2 Chicken Delights

Coconut Chicken and Rice

 A Taste of Thai Chicken & Rice Dinner Seasoning, 1.75-Ounce Packets (Pack of 12)

                                                                                  Serves 8| Hands-On Time: 20m | Total Time: 1hr 05m

Ingredients

• 8 boneless, skinless chicken-breast halves
• 2 garlic cloves, minced
• 1/2 teaspoon cayenne
• zest from 2 limes
• 3 cups uncooked basmati rice
• 2 cups chicken stock
• 1 14-ounce can coconut milk
• 1/4 cup fresh cilantro leaves
• 1 teaspoon salt
• juice from 2 limes
• 1/2 cup flaked sweetened coconut

Directions

1. Heat oven to 325° F. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Sprinkle the chicken breasts with the garlic, cayenne, and lime zest; set aside.
2. Place the rice in the baking dish. Combine the chicken stock, coconut milk, cilantro, salt, and lime juice and pour onto the rice. Arrange the chicken on top of the rice. Cover with foil and bake 25 to 30 minutes or until the rice is tender and the chicken is cooked through.
3. Remove the foil, sprinkle the coconut on top, and cook 5 minutes more or until the coconut is browned.

Nutritional Information

• Per Serving
• Calories 571

• Calcium  53mg
• Carbohydrate  66g
• Cholesterol  78mg
• Fat  17g
• Fiber  2g
• Iron  5mg
• Protein  37mg
• Sat Fat  12g
• Sodium  401mg

Chicken With Parmesan, Garlic, and Herb Crust

 

Serves 4| Hands-On Time: 10m | Total Time: 35m

Ingredients

• 1 garlic clove, peeled
• 1/4 cup fresh flat-leaf parsley leaves
• 2 slices whole-wheat bread
• 1/4 cup grated Parmesan (1 ounce)
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt
• freshly ground black pepper
• 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
• 4 teaspoons Dijon mustard

 

 

Directions

1. Heat oven to 400º F.
2. Lightly coat a medium baking dish with vegetable cooking spray.
3. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
4. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
5. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

Nutritional Information

• Per Serving
• Calories 316

• Calcium  119mg
• Carbohydrate  8g
• Cholesterol  100mg
• Fat  14g
• Fiber  1g
• Iron  2mg
• Protein  39mg
• Sat Fat  3g
• Sodium  537mg

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low calorie snacks

The festive season is here and the yummy bhajiyas, samosas and other calorie-laden savouries are tempting you. But these could give you curves you'd much rather hide. So, on World Food Day, we ask the experts to whip up a few low-cal recipes for us. Feast to your heart's content on these tasty yet healthy Indian snacks!
Tandoori Aloo Wrap
Ingredients:
For the wrap:
300 gms whole wheat flour
1 small cup water
Salt to taste

For the stuffing:
250 gms baby potatoes

Marination:
1 tsp chilli paste
40 gms hung curd
A pinch of black salt
Salt to taste
1 tsp sesame oil
1 tsp mustard oil
1/2 tsp garam masala
1/2 tsp cumin powder
1/2 tsp turmeric powder

Method:
1) Peel and par boil the potatoes.
2) Mix all the spices for the marinade. Now mix the potatoes with it and let it set for about 20 minutes. 
3) Preheat an oven for eight minutes at 250°C   and cook the potatoes for about five minutes.
4) Mix all the ingredients for the dough and make wraps from them.
5) Hand pound the cooked potatoes and spread this onto the whole wheat wrap with green chutney and onion rings. Make rolls and serve with mint chutney.
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Spinach and Sesame Tikkis

Ingredients:
400 gms fresh spinach                                     
1 large potato                                                
20 gms roasted white sesame seeds              
3 cloves of garlic                                                 
10 gms of ginger                                                
1 small onion chopped                                            
10 gms coriander                                  
1 green chilli
1 tbsp olive oil                                             
Salt to taste

Method:
1) Blanch the spinach, squeeze out the excess water and chop it.
2) Boil the potato and mash it.
3) Heat oil in a pan and sauté ginger, garlic, onions and coriander. Add the spinach and potato and cook till done. Add roasted sesame seeds.
4) Let the mixture cool. Shape into tikkis and shallow fry. Serve with dahi and mint chutney.

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Ingredients:
200 gms soy nuggets
10 gms chopped coriander
2  chopped green chillies
50 gms. chopped onions
½   tsp lemon juice
few mint leaves
1 tsp crushed black pepper
Salt to taste

Method:
1) Soak soya nuggets in warm water for 1 hour. Squeeze the water out and grind them to make a coarse paste.
2) Mix all the other ingredients along with the soy paste.
3) Make small patties. Shallow fry in a non-stick pan till it becomes golden brown on both sides. Serve hot with onion rings and mint leaves.
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Seasoned Beans and Bell Pepper




Ingredients:
2 tsp olive oil
1 big onion, diced
one large bell pepper diced
1 teaspoon chopped ginger
2 tsp red chilli powder
500 gms black eyed beans, boiled
½ tsp vinegar
Salt to taste

Method:
1) In a saucepan, heat oil and sauté onions.
2) Add ginger, chilli powder and vinegar. Now add the bell pepper and beans.Add salt to taste.
3) Cook for about 5 to 7 minutes.
4) Garnish with freshly chopped coriander leaves and serve.

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Poha Bhel



Ingredients:
 1 cup poha
1 cucumber, finely chopped
1 tomato, finely chopped
1 onion, chopped
½ potato
Raw mango, finely chopped
½ cupCoriander leaves, finely chopped
Khajur imli chutney (dates and tamarind chutney)
Green chilli coriander chutney
Salt to taste

Method:
1) Soak the poha in water for half an hour. Squeeze and remove the water.
2) Boil the potato and cut into small pieces.
3) Add all the above ingredients and mix well.
4) Garnish with coriander leaves.
 




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Celebrate festive season with Goumet dishes

Festive season is on and me can't stop myself from salivating over the food that is synonymous with this holy festival. Here's how you can make Mrouziya (Honey Spiced Lamb), Haleem (meat stew), Sukha Meva (Dry Fruit Porridge), Malpua (sweet pancake) and Mutton biryani.

 Haleem (meat stew)


Ingredients:
250 gms mutton
1 cup wheat
1/4th cup channa dal (split gram)
1/4th cup moong dal (green gram)
1/4th cup masoor dal (red lentils)
Salt, coriander powder and chilli powder as per taste
Ginger garlic paste.
How to make Haleem:
Soak the wheat overnight and keep it pounded and husked. Soak the channa and moong dal for 40 minutes. Put eight cups of water in a vessel and bring it to boil. Add the wheat, ginger garlic paste, coriander powder and chilly powder and salt . Mash the mutton pieces and add it to the mixture. Cook over a medium flame till the mutton is tender.


You may also add roasted channa if you like.
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Sukha Meva (Dry Fruit Porridge)


Ingredients
1/4 cup nuts like almonds, cashews, chiroli (sunflower seeds), dried grapes (kishmish) and pistachios each
Ghee and sugar as per taste
Flavoured essence of Rose
Kesar
Ready-made Saivaiya


How to make Sukha Meva:
Soak the almond and pistachios overnight. Remove the skin and cut into small pieces. Depending on how much you want to serve, take milk and bring it to boil. In another vessel, cook the saivaiya on a low flame in ghee till it turns golden. Add all the nuts and the flavoured essence to it. Let it cook for a while. Add the milk to this mixture and let it boil. Now add the sugar. Once boiled, let the milk remain on a low flame till it becomes thick.


You may also add milkmaid to the meva, however ensure that you limit the sugar initially, or else it may become too sweet.
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Suji Malpua
Ingredients:
1 litre milk
1/4th cup maida and suji (rava) each
Ghee, sugar as per taste


How to make Suji Malpua:
Roast the suji on a pan till light brown. Boil milk to make it thick.Add the milk and maida to the suji. Stir constantly to remove all lumps and ensure consistency. Add sugar if desired as per taste. This mixture will become your batter.




Place a pan on the gas. Take an amount of the batter and pour it over the pan in circular movements. Do not make it too thin. Cook for around 30-40 seconds and turn over.
Dip this in sugar syrup and serve.
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Mrouziya
Ingredients:
2 pounds lamb chunks
2 teaspoons Ras El Hanout (Blend of spices including cardamom, clove, cinnamon, ground chili peppers, coriander, peppercorn, and turmeric, all ground and mixed)
4 tablespoon honey
1/2 cup almonds and raisins each.


How to make Mrouziya :
Pre Heat oven to 350 degrees. Take the lamb chunks and glaze the Ras El Hanout on them well. Place this in a dish and add water and the honey to it. Bake in the oven for two hours, however ensure to cover the dish.


Now drain out the excessive oil and remove the lamb from the stew. Add the almonds and raisins to the stew. Boil this mixture until it thickens. Now place the lamb chunks again in the stew and leave it to boil for a few minutes. Serve with bread.
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Mutton Biriyani
Ingredients:
2 cups Rice
1 kg Mutton
10 gms Cardamom, Cinnamon and Cumminseed
40 gms Ginger, garlic, salt and chillies as per taste
2 Lemons
Curd and Ghee.






How to make Mutton Biryani:
Wash the mutton well. Grind the ginger garlic, chillies, and other spices and add it to the mutton. Add curd to this mixture. Boil 6-8 cups of water in a vessel and then add rice to it. Place the mutton mixture in a pressure cooker. When the rice is ready, spread it over the mutton mixture.


Let it cook for 30 minutes on a low flame.
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Falooda
Ingredients:
2 cups milk
1 packet falooda sev
3 tsp rose water
1/4 table spoon soaked tukmuri seeds/ sabja (basil seeds)


How to make falooda
Boil the sev in water for 15 minutes. Now boil it in milk for another
15 minutes. Cool the sev. Put the sev in glasses and add rose water and the tukmir seeds. Now add the milk to it. You can add vanilla ice cream to your falooda if you wish.

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Foods that cure your heart

Seven Heart-Friendly Foods
Our body needs all foods in moderation. Some help cure bowel problems, some help control diabetes...
 

 

When it comes to eating, a little bit of everything is the key, say experts. Our body needs all foods in moderation. Some help cure bowel problems, some help control diabetes and some keep eye problems at bay. Here are seven foods you should include in your diet to have a healthy heart.

Apples

Apples are a good source of vitamins and minerals like iron, phosphorus, potassium, calcium as well as vitamins A, B and C. "These help in strengthening blood vessels," says Nutritionist Sneha Trivedi, . They also have a low glycemic index, making it safe for diabetics to consume.

Garlic
Garlic contains aicin, a powerful antioxidant. Other than that, "It helps lower the bad cholesterol," says Trivedi. This means it prevents your arteries from getting clogged. So use this condiment in your curries, stir-fries and more.

Fish
"Oily fish contains omega-3 fatty acids that help to maintain the integrity of blood vessels by keeping them healthy and elastic," says Nutritionist Sushila Sharangdhar. These acids also improve our immune system and help in increasing the good cholesterol or HDL levels. "It also reduces the chances of blood clots," Trivedi adds.

Olive oil
Due to the mono-saturated fats present, olive oil helps in lowering the amount of bad cholesterol. "It is also rich in antioxidants that increase the elasticity of arterial walls," says Trivedi. This in turn prevents heart-related problems.

Wheat
"Wheat is a very good source of fibre, vitamins and minerals," says Trivedi. It helps in reducing the amount of bad cholesterol. Fibre binds with the cholesterol and helps in eliminating it from our body. Other sources of fibre are: oats, barely, bajra, ragi, jowar and other whole grains.

Dairy
Milk and milk products are a good source of fatty acids. They are also a good source of antioxidants and polyphenols. "Polyphenols protect blood vessels and lower blood pressure, thus preventing cardiovascular diseases," says Sushila.

Greens
Green leafy vegetables like spinach and fenugreek are a good source of vitamin B-complex and niacin. "These protect the blood vessels from clots and prevent hardening of arteries," Sushila says. Other sources of B-complex vitamins are berries, citrus fruits and bell peppers.
A healthy diet and moderate exercise will go a long way in maintaining a healthier heart and a happier you!



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Hungry ? Never Worry

Simply can't get enough of fast food? Neither can we. Except that frequenting your favourite fast food joint every other day means never fitting into that sexy LBD you wore last Christmas ever again. That's why we recommend you give into your cravings at home with these super tasty sandwiches. Take your pick from five different recipes we're sure you'll love!

Hungry Devil Chicken Sandwich (Serves 1)


Ingredients
3 slices of bread (brown or white)
2 slices of chicken salami
1 egg
Mayonnaise
Butter
Schezwan sauce
Lettuce and tomato (optional)
2 slices of cheese


Method
1. Toast the bread slices till lightly brown.
2. Apply butter to one side of two slices and both sides of third slice.
3. Apply schezwuan sauce to the first and third slice.
4. Place the chicken salami on the first slice and add cheese.
5. Place the next slice of bread on top. Double fry the egg and place it on the second slice.
6. Add mayonnaise, lettuce and tomato before closing the sandwich
7. Place your hand firmly above the sandwich and pass a toothpick through to hold in place.


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Mushy Mashed Potato Sandwich (Serves 2)

 Ingredients
4 slices of whole wheat bread
3 tbsp butter
4 to 5 big mushrooms in thin slices
½ capsicum
½ carrot
½ red bell pepper
2 tbsp cheese spread (optional)
1 potato
Mustard
Chilli flakes (optional)


Method
1. Parboil mushrooms with salt water and cut into thin slices.
2. Finely cop the capsicum, carrot and bell peppers. Cream them into the butter.
3. Add salt, pepper and chilli flakes to taste. Add cheese spread for creamier consistency.
4. Boil the potato and mash well. Add very little salt and pepper (optional).
5. Mix in the mushrooms and mashed potatoes with a dollop of mustard.
6. Apply butter and mixture generously to both slices and close sandwich.
7. Grill or serve as is.




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Everything-in-Your-Fridge [Fully Loaded] Sandwich (Serves 2)


Ingredients
6 slices of white/ brown / multi-grain bread
2 tomatoes
1 cucumber
Lettuce*
Leftover potato-based dry dish
French Fries* [Frozen]
Cheese Fingers* [Frozen]
2 medium sized boiled potatoes
1 Onion
Leftover fried chicken OR frozen chicken nuggets / chicken fingers
Bacon*
Salsa sauce*
Margarine*
Butter
Salt to taste
Oregano and chilli flakes [Pizza Hut sachets]*
Freshly ground black pepper
Mayonnaise*
Cheese spread / cheese slices or Blue Cheese salad dressing*
Olives*


All marked with * are optional. Use only if they are among the leftovers in your fridge :)


Method
1. Use spreads like margarine, mayonnaise, cheese slices/ spread or Blue Cheese salad dressing [Yes it's yum!], or any other salad dressing you have - Thousand Island / Mint / BBQ sauce. Combine the spreads for a unique flavour!
2. Add the veggies - lettuce, tomato, cucumber, onions, and olives. Raid the vegetable tray in your fridge and add to this selection whatever else you would like to put in your sandwich. Add all of this to one slice of the bread.
3. Place another slice over and add leftover fried chicken OR chicken nuggets/ chicken fingers, bacon strips, boiled potato, French fries, cheese fingers and leftover potato-based dry dish.
4. Garnish with oregano, chilli flakes, pepper, and salsa* before closing the closing with last slice of bread.
5. Grill on medium heat for 6 to 8 minutes.
6. Slice the sandwich into 4 small easy-to-eat pieces and serve!


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Sweet and Spicy Corn Sandwich (Serves 2)


Ingredients
4 slices of bread
¼ kg American corn
Olive oil
½ onion
½ chilli
Coriander


Method
1. Boil corn with a little salt. Grind into coarse paste (not very thin).
2. Heat olive oil in a pan and sauté corn for about 5 minutes.
3. Finely chop onions, chilli and coriander and add to the pan.
4. Apply butter and a generous amount of the corn filling.
5. Toast the sandwich and serve hot. Alternatively you could make Open Sweet and Spicy Corn Sandwiches.


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Open Cheesy Pizza Sandwich (Serves 2)

 Ingredients
3 to 4 slices of bread (brown or white)
Butter
Mint chutney (mint leaves, coriander, green chillies, onion, salt to taste)
1 onion
1 capsicum
2 cubes of cheese


Method
1. Finely chop the onion and capsicum and grate the cheese.
2. Apply butter and chutney generously to the sliced bread.
3. Add the onion and capsicum and top up with cheese.
4. Microwave the open sandwiches for 30 seconds till cheese melts.
5. Remove and toast on tawa and serve immediately.


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Simply Thai

As much as we love our delicious Indian cuisine, it's always nice to experiment every now and then with a foreign one. Don't you think? That's why, we took advantage of the Thai Food Festival at Novotel, Mumbai, and got you some traditional Thai recipes that you can try out at home.
From cocktail to dessert, here are four simple recipes that you can't go wrong with!

Cocktail: Dragon fly  




Dragon Fly Cocktail

  

Ingredients   
4 to 5 Thai sweet basil leaves
4 to 5 chunks of watermelon
60 ml Smirnoff vodka   
Watermelon juice
Method
1) Muddle the basil leaves in a glass.
2) Add 60 ml Smirnoff Vodka and top up with watermelon juice.
4) Garnish it with watermelon chunks and a stick of Lemon grass.   
5) Serve chilled.


Salad: Spicy Green Papaya Salad
(Thai name: Som Tum)










Green Papya Salad


Ingredients   
2 cups raw papaya    
2 to 3 cloves garlic
2 chillies
2 tbsp tamarind juice
1 tbsp ground roasted peanut
30 gms string beans
30 gms cherry tomatoes
1 tbsp lemon juice
1 tbsp soy sauce
1 tbsp palm sugar
Method
1)    Put green papaya in a bag and refrigerate or place on top of ice to make it crispy
2)    Pour half portion of each ingredient: chillies, garlic, peanuts, and string beans together.
3)    Add soy sauce, lime juice, tamarind juice, and palm sugar. Pound together.
4)    Add ground roasted peanut, papaya and cherry tomatoes. Pound well together.
5)    Serve cold.



Main course: Green Curry with Mixed Vegetable
(Thai name: Gaeng Kheaw Wan Puk Ruam) 






Green Curry






Ingredients   
1 cup mixed vegetable
½ cup green curry paste     (available at supermarkets)
2 cup coconut milk
2 tbsp soy sauce
2 tbsp sugar
¼ sliced green chillies
2 to 3 pcs kaffir lime leaf
¼ cup eggplant
¼ cup sweet basil
Method
1)    Cut Vegetable into pieces.
2)    Heat the coconut milk, stir fry together with green curry paste until fragrant.
3)    Add the vegetables and coconut milk and bring it to a boil.
4)    Add eggplants and let it simmer for a while.
5)    Season with soy sauce and sugar.
6)    Add kaffir lime leaves, sweet basil, and chillies. Remove from heat.
7)    Serve with steamed jasmine rice



Main course: Stir-Fried Straw Mushroom with Chilli Paste
(Thai name: Hed Phad Nam Plik Phow)


Straw Mushrooms


Ingredients   
2 cups straw mushrooms (available at supermarkets)
¼ cup diced onion
¼ cup sliced red chillis
¼ cup sweet basil
2 tbsp sweet chilli paste
1 tbso soy sauce
Sugar
Method
1)    In a saucepan, heat oil over medium heat. Add sweet chilli paste and onion and fry until you can smell the aroma.
2)    Add Straw Mushroom and sliced red chillies and fry well together.
3)    Season with soy sauce and sugar and add sweet basil.
Serve hot.
           
Dessert: Banana in Coconut Milk
(Thai name: Kauy Boud Chee)




Banana Milk


Ingredients   
1 cup banana (cut in halves)
2 cups coconut milk
½ cup palm sugar
Salt to taste
Method
1)    Boil coconut milk.
2)    Add palm sugar and salt to taste.
3)    Add banana and serve warm.


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