Elevating the usual lunch and dinner menu
Aloo sabzi is an all-time favourite. It is a simple recipe made with basic ingredients available at home. This potato recipe goes well mainly rooti, paratha or rice.
Meals of memory / Why must desserts be last?
We serve dessert in small amounts at the end of any meal. Eating dessert last gives the body time to digest the more nutritional components of the meal and slows down any sudden changes of blood glucose levels in the body.
Meals of memory / Microwave to the rescue
Combine meat and oil in a glass casserole. Cover, and microwave at (power level 10) for 4 to 5 minutes. Stir the flour into meat, add remaining ingredients and cover, microwave at (power level 4) for 40 minutes. Stir once after 20 minutes cooking time. If meat is not fork-tender, microwave at (power level 4) for additional 10 minutes.
Meals of memory / A delectable mix
Cut small pieces of the bread and fry them in ghee. Boil tomato slices in chicken stock and 2 cups of water.
Meals of memory / Veggie delights
Are you getting bored with your vegetable dishes? If you are, maybe it's because you are cooking the same vegetables the same way every time.
Meals of memory / Kitchen mash-ups
Wash and clean chicken, cut the pieces lengthwise. Cut all vegetables as well, each piece 2-inch in length. Boil chicken with salt and 3 cups of water.
Elevating the usual lunch and dinner menu
Aloo sabzi is an all-time favourite. It is a simple recipe made with basic ingredients available at home. This potato recipe goes well mainly rooti, paratha or rice.
Why must desserts be last?
We serve dessert in small amounts at the end of any meal. Eating dessert last gives the body time to digest the more nutritional components of the meal and slows down any sudden changes of blood glucose levels in the body.
Chicken for a change
Melt butter in a large saucepan over medium heat. Add onions and cook, stirring for 3 minutes, until slightly softened. Add chicken, stock and herbs, and season to taste with salt and pepper. Bring to boil, then reduced heat and simmer for 30 minutes until the
Fresh, cool, summer Eid
It’s almost Eid time and well, you already know that it’s also summer time. How can you escape from the scorching heat? Maybe with a gulp of icy cold water from the fridge or a guzzle of fresh juice topped with ice cubes…
Savoury chaats for chilly evenings
In a serving bowl, add potatoes, yoghurt, tamarind chutney, special spice mix, sev, papri, yoghurt, chaat masala, green chilli and serve.
Snacks and more
On a heated pan, roast the puffed rice for about 2 minutes until nice and crunchy. Take out the puffed rice in a bowl. Add crushed puri, chopped onions, chopped potatoes, coriander leaves, red chilli powder, salt, lime juice, coriander mint chutney, date and tamarind chutney. Mix well.
Microwave to the rescue
Combine meat and oil in a glass casserole. Cover, and microwave at (power level 10) for 4 to 5 minutes. Stir the flour into meat, add remaining ingredients and cover, microwave at (power level 4) for 40 minutes. Stir once after 20 minutes cooking time. If meat is not fork-tender, microwave at (power level 4) for additional 10 minutes.
Chicken satay
Cut the chicken breasts into half-inch broad strips; slightly flatten them. Mix all the marinade ingredients thoroughly, add flattened chicken strips to it and leave aside for an hour.
Savouries on the side
Knead together flour, semolina, salt and ghee with warm water to make stiff dough. Keep covered for thirty minutes. Divide the dough into twenty balls. Chop green chillies and coriander leaves. Heat two tablespoons of oil in a pan and add cumin seeds. Then add mincemeat and sauté till half cooked. Add a little water, as required, to prevent charring.