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Wednesday, May 29, 2013

Greek salad sandwich

Greek salad sandwich
  • Ingredients
  • Nutrition
  • 1 (450g) loaf Turkish bread
  • 1 medium yellow capsicum, thinly sliced
  • 2 small tomatoes, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1/4 cup sliced black olives, drained
  • 100g feta cheese, crumbled
  • 1/4 cup fresh mint leaves, torn
  • Method
  1. Step 1
    Cut bread into 4 pieces. Halve each piece crossways. Top bases with capsicum, tomato, cucumber, olives, feta and mint. Sandwich with bread tops. Serve.

Mini chewy Anzac biscuits

Mini chewy Anzac biscuits

  • Ingredients
  • 1/2 cup quick oats
  • 1/2 cup desiccated coconut
  • 1/2 cup plain flour
  • 1/3 cup brown sugar
  • 60g butter
  • 1 tablespoon golden syrup
  • 1/2 teaspoon bicarbonate of soda
  • Method
  1. Step 1
    Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.
  2. Step 2
    Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and 1 tablespoon cold water in a saucepan over medium heat. Stir for 2 to 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.
  3. Step 3
    Roll 2 level teaspoons of mixture into balls. Place on prepared trays, 4cm apart. Using a fork, flatten slightly. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

Chocolate caramel cups

Chocolate caramel cups
  • Ingredients
  • 60g butter, softened
  • 2 tbs caster sugar
  • 1/2 cup (75g) plain flour
  • 2 tbs desiccated coconut
  • 100g good-quality dark chocolate

Caramel filling

  • 395g can sweetened condensed milk
  • 2 tbs golden syrup
  • 40g butter
  • Method
  1. Step 1
    Preheat oven to 180°C. Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
  2. Step 2
    Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy. Add flour and coconut and stir until well combined. Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers. Bake in preheated oven for 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 160°C.
  3. Step 3
    To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth. Pour evenly among the muffin pans. Bake for 5-7 minutes or until golden brown and filling sets. Remove from oven and set aside to cool. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
  4. Step 4
    Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 day

Chocolate mousse in minutes

Chocolate mousse in minutes       

  • Ingredients
  • 300g good-quality dark chocolate, roughly chopped
  • 3 eggs
  • 1/4 cup (55g) caster sugar
  • 1 tbs good-quality cocoa powder, sifted
  • 300ml thickened cream, plus extra whipped cream to serve
  • Grated chocolate, to serve    
  •  
  •  METHOD

  • Step 1
    Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
  • Step 2
    Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
  • Step 3
    In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Latin Chicken and Rice Pot

Latin Chicken and Rice Pot

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup

Olive and Pepper Salsa:

1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt

Avocado and Garlic Sour Cream:

2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream

Directions

Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Wednesday, May 22, 2013

Crispy Chicken Vegetable Sandwich Rolls

 

Ingredients

  • Chicken Breasts (boneless cut into strips lengthwise) 2
  • White vinegar 1 1/2 tbsp
  • Salt 1/2 tsp
  • Black Pepper (ground) 1/2 tsp
  • White Flour 3/4 cup
  • Egg (beaten lightly) 1
  • Bread Crumbs 1-2 cups
  • For Salad:
  • Mayonnaise 3 tbsp
  • Salt 1/4 tsp
  • Pepper 1/4 tsp
  • Capsicum (chopped) 1
  • Radishes (grated) 2-3
  • Carrot (grated) 1
  • Green Onions (finely chopped) 2
  • Cabbage (finely shredded) 1-2 cups

Cooking Directions

  1. Marinate chicken strips in white vinegar, salt and pepper for 1/2 hour.
  2. Add 1/2 tablespoons of beaten egg and mix well.
  3. Put flour in a shopper and put marinated chicken strips and shake the bag so strips get coated with flour evenly.
  4. First dip the floured strips into egg then place in a shopper full of bread crumbs and shake to coat strips.
  5. Deep fry the strips until golden brown and crispy then set aside.
  6. In a bowl put the ingredients for salad together and mix until uniform.
  7. Place the strips onto a bun or bread with the salad.
  8. Drizzle mayonnaise if you wish and serve.

Mint Chicken

 

Ingredients

  • Chicken 1/2 kg
  • Onion(chopped) 1 cup
  • Tomatoes(cut into small pieces) 5
  • Ginger Garlic Paste 1 1/2 tsp
  • Red Chilli Powder 3 tsp
  • Coriander Powder 1 tsp
  • Turmeric Powder 1/4 tsp
  • Salt 2 tsp
  • Oil 3 tbsp
  • Coconut(scraped) 1/2 cup
  • Mint Leaves 5 tsp
  • Sesame Seeds 5 tsp
  • Cinnamon 1" piece
  • Cloves 2
  • Cardamom 1

Cooking Directions

  1. Cut, clean and wash the chicken pieces.
  2. Add salt, turmeric powder and keep aside.
  3. Fry the coconut in a kadai (without oil) until light brown and grind with mint leaves, sesame seeds, cinnamon, cloves and cardamom.
  4. Heat oil in kadai, add the onions and fry until brown, then add the ginger garlic paste.
  5. Now add the chicken, chilli powder, coriander powder and saute for few minutes.
  6. Add the tomatoes and ground mixture.
  7. Add little water and cook till the chicken is completely cooked.
  8. Allow this to be on medium flame for 10 minutes.
  9. Garnish with fresh cut coriander leaves.

Chicken Irani

 

Ingredients

  • Chicken 1 kg (12 pieces)
  • Salt to taste
  • Lemon juice 2 tbsp
  • Ginger garlic paste 1 tbsp
  • Oil ½ cup
  • Yogurt 1 cup (whipped)
  • Cream ½ cup
  • Black pepper powder 1 tsp (grinded0
  • Onion brown ½ cup (grinded)
  • Green cardamom ½ tsp (grinded)
  • Almonds 2 tbsp (grinded)
  • Kewra few drops
  • Saffron ¼ tsp

Cooking Directions

  1. Marinate chicken with salt, lemon juice and ginger garlic paste for 30 minutes.
  2. Heat oil and add marinated chicken.
  3. Fry for 10 minutes.
  4. Add yogurt, cream, salt and black pepper cover and cook till chicken tender.
  5. Lastly add brown onion, green cardamom, almonds, kewra and saffron.
  6. Leave it on simmer for 5 minutes.
  7. Remove and serve.

Cappucino Cake

 Cappucino Cake
Ingredients:
1 premade sponge cake
1 cup of boiling greek coffee
1 cup of condensed milk
2 teaspoons of gelatin
Cream Frosting, for topping
Powdered chocolate, for topping



Preparation:
Line a suitably sized cake tin with foil and place the premade sponge cake inside.



Dissolve the gelatin in the boiling coffee. Mix the coffee into the condensed milk. Pour the mixture over the sponge cake, distributing so that mixture is evenly absorbed.



Place in your refrigerator for 3-4 hours or until set. Top with cream frosting and powdered chocolate. Serve.

Apricot Iced Coffee

Apricot Iced Coffee 

Ingredients:

¾ cup of Greek Coffee chilled 
 ½ cup of cold apricot juice
1/3 cups of cold milk
½ pt softened vanilla ice cream
½ cup of fresh apricots



Preparation:
Mix the coffee, milk and apricot nectar together in a bowl.

Add the softened ice cream and beat until smooth.



Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a coffee glass and top with the coffee mixture.

Arabic Chicken Sajji

 

Ingredients

  • Whole chicken 1
  • Yogurt 1 cup
  • Ginger, garlic paste 2 tbsp
  • Vinegar 4 tbsp
  • Black pepper powder ½ tsp
  • Cumin powder 1 tsp
  • Funnel seeds 1 tsp
  • Pomegranate seeds 1 tsp
  • Whole red chili 8
  • Dry mango powder 1 tsp
  • Green cardamom 1 pod
  • Salt to taste

Cooking Directions

  1. Dry roast whole spices then grind into powder.
  2. In a small bowl mix all ingredients.
  3. Apply cuts on chicken and coat masala on chicken nicely. Leave it over night or at least 5 hours in fridge.
  4. Add ¼ cup water in a skillet, place chicken. Cover and cook on slow heat until chicken tender and water dries.
  5. Now place chicken in a baking tray, spread remaining masala on it and bake in hot oven for five minutes or place on coal fire.
  6. Serve delicious Arabic chicken sajji with hot naan or taftan and mint dip.

AAM Ka Achar

 
  1. ingredients
  2. 5-6 small or medium sized raw mangoes
  3. 1.5 tbsp split fenugreek seeds/methi dana
  4. 2 tbsp split mustard seeds/rai dana (optional)
  5. 2 tbsp fennel seed whole or coarsely ground
  6. 1.5 tbsp nigella seeds/kalonji
  7. 1.5 tbsp turmeric
  8. 1.5 to 2 tbsp red chili powder
  9. salt as required
  10. mustard oil
method:
  1. rinse and wipe dry the mangoes.
  2. dice the mangoes. discard the seeds. if you have a garden you can plant the seeds :-)
  3. mix all the spices, spice powders and salt with the diced mangoes.
  4. mix well so that the spices get evenly coated to the mangoes.
  5. keep this spiced mango mixture in sunlight for 3-4 days.
  6. cover with a thin muslin to protect from dust.
  7. after 3-4 days, add the mangoes to a jar.
  8. pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
  9. stir and mix well.
  10. store the pickle in a dry and cool place for 3-4 days.
  11. have the mango pickle with your favorite indian dish.

Thursday, May 16, 2013

Punjabi Samosa


Punjabi Samosa                  
Ingredients

FOR COVERING


Refined flour (maida)                       1 cup
Carom seeds (ajwain)                      1/2 teaspoon
Salt                                                  to taste
Olive oil                                            5 tablespoons + to deep fry


For stuffing
•Potato,1 inch cubes                            4-5 medium
•Green peas,boiled                              1/2 cup
•Olive oil                                             2 tablespoon
•Salt                                                    to taste

•Fresh coriander leaves chopped          2 tablespoon



Method
Mix refined flour, carom seeds, salt and three tablespoons of olive oil in a bowl. Add water little by little and knead into a stiff dough. Keep, covered with a damp napkin, for ten to fifteen minutes. Heat two tablespoons of olive oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. Stir and add red chilli powder, dry mango powder, garam masala powder and salt to taste. Stir well.


















Mexican Lasagna


 

Ingredients:

6 large tortillas
1 pound ground beef
1 packet taco seasoning
1/3 medium onion, diced
1 can enchilada sauce
1 can refried beans
1 1/2 cup cheddar or Mexican blend cheese
3 small or even medium tomatoes, diced
cilantro
black olives
sour cream
shredded lettuce
Method:
Cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following.

Cover bottom associated with pans with a thin layer associated with enchilada sauce.

Cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet.

Use another tortilla in order to fill in spaces to produce a solid tortilla coating.

Spread the layer of refried beans along with tortilla.

Pour an additional layer associated with enchilada sauce on top of beans.

Scoop inside a coating associated with beef and let’s eat some onions.

Shred cheese on top of beef layer.

Add in tomatoes and some cut cilantro and sliced black olives if preferred.

Create an additional tortilla layer.

Layer beans, enchilada sauce, meat and onions, cheese, and veggies once again.

Create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese.

Bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp.

Serve with chilly sour cream, lettuce and extra vegetables.

Mexican Lasagna is ready to serve.

Chili Mac, Mexican Style




Ingredients:

2 fresh poblano chile peppers
1/2 tablespoon corn oil
1 pound Beef sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 cup water
1/2 pound macaroni
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 tablespoon dried Mexican oregano
Method:
Preheat oven to broil. Place peppers on a baking sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds, then chop.

Heat oil in a Dutch oven over medium heat. Squeeze Beef out of casings into the hot oil. With a wooden spoon, break up the sausage, and cook about 4 minutes. Remove sausage, and set aside. Stir onion into oil, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Stir in poblano peppers, and heat through 1 minute.

Increase the heat to high, and stir in tomatoes with liquid, black beans, water, macaroni, salt, pepper, and oregano. Bring to a low boil. Reduce heat to low; cover, and cook, stirring occasionally, until the macaroni is al dente, about 10 minutes.




Arabic Shish Taouk

            

Ingredients:

Chicken boneless (cut into cubes) ½ kg
Garlic paste 1 tsp heaped
White pepper ½ tsp
Mustard powder 1 tsp
Mayonnaise 3 tbsp
Yogurt 3 tbsp
Tahini sauce 2 tbsp
Lemon juice 2 tbsp
Salt 1 tsp
Oregano leaves 1 tsp
Onion (cut in cubes) 2
Capsicum (cut in cubes) 2
Method:
1.Marinate chicken with heaped garlic, white pepper, mustard powder, mayonnaise,yogurt, thyme, lemon juice, salt and oregano leaves for 2 hours in the fridge.
2.Put chicken pieces on skewers alternating with vegetable cubes.
3.Grill in oil.
4.Now put it in a pan then put a burning coal on a foil in the pan; drop some oil on it and cover.
5.Serve immediately.

Note: Cooking Time: 85-90 minuts, Serving: 3-4 persons

Sheer Khurma

      

Ingredients:

Vermicilli Noodles (Seviyan) 1 & 1/4 cup
Milk 1 litre
Dates (dry) 7-8
Almond 10
Pistachio 12
Black raisin 1/2 cup
Ghee 2 1/2 to 3 tbsp
Green cardamom 6
Clove 4
Sugar 10-11 tbsp
Method:
Soak the dates in water overnight and then slice cut them.

Take milk and add sugar.

Cook it well.

Put a pot on stove and add ghee.

Then add green cardamom & clove.

Cook them for a while.

Then add almonds, pistachio and fry them.

Take them out of the pan and put aside for later use.

With hands, crush the siwaiyan and add in pan to cook till golden brown.

Cook the siwaiyan on low heat and be very attentive while this.

Add black raisins and cook on slow-medium heat.

Add milk, almonds, pistachio and black raisins in the above mixture.

Cook it for a while and add roh kewra for fragrance.

Cook for 15-20 minutes.

Cool down the dish and serve.

Tip you can use condensed milk instead of normal milk.

Sindhi Chicken Biryani



Ingredients:

1) Chicken 1 kg
2) Rice 1 kg
3) Oil 1 1/2 cup
4) Onion 4 medium
5) Ginger, garlic 3 tbsps
6) Red chilli 4 tsps
7) Turmeric 1 tsp
8) Dry coriander powder 2 tsps
9) Garam masala 1/2 tbsp
10) Salt to taste
11) Cardamom 2-3
12) Cardamom
12) Cardamom 1-2
13) Cinnamon 2-3 pieces
14) Bay leaves 2-3
15) Anardana 1 tsp
16) Dried plums 12-15
17) Yellow or orange food colour 1/2 tsp
18) Yoghurt 250 gm  

9) Tomatoes 1/2 kg
20) Green chillies 3-4 small
21) Potatoes 1/4 kg
22) Lemon 4
23) Mint 1/2 bunch
24) Coriander 1/2 bunch
25) Nutmeg and mace powder 1/2 tsp
26) Fennel seeds 1 tbsp
27) Dry coriander seeds 1 tbsps
28) Salt 2 tbsps
Method:
1. Add oil in a saucepan.
2. Add onions and fry till light brown and keep aside.
3. Now add chicken in the pan and cook till water evaporates.
4. Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms.
5. Roast the chicken till it tenderizes.
6. Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried curshed onions in the pan.
7. Simmer on low heat (the curry must have 1 1/2-2 cups gravy).
8. Now take another saucepan, add water to boil rice.
9. Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt.
10. When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice.
11. In the end, mix food colour in a little kewra and add in the rice.
12. Cover and simmer for 5-10 minutes on low heat.
13. Serve hot and delicious biryani with salad and raita.

Chinese Chicken Spicy Rice


    
Ingredients:
1) Chicken 1/2 Kg
2) Rice 1/2 Kg
3) cabbage 1 Small
4) Carrot 1
5) Peas 1/2 cup
6) Spring onion 1
7) Green chillies 3-4
8) Eggs 2
9) Salt 1 Tbsp
10) Chinese Salt 1 Tbsp
11) Black Pepper 1 Tbsp
12) Whole Spice Ground 1 Tbsp
13) Soya Sauce 3 Tbsp
14) Yellow food colour 1 pinch
15) Oil 1/2 cup
Method:
1-Boil chicken with pinch of salt and remove from bones.
2-In a non sticking pan take 2 Tbsp of oil and fry cabbage and carrot untill cooked. dont overcook. now put boiled peas and spring onion. Stir for few minutes and set a side.
3- Now heat 1/2 cup oil in(preferably) non sticking pan. Add 2 baten eggs and mix vigorously. Now add food color.
4-Put chicken in it and stir for some time then put cooked vegetables.
5- Add green chillies and all spices from salt to soya sauce. Mix well.
6-Now put boiled rice stir and shake well by covering and holding the pan from sides so that all things mix well.
7- Serve hot.

Fried Rice

         


Ingredients:

Boiled rice 2 cups
Chopped Carrots 1
Chopped green onion 5
Chopped cabbage 1
Eggs 2
Oil 2tbsp
Vinegar 1tbsp
Salt as per taste
Method:
Boil 2 cups of rice.

Beat egg with a pinch h of yellow food color in a bowl

Fry egg in a pan and keep aside.

In other sauce pan heat 2 tbsp oil and fry 1 chopped carrot, 5 chopped green onion, 1 cabbage.

Now add fried vegetables in 2 cups of boiled rice.

Then add 1 tbsp vinegar and salt.

Serve hot

Method:
Boil 2 cups of rice.

Beat egg with a pinch h of yellow food color in a bowl

Fry egg in a pan and keep aside.

In other sauce pan heat 2 tbsp oil and fry 1 chopped carrot, 5 chopped green onion, 1 cabbage.

Now add fried vegetables in 2 cups of boiled rice.

Then add 1 tbsp vinegar and salt.

Serve hot

Wednesday, May 15, 2013

Spaghetti With Garlic, Chilies, Lemon And Crispy Bread Crumbs


     
Ingredients:

1) 1 Cup Coarse Homemade Bread Crumbs
2) 1/2 Teaspoon Lemon Zest
3) 2 Tablespoons Olive Oil
4) Salt & Pepper
5) 1 Pound Spaghetti
6) 1/2 Cup Extra Virgin Olive Oil
7) 5 Large Cloves Of Garlic, Minced
8) Juice Of 1 Lemon
9) 2 to 3 Dry Hot Red Chili Peppers, Crushed
10) 1/3 Cup Finely Chopped Fresh Parsley
 Method:
1. In a heavy frying pan, heat the oil and add the bread crumbs, lemon zest, salt & pepper.
2. Cook over medium heat, stirring often until the crumbs are crisp and light brown.
3. Set aside.
4. Cook the pasta in salted boiling water.
5. While it is cooking, heat the oil in a small, heavy saucepan.
6. Add the garlic and chili peppers and cook until sizzling but not browned.
7. Remove from the heat.
8. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta.
9. Return to the pot, and add the garlic oil, and lemon juice.
10. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry.
11. Add the parsley, mix well and serve with the crispy bread crumbs on top.

Tandoori Chicken Pizza

               


Ingredients:

Tomato-Yogurt Curry
1) 1 teaspoon olive oil
2) 1 teaspoon minced garlic
3) 1/2 cup diced tomato
4) 1 teaspoon chopped fresh ginger
5) 1/8 teaspoon cumin
6) 1 teaspoon garam masala
7) 1/4 teaspoon minced jalapeno
8) 1/4 cup chicken stock
9) 1/4 cup plain yogurt
10) 1 teaspoon chopped cilantro
11) 1 tablespoon butter
Tandoori Chicken
1) 1 teaspoon chopped fresh ginger
2) 1 teaspoon minced garlic
3) 1/2 teaspoon minced jalapeno
4) 2 tablespoons tandoori paste
5) 2 tablespoons plain yogurt
6) 1 tablespoon butter melted

7)2 boneless chicken breasts
For the Pizza
1) 1 recipe pizza dough
2) 1/2 small zucchini
3) 1/2 small yellow squash, sliced into 1/8 inch pieces
4) 1 1/2 cups mozzarella cheese, shredded
5) 2 tablespoons chopped fresh cilantro
6) 1/2 cup major grey's chutney
Method:
1. Tomato yogurt curry:.
2. heat garlic in olive oil over medium heat till translucent, 1-2 minutes.
3. add next 7 ingredients (through yogurt).
4. reduce heat and boil the mixture till all excess liquid has evaporated, about 3 minutes.
5. turn off burner and quickly blend in cilantro and butter; set aside.
6. Tandoori chicken:.
7. combine first 5 ingredients (through yogurt).
8. coat the chicken breast with the resulting mixture (plastic gloves will keep your hands from turning red).
9. pour the butter over the marinating chicken breasts and stir to coat well.
10. prepare hot grill; grill the chicken for 5-7 minutes per side (discard marinade).
11. remove from the grill and chill.
12. slice chilled chicken into 1/8 inch thick slices and set aside in refrigerator.
13. To make pizza:.
14. preheat oven to 425.
15. prepare pizza dough. 

16. use a large spoon to spread 1/4 cup tomato yogurt curry evenly over the surface of the prepared pizza 
dough within the rim.
17. place slices of yellow squash and zucchini over the sauce; do not overlap.
18. cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer).
19. transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes.
20. carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top.
21. Slice and serve with mango chutney.
   

Eggless Mayonnaise

         

Ingredients:

• 1/2 tin (200 grams) condensed milk
• 4 tbsp salad oil
• 4 tbsp white vinegar
• 1/2 tsp salt
• 1 tsp mustard (rai / sarson) powder
• 1/2 tsp pepper

Method:
1. Gradually, mix all the ingredients together using a whisk. Store in a refrigerator.
2. Use as required.

Monday, May 13, 2013

BBQ chicken green boti



Ingredients
Chicken boneless cubes ½ kg
Ginger garlic 1 tbsp
Roasted and crushed cumin 1 tsp

Salt 1 tsp
White pepper ½ tsp
Green chilies 6 ground
Coriander leaves 4 tbsp ground
Cream 4 tbsp ground



Method
1. Marinate chicken for one hour with ginger garlic 1 tbsp, roasted and crushed cumin1 tsp, salt 1 tsp, white pepper ½ tsp, green chilies 6 ground, coriander leaves 4 tbsp ground and cream 4 tbsp ground
2. Thread the chicken pieces on skewers.
3. BBQ on a grill pan or bake in an oven. Serve hot

Coconut Ice

      
Ingredients
Condensed milk 250gm
Icing sugar, sifted, 250gm
Desiccated coconut 200 gm
Pink food color a few drops

Method

Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like. Split the mix into two and knead a very small amount of food coloring into one half.
Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re- shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife.

Paneer Rolls

      
Ingredients
Whole wheat chapattis 4
Oil 2 tbsp
Onion 1

Capsicum 1
Tomatoes chopped 2
Turmeric powder 1 tsp
Ginger-garlic paste 2 tbsp
Tomato puree 2 – 3 tbsp
Cottage cheese 1 cup
Salt to taste
Red chili powder ½ tsp
All spice powder ¼ tsp
Coriander and mint chutney 2 tbsp
Yogurt 1/4 cup
Fresh mint leaves to serve
Onion rings to serve
Chaat masala to serve

Method 

Heat oil in a non-stick pan. Slice onion and add. Chop green capsicum.
Add tomatoes, turmeric powder and ginger-garlic paste to the pan. Mix
well and sauté for 2-3 minutes.
Add tomato puree. Mix well and cook on high heat for a minute.
Add capsicum, cottage cheese, salt, red chili powder and all spice powder. Mix well and cook till done.
Place a chapatti on a worktop. Mix mint-coriander chutney and yogurt and
spread a spoonful of yogurt-chutney evenly on it. Place a spoonful of
the vegetable filling on one side of the chapatti. Sprinkle a few fresh
mint leaves, onion rings and chaat masala on top. Roll the chapatti
tightly. Make other rolls similarly.

POTATO AND RICE KEBAB:

  

Ingredients:

Boiled rice 1 cup
Chicken Mince ½ kg
Red chili flakes 1 tbsp
Bread slices 2
Crushed black pepper 1 tsp
Boiled Potatoes ½ kg
Mint leaves (chopped) 1 bunch
Green coriander 1 bunch
Green chilies (chopped) 8-10
Cottage cheese 1 packet
Eggs whites 2
Bread crumbs 1 packet
Salt to taste
Oil to fry
Ginger garlic paste 1 tsp
Soya sauce 2 tbsp

Method:
Take ½ kg mince along with 1 tsp ginger garlic paste and salt in a pan and cook it till the water dries. Put rice, mince bread slices and 2 tbsp soya sauce in the chopped and chop everything together. Now add in ½ kg boiled potatoes, salt, 1 tsp crushed black pepper, 8-10 chopped green chilies, 1 bunch chopped green coriander, 1 bunch chopped mint leaves and 1 packet grated cottage cheese. Grease your hands and make cutlets, dip them in egg whites and roll them in 1 packet bread crumbs. Fry them till golden brown. Serve hot.

Singaporean Fried Rice Noodles:

   


Ingredients

Rice noodles 1 packet
Chicken 125 gm
Prawns 250 gm
Sausages chopped 2
Fresh bean sprouts 1 cup
Oil 4 tbsp
Garlic, finely chopped 2 cloves
Small onions, sliced 4
Fresh red chilies, chopped 4
Dark soy sauce 2 tbsp
Oyster sauce 1 tbsp
Eggs, beaten 3
Spring onions chopped 4
Black pepper to taste
Salt to taste


Method
Heat 2 tablespoons of the oil in a wok and fry the garlic, onions and chilies over medium heat, stirring, until they are soft.
Add chicken, prawns and sausage and fry for 2-3 minutes or until it is cooked.
Add bean sprouts and toss once or twice, then remove mixture from the wok.
Heat remaining oil, and when very hot add the rice noodles and stir fry until it is heated through.
Add all the seasonings and toss well to mix.
Pour in the beaten egg and stir constantly until it is set.
Return fried mixture to wok, toss to mix well and serve hot, garnished with spring onions.

Dry chili chicken

       


Ingredients
Chicken boneless sliced ½ kg
Salt ½ + 1 tsp
Soya sauce 1 + 2 tbsp
Sugar 1 + 1 tsp
Corn flour 2 tbsp heaped
Beaten egg half
Onion 2 cut in big square cubes
Crushed garlic 1 tbsp
Green chilies 6 to 8 sliced diagonally
Capsicum 1 sliced in Julian
Chopped ginger 1 tbsp
Oil ¼ cup


Method
Marinate boneless chicken slice with salt 1 tsp, soya sauce 1 tbsp, sugar 1 tsp, corn flour 2 tbsp and half beaten egg for 15 minutes, then deep fry for 5 minutes and remove, heat ¼ cup oil in a wok, add chopped ginger garlic, slightly brown add fried chicken with onion, green chilies, salt, sugar, soya sauce, capsicum, cook for 2 minutes, mix well and remove.

Spicy schezwan soup



Ingredients
Chicken boneless sliced 1 cup
Green chilies 2 chopped
Cabbage tiny cubes 1 cup
Coriander leaves chopped ½ cup
Soya sauce 4 tbsp
Sugar 1 tsp
Vinegar ¼ cup
Carrot 1 cut in tiny cubes
Chicken stock 8 cups
Chili sauce 2 tbsp
Salt 1 ½ tsp
Corn flour 6 tbsp heaped dissolved in ½ cup water
Egg 1 beaten

Method
Heat chicken stock in a pan, add sliced chicken, cook for 5 minutes, add cabbage and carrots with salt, sugar, soya sauce, chili sauce, vinegar, green chilies, thickens soup with corn flour paste, lastly add beaten egg, stir well, before removing add coriander leaves.


Chicken Ball in Red Sauce

   

Ingredients
Chicken mince ½ kg
Milk 1 cup
Bread crumbs 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Button mushroom ½ cup
Flour 3 tbsp
Chicken stock 1 cup
Red grapes juice ½ cup
Boiled chopped tomatoes 3
Tomato paste 2 tbsp
Parsley chopped ¼ bunch
Spring onion chopped 2
Chili powder 1 tsp
Boiled spaghetti ½ packet
Salt to taste
Black pepper powder ¼ tsp
Coriander leaves 1 tbsp

Method
• In chopper put together chicken mince, bread crumbs, milk, salt and chopperize well.
• Make small sized balls with the mixture and keep aside.
• Heat butter and oil in a pan, add in chicken balls and fry till golden brown. Then remove from oil and keep aside.
• In the same wok add 3 tbsp flour and fry for 2 minutes. Then add 1 cup chicken stock and ½ cup sliced mushrooms.
• Cook for 1 – 2 minutes, then add red grapes nectar, chopped tomatoes, tomato paste, chopped parsley, cover and cook for 2 – 3 minutes.
• Now add fried chicken balls, chopped spring onion, chili powder, salt to taste and cook covered on low flame.
• Boil half packet of spaghetti and remove from water, add to the red sauce.
• Mix well over high flame. Dish it out and serve hot.

Chicken Oyster Sauce with Noodles

   

Ingredients
Chicken breast sliced 2
Boiled egg noodles ½ packet
Chopped peanut 25 gm
Carrot sliced 1
Capsicum sliced 1
Worchester sauce 4 tbsp
Boiled egg 2
Black mushrooms 3 – 4
Button mushrooms 5 – 6
Tomato (remove seeds) 2
Garlic paste 1 tsp
Oil 3 – 4 tbsp
Tomato ketchup 2 tbsp
Salt to taste
Black pepper powder ¼ tsp

Method
• Heat oil in a wok, add garlic paste and sliced chicken. Fry till its color is changed.
• Then add 1 sliced carrot, 1 sliced capsicum and 25 gm peanut. Cook for 3 – 4 minutes.
• Now add ½ packet boiled noodles, 2 chopepd tomatoes, 4 tbsp oyster sauce, sliced black mushroom, sliced button mushroom, tomato ketchup, salt to taste and ½ tsp black pepper.
• Mix very well.
• Dish it out, garnish with boiled and sliced egg. Serve hot.

Baked Crispy Drumsticks



Ingredients
Chicken drumsticks ½ kg
Crushed garlic 1 tsp
Oil 2 tbsp
Chili powder 1 tsp
Allspice 1 tsp
Lemon juice 2 tbsp
Salt 1 tsp
Black pepper ½ tsp
Chili powder 1 tsp
Bread crumbs as required
Baking powder ½ tsp


Method
Prick drumsticks well, marinate drumsticks with pepper, salt, allspice, garlic,  lemon juice and 
chili powder, in another bowl mix baking powder, bread crumbs and extra chili powder, coat marinated drumsticks with this mixture, place on  baking sheet, drizzle with melted butter, bake in a preheated oven for 30 minutes, serve with garlic bread and garlic chatni.

Ingredients for garlic chatni
Yogurt 1 cup
Garlic paste ½ tsp
Salt and white pepper ¼ tsp each


Method
Mix altogether