Foods and drinks in Unani way

Prepared with coconut milk, egg noodles, raisins, and dark brown sugar, this cardamom-scented casserole is welcome at any Passover celebration. Molly's Asparagus With Vinaigrette and Egg Calls for a bright drizzle of lemony vinaigrette and a sprinkle of chopped egg on those up-standing heralds of spring: asparagus. Kyle's Triglia alla Mosaica Reef Mullet Mosaica Style, with tomatoes (for the first night of Passover): this closely resembles Triglia alla Livornese, and it is likely no accident that Livorno had an extraordinarily rich Jewish community. oasted Chicken: 10 Ways Roasting a chicken is one of the easiest ways to prepare a delicious family dinner. Here are 10 different takes on the classic roasted chicken, including some tasty variations from around the world. 1. How to Roast a Chicken Photo © Danilo Alfaro First of all, here's the basic procedure for roasting a chicken. The nice thing about this simple tutorial is that it also includes the steps for making a classic pan gravy. Sponsored Links Taste 7 wonders of Mexico Taco Bell, Mantri Square Malleswaram, Bengaluru Your Chill Out Corner The one-stop shop for glamorous parties, lifestyle tips & more! Worried with Belly Fat ? Remove Excess Body Fat Naturally in Weeks with Himalya. Visit Now 2. Greek Roasted Chicken with Potatoes Photo © N. Gaifyllia Greek oregano along with garlic and lemon juice give this classic Greek roasted chicken its Mediterranean flavor. 3. Thai Lemongrass Roast Chicken Photo © D.Schmidt Moist and fragrant, this Thai-style roast chicken recipe is imbued with the flavors of lemon, lime and lemongrass. 4. German Roasted Chicken Photo © J. McGavin Here's a German roasted chicken recipe featuring chopped apple, walnuts and onions. It's also basted with whiskey. 5. Australian Garlic Roasted Chicken Photo © S. Wongkaew Stuffed with lemon and bay leaves, this Australian-style garlic roasted chicken calls for precisely 20 cloves of garlic. 6. Lemon Roast Chicken Recipe Maybe it's the Yorkshire puddings that give this simple lemon and garlic roasted chicken its unique British flair. 7. Kosher Lemon Olive Roast Chicken Especially popular in Moroccan Jewish homes, this Kosher roasted chicken with lemon and olives is often served with couscous or rice. 8. Stuffed Roast Chicken Indian Style This Indian-style roasted chicken is flavored with turmeric, chilli powder and garam masala, and the bird is marinated in yogurt, garlic and ginger paste. 9. French Roasted Chicken with Cabbage and Prunes This French roasted chicken recipe features caramelized vegetables, cabbage and prunes that are gently braised in the flavorful the chicken juices. 10. Low-Fat Lemon and Herb Roast Chicken Instead of butter, this low-fat roasted chicken is brushed with olive oil and lemon juice before roasting. Removing the skin before serving helps keep the fat content down. A famous Indian snack, Samosas can be probably be found anywhere in the world! They're a lovely snack for a cold day when you're just a little more than nibbly and a little less than hungry. The recipe should make between 15-18 samosas. Ingredients: 3 cups all-purpose flour 2 tbsps ghee (clarified butter) Salt to taste 5 large potatoes, boiled, peeled and mashed roughly 1 tsp cumin seeds 1 tsp coriander powder 1 tsp raw mango powder (aamchoor) 1/2 tsp red chilli powder 1/2 tsp garam masala Salt to taste Vegetable/ canola/sunflower cooking oil for deep frying Preparation: Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside. In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds. Add the potato to this spice mixture and mix well. Season with salt. Simmer and cook for 7-10 minutes. Keep aside. Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick). Cut each circle into 2 with a sharp knife. Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well. Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into Samosas - minced meat, spinach, etc. Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner. Deep fry the Samosas till golden. Drain on paper towels. Serve hot with Tamarind Chutney and Mint-Coriander Chutney. CHAATThis has to be the most popular North-Indian snack! Vendors literally crowd the streets selling all kinds of delicious variations of chaat in this part of the country. Chaat parties are also popular and a great alternative to a sit-down dinner. Tikki Ki Chaat is another North Indian name for this dish. In western India, the same dish is called Ragda Pattice. Ingredients: 6 large potatoes boiled, peeled and mashed 1 tsp red chilli powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp raw mango powder 1/2 cup finely chopped coriander 2 onions finely chopped Salt to taste 1 can of chickpeas roughly mashed 6 cloves 3 pods cardamom 8 peppercorns 1 cup Tamarind Chutney 1 cup Mint-coriander Chutney Coriander chopped fine to garnish Chaat masala to garnish Vegetable/canola/sunflower cooking oil to shallow fry Preparation: Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties. Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels. Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard. To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add the Tamarind and Mint-coriander Chutneys according to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish. A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients. BHELPURI- A snack with almost iconic status in Western India, bhelpuri is low-fat, nutritious and delicious! What more can one ask for? This recipe serves two. Assemble bhelpuri just before you're going to eat it to prevent the puffed rice from getting soggy. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 3 cups puffed rice (available at Indian stores) A handful of roasted and salted peanuts 2 potatoes boiled, peeled and chopped into tiny cubes 1 large onion chopped fine 1 large tomato chopped fine Half a bunch of coriander chopped fine (approximately 50 gms/ 0.10 lbs) 2 green chillies chopped fine Tamarind chutney to taste Mint-coriander chutney to taste A handful of coarsely crushed papdi (savoury biscuits made from flour) 1 cup sev (vermicelli-like snack made from gram flour and available at Indian stores) Preparation: Mix the puffed rice, peanuts, potato, onion, tomato, coriander and green chillies together in a large bowl. Add the tamarind chutney and mint-coriander chutney according to your own taste preferences (that's the beauty of bhelpuri!), mix well, garnish with plenty of sev and papdi. Serve and eat immediately. PAKORA/BHAJIA- Also known as Pakoras, these are the perfect snack for a cold, rainy day! Make up a batch and serve them with sweet-sour tamarind chutney. Use any vegetable you like. Prep Time: 10 minutes Ingredients: Vegetable of your choice - potato, cauliflower, spinach leaves, onion, paneer for example 1 cup bengal gram four Water to make batter 1/2 tsp red chilli powder Pinch of asafetida 1/2 tsp turmeric 1 tsp thymol seeds Salt to taste Vegetable/canola/sunflower cooking oil to deep fry Preparation: Mix the gram flour and all the spices with a little water at a time, to make a thick batter (slightly thicker than pancake batter). Add salt to taste. If using cauliflower cut it into bite-sized pieces. For potatoes and onions slice thin; for spinach leaves trim the stems and keep only leaves; for paneer cut into 1" cubes. Pre-heat oil and reduce flame to medium. This will allow the bhajias to cook well both on the outside and inside. Coat the vegetables well with batter and then deep fry till golden. Drain on paper towels and serve with tamarind chutney or tomato ketchup. DHOKLA- This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys. Ingredients: 500 gms bengal gram flour (besan) 1 1/2 cup sour yoghurt 1 tsp ginger paste 1 tsp green chilli paste (add more if you like it spicier) 2 tsps sugar 1/2 tsp turmeric powder 1 tsp lime/lemon juice 2 tsps fruit salt/ baking soda Salt to taste For tempering: 2 tbsps vegetable/ canola/ sunflower cooking oil 1 tsp black mustard seeds 1 tsp sesame seeds 6-8 curry leaves 2 green chillies slit lengthwise 1/2 cup warm water For garnish: 1/2 cup finely chopped fresh coriander leaves Preparation: Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours. Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well. Divide the batter into 3 equal portions. Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in. Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer. Cook till done - when you touch the surface of the Dhokla your fingers should come away clean. Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming. Allow the steamed Dhokla to cool slightly and cut into 2" squares. To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.