Food, Culinary And Recipe Blog

Sweet Ending

Dessert would be so much more enjoyable if you don’t have to worry about what it’s doing to your waist line. Now you can have your kulfi and eat it too. For every 100 gm
of sugar you replace with a 10 gm sachet of zero calorie Sugar Free Natural Diet Sugar,
you’ll see 400 calories vanish from your favorite desserts.

Strawberry Kulfi

Ingredients

2litre skim milk , 4 tbsp skim milk powder,1tbsp cornflour,50 grams sugar free Natural diet Sugar 10 fresh strawberries, chopped pinch of elaichi powder.

Method

Boil milk in a non-stick kadai. Reduce heat. Keep stirring, and simmer till milk reduces to half its original quantity. Add Sugar free Natural Diet Sugar to milk. Mix milk powder in a little cold water and add to the boiling milk. Keep stirring for another 5 minutes. Dissolve corn-flour in a little water and add to boiling milk. Simmer 2 minutes. Remove from fire. In a separate pan, stew strawberries with remaining Sugar Free Natural Diet Sugar till it attains a thick syrupy consistency. (You can also use bottled strawberry syrup or preserve in the off –season, in which case no additional sweetener needs to be added. Cool and add to the milk mixture. Pour into kulfi moulds and freeze for at least 3 hours.

Pulao is one of India’s most popular delicacies whereby rice is cooked with oil to make it look yellow. While most famous of Indian recipes for pulao may be that of Chicken, Mutton or Vegetable pulao, Fish Pulao is also very tasty but not as popular as others. Here is the recipe as to how to make fish pulao:-

Ingredients:

• Basmati rice-       2 cups
• Tomatoes-          250gms
• Coconut-             1/2
• Salt-                     1tsp
• Ghee or oil-        3tbsp
• Cloves-                3
• Cardamoms-      3
• Cinnamon-         2 pieces
• Pepper corns-    1/tsp
• Bay leaves-        2
• Seer or tuna slices - 350gms

Method:

Wash the rice well, drain and keep aside. Wash the fish, drain. Smear with little salt, chilli powder, turmeric powder and garam masala. Grate coconut, add 1 cup of hot water, blend in a mixer and squeeze out the milk. Blanch, peel and chop the tomatoes, grind with the cocnut  milk. Measure this liquid and enough water to make 4 cups. Place the rice over the cooking plate in the cooking pan. Add the tomato liquid and salt. Heat Ghee or oil in a small fry pan, add covers, cinnamon, cardamom, pepper and bay leaves. Fry for a minute, add to rice. Place the fish slices in the 2-dish pan of your cooker and place pan in position. Cover the pan and switch to cooking. When cooked, allow the fish to cool for 10 minutes. Remove the bones. Flake the fish and add to the rice and mix lightly. Put it in a warm box for 15 minutes and your fish pulao is ready to serve.

Sweet Ending

Dessert would be so much more enjoyable if you don’t have to worry about what it’s doing to your waist line. Now you can have your kulfi and eat it too. For every 100 gm
of sugar you replace with a 10 gm sachet of zero calorie Sugar Free Natural Diet Sugar,
you’ll see 400 calories vanish from your favorite desserts.

Strawberry Kulfi

Ingredients

2litre skim milk , 4 tbsp skim milk powder,1tbsp cornflour,50 grams sugar free Natural Diet Sugar 10 fresh strawberries, chopped pinch of elaichi powder.

Method

Boil milk in a non-stick kadai. Reduce heat. Keep stirring, and simmer till milk reduces to half its original quantity. Add Sugar free Natural Diet Sugar to milk. Mix milk powder in a little cold water and add to the boiling milk. Keep stirring for another 5 minutes. Dissolve corn-flour in a little water and add to boiling milk. Simmer 2 minutes. Remove from fire. In a separate pan, stew strawberries with remaining Sugar Free Natural Diet Sugar till it attains a thick syrupy consistency. (You can also use bottled strawberry syrup or preserve in the off –season, in which case no additional sweetener needs to be added. Cool and add to the milk mixture. Pour into kulfi moulds and freeze for at least 3 hours.

On a cold day, there is nothing quite like a steaming hot baked dish being brought to your table – sizzling away seductively as the sauces within bubble with joy.  The rosemary scented chicken with couscous is one such dish. Rosemary flavor is a perfect match for steaming chicken with its rich flavor.

Ingredients:

• 1 whole chicken
• 2tbs fresh lime juice
• ½tbs soy sauce
• 1tbs fresh rosemary
• 1tbs chopped and peeled fresh ginger
• 1tbs minced onion
• 5tsp olive oil
• 1 cup couscous
• ¾ cup boiling water
• 3tsp butter

Preparation:

First of all – prepare the couscous and then pour boiling water on the couscous in a bowl. Stir in butter and set aside for 10 minutes. Heat an oven to 500 degree F. Whisk all the ingredients with 3tsp oil in a small bowl. Blend and season.

Now brush a 9-inch diameter baking dish with the remaining oil. Put the chicken in it, , pour in half the sauce and coat on both sides. Roast the chicken for 25 minutes, take it out again from the oven, top with remaining sauce and bake again for 10 minutes. In a serving plate, place the couscous. Put the whole chicken on top and pour the cooked juices on the chicken and serve to your admiring guests or family members.

There is often a misconception that baked dishes are necessarily bland. But that is not true as they can be as spicy as one likes it to be.

Another great baking dish can be made of lamb – known as “Baked stuffed escalope of lamb.”

Ingredients:

• 500gm boneless lamb fillet
• Olive oil as required
• 2 ½ cup bread crumb (from French bread with crust)
• ½ cup melted butter
• Salt and pepper to taste
• 10 fresh spinach leaves
• Ground nutmeg, a pinch

Method:

Cut the lamb into six portions and with a streak hammer beat each piece and flatten into a thin escalope. Keep it aside. Cook spinach in a large pot of boiling salted water just until wilted, for about 30 seconds. Drain and cool briefly. Squeeze the spinach dry, chop finely and place in a bowl. Add nutmeg. One can also add half cup mascarpone and half cup cream cheese to it if he or she wants. Season it.

 Heat the oven to 450 degree F. Brush the baking sheet with olive oil. Sprinkle the escalope with salt and pepper. Mix bread crumb and melted butter. Top each escalope with bread crumb mixture and spinach mixture. Transfer the escalope to a baking sheet. Bake until 12 minutes. Transfer to plates and serve.