Coconut chutney

Ingredients

Coconut - 1/2 (grated)
Roasted Chana Dal - 4 tbsp
Onion - 1 medium(chopped)
Tamarind - 1 small marble-sized
Green Chillies - 3 nos
Salt


For Seasoning

Mustard seeds - 1 tsp
Dry Red Chillies - 2 nos
Curry leaves - 1 spring
Chopped Onion - 2 tbsp
Hing - a pinch (Asafoetida)
Oil

Method

Grind all the ingredients 'for grinding ' in a mixer .
Seasoning:
Heat a tbsp of oil, temper with mustard seeds, curry leaves, red chillies, onion and hing.
Pour this tadka over chutney, mix well. Add water if required.

Tasty Coconut Chutney is ready!!

Onion chutney

Ingredients:

Onions - 4, medium sized, chopped
Coconut - scrapings of a quarter of a large coconut
Dried red chillies - 8, small, medium hot
Roasted and puffed Bengal gram dal - 1 tablespoon
Salt - 1/2 teaspoon or adjusted to taste (we added 3/4 teaspoon)
Ghee - 2 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - a sprig

Method:

Grind the coconut, salt, chillies, and fried Bengal gram dal first. Add onions and grind again coarsely without adding water. Make the ghee very hot and add mustard seeds to splutter and curry leaves. Remove from heat, pour the seasoning on top of the chutney, and mix well. This chutney is excellent for dosa . Enjoy!

Aloo Raita

Ingredients :

Potato – 1
Curd – 1 cup
Onions + spring onions – 1/4 cup
Black pepper powder – 1 teaspoon
coriander leaves
Salt , Oil
Method :

1.First, chop the potato (small cubes) and shallow fry them and set aside.
2.Beat the curd/yogurt well with egg beater or fork.
3.Add salt, black pepper powder, onions, spring onions.
4.Serve cold, garnished with shallow-fried potatoes and coriander leaves

Green Chutney

Ingredients:

1 bunch coriander (cilantro) chopped
3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur (raw mangi)
2-3 flakes of garlic
Salt To Taste
red chili powder to taste

METHOD :

Mix and blend all ingredients thoroughly in a mixie to make a paste.
Add little water if required. Your green chutney is ready.

GARLIC CHUTNEY

Ingredients:

4 garlic pods

20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

METHOD :

• Sauté the garlic, coconut in oil.
• Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
• Then grind the saute mixture with roasted red chillies and tamarind pulp.
• Add the garlic and salt and grind once again to a smooth paste.

SPICY PINEAPPLE CHUTNEY

Ingredients:

1 heaped cup of long strips of Pineapple  fresh
1 clove Garlic, finely chopped
8 Dates cut into thin and long strips
2 teaspoons Salt
1/2 teaspoon Red chili pepper
1/4 teaspoon big Cardamoms, ground
1 teaspoon Caramel syrup
3 teaspoons Raisins
3/4 cup Vinegar
1 heaped teacup Sugar
1 cup Water

METHOD:

• Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
• Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
• Mix raisins and caramel syrup and cook for a few minutes.
• Pour into a jar.
This chutney can be kept for one year.
• Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used

Pasta with mince and white sauce

Minced Chicken

Ingredients:

Oil
Onion - diced
Cumin seeds
1 TSP Salt
1 TSP Garlic Paste
Ginger (diced)
1 TSP Paprika Powder
1/2 TSP Red chilli Powder
1/2 TSP Coriander Powder
1/2 TSP Cumin Powder
1/2 TSP Garam Masala Powder
1 TSP Tomato Paste
1 Whole Green Chilli's

Minced Chicken

Method:

Fry Onions + cumin seeds with the salt...once golden add all the masala's with paste. Add Mince meat and cook till done!



White Sauce/Bechamel Sauce:

Ingredients:

2 cups milk
1 slice onion, large
1 bay leaf
1/2 teaspoon whole black pepper
3 tablespoons unsalted butter
3 tablespoons flour
salt
white pepper

Method:

Scald the milk with the onion, bay leaf and peppercorns.

Cover and let infuse off heat for 10-15 minutes.

In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.

Turn the heat off, strain in the hot milk.

Whisk well, then bring to a boil, whisking constantly until the sauce thickens.

Season with salt, pepper - leave to simmer slowly for 1-2 minutes.

NOTE:

For a "THIN" Bechamel sauce use 2 tbs. butter and 2 tbs. flour.

For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flou

Spaghetti wtih Mince

Ingredients:

Oil
Onion - diced
Cumin seeds
1 TSP Salt
1 TSP Garlic Paste
Ginger (diced)
1 TSP Paprika Powder
1/2 TSP Red chilli Powder
1/2 TSP Coriander Powder
1/2 TSP Cumin Powder
1/2 TSP Garam Masala Powder
1 TSP Tomato Paste
1 Whole Green Chilli's

Minced Chicken

Directions:

Fry Onions + cumin seeds with the salt...once golden add all the masala's with paste. Add Mince meat and cook till done!

Boil Spaghetti and serve with the Minced meat

Prawn Chow Mein

Ingredients:

Noodles - 500 gm, boiled
Prawns - 125 gm, Devinne
Carrots - 125 gm, shredded
Beans - 125 gm, sliced diagonally
Onions - 3, chopped
Oil - 1/2 cup
Sherry - 2 tsp (optional)
Soya Sauce - 3 tbsp
Salt
Pepper
Sugar

Method:

1. Rinse the noodles in cold water and drain.
2. Heat 2 tsp of oil, toss the noodles in it and remove.
3. Pour the rest of the oil into the pan.
4. Add the onions and stir for 60 seconds.
5. Then add the carrots and beans.
6. After 2 to 3 minutes, add the prawns and continue to fry.
7. Season with salt, pepper, sugar and wine.
8. After a few minutes, add the noodles and soya sauce.
9. Mix thoroughly and serve.

Spaghetti and Meatballs

Ingredients

• 1 slice whole-wheat sandwich bread, ground into coarse crumbs
• 8 ounces ground sirloin
• 1 medium onion, chopped
• 1 portobello mushroom, stem removed and chopped
• 4 garlic cloves, chopped
• 1/4 cup fresh parsley leaves
• 1 large egg white
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 tablespoons olive oil
• 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
• 1/2 cup low-sodium beef broth
• 1 small bunch fresh basil
• 3 sprigs fresh thyme
• 8 ounces whole-wheat spaghetti
• Parmesan, for serving, optional

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.

Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

Shrimps Spaghetti

 

 

Ingredients:

 2 lbs Skinner Spaghetti
2 large sliced Onions

1 Lbs Small Shrimps
1 teaspoon minced garlic
2 teaspoons olive oil
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 Jar Ragu Garden vegetable Sauce
1 Tsp Red Chilli Powder or hot sauce

1 Tsp Cumin Powder

1 Tsp Coriander Powder

2 Zucchini ( Yellow & Green)

Salt and pepper
Shredded Parmesan cheese

Cilantro for garnishing

Method:

 1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and spray some cold water on it so the pasta doesn't stick to each other. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir sliced onions and garlic in olive oil until onions are soft, about 5 minutes. Stir in tomatoes (with juice), and Ragus Garden Vegetable pasta sauce along with salt, red chilli powder, cumin and coriander powder and sliced zucchini. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes or till the zucchini is half done. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Stir cooked pasta into the sauce.

Serve the pasta on a big platter and garnish it with grated cheese and cilantro.

SPICY MACRONI & CHEESE

Ingredients: 

 

1 small bag shell macaroni
1/2 block Velveeta cheese
1/2 cup milk
1 can of Rotel tomatoes
1/4 cup of Real Bacon bits
salt & pepper, to taste

 

Method:

Boil macaroni as directed on package. Drain. Add remaining ingredients until cheese is melted. Season with salt and pepper, to taste.

American chopsuey

Ingredients:

Noodles 300 grams

Salt to taste

Oil6 tablespoons + to deep fry

Corn flour/ corn starch 2 tablespoons

Ginger, chopped 1 inch piece

Garlic 3-4 cloves

Onion, sliced 1 medium

Boneless chicken, cut into thin strips 400 grams

Carrot cut into thin strips 1 medium

French beans, cut into thin strips 4-5

Cabbage, shredded 1/4 medium

Spinach, shredded 6-8 leaves

White pepper powder 1/2 teaspoon

MSG 1/4 teaspoon

Sugar 1 teaspoon

Tomato sauce 4 tablespoons

Vinegar 1 tablespoon

Chicken stock 1 cup

Bean sprouts 1 cup

Tofu cut into thin strips 100 grams

Eggs 4

Method:

Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

Shrimp in Garlic Sauce

Main Ingredients

• 8 ounces shrimp
• 3 cups vegetable oil
• 1 teaspoons sesame oil

Marinade :

• 1/2 teaspoon salt
• 1/2 teaspoon egg white
• 2 tablespoons cornstarch
• 1 tablespoon oil

Garlic Sauce Mixture:

• 1/8 cup Lee Kum Kee soy sauce
• 1/8 cup sugar
• 1/8 cup lemon juice
• 1 tablespoon cooking wine
• 1/8 cup seafood stock or water
• 1 1/2 teaspoons cornstarch

Group 1

• 6 ounces sugar peas
• 3 ounces sliced water chestnuts
• 2 ounces diced red bell pepper (1 inch x 1 inch)
• 1 ounce wood ear mushrooms

Group 2

• 1 teaspoon chili paste
• 1 teaspoon minced ginger
• 2 teaspoons minced fresh garlic 

 Directions:

1. Clean, peel and de-vein the shrimp. Use a thick paper towel to try off any excess water.
2. Combine marinade ingredients in a bowl, mix well and marinate the shrimp for 2 hours in a refrigerator.
3. Combine the garlic sauce mixture ingredients and set aside for future use.
4. Heat wok over high flame or heat for at least 20 seconds. Add 3 cups of oil and heat to 270 degrees.
5. Add the marinated shrimp to the wok and cook for about 30 seconds. Pour the shrimp and the oil out and drain the shrimp well.
6. Keep the remaining residual oil in the wok, then add Group 2 ingredients and cook for 10 seconds. Add the garlic sauce mixture and cook until it thickens.
7. Add Group 1 ingredients and cook for 15 seconds over high heat. (If you are unable to maintain the cooking temperature, additional cooking time may be necessary.)
8. Add the shrimp back into the wok and stir all ingredients thoroughly.
9. Sprinkle sesame oil on top. Ready to serve!

Butter Prawn

Ingredients:

• 500 gm prawns, about 10x
  
• 1 sprig spring onion, chopped
  
• 1 tsp chopped garlic
  
• 40 g ginger, minced
  
• 2 tbsp margarine

Seasoning:

• 2 tbsp light soya sauce
  
• Dash of pepper
  
• ½ tsp sugar
  
• 2 tbsp water

 Directions:

1. Trim legs, devein, clean and pat prawns dry.
2. Chop spring onion, garlic and ginger, for later use.
3. Heat up oil, deep fry prawn until golden brown. Remove and drain well for later use.
4. Heat up 2 tbsp of oil, stir fry chopped spring onion, garlic and ginger until aromatic.
5. Return prawn and seasoning, stir well. Serve

Fish Maw Soup

Ingredients

• 6 c. chicken stock
• 1/4 lb fish's maw, soaked and diced
• 6 water chestnuts, diced
• 2 tbsp. smoked ham, minced
• 1 egg, lightly beaten
• 1 tbsp. cornstarch, blended with 3 tbsp. cold water

 Directions:

1. Bring stock to a boil. Add fish's maw and water chestnuts, and
   simmer, covered, 30 minutes.
2. Add cornstarch mix and cook, stirring, until soup thickens and is smooth.
3. Remove pan from heat; stir in beaten egg. Garnish with minced ham.

Chicken And Prawn Pepper

Ingredients

•	Chicken mince	200 grams
•	Prawns (kolambi/jhinga),shelled and Devinne	15-20
•	Green capsicum,halved and seeded	2 medium
•	Red capsicum,halved and seeded	2 medium
•	Yellow capsicum,halved and seeded	2 medium
•	Oil plus to shallow fry	2 tablespoons
•	Shallots,chopped	2-3 cups
•	Ginger,chopped	1 inch piece
•	Garlic,chopped	5-6 cloves
•	Green chilli,chopped	1-2
•	Salt	to taste
•	Fresh coriander leaves,chopped	2 tablespoons
•	Black peppercorns,crushed	to taste
•	Cheese,grated	1/2 cup
•	Chilli oil	as required

Method

 
Mince the prawns. Heat oil in a pan, add chopped shallots, ginger, garlic, green chillies and saute for two minutes. In bowl mix together chicken mince, prawn mince, onion mixture, salt, chopped coriander leaves and crushed peppercorns. Put this mixture over the halved capsicums and spread evenly. Smoother the surface with wet hands. You can also make quenelles from the chicken mixture. Shape into quenelles using two tablespoons and cook in three cups of boiling water. Drain. Preheat oven to 240C. Top the prepared capsicum halves with crushed peppercorns. Add grated cheese to a few. Heat oil in a pan, place a few stuffed capsicums and cook for a few minutes. Turn and drizzle a little chilli olive oil and cook till done. Or place them in a greased tray, drizzle a chilli olive oil and bake in the preheated oven at 240C till done. Or place the stuffed capsicums in a microwave plate, drizzle chilli olive oil over and cook at Microwave HIGH (100%) for one and a half minutes. When done, cut each stuffed capsicum piece into shapes of your choice and serve.

Chicken Capsicum

Ingredients :
Chicken  – 500 g
Tomatoes – 2 medium sized (I have used tinned tomatoes)
Onion – 1 medium sized
Oil – 2-3 tablespoon
cloves 3
small piece of cinnamon
Bay Leaf (optional)
  Red chilli– 1
  cumin seeds– 1 teaspoon
  Red chilly powder
Garam masala
coriander Powder (coriander leaves are more preferable)
Turmeric – 1-2 teaspoons
Capsicum – 2 medium sized
Salt to taste

Note : Add red chilli powder,garam masala ,and coriander powder according to your spice level.

Method :

Heat 1 tablespoon of oil in a pan and add chicken pieces.
Sprinkle pinch of turmeric and allow to fry for 4 min and set aside. I skip this step if I use the marinade.
Now, heat the remaining oil in a cooking vessel and add cloves, cinnamon, bayleaf, red chilli, cumin seeds, garam masala (Adding garam  masala to the hot oil gives fine aroma).
 When cumin start spluttering add chopped onions, turmeric,ginger-garlic paste and salt.
When onions turn golden brown add chopped tomatoes and close with lid.
When tomatoes are well cooked ( You can add little water in between to let the tomatoes to cook) add semi-fried chicken pieces.
Add red chilli powder, garam masala(if needed), coriander powder.
Once chicken gets cooked add sliced capsicum add close the vessel and let it sit for 3-4 min on medium flame.(First I fried capsicum in 2 teaspoons of oil for 2 min and later I added to the gravy.Next time i wanna try without frying the capsicum)

 Serve red hot chicken capsicum with rice.

 

Butter Chicken Rolls

Ingredients:

200 gm boneless chicken breasts cut into small pieces

half of ice-berg lettuce sliced

1 small onion chopped

salt to taste

green chilli sauce

Butter

4-5 Hot dog bread rolls

for the chicken marinade:
1 tbsp lime juice
1 tsp chilli powder
1 tbsp vegetable oil
1/4 cup plain yoghurt beaten well
1/2 tsp garam masala powder
1 tsp ginger garlic paste
1/2 tsp turmeric powder

Method:

• Mix all the marinade ingredients together in a bowl and combine it with the chicken pieces. Leave this in the refrigerator overnight or for about 5 hours
• Preheat the oven to 400 degree F and broil the chicken in a baking tray till the chicken is cooked and you see nice charcoal marks on the chicken.
• Let it cool for a while and then shred the chicken pieces. Add a little salt to taste
• Take one hot dog bread and cut it into half. Butter it on both sides.
• Place some lettuce and chopped onions in the center of the roll and on top of it place some of the grilled shredded chicken. Add a tbsp of green chilli sauce on it.
• Carefully, close it and and warm the roll in the preheated oven for about 3 minutes
• Cut it into half and eat it immediately.

Chicken 65

Ingredients:

500 gm. boneless skinless Chicken breasts

3 green chillies finely cut

3 tbsp hot and sweet tomato ketchup

2 tbsp oil

For the marination:

3 tbsp freshly squeezed lemon juice

11/2 tsp salt

1 tsp red chilly powder

1 tsp coriander powder

1/2 tsp turmeric powder

a few drops of orange food color

For tempering:

3 tbsp oil

1 tsp mustard seeds

2 dried red chillies

6-8 curry leaves

Method:

• Cut the chicken into bite sized pieces.
• In a mixing bowl, combine all the marinade ingredients together.
• Coat the chicken with the marinade. There should be plenty of lemon juice to coat all the chicken pieces.
• Mix it well and cover and let this rest for about 4 hours or overnight in the fridge.
• Grease a baking tray with a little oil and transfer the chicken pieces to the baking dish. Put this in the oven at 400 degree F for about 15 minutes in the middle rack.
• Remove it and drain and discard all the fluid - keep only the semi cooked chicken aside.
• For the tempering, in a small frying pan, heat oil.
• When the oil is hot, add mustard seeds and allow it to splutter.
• To this add 2 dried red chillies and fry for a minute.
• Turn the heat to low and add the curry leaves and cover the pan again.
• Allow the curry leaves to splutter.
• Once the leaves are well fried and almost dry, remove from the heat and keep the tempering aside.
• In a separate pan, heat 2 tbsp of oil and the semi cooked chicken pieces to it. Shallow fry for about 5 minutes.
• When the chicken is almost done, add the finely cut green chillies to the pan and continue frying for about a minute or so.
• Now, add the ketchup to the pan directly over the chicken and allow it to coat all the pieces well.
• Add the tempering from the other pan to the main pan and mix it well
• Do not overcook the chicken.
• Serve hot either as an appetizer or with some vegetable pulao and raita.