Tag: Food

MY KINDA ….. CHINESE LUNCH

~ rhondalackman ~ Leave a comment

Hi all. Today sharing “MY KINDA CHINESE LUNCH” ….. Hope you like it. I made Mixed Chow, Stir Fried Prawns and Pork Spare Ribs done my way.

STIR FRIED PRAWN:

INGREDIENTS:

500 gms Prawns to be cleaned,
de-veined and washed thoroughly.
Onions 2 – to be cut into 4 and the flakes to be separated.
Capsicum 1 – to be cut into cubes.
Soya Sauce 1 Tbsp.
Chilli Flakes 2 Tsps.
Oyster Sauce 2 tsp.
Cornflour 1 heaped Tbsp.
Refined Oil and Salt according to your requirement.
Use all the the Ingredients more or less accordingly.

METHOD:

Heat oil when hot add the prawns and a little salt and let them cook till they turn pink in colour. When oil surfaces add the Onions, Capsicum, Soya Sauce, Oyster Sauce, Chilli Flakes and Salt. STIR Fry for 4-5 mins. Add a tbsp of Cornflour to 3/4 cup of water mix and add, when it thickens remove.

YOUR STIR FRIED PRAWNS ARE READY
ENJOY!!!

PORK SPARE RIBS ….. MY WAY:

INGREDIENTS:

2-3 Large Ribs to be cut into 3 pcs each, cleaned and washed thoroughly and leave in a Colander for all the water to drain out completely.

TO BE GROUND TO A FINE PASTE:

Onion 1, Ginger 1″ piece,
Garlic 6-8 Cloves, Pepper Corns 12,
Dry Red Chillies 2 – 4, Mustard/Rai 1/2 Tsp (optional).

1 tbsp Soya Sauce. Sugar and Salt to taste. No Oil to be added as I made this dish without oil.

METHOD:

Marinate the Spare Ribs in all of the above ground spices for 2 hrs.

Put the marinated Spare Ribs into a Pressure Cooker add 2 Cups Water and cook on sim for 15 mins after full pressure has reached. Turn the stove off and open after the pressure releases itself. Check the salt add if required. Check the meat if its done, if not, pressure cook for 3-5 mins more. Turn the stove off and release the pressure immediately. Now stir the contents and dry up any liquid till oil surfaces. (If there is too much oil remove accordingly. I removed 3/4 cup of Oil which I put aside and used to fry my Chow). Brown the Ribs well in the oil. Then add a heaped Tbsp of Cornflour to 3/4 cup water, stir well and add, cook till the gravy thickens and remove.

“PORK SPARE RIBS ….. MY WAY” is READY ENJOY!!!

I am not giving the Recipe for the
MIXED CHOW as we all know how to make the same. I am sharing all the INGREDIENTS I used with you and if you still wish me sharing my METHOD with all of you I am open to doing the same.

The Ingredients I used for my
MIXED CHOW were:-

1 Chicken Breasts, 1 Spare Rib which were both pressure cooked till done. Prawns cooked till pink with a pinch of salt for 3 mins, 2 Rashers of Bacon, 3 Eggs made into 5 Omelets and cut into 2″ strips, 8 Baby corns, 1/2 pkt Mushrooms, 1 small bundle Spring onions, Carrot and Beans.

A tip learnt from my lt Dad ….. He would crush 1/2 a sml head of Garlic with the skin and burn till black in the oil then discard the burnt Garlic and start the frying of his Fried Rice or Chow etc. The burnt Garlic gives the oil a nice aroma and the dish a different sort of flavour. This is an OPTIONAL Choice of course…

MUTTON CHOPS

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 10-12 Mutton chops, cut, cleaned and washed thoroughly
  • 2-3 large Potatoes, cut into thick round slices
  • 6 medium Onions, finely sliced
  • 6 Green chilies
  • 1/2″ piece of Ginger, finely sliced
  • 15 cloves Garlic,  cut 1/2 length wise
  • 12 whole Pepper corns
  • 15 Cardamoms, crushed lightly
  • 1 tbsp Black pepper, ground
  • 2 tbsps Coriander
  • 2 tbsps Flour
  • Oil
  • Salt

METHOD:

Heat Oil til hot. Add the cardamoms, pepper corns. When they stop spluttering, add the chops and salt. Cook on high heat open for 5 mins. Keep mixing in between. Next, cook on low heat covered for 5 mins. Open and allow the meat to cook and brown in its own juices. If sticking at the bottom, use a sprinkle of water and remove the residue and continue browning. Now, add all the onions and garlic and cook covered on high heat for 5 mins. Mix in between. Add 2 cups water. Close the lid. After full pressure has reached, cook on sim for 12 mins. Release the pressure and open immediately. Stir and check the Salt and add if required. Next, add the potatoes and let them cook in the gravy for 3 mins. Add 2 cups water and cook on sim for 5 mins after full pressure has reached. Open after the pressure drops itself. Stir lightly. Remove one cup of gravy and add the Flour and the Coriander powder to this. Mix well making sure there are no lumps. Pour this back to the curry, mix lightly and add a cup or 2 of water if more gravy is required. Add 1 tbsp ground black pepper (or add accordingly), the green chilies slightly slit (optional) and the juice of a lime. Mix lightly and cook for 5 mins more allowing the gravy to thicken well. Turn the stove off.

YOUR YUMMALISHISH MUTTON CHOPS ARE READY. ENJOY!!!

ACID/KHATA DAL

~ rhondalackman ~ Leave a comment

41413770_10214844500619071_5988963459092447232_nHi, All! I have been requested to share my recipe for ACID/KHATA DAL which you can have with Bhooni and Jalfrezi. I have 4 different versions in making this Dal and will share with all of you in time. Hope you like and enjoy the same.

 

FOR “SPICY & DELICIOUS TAMARIND DAL” #1

INGREDIENTS:

  • 100 grams Moong Dal, cleaned and washed thoroughly
  • 100 grams Masoor Dal, cleaned and washed thoroughly
  • 1 Tomato, chopped
  • 1 tsp Turmeric powder
  • Salt to taste
  • 1/2 tsp Mustard/Rai seeds
  • 1/2 tsp Cumin/Jeera seeds
  • a pinch of Hing
  • 1 dry red chili, break in half
  • 3 green chilies, whole
  • 1 tsp Kashmiri chili powder (Optional)
  • 2 springs Curry leaves, 1 Spring to be added while tempering and the other to the dal
  • Coriander leaves, finely chopped (Optional for garnishing)
  • A small ball of Tamarind, soaked in water til soft and strained. The thick pulp to be added to the Dal.
  • Oil according to your preference
  • 1/4 inch ginger, grated
  • 2 cloves garlic
  • 1/2 pc onion, finely minced

METHOD:

This can be cooked ordinarily or in a PRESSURE COOKER.

Add the dal, tomato, salt and 6 cups water into the Pressure cooker. When full pressure has reached, put it on sim for 7 mins. Turn the stove off and let the pressure release itself. Open and mash the Dal til completely smooth. Check the salt and water. If pressure cooking, you will need to add more water as the dal will get very thick. Add the tamarind, green chilies and the curry leaves and give it a quick boil for 3-4 mins. Keep stirring making sure it’s not getting burnt. Turn the stove off.

FOR TEMPERING THE DAL:

In a Kadai or Wok, heat oil til hot. Add the hing and after a few seconds put in the the rai/mustard seeds, cumin/jeera seeds, dry red chili and when they stop spluttering, add the curry leaves and the onion. Once the onion changes color, add the Chili powder(Optional), garlic, grated ginger and brown lightly. Don’t Burn. Slowly pour the cooked dal into this or vice versa. Give it a quick boil for another 3-4 mins and turn the stove off. Garnish with Coriander leaves (Optional).

 

THE SPICY & DELICIOUS KHATA DAL IS READY. ENJOY!!!

CHICKEN KHOW SUEY

~ rhondalackman ~ Leave a comment

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Hi, all! Today, I am sharing A very popular Burmese dish called Chicken Khow Suey. We make this because it’s so delicious and very easy to prepare. This is one meal you can enjoy without having to prepare a variety of dishes when you have family and friends over.

INGREDIENTS:

  • Egg Noodles
  • 1 kg Chicken, washed and cut into small pieces
  • 3 onions
  • 1 1/2 inch piece of ginger
  • 1 head of garlic
  • 8 Kashmiri dry chilies
  • 1 1/2 tsp Turmeric powder
  • 1 fresh Coconut or 2 packets of coconut milk powder
  • 2 Tbsp Basin/gram flour
  • Oil
  • Salt

TOPPINGS:

  • 2 Spring onions, cut small along with the leeks
  • 1 onion, minced
  • Chili powder or Chili flakes
  • 12 green chilies, diced
  • 1 head of Garlic, diced
  • 1/2 bunch Cilantro/Dhania Patta, minced
  • 1 packet Bhujia
  • 4 eggs, hard boiled and chopped

METHOD:

NOODLE PREPARATION: Cook noodles as per packet instructions and then leave to dry. Heat oil and fry the chopped garlic til golden brown and then put it aside. This is used as one of the toppings. Now, in the same oil, fry the cooked noodles well and add salt if required.

One onion to be sliced fine, the other two to be ground to a fine paste along with the ginger, garlic, chilies, salt and turmeric. If using fresh coconut – scrape and make thick milk by adding 3 cups boiled water. Or else, use 2 packets of coconut milk powder. You can add both the packets to 3 cups of warm water. Mix basin flour in a cup of water and make sure there are no lumps.

Heat oil in a Wok/Kadai or Pressure Cooker. Add the sliced onion and fry till slightly brown. Add the ground spices and fry til oil surfaces. Add a cup of water stir, cover and cook again til oil surfaces and fry the same for 3 mins. Add the chicken. Mix well and make sure the ground spices coat the chicken well. Cook covered on low heat for 5 mins. Add a cup of water and close the cooker. After full pressure has reached, put on sim for 10 mins. Open after the pressure drops itself. Add the basin mixture, stir and let it cook on sim for 5 mins. Add the coconut milk and cook for 6-8 mins more. Check salt and add if required. Add water if more gravy is needed. This dish has a semi thick gravy. You can make the same according to your preference. Lastly, add the toppings as desired.

 

Your delicious Chicken Khow Suey is ready!! ENJOY!!!

ROTISSERIE CHICKEN

~ rhondalackman ~ Leave a comment

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INGREDIENTS:

  • 1 kg whole Chicken
  • 6-8 potatoes, boiled peeled and pierced with a fork all over
  • 2-3 sachets Maggi 2 minute noodles taste maker
  • 1 tsp Kashmiri Chili powder
  • A little salt
  • 1/2 cup oil
  • Butter

METHOD:

Wash/Clean the chicken. Cut gashes on the fowl. Rub salt well inside and out and leave it aside for 20 mins. Then, wash thoroughly again. (This procedure helps to get rid of the blood and smell that exudes from some fowls.) In a bowl, add the oil, Maggi taste maker sachets, chili powder and salt into the oil and mix well til all the spices blend well with the oil. Now rub this oil all over the fowl. Concentrate on the inside of the fowl too. Add enough oil and rub thoroughly. After well rubbed keep covered for a good 2 hrs. Next, insert the Rotisserie rod through the Fowl and insert the clamps securely into the meat on both sides and lastly, tighten the clamps securely. Preheat the oven for 20 mins and then bake for 40-60 mins at 190°C basting every 15-20 mins with melted butter. To check if the chicken is done, insert a tooth pick or knitting needle (a thin needle is what I use to check) and if the juice comes out clear the Chicken Roast is ready.

20 mins before removing the chicken, place the boiled potatoes on the tray and brush each potato generously with butter. After 10 mins, brush the drippings from the tray onto each potato and allow it to start browning. Do the same again after 5 mins and let them bake and brown til the timer goes off.

If you do not have a Rotisserie function you can bake it ordinarily in your your oven. Following the same procedure.

 

YOUR DELICIOUS CHICKEN ROAST IS READY. ENJOY!!!

PORK VINDALOO

~ rhondalackman ~ 1 Comment

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  • 1 kg Pork medium cut
  • 1 head of garlic
  • 1″ pc ginger
  • 6 dry chilies (add less if you don’t want it spicy)
  • 1 tbsp mustard seeds
  • 1 tbsp turmeric powder
  • salt to taste
  • 1 tsp Coriander/Dhania seeds
  • 1 tsp Cumin/Jeera seeds
  • Mustard Oil according to your preference
  • A paste made from 3 onions
  • 1 cup of vinegar

METHOD:

Marinade

Soak the Ginger, garlic, chillies and mustard seeds in the vinegar
for an hour. Strain the spices and keep the vinegar aside. Dry grind the spices by pounding or in a mixer (You can add a dash of vinegar to help the blades spin). The paste should be roughly done and not smooth. Now, marinate the meat overnight or for 2-3 hrs using the paste, tumeric powder, salt and oil. Keep it covered and mix it a couple of times for the spices to infuse and blend well with the meat.

Cooking

Add a little mustard oil in the pressure cooker. When hot and the smell of the mustard oil leaves, add the onion paste and fry til it starts changing colour. Now, add the marinated meat and mix well. Cook on high heat for 3 mins then put it on sim for 5mins to allow the oil and juices to come out from the meat. Fry the meat in this for a couple of minutes more then add the vinegar (You can add 1/2 cup more if required). Stir and close cooker. When it reaches full pressure, cook on sim for 12 mins. Turn the stove off and allow the pressure to drop. Open and check if the meat is done. If not, pressure cook for only 3 mins more. Open immediately after the pressure drops. Now in a frying pan, dry fry the dhania/jeera seeds till it turns a lovely brown (dont burn). Make a powder from this and add it to the vindaloo. Mix the curry well and fry till the oil surfaces. You can use the ready made powders as well, but, the seeds taste the best. This dish is cooked only in vinegar and will keep for over a week and maybe more if you want to make more than a kg of meat.

The same can be prepared with beef, chicken, fish and prawns.

We eat this with Potato Bharta or steamed rice.

Enjoy!!

CHICKEN DO PYAZA

~ rhondalackman ~ 1 Comment

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INGREDIENTS:

  • 1 kg Chicken – cut, cleaned and washed thoroughly and put in a colander for all the water to drain out completely
  • 1 tsp. Turmeric powder
  • 2 tsp. Kashmiri Chili powder
  • 1 1/2 tbsp. Coriander powder
  • 3 Green Chili chopped
  • 2 Dry Red Chili finely chopped
  • 1 tbsp. Ginger paste
  • 1 tbsp. Garlic paste
  • 1 tsp. Garam masala powder
  • 3 pcs. Cardamom
  • 3 pcs. Cloves
  • 1″ pc. Cinnamon stick
  • 10 whole Peppercorns
  • 1 pc. Bay leaf
  • 1 large Red Tomato finely sliced
  • 3 tbsp Curd
  • 8 medium Onions finely sliced
  • Oil
  • Salt to taste

METHOD:

Marinate the Chicken with all the spices, half of the sliced onions and 1 tsp salt for an hour. This is barring the whole Garam Masala, both the Green and Dry Red Chili, Tomatoes and the Curd. Heat oil til hot add the whole spices when they start spluttering add the other half of the sliced onions and fry till a nice golden brown (don’t burn). Next, add the Marinated Chicken. Mix well and cook on high heat for 5 mins. Stir occasionally. After this, add the Green and Red chilies and Tomatoes. Mix and cook til the tomatoes gets mushy. Now cook on sim covered for 10 mins. Mix occasionally. Open after 10 mins, check the salt add if required. There will be a lot of juices released from the Chicken. Allow it to soften completely in this. Try and avoid adding water. Once on oil, increase to medium heat and add the Curd and the Garam Masala powder. Mix and fry well for 4-5 mins til all blend well together. The gravy should be very thick in this dish.

This dish can also be made with Mutton and Prawns.

Your CHICKEN DO PYAZA is ready. ENJOY!!!