Preparation of Simple Cream of Broccoli

       Simple Cream of Broccoli 

Ingredients :

3 bag fresh broccoli florets

1 large onion chopped

1 clove garlic minced (optional)

1 to 2 quarts of homemade or canned chicken broth or water

1 cup cream or milk

salt and pepper to taste

1/4 cup fresh chopped dill or basil

2 cups cooked tiny pasta (optional)

Method :

• Rinse broccoli florets and cover with water. Add chopped onion. Cook uncovered until broccoli is tender.
• Drain and reserve cooking water. Remove florets/onion to a large cooking pot. Add enough stock to cover; or don't drain vegetables and use broccoli water and add some chicken bouillon.
• With a hand blender, finely chop broccoli but not puree. Heat well, season to taste.
• Add the cream or milk. If extra thickening is desired add pasta. Garnish soup bowls with dabs of sour cream or a sprinkle of fresh herbs. Serve with crackers.

Preparation of Rava (Semolina) Ladoo

Rava (Semolina) Ladoo 

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.Keep aside cool for 

some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix

 well. Wet hand with milk and shape the mixture in ladoos

Time required: 1/2 hr

Spicy Chicken Stir-Fry Recipe

Spicy Chicken Stir-Fry

Ingredients :

2 tsp peanut oil

¼ tsp red pepper flakes

2 boneless chicken breasts, cut into strips

⅓ c asparagus tips

⅓ c thinly sliced carrots

¼ medium onion, cut intobite-size pieces orstrips

⅓ c frozen snow peas(or beans)

2 Tbsp sliced almonds

2 tsp reduced-sodium soya sauce

Method :

Combine peanut oil and red pepper flakes in a hot skillet. Add chicken 

strips and cook 

for 2 to 3 minutes, stirring frequently. Add all remaining 

ingredients to the pan and 

cook

 for another 2 to 3 minutes, stirring often. 

Serve over brown rice.

428 Kcal, 18 g fat (3 g sat), 20 g

carbs, 505 mg sodium, 7 g fibre,

48 g protein n

Yummy Chicken Pulao Recipe

For the rice:

Ingredients:

1 1/4 cup uncooked rice (approximately 250 grams)

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

For the chicken:

Ingredients:

1 lb. chicken pieces

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

2 onions chopped fine

1 large tomato chopped fine

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a heavy bottomed saucepan or preferably a pressure cooker and fry the 

chopped 

onions and tomato, together with ginger and garlic, for five minutes. Add chicken,

cilantro/coriander leaves, turmeric and chilli powders and salt together with half a cup of

lukewarm water and cook on medium high heat for ten minutes. Stir in the rice, turmeric 

and 

chilli powders and salt together with two cups of lukewarm water, cover tightly with a lid and 

cook on medium high heat for another fifteen minutes. 

Garnish with cilantro/coriander leaves.

Recipe of Chicken Curry

Chicken Curry

Ingredients:

2 lb. chicken pieces

2 onions, chopped or pureed

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tomato, pureed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and 

coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid

Recipe of Spicy Dilpasand korma ( mutton )

Dilpasand korma

Ingredients :

1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chilli powder
1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves

Salt to taste

Method :

Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind
into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped
onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton
pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chilli
powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the
mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add
more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve

hot.

Preparation of Shahi Paneer

Shahi Paneer

Ingredients :

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer

1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.