Wednesday, March 30, 2011

Savory Swiss Steak

Savory Swiss Steak
Ingredients:

1 tbsp diet margarine
2-lb boneless round steak, trimmed of fat
1 tsp garlic salt
1/8 tsp pepper
1 cup chopped onions
3 cups canned stewed tomatoes
1 cup chopped celery




Procedure:

1. Place the margarine in a nonstick skillet and melt over moderate heat
2. Add the steak to the pan season the meat with the garlic salt and pepper
3. Raise the heat under the pan to high and brown the meat quickly on both sides
4. Lower the heat and before going any further pour off any fat that has
    accumulated in the pan
5. Then add the onions, tomatoes, & celery to the meat & cover the skillet tightly.
6. Simmer do not boil over very low heat for 1 1/2 hours or more until the
    meat is tenderi and the sauce isthick

Tuesday, March 29, 2011

Italian Meatball Casserole

Italian Meatball Casserole
Ingredients:

1 lb. lean beef round(trimmed of fat &ground to order)
1/2 lb. lean ground veal
1 tsp garlic salt
1/8 tsp pepper
1/3 cup skim milk
1 medium eggplant (pared)
2 cups plain tomato sauce
2 - 0z can mushrooms (stems & pieces, drained)
1/2 tsp dried oregano
6 tbsp grated Romano cheese
2 tbsp Italian seasoned bread crumbs

Procedure:

1. Combine the beef, veal, garlic salt, pepper & milk
2. Shape into 1-inch meatballs and brown under the broiler.
3. Cut the eggplant into 1-inch cubes
4. Combine all the ingredients except the bread crumbs in an ovenproof casserole
5. Sprinkle the top with bread crumbs. Bake in a preheated 350 degree oven
    for 30 minutes or longer until the eggplant is tender

Sunday, March 27, 2011

Chicken in Garlic Sauce

Chicken in Garlic  Sauce
Ingredients:

1 kg chicken, cut into pieces
1 onion, crushed
1 red chilli
3 tomatoes, chopped
100 gm baby mushrooms
5 -6 cloves garlic, crushed
1/4 cup red wine
2 tbsp oil
coriander  leaves for garnishing
salt and chilli powder to taste





Procedure:

1. Heat the oil and fry the onion and garlic till they turn pink in colour
2. Add th tomatoes and stir till a gravy forms
3. Add the mushrooms and cook for 5 minutes
4. Then add the chicken pieces, red chilli and salt & chilli powder
5. Bring it to the boil. Cover with a lid and cook till the chicken is done
6. Serve garnished with the coriander leaves

Wednesday, March 23, 2011

Chicken in Spicy Peanut Sauce

Chicken in Spicy Peanut Sauce
Ingredients:

1 kg chicken, cut into pieces
2 tbsp butter
4 cloves garlic, crushed
1 tsp each of curry powder, grated ginger & honey
1/2 cup roasted & ground peanuts
1/2 cup peanut butter
1/2 cup water
1/4 cup cherry
1/4 tsp tabasco sauce
coriander leaves for garnishing
salt to taste

Procedure:

1. Melt the butter, add the curry powder, garlic, ginger and peanuts.
    Stir well and cook for 2-3 minutes
2. Mix the peanut butter, cherry, honey and tabasco sauce in a separate bowl.
    Pour the water into it and add to the above mixture
3. Stir till it boils and then add the chicken pieces. Sprinkle salt
4. Cook over a low flame till the chicken is tender
5. Serve garnished with the chopped coriander leaves

Tuesday, March 22, 2011

Chicken Pasanda

Chicken Pasanda
Ingredients:

1 1/2 kg chicken , cut into big cubes
3 onions, sliced
1 tbsp ginger-garlic paste
1 tsp each of garam masal and chilli powder
2 tsp dry coconut, grated 6-8 almonds
1 tsp each of white sesame and poppy seeds
2 tbsp oil
coriander leaves for garnishing
salt to taste




Procedure:

1. Mix the curd, ginger-garlic paste, chilli powder and garam masala & salt
2. Apply this on the chicken pieces and leave to marinate for 25-30 minutes
3. Grind the almonds, poppy seeds and sesame seeds to a paste
4. Heat the oil in a wok and fry the onions along with the grated coconut.
    Cook till the onions turn translucent
5. Add the marinated chicken and the marinade
6. Add 1/2 cup water if desired. Lower the flame, cook till done.
   Garnish with the chopped coriander leaves

Friday, March 18, 2011

Chinese Chicken

Chinese Chicken
Ingredients:

1 kg chicken (cut into pieces)
5 onions ( sliced)
3 potatoes
3 tomatoes chopped
1 1/2 cups curd
1 1/2 tbsp butter
1 tsp each  of soya sauce, ajinomoto
   & garam masala powder
1 tsp each of chilli, cumin and coriander powder
1/2 tsp turmeric powder
1 cup oil
coriander leaves for garnishing
salt to taste

Procedure:

1. Mix together the turmeric , garam masala, chilli, cumin and
   coriander powders, curd, ajinomoto, soya sauce and salt
   Apply this on the chicken pieces and leave to marinate for 3-4 hours
2. Heat the oil and fry the onions till brown. Remove and keep aside
3. Peel the potatoes and cut them into long strips , then deep fry them
4. in the same pan, add the marinated chicken, chopped tomatoes and sauce . Stir well
5. Add 1/2 cup water and let it cook for 15-20 minutes, or till the chicken is tender.
   Add the butter and mix well
6. Add the fried onion slices and potato. Serve hot, garnished with the chopped coriander leaves

Thursday, March 17, 2011

Eggplant Meat

Eggplant Meat
Ingredients:

1 kg meat (minced)
5 eggplants (cut into 4 cubes each)
4 onions
2 tbsp oil
1 tbsp ginger-garlic paste
1 walnut-sized tamarind ball
coriander leaves for garnishing
salt and red chilli powder to taste



Procedure:

1. Soak the tamarind in hot water
2. Wash the meat, apply the ginger-garlic it. Keep aside for 15-20 minutes
3. Heat the oil, fry the onions till pink, then add the meat and fry till tender
4. Add the eggplants and tamarind pulp
5. Cover with a lid and cook over a low flame till done
6. Serve hot, garnished with the coriander leaves

Wednesday, March 16, 2011

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls
Ingredients:

1/2 kg meat minced
10 large cabbage leaves
1 cup oil
1 cup water
salt and chilli powder to taste






Procedure:

1. Blanch the cabbage leaves in saled water for 3-4 minutes. Drain & keep aside
2. Heat 2 tbsp oil, fry the onion till pink in colour
3. Add the meat and salt and chilli  powder
4. Add the water and cook till the meat is tender and the water dries up
5. Take a cabbage leaf and place some of this mixture in the centre.
    Fold its edges from all sides and tie with a thread
6. Pour 2 tbsp oil in a frying pan and fry these cabbage rolls.
   when light golden in colour on one side, turn it over and fry the other side
    add more oil for frying the other rolls
7. Serve hot with tomato ketchup

Tuesday, March 15, 2011

Meat Koftas

Meat Koftas
Ingredients:

1 kg meat (minced)
4 cups meat stock
1 cup milk
2 eggs, beaten
1/2 cup breadcrumbs
4 spring onions, chopped
Oil for deep frying
2 tbsp chopped coriander leaves and green chillies
coriander leaves for garnishing
salt & chilli powder to taste

Procedure:

1. Whisk the eggs with the meat
2. Add the onions, chillies leaves and breadcrumbs to it
3. Add salt and chilli  powder
4. Knead into  smooth dough
5. Heat the oil, shape spoonfuls of the mixture into small round balls and deep
    fry till golden brown. Keep aside
6. In a pan , pour the meat stock and milk
7. Add the meat balls to it and cook for 15-20 minutes
8. Garnish with the coriander leaves. Serve hot

Monday, March 14, 2011

Potato Meat Curry

Potato Meat Curry
Ingredients:

1 kg meat
4 pcs potatoes peeled and diced
1/2 cup curd
4 onions sliced
2 tsp ginger garlic paste
2 tbsp oil
2 cups water
chopped coriander leaves for garnishing
salt & chilli powder to taste


Procedure:

1. Wash the meat and cut into cubes
2.  Rub a little salt on the pieces and keep aside for 1 1/2 hours
3.  Mix together the ginger garlic paste, curd and salt and chilli powder
4.  Heat the oil, add the onions and fry till pink in colour
5.  Add the curd- spice mixture and fry for 2-3 minutes ,stirring all the while
6.  Add 1 cup water and the meat pieces. Stir well lower the flame and cook till the meat is tender
7.  Add the potatoes to the meat together with the remaining water. Cook till the potatoes are done
8.  Garnish with the chopped coriander leaves and serve hot

Chilli Mutton

Chilli Mutton
Ingredients:

1 kg. ground mutton
1 cup red kidney beans
4 onions (chopped)
1 capsicum, (chopped)
6 pcs tomatoes (chopped)
6 cloves garlic (chopped)
2 bay leaves
2 tbsp each of cornflour & oil
2 tsp cumin powder
4 peppercorns
4 - 5 green chillies
coriander leaves for garnishing
salt & chilli powder to taste

Procedure:

1. Soak the beans in cold water overnight
2. Heat the oil in a pan and fry the onions and garlic till brown.
    Add the capsicum & cook till tender
3. Add the chilli powder, bay leaves, peppercorns, cumin powder and meat.
    Brown the mixture and add 5 cups water and salt to taste.
    Lower the flame and cook for 45 - 50 minutes, or till done
4. Meanwhile boil the beans and when tender add them to the meat mixture
    with the tomatoes. Stir for a low flame for 10 - 25 minutes
5. Add the cornflour (mixed with 1 tbsp water) and cook till the mixture thickens
6. Serve hot, garnished with the chopped coriander leaves

Wednesday, March 9, 2011

Bobochacha

Bobochacha
Ingredients:

1/2 catty Bobochacha beans mix
100g Taro
100g Sweet potatoes
150 - 200g Palm sugar
1 cup Coconut milk
8 cups water
to drizzle Evaporated milk




Procedure:

1. Soak the bobochacha beans mix over night, and drain
2. Pouir 8 cups of water into a pot
3. Add the bobochacha beans mix
4. Simmer for 1 hour until tender
5. Dice the taro
6. Dice the sweet potato
7. Add the diced taro and sweet potato to the beans and cook until tender
8. Sweeten with palm sugar
9. Add coconut milk and bring to boil
10. Drizzle with evaporated milk and serve

Tuesday, March 8, 2011

Aged Ginger Duck Stew

Aged Ginger Duck Stew
Ingredients:

1 whole Dressed duck
1 catty Aged ginger
1 tbsp Sesame oil
1 tsp Sugar
1/4 tsp Salt
1 cup Glutinous rice wine
some Water



Procedure:

1. Rinse the duck
2. Chop the duck into big pieces
3.. Slice the aged ginger
4. Heat sesame oil in a clay pot
5. Toss in the aged ginger
6. Add the duck and cook until half done
7. Add the sugar and salt
8. Pour in the glutinous rice wine and bring to boil
9. Add enough water to just cover the duck
10. Bring to boil over high heat, then simmer for 1 hour. Add serve

Tips:

Its is best to cut off the tail part when you chop up the duck , as it has a very strong smell

Monday, March 7, 2011

Pineapple -Ham Stir Fry

Pineapple -Ham Stir Fry
Ingredients:

1 tbsp diet margarine
1 1/2  lb. lean cooked smoked
    ham trimmed of fat (cut in 1-inch strips)
2 large onions, sliced
2 large green peppers, sliced
2 cups unsweetened pineapple chunks (juice packed)
2 tbsp cornstarch
3/4 tsp salt
1/4 tsp pepper
1 tbsp soy sauce




Procedure:

1. Melt the margarine in a large nonstick skillet
2. Add the ham, onions, and green peppers, & saute over moderate heat until the
    ham is browned
3. Drain the pineapple, reserving the juice.
4. Add enough water to the juice to make 3/4 of a cup of liquid.
5. Combine the cornstarch, salt , pepper, soy sauce & pineapple liquid in a bowl
6. Add this to the ham and vegetables, and continue cooking over low heat.
7. Stirring constantly until the sauce has thickened. Add pineapple chunks.
     then serve

Sunday, March 6, 2011

Sweet Potato Soup

Sweet Potato Soup
Ingredients:

2 tsp butter or margarine
1/2 cup sliced carrots
1/2 cup sliced celery
1 1/2 cups peeled, seeded, & chopped tomatoes
6 cups beef broth
1 1/2 pounds sweet potatoes, peeled & thinly sliced
Freshly ground black pepper to taste
Plain nonfat or low-fat yogurt for garnish(optional)\




Procedure:

1. In a large saucepan, melt the butter or margarine, add the carrots & celery
   & saute  the vegetables for about 5 minutes, stirring them often
2. Add the tomatoes, & cook the ingredients until the liquid is somewhat reduced
3. Add the broth and sweet potatoes, bring the mixture to boil, reduce the heat,
   cover the pan, & simmer the mixture for 20 to 30 minutes or until
    the vegetables are very soft
4. Puree the mixture in a blender or food processor,or put it through a food mill.
    Add the pepper to the soup, reheat the soup or chill it, and serve it garnish
    with the yogurt, if desired.