Breaded Chicken Cutlets
Ingredients
- 10 slices white bread or 1 1/4 cups bread crumbs*
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- About 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 4 boneless skinless chicken breast, each about 6 ounces
- 1/3 to 1/2 cup oil, for shallow frying
- Serving suggestion: Lemon wedges, thyme sprigs for garnish
- *(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)
Directions
Preheat the oven to 350 degrees F.
To make bread crumbs: Trim the crust
off the bread and discard, tear bread into pieces. Spread bread out on a
microwave-safe plate, and microwave on HIGH for 1 minute to dry out the
bread. (Alternately, spread the bread out on a baking sheet and dry in a
preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
Keema Biryani1/2 kg rice,( half Boiled with 1tsp cumin seeds, salt and bay leaves)
1 kg mince
2 tbsp red chili powder
Salt to taste
1/2 cup oil
2 onions, sliced
1/2 bunch mint leaves, chopped
6 green chillies, whole
2 tbsp garlic ginger paste
2 tbsp whole all spices (black pepper, cloves, cardamoms and cinnamon stick)
5-6 tomatoes, chopped
1/2 cup dry plums
1/2 bunch coriander leaves, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tbsp all spices powder (garam masala)
Few Bay leaves
Method Of Keema Biryani
Heat the oil in a pan and fry the onions, when they are light brown in color then add whole spices and bay leaves and allow to splutter.
Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the mince is nicely fried, mix in the tomatoes, plums, salt, cumin powder, red chili powder, all spices powder, coriander powder and cook it covered on low flame till all water dries up and mince is cooked.
In other pan put some oil in bottom and then place cooked mince, green chilies, mint and coriander leaves and cover it with half cooked rice.
Seal the pan with its cover and put the biryani on dum for 5- 15 minutes. Serve hot with khuchoomer salad and raita.
Tip: If you are cooking 1 kg rice then you must take 2kg mince. Mince should always be double in quantity.
1/2 cup oil
2 onions, sliced
1/2 bunch mint leaves, chopped
6 green chillies, whole
2 tbsp garlic ginger paste
2 tbsp whole all spices (black pepper, cloves, cardamoms and cinnamon stick)
5-6 tomatoes, chopped
1/2 cup dry plums
1/2 bunch coriander leaves, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tbsp all spices powder (garam masala)
Few Bay leaves
Method Of Keema Biryani
Heat the oil in a pan and fry the onions, when they are light brown in color then add whole spices and bay leaves and allow to splutter.
Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the mince is nicely fried, mix in the tomatoes, plums, salt, cumin powder, red chili powder, all spices powder, coriander powder and cook it covered on low flame till all water dries up and mince is cooked.
In other pan put some oil in bottom and then place cooked mince, green chilies, mint and coriander leaves and cover it with half cooked rice.
Seal the pan with its cover and put the biryani on dum for 5- 15 minutes. Serve hot with khuchoomer salad and raita.
Tip: If you are cooking 1 kg rice then you must take 2kg mince. Mince should always be double in quantity.
Fish Fry
Ingredients
* Vegetable oil, for frying
* 1 1/2 to 2 pounds fresh cod
Ingredients
* Vegetable oil, for frying
* 1 1/2 to 2 pounds fresh cod
* Salt and pepper
* 1 /2 cup all-purpose unbleached flour
* 2 large eggs
* 2 tablespoons cold water, a splash
* 2 cups plain bread crumbs
* 1/2 teaspoon dried mustard powder
* 1/4 teaspoon cayenne pepper, a few pinches
* Suggested: 3 disposable pie tins
* Wedged lemons and malt vinegar for topping
Method:
Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
When the fish is evenly golden all over, remove and drain on brown paper sacks.
* 1 /2 cup all-purpose unbleached flour
* 2 large eggs
* 2 tablespoons cold water, a splash
* 2 cups plain bread crumbs
* 1/2 teaspoon dried mustard powder
* 1/4 teaspoon cayenne pepper, a few pinches
* Suggested: 3 disposable pie tins
* Wedged lemons and malt vinegar for topping
Method:
Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
When the fish is evenly golden all over, remove and drain on brown paper sacks.
Calcutta Chicken Roll
Ingredients:
Chicken:
*500 gms boneless chicken, skinned & cut into 2″ cubes
Ingredients:
Chicken:
*500 gms boneless chicken, skinned & cut into 2″ cubes
*250 gms (2 cups) yogurt / curd
*3 tbsp tandoori chicken masala
*½ tsp nutmeg powder
*salt to taste
*2 tsp mustard oil
*1 tbsp butter
*1 tsp coriander leaves, finely chopped (optional)
Parathas:
*1 ½ cup plain flour (maida)
*1 tsp oil
*1 tsp salt (to taste)
*½ cup water (as required, for kneading dough)
*3 eggs
*white oil, to fry the parathas
Assembling:
*2 large onions, finely sliced (lengthwise)
*2 green chillies, finely chopped
*tomato sauce
*chat masala
*1 lemon, halved
Method:
Chicken stuffing:
1. Wash the chicken cubes and beat a little with a kitchen knife.
2. Sprinkle salt, lime juice and mustard oil over the chicken pieces and rub altogether.
3. Add tandoori chicken masala and the nutmeg powder.
4. Whip the yogurt & pour over the chicken cubes, add the chopped coriander leaves and mix well. Marinate for at least 30 minutes.
5. Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them till tender and cooked thoroughly.
Making parathas (for roll):
1. Beat the eggs well with a little salt and keep aside.
2. Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into roundels (the roundels will be slightly bigger than those for making roti / chapatti).
3. Take a rolling board, and roll out a circular paratha (a little thicker than ordinary roti / chapati).
4. Heat tawa / griddle and place the paratha on the heated tawa / gridldle. Cook one side then flip to cook the other side.
5. Pour 1 tsp oil on the tawa / griddle and coat the parantha with the oil. Keep aside.
6. Add 1 tsp of oil again on the tawa / griddle and pour a little portion of beaten egg on the tawa / griddle. Quickly put a paratha on the egg and allow the egg to set.
7. Flip the paratha over to the other side (egg side up) and cook till both sides are evenly fried.
8. Remove the fried paratha from tawa / griddle. Keep aside.
Assembling the roll:
1. Place the paratha (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the paratha.
2. Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.
3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.
4. Wrap the roll in a tissue paper and serve hot with tomato sauce / chilli sauce.
*3 tbsp tandoori chicken masala
*½ tsp nutmeg powder
*salt to taste
*2 tsp mustard oil
*1 tbsp butter
*1 tsp coriander leaves, finely chopped (optional)
Parathas:
*1 ½ cup plain flour (maida)
*1 tsp oil
*1 tsp salt (to taste)
*½ cup water (as required, for kneading dough)
*3 eggs
*white oil, to fry the parathas
Assembling:
*2 large onions, finely sliced (lengthwise)
*2 green chillies, finely chopped
*tomato sauce
*chat masala
*1 lemon, halved
Method:
Chicken stuffing:
1. Wash the chicken cubes and beat a little with a kitchen knife.
2. Sprinkle salt, lime juice and mustard oil over the chicken pieces and rub altogether.
3. Add tandoori chicken masala and the nutmeg powder.
4. Whip the yogurt & pour over the chicken cubes, add the chopped coriander leaves and mix well. Marinate for at least 30 minutes.
5. Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them till tender and cooked thoroughly.
Making parathas (for roll):
1. Beat the eggs well with a little salt and keep aside.
2. Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into roundels (the roundels will be slightly bigger than those for making roti / chapatti).
3. Take a rolling board, and roll out a circular paratha (a little thicker than ordinary roti / chapati).
4. Heat tawa / griddle and place the paratha on the heated tawa / gridldle. Cook one side then flip to cook the other side.
5. Pour 1 tsp oil on the tawa / griddle and coat the parantha with the oil. Keep aside.
6. Add 1 tsp of oil again on the tawa / griddle and pour a little portion of beaten egg on the tawa / griddle. Quickly put a paratha on the egg and allow the egg to set.
7. Flip the paratha over to the other side (egg side up) and cook till both sides are evenly fried.
8. Remove the fried paratha from tawa / griddle. Keep aside.
Assembling the roll:
1. Place the paratha (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the paratha.
2. Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.
3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.
4. Wrap the roll in a tissue paper and serve hot with tomato sauce / chilli sauce.
Chicken Cheese Balls
Ingredients
Ingredients
Chicken mince meat / Keema 1/4 kg
Chilli powder 1/2 tsp
Cold milk 2 tsp
Salt to taste
Cheese filling
Cheddar cheese, grated 1 cup
Capsicum, finely chopped 1 large
Mint leaves, finely chopped 1 tsp
Green chillies, finely chopped 5
Chilli powder 1/2 tsp
Garlic powder 1 tsp
Salt to taste
Batter
Egg, beaten 1
Cold milk 2 tsp
Chilli powder 1/4 tsp
Salt to taste
Bread crumbs as required
Oil for deep frying
Cooking Directions
Marinate the chicken mince in chilli powder, salt and cold milk for 40 minutes.
To prepare the cheese filling, mix all the ingredients and keep it in the refrigerator.
Beat egg, milk, chilli powder and salt in a small bowl and set aside.
Apply a little oil to hands and make a small, flat patty from the chicken mince.
Put a teaspoon of cheese filling in the middle and roll the patty closed over it to make a ball shape.
Make all cheese balls like this. Then dip them in egg mixture and roll in bread crumbs.
Deep fry the mince cheese balls on medium heat till golden brown.
Serve hot with chilli garlic sauce.
Chilli powder 1/2 tsp
Cold milk 2 tsp
Salt to taste
Cheese filling
Cheddar cheese, grated 1 cup
Capsicum, finely chopped 1 large
Mint leaves, finely chopped 1 tsp
Green chillies, finely chopped 5
Chilli powder 1/2 tsp
Garlic powder 1 tsp
Salt to taste
Batter
Egg, beaten 1
Cold milk 2 tsp
Chilli powder 1/4 tsp
Salt to taste
Bread crumbs as required
Oil for deep frying
Cooking Directions
Marinate the chicken mince in chilli powder, salt and cold milk for 40 minutes.
To prepare the cheese filling, mix all the ingredients and keep it in the refrigerator.
Beat egg, milk, chilli powder and salt in a small bowl and set aside.
Apply a little oil to hands and make a small, flat patty from the chicken mince.
Put a teaspoon of cheese filling in the middle and roll the patty closed over it to make a ball shape.
Make all cheese balls like this. Then dip them in egg mixture and roll in bread crumbs.
Deep fry the mince cheese balls on medium heat till golden brown.
Serve hot with chilli garlic sauce.
Finger Fish
Ingredients:
* 400 g fillets of white fish, partially thawed
* 120 g breadcrumbs
Pineapple Chicken Tenders
Pineapple Chicken Tenders Ingredients:
2 pounds chicken breast tenderloins
Ingredients:
* 400 g fillets of white fish, partially thawed
* 120 g breadcrumbs
* 2 tbsp grated parmesan cheese
* 1 tbsp chopped fresh parsley
* 1 tsp grated lemon peel
* ½ tsp paprika
* ½ tsp dried thyme
* ¼ tsp garlic salt
* 150 ml double cream
* 1 egg
* 100 ml plain flour
* 100 ml vegetable oil
* freshly ground pepper
* salt
Method:
Step 1:
Prepare the fillets Cut the cod fillets into strips and set aside.
Step 2:
Make the coating Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.
Step 3:
Beat the egg In a separate bowl, pour in the egg and the cream. Beat them together with a fork.
Step 4:
Prepare the flour Put the flour in a bowl ready to coat the fish.
Step 5:
Coat the fish Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.
Step 6:
Fry the fingers Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.
Step 7:
Drain the fingers Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.
Step 8:
Serve up Place on plates and serve with lemon wedges and chips
* 1 tbsp chopped fresh parsley
* 1 tsp grated lemon peel
* ½ tsp paprika
* ½ tsp dried thyme
* ¼ tsp garlic salt
* 150 ml double cream
* 1 egg
* 100 ml plain flour
* 100 ml vegetable oil
* freshly ground pepper
* salt
Method:
Step 1:
Prepare the fillets Cut the cod fillets into strips and set aside.
Step 2:
Make the coating Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.
Step 3:
Beat the egg In a separate bowl, pour in the egg and the cream. Beat them together with a fork.
Step 4:
Prepare the flour Put the flour in a bowl ready to coat the fish.
Step 5:
Coat the fish Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.
Step 6:
Fry the fingers Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.
Step 7:
Drain the fingers Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.
Step 8:
Serve up Place on plates and serve with lemon wedges and chips
Chicken Cheese Cutlets
Chicken boneless ½ kg
Chicken boneless ½ kg
Cottage cheese 500 gm
Bread crumbs as required
Egg white 2
Rice flour 2 tbsp
Green chili 4 (chopped)
Black pepper crushed 1 tsp or to taste
Green coriander ½ bunch (chopped)
Bread slice 2
Garlic 3 cloves
Soya sauce 1 tbsp
Oil for frying
Salt to taste
Buy These Ingredients Now
Cooking Directions
Boil chicken with garlic cloves.
Cool and chop in a chopper.
Now add cheese, bread slice and bread crumbs in chopper and chop well.
Now add green chili, salt, coriander, black pepper, egg white, soya sauce and rice flour in chicken and mix it well.
Make cutlets of the mixture.
Shallow fry till golden brown.
Serve hot with ketchup.
Bread crumbs as required
Egg white 2
Rice flour 2 tbsp
Green chili 4 (chopped)
Black pepper crushed 1 tsp or to taste
Green coriander ½ bunch (chopped)
Bread slice 2
Garlic 3 cloves
Soya sauce 1 tbsp
Oil for frying
Salt to taste
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Cooking Directions
Boil chicken with garlic cloves.
Cool and chop in a chopper.
Now add cheese, bread slice and bread crumbs in chopper and chop well.
Now add green chili, salt, coriander, black pepper, egg white, soya sauce and rice flour in chicken and mix it well.
Make cutlets of the mixture.
Shallow fry till golden brown.
Serve hot with ketchup.
Fried Chicken Tenders
Ingredients of Fried Chicken Tenders:
Chicken-Tenders-recipe
Ingredients of Fried Chicken Tenders:
Chicken-Tenders-recipe
Fried-Chicken-Tenders-reci
6 boneless chicken breasts
1 cup all- purpose flour
2 cups bread crumbs
3 eggs, lightly beaten
1 tsp cayenne pepper
1/2 tsp black pepper
2 tbsp lemon juice
1 tsp onion powder
2 tbsp prepared mustard
salt to taste
oil for frying
How to make Fried Chicken Tenders:
Rinse and pat dry chicken properly.
Cut chicken into strips.
Season with salt and cayenne pepper.
Add mustard,lemon juice and onion powder.
Place bread crumbs in a shallow plate or bowl.
Beat eggs and place in a separate shallow bowl.
Season with a pinch of salt and pepper.
Set aside.
Place flour in a shallow plate.
Take a chicken strip and coat in the flour then dip into the beaten egg.
Dredge in the bread crumbs.
Shake off excess bread crumbs and place on a plate.
Keep aside.
Heat oil in a pan over medium heat.
Place chicken strips in hot oil and fry 6 to 8 minutes or until
golden.
Remove from the oil and drain on paper towel.
6 boneless chicken breasts
1 cup all- purpose flour
2 cups bread crumbs
3 eggs, lightly beaten
1 tsp cayenne pepper
1/2 tsp black pepper
2 tbsp lemon juice
1 tsp onion powder
2 tbsp prepared mustard
salt to taste
oil for frying
How to make Fried Chicken Tenders:
Rinse and pat dry chicken properly.
Cut chicken into strips.
Season with salt and cayenne pepper.
Add mustard,lemon juice and onion powder.
Place bread crumbs in a shallow plate or bowl.
Beat eggs and place in a separate shallow bowl.
Season with a pinch of salt and pepper.
Set aside.
Place flour in a shallow plate.
Take a chicken strip and coat in the flour then dip into the beaten egg.
Dredge in the bread crumbs.
Shake off excess bread crumbs and place on a plate.
Keep aside.
Heat oil in a pan over medium heat.
Place chicken strips in hot oil and fry 6 to 8 minutes or until
golden.
Remove from the oil and drain on paper towel.
Chicken and noodle fritters
Ingredients
* 2 x 85g packets 2-minute noodles
Ingredients
* 2 x 85g packets 2-minute noodles
* 6 eggs
* 200g cooked chicken, chopped
* 125g can corn kernels, drained
* 5 spring onions, thinly sliced
* 2 teaspoons vegetable oil
Method:
1 Cook noodles following packet directions and discarding seasoning packet. Drain well. Cool.
2 Whisk eggs in a large bowl. Add noodles, chicken, corn and spring onions. Stir until well combined.
3 Heat a barbecue hotplate to a medium heat. Spread oil on hotplate. Spoon 1/4 cupfuls of noodle mixture, cooking 4-6 at a time, on hotplate. Cook for 2 minutes, or until golden and egg is set. Turn and cook 1-2 minutes more, or until egg is cooked through.
4 Transfer to a large plate. Cover to keep warm. Cook remaining fritters. Serve with bok choy and soy sauce.
* 200g cooked chicken, chopped
* 125g can corn kernels, drained
* 5 spring onions, thinly sliced
* 2 teaspoons vegetable oil
Method:
1 Cook noodles following packet directions and discarding seasoning packet. Drain well. Cool.
2 Whisk eggs in a large bowl. Add noodles, chicken, corn and spring onions. Stir until well combined.
3 Heat a barbecue hotplate to a medium heat. Spread oil on hotplate. Spoon 1/4 cupfuls of noodle mixture, cooking 4-6 at a time, on hotplate. Cook for 2 minutes, or until golden and egg is set. Turn and cook 1-2 minutes more, or until egg is cooked through.
4 Transfer to a large plate. Cover to keep warm. Cook remaining fritters. Serve with bok choy and soy sauce.
Shingara.
Ingredients
(For the pastry)
Ingredients
(For the pastry)
Flour-250 gms,
Ghee-2tbls, Salt-1/8 ts.
Water-1/2 cup,
Oil for deep frying
(For the Filling)
Cauliflower in tiny flowerets-100 gms.,
potato diced-100 gms
Shelled peas-100 gms,
Sliced fine onion-50 gms,
Oil-2 tbls
Turmeric powder-1/8 tsp,
Cumin powder-1/4 tsp, Coriander powder-1/4 tsp,
Chilli powder-1/8 tsp, Salt to taste,
Sugar-1/4 tsp,
Ginger paste/powder-1/4 tsp
Method:
Steps:
(For the Filling)
Heat oil and fry all the ingredients over low heat till it is cooked. Remove heat and let it cool.
(For the pastry)
Rub ghee into sieved flour and salt. Add enough water to make soft, pliable dough. Knead thoroughly till dough comes clean off the board. Cover and keep it aside at least for 1/2 an hour. Divide into 12 equal portions and roll out into 4″ diameter circles. Cut each circles into half. Taking one half, form a hollow cone. Fill each cone with the prepared filling. Wet along the open mouth of the cone and seal. The finished shingara is triangular in shape. Heat oil till very hot and gently slide in a few shingaras at a time. Fry till golden brown. Remove with slotted spoon and drain excess oil.
Ghee-2tbls, Salt-1/8 ts.
Water-1/2 cup,
Oil for deep frying
(For the Filling)
Cauliflower in tiny flowerets-100 gms.,
potato diced-100 gms
Shelled peas-100 gms,
Sliced fine onion-50 gms,
Oil-2 tbls
Turmeric powder-1/8 tsp,
Cumin powder-1/4 tsp, Coriander powder-1/4 tsp,
Chilli powder-1/8 tsp, Salt to taste,
Sugar-1/4 tsp,
Ginger paste/powder-1/4 tsp
Method:
Steps:
(For the Filling)
Heat oil and fry all the ingredients over low heat till it is cooked. Remove heat and let it cool.
(For the pastry)
Rub ghee into sieved flour and salt. Add enough water to make soft, pliable dough. Knead thoroughly till dough comes clean off the board. Cover and keep it aside at least for 1/2 an hour. Divide into 12 equal portions and roll out into 4″ diameter circles. Cut each circles into half. Taking one half, form a hollow cone. Fill each cone with the prepared filling. Wet along the open mouth of the cone and seal. The finished shingara is triangular in shape. Heat oil till very hot and gently slide in a few shingaras at a time. Fry till golden brown. Remove with slotted spoon and drain excess oil.
Cheese Samosa
Ingredients:
1 500gram packet of ready made samosa leaves
3 round boxes of cream cheese wedges
Ingredients:
1 500gram packet of ready made samosa leaves
3 round boxes of cream cheese wedges
Some water for sealing
Method:
Cut cheese wedges into half lengthwise (so you get a thinner wedge).
Take a samosa leaf carefully so as not to rip it. Put a halved-wedge at one end at a 45degree angle, fold into a triangle. Keep on folding the triangle until you reach the end of the leaf. Seal the final end by rubbing some water onto the leaf.
Heat some oil for deep frying. Deep fry the samosas until golden, drain on a paper towel. Let cool slightly before serving to avoid burns from hot cheese.
Can be kept in a tupperware in the fridge/freezer for one week.
Makes 48 (4 dozen).
Method:
Cut cheese wedges into half lengthwise (so you get a thinner wedge).
Take a samosa leaf carefully so as not to rip it. Put a halved-wedge at one end at a 45degree angle, fold into a triangle. Keep on folding the triangle until you reach the end of the leaf. Seal the final end by rubbing some water onto the leaf.
Heat some oil for deep frying. Deep fry the samosas until golden, drain on a paper towel. Let cool slightly before serving to avoid burns from hot cheese.
Can be kept in a tupperware in the fridge/freezer for one week.
Makes 48 (4 dozen).
Boneless Buffalo Wings
Ingredients:
3 boneless & skinless chicken breasts
1 egg, lightly beaten
Ingredients:
3 boneless & skinless chicken breasts
1 egg, lightly beaten
1 cup all purpose flour
1 cup milk
1/4 cup hot pepper sauce
1 tbsp butter
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp paprika powder
1/4 tsp garlic powder
oil for deep frying
Directions:
Cut boneless chicken breasts into 1/2 inch strips
In a large bowl, combine together all purpose flour, black pepper, paprika, cayenne pepper, garlic powder, and salt.
In a small bow, beat egg with milk.
Dip each piece of chicken in the egg mixture.
Then roll in the flour mixture.
Turn to coat evenly.
Cover and refrigerate breaded chicken for 20 minutes.
After 20 minutes, heat oil in a large skillet or a deep pan.
Fry breaded chicken in hot oil, in batches.
Cook for 5 minutes or until golden brown.
Meanwhile, In a small bowl, mix together hot sauce and butter.
Microwave sauce on High for 20 seconds or until melted.
Pour sauce over the cooked chicken.
Toss well to coat evenly.
Boneless Buffalo Wings are ready now.
1 cup milk
1/4 cup hot pepper sauce
1 tbsp butter
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp paprika powder
1/4 tsp garlic powder
oil for deep frying
Directions:
Cut boneless chicken breasts into 1/2 inch strips
In a large bowl, combine together all purpose flour, black pepper, paprika, cayenne pepper, garlic powder, and salt.
In a small bow, beat egg with milk.
Dip each piece of chicken in the egg mixture.
Then roll in the flour mixture.
Turn to coat evenly.
Cover and refrigerate breaded chicken for 20 minutes.
After 20 minutes, heat oil in a large skillet or a deep pan.
Fry breaded chicken in hot oil, in batches.
Cook for 5 minutes or until golden brown.
Meanwhile, In a small bowl, mix together hot sauce and butter.
Microwave sauce on High for 20 seconds or until melted.
Pour sauce over the cooked chicken.
Toss well to coat evenly.
Boneless Buffalo Wings are ready now.
Breaded Steaks Ingredients:
2 pounds beef top sirloin tip steaks
1 package (15 ounces) seasoned bread crumbs
2 eggs, lightly beaten
2 pounds beef top sirloin tip steaks
1 package (15 ounces) seasoned bread crumbs
2 eggs, lightly beaten
1 cup milk
1/2 cup all-purpose flour
1/4 cup canola oil
1/4 tsp salt
1/8 tsp black pepper
Directions:
Flatten steaks to 1/2-inch. thickness then cut into serving-size pieces.
Set aside.
Place flour in a shallow dish.
In another shallow bowl, whisk together the eggs, milk, salt and pepper.
Place bread crumbs in a third shallow bowl.
Roll each steak piece with flour then dip into egg mixture.
Coat with bread crumbs, turn to coat evenly.
Heat oil in a large skillet over medium-high heat.
Fry steak in hot oil for 4 minutes on each side or until meat reaches desired doneness.
Breaded Steaks are ready now.
Serve with Garlic Potato Wedges.
1/2 cup all-purpose flour
1/4 cup canola oil
1/4 tsp salt
1/8 tsp black pepper
Directions:
Flatten steaks to 1/2-inch. thickness then cut into serving-size pieces.
Set aside.
Place flour in a shallow dish.
In another shallow bowl, whisk together the eggs, milk, salt and pepper.
Place bread crumbs in a third shallow bowl.
Roll each steak piece with flour then dip into egg mixture.
Coat with bread crumbs, turn to coat evenly.
Heat oil in a large skillet over medium-high heat.
Fry steak in hot oil for 4 minutes on each side or until meat reaches desired doneness.
Breaded Steaks are ready now.
Serve with Garlic Potato Wedges.
Pineapple Chicken Tenders Ingredients:
2 pounds chicken breast tenderloins
1 cup pineapple juice
1/3 cup light soy sauce
1/2 cup packed brown sugar
skewers as required
How to make Pineapple Chicken Tenders:
Pour pineapple juice and soy sauce in a small saucepan.
Stir in brown sugar until dissolved.
Cook for 2 minutes then remove from the heat.
Place chicken tenders in a medium bowl.
Add pineapple marinade,toss to coat evenly.
Cover and refrigerate for 30 minutes.
Preheat a grill for medium high heat.
Lightly oil the grill grate.
Thread chicken lengthwise onto skewers.
Grill chicken tenders on each side for 5 minutes or until chicken is tender and all juices run clear.
Pineapple Chicken Tenders are ready now.
Serve with Pineapple Mustard Dip.
1/3 cup light soy sauce
1/2 cup packed brown sugar
skewers as required
How to make Pineapple Chicken Tenders:
Pour pineapple juice and soy sauce in a small saucepan.
Stir in brown sugar until dissolved.
Cook for 2 minutes then remove from the heat.
Place chicken tenders in a medium bowl.
Add pineapple marinade,toss to coat evenly.
Cover and refrigerate for 30 minutes.
Preheat a grill for medium high heat.
Lightly oil the grill grate.
Thread chicken lengthwise onto skewers.
Grill chicken tenders on each side for 5 minutes or until chicken is tender and all juices run clear.
Pineapple Chicken Tenders are ready now.
Serve with Pineapple Mustard Dip.
Grilled Chicken Citrus Salad Ingredients:
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
4 green onions, chopped
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
4 green onions, chopped
2 oranges – peeled, segmented, and chopped
2 stalks celery, sliced
2 shallots, minced
2 cloves garlic, minced
1/2 cup orange juice
1/4 cup lime juice
1 tsp red chili powder
1 tsp ground cumin
1 tsp white sugar
Directions:
Place orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar in a mixing bowl.
Whisk until well combined.
Pour half of this mixture into a large resealable plastic bag.
Place chicken breasts into the bag.
Seal the bag.
Refrigerate for 2 hours or until chill.
Cover and refrigerate the remaining dressing.
Preheat an outdoor grill for medium-high heat.
Place romaine lettuce, oranges, celery, and green onions in a large salad bowl.
Toss well and set aside.
Brush the grill grate with oil.
Place chicken on the grill grate.
Discard the marinade from the chicken.
Cook for 8 minutes on each side or until chicken is tender and all juices run clear.
Remove chicken from the grill.
Cut into thin strips.
Toss salad with reserved dressing.
Top with sliced chicken.
Grilled Chicken Citrus Salad is ready to serve.
2 stalks celery, sliced
2 shallots, minced
2 cloves garlic, minced
1/2 cup orange juice
1/4 cup lime juice
1 tsp red chili powder
1 tsp ground cumin
1 tsp white sugar
Directions:
Place orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar in a mixing bowl.
Whisk until well combined.
Pour half of this mixture into a large resealable plastic bag.
Place chicken breasts into the bag.
Seal the bag.
Refrigerate for 2 hours or until chill.
Cover and refrigerate the remaining dressing.
Preheat an outdoor grill for medium-high heat.
Place romaine lettuce, oranges, celery, and green onions in a large salad bowl.
Toss well and set aside.
Brush the grill grate with oil.
Place chicken on the grill grate.
Discard the marinade from the chicken.
Cook for 8 minutes on each side or until chicken is tender and all juices run clear.
Remove chicken from the grill.
Cut into thin strips.
Toss salad with reserved dressing.
Top with sliced chicken.
Grilled Chicken Citrus Salad is ready to serve.
Spicy Garlic Hot Wings Ingredients:
1 (4 pound) bag chicken wing drumettes
4 cloves garlic, minced
2 green onions, thinly sliced
1 (4 pound) bag chicken wing drumettes
4 cloves garlic, minced
2 green onions, thinly sliced
1/2 cup chopped cilantro
1/3 cup soy sauce
1/4 cup water
3 tbsp rice vinegar
2 tbsp minced fresh ginger
2 tbsp hot chili oil
1-1/2 tbsp sugar
1 tbsp sesame oil
1 tsp cornstarch
Directions:
Preheat over to 400 degrees F (200 degree C).
Place chicken wings on a nonstick baking sheet.
Bake in the preheated oven for 20 minutes, drain liquid.
Turn wings over.
Bake 25 minutes longer or until all juices run clear.
Meanwhile, Pour hot chili oil in a small saute pan.
Saute ginger, garlic, and green onions for 2-3 minutes.
Stir in the rice vinegar, sugar, sesame oil, and cilantro.
In a small bowl, disssolve cornstarch in water.
Pour into the sauce pan.
Keep stirring and cook for 5 minutes or until sauce is thickened.
Transfer baked wings in a large dish.
Pour sauce over the chicken wings.
Toss to coat.
Spicy Garlic Hot Wings are ready to serve.
1/3 cup soy sauce
1/4 cup water
3 tbsp rice vinegar
2 tbsp minced fresh ginger
2 tbsp hot chili oil
1-1/2 tbsp sugar
1 tbsp sesame oil
1 tsp cornstarch
Directions:
Preheat over to 400 degrees F (200 degree C).
Place chicken wings on a nonstick baking sheet.
Bake in the preheated oven for 20 minutes, drain liquid.
Turn wings over.
Bake 25 minutes longer or until all juices run clear.
Meanwhile, Pour hot chili oil in a small saute pan.
Saute ginger, garlic, and green onions for 2-3 minutes.
Stir in the rice vinegar, sugar, sesame oil, and cilantro.
In a small bowl, disssolve cornstarch in water.
Pour into the sauce pan.
Keep stirring and cook for 5 minutes or until sauce is thickened.
Transfer baked wings in a large dish.
Pour sauce over the chicken wings.
Toss to coat.
Spicy Garlic Hot Wings are ready to serve.
Minute Steaks Parmesan Ingredients:
4 beef cubed steaks (4 ounces each)
1 egg white, lightly beaten
1 can (8 ounces) pizza sauce
4 beef cubed steaks (4 ounces each)
1 egg white, lightly beaten
1 can (8 ounces) pizza sauce
1/2 cup finely crushed saltine crackers
1/2 cup grated Parmesan cheese
2 tbsp butter
2 tsp water
Dash pepper
Directions:
Place egg whites in a shallow bowl.
Add water and pepper.
Mix until well combined.
Place cracker crumbs and cheese in another shallow bowl.
Dip each cubed steak into the egg mixture.
Then roll in cheese-cracker mixture.
Turn to coat evenly.
Melt butter in a large skillet over medium heat.
Place steaks into the skillet and cook on each side for 4-5 minutes or until browned.
Stir in pizza sauce.
Simmer for 5 minutes or until cooked through.
Top with remaining crumb mixture.
Minute Steaks Parmesan is raedy now.
1/2 cup grated Parmesan cheese
2 tbsp butter
2 tsp water
Dash pepper
Directions:
Place egg whites in a shallow bowl.
Add water and pepper.
Mix until well combined.
Place cracker crumbs and cheese in another shallow bowl.
Dip each cubed steak into the egg mixture.
Then roll in cheese-cracker mixture.
Turn to coat evenly.
Melt butter in a large skillet over medium heat.
Place steaks into the skillet and cook on each side for 4-5 minutes or until browned.
Stir in pizza sauce.
Simmer for 5 minutes or until cooked through.
Top with remaining crumb mixture.
Minute Steaks Parmesan is raedy now.
Tandoori Fish Recipe
Ingredients
* 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
Ingredients
* 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
* 1 tbsp chopped fresh ginger
* 4 cloves garlic
* 1/3 cup vinegar
* Salt To Taste
* 1 tbsp ground coriander seeds
* 1 tbsp ground cumin seeds
* 1 tsp ground cayenne pepper
* 1/2 cup vegetable oil
Method
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.
9. Enjoy!
* 4 cloves garlic
* 1/3 cup vinegar
* Salt To Taste
* 1 tbsp ground coriander seeds
* 1 tbsp ground cumin seeds
* 1 tsp ground cayenne pepper
* 1/2 cup vegetable oil
Method
1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.
9. Enjoy!
Butter Prawn
Ingredients:
1 lb large prawns
Ingredients:
1 lb large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Method:
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)
Method:
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
Chicken Fateh
Ingredients
100 gms boneless chicken, boiled and shredded
1/4 piece of large Arabic bread, cut into small pieces and roasted till brown
Ingredients
100 gms boneless chicken, boiled and shredded
1/4 piece of large Arabic bread, cut into small pieces and roasted till brown
1 clove garlic, chopped
Salt and white pepper, to taste
Cumin and red chilli powders, a pinch each
20 gms boiled chickpeas
10 gms pine nuts
1 tbsp each, chicken stock and hot ghee
For yoghurt sauce, mix together:
60 gms yoghurt
20 gms tahina
2 cloves garlic, minced
Salt and white pepper, to taste
Juice of 1 lemon
Method
Put bread in a large salad bowl and drizzle chicken stock over. Add chicken, half the chickpeas and garlic and toss well. Season with salt and pepper and add yoghurt sauce, and remaining chickpeas, pine nuts, cumin and chilli powders. Drizzle ghee and serve hot.
Salt and white pepper, to taste
Cumin and red chilli powders, a pinch each
20 gms boiled chickpeas
10 gms pine nuts
1 tbsp each, chicken stock and hot ghee
For yoghurt sauce, mix together:
60 gms yoghurt
20 gms tahina
2 cloves garlic, minced
Salt and white pepper, to taste
Juice of 1 lemon
Method
Put bread in a large salad bowl and drizzle chicken stock over. Add chicken, half the chickpeas and garlic and toss well. Season with salt and pepper and add yoghurt sauce, and remaining chickpeas, pine nuts, cumin and chilli powders. Drizzle ghee and serve hot.
Chicken Kofta with Tahina Sauce
Serves 4
Ingredients
For the kofta:
Serves 4
Ingredients
For the kofta:
500 gms chicken mince
100 gms finely-chopped onion
25 gms finely-chopped parsley
Cinnamon and sumac powders, a pinch each
1/2 tsp black pepper
1 egg, whisked
Ghee, for basting
100 ml tahina sauce
Method
Mix all the ingredients for the kofta and make a sausage-like roll between your palms. Baste it with ghee and grill it till cooked. Brush ghee while it cooks to ensure that it does not stick to the baking tray. When done, drizzle tahina sauce on top and sprinkle some sumac powder. Serve with rocca salad and qubz.
100 gms finely-chopped onion
25 gms finely-chopped parsley
Cinnamon and sumac powders, a pinch each
1/2 tsp black pepper
1 egg, whisked
Ghee, for basting
100 ml tahina sauce
Method
Mix all the ingredients for the kofta and make a sausage-like roll between your palms. Baste it with ghee and grill it till cooked. Brush ghee while it cooks to ensure that it does not stick to the baking tray. When done, drizzle tahina sauce on top and sprinkle some sumac powder. Serve with rocca salad and qubz.
Chow Mein Recipe
Ingredients:
1 tablespoon vegetable oil
Ingredients:
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
500 gram beef mince
1 tablespoon curry powder
2 medium carrots, finely chopped
2 celery sticks, sliced thinly
150 grams mushroom, sliced thinly
1 cup chicken stock
1/3 cup oyster sauce
2 tablespoons soy sauce
450 grams thin noodles
1/2 cup frozen peas
1/2 cup frozen green beans
350 grams cabbage, shredded
Instructions:
Heat oil in wok.
Stir-fry onion and garlic until the onion is soft and slightly browned.
Add the minced meat and stir until cooked through.
Add the curry powder and stir-fry for 1 minute.
Add the carrot, celery and mushroom, and stir-fry until vegetables are soft.
Add the chicken stock, soy and oyster sauces and the noodles.
Stir-fry until the liquid boils, then lower the heat.
Add peas, beans and cabbage.
Simmer uncovered for 5 minutes or until vegetables are cooked.
Serve in individual bowls.
2 cloves garlic, crushed
500 gram beef mince
1 tablespoon curry powder
2 medium carrots, finely chopped
2 celery sticks, sliced thinly
150 grams mushroom, sliced thinly
1 cup chicken stock
1/3 cup oyster sauce
2 tablespoons soy sauce
450 grams thin noodles
1/2 cup frozen peas
1/2 cup frozen green beans
350 grams cabbage, shredded
Instructions:
Heat oil in wok.
Stir-fry onion and garlic until the onion is soft and slightly browned.
Add the minced meat and stir until cooked through.
Add the curry powder and stir-fry for 1 minute.
Add the carrot, celery and mushroom, and stir-fry until vegetables are soft.
Add the chicken stock, soy and oyster sauces and the noodles.
Stir-fry until the liquid boils, then lower the heat.
Add peas, beans and cabbage.
Simmer uncovered for 5 minutes or until vegetables are cooked.
Serve in individual bowls.
Lamb Pide Recipe
Ingredients:
2 small onions, finely chopped
Ingredients:
2 small onions, finely chopped
2 cloves garlic, crushed
250 gram lamb mince
1 tablespoons tomato paste
1/4 teapoons hot paprika
1 teaspoon ground cumin
2 small turkish bread (or shami/arabi bread)
¼ cup mozzarella, finely grated
2 tablespoons chopped fresh mint
1 tablespoon cooking oil
Instructions:
1- Preheat over.
2-Heat oil in a saucepan. Add onions and garlic.
3- Stir and cook until onions are soft and brown.
4-Add the mince, tomato paste, paprika, and cumin. Stir until cooked through.
5- Split bread and place on oven-proof dish.
6- Spread the mince and sprinkle with cheese and mint.
7-Bake for 10 minutes uncovered, until the cheese melts and bread is crisp.
250 gram lamb mince
1 tablespoons tomato paste
1/4 teapoons hot paprika
1 teaspoon ground cumin
2 small turkish bread (or shami/arabi bread)
¼ cup mozzarella, finely grated
2 tablespoons chopped fresh mint
1 tablespoon cooking oil
Instructions:
1- Preheat over.
2-Heat oil in a saucepan. Add onions and garlic.
3- Stir and cook until onions are soft and brown.
4-Add the mince, tomato paste, paprika, and cumin. Stir until cooked through.
5- Split bread and place on oven-proof dish.
6- Spread the mince and sprinkle with cheese and mint.
7-Bake for 10 minutes uncovered, until the cheese melts and bread is crisp.
Kofta Maa Patata
Five portions
Ingredients
1 kg lamb mince
Five portions
Ingredients
1 kg lamb mince
100 gms each, grounded onion and chopped parsley
50 gms chopped mint
80 gms of readymade mixed Arabic spice*
Salt and pepper, to taste
500 gms sliced potatoes
200 gms sliced tomato
80 gms tomato paste
100 ml chicken stock
Salt and pepper, to taste
Method
Mix meat with onion, parsley, mint, Arabic spices, salt and pepper. Spread it out on a roasting tray and put it in a preheated oven for 20 minutes at 3500F. Remove the tray, place a layer of potatoes on top of the meat, followed by a layer of tomato on top of the potato slices.
Pour chicken stock over the tomato and slather with tomato paste. Place the tray back in the oven for 15 minutes or till potato is cooked. Remove, slice the kofta into long chunks and serve along with the gravy in the tray.
Note:
Arabic spice is a mixture of sweet pepper, cinnamon, cardamom and cumin powders. It is available at Lebanese grocery counters
50 gms chopped mint
80 gms of readymade mixed Arabic spice*
Salt and pepper, to taste
500 gms sliced potatoes
200 gms sliced tomato
80 gms tomato paste
100 ml chicken stock
Salt and pepper, to taste
Method
Mix meat with onion, parsley, mint, Arabic spices, salt and pepper. Spread it out on a roasting tray and put it in a preheated oven for 20 minutes at 3500F. Remove the tray, place a layer of potatoes on top of the meat, followed by a layer of tomato on top of the potato slices.
Pour chicken stock over the tomato and slather with tomato paste. Place the tray back in the oven for 15 minutes or till potato is cooked. Remove, slice the kofta into long chunks and serve along with the gravy in the tray.
Note:
Arabic spice is a mixture of sweet pepper, cinnamon, cardamom and cumin powders. It is available at Lebanese grocery counters
Pan Fried Shrimps
Ingredients:
1/2 pound of shrimp
2-3 tablespoons cornstarch
Ingredients:
1/2 pound of shrimp
2-3 tablespoons cornstarch
1/4 cup of corn oil
salt – to taste
pepper – to taste
Method:
Salt the shrimp and let sit for 10-15 minutes. Then rinse under cold water. This plumps up the shrimp and freshens them up. Now lightly salt the shrimp. Add freshly grated black pepper – as much as you can handle. Dip the shrimp in cornstarch. In a smallish saute pan (or wok), heat the oil to very hot, but not smoking. Spread the shrimp in the pan evenly. Hopefully they will all fit. After a minute or so, turn them on the other side. After another minute or two when they have turned pink, take them out of the pan. Squeeze some lime on and eat.
salt – to taste
pepper – to taste
Method:
Salt the shrimp and let sit for 10-15 minutes. Then rinse under cold water. This plumps up the shrimp and freshens them up. Now lightly salt the shrimp. Add freshly grated black pepper – as much as you can handle. Dip the shrimp in cornstarch. In a smallish saute pan (or wok), heat the oil to very hot, but not smoking. Spread the shrimp in the pan evenly. Hopefully they will all fit. After a minute or so, turn them on the other side. After another minute or two when they have turned pink, take them out of the pan. Squeeze some lime on and eat.
Crispy prawns
Ingredients
* 1/2 tsp turmeric
Ingredients
* 1/2 tsp turmeric
* 1/2 tsp chilli powder
* 1 garlic clove
* 450g raw peeled tiger prawns
* 6 tbsp semolina
* Sunflower oil, for shallow-frying
* 1 lemon
* 6 radishes
Method:
1. Take a large shallow dish. Measure out the turmeric and chilli powder and add to the dish. Crush the garlic in a garlic crusher and add to the spices. Mix together.
2. Rest a sieve over another bowl, then tip in the prawns (this will help to get rid of any liquid), then add the prawns to the spices and stir to coat.
3. Put the semolina into another shallow dish, add the prawns and mix to coat in the semolina. Get a baking tray covered with crumpled kitchen paper ready to put the prawns on when cooked.
4. Now they’re ready to cook, kids will need to get an adult to do this for you. Take a large frying pan, pour in a 2cm depth of sunflower oil and heat it gently for about 5 minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds. Use a slotted spoon to add half the prawns to the hot oil – stand well back as the oil will spit when the prawns are added. Cook for 3-4 minutes, until the prawns are pale golden. Remove with a slotted spoon and place on the prepared tray to drain off any excess oil. Repeat to cook the remaining prawns.
5. Meanwhile, cut the lemon into 6 wedges. Fill a bowl with cold water, plunge the radishes and their leaves in and clean off any dirt. Serve the prawns with a wedge of lemon and a crunchy radish or two.
* 1 garlic clove
* 450g raw peeled tiger prawns
* 6 tbsp semolina
* Sunflower oil, for shallow-frying
* 1 lemon
* 6 radishes
Method:
1. Take a large shallow dish. Measure out the turmeric and chilli powder and add to the dish. Crush the garlic in a garlic crusher and add to the spices. Mix together.
2. Rest a sieve over another bowl, then tip in the prawns (this will help to get rid of any liquid), then add the prawns to the spices and stir to coat.
3. Put the semolina into another shallow dish, add the prawns and mix to coat in the semolina. Get a baking tray covered with crumpled kitchen paper ready to put the prawns on when cooked.
4. Now they’re ready to cook, kids will need to get an adult to do this for you. Take a large frying pan, pour in a 2cm depth of sunflower oil and heat it gently for about 5 minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds. Use a slotted spoon to add half the prawns to the hot oil – stand well back as the oil will spit when the prawns are added. Cook for 3-4 minutes, until the prawns are pale golden. Remove with a slotted spoon and place on the prepared tray to drain off any excess oil. Repeat to cook the remaining prawns.
5. Meanwhile, cut the lemon into 6 wedges. Fill a bowl with cold water, plunge the radishes and their leaves in and clean off any dirt. Serve the prawns with a wedge of lemon and a crunchy radish or two.
YOGURT VEGETABLE DIP
INGREDIENTS
¼ cup mayonnaise
INGREDIENTS
¼ cup mayonnaise
¼ cup plain yogurt
1 tablespoon dry dill – or use fresh if you have it!
1 green onion – sliced
1 teaspoon white onion – finely minced
salt and pepper to taste
DIRECTIONS
Combine all ingredients in a air tight dish. Allow to chill at least one hour before serving. Then dip at will!
1 tablespoon dry dill – or use fresh if you have it!
1 green onion – sliced
1 teaspoon white onion – finely minced
salt and pepper to taste
DIRECTIONS
Combine all ingredients in a air tight dish. Allow to chill at least one hour before serving. Then dip at will!
Piaju
Ingredients:
• Red lentil 1 cup
• RIce flour or Semolina 1 tbsp
• Onion 1 large (slIced)
• Green chili 3 (chopped)
• Turmeric powder 1/4 tsp
• Coriander leaves 1 tbsp (optional)
• Black Salt 1/4 tsp (optional)
• Salt to taste
• Oil for deep fry
Method:
1. Soak lentil for 30 minutes drain water and make paste.
2. Now in lentil paste add rice flour, salt, turmeric, onion, chili and coriander.
3. In a wok heat oil and make flat fritters and fry till golden brown.
4. Take out on absorbent paper sprinkle black salt and serve.
5. Serve hot piaju with rice puff.
Ingredients:
• Red lentil 1 cup
• RIce flour or Semolina 1 tbsp
• Onion 1 large (slIced)
• Green chili 3 (chopped)
• Turmeric powder 1/4 tsp
• Coriander leaves 1 tbsp (optional)
• Black Salt 1/4 tsp (optional)
• Salt to taste
• Oil for deep fry
Method:
1. Soak lentil for 30 minutes drain water and make paste.
2. Now in lentil paste add rice flour, salt, turmeric, onion, chili and coriander.
3. In a wok heat oil and make flat fritters and fry till golden brown.
4. Take out on absorbent paper sprinkle black salt and serve.
5. Serve hot piaju with rice puff.
Chick Peas Chat
Ingredients:
• Chick peas 1 ½ small cup
• Potatoes 3
• Yogurt 250 gm
• Tamarind paste 2 tbsp
• Onion 1
• Tomatoes 2
• Coriander leaves a little bit
• Mint a little bit
• Green chilies 4 to 5
• Salt as required
• Red chili ½ tsp (crushed)
• Chat masala ½ tsp
• Ground tart ½ tsp
• Crispy chips as required
• Oil 2 to 3 tsp
Method:
• Boil chick peas and potatoes.
• Combine chick peas, potatoes, all spices and tamarind paste in a bowl.
• Add yogurt and crispy chips to it.
• Saute onions in oil until tender.
• Now add tomatoes, coriander leaves and mint to the onions, and stir them.
• Pour it on the chat.
• Tasty Chick Peas Chat is ready.
• Serve it garnished, with green chilies, chopped coriander leaves and tomatoes.
Ingredients:
• Chick peas 1 ½ small cup
• Potatoes 3
• Yogurt 250 gm
• Tamarind paste 2 tbsp
• Onion 1
• Tomatoes 2
• Coriander leaves a little bit
• Mint a little bit
• Green chilies 4 to 5
• Salt as required
• Red chili ½ tsp (crushed)
• Chat masala ½ tsp
• Ground tart ½ tsp
• Crispy chips as required
• Oil 2 to 3 tsp
Method:
• Boil chick peas and potatoes.
• Combine chick peas, potatoes, all spices and tamarind paste in a bowl.
• Add yogurt and crispy chips to it.
• Saute onions in oil until tender.
• Now add tomatoes, coriander leaves and mint to the onions, and stir them.
• Pour it on the chat.
• Tasty Chick Peas Chat is ready.
• Serve it garnished, with green chilies, chopped coriander leaves and tomatoes.
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