chikoo milkshake recipe by sanjeev kapoor

Chikoo milkshake recipe by sanjeev kapoor plus#

In the non-vegetarian fare mostly white meats such as chicken and seafood are used rather than high fat ingredients such as red meats or dairy products, which are either absent or used sparingly. Besides, they are cooked in a manner, such as stir frying or steaming, whereby most of their nutritional values are preserved. Vegetables, providers of vitamins and minerals, also form an integral part of this cuisine. Carbohydrates, such as noodles and rice which provide energy, are served at every meal.

Chikoo milkshake recipe by sanjeev kapoor plus#

The taste factor is not the only plus point of this delicious cuisine. Be it sweet, sour, pungent, hot, salty or spicy – these six basic flavours are incorporated deftly in all their dishes. Each Chinese dish reflects a balance of taste, texture, aroma and colour. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles, as the strong link between diet and health of body, mind and spirit is epitomised in Chinese Cookery.

Taoists focus on foods that will increase their health and longevity.Ĭhinese food has the characteristics of being nutritious, economical, balanced and delicious. Confucius emphasized the importance of the texture and color of a dish, and taught that food must be prepared and eaten with harmony. Traditionally, Chinese food and the way it is prepared is very much influenced by the two major philosophies, Confucianism and Taoism. Well, the answer is if one has to put it in one word, it is wholesome. This entire furore about Chinese food could make one wonder what is so special about this cuisine. Add fried cauliflower and mix well.Add salt and kasuri methi powder and mix.The demand for Chinese food is growing at a very fast pace.Add coriander powder,turmeric powder and mix.Add beaten curds to it and stir ok on high heat for 5mins.Add ginger-garlic paste and stir for a moment.Add tomatoes and stir.Add half cup of water,cover and cook.Add green chillies and saute along with onions.Heat 1 tbsp of oil in a pan add mustard seeds and allow to crackle.Add onions and cook until golden brown in color.Dry roast kasuri methi slightly on a tawa/pan on medium ol it and powder it.Heat oil (enough for deep fry) in a kadai and once it is hot drop the gobi florets and fry them until golden brown.Drain on absorbent paper to remove excess oil.(Here I avoided deep frying and roasted gobi florets in 1 tsp of oil on low flame until crisp).The original recipe mentioned 1/2 cup of kasuri methi,as I did not have that much quantity at that time I used only 1/4 cup and I was also not sure whether more quantity of kasuri methi can make the curry little bitter or not.But the outcome was so tasty and actually it enhanced the taste of the curry with its unique flavor. Gobi is one of my favorite vegetable and I always like experimenting different curries with it and this is one among those experiments which I tried recently from my collection of Sanjeev Kapoor' s recipes.Normally I do add kasuri methi to the curries and gravies but in a smaller quantity.But this recipe calls for more quantity of kasuri methi which caught my attention to try it immediately.