Ingredients
1.5 cups sugar
3/4 cup water
1 (500ml) soy sauce
1 tablespoon vinegar
1 piece star anise
1 tablespoon chopped garlic
4 slices crushed or chopped ginger root
Half a stick of cinnamon
Water upto one full cup
Optional: About 4-5 curry leaves
Method
1. In a large empty (preferably non-stick) pan, caramelize the sugar with exactly a quarter cup of water.
2. Take it off the stove once the sugar has turned to a dark bright amber. Be careful not to burn it.
3. Add half a cup water to this and whisk it all lightly to combine the two liquids together.
4. Put in all of soy sauce, star anise, cinnamon, ginger garlic, vinegar, few curry leaves and give it all a nice stir.
5. Bring the sauce to a quick boil for a few seconds. Simmer for about 15-20 minutes.
6. Once done, strain the ingredients out. Let cool and store in (a preferably air tight) jar in the fridge for future use.
Ingredients
2 oranges, peeled and cut into small cubes
¼ cup orange juice
½ cup tomato, cut in small cubes
¼ cup cucumber, cut in small cubes
1 tbsp coriander, finely chopped
1 tbsp olive oil
1 tsp brown sugar
1 spicy poppadom, deep fried just before serving
2 teaspoon ginger and garlic paste
Salt & Pepper to taste
Method
1. Combine brown sugar, orange juice and olive oil. Add other ingredients and lightly fold.
2. Orange salsa is ready to be served.
Ingredients
2 tbsp Kashmiri mirch (chilli) paste
1 garlic clove paste
1 tsp gurr (jaggery) powder
1 tbsp apple cider vinegar
1 tsp lemon juice
Salt to taste
Method
1. Combine all ingredients into a fine paste.
2. Adjust seasoning and the chutney is ready to be served.
Ingredients
1 full garlic bulb
2 tablespoons vinegar or 1/4 cup fresh lemon juice
Salt to taste
1 and a half cups regular oil (canola or sunflower oil recommended)
1/2 cup heavy cream
Optional: 1 tablespoon fresh parsley and 1 tablespoon jaggery or brown sugar
Method
1. Blend together all the garlic with salt.
2. Add in the oil by gradually drizzling it into the food processor (begin with half a cup).
3. Pour in 1 teaspoon of lemon juice each time the blender takes a break to add oil. Repeat the process until the result is light and fluffy.
4. Add in the cream and blend again until it all reaches a consistency similar to mayo. Mix in fresh parsley with a spatula.
5. Place in a jar, and store in the fridge for future use.
Ingredients
2 onions, medium sized
1/2 teaspoon vinegar
1 and a half teaspoons red hot sauce
2 cups plain yogurt
1 teaspoon sugar or crushed jaggery
2 teaspoon ginger and garlic paste
1 teaspoon black pepper
1 pinch turmeric powder
2 tablespoons ground cumin and coriander seeds
Optional: 1 tablespoon chopped cilantro or 1 table spoon green chutney
Method
1. Blend all ingredients in a blender and cook on a low flame for 5-10 minutes. Adjust tastes and let thicken.
2. Place in a jar, and store in the fridge for future use.
3. Ditch the yogurt in this recipe to turn it into a spicy meat rub.
Ingredients
1/2 kg eggplant
1/2 cup tomatoes, diced
1/2 cup green chilli, chopped
1/2 cup onion chopped, finely
1/2 tsp chilli powder
1 tbls green coriander, chopped
2 tbls gram flour
Salt to taste
Method
1. Wash eggplants and roast them on fire till blackish. Put in a plastic bag and seal (not in coloured one,) and let it cool a bit.
2. Rub lightly to take of the skin, clean any leftover skin and mash.
3. Add all the ingredients and shape into kebabs.
4. Heat oil in a pan and fry till golden brown. Serve hot.
Ingredients
1 chicken of 1 1/2 kg, cut in 8-10 pieces
1 cup yoghurt
2 medium-sized onions
sliced 1/2 cup peeled almonds
1 tbls pepper corns
2 tbls poppy seeds
1 tbls coconut, desiccated
1 tbls ginger-garlic paste
1 tsp cumin powder
1-inch cinnamon stick
2 cardamoms Pinch of saffron
3/4 cup oil Salt to taste
Method
1. Dry roast and grind together almonds, peppercorns, poppy seeds and coconut.
2. In a bowl, put yoghurt and add the roasted ingredients plus cumin powder, ginger-garlic paste, salt.
3. Mix well and marinate the chicken in the mixture. Refrigerate for an hour.
4. In a pan, heat oil and brown the onions, with a cinnamon stick and cardamom.
5. Add chicken and saffron. Cook on low heat — better still place cooking pan on a tawa.
6. The chicken will become tender in its own juices, but if needed add half a cup of water. Remove from heat when oil separates.
7. Serve hot with parathas or rice.
Ingredients
1/2 cup gram daal (chana)
1/2 cup yellow moong daal
2 cloves garlic
3 peppercorns
2 black cardamoms
1/2 tsp cumin seeds
4 cups wheat flour (use half maida and half wheat flour, if so desired)
4 tbls oil
Salt to taste Oil for frying
Method
1. Wash and soak daals for at least three to four hours.
2. Drain and blend to a paste using little water. Keep aside.
3. Grind the spices. Put two tablespoons oil in a frying pan and fry the lentil paste till brown and aroma comes out.
4. Add a little more oil if needed, but remember that the paste should be dry.
5. Add salt for taste.
6. Add the remaining oil to the flours and knead out stiff dough. Add a pinch of baking powder while kneading. Roll out the dough into big rotis. Cut out small rounds using a cutter.
7. Place a little daal on one and cover with another round. Make as many as you can. Heat oil and fry to a golden brown. It’s a delicious accompaniment to this tomato dish.
8. For convenience and to save time, you can prepare daal and freeze it and take out and thaw at room temperature whenever you need it and fill inside the puris. It will soften as the puris fry so no need to rewarm it separately.
Ingredients
6 croissants, broken into big pieces
200 gm sugar
3 cups milk
1/2 tbls orange blossom (essence)
3/4 cup fresh cream
1/4 cup cashew nuts
1 tbls raisins
2 tbls almonds, coarsely chopped
Method
1. Grease an oblong transparent baking dish and arrange croissants in it.
2. In a deep pan boil milk and add sugar till it is dissolved.
3. Pour over the croissants. Let it soak.
4. Most of the milk will be absorbed. Sprinkle orange blossom, cover with cream and spread the nuts on top.
5. Bake in a moderate oven for 15 minutes.
6. It can be served warm or cold.
Ingredients
6 ripe tomatoes
1 large onion
sliced 8 whole red chillies
6 cloves garlic, chopped
2 cups coconut milk (make from the coconut powder)
1/4 cup oil
Salt and pepper to taste
Method
1. Heat oil in a pan, add garlic and fry till aroma comes out; do not brown.
2. Remove from oil and set aside.
3. In the same oil, fry onions till golden. Meanwhile heat water in a pot, put tomatoes in the hot water; take out from the water after a while and remove skin, but keep them whole. Keep aside.
4. Add red chillies and garlic to the pan.
5. Pour in the coconut milk, and keep stirring to avoid curdling. Boil for a couple of minutes, add salt and pepper.
6. Arrange tomatoes in the coconut milk. Cover and cook till tomatoes are soft but still whole.
7. Remove from heat.
8. Serve hot with puris.
During summers, we all want to drink some refreshing and healthy juices which reduce body heat and keep you cool during the hot season. Pudina or mint juice is one of the most common and healthy summer drinks. It is very tasty and easy to prepare as well. The green mint leaves are mixed with spices like chaat masala, cumin seeds powder and salt or sugar. Having pudina juice is healthy as the leaves have a set of health benefits which make it an ideal summer drink.
A refreshing lemon soda infused with mint leaves
Ingredients
1/2 cup Water
1/2 cup Sugar
1/2 tsp salt
3-4 Sprigs of mint
3 medium size lemons juice
3-4 Ice Cubes
1 Can Sprite/7up
Method
1. In a food processor, blend the water, sugar, salt, mint, lemon juice and ice cubes together, pulsing until the ice is crushed completely.
2. Fill each glass up to half with the Sprite or 7-Up and pour the mint mixture into it until the glass is full.
3. Stir the two liquids to combine the tastes.
4. Garnish the ridge of the glasses with a slice of lemon each or place mint leaves on top of the drink for decoration.
5. Serve immediately.
Mint is a popular herb that can be used fresh or dried in many dishes and infusions. Mint oil is often used in toothpaste, gum, candy, and beauty products.
The herb is one of the refreshing and cool leaves which acts as a natural mouth freshener. During summers, pudina or mint leaves are very popularly consumed due to its cooling effects.
Ingredients
1 1/2 cups fresh mint (packed, and stems)
2 tbls lemon juice
2 1/4 cups boiling water
1 drop green food coloring
3 1/2 cups white sugar
3 fluidounces pectin (liquid)
Method
1. Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass.
2. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
3. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat.
4. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon.
5. Transfer the mixture to hot sterile jars, and seal.
6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.
7. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
8. Bring the water to a full boil, cover the pot, and process for 10 minutes.
SERVINGS: 2
KFC Style Popcorn chicken is a tasty, crispy way to enjoy juicy, white meat chicken. Cut into bite size pieces that you can easily pop in your mouth, they're ideal for dipping in your favorite sauce or condiment, such as barbecue sauce or honey mustard. But instead of running out to a fast food restaurant for popcorn chicken, you can make it at home, where you can customize the seasoning to suit your tastes.
Ingredients
Marination:
Chicken cubes (boneless and skinless) – 1/2 kg
Salt – To Taste
Black pepper – 1/4 tsp
Soy Sauce – 1 tbsp
White pepper – 1/4 tsp
Red chili flakes – 1/4 tsp
Chili Sauce – 1 tbsp
Vinegar – 1/2 tbsp
Breading:
Milk – 1 cup
Egg – 1
Water – 2 tbsp
Maida – 1/2 cup
Corn flour – 1/4 cup
Salt – To taste
White pepper – 1/2 tsp
Black pepper – 1/2 tsp
Red chili powder – 1/2 tsp
Paprika – 1/2 tsp
Cayenne powder – 1/2 tsp
Garlic powder – 1/2 tsp
Parmesan cheese (shredded) – 1/2 cup
Oil – for deep frying
Method
1. Marinate chicken with salt, white and black pepper, red chili flakes, soy sauce, chili sauce and vinegar. Marinate for at least two hours.
2. In another bowl, mix the dry ingredients together. Add maida, corn flour, salt, black and white pepper, paprika, cayenne powder, garlic powder and Parmesan cheese and mix well.
3. In a separate bowl, add milk, water and egg and beat well.
4. Now, coat the marinated chicken with the dry ingredients. Add the coated chicken in the milk and egg mix and then coat it once again with the maida mixture.
5. Layer your coated chicken on a tray and put it in the freezer for two to three hours.
6. In a pan, add the oil and heat it up to medium high. Now add your popcorn chicken one by one and let it cook till it turns golden brown.
Serve hot with ketchup or your choice of dip.
Some people wish to have hot and spicy food to add taste. This tastes in turn can bring back their good mood. When we think about spicy food, it cannot go without chili. You can find different categories of chillies, but green chilies are healthier alternatives. Along with providing you with good taste, there are various green chilies health benefits.
INGREDIENTS
4 chicken breast halves
1 jar salsa
500g crushed tomatoes
1 (450g) can red kidney beans, drained and rinsed
1 (300g) can corn kernels
2 tsp garlic powder
1 tsp ground cumin
1 tsp chilli powder
1 tsp ground black pepper
salt to taste
METHOD
1. Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.
2. Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.
3. Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.
4. Serve with grated cheddar cheese, chopped cilantro, and green onions.
Chilly winter weather affects more than just your wardrobe and heating bill. Your body also experiences changes in energy levels, metabolism and even food prefer
Green chilly which is the one among the best to bring spicy taste to the food. Capsaicin or green bell pepper is the chemical compound that makes chili peppers taste hot; most of the people will eat chilies in raw, fried or roasted form along with salads and as a side dish in the main meals.
INGREDIENTS
2 tbls oil
1 large onion, diced
2 green peppers, diced
2 carrots, diced
3 stalks of celery, diced
4 cloves of garlic, finely minced
1 tbls chilli powder
2 tbls cumin
1 tsp oregano
Salt to taste
1 tsp chilli flakes
1 1/2kg crushed tomatoes
2 cans beans, drained and rinsed
2 (300g) cans corn kernels
METHOD
1. Heat oil in a large pot, add onion, and sauté for about three minutes.
2. Add garlic and sauté one minute more.
3. Add spices and cook stirring for about 30 seconds.
4. Add peppers, carrots, and celery and cook for about five minutes, or until they just start to soften.
5. Add tomatoes, beans, and corn then bring to a boil.
6. Once the chilli begins to bubble, reduce to low heat and let it simmer with the lid on.
7. Serve the chilli on its own or with sour cream, cheddar cheese, cilantro, diced avocados, green onions and flour tortillas.
This is a traditional brunch item from Pakistan served with Naan bread.
Nihari is one of most favorite and traditional dishes of every Muslim home. Be it mutton, chicken or beef nihari, it can be relished with any kind of meat. Traditionally nihari made with the bone marrow meat. It’s a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices.
Ingredients
1 Masala
1¼ cup oil
5 lbs veal or beef shank with bone
Salt to taste
3 tsp garam masala powder
3 tsp red chili powder
4 tsp coriander powder
1½ tbls ginger
1½ tbls garlic
1½ tsp turmeric powder
6 tbls white flour
2 medium onions, sliced (1/4 to 1/3 cup oil for frying onions)
2 Nihari Masala Spices
2 sticks pipli (long pepper)
2 ½ tbls coriander seeds
½ tsp mace powder
½ tsp nutmeg powder
2 bay leaves
2 cinnamon sticks
4 black cardamoms
20 cloves
10 green cardamoms
1 tsp cumin seeds
1 tbls black peppercorns
4 tbls fennel seeds
¼ tsp anise seeds
Grind all these to a fine powder
Garnish (chopped)
Fresh cilantro
Fresh green chillies
Ginger
Lemons
Fried onions
Method
1. Heat oil, braise meat evenly on high heat for a few minutes.
2. Add ‘masala 1’ ingredients to the meat, with the exception of flour and onions, and cook on high heat until meat is evenly coated.
3. Pour 10 glasses of water to the meat, dissolve flour in four glasses of water and add to the meat, ensuring that the meat is covered with water, adding more if required and bringing to boil.
4. Add finely powdered ‘nihari masala 2’ to the boiling mix. Lower heat to medium and let the nihari simmer for six to seven hours.
5. Fry onions until golden brown, add to nihari and cook for another 15 to 20 minutes. Garnish and serve with hot naan. Serves 10-12.
Chilly winter weather affects more than just your wardrobe and heating bill. Your body also experiences changes in energy levels, metabolism and even food prefer
Raw, fried, roasted in your tadkas or added to curries, this little spice is not only delicious but also rich in so many vitamins. It comes with a pack of health benefits that it almost seems unbelievable.
INGREDIENTS
1 kg ground beef
1 onion, chopped
1 small green bell pepper, chopped
1 medium zucchini, chopped
2 cloves of garlic, chopped
3 450g cans red kidney beans, rinsed and drained
1 kg diced tomatoes
2 250g cans corn kernels
2 to 3 (levelled) tbls chilli powder
1 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
METHOD
1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
3. Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
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CHICKEN CHILLI
Some people wish to have hot and spicy food to add taste. This tastes in turn can bring back their good mood. When we think about spicy food, it cannot go without chili. You can find different categories of chillies, but green chilies are healthier alternatives. Along with providing you with good taste, there are various green chilies health benefits.
INGREDIENTS
4 chicken breast halves
1 jar salsa
500g crushed tomatoes
1 (450g) can red kidney beans, drained and rinsed
1 (300g) can corn kernels
2 tsp garlic powder
1 tsp ground cumin
1 tsp chilli powder
1 tsp ground black pepper
salt to taste
METHOD
1. Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.
2. Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.
3. Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.
4. Serve with grated cheddar cheese, chopped cilantro, and green onions.
