Saturday

Boys Food - They Know What Eat and Eat Plenty of It

Boys food are total different when compared to food which girls choose to eat. Boys do seem to like different food to that of girls. In fact, when presented with choice of food boys will choose different food than the girls. Boys know what should be eaten and they eat more.

Boys likes to drink beverages with different choice, the choice of the beverage also differs. Some boys choose to drink sports drinks, sodas, or other beverages when choice is given, but girls like to drink either water or fruit juice. However they choice they agree on is milk both boys and girls do choose milk where boys likes milk with chocolate flavor.

When compared to the amount of food boys eat more than girls do. Boys are also fast eater than girls. Meat, vegetables, fruits are the portions of boys and deserts are of tern much larger than the portions where girls choose for themselves.

Typically boys like to eat chicken tenders, pizza, French fries, hot dogs, chicken wings and hamburgers. These are some favorite foods eaten by boys. A mom who has sons will know these particular foods are eaten by them in any age.

Boys love to eat fast foods in restaurants some of the restaurants are McDonalds, Burger King, Wendy's, Pizza Hut, and Papa John's Pizza.

Boys foods eat plenty but they will not include fresh fruits in their diet instead they like to eat fruit flavored snacks. They love fruits bars over fresh fruits like apple, orange or banana. Fruits cooked in pies or in muffins such as blueberry pie, strawberry muffins are liked by boys most.

Boys love to eat all types of ice creams and all flavors of puddings. They eat cakes, cookies, ice creams, pies and some boys prefer their desserts during their mealtime.

Normally boys love to eat all types of food but love most the foods which are less nutrition because they choose their food depending on its flavor. The nutrition value of food is considered by boys as they grow older. When comparing to girls food, boys have their own choice and eat plenty of foods. They are also aware of health and know how much nutrition they need and they try to keep their diet balanced with nutrition and fast foods. Fruits and vegetables are important source of nutrition in boys’ foods.

Friday

STOP FOOD BUGS FAST

Food poisoning means more than vomiting and an upset tummy. In severe cases, it can lead to death. While we may like to blame the local takeaway, the truth is that 20 per cent of cases occur in the home.

Preparation

Bacteria can be passed to and from people, surfaces, food, animals and even to and from raw and cooked foods. This is known as cross-contamination and can be avoided in the following ways.

Wash hands before cooking, after using the bathroom and ofter handling pets and raw foods, Use soap and warm watr, rub well for 30 seconds, rinse and then dry.

Use separate chopping boards and utensils when preparing ready-to-eat foods, such as salad, and those which are to be cooked, such as raw meat. If you have onlyone chopping board, wash it throughly in hot soapy water after preparing raw foods.

Thaw frozen foods in the fridge or microwave, not at room temperature or in the sink filled with water. Once thawed, cook immediately. Don’t refreeze thawed meat unless it is cooked first in, for example, a casserole.

When cooking large batches of food, eat it as soon as possible or, if you want to store it, subdivide into shallow containers and refrigerate immediately. Cooked food should be refrigerated as soon as possible.

Never place cooked foods on the same plates as raw products.

Cooking

Steaks, chops and whole roasts can be cooked to your preference, although very rare is not recommended.

Heating foods to above 75C will kill most bacteria. However, some bacteria can produce a poison or toxin in the food which is not destroyed by heating. You can’t rely on heating to make poorly handled food safe.

Microwaves do tend to heat foods unevenly, so rotate and stir products during cooking. And wait until standing time is over before you check that cooking is complete-foods go on cooking even when the microwave is turned off.

Particular care should be taken with rolled or stuffed meads, mince, sausages, hamburger patties and whole poultry. All of these should be cooked right through, leaving no pink meat, as bacteria are distributed throughout them. If you have a meat thermometer, check that the internal temperature of hamburgers and poultry is about 75C.

Leftovers

Place leftovers in the fridge to cool when the steam has evaporated. Do not leave to cool completely on a benchtop. Use within two to three days.

When reheating foods, heat to steaming hot (above 75C). throw away any remaining leftovers. Don’t reheat food more than once.

Storage

· Foods need to be stored properly to retain their nutrient value and to keep them safe. As a general rule, store all foods as directed on the lable.
· Store raw meats near the bottom of the fridge to ensure that juices do not drip onto other foods, or place in a container in the fridge. Use within two to three days. Check the use-by date.
· Freeze meat and chicken which you don’t intend to use before the use-by date. This extends the length of time you can keep them, although there may be some loss in eating quality.
· Check that the temperature of your refrigerator is below 5C and your freezer about minus 18C.

Cleaning

· If a tea towel is used, change it when it becomes soiled or wet.
· Disinfect chopping boards used for raw food at least once a week in a solution of weak bleach-made from a teaspoon of bleach in a litre of water-or an antibacterial cleaning product.
· Clean all work surfaces and utensils well. Unclean surfaces can harbor the microbes that can cause trouble.
· Keep dishcloths clean and dry and change them often.
· Clean your refrigerator and cupboards regularly. Crumbs in cupboards can attract pests and dirty refrigerators can harbor bacteria.
· Wash dishes as soon as possible after you have finished eating. Don’t leave them to soak in water. After washing, allow them to air-dry.

Thursday

Tips For Food Storing

Storing food is a good when it is the time of recession and each is fighting for saving their income. Agriculture department estimates that there will be biggest increase in food price in nearly 20 years therefore consumer of US need to take some measures as preventive measures against this and by the 2009 it will be more pain due the increase in price for meats and other commodities.

It is a smart idea to purchase bulk and store for future but if you do not maintain proper care in storing your foods, grains or cereals, it will be ruined by pests or insects or due to change in climate. Here are some tips for storing the foods

1. Sanitation

If you are storing with simple storied bulk grains and cereals or might be canning make sure that the up most care is clean. Before putting some preservatives into some container, it is recommended to clean and sterilize the container, if you are using some plastic container make sure that it is a “food grade”. Sterilizing can be done using diluted bleach solution. After sterilizing be sure that the container is completely dried so that you can preserve food in it.

2. Air Tight

Food is deteriorated due to atmospheric oxygen can be prevented by preserving your food in an airtight container. There are some methods to deoxygenate, like using oxygen absorbers or dry ice inside the container will remove oxygen completely. In canning, this is done by ensuring proper sealed lid. Where as in bulk food storage, it can be done by filling bucket as near to top as possible and cover with good lid to ensure no oxygen enters

3. Controlled Temperature

Foods should be stored according to its suitable temperature, preferably in a cool, dark space. Foods which are canned and glass jar should not be frozen at any cost. Make sure that you preserved food are not kept in temperature exceeding above 50 degrees. And your canned food should be stored in temperature which does not reach above 70 degree.

4. Accurate inventory

Accurate inventory is making an account or recording the items you have stored or canned. This is best method for storing or reserving foods, cereals or grains. It helps to have record of item you have and helps you to avoid over stocking and under stocking of certain commodity.

5. Rotation

Rotating food in proper time can prevent you from being food poison. To over come these problems make sure that you use the oldest items first and keep dates on the lids or on the containers themselves.

By following these methods you and your family can be happy with peace of mind with adequate food supplies at your home. You can also protect you food investment form insects, mold, etc. you will also be hedging yourself again higher and higher food cost. Keep your stored foods safe.

Wednesday

Famous and Easy Chinese Recipes

We can find Chinese dishes, all over the world in these days and more than one third of the world’s population today eats Chinese food. Chinese dishes are a delicious combination of some simple, fresh and healthy ingredients and Chinese dish can be prepared in a short time. Here are some top ten delicious Chinese recipes that are famous all over the world.

Fried Rice: Fried Rice is one of the most famous dishes that you can find in a Chinese restaurant and it is very easy to prepare it in a short instance of time. You can use the left over rice and ingredients to prepare this dish. It is better to use the rice that is kept in a refrigerator for a night, because the frozen rice gives a better taste. The main ingredients required to prepare fried rice are eggs, spring onions, meat of beef, chicken or pork, shrimp, prawns and vegetables such as bean sprouts, peas, celery, corn and carrots. You can prepare many varieties of ingredients, Yong Chow fried rice cooked using prawns and cold roast pork or ham is a common variety of fried rice.

Kung Pao chicken: It is a delicious Chinese dish made out of diced chicken that is pre-marinated and fried with unsalted roasted peanuts, red bell peppers, sherry or rice wine, hoisin sauce, sesame oil, chili peppers and oyster sauce. You can also use shrimp, scallops, beef or pork instead of chicken for your likings.

Moo Shu Pork: This is a delicious dish made out of pork. The Ingredients usually involves green cabbage, mushrooms, bean sprouts, scallions, scrambled eggs, day lily buds and carrots. All the vegetables except bean sprouts and day lily buds are cut into long and thin slices. Fried pork is wrapped in thin wrappers made of flour called Moo shu pancakes that is dipped in hoisin sauce.

General Tso's Chicken: It is very popular in dish in Chinese restaurants especially in Canada and the U.S. and it is marked as “chef’s specialty”. Its key ingredient is deep fried battered chicken marinated with rice vinegar, sesame oil, ginger and garlic along with soy sauce, sugar, hot chili peppers, shaoxing wine and scallions.

Spring rolls: These are delicious snacks similar to egg rolls and chicken rolls. Its ingredients are minced meat and thinly sliced pieces of vegetables. The meat and the pieces of vegetables are rolled and sealed in a square of circular rice paper and then deep-fried to golden brown. This can serve as a delicious a crispy snack when served hot.

Chinese Dumplings: This dish can be made quickly and easily using some of the common ingredients like dry yeast, sugar, flour, warm milk etc. All ingredients are final minced and each dumpling is steamed in the same amount of time.

Beef and broccoli: This is excelled dish made up of beef. The key ingredients are cornstarch solution, light soy sauce, oyster sauce and thick soy sauce. The beef is marinade and fried with sugar, rice vinegar, cornstarch solution and soy sauce.

Sweet and sour pork: This Delicious dish is a good recipe to impress your guest with your cooking. The key ingredients are pork, sugar, ketchup, white vinegar, pineapple, bell pepper and well-sliced pieces of onions.

Chow Mein: It is an excellent stir-fried dish in Chinese restaurants in America. It consists of noodles, meat usually chicken, shrimp, pork and beef, and vegetables.

Chop Suey: It is delicious Chinese dish in America made out of leftover meats and vegetables which are stir fried in a sauce thickened with starch. We can use leftover meats of any kind like chicken, shrimp, pork, beef or fish.

Sunday

Key Ingredient For Chinese Vegetarian Recipes

Vegetables used for Chinese ingredients are mushroom, Chinese wolfberry, bean curd (tofu), bean curd skin or sheet and bean thread

Mushroom

Mushroom is common ingredients for Chinese vegetarian dish. This mushroom is added to give excellent taste and flavor to your dish. It is a good absorbent giving good taste and aroma of your cooking it gives a pleasure bite. As you chew it exploits the splendor in you mouth. Because of its taste and aroma it is added to the dishes, it is commonly added to a vegetarian dish to give more flavors to the dish.

Chinese Wolfberry

Chinese wolfberry is tiny red seeds, which tastes sweet and plain. It is commonly added in soup and dishes. Chinese wolfberry is also popular for natural medications as it improves eyesight and premature ejaculation. It can reduce headache and fainting. Researches have proved it is best medication for improving lung function, anti radiation, anti aging and other health effects with its anti-oxidant ability. Due to it medicinal features Chinese vegetarian use it widely to enhance nutritional value of their meals.

Bean Curd (Tofu)

Bean curd is soft tender and nutritious. It was accidentally created by Chinese, as it was only eaten by monks and priests. Later it was accepted by the masses, and now it is the ingredient for most of the Chinese meals.

Bean curd has it special property it promotes production of body fluid to reduce dryness. It is a traditional medication for some heart disease, blood cholesterol, removes toxins and even reduces respiratory or digestive problems.

Bean Curd Skin or Sheet

Bean curd skin can be either in the forms of stick or sheet, it also commonly used like bean curd. Bean curd skin or sheet can cook with vegetables, in soup, or in sweet soup. It is best for Chinese vegetarian sausage

Bean Thread

Bean thread or Mung bean vermicelli has different names such as glass noodles, cellophane noodles, and fenzi in Chinese or fun see in Cantonese.

It is commonly used in particular Chinese vegetarian dishes.

And it is also used in many Asian countries, though it is like a noodles, it can eaten as noodle, they are slender and gelatinous when they are soaked, they are soft and slippery, even though they are flavorless, they taste good. Because of that property they are added in dishes.


Saturday

Adding Chicken to Your Diet


If you are looking for lite diet recipes, then the Chinese chicken salad can serve you as a tasty and healthy recipe. This salad might be used as a lite dinner. The dish contains proteins with other salad items and it can keep you from feeling hungry. While chewing with this salad, it takes time to eat which allows your brain to connect with your stomach and you can realize that you are no longer hungry. Lentil soup with chicken lentils is another tasty lite diet recipe. This soup has lots of vegetables that are healthy and low in fat and calories. Hence, these two recipes might help you to control your calorie and serve as good diet.


CHINESE CHICKEN SALAD

The ingredients required for Chinese chicken salad are 4 boneless and skinless chicken breasts, 1 1/2 tbsp of Soy sauce. 1 medium sized shredded cabbage, 3/4 cup of olive oil, 6 chopped green onions, 2 packs of chicken flavored noodles, 1/4 cup of sesame seeds, 1/2 cup of plain sliced almonds, 1/4 cup of sesame oil, 1/4 cup of rice or white vinegar and 1 tbsp of splenda.

The procedure is Preheat your oven to 350-400 degrees. Take a foil, place the chicken breast on the foil, and uniformly pour soy sauce on chicken. Now wrap the chicken in a foil to make a packet. Bake it for around 35 minutes of until the chicken is boiled up. Now you can Remove the chicken from the oven, cool it and cut into small sized pieces. Now Toast the noodles and almonds in a non-stick vessel, slightly stirring, not leaving it to burn off. Add sesame seeds at last and toast it to light brown. Mix the seasoning packet of noodles with oil, vinegar and Splenda together. Put the onion, cabbage, and chicken pieces into a large bowl, then pour oil mixture over the ingredients in bowl, and mix well. Now you can add toasted noodles, almonds and sesame seeds to it. Then Mix again and serve it hot.

TASTY LENTIL SOUP WITH CHICKEN

The ingredients required for Lentil soup with chicken are 1 cup of dried sorted and rinsed lentils, 1 tbsp of olive oil, 1 skinless chicken breasts which is cut into 1" chunks, 1/2 cup of chopped onion. 2 medium sized yellow diced squash, 2 cups of sliced carrots, 1 cup of sliced mushrooms, 1 tbsp of basil, 4 1/2 cups of low-sodium chicken broth, 1/2 tsp of salt, 1/4 tsp of black pepper and 28 Italian-style diced , un drained tomatoes.

The Procedure is Heat olive oil in a large soup pot in medium or high heat. Cook chicken pieces with onion until chicken is no longer pink in the center, it might take about 5 minutes. Now, Stir in the remaining ingredients, except cheese and Heat to boil while stirring occasionally such it does not gets burned off .Now you can Reduce the heat to medium or low. Now cover and boil for about half an hour. Take it our and Sprinkle it with cheese when serving.

Friday

Delicious Chicken Biryani


Chicken Biryani is delicious food available in Asia. If you have ever happened to visit India or Pakistan, you must have experienced the delicious taste of chicken biryani. In India Chicken Biryani is special item for festivals, marriage and on parties. You can prepare chicken biryani for your lunch and preparation of chicken biryani will be a little bit lengthy but the results will a memorable and tasty dish.

The secret behind the taste of chicken biryani is spices you use and spices like cinnamon, cardamoms, cloves add up the taste. For preparing delicious chicken biryani, basmati rice is best choice. It is thin and fine grain rice popularly used in Asia for variety of dishes. Instead of using butter in your chicken biryani you can use ghee as it adds taste. Ghee is one of the ingredients which adds taste your chicken biryani.

Ingredients for Chicken Biryani

Soaked Basmati rice 1 kg,
Chicken disjointed one to one and half kilo.
Crushed Onion of 50 g and fried onion of 500g.
Cinnamon (powder) of 2
cloves whole 6 Numbers, cloves powder of ½ tsp,
5 cardamoms
½ teaspoon cardamom powder.
Cumin Whole of 1 tsp,
cumin powder ½ teaspoon,
turmeric of ½ tsp, red chili powder of ½ tsp
nutmeg powder of ½ tsp,
2 g saffron ,
yogurt 1 full cup ,
garlic and ginger paste of 2tbsp.

Fried potatoes of 500g and marinate them in a pinch of yellow food coloring before frying. For frying oil of 1 cup, ghee of ¼ cup, salt for taste, finely chopped fresh coriander leaves and finely chopped mint leaves of 50g each, 5 green chilies cut into slices.

Methods for preparing chicken biryani

Take some flour of half kilo and add 1 to 2 cup of water and mix it well. This is to prepare dough and keep it aside that can be used later part of cooking. Now take saffron, turmeric ,chili powder, crushed onions ,ginger-garlic paste. Marinate chicken well in them. Add yogurt with dry spices, mix them with chicken and marinate for about one hour. Now add fried onions, potatoes, mint leaves, coriander, green chilies with marinated chicken and smear it again. Take marinated chicken and add oil, ghee, water of 2 cups. Keep this aside for 30 minutes.

Boil one and half liter of water, soaked rice with spices like whole cumin, cardamom, cinnamon, cloves and add salt for taste. Boil this until half done. After it has half done drain them and place a layer of rice along with chicken. Dilute some saffron with hot water of ½ cup and sprinkle them with fried onion and some ghee. Now cover the top with remaining rice and again sprinkle diluted saffron with fried onion and a little ghee.

Now take the dough you kept aside and seal the pot lid using the dough. Cook them on high heat for about 10 minutes and cook with reduced heat when there occurs some sizzling. Make some salad like thinly sliced carrot, cucumber and serve them with spiced yogurt.

Thursday

Nawabi Chicken

Ingredients:

· 8 pieces of Chicken
· ¾ cup Oil
· 1 tsp Salt
· 3 chopped Onions
· 2 tsp Ginger paste
· 2 tsp Garlic paste
· 1 tsp crushed chilies
· Whole spices ( 2 tez pat, 2 Dalchini sticks, 4 bari ilaichi )
· 1 cup Milk
· 4 tbsp Coconut
· 4 tbsp Khashkhas
· 4 tbsp Grind Almonds

Method:

· Heat oil in a pan and add in chicken along with whole spices.
· Add ½ cup of water.
· Add onions along with the masala and let it cook while stirring occasionally. Keep on medium flame until it is cooked.
· Lastly, add grounded coconut, khaskhas, almond dissolved in milk.
· Simmer for 5 minutes and its ready to serve.

Wednesday

Homemade Mango Ice Cream Easy Recipe



Ingredients:

· 4 large Mangoes
· Grated Zest and juice of one big Lime
· ½ Cup of Sugar
· 1 ½ cup of whipped Cream

Method:

· Peel and store the mangoes and cut in pieces.
· Put in a food processor until smooth.
· Then add the grated zest and lime juice along with sugar and again process briefly.
· Whip the cream until it is thick.
· Fold in gently with pureed mangoes and lime mixture.
· Pour into a freeze-proof container.
· Freeze until it is firm enough to scoop.
· Serve with mango sliced and cream and enjoy your homemade mango ice cream.

Tuesday

Tropical Salad

Ingredients:

· 1 kg Mangoes
· 6 ripe Bananas
· 3 Cucumbers
· 1 cup Walnuts
· 3 Boiled Potatoes
· 1 Cup Lettuce (shredded)
· Walnuts and Mangoes for topping

Dressing

· 1 cup Mayonnaise
· 1 cup Fresh Cream
· 3 tsp Chili Sauce
· Salt to taste

Method:

· Cut the vegetables and fruits into small cubes.
· Mix and chill.
· Mix mayonnaise, cream, chili sauce and salt.
· Drain the fruits and vegetables.
· Add the dressing and walnuts and mix well.
· Arrange the salad on a bed of lettuce and decorate with mango slices and walnuts.

Sunday

Pakistani Mix Vegetables

Ingredients:

· 2 cup Cauliflower (cut into small pieces)
· 1 large Potato (cut into cubes)
· 2 Carrot (cut into cubes)
· ½ cup Peas
· 2 Capsicums (cut into cubes)
· ½ cup Tomato puree
· 1 large Onion (cut into pieces)
· Salt to taste
· 1 tbsp Red Chili
· ½ tsp Haldi
· ½ tsp Zeera
· 1 tbsp Methi
· 6-7 Harimirch
· 1 tbsp Ginger
· ½ cup Oil

Method:

· Heat oil and fry onions for about 2 minutes.
· Add cauliflower and potatoes and fry for 3 minutes.
· Add peas and carrots and fry again.
· Add the tomato puree and all the seasonings and cook for five minutes.
· Lastly, add rge methi, capsicum and green chilies and cook for 3 to 4 minutes with covered lids.
· Sprinkle ginger and serve with boiled rice or roti.

Saturday

Fish in Thick Coconut Milk

Ingredients:

· 1 kg Fish Fillet
· 1 liter Coconut milk and 1 liter Water
· 2 blended Onions
· 4 Cloves Garlic (blended)
· 10 Red Chilies (blended)
· 2 tbsp Turmeric Powder
· 1 tbsp Sugar
· 3 tsp Salt
· 3 sticks of Lemon Grass (crushed)
· 1 piece Galangal ( a dried root of a plant from the ginger family)
· ¼ cup Tamarind Juice
· ½ cup Oil

Method:


· Saute’ blended garlic, onions, lemon grass and turmeric powder until fragrant and light brown.
· Add in fish, pour coconut milk mixed with water, add salt and sugar, still slowly until it gets boiled.
· Pour in the tamarind juice.
· Let it simmer down for 4 minutes.
· Serve HOT :D

Friday

Mutton Podina/Mint

Ingredients:

· ½ kg Mutton
· 2 finely chopped Tomatoes
· 1 medium Onion
· ½ cup Curd
· 1 tsp Zeera
· 1 tsp Red Chili Powder
· 1 tsp Salt
· 1 tsp Dhania
· ½ tsp Haldi
· 1 tbsp Ginger/ Garlic
· ½ cup Oil
· 1 tbsp Green Chili Chopped
· ½ bunch Podina (mint) chopped

Method:

· Boil meat with salt, half onion, garlic and ginger.
· Heat the oil and fry ½ onion and add tomato, ginger, garlic and all masala.
· Mix well and add 1 cup of water and mutton.
· Cover and cook on low flame. When oil comes on top and add curd.
· Stir well and add ½ cup of water and podina/mint.
· Cook for 5 minutes and then serve. Garnish with mint, green chili and onion rings.

Thursday

Lemon Beef With Vegetables

Ingredients:

· ½ kg Beef (minced)
· ½ kg Mushrooms
· 2 cup Beef Stock
· ½ tsp Black Pepper
· 1 cup boiled Green Peas
· 2 cups chopped Carrots

Method:

· Heat oil in a pan.
· Add minced meat, onion and garlic and cook until water of the meat is dried.
· Add beef stock and mushroom in the above pan and cook at low heat.
· Add peas and carrots and cook until done.
· Add lemon rind and cover the pan and cook for 10 minutes.
· Remove it from heat and serve with naan or roti or pita bread.

Wednesday

Kashmiri Yakhni Gosh

Ingredients:

· ½ kg Mutton
· Salt as taste
· 1 tsp Dry Ginger Powder
· 1 tsp Fennel (soft)
· 2 cups Water
· For Gravy
· 1 cup Yogurt
· 3 tbsp Oil
· 1 tsp Garam Masala
· 4-5 grinded Cardamom

Method:

· Boil mutton with fennel and dry ginger powder until it is tender and water is dried up.
· In a wok, heat oil and add yogurt in it and fry a little.
· Then add tender meat with the remaining water.
· Cook for 15 minutes.
· Now add cardamom and simmer for 2-3 minutes.
· Remove from heat and serve with boiled rice.

Tuesday

Tandoori Mutton/Beef

Ingredients:

· 1 kg Mutton/Beef (whole)
· 7-8 gm Garlic Paste
· 7-8 gm Ginger Paste
· 15 gm Green Papaya Grind
· 10 gm Red Chili Powder
· 12 gm salt
· 2.5 gm Black Pepper Powder
· 3 gm Garam Masala
· 100 gm Curd
· 100 gm Tomato Paste
· 5 gm Mustard Powder
· 5 gm Haldi Powder
· 50 ml Oil

Method:

· Mix all spices and apply on the mutton/beef piece and cook it for 45 minutes until it is done.
· Hang in tandoor or an oven until it is reddish brown and cooked.

Monday

Easy Tandoori Chicken Mix Masala

Ingredients:

· 8 pieces of chicken
· 2 medium chopped Onions
· 2-3 chopped Tomatoes
· 2 tsp Red Chili Powder
· 2 tsp Zeera Powder
· 2 tsp Dhaniya Powder
· 1 tsp Haldi
· 1 tsp Salt
· ¾ cup Oil
· 2 tsp Ginger Paste
· 2 tsp Garlic Paste

Method:

· Heat oil in pan and fry onions till they are light brown.
· Add the masala and mix well.
· Now add the chicken and mix.
· Add ½ cup water and cool on slow fire, stirring occasionally until chicken in cooked.
· Garnish with green masala and serve with naan.

Sunday

How To Keep Your Fridge Clean?

· Clean the inside including shelves thoroughly at least once a year while un plugged.


· Using warm water and baking soda solution cleanses and neutralize the odors. Rinse thoroughly and wipe dry.


· Avoid cleaning glass shelves with hot water.


· DO not use abrasives, scouring pads or cleansing powders.


· Clean the underside at least once a year using long handles brush.


· Apply appliance wax on the outside of the fridge when it is new and then twice a year to keep it sparkling and rust- free.


· Keep the doors and handles clean with a mild liquid dish washing detergent and water.


· Dry with a soft cloth.


Saturday

Cheese Kebabs

Ingredients:

· 1 packet Cheese
· 6 Bread slices
· 1 ½ tsp Chili powder
· 1 ½ tsp Salt
· ½ tsp Black Pepper Powder
· 8-10 chopped Almonds
· 1 piece Ginger chopped
· 2 medium Onions chopped
· 1 cup Bread crumbs
· 2-3 chopped Green chilies
· 1 Egg
· Oil for deep frying

Method:

· Mix all of the above ingredients in grated cheese.
· Make balls then deep fry in hot oil on slow flame till its golden.
· Serve with ketchup and chili sauce.

Friday

Lahori Fish

Ingredients:

· ½ kg boneless Fish Fillet
· 1 ½ cup Besan
· 1 tbsp crushed Coriander
· 1 tbsp crushed Red Chilies
· Few drop of Yellow Food Color
· 2 tbsp Oil (Also needed for deep frying)
· 2 Green Chilies
· Mint Leaves to Garnish
· 1 tsp crushed Garlic
· 1 tsp whole crushed Ginger
· ½ tsp whole Black Cumin
· 1 tsp whole White Cumin
· 2 tbsp Vinegar
· Lemon Juice of 2 Lemons
· Salt to taste
· 1 Egg
· Water accordingly

Method:

· Clean fish and pat fry.
· Take a bowl.
· Place egg, water, oil, vinegar and lemon juice.
· Mix besan gently with other ingredients to make a thick smooth batter.
· Place the fish fillet in the mixture for the marination for at least ½ hour.
· Take a wok, heat oil and fry the fish on medium heat till light brown.
· Garnish with coriander, mint and lemon wedges.

Thursday

Carrot Cream Soup

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serve: 4 to 6 Person

Ingredients:

· 2 cups steamed Carrots
· 2 cups Chicken Stock
· ½ cup Boiled Chcken
· ¼ cup Cream
· Salt to taste
· ¼ tsp White Pepper
· 2 tbsp Soya Sauce
· ½ cup Corn Flour Paste

Method:

· Steam carrots and make puree of it.
· Add in the stock and salt, white pepper and soya sauce.
· Make it thick with corn flour paste.
· Serve with soup stick and fresh cream topped with fresh mint.

Wednesday

Chinese Breakfast Fruit Soup

Preparation Time: 5 minutes plus 30 minutes soaking
Cooking Time: 15 minutes
Serves: 4-6 persons

Ingredients:

· 1 Cup Apple Juice
· 1 Cup Dried Peaches cut into quarters
· 1 Cup Dried Apples
· 1 Cup Prunes
· 1 Cinnamon Stick
· 1 Vanilla Bean
· ½ Cup Short-Grain White Rice
· 250 ml Peach Juice
· ½ Cup Low Fat Yogurt
· 1 tsp Natural Yogurt
· 1 tsp Ground Cinnamon
· 2 tsp Sugar
· 2 Peeled and Sliced Oranges
· Springs of fresh mint for serving

Method:

· In a large pan, combine apple juice, dried peaches, apples and prunes, cinnamon stick, vanilla bean and rice. Set aside for 30 minutes.
· Bring the mixture to a boil and simmer for 15 minutes. Cool and remove cinnamon stick and vanilla bean.
· Add orange and peach juice and mix well. Add yogurt a mix gently.
· Combine sugar and ground cinnamon in a bowl or cup. Serve chilled soup in bowls topped with orange slices and sprinkled with cinnamon and sugar mixture.
· Garnish with fresh mint. (This soup has no fat in serving)

Tuesday

Sindhi Sewiyan- A Traditional Festival Desert

Ingredients:

· 1 kg Thick Sewiyan
· 1 tbsp Desi Ghee or butter
· ½ tsp grounded Cardamom
· 4 tbsp Sugar
· ½ cup Condensed Milk
· 5 peeled and sliced Almonds
· 5 Dry Dates Soaked in Warm Milk
· ¼ cup Warm Milk
· Few Raisins

Method:

· Boil sewiyan, spread in a dish and keep aside.
· Fry almonds, cardamom powder, raisins, sugar and dry dates in ½ tbsp desi ghee or butter and add in warm milk.
· Heat the remaining butter or ghee and pour on the sewiyan.
· After that, pour the warm milk on the sewiyan.
· Add all the dry fruits and condensed milk and sprinkle 1 tbsp of sugar on the top.
· Garnish with sliced coconut and almonds and serve hot.

Monday

Chicken Chop Tandoori

Ingredients:

· 2 Chicken Breasts
· 1 ½ tsp Coriander Powder
· 1 ½ tsp Cumin Seed
· 1 tsp Salt
· ½ tbsp Lime Juice
· 1 tbsp Curd
· A bit of Red Food Color
· 1 tsp Ginger/Garlic paste
· 1 tsp Garam Masala
· 1 tsp Chili Powder
· 1 tbsp Vinegar
· 1 small Onion (grinded)
· 2 tbsp Oil
· For Stuffing:
· 3 tbsp Chicken Mince
· ½ tsp Salt and Pepper
· 1 Egg
· ½ tsp Green Chilies
· ½ tsp Chilli Powder
· Tomato and Cucumber Slices for Garnishing

Method:

· Marinate the mince chicken with salt, pepper, egg, green chilies, chili powder and keep aside.
· Slit the chicken breasts from the sides and stuff the mince chicken.
· Prepare the marinade with all the above ingredients.
· Dip the stuffed chicken breasts in the prepared marinade, apply over it and keep them in the freezer for 20 minutes.
· Bake in a moderate oven on a greased tray for 40 minutes.
· When done apply a little oil on it.
· Serve with salad and naan.

Sunday

Chinese Dry Beef With Sesame Seeds

Preparation Time: 20 minutes
Marination Time: 30 minutes
Cooking Time: 6 to 8 minutes on high flame
Serves: 8 to 10 person


Ingredients:


· ½ kg sliced finely undercut Beef
· 1 tsp Salt
· 1 tsp Ginger paste
· 1 tsp Garlic paste
· 1 tsp Meat tenderizer powder
· 1 tsp Red Chili Powder
· 1 tsp All Spices Powder
· 4 tbsp Cooking Oil
· 1 tsp Cumin Powder
· 2 tbsp Sesame Seeds

Method:


· Take undercut meat and cut them into strips 2x4 inches.
· Take each piece and sprinkle tenderizer and hammer until flat.
· Now marinate the pieces with the given masala except sesame seeds and marinate for 30 minutes.
· Take a microwave proof dish and put the marinated pieces with 4 tbsp oil.
· Cook on high flame for 6-8 minutes.
· Take out and place on a round plate.
· Heap the meat in the centre and garnish with shredded cabbage and spring onion leaves.
· Sprinkle sesame seeds on top of the meat and serve HOT.

Saturday

Pakistani Tandoori Chicken Tikka

Preparation time: 10 minutes plus 5 hours of marination
Cooking Time: 10 minutes
Serves: 4-6 person

Ingredients:


· 6/8 pieces Chicken Breast (skinless)
· ½ cup Plain Yogurt
· ½ tsp Mashed garlic
· 1 tbsp Thickened Tandoori Paste ( tandoori masala packet used here)
· 2 tbsp Ghee/Oil
· 2 small Limes
· 1 ½ tbsp Garam Masala


Method:

· Cut the chicken into 3 cm cubes and thread onto oiled skewers, three or four pieces to the skewer. Arrange side by side in a flat dish.
· Make a paste with the yogurt, garlic and tandoori paste.
· Mix thoroughly and spread evenly over the chicken.
· Cover with a plastic wrap and leave for 5 hours, turning serval times.
· Line a grill with aluminium foil and brush with oil/ghee.
· Cook the chicken until the surface is flecked with brown and the chicken gets tender, about 4 minutes on each side.
· Brush on melted ghee when the chicken is half done.
· Arrange on a plate with either white rice and small wedges of limes or with Raita and fresh salad.

Friday

Pakistani Chicken Handi

Ingredients:

· 6 gms Red Chili Powder
· 4 gms Tumeric Powder
· 6 gms Cumin
· 4 gms Fenugreek Leaves
· 5 gms Coriander Seeds
· 6 gms White Pepper
· Salt to taste
· 5 gms Coconut
· 5 gms Ginger Paste
· 5 gms Garlic Paste
· ½ cup Cream
· 1 kg boneless Chicken
· 150 ml Oil
· 4-5 thinly chopped Tomatoes
· 250 gms Yogurt
· 50 gms Butter
· ½ Chicken Cube (optional)

Method:

· Heat oil in a pan.
· When it is hot, add ginger and garlic paste.
· Then add chicken and chicken cube and roast for 3-4 minutes.
· Add tomatoes, cream and yogurt in it and stir continuously.
· Cook till water evaporates.
· Add the rest of the ingredients and cook for 5 minutes.
· Garnish with ginger and green chilies and serve hot with naan.
· Enjoy this easy recipe of Pakistan Chicken Handi.

Thursday

Lahori Green Masala Mutton Chops

Ingredients:

· 1 kg Mutton Chops
· 1 tsp Garam Masala whole
· 1 tsp Ginger/Garlic Paste
· Salt (as required)
· 8 Green Chilies
· (Boil mutton chops/meat with the given ingredients until tender)

Ingredients for Masala

· 2 Sliced Onions
· 2 tbsp Green Chilies chopped
· 2 tbsp Coriander chopped
· 1 tsp Ginger/Garlic Paste
· 2 tsp Cumin Powder
· 2 tsp Coriander
· 1 ½ Cup of Yogurt
· ½ Cup Oil

Method:


· Heat Oil.
· Add all the masala ingredients and fry well.
· Add the tender chops (meat) with some water and cover it.
· Cook for 10-15 minutes.
· Garnish with coriander and ginger and serve hot with naan.