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Ingredients
Oil for frying
8 Skinless ChickenClick to find more about Chicken pieces
1 1/2 cup All purpose flour (maidaClick to find more about maida)
1/2 cup CornClick to find more about Corn flour
2 Eggs
2 tsp grinned red pepper (kuti howi lal mirch)
1/2 tea sp mustard powder
1 tea sp black pepperClick to find more about black pepper powder
2 tea sp vinegarClick to find more about vinegar
1/2 tea sp chinese saltClick to find more about salt (Ajinomoto)
2 tsp worcestershire sauce (optional)
SaltClick to find more about Salt per taste
Sesame seedsClick to find more about Sesame seeds 1/3 cup for applying to chickenClick to find more about chicken pieces in last (before frying
chickenClick to find more about chicken pieces)
Water to make batter of flour mixture

Preparation
Take A bowl and put All purpose flour (maidaClick to find more about maida), cornClick to find more about corn flour, eggs and the rest of the dry ingredients.
Pour some water to make a batter of it (Don’t make it too thin if it becomes
thin add some more flour).
Mix it well for 5 minutes.
Set it aside for 10 minutes.
Now wash chickenClick to find more about chicken pieces thoroughly.
Let it dry keeping it in any strainer. (you must dry it otherwise the batter will
not stick to pieces) (after dry, apply one deep cut to the pieces (specially
thighs and drumsticks) so the blood come out of the chickenClick to find more about chicken and the batter
absorbed by the chickenClick to find more about chicken).
Put all the ChickenClick to find more about Chicken pieces in the batter and toss them evenly.
Meanwhile, put oil in a wok (karahi) and let it heat on a high flame.
To check if the oil is ready for frying take the oil from wok and pour it on a side of wok if it slips faster thats mean the oil is heated. also for checking put drop of batter in oil (but be careful) and check whether oil is heated.
Take a chickenClick to find more about chicken piece turn it two or three time in batter and then toss it in sesame seedsClick to find more about sesame seeds (apply as much as you like).
Put it in oil for frying (put two pieces or three at a time) keep in mind the oil should be completely hot.
Fry all the ChickenClick to find more about Chicken pieces on medium heat(otherwise it will be done from outside but inside will remain uncook).
Keep turning them ocassionally and fry them for atleast 10 min or until its cooked from inside and crisp golden brown from outside.
This is a time consuming method but the chickenClick to find more about chicken will be very juicy and much
tasty.
Delicious fried chickenClick to find more about chicken is ready. Serve hot with french fries, salad or however you want. Enjoy!!!!

tip:
(other wise you can boil chickenClick to find more about chicken if you have problems (I mean if the chickenClick to find more about chicken
is not cooked well) If you boil before applying the batter then boil wih some
vinegarClick to find more about vinegar saltClick to find more about salt red pepper and a little garam masala and before applying battter
to chickenClick to find more about chicken pieces dry it first by putting it on strainer or dry it with paper
towels)

Have you heard about all of the wild things they put in good old fashioned {commercial} brands of yogurt? Some contain high fructose corn syrup; others have pork-derived gelatin. If you’ve visited this blog before, you know I’m absolutely against the addition (and creation of) high fructose corn syrup in anything. Additionally, foods with swine are not halal (permissible).

That said, over the years I’ve begun to make a lot of foods myself, including yogurt. Flavored yogurts are absolutely delicious, but homemade varieties sometimes just don’t have that added sweetness you might be after if you’re just mixing fruit and yogurt in a blender. I’ve found a great way to get that creamy, delciously sweet taste by preparing a fruit syrup ahead of time.

In this recipe, I’ve used sour cherries because they are currently in season. I bought them fresh and decided to eat some and make syrup out of the others. You could do the same with strawberries, blueberries, raspberries or other fruits you think would taste delicious in a yogurt. I’ve recently made a gooseberry jam in a similar way. I just might be adding it to my yogurt very soon…

If you’ve never made syrup before, my advice is to take your time. Cooking times may vary. When I first followed a recipe for syrup, mine was still quite liquid for much longer than the recipe directed. If that happens to you, just continue to cook on low. Insha’allah, it will become thicker. If you’ve taken your eye off the prize for a while and have a thicker outcome, don’t despair. Just turn off the heat, allow it to cool and add it to your yogurt, anyway. Have fun. Experiment. Enjoy.

Sour Cherry Syrup Ingredients

2 cups cherries, pitted and stems removed
1/2 tablespoon lemon zest
juice of 1-2 freshly squeezed lemons*
1 1/4 cups turbinado sugar or raw cane sugar

Directions

To a medium saucepan over medium heat, add the cherries, lemon zest and lemon juice. Bring to a boil, then reduce heat to medium.
Cook on medium for 15 minutes. Add the sugar and stir. Continue to cook until the mixture is the desired consistency of a syrup, about 10 additional minutes.
Remove from heat and allow to cool.

To Make the Sour Cherry Yogurt

Top yogurt with syrup for a dessert that looks like a strawberry sundae! Blend the syrup completely into the yogurt for a lovely sour cherry flavored yogurt– without the high fructose corn syrup or gelatin.

Ever been in a pinch for a quick appetizer or dish to take to an event or someone’s home?

I had a meeting over with the awesome folks at Crescent Foods and decided I wanted to bring something. Last time it was my banana blueberry loaf, but this time I wanted to bring someting savory so I decided on this super quick appetizer.

I used what was on hand: fresh herbs, multi-grain bread, cream cheese, mozzarella (or my homemade yogurt cheese ) & a jar of sun-dried tomatoes in olive oil.

Easy. Quick. Healthy. Halal.

What’s your idea for a quick and healthy appetizer? Do share!Serves 20

Ingredients

2 cups spring salad mix

10 pieces whole grain bread, toasted

8-10 roasted garlic cloves

4 ounces cream cheese

¼ pound fresh mozzarella

40 whole pieces sun dried tomatoes in olive oil

40 anchovy filets, optional

Freshly chopped cilantro, for garnish

Extra virgin olive oil

Directions

Clean, dry and place the spring salad mix all over the serving platter.

Toast the bread and cut into quarters. Rub a bit of roasted garlic on each piece.

Slice the mozzarella into thin pieces. Spread the cream cheese on each piece. Next, add one small slice of mozzarella to each piece.

Shake off any excess oil and place a sun dried tomato on top of each slice of mozzarella. Add anchovy filet, if desired.

Sprinkle with chopped cilantro and finish with a drizzle of oil. Hold each piece down with a toothpick in the center of the tomato.

WordPress Takes SXSW.

This is an excellent dish for those vegetarians who enjoy seafood, it is easy to prepare and cook. Serves approximately 4 persons, taking..

This is an excellent dish for those vegetarians who enjoy seafood, it is easy to prepare and cook. Serves approximately 4 persons, taking 10 minutes to prepare and 20 minutes to cook.
Ingredients
300g or 12 oz of fresh squid

50g or 2 oz of Mushrooms

100g 2 oz of brocilli

50g or 2 oz of bamboo shoots

50g or 2 oz of carrot

2 chilli

2 pieces of ginger

30ml or 2 tbsp of low sodium salt

45ml or 3 tbsp of black vinegar

30ml or 2 tbsp of cornstarch, white sesame oil
Cooking Instructions

Cut mushrooms to half and slice carrot. Cut brocilli at the stem into small pieces and blanch with salt water. Slice the corn bamboo shoots and blanch and lastly shredd the chilli. Heat about 5ml of vegetable oil in a wok, santé the ginger sliced. Add chilli, vegetarian squid, mushrooms, brocilli, corn bamboo shoots, carrot and fry for about 10 minutes. Add the sodium salt, black vinegar and cornstarch into the wok and fry for a further 10 minutes.

Vegetable
What is meant by the term ‘vegetable’?

The term ‘vegetable’ in its broadest sense refers to any kind of plant life or plant product; it usually refers to the fresh edible portion of a herbaceous plant consumed either raw or cooked. The edible portion may be a root like a rutabaga, beet, carrot and sweet potato; a tuber or storage stem such as potato and taro; the stem as in asparagus and kohrabi; a bud such as Brussels sprouts; a bulb such as onion and garlic; a petiole or leafstock like celery and rhubarb; a leaf such as cabbage, lettuce, parsley, spinach and chive; an immature flower like cauliflower, broccoli and artichoke; a seed like pea and Lima beans; the immature fruit like brinjal (egg-plant), cucumber and sweet corn (maize) or the mature fruit like tomato and chilli.
Distinction between fruits and vegetables

Those plants or plant parts that are usually consumed with the main course of a meal are popularly regarded as vegetables; while those mainly used as desserts are considered fruits. Actually cooked vegetables constitute our principal meals while fruits are consumed as desserts. Thus cucumber and tomato are botanically fruits but they are mainly vegetables.
Fruits and vegetables – their importance

It is an accepted and well-settled fact that cooking or heat destroys nutritive value of the vegetables. The tender leaves and stems of fresh vegetables contain the highest percentage of vitamins and minerals. If they are consumed fresh in a raw state (as expressed juice), it will be highly beneficial for the body to keep fit and healthy.

Many elements are required to make a diet that is nutritionally adequate and no single natural food can supply all. Vegetables supply some elements in which other food materials are deficient and they neutralise acid substances produced in the course of digestion of meats, cheese and ghee-prepared foods. The dark green leafy vegetables are rich source of carotene which is converted by the body into vitamin A. Vitamin C is also amply provided by leafy and green vegetables.

Few vegetables are valuable sources of proteins or carbohydrates; beans and peas are rich in iron and proteins; potatoes and sweet potatoes are important sources of carbohydrates; citrous fruits supply most of the vitamins including ascorbic acid in plenty.

For this reason there is now a growing tendency to consume more vegetables and fruits in their raw states.

Vegetables that are usually consumed in their raw state

All vegetables can’t be consumed in their raw state. Some important vegetables are isolated by the medical scientists for healing purposes. They are carrots, beans, spinach, parsley, turnip, watercress, cucumber, tomato, garlic, onion, fennel, string beans, Brussels sprouts, laqy’s finger, lemon, celery, lettuce, radish, papaya, green jack-fruit, cabbage etc.
Classification of vegetables

Vegetables are classified on the basis of the part of the plant such as root, stem or tuber that is used for food.

Root vegetables:- The root group includes beets, carrots, radishes, rutabagas, turnips and yams.

Stem vegetables:- The stem group includes asparagus and kohlarabi.

Tuber vegetables:- The tuber is an under­ground stem. Edible tubers include girasole or Jerusalem artichoke, potato, taro, and yam.

Leaf and leaf-stalk vegetables:- The leaf group includes Brussels sprouts, cabbage, celery, chard, chicory, endive, lettuce, parsley, rhubarb (pie) and spinach.

Bulb vegetables:- The bulb group includes garlic, leek, and onion.

Immature inflorescence vegetables:- This group includes artichokes, broccoli and cauliflower.

Fruits used as vegetables:- The immature fruits are used as vegetables, viz. cow-pea, cucumber, papaya, jack-fruit (ichar), egg-plant (brinjal), Lima bean, okra, pea, summer squash (gourd).

Mature fruit vegetables:- This group includes musk-melon, pumpkin, tomato and water-melon.

There has been much talk recently about the health benefits of green tea.

I’ve researched and discovered some sources about losing weight, diets and obesity. I used many medicines which are completely made up of chemicals. At the end, I turned back to the traditional treatment since I thought that those chemicals damage my liver. During my researches I discovered the benefits of green tea. Please do not confuse green tea with black tea which everyone drinks daily.

Ancient Chinese people knew the benefits of green tea for health. They have always used it for medical purposes. However, in Ancient China, it was used especially against the headaches and depression. Green tea has a great importance in China history. It is produced from the leaves of Camellia Sinensis by some special processes. Unlike black tea, it has little amount of caffeine which causes to insomnia, nausea and frequent urination.

This is the list of benefits of green tea which I’ve found during my research.

1 It is used to treat multiple sclerosis.
2 It is used for treatment and prevention of cancer.
3 It is used to stop Alzheimer’s and Parkinson’s diseases.
4 It is used to raise the metabolism and increase fat oxidation.
5 It reduces the risk of heart diseases and heart attacks by reducing the risk of trombosis.
6 It reduces the risk of esophageal cancer.
7 Drinking green tea inhibits the growth of certain cancer cells, reduces the level of cholesterol in blood, improves the ratio of good cholesterol to bad cholesterol.
8 It is used to treat rheumatoid arthritis and cardiovascular diseases

9It is used to treat impaired immune function. .
10 Some researches show that, drinking green tea regularly may help prevent tooth decay by killing the bacteria which causes the dental plaque.


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