Achari Murgh - Maunika Gowardhan

Chicken cooked with pickling spices

Ingredients

750 gms Chicken on the bone skinless medium sized pieces

3 tbsp mustard oil or vegetable oil

1 tsp fenugreek seeds

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds

½ tsp nigella seeds or onions seeds

4 dried whole red chilies

2 tbsp ginger garlic paste

1 large white onion finely sliced

1 ½ tbsp tomato puree

½ tsp turmeric powder

2 tsp red chilli powder

100 mls water

100 mls lightly beaten yoghurt

1 tbsp lemon juice

Salt to taste

Chopped coriander to garnish

Method

1. In a heavy bottom sauce pan heat the mustard oil. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and nigella seeds. Sauté until they start to sizzle and pop for a min or so. Also add the whole red chillies, stirring to make sure they don’t burn.
2. Add the sliced onion and fry until light brown in colour and have softened for about 8-10 mins. To the pan now add the ginger/ garlic paste. Mix well. Stir in the tomato puree, turmeric powder and chilli powder. Cook for a couple of minutes till the oil leaves the sides of the pan.
3. Add the chicken pieces cooking on a medium heat to make sure the pieces are sealed and coated in the gravy for 5-7 mins. Add the water and bring the curry to a boil, then simmer covered on a low heat cooking for 20 mins until the chicken is cooked through and succulent, stirring a couple of times
4. At this stage, add the yoghurt and stir, making sure not to let it split and continue cooking on a low heat with the lid on for 5-7 minutes. Add salt and lemon juice to taste. Garnished with coriander. Serve hot with roomali roti or naan. Enjoy!

Credit to Maunika Gowardhan

Thai Chicken Sate with Peanut Sauce Recipe

Make 20 sticks | Prep Time: 30 minutes | Cook Time: 20 minutes
Adapted from Thai Cooking Made Easy

Thai Chicken Sate with Peanut Sauce

 

Ingredients:

2 pounds skinless and boneless chicken breast, sliced 1 inch wide x 4-5 inches length
20 wooden skewers, soaked in water for 30 minutes
1/2 cucumber, sliced

Marinade:

2 tablespoons fish sauce
1.5 tablespoons minced garlic
2.5 teaspoons sweet soy sauce
2.5 teaspoons sugar
1/4 teaspoon white pepper
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
2 teaspoons Masaman curry paste
1/3 cup coconut milk

Peanut Sauce:

1 teaspoon masaman curry paste
2 tablespoons fish sauce
3 tablespoons tamarind juice
3 tablespoons creamy peanut butter
1.5 tablespoons sugar
1 teaspoon paprika powder
1/2 teaspoons garlic powder
2 cups coconut milk
1/2 cup crushed peanuts

Method:

Slice the chicken breast across grain with at least 1 inch wide each piece. Mix in the Marinade and make sure all pieces are well coated. Marinate the meat for at least 30 minutes in the refrigerator.

Prepare the peanut sauce by adding all the Peanut Sauce ingredients in a 2 quart sauce pan. Mix well and cook on medium heat. Stir the sauce while cooking. Turn off the heat when the sauce is slightly thickened. It takes about 10-15 minutes.

Thanks and credit to Rasa Malaysia

ANZAC BISCUITS - Australian Measurements

INGREDIENTS

1 Cup Rolled Oats
¾ Cup Desiccated Coconut
1 Cup Plain Flour
1 Cup Sugar
2 Tablespoons Or 40grams Of Water
1½ Teaspoons
6 Tablespoons or 120grams Butter Or Margarine
1 Tablespoon or 30grams Golden Syrup

METHOD

1. Shift flour into a bowl.
2. Add rolled oats, sugar and coconut. Mix well.
3. Combine butter, golden syrup and water in a saucepan.
4. Heat until butter melts.
5. Add soda, allow to foam and pour immediately into the dry ingredients. Mix well.
6. Spoon heaped teaspoonfuls of mixture on to the greased oven trays. Allow room for spreading.
7. Bake in a slow oven (150c) for 20 minutes.
8. Loosen and allow to cool on trays.

MAKES: ABOUT 35 BISCUITS

Notes:
Do not make this on a humid day, as the biscuits will become soggy and not firm.
Measure measurements for Australian Tablespoon is 20ml and UK and Europe is 15ml so please compensate the missing amounts in UK and Europe by adding extra 5ml teaspoon for each of your 15ml tablespoon.
Allow a long cooling off period on wire trays before putting them away.
You can use margarine instead of butter.
Great vegetarian recipe.

Cranberry Pistachio Biscotti 

2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped
1/2 cup (75 grams) dried cranberries or cherries


Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

Makes about 20 - 24 biscotti.

Karađorđeva šnicla 

(breaded rolled steak stuffed with (clotted) cream and occasionally ham slices and cream cheese)

Ingredients for 1 person:

200 g pork steak (pork las)
150 g bread crumbs
100 g Trappist cheese or Port salut
little salt
100 g flour
80 g Cooked ham
300 ml oil
100 g cream
2 eggs

METHOD:

1. Tenderise the steak as thin as possible and salt it.

2. When batter steak, do not slam on the other side that is cut so it will probably fall apart.

3. Trappist cut into sticks.

4. At the lower edge of the file put Cooked ham and Trappist.

5. Trappist lay over the cream.

6. Roll the steak and the ends curl inward.

7. Breading cutlets

8. In a bowl with oval bottom, beat eggs.

9. Roll the steak in the flour, the egg and the breadcrumbs.

10. Steak easier for you to dip into the eggs if they are too slow in the bowl long enough that you can lay into it.

11. To make breading more richer, steak dip again in egg and roll in breadcrumbs.

12. At the end of the steak a little more press your palms so that the ingredients in the frying are better merged.

13. Fry it till all sides are golden.

SUCRE À LA CRÈME

Sucre à la crème is a rich caramel candy that is enjoyed any time of the year. It's one of the very fist recipe Québecoises learn. The use of brown sugar and cream in these desserts reflects the abundance of sugar maple trees in eastern Canada and dairy cows on the farms. The trick is in cooking the mixture to the right stage to solidify into a fudge-like candy. Don’t worry if you don’t succeed: if it is too thin, it is still great as a topping on ice cream or apples. Chopped hazelnuts or walnuts can be added to either recipe.

1 cup sugar
1 cup brown sugar
1 cup light whipping cream
1 tbsp. butter
½ tsp. vanilla

Combine ingredients in a cooking pan, stirring well. Cook on LOW approximately 25-30 minutes or until syrup forms a soft ball*. Let stand for 5 minutes. Stir until mixture thickens and is smooth. Pour into buttered Pyrex dish; cool and cut into small squares.

*To determine if soft ball stage has been reached, drop a small quantity of the syrup into chilled water to see if it forms a ball which does not disintegrate but flattens out when picked up with your fingers.

POLISH MUSHROOMS SOUP 

■ 1 portion of soup vegetables
■ 3 dag of dried mushrooms
■ 1 onion (5 dag)
■ 2 / 3 glasses of the thick cream
■ 10 of spoonfulfuls of the pearl barley
■ 1 bay leaf
■ 2 of the grain of the allspice
■ 1 spoonful of parsley leaves chopped up
salt ■

Preparation
To rinse mushrooms, wet 3 hr in the water, to drain and cut in stripes.
Clean soup vegetables and to rinse. To grate the part to vegetables, to leave the rest in one piece.
In 1 litr of water to cook the vegetable stock, of onion, mushrooms and spices. Take vegetables not wiped off out, and to throw rinsed groats into boiling stock and to cook her until it's tender (30 min.).
Remove spices from ready soup. To thicken with cream and to mix.
Before the application to sprinkle with parsley leaves.

Chicken Adobo - Filipino Dish

INTRO

Chicken adobo is a tasty dish from the Philippines, and is one of my personal favorites. It is a staple you will find in nearly any Filipino household. I’ll walk you through how to make this super easy dish.

So how much of everything do I use? This is the beauty of adobo. Adjust everything to your taste. You can’t really go wrong. Some people don’t like too much vinegar, so they prefer a 1:1 ratio of vinegar and soy sauce. Other people like the vinegar but prefer to use a milder rice vinegar over standard white. Do whatever you want! (Don’t like chicken? Pork adobo is great too!)

INGREDIENTS

3 lbs chicken thighs
3/4 cup white vinegar
1/4 cup soy sauce
1/4 ts peppercorns (crushed)
1/4 ts salt 3 cloves garlic (chopped or crushed)
2 bay leaves
1/4 of a medium onion (chopped)

Chop the onion and garlic.
Get out your soy sauce and vinegar.
Add the soy sauce and vinegar to our chicken. Go ahead and toss in those onions and garlic, too.
Add 1/4ts peppercorns (crushed), 1/4ts salt and 2 bay leaves to the pot.
Mix it all up very well.
And then cover it. We need to let this marinate for 1-3 hours
Two and a half hours seems fine to me. Let's get this baby cooking. Bring 'er up to a boil, and then let it all simmer for about 40 minutes (or until the chicken is thoroughly cooked.)

Serve in a bowl with some of the sauce. Ideal side dishes are steamed rice, and veggies (not pictured.) That's all there is to making chicken adobo. I hope you all enjoy this simple (but excellent!) Filipino dish. 

Note: try to add coke (coca-cola) for the ingredients and mix it with the soy.... it will give a greater taste

Diced Chilli Beef

Heat 3 tablespoons of Veg oil in a large pan or wok.
Chop and add 2 large onions.
Add 2 1\2 to 3 pounds of cubed lean beef.
Add 1\2 a tube of Garlic puree and fry together on a medium heat until meat is brown, about 10-15 mins.
Add 3 heaped teaspoons of Cumin and Coriander Powder.
Add 1 large teaspoon of Turmeric, Garam Masala, Cinnamon Powder and Ginger.
Add 1 level teaspoon of chilli powder.
Add 1 level teaspoon of salt.
Add 1\2 level teaspoon of pepper.
Stir for 2 minutes.
Add 200gm of tomato puree.
Add 400 gm of chopped tinned tomatoes
250 ml of cotes du rhone and 350 ml of water and bring to the boil, stir occasionly.
Put into a casserole dish and cover with foil and place in the oven, cook on Gas Mark 5 for 90 minutes, Top up with boiling water for more juice, Turn down to Gas Mark 3 and cook for a further 45 Minutes.
Serve with Boiled Rice or Jacket Potatoes.

French Apple Tart 

Tart Shell
2 cups all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, chilled, cut into small pieces
1/4 cup chilled solid vegetable oil shortening, cut into small pieces
1/2 cup (about) ice water

Mix flour and salt in food processor to blend. Add butter and shortening. Using on/off turns, process until coarse meal forms and pea-size pieces of butter and shortening remain. With short on/off turns, gradually add water through feed tube until damp and granular dough forms (you may not need all the water). Hint: Do not over-process the dough or it will be tough. (If not using a processor, just do the crust by hand like any other pie crust.)

Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate at least 2 hours or up to 2 days. Let dough soften slightly at room temperature. Roll out dough on lightly floured work surface to 1/8-inch thick round. Transfer dough to 9.5-inch-diameter tart pan with removable bottom and 1 1/4-inch high sides. Trim crust even with top of pan. Chill 30 minutes.

Filling
1/2 cup sugar
1/2 teaspoon ground cinnamon
2 lbs. apples, peeled, cored and thinly sliced
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract

1. Preheat oven to 425 degrees Place dough on a lightly floured surface.
2. Combine sugar and cinnamon and then sprinkle 1 tablespoon sugar mixture over dough.
3. Arrange apple slices on top of the dough, working from outside edge of dough to center (like the spoke from a wheel.)
4. Sprinkle apple slices with remaining sugar mixture
5. Bake at 425 degrees for 30 minutes
6. Combine honey and vanilla and microwave for 40 seconds on HIGH Brush honey mixture over warm tart
7. Serve warm.

Yoghurt vegetable soup served cold

1.5 litre of the natural yogurt (without the sugar)
6 radishes
1 cucumber
2 beets
a few twigs of chives
a few twigs of parsley leaves
salt, pepper

Peel the Cucumber and along with the purified radish to cut up into the small bone. Exactly to clean beets, to skin and to grate about thick meshes. Finely to chop chives up. To combine vegetables and the yoghurt, to season to the taste with the salt and pepper. To take per hour to the refrigerator. To give decorated with parsley leaves.

Pizza Roll-Ups

Ingredients:
1 loaf frozenFrench bread dough or 1 loaf italianbread dough or 1 loaf all purpose bread dough
1 lb lean ground beef or 1 lb turkey
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated part-skim mozzarella cheese
1 teaspoon Italian herb seasoning
1 tablespoon fresh parsley , chopped
4 cups italian tomato sauce

Directions:
1.Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
2.Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
3.Spoon filling evenly onto dough, slightly pressing filling into dough.
4.Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
5.Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
6.Preheat oven to 400°F.
7.Let roll-ups sit for 10 minutes.
8.Bake for 20-25 minutes or until golden.
9. Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
10.Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
11.To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
12.Serve with warmed Italian tomato sauce.

Prep Time:50 mins

Oatmeal Crispies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup shortening

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

3 cups quick-cooking oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

In a large mixing bowl, cream shortening and sugars. Add eggs, one at a

time, beating well after each addition. Beat in vanilla. Combine the oats,

flour, baking soda, salt, nutmeg and cinnamon; gradually add to creamed

mixture.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten

with a fork. Bake at 350° for 10-12 minutes or until lightly browned.

Remove to wire racks to cool. Yield: 5-1/2 dozen.

Carole's Note: Using my cookie scoop and pressing down with a fork

produced 72 equal sized cookies.

Source:

"Taste of Home Great American Cookout"

Copyright:

"©2007 Reiman Media Group, Inc."

Yield:

"5 1/2 dozen"

- - - - - - - - - - - - - - - - - - - 

NOTES : My husband, who normally isn’t fond of oatmeal, thinks

these old-fashioned cookies are great. With a hint of

nutmeg, their aroma is wonderful as they bake—and they

taste even better!