Here's my customized recipe for Palak Paneer (spinach and cottage cheese):
Ingredients:
Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter.
Bay leaves 2-3
Salt to taste
Black pepper powder .
Ginger-garlic paste 3/4 tsp.
Garam Masala Powder 1 tsp.
(You can also put green chili paste and cumin seeds for your taste. I prefer not to use them in this dish )
Method:
Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter.
Bay leaves 2-3
Salt to taste
Black pepper powder .
Ginger-garlic paste 3/4 tsp.
Garam Masala Powder 1 tsp.
(You can also put green chili paste and cumin seeds for your taste. I prefer not to use them in this dish )
Method:
- Pressure cook / Boil in sauce pan the spinach (with salt) for about 7-8 minutes (just before the first whistle).
- Drain remaining water.Blend the spinach leaves in a blender to have a smooth even paste.
- Cut paneer into small cubes.
- Heat 1 teaspoon butter . Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
- Heat 2 tsp butter. Fry bay leaves (and cumin seeds). Add finely chopped onion /paste. Fry until the onions become pink.
- Add salt, black pepper powder. Stir well.
- Add paneer and spinach. Pour required amount of water and set to cook in "low" heat.
- Add garam masala just when it is about to be done.
Serve with paranthas and chutney. Also, recommend me some of your favorite recipes.
*****
MGT 650 is one class where even after 3 hours, you wish: Hey, yeh dil mange more!
Last Thursday, we were analyzing the results of our Myers-Briggs Type Indicator® (MBTI) personality inventory , which rests on psychological types described by Carl Jung . The Jungian model classifies individuals in positive terms, by what people like rather than what people lack.
Establishing relations:
Extrovert/Introvert
Generating information:
Sensing/ iNtuitive
Making decisions:
Thinking/Feeling
Choosing priorities:
Judgmental/Perceptive
The combinations can be:
Making use of individual differences can benefit an organization/relationship, while ignoring or merely tolerating such differences doesn't. Probably, that is why when someone I know had every element opposite to what I have, I laughed and said: You complement me in every way! That's one way to look at it. He said: That's the only way to look at it. :D
Another thing we were told in class is that the instrument is robust enough to measure the cognitive style of an individual even if he changes the scores. For example, Prof Novak was still an INTP (I had guessed him to be an INTJ) after 20 years he had taken the test first and had changed the allocation of scores considerably. However, it is not unnatural to see changes in the profile with time. In fact, with conscious efforts, you can change your type.
About 60% of the class had the core elements ST, and only 3 had NF.
While STs make good middle managers, NFs are visionaries, people-oriented and imaginative. But the catch is, in most organizations, you have to have to be a middle manager first to become a C-level executive.
You can take one of the tests I found online here, which is quite different from the one I took in my course text book (if you find a shorter one online, please forward the link)
Also, here's a short list of the characteristics of the 16 possible types.
Any guesses what my MBTI profile came out to be? (I have dropped enough hints for the perceptive )
The Road Ahead. While walking to school last Thursday.
Last Thursday, we were analyzing the results of our Myers-Briggs Type Indicator® (MBTI) personality inventory , which rests on psychological types described by Carl Jung . The Jungian model classifies individuals in positive terms, by what people like rather than what people lack.
Establishing relations:
Extrovert/Introvert
Generating information:
Sensing/ iNtuitive
Making decisions:
Thinking/Feeling
Choosing priorities:
Judgmental/Perceptive
The combinations can be:
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Making use of individual differences can benefit an organization/relationship, while ignoring or merely tolerating such differences doesn't. Probably, that is why when someone I know had every element opposite to what I have, I laughed and said: You complement me in every way! That's one way to look at it. He said: That's the only way to look at it. :D
Another thing we were told in class is that the instrument is robust enough to measure the cognitive style of an individual even if he changes the scores. For example, Prof Novak was still an INTP (I had guessed him to be an INTJ) after 20 years he had taken the test first and had changed the allocation of scores considerably. However, it is not unnatural to see changes in the profile with time. In fact, with conscious efforts, you can change your type.
About 60% of the class had the core elements ST, and only 3 had NF.
While STs make good middle managers, NFs are visionaries, people-oriented and imaginative. But the catch is, in most organizations, you have to have to be a middle manager first to become a C-level executive.
You can take one of the tests I found online here, which is quite different from the one I took in my course text book (if you find a shorter one online, please forward the link)
Also, here's a short list of the characteristics of the 16 possible types.
Any guesses what my MBTI profile came out to be? (I have dropped enough hints for the perceptive )
The Road Ahead. While walking to school last Thursday.
115 comments:
Ummm... let Popeye not read your post.
Hey...
The pic smells yummy, rt sd Candid let Popeye not read this post.
"Ab pata chala yeh Ramgarh waale kis chakki ka atta khatein hai"
lolz.. btw i did my MBTI it results in ENTZ.
catch ya ...
I took the test. I come in ENTJ and am fit for business management, military education and politics (Ha!).
Let me guess your type? Are you the ENFP type?
Judged by the blog, I would imagine you to be ENTP (not 100% sure, confused with ENFP).
I found out, I am an ENTJ; hmm, kind of fits my persona I guess! :)
Like the metric!
@all
Will give more specific replies later. And will reveal my MBTI profile after a few more guesses.
Have a nice day :)
I am either ENTJ or ISFP..am confused what I am consistently. FOr you let me guess:
ENTJ or ISFP depending on what state of mind you are in.
puchku
C'Mon Aparna.. u surely ENTJ, as mine as ours' ha ha ... same wavelength. kidding...
May be may be not... waiting for ur comments
And the test indicates I am an ENFJ with a moderate F&J and high E&N... for whatever that's worth. Having gotten past the 'difficult' stage of middle mgmt, I guess this means I have nothing to worry.
Re: NFs are visionaries, people-oriented and imaginative, you mean like the boy from Sixth Sense? "I see dead people" :-D
@shantanu
Yeah most likely :D
or could be more like me. People who'd prefer a startup over routine work in an established firm. Btw, we apparently have three similar elements.
@ Vibhor
that gives you another chance to correctly guess my profile :)
@anonymous
You could take the test to be sure you know. Btw, neither of your guesses was correct. I thought you know me better Puchku :P
Btw,*someone* has guessed it correctly here... and it's usually difficult when the probabilty of an event is 1/16. Physiogamy? Is it? I am pleasantly surprised that someone knows me better than I usually acknowlede anyone to :)
i am letting you on a secret here - kasuri methi opens up a whole new dimension to play with in palak paneer :-) i usually prefer my spinach chopped, and cooked a little north of mushy, so the steps need to be reordered a bit... and i go easy on the spices, mostly garlic and crushed red chili flakes, with a little bit of ginger and cumin powder
but i like the concept of frying paneer in butter... i can almost feel my arteries clogging up at the thought :P
i will guess you are ENFP. and why is almost everyone reading this blog, including me, ENTJ? are you sure the test knows what it is doing?
@arnab
Yeow! You are giving me nightmares now and making me feel guilty for serving that dish to half a dozen people!
Kidding. I guess it's ok to cheat eat once in a while, mostly coz I won't have the patience to make Palak Paneer every weekend. But I'm also seriously considering to stick to boiled vegetables, yogurt and fruits coz I have gained weight in the last few months in India owing to my passive lifestyle and the glamor quotient seems to have suffered a serious drop. Would be tragic if I have to tell my kids: "I used to look like this" and show them an ancient pic :D
P.S Btw, you and Candid have guessed it right. Would like to know what were the premises and assumptions that lead to the conclusion Holmes :D
E and N were obvious. gender stereotyping favored F (sorry). and J just didn't seem right for you. and then there was the description:
"Warmly enthusiastic and imaginative ... Want a lot of affirmation from others, and readily give appreciation and support."
hmm... while writing that i could almost see why i got an ENTJ... lol
The probability of guessing your MBTI profile correctly is 1/16. OK, I did not search the table of 16 types. I took a simpler route: Are you Extrovert or Introvert, Sensing or iNtuitive, Thinking or Feeling, Judgmental or Perceptive type? I searched the answers by analyzing 'whatever I know' about you. Yeah, I know, the probability boils down to the same thing (1/2 X 1/2 X 1/2 X 1/2 = 1/16) but I am delighted that I got it correct.
Egg Masala (4 eggs)
Ingredients:
1. 5/6 grains of sugar
2. 2 small or 1 big onion paste
3. 1 tomato (sliced)
4. ½ tsp jeera paste
5. ½ tsp garlic paste
6. 1 tsp ginger paste
7. ½ tbsp posto paste
8. red chili powder to taste (preferably ½ tbsp)
9. 4 eggs
10. 1½ tbsp oil
11. 1 small cup sour yogurt
12. salt to taste (start with small amount of salt – you will learn the proper quantity slowly)
13. Coriander leaves
14. Garam masala powder
Cooking:
1.Boil eggs and pierce the eggs slightly, keep the eggs aside
2.While the eggs are being boiled – mix onion, jeera, garlic, ginger, posto pastes, red chili powder, salt and yogurt homogeneously; set the mixture aside
3.Heat a pan and pour 1½ tbsp oil. Add 5/6 grains of sugar. When the sugar becomes brown you will know that the oil is ready for cooking. Lower the flame. Add the mixture in step 2. Sauté the mixture for 2 minutes. Add tomato slices, eggs and ½ cup of water. Add coriander leaves and stir it for a few minutes in low flame.
4.Add garam masala - done
5. Eat hot with roti, bread or rice
Here's Khumb Matar Masala (Mushroom and Peas Curry) Recipe I got from barlowsrecipes
Ingredients:
2 cups mushrooms, diced
1 cup shelled green peas
2 cups water
3 each of cloves and green cardamoms
1" piece cinnamon
1 blade of mace (optional)
2 medium onions chopped finely
1 tablespoon finely chopped or ground ginger and garlic
1 cup diced tomatoes
1 teaspoon each of hot spice mix (garam masala) and red chili powders
1 teaspoon each of turmeric and coriander powders
1 tablespoon tomato puree
2 tablespoons cashew nuts made into a paste
2 tablespoons butter / ghee (clarified butter) / oil
salt to taste
finely chopped coriander leaves for garnishing
Directions:
1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium heat and lightly fry the cinnamon, cloves, mace (optional) and the cardamoms. Add the chopped onions and fry for about 3 minutes or until they are golden brown.
2. Add the ginger and garlic and fry briefly. Add all the dry spice powders and the diced tomatoes. Mix well and saute on medium heat for about 3 minutes or until the fat leaves the sides of the pan.
3. Add the salt and water and bring to boil. Now add the diced mushrooms, peas, tomato puree and the cashew nut paste. Mix well. Cover and cook on medium level for about 5 minutes or until the peas are well cooked.
* Garnish with finely chopped coriander leaves.
Skip the cashews if u r counting your calories :D
Pork bharta
Ingredients:
1. Pork meat, 1 kg (need not be bacon)
2. Salt to taste
3. Ginger, about 6 cms long
4. One large tomato
5. One large onion
6. Fifty green chilies
7. Cilantro
Preparation:
1. Cut dressed pork meat into small cubes.
2. Boil the cubes in pressure cooker properly (about 15 whistles) with one cup of water & a table spoon salt.
3. Let the cubes cool down a little & drain excess water.
4. In between steps 2 and 3 clean and finely chop the ginger & the tomato. Make onion rings.
5. Dry heat the chilies slightly brown till you get chili flavor. Make a rough paste of the chilies.
6. Chop mint leaves finely.
7. Mix boiled pork meat, all the ingredients and salt to taste.
Pork bharta is ready to be served to 4 persons. Serve hot.
Another recipe I am going to try :
Telapia fish fry
Marinate 1 lb of fillets in ginger and garlic paste, salt, red chilli powder, garam masala powder to taste and 1 juiced lime or 3 table spoon of lime juice concentrate for hours ( I have set it to marinate tonight and plan to have them for dinner tomorrow but 4-5 hours should be fine enough too )
Fry the fillets in butter/ cooking oil and serve with salad like carrots , tomatoes and cucumber or make your combo.
Stay healthy.
Ingredients:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer
Preparation:
* Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
* Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
* Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
* Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
* Add a cup of water and cook till it dry's.
* Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
* Add 1 cup of water and bring to boil and reduce the flame.
* Simmer for 10 minutes.
* Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.
Chocolate Bread Pudding
* Chocolate chips
* White bread - crust removed and cut into cubes
* Granulated white sugar
* Packed light brown sugar
* Unsweetened cocoa
* Milk
* Several eggs
* Vanilla extract
* Salt
* Cinnamon
* Nutmeg - optional
Step1
Melt the chocolate chips in the top of a double boiler or in the microwave.
Step2
Whisk the eggs, sugar, salt, vanilla melted chocolate and spices together until they are smooth and creamy. Make sure to use a large bowl.
Step3
Stir in the milk and mix well.
Step4
Add the cubed bread to the mixture, making sure all the bread is covered with the liquid mixture.
Step5
Allow the bread to soak for 30 to 40 minutes. Stir the bread several times while it is soaking to make sure the bread soaks evenly.
Step6
Spread the mixture into a lightly buttered 9-inch square pan. Bake in a preheated 350-degree F oven for approximately 25 minutes. The bread pudding should feel firm to the touch when baked.
Step7
Cool for at least ten minutes before eating. Dust with powdered sugar, as a finishing touch before serving.
Roast Chicken with rosemary (French)
1. Heat the oven to 425 degrees F. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
2. Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
3. Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
Note: You can add zucchini, tomatoes, potatoes , carrots or other vegetable sof your choice to the baking tray. Or you can make onion and tomatoes puree and add garlic and ginger paste with red wine for diff flavor.
Basic Essential : right amount of salt and pepper
'Sour Cream Chicken Bake
Prep Time: 20 minutes
Cooking Time: 45 minutes
Yield: 6 servings
6 chicken thighs or drumsticks, skinned
2 tablespoons / 25 mL vegetable oil
1 large onion, thinly sliced
1/4 cup / 60 mL fat-free sour cream
1/4 cup / 60 mL fat-free plain yogurt
1/4 cup / 60 mL lemon juice
2-1/2 teaspoons / 10 mL garam masala
1/2 teaspoon / 2 mL turmeric
Salt to taste
Preheat the oven to 350 degrees F / 180 degrees C. Cut shallow incisions in the chicken to help the spices sink in.
In a large skillet over medium heat, heat the oil. Add the onions and sauté until light brown. Add the chicken and sauté, turning once, until the chicken is half cooked, about 8 minutes.
Meanwhile, in a bowl combine the sour cream, yogurt, lemon juice, garam masala, turmeric, and salt. Mix to a smooth paste. Add the chicken, turning to coat.
Transfer coated chicken to a baking dish. Bake for 20 minutes or until cooked through.
Variations: If you find garam masala too pungent for your taste, you can use ground white pepper.'
Prep Time: 8 hours, 45 minutes
Cook Time: 45 minutes
Ingredients:
* 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
* 1/2 cup plain yogurt
* 2 tablespoons fresh lemon juice or malt vinegar
* 1 tablespoon minced garlic
* 1 tablespoon peeled and grated or crushed ginger root
* 1 tablespoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground cloves
* 1/4 teaspoon fresh-ground black pepper
* 2 teaspoons salt, or to taste
* Vegetable oil, for brushing
* Fresh cilantro sprigs for garnish
* Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Preparation:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.
In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.
Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.
If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.
Mushroom fried rice
Ingredients
* 2 tablespoons peanut oil or canola oil
* 8 ounces fresh mushrooms, cleaned and coarsely chopped,more to taste
* 1/4 cup chopped onion
* 1/2 cup diced cooked pork or shrimp (or a combination of the two)
* 4 cups cold cooked rice, rubbed gently to separate grains
* 2 tablespoons light soy sauce
* 2 eggs, well beaten
* 2 tablespoons finely chopped green onions, white and green parts
* 2 tablespoons chopped fresh parsley
* 1/8 teaspoon fresh ground black pepper
Directions:
Heat oil in a large skillet or wok over high heat.
Add mushrooms and onions, and cook until beginning to soften, stirring or tossing several times.
Reduce heat to medium-high, add pork or shrimp, and continue cooking for 2 minutes.
Add rice and soy sauce.
Stir to combine, and continue cooking for about 5 minutes, stirring or tossing several times.
Make a well in center of rice, add eggs, and cook until partially set, stirring just the egg portion of the mixture.
When mostly set, stir into the rice, breaking up the eggs.
Add green onions, parsley, and pepper, and continue cooking, tossing or stirring regularly, until heated.
Season to taste with more soy sauce or salt as desired.
Aloo- shimla mirch
Ingredients:
* 500 gms baby potatoes peeled
* 2 large green bell peppers/capsicums
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 tsp cumin seeds
* 3 tbsps finely chopped garlic
* 2 tsps coriander powder
* 1 tsps cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/2 tsp raw mango powder
* Salt to taste
* 1 tsp garam masala powder
Preparation:
* Heat the oil in a heavy-bottomed pan on a medium flame. Add the cumin seeds and fry till spluttering stops.
* Add garlic and fry till soft.
* Add the potatoes and powdered spices. Season with salt to taste and mix well.
* Cook till potatoes are done, stirring frequently and gently (to avoid breakign up potatoes). Sprikle some water only if needed.
* Add the capsicum and cook for 2 more minutes. Sprinkle the garam masala powder and cover immediately.
* Serve hot with Chapatis (Indian flatbread) or plain boiled rice and Kaali Daal (black lentil curry).
SHAHI CHICKEN KORMA RECIPE
1 Chicken deboned and cut into pieces
3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)
* Beat the curd and mix chicken pieces with turmeric and salt.
* Set it aside for half an hour.
* Now heat ghee and fry onions, ginger, garlic till light brown.
* Add red chilly powder, coriander and simmer for few minutes.
* Add chicken and fry for 5 minutes.
* Add 2 cups of hot water and stir well.
* Cover and cook till chicken is tender and dry.
* Add garam masala and salt.
* Mix all the dry fruits and garnish with coriander leaves.
* Serve hot.
Green and Yellow Beans With Fresh Mozzarella and Pine Nuts ( delicious side dish to go with your barbeque)
Ingredients
2 tablespoons pine nuts
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 ounce-block of fresh part-skim mozzarella cheese
1/4 cup basil leaves, sliced
Instructions
Heat the oven to 275° F. Spread pine nuts on a baking sheet and toast until fragrant and lightly golden, 5 to 7 minutes. Set aside.
While pine nuts are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Drain again and pat dry. Transfer beans to a medium bowl and toss with oil, salt, and pepper.
Cut block of cheese into 8 slices. Divide cheese slices and beans among 4 salad plates, alternating the green and yellow beans with the cheese slices. Sprinkle with basil and pine nuts and serve.
Indo- chinese chilli chicken:
500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies/ 1 Bell pepper
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry
Preparation:
* Cut the boneless chicken pieces into1 " cubes.
* Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
* Heat oil and deep fry the marinated chicken pieces till golden brown.
* Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
* Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
* Add fried chicken pieces to it and cook for few minutes.
* Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
* Cook for 2-3 minutes.
* Serve chinese chili chicken hot garnished with chopped green onion tops.
* Chinese chili chicken goes well with steamed / boiled rice.
Steak and Mushroom Kebabs
Ingredients
1/2 cup dry red wine
1/4 cup extra-virgin olive oil
2 tablespoons South Beach Diet Ketchup or sugar-free ketchup
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1 clove garlic
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
2 pounds sirloin steak, cut into 2” pieces
2 cups large mushrooms
Instructions
In a large bowl, combine the wine, oil, ketchup, vinegar, Worcestershire sauce, garlic, salt, marjoram, and oregano. Add the steak and the mushrooms and stir to coat. Cover and allow to stand at room temperature for 20 minutes, then refrigerate overnight.
Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
Drain and discard the marinade. Thread the meat and the mushrooms onto 4 metal skewers.
Grill over hot coals or broil 4” from the heat, turning occasionally, for 7 minutes, or until the meat is no longer pink.
Steak au Poivre
Ingredients:
* 1 clove garlic, crushed
* 1 1/2 teaspoons crushed black or mixed peppercorns
* 4 beef tenderloin steaks (4 ounces each), trimmed of all visible fat
* Olive oil cooking spray
* 1/4 onion, chopped 2/3 cup green bell pepper strips
* 2/3 cup red bell pepper strips
* 2/3 cup yellow bell pepper strips
* 1 clove garlic, minced
* 1/2 teaspoon beef-flavored bouillon granules
* 1/2 teaspoon ground paprika
* 1/3 cup water
* 1/3 cup fat-free evaporated milk
Enlarge Image
Nutritional Information:
204 calories
7 g total fat (3 g sat)
59 mg cholesterol
8 g carbohydrate
21 g protein
1 g fiber
72 mg sodium
Directions:
1. In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns. Press a small amount of the mixture onto each side of the steaks.
2. Heat a large nonstick skillet coated with olive oil cooking spray over medium heat. Arrange the steaks in the skillet so that they do not overlap. Cook the steaks, turning frequently, for about 10 minutes, or until a thermometer inserted in the center of a steak registers 160°F for medium. Remove the steaks to a serving platter and keep warm.
3. Clean the skillet, coat with cooking spray, and place over medium heat. Add the onion, bell peppers, and minced garlic and cook, stirring occasionally, for 5 minutes. Spoon the mixture over the steaks.
4. In a small bowl, combine the bouillon granules, paprika, water, milk, and the remaining 1/2 teaspoon peppercorns. Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.
5. Spoon the sauce over each steak and serve immediately.
From Bong Mom's Cookbook
Mango Pudding
Condensed Milk ~ 1 14 oz can of sweetened condensed milk
Sweet Mango Pulp ~ twice the amount of condensed milk. From a can of Indian brand mango pulp I measured out about 28oz
Eggs ~ 3
Fresh sweet mango Pieces - if available. In absence of this I used fresh strawberries sweetened with sugar
How I Did It
In a Bowl add 1 can of Condensed Milk
Add Mango Pulp twice the amount of the condensed milk
Mix well
Add 3 eggs
Whisk well to get a smooth mix
Pour in lightly greased Oven proof baking dish. If you can bake in individual baking/serving cups its best because taking the pudding out of the tray becomes tricky at times. If anyone has a good tip on this do let me know.
Heat Oven to 350F
Bake for 30-40 minutes till its done
Refrigerate and serve chilled. Dress it up with fresh sweet mango pieces. In absence of these you can use fresh strawberries
http://www.mrbreakfast.com/super.asp
http://www.youtube.com/user/vahchef#play/uploads/0/Yj47r_o_9EM
Mashed Potatoes Recipe
Ingredients
* 1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
* 1/2 teaspoon salt
* 4 Tbsp heavy cream
* 2 Tbsp butter
* 1 Tbsp milk
* Salt and Pepper
A potato masher
Method
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Indian chili Chicken
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2.
Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.
Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.
Garlic Roasted Chicken Leg
Ingredients:
* 4 cloves garlic, finely minced
* 1 teaspoon dried leaf oregano
* 1/2 teaspoon salt
* 1 teaspoon chili powder
* 1/4 teaspoon ground cumin
* dash freshly ground black pepper
* 2 tablespoons olive oil
* 4 chicken leg quarters
* 1/2 cup chicken broth (part dry white wine, if desired)
Preparation:
Heat oven to 425°.
Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.
Cauliflower and Cheese Bake
* 1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets
* ***Sauce***
* 4 tablespoons (2 ounces) butter
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 2 cups milk
* 1 tablespoon Dijon mustard
* 1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
* ***Topping***
* 1 cup soft fresh bread crumbs
* 1 tablespoon fresh chopped parsley, optional
* 1/2 teaspoon ground paprika
* 1 to 2 tablespoons melted butter
Preparation:
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°.
In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned.
TWICE BAKED POTATOES WITH CABBAGE AND
ONION
4 large baking potatoes
3 cups finely shredded cabbage
1/2 cup chopped onion
1 tablespoon olive oil
3 cloves garlic
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup sour cream
Chopped fresh dill or chives
Chopped fresh parsley
Crumbled bacon (optional)
Scrub potatoes and prick with a fork. Bake in a 400-425°F oven for 40 to 60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong "lid" in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.
In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.
Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.
You can top this with shredded cheese for a variation.
Place potatoes in a shallow baking pan. Bake in a 425°F oven for 15 minutes.
Bandhakopir Ghonto
Ingredients:
• 1 Cabbage (finely chopped)
• 2 Medium Potatoes (pressure cooked and cut into cubes)
• 1 tbsp Ginger-Garlic-Green Chilies Paste
• 1 cup Fresh Green Peas
• 2 Bay Leaves
• 1-1/2 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Panch Phoron ( grounded)
• 1 tsp Turmeric Powder
• Salt to taste
• Oil as needed
• Heat oil in a pan and fry the potatoes till golden brown , keep aside.
• Fry bay leaves, ginger-garlic-green chilies paste until the raw smell fades away.
• Now add cabbage and water and cook till soft.
• When soft, combine fried potatoes, peas, cumin, coriander, panch phoron, chili powder, turmeric powder, and salt with it, mix everything thoroughly.
• Cover the pan for another 5 to6 minutes, stir occasionally.
• Now remove from fire and serve with hot rice.
Cabbage recipe baked with tomatoes, caraway seed, onion, garlic and chicken broth.
Cook Time: 40 minutes
Ingredients:
* 1 large head cabbage
* 3 medium tomatoes, diced
* 1 small white onion, chopped
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1 teaspoon black pepper
* 1/4 teaspoon caraway seed
* 1/8 cup water or chicken stock
Preparation:
Preheat oven to 325°.
Quarter the cabbage and boil it in a large kettle or Dutch oven for 10 minutes. Remove cabbage sections; place in a shallow baking dish. Combine remaining ingredients in small bowl; pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces about halfway through cooking time so wedges cook evenly.
Baked Garlic Quail
Ingredients
6 quail, cut in half down backbone
MARINADE
4 cloves garlic, crushed
2 tablespoons chili sauce
3 tablespoons honey
3 tablespoons soy sauce
2 teaspoons brown sugar
3 tablespoons oil
Directions
1Combine marinade ingredients.
2Add quail and refrigerate overnight.
3Just before serving, place quail on rack over baking dish.
4Bake for 15 minutes in a moderate oven.
5Increase oven temperature to hot, cook for a further 10 minutes or until quail are crisp and tender.
St. Louis pork ribs in bbq sauce :)
Ingredients
• Two racks of fresh St. Louis pork ribs. (Serves 4-to-6 people.)
• 1 bay leaf
• 2 sprigs fresh thyme
• 3 quarts of chicken stock
• 2 Tbsp. kosher salt
• 2 Tbsp. coarsely-ground black pepper
• Barbecue sauce, as much sauce as you like. (For store-bought, Bistrong recommends Baby Jake's.)
Directions
Cut ribs in half so they fit into a large pot or Dutch oven, then add the bay leaf, thyme, salt, pepper, and chicken stock and bring to a simmer. Continue to simmer for 1-to-2 hours. (If the simmering broth starts to boil, just add a little cold water to the pot.) Remove the ribs and allow to cool.
Using a pastry brush, coat the ribs with barbecue sauce and grill on both sides for 5 or 6 minutes until the barbecue sauce begins to blister and the meat becomes slightly charred. Cut the ribs into sections along the bone and serve with a fistful of napkins.
Ingredients:
5 lb whole chicken
salt and fresh ground black pepper to taste
3 lemons, halved
4 sprigs thyme
2 sprigs rosemary
6 cloves garlic, crushed, unpeeled
1 onion, sliced
olive oil as needed
1/2 cup chicken stock or broth
2 tbsp walnut or hazelnut oil
2 bunch watercress
http://foodwishes.blogspot.com/search?q=roast+chicken
Punjabi chole
Kabuli Channa / Chickpeas / Garbanzo beans - 1 cup. Soak overnight and pressure cook 4-5 whistles
For Gravy
Onion - 1 big, finely chopped
Tomatoes - 1 medium mashed
Ginger/garlic paste
Chili powder - 1 tsp
Oil - 2 tsp
Green Chillies
Cloves - 3
Black peppercorns - 1 tsp
Black Cardamom - 4
Bay leaf - 1
Coriander powder
Cumin powder
Amchur
Tamarind concentrate
Milk
Garam masala - 1/2 tsp
You know the tea bag trick- right?
Serve with puri, raw onions, and lemon wedges. :)
Vegetarian Manchurian
Ingredients:
2 cups Grated Cabbage
2 cups Grated Carrots (and othe veggies like caluliflowers, french beans)
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil
Preparation:
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot.
PASTA PRIMAVERA
3 oz. linguine or fettuccine
1 tbsp. olive oil
2 c. assorted raw vegetables
1 clove garlic, crushed
1/4 c. dry white wine
1/4 c. chicken broth
Salt
Pepper
2 tbsp. grated Parmesan or Romano cheese
3 or more sliced or diced red & green peppers, red or yellow onion, sliced mushrooms, broccoli & cauliflower buds, sliced or julienne carrot & celery, spinach, snow peas or thawed frozen peas.
Cook fettuccine in boiling salted water according to package directions. Meanwhile, heat 10 inch heavy saute pan over high heat 1 minute. Add oil, swirling pan to film, then add red and green pepper, onion, mushrooms, broccoli and cauliflower, carrot and celery. Cook, shaking pan or stirring often, until vegetables are tender, about 5 minutes. Stir in garlic, wine, salt and pepper. Bring rapidly to a boil, cook until wine and broth are reduced by half. Stir in spinach and snow peas, cover and set aside to keep warm. Drain pasta, turn onto dinner plate. Pour primavera sauce over pasta, sprinkle with cheese and serve.
SALMON FILLET FLORENTINE
2 (6 oz.) salmon fillets,
10 oz. frozen whole spinach, thawed,
10 thin slices of sundried tomato,
1/4 small onion, sliced,
1 teaspoon minced garlic,
1 1/2 tablespoon butter,
1 oz. dry white wine,
1/4 lemon,
1 teaspoon brown sugar,
salt and pepper.
Recipe: Heat the butter in a non-stick pan and saute the salmon fillets on both sides until half cooked. Remove the salmon and set aside. Add the garlic and sliced onion to the pan and saute for 2 minutes. Add the sliced sundried tomatoes and saute for 2 minutes more. Add the spinach and deglaze the pan with the white wine to utilize all the flavors that have stuck to the bottom of the pan. Cook until the spinach is soft, about 3 minutes. Put the spinach in a baking dish and place the salmon fillets on top of it. Season the salmon fillets with salt and pepper and sprinkle them lightly with the sugar. Squeeze the lemon wedge over them and put the baking dish in a preheated oven at 475 F. Bake until the salmon is ready and lightly caramelized, about 8-10 minutes. When the Salmon Florentine is ready, simply lift it with a spatula from the baking dish and serve it in the dinner plate. Serve the Caramelized Salmon Fillet Florentine with a lemon wedge on the side.
Baked Cornish Hens stuffed in Vegetable mixture.
Ingredients
2 Cornish game hens
1/2 cup melted butter
1/2 onion, chopped
1/2 stalk celery, chopped
1/4 green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
1/4 cup melted butter
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).
Fish cutlet with bread crumbs
White fish, such as sole, flounder or tilapia, are most commonly used in breaded recipes.
1. Season each fish cutlet with salt and pepper. Pat the fish fillets with flour.
2. Dip the floured fillets in beaten egg. Add a teaspoon of water to the egg if its too thick.
3. Coat fillets with breadcrumbs. Pan fry them in hot oil, turning them carefully with a spatula when the sides are browned.
4. Set the fillets on paper towels to drain the excess oil. Serve the fillets with tartar sauce.
Chicken Alfredo Parmesan
ALFREDO SAUCE:
1 c. evaporated skim milk
1 tbsp. diet butter
Dash of garlic powder
1 tsp. minced parsley (can use other Italian herbs)
Freshly ground black pepper to taste
1/4 c. grated Parmesan or Romano cheese
2 tbsp. flour
Chicken breast.
Can use Bertolli's Alfredo sauce and milk to save cooking time.
Meatloaf recipe
1 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 cup celery, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/2 cup fine bread crumbs
• 1/2 cup chopped parsley
• 1 tablespoon dried basil
• 1 large egg
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 6 slices peppered bacon slices
Best Meatloaf Directions
Turn oven on to 350 degrees.
Combine all ingredients, except bacon, in a large mixing bowl. Use your hands to mix the ingredients well. Only mix until all ingredients are evenly distribute or your meatloaf may become too dense.
Line a pie plate or baking sheet that has sides with foil and spoon the meatloaf mixture onto the foil. Shape into a loaf and cover with the peppered bacon slices.
Bake for approximately 1 and 1/2 hours. You should cook your meatloaf to an internal temperature of 170 degrees.
You may choose to serve the meatloaf with just the bacon on top or you may want to try this mushroom sauce for the meatloaf recipe. You can make it while the meatloaf is cooking.
Mushroom Sauce for Meatloaf Recipes
• 1 and 1/2 cups canned beef gravy (or your own recipe)
• 1 tablespoon chopped shallots
• 1/4 pound mushrooms finely chopped, I prefer baby portobellas for this sauce
• 3 tablespoons butter
• 1 teaspoon lemon juice
In a frying pan, cook the shallots and mushrooms in the 3 tablespoons of butter for 5 minutes, stirring occasionally. Add the lemon juice and gravy. Bring to a boil while stirring and serve while hot.
Brussels Sprouts with Black Bean Garlic Sauce
INGREDIENTS
2 tablespoons of olive, grapeseed, or safflower oil
dash of chili pepper flakes
25 brussels sprouts
1 1/2 tablespoons of black bean garlic sauce
ground black pepper
METHOD
1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.
3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.
Serves 4.
Chicken 65
Serves - 4
Preparation time - 10 minutes; marination time 2-4 hours
24 hours of marination is better !
Ingredients:
Chicken – ½ kg, preferably boneless, cut into 1-1/2 inch pieces
Yogurt – 2 tablespoons
Soya sauce – 2 teaspoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoons
Ginger – ½ inch piece, finely chopped and crushed smooth
Garlic – 2 beads, finely chopped and crushed smooth
Red chilli powder – 2 teaspoon
Garam masala powder – ½ teaspoon (optional)
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt – ½ teaspoon or adjusted to taste
Vinegar - 1/2 teaspoon
Green chillies – 3, medium size, medium hot; deep fried
Oil – for deep frying
Method: Mix well all the ingredients together except green chillies and oil in a shallow vessel. Add the chicken pieces to this marinade along with the vinegar and mix it again evenly. Marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or deep fried green chillies as a main entree or as an appetizing snacks.
Thai Basil chicken with Coconut milk and serrano chillis
Wash Chicken thighs and microwave 6 mins to defrost
Pat dry
Fry in veg oil
Sprinkle garlic powder, ginger powder, salt, black pepper. Can add serrano chilis or thai chilis slit lengthwise
3 tbsp coconut milk
Chop Basil and add
Cook on low heat
Yumm!
Stuffed Bell Pepper
Brown ground lamb in a skillet with a clove of chopped garlic (or use garlic salt or garlic powder), a small chopped onion. Add salt and pepper to taste. After meat is browned, add one bottle of chili sauce and a can of niblets corn to the ground beef and keep warm. Wash and halve the peppers lengthwise, remove seeds and parboil for about 5 minutes. Remove the peppers from the water and drain. Stuff the peppers with the ground beef mixture and top with cheese if desired. Place in a 350 degree oven for about 30 minutes or until hot.
Cold Thai Tea - Cha Yen
1 Servings
1-2 tablespoons Thai tea
1 tablespoon sweet condensed milk
1 tablespoon sugar
1 teaspoon milk
1 cup hot water
Add sugar and sweet condensed milk to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until the sugar and sweet condensed milk are dissolved. Add ice and top the tea with milk.
Chicken 65
Defrost for 6 mins and cut boneless chicken thighs into pieces.
Add ginger powder, garlic powder, pepper, salt, cumin powder and mix well.
Beat 1 egg and mix again
Fry the chicken pieces light brown in vegetable oil
Set aside on paper towels to soak extra oil
In a frying pan, heat oil and add cumin seeds, slit green chilis and curry leaves.
Add minced ginger and garlic, fry a little.
Add chicken
Add yogurt and chili garlic paste together and pour over the chicken.
Mix evenly, add a little water if necessary.
Cook on low flame and till it is almost dry.
Will be one of the most delicious things you eat. :)
Can add a pinch of ajinomoto, though I prefer to skip it.
ROAST LEG OF LAMB
1 bottle red wine
1 1/2 tbsp. rosemary
2 cloves elephant ear garlic, crushed
1 tsp. pepper
4-6 lb. boneless leg of lamb
Mix wine, rosemary, garlic and pepper together then pour over lamb. Marinate overnight. Preheat oven to 500 degrees. Remove lamb from marinade, place in roasting pan and put in oven then turn heat down to 325 degrees. Bake until done approximately 16 minutes per pound. Serve with minted rice (rice with chopped fresh mint).
Roast Leg of Lamb with Garlic and Herbs
1 bone-in leg of lamb (6 to 8 pounds), rinsed and patted dry
2 cloves garlic, peeled and thinly sliced
1/2 cup extra-virgin olive oil, plus more for pan
1/2 cup freshly squeezed lemon juice (about 3 lemons)
4 teaspoons chopped fresh oregano leaves
4 teaspoons fresh thyme leaves
1 tablespoon chopped fresh rosemary needles
Coarse salt and freshly ground pepper
Directions
Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.
In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
Preheat oven to 325 degrees with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees.when the lamb is medium-rare.
Remove pan from oven and transfer lamb to a cutting board. Cover to keep warm; let rest for 20 minutes before carving. Pour pan juices into a fat separator or glass measuring cup; spoon off any fat that rises to the surface and discard. Cover juices to keep warm while lamb rests; add any juices that collect as the lamb sits.
Carve lamb, and arrange slices on a large warm platter; drizzle with reserved pan juices just before serving.
Ingredients
8 large scallions, cut into 2-inch lengths
2 medium star anise, broken into 16 sections
2 slices gingerroot, half-dollar size
5 lbs duck
1 cup light soy sauce
1 cup dark soy sauce
1 cup water
3/4 cup sugar
1/2 cup honey, just enough to cover skin
Directions
1Put the scallions, star anise and ginger root in a heavy pot, on the top of your stove.
2Place the duck, breast side up in the pot.
3Mix the remaining ingredients and pour over the duck.
4Cover and bring just to a boil.
5Simmer for about two hours or until tender, turning every half-hour.
6Pre-Heat Oven to 400 degrees F.
7Remove duck from pan and place on a shallow baking dish.
8rub honey on duck.
9place duck in oven just until crispy -- this does not take long and should not be left alone.
10Once crisp, remove and serve!
11Reserve liquid and serve at the table as a sauce.
Insalata di Mare (Italian Seafood Salad)
1/2 lb. each of squid, cuttlefish, octopus, scallops, lobster, fish fillets
8 oz. mussels
1/2 glass dry white wine
6 tbs. olive oil
2 oz. parsley, chopped
3 clove garlic
2 lemons squeezed
salt
pepper
Clean, poach and dice all the fish. Steam the mussels in 2 tbs. olive oil, 1 clove garlic and the white wine till they open up. Shell and mix with the rest of the fish and refrigerate. Prepare a battuto with parsley and garlic and set aside. Prepare the dressing with 4 tbs. olive oil and the juice of the lemon, add salt and pepper to taste and set aside. Mix the dressing with the fish and toss well, top with a generous sprinkling of the battuto and serve.
Penne Pasta with Chicken in Creamy Pesto Sauce
Ingredients:
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat.
3. Saute chicken and garlic until chicken is almost cooked.
4. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese.
5. Cook until chicken is no longer pink inside. Stir in cooked pasta.
CRUNCHY FISH DIPPERS
Print
PREP TIME:
10 min.
TOTAL TIME:
35 min.
MAKES:
8 servings
(3 pieces per serving)
INGREDIENTS
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia, cut into 1-inch wide strips 2 eggs, beaten 4 cups Honey Bunches of Oats Cereal, finely crushed 1 cup barbecue sauce
DIRECTIONS
PREHEAT oven to 375°F. Dip fish in eggs, turning over to evenly coat both sides. Coat fish evenly with cereal. Place in single layer in 15x10x1-inch baking pan sprayed with cooking spray. BAKE 25 minutes or until fish flakes easily with fork. POUR barbecue sauce into small bowl. Serve as a dipping sauce with fish.
TIPS & SUGGESTIONS
Serving Suggestion: Serve these Crunchy Fish Dippers with coleslaw and roasted potatoes. Special Extra: For a more sophisticated taste, mix 1/2 cup Dijon mustard and 1/2 cup barbecue sauce together in small bowl. Serve as a dipping sauce. Variation: Prepare as directed, substituting 1-1/2 lb. boneless skinless chicken breasts, cut into strips, for the fish. Chicken should be cooked until well done (juices should run clear). Or, when tested with a meat thermometer, the internal temperature should register 160°F. Fun Idea: For a party appetizer tray, serve on a large platter along with cut-up fresh vegetables, such as carrots, celery and jicama. Don't forget the sauce for dipping! Purchasing and Storing Fresh Fish: Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.
Zesty Chicken Nacho Bake
Plain chicken breasts get a south of the border makeover with this recipe. With all the fun of nachos and the filling main dish appeal of chicken, this is sure to be a family favorite!
Ingredients:
4 small boneless skinless chicken breast halves
1/2 cup chunky salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded Mexican Style four-cheese blend
Directions:
1. Preheat oven to 400ºF.
2. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
3. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
4. Bake for 20 minutes. Remove from oven; sprinkle with cheese.
5. Bake an additional 10 min. or until chicken is cooked through.
Egg dopyaza
Ingredients
- 8 Egg
- 1 Large Onion
- 0.5 Inch piece Ginger
- 2 Pods Garlic
- 2 Tsp Red Chili Powder
- 1 tsp Turmeric powder
- 2 Cardamom
- 0.5 Inch piece Cinnamon
- 6 Cloves
- 4 Green Chili
- To Taste Salt
- 1 Small Tomato
- 1 tsp Sugar
- 2 Bay Leaf
- 0.5 Tsp Cumin Seed Powder
- 0.5 Tsp (powder) Coriander Seeds
- 1 Tbsp Ghee
- 4 Tbsp Cooking Oil
Conversion Chart
Instructions
1. Boil the eggs. Remove shells and keep as whole. Cut fine slit at 120 degree apart with a knife on each egg. Add turmeric powder and salt and mix properly.
2. Chop onion finely. Grate/grind ginger and garlic. Chop the tomato and green chili. Mix red chili powder, cumin seeds powder, coriander powder and turmeric powder with 1/4 cup water.
3. Heat two tbsp oil in a non-stick pan, add the whole eggs and fry till light brown. Ensure to turn the eggs frequently. Remove the eggs and keep aside.
4. In the same pan heat one tbsp ghee and two tbsp oil. Add the whole cumin seeds and bay leaf. Fry till splutters.
5. Add onions. Fry till golden brown. Add ginger and garlic and fry for 2 minutes.
6. Add the red chili mixture and green chilies. Fry with stirring for three minutes. Add chopped tomato. Fry till oil start coming out.
7. Grind the cardamom, cinnamon and cloves. Add to the pan. Fry for a minute.
8. Add the fried eggs. Add two cups of warm water, salt and sugar and bring to boil. Reduce heat and simmer for about ten minutes till gravy thickens.
9. Serve hot with steamed rice or parathas.
Mango daal
1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala
How to make arhar dal with green mango:
Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
Add the mango to the dal.
Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
When the dal and the mango is cooked remove from fire.
Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
Fry for 2 minutes over a low flame and pour over the dal. serve hot.
DAAL MAKHANI RECIPE
Ingredients:
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste
How to make dal makhni :
Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot. Goes well with laccha paratha, naan or rice
Chicken Biryani
Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use.
Heat 3 tbsps of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
Add the 2 remaining onions and fry till they are translucent.
Add the ginger-garlic-almond paste and fry for 2-3 minutes.
Add all the spice powders - coriander, cumin and garam masala and mix well.
Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
Cover the pot and allow to cook till the meat is tender.
If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.
Chicken and Brussels Sprouts Casserole
Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 cup water
20 Brussels sprouts, halved
1 (4 ounce) package sliced fresh mushrooms
2 cups shredded Swiss cheese
1 pint half-and-half
3/4 cup milk
3 cloves garlic, chopped
freshly ground black pepper to taste
garlic salt to taste
1/4 cup grated Parmesan cheese (optional)
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Heat the olive oil in a skillet over medium heat, and cook the chicken 5 minutes on each side, until juices run clear. Remove from heat, and slice into strips.
Bring the water to a boil in a saucepan. Place sprouts in the pan, cover, and cook 10 minutes, until tender.
Arrange sprouts in the prepared baking dish. Place mushrooms over the sprouts, and sprinkle with 1 cup Swiss cheese. Layer chicken over cheese. In a bowl, mix the half-and-half, milk, garlic, and remaining Swiss cheese. Pour over the chicken. Season with pepper and garlic salt.
Cover, and bake 35 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Uncover casserole, and continue baking 20 minutes, until bubbly and lightly browned. Sprinkle with Parmesan cheese to serve.
Mediterranean Octopus Salad
Prerparing the Octopus:
1 pound fresh, cleaned octopus
2 bay lief
3 cloves of garlic
whole peppercorns
salt
Bring a large pan of water to a simmer.
Add all the above ingredients and cover.
Let the octopus simmer for about an hour or until tender but not over cooked.
Remove the contents from the pan and rinse well with cold water, discarding the bay leaf, peppercorns and garlic.
Cut the octopus in half and try to remove the slimy outer layer of the octopus with your hands, until left with a pinkish white meat.
Cut the the entire octopus into cubes. The size is not very important since the meat should be very tender by now, i recommend about 1 cm.
Preparing the Salad:
cooked and cut up octopus
small bunch of parsley
onlion, spring onion or leek
lemon juice
extra virgin olive oil
salt and pepper to taste
Place the prepared octopus in a bowl
Add finely chopped parsley, onion (spring onion or leek). As well as lemon juice of half a lemon or more, depending on your preferences. Season with salt and a little pepper right after adding a good tablespoon of olive oil.
Mix well, cover and leave to rest for at least an hour in the fridge.
Serve chilled, however preferably not straight out of the fridge.
Broccoli Cheese Soup
Ingredients
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Tip : Cut the cheese into small cubes for quick melting. After cheese has melted, turn stove heat down to low or the cheese will stick to the bottom of pot.
Tindora (Ivy gourd) & Aloo curry
Tindora(slit into four quarters)
Potato-2 ea Medium (deskined & cubed)
Oil-1tbsp
Mustard seed/panchphoran-1tsp
Urad dhal/Moong-1 tsp
Red chilli powder-2 tsp(acc to taste)
Turmeric powder-1 tsp
Salt- to taste
Asafoetida(Hing)- a pinch
Method
Heat oil in a pan, add mustard seed/ panchphoran,urad /moong dal,turmeric powder,hing,curry leaves & saute few mins.
Add tindora, aloo,chilli powder & salt.
Allow to cook with lid on top & if needed sprinkle water.
Cook until almost done & serve hot with Plain rice or breads.
Lau chingri
Lau (bottlegourd or lauki) - 1 small (about 750 grams)
Small Shrimps/Choto Chingri - 150 g
Fenugreek/ Methi Seeds - 1/2 tsp
Dry red chillies - 2 whole
Cumin/Jeera Powder - 1 tsp
Turmeric - a pinch
Green Chillies - 2, slit
Sugar - 1 tsp
Salt - to taste
Oil - 1 tbsp
Preparation:
Peel the vegetable and chop finely cut into 1 inch long thin strips.
Peel, devein and clean shrimps.
Cooking procedure:
Heat oil in a kadhai. Fry the shrimps and keep aside.
To the same oil, add methi (fenugreek) seeds and dry red chillies. Fry until the seeds change color (about 15 seconds).
Add the cut lauki, and mix. Cover and cook for 10 minutes on medium-low heat. There is no need to add water since the vegetable contains plenty of moisture.
Add turmeric, jeera (cumin) powder, sugar and fried shrimps. Mix thoroughly and cover to cook further for approximately 8 minutes or until the vegetable is tender and cooked.
Remove cover, add salt, and turn heat to medium-high to evaporate excess water.
Garnish with green chillies and remove from heat
Tips:
Curries with lau (lauki or bottle gourd) typically requires very little oil for preparation.
Salt is generally added last mainly because this vegetable shrinks considerably between the initial and final stages of cooking.
If you have large shrimps, chop them into small pieces and use for cooking.
Grilled Shrimp and Apple Skewers
Ingredients
3 tablespoons honey
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon strawberry jam
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons white sugar
2 Gala apples, cored and cut into eighths
16 jumbo shrimp, peeled and deveined
Directions
Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
Preheat an outdoor grill for medium-high heat.
Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
**Can add cinnamon powder
Chicken Stew
2 Tablespoons olive oil
rosemary
thyme
2 stalks celery, cut into bite size pieces
1 carrot peeled, cut into bite size pieces
1 small onion, chopped
Salt and freshly ground black pepper
pepper corn
spinach
1 (14-1/2 oz) can chopped tomatoes
tomatoes
chicken thighs with bone
tomatoes
potatoes diced
mushroom
Suji Ka Halwa (Semolina Pudding)
Ingredients
1 cup suji (semolina)
¾ cup sugar
1.5 cup whole milk
1.5 cup water
3 tablespoon ghee (or butter)
1/ teaspoon cardamom (Elaichi)
2 tablespoon raisin
Garnish
2 tablespoon cashew nuts
Preparation
1 Heat ghee in a wok.
2 Add Cardamom and heat few seconds in medium heat.
3 Add semolina and heat for few minutes with constant stirring in low-medium heat.
4 Add sugar and half of both raisin, and cashew. Heat few more minutes in low-medium heat.
5 Add water and milk. Mix well and heat until you get desired consistency. (Usually somewhat like watery dough or thick pudding)
6 Garnish with remaining raisin and cashew nuts.
7 Serve either hot (preferred) or cold.
Tamarind fish recipe
Ingredients :
Curry leaves
Crushed garlic
Minced Ginger
Tamarind concentrate
Fish curry powder
Ground turmeric
Red & green chilies, finely chopped
Fish steaks about 150g each
Cooking oil
Coconut milk
Tomato
Method :
Combine the garlic, tamarind, curry powder, turmeric, lemon juice and chili.
Place the fish steaks in a shallow ovenproof dish.
Brush the garlic mixture over both sides of the fish.
Cover and refrigerate for 1 hour.
Heat the cooking oil in a large frying pan, add the fish and cook over medium heat for 2 minutes on each side.
Stir in the coconut milk, cover and simmer for 10 minutes or until the fish flakes when tested with a fork.
Green peas (koraisuti) Kochuri
Ingredients
- 0.5 lb Green Peas
- 1 cup All Purpose Flour
- 1 Cup Cooking Oil
- 1 inch piece Ginger
- 4 Green Chili
- 2 tsp Aniseed
- 0.25 tsp Asafetida
- 0.25 tsp or to taste Salt
- as reqd for deep frying Cooking
1. Sift flour (Maida) and add 1/4 tsp salt. Rub 2 table spoon of cooking oil and knead to a soft dough adding little water as required.
2. Grind peas, ginger, green chilies, aniseeds to a fine paste.
3. Heat one table spoon of oil and fry asafetida for about 20 seconds. Add the ground peas paste and salt. Fry well till the paste is cooked. Remove from heat and allow to cool.
4. Divide dough into 8 balls. Press each ball in the center and fill in the peas mixture. Close the opening and flatten. Roll into round pancakes.
5. Heat about 1 cup of cooking oil. Deep fry one at a time. Reduce heat and fry till golden brown. Drain and remove and serve hot.
Oyster Sauce Chicken
Ingredients
8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle oyster sauce
2 teaspoons minced garlic
3/4 cup white sugar
1/4 cup water
Directions
Preheat oven to 400 degrees F (200 degrees C).
Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.
Garlic roasted potatoes.
Parboil quartered potatoes in water. Drain.
Microwave butter substitute and spread half on Al foil on baking tray.
Add the potatoes, sprinkle salt, pepper, rosemary/thyme, minced garlic and
Add the remaining butter sub and milk.
Bake until done. Serve with a smile :)
Fish in Tamarind Curry (Meen kulambu)
1. Clean the Fish well
2. Grate onions
3. Heat oil in kadai, add the fenugreek/jeera/mustard seeds and saute till light brown.
4. Add the onions, green chilly, curry leaves and saute till transparent and then add the tomatoes and saute for 2mins.
5. Now add turmeric powder, red chilly powder, coriander powder, salt and saute for a min.
6. Add the grinded coconut paste and saute a 2mins till the raw smell goes(careful not to burn the masala).
7. Add the tamarind juice and 2 cups of water. Let it boil well for 5-8mins.
8. When the curry gets the right cosistency, keep the flame high and drop the fish pieces one by one slowly and boil for 5mins.
9. Garnish with cilantro and serve.
Pomfret in black bean sauce
(Ikan masak taucu)
1 medium size pomfret, cleaned and halved
1 teaspoon turmeric powder
¼ onion, sliced
2 garlic cloves, sliced
½ inch ginger, minced
2 tablespoons fermented black bean
1 cup tamarind juice (from 2 tablespoons of tamarind paste)
2 green serrano chilies
1 teaspoon sugar
oil for frying
1. Rub the fish with turmeric. Heat about ½ inch oil in a wok to medium heat. Fry each half of the fish separately until golden brown, about 3-4 minutes on each side.
2. Drain the oil, leaving about 2 tablespoons of oil in the wok. Lowering the heat to medium, put in the onions and fry for 2 minutes. Add garlic and ginger, stirring for 1 minute. Add the fermented black bean, stirring for another minute. Then pour in the tamarind juice. Bring up the mixture to a boil, then lower to a simmer. Add the sugar. Let the sauce reduce for about 5 minutes.
3. Pour the hot sauce over the pomfret and garnish with serrano chilies.
Italian chili Sausage Recipe
Brown turkey sausage in large Dutch over medium heat and olive oil.
Cut sausage into smaller chunks. Stir in bell peppers, onions and garlic cloves.
Cook and stir about 5 to 8 minutes or until onion is translucent.
Add crushed tomatoes, diced green chilies, chili powder, red pepper flakes.
Add Italian seasoning.
Simmer until thickened.
Catfish (Boal) broth
Get live catfish cut into steak (the freshness is important)
Wash well, rub salt, turmeric and vegetable oil.
On a pan heat oil, add kalonji (onion seeds), green slit chillies. Cad add sliced onions.
Add fish, fry a little on both sides.
Warm water in microwave, add to fish and boil in low flame.
Can add mustard powder for added zing.
Add chopped cilantro.
Chicken feet broth
Cut the claws and add in a large stockpot.
Add: Stalks of celery
1 whole lg. onion, quartered
1 ½ teaspoon peppercorns
1 Tbls Celtic Sea salt - add more to taste as the stock cooks down
Optional: 3 bay leaves and/or 1 stalk fresh rosemary, sage or any other herb/spice you desire.
Fill pot with water and bring to good boil.
Can be used as a stock for chicken soup. Can add chicken wings for extra flavor.
Chicken Noodles
Chinese egg noodles
3 tbsp. oyster sauce
1 tsp. granulated sugar
1 boneless, skinless chicken breast (about 170g), cut into thin 5-cm-long strips
1 tsp. dark Asian sesame oil
1 heaping tbsp. minced peeled fresh ginger
3 cloves garlic, minced
1 spring onion, white and green minced
½ medium yellow onion, thinly sliced
1 stalk celery, thinly sliced on the diagonal
10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
170g fresh mung bean sprouts
Chicken chow mein
1) Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
2) Whisk together the chicken stock, oyster sauce, soy sauce, cornflour, and sugar in a small bowl, and set aside. Season the chicken with the dark sesame oil, salt, and pepper, and set aside.
3) Heat the skillet over high heat. Heat the remaining 2 tbsps groundnut oil until very hot. Add the ginger, garlic, and spring onion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1½ minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken stock mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.
Gingerade
Ingredients
2 (12 fluid ounce) cans or bottles ginger ale
1 cup granulated sugar
1 1/2 cups prepared lemonade
2 cups ice
Directions
In a large punch bowl, combine the ginger ale, sugar, lemonade and ice. Stir to blend well and serve
Chicken Teriyaki
3/4 pounds chicken breasts or thighs
2 Tbsp sake (rice wine)
4 Tbsp soy sauce
4 Tbsp mirin (sweet rice wine)
2 Tbsp sugar
*grated ginger
Preparation:
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Add grated ginger. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken.
Chicken Fajitas
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
1/2 jalapeno, seeded
Salt and pepper
1 tablespoon olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
3 potatoes, cut into 1/2 inch cubes
Salt and pepper
Cayenne
10 flour tortillas
Directions
Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.
Add onions and peppers and cook until they are tender and begin to brown.
In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.
Rui macher kaalia
Boro Rui Macher tukro :8-9
Holud : andaj moto
Nun: andaj moto
Doi: 100 gm
Pneaj Bata: 2to boro
Ada bata: andaj moto
Kismis bata: 2 tea spoon
Jire bata : andaj moto
Cooking oil: andaj moto
Cream (preferably fresh): 100 gm
Ghee: 2-3 tea spoon
Garam Masala : 1 tea spoon
Sugar : andaj moto
Mouri bata: 2-3 tea spoon
Lanka bata: andaj moto
Procedure:
Step 1: Mach nun holud diye bheje nite hobe.
Step 2: Oil e Pneaj bata+ada bata+kismish bata+jire bata+mouri bata+Lanka bata+ holud+nun diye koshte hobe.
Step 3: Bhalo kore masla kosha hole, doi fetiye kosha masla te dite hobe.
Step 4: Erpor er modhye bhaja mach gulo diye jol dite hobe. Aanch komiye dheke rekhe ranna korle sobtheke bhalo.
Step 5: Jol jokhon sukiye asbe aanch theke soriye ghee+gorom masla+cream dilei "Rui Macher Korma" ready.
Rui Kalia
Maach dhuye bhalo kore clean kore nun holud makhiye gorom tele evenly fry kore nao
Arekta dhaka wala koraiye olpo tele jeere, mouri (tejpata?) pejay kuchi, aada kuchi aar kishmish bheje nao.
Bhalo bhaja hoye gele doi er modhye jol nun aar chini diye bhalo kore fetiye diye dao
Gravy ta ektu boil kore bhaja maach gulo diye dao. Olpo aache dheke , e peeth o-peeth kore maach kore dao.
Baddhakopi macher muro diye
Maacher muro dhuye poriskar kore , nun houl makhiye bheje nao
cabbage ta parboil kore nao
phoron e methi, tekpata, aadha kuchi, sukno lonka
Nun holud diye nere chere dheke kore nao.
Dhokar dalna
1. To prepare the Dhokas (fried lentil chunks), use ingredients from Bengal Gram to water. Rest of the ingredients is for the dalna (curry).
2. STEPS TO MAKE THE DHOKA: Wash and soak Bengal gram in six cups of water for about 4 to 6 hours. Drain water and grind in a mixer to a paste.
3. Heat two tbsp each of oil and ghee. Add asafetida, one tsp ginger paste, one tsp red chili powder. Pour the ground dal, salt, sugar and cook till soft but not fully dried.
4. Smear ghee (or butter) in a dish. Pour the cooked dal and spread evenly on the dish. Press lightly. Cool and cut the dhoka into cubes of one inch.
5. Heat two tbsp oil and fry the dhokas to light brown. Remove and keep aside.
6. Add little more oil to fry the potatoes, mixed with 1/2 tsp turmeric powder and 1/2 tsp salt. Fry till light brown. Keep aside.
7. STEPS TO MAKE THE DALNA: Heat two tbsp oil and one tbsp ghee. Add half tsp cumin seeds, bay leaf. Fry for a minute till it stops spluttering.
8. Add turmeric, red chili powder, and one tsp of grated ginger. Fry in medium heat for 5 to 10 minutes adding little water as required to prevent sticking.
9. Once the oil starts coming out, add two cups of water. Add the fried dhokas, and potatoes. Bring to boil. Reduce heat and simmer for ten minutes.
Mutter Mushroom
1 1/2 cups - Green peas (Mutter)
200gms - Mushrooms
4 - Cardamon(green)
1" - Cinnamon
2 - Onions
1 1/2 tbsp - Ginger paste
1 tbsp - Garlic paste
3-4 - Tomatoes
1 tbsp - Chilli powder
1 tbsp - Coriander powder
1 tsp - Turmeric
1 tsp - Garam masala powder
1/2 cup - Cashewnut paste
4 tbsp - Oil
Salt To Taste
Preparation:
Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.
Add ginger garlic paste and cook for 1/2 a minute.
Add tomatoes and cook till oil leaves the sides.
AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.
Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.
Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked. Once done, serve the mushroom matar with rice or roti.
Black forest recipe
180 g flour
280 g sugar
8 eggs
125 g dark chocolate
1 package baking powder
2 tablespoons rum
1 large can cherries in syrup
4 tablespoons raspberry jelly (or jam)
50 cl whipping cream
30 g cocoa
50 g sugar
25 g chocolate powder
rum
Technical stages for Black Forest :
Whisk the eggs yolks and sugar until foamy. Melt the chocolate in a bain Marie, then combine with the yolks, flour, baking powder and egg whites beaten until stiff.
Pour in a buttered pan and bake at 180°C or 356°F.
Whip the whipping cream into a chantilly, add the cocoa and sugar. Let cool in the fridge.
Srain the cherries and soak them in rum.
When the cake is baked, let it cool on a rack and cut it in 3 layers. Mask the first two layers with chocolates chantilly and cover with cherries. Mask the third layer with raspberry jelly.
Build up the cake, alternating a layer of chantilly with a layer of jelly, then another layer of chocolated chantilly. Coat the whole cake with chamtilly and decorate with an icing bag. Add a few cherries, sprinkle with chocolate powder.
Keep refrigerated until the last moment.
Veg chowmein with oyster sauce
1. Boil water, add chowmein, green beans.
2. Add chili oil/peanut oil in another pan.
3. Add grated cabbage, carrots, green peas, celery, green beans.
4. Add oyster sauce, soy sauce. Cover and cook.
5. Can add Chinese salt & pepper to taste.
6. Drain the boiled chowmein in a strainer, pour cold water.
7. Fry the chowmein a little. Add vinegar, soy sauce, MSD substitute.
8. Mix the noodles with the veggies
Serve hot.
Batata Poha/ Chirer polao
Ingredients:
2 cups thick poha
1 onion, chopped
Green peas
2 potatoes, chopped small
¼ cup roasted groundnuts
2 green chilies
2 tbsp chopped coriander leaves
4 tbsp freshly grated coconut (or dessicated coconut)
½ tsp turmeric powder (haldi)
½ tsp chili powder
½ tsp mustard seeds
1 tsp oil
Salt
Water
Method:
In a bowl, soak poha in enough water to cover the surface and a few millimeters above.
Let sit for half an hour, or until all the water is soaked.
Heat oil in a pan and add the mustard seeds.
When they splutter, add the onion, stir and add potatoes, green peas.
Cook until the potatoes are done.
Add groundnuts and stir until they brown.
Add the poha, turmeric powder, chili powder and salt. Mix well.
Serve garnished with coriander leaves and coconut.
Avocado-salami Wrap with oregano, mayo, lettuce , onions and tomato
1/2 medium Red onion thinly sliced
2 each Avocado firm-ripe, cut into 1-in. wedges
2 tablespoon Wine vinegar/lime juice
Salt & pepper to taste
Flour tortillas
Dry oregano
Lettuce
6 ounce Salami cut into thin strips
Heat tortilla in a skillet
Wash and shake lettuce leaves place on tortilla
Add mayo on leaves
Place salami evenly
Add chopped tomato, onion rings, avocado wedges
Oregano, sour cream, cilantro
Wrap well
Cream of Mushroom Soup Recipe
INGREDIENTS
1 pound regular white mushrooms, cleaned, quartered or sliced
1 Tbsp lemon juice
1 Tbsp unsalted butter
2 Tbsp minced shallots
1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water
Minced parsley for garnish
METHOD
1 In a food processor, coarsely chop mushrooms and lemon juice.
2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.
4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.
METHI CHICKEN
Ingredients:
1 lb of boneless skinless chicken cut into 1” pieces
1 large onion, finely diced
2 large garlic cloves, finely minced
1” piece of ginger, peeled and finely minced
1 medium tomato, finely chopped
1 bunch of fresh fenugreek leaves, (or you can use chopped baby spinach)
3-4 dried red chilies, to taste
½ tsp turmeric
1 tsp ground cumin powder
½ tsp ground coriander powder
1 tsp garam masala
salt, to taste
¼ cup cream or yogurt
2 tbsp oil, vegetable or canola
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet or wok on medium high heat, add the oil. When hot, add the onions and stir fry until just slightly golden brown. At this point, add the ginger and garlic. Stir until fragrant and then add the dried red chilies. After a minute or so, add the fenugreek leaves. Stir well and allow the leaves to wilt. Now, add all of the spices (turmeric, ground cumin powder, ground coriander powder, garam masala and salt). Stir well to combine and allow the spices to fry in the oil for a few minutes.
Now add the chicken pieces, stir to coat well and allow to cook for a few minutes. Add the tomatoes with a little water (½ cup or so if needed). Cover, reduce to a simmer and cook for 5-6 minutes until the chicken is thoroughly cooked yet moist and tender. Finish the dish with a little cream (or yogurt), garnish with fresh cilantro leaves and serve with Basmati rice or fresh rotis.
Sweet Potato and Apple Soup
Ingredients
2 (1 pound) sweet potatoes, quartered
1 large tart apple, peeled and cored
2 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 bay leaf
5 cups chicken broth
1 cup cream
1 (5 ounce) lemon, zested and juiced
salt and pepper to taste
1 cup crumbled goat cheese or feta cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes.
Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot.
Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese.
Traditional Mushroom Wine Sauce
4 tablespoons of butter
2 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon fresh parsley, chopped
1 cup sliced fresh mushrooms
1 cup dry red wine
Freshly ground pepper
Melt the butter in a pan. Add olive oil, garlic, and parsley. Sauté until the garlic is lightly browned. Add mushrooms and wine. Cook about five minutes, stirring frequently until mushrooms are soft. Add pepper to taste. Pour immediately over steak and serve.
Pair this dish with a robust red wine like Zinfandel or Cabernet Sauvignon.
tomato basil sauce recipe
Ingredients
8 pounds tomatoes, seeded and diced
1/4 cup chopped fresh basil
1 large onion, minced
3 cloves garlic, minced
1/2 cup olive oil
salt and pepper to taste
Directions
In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
Shahi Baingan Bharta (Creamy Roasted Mashed Eggplant)
1 large eggplant
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
2 green chilies, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon paprika
salt (to taste)
1 large tomato, chopped
1/2 cup fresh cilantro
3 -4 tablespoons heavy cream
Directions:
1 Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure.
2 Remove the pulp, peel and mash.
3 Heat oil, add onion and cook until golden brown.
4 Add garlic, chilis and all the dry spices listed.
5 Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
6 Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
7 Stir in the cream and garnish with chopped cilantro
POTATO SALAD
4 to 6 red potatoes
Sm. onion
Dozen eggs
1 1/2 c. sour cream
Celery seed
Hellman's mayonnaise
Salt and pepper
Celery, optional
Boil potatoes with skins on dice onion, boil eggs. Chop up potatoes and eggs when you can touch them (should still be pretty warm). Mix sour cream and mayonnaise. Add celery seed salt and pepper. Add sour cream and mayonnaise, mix up. Good. Chill.
Potato salad 2
Ingredients:
1 1/2 pounds red-skinned potatoes, scrubbed and peeled or not peeled
2 large eggs, hard-cooked, peeled, and chopped
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped green onion (scallions)
2/3 to 3/4 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sour cream, optional
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation:
Cut the potatoes into bite-size chunks and put in a medium saucepan. Cover the potatoes with water and bring to a boil. Reduce heat to medium-low and boil for about 8 to 10 minutes, or until potatoes are just tender. Drain and cool completely.
Put the potatoes in a large bowl with the chopped eggs, celery, red and green onion. Chill thoroughly.
Combine the mayonnaise, white vinegar, sour cream, salt, and pepper. Gently stir the mayonnaise mixture into the potato mixture until well blended.
Hot and Spicy Smelt Fish Recipe (Chacchari)
Ingredients
- 1 lb, cleaned properly Smelt Fish
- 2 medium, cut into wedges Potato
- 1 tbsp, paste Garlic
- 1/2 tbsp, paste Ginger
- 1 medium, finely chopped Onion
- 1 tsp, adjust according to your level Red Chili Powder
- 1/2 tsp Turmeric powder
- to taste Salt
- 1/2 tsp Cumin Seed Powder
- 3/4 cup, for frying fish and curry Cooking Oil
1. Clean the fish properly. Mix with turmeric and salt.
2. Heat 1/2 cup oil in a frying pan. Deep fry the fish. Be carefull of oil spluttering out. So cover the pan as soon as you add the fish. Remove once fried, keep aside.
3. Heat rest of the oil in a frying pan. Fry the onion till light brown. Add the potatoes wedges and fry for 5 min.
4. Add ginger-garlic paste, 1/2 tsp turmeric, red chili, and cumin seed powder. Fry in medium heat till oil starts coming out.
5. Add the fried fish. Fry for 5 minutes. For extra hot, add some green chilies. Add 1/2 cup water and bring to boil. Simmer for 10 min. Add cilantro. Serve hot with rice.
POTATO PATTIES (INDIAN STYLE)
1 cup mashed potatoes
1/2 cup onion (finely chopped)
1/4 cup coriander (finely chopped)
1/2 cup green peas (boiled)
2 green chillies (finely chopped)
few drops of lemon juice
salt, red chilly powder, black pepper, to taste
1 cup corn flour
Mix all ingredients except the corn flour in a bowl. Make small patties and wrap with the corn flour. Now fry them in oil.
Serve hot.
Apple spice cake (can make apple-cinnamon pound cake too)
Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
Gobhi Kasturi
1 medium cauliflower (phool gobi)
1 cup yoghurt (dahi)
1 tsp salt (namak)
1/2 tsp red chilli (lal mirch) powder
2 seeds choti elaichi
sabut garam masala:
1 black cardamom
2-3 clove (lavang)
1 inch stick cinnamon (tuj/dalchini)
1 bay leaf (tej patta)
a pinch mace (javitri)
other ingredients:
3 tblsp desi ghee or oil (tel)
2 chopped Onion (Pyaj)
1 inch piece chopped ginger (adrak)
2 green chillies, cut length wise into half and de-seeded
1/4 tsp coriander powder (dhania powder)
1/4 tsp red chilli (lal mirch) powder
3 chopped tomato (tamatar)
1 tblsp dried fenugreek leaves (methi)
2 tblsp fresh coriander chopped
How to make gobhi kastoori:
Break the cauliflower into medium-sized florets along with a little stalk. Wash well. Drain out the water well.
Beat curd in a bowl. Add salt, red chilli powder and choti elaichai powder.
Add cauliflower to the curd. Mix well and keep aside to marinate.
Heat the ghee in a handi. Reduce flame and add together all the ingredients given under sabut garam masala. Stir for a minute.
Add onions and cook till they turn golden brown. Add ginger and green chillies. Mix well for half a minute.
Add coriander, red chilli powder and turmeric. Stir.
Add tomatoes and cook till the masala leaves the ghee.
Now remove the cauliflower pieces from the curd and keep aside.
Add the curd gradually to the masala and cook till the masala turns a little dry.
Now add the cauliflower pieces and cook for 5-7 minutes.
Then cover and cook on a low flame till the vegetable is just done. Now sprinkle some water on the lid in between, putting in it the vegetables after some seconds, if the gobhi sticks to the bottom. Do not over cook the cauliflower.
Mocha chingri
Preparation:
Mocha:
Remove the blossoms after peeling away the outer leaves and clean. Chop finely.
Bring to boil 2 cups water with a pinch of salt and turmeric. Add the chopped blossoms and cook covered for 15 minutes.
Drain water and using a slotted spoon squeeze out the water completely on a colander. Keep this aside.
Potatoes & Shrimp:
Heat 1/4 cup oil in a kadhai. Fry the potatoes and keep aside.
Fry the shrimp for 2-3 minutes on medium heat and keep aside.
Cooking procedure:
Heat 4 tbsp oil in a kadhai. Add bay leaf, cardamom, cinnamon, and cumin seeds. Fry till the cumin seeds turn dark brown.
Add ginger, turmeric, and the cumin powder (dissolved in 2 tbsp water). Fry for 1 minute.
Add the blossoms, mix well and fry for 2 minutes on medium heat.
Add the fried potatoes, shrimp, salt, and sugar. Mix well and add in 1/4 cup of water. Simmer for 3-4 minutes until most water evaporates. The dish should be moist, and not completely dry. Add the green chillies and ghee and remove from the heat.
Chicken with mushroom (Ranch 99)
Ingredients
Chicken drumsticks 6
Mushroom slices 1 cup
Onion, finely chopped, ½ cup
Soy sauce 3 t
Seasonings:
Cooking wine 1t,
Ketchup 4t,
Oyster sauce 1t,
sugar 1t,
Water 2 cup,
pepper
Directions:
Marinate Chicken drumsticks in seasoning for 10 minutes
Heat oil to 350°F. Par-frying or blanching chicken drumsticks in batches one layer deep until the drumsticks start turning brown. Remove from pan.
Heat oil in another wok to sauté the onion, mushrooms and all seasonings, cook to boil,
Add chicken drumsticks, reduce heat to low and cook until flavor is absorbed and chicken is tender. Stir constantly until sauce is slightly dry.
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