Sweet and Hot Pepper Chicken

Ingredients

• 1 tablespoon soy sauce
• 1 1/2 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch
• 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
• 1/2 cup ketchup
• 1/4 cup chicken stock
• 1 tablespoon chili garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons minced green onion bottoms
• 10 dried red chiles
• 1 jalapeno, stemmed, seeded and thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 1 cup sliced yellow onion
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

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Prawns in Garlic Sauce

Ingredients

250 gm big prawns, shelled
1 egg white
1 tsp cornflour
1 tbsp brandy
10 flakes garlic
4 green onions, thinly sliced
1/3 tsp ajino motto
1 tsp soya sauce
2 tbsp tomato sauce
2 tsp cornflour mixed with ½ cup water
Salt and pepper to taste

Method

1. Grind garlic to a paste and mix with 1 cup water.
2. Strain through a fine sieve.
3. Mix egg white, cornflour and brandy.
4. Dip the prawns in the mixture and deep fry to a golden color.
5. Drain. Heat 2 tbsp oil and fry onions for 1 minute, add prawns along with the remaining ingredients and cook till thick.
6. Serve hot.

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Curried Chicken Balls

Ingredients

1/2 pounds cream cheese softened
2 tablespoons mayonnaise
1 cup chicken breast cooked and chopped
1 cup pecans chopped
1 tablespoon chutney
1/2 teaspoon salt
1/4 teaspoon garlic salt
dash onion salt
dash white pepper
2 teaspoons curry powder
1/2 cup coconut grated

Method

Combine cheese and mayonnaise.
Add all other ingredients except coconut.
Chill mixture until firm.
Roll into appetizer size balls and roll each ball in coconut.
Cover and chill at least 2 hours.

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Keema Matar

Ingredients

250 GMS. Meat

1/2 cup Frozen Peas

1 Chopped Onion

1 Chopped Tomato

1/4 tsp. Ginger Powder

1/2 tsp. Turmeric

6-8 Cloves Crushed Garlic

1 Black Cardamom

1/2 tsp. Garam Masala

4 Cloves

4 tbs. Oil

2 Green chilies

Salt & Chili Powder according to taste

Method

1.Heat Oil and fry onions. When onions turn gold, add garlic, cardamom, cloves and green chilies.
2.When garlic starts to smell, mix tomatoes, ginger, turmeric, salt and chili powder.
3.Fry for couple of minutes and then add minced meat and frozen peas. Mix well and cook on medium heat, stirring occasionally.
4.Cook till absolutely tender. Keep it moist.
5.Sprinkle with garam masala and coriander leaves.

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Vegetable Hakka Noodles

Ingredients

Hakka Noodles (Vegetarian) - 1 packet
Peppers/Capsicum ( Red, Green & Yellow) - Half of each cut into cubes
Firm Tofu - 1.5 lbs cut into small cubes
Shredded carrot (optional) - 1/2 cup
Shredded cabbage (optional) - 1/2 cup
Soy Sauce - 4 tbs
Chilly Sauce - 2 tbs
Tomato Ketchup - 3 tbs
Salt & Pepper - to taste

Preparation

Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside
Fry tofu cubes in 1 tbs oil in an open pan until tofu cubes turn brownish. Keep aside.
Fry the peppers/capsicum cubes until the sides become browned. Keep aside.
Saute shredded carrot & shredded cabbage for about 15 seconds in the same pan (optional).
Heat a deep vessel. Add the noodles, tofu, peppers. Mix well. Add soy sauce, chilly sauce & tomato ketchup. Mix until the sauces coat the noodles well. Remove from stove.
Serve Immediately.

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Coriander Rice

Ingredients:

3 cups rice (Cooked)
1 bunch coriander
¼ inch ginger
5 or 6 cloves garlic
1 small cup coconut
2-3 tbsp oil
Salt to taste
A pinch turmeric powder
2 tbsp lime juice
5 - 6 Cashewnuts, fried
1 tsp jeera
1 tsp mustard
1 tsp moong daal
3-4 green chillies cut into small pieces

Method :

Cut the bunch of coriander leaves into small pieces.
Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about ½ a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.

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Garlic Fish Curry

Ingredients:

1 lb. fish, cut into pieces
4 tbsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:

Heat oil in a non-stick frying pan and fry the garlic for a minute. Add fish, turmeric and chilli
powders and salt together with a cup of lukewarm water and cook on medium low heat for half an hour. The result will be a thick gravy covering the fish. Garnish with cilantro/coriander leaves.

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Meat Kofta Curry

Ingredients:

For the meat balls:

1/2 kg Minced Lamb
1 tsp ginger garlic paste.
1 tbsp coriander leaves (chopped fine)
1/2 tsp mint leaves (chopped fine)
1 egg
1/2 tsp garam masala.
1/2 tsp ground black pepper

For the curry:

2 onions (grated)
2 tej pattas
1 tsp ginger garlic paste
2 tomatoes (pureed)
Salt to taste, Haldi (turmeric), and red chilli powder.

Method:

Mix the mince with the mentioned ingredients, roll into balls and keep aside.
Take two tablespoons of oil and heat it in a pan. Fry the grated onions till light brown.
Add tej pattas, ginger garlic paste, tomato puree, haldi, salt and red chilli powder and fry this well.
Add two glasses of water to the pan and bring to a boil. Immediately, put in the koftas and turn the flame low. Cover and allow to cook until done.
Add a pinch of garam masala when the dish is almost ready, and take off the fire when done.

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Egg Curry

Ingredients

6 Eggs

2 large Onions (minced)

1 large Tomato (minced)

1 tbsp. Tomato Puree

1 tsp. Fresh Ginger (Adrak) (chopped)

1 tsp. Fresh Garlic (Lehsan) (chopped)

1 tbsp. Coriander Powder (Pisa Hara Dhania)

1 tsp. Tumeric Powder (Pisi Haldi)

1 tsp. Red Chilli Powder (Pisi Lal Mirch)

1 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania)

Salt (to taste)

Water (according to preferred amount of gravy)

1 tbsp. Cooking Oil

Preparation

Hard boil eggs. Remove shell and cut eggs in half.

Heat oil in pan. Add onions and garlic and fry until gets translucent. Add turmeric powder, coriander/cilantro, red chilli powder, minced tomato, tomato puree, ginger, and salt. Cook until spices become a paste.

Add enough water for gravy. Cover and cook for 10 minutes.

Add eggs and cook for a few minutes.

Garnish with chopped cilantro/coriander.

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Aloo Paratha

Ingredients :

For Dough:

Wheat Flour              2 Cups

Potatoes                 3 to 4 Nos     

Salt                     1/2 tsp

Cumin Powder             1/2 tsp

Paprika                  1/2 tsp

Oil of your choice       

Coriander leaves         1/2 cup

Water        

Method :  
    
    Wash,dry & cut the Coriander leaves 

    Boil , peel & mash the potatoes.

    Add Cumin,paprika,sait,coriander leaves & mix.

    Make small balls of the same & keep aside
  
    Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if 
    oil over the dough & let it rest for an hour.
    
    Take a lemon size dough, & roll it into small circle.

    Keep one potato ball .cover all the sides & roll to triangle shape.

    Heat a flat pan ,when it gets hot add the paratha & let it cook for a 
    minute.When it starts to get small bubbles turn around & add a small tsp of 
    oil around the paratha.when the brown spots appear take it out & keep it in 
    an in a covered box.
   
    Serve hot or warm with your choice of Cucumber yogurt salad and Channa 
    Masala . 

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Chilli Garlic Rice

Ingredients

• Basmati rice- 1 cup
• Chopped Cabbage 1 cup
• Beans 1/4 cup
• Chopped Green bell pepper 1/4 cup
• Onions 1
• Spring Onions 1 small bunch
• Chopped Carrots 1/4 cup
• Oil 3 1/2 tbs
• Salt

For Grinding

• Green chillies 6
• Garlic 4

Method

• Wash and cook the rice.
• Allow it to cool and separate the grains.
• Add the chilli garlic paste.
• Now, heat oil in a pan and fry the cut vegetables one by one as follows:
• Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions.
• When they are cooked add salt and cooked rice.
• Fry in a high flame till the rice becomes hot.

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Vegetable Manchurian

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation:

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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Mixed Vegetable Curry

Ingredients:

4 potatoes
1/2 cup boiled peas
3 small carrots, chopped
9-10 florets of cauliflower
10-12 french beans, chopped
2 tomatoes finely chopped
2 onions finely chopped
1 tbsp coriander leaves finely chopped
2 tsp. lemon juice
2 tbsp oil
Salt to taste

Grind to a paste:

3 green chillies
1 tsp red chillies
1/2 tsp turmeric powder
1" ginger
4 garlic flakes
1 tsp cumin seeds
1 tsp coriander seeds

Preparation

Heat oil in a pan,add onions and fry till golden brown. Add tomatoes, cook for 5 minutes. Add paste and stir for two minutes. Add chopped vegetables and salt Add 2 cups water and cook till vegetables are done. If dry is desired, wait till all water evaporates. Add lemon juice. If a more liquid recipe is required, add 1/2 cup stock or water or even tomato juice. Bring to boil and simmer for 2-3 minutes. Garnish with coriander leaves Serve hot with steamed or jeera rice

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Channa Masala

Ingredients :

Gorbanzo Beans 1 cup or 1 can
Salt Acc to taste

Yogurt              1/2 cup

Tamarind juice      1/4 cup(optional)

Garam masala        1 tsp

Bay leaf            2 Nos

Oil                 1 Tbsp.

Lemon juice         1 Tbsp or to taste.

Blend to Paste : 

Onions              1 NO

Tomatoes            2 Nos

Ginger              1'inch piece

Garlic              1 No

Cumin               1 tbsp

Chilli powder       Acc to taste

Garnish: 

Cilantro           1/4 Finely Chopped.

Onion small        1 No , Cut into wedges.

Tomato             1 NO , Cut into wedges. 

Preparation :

If using Fresh Beans soak it overnight or for 5-6 hrs. 

Pressure cook with a tea bag.Discard the tea bag & keep 

the beans aside .

Heat oil in a pan & add bay leaf & the paste. Allow it 

to cook for few minutes. Add Yogurt & tamarind extract 

& let it cook till the oil floats on top. Add the Beans 

& 1/2 Cup of water & let it cook till it reaches the 

boiling point. Add the garam masala & switch off the 

stove. 

Mix in lemon juice . Discard the Bay leaf. Garnish with  Cilantro, Tomato & Onion wedges before Serving. 

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Pepper Chicken Curry

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Ingredients

Chicken - ½ kg
Garlic pods - 1 no
Cloves - 1 no
Bay leaves - 1 no
Cinnamon - 2 nos
Cardamom - 2 nos (optional)
Onions - 200 gm
Tomatoes - 200 gm
Lemon - 1 no
Turmeric powder - ½ tsp
Pepper corns - 5 tsp
Ginger- garlic paste - 1 tsp
Green chilly - 2 nos
Salt - As reqd
Oil - 2 tbsp

Preparation

1)Chop the onions and tomatoes, slit the green chillies and crush the peppercorns. Keep them aside.

2)In a pan, heat the oil and sauté the spices followed by the onions.

3)When they are soft, add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix them well.

4)Add little water till the onions and tomato cook well.

5)Add chicken and water.

6)Add the crushed pepper and salt, stir well and cook till the chicken is cooked.

7)Finally, add green chillies.

8)When the gravy thickens, remove from fire.

:- Pepper Chicken Curry is ready.

:- Serve hot with any flavored rice.

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Carrot Masala Dosa

Ingredients

Dosa Batter   4 Cups
grated carrots   3/4 cup
Green Chillies   2
cumin seeds   1/2 tsp
onion finely chopped  1
Tomato  finely chopped 1
Red Chilli powder   1 tsp
Salt   to taste
Oil for frying

Preparation

1. Heat a little oil in a pan, then add cumin sedds, when it splutters add onion and green chillies and saute.
   
   
2. When it turns golden brown add tomato, red chilli powder, grated carrot salt and saute for a few minutes till it gets cooked.
   
   
3. Keep this separately.
   
   
4. Dilute the dosa batter with water, if necessary.
   
   
5. Make dosa and when it gets cooked well one side, smear the carrot masala over the dosa, smoothly and add little more oil and turn and cook well.
   
   
6. Serve hot with coconut chutney.

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Garlic Roasted Chicken Leg Quarters

Serves 4

Ingredients:

• 4 cloves garlic, finely minced
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• dash freshly ground black pepper
• 2 tablespoons olive oil
• 4 chicken leg quarters
• 1/2 cup chicken broth (part dry white wine, if desired)

Preparation:

Heat oven to 425°.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.

Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish. Bake for 40 to 50 minutes, or until juices run clear.

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Cashew and Raisins Pulao

Ingredients

2 Cups Long Grain Rice (Preferably Basmati)
Cashews 1/2 Cup
Raisins 1/2 Cup
Saffron 1 tsp
Turmeric Powder 1 tsp
Small onions /Shallots 1/2 Cup
Coriander Leaves to garnish
Red Onion 1/2 Cup
Oil 3-4 tbsp
Cinnamon -1 Stick
Cardamom – 3 Cloves -3
Salt to taste

Preparation

Rinse the rice well and drain it in a colander.Bring the water to a simmer and add saffron .
Take a non stick vessel and heat oil.Add cashews ,cinnamon,cardomom & cloves.

Fry until cashews turn brown ,add shallots saute for few minutes.Then add raisins and turmeric powder. Add the rice and mix it well,add the boiling water and salt .

Close the lid and cook for 10 mins and reduce the heat to the lowest possible level. Mix the rice once and leave it closed for 5 more minutes.

In a separate skillet fry the onions in oil.Garnish the rice with the fried onions along with coriander leaves.

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Carrot Pickle

Ingredients:

• 250 Gms Carrots

• 3 Cups Water

• 1½ Tbsp Mustard Seeds

• ½ Tsp Chili Powder

• Very Little Ground Mace

• 2 Cloves

• 2 Cardamom

• 2 Tsp Salt

• ¼ Cup Shredded Jaggery

• ¼ Cup Mustard Oil

Method:

• Cut the carrots into 2" pieces.

• Boil the water and add carrots. Allow it to boil for 10 mins.

• Drain the water and let the carrots dry.

• Mix the mace, cloves, cardamom, salt and jaggery in a bowl

• Add the carrots and mix well.

• Transfer the contents to a sterilized glass jar.

• Pour the heated and cooled mustard oil into in to the jar and cover it with a clean cloth.

• Place it in the sunlight for 13-14 days and keep shaking the jar two or three times daily.

Serve after two weeks.

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Plum Cake

Ingredients:

• 2 Cups Plums
• 1½ Cup Maida Flour
• 4 Eggs
• ¾ Cup Butter
• ¾ Cup White Sugar
• 1 Tsp Lemon Zest
½ Tsp Baking Powder

Method:

• Beat the egg whites in a bowl.
• Cream the butter with sugar in a large bowl.
• Add lemon zest to eggs.
• Stir together 1-cup flour and baking powder.
• Fold in this flour mixture into the creamed mixture.
• Add and stir the egg whites.
• Grease a ten-inch tube pan.
• Arrange the batter uniformly into the prepared pan.
• Arrange the sliced plums attractively over the batter with skin-side down.
• Preheat oven to 375 degrees F.
• Bake it for 40 minutes.

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