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Wednesday, 31 October 2012

STARTER AND SALAD !

STARTER AND SALAD NO 88! http://chilli2cherry.com



APPLE AND KIWI SALAD

BASE:
            lettuce leaves

BODY:
             60gms collective dices of ripe apple and kiwi

DRESSING: 
                     5ml olive oil + 5ml orange juice + 5ml honey + 5ml lime juice + salt + 2crushed peppercorns

GARNISH:
                   mint sprig 


Tuesday, 30 October 2012

INTERNATIONAL MENUS!!

MENU NO.20




GERMAN POTATO SALAD

LINSENSUPPE

MEATBALLS

SPAETZLE


GERMAN POTATO SALAD

Prep time                                       25minutes
Potatoes                                        150gms
Bacon                                            1 rasher
Onions                                           30gms
Vinegar                                          5ml
Oil                                                 15ml
Sugar (powdered)                           3gm
Salt                                                 to taste
Crushed black pepper corns            10nos
Chopped fresh parsley                     2sprigs
Lettuce                                            4leaves

METHOD:

Peel, and cut potatoes into macedoine (.75cmdices).boil, drain and dry in a neat and clean cloth. Cut onions into dices. Sauté bacon and onions in a large deep skillet until browned and crisp. Combine all the ingredients immediately. Serve over a bed of crisp lettuce, garnished with chopped parsley. Serve warm or cold.

TIPS:

Salad can be garnished with chopped chives.
Bacon is optional. Bacon gives a smoky flavor to the salad.

LINSENSUPPE

Prep time:                     1hour
Lentils                           100gms
Water                            800ml
Onions                          30gms
Garlic                             4cloves
Carrots                          50gms
Celery                            20gms
Parsley                          10gms
Butter                            10gms
Bacon                            1rasher
Flour                              10gms
Vinegar                           10ml
Salt and pepper               to taste

METHOD:

Soak lentils in water for 30 minutes. Boil the lentils in water/ stock. Add in brunnoise of onions, garlic, carrots, celery, bacon and salt. Prepare Beurremanie and add into the soup. Add vinegar, adjust consistency. Serve hot garnished with croutons.

TIPS:

Beurremanie is equal quantities of butter and flour mixed.
You may also use chicken stock.

MEATBALLS

Prep time                                                 30minutes
Minced beef/lamb                                    200gms
Garlic                                                      6cloves
Onions (finely chopped)                           50gms
Seasoning                                                 to taste
Celery                                                      10gms
Egg                                                          1no
Bread crumbs                                            50gms
Corn flour/flour                                         20gms
Worcestershire sauce                                 1tspn
Oil                                                             75ml

SAUCE-

T .puree                                                     30gms
Stock                                                         75ml
Worcestershire sauce                                  5ml
Seasoning                                                  to taste
Sugar                                                         2gms

METHOD:

Squeeze out water from the mince through neat and clean cloth (muslin cloth). Combine mince with chopped garlic, onions, celery and rest of the ingredients. Shape into balls about 1” diameter. Heat oil and shallow fry the balls over medium heat till done. Prepare sauce with the ingredients and pour over the balls. Serve hot.

TIPS:

Meat balls can be cooked in the oven also.
Sauce can be thickened with beurremanie /corn flour dissolved in small quantity of water (slurry).

SPAETZLE

Prep time                                 20 minutes
Flour                                       125gms
Salt                                          a pinch
Pepper powder                         a pinch
Nutmeg                                    a pinch
Eggs                                        1 no
Butter                                       20gms
Chives                                      2-3gms
Milk                                          50ml

METHOD:

Combine flour, salt, pepper and nutmeg. In another mixing bowl, whisk eggs, milk and nutmeg. Add in the flour, stirring continuously, form a thick paste. Rest the paste for 10-15 minutes. Boil water along with salt. To form spaetzle, hold a large holed colander or spoon over the simmering water and push the paste through the holes. Cook for 3-4 minutes or until spaetzle floats to the surface, stirring gently to prevent sticking. Drain and refresh, add a spoon of oil. Melt the butter in a large skillet over medium heat; add the spaetzle, tossing to coat. Cook for a minute to give the pasta some colour, and then sprinkle with the chopped chives and season with salt and pepper before serving.

TIPS:

 Nutmeg gives a nice aroma to the pasta.
Add few drops of oil in boiling water. This will prevent the pasta from sticking.


Monday, 29 October 2012

SOUP!

TODAY'S RECIPE:


VEGETABLE BOUILLON

Vegetable stock 800ml
 Mushroom (white) 20gms
French beans 20gms
Carrots 25gms
Salt to taste
Tobacco five drops
Mixed dried herbs a pinch
Chopped parsley 1sprig
Sliced olives 1pc
Celery 5gms

PREPARATION:

String beans peel carrots. Cut into julienne beans, carrots and celery. Slice mushrooms. Boil stock, add herbs and simmer for 10 minutes. Strain through a double muslin cloth. Return to heat. Season add in tobasco, prepared vegetables, boil for 5 minutes. Transfer into a bowl, garnish with sliced olives and parsley and serve immediately.

Sunday, 28 October 2012

TODAY'S POST!!

SNACKS / STARTERS



DRUMS OF HEAVEN

Chicken wings 8pcs
Salt and pepper to taste

Batter –

Egg 2nos
Refined flour 25gms
Corn flour 20gms
Chilli flakes a pinch
Paparika ¼ tspn
Worcestershire sauce 5drops
Ginger-garlic paste  ½ tspn
Oil to deep fry
Salt to taste


PREPARATION:

Give a slit on top of the chicken wing and scrape the flesh to one size. Remove the thinner bone. Apply salt and pepper. Prepare batter. Dip the chicken wings and deep fry in hot oil. Drain and serve with ketchup / garlic sauce.  


drums of heavens!chilli2cherry.com

Saturday, 27 October 2012

INTERNATIONAL MENUS!!

TODAY'S POST!!



WONTON SOUP

SHREDDED CHICKEN WITH CELERY

VEGETABLE SPRING ROLLS

CHOW MEIN


WONTON SOUP

PREP TIME:                             60Minutes

Chicken stock                         750ml
Spring onion                          2bulbs
Salt and pepper                     to taste
Soy sauce                               2ml
Ajinomoto                              a pinch
Chili paste                              a pinch

WONTONS-

Refined flour                          25 gms
Egg                                          1/4no
Water                                     to bind
Salt                                          a pinch

Method:

Prepare dough for wonton sheets. Roll out thinly and prepare wonton sheets 2cm by 2cm pcs. Shape into wontons (nurse’s cap). Boil wontons in salted water for a minute. Remove. Bring stock to a boil. Season with salt and pepper, soy sauce, ajinomoto and chili flakes. Add boiled wontons; finish off soup by adding greens of spring onions finely chopped.

Tips:

Stuffing may also be used for the wontons.

Fish stock can replace chicken stock.

SHREDDED CHICKEN WITH CELERY

Prep time:                                        30minutes

Boneless chicken                             250gms
Egg                                                    1/2no
Corn flour paste                              10ml
Oil                                                     to fry
Celery                                               20gms
Chili flakes                                       1/2gm
Ginger                                              5gms
Sugar                                                2gms
Rice wine                                         15ml
Seasoning                                        to taste
Spring onion                                    20gms
Ajinomoto                                        a pinch
Soy sauce                                         5drops

Method:

Shred chicken uniformly. In a bowl, mix together egg, corn flour paste and salt. Add in chicken. Deep fry chicken in a wok, remove and keep aside. Heat 30ml oil in a wok, add shredded celery, chopped ginger, chili flakes and chopped spring onions. Stir fry for 30 seconds. Add in the chicken, sugar, seasoning and rice wine. Stir fry and serve hot.

Tips:

Chicken breasts are ideal for this dish.

Do not overcook chicken.

VEGETABLE SPRING ROLLS

Prep time:                     60minutes

SHEETS-

Flour                              100gms
Eggs                               2nos
Salt                                to taste
Corn flour                     2tspn
Oil                                  5drops
Water                            to make batter

STUFFING-

Carrots                          125gms
Onions                          60gms
Cabbage                        100gms
Capsicum                      50gms
Mushrooms                  3nos
Seasoning                     to taste
Oil                                  30ml
Soy sauce                      5ml
Ajinomoto                    a pinch
French beans                25gms
Oil                                  to fry

Method:

Make a smooth batter for the spring rolls and prepare large thin pancakes on a non-stick pan. Keep aside. Shred all vegetables. Heat 30ml oil in a wok and stir fry all vegetables for about a minute. Add seasonings. To make spring rolls, place two tbspn of the filling in the center of the sheets. Fold in sides and form a tight roll, sealing the edge with a little flour and water paste or egg and water paste. Deep fry in hot oil until golden.

Tips:

Vegetables should remain crunchy after stir frying.

CHOW MEIN

Prep time                                         45minutes

Fresh noodles                                  200gms
Refined oil                                        50ml
French beans                                   25gms
Onions                                              50gms
Bean sprouts                                    50gms
Carrots                                             50gms
Cabbage                                           75gms
Salt                                                   to taste
Pepper                                              to taste
Ajinomoto                                        a pinch
Spring onions                                  30gms
Soy sauce                                         1/2tspn
Vinegar                                            1tspn
Capsicum                                         50gms

Method:

Prepare vegetables, cut onions, carrots, capsicum, French beans into juliennes. Shred cabbage. Blanch noodles in boiling salted water. Drain and cool under running water. Mix in 10 ml of oil and keep aside. Heat remaining oil in a wok, stir fry the vegetables. Add in all the remaining ingredients except chopped spring onions. Stir fry until well mixed. Add in the noodles, and dish out immediately.

Tips:

Do not overcook vegetables or noodles.






Friday, 26 October 2012

STARTERS AND SALADS NOS.87

                                                 KIWI AND PERSIMMON SALAD!!


KIWI AND PERSIMMON SALAD
BASE: lettuce leaves
BODY: 60gms collective strips of persimmon (ripe) + quartered kiwi (ripe)
DRESSING: 5ml of olive oil + 5ml lime juice + 2 crushed pepper + 5ml honey + salt
GARNISH: lemon wedge and almonds


Thursday, 25 October 2012

TODAY'S POST!


AKHROT  KEBABS (WALNUT )


AKHROT KE KEBABS (WALNUT)

Walnut kernels 200gms
Onions (sliced) 20gms
Khoya 50gms
All spice powder 5gms
Green chillies chopped 10gms
Roasted cumin powder 1tspn
Cornflour 15gms
Hung curd 50gms
Ginger chopped 10gms
Oil to shallow fry
Salt to taste
Chopped coriander leaves 10gms
Chopped raisins 10gms





PREPARATION:
Boil walnut kernels in water for about 15 minutes. Drain. Heat oil in a pan, sauté onions, green chillies and ginger and ginger for a minute. Add in khoya (evaporated milk), stir for 5minutes. Add in walnuts. Cool the mixture and grind on a grinding stone till smooth. Mix in corn flour, cumin, all spice powder, raisins, salt and coriander leaves. Divide into balls weighing 40gms each. Stuff each with hung curd and shape into round patties. Shallow fry on both sides until brown on both sides. Drain on an absorbent paper, serve immediately.
                             ENJOY COOKING N EATING!! J

Wednesday, 24 October 2012

INTERNATIONAL MENUS!!


TODAY'S POST!!





SWEET AND SOUR PRAWNS

FISH SZECHWAN

HOT AND SOUR CABBAGE

STEAMED NOODLES


SWEET AND SOUR PRAWNS

Prep time                      20min

Prawns                          200gms
Oil                                  For deep frying

Batter-

Egg                                2 no
Flour                              20gms
Corn flour                     10gms
Salt and pepper            to taste     
Ajinomoto                    a pinch
Water                            if required

SAUCE-

Oil                                10ml
Stock                            50ml
Vinegar                         15ml
Sugar                            10gms
Ketchup                        15ml
Soy sauce                      2ml
Seasoning                      to taste
Red chili powder            1gm
Spring onion                  1bulb
Corn flour paste             to thicken

Method:

Shell and devein prawns. In a mixing bowl prepare batter. Heat oil in a wok; dip the prawns in the batter and deep fry till golden. Dish out on to a plate and pour over the prepared sauce over the prawns or serve separately. Garnish the prawns with the chopped greens of spring onions.

Tips:

Keep the tails of the prawns intact.
Replace red chili powder with paprika.

FISH SZECHWAN

Prep time                               40minutes

Whole fish                             1pcs
Soy sauce                              10ml
Oil                                         100ml
Oyster sauce                          10ml
Ginger                                    10gms
Black mushrooms                  2nos
Bamboo shoots                      2nos
Rice wine                                10ml
Fish stock                               150ml
Garlic chili paste                    1tspn
Red wine vinegar                   1tspn
Sugar                                    2gms
Corn flour paste                     to thicken
Spring onions                         10gms
Salt                                         to taste

Method:

Fine chop ginger, onions, mushrooms (soaked in hot water) and bamboo shoots. Clean fish; remove head, tail, scales and fins. Make three gashes on each side of the fish. Rub one tspn of soy sauce over it. Heat oil in a wok and fry the fish for 2minutes on each side. Remove. Heat  20ml oil stir fry spring onions and ginger for about 2 seconds, add in mushrooms, bamboo shoots, oyster sauce, soy sauce, rice wine and wine vinegar. Stir fry for 30 seconds. Add chili-garlic paste and stock and bring to boil. Thicken the sauce. Add the fried fish. Cook for another minute. Check seasoning and immediately serve.

Tips:

Use carp/pomfret/snapper for the dish.
If the fish is large, then cut into smaller pieces on the bone.
Do not overcook the fish, it should be cooked and intact.

HOT AND SOUR CABBAGE

Prep time                     20minutes

Chinese cabbage          225gms
Oil                               30ml
Ginger                         10gm
Chili paste                   5gm
Stock                          50ml
Soy sauce                   2ml
Rice vinegar                10ml
Salt                             to taste
Red pepper                 5gms
Sesame seeds              5 gms

Method:

Wash and shred cabbage. Chop ginger and make flakes out of red pepper. In a wok, heat oil to a smoking point, add ginger and stir fry for 5 seconds. Add cabbage and stir fry for a minute. Add chilli paste, stock, soy sauce, vinegar. Reduce heat and cook, stirring occasionally for 4-5 minutes. Season with salt. Serve topped with pepper flakes and toasted sesame seeds.

Tips:

Cabbage should stay crunchy.
Use either chicken or vegetable stock.

STEAMED NOODLES

Prep time:                              50 minutes

White of spring onions         2 nos
Ginger                                 5gms
French beans                       50gms
Carrots                                100gms
Pork/chicken                        100gms
Fresh noodles                       200gms
Salt                                       to taste
Soy sauce                             a few drops
Ajinomoto                             a pinch
Oil                                        20 ml

Method:

Shred meat, chop ginger, onions and julienne the beans. In a wok, heat oil and stir fry. Add seasoning, soy sauce and ajinomoto. Keep aside. In a steamer, steam the noodles for about 30 minutes. Mix in the stir fried meat and vegetables. Return the noodle mixture to the steamer and steam for another 5 minutes. Serve hot.

Tips:

 You may substitute the meat with prawns and also add oyster sauce.