Simple Chicken Recipe - Grill Chicken

This is a great time to learn about chicken recipe for the grill. chicken crockpot recipe chicken enchiladas recipe chicken It can be served with a variety of side dishes or other summer fare. chicken lasagna recipe chinese chicken recipe indian chicken recipe cream chicken recipe chicken chili recipe rice and chicken recipe simple chicken recipe jerk chicken recipe cooked chicken recipe chicken satay recipe We are serving it with our favorite medley of potatoes and vegetables.

Boneless pineapple chicken recipe teriyaki chicken recipe skinless chicken breast halves, fresh or thawed salt

1 tbsp onion powder chicken recipe lemon chicken recipe fried chicken recipe easy chicken recipe
1/4 cup curry chicken recipe chicken breast recipe baked chicken recipe grated parmesan cheese
3 cloves garlic, grilled chicken recipe spicy chicken recipe chicken rice recipe bbq chicken minced
2 tablespoons recipe roasted chicken recipe stuffed chicken recipe whole chicken recipe chicke chopped fresh chives
1/4 cup fresh lime juice soup recipe chicken casserole recipe garlic chicken
1/4 cup extra-virgin olive oil chicken recipe chicken pasta recipe
Enjoy your favourite chicken.

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ONLY CHICKEN RECIPE

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How To Make Perfect Mayonnaise Dressing.

How To Make the Perfect Mayonnaise Dressing.

For whole egg mayonnaise, use a liquidiser. But to make egg yolk mayonnaise, a small whisk shoul do.

Make sure all ingredients are at room temperature. The process may take upto 20 minutes, but it is important not to rush through it!

1 large egg(or 2 small egg yolks), 3/4 cup Ginni refined oil, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp mustard powder, 1tsp sugar, 2 tsp vinegar or lime juice.

Place egg salt mustard , pepper and sugar in a bowl add Ginni drop by drop, whisking well between each addition. When one third of oil has been absorbed, add the rest, whisk in vinegar.

If the mayonnaise curdies and separates. it could be caused by-
the ingredients being too cold, stale egg yolk, oil being added to quickly.

Apple and Prune Frangipane

Ingredients :-

6 pitted prunes, 3tsp brandy, 50 g flour, 100 g ground almonds, 100 g caster sugar, 2 egg lightly beaten, 100 g melted butter, 1 tsp vanilla essence, 2 apples, 3-4 tsps apricot jam warmed through to glaze.

Method :-

Soak the prunes overnight in the brandy. Butter 6 shallow tart tins 10-11cm and then line them with some baking paper, making sure that the baking paper comes up along the sides. Press the paper down properly.

Preheat the oven to 180 c degree. Put the almonds, sugar, eggs, butter and vanilla into a glass bowl and beat for 2 minutes till well mixed. Spoon onto the prepared tins and smooth the tops with the back of a metal spoon.

Then peel core and thin slicy the apples and arrange them and on the tins fannings the slices out. Add aprune to each one and drizzle over any remaining brandy and bake for 22 minutes till the apple and frangipane are a light gold. Cool for 5 minutes in the tins, then remove them from the tins and lightly brush them with warm apricort jam. You can serve them either warm or cold with freshly whipped cream.

frangipane, francis frangipane, frances frangipane, frangipane recipe

Friends monsoons have arrived, lets get ourself engage in something baking in oven to make complete fun this monsoon.

Today I will tell you how to prepare french frangipane, Frangipane is very easy to prepare at home.

Ingredients :-

Fruits like apples or pears, almonds, butter, sugar. This almond cream is baked, is in't simple then this mixtureis transformed into golden cloud engulfings the fruit.



Frangipane is made with almonds the hazelnut and pistachio are the best for filling. The uniqueness of this tart is can made in a flash. able to press almond mixture into the tart and freeze it for half an hour and popping it into the oven

The fruit used is poached into sugary water along with cinnamon sticks, lemon zest and vanilla bean. cloves, peppercorns, cardamom can also be used for fragnance.

For base you need flour caster sugar, salt, cold butter and egg yolk.

However I prefer not use the egg yolk since I personaly feel that the calories are fewer.
Next post relatd to this topic will be on :- apple frangipane tart, frangipane flowers, frangipane filling, cherry frangipane,apple frangipane tart, frangipane flowers, frangipane filling, cherry frangipane.

Gram Flour Cake - Great demand in UK Cake shop

Ingredients :-
2 eggs, 1/2 cup powdered sugar, 1/2 tsp pine essence or any essence, 1/2 cup maida, 1/2 cup gram flour, 1/2 tsp baking powder, 3 tsp any refined oil, 1/4 cup coconut powder.


Methods :-
sift maida ith baking powder and gram flour, Mix coconut powder in it and keep aside.

Now beat eggs till very light and fluffy then mix powdered sugar and bet once again, add essence and mixed it well and nicely, then slowly slowly add maida leaving no lumps keep on mixing, Gradually pour oil and mix again in one direction.

Put greased butter paper in a container and greased it sides and bake it in pre heated oven at 180 degree c till 40 minutes, put in dry cooker for 30 - 35 minutes.




Dont close the pressure cooker tightly but put cooker clousure on it lightly, then after few minutes tasty cake is ready to eat.

SALAD IN UK - CHEESY FRUIT SALAD, CABBAGE SALAD, CUCUMBER CUCHUMBER, MOOLI SALAD

CHEESY FRUIT SALAD :-
1 small can 450 g pineapple slices, 1 small can 450 g peaches, 1 small can 450 g pears, 1 tsp chopped celery, 225 g cottage cheese, 2 tsp fresh cream, 1 head lettuce, salt to taste.
Chop the fruit and chill. crumble the cottage cheese and add salt, celery, cream and 4 tsp of fruit syrup bowl with lettuce leaves. Pile tha cheese in the centre and surround with the chilled fruits.

CABBAGE SALAD :-
1 kg cabbage, 8 green chillies, 5 cm piece of ginger, 7-8 meetha neem leaves, 4 tsp urad dal, 2 tsp salt, 1 tsp rai, 115 g cream, 4 tsp ginni refirned oil.
Cut the cabbage finely. Cut green chillies and ginger lengthwise. Heat oil, fry the dal. Mix in the rest of ingredients except cream.
Stir for 2 minutes and take off fire Chill. Mix in the cream and serve.

CUCUMBER CUCHUMBER :-
225 g cucumber, 55 g onion, 2 green chillies, 1 lime. 1/2 bunch coriander leaves, salt to taste.
Chop cucumber, onion, chillies and coriander leaves finely. Mix indredients together. Add salt and lime juice. Mix well.

MOOLI SALAD :-
2 tender white radishes with leaves, 2 cm piece of ginger, 1 tsp chilli powder, 1/2 lime, 1 tsp olive oil, salt to taste.
Chop raddish leaves, radish and giner finely. Mix all ingrdients together.

DONT THROW THEM AWAY

$ - Scraps of material left over from sewing can be used to stuf cushions.

$ - Tea Leaves, after making tea, may be boiled again in water and used to polish windows.

$ - When butter gats ranchid, heat it, add a pintch of salt and coriander leaves. the flavour is vastly improved.

$ - The water used for boiling potatoes works well for cleaning silver ware and vessels.

$ - Butter paper used for wrapping bread is ideal for lining biscuit tins or for sandwiches, cakes, etc.

UK kitchen tips - QUICK RELIEF FROM YOUR KITCHEN SHELF

Headaches :- Rub Medicated castor oil on temples. Works wonders.

Poison :- If someone swallow bug poison, 225 g butter or ghee will make im vomit the poison. Meanwhile send for doctor.

An over dose of sleeing pills give the patients plenty of scalding hot black coffee. Avoid letting him sleep. Make him walk, while the doctor is called.

Constipation :- A teaspoon of honey in 1 cup of milk or warm water gives relief, aids of digestion.

Cough :- A mixture of honey and lime juice in equal proportions, warmed and taken. Honey with ginger powder relieves congestion.

Aching joints :- Lime juice mixed with coconut oil applied to aching joints after fermentation really helps.

Ear troubles :- Mix 28 g gingelly oil, 14 g tulsi juice, 14 g lime juice. Boil and apply a few drops at bedtime.

Stomach ache :- 3 g salt, 170 g hot water, lemon juice, 2 tsps sugar, mixed as a drink.

Indigestion :- 1 1/2 cup water, 1 g ajwain, 2 g cumin seed powder, 3 g sugar, 1/2 lemon mixed as a drink.


Next post will be on
Barber itch, Toothache, Bee sting, Cold, Vomiting, Itching, Scabies, Nausea.

Where to Get Best Nutrients in UK ?

Where to Get Best Nutrients for the body in UK?
NUTRIENTS FOR YOUR BODY

PROTEIN - helps build the body, essential for grwth, good sources :- eggs, meat.

CARBOHYDRATES - Provide you with energy. Good source :- sugar, starchy foods.

CALCIUM - for healthy teeth and bones. good sources :- milk, cheese, green leafy vegetables, sardines, clams, oysters.

IRON - essential for healthy blood. good source :- liver, millets, leafy vegetables, eggs, grains, lean meat.

POTASSIUM - keeps your mind alert. good sources :- dry fruits, cereals, vegetables leafy, milk , meat.

FATS - to concentrate energy. good sources :- vegetable oils, butter.

Vitamin A - essential for good eyesight, good sources :- cod shark liver oil , liver, carrots, spinach.

VITAMIN B - guards against anaemia, good sources :- meat, liver, eggs, milk, fish.

VITAMIN C - builds resistance against colds and flu. good sources :- fresh citrus fruits.
Have a great meal today in top restaurant of UK and you will get essential nutrient in it....

SHAKHARPALA

1 1/2 cups wheat flour, 1 cup sugar powdered, 3/4 cup ghee, grated nutmeg. a few cashew-nuts.
Mix ghee and sugar together till soft and light. Add nutmeg and flour. Mix into a dough without adding water.
Grease a thali. Pat mixture into it, and mark into squares. Press half a cashew nut over each squares. Bake at 210 degree C for 1/2 hour till golden.

Just Not PARANTHAS - Recipes

Pyaaz Ki Roti

5 Onions, 4 chopped green chillies, tsp anardana, 2 cups whole meal flour, 2 tsp olive oil, salt to taste.

Roast the anardana slightly and grind it. Cut the onions finely. Add green chillies, salt and powdered anardana to the onions. Add olive oil and 4 tsp salt to flour and flour prepare a soft dough. Roll out a small round. Place a little of the onion mixture in the centre, pinch the dough together and roll into a roti. Repeat for the rest of the dough. Roast the roti lightly on both sides, on a tava.

Vegetable a La Normandie - Best Dish Of UK

A handful of French beans, 2 large carrots, 4 potatoes, 1 cup shelled green peas, 10 g spaghetti, 1/2 cup grated cheese, 1 1/2 cups milk, 4 tsp refined flour, 2 tsp butter, 3 tsp tomato sauce, 1 tsp chilli powder, salt and pepper to taste, Ginni refined oil for frying.

Cut French beans diagonally in 5-cm pieces. Cube carrots and potatoes. Prssure cook vegetables and spaghetti in separate containers for 10 minutes. Separate the boiled peas from the rest of the vegetables. Mix salt and pepper with 2 tsps of flour. Coat beans, carrots and potatoes with this mixture and deep fry oil till brown. Place boiled spaghetti in a serving cish. Put a layer of vegetables and pour white sauce over it before serving. Garnish with boiled peas.

Chicken a La King

1 chicken, 100 g cream, 3 tsps flour, 1 tin mushrooms, 1 kg milk, 100 g butter, 2 onions, salt and pepper to taste.

Cut the chicken into pieces. Pressure cook with whole onions, salt and pepper, in 1 1/2 cups water for 25 minutes, and shred when done. melt butter in a saucepan. Add flour Pour in milk gradually, stirring all the while. Add chicken stock and chicken pieces. Cook till sauce thickens. Add cream before serving.

The top 5 Chicken dishes in UK is
Roasted chicken
chicken thigh
chinese chicken salad
chicken fajita
sweet and sour chicken.

UK Main Dishes - Cauliflower with Chutney

Cauliflower with chutney

2 medium sized cauliflowers, i cup boiled green peas, 225g potato straws for decoration.

Grind to a paste: 1 bunch fresh coriander, 4 green chillies, 3 tsp grated fresh coconut, 3-4 tsp sugar, salt to taste, juice of 1/2 lemon.

For the Sauce - 1 cup tomato ketchup, 1tsp butter, 1 level tsp plain flour, salt, chilli powder and sugar to taste.

Boil the cauliflower in salted water. Stuff the cauliflower with the paste, keep it in warm in a slow oven. Put the butter and flour in a vessel and cook for a minute. Add the chilli powder, salt and sugar. Just before serving, pour the hot sauce over the cauliflower. Decorate with green peas and potato straws. serve hot.

DESSERTS - HOME TIPS

• HOT Fudge Pudding

115 g maida, 1/2 tsps baking powder, 2tsps cocoa, 160 g powdered sugar, 1/2 cup chopped walnuts, 1 tsp vanilla essence, 160 g brown sugar, 1tsp of cocoa for sprinkling, a pinch of salt.

Sieve the flour, baking powder, cocoa and salt in a bowl. Add sugar, milk and melted butter. Add walnuts and vanilla essence. Grease a 9X9inch square tin and spread the mixture evenly. Sprinkle the brown sugar and cocoa over the mixture.

Pour 2 cups of boiling water over the mixture and bake ina ahot oven at 240 degree c for 20 minutes. During baking, the cake mixture rises on top and chocolate sauce settle at the bottom. Cut into squares and spoon a little chocolate sauce on top.

Serve warm with vanilla ice cream.

• Cabinet Pudding

100 g bread, 100 g raisins, 2 eggs, 3 tsps sugar, 2 cup milk, 1/2 tsp vanilla essence, a pinch of salt, sweetened cream to serve.
Remove the crust from the bread and cut into small cubes. Grease a bowl and arrange the raisins inside it. Beat the eggs, sugar and salt. Add the milk and vanilla essence and beat again. Put the bread cubes into the bowl, pour milk mixyure over it, and soak for 30 minutes. Cover the bowl with grease- proof paper and steam gently for 1 hour.
Turn out and serve with sweetened cream.

THE VERSATILE WHITE SAUCE

To make white sauce, you begin by blending butter and flour over heat. The butter separates the granules of flour, so when milk is added, the mixture cooks to a smooth, creamy sauce. The thickness of the sauce depends upon the ratio of flour to milk and can vary from cream consistency to a thick paste.

Thin White sauce Over a leaf flame, blend in a saucepan,1/4cup butter and 1/4 cup flour until smooth and creamy. Add 6 cups of milk or cream, !tsp salt and a dash of pepper. Stir continuously and cook till bubbly.

Medium White sauce Blend in a saucepan, 1/4 cuo flour and 1/4 butter till creamy. Add 2 cups milk or cream, 1/2 tsp salt, dash of pepper. Stir and cook till bubbly.

Thick White Sauce Blend in a saucepan, 1/4 cup butter 1/4 cup lour and add 1 cup of milk, 1/2 tsp salt, dash of pepper. Stir and cook till bubbly.

Cream of Vegetable Soup This all-purpose soup is very versatile . It can make an elegant first course, as well as a tasty go-along for a light sandwich lunch or supper. Start with thin white sauce. Then add 2 cups of cooked vegetables. Season with some onions or other spices, Cook till mixture is heated through.

Cream Sauce- The Vegetarian Grvy You can serve vegetables in a smooth, creamy sauce to top mashed potatoes, meat loaf, hot rice, vegetables or poached eggs. Stir in 1-2 cups cooked vegetables. Heat through and it's ready to serve.

Vegetable Au Gratin 2 Cups cooked mixed vegetables, 2 cup white sauce, 1 cup grated cheese, 1 egg.
Prepare white sauce and stir in half the cheese. Season, Mix in the vegetables. Pour into a dish, BeatSprinkles with grated cheese. Bake at 400 degree c till firm and brown.

COOKING TIPS AT YOUR FINGERTIPS !

Prevent brinjals turning black after cutting. Put them in salted water.

Keep green chillies in an air tight bottle with a pinch of tumeric to prevent them from getting red. Store by a window.

For instant buttermilk, squeeze lemon juice into warm milk.

To freshen slightly stale bread, wrap in a piece of damp newspaper. Heat the wrap in an oven until dry.

To remove excess salt in soup, and thin potato slices and remove after boiling.

Before frying potatoes, sprinkle with flour for more crispness.

To freshen stale vegetables, soak for an hour in cold water with lime juice in it.

Get twice the amount of juice out of limes by boiling them.

Prevent apples and bananas turning brown by brushing them with lime juice.

COMMON COOKING TERMS FOR YOU

Many of us who are interested in cooking and trying out new recipes often encounter terms which are sometime strange to us. Here, therefore I thought to present a glossary of these terms and their meaning for easy reference.

To simmer :-
To keep the liquid just below boiling point. This method is usually employed when long and slow cooking is required. After brining the liquid to boiling point, the heat is lowered considerably so as to allow gentle, slow heating(as in recipes for making soup, sauces and gravy).

To steam :-
Steaming is a method of cooking whereby the food is cooked over boiling water. The food is kept in special tins(with or without holes) and placed on the trivet, with very little water. The steam that rises cooks the food(as in steamed pudding and vegetables).

To stew :-
In stewing, only that much liquid is used which just covers the food . It is then cooked slowly over a low flame.

To score :-
Scoring is done by making shallows cuts on the surface of the food(such as Fish, Meat, Potatoes, etc) before cooking, so that more of the masala flavours is absorbed.

To whisk :-
It means to whip up or bet up the liquid food as stated in the recipe. The whipping or whisking may be done with with a fork, an egg beater or ina mixer, to give a fluffy texture to the liquid fluid. This is a very common term especially where cake, jelly or cream recipes are concerned.

To caramelise :-
To boil sugar with a little amount of water until it has a golden brown colour. Care, however, should be taken not to overboil the sugar syrup or it will give a very bitter flavour.

To bake :-
This implies cooking in an oven by dry heat. The heat is adjusted to the temperature needed and the foof fucked, as in cakes, biscuits, pies, etc.

To blanch :-
Blanching means to peel the food or nuts in hot water, then to drain it and put it in cold water. Blanching allows for easy removal of skins from nuts, etc.

To saute :-
When a recipe says "saute the onions", its means to fry the onions in a little quantity of fat or butter, very lightly.

To reduce :-
A recipe that calls fot its mixture to be reduced means to boil it in an open pan so as to enable the liquid to evaporate and thus reduce.

To marinate :-
Certain fish and meat recipes may state marinate the meat or fish before frying. This means coating the food with a paste made of vinegar, oil and lime or masala, and letting it stand for sometime so as to allow penetration of the coating to enhanced its flavour and appearance.

To glaze :-
Glazing is to give the surface of the food a glossy, shiny finish. It is done by either coating the food with milk or sugary water or egg white (as in buns and biscuits) befor baking.

To puree :-
To rub the food through a seive so as to obtain a very fine pulp of a smooth texture.(e.g. tomatoes are preed for sauces, cooked vegetables for soups and fruit is pureed for puddings).

Au gratin :-
Means to brown. In this method the cooked meat, fish or vegetable is covered with sauce and then coated with bread-crumbs, cheese or butter so that on being baked, the cooked dish has an even, brown surface.

To fold-in :-
Folding in consists of folding the mixture over the ingredients with a metal or wooden spoon, as in cakes where the flour is sleved on to the surface of the whisked mixture ina bowl. Then with the wooden spoon the mixture is drwan across from bottom of the bowl to the top so that the flour is in between. This is continued till all the flour is mixed in. Foldings needed very light movements so as to avoid a heavy textured cake.

To cream :-
Creaming is the mixing of fat with sugar till it ressembles whipped cream. Creaming can be done witha wooden spoon as well as in the mixer. Care should be taken to obtained the mixture which is light, creamy, fluffy in texture. The fat should be crushed into the sugar with the spoon and then both worked into each other until soft and creamy.

"MILK CADBURY'S CHOCOLATE"

Ingredients :- One Tin condensed milk,

1/2 cup sugar,

1/2 cup cream(1/4cream + 1/4milk),

4 drops chocolate essance,

2 table spoon cadbury's co-co powder.

100 Grams Butter - In Winters, or

4 table spoon - In Summers,

Crushed 50 gram buscuit.

METHOD :- First of all take cream in a pan and cook it add table spoon co co powder and mix it well, when you find it is mixed well add 1/2 cup sugar, then you will find thick paste of sugar add condensed milk and then mix it and heat it for some time when you see the paste is getting thick give high heat till it become thickened and then do plate test.

Then add 4 table spoon Butter in the thick paste. Then after cooking add crushed buscuit , then place the paste in a greeced plate and leave it for sometime then add little quantity of milk powder add some dryfruit for decorating it, And the end product Milk Cadbury's chocolate is ready to eat.