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Showing posts with label Chinese Recipes. Show all posts
Showing posts with label Chinese Recipes. Show all posts
The Coolest Summer Drinks-Cold Beverage Recipes
As the temperature around you soars, cool off with these summer chillers!
Chill with these cool summer drinks !
Mango Lassi
Ingredients
3 cups thick curd
1 cup mango pulp
3-4 ice cubes
3 tsp powdered sugar
Water
Method
Crush the ice cubes in the blender.Add the curd, mango pulp, water and sugar.Run the blender for about 1 minute.Serve chilled.
3 cups thick curd
1 cup mango pulp
3-4 ice cubes
3 tsp powdered sugar
Water
Method
Crush the ice cubes in the blender.Add the curd, mango pulp, water and sugar.Run the blender for about 1 minute.Serve chilled.
Plain Punjabi Lassi
Ingredients
3 cups thick curd
3-4 ice cubes
1 tsp salt or 3 tsp sugar(depending on if you wantsweet or salty lassi)
Water
Method
Crush the ice cubes in the blender.Add the curd, water and salt/sugar.Run the blender for about 1 minute.Serve chilled.
3 cups thick curd
3-4 ice cubes
1 tsp salt or 3 tsp sugar(depending on if you wantsweet or salty lassi)
Water
Method
Crush the ice cubes in the blender.Add the curd, water and salt/sugar.Run the blender for about 1 minute.Serve chilled.
Mango Milk Shake
Ingredients
1/2 a large can of readymade mango pulp (or pulp from 3 largefresh mangoes)
1/2 tsp elaichi(cardammon), powderred
1 cup powdered sugar3 cups whole milk
Method:
Blend together all the above ingredients for about1 minute in a food processor or blender.Mix in cold water depending on the consistency of themilk shake you want.Chill.Serve garnished with a mint leaf.
1/2 a large can of readymade mango pulp (or pulp from 3 largefresh mangoes)
1/2 tsp elaichi(cardammon), powderred
1 cup powdered sugar3 cups whole milk
Method:
Blend together all the above ingredients for about1 minute in a food processor or blender.Mix in cold water depending on the consistency of themilk shake you want.Chill.Serve garnished with a mint leaf.
Lime Juice
Ingredients:
juicy Lemon (Nimbu) 4
Water 8 cup
pitted and halves Dates (Khajoor) 10 (optional)
Honey (Shahad) 1/3rd cup (optional)
Directions:
Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
Slice the remaining lemons into thin rounds.
Place the water and the dates in a sauce pan and gently boil for ten minutes.
Add the zest and boil for another 2-3 minutes.
Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
Strain through a muslin lined sieve.
Served chilled.
juicy Lemon (Nimbu) 4
Water 8 cup
pitted and halves Dates (Khajoor) 10 (optional)
Honey (Shahad) 1/3rd cup (optional)
Directions:
Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
Slice the remaining lemons into thin rounds.
Place the water and the dates in a sauce pan and gently boil for ten minutes.
Add the zest and boil for another 2-3 minutes.
Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
Strain through a muslin lined sieve.
Served chilled.
Iced Coffee
Ingredients:
2 1/4 cups coffee, cold
2 cups milk
2 cups crushed ice
Preparation:
Blend all ingredients until frothy. Serve over ice.
2 1/4 cups coffee, cold
2 cups milk
2 cups crushed ice
Preparation:
Blend all ingredients until frothy. Serve over ice.
South Indian Onion Pakoda
Ingredients
1 cup rice flour
2 largered onions, finely chopped
4 green chilies, chopped
1 inch ginger, peeled and grated
baking soda-1 pinch
3-5 curry leaves
1/2 teaspoon red chilli
salt, to taste
vegetable oil, for deep frying
Directions
1-Sift the flours together.
2-Rice flour is available in most asian grocery stores.
3-Using all chick-pea flour will make the pakodas a little less crisp.
4-Rub a little salt into the chopped onions.
5-This is to bring out the natural juices from the onions so that we can add less water later.
6-Meanwhile, heat oil to about 350 degrees.
7-To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
8-Remove 3 tbsp of the hot oil and add to the mixture.
9-Mix well.
10-The mixture will be slightly dry at this stage.
11-Divide the mixture into several portions.
12-To one portion, sprinkle a little water.
13-Mix well.
14-The mixture should just hold together when pressed.
15-Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
16-Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
17-You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
18-Take the mixture and make into small balls or any shape really and drop into the hot oil.
19-Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
20-The key is to make small bits and pieces rather than a few large fritters.
21-Fry until golden brown.
22-The crumbled bits may be done earlier than bigger bites.
23-Drain on paper towels.
24-Repeat for the remaining portions of the raw mixture.
25-Store in an air-tight container.
26-Variations: Finely chopped mint and cilantro can be added to the mixture.
27-Or the quantity of onion can be reduced and whole cashew nuts can be added.
1 cup rice flour
2 largered onions, finely chopped
4 green chilies, chopped
1 inch ginger, peeled and grated
baking soda-1 pinch
3-5 curry leaves
1/2 teaspoon red chilli
salt, to taste
vegetable oil, for deep frying
Directions
1-Sift the flours together.
2-Rice flour is available in most asian grocery stores.
3-Using all chick-pea flour will make the pakodas a little less crisp.
4-Rub a little salt into the chopped onions.
5-This is to bring out the natural juices from the onions so that we can add less water later.
6-Meanwhile, heat oil to about 350 degrees.
7-To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
8-Remove 3 tbsp of the hot oil and add to the mixture.
9-Mix well.
10-The mixture will be slightly dry at this stage.
11-Divide the mixture into several portions.
12-To one portion, sprinkle a little water.
13-Mix well.
14-The mixture should just hold together when pressed.
15-Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
16-Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
17-You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
18-Take the mixture and make into small balls or any shape really and drop into the hot oil.
19-Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
20-The key is to make small bits and pieces rather than a few large fritters.
21-Fry until golden brown.
22-The crumbled bits may be done earlier than bigger bites.
23-Drain on paper towels.
24-Repeat for the remaining portions of the raw mixture.
25-Store in an air-tight container.
26-Variations: Finely chopped mint and cilantro can be added to the mixture.
27-Or the quantity of onion can be reduced and whole cashew nuts can be added.
Bread Pizza
Ingredients:
4 Bread Slices
• 1 Capsicum (sliced)
• 1 Tomato (sliced)
• 4 Mushrooms (sliced)
• 2 Onions (sliced)
• 1 tbsp Butter
• 4 tbsp Mozzarella Cheese (grated)
• 1 pinch Salt
• 1 pinch Sugar
• 2 tbsp Pizza Sauce
How to make Bread Pizza:
•Heat butter in a pan. Add vegetables to it and fry them until brown and soft.
•Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.
•Take a bread slice and smear it with pizza sauce.
•Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.
•Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.
•Bread Pizza is ready to savor. Serve it with tomato ketchup.
4 Bread Slices
• 1 Capsicum (sliced)
• 1 Tomato (sliced)
• 4 Mushrooms (sliced)
• 2 Onions (sliced)
• 1 tbsp Butter
• 4 tbsp Mozzarella Cheese (grated)
• 1 pinch Salt
• 1 pinch Sugar
• 2 tbsp Pizza Sauce
How to make Bread Pizza:
•Heat butter in a pan. Add vegetables to it and fry them until brown and soft.
•Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.
•Take a bread slice and smear it with pizza sauce.
•Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.
•Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.
•Bread Pizza is ready to savor. Serve it with tomato ketchup.
Aloo Ki Tikki
Ingredients:
3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry
How to make Aloo Ki Tikki:
•Peel the boiled potatoes and mash them while still warm.
•Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
•Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
•Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
•Aloo ki Tikki is ready to serve. Serve with chutney
3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry
How to make Aloo Ki Tikki:
•Peel the boiled potatoes and mash them while still warm.
•Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
•Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
•Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
•Aloo ki Tikki is ready to serve. Serve with chutney
Preparation Of Batata Vada
Ingredients:
2 Cups besan
• 3/4 lb Potatoes
• 2 tbsp Grated coconut
• 4 Onions, chopped finely
• 4 Green chillies
• 4 Cloves garlic
• Sugar to taste
• Juice of one lime
• A few sprigs coriander leaves, chopped
• 1 tsp Mustard seeds
• A small piece ginger
• 1 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Cumin seeds
• A pinch of baking soda
• Oil for deep frying
• Water as required
• Salt to taste
How to make Batata Vada:
•Cook potatoes into the Pressure cooker until soft.
•Peel and mash them, keep aside.
•Grind green chillies, garlic and ginger together to make a fine paste.
•Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
•Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
•Remove it from the heat and add it to the potato mixture.
•Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
•Add a tsp of hot oil to the batter.
•make small balls from the potato mixture.
•Dip each ball in the batter and deep fry until golden brown.
•Serve hot batata vada with chutney or tomato sauce.
2 Cups besan
• 3/4 lb Potatoes
• 2 tbsp Grated coconut
• 4 Onions, chopped finely
• 4 Green chillies
• 4 Cloves garlic
• Sugar to taste
• Juice of one lime
• A few sprigs coriander leaves, chopped
• 1 tsp Mustard seeds
• A small piece ginger
• 1 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Cumin seeds
• A pinch of baking soda
• Oil for deep frying
• Water as required
• Salt to taste
How to make Batata Vada:
•Cook potatoes into the Pressure cooker until soft.
•Peel and mash them, keep aside.
•Grind green chillies, garlic and ginger together to make a fine paste.
•Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
•Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
•Remove it from the heat and add it to the potato mixture.
•Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
•Add a tsp of hot oil to the batter.
•make small balls from the potato mixture.
•Dip each ball in the batter and deep fry until golden brown.
•Serve hot batata vada with chutney or tomato sauce.
Peanut Butter Cookie Recipe
Ingredients
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar
Directions
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten the dough balls by using a fork to make a criss cross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool cookies on a wire rack.
Directions
In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.
Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten the dough balls by using a fork to make a criss cross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool cookies on a wire rack.
Chocolate Chip Cookie Recipe
Ingredients
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans
Method:
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans
Method:
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
Banana Nut Cookies
Ingredients:
2 2/3 cups all purpose flour
2 2/3 cups all purpose flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup packed light Brown Sugar
1/2 cup Granulated Sugar
2 sticks (1 cup) Unsalted Butter,
softened1 large Egg
1 tsp Banana Extract or Banana Liqueur
3/4 cup mashed Ripe Banana (1 medium)
2 cups semisweet Chocolate Chips
1 cup chopped Walnuts
Method:
Preheat oven to 300oF.
In a bowl, combine flour, soda, salt. Mix well with a wire whisk. Set aside.
In a large bowl blend sugars at med speed with an electric mixer.
Add butter and mix to form a grainy paste, scraping down sides of the bowl.
Add egg, banana extract and banana and beat at medium speed till smooth.
Add the flour mixture, 1 cup chocolate chips, walnuts and blend at low speed till just combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2" apart.
Sprinkle cookies with chocolate chips, 6-8 per cookie.
Bake for 20-24 mins or till cookie edges begin to turn brown. Transfer immediately to a cool surface with a spatula. Store in airtight containers.
Cheese Wafers
Ingredients:
4 teacups fried potato wafers
1 tsp chilli powder
6 tbsp cheese, grated
salt to taste
Method:
Combine all the ingredients.Keep in a broad baking dish and bake in a hot oven at 450ºF for 20 minutes.Ready to serve hot.
4 teacups fried potato wafers
1 tsp chilli powder
6 tbsp cheese, grated
salt to taste
Method:
Combine all the ingredients.Keep in a broad baking dish and bake in a hot oven at 450ºF for 20 minutes.Ready to serve hot.
Cheese Crackers
Ingredients:
85 gms maida
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch of salt
Method:
Sieve the flour very well. Rub in the butter with finger tips.Put the cheese, caraway seeds and salt and make a dough by using enough milk. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a fancy cutter. Place on a greased baking tin and prick all over with a fork. Bake in a hot oven at 450ºF for 7 to 8 minutes.Ready to serve plain or with any dip.
85 gms maida
25 gms butter
55 gms grated cheese
¼ tsp caraway seeds
1 tbsp milk (approx.)
a pinch of salt
Method:
Sieve the flour very well. Rub in the butter with finger tips.Put the cheese, caraway seeds and salt and make a dough by using enough milk. Roll out the dough to about 6 min. (¼") thickness and cut into small bite-sized pieces with a fancy cutter. Place on a greased baking tin and prick all over with a fork. Bake in a hot oven at 450ºF for 7 to 8 minutes.Ready to serve plain or with any dip.
Tandoori Chicken
Ingredients:
12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)
Directions :
-Prick the chicken pieces with a fork all over.
-Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
-Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
-Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
-Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
-Cover the bowl with a lid and let it stand for 6 hours.
-If you plan to marinade for 12-15 hours, put it in the refrigerator.
-The more time it is marinated, the better it will absorb the spices and the tastier it will be.
-When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
-Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
-Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
-Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
-Prick the chicken pieces with a fork all over.
-Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
-Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
-Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
-Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
-Cover the bowl with a lid and let it stand for 6 hours.
-If you plan to marinade for 12-15 hours, put it in the refrigerator.
-The more time it is marinated, the better it will absorb the spices and the tastier it will be.
-When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
-Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
-Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
-Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.
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