Chicken Shashlik with sauce Radish filled chapati Raw Minced Meat (Chapli) Kebabs Iceberg Salad Perfect Beef Steaks

Wednesday, 23 April 2014

Diet Tea - Breakfast - Brown Sugar Tea

From today I am starting diet week. Some tips I wanted to share for ur diet:

1. Control ur cravings.
2. Cut down carbs.
3. Drink as much water as u can before eating anything.
4. Avoid sugar as much as u can. Replace it with brown sugar.

Lets leave rest tips for the next post :P

Okiee.. now let me tell u I am starting my diet week with tea.. because most of the people are highly addictive to tea. And its one of the important thing taken in breakfast. So, instead of white sugar the best option to avoid fat is Brown sugar, cox it has few calories due to increased water content..o yesss..  So lets move on to the recipe :)


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Serves: 1

Ingredients:

You will need

Water                                                     1/2 cup
Skimmed Milk (Fat Free)                        1/2 cup
Black tea                                                1/2 tsp.
Green Cardamom pods                            2
Brown Sugar                                          1 1/2 tsp.
Cinnamon Powder                                  Pinch (Optional)


Procedure:

Add water in a pan & bring to boil. Add brown sugar & black tea, followed by cardamom pods.


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Bring to boil & simmer for 3-5 minutes.


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 Add milk into the boiling water & let it boil for few minutes.


Diet recipes, Brown sugar tea, Diet tea, Breakfast, Snacks, tea diet, tea for weight loss, slimming tea,weight loss tea, dieters tea, weight loss recipes



Diet recipes, Brown sugar tea, Diet tea, Breakfast, Snacks, tea diet, tea for weight loss, slimming tea,weight loss tea, dieters tea, weight loss recipes


Strain & Enjoy!! :) 


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Thanku for stopping by! Hope u enjoy this recipe :)

Tuesday, 22 April 2014

Chick peas Rice (Chana Palao) Guest Post for Shazzy

My lovely Readers! Today I am sharing my Rice or palao recipe with my lovely friend Shazzy of  He chops she cooks.. Shazzy is from Malaysia and she recently introduces herself in the previous guest post she shared with me. She has shared with me the recipe of  Nyonya Curry Mee. Her blog truly depicts her passion for cooking and her efforts for it. Now today I have done a guest post for her.

The delicious recipe which I have sent to Shazzy is a savory dish of rice :) Chickpeas Rice (Chana Palao). 
Palao is basically a savory dish that is combined with some of the ingredients like, vegetables, mutton, chicken; beef curry, or even beans curry and cooked all together with rice.
  
A few number of the dishes that are made of rice, and I have discussed in my blog are:


Chick peas rice/ Palao is an excellent, exotic & mouthwatering dish and is my today's guest post for Shazzy. It is one of my homes favorite. It's a totally balanced savory meal that can be eaten alone or can be had with kebabs/raita. Spices can also be adjusted acc to ur taste. This dish is actually a yummacious meal with the natural energetic essence of chick peas that makes it excellently delicious.







Thanku for stopping by! Hope u enjoy this recipe :)

Saturday, 19 April 2014

Nyonya Curry Mee (Malaysia's Cuisine) Guest Post by Shazzy

Salam n hello.. my sweet friends!! Today is another guest post by my sweetest new friend,  Shazzy I met her few days back on blogger and she is from Malaysia. She is such a sweet champ <3 Her humbleness has really impressed me. She as a great passion for cooking and have a wonderful blog. She is currently blogging on He chops She Cooks.  As u knw I rarely try recipes out of my cuisine, I asked her for her traditional recipe- to which she agreed  :) Thanx a lot Shazzy!! Am soo happy to have a recipe of urs on my blog :) Lets see what Shazzy has to say to us <3


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Hi Lovelies,
  This is my 5th guest post, would like to thank Haffa for this invitation! I know Haffa adore cooking very much.  Here is a little about me; I’m a full – time baker, a mother and definitely a wife J.  I run this amazing blog called 'He Chops She Cooks' formerly known as SeasonedwithShazzy.  This blog is now run by me and my beloved husband. We both love to embark in the world of cooking. 
                                              
Today I’m going to share you Nyonya Curry Laksa.  Before I share you the recipe let me tell you what Nyonya cuisine all about is J

Nonya cooking is the result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Malay/Indonesian community. This gives rise to Peranakan (Chinese Immigrants) interpretations of Malay/Indonesian food that is similarly tangy, aromatic, spicy and herbal.  In other instances, the Peranakans have adopted Malay cuisine as part of their taste palate, such as Assam fish and beef rendang (Spicy beef dish). Key ingredients include coconut milk, galangal (a subtle, mustard-scented rhizome similar to ginger), candle-nuts as both a flavoring and thickening agent, laksa leaf, pandan leaves (Pandanus amaryllifolius), Shrimp paste (belachan), tamarind juice, lemongrass, torch ginger bud, jicama (bean like), fragrant kaffir lime leaf.

A unique mix of Chinese and Malay flavors combine to form a glorious Peranakan Laksa (spicy noodle soup), filled with fresh herbs such as galangal, lime, ginger and candle-nuts. Seafood stock, blanched cockles, shrimps and makes this an exotic crowd pleaser.


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Ingredients:

For the paste:

5 medium Onion
3 cloves of Garlic
20 stalks Dried Chili
2 teaspoons Shrimp Paste
100 g Lemongrass, sliced
 60 g Galangal (blue ginger)

·         Blend all the ingredients together.

For the Broth:

1/2 cup cooking oil
1 quart prawn or chicken stock
2 cups coconut milk
20 pieces tofu puffs, scalded in hot water briefly to remove oil (see note)
2 teaspoons salt, or to taste

To assemble:

Cooked egg noodles
Cooked vermicelli
200 grams bean sprouts, blanched
500 grams prawns, boiled and peeled
200 grams Sawi / vegetable mustard
500 grams cockles, boiled
200 grams shredded chicken

Malaysia's Cuisine, Nyonya Curry Mee, Fish, Aalo Gobi (Cauliflower with potatoes), madras curry, curry dishes, nyonya curry laksa recipe, nyonya curry chicken recipe, nyonya chicken curry recipe, malaysian curry mee recipe


1.      To prepare the spice paste: Using an electric blender, pulse onions, galangal, lemongrass, dried chilies, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.
2.       
      To prepare the laksa broth : In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil.
3.       
      To assemble: Blanch noodles in boiling water and drain. Place some noodles into a bowl, garnish with bean sprouts, and sprinkle shredded chicken and vegetable mustard (sawi). Ladle hot laksa broth over with some tofu puffs. Top with prawns, serve warm.


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Thanku so much Shazzy for such a wonderful and new recipe!! Hope my readers will enjoyy this new touch IA. :)


Thanku for stopping by! Hope u enjoy this recipe :)
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