Cooking Corner

Hey Viewers! Sorry for not posting this article from the past few weeks due to some technical problems but now we are back in air with our schedule. So hope that you will enjoy this new affects!


Roast Lamb

Ingredients
60g apricot jam
1.2 kg leg lamb

Method
Place lamb fat side down on a rack in a shallow dish. Brush with half the apricot jam. Then cook it in microwave on MEDIUM-HIGH for 30 to 35 minutes. Turn halfway through cooking. Stand covered 10 minutes before carving.

Masoor Dal (Lentils)

Ingredients

200g Masoor Dal (Lentil)
800ml hot boiling water
10 g salt
3 g turmeric powder
20 g ghee
80 g onions, finely chopped
10 g ginger, finely chopped
1 clove garlic, finely chopped
1 green chilli, finely chopped
5 g cumin seeds
1 pinch asafoetida powder
3 g red chilli powder
3 g garam masala
5 g coriander leaves, chopped

Method
Wash and soak lentils for 4 hours. Drain and place in a 3 litre bowl along with hot water, salt and turmeric powder. Mix well, cover and cook in microwave on HIGH for 20 minutes. Stir, cover and again cook in microwave on MEDIUM-HIGH for another 10 minutes. Set aside. Place ghee, chopped onions, ginger and garlic in a small bowl. Cover and cook in microwave on HIGH for 3 minutes, stirring midway. Add cumin seeds, asafoetida powder and red chilli powder and mix well. Cook in microwave on HIGH for 1 minute. Serve hot sprinkled with garam masala and garnished with coriander leaves.

Cooking Corner

Hey Viewers! Sorry for not posting this article from the past few weeks due to some technical problems but now we are back in air with our schedule. So hope that you will enjoy this new affects!

Chicken Lollypops

Ingredients
1 1/2        kg chicken drumsticks
1              cup gram flour
1              tsp red chili flakes
1/4           tsp turmeric powder
1 tsp        crushed cumin
1/2           tsp red chili powder
1              tbsp crushed coriander
                Oil for frying
                Salt to taste

Method
Give drumsticks lollypop shapes. Mix salt, red chili powder, red chili flakes, turmeric, crushed coriander, crushed cumin and gram flour to make a thick batter. Dip lollypops in this batter and deep-fry. Enjoy the wonderful chicken lollypops with your favorite sauce or chutney.

Mediterranean Curry

Ingredients
15          ml oil
1            large onion, chopped
1            large tomato, chopped
30          g curry powder
15          g chili powder
1            kg chuck steak, fat removed and cut into 2.5 cm cubes
5            g salt
125        ml water
15          ml malt vinegar

Method
Place oil, onion and tomato in a large casserole dish and cook on HIGH for 4 to 5 minutes. Sit in curry powder, chili powder and meat and cook on HIGH for a further 5 minutes. Add remaining ingredients, ensuring the meat is covered by the liquid. Cook, uncovered, on HIGH for 5 minutes, then on MEDIUM for 1 to 1 1/4 hours. Stir occasionally during cooking. Serve with rice.
Note: This recipe is for microwave oven

Cooking Corner

Beans and Meat Curry

Ingredients:
1/4 Kg meat grounded (beef or mutton)
2 Large onion (sliced)
2 Cloves garlic (chopped)
1 Green bell pepper (diced)
2-3 Large tomatoes (paste)
1 Cup kidney beans (cooked)
1/2 Tsp chili powder
1/2 Cup oil
1 Cup water
Salt to taste

Method:
Preheat oven to 350 and apply about 2 tbsp oil in baking dish. Brown meat in a medium size skillet with the left over oil. Add onion, garlic, bell peppers, tomato paste and cook for 10 minutes. Add beans, chili powder and water. Spoon mixture into baking dish. Cover and bake 1 1/2 hours. Remove cover. Bake 20 minutes more. Serve hot with boiled rice.



Arabic Paratha
Ingredients:
2 Cup mince (cooked with common spice)
2 Tomatoes (finely chopped)
1/2 Coriander (leaves chopped)
1/2 Cup mint leaves (chopped)
1/2 Potatoes (boil and small cubed)
2 Green chilies (chopped)

1 Tsp black pepper powder
1/2 Cup onions (finely chopped)
2 Eggs

For Dough:
2 1/2 Cups white flour
3/4 Cup milk
1/5 Cup water
 Salt to taste
 Ghee for frying

Method:
In a bowl add mince, tomatoes, potatoes, coriander, mint, green chilies, black pepper and onions, mix well. Knead flour with salt, milk, water and keep for 30 minutes. Make medium portions from the dough. Roll out into medium sized square parathas. In the center of each paratha put the mince mixture. Pour 1 beaten egg (1 egg is required for each paratha) onto this filling in the paratha and fold the paratha from both sides to form a rectangle shape. Slightly fold the shorter edges too. It should be sealed completely. heat ghee and shallow fry on medium flame for 2-3 minutes on each side so the egg cooks from inside. It should be golden on both sides. Serve hot with spicy chuntney or desi lemon salad.

Cooking Corner

Kheer

Ingredients:
Milk                  2 liters
Sugar                4 tbsp
Rice                  3-4 tbsp
Few raisins
Sliced almonds
Chopped cashew nuts

Method:Heat milk in a large pan. Simmer until it is reduced to 3 quarters its original volume.  Add sugar and continue cooking until milk is reduced to half and thickens. Add the raisins, almonds and chopped cashew nuts. Remove from heat. Cool and serve.

Gulab Jaman

Ingredients:
Cottage Cheese           1 kg
Sugar                           1 liter
Water                          1.5 liter
Ghee                            4 tbsp
Semolina                      2 tsp
Standard flour              2 tsp
Rose Water                  few drops
Cardamom powder      1/2 tsp

Method: 
Sugar Syrup

• In a pan add the water and the sugar and boil them together for 20 to 30 minutes and let them thicken.
Gulab Jaman Balls

• In a big bowl add the cottage cheese, ghee, semolina, cardamom powder, and standard flour. Add all the mixtures together until it forms a dough. Knead the dough evenly until and unless your palms become oily. Now make small balls of 1 1/2 inch diameter. Add these balls in the boiling sugar syrup and let them get cooked in the boiling sugar syrup for 25 minutes. This will make them spongy. Remove the pan from heat and after 10 minutes add the rose water essence.

 

Cooking Corner

Chocolate Fudge Brownies
Ingredients:
3                    Eggs
100gm           Sugar
100ml            Walnuts
200gm           Semi sweet cooking chocolate
50gm             Butter
75gm             Plain flour
1/2tsp            Baking powder
1/2tsp            Vanilla essence
                      Pinch of salt

Method:
Preheat the oven for 15 minutes at 180oC. Melt the butter, chocolate and cream in pan. Add a pinch of salt and put the eggs in the mixture one by one and continue mixing. Now add sugar and flour and mix thoroughly. Mix essence, baking powder and walnuts into the mixture one by one and continue mixing. Pour all the mixture in a baking tray. Put the tray in the oven and bake for 20 minutes. Take out the baking tray and let it cool. Cut in squares and serve.

Vanilla Ice-cream

Ingredients:
2         Tbsp sugar
1/4      Tsp vanilla extract
1/2      Cup heavy cream
1/2      Cup milk
           Crushed ice
8         Tbsp ice cream salt (rock salt)
1/2      Tbsp peanut butter (optional)
           Chocolate syrup and wafers for garnishing

Method:
Mix cream, milk, vanilla, and sugar and blend thoroughly. Now add crushed ice and blend again. Add peanut butter and blend well. Now add ice-cream salt and again blend well. Pour this mixture in an ice-cream container and keep it in refrigerator. After one hour take out the ice-cream and beat well and again keep in refrigerator. Keep repeating the same process after every hour till the ice-cream sets. Garnish with wafers and chocolate syrup.

Cooking Corner

Chicken Cheese Balls

Ingredients:
2      Boneless chicken breast pieces
1      Slice bread
2-3   Eggs, beaten
1       Cup water
1/2    Cup cheddar cheese
1/2    Packet tetra pack cream
         Bread crumbs, as required
1       Tsp ginger and garlic paste
1       Tbsp soya sauce
1/2    Tsp black pepper
1/2    Tsp mustard powder
         Salt to taste
4       Tbsp mayonnaise
         Finely chopped coriander leaves
         Spring onions, as required


Method:
Boil the boneless chicken breasts with water, ginger/garlic paste, salt, pepper, mustard and soya sauce till water dries, cool and shred finely the chicken pieces. Mix shredded chicken with mayonnaise, cream, cheddar cheese, coriander leaves and spring onion leaves. Wet slice of small bread in water, remove water well by squeezing between your palms. Add the crushed bread slice in the mixture and make balls. Dip in beaten eggs, roll in breadcrumbs and fry till the color turns golden brown.

Crunchy Chicken Burger

Ingredients:
2       Chicken breast pieces, minced
         Salt to taste
1/2    Tsp black pepper
1/2    Tsp mustard powder
1       Tbsp vinegar
1       Eggs, beaten
2       Tbsp milk
2       Tbsp bread crumbs
2       Burger buns
2       Lettuce leaves
4       Slices tomato
4       slices cucumber
         honey and mustard sauce, as required thousand Island dressing, as required
         A little butter

Method:
Add salt, mustard, pepper and vinegar in mince. Make burger patties and coat in beaten egg and milk mixture, then roll in crumbs and deep fry in frying pan. Toast the buns in butter, spread honey and mustard sauce on the buns, and put lettuce, patties, tomato and cucumber slices, and top with Thousand Osland dressing. Then cover with bun and serve with fries.

Cooking Corner

Beef Lasagna

Ingredients

For Meat Sauce:
250 grams beef mince
1 Onion (finely chopped)
2 Cups peeled tomatoes
1/2 Cup tomato paste
4 Tablespoons oil
1 Packet instant Lasagna sheets
2 Tsp chili powder
  Salt and pepper to taste

For Cheese Sauce:
60g Butter
1/3 Cups plain flour
2 Cups milk
2 Cups cheddar cheese (grated)

Method

Heat oil in hot pan and saute onions. Add mince and stir over heat until browned. Add tomatoes, chili powder, tomato paste, salt, black pepper and bring to the boil. Simmer until sauce has thickened and ingredients are well cooked. Sauce should be bit thick. Turn off heat and cover while you make the cheese sauce. To make the cheese sauce, first melt the butter in a saucepan. Add flour and mix to make a smooth paste. Cook for 1 minute then add milk a small amount at a time while continuing to stir. Once all the milk has been added, stir over heat until sauce thickens and boils. Add grated cheeses about just half cup save rest for top. To put altogether, grease a large ovenproof dish and fill with alternate layers of meat sauce, boiled lasagna sheets and cheese. Top with grated cheese and bake uncovered in a moderate oven for 30 minutes or until brown.

Fresh Spicy Salsa

Ingredients

4 Large ripe tomatoes (peeled and chopped)
3 Tbsp onion (finely chopped)
2 Small garlic cloves (minced)
2 Tbsp paprika
3 Tbsp coriander leaves (chopped)
2 Lemon juice
  Salt and pepper to taste

Method

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water and let it cool. Combine onions and garlic with chopped tomatoes, paprika, coriander leaves, lemon juice, salt and pepper. Refrigerator for 2 to 4 hours to blend flavors. Serve with anything you want to eat along like chips, nachos, tacos and French fries.

Cooking Corner

Chicken Salad Wrap

Ingredients
2 medium flour tortillas
2 cooked chicken breasts, diced
1/4 cup red and yellow peppers, diced
1 small celery stalk,diced
1/4 cup Cheddar cheese, diced small
1 tablespoon mayonnaise
1 tablespoon plain yogurt

Method

In a medium bowl, add chicken, bell peper celery, cheese, mayonnaise and yogurt. Mix the ingredients well and add salt and peper to taste. Lightly warm tortilla to amke handling easier and prevent it from cracking. Place 1/2-1 cup of filling on the bottom half of the tortilla, fold the right and left edges of the tortilla over the filling toeards the center. Fold the bottom edge of the tortilla towards the center and gently roll until the tortilla is completely rapped around the filling. You can add chopped cucumber. Zucchini, Tomatoes, Carrots, Peas or fresh Herbs likely parsley, dill or basil. You can also substitute cottage cheese for mayonnaise.

Chicken Pea Roll
Ingredients
2 Onions4 Garlic cloves
2 Tbsp ghee
1 Tsp chili powder
1 Tsp salt
1 Tsp turmeric1 Tsp Paprika1 Tbsp Cumin (Ground)1 Tbsp Coriander (Ground)
2 Cup Chick Peas (Boiled)
1/2 Cup Tomato (Cubes)
1 Tsp Garam Masla

Method

Slice the onion finely, crush the garlic. Heat ghee in a medium pan. Add onion and garlic to pan; cook over medium heat, strring until soft. Add chilli powder, salt, turmeric, paprika, cumin and coriander. Stir over heat 1 minute add the chick peas and tomatos; stir until combine. Simmer and cover it. Cook in low heat for 20 minutes, stirring occasionly. Stir in the garam masala. Simmer for 10 minute, cover with lid.
Now take chappati, paratha or nan and wrap inside the curry. Chick peas roll is ready to eat.

Cooking Corner

Special Chicken Nuggets
Ingredients:
1/2 kg    boneless chicken (2 breasts), cut into 1"
              pieces, marinate with a little salt and black
              pepper
1/2 tsp   Chinese salt
1/2 tsp   Mustard powder
1            Egg
4 tbsps   Flour
1 tbsp     Corn Flour
1 tbsp     Milk or chicken stock
1/2 tsp    Baking powder
               Salt, Black pepper to taste



Method:
Make batter with egg, flour, corn flour, milk or chicken stock, salt, black pepper, Chinese salt and baking powder. Add Chinese salt, mustard powder in the chicken and now dip these chicken pieces in the batter. Keep the marinated chicken in the refrigerator for an hour. Now roll chicken pieces in flour and deep-fry in hot oil. Serve with ketchup.




Chicken Tikka
Ingredients:
4             Chicken pieces (leg or chest)
3 Tbsp     yogurt
1              Lemon juice
2 Tsp       paprika
1/2 Tsp    tomato paste
1/2 Tsp    cumin (ground)
1/2 Tsp    coriander (ground)
1/2 Tsp    fresh grated ginger
2              Garlic clove (finely chopped)
1/2 Cup   fresh coriander leaves (chopped)
               Pinch of salt



Method:
Make the marinade by mixing the yogurt, lemon juice and all the spices together in a bowl. Add the chicken pieces to the bowl and toss it well, making sure it is thoroughly covered. Cover it and leave to marinate for at least 24 hours. Once the chicken has marinated, add oil in shallow pan. Place chicken in a frying pan and cook for 20 minutes or until it is fully cooked. Serve with naan, green salad and cucumber raita.

Cooking Corner

GRILLED CHICKEN

INGREDIENTS:
1/2   KG  CHICKEN BREAST
 1     TSP MEAT TENDERIZER
 1     TSP PAPRIKA POWDER
1/2   TSP CHINESE SALT
 1     TBSP WORCESTERSHIRE SAUCE
 1     TBSP VINEGAR
1/2   TSP  BLACK PEPPER
 1     TSP  RED CHILLI POWDER
         SALT TO TASTE
  1    TBSP OIL

METHOD:
FIRST PRICK THE CHICKEN WITH FORK, SPRINKLE MEAT TENDERIZER AND SALT AND RUB WELL. NOW ADD ALL THE REMAINING INGREDIENTS WITH ONE TBSP OIL. MARINATE FOR 20 MINUTES. PLACE THE CHICKEN ON GREASED OVEN-TRAY OR PAN AND BAKE TILL DONE. NOW GRILL FOR A FEW MINUTES TILL IT IS GOLDEN. BRUSH WITH  GHEE OR BUTTER AND SERVE HOT WITH FRIES AND KETCHUP.

FRIED DRUMSTICK

INGREDIENTS:
1/2  KG CHICKEN DRUMSTICK
1     TSP GINGER/GARLIC PASTE
1/2  TSP  WHITE PEPPER
2     TBSPS CORN FLOUR
2     TBSPS  FLOUR
1      EGG
1     TSP BAKING POWDER SALT AND BLACK  PEPPER POWDER TO TASTE

METHOD:
MARINATE CHICKEN WITH GINGER/GARLIC PASTE, SALT, BLACK AND WHITE PEPPER CORN FLOUR, FLOUR BAKING POWDER AND EGG. MIX THEM ALL VERY WELL AND DEEP-FRY FOR 10 MINUTES TILL THEY TURN GOLDEN BROWN. RE-FRY FOR 5 MINUTES IN HOT OIL TILL CRISP AND SERVE.

Cooking Corner

STRAWBERRY JAM
INGREDIENTS:
1 kg   strawberries, washed and hulled
1 kg  castor sugar
 pectin, if required
 

METHOD:

Place strawberries in a 5-litre casserole dish. Cover and cook on HIGH for 5 minutes in micro wave oven. Stir in sugar and pectin if required. Cook on MEDIUM-HIGH for 35 to 40 minutes, stirring every 10 minutes.Check if the jam is setting. Cool and bottle in sterilised jars. Seal.

BLUEBERRY AND BANANA BREAD

 INGREDIENTS:
  1/2    cup self raising flour
  1/2    cup skim milk powder
   1/2   wheat germ
   1      teaspoon cinnamon
   2      teaspoon of vanilla extract
   1/2   cup of maple syrup or honey
   1/2    cup of dried banana
   2       ripe bananas, mashed
  250g  frozen or fresh blueberries
           Grated zest from 1 orange
   4       egg whites

METHOD:
Preheat oven to 180oc/ gas mark 4. Using a large mixing bowl, combine the flour, wheatgerm, skimmilk powder and cinnamon. Use a different bowl to combine the orange zest, mashed bananas, vanilla extract, egg whites and maple syrup. Add the mashed banana mixture to the flour and until well mixed. Gentle fold in the blueberries and the dried banana chips. Pour mixture into a greased loaf tin ( optional: for a crusty top add a little brown sugar ) and bake in oven for 50 minutes. Remove from oven when cooked ( test with a skewer, if the skewer is clean when removed it is cooked ) and allow it to cool.

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CHOCOLATE CREPES


 INGREDIENTS:
 2/3     CUPS FLOUR
 1/3     CUP SUGAR
  1       EGG
  1       EGG WHITE
 1/4     CUP VEGETABLE
 1/4     CUP SKIM MILK
  1       TSP UNSWEETENED CHOCOLATE POWDER
  

METHOD:
    
Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until batter is smooth and creamy. Let batter rest in the refrigerator until the air is settled, for about 2 hour. When ready to prepare crepes, heat crepe pan over medium heat and pour 1/3 to 1/4 cup of the batter into hot pan. rotate pan until batter is cooked through and then turn to cook the other side. When done remove from pan and let cool on a rack. Store until ready to serve.




STRAWBERRY BANANA SMOOTHIE

INGREDIENTS:

1     CUP 2% MILK OR SOY OR RICE MILK
1     CUP LOW FAT VANILLA YOGURT
1/2  CUP FRESH FROZEN STRAWBERRY
1     PRE-FROZEN BANANA

METHOD:

Blend all ingredients in a blender until it is smooth and consistent. Serve chilled.

Cooking Corner

Spicy Nuts
Makes: 500g

Ingredients:
60 g butter or margarine
15-30 g curry powder
15 g Worcestershire sauce
330 g mixed nuts

Method:
Place butter in an oblong dish. Cook on HIGH for 1 1/4 minutes in microwave until melted. Add remaining ingredients. Stir well to coat nuts. Cook on HIGH for 5 to 6 1/2 minutes in microwave.

French Onion Soup
Serves: 8

Ingredients:
30 g butter
750 g onions, peeled and thinly sliced
30 g flour
1 litre beef stock
freshly ground black pepper
1 small French loaf, cut into 16 slices
125 g grated Swiss cheese 

Method:
Place butter in a 2-litre casserole dish. Cook on HIGH for 1 minute. Add onions and cook on HIGH for 6 to 8 minutes. Add flour, stir well and cook on HIGH for 1 minute. Gradually stir in stock and black pepper. Cook on HIGH for a further 10 to 12 minutes. Remove turntable and roller ring. Preheat oven on GRILL 1. Place slices of bread onto grill tray and cook on GRILL 1 to 3 minutes. Place bread on top of soup and sprinkle with cheese. Cook on GRILL 1 for 4 to 5 minutes, or until cheese has melted and is slightly golden.

Cooking Corner

Mexican Dip

Ingredients:
310 g can red kidney beans
60 ml oil
125 g grated cheese
2 g salt
5-7 g chilli powder

Method:
Place oil and beans in a food processor. Blend until smooth. Pour into a bowl, then stir in cheese, salt and chilli powder. Cook on HIGH for 1 to 1 1/2 minutes or until cheese melts (in microwave). Stir well. Serve with corn chips.

Mushroom Soup
Serves: 4

Ingredients:
15 g butter
250 g mushrooms, sliced
15 g flour
500 ml chicken stock
125 ml white wine
5 g mustard
125 ml cream

 Method:
Place butter and mushrooms in a 2-litre casserole dish. Cover and cook on HIGH for 5 minutes in microwave. Add flour, stock, wine, mustard and cream to mushrooms and mix well. Cover and cook on HIGH for 6 to 8 minutes in microwave, stirring halfway through cooking.

Tips:
This soup can be pureed if desired.

Cooking Corner

Well! I thought that why don't give you some recipes that you would like to make at home either alone or with with friends. These recipes will help you to make your day and then you enjoy to eat thing that made by your own self.
Today I am giving you two recipes along with their nutrition facts, so that it help you in maintaining your health.


 PATE :

Make: 500ml
Ingredients:
1 small onion, finely chopped
1 clove garlic, crushed
125 g butter
375 g chicken livers, trimmed  and cut in half
2 g pepper
30 ml sour cream

 Method:
Place onion,garlic and butter in a small casserole dish. Cook on High for 4 to 5 minutes.Add chicken livers pepper to mixture.Cover and cook on MEDIUM-HIGH for 6 to 7 minutes, stirring halfway through cooking.Place cooled mixture in a blender or food processor. Add sour cream and blend until smooth. Pour into a 500 ml mould and refrigerate until set. 







Tomato Soup :
Severs: 4-6

Ingredients:

30g butter

1 kg ripe tomatoes, peeled and chopped

1 onion, sliced

1 carrot, sliced

625 ml chicken stock

5 g oregano

salt & pepper to taste

Method :
Place butter in a 4-litre casserole dish and heat on HIGH for 30-60 seconds. Add vegetables. Cook on HIGH for 8-10 minutes. Pour in stock and oregano. Cover and cook on HIGH for 15 minutes. Puree in a food processor or blender. Season to taste with salt and pepper. Serve in individual soup bowls.