Eat Healthy Stay Healthy

  Chicken Tikka Masala Recipe Chicken Tikka Masala is a popular Indian dish made with marinated chicken that is grilled or roasted and then cooked in a creamy tomato-based sauce. Here's a recipe for Chicken Tikka Masala: Ingredients: For the marinade: 500 grams boneless chicken, cut into bite-sized pieces 1 cup plain yogurt 1 tablespoon ginger-garlic paste 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala powder Salt to taste For the sauce: 2 tablespoons vegetable oil or ghee 1 large onion, finely chopped 2-3 green chilies, slit lengthwise 1 tablespoon ginger-garlic paste 2 medium tomatoes, pureed 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon garam masala powder Salt to taste 1 cup heavy cream Handful of chopped fresh cilantro leaves Instructions: In a large mixing bowl, combine the chicken, yogurt, ginger-garlic paste, red chi...

Chicken Biryani is a popular Indian non-vegetarian dish made with aromatic basmati rice, tender chicken, and a blend of flavorful spices. Here's a recipe for Chicken Biryani: CHICKEN BIRYANI RECIPE Ingredients: 500 grams chicken, bone-in and skinless 2 cups basmati rice, rinsed and soaked in water for 30 minutes 4 tablespoons vegetable oil or ghee 1 large onion, sliced 2-3 green chilies, slit lengthwise 1 tablespoon ginger-garlic paste 1/2 cup plain yogurt 1 teaspoon red chili powder 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon garam masala powder 2-3 black cardamom pods 4-5 green cardamom pods 1 cinnamon stick 2-3 cloves 1 bay leaf Salt to taste 3 cups water Handful of chopped fresh mint leaves Handful of chopped fresh cilantro leaves 1/4 cup fried onions (birista) Instructions: In a large mixing bowl, combine the chicken, ginger-garlic paste, yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder...

BUTTER CHICKEN RECIPE Ingredients: 500 grams boneless chicken, cut into bite-sized pieces 1 cup plain yogurt 2 tablespoons ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala powder Salt to taste 1 tablespoon vegetable oil 1 tablespoon butter 1 medium onion, finely chopped 2 medium tomatoes, pureed 2 green cardamom pods 1 cinnamon stick 2-3 cloves 1 bay leaf 1 teaspoon kasuri methi (dried fenugreek leaves) 1/2 cup heavy cream Chopped fresh cilantro for garnish Instructions: In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt to taste. Add the chicken pieces to the bowl and mix well to coat the chicken with the marinade. Cover and refrigerate for at least 2 hours or overnight. Heat the oil and butter in a large skillet over medium-high heat. Add the onion and sauté for 2-3 minutes...

Til Poli A popular Maharashtrian dish made on the festival of Makar Sankranti, Til Poli, also known as Gulaichi poli is a sweet roti made with sesame seeds. Ingredients: 1 cup sesame seeds 2 cup powdered jaggery 1 cup maida ½ cup wheat flour 3-4 tbsp ghee and a pinch of salt. Method: Firstly roast the sesame seeds and grind them. Now add powdered jaggery and 1 tbsp ghee in it. Mix well. Knead a dough with maida, wheat flour, 1 tbsp ghee, a pinch of salt and a bit of water. Make small balls and fill the sesame-jaggery mixture in it. Roll the ball into round chapatis and roast on tawa using ghee.

 SWEET PONGAL Sweet Pongal  is also known as chakkara pongal and sakkarai pongal in Tamil . It is compulsorily MADE FOR PONGAL FESTIVAL .Freshly –harvested rice , if available , it used to make the Sweet Pongal , in new earthen pots! INGREDIENTS: FOR PRESSURE COOKING: ½ cup rice, soaked 15 minutes ¼ cup moong dal, soaked 15 minutes 2¼ cup water FOR JAGGERY WATER: ¾ cup jaggery, gud ¼ cup water FOR FRYING DRY FRUITS: 2 tsp ghee 10 whole cashew / kaju 2 tbsp raisins / kishmish 1 clove / lavang OTHER INGREDIENTS: ¼ cup water, to adjust consistency 2 tbsp ghee ¼ tsp cardamom powder / elachi powder small piece edible camphor / pacha karpooram Method: firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes) add in 2¼ cup water and pressure cook for 4-5 whistles. make sure the dal and rice is cooked completely. further in a pan take ¾ cup jaggery and ¼ cup water. keep stirring till the jaggery melts completely. now filter the jaggery water into c...

Baingan Pakora Baingan Pakora is usually paired with Khichdi during Makar Sankranti and makes a good option for lunch. Ingredients: 4-5 small sized brinjals 1 cup besan ¼ tsp turmeric ¼ tsp chilli powder ¼ tsp hing ¼ tsp cumin powder 2 tbsp fresh coriander ½ cup water salt as per taste and oil for deep frying. Method: Prepare the batter by mixing besan, water, turmeric, chilli powder, hing, cumin powder, salt and fresh coriander. Whisk all the ingredients well to form a smooth batter. You can add ¼ cup more water, if the batter seems too thick. Now, cut brinjal slices and dip them in the batter. Coat them properly. Heat oil in a kadhai and drop brinjal pieces in it. Keep the flame medium and fry pakoras from both sides until golden brown. Once done, serve hot with khichdi.

  Yellow coloured Khichdi made with a tadka of ghee is another highlight of this festival. Made with different across different states, Khichdi is a common dish that is relished by a number of people on this auspicious day. Ingredients: 1 cup urad dal 2 cup rice 2 tbsp ghee 1 tbsp cumin seeds 1 tsp turmeric powder ½ tsp red chilli powder ½ tsp hing salt as per taste and  water (as required). Method: Soak dal and rice separately in water. Let them sit for at least 1-2 hours. Wash them 2-3 times before soaking them. Now heat ghee in a pressure cooker, add hing, cumin seeds and let them splutter. Drain the dal and add in the cooker. Roast it for 2-3 minutes. Now add salt, turmeric, red chilli powder powder and 1 cup of water. Mix well. Secure the lid and pressure cook it for 2 whistles. Now drain the rice and add it to the cooker, along with 2 cups of water. Secure the lid again and cook it for 1-2 whistles, accordingly. Allow the steam to release on its own. Once done, add a dol...