Friday, January 28, 2011

Chicken Chow Mein


Chicken Chow Mein is a Chinese term for a dish of stir-fried egg noodles, of which there are many varieties. Tasty, versatile and easy to clean up afterwards. This is completely different from basic chow mein recipe, it's my innovation. 




Ingredients:

Chicken sliced 1 breast fillet 
Cabbage shredded 1 cup
Carrot shredded 1 cup
Onion sliced ½ cup
Egg noodles boiled ½ packet
Salt 1 tsp
Soy sauce 1 + 1 tbsp (add 1 tbsp in chicken marination and 1 while cooking)
Oil ¼ cup
Black pepper 1 tsp
Chili sauce 2 tbsp
Cornflour 1 tsp
Green chilies 2 chopped
Pounded red chili flakes ¼ tsp


Method:

  1. Marinate chicken with cornflour, 1 tbsp soy sauce, a pinch of salt and black pepper.
  2. Heat oil, add chicken pieces, fry until tender. Add shredded vegetables, stir fry on high flame for a minute. 
  3. Add all the remaining seasoning and boiled egg noodles. Toss well to combine.
  4. Serve! :D



* You can also use beef, shrimps or even paneer.

Friday, January 21, 2011

Lemon Sour Cream Cake







Ingredients:
Butter 125 grams

All-Purpose flour 1 ¼ cup
Caster sugar 1 cup


Sour cream ¼ cup (take ¼ cup of cream, 1 tbsp of yogurt, and 1 tsp lemon juice. Mix well, rest it for 15 minutes and use)


Baking powder 1 ½ tsp
Lemon rind 1 tsp (Grate 1 large lemon skin only)
Eggs 3
Yellow color 2 drops


Method:
Sift all-purpose flour and baking powder twice.


Beat butter and sugar till creamy texture.


Add eggs, one by one alternating with 1 tbsp of sifted flour and baking powder.


Now add sour cream, yellow color, and the remaining sifted flour. Fold it with the spatula.


Grease ring mould or any 9 inch baking tray with butter, dust with flour. Pour the batter in it.


Bake it in preheated oven for 25-30 minutes on 180° C.


Dust it with icing sugar before serving.

Monday, January 3, 2011

Thai Chicken in Red Curry


I cannot express my love for Thai food in words. Being a Pakistan, I love anything spicy. There are 3 types of Thai curries, out of which two  are very famous. Red curry and Green curry. Today, I am sharing Thai chicken in Red curry with y'll. This Thai Red Curry Recipe is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your taste. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood.

Ingredients for Red Curry Paste:

Kashmiri Degi Mirch 6
Onion 1/2
Garlic paste 1 tsp
Ginger paste 1 tsp
Salt 1 tsp
Haldi ¼ tsp
Zeera whole 1 tsp
Dhania whole or crushed 1 tbsp
Black pepper crushed ½ tsp
Water ½ cup

Method for Red Curry Paste:

  1. Soak kashmiri degi mirch in ½ cup of hot water for one hour.

Chilies soaked in water



2. Blend all the above ingredients together with soaked chilies (with water). 3. Blend until it is smooth in paste. Add 2-3 tbsp of more water only if required. Keep it aside, you can freeze this paste too.
Homemade Thai Red Curry Paste
For Gravy:

Chicken ½ kg cut into cubes or sliced
Lemon juice 1 tbsp
Coconut milk 1 cup 
Sugar 1 tsp
Salt 1½ tsp
Red Curry Paste ½ cup heaped 
Fish sauce 1 tbsp
Oil ¼ cup
Green chilies 4-5 slices thinly sliced


Method:

  1. In a wok heat oil, add chicken and stir fried till water dries and chicken is tender.
  2. Add red curry paste, stir for few minutes. 
  3. Add all the remaining ingredients and stir, cook for few minutes  till its thick in consistency.
  4. Add green chilies and serve with Garlic Fried Rice or Plain steamed rice. 








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