रविवार, 17 नवंबर 2013

Massaging helps a kid grow faster

A kids overall development requires healthy eating and proper caring.We all are very familiar with the nutritional requirement of a child.But caring as we do traditionally in India,like massaging is very important for the mental and physical well being of a kid.
Massaging with time-tested oil such as dabur lal tail has  been found to help immensely in weight gain and increasing height of a kid.Traditional ayurvedic  knowledge shows us the importance of massaging with oil.It is said that massaging with oil will have a lifelong effect on the body .In todays polluted environment,with skin infections and allergies, oil massage, during early life is the only long term solution.
Researches have shown that clinically proven  massage oil like dabur lal tail helps kids grow 2 times faster.This oil consists of sesame oil,ratanjyot,shankha pushpi,camphor and urad.These all have beneficial properties.Sesame oil helps in growth,ratanjyoti against skin infection,others help in blood circulation,nourishing of muscles and bones.

The chances of heart attack and other lifestyle diseases are decreased with the human touch given in the early stages of a persons life.When a child is well massaged and cared,he will surely grow up to be a healthy and positive human being.Traditional knowledge if used with scientific standards can help in improving the quality of life of our youngones.

मंगलवार, 3 सितंबर 2013

How to make Chicken Biryani

Chicken Biryani in easy steps :
Ingredients :
Chicken                    1 Kg
Rice                          1 Kg
Oil                            250 Grams
Onion                       250 Grams (Chopped)
Ginger Garlic Paste   3 Teaspoon
Corriander Powder   3 Teaspoon
Red Chilli Powder     2 Teaspoon
Green Chillies            4-5 (Slit Longitudinally)
Green Cardmom        8 - Grind seprately to powder
Mace                         4  Flowers - Grind seprately to powder
Salt                            to taste
Kevra Essence           2-3 Drops
Red Colour                1/4 Teaspoon
Bay Leaves                2-3 Leaves

Method :
1 Fry onion in oil in a heavy bottom vessel.
2 Add chicken and 1 teaspoon salt.Fry for 5-6 minutes in medium flame.
3.Now add ginger garlic paste ,red chilli powder,corriander powder,half mace
and green cardmom powder.
4.Cook till meat is tender and oil begins to seprate from gravy (approximate
30-40 minutes on medium to low flame).
5.Cover with lid and simmer for 5 minutes.Turn off flame.
6.In a seprate big vessel,boil 6-7 glasses of water with salt (2 and 1/2 teaspoon),
1 black cardmom,4-5 black peppers,2-3 cloves,4-5 green chillies and 2-3 bay
7.Add washed rice to this water and cook.
8.Check the rice grain after 15-20 minutes.When almost cooked strain the water
9.From this big vessel take out half quantity of cooked rice seprately.
10.Lay the cooked chiken gravy over the rice in the vessel.
11.Put remaining cardmom & mace powder,kevra essence,and 2-4 slit green
12.On top of this put the half cooked rice left out earlier,as even layer
13. At the top sprinkle red colour evenly.
14.Cover the vessel and steam on very low flame for 5-8 minutes.
Chicken Biryani is ready to be served.

शुक्रवार, 23 अगस्त 2013

Non Veg restaurents in California for Indians

It is not so difficult to find good Indian food in US,although they are pricey.In Los Angeles we went to Lal Mirch,owned by a bangladeshi.The food was awsome and we very much enjoyed eating at this place.

शुक्रवार, 2 अगस्त 2013

How to make Chilli Chicken ?

Green Chillies – 6-8 (slit longitudinally)
Spring Onion Tops – 1 cup
Ginger garlic Paste – 2 teaspoon
Pepper Powder – ½ teaspoon
Salt – to taste Chicken – 1 Kilogram ( 1 inch cubes)
Soya Sauce – 3 Tablespoon
Egg – 2
Corn Flour – 4 Tablespoon
Capsicum & Onion – 2 each ( cut into 1 inch square pieces)
Oil – 4 Tablespoon
Chicken Stock – 2 cups
(1) Take ½ quantity soya sauce, ½ corn flour,salt to taste & eggs in a bowl,Marinate chicken for 1 hour.
(2) Heat oil in a pan & deep fry chicken cubes on medium flame until tender and golden brown in colour.
(3) Remove and set aside,In the same oil add onion & capsicum slices,ginger garlic paste, green chillies and saute for 3 -4 minutes.
(4) Add a dash of black pepper & salt to taste.
(5) Add chicken stock to this,boil & add remaining ½ soya sauce.
(6) Add fried chicken pieces & cook for 5 minutes.
(7) Add left over ½ corn flour to little water & then add to curry to thicken it.( slowly & stirring constantly to avoid lump formation)cook for 2-3 minutes.
(8) Top up with chopped green spring onion toppings & serve hot.

सोमवार, 29 जुलाई 2013

5 Most popular chicken dishes from North India

Chicken is very popular in north India.Here is a list of 5 most popular chicken dishes from this region.
1.Chicken Curry

2. Butter Chicken
3. Chicken Fry

4. Chicken Tikka

5. Chicken Roll

What is your say ?
Which is your favourite Chicken Dish ?

Diet Tips - Food for Brain

The world over and in US a majority of the population is deficient in omega-3 fatty acids, which are found in fish and flax seed oil and are important for the development and maintenance of brain function. It is better to get omega-3 fatty acids from foods such as fish rather than supplements. Fish high in DHA and EPA omega-3 fatty acids are anchovies,bluefish,herring,mackerel,salmon (wild has more omega-3s than farmed),sardines,sturgeon,lake trout,tuna.Eating these fish two to three times a week is recommended by many experts.
The following is a list of Good food sources of ALA -- which is converted into omega-3 fatty acids in the body :walnuts,flax and flaxseed oil,canola oil,olive oil,soybean oil. While foods containing omega-3 fatty acids have health benefits,but oils and nuts can be high in calories eating them in moderation is advised.Some study recently implicates Omega-3 supplements may cause prostrate cancer.

How to make Chicken Fry ?


Chicken – 1 Kilogram ( small pieces)
Curd – 250 Grams
Ginger Garlic Paste – 2 Teaspoon
Red Chilli Powder – 2 Teaspoon
Red Colour – ½ Teaspoon
Salt – to taste
Garam Masala Powder – 1 Teaspoon
Chaat Masala Powder – 1 Teaspoon
Oil – 1 ½ Cups

(1)Pierce the chicken pieces with knife.
(2)Combine all the ingredients in a mixing bowl.
(3)Mix with chicken and stir up & down 5-6 times so that the chicken is completely soaked in the marinate.
(4)Leave overnight in the refrigerator.
(5)Next day, heat oil in a pan.
(6)Deep fry chicken pieces.5-6 at a time.
(7)Serve hot with curd/mint chutney.

Curd Chutney

Curd – 1 cup
Mint leaves – 10-15
Green Chilli -2
Salt – to taste
Zeera (Cumin) – ½ Teaspoon
Coconut Powder – 2 Teaspoon
Churn in blender and serve

Mint Chutney

Mint Leaves – 1 bunch
Tomato – 1
Coriander/Cilantro leaves – ½ cup
Green Chillies – 2-3
Ginger Garlic Paste – 1 Teaspoon
Zeera – 1 Teaspoon
Salt – to taste
Churn in blender and serve

सोमवार, 22 जुलाई 2013

How to make Chicken Curry ?


Chicken -  1 Kilogram (washed)
Tomato puree – of 4 ripe tomatoes
Onion  – 1 chopped
Curd – 2 Tablespoon
Ginger Garlic Paste – 1 and  ½ Teaspoon.
Cooking Oil - 5 ml
Salt – to taste
Khada Garam Masala – Little
Turmeric Powder (Haldi) – to taste
Chilli Powder – to taste
Badi Elaichi – 3
Kali Mirch(Black Pepper) – 6
Bay Leaf – 3
Cinnamon Stick – 2


(1)In a vessel put 5 tablespoon cooking oil.
(2)Add 3 badi elaichi, 6 kali mirch(Black    Pepper,3bay leaf. 2 stick   cinnamon.
(3)Add chopped onion. Fry to light brown. Put 
    chicken and salt + 1 teaspoon turmeric powder.
(4)Fry on low flame for 5 minutes.
(5)Add tomato puree + curd + ginger garlic paste
(6)Now Fry with patience in a very low flame
 up to 25 minutes on slow flame.
(7)Stir occasionally.
(8)Cover  and  cook on low flame for 5 more
(9) Garnish with Cilantro( Hara
 Dhaniya. And serve hot              

रविवार, 21 जुलाई 2013

Chicken Qorma

Chicken – 1 Kilogram ( washed)
Onion – 3 -4 (Medium sized) finely sliced
Curd – 250 gram whipped
Garlic Paste – 1 Tablespoon
Ginger Paste – 1 Tablespoon
Oil – 1 ½ small cup
Red Chilli Powder – 2 Tablespoon
Turmeric Powder – 1 Tablespoon
Coriander Powder – 3 Tablespoon
Ghee (pure) – ½ Cup ( small)


(1)In a deep pan heat ghee.
(2)Add sliced onions and fry to golden brown colour on medium flame.
(3)Keep stirring side to side to prevent over browning.
(4)Remove and set aside.
(5)Take oil in a large cooking vessel, heat to medium.
(6)Add ginger and garlic paste and fry for a minute. Keep stirring.
(7)Mix in chicken, whipped curd, salt red chilli powder, turmeric powder.
(8)Cook in low –medium flame, tills chicken is tender and oil begins to separate from gravy.
(9)Now crush in fried onions under a rolling pin & add.
(10)Cook again for 5-8 minutes

Taste Tips

·       Do not use over brown or burnt onions.
·       Curd must not be sour.
·       If desirable add 2 drops kewra water in the end just before turning off flame.

गुरुवार, 18 जुलाई 2013

Kadhai Murgh (Chicken)

How to cook - Kadhai Murgh 

Chicken – 1 Kilogram (Small Pieces)
Tomatoes – 500 grams ( chopped)
Onion – 1 medium size ( chopped)
Ginger- Garlic paste – 2 teaspoon
Green Chillies – 6-8 ( Slit longitudinally)
Oil – 100 ml
Salt – to taste
Turmeric – ½ teaspoon
Red Chilli powder – 1 teaspoon
Corriander powder – 2 teaspoon
Garam masala powder – ½ teaspoon

(1)Take oil in a pan .fry onion till golden
(2)Add whole spices and chicken
(3)Fry for 5 minutes and add some salt
(4)Add all grounded (powdered) spices and ginger garlic paste and cook for upto 10 minutes.Add salt to taste.
(5)Now add chopped tomatoes and cook on low flame for 20-30 minutes,stirring frequently.
(6)Add slit green chilles and cook for another 10 minutes
(7)Cover the preparation with lid for 5 minutes and turn off flame.When chicken is tender and oil seprates from gravy
Now the Chicken Kadhai is ready to be served.
Sprinkle chopped coriander leaves before serving.

शुक्रवार, 12 जुलाई 2013

Best Non Veg in Jabalpur

My husband regularly visits Jabalpur for official work.His favourite for non veg food is Riyaz Hotel in badi omti.Few days back,I had the opportunity to visit the place.
Riyaz is a very old hotel,with not so proper arrangement for family sitting.But the food is awesome and reasonably priced.
Bhuna Gosht is ultimate.The quality of mutton and spices used here makes bhuna gosht delicious .The gravy or shorba is cooked slowly that it becomes thick and nicely coated to the meat.Bhuna gosht involves slow cooking for longer time to give richness and taste to the dish. You can eat it with roomali or tandori roti.
Mutton and chicken biryani are the other favourites at this hotel.This hotel is famous for mutton biryani.
Use of herbs ,spices and again the mutton quality makes biryani a must eat here.
Also you can have paya for breakfast.Paya is available till afternoon.Riyaz also makes good chicken kadi kebab and chicken fry.
For the lovers of non veg food, When in Jabalpur a visit to Riyaz hotel should not be avoided.

रविवार, 26 मई 2013

Jhatpat Chicken ( Cooks in a jiffy)


Chicken – 1 Kilogram
Curd( Sour) – 250 Grams
Red Colour – Pinch
Garam Masala Powder – ¾ Teaspoon
Black Pepper ( kali mirch) Powder – ¼ Teaspoon
Red Chilli Powder – 2 Teaspoon
Salt – to taste
Oil – 3 Tablespoon
Lemon Juice – of 1 medium size lemon
Ginger Garlic Paste – 2 Teaspoon (full)


(1)Combine all the ingredients in a bowl.
(2)Marinate Chicken for an hour.
(3)In a pressure cooker heat oil.
(4)In pressure cooker combine the marinate & mix well.
(5)Pressure cook for just 1 whistle.
(6)Open and cook to evaporate water.
(7)Stir frequently.
(8)Ready in 15 – 20 minutes.

रविवार, 19 मई 2013

How to make Chicken 65

Chicken 65

Chicken – ½ Kilogram (small pieces preferably boneless)
Salt – to taste
Red Chilli Powder – 1 Teaspoon
Egg – 1
Cornflour – 3 Teaspoon
Ginger Garlic Paste – 1 Teaspoon
Red Colour – Pinch
Black Pepper Powder – ½ Teaspoon
Garam Masala Powder – ¼ Teaspoon
Curry Leaves -8-10
Slit Green Chillies – 4-6
Oil – 3-4 Tablespoon
Garlic Cloves – 8 (finely sliced)
Tomato Sauce- 1 Tablespoon
Soya Sauce – ½ Tablespoon
Chilli Sauce – ½ Tablespoon
Lemon Juice – of 1 medium size lemon.

(1)Marinate chicken with salt,red chilli powder, egg, cornflour,ginger garlic paste,red colour,little garam masala,black pepper for 2-3 hours.
(2)Deep fry oil,few pieces at a time to maintain crispniness.
(3)Remove and keep aside.
(4)In some oil add curry leaves,green chillies,chopped garlic cloves and cook for 2 minutes.
(5)Now add chicken and mix in all the three sauces well.
(6) Serve hot.

Butter Chicken

Butter Chicken

Chicken -   1 and half kilograms
Onion    -   300 grams (sliced)
Tomatoes - 500 grams (puree)
Ginger Garlic Paste - 3 tablespoons
Whipped Curd  - 250 grams
Lemon Juice – 1 medium sized lemon
Cashewnut Paste – 50 grams
Butter – 100 grams
Oil – 100 grams
Red Chilli Powder – 1 and half teaspoon
Turmeric – 1 teaspoon
Corriander Powder – 3 teaspoon
Salt – to taste
Whole Black Pepper & Bay Leaves – 3-4 each

(1)Whip curd in a bowl.Add ½ ginger garlic paste,salt and blend well.Marinate chicken for 3 hours.
(2)In a deep pan,heat oil and add sliced onions.Fry till golden and remove,Set aside.
(3)In the same oil,add 3-4 whole black pepper and bay leaves,tomato puree and remaining half ginger garlic
(4)Add red chilli powder,turmeric and       Coriander and cook the gravy halfly (15 minutes) on medium flame.
(5)Add in the marinated chicken mix,cook well again for 15-20 minutes.
(6)When oil begins to separate from gravy add fried onion,cashewnut paste and butter.
(7)Top with lemon juice and coriander.

Butter Chicken is ready to serve
Serve hot.

रविवार, 3 मार्च 2013

How to make Daal Fry

Tuvar Dal - 200gms
Tomatoes - 4 (medium size and ripe)
Onion - 1
Ginger Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Corriander Powder - 1 and 1/2 tsp
Oil - 3 Tbsp
Cumin seeds - 1/2 tsp
Corriander leaves to Garnish
Salt to taste.

Boil the tuvar dal in a pressure cooker (upto 2-3 wistles) with some salt and a pinch of turmeric.
Keep aside.
Chop onion and tomatoes.
Heat oil in a pan/kadhai.
Add cumin seeds(zira)
When they begin to crakle, add chopped onion.
Fry till pinkish brown.
Add tomatoes, ginger garlic paste, some salt, turmeric , red chilli powder, corriander powder and Cover. Set the Flame to Medium.
Stir in between occassionaly till the tomatoes are tender and well cooked.

Now add to it the boiled dal and mix well.
Cook for a few more minutes and garnish with Corriander leaves before serving.

सोमवार, 25 फ़रवरी 2013

Chivda - Anytime Snack.

Fine Poha - 500gm.
Potato sticks - 100gm.
Chana Dal snack - 100gm.
Peanut - 100gm.
Green chilli - 2-3(Chopped)
Curry Leaves- 5-6
Oil - 2 Tablespoons
Salt - 1 tsp.
Sugar - 1 and 1/2 tsp
Turmeric powder - 1/2 tsp
Heat oil in a big open vessel.
Fry the peanuts upto a light brownish color.

Take them out and keep aside.
In the same oil add Curry leaves and green chillies.
When onion turns pinkish, add chivda to the vessel.

Now Cook on a very low flame for upto 10 minutes till the chivda flakes turn crisp.
(Stir in between frequently)
Add salt , sugar and turmeric.
Finally add Chana Dal and Potato sticks.

Mix well and the CHIVDA snack is ready.

1 bowl of this snack will provide 330 calorie (approx.)
Peanut is rich source of Protein.
Healthy Snack option to banish in-between Hunger pangs.


रविवार, 24 फ़रवरी 2013

Shahi Delight (piece)

Bread Slice - 4
Dalda (Vanaspati) - 1cup.
Handfull of nuts like Almond, Cashew, Pistachio -chopped and roasted in 1 tsp Ghee.
Sweet Condensed Milk - 1/2 cup.

Heat vanaspati ghee in a pan.
Fry the bread slices golden (NOT BROWN) from both sides.
Lay the fried bread slices on serving tray.
Spread sweet condensed milk all over the golden fried bread on the top side only.
Garnish with  Nuts.
Serve after meal as desert.

Its a Desert so indulge only Occassionaly!!
1 piece of Shahi Delight Bread will provide 270 calories (approx.)
Since Condensed Milk is used , you can benefit greatly from the Calcium content in it.

Running/cycling for 30 minutes will help you get rid of the additional calories consumed.


रविवार, 17 फ़रवरी 2013

Mutter Fry - Healthy Snack

Mutter (Peas) - 500 grams
Oil - 2 Teaspoon,
Cummin Seeds (Zira) - 1/4 Teaspoon,
Black Pepper powder - 1/4 Teaspoon and
Salt to taste

Heat oil in a pan, add cummin seeds, when they turn brown add the peas and salt.
Cover and simmer for 5 to 10 minutes.
Stirring 2 or 3 times in between.
When the peas are tender turn off flame and add black pepper powder.
Serve hot.

1 bowl of this snack will provide just 100 calories (approx.)
Pea is an excellent source of Potassium and Protein
and contains good amounts of  vitamin C, vitamin A and Iron.