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.

Ruby Red Melon Salad

· Grapefruit is a powerful detoxifier, helping to rid the body of harmful microbes and strengthening the immune system against further attack. It may also aid tissue repair and help resist the growth of tumours.
· With its high level of carotenoids, cantaloupe melon (Cucumis melo cantalupensis) may inhibit the growth of Cancer cells, and also help maintain vitality..
Ingredients:
· Two cantaloupe melons, peeled and deseeded
· One pink grapefruit, peeled
· 12 cherries, halved and stoned
· 2 (1") piece of fresh root ginger, finely chopped
· Maple syrup (optional)

Method:

1. Cut the melon into cubes and divide the grapefruit into segments. Place on individual serving bowls.
2. Garnish with cherries and ginger (and add a splash of maple syrup to taste-if liked).

Almonds-The Fruit of Health

Nuts in their various avatars have always been an important part of man’s diet since immemorial. Rich in proteins, fats, oils and vitamins, these “store houses” of energy have been used in different ways by man. The almond is known as the king of nuts.

Over the centuries, many magnificent virtues have been credited to this humble nut. Whatever the culture, this “fruit of health” was a necessity for its curative properties.

The almond is a native of Italy, Morocco, France, California, Portugal, and Australia. It is also cultivated in South Africa and many parts of Asia. There are two varieties of almonds, sweet and bitter.

There are thick skinned and thin skinned nuts in the sweet variety. The think-skinned are commonly known as the best almonds.

The bitter variety of almonds should not be eaten as it contains prussic acid which is a deadly poison. It, however, has some commercial importance.

The sweet almond being rich in vitamins, minerals and carbohydrates keep our body warm in winter. It is a very popular dry fruit during this season. It also contains 7% sugar. Its complex carbohydrates provide bulk and satiety value and take care of constipation and gastric problems. It also helps in regulating the blood cholesterol levels.

You will probably remember that your mother used to tell you to eat 7 almonds soaked in water over night to increase your memory and learning power. Scientific studies show that almonds are good for the brain. Sweet almond oil when drunk with milk has the ability to sharpen focus and enhance memory.

The medical values of almonds arise mainly from the pharmaco dynamic action of iron ,copper , vitamin B and phosphorous. These chemicals use a synergic action- that is, increased energy due to chemical interaction. It also helps the formation of new blood cells and hemoglobin. They also pay a major role in maintaining the smooth physiological functions of the brain, nerves, liver, heart and bones.

The almond is thus highly beneficial in preserving the vitality of the brain, in strengthening the muscles and in prolonging life. It is a vital ingredient in the preparation of all Ayurvedic and Yunani Tonics.

Nutritionists all over the world recommend almonds for the young as it helps in the growth of both body and mind. Almonds are a very important source of protein and other vital mineral including zinc and vitamins especially for vegetarians. Almonds are also believed to have anti-ageing properties and are a cancer fighting agent.

For athletes, almonds are recommended as calcium in these nuts keeps the bones strong and the magnesium helps muscles release energy.

Almonds are a useful remedy for anemia. The use of almonds has been proven highly beneficial in the treatment of chronic constipation. It is an excellent laxative. Ten to twelve almonds taken at bed time will facilitate a clear motion in the morning.

Though high in fats, dieters can have almonds as snacking as they do not seem to increase weight as long as the total calorie intake is controlled. Eating a handful of almonds lessens the appetite and induces one to have a lighter meal. Also, like most nuts, almonds have great energy-giving properties without increasing cholesterol levels.

What do you Know about Onions?

Onions, garlic and leeks have been found to help reduce the risks of prostate cancer in people. Onions are a fair source of vitamin C, organic sulphides, phenolic constituents, amino acids and essential oils. Many people do not fully realize the medicinal properties of onions.

Onions have a trait strong aroma and spiky taste; it is used as a spice for many foods particularly meats, sausages, vegetables and salads and as a vegetable. There are some 35 ailments that can be cured by onions. The juice of onions is one of the most irresistible antiseptics and disinfectants in the world. Experiments in Russia showed that typhus, streptococci, staphylococci and masses of other organisms yielded to onion juice. Gangrene of wounds has been successfully treated by onion vapor in Russia.

Onions and leeks proffer the best defense against prostate cancer, while eating meat is the major risk factor for this disease. Scientists, who have researched and studied the diets and environments of 32 countries and compared them with national prostate cancer rates, have been able to identify what protects and what increases the risk. The research shows that the strongest risk factor for prostate cancer mortality was animal products, including dairy products and meat while the most beneficial were garlic, onions, and leeks followed by grains ,cereals, fruits, beans and vegetables.

Onions are also known as stimulants, diuretic, expectorant .Cooked with vinegar, it is given in jaundice, splenic enlargement and dyspepsia; taken with salt it is a common remedy for colic and scurvy; onion is also used in obstruction of intestines and as a sedative. As an emollient, crushed onion or its juice is applied over skin diseases and insect bites.

They are very useful in cases of fever, dropsy, catarrh and choric bronchitis. If eaten raw at supper time, the onions ensures a good night sleep. It is also said that fresh onion promotes perspirant, relieves constipation and induces sleep. It is also very useful for the common cold, sunstroke, heatstroke, vomiting, and abscess and liver troubles.

Cancer is usually caused by constant consumption of devitalized or adulterated foods. Some doctors have uttered the view that this is a vitamin deficiency disease. Some of the other doctors have expressed it is a diseases of malnutrition. The whole body is required to be detoxified by consuming raw fruit juices like lime, onion, garlic, lemon and orange.

The sunlight level of countries shows that vitamin D offered some protection. It is thought that the vitamin plays a role in slowing down the progression of the disease binding the cancer cells and either killing them or making the cells more benign and less malignant.

Onions are also very useful during flu. If you are suffering from a blocked nose, it is reported that by eating a raw onions, it helps in opening the blockages since everyone knows what eating onions raw can do. With the strong flavor that it possesses, water runs down from the nose and eyes and opening the blocked nose.

Now we know how important and useful onions are and help in acting as a natural medicine in home and daily use.

Delicious Chicken Soup

Chicken soup is a classical food, which is cooked in all parts of the world with different style. Classical chicken soups are clear and yellowish, with small pieces of chickens in them. In some traditions chicken soup is prepared by using old hens as it is cooked in short time. In modern countries broiler chickens are used to make soup. In ancient Egypt chicken soup were given to people who were suffering from common cold. These soups are the best examples for a good home cooking, in countries like America and Europe.

The chicken soup has been cooked by people for many years, in some countries soup of chicken are considered as a curative food for some health problems. Avicenna a tenth century Persian doctor and twelfth century doctor, Maimonides prescribed hen's soup as medications and ancient Egyptian believed taking chicken soup is best for cure against cold. Maimonides said that chicken soup could cure leprosy at it beginning stage.

Some research says that the soup of chicken worked noticeably that instead of using cold water to clear the respiratory passage of patients with could. And it benefits can last for above half an hour.

There are different versions of soups. For instance, in1600s some recipe books recommends using sorrel, currents, and dates with chicken to make soup which was named as "china broth" and cinnamon, lettuce, and eggs is common recipe for "Capons in white broth".

Chicken soup varies from culture to culture. In Chinese restaurants most of the soups will be chicken broth. Even it has different taste some might be sour, spicy or sweet or have sesame oil with rice wine in it, what ever may be it is a chicken soup.

In Columbia, the soup of chicken may contain avocado, capers, potatoes and sweet corn , it can be served with cream, white Greece, which makes avgolemono and it can prepared with eggs and lemon.

Hungarian chicken soup is popular and it taste cannot be forgotten by those who have experienced it. It contains the whole chicken with heart and livers, it is spicy and pasta.
In Korea, soup is sort of medicine, with full of ginger, garlic, jujube fruit, glutinous rice and ginseng. It can be served with noodles.

Recipes For Traditional Chinese Food

Traditional Chinese food is not which you get in the Chinese buffets and restaurants, Traditional food is one which is cooked in its original style by adding the original ingredients required for it. The Food that you find in a Chinese restaurant is not cooked ordinarily using its traditional methods or recipes for it, instead the cooks use the modified recipes or using the ingredients readily available to make the cooking faster.

Traditional cooking is one in which you use the traditional methods used in their own culture for cooking. The Traditional way of cooking and its recipes makes the food tasty and good for health. Hence, if you are familiar with the Chinese traditional dishes and when you visit a restaurant or buffets, you may find the taste of the food different from the original.

It is very difficult to find Traditional Chinese food recipes, because most of the recipes that you can find on the internet and on some food guides are actually modified versions of the original Chinese recipes and they are prepared using the ingredients readily available for usage from grocery stores. Hence, these ingredients might ruin the original taste and nutrients of the traditional dishes.

If you want to cook a traditional Chinese food, you can refer to some good websites that are dedicated to some nice traditional Chinese recipes, but before choosing recipes, you should make sure that the recipe is traditional and the ingredients used for its preparation are traditionally used for cooking these dishes. Remember, there might be some non-traditional recipes also in these types of websites. You can also refer to some food guides that are written by some good Chinese food writers. You can also refer some local Book library’s cookery sections, if they have some Books about traditional cooking or ethnic cooking or you can order to some Book retailers to get you a traditional cookery book that you need.

You should also make sure that the traditional ingredients required for your recipe is available in the place you live in. If you are living in a place that does not good supply of these traditional ingredients, then you may find it difficult for you to prepare these dishes. So before choosing a recipe, you should find out whether you can it’s ingredients from some other grocery shops or super markets. You can also attempt to visit some local Asian super markets where you can find these types of traditional ingredients.

Before getting read to prepare your traditional food recipes, you should also make sure that you have read the recipes completely and understood its points. Some traditional recipes might require a lot of time for preparation, so you should also consider the time factor for preparation and make sure you have all the ingredients with you, at the time of preparation.

Smoking A Salmon

Smoking a fish is not so difficult and not much time consuming when compared with smoking of meats such as pork or chicken. Salmon can be used as an excellent smoked fish. Smoked salmons can serve you as a delicious recipe, as long as you are ready to spend some time smoking a salmon. Salmons are also rich in omega 3-fatty acids, which are good for your body and act as an anti depressant.


There are various varieties of salmons available that you can be used for smoking. Some fishare good for smoking and some might be risky. For example smoking a farmed salmon is highly risky. Hence, you can choose a good quality wild Alaskan Salmon or use chum salmon, because of its rich oil content. The fish with rich oil content serves best for smoking and it surely serves you with a good taste.

There are two ways to smoke a salmon. One is to cold smoke it at very low temperature over a very long period to get the kind of smoked salmon, you like. Or you can hot smoke it to cook the salmon with a smoke flavor. Cold smoking is used to preserve the fish without actually cooking it but the advantage of hot smoking is that you can do it in a much lesser time.

The first process of smoking a salmon is called as brining. The brine is a mixture of 4 cups of warm water, 1 cup of kosher salt, 1 cup of sugar, and 1 cup of brown sugar. Stir the mixture rigorously until it is well combined. Now cut the salmon into chunks of equal size and place them in the brine mix with skin side up. Close the lid of the container and Put the container in the refrigerator for about 12 hours.

Take out each piece of salmon out of the brine, after 12 hours. Now you can rinse it lightly in water and let it to dry. After an hour, you can see a light shiny portion over the top of the salmon. Now rub each piece of fish with butter until there is a light coating over it. After that, you need to rub each piece heavily with brown sugar. Thus, you have prepared the fish for smoking.

Now you can change the temperature in you smoker to 150 to 180 degrees and let it be rolling with an alder smoke. Now you can put your salmon inside and close the door of the smoker. After 2 hours, if you can see the salmon flaking, you can take it out and serve it.

A preferred way to eat a salmon is to thinly slice it with Melba toast and sliced red onion, lemon and capers. Smoked salmon as an appetizer is usually served with bread and with a squeeze of lemon. The flavor of the salmon is really better the next day than when it is actually cooked. So you can seal each piece of salmon while it is warm and put it into a refrigerator.