Lydia Zhao gave the authentic chinese taste through her 'Hot Chicken' dish. As per her request, the recipe is added here:
Ingredients:
• 1000 gms small chicken legs
• 3 - 4 slices Ginger
• 5 - 6 red chilly (small)
• 300 ml Suke (Janpanese White Wine)
• 300 ml Suja Souce
• 4 tsp SugerCooking
Instructions:
• Boil the chicken in hot water for at least 5 minutes.
• Take out the water before fry them.
• Heat oil in a pan, put red chilly and ginger and add the chicken.
• Stir-fry chicken together. When they turn golden brown, put Soja Souce,Suke and suger.
• Put on cover of the pan, turn down to small fire, and wait at least 20minutes.
Note: No salt at all please!
Sunday, January 13, 2008
Monday, December 3, 2007
Chinese Egg Noddles
Ingredients:
==========
1. 2 packets of noodles (1 packet = 250 gm)
2. 4 eggs
3. Salt
4. Oil
5. 2 packet of Spring Onion (1 packet = 2 spring onions)
6. 250 gm French Beans
7. Water
8. Tomato Sauce
9. Soya Sauce
10. Chilli Sauce (made of green chillies) - This is optional
11. One large non-stick oval shaped pan with wooden ladle
Recipe:
=====
1. Fill the non-stick pan with 3/4 of its size with water and put the noodles from 1 packet. Break the noodles into 2 to make space for all to sink in the water
2. Allow the mixture to boil. Stir occassionally. Boil for say 5 minutes till the noodles are soft
3. Pour cold water in the pan and strain the noodles. Put the noodles in the strainer
4. Beat 2 eggs - 2 for each packet of noodles and add quarter teaspoon of salt and batter the mixture.
5. Wash the pan properly and put oil in it till the base of the pan is covered with oil
6. Heat the pan and allow the heat the oil
7. Add the battered egg to the heated oil and scramble the mixture with the ladle for say 2-3 minutes.
8. Remove the scrambled eggs from the pan to a separate dish and cover it with a lid to keep it warm
9. Wash the pan and put oil in it till the base of the pan is covered with oil
10. Heat the pan and allow the heat the oil
11. Till time the oil is heating, chop the beans and green portion of spring onion to 1 inch size
12. Chop the bulb portion of the spring onion into fine circles
13. Once the oil is heated, put the chopped circles of spring onion till it becomes light brown
14. Add the rest of spring onions and beans to the mixture in the pan and stir occassionally for say 5 minutes.
15. Add the strained noodles to the mixture and stir occassionally till the noodles start sticking to the pan
16. Remove the contents of the pan to a separate dish
17. Serve the noodles with the scrambled eggs and tomato, soya and chilli sauce. Repeat the process for the second packet of the noodles.
==========
1. 2 packets of noodles (1 packet = 250 gm)
2. 4 eggs
3. Salt
4. Oil
5. 2 packet of Spring Onion (1 packet = 2 spring onions)
6. 250 gm French Beans
7. Water
8. Tomato Sauce
9. Soya Sauce
10. Chilli Sauce (made of green chillies) - This is optional
11. One large non-stick oval shaped pan with wooden ladle
Recipe:
=====
1. Fill the non-stick pan with 3/4 of its size with water and put the noodles from 1 packet. Break the noodles into 2 to make space for all to sink in the water
2. Allow the mixture to boil. Stir occassionally. Boil for say 5 minutes till the noodles are soft
3. Pour cold water in the pan and strain the noodles. Put the noodles in the strainer
4. Beat 2 eggs - 2 for each packet of noodles and add quarter teaspoon of salt and batter the mixture.
5. Wash the pan properly and put oil in it till the base of the pan is covered with oil
6. Heat the pan and allow the heat the oil
7. Add the battered egg to the heated oil and scramble the mixture with the ladle for say 2-3 minutes.
8. Remove the scrambled eggs from the pan to a separate dish and cover it with a lid to keep it warm
9. Wash the pan and put oil in it till the base of the pan is covered with oil
10. Heat the pan and allow the heat the oil
11. Till time the oil is heating, chop the beans and green portion of spring onion to 1 inch size
12. Chop the bulb portion of the spring onion into fine circles
13. Once the oil is heated, put the chopped circles of spring onion till it becomes light brown
14. Add the rest of spring onions and beans to the mixture in the pan and stir occassionally for say 5 minutes.
15. Add the strained noodles to the mixture and stir occassionally till the noodles start sticking to the pan
16. Remove the contents of the pan to a separate dish
17. Serve the noodles with the scrambled eggs and tomato, soya and chilli sauce. Repeat the process for the second packet of the noodles.
Wednesday, November 28, 2007
The Yummy Chaat Special
The chaat special was really special in number of ways. First, the food items itself were really splendind in taste; then, the members vealready prepared most of the item at home and brought to the venue. They only gave the demo instead of preparing the whole stuff. The 'special' experimental dish carried out by Pathikrit initaited the proceedings. This dish was a combination of curd and egg.
Swaroop's paneer bread pakora was instant hit with hungry tummys prepared just after Pat's dish. This was followed by Amit's Chicken Lollypop's for non-vegetarian's delight and on ther hand the vegetarians were awe struck by Megha's interesting 'Vegatable Hotdog'. After these two dishes, the food lovers of the club still had the apetite for Ritu's crispy 'Dal Tikki' which were presented exotically along with green coriander chutney.
This meeting had a chinese guest in Lydia who was zapped by the concept of the club and its tasty proceedings thereafter.
Swaroop's paneer bread pakora was instant hit with hungry tummys prepared just after Pat's dish. This was followed by Amit's Chicken Lollypop's for non-vegetarian's delight and on ther hand the vegetarians were awe struck by Megha's interesting 'Vegatable Hotdog'. After these two dishes, the food lovers of the club still had the apetite for Ritu's crispy 'Dal Tikki' which were presented exotically along with green coriander chutney.
This meeting had a chinese guest in Lydia who was zapped by the concept of the club and its tasty proceedings thereafter.
Monday, October 29, 2007
Chicken Lollipop
Ingredients:
==================
16 Chicken wings
1 Cup breadcrumbs
1 tbsp Corn flour
1/2 tsp Salt
2 Eggs
1 tbsp White pepper
Oil for deep frying
A pinch of ajino motto (optional)
Cooking Instructions:
======================
Take a bowl and beat egg in it.
Add corn flour, breadcrumbs, ajno motto, white pepper and salt and make a fine batter.
Now mix chicken wings with it.
Heat oil in a deep bottomed pan and deep fry chicken wings one at a time until dark brown.
Chicken Lollipop is ready to serve.
Sunday, September 23, 2007
Summer Specials: Paratha special, West India Special and East India Special
The summer of 2007 for Food Club distinctively saw three special meets: Paratha Special, West India Special and East India Special. The three were held at Sarang's place, Ritu's place and Pathikrit's place respectively.
'Paratha special' saw parathas coming out of result of both experiments as well as the traditional ones. The experimented ones were the onion paratha, mixed veg paratha while the traditional ones were paneer paratha and poren poulli. Each of the members demonstrated cooking one paratha each while the rest were already prepared.
The next to follow was 'West India Special' where the dishes came out from various parts of West India viz. Rajasthan , Gujarat and Maharashtra. This meeting saw Mr. Sanket Pattekar preparing an exotic maharashtrian non-veg dish known as Chicken Sukha dry. However, the proceeding started with Amit who prepared made to order Bhaigan Bhaaja which was an instaneous hit with empty stomachs. While Ashwini made preparations for ghee soaked marwadi suji ka halwa; Ritu started with preparing Kadi. The thick kadi had pakodis of peas. This was an experiment which paid off in the end. Amit, being Bengali though brought up in Gujarat, prepared his mixed 'Shaak' with Sanket's dish. The members enjoyed the dishes with rice. The last nail was the tasty sooji ka halwa which made us experience the ruchness of Marwad.
The end of summer saw 'East India Special' to compete the success of the previous meet. This meeting had Mr. Swaroop with his wife Sarbani as guest chefs who prepared an out of the world, 'Bengali Mutton Curry'. This spicy dish would definitely give chettinaad chicken run out of its money. Pat, played a real host and prepared the other dishes. Starter was Baigan Pakora, vegetarian was Gobhi and then the sweetish cutish dish 'Doi Mishti'. The main course was eaten with rice and members really had a tummy full day.
'Paratha special' saw parathas coming out of result of both experiments as well as the traditional ones. The experimented ones were the onion paratha, mixed veg paratha while the traditional ones were paneer paratha and poren poulli. Each of the members demonstrated cooking one paratha each while the rest were already prepared.
The next to follow was 'West India Special' where the dishes came out from various parts of West India viz. Rajasthan , Gujarat and Maharashtra. This meeting saw Mr. Sanket Pattekar preparing an exotic maharashtrian non-veg dish known as Chicken Sukha dry. However, the proceeding started with Amit who prepared made to order Bhaigan Bhaaja which was an instaneous hit with empty stomachs. While Ashwini made preparations for ghee soaked marwadi suji ka halwa; Ritu started with preparing Kadi. The thick kadi had pakodis of peas. This was an experiment which paid off in the end. Amit, being Bengali though brought up in Gujarat, prepared his mixed 'Shaak' with Sanket's dish. The members enjoyed the dishes with rice. The last nail was the tasty sooji ka halwa which made us experience the ruchness of Marwad.
The end of summer saw 'East India Special' to compete the success of the previous meet. This meeting had Mr. Swaroop with his wife Sarbani as guest chefs who prepared an out of the world, 'Bengali Mutton Curry'. This spicy dish would definitely give chettinaad chicken run out of its money. Pat, played a real host and prepared the other dishes. Starter was Baigan Pakora, vegetarian was Gobhi and then the sweetish cutish dish 'Doi Mishti'. The main course was eaten with rice and members really had a tummy full day.
Chicken Sookha Dry By Sanket Pattekar
Ingredients:
500gm. Chicken.
1 tsp. chili powder.
1 tsp. garam masala.
1 tsp. dhania powder.
1/2 tsp.jeera powder.
1/2 tsp. poppy seeds.
1/2 tsp. nutmeg powder.
2 pinch of turmeric powder
Pinch of hing.
Salt to taste
5 flakes of garlic.
1/2 inch ginger.
4 green chilies.
Small amt. of coriander.
2 small onions.
1 tomato
1 tbsp. ghee.
3-4 clove
1-2 pieces of cinnamon
2 Black cardamom
Pinch of shahi jeera
1/2 tbsp lemon juice.
1 tsp. butter
Coriander for garnishing
Preparation:
Cut chicken into small, even pieces and put it in a bowl. Add chili powder, garam masala, dhania powder, .jeera powder, poppy seeds, nutmeg powder, turmeric powder,salt and hing and mix well.
Mix garlic, ginger, chilies and coriander to a fine paste, and add this to chicken. Keep this chicken marinated for at least 2 hours.
Take a heavy bottom pan, add ghee, clove, cinnamon, cardamom and allow it to sputter. To this add shahi jeera and onions, and sauté the same till onion become golden brown. To this add tomatoes, and sauté for 5 mins.
Add the marinated chicken and sauté it on high flame. Reduce the flame ad keep mixing till the chicken is dry.
Add some water and allow the chicken to cook. After the chicken is cooked sauté on high flame, till the chicken is completely dry.
Garnish this with lemon, butter and coriander
Tips:
Poppy seeds, Nutmeg powder, and Ghee are must for this recipe
This recipe is slightly spicy. Reduce the quantity of Garam masala, to ½ tsp, if desired
This recipe is very dry. If you want to have gravy, increase the onions to 3 in number and tomatoes to 2
This recipe can be had as starter or with roti.
500gm. Chicken.
1 tsp. chili powder.
1 tsp. garam masala.
1 tsp. dhania powder.
1/2 tsp.jeera powder.
1/2 tsp. poppy seeds.
1/2 tsp. nutmeg powder.
2 pinch of turmeric powder
Pinch of hing.
Salt to taste
5 flakes of garlic.
1/2 inch ginger.
4 green chilies.
Small amt. of coriander.
2 small onions.
1 tomato
1 tbsp. ghee.
3-4 clove
1-2 pieces of cinnamon
2 Black cardamom
Pinch of shahi jeera
1/2 tbsp lemon juice.
1 tsp. butter
Coriander for garnishing
Preparation:
Cut chicken into small, even pieces and put it in a bowl. Add chili powder, garam masala, dhania powder, .jeera powder, poppy seeds, nutmeg powder, turmeric powder,salt and hing and mix well.
Mix garlic, ginger, chilies and coriander to a fine paste, and add this to chicken. Keep this chicken marinated for at least 2 hours.
Take a heavy bottom pan, add ghee, clove, cinnamon, cardamom and allow it to sputter. To this add shahi jeera and onions, and sauté the same till onion become golden brown. To this add tomatoes, and sauté for 5 mins.
Add the marinated chicken and sauté it on high flame. Reduce the flame ad keep mixing till the chicken is dry.
Add some water and allow the chicken to cook. After the chicken is cooked sauté on high flame, till the chicken is completely dry.
Garnish this with lemon, butter and coriander
Tips:
Poppy seeds, Nutmeg powder, and Ghee are must for this recipe
This recipe is slightly spicy. Reduce the quantity of Garam masala, to ½ tsp, if desired
This recipe is very dry. If you want to have gravy, increase the onions to 3 in number and tomatoes to 2
This recipe can be had as starter or with roti.
Tuesday, August 14, 2007
Shaak-Bhaaji Mixed
Ingredients:
3-4 small Carrots
100 gms of Green Beans
2-3 medium sized Potatoes
1 medium sized Tomatoes
1 medium sized Cauliflower
Oil
Salt to taste
1 spoon of Garam Masala (containing Cumin, Coriander, Red chilli)
1 spoon Turmeric powder (heaped)
1.5 medium sized sliced Onions
Medium sized Kadhai with cover
Wooden ladle
water
How to make Shaak-Bhaji Mixed:
1. Wash all the vegetables
2. Chop the carrots into small circular pieces after peeling off the outer skin
3. Chop the beans into an inch sized pieces
4. Chop the cauliflower into medium size pieces after removing the hard pieces from the bottom
5. Chop the tomatoes into circular pieces and remove the seeds from inside
6. Peel the skin of the potatoes and then make 4 slizes of each
7. Slice and dice the onions into very small pieces
8. Put the kadhai on medium heat and pour oil upto quarter of the kadhai's height
9. Fry the potatoes first till golden brown
10. Put the onions and fry till brown
11. Put all the vegetables and stir fry
12. Along with the vegetables, add the garam masala, turmeric powder and salt to taste and keep on stirring for 5 minutes
13. Add water such that all the vegetable pieces are soaked more than 50% in water
14. Put the cover on the kadhai and allow the contents to cook for about 15-20 minutes till all the water is absorbed
15. Between 5 min interval, open the cover and check if the vegetable pieces are boiled or if the salt is per taste. Add more sal, turmeric and garam masala if needed
16. After cooking, remove the kadhai from burner and allow the mixture to cool. Do not serve right after removing from burner
3-4 small Carrots
100 gms of Green Beans
2-3 medium sized Potatoes
1 medium sized Tomatoes
1 medium sized Cauliflower
Oil
Salt to taste
1 spoon of Garam Masala (containing Cumin, Coriander, Red chilli)
1 spoon Turmeric powder (heaped)
1.5 medium sized sliced Onions
Medium sized Kadhai with cover
Wooden ladle
water
How to make Shaak-Bhaji Mixed:
1. Wash all the vegetables
2. Chop the carrots into small circular pieces after peeling off the outer skin
3. Chop the beans into an inch sized pieces
4. Chop the cauliflower into medium size pieces after removing the hard pieces from the bottom
5. Chop the tomatoes into circular pieces and remove the seeds from inside
6. Peel the skin of the potatoes and then make 4 slizes of each
7. Slice and dice the onions into very small pieces
8. Put the kadhai on medium heat and pour oil upto quarter of the kadhai's height
9. Fry the potatoes first till golden brown
10. Put the onions and fry till brown
11. Put all the vegetables and stir fry
12. Along with the vegetables, add the garam masala, turmeric powder and salt to taste and keep on stirring for 5 minutes
13. Add water such that all the vegetable pieces are soaked more than 50% in water
14. Put the cover on the kadhai and allow the contents to cook for about 15-20 minutes till all the water is absorbed
15. Between 5 min interval, open the cover and check if the vegetable pieces are boiled or if the salt is per taste. Add more sal, turmeric and garam masala if needed
16. After cooking, remove the kadhai from burner and allow the mixture to cool. Do not serve right after removing from burner
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