Thursday, August 28, 2014

BLUEBERRY MUFFIN


HOW TO MAKE BLUEBERRY MUFFIN



INGREDIENTS:
      All Purpose flour – 1 ½ cup
      Sugar - 1cup
      Butter - 150 or 200 Gm
      Blueberries – 1 cup
      Milk - 1/2 cup
      Egg -2
      Baking soda- one pinch
      Salt - Half Pinch
     
METHOD: 
1.            Mix the baking soda and salt with the All-purpose flour.
2.            Melt the butter and mix the powdered sugar with that and blend nicely.
3.            Add the full egg and blend it again.
4.            Add the flour and milk to this and blend it till there are no lumps.
5.            Add the blueberries and gently mix it with wooden ladle.
6.            In between preheat the conventional oven to 375 degree
7.            Now spray oil on the muffin pan and pour the mixture in the pan.
8.            Set the timer to 30 minutes.
9.            After 30 minutes check for the consistency (if you insert toothpick in muffin     it should come out without sticky) 
10.          Muffins should be in golden yellow color else you can increase the timer to few more minutes.

PICTORIAL REPRESENTATION:

ALL PURPOSE FLOUR - 11/2 CUP, SUGAR - 1 CUP AND BAKING SODA 1 PINCH


2 EGGS, 150 GM BUTTER AND 1/2 CUP MILK

BLUEBERRIES - 1 CUP


BLEND TOGETHER THE MELTED BUTTER AND SUGAR


ADD THE FLOUR,BAKING SODA AND EGG, BLEND IT FINELY

ADD MILK AND BLEND IT AGAIN

ADD THE BLUEBERRIES
PREHEAT THE OVEN TO 350 DEGREE

MIX GENTLY



SPRAY OIL ON THE MUFFIN PAN

POUR THE MIXTURE CAREFULLY IN THE PAN AND SET THE OVEN TO 30 MINUTES




BLUE BERRY MUFFIN IS READY



  

NUTRITIONAL INFORMATION OF BLUE BERRY                                   
  •       Blue Berries, being very rich in anti oxidants      
  •      Packed with vitamin C, B complex,vitamin Evitamin Acopper, seleniumzinciron
  •         Good source of minerals like iron, magnesium, manganese, and potassium.
  •          a very effective immune builder and anti-bacterial agent, 
  •          helps to activate fat-burning genes in abdominal fat cells
  •          excellent anti-inflammatory and anti-depressants agent
  •          Also good for Brain and Heart. 

Monday, August 25, 2014

CHETTINADU MUTTON GRAVY

HOW TO MAKE CHETTINADU MUTTON GRAVY



Ingredients:
·        Mutton – ½ kg
·        Onion – 2 (medium)
·        Tomato –  2 to 3
·        Ginger Garlic paste – 1 ½ tsp
·        Coconut paste – ¼ cup
·        Chilli powder – ½ tsp
·        Garam masala – ½ tsp
·        Oil
·        Salt to taste.
Seasoning Ingredients:
·        Cinnamon – 1 inch
·        Cloves -2
·        Cardamom -1
·        Fennel seeds – ½ tsp
Masala ingredients to marinate:
·        Shallots (Small Onions) – 10 nos.
·        Garlic –  10 pods
·        Ginger – (Equal to Garlic)
·        Fennel seeds – 1 tsp
·        Pepper Corn – 1 tsp
·        Coriander seeds – 1 tsp
·        Cumin seeds – 1 tsp
·        Red Chilli – 3
·        Green Chilli – 2
·        Cinnamon stick – 1 inch
·        Cloves – 2
·        Cardamom – 1
·        Turmeric powder – ½ tsp

Method:
1.     Grind the masala ingredients to nice paste.
2.     Clean the mutton and cut into small pieces
3.     Marinate the mutton with half the amount of grinded paste for 45mins.
4.     Then pressure cook the marinated mutton by adding 2 tsp oil and ½ cup water.
5.     Chop the onion and tomato into small pieces.
6.     In a pan heat the oil and temper the given ingredients for seasoning.
7.     Add the onion and fry it for 2 mins until it gets golden color.
8.     Add the ginger garlic paste and cook for 2 mins until the raw smell goes out.
9.     Add the tomato and cook for 3 mins until it gets smashing consistency.
10.  Add the chilli powder, salt and Garam masala.
11.  Then add the ground masala paste, cover and cook 3 mins.
12.   Now add the mutton stock and cook for 5 mins covering the lid.
13.  Then add the mutton and mix well, keep the stove in simmer cover the lid and cook for 10 mins.
14.  Finally add the coconut paste and cook for 5 mins.
15. Garnish with coriander leaves.

Pictorial Representation:
INGREDIENTS FOR MARINATING MASALA

GRIND IT INTO NICE PASTE

CLEAN AND CUT THE MUTTON PIECES

TAKE HALF OF THE PASTE AND MARINATE THE MUTTON FOR 45 MINS



PRESSURE COOK THE MUTTON BY ADDING SOME OIL, SALT AND WATER

FINELY CHOP THE ONION

CHOPPED TOMATO, GINGER GARLIC PASTE AND REMAINING MASALA 

TEMPER THE GIVEN INGREDIENTS FOR SEASONING

ADD THE ONION AND COOK FOR 2 MINS THEN ADD GINGER GARLIC PASTE

ADD TOMATO AND COOK FOR 3 MINS

ADD CHILLI POWDER, SALT AND GARAM MASALA POWDER

ADD THE REMAINING MASALA 

COVER THE LID AND COOK FOR 3 MINS

ADD THE MUTTON STOCK AND COOK FOR 5 MINS


ADD THE MUTTON, MIX WELL AND COOK FOR 10 MIS

GRIND COCONUT PASTE

ADD COCONUT PASTE AND COOK FOR 5 MINS

GARNISH WITH CORIANDER LEAVES

CHETTINADU MUTTON GRAVY IS READY


Nutritional information:
Mutton contains a lot of vitamins and nutrients needed by the body. It has iron, choline, selenium and vitamin B. Vitamin B itself is useful to health, which helps burn fat. In addition to vitamin B, selenium and choline contained in mutton beneficial to ward off cancer. In every 100 grams of goat meat contains 154 calories, saturated fat 3.6 mg, and 9.2 mg of fat.

But for those of you who have problems with high blood pressure, do not often eat Mutton much because it can lead to hypertension and cholesterol .

Tuesday, August 19, 2014

PINE APPLE JAM

HOW TO MAKE PINE APPLE JAM

Ingredients:
1.     Pine apple (Cubed) – 1
2.     Sugar – 1.5 cups
3.     Lemon – 2 tsp
4.     Yellow coloring powder – ½ tsp (Optional)
Method:
1.     Cut the pineapple in to cubes.
2.     Blend it with sugar to make puree.
3.     In pan add the puree.
4.     Keep the stove in simmer and cook for 15 mins.
5.     Add the color powder and lemon and mix well.
6.     Let it cook covering the pan for minimum half an hour in low flame.

Pictorial Representation:
INGREDIENTS

BLEND THE PINE APPLE CUBES

ADD SUGAR AND BLEND IT AGAIN

POUR THE PUREE IN PAN

ADD THE COLOR POWDER


ADD THE LEMON JUICE


COOK IN LOW FLAME UNTIL GETS THICKER

STORE IN AIR TIGHT CONTAINER

PINE APPLE JAM IS READY

Nutritional Information:
1.      One cup of fresh pineapple chunks contain approximately 82 calories, 0 grams of fat, 0 grams ofcholesterol, 2 milligrams of sodium, 22 grams of total carbohydrate (including 16 grams of sugar and 2.3 grams of fiber) and 1 gram of protein.

2.     One cup of fresh pineapple chunks provides 131% of your vitamin C needs for the day, 2% of vitamin A needs, 2% of calcium, 2% of iron and minerals.

Monday, August 18, 2014

CHICKEN TANDOORI

HOW TO MAKE CHICKEN TANDOORI

Ingredients:
       Chicken leg piece -5
       Curd – ½ cup
       Ginger Garlic paste – 1 tsp
       Oil - 3 tsp
       Masala:
         Turmeric powder – ½ tsp
         Chili Powder -1 tsp
         Coriander powder – ½ tsp
         Cumin Powder – ½ tsp
         Garam Masala – ¾ tsp
          Salt – 1 tsp
         Chat powder – ½ tsp (optional)
          Kashthoori methi leaves – ½ tsp (optional)
Vegetable base: (optional)
  You can use whatever vegetable you have at home. I used potato, Cauli flower and peas.
 With that Onion -1 and Tomato -1
Method:
1.     Peel off the skin in leg piece and clean it thoroughly in warm water.
2.     Using a big knife tear some lines diagonally in the chicken as shown in the picture.
3.     Mix all the masalas together with curd and ginger garlic paste to the nice paste.
4.     Apply this paste evenly in the chicken and let it to marinate in the fridge for 4 to 5 hours.
5.     Chop the vegetables, onion and tomato in to small pieces.
6.     Preheat the oven to 375 degree.
7.     In the oven pan put the foil paper and spread all the chopped vegetables.
8.     Take the chicken legs and arrange on the vegetable base.
9.     Bake it for 30 minutes.
10   Every 10 minutes take the pan out and turn the pieces.
11.Then set the oven to broil at high for 20 minutes.
12. Every 5 minutes take the pan out and turn the pieces.
13. Repeat it until the chicken gets its right crunchy texture.
14. Spilled masala water from the chicken will be observed by the vegetables and it will become spicy vegetable gravy
15.  Now Chicken Tandoori is ready with spicy tasty gravy.

   Pictorial representation:
 TAKE ALL MASALA POWDERS WITH GINGER GARLIC PASTE

1/2 CUP CURD

 3tsp OIL

MIX ALL THE ABOVE INGREDIENTS TOGETHER TO MAKE PASTE

CUT THE CHICKEN LEG DIAGONALLY

APPLY THE MASALA PASTE EVENLY ON THE CHICKEN

LET IT MARINATE FOR 4 TO 5 HOURS IN REFRIGERATOR

CHOP ALL THE VEGETABLES  AND ONION IN TO SMALL PIECES AND SPREAD ON FOIL SHEET OF OVEN PAN

ARRANGE THE MARINATED CHICKEN PIECES ON THE VEGETABLE BASE, BAKE AND BROIL AS MENTIONED

THE SPILLED MASALA WATER FROM THE CHICKEN WILL BE OBSERVED BY VEGETABLES

CHICKEN TANDOORI IS READY

SPICY VEGETABLE GRAVY TOO....
n   Nutritional values:
     

Nutrition Facts

Serving Size4 oz
Amount Per Serving
Calories144
Calories from Fat50
% Daily Value*
Total Fat5.7 g9 %
   Saturated Fat1.6 g8 %
   Polyunsaturated Fat1 g
   Monounsaturated Fat2 g
Cholesterol60 mg21 %
Sodium50 mg2 %
Potassium180 mg5 %
Total Carbohydrate< 1 g0 %
   Dietary Fiber0 g0 %
   Sugars0 g
Protein21.9 g44 %
Vitamin A1 %
Vitamin C0 %
Calcium1 %
Iron4 %
Vitamin E1 %
Vitamin K1 %
Thiamin3 %
Riboflavin5 %
Niacin47 %
Vitamin B621 %
Folic Acid0 %
Vitamin B124 %
Pantothenic Acid7 %
Phosphorus16 %
Magnesium5 %
Zinc5 %
Selenium26 %
Copper0 %
Manganese1 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Frozen chicken can be avoided.