Anaar raita

Cooling and simply delicious, the pomegranate or anaar raita is a summer delight. Read on for Food Recipes the recipe

Ingredients:

Pomegranate Seeds - 2 cups

Curd - 3 cups, thick

Onions - 2, sliced

Green Chillies - 3, slit

Salt as per taste

Coriander Leaves - little, chopped

Mint Leaves - little, chopped

Method:

1. Mix the onions, green chillies and salt in a bowl.

2. Add the curd and mix well.

3. Just before ready to serve, add the pomegranate seeds, mint leaves and coriander leaves.

4. Stir once or twice.

5. Serve at once.

Tip: You can also add a pinch of cumin powder and red chilli powder if preferred.

Punjabi cream chicken in 5 steps

Ditch your weekend plans to go out for dinner and try this quick, easy and luscious chicken recipe. Cream Chicken Food Recipes comes from the core town of Punjab, Ferozepur and trust me will leaves you in complete delight. And yes, it looks delectable!

Ingredients:

1kg broiler chicken (boneless optional)

100g Cream

2 finely chopped Onions

1 Tablespoon Chopped Garlic

1/4 Tablespoon Chopped Ginger

2 chopped Green Chillies

1/2 teaspoon Garam Masala

½ teaspoon Kali Mirch Powder

Kasuri Methi (for garnishing)

Directions:

Step One- Saute ginger, garlic and green chillies in oil till golden brown. Add chopped onions to it. Saute till they turn light brown.

Step Two- Add chicken and cook for 10 minutes.

Step Three- Add salt, black pepper powder, garam masala and cook till chicken cooks and turn golden.

Step Four- If you think your chicken is ready and tender, go ahead and add that delectable ingredient - cream. Mix well, cover and cook for 6-10 minutes. Add kasuri methi and cover it for 2 more minutes.

Step Five- Surely you cannot wait by now. The aroma must be all over the place. So this step suggest to just - Serve!

Rulebook for marinating veggies

Meats taste great when seasoned overnight, but what do you do with the greens?

Don't we all love meats are marinated well? After all, it brings on our plates succulent Food Recipes portions with well-seeped flavours. But it case of vegetables, it may not work that well, chefs caution. Chef Paul Kinny explains, "Meats marinated for two reasons, to tendorise them and for flavour. Vegetables don't need tendorising. And they won't retain their taste after marination." Plus, if vegetables are marinated for long, they lose their colour and nutritional content, he says.

However, some vegetables are used as contents of marination, like onions, points out Chef Moshe Shek. "Marinating meats along with vegetables and herbs that can add flavour to the marination like onions and garlic is beneficial to the process. But vegetables such as cauliflower, lady fingers, carrot, cabbage and a host of other vegetables will not enhance the dish by the long marination." Rather, vegetables will lose their individual flavours. "Marinating these vegetables along with mutton or beef would mask the delicate flavours of the vegetables," he says.

Treating veggies in meat dishes

Chef Kinny says that if you wish to rub off some flavour of the meat dish, you may add the vegetables in the marinade an hour before you have to cook. "The finer you cut your vegetables, the faster it absorbs the marinade. So time it accordingly," he says.

"And you don't need to add vegetables along with the marinated meats all the time." A better option will be to toss the vegetables in the gravy of the meat, feels chef Kinny.

When roasting a dish with marinated meats and vegetables, Chef Shek suggests it's better to roast the vegetables seperately as large cuts of meat take a long time to roast and this may overcook the vegetables if baked together.

Green marinade concoction 

Carrots, leeks, celery and onions add flavour to the marinade

Marination rules for veggies

Be careful when marinating pulpy vegetables like cucumber, zuchichini, squash, gourd etc. as it'll make them soggy. But in case of potatoes and pumkin, require a longer soaking in the marinade if you want them to soak in the flavour.

Green tea ice cream

Here's the recipe for a rich, creamy, and refreshing green tea ice cream. Note: You would need an ice cream-maker for this.

Food Recipes Ingredients for the ice cream 20g sugar 300g green tea syrup 700g milk 300g cream low fat 10 egg yolks

Green tea syrup 1/2 cup granulated white sugar 1/2 cup water 2 tsp green tea

How to make Green tea ice cream

-Preparation for the green tea syrup In a small saucepan add the sugar and the water and let them to boil Add the green tea and stir the mixture well to dissolve any remaining sugar grains Let it cool Strain the syrup to remove the tea The syrup is ready!

-Ice cream preparation First mix the sugar with the yolks and put them in a pan Then you must add the (cream low fat) ,the milk and the green tea syrup Let the mixture cool and put it into the ice cream maker Your green tea ice cream is ready!

Slow-cooked pork soup with noodles

With the winter just slipping away, make the most of it with a warm, hearty and wholesome bowl of Asian-style soup, loaded with rice noodles, bok choy, and tender Food Recipes pork.

Ingredients

3 cups low-sodium chicken broth

1/4 cup soy sauce

1/4 cup Chinese rice wine or dry sherry

3 tablespoons packed light brown sugar

4 cloves garlic, smashed

1 2 -inch piece ginger, peeled and sliced

2 pieces star anise

Kosher salt

3 pounds boneless pork shoulder

1 head bok choy, roughly chopped

3 1/2 ounces dried rice vermicelli

Directions

-Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

-Add the bok choy to the slow cooker; cover and cook about 20 more minutes.

-Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

-Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.

Cook broccoli the right way

Though broccoli has been bumbling with a not so good reputation still there are people out there who love eating broccoli. Just follow few simple steps and you can make this green a popular veggie of your diet. 

Food Recipes As a beginner you just need to remember two things while tackling broccoli. 

Undercooking is Wrong 

Do not undercook broccoli. The modern art of cooking might believe at al dente of food to the point of crunchy but do not do this to broccoli. A little softer the better it is. Broccoli has a marvelous texture because of its extravagant head of hair. While cooking beyond al dente, they soften and start to break up a little after which you are free to add any dressing. It sucks up the dressing giving it a juicy tang with sublime results. All you need to remember is to drain it well and allow it get plenty of steam so that it doesn't get soggy.

Don't Cut off the Stalks 

Peel the stalks and cut them into to boil them with the florets. In case you have not tried this before you will love the stalk's sweet meat. 

Here are a few things to do with broccoli. Have you any tips with broccoli? We'd love to hear them in the comments under this piece. 

1. Dress them with some fresh lemon juice, salt and olive oil. Make sure that it is cooked soft. 

2. You can serve it with pasta. Boil the broccoli in salt water till it gets soft. Drain and let them steam for a few minutes. Fry some garlic in olive oil and add pine nuts and broccoli. Squeeze some lime juice, season and serve with pasta with some parmesan sprinkled on it. 

3. In half a cup of water at room temperature, sprinkle 1 tbsp of gelatin and let soak for 1/2 an hour. Pour 1 1/2 cups of boiling water over and mix well to dissolve. Leave to cool. When cool and beginning to set, mix in the broccoli, walnuts, salt, pepper and corn. Transfer into the mould and leave to chill and set in the refrigerator. When ready to serve, pass a knife around to loosen edges, place an inverted plate over the mould and turn upside down. Your Broccoli and Walnut Mould Salad is ready. 

Three ways to spice up your salad

They are a burst of health and happiness on a plate - and the best part is that it's guilt-free food! 

Food Recipes Here are the ingredients you can add to your regular salad and make it interesting!

Go nutty Add that crunch and sweetness to your regular salad with a hearty handful of nuts. Get creative and combine the earthy crunch of almonds with the creaminess of the spinach. While apples and walnuts go hand-in-hand, try walnuts with cucumber too. Jalapenos teamed with raisins and cashews is a great combo too!

The seedy touch Who knew that bird food would end up being so delicious, not to mention healthy! With their natural oils, seeds have a unique taste. Try dry roasting some sunflower, pine and pumpkin seeds and add this mix to your regular lettuce or even fruit salad.

Dress well Make your own kitchen inspired dressing. Add things you like from the pantry and watch the magic happen in a bowl. Some cool yogurt with crushed mustard seeds and salt and chilli powder to dress crisp green veggies will do great. If you like Indian dressing, give your salad a desi tadka by heating up some olive oil, throw in a little cumin, whole red chillies and ajwain and drizzle on your veggies. So, go ahead and get creative with your salads.