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Ingredients: 1 lb. Medium Egg Noodles <LI>3/4 lb. mild sausage <LI>1 small onion, chopped <LI>1 small red bell pepper, chopped <LI>1 16oz. can diced tomatoes, drained <LI>1/4 cup egg substitute, slightly beaten <LI>1/8 tsp. pepper <LI>1 tsp. chili pepper <LI>1 can low-fat cream of mushroom soup, mixed with one can of water <LI>2 cups low-fat cheddar cheese picante sauce
Cook pasta according to package directions. While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture. While mixture is draining, scramble eggs in skillet. When eggs are done, add eggs, soup with water, tomatoes, spices, pasta and sausage mixture to 9x13 pan. Sprinkle top with cheese. Bake in preheated 350 degree oven for 20 minutes or until cheese is melted. Serve topped with picante sauce
Each Serving Provides:
24 g Protein
46 g Carbohydrates
20 g Fat
100 mg Cholesterol
798 mg Sodium
Calories from Fat: 39%
A cuisine that has spread like a virus all over India (and the world), Chinese food finds it's way on the most traditonal Indian restaurants. Fastidious Mughla enus now include a Chinese section with improvisations such as Paneer and Chicken Chilli. Kolkata's once-bustling Chinatown- Tangra was the first stopover for migrating Hakka Chinese who manned the Tanneries of the bustling leather trade. Their youn eneration, reluctant to be in the leather or restaurant business have now migrated to developed countries. The restaurateurs have smartly adapted their cuisine and made it more delectable to the Indian palate. It is now possible to get your Indo-Chinese fare in USA and UK !
How do you generalise into one culinary definition, the cuisine of an area so large it spans the entirety of Western Europe? Itâs a tedious task, which gastronomes can spend hours in the kitchen over. Chinese food is as diverse as the people it represents, with cooking having occupied a lofty position in its culture throughout history. With several Chinese emigrants to India hailing from the Canton region, it is often assumed that Cantonese cuisine is Chinese food epitomised - a gross misconception to say the least, if at all, Chinese fare in India has now been Szechaunized. As any Chinese food aficionado will explain, thereâs a lot more to this delicious fare than spring rolls, sweet corn soup and fried rice. China has several types of cuisine, based loosely on geographical area. Join Gourmet India on the culinary tour... Cantonese Cuisineâ In Canton the Chinese fondness for snacks and small eats reaches a kind of apotheosisâCanton is an area of lush tropical climate resultin n a wide range of ingredients being available to Cantonese cooks who are known to be fastidious about freshness and preserving natural flavour. Stir-frying, steaming and roasting are common cookin ethods, allowing foods to retain natural taste. One of Cantonâs greatest contributions to Chinese cookbooks is however dim sum. Literally translated to mean âtouch your heartâ, these tasty little morsels are a relatively new addition to the well-seasoned culinary scene and are fervently consumed as families and friends gather for the ritual of yum cha or drinking tea. Traditionally served by girls singing songs of praise for the delicacies they carried, it is now served on trolleys piled high with dim sum and a sign indicating whatâs on offer. Since the 10th century, the Cantonese have acquired a dim sum repertoire of around 2000 snacks that can be divided into four groups â steamed, variety foods such as parchment chicken, fried items and desserts, served at lunchtime â often as early as 10am and continuing till late afternoon. These tiny bites that delight the palette and capture the imagination are a quintessential part of Cantonese cuisine complimented perfectly with copious amounts of well- brewed tea. â¢ Canton Bites â Dim sum, sharkâs fin soup, fried rice, stir fried garoupa, roast pork
Szechuan - Some Like It HotThe flavours of the land locked mountainous Szechuan region in western China are well known in kitchens around the world. The liberally used Szechuan pepper gives this delectable cuisine its characteristic spicy undertones and a mass Indian following. Our link goes further back though and the chilli pepper was thought to have been introduced by Indian missionaries travelling along the Silk Route. Today itâs an indispensable part of this cooking. Also known as pepper flower, fagara or peppercorn, the spice that makes this food what it is, is not pepper at all. Instead the reddish brown fruit â one of the ingredients in five-spice powder is a berry that comes from the prickly ash tree. Not all Szechuan cooking will burn your taste buds either. Garlic, ginger and fermented soybean is also used, making Szechuan food all that it is.â¢ Szechuan Bites â Kung Pao chicken, mapo dofu, smoked duck
Shangdong SpreadA typical Shangdong spread is defined by its emphasis on aroma, freshness, crispness and tenderness. Comprising of Jinan and Jiaodong cuisine, shallots and garlic are used liberally in seasonings while soups such as Birds Nest â made from swallows nests cemented by the birds own saliva is a popular delicacy, loved by many but a rather bland overpriced fare to others. Deep-frying, grilling and stir fryin s common in Jinan cooking while delicately prepared seafood is a Jiaodong speciality.â¢ Shangdong Bites â Birds Nest soup, yellow river carp in sweet and sour sauce
Peking FareâAnything that walks, swims, crawls or flies with its back to the heavens is edibleâTake your pet to the Chinese capital and as the rumour goes it will probably end up as the entrÃ©e on the next table. Yes, they do eat dog here but then again in some parts of France horse-meat is de rigeur. There is plenty more to sample however and the cold harsh climate means that solid nourishing fare like steamed dumplings, lamb, salted pickled cabbage, pancakes and soothing hot pots are popular. Hot pot diners simply select morsels of prepared raw food from pates around the table, place the n the pot, wait for them to cook, fish them out of the soup, dip the n the sauce and eat them hot, fresh and tender. Wheat rather than rice is the staple grain and noodles made from wheat flour often constitute for a main meal, while the use of vinegar and garlic is common. â¢ Peking Bites â Mongolian hot pot, lamb with scallion, chicken with walnuts
Huaiyang FoodThis cuisine is renowned for its seafood and soup, which according to a sayin s so clear that you can see the bottom of the bowl. Sweet, freshwater and saltwater fish, shellfish and crab are popular ingredients prepared by simmering, boiling or bakin n earthenware pots over a low flame. The delicious Beggars Chicken baked in lotus leaves in a clay pot is also cooked in this way and according to legend got its name when a thief wrapped a stolen bird in clay, bakin t in a hole in the ground. Peanut oil and lard are the main cookin ediums.â¢ Huaiyang Bites â stewed crab with clear soup, Liangxi crisp eel, Beggars chicken Shanghai NoonâThe flavours are only five in number, but their flavours are so various that one cannot taste them allâShangha s the gastronomic capital of China; its cuisine distinguished by the use of heavy and highly flavoured sauces. Cooked in deep fat and soy sauce, the food is highly palatable and retains its flavours. The red cooking process whereby meat is slowly simmered in dark soy sauce resultin n a reddish tinge in the final dish is a common cooking technique as is braising, stir frying, deep frying and pan frying. Vegetarian cuisine is also developed and chefs are known for the skills in taking vegetables, diced mushrooms, fungus and bean shoots and turning the nto culinary masterpieces. â¢ Shanghai Bites â red cooked chicken, stir-fried mushroom and bamboo shootBest of the Rest â Hunan, Fujian and AnhuiDefined by its thick pungent flavour and liberal use of chilli pepper and shallots, the appetizing Hunan cuisine is prepared by simmering, stewing and steaming, with most dishes having a hint of sour and spice flavour. In the Fujian province seafood appears over and again, often prepared in a sweet and sour form or with a pickled taste to it fro arinatin n wine. Chefs from Anhui focus their attentions on temperature in cooking and are good at braising and stewing. Ha s often added to improve taste and sugar candy to better freshness. Dishes are often stewed in brown sauce with a stress on heavy oil and sauce.â¢ Stewed Snapper and braised Pigeon.According to a Chinese proverb food is the first necessity of the people. The Chinese savour their food and eatin s an art in the Red Kingdom. Their chefs are experts at extracting the essence of flavour and a great emphasis is placed on freshness of the ingredients no matter where you are. India has not been immune to the invasion of Chinese restaurants. There are however only a few that specialise in regional fare. The next time you find yourself eating Chinese, notice that the menu includes a variety of dishes from all over the country. This way instead of liquidating your life savings and annual leave in an effort to cover the vast expanse of land that is China to satiate your love for Chinese food, you can simply nip into your favourite Chinese restaurant and come out equally satisfied.
This is one of the great recipe of Bengal and it's Fish preparation
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I chanced upon a quote from none another than the Enlightened Great Albert Einstein. “Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.” The startling thing is that one can’t be more far removed than him in the subject of Food.
I may never evolve into a vegetarian, but having been an extremely hardcore non-vegetarian for the past half a century, I am slowly getting there. Well, if not getting there, I am certainly getting more enlightened to its varied advantages and also appreciating its flavour as a hard core foodie. As a self-respecting gourmand I have realized rather late the myth that a vegetarian gourmet spread cannot be as much a wholesome culinary experience as ‘Carnivore’ affair in Nairobi.
I owe this lateral shift to two fabulous experiences in the past month. One at my sisters place who introduced us to a vegetarian ‘Pahadi’ cuisine from the Himachal region and the other was at the home of a friend who created what I would say a Michelin experience at the Bajoria’s home, that too packing the entire evening with 10 different Vegetarian starter dishes, each one a killer. I will post about that later in detail another time. Lets delve into the ‘Pahadi stuff for now.
Every region in India has a distinct vegetarian tradition which is cooked as parallel to its Non vegetarian counterpart. Just as much, every region also has a parallel Muslim delicacies to counter the Hindu / Brahmin cuisine. Himachal cuisine is a bit removed to this practice, as there isn’t much or rather zero influence of Mughal/ Muslim traditions in the region. The upper regions of Himachal does have a tradition of Non vegetarian dishes which I have yet to explore.
Sangeeta made the evening special as she even organized some traditional Thalis and managed to give the experience a truly traditional flavour by getting small knick-knacks, which created an ambience of the region.
Traditional Pahadi –
1) Instant Raw mango and onion PICKLE called ‘NIMKI’ –Sliced raw mango and onions in Mustard oil with salt red chillies and Kalonji ( Nigella seeds)
2) A refreshing CHUTNEY – called ‘CHACHA’ - Raw mango, Mint, Curd green chilli with a dash of coriander leaves minced together with pinches of the traditional Masalas.
3) Sweet and Salt gravy Chutney ‘GUDAMBA’ – Whole Raw mangoes cooked till tender and flavoured with Jeera powder and sweetened
And the usual
I) Sliced Ginger with split green chillies in Lemon juice and salt
II) Pickled Button onions
III) The Traditional Smashed onions with the skin and squashed to remove juice and raw green chillies
All dishes have a lot of Coriander powder along with all other masalas of course and lot of ‘Hing’ Asafoetida added when cooking and are topped with lot of Coriander leaves. All are cooked in curd based gravy, which require skill and timing.
1) Black lentils with Kidney beans – MAA KI DAAL – Cooked in ‘Mustard’ oil and to it was added COAL Burnt red hot in a mesh case and Asafoetida liquid poured over it. No Tomatoes or Cream but instead some curd was added to the onion ginger garlic 'tadka'
2) Chick peas in Curd – ‘MANDRA’ – This one is in Pure Ghee - A tricky one to do as the curd needs to be stirred continuously on high flame till it starts boiling – and then pre boiled chickpeas are added – The Masalas have lot more of Dry Coriander powder along with Garam masala etc.
3) ‘JIMIKAND’ – Cooked in the traditional Pahadi style gravy made of DRY COCONUT called ‘GUTT’ little onions, green chiliies, coriander leaves, curd and DRY AMLA to add the sour taste along with all masalas ground together and cooked in Coconut oil. Almost tastes like a Mutton dish….wow
4) Special RICE Dish – ‘BALAI’ - Rice with ‘BADI’ ( Not sure what it would be called in English) traditionally cooked in a gravy of butter milk– the water that you get when butter is made from malai ) – She just used Curd and a bit of malai as now you don’t get Makhan from packaged milk.
DESSERT: Absolutely Marvelous.
1) Traditional KADDU HALWA – flavoured with ground cardamom and garnished with Cashew Nuts and KISHMISH topped with silver foil.
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This is my first microwave recipe and probably the first and BEST EVER CRISPY & CRUNCHY FRIED FISH I have ever tried or should I say this is the best alternative to deep fried fish, cooked in just 2 tbsp of oil. Initially I planned just for a Fish Fry recipe, but with some settings changed in the microwave, it turned crispy and crunchy :-) I thought my experiment failed completely this time , but when I tasted the fry, it was so crispy and crunchy ,tasted just like deep fried fish ,the taste was also awesome :-) In this recipe I have used a whole pomfret a little over 1 lbs.;depending on the size and number of the fish ,the cooking time and power level will change.
- 1.1 lbs. whole pomfret
- 1 green chili, with very little heat, mostly used for flavors. Can use 1 tsp red chili powder instead if you want more heat.
- 2 cloves garlic
- 1, 1" piece of ginger
- juice of one and half lemon
- 1 tbsp Badshah Fish Masala/ 1 tbsp garam masala
- Salt, as required
- 2 tbsp oil
- Cut and clean the fish thoroughly. Make 2 slits of 1" ,on both the sides of the fish so that the fish gets marinated well.
- Marinade fish with salt and lemon juice, keep aside.
- Next, add garlic , ginger and green chili in the mixer and make a smooth paste.
- In a bowl add this spice mix with 1 tbsp of Badshah fish masala with 1 tbsp of oil, mix well.
- Apply the marinade on both the sides of the fish, keep marinated for 2 hours.
- Before frying, add a tbsp of oil in a microwave safe baking dish, spread well, put the fish inside and cover the dish with wax paper . (TIP : Make sure to maintain at least an inch gap , the wax paper should not touch the fish . Do not seal tight, keep one end free.)
- Next are the exact steps that I followed.First set the power level to 8 and microwave fish for 6 minutes .Change the power level to 10 and microwave for another 5 minutes.
- Turn the fish and microwave for another 7 minutes at power level 10. Let cool for a couple of minutes before serving.
- A crispy fish fry is ready to be served. You can enjoy the fish fry with rice and any other curry of your choice.
My hubby got some fresh shark meat from Asian store last weekend, so I thought of trying Shark Ambotik, a delicious and extremely flavorful dish well known for its TANGY and SPICY taste. "Ambot" meaning TANGY and "tik" meaning SPICY is a Popular Goan cuisine which goes extremely well with SHARK meat because of it's strong flavor. There are a lot of variations to prepare a Ambotik curry with fish like Pomfret, Mackerel, Sardines , but I felt shark meat is the best choice as the strong flavors of Shark meat compliments the tangy and spicy taste of the gravy
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 5
- a little more than a lb. of Shark meat, cut into 2" cubes
- 7 to 8 shallots, chopped lengthwise
- 8 to 10 kokum petals
- A handful of grated coconut and 1tsp of coriander seeds , dry roasted to a golden brown color and made into a fine paste.
- Salt, to taste
- Oil, as required
For the masala:
- 1/2 of a medium sized onion, coarsely chopped
- 6 to 7 whole Kashmiri Red chilies or 1 and 1/2 tbsp of Kashmiri chili powder( increase or decrease the spice level according to your taste)
- 5 to 6 whole peppercorns
- 1 tsp cumin seeds
- 4 to 5 cloves of garlic
- 1, 1" piece of ginger
- 1/2 tsp turmeric powder
- 1/2 tsp sugar
- 4 tbsp of vinegar
- Marinade the Shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
- In the mean time, make a paste of all the ingredients for the masala.
- Heat a tbsp of oil in a wide bottomed skillet, add the shallots , fry till translucent, next add the ground masala along with the paste of roasted coconut and coriander seeds. Fry for 3 to 4 minutes on a medium heat by constant stirring or until the raw smell of the spices vanish.
- Next, add 2 cups of water, salt and the kokum petals, cover and cook on medium heat until it comes to a boil.
- Lastly add the shark meat, cover and cook for 8 to 10 minutes on medium low.
- Serve hot with Rice.
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Ingredients used :
- 10 to 15 medium sized shrimp
- 2 cups of Homemade shrimp stock
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1/4 tsp white pepper
- 3/4 tsp paprika
- 1/4 tsp thyme
- Crumbled Bay leaf, 1
- 1/3 cup Browned flour
- 1/8 tsp Cayenne pepper
- 1 tsp minced garlic
- 1/4 tsp Black pepper
- 1 tbsp File powder
- 1/4 tsp Oregano
- 1 tsp Salt
- 1/4 cup butter
Preparation time : 15 to 20 minutes
Cooking time : 1 hour (excluding the time for preparing stock)
Serves : 4 to 5
- Prepare a Shrimp stock with shrimp shells and heads
Rinse the shrimp shells and heads properly and keep it in stockpot with 4 big cups of water , 1/2 cup of coarsely chopped celery and onion . Now, bring it to a boil on high heat. After sometime, reduce the heat, let simmer for 10 minutes. Again turn the heat to medium and let simmer for another 25 to 30 minutes. Allow to cool, and strain. The stock would reduce to approx 2 cups.
- Prepare seasoning
Mix 1/4 tsp White pepper, 3/4 tsp Paprika, 1/4 tsp Thyme, Crumbled Bay leaf 1, 1/8 tsp Cayenne pepper , 1/4 tsp Black pepper ,1 tbsp File powder, 1/4 tsp Oregano, 1tsp salt in a small bowl.
- Prepare main dish
In a preheated,
, add 1/4 cup of butter with the chopped onion, green pepper and celery, stir fry for a minute or so.Next add
the seasoning and over medium heat stir it frequently. When it is cooked for 2 to 3 minutes, add the minced garlic, cook for another 2 to 3 minutes. When all the vegetables start forming a greasy crust , add the browned flour. Over medium heat cook it for a minute by continuous stirring. Now, add half of the stock , keep stirring, let all the flavors blend together. Next, add rest of the stock, and let simmer on low flame for 20 to 25 minutes or until you get a semi-gravy like consistency. Lastly, add the shrimps to the gravy, cook for another 5 minutes. Serve it hot over rice. This shrimp gravy will definitely add up new essence to your meal.
Read more: http://www.onlyfishr.../#ixzz1tBS1jFFi
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Capsicum is an incredibly versatile vegetable that can be cooked in many ways, and it's a great source of vitamin C!
Ingredients (to serve 4)
4 medium sized organic capsicum pieces + I chopped piece
3 cloves minced organic garlic
2 organic onions chopped
250- 300 g organic tomatoes diced (keep liquid)
a pinch or 2 of cumin seeds (jeera)
1 cup rice
a few organic green chillies chopped (according to your spice level)
500 ml (about 2 cups) organic vegetable broth or water
1 bay leaf (op.)
Organic Coriander leaved to garnish
salt and pepper to taste
Op. cheese to crumble on top
To make the rice
1. Heat 2 tbsp oil in the bottom of a large saucepan and add the cumin seeds.
2. Add chopped organic onions and saute until transparent.
3. Add uncooked rice, organic garlic, (op) bay leaf, chopped organic capsicum, and chopped organic chillies and saute until rice is brown.
4. Add diced organic tomatoes with liquid and the broth (or water).
5. Bring rice to a boil and then reduce heat and cover pot. Simmer for about 20 minutes or until rice is tender- add salt and pepper to taste.
To stuff the capsicum
1. Pre- heat your oven to 350 degrees.
2. Cut the tops of the organic capsicum and scoop out the insides. The capsicum need to be softened but still firm, so boil for 3-5 minutes.
3. When the capsicum is softened stand up in a baking dish and fill with stuffing.
4. Pour about 100 ml of water around the capsicum to keep them from burning.
5. Cover the baking dish with foil and place in the oven. Bake for 20 minutes.
6. Optional: Uncover the baking sheet, sprinkle cheese on top, and bake uncovered until cheese is bubbling.
7. Garnish with organic coriander and serve.
Variations: Try adding chopped pieces of organic zucchini or organic chappan kaddu to the rice to add more flavor!
I Say Organic offers home delivery of affordable & fresh organic vegetables in south Delhi. We strive to get the prices as close to those of sabjiwallahs as possible. For more information, PM me.
Food tastes the best when it is cooked with the best ingredients.
I Say Organic
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SPICES OF India CREATES A MAGICAL EFFECT- CHEF RAMAN ..
The Indian Institute of Spices Research, located at Calicut (Kozhikode) in Kerala, India, is exclusively devoted to conduct research on all aspects of spice crops such as black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia and vanilla.
World Of Indian Spices
Cuisine is an expression of a nation"s soul and any understanding Of Indian Cuisine would have to take into account our Diverse and Fascinating Spices.
Their sensuous aromas and flavors enliven the palate, activate taste bud and heighten the enjoyment of Gastronomic pleasures.
Whole spices are roasted to enhance flavour. The Drying Process is Simple.
Spices can be roasted in drying pan over a very low heat or in the oven , or traditionally in the sun.
Name & Description of each spices-
Asofoetida ( Hing )
Obtained- In the form of a Resinous Gum from a plant that grows mainly in Afghanistan And Iran Despite its disagreeable O dour, A minuscule amount, attached to the lid of the vessel , can add a very distinct and yet agreeable flavour.
A must in Gujrati Cuisine....
Aromatic Ginger ( saunth ):
Though aromatic ginger provides a distinct flavour and aroma, its very rarely used.
Available fresh and dried , this cannot substitute ginger under any circumstances.
Black cumin ( shahi Jeera )
Despite its Hindu description , this is not real cumin. Its aromatic ,
peppery and has a flavor different to cumin.
Bay Leaves ( Tej patta)
Used exclusively in North Indian Cuisine For flavorings;leaves are discarded after use..
of all the spices in the world , only saffron is more expensive than Cardamom. Used for desserts & Pulao.
Carom seeds have Thyme like flavor.
provides strong medicinal properties.
Dried and Ground , is the mainstay of Indian cookery.
Curry Leaves ( Kadi Patta ):
are essential ingredient in almost all curries.
It Was first used in china over 2,000 year ago
The oil that is derived from the buds acts as an effective
is Pale , Thin bark .used for sweet and savoury foods..
Fennel ( Saunf )
Fennel is also known as ' sweet cumin
have slightly bitter taste.
A must in preparations of pickles..
Tangy qualities that tickles the tastes buds and used for flavorings.
used sparingly- only for Meats & Fish curries- as a part of garam masala.
Mustard Seeds -(Rai)-
used in pickles..
used rarely in small quantities.
Onion Seeds ( kalonji)
Bengalis cannot think of cooking vegetables or fish without onion seeds.
Some More knowledge of spices
Even nowadays when most Indian cuisine lovers can afford meat, each kind of meat can taste completely different when different spices are added. Herbs and spices make simple vegetarian dishes flavorsome and really exciting. The meat is either cooked in a wok or in a special tandoori oven â therefore itâs not fatty, neither overcooked. Itâs served along with vegetables and rice â giving a well-balanced mixture of carbohydrates and proteins.
A daily diet rich in spices may offer protection against cancer and other illnesses. This may be reason, why Indians suffer lower cases of many cancers. A chemical called capsaicin, which fives spicy food its kick, holds they key to the next generation of anti - cancer drugs.
Well in the end :- East or west Indian food & spices are
the world "s best"
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Within the human body, millions of processes are occurring at all times. These processes require oxygen. Unfortunately, that same life giving oxygen can create harmful side effects, or oxidant substances, which cause cell damage and lead to chronic disease.
Oxidants, commonly known as "free radicals," can also be introduced through external sources such as exposure to the sun or pollution and other mediums being stress, alcohol intake, consumption of junk food and other unhealthy practices.
Free radicals are like gang of hooligans which roam around freely in the body colliding with organs and tissues causing oxidative damage and abrasions all over. They have no specific function to perform and hence act like devils. They cause inflammation which is found to be the primary cause of all the diseases.
To fight with these free radicals, our body requires antioxidants. Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities. Scientists from Auburn University, USA recommend that individual need as much as 3000-5000 Orac Units per day to combat oxidative stress. The World Health Organization recommends a daily intake of 5 uniquely different fruits and vegetables per day to ensure that the antioxidant requirements are met.
Antioxidant agents are found in foods, such as dark green leafy vegetables. Items high in vitamin A, vitamin C, vitamin E, and beta-carotene are believed to be the most beneficial. They are also found in fruits and vegetables, those with the strongest colors being healthiest. Orange and red peppers, tomatoes, spinach, and carrots are examples.
AS SEEN ON BBC MIDLANDS TODAY We are an Indian Takeaway and we only use quality ingredients to create our finest Indian cuisine. We are proud to announce we are the first Indian takeaway in the world to have our kitchen on a live stream web broadcast through our own website.
This new technology will ensure that you can watch your order being created. Also this means we have nothing to hide because some takeaways cook from frozen and we do not BBC Panorama why not use frozen chicken
Also we have introduced a new tracking system into our delivery driver's vehicles so you will soon be able track your order exactly were it is once we have our systems fully operational.
Why choose Maliks?
We only use lamb and chicken in our dishes, We only use cholesterol free fats, Only use Class 1 chicken breast, Freshly prepared spices, Authentic Indian Recipies, Live WebCam, Balti, Fast free delivery. Chicken Lava (Very Hot)in Chef Specialities Chicken and the hottest chillis from around the world,cooked with herbs to a secret recipe, this poboley is worlds hottest curry!
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Everythin do in my garden/yard, I would like to share here.
First of all, why a interested in in doin arden work ?
As a kid, I used to watch my mother do gardenin n the small garden that we had at the central govt. quarters where we lived. She would ask my brother and sister to help her with it, but usually they didn't or were busy with their studies. I would help take out grass, bring out the pipe/hose or fold the pipe after she was done watering (I was little then and she probably didn't trust me then with watering her plants). As rew, we had a backyard too which she didn't use and ot full freedom to do what I wanted there, but all I did ever was either dig a huge hole (I wanted to see how far I could dig) or burn wood/junk or chase the kids with sticks and stones who came to steal the guavas(peru) from our tree. uarded our neighbor's Drumsticks' tree too, because our neighbor allowed me to climb their tree and pluck leaves. My mother would fry the leaves. Once I found a dead animal(big rat, called goose in hindi) outside on the road, I dragged it with a stick near our yard and then ran inside and told mom "There is a dead rat outside. Your lemon tree seems to be pale; didn't you say that dead animals are good fertilizers ? Can I dig a hole near the lemon tree and plant it?" I would also collect dung, etc and put it near the plants' roots for manure.
Long story short..... ay have picked up some interest in gardening fro y mom and watchin randfather(mom's side) in the fields when we visited our native village in AP during summer vacations.
Since last year, I have been asked by my doctor to indulge in some physical activity / walks to keep my stress level low, high bp under control. So it came naturally to me to fully utilize the backyard for gardening. It also gives me a sense of satisfaction, when I work in the yard, even if it involves just picking up weeds/grass.
Bengali Wedding Feast And Bahubhat A Bengali weddin s a midnight celebration and reminiscent of all that is poetic and sentimental. The bride dressed in a red and gold sari, wears a crown of soft white wood and is given vermillion in her hair with ornaments of every variety. The groom too wears his crown and a flowing silk dhoti topped with a kurta. The bride is carried to the marriage altar on the shoulders by her uncles and there is much revelry with conch-blowing and clapping. The wedding feast includes vegetables, rice, puris, meat or chicken, eggs and fish dishes. Fish, considered auspicious by all Bengalis, is a prominent feature of their weddings. Covered with sindoor, a symbolic fish is taken to the wedding ceremonially by the bride's family.The first meal served by the new bride is called bahubhat. This is a time of accepting her with respect in her new family and for her to know her new relatives.The important dishes served are
Ingredients: 1 cup gram flour (besan) <LI>a pinch of orange colour <LI>1 Â½ cups sugar <LI>Â¼ tsp. saffron <LI>1 tsp cardamom powder <LI>1 tbsp sliced almonds and pistachios <LI>ghee as needed Method: Mix flour with enough water to make a batter of drop consistency. Add colour. Heat 2 cups of ghee to very hot. Through a fine sieve drop tiny drops of batter into ghee. When they are just golden, remove and reserve. Prepare a syrup of sugar with one cup water. When the syrup is ready, add the drops, saffron and cardamom powder. Add nuts. Mix well and serve
Ingredients: <LI>3 cups milk <LI>2 cups jaggery <LI>Â¼ cup curds Method: Heat milk and simmer, stirring constantly till creamy Add jaggery and blend well. Cool While lukewarm, add curds and mix. Pour in a ceramic bowl, cover with a cloth and keep in a warm place. After 4-5 hours, the dhoi will set. Refrigerate when dho s firm.
Ingredients: Serves 6 <LI>4 eggs, hardboiled. peeled. halved lengthwise <LI>5 medium potatoes. boiled, peeled. mashed <LI>2 onions, grated <LI>1 tbsp. ginger-garlic <LI>1 tsp. chilli powder <LI>Â½ tsp. turmeric powder <LI>1 tsp. gara asala <LI>1Â¼ cup breadcrumbs <LI>2 tbsps. coriander leaves. chopped <LI>oil for frying <LI>salt to taste Method: Heat 2 tbsps. oil. Add onion. ginger-garlic paste, all powdered masalas and salt. Add breadcrumbs and knead.Shape half eggs of mixture and fit to each half of real eggs. Prepare all eggs thus -half paste half potato mixture. Shallow fry In a pan in hot oil.
DHO UTTON KHORMA
Ingredients: Serves 6 <LI>1 k utton, cubed <LI>6 potatoes. peeled <LI>4 onions, chopped, ground <LI>1 tbsp ginger-garlic paste <LI>1 cup curds <LI>1 tsp. turmeric <LI>1 tbsp. chilli powder <LI>1 tbsp. gara asala powder <LI>1 tbsp. sugar 2 bay leaves <LI>1 cup oil <LI>salt to taste <LI>Ground coarsely: 6 peppercorns <LI>1 Â½ tsp. aniseed <LI>6 cloves <LI>3 cardamoms Method: Mix meat, curd, chilli, turmeric and gara asala powders. Add ginger-garlic paste, salt and sugar. Reserve for 3 hours. Heat oil in a pressure cooker. Add whole crushed spices and bay leaves. Add onion paste and brown. Add tomato paste and brown.Add meat with marinade. Brown till oil separates. Add 2 Â½ cups hot water, salt if needed and cook slowly till meat is soft.DHO ACCHH Ingredients: Serves 6 <LI>1 kg. Rohufish, cleaned, cubed <LI>1 cup curds <LI>1 Â½ tsp. turmeric powder <LI>2 onions, ground to a paste <LI>1 tbsp. garlic paste <LI>1 tbsp. ginger paste <LI>3 tbsps. mustard oil <LI>salt to taste For the gravy: <LI>6 tbsps. mustard oil <LI>1 tsp. sugar <LI>2 bay leaves <LI>8 cloves <LI>4 cardamoms <LI>4 black cardamoms <LI>8 peppercorns <LI>2 pieces cinnamon <LI>6 whole red chillies <LI>salt to taste Method: Mix curd, turmeric powder, ground onion, garlic and ginger. salt and oil. Apply to the fish and keep aside for 3 hours. Heat mustard oil and fry the whole spices. Add sugar and salt to taste. Add the marinated fish and cook till done.
Ingredients: Serves 6 <LI>500 gms. cauliflower. cut into flowerettes <LI>3 large potatoes, peeled. cubed <LI>2 brinjals, stems removed. quartered <LI>200 gms. red pumpkin, peeled, cubed <LI>Â½ tsp. aniseeds <LI>1 Â¼ tsp. cummin seeds <LI>Â¼ tsp. onion seeds <LI>Â¼ tsp. fenugreek seeds <LI>Â¼ tsp. mustard seeds <LI>Â¾ tsp. turmeric powder <LI>1 tsp. chilli powder <LI>2 green chillies. sliced <LI>2 bay leaves <LI>Â½ cup mustard oil <LI>salt and sugar to taste Method: Heat oil and add the five kinds of seeds and bay leaves. Add the potatoes and cauliflower and stir fry till slightly brown. Then toss in brinjals, pumpkin, turmeric, chilli powder, green chillies, salt, sugar, one cup of hot water and cook covered till vegetables are done,
Ingredients: <LI>2 cups khoya <LI>4 cups sugar <LI>2 cups paneer <LI>1 tsp baking powder <LI>5 tbsps. pistachios broken coarsely <LI>Â½ cup rava <LI>1 tsp. cardamom powder <LI>ghee as needed Method: Mix Khoya paneer, rava and baking powder. Knead well. Reserve for 2 hours. Mix sugar with three cups of water and boil. Remove scum as it tops. Add cardamom powder. When syrup is of a one - thread consistency remove. Divide khoya dough into lemon - sized balls. Stuff each centre with pistachios. Heat 2 cups ghee and fry gently till the jamuns are dark brown. Drain out and put in syrup one by one . Add remaining pistachios.
MATHA DIYE MOONGER DAL
Ingredients: <LI>1 cup green gram ( moong ) dal, without skins <LI>1 tsp. ground ginger and cumin seeds <LI>2 tomatoes chopped <LI>2 bay leaves <LI>Â½ tsp sugar <LI>Â½ tsp. turmeric powder <LI>5 tbsps. oil <LI>1 fish head (rohu), cleaned <LI>Â½ tsp . cumin seeds <LI>salt to taste Method: Rub fish head with a little turmeric and salt. Reserve . Heat 1 tbsp. oil and fry the dal till pink. Add three cups hot water and cook till nearly done. add tomatoes, green chillies. Add sugar, turmeric and ginger, cumin seed paste. Add the salt and boil till blended. Heat 3 tbsps. oil and fry the rohu head well and add to simmering dal. Heat one 1tbsp. oil. Add fenugreek and cumin seeds and bay leaves. When seeds pop, pour over dal.
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