tag:blogger.com,1999:blog-24635416904891635572024-03-13T09:37:19.535-07:00FOODIE BY NATURE (TRIED AND TESTED RECIPES)ALL THESE RECIPES ARE ALL TRIED AND TESTED AND YOU WILL GET TO SEE THE ONES THAT CAME OUT PERFECT!!!!!!!!!!THIS BLOG HOLDS MANY DELICIOUS CULINARY CREATIONS SO PLEASE DO JOIN IT AND SUBSCRIBE TOO.. .YOU WILL KEEP GETTING MANY MANY MORE TRIED AND TRIPLE TESTED RECIPES..foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.comBlogger230125tag:blogger.com,1999:blog-2463541690489163557.post-31191008243191263062017-01-26T07:55:00.001-08:002017-01-26T07:55:38.861-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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snow fish in a truffle butter sauce<br />ingredients<br />2 fillets snow fish washed in lemon juice<br />.truffles<br />.mushrooms thinly sliced<br />.truffle butter sauce<br />.1/4 cup stock<br />.few drops truffle oil<br />.sautead mushrooms<br />.truffles mixed in butter and kept to chill.<br />. 1tsp lemon juice</div>
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method<br />. marinate fish with lemon juice and little salt<br />.sear snow fish in olive oil. put in casserole<br />. bake till almost cooked<br />.saute mushrooms and add to fish just before it is almost done<br />. place truffles on top<br />. drizzle with truffle sauce. serve</div>
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for the sauce</div>
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.blend the stock,oil and mushrooms<br />. now heat stock and add chilled truffle butter and whisk. add lemon juice<br />. taste for salt<br />.if the sauce is too watery you can thicken with a little flour<br />. pour on fish and enjoy</div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-52698538968954987402017-01-24T08:50:00.001-08:002017-01-24T08:50:51.631-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">Balsamic chicken and mushrooms</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">Ingredients</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">2 teaspoons vegetable oil</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">3 tablespoons balsamic vinegar</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">2 teaspoons Dijon mustard</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;"><br />1 clove garlic, minced ( or more!)<br />4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness<br />2 cups small mushrooms, halved,or quartered if using larger mushrooms<br />1/3 cup chicken broth or 1/3 cup white wine<br />1/4 teaspoon dried thyme leaves, crumbled<br />Directions<br />In a nonstick skillet, heat 1 teaspoon of the oil.<br />In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.<br />Add the chicken and coat both sides with the mixture.<br />Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.<br />Transfer to a plate and keep warm.<br />In the skillet, heat the remaining teaspoon of oil.<br />Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.<br />Cook stirring until the mushrooms are deep brown, about 2 minutes longer.<br />Serve the chicken, topped with the mushrooms.</span><br />
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-29941761188273246892017-01-24T04:38:00.002-08:002017-01-24T04:38:27.922-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">peri peri prawns</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">ingredients</span><br />
<br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">.prawns-1 kg</span><br />
marinade<br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">.garlic and green chilli paste-2 tblsp</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">.blk pepper crushed-1/2 tsp</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;"><br />.lemon juice-3tblsp<br />.2 flat tsp cornflour<br />.soya sauce 1 tsp<br />.1/2 tblsp red chilli<br />.1/2 tspchilli sauce<br />.garlic cloves chopped small -1 tsp</span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;"><br />Instructions<br /><br />.marinade deveined and deshelled prawns with tails intact prawns in above<br />.leave half hour<br />.in a non stick pan, put 2 tblsp sesame oil<br />.when hot add prawns</span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">.stir fry 2 minutes till done</span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;"><br />serve with sauce(mix all together)</span><br />
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<br />white vinegar<br />soya<br />sesame seeds roasted<br />chopped green chilli</div>
foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-78148975247859214252017-01-24T04:33:00.002-08:002017-01-24T04:33:28.964-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">my low carb dinner tonight--</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon ju</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">ice, and flecking it with garlic.<br />Open plate grilled chicken shawarma<br />INGREDIENTS<br />2 lemons, juiced<br />½ cup plus 1 tablespoon olive oil<br />6 cloves garlic, peeled, smashed and minced<br />1 teaspoon kosher salt<br />2 teaspoons freshly ground black pepper<br />2 teaspoons ground cumin<br />2 teaspoons paprika<br />1/2 cup yogurt<br />½ teaspoon turmeric<br />A pinch ground cinnamon<br />Red-pepper flakes, to taste<br />2 pounds boneless, skinless chicken thighs sliced thin<br />1 large red onion, peeled and quartered<br />2 tablespoons chopped fresh parsley<br />PREPARATION<br />Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric,yogurt, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in refrigerator for at least 1 hour and up to 12 hours.<br />When ready to cook, preheat oven to 425. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.<br />Put the chicken in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes.. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.</span><br />
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-24288299856167365072017-01-24T04:29:00.002-08:002017-01-24T04:29:38.335-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">One of the tastiest,healthiest and easiest chicken recipes that i consistently make is thai chicken in basil and chilli. Its got this amazing aroma of basil leaves and as it is organic chicken from gayatri farms,its tender as ever. Just made this one for my daughter who was craving thai food. you can serve this with rice but if you prefer staying away from carbs, why not roll it in lettuce leaves and enjoy. here goes the recipe</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">ingredients</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">.250 gm minced chicken thigh</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">.5 garl</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">ic bulbs and 2 chillies green mashed with pestle and mortar<br />.2 tblsp fish sauce<br />.3 tblsp oystersauce<br />.1 tsp soy sauce<br />.1/4 tsp castor sugar(optional)<br />.3 tblsp water or stock<br />.1 cup fresh basil leaves<br />method<br />.put 2 tblsp oil in a non stick wok and fry garlic and chillies till fragrant<br />.add the chicken and stir fry till white<br />.add soy,fish and oyster sauce.<br />.stir fry 2 minutes<br />.taste for salt.<br />.add all the basil leaves. stir fry 1 minute .close gas and serve .</span><br />
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-13747734662279959072017-01-24T04:25:00.001-08:002017-01-24T04:25:37.274-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Hats off to Ritu Dalmia and her cookbook "Traveling Diva" for this lovely yet very simple recipe. Sometimes the simplest of dishes land up being awesome.Here goes the recipe!<br />-- i increased the sauce and added more chili flakes n lemon as i like it v spicy. i also avoided the flour to keep it low carb…This is the third time I'm making this. PLEASE do beat the chicken very thin as it tastes super if you do that.The original recipe calls for breast but i used boneless thigh as<span class="text_exposed_show" style="display: inline;"> i feel its far softer.<br />Chicken with lime and thyme<br />.250 g chicken breast flattened with mallet (i used thigh)<br />.2 tablespoon olive oil<br />.1 tsp garlic paste<br />.flour,enough to lightly coat the chicken fillets- i did NOT use flour as it had to be low carb<br />.a splash of white wine<br />.1 tsp dried thyme<br />.1 tablespoon lime juice<br />.1/4 tsp blk pepper crashed<br />.a pinch of chili flakes- i used lots more than a pinch<br />salt to taste<br />pepper to taste<br />Method<br />.Mix the garlic paste with olive oil and season with salt and pepper<br />.rub chicken with garlic marinade. keep 1/2 hour<br />.in a shallow non stick pan,heat remaining oil<br />.Dredge the chicken with flour,that is pat both sides of the chicken with a little flour<br />.Fry both sides on a med flame till chicken is cooked remove<br />.In the same pan,melt the butter,add wine,thyme,lime juice,peppercorns and chili flakes and cook on a high flame 2 mins<br />.season with salt and pepper sand pour it over the chicken and eat right away.<br />optional-garnish with parsley</span></div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-4689068067245546762017-01-24T04:22:00.001-08:002017-01-24T04:22:07.080-08:00Chicken paprika<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">This is a lovely recipe i made yesterday and the sauce was super delicious.Since i was cooking for just myself,i halved the quantities and added some chili flakes too as i like spicy food.</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; padding: 0px 1px;">Chicken</span><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;"> Paprika</span><br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;" /><span style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;">ingredients</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;"><br />.2 tablespoon butter<br />.1/4 cup olive olive<br />.1 cup chopped onion<br />.3 pounds <span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; padding: 0px 1px;">chicken</span> thigh flattened with mallet<br />1 tablespoon hungarian paprika<br />salt and pepper to taste<br />1/4 cup <span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; padding: 0px 1px;">chicken</span> stock<br />.1/4 cup white wine<br />.1 large egg yolk<br />.1/2 cup sour cream<br />parsley to garnish<br />Method<br />.Heat butter and 2 tablespoon olive oil in a skillet over medium high till foam subsides<br />.Add onion and sauté stirring for 3 minutes.<br />.Add <span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; padding: 0px 1px;">chicken</span> fillets and sauté for 3 mins on each side.<br />.Stir in paprika ,salt,pepper and remaining 2 tablespoons of olive oil.cook stirring 2 mins<br />.Meanwhile bring the stock and wine to a boil in a saucepan.<br />.Whisk together the egg yolk and sour cream in a bowl.<br />.Slowly add the wine -stock mix into egg mix,whisking till the sauce is smooth.<br />Pour sauce over the <span class="highlightNode" style="background-color: rgba(88, 144, 255, 0.14902); border-bottom-color: rgba(88, 144, 255, 0.298039); border-bottom-style: solid; border-bottom-width: 1px; padding: 0px 1px;">chicken</span> in the skillet<br />.Cover and simmer 8-10 mins<br />.Garnish with parsley and serve</span></div>
foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-70000362837413795902013-05-12T09:08:00.003-07:002013-05-12T09:08:52.461-07:00pesto chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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this is a very light dish and full of the magical flavor of basil..we made the pesto with the leaves from our own basil plant...here goes the recipe<br />
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PERFECT PESTO SAUCE RECIPE</div>
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INGREDIENTS</div>
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1/2 CUP OLIVE OIL</div>
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1/2 TSP GARLIC PASTE</div>
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2.5 CUPS FRESH BASIL LEAVES</div>
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2 TABLESPOONS PARMESAN CHEESE</div>
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1 BIG TABLESPOON PINE NUTS</div>
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1 BIG TABLESPOON BUTTER</div>
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SALT AND PEPPER</div>
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METHOD</div>
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1)BLEND ALL INGREDIENTS TOGETHER</div>
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2)START WITH PINE NUTS AND GARLIC</div>
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3)THEN ADD BASIL AND OLIVE OIL</div>
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4) BLEND.ADD PEPPER AND SALT. LASTLY ADD BUTTER AND PARMESAN AND GIVE A FINAL BLEND ....ENJOY</div>
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pesto chicken recipe</div>
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.4 fillets chicken breast or thigh beaten flat with a mallet and marinated in lemon juice and salt</div>
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.pesto sauce</div>
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.tomatoes sliced round</div>
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.mozarella cheese</div>
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Method</div>
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.marinate chicken with pesto sauce</div>
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.turn onto baking dish and bake till cooked</div>
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.add tomato rounds and grated mozarella and bake 10 more mins till cheese melts</div>
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.serve</div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com3tag:blogger.com,1999:blog-2463541690489163557.post-72282186252971499492013-05-03T23:55:00.001-07:002013-05-03T23:55:58.283-07:00Chicken and pasta bake in spicy tomato sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Chicken and pasta bake<br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Tonights meal for the kiddies......pasta and chicken bake...simple as ever and gobbled up!!<br />Pasta and chicken bake<br />ingredients<br />.2 fillets chicken marinated in lemon juice,ginger juice,salt and ginger garlic paste.<br />.1/2 cup penne boiled till al dente<br /><span class="text_exposed_show" style="display: inline;">.1cup spicy tomato sauce(recipe follows)<br />.2 tablespoon grated mozarella and cheddar<br />.parsley for garnish<br />method<br />.slice chicken and cook in 3 tablespoons butter.keep aside<br />.warm tomato sauce 1 cup till boiling.add chicken and pasta<br />.transfer to bkg dish<br />.top with cheese<br />.bake till cheese melts<br />.garnish with parsley<br />.gobble<br />Perfect italian tomato sauce<br />1)red tomatoes 1 kg<br />2)onion chopped 100 gm<br />3)garlic chopped 50 gm<br />4)1 Tin of pomodori pelato italian tomatoes<br />5)11 tsp chilli flakes<br />6)Oregano 2 gm<br />7)Oil olive 60 ml<br />8)Salt and pepper<br />METHOD<br /><br />1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE<br />2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.<br />3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE<br />4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER AND OREGANO.ADD CHILLI<br />5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE.COOL,BLEND AND REFRIGERATE.</span></span></div>
foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-50711691724453497102013-04-22T19:23:00.000-07:002013-04-22T19:23:05.282-07:00Indian chicken seekh kabab<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Hi...trying to eat light for lunch so tried out a simple and delicious chicken seekh recipe.Turned out fab!!!keep ion mind this dish is quite spicy.....here goes the recipe<br />low fat chicken seekh<br />ingredients<br />1/2 kg chicken keema/mince<br />1.5 onions chopped<br /><span class="text_exposed_show" style="display: inline;">garlic chopped 1 Tablespoon<br />green chillies chopped 6<br />ginger garlic paste 1hpd tsp<br />1 egg<br />shaan seekh kabab masala-2.5 tablespoon<br />salt<br />little red chilli powder<br />little pepper powder<br />1tsp oil<br />Method<br />.preheat oven to 180 deg c<br />.mix the whisked egg with red chilli pwdr,salt and pepper powder<br />mix into mince and keep 10 minutes<br />add the onion garlic ginger garlic paste to mince..you can add coriander chopped if you like. add the oil as well<br />.add the shaan seekh masala and mix well with hands<br />.keep in fridge for atleast 1.5 hours<br />. now wet your hands and form a ball with mince. use wooden skewere and press out a kabab.<br />.now take a baking dish and line with oil or butter or ghee<br />,place kabab on it and bake 10 mins<br />.turn side ,brush with a little oil till charred and cooked<br />.serve with lemons and green chillies enjoy</span></span></div>
foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com2tag:blogger.com,1999:blog-2463541690489163557.post-26922877592745133372013-04-22T18:27:00.001-07:002013-05-10T01:38:29.547-07:00chicken tetrazine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">This dish is a full on meal......great for kids as its tasty and rich to the core...the combination of chicken,spagetti and mushrooms is absolutely fantastic.........I made this yesterday for dinner and the children just LOVED it!!!!!!Here goes the recipe!! for this and many more tried and tested recipes follow http://addictedfoodie.blogspot.in/ or join the facebook group foodie by nature<br />Chicken Tetrazine<br /><br />ingredients<br /><br /><span class="text_exposed_show" style="display: inline;">.225gm onions<br />.60gm butter<br />.225 gm spagetti/penne boiled with salt till al dente<br />.225 gm mushrooms washed well and sliced<br />.500 gm sliced cooked chicken<br />.600ml cheese sauce<br />.115gm cheddar cheese<br />1/4 tsp chilli pwdr<br /><br />Method<br /><br />.preheat oven 180- deg c<br />.Make cheese sauce by combining milk with a litle flour ,cream,salt and grated cheddar cheese in a pan. stir till slightly thick. taste for salt<br />.Cook chicken sliced in a little butter in pan till ready<br />.boil spagetti or penne with salt till al dente<br />.saute onions in melted butter.<br />.add mushrooms and cook till water dries<br />.add cheese sauce,spaghetti,chicken.<br />add chilli and toss well. taste for salt<br />.place in a ovenproof dish.<br />sprinkle cheese and bake 15 minutes</span></span><br />
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-87874476624997281242013-03-20T19:59:00.002-07:002013-03-20T19:59:36.541-07:00Chicken fillets in morel sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Hi!!i finally got hold of 5 beautiful dried morels and made this delicious chicken for dinner......the sauce is magical and the flavor of the morels ,mind blowing..i usually avoid cornflour to thicken so avoided it in my chicken but used a little to thicken the sauce for the kids..........here goes the recipe with step by step pics!!!<br />Chicken breasts pan fried in morel sauce<br />ingredients for chicken<br />.4 chicken breasts beaten thin with mallet<br />marinade<br /><span class="text_exposed_show" style="display: inline;">.salt and pepper<br />.lemon juice<br />.ginger juice<br />.opt -dredge with flour before pan frying<br />method for chicken<br />.allow chicken to marinate 1 hour<br />.take some butter and let it foam.<br />.pan fry on low heat and flip till chicken is cooked</span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;"><br /></span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;">.serve with morel sauce<br />Morel sauce<br />ingredients<br />4-5 dry morels soaked in boiling water 25 cups<br />.shallots chopped 3tablespoon<br />.reg button mushrooms sliced 1 cup<br />.chicken stock 1.5 cup<br />.salt and pepper<br />.1/2 cup white wine<br />.cornflour to thicken<br /><br />2.) Soak the dried mushrooms in boiling water for about 10 minutes to make them workable, then cut the larger ones in half, and rinse them to make sure there's no dirt in the stems. Put the shrooms in a small saucepan and cover with boiled water and about 1 teaspoon butter. Sprinkle with salt and pepper, keep squeezing to get all the flavor into the stock .pass throgh a cheesecloth to drain any dirt.<br /><br />2.) In the pan add butter and shallots.add morels and regular mushrooms and cook.Add mushroom water, cook and add wine and bouillon. let this cook for a while till it reduces<br /><br />3.) Whisk the heavy cream into the mushroom/wine/broth mixture.cook on low flame till it coats the back of a spoon<br /><br />4.) In a small cup, stir the cornstarch with a couple tablespoons of water. Pour that in to the mushroom cream broth. Let it boil and thicken for a while.taste for salt<br /></span></span><br />
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-45474207237025137422013-03-20T03:29:00.001-07:002013-03-20T03:29:35.022-07:00Prawns in indian spices(sukha jhinga)<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Hi!!! i have a super prawn recipe for you all. Tried and tested and delicious to the core this prawn dish can be served as a snack when you have guests over as its nice and dry....or you can hog it all by yourself.. its a low carb dish so eat it guilt free n enjoy it!!! here goes the recipe...do check out the pics step by step<br />Sukha Jhinga<br />ingredients<br />.250 gm prawns deveined with tails intact(med)(about 9-10)<br />.1/4 cup oil<br /><span class="text_exposed_show" style="display: inline;">Marnade<br />.2 tsp garlic paste<br />.2 tsp cumin powder<br />.2 tsp red chilli pwdr<br />.4 green chillies chopped<br />.3 tablespoon coriander leaves chopped<br />.juice of 1 full lime.<br />3/4 tsp salt<br />Seasoning<br />.2 tablespoon oil<br />.1/4 tsp cumin seeds<br />.10 curry leaves<br />Method<br />.wash prawns,pat dry</span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;">.combine marinade ingredients and rub in to the prawn. leave to marinade atleast 1-2 hour in the refrigerator.this will ensure a good marination<br />.</span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;"><br /></span></span>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com3tag:blogger.com,1999:blog-2463541690489163557.post-73645721302646848892013-02-19T21:43:00.001-08:002013-04-03T04:30:32.010-07:00Sticky toffee date cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Sticky toffee cake(yields 2 cakes)<br />
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Ingredients<br />
1 pound dates, pitted and chopped<br />
2 teaspoons baking soda<br />
8 ounces butter, softened<br />
3/4 cup granulated sugar<br />
4 eggs<br />
1 teaspoon vanilla extract<br />
2 1/2 cups all purpose flour<br />
1 teaspoon salt<br />
3 1/4 tablespoons baking powder<br />
Ingredients<br />
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<b><span lang="EN-GB" style="color: #333333; font-family: Verdana; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the sauce<o:p></o:p></span></b></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="color: #333333; line-height: 18.0pt; margin-bottom: 3.6pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;"><span lang="EN-GB" style="font-family: Verdana; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100ml/3½fl oz <a href="http://www.bbc.co.uk/food/double_cream"><span style="color: #386737;">double
cream</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 18.0pt; margin-bottom: 3.6pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;"><span lang="EN-GB" style="font-family: Verdana; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">40g/1½oz <a href="http://www.bbc.co.uk/food/butter"><span style="color: #386737;">butter</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 18.0pt; margin-bottom: 3.6pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;"><span lang="EN-GB" style="font-family: Verdana; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">40g/1½oz dark <a href="http://www.bbc.co.uk/food/brown_sugar"><span style="color: #386737;">brown
sugar</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 18.0pt; margin-bottom: 3.6pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;"><span lang="EN-GB" style="font-family: Verdana; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2 tbsp <a href="http://www.bbc.co.uk/food/black_treacle"><span style="color: #386737;">black
treacle</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="color: #333333; line-height: 18.0pt; margin-bottom: 5.75pt; mso-list: l0 level1 lfo2; tab-stops: list 36.0pt;"><span lang="EN-GB" style="font-family: Verdana; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1 tbsp <a href="http://www.bbc.co.uk/food/golden_syrup"><span style="color: #386737;">golden
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Preheat the oven to 350 degrees F. Butter and flour two round ring pans<br />
Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).<br />
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Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.<br />
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Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).<br />
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Pour the batter evenly into the two pans Bake for about 30 to 40 minutes for cake pans . Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.<br />
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Meanwhile, to make the sauce, combine all ingredients in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.<br />
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When the cakes are done, poke little holes all over with chopsticks, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).<br />
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Serve with vanilla ice cream or whipped cream<br />
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Read more at: http://www.foodnetwork.com/recipes/sticky-toffee-date-cake-recipe/index.html?oc=linkback</div>
foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-56879366101158144982013-02-18T09:18:00.003-08:002013-02-18T09:18:59.236-08:00low fat celery soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Low fat celery soup</div>
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today some fresh celery was sent to me from the farm and i made a very low fat celery soup.....Low In Calories<br />Not all versions of celery soup are low in calories. Opt for one made with broth rather than one made with creamor butter. This will dramatically reduce the number of calories you take in when you eat celery soup. One large stalk of celery has only 10 calories, making it a good addition to soup when you are trying to lose weight. Combine celery with other vegetables to create a filling bowl of soup that is low in calories, but high in nutrients<br />i made a very simple low fat celery soup but it was delicious!!here goes the recipe..<br />teaspoons butter<br />2 cups diced celery<br /><span class="text_exposed_show" style="display: inline;">1onion chopped<br />1 tsp garlic chopped<br />1 .5 tsp ginger chopped<br />4 cups chicken stock with cubes or chicken powder<br />salt<br />1/2 cup milk<br />freshly ground black pepper<br /><br />Directions:<br /><br />1<br />In a large saucepan,heat butter til bubbly,add garlic,ginger onion and stir fry 2 minutes add chopped celery. cook for 5 minutes. add stock<br />2<br />Reduce heat and cover,and let simmer for 10 minutes till celery is tender.<br />3<br />add salt and pepper. add milk. taste for salt<br />4<br />Remove from heat and let cool slightly.<br />5<br />Puree the mixture then return to pan,rewarm stirring til well combined.</span></div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-48026607417147644722013-02-18T09:16:00.001-08:002013-02-18T09:16:55.086-08:00steamed fish with black bean sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Hi!! i had some beautiful chilean sea bass kept and decided to make a nice dietry and tasty fish for dinner. This recipe is adapted from nobu s book and its just perfect for this fish. The flavors are very delicate making you enjoy the quality of this fantastic fish. The black bean sauce i used was by lee kum kee.....and according to me its the best black bean sauce in the market. here goes the recipe!!<br />Steamed fish with black bean sauce<br />ingredients:<br />4 thick fish fillets (about 1.25" thick)<br />sea salt<br /><span class="text_exposed_show" style="display: inline;">freshly ground black pepper<br />4 tablespoons Chinese salted black bean paste, mixed with a little sake<br />8 tablespoons sake (Japanese rice alcohol)<br />thumb-sized piece of fresh ginger, peeled<br />1 bunch fresh chives, cut into 1 1/2-inch lengths<br />6 tablespoons olive oil<br />2 teaspoons sesame oil<br />directions:<br />1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.<br /><br />2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.<br /><br />3. When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.<br /><br />4. In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.<br /><br />5. Transfer the fish to the plates containing the reserved steaming liquid and serve.</span></span></div>
foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-26512789128050697732013-01-24T20:59:00.001-08:002013-01-28T22:45:41.378-08:00teekha murgh<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="userContent">TEEKHA MURGH(very nice and full of flavor) tried and tested from ndtv cooks http://cooks.ndtv.com/recipe/show/teekha-murg-176536<br /><br />INGREDIENTS<br />75 ml mustard oil<br /><br />1 tsp onion seeds (kalonjee)<br /><br />1 tsp fennel seeds (saunf)<br /><br />2 tbsp garlic, chopped<br /><br />200g onion, chopped<br /><br />150g tomatoes, chopped<br /><br />1 tsp ginger, chopped<br /><br />2-3 green chillies<br /><br />2 tbsp curry leaves<br /><br />1 kg chicken leg cubes, boneless<br /><br />1 tbsp tomato paste<br /><br />1 tbsp red chilli powder<br /><br />1 ts black pepper, crushed<br /><br />1 tsp cumin powder, roasted<br /><br />Salt to taste<br /><br />1 pinch black salt<br /><br />20g fresh coriander<br /><br />10g mint<br /><br />METHOD:<br />Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.<br /><br />Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.<br /><br />Meanwhile, fry curry leaves and crush them.<br /><br />Add the boneless chicken cubes, tomato paste and stir for a while.<br /><br />Add the other dry spices and mix well.<br /><br />Cook on a low flame, with a lid on top for about 10 minutes.<br /><br />Add the crushed curry leaves and mix well.<br /><br />Serve the dish garnished with fresh coriander and mint.</span><br />
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<span class="userContent">http://cooks.ndtv.com/recipe/show/teekha-murg-176536 </span><br />
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-54618445080607775092013-01-22T21:33:00.001-08:002013-04-03T03:40:19.143-07:00Chicken Kerala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="userContent">My lunch today....simple and delicious chicken kerala..........full of flavor and spices...just the way i like it!!!! here goes the recipe again as well as the pic......i doubled the marinade and made about 1/2 kg..although the green chillies and red chilli stayed the same</span><br />
<span class="userContent">Kerala chicken roast</span><br />
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<span class="userContent">Ingredients :</span><br />
<span class="userContent">Chicken : 1 kg</span><br />
<span class="userContent"><span class="text_exposed_show" style="display: inline;">For marination :<br />Turmeric powder: 1/4 tsp<br />Chilly powder: 1/4 tsp<br />Coriander powder: 1/4 tsp<br />Vinegar/Lemon juice: 1 tsp<br />Ginger - 1 inch piece<br />Garlic cloves : 5 no.<br />Green chillies - 3 to 5 no.<br />Salt: to taste<br /><br />For roasting :<br />Onion: 3 medium<br />Tomato - 1 large,(blanch it, remove skin & make puree)<br />Green chilly: 2, slit<br />Curry leaves - 3 springs<br />Garam masala powder- 1/4 tsp<br />Pepper powder: 1/4 tsp<br />Juice of 1 lemon<br />Oil<br /><br />Method :<br />Clean and cut the chicken into medium sized pieces. Make a paste of all the ingredients under marination. Marinate the chicken pieces with this paste and keep aside for an hour.<br />Cut onions into very thin slices & fry in hot oil. Drain them & keep aside. Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned , but is cooked inside.<br />Drain them and keep aside.<br />Heat 2 tbsp of oil in another pan (You can use the same oil in which we fried the chicken pieces. This will enhance the flavour). Add slit green chillies and curry leaves. Saute for 1 minute.<br />Add the tomato paste to this and saute for 1 minute. Now add the prepared chicken & roast until it is dry. Make sure that all the chicken pieces are well coated with the tomato paste. Sprinkle garam masala & pepper powder & mix well. Add lemon juice and mix well. Check for salt. Add a little if needed.<br />Now add the fried onions and mix well. Tasty Kerala Chicken roast is ready.<br />The taste makers in this dish are the fried onions and lemon juice. So, be generous when adding them.</span></span></div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-16221642426603710602013-01-08T20:47:00.001-08:002013-04-03T03:40:49.778-07:00Satay Gai(chicken skewers with peanut sauce)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="userContent">Satay gai (chicken satay with peanut sauce)</span><br />
<span class="userContent">this is a really nice recipe if you are in the mood of quick satays.......the marinade gets the satays to taste vv soft.........10 gm v thinly sliced galangal</span><br />
<span class="userContent">.15 gm soft palm sugar ...these are simple pan fried satays so you dont really require a bbq grill............here goes the recipe.........</span><br />
<span class="userContent">ingredients</span><br />
<span class="userContent">.2 HPD tablespoon coconut milk</span><br />
<span class="userContent"><span class="text_exposed_show" style="display: inline;">.2 pods garlic<br />.1 tablespoon chopped coriander root.<br />.4 thinly sliced long chicken breast or thigh........pls slice these thin<br />.1 small piece lemon grass thinly sliced<br />.1 small shallot chopped<br />.15 gm soft palm sugar<br />.1 dessert spoon curry powder.10 fish sauce<br />.pinch salt and pepper<br />.1/2 tsp oyster sauce.<br />1/2 T soy sauce<br />.1 dessert spoon sesame oil<br />method<br />..in a mortar pound coriander root,pinch salt and pepper and garlic and pound<br />.in a bowl put palm sugar,fish sauce,curry pwdr,sesame oil,oyster sauce soy,coconut milk,mix well and add chicken and marinate 1/2 hour.<br />chop the shallot and lemon grass and galangal vv fine and add to marinade.<br />.in a non stick pan put v little oil. skewer chicken strips and add to pan. brown both sides and serve with peanut sauce<br />Peanut sauce recipe<br />INGREDIENTS<br />1)3 large tablespoons roasted peanuts smashed in the mortar with pestle<br />2) 1 cup coconut milk<br />3)3/4 tablespoon palm sugar(available in asian supermarkets)<br />4)1 tablespoon red curry paste<br />5)Salt to taste<br />Method<br />1)Heat coconut milk till it bubbles<br />2)Add smashed peanuts and let it boil<br />3)Add palm sugar<br />4)Add curry paste and mix<br />5)Season with salt. taste<br />6)Sauce will thicken as it cools</span></span><br />
<span class="userContent"><span class="text_exposed_show" style="display: inline;">7)serve with chicken satays</span></span></div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com2tag:blogger.com,1999:blog-2463541690489163557.post-69914953259511159502013-01-08T20:44:00.002-08:002013-04-03T03:39:46.708-07:00Hot Rock Garlic Prawns<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Hot Rock Garlic Prawns............a very very simple and tasty italian prawn recipe...GARLICY N LEMONY...........enjoy!!<br />ingredients<br />.8 white prawns deshelled n deveined<br />7 pods garlic chopped<br />2 T melted butter<br /><span class="text_exposed_show" style="display: inline;">2.5 T white wine<br />.1 big lemon juice<br />,extra virgin olive oil<br />.salt and blk pepper<br />..5 stems corainder chopped vv fine<br />method<br />.chop garlic<br />.Heat a non stick pan<br />.Add the melted butter and olive oil<br />.add garlic and saute<br />.when brown,add prawns.add salt and pepper<br />..cook. add white wine and cook.add coriander.<br />.finally add lemon juice and serve with bread</span></span></div>
foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-7935530821281589712012-12-19T22:08:00.000-08:002013-04-03T03:46:34.069-07:00Bengali mustard fish<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Bengali mustard fish<br />this is a very light and low fat fish dish......its quite pungent and you must love mustard , but you can tone it down with yogurt<br />ingredients<br />sea bass fillets 2 washed in lemon juice and marinated with sarson tel,salt and haldi<br />.1 Tablespoon yellow mustard seeds<br /><span class="text_exposed_show" style="display: inline;">.1 tablespoon black mustard seeds<br />.1 green chilli<br />.1/4 CUP DAHI<br />. 1 tsp ginger garlic paste<br />.1 teaspoon cumin powder<br />.1/4 teaspoon coriander powder<br />.salt<br />.3/4th tablespoon lemon juice<br />Method</span></span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;">,Make a paste of mustard seeds,chilli,ginger garlic paste,yoghurt,salt,coriander powder and lemon juiceTaste for salt and add more lemon juice if required<br />.Poke a few holes in the fish with a fork and marinate one hour<br />. wrap fish in foil which is dabbed with mustard oil or use a banana leaf and fold to make a parcel<br />. Steam till cooked<br />.serve parcels with lemon wedges<br />. enjoy</span></span><br />
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-63456678619777033662012-11-28T23:13:00.001-08:002013-04-03T03:35:47.621-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Simple Tuna Quesidillas<br />Quesadillas are v simple to prepare and taste great with a variety of interesting fillings.i made these yesterday with tuna that i had left over from a pizza feast!!!<br />ingredients<br />.2 soft flour tortillas(available at modern bazaar by golden crust)<br />.60 g canned tuna in water drained</span><br />
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.40 g cheddar cheese grated (kraft is super)<br />
.2 spring onion peeled and sliced thin<br />
.few green chillies thinly sliced<br />
.a little olive oil<br />
equipment<br />
.spoon<br />
.chopping board<br />
.frying pan<br />
.spatula<br />
.2 dinner plates<br />
.small sharp knife<br />
.fork<br />
.grater<br />
.2 mixing bowls<br />
METHOD<br />
.Lay out on of the tortillas on a board or clean and dry surface<br />
.leave 2 cm border around edge and spoon the tuna on top<br />
.sprinkle cheddar cheese over the tuna and add the spring onions and green chilli<br />
.place second tortilla on top and press down firmly.<br />
.Brush olive oil on a large frying pan.cook quesadilla over med heat.press down with spatula to make sure cheese melts<br />
.Now you need to turn the tortilla over. Carefully slide it onto a larger plate.Put another plate on top and gently turn the plates over.<br />
.Carefully put the quesadilla back in pan and cook the other side 2 mins.Remove cooked quesadilla from pan and cut into wedges.A pizza cutter works great!!!<br />
.Serve with sour cream,salsa and guacamole...........or just sour cream<br />
.enjoy and eat with passion</div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com1tag:blogger.com,1999:blog-2463541690489163557.post-1180102881924326272012-08-11T23:50:00.001-07:002013-04-03T03:55:28.578-07:00Fish fillets crusted with parsley and served with warm parsley sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">hi..i made this delicious and very light fish for dinner last week..ive been tied up so wasnt able to post the recipe but better late than never...here it is!!!!!! i used basa but for all the people who have basa fish </span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">issues.......feel free to use any other fillet(white).....</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">..<br />Walnut Crusted Fish<br /><br />Serves 4</span><br />
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Ingredients:<br />
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4 fillets of fish (what works best is basa, halibut, sea bass or black cod)<br />
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3/4 cup walnuts chopped<br />
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3/4 cup breadcrumbs*(i avoided this but im sure it would be tastier)</div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">2 tbsp olive oil</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">3 tablespoon parsly leaves chopped</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 1/2 tbsp whole grain dijon mustard</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1/4 cup grated parmesan</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">*Just as a side note here, how I make breadcrumbs is super easy and it avoids all the additives you find in the ones on the shelves in the grocery store. I set my oven at 200 and place 2 slices of whatever bread I have going into the food processor and chop it until it is as finely chopped as it’s going to get. Then I lay it out on a cookie sheet and bake for about 45 minutes. Then put the breadcrumbs back in the food processor and chop until they are a fine consistency.</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">method</span></div>
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1)Preheat your oven to 180 deg c. Add the breadcrumbs and the walnuts to a food processor and chop until the walnuts are finely chopped. Transfer to a bowl and mix in the olive oil, dijon and parmesan.<br />
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2)Make sure your fish is sliced into 4 pieces.<br />
3)take the fillets n lighty sear in butter both sides.<br />
4)Grease a baking dish and place the four pieces in it With your hands press the crust onto the top of </div>
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each fish piece. Be generous and press the crust firmly.<br />
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5)Bake for approximately 15 minutes until a fork inserted in comes out very easily and crust us slightly golden.<br />
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i served the fish with a lovely parsley basil sauce</div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">recipe-</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">ingredients</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 tablespoon butter</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">2 tablesppoons walnuts</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1/2 cup cream plus 3 tablespoon milk</span></div>
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2-3 heaped tablespoons chopped fresh parsley<br />
salt and freshly ground black pepper<br />
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.warm cream,add butter milk and cream...warm.<br />
add parsley.season with salt and pep.<br />
blend well.... drizzle few drops lemon juice and serve with fish</div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com0tag:blogger.com,1999:blog-2463541690489163557.post-8202327409981239852012-08-07T21:39:00.002-07:002013-04-03T05:33:36.410-07:00Chicken balls with teriyaki marinade<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi...this is a super lovely and soft as butter snack to serve.......absolutely healthy and high protein...... the yakitori sauce may take time but once made,it keeps for months....you could even make the mince and freeze it and if you have last minute guests.......this is the snack to make...learnt this from a lovely japanese restaurant............<br />
enoki chicken balls with yakitori sauce<br />
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Enoki restaurant chicken balls in skewers<br />
ingredients<br />
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.wooden skewers soaked in water<br />
.One onion<br />
.1 kg chicken mince(legs and thighs)<br />
.100 grams carrots chopped very fine<br />
.20 grams mushrooms chopped very fine<br />
. 5 grams lemon rind<br />
. one egg white<br />
. 100 ml soya sauce<br />
. 50 ml mirin<br />
. 50 ml sake<br />
. 5 grams black sesame seeds<br />
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Method<br />
.Add mushrooms and carrots to mince<br />
.Grate rind . chop and add to mince<br />
.Mix in egg white .Mix with hands.Add soya,mirin,sake and sesame seeds<br />
Press with hands and create a ball.keep<br />
.Steam eight minutes and skewer on to wodden bamboo sticks<br />
.Grill lightly on a non stick grill pan or regular grill with 1/2 tsp oil. Dip in yakitori sauce and serve<br />
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Yakitori sauce<br />
<br />
.Ingredients<br />
.soya sauce-900 ml<br />
.mirin-900 ml<br />
.cooking sake-450 ml<br />
.grain sugar-350 gms<br />
.ginger peeled- 75 gms<br />
.chicken bones-500 gm<br />
.green apple-1<br />
celery-50 gm<br />
.carrots-100gm<br />
.cornflour-20 gm<br />
method<br />
.take a thick bottomed pan and boil the mirin.when boiling flame it till all alcohol burns off<br />
.mix soya,sugar,sake and add to reduced mirin<br />
.cut the ginger,carrots,apple,celery into 1 inch cubes and throw in sauce<br />
.blanch the chicken bones in boiling water and add to sauce<br />
.cook 1 hour and thicken with cornflour</div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com3tag:blogger.com,1999:blog-2463541690489163557.post-74232038106068728742012-07-21T05:54:00.002-07:002013-04-03T03:54:02.130-07:00Ohhh so simple spinach soup<div dir="ltr" style="text-align: left;" trbidi="on">
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My kids tend to avoid greens so whenever we have buttered spinach or blanched beans with olive oil n sesame as side dishes,they tend to fuss a lot.But not anymore as we now blend and soup up all these veggies and with a little drizzle of lemon juice,they polish up the soup. A high speed blender is a magical investment..you can whip up delicious pates,dips and soups at the touch of a button......the veggies can go in raw with skins on and the blender just pulverizes them to such a smooth consistency that you d never know that you were eating healthy peels and seeds.........<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">.today we made a delicious spinach soup with the blender(vitamix) and it was polished up.......here is the recipe..its too simple!!!!!!</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">spinach soup in </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;">the blender</span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><span class="text_exposed_show" style="display: inline;">2 cups spinach washed well<br />3 pods garlic sliced<br />1/2 onion sliced<br />1 glass chicken stock<br />little salt and pepper<br />1/2 lemon squeezed<br />a dollop of cream<br />method<br />.lightly saute the onion and garlic in butter and olive oil<br />.add the spinach and saute 30 seconds<br />.add this to the blender with 1 glass chicken stock ,cream ,little salt and pepper and BLEND on high for 1 minute till you achieve a nice smooth creamy warm soup.taste for salt.<br />.serve in a bowl with a drizzle of lemon juice and a dollop of cream</span></span></div>
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foodie by naturehttp://www.blogger.com/profile/17913673094817027615noreply@blogger.com1