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Tuesday, December 18, 2012


image: Google

Fresh Fish is one of the most delicious and nutritious food that God has provided for man. Low in calories, but high in protein, fish is ideal for weight watchers. Fish is fine for the unexpected guest as it cooks in minutes. Owing to its easily digestive quality, it is recommended for babies and invalids. It is a blessing for heart patients.

Crustacean are the high protein variety, such as prawns, shrimps lobsters and crabs. Addition of vinegar or any acidic ingredient softens the fish and improves the digestive quality of this species and also masks the peculiar odour pertaining to them. 

Cooking fish is quick and simple. Steaming, boiling, baking, broiling are some of the methods. Whatever you choose, do not over cook or over heat for it tends to turn tough and dry. Fish is ready when it flakes at a touch of the fork. It is always impressive when a whole baked fish is served on a platter decorated with sauce and garnishing. When baking, allow about 10 minutes per pound in a hot oven. The thicker the fish the longer it takes to cook. Wrapping fish in a tin foil will seal the juices. Fish  sizzling on a grill gives out pleasing and appetizing smell. 

Saturday, December 1, 2012


image: Google


Chicken - 1 Kg

Biryani  rice - 500 gm

Tomatoes - 300 gm

Onions - 300 gm

Garlic - 50 gm

Ginger - 50 gm

Green Chillies - 50 gm

Coriander Leaves - 40 gm

Turmeric - 2-4 gm

Cinnamon - 2-4 gm

Cardamom - 2-4 gm

Cloves - 2-3

Pure Ghee or Fat - 200 gm

Salt - To Taste

Water - 1000 ml

Lime - 1 - 1 1/2 


Clean and cut chicken into pieces.
Put into a pressure cooker with half the water, turmeric and salt.
After pressure is built up, cook for three minutes.
Let it cool for 10 minutes and open.
Wash and drain rice.
Grind together ginger and garlic.
Slice onions and quarter tomatoes.
Heat fat.
Add whole garam masala (spieces).
Add sliced onions and saute.
Add ginger and garlic and fry for ten minutes.
Add tomatoes, whole green chillies and chopped coriander leaves.
Fry for another ten minutes.
Add salt. 
Add fried ingredients to chicken and add remaining water (hot) and bring to boil.
Add rice and lime juice.
Put lid on.
When steam starts coming out, put weight on and cook for 10 minutes over slow fire. 
Cool for 15 minutes.
Open and serve immediately.






SUGAR - 225 GM

MILK - 1000 ML




How to prepare Tasty Carrot Halwa?

Wash Carrots, scrape and grate.

Add carrot to milk and cook

When milk dries up add fat and fry

Add sugar, prepared fruits and crushed cardamoms.

Have it ...... 




Potatoes - 500 gm

Peas - 500 gm

Onions - 300 gm

Ginger - 10-12 gm

Garlic - 30-40 gm

Turmeric - A Pinch

Chilly Powder - 5-7 gm

Coriander Powder - 10 - 15 gm

Cumin Powder - A Small Pinch

Tomatoes - 250 gm

Curd - 60 ml

Cashew Nuts - 20 gm

Garam masala - A pinch

Fat - 100 gm

How to Prepare Alu Mattar ?

Chop Onions. 
Grind Ginger and garlic into a smooth paste.
Boil potatoes, peal and cut into quarters.
Shell Peas.
Fry peas and potatoes and remove.
Fry Onions, ginger-garlic paste and spices ( chilly powder, turmeric, coriander and cumin)
Add blanched tomatoes and simmer till spices are cooked.
Add well beaten curd, potatoes and peas. 
Add water, if required.
Simmer till gravy is thick.
Add garam masala powder and remove.


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