Chicken Tomato Soup

Tomatoes are often considered a vegetable, though in actuality they are a citrus fruit. Tomatoes are an incredibly versatile food. They are delicious eaten raw, in salads or on sandwiches, and take on a wonderful sweetness when cooked. Their high acid content makes them a perfect food for canning. 

One medium whole tomato contains around 22 calories, 0 grams of fat, 5 grams of carbohydrates, 1 gram of dietary fiber, 1 gram of protein and 6 milligrams of sodium. It also provides 40 percent of the recommended daily allowance of vitamin C, 20 percent of the RDA of vitamin A, 2 percent of the RDA of iron, and 1 percent of the RDA of calcium. 

When a person eats non vegetarian food for the first time, he/she usually starts with Chicken. Not only is chicken safe food to begin with, it is also very healthy. Chicken can be called healthy or unhealthy depending on the way it is cooked. Fried chicken obviously has no health benefits but boiled chicken mas many.

So presenting the recipe of boil chicken and tomato which help to keep your body healthy 

Chicken Soup

Ingredients :

 4 large tomato ;  3-4 piece of chicken;  4 clove of Garlic;  Salt [as per taste];  Black pepper;  1/2 Tsp oil; 1/2 tsp cornflour;  1/4 cup of pasta. 

Method : 

• Heat a oil in a pressure cooker. Add chicken and fry for few mins. Add little salt , black pepper. Stir occasionally. Cut tomato into cubes and mix it with chicken. Mix well and fry in medium flame for 10 mins. Add some water and close the lid and let it give one pressure. When it give one pressure allow it in the oven for another 10 mins. 
• When done, seperate the chicken from the mix and blend it . Heat the pan and add the mixture there. Allow it to boil for 20 mins and stir occasionally. In between add pasta and shred the boil chicken and mix it in the pan. Add salt. Cover the pan with lid and let it cook for 10 mins. 
• Sprinkle some oregano and black pepper. Serve it with french fries and hard toast or soup stick. 

Naturally, homemade soups are the best option. This way you can control the type and amounts of vegetables and non-vegetables that you use to make your soup as well as choosing to use salt-reduced stocks and few other additives. 

Kebab Curry

Kebab is a wide variety of skewered meals originating in Middle East. The traditional meat for kebab is lamb but depending on the local taste it may now be chicken, beef or fish.  In India there are so many popular kebabs, like Kakori, Sammi, Galawati, Boti, Hara Bhara, Kathi, Reshmi, Lasoni, Tikka, Tangdi, Hariali Chicken Kebab. 

This "Kebab Curry" is used as a main dish whereas above are recognize as a starters.

This can be served with Basmati Rice, Chapati or Naan.  

Kebab Curry

Serve 4 along with Rice or Chapati 

Ingredients : 500g Kebab (available in meat shop), 2 medium size onion [chopped], 6-7 cloves of garlic [ finely chopped], 1 medium size tomato[chopped], 1 tsp ginger paste, 1/2 tsp Turmeric, 1 tsp Garam Masala, Salt as per taste. 

For Garnish : Coriander Leaf and Black pepper 

Method : 

1. Cut the Kebab into slice and fry in golden brown. Keep aside.
2. Heat oil in a pan and fry garlic for 1 mins. Then add ginger paste and fry for sometime.
3. Add onion into the ginger/garlic mix and fry for another 5 mins. Do not close the lid. 
4. Add garam masala , turmeric powder and tomato. Mix well and let cook the spice for another few mins. 
5. When the oil begins to seperate add kebab , mix well and let it cook.
6. Add little water and close the lid.
7. Allow it to cook for 10-12 mins in low flame. Stir occasionally . 
8. Switch of the flame and allow the kebabs to rest for atleast 10 mins in the gravy so that it can soak it well. 
9. Garnish it with Coriander Leaf and Black Pepper [as per taste] 
10. Serve hot with Rice, chapati or Naan.

This is really a very very mouth watering dish. Hope my viewers will going to love this.  

Macroni Salad with meat and veggie

Salad is a popular, ready-to-eat dish made of heterogeneous ingredients, usually served chilled or at a moderate temperature. Many people use the word "salad" to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing or with meat, fish or egg along with pasta.This Salad is very popular in breakfast. Tasty and healthy as it contain no oil. 

Non-Veg Salad

Serving : 2 people

Ingredients :  Macroni 1 cup; Veggies (carrot, beans, tomato, corn); Kebab 2 piece; Salt; Oregano; Mint chutney 

Method: 

1. Boil macroni . It must be soft . Drain and let it cool. 
2. Boil all the veggies except tomato. Drain and let it cool.
3. Cut the tomato and kebab into small cubes.
4. Take a big bowl and mix everything [ boil macroni, veggie, tomato and kebab ]
5. Add pinch of salt and mint chutney 
6. Mix well and refrigerate it for 20-25 mins 
7. Sprinkle oregano and serve it with garlic bread 

Club Sandwich

Club sandwich or Club House Sandwich is a sandwich with a toasted bread.

It is often cut into quarter or half held together 

and has two layers separated by 

additional slice of bread

The classic ingredients for club sandwich are turkey, chicken, bacon, ham, lettuce, cheese, mayonnaise. History says that club sandwich was invented in an exclusive Saratoga Springs, New York, gambling club in the late 19th Century. 

Well the vegetarian people can change the ingredients as per their choice. The layers and be made by veggie also instead of any meat. It is one of the famous and favorite breakfast in my house. And I follow the recipe from Tarla Dalal's site - http://www.tarladalal.com.

This truly unusual combination of whole wheat toast and traditional Chilas makes a satiating snack. Mint Chutney adds an extra zing to this layered vegetable club sandwich with a difference. Make it the next time you are seeking a fusion of the east and west! 

Veg Club Sandwich

Makes 2 sandwiches 

Ingredients

6 slice of whole wheat bread , toasted
2 tbsp mint chutney

For Filling

2 lettuce leaf (can use cabbge if lettuce is not in ur fridge)
Cucumber slice
Tomato Slice
2 chilas

For the chilas
1/2 cup besan
1 small chopped onion
2 tbsp chopped coriander 
Salt to taste

Other ingredients

1 tsp oil for cooking

Method
For the chilas

1. Mix together all the ingredients in a bowl and add enough water to make a smooth batter and divide into 2 equal portions.
2. Heat a non-stick pan and grease it lightly with oil.
3. Spread one portion of the batter on it to form a thick round chila of 100 mm (4") diameter.
4. Cook on both sides till golden brown, using a little oil.
5. Repeat with the remaining batter to make 1 more chila. Keep aside.

How to proceed

1. Apply little chutney on all the toasted bread slices and keep aside.
2. Place a toasted bread slice on a flat dry surface, put one chila on it. Cover with another toasted bread slice with the chutney side facing up.
3. Place a lettuce leaf, 4 slices cucumber and 4 slices of tomatoes on it and cover with the third toasted bread slice.
4. Repeat with the remaining ingredients to make 1 more sandwich.
5. Cut each sandwich into 4  or 2 equal portions and serve immediately.

Murg Biriyani

Biryani  (Arabic/Urdu:بریانی, Hindi: बिरयानी, Punjabi: ਬਿਰਯਾਨੀ, Malayalam: ബിരിയാണി,Tamil: பிரியாணி, Bengali: বিরিয়ানি, Telugu: బిర్యాని, Sinhala: බුරියානි) is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables

The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. Hyderabad, Malabar,Delhi/Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centres of biryani cuisine..

Well, this is very famous in our kitchen also. Whenever we get time, I and Abhi cook it together. He is also a brilliant chef. And the best part of this briyani from our kitchen is - Only 4 tsp of oil is used, and if we talk about taste it can beat the taste of any reputated restro. 

Thanks to Abhi .....

Murg Biryani

Serving : 4 People

Ingredients : 3 cups Hyderabadi Biryani Rice; 1 small chicken [ 8-10 pieces]; 2 large onion; 1 small onion [finely chopped and golden brown fried; 2 tsp ginger paste; 4 tsp garlic paste; tomato puree; bay leaf; garam masala; turmeric; salt; yogurt; 1 tsp black pepper; oil 4 tsp.

Method: 

• Boil the chicken and keep aside and keep the stock. 
• Make a paste of 2 large onion, and then mix onion paste, ginger garlic paste in a bowl.
• Boil the rice in 3/4th condition. Drain the water and keep aside.
• Heat oil in a pan and add bay leaf  and the paste. Saute for 10 mins. 
• Add tomato puree and saute well , add black pepper ,garam masala, yogurt and mix well.
• Add the boiled chicken , mix well and allow it to cook for another 20 mins. Add stock and cook for another 10  mins.
• When the chicken is ready make the layer of rice and chicken in a thick handi. In the layers add fried onion, garam masala and salt. 
• Seal the vessel and cook in a low flame for 15 mins. Shake the vessel before serve.
• For extra effect granish it with lemon and coriander leaf.  

Fruit Custard with Corn flakes

“When health is absent, wisdom cannot reveal itself, art cannot manifest, strength cannot fight, wealth becomes useless, and intelligence cannot be applied.” In brief "Health is wealth". 
Dieting is the only game where you win when you lose. This is the most healthy breakfast for everyone. Start your day with Corn Flakes and feel yourself most healthy. 
Presenting the best breakfast for mom, dad and kidos [ complete family breakfast ]

Fruit Custard with Cornflakes

Ingredients : Custard [ not too thick ]; Banana; Apple; Mango; Walnut; Almond; Raisin [kismis]; Cashew [kaju].

Methods: Add custard in a bowl, make a layer of fruits. Add cornflakes and again make a layer of fruits. Sprinkle dry fruits [ walnut,almond, raisins, cashew] . Serve cold.
If want can keep in freezer for 15-20 mins to make it chill. :)

Fish Curry

Fish is all time fav food of all bengalis. No bong can survive without fish. There are varieties of recipes, among them Macher Kalia [ Fish Curry] is so popular and fav of all. This curry is truly delicious, I say so with such a confidence because I grew up eating it. My mom & mamuni [MIL] is so much expert in this. This is their's recipe. I learn from them. Thanks to my both mom.  

Fish Curry

Serving : 4 people

Ingredients : 250g Rohu Fish [any choice] cut into 1" thick slices fried;  1tsp musturd oil; 2 potato boiled and fried [peel and diced]; 1 large onion ground to a paste; 1 large onion finely chopped;  1 tsp ginger paste; 1 tsp garlic paste; 1 medium size tomato finely chopped; 1 green chilli; 1 pinch of fenugreek seeds [ methi ]; Garam masala; Salt; 1/2 tsp turmeric powder; 1/2 tsp kasmiri mirch.

Method:  Heat oil in a pan, add fenugreek seeds and chopped onion. Fry until the onion turn brown. Then add the ground paste [ onion, ginger, garlic ]. Saute for 5-7 mins. Add tomato and fry till the oil begins to seperate the masala. Add turmeric, salt and mirch. Mix well. Add 1 cup of water and close the lid. Allow it to cook for another 5 mins in high flame. When it make the thick gravy add potato and mix well. Close the lid and let it cook for 5 mins more. Open the lid , add water as per requirement, let it boil and at last gently add fish slice. Allow it to cook for 8-10 mins in low flame. 

Serve hot with plain boiled rice. 

*If you want thick gravy do not add too much water 

Dahi Bhindi (Ladyfinger with Curd)

Thursday is the pure veg day.... No chicken, egg, mutton and not even onion and garlic. One evening I saw this recipe in Food Food Channel by Chef Harpal Singh Sokhi . Perfect low calorie vegetarian dish. 

Dahi Bhindi  

Serving : 3 people 

Ingredients : 1 kg Ladyfinger [Bhindi] cut into 1/2 pieces; 1 tsp cumin seeds [jeera]; 1 tsp mustard seeds [sarso]; 1/2 cup gram flour [besan]; 1 cup curd [dahi]; 1 tsp turmeric powder; 1 tsp kashmiri mirch; Salt as per taste; 1/2 tsp sunflower oil.

Method : Heat oil in a pan, add cumin and mustard seeds. When they crackle add ladyfinger and saute till soft. During this heat non stick pan and add 1/2 cup gram , stir continuously and allow it to be brown. Add that roasted gram flour in ladyfinger and stir properly for 2-3 mins. Close the lid and let it cook. After few mins open the lid and mix the curd and stir for 2-3 mins . Add water, close the lid and cook it for another 5 mins. Serve hot with Chapatis.

There is 90.17 gm of water in 100gm Ladyfinger.