Spicy Food Recipes

Height Weight Chart

admin — Tue, 17 Jan 2012 07:43:56 +0000

Weight Chart for Women

Weight in pounds, based on ages 25-59 with the lowest mortality rate

(indoor clothing weighing 3 pounds and shoes with 1″ heels)

Height	Small Frame	Medium Frame	Large Frame
4′10″	102-111	109-121	118-131
4′11″	103-113	111-123	120-134
5′0″	104-115	113-126	122-137
5′1″	106-118	115-129	125-140
5′2″	108-121	118-132	128-143
5′3″	111-124	121-135	131-147
5′4″	114-127	124-138	134-151
5′5″	117-130	127-141	137-155
5′6″	120-133	130-144	140-159
5′7″	123-136	133-147	143-163
5′8″	126-139	136-150	146-167
5′9″	129-142	139-153	149-170
5′10″	132-145	142-156	152-173
5′11″	135-148	145-159	155-176
6′0″	138-151	148-162	158-179

Weight Chart for Men

Weight in pounds, based on ages 25-59 with the lowest mortality rate

(indoor clothing weighing 5 pounds and shoes with 1″ heels)

Height	Small Frame	Medium Frame	Large Frame
5′2″	128-134	131-141	138-150
5′3″	130-136	133-143	140-153
5′4″	132-138	135-145	142-156
5′5″	134-140	137-148	144-160
5′6″	136-142	139-151	146-164
5′7″	138-145	142-154	149-168
5′8″	140-148	145-157	152-172
5′9″	142-151	148-160	155-176
5′10″	144-154	151-163	158-180
5′11″	146-157	154-166	161-184
6′0″	149-160	157-170	164-188
6′1″	152-164	160-174	168-192
6′2″	155-168	164-178	172-197
6′3″	158-172	167-182	176-202
6′4″	162-176	171-187	181-207

*Ideal Weights according to the Metropolitan Life Insurance Company tables (1983)

Calculating Your Frame Size

Following is the method the Metropolitan Life Insurance Company used to calculate frame size:

Extend your arm in front of your body bending your elbow at a ninety degree angle to your body so that your forearm is parallel to your body.
Keep your fingers straight and turn the inside of your wrist towards your body.
Place your thumb and index finger on the two prominent bones on either side of your elbow, then measure the distance between the bones with a tape measure or calipers.
Compare to the chart below. The chart lists elbow measurements for a medium frame – if your elbow measurement for that particular height is less than the number of inches listed, you are a small frame – if your elbow measurement for that particular height is more than the number of inches listed, your are a large frame.

Men	Elbow Measurement	Women	Elbow Measurement
Elbow Measurements for Medium Frame
5′2″ – 5′3″	2-1/2″ to 2-7/8″	4′10″-4′11″	2-1/4″ to 2-1/2″
5′4″ – 5′7″	2-5/8″ to 2-7/8″	5′0″ – 5′3″	2-1/4″ to 2-1/2″
5′8″ – 5′11″	2-3/4″ to 3″	5′4″ – 5′7″	2-3/8″ to 2-5/8″
6′0″ – 6′3″	2-3/4″ to 3-1/8″	5/8″ – 5′11″	2-3/8″ to 2-5/8″
6′4″	2-7/8″ to 3-1/4″	6′0″	2-1/2″ to 2-3/4″

Chicken with Rice

admin — Sat, 17 Jul 2010 14:59:28 +0000

Ingredients

1 chicken, about 1 ½ kg(48 oz)
2 cups long grain rice
400 g (14 oz) minced meat
¼ cup fried pine nuts
½ cup fried almonds
2 medium sized onions (1 whole,1 finely chopped)
¼ cup vegetable oil and butter mixture
1 tspn ground cinnamon
2 tspn salt (as desired)
a dash of ground allspice
2 tbls butter
1 cup canned mushrooms (as desired)
1 cardamom pod, 1 nutmeg, 1 clove
2 cinnamon stalks

Procedure

Wash the chicken well and cut into 4 pieces.
Fry chicken pieces in oil and butter mixture until golden from both sides.
Put it in a deep, heavy pan and add to it one peeled onion with 1 tspn of salt, cardamom pod,clove, nutmeg and cinnamon sticks.
Add 1 ½ liters of water, cover and cook over medium heat for 30 minutes.
Reserve stock.
Fry finely chopped onions in butter, keep stirring till soft and golden.
Add minced meat, allspice,cinnamon, and salt to chopped onions and fry for 10 minutes over medium heat.
Wash rice and drain, then add to meat and onion.
Stir occasionally over low heat for 3 minutes.
Add 4 cups of boiling chicken stock to the rice,add mushrooms and cover.
Cook rice over high heat for 5 minutes.
Lower heat to low and cook for 20 minutes.
Pile rice onto large platter with chicken pieces in center and spread over nuts.
Serve hot with cucumber mixed with yogurt and salad.

Shahi Korma

admin — Tue, 01 Jun 2010 14:31:32 +0000

Ingredients

1-1/2 lb. Goat mutton
3 Medium onions
3/4 c Yogurt
4 cloves Garlic
pinch Saron
2 t Salt
3/4 c Cream
1 oz. Almonds
1/2 c Oil
1 oz. Coriander seed
1 t Red pepper (optional)
1/2 t Garam Masala

Procedure

Clean, wash and dry mutton.
Blend coriander seeds, 1 onion, almonds and garlic.
Marinade the mutton in above mixture for 2 hrs.
Heat oil and fry the remaining thinly sliced onion.
Keep aside.
Add the mutton and fry until the liquid dries up.
Add 3/4 c hot water and simmer until the meat is almost done (3/4 cooked) OR pressure cook at 15 psi for 20 minutes.
Reduce pressure.
Add salt and pepper.
Uncover and dry the liquid.
Add beaten yogurt and fry until it leaves oil.
Add fried ground onion.
Beat the cream.
Add soaked or ground saron.
Mix it with the cooked mutton.
Add Garam Masala and bake at 250 F for 1/2 hour.
Serve garnished with chopped coriander leaves.

Nargisi Kofta

admin — Tue, 01 Jun 2010 14:01:26 +0000

Ingredients

1 lb. Ground lean meat or beef
1/4 c Chopped onion
4 cloves Chopped garlic
1 piece Ginger, chopped
1/2 t Turmeric
3/4 c Water
Salt and pepper to taste
4 T Besan (chick-pea our)
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1/2 t Garam Masala
Oil for frying
For curry (Masala):
Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1″ piece Ginger, chopped
1/4 c Yogurt
1/4 t Turmeric
Green onion
1/2 t Garam Masala
10-15 leaves Coriander
Salt and pepper to taste

Procedure

Heat the water and add the meat, onions, ginger, garlic, salt and pepper.
Pressure cook for 10 minutes at 15 psi or 25 min over low heat.
Reduce pressure and drain half the liquid.
Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes.
Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste.
Add water to the mix if necessary.
Add the green sprigs of onion, 1-1/2 c water and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry.
Cover and bake at 250 F for 15-20 minutes.
Serve garnished with coriander leaves and Garam Masala.

TANDOORI CHICKEN

admin — Tue, 01 Jun 2010 11:33:52 +0000

Ingredients

6 pieces Thawed chicken, skinned
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
Red pepper powder to taste
1/2 tbs Garlic powder
Salt to taste
1 tsp Ground jeera
Soy sauce (or yogurt) (needed only if tandoori masala is used)

Procedure

If you are using the ready made tandoori paste then life is a lot easier.
Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste.
Take the chicken and make deep cuts in it (so that the Masalas seeps in quickly).
If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
Rub in the Masala as a mixture or one at a time.
The idea is to let the Masala seep in the cuts with the soy sauce.
You can leave it for little while to seep in.
If you are using yogurt, you’ll get a more authentic taste since the original TC is after all marinated in it.
In this case, mix the Masala in the yogurt rst and then rub the stu into the chicken cuts as before.
The yogurt tends to leave a considerable amount of water behind.
DON’T THROW THIS AWAY.
Let it evaporate in the oven with the chicken.
This will keep the pieces from getting dry if over cooked.
Cook the chicken until it starts turning brown.

Malai Chicken

admin — Tue, 01 Jun 2010 10:41:33 +0000

Ingredients

1 Tray chicken
1 Chopped onion
1 small can Tomato paste
1 Red Chili
2 Cloves
2 Cardamom
1/2 Cinnamon stick
1 Bay leaf
1 carton Light whipping cream
1 tsp Dhania powder
1/2 tsp Cumin powder
1 tsp Garam Masala
1 or 1-1/4 tsp Chili powder
1/2 piece Ginger made into a paste
6 cloves Garlic (made into paste)
Fresh coriander
Salt to taste
Turmeric to taste

Procedure

Heat oil.
Add red chili,cloves,cardamom,cinnamon stick and bay leaf.
Cook until the bay leaf turns golden brown.
Add the onion and fry for two minutes.
Add the ginger garlic paste and fry for 4 – 6 minute.
Add the chicken and fry for 5 minutes.
Sprinkle in chili, dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked.
Add can of tomato paste and cook on low heat.
Just before removing, add the whipping cream and cook for a few minutes.
Add Garam Masala and coriander leaves.
Remove after a couple of minutes.

Mughlai Chicken with Almonds

admin — Tue, 01 Jun 2010 10:16:49 +0000

Ingredients

1 piece Ginger
8 to 9 cloves Garlic
6 tablespoons Blanched Almonds
7 tablespoons Vegetable oil
1″ Cinnamon stick
2 Bay leaves
5 Cloves
10 pods Cardamom
2 medium Onions (cut into small pieces)
2 teaspoons Ground cumin seeds
1/2 teaspoon Red pepper
7 tablespoons Yogurt
1 small carton Whipped Cream
1/4 teaspoon Garam Masala
2 or 2-1/2 lbs. Chicken boneless (2 trays of holy farms)
2-1/2 teaspoons Salt
one bunch Coriander leaves

Procedure

Grind the ginger, garlic, and almonds with water.
Heat oil in a non-stick pan, and fry the chicken until it turns golden brown.
Keep it aside and drain the oil.
Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown.
Add the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates.
Add 1 tablespoon of yogurt and fry for 30 seconds.
Keep adding tablespoons of yogurt and fry until you get a consistent mixture.
Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.
Add Garam Masala and coriander leaves and cook for another 10 minutes.

Pickled Onions

admin — Sun, 30 May 2010 15:16:28 +0000

Ingredients

6 pearl onions
Vinegar

Procedure

Keep the onions soaked in vinegar.
Serve as required.

Cucumber, Tomato and Onion Salad

admin — Sun, 30 May 2010 15:02:31 +0000

Ingredients

1 small cucumber
1 large tomato
1 small onion
1 teaspoon lemon juice
Salt and pepper to taste

Procedure

Slice the cucumber, tomato and onion.
Mix with lemon juice, salt and pepper and serve.

Garlic Fish Curry

admin — Sun, 30 May 2010 14:52:13 +0000

Ingredients

1 lb. fish, cut into pieces
4 tbsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Procedure

Heat oil in a non-stick frying pan and fry the garlic for a minute.
Add fish, turmeric and chili powders and salt together with a cup of lukewarm water.
Cook on medium low heat for half an hour.
The result will be a thick gravy covering the fish.
Garnish with cilantro/coriander leaves.