Cleansing Drink

This my Daily Cleansing Drink filled with lot of nutrient benefits.This drink is good to have at anytime of the day.Its so refreshing and feels energetic.Happy Drinking!!!

Ingredients:
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1 orange Peeled
1 pear
1"piece ginger
2 tbsp Honey
1 Handful Mint & Parsley
1 Cucumber Skin Removed
2 cup Water

Method:
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Blend all the ingredients together until smooth and Enjoy.serves 2-3 people.

Chilli Paneer

Ingredients:
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Marinade:
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250 gms Paneer cut into cubes
2-tbsp Maida
4-tbsp corn Flour
1-Tbsp Ginger-Garlic Paste
Salt & Pepper
1 tsp REd chili Powder
Oil for frying

Other Ingredients for sauteing:
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1 small Onion chopped
1 Green Bell Pepper chopped
2 slit green chilies
1-tsp minced Garlic
1-tsp minced Ginger
Salt & White Pepper
2 tbsp freshly chopped coriander leaves

Sauces:
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1-tbsp soy sauce
1-tsp chili Vinegar
1-tsp Tomato Ketchup
1-tsp chili-Garlic sauce
1 tsp cornflour dissolved in 1/4 cup water

Preparation:
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Marinate the cut Paneer Cubes with the ingredients listed under marinade fo 30 mins.

Stir fry the marinated Paneer in oil until golden brown and Keep aside.

Heat a Pan,Add chopped garlic and ginger.Add onions,Green Pepper,Green chili,soy sauce,chili vinegar,ketchup,chili-garlic paste.Season with salt & Pepper.Add 1-tsp corn flour mixed in 1/4 cup water.When the mixture starts to thicken add the stir fried Paneer cubes.Toss well and garnish with chopped coriander Leaves.

Serve this dish as an Appetizer or as a side along with Fried Rice.

Pepper Prawn Roast

Ingredients:
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12-15 medium size Prawns
1 small Onion thinly sliced
1 tbsp Ginger-Garlic Paste(Grind Fresh)
Curry Leaves
1/2 tsp-Turmeric Powder
1 tsp-Pepper powder

Roast and Grind:
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1 tsp-Pepper corns
2-Cloves
2-Cardamom
1 inch Cinnamon
1 tsp-Fennel seeds
2 tbsp-Coriander seeds
few Curry Leaves
1/4 cup Coconut
3 Small Pearl onions
1 tsp oil for roasting

Preparation:
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In a pan,add about a tsp of oil and roast all the ingredients listed under Roast and Grind on low Flame for 2 or 3 mins.Cool and grind Dry.Keep aside.

Heat a pan,Add 2 tbsp oil,When heated add curry leaves,slit onions.Saute until onions turn soft and add ginger-garlic paste.Add the ground Masala Powder and the prawns.Raise the heat on high and saute until shrimp is cooked through sprinkling little water if it turns dry.Remove and serve.

Hyderabadi chicken 65

In this Recipe Chicken is marinated in spices and deep fried then sauted in a yogurt mixture.The End Product is realy amazing.The chicken is so moist with the addition of yogurt makes this dish very special.This recipe was such a hit in my House.

Ingredients:
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Marinade:
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1/2 kg Boneless Chicken
1-Egg
Juice of 1 lemon
1-tbsp Ginger-Garlic paste
1-tsp Red chilly powder
2 tbsp-Corn flour
Salt

Other Ingredients:
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1- tsp cumin seeds
3 slit Green chillies
few Curry leaves
1-tbsp thinly sliced Ginger
1/2 cup Yogurt
1 tbsp-Red Chili Paste(Sambal Oelek)
1 tsp-all-Purpose Flour

Preparation:
----------------
Wash and cut chicken into bite size pieces.Marinade the chicken with lemon juice,ginger-garlic paste,red chili powder,salt,cornflour and egg.Keep aside.Marinate for atleast 2 hrs or overnight.

Shallow or Deep fry the marinated chicken.Drain and remove to plate.

Mix Yogurt with 1 tsp Flour and Red chilli Paste.Keep aside.

Heat a pan,Add cumin seeds,thinly sliced ginger,curry leaves and green chilies.Saute for a min until curry leaves turn crispy.Now pour the yogurt mix into the seasoning and turn the heat high.When the yogurt starts to bubble up,add the Fried chicken Pieces and toss to completely coat the chicken until yogurt mixture is completely absorbed.Garnish with lemon wedges.

Mushroom Manchurian

Ingredients:
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For Marinade:
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5 tbsp Corn Flour
3 tbsp All-Purpose Flour
Button Mushrooms
1 tbsp Ginger-Garlic Paste
1 tsp Soy Sauce
oil for frying

For Sauteing:
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1 green chilli,finely chopped
1 tsp minced Garlic
1 inch thinly sliced Ginger
2 scallions chopped (separate white and green parts)
1/3 cup thinly shredded cabbage
1 tbsp Soy Sauce
1/2 tablespoon tomato-chili Sauce
1 tsp white vinegar
Salt & white Pepper
1/4 tsp sugar

Preparation:
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Thoroughly Clean mushrooms to remove any dirt. Cut in 4 pieces.

Mix the Marinade ingredients together by adding little water and combine the mushrooms completely coating with batter.Keep aside.

Heat oil in a pan and deep fry the Batter coated mushrooms.Strain and remove to a plate.

Heat a pan,Add about a tbsp of oil,Add minced garlic,sliced ginger,choped green chilli,white parts of scallions,shredded cabbage.Saute for a min.Add soy sauce.chilli-tomato sauce,vinegar and sugar.Add the fried mushrooms,toss to combine.Remove and garnish with chopped green parts of the scallions.

Serve with fried rice or as a starter.

Pastry Tarts

These Little quick bites are so easy to make in no time.Serve this as an appetizer or as a tea time snack.You can choose your own vegetables of your choice.

Ingredients:
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Pastry sheets
Vegetables of your choice(I used Plum Tomatoes,onion and green pepper)thinly sliced
Shredded Mozzrella cheese
EVOO(Extra Virgin Olive Oil)
Salt & Pepper

Method:
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Preheat oven to 475 degree F
Thaw the Pastry sheets in the refrigerator if frozen.

Toss the thinly sliced Vegetables with little EVOO.Season with salt and Pepper.Keep aside.

Stretch the dough slightly on a floured surface and cut into individual squares,then press down lightly with your fingertips to make a border.

Arrange the squares on a nonstick cookie sheet.

Fill the pressed-down centers with 2 tbsp cheese Then top with seasoned vegetables.

Bake until puffed, crisp and browned at the edges, 10 to 12 minutes. Remove, transfer to a plate and serve warm.

Savory Crescent Rolls

These Crescent Savory rolls are so easy to bake and makes a great party starter.You can make a variety of fillings with these rolls.

Ingredients:
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1-pillsbury roll
cream cheese with onion and chives
Mozzarella or cheddar Cheese
freshly chopped parsley

Preparation:
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Preheat oven to 400 degree F.

Unroll 1 pillsbury crescent roll on a floured surface.Firmly press perforations to seal,forming one large rectangle.

Spread cream cheese liberally on the unrolled dough.

Sprinkle parsley and cheese over the top.Roll and cut into small rounds with the serated knife.Place the cut side down on a cookie sheet.Brush the top with egg wash.

Bake 12-15 minutes or until edges are golden brown.