MyVista-World

 A very simple chicken curry dish made with few ingredients and lots of love and  spices.   Nutritional Value Chicken curry has an expected 240 calories in 1 cup  This dish serves 5 people. Almost 50 percent in one cup of curry is protein combined with fat and carbs. Ingredients 500 gms of Chicken curry cut (washed) 3 sliced onions medium size 1 teaspoon Coriander powder 1 teaspoon Turmeric powder 1 teaspoon Garam Masala 2 teaspoon Chicken Masala  3 chilies green chopped 2 teaspoon Salt 20 cloves of garlic 2 inch ginger 2 tomatoes medium size 3 tablespoon of clarified butter/ghee or butter or oil 2 bay leaves 1 big cardamon 1/2 Cinnamon stick 1 bunch chopped coriander leaves Method    Heat the pressure cooker and pour 2 tablespoon of ghee. Drop the spices ( bay leaf, 1 big cardamon,cinnamon stick) in it. Add sliced onion and fry in low flame for nearly 15 minutes until onion are translucent and cooked completely. Add dry spices in it, coriander, turmeri

Today's breakfast special 'Curd and Semolina pancakes' with any number of veggies of one's choice. It can be a perfect snack or breakfast for kids or adults, and it never fails to impress!. Veggies cab be added as per choice, and all variations tastes amazing.   Nutritional Value Semolina, curd are the main ingredients of the dish and protein pack too. This recipe will make around 10 small pancakes with 90 K cal each. Ingredients Semolina- 1cup Curd- 1cup Rice flour- 2 tbsp APF- 1 tbsp Water- 1/2 cup + to adjust Salt- 1 tsp Coriander powder- 1tsp Turmeric- 1 tsp Cumin powder- 1tsp Onion- 1 small chopped Carrot- 1 small chopped Capsicum- 1 small chopped Oil- around 3 tbsp to cook Method Mix the Semolina, curd, AFP flour and rice flour in a bowl and let it sit for 15minutes. The solution will be thicker as semolina will absorb all the moisture. Now add half cup water and mix it thoroughly to form a pancake batter consistency and add veggies to it.  Mix all the spices and

Kitchen conundrum to save curry leaves when fresh ones are not available. First select the fresh leaves, seprate them from stem and wash them in water. Let the water drain off completely then semi dry them in sun for few hours, just to let go the moisture. Now take a big heavy pan and with low flame roast the leaves continuously. The colour will change light brown in five minutes and they will start turning crisp. Let it cool down completely and store in air tight container. The leaves retain there freshnes for at least three months. Enjoy! 

Thanksgiving is here, and so is our Rotisserie whole chicken. It can be easily prepared ahead and then we try to make different chicken based recipes from it. It's perfect as the main dish of a simple meal with sides. Ingredients To Brin 1/4 cup of salt  1/4 cup of granulated sugar 10 peppercorns 2 bay leaves 3 cups water Marinate 2 tablespoons butter 2 teaspoons paprika 1 1/2 teaspoons dried thyme 1 teaspoon garlic minced 1 teaspoon ginger minced Salt and freshly ground black pepper  1 (4 to 5 pound) whole chicken (see note 1) Clean the chicken cavity and rinse it with cold water. Trim any excess skin from the neck area. Set aside. Mix  1/2 cup of salt and 1/2 cup of granulated sugar in one cup of water and pour it into a large pot and bring it to a boil. Add enough cold water to the pot to cover the chicken and add the bay leaves and peppercorns. Place the chicken in the pot and refrigerate for 4 hours up to 12 hours or overnight.   Remove the chicken from the brine and rinse and

Small buns also known as dinner rolls, side rolls, many names are for them and an absolute match for any kind of dish. Nutrition Value  This is all purpose flour and the recipe makes 9 small buns, each having 100 calories. All Purpose Flour- 2 and 1/2 cup Ghee or Butter- 2 tablespoons Sugar : 1 teaspoon Instant Yeast - 2 tea spoons Milk : 3/4 cup (warm around 110 to 115 F) Salt : 1/4 tsp  1 tbsp butter at end to brush the top of buns Method Mix all the ingredients in a food processor and make a dough. Grease the bowl and let it sit in a warm place until it double its size. Punch it back and make small balls and cover it again to rise for half an hour.   They will double in size, then bake at 210 C for 25 minute. Brush the top with butter once they are out of oven.    Enjoy!

Homemade red sauce corn patsa Nutrition Value Its a perfect mix of carbohydrates and protein and gives a very balance diet. Ingredients Corn - 150 gms boiled Pasta (any)- 250 gms, cooked as per packet instruction. Onion- 1 small Garlic- 3 cloves Salt and pepper as per taste Butter- 2 teaspoon Red Sauce Tomatoes- 4 blended 150 gms cheese (any) Salt, Pepper, chili flakes, Italian seasoning Butter- 1 tbsp Cheese- 150 gms Method In a heavy bottom pan add a little butter, then saute diced onion till they are translucent and then add garlic and saute again for 30 seconds. Add the boiled corn and mix all well together Add seasonings oregano, chili flakes, salt and mix again Mix the tomato puree with it and then cover and cook for 10 minutes with stirring in between. Then add cheese as per your choice to make the sauce consistency little thicker Add the cook pasta and fold everything together. Add more seasoning as per your choice. Enjoy!

The Indio-Chinese fusion food which is very popular and easy to make at home too. Serve it over rice or make it dry as a snack, it never dissapoints. Nutritional Value   The oil or butter we use to prepare makes a real difference in calories.  Calories*- 1500 (whole dish)    *calories are an estimation of my cooking.     Servings- 3     Ingredients     For chicken marination  500gms cubed chicken, boneless 1 egg Soya sauce 4 garlic pods (finely chopped) 1/2 inch ginger (finely chopped) 2 tbsp corn starch and all purpose flour Salt - 1tsp   For veggie induce sauce ( veggies are optional) optional   1 cup of fine chopped vegetables (cabbage, bell pepper, carrot, green onions) 1- Red onion finely chopped 4 garlic pods (finely chopped) 1/2 inch ginger (finely chopped) 1/2 cup low sodium Soya sauce 2 tbsp tomato ketchup ( if you want a little sweeter add more) 1/4 cup chilli sauce Salt as per taste  Oil- 1/4 cup around   Method   Mix all the ingredients for the chicken marination and let it