Cheeseburger Salad Recipe
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If you are looking for and easy salad dish with ground beef or are wondering what can I make with ground beef that would be easy, tasty and healthy, you may want to give this delicious cheeseburger salad a try.My mom thought it tasted “just like a cheeseburger.” Many said they liked it better than the typical taco salad. Several people who tried it went back for a second helping. And most everyone asked for the recipe. (Always the sign of a winning deliciously easy recipe.)I think it’s a great easy recipe that will satisfy the whole family, young and old alike. And it’s a tasty way for cheeseburger fans to get more vegetables. When you eat this salad instead of a cheeseburger you won’t even miss the french fries!Deluxe Cheeseburger Salad RecipePrep Time: 20 minutesCook Time: 10 minutesYield: 6 servingsThe original recipe uses 4 sesame seed hamburger bun tops, which I thought was kinda wasteful, so I used 2 whole buns (tops and bottoms) instead. It also calls for a small red onion, which can be hard to find, so if your onion is larger, be sure to use less.Ingredients2 sesame seed hamburger buns1 small red onion, divided2 plum tomatoes3/4 pound (350 g) 95% lean ground beef1/2 cup (125 mL) sliced dill pickles3/4 cup (175 mL) ketchup1 tablespoon (15 mL) yellow mustard8 cups (2 L) thinly sliced romaine lettuce1 cup (250 mL) shredded cheddar cheeseDirectionsPreheat oven to 425°F (220°C). Slice bun tops and bottoms into 1/4-in. (6-mm) strips. Arrange in a single layer on baking sheet and bake 8-10 minutes or until lightly toasted. Remove to a cooling rack; cool completely.Cut onion in half crosswise. Slice half of the onion crosswise into thin rings using a sharp knife or mandolin. Cut tomatoes lengthwise into quarters and slice crosswise. Set onion and tomatoes aside.Put beef in saute pan over medium-high heat and cook 5-7 minutes or until no longer pink, breaking beef into crumbles. Meanwhile, finely chop the remaining half onion. Finely dice pickles. In a large bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked beef and mix well.To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Martha is a healthy weight loss coach, cooking coach and cookie lover, who loves to share ways to make cooking and eating simple, easy and delicious and help you stop dieting and instead discover the pleasure of happy healthy balanced eating, cooking and living. Her websites include http://www.simple-nourished-living.com and http://www.besteasycookierecipes.com. Visit today to Get your FREE copy of her Homemade Granola Bars e-cookbooklet.
admin @ May 26, 2011
How to Make Homemade Saag Paneer A Popular Indian Vegetarian Cheese and Spinach Curry
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I have ordered saag paneer at countless restaurants. Sometimes I have been quite impressed but usually it’s a bit of a mess. To get saag paneer right, you must use the freshest ingredients and be sure not to overcook the spinach!Saag paneer originated in north India in the Punjab region. My version is quite close to what you would find there but I have added a pureed fresh green chilli paste that is used more often in south Indian cooking. I love the spicy, sweet flavour that the green chillies add to this recipe and really notice when they are left out!For best results you will want to make your own paneer cheese but you can purchase good quality paneer in Indian markets and some good supermarkets.In this recipe, I fry the cheese squares in hot oil to brown them. This makes the paneer melt in your mouth crispy on the outside and nice and warm in the centre. If you are watching your calorie intake – as I should be – simply fold the paneer cubes raw into the spinach and toss until the cheese is cooked through.Serves 4 as a side dishPreparation time: 20 minutes
Cooking time: 15 minutesINGREDIENTS3 Tablespoon ghee or clarified butter
300g fresh spinach leaves
100g fresh paneer cut into 3/4 inch cubes
1 large red onion
1 Tablespoon coriander seeds
1 teaspoon cumin seeds
1 Tablespoon fenugreek seeds
1 Teaspoon red chilli powder
3 green chilled chopped and then pureed
1 Inch ginger finely chopped
3 cloves garlic – smashed and finely chopped
2 large tomatoes skinned and finely choppedMethodIn a large frying pan, dry fry the cumin seeds, fenugreek seeds and coriander seed over medium heat. Be sure to move the seeds around in the pan so that they roast evenly.Place the roasted seeds in a spice grinder or pestle and mortar and grind to a fine powder. Set aside.Place the green chillies in the spice grinder with a little water and grind to a fine paste. Set aside.In a large pot, blanch the spinach for about ten seconds and then empty into a colander and transfer the leaves to a bowl of ice cold water. This will help retain the bright green fresh colour of the spinach.Squeeze the water out of the spinach and chop it into shreds and set aside.If you like the idea of frying the cheese, pour some oil into a heavy bottomed pan deep enough to cover the paneer cubes. The oil has to be very hot or the cheese will melt and stick to the bottom.Throw in a few paneer cubes at a time and brown the exterior nicely before removing them to a paper towel with a slotted spoon.Now, add the ghee to the frying pan. When the ghee melts, add the onions and fry gently until the are slightly browned and translucent.Add the spice powder, ginger, garlic, chopped tomatoes and green chilli paste and stir.Just before you are ready to serve, add the chopped spinach and stir around to mix. Fold the paneer in and serve with rice or naan.
You will find many more authentic Indian recipes like this one on my great curry recipes website.The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.netDan M Toombs The Curry Guy
admin @ May 26, 2011
Easy Broccoli Cauliflower Soup
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This easy broccoli cauliflower soup is based on another simple recipe template I use a lot.There are gazillions of recipes for “cream of vegetable soup” and/or “pureed vegetable soup” online and in cookbooks that are virtually all the same with very minor differences among them. (Trust me, I’ve spent more time than I should’ve comparing and contrasting them.)The more you cook and read about cooking, the more you begin seeing patterns that let you rely less on recipes, which can make the process a whole lot easier and more fun.To make a ‘cream of’ or ‘pureed’ vegetable soup, all you need to do is cook a vegetable or some combination of vegetables with some seasonings until tender, puree the mixture until it’s creamy and then reheat it with a little cream or butter, if you want.If the vegetables you’re using don’t have a lot of body or if you prefer thicker soups, adding a peeled and chopped medium sized baking potato or 1/3 cup rice will help. It also will add creaminess without the cream, something I first read in Julia Child’s cookbook, The Way to Cook back in the 1990′s, when even she seems to have been affected by the low-fat craze.Adding a bit of cream or butter at the end will make your soup incredibly smooth and rich, but this is totally optional. Sometimes I do; sometimes I don’t, depending on the day and how virtuous I’m feeling.There are two basic approaches for making a pureed soup. In the first, you begin by sauteeing an onion in a little oil or butter for a few minutes before adding the rest or your vegetables, seasonings and stock or water. The second and easier way is just to combine everything in a pot, bring it to a boil and then simmer until the vegetables are tender. Both methods can make great soups.You can puree your soup in a blender or food processor, with an immersion blender or with an old-fashioned food mill. I like my blender best. (Last year, I finally bought the Vita-Mix I’d been coveting for years and now use it every chance I get!)For a super quick and easy soup, you can even use frozen vegetables, which is what I did yesterday.I will give you the basic recipe for a simple broccoli cauliflower soup along with several variations so you can see how variable this delicious satisfying soup can be.Broccoli Cauliflower Soup RecipePrep Time: 10 minutesCook Time: 20 to 30 minutesYield: Makes 4 servingsYou can use either fresh or frozen broccoli and cauliflower in whatever proportions you prefer to make this soup. I used a frozen package of broccoli cauliflower blend since that’s what I had on hand. If you are in a hurry, skip cooking the onion in the butter, before adding the broccoli, cauliflower and stock. Once the soup is finished, if it seems too thick you can thin it to your desired consistency by adding more stock or water a little at a time.)For a delicious burst of flavor, add a handful of fresh basil to the soup when you puree it and garnish with some grated Parmesan cheese.Ingredients1 tablespoon butter or olive oil1 medium onion, choppedSalt and freshly ground pepper to taste1 to 1 1/2 pounds broccoli and cauliflower florets (about 4 cups)1 medium baking potato, peeled and chopped4 to 5 cups chicken stock, vegetable stock or water1/4 to 1 cup cream, preferably organic, if desiredChopped fresh parsley, for garnish if desiredDirectionsPut the butter in a large, deep pot set over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.Add the broccoli, cauliflower, potato and stock. Bring the mixture to a boil then reduce the heat and simmer gently until the vegetables are tender, 10 to 15 minutes. (You’ll want to give the pot an occasional stir to prevent sticking.)Carefully puree the soup until smooth. If you’re using a blender, be sure to let the mixture cool a bit and do it in batches, only filling the blender halfway, to prevent any exploding soup accidents. (It’s also a good idea to remove the cap from the hole of the blender’s lid and cover the hole with a dish towel while blending to allow the heat to escape and prevent splattering.)Give the pot a quick rinse and then add the soup back to the pot set over low to medium low heat. Season to taste with salt and pepper. Stir in the cream, if desired, and heat gently.Other Variations and CombinationsButternut Squash Coconut Soup: Use peeled and chopped butternut squash. Substitute 2 cups coconut milk for 2 cups of the stock. Add 2 tablespoons chopped garlic and 1 ½ tablespoons curry powder with the vegetables.Carrot Ginger Soup: Use sliced carrots instead of broccoli and cauliflower. Add 1 tablespoon minced fresh ginger with the vegetables. Add ½ cup orange juice and a small drizzle of maple syrup when you puree it.Cream of Asparagus Soup: Use trimmed asparagus cut into 1-inch pieces. Add 1/4 teaspoon dried thyme with the vegetables. Stir in 1/4 cup cream and 2 to 3 tablespoons lemon juice at the end.Cream of Mushroom Soup: Use 1 pound button mushrooms, trimmed and chopped and 4 cups stock. Add 1/4 to 1 cup cream at the end.Creamy Parsnip Soup: Use 1 pound parsnips, peeled and sliced into 1-inch pieces, 2 apples, peeled, cored and cut into 1-inch pieces, 2 cups chicken stock and 4 cups water. Stir in 1/2 cup cream at the end.Curried Zucchini Soup: Use sliced zucchini (about 3 medium). Add 2 garlic cloves minced and 2 teaspoons curry powder with the vegetables.
Martha is a healthy weight loss coach, cooking coach and cookie lover, who loves to share ways to make cooking and eating simple, easy and delicious and help you stop dieting and instead discover the pleasure of happy healthy balanced eating, cooking and living. Her websites include http://www.simple-nourished-living.com and http://www.besteasycookierecipes.com. Visit today to Get your FREE copy of her Homemade Granola Bars e-cookbooklet.
admin @ May 26, 2011
Wonderful Ground Beef and Broccoli
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Hello to all the beef lovers out there! There is a wonderful ground beef and broccoli recipe that a lot of people are saying I should share with the world. One evening I didn’t have many ingredients to make the dishes that I usually prepare for dinner. So, I threw together the foods I had, but never tried them together. I get a ten out of ten rating on this particular dish every time I make it.For those who need dinner made in about one hour or less, this recipe is perfect for you. Prepare this meal for anyone you know and guarantee you will get a round of applause for this one. You can also try it with jiffy cornbread for an even more fulfilling meal.All You Will Need:Pre-heat oven to 350 degrees1/2 small onion1 lb ground beef1 15.25oz can corn(drained)1 bag broccoli florets or 2-3 cups fresh broccoli5-6 small or 2-3 big potatoes4 slices American cheesedash of saltdash of pepper1 tsp boss sauce (optional)1 tsp sweet and sour sauce (optional)Directions:1. Saute half of a small onion chopped in butter or olive oil2. Brown ground beef in skillet with the onions. This is where you add in your (optional) ingredients3. Steam broccoli in a pot or pan with one cup of water until soft. Drain, then set aside4. Peel and cube potatoes. Boil 2 cups water and add potatoes to boiling water. Boil covered 10 minutes. Drain, set aside5. Now, in a bowl fold together ground beef, drained corn, broccoli and potatoes. Any size baking dish will work.6. Layer the bottom of the pan with the mixture in the bowl. Then place the 4 slices of cheese spread out over the mixture you just layered the bottom of the pan with7. Put the remaining mixture on top of the 4 slices of American cheese8. Next sprinkle Parmesan cheese over the top of your dish and put inside the oven for 30 minutes baking on 350 degreesVoila!There you have it, a heart healthy meal with your meats, vegetables and jiffy corn bread on the side. Your husband, kids, friends, co-workers and church picnics will absolutely love this recipe.It’s simple, it’s healthy, and you know exactly what’s in it. You can also substitute the ground beef with ground turkey. This meal takes not much time at all to prepare and it is really delicious.Thanks for tuning in on my wonderful ground beef and broccoli recipe. I hope you enjoy it as well as others who have tried my mouth watering dish. Don’t forget the jiffy cornbread to top everything off.
admin @ May 26, 2011
How to Make Indian Style Spicy Bean Cakes A Vegetarian Recipe Not to Be Missed
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Is it possible to be really excited about a recipe? I mean it’s just a recipe – right? Well let me tell you, I am! I want to teach you a vegetarian recipe I haven’t made in years and I don’t really know why. It somehow got lost in my hard drive and it wasn’t until today that I found it again. This vegetarian recipe actually started life as a Mexican recipe that I used to make while at university in California. I added some Indian spices and voila… a new Indian style vegetarian recipe was born.This may not be authentic Indian food but you won’t care. The spicy green chillies and roasted cardamom and cumin seeds, together with the pureed kidney beans make this a dish that is packed with flavour. The kidney bean cakes have a crispy exterior and soft centre that will leave your guests wondering what you just served them. My wife actually thought it was some sort of meat. I told her it was lamb brain.Not that lamb brain is bad, but she did look a bit worried.I recommend eating these little kidney bean cakes with a fresh green salad accompanied with the Indian chutney of your choice.Serves 4Preparation Time: 20 minutes
Cooking Time: 10 minutesINGREDIENTS2 x 400ml tins of Kidney beans drained of all liquid1 Tablespoon white cumin seeds
1 Tablespoon black cardamom seeds
3 Tablespoons freshly grated coconut
1/2 teaspoon red hot chilli powder
2 green chilli peppers finely chopped
1/2 slice of white bread
1 clove garlic – smashed and finely chopped
1 inch ginger – finely chopped
1 Tablespoon gram flour
1 Tablespoon mango powder
salt and pepper to taste
4 Tablespoons vegetable oilmethodIn a large frying pan, roast the cumin seeds and cardamom seeds evenly until they begin to smoke.Transfer the seeds to a spice grinder and grind to a fine powder.Pour the kidney beans into a food processor together with the spice powder and the rest of the ingredients except the oil. Process to a paste.Heat the oil in the frying pan over medium heat.With a spoon or your hands, make little patties and add them to the oil. While the bean cakes fry, press down on them slightly to flatten them. The paste will be a bit sticky and forming the patties a bit tricky.Fry for about 3 minutes per side until the exterior is nice and crispy.You may need to do this in batches.Transfer the finished bean cakes to a paper towel and keep warm.Serve immediately with a green salad and the chutney of your choice.
You will find many more easy Indian style recipes like this one on my great curry recipes website.The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.netDan M ToombsThe Curry Guy
admin @ May 26, 2011
How to Make Goan Spicy Chicken and Coconut Curry
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This recipe is bursting with the flavours of southern India. The bite of the chopped chillies is mellowed by the sweet flavour of the dried grated coconut and rich coconut milk. That together with the essential fresh curry leaves, poppy and mustard seeds and of course garlic and ginger make this a dish not to be missed!I have made this curry in many different ways. I’ve tried it with chicken tikka (small bite sized pieces of chicken), whole chicken, quartered chicken and many different types of game such as pheasant, quail and partridges.This time of year when game is difficult to find, I make it with two small chickens weighing about a pound each. The chickens are stuffed with a spice mixture and then trussed to keep the stuffing and juices in while they are pan fried and then simmered in coconut milk.If you like spicy chicken curries, you’re going to love this one!Serves 4 hungry peoplePreparation time: 20 minutes
Cooking time: 30 minutesINGREDIENTS2 x 450g (1 lb) free range chickens or 4 small quails3 Tablespoons ghee or clarified butter
10 curry leaves
1 Tablespoon mustard seeds
1 Tablespoon poppy seeds
2 Tablespoons coriander seeds
2 Tablespoons cumin seeds
1 inch cinnamon stick
1 teaspoon cardamom seeds
1 large red onion – finely chopped
1 inch ginger – finely chopped
4 green chillies (or more) finely chopped
6 cloves garlic – smashed and finely chopped
1 Tablespoon red chili powder
1/2 dried and grated coconut
4 tablespoons vegetable oil
500ml coconut milk
4 Tablespoons cream
salt and pepper
1 Tablespoon garam masala
Juice of one lemon
3 Tablespoons chopped mint leavesmethodIn a large heavy bottomed frying pan over medium heat, dry fry the poppy seeds,coriander seeds,cumin seeds, cinnamon and cardamom seeds until they begin to smoke.Remove from the heat and transfer to a spice grinder or pestle and mortar and grind to a fine powder.Now put the ghee in the frying pan. When the ghee melts, add the curry leaves and mustard seeds. When the seeds begin to pop, add the chopped onion.Fry until the onions turn light brown and become translucent.Add the spice powder, ginger, green chillies, garlic, chili powder and grated coconut and continue to fry for another 2 minutes.Stuff your chickens with this stuffing and then truss the birds to keep all the stuffing in.Add the vegetable oil to the pan. When the oil is good and hot, add the chickens and fry them all over so that the skin turns a shiny, crispy brown.Pour in the coconut milk and cream and simmer until the chickens are cooked through – about 20 minutes.to serveCut each chicken into eight pieces. Scrap the stuffing into the coconut sauce and mix well.Add the garam masala and salt and pepper to taste.Place a couple pieces of chicken on each plate with a little sauce, a squeeze of lemon juice and top with chopped mint leaves.Soak up the juices with saffron rice or naan bread.Don’t forget to stop back and let me know how you like this spicy chicken and coconut curry!
You will find many more authentic Indian recipes like this one on my great curry recipes website.The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.netDan M Toombs The Curry Guy
admin @ May 26, 2011
General Tips on Ingredients for Green Smoothie Recipes and Other Healthy Smoothie Recipes
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Many people are a bit confused about the term, “green smoothie.” With the recent popularity of both green tea and matcha, some people mistakenly believe that green smoothie recipes include matcha or other green tea. This is not the case. Green smoothies got their name because of, obviously, their color, but also because they use fresh, raw greens.Some common green smoothie recipes include kale and spinach as well as other green, often leafy vegetables. Hemp is another common ingredient. In order to enhance the flavor of a green smoothie, fruit is generally also added. In fact, you can use your favorite fruit smoothie recipes and add some green vegetables to them and they will be a green smoothie. Just be sure to leave out the sugar or other sweeteners.Healthy smoothie recipes should never contain sugar, honey, or other sugar additives. Fruit and fruit juices are generally enough to sweeten a smoothie on their own.Perhaps the best way to incorporate green smoothies into your workout or diet regimen is to start with easy recipes such as spinach blueberry. Berries are a great addition because they are high in anti-oxidants and have a low glycemic index. Spinach is also packed with anti-oxidants as well as a variety of vitamins, minerals, and vitamins such as calcium, iron, magnesium, potassium, zinc, and manganese.The majority of green and fruit smoothies are really simple to make. They require a blender and fresh fruit and veggies, some water or fruit juice, and ice if desired. You can mix up a large batch to last a day or two but generally, it is recommended that they be drank as fresh as possible to ensure that your body receives all of the vitamins and minerals.Making a smoothie is also a great treat to do with children. Just make sure that if your kids are really young that they only make smoothies when you or another adult is present to help them use the blender or food processor. Engage your kids in the smoothie making process by asking them what they want to put into the smoothie. You can also have them garnish your smoothie, (and their own), by picking out some fresh fruit slices or pieces to place on top.There are many ways to make smoothies but it is best to start with a recipe book and experiment from there and losing weight with these drinks is now very popular.
For more detailed information and delicious recipes check out Green Smoothie Recipes and Other Healthy Smoothie Recipes “
admin @ May 26, 2011
Simple Jam Butter Cookies
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The older I get, the more drawn I am to simple foods and recipes, like these old-fashioned simple buttery jam cookies. They are plain and kinda homely; but I couldn’t care less, because they are delicious, especially if you’re a fan of biscuits, scones, and soft cookies.This simple cookie recipe makes a buttery jam drop cookie that is more like a cross between a cookie and a scone. It’s the kind of cookie my Nana would have enjoyed as a tea time treat.You can use any flavor jam you like as long as it’s nice and thick. The first time I made these I used a luscious fig jam from the farmer’s market. I’m planning to try them again real soon with raspberry jam and orange marmalade.Simple Jam Butter CookiesPrep Time: 15 minutesCook Time: 12 minutes per batchYield: Makes about 4 1/2 dozen cookiesIngredients2 cups flour1 teaspoon baking powder1/2 teaspoon ground ginger1/4 teaspoon salt1/2 cup (1 stick) unsalted butter, at room temperature2/3 cup sugar1 large egg2 tablespoons milk1/2 teaspoon vanilla1/3 cup the jam of your choice (you want a nice thick jam)Directions
Position an oven rack in the center and preheat to 375 degrees. Line two baking sheets with parchment paper.In a medium size bowl whisk together the flour, baking powder, ginger, and salt until well blended and set aside.In a large bowl beat the butter and sugar together with an electric mixer on medium high speed until creamy and smooth. Add the egg and beat until the mixture becomes satiny, about 2 more minutes. Add the milk and vanilla and beat just to combine. (At this point the mixture may look curdled which is fine.) Add the jam with the mixer on low and beat for another minute. Add the flour mixture with the mixer on low, and beat just until everything is combined. (The dough will be very thick.) Scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients are blended together.Spoon the dough by rounded teaspoonfuls onto the baking sheets, leaving at least an inch between mounds of dough.Bake the cookies, one sheet at a time on the center rack, for 10 to 12 minutes until just firm and lightly browned around the edges. (The cookies will be on the pale side.)Remove from the oven and let the cookies rest on the cookie sheet for about a minute and then transfer them to wire racks to cool completely.Repeat with the remaining dough, being sure to allow cookie sheets to cool completely before using them again. (I often rinse the backsides under cool water to speed up the process.)Store in an airtight container at room temperature.
Martha is a healthy weight loss coach, cooking coach and cookie lover, who loves to share ways to make cooking and eating simple, easy and delicious and help you stop dieting and instead discover the pleasure of happy healthy balanced eating, cooking and living. Her websites include http://www.simple-nourished-living.com and http://www.besteasycookierecipes.com. Visit today to Get your FREE copy of her Homemade Granola Bars e-cookbooklet.
admin @ May 26, 2011
How to Make an Easy and Healthy Indian Chicken Dish That Is Packed With Flavour
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When I show people how to cook Indian food, I always emphasise the advantages of using freshly roasted and ground spices. Put simply, they make any Indian dish taste better. That said, we don’t all have time to be roasting and grinding spices after a long hard day at work. Sometimes we just want healthy food full of flavour with a minimum effort.This recipe is so easy and good for you. Removing the chicken skin gets rid of loads of fat and calories. Fatty chicken skin may taste great but with this simple and tasty marinade, you just don’t need it.In this recipe I recommend shallow frying the chicken in ghee or vegetable oil. This is the easiest cooking method. If you want an excellent recipe for your summer barbecues, however, this could be the one! Removing the fatty skin makes the meat easier to grill without flare ups.INGREDIENTS12 chicken thighs
5 cloves garlic
1 Tablespoon coriander powder
1 Tablespoon cumin powder J
uice of two lemons
1 green chilli finely chopped
1 teaspoon red chilli powder
1 teaspoon turmeric
1 Tablespoon garam masala (preferably homemade)
3 Tablespoons ghee or vegetable oil Salt and pepper to taste
1 additional lemonServes 4Preparation time: – 10 minutes plus marinading time
Cooking time: 15 minutesMethodRemove the skin from the chicken thigh and discard.Make three slices into the flesh of each chicken thigh.Blend the coriander powder, cumin powder, lemon juice, green chilli, red chilli powder, turmeric and garam masala to a smooth paste. Then add the chicken to the marinade.Rub the marinade into the slits and all over the chicken pieces. For best results, really press the spice mixture into the meat with your fingers.Allow to marinade for 2 hours or overnight – the longer the better.When you are ready to cook the chicken, melt the ghee in a heavy bottomed frying pan over medium heat. Then fry the chicken thighs until they are browned on all sides and cooked through. This should take about eight minutes. You may wish to fry the chicken thighs in batches.Sprinkle with lemon juice and salt and pepper to taste.Serve hot with a green salad.Voila! You have prepared an easy and healthy chicken dinner that is packed with flavour.I hope you enjoy this Indian chicken recipe. Be sure to come back and let me know how you got on! I am always interested in reading comments and also suggestions as to how my recipes can be improved or changed.
You will find many more easy and authentic Indian recipes like this on my great curry recipes website.The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.netDan M Toombs The Curry Guy
admin @ May 26, 2011
Paprika Chicken
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Without fail this recipe produces the most tender and tastiest chicken breasts we’ve ever had, this is one for the kids and students as it’s so easy to make.Ingredients: For each person 1 skinless chicken breast, oven chips / French fries, salad, paprika powder from the spice section, olive oil, 1 x garlic clove.Put the chicken breasts in a bowl, cover with cold water, and put about 10 teaspoons of salt in (that’s right, loads of salt), make sure the salt is all dissolved, then put in the fridge for at least 1 hour. This is key to making the chicken tender whilst it’s cooking, it’s called brining.After the hour take out the chicken, and rinse REALLY well with cold water to get rid of the excess salt. Empty the water out of the bowl. Pat dry the chicken breasts with kitchen roll to get rid of the excess water, and put back in the bowl.Chop up a couple of garlic cloves finely.Pour a small amount of olive oil over the chicken breasts, and add the garlic, rub in well. Sprinkle over the red paprika powder so both sides are coated, some ground black pepper if you have it, and rub it all in well ( messy hands!). Wash your hands well then put the bowl back in the fridge for 15 minutes.After 15 minutes heat up the oven to 180c, with a baking tray in the top.Get the chicken out of the fridge, and stir it around in the bowl, making sure they are all coated with the oil, paprika and garlic on both sides.When the oven reaches 180 put your chips / fries onto the tray, and if there’s room put the chicken breasts on as well, otherwise put the chicken breasts onto a separate tray. If you put them all together, then at the end you can stir the chips around in the tray and they pick up the paprika and garlic oil as well.Cook on 180 for around 25 minutes, until the chips are done. Half way through the cooking turn the chicken breasts upside down, and stir it all around so the chips get coated in the oil and paprika as well.Serve with a side salad & some French or honey mustard dressing on the salad, and a bit on the chips if you like. You could also have some garlic bread as well – if you do just put in the oven with 10- 15 minutes to go.
Wendy R is a blogger on cooking, gardening and travel in Cornwall, with a passion for growing her own produce. For more recipes and gardening tips go to http://www.cornwallgarden.org
admin @ May 26, 2011
