Drink milk to quit smoking!
Milk not only does the body good it may also help you quit smoking, says a study.
Consuming milk makes the taste of cigarette bad and by making a few modifications to the diet one can make quitting bit easier, said the study published in April 2007 issue of the journal Nicotine and Tobacco Research.
The study is said to be the first to explore the taste-altering effects of food and beverages on cigarette palatability.
The study examined 209 smokers and asked them to name items that worsen or enhance the taste of cigarettes.
Nineteen percent of them reported that dairy products, such as milk or cheese, worsen the taste of cigarettes; 14 percent reported non-caffeinated beverages, such as water or juice; and 16 percent reported fruits and vegetables.
Forty-four percent of them reported that alcoholic beverages enhance the taste of cigarettes; 45 percent reported caffeinated beverages, such as tea, cola and coffee; and 11 percent reported meat.
Identifying which components of foods and beverages ruin the taste of cigarettes could lead to new treatments to deter smoking, said co-investigator Jed E. Rose of the Duke University Medical Center study.
The researchers are now looking at the possibility of using the chemical silver acetate, known to alter the taste of cigarettes, to help smokers quit.
The additive could be given in the form of a gum or a lozenge as part of smoking cessation treatment, according to a science portal, EurekAlert.
Friday, 23 November 2007
EFFECTS OF COLD WATER
EFFECTS OF COLD WATER
For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this "sludge" reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.
A serious note about heart attacks - You should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw line.
You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. 60% of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know the better chance we could survive.
A cardiologist says if everyone who reads this message sends it to 10 people, you can be sure that we'll save at least one life. Read this & Send the link to a friend. It could save a life. So, please be a true friend and send this article to all your friends you care about.
For those who like to drink cold water, this article is applicable to you. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this "sludge" reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.
A serious note about heart attacks - You should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw line.
You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. 60% of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know the better chance we could survive.
A cardiologist says if everyone who reads this message sends it to 10 people, you can be sure that we'll save at least one life. Read this & Send the link to a friend. It could save a life. So, please be a true friend and send this article to all your friends you care about.
Kitchen Porters!!
I have one reply without doing the CheffyBabble stuff...
I am a good chef because I was a freaking great dishwasher.. .
I did not become a chef or fall in love with who I am and what I do
because I was a shitty one...
When you rock and roll in point A...then you can rock and roll in
point B...Bottom freaking line...
I like to think that I am a passionate and creative Chef...I am a
good cook, a creative culinarian, a no-nonsense business man and a
freaking animal/ballistic mammal when it comes to food and my
business...
I didn't get here by being a shitty dishwasher.. .I can still work any
of them under the table...
This is who I am and passion is what I do...just a freaking magician
that dresses funny....
ChungaChungaBam! !!!!!!!!! !!!!!!!!! !!!!!!!!!
The CheffyBoy has spoken...
I am a good chef because I was a freaking great dishwasher.. .
I did not become a chef or fall in love with who I am and what I do
because I was a shitty one...
When you rock and roll in point A...then you can rock and roll in
point B...Bottom freaking line...
I like to think that I am a passionate and creative Chef...I am a
good cook, a creative culinarian, a no-nonsense business man and a
freaking animal/ballistic mammal when it comes to food and my
business...
I didn't get here by being a shitty dishwasher.. .I can still work any
of them under the table...
This is who I am and passion is what I do...just a freaking magician
that dresses funny....
ChungaChungaBam! !!!!!!!!! !!!!!!!!! !!!!!!!!!
The CheffyBoy has spoken...
Beware of sugar as it can affect sex steroids!
Beware of sugar as it can affect sex steroids!
Think twice before you add another spoon of sugar to your morning tea cup or gulp down a bottle of sweetened beverage as excess sugar can turn off the gene that regulates sex steroids, a research shows.
According to the research, eating too much fructose and glucose can turn off the gene SHBG (sex hormone binding globulin) that regulates the levels of active testosterone and estrogen in the body, the Science Daily reported.
''We discovered that low levels of SHBG in a persons blood means the livers metabolic state is out of order, because of inappropriate diet or something thats inherently wrong with the liver, long before there are any disease symptoms,'' says Dr Geoffrey Hammond, the studys principal investigator from the University of British Columbia, Canada.
Table sugar is made of glucose and fructose, while fructose is also commonly used in sweetened beverages, syrups, and low fat food products. Glucose and fructose are metabolised in the liver. When theres too much sugar in the diet, the liver converts it to lipid. Using a mouse model and humanliver cell cultures, the scientists discovered that the increased production of lipid shut down a gene called SHBG, reducing the amount of SHBG protein in the blood.
SHBG protein plays a key role in controlling the amount of testosterone and estrogen thats available throughout the body. If theres less SHBG protein, then more testosterone and estrogen will be released throughout the body, which is associated with an increased risk of acne, infertility, polycystic ovaries, and uterine cancer in overweight women. Abnormal amounts of SHBG also disturb the delicate balance between estrogen and testosterone, which is associated with the development of cardiovascular disease, especially in women. ''With this new understanding, we can now use SHBG as a biomarker for monitoring liver function well before symptoms arise,'' Dr Hammond added.
The discovery dispels the earlier assumption that too much insulin reduces SHBG, a view which arose from the observation that overweight, pre-diabetic individuals have high levels of insulin and low levels of SHBG. This new study proves that insulin is not to blame and that its actually the livers metabolism of sugar that counts.
Thursday, 8 November 2007
A SHORT HISTORY OF THE FORK
A SHORT HISTORY OF THE FORK
The Art of the Table
THE FORK
"It is coarse and ungraceful to throw food into the mouth as you would toss hay into a barn with a pitchfork." Anonymous
The word fork comes from the Latin 'furca' for "pitch fork." The two-prong twig was perhaps the first fork. In Egyptian antiquity, large forks made of bronze were used at religious ceremonies to lift sacrificial offerings. One of the earliest dinner forks is attributed to Constantinople in 400 A.D.; it can be seen in the Dumbarton Oaks collection in Washington, D.C. By the seventh century, small forks were used at Middle Eastern courts; one such fork, a small, gold, two-pronged tool, came to Italy in the eleventh century in the dowry of a Byzantine princess who married Domenico Selvo, a Venetian doge. After witnessing the princess use the fork, the church severely censured her, stating that the utensil was an affront to God's intentions for fingers. Thereafter the fork disappeared from the table for nearly 300 years.
In England the fork was slow to gain acceptance because it was considered a feminine utensil. The exception was the 'sucket' fork, a utensil used to eat food that might otherwise stain the fingers, such as "a silvir forke for grene gynger" noted in an inventory taken in 1523 of Lady Hungerfords effects. The sucket fork was wrought with two prongs at one end of the stem and a bowl at the other. The fork end was used to spear food preserved in thick, sticky syrup, such as plums and grapes, and the spoon end to convey the syrup to the mouth.
When Catherine de Medici married Henry I in 1533, her dowry included several dozen dinner forks wrought by Benvenuto Cellini, the great Italian silversmith. The fork began to gain acceptance in Italy by the late sixteenth century, a period when upper-class Italians expressed renewed interest in cleanliness. However, the French court considered the fork an awkward, even dangerous, utensil, and the nobility did not accept it until the seventeenth century when protocol deemed it uncivilized to eat meat with both hands. The way to use the fork remained a mystery, and many sophisticates, notably King Louis XIV, continued to eat with fingers or a knife.
In 1608, Thomas Coryate, son of the Rector of Odcombe, took the "grand tour" of Europe, and on his return published a narrative that included the Italian custom of eating with a fork. Thereafter, Coryate's friends jokingly called the young traveler Furciferus, "Pitchfork."
"I observed a custome in all those Italian Cities and Townes through which I passed that is not used in any other country that I saw in my travels, neither doe I think that any other nation of Christendome doth use it, but only Italy. The Italian, and also most strangers that are cormorant in Italy, does alwaies at their meales, use a little fork when they cut the meate . . . their forkes being for the most part made of iron or steel, and some of silver, but these are used only by gentlemen. The reason of this their curiosity is because the Italian cannot endure by any means to have his dish touched by fingers, seeing that all men's fingers are not alike cleane. Hereupon I myself thought to imitate the Italian fashion by this forke cutting of meate, not only while I was in Italy, but also in Germany, and often-times in England since I came home."
Thomas Coryate, Coryat's Crudities (1611)
The modern table setting is attributed to Charles I of England who in 1633 declared, "It is decent to use a fork," a statement that heralded the beginning of civilized table manners. But it wasn't until almost a century later that the fork gained acceptance among the lower class. In England, the acceptance of the fork encouraged preparation of continental recipes, such as 'olios' from Spain, a dish made with stewed meat taken with a fork as opposed to mashed food eaten from the blade of a knife. Because the average family owned a limited number of forks, historians suggest that the service of sherbet midway through a meal gave the servants time to wash the forks used earlier on.
The first dinner forks were made with two flat prongs. The earliest two-prong fork to bear an English hallmark and engraved with a coat of arms dates to 1632 and is attributed to the Earl of Rutland. It can be seen today in the Victoria and Albert Museum, London. In the seventeenth century, fork tines were made of case-hardened steel and were fast to wear down. To promote utensils with longevity, early fork tines were extra long in length and made with sharp pointed tips.
But when it came to spearing certain foods, such as peas and grains, the widely spaced two-prong fork was impractical, and between the seventeenth and eighteenth centuries the tines increased in number from two to three and then to four. Moreover, from the late seventeenth century to the mid-eighteenth century, the profile of the fork changed from flat to slightly curved, a shape that accommodated a scoop of soft food, such as peas. But three- and four-prong forks were slow to reach North America, where people continued to eat from a knife blade food that was difficult to spear with a two-prong fork, such as mashed potatoes and gravy.
The way to use the dinner fork remained a mystery well into the eighteenth century. Joseph Brasbridge, a retail silversmith in Fleet Street, wrote of his confusion in a customer's home, "where the cloth was laid with a profusion of plate.... I know how to sell these articles, but not how to use them."
The New York Ladies' Indispensable Assistant, published in 1852, gave general advice on eating with a fork, knife, and spoon:
"If silver or wide pronged forks are used, (for fish), eat with the fish fork in the right hand—the knife is unnecessary. . . . If possible, the knife should never be put into the mouth at all, let the ledge be turned down. . . . The teeth should be picked as little as possible, and never with fork or fingers. . . . Eat peas with a dessert spoon; and curry also."
In the nineteenth century, mass production and the invention of the electroplating process made silver forks affordable to a rising middle class who wished to emulate the nobility and eat with forks made for specific foods, such as berries, birds, cake, cold meat, cucumbers, fish, ice cream, lettuce, lobster, oysters, pickles, salad, sardines, shellfish, strawberrys, souffle, terrapin, tomatoes, and to pass sliced bread at the tea table. Although fork handles were normally made of silver or silver plate, in the nineteenth century organic materials were also used, such as bone, mother-of-pearl, and ivory (the latter often tinted green). Fork tines were shortened and closer together, and remain so today. No longer did fingers touch food, except to pick up small fruit, such as grapes. Nor did servants wash forks during a meal for use with another course.
Today, depending on need, a set of flatware may contain five forks: dinner fork, fish fork, luncheon fork, salad or dessert fork, and seafood fork. But the collector may amass specialized forks—for eating lobster, fruit, dessert, ice cream, pastry, strawberries, snails, and oysters—from antique shops and specialty stores.
The shapes of the fork tines accommodate particular foods. Forks wrought with long tapered tines, such as a dinner fork, are made to spear thick morsels of food, such as steak. Forks with a wide left tine and an optional notch, such as a salad fork, fish fork, dessert fork, and pastry fork, provide extra leverage when cutting food that normally does not require a knife. Forks with curved tines, such as the oyster fork, are made to follow the shape of the shell.
The Art of the Table
THE FORK
"It is coarse and ungraceful to throw food into the mouth as you would toss hay into a barn with a pitchfork." Anonymous
The word fork comes from the Latin 'furca' for "pitch fork." The two-prong twig was perhaps the first fork. In Egyptian antiquity, large forks made of bronze were used at religious ceremonies to lift sacrificial offerings. One of the earliest dinner forks is attributed to Constantinople in 400 A.D.; it can be seen in the Dumbarton Oaks collection in Washington, D.C. By the seventh century, small forks were used at Middle Eastern courts; one such fork, a small, gold, two-pronged tool, came to Italy in the eleventh century in the dowry of a Byzantine princess who married Domenico Selvo, a Venetian doge. After witnessing the princess use the fork, the church severely censured her, stating that the utensil was an affront to God's intentions for fingers. Thereafter the fork disappeared from the table for nearly 300 years.
In England the fork was slow to gain acceptance because it was considered a feminine utensil. The exception was the 'sucket' fork, a utensil used to eat food that might otherwise stain the fingers, such as "a silvir forke for grene gynger" noted in an inventory taken in 1523 of Lady Hungerfords effects. The sucket fork was wrought with two prongs at one end of the stem and a bowl at the other. The fork end was used to spear food preserved in thick, sticky syrup, such as plums and grapes, and the spoon end to convey the syrup to the mouth.
When Catherine de Medici married Henry I in 1533, her dowry included several dozen dinner forks wrought by Benvenuto Cellini, the great Italian silversmith. The fork began to gain acceptance in Italy by the late sixteenth century, a period when upper-class Italians expressed renewed interest in cleanliness. However, the French court considered the fork an awkward, even dangerous, utensil, and the nobility did not accept it until the seventeenth century when protocol deemed it uncivilized to eat meat with both hands. The way to use the fork remained a mystery, and many sophisticates, notably King Louis XIV, continued to eat with fingers or a knife.
In 1608, Thomas Coryate, son of the Rector of Odcombe, took the "grand tour" of Europe, and on his return published a narrative that included the Italian custom of eating with a fork. Thereafter, Coryate's friends jokingly called the young traveler Furciferus, "Pitchfork."
"I observed a custome in all those Italian Cities and Townes through which I passed that is not used in any other country that I saw in my travels, neither doe I think that any other nation of Christendome doth use it, but only Italy. The Italian, and also most strangers that are cormorant in Italy, does alwaies at their meales, use a little fork when they cut the meate . . . their forkes being for the most part made of iron or steel, and some of silver, but these are used only by gentlemen. The reason of this their curiosity is because the Italian cannot endure by any means to have his dish touched by fingers, seeing that all men's fingers are not alike cleane. Hereupon I myself thought to imitate the Italian fashion by this forke cutting of meate, not only while I was in Italy, but also in Germany, and often-times in England since I came home."
Thomas Coryate, Coryat's Crudities (1611)
The modern table setting is attributed to Charles I of England who in 1633 declared, "It is decent to use a fork," a statement that heralded the beginning of civilized table manners. But it wasn't until almost a century later that the fork gained acceptance among the lower class. In England, the acceptance of the fork encouraged preparation of continental recipes, such as 'olios' from Spain, a dish made with stewed meat taken with a fork as opposed to mashed food eaten from the blade of a knife. Because the average family owned a limited number of forks, historians suggest that the service of sherbet midway through a meal gave the servants time to wash the forks used earlier on.
The first dinner forks were made with two flat prongs. The earliest two-prong fork to bear an English hallmark and engraved with a coat of arms dates to 1632 and is attributed to the Earl of Rutland. It can be seen today in the Victoria and Albert Museum, London. In the seventeenth century, fork tines were made of case-hardened steel and were fast to wear down. To promote utensils with longevity, early fork tines were extra long in length and made with sharp pointed tips.
But when it came to spearing certain foods, such as peas and grains, the widely spaced two-prong fork was impractical, and between the seventeenth and eighteenth centuries the tines increased in number from two to three and then to four. Moreover, from the late seventeenth century to the mid-eighteenth century, the profile of the fork changed from flat to slightly curved, a shape that accommodated a scoop of soft food, such as peas. But three- and four-prong forks were slow to reach North America, where people continued to eat from a knife blade food that was difficult to spear with a two-prong fork, such as mashed potatoes and gravy.
The way to use the dinner fork remained a mystery well into the eighteenth century. Joseph Brasbridge, a retail silversmith in Fleet Street, wrote of his confusion in a customer's home, "where the cloth was laid with a profusion of plate.... I know how to sell these articles, but not how to use them."
The New York Ladies' Indispensable Assistant, published in 1852, gave general advice on eating with a fork, knife, and spoon:
"If silver or wide pronged forks are used, (for fish), eat with the fish fork in the right hand—the knife is unnecessary. . . . If possible, the knife should never be put into the mouth at all, let the ledge be turned down. . . . The teeth should be picked as little as possible, and never with fork or fingers. . . . Eat peas with a dessert spoon; and curry also."
In the nineteenth century, mass production and the invention of the electroplating process made silver forks affordable to a rising middle class who wished to emulate the nobility and eat with forks made for specific foods, such as berries, birds, cake, cold meat, cucumbers, fish, ice cream, lettuce, lobster, oysters, pickles, salad, sardines, shellfish, strawberrys, souffle, terrapin, tomatoes, and to pass sliced bread at the tea table. Although fork handles were normally made of silver or silver plate, in the nineteenth century organic materials were also used, such as bone, mother-of-pearl, and ivory (the latter often tinted green). Fork tines were shortened and closer together, and remain so today. No longer did fingers touch food, except to pick up small fruit, such as grapes. Nor did servants wash forks during a meal for use with another course.
Today, depending on need, a set of flatware may contain five forks: dinner fork, fish fork, luncheon fork, salad or dessert fork, and seafood fork. But the collector may amass specialized forks—for eating lobster, fruit, dessert, ice cream, pastry, strawberries, snails, and oysters—from antique shops and specialty stores.
The shapes of the fork tines accommodate particular foods. Forks wrought with long tapered tines, such as a dinner fork, are made to spear thick morsels of food, such as steak. Forks with a wide left tine and an optional notch, such as a salad fork, fish fork, dessert fork, and pastry fork, provide extra leverage when cutting food that normally does not require a knife. Forks with curved tines, such as the oyster fork, are made to follow the shape of the shell.
Wednesday, 7 November 2007
Cooking Guide
Hygiene Check List:
Basic Kitchen Protocol Follow safe approaches for dressing to cook, handling knives, preventing burns, and using electrical appliances. Proper Food Handling Wash hands and toss expired food, yes. Also know how to taste correctly, prevent contamination, and freeze, refrigerate and thaw your meals. Oven Temperatures and Conversions Translate Celsius to Fahrenheit. Plus, test when meat and fish have reached their safe-to-eat stage. Cooking Weights and Measures Understand how to measure dry v. fluid ingredients, including less specific quantities such as "pinch" and "heaping." Removing Stains Time-tested tricks to cleaning up tough spills, from gum to coffee. Grocery Lists to Cell Phones Customize and send ingredient lists from selected recipes to your cell phone. Seafood Guide Choose fin fish and shellfish based on freshness and seasonality. Seasonal Produce Guide See which fruits and vegetables are farm-fresh in fall, spring and summer. Herb and Spice Guide Learn how to add the most popular fresh and dried flavorings to dishes. Washing Produce Also, how to dry fresh vegetables and fruits and when NOT to wash. Top 10 Pantry Items Our Food Network Kitchens.
Basic Kitchen Protocol Follow safe approaches for dressing to cook, handling knives, preventing burns, and using electrical appliances. Proper Food Handling Wash hands and toss expired food, yes. Also know how to taste correctly, prevent contamination, and freeze, refrigerate and thaw your meals. Oven Temperatures and Conversions Translate Celsius to Fahrenheit. Plus, test when meat and fish have reached their safe-to-eat stage. Cooking Weights and Measures Understand how to measure dry v. fluid ingredients, including less specific quantities such as "pinch" and "heaping." Removing Stains Time-tested tricks to cleaning up tough spills, from gum to coffee. Grocery Lists to Cell Phones Customize and send ingredient lists from selected recipes to your cell phone. Seafood Guide Choose fin fish and shellfish based on freshness and seasonality. Seasonal Produce Guide See which fruits and vegetables are farm-fresh in fall, spring and summer. Herb and Spice Guide Learn how to add the most popular fresh and dried flavorings to dishes. Washing Produce Also, how to dry fresh vegetables and fruits and when NOT to wash. Top 10 Pantry Items Our Food Network Kitchens.
Low-Carbs recipes
Carbohydrates turn into glucose as they enter the bloodstream. So if you consume excess amounts of carbohydrates, your blood sugarlevels increase and in turn your pancreas release insulin.Excess carbohydrates are stored as body fat. By limiting the amount of carbohydrates you consume your body is forced to use it's stored fat as fuel. Since this is a simple process and easy to follow, most people are successful with this diet.The diet is not very hard to follow. If you can count to 20 you can handle a Low Carbohydrate diet. It's mostly just a matter of reading nutritional labels and keeping track of the amount of carbohydrates that you have allowed yourself on the diet.The beauty of this diet is that you decide when and how often you eat. You should try to have at least 3 healthy meals a day, but with today's schedules that is not always practical. Many find good results with eating small low carbohydrate meals throughout the day and staying away from large meals in the later evening.In a low carb diet the only thing that is forbidden are products containing white flour or sugar. Lack of carbohydrates can lead to decreased energy and weakness, so one has to ensure that while you are are on a low carb diet, you boy is still receiving all the nutrients.
Salad Bowl Ingredients: 200 gm sliced lotus stem 1 tbsp corn flour oil for deep frying 3 tbsp grated raw mango 2 tbsp grated carrot 1 tbsp raisins 3 shredded pineapple slices 2 tbsp chopped mint 2 chopped green chillies Dressing 2 tbsp oil 1 tbsp lemon juice
Grilled cottage cheese with Orange Marinade
Ingredients: 1/2 kg cubed cottage cheese Marinade1 orange grated rind and juice 3 tbsp olive/salad oil 2 tbsp white wine/extra orange juice 2 tbsp vinegar 1 tbsp snipped spring onion tops 1 tbsp chopped basilor parsley Method: For the marinade, combine all ingredients and pour over the cottage cheese. Set aside for half an hour.
Chicken Salad
Ingredients: 1 kg chicken-boneless, cooked and diced1/4 cup mayonnaise sauce2 tbsp cream1/4 cup cabbage-chopped2 tbsp tomato ketchup1 tsp chilli sauce lettuce leaves spring onions-for garnish Method: When the chicken is cold, mix together with the rest of the ingredients, except the lettuce. Arrange the lettuce on a serving dish, and arrange the chicken on top, garnishing with the spring onions. Chill and serve.
Palak Paneer
Ingredients: 1 1/2 cups pureed spinach 500 gm paneer-cubed and lightly fried 1/4 cup oil1 tsp cumin seeds1 bay leaf1 tsp finely chopped ginger1 tsp finely chopped garlic1/2 cup onions-grated1 cup tomatoes-chopped fine2 tsp salt1/4 tsp garam masala1/2 tsp powdered red pepper1 tsp powdered coriander seeds Method: Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and saute for 2-3 minutes and add paneer. Turn around a few times and serve hot.
Chicken Drumsticks
Ingredients: 1 kg Chicken broiler-skinned and cut into 8-10 pieces1 tsp ginger paste 1 tsp garlic paste 1 tbsp salt1 cup yogurt-placed in a colander to drain out excess water2 cloves1/2 tsp cinnamon-broken1/2 tsp black cumin-roasted and powdereda large pinch of saffron2 tbsp sour lime juice 1/4 cup refined flour1 egg slightly beaten1 large onion sliced into rings1 tbsp chopped mint for garnish1 lemon cut into wedges Method: Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. Of course if you can cook it in a clay oven, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, mint and lemon wedges.
Grilled Chicken
Ingredients: 220 gm chicken breast with skin 2gm crushed black pepper 4gm salt 15gm grated onion 3gm mustard paste 30ml olive oil 7pieces black olive, stoned and choppedSauce20 gm butter30 gm shallot gratedsalt and black pepper to season60 ml red wineMethod: In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.Pour over chicken and allow it to stand for 1-2 hours. Grill.For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.Add red wine and cook over slow heat until the wine is reduced to half.Season with salt and pepper.
Salad Bowl Ingredients: 200 gm sliced lotus stem 1 tbsp corn flour oil for deep frying 3 tbsp grated raw mango 2 tbsp grated carrot 1 tbsp raisins 3 shredded pineapple slices 2 tbsp chopped mint 2 chopped green chillies Dressing 2 tbsp oil 1 tbsp lemon juice
Grilled cottage cheese with Orange Marinade
Ingredients: 1/2 kg cubed cottage cheese Marinade1 orange grated rind and juice 3 tbsp olive/salad oil 2 tbsp white wine/extra orange juice 2 tbsp vinegar 1 tbsp snipped spring onion tops 1 tbsp chopped basilor parsley Method: For the marinade, combine all ingredients and pour over the cottage cheese. Set aside for half an hour.
Chicken Salad
Ingredients: 1 kg chicken-boneless, cooked and diced1/4 cup mayonnaise sauce2 tbsp cream1/4 cup cabbage-chopped2 tbsp tomato ketchup1 tsp chilli sauce lettuce leaves spring onions-for garnish Method: When the chicken is cold, mix together with the rest of the ingredients, except the lettuce. Arrange the lettuce on a serving dish, and arrange the chicken on top, garnishing with the spring onions. Chill and serve.
Palak Paneer
Ingredients: 1 1/2 cups pureed spinach 500 gm paneer-cubed and lightly fried 1/4 cup oil1 tsp cumin seeds1 bay leaf1 tsp finely chopped ginger1 tsp finely chopped garlic1/2 cup onions-grated1 cup tomatoes-chopped fine2 tsp salt1/4 tsp garam masala1/2 tsp powdered red pepper1 tsp powdered coriander seeds Method: Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and saute for 2-3 minutes and add paneer. Turn around a few times and serve hot.
Chicken Drumsticks
Ingredients: 1 kg Chicken broiler-skinned and cut into 8-10 pieces1 tsp ginger paste 1 tsp garlic paste 1 tbsp salt1 cup yogurt-placed in a colander to drain out excess water2 cloves1/2 tsp cinnamon-broken1/2 tsp black cumin-roasted and powdereda large pinch of saffron2 tbsp sour lime juice 1/4 cup refined flour1 egg slightly beaten1 large onion sliced into rings1 tbsp chopped mint for garnish1 lemon cut into wedges Method: Wash the chicken, wipe dry, prick in 2-3 places and mix all the ingredients, except those for garnishing, and let marinate for 2-3 hours.Just before serving, place on a drip tray and grill till light brown, or bake in a hot oven for 15-20 minutes. Of course if you can cook it in a clay oven, it is even better. A drip-tray is essential, because the drippings should have a means of escape, other wise the chicken will be soggy.Serve, garnished with onion rings, mint and lemon wedges.
Grilled Chicken
Ingredients: 220 gm chicken breast with skin 2gm crushed black pepper 4gm salt 15gm grated onion 3gm mustard paste 30ml olive oil 7pieces black olive, stoned and choppedSauce20 gm butter30 gm shallot gratedsalt and black pepper to season60 ml red wineMethod: In a bowl, mix olive, grated onion, ginger, pepper and salt. Whip into a thick mixture.Pour over chicken and allow it to stand for 1-2 hours. Grill.For the sauce, heat the butter in a pan, add shallots and stir-fry for 1-2 minutes.Add red wine and cook over slow heat until the wine is reduced to half.Season with salt and pepper.
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