foodatarian.com

Broccoli and Potato Soup

Minal — Mon, 05 Jan 2009 11:32:00 +0000

Ingredients:
250gms broccoli florets,
2 small potatoes; boiled, (avoid in case of a diet soup)
250gms onion; finely chopped,
Few pods of garlic; finely chopped,
1/2 cup fresh cream; beaten well, (avoid in case of a diet soup, use thick yogurt instead)
2 tbsp almonds flakes; roasted if you like, (optional)
2 tbsp olive oil,
Salt and pepper to taste,
Vegetable stock or water.

Method:
Blanch the broccoli florets and drain them, reserve the stock for later use. Puree them along with the potatoes, adding little stock if needed to form a puree. Heat oil in a sauce pan, add chopped garlic and onion and saute till onion turns transparent. Then add the broccoli and potato puree and bring to boil. Add reserved vegetable stock/water to get the desired consistency. Season with salt and pepper, give it a stir. Transfer to serving bowls, garnish with cream and almond flakes. Serve hot.

TIP:
For a soup that is low is calories, do not add potatoes and cream. It tastes equally delicious.

Chicken Tikka (Murgh Tikka)

Minal — Sat, 03 Jan 2009 10:19:13 +0000

This is a famous chicken appetizer from Indian cuisine. ‘Chicken tikka’ is made of soft boneless chicken bits marinated in spicy, creamy and tangy marinade and cooked till smoky and tender. This dish is loved by all. So get goin with this recipe prepare the same mouthwatering tikkas you have in restaurants. Happy Cooking!

Ingredients:
500 gms boneless, skinned chicken breast,
1 tsp salt,
Juice of 1/2 a lemon,
1/2 tsp. tandoori color or a few drops of red food coloring mixed with 1 tbsp. tomato puree,
2 cloves garlic, peeled and coarsely chopped,
1/2-inch cube of root ginger, peeled and coarsely chopped,
1/4 of a whole nutmeg, finely grated,
1/2 tsp turmeric powder,
3/4 tsp. chili powder,
1/2 tsp garam masala,
2 tbsp fresh coriander leaves, chopped,
150 gms thick yogurt,
4 tbsp vegetable oil.

Method:
Cut the chicken into 1-inch cubes. Sprinkle with 1/2 teaspoon salt and lemon juice. Mix thoroughly. Cover and keep aside for 30 minutes.
Put the rest of the ingredients into an blender or grinder and blend until smooth. Put this marinade into a sieve and hold the sieve over the chicken pieces. Press the marinade through the sieve with the back of a metal spoon until only a very coarse mixture is left.
Coat the chicken thoroughly with the sieved marinade. Cover the container and leave to marinate for 6-8 hours or overnight in the refrigerator.
Preheat oven to 230 degrees C/450 degrees. Place an aluminum foil in a roasting tin (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).

Arrange the chicken onto skewers, leaving around 1/4-inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).

Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the center of the oven for 6-8 minutes.

Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for a further 6-8 minutes.

Shake off any excess liquid from the chicken. Place the skewers on a serving dish. You may take the tikka off the skewers if you wish, but allow the meat to cool slightly before removing from the skewers

TIP:
Any excess liquid from the Chicken Tikka could be kept aside to be used as tikka masala.

Low Fat Vegetable Soup

Minal — Fri, 02 Jan 2009 12:47:09 +0000

Many times we feel hungry between our meals. And if we snack or munch this time we do not feel hungry at the time of our regular meals and later our stomach again needs feeding. In the end we end up eating more and nothing is healthy. To avoid such things we can also have fillers like soups and salads.

This is a filler soup that would keep your stomach full and you, healthy.

Ingredients:
10-12 leaves of spinach,
1 carrot,
3″ portion of white pumpkin,
Few florets of cauliflower and broccoli,
A small piece of cabbage,
1 small tomato,
1 tsp butter,
1 heaped tbsp wheat flour,
1/2 cup skimmed milk,
Salt and pepper to taste.

Method:
Blanch all the vegetables with little water and then grind them until smooth along with the water in which they were blanched (stock). If stock is excess then reserve that for later use. Mix together flour and milk to form a smooth paste. Now melt butter in a saucepan and then add the flour and milk mixture to it. Stir continously till it thickens. Then add the vegetable puree, remaining stock or water to get the desired consistency and stir well. Season with salt and pepper and bring to boil. Serve hot.

Top 10 recipes of 2008

Minal — Wed, 31 Dec 2008 07:39:29 +0000

As we bid adieu to the year 2008, we bring to you the most popular and top 10 recipes of each 2008, from various cuisines and sections. We wish you all a very happy new year!

Top 10 Breakfast Recipes

Top 10 Appetizers Recipes

Top 10 Chicken Recipes

Top 10 Fish Recipes

Top 10 Vegetable Recipes

Top 10 Desserts and Sweets

Top 10 picks from Indian Cuisine

Top 10 picks from Continental Cuisine

Top 10 picks from Italian Cuisine

Top 10 picks from Chinese and East Asian Cuisine