10 Foods To Make You Feel Great

1. BLUEBERRIES - The ultimate immune-boosting food. Rich in anti-oxidants. 
2. BROCCOLI - Guards against cancer and is rich in a wide range of anti-oxidants, vitamins C and E, folate and iron. 
3. CARROTS - High in carotenes, known to boost the immune system. 
4. LETTUCE AND SALAD GREENS - Tangy varieties, such as chicory and endive, stimulate the liver, making them great detoxifiers. Most lettuces contain valuable amounts of vitamins, minerals and anti-oxidants. 
5. BEETROOT - Bursting with minerals and has anti-cancer, anti-inflammatory, anti-oxidant, immune-boosting and detoxifying properties. 
6. BRAZIL NUTS - You only need to eat two or three a day to benefit from their great combination of immune-boosting nutrients: vitamin E, selenium and B vitamins. 
7. GRAPEFRUIT - Has immune-boosting, antiseptic, wound-healing and anti-bacterial properties. 
8. GARLIC - Strengthens the heart and blood, and has anti-bacterial, anti-fungal and anti-viral properties. Also thought to help lower blood pressure. A key ingredient is allicin, which has cancer-fighting potential. 
9. CRANBERRIES - Best known for helping to prevent and treat urinary tract infections, especially cystitis, in women. They have both anti-fungal and antiviral properties. 
10. GINGER - Stimulates the immune system and circulation. 

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ALOO PARATHA

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter


Preparation of aaloo paratha :

1. For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
2. Mash the potatoes.
3. Add all the stuffing items to mashed potatoes and mix it properly.
4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
5. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
6. When top side is done change the side and keep a check (till properly baked)
7. Spread butter over it. Serve aloo paratha hot with yogurt (curd).

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INDIAN BUTTER CHICKEN

Ingredients:

300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves


How to make authentic butter chicken :

1. In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
2. Blanch, peel and puree the tomatoes. Keep aside.
3. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
4. For the curry heat the pan and add butter and immediately add the garlic paste.
5. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
6. Add the tomato puree and cook till the gravy leaves the side.
7. Lower the flame and add the cashewnut paste and stir constantly.
8. Now add the tomato ketchup, sugar and 1/4 cup water.
9. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
10. Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
11. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
12. Now add the garam masala and crushed fenugreek leaves. Mix well.
13. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
14. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
    
    Note:

• Milk should be at room temperature before adding to the gravy.
• Add milk and cream at low flame only.
• Add the garam masala only at the end.

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CAPSICUM MASALA CURRY

Ingredients:

2 big capsicums (cut into lengthwise)
2 onions (grated)
2 tsp ginger garlic paste
2 green chilies (finely chopped)
2 tbsp tomato puree
1 tbsp sesame seeds
1/2tbsp peanuts
1/2 tbsp coconut powder
1 tsp roasted coriander powder
1 tsp roasted cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp mustard seeds
1 tsp fenugreek seeds
Few curry leaves
1 tsp sugar
1 tsp fresh lemon juice
3 tbsp oil
Salt to taste
1 tsp finely chopped coriander leaves



How to make capsicum masala curry:

1. Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
2. In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
3. Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
4. Saute for some time add turmeric powder, roasted cumin powder and red chili powder.
5. Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.
6. Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
7. Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
8. Garnish it with the coriander leaves. Serve hot with chapatti.

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INDIAN VEGETABLE CURRY

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander



How to make vegetarian curry:

1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
3. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

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STUFFED TOMATO

Ingredients:

5-6 medium size Tomatoes / Tamatar
100-150gms Paneer grated or mashed
1 Onion finely chopped
Finely chopped Coriander leaves
2 Green chili (finely chopped)
Salt, Red chili powder to taste.
Gram Masala to taste
1/2 tsp turmeric powder
1 tbsp grated cheese
1 tbsp oil


How to make bharwan tamatar:

1. Wash the tomatoes and set dry.
2. Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
3. Heat oil in a kadhai add chopped onions and green chilies till tender.
4. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
5. Add paneer ,mix well and cock for a minute.
6. Fill tomatoes with the mixture.
7. Top with grated cheese and chopped coriander.
8. Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
9. Serve the stuffed paneer tomato hot.

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NAVRATAN KORMA RECIPE

Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
7. Add paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
9. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

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Kabuli Chane with Tomato

About this recipe:
Tender cooked kabuli chane are cooked with tomatoes, lemon juice and onions in a spicy blend of toasted jeera and mirchi. Eaten often during Ramadan for Iftar.

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chilli powder
2 tomatoes, chopped
400g kabuli chane, boiled
1 tablespoon lemon juice
1 onion, chopped

Directions
Prep:10min › Cook:20min › Ready in:30min

1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in kabuli chane and mix well.
3. Mix in lemon juice. Add onions; cook and stir until soft.
4. Remove from heat and place into a serving bowl; serve immediately.

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Kabuli Chane Curry

About this recipe:
In typical North Indian style, kabuli chane (chickpeas) are simmered in a fragrant and spicy gravy and garnished with fresh coriander. Serve with rice for a great meal.

Ingredients

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
knob ginger, finely chopped
6 whole, dried cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon Kashmiri Degi Mirch (cayenne pepper ok to sub)
1 teaspoon ground turmeric
800g kabuli chane, soaked overnight, boiled. Or tinned, undrained
handful chopped fresh coriander

Directions
Prep:10min › Cook:30min › Ready in:40min

1. Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, degi mirch and turmeric. Cook for 1 minute over medium heat, stirring constantly.
2. Mix in kabuli chane and their liquid (if using tinned). Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.

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Chicken Biryani

About this recipe:
An Easy to Cook and Delicious Chicken Biryani recipe by Reena Malhotra of rare recipes. Total Cooking Time including Preparation and Marination Time : Approx. 1 Hour 15 Minutes Serves : 4-5 Key Ingredients : 1 Chicken - Broiler - Approx. 600 grams and 0.4 Kg Basmati Rice. Can be made using a Gas Stove/ Electric Hot Plate/ an Induction Cooker.

Ingredients

4 Onions - Medium size
600g - 650g Chicken - Broiler - Small - 8 pcs.
400g Rice - Basmati
1/2 cup Curd
2 teaspoons Ginger Garlic Paste (Adrakh Lehsun Paste)
2 teaspoons Red Chilli Powder (Lal Mirch Powder)
2 teaspoons Biryani Masala
As per taste Salt
2-3 teaspoons Lemon Juice
1/4 cup Mint Leaves (Pudiney ke Patte)
1/4 cup Coriander Leaves (Hara Dhania) - chopped
6 Green Chillies (Hari Mirch) - cut from centre in two long strips
2 Bay Leaves (Tej Patta)
2 Green Cardamom (Choti Hari Elaichi)
2 Black Cardamom (Badii Kali Elaichi)
4 Cloves (Laung)
8 Black Peppercorn (Sabut Kali Mirch)
1 inch Cinnamon Bark (Dalchini)
2 litres Water
Small Muslin Cloth
100 grams Butter - melted
2 tablespoons Cooking Oil
1/2 cup Milk (luke warm)
2-3 drops Food Color - Orange
1 inch Ginger - Julienned (cut into long thin strips)
1 teaspoon Garam Masala Powder
2 teaspoons Kewra Jal
12" x 18" Food Wrapping Aluminium Foil

Directions

1. Cut Onions into Slices and Fry till Golden Brown. Don't Burn. Keep aside for use.
2. Wash and Clean the Chicken pieces. Poke the Chicken pieces with a Fork.
3. Take a Glass Bowl, add Chicken pieces, Curd, Ginger Garlic Paste, Red Chillies, Biryani Masala, Salt as per taste, Lemon Juice, few Mint Leaves, one fourth part of onions fried earlier and mix well. Apply the mix well on and around all the pieces of Chicken. Cover the Bowl and place it in a Refrigerator for Thirty minutes.
4. Wash and soak the Rice in Water for Thirty minutes.
5. Add and tie in a Muslin Cloth; the Bay Leaves, Green Cardamom, Black Cardamom, Cloves, Black Peppercorn and Cinnamon.
6. Boil Water in a Pan. Add and mix half a teaspoon of Salt into it. Put the tied Muslin Cloth Bag into the Boiling Water.
7. Drain the soaked Rice and add it to the Boiling Water. Parboil (Partially Boil) the Rice. Don't Overcook. When parboiled, Drain the excess Water from the Rice and let it dry.
8. Take out the Marinated Chicken from the Refrigerator.
9. Take a Pan with a thick bottom. Add Two Tablespoons of Cooking Oil in it and heat it on a slow flame for two minutes.
10. Add Marinated Chicken Pieces into it. Cook the Chicken on medium flame. Stir well but gently. Add One to Two tablespoons of water, if it appears dry. The Chicken will be cooked in Fifteen to Twenty minutes. Remove from flame and keep aside.
11. Take another large Pan with a thick bottom. Add and arrange a layer of cooked pieces of Chicken on the bottom of the Pan with a little Gravy. Then, spread and cover the Chicken pieces with half the parboiled rice.
12. Sprinkle : half of the remaining fried Onions, half of the Green Chillies, a few Mint Leaves, a few chopped Coriander Leaves over the layer of the parboiled Rice.
13. Pour : half the melted Butter, half the Milk, half the Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
14. Sprinkle : half a teaspoon of Garam Masala and half the Julienned Ginger all-over the layer of the Rice.
15. The first layer of the Chicken Biryani is now ready.
16. Add and arrange a layer of the remaining pieces of Chicken over the first layer of Rice.
17. Then, spread and cover the layer of the pieces of Chicken with the remaining parboiled Rice.
18. Sprinkle the remaining : fried Onions, Green Chillies, Mint Leaves and chopped Coriander Leaves over the layer of the parboiled rice.
19. Pour the remaining : melted Butter, Milk, Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
20. Sprinkle the remaining : Garam Masala and Julienned Ginger all-over the layer of the Rice.
21. Tightly Cover the Pan/ Cookware with Food Wrapping Aluminium Foil or Cover the Pan with a Lid and seal it with Cooking Dough.
22. Cook the sealed Pan on a very slow flame for Twenty Five to Thirty Minutes.
23. The Chicken Biryani is now ready. Stir and Mix all the Contents Gently.
24. Serve Hot with Mint Raita/ Chutney, Sliced Onions and Enjoy!

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Veg Biryani

About this recipe:
what can a vegeterian look for ? chicken or dum biryani ?? na na.. I am a veggie and so i decided to go for veg biryani. I generally have less time in the morning and when you need to cook something fast this is the best thing to do.. lets try !


Ingredients
Serves: 4
2 cups basmati rice soake for 10 mins
4 onions
2 tomatoes
1 cup beans chopped slit vertically into pieces
1 cup carrots chopped vertically into long pieces
1 small cup fresh green peas
1 cup potatoes chopped vertically into long pieces
2 spoons chilli powder
2 spoons everest biryani masala powder
1 cup chopped corriander leaves
1 string curry leaves
15 tbl spoons oil which you are used to
2 spoons salt - to taste
4 cups water - 1:2 measurement for rice

Directions
Prep:20min › Cook:15min › Ready in:35min
keep the basmati rice soaked for 10 mins and drain water
cut all vegetables into long slices. Onions cut long slices and tomatoes also chopped
heat oil in kadai or cooker pan , add curry leaves, onions and fry till brown.
fry tomatoes till soft
add all vegetables, rice, chilli powder, everest masala, salt , water and close the pressure cooker lid. Allow for one whistle and in medium flame and switch off once done.
after cooling, open the lid, mix once and sprinkle corriander leaves.
delicious biryani ready...

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