How to Cook Stuffed (veg) Banana Peppers.

 Banana peppers  are traditionally a part of Spanish cuisine, but this tasty dish has been adopted by food lovers around the world.

Ingredients:

1.  Banana peppers -3 or 4
2.  Potato (cut into small pieces) -1/2 cup
3. 2 small green chillies chopped very fine 
4. Green peas -1/2 cup 
5. Green peas -1/2 cup
6. Chopped green beans-1/2 cup
7. Chopped onion -1/2 cup
8. Turmeric powder-1/4 teaspoon
9. Red chillie powder -1 teaspoon
10. Salt - 1/2 teaspoon 
11. Oil- 3 teaspoons
    
       The  below video shows to you making of  stuffed (veg) banana peppers.
    
    
    
                           

How to make healthy Oats soup

Oats are rich in fibre and protein and are a good source of essential fatty acids, plant chemicals, amino acids and vitamin E.And gives your body adequate energy after a workout. It is good for people who work out in the gym and makes for a healthy evening snack. 

Ingredients:

1. Coarsely powdered oats -4 tablespoons.
2. Masoor dal- 2 tablespoons.
3. Mint leaves - 8.
4. Pepper powder-1/2 teaspoon.
5. Tomato sauce-1 teaspoon.
6. Oil- 1 teaspoon.
7. Chopped garlic-1 teaspoon .
8. Salt to taste.
9. Chopped onions small-1.
10. Chopped green chillies-3.
11. Lemon -1/2.

Method:

      To make the soup.

•  Heat a thick bottomed pan.
• Add oil add finely chopped garlic, finely chopped  onions, green chillies.
• Saute on a medium flame for few minutes.
• Add mint leaves,
• Mix well.
• Now pour 500 ml water add salt as per taste.
• Take a bowl add coarsely powdered masoor dal and some water.
• Mix well without lumps. 
• Now pour the mixture  into boiling water.
• Keep on a medium flame.
• Add tomato sauce and pepper powder stir continuously.
• Cook for 4 to 5 minutes. 
• Now add lemon juice.
• Place oats soup in a bowl.
• Serve hot.

Watch below video to know- HOW TO MAKE VEG OAT SOUP. 

DUM CHICKEN (MURG)

     Dum Ka Chicken in traditional method – A popular Hyderabadi dish known as Dum ka Murgh, is a very rich, aromatic and flavorful dish; chicken cooked in its own juices combined with lot of spices, in slow cooking method..Dum Murgh is a delicious chicken dish flavored with rich spice and cooked on its own steam.

INGREDIENTS:

1. Chicken -500 Grams
2. Cumin Powder -1/4 tsp
3. Shah Jeera -1/4 tsp
4. Cinnamon Stick-2 no's.
5. Cardamom -3.
6. Coriander Powder- 1 teaspoon.
7. Cloves - 4.
8. Bay leaves -2.
9. Red Chilly Powder -1 teaspoon.
10. Yogurt- 1 /2 Cup.
11. Fried Onions (medium size) -2 .
12. Ginger Garlic Paste-1 teaspoon.
13. Turmeric -1/4 teaspoon.
14. Salt - according to taste.
15. Mint Chopped -1/2 Bunch.
16. Coriander Chopped -1/2 Bunch.
17. Oil-3 teaspoons.

Preparation:

• Take a pan, add chicken,salt, turmeric,ginger garlic paste,curd,fried onions,cumin powder, Coriander powder, green chilly paste, red chilly powder, whole garam masala.
• Mix all together and rest it for 2 hour.
• Heat oil in a kadai add the marinated chicken and cook till the gravy starts boiling. 
• Add chopped coriander and chopped mint leaves.
• Cook this in a medium flame for 10 minutes .
• And reduce the flame and place back the pan on the iron tawa and cook this in a low flame for 15  minutes.
• Then remove from the flame and leave it aside, serve this with roti, or bagara rice.

COCONUT BURFI

Delicious coconut Barfi is a regal dessert but is really easy to make! you literally need to stand over the pot and stir constantly to prevent the Fudge from scorching or burning. Don't let that scare you off though, as the end result is well worth the effort. 

Ingredients:

1. Scraped Coconut- 4 cups.
2. Sugar -3 cups.
3. Milk -1/2  cup. 
4. Green cardamoms powder -1/2 teaspoon.
5.  Ghee-2 teaspoons.

                 

Method:

• Take a thick bottomed vessel or non stick pan .
• Add scraped coconut,sugar milk,and cardamoms powder mix all together.
• Keep on gas cook in  a medium flame stirring continuously with a spatula.
• Continue to cook for about 15 to 20 minutes. 
• When the  mixture becomes a little dry and begins to leave the sides of the pan.
• Remove from the heat. Grease a tray with ghee. 
• Pour the mixture  and spread evenly. 
• Cool and cut into pieces and serve. 
• When it cools cut into diamonds or squares and serve. 
• You can store in an airtight container. 

Coconut Nutrition

Given below is the amount of nutrients in 100 gm of coconut meat

Monounsaturated Fat - 1.43 gm

Polyunsaturated Fat - 0.37 gm

Calcium - 14 mg

Iron - 2.43 mg

Magnesium - 32 mg

Phosphorus - 113 mg

Potassium - 356 mg

Zinc - 1.1 mg

Vitamin B6 - 0.054 mg

Dietary Fiber - 9.0 gm

Protein - 3.3 gm

How to make bamboo chicken

  Bamboo Chicken is a traditional tribal cuisine of Araku Valley.The Bamboo Chicken is absolutely oil free delicious food.Bamboo chicken is a very delicious and nutritionally rich dish made by stuffing bamboo with chicken and then cooked on coal. This dish is prepared by tribal people of India. 

    

INGREDIENTS:

1. Chicken skinless - 500 grm.
2. Salt to taste.
3. Red chilly powder -1 tsp.
4. Turmeric powder -1/4 tsp.
5. Ginger Paste -1tsp.
6. Garlic paste -1tsp.
7. Garam masala Powder-1tsp.
8. Oil- 2 tsp
9. Chopped onions -2 tsp
10. Chopped chillies- 1 tsp 
11. Chicken masala powder-1 tsp

Preparation:

•   Take the cleaned chicken in to a bowl .

                    

•  Mix  all the ingredients into the chicken very well.

  

                              

• Clean the Bamboo Shoot

                    

• Take the bamboo shoot and fill  the chicken.
• and covered the bamboo shoot  with  leaves .
• And make fire outside with wood and kept the bamboo shoot into the fire for 45 minutes on medium flame.
• Carefully remove cracked bamboo shoot from the fire.

                     

• Remove leaves from bamboo shoot.

                   

•    Drawn the chicken in to the banana Leaves.

•   Garnish it with onions, serve hot.

Note: 1. Take care that the bamboo is not completely burnt.

 Watch below video to know, How to make perfect bamboo  chicken.

                                 

How To Make Mirchi (chilly) Ka Pakora

 Mirchi Ka Pakora is a delicious snack for who those loves hot green chillies flavour stuffed with ajwain.

Ingredients:

1. Banana chillies- 6 or 7.                               
2. Tamarind juice-2 tablespoons.
3. Bengal gram flour (besan)-2 cups.
4. Cooking oil-200ml.
5. Soda bicarb-1/4.
6. Ajwain - 2 teaspoons.
7. Salt-1/4 teaspoon.

Preparation:

1. Take a small bowl add tamarind pulp,salt and 1 teaspoon of gram flour mix well and  keep aside.
2. Put the gram flour in a large mixing bowl add ajwain,salt,soda bicarb and some water to make batter.
3. Wash and pat dry all the Pakora chillies.Make one slit along the length of the chillies.
4. Now stuff the chillies with tamarind pulp mixer. Repeat for all the chillies.
5. Heat the oil for deep frying (on a medium flame) .
6. When the oil is ready for frying, dip one chilli in the gram flour batter to coat well on all sides.
7. Drop  it into the oil one by one and fry till golden brown in  colour all over turning occasionally. 
8. Once they get golden brown color.
9. Take out the Pakodas and drain on paper.
10. Serve hot.

       

ALOO POTATOE (ROAST) IN MICROWAVE

     Aloo (potato) roast is one of the kid’s favorite veggie fry.Aloo roast is Crisp, golden brown roast. Aloo potatoes straight from the oven – delicious. Making the perfect roast potatoes isn't difficult as you can see in this super-easy recipe.

Ingredient-

1. Potatoes-3.
2. Red chilly powder-1 teaspoon.
3. Salt as per taste.
4. Curry leaves-1 bunch. 
5. Turmeric powder-a pinch of.
6. Oil -1 teaspoon.
7. Mustard seeds - 1/4 teaspoon.
8. Garlic flakes- 4.

METHOD:

• Peel the skin of potatoes,wash and cut into small pieces .
• Take a micro safe bowl.
• Add salt, red chilly powder, turmeric powder and oil mix well.
• Add curry leaves, oil, mustard seeds and garlic flakes.
• Mix all together.
• Cover, and microwave for 4 minutes on 900 w.
• Stir gently, and microwave again for 4  minutes more until the pieces are crisp.
• Now Aloo roast is ready.
• Serve this with rice or roti.

                               

Learn cooking in microwave. Low calories and zero oil dishes

1) Potatoes  boiling   (cooking) :

 Wash and prick 4 medium size potatoes and place them in a micro-safe dish with half water. Cover and cook in High mode for around 5 minutes and then allow it to stand for a few minutes. Then drain and peel.

2) Cooking Halwa :

In a bowl, add Bombay Rava 1 cup, ghee 4 tsp ghee mix. Microwave for 1 minute. Stir well adds milk 1cup, water 1 cup, sugar 1 ½ cup, cardamom powder ½ tsp, cashew, kismiss mix and  cook on medium (720 w) for 3 minutes stir 2 or 3 between.

3) Cooking vegetable curry :

In a micro-safe dish, put one tablespoon of oil, one tablespoon of ginger-garlic paste and cook on high mode for 30 seconds. Then add some chopped onions, cook for 1 minute, add tomatoes and  any vegetables required masala for the flavor desired and cook on high mode for another 4 minutes adding some water to the mixture.

4) Roasting ground nuts :

Spread the ground nuts on the turn table, adding salt or chat masala to taste and cook high for 2 to 3 minutes. Allow it to stand for 5 minutes.

5) Roasting Cashews :

Spread a hand full of cashews on a micro proof plate and microwave for 1 to 2 minutes on high mode. Allow it to stand for a few minutes .Then take away, sprinkle chat masala or chilly powder and salt to taste.

6) Preparing Pizza topping :

Place 1 tablespoon oil, one-cup tomato puree, one-cup tomato paste, and salt and pepper to taste in a micro-safe dish and cook on High for about 1 minutes.

7) Making sweat & sour chutney :

Mix 1 tbsp tamarind paste, 1 tsp amchur, 3 tbsp sugar, 1/2 tsp jeera powder and salt to taste, 1/3 cup of water along with spices in a bowl microwave for 2 minutes.

8) Roasting papads :

Place 3 papas on turn table side by side microwave for 1 minute.

9) Making ghee :

Keep 2 cups of Malai. (Milk topping) add 2 tsp curd in a big glass bowl mix. And microwave for 10 to 15 minutes to get Desi ghee without burning kadai (pan). Stir once or 2 times between

10) Popcorns :

Place a handful of corns in a micro-safe dish and cover it. Then cook on high mode for 4 minutes. Then transfer into a container sprinkle salt and chilly powder. 

ABOUT MICROWAVE COOKING

 

 Let us know about microwave cooking .Microwave ovens are popular for reheating previously cooked foods and cooking vegetables.Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space.Which penetrates the food and cause the molecules to vibrate at high speed. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) at the other end of the spectrum

Creating friction and heat, which cooks the food a shorter cooking times’ means that the natural flavor, vitamin and minerals are retained in this process of high-speed agitation of water molecules releases heat that spreads to other parts of the food cooking it evenly. So that you get healthy, oil free food. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. After the cooking time has ended and proper standing time has been allowed, the temperature of the food should be checked. Remove the food from the microwave .

Types of ovens:

ADVANTAGES OF MICROWAVE COOKING

• A microwave can reheat your food, in seconds while still on the plate you stored it in, reheat in  seconds and serve hot.

• Fast cooking- The most important advantage of cooking with a microwave is the speed it takes to cook food. It can cook the dish within a few minutes, a dish that takes 15 to 20 minutes to cook in any other.

• Oil free cooking- a dieter‘s delight microwave oven cooked food requires very   less oil or no oil.

• Healthy cooking–Giving you the choice of eating healthy food always. Microwave oven cooking food also retains the essential nutrients’ like vitamins B &C., Protein food does not brown when cooked in microwave. This reduced oxidation means that nutrients like vitamin A and E or less likely to be  destroyed.

DISADVANTAGES:

• It heats the food unevenly so the hot food is at the top and the cold food is at the bottom and has to stir frequently to get even cooked food.

• Food may be cooked and served in the same dish 

• Another major advantage is that food is cooked minus the smoke, grease and heat and so the kitchen     remains neat and tidy always..

• According to a growing body of research, The microwave radiation itself can leak out and damage human cells and tissues.

• Microwaved foods have been shown to elevate cholesterol and stress and decrease white blood cells.

• The time taken differs so much that you have to stand and check often if you do not want the food burnt. Eg: popcorn will say 3 minutes on the pack but by that time, it will be burnt.

• Most of the times, the food will lose its natural flavor and food will be mostly over cooked.

• Only specific utensils to be used else will lead to ill effects.

• Heating foods in a microwave in plastic containers not specifically designed for use in a microwave can lead to the transfer of potentially dangerous chemicals from the container into the food.

There are two types of microwave ovens,

1) Simple microwave oven.

2) Microwave and convection oven.

The microwave oven cooks food as well as re-heats it. The convection system heats, browns and dries the surface of the food for crisping. This type of combination cooking is best for tandoori dishes and the convection system alone is best suited for cakes and other pastry – based appetizers that need a flaky crust. But for a microwave/ convection combination cooking, the cookware should be both heat proof and micro safe. For convection cooking  the cookware needs only to be heatproof.

              

USES OF OVEN AND UTENSILS:

MICRO MODE:

1-Re-Heating. 
2-Cooking. 
3-De -Frosting. 
4-Boiling.
5-Main use for gravy items.

USE UTENSILS 

1-Borosil glasses.
2-Micro safe plastic bowls (900).

GRILL MODE -

1- Only for fry items.

USE UTENSILS

1-Non-stick tava.
2-Borosil  glass items.
3-Steel grills.

NOTE - Don't use plastic items.

CONVECTION  MODE -

 1-Only for baking purpose.
 Ex:Cakes, Cookies, Pizza extra.

USE UTENSILS

1-Borosil glasses. 
2-Non-stick tava.
3-Steel grills.

NOTE: Maintenance of microwave ovens is after the use The filters provide are easily removable to facilitate periodical cleaning the turntable should be taken out and cleaned proper maintenance will ensure durability of the oven .The user should carefully read all the instructions in the manual issued by the manufactures along with the product.