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  • Monday, July 27, 2009

    More From Amirev777 (MyLot)

    Chicken-Capsicum Masala


    Capsicum - 2 big ones cut lengthwise
    Boneless chicken, cubed - 400 grams
    Onion - 1 big one finely chopped
    Tomatoes - 2 medium finely chopped
    Ginger Garlic paste - 1 1/2 tsp,
    Tomato paste - 1 tsp OR tomato puree - 2 tbsp
    Cashews - 2 tsp
    Milk - 2 tbsp
    Cream - 1 tbsp
    Cumin Powder - 1 1/2 tsp
    Red Chilly powder - 1 tsp
    Turmeric powder - 1 tsp
    Finely chopped coriander leaves - 2 tsp
    Salt to taste.


    Take a heavy bottomed vessel and add butter to it. When butter heats up, add turmeric powder. Now add ginger garlic paste and onions and fry till onions are slightly brown in color. Then add finely chopped tomato and fry for a minute. Make a fine paste of cashews and milk by grinding it in a mixer. Now add the tomato paste, cashew paste, red chilly powder and cumin powder and fry for a minute. Let this mixture cool for about 10 minutes and then grind it in a mixer to a fine paste. (This paste will be nice orange in color). Take a vessel and heat butter. To this add capsicum and fry for about 5 minutes. Then add the fine paste. Let it boil for a few minutes. In another pan heat some butter and shallow fry boneless chicken cubes. Add this to the above mixture and fry for a few minutes, till the chicken is fully cooked. Add beaten cream to this mixture and garnish it with finely chopped coriander leaves. Serve hot with rotis, naans or parathas.

    Baked Tuna Pita Pocket
    June 11th, 2009 by amirev777

    100 gm part-skim mozzarella cheese
    1 tsp low-fat yogurt
    Dash of garlic powder
    Dash of black pepper
    1 tsp light mayonnaise
    1 Tbsp carrots, grated
    1 Tbsp celery, chopped
    1 Tbsp onion, chopped
    1/4 cup white tuna fish, packed in water, drained
    1 small whole wheat pita bread

    Preheat oven to 350 degrees F (180 degrees C). In a medium bowl, mix all ingredients together, except the mozzarella cheese. Stuff the mixture into a small whole wheat pita bread and sprinkle with mozzarella cheese. Close the pita pocket and wrap it in foil. Bake for 15 minutes or until the cheese is melted. Unwrap foil and serve

    Cottage Cheese Masala:


    150 grams cottage cheese
    1/2 cup Cashew nuts
    3 onions, chopped
    3 tomatoes, chopped
    3 flakes garlic, chopped
    small piece ginger, chopped
    1 cup water
    1 tsp poppy seeds
    1/2 tsp red chili powder
    1/2 cup milk
    1/2 tsp hot spice mix (garam masala)
    Coriander leaves
    2 tbsp oil

    Method of preparation

    1. Fry cottage cheese till golden brown.
    2. Remove and put it aside. Fry cashew nuts in the same oil and keep aside.
    3. Deep fry onions till golden brown. Cool and grind into a paste.
    4. Boil tomatoes, garlic, ginger in water, till tomatoes are soft. Cool and then make puree.
    5. Soak poppy seeds for 2-3 min. Grind to paste.
    6. Heat oil and fry onion paste till brown.
    7. Add chili powder and poppy seeds paste and stir.
    8. Add tomato puree and cook till oil separates.
    9. Add milk gradually, stirring constantly, and cook for 3-4 mins.
    10. Add garam masala (hot spice mix) and salt.
    11. Add enough hot water to get a thick gravy
    12. Boil and then simmer for 10-12 minutes.
    13. Add cottage cheese and cashew

    Boil once more, simmer for 5 minutes till paneer is heated. Garnish with coriander.

    **Masala describes a mixture of spices in South Asian cuisines
    **Paneer is a South Asian and Persian cheese