ACHARI CHICKEN

ACHARI CHICKEN

Ingredients:

• 1 kg Chicken cut into pieces
• 3 Tomatoes finely sliced
• 4 Onions
• 6 Green Chillies
• 2-3 teaspoon Cooking Oil
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 1 tablespoon Cumin Seeds
• 1 tablespoon Fennel Seeds
• 1 tablespoon Mustard Seeds
• 1 tablespoon Nigella Seeds
• Red Chili Powder as to taste
• Salt as to taste
• Quarter tablespoon Turmeric Powder.
• 1 tablespoon Lemon Juice
• 250 grams Plain Yogurt

Preparation:

1. Heat oil in a heavy based pan on medium heat. Add onions and fry until golden brown. Add tomatoes and saute until they are well soft.
2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
3. Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan until they brown.
4. Take 2-3 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Add the turmeric powder to this grinned powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5-10 minutes............... AND ENJOY

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Chilli beef dumplings (Chinese Dumplings)

CHILLI BEEF DUMPLINGS

Ingredients:

• 1 pound (500 g) peeled shrimp
• 4 pounds (2 kg) ground beef
• 1 tablespoon minced ginger root
• 2 crushed garlic cloves
• 1 minced shallot
• 5-6 chopped green onions
• 3 leaves chopped cabbage 
• 1 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoon chilli sauce
• 1 tablespoon sesame oil
• 1 pinch white sugar
• 10 ounce gyoza
• 1/2 cup water
• salt to taste
• white pepper to taste
• vegetable oil
• butter

Preparation:

1. Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
2. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
3. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes......... and enjoy.

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CHICKEN LASAGNE, SAVOUR PULAO and RICE CHAT

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Eggless Date Cake and Pina Colada

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Spicy Peach Chutney

PEACH CHUTNEY

Ingredients:

• 4 pounds sliced peeled peaches
• 1 cup raisins
• 1/4 cup pickling spice
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 4 cups packed brown sugar
• 4 cups apple cider vinegar
• 5 ounces chopped preserved ginger
• 1 1/2 tablespoons chili powder
• 1 tablespoon mustard seed
• 1 teaspoon curry powder

Preparation:

1. In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
2. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
3. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

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MASALA MORNINGS - 17th June 2014 - MANDA PATTI

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Ingredients:

• Plain flour 1 kg
• Water as required while kneading
• Salt as per taste
• Oil 7 tablespoons

Preparation:

1. Mix flour with salt and knead it. Now make small balls of it, flatten them with the help of rolling pin and dip oil or ghee and make layers after putting one puri after another. Leave it for some time. Now again flatten it with the help of a rolling pin and fry them and open them and later cut them.

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FOR MORE FOODS VISIT >>>>>>>>>>>> F AND F

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FOOD AND HEALTH CORNER

BANANA COCONUT TAPIOCA PUDDINGS

Ingredients:

• 1 cup tapioca pearls
• 400g can coconut milk
• 1 cup water
• 1/2 cup finely chopped palm sugar
• 3 just ripe bananas, peeled, thickly sliced
• 2 tablespoons finely grated dark palm sugar
• 1 tablespoon water
• 1 tablespoon sesame seeds
• 1 mango, peeled, thinly sliced
• 1/2 ripe pineapple, peeled, thinly sliced

Preparation:

1. Place the tapioca in a large bowl and cover with cold water. Set aside for 2 hours to soak. Strain through a fine sieve. Cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.
2. Meanwhile, combine the coconut milk, water and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Add the tapioca and gently stir to combine. Remove from heat and set aside to cool slightly. Add the banana and transfer to a bowl and cover with plastic wrap. Place in the fridge to chill.
3. Combine the dark palm sugar and water in a small frying pan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the sesame seeds and cook, stirring, for 2 minutes or until syrup thickens.
4. Spoon the tapioca among serving bowls. Serve topped with mango and pineapple slices and drizzle with sesame syrup.

For More Foods Visit...... >>>>>>>>>>>>        F and F >>>>FOOD

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