Gobi Manchurian

Ingredients :

Gobi (Cauliflower) 1 medium
Flour (Maida) 3/4 cup
Corn Flour 1 tbsp
Salt to taste
green chili 1 Chopped
Garlic Paste 1/2 tbsp
Ginger Paste 1/2 tbsp
Chopped Onions 1 cup finely
Coriander Leaves Finely Chopped
Ajinomoto 1/4th tsp
Soya Sauce 2 tbsp
Tomato Ketchup 2-3 tbsp
Oil 2 tbsp

Method :



Make a paste of maida, corn flour and salt using water.
Add ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden
brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste,
chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves.
Serve the gobi manchurian hot.

Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon

Ingredients:

3 tablespoons of extra virgin olive oil
3 tablespoons balsamic vinegar
3 portobello mushrooms caps, with stems removed
Salt and pepper
1/2 red onion, chopped
1/3 cup of crumbled goat cheese
1 whole tomato, diced
3 slices bacon, fully-cooked and crumbled
1/4 teaspoon freshly chopped basil


Method :

Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.
Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.
Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.
Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.
Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.

Lamb Chops and Mushrooms

Ingredients:

8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine


Method :

Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium. To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done

Egg Masala

Ingredients
eggs - 2 (boil in water and remove the outer cover)
onions - 2 tsp
tomato - 2 tsp
pepper - 1/2 tsp
cumin seeds (jeera) - 1/2 tsp
curry leaves 2 stem
chilli powder - 1 tsp
salt as required.

Method
First cut boiled eggs into 2 halves.
Then grind the above ingredients from 2 to 8 in a blender without adding water because tomato's juice is enough for grinding into a smooth paste.
After grinding apply the paste to the eggs and fry it in a fry pan with 2 tbsp of oil.
Once egg becomes brown colour and the masala smell has gone remove it from the flame.
Serve hot with Rice.

Pepper chicken

Ingredients

chicken- 500 gms small pieces with bones.
black pepper freshly ground- a bit rough
onion - 1 chopped finely
tomato-1 soft and ripe one chopped
coriander leaves
curry leaves
ginger and garlic paste-1 1/2 tspn smooth paste
salt to taste,
turmeric a pinch
oil
a little vinegar for a tangy taste.

Methods :
heat oil and when hot, add the onions and fry well till golden brown.
then add in the ginger and garlic paste
sprinkle water to avoid burning.
then add in tomatoes, and curry leaves.
add turmeric powder, and pepper powder as per ur taste( if u desire it very hot then u can be liberal with the pepper powder).
then add in salt and mix well.
the tomatoes should become soft and smashed.
u should see the oil come to the surface and it should look dark in colour, not too black.
add the chicken pieces and very little water just sufficient to cook the chicken.
at the end when the chicken is done, add little vinegar if u desire a tangy taste.
add in the coriander leaves and stir well.
u can remove the pepper chicken masala with a little gravy or let it get a bit dry.
serve it hot and enjoy.

Roast Chicken with Orange Glaze

Ingredients:

• 1 roasting chicken, 4 to 5 pounds
• seasoned salt
• 1 onion, peeled
• 1 carrot, cut in 1-inch chunks
• 1 rib celery, cut in 1-inch chunks
• 1 tablespoon cornstarch
• 1 cup fresh orange juice
• finely chopped green onion and parsley, for garnish

Preparation:

Wash chicken and rub with seasoned salt. Stuff cavity with onion, carrot and celery. Place chicken in shallow baking dish or on a rack in a roasting pan. Roast at 325° for about 2 1/2 hours. Internal temperature should be about 170° when an instant read thermometer or oven probe is inserted in the meatiest part of a thigh. Mix orange juice and cornstarch in a small bowl or measuring cup. About 30 minutes before chicken is done, brush chicken generously with orange juice mixture. Brush again about 15 minutes before done. Sprinkle with chopped green onion and parsley before serving, if desired.
Roast whole chicken serves 6.

COLESLAW SALAD

COLESLAW SALAD

Category: Famous Historical Salad from the Dutch settlers in America.
Preparation time: 25 min
Setting time: 2 hours
Yield: 6


Ingredients:
Slaw Dressing
• 1 cup mayonnaise
• ½ cup cream
• ½ cup sugar
• ¼ cup cider vinegar
• ½ tsp. cayenne
• 1 tsp. Dijon mustard
• 2 teaspoons celery seed
• Salt and black pepper to taste

Preparation:
1. Whisk all together and let sit for 1 hour prior to dressing cabbage.

Vegetable Mixture
• 1 medium head of green cabbage
• 1 head of red cabbage
• 1 large carrot, grated
• 1 medium onion, grated or sliced paper thin (not diced)

Preparation:
1. Core and shred cabbage into bowl, toss in carrot and onion.
2. Dress the vegetables about 2 hours before serving (not more than two hours)