GOBI RECIPES GOBI INDIAN STYLE This is tara's awesome gobi (indian style cauliflower) recipe.It makes a lot, use a large pan. 7 spices:- cumin seeds (whole)- corriander seeds (whole)- fresh garlic, moderate- fresh ginger, chopped, lots- tumeric- half a cinnamon stick- SALT (lots more than you would think) Oil - not olive oil. Don't fry in olive oil. sheesh.Several large onions, chopped.One large head of cauliflower, chopped.Several tomatos. Really, as many tomatos as you want.A little bit of tomato paste. put all spices but the salt with cold oil in alarge frying pan or pot, and cook them on mediumheat till they start to cook, ie, turn brown abit, and the oil is "fragrant". put chopped onion in the oil, cook on low-mediumheat until it's translucent. be patient! don'tburn this stuff! put the gobi (cauliflower) in with the onions andoil. chop this stuff pretty small for shortercooking times, like quarter to half dollar sizedchunks. add some water at the same time. cook till the gobi is done, adding water ifnecessary. you don't want to burn this stuff either! when the gobi is cooked, add chopped up tomatoes,and a little bit off tomato paste. about atablespoon for a whole head of cauliflower. serve with rice, lots of cilantro, and plain, sour yogurt. yummmy.
Gobi Manchurian
Ingredients (Serves: 6)
· 1 pcs: Cauliflower (medium, clean and broken into big florettes)
· 1/4 cup: Plain flour
· 3 tsp: Cornflour
· 1 small bunch: Spring onion (finely chopped)
· 2 tsp: Ginger (finely chopped)
· 1 tsp: Garlic (finely chopped)
· 1/4 tsp: Red chilli powder
· 2 no: Red chillies (dry)
· 1 tsp: Milk
· 3 tsp: Oil
· 1-1/2 cup: Water
Method
· Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
· Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
· Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
· In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
· Add florettes and soya sauce. Boil for two more minutes and remove.
· Serve hot with noodles or rice.
· Variations:
1. Dry Manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
5. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.
Aloo Gobi
1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala
1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.
Dum Ka Gobi
Ingredients:
Cauliflower - 1 (big) Cummin - 1 tsp. Clove - 5 Nos. Cinnamon - 2 sticks Cardamom - 5 Nos. Onion Chopped - 80 gms. Ginger Garlic Paste - 30 gms. Turmeric Powder - 1 tsp. Coriander Powder - 1/2 tsp. Red Chilli Powder - 1 tsp. Green Chilli - 5 Nos. Yoghurt - 80 gms. Garam Masala - a pinch Salt - to taste Chaat Masala - 1/2 tsp. Ginger - 20 gms. Tomatoes - 80 gms. Dhara Oil - 100 gms. Fresh Coriander Leaves - 25 gms.
Preparation :
1. Take Dhara oil in a handi and add cummin cloves cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown.
2. Add ginger garlic paste and stir. Add turmeric coriander and red chilli powder dissolved in 1/2 cup water and bhunno for about 3 minutes. Add the florettes of cauliflower and cook for a while.
3. Add the beaten yoghurt salt juliennes of ginger and chopped tomatoes and bhunno. Cover with a lid and seal the edges so that the steam does not escape. Reduce the oven or burner to a very low temperature or shift handi atop a tawa. Cook for 10 minutes.
4. Check seasoning and tenderness of cauliflower.
5. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala (Serves - 4 )
GOBI MASALA
INGREDIENTS:Gobi/Cauliflower1 Big Onion1/2 inch Ginger1 Tbsp Jeera1 tsp coriander seeds2 Green chilies2 Red chilies1tsp Turmeric Powder1Tbsp Olive OilSalt as per taste.
METHOD:
In the food processor chop onion + green chilies + ginger and set aside.
Using food processor chop cauliflower nicely into very small chunks( almost like coarse powder as you see in the picture).
Powder coarsely coriander seeds + red chilie. To this add turmeric powder and set aside.
Heat about 1 Tbsp of oil and add jeera seeds and saute until nicely roasted. To this add onion mixture and saute it for another few mins. Now add the grated/chopped cauliflower along with the masala mix and saute for another few mins.
Server hot with roti/chapathi.
GOBI PARANTHA RECIPE
Ingredients for gobi parantha recipe:
4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies1" Ginger ChoppedSalt, Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying
Preparation for Gobhi Paratha:
· Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
· Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
· Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
· Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
· Spread it on the paratha and shallow fry over low heat.
· Turn it and again pour oil or butter on the other side.
· Cook on a low heat till golden brown.
· Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
· Note: It makes 18 parathas.
Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)
Peanut or canola oil, for shallow frying 1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries 1 head cauliflower (1 3/4 pounds), cut into delicate florets 1 tablespoon peeled finely chopped fresh ginger 1/4 teaspoon ground turmeric 3/4 to 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon ground coriander 3 tablespoons water 2 to 3 tablespoons coarsely chopped cilantro leaves
Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.
GOBI PAKORA
Ingredients:
• 1 Cauliflower • 1 Cup Besan • 1/2 tsp Red chili powder • 1 Cup water • 4 Cups oil • 1 tsp Mango powder • Salt to taste
Cooking Instructions:
• Wash Cauliflower and cut into pieces.
• Add water to besan and make a thick batter.
• Add red chili powder,mango powder.
• Blend it well.
• Heat the oil
• Dip each piece of cauliflower in batter.
• Fry these pieces one by one till they turn golden brown.
• Serve hot Gobhi Pakora with green chutney.
GOBI ADRAKI RECIPE
Ingredients for 10 Portions Qty Unit Description 8 gm cumin seed 160 ml oil 80 gm chopped ginger 56 gm chopped gr. Chillies 16 gm turmeric 8 gm degi mirch 28 gm salt 18 gm corriander pwd 58 gm chopped corriander leaves 1432 gm cauliflower 290 gm chopped onion 70 gm chopped tomatoes 8 gm ginger juliennes
Heat oil, add cumin allow to crackel. Add green chillies and ginger, saute and add onions. When light brown add pwd Masala. Saute and add cauliflower, cook on slow flame till done. Finish with tomatoes, chopped corriander leaves. Garnish with fresh choped coriande leave and ginger julians. Serve: 10
GOBI KI SABZI
Ingredients
-Cauliflower -Onions~1 Medium Sized -Tomato~1 -Potatos~2-3 -Garlic~3-4 Cloves -Ginger -Small Green Peppers -Vegatable Oil -Salt~1 1/2 Teaspoon -Turmeric~1 -Malasa~1 Teaspoon -Dry Methi~1 Teaspoon -Clintro
1.In cooking pan, pour Vegatable Oil. Steady heat. 2.Cut Onion (Medium Sized) and Garlics. 3.Cut Cauliflower and 2-3 Potatoes. 4.Put the chopped Califlowers and chopped Potatoes in a bowl drained in water. 5.Put the Onions in the pan, also pour in the Garlic. 6.Steady heat. 7.Until Onions and Garlic are Crispy Brown in color. 8. MEANWHILE...In a bowl cut Tomato, Ginger, and Green Pepper Spice. 9.When Onions Crispy Brown, pour in the chopped Tomato, Ginger and Green Pepper Spice. 10.Mix together. 11.Now ADD: ~1 1/2 Teaspoon of Salt ~1 Teaspoon of Turmeric ~1 Teaspoon of Dry Methi 12.Drain out water in Cauliflower and Potatoes bowl. 13.Mix into the pan. 14.Set heat at Medium Low. 15.Cover pan. 16.Set heat at 2-3 range (Low). 17.Add 1 Teaspoon of Masala. 18.Add some Clintro. 19.Add, mix together. 20.About 20-30 minutes Sabzi should be ready.
Tandoori Gobi
1 Cauliflower - cut in large florets
2 teaspoons Ginger-garlic paste - (to 3 tsp)
1 cup 236 ml Thick yogurt
1/2 Egg - lightly beaten
1/2 teaspoon Red chile powder +/-
2 teaspoons Coriander powder
2 teaspoons Garam masala
1/2 teaspoon Caraway seeds - (or), crushed
1/4 teaspoon Oregano
1 tablespoon 15 ml Finely chopped fresh coriander leaves
1 tablespoon 15 ml Lemon juice
1 teaspoon Salt
1 tablespoon 15 ml Oil
Chaat masala - for serving
Recipe Instructions
Parboil the cauliflower florets in salted water. Blanch them in a bowl of ice water to stop their cooking. Take them out and pat them dry. The cauliflower florets should be underdone.
Add the red chile powder, coriander powder, garam masala, cumin powder, caraway seeds, coriander leaves, lemon juice, salt and oil to the yogurt. Stir well, taste and adjust the seasoning.
Add the cauliflower to the yogurt mixture. Add the egg and toss lightly. Leave to marinate in a bowl, covered in the fridge for 4-6 hrs.
Push the cauliflower florets onto bamboo skewers or place them individually on the grill rack. Grill for about 10-15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, turn the pieces occasionally.
Sprinkle chaat masala over the grilled cauliflower florets.
Dry Spiced Cauliflower (Sukhi Gobi) recipe
Dry Spiced Cauliflower (Sukhi Gobi) Ingredients
1 pound cauliflower
1 teaspoon mustard seeds
1 clove garlic
1 teaspoon salt
5 large green onions
1 teaspoon Curry powder - to taste
1 tablespoon vegetable oil
1 teaspoon ground almonds
Instructions for Dry Spiced Cauliflower (Sukhi Gobi)
Cut cauliflower into florets. Steam or boil about 4 minutes or until tender-crisp, then drain (do not overcook). Finely chop garlic and cut green onions into 1/4-inch pieces. Heat oil in wok (karahi) or skillet over heat. Add mustard seeds. When they start popping (spluttering), add garlic, salt and curry. Mix and cover. Cook for 2 minutes.Add green onions and ground almonds. Add cauliflower and cook for 3 minutes, stirring constantly, until cauliflower is heated through.Remove from heat and serve as a side dish.
CHILLY GOBI RECIPE
Ingredients:
Cauliflower 2 cups Refined flour 1/2 cup Corn flour 1cup Besan flour 1/2 cup Salt 5 gms use as required Asafoetida 1/2 tspn Ajinomotto 1 tspn mono sodium gluttamate Kashmiri chilly powder 1 tbspn Garam masala powder 1 tspn Cumin powder 1/2 tspn Red chilly powder 1/2 tspn Refined oil 2 cups for deep frying Eggs 1 no Onion 2 nos medium size, cut into round slicesLemon juice 1 tbspn
How to make chilly gobi:
Cut the cauliflower into florettes.
Make a batter with the refined flour,besan flour, corn flour,a little water, eggs, spices,salt and ajinomotto in a basin.
The batter should be neither too thick nor too thin.It should be of pouring consistency.
Mix thoroughly. Dip the cauliflower in the batter for 20 minutes.
Heat the oil in a kadai and fry the cauliflower till golden brown over a medium flame.
Serve hot garnished with onion rings and sprinkle some lemon juice.
Note: the length of time in which the cauliflower is soaked in the batter is not included in the cook time.
GOBI PANEER RECIPE
Ingredients:
Paneer - 250 gmGrated cauliflower - 1 cupOnions(medium) - 2Tomatoes(medium) - 2Green peas - 1/2 cupCumin seeds(Jeerakam) - 1 tspTurmeric powder - 1 tspGreen pepper - 3 nosGaram masala powder - 1 tspSalt - As reqdOil - 2 tsp
Preparation Method
1)In a pan, heat oil.2)Saute onions, tomatoes, salt and other spices.3)Add peas, cauliflower and paneer and mix well.4)Cover the pan with a lid and cook on a low flame.5)Stir occasionally.6)After 10-12 mins, remove the vessel from the fire.:-Serve with Chapathis and rice.
Gobi Kashuri
Ingredients
1 whole cauliflower (cut into florets)2 big onions (chopped)2 medium sized tomatoes (chopped)3 green chillies (chopped)1 tbsp dhania powder1 tbsp kasuri methi powder(powder mdh kasuri methi)1/2 tsp chilli powder4 to 5 flakes of garlic
Method
Grind ginger and garlic into thick paste. Add 1/2 cup oil in a pan for frying the cauliflowerflorets. Add the florets in the oil and deep fry them.If you don't want to fry the florets, you can use cooking spray and just saute them. Fryinggives the dish hotel look and taste.Add the seasoning oil in another pan and add the mustard seeds. Add ginger, garlic pasteand fry it till light brown. Now add the chopped onions and chopped green chillies and frythem till golden brown.Then add the chopped tomatoes and fry them till they become soft. Then add the dhaniapowder, salt, chilli powder, turmeric and curd and let it cook for 5 minutes.Then add the fried florets and let it cook along with the gravy for 10 minutes on a mediumheat. Last thing to add is the kasuri methi powder so that it does not get cooked too much.Remove from the stove and garnish it with coriander leaves.Serve with rice or chapathi.1 inch ginger2 pinches of turmeric2 tbsp oil for seasoning1/2 cup oil for frying cauliflowerfresh coriander leaves1/2 tsp mustard seeds for seasoning1/2 cup curdsalt to taste
Cauliflower Vindaloo Recipe
Ingredients
cauliflower - 1 (cut into med size pieces)For Marinationcoriander seeds - 1 tspcumin seeds - 1 tspmustard seeds - 2 tspturmeric powder - 1 tspdry red chillies - 10coconut grated freshor (desiccated) - 1/3 cup
Method
Combine coriander, cummin, mustard, coconut, red chillies, grind it to fine powder.• Add Turmeric, lime juice and half of the ginger-garlic paste & mix, then marinade thecauliflower in this and coat each piece well, cover and marinade for 1 hour.Heat oil in a pan or kadai over medium flame.When it is heated add cloves, cinnamon & onions, fry until light brown then addginger-garlic paste stir in for a second and then add the marinated cauliflower to itreserving liquid cook for 4-5mins.Add paprika, jaggery, salt & reserved liquid and bring the contents to boil.Cook on medium until cauliflower becomes tender.ENJOY! this spicy vindaloo with Plain or Ghee rice,Pulav or Steamed Iddiyappam (Indian rice noodles) or any kind of rotis or Parathas.Serve hot with rice, rotis or parathas.fresh ginger-garlic paste - 1 tbspoil - 5 tbspcinnamon - 1 inchcloves - 6 wholeonions - 1 cup (finely chopped)red paprika - 1 tbspjaggery - 1/2 tspwater - 1 cup, juice of 1 lemonsalt - as per taste
Gobi ka Kheema Recipe
Ingredients
1 medium cauliflower3 medium onions3 cloves garlic1/2 inch piece fresh ginger5 tbsp tomato puree1 cup peas1/2 stick cinnamon1/2 tsp cumin seeds1/4 tsp red chilli powder5 tbsp plain yogurt1/2 tsp garam masalaoilsalt to taste
Method
Divide the Cauliflower into florets, and Grate them in food Processor.Warm 5 table spoons oil and add Cauliflower, Saute for 10 min.Continue cooking for another 30 min. the Cauliflower should be Dark Brown.Grate ginger & Garlic and chop Onions. Warm oil and add cinnamon & cumin.When spices Darken add Grated Ginger & Garlic then add Onions and fry till Brown.Reduce the Heat to low and add salt, red Chilli powder and tomato Puree.Mix well and add Yogurt. Cook for 2 min add peas and Water. After boiling addcauliflower.Cook for 15 min. Mix garam Masala. Serve hot with rice or poories
Cauliflower 65 Recipe
Ingredients
250 gms cauliflower florettes1.5 tbsp plain flour (maida)1.5 tbsp besan1 tbsp garlic-ginger paste2 pinches of china salt (mono sodium glutamate / ajinomoto)saltred chilly powdera pinch of saffron (red-orange color)
Method
Soak the florettes in hot water mixed with 1 tsp salt for 30 mins.Prepare batter by mixing all the ingredients (except florettes) with sufficient qty of water.Add the florettes to this mixture.Deep fry the florettes in oil.Serve as a side dish.
Masala Gobi Recipe
Ingredients
1 large cauliflower stem removed and stump and scored1 tablespoon poppy seeds1 tablespoon cashewnuts broken into pieces10 gms ginger6 flakes garlic2 green chillies2 large onions chopped finely2 tomatoes chopped finelyhalf teaspoon turmeric powderhalf teaspoon red chilly powder1 tablespoon coriander powderhalf teaspoon cumin powder1 large tablespoon curd (beaten)onion rings, lemon ridges & coriander leaves for garnishing
Method
Immerse cauliflower for half an hour in boiling water with 2 teaspoon salt. Drain it andkeep aside. Grind poppy seeds and cashew into a paste adding water. Grind ginger,garlic, green chillies into a paste.Heat oil and fry onions till golden brown, addginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders.Add little water and cook till tomatoes are pulpy. Now add curd and stir fry till well blended& till oil shows. Now gently lower the cauliflower and fry for 3 minutes on each side to coatthe masala ending with the stump side down. Cover with a tight lid and cook on high for 2minutes. Reduce heat and cook till the cauliflower is done. Add cashew paste and a littlewater to make it into a gravy. Remove from heat. Place cauliflower on serving dish.Pour masala over the cauliflower. Serve hot, garnished with onion rings, lemon ridges andcoriander leaves. Goes well with naan or phulkas, Serves about 6 Cooking time 15minutes.
Roast Cauliflower Recipe
Ingredients
1 whole cauliflower3 tbsp oil1 med. onion thinly sliced3 cloves garlic thinly sliced1 inch ginger root grated1 large tomato3-4 pods cardamom2-3 cloves1 bayleafturmericsaltchopped green coriander
Method
Wash cauliflower and remove excess leaves and stem, don't cut the floweret off.Make some slits in the stem and place onions and garlic inside the cauliflower.Now heat oil on medium heat in pot preferably non-stick and add cardamom, cloves andbayleaf when they brown (only takes seconds) add chopped tomatoes, place cauliflowerin the pot.Mix turmeric, salt and grated ginger in about 6 tbsp. of water and sprinkle evenly overcauliflower.Cover pot with a tight fitting lid and turn the heat down to low. remove when done, keep aeye on it if it starts drying out add little bit more water.Shouldn't take more than 20-30 min.Garnish with coriander. Goes well with Chapatis.
Cauliflower Aava Pettina Koora Recipe
Ingredients
cauliflower grated - 2cupsmustard -1 tbsp+1/2 tsptamarind pulp - 2tbspsugar - 1 tsp. (optional)green chilli - 6red chilli - 6curry leaves - 1 sprigchana dal - 1 tbsp.urad dal - 1 tbsp.vegetable oil - 2 tsp.turmeric - pinchsalt - to taste
Method
Microwave cauliflower for 4 mins. Or boil in plenty of water and drain.It should not be mushy. Grind 1 tbsp. mustard to a fine paste by adding enough waterHeat oil in a kadai and add chana dal, urad dal,1 tsp mustard and red chillies.Allow mustard to splutter and add curry leaves, green chillies, sugar and tamarind pulp.boil for a couple of minutes. Add turmeric.Add cauliflower and salt and mix for a couple of minutes until dry.Add mustard paste, remove from flame and mix well.This is a spicy recipe and for people who like hot food.Serve it with plain rice.
Cauliflower Fry Recipe
Ingredients
onion medium size - 1cauliflower - 1 full2 to 3 tablespoon of coconut powder2 table spoon of coconut oillittle hinglittle turmeric1 teaspoon of chilli powder (depending upon you level of spice)2 to 3 green chilliessalt to tasteFor Seasoningmustard seedscumin seeds
Method
Pour some olive oil or whatever oil you generally.Use and put some mustard seeds and Jeera and let it fry.Add onion and few curry leaves in it and let it turn.brown and add cauliflower cut in to florets.Add little hing and turmeric powder and coconut oil, chilli powder, green chillies.Let it mix well and let it fry till soft in a medium heat.Finally add coconut and taste it.Note: You can have it as a change from regular stuff.
Cauliflower with Scallions Recipe
Ingredients
scallions: 1 bunch (finely chopped)cauliflower: 1 medium (cut in small pcs)tomato ketchup: 2 tbspmustard seeds: 1 tspgreen chillies: 2 chopped (take more if you want spicy)coriander leaves: 2 tbsp (finely chopped)salt, turmeric powder, dhania powder, garam masala, red chilli powder & cumin powder:according to tasteoil: 1 tbsp
Method
Heat oil in shallow pan, put mustard seeds & green chillies, let seeds splutter.Now put chopped scallions & mix it for 2-3 minutes, to it add all masalas, mix well & thenput tomato Ketchup.Now when this mixture leaves oil, add cauliflower florets, mix well & cover it.Don't add water. Reduce the heat to low. It will be done in 10 -15 minutes, keep checkingin between.Garnish with fresh coriander leaves.Serve hot with Roti or Parathas.
Gobi Matar Recipe
Ingredients
1 medium sized cauliflower, cut into florets250 gm green peas1 tbsp butter1 tsp cumin seeds1.5 cm ginger, julienned2 green chillies, chopped finesalt to tastecoriander leaves (to garnish), chopped fine1 tsp garam masala powder
Method
Melt butter in a non stick pan.Season with cummin seeds and ginger.Fry for a while.Add green chillies, cauliflower, green peas and salt.Saute well.Cover and cook for 10 minutes or till done.Garnish with coriander leaves and garam masala powder.Serve hot with Rotis.
Kesar Gobi Recipe
Ingredients
cauliflower 1 big floweronions chopped 2 nos.curd/yogurt ½ cupalmond paste ½ cupred chili powder 1 tsp.coriander powder 1 tsp.juice of a limeturmeric powder ½ tsp.cumin seed powder 1 tsp.
Method
Separate the cauliflower florets. Add salt, turmeric powder and lemon juice. Mix Well.Sprinkle gram flour and chili powder and mix well again. Deep fry.Once half fried, strain the cauliflower florets and keep aside.Sprinkle Garam Masala Powder over it.For Gravy:Chop onions finely. In a pan heat oil.Add the chopped onions and fry till light own.Sprinkle garam masala and mix well. Add ginger paste, garlic paste.Mix well, stirring continuously. Put turmeric, coriander powder, cumin seeds powder, redchili powder.Fry the masala well.Add almond and cashew paste.Cook for 2 min and add curd/ yogurt.Mix again thoroughly. Mix fried cauliflower, salt, saffron, green coriander, sprinkle water,Cover and cook on low flame. Serve hot with chappathis, parotas, puris.ginger paste 1 tsp.garlic paste 1 tsp.garam masala powder1/2 tsp.coriander chopped 1 tbsp.saffron a few strandsoil 2 tbsp.+ to frysalt as per tastecashew(for paste with almonds) 1 tsp
Mughalai Cauliflower Recipe
Ingredients
1 lb cauliflower1/2 lb potatoes1/2 lb green peas1/2 chopped onions and 2 sliced onionssome gheeGround PasteGinger and green chillies (little)
Method
Cut vegetables given above.Put ghee in pan and fry onions to brown and make paste of it.Heat ghee again and fry chopped onions now and then add chilly paste.Add vegetables and 1 cup water and cover and cook it .Add onions paste and salt and stir nicely.Mughalai dish is ready to taste with parathas or chapathis. Enjoy it.0
Shahi Gobi Recipe
Ingredients
1 small cauliflower2 big onions1/2 pod garlic2 inch ginger1/4 tsp turmeric2 tsp coriander powder3 tsp chilli powder2 bay leaf4 cloves6 pepper corns1 cup oil & salt to taste.
Method
Clean & deep fry the cauliflower without cutting it into pieces.Fry it till it has turned brown from all sides.Take it out & keep it aside.Grind together 1 onion, ginger & garlic to fine paste.Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions& fry till it turns dark brown.Add the masala paste along with other dry masala mentioned in the ingredients.After this masala is done add the chopped tomatoes fry it then put the deep fried flower inthis prepared masala.See to it that the flower gets completely covered with the masala.Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and freshcoriander leaves.
Bachelors's Spiced Cabbage Recipe
Ingredients
shredded cabbage - about half a poundpowdered black pepper - 1-1/2 tsp.cumin seeds - 1 and 1/2 tspmustard seeds and urad dal - 3/4 tsp eachsugar- about 1/2 a tspoil- about 1-1/2 tablespoonsalt- to tasteasafoetida - to garnish
Method
Wash the cabbage thoroughly.Add oil to wok and when warm, add mustard seeds,urad dal and cumin seeds.When seeds pop, urad dal turns slightly brown and cumin seeds smell spicy, add thecabbage.Sprinkle water on cabbage and add salt.Cover and cook for about 10 mins or till the cabbage is cooked.Add the powdered black pepper.Stir for 2 mins.Add half a tsp sugar.Garnish with asafetida.Ready to serve!
Cauliflower Casserole Recipe
Ingredients
1 cauliflower1 bottle marinara pasta sauce1 cup paneer2 tsp oilsalt and pepper to taste
Method
Divide the Cauliflower into medium sized florets. Boil the florets for 5 min.Drain excess water from the florets and saute the florets in oil for 5 min.till they are tender.Arrange the florets in a microwavable dish.Add coarsely crushed Paneer and Pasta sauce on top of the florets.Add salt and pepper and microwave for 10 minutes.This is a delicious accompaniment to pilaf.
Chilli Gobi with Peas Recipe
Ingredients
cauliflower 1 kgpeas 150 gmscapsicum 100 gmssalt as per tastegaram masala 1 teaspoonfulcooking oil as per taste
Method
Cut and chop cauliflower and capsicum in small pieces of say 5 mm in size.Pour oil into pan and put cauliflower and peas and cook them for 6 minutes on low fire.Put garam masala, turmeric powder and salt and mix properly and again cook with coverover pan for 10 minutes on low fire.Take off the cover. Stir the vegetables again and cook now on high with constantly mixingvegetables every 2 minutes for 6 minutes.Now put capsicum pieces in the dish and cook for 7 minutes.The recipe chilli gobi is now ready.For taste just before taking off you can put dhania powder for taste and cook for 2minutes as well.
Gobi Mussallam Recipe
Ingredients
cauliflower 2 nograted onion 1 cupgarlic paste 1 tspginger paste 1 tsptomato puree 1/2 cupred chili powder 1 tspgaram masala powder 1 tspcoriander powder 1 tspturmeric powder 2 tspcumin powder 1 tspoil 2 tspsalt as per taste
Method
Remove stalk from cauliflower.Boil in salted water with 1 teaspoon turmeric powder till half cooked.Heat oil in a Kadhai.Add grated onions and saute until golden brown in colour.Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmericpowder, Garam Masala Powder and salt.Stir for half a minute.Add tomato puree and cook till oil leaves the masala.Add 1/2 boiled cauliflower and cook on steam for 10 minutes.Garnished with chopped green coriander and serve hot with Chapati.
Malai Gobi Recipe
Ingredients
cauliflower -- cut into small bits ... 1 cupTomatoes -- made into a paste ... 2 nosSmall onions made into a paste ... 1 cupSalt ... to tasteGinger ... 1/2" pieceGarlic ... 3 pearlsGreen chillies - medium sized ... 3 nos.Milk powder ... 1/2 cup (100 gms)Chilli powder ... 1 tspTurmeric powder ... 1 tspGaram masala powder ... 1 tsp.Oil for frying ... 1 tbsp
Method
Make a fine paste of ginger, garlic and green chillies.Keep oil in a frying pan, and after it becomes hot, add the ginger, garlic - green chillipaste and saute till the raw smell goes off.Add the onion paste and saute till golden brown add the tomatoes paste (roughly 2tablespoonfuls), 1 tsp chilli powder, 1/4 tsp turmeric powder, 1 tsp garam masala and therequired quantity of salt and saute for 2 minutes.Make a thin paste of the milk powder with a little water and add this to the mixture (above)and saute for 5 minutes.Add the cut cauliflower, add very little water, close it with a lid and cook for another 5minutes.
Mughalai Gobi Recipe
Ingredients
one medium size cauliflower (cut into about 2" florets.)gram flour (besan) 1 tab. spoon1/2 tsp ajwaintomato puree 100 gmgarlic paste 1 tspoil 2 tbsp (for cooking)salt to tastered chilli powder 1/2 tspjeera powder 1/2 tspgaram masala 1/2 tspoil for deep frying1/2 tbsp chopped coriander leaves50 gm paneer (grated) for garnish
Method
Heat oil in a kadai and deep fry the gobi florets. Keep aside.Heat 2 tbsp. oil and fry ajwain seeds till light brown.Put besan and fry for 1 minute.Add garlic paste and stir. Add tomato puree and cook till oil separates.Put salt, chilli, Jeera powder and mix.Put fried gobi pieces and mix well with cooked puree.Add garam masala, mix and add coriander.Put it in a flat serving dish and garnish with grated paneer.Serve hot with Roti or Paratha.
Spicy and Crispy Cauliflower Recipe
Ingredients
1 medium size cauliflower.2 handful of coriander leaves.2 inches of ginger and 8 cloves of garlic.1 tbsp of pepper powder.1 pinch ajino-moto( tasting salt, you can get it from any indian or chine's groceries).1-1/2 oz soy sauce and 8 drops of vinegar(optional).1/2 tbsp of garam masala powder.pinch of red color(optional) and little salt.1 tbsp besan flour and 2 tbsp corn starch.oil to fry.
Method
Cut cauliflower in floweret.Make the paste with all ingredients except besan flour and corn starch .Wash the flower in hot water and drain it in a drainer.Mix the paste to flower and marinate it atleast for 1/2 hour and to a maximum of 3-4 hours.Then mix the besan and corn starch, fry until it become crispy.
Capsicum - Cauliflower Bhaji Recipe
Ingredients
1 medium sized cauliflower2 large/3 medium sized capsicums2 medium sized onions2 medium sized tomatoes2 tbsp everest pav bhaji masala1/2 tsp turmeric powder1/2 tsp chilly powder1/4 tsp jeera powder1/4 tsp dhania powder1/4 tsp amchoor powder (dry mango powder)salt to taste3 tbsp oil
Method
Cut the onions and tomatoes finely. Cut the capsicums into strips (length-wise).Separate the florets of the cauliflower and cut them longitudinallyIn a flat-bottomed vessel, heat some oil. Add the onions and saute them till light brown.Add the Tomatoes and continue to cook till a fine paste forms (hint : add some salt whilecooking the onions and tomatoes, will speed en up the process)Now add the capsicum and cauliflower florets.Add all the masalas and cook on a medium flame till the vegetables are cooked. ( Do notadd any water).Serve hot with rice, rotis or parathas.
Cauliflower Chutney Recipe
Ingredients
1 medium sized cauliflower.1 lime3 tsp red chilli powder2 table spoon cumin powder2 tsp jeera powder2 tsp mustard powder2 tsp methi powder (fenugreek)2 tsp salt2 flakes garlic
Method
Cut florets and soak in salt water for 25 mts then dry them on tissue paper.Mix above all powders including salt and add dried florets to it.Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.When it gets roasted add crushed garlic and curry leaves to it.Remove from the stove and pour this to florets and mix well.Finally add lime juice to it.Let it stay it for one day so that all spices and lime juice gets into it which makes chutneymore tasty.Serve.
Crispy Cauliflower Recipe
Ingredients
cauliflower, 5 small whole ones - 1 kgsalt to tasteturmeric powder - 2 tspgram flour (besan) - 1 cupcarom (ajwain) seeds - 1 & 1/2 tsplemon juice - 1/2 tspgreen coriander, finely chopped - 4 tspgreen chillies, finely chopped - 4 tspyoghurt or curd - 1/2 cupginger paste - 2 tspgarlic paste - 2 tspgaram masala - 2 tspred or yellow chilli powder - 2 tspoil - 2 & 1/2 cups
Method
Boil sufficient water to immerse the cauliflowers. Add salt (1 tsp) and turmeric powder.Gradually add the cauliflowers to this solution. Cook for 8 to 10 minutes over medium heatuntil the cauliflowers are half cooked. Drain and keep aside.Prepare a batter with the gram flour (besan), carom seeds, lemon juice, coriander, greenchillies, yoghurt, ginger-garlic pastes, garam masala, chilli powder, salt and just enoughwater to have a thick and smooth consistency.Heat oil in Kadhai (wok). Dip each cauliflower into the batter, coat evenly and deep fry tillgolden in colour and crisp.Serve hot.
Gobi Khatta - Mitta Recipe
Ingredients
cauliflower florets - 1/2 kiloginger approx - 10inch. (finely chopped)soya sauce -3-4 tsp.tomato sauce-2 tbsp.salt-to tasteblack pepper powder - 3/4 tsp.corn flour-6-7 tbspoil-4 tbsp. approx.non-stick pan or wok
Method
Take enough of water in the casserole, add half a tsp. Of salt and boil this water.Once the water boils -add cauliflower florets and cook 45-50%.Drain the water and keep these florets aside & let it cool. Take corn flour add 2 tsp.Of soya sauce & little bit of water make a semi thick batter. Heat the oil (3 tbsp.)In the pan & now dip each cauliflower floret in the batter and put all the florets together inthe pan and cook it for about 5 min.Keep stirring constantly otherwise soya sauce will start sticking to the pan.Now take chinese wok, if you don't have that don't worry take another non-stick pan.Add 1 tbsp. of oil, once heated up add finely chopped ginger, (keep stirring) then add theflorets, soya sauce, pinch of sugar, salt, black pepper powder & tomato sauce.Cook it for about 3min. Turn off the gas.Serve hot and garnish with julienne ginger and coriander leaves.
Hara Gobi Recipe
Ingredients
cauliflower (cut into medium size florets) 500 gmsfresh coriander leaves 1 bunchfresh mint leaves 1 bunchgarlic flakes 3green chillies 4mustard seeds 1/4 tspcummin seeds 1/4 tspoil for fryingsalt to taste
Method
Boil the cauliflower until tender. Do not make it very soft.Grind together coriander leaves, mint leaves, green chillies and garlic to a paste with aslittle water as possible.Heat oil in a pan and add mustard and cummin seeds.When they splutter add the ground paste and fry for 3 minutes.Now add salt and the boiled cauliflower and saute.Leave it on fire until excess water dries up.Serve with rice or roti.Its very easy to make and delicious to eat.
Manpasand Gobi Recipe
Ingredients
one whole cauliflowerone or two potatoes (optional)green peas (optional)jeera (1 tsp)vegetable oil (1 tsp) - minimum oil is required if non stick pan is used.salt (to taste)coriander to garnishfor the marinademinced ginger and garlic - 1 tsp approx or depending on your tasteturmeric powder - 1/4 tsp approxred chilli powder - 1/2 tspcoriander powder - 1 tsptomato ketchup - 3 to 4 tsp (approx)tomato paste or plain puree - 1 to 2 tsp (approx)
Method
Separate the base of the cauliflower and cut it into big size florets by splitting action of theknife so that the pieces look like open bookCut cubes of the potato Mix the ingredients mentioned for the marinade well in a bigbowl,put the cauliflower potato and peas in the bowl and coat well with the marinade. Closethe bowl and allow to rest for a maximum of 2 hrs.Heat given oil in the non stick pan well, splutter jeera, put the marinated gobi and potato,give a good stir so that the vegetables get turned well and simmer.Close the lid to the pan with a little vent and let the vegetables cook in the marinade juicesslowly. Occasionally remove lid and give gentle stir without breaking florets.After well cooked(avoid over cooking) add salt, mix well , taste and take out on servingdish. Garnish with coriander. The recipe is low in oil. It tastes wonderful and all the 4-5times.
Paneer Gobi Recipe
Ingredients
scallions - 1 bunch (finely chopped)cauliflower - 1 medium (cut in small pcs)tomato ketchup - 2 tbspmustard seeds - 1 tspgreen chillies - 2 chopped (take more if you want spicy)coriander leaves - 2 tbsp (finely chopped)salt, turmeric powder, dhania powder, garam masala, red chilli powder & cumin powder- according to tasteoil - 1 tbsp
Method
Heat oil in shallow pan, put mustard seeds & green chillies, let seeds splutter.Now put chopped scallions & mix it for 2-3 minutes, to it add all masalas, mix well & thenput tomato Ketchup.Now when this mixture leaves oil, add cauliflower florets, mix well & cover it.Don't add water. Reduce the heat to low.It will be done in 10 -15 minutes, keep checking in between.Garnish with fresh coriander leaves.Serve hot with Roti or Paratha.
Tomato - Cauliflower Mix Recipe
Ingredients
1 cauliflower whole2 small tomatoes or 1 big2 potatoes medium size1/2 tsp turmeric powder1 1/2 tsp red chilli powder1 tsp cumin seeds (jeera)2 1/2 tsp cumin-coriander powder(dhania-jeera powder)oilcoriandersalt
Method
First cut the cauliflower into small pieces.Secondly tomatoes should be cut finely into long strips.Similarly cut the potatoes into thin long strips.Take 1 tablespoon oil into a frying pan, to this add Jeera seeds, then turmeric powder(very little), then chilli powder (1 1/2 tsp).Then first add tomatoes to it and fry it nicely.Then add potatoes and cauliflower to it and stir it again.Then add jeera-coriander powder and salt to it.Steam it nicely for 2 minutes or so.Garnish this with coriander and serve with chapati.
Aloo - gobi Fry Recipe
Ingredients
1/2 medium sized cauliflower cut into thin pieces1 potato peeled and cut as thin fries1 egg1 tbsp poppy seed1/2 onion chopped in length2 green chilli slit lengthwisesalt1/2 tsp turmeric1 tbsp oil
Method
Heat oil in a non-stick frying pan.Add potatoes, cauliflower, salt and turmeric. Mix.Cover and cook for 5 minutes.Remove cover, add onion. Mix and cook till potatoes are tender.Add chilli, poppy seed. Mix.Make space in the middle of the pan.Break the egg in the center.Mix it with the rest.Fry for 1 minute.
INDIAN GOBI STEW
Ingredients:1 quart water (filtered if possible)2 cans of corn (whole kernel)4 tablespoons olive oil2 tomatoes, diced1 red onion, chopped1 celery stalk, diced1 teaspoon chili powder2 cups artichoke hearts (pickled)1 clove garlic1/2 teaspoon paprika (Hungarian if available)1/4 cup Worcestershire sauce (check ingredients)1 tablespoon lemon peppersalt to tasteDirections:Bring water to a boil in pan and pour into large skillet. Add all ingredients in dish and stir continuously for 15-20 minutes or longer, until the mixture thickens. Allow to simmer for 15-20 minutes more. Let cool and serve. Serves four.
Goan coconut gobi
Ingredients
1 tbsp vegetable oil ¾ tsp mustard seeds (black preferably but yellow is okay) 1 tsp coriander seeds 2 tsp fresh root ginger, minced 2 green chillies, finely chopped ½ tbsp chopped almonds (optional) 1 small onion, finely chopped 200g/7¼oz cauliflower, cut into florets 200g/7¼oz broccoli, cut into florets2 medium tomatoes, chopped ½ tsp turmeric powder 200ml/7¼fl oz coconut milk 1 tsp salt1 tbsp waterfresh chopped coriander, to garnishchappatis, to serve
Method
1. Heat the oil in a pan over a high heat. When hot, add the mustard and coriander seeds. 2. Once the seeds start to pop, reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes. 3. Next, add the cauliflower and broccoli florets and stir to mix everything well. Cover and cook for five minutes. 4. Add the tomatoes, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender. 5. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick. 6. Serve garnished with fresh coriander and hot thick chappatis.
ACHARI GOBI
Cauliflower (Gobhi) cut into small flowerets - 500 gmsNigella seeds 1 1/2 tspMustard seeds 1 1/2 tspFennel seeds 1 1/2 tsp3 Red chillies Red chilli powder 1 tspVinegar or lemon juice 1 tablespoonFresh Coriander - finely chopped 1 tablespoonGinger juliennes 10 nosFresh Green Chilli - finely chopped 1 noWater 1 cupSalt to taste
1. Heat a thick bottomed pan on medium heat.2. Add Nigella seeds, Mustart Seeds, Fennel Seeds and Red Chillies in the pan and dry roast.3. Add 1/2 cup of water in pan and bring to boil.4. Add the Cauliflower florets.5. Add the red chillie powder, vinegar and salt.6. Stir fry .7. Reduce the heat and cover the pan and let it cook for 5 minutes.8. Make sure to stir occassionaly to avoid scorching and sticking to the pan surface.9. You may have to add water to prevent scorching.Garnish it with fresh coriander and ginger juliennes.Serve hot with roti, rice or naan.Note: You may like to add some oil after the step 2( once you dry roast the seeds just add a tablespoon of oil)
Methi Gobi
Ingredients
1 bunch of fresh fenugreek leaves(methi)
1 bunch of fresh coriander
1medium size cauliflower
2-3 chopped tomatoes
4-5 green chillies
5-6 garlic
1/2 inch ginger
1/4 tsp turmeric pwd
1/2 tsp red chilly pwd
1 tbsp coriander pwd
salt to taste
1/4 cup water
2 tbsp oil
Directions
1. Clean methi and fresh coriander. Chop it finely and wash it in thrice in water
2. Grind ginger, garlic and green chillies.
3. Chop cauliflower not ver fine
4. Take a pressure cooker add oil, when heated add ginger, garlic and green chilly paste. Cook for a minute
5. Then add chopped tomatoes, methi and coriander.
6. Mix well then add all the dry masalas
7. Add water and pressure cook it. Approximately 3 whistles.
8. Open the cooker add cauliflower and pressure cook it again and 3 whistles.
9. Open the cooker and dry the vegetable
10. Serve hot with roti, parantha, kulcha or naan.
Phul Gobi with Peppers
You need:3 tablespoons of oil1 onion, sliced1/2 teaspoon turmeric1 cauliflower, broken into floretssalt2 green chillies, seeded1 green, 1 yellow and 1 red pepper (capsicum) cored, seededand cut into strips
Method:Heat the oil in a pan, add the onion and fry until soft. Add the turmeric and cook for one minute. Add the cauliflower and salt to taste, stir well, cover and cook gently for about 10 minutes, until the cauliflower is almost cooked.Add the chillies and peppers, stir and cook for a further 5 minutes or until tender.
Thursday, May 28, 2009
Some sweet recipes for u..
SEMIYA PAYASAM
we will know that the semiya payasam we prepare at home has at least 500+ years of history. The recipe ingredients and the method have remained unchanged all these years. That is the greatness and as well as the simplicity of this recipe. What has changed is our attitude and regard towards such honest and soulful food. But that is a topic for another time.
Semiya, Sugar, Ghee, Milk, Cashews and Draksha ~ Ingredients for Payasam
Recipe:
4 cups whole milk½ cup cane sugar, ( or to taste)Fine semiya, one bunch, about the size that fits baby’s fist (10″ long)2 tablespoon of ghee, melted16 cashews and 16 golden raisins4 cardamom pods, seeds powdered
Heat ghee in a wide pot. Add and toast golden raisins to pink balloons first, and then cashews to pale gold color. Remove them in to a plate.
In the same pot, add and toast the semiya for one to two minutes. (This is to remove the raw wheat smell of semiya and I usually do it, but this is optional) Take the toasted semiya to a plate and keep aside.
In the same pot, add the milk and stir in sugar. Bring the milk to a rolling boil Reduce the heat and add the semiya. Also the cashews, golden raisins and cardamom powder. Simmer on slow heat for ten minutes. The fine semiya floats like water lily stems in a pond of sweetened milk. That is the consistency we want in semiya payasam.
Serve warm or cold, and enjoy this fine, honest dessert in the name of tradition.
A Sweet 500+ year old tradition ~ Semiya Payasam
Note:Semiya, the fine wheat noodles are a speciality of India. They are prepared with durum wheat flour and water. Semiya is egg free, and that is the major difference between western egg-laden vermicelli and Indian semiya. (Semiya is available at Indian grocery shops).
*************
KALAKAND
Kalakand, an exquisite, milk based sweet preparation is an interesting process. Concentrated milk called khoya and fresh paneer called chhana are mixed and simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut to squares and garnished with pistachios. That is kalakand. As you can imagine the kalakand has a rich taste.
Depending on the khoya-chhana ratio and sugar variety, kalakand is 2 types.Milky-white kalakand: Three parts chhana and one part khoya together simmered slowly with white sugar for hours. Continuous stirring and low heat cooking result in a pure-white kalakand. It’s a labor intensive process and usually you will find this milky-white kalakand at Indian sweet shops.Coral-pink kalakand. Chhana and Khoya are in 1:1 or 1:3 ratio and unprocessed, old-world style red sugar (turbinado) sweetens and colors the kalakand. This is the type we prepare at our home. Both varieties taste equally delicious, but I prefer the Coral-pink colored kalakand. Here is how I made it for Krishnashtami prasadam.
Recipe:(takes about 2-3 hours. Makes about 18 to 20 2×2x1 square shaped Kalakand)
½ gallon whole milk and juice from one lime - to prepare chhana½ gallon whole milk - to prepare Khoya (concentrated milk)2 to 2½ cups - unprocessed cane sugar (turbinado)1 cup, shelled and unsalted pistachios - coarsely crushed for garnishSilver or gold foil to decorate the kalakand
2 big, sturdy, wide based pots -
Chhana for Kalakand
1: Place the pots on stove-top and add half gallon milk to each pot to prepare chhana and khoya simultaneously.
Chhana: In one pot, once the milk starts to boil, reduce the heat. Add the limejuice and stir. Within minutes, you will see small clouds like white curds floating on top. Wait till they get bigger (if they don’t, add some more lime juice and stir) and the whey below gets less milky. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink. Gather the curds and discard the whey. The fresh paneer called chhana is ready.
Simmering Milk ………….. Thickened milk (khoya) after 2 Simmering Hours
Khoya: In another pot, once the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. (While thickening, stir now and then, and care should be taken that milk does not stick to the bottom of the pot.)
2: At this stage, to the khoya, add the freshly prepared chhana and sugar. On low heat, simmer continuously mixing, until the khoya-chhana mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.
3: Pour the firm mixture onto a plate. Level it evenly and allow it to cool completely. Then cut to squares or diamonds and garnish with gold/silver foil and pistachios.
Kalakand Cooling
Kalakand Cut to Squares
Kalakand Garnished with Pistachios ~ for Indian Sweets 101
Scrumptious Sabjis ~ Methi Matar Malai
Here is an easy meal idea that will taste like you spent hours in the kitchen, when in reality all you would need to do is pluck few leaves, open few packets or cans and grind some masala paste. 10 minutes in front of the stove, the result would be a very comforting creamy curry that is appropriate for family meal or a gathering of friends.
Speaking of friends get-togethers, we were invited a potluck party yesterday and I prepared some sweets with homemade malai. I kept a small cup of malai to the side to prepare this scrumptious sabji today. Store bought evaporated milk or concentrated almond milk/rice milk also works for this recipe. Give it a try.
from Hindi to English - Methi (Fenugreek), Matar (Peas) and Malai (Cream)
Recipe:
Fresh fenugreek leaves (methi) - 1 cupFresh peas (matar) - 1 cupMalai (cream) - half cup(homemade or store-bought evaporated milk - unsweetened variety)2 red potatoes - peeled and cubed to bite sized piecesSalt and turmeric to taste or half teaspoon eachPeanut oil or ghee - one teaspoon
Masala paste: One small red onion or shallot, one inch size ginger, six green chillies, two cloves, one inch piece of cinnamon stick, one teaspoon cumin and quarter cup of fresh peas (peas are added to thicken the sauce) - Grind to smooth consistency by adding half cup of water in a blender.
Heat oil in a wide skillet.
Add and saute the masala paste for 5 minutes on medium heat until the paste starts to turn red.
Now add one after another, first potatoes, then fenugreek leaves and finally peas Do a quick stir-fry until the leaves wilt.
Add malai (evaporated milk). Stir in salt and turmeric and about 1 cup of water. (I also added a half teaspoon of jaggery which helps to bring out the sweetness of peas. But this is optional.) Cover and cook for about 15 minutes on medium heat until potatoes and peas are cooked to tender and the sauce thickens. Serve warm. Tastes superb with chapatis or with naans.
My latest find is garlic naan from frozen section of Trader Joe’s. One packet is priced at 2 dollars and contains 4 good sized naans which are prepared in India and vacuum packed. We just have to heat them on stove-top or in oven. The flour, the layers, the garlic topping - very flavorful and quality stuff. Well, they are from India. Need I say more?
Methi Matar Malai with Garlic Naan ~ Our Meal Today
Pumpkin Halwa with Butternut Squash
Pumpkin Halwa with Butternut Squash and Almonds
The ingredients that we use in our cooking may not be constant but love, family and tradition, the natural, real ingredients that we share to celebrate the Deepavali festival are going to be constant and would always be there to sustain us through our life journey. Also if there is one festival that truly unites India, it is Deepavali~the festival of lights. All ages and religions joyously participate - Lighting the divas, sharing sweets, presents or enjoying firework displays. The festival has something for everyone. Even the grinch among us would shine and smile during this time.
Deepavali is also about giving and receiving a second chance in life and I am glad to share with you my second chance with pumpkin:) To tell you the truth, I am not a big fan of pumpkin, I never was. My dislike of this vegetable started in my childhood, continued through upto now. But after seeing several of my fellow food bloggers’ fabulous creations with this vegetable, I too wanted to join the fun. But would the pumpkin accept me, I was skeptical. So I took the help of almonds, milk kova and of course our true friend that would instantly bring joy to any occasion, ‘the sugar’. With the help of all these ingredients I have prepared pumpkin halwa with butternut squash. Boy, oh boy, what a delight that was. I was astounded by how generous the pumpkin was with its gentle sweetness and its ready mixing with other ingredients It may look all bulky and intimidating, but the vegetable has a sweet taste of a kind giant.
Many thanks to my fellow food bloggers (dear InjiPennu , where are you?), to my new friend pumpkin for inspring me to take this second chance and also to lovely Vee for hosting this special edition of Jihva. If it’s not for you guys, I would have never tried pumpkin again, I think. And this pumpkin halwa sweet truly is a special Diwali treat for us, and is going to be a tradition from now on in my family.
Butternut Squash ~ Cut in Half and Grated
Recipe:
Butternut Squash, almonds, milk and sugarGhee, rose water and cardamom
Prep work:
1. Almonds - Soak half-cup almonds in warm water for about 2 hours. Remove the skins and make a smooth powder in a food processor.
2. Butternut squash (2 pounder) - Peel the skin and cut into half lengthwise. Remove the seeds and finely grate using a mandoline. Comes about 3 cups of tightly packed grated squash.
3. Meanwhile prepare milk-sugar syrup: take 5 cups of whole milk and 2 cups of sugar in a big, thick-bottomed vessel. Cook the mixture until is gets thick and is reduced to about one fourths of the original quantity. Takes about 30 to 45 minutes.
4. Take 8 cardamoms, remove the skins and in a mortar pound the seeds into fine powder with a pestle.
Showtime:
1. In a big sturdy, wide bottomed vessel, heat about 2 tablespoons of ghee on medium heat.
2. Add the grated pumpkin to the melted ghee. And with a big slotted spoon, gently mix and cook the pumpkin. Cook for about 20 minutes, stirring in between, until the raw smell of pumpkin disappears and color changes from yellow to orange-yellow.
3. Add the almond powder and condensed milk-sugar kova. Add cardamom powder and two teaspoons of rose water. Gently mix and constantly stirring, cook the whole mixture until it comes together into a solid firm mass. Takes about 10 to 15 minutes.
4. Remove the halwa to a pan. Level it even and let cool. Keep it in the freezer for about one hour to firm it up even more. Remove and cut into squares or use a cookie cutter to cut round shape discs.
5. Serve chilled.
I think this halwa can stay fresh upto one week, when refrigerated.
Pumpkin Halwa ~ Our Diwali Treat ~
Paramannam (Sweet Rice)
Recipe:
6 cups of milk2 cups of cooked rice1 cup of sugar/powdered jaggery or to taste¼ cup of - golden raisins and cashews together, roasted in ghee4 cardamom pods - seeds powdered1 tablespoon of ghee
In a large, thick-bottomed saucepan, combine milk and sugar (or jaggery). Cook until sugar melts and milk thickens (just a little bit). Add cooked rice, cashews, golden raisins, cardamom powder and ghee. Mix thoroughly and cook on medium-low heat for about 15 minutes, stirring in-between, until the whole thing comes together. Turn off the heat. Keep it covered for few minutes. Paramannam further thickens on cooling. Serve warm or for a cool refreshing taste, refrigerate for about one hour.
we will know that the semiya payasam we prepare at home has at least 500+ years of history. The recipe ingredients and the method have remained unchanged all these years. That is the greatness and as well as the simplicity of this recipe. What has changed is our attitude and regard towards such honest and soulful food. But that is a topic for another time.
Semiya, Sugar, Ghee, Milk, Cashews and Draksha ~ Ingredients for Payasam
Recipe:
4 cups whole milk½ cup cane sugar, ( or to taste)Fine semiya, one bunch, about the size that fits baby’s fist (10″ long)2 tablespoon of ghee, melted16 cashews and 16 golden raisins4 cardamom pods, seeds powdered
Heat ghee in a wide pot. Add and toast golden raisins to pink balloons first, and then cashews to pale gold color. Remove them in to a plate.
In the same pot, add and toast the semiya for one to two minutes. (This is to remove the raw wheat smell of semiya and I usually do it, but this is optional) Take the toasted semiya to a plate and keep aside.
In the same pot, add the milk and stir in sugar. Bring the milk to a rolling boil Reduce the heat and add the semiya. Also the cashews, golden raisins and cardamom powder. Simmer on slow heat for ten minutes. The fine semiya floats like water lily stems in a pond of sweetened milk. That is the consistency we want in semiya payasam.
Serve warm or cold, and enjoy this fine, honest dessert in the name of tradition.
A Sweet 500+ year old tradition ~ Semiya Payasam
Note:Semiya, the fine wheat noodles are a speciality of India. They are prepared with durum wheat flour and water. Semiya is egg free, and that is the major difference between western egg-laden vermicelli and Indian semiya. (Semiya is available at Indian grocery shops).
*************
KALAKAND
Kalakand, an exquisite, milk based sweet preparation is an interesting process. Concentrated milk called khoya and fresh paneer called chhana are mixed and simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut to squares and garnished with pistachios. That is kalakand. As you can imagine the kalakand has a rich taste.
Depending on the khoya-chhana ratio and sugar variety, kalakand is 2 types.Milky-white kalakand: Three parts chhana and one part khoya together simmered slowly with white sugar for hours. Continuous stirring and low heat cooking result in a pure-white kalakand. It’s a labor intensive process and usually you will find this milky-white kalakand at Indian sweet shops.Coral-pink kalakand. Chhana and Khoya are in 1:1 or 1:3 ratio and unprocessed, old-world style red sugar (turbinado) sweetens and colors the kalakand. This is the type we prepare at our home. Both varieties taste equally delicious, but I prefer the Coral-pink colored kalakand. Here is how I made it for Krishnashtami prasadam.
Recipe:(takes about 2-3 hours. Makes about 18 to 20 2×2x1 square shaped Kalakand)
½ gallon whole milk and juice from one lime - to prepare chhana½ gallon whole milk - to prepare Khoya (concentrated milk)2 to 2½ cups - unprocessed cane sugar (turbinado)1 cup, shelled and unsalted pistachios - coarsely crushed for garnishSilver or gold foil to decorate the kalakand
2 big, sturdy, wide based pots -
Chhana for Kalakand
1: Place the pots on stove-top and add half gallon milk to each pot to prepare chhana and khoya simultaneously.
Chhana: In one pot, once the milk starts to boil, reduce the heat. Add the limejuice and stir. Within minutes, you will see small clouds like white curds floating on top. Wait till they get bigger (if they don’t, add some more lime juice and stir) and the whey below gets less milky. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink. Gather the curds and discard the whey. The fresh paneer called chhana is ready.
Simmering Milk ………….. Thickened milk (khoya) after 2 Simmering Hours
Khoya: In another pot, once the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. (While thickening, stir now and then, and care should be taken that milk does not stick to the bottom of the pot.)
2: At this stage, to the khoya, add the freshly prepared chhana and sugar. On low heat, simmer continuously mixing, until the khoya-chhana mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.
3: Pour the firm mixture onto a plate. Level it evenly and allow it to cool completely. Then cut to squares or diamonds and garnish with gold/silver foil and pistachios.
Kalakand Cooling
Kalakand Cut to Squares
Kalakand Garnished with Pistachios ~ for Indian Sweets 101
Scrumptious Sabjis ~ Methi Matar Malai
Here is an easy meal idea that will taste like you spent hours in the kitchen, when in reality all you would need to do is pluck few leaves, open few packets or cans and grind some masala paste. 10 minutes in front of the stove, the result would be a very comforting creamy curry that is appropriate for family meal or a gathering of friends.
Speaking of friends get-togethers, we were invited a potluck party yesterday and I prepared some sweets with homemade malai. I kept a small cup of malai to the side to prepare this scrumptious sabji today. Store bought evaporated milk or concentrated almond milk/rice milk also works for this recipe. Give it a try.
from Hindi to English - Methi (Fenugreek), Matar (Peas) and Malai (Cream)
Recipe:
Fresh fenugreek leaves (methi) - 1 cupFresh peas (matar) - 1 cupMalai (cream) - half cup(homemade or store-bought evaporated milk - unsweetened variety)2 red potatoes - peeled and cubed to bite sized piecesSalt and turmeric to taste or half teaspoon eachPeanut oil or ghee - one teaspoon
Masala paste: One small red onion or shallot, one inch size ginger, six green chillies, two cloves, one inch piece of cinnamon stick, one teaspoon cumin and quarter cup of fresh peas (peas are added to thicken the sauce) - Grind to smooth consistency by adding half cup of water in a blender.
Heat oil in a wide skillet.
Add and saute the masala paste for 5 minutes on medium heat until the paste starts to turn red.
Now add one after another, first potatoes, then fenugreek leaves and finally peas Do a quick stir-fry until the leaves wilt.
Add malai (evaporated milk). Stir in salt and turmeric and about 1 cup of water. (I also added a half teaspoon of jaggery which helps to bring out the sweetness of peas. But this is optional.) Cover and cook for about 15 minutes on medium heat until potatoes and peas are cooked to tender and the sauce thickens. Serve warm. Tastes superb with chapatis or with naans.
My latest find is garlic naan from frozen section of Trader Joe’s. One packet is priced at 2 dollars and contains 4 good sized naans which are prepared in India and vacuum packed. We just have to heat them on stove-top or in oven. The flour, the layers, the garlic topping - very flavorful and quality stuff. Well, they are from India. Need I say more?
Methi Matar Malai with Garlic Naan ~ Our Meal Today
Pumpkin Halwa with Butternut Squash
Pumpkin Halwa with Butternut Squash and Almonds
The ingredients that we use in our cooking may not be constant but love, family and tradition, the natural, real ingredients that we share to celebrate the Deepavali festival are going to be constant and would always be there to sustain us through our life journey. Also if there is one festival that truly unites India, it is Deepavali~the festival of lights. All ages and religions joyously participate - Lighting the divas, sharing sweets, presents or enjoying firework displays. The festival has something for everyone. Even the grinch among us would shine and smile during this time.
Deepavali is also about giving and receiving a second chance in life and I am glad to share with you my second chance with pumpkin:) To tell you the truth, I am not a big fan of pumpkin, I never was. My dislike of this vegetable started in my childhood, continued through upto now. But after seeing several of my fellow food bloggers’ fabulous creations with this vegetable, I too wanted to join the fun. But would the pumpkin accept me, I was skeptical. So I took the help of almonds, milk kova and of course our true friend that would instantly bring joy to any occasion, ‘the sugar’. With the help of all these ingredients I have prepared pumpkin halwa with butternut squash. Boy, oh boy, what a delight that was. I was astounded by how generous the pumpkin was with its gentle sweetness and its ready mixing with other ingredients It may look all bulky and intimidating, but the vegetable has a sweet taste of a kind giant.
Many thanks to my fellow food bloggers (dear InjiPennu , where are you?), to my new friend pumpkin for inspring me to take this second chance and also to lovely Vee for hosting this special edition of Jihva. If it’s not for you guys, I would have never tried pumpkin again, I think. And this pumpkin halwa sweet truly is a special Diwali treat for us, and is going to be a tradition from now on in my family.
Butternut Squash ~ Cut in Half and Grated
Recipe:
Butternut Squash, almonds, milk and sugarGhee, rose water and cardamom
Prep work:
1. Almonds - Soak half-cup almonds in warm water for about 2 hours. Remove the skins and make a smooth powder in a food processor.
2. Butternut squash (2 pounder) - Peel the skin and cut into half lengthwise. Remove the seeds and finely grate using a mandoline. Comes about 3 cups of tightly packed grated squash.
3. Meanwhile prepare milk-sugar syrup: take 5 cups of whole milk and 2 cups of sugar in a big, thick-bottomed vessel. Cook the mixture until is gets thick and is reduced to about one fourths of the original quantity. Takes about 30 to 45 minutes.
4. Take 8 cardamoms, remove the skins and in a mortar pound the seeds into fine powder with a pestle.
Showtime:
1. In a big sturdy, wide bottomed vessel, heat about 2 tablespoons of ghee on medium heat.
2. Add the grated pumpkin to the melted ghee. And with a big slotted spoon, gently mix and cook the pumpkin. Cook for about 20 minutes, stirring in between, until the raw smell of pumpkin disappears and color changes from yellow to orange-yellow.
3. Add the almond powder and condensed milk-sugar kova. Add cardamom powder and two teaspoons of rose water. Gently mix and constantly stirring, cook the whole mixture until it comes together into a solid firm mass. Takes about 10 to 15 minutes.
4. Remove the halwa to a pan. Level it even and let cool. Keep it in the freezer for about one hour to firm it up even more. Remove and cut into squares or use a cookie cutter to cut round shape discs.
5. Serve chilled.
I think this halwa can stay fresh upto one week, when refrigerated.
Pumpkin Halwa ~ Our Diwali Treat ~
Paramannam (Sweet Rice)
Recipe:
6 cups of milk2 cups of cooked rice1 cup of sugar/powdered jaggery or to taste¼ cup of - golden raisins and cashews together, roasted in ghee4 cardamom pods - seeds powdered1 tablespoon of ghee
In a large, thick-bottomed saucepan, combine milk and sugar (or jaggery). Cook until sugar melts and milk thickens (just a little bit). Add cooked rice, cashews, golden raisins, cardamom powder and ghee. Mix thoroughly and cook on medium-low heat for about 15 minutes, stirring in-between, until the whole thing comes together. Turn off the heat. Keep it covered for few minutes. Paramannam further thickens on cooling. Serve warm or for a cool refreshing taste, refrigerate for about one hour.
Indian assorted recipes for u..
CRAB KISSES
Ingredients:
1 - crab, boiled and minced
1 tbsp - flour
1 tsp - sliced green onions
1 - egg, slightly beaten
salt and pepper to taste
pinch - nutmeg
For Sweet and Sour Sauce:
2 tbsp - sugar
1 tbsp - vinegar
1 tbsp - each of tomato and soya sauce
1 tsp - corn flour
� cup - water
Method:
Combine together all the above ingredients.
Mix well, then drop with the help of a teaspoon in smoking oil and deep fry to a golden brown colour.
Drain well and serve on toothpicks with sweet and sour sauce.
For Sweet and Sour Sauce:
Dissolve cornflour in 2 tbsp. water.
Mix sugar, � cup water and vinegar together in a pan and cook over a slow fire till the sugar dissolves.
Put cornflour, soya and tomato sauce and keep on stirring till the sauce turns thick.
Remove from fire and cool nicely before serving.
Makes:4 Servings
SHANGHAI PRAWNS
Ingredients:
8 - large prawns, cleaned, shelled and deveined
1 - egg, beaten
1 tsp - each of sugar and tomato ketchup
� cup - chicken or meat stock
1 tsp - cornflour blended with 2 tbsp - water
pinch - ajinomotto
1 - red chilli
1 - medium onions, minced
salt and pepper to taste
oil as required
Method:
Pound the chilli to a paste with little oil.
Cut the prawns into 2 pieces lengthwise.
Mix the prawns with egg, salt and pepper and deep fry each piece separately to a golden brown colour. Drain well.
Heat 2 tbsps. oil and fry the onions till transparent.
Add chilli, sugar, tomato sauce, ajinomotto and salt.
Mix well then add prawns and stock.
Cook over a slow fire for 10 mins.
Add the cornflour mixture gradually stirring all the time until boiling point is reached.
Serve immediately.
Makes:4 to 5 servings
FRIED RICE WITH NUTS
Ingredients:
2 cups - boiled rice
� cup - boiled prawns
25 g - each of roasted peanuts, cashewnuts and walnuts
2 - eggs, beaten
4 - green onions, sliced
1 - capsicum, shredded
1 tbsp - soya sauce
5 tbsp - oil
salt and pepper to taste
Method:
Deep fry walnuts and cashew nuts and chop coarsely.
Heat 3 tbsps. oil and fry onions till transparent.
Add capsicum and prawns and fry for 5 mins.
Heat 2 tbsps. oil again and fry rice for 5 mins.
Mix in eggs, soya sauce and salt and keep on stirring till the eggs turn firm.
Mix in the rest of the ingredients and serve hot.
Makes:4 Servings
VERMICELLI & MEATBALL SOUP
Ingredients:
500 g - cabbage, shredded
60 g - vermicelli
3 cups - each of chicken stock and tomato juice
salt and pepper to taste
For Meatballs:
250 g - minced meat
3 tbsp - minced onion
� tsp - minced ginger
1 - egg
salt to taste
Method:
Mix all the meat ball ingredients together.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
Fry vermicelli in a little oil to a golden brown colour.
Bring stock and tomato juice to a boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins.
Sprinkle pepper and vermicelli on top and serve immediately.
Makes:4 Servings
CAULIFLOWER & MUSHROOM MIX
Ingredients:
1 - medium cauliflower, broken into flowerets
5 - mushrooms, sliced
6 - water chestnuts, quartered
2 tbsp - soya sauce
salt to taste
2 tbsp - oil
Method:
Boil cauliflower till almost done. Drain well.
Heat 2 tbsps. oil and fry mushrooms to a light golden colour.
Add little water and cook till almost done, put in chestnuts and continue cooking till the mushrooms are done.
Add cauliflower and rest of the ingredients and keep on stirring till the gravy turns little thick.
Serve hot.
Serves:4
CHINA GRASS PUDDING WITH FRUITS
Ingredients:
4 cups - milk
2 cups - either fresh or candied fruits of your choice, diced
4 tsp - finely sliced china grass
5 tbsp - sugar
4 tbsp - cream
a few drops - essence of your choice
Method:
Put china grass in � cup of water and stir over a sow fire till it melts completely into the water.
Mix sugar with milk and cook over a slow fire till the sugar dissolves.
Mix in china grass bring to a boil and remove from fire.
Cool, mix in essence and cream and put in a rinsed flat dish.
Set in a cool place or in a fridge till it turns firm.
Cut into pieces, mix with fruits and serve at once
Serves:4 to 6
FISH BALLS WITH SWEET AND SOUR SAUCE
Ingredients:
250 g - fish, boiled and flaked
� tsp - minced ginger
1 - green onion, minced
2 tsp - cornflour
1 - egg lightly beaten
salt and pepper to taste
For the Sauce:
1 tbsp - soya sauce
� tbsp - vinegar
Method:
Mix all the ingredients together with the exception of sauce ingredients.
Knead to a smooth mixture, form into round balls and deep fry to a golden colour. Drain well.
Mix together the sauce ingredients and cook over a slow fire stirring all the time till the sauce thickens.
Serve the sauce in a separate bowl.
The fish balls are dipped in the sauce before being eaten.
Serves:4 to 6
CHUTNEY'S:
SWEET CHUTNEY
Ingredients:
Tamarind pulp 2 tea spns
Sugar/Jaggery 2 and 1/2 tbl spns
Red chilli powder 2 tea spn
Jeera powder 1/2 tea spn
Green chilli(slit into two) 1
Salt As per taste
Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli.
Use as and when required. It can be preserved for 4-5 days in refrigerator.
Preparation time : 15min
ONION CHUTNEY
Ingredients:
2 cups onion pieces
5-6 red chilies
1/4 tea spn tamarind extract (thick extract of 2-3 pieces of tamarind)
1 tea spn jaggery
1/2 tea spn mustard seeds
4-5 curry leaves
Oil
Salt
Method:
Heat oil, add mustard seeds. When they start popping, add curry leaves and fry for sometime.
Grind the seasoning and all other ingredients to a paste without adding too much water.
Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked.
Serves : 3-4
Preparation time : 15mins
PS: I ground it to a coarse paste. But I feel it will taste better if you can grind it to smooth paste.
GREEN CHILI CHUTNEY
Adults only chutney - Attempt this only if your taste buds are mature enough to handle very spicy dishes :).
This chutney is a classic example of very hot chutneys served along with rice or rottis. This is one of those dishes that are made in advance and saved for a week or so. When people eat this, most of the times their faces turn red, but still everyone likes this. I reduced the amount of chilies to suit our taste buds.
Ingredients:
20 green chilies
1/2 cup chopped onion
1/2 cup peanuts
1 tea spn jaggery
1/4 tea spn tamarind extract or 2 pieces of tamarind
1/2 tea spn cumin seeds
1 tea spn chopped garlic
1 tea spn chopped ginger
3-4 strands coriander leaves
4-5 curry leaves
Oil
Salt
Increase the amount of green chilies if you can handle more spicy dishes.
Method:
Heat a little oil and fry green chilies. Take them out and add peanuts. Fry for sometime. Take them out.
Now add curry leaves, onion, garlic and fry till onions turn translucent. Cool to room temperature.
Grind all the ingredients without adding water.
Take out in an airtight container and refrigerate. This remains good for about 1 week. Serve with rice or chapathis or rottis.
Serves : 3-4
Preparation time : 15mins
GINGER CHUTNEY (ALLE CHUTNEY)
This is again a traditional chutney made with many dosas, rotis etc. This can be served with or without seasoning.
Ingredients:
1 cup fresh/frozen coconut
1$B!m(J piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt
For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili
Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.
Serve the chutney with dosa or idli.
Serves : 3
Preparation time : 10mins
GARLIC CHUTNEY (LOSNEY CHUTNEY)
This is a very famous chutney in North Kanara. My mother prepares this with coconut dosa(soyi polo) or rice roti(alayle pita rotti). But some people make this with urad daal dosa or as a side dish with rice. Ilike this chutney-coconut dosa combination very much.
Ingredients:
4-5 cloves garlic
1/2 cup fresh/frozen coconut
4-5 red chillies
1/4 tea spn tamarind extract or 1 piece of tamarind
Oil
Salt
Method:
Heat oil and fry garlic till brown (always remove the skin before frying garlic. Otherwise the garlic may splutter. My neighbour had serious burns on her face due to this). This step has to be done with extra care since the oil may catch fire sometimes.
Grind the fried garlic with coconut,red chillies,tamarind,coconut and salt.
Serve chutney with hot dosa.
Serves : 4
Preparation time : 10 min
CORIANDER CHUTNEY
All these days I was including coriander leaves in coconut chutney and call it $B!F(Jcoriander chutney$B!F(J. But I knew I was missing something. I always loved the chutney that my friend Poornima prepares with masala dosa. But out of sheer laziness, I always skipped it whenever I prepared her version of masala dosa. I took the recipe of her chutney long back, but never tried it. This time I made sure to prepare this and the combination tasted divine.
Ingredients:
1/2 cup fresh/frozen coconut
3-4 green chilies
5-6 curry leaves
3-4 strands coriander leaves
2-3 garlic cloves(small) (if using American big garlic, use just 1)
1/4 cup dalia split (Kadle pappu/hurigadale/chutney daal/putani)
1/4 tea spn tamarind extract
Oil
Salt
Method:
Heat oil and fry green chilies. Grind them along with all other ingredients.
Serve with dosa or idli.
Serves : 3-4
Preparation time : 10mins
CHOLE-BHATURE
Chole - Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole. Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it again. It came out very well. So before I forget the recipe, I thought of posting it here. This may not be the authentic version of Chole, but I am sure you all will enjoy it.
Bhature is made of maida(refined flour) and deep fried in oil. The actual Bhature is of a chapathi size. But I made them very small, so that I could fry them in the smallest pan I had. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature.
Bhature
Ingredients:
2 cups maida or all purpose flour
1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt
Method:
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr.
Take a small ball of the dough and roll into the desired sized Bhature.
Deep fry the Bhature in oil.
Chole
Ingredients:
1 and 1/2 cups chick peas (or 1 can of chick peas)
3/4 cup chopped onion
1 big tomato
1/2 tea spn ginger-garlic paste
1 green cardamom
2-3 cloves
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds(methi)
1/2 tea spn black salt (rock salt)
1 tea spn kasuri methi(optional)
3-4 black peppers
1/2 tea spn chili powder
1 tea spn oil/ghee
2-3 strands coriander leaves
Salt
Method:
Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times.
Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.
Dry roast all masalas from cardamom to black pepper and powder them.
Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish.
Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas and cook for another 5mins. Garnish with coriander leaves.
Serve hot with Bhature.
Serves : 3-4
Preparation time : 45mins
PS: If you want more gravy, increase the tomato and onions
Omapodi
Omapodi is a common snack item in South Indian cuisine some what similar to its North Indian cousins like Sev, Ghatia etc. It is also prepared during festivals like Diwali etc. Here's my version of omapodi adapted from my mother's recipe.
Ingredients
Chick Pea Flour / Besan / Kadalai Maavu – 2 cups (Sifted)
Rice Flour / Arsi Maavu – 1 cup
Carom Seeds / Ajwain / Omam – 1 tsp
Hing/Asefoetida – ½ tsp
Chili Powder – 1 or ½ tsp (Optional)
Butter – 1 to 1 ½ tsp
Salt to taste
Oil for deep frying
Method
1. Soak ajwain in water for ½ to 1 hour and grind to a paste and extract/filter the juice. Ajwain seeds when added as-is to the dough tend to get stuck in the omapodi press and don’t fall/flow freely into the oil. This can sometimes cause accidents.
2. Mix ajwain extract/juice with rest of the ingredients except the oil to form a firm to medium firm dough. Add water as needed.
3. Oil the inside of the omapodi press. This prevents the dough from sticking to the sides of the press. Fill it with the dough. Check the ends of the press are snug. If they are loose they might come off and drop in the oil below.
4. In a kadai/round bottom pan or deep fryer. Heat oil for deep frying.
5. When the oil is hot using the press squeeze the dough directly into the oil.
6. When the omapodi is yellow to golden yellow or the “Whoosh” sound subsides; the omapodi is cooked and ready to be removed from the oil.
7. Because the omapodi are so thin it tends to go from yellow to burnt within a wink of a eye so pay special attention.
Makes
Approximately 20-25 medium to big size omapodis
Tip
1. The firmer the dough the harder the omapodi is to bite/crunch.
2. If the dough is very soft the omapodi tends to break while falling from the press
3 . Add more butter to get a softer/gentler bite/crunch, again too much butter is not good as the omapodi tends to break easily.
DAHI GHOSH
1 hour 15 minutes 5 people
INGREDIENTS
1 kg - mutton (meat)
1 large onion - medium sliced
2 cinammon pieces
4 - 5 cloves
2 - red chillies
1 tsp - turmeric
2 tsp - ginger garlic paste
2 cup - curd
Salt for marination
1 stock cube
3 tbsp - oil
Chutney Ingrediets:
Coriander leaves - handful
2 - 3 green chillies
1 tsp - cummin seeds
METHOD
1. Marinate the mutton with salt for an hour. Grind the chutney ingredients, mix with curd and keep it aside.
2. Fry the onions till they turn golden brown. Add ginger garlic paste, cinnamon, cloves, red chillies, turmeric and fry them for 2 minutes.
3. Then add the marinated mutton and mix well till its own juices start coming out. Add a stock cube in a cup of water and cook the mutton further in the stock for � hour.
4. When the mutton is well cooked, add the chutney-curd mixture and cook for another 15-25 minutes till the oil floats on top.
5. Garnish it with coriander leaves and serve with rice or rotis.
MIXED VEG SANDWICH
Ingredients
1. Fine rawa - 1 tbsp
2. Capsicum - 1 small
3. Onion - 1
4. Tomato - 1
5. Cabbage - 1 katori (finely chopped)
6. Peas/French beans - 1/2 cup
7. Green chili - 1 (Fine paste)
8. Coriander leaves - 1/2 cup 9. Salt - to taste
10. Sugar - to taste
11. Cream - 2 tbsp
Method
1. Finely chop capsicum, cabbage, onion, tomato, coriander leaves.
2. Mix together all ingredients from 1-11.
3. Apply this mixture between two bread slices.
4. Put a fry pan on heat. Put 2 tsp. of oil in it.
5. Fry these sandwiches till golden brown.
RAVA PONGAL RECIPE:
Ingredients:
1 cup Rava
1/2 cup Moong Dal
10 Cashew Nuts
4 tbs Ghee
Curry Leaves
1 tsp Chopped Ginger
1 tsp Blackpeppercorn
1 tsp Cumin Seeds
Salt to taste
Method:
Fry the rava without any oil till it is really hot to touch.
Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
Pressure cook the moong dal with 1 cup of water.
After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
Add the required salt.
Allow this to boil well.
Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
While the rava is being cooked add the ghee little by little.
Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
Serve with coconut chutney.
JEERAGA RASAM RECIPE:
Ingredients:
Tuvar Dal
Red chillies
Cumin seeds
Tomatoes
Tamarind extract
Salt
Turmeric powder
Mustard seeds
Oil
Asafoetida
Black pepper powder
Method:
Soak the tuvar dal.
Grind the soaked dal, red chillies, cumin seeds and tomatoes.
Boil the tamarind extract, salt, turmeric powder.
Add the ground paste and boil this.
Add in more water and let it boil over.
Season with mustard seeds, a pinch of asafoetida and a pinch of black pepper powder.
Ingredients:
1 - crab, boiled and minced
1 tbsp - flour
1 tsp - sliced green onions
1 - egg, slightly beaten
salt and pepper to taste
pinch - nutmeg
For Sweet and Sour Sauce:
2 tbsp - sugar
1 tbsp - vinegar
1 tbsp - each of tomato and soya sauce
1 tsp - corn flour
� cup - water
Method:
Combine together all the above ingredients.
Mix well, then drop with the help of a teaspoon in smoking oil and deep fry to a golden brown colour.
Drain well and serve on toothpicks with sweet and sour sauce.
For Sweet and Sour Sauce:
Dissolve cornflour in 2 tbsp. water.
Mix sugar, � cup water and vinegar together in a pan and cook over a slow fire till the sugar dissolves.
Put cornflour, soya and tomato sauce and keep on stirring till the sauce turns thick.
Remove from fire and cool nicely before serving.
Makes:4 Servings
SHANGHAI PRAWNS
Ingredients:
8 - large prawns, cleaned, shelled and deveined
1 - egg, beaten
1 tsp - each of sugar and tomato ketchup
� cup - chicken or meat stock
1 tsp - cornflour blended with 2 tbsp - water
pinch - ajinomotto
1 - red chilli
1 - medium onions, minced
salt and pepper to taste
oil as required
Method:
Pound the chilli to a paste with little oil.
Cut the prawns into 2 pieces lengthwise.
Mix the prawns with egg, salt and pepper and deep fry each piece separately to a golden brown colour. Drain well.
Heat 2 tbsps. oil and fry the onions till transparent.
Add chilli, sugar, tomato sauce, ajinomotto and salt.
Mix well then add prawns and stock.
Cook over a slow fire for 10 mins.
Add the cornflour mixture gradually stirring all the time until boiling point is reached.
Serve immediately.
Makes:4 to 5 servings
FRIED RICE WITH NUTS
Ingredients:
2 cups - boiled rice
� cup - boiled prawns
25 g - each of roasted peanuts, cashewnuts and walnuts
2 - eggs, beaten
4 - green onions, sliced
1 - capsicum, shredded
1 tbsp - soya sauce
5 tbsp - oil
salt and pepper to taste
Method:
Deep fry walnuts and cashew nuts and chop coarsely.
Heat 3 tbsps. oil and fry onions till transparent.
Add capsicum and prawns and fry for 5 mins.
Heat 2 tbsps. oil again and fry rice for 5 mins.
Mix in eggs, soya sauce and salt and keep on stirring till the eggs turn firm.
Mix in the rest of the ingredients and serve hot.
Makes:4 Servings
VERMICELLI & MEATBALL SOUP
Ingredients:
500 g - cabbage, shredded
60 g - vermicelli
3 cups - each of chicken stock and tomato juice
salt and pepper to taste
For Meatballs:
250 g - minced meat
3 tbsp - minced onion
� tsp - minced ginger
1 - egg
salt to taste
Method:
Mix all the meat ball ingredients together.
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour.
Fry vermicelli in a little oil to a golden brown colour.
Bring stock and tomato juice to a boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins.
Sprinkle pepper and vermicelli on top and serve immediately.
Makes:4 Servings
CAULIFLOWER & MUSHROOM MIX
Ingredients:
1 - medium cauliflower, broken into flowerets
5 - mushrooms, sliced
6 - water chestnuts, quartered
2 tbsp - soya sauce
salt to taste
2 tbsp - oil
Method:
Boil cauliflower till almost done. Drain well.
Heat 2 tbsps. oil and fry mushrooms to a light golden colour.
Add little water and cook till almost done, put in chestnuts and continue cooking till the mushrooms are done.
Add cauliflower and rest of the ingredients and keep on stirring till the gravy turns little thick.
Serve hot.
Serves:4
CHINA GRASS PUDDING WITH FRUITS
Ingredients:
4 cups - milk
2 cups - either fresh or candied fruits of your choice, diced
4 tsp - finely sliced china grass
5 tbsp - sugar
4 tbsp - cream
a few drops - essence of your choice
Method:
Put china grass in � cup of water and stir over a sow fire till it melts completely into the water.
Mix sugar with milk and cook over a slow fire till the sugar dissolves.
Mix in china grass bring to a boil and remove from fire.
Cool, mix in essence and cream and put in a rinsed flat dish.
Set in a cool place or in a fridge till it turns firm.
Cut into pieces, mix with fruits and serve at once
Serves:4 to 6
FISH BALLS WITH SWEET AND SOUR SAUCE
Ingredients:
250 g - fish, boiled and flaked
� tsp - minced ginger
1 - green onion, minced
2 tsp - cornflour
1 - egg lightly beaten
salt and pepper to taste
For the Sauce:
1 tbsp - soya sauce
� tbsp - vinegar
Method:
Mix all the ingredients together with the exception of sauce ingredients.
Knead to a smooth mixture, form into round balls and deep fry to a golden colour. Drain well.
Mix together the sauce ingredients and cook over a slow fire stirring all the time till the sauce thickens.
Serve the sauce in a separate bowl.
The fish balls are dipped in the sauce before being eaten.
Serves:4 to 6
CHUTNEY'S:
SWEET CHUTNEY
Ingredients:
Tamarind pulp 2 tea spns
Sugar/Jaggery 2 and 1/2 tbl spns
Red chilli powder 2 tea spn
Jeera powder 1/2 tea spn
Green chilli(slit into two) 1
Salt As per taste
Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame mixing occasionally till the mixture becomes thick. Discard the green chilli.
Use as and when required. It can be preserved for 4-5 days in refrigerator.
Preparation time : 15min
ONION CHUTNEY
Ingredients:
2 cups onion pieces
5-6 red chilies
1/4 tea spn tamarind extract (thick extract of 2-3 pieces of tamarind)
1 tea spn jaggery
1/2 tea spn mustard seeds
4-5 curry leaves
Oil
Salt
Method:
Heat oil, add mustard seeds. When they start popping, add curry leaves and fry for sometime.
Grind the seasoning and all other ingredients to a paste without adding too much water.
Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked.
Serves : 3-4
Preparation time : 15mins
PS: I ground it to a coarse paste. But I feel it will taste better if you can grind it to smooth paste.
GREEN CHILI CHUTNEY
Adults only chutney - Attempt this only if your taste buds are mature enough to handle very spicy dishes :).
This chutney is a classic example of very hot chutneys served along with rice or rottis. This is one of those dishes that are made in advance and saved for a week or so. When people eat this, most of the times their faces turn red, but still everyone likes this. I reduced the amount of chilies to suit our taste buds.
Ingredients:
20 green chilies
1/2 cup chopped onion
1/2 cup peanuts
1 tea spn jaggery
1/4 tea spn tamarind extract or 2 pieces of tamarind
1/2 tea spn cumin seeds
1 tea spn chopped garlic
1 tea spn chopped ginger
3-4 strands coriander leaves
4-5 curry leaves
Oil
Salt
Increase the amount of green chilies if you can handle more spicy dishes.
Method:
Heat a little oil and fry green chilies. Take them out and add peanuts. Fry for sometime. Take them out.
Now add curry leaves, onion, garlic and fry till onions turn translucent. Cool to room temperature.
Grind all the ingredients without adding water.
Take out in an airtight container and refrigerate. This remains good for about 1 week. Serve with rice or chapathis or rottis.
Serves : 3-4
Preparation time : 15mins
GINGER CHUTNEY (ALLE CHUTNEY)
This is again a traditional chutney made with many dosas, rotis etc. This can be served with or without seasoning.
Ingredients:
1 cup fresh/frozen coconut
1$B!m(J piece ginger
1/4th tea spn tamarind extract
4 green chilis
Salt
For seasoning:
Oil
1/2 tea spn mustard seeds
1/2 tea spn urad dal
3-4 curry leaves
1 red chili
Method:
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds. When they start popping, add urad dal. When dal turns slightly brownish, add curry leaves, broken red chilies. Fry for a little while. Pour this seasoning over chutney.
Serve the chutney with dosa or idli.
Serves : 3
Preparation time : 10mins
GARLIC CHUTNEY (LOSNEY CHUTNEY)
This is a very famous chutney in North Kanara. My mother prepares this with coconut dosa(soyi polo) or rice roti(alayle pita rotti). But some people make this with urad daal dosa or as a side dish with rice. Ilike this chutney-coconut dosa combination very much.
Ingredients:
4-5 cloves garlic
1/2 cup fresh/frozen coconut
4-5 red chillies
1/4 tea spn tamarind extract or 1 piece of tamarind
Oil
Salt
Method:
Heat oil and fry garlic till brown (always remove the skin before frying garlic. Otherwise the garlic may splutter. My neighbour had serious burns on her face due to this). This step has to be done with extra care since the oil may catch fire sometimes.
Grind the fried garlic with coconut,red chillies,tamarind,coconut and salt.
Serve chutney with hot dosa.
Serves : 4
Preparation time : 10 min
CORIANDER CHUTNEY
All these days I was including coriander leaves in coconut chutney and call it $B!F(Jcoriander chutney$B!F(J. But I knew I was missing something. I always loved the chutney that my friend Poornima prepares with masala dosa. But out of sheer laziness, I always skipped it whenever I prepared her version of masala dosa. I took the recipe of her chutney long back, but never tried it. This time I made sure to prepare this and the combination tasted divine.
Ingredients:
1/2 cup fresh/frozen coconut
3-4 green chilies
5-6 curry leaves
3-4 strands coriander leaves
2-3 garlic cloves(small) (if using American big garlic, use just 1)
1/4 cup dalia split (Kadle pappu/hurigadale/chutney daal/putani)
1/4 tea spn tamarind extract
Oil
Salt
Method:
Heat oil and fry green chilies. Grind them along with all other ingredients.
Serve with dosa or idli.
Serves : 3-4
Preparation time : 10mins
CHOLE-BHATURE
Chole - Bhature is one of the most popular dishes from Punjab. Every one has their own recipe for Chole. Even I have tried making it many times. All my friends loved my recipe. But somehow, I was not cooking Chole at home anymore. When I got a request for this recipe, I prepared it again. It came out very well. So before I forget the recipe, I thought of posting it here. This may not be the authentic version of Chole, but I am sure you all will enjoy it.
Bhature is made of maida(refined flour) and deep fried in oil. The actual Bhature is of a chapathi size. But I made them very small, so that I could fry them in the smallest pan I had. I followed the great chef Sanjeev Kapoor’s recipe with few changes for bhature.
Bhature
Ingredients:
2 cups maida or all purpose flour
1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt
Method:
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr.
Take a small ball of the dough and roll into the desired sized Bhature.
Deep fry the Bhature in oil.
Chole
Ingredients:
1 and 1/2 cups chick peas (or 1 can of chick peas)
3/4 cup chopped onion
1 big tomato
1/2 tea spn ginger-garlic paste
1 green cardamom
2-3 cloves
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds(methi)
1/2 tea spn black salt (rock salt)
1 tea spn kasuri methi(optional)
3-4 black peppers
1/2 tea spn chili powder
1 tea spn oil/ghee
2-3 strands coriander leaves
Salt
Method:
Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times.
Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.
Dry roast all masalas from cardamom to black pepper and powder them.
Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish.
Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas and cook for another 5mins. Garnish with coriander leaves.
Serve hot with Bhature.
Serves : 3-4
Preparation time : 45mins
PS: If you want more gravy, increase the tomato and onions
Omapodi
Omapodi is a common snack item in South Indian cuisine some what similar to its North Indian cousins like Sev, Ghatia etc. It is also prepared during festivals like Diwali etc. Here's my version of omapodi adapted from my mother's recipe.
Ingredients
Chick Pea Flour / Besan / Kadalai Maavu – 2 cups (Sifted)
Rice Flour / Arsi Maavu – 1 cup
Carom Seeds / Ajwain / Omam – 1 tsp
Hing/Asefoetida – ½ tsp
Chili Powder – 1 or ½ tsp (Optional)
Butter – 1 to 1 ½ tsp
Salt to taste
Oil for deep frying
Method
1. Soak ajwain in water for ½ to 1 hour and grind to a paste and extract/filter the juice. Ajwain seeds when added as-is to the dough tend to get stuck in the omapodi press and don’t fall/flow freely into the oil. This can sometimes cause accidents.
2. Mix ajwain extract/juice with rest of the ingredients except the oil to form a firm to medium firm dough. Add water as needed.
3. Oil the inside of the omapodi press. This prevents the dough from sticking to the sides of the press. Fill it with the dough. Check the ends of the press are snug. If they are loose they might come off and drop in the oil below.
4. In a kadai/round bottom pan or deep fryer. Heat oil for deep frying.
5. When the oil is hot using the press squeeze the dough directly into the oil.
6. When the omapodi is yellow to golden yellow or the “Whoosh” sound subsides; the omapodi is cooked and ready to be removed from the oil.
7. Because the omapodi are so thin it tends to go from yellow to burnt within a wink of a eye so pay special attention.
Makes
Approximately 20-25 medium to big size omapodis
Tip
1. The firmer the dough the harder the omapodi is to bite/crunch.
2. If the dough is very soft the omapodi tends to break while falling from the press
3 . Add more butter to get a softer/gentler bite/crunch, again too much butter is not good as the omapodi tends to break easily.
DAHI GHOSH
1 hour 15 minutes 5 people
INGREDIENTS
1 kg - mutton (meat)
1 large onion - medium sliced
2 cinammon pieces
4 - 5 cloves
2 - red chillies
1 tsp - turmeric
2 tsp - ginger garlic paste
2 cup - curd
Salt for marination
1 stock cube
3 tbsp - oil
Chutney Ingrediets:
Coriander leaves - handful
2 - 3 green chillies
1 tsp - cummin seeds
METHOD
1. Marinate the mutton with salt for an hour. Grind the chutney ingredients, mix with curd and keep it aside.
2. Fry the onions till they turn golden brown. Add ginger garlic paste, cinnamon, cloves, red chillies, turmeric and fry them for 2 minutes.
3. Then add the marinated mutton and mix well till its own juices start coming out. Add a stock cube in a cup of water and cook the mutton further in the stock for � hour.
4. When the mutton is well cooked, add the chutney-curd mixture and cook for another 15-25 minutes till the oil floats on top.
5. Garnish it with coriander leaves and serve with rice or rotis.
MIXED VEG SANDWICH
Ingredients
1. Fine rawa - 1 tbsp
2. Capsicum - 1 small
3. Onion - 1
4. Tomato - 1
5. Cabbage - 1 katori (finely chopped)
6. Peas/French beans - 1/2 cup
7. Green chili - 1 (Fine paste)
8. Coriander leaves - 1/2 cup 9. Salt - to taste
10. Sugar - to taste
11. Cream - 2 tbsp
Method
1. Finely chop capsicum, cabbage, onion, tomato, coriander leaves.
2. Mix together all ingredients from 1-11.
3. Apply this mixture between two bread slices.
4. Put a fry pan on heat. Put 2 tsp. of oil in it.
5. Fry these sandwiches till golden brown.
RAVA PONGAL RECIPE:
Ingredients:
1 cup Rava
1/2 cup Moong Dal
10 Cashew Nuts
4 tbs Ghee
Curry Leaves
1 tsp Chopped Ginger
1 tsp Blackpeppercorn
1 tsp Cumin Seeds
Salt to taste
Method:
Fry the rava without any oil till it is really hot to touch.
Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
Pressure cook the moong dal with 1 cup of water.
After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
Add the required salt.
Allow this to boil well.
Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
While the rava is being cooked add the ghee little by little.
Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
Serve with coconut chutney.
JEERAGA RASAM RECIPE:
Ingredients:
Tuvar Dal
Red chillies
Cumin seeds
Tomatoes
Tamarind extract
Salt
Turmeric powder
Mustard seeds
Oil
Asafoetida
Black pepper powder
Method:
Soak the tuvar dal.
Grind the soaked dal, red chillies, cumin seeds and tomatoes.
Boil the tamarind extract, salt, turmeric powder.
Add the ground paste and boil this.
Add in more water and let it boil over.
Season with mustard seeds, a pinch of asafoetida and a pinch of black pepper powder.
Some Chinese recipes for u..
Chinese Recipes
FRIED RICE:
INGREDIENTS:
1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
Chicken Fried Rice:
INGREDIENTS:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks; add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
Fried Rice with Ham
INGREDIENTS:
2 eggs
1 tablespoon oyster sauce
2 teaspoons soy sauce
Salt and pepper, to taste
1/2 onion
8 ounces cooked ham
1 green onion, washed
6 tablespoons oil for frying, or as needed
1/2 cup peas, fresh, canned or frozen
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside.Peel and dice the onion. Dice the ham and green onion.Heat a wok or frying pan on medium-high to high heat.
When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan.Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, and then add the ham and the green peas. Stir-fry and remove from the pan. Clean out the pan.Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired.Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.Reader rating: 5 out of 5 starsComments: This is the best ham fried rice I have ever tasted. I used 1 cup of frozen Peas & carrots. It is wonderful.
Pork Fried Rice
INGREDIENTS:
2 large eggs
Salt and pepper, to taste
1 cup shredded Napa cabbage
1 cup roast pork, diced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 green onions, finely chopped
5 1/2 tablespoon vegetable oil for stir-frying, or as needed
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs with a small amount of salt and pepper to taste.Preheat a wok or heavy frying pan over medium heat. Add 1 1/2 tablespoons of oil, swirling it around the pan or wok so that the entire surface is covered.
Add the egg, rotating the pan so that the beaten egg covers the entire pan. Cook until firm, remove from the pan and cut into thin strips.Heat 2 tablespoons oil in the pan on medium-high to high heat. When the oil is hot, add the shredded cabbage and the diced pork. Stir-fry briefly, seasoning with salt if desired. Remove from the pan. Heat 2 tablespoons oil in the pan over medium heat. When the oil is hot, add the rice. Fry the rice, stirring continually to separate the grains. Add the pork and the cabbage back into the pan with the fried rice. Stir in the soy sauce and oyster sauce. Stir in the green onion.Remove the pork fried rice from the pan. Lay the cooked strips of egg on top and serve.
Shrimp Fried Rice
INGREDIENTS:
4 ounces frozen uncooked shrimp, unshelled
Marinade:
1 tablespoon oyster sauce, or to taste
1 tablespoon soy sauce, or to taste
1 teaspoon salt, or to taste
Pepper to taste
1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
Other:
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas
4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying, or as needed
PREPARATION:
Run the frozen shrimp under warm running water pat dry with paper towels shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.Dice the ham, onion, and green onion.Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** *You can also add a bit of oyster sauce if desired **Alternately, you can mix the green onion and egg in with the other ingredients.
Sweet and Sour Pork
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Directions for sweet and sour porkCut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.
Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.Heat the oil for deep--frying to 375 degrees Fahrenheit.For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
Honey Chicken - Roast Chicken Recipe
INGREDIENTS:
1 roasting chicken, 3 to 3 1/2 pounds
Marinade;
2 scallions (spring onions, green onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger
PREPARATION:
Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.For the marinade, combine the dark soy sauce, rock sugar or granulated sugar, five-spice powder, ginger and the chopped scallions.
Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.Let the roasted chicken sit for 15 minutes before serving.
Easy Oyster Sauce Chicken
INGREDIENTS:
1 whole chicken (about 3 pounds), cut into pieces
5 tablespoons oyster sauce (oyster flavored sauce)
4 tablespoons thick soy sauce or dark soy sauce (or a combination of the two)
4 tablespoons light soy sauce
2 tablespoons granulated sugar
4 tablespoons thinly sliced fresh ginger
2 tablespoons vegetable oil
PREPARATION:
1. In a small bowl, combine the oyster sauce, soy sauces, and sugar.2. Place the chicken pieces in a large bowl and combine with the marinade. Let the chicken stand for 10 - 15 minutes if desired.
3. Heat the oil on medium-high heat in a skillet or preheated wok. Brown the ginger in the oil (this takes about 2 minutes).4. Turn the heat down to medium. Add the chicken (remove the chicken from the bowl with a slotted spoon, discarding any excess marinade). Cook the chicken on medium heat for 10 minutes, turning over halfway between cooking.5. Turn the heat down to medium low. Cook the chicken for 6 to 8 more minutes, turning occasionally, until it is cooked through. Serve hot.
Singapore Noodles
INGREDIENTS:
1/4 pound thin rice stick noodles (rice vermicelli)
1 1/2 cups mung bean sprouts
2 leeks
1 red bell pepper
1 1/2 cups shredded Napa cabbage
1 onion
2 cloves garlic
2 teaspoons minced ginger
6 ounces barbecued pork
1/4 cup chicken broth
2 tablespoons soy sauce
1 teaspoon brown sugar
Salt and pepper, to taste
1 1/2 - 2 tablespoons curry powder, (Vietnamese brands are good)
Oil for stir-frying, as needed
PREPARATION:
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.Rinse the mung bean sprouts and drain thoroughly.
(Blanch and drain if desired). Wash all the remaining vegetables. Shred the leeks. Cut the bell pepper in half, remove the seeds and cut into very thin 2-inch strips. Shred the cabbage. Peel and chop the onion. Mince the garlic and ginger. Cut the barbecued pork into thin slices.In a small bowl, mix together the chicken broth, soy sauce and brown sugar. Set aside.Heat a large wok over medium high to high heat. Add the oil for stir-frying. When the oil is hot, add the curry powder and ginger. Stir-fry briefly until fragrant. Add the onion, stir-fry for 1 to 2 minutes until it begins to soften. Push to the side and add the ginger and leeks and stir-fry for 1 - 2 minutes, until the leeks soften. Add the red bell pepper, stir-fry for another minute, then add the cabbage and stir-fry until it softens (about 2 more minutes).Stir in the bean sprouts, cook briefly, then add the barbequed pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed. Add salt and black or white pepper to taste. Add more curry powder, soy sauce or sugar if desired. Serve hot.
Kung Pao Chicken - a Recipe for Stir-fried Kung Pao Chicken
INGREDIENTS:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
PREPARATION:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.
Set aside.Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
Easy Orange Chicken Stir-fry
INGREDIENTS:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.Combine the sauce and the chicken. Stir-fry for another minute and serve hot.*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
Chinese Garlic Chicken
INGREDIENTS:
1 pound boneless, skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other:
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying
PREPARATION:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.While the chicken is marinating, prepare the garlic and green onions.
Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.
Cashew Chicken
Ingredients:
8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes
Marinade:1 egg white1 teaspoon salt 1 teaspoon cornstarch (corn flour)5 fluid ounces (150 ml) cooking oil (vegetable or peanut) 2 ounces (50 grams) cashew nuts2 teaspoons dry sherry or rice wine1 tablespoon light soy sauce1 tablespoon spring onions, finely chopped as garnish (if desired)
Directions:
Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside. Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside. Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.
Note: Rice wine is also known as yellow wine.
Serves: 3-4
Creamy Curried Chicken
Ingredients:
1 1/2 lb. (750g) chicken, whole or pieces 1 tbsp fresh ginger, chopped 2 medium potatoes, about 9 oz (250g), peeled 7 tbsp (100g) onions, chopped 4 cups (1 litre) vegetable oil for deep-frying 2 tbsp curry oil 2 cups (500ml) chicken stock 3 tbsp flour 1 1/2 tsp. salt, or to taste 2 1/2 fl oz coconut milk 4 1/2 tsp. sugar 3 1/2 fl oz (100 ml) milk 3 dried hot red chili (chilli) peppers, seeded and chopped 1/4 tsp. MSG (optional)
Directions:
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.
Note: Monosodium Glutamate (MSG)
Chicken Chop Suey
Ingredients:
1 pound Uncooked chicken breast -- cut 1/2 cup Sliced celery in 1" cubes 1 Green pepper -- sliced 1 tablespoon Oil 1/2 cup Sliced mushrooms 3 Cubes vegetable bouillon 1 Tomato -- diced 1/2 cup Unsweetened pineapple juice 1/4 cup Sliced green onions 2 tablespoon soy sauce 1 1/2 cup Fresh Chinese pea pods 1/2 teaspoon ginger 1 can (4 oz) water chestnuts 1/2 teaspoon Horseradish 3 cup Fresh bean sprouts
Directions:
1. Pan fry chicken in oil. Remove from heat and set aside.
2. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
3. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.
4. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.
Stir-fried Noodles (Chicken Chow Mein)
Ingredients:
1 lb (500 g) flour noodles 10 1/2 oz (300 g) boneless chicken breast, skinned 1 egg white 2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water 13 tbsp (200 ml) vegetable oil (or lard) 7 oz (200 g) chives, washed well and cut into 1 inch (3 cm) sections 1 tbsp salt, or to taste 1 cup (200 ml) chicken broth 1/4 tsp MSG (optional)
Directions:
1. Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds. 2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil. Drain off and reserve the broth and seasonings. Place the chicken shreds in a bowl. 3. Boil the noodles 3 times, as described in recipes 165 and 166. After the final boiling rinse in cold water and drain well. 4. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side. Add the reserved chicken broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.
Hot and Spicy Chicken
Serving Size: 4
Ingredients:
4 tablespoon Oil 1 Scallion 2 Hot peppers -- or more 1 tablespoon Shredded Ginger 1 tablespoon Sherry 2 tablespoon Light Soy Sauce 2 pound Fryer 1/2 cup Chicken broth 2 tablespoon Wine vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1 teaspoon Anise pepper -- or 2 1 tablespoon Cornstarch (corn flour)
Directions:1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
4. Heat oil. Add scallion, and stir fry several seconds.
5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken.
Lemon Chicken
Serving Size: 4 ~ 6
Preparation Time: 45 minutes
Ingredients:
2 tablespoons Dry sherry 4 green (Spring) onions, chopped1 Piece of root ginger, shredded500g (1 pound) boned chicken, cut into 1 inch strips2 Celery sticks, sliced125g (4oz) button mushrooms, quartered1 Green pepper, cored, seeded, and sliced2 tablespoons Light soy sauceShredded rind of 2 lemonsA few lemon slices to garnish2 tablespoons oil for stir-frying
Directions:Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in thebowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper.
Stir-fry for one minute.
Add the chicken and marinade, then cook for 3 minutes.
Stir in the soy sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.
Note: Dry sherry is a kind of wine.
Mongolian Chicken
Serves: 4Ingredients:2 tsp groundnut/peanut oil 1/4 tsp salt 1/4 tsp sugar 2 tsp cornstarch 10 oz boneless skinless chicken breasts cut on diagonal into 1/4"-thick by 2"-long slices 1/2 tsp minced garlic 2 tsp freshly-ground chilis 1/2 tsp finely-chopped onion 2 tsp cold water 2 tsp sugar 1 tbl groundnut/peanut oil 1 tbl Shaoxing rice wine or dry sherry 1/3 cup Family Chicken Broth (see recipe) 1 tsp dark soy sauce 4 x Chinese dried mushrooms soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved 1/2 sm red bell pepper cut 1" triangles 3 x scallions (spring onions), mainly white cut into 2" lengths 1/2 tsp cornstarch mixed with 2 tsp cold water for thickening 1 tsp sesame oil 2 tsp ground bean sauce (mo si jeung)
Directions:
Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.Serve hot.
Note: Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out.
Quick-Fried Hot Diced Chicken
Ingredients:
7 oz (200g) chicken breasts and thighs 5 water chestnuts 2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water 1 hot red chili (chilli) pepper 1/8 tsp. salt, or to taste 1/2 cup (100ml) vegetable oil1/8 tsp. salt, or to taste 1 tsp. ginger slices 2 tsp. rice wine 2 tsp. scallions, chopped 1 1/2 tsp. soy sauce 1 tsp. garlic slices 1 cup high stock 1/8 tsp. rice vinegar 1 tsp. sesame oil 1/8 tsp. MSG (optional)
Directions:
1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with the salt and 1 tsp. of the rice wine. Add the chicken and stir to coat well. Set aside. 2. In another bowl, mix the soy sauce, the remaining 1 tsp. rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside. 3. Heat the oil in a wok over high heat to 225oF (110oC), or until small bubbles appear around the edge of a piece of scallion or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red . 4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove , and serve.
Note: Water chestnuts, The small, rounded corms have a crispy white flesh and can be eaten raw, slightly boiled, grilled, pickled, or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened.
Sesame Chicken
Serves 3 - 4, or 5 - 6 as part of a multi-course meal
Ingredients:
3 whole boneless chicken breastsMarinade:2 tablespoons light soy sauce1 tablespoon cooking wine or dry sherrya few drops of sesame oil2 tablespoons flour2 tablespoons cornstarch (corn flour)2 tablespoons water1/4 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon vegetable oil
Sauce for Sesame Chicken:1/2 cup water1 cup chicken broth1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)1/4 cup cornstarch (corn flour)1 cup sugar2 TB dark soy sauce 2 TB sesame oil 1 tsp chili paste, or more if desired1 clove garlic (minced)2 tablespoons toasted sesame seeds3 1/2 - 4 cups peanut oil for deep-frying
Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
Spicy Szechwan Chicken
Serves 3 to 4
Ingredients:
3 - 4 chicken breasts, skinned and boned2 egg whites2 tablespoons cornstarch (corn flour)Sauce:2 tablespoons sherry cooking wine1 tablespoon barbeque sauce2 tablespoons sesame oil1 tablespoon soy sauce2 tablespoon brown sugar1/4 teaspoon cayenne pepper1/2 - 1 teaspoon crushed dried chilies1 tablespoon ginger, minced4 carrots, cut into thin strips3 green onions, chopped1/2 red pepper, sliced1/2 green pepper, sliced
Directions:
1. Partially freeze chicken breasts. Cut into strips. 2. Combine sauce ingredients and set aside. 3. Mix together egg whites and cornstarch. 4. Coat chicken in cornstarch mixture. 5. Heat wok. Fry chicken strips in oil until they turn white. 6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds. 7. Add sauce to vegetables. 8. When boiling, add chicken. 9. Stir-fry 1 to 2 minutes. Serve with rice.
War Su Gai (Almond Boneless Chicken)
Serves 4 to 6
Ingredients:
2 whole chicken breasts, skinned, boned, and cut in half1/2 teaspoon salt1 tablespoon dry sherrySauce:4 tablespoons cornstarch (corn flour)3 tablespoons water3 cups broth1 1/2 cups chopped mushrooms (optional)3 tablespoons chicken fat or butter2 teaspoons soy sauce3 tablespoons chicken bouillon granulesBatter:3 tablespoons cornstarch3 tablespoons flour1/2 teaspoon baking powder1 egg, beaten1 tablespoon water1 cup shredded lettuce1/3 cup toasted, slivered almonds1 green onion, finely chopped (green and white parts)Oil for deep-frying
Directions:
Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.
Note: chicken bouillon granules- chicken stock.
Crispy Chinese Roast Pork Recipe:
Ingredients
1.5kg piece of Belly pork (the more fat between the skin & the meat the better)
1 tablespoon sichuan peppercorns
1 teaspoon black peppercorns
2 tablespoons of sea salt
2 teaspoons five-spice powder
2 teaspoons caster sugar
TO SEVER WITH:
Pok choy or any other chinese green you can lay your hands on
Oyster sauce
Rice
Directions
1. Spike the skin with a fine skewer or anything fine pointed as many times as you can, piercing the fat but not going so deep as to pierce the meat. Then pour about 1-2pints of boiling water over the skin & then dry well.
2. Heat a dry, heavy-based frying pan over a high heat & add the sichuan & black peppercorns & dry fry until you can smell the aromatics. Tip them into a pestle & mortar & bash the hell out of them until you get a fine powder then add to a bowl with the sea salt, five -spice powder & sugar.
3. Turn the pork flesh side up & rub all the flesh with the spice mixture & then set aside somewhere cool for at least 8hrs or overnight.
4. Preheat the oven to 200degC/400degF/gas mark 6. Turn the pork skin side upand place on a rack, resting on top of a roasting tin of water. Roast the pork for 15mins & then lower the oven temp to 180degC/350degF/gas mark 4 & roast for a further 2hrs, topping up the water in the roasting tin when it starts to get low, so keep checking the level of water as you do not want it to run dry.
5. After the 2hrs of roasting increase the oven temp once more to 230degC/450degF/gas mark 8 and continue to roast the pork for a further 15mins, then remove from the oven & leave to cool, this dish is best served warm.
6. Cut the pork into bite-sized pieces & serve with steamed rice & pak choy in oyster sauce.
Chinese Fried Shrimp Recipe
Ingredients
24 lg. shrimp
1 c. flour
3 tsp. baking powder
1 c. cornstarch
1 teaspoon sugar (helps brown)
1/2 tsp. salt
1 egg, beaten
1 c. ice water
2 tsp. vegetable oil
peanut or vegetable oil for deep frying
Directions
1. Shell and devein the prawns, leaving the tails on.
2. Sift flour, cornstarch, baking powder, and salt into a mixing bowl.
3. Beat in egg, water, and 2 tbsp. of oil. Make a stiff batter.
4. Heat 2" of oil in a large electric skillet, at 375°F. I use my deep fryer
5. Dip the prawns in the batter, and fry in hot oil until golden brown,
6. turning occasionally. Drain on paper towels.
7. Serve with your choice of dipping sauces.
Chinese Chicken And Shrimp Recipe
Ingredients
2 chicken breasts boned and cubed
21/2 tablespoons oil
4 teaspoons thinly sliced fresh ginger
1 onion thinly sliced
1/4 cup sliced celery
2 teaspoons cornstarch
1 cup (250)ml chicken stock
11/2 tablespoons sherry
11/2 tablespoons brown sugar
1 green pepper cut in squars
1/2lb(250)g shelled shrimp
21/2 tablespoons soy sauce
Directions
1. 1. Quickly brown the chicken cubes in the oil until crisp on all sides in a frypan.
2. 2. Add the ginger onion and celery and cook until soft.
3. 3. Mix the cornstarch with the chicken stock.
4. 4 Add to the chicken mixture and bring to a boil
5. 5 Stir in the remaining ingredients and cook over a low hear for about ten minutes stirring constantly.
Chinese Scrambled Eggs With Shrimp Recipe
Ingredients
1/2 pound shrimp peeled and deveined
1 teaspoon sherry
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 eggs lightly beaten
Chopped cilantro(coriander) to garnish
Directions
1. Combine shrimp, sherry, cornstarch, salt and pepper in a small bowl and toss to combine.
2. Marinate for 10 minutes.
3. Heat the vegetable oil in a skillet over moderate heat and sauté shrimp for 3 minutes.
4. Add eggs and cook stirring frequently.
5. Sprinkle with cilantro.
Crispy Lemony Shrimp Recipe
Ingredients
12 jumbo shrimp, shelled and deveined, leaving tail
1/4 cup coarse breadcrumbs
1/4 cup extra virgin olive oil
1/4 cup Parmigiano-Reggiano(hard cheese), grated
juice of 1 lemon
1 clove garlic, minced
2 teaspoon parsley, chopped fine
salt & pepper to taste
Directions
1. pre-heat the oven to 350F. Rinse the shrimp and dry them well with paper towels.
2. Toss the breadcrumbs with the olive oil and the parmigiano. Toast the mixture on a baking sheet until golden brown and crunchy, about 8 minutes. Set aside to cool for a few minutes. Raise the oven heat to 450 degrees. You will use your baking sheet again.
3. In a large bowl, toss the shrimp with the lemon juice, garlic, parsley, and a pinch each of salt and pepper. When the breadcrumbs have cooled off, add them to the same bowl and toss them together with the shrimp.
4. Lay the shrimp on the baking sheet or in a large cast iron skillet. They should be coated with the bread-crumb mixture. There may be excess breading. Sprinkle about 1 tablespoon over the shrimp and discard the rest. Be sure to spread the shrimps out into one layer so they get evenly crisp.
5. Bake the shrimp until they are cooked through but not hard, about 10 minutes. Season to taste with salt and pepper and serve.
Butter Prawns Recipe
Ingredients
1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird's eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Directions
1. Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
2. Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
Gambas Al Ajillo - Shrimp In Garlic Sauce Recipe(Spanish)
Ingredients
1/2 - 3/4 pound shrimp, preferably very small, shelled
coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and very coarsely chopped
1 dried red chili pepper, stem and seeds removed, in 2 pieces
1/2 teaspoon paprika
1 tablespoon minced parsley
Directions
1. Dry the shrimp well.
2. Sprinkle salt on both sides.
3. Let sit at room temperature for 10 minutes.
4. Heat the oil in four ramekins or one shallow 8 inch casserole.
5. Add the garlic and chili pepper.
6. When the garlic starts to turn golden add the shrimp.
7. Be careful not to overcook.
8. Cook over medium-high heat.
9. Stir for about 2 minutes or until the shrimp are just done.
10. Sprinkle in the paprika and parsley.
11. Serve immediately.
12. Provide lots of good bread for dipping in the garlic sauce.
Peppered Shrimp Recipe
Ingredients
1 pound butter
2 teaspoons fresh basil chopped
2 teaspoons fresh oregano chopped
1 bay leaf crumbled
1 teaspoon salt
1/2 cup lemon juice
2 teaspoons cayenne pepper
5 garlic cloves minced
1/2 cup black pepper finely ground
4 pounds large raw shrimp in shells
Directions
1. Melt butter in a large deep-sided frying pan or iron skillet over low heat.
2. When melted raise the heat then and add the remaining ingredients except shrimp.
3. Cook stirring often until browned to a rich mahogany color.
4. Add the shrimp stirring and turning to coat well with the seasoned butter.
5. Cook until shrimp have turned a rich deep pink.
6. Serve shrimp in their shells peeling them at the table.
Coconut Shrimp Recipe
Ingredients
1 1/2 lbs raw jumbo shrimp
2 cups coconut
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
Sauce
1/2 cup orange marmalade
1/4 cup honey
3 drops Tabasco sauce
1/4 cup Dijon mustard
Directions
1. First you can peel/devein the shrimp.
2. Dry the shrimp with a dish towel.
3. Now mix the flour, cornstarch, salt and pepper in a bowl.
4. Then add in oil and the ice water to the dry ingredients.
5. Next stir.
6. Next you can heat the oil in medium flame in a skillet.
7. Now dip the shrimp in the batter, rolling each shrimp in the coconut.
8. The shrimp needs to fry for approx. 4 minutes, or until lightly browned.
9. Don't overcook!
10. Next put the shrimp in a baking dish and bake at approx. 300 degrees for about 5-7 minutes to complete cooking.
11. Finally, you can combine the marmalade, Dijon mustard, honey and Tabasco making the sauce and serve with the shrimp.
Stir Fried Pork With Ginger Sauce Recipe
Ingredients
200g Lean Pork or Flank (腰肉）(I'm using flank because it's softer)
1 tablespoon Light Soy Sauce
1 teaspoon Ginger Juice
Oil for wokking
Marinade:
1 tablespoon Chinese Cooking Wine
1/2 teaspoon Salt
1 teaspoon Corn flour
2 teaspoon Ginger Juice
Directions
1. Slice pork and use a tenderiser (looks like a hammer with spikes) to flatten and soften the meat.
2. Mix the marinade and marinade the pork for at 1/2 hour.
3. In a wok, heat oil then saute the pork till cooked.
4. Add in the light soy sauce and ginger juice.
5. Saute for about 1 minute.
6. Dish and serve with rice.
Note: Hitting the pork with a tenderiser will also help the meat absorb the marinade better. I'm using Light Soy Sauce to season because it adds colour to the dish too.
Spring Onion Chicken Recipe
Ingredients
- 2 chicken thighs
- 2 tbsp dark soy sauce
- 2 stalks spring onion
- a few slices ginger
- 1/2 tsp minced garlic
- 1 tbsp rice wine
- 1 pc rock sugar
- 1/4 cup water or chicken broth
Directions
1. Debone chicken and cut into pieces. Marinate with dark soy sauce and set aside for about 15 minutes.
2. Heat up 2 tbsp of vegetable oil in a wok. While doing so, cut spring onion on the bias into one and a half inch pieces. Cut ginger into slices.
3. Stir fry garlic and chicken until chicken changes color. Set aside.
4. Stir fry ginger and spring onions until fragrant. Add chicken, rice wine, rock sugar and water (or chicken broth). Mix well, cover wok and allow to braise over low heat for about 10 minutes.
Shrimp Toast Recipe
Ingredients
1/2 lb. shrimp, shelled and deveined
2 green onions, cut into 1/2 inch pieces
5 spice powder to taste(optional)
1 egg
1 tbsp. dry sherry
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. minced water chestnuts
1 1/2 tsp. minced ginger root
6 slices day old bread, crust removed
2 c. cooking oil
Directions
1. Place shrimp, onions, egg, sherry, cornstarch, salt and pepper in food processor or blender and whirl until smooth paste is formed.
2. Remove to bowl and stir in water chestnuts and ginger root. Spread 2 tbsp. shrimp mixture on each slice of bread.
3. Freeze 15 minutes or until bread can be easily cut. Cut diagonally in quarters.
4. In medium skillet, heat oil and add a few pieces shrimp side down.
5. Fry over medium high heat. Turn and fry; remove from skillet and drain on paper towels. Serve hot or at room temperature.
6. You can fry them part way, freeze and then finish in oven for later use.. Re heat from frozen state at about 400 until hot.
7. I love these things!
Chinese Spicy Chicken Recipe
Ingredients
1 chicken breast
3 tbs flour
1 egg yolk
1 tbs of water
1 tbs soy sauce
1 teaspoon of sugar
2 cloves of garlic
2 tbs soy sauce
1 tbs of rice cooking wine
2 hot chilli peppers
scallion
pinch of salt and pepper
Directions
1. Cut chicken breast into bite size chunk
2. marinade with egg yolk, flour , water, soy sauce for 15 minutes
3. deep fried until firm, and golden brown (but don't over cook)
4. sautee garlic and chilli pepper with low heat until fragant add sugar (to caramelize)
5. add soy sauce, the wok should be smoky at this moment,
6. when it's fragant salt & pepper, scallions, wine, add chicken, cook until the chicken absorb all the juice, serve
Honey Pork Recipe
Ingredients
500 grams of pork loin or your fav. part
1 egg yolk
2 tbs flour or corn flour
2 tbs of water
pinch of salt and pepper
1 teaspoon of soy sauce
oil for frying
3 tbs of honey
1 clove of garlic, minced
1 tbs of minced ginger
3 tbs of soy sauce
4 tbs water
1 tbs white sesame seed
pinch salt
pinch ground white pepper
Directions
1. cut pork loin into bite size chunk, marinade with pinch of salt and pepper , soy sauce, egg yolk, flour, water, marinade foe 10 mins
2. deep fry until golden brown
3. on a low heat, using alittle oil saute garlic and ginger until fragant
4. add soy sauce , honey, water, salt and pepper, stir, taste
5. when it bubbles add pork, stirr well garnish with sesame seed
Pork In Hot Garlic Sauce Recipe
Ingredients
1 lb. thin-cut boneless chops, shredded
Marinade:
1 T. cornstarch
1/2 T. sugar
1 T. dark soy sauce
1 T. sherry
6 green onions
1 red bell pepper
4 quarter-sized slices ginger, minced
4 cloves garlic, minced
3 T. chili paste with garlic
1 T. dark soy sauce
1 T. black vinegar
1/2 T. sesame oil
1 c. oil
Directions
1. Put the pork shreds in a large bowl. Add the marinade ingredients and mix thoroughly. Let sit at least 30 minutes.
2. In the meantime, prepare the green onions and bell pepper. Clean and trim the green onions, and pull off any "soft" green leaves. Thinly slice, then mince, the white part, and put on a plate with the ginger. Cut the green leaves into 1/2-inch pieces and put on a plate. Stem, seed, and shred the bell pepper, and put them on another plate.
3. Add the cup of oil to a wok over very high heat. When the oil is almost smoking hot, stir the pork, then add it all at once. Stir-fry in the hot oil until the pork turns white. Drain and reserve the pork, reserving 1 T. oil.
4. Heat the oil over very high heat in the wok, and add the ginger and white part of the green onions. Stir-fry for about 15 seconds, then add the bell pepper shreds. Stir-fry for about 1-2 minutes, until the peppers start to blister.
5. Add the chili paste, soy sauce, and vinegar. Add the pork and the green onion leaves. Flip for about a minute, add the sesame oil, and serve. You can use less chili paste with garlic if you don't want it quite so hot.
Spicy Mayonnaise Prawns Recipe
Ingredients
10 (or more) Medium Prawns, shells removed, back slit and devien.
2 egg yolks
2 tablespoon Cornflour
A pinch of salt
Oil for frying
Sauce:
1 tablespoon Chilli Sauce
3 tablespoon Mayonnaise (I use Japanese Mayo)
1/2 tablespoon Fresh Milk
1/2 teaspoon Lemon Juice
Directions
1. Mix prawns, egg, salt and cornflour together.
2. Combine ingredients for sauce and set aside.
3. Deep fry prawns till golden brown.
4. Remove and drain.
5. In a wok, add 1/2 tablespoon oil, add the combined sauce and prawns
6. Stir fry in low heat till the prawns are coated with sauce.
7. Dish and serve hot.
8. Note:
9. I used two egg yolks instead of a whole egg to achieve a more yellow look for the prawns. Using whole egg is fine.
10. Add more chilli sauce if you prefer it to be more spicy or you can add tomato sauce instead if kids are having it. Personally, adding chilli sauce taste better compared to tomato sauce.
Chengdu Gai Yuk Chengdu Chicken Recipe
Ingredients
1 1/2 lb. boneless chicken
4 quarter-sized slices ginger, minced
2 cloves garlic, minced
4 dried red chili peppers, minced
4 stalks celery, minced
1 tomato
4 green onions, separated into white and green, minced
2 T. oil
Marinade:
1 egg white
1 T. sherry
1 T. cornstarch
Seasonings:
2 T. hot bean paste (see notes in directions)
1 T. dark soy sauce
1/2 T. black vinegar
1/2 t. sugar
1 T. sesame oil
1 t. Szechuan peppercorns, toasted and ground
1 t. salt
Directions
1. Prep:
2. Core the tomato, squeeze all the excess juice and seeds out, and mince finely. Put on a plate with the celery.
3. Add the marinade ingredients to the chicken and stir until well blended and the chicken is completely coated. Let sit for at least 30 minutes.
4. Velveting the chicken: You can either do this in hot (350) oil, about 2 c. of it, or simmering water. Water will give you "softer" chicken than oil, although oil is more common. If using oil, put about 2 c. in a wok and heat it until 350. Stir the chicken and add it, then stir-fry it until it turns white, and drain (leaving about a tablespoon of oil in the wok). If using water, bring a large pot of water to a boil, stir the chicken and add it, stirring only once or twice to separate the pieces. Cover the pot and let it simmer for about 3 minutes, until the chicken pieces are white, and drain.
5. Blend the seasoning ingredients thoroughly.
6. Heat a wok over extremely high heat, and when very hot, add the oil. Swirl the wok to coat it, then add the garlic, ginger, chilis, and white part of the green onions. Flip in the oil until fragrant, about five seconds. Add the celery and tomatoes, and cook for about 2 minutes over extremely high heat. Add the chicken, mix well, then add the seasonings. Stir-fry for a minute or so, to cook the seasonings into the ingredients, sprinkle with the Szechuan peppercorns, and serve.
7. Hot bean paste is a distinctly different product from chili paste with garlic. Chili paste is brightly hot, while hot bean paste is quite hot, but muted. Substituting one for the other will produce a very different result. You can buy both in your local Asian food market.
Chinese Omelet Recipe
Ingredients
1/2 cup cooked rice
3 eggs separated
4 tablespoons butter
1/4 teaspoon paprika
4 tablespoons all purpose flour
1-1/4 teaspoon salt
1/8 teaspoon dry mustard
2 cups milk
4 tablespoons grated cheddar cheese
Directions
1. Cook rice until tender then rinse with hot and cold water.
2. Make a sauce of butter, flour and milk and cook until thickened.
3. Beat egg yolks then add rice, sauce, seasonings and cheese.
4. Fold in stiffly beaten egg whites.
5. Preheat oven to 350.
6. Pour mixture into a greased shallow pan and bake for 40 minutes.
Chinese 3 Cups Chicken Recipe
Ingredients
2 chicken thigh or whole organic chicken, cut up into bite-size pieces
1/2 cup sesame oil (it should be 1 cup, but 1/2 cup is healthier)
1 cup soy sauce
1 cup rice wine ( I usually use the whole bottle :) )
6 slices thin fresh ginger
3 tbs of sugar
2 tbs of goji berries
pinch of salt
Directions
1. Heat up the sesame oil in a wok on medium heat.
2. Add ginger , stir fry until fragrant, about 5 minutes.
3. Add the chicken pieces and stir fry until it' change color, around minutes. add sugar to caramelize.
4. add goji berries, soy sauce, rice wine and Bring to a boil, cook uncovered,
5. add more rice wine if you like
6. Serve with rice.
Chicken With Satay Sauce Recipe
Ingredients
450g chicken breast
large red pepper
Marinade:
3tbsp soy sauce
1tbsp rice wine
2tsp corn flour
salt and pepper
Sauce:
4tbsp satay sauce
1tbsp chilli sauce
1tbsp chopped garlic
1tbsp oil
2tbsp white wine vinegar
2tbsp soy sauce
salt and pepper
2tsp sugar
large onion
Directions
1. Slice the chicken and marinate for at least 20 mins.
2. Blend the sauce ingredients until smooth.
3. Chop and fry the red pepper and set aside.
4. Fry the chicken to brown.
5. Add the sauce and simmer for 10 mins.
6. Add the fried red pepper and heat through.
7. Serve with noodles or rice.
Pineapple Shrimp Recipe
Ingredients
1 cup all-purpose flour, sifted
1 tsp baking powder
1 tsp salt
1 egg, beaten
1/2 cup beer
veggie oil for frying
1 lb. raw shrimp, shelled and deveined
2 Tbsp. cornstarch
2 Tbsp. sugar
8 Tbsp. milk
1 cup pineapple juice
1 cup pineapple chunks
Directions
1. Mix cornstarch with sugar, the OTHER 1/2 TSP SALT, and vinegar. Add pineapple juice, cook over low heat, stirring constantly until thickened.
2. While the stuff above is cooking, sift flour, baking powder, and 1/2 TSP SALT in bowl. Beat in egg and beer. Heat oil in deep-fryer or deep skillet on medium-high heat. Dip shrimp in batter, coating on all sides. Fry in oil until golden brown. Drain on paper towels but keep them warm.
3. By the time your shrimp is done frying, the sauce should be finished. Go ahead and arrange shrimp and pineapple chunks on a dish platter and pour the sauce over all of it.
4. Stir to coat and enjoy!
Hunan Hot and Sour Chicken
Ingredients
Amount
Ingredient
Preparation
2
teaspoons
cornstarch
2
teaspoons
sherry
dry
1/4
teaspoon
salt
1/4
teaspoon
black pepper
1
pound
chicken breasts
skinned, boned, cut into bite size pieces
3 1/2
tablespoons
vegetable oil
1
tablespoon
garlic
minced
2
teaspoons
ginger
minced fresh
1
tablespoon
black beans, fermented
rinsed and drained
1
small
green bell pepper
seeded, and cut into 1 inch pieces
1
medium
carrot
thinly sliced
8
ounces
bamboo shoots
canned, sliced
1
tablespoon
water
Cooking Sauce
2
teaspoons
cornstarch
1/2
teaspoon
red pepper flakes
1/2
teaspoon
vegetable oil
2
tablespoons
soy sauce
2 1/2
tablespoons
white wine vinegar
1/2
cup
chicken broth
Directions
In a bowl, combine cornstarch, sherry, salt and pepper.Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.Prepare cooking sauce by blending all ingredients in another bowl, set aside.Place a wok or wide frying pan over high heat.When pan is hot, add 2 tablespoons of the oil.When oil begins to heat, add garlic, ginger, and black beans.Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).Remove chicken from pan.Add the remaining 1 tablespoon oil to pan.When oil is hot, add green pepper, carrot and bamboo shoots.Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes.Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.
Sweet Corn Noodle Soup
Ingredients
Amount
Ingredient
Preparation
1
quart
vegetable stock
1/2
cup
noodles
ribbon noodles, broken
2
cups
corn kernels
sweet
1/2
cup
celery
chopped
1/2
teaspoon
turmeric
salt and black pepper
Directions
Bring stock to a boil.Add noodles and sweet corn and boil 5 mins.Add celery and turmeric.Stir well, reduce heat, and simmer another 10 mins.
Curry Chicken
Ingredients: chicken legs 2 pcsshredded onion 1/2 pcpotatoes 2 pcscurry powder 1 tbspminced garlic 1 tbspcarrot 1/2 pccoconut milk 1/2 cupsalt 1 tsppepper 1/2 tspbay leaf 2 pcsMethods: Chop chicken legs, blanch to remove bad smell.Peeling potatoes and carrot off then chop.Heat pan. Stir-fry flour with 2 t. oil.Add onion shreds, minced garlic, chopped chicken, taro root, and carrot. Keep Stir-frying.Sprinkle a pinch of curry powder and chili powder. Stir-fry until good flavor comes out.Add 3 cup water, seasonings, and coriander leaves. Change from pan to boiler. Cook with low heat until good smell comes out.Pour coconut milk over the dish and serve immediately.
FRIED RICE:
INGREDIENTS:
1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
Chicken Fried Rice:
INGREDIENTS:
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed
PREPARATION:
Beat the eggs lightly with chopsticks; add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil.
When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
Fried Rice with Ham
INGREDIENTS:
2 eggs
1 tablespoon oyster sauce
2 teaspoons soy sauce
Salt and pepper, to taste
1/2 onion
8 ounces cooked ham
1 green onion, washed
6 tablespoons oil for frying, or as needed
1/2 cup peas, fresh, canned or frozen
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside.Peel and dice the onion. Dice the ham and green onion.Heat a wok or frying pan on medium-high to high heat.
When the oil is hot, add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan.Heat 2 tablespoons oil in the pan or wok. When the oil is hot, add the onion. Stir-fry briefly, and then add the ham and the green peas. Stir-fry and remove from the pan. Clean out the pan.Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice, stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce and oyster sauce. Season with salt and pepper if desired.Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion. Serve hot.Reader rating: 5 out of 5 starsComments: This is the best ham fried rice I have ever tasted. I used 1 cup of frozen Peas & carrots. It is wonderful.
Pork Fried Rice
INGREDIENTS:
2 large eggs
Salt and pepper, to taste
1 cup shredded Napa cabbage
1 cup roast pork, diced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 green onions, finely chopped
5 1/2 tablespoon vegetable oil for stir-frying, or as needed
4 cups cold cooked rice
PREPARATION:
Lightly beat the eggs with a small amount of salt and pepper to taste.Preheat a wok or heavy frying pan over medium heat. Add 1 1/2 tablespoons of oil, swirling it around the pan or wok so that the entire surface is covered.
Add the egg, rotating the pan so that the beaten egg covers the entire pan. Cook until firm, remove from the pan and cut into thin strips.Heat 2 tablespoons oil in the pan on medium-high to high heat. When the oil is hot, add the shredded cabbage and the diced pork. Stir-fry briefly, seasoning with salt if desired. Remove from the pan. Heat 2 tablespoons oil in the pan over medium heat. When the oil is hot, add the rice. Fry the rice, stirring continually to separate the grains. Add the pork and the cabbage back into the pan with the fried rice. Stir in the soy sauce and oyster sauce. Stir in the green onion.Remove the pork fried rice from the pan. Lay the cooked strips of egg on top and serve.
Shrimp Fried Rice
INGREDIENTS:
4 ounces frozen uncooked shrimp, unshelled
Marinade:
1 tablespoon oyster sauce, or to taste
1 tablespoon soy sauce, or to taste
1 teaspoon salt, or to taste
Pepper to taste
1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
Other:
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas
4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying, or as needed
PREPARATION:
Run the frozen shrimp under warm running water pat dry with paper towels shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.Dice the ham, onion, and green onion.Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** *You can also add a bit of oyster sauce if desired **Alternately, you can mix the green onion and egg in with the other ingredients.
Sweet and Sour Pork
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Directions for sweet and sour porkCut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar.
Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.Heat the oil for deep--frying to 375 degrees Fahrenheit.For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
Honey Chicken - Roast Chicken Recipe
INGREDIENTS:
1 roasting chicken, 3 to 3 1/2 pounds
Marinade;
2 scallions (spring onions, green onions)
1 cup dark soy sauce
2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar
1 teaspoon five-spice powder
2 - 3 slices ginger
PREPARATION:
Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.For the marinade, combine the dark soy sauce, rock sugar or granulated sugar, five-spice powder, ginger and the chopped scallions.
Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.Let the roasted chicken sit for 15 minutes before serving.
Easy Oyster Sauce Chicken
INGREDIENTS:
1 whole chicken (about 3 pounds), cut into pieces
5 tablespoons oyster sauce (oyster flavored sauce)
4 tablespoons thick soy sauce or dark soy sauce (or a combination of the two)
4 tablespoons light soy sauce
2 tablespoons granulated sugar
4 tablespoons thinly sliced fresh ginger
2 tablespoons vegetable oil
PREPARATION:
1. In a small bowl, combine the oyster sauce, soy sauces, and sugar.2. Place the chicken pieces in a large bowl and combine with the marinade. Let the chicken stand for 10 - 15 minutes if desired.
3. Heat the oil on medium-high heat in a skillet or preheated wok. Brown the ginger in the oil (this takes about 2 minutes).4. Turn the heat down to medium. Add the chicken (remove the chicken from the bowl with a slotted spoon, discarding any excess marinade). Cook the chicken on medium heat for 10 minutes, turning over halfway between cooking.5. Turn the heat down to medium low. Cook the chicken for 6 to 8 more minutes, turning occasionally, until it is cooked through. Serve hot.
Singapore Noodles
INGREDIENTS:
1/4 pound thin rice stick noodles (rice vermicelli)
1 1/2 cups mung bean sprouts
2 leeks
1 red bell pepper
1 1/2 cups shredded Napa cabbage
1 onion
2 cloves garlic
2 teaspoons minced ginger
6 ounces barbecued pork
1/4 cup chicken broth
2 tablespoons soy sauce
1 teaspoon brown sugar
Salt and pepper, to taste
1 1/2 - 2 tablespoons curry powder, (Vietnamese brands are good)
Oil for stir-frying, as needed
PREPARATION:
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.Rinse the mung bean sprouts and drain thoroughly.
(Blanch and drain if desired). Wash all the remaining vegetables. Shred the leeks. Cut the bell pepper in half, remove the seeds and cut into very thin 2-inch strips. Shred the cabbage. Peel and chop the onion. Mince the garlic and ginger. Cut the barbecued pork into thin slices.In a small bowl, mix together the chicken broth, soy sauce and brown sugar. Set aside.Heat a large wok over medium high to high heat. Add the oil for stir-frying. When the oil is hot, add the curry powder and ginger. Stir-fry briefly until fragrant. Add the onion, stir-fry for 1 to 2 minutes until it begins to soften. Push to the side and add the ginger and leeks and stir-fry for 1 - 2 minutes, until the leeks soften. Add the red bell pepper, stir-fry for another minute, then add the cabbage and stir-fry until it softens (about 2 more minutes).Stir in the bean sprouts, cook briefly, then add the barbequed pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed. Add salt and black or white pepper to taste. Add more curry powder, soy sauce or sugar if desired. Serve hot.
Kung Pao Chicken - a Recipe for Stir-fried Kung Pao Chicken
INGREDIENTS:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
PREPARATION:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.
Set aside.Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
Easy Orange Chicken Stir-fry
INGREDIENTS:
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/3 cup orange juice*
2 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon chile paste
1 clove garlic, minced
1 slice ginger, minced
Oil for stir-frying, as needed
PREPARATION:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat the wok and add oil.
When oil is ready, add the garlic and ginger and stir-fry until aromatic.Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.Combine the sauce and the chicken. Stir-fry for another minute and serve hot.*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.
Chinese Garlic Chicken
INGREDIENTS:
1 pound boneless, skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other:
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying
PREPARATION:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.While the chicken is marinating, prepare the garlic and green onions.
Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.
Cashew Chicken
Ingredients:
8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes
Marinade:1 egg white1 teaspoon salt 1 teaspoon cornstarch (corn flour)5 fluid ounces (150 ml) cooking oil (vegetable or peanut) 2 ounces (50 grams) cashew nuts2 teaspoons dry sherry or rice wine1 tablespoon light soy sauce1 tablespoon spring onions, finely chopped as garnish (if desired)
Directions:
Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last. Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside. Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white. Remove the chicken from the wok and set aside. Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy sauce mixture. Stir-fry the dish for about another 2 minutes. If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.
Note: Rice wine is also known as yellow wine.
Serves: 3-4
Creamy Curried Chicken
Ingredients:
1 1/2 lb. (750g) chicken, whole or pieces 1 tbsp fresh ginger, chopped 2 medium potatoes, about 9 oz (250g), peeled 7 tbsp (100g) onions, chopped 4 cups (1 litre) vegetable oil for deep-frying 2 tbsp curry oil 2 cups (500ml) chicken stock 3 tbsp flour 1 1/2 tsp. salt, or to taste 2 1/2 fl oz coconut milk 4 1/2 tsp. sugar 3 1/2 fl oz (100 ml) milk 3 dried hot red chili (chilli) peppers, seeded and chopped 1/4 tsp. MSG (optional)
Directions:
1. Wash the chicken end chop into 1 1/2 inch (4cm) pieces. Roll-cut the potatoes into pieces the same size.
2. Heat the oil in a wok to 350oF(180oC), or very hot. Add the chicken and deep-fry until cooked. Remove, drain, set aside. Deep-fry the potatoes until cooked through but not browned, remove, drain well, and set aside. Pour the hot oil out of the wok leaving only enough to cover the bottom. Add the rice wine, chicken stock, salt, sugar, MSG (optional), potatoes and chicken and let come to a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and add the hot chili peppers, ginger, onion, and curry oil. Stir-fry until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl, cover with the stock, and place in a steamer to steam until the chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a paste, taking care not to burn it.
6. Place the potatoes in a serving dish. Arrange the chicken pieces on top. Strain the stock and discard the solids. Add the coconut milk and milk to the stock. Add the flour paste to the stock and simmer, stirring until thickened and the flour loses its raw taste. Pour over chicken and serve.
Note: Monosodium Glutamate (MSG)
Chicken Chop Suey
Ingredients:
1 pound Uncooked chicken breast -- cut 1/2 cup Sliced celery in 1" cubes 1 Green pepper -- sliced 1 tablespoon Oil 1/2 cup Sliced mushrooms 3 Cubes vegetable bouillon 1 Tomato -- diced 1/2 cup Unsweetened pineapple juice 1/4 cup Sliced green onions 2 tablespoon soy sauce 1 1/2 cup Fresh Chinese pea pods 1/2 teaspoon ginger 1 can (4 oz) water chestnuts 1/2 teaspoon Horseradish 3 cup Fresh bean sprouts
Directions:
1. Pan fry chicken in oil. Remove from heat and set aside.
2. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.
3. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.
4. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.
Stir-fried Noodles (Chicken Chow Mein)
Ingredients:
1 lb (500 g) flour noodles 10 1/2 oz (300 g) boneless chicken breast, skinned 1 egg white 2 1/2 tbsp cornstarch (corn flour) dissolved in 1 1/4 tbsp water 13 tbsp (200 ml) vegetable oil (or lard) 7 oz (200 g) chives, washed well and cut into 1 inch (3 cm) sections 1 tbsp salt, or to taste 1 cup (200 ml) chicken broth 1/4 tsp MSG (optional)
Directions:
1. Shred the chicken breasts. Mix the egg white and the cornstarch-water into a paste and coat the chicken shreds. 2. Heat 4 1/2 tbsp (100 ml) of the oil in a wok to about 212oF(100oC). Add the chicken shreds and cool, stirring, until they turn white. Pour out the oil and set it aside. Mix the chives, MSG, salt, and stock with the chicken and bring to a boil. Drain off and reserve the broth and seasonings. Place the chicken shreds in a bowl. 3. Boil the noodles 3 times, as described in recipes 165 and 166. After the final boiling rinse in cold water and drain well. 4. Heat 4 1/2 tbsp (100 ml) of the oil, including that used earlier, in the wok until the oil surface ripples. Tilt the wok to swirl the oil around. Add the noodles in an even layer. Shallow-fry them, swirling the wok so they cook evenly. Fry until browned on one side, then slide the wok scoop or a spatula under the noodles and turn them over. Sprinkle the other 4 tbsp of oil around the edges and shallow-fry the noodles until browned on the other side. Add the reserved chicken broth. Cover the wok and simmer for 1 minute, or until the noodles absorb the sauce. toss the noodles with chopsticks or a fork and add the chicken shreds. Stir, remove, and serve.
Hot and Spicy Chicken
Serving Size: 4
Ingredients:
4 tablespoon Oil 1 Scallion 2 Hot peppers -- or more 1 tablespoon Shredded Ginger 1 tablespoon Sherry 2 tablespoon Light Soy Sauce 2 pound Fryer 1/2 cup Chicken broth 2 tablespoon Wine vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1 teaspoon Anise pepper -- or 2 1 tablespoon Cornstarch (corn flour)
Directions:1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into 1-inch pieces.
3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.
4. Heat oil. Add scallion, and stir fry several seconds.
5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.
6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken.
Lemon Chicken
Serving Size: 4 ~ 6
Preparation Time: 45 minutes
Ingredients:
2 tablespoons Dry sherry 4 green (Spring) onions, chopped1 Piece of root ginger, shredded500g (1 pound) boned chicken, cut into 1 inch strips2 Celery sticks, sliced125g (4oz) button mushrooms, quartered1 Green pepper, cored, seeded, and sliced2 tablespoons Light soy sauceShredded rind of 2 lemonsA few lemon slices to garnish2 tablespoons oil for stir-frying
Directions:Put the sherry, spring onions and ginger in a bowl.
Add the chicken, toss well to coat, then leave to marinate in thebowl for 15 minutes.
Heat the oil in a wok or frying pan.
Add the celery, mushrooms, and the green pepper.
Stir-fry for one minute.
Add the chicken and marinade, then cook for 3 minutes.
Stir in the soy sauce and lemon rind then cook for a further minute.
Pile into a warmed serving dish and garnish with lemon slices.
Note: Dry sherry is a kind of wine.
Mongolian Chicken
Serves: 4Ingredients:2 tsp groundnut/peanut oil 1/4 tsp salt 1/4 tsp sugar 2 tsp cornstarch 10 oz boneless skinless chicken breasts cut on diagonal into 1/4"-thick by 2"-long slices 1/2 tsp minced garlic 2 tsp freshly-ground chilis 1/2 tsp finely-chopped onion 2 tsp cold water 2 tsp sugar 1 tbl groundnut/peanut oil 1 tbl Shaoxing rice wine or dry sherry 1/3 cup Family Chicken Broth (see recipe) 1 tsp dark soy sauce 4 x Chinese dried mushrooms soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved 1/2 sm red bell pepper cut 1" triangles 3 x scallions (spring onions), mainly white cut into 2" lengths 1/2 tsp cornstarch mixed with 2 tsp cold water for thickening 1 tsp sesame oil 2 tsp ground bean sauce (mo si jeung)
Directions:
Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.Serve hot.
Note: Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out.
Quick-Fried Hot Diced Chicken
Ingredients:
7 oz (200g) chicken breasts and thighs 5 water chestnuts 2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water 1 hot red chili (chilli) pepper 1/8 tsp. salt, or to taste 1/2 cup (100ml) vegetable oil1/8 tsp. salt, or to taste 1 tsp. ginger slices 2 tsp. rice wine 2 tsp. scallions, chopped 1 1/2 tsp. soy sauce 1 tsp. garlic slices 1 cup high stock 1/8 tsp. rice vinegar 1 tsp. sesame oil 1/8 tsp. MSG (optional)
Directions:
1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with the salt and 1 tsp. of the rice wine. Add the chicken and stir to coat well. Set aside. 2. In another bowl, mix the soy sauce, the remaining 1 tsp. rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside. 3. Heat the oil in a wok over high heat to 225oF (110oC), or until small bubbles appear around the edge of a piece of scallion or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red . 4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove , and serve.
Note: Water chestnuts, The small, rounded corms have a crispy white flesh and can be eaten raw, slightly boiled, grilled, pickled, or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened.
Sesame Chicken
Serves 3 - 4, or 5 - 6 as part of a multi-course meal
Ingredients:
3 whole boneless chicken breastsMarinade:2 tablespoons light soy sauce1 tablespoon cooking wine or dry sherrya few drops of sesame oil2 tablespoons flour2 tablespoons cornstarch (corn flour)2 tablespoons water1/4 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon vegetable oil
Sauce for Sesame Chicken:1/2 cup water1 cup chicken broth1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)1/4 cup cornstarch (corn flour)1 cup sugar2 TB dark soy sauce 2 TB sesame oil 1 tsp chili paste, or more if desired1 clove garlic (minced)2 tablespoons toasted sesame seeds3 1/2 - 4 cups peanut oil for deep-frying
Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
Spicy Szechwan Chicken
Serves 3 to 4
Ingredients:
3 - 4 chicken breasts, skinned and boned2 egg whites2 tablespoons cornstarch (corn flour)Sauce:2 tablespoons sherry cooking wine1 tablespoon barbeque sauce2 tablespoons sesame oil1 tablespoon soy sauce2 tablespoon brown sugar1/4 teaspoon cayenne pepper1/2 - 1 teaspoon crushed dried chilies1 tablespoon ginger, minced4 carrots, cut into thin strips3 green onions, chopped1/2 red pepper, sliced1/2 green pepper, sliced
Directions:
1. Partially freeze chicken breasts. Cut into strips. 2. Combine sauce ingredients and set aside. 3. Mix together egg whites and cornstarch. 4. Coat chicken in cornstarch mixture. 5. Heat wok. Fry chicken strips in oil until they turn white. 6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds. 7. Add sauce to vegetables. 8. When boiling, add chicken. 9. Stir-fry 1 to 2 minutes. Serve with rice.
War Su Gai (Almond Boneless Chicken)
Serves 4 to 6
Ingredients:
2 whole chicken breasts, skinned, boned, and cut in half1/2 teaspoon salt1 tablespoon dry sherrySauce:4 tablespoons cornstarch (corn flour)3 tablespoons water3 cups broth1 1/2 cups chopped mushrooms (optional)3 tablespoons chicken fat or butter2 teaspoons soy sauce3 tablespoons chicken bouillon granulesBatter:3 tablespoons cornstarch3 tablespoons flour1/2 teaspoon baking powder1 egg, beaten1 tablespoon water1 cup shredded lettuce1/3 cup toasted, slivered almonds1 green onion, finely chopped (green and white parts)Oil for deep-frying
Directions:
Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.
Note: chicken bouillon granules- chicken stock.
Crispy Chinese Roast Pork Recipe:
Ingredients
1.5kg piece of Belly pork (the more fat between the skin & the meat the better)
1 tablespoon sichuan peppercorns
1 teaspoon black peppercorns
2 tablespoons of sea salt
2 teaspoons five-spice powder
2 teaspoons caster sugar
TO SEVER WITH:
Pok choy or any other chinese green you can lay your hands on
Oyster sauce
Rice
Directions
1. Spike the skin with a fine skewer or anything fine pointed as many times as you can, piercing the fat but not going so deep as to pierce the meat. Then pour about 1-2pints of boiling water over the skin & then dry well.
2. Heat a dry, heavy-based frying pan over a high heat & add the sichuan & black peppercorns & dry fry until you can smell the aromatics. Tip them into a pestle & mortar & bash the hell out of them until you get a fine powder then add to a bowl with the sea salt, five -spice powder & sugar.
3. Turn the pork flesh side up & rub all the flesh with the spice mixture & then set aside somewhere cool for at least 8hrs or overnight.
4. Preheat the oven to 200degC/400degF/gas mark 6. Turn the pork skin side upand place on a rack, resting on top of a roasting tin of water. Roast the pork for 15mins & then lower the oven temp to 180degC/350degF/gas mark 4 & roast for a further 2hrs, topping up the water in the roasting tin when it starts to get low, so keep checking the level of water as you do not want it to run dry.
5. After the 2hrs of roasting increase the oven temp once more to 230degC/450degF/gas mark 8 and continue to roast the pork for a further 15mins, then remove from the oven & leave to cool, this dish is best served warm.
6. Cut the pork into bite-sized pieces & serve with steamed rice & pak choy in oyster sauce.
Chinese Fried Shrimp Recipe
Ingredients
24 lg. shrimp
1 c. flour
3 tsp. baking powder
1 c. cornstarch
1 teaspoon sugar (helps brown)
1/2 tsp. salt
1 egg, beaten
1 c. ice water
2 tsp. vegetable oil
peanut or vegetable oil for deep frying
Directions
1. Shell and devein the prawns, leaving the tails on.
2. Sift flour, cornstarch, baking powder, and salt into a mixing bowl.
3. Beat in egg, water, and 2 tbsp. of oil. Make a stiff batter.
4. Heat 2" of oil in a large electric skillet, at 375°F. I use my deep fryer
5. Dip the prawns in the batter, and fry in hot oil until golden brown,
6. turning occasionally. Drain on paper towels.
7. Serve with your choice of dipping sauces.
Chinese Chicken And Shrimp Recipe
Ingredients
2 chicken breasts boned and cubed
21/2 tablespoons oil
4 teaspoons thinly sliced fresh ginger
1 onion thinly sliced
1/4 cup sliced celery
2 teaspoons cornstarch
1 cup (250)ml chicken stock
11/2 tablespoons sherry
11/2 tablespoons brown sugar
1 green pepper cut in squars
1/2lb(250)g shelled shrimp
21/2 tablespoons soy sauce
Directions
1. 1. Quickly brown the chicken cubes in the oil until crisp on all sides in a frypan.
2. 2. Add the ginger onion and celery and cook until soft.
3. 3. Mix the cornstarch with the chicken stock.
4. 4 Add to the chicken mixture and bring to a boil
5. 5 Stir in the remaining ingredients and cook over a low hear for about ten minutes stirring constantly.
Chinese Scrambled Eggs With Shrimp Recipe
Ingredients
1/2 pound shrimp peeled and deveined
1 teaspoon sherry
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 eggs lightly beaten
Chopped cilantro(coriander) to garnish
Directions
1. Combine shrimp, sherry, cornstarch, salt and pepper in a small bowl and toss to combine.
2. Marinate for 10 minutes.
3. Heat the vegetable oil in a skillet over moderate heat and sauté shrimp for 3 minutes.
4. Add eggs and cook stirring frequently.
5. Sprinkle with cilantro.
Crispy Lemony Shrimp Recipe
Ingredients
12 jumbo shrimp, shelled and deveined, leaving tail
1/4 cup coarse breadcrumbs
1/4 cup extra virgin olive oil
1/4 cup Parmigiano-Reggiano(hard cheese), grated
juice of 1 lemon
1 clove garlic, minced
2 teaspoon parsley, chopped fine
salt & pepper to taste
Directions
1. pre-heat the oven to 350F. Rinse the shrimp and dry them well with paper towels.
2. Toss the breadcrumbs with the olive oil and the parmigiano. Toast the mixture on a baking sheet until golden brown and crunchy, about 8 minutes. Set aside to cool for a few minutes. Raise the oven heat to 450 degrees. You will use your baking sheet again.
3. In a large bowl, toss the shrimp with the lemon juice, garlic, parsley, and a pinch each of salt and pepper. When the breadcrumbs have cooled off, add them to the same bowl and toss them together with the shrimp.
4. Lay the shrimp on the baking sheet or in a large cast iron skillet. They should be coated with the bread-crumb mixture. There may be excess breading. Sprinkle about 1 tablespoon over the shrimp and discard the rest. Be sure to spread the shrimps out into one layer so they get evenly crisp.
5. Bake the shrimp until they are cooked through but not hard, about 10 minutes. Season to taste with salt and pepper and serve.
Butter Prawns Recipe
Ingredients
1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird's eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Directions
1. Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
2. Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
Gambas Al Ajillo - Shrimp In Garlic Sauce Recipe(Spanish)
Ingredients
1/2 - 3/4 pound shrimp, preferably very small, shelled
coarse salt
8 tablespoons olive oil
3 large cloves garlic, peeled and very coarsely chopped
1 dried red chili pepper, stem and seeds removed, in 2 pieces
1/2 teaspoon paprika
1 tablespoon minced parsley
Directions
1. Dry the shrimp well.
2. Sprinkle salt on both sides.
3. Let sit at room temperature for 10 minutes.
4. Heat the oil in four ramekins or one shallow 8 inch casserole.
5. Add the garlic and chili pepper.
6. When the garlic starts to turn golden add the shrimp.
7. Be careful not to overcook.
8. Cook over medium-high heat.
9. Stir for about 2 minutes or until the shrimp are just done.
10. Sprinkle in the paprika and parsley.
11. Serve immediately.
12. Provide lots of good bread for dipping in the garlic sauce.
Peppered Shrimp Recipe
Ingredients
1 pound butter
2 teaspoons fresh basil chopped
2 teaspoons fresh oregano chopped
1 bay leaf crumbled
1 teaspoon salt
1/2 cup lemon juice
2 teaspoons cayenne pepper
5 garlic cloves minced
1/2 cup black pepper finely ground
4 pounds large raw shrimp in shells
Directions
1. Melt butter in a large deep-sided frying pan or iron skillet over low heat.
2. When melted raise the heat then and add the remaining ingredients except shrimp.
3. Cook stirring often until browned to a rich mahogany color.
4. Add the shrimp stirring and turning to coat well with the seasoned butter.
5. Cook until shrimp have turned a rich deep pink.
6. Serve shrimp in their shells peeling them at the table.
Coconut Shrimp Recipe
Ingredients
1 1/2 lbs raw jumbo shrimp
2 cups coconut
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
Sauce
1/2 cup orange marmalade
1/4 cup honey
3 drops Tabasco sauce
1/4 cup Dijon mustard
Directions
1. First you can peel/devein the shrimp.
2. Dry the shrimp with a dish towel.
3. Now mix the flour, cornstarch, salt and pepper in a bowl.
4. Then add in oil and the ice water to the dry ingredients.
5. Next stir.
6. Next you can heat the oil in medium flame in a skillet.
7. Now dip the shrimp in the batter, rolling each shrimp in the coconut.
8. The shrimp needs to fry for approx. 4 minutes, or until lightly browned.
9. Don't overcook!
10. Next put the shrimp in a baking dish and bake at approx. 300 degrees for about 5-7 minutes to complete cooking.
11. Finally, you can combine the marmalade, Dijon mustard, honey and Tabasco making the sauce and serve with the shrimp.
Stir Fried Pork With Ginger Sauce Recipe
Ingredients
200g Lean Pork or Flank (腰肉）(I'm using flank because it's softer)
1 tablespoon Light Soy Sauce
1 teaspoon Ginger Juice
Oil for wokking
Marinade:
1 tablespoon Chinese Cooking Wine
1/2 teaspoon Salt
1 teaspoon Corn flour
2 teaspoon Ginger Juice
Directions
1. Slice pork and use a tenderiser (looks like a hammer with spikes) to flatten and soften the meat.
2. Mix the marinade and marinade the pork for at 1/2 hour.
3. In a wok, heat oil then saute the pork till cooked.
4. Add in the light soy sauce and ginger juice.
5. Saute for about 1 minute.
6. Dish and serve with rice.
Note: Hitting the pork with a tenderiser will also help the meat absorb the marinade better. I'm using Light Soy Sauce to season because it adds colour to the dish too.
Spring Onion Chicken Recipe
Ingredients
- 2 chicken thighs
- 2 tbsp dark soy sauce
- 2 stalks spring onion
- a few slices ginger
- 1/2 tsp minced garlic
- 1 tbsp rice wine
- 1 pc rock sugar
- 1/4 cup water or chicken broth
Directions
1. Debone chicken and cut into pieces. Marinate with dark soy sauce and set aside for about 15 minutes.
2. Heat up 2 tbsp of vegetable oil in a wok. While doing so, cut spring onion on the bias into one and a half inch pieces. Cut ginger into slices.
3. Stir fry garlic and chicken until chicken changes color. Set aside.
4. Stir fry ginger and spring onions until fragrant. Add chicken, rice wine, rock sugar and water (or chicken broth). Mix well, cover wok and allow to braise over low heat for about 10 minutes.
Shrimp Toast Recipe
Ingredients
1/2 lb. shrimp, shelled and deveined
2 green onions, cut into 1/2 inch pieces
5 spice powder to taste(optional)
1 egg
1 tbsp. dry sherry
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. minced water chestnuts
1 1/2 tsp. minced ginger root
6 slices day old bread, crust removed
2 c. cooking oil
Directions
1. Place shrimp, onions, egg, sherry, cornstarch, salt and pepper in food processor or blender and whirl until smooth paste is formed.
2. Remove to bowl and stir in water chestnuts and ginger root. Spread 2 tbsp. shrimp mixture on each slice of bread.
3. Freeze 15 minutes or until bread can be easily cut. Cut diagonally in quarters.
4. In medium skillet, heat oil and add a few pieces shrimp side down.
5. Fry over medium high heat. Turn and fry; remove from skillet and drain on paper towels. Serve hot or at room temperature.
6. You can fry them part way, freeze and then finish in oven for later use.. Re heat from frozen state at about 400 until hot.
7. I love these things!
Chinese Spicy Chicken Recipe
Ingredients
1 chicken breast
3 tbs flour
1 egg yolk
1 tbs of water
1 tbs soy sauce
1 teaspoon of sugar
2 cloves of garlic
2 tbs soy sauce
1 tbs of rice cooking wine
2 hot chilli peppers
scallion
pinch of salt and pepper
Directions
1. Cut chicken breast into bite size chunk
2. marinade with egg yolk, flour , water, soy sauce for 15 minutes
3. deep fried until firm, and golden brown (but don't over cook)
4. sautee garlic and chilli pepper with low heat until fragant add sugar (to caramelize)
5. add soy sauce, the wok should be smoky at this moment,
6. when it's fragant salt & pepper, scallions, wine, add chicken, cook until the chicken absorb all the juice, serve
Honey Pork Recipe
Ingredients
500 grams of pork loin or your fav. part
1 egg yolk
2 tbs flour or corn flour
2 tbs of water
pinch of salt and pepper
1 teaspoon of soy sauce
oil for frying
3 tbs of honey
1 clove of garlic, minced
1 tbs of minced ginger
3 tbs of soy sauce
4 tbs water
1 tbs white sesame seed
pinch salt
pinch ground white pepper
Directions
1. cut pork loin into bite size chunk, marinade with pinch of salt and pepper , soy sauce, egg yolk, flour, water, marinade foe 10 mins
2. deep fry until golden brown
3. on a low heat, using alittle oil saute garlic and ginger until fragant
4. add soy sauce , honey, water, salt and pepper, stir, taste
5. when it bubbles add pork, stirr well garnish with sesame seed
Pork In Hot Garlic Sauce Recipe
Ingredients
1 lb. thin-cut boneless chops, shredded
Marinade:
1 T. cornstarch
1/2 T. sugar
1 T. dark soy sauce
1 T. sherry
6 green onions
1 red bell pepper
4 quarter-sized slices ginger, minced
4 cloves garlic, minced
3 T. chili paste with garlic
1 T. dark soy sauce
1 T. black vinegar
1/2 T. sesame oil
1 c. oil
Directions
1. Put the pork shreds in a large bowl. Add the marinade ingredients and mix thoroughly. Let sit at least 30 minutes.
2. In the meantime, prepare the green onions and bell pepper. Clean and trim the green onions, and pull off any "soft" green leaves. Thinly slice, then mince, the white part, and put on a plate with the ginger. Cut the green leaves into 1/2-inch pieces and put on a plate. Stem, seed, and shred the bell pepper, and put them on another plate.
3. Add the cup of oil to a wok over very high heat. When the oil is almost smoking hot, stir the pork, then add it all at once. Stir-fry in the hot oil until the pork turns white. Drain and reserve the pork, reserving 1 T. oil.
4. Heat the oil over very high heat in the wok, and add the ginger and white part of the green onions. Stir-fry for about 15 seconds, then add the bell pepper shreds. Stir-fry for about 1-2 minutes, until the peppers start to blister.
5. Add the chili paste, soy sauce, and vinegar. Add the pork and the green onion leaves. Flip for about a minute, add the sesame oil, and serve. You can use less chili paste with garlic if you don't want it quite so hot.
Spicy Mayonnaise Prawns Recipe
Ingredients
10 (or more) Medium Prawns, shells removed, back slit and devien.
2 egg yolks
2 tablespoon Cornflour
A pinch of salt
Oil for frying
Sauce:
1 tablespoon Chilli Sauce
3 tablespoon Mayonnaise (I use Japanese Mayo)
1/2 tablespoon Fresh Milk
1/2 teaspoon Lemon Juice
Directions
1. Mix prawns, egg, salt and cornflour together.
2. Combine ingredients for sauce and set aside.
3. Deep fry prawns till golden brown.
4. Remove and drain.
5. In a wok, add 1/2 tablespoon oil, add the combined sauce and prawns
6. Stir fry in low heat till the prawns are coated with sauce.
7. Dish and serve hot.
8. Note:
9. I used two egg yolks instead of a whole egg to achieve a more yellow look for the prawns. Using whole egg is fine.
10. Add more chilli sauce if you prefer it to be more spicy or you can add tomato sauce instead if kids are having it. Personally, adding chilli sauce taste better compared to tomato sauce.
Chengdu Gai Yuk Chengdu Chicken Recipe
Ingredients
1 1/2 lb. boneless chicken
4 quarter-sized slices ginger, minced
2 cloves garlic, minced
4 dried red chili peppers, minced
4 stalks celery, minced
1 tomato
4 green onions, separated into white and green, minced
2 T. oil
Marinade:
1 egg white
1 T. sherry
1 T. cornstarch
Seasonings:
2 T. hot bean paste (see notes in directions)
1 T. dark soy sauce
1/2 T. black vinegar
1/2 t. sugar
1 T. sesame oil
1 t. Szechuan peppercorns, toasted and ground
1 t. salt
Directions
1. Prep:
2. Core the tomato, squeeze all the excess juice and seeds out, and mince finely. Put on a plate with the celery.
3. Add the marinade ingredients to the chicken and stir until well blended and the chicken is completely coated. Let sit for at least 30 minutes.
4. Velveting the chicken: You can either do this in hot (350) oil, about 2 c. of it, or simmering water. Water will give you "softer" chicken than oil, although oil is more common. If using oil, put about 2 c. in a wok and heat it until 350. Stir the chicken and add it, then stir-fry it until it turns white, and drain (leaving about a tablespoon of oil in the wok). If using water, bring a large pot of water to a boil, stir the chicken and add it, stirring only once or twice to separate the pieces. Cover the pot and let it simmer for about 3 minutes, until the chicken pieces are white, and drain.
5. Blend the seasoning ingredients thoroughly.
6. Heat a wok over extremely high heat, and when very hot, add the oil. Swirl the wok to coat it, then add the garlic, ginger, chilis, and white part of the green onions. Flip in the oil until fragrant, about five seconds. Add the celery and tomatoes, and cook for about 2 minutes over extremely high heat. Add the chicken, mix well, then add the seasonings. Stir-fry for a minute or so, to cook the seasonings into the ingredients, sprinkle with the Szechuan peppercorns, and serve.
7. Hot bean paste is a distinctly different product from chili paste with garlic. Chili paste is brightly hot, while hot bean paste is quite hot, but muted. Substituting one for the other will produce a very different result. You can buy both in your local Asian food market.
Chinese Omelet Recipe
Ingredients
1/2 cup cooked rice
3 eggs separated
4 tablespoons butter
1/4 teaspoon paprika
4 tablespoons all purpose flour
1-1/4 teaspoon salt
1/8 teaspoon dry mustard
2 cups milk
4 tablespoons grated cheddar cheese
Directions
1. Cook rice until tender then rinse with hot and cold water.
2. Make a sauce of butter, flour and milk and cook until thickened.
3. Beat egg yolks then add rice, sauce, seasonings and cheese.
4. Fold in stiffly beaten egg whites.
5. Preheat oven to 350.
6. Pour mixture into a greased shallow pan and bake for 40 minutes.
Chinese 3 Cups Chicken Recipe
Ingredients
2 chicken thigh or whole organic chicken, cut up into bite-size pieces
1/2 cup sesame oil (it should be 1 cup, but 1/2 cup is healthier)
1 cup soy sauce
1 cup rice wine ( I usually use the whole bottle :) )
6 slices thin fresh ginger
3 tbs of sugar
2 tbs of goji berries
pinch of salt
Directions
1. Heat up the sesame oil in a wok on medium heat.
2. Add ginger , stir fry until fragrant, about 5 minutes.
3. Add the chicken pieces and stir fry until it' change color, around minutes. add sugar to caramelize.
4. add goji berries, soy sauce, rice wine and Bring to a boil, cook uncovered,
5. add more rice wine if you like
6. Serve with rice.
Chicken With Satay Sauce Recipe
Ingredients
450g chicken breast
large red pepper
Marinade:
3tbsp soy sauce
1tbsp rice wine
2tsp corn flour
salt and pepper
Sauce:
4tbsp satay sauce
1tbsp chilli sauce
1tbsp chopped garlic
1tbsp oil
2tbsp white wine vinegar
2tbsp soy sauce
salt and pepper
2tsp sugar
large onion
Directions
1. Slice the chicken and marinate for at least 20 mins.
2. Blend the sauce ingredients until smooth.
3. Chop and fry the red pepper and set aside.
4. Fry the chicken to brown.
5. Add the sauce and simmer for 10 mins.
6. Add the fried red pepper and heat through.
7. Serve with noodles or rice.
Pineapple Shrimp Recipe
Ingredients
1 cup all-purpose flour, sifted
1 tsp baking powder
1 tsp salt
1 egg, beaten
1/2 cup beer
veggie oil for frying
1 lb. raw shrimp, shelled and deveined
2 Tbsp. cornstarch
2 Tbsp. sugar
8 Tbsp. milk
1 cup pineapple juice
1 cup pineapple chunks
Directions
1. Mix cornstarch with sugar, the OTHER 1/2 TSP SALT, and vinegar. Add pineapple juice, cook over low heat, stirring constantly until thickened.
2. While the stuff above is cooking, sift flour, baking powder, and 1/2 TSP SALT in bowl. Beat in egg and beer. Heat oil in deep-fryer or deep skillet on medium-high heat. Dip shrimp in batter, coating on all sides. Fry in oil until golden brown. Drain on paper towels but keep them warm.
3. By the time your shrimp is done frying, the sauce should be finished. Go ahead and arrange shrimp and pineapple chunks on a dish platter and pour the sauce over all of it.
4. Stir to coat and enjoy!
Hunan Hot and Sour Chicken
Ingredients
Amount
Ingredient
Preparation
2
teaspoons
cornstarch
2
teaspoons
sherry
dry
1/4
teaspoon
salt
1/4
teaspoon
black pepper
1
pound
chicken breasts
skinned, boned, cut into bite size pieces
3 1/2
tablespoons
vegetable oil
1
tablespoon
garlic
minced
2
teaspoons
ginger
minced fresh
1
tablespoon
black beans, fermented
rinsed and drained
1
small
green bell pepper
seeded, and cut into 1 inch pieces
1
medium
carrot
thinly sliced
8
ounces
bamboo shoots
canned, sliced
1
tablespoon
water
Cooking Sauce
2
teaspoons
cornstarch
1/2
teaspoon
red pepper flakes
1/2
teaspoon
vegetable oil
2
tablespoons
soy sauce
2 1/2
tablespoons
white wine vinegar
1/2
cup
chicken broth
Directions
In a bowl, combine cornstarch, sherry, salt and pepper.Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.Prepare cooking sauce by blending all ingredients in another bowl, set aside.Place a wok or wide frying pan over high heat.When pan is hot, add 2 tablespoons of the oil.When oil begins to heat, add garlic, ginger, and black beans.Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).Remove chicken from pan.Add the remaining 1 tablespoon oil to pan.When oil is hot, add green pepper, carrot and bamboo shoots.Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes.Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.
Sweet Corn Noodle Soup
Ingredients
Amount
Ingredient
Preparation
1
quart
vegetable stock
1/2
cup
noodles
ribbon noodles, broken
2
cups
corn kernels
sweet
1/2
cup
celery
chopped
1/2
teaspoon
turmeric
salt and black pepper
Directions
Bring stock to a boil.Add noodles and sweet corn and boil 5 mins.Add celery and turmeric.Stir well, reduce heat, and simmer another 10 mins.
Curry Chicken
Ingredients: chicken legs 2 pcsshredded onion 1/2 pcpotatoes 2 pcscurry powder 1 tbspminced garlic 1 tbspcarrot 1/2 pccoconut milk 1/2 cupsalt 1 tsppepper 1/2 tspbay leaf 2 pcsMethods: Chop chicken legs, blanch to remove bad smell.Peeling potatoes and carrot off then chop.Heat pan. Stir-fry flour with 2 t. oil.Add onion shreds, minced garlic, chopped chicken, taro root, and carrot. Keep Stir-frying.Sprinkle a pinch of curry powder and chili powder. Stir-fry until good flavor comes out.Add 3 cup water, seasonings, and coriander leaves. Change from pan to boiler. Cook with low heat until good smell comes out.Pour coconut milk over the dish and serve immediately.
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