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There are certain recipes which always remain our favorites and we can never be tired of cooking them over and over again. There are endless variations to the chicken curry and today’s chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient is cashewnut paste. 8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. I love chicken masala, thanks for the recipe and your advise on variations (I don’t get curry leaves here).
I am a regular visitor to your blog, I love your food, I am from hyd, but a north indian, born and brought up in Hyderabad, I love spicy andhra food. I love chicken, I cook it quite often, my DH also loves it a lot, your recipe looks quite tempting, I am going to try this for sure. Hi Sailu ,another perfect yummy dish from ur kitchen ur family is so lucky to have a excellent cook. I want more people exposing to Indian food, these two days am going to post my photos, and give credit to you (link added). I moved to France from England and really miss spicy food so we make it at home as much as possible, many of the seasonings are not easily available in France so we grow them.
Dhanalakshmi, the chicken pieces will leave water during the cooking process and will be cooked till soft in its own water. Jasmine, once the fresh curry leaves are roasted along with the other spices, its becomes crisp and can be easily powdered. I did try ur Spicy chicken curry yday, but it dod not turn out like ur picture, the curry became very thick & creamy no matter how much water I added, also did not taste so great, can you tell me why ? I dont know hw to make fish curry and fish fry and what kind of fish i should use for each type. I am not into cooking but i wanted to make a chicken dish for the holiday so my mother could rest for a while. Lamb – 500 to 750 gms, Onions-4 medium sized, Tomatoes- 2 to 3 small sized, 2 tsp Fresh Ginger Grlic paste,2 tsp Lime juice,1 cup Yogurt,Mint Leaves, Coriander Leaves, Cinamon, Cloves, Cardamom, 2 tsp Chilli powder, 2 tsp Dhanya powder. In the meanwhile, add a tsp oil and some salt to the soaked rice and boil it in a different vessel and half cook the rice. Thanks Sailu garu the receipe is really mouth watering andi I really loved it cooking but I did not added the cashew I dont know how it would had been!
This is really delicious, I tried once though with a little variation of adding cashews and pudina while cooking and it came out so yummy that ‘m going to prepare this again. This looks a wonderful curry – if i made this for around 30 people how what would you suggest for the amounts that i would need especially the spices.
In a large bowl place the peeled avocados and lime juice and use a fork to mash the avocados until almost smooth.
Instead of cutting up tomatoes just add some salsa to mashed avacados as well as 2 or 3 minced garlic cloves and a tbsp. We give them the very best present there is: all the warmth of the sun that our leaves gather, and all the moisture of the earth collected by our roots.
The boy walked down the path and suddenly spotted his mum sitting on the ground clutching her chest.

Suddenly, the pumpkin opened up and a woman dressed in a magnificent orange dress and a green cape with a hood appeared in front of the boy. Lady Pumpkin waved her hand and her pumpkin immediately turned into a round, orange house with a green roof. Lady Pumpkin sat the boy down at a little round table under an orange lamp shade, put on an apron in the shape of a big pumpkin with little pumpkin pockets, and started to bustle about. 1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. 3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
I tasted the Gobi Manchurian in Bangalore, was so yummy and I tried at home here too, loved it. Tried this recipe the other day (with low expectations, I might add – my experience with internet recipes hasn’t been great), but my goodness, was I surprised!
One such favorite recipe that I cook often and is enjoyed by my family and friends is the Spicy Chicken Masala Curry.
Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor.
I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I am now making it using the recipe I got from an Indian taxi driver… a very nice and funny guy.
I have been trying to cook a decent biryani for my wife for a long time without any success, until now. DO NOT MIX IT, JUST COVER THE COOKED LAMB WITH THE RICE( The meat at the bottom and the rice on top of it.) Now pour the oil that we separated from the meat earlier over the rice and cover it tightly with a lid and cook it in a very low flame for about 45 mins to 1 hr. He remembered how, in spring, he had dug up the vegetable patches and planted seeds with his mum.
You can stay with the neighbours today, and tomorrow granny will come and look after you,' mum tried her best to smile, but her lips would not respond. The pumpkin is the head of the gourd family, or the pumpkin family, and it is the biggest vegetable which grows in the ground.
Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Turned out amaaaaazing, and it smelled just like the restaurant version (which is good!) and tasted even better!
It had the right tastes, look and texture and I couldn’t believe I had made it so pretty good! But the blending of cashewnut paste with the spices offsets the spicy flavor of the curry and gives this dish its unmistakable, not-too-rich, subtly sweet, warm and spicy flavor. I have recently tasted chicken and your recipe is motivating me to try cooking a chicken dish myself and eat it again.
I need to find seeds for Kashmiri red chillis but so far have not been able to find them in the regular seed catalogues i use.

There were lots and lots of dishes: baked pumpkin, pumpkin porridge, pumpkin tea with honey, and jam and candied peel in a pretty amber colour. My husband, who is hard to impress, said it was far better than any restaurant’s version. Quick qs: If we don’t have sesame oil, can we subsitute with something else or sesame oil makes a difference?
This chicken curry recipe is not a fancy one, very simple, straightforward and quick to make.
I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. I shoud say it tasted beautiful,though it took some time for me to do it because of my inexperience in cooking. I love the fact that all the ingredients in your recepies are already there in most of the Indian kitchens. Its helping people like me who stay away from home country in USA and missing the taste of chicken. I have never been able to make a delicious curry without ready made garam masala before this. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. I dona€™t remember the recipe source, its been there in my recipe files since ages, thought I’d share it.
One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor. I’m really glad I wandered into an Indian store today and finally bought curry leaves for the first time. Today you've eaten lots of different pumpkin dishes and you haven't felt any heaviness in your stomach, have you?' Lady Pumpkin asked.
Now add the chopped tomatoes,yoghurt,lime juice, chilli powder,dhanya powder and the ground spices(cinamon,cloves and cardamom).
Grinding the onion, tomato masala after frying is really a great idea cause grinding the onions and tomatoes and then frying them takes too much time and requires more oil. But grown-ups don't read them to children, and children need vegetables more than anyone else! In a glass measuring cup, whisk together arrowroot powder, cocoa, and milk until relatively smooth.
Nutrition educator & author extraordinaire, she's also a rebel with a cause who enjoys playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on her hammock, and watching her three children grow into young adults. There’s even a slight texture difference between using arrowroot powder and corn starch. So, I threw it in the freezer–it’s almost EXACTLY like a fudgesicle as I remember them!

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Comments to «Healthy food recipe for elderly»

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