Naan

:: Ingredients for Naan


4 c Flour, all purpose

450 g 5/8 c Milk or warm water

2 tb Poppy seeds

1 tb Sesame seeds

150 ml 2 tb Yogurt

1 tb Yeast,dried

1 ts Sugar

3 tb Ghee or butter



:: How to make Naan

Sprinkle yeast and sugar into the hot milk or water, leave

it for 20 minutes. Sift

together flour, dalt in a large bowl, and make a well in

the centre. Put yogurt and

2 tbsp butter in the yeast mixture. Knead well and leave

it aside for 3-4 hours, in

a warm place until doubled in size.

Punch down dough and divide into 8 balls. Let it rest for

10 minutes. Roll out each

ball in the shape of triangles or make a round disk. then

pull on one side to make

a teardrop shape. Mix together 1 tsp ghi or butter, poppy

seeds and sesame

seeds. Spread a little of the above mixture on each naan.

Place them on a baking

tray. Cook in a preheated oven (375F/ 190C/ gas mark 5)

for 4-5 minutes until

brown specks appear. If the naan is not brown enough then

put under a

preheated grill for a minute or two

Mango Lassi

:: Ingredients for Mango Lassi


Plain yoghurt- 1 cup

Ripe mango- 3/4 cup (chopped)

Sugar- 2 tablespoons

Ice cubes- 4



:: How to make Mango Lassi

Blend all the ingredients in an electric blender. Serve

cold.

SEVEN DONT'S AFTER A MEAL

Do not smoke after a meal! Experiments from experts prove that smoking a cigarette after a meal is comparable to smoking TEN cigarettes (Chances of Cancer are higher). A habit most smokers have thinking that a cigarette will help digestion but this habit causes more problems.

Do not eat fruits immediately after meals. It will bloat your stomach. Therefore have your fruits one or two hours before or after your meal. Fruit should always be eaten on an empty stomach for proper absorption, otherwise fruit after meals causes gas especially the melon family.


Do not drink tea or coffee after a meal as tea leaves contain a high content of acid. This substance will cause the protein content in the food we consume to be hardened; making it difficult to digest.


Do not develop the habit of eating ice cram after eating meals and then drinking tea or coffee is a very western concept and completely upsets the balance of the digestive system. The stomach juices become cold and then hot with the hot liquid, avoid this imbalance at all times.

Do not loosen your belt after eating. Loosening the belt after a meal can cause intestinal problems.


Do not bathe after eating. Bathing will cause the increase of blood flow to the hands, legs and body thereby causing the amount of blood around the stomach to decrease. This will weaken the digestive system in our stomach. As once again the imbalance of hot and cold of the stomach juices will not allow proper digestion.

Do not walk after a meal even though you have heard people say that after a meal, walking a hundred steps will make you live till 99. Walking immediately after a meal will make it difficult for the digestive system to absorb the nutrition from the food we eat. Wait at least an hour after your meal and then walk if you want to. It is better to rest after eating a meal and then do physical activity. Resting relaxes the body and helps the digestion.

Do not sleep immediately but rest without doing any strenuous physical activities. The intake of food will not be able to digest properly thereby leading to gastro-intestinal problems.

Do not drink water with a meal. Water should only be drunk half an hour after eating a meal.


Do not drink cold water after drinking a cup of hot tea, coffee, or hot soup

Curd Rice

Ingredients for Curd Rice


Cook rice in a pressure cooker till soft . Allow it to

cool. Pour 1 cup

of sour curd, 3/4 cup of milk, 1/2 tsp salt to the rice

and mix well



:: How to make Curd Rice

Heat 3 tsp of oil and add mustard seeds. When it pops, add

urud dal, 3-5 curd

chillie pickle,and roast fully and then add a pinch of

asafoetida. Add this to the

curd rice and mix well

Egg Fried Rice

:: Ingredients for Egg Fried Rice


Cooked plain rice- 1 cup

Medium onion- 1 (chopped)

Green chilies- 2 (finely chopped)

Large eggs- 3

Salt

Ghee- 2 tablespoons

Cilantro (coriander) leaves



:: How to make Egg Fried Rice

Beat the eggs with little salt. Heat ghee in a pan. Add

the onions and green chilies

and fry until the onions are soft. Add the beaten eggs and

stir fry until the eggs

are scrambled. Add the cooked rice and 1/2 tsp of salt and

mix well. Garnish with

chopped coriander leaves.

Coconut Burfi

:: Ingredients for Coconut Burfi


Coconut 1 cup grated

Cashews 1/2 cup

Sugar 1/2 cup

Milk 1 cup

Ghee 1/4 cup

Cardamoms 2 peeled and pounded

Butter for spreading

Cashews 2-3 tbsp for frying



:: How to make Coconut Burfi

Soak cashews in hot water for 1/2 an hour.

Grind grated coconut and soaked cashews coarsley with

milk, and

measure the same amount of sugar and keep it aside.

Cook the ground mixture in a pan, and keep stiring it. Add

sugar, and ghee and keep stiring until it becomes a fine

paste.

Fry cashews in ghee and add it to the above. Pound

cardamoms and

mix it with the above.

Now pour it on a buttered plate and spread it evenly. Let

it

cool for sometime, and cut it into small burfi's.

Ingredients for Baked Eggs

Eggs- 6

Green peppers- 2 (chopped)

Crushed garlic- 5 cloves

Grated cheese- 3/4 cup

Onions- 2 (finely chopped)

Oil- 4 tablespoons

A bunch of chopped cilantro (coriander) leaves

Salt



:: How to make Baked Eggs

Heat the oil in a pan and fry the garlic and onions until

it turns brown. Add the

tomatoes and green pepper and fry for 5 minutes. Remove

from fire. Take 6 small

bowls and add this mixture into each bowl. Sprinkle some

cheese and salt over it.

Break one egg into each bowl. Bake in the oven at 350°F

for 25-30 minutes or

until the eggs are cooked. Garnish with chopped coriander

leaves. Serve hot.

Crispy Poori

Ingredients for Crispy Poori


Wheat flour 2 cup

Rava 3 t.spoons

Salt 1/4 t.spoon

Cooking Oil for frying



:: How to make Crispy Poori

Soak rava in little water for 15 minutes.

Knead wheat flour, rava and salt to a fine dough.

Make small balls, pat it on little wheat, and make thin

crust

with a rolling pin and deep fry in oil.

Cashew Chicken

Ingredients:

1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)

1/2 cup cashew nuts

1 small green bell pepper, about 4 oz. (cut into small square pieces)

5 slices ginger

1/4 onion (cut into small square pieces)



Marinate:



1 teaspoon baking soda

1 teaspoon corn starch

1/2 teaspoon rice wine



Sauce:



1/2 tablespoon oyster sauce

3/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder

1/2 teaspoon sugar

1/2 teaspoon rice wine

1/8 teaspoon sesame oil

Salt to taste



Method:



Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)

Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.

Mix the sauce together and set aside.

Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.

Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.

Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.

Add in the cashew nuts and do a few quick stirs.

Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Kaju Katli (Cashew Nut Sweet)

1 cup Cashew nuts

3/4 cup Sugar

2 tablespoon Milk

1 tablespoon Ghee

1 teaspoon vanilla essence

1 cup boiling water

2 sheets of silver leaf



:: How to make Kaju Katli (Cashew Nut Sweet)

Soak the cashew nuts in boiling water for

1 hour. Drain it and process smoothly in a

food processor by adding milk & then

sugar.



Heat the ghee in a large pan, add the

cashew nut paste and cook over medium

heat, stirring constantly until the

mixture becomes thick. Then, add vanilla

essence and mix thoroughly.



Put this mixture in a greased tray and

spread it evenly and press the silver leaf

on the top. Let it cool for 45 minutes.

After it is cooled, cut into diamond

shaped pieces.