Delicious Recipes

Pepper Chicken Stir -fry

2012-03-13T12:53:00.000-07:00

This is a very popular dish in chinese restaurants, very tasty and mild spicy. It's prepared in two steps: first is to fry the chicken, then stir-frying the chicken with the vegetables. When stir-frying, is important to cook on high heat and stirring constantly to ensure even cooking, otherwise ingredients will burn one side and they will be uncooked the other side.
Yelds: 4 servings
Ingredients:

1 lb chicken thighs ( skin and bone removed, cut into bite size pieces)
3 stalks celery (blue apio)
1 yellow onion
1 tbsp cornstarch
2 tbsp soy sauce
1/2 cup chicken stock
1 tsp freshly cracked black pepper
2 red dried chili (optional)
3-4 tbsp canola oil
oil for deep frying

Directions:

Clean the chicken and place it in a bowl. Add black pepper (optional), cornstarch, 1 tbsp soy sauce mix well to coat all the chicken pieces and set aside.
Clean and cut onion and celery into bite size cubes and set aside in a bowl.

Heat oil for frying in deep pan on medium high heat.
Check oil by dropping a small piece of onion. When oil is ready, drop the chicken pieces one by one, but don't over crowed them. Fry in batches, if needed.
Fry till well done. Soy sauce will make the chicken look dark, so check it with a fork: if juices run clear, chicken is ready. Remove from oil with spatula and drain excess oil on paper towel.

Have ready within your reach the following: black pepper, oil, red chili, stock, chicken, vegetables, a wok or a large skillet and spatula.
Heat oil in wok on high heat. Add chili if you use and stir in hot oil until they turn dark. Add chicken and stir while you pour chicken stock, and continue stirring for another 30 seconds.

Add vegetables and soy sauce and continue stir-frying until liquid has evaporated partially and vegetables are cooked but still crispy.

Add black pepper and stir well till well coated. Switch of the heat.

Serve hot with plain rice, noodles or stir-fried rice.

Lemon Cake

2011-01-30T23:27:00.000-08:00

Ingredients:

8 eggs;
2 lemons;
350 g sugar;
8 tbsp vegetable oil;
300 g flour;
1 tsp baking powder;
pinch of salt;
powdered vanilla sugar;

Directions:

Preheat oven at 350 F. Grease and powder with flour a baking pan.
Shred lemon zest and squeeze juice. Crack the eggs, place egg whites in a large mixing bowl, set aside egg yolks .
Add pinch of salt to egg whites and mix well till they become a firm white foam. Add sugar slowly continuing to mix.
Add oil to egg yolks and mix, then pour into egg whites slowly. Add lemon juice, lemon zest to mixture and combine well. Then add flour and baking powder and mix well, but gentle with a spatula.
Pour batter in pan and bake for about 40 min or until a toothpick inserted come out clean.
Allow 10-15 min to cool down the cake. Remove from pan, cut into squares place on serving dish, powder with vanilla sugar, decorate with lemon zest and serve.
Preserve wrapped in plastic foil.

Dal Tadka

2010-09-28T20:19:00.000-07:00

Ingredients:

1 cup green lentil
1 medium-sized onion
2 tomatoes
3 green chillies
2-3 cloves garlic
2-3 eggs
salt to taste
5 tbsp oil
1/2 tsp turmeric powder
1/2 tsp fenugreek (methi) powder
bunch of cilantro

Directions:

Wash lentil and soak in water for about 1 hour, then pressure - cook lentil for 2-3 whistle. Drain lentil and set aside.
Chop onion into small cubes. Chop tomatoes and chiilies, mince garlic. Chop cilantro.
Heat 3-4 tbsp oil in non-stick saucepan. Add onion to it and fry on medium-high for a few minutes until onion becomes soft.
Add green chillies, garlic and saute for few minutes but not too long, garlic will become bitter.
Add tomatoes and saute 1-2 minutes. Add turmeric and fenugreek and mix well.
Now add lentil, salt and little water if your mixture is too dry. Cook on medium-low heat for 4-5 minutes stirring occasionally.
In a separate pan heat 1-2 tbsp oil. Crack eggs and slightly beat them with pinch of salt. Add to pan and make scrambled egg. When done add to lentil mixture and stir well.

Add chopped cilantro to lentil tadka, mix well then turn off the heat.
Garnish with green chillies and onion. Serve hot with roti.

Banana Bread

2010-09-28T10:51:00.000-07:00

Ingredients:

3 ripe bananas
2 cup all purpose flour
2 eggs
1/2 cup oil
1 cup sugar
1 tsp baking soda
1 tsp baking powder
pinch of cinnamon powder
vanilla
lemon zest (optional)

Directions:

Preheat oven at 350 °F (180 °C). Grease a loaf pan with oil or butter and keep aside.
In a mixing bowl mix sugar, oil and eggs. Mash bananas with a fork, add to bowl and mix well. Add baking powder, baking soda, cinnamon, vanilla and mix well.
Add flour to the mixture and mix evenly with a spatula. You should have a thick batter.

Pour the batter in loaf pan and bake 30-40 min or until done. Check if baked with a toothpick, insert in bread, if toothpick comes out clean your bread is baked.

Minestrone

2010-09-27T17:21:00.000-07:00

Ingredients:

1 medium carrot
2 stalks celery
1 medium onion
1 medium potato
1 cup canned green beans
1 medium zucchini
1.5 cup cabbage
2 cloves garlic
3 tbsp olive oil
3 tbsp butter
2 cups chicken broth
1 cup tomato paste
1 cup canned navy beans
salt to taste
1/2 tsp dried basil, crumbled
1/2 tsp pepper
1-2 bay leaf

Directions:

Chop onion, celery, carrot, green beans. Cut into cubes zucchini, potato. Coarsely shred cabbage and mince garlic.
In a pot heat oil and butter, add onion, saute until soft. Stir in carrots and potato and saute for few minutes.
Stir in celery and saute for 5 minutes (if you use fresh green beans add them along with celery and saute) . Add zucchini and saute for another 3 minutes.
Add cabbage and garlic, cook for 1 minute.
Add broth, tomato paste, bay leaf, pepper, basil, salt and water to cover completely the vegetables. Rinse and drain navy beans and add to soup. Cook covered over medium-low heat, stirring occasionally, until vegetables are cooked and soup is thick.

Garnish with chopped parsley if desired.

Chicken Biryani

2010-09-24T22:12:00.000-07:00

Ingredients:

2 lb chicken
1 cup basmati rice
1 cup yogurt
1 big onion
3 green chillies
1/3 cup tomato paste (optional)
1 bunch cilantro
1 bunch of mint leaves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp black cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
few black peppercorns
whole garam masala (bay leaves, cloves, cinnamon stick, green cardamon)
1/2 tsp garam masala powder (optional)
salt to taste
oil
pinch of saffron

Directions:

Wash, remove skin and cut the chicken into bite-size cubes (you can use whole pieces of chicken as well).
Peel off onion, chop then fry with a little oil till becomes soft.
In a bowl make a marinade with: yogurt, tomato paste, cumin seeds, chopped chillies, 2/3 chopped cilantro, chopped mint, ginger-garlic paste, chilli powder, cumin, coriander, turmeric, peppercorns, garam masala, salt, 1-2 tbsp oil, 2/3 of fried onion. Mix well all ingredients and add to chicken. Marinate for 30 min in refrigerator.
Wash the rice and soak in water for 20-30 min. In a saucepan boil water, add salt, little oil, whole garam masala, cumin if desired. When water is boiling add rice. Boil the rice until 50 % cooked, then drain the water using a colander.

Soak saffron in few tablespoons warm water.
In a heavy-bottomed pan place marinated chicken, arrange with a spoon the pieces of chicken to have a straight layer. Add half quantity of rise make a layer sprinkle fried onion, chopped cilantro then add remaining of rise, fried onion, cilantro. Sprinkle saffron water on rise.
Cover the pan with a lid wich fits well the pan. Slow cook the biryani for about 30 min on very low heat.
Garnish with boiled egg halves, cucumber slices, lemon slices and raita.

Zucchini Fry

2010-09-24T20:19:00.000-07:00

Ingredients:

2 zucchini
3 eggs
1 cup flour
oil to fry
salt
black pepper

Directions:

Wash and cut zucchini into very thin slices. Put zucchini in a bowl, sprinkle little salt and set aside for a few minutes.
In another bowl crack the eggs and beat with pinch of salt and pepper.
Place flour in a plate. Squeeze zucchini slices with your palms, pass through flour then through beaten egg.

Heat oil in non-stick pan. Fry zucchini slices on medium low heat till they turn golden.

Lentil Soup

2010-09-24T19:51:00.000-07:00

Ingredients:

1/2 cup red lentil (masoor dal)
1 medium size onion
2 green chillies
1/2 cup tomato paste
2-3 tbsp oil
2 tsp black mustard seeds
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
fresh cilantro

Directions:

Wash lentil very well and soak for 30 min.
Peel off onion and chop, split chillies in two.
In a saucepan heat oil, add mustard and fry till they splutter, then add onion and fry for a few minutes till becomes soft. Add green chillies, tomato paste and fry 1 minute. Add 3 cups water, lentil and all spices.

Cover with lid and boil 20-25 min on medium low heat.
Garnish with chopped cilantro and serve.

Bread

2010-09-23T10:56:00.000-07:00

Ingredients:

6 cups all purpose flour
3 - 3.5 cups water
3 tsp dry yeast
3 tsp sugar
1.5 tsp salt
3 tbsp oil
sesame seeds (optional)
1 egg white (optional)

Directions:

Place flour in a big bowl, add salt and mix it.
Heat water at about 40 °C( 104 °F). In a cup mix yeast, sugar and a little amount of water just enough to activate the yeast. Add yeast to flour and start to knead. Add 1/2 cup water at a time and knead well for a few minutes or until you have soft dough. At the end add 1-2 tbsp oil , knead well then cover your dough with a damp cloth. Let dough to rise for about 1 hour.
Spread a little oil or flour on a surface and knead a little your dough then divide into 3( or 2 if you have big pan) and shape into loafs. Place loafs in pan already wiped with oil. Cover with damp cloth and let the dough to rise again for 30 min - 1 hr.

Preheat the oven at 180 C (350 F) for few minutes and bake your bread for 30-40 minutes or until golden. When bread is done, wipe with beaten egg white and sprinkle sesame.
Serve in breakfast or sandwich.

Cheese Crackers

2010-09-23T10:22:00.000-07:00

Ingredients:

2.2 lb all purpose flour (1 kg)
1.1 lb quark (or ricotta, cottage cheese) (500 g)
0.5 lb shredded feta cheese (250 g)
0.5 baking margarine or butter
1 tsp dry yeast or 15 g instant yeast
1 tsp baking soda
2 egg yolk
2-3 tbsp sour cream
1-2 tbsp oil
2 tsp cumin seeds + more to spread on crackers
1 tsp salt
mineral water as needed

Directions:

In a big bowl place flour, add all ingredients and start to knead. Add mineral water just as much you need to make a soft dough. When your dough is ready wrap in plastic foil and refrigerate for 30 minutes.
Spread flour on your rolling surface and roll your dough into in thin sheet, then cut into thin stripes or as desired. Place crackers on pan with parchment paper. With a brush apply beaten egg white on crackers and sprinkle cumin seeds (or sesame seeds, shredded cheese, etc.).

Preheat the oven at 180 °C (350 °F) then bake your crackers until they turn golden.

Cheese Pizza

2010-09-22T22:28:00.000-07:00

Ingredients:

2 cups all purpose flour
1 tsp dry yeast
1 tsp sugar
1 cup warm water (40 °C)
1 egg
pinch of salt
3-4 tbsp olive oil
2 cups shredded mozzarella cheese
1 medium tomato
1 cup ketchup
2-3 pinches of oregano
pinch of black pepper

Directions:

In a bowl place flour with pinch of salt and mix. Mix yeast, sugar and little warm water to activate the yeast then add to flour along with the egg. Knead well the ingredients into a soft dough. At the end add 1-2 tbsp olive oil and knead well then let dough to rise covered with a damp cloth for about 30-40 minutes.
On rolling surface sprinkle little oil and roll your dough into a round sheet, place it in a pizza pan. Spread ketchup, mozzarella cheese, tomato slices then sprinkle oregano and black pepper.

Preheat the oven at 180 °C (350 °F), then bake pizza for about 20- 25 minutes.

Creme Brulee

2010-09-21T22:45:00.000-07:00

Easy Caramel Custard

Ingredients:

10 eggs
32 oz milk
12 tbsp sugar + 1/2 cup
vanilla flavor

Directions:

To make this custard you will need 2 pans, one bigger than other, both pan should not have plastic handles because you are going to introduce in oven so you don't want them melted.
Preheat the oven at 350° F (180° C)
Heat the small pan and melt 1/2 cup sugar. Once sugar has completely melted remove from heat and spread the caramel on bottom and side by rotating the pan. Hold the pan with some kitchen gloves or towels and rotate to spread evenly the caramel. This will take about 1 minute till the caramel becomes hard. Let it to cool down.
In a big bowl crack the eggs and beat them well, then add sugar (12 tbsp) and milk. Mix well ingredients and add vanilla flavor.
Pour the milk-egg liquid in pan with caramel, then set the pan into the bigger pan and carefully pour hot water in big pan (bain-marie). Introduce in oven and bake for about 40-50 minutes or until becomes firm.

Refrigerate and serve simple or with desired fruits.

Catla Fish Curry

2010-09-21T20:40:00.000-07:00

Ingredients:

1.5 lb catla fish
1 onion
1 tbsp ginger-garlic paste
6 oz tomato paste
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp black pepper powder
5-6 tbsp vegetable oil
salt to taste
fresh cilantro for garnish

Directions:

Cut and clean well the fish. Marinate with salt and turmeric powder. Set aside for about 30 min.
Heat the oil in a non-stick pan, add the fish and fry both side until turns golden color then set aside.
Add to oil very finely chopped onion and fry for a few minutes or until soft then add ginger-garlic pasteand fry until raw smell goes.
Add tomato paste and fry for 1 minute then add chilli powder, cumin powder, coriander powder, garam masala and pepper and stir well the mixture. Add salt per your taste and 1 - 1/2 cup of water to make a gravy. Now put the fish in gravy, cover with a lid and cook for 15- 20 minutes or until the gravy becomes thick.

Garnish with chopped cilantro and serve hot with rice.

Chicken Liver Curry

2010-09-20T21:59:00.000-07:00

Ingredients:
makes 4 serving

1,25 lb chicken liver
1 medium size onion
3 green chillies
6 oz tomato paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1/2 tsp red chilli powder
salt to taste
3 tbsp sunflower oil
bunch of chopped cilantro

Directions:

Wash chicken liver and cut into medium size pieces. Set aside.
Peel off onion and chop into very small cubes. Split chillies in 2-3 pieces.
I a pan heat the oil and add chopped onion along with chillies. Fry for a few minutes until onion becomes soft then add tomato paste and fry.
Add to the mixture coriander powder and turmeric. Stir well and fry for a few seconds.
Add chicken liver and fry stirring the mixture. Add 1-2 cups of water, red chilli powder, garam masala powder, cumin powder and salt. Cover with lid and cook on medium low heat 20-25 minutes or until the liver is done.

Garnish with chopped cilantro and serve with basmati rice or roti.

Spicy Aloo Paratha

2010-09-20T17:36:00.000-07:00

Indian Flat Bread Stuffed With Potato
Ingredients:
makes 4 serving

1 cup flour
1/2 cup water
2 medium potatoes
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp chilli powder
bunch of chopped cilantro
1/2 cup of water
salt to taste
flour for rolling
sunflower oil to fry

Directions:

Peel off potatoes, cut into small cubes and boil in water till soft. After potatoes are cooked drain the water and smash potatoes when still hot then let to cool down.
Add spices to smashed potatoes, chopped cilantro and salt per your taste. Mix well.
In a bowl place the flour, add pinch of salt then slowly add water and knead into a soft but elastic dough. Wrap the dough in plastic foil and let it for about 10 min.

Unwrap the dough and divide into 4 balls. With a rolling pin, roll the balls into 5 inch diameter circle, put about 2 tablespoons of stuffing in middle then close and shape the dough into balls.
Spread flour on surface and roll the stuffed balls into round sheets.
Heat a non-stick pan then place your parathas and fry one side until the visible side change its color into yellow. Fry both side and slightly spread oil and fry more for about 30 seconds each side.

Serve parathas with fresh cold yogurt.

Creamy Eggplant Salad

2010-09-16T18:57:00.000-07:00

Ingredients:

1 lb eggplant
1 egg yolk
200 ml vegetable oil
salt to taste

Directions:

Roast the eggplant on stove, turning each side to make sure that the eggplant is roasted properly. After the eggplant has been roasted let it to cool down. Peel off the eggplant and chop it into a paste.

In a bowl place egg yolk and spread a pinch of salt on top of it. Let it for a few minutes.

With the egg yolk and oil you are going to make mayonnaise, so make sure that both have room temperature. Stir the egg yolk in one direction while adding oil in drops. Make sure to not add too much oil to the egg yolk until it will have consistency.
When the oil has blended with the egg yolk and mayonnaise is ready, add the eggplant paste. Adjust taste with salt.
Refrigerate and then serve with bread.

Tip:
If you like a bit of spice you can add very finely chopped onion or garlic.