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Top 6 Healthy Cooking Tips For The New Year

Healthy Cooking Tips

If you are looking to start the new year off with a healthy beginning, here are a few healthy cooking tips to help you along the way!

1. Use lots of herbs, vegetables, tomatoes, fat-free or low-fat sauces or healthy salad dressings, this is particularly important if you have high blood pressure, high cholesterol or diabetes.

2. When you cook once, prepare several other healthy meals at the same time. A good tip is to Freeze them and have a ready made healthy meal for the next time you are simply too tired or lazy to prepare a meal

3. There are a whole range of healthy smoothies that are available on the market. A smoothie can cover a range of important nutritional needs. To make a healthy and tasty smoothie, put loads of fruit such as bananas, apples, kiwis and peaches which you can keep in the freezer for weeks into your blender, also use some orange or any other fruit juice (tropical tends to work very well!) and some low-fat yogurt. The great thing is you can get at least 5 servings of fruit in one glass of delicious home made milkshake. are easy, cool, refreshing and very healthy.

4. Keep a look out for ‘low-sodium’ vegetables or try the frozen section in your supermarket. It is always important to compare the sodium content on the Nutrition labels of similar foods you come across while you are out shopping. To maintain a healthy lifestyle it is always important to choose products with low sodium content.

5. If you want to treat yourself by Preparing muffins and delicious breads with less fat and fewer calories. Use 3 or 4 ripe, very well mashed bananas, instead of butter, lard, oil or substitute one cup of apple sauce per one cup of these fats.

6. Choose wholemeal as part of a healthy diet and leave out high carbohydrates such as white bread. Use wholemeal flour or oatmeal. Wholemeal flour can be substituted for up to 1/2 of all-purpose flour. A good example is if a recipe asks for 2 cups of flour, try 1 cup of wholemeal flour and 1 cup minus 1 tablespoon

Quick Tips On Cleaning Your Kitchen

5 Quick Tips On Cleaning Your Kitchen After Your Meal

Now your done cooking that traditional family recipe, theres nothing more important than seeing your kitchen back to how it was before, by using simple and effective cleaning techniques which is important in terms of hygiene. Raw meat, poultry, fish and other raw foods can cross-contaminate foods that have come into contact.

After handling these foods such as raw meat and fish always wash your hands using anti bacterial hand wash, also wash and wipe down utensils and surfaces thoroughly before preparing food, especially cooked and ready-to-eat foods.

Here are 5 great tips on how to have a very hygienic kitchen:

1. Use separate cloths and/or sponges while cleaning; one very good tip is to make very good use of disposable cloths which are very cheap to buy. If you are going to be using a standard cloth, wash it in soap and hot water and then place in a disinfectant, rinse thoroughly and allow to dry.

2. Keep all food cupboards clean and tidy. When you take cans of beans or peas from the cupboard to prepare your lovely recipes, wipe over the tops first with a damp cloth to remove any dust and germs.

3. If you are preparing food fit for an army, for example a family meal. It is always important to take off your watch, rings, bracelets and any other jewellery as well as washing your hands with a good anti bacterial hand wash before you start.

4. Cover all cuts, burns and sores and change any bandages or plasters that are beginning to loose their stick. Whats more important is to pay attention to any open wounds on hands, fingers and arms.

5. Store food correctly to find out how to store your food correctly, follow the manufacturers guidelines and check the ‘Use By’ dates which are usually located at the back of food packets. Also keep your food covered.

Telugu Cinema News

Telugu Cinema

Andhra Recipes

Hyderabadi chicken Dum Biryani

Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kacci Akhni method (with raw gravy). It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.
RecipeIngredients:
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice1 cup thinly
sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
Preparation

1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.

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