Shahi Tukrey
Ingredient
Bread 8 slices cut into half
Milk 3 cups
Khoya 100 grams...
Almonds 3 tbsp grinded
Sugar 1 cup
Saffron ½ tsp
Cardamom powder ½ tsp
Almond and pistachio slice ½ cup
Method:
Cut edges of bread and cut into half’s deep fry in ghee till light golden soak in milk turn and soak the other side drain milk add khoya sugar ground almonds and saffron and Cardamom powder cook for 10 minutes in a shallow baking pan put little cooked mixture spread with bread slices top with remaining milk mixture sprinkle sliced almond and pistachio bake for 20 minutes on 180 degrees serve warm.
///////////////////////////////////////////////////
Shai Tukra...
8 slices of bread (cut in half and deep fried in ghee till golden brown. Ghee tastes better, but you can use oil.
3 cups milk
1cup sugar
100 grams of khoya OR 1/2 cup full cream milk - use a quality brand and not tea whitener!
1/2 cup or 4 Tbsp ground almonds - boil almonds, remove skin and grind
1/2 tsp saffron
1/2 tsp cardamom powder
1/2 cup mix sliced almonds and pistachios
Silver warq (optional)
Preheat oven to 180 degrees.
Pour milk into snaking tray and soak fried bread slices for 1 minute. Turn over and soak for another minute.
Remove soaked bread onto a plate, and pour remaining milk into a pan.
Add khoya or milk powder, crushed almonds and sugar. Stir and cook till it comes to a boil. Once mix has boiled add cardamom powder and stir.
Pour 1/2 the milk mix in baking dish or Pyrex dish. Arrange bread over milk. Add saffron to the milk left in the pan. Mix well and pour over bread.
Sprinke almonds and pistachios over bread and bake for 20 minutes at 180 degrees.
If using pyrex dush, you can serve in dish, otherwise transfer to serving platter.
*if you would prefer to use microwave, follow recipe till adding milk to dish. Use either Pyrex and other heat proof dish. Add milk, bread, saffron milk and nuts and microwave for 8 minutes.
Enjoy.
Wednesday, 19 December 2012
Crunchy Salad bar
Help yourself Crunchy Salad bar
Ingredients
Cucumber (cut into slices) 2
Onion rings (cut into slices) 2
Beetroot (Boiled cut in cubes ) 2...
Sweet corn 1 cup
Carrot juliennes 2
Boiled Cholay 1 cup
Macaroni Shells (boiled) 1 cup
Apple (cut into slices) 1
Kidney beans 1 cup
Tomato (cut into cubes) 2
Capsicum (cut into rings) 2
Croutons 1 cup
Saltish biscuit 15
Salad leaves (Chopped) 4 cups
Grated carrot ½ cup
Thousand Salad Dressing
Ingredients
Mayonnaise 1cup
Spring onion leaves 1tsp (finely chopped)
Capsicum 1 tbsp
Freshly Ground Black pepper 1/8 tsp
Egg White (hard boiled) 1 (chopped)
Lemon juice 1 tsp
Parsley (finely chopped) 1 tbsp
Fresh Cream (whipped) 1 tbsp
Stuffed Green Olives 1 tbsp
Chili Sauce 2 tbsp
Ketchup 1 tbsp
Paprika ½ tsp
Method
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.
Potato Salad
Ingredients
Potato (boiled) 2—3 (cut into cubes)
White pepper ½ tsp
Spring onion leaves 2 tbsp (finely chopped)
Mayonnaise 3—4 tbsp
Sugar 1 tsp
Salt ½ tsp
Vinegar 1 tsp
Method
Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.
Coleslaw
Ingredients
Cabbage 2 cups (thinly Sliced)
Carrot (grinded) ½ cups
Castor sugar 1 tsp
Salt ½ tsp
Mayonnaise 4 tbsp
White pepper ½ tsp
Fresh cream 1—2 tbsp
Method
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.
French dressing
Ingredients
White vinegar 2 tbsp
Mustard paste 1tsp
Fresh ground garlic ½ tsp
Black pepper 1/8tsp
Salt 1/4tsp
Castor Sugar 1tsp
Lemon juice 1tbsp
Oil 6 ounce
Method
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.
Russian Salad
Ingredients
Carrot (boiled & cut into cubes) ½ cup
Potatoes (Boiled & cut into cubes) ½ cup
Egg (boiled and cut into slices) 1
Salt ½ tsp
Peas (Boiled) ½ cup
Cucumber (cut in cubes) 1
Mayonnaise (heaped) 4 tbsp
White pepper ½ tsp
Castor sugar ½ tsp
Apple (cut into cubes) 1
Fresh cream 2 tbsp
Method
Mix all ingredients well and decorate with egg slices
Yesterday at 10:31pm · ReportLubna Bilal jazakallah for such a nice and delicious recipie
Yesterday at 11:30pm · ReportHana Brown Farah, here is a copy of the full eg mayonnaise that Aunty used as a base for the salad.
Full egg Mayonnaise
2 eggs
1/2 tsp salt... See More
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
///////////////////////////////////////////
Green Spagetti Salad
1/2 packet spagetti (not egg noodles) boiled with 1 tsp oil in water
Green sauce...
15 mint leaves
2 Tbsp green corriander - chopped
1 green chilli
1/2 tsp cumin
1/2 tsp garlic paste
1/2 tsp salt
1/2 tsp white pepper
2 Tbsp water.
Blend all ingredients for green sauce, toss in pasta - mix well and transfer to serving dish.
Enjoy.
///////////////////////////////////////////
Macaroni Salad
2 cups boiled macaroni with 1 tsp of oil in water when boiling
1 cup thousand island dressing
2 tsp sugar
2 Tbsp cream
Mix all ingredients well and transfer to serving dish.
/////////////////////////////////////////////////
Salad bar extras
1 iceberg lettuce washed and cut and leaves seperated
1/2 medium carrot grated
2 cucumbers sliced
2 onions -sliced in rings
2 beetroot - boiled and sliced
1 cup sweet corn (canned)
1 carrots cutcun julienne strips
1 cup macaroni shells
1 apple - sliced, soaked in water with salt and lemon - drained
2 tomatoes - cut in cubes
1/2 cup salty crackers
1/2 cup crouton (bread cut into cubes and baked)
1 cup chickpeas - boiled
1 cup kidney beans - boiled
8-10 jalapeño peppers
Place iceburg lettuce in serving bowl. Add grated carrot. Set aside
Place each item in individual bowls and scatter around salads. Enjoy.
Potato Salad
4 medium potatoes, peeled, cubed and boiled.
2 Tbsp green tops of spring onion finely chopped
3 Tbsp mayonnaise
1 Tbsp fresh cream (tetrapak)
1/2 tsp salt
1/2 tsp white pepper
2 tsp sugar
1 tsp vinegar
Mix all ingredients well, transfer into serving dish.
Enjoy.
Coleslaw
2 cups cabbage thinly sliced
1/2 medium carrot grated
1/2 tsp salt
1/2 tsp white pepper
4tsp sugar (if you prefer less sweet 2 tsp)
3 Tbsp heaped mayonnaise
2 Tbsp fresh cream (tetrapak)
Mix all ingredients together, stir well and transfer to serving dish.
Enjoy.
Full egg Mayonnaise
2 eggs
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
/////////////////////////////////////////////////
Ingredients
Cucumber (cut into slices) 2
Onion rings (cut into slices) 2
Beetroot (Boiled cut in cubes ) 2...
Sweet corn 1 cup
Carrot juliennes 2
Boiled Cholay 1 cup
Macaroni Shells (boiled) 1 cup
Apple (cut into slices) 1
Kidney beans 1 cup
Tomato (cut into cubes) 2
Capsicum (cut into rings) 2
Croutons 1 cup
Saltish biscuit 15
Salad leaves (Chopped) 4 cups
Grated carrot ½ cup
Thousand Salad Dressing
Ingredients
Mayonnaise 1cup
Spring onion leaves 1tsp (finely chopped)
Capsicum 1 tbsp
Freshly Ground Black pepper 1/8 tsp
Egg White (hard boiled) 1 (chopped)
Lemon juice 1 tsp
Parsley (finely chopped) 1 tbsp
Fresh Cream (whipped) 1 tbsp
Stuffed Green Olives 1 tbsp
Chili Sauce 2 tbsp
Ketchup 1 tbsp
Paprika ½ tsp
Method
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.
Potato Salad
Ingredients
Potato (boiled) 2—3 (cut into cubes)
White pepper ½ tsp
Spring onion leaves 2 tbsp (finely chopped)
Mayonnaise 3—4 tbsp
Sugar 1 tsp
Salt ½ tsp
Vinegar 1 tsp
Method
Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.
Coleslaw
Ingredients
Cabbage 2 cups (thinly Sliced)
Carrot (grinded) ½ cups
Castor sugar 1 tsp
Salt ½ tsp
Mayonnaise 4 tbsp
White pepper ½ tsp
Fresh cream 1—2 tbsp
Method
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.
French dressing
Ingredients
White vinegar 2 tbsp
Mustard paste 1tsp
Fresh ground garlic ½ tsp
Black pepper 1/8tsp
Salt 1/4tsp
Castor Sugar 1tsp
Lemon juice 1tbsp
Oil 6 ounce
Method
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.
Russian Salad
Ingredients
Carrot (boiled & cut into cubes) ½ cup
Potatoes (Boiled & cut into cubes) ½ cup
Egg (boiled and cut into slices) 1
Salt ½ tsp
Peas (Boiled) ½ cup
Cucumber (cut in cubes) 1
Mayonnaise (heaped) 4 tbsp
White pepper ½ tsp
Castor sugar ½ tsp
Apple (cut into cubes) 1
Fresh cream 2 tbsp
Method
Mix all ingredients well and decorate with egg slices
Yesterday at 10:31pm · ReportLubna Bilal jazakallah for such a nice and delicious recipie
Yesterday at 11:30pm · ReportHana Brown Farah, here is a copy of the full eg mayonnaise that Aunty used as a base for the salad.
Full egg Mayonnaise
2 eggs
1/2 tsp salt... See More
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
///////////////////////////////////////////
Green Spagetti Salad
1/2 packet spagetti (not egg noodles) boiled with 1 tsp oil in water
Green sauce...
15 mint leaves
2 Tbsp green corriander - chopped
1 green chilli
1/2 tsp cumin
1/2 tsp garlic paste
1/2 tsp salt
1/2 tsp white pepper
2 Tbsp water.
Blend all ingredients for green sauce, toss in pasta - mix well and transfer to serving dish.
Enjoy.
///////////////////////////////////////////
Macaroni Salad
2 cups boiled macaroni with 1 tsp of oil in water when boiling
1 cup thousand island dressing
2 tsp sugar
2 Tbsp cream
Mix all ingredients well and transfer to serving dish.
/////////////////////////////////////////////////
Salad bar extras
1 iceberg lettuce washed and cut and leaves seperated
1/2 medium carrot grated
2 cucumbers sliced
2 onions -sliced in rings
2 beetroot - boiled and sliced
1 cup sweet corn (canned)
1 carrots cutcun julienne strips
1 cup macaroni shells
1 apple - sliced, soaked in water with salt and lemon - drained
2 tomatoes - cut in cubes
1/2 cup salty crackers
1/2 cup crouton (bread cut into cubes and baked)
1 cup chickpeas - boiled
1 cup kidney beans - boiled
8-10 jalapeño peppers
Place iceburg lettuce in serving bowl. Add grated carrot. Set aside
Place each item in individual bowls and scatter around salads. Enjoy.
Potato Salad
4 medium potatoes, peeled, cubed and boiled.
2 Tbsp green tops of spring onion finely chopped
3 Tbsp mayonnaise
1 Tbsp fresh cream (tetrapak)
1/2 tsp salt
1/2 tsp white pepper
2 tsp sugar
1 tsp vinegar
Mix all ingredients well, transfer into serving dish.
Enjoy.
Coleslaw
2 cups cabbage thinly sliced
1/2 medium carrot grated
1/2 tsp salt
1/2 tsp white pepper
4tsp sugar (if you prefer less sweet 2 tsp)
3 Tbsp heaped mayonnaise
2 Tbsp fresh cream (tetrapak)
Mix all ingredients together, stir well and transfer to serving dish.
Enjoy.
Full egg Mayonnaise
2 eggs
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp mustard paste
2 cups oil*
1 tsp sugar
2 tsp white vinegar
Place eggs in blender, blend till slightly thickened. Add salt, pepper and mustard paste. Then blend as as blender is on, very slowly add oil in a drizzle - it will split if you go too fast.
After about 3/4's of oil has been added, add 1 tsp vinegar blend again add some more oil. After adding 1/2 oil that is left, add another tsp of vinegar and slowly add remainder of oil.
Place in sterilized jar and keep in fridge for 2-3 months.
*number of eggs = no of cups of oil eg 3 eggs will mean 3 cups of oil.
Thousand island dressing
1 cup mayonnaise
2 Tbsp boiled egg white finely chopped
1 tsp capsicum finely chopped
1 tsp parsley finely chopped
1 tsp green top of spring onions finely chopped
1 green olive with pimento finely chopped
1/2 tsp black pepper powder
Pinch salt
2 tsp sugar
4 Tbsp ketchup
1 tsp chilli sauce
Mix all ingredients well. Place in sterilized jar and keep in fridge up to 2-3 months.
French Dressing
1/2 cup oil
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp mustard paste
1/2 tsp garlic paste
Put all ingredients in a clear jar or bottle. Shake well. Can be stored in fridge for 2-3 months, but shake well before using.
/////////////////////////////////////////////////
Bread and butter pudding
Bread and butter pudding
75g Butter
2 cuos Milk
8 Tbsp Sugar
3 Bread slices (cut into 4 triangular pieces.)
3 Eggs
1/2 tsp Vanilla essence
2 Tbsp Almond (flaked)
1 Tbsp Raisins
1/4 tsp Yellow colour
Cut the crust off each slice of breadand cut into triangles. Spread bread with butter generously on both sides.
Arrange the buttered triangle slices in oven proof pan, slightly overlapping, and cut edges facing the same direction,(points of the bread should all be in one direction.
Sprinkle the bread with flaked almond and raisins.
In a serperate bowl, put eggs and sugar in a bowl mix to blend well then put in milk , vanilla essence and yellow colour mix it well.
Pour milk mixture over bread a in baking pan.
You now need to find a dish or roasting pan that the dish with bread and butter pudding with room to spare. Fill water to 1/2 way. You need to fill tasmmm
**Do not bake "Bread & Butter Pudding" directly as the custard may curdle or become watery so you have to put 2 cups hot water in oven tray and then put your pie pan for bake.
Bake for 35-40 mins at 180-185 degrees.**
Serve with custard or ice cream.
Enjoy
//////////////////////////////////////////////
bread and butter pudding
method
u need 3 large slices of bread cut them in 4 pieces (triangular shape) spread butter on it on both sides..and arrange it in a baking dish..
in a separate bowl beat 3 eggs with a hand whisk.. add sugar to taste, 1and a half cup milk and mix.. also add few drops of vanilla essence.. pour this mixture on bread slices sprinkle raisins on it and bake on 180 degrees in 20-25 mins
ALSO add some water in ur oven tray before putting ur baking dish on it
u can try this too
first mix together 3 packs of cream + 250 ml milk + 4 eggs + 3 tblsp butter + 1 tblsp vanilla essence + 250 gms sugar + 1 tsp cinamomn powder ( optional )
now break roughly a loaf of french bread and spread in an oven proof dish.
pour the above mixture on the bread chunks and let soak for 1-2 hours.
now bake in preheated oven at 200 C for 45 - 75 mins , or it turns slightly golden from top.
u can serve with caramel sauce or vanilla ice cream
but i like it as it is
////////////
75g Butter
2 cuos Milk
8 Tbsp Sugar
3 Bread slices (cut into 4 triangular pieces.)
3 Eggs
1/2 tsp Vanilla essence
2 Tbsp Almond (flaked)
1 Tbsp Raisins
1/4 tsp Yellow colour
Cut the crust off each slice of breadand cut into triangles. Spread bread with butter generously on both sides.
Arrange the buttered triangle slices in oven proof pan, slightly overlapping, and cut edges facing the same direction,(points of the bread should all be in one direction.
Sprinkle the bread with flaked almond and raisins.
In a serperate bowl, put eggs and sugar in a bowl mix to blend well then put in milk , vanilla essence and yellow colour mix it well.
Pour milk mixture over bread a in baking pan.
You now need to find a dish or roasting pan that the dish with bread and butter pudding with room to spare. Fill water to 1/2 way. You need to fill tasmmm
**Do not bake "Bread & Butter Pudding" directly as the custard may curdle or become watery so you have to put 2 cups hot water in oven tray and then put your pie pan for bake.
Bake for 35-40 mins at 180-185 degrees.**
Serve with custard or ice cream.
Enjoy
//////////////////////////////////////////////
bread and butter pudding
method
u need 3 large slices of bread cut them in 4 pieces (triangular shape) spread butter on it on both sides..and arrange it in a baking dish..
in a separate bowl beat 3 eggs with a hand whisk.. add sugar to taste, 1and a half cup milk and mix.. also add few drops of vanilla essence.. pour this mixture on bread slices sprinkle raisins on it and bake on 180 degrees in 20-25 mins
ALSO add some water in ur oven tray before putting ur baking dish on it
u can try this too
first mix together 3 packs of cream + 250 ml milk + 4 eggs + 3 tblsp butter + 1 tblsp vanilla essence + 250 gms sugar + 1 tsp cinamomn powder ( optional )
now break roughly a loaf of french bread and spread in an oven proof dish.
pour the above mixture on the bread chunks and let soak for 1-2 hours.
now bake in preheated oven at 200 C for 45 - 75 mins , or it turns slightly golden from top.
u can serve with caramel sauce or vanilla ice cream
but i like it as it is
////////////
Rice Noodles Chop Suey by shireen
Rice Noodles Chop Suey
1 packet Shan Chinese chop suey mix
1 packet thin rice noodles (broken in half)
2 chicken breast - cut into this strips
1 egg white - lightly beaten...
1/2 cup ketchup
1/2 cup water
2 green onions - cut in diagonal
1 carrot cut in julienne
1 capsicum cut in strips
1 cup cabbage thinly sliced
2 Tbsp oil
Oil for deep frying
Marinate chicken, egg white, and chop suey seasoning. Leave for 15 minutes.
Heat oil for deep frying. Fry 1/2 noodles each time and remove as soonas the puff up. ( they should stay white no brown). Drain on kitchen paper then place on serving plate.
Ina pan heat oil, add marinated chicken and stirfry till chicken turns white.
Add water and ketchup and stir. Cook for 5 minutes stirring well. Add vegetables, stir well and cook for 2 minutes. Remove from heat and serve on fried rice noodles or fried rice
fried rice noodles.
You fry noodles straight from the packet. Do not boil. Break noodles up into half or smaller if you prefer - they puff up very quickly so smaller pieces are easier to manage. Try using some clean sissies to make cutting noodles easier. Kids love these fried noodles. Try keeping some aside and sprinkling some chaat masala on them when fresh out of oil!! Yum.
////////////////////////////////////////////////////
Rice Noodles Chop Suey
Ingredients
Chicken (boneless) ¼ kg
Egg white (lightly whisked) 1
Cabbage (Cubed) 2 cups
Carrot (cut into thin round slice) ½
Green Onion 2—3 sliced
Capsicum (Cubed) 1
Vegetable oil 6—8 tbsp
Shan Chinese Chop Suey
Seasoning mix 1 sachet
Method
Combine 1 tbsp Shan Chinese Chop Suey Seasoning Mix, egg whit...e, meat and 1 tbsp oil. Set aside for 15 minutes.
Dissolve remaining Shan Chinese Chop Suey Seasoning mix in 1 and ¼ cup water and set aside.
Heat oil in a large wok. On high heat add meat and Stir fry for 1 minute. Add vegetables and stir fry for 3 minutes. Stir continuously to turn and toss.
Add the dissolved Shan Chinese Chop Suey seasoning mix and stir fry on low heat for 2 – 3 minutes until sauce thickens. Stir continuously.
Serve with crispy Fried Rice Noodles or Shan egg fried rice
////////////////////////////////////
1 packet Shan Chinese chop suey mix
1 packet thin rice noodles (broken in half)
2 chicken breast - cut into this strips
1 egg white - lightly beaten...
1/2 cup ketchup
1/2 cup water
2 green onions - cut in diagonal
1 carrot cut in julienne
1 capsicum cut in strips
1 cup cabbage thinly sliced
2 Tbsp oil
Oil for deep frying
Marinate chicken, egg white, and chop suey seasoning. Leave for 15 minutes.
Heat oil for deep frying. Fry 1/2 noodles each time and remove as soonas the puff up. ( they should stay white no brown). Drain on kitchen paper then place on serving plate.
Ina pan heat oil, add marinated chicken and stirfry till chicken turns white.
Add water and ketchup and stir. Cook for 5 minutes stirring well. Add vegetables, stir well and cook for 2 minutes. Remove from heat and serve on fried rice noodles or fried rice
fried rice noodles.
You fry noodles straight from the packet. Do not boil. Break noodles up into half or smaller if you prefer - they puff up very quickly so smaller pieces are easier to manage. Try using some clean sissies to make cutting noodles easier. Kids love these fried noodles. Try keeping some aside and sprinkling some chaat masala on them when fresh out of oil!! Yum.
////////////////////////////////////////////////////
Rice Noodles Chop Suey
Ingredients
Chicken (boneless) ¼ kg
Egg white (lightly whisked) 1
Cabbage (Cubed) 2 cups
Carrot (cut into thin round slice) ½
Green Onion 2—3 sliced
Capsicum (Cubed) 1
Vegetable oil 6—8 tbsp
Shan Chinese Chop Suey
Seasoning mix 1 sachet
Method
Combine 1 tbsp Shan Chinese Chop Suey Seasoning Mix, egg whit...e, meat and 1 tbsp oil. Set aside for 15 minutes.
Dissolve remaining Shan Chinese Chop Suey Seasoning mix in 1 and ¼ cup water and set aside.
Heat oil in a large wok. On high heat add meat and Stir fry for 1 minute. Add vegetables and stir fry for 3 minutes. Stir continuously to turn and toss.
Add the dissolved Shan Chinese Chop Suey seasoning mix and stir fry on low heat for 2 – 3 minutes until sauce thickens. Stir continuously.
Serve with crispy Fried Rice Noodles or Shan egg fried rice
////////////////////////////////////
Masaly Dar Mash by rida
Masaly Dar Mash
Ingredients
White lentil 200 gm (1 pao)
Ginger garlic paste 1 tsp heaped
Salt 1 tsp heaped
Whole red chilies 8
Turmeric ¾ tsp
Water 1 ½ cup
Ingredients for baghar
Tomatoes 2 chopped
Onion 1 sliced
All spice powder ¾ tsp
White cumin seed 1 tsp
Chili powder 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Mint leave...s 12
Ginger sliced 1 tbsp
Ghee ½ cup
Method
Wash and soak lentil for 1 hour, cook with 1 and ½ cup water, salt, turmeric, ginger garlic paste, red chili whole, till water dries, and lentil tender.
Method for baghar.
Heat ghee, add sliced onion, when brown add cumin seeds, chopped tomatoes, fry for 5 minutes. Add chili powder , all spice powder, ginger slices, and pour this on top of lentil. Mix well. Add chopped greens and serve
////////////////////////////////
Masala Dhal Marsh
Part 1
Dhal
200 gms (1 pao) white (March) dhal*
1/2 tsp tumeric
6-8 whole red button chilli
1 tsp heaped Ginger/garlic paste
1-1/2 cups water
Soak dhal for 1 hour, drain and add tumeric, chilli, ginger/garlic paste and water and boil till dhal is soft. Set aside.
Masala
1/2 cup ghee (you can use oil, ghee tast...es better)
1 large or 2 medium onions sliced
2 large tomatoes put in chopper and roughly chopped
1 tsp salt
1 tsp white cumin seeds
1 tsp red chilli powder
1/2 tsp garam masala
Masala Dhal Marsh - part 2
Garnish
1 Tbsp ginger julienned
12 mint leaves
2 green chillies -sliced
2 Tbsp green corriander chopped
Place seperate pan on heat, add ghee - when melted add onions and fry till golden brown (stirring regularly) add cumin and stir well Then add tomatoes and cook on medium heat. Stir well and add c...hilli powder, garam masala and salt. Stir well and add 1/4 cup water. Cook on medium heat till oil comes on top. Add masala to pan with dhal in it. Add 1/4 cup water, stir well. Cook 1 minutes then stir in Ginger julienned, sliced green chillies and green corriander. Remove from heat.
Transfer into serving dish and add mint leaves.
Serve with Tandoori Paratha
Enjoy.
*You can use channa dhal (only soak 1/2 hour)
Moong dhal - soak for 10 mins and let it boil for 3-4 minutes.
Ingredients
White lentil 200 gm (1 pao)
Ginger garlic paste 1 tsp heaped
Salt 1 tsp heaped
Whole red chilies 8
Turmeric ¾ tsp
Water 1 ½ cup
Ingredients for baghar
Tomatoes 2 chopped
Onion 1 sliced
All spice powder ¾ tsp
White cumin seed 1 tsp
Chili powder 1 tsp
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Mint leave...s 12
Ginger sliced 1 tbsp
Ghee ½ cup
Method
Wash and soak lentil for 1 hour, cook with 1 and ½ cup water, salt, turmeric, ginger garlic paste, red chili whole, till water dries, and lentil tender.
Method for baghar.
Heat ghee, add sliced onion, when brown add cumin seeds, chopped tomatoes, fry for 5 minutes. Add chili powder , all spice powder, ginger slices, and pour this on top of lentil. Mix well. Add chopped greens and serve
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Masala Dhal Marsh
Part 1
Dhal
200 gms (1 pao) white (March) dhal*
1/2 tsp tumeric
6-8 whole red button chilli
1 tsp heaped Ginger/garlic paste
1-1/2 cups water
Soak dhal for 1 hour, drain and add tumeric, chilli, ginger/garlic paste and water and boil till dhal is soft. Set aside.
Masala
1/2 cup ghee (you can use oil, ghee tast...es better)
1 large or 2 medium onions sliced
2 large tomatoes put in chopper and roughly chopped
1 tsp salt
1 tsp white cumin seeds
1 tsp red chilli powder
1/2 tsp garam masala
Masala Dhal Marsh - part 2
Garnish
1 Tbsp ginger julienned
12 mint leaves
2 green chillies -sliced
2 Tbsp green corriander chopped
Place seperate pan on heat, add ghee - when melted add onions and fry till golden brown (stirring regularly) add cumin and stir well Then add tomatoes and cook on medium heat. Stir well and add c...hilli powder, garam masala and salt. Stir well and add 1/4 cup water. Cook on medium heat till oil comes on top. Add masala to pan with dhal in it. Add 1/4 cup water, stir well. Cook 1 minutes then stir in Ginger julienned, sliced green chillies and green corriander. Remove from heat.
Transfer into serving dish and add mint leaves.
Serve with Tandoori Paratha
Enjoy.
*You can use channa dhal (only soak 1/2 hour)
Moong dhal - soak for 10 mins and let it boil for 3-4 minutes.
Kalay Chany chat by rida
Black Channay
25 curry leaves
4 Tbsp oil
1 tsp white cumin seeds
1 Tbsp Ginger/garlic paste
200 grams boiled black chickpeas*
1 tsp roasted cumin powder
1/2 cup tamarind pulp
1-1/2 tsp salt
2 Tbsp heaped red chilli powder
2 Tbsp sugar
1 Tbsp heaped Chaat Masala
Heat oil. Add curry leaves and cumin seeds and ginger/garlic paste and... 1/4 cup water to pan. (put lid on straight away to avoid spitting) then stir well. Add chilli, salt, sugar, chaat masala and tamarind pulp. Mix well and cook on medium low heat until gravy thickens.
Serve with hot naan.
Enjoy
*to soak chickpeas, take 200gm (1 pao) raw chickpeas 2 tsp bi-carbonate soda (meethi soda) and water 1 inch over chickpeas. Soak over night. Transfer chickpeas to a seive, drain, rinse well and transfer to pan. Add fresh water (no soda) and boil till chickpeas are cooked.
25 curry leaves
4 Tbsp oil
1 tsp white cumin seeds
1 Tbsp Ginger/garlic paste
200 grams boiled black chickpeas*
1 tsp roasted cumin powder
1/2 cup tamarind pulp
1-1/2 tsp salt
2 Tbsp heaped red chilli powder
2 Tbsp sugar
1 Tbsp heaped Chaat Masala
Heat oil. Add curry leaves and cumin seeds and ginger/garlic paste and... 1/4 cup water to pan. (put lid on straight away to avoid spitting) then stir well. Add chilli, salt, sugar, chaat masala and tamarind pulp. Mix well and cook on medium low heat until gravy thickens.
Serve with hot naan.
Enjoy
*to soak chickpeas, take 200gm (1 pao) raw chickpeas 2 tsp bi-carbonate soda (meethi soda) and water 1 inch over chickpeas. Soak over night. Transfer chickpeas to a seive, drain, rinse well and transfer to pan. Add fresh water (no soda) and boil till chickpeas are cooked.
Capsicum ka khatta by rida
Capsicum ka khatta
Ingredients
Capsicum ½ kg cut into 2 inch cube
Onion chopped 2 cups
Tomato 4 sliced
Garlic paste 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric ½ tsp
Roasted cumin (crushed) ½ tsp
Salt 1½ tsp
Curry leaves 20
Tamarind juice ½ cup
Green chilies 4 sliced
Oil 1 cup
Method
Heat oil adds onion fry transparent, a...dd curry leaves, then add tomatoes, fry till soft. Add all above seasonings. Fry well, adding little water. Add capsicum, green chilies, ¼ cup water. Cover and cook for 10 minutes. Lastly add tamarind juice. Serve hot with Naan.
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Capsicum ka khatta
1 cup oil (this will preserve for 15 days)
2 onions chopped finely
1/2 kg capsicum - cut in large cubes
2 tsp heaped red chilli powder
4 tomatoes sliced thin
2 tsp garlic paste
2 tsp corriander powder
1/2 tsp tumeric
1-1/2 tsp roasted cumin powder
1/2 cup tamarind juice*
2-1/2 tsp salt
20 curry leaves
4 chillies ...sliced
Heat oil in pan, add onion and once the onions are clear, add curry leaves. Stir and cook till onions are light golden.
Add sliced tomatoes and cook for 5 minutes on medium heat stirring well. Add garluc paste, spices, 1/4 cup water and cook till oil comes to the top. Add capsicum and 1/4 cup water and cover. Cook for 2 minutes, then remove lid and cook for another 5 minute. Remove from heat.
Transfer to serving dish and garnish with slices chillies.
This will keep in the fridge for 15 days.
Enjoy.
*take 4Tbsp tamarind - soak in 1 cup of hot water for 30 mins. Then once cool enough for you using your hand, mash tamarind up to loose. Seive tamarind a
Ingredients
Capsicum ½ kg cut into 2 inch cube
Onion chopped 2 cups
Tomato 4 sliced
Garlic paste 2 tsp
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric ½ tsp
Roasted cumin (crushed) ½ tsp
Salt 1½ tsp
Curry leaves 20
Tamarind juice ½ cup
Green chilies 4 sliced
Oil 1 cup
Method
Heat oil adds onion fry transparent, a...dd curry leaves, then add tomatoes, fry till soft. Add all above seasonings. Fry well, adding little water. Add capsicum, green chilies, ¼ cup water. Cover and cook for 10 minutes. Lastly add tamarind juice. Serve hot with Naan.
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Capsicum ka khatta
1 cup oil (this will preserve for 15 days)
2 onions chopped finely
1/2 kg capsicum - cut in large cubes
2 tsp heaped red chilli powder
4 tomatoes sliced thin
2 tsp garlic paste
2 tsp corriander powder
1/2 tsp tumeric
1-1/2 tsp roasted cumin powder
1/2 cup tamarind juice*
2-1/2 tsp salt
20 curry leaves
4 chillies ...sliced
Heat oil in pan, add onion and once the onions are clear, add curry leaves. Stir and cook till onions are light golden.
Add sliced tomatoes and cook for 5 minutes on medium heat stirring well. Add garluc paste, spices, 1/4 cup water and cook till oil comes to the top. Add capsicum and 1/4 cup water and cover. Cook for 2 minutes, then remove lid and cook for another 5 minute. Remove from heat.
Transfer to serving dish and garnish with slices chillies.
This will keep in the fridge for 15 days.
Enjoy.
*take 4Tbsp tamarind - soak in 1 cup of hot water for 30 mins. Then once cool enough for you using your hand, mash tamarind up to loose. Seive tamarind a
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