Category Archives: Food

Chettinad Chicken Masala / Chicken Dry Curry

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INGREDIENTS

(Serves 4 people)

  1. Chicken – 500 grams (chopped into big cubes)
  2. Shallots / Pearl onions – 75 grams (5 onions)
  3. Ginger – 1 inch long piece
  4. Garlic pods – 1
  5. Dry red chillies – 6 to 8
  6. Cumin seeds – 3/4 spoon
  7. Coriander seeds – 1 spoon
  8. Fennel seeds – 1 spoon
  9. Peppercorns – 1/4 spoon
  10. Salt – As per taste
  11. Oil – 5 spoon (Gingelly oil preferred)
  12. Coriander leaves & Curry leaves – Few for garnishing (Optional)

PREPARATION METHOD

  • Wash chicken pieces well in water and keep them aside.
  • Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them.
(For Masala Powder)
1. Dry red chillies – 6 to 8
2. Cumin seeds – 3/4 spoon
3. Coriander seeds – 1 spoon
4. Fennel seeds – 1 spoon
5. Peppercorns – 1/4 spoon
  • After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
  • Peel onions put them in a blender and make a coarse paste out of it and set aside.
  • Also make ginger-garlic paste and set aside.
  • Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes.
  • Then add the ginger garlic paste and saute for a few minutes.
  • Now add the chicken pieces and saute well for 5 minutes.
  • Now add the prepared masala powder and stir well.
  • After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
  • Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame.
  • When water evaporates and chicken seems well cooked remove from flame and serve.
  • Garnish with coriander and curry leaves if you wish.

TIPS

TIP 1: The masala powder used here can be used to make other chicken curries too. You can prepare it in larger quantities and store them for future use. While preparing this spice powder please be careful not to over-roast or burn the spices. Just a mild roasting will do.
TIP 2: Use freshly prepared ginger-garlic paste for better flavor.
TIP 3: You can also prepare this using a pressure cooker, after adding a cup of water close the pressure cooker with the lid and pressure cook for 10 minutes on low flame. But the pan method will be the best.
TIP 4: If you want a semi-gravy consistency pour another cup of water and cook until the oil starts to peep out of the gravy.

Source: http://www.youtoocancook.net

SUBLIME STRAWBERRY POPSICLES

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 sublime-strawberry-popsicle

INGREDIENTS
2 pounds ripe strawberries, washed, hulled and halved
2 tablespoons sugar
2 tablespoons lemon juice
COOKING DIRECTIONS
Place strawberries in a medium bowl.  Add sugar.  Toss to coat.  Allow berries to macerate for about 30 minutes.  Once you see juice in the bowl you can move on to the next step.Add strawberries and lemon juice to food processor.  Blend until strawberries are pureed.  Add to popsicle molds.  Freeze for 4-24 hours.Keep popsicles fresh by wrapping in plastic wrap and storing them in a freezer bag.

Recipe from http://TheSlowRoastedItalian.com/

Smoky Baby Back Ribs

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smoky-baby-back-ribs-med108588_vert

Smoky, sticky, falling-off-the-bone ribs are easier than you think.

  • PREP: 15 MINS
  • TOTAL TIME: 3 HOURS
  • SERVINGS: 6

INGREDIENTS

  • 2 racks baby back pork ribs (about 2 1/2 pounds total)
  • 1/2 cup packed dark-brown sugar
  • Coarse salt and ground pepper
  • 1/4 cup Cajun seasoning
  • 3 tablespoons smoked or sweet paprika
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground mustard
  • Chipotle Sauce (see Cook’s Notes)

COOK’S NOTE

Chipotle Sauce
Stir together 1 cup chili sauce, 1/4 cup chopped chipotle chiles in adobo, and 2 tablespoons honey.

COOKING DIRECTIONS

  1. Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
  2. To cook on the grill, set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
  3. Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
  4. Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
  5. Fold foil and parchment around ribs, crimping the edges together to form a packet.
  6. Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
  7. To cook in the oven, preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
  8. Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
  9. Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.

PUMPKIN SPICE CREAM CHEESE POUND CAKE

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PUMPKIN SPICE CREAM CHEESE POUND CAKE 3 cups of sifted all purpose flour 2 cups of granulated sugar 1 cup of brown sugar 3 sticks of softened butter 1 cup of pumpkin puree 1 8 oz. softened cream cheese 6 large eggs 2 tsp. vanilla flavoring 1 tsp. baking powder 1/2 tsp, of salt mix ins: 1 cup of chopped toasted walnuts 2/3 cup of English toffee bits spices: 2 tsp. of cinnamon 1/2 tsp. each of allspice and ground ginger 1/4 tsp. of ground nutmeg OR: 3 tsp. pumpkin pie spice Preheat the oven to 300 degrees and generously butter and flour a tube pan with a removable bottom. Sift together the flour, baking powder, cinnamon, allspice, ground ginger, nutmeg and salt. Set aside. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes or until light and creamy. Add the cream cheese and pumpkin puree and whip until fully incorporated. Next, add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. After all ingredients have been added, beat on medium speed for 2 minutes stopping periodically to scrape the sides of the bowl. Be careful not to over mix the batter or it can make the cake dry. Fold the toffee bits and toasted walnuts into the batter by hand. Pour the cake batter evenly into the prepared tube pan and bounce the cake pan on the counter a few times to remove any excessive air bubbles from the batter. Place into the preheated oven and bake for 1 1/2- 1 3/4 hours. Oven temperatures vary, so, always test for doneness with a toothpick or cake tester. Cool for one hour in the pan before removing the outer cake pan. Cool completely before removing the bottom of the pan. Enjoy with a cup of hot tea, coffee or with a drizzle of caramel and a scoop of vanilla ice cream. Cook's note: To toast the chopped walnuts, place onto a baking sheet and toast in the oven at 350 degrees for 7-8 minutes. Cool completely before adding to the cake batter.
INGREDIENTS
3 cups of sifted all purpose flour
2 cups of granulated sugar
1 cup of brown sugar
3 sticks of softened butter
1 cup of pumpkin puree
1 8 oz. softened cream cheese
6 large eggs
2 tsp. vanilla flavoring
1 tsp. baking powder
1/2 tsp, of salt
mix ins:
1 cup of chopped toasted walnuts
2/3 cup of English toffee bits
spices:
2 tsp. of cinnamon
1/2 tsp. each of allspice and ground ginger
1/4 tsp. of ground nutmeg
OR:
3 tsp. pumpkin pie spice

COOKING DIRECTIONS
Preheat the oven to 300 degrees and generously butter and flour a tube pan with a removable bottom. Sift together the flour, baking powder, cinnamon, allspice, ground ginger, nutmeg and salt. Set aside. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes or until light and creamy.

Add the cream cheese and pumpkin puree and whip until fully incorporated. Next, add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. After all ingredients have been added, beat on medium speed for 2 minutes stopping periodically to scrape the sides of the bowl. Be careful not to over mix the batter or it can make the cake dry. Fold the toffee bits and toasted walnuts into the batter by hand.
Pour the cake batter evenly into the prepared tube pan and bounce the cake pan on the counter a few times to remove any excessive air bubbles from the batter.
Place into the preheated oven and bake for 1 1/2- 1 3/4 hours. Oven temperatures vary, so, always test for doneness with a toothpick or cake tester. Cool for one hour in the pan before removing the outer cake pan. Cool completely before removing the bottom of the pan. Enjoy with a cup of hot tea, coffee or with a drizzle of caramel and a scoop of vanilla ice cream.
Cook’s note:
To toast the chopped walnuts, place onto a baking sheet and toast in the oven at 350 degrees for 7-8 minutes. Cool completely before adding to the cake batter.

Quick mango pudding

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Quick mango pudding

Preparation time: 5mins, Serves 6

Ingredients

  • 1 large ripe mango
  • 6 scoops vanilla ice cream
  • 2 tbsp thick cream
  • 3 passion fruits

Preparation Method

  1. Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

10 FOODS FOR A FLAT STOMACH

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10 foods that help for fat burn

1. Almonds
These extra-lean nuts are packed with filling fiber, protein and powerful antioxidant, vitamin E, all of which your body needs to produce energy, build and maintain muscle tissue, and regulate blood sugar, also to prevent cravings that eventually may lead to overeating. But this is just the beginning of almonds benefits, they also block calories, and, because of the composition of their cells, they help reduce the absorption of all of their fat.

foods that burn fat

2. Eggs 
Eggs are one of the better sources of protein and amino acids, which balance your body levels, therefore you feel less hungry throughout the day, because of their protein and fat. Begin your day with a couple in a delicious omelet.

Boiled Egg

3. Soy 
Soybeans are the perfect option for almost any meal thanks to their incredible versatility, and they are also packed with antioxidants, fiber and protein.

foods that burn fat1

4. Apples 
A large apple has five grams of fiber, but it’s also nearly 85 percent water, which helps you feel full, they also contain quercetin, a compound shown to help fight certain cancers, reduce cholesterol damage, and promote healthy lungs, have you ever notice apples appear in almost every healthy list? That’s got to mean something!

food that burn fat

5. Berries 
Berries are known for being nature’s powerful antioxidant, which help you get more results from your workout by improving the blood flow, but they are also loaded with fiber, which traps food particles and shuttles them out of your system before they’re fully digested.

European-Bilberry-Extract-25-UV-Anthocyanidins-KS101120-

6. Leafy greens
They are so low in calories that you’ll burn more calories eating them than what they provide, and they are also loaded with filling fiber and calcium, an essential ingredient for muscle contraction. In other words, they help fuel your workouts.

foods that burn fat2

7. Yogurt 
Yogurts with probiotics help you keep a healthy digestive system, which translates into a lower incidence of gas, bloating, and constipation, therefore a beautiful flat tummy.

yogurt with honey

8. Veggie soup
It has been shown that you can eat a snack with the same amount of calories as a broth-based soup and you will lose more weight with the soup¸ and it’s a simple way to get your vegetables!

foods that burn fat3

9. Salmon 
Seafood is an excellent (maybe the best) source of healthy omega-3 fatty acids, which promote fat burning by making your metabolism more efficient and may daily improve the glucose-insulin response, so in other words, you can see Seafood as an excellent source of abs-friendly protein.

Beatrice De Gea x23332 –– – Uncooked salmon steaks for story on fish oil.

10. Quinoa
Quinoa is a super-food that consists of a nutty flavor and crunchy-yet-chewy texture, and it is packed with fiber and protein.

foods that burn fat6

Lassi Recipe

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lassi

Ingredients
1/2 cupplain yoghurt
1 1/4 cupscold water
1/2 tsp cumin seeds
1/4 tsp salt
1/4 tspfinely crumbled mint

Cooking Directions

Blend in a blender for 3 seconds. Serve cold.Lassi is a south indian drink, and one of the easiest things to make. There are many ways of making it, but essentially it is buttermilk (yoghurt whisked with water), and you can choose almost any consistency that you like, from the thinnest to the thickest.

You can also choose to add fruits such as mango, strawberries, etc or even mint to make your lassi more flavourful.

 

Capri Cafe @ Lucky Garden, Bangsar

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P1060318

We found a nice and reasonable priced joint to have western food in Bangsar. Capri Cafe has been operating for more than 10years in Lucky Garden, Bangsar. Besides western cuisine, they also serve local delights such as fried noodles, nasi lemak, etc.

 

P1060224

Grilled Salmon

P1060320

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