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Sunday, February 2, 2014

Desi Cooking Recipes

Chicken Karahi:

Recipe Ingredients:
1/2 kg Chicken
2 Black cardamoms
1 Green cardamom
1 Onion
4 Tomatoes
8 Black pepper
2 Green chilies
few Coriander leaves
Small piece Ginger
1tsp Red chili powder
1/2cup Oil
1 tbsp White cumin
1tsp Salt
1/2 tsp Garlic paste

Recipe Method:
Wash chicken pieces and saute in some oil. Also add spices, garlic, tomato, chopped onion, salt and red chili. Cover the lid and let it cook on low flame for 20 to 25 minutes. Chop ginger and green chilies in julienne shape. Garnish your chicken karahi with chopped ginger, green chilies and coriander leaves and serve.

Kachay Aaloo Kay Kabab:

Recipe Ingredients:
Mince   300 gm
Egg   1
Spring onion  1
Bread slice   1
Onion   1 medium
Green chilies  3
Raw potatoes  2
Oil  ½ cup
Coriander leaves ¼ bunch
Ginger  1 piece
Mint leaves  ¼ bunch
Crushed red pepper   1 tsp
Garlic   4 – 5 cloves
All spice  ½ tsp
Nutmeg mace ground ¼ tsp
Cumin seeds 1 tbsp
Coriander crushed  1 tbsp
Salt to taste
Gram flour  2 tbsp

Recipe Method:
Grate 2 potatoes and keep aside.
In chopper put together 300 gm mince, 1 egg, 2 tbsp gram flour, 1 chopped onion, ¼ bunch of coriander leaves, 1 spring onion, 3 green chilies, 4 – 5 cloves of garlic, 1 piece of ginger and 1 bread slice. Chopperize well.
Now add ¼ bunch of mint leaves, 1 tsp crushed red pepper, 1 tbsp cumin seeds, 1 tbsp coriander seeds, ½ tsp all spice, ¼ tsp ground nutmeg mace, 2 tbsp gram flour and salt to taste.
Chopperize for 1 minute.
Remove mixture in a bowl.
Add in grated potatoes. Mix well.
Make patties with the mixture.
Now shallow fry kabab with oil as required.

Chicken Chapli Kabab:

Recipe Ingredients:
1 kg Chicken mince
1 bunch Mint leaves
1 cup Corn meal
3 Eggs
1 Onion chopped
1 tsp Cumin seeds
4 Green chilies
4 Tomato
1 tsp Whole black pepper
2 tbsp Pomegranate seeds
1 tbsp Crushed red pepper
2 tbsp Whole coriander
to taste Salt

Recipe Method:
Chop 1 kg chicken mince well.Beat 3 eggs well and fry like omelet. Keep aside.Grind together 2 tbsp whole coriander, 1 tsp black pepper and 1 tsp cumin seeds.In a bowl put together chicken mince, 2 tbsp pomegranate seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint leaves, 1 tbsp crushed red pepper and 1 cup corn meal. Mix well and keep aside for few minutes.Make Pattie and fry in a frying pan with ghee or oil as required.

Chicken Soup Recipes

Chicken Corn Soup Recipe:
This mouth-watering "Soups" recipe for Chicken Corn Soup can be prepared in 20 minutes and serves 2-3 people. 

Recipe Ingredients:
1 cup chicken, boiled and shredded
1 egg white
4 cups chicken stock
1 cup corn
Greens of 1 spring onion, chopped
1 tbsp corn flour
1 tbsp water
Pinch of white pepper
Soya sauce and green chillies in vinegar, to serve.

Recipe Method:
* Bring chicken stock to a boil, add in chicken pieces and corn.
* Dissolve corn flour with water and add in the stock, keep stirring so no lumps form.
* Add white pepper and slowly pour in the egg white.
* Garnishwith greens of spring onion and serve with soya sauce and green chillies in vinegar.

Chicken Noodle Soup Recipe:
Total Time: 1 hr 50 min
Prep: 10 min
Cook: 1 hr 40 min
6 to 8 servings

Extra-virgin olive oil, as needed
1 large onion, cut into 1/2-inch slices
2 cloves garlic, smashed
3 carrots, cut into 1/2-inch dice
Kosher salt
4 ribs celery, cut into 1/2-inch dice
1 bunch thyme
2 teaspoons crushed red pepper flakes
2 bay leaves
3 pounds bone-in chicken legs and thighs, skin and excess fat removed
Water, as needed
2 grates fresh nutmeg
1 lemon, halved
1 teaspoon ground cinnamon
1 (15-ounce) can white beans or chick peas
Freshly ground black pepper
2 cups small pasta, preferably small shells such as orecchiette, or orzo
1 bunch cilantro, leaves coarsely chopped

Cooking Directions:
Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste,
and bring the pot to medium-high heat. 
Cook the vegetables until they start to soften and are very aromatic, about 10 minutes.
Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes.
Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer.
Cook for 30 minutes and skim off any particles that accumulate on the surface.
Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves.
Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. 
Simmer the soup for an additional hour.
While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!

Coconut-Curry Chicken Soup:
4 cups water
1/2 cup chopped green onions
1 tablespoon canola oil
1/2 pound snow peas, trimmed and cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
3 cups fresh spinach leaves
1 1/2 teaspoons curry powder
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
2 garlic cloves, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 1/2 cups shredded cooked chicken breast (about 1 pound)
6 cups fat-free, less-sodium chicken broth $
1 (13.5-ounce) can light coconut milk
1/2 cup chopped fresh cilantro
2 tablespoons sugar
2 tablespoons fish sauce
7 lime wedges
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper

Soup Preparation:
1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Domestic Appetizers

Beef Noodles Kabab:

Recipe Ingredients:
½ kg beef botiboneless
2 tsp red chili powder
1 tbsp all spice powder
3 medium sized onions
2 tsp ginger garlic paste
4 boiled and mashed potatoes
1 tsp salt
1 bunch mint leaves
½ packet egg noodles
1 bunch coriander leaves
3 eggs
3 chopped chilies

Recipe Method:
Boil beef boti with the aboveingredients till its tender and mix well and forms a smooth mixture. Make sure it has no water in it.
Then add potatoes, egg noodles, coriander, mint, green chilies and add eggs in it. Mix well till smooth and well combined.
Shape into kababs and fry in the oil.

Qeemy Kay Pakory:

Recipe Ingredients:
Mince 250 gm
Egg 1
Coriander seeds crushed 1 tsp
All spice powder  ½ tsp
Gram flour 4 tbsp
Crushed red pepper 1 tsp
Green chilies chopped 4
Onion chopped 3 tbsp
Ginger garlic paste ½ tsp
Salt 1tsp
Baking powder ¼ tsp
Coriander leaves 2tbsps

Recipe Method:
In a bowl add 250 gm mince, mix with 4 tbsp gram flour, crushed 1 tsp coriander seeds, ½ tsp all spice powder, coriander leaves,  1 egg, salt, 1 tsp crushed red pepper, ¼ tsp baking powder, 4green chilies chopped, 3 tbsp onions chopped mix all well and deep fry in oil.

Gulaab Jamun Recipe:

Recipe Ingredients:
Milk powder 2 cups
Ghee melted 2 tbsp
Eggs 2
Baking powder 2 tsp
Flour 1 tsp leveled

Ingredients for sugar syrup:
Sugar 2 cup
Green cardamom 4
Water 3 cups
Orange color 2 drops

Recipe Method:
In a bowl mix together milk powder, baking powder and flour, add in melted ghee and mix well, add to it eggs and knead well to form into a dough, if required add 1 or 2 tsp milk, make into tiny balls, heat ghee in a wok and deep fry balls on low flame, continuously stirring with a spoon.
Method for sugar syrupIn a pan take water, sugar, green cardamom add orange color and cook till sugar dissolves for about 10 minutes, add your fried jamuns in the sugar syrup . Cover and cook for 10 min on very low flame.

Potato Loaf Recipe:

Recipe Ingredients:
Potatoes boiled ½ kg
Yogurt ½ cup
Mince ½ kg
Egg beaten 1
All spice powder 1 tsp
Black salt 1 tsp
Ginger garlic paste 2 tsp
Onion chopped 1
Chili powder 1 tsp
Coriander leaves ½ bunch
Water 1 cup
Cumin seeds 2 tsp
Oil 2 tbsp
Cheddar cheese ½ cup

Recipe Method:
In a pan put together ½ kg mince, 1 cup water, 2 tsp cumin seeds, 1 tsp black salt, 2 tsp ginger garlic paste, 1 tsp all spice powder, ½ cup yogurt, 1 tsp chili powder and 1 chopped onion.
Cook on low flame till water dries and mince is tender.
Finely mash ½ kg boiled potatoes, put in butter paper and roll using a rolling pin.
Now spread with chicken filling and roll.
Brush top with 1 beaten egg. Spread ½ cup grated cheddar cheese.
Lastly bake in a preheated oven on 180 degrees for 30 minutes.

Essential Chinese Cooking Ingredients

Drained tinned bamboo shoots provide texture and flavor . Use them in stir-fries and soups. They are rarely available fresh buying .

Chile bean paste
Mostly used in Sichuan cuisine , this spicy , salty paste made ​​from fermented soy beans, dried chilli and other spices. Use with caution , as some varieties are extremely hot.

Chile Sauce
A spicy seasoning, chili sauce is a mixture of chili , sometimes mixed with garlic and vinegar. It is used as a dipping sauce as well as in the kitchen.

Dried Chile Flakes
These are made ​​from dried whole red chillies, including the seeds, which are crushed into flakes. Enter a fiery heat when added dishes.

Egg noodles (fresh / dried)
The most common type of noodles, egg noodles are made from egg yolks, flour and salt. You can find in various forms and strengths. Some are thin , some are rounded as spaghetti, some are flat, and some wrapped in a ball / nest. These are dried and fresh. Keep the fresh variety in the refrigerator for up to five days . Use egg noodles in soups, lo mein and chow mein dishes.

Five - spice powder
A mixture of cinnamon, cloves, Sichuan peppercorns , fennel and star anise, give these five spices, the sour, bitter, spicy, sweet and salty flavors found in Chinese cuisine . This spice works very well with meat and marinades.

Glutinous Rice
Cultivated in southern China and Southeast Asia , which is a variety of short grain rice that is especially sticky when cooked (hence " sticky "). It does not contain gluten. The word " tacky " is used to describe its sticky nature. Use make it sticky rice desserts and savory rice dumplings .

Peanut oil
Won this pale oil from peanuts and has a subtle , nutty flavor. This oil can be heated to high temperatures without burning and is great to use in a salad dressing. As an alternative, use vegetable oil.

Jasmine Rice
This long grain rice white and silky comes from Thailand . The rice has a nutty fragrance jasmine and makes a great accompaniment to most dishes . As with most rice, rinse until the water runs clear to get rid of any excess starch before cooking. When cooked, the rice is soft, white and fluffy .

Rice vinegar
In China , vinegar widespread and there are many varieties . Rice vinegar is made ​​from fermented rice and there are two main types , plain and black.

Plain rice vinegar is clear and is better known used as black rice vinegar. Use it in dressings and for pickling . Deputy: Apple Cider Vinegar

Chinkiang black rice vinegar comes from Jiangsu, where it produces in the capital Nanjing. In fact, " Chinkiang " is the old name for " Zhenjiang " (known as a branch of the Yangtze River, which runs through the city of Zhenjiang ) . Therefore, this vinegar should be known as Zhenjiang black rice vinegar. The taste is soft and earthy. When cooked , there is a wonderful smoky flavor dishes . Deputy: balsamic vinegar

Shiitake mushrooms ( fresh and dried)
These large dark brown mushrooms are prized for their culinary and medicinal properties. You can also fresh or dried found by a good texture , are to dishes. They convey an earthy scent umami flavor to soups, stir-fries and casseroles . They are a staple food in China , Japan and most of Asia .

Sichuan peppercorns
Known as " Hua Jiao " in Mandarin, or " flower pepper ", these are not really peppercorns, but the outer pod of the tiny fruit. This ingredient is widely used throughout China and especially in Western China used . It can be fried in a wok , cooked in oil to his taste, or oil mixed with salt as a seasoning for all meat , fish or vegetable dish . It has a pungent lemony flavor.

Soy sauce ( light and dark)
One of the most familiar of Chinese main ingredients is soy sauce made ​​from fermented soybeans and wheat flour. Although most Western supermarkets lead the wort with " soy sauce " , there are actually many types of soy sauce in China and Japan, usually divided into light and dark varieties.

Light soy sauce is thinner and saltier than dark. It is used in China instead of salt , often in soups, stir-fries, braises and stews. Look for the labels "pure bean ", " light " or " thin".

Dark soy sauce is aged more than light and has a softer , less salty taste with a darker color and thicker texture. It is used to give flavor and color Chinese dishes. On the labels , look for the words "dark" or "black. "

Toasted sesame oil
Pressed from white and toasted sesame seeds , this oil is used as a flavoring and is not intended for use as a cooking oil because it burns easily . The taste is intense, so use sparingly.

Water chestnuts (canned )
These are the roots of an aquatic plant grows in freshwater ponds , lakes and slow-flowing rivers and streams. If unpeeled, they resemble a chestnut in shape and color . They have a firm, crunchy texture that is good in salads , soups and stir-fries . They can sometimes be found in vacuum packs , but are usually sold in cans.