~*~ Food Korner~*~

[Nice Friend 1]

Thanx parre

yup i will try it on weekend

[chinky 31]

ya i make every thing but i am not perfect expert .some time gud some time bad

WOW YAR MA YA KAL TRY KAROO GEE ITS LOOK NICEE

[chinky 31]

Easy Greens Gravy

Ingredients:-

• 4 cups spinach chopped, washed and drained
  
• 1 cup bottle gourd grated
  
• 1 small onion finely chopped
  
• 1/2 tsp. ginger grated
  
• 2 tsp. wheat or millet flour
  
• 3 green chillies
  
• 1 tbsp. cheese grated (optional)
  
• salt to taste
  
• 1 tsp. lemon juice
  
• 1 pinch soda bicarb
  
• 1/2 tsp. cinnamon-clove powder
  
• 3 tbsp. oil
  
  

DIRECTION:

Take spinach in a large vessel, add gourd and soda. Toss to mix. Sprinkle 2 tbsp. water all over it. Cover and put to boil on high, for 3 minutes. Cool in a plate or run under tap water to cool. Put in a mixie, add chillies, flour and a few pinches salt. Run till semi-smooth. Heat oil in a pan, add ginger, stir. Add cinnamon clove powder, and stir. Add onions, stir fry till light pink. Add blended spinach mixture, all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more. Garnish with grated cheese before serving.

[chinky 31]

GAJAR KA HALWA

Ingredients:

6 carrots, grated finely

3 cups of milk

1 cup of sugar

1/2 cup of mawa(powdered milk)

3 tsp khoya (ricotta cheese)

1/8 cup chopped almonds

5 cardamoms, skinned and crushed fine

2-3 pistachios, powdered

1/4 cup ghee(clarified butter)

1 tsp raisins(Optional)

DIRECTION:

Cook the carrots in the milk in an open pan(low flame), with constant stirring.You can also put the carrots and the milk in a microwaveabledish and cook it in the microwave on high heat for about20 minutes.When the carrots are done, take them out and drain any excess milk.Add the milk powder(mava), the ricotta cheese and the sugarto the carrots.Heat the ghee in a frying pan, add the carrot paste and keep on high flame until the carrot paste loses the milky texture and becomes golden brown and the sugar istatally dissolved.Add the raisins, cardamoms, powdered pistas and the almonds.Heat through and serve either hot or cold with cream on the side.

Preparation : 20 minutes Cooking: 60-90 minutes

[Nice Friend 1]

I need recepie of Chicken Pie

[chinky 31]

"Chicken pie"

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients

1 medium green pepper, sliced

50g/20z button mushrooms

10g/ ½oz butter

400g/14oz cooked chicken, shredded

225g/8oz puff or flaky pastry (ready-made is fine)

1 egg, beaten

For the sauce

25g/1oz butter

25g/1oz flour

150-200ml/6-7fl oz chicken stock

2-3 tbsp double cream

squeeze of lemon juice

sprig of fresh tarragon

DIRECTION:

1. Preheat the oven to 220C/425F/Gas 7.

2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.

3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.

4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.

5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.

6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.

7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.

8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.

Edited June 2, 2008 by chinky

[chinky 31]

CHILLI CHICKEN

Ingredients:

500-600gms. boneless chicken (cut into1-inch cubes)

2 tbsp Soya sauce

1 egg

2 tbsp corn flour / corn starch

5-6 green chilies (finely chopped)

2 green onion tops (finely chopped), if available

1 tsp garlic paste

Salt To Taste

1/2 tsp white pepper powder or to taste

1 tsp sugar

A pinch of ajinomoto (optional)

2 cups chicken broth / water

1 tbsp oil

Oil tO FRY

DIRECTION:

• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
  
• Heat oil and deep fry the marinated chicken pieces till golden brown.
  
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
  
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
  
• Add fried chicken pieces to it and cook for few minutes.
  
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
  
• Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
  

[chinky 31]

Chocolate-Strawberry Cake

Ingredients :

Strawberry Sauce:

2 tablespoons of sugar

1/2 tablespoon cornstarch

1 package (10-ounces) frozen sliced strawberries in syrup, slightly thawed

2 teaspoons lemon juice

Chocolate Fudge Sauce:

1/4 cup heavy cream

1/2 cup sugar

2 ounces unsweetened chocolate

1 tablespoon rum (optional)

Cake:

1 quart vanilla ice cream, softened

1 quart pistachio ice cream, softened

Direction:

1. Prepare Strawberry Sauce: In a medium saucepan, combine sugar and cornstarch. Add strawberries and bring to a boil. Stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add lemon juice. Cover and chill.

2. Prepare Chocolate Fudge Sauce: In a heavy saucepan, combine cream, sugar and unsweetened chocolate. Melt over low heat, stirring constantly. Stir in rum, if desired. Cool.

3. Prepare cake: Fill an 8-inch spring form pan with ice creams, alternating flavors to create a marbled effect. Swirl in Strawberry Sauce. Smooth surface; freeze until firm. Frost with chocolate sauce. Return to freezer until sauce is firm. To serve, remove from pan about 15 minutes before serving and slice.

[chinky 31]

Korma

Ingredients

1 kilo mutton or chicken

seeds of 4 bari illaichi

8 small illaichi

8 cloves

8 whole black pepper

1 1/2 tsp dhuniya powder

5-6 medium sized onions

Salt according to taste

1 1/2 tbs garlic paste

1 tbs ginger paste

4-5 tbs yogurt

1tsp chili powder

4 tbs oil

1 pinch of jaifal (nutmeg)

A few drops of Khewera essence

DIRECTION:

Slice the onion finely and fry in the oil on very low flame till they are golden-brown.Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning.

Mix well.Add the meat and mix well with the spices.When the water of the meat has dried,add 2-3 glasses of water (1 glass enough for chicken).By now the fried onion would have cooled and turned crisp.Crush it and add it to the pot.

Cover and cook on low flame till the meat is tender.When the meat has softened and the gravy has acquired the desires consistency,add a pinch of jaifal and a few drops of khewera essence and remove from heat.

Garnish with chopped ginger.

Serve hot with naan.

[chinky 31]

Honey Chili Chicken

Ingredients:

1.5kg (3lb) chicken

2.5cm (1in.) piece green ginger

2 tablespoon honey

2 teaspoons corn flour

1/3 cup water

1 tablespoon Chinese chili sauce

1/3 cup lemon juice

2 tablespoons soy sauce

6 shallots

flour, salt

DIRECTION:

1-Cut chicken into serving size pieces. Coat chicken pieces lightly with flour, which has been seasoned with salt.

2-Fry half the chicken in deep hot oil until golden brown. Reduce heat, cook approximately five minutes, or until chicken is cooked through.

3-Remove from oil, drain on absorbent paper. repeat with remaining chicken. Pour off excess oil, leaving one tablespoon of oil in pan.

4-Add peeled and grated green ginger to pan, sauté gently one minute. Add honey, stir for one minute.

5-Add combined corn flour, water, chili sauce, lemon juice and soy sauce. Stir until sauce boils and thicken.

6-Add chicken, toss in sauce for three minutes or until chicken is heated through. Add sliced shallots, cook for a further minute and serve soon,

[chinky 31]

Mango Squash

SERVES 6

Ingredients:

2 kg mango pulp

2 kg. sugar

1 litre water

2 g. potassium meta bicarbonate

25 g. citric acid

DIRECTION:

1. Place mango pulp and water in a blender and blend well. Keep aside in a glass bowl.

2. Boil 2 cups of water and sugar in a saucepan. Simmer about 15 minutes or until thick syrup is formed. Put aside to cool.

3. Mix together the mango mixture, sugar syrup, potassium meta bicarbonate and citric acid in a large glass bowl and stir well with a plastic spoon. Store in sterilized glass bottles.

4. To serve, Add some crushed ice to the individual glasses, pour 4-6 tablespoons of the juice and dilute to taste with cold water.

[chinky 31]

Chicken Chili

Ingredients:

375g chicken breast

4 to 5 green chilies

4 spring onions

1 white onion, medium

200 ml chicken stock (freshly made)

1 level tbsp. corn flour

3 tbsp Soya sauce

1\2 tsp. Chinese salt

1\2 tsp. table salt

1\2 tsp. black pepper

1\4 tsp. white pepper

Direction:

1. Cut the chicken into 1 inch cubes. Mix together in a bowl 1 tbsp Soya sauce, 1\4 tsp. white pepper, and 1\4 tsp. Chinese salt. Marinate the chicken in this for about 30 minutes.

2 Cut the spring onions into 1 inch length. Cut the white onions into cubes. Wash the chili, core them, and cut the flesh lengthwise into thin strips

3. Mix the corn flour with a little stock to make a paste. Add 2 tbsp of Soya sauce, 1/2 tsp. black pepper, 1 tsp. of vinegar;1\2 tsp. of table salt, and 1\2 tsp. of Chinese salt to the stock and bring to boil. Mix the corn flour paste in the boiling stock in a thin stream, stirring all the time to make the thin sauce. Keep it hot.

4. Heat the oil in a wok and fry the chicken for 4 to 5 minutes or until the chicken is almost tender. Remove the chicken from the oil and keep aside.

5. Heat 2 tablespoons of oil and fry the onions, spring onions, and green chilli for 2 minutes over fierce heat, stirring all the time. Add chicken pieces and fry for a further minute.

6. Add the prepared sauce to the chicken mixture and stir it over high heat and then remove from the heat.

7. Serve with fried rice or noodles.