Roasted Cauliflower Popcorn Recipe

Ingredients
   
Cauliflower florets                                    1 Pound, trimmed to bite-size pieces (about 5 cups, or 2 pkgs (12 oz each) Food You Feel Good About Cleaned, Cut Cauliflower Florets)
Basting oil                                                 2 Tablespoon (Wegmans)
Salt                                                            To Taste
Cracked black pepper                               To Taste
Parmesan cheese/Cheddar cheese             4 Teaspoon, grated (Italian Classics)


Directions

GETTING READY
1. Preheat oven to 450 degrees F.

MAKING
2. Toss cauliflower in large bowl with basting oil; season to taste with salt and pepper.
3. Arrange in single layer on baking sheet.
4. Roast on center rack of oven about 15 min. Carefully turn cauliflower halfway through baking.
5. Remove from oven; sprinkle with cheese.

SERVING
6. Turn into a bowl and serve as a side or as a healthy veggie snack.

Read more at http://www.ifood.tv/recipe/wegmans-roasted-cauliflower-popcorn#BeCjwCkve6mFiDeT.99

  

Weight Loss Diet

Want to get rid of bloated belly? If yes, cut down calories from your meals to begin with your weight-loss plan. Besides, bringing the caloric value of your dish down makes it healthier as well. Here are 7 low-calorie cooking tips that will help you reduce calories in your plate.

1. Know the Right Cooking Method— Instead of deep frying your dish, you may choose cooking methods that require usage of little oil, preventing any addition of extra calories in your dish. Choose from baking, broiling, grilling, sautéing, poaching or steaming. Broiling and grilling are best cooking options to prepare fish, meat and poultry as these techniques let the fat from meat drain away while it is still cooking. Sautéing lets the dish cook in small amount of heated oil, however, ensure in advance that the oil is hot or you may end up preparing a soggy dish.
2. Replace Refined Flour— One of the most important ingredients in Indian kitchens is whole wheat, which is also the best replacement for refined flour (maida). You may replace the items made of refined flour (maida) with whole wheat flour to make a dish lower in calories and higher in nutritional value.
3. Choose the Healthiest Cooking Oil— Get rid of all types of vegetable oils and stack your kitchen with olive oil, the healthiest type of cooking oil.  Along with being low in calories, olive oil is heart-healthy, thus wins hands down over other vegetable oils.

For more details :- http://www.onlymyhealth.com/low-calorie-cooking-tips-1346107147

Spanish Rice Recipe

 

 

 

 

Ingredients

	Rice	200 Gram
	Onion	1 , finely chopped
	Garlic	2 Clove (5gm), finely chopped
	Choriza sausage	100 Gram, cut into chunks
	Chicken bouillon cubes/Veg stock cube	1
	Turmeric	1 Teaspoon
	Cumin powder	1 Teaspoon
	Oregano	1 Teaspoon
	Olive oil	1 Tablespoon
	Chicken breast	250 Gram, grilled (Optional)
	Boiling water	1 Cup (16 Tbs)

Directions

MAKING
1.In a sauce pan on medium heat, pour the olive oil and put the onions and garlic to stir for 5 minutes.
2.Add oregano, turmeric and garlic and mix well.
3.Crumble the chicken stock cube and put the rice into the sauce pan.
4.Pour in boiling water into the sauce pan and give the contents a stir. Let the pan simmer for 10 minutes.
5.Add peas and chorizo into the saucepan and let it simmer for 5 minutes.

SERVING
6.Once the water has evaporated and the rice is cooked, serve with grilled chicken breast.

 

Read more at http://www.ifood.tv/recipe/spanish-rice-recipe-easy-way-to-jazz-up-rice-recipes-from-fitbritscom#4Gbkd1lCBiGAwgr6.99

Recipes for Breakfast

My always-curious six-year-old daughter and I were talking about good eating yesterday. She asked, “If I wanted to live for a long, long time, what would be the best food to eat?”

I told her that she could eat nothing but fish and vegetables and still live a long and healthy life.






“But mom, what would I eat for breakfast?”

Vegetables, of course. “Oh no, Mom, I’m not ready for that every morning.”

Unlike my little pancake lover, I do eat vegetables for breakfast almost every morning during the summer. When I wake up and the sun is already hot, I love the mild crunch and silky textures of a breakfast salad. But, I wondered, am I the only one, or are there others out there who enjoy a veggie breakfast?

A quick Google of “vegetables for breakfast” revealed two distinct camps.

For more details :- http://www.culinate.com/mix/dinner_guest/the_breakfast_salad

Ground Lamb

Seekh Kabab Recipe

 

Ingredients:

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:

• Wash the keema and put in a strainer and gently press to squeezeout all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

For more information :- http://www.indianfoodforever.com/mughlai/seekh-kabab.html

Masala Chai

 






Ingredients
Water                   8 Cup (16 Tbs)
Black tea              2 Tablespoon (your choice of flavors)
Coconut milk       2 Cup (16 Tbs)
Sweetener            1 Tablespoon (honey, coconut syrup, Stevia, coconut crystals)
Fresh ginger         2 Teaspoon
Cardamom           1 Teaspoon
Cloves                  1 Teaspoon
Lavender sprigs    1

Directions
GETTING READY
1. In a glass pitcher fill water.
2. In a ball put tea, ginger, cardamom and cloves.
3. Set in a sunny window for 12 hours.

MAKING
4. Remove the ball from the pitcher. Add in the sweetener, mix well.

SERVING
5. Pour in warm coconut milk in a cup followed by black tea garnish with lavender sprig and serve.
Read more at http://www.ifood.tv/recipe/masala-chai-0#2O3QssR8r172TKPF.99

How to Make Idli at Home

Ingredients

Urad dal - 1 cup

Rice - 2 cups

(Ratio 1:2)

Cooked rice - 1/2 cup

Fenugreek seeds - 1 tablespoon
Directions
GETTING READY
1. Start by rinsing the dal and rice separately in cold water .
2. Add the fenugreek seeds to urad dal.
3. Soak both the dal and rice for a minimum of 4 hrs, preferably overnight.

MAKING
4. First blend the soaked urad dal into a thick paste adding very little water. Remove to a large vessel.
5. Next add the soaked rice to the blender along with the cooked rice.
6. Make a thick paste of this too.
7. Add the rice paste to the dal paste and add desired amount of salt
8. Mix with clean hands until everything is well blended.
9. Keep the batter in a warm place and let stand overnight to allow fermentation.
10. Once fermented, the batter will be thick and frothy and significantly doubled in volume. If this fails to happen then the temperature is too low, leave the batter in this case in a much warmer place until properly fermented.

FINALIZING
11. Once the batter is ready, spoon it into greased idli molds and steam cook for 12-15 minutes.

SERVING
12. Serve steaming hot idlis with your favorite condiment like chutney or sambar.
Read more at http://www.ifood.tv/recipe/homemade-soft-and-spongy-idli#t8eQb4mqhCtlClhp.99