Research "Ek Khoj"

Sweet-Hot Barbecue Sauce & Espresso Barbecue Sauce.

2010-10-01T03:56:00.000-07:00

Sweet - Hot Barbecue Sauce & Espresso Barbecue Sauce.

Sweet-Hot Barbecue Sauce
from Better Homes and Gardens Grilling

1 1/4 cups water
1 6-ounce can tomato paste
1/2 cup mild-flavor molasses
1/2 cup dark-color corn syrup
1/4 cup vinegar
1/4 cup honey
1 tablespoon whiskey or bourbon (optional)
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon liquid smoke
1 teaspoon bottled hot pepper sauce
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon onion powder

In a medium saucepan, combine the water, tomato paste, molasses, corn syrup, vinegar, honey, whiskey (if desired), Worcestershire sauce, paprika, garlic salt, liquid smoke, hot pepper sauce, chili powder, cayenne pepper and onion powder. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 45 minutes or until mixture reaches desired consistency, stirring frequently.

Brush the sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it with grilled meat. Makes about 2 cups.

Espresso Barbecue Sauce
from Better Homes and Gardens Grilling

1 1/2 cups barbecue sauce
1 cup water
1/4 cup packed brown sugar
3 tablespoons instant espresso coffee powder or instant coffee crystals

In a medium saucepan, combine barbecue sauce, the water, brown sugar, and coffee powder. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Boil gently, uncovered, about 20 minutes or until mixture is slightly thickened.

Brush sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it will grilled meat. Makes about 2 1/2 cups.

Chicken puffs

2010-10-01T03:53:00.000-07:00

Chicken puffs

Recipe type: Other

Number of serving: 8

Preparation time: 10 Minute(s)

Cook time: 35 Minute(s)

Difficulty: Easy

Ingredients:

Ingredients:
Puff
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

Chicken:
You can either use boneless chicken breast shredded or canned white chicken meat.
3 skinless boneless chicken breasts
3/4 - 1 sweet onion diced
2 cloves garlic
salt/ pepper
1 tsp. chili powder
2 stalks celery
1/2 cup sour cream
1/2 cup shredded cheese (your choice) I used Italian Mix
4 oz cream cheese (softened)
3 TBL mayo approx. This and the ranch you may want to add more..
4 TBL ranch dressing (I always make mine from the powdered ranch mix) approx. Preparation:

Directions: Puffs
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. bake at 450 for 10 minutes then reduce heat to 400 and cook approx. 25 minutes more, or until golden brown

Directions Chicken:
in large skillet cook chicken with some onion, salt and pepper until tender. Shred and then add ingredients. Chill until ready to use.

Lime Buttermilk Pound Cake

2010-09-29T03:05:00.000-07:00

Ingredients
Plain flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter, room temperature - 1/2 cup
Vanilla or plain sugar - 1 cup
Eggs - 2
Buttermilk {or substitute recipe below}- 100 ml
Pure vanilla extract - 1 tsp
Juice of 2 limes {or 1 lemon}
Zest of 2 limes {or 1 lemon}

To make buttermilk substitute at home:
Take 100ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10 minutes. When it curdles, it's ready.

Method
Grease and flour the sides of a 8" ring tin, or a 6" round tin. [I used an 8' round tin]Line the bottom and sides.
Preheat the oven to 170C.
Sift the flour with the baking powder, baking soda and salt. Reserve.
Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract, lime juice and zest.
With beater on low add the flour and buttermilk alternately in three lots.
Bake for 50-60 minutes till golden brown on top, and the tester comes out clean.

Meanwhile, make the glaze--

Glaze
Juice of 2-3 limes {as required}
Powdered sugar 1/2 cup

Method
Stir in the juice of 2 limes into 1/2 a cup of powdered sugar, and stir till all lumps have dissolved. Add some more powdered sugar if it isn't as thick as you like it. The glaze should be nice and thick, yet of flowing consistency. Add a little zest if you like.

Overturn the cake out gently on rack, and remove the lining. Turn it back on another rack, and poke holes with a skewer through it. Pour the glaze evenly over the hot cake, coaxing it all around, letting some drip over the sides. Decorate with sprinkles immediately if you like.

Perfect Chicken Nachos

2010-09-28T01:43:00.000-07:00

Nachos are a fun appetizer, or a perfect first course for a Mexica-themed party or like at our house - the main course! Nachos are easy to customize with a variety of toppings.
These chicken nachos are absolutely delicious - don’t count on having any leftovers!
Really, there are three serious ingredients to consider when creating the perfect plate of nachos and those are chips, cheese, and the toppings.

The Toppings

To prepare the chicken, you can use left over chicken breast, thighs, or use boneless skinless ( really whatever you have on hand - but i like to use white meat again just for the moisture content). I like to also use a combination of jalepeno peppers or chilies, green peppers and red onion and then once out of the oven top with fresh tomatoes.

As you can see, moisture content for me is huge when making nachos. The last thing you want is a soggy nahco without any CRUNCH! Next time you are craving nachos, try this technique.

Ingredients
2 cooked boneless, skinless chicken breasts
2 tablespoons taco or burrito seasoning
2 tablespoons water
2 tablespoons mild or hot salsa
3/4 cup sour cream
1 small can/jar chopped green chiles (hot), drained
1/4 cup green onion, thinly sliced
1/4 cup of chopped green peppers
1/4 cup of chopped red onion
1 bag white corn tortilla chips
1 1/2 cups shredded Monterey Jack or Pepper Jack or Cheddar cheese
1/2 cup tomato, seeded and chopped
bowls of salsa, sour cream, and guacamole for dipping

Method:
Chop chicken into bite-sized pieces. In a medium saucepan, combine chicken, taco seasoning, water, and salsa over mdium heat. Cook mixture until chicken is heated through and sauce is well-blended.
Remove mixture from heat and allow to cool to room temperature. Often times I do this ahead of time just to be ready.
To cook the nachos, I use a pizza stone and I usually preheat the stone for about 15 minutes on 400 degrees. Then I take out the pizza stone with an oven mitt ( cause it will be hot… ) and start to place the nachos on the stone. I try and get the nachos close together but not overlap them. Once placed on the stone, I sprinkle a little cheese over the chips and then place the chicken mixture on( making sure not to place an extra liquid on the chips ). After the chicken, I go with the peppers, chilies, and onions spreading a liberal amount over the chips. Once complete I add the cheese. Another tip I try to follow is not to make the chips disappear with the cheese ( I spread a nice amount but don’t over do it ). If your having a large crowd I tend to make multiple batches because I don’t like to layer the chips due to the soggy possibility.
I then bake them on the middle rack at 400 degrees until cheese is melted through and the chips start to crisp around the edges. I then top with tomatoes, and green onions and serve with salsa, sour cream and guacamole.

Enjoy!

Sweet and sour chicken

2008-11-03T02:16:00.000-08:00

Ingredients:
1/2 kg of Boneless chicken (skinned and cleaned from the shop)
2 whole lime to be squeezed to take out the juice.
2 tbsp of sugar.
1 pinch of Ajino motto.
1tsp of salt
1tsbp of cornflour
1/2 tsp of Ginger Garlic paste
Refined Oil for frying the chicken.
1 medium sized Chopped Onion
2 cloves of Gralic finely chopped.
2 celery leaves for garnishing

Method:

Mix 1/2 cup of water into the sugar and make thick syrup
Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for sometime.
Keep it aside
Marinate the chicken pieces with cornflour, ginger paste and salt.
Heat the oil in non stick kadai
Fry the marinated pieces till brown in colour.
Keep it aside after its fried.
Try to make the chicken pieces if possible into finger shaped.
Fry the chopped onions, garlic till pink in colour
Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for sometime
Add the celery leaves into it
Simmer for sometime adding ajino motto in it.
Its ready to eat and this recipe is enjoyed by the kids.

Chicken Tango

2008-10-24T01:52:00.000-07:00

Ingredients:

1/2 cup ghee
1 medium onion (finely chopped)
2 bay leaves
4 cloves
1 piece cinnamon stick
1 brown cardamom
4 black peppercorns
1tsp. turmeric powder
1tsp. red chili powder
1tsp. coriander seeds, dry roasted and ground
4 cloves garlic (crushed)
1 piece (1/2-inch) ginger (crushed)
1 small oven-ready chicken (cut into 8 pieces)
4 tomatoes (quartered)
Salt to taste
300 ml warm water
1/2 tsp garam masala powder

Preparation:

Heat the ghee in a deep saucepan and fry onions till golden brown.
Add the bay leaves, cloves, cinnamon, cardamom and peppercorns and stir a few times.
Stir in the turmeric, chili , coriander, garlic and ginger.
Blend together and fry for about 2 minutes.
Add the chicken and tomatoes and cook , stirring, for 5 minutes.
Add the salt and water, cover tightly and simmer for about 20 minutes until the chicken is cooked.
Lower the heat, sprinkle garam masala over the chicken and cook for a further 5 minutes.
Serve hot with boiled rice, roti or paratha.

found my dentist on Spock

2008-09-01T01:05:00.000-07:00

I had a dental pain and had to visit my dentist. The problem was a minor one and was solved soon. I am quite afraid of going to a dentist and asked my dentist some tips to avoid visiting him. Here are some tips which my dentist cheerfully shared with me to prevent teeth problems.

While the following brushing and flossing tips may contain useful general guidelines, you should see a dental hygienist to ensure that you use a technique that is appropriate for you!

Brushing Tips

Be sure your brush is the right size (in general, smaller is better than larger). Place the bristles at a 45 degree angle to the gum line, and slide the tips of the brush under the gums.Gently jiggle the bristles or move it in small circles over the tooth and gums. Brush the outside, the inside, and the chewing surfaces of your teeth. For chewing surfaces, use a light back and forth motion. For the front teeth, brush the inside surfaces of the upper and lower jaws: Tilt your brush vertically and make several strokes up and down with the front part of the brush over the teeth and gum tissues.

Flossing Tips

Wrap about 18 inches of floss around the middle fingers of your hands. Hold the floss tightly, using your thumbs and forefingers, and gently guide it between your teeth. Don't "snap" the floss as this can cut the gums! When the floss reaches the gumline, curve it into a C-shape against one tooth and gently slide it into the space between the gum and the tooth until you feel pressure against the tooth. Gently scrape the side of the tooth with the floss. Repeat this method on all your teeth.

I must say, whether you are looking for a dentist, curious about what's on there about yourself or other people you know, or you are looking for a different type of professional, Spock can be a lot of fun! It might surprise you what's on there and where it comes from!

What Spices To Use

2008-08-08T03:12:00.001-07:00

Spices are the basis for flavoring your barbecue. They are many and are everywhere in the world. In days of old they were a sign of wealth. They were traded, and the quest for them has spawned new nations and caused wars. Once you learn how to work with spices, you can make your own spice mixtures, to season your barbecue, and even serve at the table instead of or in addition to, salt and pepper.

Arrowroot An edible starch known as Arrowroot Powder. Used mainly as a thickening agent.

Basil Also called sweet basil. With an aroma that is like mint and tea. Basil is available in leaf form. It is used as a seasoning for pizza, spaghetti sauce, sausage, soup, tomato juice, dressings, salads, and any dish where oregano would be used

Bay Leaves They have a woody, astringent flavor with a pleasant, slightly minty aroma. Bay leaves should always be removed before food is served. Works well in soups, with meat and poultry dishes, pasta sauces, fish and is also used to flavor some desserts.

Black Pepper Black pepper has a sharp, penetrating aroma and a characteristic woody, piney flavor. It is hot and biting to the taste.

Broiled Steak Seasoning A unique blend of seasonings including black pepper, onion, garlic, paprika and celery seed. Especially good flavor with beef as well as pork and lamb.

Caraway (Seed) With a tangy flavor similar to dill. It is used as a seasoning in potatoes, cabbage, carrots, sausages, rich meats, in breads and pastries. Caraway is available as the whole seed.

Cayenne (Red ) Pepper A seasoning ground from small, red chili peppers. It has been used as a spice in the dishes of many countries and is also used as a table condiment. It's heat and spiciness varies.

Celery Seed (Salt) Celery seed tastes like celery and is aromatic with a slight bitterness which enhances other flavors. Celery seed is available whole, ground, or mixed with salt. Celery salt is a blend of ground celery seed and fine salt. It is used primarily as a flavoring in salads (especially potato), sauces, pickling, soup, tomato juice, and meat. It is also an integral part of the flavoring of traditionally prepared crabs and other seafood.

Chervil An essential spice in French cuisine, it used like parsley and provides an herbal taste with the slight flavor of anise. Chervil is used much like parsley, but is more delicate. It is most commonly used on fish, egg dishes, salads and as a glaze on vegetables such as carrots.
Chili Powder Made from dried chilies, usually blended with garlic, onion, cumin, oregano, chili peppers, allspice, garlic, and salt. Color and spiciness varies. It has an earthy, slightly sweet, and sometimes hot flavor. This spice blend usually dominates food rather than enhancing it. Mexican and other Latin American dishes depend on chili powder for their characteristic flavor.

Chinese 5 Spice Powder A blend of star anise, fagara (Szechwan pepper), cassia (cinnamon), fennel and clove. It is heavily used in Chinese and Vietnamese cuisine.

Cilantro Cilantro has a bold flavor often described as a mixture of sage, parsley, and citrus. In Mexican dishes and salsas, cilantro is the "indescribable" flavor note that sets them apart. Cilantro adds pungent flavor to many Latin American and Asian dishes such as stews, soup, steamed fish, curries, vegetables, , salads, relishes and tomato based sauces, and noodle dishes. It is often called "Chinese parsley."

Cinnamon Cinnamon has a characteristic woody, musty, earthy, and sweet flavor. It is warming to taste. It is available whole, as cinnamon sticks, and ground. Used in spiced vegetable dishes, also in sweet dishes such as baking, pies, compotes, and also with meats, stews, vegetables and curries.

Cloves The flavor of cloves is strong, fruity, and sweet almost hot. Cloves are available both whole and ground. Used for flavoring ham, pork, pickled fruit, onions, gravy, and syrup, spice cake, pumpkin pie, fruitcake, gingerbread, chili sauce, ketchup, and in combination with many other spices.

Coriander Coriander has a sweet, slightly lemony flavor. (Coriander leaves are called cilantro.) Coriander is available as whole seed and ground and is a principal ingredient in curry powder. Middle Eastern, Indian, Russian, North African, and Mexican recipes include coriander for its distinctive flavor. Coriander seed is a pleasant addition to potato salad, rice's, bean, vegetable dishes, hot dogs, apple pie, poached fish, or bean, pea, and lentil soup.

Creole Spice A blend of garlic, onion, cayenne, black pepper, thyme, oregano, paprika.

Cuban Spice A blend of cumin, chili powder, cinnamon

Cumin Cumin has a penetrating musty, earthy flavor with some green, grassy nuances. Cumin is available as whole seed and ground. It is a principal ingredient in both chili powder and curry powder. Middle Eastern, Mexican Indian, and North African recipes often include cumin. Also used in curries, stews, and chili.

Curry Powder Not a single spice but a blend of many spices. Usually contains turmeric, ginger, black pepper, coriander, cumin, chilies and fenugreek and can also contain cinnamon and clove. Flavors vary according to the use or the creator of the blend. All curry blends have a rich, warm, earthy, and pungent flavor with a great many overtones. The characteristic golden color comes from turmeric. Curry powder is available in mild or hot blends. Curry powder is usually intended to be the dominant flavor but it also may be used in small amounts simply to enhance the flavor of foods such as corn bread, stuffed eggs, soup, and sour cream dips.

Dill Dill is an annual of the parsley family and is related to anise, caraway, coriander, cumin, and fennel. The seeds are light brown in color, strongly aromatic, and warming to the taste. Dill weed has a subtle, anise like, sweet flavor. Dill is available as the whole seed and as chopped leaves, called dill weed. Dill weed is used in salads, sauces, egg dishes, and especially in seafood dishes. Dill seed is used primarily to flavor pickles and in bread, potato, and vegetable dishes. It works well with a variety of culinary dishes such as omelets, soups, stuffed grape leaves, potato salad, cucumber, veal, breads, cabbage, meat stews and rice. It is also widely used with herring, salmon and other seafood dishes.

English Pickling Spice A blend of mustard seed, coriander, allspice, red chilies, bay leaves, ginger.

Fenugreek Has a bitter, maple-like flavor. It is primarily used in Indian cuisine and is also used with curry, as a pickling spice and as imitation maple.
Fil'e Gumbo A blend of dried ground sassafras leaves and thyme. It is used as a thickener in and with soups, gumbo, meat, fish, stew and poultry.

Four-Pepper Mix A blend of black pepper, white pepper, rose pepper and green peppercorns, coarsely crushed.

Garam Masala A Northern Indian blend of cumin, coriander, cardamom, black peppercorn, clove, mace, bay leaf and cinnamon.

Garlic (Powder, Salt) It has a strong, pungent green flavor and is one of the most popular seasonings used today. Garlic can be conveniently purchased as fresh bulbs, dehydrated powder, minced flakes, and blends with salt. It adds flavor to almost any dish. Garlic is especially popular in Italian cuisine and throughout the Mediterranean region and Asia. Sprinkle to taste on hamburgers, lamb, chuck roast, steak, chicken, Italian green beans, zucchini, tomatoes and green salads. Use with sour cream or cream cheese for dips. Sprinkle on stuffed eggs. Use it sparingly to begin with and add small amounts until it suits your taste.

Ginger The flavor of ginger is pungent, lemon/citrus, warm, and sweet. Ginger is available ground, whole (gingerroot), and crystallized. Used to add zest to many dishes such as gingersnaps, gingerbread, in Asian dishes and in sweets such as cakes, cookies, puddings, pumpkin pie and sweet breads.

Herbs De Province A Mediterranean blend containing oregano, savory, rosemary, thyme and marjoram, use to flavor stews, chicken, kabobs and tomato dishes and pizza.

Italian Seasoning A blend of marjoram, thyme, rosemary, savory, sage, oregano and basil. Add to dip, herb breads, any tomato dish, good in marinades and rubs.
Jamaican Jerk Ground chilies, accented heavily with thyme and allspice. Used as a spicy flavoring to meats and vegetables.

Jamaican Spice Allspice, caraway, black pepper, coriander, garlic, ginger, nutmeg, thyme.

Juniper Berries Aromatic and spicy with the slight flavor of pine. It is mostly used a spice for meats in marinades, on roasts and in sausage mixes.

Kosher Salt A course ground salt, with no chemicals added. Used in brines, rubs, and marinades. Also used to coat the rim of the glass for Margaritas!

Marjoram Marjoram has a distinctly aromatic green and pleasant woody flavor, with a slightly bitter undertone. Available in both leaf and ground forms, marjoram should be used sparingly at first. It complements the flavor of chicken and turkey stuffing, vegetable and bean soup, as well as tomato sauces. Marjoram also enhances the flavor of many meat dishes.

Mexican Hot Chili Powder A blend of spices and chili pepper, is a U.S. invention. Similar blends were used by the Aztecs. It is usually used to dominate the flavor of a food but can be used as a background flavor. Use in Mexican dishes such as chili, tacos and enchiladas. Add to quacamole, dips and salad dressings.

Mexican Spice A blend of cinnamon, cloves, black pepper, coriander seeds, aniseed, cumin, chili powder.

Moroccan Spice A blend of saffron, cumin, ginger, paprika, cinnamon.

Mustard (Seed, Ground) Mustard has a clean, fresh aroma and a pungent, biting flavor. Ground mustard enhances meat, fish, poultry, sauces, salad dressings, cheese, and egg dishes. It must be moistened for about ten minutes to develop its sharp, hot, tangy flavor. The whole seed is used in pickling, boiled with beets, cabbage, or sauerkraut, and as a garnish for salads.

North African Spice A blend of cumin and cinnamon.

Nutmeg & Mace Nutmeg has a strong cinnamon, nutty flavor used to flavor sweets, fruit dishes, sauces and vegetables. Nutmeg is available both whole and ground. Mace is sold primarily in the ground form. Nutmeg and mace are most commonly used in flavoring sweet foods such as puddings, cakes, and cookies. They are also used in meat products such as sausage. Mace is the lacy covering of the Nutmeg which is the seed of the fruit.

Onion (Flakes, Powder, Salt) Onions are an important flavoring in almost every country in the world. When combined with other ingredients, onion flavor is rarely overwhelming or assertive. Onions, pungent when raw and sweet in flavor when cooked, are an extremely versatile flavoring and can be used to accent nearly any kind of dish.

Oregano Similar in flavor to marjoram, it is not as sweet and is slightly more pungent and bitter. Use oregano in your favorite ethnic dishes as well as in fresh garden salads, egg dishes, quick breads, rubs, and sauces.

Paprika The brilliant red powder is the "garnish spice" contributing color and sweet pepper flavor. Hungarian paprika is characterized by a hotter taste, achieved in recent times by adding hot, red capsicum pepper to ground paprika. Sold in ground form. Used as a garnish for light-colored food such as fish, potatoes, eggs, and cheese dishes. A popular addition to many rubs, marinades and sauces. It is the principal seasoning in Hungarian goulash and often is used in French dressing. To retain its red color, paprika should be kept in the refrigerator.

Parsley Parsley has a slightly mild green taste. Parsley is available fresh or as dried flakes. It adds both flavor and visual appeal to salads, soup, pasta, butters, shellfish, meat, poultry, sauces, potatoes, omelets and soft cheeses.

Poultry Seasoning A mixture of ground thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Poultry seasoning was created mainly to season stuffing but it also adds an unusual flavor to all poultry, pork, or veal dishes.

Rosemary Rosemary has a distinctive fresh, sweet, piney aroma and flavor. Rosemary is available in leaf form. Use with lamb, pork, potatoes, carrots, stews, sauces, marinades, fish, poultry, bread, on grilled or skewered meat and in roasted potato dishes.

Sage Comes in whole, rubbed (crushed) and ground form. The herb is distinctively aromatic and fragrant with slightly medicinal, piney, and bitter flavors. It is used to flavor pork, pork sausage, poultry stuffing, veal, stuffing, and tomato sauces.

Savory Available in ground form and gives a piquant flavor to many dishes. It has a strong, slightly peppery flavor and is used to flavor legumes, meat, fish (especially trout), sausage, stuffing, tomato sauces, bean soup, meat loaf, hamburgers, eggs, or poultry.

Southwestern A sweet/spicy blend of cinnamon, cumin, cloves, cayenne.

Szechwan Peppers Not a true pepper but a dried berry of a prickly ash tree. It has a woody aroma with a spicy, tingly taste. It is an essential ingredient in Chinese 5 Spice.

Tarragon It is rich and sweet with a faint anise-like flavor. It is an excellent seasoning for sauces, dressings, and with meat, poultry and fish.

Thyme It has a pungent and sweetly herbal fragrant. It can be used to improve the flavor of most dishes, especially slow cooked dishes.

Turbinado Sugar Also known as "Sugar in the Raw". Used in many rubs and sauces because it can take higher temperatures without carmelizing.

White Pepper White pepper has a similar but more earthy flavor than black pepper. Used in many dishes, sauces, rubs, and marinades. Experiment to decide how much you like.
Whole Mixed Pickling Spice A blend of whole and broken spices, herbs and seeds. In it you find cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chilies, black pepper, mace and cardamom. Used by some as a rub.

Honey Mint Glazed Chicken Recipe

2008-08-08T03:07:00.000-07:00

Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It's just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time.

When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.

Ingredients:-

1/4 cup white vinegar
1/4 cup olive oil
1 4-5 pound chicken, cut into parts
Salt
Freshly ground black pepper
1/2 cup honey
2-3 Tbsp water
1/2 cup chopped fresh mint (or 2 Tbsp dried mint)

Method

1. Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2. In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3. Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.

Serves 6.

Which One WOuld U Like To Have....?

2008-08-08T02:43:00.000-07:00

Click the image to view larger

ice-creams

which one did u like among them????

Top 10 Foods for Success Body Building

2008-08-08T02:37:00.000-07:00

#10 - EGGS

Eggs were at one time the gold standard in developing protein rating scales such as the Biological Value (BV) scale. Eggs have a superior amino acid spectrum. They are very good at helping hard training individuals maintain a positive nitrogen balance. Eggs contain virtually no carbs and if you eat only the whites they are also fat free. Even the much maligned yolk is now considered to be something which should be consumed in moderation. The cholesterol and fat in the yolk can help to support hormone production including the best strength training hormone of all, testosterone.

#9 - SALMON

For years bodybuilders and other athletes have consumed can after can of tuna due to its low fat and high protein content. Recent studies have shown that salmon is the fish of choice for athletes. It is an excellent source of protein but also provides the very important and beneficial (not to mention essential) Omega 3 fats. Salmon mainly increases the omega 3s in the form of eicosapentaenoic acid (EPA) and docoxsahexaenoic acid (DHA). These EFA's can reduce inflammation from training, as well as from injuries thereby leading to better recovery from intense training sessions. These fats are also responsible for reduced insulin resistance levels, improved cardiovascular health, and even muscle growth. Forget about that can of tuna and replace it with salmon so that you can benefit from this amazing fish!

#8 - TURKEY

If we were to look at all the meats readily available to us turkey is the leanest of them all, hands down. It thus provides high nutritional value with a low caloric cost. It is an excellent source of protein. In a 7 ounce serving of turkey you get a whopping 70 grams! Wow! If that isn't a concentrated protein source then I don't know what is. It also contains an excellent micronutrient profile. One word of advice, stick with the white meat as it is lower in fat than the dark or organ meats.

#7 - SWEET POTATOES

Sweet potatoes are a food which too many of us only eat during the holidays. They are one of the best complex carbohydrate sources available. A 7 ounce serving provides 48 grams of carbohydrates, 4 grams of protein, less than 2 grams of fat, and a paltry 200 calories. Sweet Potatoes are also loaded to the brim with vitamins and minerals. They contain large amounts of vitamins A (40,000 IU!!!), C, B6 and beta carotene as well as the trace minerals manganese and copper. Don't let the fact they are much sweeter than regular potatoes fool you into thinking they are higher in calories or have a higher glycemic index. Actually, the opposite is true! The presence of an enzyme that converts starches to sugars (which leads to their sweet taste) is why they can be so sweet and yet not have a higher glycemic index than standard potatoes. Sweet potatoes are also high in fibre. Off-season, pre-contest, or pre-game the sweet potato has a lot to offer the athlete looking to take his performance to the next level!

#6 - COTTAGE CHEESE

Cottage cheese has found a popular following among athletes and bodybuilders in recent years. A 7 ounce serving of 1% cottage cheese contains 25 grams of protein, 5 grams of carbs, 2 gram of fat, and only 145 calories. It is high in casein protein which is a plus for those looking to maximize their protein retention. Studies have shown that casein clots in the stomach providing a slow release of amino acids into the blood stream. This is the perfect source of protein to take before bed so that there is a steady stream of amino acids in your bloodstream helping you stay in an anabolic state throughout the night. Many people don't care for its taste but there are many recipes and ways to spice it up so that you can take advantage of this super food!

#5 - LEGUMES

Most people don't consume enough legumes. This may be because of the childhood rhyme, "Beans, beans the magical fruit…" Ok, enough of that! The reality is that legumes are very good for your health and performance. Beans, lentils and peas are definitely the number one source of plant protein available. They are an incomplete source of protein since they don't contain all the essential amino acids in adequate quantities but you can easily remedy this by including them with rice or with another source of complete protein (meats, protein powders etc.). Legumes are low in fat and contain close to 25% of their calories from protein. They are also high in B vitamins and all the trace minerals. Let's not forget that they are also an excellent source of dietary fibre and this is something that most athletes and bodybuilders don't get enough of. Legumes have a low glycemic index so they will not adversely affect your blood sugar levels. Find a place in your diet for them and you will be the better athlete for it!

#4 - OATMEAL

Oatmeal is one of the best-ever sources of complex carbs! It is low on the glycemic index scale so it won't give you a massive insulin spike and send you into the sleep zone an hour later. It is high in both insoluble and soluble fibre. It is not only low in fat; the fat it does contain is over 80% unsaturated. Oatmeal has been shown to reduce cholesterol. One cup per day can help improve your cholesterol levels in as little as 8 weeks. When choosing your oatmeal, don't get the ones in nice little flavoured packets. These contain excessive amounts of sugars and hydrogenated oils. Get yourself a nice bag of steel cut rolled oats. If you have been ignoring oatmeal now is the time to make it part of your new healthy breakfast.

#3 - ESSENTIAL FATTY ACIDS

I bet you would have never thought that fat would make it on this top 10 list. Fats have been considered an evil for too long. Studies and real world results have shown that low fat diets are ineffective for muscle gains and fat loss. As was already touched upon in the discussion of salmon the right kinds of fats need to be incorporated into any smart dietary regimen. What are the right kinds of fats? My personal favourite fats (oils are fats) are: salmon oil, herring oil, hemp oil, flax seed oil, extra virgin olive oil, safflower oil, and Udo's Ultimate Blend. Flax seed and hemp oil provide the body with the much needed omega 3 and 6 fats (also known as polyunsaturated fats). Olive oil provides you with the all important monounsaturated fats. It also contains oleic acid which has been shown to keep the arteries in your heart soft and supple. Udo's Ultimate blend is a balanced combination of all the healthy fats including omegas 3, 6, and 9. Bottom line, fats can improve your hormonal profile (testosterone, for example), increase muscle hypertrophy, decrease body fat levels, improve cardiovascular health, benefit insulin sensitivity, and much more. Eat the right kinds and you will reap the benefits!

#2 - Protein Powder

I know, you are thinking that protein powder is a supplement, not a food. True, but protein is contained in most foods and protein powder is merely a concentrated form and really more like a food than most supplements. So, by author's choice I have included it in my list. Bodybuilders and athletes have been using protein shakes since the 1950's to help them ingest sufficient protein. Nitrean is one of the best protein products on the market. Its protein matrix provides a superior mix of whey, casein, and egg proteins which results in one of the highest net retention to protein ingested ratios of any product on the market. This means bigger muscles and better recovery. Nitrean contains all the essential amino acids and is high in the important branch chain form. It has immune boosting abilities, as well as antioxidant properties.

Try Nitrean even once and you will see exactly what I am talking about. The taste is awesome and the results are even better! If you are not currently using a protein powder as part of your diet, then get off your ass and make it a priority!

#1 - WATER

That's right; water grabs the number 1 slot as it should. The body's most abundant nutrient is water. Water helps to keep our organs functioning efficiently. It rids our bodies of impurities and toxins. It hydrates our muscle cells helping them improve nutrient absorption. Water also helps liberate fat stores so that fat can be burned off as an energy source. Bodybuilders should drink a minimum of 1 gallon of water daily. Bodybuilders that consume high protein diets need extra water to help prevent dehydration. Did you know that the less water that you drink the more likely you are to become overtrained? The correlation between water consumption and your rate of overtraining is directly linked. Believe it or not muscle is comprised of over 70% water. When you increase your protein intake your body requires more water to process it. Let's not forget that sweating from intense workouts causes you to lose water as well. Water is also an essential transport mechanism for a vast array of nutrients like vitamins and minerals. Even more important is how water transports carbohydrates in the form of glucose into muscle cells. It serves an important role in all cellular activity. If your water intake is too low, your ability to transport nutrients becomes compromised, muscle fullness decreases, and a toxic build up of ammonia, urea, uric acid, and other junk begins to accumulate in your body. So, in short, drink your water!

Super mario cakes

2008-07-07T00:47:00.001-07:00

Mario cake

mario with princess

super mario

mario destroying enemies

mario with mushroom

anniversary of super mario

mario with beloved princess

happy birthday mario

levels in mario

Skewered Barbecued Lamb

2008-06-05T02:16:00.000-07:00

Ingredients:-

2 kg (4 lb) leg of lamb, boned

For spices:-

1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
2 tablespoons yogurt
1 teaspoon ground coriander
1 teaspoon ground cummin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice

Method:
Trim lamb, discarding excess fat.
Any sinewy bits may be saved for stock or for adding to a curry.
Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
Combine all the remaining ingredients, mixing well.
Marinate lamb in the mixture, kneading the spices well into the meat.
Cover and leave for 2 or 3 hours, or refrigerate and leave for as long as 4 days.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a preheated griller until crisp and brown all over, turning to ensure lamb is well cooked.
Serve with parathas and Indian

Black Forest Cake

2008-06-05T02:07:00.000-07:00

Ingredients:-

6 eggs, separated
1 cup (250 ml) sugar
¾ cup (185 ml) vegetable oil
¾ cup (185 ml) water
1 2/3 cups (415 ml) self-rising flour
1 ¼ cups (310 ml) chocolate milk powder
1 jar pitted cherries
1 tbsp (15 ml) cornstarch
¾ cup (185 ml) kirsh
2 ½ cups (625 ml) whipping cream

Cake:-

Preheat oven to 350°F (180°C)
Beat egg yolks with sugar until light and frothy.
Add oil and water, beating constantly.
Sift flour and chocolate milk powder.
Add to egg mixture and combine well.
Beat egg whites until soft peaks form.
Fold into chocolate mixture.
Pour into a greased 9 inch (23 cm) springform cake pan.
Bake in 350°F (180°C) oven for 1 hour.
Allow to cool in pan.

Filling:-

Drain cherries, reserving syrup.
Pour kirsch over cherries, cover and soak overnight or as long as possible.
Drain again, reserving kirsch.
Combine reserved syrup and cornstarch in a small saucepan.
Add cherries and cook until thickened.
Allow to cool.

Assembly:-

Cut cake in half, brush with reserved kirsch.
Reserve 12 cherries and spread the remaining cherry mixture on one cake layer.
Place second layer on top and spread both with whipped cream.
Cover top and sides with chocolate caraque.
Decorate with reserved cherries and dust with sifted icing sugar just before serving.

Creamy chocolate pie

2008-06-05T01:56:00.000-07:00

Ingridents:-

3/4 cups granulated_sugar
2 whole eggs (if making meringue , separate eggs and use the yolks in the pudding and save the whites for the meringue)
2 Rounded Tbsp all_purpose_ flour
1 level Tbsp corn_starch
1/2 tsp salt
5 Tbsp unsweetened_cocoa
2 Tbsp butter
1 tsp vanilla_extract
2 cups whole milk (preffered)
1 pre baked 9 inch pie shell or a purchased graham cracker crust

Method:-

In a 2 quart sauce pan, combine the dry ingredients and whisk to blend well.
Add the eggs and a little milk and mix well, then slowly add the remaining milk and the butter.
Cook over medium heat, stirring constantly until pudding comes to a slow boil.
Continue cooking and stirring until pudding begins to thicken.
Remove from heat and stir in vanilla. Cool pudding for about 20 minutes.
Stir again and pour into pie shell.
For meringue topping.
Place egg whites in a glass or copper bowl and beat on medium speed with an electric mixer until whites are foamy.
Continue beating and gradually add 2 Tbsp granulated sugar.
Continue beating until meringue forms soft peaks when the beater is lifted, but take care to not over beat and have dry stiff peaks.
Spoon meringue over pudding and swirl to form nice curves and peaks.
Place pie in oven pre heated to 400 F and bake until meringue is a pale golden brown, about 10 minutes.
Chill pie before serving.

Cabbage rolls

2008-05-30T01:04:00.000-07:00

Ingridents:-

2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
3/4 cup uncooked long-grain rice
1 pound extra-lean ground beef
1/2 pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
8 bay leaves

Method:-

Wash rice thoroughly.
In a medium saucepan, combine 2 cups rice and 4 cups water.
Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
In the meantime, remove the core from the cabbages using a thin, long knife.
Place 1 cabbage in a microwave proof container with a lid with core side down.
Pour 1/2 cup water into the container with the cabbage, cover and microwave on high (full power) for 10 minutes.
Carefully turn cabbage over and cook covered for an additional 10 minutes.
When cabbage is cooked, let sit until it is cool enough to handle.
Separate leaves carefully, removing any tough ribs.
Cook the second cabbage in the same manner.
Divide chopped onions in half.
Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown).
In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
Spoon about 2 tablespoons of mixture onto each cabbage leaf.
Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
Preheat oven to 350 degrees F (175 degrees C).
Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each.
Arrange cabbage rolls in a single layer tight against each other.
In a food processor or blender, process condensed tomato soup and tomatoes.
Pour tomato mixture over the cabbage rolls until just covered.
Place 4 bay leaves on top of sauce in each dish.
Cover each dish tightly with aluminum foil.
Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours.
Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil.
Serve hot.

Low-fat Pizza

2008-05-24T03:26:00.001-07:00

Ingredients:-

For Crust:-

1 packet - dry yeast
1 cup - warm water
1 tbsp - sugar
2 1/2 cup - flour
1 tsp - salt

For Sauce:-
26 oz - spaghetti sauce
6 oz - tomato paste
1/2 lb - ground turkey, cooked and drained
1/2 tsp - garlic powder
1/2 tsp - dried basil
1/4 tsp - dried oregano
1/2 tsp - dried thyme

For Toppings:-
8 oz - mushroom stems and pieces
1/4 cup - onion, chopped
1/4 cup - green pepper, chopped
1 1/2 cup - mozzarella cheese, shredded
1/4 cup - parmesan cheese

Method:-
For Crust:-
Proof yeast in 1/4 cup warm water, add sugar and let stand 10 minutes.

Add remaining water, flour, and salt and beat until dough is smooth.
Dough will be sticky.

Place dough in a lightly greased bowl.

Cover and let rise until doubled, about 1 hour.
Let stand 10 minutes.

Dough will be very elastic.
Roll out into circle.

Place pizza dough on greased cookie sheet.

Spoon sauce on top.

Cover with toppings.

Bake at 450F degrees for 15-20 minutes or until cheese is melted and golden.

Drunken noodles

2008-05-12T02:10:00.000-07:00

Ingredients:-
2 14-ounce packages
1/4-inch-wide flat rice noodles*
1/4 cup vegetable oil
12 garlic cloves, chopped
1/4 cup chopped fresh Thai chiles*
1 1/2 pounds ground chicken
1/4 cup fish sauce (nam pla or nuoc nam)*
1/4 cup black soy sauce*
1/4 cup Golden Mountain sauce* or light soy sauce
1 tablespoon sugar
4 large plum tomatoes, each cut into 6 wedges
4 Anaheim chiles or Italian frying peppers, or 2 green bell peppers (about 12 ounces total), cut into strips
1/2 cup fresh Thai basil leaves* or regular basil leaves

Method:-

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently.
Drain.
Meanwhile, heat oil in heavy large pot over medium-high heat.
Add garlic and Thai chiles; sauté 30 seconds.
Add chicken and next 4 ingredients and sauté until chicken is cooked through, about 4 minutes.
Add noodles, tomatoes, and Anaheim chiles; toss to coat.
Transfer to large platter, sprinkle with basil leaves, and serve.

Raspberry

2008-05-12T02:07:00.001-07:00

If to be really picky, it’s not really a berry but a drupe – but whatever; it goes with nearly anything!
Try it with vanilla, for instance.
Raspberry is a winner, no matter if muddled, in the mixer or just on top of the drink as a garnish.

Lemon

2008-05-12T02:06:00.001-07:00

Lemons are a whidly used garnish that can be cut into slices, wedges or quarters if muddled.
To get an extra effect sprinkle sugar on a plait, and dip the lemons in it.
If you want another taste (cinnamon, for example) on the other side of the wedge - prepare on two plaits!
The peel can also be used as garnish like the lemon spiral (of Horse's Neck).
Make your lemon spiral with a twist knife (a good investment!), or be steady on the hand and use a regular knife.

Lemon Juice

2008-05-12T02:05:00.000-07:00

Oh boy, this mixer is about as essential as it gets.
Try to always use fresh squeezed juice!
The one excuse for not using it is…
No, we can't think of any.

Champagne

2008-05-12T02:04:00.000-07:00

Wine doesn't get more elegant than Champagne.
All Champagne comes from the Champagne area in France, but when at home and making cocktails you can use other sparkling wines as well – watch out for the really sweet ones though; they might spoil your Kir Royals.

Absolute raspberri

2008-05-12T02:03:00.000-07:00

Method:-
The dominant flavor in this drink is that of ripened raspberries; rich, wild and intense, with a fresh and fruity finish.

The razzie

2008-05-12T02:01:00.000-07:00

Ingridents:-

2 parts Absolut Raspberri

4 parts Champagne

1 part Lemon Juice

Lemon

Raspberry

Method:-

Fill a cocktail glass to the rim with crushed ice.

Pour absolut raspberri, champagne and lemon juice into a mixing glass.

Fill the mixing glass with dry ice cubes and stir. Strain the drink into the cocktail glass.

Garnish with a lemon (slice) and a raspberry (whole).

2008-05-12T01:51:00.000-07:00

Ingridents:-

3/4 fluid ounce pear brandy
5 fluid ounces Champagne or other sparkling white wine
1 tablespoon whole-berry blackberry preserves

Method:-

Pour the brandy into a champagne flute.
Top with champagne.
Gently drop in preserves.

Thai chicken-coconut soup

2008-05-12T01:46:00.000-07:00

Ingredients:-

6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)

Method:-
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes.
Drain.
Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan.
Season with salt.
Bring to a simmer, add noodles and cook 3 minutes more.
Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.
Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
Stir in spinach until it begins to wilt, about 1 minute.
Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls.
Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

Nutritional information:-
Nutritional analysis per serving: 317 calories, 5 g fat (4 g saturated), 38.3 g carbs, 2.5 g fiber, 30 g protein

Bar basics

2008-05-12T01:39:00.000-07:00

Maintaining a well-stocked bar can be an expensive endeavor. The good news is that spirits will last indefinitely, so you can build your collection gradually without any worry of spoilage. As when stocking a bar for a gathering, buy the highest quality liquor your budget will allow.

A well-stocked home bar includes:

Spirits

Bourbon: used in Manhattans and old fashioned cocktails

Gin: for gin and tonics, Tom Collins, and of course, the original martini

Rum: stock both light and dark. Use in piña coladas, mai tais, daiquiris

Scotch: for drinking on the rocks, or mixing in Rob Roys (Scotch Manhattans)

Single Malt Scotch: for sipping neat (without ice). There are many to try, with smoky, peaty, and caramel overtones. Experiment as your budget will allow.

Tequila: for margaritas and tequila sunrises. Premium brands of aged tequila are good for sipping.

Vodka: buy the 1.5-liter bottle; this is a versatile spirit. Use in vodka martinis, vodka Collins, sea breeze, Cape Cod, red rooster, vodka & tonic, screwdrivers, etc.

Whisky: enjoyed on the rocks or in whiskey sours and hot toddys

Sweet Vermouth: essential for Manhattans

Dry Vermouth: essential for martinis

Triple Sec or Cointreau: this orange liqueur is added to many cocktails, from margaritas to hurricanes to Long Island iced tea.

Liqueur: With so many to choose from, this is an area where you can let your personal taste be your guide. You may want to buy liqueurs that you enjoy drinking and for cooking: cointreau, cassis, and peppermint schnapps are delicious in chocolate desserts.

Brandy or Cognac: generally enjoyed on its own.

Port: this sweet fortified wine is generally served as a dessert wine.

Sherry: dry sherry can be used in cooking or as an aperitif, while cream sherries are enjoyed as an after-dinner digestif.

Beer: beer does have a shelf-life; if you don't drink it yourself, only buy it when you're having guests.

Wine: you needn't be a collector to keep an assortment of wine on hand. Store a bottle or two of white wine in your refrigerator for impromptu guests.

Mixers and Garnishes

Bitters: used in Manhattans and other cocktails
Olives: for dry martinis

Lemons and limes: for all manner of drinks
Maraschino or brandied cherries

Grenadine: this pomegranate-colored (and, traditionally, flavored) syrup is used in Shirley Temples, tequila sunrises, and layered drinks

Lime Juice: sweetened lime juice is available in the mixer aisle with grenadine
Sweet and Sour mix

chicken and ginger soup

2008-05-12T01:34:00.000-07:00

Ingredients:-

12 long fresh cilantro stems
6 garlic cloves, peeled
1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish
10 white peppercorns
3 tablespoons vegetable oil
1/2 cup Chinese rice wine
6 tablespoons oyster sauce
6 tablespoons yellow bean sauce
1/4 cup sugar
8 cups low-salt chicken broth
4 large organic or free-range chicken thighs with skin and bones, rinsed
4 large organic or free-range chicken drumsticks, rinsedChopped green onions
Red jalapeño chile rings

Method:-

Preheat oven to 350°F.
Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste.
Heat oil in large ovenproof pot over medium-low heat.
Add paste; sauté until beginning to color, about 7 minutes.
Add rice wine, increase heat, and boil 2 minutes.
Stir in oyster sauce, yellow bean sauce, and sugar, then add broth.
Add chicken pieces to pot.
Bring soup to simmer.
Cover and place in oven until chicken is tender, about 50 minutes.
Remove soup from oven and let stand, covered, 10 minutes.
Transfer chicken pieces to plate.
Remove skin and bones.
Cut chicken into bite-size pieces.
Return chicken pieces to soup.
Season with salt and pepper.

Do ahead:-

Can be made 2 days ahead.
Cool slightly.
Refrigerate uncovered until cold, then cover and refrigerate.
Spoon off fat, if desired, and rewarm soup over low heat before continuing.
Ladle soup and some chicken into 8 bowls.
Garnish with strips of fresh ginger, green onions, and chile rings.

Eat Chocolate Look Younger

2008-05-12T01:30:00.000-07:00

Chocolate as an anti-aging technique, is this some type of joke?
Nope! The facts are in chocolate is bursting with antioxidants. An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. The chemical reaction of oxidation can produce free radicals, which start a chain reaction of cell damage. Antioxidants actually stop these negative chain reactions. Many fresh fruits and vegetables have a high quantity of antioxidants, but pure raw chocolate is chocked full of flavonoids, which are some of the most powerful antioxidants on earth.

There is a trick to the chocolate though, you have to eat it raw. Now you are wondering, what is raw chocolate? Well, it helps to start from the beginning. Until recently I never really took much thought about where chocolate comes from. I just figured it came from the Hershey chocolate factory. But there is in fact a "chocolate tree." The tree was named Theobroma cacao, in Latin that means 'food of the gods.' Well, this 'food of the gods" is actually cacao beans. They grow on the tree. Some people call them nuts, but they are actually seeds. Once you remove the skin you have the cacao or chocolate. Now, before you roast it, process it, and load it with refined sugar -that is raw chocolate.

Heating the cacao beans kills most of the antioxidants and other minerals and vitamins in the chocolate. In order to preserve the nutrients the beans must be dried at a low temperature, typically below 120 degrees. Then they can be enjoyed whole as nibs (the bean with the skin removed), in bits, or as a powder.

Raw cacao has a bitter flavor like dark chocolate. Some enjoy it just like that. Others prefer to sweeten it by blending it with other natural ingredients like fruit or honey. I prefer it mixed into a fruit smoothie with other raw, fresh fruits.

Any way you enjoy it raw cacao is one of the most, if not the most, nutrient rich and complex foods known to man. Loaded with antioxidants, it neutralizes free radicals-rogue oxygen molecules that can accelerate aging and the problems that come with it. So to help you look younger, feel younger, and live longer -eat chocolate it is important to your health. Visit your local health food store and pick up some organic, raw chocolate today!

Curried pea frittata

2008-05-12T01:24:00.000-07:00

Ingredients:-

1 12-ounce container grape tomatoes

1 tablespoon (packed) dark brown sugar

1 teaspoon ground cumin1 small garlic clove, peeled

1 1/8-inch-thick round peeled fresh ginger, chopped

8 large eggs

1/4 cup freshly grated Parmesan cheese

2 teaspoons curry powder

1/4 teaspoon (generous) salt

3 tablespoons olive oil

2 green onions, chopped

1 cup frozen peas, thawed

Method:-

Preheat boiler.

Place tomatoes, brown sugar, cumin, garlic, and ginger in processor.

Using on/off turns, blend just until tomatoes are coarsely chopped.

Transfer chutney to small bowl; reserve processor bowl.

Season chutney to taste with salt and pepper.
Place eggs in processor.

Add cheese, curry powder, and salt and blend well.

Heat oil in large broilerproof nonstick skillet over medium-high heat.

Add green onions and peas.

Sauté until onions wilt, about 1 minute.

Add egg mixture.

Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes.

Place frittata in broiler until top is set, about 1 minute.

Run heatproof rubber spatula around frittata to loosen and slide out onto plate.

Serve warm or at room temperature with tomato chutney.

Make a Yummy Low Fat Pizza

2008-05-10T01:49:00.000-07:00

There was this line in a movie (I can't quite recall which) that said "Fatless, salt-less, sugarless… and tasteless" or something to the same effect. This actually reflects a quite popular sentiment in this day and age of health consciousness. People who wish to be healthy or who want to lose a few pounds are of the belief that they have to sacrifice taste if they wish to achieve their desired weight or health goals. Naturally, tasteless yet healthy foods don't lend itself well as a substitute for tasty yet rich foods to which we have been accustomed. As a result, people who go on a low fat diet usually find themselves reverting to old habits sooner or later.

Nevertheless, while it is true that majority of health and low fat foods being sold in the market do tend to be bland, this is not applicable in all cases. If nothing else, there is such a thing as a yummy, low fat pizza. Yup, a delicious low fat pizza is definitely possible. In fact this article will instruct you on how to make one. All you need is a proper understanding of what constitutes healthy, low fat food and how to apply such principles into making your pizza.

The Principles of a Low Fat Diet

Understand one thing:
low fat doesn't mean non-fat. These two are entirely different things. Low fat means you reduce the amount of fat in your diet. This means that less than thirty percent of your daily calorie intake should come from fat.

A low fat diet also means a reduction in the amount of unhealthy fats in your diet. By unhealthy fats, we are referring to saturated fats (which are unhealthy because they raise bad cholesterol levels) and polyunsaturated fats (which are unhealthy because they reduce the amount of ALL types of cholesterol and do not discriminate between good and bad cholesterol). Each of these two types of fat must consist less than ten percent of your daily calorie intake. Monounsaturated fats, on the other hand, are the "healthy fats" because they promote good cholesterol levels and reduce bad cholesterol levels. Such healthy fats, however, should still only comprise less than fifteen percent of your daily calorie intake.

Reduction in the amount of fat and reduction in the amount of unhealthy fats are the basic principles of a healthy, low fat diet. If you reduce the amount of fat intake but consumes only or mostly unhealthy fats, then you are, technically, on a low fat yet generally unhealthy diet.

A low carb diet is not the same as a low fat diet. A low fat diet can be one that has high carbohydrate content whereas a low carb diet can have a high fat content. With careful planning, however, it is possible to combine a low fat diet with a low carb diet.

There are debates as to which of these two types of diet is healthier. Definitely, a low fat diet that reduces the intake of unhealthy fats is healthy. However, if your goal is to reduce weight, a low carb diet is more effective in the short run. Nevertheless, a low carb diet can lead to more side effects and can be unhealthy in the long run whereas the low fat diet, although apparently not as effective as a weight reduction measure in the short term, is more effective as a weight maintenance measure in the long run.

Now that the definition of a low fat diet has been discussed, and the low carb and low fat diet have been sufficiently differentiated, it is time to apply such tenets. Get your pizza pan and wooden spoon ready. It's time to make our yummy, low fat pizza. Take note that we are going to make real, homemade pizza - not something that simply looks and tastes like pizza.

How to Make a Yummy Low Fat Pizza

The secret to making a low fat pizza is finding out the fat content of your usual pizza ingredients, finding a low fat substitute, reducing overall fat content, and adjusting the other ingredients and the cooking procedures to reflect the changes. You need not compute the calories in pizza to make a low fat pizza.

Low fat pizza dough

The change should start with the pizza crust. Whether you are making a thin crust or a thick crust, you should always focus on how much fat content your pizza crust recipe has. For instance, the basic pizza dough recipe has the following ingredients: flour, yeast, water, oil/shortening, milk, salt, and sugar. To make pizza crust relatively low in fat content, therefore, you must check each of the ingredients and find substitutes when applicable.

In the easy pizza crust recipe indicated above, it is easy enough to find low fat substitutes. First, you should use vegetable oil instead of animal fat or butter as your shortening in your pizza recipe. Of all vegetable oils, however, it is best to use olive oil which has the highest amount of monounsaturated fat content. Avoid palm and coconut oil as these have higher saturated fat content. Next, you should use dry, non-fat milk solids to replace regular milk.

Aside from replacing the ingredients that you can with their low or non-fat substitutes, you should also reduce the total amount of fat in your pizza dough recipes. Use as little oil as possible in your pizza dough. Moreover, do not use egg yolks even if your traditional homemade pizza recipe calls for it.

Substituting olive oil for butter or shortening should not result in any drastic changes. In fact, you can use extra virgin olive oil for a stronger olive flavor. If you prefer your crust to be creamy, you shouldn't worry since you are using milk on your dough anyway. The above ingredients should therefore give you great-tasting, low fat pizza.

Now, if you want to make an even healthier pizza dough, increase fiber content by using whole wheat flour instead of the usual white flour; reduce the amount of salt and sugar, too. Then, you can decrease carbohydrate content by opting for a thin crust pizza (less carb per slice) or reducing the amount of flour. To compensate for the less flour, you can use egg whites as binder (of course, amount of water must be reduced in proportion to the amount of egg white used).

Pizza Toppings and Pizza Sauce Low Fat Pizza

It is much easier to choose pizza toppings for a low fat pizza recipe. You hould primarily choose vegetable toppings. Thus, a vegetable pizza is preferable. For variety, you can add fruit and make it a vegetable-and-fruit pizza. You can find a vegetable pizza recipe or a fruit vegetable recipe online; you can also create your own.

No-cheese pizza is best, but if you really must have cheese, then find low fat cheese or find a low fat cheese blend that you can live with. Moreover, less cheese is best. Use just enough cheese to give your pizza flavor; I'm afraid that cheese pizza is generally out then.

Tomato sauce is healthy, but you should choose one with a lower salt and sugar content. If you want, you can make your own. You can even dice up your own tomatoes and use them as toppings. Finally, substitute lean meat to your fat-laden sausages; use white meat (without the fat portions) instead of red meat. Add herbs and herbal pizza spices to add flavor and taste to your low fat pizza.

Toast spices, nuts, or seeds

2008-05-10T01:44:00.000-07:00

Method:-

Toast spices:-
in a dry heavy skillet over moderate heat, stirring, until fragrantand a shade or two darker, 3 to 5 minutes.

Toast nuts:-
in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes

Toast seeds:-
either way.

Toasted-almond cake with strawberries in rose-water syrup

2008-05-10T01:33:00.000-07:00

Ingredients:-

For cake:-

3/4 cup whole almonds with skins (1/4 pound), toasted and cooled

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature 30 minutes

1 1/4 cups superfine granulated sugar

1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled

1/3 cup whole milk

1/4 teaspoon almond extract

1/2 cup sliced almonds (2 ounces)

For strawberries and cream:-

2 cups water

1 1/3 cups granulated sugar

6 tablespoons fresh lemon juice

2 lb strawberries, trimmed and quartered lengthwise

1/2 teaspoon rose water or 1 teaspoon pure vanilla extract, or to taste

1 1/2 cups chilled heavy cream

Special equipment:-

a 9-inch square baking pan (2 inches deep)

Method:-

Make cake:-

Put oven rack in middle position and preheat oven to 350°F.

Butter and flour cake pan, knocking out excess flour.

With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste).

Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl.

Add flour, baking powder, and salt to ground almonds and whisk until combined well.

Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating.

Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld.

Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined.

Reduce speed to low, then add flour mixture, mixing until just combined.

Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds.

Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes.

Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack.

Turn cake right side up on rack and cool completely, about 30 minutes more.

Make strawberries in syrup:-

Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes.

Transfer syrup to a bowl and cool completely.

Stir in strawberries and rose water and macerate at room temperature 30 minutes.

Whip cream and assemble dessert:-

Beat cream in a large bowl with cleaned beaters until it holds soft peaks.

Cut cake into 4 squares and reserve 2 squares for another use.

Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally.

Sandwich triangle halves with strawberries, syrup, and whipped cream.

Notes:-

Cake (not cut) improves in flavor if made at least 1 day ahead (up to 3) and kept, tightly wrapped in plastic wrap, at room temperature.

Strawberries can be macerated in syrup up to 2 hours

coconut rum cake

2008-05-10T01:27:00.000-07:00

Ingredients:-

For cake:

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

4 large eggs plus

3 large yolks

1 1/2 cups sugar

1 teaspoon pure vanilla extract

1 1/2 sticks unsalted butter, melted and cooled

3/4 cup well-stirred sweetened cream of coconut such as Coco López

For coconut slivers:

1 medium coconut

2 teaspoons confectioners sugar

For icing:

3 tablespoons cream cheese, softened

3 tablespoons well-stirred sweetened cream of coconut

1 tablespoon dark rum

3/4 teaspoon pure vanilla extract

2 to 3 tablespoons heavy cream

1/2 cup confectioners sugar

Equipment

a 9-inch round cake pan (2 inches deep);

an adjustable-blade slicer

Method:-

Make cake:

Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan. Whisk together flour (1 1/4 cups), baking powder, and salt.

Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.

Make coconut slivers as cake cools:

Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver. Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)

Make icing:

Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary. Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.

Cooks' notes:

Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature. Cake can be iced 2 hours ahead. Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.

How to Cook : Kale

2008-05-10T01:22:00.001-07:00

Kale is included again and again on lists of super foods, and for good reason: It's a nutritional powerhouse, packed with vitamin C, vitamin E (an antioxidant), calcium, and even a few cancer-fighting compounds. In a happy twist of fate, it also happens to be one of our favorite winter treats. Oh, the possibilities...

Try Dinosaur Kale

Tuscan kale, also known as cavolo nero or lacinato kale and often marketed as dinosaur kale, is especially laborious to trim and clean, but worth seeking out for its distinctive flavor.

Soak, Shake, Store

To perk up limp leaves, trim the base of their stems and soak the kale for a few minutes in tepid water. Shake dry and store as suggested below.

Store Properly
Store kale in an airtight cointainer in the coldest part of your refrigerator. Cook the vegetable within three or four days.

Lemon-ginger cake with pistachios

2008-05-10T01:12:00.000-07:00

Ingredients:-

Lemon curd:-

7 large eggs

4 largeegg yolks

1 cup fresh lemon juice

1 cup (2 sticks) unsalted butter, diced

3/4 cup sugar

2 1/2 tablespoons (packed) finely grated lemon peelCake

4 cups all purpose flour

2 1/4 cups sugar

5 teaspoons ground ginger

1 tablespoon baking powder

1 1/2 teaspoons fine sea salt

1 1/2 cups (3 sticks) unsalted butter, room temperature

1 1/3 cups whole milk

2 1/2 tablespoons (packed) finely grated lemon peel

8 large egg whites, room temperature, divided

1 cup blackberry preserves

Mousse:-

1/4 cup water

2 teaspoons unflavored gelatin

4 large egg whites, room temperature

3 tablespoons sugarWhite chocolate curls

1/4 cup chopped natural unsalted pistachios (about 2 ounces)

2 tablespoons chopped crystallized ginger (about 1 1/2 ounces)

Method:-

For lemon curd:-

Whisk eggs and yolks in large bowl.

Combine lemon juice, butter, and sugar in medium metal bowl.

Set over saucepan of simmering water; stir until sugar dissolves.

Gradually whisk hot lemon mixture into egg mixture.

Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes.

Pour curd through fine strainer set over bowl; stir in lemon peel.

Place plastic wrap directly on surface of curd. Refrigerate until cold, at least 8 hours or overnight.

(Can be made 2 days ahead. Keep refrigerated.)

For cake:-

Position rack in center of oven and preheat to 325°F.

Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides.

Line bottom of pans with parchment rounds.

Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment.

Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes.

Add 4 egg whites; beat until smooth.

Add remaining 4 egg whites; beat until well blended and smooth.

Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula.

Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes.

Cool in pans on rack 10 minutes. Turn cakes out onto racks; remove parchment and cool completely.

(Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high.

Using long serrated knife, cut each cake horizontally in half. Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use).

Spread 1/3 cup preserves over top of each of 3 cake layers.

Transfer 1 cup curd to large bowl; reserve for mousse.

Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers.

Refrigerate layers separately while preparing mousse (do not stack cake layers).

For mousse:-

Pour 1/4 cup water into small saucepan; sprinkle gelatin over.

Let stand until gelatin softens, about 15 minutes.

Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm).

Stir gelatin into reserved 1 cup lemon curd.

Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry.

Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes.

Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula.

Chill layers until mousse firms up slightly, about 30 minutes.

Place 1 cake layer on platter.

Gently top with second, then third, being careful not to press down firmly.

Refrigerate at least 2 hours.

(Can be prepared 1 day ahead.

Cover with cake dome and keep refrigerated.)

Garnish top edge of cake with white chocolate curls.

Sprinkle pistachios and crystallized ginger in center of cake.

Test-kitchen tip:-

For white chocolate curls, use a thick block of high-quality white chocolate.

Microwave at 5-second intervals to soften slightly.

Place the block of chocolate on a clean kitchen towel on a work surface.

Using a vegetable peeler, peel off the chocolate in curls.

Flaming brandy punch

2008-05-10T01:05:00.000-07:00

Ingredients:-

1 1/4 cups water
1 1/4 cups (packed) dark brown sugar
2 cinnamon sticks, broken in half
4 whole cloves
1 4-inch-long strip orange pee
l2 750-ml bottles dry red wine
1 cup fresh orange juice
1/2 cup fresh lemon juice
4 cups brandy
1 whole nutmeg

Method:-
Bring first 5 ingredients to boil in large pot, stirring until sugar dissolves.
Add wine; stir to heat through.
Pour mixture into large heatproof glass, ceramic, or metal punch bowl.
Mix in orange juice and lemon juice.
Holding ladle over punch bowl, fill ladle with brandy; carefully ignite.
Pour into punch bowl and allow flame to burn out.
Mix in remaining brandy.
Grate some nutmeg over punch.

Blood orange champagne cocktail

2008-05-10T01:02:00.000-07:00

Ingredients:-

1/4 cup crème de cassis (black-currant liqueur)

1 1/2 cups strained fresh blood orange juice (from about 6 oranges)

1 750-ml bottle chilled brut Champagne or dry sparkling wine

8 blood orange slices (optional)

Method:-

Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses.

Add 3 tablespoons juice to each glass.

Fill each glass with Champagne, then stir gently.

Garnish cocktails with slices of blood orange, if desired.

Zest citrus fruits

2008-05-10T00:59:00.000-07:00

Ingredients:-
To zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith).
For strips, use a vegetable peeler.
For grating zest, we prefer using a rasplike Microplane zester, which results in fluffier zest, so pack to measure.

Spiced orange wine

2008-05-10T00:56:00.000-07:00

Ingredients:-

2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves2 navel oranges

Method:-

Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife.
Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.

Note: Orange wine can be chilled up to 1 week.

Andhra chilli chicken

2008-05-10T00:53:00.000-07:00

Ingredients:-

Chicken 1 medium sized
Salt to taste
Lemon juice 4 tbsps
Ginger 2 one-inch pieces
Garlic 6-8 cloves
Curry leaves 8-10
Red chillies whole 8-10
Rice 2 tbsps
Yogurt ½ cup
Oil ¼ cup
Refined flour (maida) ¼ cup
Fresh coriander leaves (chopped) ½ medium bunch

Method:-

Cut chicken into four pieces-two legs and two breasts.

Make four to five half-inch deep slits on the chicken pieces.

Apply salt and two tablespoons of lemon juice and keep aside.
Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice.

Add this paste to yogurt and whisk well to a smooth consistency.

Add salt to taste.

Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator.
Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry.

Cook for one minute, turn over the chicken pieces and cook for another minute.
Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking.

Remove and drain.
Transfer the chicken to a shallow pan and keep on medium heat.

Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid.

Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked.
Serve hot.

Tandoori chicken

2008-05-10T00:49:00.000-07:00

Ingredients:-

1 whole (800 grams) chicken
2 teaspoons Kashmiri red chilli powder
3 tablespoons lemon juice
Salt to taste
1 cup yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
½ teaspoon garam masala powder
2 tablespoons olive oil + to baste
½ teaspoon chaat masala
Onion rings and lemon wedges, to garnish

Method:-

Make incisions with a sharp knife on the chicken breast, legs and thighs.
Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
Remove the thick yogurt into a bowl.
Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
Baste chicken with a little oil and cook for another four minutes.
Remove and set aside.
Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

Keema matar

2008-05-10T00:45:00.000-07:00

Ingredients:-

Mutton mince (kheema) 750 gms
Green peas (shelled) 1 cup
Oil 4 tbsps
Onions (finely chopped) 2 medium sized
Garlic (finely chopped) 8 cloves
Ginger (grated) 1 inch piece
Green chillies (minced) 2
Coriander powder 1 tsp
Cumin powder 1 tsp
Red chilli powder ¾ tsp
Fresh coriander leaves (chopped) ½ medium bunch
Salt to taste
Garam masala powder 1 tsp
Lemon juice 1½ tbsps
Lemon juice 1½ tbsps
Water 1¼ cups

Method:-

Heat oil in a thick-bottomed pan and add chopped onion.
Fry till lightly browned.
Add garlic and stir-fry for a minute.
Add mutton mince, grated ginger, minced green chillies, coriander powder, cumin powder and red chilli powder.
Stir-fry for five minutes breaking up any lumps if formed.
Add three-fourth cup of water, bring to a boil.
Cover, lower the heat and simmer for half an hour.
Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and another half cup of water.
Mix well and simmer covered for about ten minutes till the peas are cooked well.
Adjust seasoning.
Serve hot.

CHOCOLATE ECLAIRS

2008-05-09T22:48:00.000-07:00

Ingredients:-

For the pastry:-

¾ cup refined flour (maida)
A pinch of salt
75 grams butter, diced
3 eggs, beaten

For the cream:-

1 cup whipping cream
For the chocolate icing
50 grams dark chocolate
25 grams unsalted butter

Method:-

Preheat oven to 200°C/400°F/Gas Mark 6.
Sift flour with salt.
Place butter and one cup of water in a pan and stir over low heat until the butter melts.
Add flour and stir over heat until the mixture forms a ball and leaves the sides of the pan.
Place the mixture in a bowl and cool slightly.
Beat in eggs, one at a time, until the dough is smooth and shiny.
Spoon the mixture into a piping bag with a wide nozzle.
Fold down the top of the bag to squeeze the dough to the bottom.
Line two flat baking trays with greaseproof paper.
Squeeze the mixture into medium sized sausage shapes onto the baking tray, keeping sufficient distance between each one (they will at least double in size in the oven).
Place the baking tray in the preheated oven and bake for about thirty minutes.
Take the éclairs out when they are puffed up, golden brown all over, and feel hard when you poke one with a knife.
Immediately take each éclair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the top to let out the steam.
(Otherwise, the steam sits trapped in the éclair and turns back to water, leaving you with a soggy bun.)
Leave them to cool and dry out on a wire rack.
Whip the cream in a small bowl until it is just thick enough to hold its shape.
Place it in the fridge while you make the chocolate icing.
For the icing melt chocolate.
Add butter and mix.
When the eclairs are cool, fill the inside of each éclair with whipped cream through a piping bag with a small nozzle.
Then dip each éclair into the sauce just to cover the top.
Leave the éclairs on the wire rack until the icing has set.
In the unlikely event that you are not going to eat them straight away, you can put them in the fridge for a few hours.

Black cod with mushrooms and sansho pepper

2008-05-07T02:29:00.000-07:00

Ingredients:-

For Broth:
1 cup water
6 tablespoons reduced-sodium soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon ground sansho pepper (sometimes labeled "sansyo"), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
1 shallot, sliced
3 garlic cloves, thinly sliced, divided
2 teaspoons vegetable oil
7 oz fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
5 oz fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded
For Fish6 (6-oz) pieces black cod fillet with skin
1 teaspoon vegetable oil

Garnish:
thinly sliced scallion greens

Method:-

Make broth:
Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes.
Let broth stand off heat 10 minutes.
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden.
Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.

Sauté fish:
Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
Cooks' note: Broth can be made 1 day ahead and chilled, covered (once cool).
Gently reheat before using.

Bacon and swiss chard pasta

2008-05-07T02:14:00.000-07:00

Ingredients:-

1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

Method:-

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes.
Transfer to paper towels to drain.
Drain all but 2 tablespoons bacon drippings from skillet.
Add onion and sauté over medium-high heat until softened, about 7 minutes.
Add Swiss chard and sprinkle with salt and pepper.
Add pasta cooking liquid to skillet.
Toss until chard is wilted and tender, about 4 minutes.
Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pot and toss to coat.
Transfer to large bowl.
Sprinkle with bacon and cheese.
Season to taste with salt and pepper.

Avocado and watercress salad

2008-05-07T01:53:00.000-07:00

Ingredients:-

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Method:-

Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat.
Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Cooks' notes:
•Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
•Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.

Asian chicken salad with snap peas and bok choy

2008-05-07T00:13:00.001-07:00

Ingredients:-

2 skinless boneless chicken breast halves (about 1 pound)

5 fresh cilantro sprigs plus

1/3 cup chopped cilantro

1 whole green onion plus green onions, chopped

1 8-ounce package sugar snap peas

3 baby bok choy, thinly sliced crosswise

1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

1 red jalapeño chile, thinly sliced
1/4 cup ponzu*

2 1/2 tablespoons seasoned rice vinegar

2 1/2 tablespoons vegetable oil

1 tablespoon minced peeled fresh ginger

Method:-

Fill medium skillet with salted water; bring to boil.

Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes.

Using tongs, transfer chicken to plate; cool.

Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; rinse snap peas under cold water to cool.

Discard whole green onion and cilantro sprigs.

Coarsely shred chicken.

Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.

Whisk ponzu, vinegar, oil, and ginger in small bowl.

Add dressing to salad; toss to coat.
Season to taste with salt and pepper.