Pages

Saturday, 28 April 2012

TOFU/PANEER IN BEAN SAUCE

               

           INGREDIENTS

      250 g/8 oz tofu or paneer - cut into
                    1" square pieces
     100 g/4 oz green beans or snow peas
                          3 tbsp oil
      2 onions - chopped very finely (1 cup)
      4 flakes garlic - finely chopped (1 tsp)
                    1 tsp grated ginger
     1 fresh red or green chilli - remove seeds
                         and finely chop
        2 tbsp chopped lemon grass stems
                      1 tbsp soya sauce
                    2 tbsp tomato ketchup
                4 tbsp black bean sauce 
                           1/4 cup water
     1/4 tsp salt, 1/4 tsp pepper, or to taste

             METHOD  

    1.Deep fry tofu or paneer till golden
       brown.

    2.String the beans or snow peas.
       Leave snow peas whole, but cut
       beans into 2" long pieces. Boil 4
       cups water 1 tsp salt and 1 tsp
       sugar. Add beans or snowpeas to
       it. Boil for 2 minutes till crisp but
       tender. Remove from water and
       refresh in cold water. Keep aside.

    3.Heat 3 tbsp oil in a wok/pan, add
       onions, garlic, chilli and lemon
       grass for 2-3 minutes or till onion
       turn light golden.

   4.Add the snow peas/beans, stir fry
      for 1-2 minutes. Add the remaining
      ingredients. Mix well.

   5.At serving time, add fried tofuor
      paneer, heat for a minute, serve.

Friday, 27 April 2012

Stir-Fried Chicken with Cashewnuts

            

   INGREDIENTS

 250 g/8 oz boneless chicken - cut into
                  small strips
     6-8 mushrooms- cut each in half
     2 tbsp oil, 1 tbsp chopped garlic
           1 tbsp chopped ginger
 1 green onion - cut bulb into 4 pieces &
         green part into 1" long pieces
 1/2 tsp salt, 1/2 tsp crushed peppercorns
                          1/2 tsp suger
                       1 tbsp fish sauce
                  1/2 - 1 tbsp soya sauce
 1/2 green and 1/2 red bell pepper - cut into
                       1"squares
       1/2 cup roasted or fried cashewnuts
        4 fresh red chillies - cut lengthwise

 
      METHOD

 1. Heat oil in a frying pan/wok. Fry
     garlic & white part of onion till onion
     turns light golden. Add ginger. Stir.

2. Add chicken and mushrooms. Add
    salt and freshly ground pepper. Fry
    for 4-5 minutes on medium hest till
    chicken turns tender.

3. Reduce heat. Add sugar, fish sauce,
    soya sauce, green and red bell
    peppers, Saute for 1-2 minutes.
    Serve hot.        

P CAKE CUSTARD




INGREDIENTS
1.milk- 1/2 lit
2.chocolate cake or butter cake
  - pieces 
2.Custard- any flavour
3.Plain cream.
4.cashew or any nuts for
   garnish.

 METHOD 

  1st take a medium size bowl take 2 tbsp custard with 3 tbsp of milk taken
  from 1/2 ltr. milk,to form a paste.
 2nd Boil the remaining milk and add 3 tbsp.of sugar.
 3rd add Custard paste slowly to the boiling milk,stirring continuously for 1-2 mins.
 4rd let it cool .

DECORATION 

 Now take a glass bowl place 1 layer of  cake pieces 1st after that 2nd custard past layer
 3rd cream layer jest like this take minimum 9 layers of cake,custard and cream and
 at last cashew or any nuts for garnish.


(IT IS SO SIMPLE SO TRY IT AND PLZ COMMENT IN MY BLOG HOW MUCH YOU LIKE
 P CAKE CUSTARD )

Tuesday, 3 April 2012

CHILLI RELLENOS(STUFFED CHILLIES)

                                                 

INGREDIENTS
7 big pabolano chillies,choose the fat larger green
 chillies 1/2 cup vinegar
 1/4 tsp salt
2-3 tbsp cornstarch

FILLING
1 small potato-chopped (1/2cup)
4 tbsp grated carrot
3/4 cup coiled(cooked) rice
2 tbsp cheese spread-at room temp.
          1/2 tsp salt
1/2 tsp ground cumin (jeera powder)
           1/2 tsp oregano
           1/2 tsp vinegar

BATTER
1/2 cup cornstarch
3/4 tsp salt
1/4 cup water,approx


    METHOD

1. Slit open chillies and remove seeds.put the chillies in a bowl.
    pour vinegar. Sprinkle salt.Rub well.
    Keep aside for 1/2 hour.
2. cut potato into very tiny cubes.
3. heat oil in a wok(Kadhai) and deep-fry potato pieces till
    golden.
4. forfilling,mix potato pieces with all the other ingredients
    given under filling.Mix well.
5. pick up the chillies and stuff them gently with the filling.
    Do not break them while stuffing.
6. Grill chillies under a grill till black patches appear on them.
7. Mix all ingredients of the batter in a bowl to get a batter of
    a thick coating consistency.
8. Roll the chillies over dry cornstarch.Dip one roasted chilli at
    a time in batter and deep-fry in hot oil to a golden brown colour
    till crisp.serve.