Food Corner

DELICIOUS FOOD
You need:-

4 Cups Sour Curd
8 tea spoon Besan(gram flour)
1 inch Ginger, finely chopped
4 Green chilies, finely chopped
Salt as per Taste
A handful of fresh green Coriander leaves
4 tea spoon Oil
AÂ Pinch of Turmeric powder
1 tea spoon Cinnamon powder
For tadka :-
1/2 tea spoon Cumin seeds
1/2 tea spoon Mustard seeds
Few Curry leaves
A pinch of Asafetida
Preparation:

Blend the curd and mix four cups of water in it. Now add the gram flour, turmeric powder, salt in it then mix it properly. Then make a paste of chili, ginger, cinnamon and green coriander leaves. Now cook the curd mix on a dim flame up to boil and stir constantly. Now put mix the ground paste in it, and boil it again. Now take a separate pan, and heat oil in it. Now put all the above seasonings in it. Fry them till they splutter. Now pour this tadka or seasonings on your guajarati kadhi. Garnish it with green coriander leaves and serve hot with chapattis or with rice.

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Ingredients:-

Potatoes - 4 medium size
Mushrooms -500 grams or 20-25 small pieces.
Simla Mirch – Two big size, chop them in sliced.
Onion - 4 medium sizes, chopped.
Ginger garlic paste – 1 teaspoon.
Zeera and black peper powder- 1\2 tea spoon.
Garam masala - 1 teaspoon.
Curd-200 grams.
Salt - as to your taste.
Red Chilly powder- 2 teaspoon
Turmeric powder- 1 tablespoon
Vegetable Oil – you can use any oil which you like (mustard or corn or groundnut)

Preparation -

Deep fry the mushrooms in oil until they becomes golden brown, then take them aside. Now after boiling the Potatoes cut them into pieces. Now heat the oil in frying pan, after heating the oil put the thinly chopped onion in it. Stir fry it until it turns in light brown in colour. Now add a past of garlic and ginger, red chili, Zerra, black peper and turmeric powder in onion. Then mix 1 cup of water in it and cook it for five minutes then put shimla mirchi in it and then cook it again for 3 minutes, then put fried mushroom and sliced Potatoes and cook it again for10 minutes. Lastly mix curd and one small size bowl of water in it you can add garam masala in it, it give a spicy flavour.to the dish. Cook it for 3 minutes in a dim flame. Now it is ready.

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A new dish Aleecha

1 cup of sliced Onion
20 cloves of thinly sliced Garlic
4 cup of thinly sliced Carrots
2 cup of Water
6 table spoon of Corn oil
2 tea spoon of Turmeric powder
2 tea spoon Fresh hot green peppers
1 to 4 peppers 2 lb Cabbage; thickly sliced
2 tea spoon Queman; see note
2 table spoon Tomato paste
2 tea spoon of Salt as per taste
2 lb Potatoes cut long in size
HOW TO MAKE:-

Aleecha is a mixture of veggi stew. Quemam is a ingredient which normally not available in the US. So in place of it you can use dry berebere. Take a pan, in dry pan on a reasonable slow heat, stir fry garlic, onion, and carrots for 3 minutes. Then put 1 cup of the water and cook it for 10minutes long. Now put the oil and cook continuously in a slow heat. Then add the turmeric powder, red chilies, and sliced cabbage. Cover up the fry pan and cook for two minutes. Mix well and put the tomato paste, quemam, salt and the potatoes. Cover up the pan and boil for 8 minutes. Now pour the left over water and cook for 5 minutes in a dim flame. When you see that the potatoes become softer and the sauce becomes thick, so it is ready to serve. Serve at normal temperature with the Injeera.
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A DELICIOUS AALOO CURRY
YOU NEED:-

1/2 cup of Coconut oil*
4 table spoon Curry powder
2-Â Slices of green mango,
2 - Â Peeked (optional)if you like
4 -fresh Garlic cloves, crushed
4 - Â lb Potatoes, peeled and
2 - Â cup of Water
2 tea spoon Salt or as per taste
HOW TO PREPARE:-
Take the coconut oil or vegetable oil in a pan in a big pan and heat it. Put the crushed garlic in it and fry it when garlic becomes golden brown, stir fry continuously. Then take away the golden brown garlic from the oil and dispose of it. Now put the curry powder in to the oil and stir fry it for 7 minutes, stir fry continually. Then add the peeled potatoes, green mango, water and salt as per taste. Decrease  the heat, cover up it, and cook in a dim flame when the potatoes are becomes gentle, this will take about 20 minutes. Serve hot. If you like you can garnish this dish with green coriander leaves. This delicious dish can be served as a snack or as a vegetarian lunch.
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Ingredients:
0.78 pound- Mutton
1\4 cup - Yogurt
1\4 cup table spoon - Garlic Paste
1\2 tea spoon- Ginger Paste
1\2 fistful – Green Coriander Leaves (dhaniya)
1\2 fistful - Mint leaves
1 table spoon - Butter
Salt as per taste
4 – Full Cloves (Whole)
0.03 tea spoon - Nutmeg
1\2 – Jaipatri(Mace)
1 - Cardamom
1\2 teaspoon – Saunff(Aniseed)
1\2 – Flat Cinnamon Sticks
1 and 1\2 - (Poppy Seed) Khas Khas seeds)
1\2 pinch - Saffron
0.03 tea spoon - Black Cardamom Seeds
1 - Bay leaves
1 cup - Basmati Rice
0.03 cup - vegetable Oil
0.03 teaspoon - Turmeric (Haldi powder)
1 medium - Green Chilis
1 medium - Onions
5 - Cashew Nuts

Method:

Make fine particles of cardamom, cloves, black cardamom, and nutmeg, aniseed, jaipatri, saffron and poppy seeds. Now took aside them. Cut mutton in pieces, it will about 20. Mix these lamb pieces with garlic and ginger pastes, yoghurt, green coriander leaves, mint leaves, butter and salt in a big container and roast on dim heat for 30 minutes or when all the juice become evaporate and meat will be dry. Cut green chili and onion. Break the cashew nuts into thick pieces. After washing basmati rice take it aside. Now heat oil in a pan and when it heated put bay leaves first then cashew nuts. After they become pale brown put onion then green chili. Stir fry until it becomes transparent. Now put rice and salt as per taste then stir for 5 minutes in a dim heat. Now add turmeric powder and 6 cups of water stir properly, lid it and cook on high flame when it have a boil. Add the previously cooked meat pieces and fine powder, stir fry and cover up. Dim the flam and heat for eight minutes. Then in very low heat cook it for 20- 30 minutes.

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Delicious Red Thai Curry
 This is very harmonizing with traditional steamed rice. A traditional sizzling red Thai curry simmered with mixed vegetables.
 Ingredients:-
           12 to 14 table spoon of red curry paste                                    Â
           4 cups of coconut milk
           2 table spoons of corn flour paste
           1 tea spoon of Soya sauce
           30 finely chopped basil leaves
           1 cup baby corn, chunks
           4 brinjals, chunks
           2 cup of broccoli florets
           1 cup of mushrooms, sliced
           1 table spoon oil
           salt as per taste
Method:-
 Take a bowl then mix the corn flour paste and coconut milk in it. Now heat the oil in a separate big pan. Then put the red curry paste in it and fry it for a some time about 2 minutes. Now put the coconut milk and Soya sauce also add Basil leaves and all the chunks vegetables in it. Cook it in a slow flam 20 minutes when the vegetables are gentle. Add salt as per taste. Cook for 2 to 3 minutes when the curry thickens. This is a very tasty dish with noodles or with steamed rice. Serve hot.
 Tips                                                                                                   Â
This is not necessary to use as above veggies are mentioned. You ca use the veggies as you like.
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Every body knows about calorie. It is the energy produced by the food we eat. Every body knows that in dieting we eat less calorie food but there is another type of food that we ignore and that is NEGETIVE CALORIE FOOD. It is a type of food that produces less energy compared to the energy released by it. In short the NCF (negative calorie food) needs more calorie to burn than it releases. The dieters are so preoccupied with the exact procedure obligated by their dietitian of limited food intake and essential carbon fibers, vitamins and other nutrients that they don’t think of the NCF which can help them reduce their weight. Some NCF are as follows:-

Vegetables with Negative Calorie:

1. Broccoli
2. Asparagus
3. Celery
4. Spinach
5. Carrots
6. Parsnips
7. Radishes
8. Rutabagas
9. Turnips
10. Cucumber
11. Chicory
12. Lettuce
13. Celery root
14. Zucchini
15. Green Beans
16. Hot Chili Peppers

Fruits with Negative Calorie

1. Watermelon
2. Pineapple
3. Grape Fruit
4. Papaya
5. Apples
6. Cranberries

Many NCF are cheap and affordable in the market. Citrus fruits do not fall under the head NCF but are close substitutes of it as they help to move and reduce fat in the body. Moreover lemon a very common fruit amazingly acts as tonic which detoxifies the liver. It is very essential as liver is one of the important part of the body.

Green tea not so popular has least amount of calories. Studies have shown that it is the capability to burn calories more to the point acts as antioxidant tonic providing better body.

These are some of many NCF which by adding in your diet you can complete your weight loss plan. So keep fit, eat well and live healthy.

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Ingredients:

Rice                                     -1-cup
urad dal                              -1-cup
Yellow moong dal              -1-cup
Sour buttermilk                  -3 cups
chillies crushed fine          -2 green
Ginger grated fine             -1/4 tsp.
Soda bicarb                      -1/2 tsp
Oil                                     -2 tbsp.
Pinches red chilli powder  -2-3
Coriander finely chopped -1/2 tbsp.
Salt to taste

Process:

1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2.The granule must be fully. Mill to a coarse flour in dry chopper or at the flour mill.
3.This flour should be like very fine soji in texture. Store up in hermetic bottle and use as required.
4.Will keep good able to 2 months.
5.To make khaman, take 1-cup flour in a bowl.
6.Add buttermilk, and mix well. Keep- aside for 4-5 hours.
7.melt sodabicarb in the oil. Add to thrash.
8.Mix all ingredients except red chilli powder and coriander.
9.Pour immediately in a 6″ diam. greased plate.
10.Steam over water either in a cooker or steamer.
11.Pierce knife, and check, should come out clean if done.
12.Sprinkle the chilly powder and coriander, steam again for 2-3 minutes.
13.Cut into squares or diamonds and serve hot with coconut chutney.

Making time: 15 minutes including flour grinding and fermenting time
Makes: 12-14 pieces