CHINESE SPICY & SOUR SOUP

CHINESE SPICY & SOUR SOUP

The CHINESE SPICY & SOUR SOUP is usually meat-based, and often contains ingredients such as mushrooms, day or tiger lily buds, chicken stock, bamboo shoots, tofu and specially egg, in a broth which seems to be very delicious. It is typically made hot and spicy by red pepper or white pepper, and sour by vinegar. Also white sugar,salt, water and green onion make it tasty and beautiful in appearance.

Ingredients:

• 5 dried wood ear mushrooms
• 5 dried shiitake mushrooms
• 1/2 package firm cubed tofu
• 10 dried tiger or day lily buds
• 4 cups chicken stock
• 1/3 cup diced bamboo shoots
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 2 tablespoons cornstarch
• 1/2 teaspoon white sugar
• 1/2 teaspoon white pepper
• 2 tablespoons green onion
• 2 tablespoons vinegar
• 1 teaspoon salt
• 3-4 tablespoons water
• 1-1/2 beaten egg

Preparation:

1. Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
2. Place the mushrooms, bamboo shoots, stock,tiger lily buds & shredded pork into a saucepan. Bring to boil, and simmer for 10 minutes.
3. Stir in soy sauce, white sugar, white pepper,salt and vinegar. Combine cornstarch with 3-4 tablespoons water. Heat to boiling and also in the mean time, do not stop  stirring.Then add the bean curd, and cook 1 to 2 minutes.
4. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil and sprinkle with scallions when serving.

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Chilli beef dumplings (Chinese Dumplings)

CHILLI BEEF DUMPLINGS

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way.

Ingredients:

• 1 pound (500 g) peeled shrimp
• 4 pounds (2 kg) ground beef
• 1 tablespoon minced ginger root
• 2 crushed garlic cloves
• 1 minced shallot
• 5-6 chopped green onions
• 3 leaves chopped cabbage 
• 1 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoon chilli sauce
• 1 tablespoon sesame oil
• 1 pinch white sugar
• 10 ounce gyoza
• 1/2 cup water
• salt to taste
• white pepper to taste
• vegetable oil
• butter

Preparation:

1. Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
2. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
3. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

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Wonton Soup

WONTON SOUP

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 pound boneless and ground pork 
• 2 ounces peeled shrimp, finely chopped
• 1 egg yolk
• 1 teaspoon crushed red pepper
• 1 tablespoon crushed garlic clove
• 1 tablespoon Chinese rice wine
• 2 tablespoon light soy sauce
• 1 teaspoons vinegar
• 1 teaspoon finely chopped green onion
• 2 teaspoon and peeled chopped  ginger
• 25-30 wonton wrappers
• 5 cups chicken stock
• 1 small grated carrot
• 2 sliced mushrooms
• 1/8 cup finely chopped green onion
• 200 g chicken broth

Preparation:

1. In a large bowl, combine pork, shrimp, red pepper, soy sauce, chopped green onion,carrot, mushroom, garlic and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. For soup, bring the chicken stock to a rolling boil. Drop wonton in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

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Achari Chicken

ACHARI CHICKEN

Ingredients:

• 1 kg Chicken cut into pieces
• 3 Tomatoes finely sliced
• 4 Onions
• 6 Green Chillies
• 2-3 teaspoon Cooking Oil
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 1 tablespoon Cumin Seeds
• 1 tablespoon Fennel Seeds
• 1 tablespoon Mustard Seeds
• 1 tablespoon Nigella Seeds
• Red Chili Powder as to taste
• Salt as to taste
• Quarter tablespoon Turmeric Powder.
• 1 tablespoon Lemon Juice
• 250 grams Plain Yogurt

Preparation:

1. Heat oil in a heavy based pan on medium heat. Add onions and fry until golden brown. Add tomatoes and saute until they are well soft.
2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
3. Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan until they brown.
4. Take 2-3 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Add the turmeric powder to this grinned powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5-10 minutes.

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Cucumber Mint Lemonade

CUCUMBER MINT LEMONADE

Cucumbers are the fourth most cultivated vegetable in the world and known to be one of the best foods for your body's overall health, often referred to as a super-food.Cucumbers are 95 percent water, keeping the body hydrated while helping the body eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day. 

    Lemonade is a lemon-flavored drink sweetened with sugar. In different parts of the world, there are variations on the drink and its name. Pink lemonade and frozen lemonade are also prepared. Limeade substitutes out the lemons for limes

Ingredients:

• 2 cup water
• 1 cup white sugar
• 2-3 sliced and peeled cucumber
• 10-12 juiced lemons

Preparation:

1. Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat. Heat until just about to boil and the sugar has dissolved. Place in refrigerator 20-30 minutes until it cools down.
2. Place the cucumber slices in a blender and blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid and allow to sit in about 15 minutes.
3. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher and then serve cold.

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Spicy Peach Chutney

PEACH CHUTNEY

Ingredients:

• 4 pounds sliced peeled peaches
• 1 cup raisins
• 1/4 cup pickling spice
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 4 cups packed brown sugar
• 4 cups apple cider vinegar
• 5 ounces chopped preserved ginger
• 1 1/2 tablespoons chili powder
• 1 tablespoon mustard seed
• 1 teaspoon curry powder

Preparation:

1. In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
2. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
3. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

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BUFFALO CHICKEN WINGS

BUFFALO CHICKEN WINGS

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Preparation:

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.

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GULAB JAMUN

GULAB JAMUN

Ingredients:

• 1 cup dry milk powder
• 3 tablespoons all-purpose flour
• 2 tablespoons clarified butter
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1 tablespoon chopped almonds (optional)
• 1 tablespoon chopped pistachio nuts (optional)
• 1 tablespoon golden raisins (optional)
• 1 pinch ground cardamom
• 1 quart vegetable oil for deep frying
•  1 1/4 cups white sugar
• 7 fluid ounces water
• 1 teaspoon rose water
• 1 pinch ground cardamom

Preparation:

1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted butter, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

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BANANA COCONUT TAPIOCA PUDDINGS

BANANA COCONUT TAPIOCA PUDDINGS

Ingredients:

• 1 cup tapioca pearls
• 400g can coconut milk
• 1 cup water
• 1/2 cup finely chopped palm sugar
• 3 just ripe bananas, peeled, thickly sliced
• 2 tablespoons finely grated dark palm sugar
• 1 tablespoon water
• 1 tablespoon sesame seeds
• 1 mango, peeled, thinly sliced
• 1/2 ripe pineapple, peeled, thinly sliced

Preparation:

1. Place the tapioca in a large bowl and cover with cold water. Set aside for 2 hours to soak. Strain through a fine sieve. Cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.
2. Meanwhile, combine the coconut milk, water and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Add the tapioca and gently stir to combine. Remove from heat and set aside to cool slightly. Add the banana and transfer to a bowl and cover with plastic wrap. Place in the fridge to chill.
3. Combine the dark palm sugar and water in a small frying pan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the sesame seeds and cook, stirring, for 2 minutes or until syrup thickens.
4. Spoon the tapioca among serving bowls. Serve topped with mango and pineapple slices and drizzle with sesame syrup.

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RASGULLAS

RASGULLAS

Ingredients:

• 6 cups milk
• 3 tablespoons fresh lime juice
• 2 1/2 cups white sugar
• 6 cups water
• 1 teaspoon ground cardamom

Preparation:

1. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids separate from the whey. Pour into a colander lined with cheesecloth; rinse the milk solids with cold water to get rid of the lime juice. Allow the water to drain completely.
2. Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft cheese. Turn the cheese onto a rolling mat or other smooth surface. Knead the cheese well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3. Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4. Roll each portion of cheese into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

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SALSA CHICKEN

SALSA CHICKEN

Ingredients:

• 4 boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup Cheddar cheese
• 2 tablespoons sour cream

Preparation:

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Centigrade)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees Fahrenheit (190 degrees Centigrade) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

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KHEER

KHEER

Ingredients:

• 2 cups coconut milk
• 2 cups milk
• 3 tablespoons white sugar
• 1/2 cup Basmati rice
• 1/4 cup raisins
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon rose water (optional)
• 1/4 cup sliced almonds
• 1/4 cup chopped pistachio nuts

Preparation:

1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

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CHICKEN PASTA

GREEK CHICKEN PASTA

Ingredients:

• 1 package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves crushed garlic
• 1 pound boneless chicken breast meat
• 1 can marinated chopped artichoke hearts
• 1 large chopped tomato
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• Salt to taste
• Pepper to taste
• 2 lemons for garnishing

Preparation:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

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