Friday, October 14, 2016

Fried Crispy Fish

Ingredients 
1/3 Cup All purpose Flour
2 1/2 Teaspoons seasoned salt
3 Eggs
1/2 cup  water
1 1/2 cups  progresso panko crispy bread crumbs
Peanut or corn oil for frying 
1 1/2 Ib fish fillets 
Method
In shallow dish mix flour and seasoned salt. In medium bowl beat eggs and beer with whisk. place bread crums in large resealable food storage plastic bag. In electric skillet or deep fryer heat about 3 inches oil to 340 F  coat bot sides of fish  fillets with flour mixture then dip in water mixture letting excess drip back into bowl. Place 1 or 3 pieces of fish at a time in plastic bag with bread crumbs seal bag and shake to coat completely. Fry Fish in batches in hot oil about 5 minutes turning once until golden brown. Drain on Paper towels serve hot.



Friday, October 14, 2016 by Unknown · 0

Chicken Rost

Ingredients
1 whole Chicken 
Black pepper and Salt to taste 
1/2 cup margarine 
1 stalk celery leaves removed 
Onion Powder  to taste 
Method 
Preheat Oven to 355 degree F(170 degrees-C)
Place Cicken in a roasting pan and season generously inside and out with salt and pepper sprinkle inside and out with onion powder. Place 4 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken exterior. Cut the celery into 5 or 6 pieaces anyplace in the chicken cavity. 
Bake uncovered 1 1/2 hour in the preheated oven to minimum internal temperature of 175 degrees F (80 degrees- C) . Remove from heat and beste with melted margarine and drippings. Cover with aluminum foil and allow to rest about 20 minutes before serving.

by Unknown · 0

Monday, October 10, 2016

Sweet Recipe (Cham Cham)

Ingredients
1 1/2  liter Milk
2 1/2 tablespoons Lemon Juice
1 1/2 Cup Sugar
4 Cup Water
1/4 teaspoon Green Cardamom Powder
For Stuffing
1/4 Mawa Khoya  Grated or crumbled
1 teaspoon powdered sugar 
5-6 Saffron Strands kesar dissolved in 1/4 teaspoon of milk or a pinch
1/8 teaspoon Green Cardamom powder
2-3 tablespoon sliced pistachio
2 tablespoons desiccated coconut
Method
Make fresh paneer Chhena using 1 1/2 milk and 2 tablespoo9ns lemon juice. Tie chhena in a clean muslin cloth and squeeze it gently to drain excess water hang tied chhena for around 35-40 minutes or keep it under heavy weight for around 9 minutes to remove excess moisture.  Untie it and transfer to a large plate. Crumble it using hand. Mash it and knead it until it starts to turn like dough. Stop kneading when it starts to release the fat your palm will turn greasy.
Divide it into 11 equal portions. Take each portion and make oval shaped thick pattie.  The oval shaped patties should not be mopre than 1 1/2 inch as its size will double after boiling in asugar syrup in nest step.
Take a deep pan or a pressure cooker and add 1 1/2cup sugar and 5 cup water in it to make sugar syrup. Heat it over medium flame and stir to dissolve the sugar. When it comes to rolling boil gently drop oval shaped patties one by one from side of the pan. Cover it with a lid if using pressure cooker remove whistle from the lid and then cover it and boil for 13 minutes over medium flame after 6 minutes open the lid and flip each pattie gently with a spatula again cover with a lid and cook for another 7 minutes.  Turn of the flame and transfer it to a large bowl.
Add cardamom powder to it and let it cool to room temperature. Cham is now ready however we will make it little more tastier with saffron flavored mawa stuffing.
Perpare stuffing for chum chum take mawa khoya sugar powdered cardamom powder and dissolved saffron strands in a small bowl Mix well. 
Drain the excess syrup after cham cham cools down to room temperature. It should be cool enough otherwise it may break while stuffing. Take one oval shaped pattie in hand and cut horizontally from one side using a knife keep another side connected. Take desiccated cocount and pistachio in two different plates.
Gently stuff it with mawa approx 1 teaspoon and roll it in desiccated coconut.  Sprinkle pistachio over stuffed mawa and press with hand . Transfer it to the plate and repeat.
Cham cham is ready. Keep it in a container and place it in refrigerator for 1 1/2 hours.



Monday, October 10, 2016 by Unknown · 0

Sandesh Sondesh Recipe

Ingredients
1 1/2 liter full Cream Milk 
2 1/2 tablespoons Lemon Juice
1/4 Cup powdered Sugar 
1/4 teaspoon Green Cardamom Powder
6-7 Chopped Pistachios for garnishing 
Method
Bring milk to boil over medium flame. When it comes to rolling boil reduce flame to low. Add lemon juice gradually while stirring continuously. Within 2 or 3 minutes milk solid and whey liquid portion will start to separate. 
When it separates completely transfer it to colander or a large sieve having cheesecloth lined over it and drain the whey. Rinse paneer chhena under running water to remove residual lemony taste. 
Tie prepared chhena in a muslin cloth. Squeeze it gently to drain the water and hang it for 30 minutes to drain the water see the photo. do not hang it for longer than 32 minutes otherwise it will become dry. After draining water untie it.
Transfer solidified chhena to a large plate. It should be moist. if it is too dry sandesh will turn crumbly. knead it like dough for around 5-6 minutes or until smooth.  Add sugar and cardamom powder. Knead again for around 4-5 minutes to mix well. Transfer prepared mixture to a heavy bottomed non stick pan. 
Stir it continuously and cook it over low flame until mixture turns a little dry but is still moist. it will take around 5-7 minutes. Do not cook it for longer suggested time or over medium high flame to prevent chhena from turning crumbly. Turn off the flame and let it cool for few minutes when it is still warm knead well until smooth. Divide mixture into 14-15 small portions and make round shaped balls from it. Take each ball press it gently between your palms and flatten it like thick Pattie. for garnishing place few pieces of chopped pistachios in the center and pressie with your Thumb.  You can also use mold to give desired shape. Place this sweet in a refrigerator and chill it for at least an hour before serving. Consume it within two days and store in a refrigerator.



by Unknown · 0

Saturday, October 8, 2016

Chinese Almond Cookies

Ingredients 
2 1/2 Cup Flour 
1/2  teaspoon Salt 
3/4 teaspoon baking powder 
1 cup shortening 
Almonds cut in half
1/2 cup coconut 
2 cups sugar 
2 small egg 
1 teaspoon almond extract 
1 tablespoon water
Method 
Cream together shortening sugar egg water and extract. Add sifted dry ingredients. Add coconut. knead dough for a few moments. Shape into small balls. Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour. Put 1/2 almond on top of each cookie. Bake at 355 for 11 - 13 minutes. 

Saturday, October 8, 2016 by Unknown · 0

Chinese Fried Rice

Ingredients 
3 1/2 Cup basmati Rice 
4 teaspoons salt 
1 Cup chicken breast half diced 
1 Cup carrot finely diced 
1 Cup carrot finely diced 
1 Cup beans finely sliced 
2 green pepper finely diced 
2 red pepper finely diced 
1/2 cup green spring onion finely chopped 
4 spring onions chopped separately 
2 1/2 tablespoons soya sauce 
1 1/2 teaspoon salt  
1 teaspoon black pepper 
2  1/2 tablespoon vegetable oil 
1 Chicken stock cube melted in 
1/4 cup water 
Method 
Wash and soak rice for half an hour. Par boil rice in water to which 4 tab salt has been added. Drain well and if possible spread it out on a clean tea towel to dry and let the grains sparate 
In a large wok add Oil and stir fry the chopped onions the carrots beans separate  and chicken for 3 minutes. Add the soya sauce pepper powder and salt to taste 
Add the soya sauce pepper powder and salt to taste. Add the melted stock cube. Keep in mind that Soya sauce and the stock cube have added salt in it so go by your judgment. Add the cooled rice to the wok and mix with a light hand so as to not break the rice sprinkle with the chopped green spring onions. Place on low heat for 8-9 minutes till rice is done. Scramble a egg and serve in top of the rice Serve steaming hot



by Unknown · 0

Friday, October 7, 2016

Yummy Scrummy Carrot Cake

Ingredients
180ml sunflower Oil
4 small eggs lightly beaten 
145g grated carrot
180g light muscovado sugar 
100g Raisins 
Grated zest of 2 small orange
 170g self raising flour 
1tsp bicarbonate of soda
1tsp ground cinnamon 
1/2grated nutmeg 
Method 
Preheat the oven. to 200c/Gas5/fan 165C. Oil and line the base and sides of an 20cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways covering the base and sides of the tin with a double layer in the base 
Tip the sugar into a large mixing bowl pour in the oil and add the eggs. lightly mix with a wooden spoon. Stir in the grated carrots raisins and orange rind. Mix the flour bicarbonate of soda and spices then sift into the bowl lightly mix all the ingredients when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny. 
Pour the mixture into the prepared tin and bake for 40-45 minutes until it feels firm and springy when you press it in the centre cool in the tin for 4 minutes then turn it out peel off the paper and cool on a wire rack you can freeze the cake at this point Beat together the frosting ingredients in a small bowl until smooth you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top letting it drip down the sides. 


Friday, October 7, 2016 by Unknown · 0

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