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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, July 25, 2016




ingredient

1 Mushroom packet
Gram floor (kadala piti) ~ 5 table spoons (depending on the quantity)
Flour (paan piti) 1 tablespoons
pinch of salt to taste
curry leaves (Karapincha) chopped
chili pieces 1 teaspoon
water
oil for frying


Wash mushroom and squeeze the water out. Add some salt and keep aside

Take a bowl and add Gram flour, flour (paan piti), curry leaves, chili pieces and a pinch of salt and add a small quantity  of water and mix well to become a thick batter. Then add the mushroom  to it and mix with  the batter.  Leave it for several minutes.

In a frying pan add some oil and fry the mushroom. Add little  by little when frying so that it will not stick.



Serve when hot so that it will be crispy.
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Sunday, July 24, 2016


Ingredients

 250 g Chicken breasts
 1     Medium size hot pepper or capsicum
 1     Medium size red onion
 1     Medium size tomato
 2-3   Spring onions
 75 ml Chilli (spicy) sauce
 1 Teaspoon Chilli flakes
 1/2 Teaspoon Ground black pepper
 1 Teaspoon Cooking salt
 2-3 Tablespoon Oil
 1 Teaspoon Lemon juice

Method

Cut chicken breast into byte size (1-2 cubic centimeters) pieces. Slice and roughly chopped hot pepper, red onion and tomato. Cut spring onion into 2 cm long pieces.
Heat the oil in a frying pan and when the oil is hot, add chicken breasts. (Make sure chicken is properly thawed and the oil is hot when adding chicken into frying pan. Otherwise water may soaked into the pan).
When chicken starts to get golden brown add salt, chilli flakes and pepper. Then add chopped hot pepper, red onions, tomato and mix them together. Cook for about 1 minute and add chilli source and turn the fire off. Add spring onions, lemon juice and mix everything together.

Can be served with steamed rice.

Note: You can change the quantity of chilli and pepper and sauce according to your taste.

 
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This is one of most simple recipe in my collection. and this is a recipe with combination of Japanese and Chinese cooking .and this is ideal for dinner.





Preparation time 15 minutes
Cooking time 10 minutes
Total time 25 minutes
Serving 250 g
Yield 6 to 7 potions
Ingredients

·         1 pak   noodles

·           4 Tbs   Vegetable oil

·          50 g    shallots, peeled and thiny sliced

·          25 g     Ginger, peeled and grated

·          4  of garlic, peeled and finely chopped

·           125g    Chicken breast, chicken

·           100g     peeled prawns

·          100 g   Chinese cabbage, shredded

·           100g    cashew nuts, chopped

·          2    Egg, lightly beaten

·           3 tsp    Curry powder

·          2 tsp    Soy sauce

·           1 tbsp  Mirin

·          2          Sugar
    Handful of bean sprouts

·          4          Oyster sauce

·          3          Sesame oil

·          2          Spring onions, finely chopped

Method

·                 Prepare the noodles according to the packet instructions then refresh in cold water.

·                 Heat the wok until smoking hot, add the oil and stir-fry the garlic, ginger and shallots for 1 minute.

·                 Add the chicken, prawns, cabbage and water chestnuts and continue to stir-fry for a further 2 minutes.

·                 Add the beaten egg and continue to cook for a further 30 seconds.

·                 Add the curry powder, soy sauce, mirin, sugar, bean sprouts and noodles to the wok and ensure everything is mixed well heated through.

·                 Turn off the heat and stir in the oyster sauce and sesame oil.

·                 Garnish with spring onions.

 
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Ingredients

Chicken Breast 80 Gr

  Chicken meat Ball 60 Gr

Onion 100 Gr

Tomato 50 Gr

Sweet potato 40 Gr

Oil 02 tbs

Tortilla Bread 02 No

Grated Cheese 10 Gr

Curd 30 Gr

Yohgurt

Lemon

Coriander

Tandoori flavour coluor or tandoori paste

Method

• Seal the Tortilla Bread in pan and keep them on the side

• Marinate the chicken breast with the tandoori mix and put in to the oven

• Sautée the onion and tomato with coriander separately

• Fill the Tandoori chicken paste ( Yogurt, Lemon, Tandoori color, Salt pepper) and the onion mixed and roll

• Cut the Sweet potato in to strips and deep fry

• Place on the plate with curd dressing
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Ingredients

Whole Chicken 120 gr

Chicken Parts 40 Gr

Potato 50 gr

Carrot 40 gr

Leeks 30 gr

Black Pepper 5 gr

Curry leaves

Steamed Rice 80 gr

Corn Flour (If Needed)

Seasoning powder

 

Method

• Wash the chicken and parts well in cool water

• Put them back in the water and boil for about 5 minutes. Take out of the water

• Put the potato, carrots and leeks in the water with curry leaves and black pepper

• Boil for about 15 minutes until it is done.

• If needed add some corn flour for thickness.
• Season with salt and seasoning powder
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Ingredients

Whole Chicken 120 gr

Chicken Parts 40 Gr

Potato 50 gr

Carrot 40 gr

Leeks 30 gr

Black Pepper 5 gr

Curry leaves

Steamed Rice 80 gr

Corn Flour (If Needed)

Seasoning powder

 

Method

• Wash the chicken and parts well in cool water

• Put them back in the water and boil for about 5 minutes. Take out of the water

• Put the potato, carrots and leeks in the water with curry leaves and black pepper

• Boil for about 15 minutes until it is done.

• If needed add some corn flour for thickness.
• Season with salt and seasoning powder
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Ingredients

Mince Chicken 100 gr

Cheese and Onion sausages 40 gr

Spaghetti 80 Gr

Fresh tomato 30 gr

Tomato paste 10 gr

Garlic chopped 1 Tbs

Chopped onion 20 gr

Mixed herbs 5 gr

Sugar 1 Tbs

Olive oil or Corn Oil

Method

• Put onion, garlic ,mince chicken and chopped sausages into the pan with olive oil or corn oil

• Add fresh tomato and stir until it gets cooked. Add tomato paste then

• Season with powder and herbs.

• Boil the spaghetti separately and saluted them with olive oil and garlic

• Place spaghetti onto the plate topped with Mince chicken and sausages

• Garnish with some fried curry leaves if you wish
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Ingredients

Chicken Leg 100 gr

Chicken Breast 60 gr

Bread Crumb 10 gr

French fries 30 gr

Batter for tempura

Tempura flour 40 gr

Mayonnaise 20 gr

Chili flacks

Lemon

Egg 1 No

Method

• De bone the chicken leg and spread it flat across a surface. Then Apply bread crumbs and deep fry

• Cut the chicken breast into strips. Dip in the tempura batter and deep fry

• Put in to the Mayonnaise, add a little lemon juice and chili flacks

• Place the chicken tempura and fried chicken leg onto the plate
• Keep the spicy mayonnaise on the side and garnish
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Ingredients

· 6 chicken wings

· 4 tablespoons soy sauce

· 2 tablespoons dark soy sauce

· 1 tablespoon sesame oil

· 2 tablespoons oyster sauce

· 1/2 tablespoon garlic Powder

· 1/2 teaspoon onion powder

· ground black pepper to taste

· 1 tablespoon dried Herbs

Method

1.     In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried Herbs. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.

2.     Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

3.     Place the chicken onto the plate and garnish with onion coriander and tomato salad.
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Ingredients

· 1 Whole Chicken for Roasting

· Onion 40 gr

· Fresh Tomato 30 gr

· Coriander

· Curry Leaves

· Chili Powder 2 tbs

· Chopped garlic

· Cardamom 6 no

· Black Pepper 2 tbs

· Coriander Powder 2 tbs

· Tomato Paste 10 gr

· 1 Lemon

· 2 Paratha

Directions

1. Season the whole chicken with chili powder, pepper and salt and put in to the oven until done.

2. Cool it for a while. Remove the meat taking the bones off.

3. Slice onion, Chop garlic, Curry leaves, Cardamom and chicken and put into the sauté pan stir with chili powder , Black pepper and lemon juice.

4. Seal the Paratha separately

5. Place the paratha onto the plate topped with Chicken chili fry.
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Ingredients

· 1/4 cup vegetable oil

· 1/3 cup honey

· 1/3 cup soy sauce

· 1/4 teaspoon ground black pepper

· 8 skinless, boneless chicken breast halves - cut into 1 inch cubes

· 2 cloves garlic

· 5 small onions, cut into 2 inch pieces

· 2 red bell peppers, cut into 2 inch pieces

· Skewers

· Assorted vegetables

· Oyster sauce

Directions

1.     In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

2.     Preheat the grill for high heat.

3.     Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

4.     Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
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Ingredients

  • Dhal 50 gr
  • Chicken Breast 80 gr
  • Chicken Liver 30 gr
  • Carrot 01
  • A handful of leeks, cut finely
  • Oyster sauce
  • Chopped onion
  • Chopped garlic
  • Eggs 3
  • Chicken Powder 02 cubes
  • Onion, chopped 20 gr
  • Butter 10 gr
  • Turmeric 5 gr

Directions

  • Add dhal, chili powder and turmeric into a pot. Add water and boil it till dhal cooks.
  • When water evaporates, add the Chicken Cube and mix well.
  • Cut the chicken into strips and Sautee with onion and garlic, mix with some spices
  • Sautee the chicken liver with onion, garlic and oyster sauce.
  • Mash the dhal and pour in the whisked eggs. Mix well to form a thick batter.
  • Next, add all the remaining ingredients except for the Butter and stir well.
  • Melt Butter in a frying pan and then pour in the Dhal mixture. Leave for 2 minutes and quickly scramble using a fork.
  • Serve Scrambled dhal with chicken. Serve chicken liver on the same plate.
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Ingredients

  • 3 Marinated chicken drumsticks
  • Ice burg Lettuce
  • 6 oz Fresh Curd
  • 30 ml Fresh Cream
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/4teaspoon pepper

Sour cream Sauce

  • 1/4 cup Fresh cream
  • 1/4 cup chopped cucumber
  • 2 tablespoons chopped red onion
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice

Directions

1.     Sour cream - Mix 2 tablespoons of the yogurt and Fresh cream, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper in a bowl.

2.     Season the chicken drumsticks with the garlic, oil, herbs and lemon juice.

3.     Pan fry the chicken drumsticks, then put in the oven at 160 for about 15 minutes

4.     Add lemon juice, butter, coriander and garlic into a pan, finish with salt and pepper.
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