Sautéed Lamb Slices with Scallion

This is one of the most popular Chinese food recipes, The thinly sliced meat acquired very good flavor from all the onions.This recipe is also been translated as:quick-fried mutton slices with scallions. I collected it from Chinese food recipes.

Ingredients for Sautéed Lamb Slices with Scallion:

½ cup oil
1 tbsp sesame oil
½ tsp salt (or to taste)
2 tbsps soy sauce
1 tbsp dry sherry
½ lb lean lamb, very thinly sliced
1 tbsp red wine vinegar
½ tsp ground Szechuan or black peppercorns
2 garlic cloves, minced
½ lb scallions (2 bunches)

Directions to cook Sautéed Lamb Slices with Scallion:

1,Mix together 1 tbsp of the soy sauce, the salt, sherry and 2 tbsps of the oil. Add the lamb slices and leave it to marinate for 5 minutes. Mix the remaining soy sauce with the vinegar, sesame seed oil and pepper in a small bowl.

2,Heat the remaining oil in the pan. Add the garlic and stir fry for about 10 seconds. Add the meat and stir fry until browned.

3,Shred a few of the scallions and set aside for garnish. Cut the remainder into 2 inch pieces and add to the meat together with the vinegar mixture. Stir-fry for a few seconds. Serve hot, garnished with the reserved scallions.

KHEEMA PAKODAS

I took it from my aunt & made it for the first time but it tasted really good. 

served it straight, there was no time to capture it. 

INGREDIENTS:

1.  MINCED MEAT (KHEEMA) - 1/2 KG
2.  GREEN CHILLIES - 5-6
3. CUMIN SEEDS (JEERA) - 3 TBSPN
4. Split Roasted Gram - 1 cup
5.  ONIONS-2 (FINELY CHOPPED) 
6. BESAN FLOUR (GRAM FLOUR ) -  2 CUPS
7. CORIANDER - 1 CUP(FINELY CHOPPED)
8. CHILLY POWDER - 3 TBSPNS
9. SALT TO TASTE
10. GARAM MASALA - 1/2 TBSPN
11. CORIANDER POWDER - 3 TBSPNS 
12. GINGER-GARLIC PASTE - 3 TBSPNS
13. OIL FOR DEEP FRY 

PROCEDURE;

•  Grind the Green chillies, cumin seeds & split roasted gram in a mixer jar  untill you get a smooth powder.
• Take minced meat in a big bowl to that add the above prepared powder, ginger-garlic paste, coriander powder, garam masala, besan flour, chopped onions, chopped coriander leaves, chilly powder, salt and mix well.

• Make the kheema patties of desired size. Make them a little flatter so that it cooks fast.
• Heat the oil in a non stick pan and deep fry these patties both sides till it turns in to a brown colour.
• Remove from the pan and keep it in a tissue paper till it absorbs oil.
• serve it hot with sauce.

Tomato Rasam

I learnt this from my mom

Ingredients:

3 Tomatoes
2 Red chillies
4-5 cups Water to boil tomatoes
1 stalk Curry leaves
1 stalk Coriander leaves
5-6 cloves Garlic grated
2 tsp Rasam Masala powder
5-6 Peppercorns
1/2 tbsp chilly powder
1 1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 small strip Tamarind
1 tbsp oil
Salt to taste  

Procedure: 

Slightly make a slit to tomatoes & put them in boiling water along with tamarind, simmer for 5-8 minutes, till the tomatoes become soft. keep it aside to cool.

Heat 1 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside.

Separate the water from boiled tomatoes and keep it aside and mash the boiled tomatoes and tamarind( or else u can use mixer)In a deep pan, pour oil, to that add mustard seeds and remaining cumin seeds and allow to splutter.

Now add curry leaves & dry red chillies.(do it in low flame)

Pour the thick tomato pulp and now, add that water.

Add rasam masala powder, chillipowder, roasted pepper & cumin seeds powder, salt & coriander leaves(finely chopped)

If necessary add little water.

Allow it to boil for few minutes in low flame.

Mash the garlic cloves and add to it and stir 2-3 minutes.

Serve hot as a soup or with steaming hot plain rice and papads

chinese fried rice

carolcusine.blogspot.com

Ingredients

1 cup Basmati rice (cooked)
½ cup shredded cabbage
1 carrot (peeled & diced)
1/4th cup frozen peas
1/2-1 tsp white pepper powder

1/2 tsp ajinomoto (optional)
3 tbsp peanut oil
Salt to taste
3-4 spring onions (finely chopped)

Procedure

·         Spread the cooked rice on a wide plate. Add a teaspoon of cooking oil, sprinkle couple of pinches of white pepper and salt, mix lightly and let cool completely. Heat oil in a thick bottomed pan/ wok, once the oil is smoky hot, add carrots, peas, spring onions and stir fry for 2-3minutes on high heat. Add shredded cabbage, ajinomoto and remaining white pepper. Stir fry for 2 more minutes on high heat. Add a little of salt to taste. Then add the rice, and mix lightly taking care not to break or crush the rice. Add the spring onion
leaves and let it cook for 5 more minutes.

·         Serve hot with any Chinese gravy or wet Manchurian.

·         Leftover rice works well for this dish. You can add soy sauce for extra flavor. Quick and easy way to get cold rice is, cool down the fresh cooked rice to room temperature and spread it on a plate and keep in fridge for ½ hr (or until done with ur preparation and stir fry).

Shahi Rice Pulao

Ingredients:

2 cups of Basmati Rice soaked in water for 30 minutes

·        2 small diced carrots

·         1 cup of fresh green peas

·         2 cloves

·         1 stick of cinnamon/dal chini  stick

·         1 bay leaf / tej pata

·         1 tsp of cumin / zeera seeds

·         2 tsp of oil

·         Water

·         Salt to taste

·    

     1 tbsp pf lemon juice

Directions

1.     In a non stick deep dish pan add little oil.

2.     On a low medium heat add cumin seeds, bay leaf, cloves, dalchini.

3.     When the oil is infused with all dry spices. Add carrots and peas.

4.     Let them cook for 2-3 minutes.

5.     Add rice to the pan and add salt.

 

6.     Add water to the pan with tbsp of lemon juice.

7.     Let the rice cook for 10 to 12 minutes.

8.     Enjoy the shahi pulao. Serve them on rice plate but take out the tej pata and cinnamon stick before serving.

Lemon is key ingredient here, it gives little citrus flavor to the rice and protects rice to stick to the pan. Cinnamon and tej pata gives so much of flavor and odour to the rice that you will remember the special rice order you eat in fancy restaurants. Neighbors will be dropping in anytime...

Schezwan Rice

-U need-

1. 2 cups cooked Basmati rice or Chinese Rice
2. 1/2 each of green and red bellpeppers chopped lengthwise
3. 1/2 cup parboiled carrot chopped lengthwise
4. 1/2 cup parboiled beans chopped,
5. 2 bunch Scallion/spring onions/green onion ,green and white part chopped separately
6. 2 tblsp garlic ,chopped
7. 1 tsp grated ginger
8. 2 tbsp Schezwan sauce,1 Tsp Dark Soya sauce(low sodium),1/2 tsp White Distilled Vinegar
9. Salt and crushed Black pepper to taste
10. 1 tblsp Sesame Oil

Note-

 
1)Can add mixed veggies,mushrooms,bokchoy,green peas,baby corn.

 
2)Can add MSG(Ajinomoto)for the perfect taste...i skipped it seeing its nt good for health

 
3)Can add 2 eggs,after the veggies r sauted well n crisp.

 
4)Add salt carefully as schezwan and soy sauce both contain salt..

Method- 

• Wash and Soak rice for 1/2hr and cook rice (it shld nt b mushy,the grains shld b fluffly and separate)

• Heat oil in the wok .Saute the Ginger,Garlic till the raw smell of ginger garlic goes off.Add white part of spring onion and saute for 30sec.

• Then add the Sliced n Chopped veggies.All the vegetables should be just crisp,and shld still hv there crunch.

• Now add the salt,crushed pepper,Schezwan sauce,Soy Sauce,Vinegar.Mix gently to incorporate the sauces with veggies and then add the cooked rice and saute well on high flame.

• Finally add the chopped green part of spring onions and mix well.

Serve hot with any Chinese side dish.I served with Schezwan Paneer Dry.

 

Schezwan/Sichuan Sauce-

U need-

 

• 15-18 whole dry Kashmiri red chillies, soaked in warm water for 30 mins

•  

• 10-15 crushed Garlic,1 tsp grated Ginger

•  
  Scallion,white part-2 tblsp chopped

•  
  1 tblsp white vinegar

•  
  1 tsp sugar

•  
  1 tbsp sesame oil(can use upto 5 tblsp)

•  
  Salt to taste,Water if required,as per consistency

 
Method -

 

• Drain out all the water from the chillies and discard it.Grind to a fine paste and keep aside.

• Heat Oil and add garlic and ginger.Saute for 1-2mins and scallion and saute f0r another min.add chilli paste.

•  Saute well til the chillies r cooked and raw smell goes off and the oil separates.Add vinegar,sugar and salt. Mix well, allow it to cool and store refrigerated in an air-tight container.

Maqlobah :

This dish is very famous in Palestine, Jordan and many other Arabian countries make it People can use 2 diff methods 7 diff veggies for it and this is how I have prepared it. If u r pure vegetarian then take out the chicken & use veg broth.

Ingredients

1. 2 large eggplants cut into thick circles (grilled/shallow fried until both sides golden).
2. 2 potatoes cut into thick circles (do the same as u did wit egg plants)
3. 1/1 large onion finely chopped and fried till golden.
4. 2 tbsp chopped parsley (opt)
5. 6 chicken thighs (cooked in 2 c water with and few cardamoms and garlic cloves).
6. 2 cup jasmine rice (soaked for 1/2 hour) & stained.
7. 1/4 tsp turmeric
8. 1 1/2  tsp all spices,
9. 1 1/2 salt & pepper ( or adjust to ur taste)
10. 1/2 tsp cinnamon powder,
11. 1/4 cup fried nuts & raisins

Directions

• In a pan, prepare the chicken broth and take out the chicken until half done.Set aside
• In a deep vessel, place the grilled Egg plants & potatoes all over the vessel and cover the vessel with a layer of veggies.
• Place the chicken over it.
• Then put a layer of fried onion & parsley then cover it with strained rice.

·         Make small holes in the rice and sprinkle the spices  and salt over it

·         Pour the chicken broth slowly all over the rice just to cover the rice

·         forgot 2 mention plz add 4 tbsp oil to the broth before pouring it over the rice and cover ur rice before u put it over low heat.U can also mix the spices with ur rice then place it over ur chicken & veggies,it is all up 2 u.

 

• cook over high flame until it starts to boil.
• Lower the heat and cook on dum(like biryani) over a metal disc until the rice is nice & fluffy (approx) 45 min.
• Stand for 10 -15 min then shake the vessel a little.
• Take a large round bowl & turn the vessel upside down slowly remove the vessel. this way the veg & chicken will be at the bottom and the rice will come slipping out like a cake.
• Decorate with nuts and serve with kebabs.

Thai Fried Rice

Ingredients

 

1. 1 1/2 cups basmati rice- roasted in 1 tbsp ghee and pressure-cooked upto 1 whistle with 3 1/4 cups water.
2. 1 big onion-sliced fine
3. 4 garlic cloves-chopped fine
4. ground paste of (10 sambar onions,5 garlic cloves,1 cm size ginger,2 tbsp chopped coriander leaves and 2 tsp cumin seeds ),
5. 3 tbsp grated carrot
6. 1 small capsicum-sliced fine
7. 3 tbsp chopped cabbage
8. 2 tbsp fresh greenpeas
9. 3 tbsp tomato sauce
10. 1 1/2 tsp sugar
11. 1 tbsp oil + 1 tbsp ghee
12. 3/4 tsp salt
13. 3 tbsp chopped coriander leaves

Directions

1.     Heat oil and ghee,saute chopped garlic and sliced onions till done and add the ground paste,saute for 2 mins.

2.     Add the vegetables,half the coriander leaves,salt ,sugar and 50ml water.Stir-cook for 1-2 mins.

3.     Add the done basmati rice,3 tbsp tomato sauce and the remaining coriander leaves.Mix the rice well till all blend evenly. 
     

4.     Serve this with any gravy and raita of ur choice.

MASALA PURI

My favourite food  I took it from internet.

 

Ingredients

1. 2 Cups Fresh Green Peas (Boiled)
2. ·         1/4 cup Cilantro (Coriander leaves)
3. ·         3 Green Chillies
4. ·         1 tblsp Vegetable oil 
5. ·         1 tsp Red chilli powder 
6. ·         1 tsp Garam Masala powder 
7. ·         1 tsp Chat Masala
8. ·         1/2 tsp Black Rock Salt
9. ·         1/2 tsp roasted Cumin powder (jeera)
10. ·         1/2 tsp Black Pepper powder
11. ·         2 tblsp Sweet Tamarind chutney 
12. ·         1/2 cup Yogurt (Curd)
13. ·         1 Onion chopped
14. ·         1 Tomato chopped 
15. ·         15 nos. Papdi puris
16. ·         1 cup Sev 
17. ·         Salt to taste 

Directions

1.     Grind one & half cups of boiled Green Peas with Cilantro & Green chillies with water to a fine paste. Keep aside remaining Peas for garnishing.

2.     Heat Oil in a kadai & add the ground paste. Bring to a boil.

3.     Add Red chillie powder, Salt, Garam masala, Pepper powder & Cumin powder. Mix well & allow to boil for 4-5 mins. Add extra water to adjust the consistency to medium thick. Remove from heat.

4.     On a serving plate, break 5-6 puris. Add the boiled liquid, few boiled Green peas, Sweet chutney, Chat masala, Black salt, little yogurt, Onion & Tomato.

5.     Sprinkle Sev generously all over the plate, top with chopped Cilantro & serve immediately.

Note: Adjust Green chillies accordingly. 

Tomato Chutney

INGRDIENTS: 

Tomatoes-4

Green chillies-6

Salt-to taste

Jeera- 1/2 tsp

Onions-2

Mustard seeds- 1/2 tsp


Bengal gram - 1/2 tsp

urad dhal- 1/2 tsp

Oil to fry- 3-4 tsps

PREPARATION: 

• Cut the tomatoes in to two halves.

Add

Chutnies

Coconut Chutney :

1. 2 cups of fresh coconut, shredded
2. 10 green chillies
3. 1 sprig curry leaves
4. 1 smal onion(cut in to 4 pieces)
5. 1/2 cup coriander leaves
6. 1 tsp jeera
7. 1 small tomato(cut into 4 pieces) Instead of tomato you can use tamarind juice also.
8. Salt to taste
9. 2tsp oil

• Heat  oil and add the onions, curry leaves, jeera, green chillies, tomato & coriander leaves.
• Fry till done.
• Add this to the coconut and blend into a smooth paste.
• Add salt to taste.
• Add little bit water (if reqiured)
• Mix it well.
• Goes well with dosas, idli and plain rice.