Cold is the common illness which will attack in any season there is no medicine for cold which reduce it in less than 7 days.Even you tried effective medicines it will calm down in 7 days otherwise it takes normally 1 week time. Although people prefer so many medicines to get relief from running nose. There are lots of remedies to get relief from cold which are available in kitchen itself. Here I am sharing a soup which will give better relief to you from severe cold.

Chicken and Corn Soup

Chilli Paneer Fried Rice

• 1 teaspoon + 1 tablespoon oil
• 175 grams cubed paneer
• 2-6 dried red chillies, according to taste
• 1 cup thinly sliced onions
• 1 1/2 cups sliced capsicum
• 3 cups day old cooked basmati rice
• 3 tablespoons soya sauce
• 1/2 tablespoon vinegar
• 1/2 teaspoon of pepper powder, optional
• 1/2 tablespoon ketchup, optional
• A few spring onions chopped, or a few coriander sprigs chopped.
• Either use one day old, left over rice, or make fresh rice and cool it down.

Method of Preparation

Place 1 1/2 cups basmati rice and 3 cups water in a vessel and bring to a boil. When it boils, reduce heat to low, cover with a lid and simmer for about 10 minutes, or till all the water is absorbed. Make sure the rice is not over cooked. Tip the rice onto a platter or tray, spread it out and let it cool completely.

Heat one teaspoon oil in a large, wide wok or non-stick kadai. If you don't have either, you can also use a large flat non-stick pan.

Add paneer cubes to the wok, and gently toss till the oil coats the paneer. Cook the paneer on medium heat, tossing occasionally, till it is lightly browned on all sides. Remove from the wok and place it on a plate.

Wipe the wok clean, and return it to the stove. Heat one tablespoon of oil. When the oil is hot, break the chillies in half, and add them to the oil. Let the chillies sizzle in the oil till they darken just a little.

Add the sliced onions and capsicum and sauté for about 30 seconds. Now crank up the heat to high, and immediately throw in the rice, soya sauce, vinegar, pepper powder if using. Working quickly, toss the rice till all the sauce is absorbed. It should take about a minute.

Keep tossing the rice so that it doesn't burn. Turn off heat, add ketchup and paneer cubes and mix well. Garnish with chopped coriander leaves or spring onions.

Healthy Mango Smoothies 

The king of fruits comes in many varieties and is consumed both when it is unripe and ripe. Unripe mango pieces with skin are used in making pickles. Grated mangoes are used in making pickles, salads, mango pachadi, fruit platters etc. Raw mango juice is a refreshing summer drink. Ripe mango juice is used to prepare lassi, shakes, smoothies, ice creams, muffins and jams. Chopped or sliced mango pieces are added to breakfast bowl of cornflakes and oats along with other fruits. Mango pulp can be used as a topping for desserts. Always pick mangoes without blemishes and with firm skin. Mango has high iron content and phenols high in antioxidants. Mangoes are a rich source of Vitamins A and E. They are also high in calorie and carbohydrates.

Here are a few recipes of easy-to-prepare delicacies with mango.

Mango Lassi

 Ingredients

Half cup plain yogurt
Half cup milk
1 cup chilled chopped ripe mangoes (peeled and chopped)
Half cup ice cubes
A pinch of cardamom powder
4 or 5 tsp sugar (adjust to taste)

Method

Combine mango, yogurt, milk, ice cubes, sugar, and cardamom powder in a blender for two minutes till the mixture is smooth and frothy. Pour equal quantities into glasses and serve immediately. The lassi is better if mangoes are not fibrous. Adjust ingredients quantities depending on sweetness of mango and thickness of the curd.

Mango Kheer

 

Ingredients

6 ripe mangoes
3 cups finely grated jaggery
4 cups of thick milk of coconut
2 tsp cardamom powder
4 tbsp ghee

Method

Add jaggery to water and prepare a syrup. Now peel and slice mangoes. Cook them in a little water till their pulp becomes soft and smooth. Now add the jaggery syrup and continue cooking till it is thick. Add a little bit of ghee frequently. Pour coconut milk and allow it to simmer till thick and done. Sprinkle cardamom powder over it. Serve it hot or cold.

Mango Ice Cream

 

Ingredients

2 ripe mangoes peeled and chopped
2 to 3 tbsp sugar
Half tin condensed milk
2 cups milk
2 tbsp whipped cream
A few mango pieces

Method

Blend mangoes with sugar into a puree. In a big bowl combine the puree, condensed milk and milk. Mix well and blend in a mixer. Add the whipped cream into the mixture and mix well. Pour into a dish with tight fitting lid. Cover and place in the freezer for two hours. After two hours, take out the mixture from the freezer and blend again till it is smooth and creamy. Mix in mango pieces. Transfer it again to the dish. Cover and freeze till it is firm. Scoop and serve.

Mango Fruit Platter

 

Ingredients

2 ripe mango peeled and cut into pieces
Half of a small papaya, cut into pieces
1 orange peeled and cut in sections
1 cup seedless grapes
1 banana sliced
2 cups vanilla ice cream
A handful of mixed chopped nuts for garnishing

Method

Blend ice cream and mango pulp in a blender. Combine all fruits with ice cream and mango mixture and mix well. Divide equal quantities into serving bowl. Garnish with chopped nuts. Serve chilled.

Healthy Fish Curries Recipe

Fish butter masala

Ingredients:

Fish - 350 gm
Onion - 1, sliced
Oil - as required

A.

Ginger paste - 1/2 tsp
Garlic - 1 1/2 tsp
Onion - 1, grind into paste
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/4 tsp
Mustard - 1 tsp
Poppy seeds - 1 tsp
Tumeric powder - 1/2 tsp
Tomato sauce - 2 tbsp
Chilli powder - 1 tsp
Salt - to taste

B.

Curd - 1 tbsp
Butter - 2 tbsp
Fresh cream - 1 tbsp
Milk - 1/2 cup
Butter - 1 tsp
Green chillies - 3, chopped

C.

Onion - 1-2, sliced horizontally and separated into rings
Capsicum - 1-2, sliced horizontally
Salt - to taste
Oil - as required

Method:

Mix all the ingredients in list A. Heat oil till it smokes. Fry sliced onion until light golden and add the spices in list A. Fry well, remove from fire, and combine with the ingredients in list B. Rub the fish well with this spice mixture and leave it aside for one hour. Bake till the fish is cooked and the liquid dries up. The spice paste should coat the pieces of fish and the oil should float on top. Heat a little oil/butter and fry the capsicum rings with a little salt. When the capsicum is cooked, add onions and stir fry for a few seconds till the onion is crunchy. Sprinkle the fried capsicum and onion rings on top of the fish just before serving.

Hilsa fish special

Ingredients:

Hilsa fish - 350 gms
Mustard - 3 tbsp
Green chillies - 6, chopped
Curd - 2 tbsp
Turmeric powder - 1 tsp
Salt - to taste
Oil - as required

Method:

Grind mustard into a smooth paste with three green chillies and salt (to reduce the bitterness). Mix the mustard paste with curd, turmeric, a cup of water and enough oil. Don't heat the oil. Mix it well with the pieces of raw fish and the remaining three green chillies. Transfer to a baking dish and bake in a pre heated oven for 20 minutes. Before serving, sprinkle one table spoon of oil over the hot fish. Serve with rice.

Fish head with spinach curry

 Ingredients:

Fish head - 4
Spinach - 250 gms, chopped
Masoor dal - 1 1/2 cup
Tomato - 2, chopped
Salt - to taste
Turmeric powder - 1/2 tsp
Oil - as required
Panch phoran (a mixture of cumin, onion seed, thymol (ajwain), aniseed and fenugreek) - 1 tsp
Green chillies - 2 chopped
Red chilli -1 broken into bits
Onions - 2 chopped
Ginger paste and garlic paste - 1 1/2 tsp each
Pepper powder - 1/2 tsp

Method:

Rub pieces of fish head with salt and turmeric. Heat oil and deep fry the fish heads and remove from oil. Pressure cook the fried fish heads with dal, tomatoes, salt, water and turmeric and remove from the oil.
Heat oil. Put in panch phoran, chillies and add onions, ginger-garlic pastes and pepper powder. Fry till onions are golden. Pour in dal, cover and boil on high heat for 10 minutes. Serve with rice.

Green fish curry

Ingredients:

Fish - 350 gms
Thick paste of curry leaf - 1/2 cup
Paanch phoran and turmeric powder - 1 tsp each
Onions -2, chopped
Oil to fry
Ginger and garlic pastes - 2 tsp each
Bay leaves - 4
Potato -2, boiled and mashed

Method:

Rub the fish pieces with salt and 3/4 tsp turmeric. Heat oil till it smokes. Fry the fish pieces until light golden brown on both sides. Remove from oil. Splutter paanch phoran, stir in onion, ginger-garlic pastes and bay leaves.
Fry till the onions are golden. Put in curry leaves paste, boiled and finally mashed potato, salt and fry for a while. Pour in hot water and the remaining 1/4 tsp of turmeric