Sunday, 31 January 2016

Dish #426 - Green papaya prawn salad (Thai style)

Another of our favorite Thai dish is the "Green Papaya prawn salad"....its not just healthy but tasty too...vegetarians can skip adding prawns...

Green unripe papayas are rich in enzymes which are very good for the stomach. Green papayas benefits the health in many ways. For example, green papayas aid digestion, converts proteins into essential amino acids, cleanses the colon, fights nausea and constipation to name a few.

Saturday, 9 January 2016

Dish #424 - Kashmiri Khatte Baingan (Brinjal Delicacy)

A lip smacking vegetarian dish originating from Kashmir is the "Kashmiri Khatte Baigan"..
Made from Brinjal...its easy and quick to make....

Brinjal also known as Aubergine or Eggplant, has some amazing health benefits...
It helps to control diabetes, The cholesterol levels are brought down to a great extent by the eggplant.
Eggplant is considered to be high in water content yet low in calorie count. This feature makes it very ideal as a healthy diet for people who want to reduce weight.
The digestive system is kept healthy and safe because of the good content of fibre in brinjals. This prevents constipation as well. The risk of colon cancer is also eliminated.
The eggplant has good amounts of vitamin C which make it an effective anti-viral and anti- bacterial source.Also its good for skin and hair.
Hence cook one of these Brinjal dishes ( Ringna na Holla, Gulla Bajji,  Bharli Vangi, My granny's phuddi sagle, every week and avail its amazing health benefits...

Dish #423 - Apricot Chicken

Apricot Chicken...A dish inspired by Master Chef Australia.
Made a few changes by adding rosemary along with thyme....
Easy to make and lip smacking delicious...
perfect for home parties where it can be made a few hours prior to serving....and you can cook the same of thighs as the number of people in the party...

Chicken thighs - 8 - skinless
olive oil - 80 ml
garlic cloves - 12 , peel on, smashed
dried oregano - 1 tablespoon
thyme - 10 sprigs
Rosemary - 10 sprigs
Dried apricots - 24
Green olives - 24
Orange rind - 1 strip
Bay leaves - 2
Sherry vinegar/red wine vinegar - 120 ml
White wine - 250 ml (Optional)
Sugar - 2 tbsp
parsley, chopped for garnish
salt and pepper, to taste

Combine chicken, oil, garlic, oregano, 8 thyme and 8 rosemary sprigs, apricots,olives, orange rind, bay leaves, sherry vinegar, salt and pepper in a ziplock bag. Seal bag and gently massage the flavors into the chicken. Set aside, to infuse, in the fridge for minimum of 2 hours or overnight.
Preheat oven to 180 degree C.
Transfer chicken and all marinade ingredients into a large baking dish. Add white wine and sprinkle over the sugar.
Place in the oven to roast until cooked through. Remove from oven and allow to rest 5-10 minutes.
Sprinkle with parsley and leaves of remaining sprigs thyme and rosemary.

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