3:15 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/spinach-fried-rice
INGREDIENTS
2 - 2 ½ tbsp peanut oil
2 tbsp finely chopped garlic
2 tbsp chopped ginger
2 tbsp chopped red capsicum
2 tbsp chopped yellow capsicum
2 tsp cumin seeds
3-2 tbsp chopped spring oil leaves
1 tbsp roasted cumin seeds powder
½ cup chopped spinach
Salt to taste
2 cup parboiled rice
3 tsp chopped coriander
For garnish
Chopped coriander
Roasted cumin
METHOD
Heat oil in a pan, fry chopped garlic and ginger in it.
Add chopped red and yellow capsicum, and cumin seeds in the pan, fry them.
After fried, add chopped spring onion leaves, roasted cumin powder, and chopped spinach, fry them.
When spinach is fried, add salt in it.
Now put rice and chopped coriander in the pan, toss them.
To garnish, sprinkle chopped coriander, and roasted cumin on prepared spinach rice.
Your Spinach Fried Rice is ready.
3:13 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/kung-pao-potatoes
INGREDIENTS
250 grams chopped potatoes
1 bulb chopped spring onions
Oil for frying
Chopped ginger
Chopped garlic
3 tspn sesame oil
5 tspn ketchup
2 tspn chili paste
1 tspn soy sauce
2 tspn 8 to 9 sauce
1 chopped red bell pepper
1 chopped yellow bell pepper
Salt to taste
For garnish
Green bell pepper
METHOD
Add sesame oil on a pan and heat it.
Cut the potatoes into strips.
Saute the potatoes on the pan.
Now add spring onions, garlic, garlic, red and yellow bell pepper and mix well.
Now add ketchup, soy sauce, salt, 8 to 9 sauce and stir.
Cut the green bell pepper.
Remove the potatoes on a plate and garnish with green and red bell pepper and spring onions.
5:05 pm by Unknown
From : www.Sulekha.com
Ingredients
Basmati rice - 2 cups
Onion ( big ) - 1
Ginger - a small piece
Garlic - 6 cloves
Red chilli - 6
Carrot - 1
Beans - 10
Capsicum ( small ) - 1
Cabbage ( cut into thin slices ) - 1/4 cup
Leeks - a handful
Celery - a handful
Green chilli - 2
Soya sauce - 2 tsp
Vinegar - 2 tsp
Butter - 1 tsp
Salt - as needed
Oil - as needed
Method
1. Soak rice for half an hour.
2. Melt butter in a frying pan.
3. Add rice, fry, pressure cook with 4 cups of water and set aside.
4. Grind ginger, garlic, red chilli to a paste.
5. Grind celery, leeks to a paste.
6. Cut onion, carrot, capsicum , beans into thin slices.
7. Slit green chilli.
8. Heat oil in a frying pan.
9. Add green chilli, onion and fry for a few minutes.
10. Add ginger paste, leek paste and fry for sometime.
11. Add carrot, cabbage, beans, capsicum, salt, soya sauce, vinegar, cover with a lid and cook.
12. When the vegetales are cooked, mix with rice.
2:19 pm by Unknown
My Clearification About All Recipes
From : Indobase
Ingredients: • 2 tbsp French Beans (finely chopped)
• 2 tbsp Baby Corn (finely chopped)
• 2 tbsp Cabbage (finely chopped)
• 2 tbsp Carrots (finely chopped)
• 2 tbsp Onions (finely chopped)
• 2 tbsp Red Capsicums (finely chopped)
• 3 tsp Corn Flour
• 1 tsp Vinegar
• ½ tsp White Pepper
• ½ tsp Soy Sauce
• 2 tbsp Tomato Sauce
• A pinch Orange-Red Food Color (optional)
• A pinch Ajinomoto (optional)
• 2 sprigs Spring Onions (for garnishing)
• 2½ cups Water
• Salt to taste
• Oil for frying
For Chinese Chilly Chutney • 4-5 Dried Red Chilies
• 1 Onion (small)
• 1 Garlic (head)
• 1 tsp Tamarind Pulp
How to make Vegetable Manchow Soup: • Soak dried red chillies in hot boiled water for about 10 minutes.
• Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste.
• Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
• Heat oil in a pan and saute all the vegetables for 1-2 minutes.
• Add Chinese Chutney Paste to the vegetables.
• When aroma arises, pour water into it.
• When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
• Garnish the soup with spring onions.
• Serve it hot.
2:01 pm by Unknown
My Clearification About All Recipes
From : srinithyasandhrarecipes.blogspot.com
INGREDIENTS:
1.Idli batter-1/2 cup
2.All purpose flour/maida/self raising flour-3 table spoons
3.Besan flour/chik pea flour-2 table spoons
4.Salt-to taste
5.Redd chili powder-1/4th teaspoon
6.chopped chinese spinach-4 table spoons
7.Chopped spring onions-2 table spoons
8.Chopped onion-1 table spoon
9.Whole dhaniya/coriander seeds-1/2 table spoon
10.Garam masala-1/4Th teaspoon
11.Ginger garlic paste-1 teaspoon
12.Cumin-1/4 th teaspoon
METHOD:
1.Mix all the ingredients in a bowl,add some water if needed
2.Heat oil in a frying pan,add the batter little by little,
3.deep fry on low medium flame till golden brown
4.Delicious fritters are ready to serve
5.Serve hot with tomato ketchup
1.Idli batter-1/2 cup
2.All purpose flour/maida/self raising flour-3 table spoons
3.Besan flour/chik pea flour-2 table spoons
4.Salt-to taste
5.Redd chili powder-1/4th teaspoon
6.chopped chinese spinach-4 table spoons
7.Chopped spring onions-2 table spoons
8.Chopped onion-1 table spoon
9.Whole dhaniya/coriander seeds-1/2 table spoon
10.Garam masala-1/4Th teaspoon
11.Ginger garlic paste-1 teaspoon
12.Cumin-1/4 th teaspoon
METHOD:
1.Mix all the ingredients in a bowl,add some water if needed
2.Heat oil in a frying pan,add the batter little by little,
3.deep fry on low medium flame till golden brown
4.Delicious fritters are ready to serve
5.Serve hot with tomato ketchup
1:59 pm by Unknown
My Clearification About All Recipes
From : Kitchenparivar.com
Preparation time: 10 mins
Cooking time:15-20 mins
Serves: 4 people
Ingredients:
hakka noodles-1 packet
maggi magic cubes (optional)-1 cube
spring onions, chopped-1 cup
celery, chopped-1/2 cup
green chillies, finely chopped-1 tbsp
garlic, grated-1 tbsp
dark soy sauce-1 tbsp
salt-1 tsp
black or white pepper powder- 1/2 tsp
sugar-1 tsp
oil-2 tbsp
cabbage, chopped lengthwise-1/2 cup
carrot, chopped lengthwise-1/2 cup
french beans, chopped lengthwise-1/2 cup
capsicum(bell peppers), chopped lengthwise-1/2 cup
babycorn(optional), thin slices-1/2 cup
Method:
1. First heat 4 cups of water in a pan, when the water starts bubbling, add few drops of oil and salt in the water. Then add hakka noodles and stir it properly. Boil the noodles on medium to high flame. Check by holding one noodle and if it breaks, then noodles are boiled. Remove the noodles in a strain and by applying some oil in your palm mix the noodles properly and keep them aside.
2. Heat oil in a wok (kadai or pan). Put the gas on medium to high flame .
3. When the oil is heated, add the maggi magic cube, garlic and chillies. Saute these masalas for 1 minute.
4.Then add cabbage, carrot, french beans and capsicum and saute on high flame for one minute stirring continuously.
5.Then add boiled noodles, soy sauce, salt, pepper and sugar and mix all the ingredients properly, stirring continuously for one minute on high flame .
6. Lastly add spring onions and celery and serve hot.
Tips:
1.For boiling the noodles, always add raw noodles when the water starts bubbling. After the noodles get boiled, mix them with oily hands so that the noodles don’t stick.
2. If the noodles get overcooked, then immediately put them in cold water , strain it and spread it on a dry cloth and put it below a fan for half an hour.
3.Chinese cooking is always done on high flame because we don’t have to cook the ingredients too much.
4. Saute the vegetables for only 1 min because in chinese cooking we need to keep roughage and have some fibrous food. When you add boiled noodles and cook it and then switch off the gas , the vegetables will get cooked in the steam itself. Believe me, it will taste same as restaurant noodles if you don’t cook the noodles too much.
5.The maggi magic cube which i have mentioned, is the masala cube which we get in supermarkets. It is also available in other brands such as knorr and adding this cube is completely optional.
6.It is recommended that we use dark soy sauce for cooking and light soy sauce as a dressing. Similarly, we use brown vinegar for cooking chinese dishes and white vinegar only as a dressing.
1:54 pm by Unknown
My Clearification About All Recipes
From : everydayandnotsoeveryday.blogspot.com
Ingredients
4 large potatoes,
1 tsp chopped garlic,
½ tsp chopped ginger,
1 tsp chopped green chillies,
½ cup tomato ketchup,
2 tbsps soya sauce,
½ tsp spicy red chilli sauce,
2 tsp cornflour,
4 tbsp oil,
1 cup of water,
Salt to taste,
2 tbsps chopped spring onion greens
Method
Boil the potatoes till they are about 80 % done. Peel and cut into longitudinal wedges. Heat oil in a wok or karahi on a high flame, add the potato wedges in batches and fry till light brown and completely cooked. Drain and keep aside.
In the same oil add the chopped ginger, garlic and green chillies. Fry for half a minute and add the tomato ketchup, soya sauce, chilli sauce, salt and fried wedges. Stir fry for a minute. Mix the corn flour in water. Add this to the potatoes and cook for about 2 minutes. Serve hot topped with the spring onion greens
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