naidufoodrecipes

Hunan Beef

2012-09-04T12:59:00.004+05:30

Hunan Beef is a spicy chinese recipe which is most popular menu items at most Chinese restaurants and have a look at this recipe.

Ingredients

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:

3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

Method;

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Moo Goo Gai Pan

2012-09-04T12:39:00.005+05:30

Moo Goo Gai Pan is a Chinese recipe made with chicken and mushroom and here is the recipe.

ingredients

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

Method

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Shrimp Toast

2012-09-02T14:16:00.002+05:30

Shrimp Toast is also called as Prawns Toast.Enjoy the recipe.

Ingredients

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

Method

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F.Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,1 to 2 minutes on each side. Drain on absorbent paper.

Chinese Cashew Chicken

2012-09-02T13:56:00.006+05:30

Ingredients

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts

Method

Slice breasts horizontally into very thin slices and cut into inch squares.Place on tray.

Prepare vegetables, removing ends and strings from pea pods,slicing mushrooms, green part of onions, and the bamboo shoots.

Add to tray.Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly.

Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low.

Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.

Simmer uncovered a bit more and add green onions and nuts and serve hot.

Mango Chutney

2012-06-19T08:05:00.000+05:30

Ingredients

1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. Raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar

Method
Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water. Allow the whole thing to come to a boil.
Add sugar to it and continue boiling. The chutney will be thickening. In the process continuous stirring is a must.
When the chutney becomes thick remove the pan from burner. Let it cool to normal temperature. Refrigerate and serve cold.

Cilantro Chutney

2012-06-19T08:01:00.003+05:30

Ingredients:

1 bunch cilantro, fresh
1 or 2 small seedless green chilli, fresh,
juice of one lime
salt to taste
1/2 teaspoon cumin seeds, roasted, ground
1 pinch of black pepper
1 tbsp. coriander powder

Method:
Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary

Cashew Nut Chutney

2012-06-19T07:59:00.002+05:30

Ingredients:

1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root, sliced
1-2 hot green chillies,
Seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander

Method:
Combine the cashews, lemon juice, salt ginger and chillies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree.

Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days.
Note: This chutney thickens as it sits. Thin it with water to the
desired consistency.

Tomato Chutney (cooked)

2012-06-19T07:55:00.006+05:30

Ingredients:

2 Tbsp. Ghee
1/4 tsp. red chillies
1 tsp. cumin seeds
1 inch ginger minced
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste

Method:
Heat ghee in a large sauce pan over moderate heat.
Add the cumin seeds and let sizzle and brown.
Add red chillies, ginger and stir fry for a moment.
Add the other ingredients.
Cook on low for about 20 to 35 minutes. Serve with meals.

Coconut Chutney - South Indian

2012-06-19T07:50:00.001+05:30

Ingredients:

1 fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp tamarind concentrate
1/4 tsp. asafoetida
3 red chillies
Salt to taste
2 tsp. cooking oil

Method:
Dry roast toor dhal, chana dhal, urad dhal, red chillies and asafoetida in cooking oil.
Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste.
Serve with steamed rice or can be served with dosa

Crab Curry

2012-05-29T18:13:00.001+05:30

Ingredients

1/2 kg crab
4 kashmiri red chillies
2 tbsp coriander
½ tbsp turmeric
4 pods garlic
ginger, small piece
1/4 tbsp cumin
1 big onion
1 big tomatoes
coconut, as per taste
tamarind juice, little as per taste.
if more then it will be more sour.
salt to taste

Method
Cut the crab 4 pieces.Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.

In a kadhai, add oil, put mustard , then add cut onion, fry well
Add tomatoes and fry well.

Then add the masala and fry well till oil leaves.Add the crabs and boil well. Add tamarind juice and cook for 10 minutes.

Garnish with cilantro

Mutton Cutlet

2012-05-29T18:05:00.000+05:30

Ingredients

1 kg lamb
1/2 tbsp ginger, garlic paste
6 big onion, cut into very small pieces
6 green chillies
1/4 tbsp chilli powder
2 tbsp cornflour
1 egg
salt to taste
if you feel its too meaty
add a boiled potato to the mix.

Method
Cook the lamb well and drain all the water.Grind green chillies, ginger, garlic.Heat oil, add some garam masala, fry the onions in it
Add the ground paste to it and fry well till onion turns golden brown and become 1/4 after cooking.

Now add the ground lamb to it, put little chilli powder and fry well.
Fry well till oils leaves the mix.After it cools. Add corn flour, egg and mix well.

Flatten the little portions of meat.In a tawa heat oil, dip the flatten meat in breadcrumbs and fry well.

Malabar Pepper Chicken

2012-05-29T17:48:00.006+05:30

Ingredients

1kg chicken thighs cut into 4
2 small onions finely chopped
6 table spoons black pepper corns
4 pods cardamom
2 table spoons coriander powder
3 table spoons refined cooking oil
3 table spoons coconut oil
4 dried chilli
6 table spoons desiccated coconut
1 teaspoon mustard seeds
curry leaves
salt to taste

Method
Add the pepper corns to the frying pan and quickly roast it. Let it cool and grind to powder.

Add the desiccated coconut to the frying pan and quickly roast it without browning it and set aside.

Add the refined oil to the pan and add the cardamom pods. Fry until it gives out an aroma, then add the onions. Fry the onions until it turns transparent.

Add the chicken pieces and fry until it turns colour. Add the salt, pepper powder and coriander powder and cook covered under a low fire for 20 minutes stirring occasionally to prevent burning.

When the chicken is cooked, mix the desiccated coconut
Heat another frying pan and fry the mustard seeds curry leaf and the dry chill is in coconut oil. Add this to the chicken and serve hot with rice.

Mutton Biryani

2012-05-15T11:16:00.003+05:30

Ingredients

mutton - 1kg
basmati rice - 1kg
onions - 500gms
garlic - 50gms
ginger - 50gm
green chillies - 100gms
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon
red chilli powder - 1/2 teaspoon
tomato - 300 gms
poppy seeds - 2teaspoon
fresh coconut - 1/2 cup
coriander leaves - 1small bunch
mint leaves - 1 small bunch
curd - 1 curd
lime juice - 4table spoon
ghee - 5 table spoon
oil - as required
cashew nuts - 50 gms
raisins - 50gms
garam masala powder - 2 teaspoon
salt - to taste

For garam masala powder:

cinnamon - 2" piece
cardamom - 3-4
cloves - 3-4
nutmeg - 1/4
aniseed - 1/2 teaspoon
cumin seed - 1/2 teaspoon
mace - 2 strand

Method
Slice the onions, grind green chillies, ginger and garlic. Grind poppy seeds and fresh coconut and keep aside. Chop coriander leaves and mint leaves.

Heat a pressure cookerand add oil and 3/4 of sliced onion and fry till transparent. Add ginger, garlic and green chillies and fry for 2- 3 minutes .

Add the coriander powder, chilli powder, turmeric powder,
garam masala, and saute for some time and add the chopped tomatoes and fry forsome time.

Add the mutton and fry for a few minutes and add curd and salt then cover the cooker and cook on slow fire for 15-20minutes.

When mutton is cooked add the ground poppy seeds and coconut and heat for few minutes and keep aside.

Wash and drain the water from the rice. Heat ghee and add rice and fry for 4-5 minutes. Add salt and double quantity of water and cook till the rice is cooked.

Remove from fire. Heat heavy-bottomed vessel and fry onions, cashew nuts, and raisins and keep aside. Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew nuts and raisins.

Put one layer of mutton over that and repeat the process till all rice and mutton are over.preferably do three layers.

Cover with a heavy lid and put dish in oven or place some coals on top for 10 minutes.

Andhra Chilli Chicken

2012-05-15T11:06:00.004+05:30

Ingredients

chicken drumsticks - 12
finely chopped green chillies - 25 nos or more
freshly grated ginger - 2 tbs
freshly grated garlic - 2 tbs
finely chopped onions - 3 big

grind to powder:

coriander seeds - 1 tbsp
methi seeds - 1/4 tsp
jeera - 1/4 tsp
saunf - 1/4 tsp
kasuri methi - 1 tbsp
cinnamon - 3 big pcs
cloves - 5 nos

Method
Heat oil and fry the onions till it starts to brown slightly add the cleaned chicken and chopped green chillies, cook till all the juices are nearly evaporated.

Next add the grated ginger and garlic and fry for a few minutes.

When the chicken is nearly done add the powder and fry for another well add some water and cook till done and most of the water is evaporated.

Desi Chicken Noodles

2012-05-02T10:51:00.000+05:30

Ingredients:

1 packet spaghetti
400 gms chicken breasts cubed
1.5 (approx 300 gms) cups mixed veggies (store-bought, frozen ones)
3 tblspns white vinegar
4 tblspns tomato paste
3-4 tblspns Louisiana hot sauce
4 medium-to-large tomatoes, chopped
2-3 small-to-medium onions, sliced
2-3 tblspn oil
5-6 cloves
1.5 tspn cumin seeds
1/4 tsp red chili powder
1/4 tsp black pepper powder
Salt to taste

Method
1. Boil the noodles Al Dente and keep aside. Make sure the water is boiling hot before you add the spaghetti. Season with a little salt. DO NOT add oil.
2. In a hot non-stick dish, heat up the oil.
3. Once the oil is hot enough, add cumin seeds and let them crackle.
4. Add the whole garam malasa - cloves.
5. Add the onions and saute until golden brown.
6. Add the cubed chicken breasts and saute.
7. Add the chopped tomatoes and allow to break down
8. Now add the black and red pepper powders and stir.
9. Add all the condiments at this time (sauces, vinegar, and paste).
10. Finally add the spaghetti and stir well.
11. Check for salt.
12. Cover, lower the heat, and let simmer for 8-10 mins before serving

Japanese Chicken Katsu

2012-05-02T10:41:00.003+05:30

Ingredients:

2 skinless, boneless chicken breast halves - pounded to 1/2 inch
thickness
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
1 cup canola oil for frying, or as needed

Method

1) Heat 1/4 inch of oil in a large skillet over medium-high heat
2) Season flattened chicken with salt& pepper.
3) Dip flattened chicken pieces first into flour, then egg, and lastly
bread crumbs.
4) Fry breaded chicken breasts in preheated oil until golden brown and
no longer pink in center, about 3-4 minutes per side.
5) Transfer to a paper towel-lined plate to absorb excess oil. Slice
chicken into thin strips and serve with katsu sauce

Gongura Pachadi

2012-03-13T11:48:00.000+05:30

Ingredients

2 cups gongura leaves
1 tsp tamarind juice
1 tsp salt (rocksalt)
1 tsp oil
12 small onion peeled
1 cup big onion diced
20 red chillies
fry in oil and powder:
20 red chillies
1 tsp dhania
2 tbsp urad dhal
1 tbsp sesame seeds
1/2 tbsp cumin seed

Method
Wash gongura leaves, fry in a pan with little oil and close the pan with a lid, cook for a while.
Add tamarind juice using a pestle, pound the cooked leaves.
Add salt, 1/4 tbsp sugar, all powdered ingredients till every thing blends well.Season with mustard and add onions.
Mix with 1 cup of boiled water.
Gongura pachadi is to ready to serve.

Fish Pittu

2012-03-13T11:42:00.000+05:30

Ingredients

1/2 kg fish
1 tsp turmeric powder
1/2 cup oil
1 cup onion, chopped
1 tsp pepper powder
1" ginger
8 garlic flakes, peeled
1 cup coconut scrap
salt as per taste
2 tsp lemon juice

Method

Clean fish cut into pieces.
Mix turmeric powder and salt.
Heat oil and fry onion, ginger paste, garlic till golden brown.
Add coconut scrap and salt and let it cook on slow flame.
Add fish and let it cook.
When it cools a little add lemon juice.

Egg Paratha

2012-03-13T11:36:00.000+05:30

Ingredients

1/2 kg maida
salt to taste
1 egg for each paratha
1 tsp pepper powder
1 cup ghee or dalda

Method
Add maida salt ghee with little water kneed well.Roll into a paratha fry both sides with ghee.Add one egg to a paratha on top add little salt.Smash every thing with a spoon add pepper powder and serve hot.

Fish Kuzhambu

2012-02-25T08:29:00.000+05:30

Ingredients

Fish -250 gms.
Onion -3 nos.
Garlic - 3 pods.
Tomato -1 no
Tamarind - size of a small lemon
Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Green chilli -3 nos.
Coconut -3 pieces (medium size
Oil -150 gms.
Mustard seeds - ½ tsp
Salt to taste

Method
Grind garlic, coconut and tomato and set aside.Add water to tamarind pulp measuring 2 glasses.To this, add turmeric powder, chilli powder and salt and keep aside.

Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.Add tamarind water and then garlic, coconut and tomato masala.

As it starts to boil, add fish.Do not cover. Let the contents cook on low flame.In 10 minutes fish kuzhumbu will be ready to serve.
Check if it has reached the desired consistency

Liver Fry

2012-02-25T08:24:00.000+05:30

Ingredients

Mutton liver -300 gms
Onion - 2 nos.
Tomatoes - 1 nos.
Ginger, Garlic paste - 2 tsp.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp.
Oil - 2 tsp
Salt to taste.

Method:

Heat a kadai/pan and pour oil.Fry finely chopped onion.Add ginger, garlic paste.Add finely cut tomato.Let it turn soft.

Add turmeric and chilli powder.Stir-fry well.Add liver pieces.
Pour enough water to cover the contents (1/4 glass of water)
Occasionally stir-fry.

Cook on low flame.In less than 15 minutes, liver fry will be ready.
Serve with nan, rotis, dhal rice, parathas etc.

Mutton Paaya

2012-02-25T08:18:00.000+05:30

Ingredients

Paya -6
nos.Onions -4 nos.
Tomato - 2 nos.
Ginger garlic paste - 50 gms
Chilli powder - 2 tsp
Turmeric powder -1/4 tsp
Coriander powder - 3 tsp
Coriander leaves - 4 tsp.
Oil - 4 tbsp
Salt to taste.

Method

Wash paya. Drain water and keep aside.Cut onions and tomatoes into small pieces.Wash coriander. Cut and keep aside.

Heat a 4-litre pressure cooker.Add oil and heat.Put onions, ginger garlic paste and fry well.Add finely cut tomatoes.Add turmeric, chili, dhania powder and salt.

Allow the mixture to cook on low flame for 5-10 minutes.Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.Pour water enough to cover the contents in the cooker.Continue to cook on low flame.Wait for 5-6 whistles and then switch off.

Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Mutton Keema

2012-02-25T08:10:00.001+05:30

Ingredients

Minced meat - 150 grams
Onion (medium size) - 1
Tomato (small) - 1
Ginger garlic paste - 1 tsp
Turmeric powder - ¼ tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Oil - 3 tsp
Salt to taste.

Method
Heat oil in a kadai or pan. Transfer finely chopped onions.
Stir-fry, add ginger and garlic paste.Wait for onion to turn brown and then add finely chopped tomato pieces.

Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder.

Mix well and wait for few minutes. Transfer minced meat. Add ½ a glass of water and close the vessel with a tight lid.

Cook on a low flame. Occasionally open lid and stir the contents slowly.

In less than 15 minutes, the minced meat should be cooked.
.
If gravy is required, stop cooking. Sprinkle coriander leaves before serving.

If dry minced meat is required, allow it cook till the water is completely absorbed. Sprinkle coriander before serving.

Minced meat gravy or dry can be served with rice or roti.

Tandoori Fish

2012-02-21T09:07:00.001+05:30

INGREDIENTS

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Chili powder ½ tsp.
Amchoor 1 tsp.
Turmeric powder ½ tsp.
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd.

METHOD
1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking
for another 3 to 4 minutes until done. Brush the ungreased
side with ghee and return to tandoor /grill for another minute.

Fish Curry

2012-02-21T08:55:00.001+05:30

INGREDIENTS

Boneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienne 1" 1 no.
Green chilies, slit lengthwise,
deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed & strained 3 nos.
Turmeric powder ½ tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste.

METHOD
1.Heat oil in a pan and season with mustard seeds.
2. Stir over medium heat until they begin to splutter.
3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes.
4. Add the coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice.