Wednesday, August 18, 2010
1 lb ash plantains or green banana
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2 green chillies
1 1/2 tsp salt
1 sprig curry leaves
1 1/2 tsp red chillie powder
1/2 tsp fenugreek
2 ozs onions
1 medium sized tomato
3tsp lime juice
1/2 inch rampe
oil for deep frying
How to make
Peel and cut the ash plantain or green banana into 1 1/2 inch long fingers. Rub with salt and turmeric and deep fry till golden brown.
Peel and cut the onions, green chillies and tomato. Add all the ingredients to the coconut milk(except the plantains) and boil till the onions are done and the gravy is thick.
Add the fired plantains, bring to the boil again and simmer for about 5-7 minutes.
1 rice flour
salt to taste
How to make
Roast the flour well and sieve it into a bowl. Add a little salt and then add enough boiling water to make a soft but not sticky consistency. Fill string-hopper mold with dough and squeeze on to very lightly greased string-hopper mats (watties). Then steam until beads of water begin to drop from sides of string-hopper cover (about 5-7 minutes).
Remove from mats. Continue until mixture is used up.
Sunday, August 1, 2010
Wednesday, July 28, 2010
- 1 egg
- 500 grams white fish meat, minced or chopped
- 1 cup thinly sliced string beans.
- 3 tablebspoons chopped fresh kaffir lime leaves.
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon of red curry paste
-3 cups cooking oil for frying
Ingredients for Cucumber Relish :
-1 cup cucumber, diced
-1/2 cup ground roasted peanuts
- 1/2 cup sugar
-1/2 cup white vinegar or rice wine vinegar
How to Make The Cakes
- Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.
- Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
-Serve with cucumber relish.
How to Make Cucumber Relish
- Mix sugar and vinegar in the pot and heat.
-When the mixture boiling, remove from the heat and allow to cool.
- Spoon into a cup, add diced cucumber and top with ground peanuts.
Serves for 02 person.
Cook Time: 10 minutes
Total Time: 18 minutes
6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
4 kaffir limes leaves (fresh or frozen)
1 cup shiitake mushrooms, sliced
1 thumb-size piece galangal or ginger, grated
1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
1/2 to 1 can good-quality coconut milk
2 Tbsp. lime juice
2+ Tbsp. fish sauce
1 tsp. brown sugar (optional, according to taste)
handful fresh coriander leaves
handful fresh basil leaves
3 spring (green) onions, sliced
optional: other vegetables, like sliced bell pepper or cherry tomatoes
optional: *wheat or rice noodles, if serving as the main course (see tip below)
1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
Saturday, July 24, 2010
Fat: 40g (sat 24)
Sunday, March 28, 2010
This scone recipe is simple to prepare and is perfect for breakfast or afternoon tea. Makes 12.
- 3 1/2 cups of self raising flour
- 1 teaspoon of baking powder
- 1 tablespoon of caster sugar
- 1/2 teaspoon of salt
- 2 oz of unsalted butter, chilled and diced
- 1 cup of milk
- 2 teaspoons of lemon juice
- 1 egg, beaten
Preheat the oven to 400 ° F (200 ° C). Line an oven tray with baking paper. Sift the flour and baking powder into a large mixing bowl. Stir in the sugar and salt. Add the butter and using your fingers, rub the butter into the flour until it forms a breadcrumbs texture.
Mix together the milk and lemon juice, the mixture will curdle slightly. Add the beaten egg and pour into the flour mixture. Mix gently just until dough forms, making sure not to overwork the dough. Form into a rough ball shape, turn out onto a lightly floured surface and knead very lightly The dough should feel slightly wet and sticky.
Flatten out the dough to a thickness of 1 1/4 inch and cut out rounds using a cookie cutter. Place the rounds on the prepared oven tray, 1 inch apart, and brush the tops with a little milk. Bake for 10-12 minutes, or until risen and golden browned.
Remove from the oven tray and wrap the scones in a clean tea towel to keep them warm and soft. Serve immediately whilst still warm with jam, butter or cream.
Tuesday, March 23, 2010
This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.
- 4 lamb chops, diced in cubes
- 1 tablespoon of peanut oil
- 1 garlic clove, finely chopped
- 1 small onion, thinly sliced
- 1 tablespoon of curry powder
- 1 ripe tomato, peeled and chopped
- coriander for garnish
- 1/4 cup of water
- 1 small apple, thinly sliced
- 1 tablespoon of sultanas
Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.
Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.
Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.
Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.
Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.
Sunday, March 21, 2010
- 3/4 cup milk
- 2 tablespoons vinegar (white)
- 1 cup flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons butter (melted)
- Mix together the milk and white vinegar, then let sit for five minutes.
- In another bowl, combine the flour with the sugar, baking powder and soda, and salt. In the milk mixture, whisk in the large egg and butter. Then pour the dry (flour) mixture into the wet mixture and beat until smooth.
- Heat a skillet over medium, and spray with cooking spray (butter flavored works best). Pour in about a quarter cup fulls at a time onto heated skillet, and cook until bubbles appear. Flip, and cook until golden brown on both sides.
Saturday, March 20, 2010
This is a great recipe for a simple lasagna. The minced beef and melted cheese combination is mouth watering.
- 1 lb ground beef
- 2 cups of mozzarella cheese, shredded
- 2 cups of ricotta cheese, shredded
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of fresh parsley, chopped
- 1 egg, lightly beaten
- 1 packet of red tomato sauce
- 1 cup of water
- 12 lasagna noodles, uncooked
Preheat the oven to 350 °F (180 °C).
Heat oil in a large saucepan and add the beef. Cook over a medium heat until the meat has softened and browned.
Meanwhile, add 1 1/4 cups of mozzarella, the ricotta cheese, 1/4 cup of Parmesan cheese, parsley and egg in a bowl. Mix all the ingredients thoroughly until well blended. Set aside.
Drain the meat and transfer back to the saucepan. Stir in red tomato sauce. Add water to the meat mixture and keep on stirring until well blended.
Pour 1 cup of red tomato sauce onto the bottom of baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat the same process with the layers until you have run out of ingredients. Finish with the remaining lasagna noodles, sauce and cheeses. Cover the lasagna with foil.
Bake in the oven for 1 hour. Remove the foil after 45 minutes so it gets well heated through. Remove from the oven and allow the lasagna to cool down for 15 minutes before serving.
Order Beef Lasagna Online: Click Here
Tuesday, March 16, 2010
1 whole chicken cut to 4-6.
1 teaspoon salt.
1 teaspoon curry powder.
1/4 teaspoon ground black pepper.
1/2 teaspoon ground turmeric.
4 whole cardamom pods.
6 whole cloves.
6 black peppercorns.
1 bay leave.
1 cinnamon stick.
1 large onion, finely chopped.
2 cloves garlic, crushed.
2 teaspoons grated fresh ginger.
1 large carrot sliced.
1 large potato, chopped.
1 tablespoon tomato paste.
1/4 cup yogurt.
1/4 cup water.
1 small tomato chopped.
1/2 frozen peas.
1/4 cup fresh parsley or coriander, finely chopped.
3 cups basmati rice.
Pinch of saffron soaked in 1/4 cup rose water.
1)Sauté onion, with olive oil add garlic, ginger, whole spices, stir, cook 5 minutes.
2)Add chicken, salt, ground spices, stir, cook, until chicken brown, add chopped tomato, tomato paste, yogurt, water, and simmer cover, for 30 minutes.
3)In small pan shallow fray potato and carrot.
4)After 30 minutes add potato and carrot to the chicken mixture cooked for 5 minutes then add peas, cooked until all the vegetables are tender.
5)Make basmati rice:in a deep pan bring to boil water with 1 tablespoon salt, and 1 tablespoon oil, add basmati rice, and boil it for 8 minuets. Remove from heat and Rinse the rice from any excess water, put it back to the same pan.
6)In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange chicken pieces and vegetables on top of rice, then cover it with the rest of rice, pour rose water all over the rice, sprinkle fresh parsley on top, cover with parchment paper and aluminum paper, bake in preheated oven 350 F for 20 to 25 minutes.
Order Arabic Chicken Biriyani Online: Click Here
.6 Cold Biscuits
.1 Cup Water
.1 1/4 Cups Of Sugar
.1/4 Cup Butter
.1 Teaspoon Nutmeg
.1/2 Cup Raisins
.2 Eggs Lightly Beaten
.1/2 Cup Evaporated milk
Soak crumbled biscuits in hot water for a few minutes;
add sugar, butter, nutmeg, raisins, beaten eggs, and milk,
mixing after each addition.
Pour into 1-quart greased baking dish;
bake in preheated 350° oven for about 30 to 40 minutes,
or until browned.
Order Biscuit Pudding Online @Badhige.com
Thursday, March 11, 2010
French Fry Cutter
(or patience for cutting potatoes)
2 large Idaho russett potatoes
1/4 cup sugar
2 Tablespoons corn syrup
1½-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
Preparing your french fries
Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled
potatoes into shoestrings. The potatoes should be 1/4″ x 1/4″ in thickness, and about 4″ to 6″ long. (You can do this with a knife, but it is alot of work)
Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.
While they’re soaking, pack the shortening into the deep fryer. Crank up the temperature to “full”. The shortening has to pre-heat for a very long time. It will
eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)
After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.
While they’re cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.
After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.
Sprinkle generously with salt, then “toss” the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.
Note¹***** If you want more fries, double the recipe—but DON’T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1
tablespoon lard for the second batch.
Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that’s because it is. But it is an important
“blanching” step required for that great taste.
Note³***** For an easier clone of McDonald’s french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of
Crisco® and lard, skipping the “blanching” process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They’re good,
but not nearly as accurate in taste and texture as the fresh recipe.
Monday, March 8, 2010
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
1 loaf, 16 slices (serving size: 1 slice)
CALORIES 183(23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices beef, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup dry white vinegar (optional)
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped beef until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of beef fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add vinegar if desired; cook one more minute.
- Return cooked beef to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that beef and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Order Spaghetti Carbonara Online:CLICK HERE
Friday, March 5, 2010
1/2 cup vegetable oil
1 grated zest of 1 orange
1 grated zest of 1 lime
1 tbsp fresh basil, minced or
1/2 tbsp dried basil
1 tsp fresh thyme, minced or1/2 tsp dried
500g extra-large prawns about 18 shells removed;
1 tbsp vegetable oil
3 cup vegetable, (use artichokes, fennel,
1 clove garlic, minced
1 salt and ground black pepper
3 tbsp balsamic vinegar
1 tbsp orange juice
1 tbsp grapefruit juice
1 tbsp lime juice
2 tbsp honey
1 tbsp dijon-style mustard
For the marinade, combine all the ingredients in a mixing bowl. Add
the prawn and marinate for about 3 hours.. The safest thing to do is to marinate in the
When the marinating time is over, make the vegetable saute.
In a saute pan over medium heat, warm the oil. Add the vegetables and
garlic; saute for 4 minutes, stirring constantly.
Season with salt
and pepper. Add the balsamic vinegar and continue cooking for 1
To make the citrus vinaigrette, combine all the ingredients in a
mixing bowl. Whisk to dissolve the honey.
Remove the prawn from the marinade and grill for 2 minutes
on each side.
Divide the sauteed vegetables among 6 salad plates, put 3 prawn on
top of each, and pour on the citrus vinaigrette.
Order Grill Jumbo Prawns Online: CLICK HERE
For the crust:
- 4 ounces chocolate cookie crumbs
- 2 tablespoons melted butter
For the filling:
- 2 1/2 pounds cream cheese, room temperature
- 1 3/4 cups sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 2 yolks
- 5 eggs
- 1 teaspoon vanilla
- 3/4 cup sour cream, plus 1/4 cup
- 6 ounces semisweet chocolate, melted and slightly cooled
Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
Order Marble Cheese Cake Online: CLICK HERE
Thursday, March 4, 2010
9 oz (250g) rice - dry weight - cooked
1 tablespoon curry paste
2 tablespoons oil
2 tomatoes - skinned, cored and cut into 8s
1 onion - peeled and finely sliced
8 oz (225g) frozen peas
8 oz (225g) cooked peeled prawns (shrimp0
Chopped coriander or parsley to serve
Cook the rice according to the instructions on the packet - rinse and drain.
Heat the oil in a large pan.
Add the onion and fry for around 3 minutes until soft and golden.
Add the tomatoes and cook a further 5 minutes - the tomatoes need to break down into the onion.
At this point, you may need to add a few tablespoons of boiling water - just tip a bit in out of your kettle and stir round - if the mixture looks like it's drying out, add some more - if it looks OK, then keep going to the next stage.
Add the curry paste and cook for 5 minutes.
Once again, add boiling water from your kettle if you think you need to.
Add the rice and peas, stir thoroughly until they are heated through - at this point, you may need to add some more water if the mixture looks dry.
Add the prawns (shrimp) and stir again - keep stirring for 2 or 3 minutes - the water by now should have been absorbed into the sauce.
It should all be very hot prior to serving.
Tip out onto plates and scatter chopped coriander or parsley over.
It's a very simple meal to cook and very tasty.
Add some poppadoms, mango chutney, yoghurt sauce and some naan bread.
Monday, March 1, 2010
- 3 cups chicken broth
- 1/2 cup water
- 2 cups sliced fresh mushrooms
- 3 slices fresh ginger root
- 2 cloves garlic, crushed
- 2 teaspoons soy sauce
- 1/4 teaspoon red pepper flakes
- 1 pound skinless, boneless chicken breast halves - cut into thin strips
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro (optional)
- 3 tablespoons vinegar
- 2 tablespoons cornstarch
- 1 egg, beaten
- In a saucepan, combine the chicken broth, water, mushrooms, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
- Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Ingredients (serves 4)
- 2 teaspoons oil
- 600g beef mince
- 300g can kidney beans, rinsed and drained
- 200g jar store-bought salsa (medium heat)
- 1/2 cup chopped coriander
- 8 flour tortillas
- 1 avocado, sliced, to serve
- sour cream, to serve
- shredded butter lettuce, to serve
- grated tasty cheese, to serve
Heat oil in a non-stick frying pan over medium heat. Cook mince for 5 minutes or until browned.
Add salsa and kidney beans, increase heat to high and simmer for a further 8-10 minutes or until sauce is reduced and thickened.
Stir through the coriander.
To serve, warm the tortillas in the oven following packet instructions. Serve mince on the tortillas, with sour cream, avocado, lettuce and cheese. Roll up to enclose.
Ingredients: (serves 4)
- 1/3 cup extra-virgin olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 2 small red chillies, chopped (see note)
- 800g can diced tomatoes
- 1/2 cup vegetable stock
- 1/2 cup small basil leaves
- 400g dried penne pasta
- 2 teaspoons caster sugar
Heat oil in a large saucepan over medium heat. Add onion, garlic and chillies. Cook, stirring often, for 6 to 7 minutes or until onion is soft. Add tomatoes, stock and 1/4 cup basil leaves. Bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.
Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain pasta and return to pan.
Stir sugar into tomato sauce. Season with salt and pepper. Spoon sauce over pasta. Toss to combine. Cover and set aside for 5 minutes (this allows pasta to absorb sauce).
Sprinkle with remaining basil. Spoon into serving bowls and serve.
Deseed chillies to reduce the heat rating.
Sunday, February 28, 2010
- 1 C FullCream Milk Powder
- 1/2 C all purpose flour
- 1/2 tsp baking soda
- 2 tbs butter
- Full Cream milk , enough to make the dough
- Sugar Syrup:
- 2 C Sugar
- 1 C water
- 3 to 4 cardamom pods, slightly crushed
- A few strands of saffron or rose water
- Make the dough by combining all the ingredients .
- Make 20 balls by gently rolling the dough between your palms into a smooth ball.
- Heat the oil on high and then lower the heat to medium.
- Fry the balls one by one.
- They will sink to the bottom of the pan , will rise to the surface once cooked .
- Ensure complete cooking from inside and even browning by moving and shaking the pan gently with the right temperature .
- Syrup :
- Boil the sugar and the water with cardamom pods, and saffron or rose water
- Sugar will dissolve in water at medium heat in 5-10 minutes .
- Do not caramelize the sugar.
- Keep it warm in a serving dish .
- Add the fried gulab jamuns directly into the warm syrup.
- Leave it overnight .
- Serve warm or at room temperature.
Saturday, February 27, 2010
- 2 1/2 teaspoons cornstarch, divided
- 1 teaspoon sugar, divided
- 1/2 teaspoon salt
- 1 pound flank steak, trimmed and thinly sliced across the grain
- 1/4 cup low-salt beef broth
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- 1/4 cup thinly sliced green onions
- 1 teaspoon minced peeled fresh ginger
- 1 garlic clove, minced
- 1 cup sugar snap peas, trimmed
- 1 1/4 cups cubed red bell pepper
- 1 1/4 cups cubed yellow bell pepper
- 1 1/4 cups cubed green bell pepper
Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
Order Pepper Beef Online: CLICK HERE
Friday, February 26, 2010
Serves 4 as an appetizer or part of a multi-course meal
10 to 12 cloves garlic
1 piece ginger, peeled and sliced into coins, + 1 teaspoon julienned ginger
1 head cauliflower, cut into bite-size florets
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tsp. plus 3 tbsp. soy sauce
2 small onions, chopped
8 to 10 fresh bird's eye chilis, thinly sliced
3/4 cup ketchup
2 teaspoons sesame oil
Cilantro leaves for garnish
1. In a blender, purée garlic, ginger slices, and 1⁄3 cup water. Set aside.
2. In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.
2. In a small bowl, mix together cornstarch, flour, cayenne pepper, salt, and pepper. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to form a batter.
3. Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.
4. Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce, sesame oil, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with salt and pepper to taste.
5. Return drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with julienned ginger and cilantro, and serve as an appetizer or with rice as a main entree.
Order Gobi Manchurian Online: CLICK HERE
- 2 to 3 tablespoons of butter
- 1 onion
- ¼ teaspoon of cinnamon
- 2 teaspoons of crushed garlic
- 2 teaspoons of crushed ginger
- ½ teaspoon of ground turmeric
- 1 to 2 teaspoons of chilli powder
- 1 tablespoon of coriander
- 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
- ¼ to ½ cup ground almonds
- 225 gram / 8 oz can of whole peeled tomatoes with juice
- 1 tablespoon of tomato paste
- ½ cup of unsweetened yoghurt
With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
Order Butter Chicken Online: CLICK HERE
Tuesday, February 23, 2010
- 1 head romaine lettuce
- 1 clove garlic
- 1 teaspoon lemon juice
- 1/4 tablespoon lemon juice
- 1/4 teaspoon ground mustard
- 1 (2 ounce) can anchovy fillets, oil reserved
- 2 teaspoons olive oil from anchovies
- 1/4 cup egg substitute
- 1/4 teaspoon ground black pepper
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon white vinegar
- 4 tablespoons croutons
- Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
- Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.
Order Caesar Salad Online: CLICK HERE
- 1 cup cooked salad shrimp
- 2 tablespoons chopped fresh chives
- 1/3 cup mayonnaise
- 1 tablespoon soy sauce
- 2 tablespoons chili sauce
- salt to taste
- 2 avocados, halved lengthwise and pitted
- 1 tablespoon lemon juice
- Bibb lettuce leaves
- 1 teaspoon paprika
- sliced pimento peppers, for garnish
- In a bowl, mix the shrimp, chives, mayonnaise, soy sauce, and chili sauce. Season with salt.
- Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
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Monday, February 22, 2010
What you need..
- 3 bay leaves
- 1 (1 inch) piece cinnamon stick
- 5 cardamom pods
- 4 whole cloves
- 2 teaspoons fennel seeds
- 10 whole black peppercorns
- 2 pounds beef tenderloin, cubed
- 3 cups chopped onion, divided
- 5 green chile peppers, halved lengthwise
- 1 (1 1/2 inch) piece fresh ginger root, grated
- 6 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 cup coconut oil
- 1/4 teaspoon whole mustard seeds
- 4 fresh curry leaves
- 2 1/2 teaspoons lemon juice
- 1 teaspoon ground black pepper
- To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
- Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.
- Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
- Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.
Tuesday, February 9, 2010
- 1 loaf frozen bread dough, thawed in refrigerator according to package directions
- 1 cup pizza sauce (prepared or your own homemade)
- 8 oz. smoked mozzarella cheese, shredded
- 18-20 slices chicken sausages ( you can also use Beef )
- Preheat oven to 400 degrees F.
- If using a pizza stone or cast iron pizza pan, sprinkle with cornmeal. If using a cookie sheet or metal pizza pan, grease with olive oil, then sprinkle with cornmeal.
- Remove thawed bread dough from refrigerator and stretch or roll out to a thickness of 1/2-inch. Shape into a heart. Prick several places with a fork.
- Bake in preheated oven 10 minutes.
- Remove from oven and top with pizza sauce, leaving a 1-inch border all the way around.
- Sprinkle cheese over sauce.
- Outline with sausages in a heart shape.
- Bake another 10-20 minutes until pizza is golden and bubbly.
Monday, February 8, 2010
• 2 Ripe Banana
• 15 gms Custard Powder
• 1/4 cup Sugar
• 150 ml Milk
• 1 tsp Almonds (chopped)
• 1 tsp Cashew Nuts (chopped)
• Few drops Vanilla Extract
How to Make:
|•||Peel off bananas and cut into small cubes.|
|•||Mix custard powder and sugar in little milk.|
|•||Boil the remaining milk for 10 minutes.|
|•||Pour the boiled milk into the above mixture.|
|•||Bring the mixture to boil.|
|•||Add banana cubes and vanilla extract.|
|•||Garnish with chopped almonds and cashews|
|•||Banana Custard is ready to serve.|
Sunday, February 7, 2010
4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling
Remove the top roti, turn over and remove the roti from the other side, repeat until all seven are separate. .
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.
Saturday, February 6, 2010
1 whole chicken ( or cut into large pieces)
1 onion (finely grated)
3 tbsp thick coconut milk
1 tsp chili powder
1 tsp ginger garlic paste
2 tbsp margarine
½ tsp cinnamon cardamom powder
2 tsp honey
2 tsp lime juice
1 tbsp Maldivian Addu Havaadhu ground to a smooth paste OR 1 tbsp chicken curry powder
Pinch of red food colour
2 ½ tsp salt or according to taste
1. Mix onion, ginger, garlic, curry paste/powder, cinnamon cardamom powder, honey, chili powder and salt.
2. Skin and pierce the chicken.
3. Apply lemon juice, salt and the prepared curry paste.
4. Cover and marinate in the fridge for 1 to 3 hours.
5. Preheat an oven.
6. Grease a baking tray, place the chicken on it and rub margarine lightly all over the chicken.
7. Bake until the chicken is tender and appears golden brown.
8. Heat the leftover sauce. Add coconut milk, food colour and cook until the sauce is thick.
9. Remove the chicken from the oven and place it on a serving dish.
10. Pour the sauce over the chicken and serve.
Source : Dhumashi
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Friday, February 5, 2010
3 Maldives Chilly
1/2 Coconut / Ground Coconut
1/4 teaspoon Turmeric Powder ( Optional )
1 Tea Spoon Oil
1/2 inch Ginger
2 Curry Leaves
Salt to Taste
2 Cup Flour
( Tuna Pastry - Maldive Style )
How to Prepare:
Making the Tuna Mix
Cut Tuna into thin pcs, Cut Chilli, Onions, Ginger & Curry Leaves small pcs. Mix everything with Lemon and Salt.
After Mixing well put the Groud Coconut. Check if Salt is enough.
Then make small Balls out of the Mix.
Making the Flour
Then Mix the Flour with Oil and Salt. ( if you want you can also add Ground Coconut )
Make Small Balls from the ready Flour Mix.
Put the Ready Tuna mix inside the Flour and Compress it to Flatten ( You can Set this for any size you like )
Heat a Flat Pan and Start baking the Mas Roshi in Medium Heat until its baked well.
Serve with Black Tea or Milk Tea Enjoy :P
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Tuesday, February 2, 2010
1 Packet of Plain Gelatin (Sufficient for 500ml liquid)
400 ml Soya Milk ( you can also use Coconut Milk )
40 gms Chopped Apple
40 gms Chopped Orange
40 gms Tinned Cherries in Syrup
Jelly Mould ( you can also use Agar Agar Powder )
1. Put the soya milk / cocnut Milk into a saucepan, together with the gelatin. Notice that we are using less liquid than is normally used for a jelly (jello) dessert, for this dish we need a firmer jelly.
2. Heat gently to dissolve the gelatin, don't let it boil, and keep stirring.
3. Pour into a mould and leave in the fridge to set overnight.
4. Turn it out onto a plate and slice. I like to cut out star shapes when I serve this dish.
5. Mix the fruit with together with the syrup from the cherries and pour over the tofu stars (This syrup, will give the dish its sweetness).
Your Choice of Fish ( Tuna or Reef Fish ) – medium size, (whole, gutted, scales removed and fillet sliced to the bone)
50 g Dried Chilli
20 g Onion
2 Garlic Cloves
1 tsp Cumin
2 Curry Leaves
1 tsp Black Peppercorns
Salt to season
Blend the spice mixture to a smooth thick paste. Pierce the fish on to a large skewer. Fill the slits made on the fish with the spice mixture. Grill over hot coal, on both sides until Done.
Monday, February 1, 2010
1 lb. bulk chicken sausage
1 (8 oz.) pkg. refrigerator crescent
1 c. frozen hash browns, thawed
1 c. (4 oz.) Cheddar cheese, shredded
1/4 tsp. pepper
2 tbsp. Parmesan cheese
1/4 c. milk
1/2 tsp. salt
Use a round pizza pan or a cookie
sheet with rim
Brown sausage, drain; separate dough. Place on ungreased pizza pan. Press over bottom and up sides to form a crust. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour onto crust. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25 to 30 minutes. 6 to 8 servings.
Note: This Recipe have Been modified to fit our society ( we have used chicken instead of Pork )
Source: Karols Kitchen
Sunday, January 31, 2010
500gm tuna fish
1.5 litres water
salt to taste
-Cut tuna into serving size pieces.
-Place tuna in a large pot,add water and salt to taste.
-Boil until fish is cooked.
-Remove skim from top time to time.
-Serve hot with rice,lemon onion,chilli.
- Eat with Plain ( steam ) Rice & Lonimirus
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Maldives Style ChickenIngredients (7 servings)
1 Chicken cut into 16 pieces
3 Onion (medium size)
4 Garlic Cloves
2 Curry Leaves
2 ramp Leaf (if available)
100g Coriander Curry Powder
50 g Raisin
100 ml Coconut milk (thin)
50 ml Coconut milk (thick)
Salt to season
Strips of Palm leaf or any type of leaf to tie the chicken.
-Fry the onion, garlic, ramp leaf and curry leaves until the onions are golden brown.
-Add in the curry powder, sugar, raisins,half of the thin coconut milk and cook for few minutes.
-Slice the chicken pieces and tie with the thin strip of leaves
-mix with some of the curry paste.
- Add in the rolled chicken pieces together with the rest of the curry paste and coconut milk and salt to season.
-cook the chicken covered in low heat. Stir to avoid checken pieces sticking to the pan.
-Add in the thick coconut milk.
-Adjust seasoning and remove from heat.
Tuesday, January 26, 2010
Ingredients (12 servings )
16 dried red chillies
4 pcs of coconut
2 curry leaves
4 pcs of green mango(if available)
1/2 tsp black pepper
salt to taste
-Grind all the ingredients together until a rough paste formed.
-If mango not available,some lemon juice maybe added.
-Enjoy with garudhiya ( Maldives Fish Soup and Plain Rice )
Monday, January 25, 2010
Ingredients (4 servings)
2 can Tuna
1 Onion (thinly sliced )
4 green chillies chopped
Salt to season
- Crush the onion and chili with lime juice and salt.
-Add in coconut and tuna and crush them well.
-enjoy with Huni Roshi
Sunday, January 24, 2010
3 cup Flour
1 cup grated Coconut
30 ml oil
300 ml Water
Salt to taste
50 gm Flour, for dusting
- Sieve and season the flour.
-Knead a soft dough with flour, grated coconut, oil and water.
-Divide the dough into 6-7 balls and roll out with a roller pin on a flour dusted surface to 4 mm thickn circles.
-Cook the rolled out Roshi in a medium heated pan.
-serve hot with Mas Huni.
Friday, January 22, 2010
1 smoked fish or 2 can tuna
1 cup grated coconut
1 inch piece of ginger
2 curry leaves
1 tsp turmeric powder
2 cup flour
oil for frying
-if using smoked fish clean and cut into small pieces.
-chop onion,chillies,ginger and curry leaves into pieces as well.
-mix all the ingredients except grated coconut and flour
-when mixed well shape them to small balls and keep it aside.
-now make the dough with remaining grated coconut.
-take the dough,make small pieces,flattened out and fill it with the mix and shape them into balls.
-deep fry in hot oil until golden brown in color.
-remove,drain the excess oil and place neatly on a serving plate.
Tuesday, January 19, 2010
Ingredients (4 servings)
450 g Rice
250 g Tuna
3 Garlic Clove
8 Cherry Pepper
1 tsp Black Pepper (whole)
2 pcs Cinnamons
½ tsp Turmeric Powder
2 Curry Leaves
12 Rampe Leaf (if available)
6 tsp oil
1 ltr Coconut Milk
1 ½ ltr Water
Salt to season
-Fry the onions, garlic, curry leaves, rampe leaf in oil until onion is soft and browned.
-Add in the cardamon, cinnamon, and the tuna and mix well.
-When the onions are golden brown add rice and fry .
-Add the coconut milk, water, turmeric powder and salt, and bring to a boil.
-When boiled reduce the heat, cover the top of the pot.
-Simmer until water has evaporated.
- Stir the rice after 10 minutes from removal from heat.