THAI AUTHENTIC YELLOW CHICKEN CURRY

HI ALL..I HAD A DELICIOUS THAI DINNER AT HOME LAST NIGHT..THE MENU WAS..PAPPAYA SALAD(FROM THIS BLOG), LAAB GAI(THANK YOU ZEHRA(FROMRECIPES FOR FOODIES)........STEAMED FISH CHILLI SAUCE(FROM RECIPES FOR FOODIES) ..MUSHROOM AND ASPARAGUS AND YELLOW CHICKEN CURRY FROM THE ASIA SEVEN DEMONSTRATION I ATTENDED......THE FOOD WAS EXCELLENT AND THE YELLOW CURRY WAS GOBBLED BY ALL WHO SAID IT TASTED VERY AUTHENTIC AND VERY THAI........THANK YOU SO MUCH...HERE IS THE PRIZED RECIPE FOR:

THAI CHICKEN YELLOW CURRY........SERVES 6 PEOPLE

.PEANUT OIL:2 TABLESPOON
GARLIC CHOPPED:20 GM
NAMJAI CURRY PASTE(YELLOW):150 GM
CHICKEN LEG BONELESS: 500 GM SLICED
COCONUT MILK:1000 ML
ONIONS DICED:1/2
FRESH GREEN AUBERGINE DICED:40 GM
BAMBOO SHOOT SLICED:
CHICKEN STOCK:500 ML
PEA AUBERGINE:20
FRESH RED CHILLY CHOPPED:2
FISH SAUCE:6 TABLESPOON
SALT 1 TSP
SUGAR GRAIN:3 TABLESPOON
THAI GINGER 30 GM
KAFFIR LIME LEAF TORN:6
;LEMON GRASS:30 GM
LEMON JUICE :4 TABLESPOON
.THAI BASIL LEAF:24
PROCEDURE
.HEAT OIL IN WOK.ADD GARLIC.SAUTE TILL FRAGRANT.ADD CURRY PASTE AND SAUTE 2 MINUTES.
.ADD CHICKEN.SAUTE TILL 25 PERCENT COOKED.ADD COCONUT MILK(THIN)MIX WELL.
.BRING TO BOIL.REDUCE HEAT AND ADD ONION,AUBERGINES,BAMBOO SHOOT AND STOCK.
.SEASON WITH FISH SAUCE,SALT,SUGAR,LEMON JUICE.ADD RED CHILLY,THAI GINGER,LIME LEAF TORN,LEMON GRASS.
.ADJUST THE SEASONING AND FINISH WITH BASIL LEAVES

TANDOORI PRAWNS(PRAWNS GRILLED TO PERFECTION(INDIAN STYLE)

Tandoori Jheenga(Tandoori Prawns)
This one is from my Father in laws books (by dildeep kalra)

Serves : 4 Portions
By Mr Jiggs Kalra

12 no : prawn jumbo, fresh
250 gram : butter for basting
The First Marination
100 millilitre : lemon juice, fresh 15 gram garlic paste
15 gram : ginger paste
1� gram : peppercorn powder white
To taste : salt

The Second Marination
130 gram : yoghurt cheese
90 millilitre : cream, fresh
60 gram : cheese cheddar
10 gram : ginger paste strained
10 gram : garlic paste strained
2 � gram : ajwain
3 gram : peppercorn powder white
1/8 teaspoon : cardamon green powder
1/8 teaspoon : cinnamon powder
1/8 teaspoon : nutmeg
1/8 teaspoon : mace powder
To taste : salt



The Prawn
Shell, retain tails, de-vein, wash and pat dry.
The First Marination
Mix all ingredients in a bowl, rub prawns with this marinade and reserve for 15 minutes. Squeeze prawns gently between palms to remove excess moisture. Keep chilled.
The Second Marination
Grate cheese. Put yoghurt cheese in bowl, add remaining ingredients and whisk. Rub prawns with this marinade and refrigerate for an hour.
Cooking
Skewer the prawns, keeping a tray underneath to collect the drippings, or arrange in a greased roasting tray. Roast in a moderately hot tandoor for 5 minutes(if grilled on a charcoal grill, about same time). Remove and hang the skewers to allow the excess moisture to drip off (appox. 2 minutes), baste with butter and roast again for 4 minutes (about the same time on char grill).
Remove from the skewer and serve with desired garnishes.

LOW FAT INDIAN BUTTER CHICKEN(NO BUTTER THOUGH)

,HERE IS THE RECIPE OF A LOW FAT BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. NO BUTTER..NO CREAM THE INGREDIENTS ARE AS FOLLOWS :

BUTTER CHICKEN BUT LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED )

1)CHICKEN SLICED/CHUNKS 400 GM
2) 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE ALMOST 1 TABLESPOON
7)CARDAMOM-2
8)5 (OR ONE TIN )LARGE RED TOMATOES
9)SALT TO TASTE
10)RED CHILLI 1/2 TSP BUT MORE IF YOU LIKE IT SPICYT
11)CORIANDER POWDER1.5 TSP
12)HALDI/TURMERIC -JUST A PINCH 1/4 TSP
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE3-4(SEEDS REMOVED)
14)FRESH CORIANDER FOR GARNISH
15)LITTLE YOGURT/CURD 1/4 CUP
METHOD

1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH CAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL, ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +TEJ PATA + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN.
STEP 2
CLOSE UR GAS AND LET THE ONIONS GET COOL. ONCE THEY ARE LITTLE COOL, PLEASE TAKE OUT BAY LEAVES AND CINNAMON AND BLEND ALL THIS WITH CHOPPED TOMATOES AND THE YOGURT TILL YOU HAVE A SMOOTH PASTE.

PS NOTE - DO NOT WASH THE EARLIER PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN
STEP3C
NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. IF OIL IS OVER,ADD A BIT.AFTER CHICKEN IS ALMOST DONE, ADD THE ONIONTOMATO/CURD PASTE WITH CHICKEN AND COOK.ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES.
FINALLY
LET CHICKEN GET COOK UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP...THE COLOR OF THE TOMATOES SHOULD CHANGE TO A NICE RED BY NOW.

NOW GARNISH WITH CORIANDER BEFORE SERVING..ENJOY BUTTER CHICKEN FLAVOR WITH NO BUTTER!!!

CHICKEN BALL AND SPINACH SOUP

HI!! TRIED OUT A LOVELY SUBTLE AND LOW FAT SOUP TONIGHT.CHICKEN BALL AND SPINACH SOUP......THE FLAVOR IS LIGHT AND LEMONY AND IF YOU RE OUT TO DROP WEIGHT.....THIS IS THE ONE...ITS FULL OF HEALTHY VEGGIES ,LIGHT CHICKEN BALLS AND IS FILLING TO THE CORE......THERE IS NO CORNFLOUR TO THICKEN THE SOUP AS THE ADDITION OF 2 EGGS HELPS IN DOING THAT.......HERE GOES THE RECIP..IT COULDENT BE SIMPLER!!

CHICKEN BALL AND SPINACH SOUP

INGREDIENTS FOR CHICKEN BALLS
.CHICKEN LEG OR BREAST MINCED..500 GM(LEG WILL RESULT IN A SOFTER TEXTURE)
.THINLY CHOPPED SPRING ONION GREENS
.CARROTS (THINLY SHREDDED)..
.WHITE PEPPER PWDR 1 TSP
.2 CHICKEN STOCK CUBES CRUMBLED
.SESAME OIL.
.GRATED GINGER 2.5 TABLESPOONS
. 1 EGG FOR BINDING
.SALT TO TASTE
.LITTLE STAR ANISE PWDR
.CHOPPED GARLIC
.SOYA SAUCE 3 TABLESPOON
.POTATO STARCH(OPTIONAL)..I DIDNT USE BUT YOU LL GET A LIGHTER TEXTURE
METHOD FOR CHICKEN BALLS
.MIX ALL INGREDIENTS ABOVE WITH MINCE TILL EVENLY DISTRIBUTED AND PLACE IN THE REFRIGERATOR.
FOR THE SOUP
.CHICKEN STOCK 5 CUPS OR HOT WATER MIXED WITH 2 STOCK CUBES
.MUSHROOMS CHOPPED INTO QUARTERS. 1/2 CUP
.SPINACH RIPPED.
BEAN SPROUTS CLEANED N KEPT ASIDE.
.3 LEMON JUICE
.SOYA SAUCE AND SALT.
.2 EGGS BEATEN
METHOD
.HEAT STOCK AND WHEN BOILING ADD THE EGG MIX TILL IT SCRAMBLES IN THE SOUP.MIX LIGHTLY
.TAKE CHICKEN OUT OF FRIDGE AND FORM BALLS WITH WET HANDS.ADD TO SOUP.
.NOW TASTE THE SOUP AND ADJUST SEASONING WITH SALT AND SOYA SAUCE
.FINALLY ADD MUSHROOMS AND SHREDDED CARROTS. LET COOK TILL THEY HAVE A NICE CRUNCH AND NOT OVERDONE
.ADD LEMON JUICE.TASTE.IF YOU NEED MORE JUICE,ADD.DONT OVERCOOK THE LEMON JUICE.
.AT THE END ,JUST BEFORE SERVING,THROW IN THE BEAN SPROUTS AND TORN SPINACH AND SERVE.
SERVE WITH VINEGAR N CHILLIES AND YOUR FAVORITE CHILLI SAUCE.....

CHAMPINONES AL AJILLO

CHAMPIÑONES AL AJILLO
(garlic mushrooms)
verry nice veg spanish tapa...easy to make

INGREDIENTS
500 grams white mushrooms , washed n chopped
1 pod garlic, crushed
3-4 birds eye dried red chillies, crushed
parsley, lemon juice and salt
a pinch of paprika powder

METHOD
heat
about 10 tablespoons of spanish olive oil in a pan and when heated add
the crushed birds eye red chillies, and then the garlic. sautee tll
galic begins to change color,( please do not burn garlic) and then add
ur mushrooms, stir fry on high heat and when mushrooms have reduced in
size means they r done. turn off the fire, add salt, parsley, lemon
juice and papkrika powder. serve with french baguette. u ahve to dip the
bread in the garlic parsley infused oil. ITS YUMMY!!!!!
source:

PANCHRATNA DAL(5 lentil dal((indian)

my favorite sindhi dal..

Panchratna Dal|Mix of five lentils

Ingredients
1/4 cup whole Urad dal (black lentils)
1/4 cup Chana dal ( Bengal gram split)
1/4 cup moong (whole green grams)
1/4 cup masoor dal (Egyptian lentils)
1/4 cup Toover dal ( Arhar/ pigeon peas )
2 small onions chopped finely
Ginger garlic paste 1 tbsp (Garlic is optional )
Green chillies 2-3
Tomatoes 2 large
Salt as per taste
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Ghee/oil 1 1/2 tbsp
Cumin seeds 1 tsp
A pinch of asafoetida powder (Hing)
Coriander leaves to garnish
Method
Mix, pick, rinse several times and soak the lentils in water for 1-2 hours.
In a pressure cooker ( or slow cooker ) add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook ( or cook it, if using slow cooker) till 3-4 whistles of cooker.
If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 30 -40 minutes.Be sure to cover the pan and to stir the dal occasionally. Add some more water if needed.
Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds.
When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour.
Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well.
Now just whisk the dal slightly and pour it in the pan or kadahi ( you can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal).
Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes
Adjust the consistency of dal. This dal is supposed to be of creamy consistency.The longer you cook it on low flame , the more creamy texture is obtained.Garnish with coriander leaves.
Serve it with rice/ roti and enjoy a hearty meal. We had it with plain roti , along with Tawa aloo (Recipe coming up next), on the bed of salad 

ARAGULA WITH FETA AND FRESH FIGS

ARUGULA WITH FETA AND FRESH FIGS SALAD by arti sabharwal

INGREDIENTS
4 cups arugula leaves
1/2 cup crumbled feta
8-10 cherry tomatoes
1 cup fresh figs quartered
2 tbs pine nuts 2 tbs extra virgin olice oil
4 tsp balsamic vinegar
fresh ground pepper
grated parmassen cheese
METHOD .....
in a large bowl place the arugula , cherry tomatoes and figs and crumble feta on top and pine nuts , in a bowl mix the dressing ingredients and put on the salad and sprinkle with cheese , to garnish sprinkle chopped mint leaves

FETA MINT AND STRAWBERRY SALAD

FETA MINT AND STRAWBERRY SALAD BY LATIKA KHANEJA
Ingredients
500 grms french beans
500grms strawberries
1 bunch of mint leaves
2-3 tablespoons of pistachio nuts
500 grams feta cheese
DRESSING
2 tbsp raspberry/balsamic/ white vinegar
2tsp castor sugar
1tbsp dijon mustard
salt
125 ml olive oil
METHOD
Mix the dressing ingedients slowly whisking in the oil. Boil water and cook beans for 5 mins or until tender. Refresh with cold water. C ut strawberries in half and add beans, pistachios and mint leaves. Coat lightly with dressing. Break feta cheese into chunks and scatter over the salad. Add a good grinding of pepper.

STEAMED ASIAN FISH IN SOYA SAUCE

STEAMED THAI FISH tried n tested by smita aggarwal

Steamed fish

2 filets basa fish.
Marinate in 2 tsp chopped thai ginger and 2 tbs soya sauce.

In a steamer, put water, 1 stalk lemon grass, 4 galangal leaves
Steam the fish.

Prepare sauce : 2 tbs castor sugar
3 tbs fish sauce
3 tbs oyster sauce
3 tbs soya sauce
3 tbs Chinese cooking wine

put fish in platter
cover with shredded spring onion and coriander leaves

heat 1 tsp peanut or sunflower oil till smoking
add a few drops sesame oil

pour oil on fish

add some of the water you used for steaming to your sauce

pour sauce on fish.
(the gravy is meant to be v watery)

Serve with rice.

(if you like whole fish you can use that, it just grosses me out a bit, so I use basa filets)

FISH ROASTED IN GREEN PEPPERCORNS(INDIAN)

I tried this simple low fat fish roasted in green peppercorns...its spicy but delicious

fish roasted in green peppercorns

ingredients for making
.fish fillets 3 med size
.5 small onions
.9 garlic pearls
.ginger 2 inch size
..6 green chillies
.FRESH green pepper few or pepper pwdr as per taste
.lemon juice of half lemon
.few curry leaves
.salt
.coconut oil 2 tsp
.oil for shallow frying.
method.take all ingredients and make a paste.
.marinate fish in this paste atleast 1 hour
.shallow fry in a little oil and then cook over a low flame
.serve with lemons
THIS IS AN ADAPTED VERSION OF MEEN POLLICHATH

BAKED GAROUPA FISH

HI I TRIED THIS RECIPE FROM A LOVELY PAKISTANI BLOG... IT CAME OUT SUPER!!
Baked Grouper (Hamour) Fillet...very tasty and juicy!!


IF YOU LIKE FISH, THEN AFTER TASTING THIS YOU WILL LOVE IT!!
ITS MADE WITH HERBS AND REALLY TASTES GREAT..TRY IT ONCE!!

Recipe:
Serves 4
Ing-
((For fish))
4 slices of fillet, salt, pepper
((For Sauce))
1/2 cup chopped parsley
1/2 cup chopped coriander
1 tblspn dried or fresh basil leaves
1 spring onion chopped along with the green
2-3 chopped green chillies
1/4 cup mayonnaise( if you don't like mayonnaise, then substitute it with sour cream)
1 tblspn lemon juice
1 teaspn mustard sauce
1 teaspn garlic paste
1 teaspn ginger paste
1/2 teaspn each of paprika pwdr, coriander pwdr, cumin pwdr
1/4 teaspn turmeric pwdr
1 tblspoon olive oil
salt and black pepper

Method-
Wash the fillets with water and lemon, then keep it in an oven tray greased with little olive oil. Now mix all the ing under sauce except olive oil. Sprinkle some salt and pepper on fish. Then put the prepared sauce on the fish and pour 1 tblspn olive oil on it. Cover with foil and leave in fridge for 30 mins. Now bake in preheated oven for 15-20mins. Serve with french bread and salad!

VERY LOVELY VANILLA CUPCAKES

Vanilla Cupcakes tried n tested by kriti walia
Makes about 12 cupcakes
No. Ingredients Quantity
1 Flour 225 grams
2 Baking Powder 1 ½ teaspoon
3 Salt A pinch
4 Caster Sugar 225 grams
5 Vanilla Essence 1 teaspoon
6 Milk 115 ml
7 Beaten egg 2 large
8 Butter at room temperature 110 grams
You will need:
1. Mixing Bowl
2. Egg Beater
3. Spatula
4. Cupcake tray lined with paper cups
5. Sieve
6. Measuring spoons
Method
1. Pre-heat the oven to 175° centigrade.
2. Sift all the dry ingredients together except sugar.
3. Beat Butter and sugar together, till light and fluffy.
4. Add eggs one at a time, add vanilla essence.
5. Mix the dry ingredients alternating with milk.
6. Spoon it in paper cups. Bake for 20 minutes.

SOUR CREAM CHOCOLATE CAKE

SOUR CREAM CHOCOLATE CAKE(GREAT RECIPE TRIEN AND TESTED.I MADE THIS AS A DESSERT AT DINNER AND IT WAS POLISHED.EVERYONE WAS ASKING FOR MORE(

SOUR CREAM CHOCOLATE CAKE

INGREDIENTS
.2 CUPS FLOUR
.2 CUPS SUGAR
.3/4 CUP SOUR CREAM
.1/4 CUP BUTTER PLUS 4 TABLESPOON FOR COCOA
.1 CUP WATER
.11/4 TSP BKG SODA
.1 TSP SALT
.1 TSP VANILLA
.1/2 TSP BKG PWDR
.2 EGGS
.4 SQUARES(1 OZ EACH UNSWEETENED CHOCOLATE,MELTED AND COOLED OR(12 TABLESPOON COCOA PLUS 4 TABLESPOON BUTTER)

METHOD

.HEAT OVEN.
.GREASE AND FLOUR PANS(2 9 INCH)
.BEAT INGREDIENTS ON LOW SPEED,SCRAPING BOWL CONSTANTLY,30 SECONDS.
.BEAT ON HIGH SPEED,SCRAPING BOWL OCCASIONALLY,3 MINS.
.POUR INTO PANS
.BAKE AT 180 TILL TOOTHPICK INSERTED IN COMES OUT CLEAN(35 MINS)
FROST

CHOCOLATE SOUR CREAM FROSTING

1/3 CUP SOFT BUTTER
.3 SQUARES 1 OZ EACH UNSWEETENED CHOCOLATE MELTED AND COOLED OR 9 TABLESPOON COCOA PLUS 3 TABLESPOON BUTTER
.3 CUPS ICING SUGAR
.1/2 CUP SOUR CREAM
.2 TSP VANILLA
.MIX BUTTER AND CHOCOLATE.
STIR IN SIFTED ICING SUGAR.
.STIR IN SOUR CREAM AND VANILLA
BEAT UNTIL SMOOTH AND OF SPREADING CONSISTENCY
.FROSTS 2 8 OR 9 INCH CAKE LAYERS.
15 SERVINGS

WHOLEWHEAT BANANA PANCAKES

wholewheat banana pancakes
 by Bairavi mani mangaonkar
Dry ingredients : 1 cup atta + 2 tsp baking powder+1/4 tsp salt, mix all. 
Wet ingredients : 1 cup milk(i used slim) + 2 TB oil+1 beaten egg+ 2 mashed banans. Mix all. 
Mix wet into dry or dry into wet, doesnt matter. 
Make on nonstick pan, no use of oil, as there is already oil in the batter. 

Makes 7-8 regular sized pancakes

ALMOND FLOUR CHOCOLATE CAKE

Almond Flour Chocolate Cake:
by sheena dhuri bhaseen
A recipe from my Irish friend. Its so simple that her husband would make it often! Just a note its divine,rich and gooey and great to serve as desert accompanied by vanilla ice cream. A favorite amongst my friends now,as its great for people with Gluten allergy since its flour less!

Ingredients:
2 dessert spoon melted butter
300gm dark Chocolate.. Lindt or Carte D preferable,70% noir and not darker
250gm butter
250gm castor sugar
6 eggs lightly beaten
110gm ground Almonds

For the Chocolate Glaze:
220 gm Dark Chocolate chopped
4tbsp Milk
90gm Butter

Method:
Preheat the oven to gas mark 3/160 C/325F.
Butter the sides of a 20 cm or 8 inch cake tin or spring form and line the bottom with grease proof paper.
Place the chocolate, sugar and butter to melt simmering over a pan of water. Stir until smooth and fold in the beaten eggs and then the Almond flour spoon by spoon.
Pour the mixture into the cake tin and bake for 40-45 minutes or until the cake centre is just set.
Allow the cake to cool before taking it out.

Chocolate Glaze:
Melt all the ingredients together again over a saucepan of simmering water and stir until smooth.
Allow to cool a little until it has thickened slightly ( about 10 mins) but do not place in the fridge as it will lose its sheen.
Drizzle on top of the cooled cake.