February 23, 2006

Chilli paneer

Ingredients
200 gm cheese
1 inch ginger, sliced into thin long pieces
1 large onion, sliced
1 carrot, sliced thinly
1/2 capsicum, cut into long slices
1½ tbsp cornflour
1½ tsp flour
1 tsp vinegar
2 tsp soya sauce
1 tbsp chilli sauce
2 tsp tomato sauce
3 garlic pods
1 tsp black pepper
1/4 tsp sugar
Oil for frying
Salt to taste

Method

Mix the flour, cornflour and half teaspoon salt with enough water to make a thin paste. Cut cheese into small square pieces. Dip them in the paste. In a non-stick pan, fry at medium heat until the pieces are golden brown. Heat oil and fry ginger, garlic and onions. Add carrot, capsicum, salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar and a little water. Cook for a minute. Add the fried cheese, mix well and serve hot.

Chicken pasta salad

Ingredients

2 cups boiled pasta, of any small shape
2 tbsp butter, melted
1/2 cup sweet corn
1/2 cup cashew nuts
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp soya sauce
1/4 cup white sugar
1 tbsp lemon juice

Method

Pre-heat the oven to 175°c. In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet. Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted. Remove from heat and let it cool a bit. In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas. Prepare the dressing by blending oil, vinegar, soya sauce, sugar, and lemon juice. Pour over salad and toss to evenly coat. Serve immediately or chilled.

Mashed potato pancakes

Ingredients

2 cups flour, sifted
1 tsp salt
1 tbsp baking powder
3 potatoes, peeled, boiled and mashed
1 onion, chopped
2 eggs
1 cup milk
1/4 cup light corn syrup
1 tsp ground nutmeg
Oil for frying

Method

In a bowl, mix together flour, salt, and baking powder. Add mashed potatoes and onion until thoroughly mixed. In another bowl whisk the eggs and milk, and stir into the potato mixture. Add corn syrup and nutmeg and mix. Heat a large non-stick frying pan. Coat with oil and spoon the potato mixture, spreading evenly to form palm-sized kebabs. Fry until brown on both sides. Add oil each time before frying. Serve hot.

Please Visit our Sponsor (Ads open in separate window)