Chinese Cashew Chicken


Ingredients:
  • 3 Chicken breast
  • 1/2 lb Chinese Pea pod
  • 1/2 Mushrooms
  • 4 Green Onions
  • 2 c Bamboo shoot, drained
  • 1 c Chicken broth
  • 1 or Bouillon cube (dissolved 1 in water)
  • 1/4 c Soya sauce
  • 2 tb Corn starch
  • 1/2 ts Sugar
  • 1/2 ts Salt
  • 4 tb Salad Oil
  • 1 pk Cashew nut
Preparation:
  • Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
  • Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
  • Add them to tray. Mix soy sauce, cornstarch, sugar, and salt.
  • Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low.
  • Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes.
  • Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Shrimp and Pasta Salad

Ingredients:
  • 500gms. shrimp cooked and peeled
  • 1 packet pasta cooked and drained
  • 2 large onion finely chopped
  • 3 Red roasted pepper chopped
  • 1 green pepper finely chopped
  • 1/2 cup Celery finely chopped
  • 10 green stuffed olives sliced
  • 1/2 tsp. salt
  • 1 tsp. fresh lemon juice
  • 3/4 cup ranch dressing
  • pepper to taste
Preparation:
  • Combine all ingredients in a large bowl. Toss lightly. Refrigerate for at least 1 hour.
  • Serve on a bed of shredded lettuce. Garnish with tomatoes and sliced boiled eggs.

Spicy Vegetable


Ingredients:
  • 1 cup mixed vegetables (include broccoli, asparagus, celery etc if you wish)
  • 1 large red onion
  • 1/2 bunch cilantro
  • 3 tomatoes or 1/4 cup tomato puree
Preparation:
  • Combine 2 tsp.coconut, 1 tsp. poppy seeds, 2-3 garlic cloves, 1"ginger, 5 red chillies, 1/2"cinnamon stick, 4 peppercorns, 1/5 tsp.
  • Coriander seeds, 4 cloves,a little mace and nutmeg.
  • Cook the vegetables.
  • Heat oil in your pan. Temper with cumin and slit green chillies.
  • Add onion and fry till brown. Add vegetable curry powder. Fry for 30 seconds.
  • Add tomatoes/puree.
  • Add salt and cook till oil floats on top (about 10-15 minutes).
  • Add cooked vegetables and simmer for 10 minutes.
  • To make the gravy creamy, add 1/2 cup of milk.
  • Garnish with cilantro leaves.

Tips about various ingredients

  • To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
  • Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
  • Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.
  • Peel vegetables as thinly as possible to preserve the minerals and vitamins.
  • Soak potatoes and egg plant after cutting, to avoid discoloration.
  • If you boil vegetables in water, do not throw the water, keep it to make gravies.
  • Cutting VegetablesRemove the stems of green chilies while storing them. This will help them to stay fresh for long.
  • After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
  • Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight.
  • Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
  • Remove the outer leaves and husks from the corn. Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
  • Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
  • Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Semolina Pancakes


Ingredients:
  • 2 cups Semolina
  • 1 tsp. Sugar
  • 3 Eggs
  • 2 cups Milk
  • 4 Green Chilly(chopped)
  • 2 Onion finely chopped
  • 1 Tomato finely chopped
  • 1/4 tsp Paper power
  • Coriander leaves chopped
  • Salt to taste.
  • Oil to fry
Preparation:
  • Take a big bowl add semolina and milk together
  • Beat well with mixer
  • Add eggs one by one
  • Beat till bubbly
  • Mix all ingredients except oil.
  • Heat oil in a fry pan and drop a serving spoon full of better and spread it.
  • Let it warm one side fry.
  • Turn it care fully
  • Fry till browned from the corners.
  • Serve as tea snack or breakfast.

Citrus Mint Cooler


Ingredients:
  • 1 cup fresh lemon juice
  • 1 cup fresh orange juice
  • 2 cups sugar
  • 2 1/2 cups water
  • 10 sprigs mint
  • 32 fluid ounces ginger ale
  • water
Preparation:
  • Place first five ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Cover
  • Remove from heat and let steep until cool. Strain.
  • Cover and refrigerate.
  • To serve, fill glasses or a pitcher with equal amounts of fruit juice, ginger ale and water.
  • Add ice and serve immediately.

Fish Cutlet


Ingredients:
  • 1 pound - fish (boneless)
  • 1 - egg white
  • 2 tbsp - corn flour or Bread crumbs.
  • 1 tbsp - coriander leaves (chopped)
  • 1 - medium sized onion (chopped finely)
  • 3 - medium sized green chillies
  • 1 tsp - coriander seed powder
  • 1 tbsp - lemon juice
  • 1 pinch - cinnamon powder
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 1 tsp - cumin
  • oil for deep frying
  • salt to taste
Preparation:
  • Make diagonal slits on the fish and then steam it for ten minutes.
  • Remove from heat and gently mash it along with the remaining ingredients.
  • Make mixture into walnut sized balls and flatten slightly.(You can give it any shape)
  • In a wide skillet heat oil on medium and when hot gently place the cutlets in the skillet.
  • Let it fry for two minutes and then turn upside down.
  • Both sides must be golden brown.
  • Do not fry for too long as the taste can become slightly bitter.
  • Serve hot.
  • It is a good appetizer.

Ideal Cocktail



Ingredients:
  • 1 oz Dry Vermouth
  • 1 oz Gin
  • 1/4 tsp Maraschino liqueur
  • 1/2 tsp Grapefruit juice
  • 1 Cherry
Mixing Instructions:
  • Shake all ingredients (except cherry) with ice and strain into a cocktail glass.
  • Add the cherry on top and serve.

Carrot Halwa (Pudding)


Ingredients:
  • 200 grams carrot grated
  • 1 cup milk
  • 2 tablespoons condensed milk
  • 2 tablespoons fresh milk
  • 4 tablespoons fine sugar
  • 2 tablespoons ghee or butter
  • cardamom powder
  • chopped almonds & raisins
Preparation:
  • Heat ghee or butter on a medium level in a pan till hot. Add grated carrots and mix well.
  • Fry the carrots for about ten minutes or till they are cooked.
  • Mix milk, sugar and condensed milk (can also replaced with khoya).
  • Add to carrots and keep on low heat uncovered for about 7 to 10 minutes, stirring periodically.
  • Dot with fresh cream. Sprinkle cardamom powder and chopped nuts(almonds and raisins). Keep on low heat for about 2 minutes.
  • Serve hot or cold.

How to store Cheese?


Storing Cheese:

Store cheese in your refrigerator, which approximates the
temperature of aging rooms. Keep it wrapped tightly in
plastic,
away from air. Air helps mold grow on cheese.
If you get a little
mold on the outside, just cut it off.
The English say if mold
won't eat your cheddar it can't
taste very good.


Bring cheese to room temperature before melting.
Melt cheese
over a low heat to help prevent toughening
and separation of
oils and liquids.

Most ripened or aged cheese is low in moisture content
and
can be frozen without drastic flavor and texture changes.

Thaw slowly in the refrigerator for 24 hours or more. If
frozen for
several months, the cheese may dry out
somewhat and become
crumbly when thawed.

Cauliflower Casserole


Ingredients:
  • 1 Cauliflower
  • 1 Bottle Marinara Pasta Sauce
  • 1 cup Paneer(Cottage Cheese)
  • 2 tsp oil
  • Salt and pepper to taste
Preparation:
  • Divide the Cauliflower into medium sized florets. Boil the florets for 5 min.
  • Drain excess water from the florets and fry little the florets in oil for 5 min. till they are tender.
  • Arrange the florets in a microwaveable dish. Add coarsely crushed Paneer and Pasta sauce on top of the florets. Add salt and pepper and microwave for 10 minutes.

Curried Chicken Salad



Ingredients:
  • 3 cups diced cooked chicken
  • 1/2 cup finely chopped celery
  • 1 (8 ounce) can water chestnuts, drained
  • 1 medium apple, cored and diced
  • 3/4 cup seedless green grapes, halved
  • 3/4 cup pineapple tidbits, drained with juice reserved
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
DRESSING:
  • 1 1/4 cups mayonnaise
  • 1/4 cup reserved pineapple juice
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/4 teaspoon lemon or lime juice
  • 1 teaspoon curry powder
Preparation:
  • In a large bowl, combine first eight ingredients.
  • Blend all dressing ingredients and toss with chicken mixture.
  • Chill several hours.

Raisin Bran Quick Bread


Ingredients:
  • 1 cup golden raisins
  • 1 1/2 cups warm water
  • 1 egg beaten
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla
  • 1 cup wheat bran
  • 1 3/4 cups flour
  • 3/4 cup brown sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
Preparation:
  • Combine the raisins and the warm water.
  • Allow to stand for about 30 minutes.
  • In a bowl add the egg, vanilla and oil. Mix together, then add the raisins including the liquid.
  • In a bowl combine the dry ingredients and add to the liquid mixture.
  • Pour into greased loaf pans and bake at 350F for 50-60 minutes. Let stand for 10 minutes before removing from pans.

About Tomatoes


  • Tomato puree contains from 8% - 15% solids, light, medium, heavy or extra heavy.
  • Tomato paste contains from 24% - 39% solids, light, medium, heavy or extra heavy.
  • Zebra tomatoes have vertical greenish to yellowish stripes and are the size of a golf ball.
  • When baking tomatoes, whole or stuffed, use a muffin tin liberally coated with oil pan spray. The tomatoes will sit straight and hold their shape.
  • Tomatoes add wonderful color, flavor, and texture to your favorite sandwich, salad, or omelet.
  • They can be enjoyed stuffed, baked, stewed, or grilled.
  • Try a broiled sliced tomatoes topped with basil leaves.
  • Tomatoes make an excellent base for homemade soups or sauces and especially compliment pasta dishes.
  • Raw tomatoes can make a tasty Mexican salsa (see recipe below).
  • Tomatoes combine well with just about any type of food, such as, poultry, fish, rice, pasta, as well as other vegetables.
  • Combine tomatoes with other vegetables to make a tasty side dish or snack.

Icecream Shake


Ingredients:
  • 2 cups Milk
  • 1 bottle of Club Soda (soda water)
  • 6 scoops of Vanilla Ice cream
  • 2 tsp of Rose essence
  • Almond and Pista (nuts finely chopped)
Preparation:
  • Blend milk, club soda, 4 scoops of vanilla ice cream, rose essence and half of the almonds and pista, in a liquidizer.
  • Take two glasses, put 1 scoop of vanilla ice cream in each glass
  • Add the milk mixture from the liquidizer and then decorate it with the remaining almonds and pistas(nuts).

Strawberry Banana Shake


Ingredients:
  • 1 tsp Honey
  • 1 ripe Banana
  • 3 cups of Soy milk
  • 1 tsp Vanilla Essence
  • 1 cup frozen Strawberries
Preparation:

This is really a very simple recipe. The key about this recipe is use of Honey instead of Sugar, Soy milk instead of regular milk and strawberries to enrich the nutrient value. You can omit the vanilla essence if you are using a vanilla flavored soy milk.

  • Place all the ingredients in a blender and blend.

  • Serve cold.

Prawn Curry


Ingredients:
  • 250 gms. Prawns, shelled and deveined
  • 100 gms. Chana dal(Pulses)
  • 2 med. sized Onions
  • 2 med. sized Tomatoes
  • 2 tbsps chopped Coriander leaves
  • 5 Green chillies, chopped fine
  • 1 tsp. Cumin powder
  • 2 tsps. Coriander powder
  • 1 tsp. Red chilli powder
  • 100 gms. Raisins and crushed Walnut--Cashew bits
  • 1 tsp. Ginger paste
  • milk of half a Coconut
  • oil for frying
  • salt to taste
Preparation:
  • Soak dal(pulses) overnight and grind coarsely.
  • Mix Prawns with ground dal. add a pinch of salt, chopped chillies, coriander and chopped nuts and raisins.
  • Put a tsp of oil in a pan, spread prawn mix in it evenly and steam in a cooker or in a big vessel containing water till done.
  • Cool and cut into desired shapes.
  • Heat oil in fry pan and shallow fry the pieces till light golden brown on both sides. keep aside.
  • heat a tbsp. of oil in the fry pan and fry the ginger-garlic paste. add shredded onion and till golden. Add the coriander and cumin powders, salt and tomato pieces and cook on a low fire till well blended.
  • Stir in coconut milk.
  • Bring to a boil with a cup of water.
  • Gently ease in the prawn dumplings and simmer for a minute. garnish with chopped coriander leaves.
  • serve hot.

Butter Chicken


Ingredients:
  • 1 Roasted Chicken cut into 8 pieces
  • 1 Onion - grated
  • 1 tsp Garlic paste
  • 3/4 cup Tomato Puree
  • ½ tsp Chilli powder
  • 2-3 Green chillies - finely chopped
  • 100 grams Butter
  • Salt to taste
  • 200 grams Cream
  • A few green Coriander leaves - finely chopped.
Preparation:
  • Melt butter in a frying pan. Add the grated onions & fry until golden brown.
  • Add the ginger & garlic pastes. Fry for a minutes & add the tomato puree.
  • Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
  • Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute.
  • Arrange tandoori chicken pieces in an oven proof dish. Pour the sauce on it.
  • Heat in a preheated oven at 180ºC/350ºF for 20 minutes.
  • Serve hot.

Choco-Berry Bavarian Cream


Ingredients:
  • 1 package (10 oz.) frozen strawberries in syrup, thawed OR 1 cup sweetened sliced fresh strawberries
  • 2 envelopes unflavored gelatin
  • 1/2 cup sugar
  • 1 cup Semi-Sweet Chocolate
  • 2-1/4 cups milk, divided
  • 1 teaspoon vanilla extract
  • 1 cup (1/2 pt.)cold whipping cream
  • STRAWBERRY CREAM(recipe follows)
  • Fresh strawberries(optional)
Preparation:
  • Lightly oil 5- or 6- cup mold; set aside. Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; set aside. Refrigerate drained berries.
  • Stir together sugar, small chocolate chips and 1/2 cup milk in medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatin mixture, stirring until gelatin is completely dissolved.
  • Remove from heat; stir in remaining milk and vanilla. Pour into large bowl; refrigerate, stirring occasionally, until mixture mounds when dropped from spoon.
  • Beat whipping cream until stiff; fold into chocolate mixture. Pour into prepared mold; refrigerate until firm. Unmold; garnish with STRAWBERRY CREAM and fresh strawberries, if desired.
STRAWBERRY CREAM: Mash or puree reserved strawberries from Bavarian cream recipe to equal 1/2 cup. Beat 1cup (1/2 pt.) cold whipping cream amd 1 teaspoon vanilla extract until stiff. Fold in strawberry puree and 2 to 3 drops red food color. About 2 cups topping.

Peshawari Mutton


Ingredients:
  • 500 grams Mutton.
  • 250 grams Onions.
  • 2 inch piece Ginger.
  • 8 flakes Garlic.
  • 250 grams beaten Curd.
  • 100 grams diced Tomatoes.
  • 100 grams Cashewnuts.
  • 4 Cloves
  • 1 tblsp. Seeds of big black Cardamoms.
  • 1 inch piece Cinnamon stick. Broken into bits.
  • 1 Bay leaf, crumpled.
  • 1 tsp. Each of Chilli powder and garam masala.
  • ½ tsp. Turmeric powder.
  • Salt to taste.
Preparation:
  • Grind ginger, garlic and onion to a paste.
  • Heat 4 tblsps. Oil and put in the whole spices, fry briefly then add the ground paste and keep on stirring until it turns golden brown in colour.
  • Put in mutton, turmeric, chilli powder and salt and brown it well on all the sides.
  • Put in tomatoes and curds.
  • Cover and cook over a low fire until the mixture turns dry.
  • Put in 1 cup hot water and whole cashewnuts.
  • Continue cooking till the mutton is done.
  • Serve hot sprinkled with garam masala and coriander leaves on top.

Pineapple Delight


Ingredients:
  • 1 Pineapple tin
  • 1 cup of thick Fresh Cream
  • 1 packet of Marie biscuit
  • sugar according to taste
Preparation:
  • Break the marie biscuits in medium pieces.Do not crush.
  • Beat the chilled cream with sugar until fluffy n frothy,till it form peaks.
  • Do not chop but cut the pineapple in medium size.
  • Now in a flat serving dish add a layer of marie biscuit pieces,cream and the pineapple,repeat this layer until the dessert covers the dish.
  • Chill in the refrigerator for 1 hour.

How to Preserve Eggs for a Longer Period?

  • Wash the eggs and put them slowly in a container full of lime water or mustard oil. The eggs will not only be preserved for long - they will not get spoiled either.

  • For storing eggs for longer time say for about 30-40 days, you should apply any cooking oil with the help of brush on the egg shell. They will stay for long time.

Baked Potatoes


Ingredients:
  • Large Baking potatoes 6 peeled
  • Butter 1 tsp (just for greasing dish)
  • Garlic powder 1 tsp
  • Salt 1 tsp or to taste
  • Black pepper powder 1 tsp
  • Processed cheese 8 slices
  • Extra butter 20 gm (melted)
Preparation:
  • Cut potatoes into halves horizontally, and arrange cut side down in a buttered dish (baking dish).
  • Sprinkle garlic powder, salt and pepper powder, bake in a preheat oven for 40 minutes, or until tender.
  • Cut cheese slices into pieces, big enough to cover potatoes and place over the top.
  • Drizzle melted over cheese and continue baking for 7 to 8 minutes or until cheese is melted and it is golden in color serve hot.

Mixed Vegetable



Ingredients:
  • 1/2 bowl Peas (boiled)
  • 1/2 bowl carrot (boiled)
  • 1/2 bowl French Beans (boiled)
  • 2 onions (finely chopped)
  • 2 tomatoes (finely chopped)
  • 1/2 bowl Paneer or Cottage Cheese (cut into small cubes)
  • 2 tea spoon ginger and galic paste
  • 1/2 Bowl cashew nut powder
  • 2 tbl sp. coriander leaves
  • 6 tbl oil.
  • salt and chilli powder to taste

Preparation:

  • Heat 3 tbl sp. oil in a pan, add onion. Fry until light brown.
  • Remove from the flame, together with tomatoes, Grind it.
  • Heat 3 tbl sp. oil, add ginger garlic paste mix for few seconds then add the onion and tomato gravy. Add peas, carrot and French beans, paneer, cashew nut powder,1 tbl sp. coriander leaves, salt and chilli powder.
  • Garnish it with the remaining coriander leaves and serve hot.

Chicken Drumsticks


Ingredients:
  • Chicken wings 1 kg, made into Chinese style drumsticks
  • White pepper 1 tsp, powdered
  • Sugar 1 tsp
  • Baking powder 1/2 tbsp
  • Cornflour 2 tbsp
  • White flour 1/2 cup + 1 tbsp
  • Chicken stock cube 1 crushed
  • Gram flour pinch
  • Eggs 2
  • Salt to taste
  • Oil as needed for deep frying
Preparation:
  • Combine all ingredients except oil with chicken and leave for an hour.
  • Heat oil in a karahi and fry the chicken on low heat, stir frequently, till golden brown.
  • Remove and place on absorbent kitchen paper to drain oil.
  • Sprinkle with a pinch of gram four.
  • Serve hot, with potato chips and salad.

Chicken Manchurian


Ingredients:
  • Chicken 1/2 kg (boneless, cubed)
  • Onion 1 medium, ground
  • Ginger/ garlic paste 1 tbsp
  • Tomato sauce 1/2 cup
  • Pineapple juice 1/2 cup
  • Pineapple cubes 6
  • White pepper 1 tsp powdered
  • Sugar 1 tsp
  • Corn flour 2 tbsp mixed with 4 tbsp water
  • White flour/ chicken stock cube mix 1 tbsp
  • Soya sauce 2 tbsp
  • White vinegar 2 tbsp
  • Salt to taste
  • Oil 2 tbsp
Preparation:
  • Marinate chicken in white vinegar, Soya sauce, sugar, salt and a tbsp of corn flour for half an hour.
  • Grease lightly and heat a steel hot plate, easily available in market, or a heavy shallow pan on low heat.
  • Heat oil in a karahi, fry the ginger and garlic, add onions and fry till it changes color.
  • Pour in the tomato sauce and pineapple juice, sprinkle white pepper and stir to make a sauce.
  • Stir fry the chicken in a separate pan and add to the sauce, along with the corn flour, pineapple cubes and white flour/ chicken stock cube mix.
  • Stir till the sauce thickens.

Chili chicken


Ingredients:
  • 1 tsp Chilli Sauce
  • 1 pinch ajinomoto
  • ½ lb Chicken (boneless)
  • 4 tsps Soya Sauce
  • 1 tsp Vinegar
  • 2 tsps Corn Flour
  • 1 tbsp All purpose Flour
  • 1 no Egg
  • 6 nos Green Chilies
  • 1 tsp Garlic (chopped)
  • 1 tsp Ginger (chopped)
  • 2 tbsps Onion (chopped)
  • 2 tsps Tomato Ketchup
  • 8 drops Food Color (red)
  • Vegetable Oil for frying
Preparation:
  • Marinate the boneless chicken pieces (one inch cubes) in 2 tsp. Soya sauce, egg white, cornflour and all purpose flour for ten minutes.
  • Mix together soy sauce (1 tsp), vinegar, tomato ketchup, green chili sauce and red food color. Set aside.
  • Deep fry marinated chicken till light brown.
  • Heat 1 tbsp. oil in a wok. Add chopped onions, garlic and ginger and toss for 3-4 minutes.
  • Add fried chicken pieces, Ajinomoto (MSG) and the sauce prepared earlier. Mix and cook for couple of minutes.
  • Add julienned green chilies.
  • Garnish with chopped spring onions and serve with drinks as snacks or with noodles as main course.

Chicken Lo Mein


Ingredients:
  • ½ pound egg noodles
  • ½ pound Chicken pieces
  • 1 tsp. cornstarch
  • 1 tbsp light soy sauce
  • 1 tsp. cooking wine
  • 1 clove garlic, crushed

for sauce mixture

  • 1 tbsp cornstarch
  • 1 c. chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 stalk green onion,diced
  • 2 tbsp. oil
Preparation:

What is lo mein? How does this differ from Chowmein? Chow Mein comes from the word Chow (or Chao) meaning fried and the word Mein (or Mian) meaning noodles, specifically flour and egg noodles. So, Chow Mein is just fried noodles. Lo Mein is tossed noodles (where the noodles are not mixed with the rest of the stuff in the pan)

  • Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Heat a pot of water separately.
  • Slice chicken into 1/8-inch strips. Marinate
    for 15 minutes in cornstarch, soy sauce, wine and garlic.
  • Mix all ingredients for the sauce mixture.
  • Heat 2 tbsp oil in a wok (nonstick karahi). Add garlic; brown and discard. Add chicken and salt. Stir until 3/4 done.
  • Add sauce mixture and quickly stir until thickened.
  • Add green onions and sesame oil. Mix well and keep warm.
  • Drop noodles into hot water. Stir for a minute to heat. Drain well.
  • Pour meat and sauce over noodles.

Italian Cheese Omelet



Ingredients:
  • 1 onion
  • 1 tbsp milk
  • 1 tomato, chopped
  • 1 potato, boiled and cut into cubes
  • 1/2 tsp black pepper
  • 1/2 tsp red chilli powder
  • 2 eggs
  • 2–3 green chillies
  • 1–2 cheese slices
  • Salt to taste
  • Oil for frying
Preparation:
  • Heat oil in a pan, fry onions and add vegetables.
  • Fry till tender. Beat eggs and add salt, pepper and milk.
  • Pour the egg mixture in a pan containing vegetables and spread evenly.
  • Sprinkle chopped cheese slices on the omelette and cook for two minutes.
  • Turn over to cook the other side. Fold and serve hot.

Lemon Chicken


Ingredients:
  • 250 gms boneless chicken (diced into cubes)
  • 1/2 capsicum (cubed, chinese style)
  • 1/2 red bell pepper (cubed)
  • 1/2 yellow bell pepper (cubed)
  • 1/2 tsp minced garlic
  • 1/2 tsp fresh ground black pepper
  • 1 tbsp oil
  • Juice of two lemons
  • 1 tsp cornflour (mixed with the lemon juice)
  • a few lemon slices to garnish
  • Salt to taste
Preparation:
  • Heat oil in a wok
  • Add garlic paste and fresh ground pepper
  • Add the cubed chicken, salt and saute well on high heat
  • Add 1 cup hot water and cover till chicken is cooked
  • Add the cubed different coloured peppers to this mix (if you add the peppers before, they will overcook and lose their crunchiness)
  • Add the juice of the lemons with the cornflour and wait till mixture thickens
  • Then add the lemon slices
  • Garnish with spring onions and serve hot with rice.

Important tips to cook Chinese food


  • A Chinese dish will have all the vegetables and meat cut in the same shape, e.g. to prepare any dish with noodles, all the vegetables are always cut into thin long strips. For fries rice, everything is diced- cut into small squares.
  • Chinese food is crunchy and full of flavour, so never over cook food.
  • Always use a big pan or work to stir-fry. This avoids mashing or breaking the food into bits.
  • Use ajinomoto, the Chinese salt, sparingly. Usually just a pinch is enough. When you double the quantity of the dish, do not double the quantity of ajinomoto.
  • The amount of soya sauce can be increased or reduced according to the desired colour of the dish. Remember the soya sauce is salty, so keep a check on the salt when you increase the quantity of soya sauce.
  • An important tip while preparing chicken soup is that the stock used must always be prepared by boiling chicken with an onion in water.
  • Meat used should be of the highest quality.
  • Fish used should be fresh. Ginger and garlic are invariably used in cooking most fish as this helps a great deal in eliminating the so called fishy smell.
  • Young birds should be used, so the cooking time usually short. Chicken stock is used in almost all the non-vegetarian dishes in place of water.
  • Rice or noodles from the staple food of the Chinese. Long grained rice is preffered. Always add noodles or rice to boiling water. When rice is cooked. drain the rice and cool before making fried rice. Noodles when cooked, drain and wash under running tap water. Rub oil over the noodles so that they don't stick to each other.
  • Always serve green chillies in vinegar and chilli sauce as accompaniments with the food.

Fruit Chaat


Ingredients:
  • 1 medium Papaya
  • 2 medium Kiwi ( optional)
  • 1 medium Pomegranate
  • 1 medium Orange
  • 1 medium Sweet lime
  • 2 medium Apples
  • 1 medium Pear (optional)
  • 1/2 teaspoon Red chilli powder
  • 1 tablespoon Chaat masala
  • Salt to taste
  • 1 tablespoon Lemon juice
Preparation:
  • Peel and cut papaya and kiwi fruits into one inch sized cubes.
  • Peel and separate pearls of pomegranate.
  • Peel and cut orange and sweet lime into quarters.
  • Cut apples and pear into one inch sized cubes.
  • Put all the fruits into a large bowl.
  • Add red chilli powder, chaat masala, salt and lemon juice. Mix well.
    Serve cold.

Tuna flaked salad



Ingredients:

  • 2 tins tinned tuna (solid chunk or flaked)
  • 1 Medium Onion (chopped fine)
  • 1 green chilli (de-seeded and chopped fine)
  • 2 tbsp coriander
  • 2 tbsp mayonnaise
  • fresh ground black pepper to taste

Directions:

  • Open the tuna tins and drain the contents into a sieve, letting the water flow out
  • In a mixing bowl, mash the tuna with a fork
  • Add the chopped onion, green chilli and coriander
  • Add the mayonnaise
  • Add the pepper
  • Mix well with fork
  • Note: if the mix is too dry, add some more mayonnaise, taking care not to make the mixture too wet (since this is a filler for sandwiches - you don't want soggy sandwiches)
  • Take four slices of bread, spoon the mixture evenly onto all of them, cover with slices of bread and cut into diagonals and cling wrap and refrigerate to be used in a few hours.

Russian salad


Ingredients:

  • 1 cup pasta (boiled with salt in water)
  • 1 cup chick peas(white chole) (boiled with salt in water)
  • 2 small boiled potatoes
  • 2 spring onions
  • 1 tomato
  • 1 cucumber
  • 2 green chillies
  • 2 tbsp any salad dressing or mayonaise
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 lemon
Preparation:
  • Cut potatoes, onions, tomatoes, cucumber into small pieces.
  • Mix them with boiled pasta.
  • Then mix rest of the things into it.
  • You can decorate it with split green chillies also.
  • Keep it in fridge for half an hour.
  • Your Russian salad is ready to serve.

Chicken Roll


Ingredients:

2 cups all purpose flour
2 eggs
1 cup Chicken boneless (diced)
1 medium sized onion (chopped into thin slices)
Salt to taste
A pinch chaat masala
1/2 tsp. garam masala
oil for cooking

For marinate

2 teaspoon vinegar
Pinch of Red chilli powder
Lime juice of apprx half lemon
1 tbsp. Ginger Garlic paste

Preparation:
  • Marniate chicken with all the marinate ingredients for an hour.
  • Take a little refined oil for put the marinated chicken in the pan ... cook on simmer until the chicken starts turning tender and golden in color.
  • Add salt, garam masala, and cook with lid on for a while until chicken is cooked. Keep aside.
  • Now, take a liitle refined flour dough and and roll into a ball. Now use a roller pin( belan) spread it a little and add a little oil , fold again and spread into a bigger round shape( just like a paratha).
  • Once done take a flat griddle and after slightly heating it put the refined flour roti on it.
  • Cook both sides and when half done add oil to make it cripsy, on the other side which is without the oil, turn it towards yourself and spread the beaten egg on it.
  • Once cooked, take it out on a dish add some chicken , sliced onions squeez some lime and a sprinkle some chaat masala on it and roll it to form a roll.
  • Serve with green dip(pudina/dhania chutney and chopped onions)

Egg Patties

Ingredients:

Eggs 6
Tomato 1
Potatoes 3-4
Green chillies 2-3
Ghee Or Butter
Coriander leaves 1 small bunch
Onion 1 small
Salt to taste

Preparations:


  • Boil the potatoes, peel, mash well and keep on one side.
  • Chop the onion, tomato and green chilies very fine.
  • Wash and chop the coriander leaves.
  • Heat a tbsp of ghee or butter and fry the onion till tender, but not browned.
  • Add the tomato and cook for a few minutes.
  • Add salt and coriander and break in 5 eggs, stirring constantly till the mixture thickens and sets.
  • Remove from heat and let cool.
  • Beat the remaining egg well in a saucepan and keep on one side.
  • Knead the potato dough again and make flat cases.
  • Place a heaped spoonful of the egg mixture in the center and cover, folding in the sides, to seal the stuffing.
  • Press between the palms to make a flat cake.
  • Heat some ghee or oil in a pan.
  • Dip each patty in the beaten egg, roll in breadcrumbs, if desired, and fry till nicely browned.
  • Serve hot with tomato sauce or chutney.