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Recipes
Mexican Fried Rice
By sejal
Heat oil in a non stick pan, add garlic and saute till well browned
- Basmati rice,boiled 3 cups
- Oil 2 tablespoons
- Garlic cloves,finely chopped 15
- Onions,finely chopped 2 medium
- Carrots,grated 2 medium
- Red chilli sauce 1 teaspoon
- Tomato ketchup 2 tablespoons
- Red capsicums,finely chopped 2 medium
- Yellow capsicums,finely chopped 2 medium
- Jalapenos ,sliced 2
- Mixed herbs,dried 1/2 teaspoon
- Salt to taste
- fresh coriander leaves a few
- Corn chips a few
Vegetables In Sweet And Sour Sauce - Thai
By sejal
Place the French beans, cauliflower and carrot in a pan with one cup of water
- French beans,cut into 1 inch pieces 6
- Cauliflower,separated into florets 1/4 medium
- Carrot,cut into 1 inch pieces 1 large
- Green capsicum,cut into 1 inch pieces 1 large
- Button mushrooms,halved 4
- Onion ,cut into 1 inch pieces 1 large
- For Sauce
- Cornflour/ corn starch 2 tablespoons
- Spring onions with greens 2
- Oil 1 1/2 tablespoons
- Ginger paste 3/4 teaspoon
- Garlic paste (optional) 3/4 teaspoon
- White pepper powder 1/2 teaspoon
- MSG (optional) 1 pinch
- Salt to taste
- Vegetable stock 3/4 cup
- Tomato ketchup 1/2 cup
- Light soy sauce 1 tablespoon
- Sugar 2 tablespoons
- Vinegar 1 1/2 teaspoons
Creamy Canapes
By sejal
Heat 1 tbsp olive oil in a non stick pan
- Canape cups 12
- Olive oil 2 tablespoons
- Butter 2 tablespoons
- Refined flour (maida) 2 tablespoons
- Milk 1 cup
- Salt to taste
- Black pepper powder 1/2 teaspoon
- Cheese,grated 2 tablespoons
- Garlic,crushed 2 teaspoons
- Onion ,chopped 2 tablespoons
- Red capsicum,chopped 1 tablespoon
- Yellow capsicum,chopped 1 tablespoon
- Mushrooms,sliced 3 tablespoons
- Tinned corn,drained 3 tablespoons
- Spinach leaves (palak),Finely shredded 1/4 cup
- Mixed dried fruits 1 1/2 teaspoons
- Red chilli flakes 1 teaspoon
Thai Sweet Corn Cakes With Hot And Sweet Dip
By sejal
To make the hot and sweet dip, place the sugar with vinegar in a non-stick pan
- Cake
- Thai red curry paste 2 tablespoons
- Corn kernels,crushed 2 cups
- Soy sauce 2 teaspoons
- Cornflour/ corn starch 1/2 cup
- Salt to taste
- Oil to deep fry + for greasing
- For Hot and sweet dip
- Red chilli flakes 1 tablespoon
- Sugar 3/4 cup
- Vinegar 2 tablespoons
- Salt to taste
Sichuan Sauce
By sejal
For microwave Finely chop two cloves of garlic
- For microwave
- Dried red chillies 20
- Green chillies finely chopped 2
- Spring onion bulb finely chopped 3
- Spring onion greens finely chopped 2-3
- Ginger grated 1 1/2 inch piece
- Garlic 14 cloves
- Celery finely chopped 2-3 inch stalk
- Oil 1/4 cup
- Tomato ketchup 5 tablespoons
- Vegetable stock 1/4 cup
- Salt to taste
- Sugar 1 teaspoon
- MSG 1/4 teaspoon
- Vinegar 3 teaspoons
- For Stove
- Dried red chillies 10-12
- Garlic 10 cloves
- Oil 1/2 cup
- Green chillies finely chopped 2
- Spring onions with greens finely chopped 2
- Ginger grated 1 inch piece
- Vegetable stock 1/2 cup
- Celery chopped 2-3 inch stalk
- Tomato ketchup 3 tablespoons
- Salt to taste
- Vinegar 2 teaspoons
Sichuan Vegetable Fingers
By sejal
In a large bowl, combine the carrot, cauliflower, capsicum, cabbage, French beans, onion and salt
- Carrot,grated 1 medium
- Cauliflower,grated 1/4 medium
- Green capsicum,finely chopped 1 small
- Cabbage,finely chopped 1/4 small
- French beans,finely chopped 8-10
- Onion ,finely chopped 1 small
- Salt to taste
- Cornflour/ corn starch 5 tablespoons
- Refined flour (maida) 2 tablespoons
- Red chilli flakes 2 teaspoons
- MSG 1/4 teaspoon
- Fresh coriander leaves-
- finely chopped 2 tablespoons
- White pepper powder 1/4 teaspoon
- Light soy sauce 1 teaspoon
- Oil 1 tablespoon +
- for deep-frying
- Sichuan sauce as required
Soya Chunks Manchurian
By sejal
Mix soya chunks, salt, two teaspoons cornflour, green chilli paste and dark soy sauce in a bowl
- Soya bean chunks,soaked and drained 1 cup
- Cornflour/ corn starch 4 teaspoons
- Green chilli paste 1/2 tablespoon
- Dark soy sauce 2 teaspoons
- Oil 1 tablespoon
- Onions,roughly chopped 2 medium
- Spring onions,chopped 1-2
- Ginger,finely chopped 1 inch piece
- Garlic,finely chopped 3 cloves
- Soy sauce 3 teaspoons
- Green chilli sauce 1 tablespoon
- Tomato ketchup 2 tablespoons
- Salt to taste
- Green capsicum,seeded , diced 1 small
- Vinegar 1 tablespoon
- Spring onion greens-finely chopped 4-5 stalks
Paneer Lollipop
By sejal
Grate paneer and mash well
- Paneer (cottage cheese) 250 grams
- Ginger,finely chopped 1 inch piece
- Garlic,finely chopped 4-6 cloves
- Green chillies,finely chopped 2-3
- Onion ,finely chopped 1 medium
- Fresh coriander leaves-
- finely chopped 1/4 bunch
- Soy sauce 1/2 tablespoon
- White pepper powder 1/2 teaspoon
- MSG 1/4 teaspoon
- Salt to taste
- Potatoes,boiled and mashed 3 medium
- Cornflour/ corn starch 2 1/2 tablespoons
- Babycorns 16
- Oil to deep fry
- Refined flour (maida) 1/4 cup
Baked Bean Enchiladas
By sejal
Preheat oven to 180°C. Heat the tortillas lightly in a non stick pan
- Baked beans 3/4 cups
- Corn tortillas 6
- Olive oil 1 tablespoon
- Cooked rice 1 cup
- Fresh coriander-
- leaves,chopped 2 tablespoons
- Green capsicum-
- chopped 1 medium
- Mozzarella cheese as required
- Tomato sauce
- Olive oil 1 tablespoon
- Onion ,sliced 1 medium
- Garlic,chopped 6 cloves
- Tomatoes,pureed 3 medium
- Red chilli flakes 1 teaspoon
- Mixed herbs 1 teaspoon
- Sugar 1 teaspoon
Veggie Enchiladas
By sejal
Heat oil in a pan. Add onions and sauté
- Corn tortillas 6
- Mozzarella cheese as required
- FILLING
- Olive oil 1 tablespoon
- Onion ,sliced 1
- Garlic,chopped 4 cloves
- Green capsicum,chopped 1 medium
- Baked beans 3/4 cup
- Red chilli flakes 1/2 teaspoon
- Mixed herbs 1/2 teaspoon
- Paneer (cottage cheese)-
- crumbled 1 cup
- FOR SAUCE
- Olive oil 1 tablespoon
- Garlic,chopped 6 cloves
- Tomatoes,pureed 3
- Sugar 1 teaspoon
- Red chilli flakes 1 teaspoon
- Oregano 1 teaspoon
- Mozzarella cheese,grated 1/4 cup