Tandoori murgh is one of the most-popular chicken dishes. It can be made in a tandoor (clay oven), baked in an oven or grilled on a barbecue.
Ingredients:
1 kg chicken pieces
1 small onion
1/2 cup tomato sauce
1/2 cup nonfat plain yogurt
1 tsp fresh ginger chopped
2 garlic cloves
2 tsp coriander powder
1/2 tsp cayenne pepper (optional)
2 whole cloves
1 tsp cumin seeds
4 cardamom pods
1 tsp salt
1 tsp garam masala
1/4 tsp red food coloring(Optional)
Method:
Remove the skin and all visible fat from the chicken pieces. (You can buy skinless chicken) Cut 2–3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside.
Cut onion into 4–6 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander powder, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a smooth paste.
Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4–24 hours.
Preheat the oven to 400° F. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10–15 minutes until chicken is tender.
Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color.
Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.
Tuesday, October 16, 2007
Minty Cucumber Cooler
A refreshing drink containing low calorie, Vitamin C rich cucumbers and protein and vitamin-rich curds. The mint leaves, besides adding flavour, provide small quantities of vitamins and iron.
Ingredients:
1 Kg. fresh cucumber
250 grams skim milk yogurt
A few mint leaves
Salt to taste
Method:
Chop one cucumber finely. Cut the remaining cucumbers into big pieces. Add 3 teacups of water to the big cucumber pieces and cook until soft. When soft, blend in a liquidizer, Cool. Add the yogurt and salt and beat well. Top with crushed ice, mint leaves and the finely chopped cucumber. Alternatively, pound the mint leaves with a dash of green chilli and add to the drink.
Ingredients:
1 Kg. fresh cucumber
250 grams skim milk yogurt
A few mint leaves
Salt to taste
Method:
Chop one cucumber finely. Cut the remaining cucumbers into big pieces. Add 3 teacups of water to the big cucumber pieces and cook until soft. When soft, blend in a liquidizer, Cool. Add the yogurt and salt and beat well. Top with crushed ice, mint leaves and the finely chopped cucumber. Alternatively, pound the mint leaves with a dash of green chilli and add to the drink.
Icy Watermelon Drink
A cool, refreshing drink using low calorie watermelons. Good in summer season.
Ingredients:
1 bowl watermelon pieces - Remove the seeds
3 teaspoons skimmed milk powder
1-1/2 teaspoons sugar
Method:
When you want to serve, put the frozen mixture in a liquidizer, churn and pour into 3 glasses. If you like, add ice cubes.
Ingredients:
1 bowl watermelon pieces - Remove the seeds
3 teaspoons skimmed milk powder
1-1/2 teaspoons sugar
Method:
When you want to serve, put the frozen mixture in a liquidizer, churn and pour into 3 glasses. If you like, add ice cubes.
Mushroom Soup
This is a soup for mushroom lovers. Mushrooms are low in calories and have a good protein content.
Ingredients:
200 grams fresh button mushrooms
1 choppes onion
2 teaspoons olive oil
Salt and pepper to taste
Method:
Chop the mushrooms. Heat olive oil and fry the mushrooms and onion for 1 minute. Add 4 teacups of water and put to cook. When cooked, blend in a liquidizer. Add salt and pepper to taste. Serve Hot.
If you dont munt the pieces, you can avoid blending and have the soup as is.
Ingredients:
200 grams fresh button mushrooms
1 choppes onion
2 teaspoons olive oil
Salt and pepper to taste
Method:
Chop the mushrooms. Heat olive oil and fry the mushrooms and onion for 1 minute. Add 4 teacups of water and put to cook. When cooked, blend in a liquidizer. Add salt and pepper to taste. Serve Hot.
If you dont munt the pieces, you can avoid blending and have the soup as is.
Carrot Soup
Carrots have a large amount of carotene which helps to form Vitamin A. The soup is enriched with milk and dal to increase the protein content.
Ingredients:
400 grams carrots
1 onion
1 tablespoon moong dal
1 teacup skim milk
Salt and pepper to paste
Method:
Cut the carrots and onion into big pieces. Add 3 teacups of water and the moong dal and cook in a pressure cooker. When cooked, blend in a liquidizer and strain(Straining is not a must). Heat the milk and add to the soup. Mix well. Add salt and pepper and boil for 1 minutes. Serve Hot
Ingredients:
400 grams carrots
1 onion
1 tablespoon moong dal
1 teacup skim milk
Salt and pepper to paste
Method:
Cut the carrots and onion into big pieces. Add 3 teacups of water and the moong dal and cook in a pressure cooker. When cooked, blend in a liquidizer and strain(Straining is not a must). Heat the milk and add to the soup. Mix well. Add salt and pepper and boil for 1 minutes. Serve Hot
Fruity Vegetable Salad
Most of the diet plans asks you to eat healthy and fruits and vegetables is an intergral part. This is an easy way to eat healthy food without lots of work.
Ingredients:
For fruits and vegetables
2 teacups watermelon pieces
1 bowl fresh pineapple pieces
2 tablespoons cut grapes (optional)
1 tablespoon chopped celery
2 medium cucumbers, cut into small pieces
1 chopped capsicum
For the curds parsley dressing
1-1/2 teacups Skim milk yogurt
2 tablespoons chopped parsley
½ teaspoon mustard powder (optional)
½ teaspoon sugar
½ teaspoon salt
For decoration
A few lettuce leaves
Method:
Mix the cut fruits and vegetable pieces and chill. Tie the yogurt in a thin muslin cloth. Hang for 1 hour and allow the water to drain out. Add the remaining ingredients and blend in a mixer.
Put the salad in a bowl and top with the dressing and decorate by surrounding with lettuce leaves. Serve cold.
Ingredients:
For fruits and vegetables
2 teacups watermelon pieces
1 bowl fresh pineapple pieces
2 tablespoons cut grapes (optional)
1 tablespoon chopped celery
2 medium cucumbers, cut into small pieces
1 chopped capsicum
For the curds parsley dressing
1-1/2 teacups Skim milk yogurt
2 tablespoons chopped parsley
½ teaspoon mustard powder (optional)
½ teaspoon sugar
½ teaspoon salt
For decoration
A few lettuce leaves
Method:
Mix the cut fruits and vegetable pieces and chill. Tie the yogurt in a thin muslin cloth. Hang for 1 hour and allow the water to drain out. Add the remaining ingredients and blend in a mixer.
Put the salad in a bowl and top with the dressing and decorate by surrounding with lettuce leaves. Serve cold.
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