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 

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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.

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.

CHILLI2CHERRY.COM

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

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.

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

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

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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.