Steps to prepare Chicken Ghee Roast recipe

Ingredients

• Chicken - 1 kg, bite sized pieces, washed
• Curd - 1/2 cup, thick yogurt
• Turmeric powder - 1/2 tsp
• Lemon juice - 1 tbsp
• Salt to taste
• Jaggery - 2 tsps (or sugar)
• Curry leaves - 1 sprig
• Ghee - 6 tbsps
• Dry red chilies - 7 to 8, large (spicy variety)
• Dry red chilies - 3 (small variety)
• Black peppercorns - 7-8
• Cloves - 3
• Fenugreek seeds - pinch
• Coriander seeds - 1 1/2 tbsps
• Cumin seeds - 1/2 tsp
• Garlic flakes - 7-8
• Tamarind paste - 1 1/2 tbsps

Method

1. Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator.
2. Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.
3. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.
4. Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three foiurth cooked.
5. Remove the sauteed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
6. In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.
7. Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and jaggery and cook on medium flame for 4 mts. Add salt to taste and mix.
8. Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.
9. Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.
10. Garnish with curry leaves and serve with ghee rice, any flavored rice of your choice or white rice.

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Steps to prepare Spicy Chicken 65

Ingredients

• Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
• Oil for deep frying
• Yogurt - a little less than 1/2 cup (perugu/curd)
• Salt to taste
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• For Marinade:
• Turmeric powder - large pinch
• Red Chili powder - 1 tsp
• Black pepper powder - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Lemon juice - 1/2 tbsp
• Salt to taste
• To coat chicken that has been marinated:
• Egg - 1
• Cornflour - 1 1/2 tbsp
• Rice flour - 1/2 tbsp
• For Tempering/poppu/tadka:
• Cooking oil - 1/2 tbsp
• Curry leaves - 1 sprg
• Garlic - 2 cloves, minced (optional)
• Ginger - 1/2", minced
• Green chilies - 4-5, slit length wise

Method

1. Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
2. In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
3. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
4. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
5. Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
6. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
7. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
8. Remove onto a serving plate. Garnish with coriander leaves.

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Watermelon reduce blood pressure, must read and share

Researchers have claimed that watermelon could significantly reduce blood pressure in overweight individuals both at rest and while under stress.Florida State University Associate Professor Arturo Figueroa said that the pressure on the aorta and on the heart decreased after consuming watermelon extract.

Figueroa's 12-week study focused on 13 middle-aged, obese men and women who also suffered from high blood pressure. To simulate cold weather conditions, one hand of the subject was dipped into 39 degree water (or 4 degrees Celsius) while Figueroa's team took their blood pressure and other vital measurements.

Meanwhile, the group was divided into two. For the first six weeks, one group was given four grams of the amino acid L-citrulline and two grams of L-arginine per day, both from watermelon extract. The other group was given a placebo for 6 weeks.Then, they switched for the second six weeks.

The results showed that consuming watermelon had a positive impact on aortic blood pressure and other vascular parameters.Notably, study participants showed improvements in blood pressure and cardiac stress while both at rest and while they were exposed to the cold water.

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Steps to prepare Spicy Chicken Salna Recipe

Ingredients

• Chicken - 1 kg, cut into bite sized pieces, washed and drained
• Onion - 2 large, finely chopped
• Tomato - 1, medium, chopped (optional)
• Ginger garlic paste - 1 tbsp
• Red chili powder - 1 1/2 to 2 tsps (adjust)
• Curry leaves - 1 sprig
• Oil - 4 tbsps
• Salt to taste
• Fresh coriander leaves - for garnish
• Shallots - 5 (optional)
• Green chilies - 2 (optional)
• Fresh coconut - 1/4 cup
• Roasted chick peas - 2 tbsps (dalia/putnala pappu) OR roasted peanuts OR cashew nuts - 6-7
• Roast for 3-4 mts on low flame:
• Cloves - 3
• Cinnamon stick - 1/2"
• Cardamom - 1
• Cumin seeds - 1 tsp
• Poppy seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Black pepper corns - 1 tsp

Method

1. Grind the dry roasted ingredients along with the shallots, green chilis, roasted chickpeas and fresh coconut to a fine paste adding little water. Set aside.
2. Heat oil in a heavy bottomed vessel, once hot, add the chopped onions and curry leaves and saute for 7-8 mts or till they turn lightly brown. Add ginger garlic paste and saute for 5 mts.
3. Add the red chili powder and chicken pieces and mix. Cook on high flame for 4 mts, mixing once in a while.
4. Reduce flame, place lid and cook for 15 mts. Add chopped tomatoes and cook with lid for 10 mts on medium flame, mixing once in a while.
5. Add the ground spice paste and mix well. Cook on medium flame for 3 to 4 mts and add two cups of water and salt. Increase flame and bring to a boil. Now reduce flame, place lid and simmer till the chicken is done. Salna is a watery gravy dish so ensure there is enough liquid. Add more water if required.
6. Once the chicken is cooked, turn off flame. Remove to a serving bowl and garnish with fresh coriander leaves.

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Steps to Prepare Lasagna with meat sauce Recipe

Ingredients:

- 1 lb ground mutton 

- 3/4 lb bulk pork sausage 

- 3 (8 ounce) cans tomato sauce 

- 2 (6 ounce) cans tomato paste 

- 2 garlic cloves, minced 

- 2 teaspoons sugar 

- 1 teaspoon Italian seasoning 

- 1 teaspoon salt 

- 1/2 teaspoon pepper 

- 3 eggs 

- 3 tablespoons minced fresh parsley 

- 3 cups small curd cottage cheese 

- 1 (8 ounce) carton ricotta cheese 

- 1/2 cup grated parmesan cheese 

- 9 lasagna noodles, cooked and drained 

- 6 slices provolone cheese 

- 3 cups shredded mozzarella cheese, divided (12 oz.)

Directions: 

• In a skillet, cook mutton and sausage over medium heat until no longer pink; drain.
• Add the next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.
• In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
• Spread 1 cup of meat sauce in an ungreased 13x9x2-inch baking dish. Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375°F for 50 minutes. Uncover; bake 20 minutes longer.
• Let it stand for 15 minutes before cutting.

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Steps to prepare Eggless Chocolate Cupcakes recipe

Ingredients:

• 1 3/4 cups all purpose flour (maida)
• 1/2 cup whole wheat flour (atta)
• 1/2 cup vegetable oil
• 1/2 cup unsweetened cocoa pwd
• 1 1/2 tsps baking soda
• 1/4 tsp salt
• 1 1/2 cups cold water
• 1/4 tsp cinnamon pwd
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 tbsps yogurt
• 1 tbsp vanilla essence

Steps to Prepare

1 Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.

2 In a large bowl combine the flours, sugars, baking soda, cinnamon pwd, salt and cocoa pwd. Set aside.

3 In another bowl combine yogurt, water, oil and vanilla. With a wooden spoon, lightly fold the wet ingredients into the dry ingredients until just combined and batter is thick. Do not over mix the batter.

4 Spoon the batter into the prepared muffin liners half way through bake for about 22-24 minutes or until a toothpick inserted in the center comes out clean.

6 Place on a wire rack to cool and remove muffins from pan. Serve warm or at room temperature.

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