Tuesday, February 23, 2010

SINGAPORIAN RICE

INGREDIENTS

1-150 gm boneless chicken cubes
2-2 cup rice
3-1/2 packet boiled noodles
4-1 capsicum, cut in squares
5-1 carrot, cut in circles
6-1 green onion, chopped
7-1/2 cabbage, chopped
8-10 to 12 small green chilies, chopped
9-1 tbsp crushed red chili
10-1 tbsp cumin seeds
11-Salt to taste
12-oil as required
13-1/2 tsp black pepper
14-1/2 tsp white pepper
15-2 tbsp Worcester sauce
16-garlic copped 1 tsp
17-2 tbsp chili garlic sauce
18-2 tbsp soya sauce
19-1cup tomato ketcup
20-1cup mayonnaise
21-1 medium onion fried for garnishing

METHOD

1-. In a pan heat 2tbsp oil and sauté garlic and green chilies in it.
2- Now add chicken and fry it for 2-3 minutes.
3-Add all vegetables and salt, black and white pepper, Worchester sauce, soya sauce, chili garlic sauce and crushed red chilies.
4- Mix it well and cook it for 2-3 minutes on high flame. Now add 1/2 cup water and cover it for 2-3 minutes.Now thickens it with corn flour( dissolved in 3tbsp water). Gravy should be thick.
5-Now boiled noodles add in chicken and vegetable gravy. Set this noodles gravy aside.
6-Now in other pan heat 2 tbsp oil and sauté cumin seeds in it. Add water and salt according to your rice quantity. Cook rice till they are done.
7-Now make the mayonnaise sauce. In a bowl take 1 cup mayonnaise and add 1 cupt tomato ketchup and 1/2 tsp crushed red chili in it. Mix it well and set it aside.
8-Take a serving rice tray and make a first layer of rice, then 2nd layer of noodles gravy. Pour mayonnaise sauce over gravy and in last garnish with fried onion with a little garlic (tarka)
9-serve it hot.

Friday, February 5, 2010

MEAT WITH TAMARIND

INGREDIENTS

1-Beef/ mutton 1 kg
2-turmeric 1 1/2 tsp
3-red chilli powder 2 tbs
4- salt as per taste
5-pepper 8
6- cinnamon stick 2
7- stock 1/2 cup
8-oil 1/2 cup


MAKING PASTE
1-Red chilli whole 2
2-corinander 2 tbs
3-cloves 6
4-black pepper 6
5-coconut water 1 cup
6-tamarind juice 1/2 cup
7-aniseed (grounded) 1 tsp
8- onion 2 (sliced)
9-mint and coriander leaves( for garnishing)
METHOD

1-Take a bowl and marinate meat with turmeric , red chilli powder and salt for 1/2 an hour.
2-Take apan and boil 3 cup of water with cinnamon sticks and pepper and add meat and boil, when meat is tender remove from pan and keep aside, save the water , add stock and boil.
3-Heat oil in a pan, fry onion till light brown and add masala paste fry, add meat and stock,cook for a while, when meat is tender and oil comes up add gravy coconut water and tamarind ,cook it well, when gravy is ready sprinkle aniseeds powder and serve with chapatti.
4-Garnish it with mint and coriander leaves.