American Chopsuey

Ingredients

¼ cup Chicken(boiled, shredded)
½ cup Spring Onion(chopped)
¼ cup Carrot(chopped)
¼ cup Bell pepper
¼ tsp. Black Pepper
1 tsp. Ginger(paste)
¼ tsp. Red Chili Powder
1 cup Chicken(stock)
4 tbsps. Tomato Sauce
1 tbsp. Soy Sauce
½ tbsp. Chili Sauce (green)
Salt to taste
1 tbsp. Sugar
1 tsp. Vinegar
1½ tbsps. Corn Flour
¼ lb. Noodles

Directions

For the chopsuey sauce :

1. Heat 4 tbsp. of oil in pan and add ginger paste, spring onions, carrot, bell peppers, chilli powder and salt.
2. Stir fry this over high heat for a minute before adding chicken pieces. Fry another couple of minutes.
3. Add tomato sauce, chilli sauce, sugar, vinegar, stock and salt to taste. Bring to a boil.
4. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.
5. Keep stirring till the sauce becomes thick. Set aside.

For the noodles :

1. Boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy.
2. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking.
3. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in circles.
4. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in towel.

To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.
Serve immediately. 

 

                                                            

Fish Kalia

Ingredients:

• 500 Gm of dressed Rohu (kata pona-scaled off)
• 50 Gm of yogurt
• 2 medium sized onion (chopped finely)
• 2 spoonful of ginger garlic paste
• 2 medium sized potato, halved

Preparation:

1. Marinate the pieces of the fish in haldi powder and salt for few minutes
2. Then fry it lightly in mustard oil and keep it aside
3. Fry the chopped onion with teipata till the onion becomes golden brown
4. Lightly fry the ginger garlic paste with the onion in low flame (add one pinch of salt) otherwise the ginger will be over fried and become bitter
5. Add yogurt to it
6. Add 2 cups of water to it with a half spoon of haldi powder
7. Add salt according to taste and keep full flame
8. When the water start boiling adds the fried fishes to it and keeps it in full flame for 5 minutes
9. When the gravy become thick then add 3/4 crystals of sugar and turn off the flame
10. Rohu kalia is prepared and enjoy it with plain rice 

                                                           

Chicken Kalia

Chicken Kalia

(2-3 servings)

You will need:

• 5 Chicken thighs (or 3/4 kg Chicken, cut into reasonably large pieces)
• 3 Medium potatoes (peeled and quartered)
• 2 big Onions, sliced in discs
• 1 big Onion, grounded into a paste
• 2 tsps Ginger and Garlic paste
• 1/2 bunch Mint leaves, chopped
• 1 bunch fresh cilantro (coriander), chopped
• 3-4 Tbsp Sundaram Epices pour Briani
• 1 cup Plain Yoghurt
• Green Peas, frozen or canned
• 1 cup Oil for frying
• 2 tsp melted Ghee
• 2 Green Chillies (optional)
• 3-4 Saffron strands
• 2 cups Water

Steps:

• Infuse the saffron strands in 3 Tbsp of hot water and keep.
  
• Season the potato quarters with salt and half the saffron infusion (for coloring) and deep-fry in hot oil for 5-10 mins (They have to be half-cooked). In the same oil, fry the sliced onions till golden brown and reserve.
• In a large stockpot, mix all the following ingredients together: the chicken pieces, Sundaram Epices pour Briani, fried potato quarters, yoghurt, mint and coriander, ginger & garlic paste, ground onion paste, ghee, saffron, 2 cups of water and the chillies (optional). Mix carefully and season. Cover and leave to rest for 30 minutes.
• Cook on high heat until you begin to see bubbles break through the surface.
• Turn heat down to medium low and simmer for 30 mins until you obtain a rich gravy. The potatoes should be soft and squishy.
• Serve hot with plain basmati rice and tomato salad (Chatini pomme d'amour).                                

Pancake

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, slightly beaten
• 2 tablespoons vegetable oil
• milk, just enough to make pourable batter

Preparation:

Combine dry ingredients. Stir in egg, oil, and enough milk for batter to pour easily.
Mix lightly to blend. Cook pancakes on a hot, well greased griddle.
This recipe for pancakes makes 2 to 3 servings.

 And you are ready to eat you yummy pancakes

                                                           

Pasta

Ingredients:
300 gms - pasta of your choice (i tried fusilli)
1 tomato - finely chopped
1 onion - cut in rings
1 small capsicum - julienned
1" ginger
3-4 cloves garlic
2 green chillies
salt to taste
2 tsp oil for saute
2 tbsp - tomato sauce

Method:

1. Bring pasta to boil till tender. Drain and then sieve through cold water (this retains the colour of the pasta, in case you are using multi-coloured pasta).
2. Grind the chillies, ginger, garlic and tomato sauce together.
3. In a pan, heat oil, and saute the oinions & capsicum, then add the chopped tomatoes and the chilli-ginger-garlic-sauce-paste. Add salt and cook for 2-3 minutes. add water IF you want a gravy.
4. add the drained pasta, toss into the masala and cook for 2 minutes.

PASTA READY.

you also may...
prepare the pasta as above.
put in a baking tray. grate cheese over it.
preheat oven to 200C and bake for 10 minutes.

                                                                                          

                                                           

Butter Chicken

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 can (400g or 14 oz) of tomato paste
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

Preparation:

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!                                                                                    
•                                                
• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!                                                                                
• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!                                                                                    
•                                                
• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!                                                                                    

                                                 

•  

Sarson ka saag

Ingredients:

• 1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms)
• 1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
• 2 green chillies
• 1 tbsp grated ginger (or paste)
• 1 tbsp grated garlic (or paste)
• Salt to taste
• 2-3 tbsps ghee (clarified butter)
• 1 large onion grated
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Juice of 1/2 a lime/ lemon
• 1 tbsp bengal gram flour/ maize flour

Preparation:

• Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
• Mash the greens mix well to make a course paste.
• In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
• Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
• Add the greens mix to this and stir till blended.
• Garnish with a dollop of butter and serve with Makki ki roti