Articles by devaki on ArticleSnatch.com

Strength Training & Yoga

Thu, 04 Dec 2008 00:00:00 -0500

You can improve your appearance, strength muscle to fat ratio, and even your walking performance by adding strength training to your walking routine. Some benefits of strength training are Improves metabolism, Tones and shapes muscles, Improves body image, Enhances work/sport performance (stronger), Increases bone density, Positive changes in blood cholesterol, Improves glucose tolerance and insulin sensitivity, Improves strength, balance, and functional ability in older adults. Always warm up prior to your strength training session. Do at least 5 to 10 minutes of any aerobic activity at a light intensity. After your warmup stretch the major muscles your will train. Stretching increases muscle flexibility and range of motion, and decreases risk of injury. Stretch after your warm up, between sets, and during the cool down period. Be kind to yourself when you practice yoga. Go slowly, especially in the beginning, and listen to your body. It knows what it can do. If it says "stop," stop. Don't push it. Yoga is not a competitive sport. You don't win points for matching a picture in a book (or on a website). If you push too hard, you probably won't enjoy it, and you may hurt yourself.** End Summary**

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Representing Strength Training & Yoga in the website www.soundbodytrainer.com

Business Incubators in China

Thu, 04 Dec 2008 00:00:00 -0500

An incubator , often sited within a technology park and affiliated to a technical university or research institute, provides a platform for convergence of support in a synergistic system. The state, business, venture capital and community each have special roles to play in stimulating the venture creation process. Examples are given of incubation arrangements in the USA and in China, Brazil and India Ã¢â¬â each customised to the local conditions and culture. The performance of this modality has now to be enhanced by identifying and applying good practices through systems of benchmarking and continuous learning. With some 3,500 incubators worldwide today, the need is felt Ã¢â¬â and the e-capability exists Ã¢â¬â to establish a virtual World Incubation Network. Dynasty provides ongoing business services, including personal introductions to investor networks; advice on intellectual property and visa and immigration issues; top-notch marketing expertise; accounting guidance provided by experienced Chinese practitioners; introductions to DynastyÃ¢â¬â¢s network of contacts with prominent business people in New York and Shanghai who can assist you; tax guidance; and help incorporating your Representative Office in accordance with local laws.For more details log on to www.dynastyresources.net** End Summary**

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Representing Incubator in China in the website http://www.dynastyresources.net

Ayurveda massage &nutrition programs

Thu, 04 Dec 2008 00:00:00 -0500

The Ayurvedic massage generally focuses on the marma (pressure) points of the body. Some of the marmaÃ¢â¬Â points of the body are Adhipati (top of forehead), Sthapani (third eye) and Apanga (side of eyebrow). These are the main points of the body and it is believed that applying pressure on it can cure several diseases. Yoga is considered to be a very essential part of Ayurvedic massage therapy. It originated in India over hundreds of years ago and is still believed to be one of the most effective means of alleviating body ailments. Apart from the massage, Ayurvedic massage therapy also includes meditation, herbal remedies and yoga exercises. These methods are very essential for the well-being of the body. Ayurvedic massage therapy involves three energies that surround a human life. These energy forces are Vata (movement), Pitta (heat) and Kapha (gravity). In its true spirit YOGA is the inhibition of the functions of the mind by 'Abhyasa (Practice- discipline) and Vairagya (Detachment). AYURVEDA has a four-dimensional entity comprising of Sarira (Body), Indriya (Senses), Satva (Mind) and Atma (Soul) and YOGA refers to the union or integration of these four aspects.For more details log onto www.ayurvedasbeautycare.com** End Summary**

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Representing Ayurveda Massage & Nutrition Programs in the website www.ayurvedasbeautycare.com

Natural Ayurveda Skin Care & Beauty Care

Thu, 04 Dec 2008 00:00:00 -0500

Majority of the worldÃ¢â¬â¢s population is highly conscious of their health & beauty. Some of them spend hours as well as loads of money in enhancing their health & beauty. The money is mainly spent on buying various health and beauty products. These health & beauty products help an individual in improving his/her health and also beautify them. In todayÃ¢â¬â¢s world, there is a vast increase in the demand of various health & beauty products. The Skin care & beauty Care Gel gently cleans the skin of dirt, toxins and pollutants. Excellent for removing stubbornmakeup. Leaves the skin fresh and soft. (Aloe vera, mineral oil, neroli, rose, and rosewater). The Gel works wonders on wrinkled skin. Tones, firms and rejuvenates the skin and brings back youthfulness. Removes impurities from the skin, increases blood circulation and helps keep the skin free of rashes, pimples and acne. Ayurvedicbeautycaremostlyis Ayurvedic lifestyle itself. However there are some additional usages of ointments and including healthy food items in your diet. Ayurvedic beauty care includes employing techniques for skin care, hair care, eye care, foot care and to keep optimum body mass. There is no place for ama (bodily toxic wastes) in the body.** End Summary**

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Representing Ayurveda Skin Care & Beauty Care in the website www.ayurvedasbeautycare.com

Garlic Sauce of Prawns

Wed, 12 Nov 2008 00:00:00 -0500

When the Chinese introduced their cuisine into India through Mongolia, Nepal, Tibet and other Northern neighbors, little did they expect that the ever-adapting Indian would re-invent some of their most time-tested recipes to suit the sub-continental palate. Indo-Chinese food is available on every corner of most cities in New York, on wooden, red stalls with dragons and bamboos painted on them and funny spellings. It's filling, cheap, heavy, bad food value, but real quick, tasty and fun to eat. The stalls permeate the air with the smell of cooking garlic, onions and chilly which grabs mucho customers. Of course, you'll find genteel versions of much the same thing on the internet and at some of the better restaurants and eaty-joints. The good news is you can easily make all the Chinese food you want at home; and very quickly too. Ingredients: * Prawns 500-700 gms. * Ginger, ground 1/4 tsp. * Egg white 1 nos. * Cornflour 1 1/2 tsp. * Oil 5 tbsp. * Salt 1 1/2 tsp. * Chili Sauce 2 tbsp. * Tomato Puree 3 tbsp. * Soya Sauce 1 1/2 tbsp. * Cornflour, blended with water 2 tbsp.** End Summary**

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Representing Garlic Sauce of Prawns in the website http://www.indomunch.com

Vegetables Stir-Fried

Wed, 12 Nov 2008 00:00:00 -0500

Ingredients * 4 oz. fresh green beans * 2 carrots * 1 sweet red or yellow bell pepper, seeded * 1/2 small cauliflower, in small florets * 1 large broccoli stalk in small florets * 2 Tbsp. canola oil * 1 red onion, thinly sliced * 3 garlic cloves, peeled and chopped * 1 small Japanese eggplant, thinly sliced * 2 Tbsp. grated fresh ginger * 4 oz. sugar peas, topped and tailed * 1/2 Tbsp. soy sauce * 1/2 Tbsp. Mirin (see Note) * 1/4 tsp. sugar freshly ground pepper Slice beans and carrots on the diagonal. Cut pepper into 1-inch squares. In a large pot of boiling water, separately blanch beans, carrots, cauliflower and broccoli, just until tender-crisp. Using a slotted spoon, transfer vegetables from water to a colander and immediately rinse under cold running water to prevent further cooking. Drain thoroughly. Heat about 2 tsp. oil in heavy skillet or wok over medium heat. Add onion and 1 clove garlic, and stir-fry 3 to 4 minutes. Add eggplant, some ginger, more garlic and stir-fry briefly. Add peas and stir-fry 3 minutes longer, adding more oil if necessary.** End Summary**

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Representing Vegetables Stir-Fried in the website http://www.indomunch.com/

Sliced Chicken Recipe

Wed, 12 Nov 2008 00:00:00 -0500

Ingredients: * Dried mushrooms 4 nos. * French beans 100 gms. * Onion 1 no. * Capsicum 1 no. * Cooked chicken slices 500 gms. * Carrots 100 gms. * Chicken stock ÃÂ¼ liter. * Sugar ÃÂ½ tsp. * Soya sauce ÃÂ¼ cup. * Crushed garlic flakes 4 nos. * Cornflour 1ÃÂ½ tsp. * Dry sherry 2 tbsps. * Oil 2 tbsps. * Salt & Pepper As required Instructions: Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices. Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while. Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture.** End Summary**

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Representing Sliced Chicken Recipe in the website http://www.indomunch.com

Bean Curd of Fried Vegetables

Wed, 06 Aug 2008 00:00:00 -0400

2 sq seasoned pressed beancurd 2 stalks celery 1 large carrot 6 cup boiling water 1/2 cup giant bamboo shoots, cut 1 into sticks 1/2 medium white onion 1 tablespoon peanut oil 1/2 cup chicken stock 1/4 teaspoon salt 1 pinch sugar 1/2 teaspoon ginger root, minced 2 teaspoon medium sherry 1/2 teaspoon sesame oil 1 cornstarch paste Instructions: Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Peel onion, take apart layers; cut into sticks. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve. A selection of vegetables can be chosen - calabrese, broad beans, French beans, finger carrots sliced lengthways peas mangetout and snap peas sweet peppers and tomatoes are all suitable - in quantities appropriate to the numbers eating. Stir-frying: Heat wok to very hot; add oil.** End Summary**

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Representing Bean Curd of Fried Vegetables in the website http://www.indomunch.com/

Thai Stir-fried Vegetables with Garlic

Wed, 06 Aug 2008 00:00:00 -0400

Ingredients * VEGETABLES: * 1 medium-size carrot, sliced * 1 small leek, sliced * 1 cup baby bok choy, or other Chinese cabbage * 2 celery stalks, cut into bite-size pieces * 5 or more shiitake mushrooms, sliced, or left in halves or quarters * 3 spring onions, cut in thirds * 1 small head broccoli, cut into florets * 1 thumb-size piece of galangal sliced thinly * STIR-FRY SAUCE: * 1/4 cup broth * 2 Tbsp. fish sauce * 1 Tbsp. lime juice * 5-7 cloves of garlic, minced * 1 tsp. honey or brown sugar * 1 tsp. arrowroot powder dissolved in 2 Tbsp. cool water Directions Thai Stir-fried Vegetables with Garlic, Ginger, and Lime: Start by making the stir-fry sauce. Place broth, fish sauce, lime, honey/sugar, and chili in a sauce pan over medium-high heat. When sauce begins to bubble, turn down the heat to medium-low. Now add the minced garlic and arrowroot/cornstarch. Stir until the sauce thickens slightly - about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty, spicy garlic and chili, sour (lime), and sweet. Adjust these flavors to suit your taste.** End Summary**

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Representing Stir-fried Vegetables in the website http://www.indomunch.com/

Super Tasty Spicy chicken and noodle salad

Mon, 21 Jul 2008 00:00:00 -0400

* 70g chunky or smooth peanut butter * 20ml Kikkoman soy sauce * 3 tbsp lime juice * 1 tsp caster sugar * 3 tbsp toasted sesame oil * 1 Thai chilli (or to taste), finely chopped * Â½ clove of garlic, finely chopped * 2 cooked chicken breasts, skinned For the noodle salad * 1 red pepper, quartered and seeded * Â¼ cucumber, peeled * 1 large carrot, peeled * 2 spring onions, trimmed * Large handful of coriander leaves * 125g rice noodles * 2 tsp Thai fish sauce Begin by making the peanut sauce. Place the peanut butter, soy sauce, 1 tbsp of the lime juice, caster sugar, 1 tbsp toasted sesame oil, chilli and garlic into a food processor with 3 tbsp cold water. Puree and pour into a bowl. Finely shred the chicken breasts and mix into the dressing. Set aside. Finely slice the red pepper, cucumber, carrot and spring onions. Place in a large mixing bowl with almost all the coriander leaves. General chicken is a sweet and spicy deep-fried Hunan Chinese dish that is popularly served in American and Canadian Chinese restaurants. The origins of the dish are unclear.** End Summary**

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Representing Super Tasty Spicy chicken and noodle salad in the website http://www.indomunch.com

Garlic Steak Stir Fry of Jack Vander

Mon, 21 Jul 2008 00:00:00 -0400

* 2 lbs. round steak OR venison * 1/4 c. light soy sauce * 1 c. beef bouillon * 1/4 tsp. ginger * 2 cloves garlic, mashed * 1/4 c. cooking sherry * 4 tbsp. peanut oil * 2 cloves garlic, chopped * 1 1/2 c. boiling water * 3 lg. green peppers, cut into 1/2" strips * 1 c. sliced water chestnuts * 3 tbsp. cornstarch * Sherry OR sesame oil * Hot boiled rice Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon, ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Drain the meat, reserving marinade. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoons oil in wok. Add meat to oil and saute until brown (remember Jack's tip and add just a dash of sherry or sesame oil to meat while it is browning). Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired.** End Summary**

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Representing Garlic Steak Stir Fry in the website http://www.indomunch.com

Famous Shahi Paneer

Mon, 21 Jul 2008 00:00:00 -0400

Ingredients: * 1. 250 Gms Paneer ( Cottage Cheese) cut into cubes * 2. 1 Onion - Finely Chopped ( or grinded into a paste in a food processor) * 3. 2 Green Chillies - Finely chopped * 4. 1 teaspoon - ginger paste * 5. 4 Tomatoes - finely chopped ( or blended into a puree in a food processor) * 6. Cardmom powder ( 1/2 tea spoon ) only two pinches would be used in the curry * 7. 1/4 cup beaten curd * 8. 1/2 teaspoon red chilly powder * 9. 1/2 teaspoon sugar * 10. 1/4 cup milk * 11. Oil for cooking 2 table spoons Instructions: * 1. Add oil in a fry pan and heat the oil * 2. Add the onions and fry till brown. * 3. Add Ginger paste, chillies and fry further for 2 minutes. * 4. Add the tomatoes and fry further for 5 minutes or until the oil seperates .( You can see the oil coming out of the onion and tomatoes paste) * 5. Remove from heat add the curd and mix. * 6. Put back on heat * 7.** End Summary**

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Representing Famous Shahi Paneer in the website http://www.indomunch.com

Sweet Pepper and Calamari

Thu, 10 Jul 2008 00:00:00 -0400

THE CONFIT * 1/2 cup olive oil (not extra-virgin) * 20 baby sweet red peppers, whole * 3 large cloves garlic, peeled and halved lengthwise * 1shallot, peeled and cut into 1/4-inch-thick slices * 3 branches fresh thyme * Pinch cayenne * Fine sea salt, to taste THE CALAMARI * 1 tablespoon olive oil (not extra-virgin) * 1/2 pound cleaned baby squid, bodies only, skinned and cut across into * 1/4-inch-wide slices * Fine sea salt, to taste * Freshly ground white pepper, to taste * Cayenne, to taste * 1 small clove garlic, peeled and finely diced * 2 tablespoons chopped fresh Italian parsley * 2 teaspoons fresh lemon juice * 2 teaspoons balsamic vinegar For the confit, at least 1 day before serving, Sweet Pepper and Calamari place the olive oil, peppers, garlic, shallot, thyme, cayenne, and salt in a large saucepan over low heat. Cover the pan and bring to a simmer. Adjust the heat so the oil is at a slow simmer and cook, turning the peppers in the oil from time to time, until very soft, about 15 minutes. Let cool, cover, and refrigerate.** End Summary**

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Representing Sweet Pepper and Calamari in the website http://www.indomunch.com/

Paneer Recipe of Kadai

Thu, 10 Jul 2008 00:00:00 -0400

Ingredients * 6 cups whole milk (can use 2% milk also) * Â¼ cup freshly squeezed lime or lemon juice * Â¼ cup water METHOD: In a large heavy bottomed saucepan on medium high heat, add the water and milk and bring to a gentle boil. Add the lime or lemon juice and reduce the heat to medium low. Bring to boil and stir until the milk separates and curdles. Remove the saucepan from the heat and allow to cool. Line a colander with a very fine cheesecloth or muslin in 3 layers. Place this in a larger bowl and drain the curdled milk/cheese mixture. Using the ends of the cheesecloth, twist into a tight ball to remove any excess whey (or liquid). Then using the ends of the cheesecloth, tie the remaining cheese into a very tight bundle and squeeze or wring out any excess liquid. Then hang the tied cheesecloth over a bowl to drain for at least 2-3 hours. The liquid (or whey) can be reserved and actually used in curries and also in making deliciously soft chapathis, phulkas or rotis.** End Summary**

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Representing Paneer Recipe of Kadai in the website http://www.indomunch.com/

Cauliflower in Indian Gravy

Thu, 10 Jul 2008 00:00:00 -0400

Ingredients * 2 small sized cauliflowers (whole) * 6 cup(s) water * 1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders * 2 green chilli(es) * 1 tablespoon(s) each of ginger, garlic finely chopped * 1 teaspoon(s) cumin seeds 2 teaspoon(s) coriander seeds * 1" piece cinnamon broken * 4 green cardamoms * 2 tablespoon(s) cashewnuts * 2 large onion(s) finely sliced * 4 tablespoon(s) milk * 1 cup(s) tomato puree * 1 cup(s) water * 2 tablespoon(s) grated paneer / cottage cheese (optional) * 4 tablespoon(s) oil salt to taste fresh cream (optional) and finely chopped coriander leaves for garnishing In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashew nuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chilies and chopped ginger-garlic with a little water. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil).** End Summary**

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Representing Cauliflower in Indian Gravy in the website http://www.indomunch.com/

Very tasty Salt and Pepper Gobi

Fri, 04 Jul 2008 00:00:00 -0400

Ingredients: * 3 medium potatoes, peeled and cut into 1" dice or slices salt * 1/2 oz flaked almonds * 2 tbsp poppy seeds * 2 tsp ground coriander * 1 1/2 tsp whole cumin seeds * 4 cloves of garlic, peeled and chopped * 1/2 tsp ground ginger * 8 tbsp vegetable oil * 1 medium onion, peeled and finely chopped * 1/4 tsp ground turmeric * 1/8 tsp cayenne pepper * 8 fl oz plain yoghurt * 1 tsp garam masala Method: Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside. Blend garlic and ginger with 3 fl oz of water in a food processor. Set aside.Heat the oil in a heavy wide saute pan, and fry the potatoes until they turn brown on all sides. Remove potatoes with a slotted spoon and set aside on a plate. Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown. Add turmeric, and the cayenne, and fry and stir for a few seconds.** End Summary**

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Representing Very tasty Salt and Pepper Gobi in the website http://www.indomunch.com/

Red Pepper Relish for Americans

Fri, 04 Jul 2008 00:00:00 -0400

Ingredients: * 1/2 cup purchased roasted red pepper, cut into strips * 1 tablespoon finely chopped pitted ripe olives * 2 teaspoons olive oil *. 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed * 1/4 teaspoon pepper * 1/4 cup finely chopped onion * 2 tablespoons fine dry bread crumbs * 2 tablespoons catsup * 1 tablespoon prepared horseradish * 1 tablespoon prepared mustard * 1/4 teaspoon salt * 1/4 teaspoon pepper * 1 pound extra-lean ground beef * 4 slices smoked or regular mozzarella cheese * 4 whole wheat hamburger buns, split and toasted * Fresh basil leaves 1. For relish, combine red sweet pepper strips, ripe olives, olive oil, thyme, and 1/4 teaspoon pepper in a food processor bowl. Cover and process with several on-off turns until coarsely chopped. Cover and chill until ready to serve. 2. Combine onion, bread crumbs, catsup, horseradish, mustard, salt, and 1/4 teaspoon pepper in a medium mixing bowl. Add ground beef; mix well. Shape the meat mixture into four 3/4-inch-thick patties. 3.** End Summary**

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Representing Red Pepper Relish in the website http://www.indomunch.com/

Crunchy Okra Family Food

Fri, 04 Jul 2008 00:00:00 -0400

Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there. So, okra is grown mainly in very warm climates and was probably brought to America from Africa three hundred years ago. It looks like a small, ridged pepper, but has a soft, almost fuzzy exterior rather than smooth like a pepper. The flavor is very mild. The thing about okra that usually turns people off is that when you slice it, the insides release this slippery, slimey substance. This actually makes it good to add to soups and gumbos, because it helps thicken the broth. Okra is also used in salads and relishes with corn, eggplant, pickles, etc. You can even pickle okra whole, just like small peppers and cucumbers. The way I like okra - and many other people - is breaded and fried. It is crispy and crunchy and makes a great side dish for your grilled burgers. Besides the okra, you donât need much other than some cornmeal and shortening to make fried okra.** End Summary**

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Representing Crunchy Okra in the website http://www.indomunch.com/

Steamed Food and Fried Rice

Fri, 27 Jun 2008 00:00:00 -0400

Samples include steamed minced beef ball, fish ball, steamed chicken with fish maw, steamed beancurd sheet roll with chicken, steamed beancurd sheet roll with duck feet, vegetable dumpling, Chiu Chow-style steamed dumpling, steamed fresh prawn dumpling, steamed stuffed dumpling, pork rib, chicken feet, steamed beancurd sheet roll, steamed glutinous rice roll, mini-sized sticky rice wrapped in lotus leaf and sticky rice wrapped in lotus leaf, steamed barbecued pork bun, steamed egg custard bun, steamed pumpkin bun, steamed sweet molten bun, steamed vegetable and meat bun, steamed lotus seed paste bun, steamed chicken bun, Chinese plain bun, baked barbecued pork bun and steamed sago dumpling. Steamed food & steamed bun Steamed food & steamed bun are usually served hot to customers. However, inadequately cooked or reheated items may contain foodborne pathogens. Hence, pathogens are covered in microbiological testing. Chemical analysis includes testing of preservatives and colouring matters for intensifying colour of food (e.g., chicken feet).Results shows that all samples are satisfactory.** End Summary**

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Representing Steamed Food in the website http://www.indomunch.com/

Baked Chicken Steamed Broccoli And Potatoes

Fri, 27 Jun 2008 00:00:00 -0400

* 6 chicken breasts (either bone in or halves with skin on) * 1 tsp dried thyme * Olive oil * 6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan) * 1 tbsp minced garlic * Salt and pepper to taste * 2 cups dry white wine or dry vermouth * 1/4 cup fresh chopped parsley Place rack in center of oven and preheat to 400 degrees. Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Sprinkle with minced garlic, salt and pepper. Pour wine over mushrooms. Place chicken breasts skin side up over mushrooms and brush with olive oil. Bake uncovered about 20 minutes, until the breasts are golden brown. If the wine has evaporated during the cooking process, add a little more (for those of you who can't tolerate alcohol, keep in mind that it burns off during the cooking process, leaving only the flavor). Baste the breasts with the pan juices and turn over. Cook until breasts are completely done and springy to the finger, about 15 minutes more.** End Summary**

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Representing Steamed Broccoli in the website http://www.indomunch.com/

Stir Fried Shrimp Noodles

Fri, 27 Jun 2008 00:00:00 -0400

Ingredients * 1/4 cup sliced or slivered almonds * 1 pound fideos or very thin egg noodles * 1/4 cup extra-virgin olive oil (EVOO) * 1 pound medium-size shrimp, peeled and de-veined, coarsely chopped * 1 large or 2 medium red bell peppers, seeded and chopped * 1 bunch scallions, chopped * 4 large cloves garlic, chopped or grated * 2 to 3 tablespoons soy sauce, to taste * 1/3 cup dry sherry * 1 tablespoon hot sauce, to taste * Salt and freshly ground black pepper * 1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped Preparation Place a small skillet over medium heat and add the almonds. Stir frequently and cook until you start to smell them, about 3-4 minutes. Bring a large pot of salted water to a boil over high heat. Once at a boil, add the noodles and cook them just a couple of minutes, to al dente, and drain. While the water is close to coming to a boil, heat EVOO in large skillet over medium-high heat. When the oil ripples, add Shrimp Noodles and cook for about 1 minute. Add peppers, scallions and garlic, and cook about 3 minutes more.** End Summary**

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Representing Stir Fried Shrimp Noodles in the website http://www.indomunch.com/

Chili noodles Chicken and Vegetables

Mon, 23 Jun 2008 00:00:00 -0400

Ingredients * 2 boneless, skinless chicken breasts, cut in half (about 1 pound total) * 1 large zucchini * 1 large yellow squash * 2 portobello mushrooms * 2 red bell peppers * 1 fennel bulb * 2 heads of endive * 4 cloves garlic, chopped fine * 1/2 cup flat-leaf parsley, chopped fine * 1/2 cup fresh basil, shredded * 1 Tbsp. dried oregano or 2 tsp fresh and chopped fine * 1/4 cup olive oil * 1 head red leaf lettuce, chicory, or escarole salt and fresh ground black pepper to taste Instructions Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8-inch thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds, and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths, keeping root-end on to help hold slices together. Cut endive in half lengthwise. Toss vegetables together with about 2 tsp. of salt, a couple pinches of ground black pepper, oregano, oil, and garlic.** End Summary**

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Representing Chicken and Vegetables in the website http://www.indomunch.com/

Chicken Manchurian Tasty

Mon, 23 Jun 2008 00:00:00 -0400

Ingredients * Chopped spring onions for garnishing * 1 onion diced in big cubes * 1 capsicum diced in big cube shape * 250 gm chicken chopped into small pieces * 1 egg * 2 tsp ginger garlic paste * Soy sauce * White pepper powder * Little butter and oil * 2 or 3 cups Chicken stock * 2 Green chillies * ajinomoto salt * Little sugar Method Step 1 â Marinate chicken cubes with salt, 1 tsp garlic ginger paste, soy sauce, ajinomoto, white pepper, egg and 1 tbsp. cornflour. Keep aside for Â½ hour and then deep fry these chicken chunks and drain on tissues tork. Step 2 â Deep fry the capsicum and onion cubes and leave aside. Step 3 â To prepare stock, add 2 cups of water (or 3 if more gravy required) and one chicken Maggie cube. Cook till the Maggie cube dissolves. Step 4 â Add a little oil and butter to a vessel. Fry the green chillies a little. Add 1 tsp. garlic ginger paste, then add ajinomoto, soy sauce (as required), white pepper (as per spicy taste), a pinch of sugar. Fry for two mins, then add Chicken stock.** End Summary**

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Representing Chicken Manchurian in the website http://www.indomunch.com/

Sweet and Sour Fish

Tue, 17 Jun 2008 00:00:00 -0400

Ingredients: *2 Medium-sized fish - snapper, sea bass black pomfret *220 g Cherry tomatoes *120 ml Vegetable oil *3 tbsp Water *2 tbsp Shallots, chopped *2 tbsp Tomato ketchup *2 tbsp Granulated sugar *2 tbsp Red wine vinegar *1 tbsp Garlic, chopped *1 tbsp Fresh root ginger, chopped *1 tbsp Fish sauce *4 tsp Cornflour * Salt and freshly ground black pepper * Coriander leaves - garnish *Shredded spring onions - garnish Method : Dlean, rinse and discard the head of the fish, then score the skin diagonally on both sides. Coat fish lightly on both sides with 1 tablespoon cornflour, shake off any excess. Heat oil in a wok over medium heat and fry the fish approx. 7 - 8 minutes or until crisp and brown on both sides. Remove and set on a large platter. Leave 2 tablespoons of the oil in the wok and add garlic, ginger and shallots and fry until golden brown Add the cherry tomatoes and cook until the burst open, then stir in the vinegar, sugar, ketchup and fish sauce. Sweet and Sour FishAllow to simmer for approx. 2 minutes and adjust the seasoning.** End Summary**

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Representing Sweet and Sour Fish in the website http://www.indomunch.com/