Mix it with water and boil on low flame for two to three hours.2.3. Combine beaten egg yolks, milk and melted butter. Crush pepper corn and garlic.Amaranth and sweet potato cutletIngredients:Sweet potato (boiled & mashed) 500 gmAmaranth (blanched) 50 gmOnion (chopped) 2 nosGreen chillies3 nosGinger (chopped) 5 gmGarlic (chopped) 5 gmTurmeric powder 2 gmCoriander powder 1 tspChilli powder 5 gmSalt to tasteCoriander leaves 10 gmCurry leaves (chopped)Amaranth (for dusting)Flour Batter (for coating)Method1. Add spices, then mashed sweet potato and amaranth. Mix the batter with ragi and wheat flour, beating until smooth.3. For garnish a few basil sprigsMethod 1. Clean, wash an.Millet soupIngredientsMillet 20 gm Carrot 250 gmOnion 10gStock 400 mlBeans 10 gmGarlic 2-3 cloves Crushed pepper 5 to 6Ghee 10 mlSalt to tasteGram flour 10 gmCoriander leaves 3-4 sprigsMethod1. Mix well, add seasoning and finish with coriander leaves.4. Add prepared vegetables, boiled millet, stock and salt to the skillet.
They are the health grain of the season and we explore how the ordinary fare can be turned into something delectable with these expert recipes Ragi waffles IngredientsRagi powder 250 gmWhole wheat flour 50 gmEgg 10 nosMilk 500 mlMelted Butter 100 gmBaking powder 5 gmVanilla essence 5mlSalt to tasteMethod1. Add foxtail millet and stir to coat well. Slowly add chicken stock, stirring frequently, until it has been absorbed.3.Bisi bele bath IngredientsNavane (foxtail millet) 50 gm, toor dal 50 gm, carrot 20 gm, beans 20 gm, green peas 10 gm, red chilli powder 1 tsp, jeera powder 1/2 tsp, coriander powder 1 tsp, jaggery 5-10 gm, a pinch of turmeric, tamarind 10 gm, tomato 1, oil 1 tsp, coriander leaves a few sprigs, bisi bele bath powder 10 gm and salt to tasteTemperingIngredientsGhee 25 gm, mustard 2 tsp, jeera 2 tsp, badgi chillies 2-3, capsicum 25 gm, shallots 5-6, coconut 20 gm, garlic 4-5 cloves, peppercorns 4-5, curry leaves 1 sprig, cashewnuts 10 gm, hing 2 gm MethodClean, wash and boil the navane with more than double the quantity of water. Wash and chop coriander leaves. Season with salt and crushed black pepper and serve garnished with basil sprigRecipe courtesy Chef Saurabh Arora, city chef at Smoke House Deli and Social. Fold in stiffly beaten egg whites.2.2.5.Tomato millet risottoIngredients Chicken breast 2 nos, olive oil 4 tbsp, onion (chopped) 3 tbsp, garlic (chopped) 2 tbsp, bok choy (cleaned and washed) 2 nos, tomato sauce 6 tbsp, basil leaves 2 tbsp, foxtail millet (boiled) 320 gm, chicken stock 160 ml, soya milk 8 tbsp, butter 2 tbsp, parmesan (grated) 2 tbsp, salt and crushed black pepper to taste. Heat remaining olive oil in a pan and add onion and garlic, sauté for a few minutes without browning. Small red onion Suppliers Boil soup for 10minutes, correct the seasoning and serve hot. Heat oil sauté ginger, garlic, onion and green chilly.
Take chicken off the pan and cut into dices.For the stockOnion 200 gm, carrot 200 gm, coriander stems 200 gm, ginger 10 gm, water 2 litresMethodClean, wash, peel and roughly chop all the ingredients.Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel, Residency Road.Clean, wash and boil millet in double the quantity of water.2.5. Heat ghee in a skillet; add pepper, coriander leaves and gram flour and cook for few minutes. Clean and dice onions, carrots and beans. Cool mixture and divide in to balls. Clean and cut the vegetables into dices. Now add chicken dices, tomato sauce, cleaned bok choy and fresh basil leaves and mix well. Strain and use as required. Mix and sift dry ingredients. Continue cooking the millet by adding broth and finish with soya milk, butter and grated parmesan cheese4. Heat 2 tbsp of olive oil in a pan, season chicken breast with salt and pepper and sear in hot pan for about two minutes per side. Pour batter on a hot waffle iron and cook waffles until crisp and golden brown. Crust with little amaranth and pan fry or griddle on hot tawa till golden in colour.
"This new method that we tested to be effective only uses super-heated water in a pressurised container," he said."Developing a chemical-free extraction method is important because it means we can use onions cancer-fighting properties in nutraceuticals and in pill form," he added.Onions activate pathways that encourage cancer cells to undergo cell death.These findings follow a recent study by the researchers on new extraction technique that eliminates the use of chemicals, making the quercetin found in onions more suitable for consumption."We found onions are excellent at killing cancer cells," said Abdulmonem Murayyan, post doctoral student at University of Guelph.Toronto: Eating red onions may help fight cancer, say scientists including one of Indian origin, paving the way for a natural pill that can treat the deadly disease They contain one of the highest concentrations of quercetin, a type of flavonoid, they said.The study was published in the journal Food Research International.
Onions as a superfood are still not well known.The team found that red onions not only have high levels of quercetin, but also high amounts of anthocyanin, which enriches the scavenging properties of quercetin molecules."The next step will be to test the vegetables cancer- fighting powers in human trials," said Murayyan.Other extraction methods use solvents that can leave a toxic residue which is then ingested in food, said Suresh Neethirajan, professor at University of Guelph.The team tested five onion types grown in Ontario and discovered that the Ruby Ring onion variety - that has hard, firm, tall globe-shaped bulbs with dark red colour features - has the strongest cancer-fighting power. They promote an unfavourable environment for cancer cells and disrupt communication between cancer them, which inhibits growth, researchers from University of Guelph in Canada said.While we can currently include this superfood in salads and on burgers as a preventative measure, the researchers expect onion extract will eventually be added to food products such as juice or baked goods and be sold in pill form as a type of natural Red onion head Wholesale cancer treatment.
The green chillies and ginger will add the extra oomph)Mexican PastaIngredients:200 gms pasta2 cups boiled rajma1 big carrot1 big potato1 big onion1 big capcicum5 big tomatoes1 tbsp garlic, finely chopped1 tbsp green chillies, finely chopped1 tbsp ginger, finely chopped¼ cup coriander, finely chopped1 tsp chilli flakes1 tsp oregano½ tsp pepper1 tsp sugarSalt to taste½ cup cooking cheese½ cup tomato sauce1 tbsp oil2 tbsp butterMethodDice the carrots, potato and capcicum into one centimetre pieces. Now add the peanuts, lemon juice and coriander leaves.Turn off the flame now add the vermicelli the spinach and tomato and cover for three minutes.
Finely chop the onion. Take a deep glass dish suitable for baking and arrange the fried bread pieces on the bottom. Let the guests help themselves with the extra chillies and lemon juice, served on the table) green chilliesIngredients100 gm rice vermicelli (instant rice sevai)1 cup carrot, julienned½ cup beans, julienned¼ cup peas boiled1 onion, cut into long and thin strips1 small tomato, cut into ½" cubes1 cup spinach, chopped finely¼ cup of coriander leaves1 tsp green chillies, chopped1 tbsp of ginger, chopped2 tsp of garlic, chopped1 tbsp lemon juice2 cups of coconut milk (2x200 ml tetra pack)1 tsp red chilli powder1 tbsp sambhar masala¼ cup roasted peanuts, pounded coarsely1 tsp whole coriander seeds, pounded coarsely1 tsp cumin powder½ tsp haldiSalt to taste1 tbsp oilMethodHeat oil, sauté the onions and garlic till soft. Now add four cups of water and bring to boil. Serve hot!Mexican Pasta Fiesta (Mexican flavours are so close to our Indian palette.Sauté the onions and garlic paste till soft.Add the rajma, capsicum, tomato sauce, green chillies, ginger and sugar and let it simmer. Enjoy warm. Top with half of the rabri and a gulab jamun. Blanch the tomatoes and dice very finely.Ingredients:6 cups cooked rice3 cups white sauce½ cup boiled peas1 cup spinach puree1 green chilli’, chopped1 medium onion, chopped finely1 small red capcicum, chopped finely1 tsp garlic paste¼ cup cooking cheese, grated1 tsp chilli flakes1 tsp pepper1 tsp vinegar1 tsp oil2 tsp butterSalt to tasteCooked riceMethodHeat the oil and butter together. Add the pounded coriander seeds, cumin powder, haldi, sambhar masala, red chilli powder with one tbsp of water and sauté for a minute. Add the carrots China Corn cob granule Wholesale and beans with a pinch of salt and sauté on a low flame till cooked perfectly.Add a cup of water to adjust the consistency, add the peas reserving a few to garnish on top.Add the pasta and let it cook (keep an eye on the pot, if the water seems less add a little more).
Add the carrots potato and saute for a minute. Serve hot!. Now add in the tomatoes, the spices salt and saute.Heat the oil and butter together, add in the onions and garlic and sauté till soft. Add the rest of the ingredients except the peas and stir very well mashing it a little in the process. The chilli bang with kidney beans, coriander and lime for the kick. Bake in a medium oven for 20 minutes. Lastly add the cheese and coriander (the dish should be saucy, not dry). Add the mixed nuts, spoon the remaining rabri in a layer over the gulab jamun. The pasta should take five to seven minutes to cook, depending upon the shape. tomatoesNow add two cups of hot water and the coconut milk and simmer for a minute (simmer not boil as the coconut milk could curdle). Spicy rice vermicelli in coconut sauceSpicy rice vermicelli(South east Asian flavours with a coconut mix.
Cut into one-inch-long pieces.In the same pan, add ghee and season with mustard seeds, cashew nuts and bay leaves.Tapioca dosaIngredients:Tapioca sliced thinly-1 glassRaw rice -1/2 glassGreen chillies- 2Asafoetida- a pinchSalt- to tasteGingely oil or cooking oil according to tastePreparationSoak the rice for 2-3 hours.Mix the two together. Grind the rice also into a fine paste.It can be used instantly also without much fermentation.Add all China Small red onion Wholesale the ingredients for seasoning, when they splutter, lower the flame. Stir occasionally.To make the dosa, heat a pan or tawa, lower the flame, spread a ladle of batter on the tawa, put some oil around the dosa, flip it when cooked on one side. When the water starts boiling, add the broken wheat and stir.Serve with coconut chutney or any other chutney.Keep it on medium flame for a few minutes till it is cooked.
The consistency of the batter should be like dosa batter. Serve it hot. Saute, add tomato pulp and fry for a few minutes. Cook both sides.Bhindi riceIngredients:Raw rice-1 cup Ladys finger (bhindi)-200gmBig onion-1Tomato pulp-1/2 cupGrated coconut- 5 tbspRed chilli powder to taste (one can also use slit green chillies)jeera (cumin) powder -1/2 tspTurmeric powder-1/2 tspSalt to tasteGhee -2 tspBroken cashew nuts-1 tbspMustard seeds-1 tspBay leaves (Tej patta)- 2Cooking oilMethod of preparationPressure cook rice and keep aside. This dish can be paired with raita or even tomato ketchup. Add salt and asafoetida powder. Then add onion, tomato and chopped vegetables. When the nuts turn brown, add the finely chopped onion.Saute for a few minutesAdd two spoons of ghee. Remove and keep aside. Mix gently. Heat oil.Add salt to the water. Add all the powders and fry till the oil floats. Wash and wipe bhindis. Grind the sliced tapioca with the green chillies into a fine paste.
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