Sweet Delicacies From Delhi Street Shops

By Rrakesh Kkumar

Delhi is known for sweet dishes and desserts. Since Delhi is not having its own cuisine, you can find the variety of dishes from all places around the country. Best Restaurants in Delhi offer sweet dishes like Rosogulla, Sondesh, Cham Cham, etc. from West Bengal to Kheer, Maal Pua, Kulfi, etc. from the other parts of India. Sweet dishes from West Bengal are definitely very famous all over the country but sweet dishes from other parts are also liked everywhere. South Indian Rasam or Moong Daal Halwa are also liked by everyone. Rajasthan is famous for the Ghewar, Pinni, etc. You can also find lot of North Indian sweet dishes from Punjab and Haryana in Best Restaurants in Delhi.

Not only sweets from within India, you can get the taste of continental desserts like flavored ice creams, sundaes, mocktails, etc. that are not of Indian origin. Best Restaurants in Delhi offer all these international tastes and much more. You don't need to visit a five star hotel or a big restaurant to taste these delicacies. In Delhi, you can easily find a big variety of sweets in streets and local shopping places.

If we talk about the lower class Delhities, who cannot afford the Best restaurants in Delhi the best place to enjoy the sweets is the small shop counters that can be found on road side almost everywhere around the city. The most famous of all the sweets is Jalebi which is liked by all the classes in Delhi and all over India. Jalebi is a crispy fried maida in ghee dipped in the melted sugar. Whether it is the old bazaars in Chandni Chowk of Old Delhi or modern shopping complexes and shopping malls in South Delhi, you can find mouth watering jalebi everywhere. It's a sweet dish that joins everybody. From a daily wage labour to a rich business man, everyone Is fond of this taste.

Lot of upcoming brands have modified the original taste of these dishes according to the taste of young generation and their target customers to improve their sales. Brands like Haldirams, Bikanerwala, Punjabi by Nature, etc. have shown some innovation in doing so and have become popular also but the original taste lies in the original recipes.

You can find the most authentic taste and original recipes in old markets and oldest of shops in Chandni Chowk, Karol Bagh, Pahar Ganj, etc.

For more information about best restaurants in Delhi and best restaurant in west Delhi please log on http://www.authenticrecipes.in/

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Low Fat Samosa Recipe

By Liz Canham

I love samosas but I always worry about the fat in the pastry and the fact that they are usually deep fried. No matter how hot and fresh the oil, this is not a low fat option!

You can fill a samosa with anything - ground meat, vegetables, even fish but obviously, vegetables and fish are the low fat options here. You can really use any vegetables you like as long as they don't let out a lot of water, such as tomatoes, but the following is a fairly traditional samosa recipe using peas and potatoes.

The Filling

725g (1lb 10oz) potatoes
Medium onion
1 tbsp fresh root ginger
175g (6 oz) peas (defrosted, if frozen)
Fresh coriander
Salt to taste
1 tsp coriander powder
1 tsp garam masala
1 tsp ground roasted cumin seeds (dry roast in a non-stick frying pan and grind in a pestle and mortar or coffee grinder)
1/4 tsp cayenne pepper
Lemon juice to taste (about 2tbsp)

Boil the potatoes and when cool, cut into small cubes.

Finely chop the onion and fry it until it just begins to brown in a little vegetable oil. Grate the ginger root and add to the pan with a finely chopped green chili (seeds removed, if you prefer), the peas and a small handful of fresh coriander, finely chopped. Finally add a little water then cover and simmer the vegetables for 10 - 15 minutes, stirring occasionally and adding more water if the mixture dries out too much.

Add the potatoes and salt together with all the spices and lemon juice. Mix and cook for a few minutes, stirring. Check and adjust seasoning and allow to cool.

Filo Pastry (low fat option)

Buy frozen filo pastry. I don't think anyone in the world makes their own! Defrost the pastry. Unfortunately, for the above filling recipe you will need only two or three sheets but you can use up the rest by making Greek or Turkish cheese pies or Spanakopita (spinach and cheese pie).

Filo pastry can be very delicate so defrost then unroll very gently. Whatever you're not working with should be covered with a damp tea towel, as it dries out very quickly.

Lay out your filo pastry and if you want to increase the filling quantity, cut the whole stack into three or four equal strips, depending on the width of your pastry and the size that you want your samosas. However, anything less than about 3 inches (7.5 cm) wide and you will have great difficulty folding it. Cover all but one of the resulting stacks with a damp tea towel.

Fold the first strip of filo across the corner and place approximately a teaspoonful of the filling inside the fold. Now fold this triangle towards the remaining length of the strip of pastry thus covering one open side of the triangle. Fold back the other way keep folding in the same way until all three sides of the triangle are closed in and the strip of filo is used up. Stick the edge down with a mixture of flour and water.

Carry on making your samosas until the filling mixture is finished. If there is some left, you can freeze it for another time. Place all the samosas on an oven tray and brush each one sparingly with vegetable oil. Bake in a fairly high oven, Gas 7, 200C (or follow the instructions on the packet of filo pastry) for about ten minutes or until the samosas are crisp and golden.

You may be interested to know that two full sheets of filo pastry contain 80 calories, whereas a shortcrust pastry recipe suitable for the above amount of filling contains approximately 1287 calories, so there's really no contest if you're on a low fat or weight reducing diet. In addition, the oven baking is far less fat intensive than deep frying.

Visit Samosa Recipes for more recipes and books.

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Yummy Samosa Recipe

By Vijayjan Nair

Samosa is a very popular snack item in Indian and South Asia as well. But you can find it all over the world in different variations. Basically, the samosa is a stuffed pastry which is either oven baked or deep fried. The fillings are usually made with boiled potatoes, peas, onions or ground beef or chicken. Samosa is chiefly enjoyed with some chutneys.

Samosa is a yummy snack liked by almost all age groups of people. Depending on the regions, the stuffings of the samosas might be different, but the method of cooking always remains the same. For example, the North Indian style samosa is very different from that of South Indian style samosa. In this article, you will get a recipe of Indian vegetarian samosa.

The basic ingredients required are;

250gms all purpose flour, 1 cup water, 500gms potatoes, 100gms green peas, 2 chopped onions, 6 green chillies, 2tsp lemon juice, 1 tsp ginger garlic paste, 1 tsp coriander powder, oil, pinch of chili powder and turmeric powder, coriander leaves( for garnishing) plus salt to taste.

How to Make the Filling:

To make the filling, first you need to boil the potatoes and mash them. Take a pan and add 1 tsp of oil. Put chopped onions and green chillies once the oil is heated. Fry the onions till golden brown and put ginger garlic paste. You can also little chili powder and turmeric powder. After one minute of frying, add green peas and mashed potatoes. Mix them well. Add little lemon juice, coriander powder and salt. Cook for 10 minutes and garnish them with chopped coriander leaves.

How to Make Samosa:

Place the flour in a bowl. Add 3 tbsp of oil and little salt to the flour. Knead the flour by adding water and set aside for 30 minutes. Divide the dough into 10 equal parts and make them into round flat balls. Roll every balls into a small-sized round chapatti and then cut into 2 equal semi circles. Fold the semi circle into half and seal one side with water to make a triangle pocket. Now fill it with the filling mixture and seal the other side as well with water. Heat the oil in a pan for frying. Fry the samosa in the oil until they turns golden brown. Your homemade vegetarian samosa is ready to be served.

To get a crispy samosa, you can add some rice flour to the dough. Little soda can also be added to the cooking oil to have a crispy samosa outer cover.

Samosa is a very delicious Indian snack. So whenever you get the opportunity, try this recipe and enjoy.

We have lot of information on food and wine as well. Please check out our wine portal at wine tasting. Also take a look at US Wines.

Article Source: http://EzineArticles.com/?expert=Vijayjan_Na

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No-Bake Cookies and Cream Cheesecake

By Kayla Marie

A good cookies and cream cheesecake is like a good Sunday nap. You can live without it... but why would you ever want to?
Well, this cookies and cream cheesecake is a fantastic blend of the Oreos we all know and love, plus the creamy texture of a delicious cheesecake. The best part is that this recipe is "no-bake" which means no oven required. It is a perfect answer to dessert on a hot summer night!
Just pop this no-bake cookies and cream cheesecake into the fridge and soon you'll be ready to enjoy it!
INGREDIENTS:
24 chocolate sandwich cookies (Oreos), finely crumbled, about 2 cups
6 tablespoons margarine, room temperature
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 cup sugar
3/4 cup milk
1 cup heavy cream, whipped
Coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups
DIRECTIONS:
1) Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended. Gradually add gelatin mixture and milk, mixing until well blended.
2) Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.
Once your simple cheesecake is complete, it is only a matter of time before it firms up and you can eat it. Although it may seem like a tedious and time-consuming task; in the end you will actually still save the time it would have taken to bake the cheesecake in the oven.
This cookies and cream cheesecake recipe is no-bake but all flavor!

For more delicious information on recipes be sure to visit http://www.cookies-n-cakes.com/ where you'll find tips on cookie recipes cakes, brownies, as well as other articles on cooking, baking, and kitchen products.

Article Source: http://EzineArticles.com/?expert=Kayla_Marie


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Shiitake Onion Pakora/ Tempura Fritters - Pt 3 of Saving Money on Party Snacks

By Raj Dash

 

When I've got a craving for a snack with a high mouth feel and belly satisfaction level, I like to have either Japanese-style tempura fritters or East Indian-style pakora fritters (link below). But being the kind of foodie that I am, I often enjoy cross-cultural world cuisine hybrid recipes. I lucked out one day with a great snack combo: shiitake onion "pakura "(pakora/tempura).
They're easy to make, but require a deep fryer and hot oil for best results. (As always, be careful around hot oil. Minimize your distractions.) If you prefer, you can use a heavy cast iron frying pan and shallow fry the fritters. However, they will be denser, so you won't get the light, fluffy but crispy texture. But they're still tasty being pan-fried.
Ingredients

• 4 parts besan (aka chickpea flour, chana flour, or gram flour). (You can find chickpea/ gram flour in Italian markets, and besan/ chana in East/West Indian and Pakistani markets. Some large supermarkets will also have it in their international section. If you cannot find besan, grind up dried chickpeas in a coffee/ spice grinder.)
• 1 part tapioca starch or tempura mix (preferred).
• Salt + pepper to taste.
• Red pepper flake [optional].
• 1-2 parts water. The amount of water will vary. You want to form a paste that's not too runny. It has to be able to bind the mushroom and onion filling, and stay together in the oil.
• 1 small onion, sliced into thin slivers and pieces separated.
• 4-8 canned shiitake mushrooms, sliced very thinly into strips. (If you want more texture, you could also use "wood ear" or "black fungus". It's available in many Asian markets in dried form. Rehydrate a few pieces in a bowl of warm water for 1 hour. Rinse, then cut into thin strips.)

Preparation

• Mix dry ingredients thoroughly with a spoon or fork.
• Slowly add water until a paste, slightly thicker than pancake batter, starts to form.
• Add the sliced onion and shiitake pieces and mix thoroughly.
• Heat oil in some safe (heavy) pot or deep fryer. (If you're using a cast-iron frying pan, just shallow fry in about a 1/4 inch of oil.)
• Carefully drop in a spoonful of batter at a time. Don't have too many fritters going in each batch, else the oil's temperature will drop, causing the fritters to absorb oil and become greasy.
• Fry 2-3 minutes one side, then turn over fritters using a slotted spoon and fry 1-2 minutes on the other. (While the fritters should be golden brown, keep in mind that chickpea flour is very high in protein, burns easily, and stinks when it does so. If possible, try to remove the tiny pieces of loose fried batter as soon as they are cooked or they will burn. If you are using a deep fryer, this might be a bit difficult. It's recommended that you fry the fritters in a heavy stockpot, if you don't have a proper deep fryer and don't want to use a frying pan. The alternative is to not make the batter too watery. This means you have to cook the fritters a bit longer, as they will be thicker.)
• Drain on paper towel (kitchen paper).

Presentation
Serve with a mixture of hot and/or sweet sauces, including chutneys, sambal oelek (hot chili paste), sriracha (smooth chili paste), plum sauce, sour cream, or onion dip.
Link: High-Protein Chickpea Pakora Fritters - Pt 2 of Saving Money on Party Snacks.
(c) Copyright: 2006-present, Raj Kumar Dash

Raj Kumar Dash, also known as the very opinionated Elvis Parsley, the "Curry" Elvis, was taught cooking at his mother's side. A trained cook, he writes about various world cuisines, the health-related aspects of food, food TV shows, and pretty much anything related to the food industry. You can find his new food site (still in revision) at http://www.curryelvis.com/, and four older cooking blog archives by starting at http://curryelviscooks.blogspot.com/.

Article Source: http://EzineArticles.com/?expert=Raj_Dash

High-Protein Chickpea Pakora Fritters - Pt 2 of Saving Money on Party Snacks

By Raj Dash

If all you know about East Indian food is papadums and samosas, you're going to love pakoras - East Indian-style fritters. The batter is made from chickpea flour - known as "besan" or "chana flour" in East and West Indian groceries, and "gram" flour in English.
The filling is up to you: diced vegetables of all kinds. Just make sure you use firm vegetables (i.e., stay away from delicates like peas, snow peas, celery, sprouts). I'm not a beer-drinker myself, but as with samosas, word is that pakoras are great with beer, and thus a great party snack. Keep in mind, though, that pakoras are very high in protein. Don't over-indulge.
Ingredients:

• Besan/ gram/ chickpea flour (or grind your own from dried chickeas using a coffee/ spice grinder).
• Water to form a batter.
• Salt and black pepper, to taste.
• Crushed red pepper flake (optional).
• 1/2 tsp of mild curry powder or ground cumin. Do not put in too many spices, as they'll tend to ruin the oil.
• Small onion(s), cut in eighths.
• Any combo of potato, eggplant, zuchinni, cauliflower - all cut into large chunks. Keep in mind that potato takes longer to cook than any of the other veggies. So make the potato pieces smaller. I suppose you could also (separately) use large, firm pieces of cheese.

Preparation:

• Place the chickpea flour or ground chickpeas in a mixing bowl.
• Add salt, pepper, chili flake, and curry powder or cumin.
• Now slowly add about 1/4 cup of water at a time, and mix with a fork. When you have a thick batter that isn't runny, add another 1/8 cup of water and mix thoroughly. (Basically, keep in mind that this batter is going into hot oil. So the more watery it is, the more likely you are to be spattered with hot oil. But the batter shouldn't be so thick that it hangs from the veggie pieces in blobs.)
• Add all the diced, raw veggies to the batter and gently mix so that the pieces are all coated.
• If you used your hands, wash them and dry carefully. (As always, be careful around hot oil.)
• Using a deep, heavy cookpot, heat 1-2 inches of cooking oil (canola or vegetable) on high. Test with a tiny drop of batter. It should start cooking immediately, and float fairly soon after. Remove the test piece with a slotted spoon. (If you have a proper food thermometer that is safe to put into hot oil, the temperature should read about 350 F. If the oil is not hot enough, the fritters will absorb oil and become greasy. If the oil is too hot, the outside of the fritters will burn while in the insides will be uncooked. Remember not to fill the oil up to the top of the cookpot, as you'll need room for the fritters. Too many spoons of batter into the oil at the same time not only lowers the oil's temperature, but you run the danger of hot oil overflowing the cookpot, potentially starting a fire.)
• For best results, deep fry heaping tablespoonfuls of batter and veggies as individual "balls". If you don't have a deep fryer, or prefer shallow frying, use about 1/2 inch of cooking oil in a heavy, cast-iron pan. The latter method produces flatter, denser fritters. The former method produces fluffier but crispy bulging spheres.Cook flat fritters on high heat until almost golden brown, about 3-4 minutes, then flip over to cook the other side (about 3 minutes). (Note: These fritters tend to burn sooner in a cast-iron pan, so you may need to reduce cooking time and/or heat slightly.)
• Use a slotted spoon to remove fritters, and move to a plate lined with a double-layer of paper towels (kitchen paper).
• Let cool slightly for 1-3 minutes.

Presentation:
Serve with tamarind dipping sauce, raita (sour cream w/ small-diced cucumber), mango chutney, sriracha hot sauce, plum sauce, or even ketchup.
(c) Copyright 2006-present, Raj Kumar Dash

Raj Kumar Dash, also known as the very opinionated Elvis Parsley, the "Curry" Elvis, was taught cooking at his mother's side. A trained cook, he writes about various world cuisines, the health-related aspects of food, food TV shows, and pretty much anything related to the food industry. You can find his new food site (still in revision) at http://www.curryelvis.com/, and four older cooking blog archives by starting http://curryelviscooks.blogspot.com

Article Source: http://EzineArticles.com/?expert=Raj_Dash

Ramadan - a Month of Fasting and Special Food

By Sandamalee De Fonseka

One day, Muhammad was sitting alone in the wilderness near Mecca, when Angel Gabriel appeared before him. For the next ten days, the Angel taught him verses from the Quran, which he memorized. Islamic scholars believe that the first revelation occurred on the 27th night of Ramadan. This night is thus called Laylat-at-Qadr - Night of Power. According to the Quran, this is when God determines the course of the world for the following year.
Ramadan, the 9th month in the Moslem calendar, is a time when Moslems concentrate on their faith and spend less time on the concerns of their everyday lives. It is a time of worship and contemplation.
Throughout Ramadan, Moslems fast the entire month. This is called the Fast of Ramadan. During this period, strict restraints are placed on the daily lives of Moslems. They are not allowed to eat or drink during the daylight hours. At the end of the day, the fast is broken with prayer and a meal called the iftar. In the evening following the iftar it is customary for Moslems to go out visiting family and friends.
For iftar, the food prepared is rather unusual and appears almost only during Ramadan. Iftar begins with dates, in imitation of what the Prophet ate during the iftar of the first Fast of Ramadan. Then kanji is served. This is very different to the kanji that Sri Lankans normally enjoy. Spices and herbs and often chicken or beef is added to this kanji, making this almost a meal in itself.
Some of the other dishes found during this month are surtapam - rolled pancakes with panipol (grated coconut mixed with treacle and lightly spiced with cardamoms), pillawoos - crunchy, deep-fried banana batter, drizzled with treacle, ada - soft, juggery cakes, addukku Roti - layers of pancakes with a minced beef or chicken filling, baked in a pastry covering, pastol - rice flour and coconut patty with tripe filling and al-basara - shredded beef or chicken with semolina and baked like a cake.
When the fast ends (the 1st day of the month of Shawwal) it is celebrated in a holiday called Id-al-Fitr - the Feast of Fast Breaking. Gifts are exchanged. Friends and family gather to pray in congregation and for large meals.
Visit http://www.bojoon.com/ for free recipes of the special food and drinks prepared for Iftar and the wonderful festive lunch of mutton biriyani and accompaniments.

Sandamalee foundered Amazing Lanka Tours & Travels (Pvt.) Ltd to introduce to the world the classy travel destination Sri Lanka is. Though her expertise lies in Information Systems her passion is in food, as her core-product bojoon.com proves. With absolutely no inhibition when it comes to food her mission is to bring out Sri Lankan cuisine, one of the least known, yet a most exquisite culinary delight to the World palette.
http://www.bojoon.com/ today is a comprehensive web portal ranging from free recipes to culinary holidays where food enthusiasts cook one-on-one with world renowned Sri Lankan chefs.

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Kulfi - The Indian Ice Cream

By Thenmozhi Kathirvelu

Kulfi is an indigenous (India based) frozen milk product. The method of manufacture of Kulfi varies very widely. The conventional method of kulfi making consists of boiling of milk, addition of sugar, concentration of milk to 2:1 level and addition of khoa, malai, flavour etc. to the concentrated cooled milk.
The kulfi mix is then filled into metallic cones and the top of the cone is covered with a lid. The mixture in the moulds is frozen in large earthen vessels containing ice-salt mixture in the ratio of 1:1.
Recipe for kulfi / Method of manufacture

• The milk intended for kulfi making is filtered.
• Then the milk is placed in steam jacketed kettle and heated accompanied by continuous stirring.
• Sugar is added at the concentration so as to obtain 13 percent in the final product.
• Heating and stirring is continued till the milk is concentrated to half of its original volume.
• The concentrated milk is cooled.
• Then khoa, malai and flavouring ingredients are added.
• The mix is filled into cones, which may be made up of aluminium or galvanized sheet.
• Then the lids are placed on the mouth of the cones and sealed by placing dough made up of wheat flour.
• Brine mixture is prepared by adding salt and ice in the ratio of 1:1. The greater the percentage of salt, the lower the temperature of freezing that can be obtained. Kulfi can be frozen quickly in the higher salt-ice ratio.
• The cones are placed in the brine mixture and the vessel covered.
• The earthen pot is shaken intermittently to quicken the freezing process.

The kulfi is now ready. What will you do with it? Simply devour it!
Tired of the same old ice cream? Try your hand on the kulfi and the recipe is simple. It does not require the costly ice cream freezer but tastes great similar to ice cream. Where are you rushing? To prepare kulfi. I got it.

http://www.dairyforall.com/indian-kulfi.php
Bored of reading the often repeated recipes? You can get refreshingly new recipes at DAIRY PRODUCTS
The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site, A Professional Dairy Site

Article Source: http://EzineArticles.com/?expert=Thenmozhi_Kathirvelu

A Variety Of Indian Food

By Prolay Mukherjee

India is a country where each state has its own culture and special foods. The diverse climatic conditions in each region also contribute to the variety of Indian food. The different culinary preparations are usually characterized by lots of vegetables, pulses and spices. Vegetarianism is prevalent in many areas. British, Mughal and Portuguese rule in the country has influenced the palate and food of many places.
A good place to explore and share all the gastronomic delights of India is the Khana Khazana website. It has built up a huge database of recipes and cooking tips, with people signing up and contributing their expertise for others to learn from. From gourmet delicacies to simple, everyday fares, one can find it all on this site. Information on various Indian restaurants is also available via Khana Khazana. It lists some of the best places located all over the world.
Variety of Indian food is reflected in the different regional cultures and the ingredients and spices vary. North India is abundant in pulses and legumes, so the cuisine consists of a lot of different rotis, parathas and dals and curd. Pickles and chutney are also very popular in this area. Mughal inspiration is very noticeable in many non vegetarian dishes, particularly in Kashmir.
Eastern Indian consumes a lot of rice and rice based dishes and curries. Being close to or beside various water bodies, fish constitutes a big part of eastern Indian cuisine. Spices such as cumin, coriander and mustard are used in abundance.
South Indian food is extremely popular all over India and internationally as well. Rice, coconut, tamarind, curd, curry leaves and mustard seeds feature prominently in the cuisine from this region. Dosa, idli, rasam, sambhar, curd rice, lemon rice are some of the popular dishes.
Food habits in Western India are varied within that region. Goa serves up delectable delights that mirror the heavy influence of extended Portuguese rule in that area. The food is coastal and spicy; whereas further up around the deserts rotis and pickle or preserves make up the regular diet of the people there, due to a lack of green vegetation in that arid region.
Besides these, a variety of Indian food can also be noticed in the various snacks and sweets that the people of this country love to indulge in. The Khana Khazana website also offers a huge collection of recipes through sections dedicated specifically to tickle the sweet tooth and snacking habit of Indians. Snacks and beverages are extremely popular here and the food loving Indians often indulge in fried and baked goodies with tea, coffee, lassi (yoghurt shake), lemonade or fresh fruit juices.
Milk and milk based products are used widely in dessert dishes here. A variety of nuts, molasses, coconut and flour are some of the main ingredients of Indian sweets. Cultural influences can be seen in these items as well.
For the food lover, the variety of Indian food is a big attraction and to sample the same at home one can pick recipes from the Khana Khazana website, enjoy the cooking and relish the various scrumptious dishes.

Justeat, India's premier online food ordering service. Order online for food home delivery services and table reservations. It also provides information about the Banjara, khana khazana, mast kalandar bangalore, Civil Lines Restaurants.

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Paneer Tikka Masala - Cottage Cheese Indian Recipe

By Rita Thakkar

Paneer is a product of milk popular mainly in India, There are many recipes of Paneer very popular in India. Usually it is in the combination with Palak, Aloo, Chicken.
It can be prepared in Red, White, Green and Brown Gravy.
Paneer is Calorie Rich so calorie conscious people should avoid eating this recipe.
Ingredients
75 gms - paneer
100 gms - tomato
25 gms - butter
100 gms - cream
25 gms - curd
2 tsp - red chilli powder
1 tsp - jeera powder
1 tsp - garam masala powder (Garam masala is dry spices grinded in specific quantity)
1 tsp - kasuri methi (Kasuri Methi is Dried coriander leaves)
1 tsp - coriander powder
1 tsp - turmeric powder
25 gms - cashew nuts
25 gms - mawa
2 tsp - coriander leaves
200 gms - green chillies
lime juice of a lemon
salt to taste
For Tandoori Masala:
1 cup - curd
3 to 4 tbsp - kaju paste
1 tbsp - red chilli powder
1 tsp - garam masala
lime juice
salt to taste
Method
1. Cube the paneer.
2. Prepare tandoori masala and apply it on the paneer cubes.
3. Roast the paneer in an oven for 2-3 minutes.
4. In a hot kadai add tomato to melted butter.
5. Add chilli powder, jeera powder, garam masala and kasuri methi saute for a few seconds.
6. Add curds and kaju paste.
7. Add cream gradually as the oil leaves the gravy.
8. Add the roasted paneer to the gravy.
9. Garnish with mawa, cream, chopped coriander leaves and broken kaju pieces.
10. Serve it with hot parathas.
Here you are, Paneer Tikka Masala is ready to serve.

Article Source: http://EzineArticles.com/?expert=Rita_Thakkar

Learn How to Prepare Mouth-Watering Paneer Tikka

By Jennie Kakkad

India beholds diversity in everything, be it culture, religion, language, festivals, dances, art forms, and even food. Every religion every state of the country has its unique preparation and taste when it comes to food.
On the Indian sub-continent one can find the finest collection of food to savor but there are certain food items that are extremely delicious and liked by almost everyone. Paneer Tikka is one of those mouth-watering Indian recipes that have delicious taste, seasoning, and flavor.
If you wish to learn the preparation of delicious Paneer Tikka follow the instructions below:
Ingredients:
• 250 gms paneer
• ½ cup curd
• 1 tsp ginger-chilli paste
• 1 tsp red-chilli powder
• ½ tsp garam masala
• ½ tsp chaat masala
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp sugar
• Small bunch of mint leaves
• Small bunch of coriander leaves
• ½ tsp lemon juice
• Salt to taste
Optional Ingredients:
• 1 medium-sized onion
• 1 small-sized tomato
• 1 small capsicum
Method:
• First place curd in a muslin cloth and cover it completely. Leave it hung for about 4 to 5 hours to drain all the excess water.
• Then cut equal pieces of paneer and keep aside.
• Now prepare a paste of mint leaves, coriander leaves, and ginger-chilli paste.
• Take the hung curd in a bowl and add the prepared paste.
• Then add all the spices, salt, and lemon juice.
• In the bowl then put the cut paneer pieces.
• Marinate paneer for almost half an hour.
• According to the taste you can also marinate onion pieces, capsicum, and tomato along with paneer. (optional step)
• Then take some oil in a non-stick pan and shallow fry the marinated stuff.
• Sprinkle pinch chaat masala and serve hot with mint chutney.
This makes the paneer tikka that simple to make yet very tasty!

For more tasty recipes, visit Delicious Indian Recipes.

Article Source: http://EzineArticles.com/?expert=Jennie_Kakkad

Chicken Tikka

By Aley Kurian

Chicken tikka is a sizzling and traditionally baked delicacy prevalent in India. Skewers with chicken pieces, generally boneless, are baked in a clay oven called 'tandoor'. The chicken pieces are marinated in spices and yogurt before preparation of chicken tikka. The literal definition of 'tikka' in Punjabi, urdu and Persian languages is 'bits' or 'pieces'. The Punjabi version of chicken tikka is barbecued on red hot coals and chicken with bones are incorporated. Chicken tikka pieces are brushed with clarified butter or ghee at intervals to boost up the flavor. As accompaniment, chicken tikka is usually served with green coriander chutney, onion rings and lemon wedges.
I am going to illustrate the preparatory steps of 'Chicken Tikka Recipe', a tasty mouth watering dish for kids as well as elders:
To make 5 grand servings, you will need:

• Boneless chicken - 1 kg (cut into small pieces)
• Kashmiri chili powder - 2 tsp
• Lemon juice - 1 tbsp
• Salt - As required

For marination:

• Yoghurt/Curd - 1 cup
• Kashmiri chill powder - 1 tsp
• Salt - As required
• Ginger paste - 2 tbsp
• Garlic paste - 2 tbsp
• Lemon juice - 2 tbsp
• Garam masala powder - 1/2 tsp
• Mustard oil - 2 tbsp

For basting(optional):

• Butter
• Chat masala - 1/2 tsp

For garnishing:

• Onion rings
• Lemon wedges

Preparation Method of Chicken Tikka Recipe:
1) Clean the chicken, remove the bones and cut it into small cubes.
2) Apply a mixture of kashmiri chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.
3) Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.
4) To this curd, add kashmiri red chili powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Mix well.
5) Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
6) Heat 4 - 5 tbsp of oil in a non - stick pan.
7) Fry the chicken pieces on a very low flame.
At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
8) Fry the chicken on the other side too, until both sides are reddish brown in colour.
9) Garnish with onion rings and lemon wedges.
Serve hot.

Chicken Recipe Source.
You could find more interesting recipes like this in More Indian Recipes.
Indian Recipes

Article Source: http://EzineArticles.com/?expert=Aley_Kurian

A Delicious Recipe for Caldo Verde

By Moray Mair

I have never been to Portugal, but I have eaten Portuguese food in large quantities on the other side of the world. As I have mentioned before in this column, I lived for many years in Hong Kong, which is situated on the south China coast, on the east bank of the Pearl River estuary. Just across the way, on the west bank of this great river, lies Macau which, until 1999, was a Portuguese colony. Indeed, it had been Portuguese since the 16th century. It was a place full of narrow, little streets, Baroque churches and here and there, eye-catching, ochre-coloured, public buildings. It was very different than Hong Kong with its towering skyscrapers and frenetic pace of life and during the 1990s, my wife and I often escaped there for weekends.
Macau was also seedy and run-down but it had character and, above all, it had good, Portuguese restaurants. It is there that I first encountered caldo verde, which means nothing more than, green broth. This soup probably is to Portuguese cuisine what Irish stew is to that of Ireland and I suspect that every Portuguese mammy has her own recipe for what is a national dish.
In its purest form, caldo verde contains nothing more than potatoes, garlic, couve gallego (a type of kale) and water. Over the years, other ingredients have been added to such an extent that it now sometimes bears little resemblance to its peasant progenitor. I love caldo verde for its potato flavour combined with the bitter taste of winter greens. It does not pay dividends to stray too far from its rustic origins. The recipe which follows has, I believe, the right balance. I recommend it to you as appropriate fare for these cold, winter days. As with all soups, it can be eaten as a starter but, served with good, crusty bread, it is a meal in itself.
900g floury potatoes
1.5l vegetable stock
2 cloves of garlic, chopped
250g chorizo
500g kale or savoy cabbage*
3-4 tablespoons olive oil (optional)
Salt and black pepper
*I prefer to use kale which is now available in our shops. Its bitterness makes it particularly suitable for this dish.
Peel the potatoes, cut into small chunks and bring to the boil in the stock. Add the garlic. Simmer potatoes until cooked - about 20 minutes - and then blitz them with the stock and garlic in a blender and return to the pot.
If at this stage, the soup is too thick for your taste, add more stock. Cut the chorizo into 1cm slices and fry in a pan in a very small amount of oil. Cut the kale/cabbage into narrow strips, discarding any thick stems. Bring the potato mixture back to the boil, add the kale/cabbage and simmer very slowly until cooked - about 10 minutes. Season with salt and black pepper and serve with a blob of olive oil and the sliced chorizo on top.

Mutantspace is an arts skills exchange that provides free creative, management, marketing and production skills for your arts projects, produces a bi annual cooperative arts festival and publishes a members blog.
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Recipes From Ireland - Traditional Irish Oatmeal Soup

By KC Kudra

The Truth About Danish Pastry and the Diabetic Friendly Bakery

By Bobbie Hamilton

Desserts not only make a meal more exciting. Overall, desserts are simple foods that have the ability to make life a little sweeter than the usual. Cakes and pies are the on the top of the list when it comes to this. However, aside from cakes and pies, there are other desserts that are really irresistible to the taste. One of which comes from Denmark. They call it Fruit Danish.
What is a Danish Pastry? Where did it exactly come from? How healthy is a it?
Basically, a Danish Pastry was said to originate in Vienna and is popular as a sweet pastry treat. It was called wienerbrod, a term which translates as Viennese Bread. Known in Spanish speaking countries as factures, the Danish Pastry is called facturas.
It was believed that it came from Denmark and its popularity reached its neighboring countries in the Scandinavian region. Each country made its version of this popular pastry.
A Danish Pastry is made from the usual ingredients of a pastry like eggs, milk, yeast and flour. The amount of butter is greater than the usual to give that extra flavor in the pastry. Once the dough is made, it is then thinly rolled out. Melted butter is spread on the thin dough and folded in many layers. This process is done to make the dough easy for use later on. However, it is repeated to come up with a pastry that is flaky and fluffy. More butter is spread for flavor. As for the shaping of the pastry, the common Danish Pastry has a circle in the middle to hold the toppings in place. Other bakers make the pastry in spirals or figure-eights for variety.
Adding to the taste of the Danish Pastry is its topping. A wide selection of toppings can be added to make these delights more flavorful. Common toppings include sweet additions like chocolate, custard and icing. There are also toppings that come with a tangy twist such as fruits or jam. For a creamier taste, some go for cream cheese.
Of course, as much as anyone would like to have Danish Pastry, the sweetness and the calorie content that this pastry offers is an issue. For healthier options, specialized bakeries, such as the diabetic friendly bakery use alternatives in their ingredients. Instead of using ordinary flour, they use the more nutritious version of it which is the whole wheat flour. When it comes to sweeteners, ordinary sugars only load up to the calories so they use alternative sweeteners such as xylitol.
These options provide a healthy way to enjoy the Danish Pastry. Health conscious people as well as diabetics are now able to eat Danish Pastry without the guilt when they visit the diabetic friendly bakery.
To your enjoyment of the diabetic friendly bakery!

Our diabetic friendly bakery [http://www.atasteofheaventreats.com] carries yummy diabetic friendly cheesecake. Check us out at [http://www.atasteofheaventreats.com].

Article Source: http://EzineArticles.com/?expert=Bobbie_Hamilton


Article Source: http://EzineArticles.com/4160563

Best Smoothie Recipe - Strawberry Banana Smoothie Recipe

By Brandy Summers

There's nothing like a delicious breakfast smoothie to help give your body a real boost in the mornings. Not only is this an easy fruit smoothie recipe to make, but the combination of strawberries and bananas create an excellent low fat smoothie recipe when you don't have a lot of time to eat a full breakfast.
2 bananas
2 cups fresh strawberries
1 cup milk
1 cup plain yogurt
Directions
Peel and slice up the banana. Wash the strawberries and cut off the tops. Put the banana and strawberries in a blender along with the milk and yogurt. Blend until nice and smooth.
While this is a great tasting yogurt smoothie recipe, if you prefer to leave the yogurt out it will still taste delicious.
=> Best Smoothie Recipe: Easy Orange Smoothie Recipe
Drinking your orange juice in the morning becomes much more enjoyable with this easy smoothie recipe, that is sweet and creamy without all the loaded calories of those specialty coffee drinks.
1 small can frozen orange juice concentrate
1 cup skim milk
1 cup water
1 teaspoon vanilla
1/4 cup sugar
1/4 cup crushed ice cubes
Directions
Combine all ingredients in a blender and blend until smooth.
=> Best Smoothie Recipe: Peach Smoothie Recipe
Mmm . . . there's nothing like fresh peaches in the summertime. Here's a healthy fruit smoothie recipe that features wonderfully plump peaches, sweet brown sugar, and a hint of cinnamon.
2 ripe peaches
2 cups nonfat plain yogurt
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1 cup ice cubes
Directions
Bring 1 quart of water to a boil in a 2 to 3-quart pan over high heat. Dip the peaches into the boiling water for 15 seconds. Drain.
In a blender, combine the peaches, yogurt, brown sugar and cinnamon. Blend on high speed about 1 minute, or until nice and smooth. Add the ice cubes and blend for another 2 minutes.
=> Best Smoothie Recipe: Chocolate Banana Smoothie Recipe
Who says a diet smoothie recipe has to be boring? The good news is that you can stay on your diet and enjoy this yummy chocolate smoothie recipe too.
1 banana
1 tablespoon chocolate syrup
1 cup milk
1 cup crushed ice
Directions
In a blender, combine the banana, chocolate syrup, milk and the crushed ice. Blend all until smooth.

Easy to make – fun to drink
[http://www.1st-milkshake-n-smoothie-recipes.com]

Article Source: http://EzineArticles.com/630763