Almond Burfi

Almond Burfi

Preparation Time: 40 min

Serves:  4-5

Ingredients:

1.    Almonds : 1 1/2 cup

2.    Milk:  2 cups

3.    Sugar:  500 gms.

4.    Powdered cardamom(green) : 1 tsp.

5.    Ghee : 4 tbsp.

Directions:

1. Soak almonds in a jugful of warm water for a couple of hours.

2.When soft remove the skin and grind the almonds to a paste.(If you use a

grinding-stone, take care to wash it properly first so that no previous flavours linger)

3.Mix the almond paste with milk and sugar and put to cook in a heavy saucepan on

medium heat.

4.Stir constantly till sugar melts and the mixture boils.

5.Add ghee and cook till the mixture comes away from the sides of the saucepan.

6.Add cardamom powder and pour the mixture into a greased thali and flatten out.

7.Cool and cut into strips.

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Microwave Chicken

Microwave Chicken

Preparation Time: 25 minutes

Serves: 5-6

Ingredients:

Chicken :500 gms.

Onions(sliced):  2 nos.

Oil : 2 tbsps.

Salt to taste

FOR THE PASTE:

Poppy seeds (roasted) : 2 tsps.

Cashew nuts:  10 nos.

Coconut (grated) : 2 tbsps.

Coriander leaves (chopped):  2 tsps.

FOR MARINATION:

Yoghurt (curd) : 1 cup

Ginger-garlic paste : 1 tbsp.

Chili powder:  1 tsp.

Coriander powder : 1 tsp.

All spice powder : 1 tsp.

Pepper powder : ½ tsp.

Method:

1. Mix all the ingredients for marination.

2. Wash and marinate the chicken in the marinade for at least 2 hours.

3. Grind coconut, coriander, poppy seed and cashew nuts to a fine paste and keep

    aside.

4. Take oil in a casserole, add sliced onions and micro cook for 5 minutes.

5. Add the marinated chicken, mix and micro cook covered for 12 minutes.

6. Add the ground paste and salt and mix well. Micro cook covered for 5 minutes.

7. Serve hot garnished with coriander leaves.

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Egg Curry

Egg Curry

Preparation Time:  30-40 min

Serves: 4-5

Ingredients:

1.    Eggs:  6 nos.

2.    Onions:  6 nos.

3.    Milk:  ¼ cup

4.     nuts: 2 tbsp.

5.    Green chilies:  8 nos.

6.    Grated coconut:  1 tbsp.

7.    Coriander powder : 3 tbsp.

8.    Cloves :6 nos.

9.    Cinnamon : 1 stick

10. Cardamom pods : 2 nos.

11. Ginger : 1 piece

12. Turmeric powder : ½ tsp.

13. Ghee : 3 tbsp.

14. Salt : To taste

Method:

1. Grind together the green chilies, grated coconut, coriander powder, cardamom,

cinnamon, cloves, ginger and turmeric powder.

2. Chop the onions coarsely. Separate the yolk from the eggs and beat the egg

whites till stiff. Add the egg yolks, milk to the egg white mixture and salt to taste.

3. Beat the mixture again for 10 minutes and place the egg mixture vessel into a

large vessel containing a little water and boil till the egg is set. Turn out the egg

and cut into cubes.

4. To make the korma, heat the ghee in a saucepan and fry the chopped

Cashew nuts till golden brown.

5. Put sliced onions, ground masala paste and salt and cook on a low flame, till

the onions turn light brown. Stir occasionally till the ghee floats to the top.

6. Add half a cup of water and bring to a boil.

7. Add the egg cubes and cook gently till the korma thickens.

8. Garnish with freshly cut coriander leaves and serve hot with rice or parathas/ roti

and chutney.

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Chicken Dumpling

Chicken Dumpling

Preparation Time:  30-40 min

Serves: 4-5

Ingredients:

1.    Tender boiled chicken:  1 no.

2.    Spring onions chopped : 2 nos.

3.    Ginger, finely chopped:  ½ tsp.

4.    Soya sauce : 2 tbsps.

5.    Beaten eggs:  4 nos.

6.    Chicken stock : ½ cup

7.    Sugar:  1 tsp.

8.    Tabasco sauce:  3 drops

9.    Oil for frying

10. Salt to taste

Method:

1. Mince the chicken and mix with the onions, ginger, soya sauce & salt.

2. Heat a tablespoon of oil in a frying pan.

3. Pour a tablespoon of the beaten egg on the centre of the frying pan so as to

   form a small round pancake.

4. Put a teaspoon of the chicken filling in the centre of the egg pancake.

5. Fold the pancake, press the sides of the pancake to seal the edges and take it

    out from the pan.

6. Repeat the above process for the remaining egg batter & chicken filling.

7. Then use the same pan and heat some oil in it.

8. Pour the chicken stock, sugar & Tabasco sauce in the pan.

9. When it comes to a boil place the chicken dumplings in the pan and cover with a lid.

10. Cook for 5 minutes and serve hot.

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Baked Eggs

Baked Eggs

Preparation Time:  30 minutes

Serves:  4-5

Ingredients:

1.    Mayonnaise:  1/3 cup

2.    Black pepper : 1/8 tsp.

3.    Paprika : ¼ tsp.

4.    Worcestershire sauce:  ¼ tsp.

5.    Milk : ½ cup

6.    Cheddar cheese, shredded:  1 cup

     7. Eggs : 8 nos.

     8. Salt :  ¼ tsp.

Method:

1.  Mix the mayonnaise, salt pepper, paprika and Worcestershire sauce in a

     saucepan.

2. Gradually add the milk, stirring constantly till smooth.

3. Add the Cheese and cook over low heat, stirring till the cheese melts.

4. Butter 4 baking dishes and pour 2 tbsps. of sauce into each.

5. Break 2 eggs into each dish and top with the rest of the sauce.

6. Place the baking dishes in a pan filled with about ¼ inch of hot water and bake

   uncovered for 17-20 minutes.

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Baked Potato Eggs

Baked  Potato Eggs

Preparation Time:  30 minutes

Serves: 4-5

Ingredients:

1.    Potatoes:  3 nos.

2.    Milk : ¼ cup

3.    Black pepper : ¼ tsp.

4.    Fresh dill, finely chopped : 1 tbsp.

5.    Onion, grated:  2 tbsps.

6.    Parsley, minced:  2 tbsps.

7.    Eggs : 4 nos.

8.    Lemon rind, grated : 1 tbsp.

9.    Butter or margarine: 2 tbsps.

10. Salt : ¾ tsp.

Method:

1. Peel and cut the potatoes into ¼ inch slices.

2. Put the potato slices in a saucepan with water, cover and boil for 15 minutes or

    till tender.

3. Drain and mash the potatoes, adding milk to moisten them.

4. Stir in the butter and season with ½ tsp each of pepper and salt.

5. Mix the dill, onion and parsley with the potatoes.

6. Put this mixture in a shallow buttered casserole and set aside.

7. Separate the eggs and beat the whites until stiff gradually adding the salt and

    lemon rind.

8. Spread the beaten egg whites lightly over the potatoes, shaping them into

    peaks.

9. With half an egg shell make 4 depressions in the egg white surface and then

    slide an egg yolk into each depression.

10. Bake, uncovered, for 20 minutes or until the eggs are set.

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WON TON SOUP

WON TON SOUP

Preparation Time:  30 minutes

Serves: 4-5

Ingredients:

For the Won Ton

1.    Egg :1 nos.

2.    Plain flour:  2 cups

3.    Salt To taste

For the soup

1.    Chicken stock 3 3/4 cups

2.    Chicken, cooked and

           chopped into pieces

           1 cup

3.    Spring onion, for snipped

           green top :  A Few

4.    Spring onions, finely

Chopped :  2 nos

5.    Won ton: 8 nos.

6.    Egg, white: 1 nos.

7.    Prawns, peeled ; 1 cup

8.    Salt and pepper ; To taste

For the Won Ton wrappers

1. Sift the flour and salt into a bowl. Make a well in the centre and add the egg.

2. Using a wooden spoon, mix the flour into the egg and then add enough water

    to make a stiff dough.

3. Knead the dough with your hands.

4. Roll out the dough as thin as you can on a lightly floured board.

5. Cut into 4-5 cm squares and use these won tons for the soup.

For the soup

1. Put the stock in a large pan and bring slowly to a boil. Add salt and pepper.

2. Mix the chopped, prawns and the finely chopped spring onions.

3. Place some of this mixture on each won ton, moisten the edges with a little egg

    white, fold over and press edges well together.

4. Drop these won tons into the boiling stock and cook for 10 minutes.

5. Serve with snipped greens of spring onions.

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VEGETABLE MANCHURIAN

VEGETABLE MANCHURIAN

Preparation Time:  30 minutes

Serves: 4-5

Ingredients:

1.    Corn flour : 2 tbsps.

2.    Cabbage grated: 2 cups

3.    Soya sauce :1 tbsp.

4.    Carrot grated :½ cup

5.    Onion chopped :¼ cup

6.    Green chilies chopped :1 tbsp.

7.    Chopped garlic: 1 tbsp.

8.    Coriander leaves chopped

           (optional) : 1 tbsp.

9.     Sugar : 1 tsp.

10.  Ajinomoto:  ¼ tsp.

11.  White pepper powder:  ½ tbsp.

12.  Oil : 2 tbsps.

13.  Oil For frying

14.  Salt To taste

Directions:

1.  Squeeze out excess water from grated cabbage. Mix grated carrot and

      cornflour into this. Rub this thoroughly to form a dough.

2.   Shape into small balls and deep fry in medium hot oil till light brown.

3.   Heat 2 tbsps. of oil in a wok. Add chopped green chilies, chopped garlic and

     spring onions. Cook for about half a minute.

4.  Add water or stock.add salt, pepper powder, Ajinomoto, sugar and Soya

    sauce. Bring it to a boil. Thicken with cornflour dissolved in cold water.

5.  Add fried balls and serve garnished with  parsley.

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VEGETABLE FRIED RICE

VEGETABLE FRIED RICE

Preparation time: 40 minutes

Serves 5-6

Ingredients:

1.    Rice : 750 gms.

2.    Butter : 2 ½ tbsps.

3.    Fresh green peas:  125 gms.

4.    Sliced mushrooms : 125 gms.

5.    Soya sauce:  3 tbsps.

6.    Pickled cucumber : 25 gms.

7.    Chopped French beans:  100 gms.

8.    Spring Onion stalks:  2 chopped

9.    Chopped large onion:  1nos.

10. Sesame  :2 tsps.

11. Oil:  2 tbsps.

12. Oil:  3 tbsps.

13. Salt To taste

Method:

1. Heat the butter and the oil and stir-fry the cabbage, carrots, peas, sweet corn,

    onions, French beans, mushrooms, onion stalks, Soya sauce and salt.

2. Cook for 3-4 minutes.

3. Add the rice and mix with vegetables. Fry both over medium heat for two

    minutes.

4. Add boiling water (1½ liters). Stir and bring to boil.

5. Lower heat and place on heavy iron plate for 15 minutes with lid

   covered. Stir once after 8-10 minutes.

6. Serve in a well-heated dish.

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Stuffed Chicken Wings

Stuffed Chicken Wings

Preparation Time:  40 min

Serves: 4-5

Ingredients:

1.    Chicken wings, large: 4 nos.

2.    Prawns, cooked & chopped: 55 gms.

           Spring onions, finely chopped: 3 nos.

3.    Garlic, chopped : 2 flakes.

4.    Coriander roots, chopped :3 nos.

5.    Fish sauce:  2 tbsps.

6.    Pepper:  As required

7.    Rice flour, for coating : As required

8.    Vegetable oil:  As required

9.    Salt To taste.

Method: 

1.  Cut the flesh of the wing and scrape it to the first bone of the wing and break

     the bone(exactly like the chicken lollipop).

2.  Now work on the first bone and do the same thing by gathering the flesh all at

     one place.

3.  Break the extra bone and all that remains is a lot of flesh on one bone.

4.  Now chop the chicken flesh (retain the skin, so that the stuffing can be filled in),

     cook it with some salt, then mix it with the cooked prawns and spring onions.

5. Stuff each wing with the stuffing and set aside.

6. Pound the garlic & coriander roots and mix it pepper & fish sauce.

7. Mix the stuffed chicken wings in this sauce and keep aside for 30 minutes.

8. Coat the stuffed wings with rice flour and then deep fry them till golden brown in

    color.

9. Serve hot with sauce.

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ONION SOUP

ONION SOUP

Preparation Time:  30 min

Serves : 4-5

Ingredients:

1.    Onions, finely sliced : 700 gms.

2.    Beef/chicken stock: 1 liter

3.    Nutmeg, grated: A pinch.

4.    Bread slices:  6 nos.

5.    Cheese, grated : 150 gms.

6.    Parsley : As required

7.    Pepper, ground:  As required

8.    Butter : 85 gms.

9.    Salt As required

 Directions:

1. Heat the butter in a pan, add the onions and sauté for a while, then cover and

    let it cook for some time.

2. When the onions, become soft remove the lid and stir.

3. Now add the stock, pepper, nutmeg, salt and bring to a boil.

4. Cover again and simmer over a low heat.

5. Place the bread slices on a baking tray and bake for a few minutes or till the

     bread turns light brown in color.

6. Serve the soup in a bowl, garnished with a slice of browned bread and grated

    cheese.

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