Now you no longer have to search through different cookbooks for what to cook tonight! You have come to the right place; All easy, delicious, recipes and foods for you to cook and make at home right now for your family. In this blog you will find some of the most sort after recipes like chickens, crock pot, meat loaf, cookies, cakes, fish, rice, soup, vegetables, turkey, plus many more. If you want some new, easy and what foods to cook then this is a great place for you to start right now!
Mix all of the above ingredients and let the chicken marinate for 6-12 hours, more the better.
Herbs, spices and condiments used are as follows
8 cloves
1 Cinnamon stick
6 green Cardamoms
2 Bay leaves
1/2 Teaspoon shahi jeera (caraway seeds)
A few pinches grated nutmeg and mace each
1 Teaspoon Coriander powder
1 Teaspoon red Chili powder (to taste)
5-6 Tablespoon of chopped fresh mint
2-3 chopped green Chilies
4-5 chopped Tomatoes
A whole bunch of fresh coriander leaves
For fried onions
About 8-9 medium size onions
Other Ingredients
Oil for deep frying and 3-4 tablespoon for cooking
1 Tablespoon of ginger garlic paste
1/2 cup of milk
A few strands of Saffron (kesar)
Desi ghee (clarified butter) about 6-7 Tablespoons
Cashew nuts ( a few or as many as you want)
Raisins and almonds are optional
Salt to taste
Alternative authentic ingredients
1 tablespoon Gram Masala Powder
1 tablespoon or less of Green Cardamom Powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
a pinch of red chilli powder(Optional)
a pinch of green chilli(Optional)
2 - 3 teaspoon gralic powder
2 -3 teaspoons of onion powder
2 - 4 teaspoons ginger powder
1 kilo basmati, jasmine or ganador rice
1 cup tomato paste(not tomato sauce)
1 cup milk or cream
Yogurt
Salt to taste
Coriander leaves
Saffron
Method
Deep fry the onions:
While the chicken is marinating, slice the onions very thin. You can use
a food processor for this or a slicer. Now heat oil and fry these
sliced onions in batches. The heat should be medium. Definitely not
high, otherwise the onions will get burned.
Stir the onions continuously for uniform browning. When they become
light brown, drain them on kitchen paper. Keep them aside. They will get
nice crispy as they cool down.
Cook the Chicken:
Take a deep, wide mouth vessel and heat 3-4 tablespoons of oil in it. In
this add the bay leaves, cloves, cinnamon, cardamoms, little bit of
shahi jeera and allow to crackle. Now add a tablespoon of ginger garlic
paste and stir a little. Now tip out all the marinated chicken and the
marinade. Cook on a high flame so that the water gets evaporated
quickly. Add the chopped tomatoes, mint, green chilies, all dry
powders(coriander, chili), and salt. Cook till the chicken is cooked and
the gravy (masala) is not watery. Add one third of the fried onions.
Mix well. Keep aside.
Boiling the Rice
Boiling rice is one of the most important part of cooking a biryani. The
rice needs to be parboiled. Meaning, it should be three fourth cooked.
The rest of it gets cooked on dum (when we layer the chicken and rice,
seal it and put on a very slow fire).
Take a big deep wide mouth vessel, add lots of water (at least 10 times
more than rice). Add ample salt (this is very important because the rice
needs to be salty when cooked). Also add a cinnamon stick, a couple of
green cardamoms, a few cloves and the rest of caraway seeds (shahi
jeera), for flavoring the rice.
Now boil all this for a few minutes on a high flame (7 minutes or so).
This is how to check if the rice is done. Without burning your fingers,
take a few grains of rice (use a clean spoon to take some out of the
boiling water), break a grain, if it breaks into 3 parts easily, your
rice is done.
Strain the rice and spread it on a clean surface (a tray or something),
so that it cools faster. If you want to pick out the whole spices which
you added, you can do that now. Or else just let them be.
Chop the coriander leaves
Boil the milk and add crushed saffron in it. Give it a stir.
In desi ghee, fry the cashew nuts till golden brown. Also the almonds and raisins, if using. Keep aside.
Keep some melted desi ghee aside.
Layering the biryani:
Take a heavy bottom pan with a lid (non stick is best).
Take some melted ghee and grease the bottom of the pan with it. Then
Put a layer of rice,
Then a layer of chicken
followed by a layer of fried onions
then a layer of chopped coriander.
Repeat and finish off with the rice layer. Lastly, sprinkle the leftover
fried onions (if any), cashews and other nuts. Pour the saffron milk on
top. Also pour some desi ghee down the sides of the pan and some on top
of the rice. It will trickle down with the heat.
Yep, you are done. Seal the lid by sticking it with
some chapati dough or simply fix a big foil before placing the lid. The
idea is to restrict the steam from escaping. Place this pot on a very
slow flame. Ideally place this vessel on top of another flat pan or
tawa, so that the bottom of the pan doesn't come in direct contact with
the heat source.
Leave for one hour. When you open it, what you get is
the magical, flavorsome and aromatic chicken biryani. Please dig in.
Don't forget to prepare a riata while your biryani is cooking. Enjoy hot
biryani with a cold raita.
Children love baking and cooking - and what could be more fun than
making sweets? These sugar free sweets make healthier alternatives to the
sweets youngsters traditionally make and then munch their way
through!Encourage them to have a bit of fun while they are cooking with
you. Let them come up with some of their own ingredients and consider
how these could be worked into your dish.
Chocolate Orange Faces
This
is a delicious rich sugar free sweet that children will love. It has a
fresh, orangey flavour and they can top it off by making their own funny
faces from tiny pieces of shredded orange peel.
Ingredients:
400g (14oz) cocoa
Five tbs honey
250ml double cream
30g (1oz) butter
Two sweet oranges
Method:
Melt
your honey, butter and cocoa powder together in a medium pan over a low
heat. Stir until completely dissolved. Keeping your pan on a very low
heat, gently stir in your cream. Remove from the heat and allow to start
cooling. Squeeze your oranges and save the peel. Stir the juice into
your cooling liquid. Carefully scrape the pith from the remaining orange
peel and cut the peel into tiny circles for eyes and strips for mouths.
Grease an 18cm fudge tin and pour your liquid in.
Once it is completely cool, place in the fridge and allow to set over
night. Place your tiny peels of cut peel on a place in the fridge too.
When the chocolate is set, remove from the fridge and cut into squares
with a sharp knife Take your orange peel and make a face on each square.
The chocolate should still be soft enough to press the pieces into it.
You could even make hair, glasses and moustaches from the shreds of peel
too!
Chocolate And Strawberry Shapes
These sweets can
be cut into whatever shapes you choose. Try buying seasonal cutters and
cutting out sweet Santas, pumpkins or Easter eggs, depending on the
time of year.Adorn your sweets with pieces of chewy fresh strawberry if
you choose. Use the pieces of fruit to make faces, animal spots or just
decorations.
Ingredients:
150g (5oz) cocoa powder
Two tablespoons sugar free strawberry jam
150g (5oz) soft ground almonds
One small egg
Handful of fresh strawberries (optional)
Method:
Melt
your cocoa powder and sugar free jam in a small pan. Pour your almonds
into a bowl and slowly add the hot liquid. Beat your egg, then add it to
the mixture, little by little, until you have a good paste. Place in
the fridge and allow to harden. Take your mixture and roll out on a
surface that has been lightly dusted with cocoa powder. Take your cookie
or sweet cutters and cut into shapes. Place each shape on a lightly
greased baking sheet and place in the fridge to set. If you
want to dress your sweeties up further, try taking a handful of fresh
strawberries, washing and hulling them, then chopping them up and
lightly grilling the pieces for a moment or two. Then press your chewy
strawberry pieces into the top of each sweet shape to decorate.
Sugar free fruit fudges work well because the fruit you use in your
mixture will often bring an added sweetness with it. Raisins, sultanas,
cranberries and other dried fruit are incredibly high in natural sugar
and will give an extra sugary burst as you bite into the fudge.Try
teaming the fruit up with other flavours as well, to create unusual
varieties of sugar free fudge. Cranberries work well with apples, for
example, and raisins are delicious with ground almonds. And of course
chocolate is always delicious with any fruit. Adults can also choose to
add a splash of brandy to liven their fruit fudge up a little!
Sugar Free Hazelnut And Raisin Fudge
This is a serious fudge to get stuck into. Overflowing with fruit and nuts, it has wonderful bite and is extremely filling.
Ingredients:
400g (14oz) cocoa powder
75g (2.5oz) whole hazelnuts
75g (2.5oz) plump raisins
30g (1oz) butter
350ml double cream
Four tbsp honey
Method:
Take
a large pan and in it place your cocoa powder, butter and honey. Stir
over a gently heat until completely melted and your liquid is smooth.
Slowly stir in your double cream. Then add your raisins and your
hazelnuts. Pour your mixture into a greased fudge tin and allow to cool.
Then place in the fridge and leave to set over night. Once solid, mark
out and cut into squares.
Cranberry And Apple Fudge
This fudge uses honey again as a sweetener. Added sugar free apple juice also gives it a sweet boost.
Ingredients:
Three tbsp honey
200ml double cream
30g (1oz) butter
50ml sugar free apple juice
100g (3.5oz) dried cranberries
Method:
Gently
melt your butter and honey together in a medium-sized pan. Then stir in
your apple juice and your cranberries. Once completely mixed, remove
from the heat and allow to cool. After 10 minutes, stir in your double
cream. Pour your mixture into a greased fudge tin and leave to cool.
Then place in the fridge over night to set. Mark out and cut into
squares.
Chocolate Orange Fudge
The fruit in this
recipe is sultana but the strongest flavour comes from the orange. Both
work with the granulated sweetener as a sugar replacement. The
combination of the strong chocolate with the rich fruitiness of the
orange and sultana will create a delicious winter fudge.
Ingredients:
110g (4oz) cocoa powder
110g (4oz) butter
One tsp vanilla essence
Two sweet oranges
550ml double cream
100g (3.5oz) sultanas
Five tbs granulated sweetener (or as per manufacturer’s instructions)
Method:
Melt
your butter, cocoa and sweetener in a large pan over a low heat. Stir
until completely dissolved. Add your vanilla essence and stir again.
Squeeze the juice from your two sweet oranges and grate the zest from
the fruit. Stir both the orange juice and zest into your liquid. Remove
from the heat and allow to cool. Then stir in your cream and your
sultanas. Pour into a greased fudge tin and place in a fridge over night
to set. Cut into squares the following day.
A friend of mine messaged me and asked My dad wants me to make homemade ice cream for him, but it cannot have any sugar.
Does anyone know of a really great sugar-free vanilla ice cream recipe for diabetics?? yes my dear friend here is a recipe for you to try, The new thing about sugar free ice cream is without the sugar the ice cream will be more solid and icy,and the crunch of the sugar
free ginger biscuits contrasts beautifully with the creamy vanilla ice
cream in the recipe. To zing it up further add small pieces of dark
sugar free chocolate (or high cocoa content, dark chocolate) at the
biscuit stage.
Ingredients:
One vanilla pod
Three large eggs
Two tablespoons granulated sweetener or splenda (or as per manufacturers instructions)
350ml fresh double cream
400ml full fat milk
10 sugar free ginger biscuits
Method:
Once
again begin by taking a medium sized pan. Pour your milk and your
double cream into it. Then take your vanilla pod and slit it along one
side. Scrape out all the seeds with a teaspoon and put into the cream.
Cut the pod into quarters and drop it into the pan too. Put to one side
for half an hour to allow the liquid to draw the flavour. Then heat the
cream and milk over a low heat, stirring occasionally, until it almost
reaches boiling point. Set to one side for a further quarter of an hour.
Meanwhile, crack your three eggs and separate the yolks into a medium
sized bowl. Mix with a fork and then pour your warm vanilla mixture in.
Return to your pan and place back on a low heat. Keep stirring until the
liquid thickens and becomes custard-like. Once again, do not allow the
mixture to boil, however. Then remove from the heat, pick out your
pieces of vanilla pod and stir in your sweetener. Pour your mixture into
a large metal bowl and allow to cool, stirring every so often if a skin
seems to be forming. Once cool, cover and place in the freezer. Allow
to freeze for about three hours then remove from freezer and whisk in a
blender. Replace in the freezer then repeat at least three more times
every three hours or so. Meanwhile, take your ginger biscuits and place
in a large sandwich bag. Using a rolling pin break into small pieces.
After your final whisk, stir in the pieces of biscuit, a few at a time.
If you wish to add chocolate chunks too, break your sugar free dark
chocolate when you crush your biscuits ands stir them in at the same
time.