Have you already cooked a grilled fish fillet but would want to prepare it differently? That won't be a problem because in this recipe you will prepare grilled fish fillet differently.
 You will be cooking another new recipe that requires a grilled fish fillet which is also healthy to eat. First would be to go to the market and buy the supplies for the other ingredients that you need for the recipe.
 Choose the freshest ingredients.
 Fresh ingredients would be a lot better since fresh would mean that it still have retained most of the nutrients needed for a good diet.
Let us know what kind of recipe you will be cooking and what its health benefits are.
 The food you will be cooking is grilled fish fillet with garlic and lemon. Its health benefits are what you need and require in your diet.
You should know that fish is high in protein content, low in calories, fat, sodium and cholesterol.
 One thing that health doctors found in fish is that they can help a person because of its omega 3, DHA, and EPS which is essential for a healthy body.
 Lemon juice can give you Vitamin C and it also adds more taste to the fish. Here are the steps in cooking the recipe.

Ingredients:

• 3 cloves garlic, finely chopped

• 4 salmon steaks

• 4 tablespoons fresh lemon juice

• Lemon wedges for garnishing

• 1/2 cup sour cream or yogurt

• Salt and pepper to taste

• 2 tablespoons parsley, chopped

Cooking the Food:

1. Prepare your grill and then add some charcoal underneath then light it up until it turns bright red.

2. Put the garlic, sour cream, lemon juice and parsley into a bowl and combine them all together.

3. Sprinkle some salt and pepper on the salmon and even it out so the salmon can absorb the salt and pepper evenly.

4. Place the fish on the grill and apply some of your garlic marinade on the top side of the fish.

5. When you are done applying the garlic marinade, place the grill rack under the broiler.
 The grill should be at least 5 to 6 inches away from the coal or heat source.
Be careful. The grill rack would be really hot.

6. Grill the fish until the garlic marinade begins to bubble, when you see the marinade boiling, turn the fish fillet and add some of the sauce or marinade on the top side again.

7. Broil for another 5 minutes or until done, test the fish with a fork or broiler fork and remove from heat.

8. Serve the dish with your choice of grilled vegetables. This recipe is good for 4 servings.
Using garlic and lemon juice can add more taste to the fish fillet and at the same time adds more nutrient value to your intake.
 Your diet would never be ruined if you follow some of the good grilling recipes.



Elizabeth Beauchamp is a writer who is a health and fitness enthusiast. In fact, he likes to write about food, diet and topics about how to grill salmon and grilling steak, and other interesting stuff.
Article Source: http://EzineArticles.com/?expert=Elizabeth_Beauchamp
Calzone is a great food for pizza lovers because it is made from a pizza dough crust, folded over and stuffed with all kind of goodies, including meat, cheese, vegetables, and herbs.
The word "calzone" is Italian for trouser or stocking and you can get calzone from a lot of pizza outlets since the two foods are closely related.
Calzone is similar to pizza but folded over and closed, to make a semi circle shape.
Small calzones are served whole and eaten with the fingers but bigger ones are usually cut in half before serving. One big calzone can feed several people.

Yummy Fillings for Calzone:

Mozzarella and ricotta are the most popular cheese used in calzone, although provolone and parmesan can be used too.
 Salami, ham, vegetables, and egg are other popular fillings and you can serve calzone with a dipping sauce, such as marinara sauce or chili sauce, on the side.
Top the calzone filling ingredients with parsley and garlic infused olive oil and you have a wonderful and traditional Italian treat.
You can get calzone in Pizza Hut and it is known as P'zone, but this delicious Italian food is easy to make yourself.
Try the following recipe and you will not be disappointed.

Easy Tuna and Spinach Calzone Recipe

This recipe serves four people.
Although making a pizza dough recipe is pretty straightforward, the following calzone recipe uses readymade pizza dough to save time.
You can vary the ingredients if you like, using any kind of cooked vegetables and perhaps using cooked meat or chicken instead of the tuna.
 You can use any type of pizza sauce, else make your own sauce.
Mushroom sauce is another nice one to serve with this homemade calzone, as is marinara sauce.

How to Make Easy Calzone

You will need:
  • 10 oz can refrigerated ready to rise pizza dough
  • 1 cup shredded mozzarella or cheddar cheese
  • 10 oz frozen chopped spinach, thawed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 8 oz can pizza sauce
  • 1 cup chopped fresh or canned tomatoes
  • 9 1/4 oz can tuna, drained and flaked
  • Pam spray
  • Cornmeal (optional)

How to make it:
  •  Preheat the oven to 425 degrees F and unroll the chilled pizza dough on to a floured board. Cut it crosswise into 2 pieces. Roll each one into a 12 inch circle.

  • Squeeze the water out of the spinach and chop it finely. Sprinkle spinach, tomatoes, tuna, cheese, and seasonings over the bottom half of each dough circle, keeping them within an inch of the edge.

  • Moisten the bottom edge of the dough and fold it over the top edge, crimping it with a fork or pinching it closed with your fingers. Spray the dough top lightly with Pam and sprinkle some cornmeal on top, if you want to.

  • Put the pair of stuffed calzones on a baking sheet and cook for about 25 minutes or until the outside is golden brown. Heat the pizza sauce in a pan. Cut the calzones in half and serve them with the pizza sauce spooned over the top.

  • Your eyes you can almost smell and taste it, now it conjures up such vivid images of the best tasting pizza imaginable. All Great pizzas have some things in common, no matter who makes your favorite pizza. These include two main things, get these right and you are most of the way towards the best pizza on earth. They are great pizza dough and a wonderfully rich, thick, and lively pizza sauce.

  • What if I told you, you didn't need to call out for that pizza? What if I told you we could give you the skills, knowledge, and recipes to make those great pizzas in your own oven? No driving, no tipping some kid for late pizza delivery; piping hot and wonderfully robust pizza when you want it.

  • If this even slightly appeals to you, you owe it to yourself and your family to check us out and start making fresh homemade pizza your family will call the best pizza around. It doesn't matter what types of pizza your family loves we cover it.

  • Whether or not you use pizza making equipment, you will need the best pizza recipes for tasty results. You can find lots of easy pizza recipes at GreatPizzaRecipes.com, including ideas for the tastiest pizza dough, as well as the most mouthwatering meat pizzas, the healthiest vegetable pizzas and lots of pizza making tips and tricks.


You Make the Pizza, We Help You Make It Great!
Article Source: http://EzineArticles.com/?expert=KC_Kudra
Normally for a conventional couscous recipe, you would source the couscous grain itself from a brighty coloured cardboard box or a cellophane packet.
This is has been pre-steamed and dried.
 The package directions usually instruct to add a little boiling water to it to make it ready for consumption.
This method is quick and easy to prepare by placing the couscous in a bowl and pouring the boiling water or stock over the couscous, then covering the bowl tightly.
 The couscous swells and within a few minutes is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than dried pasta or rice.
Nobody would contemplate making the couscous from scratch out of ground wheat flour.
 But there are other kinds available, such as barley couscous and Israeli couscous.

Israeli couscous:

Israeli couscous, also known as maftoul or pearl couscous, is a larger version of couscous and used in slightly different ways.
 In Western cooking it is often used as a bed for or dishes, or put into salads.
 It has been compared with Middle Eastern Taboul or egg barley.
Israeli couscous is actually a version of North African Berkukes introduced by immigrants from various parts of North Africa in the early 50s and Levantine Maghrebiyya (from the Maghreb) common in Palestine, Jordan, Syria and Lebanon.
 Couscous was meant to provide a rice substitute for those immigrants from eastern Arab countries and from Persia, where rice was the staple grain.
 Unlike North African couscous, Palestinian couscous, (Maftoul) is not semolina at all, but rather a toasted grains of a mixture of bulgur and flour.

Seafood and couscous recipe:

This is a fantastic seafood and couscous recipe which I originally adapted from a Sunday Magazine and then put up on the ukcider wiki for anybody to copy.
 Seafood is wonderful and the couscous itself is prepared by combining it with coked rice, which makes a great mixture of textures and flavour.
Oysters poached in cider, with Lemon Sole and couscous rice

Ingredients - serves two:
  • 1 dozen oysters
  • 2 fillets of lemon sole 1 pint of good cider
  • 3 cloves of garlic
  • 1 cup of cooked rice
  • 1 cup of plain couscous
  • butter
  • salad
Method:

Scrub the oyster shells under a running tap.
 Bring the cider, crushed garlic cloves and a generous knob of butter to the boil in a saucepan.
Add the oysters, cover and simmer for 2 minutes until they start to open.
 Turn down the heat With a slotted spoon, remove the oyster shells from the pan.
 carefully remove the whole oysters from their shells and pour the juices back into the pan.
Simmer the liquid further while melting some butter in a frying pan (for the fish).
In a deep serving dish, mix the cooked rice and instant couscous grains then pour enough of the liquid over them to cover with an extra half inch of liquid on top.
 Leave this to stand, while the couscous expands, lightly stirring once or twice.
 Pan fry the lemon sole fillets in the melted butter for 2 minutes, then add enough of the liquid to cover and poach for 1 minute.
 Transfer the cooked fillets onto serving plates, pour the remaining liquid into the pan (with any fishy bits left in) and boil vigorously, stirring until reduced to a few tablespoons of viscous yummy concentrated fishy cider sauce.
To dish up, line 6 oysters up on a piece of fish on each plate, pour the sauce over the oysters, spoon some couscous rice next to it.
Serve with a mixed salad.
I tried this out today and it was lovely, the cider sauce is rich but the oysters are succulent and plain couscous rice complements well.
 Cooking time: about half an hour,
If you were wondering, I bought the oysters, lemon sole and a 2liter flagon of cider from Morrisons for about £12 or $24 total so that makes it a gorgeous and economical seafood and couscous recipe which I hope you will try out and enjoy as much as I did.



Andy Roberts is a cook and writer who evangelises for genuine North African dishes. He has a unique way of explaining how to put dishes together, which is often entertaining but also more practical than the conventional recipe. He is also author of the couscous recipe blog.
Article Source: http://EzineArticles.com/?expert=Andy_Roberts

Article Source: http://EzineArticles.com/692604
When you think curry, you are probably thinking of a Saturday night, a few beers with your friends... well think again.
 This is a super healthy curry you can do any day of the week and it won't leave you feeling fat, bloated or heavy! This recipe has optimal amounts of protein and healthy fats and is low in carbohydrates.
Who says you need to have rice with a curry - we have included a yummy cauliflower rice and I promise you, you won't even know the difference.
Low carb, highly nutritious and tasty!
Venison is a nice change, being one of the leanest and very tender red meats.
This Venison curry is a great option in the cooler months and it includes the spice Turmeric, one of nature's most powerful healers which has been shown in multiple research papers to aid in fat metabolism and help in weight management.

Ingredients :
  • 250g Diced Venison
  • 2 chopped Garlic Cloves
  • A pinch of Sea Salt
  • A glug of Olive Oil
  • 1 large finely chopped Onion
  • Red or Green Sliced Chilli, deseeded
  • 4 Cloves
  • 1 tsp Garam Masala
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1 ½ tsp Ground Cumin
  • 400ml can Organic Coconut Milk
  • Juice from ½ Lemon
  • 1 mug of halved Cherry Tomatoes
  • A few handfuls roughly chopped Spinach
Method:
  • - Crush the Garlic Cloves with the Salt and rub into the Meat, set aside
  • - Gently heat the frying pan with Oil and cook the Onion until softened but not coloured (about 5 mins).
  • - Add fresh Chilli and cook for a further minute
  • - Add the Meat and cook until it's nicely browned and caramelised.
  • - Add the Spice and cook on a low heat for a few moments
  • - Pour in the Coconut Milk and stir.
  • - Put a lid on and let it simmer for 20-30 minutes until the Meat is tender.
  • - If the Sauce is looking too thick during the cooking process, add a glug of water.
  • - Add Tomatoes and Spinach and cook for a further minute
  • - Finish with the Lemon Juice, adjust Spices, Salt or Fresh Chilli, if needed.
Cauliflower Rice:
  • 1 head cauliflower (or however much you want)
  • 2 glugs olive oil or a knob of butter
  • Steam cauliflower in a saucepan just enough to soften it. DO NOT ADD WATER, as it will become soggy. There is plenty of moisture in the cauliflower.
  • Process the cauliflower in a food processor until it is the size of rice or couscous, either using a plain steel blade or a shredder blade. Alternatively, you can shred it with a hand-held grater, or even a knife. The key is to make it fine.
  • Saute the cauliflower in a pan with oil and any additional seasonings you desire-garlic, ginger, pepper.


Results Personal Training in Hampstead, North London specialises in Fat Loss, using a holistic approach to diet and exercise. Results have helped thousands of individuals gain health, confidence and a body of their dreams.

For your free rapid fat loss workout visit http://www.resultspersonaltrainers.co.uk
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Article Source: http://EzineArticles.com/?expert=Krystie_Millward
These simple budget friendly meals are filled with great taste and nutrition and come together using fresh ingredients and are perfect for both vegetarians and meat eaters.
Plant based foods provide great nutrition, are naturally low in fat, and easy on the budget all at the same time.
 These flavorful budget meal recipes are quick and easy to make, use only a few fresh, healthy, and natural ingredients, minimal preparation time, and will save you money every time you prepare them.
Simple options are included to please meat eaters too.
Each recipe makes 2 to 3 servings
__________________________________________________
Minty Black Beans with Quinoa

Ingredients: 
  • 1 1/2 cups cooked quinoa - keep warm
  • 1 (15oz) can black beans - rinsed and drained
  • 1/2 cup frozen peas - thawed and drained
  • 1 tbsp fresh mint - minced or 1 tsp dried
  • 1 tbsp (or to taste) ponzu sauce
  • lime zest - to taste
  • drizzle olive oil
 Preparation:

- Cook the quinoa according to package directions and keep warm.

- Thaw and drain the peas.

- Place the beans, peas, mint, and ponzu sauce in a bowl and toss to combine well.

- In another bowl, combine the warm quinoa, lime zest and olive oil and mix well.

- To serve, place some quinoa on each serving plate and serve the bean mixture over the quinoa and serve along with sliced tomatoes and artichoke hearts sprinkled with some salt and fresh ground black pepper.

Optional Add-In:

- Add some slices of crispy cooked and crumbled turkey bacon or vegetarian style bacon to the bean mixture
__________________________________________________
Lemon Couscous with Garlic Lima Beans

Ingredients:
  • 2 cups cooked couscous
  • 1 1/2 cups frozen lima beans
  • 1 cup cherry tomatoes - cut each in half
  • 1 clove garlic - minced
  • garlic oil - to taste
  • 1 tsp - lemon zest
  • 1 tsp Italian seasoning mix
 Preparation:

- Cook couscous according to package directions and keep warm.

- Cook the lima beans according to package directions and keep warm.

- Combine the lima beans with the tomatoes, minced garlic clove, garlic oil, and Italian seasoning. Toss well to combine.

- Add the lemon zest to the warm couscous and toss well.

- To serve, spoon the couscous on each serving plate and top with the lima bean mixture.
 Serve with a wedge of iceberg lettuce dressed with Italian dressing along with a small bowl of applesauce on the side.

Optional Add-In:

- Add some cubed cooked ham - add to the lima bean and tomato mixture
__________________________________________________
Creamy Lentil Salad

Ingredients:
  • 1 (15oz) can of lentils - rinsed and drained
  • 1/2 cup scallions - diced
  • 1/2 ripe avocado - peeled, pitted, and cut into cubes
  • 2/3 cup croutons - plain or flavored may be used
  • red wine vinegar - as desired to moisten the salad
  Preparation:

- Place all the salad ingredients in a bowl and toss well to combine. Adjust the vinegar to taste.

- Season with salt and pepper to taste and toss again.

- To serve, scoop salad into lightly steamed red cabbage leaves and serve along with cooked, warm pasta seasoned with olive oil, lemon juice, and lemon pepper.

Optional Add-In:

- Add some cubed grilled chicken
__________________________________________________
Simple Bean Salad Recipe

 Ingredients:
  • 1 (15oz) can chili beans (drain and reserve liquid)
  • 1 (15oz) can black beans - rinsed and drained
  • 1/2 cup fresh tomatoes - chopped
  • 1/2 cup frozen corn - thawed and drained
  • 1/2 cup low-fat shredded cheddar cheese
  • fresh cilantro - 1 tbsp (or to taste) chopped
   Preparation:

- In a mixing bowl, combine all the ingredients, adding a couple of tablespoons of the reserved liquid from the chili beans, and toss well.

- To serve, use salad as a filling for an omelet along with toasted whole grain bread and your favorite spread.

- Another idea is to serve this bean salad along side or on top of warm cornbread.

Optional Add-In:
- Add some cubed grilled steak


Article Source: http://EzineArticles.com/?expert=Laura_Cockerell

First and foremost what is turmeric? Turmeric is a spice used in many Indian recipes which contain curry.
Its the spice that gives the bright yellow color.
Turmeric has a peppery and bitter flavor and a mild fragrance reminiscent of ginger. It not only is know to be an ingredient used in curry but it is also what gives your favorite mustard it bright yellow color.
Turmeric comes for the root of the Curcuma plant and has a tough brown skin.
 It has been used through out history as a anti-inflammatory by both the Indians and the Chinese. Although it is know as the Indian Saffron it is not saffron.
 In history Turmeric has been used as a condiment, a healing remedy, as well as a dye for textiles.

For medicinal purposes it has been used to treat a wide variety of conditions such as flatulence, jaundice, menstrual cramps and conditions associated with menstrual cycle, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic in infants.

Recent research suggest turmeric also help in the relief of IBD or Inflammatory Bowel Disease caused by Crohn's and ulcerated colitis.
In this study mice were given Turmeric added to their diet for 5 days while others were given a common treatment and this study revealed the mice given turmeric had less side effects.
 Upon researcher checked further the discovered less signs of the disease in the mice who's diet included Turmeric.

It is also found to be helpful in the relief of Rheumatoid Arthritis according to clinical studies.
 By neutralizing free radicals, a chemical that can travel through out the body and cause damage to the healthy cells and cell membranes.
 Which in turn causes joint pain.
With its combination of antioxidant and anti inflammatory effects.
 Also the same antioxidants can help in protecting the colon cell in turn slowing the risk of colon cancer.

Studies are being conducted to test the benefits of Turmeric with other diseases and cancers and the combination of Turmeric with other healthy alternatives.
Such as fruits and vegetables. Like Turmeric and cauliflower which was tested to halt prostate cancer.

The second leading cause of death among men in America with 500,000 new cases each year.
 But when researching other countries found that Prostate cancer is a rare occurrence among men in India. Whose low risk has been attributed to a diet high in Vegetables and curry spices.
 Researchers believe that the combination of vegetables and Turmeric could be an effective treatment and prevention of Prostate Cancer.

Although Turmeric is an ingredient in curry most people add extra for the flavor.
 How ever if you are interested in the health benefits of turmeric, be sure to choose turmeric instead of curry blends because recent research indicates that the amount of turmeric in these blends is minimal.

Even though we think of Turmeric to be used only in Indian foods you can add it to foods you commonly eat. Try these Holiday dinner ideas.

Stuffing with Currents, apricots and Pistachios

What you need:
  •  2 TBLS butter
  • 1 small onion minced
  •  2 medium cloves garlic minced
  •  1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  •  1/8 tsp turmeric
  • 1 cup plain couscous
  •  1-1/3 cups chicken broth
  •  1/4 cup finely chopped dried apricots
  •  3 TBLS dried currents
  • 1/4 cup shelled pistachio nuts chopped
  • 2 TBLS minced parsley (optional)
  •  salt and pepper to taste.

Directions:

Heat butter over medium heat in a saucepan add onions, garlic, cinnamon, ginger, and Turmeric, and saute until onions and garlic are softened about 3-4 minutes. Add couscous stir until well coated with spices and butter. add chicken broth and cook until pasta is tender let stand until couscous absorbs water

Fluff with a fork and add dried fruit nuts and parsley season with salt and pepper to taste. Great with Cornish hens.

Glazed Turkey (chicken)

This recipe also works with Cornish hens

Ingredients (for each pound):

  • 1/4 tsp fennel seeds
  • 1/4 tsp coriander seeds
  • 3 Cardamom pods (seeds only)
  • Ground ginger to taste
  • Cumin seeds to taste
  • 1/4 to 1/2 tsp dried red Chiles crushed

  • 1/4 tsp Turmeric (more if desired)

  • Mix all spices together either with a mortar and pestle or in a electric coffee grinder until course powder.

Main Dish:
  • 1 Whole turkey or breast (chicken can be used)
  • 1/2- 2/3 cups corn syrup
  • 2 TBLS prepared mustard (spicy or Dijon)
  • 2 small garlic cloves chopped
  • Salt to taste
  • pepper to taste
  • Juice of 1/2 lemon (reserve other half)

Directions:

Thaw and rinse Turkey or chicken

in a bowl combine powder mixture (amount used depends on your taste)with syrup, mustard, garlic, salt and pepper, and lemon juice.

Heat oven to 375

Cut reserved lemon in half again and place inside bird. place in roasting pan brush on glaze and reserve the remainder for basting later.

bake until juices run clear usually depending on size of bird Chicken and Cornish hens about an hour. Bast about every 30 minutes.

Spice mixture is based on one pound of meat but you can make as much or as little as you like. For a 10 lb turkey I usually triple the recipe.

Left over idea is to serve with rice and vegetables for a after holiday meal.


Much of the information for this article came form these web sites. These web site offer more information then what is listed here.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78
http://homecooking.about.com/library/archive/blpasta45.htm
Article Source: http://EzineArticles.com/?expert=Mary_Morgan
The ingredients for overnight chicken casserole are:
  • 2 cups chopped cooked chicken
  •  1 can Cream of Mushroom soup
  • 1 can Cream of Chicken soup
  • 2 cup milk
  • 1 medium onion
  • 2 cups uncooked macaroni
  • 1/2 cup diced cheese
  • salt and pepper, to taste

Procedure:

Mix all the above ingredients well and refrigerate it overnight. Bake it at 350F for one hour. After you bake it, you need to remove it from the oven. Sprinkle the top with herbed stuffing mix and bake it again for another 15 minutes. You can substitute turkey for chicken.
Lamb with prunes tagine is a classic Moroccan dish that combines sweet prunes and savory tender meat with the fragrant intense spices of ginger, saffron, cinnamon and pepper. It's often served at parties, weddings and other special occasions with khobz (Moroccan bread) for soaking up the tasty juices.
Moroccan Jews serve this dish to celebrate the New Year as the sweetness of the dish symbolizes their hope for sweetness in the forthcoming year.
TIP - It can be made the day before an event and re-heated just before the party.
This recipe explains how to cook the dish using the traditional ceramic tagine pot as this provides better results, but you can use a pressure cooker or a casserole.


  • Preparation Time: 15 minutes
  • Cook Time: 3 hours
  • Serves 4 to 6

Ingredients:

• 2 lb. (about 1 kg) tender lamb, cut into three inch pieces

• 2 medium onions, grated or very finely chopped

• 3 cloves garlic, finely chopped or pressed

• 3/4 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon ginger

• 1/2 teaspoon saffron threads, crumbled

• 1/2 teaspoon turmeric

• 1 or 2 sticks of cinnamon

• 1/4 cup olive oil

• 1/4 cup butter or vegetable oil

• handful of coriander sprigs, tied together into a bouquet

• 1/2 lb. (about 1/4 kg) prunes (Stone-in prunes tend to hold together better.)

• 1 tablespoon honey

• 2 tablespoons sugar

• 1 1/2 teaspoons ground cinnamon

• 1 tablespoon toasted golden sesame seeds (optional)

• handful of fried blanched almonds (optional)

Preparation:

Slice one of the onions and layer the onion rings on the bottom of the tagine. Finely chop the other onion and mix with the meat, garlic, oils and spices, and place on the onion rings.
Add 2 1/2 cups of water, cover, and place the tagine on the hob over a medium heat.
 Allow the tagine to reach a gentle bubbling boil (this may take a while), and then reduce the heat and simmer.
 Allow the tagine to cook for 2.5 hours, then add the prunes and honey, sugar and cinnamon and simmer for a further 20 minutes, or until the meat is very tender and the liquids are reduced.
The meat should be falling off the bone. Remove and discard the coriander sprigs.
Serve in the tagine pot.
Garnish with fried almonds and/or sesame seeds for extra flavour and wow factor to impress your guests.



http://www.cafemozaic.co.uk/
Authentic Moroccan food in Manchester
Article Source: http://EzineArticles.com/?expert=Esther_Bousselham
Food in Morocco plays an important role in traditional life.
 From weddings to baptisms to circumcisions, it is the basis of social gatherings and celebrations. From couscous to tagines and pastilles, the delicate flavors are a blend of tastes of many civilizations. Arab, Berber, Middle Eastern, French and Jewish are just some of the influences on what is today recognized as Moroccan cuisine.
Over the centuries,
 the chefs of the royal kitchens refined the cuisine to create local mouth-watering dishes to titillate our taste buds.
 Apricots, dates, figs and raisins local foods while almonds, pine nuts and pistachios are used exte3nsively.
Spices such as cinnamon, cumin, turmeric, ginger, saffron and mint lend an exotic flavor.
And mint tea is the favored drink, with freshly squeezed juices a close second.
A truly traditional Moroccan dish is a tagine, a stew of vegetables with poultry or beef and dried fruit. The fruit is added towards the end to give an overall sweetness to the dish..
 The vegetables are set around the meat, which is placed in the center of the pot together with the fruit.
 The tagine is then covered and cooked slowly over a charcoal stove (called kanoun).
 Tagines also contain salted or preserved lemons, giving them a unique flavor that can't be replicated using fresh lemons.
 Traditionally, the tagine is served with couscous, rice or bread.
When eating, start on the outside with the vegetables, working your way to the meat at the heart of the dish. Here is a recipe to get you started on a traditional tagine:

Ingredients:
  • 1 chicken, cut up into 6 pieces
  • 170 g (6 oz) dried prunes, chopped fine60 g (2 oz) whole, blanched almonds
  • 1 large white onion, finely chopped 2 cloves of garlic, crushed
  • ½ teaspoon powdered ginger
  • 1 teaspoon powdered cinnamon
  • ½ teaspoon turmeric
  • 1 teaspoons ground cumin
  • 2 tablespoons vegetable oilsalt and freshly ground black pepper to taste
Directions:
  • The day before, prepare the chicken marinade. Wash the chicken in salted water and drain. Mix crushed garlic with 1 tbsp salt to make a paste. Rub into the chicken and then rinse under running water until the chicken no longer smells of garlic. Drain and set aside. Rub the chicken pieces with salt, cumin, and pepper and let stand for 1 hour.Cover the prunes with cold water, add the cinnamon and bring to the boil. Cover and simmer for 30 minutes or longer - until the prunes are tender.
  • Place the chicken pieces in a 5-quart deep casserole over medium heat and add the chopped onion, turmeric, ginger, salt, pepper and almonds. When the almonds are brown, remove with a perforated spoon and
  • drain on kitchen paper. When the chicken is browned, cover with water just so the chicken pieces are covered and bring to the boil. Reduce heat and simmer, covered, for 30 minutes.
  • After 30 minutes, add the prunes and some of the prune water to the casserole and continue cooking until the chicken and prunes are very tender.
  • Sprinkle with the almonds and serve at once.


I'm a trip consultant, planner and manager who loves creating unique intercultural adventures for families. I want to impart information,tips and personal experiences especially related to family adventure travel.
http://www.familyadventuretravelworks.com
Sylvia@travelworks4u.com
http://www.familyadventuretravelworks.com/how-to-prepare-a-moroccan-tagine Article Source: http://EzineArticles.com/?expert=Sylvia_Arad

We have all known that Salmon has a great set of nutrients and minerals which we could get from. We have seen a lot of dishes that can be served using salmon and that is very overwhelming because not only it's delicious, it's also one of the tastiest food that you could ever eat which is rich in vitamins and nourishment that our body needs.
For that, why don't we try to cook salmon in a Moroccan style that will absolutely give another drama and style with the usual way of cooking salmon? In this salmon recipe that you would surely love because of its intricacy that promotes style but never forgets to be holding on to its taste.
Here are the things that you would need in cooking the Moroccan Style of Salmon:

Ingredients:
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 (28 ounces) can whole, peeled tomatoes
  • 4 teaspoons honey
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon ground cumin
  • 1 1/2 teaspoon lemon juice
  • Salt, black pepper and cayenne pepper to taste
  • 6 salmon fillets (4-6 ounces each)
  • 2 tablespoons chopped almonds, toasted
  • 2 tablespoons fresh coriander, chopped
This ingredient would yield up to six servings so if you would life to stretch it some more so that you could invite more guests to taste your recipe then just adjust it.
Then, follow the directions and instructions below on how to perfect your salmon recipe.
This could make your day just by cooking salmon in a Moroccan style.
 You would never wish to miss this salmon recipe.

Directions:
  • 1. Saute onions and garlic in olive oil in a medium skillet over medium-high heat until golden. Mix in tomatoes, tomato liquid, honey, lemon peel and cumin. Cook 10 to 15 minutes. Blend in lemon juice and season with salt, pepper and cayenne to taste.
  • 2. For the meantime, season salmon fillets with salt and pepper. Broil 4-6 inches from heat, allowing 10 minutes cooking time per inch of thickness, calculated at the thickest part.
  • 3. Put all fillet on a dinner plate. Top with tomato sauce. Sprinkle with almonds and coriander. Serve up with couscous.

More salmon recipes, up and on-the-go in this website: http://www.weloveseafood.com/SalmonRecipes.html.
Article Source: http://EzineArticles.com/?expert=Ciara_Jones

The ingredients for Voodoo Chicken Salad are:

Voodoo Dressing:
  • 2 tablespoons Dijon mustard
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chili paste
  • 1 tablespoon crushed red pepper
  • 1/3 cup real mayonnaise
  • 3/4 cup sesame or extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 1/4 cup soy sauce
  • 3/4 cups sugar
  • 2 tablespoons garlic, peeled
  • 2 tablespoons ginger, peeled
Chicken Salad:
  • 2 halved, grilled chicken breasts, cubed, skin removed
  • 2 tablespoons Feta cheese (optional)
  • salt and pepper, to taste and
  • paprika
Procedure:

Place all the ingredients into the bowl of a blender or food processor and process until smooth.
You can serve over cubed just-grilled chicken breast which has been arranged over crisp lettuce sprinkled with crumbled Feta cheese.
 You can dress up the dish with halved cherry tomatoes or vine-ripened tomato wedges.
You can sprinkle with paprika for a color accent.
How to make Prawn Pulao or Prawns Biryani?
Prawn Pulao | Prawns Biryani Recipe:

Ingredients:

√ ½ cup prawns
√ 3 tsps ginger-garlic paste
√ 5 green chillies
√ 1 tsp jeera powder
√ 1 onion
√ 5 tomatoes
√ ½ cup grated coconut
√ ½ cup coconut milk
√ ¼ cup oil
√ Salt-according to taste
√ 2 ½ cups basmati rice
√ 7 or 8 cloves
√ 3 tsps cinnamon powder
√ 3 cardamoms
√ Salt
√ 3 tsps butter

Method:

♦ Add water and parboil the rice
♦ Drain and keep aside.
♦ Put the pan on fire, add half of the oil. Add thinly sliced onions and then fry until golden brown.
♦ Remove and keep aside
♦ Now add the ginger-garlic paste, green chilli paste and fry until a nice aroma comes.
♦ Then add the cleaned prawns and fry for 3-4 minutes.
♦ Then add the cumin powder, cut tomatoes and mix well.
Cook on a medium heat until they soften.
♦ Now add the grated coconut, coconut milk, and salt and garam masala powder.
♦ Remove after 5 minutes.
♦ Empty the gravy into a casserole and top it with parboiled rice.
♦ Garnish with fried onions, finely cut coriander and a few mint leaves.
♦ Cover with a lid, seal the sides with atta dough and cook on slow heat till rice is done.
♦ Serve hot with raita.
Methi Mutton Recipe Ingredients:
  • ½ Kg mutton chops
  • 1 Cup curd, well beaten
  • ¾ cup coriander leaves
  • ½ cup methi leaves
  • 2 potatoes
  • 1 tomato
  • 8 peppercorns
  • 4 Kashmiri chilies
  • 3-4 green chillies
  • 3 cloves
  • 2 cardamoms
  • 2 sprigs mint leaves
  • 1 big stick cinnamon
  • 5 tsps coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp poppy seeds
  • 1 tsp ginger-garlic paste
  • 1 tsp dried methi leaves, crushed
  • Salt
  • Ghee for frying
Methi Mutton Recipe Method:
  • Roast the peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds and red chillies and grind to a fine powder.
  • Fry the green chillies and onions with a little ghee and grind them along with the coriander leaves, mint leaves and powder spices, to a fine paste.
  • Heat ghee in a pan.
  • Add the mutton pieces and fry for a minute.
  • Add the methi leaves and salt and fry for three minutes.
  • Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water.
  • Add the curds and mix well.
  • Just before covering the pan, add the tomato and potato pieces.
  • Cook till the mutton is done.
  • Uncover the pan and add the dry methi leaves.
  • Simmer for a few minutes.
  • Serve hot with the remaining coriander leaves.
Hyderabad Special Dum Biryani Recipe
Ingredients:
  • 1 ½ Cups basmati rice
  • 1 Kg Chicken
  • 2 Medium sized onions, finely
  • 3 Medium sized tomatoes, finely sliced
  • 5 Potatoes
  • 5 tsps ginger-garlic paste
  • 3-4 green chilies
  • 2 tsps mint leaves
  • 2 tsps coriander leaves, roughly chopped
  • 6 tsps ghee
  • 2 green cardamoms
  • 3 cinnamons
  • 3 black cardamoms
  • 3 baby leaves
  • 3 cloves
  • 4-5 saffron strands
  • 3 tsps warm milk
  • ½ tsp turmeric powder
  • 1 tsp chilli and coriander powder
  • 1 ½ cups yogurt
  • Salt as per taste
  • 4 cups water
Method:
  • First clean the chicken with fresh water.
  • Then cut into half-inch sized pieces.
  • Clean, wash and soak the rice in the water.
  • Soak the saffron in warm milk and keep aside.
  • Marinate the chicken pieces with turmeric, salt, yogurt, 1 tbsp of ginger-garlic pastes for 4 hours in a cool place.
  • Now cook the rice in salted boiling water along with cardamoms, cinnamons, cloves and baby leaves.
  • Rice should be half cooked: retain the strained water.
  • Keep the rice warm.
  • Heat ghee in a pan or pressure cooker.
  • Add the sliced onions and green chilies.
  • Cook until golden brown, make sure to stir continuously.
  • Add the remaining ginger-garlic paste, mix well.
  • Cook until golden brown, make sure to stir continuously.
  • Add the remaining ginger-garlic paste, mix well.
  • Now add the marinated chicken pieces and cook on high flame stirring continuously for 7-8 minutes.
  • Add the coriander and chilli powder and mix thoroughly.
  • Stir in 3 cups of eater, bring to boil, reduce heat and cook covered till the chicken pieces are almost coked.
  • Add the tomatoes and potatoes, half a tsp of garam masala powder, half the chopped mint and coriander leaves.
  • Cook for 15 minutes on medium heat, stirring occasionally.
  • In case you are cooking in the pressure cooker, it normally takes 2 whistles.
  • Ensure that the cooked chicken does not have a runny gravy.
  • If it is so cook on high flame and reduce the water content.
  • Take a cooker, mix the warm rice and chicken masala, and check the salt.
  • Sprinkle the remaining mint-coriander leaves, saffron milk and 2 tbsp of ghee.
  • In the end sprinkle a glass of retained water.
  • Cover it with a moist cloth and seal it with a lid.
  • Cook it for 15-20 minutes.
  • Serve hot with onion raita.

Note:

You can cook and serve this Hyderabadi Special Dum Biriyani in an ovenproof dish. If you want, you can finish the biriyani in a microwave oven also. In that case cook covered on micro high for four minutes only.
The ingredients for chicken fettuccine are:
  • 2 lbs boneless, skinless chicken breast
  • 1 stick butter
  • 1/3 cup Parmesan cheese
  • 1/4 cup green onions, chopped
  • 1 cup half and half or cream
  • 1 T lemon juice
  • 2 cloves garlic, minced
Procedure:
First you need to melt the butter in a skillet.
Then sauté the chicken.
 When the chicken begins to change color, garlic and green onions need to be added.
 All the remaining ingredients except lemon juice need to be added.
 Cover and cook till the mixture begins to thicken, and the chicken gets tender.
 You can serve over fettuccine.
If you want you can sprinkle lemon juice and Parmesan cheese.

Ingredients:

• 200 gms button mushrooms
 • 4 tblsp grated cheese 
• 1 tsp sesame seeds roasted 
• ½ cup cream
 • Salt and pepper to taste 

Cuisine: Cooking time: 15 mins Serving: 2 people

 
Procedure

Wash mushrooms and remove stems.
Mix cheese and sesame seeds with salt and pepper stuff mushrooms with stuffing and cook in a moderately hot oven for 5-6 mins or till cheese turns golden.
 Pour over the cream and serve as snacks.

Ingredients:

  • Raan (baby lamb leg)
  • Ghee to baste
THE MARINADE
  • Red chilli powder 2 tsp
  • Salt to rub
  • Ginger paste 5 ¼ tsp
  • Garlic paste 2 ½ tsp
  • Red wine vinegar 6 tbsp
FOR BRAISING
  • Cooking oil to baste
  • Cloves 6
  • Green cardamom 5
  • Black cardamom 2
  • Bay leaves 3
  • Cinnamon 2 sticks
  • Black peppercorns 12
  • Rose petals 12
  • Salt to taste
FOR ROASTING
  • Oil 4 tbsp
  • Ginger-garlic paste 4 tbsp
  • Kashmir chilli powder 1 tbsp
  • Salt to taste
Cuisine: Cooking time: 40 mins Serving: 4 people
uisine: Cooking time: 40 mins Serving: 4 people

Procedure:

  1. For the marinade, massage the leg with red chilli powder.
  2. Repeat the process with salt, the ginger paste, garlic paste and finally with vinegar.
  3. Remember, each of these ingredients is to be rubbed separately and not as a mixture.
  4. Refrigerate for 30 minutes.
  5. Rub the leg with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the leg, and braise in a pre-heated oven (200*C) until the liquid beings to boil, about an hour.
  6. Then reduce the oven temperature to 160*C and braise for 1 hour.
  7. Remove and discard the liquid.
  8. Rub the cooked baby lamb leg with oil, ginger-garlic paste, Kashmiri chilli powder and salt.
  9. Pre-heat the oven to 200*C.
  10. Roast the leg in the oven for 15 minutes until nice and charred.
  11. Sprinkle lemon juice, cut into slices and serve immediately with mint chutney.
Coconut Cabbage Recipe Ingredients:
  • ½ kg finely chopped cabbage
  • 200 gms of coconut grated
  • 1 green chilli
  • 2 spring onions (finely chopped)
  • ¼ tsp mustard seeds
  • 1 tblsp oil
  • 1 tsp zeera powder
  • ½ tsp turmeric powder
  • Salt to taste
Coconut Cabbage Recipe Procedure:

Heat 1tblsp of oil in a pan and add mustard seeds in it.
 Add spring onions and chillies fry it for 1-2 mins.
 Then add cabbage and masala’s in it.
 Fry the cabbage till it become soft.
Lastly add fresh coconut and cook in low flame.
 Garnish with coriander and serve.
INGREDIENTS:
  • 200 gms crushed cottage cheese
  • 1 small cabbage shredded
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 capsicum shredded finely
  • ½ tsp garam masala
  • 1 tblsp oil
  • ½ tsp cumin seeds
  • 2 green chillies chopped in 3 pcs
  • Salt to taste
PROCEDURE:
Take a pan and heat 1tbsp of oil in it, add cumin seeds and add cabbage, capsicums and fry them for few mins till it get soft.
 Add cheese and masalas, mix them well.
 Add green chillies and salt.
 Fry them a few mins.
 And lastly garnish them with coriander and serve.
spaghetti with vegetables
(4 servings)
ingredients:400 gr (14 oz) of spaghetti
400 gr (14 oz) of ripe or tinned tomatoes
2 artichokes
2 courgettes
1 stalk of celery
½ onion
1 small leek
1 bunch of parsley
1 pinch of oregano
Extra virgin olive oil
Chilli pepper
Salt
preparation:
Chop the onion and cook it with ½ cup water and 1 tablespoon oil for about 20 minutes to soften.
Cut the vegetables into thin slices and add to the onion with the chopped parsley. Add the chilli pepper, season , and cook for 10 minutes.
Add the chopped tomatoes and oregano, cook for 30 minutes and at the end of cooking, add 4 tablespoons of olive oil.
Meanwhile in a pot with salted water cook the spaghetti, drain, add to the sauce and cook everything for 1 minute.
If you wish, sprinkle with grated Parmesan cheese. 
The ingredients for cafĂ©’s grilled pork tenderloin are
  • 1/2 c. dry sherry
  • Whole pork tenderloin
  • Fresh ginger root, about 1″, peeled & sliced into “matchsticks”
  • 1/4 c. honey
  • Lemon zest from 1 lemon
  • 1 tbsp. whole mustard seed and
  • 1 tsp. each fresh parsley, dill, basil
 Procedure:
In a pan, you first have to warm honey, ginger, lemon, zest, sherry, parsley, dill and basil. Then mustard seeds should be added in order to warm the sauce just before serving. The pork tenderloin needs to be grilled until it is cooked. You can add a small amount of sherry sauce if needed. Then remove it from the grill and cut it into one inch medallions. Then grill the meat, till it is cooked. Serve it with warm sherry sauce.
The ingredients for banana bread pudding are:
  • 1 quart milk or half and half
  • 3 eggs
  • 1 loaf day old Italian or French bread
  • 1 scant cup sugar
  • 1 1/2 tablespoons vanilla
  • 4 large ripe bananas, mashed
  • 1 cup raisins
  • 1 teaspoon cinnamon, divided in half
  • 1/2 teaspoon fresh, finely grated ginger root
  • 1/2 teaspoon freshly grated nutmeg
  • 2 tablespoons dark rum or banana liqueur
Banana Bread Pudding Procedure:
  1. First you need to add raisins in the rum or liqueur.
  2. warm it in the microwave for 20 to 30 seconds.
  3. Then you have to make it sit for 30 minutes.
  4. Add half teaspoon of cinnamon and mix.
  5. Cut the loaf of bread, and add it in a bowl of milk.
  6. Make it stand for one hour.
  7. In another bowl, you need to beat eggs, vanilla, sugar and spices.
  8. Combine the bananas and other ingredients together.
  9. Put this mixture in a baking dish, and bake it for 70 to 75 minutes at 325 degrees.
  10. You can serve it with whipped cream.
The ingredients for crispy oven baked chicken are:
  • 1 chicken, cut in pieces
  • 1 tbsp. freshly chopped parsley
  • 1/2 tsp. paprika (optional)
  • 2 egg whites or 1 whole egg
  • 1/4 tsp. each garlic and onion powder
  • 1 cup all purpose flour
  • flour, salt and pepper
Procedure:
The chicken needs to be washed, then you have to season it with salt and pepper. You then have to roll the chicken in flour. Spray olive oil on a baking pan. In another dish, you have to beat egg and add parsley to the egg. Add salt and pepper. In another pan, mix one cup panko with one cup flour. Then you will have to season the flour with salt and pepper. You can add onion and garlic powder too. The chicken should be rolled in the seasoned flour. The chicken should be sprayed well with olive oil. This will help to moisten the crumbs. Then bake it in an oven at 350F for an hour.
The ingredients for chicken with cashews are:
  • 1 pound chicken breast boned and sliced thin
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 4 tablespoons oil
  • 2 tablespoons soy sauce
  • 1 small cabbage head, shredded
  • 1/2 pound mushroom, trimmed and sliced
  • 1 small chopped onion
  • 1 teaspoon cornstarch
  • 2 cups cashews
  • 1 teaspoon sugar
  • 1/4 cup soy sauce and
  • 3 ounces Chinese noodles
Procedure:
First you have to place the chicken, 1 tablespoon cornstarch and 2 tablespoons soy sauce in a bowl. You have to keep it for 15 minutes. Then you need to heat 2 tablespoons of oil with salt. Chicken should be added, and you need to stir it till it is white and firm. Then add onions and mushrooms and stir till the vegetables become soft. Then remove it from the pan. Then 2 tablespoons of oil need to be added. Then you have to stir in cabbage and sugar. Then you need to fry it for 3 to 4 minutes. Cashews should be added to the chicken vegetable mixture. One teaspoon cornstarch should be added to ¼ cup soy sauce. Then you need to stir into chicken cashew mixture. You need to cover and steam for a minute. Then, you need to stir till the sauce becomes thick.
BBQ & Grilling chicken has been the most preferred menu for many a people.
 Here,we will demonstrate you the easy BBQ & Grilling version of a classic Jamaican dish, jerk chicken.
The whole preparation will consume 10 minutes to make and 30 minutes to cook also the time for marinating.

Ingredients for preparation: 
  • 2-3 tsp of jerk seasoning, however you can also add more than this if you like spicy food,
  • 1 tbsp of light soy sauce
  • 8 small or 4 large chicken pieces with skin removed
  • 4 tbsp of tomato ketchup
  • A little vegetable oil, for greasing purpose
Direction for preparation:
  1. First of all keep all the jerk seasoning, soy sauce, tomato ketchup and honey into a big bowl and mix everything together.
  2. Be careful and cut slits in the chicken meat, without cutting all the way through. After that put the chicken into the jerk mixture and move the chicken around so that it is coated in the seasoning. However you can use your hand or a spoon for the stirring purpose. Wash your hand properly and cover the chicken and put in the fridge for at least 20 minutes or overnight.
  3. Then switch on the oven on to 190°C/fan170°C/gas 5. Spoon all the marinade into a heavy-based roasting tin lightly greased with a little oil along with the chicken.
  4. In the mean time you cut one of the chicken pieces open to check that it is not pink in the middle. Keep it cooking for another 5 minutes if it is at all pink, then check again. Now the BBQ chicken ready to serve.  Enjoy the BBQ & Grilling chicken.
Here,we present Chicken ala king for all chicken lover. This chicken recipe is quite simple and very trendy also. This chicken recipe is a classic creamy combination of chicken, peppers and mushrooms.

Ingredients:
  • 1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 2tablespoons canola oil, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 large green bell pepper, diced
  • 3/4 teaspoon salt 1 cup reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 1 4-ounce jar sliced pimientos, rinsed
  • 1/2 cup sliced scallions
  • And ½ cup of cherry
Preparation:

First of all toss chicken and flour in a medium bowl until coated. Heat the pan with 1 tablespoon oil in a large skillet over medium-high heat.
 Keep in mind that, you have reserved he remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes.
The second step is to reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Simultaneously add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Also at the same time add bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.
In a mixture stir the broth and milk into the reserved flour until smooth, also stir the pimientos and the chicken and return to a simmer. After that reduce the heat of the pan and maintain a gentle heat and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Immediately stir the scallions and the Chicken a la King is ready to serve.
Have a happy time.
We have been told that it is more blessed to give than to receive gifts and when you give a gift and
watch the joy on the face then you receive the most certainly awards of happiness and satisfaction. The expression on the face of the gift receiver excites you.  In many parts of the earth, many people like to give practical gifts like inviting for a luncheon or dinner made by them. Pampering the loved ones with such a beautiful event graces the Valentine’s Day. So let us try this spicy chili recipe for your special person in life.

Ingredients:
  • Boneless chicken pieces: – 500 gms (always use boneless chicken)
  • Onion (cut into cubes):- 1
  • Green capsicum: – ½ (cut into cubes)
  • Soya sauce: – 1 tablespoon
  • White vinegar: – ¼ tea spoon
  • Green chili sauce: – 1 tablespoon
  • Freshly ground black pepper: – 1 tea spoon
  • Green chilies (sliced):- 2-3
  • Dry red chili flakes: – 1 tsp
  • Minced garlic: – 1 tea spoon
  • Corn flour: – 1 table spoon
  • Flour or Maida: – 1 table spoon
  • Egg (optional):- 1
  • Salt to taste
  • Sugar: – a pinch
  • Oil as per required
  • Garnishing: – spring onions, chopped coriander leaves.
Method of preparation:

1. The most important thing to remember when preparing a non-vegetarian dish is to marinate of chicken with all spices and ingredients.

2. Marinate the chicken with ½ teaspoon soya sauce, pepper, flour, egg, salt, corn flour, garlic and half green chili sauce.

3. Marinate for at least 30 minutes.

4. Marinating the chicken makes to observe all the spices well to chicken.

5. Take a pan adds ¼ cup of oil and warm it.

6. Place the pieces of chicken in the pan until it is golden brown I color.

7. Drain oil and set aside.

8. Add chopped garlic, chili flakes in the remaining oil and fry for two minutes.

9. Next, add the onions, capsicum and fry till it gets soft for 2 -3 minutes.

10    Add vinegar and mix well.

11. Add the fried chicken to the onions and capsicum and the remaining quantities of ingredients to the chicken.

12. Add soya sauce ½ tsp, green chili sauce, sugar, salt and also pepper.

13. Stir all the ingredients together till all are combined well

14. Fry again in the oil for 3-4 minutes.

15. Take away the fried chicken from the pan and serve in a serving dish.

16. Garnish with some chopped spring onions and broccoli.

  1. Serve hot with chapatti and rice in dinner.
Enjoy the spicy and yummy dish with family members or beloved ones.