American Chop Suey

Ingredients:-

450 gms Cabbage
4 tsp Oil
1 teacup boiled Noodles
1 teacups fried Noodles
½ Teaspoon Ajinomoto powder
100 gms Beans sprouts
3 Onions
2 Carrots
10 French Beans
1 teaspoon ChilliSauce
Salt to taste

For the Sauce

¾ teacup brown Vinegar
4 tablespoon Tomato Ketchup
¾ Teacup Sugar
2 tablespoons plain flour
1 teacup water
1 tablespoon Soya Sauce

Method:-

Slice the onionsCut all the vegetables (except bean sprouts) into long thin strips.Place all the ingredients of the sauce in the frypan, mix well and put to boil. Go on cooking and stirring until the sauce is thick.Heat the oil thoroughly in the casserole and add the vegetables and ajinomoto powder. Cook on high flame for 3-4 mins.Add the prepared sauce, boiled noodles, chilli sauce and salt and cook for a few minutes.Add half of the fried noodles and mix wellServe hot, topped with the rest of the fried noodles.

The Indian cuisine

The Indian cuisine boasts of an immense variety not restricted to only curry. An authentic Indian curry is an intricate combination of a stir-fried Masala - a mixture of onion, garlic, ginger, and tomatoes; various spices and seasonings with which meat; poultry, vegetables or fish is prepared to produce a stew-type dish. Note: the word Masala also means spice.

Food in India is wide ranging in variety, taste and flavour. Being so diverse geographically, each region has its own cuisine and style of preparation. Indian cuisine, renowned for its exotic gravies seems complicated for any newcomer. The Mughlai cuisine of North differs sharply from the preparations of the south. The Wazwan style of Kashmir is luxurious but the same can be said about Bengal's Macher Jhol, Rajasthan's Dal Bati, Uttar Pradesh's Kebabs and Punjab's Sarson Ka Saag and Makki di Roti. In India, recipes are handed down from generation to generation.

The unique and strong flavours in Indian cuisine are derived from spices, seasonings and nutritious ingredients such as leafy vegetables, grains, fruits, and legumes. Most of the spices used in Indian cooking were originally chosen thousands of years ago for their medicinal qualities and not for flavour. Many of them such as turmeric, cloves and cardamoms are very antiseptic, others like ginger, are carminative and good for the digestion. All curries are made using a wide variety of spices.

In Indian cuisine, food is categorized into six tastes - sweet, sour, salty, spicy, bitter and astringent. A well-balanced Indian meal contains all six tastes, not always can this be accomplished. This principle explains the use of numerous spice combinations and depth of flavour in Indian recipes. Side dishes and condiments like chutneys, curries, daals and Indian pickles contribute to and add to the overall flavour and texture of a meal and provide balance needed.

ENGLISH MEAT LOAF

Ingredients:-

· 2 tablespoon butter
· 2 large onions finely chopped
· 1 crushed clove of garlic
· 750 gm of mince meat
· 200 gm sausage meat (optional)
· 4 tablespoons of tomato puree
· 1 teaspoon of Worcester sauce
· 1 teaspoon of thyme or mint
· Salt and pepper to taste

Preparation of Meat loaf
Melt the butter over moderate heat. When the foam subsides, add the onions and garlic and cook, till the onions are a shade darker but not brown. Transfer the onion mixture to a mixing bowl and add all the other ingredients and knead well. Now scoop the mixture into a two-pound tin and smooth the top.
Place the tin in the oven and bake till the centre is no longer pink. Remove the tin from the oven and pour out the liquid. Turn the dish on to a plate, cut slices and serve.

To freeze: Wrap it in foil, then put in a poly-bag, label and date

STIR FRIED CHICKEN WITH WALNUTS

Ingredients:-
·

250 gm of cubed chicken from the freezer

1 tablespoon of oil

5 cloves of garlic grated

1 teaspoon of soya sauce

8-9 pieces of walnuts

Salt and a pinch of agino motu

1 tablespoon of cornflour

Preparation of stir fried chicken

Take the chicken, add all the ingredients and keep it for at least half an hour. Sauté the walnuts for a few seconds and keep aside.. Heat small frying pan, add oil and sauté the chicken for 3 to 4 minutes. Add diced capsicums, diced carrots, spring onions and also sauté them for another minute. Mix the cornflour in quarter cup of water and add to the chicken. This will take a few seconds to thicken. Add one tablespoon of sherry and serve with noodles or boiled rice. This whole dish from the freezer to the oven takes 5 minutes of cooking time only.