Cooking Corner

Mango Salsa


Ingredients
2 cup ripe mango (peeled and diced)
1/2 Medium red onion (finely chopped)
1 Green Chili (chopped)
1/2 Cup small cucumber (diced)
1/2 cup tomato (cubed)
3 Tbsp fresh coriander leaves (chopped)
3 Salt and pepper to taste

Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some more mangoes and little sugar powder. Serve with potato or tortilla chips.

Lebanese Pudding


Ingredients
200ml Fresh milk
25gms Rice powder
50gms Sugar
5ml Rose water
5gms Pistachio (chopped)
Fresh fruits for topping (optional)

Method
Bring milk to a boil in a saucepan over medium heat and add rice powder. Allow to cook for a few minutes then add sugar. Stirring frequently, cook the mixture until the consistency is thick and creamy, Add rose water, mix well and transfer pudding to a serving plate. Cool it in refrigerator for an hour. Garnish with pistachios and fresh fruit and serve.

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Juicy Beef Burger

Ingredients
1 Egg
3 Tbsp Mayonnaise
2 Potatoes (boiled)
200 gms Meat (minced)
1 Cucumber (sliced)
1 Onion (sliced into rings)
1 Tomatoes (sliced)
 Cheese slices (optional)
 Oil for frying
 Few salads leaves
 Salt and pepper to taste

Method
Boil the meat with salt and pepper; mix mashed potatoes and egg in it. Make patties and fry them from both sides until well done. Cut the bun in half and spread mayonnaise. Place patties, onion rings, a cucumber slice and salad leaf on the bun. Add cheese slice if you like it. Cover it with the other half. Serve with ketchup and French fries


Hot and Spicy Fajitas

Ingredients
2 Tbsp olive oil
1 Onion (sliced)
1 Green bell pepper (sliced)
6 Mushrooms (sliced)
6 Green Onion (sliced)
1 Carrot (cut into strips)
1 Tbsp Soya Sauce
1/2 Kg Chicken breast (cut into strips)
1/2 Kg Beef (cut into strips)
1 Lemon (juice)
1 Tsp chili powder
1 Vinegar
1/2 Cup cheddar cheese
 Salt and pepper to taste

Method
In a large skillet, heat olive oil over medium-high level heat. Add vegetables, season with salt, vinegar, chili powder, pepper and soya sauce. Saute until crisp and tender for about 5-10 minutes. Remove vegetables from skillet and set aside. Preheat a grill to medium-high heat. Grill the chicken and beef separately. Remove from the grill and set aside. Heat the same large skillet until very hot and return the vegetables to the pan. Add the lemon juice. Layer the cheese on the top and then lay the meat over it and wrap in chapatti. Serve with immediately tomato ketchup or ready made salsa.

Cooking Corner

Lemon Butter

Ingredients
        grated rind and juice of a lemons
85    g sugar
3      large egg yolks
15    g butter
15    g cornflour

Method
Blend all ingredients in a 500ml glass jug. Cook on MEDIUM - HIGH in oven for 3 minutes or until thickness, stirring every minute. Pour into hot streilised jars and seal immediately.

Strawberry Jam

Ingredients

1      kg strawberries, washed and hulled

1      kg castor sugar

        pectin, if required

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Method
Place strawberries in a 5 litre casserole dish. Cover and cook on HIGH in oven for 5 minutes. Stir in sugar and pectin if required. Cook on MEDIUM - HIGH in oven for 35 to 40 minutes, stirring every 10 minutes. Check if the jam is setting. Cool and bottle in sterilised jars. Seal!!!

Cooking Corner

Mint Sauce

Ingredients
60 ml water
15 g sugar
30 ml brown vinegar
30 g mint, finely chopped

Method
Combine all ingredients in a 250 ml jug. Cook on HIGH temperature in microwave for 30 to 60 seconds. Stir well and serve with roast lamb.


Cold Potato Salad

Ingredients
6-8 Medium potatoes (cubed)
3 Eggs (hard boiled, peeled and chopped)
1/2 cup coriandar leaves(chopped)
1/4 cup onion (chopped)
1/4 cup green onion (chopped)
1 cup mayonnaise
1 Tbsp white vinegar
1 Tbsp sour cream (optional)
1/4 Tsp salt
1/4 Tsp freshly ground black pepper

Method
Cut the potato into bite sized chunks and put in a medium saucepan. Cover the potatoes with water and  bring to the boil. Reduce heat to medium and boil for about 8 to 10 minutes, or until potatoes are just tender. Drain and cool completely. Put the potatoes in a large bowl with the chopped eggs, coriander leaves onion and green onion. Chill thoroughly. Combine the mayonnaise, white vinegar, sour cream, salt and pepper. Gently stir the mayonnaise mixture into the potato mixture until well blended. Serve cold.

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Dark Chocolate Cupcakes

Ingredients
1            cup butter
4            eggs
3/4         cup sugar
1/4         cup brown sugar
1 tsp       vanilla essence
1 tsp       baking powder
1/2          tsp bi-carbonate soda
1 1/2       cup flour
1/4          cup unsweetened cocoa powder
1/2          cup chocolate chip


Method
Preheat oven at 220 C. Line cupcake tray with paper cups. Beat butter, sugar and brown sugar till creamy and fluffy. Add one egg at a time, beating well to combine after every addition. Add vanilla essence and mix well. In a bowl, sieve the cocoa, bi carbonate soda, baking powder and flour, and gradually fold in the egg mixture until well combined. Dust chocolate chip with 1 tbsp of flour. Fold into batter. Pour spoonfuls of the batter into the prepared baking tray and bake for 15 minutes or until an inserted skewer comes out clean.

Chilled Strawberry Yogurt

Ingredients
500      gm yogurt
1/2       cup Strawberry(crushed)
1/4       cup milk
2          Tbsp Honey
1          Tbsp Custard powder
2          Tbsp Sugar
            Fresh Strawberries for garnishing

Method
Mix milk, custard powder and sugar in a pan. Cook over medium flame while stirring continuously. When the mixture gets thickens and turns creamy, put off the flame. Cool it for some time. Combine the above mixture, honey, yogurt and strawberry crush into a blender. Blend it into a fine paste, chill. Garnish with fresh strawberries and serve.

Cooking Corner

Hey Viewers! Sorry for not posting this article from the past few weeks due to some technical problems but now we are back in air with our schedule. So hope that you will enjoy this new affects!


Roast Lamb

Ingredients
60g apricot jam
1.2 kg leg lamb

Method
Place lamb fat side down on a rack in a shallow dish. Brush with half the apricot jam. Then cook it in microwave on MEDIUM-HIGH for 30 to 35 minutes. Turn halfway through cooking. Stand covered 10 minutes before carving.

Masoor Dal (Lentils)

Ingredients

200g Masoor Dal (Lentil)
800ml hot boiling water
10 g salt
3 g turmeric powder
20 g ghee
80 g onions, finely chopped
10 g ginger, finely chopped
1 clove garlic, finely chopped
1 green chilli, finely chopped
5 g cumin seeds
1 pinch asafoetida powder
3 g red chilli powder
3 g garam masala
5 g coriander leaves, chopped

Method
Wash and soak lentils for 4 hours. Drain and place in a 3 litre bowl along with hot water, salt and turmeric powder. Mix well, cover and cook in microwave on HIGH for 20 minutes. Stir, cover and again cook in microwave on MEDIUM-HIGH for another 10 minutes. Set aside. Place ghee, chopped onions, ginger and garlic in a small bowl. Cover and cook in microwave on HIGH for 3 minutes, stirring midway. Add cumin seeds, asafoetida powder and red chilli powder and mix well. Cook in microwave on HIGH for 1 minute. Serve hot sprinkled with garam masala and garnished with coriander leaves.

Cooking Corner

Hey Viewers! Sorry for not posting this article from the past few weeks due to some technical problems but now we are back in air with our schedule. So hope that you will enjoy this new affects!

Chicken Lollypops

Ingredients
1 1/2        kg chicken drumsticks
1              cup gram flour
1              tsp red chili flakes
1/4           tsp turmeric powder
1 tsp        crushed cumin
1/2           tsp red chili powder
1              tbsp crushed coriander
                Oil for frying
                Salt to taste

Method
Give drumsticks lollypop shapes. Mix salt, red chili powder, red chili flakes, turmeric, crushed coriander, crushed cumin and gram flour to make a thick batter. Dip lollypops in this batter and deep-fry. Enjoy the wonderful chicken lollypops with your favorite sauce or chutney.

Mediterranean Curry

Ingredients
15          ml oil
1            large onion, chopped
1            large tomato, chopped
30          g curry powder
15          g chili powder
1            kg chuck steak, fat removed and cut into 2.5 cm cubes
5            g salt
125        ml water
15          ml malt vinegar

Method
Place oil, onion and tomato in a large casserole dish and cook on HIGH for 4 to 5 minutes. Sit in curry powder, chili powder and meat and cook on HIGH for a further 5 minutes. Add remaining ingredients, ensuring the meat is covered by the liquid. Cook, uncovered, on HIGH for 5 minutes, then on MEDIUM for 1 to 1 1/4 hours. Stir occasionally during cooking. Serve with rice.
Note: This recipe is for microwave oven

Cooking Corner

Beans and Meat Curry

Ingredients:
1/4 Kg meat grounded (beef or mutton)
2 Large onion (sliced)
2 Cloves garlic (chopped)
1 Green bell pepper (diced)
2-3 Large tomatoes (paste)
1 Cup kidney beans (cooked)
1/2 Tsp chili powder
1/2 Cup oil
1 Cup water
Salt to taste

Method:
Preheat oven to 350 and apply about 2 tbsp oil in baking dish. Brown meat in a medium size skillet with the left over oil. Add onion, garlic, bell peppers, tomato paste and cook for 10 minutes. Add beans, chili powder and water. Spoon mixture into baking dish. Cover and bake 1 1/2 hours. Remove cover. Bake 20 minutes more. Serve hot with boiled rice.



Arabic Paratha
Ingredients:
2 Cup mince (cooked with common spice)
2 Tomatoes (finely chopped)
1/2 Coriander (leaves chopped)
1/2 Cup mint leaves (chopped)
1/2 Potatoes (boil and small cubed)
2 Green chilies (chopped)

1 Tsp black pepper powder
1/2 Cup onions (finely chopped)
2 Eggs

For Dough:
2 1/2 Cups white flour
3/4 Cup milk
1/5 Cup water
 Salt to taste
 Ghee for frying

Method:
In a bowl add mince, tomatoes, potatoes, coriander, mint, green chilies, black pepper and onions, mix well. Knead flour with salt, milk, water and keep for 30 minutes. Make medium portions from the dough. Roll out into medium sized square parathas. In the center of each paratha put the mince mixture. Pour 1 beaten egg (1 egg is required for each paratha) onto this filling in the paratha and fold the paratha from both sides to form a rectangle shape. Slightly fold the shorter edges too. It should be sealed completely. heat ghee and shallow fry on medium flame for 2-3 minutes on each side so the egg cooks from inside. It should be golden on both sides. Serve hot with spicy chuntney or desi lemon salad.

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Kheer

Ingredients:
Milk                  2 liters
Sugar                4 tbsp
Rice                  3-4 tbsp
Few raisins
Sliced almonds
Chopped cashew nuts

Method:Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume.  Add sugar and continue cooking until milk is reduced to half and thickens. Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve.

Gulab Jaman

Ingredients:
Cottage Cheese           1 kg
Sugar                           1 liter
Water                          1.5 liter
Ghee                            4 tbsp
Semolina                      2 tsp
Standard flour              2 tsp
Rose Water                  few drops
Cardamom powder      1/2 tsp

Method: 
Sugar Syrup

• In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken.
Gulab Jaman Balls

• In a big bowl add the cottage cheese, ghee, semolina, cardamom powder, and standard flour. Add all the mixtures together until it forms a dough. Knead the dough evenly until and unless your palms become oily. Now make small balls of 1 1/2 inch diameter. Add these balls in the boiling sugar syrup and let them get cooked in the boiling sugar syrup for 25 minutes. This will make them spongy. Remove the pan from heat and after 10 minutes add the rose water essence.

 

Cooking Corner

Chocolate Fudge Brownies
Ingredients:
3                    Eggs
100gm           Sugar
100ml            Walnuts
200gm           Semi sweet cooking chocolate
50gm             Butter
75gm             Plain flour
1/2tsp            Baking powder
1/2tsp            Vanilla essence
                      Pinch of salt

Method:
Preheat the oven for 15 minutes at 180oC. Melt the butter, chocolate and cream in pan. Add a pinch of salt and put the eggs in the mixture one by one and continue mixing. Now add sugar and flour and mix thoroughly. Mix essence, baking powder and walnuts into the mixture one by one and continue mixing. Pour all the mixture in a baking tray. Put the tray in the oven and bake for 20 minutes. Take out the baking tray and let it cool. Cut in squares and serve.

Vanilla Ice-cream

Ingredients:
2         Tbsp sugar
1/4      Tsp vanilla extract
1/2      Cup heavy cream
1/2      Cup milk
           Crushed ice
8         Tbsp ice cream salt (rock salt)
1/2      Tbsp peanut butter (optional)
           Chocolate syrup and wafers for garnishing

Method:
Mix cream, milk, vanilla, and sugar and blend thoroughly. Now add crushed ice and blend again. Add peanut butter and blend well. Now add ice-cream salt and again blend well. Pour this mixture in an ice-cream container and keep it in refrigerator. After one hour take out the ice-cream and beat well and again keep in refrigerator. Keep repeating the same process after every hour till the ice-cream sets. Garnish with wafers and chocolate syrup.

Cooking Corner

Chicken Cheese Balls

Ingredients:
2      Boneless chicken breast pieces
1      Slice bread
2-3   Eggs, beaten
1       Cup water
1/2    Cup cheddar cheese
1/2    Packet tetra pack cream
         Bread crumbs, as required
1       Tsp ginger and garlic paste
1       Tbsp soya sauce
1/2    Tsp black pepper
1/2    Tsp mustard powder
         Salt to taste
4       Tbsp mayonnaise
         Finely chopped coriander leaves
         Spring onions, as required


Method:
Boil the boneless chicken breasts with water, ginger/garlic paste, salt, pepper, mustard and soya sauce till water dries, cool and shred finely the chicken pieces. Mix shredded chicken with mayonnaise, cream, cheddar cheese, coriander leaves and spring onion leaves. Wet slice of small bread in water, remove water well by squeezing between your palms. Add the crushed bread slice in the mixture and make balls. Dip in beaten eggs, roll in breadcrumbs and fry till the color turns golden brown.

Crunchy Chicken Burger

Ingredients:
2       Chicken breast pieces, minced
         Salt to taste
1/2    Tsp black pepper
1/2    Tsp mustard powder
1       Tbsp vinegar
1       Eggs, beaten
2       Tbsp milk
2       Tbsp bread crumbs
2       Burger buns
2       Lettuce leaves
4       Slices tomato
4       slices cucumber
         honey and mustard sauce, as required thousand Island dressing, as required
         A little butter

Method:
Add salt, mustard, pepper and vinegar in mince. Make burger patties and coat in beaten egg and milk mixture, then roll in crumbs and deep fry in frying pan. Toast the buns in butter, spread honey and mustard sauce on the buns, and put lettuce, patties, tomato and cucumber slices, and top with Thousand Osland dressing. Then cover with bun and serve with fries.

Cooking Corner

Beef Lasagna

Ingredients

For Meat Sauce:
250 grams beef mince
1 Onion (finely chopped)
2 Cups peeled tomatoes
1/2 Cup tomato paste
4 Tablespoons oil
1 Packet instant Lasagna sheets
2 Tsp chili powder
  Salt and pepper to taste

For Cheese Sauce:
60g Butter
1/3 Cups plain flour
2 Cups milk
2 Cups cheddar cheese (grated)

Method

Heat oil in hot pan and saute onions. Add mince and stir over heat until browned. Add tomatoes, chili powder, tomato paste, salt, black pepper and bring to the boil. Simmer until sauce has thickened and ingredients are well cooked. Sauce should be bit thick. Turn off heat and cover while you make the cheese sauce. To make the cheese sauce, first melt the butter in a saucepan. Add flour and mix to make a smooth paste. Cook for 1 minute then add milk a small amount at a time while continuing to stir. Once all the milk has been added, stir over heat until sauce thickens and boils. Add grated cheeses about just half cup save rest for top. To put altogether, grease a large ovenproof dish and fill with alternate layers of meat sauce, boiled lasagna sheets and cheese. Top with grated cheese and bake uncovered in a moderate oven for 30 minutes or until brown.

Fresh Spicy Salsa

Ingredients

4 Large ripe tomatoes (peeled and chopped)
3 Tbsp onion (finely chopped)
2 Small garlic cloves (minced)
2 Tbsp paprika
3 Tbsp coriander leaves (chopped)
2 Lemon juice
  Salt and pepper to taste

Method

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water and let it cool. Combine onions and garlic with chopped tomatoes, paprika, coriander leaves, lemon juice, salt and pepper. Refrigerator for 2 to 4 hours to blend flavors. Serve with anything you want to eat along like chips, nachos, tacos and French fries.

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Chicken Salad Wrap

Ingredients
2 medium flour tortillas
2 cooked chicken breasts, diced
1/4 cup red and yellow peppers, diced
1 small celery stalk,diced
1/4 cup Cheddar cheese, diced small
1 tablespoon mayonnaise
1 tablespoon plain yogurt

Method

In a medium bowl, add chicken, bell peper celery, cheese, mayonnaise and yogurt. Mix the ingredients well and add salt and peper to taste. Lightly warm tortilla to amke handling easier and prevent it from cracking. Place 1/2-1 cup of filling on the bottom half of the tortilla, fold the right and left edges of the tortilla over the filling toeards the center. Fold the bottom edge of the tortilla towards the center and gently roll until the tortilla is completely rapped around the filling. You can add chopped cucumber. Zucchini, Tomatoes, Carrots, Peas or fresh Herbs likely parsley, dill or basil. You can also substitute cottage cheese for mayonnaise.

Chicken Pea Roll
Ingredients
2 Onions4 Garlic cloves
2 Tbsp ghee
1 Tsp chili powder
1 Tsp salt
1 Tsp turmeric1 Tsp Paprika1 Tbsp Cumin (Ground)1 Tbsp Coriander (Ground)
2 Cup Chick Peas (Boiled)
1/2 Cup Tomato (Cubes)
1 Tsp Garam Masla

Method

Slice the onion finely, crush the garlic. Heat ghee in a medium pan. Add onion and garlic to pan; cook over medium heat, strring until soft. Add chilli powder, salt, turmeric, paprika, cumin and coriander. Stir over heat 1 minute add the chick peas and tomatos; stir until combine. Simmer and cover it. Cook in low heat for 20 minutes, stirring occasionly. Stir in the garam masala. Simmer for 10 minute, cover with lid.
Now take chappati, paratha or nan and wrap inside the curry. Chick peas roll is ready to eat.

Cooking Corner

Special Chicken Nuggets
Ingredients:
1/2 kg    boneless chicken (2 breasts), cut into 1"
              pieces, marinate with a little salt and black
              pepper
1/2 tsp   Chinese salt
1/2 tsp   Mustard powder
1            Egg
4 tbsps   Flour
1 tbsp     Corn Flour
1 tbsp     Milk or chicken stock
1/2 tsp    Baking powder
               Salt, Black pepper to taste



Method:
Make batter with egg, flour, corn flour, milk or chicken stock, salt, black pepper, Chinese salt and baking powder. Add Chinese salt, mustard powder in the chicken and now dip these chicken pieces in the batter. Keep the marinated chicken in the refrigerator for an hour. Now roll chicken pieces in flour and deep-fry in hot oil. Serve with ketchup.




Chicken Tikka
Ingredients:
4             Chicken pieces (leg or chest)
3 Tbsp     yogurt
1              Lemon juice
2 Tsp       paprika
1/2 Tsp    tomato paste
1/2 Tsp    cumin (ground)
1/2 Tsp    coriander (ground)
1/2 Tsp    fresh grated ginger
2              Garlic clove (finely chopped)
1/2 Cup   fresh coriander leaves (chopped)
               Pinch of salt



Method:
Make the marinade by mixing the yogurt, lemon juice and all the spices together in a bowl. Add the chicken pieces to the bowl and toss it well, making sure it is thoroughly covered. Cover it and leave to marinate for at least 24 hours. Once the chicken has marinated, add oil in shallow pan. Place chicken in a frying pan and cook for 20 minutes or until it is fully cooked. Serve with naan, green salad and cucumber raita.

Cooking Corner

GRILLED CHICKEN

INGREDIENTS:
1/2   KG  CHICKEN BREAST
 1     TSP MEAT TENDERIZER
 1     TSP PAPRIKA POWDER
1/2   TSP CHINESE SALT
 1     TBSP WORCESTERSHIRE SAUCE
 1     TBSP VINEGAR
1/2   TSP  BLACK PEPPER
 1     TSP  RED CHILLI POWDER
         SALT TO TASTE
  1    TBSP OIL

METHOD:
FIRST PRICK THE CHICKEN WITH FORK, SPRINKLE MEAT TENDERIZER AND SALT AND RUB WELL. NOW ADD ALL THE REMAINING INGREDIENTS WITH ONE TBSP OIL. MARINATE FOR 20 MINUTES. PLACE THE CHICKEN ON GREASED OVEN-TRAY OR PAN AND BAKE TILL DONE. NOW GRILL FOR A FEW MINUTES TILL IT IS GOLDEN. BRUSH WITH  GHEE OR BUTTER AND SERVE HOT WITH FRIES AND KETCHUP.

FRIED DRUMSTICK

INGREDIENTS:
1/2  KG CHICKEN DRUMSTICK
1     TSP GINGER/GARLIC PASTE
1/2  TSP  WHITE PEPPER
2     TBSPS CORN FLOUR
2     TBSPS  FLOUR
1      EGG
1     TSP BAKING POWDER SALT AND BLACK  PEPPER POWDER TO TASTE

METHOD:
MARINATE CHICKEN WITH GINGER/GARLIC PASTE, SALT, BLACK AND WHITE PEPPER CORN FLOUR, FLOUR BAKING POWDER AND EGG. MIX THEM ALL VERY WELL AND DEEP-FRY FOR 10 MINUTES TILL THEY TURN GOLDEN BROWN. RE-FRY FOR 5 MINUTES IN HOT OIL TILL CRISP AND SERVE.