Namaste and a warm welcome to all.
As you can see my blog is about food and recipes. I love eating and trying out new recipes all the time.
Very often we mum's think of healthy and interesting food options that we can make for our kids especially when they are back from school knowing that their lunch boxes never come back home empty. Hence I always feel its important to give them a healthy and wholesome snack once they are home. When my kid comes home from school I always try and give him some source of carbohydrate combined with proteins along with this, a fruit and milk, or puddings made from milk. Kids normally can't eat too much at one time, so the portions can be small but giving them a little from each of these food group ensures a balanced meal.
I have some interesting ideas that I'd like to share with you all. You might find some of my recipes very basic but I am hoping that my blog is helpful not only for Indians but for people all around the world! Indian food is quite popular and enjoyed by most, so hopefully you can attempt recipes from here and make it yourself now, in your kitchen. Please do go through my recipes and give it a shot at trying them. Let me know how things turned out and if you enjoyed your experience of cooking.... Feel free to get in touch, share your experience, leave a comment or ask any questions you may have. Thank you for stopping by and taking a look! I do hope its helpful.
Tuesday, 21 February 2012
1/2 Cup finely chopped spring onions
1/2 Cup finely chopped caspsicum
1/2 Cup finely chopped spinach
1/2 meduim size cabbage
1 big grated or finely chopped carrot
5-6 finely chopped white button mushrooms
1 tbspn of chilly garlic sauce.
1 tbspn grated ginger
Light soya sauce or dumpling soya sauce for serving with dim sums.
Salt as per taste.
1 tspn sesame oil
Ready sheets to make dim sums (I get these from the local store).
You can even make them at home. You will need:
1 Cup of plain flour.
Water to knead the flour (scroll down for home made sheet recipe).
Chop all the vegetables. You can use a food processor so they are finely chopped or a grater.
Heat a wok and add sesame oil (you can also use a mix of sesame oil and olive oil).
Add grated ginger once the oil is hot. Do not burn the ginger.
Add Spring onions, capsicum, finely chopped mushrooms and cook on a medium to high flame taking care not to burn. Adjust the flame to low if you feel the wok is too hot and again increase the flame later.
Add finely chopped cabbage and carrot.
Add chilly garlic sauce. (If you do not have this sauce use 3/4 tbspn of grated garlic and red chilly powder or finely chopped green chillies depending on how spicy you want your dim sum to be).
Add salt as per your taste stir well and switch off the gas.
Allow to cool. Once the veggies have cooled take the ready sheet of flour and add a spoonful of the vegetable in the center.
On the circumference of the sheet apply little water with your finger and flip the sheet onto the other side so as to make a "D" shape and then seal the edge. If you make fresh home made sheets then the edges will stick without water. It is only when you use ready sheets that you need to wet the circumference of the sheet so the edges seal together.
I have kept them all ready.
Prepare your steamer.
Once the water in the steamer starts to boil, steam your dim sums.
I have kept butter paper below the dumplings and greased it with some oil so the dim sums do not stick to the bottom and come out easily after steaming.
Steam for 15-20 minutes on a medium to high flame.
When they are done the sheet looks transparent as you can see:
Serve with soya sauce.
You can use different combinations of vegetables each time you plan making dim sums.
Instead of steaming, you can also try pan frying the dim sum with a little oil in a non stick pan. They come out great both ways.
To make home made sheets:
Knead the flour with water, adding water little by little to get a medium soft dough.
Roll with a rolling pin into a big and thin (not very thin though) circle.
Use cookie cutters to cut small circular sheets from the big one.
Put the filling inside and proceed with the steps above.
When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs
Sunday, 19 February 2012
1 Big chopped onion.
2-3 Green chillies
1 tbspn grated/chopped ginger
1-2 Big garlic cloves.
2-3 tbspn tomato puree.
Salt as per taste.
3-4 tbspn yoghurt.
1 Packet of fresh Spinach.
800 gm of chicken (I have used a mix of thigh pieces and drumsticks).
1 stick of cinnamon
6-8 Whole Black Peppercorns.
1/4 tspn Turmeric powder.
11/2 tbspn Coriander powder.
1 tspn Red chilly powder.
1 tspn Garam Masala.
Wash the all chicken pieces nicely and add salt.
Add coriander powder.
Red chilly powder.
And Yoghurt. Mix well and keep aside for at least half an hour to let the chicken marinate well.
In the meantime, heat oil in a wok and add cloves.
Whole Black Peppercorns and cinnamon stick.
Now add chopped onions, ginger, garlic and green chillies.
Stir and cook onions on a medium flame till they become brown in colour. Switch off the gas and allow to cool.
Puree the brown onions in a blender adding minimum amount of water (only if needed) to start the blending process. Make a smooth puree.
Pour the onion paste into the wok and heat again.
Add the marinated chicken now into the onion puree.
Lower the flame and cover with a lid.
I have kept a heavy pressure cooker on top of the lid so the chicken cooks faster in the steam formed inside.
After about 4-5 minutes open to check (the chicken would have given out its own water).
Add tomato puree now.
Stir and cover with a lid again and allow to cook on a low flame.
After about 3-4 minutes open the lid, stir and check that nothing is sticking to the bottom of the wok (or getting burnt). Add around 1/2 to 1 cup of water and bring to a boil. Let the chicken boil for about a minute or two. The basic chicken curry is ready.
To make spinach chicken follow the steps below:
Take little oil in a non stick pan and heat it.
Add chopped spinach.
And stir fry till the spinach leaves become soft (which normally takes less than a minute or two).
Switch off the gas and let the spinach cool. Once it has cooled down puree it in a blender (again minimum amount of water should be added only to allow the blender to start and to be able to puree the spinach into a smooth texture).
Pour the spinach puree into the chicken curry.
And stir well.
Add garam masala and boil the spinach chicken curry for a minute.
Palak Chicken is ready. Serve hot with Rice, Roti or Paratha.
The vitamin B in chicken breasts is a great source of energy, which is a great health benefit for anyone looking to burn more fat each day. A chicken breast half provides you with more than 50%of your daily value of protein, which is what makes chicken breast such an amazing fat burning food.