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Preview Trailer: Dabangg 2 Director : Arbaaz KhanMusic : Sajid-WajidLyrics : Sameer, Jalees Sherwani, Sajid-Wajid, Asraf Ali and Irfan KamalStarring : Salman Khan, Sonakshi Sinha, Arbaaz Khan, Mahie Gill, Vinod Khanna, Prakash Raj Preview Trailer: Synopsis Sa... Read more... |
Upcoming Release: Matru Ki Bijlee Ka Mando Directed bySharwan BishnoijProduced byVishal BhardwajFox Star StudiosWritten byVishal BhardwajAbhishek ChaubeyStarringImran KhanAnushka SharmaPankaj KapoorArya BabbarShabana AzmiMusic byVishal Bhardwaj Release Date: Jan 11, 2013 Preview Trailer: ... Read more... |
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New Year's Eve Party Makeup Want to look your diva best this New Year's Eve? Check out one of our favorite video tutorials for an exclusive party look that shimmers and shines with you all party ... Read more... |
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Heart Healthy Recipes: Egg Bhurji Egg BhurjiMakes 2 servingsThis savory Indian egg dish, made with chili pepper and ginger among other ingredients, is sure to add some spice to your day.Ingredients3 eggs4 egg whites¼ tsp (1 mL) red chili powder (optional)1 tsp (5 mL) canola oil1 green chili pepper, chopped½ cup (125 mL) chopped onion1 cup (250 mL) chopped tomato1 cup (250 mL) frozen peas1 inch (2.5 cm) piece of ginger, grated½ tsp (2 mL) garam masala powder1 tsp (5 mL) chopped fresh cilantroDirectionsBeat eggs and egg whites in a bowl. Add the chili powder, if using. Set aside.In a fry pan, heat oil over medium heat. Add the chili pepper and onion and cook until soft. About 3 minutes.Add the tomatoes, peas, ginger and garam masala. Cook for 3 minutes.Add the egg mixture and stir while cooking for 3 to 5 minutes. Sprinkle with cilantro and serve immediately.Nutritional information per serving (1 ½ cups/375 mL)Calories: 263Protein: 22 gFat: 10 gSaturated fat: 3 gDietary cholesterol: 279 mgCarbohydrate: 21 gDietary fibre: 5 gSodium: 261 mgPotassium: 613 mgDeveloped by Nadine Day, RD. ©The Heart and Stroke ... Read more |
Heart Healthy Recipes: Aloo Gobi Aloo gobi (Potato and cauliflower curry)Makes 6 servingsIngredients2 tbsp (25 mL) canola oil1 tbsp (15 mL) cumin seeds1 onion, sliced2 tbsp (25 mL) curry powder1 hot green chili pepper sliced4 cups (1 L) cauliflower, chopped2 cups (500 mL) new potatoes, diced½ cup (125 mL) water½ tsp (2 mL) saltDirectionsHeat oil in a large fry pan over medium heat. Add the cumin seeds and heat until fragrant. About 1 minute.Add the onion, curry powder and green chili and cook for 1 minute.Add cauliflower, potato, water and salt. Stir well. Cover with a lid and cook over medium low heat for 15 minutes. Serve.Nutritional information per serving (1 cup /250 mL)Calories: 110Protein: 3 gFat: 5 gSaturated fat: 0 gDietary cholesterol: 0 mgCarbohydrate: 15 gDietary fibre: 2 gSodium: 211 mgPotassium: 345 mgDeveloped by Nadine Day, RD. ©The Heart and Stroke ... Read more |
Healthy Ramadan Recipes: Baked Whole-Wheat SamosasBaked whole-wheat samosas(Pastry stuffed with curried potatoes, peas, and spices)Makes 12 servingsIngredientsFor the dough:2 cups (500 mL) whole wheat flour1/8 tsp (0.5 mL) salt1 cup (250 mL) plain, non-fat yogurtFor the filling:2 cups (500 mL) mini new potatoes, skin on, cubed<1 cup (250 mL) onion, chopped<1 tbsp (15 mL) canola oil1 clove of garlic, chopped1 inch cube of ginger root, peeled and grated1 tsp (5 mL) cumin seed2 tsp (10 mL) curry powder¼ tsp (1 mL) salt1 cup (250 mL) frozen green peasCayenne pepper (optional)Canola oil for brushingDirectionsDough: Mix flour, salt in bowl. Add yogurt. Form into a ball. Knead adding more flour as needed. Wrap tightly. Place in the fridge until ready.Filling: Boil the potatoes 15 minutes or until tender but not mushy. Drain. Set aside. In the same pot, heat oil over medium heat, add onion, oil, garlic, ginger, cumin, curry powder and salt. Cook until the onion starts to soften. Add peas and cook until heated. Remove and add the potatoes. Toss to blend.Assemble and bake: Preheat oven to 425º F (220º C). On floured surface, roll dough into a long rope. Divide it evenly into 12 pieces. One by one roll each piece into a circle. Place about 2 tbsp (25 mL) of filling on each circle and fold over. Dampen inside edge with finger dipped in water and crimp edges with a fork. Brush sparingly with oil. Place the samosas on greased baking sheet and cook 15 minutes. Remove them from the oven. Reduce the oven temperature to 350º F (180º C). Flip the samosas over and bake for an additional 5-10 minutes.Serve with your favourite dipping sauce.Nutritional information per serving (1 samosa)Calories: 142Protein: 5 gTotal fat: 3 gSaturated fat: 0 gDietary cholesterol: 0 mgCarbohydrate: 25 gDietary fibre: 4 gSodium: 99 mgPotassium: 266 mgDeveloped by Nadine Day, RD. ©The Heart and Stroke ... Read more |
Heart Healthy Recipes: Vegetable Biryani Vegetable biryani (Vegetable curried rice) Makes 4 servingsIngredientsFor the rice:¾ cups (175 mL) brown basmati rice1 tbsp (15 mL) canola oil2 tbsp (25 mL) sliced almonds½ tsp (2 mL) turmeric¼ tsp (1 mL) ground cumin¼ tsp (1 mL) ground coriander5 whole cardamom pods1/8 tsp (0.5 mL) ground cinnamon1 ½ cups (375 mL) water½ tsp (2 mL) salt For the vegetables:1 tbsp (15 mL) canola oil½ cup (125 mL) sliced onion1 inch (2.5 cm) piece of fresh ginger root, peeled and grated2 cloves of garlic, minced½ tsp (2 mL) whole cumin seeds½ tsp (2 mL) ground coriander¼ tsp (1 mL) ground cardamom1 cup (250 mL) cauliflower, diced1 cup (250 mL) green beans, cut in half1 cup (250 mL) sweet potato, diced1 cup (250 mL) carrot, diced¼ tsp (1 mL) salt½ cup (125 mL) water DirectionsFor the rice: Place rice in a fine sieve. Rinse with water until the water runs clear. Set aside. In a medium saucepan heat oil over medium heat. Add the almonds and spices and cook for a few minutes until fragrant. Add the water and salt and bring toa boil. Add the rice and reduce the heat to low. Cover and cook for 50 minutes. While the rice is cooking make the vegetables.For the vegetables: In a large non stick skillet heat oil over medium heat. Add the onion and cook for 5 minutes. Add the garlic, ginger and spices and cook for 2 minutes. Add the vegetables, water and salt. Cover and cook on medium for 10 minutes or until the vegetables are tender but not mushy. When the rice is finished, add it to the vegetables and stir to combine. Nutritional information per serving (1 ¼ cup/300 mL)Calories: 275Protein: 6 gFat: 10 gSaturated fat: 1 gDietary cholesterol: 0 mgCarbohydrate: 42 gDietary fibre: 5 gSodium: 473 mgPotassium: 359 mg Developed by Nadine Day, RD. ©The Heart and Stroke Foundation.Posted June ... Read more |
Katrina Kaif's Spanish Omelet Spanish Omelet recipe by Katrina KaifIngredients:4 eggs250 g potatoes (peeled and thinly sliced)100 g mushroomOlive oil for fryingSalt to taste MethodHeat oil in a frying pan and fry the thinly sliced potatoes till they are a nice golden in colour. Remove them from the pan and keep aside. Place the pan back on the flame. Whisk eggs well but not till the mix is stiff. Sauté the mushrooms and add them to the potatoes. Fold the mixture into the eggs. Pour the mixture into the frying pan. When the bottom is done flip the omelette. Serve with a typical Spanish style tomato sauce. Spanish style tomato sauceIngredients:1 nos mild red chilli1 00 g raisins100 g almonds blanched3 tbsp corn oil2 nos large onions3-4 flakes garlic¼ tsp cinnamon powder500 ml chicken stock1 tbsp sugarMethod:Slit the chilli and remove the seeds. Toast the chilli on a hot plate for a minute then add the raisins and keep aside. Add this to the hot stock, tomatoes, almonds and puree in a blender. Heat oil in a pan and sautee the onions and garlic till translucent. Add the cinnamon. Add the tomato puree mixture. Simmer to a boil and reduce the mixture to a sauce consistency Approximately 30 minutes. Pass through a sieve before serving.Courtesy: StarPlus MasterChef ... Read more |
Akshay Kumar's Khiladi Sizzler Khiladi Sizzler recipe by Akshay Kumar Ingredients For Momo: • 50 g Cabbage • 50 g Carrots • 3 Mushrooms • 1 Spring onions with greens • A few sprigs coriander leaves • Salt to taste • White pepper powder • 1 1/2 tsp Oyster saucet • 1 tsp Dark soya sauce • 1” Ginger • 4 Cloves garlic • 1 1/2 tsp Sesame oil For Dough: • 1 cup Refined flour • Salt to taste • Water For Pad Thai Noodles: • 2 Asparagus • 2 Baby corn • 1/2 Red capsicum • 1/3 Cup bean sprouts • 1 Spring onions • 50 g Cabbage • 50 g Pakchoy • 1 Packet flat thai noodles • Salt • Sugar • 2 tsp Peanuts • 1 tsp Red chilli paste • A pinch Turmeric powder • 1 tsp Lemon juice • White pepper powder • Tbsp Refined oil For Stir Fried Veggies: • 1 tsp Oil • 1 tsp Garlic, chopped • 50 g Bean sprouts • 1/2 Pakchoy • 1/2 Red pepper • 2 Babycorn • 5 to 6 Basil leaves • Salt to taste • 1/2 tsp Soya sauce To be heated into a sauce: • 1 tsp Butter • 1/2 tsp Sesame oil • 1 tsp Hite sesame seeds • 3 Red bird eye chillies • 1 Lemon, juiced • Dash of soya sauce Sizzler base: • Zucchini-both colors (yellow and green) Method: For the Momo: Finely chop all vegetables. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside this stuffing. For Dough: Mix flour, salt and water to make a semi stiff dough. Keep covered under cling wrap for 1 hour. Remove and knead again for a minute. Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes . Cool. Heat 1 tsp oil in a wok and toss the momos for glaze and keep aside. For Pad Thai Noodles: Cut the vegetables in dices/ triangles. Keep aside. Boil water for noodles . Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside. Heat oil in a wok; add the vegetables and the remaining ingredients. Toss well on a high flame. Add cooked noodles, season well, toss well and keep aside. For Stir Fried Veggies: Chop vegetables in dices and keep aside. Heat oil in a wok, add the rest of the ingredients and toss well on a high flame. Keep aside. To be heated into a sauce: For the base - Slices of yellow and green zucchini Plating - Heat the sizzler plate and place the slices of zucchini. Spread stir fried ... Read more |
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