Recipes from Edward Lopes


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I am a simple and ordinary man.

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Latest Recipes by Edward Lopes





Sunday August 19, 2007

Murgh Mussallam ~ Whole Chicken

Murgh Mussallam Whole Chicken

If there are family specials and things related to that, they always bring memories to us. This is one such recipe that Amma always treasured and prepared on special occasions. Of course, all the special occasion naturally comes on Sunday. Amma takes on herself to prepare a feast on all Sundays. This recipe, she got from her old pressure cooker which she got when she got married. The recipe book was really torn and worn. My hubby dear always sees that and remarks that it looks like a stone age piece of information passed across centuries. I am told that the taste of this does gives one that feeling.

This is one of Amma's specials,

Ingredient Needed for A

Chicken - 1 medium
Curd - 125 gms
Chilli powder - 1/2 tsp
Garma masala - 1/2 tsp
Turmeric powder - a pinch
Garlic - 6 flakes
Ginger - 2"
Green Chillies - 2
Salt to taste

Ingredients needed for B

Vanaspati or Butter - 160 gms
Onions - 350 gms
cloves - 6
Pepper corn - 6
Cinnamon - 1
Cardamon - 4
Almonds - 6 to 8
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1 tsp
Garam Masala - 1/4 tsp
Garlic - 6 flakes
Ginger - 2"
Coriander leaves - few springs
Water - 150 ml

Preparation A

Clean and wash Chicken, pick all over with fork. Grind all masala to a fine paste and mix with Curd. Rub this mixture to the chicken and leave for 2 to 3 hours.

Preparation B

Roast all ingredients except ginger, coriander, red chillies and garam masala. Chop Onions and garlic, fry and keep aside. Grind roasted masala, ginger, almonds, fried onions and garlic into a fine paste. Cut coriander finely.



Method to Prepare

Heat butter in a cooker body, add 1/2 tsp chilli pw and chicken. Lightly brown the chicken. Add the masala paste of Ingredients B and stir for 2 min. Add water, Close lid. Place cooker on max heat. Bring to full cooking and pressure. Reduce to medium heat and cook for 10 min. Open cooker immediately after releasing steam pressure. Place cooker on stove and let the water eveporate if any. Garinsh with coriander leaves and garam masala.

We always make it with Ghee rice and serve it as a whole. Unfortunately I was not able to get the picture of the whole chicken, will replace the next time I prepare it.

Posted by Edward Lopes at 1:28 AM
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Sunday July 29, 2007

How To Make Perfect Popcorn?


How To Make Perfect Popcorn?


Late night movies would be dull without the flavored crunchy popcorns. Here is a step-by-step procedure on how to make popcorn at home. Use these tip and start munching home made popcorns made by traditional method.


Steps
Coat enough oil to cover the bottom of a saucepan with about 1 Tablespoon of vegetable oil. Make sure it's not too little that the popcorn might burn and not too much that it will be too greasy.

Keep the flame to medium heat.


Add properly measured amount of popcorn when the oil is hot. Place the lid on the saucepan.
Leave if for few seconds until the kernels cook. Shake the saucepan occasionally to stop the popcorn from burning.

When the popping slows remove pan from the burner.
Pour the popcorn in a bowl and add salt or butter according to your taste. For making Mexican popcorn, use 1 tsp. of chilli pepper and 1 tsp. of oregano melted in your butter.


Low calorie popcorn is ready for munching. Popcorn is a good source of carbohydrate energy and fiber. One cup of plain popcorn equals about 30 calories and lightly buttered popcorn has about 130. To keep it fresh for long do not leave it out in the air, keep it in the popper or bag instead.

Posted by Edward Lopes at 2:07 AM
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Saturday July 28, 2007

Fish Marinades


Marinades
Fish Marinade
2 cups white wine
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons prepared brown mustard
2 teaspoons salt
1/2 teaspoon cayenne pepper

In a bowl combine white wine, lemon juice, salt, prepared brown mustard, salt, and cayenne pepper. Marinade the fish 6-12 hours. Use the marinade as a basting sauce while cooking. Serving Size 6



--------------------------------------------------------------------------------

Basic Sauces

Chilled Sauces for Fish

Cocktail Sauce
125 ml (1/2 cup) chili sauce.
100 ml (1/3 cup) ketchup.
100 ml (1/3 cup) prepared horseradish.
7 ml (1.5 tsp) Worcestershire sauce
Mix. Serve well-chilled.


Flavored Mayonnaise
Add color and flavor with herbs, tomato paste, saffron, turmeric or curry powder. Season with garlic, ginger, shallots, lemon juice, and/or cream.


Tartar Sauce
250 ml (1 cup) mayonnaise
15 ml (1Tbsp) green relish
15 ml (1 Tbsp) chopped parsley
Mix. Serve well-chilled.


Cooked Sauces for Fish

Cheese Sauce
Make a medium white sauce with milk and/or fish stock. Add grated cheese, stir until melted.


Chinesey Fish Sauce
30 ml (2 Tbsp) flour
75 ml (5 Tbsp) granulated sugar
5 ml (1 tsp) ginger
150 ml (1/2 cup) water
75 ml (5 Tbsp) white vinegar
75 ml (5 Tbsp) soy sauce
30 ml (2 Tbsp) chopped green onion
Mix flour, sugar, and ginger. Add to water, vinegar, and soy sauce in saucepan. Cook slowly, stirring constantly, until thick. Serve over hot cooked fish top portions with chopped green onion.


Lemon Chive Sauce
50 ml (3 Tbsp) butter
15 ml (1 Tbsp) chopped chives
10 ml (2 tsp) lemon juice
2 ml (1/2 tsp) grated lemon rind
Heat through. Season with salt and pepper to taste.


Lemon Dill Sauce for Fish
2 teaspoons yogurt
1 teaspoon cornstarch
1/4 teaspoon dillweed
1/8 teaspoon pepper
2 tablespoons lemon juice
In a large bowl, blend together yogurt with cornstarch, dillweed, and pepper until smooth. To cook with fish Brush lemon juice over the fish and broil until almost cooked. Turn the fish and brush evenly with the yogurt/dill sauce. Continue broiling until fish flakes easily. Serving Size 4


Tomato Sauce
25 ml (2 Tbsp) chopped onion
25 ml (1 Tbsp) butter
25 ml (1 Tbsp) flour
5 ml (1 tsp) sugar
500 ml (19 oz) canned tomatoes, chopped
1 Bay leaf
Saute onion in butter. Thicken with flour. Add sugar, tomato and bay leaf. Cook until thick. Season with salt and pepper to taste.

Posted by Edward Lopes at 8:03 AM
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Wednesday July 25, 2007

Chili Papad

Chili Papad

Nepali Papad Seasoned with Chilies and Spices

5 sheets of papad
1 tsp. cumin powder
1 Tbls. finely chopped garlic
1 Tbls. finely chopped ginger
10 fresh red chilies, finely chopped
5 Tbls. chopped cilantro
1 cup fresh chopped tomatoes
1 cup chopped red onion
2 Tbls. lime juice
1 Tbls. toasted cumin seeds
5 Tbls. musturd oil for seasoning
1 cup oil for deep frying
Salt to taste



n a bowl, combine all ingredients for topping, including cumin powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil toss well.

On a deep frying pan, heat oil. Deep fry pappadam sheets, one at a time, until crispy. Do not over fry papads as they turn bitter in taste. Place fried papads on paper towel to absorb excess oil. Allow cooling for two minutes.

Sprinkle three tablespoons of seasoned toppings on the fried papad. Serve immediately.


Posted by Edward Lopes at 3:16 AM
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Wednesday July 25, 2007

Weight Loss Smoothie Recipes

Weight Loss Smoothie Recipes

Do smoothies have to go now that I'm trying to lose weight. . .

It's summer time and the heat is on. One favorite choice of most people for beating the heat is to get a smoothie. But for people trying to lose weight and not miss out, are there any healthy options? Yes. You can make your own smoothies.





From a health point of view, blended smoothies are great for a concentrated meal that's ready in a minute. You can combine a variety of fruit with some water, possibly add some dates or genuine maple syrup and make a delicious smoothie that can be enjoyed anytime as a healthy meal while on your weight loss program.





Actually friends, this may be a better choice than juicing as you will also get the fibre, which is an essential nutrient present in our fruits and vegetables for several reasons and in regards to losing weight, the fibre will serve as intestinal brooms to push all unwanted debris out. Hey, we are seeking weight loss right?

Now, the recipes listed below are my personal favorites for smoothies. I think they are creative ways to enjoy a proper diet and not entirely miss out on pleasuring ourselves occasionally. You can always experiment to find tasty recipes as well, but here are some to get you started.





"Chocolate" Milk


- 10-15 medium dates
- 3 ripe bananas
- 1 Young Coconut (I don't usually use the water inside of the nut although I heard it has some benefits I have tested it on myself to a not so good result but again we are all different)
- 16 oz cold Water


Blend everything starting with the fruits then the coconut.





Papaya Passion


- 1 medium Papaya
- 1 red delicious apple
- 5 dates (pitted)


Blend everything and prepare for something outta this world!





Strawberry Delight
- 4-8 strawberries
- 1-2 Bananas
- 8-10 dates





My Milk Shake tastes much better than yours...!
- 2 cups of Durian
- 8 dates
- 2 bananas
- 1 tsp of Carob powder





Mango Magic
- 1-2 ripe mangos (peeled)
- 8 dates (pitted)
- Juice of one orange





Durian Deck
- 24 oz of durian
- 1/2 orange



Well, there you have it. Thought you'd have to give up smoothies eh?

Here's to health and happiness!


About The Author
Foras Aje is an independent health researcher and founder of ww.bodyhealthsoul.com. For more information on safe weight loss tips, visit his website today.

Posted by Edward Lopes at 3:11 AM
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Thursday July 05, 2007

Raw Mango Fish Curry


Raw Mango Fish Curry

Ingredients

1 lb Fish (Preferably medium Shrimp or Sardines or Mackerel or catfish)
2-3 tsp Chilli powder
2 sprigs Curry leaves
2 inch Ginger
1 medium sized Sour (sourer better) Raw Mango
1 cup Coconut grated
1 pinch Turmeric
1 Green Chilly
Salt as required
1 1/2 cup Water

To Garnish

Mustard seeds
Small Red Onion (sambar onion)
1 sprig of Curry Leaves.
1 tsp Coconut oil / any oil

Method

Clean the fish and cut into required sizes.
Wash, peel and cut raw mango into 1/2 inch cubes.
Cut ginger into fine cubes or grind into paste (paste can be used)

Grind coconut and turmeric into smooth paste.
Slit green chilly vertically.

Add cut raw mango, chilly powder, 2 sprigs of curry leaves, ginger (paste/pieces), green chilly and salt into water in a sauce pan and boil until the raw mango is fully cooked.

Add the fish and allow it to roll boil for 3-4 minutes.

Once the fish is sufficiently cooked add the ground coconut paste and cook on low flame just until it boils and remove from stove.

Fry 1 tsp mustard seeds until it spurts add 1 sprig of curry leaves with finely chopped onions fry until brown add it to the curry. This curry can be enjoyed with steamed rice.

Posted by Edward Lopes at 2:58 AM
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Wednesday July 04, 2007

Butter Pepper Garlic Crab


Butter Pepper Garlic Crab

Ingredients 2 medium - large sized crabs
3 tbsp olive oil
200 gm butter
4-5 tbsp crushed pepper
2 pods of garlic
5-6 slit green chillies (de-seeded)
6-7 tbsp lemon juice
salt - to taste

Method Heat oil along with the butter in a vessel. Add some pepper and stir.

Lightly crush the garlic, and mix it in. Add the chillies while stirring.

Place the crabs in the dish and gently roll them around, covering them with the garlic and chillies.

Pour in the lemon juice and add the remaining butter and pepper.

Cover and simmer for five minutes.

Now turn the crabs around to cook for another five minutes.

Serve hot with kulchas.

Posted by Edward Lopes at 1:56 AM
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