WHAT'S COOKIN

Buyers Guide

2008-02-05T02:37:00.000-08:00

Cookware is one of the most important purchases you will make for the kitchen. The right cookware and some preparation can go a long way to preventing culinary disasters while out in the backcountry. Even a lightweight backpacking purist will tell you that man cannot live on freeze dried foods alone. There are lot of options when looking at cookwares. One wrong choice of cookware can lead to several disaster.

The choice of cooking utensils should be appropriate for efficient and easy cooking. Different cookwares are made of different materials and have different uses. Depending on the need and use of the cookware a buyer should take into account the right cookware. A perfect cookware is an essential requirement for easy and safe cooking.

There are certain tips that a buyer should take into consideration while buying a cookware :
1.When buying a cookware consider how often you will use the equipment and what type of food will be cooked.
2.Also take into account the number of persons you ll be cooking food for. An appropriate size is also essential while buying a cookware.
3.Choose sturdy utensils of decent quality.
4.Look for medium or heavy weight pans.
5.Firstly buy the essential cookwares like vegetable peeler, spatula, wooden spoons, etc.
6.Thin steel coated with a kiln baked enamel finish looks good. It is easy to clean and hard to scratch.
7.Aluminum cookwares are very light and conducts heat very well, making cooking quiet efficient.
8.Certain acidic foods might react with an uncoated aluminum surface.
9.Stainless steel cookware is extremely durable and cleans quickly. The down side is its inability to conduct heat evenly, leading to scorched food.
10.Cookware with a black outer finish is easy to use and cheap too.
11.A large coffee can used for boiling of water.
12.If baking, frying or using a pot for oven, raise the pot off of the heat source.
13.Lids are a must with cookwares. A pot with a lid will cook food faster and boil water in a short time. Lids also help keep soot out of food from the heat source.
14.Make sure wooden utensils are sanded smooth and have nothing that could splinter off into the food.
15.Check for solid attachments in utensils such as whisks and tongs that are put together from several pieces.
16.Choose only wooden or rubber coated utensils for use with non stick cookwares.
17.A set made of polished aluminum or stainless steel will cost significantly less than a set made from anodized aluminum or copper.
18.Cast iron, an excellent conductor of heat, is the choice of many cooks for its durability and performance.
19.Copper is the choice of the most discerning cooks. It conducts heat better than any of the other types of cookware. Copper is attractive but requires periodic cleaning and polishing to maintain its beautiful appearance.
Technorati Profile

Sweet Corn Pakora

2008-02-02T05:59:00.000-08:00

INGREDIENTS:
sweet corn(2cups)
water (1n1/2 cups)
egg(2)
chilli powder
black papper powder
salt
cornflour/maida

METHOD:
atfirst add corns to water and boil for a few minutes.(packed corns are soft so dont need to boil more.)
then drain the extra water
in another bowl take 2 eggs,salt,black papper powder ,red chilli powder and cornflour.then mix it and make a thick batter.
after that add the boiled corns.
heat white oil in frying pan.then shape the mixture of corn like pakora n fry deeply.
ur pakora is now ready to serve.serve it with tomato sauce n green salad.
++u can add fresh coriender leaves with it also.

Quick Crispies

2008-02-02T05:56:00.000-08:00

Ingredients:

Bread slices - 8 nos
(white or brown)
Cornflour - 1 tbsp
Allpurpose flour(Maida) - 6 tbsp
Kalonji(Black jeera) - 1/2 tsp
Chilly powder - As reqd
Salt - As reqd
Coriander leaves(finely chopped)- 1 tbsp
Oil (Sunflower or corn oil) for frying

Method:

1)Cut the bread slices into fingers, triangles or any shape you fancy.

2)Mix together maida, cornflour, salt, chilly powder, coriander leaves and kalonji in a bowl, to form a batter (not very thick).

3)Heat oil in a kadai or a pan.

4)Coat the bread slices with the batter and deep fry, till golden brown.

5)Drain on a kitchen towel (paper).

:- Serve hot with tomato sauce or coriander or mint chutney.
:- The crispies are crunchy and tasty and are not soft like buggies.

Macaroni Pakora

2008-02-02T05:52:00.000-08:00

Ingredients:

Macaroni(boiled) – 1 cup
(boiled in water along with little salt)
Onion – 1 no
(finely chopped)
Tomato – 1 no
(finely chopped)
Salt – As reqd
Chilly powder – As reqd
Corn flour – 1 tsp
Gram flour(Kadalapodi) – 6 tsp
Water – As reqd
Oil for frying

Method:

1)Heat oil in a pan or a kadai.

2)Saute onions and tomatoes.

3)Add boiled macaroni along with salt and chilly powder.

4)When done, allow it to cool.

5)Mix together gram flour or besan along with little salt, little chilly powder, cornflour and water to make a batter.

6)Add the cooked macaroni into this batter.

7)Allow it to stand for two mins.

8)Deep fry them in oil.

Chicken 65

2008-02-02T05:51:00.000-08:00

Ingredients:

Chicken - 1/2 kg
Vinegar - 1 tbsp
Ginger - 1 small piece
Garlic pods - 6 - 8 nos
Salt - As reqd
Fennel seeds(Perinjeerakam) - 1/4 tsp
Chilly powder(Paprika) - 2 tsp
Oil for deep frying

Method:

1)Clean chicken and cut into small pieces.

2)Grind together ginger, garlic and fennel seeds.

3)In a bowl, add chilly powder, ground masala, salt and vinegar and mix well.

4)Add the chicken to the above masala and marinate it for 2 - 3 hrs.

5)Cook the marinated chicken for about 5 - 10 mins in a closed kadai.

6)Finally, heat oil in a nonstick deep fry pan.

7)Fry the cooked chicken till golden brown.

Serve hot with lime wedges as a starter

Baby Corn Pakodas

2008-02-02T05:49:00.000-08:00

Ingredients:

Baby corns - 10 nos
Allpurpose flour(Maida) - 5 tbsp
Cornflour - 5 tbsp
Green chillies - 4 nos
Ginger - 1" piece
Garlic pods - 4 - 6 nos (optional)
Coriander leaves(chopped) - 1 tbsp Salt - As reqd
Oil for frying

Method:

1)Cut the baby corns lengthwise into two and keep aside.

2)Grind together the green chillies and ginger into a fine paste.

3)Mix together the maida, cornflour, salt, the masala paste and the chopped coriander and form a smooth pakoda like batter by adding enough water.

4)Dip each baby corn in the batter and fry in hot oil, till crisp and golden.

Serve hot.

Hara Bhara Cutlets

2008-02-02T05:48:00.000-08:00

Ingredients:
1 cup frozen chopped Spinach
1/2 cup frozen peas
1/2 cup frozen french cut beans
1/2 cup chopped onions
2 green chilies finely chopped
2? ginger grated
1 large potato
1/2 cup plain breadcrumbs
1/2 tsp turmeric powder
1/4 tsp garam masala
1 tsp red chillie powder
1 tsp coriander powder
A few curry leaves finely chopped
Salt to taste
Oil

Method:
Defrost the frozen spinach in the microwave to break up the chunk.

Boil the potato, skin and keep aside to cool.

Heat 1 tbsp oil in a shallow pan, and fry the chopped onions. When the onions starts to brown, reduce the heat and add the salt, turmeric powder, garam masala, chillie powder and coriander powder and saute till all the spices are cooked. Add all the vegetables to the pan, increase the heat and cook till all the moisture is completely gone.

After the vegetables and the potato is cooled down enough to handle, mix the two together using your hand. if the mixture is too wet and soft, add some breadcrumbs till the mixture is strong enough to be held together on its own. Divide the potato-vegetable mixture into equal sized globes, and flatten with the palm to make patties.

Dip the patties in bread crumb, and shallow fry till they start to brown.

Serve with ketchup and hot sauce.

Paneer Sandwitch

2008-02-02T05:46:00.000-08:00

Ingredients:

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Method:
Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

Hari Mirch Pakora

2008-02-02T05:41:00.000-08:00

Ingredients:

8 - 10 Bharawan Mirch (Pickle Green Chillies)
Oil for frying
For the filling:
1 Boiled Potatoes
1/2 tsp Red Chilli Powder
1/2 tsp Ajwain
1 tsp finely chopped Mint Leaves
1/4 tsp Ginger paste
Salt to taste
For the covering
1 cup Besan (Bengal Gram Flour)
3 tblsp Rice Flour
1/2 tsp Red Chilli Powder
1 Pinch Turmeric Powder
1 Pinch Soda Bicarb
1/4 tsp Ajwain

Method:

Wash, wipe and slit the chillies along the length.
Remove the seeds from the chillies.
Mix all the ingredients for the stuffing and fill it inside the chillies.
Mix all the ingredients for the covering and add enough water to prepare a thick batter.
Dip the stuffed chillies in this batter and fry in hot oil till it is golden in color.
Serve hot with tamarind chutney and hari chutney.

Prawn Kababs

2008-02-02T05:37:00.000-08:00

Ingredients:
300 gms shelled and deveined prawns
1 egg
1 tblsp. Worcestershire sauce
1 green chilli, chopped
1 large onion, chopped
6 pods garlic, finely chopped
1/2 tsp. turmeric powder
1 tsp. cummin seed
Chopped coriander leaves
Salt and pepper as per taste
Oil for deep frying

Method:
Wash and marinate the prawns with salt

Keep the marinated prawns for 45 minutes

Wash the prawns again and pound them.

Add the rest of the ingredients except the egg and pound again until well blended.

Knead in the egg. Make into small balls

Deep fry the balls until golden brown.

Serve hot.

Italian Pasta Soup

2008-01-13T00:51:00.000-08:00

Ingredients:1 lb ground turkey breast or chicken breast
1 16 oz can stewed tomatoes
1 15 oz can kidney beans, drained & rinsed
1/2 c canned julienne carrots
1 14 oz can beef broth, defatted
1 8 oz can tomato sauce
1 stalk celery, chopped
2 t dry onion flakes
1 clove garlic, pressed
1 c uncooked pasta
1 pkg dry spaghetti sauce mix
1 pkg dry Ranch dressing mix
Salt & black pepper to taste
Dash of seasoned salt
3 c water

Method:
Brown meat in large pot sprayed with nonstick cooking spray. Add remaining ingredients & simmer only long enough to cook pasta. DO NOT OVERCOOK. Serve warm with garlic toast.

Chunky Tomato Potato Soup

2008-01-12T22:53:00.000-08:00

INGREDIENTS
2 tablespoons butter
2 onions, chopped
4 cups peeled, cubed potatoes
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 1/4 cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

DIRECTIONS
Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Chicken Noodle Soup

2008-01-12T22:49:00.000-08:00

INGREDIENTS
1 1/2 pounds boneless, skinless chicken meat
1/2 pound uncooked spaghetti
4 cloves garlic
1/4 cup chopped onion
salt to taste
12 cups water
3 tablespoons olive oil

DIRECTIONS
1.In a large pot, bring the water to a boil. Add the salt and olive oil.

2.Chop up the chicken, and add it with the onion and garlic to the pot.

3.Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

Potato and Onion Soup

2008-01-12T05:43:00.000-08:00

INGREDIENTS
1/4 cup margarine
1 onion, thinly sliced
2 leeks
2 red potatoes, peeled and sliced
2 quarts water
1 tablespoon salt
1/4 cup margarine
1/2 cup heavy whipping cream
3 tablespoons chopped fresh chives

DIRECTIONS
In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

SPINACH PAKORA

2007-12-18T04:28:00.000-08:00

Ingredients:

Spinach a big bunch, gram flour 1 1/2 cup, garam masala 1 tsp, red chilli powder 1/2 tsp, dhania powder 1/4 tsp, baking powder a pinch, salt to taste.

Method:

Rinse the spinach, then chop it finely. Take a bowl, put chopped spinach and gram flour in it. Mix it well, add little water to form thick paste. To the paste add salt, garam masala, dhania powder, red chilli powder, and baking powder and mix well.
In a kadai, heat oil on a high flame. Make small balls of spinach paste and fry till it becomes golden brown. Serve with mint chutney or tomato sauce.

Chicken fritters

2007-12-18T04:16:00.000-08:00

Ingredients:

100 g (4 oz) boneless cooked chicken, skinned and finely chopped
25 g (1 oz) margarine
40 g (1 1/2 oz) plain flour
150 ml (1/4 pint) milk
1 egg yolk
50 g (2 oz) cooked ham, finely chopped
4 button mushrooms, finely chopped
1/2 teaspoon dried oregano
salt and freshly ground black pepper
125 g (4 oz) packet batter mix
6 rashers streaky bacon, rinds removed
vegetable oil, for deep frying

Method:

1. Make the sauce: melt margarine in a saucepan, sprinkle in 25 g (1 oz) flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from heat and gradually stir in the milk and the egg yolk. Return to heat and simmer, stirring, until thick and smooth.

2. Stir in the chicken, ham, mushrooms and oregano and season to taste with salt and pepper. Pour the mixture on to a large plate, spread it out with a knife and leave to cool for 15 - 20 minutes.

3. Meanwhile, heat the oven to 110C/225F/Gas 1/4 and make up the batter according to the packet instructions.

4. Stretch each of the bacon rashers with the back of a knife and then cut them in half.

5. Divide the chicken mixture into 12, then roll each piece into a ball, and shape it into a roll. Wrap each roll with bacon.

6. Spread out the remaining 15 g (1/2 oz) flour on a flat plate and season with salt and pepper. Dip each roll in the flour until evenly coated.

7. Heat the oil in a deep-fat fryer to 190C/375F or until a day-old bread cube browns in 50 seconds.

8. Dip the rolls one at a time into the batter, then drop into the hot oil
and deep fry 6 at a time for about 6 minutes until golden and crispy. 9 Drain on absorbent paper and keep warm in oven while cooking the second batch.

Serve at once.

serving amount
serves 4

Chinese Fried Prawn

2007-12-17T20:50:00.000-08:00

Ingredients:

500 grams Prawn
2 Remove seeds and chop Bell Pepper
1 Inch piece and minced Ginger
1.5 Tsp Vinegar
1 tbsp Soya Sauce
1 Tbsp Corn Flour
1 tbsp chopped Spring Onion (Scallions)
To taste Salt
A pinch Ajinomoto

Instructions:

1. Shell, de-vein and wash prawns. Mix with corn flour and set aside for 10 minutes.

2. Heat oil and fry prawns for a few minutes till they just start to cooked. Remove and keep aside.

3. Heat some more oil in the same pan, fry the ginger for a few minutes, then add the chopped bell peppers and spring onions. Fry for another minute add vinegar and Soya sauce.

4. Stir and add the salt and ajinomoto to taste. Add the cooked prawns and fry for two minutes. Remove and serve hot.

Chicken in garlic sauce

2007-12-17T20:39:00.000-08:00

Ingredients:
300 gms (boneless) Chicken
1/2 cup (chopped finely) Cabbage
1/2 cup (sliced finely) Carrot
1/2 cup (cut finely) Bell Pepper
1/2 cup (chopped) Spring Onion (Scallions)
1 tbsp (paste) Garlic
1/2 cup Tomato Sauce
1 tsp Soya Sauce
1/4 tsp White Pepper
3 tbsp Corn Flour
2 tbsp Cooking Oil
1/4 tsp Ajinomoto
1 tsp Lemon Juice
to taste Salt

Instructions:

1. Cut boneless chicken in small pieces. Marinate with one-teaspoon lemon juice and salt.

2. Mix corn flour in 1/2 cup water.

3. Heat oil. Add spring onion, chicken, carrot, cabbage and capsicum. Fry lightly and keep aside.

4. . Heat oil. Add garlic paste and fry for about a minute. Add tomato ketchup, Soya sauce, salt, pepper and ajinomoto. Add 1/2 cup water (or as required) and cook till boiled.

5. Add chicken and vegetables to the sauce. Adjust seasoning.

6. Add corn flour mixed in water. Cook for a minute. Serve hot with noodles or fried rice.

Aloo Tikki

2007-12-17T02:01:00.000-08:00

Ingredients:
4 Potato 2 tbsp Bread crumbs 1 tsp Red chilli Powder 1/2 tsp Garam masala powder 1 tsp Corn flour Chopped coriander leaves Oil for Frying Salt to taste

Method:

Boil, skin and mash the potatoes. Add coriander leaves, chilli powder, garam masala powder, corn flour and salt and mix it. Make flat tikkis using small quantity of the mixture and roll it in bread crumbs.

Basic White Sauce

2007-12-16T21:02:00.000-08:00

Ingredients:

3 cups milk
1/2 cup plain flour
1 tbsp. butter
2 tbsp. cheese grated
salt to taste
pepper to taste

Method:

In a dry heavy sauce pan, dry roast the flour till light pinkish in colour.
Remove and keep aside to cool.
Melt butter in the pan, add half the milk.
Mix the remaining milk in the cooled flour to form a smooth paste.
When milk comes to a boil, add paste and stir continuously.
Bring back to a boil.
Cook till the sauce is thick enough to coat the back of a spoon thickly.
Sprinkle salt and fresh ground pepper and stir to mix well.
Use as required in individual recipes.

Making time: 20 minutes
Makes: 4 cups sauce
Shelflife: Frozen 2 weeks ( thaw to room temperature before using) Refrigerated 1 day

Note: I have used the above method as against the traditional method of frying the flour in the butter, since this way the consumption of fat (butter) is reduced as also the chance of lump formation is minimised. It is easier to handle by beginners.

ITALIAN SAUCE:

3 basil chopped
3 tbsp. parsley chopped
2 cloves garlic crushed
200 ml. pure olive oil
75 gms. parmesan cheese grated
salt to taste
pepper to taste (fresh ground)

Baked Fish in Banana Leaf (Paturi)

2007-12-16T02:07:00.000-08:00

Ingredients:
Serves 4

Banana leaves (each 10 in. x 10 in. approx.) 4 nos.
The basic idea is to cook the fish in a banana-leaf envelope. If you do not find banana leaves at your local grocers, you may use tender pumpkin leaves instead. However, the hallmark of this dish is its distinctive aroma, which only a banana leaf can lend.

Fish 500 gms. (8 pieces)
Any fatty fish without scale may be used. In India, typically Bowal, Pabda, Bhetki and Hilsa are used.

Cooking oil (mustard oil) 2 ½ tbsp.
Mustard oil lends a distinctive sharp aroma and is highly recommended.

Mustard paste 2 tbsp.

Ginger paste 1 tsp.

Green chilly paste 1 tsp.

Green chilly (sliced longitudenally into two) 2 nos.

Turmeric powder ½ tsp.

Salt to taste

Procedure:
Add all ingredients (except the banana leaves, of course) together and mix well. Thin out the rib running through the center of the banana leaf by slicing so that the leaf can rest flat on the frying pan.

Pre heat frying pan. Lay two leaves on the frying pan. Place fish-mix on the leaf. Place one leaf on top of the mix to cover the entire mix. Place lid on the frying pan. Cook on low flame for about 10 mins.

Remove cover. Place a large plate on top of the pan, and turn the pan upside down real fast, so that the contents of the pan are now transferred to the plate upside down.

Now there are two leaves on top of the mix, and one at the bottom. The topmost leaf will have burnt off considerably. Remove it. Place a fresh banana leaf on the pan. Transfer the entire content carefully from the plate to the pan. Replace lid and cook under low flame for about 10 mins.

Your Steamed Fish in Banana leaf is now ready. Serve hot with any form of rice, viz., fried rice, jeera rice, pulao, etc.

Prawn Malaicurry

2007-12-16T02:01:00.000-08:00

INGREDIENTS:500gms Prawns

½ cup Coconut milk
½ cup Onions chopped
20-30gms Paste of mustard seeds
2-3 Green chilis chopped
1 tsp Turmeric
5 tbsp Mustard Oil
Salt to taste

DIRECTIONS:
Clean and de-vein prawns and marinate with the paste made from mustard seeds and little water, 2 tbsp of oil, chopped green chillies, turmeric and salt. Keep it aside for a while.

In a pan take 3 tbsp of oil and fry in the chopped onions till pale golden brown. Then add the marinated prawns into the pan properly fry for sometime while stirring.

Next add the coconut milk to the contents of the pan and cook for 10 minutes till the gravy has become thick.

Rosogollar Payesh

2007-12-16T01:52:00.000-08:00

Ingredients:

2 liter Milk for chana or paneer
Lemon juice half a cup
Sugar 11/2 cup
1 liter Milk for payesh
A hand full of Cashew nuts
Pistachios 4-5 chopped
Cardamom 4-5

Method:

Take two liter milk in a big saucepan and make it to boil. Remove from heat, put the lemon juice in the milk, stir constantly, chana is ready. Now take a fine Muslin cloth drain the water from chana. Chana should be completely dry. Make 20 lemon size ball with chana.
Make a paste with cashew nuts.
Take another saucepan, pour 1 liter milk for payesh into the pan let it boil in medium heat. Put the cardamom seeds and cashew nut mix in the milk, then put the sugar. Let the milk boil at medium-low heat for 30-35 minutes. The milk should be thicken and light yellow in colour.
Then put the chana or paneer balls very slowly and carefully, don't let the balls break. Then stir the milk slowly at medium-low heat for another 10-20 minutes or untill the balls become fluffy and smooth. Then remove from heat, garnish with chopped pistachios.
Refrigerate for atleast 2-3 hours. Serve chilled payesh as a delicious sweet dish.

Hot and Spicy Chicken

2007-12-16T01:48:00.000-08:00

Serving Size: 4

Ingredients:

4 tablespoon Oil
1 Scallion
2 Hot peppers -- or more
1 tablespoon Shredded Ginger
1 tablespoon Sherry
2 tablespoon Light Soy Sauce
2 pound Fryer
1/2 cup Chicken broth
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper -- or 2
1 tablespoon Cornstarch (corn flour)

Directions:

1. Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture.

2. Cut scallion and hot peppers diagonally into 1-inch pieces.

3. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper.

4. Heat oil. Add scallion, and stir fry several seconds.

5. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more.

6. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken.

Spring Rolls

2007-12-16T01:43:00.000-08:00

The crisp texture of vegetables and savory seasonings makes the Chinese Spring roll a popular appetizer

Makes about 2 dozen spring roll

Ingredients:

1 tablespoon oil
2 cups your choice of meat (cooked ham, Chinese barbecued pork, raw pork, or raw chicken, cut julienne; you can also add tiny shrimp or leave out the meat entirely and substitute more vegetables)
6 Chinese dried black mushrooms, soaked to reconstitute, then cut julienne
1/2 cup bamboo shoots, cut julienne
1 cup mung bean sprouts
1 small carrot, shredded
1-1/2 cups Chinese or regular green cabbage, shredded
2 scallions, shredded
1/4 cup chicken broth (or vegetarian broth for a vegetarian version)
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch (corn flour)
1 package spring roll or egg roll wrappers, thawed if frozen
1 egg, beaten

4 cups oil for deep-frying
plum sauce for dipping

Directions:

1. Prepare filling: Heat oil in a wok. Add meat and stir-fry briefly (until cooked through, if raw). Add vegetables and stir-fry about 2 minutes. Combine chicken broth, oyster sauce, sugar, and cornstarch. Add to wok and stir-fry until sauce thickens. Let filling cool before filling spring rolls (refrigerate if you're in a hurry).

2. To prepare each spring roll: Position one wrapper like a diamond with one point facing you. Place about 2 tablespoons of filling in a log shape across the bottom about 2" from the lowest corner. Fold the bottom corner up over the filling and tuck it behind the filling. Roll the packet up once to enclose the filling securely. Moisten the three remaining corners of the wrapper with beaten egg. Fold the left and right corners to the center and press down firmly to seal, forming an envelope. Finish rolling up, sealing the top corner. Repeat with remaining packets.

3. (Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. Make sure they do not touch each other or the dough will stick together.)

4. In a deep-fryer or wok, heat 4 cups of oil to 360 -375 degrees F. Deep-fry spring rolls a few at a time, until crisp and golden. Drain on paper towels. Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip.

Juicy Steamed Dumplings

2007-12-16T01:38:00.000-08:00

Ingredients:

4 1/2 (500 g) cups flour, sifted
1 lb (500 g) lean boneless pork, minced
4 tsp soy sauce
1/2 tsp rice wine
1/2 tsp fresh ginger, chopped
2 tsp salt, or to taste
1/2 tsp sugar
4 oz (125 ml) sesame oil
1/2 tsp MSG (optional)

Directions:

1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt, and sugar. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well.

2. Add 9 oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest. Turn out onto a flour board and knead until firm and elastic.

3. Knead the dough again and cut into 1/2 oz (15 g) balls. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch (7 to 8 cm) circle, rotating the dough counter-clockwise while rolling so the centre is slightly thicker than the edges. Place about 1 to 1 1/2 tbsp (20 g) of filling on each circle and pinch the edges together into 18 pleats. Place the dumpling in a steamer and steam for 5 minutes over high heat.

Note: These dumplings are delicate in appearance and taste. the wrappers are thin and the filling deliciously juicy.

Pane dorato (Golden fried bread)

2007-12-16T01:21:00.000-08:00

Preparation time: 10 minutes.
Cooking time: 5 minutes

INGREDIENTS:
6 slices of bread half a centimetre thick
250ml milk
2 eggs, beaten
Exta-virgine oil
Salt.
Optional:100g Gruyère cheese.

METHOD:
Half fill a heavy iron frying pan with oil. Cut the crusts off the bread and soak briefly in the milk. Dip both sides of each slice of bread into the beaten eggs. Heat the oil and plunge the slices into the pan one by one, frying each side for ten minutes until golden brown. Remove from the pan and leave to drain on kitchen paper. Sprinkle with salt and serve hot.

Sandwich bread is best for the recipe, as the result is lighter. It is even tastier if very finely cut slices of Gruyèr cheese are laid on top of the fresly fried bread so that they gently melt into it. Golden fried bread can also be used to great effect in soups. Cut the slices into cubes and place in the soup dishes before serving clear beef broth a table.

A historic cookery book compiled by Domenico Romoli contains a recipe for Pan dorato con burrito (butter) but, in keeping eith Renaissance and medioeval tastes, the croutons were flavoured with sugar and cinnamon.

Mini Mexican Pizzas

2007-12-16T01:15:00.000-08:00

40 min 15 min prep
INGREDIENTS:
1/2 lb ground lean ground beef
1 teaspoon taco seasoning / Mucho Gusto Taco Seasoning Mix)
24 inches flour tortillas
6 tablespoons salsa, divided (I used mild)
1 roma tomato, diced
1/2 cup frozen corn, thawed
1/2 small red onion, diced
1 cup shredded Mexican blend cheese

METHOD:
Preheat oven to 375°F.
While oven is heating,add ground beef and taco seasoning to a medium-sized skillet over medium heat.
Cook beef until no longer pink,about 8 to 10 minutes,drain if needed.
Lightly spray two medium sized cookie sheets with cooking spray.
Place two tortillas on each sheet,then lightly spray tortillas with more cooking spray.
Bake tortillas until lightly browned, about 6 to 8 minutes.
Remove tortillas from oven and evenly spread 1 1/2 tablespoons of salsa on each.
Divide ground beef, corn, onions, and tomatoes evenly over each tortilla.
Divide cheese evenly over the top of ground beef mixture.
Bake for 10 to 12 minutes or until cheese is melted.

4 servings

Vegetable Cutlets

2007-12-15T22:02:00.000-08:00

Serves about 12 cutlets

1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)
garlic - 1 small piece
Fennel seeds 2-3
Green chilies 2-3
Coriander leaves little bit
One medium sized onion finely cut

To dip:Take 2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)

Powder: Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)

Finely cut all the above said vegetables. Wash & Pressure-cook with little bit of water, turmeric powder &salt.Smash them & keep it aside (if there is any excess waterin the cookedvegetables just drain).Heat one tablespoon of oil.Fry onions till it turns into brown & add the grounded paste.

Just fry for a few seconds.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.Then make them into small balls and dip it in the above said maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.

Once everything is over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the tava.

Samosa

2007-12-15T21:58:00.000-08:00

For covering:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:

2 potatoes large boiled, peeled, mashed
1 onion finely chopped2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds crushed
1 tsp. red chilli powder
salt to taste
oil to deep fry

For dough:

Make well in the flour.Add oil, salt and little water.Mix well till crumbly.Add more water little by little, kneading into soft pliable dough.Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on worksurface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.Stir fry for a minute, add onion, saute till light brown.Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.Cool. Keep aside.

Make a thin 5" diam. round with some dough.Cut into two halves. Run a moist finger along diameter.Join and press together to make a cone.Place a tbsp. of filling in the cone and seal third side as above.Make five to six.

Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on racks or kitchen paper.Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.