Home

Thursday, January 31, 2013

Sweet and Sour Sausages


Sweet and Sour Sausages

Sweet and Sour Sausages
Ingredients

Sausages 14 (sliced)
Pineapple 1 cup (chunks drained)
Carrots 2 cup (quartered lengthwise)
Green or red capsicum 2 large (cut into ½ -inch pieces)
Green pepper 3 (chopped)
Onion 2 medium (cut into chunks)
Brown sugar 1 cup (packed)
Soy sauce 4 tablespoon
Tomato puree  4 tablespoon
Chicken powder 1-1/2 tablespoon
Ginger and garlic paste 2 teaspoon
Garlic 6 cloves (chopped)
Chili sauce 4 tablespoon
Chili flakes 2 teaspoon
Black pepper 1 teaspoon
Cornstarch 4 tablespoon (mixed in ½ cup cold water)
Chow Mein noodles or hot cooked rice
 Olive Oil or cooking oil ½  cup

Sweet and Sour Sausages

 Method
In a pan, heat oil and add chopped garlic. Cook for half minute and then add tomato puree, soya sauce, chili sauce, ginger and garlic paste, black pepper, chicken powder, chili flakes, brown sugar and fry a 2 minute. When the oil starts to separate, add the sausages, and then add the carrot, green pepper, capsicum and onion. Stir fry for 3 minute and add the cornstarch mixed in the water. Lastly add pineapples. Cook for a minute. Tasty Sweet and Sour Sausages are ready for serve. Serve with Chow Mein or rice.

Tuesday, January 29, 2013

Butter vegetables (Sabzi Makhani)


Butter vegetables (Sabzi Makhani)

Butter vegetables (Sabzi Makhani)
Ingredients:

Shortening 6 tablespoon.
Butter 4 tablespoon
Cashew nuts 4 tablespoon (chopped)
Ginger 2 tablespoon (chopped)
Red chili powder 2 teaspoon
Cloves 4
Garlic 2 teaspoon (chopped)
Onion 2 (medium chopped)
Cinnamon 1 inch
Capsicum 2 (small)
Mixed vegetables 4 cup (blanched)
(You can use any mix of vegetables like carrots, French beans, potatoes and cauliflower)
Green chilies 2 tablespoon (chopped)
Green peas half cup
Water half cup
Garam masala half teaspoons
Cream 4 tablespoon
Poppy seeds 2 teaspoon
Green coriander leaves 4 tablespoon (chopped)
Green cardamoms 4
oil 4 tablespoon



Method
Remove seed and dice the capsicum. Chop the onion, coriander leaves and the cashews. First make a masala paste, heat oil in a pan add  onion, ginger and garlic, green chilies, red chili powder, cloves, cinnamon, green cardamom, cashews nuts and poppy seeds, cook for 2 minutes, remove and grinding to a fine paste. In a separate pan, Melt shortening then add butter, vegetables, green peas and capsicum. Mix well. Then Fry on a medium flame for 5 minutes. Then add cream and masala paste. Stir fry for 5-7 minutes now add water, salt and garam masala. Don’t cover. Stir fry on a high flame. Tasty Sabzi Makhani is ready. 

Lemon Rice


Lemon Rice
Ingredients
Lemon juice 6 tablespoons
Rice 3 cups (soaked)
Salt    (to taste)
Red chilies 1 tablespoon
Chicken powder 2 tablespoon
Cooking Oil or ghee ½ cup
Roasted Peanuts 1 cup
Mustard seeds 2 teaspoon
Curry leaves 20
Turmeric powder 1 teaspoon
Coconut powder 4 tablespoons (dissolved in ½  cup of water)
Coriander leaves ½ cups (chopped)
Mint leaves ¼ cup (chopped)
Ginger garlic paste 2 tablespoon
Lemon slices for garnishing


Method
Boil the rice in four cups of boiling water until almost done, drain water and keep aside. Heat the oil or ghee in a wok, and Add ginger and garlic paste, mustard seeds, red chilies powder, one cup of peanuts add mustard seeds when mustard seed splutter, add the curry leaves and turmeric powder, and add chicken powder and stir-fry for 2 minutes, and add the coconut powder (dissolved in ½ cup water) then the cooked rice, and add lemon juice. Mix well, cover and cook on low flame for about 5-7 minutes. Garnish with chopped coriander, chopped mint and lemon slice and serve.

Monday, January 28, 2013

How to Prepare Fairness Cream at Home


How to Make Fairness Ceam. A natural fairness cream, or skin lightener, can be made at home from readily accessible Ingredients.
Strawberries – 6 Or cherries – 9
Yogurt – 4 tbsp
Rose water – 1 cup
Fuller earth – 4 tbsp
Jasmine oil – 4 tbsp
Crushed almond – 4 tbsp
Sandal powder – 4 tbsp
Ubtan powder – 1 tbsp
Hydrogenous cream 2% – 1 tsp OMagnesium ascorbic phosphate cream – 1 tsp


Method: 
Put all above ingredients in Blender, blend well. When you make it, it will be in the form of a lotion. Keep refrigerated, it will change into solid form. Before Applying, leave outside for a while, then Apply every day on neck and face with brush, leave for 2 hours. Then wash. This cream should be enough for 1 month. with this cream your colour complexion will be clear in few days like milk.

Perfect Remedy for Pimples, Acne, Freckles and Colour Complexion


  • Perfect Remedy for Pimples, Acne, Freckles and Colour Complexion (BY DR KHURRAM)
  • Everybody in the world is fond of flawless skin and is ready to do anything to get the smooth skin. You can use these natural home remedies listed below right at home with inexpensive ingredients to make your face Pimples, Acne, Freckles free.

  • For this you need to make scrub:
    Fuller earth
    Almond
    Dry mint
    Dry fresh coriander
    Barley
    Dry rose petals or jasmine petals
  • Take all above ingredients in equal quantity and grind, make powder form and store in a clean and dry jar. Whenever you need to use, add some glycerin and rose water, make a paste and massage on face like scrub. Then apply cream.
    For cream:
  • Vitamin C tablet – 2
    Vitamin E capsules – 2
    Kojic acid cream - A little
    Hydroquinone cream - A little
  • Mix and apply in the morning and evening. Your face will be clean and fair.

MEXICAN SALAD


MEXICAN SALAD

Ingredients:

Onions 2 (sliced)
Tomatoes 2 (seed removed and cut in to slices)
Capsicum 2 (cut in to slices)
Cucumber 2 (cut in to slices)
White pepper powder ½  teaspoon
Sweet corn 1 cup (boiled)
Lemon juice 2 tablespoon
Salt 1 teaspoon
Mayonnaise 8 tablespoon

Method:

In a bowl Mix all together and serve with ice berg.

MEXICAN CHICKEN


MEXICAN CHICKEN 

MEXICAN CHICKEN 
Ingredients: 
Chicken 1 ½ kg (cut into small pieces)
Onion 2 (cut into rings)
Capsicum 2 (cut into rings)
Garlic and ginger paste 4 teaspoon
Paprika 2 teaspoon
Salt 2 teaspoon
Oil ½  cup
Oregano leaves 1 teaspoon
Ketchup 6 tablespoon
White sauce 2 cup
Water 2 cup



Method:
Heat half cup of oil in a wok and add ginger and garlic paste and fry for 4 minutes and add chicken pieces and fry for 10 minutes. Then add salt and paprika powder and add water. Cook the chicken for 15 minutes. Then add oregano leaves, white sauce and ketchup. Mix well. Then add in onion rings and Capsicum rings. leave it on low flame or dam. Serve with fried rice.

MASALE WALE ALOO


MASALE WALE ALOO

Ingredients:
Potatoes 2 kg (Small and boiled)
Ginger garlic paste 2 tablespoon
Roasted cumin 2 tablespoon (grinded)
Roasted coriander 1 tablespoon (grinded)
Kashmiri red chilies 15 (Remove seeds and soak in water and grind it)
fruit Chat masala 2 teaspoon
Tamarind Pulp 1 cup
Salt to taste
Curry leaves 20
Oil 1 cup


Method:
Mix all together tamarind pulp, ginger and garlic paste, roasted grinded cumin, roasted grinded coriander, grinded Kashmiri red chilies and salt. Heat one cup of oil in a pan and add curry leaves and add fry masala very well and adding in little water till oil floats on top. Add in potatoes and mix well and cook on low heat for 15 minutes. Sprinkle with chat masala & garnish with chopped coriander leaves.

MINCE SHAMI MALAI KABAB


MALAI KABAB


Ingredients:
Mincemeat   400 gm.
Onions  2 (grinded)
Ginger garlic paste  2 teaspoon
Green Chilies  4 (chopped)
Coriander leaves  2 tablespoon (chopped)
whole spice powder 1 teaspoon
red Chili powder  1 teaspoon
Salt   to taste
Raw Papaya paste  2 teaspoon( heaped)
Egg  2 ( beaten)
Bread crumbs  1 cup
Cream   2 tablespoon
Ghee or butter or oil   2 tablespoon


Method:
Grind mince fine and mix onion grinded, ginger and garlic paste, chopped green chilies, chopped green coriander, whole spice powder, red chili powder, salt(to taste),raw papaya paste and cream. Knead well. Make in the shape of flat kebabs and Dip in beaten eggs and roll in bread crumbs and shallow fry. Fry on medium heat till the malai kebabs are golden brown. Serve with lemon slice and ketchup.

KHITCHRI


BHOONI KHITCHRI


Ingredients:
Rice 3 cup
Red lentil 1 cup (soaked)
Onion 2 small (sliced)
Whole spices mixed 
White cumin 1 teaspoon
Turmeric ½  teaspoon
Salt to taste
Oil or ghee half cup
Garlic 2 teaspoon (paste)
Method: 
Heat half cup of oil and add whole mixed spices. Add onion and fry till light golden brown. Add garlic paste, cumin seed whole and turmeric powder with one cup of water. Then Fry for 5 minute and add the soaked lentil and rice with salt and Add 4 cups water, cover and cook till water dries. Leave on low flame (dam) for 10-12 minutes. Serve with karhi.

GRILLED FISH


GRILLED FISH
GRILLED FISH
Ingredients:
Fish fillets  1 kg
Red Chili powder   1 teaspoon ( heaped)
Mustard powder  2 teaspoon
Black pepper powder 1 teaspoon
Salt   half teaspoon
Lemon juice  4 tablespoon
Ketchup   4  tablespoon
Oil for frying   4 tablespoon


Method:
Marinate fish fillets with Red chili powder, mustard powder, black pepper powder, salt, lemon juice and ketchup for 30 minutes. Grease your dish with cooking oil and then spread fish fillets. Grill for 10 minutes or pan fry for 7 – 8 minutes. Serve with French fries & lemon slices.

FRIED CHICKEN STICKS


FRIED CHICKEN STICKS

FRIED CHICKEN STICKS
Ingredients:
Boneless Chicken 1 kg (cut in 4” cubes)
Ginger / Garlic 2 teaspoon (paste)
Black Pepper powder 1 teaspoon
whole spice powder 1 teaspoon (heaped)
Tikka masala 3 tablespoon
fruit Chat Masala 2 teaspoon
Salt 2 teaspoon
Raw Papaya paste  2 tablespoon (heaped) 
For Frying:
Egg   4 (beaten)
Oil     (as required)
Wooden skewers (as required)

Bread crumbs (as required)


Method:

Marinate chicken cubes with ginger and garlic paste, black pepper powder, whole spice powder,tikka masala, fruit chat masala,salt,raw papaya paste for one hour. Put on skewers spread in bread crumbs, dip in beaten egg and then deep fry. Fry on medium heat till the chicken sticks are golden brown.

FISH TIKKA SHASHLIK


FISH TIKKA SHASHLIK

FISH TIKKA SHASHLIK
Ingredients:
fish 1 kg  Boneless (Cut in to 4 piece)
Onion 4  (Cut in to square piece)
Tomato 4  (Cut in to square piece)
Capsicum 4  (Cut in to square piece)

Masala for fish Marination:
Ginger and Garlic paste  2 tablespoon
Red Chili powder  2 teaspoon
Cumin powder  2 teaspoon
Salt  3 teaspoon
Oil   ½  cup(for frying)
yogurt   4 tablespoon
Vinegar  2 tablespoon
Corn flour  2 tablespoon
Cream  4 tablespoon
Orange food color  (Pinch) 

Topping:

Fruit Chat Masala 1 tsp
Coriander leaves few(for garnishing)

FISH TIKKA SHASHLIK
Method:Marinate the fish with ginger and garlic paste, red chili powder, cumin powder,salt,yogurt,vinegar,corn flour, cream and a pinch of orange food color for 45 minutes.
Arrange fish with vegetables on skewers and grill in pan for 10 minutes in ½ cup oil.
Serve sprinkled with fruit chat masala & coriander leave and ketchup.

Karhi with pakoras


Karhi with pakoras

INGREDIENTS
For the karhi:
Fenugreek seeds 2 teaspoon
Onion 2 (medium and paste)
Tomato paste I cup
Ginger and garlic paste 2 tablespoon
Red chili powder 2 teaspoon
Turmeric powder 1 teaspoon
Salt to taste
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Garam masala powder 1 teaspoon
 Yogurt 2 cup (sour)
 Gram flour 6 tablespoon
 Cooking oil 1 and half cup
For the pakoras:
Gram flour 1 and half cup
Onion 1 medium (sliced)
Potato 1(sliced)
Green chilies 4-5 (chopped)
Salt to taste
Baking powder half teaspoon
Oil to deep fry
For the tempering:
Cooking oil 6 tablespoon
Asafetida 3 pinches
White cumin seeds 1 teaspoon
Dried red chilies 6-7
Onion 1 (medium) finely sliced
Curry leaves 4-5


METHOD:
For the karhi:
Heat oil, add fenugreek seeds. When they begin to splutter add the onion paste, tomato paste, ginger and garlic paste, salt, red chili powder, coriander powder, cumin powder and garam masala with little water. Then Fry on low heat for 10 minutes. Blend the gram flour and yogurt with 2 cup of water and add to the masala. Add lots of water to get a very thin watery solution (about 6-7 cups).Bring to a boil covers and cook on very low heat for about 2 hours. Now cut off the flame. When a very thin layer of oil appears on the surface it means karhi is done.
For the pakoras:
In a bowl mix the gram flour with salt and baking powder and add chopped onion and chopped green chilies, sliced potato and add little water to make a thick paste. Heat oil. Put one tablespoon full of the pakora mixture and fry on medium heat till the pakoras are golden brown.
The karhi should be done in about 1 and two hours. When it's done add the pakoras, cover and simmer for 3-4 minutes. Take it out in the serving dish.
For tempering:
Heat oil and add asafetida then add cumin seeds and dried red chilies. When cumin splutters, add chopped onions and fry on medium heat till they are golden brown. I sometimes, add curry leaves also to the baghaar.Spread the baghaar over the karhi. Serve hot with roti, naan or boiled rice.

Replace medication with fruits

Replace medication with fruits
lemon
Lemon:
Lemon contains limonene and vitamin C which help to prevent cancer. Citrus fruits are useful for your skin, bones and heart. 
Citruses are great eyesight defenders and mood enhancers.
fig
Fig:
Fig contains the vitamin B6, which is responsible for serotonyne-hormone of pleasure; it decreases the amount of cholesterol.
Dried figs contains 250mg of calcium per 100g.eat dried figs as a healthy energy snack, stuff them with nuts and a little honey.
raisins
Raisins:
Raisins are the main resource of iron which helps to transmit the oxygen to tissues. Raisins are good for bone density and associated with lower risk of osteoporosis in women.
Raisins are good source of fiber and can help cure constipation.
cranberries
Cranberries:
A cranberry helps to combat the infections in the urinary bladder. Proanthocyanidin compounds in cranberry exhibit some anti-carcinogenic activity, quinic acid in cranberry helps to prevent the development of kidney stones.
Regular cranberry juice consumption for months can kill the H.pylori bacteria, which can cause stomach cancer and ulcers. Drinking cranberry juice daily reduces levels of LDL, and bad cholesterol.
cantaloup
Cantaloupe:
Cantaloupe contains vitamin C and beta-carotene which stops the radicals from damaging the inner structures of the organism. Cantaloupe has antioxidants that help us fight with heart diseases, high blood pressure,dibetes,cancer,aging and is good source of potassium, vitamin b6,niacin(vitamin b3),and dietary fiber.
Cantaloupe is beneficial for arthritis, obesity, fever, rheumatism, skin diseases, high blood pressure, abdominal and stomach gas etc.
mangoes
Mango:
Antioxidant vitamin C in mangoes helps to prevent the arthritis, used in wounds recovery and enforces the immune system.it is also valuable to combat acidity and poor digestion.
Green varieties of mangoes if brought unripe, put then in a pepper bag in a warm place and they will ripen in a day or two.
apricot
Apricot:
Apricots contain beta-carotene which stops radicals from damaging the inner structures of the organism and it is also very useful for our eyes. Beta-carotene forms the vitamin A which prevent from developing a series of cancer diseases, especially the skin cancer.
Apricots are useful in reducing infections or skin problems. Apricots are a good source of iron and potassium. Fresh juice of apricot leaves is useful in skin diseases. Apricot aid the digestion, if consumed before a meal. Apricot is highly valued as a gentle laxative and is beneficial in the treatment of constipation. Fresh juice of apricots, when mixed with glucose or honey, it forms a very cooling and soothing drink during fevers. Its many benefits include quenching the products from the body. It tones up the eyes, stomach, liver, heart and nerves supplying minerals and vitamins.
avocados
Avocados:
Oleic acid and unsaturated fats in this fruit decrease the level of cholesterol and increase the quantity of high density lipoproteins. One piece of avocado contains 81 calories, 8 gram of fats and 3 grams of carbohydrates.
In order to fasten the ripening process put avocados in a closed plastic bag with an apple or a banana. Replace the mayonnaise in sandwiches with pieces of avocado.
raspberries
Raspberries:
Raspberries contain the ellagic acid which helps decrease growth of cancer cells. Rich in vitamin c, folate, iron and potassium, raspberries, also provide high amounts of insoluble fiber as well as respectable amounts of the soluble fiber pectin, which helps control cholesterol levels. One glass of raspberries juice contains 60 calories, 1 gram of fat and 8 grams of carbohydrates.
Raspberries face mask helps to protect against the sun rays. Vitamin C antioxidant powers help fade age spots and discoloration.it also round out the skin to fill in minor wrinkles.