Sunday, August 20, 2017

Health benefits of soya chunks

Soya chunks

1. Soya chunks are excellent source of protein and antioxidants.
2. They are very good source of omega 3 and vitamin B.
3. Soya chunks are low in fat and high in fiber.
4. They also contain some amount of calcium and iron.
5. They helps to increase immune system.
6. Helps in the growth of strong bones and teeth.
7. Reduces total cholesterol and lowers bad (LDL) cholesterol.
8. Helpful in osteoporosis.
9. Helps to reduce menopausal symptoms. 
10. Good for skin and hair.
11. Regulates important bodily processes.
12. Helps to increase muscle strenght.

Saturday, August 19, 2017

Chili Soyabean | Spicy chili soya chunks

Ingredients

1. Soya chunks 2 cups (soaked in hot water)
2. Onion 1 cup (cut into diced)
3. Cabbage 1/2 cup (cut into diced)
4. Green bell pepper 1/2 cup  (cut into diced)
5. Red bell pepper 1/2 cup  (cut into diced)
6. Garlic 2 tsp (grated)
7. Green chili 2 to 4
8. Corn starch 1/2 cup
9. Salt to taste
10. Tomato sauce 2 tbs
11. Chili sauce 1 tbs
12. Soy sauce 2 tsp
13. Black pepper powder 1/2 tbs
14. Paprika powder 2 tsp (optional) 
15. Vegetable oil 8 tbs

Preparation

1. Soak the soya chunks in hot water for 15 minutes, squeeze out excess water, keep them aside in a bowl.
2. Now add salt to taste, black pepper powder, corn starch and paprika powder to the prepared soya chunks and mix all the ingredients nicely.
3. Take 6 tbs of cooking oil in a pan and shallow fry the soya chunks, when then turn golden brown take them out and keep aside.
4. Now take 2 more tbs of oil in the pan and add grated garlic and whole green chilies, saute for few seconds.
5. Now add onion saute for couple of minutes, add green bell pepper, red bell peppers and cabbage, fry all the vegetables for 2-3 minutes on high heat.
6. Now add tomato, chili sauce, soy sauce, little bit of salt (as sauce contains salt and salt is also added to the fried soya chunks
7. Now add the fried soya chunks, sprinkle some water so that all the ingredients are mixed properly.
8. Fry for 2-3 more minutes add black pepper powder.
9. Now serve hot with roomali roti or as a starter.

Friday, August 18, 2017

Harabhara chicken kabab | Hariyali chicken kabab

Ingredients

1. Boneless chicken 500 grams (cut into cubes)
2. Hung curd 1 cup
3. Onion paste 4 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Green chili paste 2 tbs
7. Spinach paste 2 tbs
8. Coriander leaves paste 2 tbs
9. Salt to taste
10. Turmeric powder 1 tsp
11. Cumin powder 2 tsp
12. Garam masala powder 2 tsp
13. Vegetable oil 1 tbs
14. Half lemon

Preparation

1. In a bowl take the chicken, add hung curd, onion paste, ginger paste, garlic paste, green chili paste, spinach paste and coriander leaves paste. Mix all the ingredients nicely.
2. Now squeeze half a lemon and mix again.
3. Add salt to taste, turmeric powder, cumin powder and garam masala powder and a tbs of vegetable oil. Mix all the ingredients properly.
4. Now transfer these chicken into a covered container or zip lock pouch and refrigerate for 8-10 hours.
5. After 10 hours take them out and arrange the kababs to wooden skewers and place them on a baking tray.
6. Now bake these kababs on 450 degree F for 30-40 minutes. Turn sides as needed.
7. After baking serve them hot with your favorite chutney or sauce.

Harabhara chicken kabab | Hariyali chicken kabab | Baked chicken | Kabab...

Friday, August 11, 2017

How to perfectly cook Toor dal or arhar dal (Split pigeon pea)

Toor dal

For Dal tadka 
1. For 1 cup of toor dal or arhar dal, take 3 cups of water.
2. Wash the dal, add to water and cook on medium heat for 30 minutes.
3. Add your choice of seasonings. (salt,turmeric,curry powder)
4. When the dal is cooked temper with ghee/butter or oil and your choice of spices.

Cook Toor dal fast without pressure cooker
1. Soak toor dal in hot water for 1 hour before cooking.
2. Now for 1 cup of dal take 2 1/2 cups of water  .
3. Wash dal, add water and cook on high heat for 15 minutes.
4. Turn off the heat and cover the dal for 30 minutes.
5. Add spices and seasonings as needed.

Cook toor dal in pressure cooker
1. For 1 cup of toor dal take 2 cups of water. Wash the dal before cooking.
2. Now in a pressure cooker take, toor dal and water. Close the lid.
3. Cook the dal on medium to low heat until one whistle is done.
4. Turn off the heat and wait till pressure is released.
5. Add spices, seasoning and tempering as needed.


For sweet toor dal
1. Soak toor dal in hot water for at least 2 hours before cooking.
2. For 1 cup of dal take one cup of water. Wash dal before cooking.
3. Now in a pot take dal and water and cook on low to medium heat.
4. Cover while cooking, add water if needed, stir occasionally. 
5. Cooking time may vary from 10 to 20 minutes.
6. Add sugar at last   

Thursday, August 10, 2017

Health benefits of sweet potato

Sweet potato

1. Sweet potatoes are very good source of vitamin C, vitamin B6 and dietary fibre.
2. They are also rich in manganese, copper and pantothenic acid.
3. Sweet potatoes are excellent source of Vitamin A (the beta carotene form) and potassium.
4. They also contain vitamin B1, vitamin B2, vitamin D, niacin and phosphorus.
5. Contains anti-oxidant and anti-inflammatory properties.
6. Also contains antibacterial and antifungal properties.
7. Helps to improve blood sugar regulation.
8. Helps in healthy digestion and prevents constipation.
9. Boosts immune system and prevents diseases.
10. Helps in detoxification of heavy metals.
11. Helps to increase heart health.
12. Good for stomach and lungs.
13. Good for eyes, skin and hair.

Chicken kabab | Traditional chicken kabab

Ingredients

1. Chicken 500 grams (cut into pieces)
2. Hung curd 1 cup
3. Onion paste 4 tbs
4. Ginger paste 1 tbs
5. Garlic paste 1 tbs
6. Green chili paste 1/2 tbs
7. Turmeric powder 1 tsp
8. Salt to taste 
9. Coriander powder 1/2 tbs
10. Curry powder 1 tsp
11. Kashmiri red chili powder 1 tbs
12. Garam masala 2 tsp
13. Mustard oil 4 tbs

Preparation

1. Take the chicken in a big bowl, add hung curd, onion paste, ginger, garlic paste and green chili paste, mix them all together nicely.
2. Now add salt to taste, turmeric powder, coriander powder, curry powder, kashmiri red chili powder (for red color) and garam masala. Mix them again.
3. Finally add warm mustard oil and mix them properly. Transfer the marinated chicken to a zip lock bag and refrigerate it for 8-10 hours.
4. After 10 hours take them out of the fridge and arrange the chickens to wooden skewers (Soak the wooden skewers in water before baking to avoid burning).
5. Place the chicken threaded skewers on a baking tray and put it in the oven on 450 degree F for 30-40 minutes. Check in between and turn sides if needed.
6. Take them out of the oven after they are baked to perfection.
7. Serve hot with your choice of chutney.

Sunday, August 6, 2017

Malai kabab | Creamy baked chicken | Reshmi kabab | Kabab recipe

Ingredients

1. Chicken 500 grams (cut into cubes)
2. Cheese (mozzarella) 1/2 cup
You can use any processed cheese.
3. Hung curd 1/2 cup
4. Heavy cream 1/2 cup
5. Butter 1 tbs
6. Onion paste 1 tbs
7. Ginger paste 1 tsp
8. Green chili paste 1 tsp
9. Salt to taste
10. Sugar 1/2 tsp
11. White pepper powder 2 tsp

Preparation

1. In a bowl take cheese and knead it nicely, now add hung curd and mix them properly.
2. Now add 1 tbs of butter or you can also use vegetable oil instead. Now add onion paste, ginger paste, green chili paste and mix them all together.
3. Now add salt to taste, coriander powder and a pinch of sugar. (this is going to balance the flavors). add the chicken to the marination and mix properly.
4. Finally add white pepper powder (can also use black pepper powder) and heavy cream, and mix them altogether nicely.
5. Keep the marinated chicken in the refrigerator for 8-10 hours before baking.
6. Now few hours before baking the chicken, soak wooden skewers in water, so that they don't burn while baking.
7. Take out the marinated chicken from the refrigerator and arrange them into the skewers. Apply the extra marination to the chicken.
8. Now bake at 450 degree F for 30-40 minutes. Check and change sides in between if needed.
9. After baking take them out immediately (More time in oven can make the kababs dry)
10. Serve hot with your choice of chutney.