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Showing posts from October 8, 2017

SWEET AND SOUR SOUP

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INGREDIENTS: Chicken with bones 1/2 kg Water 6 cups Carrot, chopped 1 medium Onion 1 medium Capsicum thinly chopped 1/2 cup Cabbage thinly chopped 1/2 cup Carrot thinly chopped 1/2 cup Spring onion chopped 1/4 cup Egg 1, beaten Chilli garlic sauce 6 tbsp Chili sauce 1 tbsp Soya sauce 3 tbsp Chinese salt 1 tsp Salt to tatste Sugar 1 tbsp Black pepper 1/2 tsp Vinegar 3 tbsp Cornflour 3-4 tbsp METHOD: Add chicken, onion, carrot and water in a pot. Let it cook till 3 cups broth left. Strain it and shred chicken finely. Add shredded chicken in broth and put it back on stove. Add vegetables and let them boil for five minutes. Now add all spices and stir. Dissolve cornflour in water (1/2 cup) and pour in soup, keep on stirring till thick. Add well beaten egg also. Cook for 5 more minutes. You can adjust all spices according to your taste. Add spring onions finely chopped and serve. Serve with chili sauce and soya sauce.

CHICKEN CORN SOUP

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INGREDIENTS FOR CHICKEN STOCK: Water 10 cups Onion 1 medium Carrot 1 medium Garlic 2 cloves Tomato 1 medium Salt to taste METHOD: Place chicken wings and necks in a pot and add all other ingredients in it. Boil them on medium flame for 2 hours. Remove all ingredients and discard,except chicken. remove meat from bones and set aside. You can store this stock in freezer for a month also. INGREDIENTS FOR SOUPS: Chicken meat 1 cup Boiled Corn 1/2 cup Egg 1 no Salt to taste White pepper 1/2 tsp Vinegar 2 tbsp Chinese salt (optional) 1 1/2 tsp Soya sauce 2 tbsp Corn flour 1/2 cup METHOD: Boil corns (if using fresh) and coarsely grind them. Now again boil the stock and add salt, soya sauce, Chinese salt, white vinegar and white pepper. Add corns and mix well now add corn flour dissolved in water. Beat egg and pour in soup but keep on stirring ,it will form threads of egg. Serve hot. You can add chopped hard boil egg too. Before serving add black peppe...

ALMOND CAKE

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INGREDIENTS: Flour 1 and 1/2 cups Baking powder 1 tsp Sugar 1 cup, grind it Butter/ ghee 1/2 cup Eggs 3 Vanilla essence 1 tsp Salt 1/4 tsp Milk 1/2 cup Almonds as needed Mango juice small packet, any brand 1 Sugar 1 cup Corn flour 1 tbsp Water 2-3 tbsp METHOD: Sift flour and baking powder. Set aside. Melt ghee and let it cool. In a bowl add sugar and melted and cooled ghee. You can add butter also but no need to melt it. Beat well. Now add eggs and beat. Add vanilla essence, salt and milk. Beat. Add flour in it. Fold it in batter. Add crushed almonds in batter. Pour in a pan. In pan place a butter paper and grease it. After pouring cut almonds from center, arrange on batter. You can add cocoa powder if you want chocolate flavor almond cake. Bake at 180c for 25 minutes or till done. Take a small packet of mango juice and pour in a pot, add sugar and mix well. Now cook till sugar dissolve. Mix corn flour in water and add in juice. Make a thick ...

GOAT SHOULDER CURRY

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INGREDIENTS 1/4 cup (60ml) mustard oil or sunflower oil 2 tsp Kashmiri chilli powder 2 tsp ground turmeric 1kg boneless goat shoulder or lamb shoulder, cut into 3cm pieces 2 tbs sunflower oil 1 onion, sliced 2 garlic cloves, crushed 3cm piece ginger, grated 2 tbs caster sugar 1 tbs ground cumin 1 tbs ground coriander 400g can chopped tomatoes 1/4 cup (60ml) malt vinegar Chutney or relish, thick Greek-style yoghurt, coriander sprigs and chargrilled naan bread, to serve METHOD 1 Combine the mustard oil, chilli powder, turmeric and 2 tsp sea salt in a glass bowl. Add goat and toss to coat, then set aside for 20 minutes to marinate. 2 Preheat the oven to 190°C. Heat 1 tbs sunflower oil in a large casserole over high heat. Cook half the goat, turning, for 2-3 minutes until browned. Remove from casserole. Repeat with the remaining 1 tbs sunflower oil and goat. 3 Reduce the heat to medium. Add the onion, garlic and ginger, then cook, stirring, for 3-4 ...

Chicken Tikka Masala

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Ingredients 6 SERVINGS 6 garlic cloves, finely grated 4 teaspoons finely grated peeled ginger 4 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander 2 teaspoons ground cumin 1½ cups whole-milk yogurt (not Greek) 1 tablespoon kosher salt 2 pounds skinless, boneless chicken breasts, halved lengthwise 3 tablespoons ghee (clarified butter) or vegetable oil 1 small onion, thinly sliced ¼ cup tomato paste 6 cardamom pods, crushed 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes 1 28-ounce can whole peeled tomatoes 2 cups heavy cream ¾ cup chopped fresh cilantro plus sprigs for garnish Steamed basmati rice (for serving) Preparation Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture. Heat ghee in a large heavy po...

Shrimp Etoufee

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THINGS YOU NEED 4 cups chicken broth (or half veggie, half beef)* 1 teaspoon dried thyme 1 teaspoon dried basil 1 bay leaf 1/3 cup butter, divided 1/2 cup all-purpose flour 1 1/2 cups onion, diced 2/3 cup celery, diced 1 cup red pepper, chopped 3/4 cup water 1/4 cup tomato paste 1 tablespoon salt-free Cajun seasoning 1 1/2 teaspoons minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper 1 teaspoon Worcestershire sauce 1/2 cups green onions 1/2 cup parsley, divided 1 pound medium shrimp, peeled and deveined 4 cups hot cooked long-grain rice METHOD Combine first 4 ingredients in a small sauce pot over medium heat. Bring to a simmer; cover and remove from heat. In another small sauce pot or skillet, melt 1/4 cup butter over medium heat. Add flour to pan and cook until very brown, stirring constantly. Remove from heat; add 1 cup broth and whisk until smooth. Add remaining 3 cups of broth, stirring until...

Easy Cheesy Garlic Bread

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Ingredients 14 ounces   (400 grams) loaf French bread,   (or Italian), sliced in half horizontally (lengthwise) 1/2   cup   unsalted butter,   softened 6   cloves   garlic,   finely chopped (or 1 1/2 tablespoons minced garlic) 2   tablespoons  fresh parsley,   finely chopped 1/4   teaspoon   salt,   (or to taste) 1 1/2   cups   shredded mozzarella cheese 1/2   cup   finely shredded parmesan cheese 1/2   teaspoon   dried parsley, Instructions METHOD  Preheat oven to 200°C | 400°F. Line a baking sheet with parchment paper (baking paper), or foil. Arrange bread on baking sheet, cut-side up. In a small-sized bowl, combine together the butter, garlic, fresh parsley and salt. Mix ingredients together until well blended. Evenly spoon the garlic butter mixture evenly over both bread halves right to the edges. Top with the cheeses and sprinkle with the dried parsley. Bake...

Spicy Corn Salad

Ingredients 1 teaspoon unsalted butter 1 teaspoon extra virgin olive oil 1/2 medium red onion, minced (about 1 cup) 1 small chillie, seeds and veins removed, minced 1/2 cup minced bell pepper (multicolored peppers create a nice contrast) Kosher salt 3 ears of corn, kernels sliced from the cob with a knife 2 tablespoons Champagne vinegar 1 teaspoon maple syrup Zest and juice of 1 lime 1/4 cup minced fresh chives 2 tablespoons minced fresh Coriander Directions 1. Melt the butter with the olive oil in a wok or large skillet over medium heat. Add the red onion, bell pepper. Salt liberally, and sauté for 3 minutes, until everything softens. Add the corn kernels; cook for another 3 minutes. The corn should be hot but not browned. Turn off heat. 2. Add the vinegar, maple syrup, and lime zest and juice; stir. Taste for salt; transfer to a warm serving bowl. Top with the chives and cilantro.

Lasagna

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  THINGS YOU NEED  9 lasagna noodles 1-1/4 pounds bulk Italian sausage 3/4 pound ground beef 1 medium onion, diced 3 garlic cloves, minced 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes 2 cans (6 ounces each) tomato paste 2/3 cup water 2 to 3 tablespoons sugar 3 tablespoons plus 1/4 cup minced fresh parsley, divided 2 teaspoons dried basil 3/4 teaspoon fennel seed 3/4 teaspoon salt, divided 1/4 teaspoon coarsely ground pepper 1 large egg, lightly beaten 1 carton (15 ounces) ricotta cheese 4 cups shredded part-skim mozzarella cheese 3/4 cup grated Parmesan cheese METHOD  Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. ...

SPAGHETTI AND MEATBALLS

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Things you need For the tomato sauce: 1/2 cup olive oil 12 garlic cloves, peeled 4 (28-ounce) cans whole tomatoes 1/2 teaspoon red pepper flakes 2 dried bay leaves 2 teaspoons kosher salt 1 1/2 teaspoons dried oregano 1/2 teapoon freshly ground pepper 2/3 cup (packed) basil leaves For the meatballs: 1 cup roughly torn day-old Italian bread 1 cup whole milk 8 ounces ground beef 8 ounces ground veal 3 large eggs, beaten to blend 4 garlic cloves, finely chopped 1 1/4 cups grated Parmesan, divided 3/4 cup coarsely chopped fresh parsley, divided 1 teaspoon kosher salt, plus more 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground fennel seeds 1/2 teaspoon red pepper flakes 1/4 cup olive oil 1 pound spaghetti PREPARATION Make the tomato sauce: Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn, reduce heat), 8–10 minutes. While...