Recipes

Chana Dal

Chana Dal

Indian

Indian, vegetarian, lentils

Ingredients Quantity Unit of Measure
Cayenne Pepper
Cooking Oil
Cooking Salt
Coriander Powder
Cumin Powder
Garlic
Mustard Seed
Split Bengal Gram (Chana Dal)
Tamarind Ripe Brown
Turmeric Powder
White Sugar Granulated
2.000
0.050
0.010
2.000
2.000
0.002
2.000
0.225
15.000
2.000
0.002
Grams
Litre
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Grams
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1. Soak the chana dal in 4 cups water for 2-3 hours then wash and drain.
2. Boil 3 cups water and the salt in a pan.
3. Add the chana dal, cover the pan and cook over medium flame for 30 min. Stir the dal when cooked.
4. Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp ( skin & seeds removed). Stir well and allow to simmer uncovered.
5. In a separate frying pan, heat the vegetable oil over low heat and add the mustard seeds and chopped garlic to it.
6. When the oil gets hot, add the oil mixture to the simmering pot of dal.
7.Immediately cover the pot and keep covered for 2 mins. While the dal continues to simmer.
8. Cook the dal uncovered for another 5 mins, and the dal is ready to be served with rice or bread.

Veg Fried Rice

Veg Fried Rice

Chinese

Chinese, vegetarian, rice

Ingredients Quantity Unit of Measure
Bamboo Shoots in Tin
Carrot
Celery
Clove
Cooking Oil
Eggs Regular
Garlic
Green Peas Shelled
Green Pepper (Capsicum Green)
Mushroom
Onion Dry
Rice Long Grain
Soy Sauce Dark
200.000
0.200
0.015
5.000
0.020
5.000
0.010
0.100
0.150
0.080
0.150
0.400
0.080
Grams
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Nos
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1. in a small bowl combine eggs and 1 tablespoon soy sauce. Set aside.2. Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Stir-fry chopped onion and garlic in hot oil about 2 minutes or until crisp-tender. Add egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Let wok cool.3. Pour 1 tablespoon cooking oil into the cooled wok or skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms and sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.4. Add cooked rice, bamboo shoots, carrots, and peas. Sprinkle with 3 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through. Serve immediately. Garnish with carrot slices, if desired. Makes 4 to 5 servings.

Steamed Beef With Peppers And Chinese Cabbage Leaves

Steamed Beef With Peppers And Chinese Cabbage Leaves

Chinese

Chinese, beef, steamed

Ingredients Quantity Unit of Measure
Beef Chuck
Corn Flour
Dried Chinese Mushroom
Garlic
Ginger
Green Pepper (Capsicum Green)
Napa Cabbage
Onion Dry
Red Pepper (Capsicum Red)
Sesame Oil
Soy Sauce Light
0.500
2.500
25.000
0.001
0.005
0.050
0.600
0.100
0.050
0.030
0.045
Kilogram
Grams
Grams
Kilogram
Kilogram
Kilogram
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1. Cut the beef into small, thin slices. Put the mushrooms into a bowl, pour on the water and leave to soak for 20 minutes.
2. Drain the mushrooms and reserve the stock.
3. Combine the beef, cored and deseeded peppers, mushrooms, sliced onions ad chopped garlic in a bowl.
4. Mix together the mushroom stock, cornflour, soy sauce, oil and ground ginger and add to the beef.
5. Line the top of a bamboo steamer with the cabbage leaves. Put in the beef mixture. Cover.
6. Bring a small amount of water to the boil in a saucepan. Put in a trivet or stand and set the steamer on top.
7. Cover and steam for 1 hour 15 minutes or until the beef is quite tender. Serve straight from the steamer.

Spicy Chicken Soup With Garlic, Turmeric And Beanthread Noodles

Spicy Chicken Soup With Garlic, Turmeric And Beanthread Noodles

Chinese

Chinese, chicken, soup, noodles

Ingredients Quantity Unit of Measure
Bay Leaf Dry
Bean Sprout
Bean Thread Noodle
Black Pepper Powder
Carrot
Celery
Chicken Whole
Cooking Oil
Garlic
Ginger
Onion Dry
Parsley Leaf
Soy Sauce Light
Spring Onion
Thyme
Turmeric Powder
0.500
0.075
50.000
3.000
0.200
0.010
0.200
0.045
0.005
0.005
0.175
2.000
0.015
0.010
1.000
2.000
Grams
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1. Heat the oil in a medium saucepan and fry the thinly sliced onion, crushed garlic and chopped ginger until the onion is soft.
2. Add the pepper, turmeric and cooked chicken(coarsely chopped) and stir for 30 seconds.
3. Add the soy sauce and stock and bring to the boil. Adjust the seasoning if necessary. Reduce the heat and slightly and cook for 5 minutes.
4. Drain the noodles. Divide them equally among 4 warmed soup bowls. Divide the bean sprouts among the bowls and pour the soup on top.
5. Serve hot, garnished with chopped spring onions. Note:(1) Noodles should be soaked until soft. (2) Make chicken stock by boiling chicken in water, add celery, carrots, spring onions.

Hot And Sour Soup With Shrimps And Mushrooms

Hot And Sour Soup With Shrimps And Mushrooms

Chinese

Chinese, ham, shrimp, szechuan

Ingredients Quantity Unit of Measure
Bay Leaf Dry
Bean Sprouts In Tin
Carrot
Celery
Chicken Stock Cubes
Chinese Cooking Wine
Cucumber
Dried Chinese Mushroom
Ham
Onion Dry
Parsley Leaf
Red Wine Vinegar
Shrimp
Soy Sauce Light
Spring Onion
Szechuan Pickled Vegetable
Thyme
0.500
50.000
0.200
0.006
100.000
30.000
0.050
60.000
0.025
0.100
0.500
0.015
0.175
0.030
0.005
50.000
0.500
Grams
Grams
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1. Soak the dried mushrooms in warm water for 15 minutes. Squeeze dry, discard the hard stalks, then slice the mushrooms caps.
2. Slice the celery sticks diagonally.
3. Bring the stock to the boil, add the frozen shrimps, pickled vegetables, bamboo shoots(drained and shredded), mushrooms and celery and simmer for 5 minutes.
4. Cut the cucumber into 5cm/2 inch matchstick lengths. Add them to the pan with the chinese wine or sherry, soy sauce, vinegar and ham(diced), and cook for 1 minute.
5. Sprinkle with the chopped spring onion and serve immediately. Note: Make 1.2 chicken stock with stock cubes and boiling water.

Crispy Fried Noodles With Spinach, Chicken And Prawns

Crispy Fried Noodles With Spinach, Chicken And Prawns

Chinese

Chinese, noodles, chicken, prawns

Ingredients Quantity Unit of Measure
Celery
Chicken Breast Boneless
Chinese Cooking Wine
Cooking Oil
Egg Noodle
Garlic
Ginger
Pork Boneless
Prawns
Soy Sauce Light
Spinach
Spring Onion
0.006
0.125
15.000
0.015
0.500
0.001
0.005
0.125
0.050
0.015
0.125
0.015
Kilogram
Kilogram
Millilitre
Litre
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1. Slice the celery sticks diagonally and shred the spinach.
2. Cook the noodles or fettucine in boiling, salted, water according to the packet instructions until just tender. Do not overcook.
3. Drain and rinse with cold water.
4. Heat the oil in a wok or deep frying pan, add the sliced garlic, chopped ginger and chopped spring onions and fry for 1 minute.
5. Add the pork and chicken and stir- fry for 2 minutes. Add the noodles, soy sauce,wine or sherry and prawns and cook for 3 minutes.
6. Pile on to a warmed serving dish and serve immediately.

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