Monday, 23 April 2012

corn fried chicken

corn fried chicken


Ingredients:
  • 1 Egg, beaten
  • 1 tsp Cornflour
  • 3-4 tbsp Corn Oil
  • 4 tsp Bread crumbs
  • 5 medium pieces of Chicken
  • Salt and Black Pepper to taste
Method:
1. Dip the chicken into the seasoned flour, then into beaten egg and breadcrumbs.
2. Heat 200 gms of oil in a shallow pan and place the chicken when the oil is hot, then let them brown well on both the sides.
3. Also cover the pan with lid
4. Take them out and dry them on a paper towel.


Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.

chicken roll

chicken roll


Ingredients:
  • 2 Eggs
  • Salt to taste
  • A chopped Onion
  • A chopped Tomato
  • 1 tsp Garam Masala
  • Chilli powder to taste
  • 1 tsp of Ginger-Garlic paste
  • Few Tortillas or left over chapatis
  • A cup of cooked boneless Chicken
Method:
1. In a pan heat oil and fry the onions.
2. Then add the ginger garlic paste and fry for 3-4 mins adding a few drops of water.
3. Then add the tomatoes and the chicken.
4. Fry well, add the garam masala, salt and chilli powder. Fry this till done.
5. Now in a bowl beat the eggs, season with salt.
6. Heat 1 tsp of oil add 2 tbsp of the egg and cover it with a tortilla. When the egg gets cooked flip the tortilla and fill it with a little of the chicken mix.
7. On top of the chicken you can add a few chopped onions, cilantro and a dash of lime.
8. Roll it up and serve hot with ketchup.


Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.

Baked Beef Stew

Baked Beef Stew

INGREDIENTS

  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 cup water
  • 3 tablespoons instant tapioca
  • 1 tablespoon beef bouillon granules
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 4 carrots, cut into 1 inch pieces
  • 2 strips celery, cut into 3/4 inch pieces
  • 3 potato, peeled and cubed
  • 1 onion, roughly chopped
  • 1 slice bread, cubed

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, brown the stew meat; drain and set aside.
  3. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
  4. Cover and bake for 2 hours, or until meat and vegetables are tender.

Asian Roll Lettuce Wrap

Asian Roll Lettuce Wrap

Servings - 04

INGREDIENTS

• 1 pound ground turkey
• 1 tablespoon light soy sauce
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh ginger root
• 1 cup brown rice
• 1 cup water
• 16 large lettuce leaves
• 1 cup shredded carrots
• 1 cup green onions, thinly sliced
• 1 cup sliced red bell pepper
• 1 cup sliced radishes
• 
• 1/3 cup light soy sauce
• 1/3 cup water
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon sugar

DIRECTIONS
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Artichoke Stuffed Mushrooms


Artichoke Stuffed Mushrooms


Servings - 12 
INGREDIENTS
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 24 mushrooms, stems removed and chopped
  • salt and ground black pepper to taste
  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons sour cream
  • 1 cup shredded Italian cheese blend
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic salt, or to taste

DIRECTIONS
  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  2. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
  3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

western food recipe

western food

Broiled Tilapia Parmesan

Know How To Cook Broiled Tilapia Parmesan











Servings: 08

Ingredients
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets



Directions
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.