Friday, 28 December 2012

Mutton Biriyani Sizzlers

And serve a traditional Indian recipe lamb biryani in spicy hot dish be fun for your loved ones. Delicious lamb biryani lying on a bed of cabbage and other vegetables is something you can not resist. At the end of this week, surprise your friends with this recipe for a hot dinner.
Ingredients for Mutton Biriyani Sizzlers
d How to make Mutton Biriyani Sizzlers?
Step 1:  Cut the mutton in small pieces and clean tem well. Tie salt and whole spices in a cotton cloth and boil it in water.
Step 2:  Add rice in the water and boil until it gets 40 percent cooked. Take out the half cooked rice from the water.
Step 3: Take another pan and boil the mutton. Drain out the water and let the mutton pieces to cool.
Step 4: Now, heat 2 teaspoon of oil in a pan and fry onion till it turns golden brown. Add garlic-ginger paste, fry it well. Add chilli, salt, chaat masala, garam masala, and mutton pieces. While stirring cook the mutton pieces for 5 minutes on medium flame.

Step 5: Cover the lid and cook it for another 2 minutes. Add rice, cover the lid and simmer it for 2-3 minutes. Sprinkle coriander leaves and take it off from the flame.

Step 6: Spread cabbage on a sizzler plate and place the biriyani over it. Now arrange the other vegetables on the biriyani. Pour curry sauce on it and your mutton biriyani sizzlers is ready to serve.
1 finely chopped onion
1 teaspoon garlic-ginger paste
2 teaspoon of choppe coriander
2 tablespoon chaat masala
250 gms mutton
1 teaspoon garam masla
1 teaspoon red chilli powder
Whole spices that are needed for biriyani
200 ml curry sauce
For garnishing:
50 gms cabbage
50 gms French beans
25 gms broccoli
25 gms baby corn
25 gms cauliflower
20 gms green peas
20 gms mushroom
20 gms sprout bean

Dum Aloo North Indian

When I lived in Amravati, India, teaching art and English for a year at Cambridge International School, friendship quickly a lot of the neighborhood. From day one, I was invited to eat with the family and always offers amazing homemade meals. The culinary paradise!
I learned a lot from the traditional Indian cuisine (and a lot of Hindi) from the family of one of the local vegetable vendors who were homeless. At night, I heard often knock on the door or a short text message, and within minutes the kitchen was alive, full of cheerful voices and sounds and smells incredibly hot and amazing colors and intense spices and fresh vegetables.

Monday, 10 December 2012

Living & Lifestyle Food Advertisement Luscious Meat Recipes For Eid-ul-Azha

Eid al-Adha en la carretera. Sucedió en un deber religioso. Y ligado a la importancia de este acontecimiento histórico cero, para enseñarnos que intercambiamos con las personas merecen. La gente llama a sus amigos y familiares a sus relaciones con la carne de los diversos alimentos. Aquí hay un poco de carne para volver a copiar llamado para hacer frente a la innovación del partido en la cocina.

Wednesday, 5 December 2012

Lunches & Dinners

Salmon Burgers

Servings: Serves 4  Course: Dinner
Prep/Cook time: 45 minutes
Diet Considerations: Low calorie, Low sugar, kid-friendly, Good source of Omega-3, Good source of Calcium, Good source of Protein
 1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired)
1 large fresh egg, slightly beaten
½ cup chopped onion
½ cup diced green bell pepper
½ cup fresh whole wheat bread crumbs
1 tablespoon lemon juice
1 teaspoon grated lemon peel
½ teaspoon dry rosemary, crushed
1/8 teaspoon ground black pepper
vegetable oil, as needed for frying
4 hamburger buns

Combine salmon, beaten egg, onion, bell pepper, bread crumbs, lemon juice,  lemon peel, rosemary and black pepper.  Refrigerate mixture for at least 1/2 hour to set.  Form mixture into 4 patties.  Pan fry in vegetable oil until lightly browned on both sides.  Serve on toasted hamburger buns.  Top with your favorite condiments, lettuce, tomato and red onion as desired.  Note:  Use egg whites or egg substitutes for whole egg if desired for lower cholesterol.

Nutrition Information: For one serving (209g) - each Plain Salmon Patty & Bun Calories 300(from Fat 80), Fat 8g (Saturated 2g), Trans Fat 0g, Cholesterol 135mg, Sodium 760mg, Total Carbohydrate 28g, Fiber 2g, Sugars 4g, Protein 22g.


2013 Dinner Recipes

They say that breakfast is the most important meal of the day - but we believe there is a good argument that dinner is more important. It is a fact, and children sit down to dinner with their families instead of eating in the long term it is generally better. So check out these ideas that are characterized by easy dinner recipes tasty and healthy, and encourage everyone to stay on the dinner table. If you are a bit short of time, which is a great quick and easy dinner recipe? We can delightfully classic tuna casserole easily be just the thing.

Saturday, 1 December 2012

Italian Vegetable Soup

SLaced with a splash of white wine, is full of this soup with fresh garden vegetables nutrition! Paper Ascarol adds color and a lot of vitamin A. You can substitute spinach or cabbage Ascarol if desired. Leah Reiter - Thousand Oaks, CA


  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 medium carrot, halved and sliced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup marsala wine or additional reduced-sodium chicken broth
  • 1 teaspoon each dried basil, marjoram, oregano and thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked bow tie pasta
  • 6 cups torn escarole (about 1 small head)
  • Directions
    • In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
    • Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking. Yield: 7 servings.
    •  Nutritional Facts
    •  1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 426 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.