Chinese Recipe : Fried Rice with XO Sauce

Serves 4
Ingredients:
· 4 bowls cooled, cooked rice
· 2 eggs
· 2 stalks spring onion (scallion), finely diced.
Seasoning:
· 4 Tablespoons Lee Kum Kee XO Sauce
· 1/4 teaspoon salt
Directions:
1. Beat eggs and scramble in 2 Tablespoons hot oil until just set. Put on dish.
2. Sauté the spring onion in 2 Tablespoons oil until fragrant. Add rice and stir well. When the rice is hot enough, pour in the seasoning mix and egg. Mix well and serve.

Chinese Secreterecipe: Pineapple Fried Rice

Ingredients:
· 1 pineapple (whole fresh with leaves)
· 2 tbsp vegetable oil
· 1 small onion finely chopped
· 2 green chilies seeded and chopped
· 1 cup lean pork, cut into small dice (8 ounces)
· 1/2 cup cooked shelled shrimp or prawns (4 ounces)
· 3-4 cups cooked cold rice
· 1/4 cup roasted cashews (2 ounces)
· 2 scallions chopped
· 2 tbsp fish sauce (from Asian Market)
· 1 tbsp soy sauce
· 10-12 mint leaves shredded - for garnish
· 2 red chilies, sliced into rounds - for garnish
· 1 green Chile, sliced into rounds - for garnish
Directions:
1. Cut the pineapple in half lengthways and remove the flesh from both halves by cutting round the inside the skin. Reserve the shells. You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
2. Heat the oil in a wok or large frying pan. Add the onion and chilies and stir-fry for about 3-5 minutes until softened. Add the pork and cook until it is browned on all sides.

Secreterecipe : Chinese Seafood Porridge Special (Microwave)

Serves 4 to 6
Ingredients:
A:
· 100 g uncooked rice
· 1700 ml water
· 150 g peanuts, presoaked and skin removed
· 50 g dried shredded cuttlefish
· 10 dried oysters
· 1-2 tbsp preserved radish, chopped
· 1-2 tbsp cooking oil
B:
· 100 g thredfin/fish, thinly sliced
· 50 g shelled prawns, deveined
· 3 cm/pc young ginger, shredded
· ½ - 1 tsp sesame oil
· Salt and pepper to taste
Garnishing:
· 1 stalk spring onion, sliced finely
· 1 stalk coriander leaves, sliced finely
· 2 tbsp fried shallots
Directions:
1. Combine A together in a deep microwave safe casserole.
2. Cook covered on power High for 20 to 22 minutes and Medium for 60 to 65 minutes.
3. Stir in ingredients B at ¾ cooking time.
Serve with garnishing.

Chinese Secreterecipe: Vegetable Jewel Omelet

Servings: 12
Ingredients:
Omelet Mix:

· 24 large Fresh Eggs
· 1 1/2 cups water Vegetable Jewel Stir Fry
· 1 lb. asparagus, chopped
· 14 green onion, chopped
· 8 oz. red peppers, chopped
· 4 oz. green peppers, chopped
· 1 lb. sliced button mushrooms
· 4 oz. sesame oil
· 12 oz. stir fry sauce of choice
· 4 oz. Enoki mushrooms Directions:

1. Beat together eggs and water to prepare omelet mix. Refrigerate.
2. Partially stir fry vegetables (asparagus, green onion, peppers 1/4 button mushrooms) and place in refrigerator until ready to use.
3. To order, finish stir fry 1 cup of vegetable jewel mixture in sauté or wok with 1 Tbsp. sesame oil and add 1 oz. stir fry sauce.
4. Prepare 2 egg omelet by using 1- 4 oz. ladle of omelet mix. Fill with hot stir fried vegetables and garnish with Enoki mushrooms.

Shammi Kebab

Ingredients: 1/2 kg - kheema (minced meat)
2 - eggs (beaten)
6 tbsp - gram dal
6 tbsp - oil
2 tsp - cumin seeds
4 to 5 - cloves
6 - green cardamoms
2 - onions (finely chopped)
15 cloves - garlic (coarsely pounded)
2’’ piece - ginger (coarsely pounded)
6 to 8 - green chillies (finely chopped)
1/2 tsp - turmeric powder
3 tsp - red chilli powder
3 to 4 tsp - coriander powder
a handful of coriander leaves (finely chopped)
oil for shallow frying
salt to taste

Method:

1. Clean and wash the kheema.
2. Wash and soak the gram dal in water for about 30 minutes.
3. Heat 6 tbsp oil in a heavy bottom vessel, add cumin seeds, cardamoms and cloves and saute for a couple of seconds.
4. Add finely chopped onions, garlic, ginger and green chillies.
5. Saute on a low flame till onions turn transparent.
6. Add the washed kheema, gram dal (water drained out), turmeric powder and salt to taste.
7. Mix well.
8. Cook after covering with a lid that has some water on top of it, so that the kheema does not stick to the bottom of the vessel.
9. Cook on a low flame, stirring at regular intervals till the kheema and the dal become tender and the water dries up.
10. Add red chilli powder, coriander powder and coriander leaves.
11. Saute for a few minutes.
12. Add in the beaten eggs and mix well.
13. Heat oil on a tawa.
14. Make round thick tikki-like kebabs and shallow fry them on a slow flame till golden on both sides.
15. Serve hot with onion cucumber and mint green chutney.

Chinese Secreterecipe : Chinese Fried Rice with Shrimp

Serves 4
Ingredients:
· 4 c. cold cooked rice
· 2 tbsp. oil
· 2 onions, chopped
· 2 c. shrimp, shelled and deveined
· 1-2 eggs, slightly beaten
· 1 c. mushrooms, sautéed
· 1/2 tsp. salt
· 1/2 tsp. pepper
· 2 tbsp. soy sauce
· Chopped scallions
Directions:
1. Heat oil in wok. Add onions and lightly brown.
2. Add shrimp. Add salt and pepper to beaten eggs and pour over shrimp and onions; scramble together.
3. Add mushrooms, soy sauce and cold rice. Heat until rice is hot, stirring occasionally to keep from sticking. Sprinkle chopped scallions on top.
Note: Ham; chicken or veal may be substituted for shrimp.

Chinese Secreterecipe: Chinese Fried Rice with Pork

Serves 4
Ingredients:
· 3/4 lb. boneless pork loin
· 5 slices bacon
· 2 eggs, beaten
· 1 c. chopped fresh mushrooms
· 1/2 c. thinly sliced green onion
· 3 c. cold cooked rice
· 1/4 c. soy sauce
Directions:
1. Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside.
2. In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tbsp. drippings; crumble bacon on paper toweling.
3. Cook eggs in 1 tbsp. hot drippings for 2 minutes or until set; remove and set aside.
4. Add 1 tbsp. drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove.
5. Add the remaining drippings to wok; stir-fry mushrooms and onion 1 minute or until tender.
6. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently.
7. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through.

Secreterecipe Beef and Vegetables Fried Rice Chinese-style

Serves 4
Ingredients:
· 1 lb. ground beef, lean
· 2 cloves garlic, crushed
· 1 tsp. fresh grated ginger or 1/4 tsp. ground ginger
· 2 tbsp. water
· 1 red bell pepper, cut 1/2 inch pieces
· 6 oz. pea pods, frozen
· 3 c. cooked rice, cold
· 3 tbsp. soy sauce
· 2 tsp. dark sesame oil
· 1/4 c. green onion, thinly sliced
Directions:
1. In large wok, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.
2. In same wok, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally.
3. Add rice, soy sauce and sesame oil; mix well. Return beef to wok; heat through, about 5 minutes. Stir in green onions before serving.

Chinese secreterecipe : Mushu Pork Omelet

Chinese Recipe : Mushu Pork Omelet


Serves 6
Ingredients:
· 2 tbsp. oil
· 12 large Fresh Eggs
· 1 1/2 lbs. boneless pork, slivered
· 3 cups Oriental dried black mushrooms, rehydrated and thinly sliced
· 4 quarts cabbage, thinly sliced
· 3 cups green onions, shredded
· 1 cup carrot, grated
· 3/4 cup Cooking sauce
Sauce:
· 1 tbsp. garlic, minced
· 1 tbsp. ginger, minced
· 1/4 cup soy sauce
· 1/4 cup dry sherry
· 3 tbsp. sesame oil
· 1 tbsp. cornstarch
· 3/8 tsp. white pepper
Directions:
1. Heat 2 tbsp. oil in large wok or sauté pan.
2. Pour eggs into wok and cook, stirring until softly scrambled. Remove from pan and set aside.
3. Add pork and stir fry until cooked. Remove from pan and add to cooked eggs.
4. Add mushrooms, cabbage, onions and carrot and stir fry until vegetables start to soften.
5. Add cooking sauce, pork and eggs and continue to cook until eggs and pork are reheated through and vegetables are just cooked.
6. DIRECTIONS FOR COOKING SAUCE:(makes 3/4 cup) Combine all ingredients. Stir just before using.
7. ASSEMBLY: Prepare omelet. Place 1 cup filling on one side. Fold over and slide onto serving plate.

Noodles in Chinese cooking

Noodles are known to have been consumed by the Chinese as early as 200 B.C and occupy an important position in Chinese food. There are several kinds of noodles in Chinese cuisine, egg noodles or mien, rice noodles, mung bean noodles and wheat noodles. In the northern regions of China, wheat noodle is eaten more than rice as the staple food. Rice noodles are more commonly consumed in southern China. Noodles eaten by Chinese come in varying widths and thicknesses and usually long because it symbolizes long life to the Chinese, which is why noodles commonly served at birthday celebrations are called longevity noodles. If you can buy fresh noodles, there is no need to make your own, but once you have made them, you will continue to do so. All noodles mentioned in this section can be bought in any Chinese grocery stores. But every kind of noodle you are likely to need can be bought from any shop specializing in oriental supplies. Some varieties like rice noodles will have to be bought as the making at home is hardly practicable. Rice noodles, being very thin and delicate require scarcely any cooking. Failing fresh noodles, dried noodles can be bought from any of the stores and most grocers. The dough of home-made noodles can also be used for steamed dumplings. Crispy noodles are specialties of the Chinese kitchen. They are all well worth the care and dexterity they require. Noodles may be hand-swung, machine-cut, regular-dried, or fine-dried. A good Chinese cook knows how to swing noodles by hand. Unfortunately noodle-swinging is a difficult art. Noodles available in the west are usually egg noodles of which dried eggs noodles are the only kind easily obtained in the west. The noodle recipes in Chinese cuisine can conveniently be divided into soup noodles, pot noodles, hot-gravy noodles, cold-gravy noodles, steamed noodles and stir-fried noodles. The normal way of treating noodles is to boil them first. When they are further stir-fried with other ingredients, then it is ' chow mien' or 'chow mein' in English. The common dry and brittle kind of 'chow mein' found in Chinese restaurants in the west is very little known in China. It is found in some places in Canton and Hong Kong and mostly for foreigners to eat. In China chow mein is made with soft noodles. When purchasing fresh noodles, make sure they really are fresh; they should be soft without being limp, sticky, or brittle. Fresh egg noodles will keep for 3 or 4 days in the refrigerator and for 1 month in the freezer. Dried noodles can be kept almost indefinitely in a cool, dry, dark place.

Zesty Salad

Ingredients: 1 tender iceberg lettuce or tender green cabbage, shredded
2 fresh red chillies finely chopped
1 cucumber finely chopped
1 tbsp. coriander leaves finely chopped
1 lemon
1 tsp. castor sugar
salt to taste

Method:
1. Finely grate rind of lemon. Keep aside.
2. Extract juice, strain out seeds, keep aside.
3. Chill lettuce or cabbage in icewater till crisp.
4. Drain, press out excess water with hands.
5. Place drained lettuce in large salad bowl.
6. Add all other ingredients.
7. Toss lightly with fingers or a wooden fork.
8. Serve chilled with crisp toast or piled on canapes.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh

Tomato Salad

Ingredients:
5 firm red tomatoes
2 cup cooked rice
1 cup canned Tuna
2 tbsp finely chopped capsicum
4 tbsp mayonnaise
2 tsp crushed mint
2 green chillies chopped finely
1 tsp lemon juice
1/4 tsp black pepper powder
1/4 cup chopped coriander leaves
Salt as per taste
Method:
1. Make 4 pieces of tomatoes, vertically
2. Scoop the pieces
3. Mix rest of all the ingredients well
4. Stuff the tomatoes with the mixture
5. Refrigerates for atleast 1 hour
6. Remove from freeze just before serving

Tangy Prawn and Kiwi Salad

Ingredients: 250 gm - cooked prawns
1 kiwi - peeled and sliced
2 - orange halves - shells only
2 - oranges, segmented
2 tbsp - chopped nuts
4 tbsp - chopped herbs
For Dressing:
2 tbsp - yoghurt
2 tbsp - lemon juice
1 tbsp - honey
1/2 tsp - mustard
1 tbsp - oil
pepper to taste
salt to taste
For Mushroom Rolls:
4 slices - bread, crusts removed
1 tbsp - softened butter
1/4 tsp - lemon rind
1 tsp - chopped herbs
2 tbsp - finely chopped mushrooms, fried
pepper to taste

Method:
1. Combine orange segments with prawns, kiwi, nuts and herbs. Season it.
2. Whisk together dressing ingredients.
3. Mix with prawns and fruit.
4. Spoon into orange shells. Chill.
5. Flatten bread slices with a rolling pin.
6. Beat butter, rind, herbs and pepper together.
7. Spread over bread and scatter mushrooms.
8. Roll up bread. Chill well before serving.

Chinese Recipe : Chinese Fried Rice with Pork

Serves 4
Ingredients:
· 3/4 lb. boneless pork loin
· 5 slices bacon
· 2 eggs, beaten
· 1 c. chopped fresh mushrooms
· 1/2 c. thinly sliced green onion
· 3 c. cold cooked rice
· 1/4 c. soy sauce
Directions:
1. Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside.
2. In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tbsp. drippings; crumble bacon on paper toweling.
3. Cook eggs in 1 tbsp. hot drippings for 2 minutes or until set; remove and set aside.
4. Add 1 tbsp. drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove.
5. Add the remaining drippings to wok; stir-fry mushrooms and onion 1 minute or until tender.
6. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently.
7. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through.

Sesame Chicken Salad

Ingredients: 1 ½ tsp - sesame seeds
1 cup - cooked shredded chicken
¼ cup - carrot, diced
¼ cup - pineapple, diced
1 cup - spring onion, sliced
2 tbsp - coriander leaves
For the Dressing:
2 tsp - oil
1 tsp - vinegar
1 tsp - ginger paste
¼ tsp - pepper
salt to taste
Method:
1. Roast the sesame seeds in a pan without the oil, till brown in color.
2. Remove and set aside
3. In a bowl, add the chicken, diced carrots, spring onions, pineapple and the coriander leaves.
4. Pour the dressing over the chicken mixture and mix well.
5. Refrigerate the chicken and just before serving sprinkle the sesame seeds on top.
6. Serve cold.

Indian Pasta Salad

Indian Pasta Salad

Ingredients:
1-1/2cup water
1/3cup toasted cashew pieces
1/4cup lemon juice
2tablespoons ghee
1tablespoons mustard seeds
1/2 to 1tsp red chilli powder
1/4 tsp asafoetida
3 tomatoes, seeded and diced
10 ounces thin vermicelli
8 ounces thin green beans, stemmed
salt and pepper to taste
1/2 cup chopped cilantro

Method:
1. Place the water, half of nuts, and the lemon juice in a blender; process until smooth.
2. Heat ghee add mustard seeds.
3. When they crackle add asafoetida.
4. Then add tomatoes, chilli powder and cashew puree; remove from heat.
5. Bring a large pot of salted water to boil; add the green beans.
6. When the beans are just shy of cooked, stir in the vermicelli.
7. Cook until the pasta is tender but firm.
8. Drain well and add the pasta to the ingredients in the saucepan.
9. Season with salt and pepper.
10. Stir in the remaining cilantro and garnish with the remaining cashews.

Instant Fruit Salad

Ingredients:

Mixed fruits of your choice chopped into small pieces.
Sweetened Whipping cream
1/2 cup Half & Half or Whole Milk
2 Tbsp Sugar
A pinch of Cardamom Powder

Method:

1. Pour in all the fruits into a container.
2. Add to this whipping cream, half & Half, Sugar and Cardamom powder. Mix well to see if right consistensy has been obtained.
3. Refrigerate and enjoy.

A quick and easy dessert..and it tastes good.

Potato Salad

Ingredients:
15-20 small baby potatoes washed clean 2-3 springs mint leaves
2-3 florets of garlic
1/2 tsp vinegar
salt to taste
1 spring onion finely chopped
1 onion coarsely chopped
2 green chillies chopped fine
1/2 piece ginger grated
1 cup curd (yoghurt)
1/2 cup cream
sugar for light taste.
1/2 tablespoon oil

Method:
Keep aside small portion of each ingredient. Tie curd in nuslin cloth for 1 hour or so. Pressure cook or microwave potatoes till cooked but firm. Do not peel. Make one slit half way.In a small sauce pan heat oil and add ginger, green chilli, mint, garlic and onion. Switch of gas.Pour onto potatoes and mix by tossing. Add other seasoning ie. salt, sugar, vinegar. In a blender, blend cream, curd till smooth and light. Mix in by hand the small portion of all ingredients kept aside.In a shallow salad bowl take the potatoes and spread.Chill both. While serving pour the curd mixture on the potatoes and garnish with chopped spring onion.

Fresh Figs in Crisp Salad

Fresh Figs in Crisp Salad
Ingredients:

2 - fresh plump ripe figs
1 tbsp - fresh pomegranate kernels
1 slice - canned pineapple, chopped into 8 pieces
2 slices - apples, cubed
4 to 5 - baby tomatoes, halved
2 - celery leaves, shredded roughly
1 sprig - spring onion, finely chopped
1 tbsp - tender fenugreek leaves, no stalks
1 - small green capsicum
1 - small flake garlic, mashed to soften
1 tbsp - lightly roasted sesame seeds

For Garnish:

1 tbsp - cabbage leaves, shredded to thin strands
1 tbsp - salad leaves, shredded to thin strands
1 - fig, thinly sliced
For Dressing:
1 tbsp - olive oil
1 tbsp - lemon juice
1 tbsp - syrup of pineapple can
4 to 5 - mint leaves, finely chopped
10 to 12 - basil leaves, finely chopped
1/4 tsp - chilli flakes
1/4 tsp - mustard paste
salt to taste

Method:

1. Refrigerate all chopped fruit and vegetables till required.
2. Quarter figs, refrigerate till required.
3. Whip dressing well in a small bowl, till opaque.
4. Refrigerate till required.
5. Rub the inside of a large wooden or glass salad bowl, with garlic flake.
6. Put drained pineapple, apples, pomegranate into bowl.
7. Add all other chopped veggies, except those for garnish.
8. Toss with fork, pour beaten dressing, add chopped figs.
9. Toss again, till flavours blend.
10. Garnish with leaves, cabbage, and sliced fig.
11. Serve cold and crisp.

Making time: 20 minutes
Makes: 2 servings
Shelflife: Best fresh

Egg and Vegetable Salad

Egg and Vegetable Salad
Ingredients:

hard boiled eggs - 6
cucumber - ½ cup, peeled, cored and chopped
carrot - ½ cup, coarsely grated
spring onion - ½ cup, chopped
rice vermicelli - 2 cups, cooked
vinegar - 2 tbsp
sugar - 2 tbsp
chili sauce few drops
salt to taste

Method:

1. Combine cucumber and carrots together.
2. Heat vinegar and sugar together till it begins to simmer.
3. Pour on vegetable mixture.
4. Add salt and chili sauce.
5. Shell the eggs.
6. Cut them into halves and remove the yolks from the whites.
7. Chop the whites finely and mix with the vegetable mixture.
8. Arrange the vermicelli on a serving plate.
9. Pile the salad on top.
10. Crumble the yolks and sprinkle on top, with the spring onions

Dressed Avocado Salad

Dressed Avocado Salad

Ingredients:

2 - large avocados, peeled, finely chopped
1 sprig - spring onion greens, finely chopped
1 tsp - fresh coriander leaves finely chopped
1 tsp - fresh mint leaves finely chopped
1 - tender green cabbage leaf, finely chopped
1/4 cup - peanuts or almonds, skinned, roasted, coarsely crushed
1/2 - lemon juice extracted

For Dressing:

1 tbsp - white vinegar
1 tbsp - cornsyrup or honey or soft brown sugar
1/4 tsp - mustard powder (yellow)
1 tiny sprig - dill leaves, finely chopped
2 tbsp - light olive oil
1/2 tsp - pepper
salt to taste

Method:

1. Sprinkle lemon juice over avocado, toss lightly.
2. Chill till required.
3. Add all other ingredients.
4. Mix, refrigerate till required.

For Dressing:

1. Mix all ingredients well with a balloon whisk or fork.
2. When well blended, add to avocado mixture.
3. Toss very lightly, serve immediately.
Making time: 20 minutes
Makes: 3 servings
Shelflife: 5-6 hours

Kabab Samak (Fish Kebabs)

Ingredients: 2 pounds - firm-fleshed fish steaks or fillets, skin removed and cubed
¼ cup - extra virgin olive oil
3 - medium-size onions, 1 very finely chopped and 2 quartered and layers separated
2 tsp - freshly ground cumin seeds
eight 10-inch-long wooden skewers
1 - green bell pepper, seeded and cut into 20 to 24 square pieces
18 - bay leaves, soaked in tepid water to cover for 30 minutes (no need to soak if using fresh)
juice from ½ lemon
freshly ground black pepper to taste
salt to taste
To Garnish:
lemon wedges
chopped fresh parsley leaves
Method:
1. Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
2. Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer.
3. Continue in this manner until all the ingredients are skewered.
4. Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.
5. Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once.
6. Serve garnished with lemon wedges and parsley.

Bean Salad

Ingredients:
2 cups cooked French Bean (with salt in water)
1 tomato, chopped finely
1 onion, chopped finely
1/4 cup chopped spring onion
1 green chilli, chopped finely
2 cups cooked crumbled crab meat
1 cup cooked rice
1 cup chopped celery
1/4 cup chopped capsicum
1/4 cup boiled peas
1 cup French dressing


Method:
· Mix all the ingredients well except dressings, celery
· Pour the dressing over the mixture
· Garnish with celery
· Toss it well
· Refrigerate for at least 2 hours before serving

Crunchy Healthy Salad

Crunchy Healthy Salad

Ingredients:

1 cucumber finely chopped
1 tomato finely chopped
1 onion finely chopped
1 carrot finely grated
1 small boiled potato finely chopped (optional)
1 slice raw mango finely chopped
1 tbsp. coriander leaves finely chopped
1 green chilli finely chopped
1/2 cup puffed wheat
1/4 cup puffed makhanas
1 tbsp. white vinegar
1/2 tsp. sugar powdered
1/4 lemon juice extracted
1/2 tsp. cumin seeds powdered
Salt to taste

Method:

1. Break makhanas to pieces, keep aside.
2. Mix all ingredients, except makhanas and wheat.
3. Chill till required.
4. Toss in makhana pieces and puffed wheat.
5. Serve immediately to keep the crunch intact.
Making time: 10 minutes
Makes: 2 servings
Shelflife: Best fresh and chilled

Chilli Broccoli Salad

Chilli Broccoli Salad

Ingredients:

1/2 kg - blanched broccoli florets

For Chilli Vinaigrette

:

1 tbsp - lemon juice
1 tbsp - pomegranate juice
1/2 tsp - castor sugar
1 tsp - crushed yellow mustard seeds
1/4 tsp - dried chilli flakes
1 tsp - chopped garlic
1 tbsp - oil
1 - segmented orange

For Curd Topping:

2 tbsp - hung curd
1 - orange rind, grated
2 tbsp - orange juice
1 tbsp - vinegar
1 tsp - tomato puree
1 tsp - sugar
pepper to taste
salt to taste


Method:

1. Whisk all Vinaigrette ingredients together.
2. Leave for 2 to 3 hours.
3. Combine curd topping with ingredients and season well.
4. Before serving, pour the Vinaigrette over the broccoli and top with curd dressing and orange segment.

Chick pea salad

chick pea salad

Ingredients:

chick peas, soaked overnight - 350 gms
fresh parsley, chopped - 1 tbsp
fresh tarragon, chopped - 1½ tsp
spring onions, chopped - 4 nos

For Dressing

:

garlic, finely chopped - 2 cloves
red wine vinegar - 1 tbsp
mustard - 2 to 3 tsps
olive oil - 4 tbsps
black pepper, ground as required
salt as required

For Garnishing

:

spring onion slices
parsley leaves

Method:

1. Drain and rinse the chickpeas, put in a saucepan and cover with cold water.
2. Bring to a boil, cover the pan and simmer for 1½ hours, until the peas are tender.
3. Mix together garlic, vinegar, mustard, salt and pepper.
4. Slowly pour in the olive oil and whisk constantly.
5. Drain the chickpeas and immediately toss with the dressing, parsley, tarragon and spring onions.
6. Garnish with spring onion slices and parsley.

Salad chicken

Salad chicken

Ingredients:

2 whole chicken breast
Salt as per taste
1 tsp black pepper powder
1 egg, hard boiled,
grated finely
1/4 cup roasted almonds
1 tbsp finely chopped onion
1/2 cup cooked cauliflower florets
1 tsp lemon juice
1/2 cup mayonnaise
1 tbsp chopped corriander leaves
3-4 lettuce leaves

Method:

1. Marinate chicken with salt, pepper for 1/2 hour
2. Cook till tender
3. Cool it and make 1/2" cubes of chicken and
4. In a bowl add chicken, onion, cauliflower
5. Mix it well
6. Break lettuce leaves and spread on salad dish
7. Pour the chicken mixture
8. Sprinkle with grated egg and almond, corriander leaves
9. Pour the mayonnaise over it
10. Serve

Ingredients:

1 whole chicken cut into pieces
oil for frying
brine:
3 tbsp rock salt
5 cups water
breading:
3/4 cup all purpose flour
1/4 cup cornstarch1 tbsp Italian seasoning
1/2 tsp dried basil1 tsp paprika1
/2 tsp salt
1/2 tsp pepper
2 tbsp DRY instant chicken broth
1 tsp garlic powder
1 tsp onion powder


Step 1:
Mix water and rock salt to make brine. Soak the chicken in it for about an hour in the fridge.

Step 2:
Mix the breading ingredients. Sift to remove any lumps.

Step 3:
Remove the chicken from the brine and rinse with water. Pat with some paper towel to remove extra moisture then dredge in coating mix.

Step 4:
Deep fry in hot oil over medium high heat for about 15-20 minutes or until chicken is done. In this recipe I used some margarine and mixed it with the oil for richer taste.

Step 5:
Take out of the oil when done and set aside.

Step 6:
In the same pan, I remove the oil leaving just enough to use in making a rue out of the remaining breading mixture. Add some water or chicken stock and whisk until it boils and become thick. Adjust seasoning if needed.

Step 7:
Serve while still hot!