Ingredients:
Cottage cheese - 12 oz. (300 grams)
Pasta (tubes) - 2 cups
Tomato puree - 2 cups
Salt - to taste
Tomato sauce (hot and sweet) - 4 tbsps
Chilli sauce - 1 tsp
Pepper - a pinch (freshly ground)
Capsicums - 3 (medium sized)
Oregano - 1/2 tsp
Oil - 5 tbsp
Coriander - 1 tsp
Green chillis - 4 (stemmed and chopped)
Red chillis - 1/2 tsp
Method:
1. Cook the pasta in 6 cups of boiling water to which a pinch of saltand 1 tbsp of oil has been added, to prevent the pasta from sticking, when drained. Check the pasta to prevent it from
becoming overcooked. Remove from fire when 'al dente', drain and keep aside.
2. Cut the cottage cheese into small cubes and fry in hot oil until still soft and light brown.
Keep aside on absorbent paper towels to drain.
3. Put the capsicums in boiling water for one minute, turning frequently, take out and drain.
Once cool, cut lengthwise, remove pith and cut into strips. Keep aside.
4. Heat the oil in a wok, put in the chopped onions and fry for two minutes. Add the coriander
powder, salt and red chilli powder and fry fro another two minutes over medium-high heat.
5. Now add the tomato puree, tomato sauce chilli sauce and chopped green chillis and mix well.
6. Add the cottage cheese to this mixture and mix well. Add the capsicum slices and oregano and stir lightly but well. Check for seasoning, add pepper and serve hot.
Sponsored by Easy Tours of India.
Tuesday, November 27, 2007
Monday, November 19, 2007
Steamed Mustard Fish
Ingredients:
Fish -40 oz. (1kg)
Tomatoes - 8 oz. (200 grams)
Yoghurt - 4 oz. (100 grams)
Garlic - 1 whole pod (flaked and ground into paste)
Onion - 1 large
Mustard seeds - 0.8 oz.(20 grams)
Turmeric powder - 2 tsp
Salt - to taste
Coriander - 1 small bunch ( fresh) - chopped
Green chillis - 4
Mustard oil - 5 tbsp
Preparation:
1. Soak the mustard seeds till soften.
2. Grind them along with the garlic and set aside.
3. Cut the fist into medium-sized pieces.
4. Mix together the chopped tomatoes,onion, yoghurt, mustard paste, salt and mustard oil and place in a pan.
5. Sprinkle a little chilli powder, chopped coriander, green chillis and cover.
6. Cook on a slow fire, on medium-low heat for about 25 minutes.
7. Serve hot with steamed rice.
Sponsored by Easy Tours of India.
Fish -40 oz. (1kg)
Tomatoes - 8 oz. (200 grams)
Yoghurt - 4 oz. (100 grams)
Garlic - 1 whole pod (flaked and ground into paste)
Onion - 1 large
Mustard seeds - 0.8 oz.(20 grams)
Turmeric powder - 2 tsp
Salt - to taste
Coriander - 1 small bunch ( fresh) - chopped
Green chillis - 4
Mustard oil - 5 tbsp
Preparation:
1. Soak the mustard seeds till soften.
2. Grind them along with the garlic and set aside.
3. Cut the fist into medium-sized pieces.
4. Mix together the chopped tomatoes,onion, yoghurt, mustard paste, salt and mustard oil and place in a pan.
5. Sprinkle a little chilli powder, chopped coriander, green chillis and cover.
6. Cook on a slow fire, on medium-low heat for about 25 minutes.
7. Serve hot with steamed rice.
Sponsored by Easy Tours of India.
Friday, November 16, 2007
Ripe Banana Cake
Ingredients:
Bananas -2 large very ripe ones (mashed)
Chopped walnuts - 2/3 cups
Eggs -2
Salt - 1 tsp
Sugar -1 2/3 cups
Self-raising flour -2 1/3 cups
Lemon juice -2 tsps plus enhough milk to make 2/3 cup
Whipped cream -
Bicarbonate of soda -1 tsp
Butter - 7.42 oz. (185grams)
Preparation:
1. Set oven temperature to moderate at 180 C (350F)and grease two 23cm sandwich tins.
2. Set aside the milk-lemon juice mixture for a few minutes until the milk thickens a bit.
3. Meanwhile, sift the flour into a large bowl and add the sugar, soda and salt; also add the
softened butter, mashed bananas and milk.
4. Mix thoroughly with a wooden spatula or in an electric mixer at low speed.
5. Add the eggs one by one and continue beating for another 2 minutes.
6. Stir in the chopped walnuts.
7. Pour the mixture into sandwich tins and bake in a moderate oven for a little over half an hour
or until cooked; put in a clean skewer or knife inside the cake and if it comes out clean, this meams that the cake fully done.
8. Let the cake cook for about 10 minutes in the tins, then turn out on two separate plates.
9. When both the layers of cake have cooled down sufficiently, sandwich with the whipped cream and transfer on to a cake plate.
Sponsored by Easy Tours of India.
Bananas -2 large very ripe ones (mashed)
Chopped walnuts - 2/3 cups
Eggs -2
Salt - 1 tsp
Sugar -1 2/3 cups
Self-raising flour -2 1/3 cups
Lemon juice -2 tsps plus enhough milk to make 2/3 cup
Whipped cream -
Bicarbonate of soda -1 tsp
Butter - 7.42 oz. (185grams)
Preparation:
1. Set oven temperature to moderate at 180 C (350F)and grease two 23cm sandwich tins.
2. Set aside the milk-lemon juice mixture for a few minutes until the milk thickens a bit.
3. Meanwhile, sift the flour into a large bowl and add the sugar, soda and salt; also add the
softened butter, mashed bananas and milk.
4. Mix thoroughly with a wooden spatula or in an electric mixer at low speed.
5. Add the eggs one by one and continue beating for another 2 minutes.
6. Stir in the chopped walnuts.
7. Pour the mixture into sandwich tins and bake in a moderate oven for a little over half an hour
or until cooked; put in a clean skewer or knife inside the cake and if it comes out clean, this meams that the cake fully done.
8. Let the cake cook for about 10 minutes in the tins, then turn out on two separate plates.
9. When both the layers of cake have cooled down sufficiently, sandwich with the whipped cream and transfer on to a cake plate.
Sponsored by Easy Tours of India.
Tuesday, November 13, 2007
Kadhai Paneer
Ingredients:
Cottage cheese – 24 oz. (600 grams )
Coriander seeds – 0.2 oz. (5 grams)
Ginger – 0.6 oz. (15 grams)
Tomatoes – 24 oz. (600 grams)
Garam masala powder – 0.2 oz. (5 grams)
Capsicum – 5 oz. (125 grams)
Whole red chillies – 5
Fenugreek leaves – a pinch
Salt – to taste
Green coriander – 0.6 oz. (15 grams)
Clarified butter or oil – 1.41 oz. (40 grams)
Preparation:
1. Cut cottage cheese into cubes.
2. Wash capsicums, remove stems, cut into
halves, deseed and make juliennes.
3. Scrape, wash and chop two-thirds of the
ginger, cut the rest into juliennes for
garnishing.
4. Clean, wash and chop the coriander.
5. Grind the red chillies and coriander coarsely
in a grinder.
6. Finely chop the tomatoes, spoon two
tablespoons of oil into a small pan and heat,
then add the chopped tomatoes and cook till
the liquid of the tomatoes is reduced and the
fat floats on top. Remove the pan from the fire.
7. Heat the oil in a wok, add capsicum and
sauté over medium heat for 30 seconds. Add
the ground red chillies and coriander seeds,
as well as the chopped ginger and stir for 30
seconds.
8. Now add the cooked tomatoes to this
mixture, bring to a boil and brown until the fat
leaves the masala (cooked spice mixture).
9. Add the cottage cheese and stir gently for
two to three minutes.
10. Sprinkle fenugreek and garam masala, stir
again. Adjust the seasoning.
11. Remove to serving dish, garnish with
ginger juliennes and chopped green coriander.
Serve hot.
Sponsored by Easy Tours of India.
Cottage cheese – 24 oz. (600 grams )
Coriander seeds – 0.2 oz. (5 grams)
Ginger – 0.6 oz. (15 grams)
Tomatoes – 24 oz. (600 grams)
Garam masala powder – 0.2 oz. (5 grams)
Capsicum – 5 oz. (125 grams)
Whole red chillies – 5
Fenugreek leaves – a pinch
Salt – to taste
Green coriander – 0.6 oz. (15 grams)
Clarified butter or oil – 1.41 oz. (40 grams)
Preparation:
1. Cut cottage cheese into cubes.
2. Wash capsicums, remove stems, cut into
halves, deseed and make juliennes.
3. Scrape, wash and chop two-thirds of the
ginger, cut the rest into juliennes for
garnishing.
4. Clean, wash and chop the coriander.
5. Grind the red chillies and coriander coarsely
in a grinder.
6. Finely chop the tomatoes, spoon two
tablespoons of oil into a small pan and heat,
then add the chopped tomatoes and cook till
the liquid of the tomatoes is reduced and the
fat floats on top. Remove the pan from the fire.
7. Heat the oil in a wok, add capsicum and
sauté over medium heat for 30 seconds. Add
the ground red chillies and coriander seeds,
as well as the chopped ginger and stir for 30
seconds.
8. Now add the cooked tomatoes to this
mixture, bring to a boil and brown until the fat
leaves the masala (cooked spice mixture).
9. Add the cottage cheese and stir gently for
two to three minutes.
10. Sprinkle fenugreek and garam masala, stir
again. Adjust the seasoning.
11. Remove to serving dish, garnish with
ginger juliennes and chopped green coriander.
Serve hot.
Sponsored by Easy Tours of India.
Monday, November 12, 2007
Popular Pumpkin and Pepper Soup
Ingredients:
Pumpkin - 20 oz. (500 grams)
Cream - 1/2 cup
Red pepper - 1 (chopped)
Garlic cloves - 4
Chicken stock - 3 cups chicken stock
Salt - to taste
Pepper - 1/4 tsp (freshly ground)
Preparation:
1. Peel the pumpkin and chop into bite-sized cubes.
2. In a medium, thick-bottomed saucepan combine the pumpkin, garlic and chicken stock and bring to the boil. Now reduce the heat, cover with a lid and simmer for about 10 minutes or so.
3. Add the chopped red pepper and simmer for a further 10 minutes. Take the pan off the fire.
4. In a blender, puree the mixture in batches and return to the pan.
5. Put the pan on the fire, stir in the cream, bitters and season to taste with salt and freshly ground pepper, reheat over low heat and serve hot.
Sponsored by Easy Tours of India.
Pumpkin - 20 oz. (500 grams)
Cream - 1/2 cup
Red pepper - 1 (chopped)
Garlic cloves - 4
Chicken stock - 3 cups chicken stock
Salt - to taste
Pepper - 1/4 tsp (freshly ground)
Preparation:
1. Peel the pumpkin and chop into bite-sized cubes.
2. In a medium, thick-bottomed saucepan combine the pumpkin, garlic and chicken stock and bring to the boil. Now reduce the heat, cover with a lid and simmer for about 10 minutes or so.
3. Add the chopped red pepper and simmer for a further 10 minutes. Take the pan off the fire.
4. In a blender, puree the mixture in batches and return to the pan.
5. Put the pan on the fire, stir in the cream, bitters and season to taste with salt and freshly ground pepper, reheat over low heat and serve hot.
Sponsored by Easy Tours of India.
Sunday, November 11, 2007
Tasty Tomato Soup
Ingredients:
Tomatoes - 30 oz. (750 grams)
Chicken stock - 4 cups
Sugar - a pinch of
Olive oil - 3 tbsps
Salt - to taste
Pepper - to taste
Garlic - 1 clove
Parsley -2 tbsps
Basil - 1/2 tbsp
Preparation:
1. Wash the tomatoes thoroughly, peel and chop roughly.
2. Crush the garlic and place in a saucepan with tomatoes, herbs and olive oil and cokk for 5-7 minutes.
3. Now add the chicken stock, salt, pepper and sugar and cook for another few minutes on medium heat. Remove from heat, pour into individual bowls or soup tureen and serve hot, in winter.
4. In case you wish to serve this soup cold in summer, then after removing from fire, allow to cool and refrigerate for two hours before serving.
Sponsored by Easy Tours of India.
Tomatoes - 30 oz. (750 grams)
Chicken stock - 4 cups
Sugar - a pinch of
Olive oil - 3 tbsps
Salt - to taste
Pepper - to taste
Garlic - 1 clove
Parsley -2 tbsps
Basil - 1/2 tbsp
Preparation:
1. Wash the tomatoes thoroughly, peel and chop roughly.
2. Crush the garlic and place in a saucepan with tomatoes, herbs and olive oil and cokk for 5-7 minutes.
3. Now add the chicken stock, salt, pepper and sugar and cook for another few minutes on medium heat. Remove from heat, pour into individual bowls or soup tureen and serve hot, in winter.
4. In case you wish to serve this soup cold in summer, then after removing from fire, allow to cool and refrigerate for two hours before serving.
Sponsored by Easy Tours of India.
Mustard Chicken
Ingredients:
Chicken - 1 large one (cooked) - from the delicatessen
Mustard - Dijon or a similarly good brand
Butter - 24 oz. (60 grams)
Cream - 1 cup (pouring consistency)
Salt - to taste
Plain flour - 1 1/2 tbsps
Preparation:
1. Debone the chicken, after removing the skin completely. Cut into 8 or 10 pieces, depending on the preferred size.
2. Take a large (but not very deep) casserole dish, lightly grease with oil or butter and arrange
the chicken pieces, each spread with a thin layer of mustard on it, in the dish. Keep aside.
3. Melt the butter in a small saucepan and stir in the flour, over low heat.
4. Add the cream, stirring all the time, until the cream is smooth and thick.
5. Add salt to taste and spoon over the chicken pieces.
6. Bake in a pre-heated moderate oven, 180C (350F) for about 15 minutes. Remove dish
from oven and serve hot.
Sponsored by Easy Tours of India.
Chicken - 1 large one (cooked) - from the delicatessen
Mustard - Dijon or a similarly good brand
Butter - 24 oz. (60 grams)
Cream - 1 cup (pouring consistency)
Salt - to taste
Plain flour - 1 1/2 tbsps
Preparation:
1. Debone the chicken, after removing the skin completely. Cut into 8 or 10 pieces, depending on the preferred size.
2. Take a large (but not very deep) casserole dish, lightly grease with oil or butter and arrange
the chicken pieces, each spread with a thin layer of mustard on it, in the dish. Keep aside.
3. Melt the butter in a small saucepan and stir in the flour, over low heat.
4. Add the cream, stirring all the time, until the cream is smooth and thick.
5. Add salt to taste and spoon over the chicken pieces.
6. Bake in a pre-heated moderate oven, 180C (350F) for about 15 minutes. Remove dish
from oven and serve hot.
Sponsored by Easy Tours of India.
Friday, November 9, 2007
Vegetable Tofu Bonanza
Ingredients:
Mixed vegetables - 3 cups (peas, beans, carrots, mushrooms, bean sprouts) - any 3 prepared
Tofu - 10 oz. (250 grams)
Soya sauce - to taste
Ginger - 2 tsps fresh (grated)
Green pepper -1
Onion - 1 (medium to large sized)
Celery - 1 stick
Sesame seeds - 2tsps roasted)
Garlic - 2 cloves (sliced)
Peanut or any other suitable oil - 3 tbsps
Preparation:
1. Trim the vegetables and chop the larger ones into bite-sized pieces.
2. Peel the onion and slice downward into wedges, then separate into petal shapes.
3. String celery , slice diagonally, remove the seeds and ribs from the green pepper and cut
into bite-sized squares.
4. Heat the oil gently with the garlic and ginger in a wok or frying pan.
5. Add the tofu and saute until tofu is browned on both sides. Remove with slotted spoon, discard garlic and ginger and set tofu aside.
6. Add onion, pepper and celery to the pan and saute on medium heat for 3 minutes.
7. Add each of the longer cooking vegetables in turn and saute for a few minutes between additions and tossing every minute or so, then add the fast-cooking vegetables and toss a
minute or two longer.
8. Gently stir in the tofu, bean sprouts if using, and heat through.
9. Season to taste with soya sauce, sprinkle with sesame seeds and serve immediately with a bowl of steaming white rice.
Sponsored by Easy Tours of India.
Mixed vegetables - 3 cups (peas, beans, carrots, mushrooms, bean sprouts) - any 3 prepared
Tofu - 10 oz. (250 grams)
Soya sauce - to taste
Ginger - 2 tsps fresh (grated)
Green pepper -1
Onion - 1 (medium to large sized)
Celery - 1 stick
Sesame seeds - 2tsps roasted)
Garlic - 2 cloves (sliced)
Peanut or any other suitable oil - 3 tbsps
Preparation:
1. Trim the vegetables and chop the larger ones into bite-sized pieces.
2. Peel the onion and slice downward into wedges, then separate into petal shapes.
3. String celery , slice diagonally, remove the seeds and ribs from the green pepper and cut
into bite-sized squares.
4. Heat the oil gently with the garlic and ginger in a wok or frying pan.
5. Add the tofu and saute until tofu is browned on both sides. Remove with slotted spoon, discard garlic and ginger and set tofu aside.
6. Add onion, pepper and celery to the pan and saute on medium heat for 3 minutes.
7. Add each of the longer cooking vegetables in turn and saute for a few minutes between additions and tossing every minute or so, then add the fast-cooking vegetables and toss a
minute or two longer.
8. Gently stir in the tofu, bean sprouts if using, and heat through.
9. Season to taste with soya sauce, sprinkle with sesame seeds and serve immediately with a bowl of steaming white rice.
Sponsored by Easy Tours of India.
Tuesday, November 6, 2007
Spicy Kebabs (mince patties) with Cream
Ingredients:
Mutton - 20 oz. (500 grams) - minced coarsely
Bengal gram - 1/2 cup
Yoghurt - 1/2 cup
Ginger-garlic paste -1 tbsp
Green chillies - 3 (finely chopped)
Chilli powder - 2 tsps
Cardamoms - 4 (black)
Salt - 1 tsp
Bay leaves - 4
Cinnamon sticks - 4
Cloves - 6
Coriander leaves - 1/2 cup
Garam masala -1 tsp
Fresh cream - 20 oz. (500 grams)
Mint leaves - 2 tbsp
Lemon juice - 4 tbsps
Oil - 4 tbsps
Preparation:
1. Chill the cream in the refrigerator (but not freezer) until firm.
2. Put the mince in a pressure cooker along with all the spices, cover with water and pressure cook for approximately 15 minutes, or until the meat is cooked and the water dry.
3. Remove the cooked mince from the pressure cooker, discard the whole red chillies and other
whole spices.
4. Grind the mince to a fine paste without adding water.
5. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
6. Divide the minced meat mixture into equal parts.
7. Take a portion of the meat paste, roll into a ball between your palms, flatten slightly and make a hollow at the centre of the meatball.
8. Fill the hollow with a spoonful of cream and fold the ground paste over it to seal. Repeat
the steps in Points 7. & 8. until all the minced meat paste and cream is used up.
9. Now dip each kebab (round mince patty), as prepared in 7. & 8. above, in beaten egg,
shake off excess liquid and fry in hot oil until golden brown. Drain on absorbent paper towels.
10. Transfer onto decorative glass platter and serve with mint sauce (recipe already given).
Sponsored by Easy Tours of India.
Mutton - 20 oz. (500 grams) - minced coarsely
Bengal gram - 1/2 cup
Yoghurt - 1/2 cup
Ginger-garlic paste -1 tbsp
Green chillies - 3 (finely chopped)
Chilli powder - 2 tsps
Cardamoms - 4 (black)
Salt - 1 tsp
Bay leaves - 4
Cinnamon sticks - 4
Cloves - 6
Coriander leaves - 1/2 cup
Garam masala -1 tsp
Fresh cream - 20 oz. (500 grams)
Mint leaves - 2 tbsp
Lemon juice - 4 tbsps
Oil - 4 tbsps
Preparation:
1. Chill the cream in the refrigerator (but not freezer) until firm.
2. Put the mince in a pressure cooker along with all the spices, cover with water and pressure cook for approximately 15 minutes, or until the meat is cooked and the water dry.
3. Remove the cooked mince from the pressure cooker, discard the whole red chillies and other
whole spices.
4. Grind the mince to a fine paste without adding water.
5. Add the yoghurt, garam masala powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well.
6. Divide the minced meat mixture into equal parts.
7. Take a portion of the meat paste, roll into a ball between your palms, flatten slightly and make a hollow at the centre of the meatball.
8. Fill the hollow with a spoonful of cream and fold the ground paste over it to seal. Repeat
the steps in Points 7. & 8. until all the minced meat paste and cream is used up.
9. Now dip each kebab (round mince patty), as prepared in 7. & 8. above, in beaten egg,
shake off excess liquid and fry in hot oil until golden brown. Drain on absorbent paper towels.
10. Transfer onto decorative glass platter and serve with mint sauce (recipe already given).
Sponsored by Easy Tours of India.
Monday, November 5, 2007
Cauliflower and Lentil Surprise
Ingredients:
Brown lentils - 1 1/2 cups
Onions - 2 onions (finely chopped)
Water - 4 cups
Cauliflower - 1 (medium sized) - broken into small flowerets
Curry powder - 1 tsp
Dessicated coconut - 2 tbsps
Salt -1 tsp
Coriander leaves - a few for garnishing
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Oil - 2 tbsps
Lemon juice - (of) 1/2 lemon
Preparation:
1. Wash lentils and soak in water for about 4 hours.
2. Drain and put in pressure cooker with 3 cups of water; put pressure and cook for about 15 minutes, until tender.
3. Heat the oil in a deep saucepan and fry onions until golden brown.
4. Add spices and cook for a couple of minutes, then add the lentils, dessicated coconut, 1 cup water and salt. Bring to the boil.
5. Put the cauliflower flowerets into the pan. Cover and cook until the cauliflower is tender but firm, about 10 - 15 minutes, shaking the pan occasionally to prevent sticking.
6. Transfer to serving dish, pour lemon juice and mix gently, garnish with coriander leaves and serve hot.
Sponsored by Easy Tours of India.
Brown lentils - 1 1/2 cups
Onions - 2 onions (finely chopped)
Water - 4 cups
Cauliflower - 1 (medium sized) - broken into small flowerets
Curry powder - 1 tsp
Dessicated coconut - 2 tbsps
Salt -1 tsp
Coriander leaves - a few for garnishing
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Oil - 2 tbsps
Lemon juice - (of) 1/2 lemon
Preparation:
1. Wash lentils and soak in water for about 4 hours.
2. Drain and put in pressure cooker with 3 cups of water; put pressure and cook for about 15 minutes, until tender.
3. Heat the oil in a deep saucepan and fry onions until golden brown.
4. Add spices and cook for a couple of minutes, then add the lentils, dessicated coconut, 1 cup water and salt. Bring to the boil.
5. Put the cauliflower flowerets into the pan. Cover and cook until the cauliflower is tender but firm, about 10 - 15 minutes, shaking the pan occasionally to prevent sticking.
6. Transfer to serving dish, pour lemon juice and mix gently, garnish with coriander leaves and serve hot.
Sponsored by Easy Tours of India.
Sunday, November 4, 2007
Popular Garlic Chicken with Green Peppers
Ingredients:
For the chicken:
Chicken fillets - 3
Garlic - 1 tsp (finely chopped)
Ginger - 2 pieces (1 1/2" each)
Vegetable oil - 6 tbsps
Cornflour - 1 tbsp
Egg white - 1
Salt - 1/2 tsp
Green peppers - 2 (medium sized) - seeded amd cut into triangular pieces
Dry sherry - 2 tbsps
For the sauce:
Vinegar -1 tbsp
Salt -1/2 tsp
Water - 2 tsps
Tomato sauce -1 tbsp
Chicken stock - 2 tbsps
Cornflour -1 tsp
Sugar - 1 tbsp
Preparation:
1. Hold each chicken fillet piece firmly and with a sharp knife inclined at a 45 degree angle, cut carefully against the grain of the meat into slices.
2. Place chicken slices in a bowl and mix well with 1/2 tsps salt and 1 tablespoon sherry. Keep aside to marinate.
3. Place all the ingredients for the sauce, except the water and the cornflour, in a small saucepan and keep stirring constantly until it reaches boiling point. Now remove the pan from the heat and keep aside.
4. Meanwhile, mix the cornflour and water in a small bowl until the mixture is smooth and does not have any lumps. Set aside.
5. Mix the chicken with the (lightly beaten) egg white, then with 1 tablespoon cornflour.
6. Heat 4 tablespoons oil in a wok and fry the chicken in batches in fairly hot oil, until the chicken pieces change color. Be sure to keep flipping the chicken pieces adequately, to prevent browning and crisping.
7. Take the chicken out and place on absorbent paper towels for the excess oil to drain out. Drain the wok and wipe with well with paper towels.
8. Heat 2 tablespoons oil in the wok, stir-fry garlic until it releases its aroma, then add the ginger and the chopped green pepper and stir fry for 2 - 3 minutes more.
9. Add the chicken, sprinkle with remaining sherry and continue to stir fry for another 2 minutes or so. If the sauce is too thin, thicken with the prepared cornflour-water mixture.
10. Serve immediately with boiled rice.
Sponsored by Easy Tours of India.
For the chicken:
Chicken fillets - 3
Garlic - 1 tsp (finely chopped)
Ginger - 2 pieces (1 1/2" each)
Vegetable oil - 6 tbsps
Cornflour - 1 tbsp
Egg white - 1
Salt - 1/2 tsp
Green peppers - 2 (medium sized) - seeded amd cut into triangular pieces
Dry sherry - 2 tbsps
For the sauce:
Vinegar -1 tbsp
Salt -1/2 tsp
Water - 2 tsps
Tomato sauce -1 tbsp
Chicken stock - 2 tbsps
Cornflour -1 tsp
Sugar - 1 tbsp
Preparation:
1. Hold each chicken fillet piece firmly and with a sharp knife inclined at a 45 degree angle, cut carefully against the grain of the meat into slices.
2. Place chicken slices in a bowl and mix well with 1/2 tsps salt and 1 tablespoon sherry. Keep aside to marinate.
3. Place all the ingredients for the sauce, except the water and the cornflour, in a small saucepan and keep stirring constantly until it reaches boiling point. Now remove the pan from the heat and keep aside.
4. Meanwhile, mix the cornflour and water in a small bowl until the mixture is smooth and does not have any lumps. Set aside.
5. Mix the chicken with the (lightly beaten) egg white, then with 1 tablespoon cornflour.
6. Heat 4 tablespoons oil in a wok and fry the chicken in batches in fairly hot oil, until the chicken pieces change color. Be sure to keep flipping the chicken pieces adequately, to prevent browning and crisping.
7. Take the chicken out and place on absorbent paper towels for the excess oil to drain out. Drain the wok and wipe with well with paper towels.
8. Heat 2 tablespoons oil in the wok, stir-fry garlic until it releases its aroma, then add the ginger and the chopped green pepper and stir fry for 2 - 3 minutes more.
9. Add the chicken, sprinkle with remaining sherry and continue to stir fry for another 2 minutes or so. If the sauce is too thin, thicken with the prepared cornflour-water mixture.
10. Serve immediately with boiled rice.
Sponsored by Easy Tours of India.
Friday, November 2, 2007
Eggplant with Coconut
Ingredients:
Eggplant - 20 oz. (500 grams)
Creamed coconut - 4 oz. (100 grams) - chopped
Vegetable oil -1 1/2 tbsps
Turmeric - 1/4 tsp
Green chillies - 2 (finely chopped)
Cloves - 3 (whole)
Chilli powder -1 tsp
Tomatoes - 10 oz. (250 grams) - peeled, seeded &coarsely chopped
Fresh coriander - 2 tbsps (chopped)
Cinnamon stick - 5 cm piece (one)
Onion - 1 (chopped)
Salt - 1/2 tsp
Preparation:
1. Cut the unpeeled eggplant into large bit-sized pieces and immerse in a bowl of cold salted water.
2. Meanwhile, heat the oil in in a frying pan, add the cinnamon and cloves and fry for two minutes.
3. Add the chopped onion, green chillies,chilli powder and turmeric.
4. Drain eggplants & pat dry with paper towels; add to the pan and fry until lightly browned.
5. Add half the creamed coconut, the tomatoes and 1/2 teaspoon salt. Stir, cover and cook for about 5 minutes or until the eggplant is tender but not overdone.
6. Add remaining creamed coconut and stir gently until well mixed and heated through.
7. Season to taste and serve garnished with chopped coriander.
Sponsored by Easy Tours of India.
Eggplant - 20 oz. (500 grams)
Creamed coconut - 4 oz. (100 grams) - chopped
Vegetable oil -1 1/2 tbsps
Turmeric - 1/4 tsp
Green chillies - 2 (finely chopped)
Cloves - 3 (whole)
Chilli powder -1 tsp
Tomatoes - 10 oz. (250 grams) - peeled, seeded &coarsely chopped
Fresh coriander - 2 tbsps (chopped)
Cinnamon stick - 5 cm piece (one)
Onion - 1 (chopped)
Salt - 1/2 tsp
Preparation:
1. Cut the unpeeled eggplant into large bit-sized pieces and immerse in a bowl of cold salted water.
2. Meanwhile, heat the oil in in a frying pan, add the cinnamon and cloves and fry for two minutes.
3. Add the chopped onion, green chillies,chilli powder and turmeric.
4. Drain eggplants & pat dry with paper towels; add to the pan and fry until lightly browned.
5. Add half the creamed coconut, the tomatoes and 1/2 teaspoon salt. Stir, cover and cook for about 5 minutes or until the eggplant is tender but not overdone.
6. Add remaining creamed coconut and stir gently until well mixed and heated through.
7. Season to taste and serve garnished with chopped coriander.
Sponsored by Easy Tours of India.
Special Chicken Pullao (Savoury Rice garnished with chicken)
Ingredients:
Chicken fillets - 6 (half breasts)
Butter - 1/4 cup
Onion - 1 (finely chopped)
Tomatoes - 1 1/2 cups (canned)
Water - 2 cups
Uncooked rice - 1 cup (thoroughly washed)
Cinnamon - 1 tsp (ground)
Yoghurt - 3 cups (beaten)
Salt - to taste
Pepper - to taste
Preparation:
1. Melt the butter in a large sized saucepan and saute the chicken fillets until golden brown.
2. Add the onion, ground cinnamon, tomatoes, water, and salt and pepper to taste.
3. Cover and simmer for 30 minutes.
4. Now add the uncooked riceand stir to mix evenly. Cover and cook for another 20 minutes or until the rice is tender, adding more water if necessary.
5. Transfer onto a serving platter and serve hot with the (chilled) yoghurt.
Sponsored by Easy Tours of India.
Chicken fillets - 6 (half breasts)
Butter - 1/4 cup
Onion - 1 (finely chopped)
Tomatoes - 1 1/2 cups (canned)
Water - 2 cups
Uncooked rice - 1 cup (thoroughly washed)
Cinnamon - 1 tsp (ground)
Yoghurt - 3 cups (beaten)
Salt - to taste
Pepper - to taste
Preparation:
1. Melt the butter in a large sized saucepan and saute the chicken fillets until golden brown.
2. Add the onion, ground cinnamon, tomatoes, water, and salt and pepper to taste.
3. Cover and simmer for 30 minutes.
4. Now add the uncooked riceand stir to mix evenly. Cover and cook for another 20 minutes or until the rice is tender, adding more water if necessary.
5. Transfer onto a serving platter and serve hot with the (chilled) yoghurt.
Sponsored by Easy Tours of India.
Thursday, November 1, 2007
Wholesome Apple and Sago Pudding
Ingredients:
Cooking apples - 6 (peeled and cored)
Sago -1/4 cup
Sugar -1/2 cup
Cloves - 4
Lemon rind (pared) - (of) 1/2 a lemon
Lemon juice - (of) 1/2 a lemon
Red coloring - a few drops
Water - 2 1/2 cups
Pouring cream (optional) - 1/2 a milk jug
Preparation:
1. Bring water to the boil in a large saucepan.
2. Sprinkle in the sago and cook for approximately 15 minutes or until the mixture is clear.
3. Add the apples, cloves, sugar, lemon rind and lemon juice to the cooked sago.
4. Cover the saucepan firmly with a lid and simmer gently over medium-low heat for 10-20
minutes or until the apples are tender.
5. Take out apples and place on a pre-heated serving dish.
6. Remove the cloves and lemon rind from the sago mixture and add a few drops of food coloring.
7. Pour sago over and round the apples.
8. Serve warm with pouring cream, if liked.
Sponsored by Easy Tours of India.
Cooking apples - 6 (peeled and cored)
Sago -1/4 cup
Sugar -1/2 cup
Cloves - 4
Lemon rind (pared) - (of) 1/2 a lemon
Lemon juice - (of) 1/2 a lemon
Red coloring - a few drops
Water - 2 1/2 cups
Pouring cream (optional) - 1/2 a milk jug
Preparation:
1. Bring water to the boil in a large saucepan.
2. Sprinkle in the sago and cook for approximately 15 minutes or until the mixture is clear.
3. Add the apples, cloves, sugar, lemon rind and lemon juice to the cooked sago.
4. Cover the saucepan firmly with a lid and simmer gently over medium-low heat for 10-20
minutes or until the apples are tender.
5. Take out apples and place on a pre-heated serving dish.
6. Remove the cloves and lemon rind from the sago mixture and add a few drops of food coloring.
7. Pour sago over and round the apples.
8. Serve warm with pouring cream, if liked.
Sponsored by Easy Tours of India.
Murgh Do Piyaza (Chicken with onions, spices and yoghurt)
Ingredients:
Chicken - 2.21 lbs (1 kg) - cut into 8 pieces
Oil - 1/2 cup
Cumin seeds -1 tbsp
Bay leaf -1
Peppercorns - 4 (whole)
Cloves - 4
Fenugreek seeds - 1/2 tsp (roasted & powdered)
Aniseed - 1 tsp (roasted & powdered)
Ginger paste - 1 tsp
Garlic paste -1 tsp
Onions - 1 cup (grated)
Yoghurt - 1/2 cup
Garam masala - 1 tsp
Salt -2 tbsps
Turmeric -1/2 tsp
Coriander powder -1 tbsp
Chilli powder -1 tsp
Green chillies - 2 (slit)
Onions - 2 cups (sliced)
Coriander leaves - 1/2 cup (chopped)
Preparation:
1. Heat the oil in a thick-bottomed saucepan and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and aniseed.
2. When the seeds begin to splutter, add the ginger and garlic paste and grated onions. Saute over a high flame until brown.
3. Now lower the heat and add the yoghurt gradually, stir-frying constantly to prevent the yoghurt from curdling. Continue to cook till the fat separates.
4. Add the garam masala, salt, turmeric, coriander and chilli powder. Increase the heat to
medium-high, add the chicken pieces and stir till they acquire a slightly opaque appearance and are thoroughly coated with the masala (spice mixture).
5. Lower the heat once again and simmer (uncovered) for about 10 minutes.
6. Add the green chillies and sliced onions.
7. Continue cooking over low heat till the chicken is cooked through and the fat separates (approximately 12 minutes).
8. Serve hot, garnished with chopped coriander leaves.
Sponsored by Easy Tours of India.
Chicken - 2.21 lbs (1 kg) - cut into 8 pieces
Oil - 1/2 cup
Cumin seeds -1 tbsp
Bay leaf -1
Peppercorns - 4 (whole)
Cloves - 4
Fenugreek seeds - 1/2 tsp (roasted & powdered)
Aniseed - 1 tsp (roasted & powdered)
Ginger paste - 1 tsp
Garlic paste -1 tsp
Onions - 1 cup (grated)
Yoghurt - 1/2 cup
Garam masala - 1 tsp
Salt -2 tbsps
Turmeric -1/2 tsp
Coriander powder -1 tbsp
Chilli powder -1 tsp
Green chillies - 2 (slit)
Onions - 2 cups (sliced)
Coriander leaves - 1/2 cup (chopped)
Preparation:
1. Heat the oil in a thick-bottomed saucepan and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and aniseed.
2. When the seeds begin to splutter, add the ginger and garlic paste and grated onions. Saute over a high flame until brown.
3. Now lower the heat and add the yoghurt gradually, stir-frying constantly to prevent the yoghurt from curdling. Continue to cook till the fat separates.
4. Add the garam masala, salt, turmeric, coriander and chilli powder. Increase the heat to
medium-high, add the chicken pieces and stir till they acquire a slightly opaque appearance and are thoroughly coated with the masala (spice mixture).
5. Lower the heat once again and simmer (uncovered) for about 10 minutes.
6. Add the green chillies and sliced onions.
7. Continue cooking over low heat till the chicken is cooked through and the fat separates (approximately 12 minutes).
8. Serve hot, garnished with chopped coriander leaves.
Sponsored by Easy Tours of India.
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