Friday, October 14, 2016
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 0
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.
Monday, October 10, 2016
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 0
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.
Saturday, October 8, 2016
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 0
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
Friday, October 7, 2016
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 0
Friday, September 23, 2016
Ingredients
Lemons 4
Sugar to taste
Salt 1 To taste
Black salt 1/2 tsp
Mint leaves few for garnishing
Lemon slices few for garnishing
Method
Stir till sugar dissolve can add black rock salt also serve chill with few mint leaves and lemon slices.
Friday, September 23, 2016 0
Ingredients
Burgers
Ground beef 2 1/2 Pound
Salt 1 teaspoon
Pepper 1/2 teaspoon
Cheese Options
Blue cheese cut into 1 1/2" (8 Ounces)
Pimiento Cheese spread ricipe follows 8 ounces
Mozzarella cut into 1"cubes 8 Ounces
Hamburger buns 5
Serving Opt.
Lettuce
Sliced tomatoes
Grilled sweet onions
sliced picckles
Pimiento Cheese spread
Two 8 once Jars canned sliced Pimientos
Three 9 ounce bricks sharp cheddar
Mayonnaise 1 cup
Sandwich bread
Method
Mix the ground beef salt and pepper in a large bowl and form the mixture into 9 equal size balls press a cube of desired cheese into the center of each ball and cover completely with meat form the balls into hamburger patties about 1/3 inch thick grill burgers until desired oneness top with lettuce tomatoes onions and pickles as desired on a toasted bun
Pimiento cheese spread:
Place the drained pimientos in a blender or food processor and puree until smooth using an electric mixer combine the pimientos and cheese beating until smooth beat in the mayonnaise spread on slices of white sandwich bread while the mixture is room temperature trim the bread crusts and cut the sandwiches into triangles.
Ingredients
Saffron threads 1/2 tsp
Warmed whole milk 3 tbsp
Basmati Rice 225 g
Butter 4 tbsp
Green cardamom pods 5
Cinnamon stick 1.6"
Liquid yellow food coloring's
salt 1/2 tsp
Blanched slivered almonds 18 g
Sultanas 1tbsp
caster sugar or to taste
Method
Put the saffron in a small heavy based frying pan set over a medium heat stir it about intil the threads turn a few shades darker put the milk in a cup and crumble in the daffron then set aside for 2 1/2 hours wash the rice in several changes of water then drain leave it to soak in 1.3 litter of water for 25 minutes drain and leave in the colander for 25 minutes Heat the ghee in a wide heavy based flame and ovenproof pan over a medium heat when its hot put in the cardamom and cinnamon and stir them about for a second now put in the rice stir and saute the rice gently for about 4 minutes reducing the heat slightly if it begins to catch add 325ml of water the food coloring and the salt
Now increase the heat back to medium and gently stir and cook the rice until all the water is absorbed pour in the saffron milk and stir in the almonds sultanas and sugar cover very tightly and put the pan ion the oven for 25 minutes
Remove the rice from the oven and stir removing the cardamom and cinnamon as you do so spoon into a warmed serving dish and gently arrange some silver leaf on the top if you like sprinkle with the extra sultanas and almonds to serve
Potatoes thinly sliced 1/2 pound
Olive Oil 1/2 cup
Onion thinly sliced 2 small
salt & Pepper to taste
Eggs 5
Salt and pepper to taste
tomatoes peeled seeded and coarsely chopped 3
Green onions chopped 3
Method
In a large frying pan or skillet heat olive oil over medium high heat sprinkle potatoes lightly with salt and pepper cook until golden brown and crisp Once the potatoes are golden stir in the onions cook stirring occasionally until onions soften and begin to brown Meanwhile beat eggs together with salt and cook until eggs begin to brown on the bottom loosen bottom of omelet with a spatula invert a large plate over the pan and carefully turn the omelet out onto it slide the omelet back into the pan with the uncooked side down cook until eggs are set Garnish onelet with tomato and green onion and serve warm.
Eggs 9
Salt 1/2 teaspoon
Hot Pepper sauce 4 dashes
Bacon cooked and chopped into bite size pieces 1/2 pound
Milk 1/3 cup
Olives drained 5 ounce
Tomatoes chopped 2 1/2 roma
Green Onion chopped 1/3 cup
Mushroom 1/3cup
Colby Monterrey jack cheese shredded 3/4cup
Method
Preheat oven to 300 degrees f coat an 7 inch square baking dish with non stick cooking spray in a large bowl combine eggs and milk with an electric mixer beat until frothy blend in salt and hot pepper sauce stir in bacon olives tomatoes green onions mushrooms and cheese pour into prepared pan and cover with lid or aluminum foil bake in preheated oven for 35 to 45 minutes or until eggs are ted in the center.
Ingredients
Mix Chopped or cubed vegetables french beans cauliflower capsicum peas or your choice of vegetables 3 cups
Carrot gajar peeled and cut into cubes 1
Potatoes peeled and cut into cups 1
French beans chopped 9
Cauliflower florets 10
Peas fresh 1/4 cup
1 bell pepper capsicum or 1/4 to 1/2 cup diced capsicum bell pepper red or yellow or green
Onion 1 1/2 cup finely chopped onions
Tomatoes or 1/2 cup finely chopped tomatoes
ginger and garlic 1 tsp Garlic cloves 3 1/2
Green Chili Hari mirch slit
Cashews whole 11
asafoedita
Turmeric Powder 1/4 tsp
Red chili Powder 1/2 tsp
Gram Masala Powder 1/2 tsp
Coriander Powder 1 tsp
Paneer Cubes 1/3cup
Yogurt 2 tbsp
Gat cream 2 1/2 tbsp
Oil 4 tbsp
Water 1/2 Cup
Chopped Coriander leaves for garnish 1 tbsp
Salt
Method
Rinse peel and then chop the veggies chop the carrots potatoes into cubes and the cauliflower into small to medium sized florets as then it takes less time to fry them heat oil in a kadai or pan add the chopped veggies and begin to fry them depending on the size of the kadai or pan you can fry the veggies in batches too fry them till they are cooked completely and golden from the edges remove with a slotted spoon and frain on kitchen paper towels in the same oil add slit green chilies and cashews fry till the cashews are golden and the chilies change their color remove with a slotted spoon and drain on kitchen paper towels then add aforesaid and stir next add onion stir and saute till the onions turn a light brown then add ginger garlic paste or crushed ginger garlic saute till their raw aroma goes away now add finely chopped tomatoes stir and saute till the tomatoes become pulpy and you see oil releasing from the sades.
Add all the spice powders red chili powder turmeric powder coriander powder and garam masala poder stir well lower the flame and add whisked curd yogurt stirring continuously stirring briskly when adding curd ensures that it does not split in the onion tomato gravy also use full fat fresh curd then add cream again stir everything very well now add water stir
when the gravy comes to a simer add the fried vegetables fried cashews and chiies also season with salt here you can also add pane er Cubes Mix and stir the veggies and allow them to simmer in the gravy for 3 minutes serve mix vegetables with naan tandoori rote or polkas along with onion mint lime salad
Ingredient
Red cabbage thinly sliced 1/3
Fresh cilantor 1/2 cup roughly chopped
Vegetable Oil for frying
Lime 1 juce
Honey or agave nectar 2 1/2 tablespoon
Mayonnaise 1/2 cup
Salt
Corn tortillas 12
2/4 cup all purpose flour
Chili powder 1/2 teaspoon
Ground pepper
Skinless halibut filled 1 1/4 Pound ( 1/2" pieces)
Hass avocado 1
fresh salsa 1/2cup
Method
Heat about 2 1/2 inches vegetable oil in a medium pot over medium low heat until a deep fry thermometer registers 370 degrees meanwhile toss the cabbage cilantro lime juice honey and mayonnaise in a bowl season the slaw with salt
Warm the tortillas in a skillet over medium low heat or wrap in a damp cloth and microwave 20 seconds warp in a towel to keep warm.
Mix the flour chili powder and salt and pepper to taste in a shallow bowl Dredge the fish in the flour mixture then fry in batches until golden and just cooked through 3 to 4 minutes Transfer with a slotted spoon to a paper towel lined plate to drain season with salt halve pit and slice the avocado fill the tortillas with the fish avocado slaw and salsa serve with lime wedges.
Thursday, September 22, 2016
Fish fillets 1/2kg
Salt 1 tbsp
Lemon juice 3-4 tbsp
Garlic Ginger paste 1 1/2 tsp
Anardant 1 1/2 tsp
Red Chili Flakes 1 1/2tsp
Ajwain 1/2tsp
Roasted crushed Coriander 2tsp
Turmeric 1/3 tsp
Chickpea flour 3-4tbsp
Chart Masala sprinkling on top after frying
Method
Clean your fish fillets and gently pat them dry this is very important the fish shouldn't be watery at all. Once done if you fear that your fish might have that distinct fishy smell apply lemon juice and salt over your fish fillets and then rinse after 25 minutes Apply all that masala over the fish except the chick pea flour and the chart masala and keep your fish marinated for 3-4 hours or preferably for best results overnight
Once the marination is over apply baisan rinse off excess and then deep or shallow fry your fish apply a wee bit more of the chick pea flour if needed just lightly coat your fish fillets do not add any water or something to your baisan or chick pea flour.
Just don't move the fillets a lot if shallow frying otherwise the light coating will break and that won't move the fillets a lot if shallow frying otherwise the light coating will break and that won be pretty to look at as well as eat
Thursday, September 22, 2016 0
Ginger Peeled and grated 2 tsp
Lean Minced Beef Extra 700g
Garlic Cloves Peeled and Crushed 2 1/2
Fennel Seeds Crushed 2 1/2 tsp
Ground Cinnamon 1 1/2 tsp
Chilli Powder medium or mild 1 1/2 tsp
Pepper
Salt
Turmeric 1 tsp
Medium Curry Powder 2 tbsp
Passata 550ml
Artificial Sweetener 1/4
Serve
Low fat natural yogurt chili powder mint leaves
Method
Place the minced beef in a mixing bowl along with the ginger garlic fennel cinnamon and chilli powder season mix thorouhly unitil well combined from the mixture into small walnut sized balls and set aside
Place the turmeric curry powder passata and sugar in a medium saucepan and bring to the boil reduce the heat to simmer season well and carefully place the meatballs in the sauce Cover and cook gently for 20 minutes turning the meatballs occasionally until they are cooked through
Remove from the heat and serve drizzled with very low fat natural yogurt sprinkled with a pinch of chilli powder and garnished with fresh mint
Onion brown 1
Lean beef mince 500g
Loosely packed fresh continental parsley leaves 1/3cup
Ground coriander 1 teaspoon 1
Loosely packed fresh coriander leaves 1/3 cup
Ground cumin 1 teaspoon
Ground mild paprika 1teaspoon
Ground allspice 1/3
Saxa pink Himalayan salt flakes & freshly ground black pepper
saffron threads 11
Hot Milk 1 1/2 tablespoon
container skim milk natural yogurt 250ml
Chopped fresh coriander 3
Olive Oil 3teaspoons
Method
Line a large baking tray with foil place parsley fresh coriander and onion in the bowl of food processor process until finely chopped add mince ground coriander cumin paprika allspice and season with salt and pepper process until well combined and paste like
Preheat grill to medium high to muld a heaped tablespoonful of beef mixture around a wooden skewer into a 8cm pointed ended sausage place on the lined tray repeat with remaining beef mixture and skewers cover and set aside
Place the saffron and hot milk in a small bowl and set aside
Brush the kofta with a little of the oil and cook under preheated grill turning carefully once and brushing with the oil for 6to9 minutes or until browned and just cooked through.
Add saffron mixture to yogurt mixture and mix well serve kofta with saffron yogurt
Wednesday, September 21, 2016
Half of whole Chicken around 2 pound
Ginger shreds 1 1/2 tablespoon
Shreds Green Onion 1 1/2 tablespoon
soy sauce 2tablespoon
Water 6 tablespoons
Salt 2 teaspoon
Dip sauce
Light Soy sauce 1/2 tablespoon
Oyster sauce 1 tablespoon
Garlic clove 1 1/2
Chopped green Onions 1tablespoon
Oil 1 tablespoon
Method
Lay ginger shreds and green Onion shreds over to marinate at least 25 minutes then place in your steamer if you are using a steamer with wok or pot steam with high fire around 25 to 28 minutes until soft or you can easily insert a chop sticker in transfer out and cut into chunks of your favorite size decorate with green onions
Dipping sauce
In a sauce pan heat up 1 tablespoon sesame oil and stir fry chopped garlic and green onion until aroma and then add oyster sauce light soy sauce and water mix well and bring all the content to a boiling transfer tor dipping bowl and cool down a little bit serve steamed chicken with dipping sauce
Wednesday, September 21, 2016 0
Vegetable Oil 2tablespoons
Water 2 cups
Instant chicken bouillon 2 teaspoons instant chicken bouillon
1 cut up whole chicken 2 1/3to3 Ib
Dried basil leaves 1/2 teaspoon
bay leaf 1
1Ib soft shelled summer squash
2ib fresh green beans ends trimmed
Onions Small 3
Salt 1 1/2 teaspoon
Pitted kalamata olives 1/2cup
Cornstarch 1 1/2 tablespoon
Cold water 3tablespoons
Method
1 in 12-inch skillet or dutch oven heat oil brown chicken pieces in oil drain add 2cups water the bouillon basil lease and bay leaf heat to boiling reduce heat cover and simmer 35minutes remove stem and blossom ends from squash but do not peel cut crookneck or aucchini lengthwise in half cut scalloped crosswise in half place squash beans and onions on chicken sprinkle with salt heat to boiling reduce heat cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest piece are cut to bone at leas and vegetables are tender Remove chicken and vegetables to serving platter top with olives in small bowl mix cornstarch and 2 tablespoons water stir into liquid in skillet cook over medium heat stirring constantly until mixture thickens and boils boil and stir 1 minute serve over chicken and vegetable and cool water.
Garlic Clove -2
Red Onion -2
Handfuls of wild mushrooms -2
Springs of fresh flat leaf parsley- 4
Fillet Steak 550 g
Paprika 1- 1/2 teaspoon
Oile Olive
Unsalted butter 1-1/2 knob
Sour Cream -50ml
Method
Peel and finely chop the onion and garlic then finely grate the lemon zest. Clean and tear the mushrooms pic and finely chop the parsley. Place the beef between 2 sheets of clingfilm bash with a rolling pin until 2cm thick then cut into finger width slices. Mix the paprika lemon zest and pinch of sea salt and black pepper together and use to duts the beef in a large frying pan Over a medium low heat fry the onion and garlic in a little oil until softened turn up the heat and add the mushrooms and butter sauteing until the mushrooms are golden brown then tip onto a plate add a little oil to the pan and fry the beef for 3 minuter turning until browned but still pink inside stir inn the mushroom onion mixture. remove from the heat and stir in the cream and parsley delicious serve with breand and gherkins.
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