Shahi Paneer Khazana

Ingredients:

• 1 onion (finely chopped)
• 1 Clove garlic (crushed)
• 1/2" piece of ginger(chopped finely)
• 15gm maida
• 60 ml milk
• 124gm mixed nuts(chopped - Cashew, almonds, walnuts, raisins, pista, etc)
• 30gm fresh breadcrumbs
• 1tbsp green chillies(chopped)
• 1 carrot grated
• 1/2 tbsp coriander leaves chopped
• 1 cup paneer mashed
• 1/2 tbsp cornflour (dissolved in 4 tsp water)
• dried breadcrumbs for coating
• salt tor taste

Method:

Fry the onion in oil till it is slightly soft.Add ginger and garlic and fry for a few seconds. Add the flour and cook for 102 minutes.

Gradually stir in milk and bring it to a boil. Remove from fire and stir in the nuts, breadcrumbs, chillies, carrots, coriander, mint, paneer, lemon juice and salt. Leave until absolutely cold.

Divide the mixture and roll into balls. Dip each piece first into cornflour mixture and then coat in breadcrumbs.

Thread into skewers and put into a hot tandoor or an oven at 180°C for about 20 minutes or till they are light brown and crisp.

Remove from Skewer and serve hot with salad

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Tandoori Vegetables

Ingredients:

6-8 cauliflower spears (blanch for a few seconds and cut into chunks)
1/2 cabbage small
1 red capsicum
1 green capsicum or bell pepper
2 large sized onion ,cut into wedges
3 pineapple slices (cut into wedges)
a few mushrooms
a few baby corn
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp chilli powder
2-3 tbsp besan (Chickpea flour , Gram flour)
2-3 tbsp thick yogurt
3 tbsp cooking oil
1 tbsp Worcestershire sauce
Chaat masala

Preparation:

Mix garlic, ginger paste, salt, chilli powder, cooking oil, Worcestershire sauce in a bowl. Pour the mixture on vegetables.

Apply Chickpea flour and yogurt on them. Arrange the vegetables on greased skewers and brush with oil. Barbecue on charcoal fire or keep the skewers on the wire rack. Keep a baking tray underneath to collect the juices.

Grill the vegetables under a hot grill and sprinkle chat masala to this.


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Broccoli, baby corn and Mushroom Tak-a-Tak

Ingredients:

• 200gm broccoli
• 200gm baby corn
• 100gm mushrooms

For gravy:

• 2 tbsp oil
• 1tsp jeera
• 1 tbsp ginger-garlic paste
• 1 1/2 cups fresh tomato puree
• 2 tbsp brown onion paste
• 1/2 tsp red chilli paste
• 1 tsp coriander powder
• 1/2 tsp kasturi methi
• 1/2 tsp kali mirch (black pepper powder)
• 1/2 tsp broiled zeera powder
• 1 tsp salt
• 1 tsp ginger chopped
• 1 tsp coriander leaves chopped



Preparation:

Clean broccoli, cut baby corn into 2 pieces and mushrooms into quarters.

To prepare gravy:

Heat oil on a tawa. Add jeera and cook till it crackles. Add ginger-garlic paste and brown it. Add fresh tomato puree and red chillies paste and cook till oil separates. Add broccoli, baby corns and mushrooms. Cook till vegetables are tender. Add rest of the ingredients and serve hot.

Garnish with chopped coriander leaves.


Source:WomensEra

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Mushroom Tikka

Mushroom tikka can be served as an appetizer, well its a pleasure food like chaat. spicy and tasty, quite different from regular tikkas. Mushrooms are consumed for their nutritional and occasionally medicinal value. We have to be careful with mushrooms as some mushrooms that are edible for most people cause allergy in some individuals. Old improperly stored specimens could also cause food poisoning.

Ingredients

• 1 pack mushrooms
• 1/2 tsp garlic paste
• 1 tsp ginger paste
• a pinch of saffron colour
• 2 tsp gramflour
• salt to taste
• 1tsp oil
• 2 tsp curd

For garnishing:

1/2 tsp chaat masala and onion rings

Method:

Wash and dry mushrooms.
Marinate mushrooms with rest of the ingredients for 1/2 an hour
Roast them in a tandoor or grill (or even you can deep fry the mushrooms , in case you don't have a tandoor).
Sprinkle chaat masala
Garnish with onion rings and serve hot.

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Pao Bhaji

You don't always eat to assuage hunger and get nourishment. At times we eat for pleasure too. And some foods which we love to eat are from street vendors and dhabaa's. The food tastes exotic and we keep returning to such place again and again with friends and family. Pav or Pao Bhaji is a mumbai fast food, Pao meaning the bread and Bhajji - the curry.To prepare Pao bhaji

Ingredients:

• 6 pieces of bread ( Pav bread or Hamburger bread)
• 100gm carrot chopped
• 100gm French beans chopped
• 100gm peas shelled
• 250gm potatoes chopped (small)
• 200gm cauliflower chopped
• 4 onions chopped
• 1 tsp ginger garlic paste
• 3 green chillies chopped
• 200gm butter
• 250gm grated tomatoes
• salt to taste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 4 tsp lime juice
• 1 tsp amchur
• 1 tsp garam masala

For Garnishing:

Chaat masala, onion rings and coriander leaves

Method:

Boil carrots, beans, peas and cauliflower till tender.
Melt 2 tbsp butter in a karahi/kadai
Fry onions, ginger-garlic paste, green chillies till it is brown in colour.
Add tomatoes, salt, red chilli powder, turmeric powder,lime juice, amchur and garam masala.
Cook for 5 minutes. then add this masala to the boiled vegetables
Mash these vegetables
Put butter and garnish with chaat masala, onion rings and coriander leaves.
Melt butter on a griddle , divide the Pav / hamburger bread into two and fry them pressing a liitle
Serve hot with the Bhajji

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Fish Molly or mollie

Kerala fish molly (stew) is a traditional dish prepared with fish mainly King fish, Shear fish, promfret, red sanpper or any fish steak mixed with rich coconut milk. Extremely tasty although not being spicy. Can be served with appam, iddiappam, puttu and even rice. To enjoy the sweet taste of this dish follow the preparation instruction.

Ingredients

• About 1 ¼ tsp. salt
• ½ tsp. ground turmeric
• 1 lb (450g) fish steaks or fillets, cut into 2 inch cubes
• 4 Tbs. coconut oil or vegetable oil
• 1 medium large red onion finely sliced
• 6 fresh hot green chilies finely sliced
• 1 inch piece of fresh ginger, peeled and finely shredded
• About 30 fresh curry leaves, if available
• 7 fl oz (1 cup) coconut milk, well stirred from a can or fresh
• 2 Tbs. lime juice

Procedure

Mix ¼ teaspoon of the salt and ¼ teaspoon of the turmeric together.
Rub over the fish. Set aside.
Heat the oil in a large wide, non-stick pan or wok over a medium heat.
When hot add the onion, chilies and ginger. Stir once or twice.
Add the curry leaves.
Stir and fry for three to four minutes until the onion is soft.
Add ¼ teaspoon turmeric powder and 5 fl oz (3/4 cup) water. Mix well.
When the mixture boils add the fish.
Spoon the sauce over the fish. Add 3/4 teaspoon salt. Turn the heat down.
Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking.
Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally.
Add the lime juice. Shake again and remove from the heat, then serve.

Alternate Recipe

Ingredients:

• 12 fillets of pomfret or red snapper
• 2 tbs (30 ml) coconut oil
• 1 tsp (5 g) mustard seeds
• 8 flakes (16 g) garlic, chopped fine
• 2.5 cm ginger, julienne
• 6 green chillies, slit lengthwise, deseeded and julienne
• 150 g onions, sliced into rings
• salt to taste
• 24 curry leaves
• 3 (225 g) tomatoes, cut into 8 slices each
• 1/2 tsp (2 g) turmeric powder
• 1/2 cup (120 ml) coconut milk (third extract)
• 3/4 cup (180 ml) coconut milk (second extract)
• 3/4 cup (180 ml) coconut milk (first extract)
• 1 tbs (15 ml) lemon juice

Method:

Heat oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute.

Add green chillies and stir lightly. Add the onions and sauté until translucent and glossy. Add turmeric powder and stir well.

Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well.

Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes.

Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat.

Sprinkle lemon juice and stir carefully.

Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.

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Nattu Kozhi Curry Vindayi

Cooked with country chicken, lots of tomatoes, garlic, spices, cashew nuts, coconut milk and vinegar, the Pondicherry Vindayi tastes heavenly. Many Pondicherians feel the name "vindayi" has its origin in "vin d'ail", a French dish, meat cooked with wine.

Some say the Portuguese priests brought this Goan dish to this part of India. In fact, vinegar, a European condiment, is used intensively in Goan cuisine. And Goa is known for its vindalu. Vindayi and vindalu sound similar but the Pondichery vindayi tastes different.

Ingredients:

• Serves 6
• Cooking time 30 minutes
• Country chicken or mutton - 1 kg
• Onions - 5 big finely chopped
• Garlic - 2 big crushed
• Tomatoes - 7 big finely chopped
• Cumin seeds - 2 tbsp powdered
• Chilli powder - 1 heaped tbsp
• Cloves - 2
• Cinnamon - 1 small piece
• Bay leaf - Half a leaf
• Curcuma - 1 tsp
• Vinegar - 2 tbsp
• Gingili oil - 2 tbsp
• Cashew nuts - 8 ground to a fine paste
• Coconut - Half (extract the 1st, 2nd, 3rd milk)
• Salt to taste

Method:

• Grate half a coconut, put it in a mixer and run it with 100 ml of water. 
• Strain the liquid for the 1st milk. Keep aside.
• Repeat the operation for the second and third milk with 100 ml of water each time.
• In a deep frying pan, heat oil, add bay leaf, clove and cinnamon. 
• Let the spices splutter. Add onions, fry till golden, add garlic, cumin, chilli, curcuma and fry well. 
• Add tomato. Cook covered till the tomato is soft. 
• Add salt and then the chicken or mutton and fry till the gravy thickens.
• Add the second and third coconut milk. Cook on a low fire, till the meat is ready.
• Mix the cashew nut paste to the first milk and add it to the curry. 
• Add vinegar. Bring to a boil. The gravy should be thick. Turn off the stove.
• Serve piping hot with plain rice or ghee rice and Salade Pondichérienne.

Courtesy : The Hindu
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Fruits and it's health benefits

Fruit can greatly benefit not only your health, but also your skin? All kinds of fruit can be used in cosmetics.Did you know that Pomegranate has been found to have a variety of beneficial health effects secondary to its high level of antioxidants which can help to prevent cell damage and anti-aging of Skin. it also prevents heart disease and slowing down the growth of prostate cancer.A fruit diet, in required quantity, is one of the best diet components that keep body fresh, skin tone rejuvenated, cells hydrated.Here is a list of beauty fruits that can give your skin a boost. What are you waiting for! Start munching on all these healthy fruits and leave some to be applied on your skin too. These satisfy your sweet tooth and none of the added calories!

Apple

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Apple is a great source of fibre which keeps the bowels clean, ensuring skin that is free of acne and boils. It is also loaded with phytochemicals that have properties similar to anti-oxidants. Studies have also shown that eating apples regularly can reduce wrinkles and fine lines. Mix a gated apple with honey and apply on your face for five minutes for a hydrated, stress free skin. Apples are a great conditioner and toner for your skin. They have amazing skin-healing powers and have been used as a beauty aid for centuries. Add a cup of apple juice to your bath to cleanse and soften your skin. The juice of apple can be used as a breathe freshener too. Apple juice when applied to your hair scalp can prevent dandruff. Use as a final rinse after shampooing your hair. Also, remember, apples are filled with pectin - essential for fighting the dreaded acne.





Bananas



Banana is a great emollient for your skin and hair. They are rich in protein and natural fats and can be used on all skin types. An easy facemask that will make your skin supple is to apply mashed banana all over your skin and leave it on for 2o minutes, rinse off with warm water and moisturize after that. Mashed banana also makes a wonderful hair conditioner when mixed with a 1 tablespoon of honey. Perfect for keeping hair beautiful even if dyed regularly.






Lemons



A classic home beauty ingredient. Lemons are used to cleanse and freshen the skin and hair. Use lemon slices to soften rough skin spots such as elbows and heels. Lemon slices also help deodorize and mix a few teaspoons of lemon juice in your bath and you will feel fresh the whole day. Lemon juice can be added to your favourite cleanser or shampoo to refresh and tone your scalp. It also helps prevent dandruff.

Lemon rinds can be rubbed on to scars as it aids healing. Lemon is a ,natural bleach it can help to fade out dark spots and acne scars too.






Oranges



This fruit belongs to the citrus family and is best know for its astringent and toning properties. Rub fresh orange peel on your skin to tighten it and lighten the colour. Another useful tip is to take the juice of 2 oranges and freeze it in an ice tray. Rub your face with frozen orange juice cubes. It will instantly freshen you up and lift up the tiredness from your face. The juice will give your dull and oily face an instant sheen. Oranges are a good source of Vitamin C which is known to improve the skin texture and color.





Papaya



This fruit is the best bet when it comes to skin care, papaya is a good source of Vitamin A and papain. Vitamin A acts as an anti-oxidant, while the papain breaks down inactive proteins and removes dead skin cells. The best feature of the fruit is its low sodium quality. Since the salt content is less, the water retention is also little. The result is an overall hydrated skin. Rub mashed papaya on cracked heels to remove dead cell and make feet softer.Papaya- rich in papain enzyme and Vitamin A, is the best treatment for exfoliating your skin. For having a fresh and glowing skin apply mashed papaya and 3 teaspoons of aloe vera gel and massage all over your body monthly. Leave on your skin for no more than five minutes and rinse thoroughly. Use it with caution for the first time as it may sometimes irritate sensitive skin.







Pineapple



Like papaya, pineapples are great skin softeners, which cleanses and rejuvenates dull and dry skin. Use pineapple slices on rough skin spots like knees, elbows, and heels. Use a slice of pineapple as you would a sponge or loofah to scrub your body in the bath or shower.






Peach



Peach is packed with potassium and flavonoids apart from Vitamin A. It helps revitalising and hydrating epidermis. The antioxidants help wounds recover faster and prevents signs of early ageing. Grate one peach, mix with sugar and use as a face scrub.Peaches are highly emollient and perfect for dry skin types. Mash a fresh peach and combine with a tablespoon of plain yogurt to make a smooth paste. Apply on the skin and leave it on for 20 mins and then rinse off with warm water. Your skin will feel moisturized and supple to the touch.







Pomegranates




Pomegranates are excellent for oily and combination skin. Rich in AHA, pomegranate juice can be used as an astringent and is also a natural toner. Crush pomegranate seeds and use it as a scrub for skin care,this will remove excess oil and make your skin look fresh. Massage pomegranate juice on your face for around 10 minutes and then wash off for an instant glow. Like oranges pomegranates also contain Vitamin C and folic and numerous antioxidants. It also has anti-inflammatory properties and helps in building up the immune system

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Little known Home remedies

It was not too distant past that elders in the families controlled and cured small medical emergencies and ailments through home remedies. A variety of brew for fever and colds, a bruise ointment, pain relief and poison relief lotions were made from commonly available herbs and minerals. These elders had their own secret recipes which they passed to the next generation. One can cure most of the common disease with the help of these herbs and spices . Also these are better as they leave no side effects or harm your body. These mixtures are easy to prepare. In India, the Vedas contain rich material on the herbal lore 

Asafoetida (Heeng)



Is a resinous gum of a tree. Used in diseases of the stomach. One of the best remedies for flatulence. An inevitable ingredient of most digestive powders, also an antidote for opium.





Cardamon (Ilaichi)

Used frequently as mouth freshner  after meals and in betal . It subsides the water and air elements, increases appetite, soothes the mucus membrane.






Coriander (Dhania) leaves


Coriander is used to relieve headaches.  Used as spice for curries, it’s a carminative and cooling agents. It checks diarrhea if taken with curdled milk.








Cumin Seed (Jeera/Zira)

Well known for its carminative effect, relieves nausea and vomiting among pregnant mothers and increase milk yield for breast feeding. A essential  Indian spice.








Ginger (Adrak)

Root of a plant used as a spice. It is well known for its quality of helping digestion. It also increases appetite and reduces flatulence. Very beneficial in disorders connected with formation of phlegm. In India,  Ginger or Adrak Chai are quite famous for relief from cold and coughs.








Holy Basil (Tulsi)

Considered sacred and planted in most Hindu homes, it keeps mosquitoes away, a good remedy for fever, cough and cold and a very good prophylactic against malaria. Infusion made of tulsi leaves, dried ginger, pepper and Jaggery (Karipatti in tamil and malayalam) is very effective in trating coomon cold and cough. Inhaling tulsi relieves cold and headache. Fresh juice (10 ml or less) taken internally helps cure jaundice and tulsi paste applied externally helps leucoderma patients







Turmeric (Haldi)

Used in cooking, helps prevent flatulence. Cures injuries and wounds, an ingredient of poultices for boils. Prevents inflammation, used for gonorrhea. Very effective if the turmeric paste is applied on a bee or wasp sting.






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Indian Butter Chicken (Chicken Makhani)

Restaurtant style Indian Butter Chicken or Chicken Makhani / murg makani- मुर्ग़ मक्खनी chicken in a mildly spiced tomato sauce. The most famous Indian dish world wide. Butter chicken is usually served with naan, roti, parathas or steamed rice. Its gravy can be made as hot or mild as you like so it suits most palates.Re-create this rich, velvety, Indian restaurant favourite at home with the most simplest Butter Chicken recipe. You can also try adding Tandoori chicken pieces (instead of marinating)for a different flavour.

Ingredients:

• 1 medium Tomato
• 2 inch Cinammon Sticks
• 3 Green cardomom Pods (Crushed with rolling pin)
• 1/2 tsp Black pepper crushed
• 3 tbsp butter (unsalted)
• 1 tbsp oil
• 2 tsp Ginger finely chopped
• 2 tsp Garlic finely chopped
• 1 tsp salt
• 2 tbsp tomato puree
• 250g of butter (unsalted)
• 250g whipping cream
• 1 tbsp flaked almonds

Marinade:

• 1 kg Boneless chicken
• 450gm Yoghurt
• Juice of 1 lemon
• 1 1/2 tsp Garam masala
• 2 tsp Red chilli powder

Preparation:

1. Mix all of the items mentioned in marinade together.
2. Marinade for at least 4 - 5 hours, preferably overnight in the fridge.
3. If you like it a little spicier just add some more garam masala and chilli powder.
4. Chop the tomatoes and make it puree almost smooth in a blender.
5. Add 1 tsp butter to the saucepan
6. Place the tomato puree, Cinammon, cardomom and crushed black pepperin a saucepan.
7. simmer gently for 30 mins.
8. Cool slightly and then pass through a sieve to remove any seeds, etc
9. Heat the oil and gently fry the ginger and garlic for one minute
10. Add the marinated chicken and stir fry until the chicken is browned for around 10 minutes
11. Add the tomato puree and butter and cook for about 5 minutes
12. Add the sieved tomato sauce and bring to the boil, reduce heat and simmer for 10 minutes
13. Add the cream, mix well and continue to simmer until sauce is reduced, around 10-15 minutes
14. Transfer to a serving dish and sprinkle with flaked almonds
15. Serve with rice and naan bread.

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