Diary Free Recipes : Preparing Chicken Saagwala

Punjabi food is known for its spicy flavour. This is an indigenous Punjabi dish which is locally called Murg Saagwala. If chicken and spinach would blend in a juicy, succulent and nutritious fusion then it is certainly a recipe for Chicken Saagwala.

Diary Free Recipes : Preparing Chicken Saagwala

Diary Free Recipes : Ingredients

• 1 cup of chicken ( Cut the chicken into pieces)
• 3 cups of spinach puree
• 1 table spoon cumin seeds
• 1 bay leaf
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• ½ cup grated onions
• ¼ cup of tomato puree
• 2 tablespoons salt
• ¼ tablespoon garam masala
• ½ tablespoon of red pepper (powdered)
• ½ tablespoon of coriander seeds (powdered)
• 1 cup oil
• Cream for garnishing

Diary Free Recipes : Preparing Chicken Saagwala

Diary Free Recipes : Method

1. Heat the oil in pan and when it is hot enough, you require adding cumin seeds to it. When cumin seeds start spluttering add garlic and ginger paste and bay leaf and sauté until they turn brown.
2. Now add onions. Saute till they turn soft and pinkish.
3. Turn the flame to high and add chicken to the onions. Turn the chicken when it turns to blackish brown in colour.
4. Now reduce the flame allow the heat to be reduced. Let the chicken cook until it grows tender. Keep stirring in between for a few times.
5. Now add tomato puree and keep stirring until the fat starts separating.
6. Now add garam masala, salt and red pepper and mix them up well.
7. Add spinach to the chicken and sauté it for say 2-3 minutes.
8. Turn it around for some time (a minute or so).
9. Serve hot.
10. Garnish it with cream.
11. Chicken saagwala is now ready for you. Enjoy the temting experience!
12. Do not forget to plate it carefully as garnishing is one of the most important parts of cooking. You can garnish using freshly cut vegetables. Serve it and enjoy the dish.

Chicken Saagwala is one of the succulent Indian recipes which one can savour with rice, chapatis or you can even relish the taste as a stand alone dish. From the nutritional point of view, the saag (spinach) and chicken is a high in protein and fiber content, hence great for your heart and healthy too. One can add other garnishings too to add colour to the dish, however adding garnishings such as parsley leaves, capsicum and coriander is recommended.

If you intend to make the dish more spicy, then you can add more spice, add more dollops of tomato puree and yes, some more curry powder and of course - chillies!

Diary Free Recipes : Easy Icing Recipes

A cake is only as good as its icing. If you are looking for an easy icing recipe, in this article you'll find some great tips on how to make delicious buttercream icing at home. Each variation delivers fantastic results every time, and we even show you how to tweak them to get the consistency you want. This means you can easily adapt these simple and easy icing recipes for either decorating or spreading.

Diary Free Recipes : Ingredients

• Butter (or margarine), ½ cup (1 stick), softened
• Vanilla extract, 1 teaspoon
• Milk, 2 tablespoons
• Confectioners' sugar, 4 cups
• Vegetable shortening, ½ cup, solid

Yield: 3 cups

Diary Free Recipes : Preparation

Soften and mix together butter and shortening in a large bowl using an electric mixer. Add vanilla extract and then sugar, one cup at a time. Keep beating the mixture and scrape the sides and bottom of the bowl as you mix. When the mixture becomes dry, you will know the sugar has been thoroughly combined.

The next step is to add milk to the mixture. Keep beating at medium setting as you slowly add milk; the icing will start to become thin and fluffy. Keep beating until the consistency is light and fluffy.

Refrigerate the bowl until you are ready to use it. You can store it for up to two weeks, if refrigerated in a sealed, airtight container. When ready to use, rewhip the icing.

Once prepared, tweaking the texture can make it perfect for either spreading or decorating. If you want a thin consistency, add a couple of tablespoons of water, milk or light corn syrup. For a thicker consistency (pure white icing), substitute the butter with a half cup of shortening and a half teaspoon of colorless butter flavor.

This recipe only takes a few minutes to prepare. The end result is a rich and decadent buttercream icing that kids love!

Chocolate Buttercream Icing

What could be better than a freshly-baked homemade cake covered in layers of chocolate buttercream icing! As with our first easy icing recipe, this one can be tweaked to get different consistencies for use in either decorating or spreading.

Diary Free Recipes : Ingredients

• Butter (or margarine), ½ cup (1 stick), softened
• Vegetable shortening, ½ cup, solid
• Vanilla extract, 1 teaspoon
• Confectioners' sugar, 4 cups
• Cocoa powder, 2/3 cup
• Milk, 4 tablespoons

Yield: 3 cups

Diary Free Recipes : Preparation

Melt together softened butter and shortening in a larger bowl using an electric mixer. Add vanilla and cocoa powder, beating the mixture on medium speed. Next, add sugar, a cup at a time, while beating the mixture. Scrape the sides and bottom of the bowl so the icing does not stick. When all the sugar is combined, the icing will turn dry.

Add milk. Keep mixing until you get a thin, fluffy texture. At this stage you can refrigerate the bowl in a sealed, airtight container for up to two weeks. Remember to rewhip the icing before use. For variations, consider adding a twist of mocha or dark chocolate.

Mocha: For a bold mocha flavor, substitute the milk with cold-brewed strong coffee in the original chocolate buttercream icing recipe. This will give a richer, bolder chocolate buttercream icing with hints of mocha.

Dark Chocolate: For a dark chocolatey taste, add an additional quarter cup of cocoa powder and a tablespoon of milk to the original chocolate buttercream icing recipe. This variation produces a rich and utterly delicious dark chocolate icing.

This one be adjusted for your desired consistency as well. For a thinner texture, add three to four tablespoons of water, milk or light corn syrup. This consistency is ideal for spreading.

Enjoy!

Diary Free Recipes : English Shepherd's Pie

The best way to make an English Shepherd's Pie, is to use an old traditional recipe. Shepherd's Pie is made from lamb, which many people do not realize. And has been around for about 150 years or more. When made from beef, it is called Cottage Pie.

Diary Free Recipes : English Shepherd's Pie

Diary Free Recipes : Ingredients

• 1 lb. of minced lamb
• 1 lb. of chopped tomatoes
• 3 lbs. of old potatoes
• 1 diced onion
• 1 large diced carrot
• 1 clove of crushed garlic
• 3 tablespoon of tomato pure
• 1 tablespoon of olive oil
• 1 tablespoon of corn flour
• 1 crushed lamb or beef stock cube
• 1 pinch of salt and pepper
• 1 small stick of butter
• 1 1/4 of a cup of cold milk

Diary Free Recipes : English Shepherd's Pie

Diary Free Recipes : Preparation

Heat the olive oil in a heavy bottomed frying pan (on a medium flame) together with the carrot, garlic, and onion. Cook until soft, while stirring frequently. Add the minced lamb together with the crushed stock cube, and cook until the lamb has a brown texture to it. Add the chopped tomatoes, together with the tomato pure and corn flour. Leave to simmer (on a low flame) for about 15-20 minutes, stirring occasionally until thickened.

Meanwhile, peel the potatoes and boil them for about 20 minutes until soft. Mash the potatoes together with the salt, pepper, milk and butter, until fluffy.

Put the cooked minced lamb into a 3 inch glass Pyrex cooking dish, and top with the mashed potato. Use the back of a fork to smooth the mashed potato, and create a dimpled affect to it.

Place the dish under a hot grill until the potato is brown and crispy. At this stage, the potato may be lightly topped with grated cheese if required.

Diary Free Recipes : Serving Instructions

The amount of ingredients proportioned in this recipe, is for a healthy serving of between six and eight portions.

Note: Changes can be made to both the quantity of the recipe, for either smaller or larger families, together with the recipe itself. For example, if you would prefer to use beef instead of lamb (Cottage Pie) and if you would prefer to the replace the carrot with another vegetable, such as swede or sweet corn. However, as you begin to change the recipes ingredients, you will also change the many years of tradition and taste that make this pie so tasty.

Enjoy your Shepherd's Pie with a large serving of cooked green beans or peas, together with a glass of medium red wine.