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eggs Benedict,eggs benedict recipe,eggs benedict delhi,eggs benedict salmon,eggs benedict smoked salmon

Ingredients:

3 tbsp white wine vinegar

4 large free range eggs
2 toasting muffins
1 batch hot hollandaise sauce

4 slices Parma ham

Method:

Bring a deep saucepan of water to the boil and add the vinegar. Break the eggs into 4 separate coffee cups.Split the muffins, toast them and warm some plates.Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
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Ingredients:

250 gms mushrooms

2/3 cup curd

1 tbsp Ginger garlic paste

1 tbsp red chilly powder

1 tbsp coriander powder

1/2 tbsp turmeric powder

1/2 tbsp garam masala

1 cup of the fried onion

2 cups of basmati rice

3 cups of onion sliced fine

salt to taste

1/2 cup each of fresh mint and coriander leaves.

Preparation:

Mix all of the above together and set aside in the refrigerator for about 30 mins.

basmati rice washed till water runs clear, and soaked in 2 cups of water for 30 mins.

onion slices, heat a pan with 2 tablespoons of oil and shallow fry till golden brown, set aside on a plate.

Method:

In a thick bottomed deep pan, heat two tbsps of oil and one tbsp of ghee. Add two bay leaves, 2 cloves, two small sticks of cinnamon and a couple of star anise,one tbsp of shahi jeera and1tbsp of fennel seeds.When it splutters add the marinating mushrooms with the entire marinade and cook on med flame for 5 mins till the mushrooms begin to shrink and the oil is coming to the sides of the pan.

Add one cup of coconut milk, cook for a few minutes. Drain the water that the rice is soaking in. reserve the same water to be used to cook the rice. Sauté the rice gently so that it doesn’t break till it is well coated in the masala, add the drained water from the soaking rice, check for salt and add more if needed, also add half tbsp of garam masala powder.Cover with a loose lid and cook for10-15 mins till the rice is done but fluffy. The water should be fully absorbed by now. Leave closed for few mins. Fluff with a fork. To serve put it on a plate and sprinkle the remaining fried onions, some mint and coriander with pudina chutney.

Nutrition Values Of Chettinadu Mushroom Biryani:

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Ingredients:

Boneless fish - 500 gms

Ginger garlic paste - 2 tbsps

Red chilly powder - 3 tbsps

Pepper powder - 1 tbsp

Refined wheat flour - 2 tbsps

Cornflour - 2 tbsps

Egg - 1 number

Oil

Green chillies -5

Chopped garlic - 8 cloves

Curry leaves - 4 sprigs

Beaten yoghurt - 6 tbsps

Dhania powder - 1/2 tbsp

Coriander leaves - 4 sprigs

Salt -2 tbsps

Method:

Wash and Cut the fish fillets into small bite size pieces.In a bowl add fish with salt,chili powder,ginger paste,egg white only,corn flour,madia and food color if you like.Mix well marinate fish for 2hours.Heat some oil in a pan and when it hot fry fish pieces.let it cook in medium flame.Once the fish is light brown take them off.Keep it aside.In another pan heat some oil and chopped garlic pieces,green chillies,curry leaves fry for few min.Now add onions fry it,add red chillie powder, coriander powder,cumin powder,turmeric powder,ajinomoto,salt stir well Now add fried fish pieces mix well,now add 1/2 cup of water .Cover and cook.Now remove the lid and add coriander leaves mix well till its dry.shift into serving bowl.

health Benefits of Apollo Fish:

Asthma - children who eat fish may be less likely to develop asthma,
Brain and eyes - fish rich in omega 3 fatty acids can contribute to the health of brain tissue and the retina,Cancer - the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 per cent, especially of the oral cavity, oesophagus, colon, breast, ovary and prostate.

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Ingredients:

2 tbsps Italian seasoning
1/2 tbsp seasoning salt
1/2 tbsp mustard powder
1 tbsp garlic powder
1/2 tbsp ground black pepper
1 whole chicken
2 lemons
2 tbsps olive oil

Method:

Preheat oven to 350 degrees F (175 degrees C).Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in baking dish. Sprinkle 1 1/2 tbsps of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Health Benefits of Herb Chicken:

Healthy herbs have long held an important place in our wellness. Prized since ancient times, and today we even more depend on them to purify our body, mind, and soul!Of course, we all use herbal parts in our daily lives, one way or the other, whether for their fragrance, for their healing power, or in lovely recipes. Herbal benefits are many; be it for spiritual reasons or to spice up your taste buds, or as a home remedy for ailments like cold, or sore throat... herbs are handy for each need!Although, the herbs been in use in our diet since antiquity, only recently have taken the center-stage of nutrition scientific world for their potential health benefiting and detoxification properties.
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Ingredients:

1 onion, finely chopped
1 carrot, grated
1 tbsp olive oil
1 tsp dried sage
1 tsp sugar
4-5chopped tomatoes
1packet of bread mix
1/4cup grated mozzarella
400g spinach
2 peppers, one red one yellow

Method:

Sweat the onion and carrot in a pan with the olive oil for until soft. Season, add the dried sage and then tip in both tins of tomatoes and bubble on a medium heat.Allow to cool and then make a smooth paste with a blender.Preheat the oven to 200C/180C fan/gas 6. Make up the dough smooth.Roll out to cover a floured baking tray which you have.Bake in the oven for 5 minutes until the dough has become firm.Meanwhile steam the spinach until wilted, squeeze out all the liquid and set aside.Make your tree decorations by cutting star shapes out of the yellow pepper. Then chop tiny jewels out of both the yellow and red peppers.Take the pizza base out of the oven and then spread evenly with the tomato sauce.Decorate evenly with wilted spinach and scatter with mozzarella cheese. Return to the oven and bake for 10 minutes until golden.Allow to cool slightly then slide off the baking sheet onto a cutting board. Using a pizza cutter cut into triangles. Add your pepper tree decorations and serve.

Health Benefits of pizza:

Pizza has always been seen as a meal high in fat and big guilt factor.But, according to a study, it can also cut your risk of developing a range of cancers.

Researchers discovered that those who ate pizza at least twice a week were 59 per cent less likely to develop cancer of the oesophagus, had a 34 per cent lower risk of throat cancer and were 26 per cent less likely to get colon cancer.There is growing evidence of the health benefits of a diet rich in tomato sauce, but this is the first time that experts have claimed eating pizza can fight disease.

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Ingredients:

20g of Shatavari (Asparagus racemosa)
20g of Amla (Emblica officinalis)
6 Shitake Mushrooms
Simmer in 3 pints water- 1/2 hour
Extract Amla and Shatavari
Add 1/2 cup organic pearl barley
Add root vegetables: Beetroots, carrots, potato
Add leeks, onions garlic
Add Seasonal greens- kale, spinach, nettles
Add ginger, rosemary, thyme, turmeric
Add 1-2 sticks kombu/ wakame
- See more at: http://www.pukkaherbs.com/Ayurveda/ayurvedic-diet-and-recipes#sthash.bKUwfTW7.dpuf

20g of Shatavari (Asparagus racemosa)
20g of Amla (Emblica officinalis)
6 Shitake Mushrooms
1/2 cup organic pearl barley
Beetroots, carrots, potato
leeks, onions garlic
Seasonal greens- kale, spinach, nettles
ginger, rosemary, thyme, turmeric
1-2 sticks kombu/ wakame

Method:

In a bowel boil Asparagus racemosa,Amla,Shitake Mushrooms,Simmer in 3 pints water- 1/2 hour
Extract Amla and Shatavari ,Add 1/2 cup organic pearl barley,Add root vegetables,Add leeks, onions garlic,Add Seasonal greens,Add ginger, rosemary, thyme, turmeric.Add 1-2 sticks kombu/ wakame
simmer for 45 mins.

-->Adjust quantities and water as desired.Add any particular favourite vegetables or herbs.

How to use:

--> Eat broth in convalescence.Eat 1-2 week for general immune tonification.

Health Benefits of Tonic Soup:

-->

Benefits digestion, allergies, fatigue, inflammatory conditions etc.

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Ingredients:

12 hard-cooked eggs, peeled
1 cup white vinegar or lemon juice
1 cup water
1 tbsp granulated sugar
2 tsp pickling spice
1 tsp salt

Method:

Combine vinegar, water, sugar, pickling spices and salt in small saucepan.Bring to boil, stirring frequently, until sugar dissolves. Reduce heat to low, cover and simmer for 10 minutes. Strain liquid through sieve or cheesecloth, if desired. Place eggs in 1lit jar with lid. Pour hot liquid over eggs into jar; Cover jar with lid. Refrigerate for at least two days before using.

Health Benefits of pickledEggs:

Pickled eggs are a low-maintenance food that are traditionally prepared by submerging hard-boiled eggs in water and spices for at least 24 hours; the longer the submersion, the richer the flavor. As with other eggs, pickled eggs are high in fat, but you can eliminate the fat by removing the yolks.Pickled eggs can be a good source of protein, if you consume more than one. Each pickled egg with no yolk contains 4 g of protein, which is half of what a cup of milk contains. Protein is essential because it provides the amino acids that build and repair muscle and other body tissues.

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Ingredients:

2 cups rice flour
½ cup curd, beaten
salt to taste
1/4 tsp asafetida
1 tsp jeera powder
1 tsp ginger- chili paste
2 tsp garlic paste
2 tsp oil
½ cup urad dal atta

4banana leaves

Method:

Combine the rice flour, curds, salt and 3 cups of warm water together in a bowl and mix well to make a thick batter. Cover and keep aside for 3 hours to ferment.Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger-green chilli paste, garlic and ghee and mix well.Apply little oil on one side of each banana leaf and keep aside.Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.Cover with another greased banana leaf and place on a moderately hot greased tava. Flip after 2 minutes. Cook the panki on both sides till light brown spots appear. Peal and serve immediately.

Health Benefits of cooking in banana leaves:

Banana leaves used in cuisine are generally large, flexible, and waterproof^. When cooking food with or serving or wrapping food with banana leaves, they may confer an aroma to the food leaves; steaming with banana leaves imparts a subtle sweet flavour to the dish.The leaves contain the juices, protect food from burning and add a subtle flavor. In Tamil Nadu (India) leaves are fully dried and used as packing material for food stuffs and also making cups to hold liquid foods. The dried leaves are called 'Vaazhai-ch- charugu' in Tamil. Some South Indian, Filipino and Khmer recipes use banana leaves as a wrapper for frying. The leaves are later removed to retain flavor. In Vietnamese cuisine, banana leaves are used to wrap foods such as cha-lua. Banana leaves are large, flexible, and waterproof.
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Ingredients:

Eggs - 6, hard boiled, peeled and sliced
Onion - 1, large, finely chopped
Curry leaves - 1 sprig
Ginger garlic paste - 1 tsp
Tomato - 1, finely chopped
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 3/4 tbsp
Cumin powder - pinch
Fennel seed powder - pinch
Garam masala powder - pinch
Tamarind paste - 1/2 tbsp, optional
Salt to taste
Coriander leaves - 1 1/2 tbsps, finely chopped
Oil - 3 to 4 tbsps oil
For coating of egg slices:
Eggs - 2, lightly beaten
Milk - 4 tbsps
Salt to taste
Pepper powder - 1/4 tsp

Method:

Heat 2 tbsps olive oil in a large saucepan. Mix all the ingredients for coating of egg slices in a shallow bowl. Add few egg slices in this mixture and coat on both sides. Place each coated egg slice in the hot oil and cook on both sides till lightly browned. Remove onto a plate and keep aside.In a heavy bottomed vessel, add the left over oil and heat.Add chopped onions and saute for until brown. Add ginger-garlic paste and curry leaves and mix.Add red chili powder, turmeric powder, fennel seed powder, coriander powder and cumin powder and mix. Add the chopped tomatoes and fry till oil separates.Add 1 1/2 cups of water and bring to a boil. Reduce flame and add the tamarind paste and fried egg slices and place lid. Cook on simmer for 10 mins.Add the garam masla powder and mix. Cook till you achieve the desired gravy consistency.Turn off flame, remove into serving bowl. Garnish with fresh coriander leaves and serve with steamed rice or rotis,non.

Health Benefits of Egg:

Eggs are great for the eyes. According to one study, an egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs.One egg contains 6 grams of high-quality protein and all 9 essential amino acids.According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. In fact, according to one study, regular consumption of eggs may help prevent blood clots, stroke, and heart attack.

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Ingredients:

500g green prawns, peeled, roughly chopped
2 tsp grated ginger
2 spring onion, finely chopped
70g water chestnuts, finely sliced
2 tbsp oyster sauce
won ton wrappers
1/2 cup boiling water
oil

Method:

Mix prawns, ginger, spring onions, water chestnuts and oyster sauce together.Place a heaped tbsp of the mixture in the centre of a wrapper. Dip your finger in a small bowl of water and apply edge of the wrapper. Fold in half, pinching the seams enclosing the prawn mixture together. Bring the two sides together at the front and squeeze. Continue with remaining ingredients.Bring the kettle to the boil. Heat a large non-stick frying pan on medium-high and spray lightly with oil. Place pot stickers in the frying pan and cook until just browning on the bottom before adding half a cup of boiling water.cook for few minutes until water has been absorbed. Remove from the heat and Serve pot stickers with soya sauce or sweet chilli sauce.

Health Benefits of chestnuts:

Chestnut is a good body builder food and recommended in cases of emaciation .Chestnut aids in the care of the teeth and treatment of pyorrhea. The leaves are used as remedy in fever.
Chestnut is use in convulsive cough such as whooping cough and in other condition of the respiratory organ. Chestnut can help repair microscopic holes and leaks in blood vessels and capillaries; it can also help make the vein wall elastic therefore preventing swelling and damage.

Nutrition Values of chestnuts:

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Ingredients:

2 surmai (King fish)
2 Tbsp oil, to pan fry
For the marination:
7 cloves garlic
1 ginger, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
1/2 tsp mustard seeds
10 curry leaves
Salt, to taste
1 tsp oil, to grind
1 tbsp water
1/2 tomato, chopped
1 tbsp water
1 tsp red chilli powder
5 tsp tamarind extract
1 tbsp cornflour, to sprinkle

Method:

Cut the fish fillets into equal medium sized pieces.In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.paste them. Add a little salt, oil and water to help in the procedure.Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.spread it over the fish pieces.Sprinkle some cornflour over the fish. Marinate the fish and keep in the fridge for 15-20 minutes.In a pan, fry the fish with the refined oil and serve hot.

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Ingredients:

1 cup besan
1/2 cup water
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 pinches asafoetida
salt to taste
4 big slices bread
1 recipe aloo masala
oil for deep-frying
meetha chutney
teekha chutney
sukhi lehsun ki chutney
8 to 10 fried green chillies

Method:

Place a slice of bread on a clean flat surface and spread the aloo masala evenly over it.
Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
Repeat with the remaining ingredients to make 2 equal pieces.Dip each piece in the batter till it is evenly coated from all the sides, slide in hot oil and deep-fry on a medium flame till they turn light brown in colour and crisp from all sides.
To serve:

Cut a bread pakoda into equal pieces, place on a plate and serve immediately with meetha chutney, teekha chutney, sukha lehsun ka chutney and fried green chillies.
Note:
To avoid deep fry you can prepare this recipe in Microwave.

Health Benefits of Bread:

Bread is an important source of fibre. More than a quarter of our daily fibre intake comes from bread - essential for a healthy digestive system. Research shows that fibre may help to protect against certain cancers and type two diabetes. Six slices of wholegrain bread provide 70% of the recommended daily intake of fibre.

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Ingredients:

3/4 lb meat cut in 2 inch pieces

3/4 cup yogurt
1 tbsp lemon juice
4 green cardamom powder
2 black cardamom powder
1 inch stick of cinnamon
2 Indian bay leaf
6 cloves, powdered
3/4 tbsp fennel seeds, powdered – divided
1/2 tbsp dried ginger powder
a few grinds of fresh black peppercorn
1/2 tbsp asafoetida powder
3 tbsp Kashmiri red chilli powder
4-5 tbsp pure mustard oil
1 tbsp Garam Masala
fresh coriander or fresh mint

Method:

Wash the meat,Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tbsp yogurt and 1 tbsp mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.Whisk yogurt with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder,all of the ginger powder, half the amount of the fennel seed powder. Set aside.Heat the mustard oil,Add the asafoetida to the hot oil. Add the cinnamon,Bay Leaf and the fresh grind of black peppercorn and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take10-20 minutes.Now add the powdered clove, rest of the cardamom, and the rest of the fennel powder.Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 2 cups of water, give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.Add the fresh mint if you want just before serving.

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Ingredients:

Method:

Ingredients:

Method:

Nutrition Values Of Chettinadu Mushroom Biryani:

Ingredients:

Method:

health Benefits of Apollo Fish:

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Ingredients:

Method:

Health Benefits of Herb Chicken:

Ingredients:

1 onion, finely chopped 1 carrot, grated 1 tbsp olive oil 1 tsp dried sage 1 tsp sugar 4-5chopped tomatoes 1packet of bread mix1/4cup grated mozzarella 400g spinach 2 peppers, one red one yellow

Method:

Health Benefits of pizza:

Ingredients:

Method:

How to use:

Health Benefits of Tonic Soup:

Ingredients:

Method:

Ingredients:

2 cups rice flour ½ cup curd, beaten salt to taste 1/4 tsp asafetida 1 tsp jeera powder 1 tsp ginger- chili paste 2 tsp garlic paste 2 tsp oil ½ cup urad dal atta

4banana leaves

Method:

Health Benefits of cooking in banana leaves:

Ingredients:

Method:

Health Benefits of Egg:

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Ingredients:

Method:

Health Benefits of chestnuts:

Nutrition Values of chestnuts:

Ingredients:

Method:

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Ingredients:

Method:

Health Benefits of Bread:

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Ingredients:

Method:

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1 onion, finely chopped
1 carrot, grated
1 tbsp olive oil
1 tsp dried sage
1 tsp sugar
4-5chopped tomatoes
1packet of bread mix
1/4cup grated mozzarella
400g spinach
2 peppers, one red one yellow

2 cups rice flour
½ cup curd, beaten
salt to taste
1/4 tsp asafetida
1 tsp jeera powder
1 tsp ginger- chili paste
2 tsp garlic paste
2 tsp oil
½ cup urad dal atta