Chicken Fried Noodles

To serve 4 persons

Ingredients and Contents

• About 400 gms Chicken pieces
  
• 150 gms Cruciferous vegetable (broccoli or cauliflower)
• Celery
  
• Green onion
• Bell pepper
• 400 gms Noodles
  
• Green chilies
• Eggs
• Freshly ground pepper
• 1 Sq. Inch Ginger
• Garlic, 10 flakes, crushed
• Star aniseed
• Carrot, cut lengthwise, 150 gms
• Vegetable oil, 60 ml
• Soy sauce, 30 ml
• Chicken broth 150 ml
• Cilantro, 1 bunch
• Chili powder 2 tsp.
• Chicken soup cubes
• Corn starch, 50 gm

Note

Most of the ingredients mentioned contain plenty of Vitamins, minerals, phyto−chemicals and anti−oxidants which not only lower your chances of cancer, but also promote a sense of well being, especially with all those Red−hot chilies inducing a flush. When I am down with Cold and feel like running my head under a speeding train.

Method

Cut the chicken to bite−size pieces, coat them with a little corn flour, and half of soy sauce, mix with chili powder and aniseed powder. In a non−stick wok, add 1 tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns, you need to cook them under low fire to preserve their texture or they get "rubbery". Sprinkle the scrambled eggs with pepper and remove them to a plate. Add more oil to the hot wok. Add the crushed garlic and crushed ginger to the oil. Add the chopped green onions, chilies and chicken to the wok, stirring all the while. After a couple of minutes, reduce the heat so that chicken cookes in its juice. Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes. Meanwhile, prepare Noodles as advised and set aside. Turn up the heat in your wok. Add the broth, spiced with crushed soup cubes and soy sauce. Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles. Garnish with cilantro and serve hot.

Spicy Crab

Serve for 4 persons.

Ingredients and Content

• Crab (medium size) 500 gm
• Black Pepper 3 teaspoon
• Garlic 2 flakes
• Fenugreek 2 teaspoon
• Onion big size 2
• cloves 3
• cinnamon 1 piece
• Tomatoes 4
• Coconut milk 500 ml
• Coriander leaves,(Chinese parsley, Celentra all refer to this grand fragrant herb) chopped 2 tablespoons
• Lemon 1
• salt,as required
• chili powder 3 teaspoon
• oil

Method

Wash the crabs thoroughly and set aside.Powder the fenugreek seeds and grind the pepper with garlic to a paste. Grind the tomatoes and extract the juice.Slice the onions. Pour oil in a wok,and after the oil is hot, add cloves, cinnamon and fenugreek powder. Now add garlic paste and stir for 2 minutes. Add onions and fry till golden brown. Add tomato extract and the crabs. Mix well and allow it to boil for a few seconds. Pour the coconut milk, salt and let the crab cook in it, till the gravy dries out. Garnish with coriander leaves and halves of lemon.

Chicken Fry

Serve to 4 persons.

Ingredients and Contents

• Chicken 500 gms
• Chilly Powder 5 tablespoon
• Cornflour 3 Tablespoon
• Maida flour 2 tablespoon
• Allspice powder 2 tablespoon
• Garlic paste 2 tablespoon
• Red colour powder, 2 teaspoons
• Chopped Chinese parsley, 4tablespoon
• Salt, as required
• Oil, 200 ml

Method

Pressure cook the chicken for 10 minutes and set aside the stock. Mix all the above items, except the oil, with the chicken and marinate for atleast 30 minutes. Heat the oil in a wok, and deep fry the chicken pieces and garnish it with chopped Chinese parsley.

Roast Fish with Salsa Verde

Ingredients and Contents

• Olive oil
• 5 fillets firm white fish
• Mint leaves
• 1 Tbsp digon mustard
• 1 Clove crushed garlic
• 3 Tbsp capers, rinsed and drained

Method

This recipe is really very easy. You can serve it with chargrilled steaks roast pork or chicken. Add chilly if you wanna spicy. Heat the oven to 200o c. Oil a non stick backing sheet and put it in the oven to heat up which will help the skin crisp up. Put the piece of fish on the hot backing sheet skin side down. Season and put them in the oven for 10 mints. Add chilly for spicy. Meanwhile, whiz together the ingredients for salsa Verde in a food processor, adding the oil in batches until you have a thick but spoon able sauce.

Serve the fish skin side up with in the salsa verde and salad.

Nargisi Kofta

This recipe if of Egg cooked with Meat and Fried Meat

Quantity and Ingredient

• 1 lb. Ground lean meat
• 1/4 c Chopped onion
• 4 cloves Chopped garlic
• 1" piece Ginger, chopped
• 1/2 t Turmeric
• 3/4 c Water
• to taste Salt and pepper

To mix with meat

Quantity and Ingredient

• 4 T Besan (chick-pea flour)
• 1 T Yogurt
• 6 Hard boiled eggs
• 1 Egg for mixing and coating
• 1/2 t Garam Masala
• Oil for frying

For curry (Masala)

Quantity Ingredient

• Oil or ghee
• 2 Chopped onions
• 8 Cloves chopped garlic
• 2 Tomatoes or equivalent paste
• 1" piece Ginger, chopped
• 1/4 c Yogurt
• 1/4 t Turmeric
• Green onion
• 1/2 t Garam Masala
• 10-15 leaves Coriander
• To taste Salt and pepper

Method

1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 11/2 c water and cook for 10 minutes covered.
4. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
5. Serve garnished with coriander leaves and Garam Masala.

Shahi Korma: Mutton Curry

Quantity and Ingredient

• 1 1/2 lb. Goat mutton
• 3 Medium onions
• 3/4 c Yogurt
• 4 cloves Garlic
• pinch Saffron
• 2 t Salt
• 3/4 c Cream
• 1 oz. Almonds
• 1/2 c Oil
• 1 oz. Coriander seed
• 1 t Red pepper (optional)
• 1/2 t Garam Masala

Method

1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
7. Uncover and dry the liquid.
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground saffron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250 F for 1/2 hour
13. Serve garnished with chopped coriander leaves.

Nargisi Kofta

In this recipe will will learn Egg Cooked with Meat and Fried.

Meat

Quantity and Ingredient

• 1 lb. Ground lean meat
• 1/4 c Chopped onion
• 4 cloves Chopped garlic
• 1" piece Ginger, chopped
• 1/2 t Turmeric
• 3/4 c Water
• to taste Salt and pepper

To mix with meat

Quantity and Ingredient

• 4 T Besan (chick-pea flour)
• 1 T Yogurt
• 6 Hard boiled eggs
• 1 Egg for mixing and coating
• 1/2 t Garam Masala
• Oil for frying

For curry (Masala)

Quantity and Ingredient

• Oil or ghee
• 2 Chopped onions
• 8 Cloves chopped garlic
• 2 Tomatoes or equivalent paste
• 1" piece Ginger, chopped
• 1/4 c Yogurt
• 1/4 t Turmeric
• Green onion
• 1/2 t Garam Masala
• 10-15 leaves Coriander
• to taste Salt and pepper

Method

1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 11/2 c water and cook for 10 minutes covered.
4. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
5. Serve garnished with coriander leaves and Garam Masala.

Lamb Vindaloo

I have tried this recipe a couple of times and all times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together.

Quantity and Ingredient

• 3 lbs Lean boneless lamb
• 3 Meaty lamb bones

Marinade made from

Quantity and Ingredient

• 4 tablespoons Light vegetable oil
• 1/4 c Cider vinegar
• 3 tablespoons Tamarind pulp
• to taste Salt

Puree made from

Quantity and Ingredient

• 2 tablespoon Vegetable oil
• 1 large White onion
• 6 Garlic cloves
• 2 tablespoons Fresh ginger root, chopped
• 1/2 c Vegetable oil
• 3 c Onion, thinly sliced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground mustard
• 3 teaspoons Turmeric
• 1 1/2 teaspoons Red pepper
• 3 teaspoons Paprika
• 2 1/2 c Hot water

Method

1. Cut lamb into 3/4" cubes.
2. Place lamb and the bones in a non-metallic bowl with the four table-spoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.
3. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.
4. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.
5. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes).
6. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes).
7. Pick out and discard bones.
8. Serve over rice.