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60gms ghee 2 Onion (Pyaj)s, thinly sliced 2 clove (laung)s garlic (lasan), thinly sliced 2 tblsp curry powder

1 tblsp tomato (tamatar) paste 1 1/2 kg chicken pieces

How to make dry chicken curry:

Meld ghee in a frying pan, saut onions and garlic until onions is tender. Add curry powder and tomato paste, saut 3 minutes. Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender. Add lemon juice and coconut, which will absorb any excess gravy. Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.

1 chicken 1/2 -1 tsp salt 2 tbsp lemon juice 3/4th cup ghee 4 large onions (chopped) 2 flakes garlic (crushed) 2 cups /142ml curd / plain yogurt 11/4th cups water Spices 6 cloves 1 brown cardamom 12 black peppercorns 2 pieces cinnamon stick 1/2 tsp ground ginger 1 tsp turmeric powder 1 tsp red chili powder Garnish

1 tsp garam masala powder 225gms tomatoes (peeled & halved) 1 medium onion (chopped and fried)

How to make murg do pyaaz:

Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes. Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices. Cook gently for 15 minutes, stirring continuously. Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender. Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.

Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.



500-600gms. boneless chicken (cut into1-inch cubes) 2 tbsp Soya sauce 1 egg 2 tbsp corn flour / corn starch 5-6 green chilies (finely chopped) 2 green onion tops (finely chopped), if available 1 tsp garlic paste Salt To Taste 1/2 tsp white pepper powder or to taste 1 tsp sugar A pinch of ajinomoto (optional) 2 cups chicken broth / water 1 tbsp oil Oil to fry

How to make chili chicken :

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and saut for few seconds. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce. Add fried chicken pieces to it and cook for few minutes. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes. Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.



10 flakes garlic (crushed) 2 tbsp grated ginger Salt To Taste 1 cup curd or plain yogurt 1 tbsp lemon juice 1 chicken 1 cup long grain rice

3/4th cup shelled peas 6 bay leaves 1 cup ghee 2 large onions (finely chopped) 225gms/1/2 lb tomatoes (peeled & sliced) 2 cups hot water 3 tbsp chopped coriander leaves Spices 2 tsp garam masala powder 1 tbsp turmeric powder 8 cloves 6 black peppercorns 1 brown cardamom 1 tsp red chili powder 1 tbsp roasted coriander powder 1 tsp cumin seeds 1/2 tsp saffron strands

How to make chicken murgh musallam :

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste. Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours. Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken. Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken. In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden. Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger. Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt. Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour. Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.



6 medium sized Tomatoes 2 cloves Garlic 10 gm Gelatin powder 2 Bay leaves tsp crushed Pepper Corn tsp Mixed herbs

Salt to taste 4 tblsp Port wine (optional) 2 tsp skimmed Milk Yogurt 2 tsp Lemon juice 4 sprigs fresh Mint
How to make garlic tomota soup:

Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep. Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft. Remove from the heat, cover and leave to infuse for twenty minutes. Remove the bay leaves, puree the mixture and pass through a sieve. Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture. Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well. Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze. Serve chilled in the same pot garnished with sprigs of fresh mint.



1 tblsp Lime or Lemon Juice (Nimbu) 1/2 tsp Ginger Juice (Adrak) 2 tblsp Sugar (Artificial Sweetner) Water to make squash Salt to taste
How to make ginger ale:

Mix lemon juice and ginger juice, add sugar. Stir continuously until the sugar/sweetner dissolved. Add salt to your taste.. This is ginger ale syrup. Take glass of ginger ale syrup, add water to make a glass of ginger ale. Add ice and serve cold.



2 meduim sized sliced Brinjals 1 tblsp Oil 6 - 7 Tomato (Tamatar) 2 flakes chopped Garlic (Lasun) 2 - 3 chopped Onion (Pyaj) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Thyme (Ajwain) 1 tsp Sugar 1/2 cup Cottage Cheese (Paneer)
How to make baingan bake:

Slice the brinjals. Heat oil in a nonstick pan and spread the brinjals over the pan when the oil is hot. Cover and cook on low flame till they are soft. Sprinkle little salt, cover and cook till the brinjal slices are soft. In a blender, grind tomatoes, onion and garlic. Add the chilli powder, thyme, sugar and salt to the brinjals. Cook for few more minutes. Now grease a baking dish and make layer of the brinjals, then paneer crumpled up and then the tomato sauce. Cover the top with paneer and bake in the oven for 5 - 10 minutes at 210 degrees. Serve hot.



1 cup chopped Mixed Boiled Vegetables (French beans,carrots,cauliflower,Green peas) 2 chopped Onions 4 tblsp chopped Capsicum 1 chopped Tomatoes - 1 tsp Chili Powder A pinch Garam Masala 2 tblsp chopped Coriander 4 tblsp grated Paneer 1-1/2 cup tomato gravy 4 teaspoons oil Salt to taste
How to make baked vegetable jalfrazie:

Heat the oil and fry the onions for minute.

Add the capsicum and tomatoes and fry again for 2 minutes. Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes. Spread the tomato gravy on top and sprinkle a little grated paneer over it. Bake in a hot oven at 200c for 10 minutes.



100 gms Apple (Sabe) 75 gms Guavas (Amrood) 70 gms Grapes (Angoor) 1 Sweet lime (Mosambi) / Orange 50 gms Cottage Cheese (Paneer) (made from skimmed milk) 1 small bunch Mint Leaves (Pudina Leaves) 1 tblsp Lime or Lemon Juice (Nimbu) Salt and Pepper To Taste
How to make fruit fun:

Clean and wash mint leaves. Grind the mint leaves with lemon juice, salt and pepper. Cut paneer into small cubes and dress it with mint paste. Keep aside. Peel, clean and segment the orange. Clean and wash grapes. Wash guava and apple and cut into small cubes. Mix the fruits and paneer together. Serve chilled.



8 pieces lamb chops 3/4 tsp. garlic paste 1/2 cup yoghurt

1 tsp. aniseed, red chilli powder 5 cloves 3 1/2 tbsp. oil 1 tbsp. lemon juice, ginger paste 2 tsp. gram flour a small piece of raw papaya 1/2 tsp. black cardamom 1/4 tsp. black pepper Salt to taste


Flatten the chops with a hammer. Rub ginger-garlic paste and keep aside. Dry roast the' besan' in a pan till brown. Sprinkle it on the chops. Beat the curd in a bowl and keep aside. Grate raw papaya and rub well on meat. Add yoghurt and remaining ingredients, mix well. Add little oil to it. Marinate the mutton in this marinade for one hour. Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the microwave. Cover, sprinkle with a little water and micro them for 6 minutes. Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.



1 kg mutton (boneless cubes) 6 cardamoms 1 bay-leaf 5/6 cup oil 2g saffron 3tbsp. Garlic paste 1 boiled egg 4 cinnamon 8 cloves 1/2 cup yoghurt 1/2 tsp black pepper 3tbsp. Ginger paste 3 tbsp. Green chilli paste Salt to taste


Heat oil, add cinnamon, cardamom, cloves and bay leaf.

When brown put ginger, garlic, green chilli paste. Saute for a few minutes and add yoghurt and mutton cubes. Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes. When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve. To serve garnish with quartered boiled egg and mint. A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).


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700gms / 11/2 lb white fish fillet 2 medium Onions 4 cloves garlic (paste) 1 tbsp ginger (paste) 4 tbsp tomato puree 2/3rd cup water Salt To Taste 1/2 cup ghee Spices : 1tsp white cumin seeds 1tsp turmeric powder 1tsp garam masala powder
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Cut the fish into medium-sized pieces.

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Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside. Chop one onion finely and grind the other one. Add the chopped onion to the ghee in the pan and fry until golden. Add all spices and cook stirring for 10 seconds. Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate. Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes. Serve the indian fish curry hot with rice or roti.

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rajma (kidney beans)- 200 gms cumin seeds - 1/2 tsp onions ( pyaj) (medium-sized and chopped ) - 3 nos. fresh tomato (tamatar) puree - 1 cup ginger (adrak) paste - 1 tblsp green chillies (chopped)- 3-4 nos. cumin seeds powder (jeera powder) - 1 tsp coriander powder (dhania powder) - 1/2 tsp red chilli (lal mirch) powder -1 tsp salt (namak) - to taste oil (tel) - 2 tblsp curd (dahi) - 1/4 cup green coriander leaves (dhania patta) (chopped)- 2 tblsp

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Pick, wash and soak the rajma overnight. Boil the soaked rajma till well cooked. Heat oil, add cumin seeds. When it crackles, add chopped onions. Saute it till light golden brown in colour. Add ginger paste and garlic paste and saut it. Add the tomato puree and saut it. Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt. Cook the masala for 5-6 minutes. Add the rajma, mix it well and add half a cup of water. Cook it for another 15- 20 minutes. Garnish with green coriander leaves. Restaurants In India
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1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala

3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta)
How to make shahi chicken korma:

Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.

The negative calorie food will have maximum benefits when eaten without any empty calorie foods (junk food). There are several foods such as vegetables and fruits that have negative calorie effect. Some of the negative calorie foods that can be eaten in generous quantities are: Asparagus, Beets, Carrot, Zucchini, Papaya, Strawberry, Raspberry, etc. Look at the list below.

Free List of Negative calorie Foods

Negative Calorie Vegetables

Asparagus Beet Root Broccoli Cabbage Carrot Cauliflower Celery

Chicory Hot Chili Cucumber Garden cress Garlic Green Beans

Lettuce Onion Radish Spinach Turnip Zucchini

Negative Calorie Fruits

Apple Blueberries Cantaloupe Cranberry Grapefruit

Honeydew Lemon/Lime Mango Orange Papaya Peach

Pineapple Raspberry Strawberry Tomato Tangerine Turnip Watermelon

Negative Calorie Diet

This diet is based on the fact that in order to lose weight you have to burn more calories than you consume. The diet recommends to eat the foods from the above list. The negative calorie diet (some says it zero calorie diet) is very helpful in fast weight loss. You should know the complete list of the foods requiring your body to "burn" more calories processing them through your digestive system than the actual calorie content of the food itself. This results in your body burning up the excessive stored fat! ... After being fat and depressed for so long, this has really boosted my confidence and I have lost 12 lbs in one week! Thank you, I recommend it to all my friends using all of my websites. ....UR Learn how to eat healthy and lose weight regularly by choosing the right foods. It is claimed that people have lost two pounds daily on an average.

The Verdict on Negative Calorie Foods & Diet

Although the above studies / reports do give some explanation directly or indirectly in support of the negative calorie concept, yet a scientific thorough study is needed. Till that time, it can be said that eating these so called negative calorie foods is a better alternative to fad diets. Since these foods are low in calories (100 g of celery, cabbage, cucumber or lettuce have about 14 calories each; asparagus has 20 calories, carrots 40 calories, broccoli 25 calories, etc.) and fat, one thing is certain - these are not going to increase your body fat. At least you can eat these foods to offset calories in other foods. These so-called negative calorie foods can therefore form part of a perfectly balanced diet. You may include maximum number of foods from the list of negative calorie foods in your daily diet without any adverse effect. It will definitely improve your health and you will feel energetic. Conclusion: All foods have some calories. No food is actually "negative calorie food". BUT the overall effect of certain foods in our body is that of "negative calories". Negative calorie foods are said to be good for weight loss and overall health.