SPICY MASALA CHICKEN-LOW CHOLESTEROL

This is a really simple and wonderfully tasty chicken dish that I found in a low cholesterol cookbook while researching recipes to help manage my husbands cholesterol levels. This slightly sweet and sour tasting chicken can be served hot or cold,and goes well with salad,rice,potatoes or in naan pockets. Great for barbecues!! Pep time includes marinating time.

• Ingredients

12 chicken thighs, skinless (I use boneless too)
6 tablespoons lemon juice
1 teaspoon freshly grated ginger
1 garlic clove, minced
1 teaspoon dried chili pepper flakes
1 teaspoon salt
1 teaspoon soft brown sugar
2 tablespoons clear honey
2 tablespoons chopped fresh coriander
1 green chili, chopped

Steps:

• In a mixing bowl,mix together the lemon juice through to the honey.Add the chicken and coat well.Set aside for 45 minutes.
• Preheat the grill to a medium heat.Add the coriander and chilli to the chicken and place the whole lot in a flameproof dish ( I use a baking tray lined with foil).
• Brush the chicken with a little sunflower oil if you wish,and then grill the chicken for about 15-20 minutes,turning and basting occasionally,until cooked through and browned.

 

Zingy salmon & brown rice salad

Ingredients

• 200g brown basmati rice
• 200g frozen soya beans , defrosted
• 2 salmon fillets
• 1 cucumber , diced
• small bunch spring onions , sliced
• small bunch coriander , roughly chopped
• zest and juice 1 lime
• 1 red chilli , diced, deseeded if you like
• 4 tsp light soy sauce

Method

• STEP 1

  Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.

• STEP 2

  Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.

• STEP 3

  Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

 

Cornflakes French Toast Recipe

Bored of the regular bread toast, french toast for breakfast? Try this unique dish of Cornflakes French Toast to get an all-new and different breakfast experience. Cornflakes French Toast is a crunchy French dish that is prepared with four main ingredients like cornflakes, butter, brown bread, cinnamon, egg, nutmeg, maple syrup, milk and vanilla extract. This ideal breakfast recipe can even be packed for lunch and enjoyed as an on the go snack. 

To make this easy toast, you simply need to dip the bread slices in a batter made of milk, egg, sugar, vanilla extract mixed with spices and roll the coated bread slice in crushed cornflakes. Just fry this coated bread and your crunchy toast will be ready in less than 10 minutes! Topped with warm maple syrup, this snack dish is perfect for the whole family and will be loved by people of all ages be it, kids or adults. 

You can also prepare these quick toasts for a game night or a get-together. You can pair up this delicious dish with blueberries, cold coffee, fruit juice or any other beverage to truly relish its flavours. Just follow this simple step by step recipe to prepare Cornflakes French Toast and enjoy with your loved ones.

Ingredients

• brioche loaf
• 500g Crunchy Nut Cornflakes
• 4 eggs
• 2 teaspoons ground cinnamon
• mascarpone cream, to serve
• berries, to serve
• Canadian maple syrup, to serve

Method

1. Preheat oven to 180°C.
2. Cut brioche into rectangular lengths of about 3cm wide and 8cm long. Make sure the crust is all sliced off. Set aside. Loaf should produce around 8-10 portions (4-5 serves).
3. Pour cornflakes into a zip lock bag and remove air, then crush Cornflakes. Pour into a wide bowl.
4. Whisk together eggs and cinnamon powder.
5. Place bread slices, into the egg mixture and flip to make sure both sides of bread are well-coated. Then place bread into the bowl of corn flakes until well coated.
6. Place coated bread on a lined baking tray and bake for 6 minutes at 180°C.
7. Serve with mascarpone, berries and maple syrup.

Image and recipe courtesy of Wild Sage.

Masala Oats And Potato Sandwich Recipe

 Masala Oats And Potato Sandwich Recipe

The Masala Oats & Potato Sandwich Recipe recipe is made using the potato filling that we use for Masala Dosa's. A lot of times I do consciously try to make extra portion of the spicy potato filling so that making sandwiches for breakfast or for a school lunch box makes it a breeze. 

You can either grill these sandwiches in the grill pan or in a sandwich maker.

Serve the Masala Oats & Potato Sandwich along with a smoothie like Strawberry & Oats Smoothie to make a wholesome breakfast.

Ingredients

Main Ingredients
• 12 Whole Wheat Brown Bread , whole wheat
• 2 Tomatoes , sliced
• 1 Onion , sliced into rings
Ingredients for Oat Potato Filling
• 3 Potatoes (Aloo) , coarsely mashed (about 200 grams)
• 80 grams Rolled Oats Or Instant Oats
• 1 teaspoon Ginger , grated
• 2 Green Chillies , finely chopped
• 1/4 teaspoon Turmeric powder (Haldi)
• 5 to 6 Curry leaves , finely chopped
Ingredients for the seasoning of potatoes
• 3 sprig Coriander (Dhania) Leaves , finely chopped
• Salt , taste
• 1 teaspoon Oil
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon White Urad Dal (Split)
• 1 teaspoon Chana dal (Bengal Gram Dal)
• 1/4 teaspoon Asafoetida (hing)
• 
  
  
  

How to make Masala Oats And Potato Sandwich Recipe

1. To begin making the Masala Oats & Potato Sandwich Recipe, heat the oil in a heavy bottomed pan; add mustard seeds, urad dal, channa dal and allow it to roast until lightly browned.

2. Once browned, add in the ginger, curry leaves, green chillies and asafoetida. At this stage add in the turmeric powder, salt and potatoes and oats. Stir well until all the ingredients are well combined.

3. Cover the pan, turn the heat to low and simmer for a few minutes. Once done, turn off the heat. The filling is ready. Keep aside.

4. To grill and assemble the sandwich, place a slice of bread on a flat surface, spoon a small amount of potato filling on top of the slice and spread it around.

5. Place a couple or 1 large slice of the tomato and a few onion rings on top. Optionally sprinkle some salt or pepper and cover with the other slice of bread. Press the sandwich down with the palm of your hands

6. Preheat a skillet or grill pan; you can now optionally apply butter on the top facing slice.

7. Place the sandwich on the preheated skillet or grill pan such that the buttered side faces down.

8. Now optionally apply butter on the top side. Using a spatula, press the sandwich down so it grills evenly and the filling stays in. Flip over and grill on the other side until crisp and lightly browned.

9. Note: You can optionally use a sandwich maker and grill your spiced potato sandwich and serve it for breakfast or pack it for a school lunch box

10. Serve the Masala Oats & Potato Sandwich along with a smoothie li

Cream of Broccoli Soup Recipe

Cream of Broccoli Soup Recipe

Broccoli is not just one of the healthiest vegetables out there but it is also delicious to have if prepared the right way. The only thing that goes downhill while cooking broccoli is that it tends to get really mushy very soon. To avoid that. It is advised to always steam it or stir-fry it for cooking rather than boiling if you are not an expert. In this soup recipe, the broccoli is stir-fried along with the potatoes so that it cooks evenly and gets combined with the potatoes to form a smooth soup. 

That makes the soup naturally creamy and is induced with lots of health coming from both the potatoes and broccoli. To begin cooking this soup, follow this step by step recipe below!

Ingredients

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

1 medium clove(s), minced

Uncooked broccoli

2 pound(s), tough ends removed, stems and florets chopped

Fat free chicken broth

4 cup(s), or vegetable broth

Fat free evaporated milk

1 cup(s)

Hot pepper sauce

½ tsp, or to taste

Table salt

¼ tsp, or to taste

Instructions

1. Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
2. Add broccoli and broth to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.
3. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving.

Notes

Fresh chives brighten the flavor of cream soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available, garnish each bowl with 1 chive blossom.

Black pepper

¼ tsp, or to taste

 

Chiken Aloo Korma Recipe

Chicken lovers, brace yourselves! We have come up with an authentic chicken curry recipe that will make you drool over it. Murgh Aloo Korma is a mouth-watering dish cooked using chicken, yoghurt, deep fried potatoes, coconut and almond paste, and a melange of whole and ground spices. With a thick and creamy texture, this North Indian recipe is an absolute bliss for all the non-vegetarians and will make your forget even the tastiest dishes made using chicken. 

To increase the flavour of this delectable dish, you can even add fresh cream while preparing the gravy. This will not only improve the texture of this chicken recipe, but it will also accentuate the flavours. 

If you have planned a get-together at home, then you must try this easy non-vegetarian recipe. It can also be cooked for special occasions like kitty party and pot luck. So, don't wait much and try this easy recipe at home and treat your loved ones with this amazing dish!

 Ingrediants;

• 6 chicken drumsticks
• 1/2 cup vegetable oil
• 6 green cardamom
• 2 cinnamon stick
• 100 gm onion
• 20 gm garlic paste
• 1 pinch cinnamon
• 2 teaspoon lemon juice
• 2 teaspoon coriander powder
• 1 teaspoon powdered turmeric
• 25 gm coconut
• 10 gm chiraunji
• 4 green chilli
• salt as required

• 12 small potatoes with skins
• 150 gm ghee
• 3 clove
• 1 teaspoon black cumin seeds
• 30 gm ginger paste
• 1 pinch clove powder
• 1 teaspoon saffron
• 1 cup yoghurt (curd)
• 1 1/2 teaspoon red chilli powder
• 30 gm almonds
• 15 gm poppy seeds
• 15 gm roasted chickpeas
• 1 tablespoon coriander leaves

How to make Murgh Aloo Korma

• Step 1

  Clean the chicken drumsticks, remove the skin and trim. Wash with water and pat dry the chicken pieces, keep aside. Wash baby potatoes in running water and peel them.

• Step 2

  Heat vegetable oil in a deep-bottomed pan and add the potatoes in it. Deep fry them over medium flame until they turn golden and crisp. Remove to absorbent paper to drain excess fat.

• Step 3

  Wash onions and finely chop them in a bowl. Crush saffron threads with the back of a spoon. Reserve the crushed saffron in 2 tablespoons of lukewarm water for a few minutes, and then make a paste.

• Step 4

  Whisk yoghurt in a bowl and then add coriander, red chilli and turmeric powders. Whisk until homogeneous and then rub the chicken drumsticks with this marinade and reserve for some time in the bowl. Keep aside the chicken drumsticks for half an hour.

• Step 5

  Blanch almonds, peel them and keep aside to cool. Then, heat a tawa over medium flame and dry roast almonds, coconut, poppy seeds and chiraunji individually until their unique aroma arises and is light coloured.

• Step 6

  Put these dry roasted spices in a blender with enough water and pulse into a moist but coarse paste. Remove to a bowl, add the flour of roasted chickpea and mix well with a spoon.

• Step 7

  Now, put a pan over medium flame and melt ghee in it. Once the ghee is hot enough, add cardamoms, cloves, cinnamon and black cumin seeds in the pan and saute for a few seconds.

• Step 8

  Add onions in the pan and saute until they are translucent and glossy. Finally, add ginger and garlic paste in the pan and stir fry until the moisture evaporates. Turn off the flame and remove the pan from the burner. Add this spices mix in the marinated chicken along with the yoghurt mixture.

• Step 9

  Put a large pan on medium flame and add the marinated chicken pieces along with yoghurt and spices. Stir fry the chicken until the oil leaves the sides. Now, add almond & coconut paste in the pan and add 2 cups of water in it. Stir and cook for 2-3 minutes. Then, add deep-fried potatoes in the pan and cover with a lid, let the chicken cook until tender and the gravy is of medium-thick consistency.

• Step 10

  When the chicken pieces are cooked, sprinkle cardamom powder along with clove powder. Stir nicely and cook for another 2 minutes and then turn off the flame. Garnish with slit green chilli and coriander leaves. Serve with roomali roti or naan, as you like.