Chinese Noodle Chicken

Chinese Noodle Chicken

Serve : 4

INGREDIENTS :

• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion
• 2 cups broccoli florets
• 2 carrots, julienned
• 2 cups snow peas
• 4 cups dry Chinese noodles
• 1/4 cup teriyaki sauce

DIRECTIONS :

• In a large skillet brown chicken in oil, stirring constantly until juices run clear.
• Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
• Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

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Egg Biryani

Egg Biryani

Serves 2 people

Ingredients :

• 3 Cups basmati rice (Preferably)
• 3 -4 Boiled eggs
• 3 big onions sliced
• 3-4 big tomatoes chopped
• 2-3 green chillies slit
• 1/2 cup curd
• 1 tbsp lime juice
• 1 tbsp turmeric powder
• 1 tbsp red chilly powder
• 1 tsp ginger garlic paste
• 1 tsp jeera powder
• 1 tbsp chat masala powder
• 1/2 bunch chopped coriander
• salt
• water
• oil/fat

Prepare :

• Boil the eggs and kip it ready. You can either divide the eggs into 2 halves or keep it whole.
• Now soak the rice for atleast 20mins in luke warm water.
• In a non stick vessel boil water and add rice and cook till half done.
• Add salt and half the lemon juice while boiling rice.
• Strain excess water and keep rice aside.
• In other non stick vessel heat oil/ fat now add in sliced onions and cook till transclucent.
• Add in chopped tomatoes and cook for a while.
• Stir in it ginger garlic paste, turmeric powder, red chilly powder, jeera powder, lime juice, curd, corriander leaves, salt, slit green chillies and chat masala powder.
• Stir well and cover and cook till all blends well.
• Now add in it boiled eggs and cook for a min or two more.
• Further add in it half boiled rice as making a top layer on the masala.
• Now add little water as required and cover and cook on low flame.
• Check for doneness after 10 mins and if needed keep the vessel on a tava and cook till all is done and aromas are out.
• Lastly garnish with chopped corriander leaves and green chillies.
• Serve hot and gain praises.

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Picanha

Picanha

Picanha is a tender beef well appreciated all over Brazil for grilling. It has a layer of fat, which should be removed only after grilling. You can find picanha in most European countries by the name of cap of rump, also called Tri-Tip. In USA, you also can taste picanha, which is one of the best cuts of beef. But you have to ask the butcher in your favorite grocery store to cut it for you. Just tell the butcher you want the cap of the top sirloin. It should looks like the photo below and weighs between 2 to 5 pounds the entire piece.

Ingredients :

• one entire piece of picanha
• rock salt
• garlic paste

Prepare :

• Cut the picanha into 2 inch-thick beefs
• Leave the fat layer on it (just remove after grilling)
• Rub the rock salt on the meat alone or with garlic paste
• Arrange the meat in skewers or directly over the grill
• Cook the meat to your preference.
• In the Brazilian way, you can slice the outer layers and keep the rarer meat in the grill for more cooking.

Serve :

Serve with white rice, vinaigrette, or your preferred sauce.

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Shish Kebab

Shish Kebab

Ingredients :

• 1 kg. lamb meat (from thigh or shoulder) cut into small pieces
• 4 tomatoes
• 2 green peppers

Preparation :

Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.

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Creamy Squash Soup

Creamy Squash Soup

I love pureed vegetable soups, and I wanted to make a squash soup that was not too sweet. I decided to flavor the chicken broth with a touch of smoked chili pepper which added a little smokiness as well as a little heat. This soup freezes well, and you can use your choice of garnish from chopped fresh herbs, to a dollop of cream, or perhaps some crisp croutons. The amount of chicken broth you use depends on how large your squash is, as well as how thick or thin you prefer your soup. This soup is really quite healthy as it is creamy without the use of any cream. The soup is photographed in a ceramic bowl from Deruta, Italy.


Serves 4 to 6

Ingredients :

• 1 Large Butternut Squash
• 1 Medium Onion
• 2 Cloves Garlic
• 2 Tablespoons Butter
• Smoked Chili Pepper (Chipotle Peppers Work Well)
• Salt And Pepper
• 1/2 Teaspoon Cinnamon
• Chicken Broth (About 3 Cups)

Preparation :

Cut the squash in half and remove the seeds. Cook the squash by either roasting at 350 degrees F. in the oven until fork tender, or by microwaving it. Let cool to room temperature. Heat the chicken broth in a sauce pan and add the chili. Simmer on low until needed.

Cut the onion and garlic into small dice, and sauté in the butter until tender and soft. Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic, and half of the chicken broth. Puree until smooth, adding additional broth as needed. If you like your food a bit on the spicy side, you can cut the chili in half and add it as well into the food processor to be blended. Once you have a smooth mixture, return the squash to a saucepan and keep warm. Season your soup with cinnamon, salt and pepper. Some people prefer a little more cinnamon than I have indicated, but I find it tastes too much like pumpkin pie if more is added. Serve the soup warm, with your garnish of choice.

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Carrot Raisin Salad

Carrot Raisin Salad

A classic tradition in many countries is a carrot raisin salad. Learn how to make a carrot raisin salad with this easy recipe.

Ingredients :

• 3 cups shredded carrots
• 1/4 plus 1 tablespoon mayonaise
• 1/2 cup raisins
• 1 teaspoon lemon juice
• 1/4 cup toasted, slivered almonds

Preparation :

Combine shredded carrots and raisins in medium bowl. Add mayo and mix well. Stir in toasted almonds. Mix in lemon juice and refrigerate for 2-3 hours prior to serving.

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Cabbage With Chinese Sausage

Cabbage With Chinese Sausage

Cabbage and Chinese sausage pair together nicely in this simple home-cooked dish. Both Chinese pork sausages and hot bean sauce are available at Asian markets (find more information about hot bean sauce at the bottom of the recipe directions). If you don't want to add a cornstarch/water thickener at the end, reduce the amount of chicken broth to 2 tablespoons.

Cabbage with Chinese sausage serves 4 to 6 as a side dish.

Prep Time : 10 minutes

Cook Time : 7 minutes

Ingredients :

• 1 - 1 1/4 pounds Suey Choy (Napa Cabbage)
• 2 Chinese pork sausages (Lop Cheong)
• 2 green onions (spring onions, scallions)
• 1/4 cup sodium reduced chicken broth
• 1 teaspoon (or to taste) hot bean sauce (Toban Djan)* or chili paste
• 1/2 teaspoon granulated sugar
• 1 teaspoon cornstarch
• 2 teaspoons water
• 2 tablespoons canola or peanut oil for stir-frying
• 2 garlic cloves, minced (about 3 teaspoons)
• 1/2 teaspoon salt
• 1 tablespoon rice wine or dry sherry

Preparation :

• Remove the core from the cabbage. Chop the leaves crosswise into even pieces about 1 1/2 inches wide. Thinly slice the sausage on the diagonal. Chop the green onion into 1-inch pieces.
• In a small bowl, combine the chicken broth, hot bean sauce, and sugar. In a separate small bowl, stir together the cornstarch and water.
• Preheat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic and salt. Stir for 10 - 15 seconds.
• Add the lower white parts of the green onion, and the sausage. Stir-fry the sausage for 2 minutes.
• Push the sausage to the sides of the pan. Add the chopped cabbage. Sprinkle the rice wine or sherry over. Stir-fry for about 1 1/2 minutes, until the green leaves darken slightly.
• Restir the sauce and pour it over the cabbage. Reduce heat and let simmer for 1 1/2 minutes. Add the green onions. Check the seasoning, adding soy sauce, salt or pepper if desired.
• Give the cornstarch and water mixture a quick re-stir. Turn the heat back up and add the mixture in the middle of the wok, stirring quickly to thicken. Stir to mix everything together and serve hot.

Hot bean sauce (Toban Djan) is a fermented paste that combines hot chilies with broad beans, also called fava beans. Several brands can be found in Asian markets, including Lee Kum Kee's "Chili Bean Sauce."

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Punjabi Pakoras

Punjabi Pakoras

Ingredients :

• 1 large onion
• half of gobi (cauliflower)
• 1 large potatoes
• hari mirch(green chillies)
• garlic/ginger paste
• 1 tsp yogurt
• besan (according to need)
• 1 tsp salt
• 1 tsp gram masala
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp red mirch powder
• fresh cilantro chopped
• oil to fry

Directions :

• First take a large bowl cut all the vegetables listed above in any shape you want.
• Then mix the ingredients the spices with the yogurt and besan and garlic and ginger paste.
• Make sure its mix well in a smooth paste type then leave it for 10 min aside.
• If you time it right, you can heat up the oil for deep frying parallely
• After frying, sprinkle chaat masala or dry mango powder. Serve with hari chutney. Enjoy!

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Brigadeiro

Brigadeiro or Negrinho

SERVING SIZE : 40 candies

INGREDIENTS :

• 1 can (14 oz) sweetened condensed milk
• 1 tablespoon margarine
• 3 tablespoon cocoa powder

PREPARE :

Cook over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder.

Cook the mixture until it thickens enough to show the pan bottom during stirring.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.

Roll the balls over chocolate jimmies to decorate.


Hint : Grease your hands with margarine to make the balls easily.

If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold water. If you cooked enough, this sample should hold the shape after cooling down in the water.

The cheapest , low grade sweetened condensed milk is the best to make the brigadeiro because they have more starch on them, which helps the candy to hold the shape.
In US, buy the sweet condensed milk from the Walmart brand "Great Value", cook this brand for 20 minutes in medium heat stirring continuously and your brigadeiro is with the right consistency.


SERVE :

Place the balls in candy cups to serve.

They are great for birthday parties.

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Rice Soup With Tomatoes

Rice Soup With Tomatoes

Ingredients :

• 6 glasses of meat broth
• 1/3 glass of rice
• 1/2 kg. tomates
• parsley
• salt to taste
• 1 tablespoon margarine

Preparation :

• Wash the rice and put it into a saucepan with the margarine, salt and the meat broth.
• Place the saucepan on heat. Put one of the tomatoes aside and grate the rest.
• Add the grated tomatoes to the saucepan.
• Peel the remaining tomato and cube.
• Put the tomato in a saucepan and let the soup cook for 15 more minutes until the rice softens.
• Remove saucepan from heat and serve the soup after topping it with chopped parsley.

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