Chinese style omelet

Ingredients:
1. 2 Eggs
2. 1 capsicum
3. 1 tbsp soya sauce
4. 1 tsp black pepper
5. Chopped green onions
6. Salt to taste
7. Oil required for frying

Method:

1. Beat the eggs and add pepper, salt, green onions, soya sauce and capsicum.
2. Heat the oil in a pan and add the beaten eggs and cook slowly.
3. As the omelet cooks from one side, turn it on the other side carefully.
4. Fold gently and serve hot with bread.

Recipe of Kheer-Rice Pudding for Eid

Ingredients:

· Cooked long grain rice 1 cup

· Crushed 8 cardamoms pods

· Rose essence 2 tbsps

· Ground Pistachio nuts 2 tbsps

· Whole Milk Seven and a half cups

· Sugar 12 tbsps

Method:

· Kheer or rice pudding is a traditional Eid recipe for Muslims all around the world. Finely ground the rice and place them in a saucepan along with the cardamoms.

· Add 6 ½ cups of milk and boil them while stirring.

· Add the remaining milk and them cook over medium heat till the rice mixture is thickened to a creamy consistency.

· Add the rose water and sugar and continue to stir and cook for another 2 minutes.

· Serve chilled or hot as you like with garnishing of nuts.

· Enjoy Eid with this traditional recipe of kheer.

Tawa Dum Qeema/Minced meat

Ingredients:

· Qeema/Minced meat ½ kg
· White cumin seeds 1 tsp
· Chopped onions 2
· Green chilies 4 finely chopped
· Salt to taste
· 1 tsp of lemon juice
· Oil ¼ cup

Method:

· Heat oil on a tawa and fry the onions until brown.
· Add cumin seeds and the minced meat.
· Cook and stir for minutes.
· Sprinkle with green chilies, salt and lemon juice.
· Reduce heat and continue to cook till meat is golden and cirsy.
· Serve with mint chutney and roghni naan and fresh salad.

Mash Daal Handi

Ingredients:
mash ki daal (white daal) boiled 1 ½ cup
sliced onion 1 large
ginger/ garlic paste 1 tsp each
salt 1 tsp
chopped red chillies 1 ½ tsp
turmeric ¼ tsp
cumin powder 1 tsp
coriander powder 1 tsp
chopped tomatoes 2
oil ¼ cup
butter 2 tbsp

GARNISH:
Green chillies, chopped
Coriander leaves, chopped
Ginger juliennes

METHOD:
1. Heat oil in handi, fry onions till light golden. Add ginger, garlic and tomatoes, cook for 3 minutes. Mix in rest of the seasoning, stir well and then mix in the boiled lentils.
2. Stir to combine, adding butter and green chillies. Cover and let steam on a very low flame for 4-5 minutes. Garnish and serve your mash daal handi

Boneless Chicken Handi

Ingredients:

Cubed boneless chicken ½ kg
Sliced and browned onions ½ cup
Garlic/ginger paste 1 tbsp
Yogurt ½ cup
Chopped tomatoes 2
Cream ¼ cup
Butter 2 tbsp
Salt 1 tsp
Chopped red chillies 1 tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
1 teaspoon of Garam Masala
Oil ¼ cup
Halved green chillies 2-4
Ginger juliennes

Method:

1. Heat oil in a handi (wok), add ginger/garlic paste, stir, add chicken and continue to saute for 5 minutes.
2. Stir in the tomatoes along with the spices and yogurt. Cover and cook for 5 more minutes on a low flame.
3. Lastly, add the butter and cream, garnish with green chillies and ginger.

Easy Recipe of Chocolate Mousse

Ingredients of Chocolate Mousse:

1. Cocoa power 1 tbsp
2. Vanilla Essence 2 drops
3. Cream 1 cup
4. Milk ¼ cup
5. Gelatin powder 1 tbsp dissolved in ¼ cup of warm water
6. Butter 2 tbsp
7. Eggs 3 (only whites)
8. Chocolate 4 oz
9. Castor sugar 6 tbsp

Method of Chocolate Mousse:

1. Melt butter in a pan and add chocolate, milk and cocoa powder. Still till thickened.
2. Beat egg whites and castor sugar together till stiff. Fold in yolks and essence.
3. Gently mix with chocolate and add gelatin and cream and then stir to mix.
4. Refrigerate for 8 hours or overnight and decorate with cream and serve.

Fish Tikka

Ingredients for Fish Tikka:
500grams white boneless fish, cubed
1 tsp lemon juice

Marinade #1
2tbsp lemon juice
1 tsp chilli powder
Salt to taste

Marinade #2
1 tsp ginger paste
2tsp garliuc paste
3 tbsp yogurt
2 tbsp gram flour (baisan)
½ tsp ajwain
1 tsp kasuri methi
2 drops red colouring
Oil for brushing:
Sprinkle of chaat masala for brushing

Method:

1.Rub fish with lemon juice; wash and pat dry. Marinate the fish in the first marinade for 30 minutes.
2.Add the second marinade to the fish and keep dor another 30 minutes.
3.Bake in a medium hot oven for 10minutes. Brush with oil and bake for a further 10 minutes.

Garnish and serve with chutney.Enjoy Fish Tikka

Prawn Kababs

Ingredients:

12 king prawns
Lemon juice 2 tea spoon
Ginger paste 3 tea spoon
Garlic paste 3 tea spoon
Salt according to taste
Yogurt 1 cup
Cream 1 cup
Flour 3 tea spoon
1 teaspoon of White pepper
Ajwain ( caraway) 1 tea spoon
Clove powder 1 tea spoon

Method:

Marination:

Clean the prawns and let it shed for around 10 minutes.

Mix the cream and yogurt and add the gram flour and white pepper along with clove powder and mix again thoroughly.

Directions to cook:

Mix the prawns in the above mentioned mixture and add the salt.

Cover the marination with silver foil and freeze it for 2-3 hours.

Put the prawns on skewers and put it in tandoor or over for 20 minutes until they are golden brown.

After that brush it with butter and cook until tender.

Serve hot with fresh salad.

Recipe of Chicken Seekh Kabab

Ingredients:

· ½ kg chicken mince
· 2 onions finely chopped
· ½ tbsp red chilies
· 6 whole peppercorns
· 4 cloves
· 6 cardamoms
· 4 dar cheeni
· 1 tbsp roasted and peeled chanas
· 1 bunch finely chopped finely coriander
· 4 green chilies finely chopped
· 1 tbsp khash khas
· 3 bread slices cut into pieces ad grinded into crumbs
· 1 tbsp corn flour
· 1 egg beaten
· According to taste salt
· Oil as needed

Method:

· Mix and grind all the above mentioned ingredients and add mince with the bread crumbs after that.
· Grind again.
· After that, add the corn flour, egg, fresh coriander, green chilies and mix completely.
· Leave it for 45 minutes.
· Make long kababs or seekh kababs by putting the mince on skewers. Length can be whatever you want.
· Barbeque on a grill or gas stove and brush it will oil.
· Serve hot with naan and chutney along with fresh salad.

Aloo Kay Parathay

Ingredients:

· ½ kg boiled potatoes
· 1 tsp salt
· 1 tsp red chili
· 1 tsp chopped zeera
· Crushed green chilies and coriander
· Fine white atta
· Butter or ghee

Method:

· Fry zeera and other seasonings in 2 tbsp of oil or ghee and add the mashed potatoes.
· Fry it for another two minutes.
· Remove it from flame.
· Kneed the atta and make small round balls from it. Roll out the paratha and put the filling of potatoes on it. Cover it with another atta piece.
· Fry the parathas on both sides and serve with mint chutney.

Enjoy delicious Aloo Kay Parathay.

Chiken Alfredo

Ingredients:

Milk 750ml

Grated Chedder Cheese 2 cups

Mustard powder 2 tbsp

Salt according to taste

Boiled boneless chicken 1 by 1 inch cubes

Boiled pasta 3 cups

Black pepper ½ tsp

Butter 2 tbsp

Corn flour optional

Methods to make chicken alfredo:

Melt butter in a non-stick big pan and add milk. When the milk starts to boil lower the flame and add pasta. After 5 minutes, add cheese, mustard powder,salt, black pepper and chicken. Mix thoroughly. Add corn flour to thicken sauce according to taste.

Enjoy your tasty chicken alfredo

Beat the heat with Mango Lassi

Ingredients:

· Yogurt 125 ml

· Chilled Water 200 ml

· Ice cubes 8

· Chopped mango 1

· Sugar 1 tbsp

· Dried Mint (one pinch)

Method:

· Mix all the ingredients together in a blender.

· Serve in a long glass.

Enjoy your delicious Mango Lassi

Different Pakistani Cooking Techniques

Throughout Pakistan, cooking methods differ between each region. Three of these techniques will be described here. One technique, however, is dry roasting spices. To do this, you’ll need a pan and spices of your choice. Start off by heating the pan until you can feel the heat on your palm. Add the hardest of the spices first and stir them constantly using medium heat. Once the hard spices start to change color, add the remaining spices while continuing to stir. Roast them all to an even brown. Try not to make the spices too light, this means they are still raw but having them too dark means they are burnt. Remove the spices from the pan, let them cool and then ground/crush.

The second technique is learning how to fry spices. Add oil or ghee to a hot pan. It should get fairly hot before adding the spices otherwise they will become brittle and completely tasteless. Throughout the cooking, the spices should sizzle, pop and splutter at least once. When that happens, the pan should be removed from the hot spot on the stove and the spices should be removed before they are burnt. Remember to add the hardest of the spices first then place the weakest spices in later.

The last technique is how to grind or crush spices. The simplest way is to use coffee/spice mills, pepper mills, a pestle or a mortar to crush spices. However, if you do not have access to any of these tools, place a sheet of greaseproof paper over the roasted spices and crush them with a rolling pin. Using the greaseproof paper will prevent the spices from sticking to the rolling pin or making it smell.

Food for Sight – Keeping Your Eyes Healthy with Spinach

They say that our eyes are our windows to the world around us. Could you imagine going through each day with impaired or even a total loss of vision? Most people believe that vision is their greatest asset and admit that they would not be able to adapt to life with poor eye sight. Thus it is important that we know how to take care of our eyesight and prevent any impairment to this asset of ours.

Our modern lifestyle puts a lot of strain to our eyes. With all the smoke, pollution, inadequate sleep and allergies, among other causes, may damage our eyes and impair vision to a certain extent. Not to mention the way some of us stare into the computer screens for hours daily.
Fortunately there are food stuffs that have been proven to be good for our eyes and protect our vision. These items not only help prevent diseases such as macular degeneration, a form of incurable disease affecting the eyes, some may even improve our eyes’ health in general.
Spinach! The secret to healthy eyes and good vision.

Spinach is one of the most effective food stuff with eye protecting properties. It contains high levels of Lutein, a carotene which plays an essential role in fighting diseases of the eyes. How does it work? The Lutein in our eyes help absorb blue (ultraviolet, UV) light, the most harmful of the different light types, thus preventing any damage possibly caused by exposure. Carotenes are also found in abundance in carrots. Another compound with similar properties is called Zeaxanthin.

Spinach is also rich in Vitamins A and C, potassium and fibre. Thus it is no wonder that studies show an improvement in not only visual health but also overall health in people whose diet includes regular servings of spinach.

I guess Popeye was right in keeping a can of spinach within reach.

Easy Healthy Home Recipe for Tandoori Chicken Kababs

Easy Healthy Home Recipe for Tandoori Chicken Kababs

Shared via AddThis

Easy Healthy Home Recipe for Tandoori Chicken Kababs

The recipe for tandoori chicken kababs is very simple. To make this, a person will need: 8 chicken thighs/breasts which are cut into pieces and skewered, 250 milliliters of yogurt, 4 tablespoons of oil, 1 medium chopped onion, 2 tablespoons ginger-garlic paste, 3 tablespoons of lemon juice, 2 tablespoons of salt, 1 tablespoon of tomato paste (optional), 1 tablespoon of turmeric powder and 3 tablespoons Shahi garam masala.

Next, combine the chicken pieces with yogurt, oil, onions, ginger-garlic paste, lemon juice, tomato paste and Shahi garam masala in a bowl. Mix all of the ingredients very well and let marinate for at least twenty-four hours. After the chicken is marinated, skewer it. If you are using a BBQ, hold the skewers over the flame for about five minutes or until well browned then turn the chicken over to the other side until brown. The last step is to cook the food until it is as dark or light as you desire.

Most times, this recipe is good for parties where a lot of people are gathering. However, cooking tandoori chicken kababs just to satisfy your taste buds is okay too.

Differing recipes will have vegetables such as cauliflower, green peppers and tomatoes on the skewer to cook along with the chicken. For health purposes, adding peppers with the meat helps to increase the metabolism in a persons’ body. Other grilled vegetables help supply vitamins.

Enjoy Tandoori Chicken Kababs.

Barbeque Giant Chicken Fingers

Ingredients:

· 1 kg boneless Chicken Breast (cut in equal pieces about 2 inches long)
· 1 ½ cup Yogurt
· 6 tbsp Cheese
· ½ tsp Vinegar
· ½ tsp Ajwain
· 2 tbsp Vegetable Oil
· 1 tsp Garlic Paste
· ½ tsp Red Chili Powder
· ½ tsp Salt

Method:

· Preheat the grills for barbeque.
· Mix yogurt, cheese, vinegar and ajwain in a bowl.
· Cover the bowl and refrigerate for an hour.
· In another bowl place chicken fingers and marinate them with vinegar, oil, garlic, salt and black pepper for 20 minutes.
· Then grill chicken fingers until it turns golden and are tender and cooked.
· Serve these with the sauce made above and garnish with salad if you want.

The Popularity of Pakistani Recipes

Throughout the world, there are obviously very many countries. Contained within those countries are traditional and historic family recipes. China, Japan, Australia, France, Italy and even countries in the Middle East, such as Pakistan, have their own unique recipes. Through time, foreign recipes spread across the world for others to experience. Pakistani recipes are known to be very popular throughout the world.

Why is that so? Well, to put it simply, the meals are easy to prepare. Pakistani recipes usually take anywhere from 15 to 30 minutes to make. Not only are they quick to cook but the meals also contain a lot of spicy kicks. Pakistani foods, mainly for dinner, are prepared with spices such as chili powder, curry powder and cilantro. Ingredients such as these make the meals very flavorful to those who don’t eat spicy foods often.

If a person is looking for an attractive, unusual (at least different from a usually American diet) and exotic meal, then Pakistani recipes could do the trick. The foods are very versatile in the way that they can either be prepared at home or a person could go out to a restaurant. Either way, the popularity of Pakistani recipes continues to grow as more and more people learn about the diversity and versatility of the culture.

Desi Lemon Beef with Vegetables

Ingredients:

½ kg minced beef
½ kg mushrooms
2 cup beef stock
½ tsp black pepper
1 cup boiled green peas
2 tsp diced carrots

Method:

Heat oil in a pan and add miced meat,onion and garlic and cook until the water of the meat is dried.
Add beef stock and mushroom in the pan and cook at low heat.
Add peas and carrot also and cook until done.
Add lemon riind and cover the pan for 10 minutes.
Remove from heat and serve HOT.
Enjoy your Desi Lemon Beef with Vegetables

Desi Chicken Korma

Ingredients:

· Chicken (cut into 8 pieces)
· ¾ cup Oil
· ¼ liter Curd (beaten)
· Whole Garam Masala
· 8 small Cardamoms
· 8 Cloves
· 25 gms grinded almonds
· 1 ½ tsp Salt
· 1 tsp Red Chili
· T tbsp Ginger and Garlic Paste
· 1 Onion Grinded
· 1 Cinamon Stick
· 1 Tez Pata
· 1 big Cardamom
· Cream (optional)

Method :

· Grind the onion, beat the curd and put it in blender along with all the other masalas and blend well.
· Heat the oil with spices and fry them.
· Add all the masala mixed in the blender in the oil and fry them all.
· After that, put the chicken in and stir occasionally.
· Cook on slow heat till the chicken is tender and cooked and oil floats on the top.
· Add the grinded almonds and cream and put on Dum (close the lid).
· Enjoy your Desi Chicken Korma. Serve hot with naan.

Sweet Kachori – A Pakistan Snack

To complete this recipe, you will need the following ingredients:

250 gm of plain flour
1 tablespoon of corn flour
30 gm of ghee
200 gm of Khoya
50 gm of milk powder
½ teaspoon nutmeg, cardamom, and cinnamon powder
250 gm of sugar
1 cup of water
1 big pinch of saffron
Ghee for deep frying

For this, you will need a couple of large bowls. The first bowl will have the kyoha, milk powder and other ingredients mixed together that will later become filling. With the second bowl, combine plain flour, corn flour and ghee. With some water, knead it into pliable dough, then cover the mixture with a wet cloth.

Next, place a pot on the stove and boil the sugar and water to create syrup. Add one tablespoon of milk. Continue to boil the syrup until it is sticky between your fingers. Crush the saffron and add it in. Using the dough, you will begin to make about 15 to 16 balls.

Roll about one tablespoon of puri into a ball. Then make a ball of the dough. Press the dough ball flat and put the puri in the center. Pull up all the sides to seal the mixture in the dough and press in the center. Make 5 to 6 kachoris. Next, heat the ghee. Proceed to fry the balls until they are light brown. When the balls have cooled down slightly, make a hole in the center of each. Pour in half of a tablespoon of the syrup, cover the hole with the dough then set off to the side. Let everything cool for about half an hour before serving.Enjoy your sweet kachori.

Kabab Karela (Bitter Melon Kababs)

Ingredients:

Karela (bitter melon) 1/2 Kg

Chicken Mince 1/2 kg

Medium Sized Onions 2 Chopped

Garlic 1/2 tsp

Green Chilies Chopped 2-3

Ginger Chopped 1 tsp

Salt 1 tsp

Chili Powder 1 tsp

Garam Masala 1/2 tsp

Egg White 1

Method:

1.) Mix all the ingredients except karela and mix well and make seekh kababs (long kababs).

2.) Free the kababs and keep aside.

3.) Peel the washed karela and places the kababs in the karela and cover and seal it with a thread.

4.) Deep fry in oil until it is light golden.

5.) Serve hot.

It’s Easy to Make Fried Bhindi

The ingredients you’ll need to make Bhindi are:

Sliced Bhindi (okra)

2 cups Small onion

1 Cumin seeds (Zeera)

½ teaspoon Whole dried red chilies 3-4

½ teaspoon of salt (or according to taste)

¼ teaspoon turmeric (Haldi)

2 tablespoons of oil

1 tablespoon of tamarind (lmli) paste – optional

1 tomato (also optional)

Once you have gathered the necessary ingredients, you’ll need to have a pot to cook everything in. Place the pot on the stove burner. Chop the onion into reasonably small pieces and cook them in the pot until they turn into a transparent-light brown. After that is done, add cumin seeds (Zeera), turmeric (Haldi), salt, chilies and Bhindi. Add extra of these ingredients for more flavor to the taste if you want.

Cover the pot with a lid and cook on low heat until soft. Do not add water. Also, if you stir the mixture too much, it will cause it to breakup. Therefore, it is recommended not to stir too often. To check if the food is done cooking, stir it slightly. When the sticky texture vanishes, it is done.

This meal is enough to serve two people and is recommended to eat alongside chapatti (thin, unleavened flat bread). If you decide to add tamarind into the mixture, it’ll add a bit of a sour taste. Tomatoes also add an extra hint of flavor to the recipe. Bhindi is low in calories (229) and has 37 percent dietary fiber, 18 percent vitamin A, 129 percent of vitamin C, 27 percent calcium and 20 percent of iron.

Pakistani Boneless Chicken

Ingredients for Pakistani Boneless Chicken:

Boneless Chicken cut into small pieces 300 gms

Chili,coriander,turmeric and garam masala powders, all half tea spoon each

Lime Juice 2 tsp

Ginger and Garlic Paste half tsp

Flour and corn flour 1 tsp each

1 egg

Oil 100 ml

Salt according to taste

Method for Pakistani Boneless Chicken:

Beat the egg and mix in all the ingredients except chicken and oil to make a smooth paste.

Add chicken and keep aside for an hour.

Heat oil in a wok and cook chicken along with the marinade on low heat for five minutes till it is well cooked and slighlty crispy.

Serve on a bed of lettuce leaves with tomatoes and chili garlic sauce.

Enjoy your Pakistani Boneless Chicken

Is Tandoori Chicken Difficult to Make?

Recently, the Indian delicacy known as Tandoori Chicken, has become very popular within America. Tandoori Chicken is a tremendous hit at parties, great meals for school or work, easy eats for feasts and is even good for weddings! So, we know Tandoori Chicken is great for big events but what about making it at home?

Tandoori Chicken is very easy to make because it doesn’t take very long, there aren’t many ingredients and the overall recipe seems very straight to the point. The easy cooking versions of making this chicken take about ten minutes for preparation and twenty minutes to cook. The ingredients usually consist of chicken drumsticks/thighs, a variety of spices, yogurt and oil. The chicken is marinated in the combination of spices and yogurt for about five minutes then cooked on a grill for 3 or 4 minutes per side. The original recipe of Tandoori Chicken is marinated in yogurt and seasoned with tandoori masala. The spices tend to make the food moderately hot but the heat is toned down to a mild taste level in most Western places.

This meal is commonly eaten with Naan (round flatbread, slight resemblance to pita but is softer in texture). When written out, the Tandoori Chicken recipe isn’t very complicated at all. In the morning time, a person can easily cook this for work or school. One of the best benefits to this meal is that the more it is marinated, the better it will taste.

Why is an Exotic Chinese Dinner Romantic?

Everyone pretty much knows that, when you go on a special date, you want the atmosphere to be romantic. Therefore, the right food is essential. If you go to a place that has disgusting food, then the entire atmosphere will go to waste. Some of the most popular and effectively romantic restaurants are: Italian, French, Japanese and Chinese. Each of these eating establishments usually have dim lighting with a sociably atmosphere that can put a couple into a good, romantic mood.

Out of the four types of restaurants, Chinese establishments usually have a more exotic feel. When you go there, you’ll most likely already have a feeling that you’re in China itself. At the more authentic establishments, you’ll eat with chopsticks. The overhead music will most likely have an instrument called “guqin” (a 7-stringed zither) playing which will calm the mood. When ordering, the menu could consist of sushi, bowls (sesame chicken, etc), seafood, noodles and rice along with fruity deserts.

The setting that a Chinese restaurant provides seems like an ideal location for most dates, primarily because it can give the customers a sense that they are eating in a public place while still being able to concentrate on each other. If you decide to go out to a Chinese restaurant for such an occasion, then it is often recommended to try something new when you go. There are many different kinds of foods that these places have to offer.

Pakistani Recipes are Easy, Even for Beginners

When cooking, the difficulty of the recipe can vary from easy to moderately difficult to hard. With that said, a new cook is often recommended to try out the easier recipes first. This suggestion also applies to Pakistani foods. Since recipes from Pakistan often contain plenty of different spices, it may take a few times to get just the right flavor for a food. One spice is able to overpower another, so a person will most likely have to try out many methods in order to produce the taste they desire.

Out of the many recipes that are good for a beginner to make, learning how to make Pakistani style Kabobs should be a good start. For this, a person will need:

2 pounds of ground beef
½ bunch of green onion
2 serrano peppers (seeded and finely chopped)
Salt and pepper
½ teaspoon paprika
½ teaspoon of garam masala

You will need a large bowl and a grill or pan to cook. The preparation time for this meal is 20 minutes and the average cooking time is 30 minutes. Although, it may seem like it’ll take a long time, the cooking process will fly by quickly. To begin, crumble the ground beef into the large bowl along with all the other ingredients. Mix them as thoroughly as you’d like. After all is combined, take the mixture and form it into kabobs. Feel free to skewer the meat too. Lastly, put the kabobs onto the grill or pan and cook until you are satisfied.

Making this is very simple. The only tasking part of the whole process is the cooking of the meat. Along with the meat, you can put vegetables such as tomatoes, green peppers, red peppers and potatoes on the skewers to add some variety to the taste.

The Burfi Desert

To make Burfi, the ingredients required are:

1 liter of milk

A pinch of Alum powder

40 grams of sugar

100 milliliters of Alphonso Mango (fresh pulp)

1/8 of a teaspoon of cardamom (powdered)

A few drops of Kesar color

Pistachios (optional)

The only cooking instrument needed is a pot. Begin cooking by added the milk to the pot, then heating it until boiling. While it is bubbling, add the alum powder and sugar. When the liquid reduces down to a third of what it was, add the Alphonso Manga pulp. Wait a little while and once the mixture turns into the consistency of a soft ball, add the cardamom powder and Kesar color.

After adding all those ingredients, let the mixture cool. When it is cooled down enough for you to touch, it can be molded into a mango or whichever shape you want. Once that is finished, pistachios can be added as decoration or extra flavoring.

Burfi is a very tasty desert that is made in places such as Pakistan and India. It is quick and simple to make. Burfi is 125 calories, 58 percent fat and 18 percent carbohydrates. Variations of this desert are: coconut burfi, besan burfi, manga burfi and cashew burfi (kaju).

EAT FOR IMMUNITY

Our bodies have a remarkable ability to heal themselves and ward off illness if given the right foods.

A fully functioning immune system is one of the most vital aspects of a healthy body, helping to prevent and combat disease. However, for many people, the immune system does not function as effectively as it should, in some cases, the immune response fails to offer protection from disease, such as infection or cancer. In other 'cases, the Immune system actively turns against its host, triggering a range of autoimmune and other disorders, such as rheumatoid arthritis or allergies that are increasingly prevalent in the modern world.

Natural Defence

When it comes to maintaining good health, the immune system is the body's most precious asset. By helping the body to resist infection and avoid cancer, it offers protection against many of the world's most widespread and .deadliest diseases. Yet, despite modern scientific understanding and major advances in medical treatments, infection is still the commonest cause of illness and death worldwide. And cancer of the lung, stomach, breast; cervix, bowel and prostate continue to be scourges of the world - responsible for over two and a half million deaths' worldwide per year.

What is going wrong? Why hasn't our detailed knowledge of the immune system enabled us to enhance our body's defence mechanisms in a sustainable way? In the process of developing ever more powerful means of attacking and destroying micro-organisms and cancer cells, have we lost sight of the need to strengthen our innate protective systems and nurture our inner environment?

In the early 1950s, with antibiotic therapy, general vaccination programs, radical cancer surgery, radiotherapy and chemotherapy moving into the medical front line, it seemed clear to most people that scientific know-how was going to provide more effective solutions to disease than old-fashioned naturopathic methods designed to encourage the self-healing processes. Now, 50 years on, we are faced with the spectre of malaria and tuberculosis on the rise once again, new strains of drug-resistant superbugs outwitting our most powerful techniques, vaccinations that may harm as well as protect, a rising incidence of cancer and the engulfing tide of collapsed immunity that is AIDS.

History suggests that, when things go wrong, human beings have a tendency to continue doing what doesn't work – only doing it harder. Despite valuable short-term tactical advances in the management of infectious disease and cancer, we are signally failing in our strategic goal of improving world health in a sustainable manner. This is because we have attempted to usurp the power of the natural world, attacking it with crude weapons and losing ourselves in a maze of technical detail, instead of working with nature and doing everything we can to enhance our natural powers of healing and self-defence.

Just as the pioneers of microbiology - Didier Bechomp, Claude Bernard and Louis Pasteur - explained that micro-organisms should be thought of as agents of disease and not as causes, we need to understand that our detailed, valuable and hard-won knowledge of the process of immunity is not the same as an understanding of its purpose.

We have superimposed a dualistic male-oriented, warlike model on to the remarkable scientific observations we have made, and are assuming that life is a battle between ourselves and the microorganisms and cancer cells; that we inhabit a dog-eat-dog, kill-or-be-killed biological universe.

The effect has been to focus our attention on external factors, while neglecting an inward-looking, broader approach to healing that attempts to observe the interaction between the physical, mental, emotional and spiritual aspects of self, and to understand how these affect health and our susceptibility to disease. As a result, we have developed a range of medical weapons that are becoming increasingly hazardous to use.

As a society, we seem to find it easier to spend out money on weapons and drugs rather than on good food, basic sanitation and clean water for those most at risk of disease. Therefore, we do not even keep faith with the knowledge that we do possess - that immunity is profoundly compromised by malnutrition; that the typical Pakistani diet and lifestyle lead to cardiovascular problems and cancer; that fear and stress create an internal bodily environment that is prone to disease and degeneration.

This is written in the knowledge that good health involves paying attention to body, mind and spirit, that the immune response is the fundamental physical process of healing, and that health and healing are encouraged and enhanced by good food. The medicinal value of food for warding off illness has been acknowledged for thousands of years. More recently, scientific research has discovered hundreds of beneficial nutrients in the foods we eat- By applying our knowledge of these nutrients and of how they work to our diet, we can eat foods that boost our immune system and so help protect ourselves against a host of ailments.

Walnut Squash With Red Pepper And Tomato

· Walnut squash helps protect against good food cancer, hear! disease and mental dysfunction. It aids normal blood cell function and encourages healthy skin, muscles and nerves.

· Red pepper boosts immunity and helps protect against cancer. It also helps maintain normal blood-fat levels and aids production of haemoglobin by the red blood cells. It encourages a healthy nervous system and may protect against asthma, migraine and depression.

· Tomatoes are packed with antioxidants, including vitamins A and C and lycopene. They improve the immune response while also helping to maintain energy levels- This combination makes tomatoes a useful addition lo the diet of those suffering from energy-compromising conditions such as caner and AIDS. They boost resistance to Infectious disease, encouraging wound healing and keeping the skin and mucous membranes in good condition.

Ingredients:

· One walnut squash, deseeded and peeled
· Two tablespoons of olive oil
· One red onion, chopped
· One garlic clove, chopped
· One red pepper, in strips
· Six ripe tomatoes, skinned and sliced
· Two tablespoons of tomato paste
· Two tablespoons of fresh (or two tea-spoons of dried) basil, chopped
· One teaspoon of paprika
· Sea salt and freshly ground black pepper to taste
· Two tablespoons of parsley, chopped, to garnish

Method:

1. Chop the squash into chunks. Heat the oil in a large pan, add the onion, garlic and squash, saute for two minutes, and then add the red pepper.

2. Heat through and then add the rest of the ingredients except the parsley. Cover and simmer for 20 minutes. Season, garnish with parsley and serve with rice.

From Good Food Magazine

Easy Way to Make Chicken Steam Roast

There are many kinds of roasts, such as, vegetable, fruit, beef, pork, and chickens roasts. Roasting isn’t necessarily a complicated technique to cook something, it’s just time consuming. The amount of time it takes for the food to finish cooking to your liking varies depending on the size, meat density and if you want it rare, medium rare, etc. Even though a big hunk of meat may seem a bit intimidating to someone, it isn’t anything to worry about.

One of the easiest ways to make a chicken steam roast is to use a pressure cooker. Before you do that, though, the chicken should have some flavoring added to it. Ginger/garlic paste, red chili powder, black pepper and lemon juice, along with a few other basic ingredients, are usually recommended for a great tasting chicken. Once that is finished, cut the chicken in a few places, to let the flavor sink in, and marinate for several hours over night.

When the next day arrives, drain the chicken and put it with the hot water in the same container together. Cover the pot or pressure cooker with a lid and let the steam cook the chicken for about fifteen to twenty minutes, or until done. Sometimes it is good to take small samples from the food as it is cooking to make sure that the flavor is turning out like you want. Just grab a fork and remove a small bit from the chicken every couple minutes, if you want.

How to Make Chicken Biryani

Chicken biryani is a very delicious meal from Asia, India and Pakistan in particular. To make chicken biryani, ingredients such as basmati rice, chicken, onion, cinnamon, cloves, cardamoms, cumin, nutmeg powder, turmeric, saffron, yogurt and garlic-ginger paste are used. Spices such as ghee, cinnamon, cloves and cardamoms are usually added to the list of ingredients for flavor.

Methods for creating this meal vary. One technique, however, is to take about half a kilo of flour add 1 to 2 cups of water and mix them together really well. When that is done, set the mixture off to the side as dough for later. Next, they take the chicken and marinate it in a combination of saffron, turmeric, chili powder, crushed onions and ginger-garlic paste. After that, the chicken is left to sit for about one hour to soak in the mixture.

Next, boil one and a half liter of water then add the rice along with the variety of spices previously mentioned. When the rice is about half done, drain the water and place a layer of rice in with the chicken. Then sprinkle on some saffron, fried onions and ghee. Remember the dough? Take that and seal the pot lid. Use the high cooking heat for about ten minutes then switch to reduced heat when it begins to sizzle.

Although the entire process takes a bit more time than other meals, it is well worth the effort. The end result turns out to be a very worth-while and scrumptious meal that all can enjoy.Enjoy your tasty Chicken biryani.

The “Green Diet”

There are many ideas on weight loss such as reducing calorie intake or exercising more. Others preach the effectiveness of a certain product or meals in convenient packets. Allow me to introduce green tea, proven to be effective for weight loss and general health care.

Green Tea works by decreasing LDL or as the health professionals label it, bad cholesterol and is highly linked with heart disease and strokes. Also, green tea increases HDL which is the useful counterpart of LDL. It is also shown to decrease the amount of fatty triglycerides in our body. In other words: you become slimmer the more green tea you consume.

Green tea also boosts antioxidants and anti-cancer agents in the body. This in effect boosts our immune strength, whilst regular use has proven to facilitate weight loss of up to five pounds a month. Another research paper indicates that green tea contains 50 times more benefits than various Vitamin E and C supplement in the market. Isn’t that something?

So how much green tea should I take?

Up to now, there has been no quoted limit to the daily intake of green tea. Some people have been drinking as much as twenty cups daily without any side effects. However, it is advised to consume more of the decaffeinated varieties. It has also been recommended to replace the daily intake of coffee, and it is advised to take a cup just before going to bed.

Preparing green tea

Preparation is very important. Smaller tea leaves boil faster, have better infusion and are preferred to tea bags. If you choose to use the bags instead, immerse them on a continuous basis to extract the maximum amount of antioxidants.

Tea leaves should be completely immersed in hot water and not left just floating on the top. Boil them for longer periods and use higher stepping times to maximise antioxidant extraction.
Finally do not add any sweetener to the tea as it dissipates completely the dietary benefits it contains. Should it be too bitter for your liking, try the herb “Stevia” instead.

Is Chicken Tikka as Popular as hamburgers?

Everyone basically knows what chicken is, but what about “tikka”? In Persian, the word tikka means “bits and pieces”. Knowing that, and putting it all together, tells us what the recipe is all about…bits of chicken! In South Asia, namely Pakistan and India, chicken tikka is popular because of its simplicity. Small chunks of chicken are marinated in special spices, placed on skewers and grilled. Easy, right? This meal is so very simple to fix that some even say that it is the equivalent to the American hamburger.

Since chicken tikka is said to have the same popularity as hamburgers, there has to be some sort of variety, right? As time goes by and people want a more unique taste, recipes start to experiment with different spices. One recipe may have more “hotter” spices while another creation might have less of a kick. There are many, many combinations!

One version of this simple dish is chicken tikka masala. Chicken tikka masala is a tasty gravy dish that is prepared, basically, the same exact way as chicken tikka. The only difference is that after the chicken is grilled, it is placed into thick creamy gravy. The sauce usually consists of many different kinds of spices, but ingredients such as coconut cream are occasionally added.

The end result of placing the skewer in the gravy creates a very yummy, smoky flavor. Mmm…makes my mouth water just thinking about it!

What Other Countries (Like Pakistan) Eat in the Morning

All over the world, people know that a healthy breakfast is one of the great ways to start off a day. In India and Pakistan, foods such a paratha, halwa puris and chana are common morning meals.

Originating in South Asia, paratha is a flatbread made out of whole-wheat flour. The process for making such a thing is simple. The ingredients are: two cups of whole-wheat flour, three tablespoons of melted butter, water, salt and one cup of vegetable/canola/sunflower cooking oil. To make paratha, start off by adding the butter to the flour. Knead the dough to a medium softness and divide into two inch balls. Roll out the balls until they are four inches in diameter, add oil and dust with flour. Fold in half, then half again so that it forms a triangle. Next, place the paratha into the griddle and cook for about 30 seconds before flipping it over. Repeat the process again for however many times you want.

Halwa and puris are two different things, but combined together, they can make a very delicious food. To make halwa (coconut halwa), you’ll need: 1 lb of shredded, frozen coconut, ½ C chana dal boiled, 1.5 teaspoon cardamom powder and sugar along with ½ C ground almond paste. For Puris: 5 C all purpose flour, 4 tablespoon melted ghee, ¾ - 1 C warm milk and water. Grind the coconut, knead the dough, divide everything into tiny balls, roll out the dough then fry in a griddle until satisfied. When preparing the food to be fried, apply water to the edges of the puris (outside covering that holds the halwa) and pinch it closed. It is also recommended not to brown the food and to remove them from the oil once they begin to float.

Pakistani Limo Pani ( lemonade)

Ingredients:

· water or soda 500 ml
· 3 tbps Lemon Juice (limo pani)
· sugar 1/4 cup
· salt 1/4 tsp.
· black pepper powder ( a pinch)
· Quarter cup of Crushed Ice
· Couple of Lemon slices to decorate

Methods:

· Mix all the ingredients in a blender except ice and blend.
· Put some ice in a long glass and add the blended lemon mixture.
· Enjoy your Pakistani Limo Pani

Chinese Hot Lotus Tea Recipe

Ingredients

• 3/4 cups water
• 1/2 tsp bicarbonate of soda (baking soda)
• 450 g lotus seeds
• 5 cups water
• 225 g brown sugar
• 2 lightly beaten eggs

Method:

· Let the water boil in a wok. Put the bicarbonate soda while stirring.

· Put the lotus seeds and let it boil for 10 minutes.

· Rub the seeds with fingers to remove husk. Drain them later on.

· Bring the water to boil and add sugar. Let the sugar dissolve.

· Cover and let it boil for an hour.

· Gradually add the eggs while stirring and serve immediately.

Mango Lassi

Ingredients

• Diced fresh mango 1 cup
• Orange juice (chilled) half cup
• Pure honey 3 tbsp
• thick yogurt (chilled) 2 cups
• Rose petals (optional) 1 pinch

Method:

• Put the mango, honey and orange juice in a blender and blend it for 1 minute.
• Pour the yogurt in and blend till it becomes frothy and smooth.
• Pour it in a long stem glass and garnish with rose petals
  

Tea, Tea and more Tea

Tea is said to originate from China in the year 2737 BC when emperor Shennong, inventor of agriculture and Chinese medicine, stumbled upon the amazing restorative properties of tea. Since then, tea plays a major role in the culture of the world, especially in Asia. It is now a staple beverage with restorative and medicinal properties.

Tea contains high levels of antioxidants in the form of catechins. A dried tea leaf may contain catechins levels of up to a third in its weight; this is much higher in white and green varieties. Black tea however has lower amounts of antioxidants due to the oxidative processing it undergoes. Tea also contains Caffeine and Thiamine; stimulants that help refresh the drinker and improve blood circulation.

The green variety has been known for its protective properties against an array of diseases including cancer. Its main advantage is the presence of EGCG, an antioxidant proved to be effective at preventing lung, breast and prostate cancers. Tea also increases one’s metabolism thus increasing the rate of fat burnt. This is proven in research papers quoted to show properties which promote weight loss.

Black tea on the other hand has higher caffeine levels thus producing a stronger flavour. It retains its flavour more than the other varieties, usually for a few years, and is thus the more popular form. Black tea accounts for over 90% of all tea sales in the west.

Oolong tea is yet another variety which is in between the black and green varieties. Oolong stands for “Black Dragon” in Chinese and is prepared by oxidizing the leaves to about 70% of that done to produce black tea.

Premium tea brews such as Grey and Seddon tea or delicate tea are prepared by stepping for a relatively shorter duration to produce the texture and flavour desired.

The tea’s profile is highly influenced by the altitude and season of harvesting as it may alter its taste. Pure teas are infused in boiling water followed by stepping for about one to five minutes.
Tea remains as a popular beverage and is increasing in popularity among other parts of the world.

Stir Fried Fish Fillets

Ginger is commonly used when preparing seafood dishes as it is very effective in masking the ‘fishy’ odour. This dish serves 4 people on average and is easy to prepare.

Ingredients:

1 pound of boneless fish fillets

For the marinade:

1 tablespoon of rice wine, dry sherry or even white wine
A few drops of sesame oil
Some salt and pepper to taste
1 egg white
1 - 2 teaspoons of cornstarch

Other ingredients:

4 tablespoons of vegetable oil
1 clove garlic, nicely minced
2 slices of ginger, shredded
½ a red onion, sliced

For the sauce:

½ cup of fish stock, or chicken broth, or water
1 tablespoon of oyster sauce
¼ teaspoon of soy sauce
1 teaspoon of cornstarch mixed with 1 tablespoon of water

Additional ingredients:

Other vegetables desired such as celery, bok choy, bean sprouts, mushrooms or snow peas
2 teaspoons of ground coriander.

Preparation:

1. Cut the fish into pieces measuring about 1 ½ inches by ½ an inch. Add one by one the ingredients listed for the marinade, leaving the cornstarch for last. Mix them well and leave the fish to marinate for about 10 minutes.

2. While waiting, prepare the sauce. In a small bowl, mix well the first three ingredients for the sauce. The cornstarch and water should be mixed in a separate bowl.

3. Heat up the wok, and then add 2 tablespoons of oil. Pour in the fish fillets, proceed to sear until they turn lightly brown before removing them from the wok.

4. Add another 2 tablespoons of oil into the wok. Now add the garlic, onion and ginger and cook the ingredients until the onion turns a light brown. Pour in the remaining vegetables, stir fry the ingredients. Add the sauce from step 2 and bring it to bubble before adding the mixture cornstarch and water. Remember to stir quickly to thicken the sauce. Pour in the fish again and mix everything through. Now sprinkle the ground coriander over the dish before serving.

Spicy Fried Noodles – Chinese style

The Chinese are very proud of their noodle recipes and have come up with a wide variety of different noodle shapes and sizes, some thin and wide while others are round and thick. With different Chinese noodles types, it is only fitting that they each have different preparation methods.
The Chinese serve their noodles long and uncut, according to the Chinese tradition, as it symbolizes long life as well as good health. This holds true for the many different types of noodles available. Below is a delicious recipe for Chinese style spicy fried noodles.

Ingredients:

1. 350g – 400g of pre-cooked “chow mien’ noodles

2. 2 – 3 cups of baby bok choy, chopped

3. 2 stalks of celery, sliced

4. ½ of a white onion, sliced

5. 2 cloves of garlic, minced

6. 1 cup of chicken or vegetable stock

7. 2 tablespoons of roasted peanuts, chopped

8. 1 tablespoon of hot sauce

9. 2 tablespoons of light soy sauce

10. 1 tablespoon of white vinegar

11. 2 teaspoons of sesame oil

12. 1 tablespoon of corn starch

13. 1 tablespoon of vegetable oil

Directions:

1. Heat up some oil in a wok at medium heat. Add in the sliced onion, celery, garlic and bok choy. Cook the mixture for about 3 to 5 minutes while stirring often.

2. Pour in the stock, hot sauce, soy sauce, sesame oil, vinegar and brown sugar. Proceed to bring it to a boil

3. In a separate bowl, stir the cornstarch into a tablespoon of cold water. Now mix to into the wok and stir its contents until the sauce begins to thicken. Once that is done, turn off the heat.

4. Loosen the Chinese noodles using your fingers, and then immerse it in some boiling salted water until it is tender. Drain the noodles and toss it with the sesame oil.

5. Place the Chinese noodles on a large plate and spread the vegetables over the top. Sprinkle the peanuts over the dish

Dhal – the Pakistani recipe for yellow lentils

This is a classic recipe for preparing dhal and it is very easy to make. Simply serve dhal as a side dish to complement the main Pakistani dishes, or even with rice for a vegetarian meal.

Ingredients:

1 cup of mung dhal, either the yellow or red variety of dried lentils

2 cups of water

1 teaspoon of turmeric

3 cloves of fresh garlic, nicely peeled and chopped

2 large onions, nicely peeled and finely sliced lengthwise forming paper thin slivers

¼ teaspoon of ground red pepper, to taste

1 ½ teaspoons of salt

¼ cup of ghee or melted butter or even some light oil

2 teaspoons of cumin seeds

2 teaspoons of ground coriander

4 teaspoons of fresh cilantro leaves, nicely chopped

Preparation:

1. Pick through your dried lentils very carefully and remove any dirt or small stones before washing them under running cold water using a sieve. Then drain them and place them in a pot along with the water, turmeric, garlic, red pepper, ground coriander and salt. Bring it to a boil with high heat and then cover the pot partially and reduce the heat to low, allowing it so simmer for about 30 minutes.

2. This is a very important step, so pay attention. While your lentils are left to simmer, heat a skillet of about 10 inches with either ghee/butter/oil until a droplet of water, flicked into your pan, makes a sputter on contact. Be careful that this is not burnt as the flavour depends highly on the success of this step.

3. When your pan is hot, pour in the onions and cumin seeds before reducing the heat to medium. Remember to stir often for about 6 – 8 minutes. Set the dish aside after it is done.

4. When you are confident that the lentils are ready, mix it with the onion based seasoning and top it with your chopped cilantro leaves. Serve the dish with rice.

Rice Stuffed Lamb’s Legs for 8

Ingredients needed:

For our stuffing:

- 2 tablespoons of oil

- 2 tablespoons of butter

- 1 medium onion, fully peeled and diced

- 2 cups of button mushrooms, quartered

- ½ green bell pepper (capsicum), nicely diced

- 4 whole red chilies

- 1 clove garlic, minced

- 2 cups of boiled rice

- 2 tablespoons of fresh cream

- 1 tablespoon of fresh coriander leaves

- 1 teaspoon of salt

- ½ a teaspoon of pepper

For preparing the lamb’s feet:

- 3 tablespoons of lemon juice

- 2 teaspoons of salt

- ½ a teaspoon of black pepper

- 1 tablespoon of garlic paste

- 1 teaspoon of chili powder

- 4 tablespoons of oil

- 2 ½ kilograms of boneless leg of lamb

*Note: to make preparations simpler, request that your butcher “butterfly” the lamb’s legs

Preparation steps:

1. Heat up large non-stick skillet and melt some butter in it.

2. Throw in the onions, mushrooms, diced bell pepper, chillies and the minced garlic clove. Sauté the ingredients for about 5 minutes or at least until the mushrooms are tender.

3. Add in the rice, cook until thoroughly heated while continuously stirring, and then leave to cool. Add the remaining ingredients for stuffing and mix well.

4. Preheat the oven to about 425°F. While waiting, mix the ingredients for the lamb’s legs but use only 2 tablespoons of oil instead of 4 in a separate bowl.

5. Take out the lamb, pat it dry and rub with marinate. Now place the cut side of the lamb on the wok’s surface. Spread evenly only half of the stuffing on the lamb and press to adhere.

6. Roll the lamb tightly beginning at the narrower end. Use some netting to hold it in place.

7. Holding one end, fill the opposite side with the remaining stuffing then tie the netting with some kitchen string.

8. Rub on the remaining 2 tablespoons of oil and in the roasting pan for about 1 ½ hours or to desired doneness.

9. Remove it from the oven, wrap in foil and let it stand for 15 to 20 minutes. Now cut it into ½ inch-thick slices.

10. Serve with Nan and Chutney.

Pakistani Spaghetti with Kofta Chutney

This is an interesting way to mix some Pakistani flavour into spaghetti. It can be used for any occasion and requires only a minimal amount of preparation. The recipe serves about 4 people and is best served hot.

Ingredients:

500g of beef mince, washed and drained

*1 large onion, finely chopped

*4 green chillies, crushed

*2 teaspoons of ginger and garlic paste

*salt and pepper (to taste)

*1 teaspoon of turmeric powder

*1-2 teaspoon/s of chilli powder

*1 teaspoon of garam masala

*1 teaspoon of jeera (cummin) powder

*1 teaspoon of dhania (coriander) powder

*A handful of fresh coriander leaves, choppe

d*A handful of fresh mint leaves, chopped

*2 slices of white bread, soaked in a little milk

1 egg (beaten)

Oil for shallow frying

For the Chutney:

Oil for braising Onions (chopped)

2-3 whole dry red chillies

4-5 tomatoes, chopped (skins removed)

1 small green pepper (chopped)

3 cinnamon sticks

2 teaspoons of dried pomegranate seeds (anaardhana)

– A handful of chopped fresh coriander/mint/

spring onion

1 teaspoon of crushed garlic salt and black pepper (to taste)

2 teaspoons of chilli powder

1 teaspoon of sugar

Other ingredients:

500g of spaghetti 1 can of cream-style sweet corn 2 tablespoons of butter

Preparation Methods:

Kofta: Mix all the ingredients with a * mark into a large bowl. Proceed to squeeze out any excess milk before adding the bread to this mixture. Next add the beaten egg into the bowl and mix the contents well. Now roll small handfuls of this mixture into miniature ‘golf balls’ and keep them aside for a couple of minutes.

Heat some oil in a pan then proceed to fry kofta until it becomes golden brown turning it at least once. Remove it from the pan and allow the kofta to drain for a few minutes.

Chutney:

Fry the chopped onions until brown, then add the cinnamon sticks and the chillies. Allow this mixture to fry for a couple of minutes. Next add green pepper, the pomegranate seeds, the garlic and the tomatoes into the mixture. Cover and allow it to cook. Add the chilli powder, some salt, black pepper and the sugar after the tomatoes have melted. Allow this mixture to cook for some time before adding in the prepared kofta. Leave it to cook for another 5 minutes. Now sprinkle a handful of a combination coriander, mint or spring onions.

Spaghetti:

Follow the instructions on the packaging, and then drain it. Mix the sweet corn and the butter into the spaghetti and thoroughly mix it.

Spilt halva and chickpeas

The ingredients required for this dish are:

- 2 cups of channa dal

- 2 cups of sugar

- 3 cups of milk powder

- 50 grams of pistachios

- 20 cardamom's seeds, nicely crushed

- 50 grams of almonds

- 1/12 cups of ghee

- silver leaves (varak) for some decoration (optional)

How to prepare this delicious dish:

Step 1

Begin by carefully draining the soaked lentil, then wash it well. Using a saucepan, add some water and boil it rapidly for about 5 minutes, reduce the heat and continue boiling it for another 30 minutes or at least until it is tender with the water from it fully evaporated

Step 2

Proceed to grind the lentil into a smooth paste, either manually with a chopper or use an electrical food processor

Step 3

In a heavy based saucepan, heat some oil before adding in the cardamom seeds. Stir constantly while continuously frying the seeds for a couple of seconds

Step 4

Add in the lentil, some sugar and the milk powder into the mixture while continuously stirring it. Fry the mixture until the ghee is absorbed and then released by the lentil. The halva is done after frying it for about 25 to 30 minutes; this is when it begins turning a shade of light brown and the ghee starts to separate

Step 5

Place the finished halva on a tray and spread evenly with a thickness of about ½ inches. Let it cool and just as it begins to set, cut the halva into shapes of squares or diamonds before leaving it completely cool over several hours

Step 6

Lift the halva gently and carefully using a spatula and place it on a serving dish. Decorate the dish with the varak, almonds and sliced pistachios for an inviting look

Delicious Shahi Mutton Korma

Ingredients:

• 1 tablespoon cumin seeds
• 4 teaspoons coriander seeds
• 1-2 teaspoons cayenne-pepper
• 1 teaspoon saffron threads
• 3 tablespoons hot milk
• 6 tablespoons ghee or clarified butter
• 2 medium onions, chopped
• 5 black cardamom pods or cinnamon sticks
• 4 cloves
• 3 bay leaves
• 1 fresh ginger, grated
• 4g garlic cloves, minced
• 2 pounds boneless lamb, cut into ½-inch cubes
• 1 cup fresh, sweet, unflavoured yoghurt
• ¼ cup heavy cream
• 1 tablespoon rose water
• ¼ cup blanched almonds
  
  Preparation:

1. Begin by grinding the cumin and coriander seeds then mix in the red pepper.

2. Soak the saffron well in the hot milk.

3. In a large, shallow pan, begin heating the ghee or the clarified butter.

4. Mix in the onions, cloves, bay leaves and cinnamon or cardamom pods. Continue stirring while cooking over medium heat for about 15 minutes before adding in the ginger and garlic. Continue cooking and stirring, scrape the bottom of the pan also, until the onions turn reddish brown.

5. Pour in the ingredients in step 1 and continue to cook while stirring for 10 seconds.

6. Use paper towels to dry the meat.

7. Stir in only half of the meat, increase the heat to medium high and cook while stirring for a couple of minutes. Make sure that all the meat is well coated in spices.

8. Stir in the rest of the meat and repeat the process, scrape also the bottom of your pan. You may add some water if it gets too dry.

9. Increase the heat to medium and add the yoghurt slowly. Add 1 tablespoon, stir well, then add another tablespoon, repeat this process for the remainder of the yoghurt. Reduce the heat to low, cover the pan and let it simmer for 1 ½ hours. Again, you may add some water if necessary. Once the meat is tender, sprinkle some salt to taste.

10. Stir in the cream and proceed to cook until the sauce thickens. Pour in the saffron and the rose water, now heat the mixture thoroughly.

11. Fry your almonds with a little oil until it turns a golden brown. Serve the lamb while still hot, garnished with the prepared almonds. Serve it with either a pilaf or just any naan bread.

Chinese Braised Duck Recipe

Ingredients:

• spring onions, 4 chopped
• slice ginger root, 1 minced
• soy sauce 120ml/1/2 cup
• rice wine or dry sherry 30ml/2 tbsp (non alcoholic cooking wine)
• 1 duck
• ½ cup of water
• brown sugar 15ml/1 tbsp
  

Method:

1. Mix together the ginger , spring onions, soy sauce and non alcoholic cooking wine or sherry and rub it over the duck thoroughly inside out.

2. Heat the oil and fry the duck till the color changes to golden on all sides. Drain the oil.

3. Add the remaining soy sauce mixture and water, bring to a boil and then cover it and let it simmer for an hour.

4. Add the sugar and then cover it and simmer it for another 40-50 minutes till the duck is tender and well cooked.

Buttered Masala Chicken

Here is a delicious recipe featured in many restaurants. It works best with leftover Tandoori Chicken, but you can always simply whip up some for this recipe. You may also want to try it without the garam masala, which is also superbly unique in its taste.

Ingredients:

8-10 pieces of Tandoori Chicken (use boneless chicken for easier handling)

3 cups of canned tomatoes, with tomato puree

4 green chillies, nicely seeded and finely chopped (Or substitute with ½ a teaspoon of ground red chilli pepper)

2 tablespoons of ginger roots, peeled and finely chopped

10 tablespoons of butter

4 teaspoons of ground cumin

1 tablespoon of paprika

2 teaspoons of salt

1 ½ cups of heavy cream

2 teaspoons of garam masala

¼ cup of cilantro leaves, chopped

Instructions:

1. Mix the tomatoes, ginger roots and chillies in a separate bowl

2. Heat 8 tablespoons of butter in a frying pan on medium heat. Proceed to sear the pieces of chicken until they turn slightly brown. Place them in a separate bowl once they are done. Do not clean the frying pan and reuse the butter for the next step

3. Pour into the pan your ground cumin and paprika, cook it for 10 seconds while stirring to enhance the flavours. Pour in the mixture from step 1 and cook until the sauce begins to thicken before mixing in the cream and salt. Now add the chicken while stirring gently, reduce the heat to medium-low and simmer until the oil begins to separate, forming a layer of sheen develops above the sauce. Remember to stir often

4. Finally, stir in the remaining 2 tablespoons of butter. Now turn off the heat and allow it to stand for about 15 minutes. Fold in your cilantro leaves, serve it with rice.

Some Interesting facts about Olive Oil

· Olive Oil contains no dietary cholesterol. Great from your HEART!

· Olive Oil contains on sodium. Great for your BLOOD PRESSURE!

· Olive oil contains vitamin E. Great for your SKIN!

· Olive oil contains very little acid. Great for your DIGESTION!

· Olive oil aids in vitamin absorption. Great for a healthy PREGNANCY!

· Olive oil keeps you safe from HEART BURNING. With so many great and healthy facts, please use olive oil in your daily life.

Sindhi Fried Fish and Chawal (Rice) Ki Roti

Ingredients:

• 2.5 kgs Fresh Water Fish (preferably large fish)
• 2 tbsp Dried Red Chiies (crushed)
• 2 tsp Salt
• 4 tbsp Coriander Seeds (crushed)
• 2 tbsp White Cumin Seeds (crushed)
• 1 Lemon
• 5 Cups of Oil
• Rice Flour for ROti

Method:

• Watch the fish thoroughly and cut into large pieces.
• Rub lemon juice and spices (chili, salt, coriander and white cumin) on it.
• Let it marinade for 1.5 hours.
• Heat the oil in a wok and fry the fish for 5 to 10 minutes on each side till it turns golden.
• To make it spicy, add some fish masala of any company.

For making a roti:

• Mix rice flour with water. When the mixture is done, make a flat round circle and put it on a heated pan.
• It cooks like a normal roti.
• Enjoy your Sindhi Fried Fish with Chawal ki Roti

Masala Style Shrimp

This is a simple dish which brings out the flavours of the shrimps and adds some masala characteristics to it. It satisfies about 4 people on average

Ingredients:

- 450grams of king sized prawn or shrimp

- 1 medium onion, skinned and finely chopped

- 1/3 cup of oil

- 1 teaspoon of fresh ginger paste

- 1 tablespoon of garlic paste

- ½ level teaspoon of turmeric

- 2 tomatoes, chopped

- 1 teaspoon of salt

- 1 teaspoon of chili powder (to taste)

- 1 teaspoon of coriander powder

- 1 teaspoon of garam masala

- 2 tablespoon of fresh chopped coriander

- 2 green chillies, chopped

Preparation Methods:

Step 1

Begin by shelling the prawns, removing head and the vein. Keep this aside for now.

Step 2

Heat some oil in a saucepan. Add in the onions, the ginger and the garlic. Stir this mixture frequently and fry it for 10 – 12 minutes or until the onions turn a light golden shade.

Step 3

Add the chilli powder, the turmeric, some salt, the garam masala and the coriander powder to the mixture. Remember to add 3 – 4 tablespoons of water also when adding these spices; this is to ensure that the spices are not burnt. Fry the mixture a minute longer while frequently stirring. How add the tomatoes and continue to stir while frying this mixture for 8 – 10 minutes or until the added tomatoes have been reduced to a pulp. If necessary, add come water to prevent the mixture sticking to the base of the pan. Continue frying the mixture until the oil starts to separate.

Step 4

Add in the prawns while stirring and frying; do so for 5 minutes or at least until the prawns are tender. Again, you may add some water if necessary.

Step 5

Garnish the dish with some coriander leaves or some green chilli

Step 6

Enjoy the dish with Naan Roti

Prepare Tandoori Chicken With An Oven

Tandoori chicken is a famous Pakistani dish where it is prepared using a special clay oven called a tandoor. This recipe however is specially designed for cooking your conventional oven or even a charcoal grill.

Ingredients:

- 4 chicken quarters, skinned

- 3 tablespoons of lemon juice

For marinade:

- 1/3 cup plain yogurt -

- 1 tablespoon of garlic paste-

-1 tablespoon of ginger paste

-1 teaspoon of ground roasted cumin seeds

- ½ level teaspoon of ground cardamom

- 1 teaspoon of garam masala

- 1 teaspoon of chili powder

- 1 teaspoon of salt

- ½ teaspoon of tandoori coloring

- some ghee or some butter for basting

Preparation:

1. Use a fork to prick all over the chicken, then use a sharp knife to make diagonal ½ inch deep slashes measuring about an inch apart on all its quarters.

2. Pour on the lemon juice, rubbing it all over the chicken and into the slashes. Then cover it and marinate for about an hour.

3. In a small bowl, mix well all ingredients for the marinade. Then pour it all over the pieces of chicken. Mix it well by tossing and turning, make sure the chicken is coated well.

4. Cover it and leave it to marinate for about 4 hours, turning it over several times. You may also refrigerate it overnight, but make sure you take it out at least an hour prior to cooking.

Roasting in the oven:

Preheat your oven to about 450°F. You may use a shallow roasting pan or a wire rack; remember to discard any leftover marinade. Brush on a layer of ghee or butter before placing it in the middle of your oven. Roasting should be until the meat is cooked or at least 25 to 30 minutes. Remember it requires basting and turning often. The dish is ready to be served

Grilling:

Prepare the grill in advance. The grill should be about 5 inches away from direct heat. Place the chicken over the grill for 8 minutes while basting it with some ghee or butter. Repeat this process for the other side of the chicken. Continue this process until it is cooked through, then serve with sliced onions, tomatoes, nan and raita.

Enjoy your delicious Tandoori Chicken.

Lassi ( Famous Pakistani Drink)

Ingredients:

- 4 cups of yogurt

- 1 cup of milk

- 1 cup of sugar

- crushed ice (according to use)

Method:

Put all the above mentioned ingredients in the blender except ice and blend until they mix well.

Add crushed ice in glasses and pour the prepared lassi over it and serve cold.

This is very popular in the villages of Pakistan

Pai ( Lamb Trotters)

Ingredients:

- pai 6

- salt according to taste

- haldi 1 tsp

- chili powder 1tsp

- garlic paste 1/2 tsp

- ginger paste 1/2 ts

- cornflour (starch) 1/2 cup

- onion 1

Method:

-Fry the onions in oil till until they turn golden.

-Add the ingredients but not cornflour.

-Add around 8 glasses of water and let it cook till it is tender.

-When oil comes on surface, add cornflour to thicken it. Keep stirring when putting corn flour.

-Add some garam masala to enhance the taste.

-Serve with naan and salad.

Ojri (Lamb Stomach)

Ingredients:

- 1 medium sized Ojri Lamb Stomach
- salt to taste
- 1 tsp chillies
- 1/4 tsp haldi
- 2 tbsp maithi
- seeds 1tbsp maithi
- onion 1 medium sized onion
- oil or ghee

Method

- Clean the ojri carefully.
- Fry the onions in oil or ghee and then make masala by mixing chillies salt and haldi.
- Add a glass of water and cut the ojri in small one inch pieces.
- Put it in the masala and cook till okri is tender.
- Now add maithi seeds and maithi and cook for another ten minutes till the oil shines on the surface.
- Garnish with garam masala and coriander and serve with hot naan.

Mushrooms with Stir-fried Tofu

This simple dish requires little preparation and is very healthy, perfect for dinner with the whole family.

Preparation time: 30 minutes only

Cooking time: 7 minutes only

Ingredients:

- ¾ pound of firm tofu
- 1 cup of dried black or shitake mushrooms, fresh mushrooms if possible
- 1 cup of canned bamboo shoots
- 2 tablespoons of dark soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 ½ tablespoons of Chinese rice wine or dry sherry
- 2 tablespoons of oil

Note: the canned bamboo shoots may be substituted with canned bamboo chunks or even fresh bamboo

Preparation methods:

Remove and drain the firm tofu from its package. Then cut it lengthwise right through the middle, leaving you with two equal pieces of tofu about 1-inch thick each. Proceed to cut it into large cubes.

Dried black mushrooms and shitake mushrooms should be reconstituted and therefore need to be soaked in warm water for about 20 minutes or simply until they have softened. Squeeze them to remove any excess liquid then thinly slice. If you are using fresh mushrooms however, simply wipe them with a damp cloth and proceed with slicing.

Bamboo shoots should be rinsed in warm, running water and then left to drain. While waiting, mix the dark soy sauce, oyster sauce, the sugar and the Chinese rice wine or, if you prefer, dry sherry.

It is now time to heat the wok and add the oil once it is ready. Add the mushrooms and bamboo shoots, and then stir until the ingredients are heated enough. Next add the tofu and the mixture of sauces. Stir-fry the whole mixture until it is heated enough. The dish is best served hot.

Healthy Foods That May Help Build Up Your Immune System:Chinese Salad

· Watercress was once considered to cure tuberculosis. Nowadays, its principal medicinal use is in the relief of arthritic conditions and congestion problems affecting the upper respiratory tract. Watercress stimulates the immune and lymphatic systems.
· Ginger is a warming and comforting remedy for colds and chills. It stimulates peripheral circulation and helps the body rid itself of toxins.
· Garlic protects against a wide range of bacterial, fungal and viral infections. It also strengthens the heart and blood vessels and helps prevent cancer.

Ingredients:

· 1/4 cabbage, finely sliced
· 1 tsp fresh ginger root, finely chopped
· 1 tsp garlic, finely chopped
· 1 small red chilli pepper, deseeded and finely chopped
· 1 small bunch of watercress, chopped
· 100 (3 ½ oz) peas, trimmed
· Two spring onions, finely sliced
· 250g (8 oz) bean sprouts

For the lime dressing:

· 2 tbsp limejuice
· 1 tbsp mustard
· 1 tsp raw cane sugar
· Sea salt and freshly ground block pepper
· Olive oil

Method:

1. Make the lime dressing by combining all the ingredients, except the oil, in a small bowl and whisking together. Add the oil slowly, whisking continuously until you have a smooth dressing. (If you can't get it to emulsify, try adding a little cold water).
2. Place the cabbage in a salad bowl and odd all the other ingredients. Mix well, odd the dressing and serve.

Are you getting enough dietary fiber?

Dietary fiber was forgotten was many years. Far from being just a good way to prevent constipation, nutritionists are discovering that dietary fiber has a number of other important roles.

Fiber fallacies

A number of notions relating to dietary fiber are false. The first myth is that dietary fiber is one substance. Just as there are different vitamins, each with quite distinct actions in the body, so there are various forms of dietary fibers which have different separate purposes. These are not yet fully understood but nutritionists are beginning to unravel the mysteries of the large intestines and discover what actually goes on in its murky depths.

The second myth is that unprocessed bran is synonymous with dietary fiber. Considering that is a reasonably unpalatable product, sales of unprocessed bran are remarkably high. It s success is undoubtedly due to the fact that it helps prevent constipation. However, this does not mean that it is ideal. Bran is a good source of some dietary fivers but is no substitute for some other valuable kinds of food. A substance in unprocessed bran called phytic acid can ‘tie up’ minerals such as iron, calcium and zinc so that they are unable to be absorbed by the body. Small quantities of bran will not have sufficient phytic acid for this is be t o significant, but regularly taking half a cup of ore over a large period can possible cause problems. If you suffer from constipation, one to two table spoons of unprocessed bran can be useful with being hazardous. However, other variety of cereals and grains should also be consumed and eaten along with plenty of fruits and vegetables to provide a better balance of fiber.

A third myth is that fiber is ‘roughage’ which goes in one end of the body and emerges undigested sometimes later from the other end. By this definition, dietary fibers is not digested by the enzymes in the digestive juices in the stomach and small intestine. But it certainly does undergo digestion by bacteria in the large intestine. Rather than passing through us, much of the dietary fibers we eat are actually absorbed by the body.

Digestion of dietary fiber

The large bowel is where most of the digestion of dietary fibers occur. An army of bacteria (good ones) are set to work on different types of fiber and break them down, producing valuable chemical substances in the process. These substances are then absorbed and they play a vital role in regulating the levels of cholesterol and glucose in the blood. The acids produced are acetic, propionic and butyric. They are absorbed directly through the wall of the bowel, providing nourishment to the cells of the bowel wall.

These types of dietary fiber which are soluble in water are almost entirely digested by bacteria. These types of fiber produce more of the valuable volatile fatty acids. Rolled oats (porridge) and legumes both contain a high percentage of gummy types of dietary fiber which are thoroughly digested and help to control levels of cholesterol and glucose in the body.

The physical condition of some foods is also important. Coarse bran absorbs lots of water and will pass through the large intestine faster than finely ground bran.