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