I Sugges this Recipes

Wednesday, January 22, 2014

ANGLO INDIAN CUISINE A LEGACY OF FLAVOURS FROM THE PAST

News feature on my new book ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST in THE HINDU NEWSPAPER on 21st NOVEMBER 2012

This is the link http://www.thehindu.com/life-and-style/Food/colonial-cooking/article4115559.ece

Mongolian Beef

Mongolian beef is a pretty common dish at Chinese restaurants nowadays. It is so popular that if you walk into a random Chinese restaurant, chances are they probably have it on their menu. This dish is salty and sweet and it goes really well with steamed white rice. This recipe came from www.bakespace.com.

Serves 2

Prep time: 17 minutes
Cook time: 13 minutes

Ingredients:
Marinate:
1 pound boneless beef flank or chuck, sliced against the grain into 1/4 inch thin (as thin as possible) bite-able slices
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1 teaspoon salt
2 teaspoon Chinese cooking wine or medium dried sherry
1 tablespoon cornstarch
4-8 tablespoon water
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1 tablespoon vegetable oil

Sauce:
2 teaspoon vegetable oil
1 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/4 cup soy sauce
1/4 cup water
1/4 cup and 2 tablespoon dark brown sugar

Other:
1 cup vegetable oil
2 large green onions, sliced into 3-inch sections or one 3-inch diameter onion, sliced into 1/2 inch wide wedges
2 teaspoon cornstarch
2 teaspoon water

Tips:

I believe the traditional Chinese version of this dish is made with green onions, I actually prefer substitute it with onions, as onions have a better texture than green onions.
The beef marinating process does take a while, especially doing it the first time, after doing it for a couple of times, you will be very comfortable with it.

Instruction:

In a mixing bowl, mix the beef slices with the salt, cooking wine and corn starch. Water should be the last ingredient to add to the marinate, the amount of water gets added depends on how much the beef slices absorbs. Add in 2 tablespoon of water at a time, mix it well with the beef with your hand in clockwise circular motion, then keep adding more water until the beef cant absorb anymore water and the meat feels springy when pressed. Let it marinate for 10 minutes. After the beef is marinated, if there are some water came out of the beef, use the clockwise hand motion to mix it back in with the beef, then mix it well with 1 tablespoon oil. This beef marinate process is to let the moister get in the beef while add the oil coating prevents the moister escape during the cooking process, our goal is to make the beef more tender.
Making the sauce by heating 2 teaspoon of oil in a medium sized pot over medium-high heat, add in the ginger and garlic cook until they are fragrant (about 30 seconds), then add the soy sauce and water, bring to a boil. Once boiling, dissolve in the brown sugar, and lower the heat to medium and boil for 6-8 minutes until the sauce thickens.
When marinate is done, heat 1 cup of oil in the wok or skillet over high heat till pretty hot but not smoking, put in the beef slices and stir fry till beef is barely cooked (about 30 seconds to 1 minute), white/brown with a little bit of pink. Quickly use a mesh to scope out the beef.
Leave 1 tablespoon of the oil in the wok or skillet over medium-high heat, put in the green onion or onion and stir fry until the flavor comes out, about 1-2 minute. Add the beef and sauce, cook for about 2 minutes. Add the 2 teaspoon cornstarch with water mixture and thicken the sauce. Transfer to a serving plate.

Tuesday, January 21, 2014

Handi kaliya razala

Handi kaliya razala

Ingredients
Mutton ½ kg boiled
Oil ½ cup
Green chilies 8 thinly sliced length wise
Onion thinly sliced 2 large
Yogurt 1 cup
Coriander leaves chopped 2 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Chili powder 1 ½ tsp
Allspice 1 tsp
Cream ½ cup
Method
Heat ghee in a handi, put mutton with all the ingredients, and mixes well. Close the handi, cook on medium fire for 30 minutes, open the lid, fry well add cream, coriander leaves and serve with tandoori tan.

Monday, January 20, 2014

Vegan Recipes Index page 3

Vegan recipes.

All food recipes on this page are fully vegan and free from all animal products.

Click on the link by the picture to see a full vegan step-by-step picture recipe.

Vegan Sweet Red Lentil Daal Recipe

Vegan Vegetable Spaghetti Bolognese Recipe

Vegan Vegetable Fritters Recipe

Vegan Pinto Bean Stew Recipe

Vegan Stuffed Red Peppers

Vegan Pea Soup & Puree Recipe

Vegan Pea Curry Recipe

Vegan Golden Coconut Cake Recipe

Vegan Crock Pot Curry Stew Recipe

Vegan Sweet Yellow Gluten Free Pastry Recipe

Vegan Parsnip Soup Recipe

Vegan (how to cook) Basmati Rice Recipe

Vegan Date & Apricot Bars Recipe

Vegan Strawberry Date & Coconut Cake Recipe

Vegan Green Lentil Daal/Dhal Recipe

Vegan Spelt Garlic Bread Rolls Recipe

Vegan Easy Garlic Flat Bread Recipe

Vegan Fig Roll/ Fig Newton Recipe

Vegan White Vanilla Cake Recipe

Vegan Oat Cakes Recipe

Vegan White Frosting Recipe

Vegan Slow Cooker Spinach & Potato Curry Recipe

Vegan Chewy Flapjacks Recipe

Vegan Moist Fruit Cake Recipe

See more vegan recipes :

Vegan recipes page 1

Vegan recipes page 2

Vegan recipes page 4

Vegan recipes page 5

Keep logging on to Jeenas Kitchen for more food recipes

KATHRIKAI MURUNGAKAI PORIYAL EGGPLANT AND DRUMSTICK CURRY

KATHRIKAI MURUNGAKAI PORIYAL (EGGPLANT AND DRUMSTICK CURRY)

This is my mom’s favorite poriyal. She makes this often. I never liked this poriyal that much before I got marriage. These days, I am crazy about eggplants and it has been one of my favorite veggies ever since. There are different variations to this poriyal. My mil adds tomato to this poriyal and sometimes my mom adds a potato cut into small cubes and then tops it off with grated coconut. It tastes great both ways. I make it with a slight twist by adding a teaspoon of sambar powder.

This is my entry for Fall in love with Brinjal event hosted by Sanghi from http://www.sanghi-tastybites.blogspot.com/

INGREDIENTS:
Eggplants, medium-sized, 3. If Japanese eggplants are used, only one is required.
Drumsticks, 2. (choose drumsticks with medium to thin stalks). Precut frozen drumsticks are available in regular Indian stores.
Small onions, 2.
Mustard seeds, ¼ teaspoon.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Sambar powder, 1 teaspoon (optional).
Salt as per taste.
Curry leaves and cilantro for garnishing.

PREPARATION:
Dice the onion finely. Cut the drumsticks into long thin pieces. If a thick drumsticks are used, peel the other skin. Cut the eggplant into small pieces and put them in cold water to prevent them from blackening. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and sauté for a few minutes until the onions turn brown. Then add the drumsticks, along with the powders, ginger-garlic paste, and salt as per taste. Add enough water just to cover the drumstick and cook closed under medium flame for 10 minutes until the drumsticks are well cooked. Then add the chopped eggplant pieces and mix well. Cook closed under low-to-medium flame until the eggplants are tender and the curry is dry. Switch off the stove, garnish the dish with curry leaves and cilantro and serve hot with rice or chapathis.

Variation: The drumsticks can be cooked in microwave and then added along with eggplants to reduce cooking time.

Kodiak Brownie

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A large Kodiak Brownie taken in Alaska. And thats just the head! Can you imagine how big the bear actually was?

Sunday, January 19, 2014

Salad Night Chicken Apple Walnut with Maple Dijon Vinaigrette

Last night was salad night. As you know, I do not eat many vegetables on a regular basis, so every so often I feel like I should supplement my diet with a dinner salad. It is important, when making salad, to consider the textures and flavors of the ingredients. You will want to have a serving of protein (meat, chicken or beans) and a good ratio of vegetables, fruit and nuts as well so that each mouthful is chock full of different textures and tastes, which will make the salad interesting. If it sounds like the components would compliment each other and taste good on a dinner plate, then they should work well in the salad. I chose to include some of the prominent flavors and ingredients associated with colder months including a roasted boneless skinless chicken breast, honey crisp apple, homemade croutons, toasted walnuts and maple syrup and Dijon vinaigrette, heres how I did it.

I simply seasoned a boneless skinless chicken breast with salt, pepper and olive oil and roasted it in the oven at 375 degrees for about 40 minutes. You can certainly use a bone in piece of chicken or take the help from the grocery store and include their rotisserie chicken. While the chicken roasted, I had plenty of time to prepare and assemble the rest of the ingredients. I started by making the vinaigrette. Making vinaigrette at home is one of the best suggestions I can give you. It is so easy to do, it gives you control of the ingredients and it is so much more delicious than any salad dressing out of a bottle. Start by grating a small garlic clove into a bowl, add about 2 tablespoons of Sherry vinegar (you can also use balsamic, red wine, champagne or whatever vinegar you like), 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup (not the maple flavored pancake type, but the real thing), pinch of salt and pepper and about 3-4 tablespoons of extra virgin olive oil. Wisk the ingredients together until they thicken or emulsify. Set aside to allow the flavors to develop.

The next step was to make the croutons. I had just purchased a loaf of crusty, dense, French bread which I sliced and cut into cubes. I drizzle just a bit (about a teaspoon) of the vinaigrette over the bread cubes and toasted them in the same oven in which the chicken was roasting for about 10-15 minutes. Remove from oven and allow to cool.

Even if you purchase nuts which have already been toasted, nothing can improve the flavor and texture of a nut more than waking them up with some heat from the oven or a dry skillet. I already had the oven fired up, so I added about 1/4 cup of walnuts to a sheet pan and heated them for about 5-10 minutes. Be careful, though, and do not let them burn. Remove from oven and allow them to cool.

Ok, the rest of the process simply involves washing and chopping. I prepared 1/4 of a head of red romaine lettuce by chopping, rinsing and running it through the salad spinner until very dry. Nothing will ruin a salad faster than wet lettuce which will make everything else soggy and limp. I placed the lettuce in a large mixing bowl and topped it with thinly sliced honey crisp apple, sweet white onion, English cucumber and extra sharp Vermont cheddar cheese. When the walnuts and croutons had cooled, I added them to the bowl as well.

After the 40 minutes or so that the chicken spent roasting in the oven, I removed it and allowed it to cool for about 10-15 minutes. Once cooled, I added the chicken to the mixing bowl with the other salad bits and pieces. To dress, sparingly drizzle vinaigrette over salad and toss thoroughly to coat. Add vinaigrette a little bit at a time and toss after each addition until it is properly dressed. Serve on chilled dinner plates. Delicious and nutritious!