Slogged it out all day at work and just found out that you have guests coming over for dinner? Put that take-away menu right back where you found it. Now you can wow your dinner guests with your culinary skills with this Oriental fusion recipe thats quick, healthy and super-delicious!
Peanut Noodles with Shredded Chicken & Vegetables
Ingredients: 1 pound boneless, skinless chicken breasts 1/2 cup smooth, natural peanut butter 2 tablespoons soy sauce 2 teaspoons minced garlic 1 1/2 teaspoons chili-garlic sauce, or to taste 1 teaspoon minced fresh ginger 8 ounces whole-wheat spaghetti/ haka noodles Fresh vegetables such as carrots, broccoli, snow peas, shallots, mushrooms
Directions: 1. Put a large pot of water on to boil for cooking the noodles.
2. Place chicken in a skillet or saucepan, add enough water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until cooked throughly and no longer pink in the middle for around 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk the peanut butter, soy sauce, garlic, chili-garlic sauce and ginger in a large bowl.
4. Cook the noodles in the boiling water until they are semi-done. Add the vegetables and cook for another minute until the noodles and vegetables are just about tender. Drain, reserving 1 cup of the cooking liquid. Rinse the noodles and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the noodles, vegetables and chicken; toss well to coat. Serve warm or chilled.
Note: Chili-garlic sauce is a blend of ground chilies, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries.
Tray chicken - 1 Chopped onion - 1 Tomato paste- 1 small can Red Chili- 1 Cloves - 2 Cardamom - 2 Cinnamon stick- 1 inch Bay leaf - 2 Light whipping cream 1 carton Dhania powder- 1 tsp Cumin powder- 1 tsp Garam Masala- 1 tsp Chilli powder- 1 tsp Ginger & Garlic made into a paste 6 pieces Fresh coriander Salt to taste A pinch of turmeric
Add red chili, cloves, cardamom, cinnamon stick and bay leaves, and cook until the bay leaves turn golden brown.
Add the onion and fry for two minutes.
Add the ginger garlic paste and fry for 4-6 minutes.
Add the chicken and fry for 5 minutes.
Sprinkle in chili, dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until cooked.
Add a can of tomato paste and cook on low heat.
Just before removing, add the whipping cream and cook for a few minutes.
Add Garam Masala and coriander leaves Remove after a couple of minutes and serve.
Ingredients 12 large mutton chops Salt and pepper to taste 2 cups breadcrumbs ½ tsp. mustard powder 2 tsp. chilli powder 2 eggs ½ tsp. turmeric powder oil for frying
Method First wash, trim and flatten the chops. Then marinate in chilli powder, turmeric, salt, pepper and mustard. Cook in a pressure cooker with adequate water until done. Remove from water and roll the chops in beaten egg and then in breadcrumbs. Deep fry in hot oil until crisp and serve with chutney and tomato ketchup.
An easy to prepare delicious snack and dinner accompaniment.
Ingredients 20 gms. Minced meat ½ cup channa dal 1 onion A few mint leaves A few coriander leaves Salt to taste ½ tsp. chilli powder Ό tsp. turmeric powder 1 egg Oil for frying
Method Soak channa dal for some time. Then boil and grind mince with soaked channa dal, chopped onion, mint leaves, coriander leaves, salt, chilli powder and turmeric powder. Mix in beaten egg and make flat rounds. Fry in hot oil and serve with onion rings, slice of lime and mint chutney.
You will require Lamb mince (keema): 1 kg Medium sized onion (finely chopped): 2 nos Breadcrumbs: 5-6 slices (powdered) Cumin powder: 1 tbsp Coriander powder: 1 tbsp Turmeric powder; 1 tsp Coriander finely chopped: A fistful Mint (finely chopped): half bunch Ginger, garlic, chilly paste: 1 tbsp Garam masala: 1 tsp Egg (beaten): 2 nos Oil: for frying Pepper: 1 tsp Salt: As per taste
Method Pressure cook meat with little salt, chilly, ginger, garlic paste and turmeric powder till tender. Drain off the fats and set the meat aside. Heat 1 tbsp oil in a pan and sautι onions till they turn golden brown. Add cooked meat, cumin powder, coriander powder, coriander and mint leaves, garam masala, remaining salt and pepper and cook till done. Allow the batter to cool and roll into fist-sized cutlets. Dip these in the beaten egg and dust with powdered bread crumbs. Deep fry the kebabs and serve hot with mint chutney.