TASTY CHINESE RECIPE - AMERICAN CHOP SUEY

AMERICAN CHOP SUEY

 Ingredients: (serves 2)

1.   200 gm. noodles (deep fried)                              

FRIED NOODLES                               

2.   Diced bell peppers (1 red and 1 yellow)
3.   1 medium sized carrot (thinly chopped)
4.   2/3 green chillies (sliced)
5.   100 gm. spring onion
6.   1 medium sized onion (diced)
7.   2/3 cloves of garlic (chopped)
8.   200 gm. boiled and shredded chicken
9.   100 gm. fried shrimps
10. Salt and ground black pepper (as per taste)
11. Tomato-garlic sauce, soy sauce and chilly
      sauce (as per taste)
12. 3/4 tbsp. cornflour
13. 2 eggs (poached)
14. 50 gm. refined oil

MIXED VEGETABLES

BOILED AND SHREDDED CHICKEN

FRIED SHRIMPS

EGG POACH

Method:

Boil carrot and bell pepper, drain the water thoroughly and keep aside. Heat oil in a flat-based frying pan and add garlic. Then add spring onion and fry for 3 minutes. Add onion and fry in low flames for another 3 minutes. Then add boiled vegetables, fried shrimps and shredded chicken and toss to mix well. Add salt and pepper for seasoning. Keep this mixture aside. Heat 3 cups of water in another pan and add tomato-garlic sauce, chilly sauce and soy sauce and bring to boil. The amount of sauce should be adequate to bring a perfect sweet and sour taste. Make a batter of cornflour in another cup and add it with the sauce. Simmer and cook for 3/4 minutes. Put off the flame and add the vegetable mix with the sauce thoroughly.

Now divide the fried noodles in two plates and pour enough quantity of the prepared mix on the top of the noodles. Garnish with an egg poach and serve hot.

STRAWBERRY ICE-CREAM SHAKE IN 10 MINUTES

STRAWBERRY ICE-CREAM SHAKE

Ingredients: (serves 2) 

                

FRESH STRAWBERRIES (250 gm.)

VANILLA ICE-CREAM (30 ml.)

DOUBLE TONED MILK (500 ml.)

ICING SUGAR (4 tbsp.)

     

CRUSHED ALMONDS (for topping)

Method:

1. Blend strawberry, milk and icing sugar in a food processor.

2. Add 20 ml. vanilla ice-cream and blend it properly.

3. Serve in a long glass with a topping of a scoop of ice-cream and crushed almonds.

YUMMY AND COOL STRAWBERRY ICE-CREAM SHAKE

COCONUT SAMOSA IN 9 STEPS

COCONUT SAMOSA

Ingredients: 

1 medium sized coconut (finely grated) 

1 large onion (thinly chopped)

Half tsp ginger (finely chopped)

3/4 chopped green chillies

2 tbsp. finely chopped coriander leaves

50 gms. roasted peanuts

Salt and sugar as per taste

300 gms. of flour

250 gms. of refined oil

Method:

In a large bowl, mix coconut, onion, ginger, chillies, coriander leaves, peanuts, salt and sugar very well. Now make a soft flour dough. Do not forget to add salt and half cup hot oil in the flour before making the dough. Now make even - sized ball of flour and roll on an oiled board. Halve it and fold in a cone shape. Pour enough coconut stuffing in the centre of the cone and close the open base by pressing with fingers. You can add 2/3 drops of water to stick the mouth. Repeat the process to make other samosas.

           Heat oil in a pan and deep fry the samosas until both sides turn golden brown. Serve hot with coriander sauce.

Follow the images for better understanding:

1.

GROUND COCONUT

2.

COCONUT STUFFING

3. 

FLOUR DOUGH

4. 

MAKING A CONE

5. 

SHAPING A SAMOSA

6. 

STUFFING OF SAMOSA

7. 

BASE TO BE CLOSED

8. 

READY TO FRY

9. 

FRYING OF SAMOSAS

BENGALI RECIPE - DHOKAR DALNA

DHOKAR DALNA

Ingredients: (serves 4)

500 gms. of chana daal

2 inches ginger

2 medium sized potatoes (sliced in cubes)

1 tbsp. cumin

1 bay leaf

Half tsp. red chilly powder

2/3 green chillies

1 tsp. turmeric powder

Half tsp. cumin powder

1 tomato (sliced)

Salt and sugar as per taste

1 tbsp. sahi garam masala

1 tbsp. ghee

250 gms. refined oil

Method:

SOAKED CHANA DAAL

Soak chana daal in luke warm water for 2 hours.

PROCESSING OF DAAL

Add 1 inch ginger and green chillies with the daal and place in a food processor.

GROUND DAAL

Ground the daal and make a smooth paste.

MAKING A DOUGH

Add salt and sugar and make a dough with hand.

FRYING OF DAAL

Heat 2-3 tbsp. oil in a pan and grease it. Then fry the dough in low flame and stir frequently to avoid sticking. Cook until the colour becomes golden brown.

FRIED DAAL

Grease a plate and evenly spread the fried daal in it. and allow to cool down.

MAKING OF BARFI

Now cut the processed daal into perfect barfi (rhombus) shape with a sharp knife. 

FRYING OF BARFI

Heat enough oil in a frying pan and deep fry the barfis ubtil they are golden in colour. Be very careful while frying to avoid breaking.

FRIED DHOKAS

Place the fried dhokas over a tissue paper to soak the extra oil.

MAKING OF GRAVY

Now heat ghee in another pan and season with bay leaf and cumin. Add potatoes and fry until golden. Then add tomatoes and cook until softened. Add turmeric powder, cumin powder, red chilly powder and a little water and cook until the spices are properly cooked. Grade the rest ginger and add 2 cups of water, fried dhokas, salt and sugar and bring to boil. Simmer and cook until the gravy is thickened. Put off the flame and season with sahi garam masala. Serve hot with basmati rice.

TASTY DHOKAR DALNA

PASTA WITH ROASTED PEPPER SAUCE

PASTA WITH ROASTED PEPPER SAUCE

A touch of chilly powder gives this delicious pepper and tomato sauce a slight kick. Serve with a rocket salad for a tasty supper.

 Ingredients: (serves 4)

1. 2 red bell peppers

2. 2 yellow bell peppers

3. 3 tbsp. olive oil

4. 1 onion, sliced

5. 2 garlic cloves, crushed

6. Half tsp. mild chilly powder

7. 400 gm. chopped tomatoes

8. 4 cups dried pasta (shells or spirals)

9. salt and ground black pepper

10. Freshly grated Parmesan cheese for garnishing

SHELL PASTA

BELL PEPPER

SPIRAL PASTA

                               

Method:

Preheat the oven to and place the peppers on a baking sheet and bake for about 20 minutes, until they are beginning to char and blister. Rub the skins off the peppers under cold water. Halve the peppers , remove the seeds and roughly chop the flesh. Heat oil in a pan and cook onion and garlic gently for 5 minutes, until soft and golden. Stir the chilly powder and cook for 2 minutes, then add tomatoes and peppers. Bring to boil and simmer for about 10-15 minutes, until slightly thickened and reduced. Season with salt and pepper to taste. 

ROASTED PEPPER SAUCE

Bring a large pan of lightly salted water to the boil and cook the pasta. Drain well and toss with the sauce. Serve piping hot with lots of freshly grated Parmesan cheese.

GRATED PARMESAN CHEESE

PASTA SERVED WITH CHEESE