International Recipes

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Baked Tamales
2008-05-30 11:43:00
2 Pound Ground beef1 Can Tomatoes (14 oz)2 Tablespoon Chili powder OR5 Teaspoon Ground ancho (pasilla) chile PLUS1 Teaspoon Cumin AND1/4 Teaspoon Cinnamon1 Garlic clove, crushed1 Teaspoon Salt1 Cup Black olivesCORN MEAL DOUGH:4 Cup Corn meal2 Teaspoon Salt8 Cup Water2 Eggs, well beaten4 Tablespoon ButterIn skillet, sauté beef in pan until brown. Add tomatoes, chili powder,garlic, salt and olives. Cook 15 minutes.Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meatmixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at325'F. or until browned.CORN MEAL DOUGH:Add corn meal and salt to water in pot. Bring to boil and cook over mediumheat until thick, 5−10 minutes. Add eggs and butter. Stir well.
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Arroz Blanco
2008-05-28 11:42:00
3 tablespoons olive oil1 ½ cups long grain rice1/4 cup minced white onion1 clove garlic, minced3 cups chicken, turkey or pork broth, or water1 teaspoon saltPlace the oil in a heavy pot or Dutch oven over medium heat, add the riceand cook, stirring frequently, for 3 − 4 minutes. The rice should not beallowed to brown. Add the onion and garlic and cook one minute more,stirring almost constantly. Stir the salt intothe broth, add it to the rice,bring to a boil, cover the pot, turn the heat to very low, and cook for 15minutes. Stir the rice, carefully, replace the top, turn off the heat andallow the rice to steam for 10 − 15 minutes.
More About: Arroz , Blanco

Italian Cream Cake
2008-05-25 11:39:00
Cake:3 1/2 cups shredded coconut1/2 cup unsalted butter1 cup vegetable shortening2 cups sugar5 eggs, separated2 cups cake flour1 teaspoon baking soda1 cup buttermilk1 teaspoon pure vanilla extract1/2 cup chopped pecansFrosting:2 − 8 ounce packages cream cheese, room temperature1 cup unsalted butter, room temperature2 teaspoons pure vanilla extract12 ounces confectioners' sugar1 − 8−ounce jar seedless raspberry preservesTo make cake: Heat oven to 325F. Spray 3 8−inch cake pans with non−stickvegetable spray. Dust with flour. Spread coconut out on a cookie pan andbake about 3 minutes, toss and bake another 3 minutes, until coconut islightly toasted. Set aside. Cream butter, shortening and sugar togetheruntil fluffy. Beat in egg yolks, 1 at a time. Sift together flour and bakingsoda. Add flour mixture and buttermilk alternately to the creamed mixture,beginning and ending with flour. Stir in vanilla, 1/2 cup coconut andpecans. Beat egg whites until stiff. Fold into cake mixtur...
More About: Italian , Cake

Irish Cream Cheesecake
2008-05-23 11:39:00
1 cup graham cracker crumbs1/4 cup sugar1/4 cup margarine, melted1 envelope unflavored gelatin1/2 cup cold water1 cup sugar3 eggs, separated2 (8 oz.) pkg. cream cheese, softened2 tablespoons cocoa2 tablespoons bourbon (or substitute 2 tbs. cold coffee)1 cup whipping cream, whippedCombine the graham cracker crumbs, sugar, and margarine. Press onto bottomof 9−inch springform pan. Soften gelatin in water, stir over low heat untildissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirringconstantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixingat medium speed on electric mixer until well blended. Gradually add thegelatin mixture and bourbon, mixing until well blended. Chill untilthickened, but not set. Beat the egg whites until foamy; gradually addingthe remaining sugar, beating until stiff peaks form. Fold egg whites andwhipped cream into cheese mixture and pour over crust. Chill until firm.
More About: Irish , Cheesecake , Cream

Mexican Baked Fish
2008-05-20 11:37:00
1−1/2 pounds cod1 cup salsa (hotness to taste)1 cup shredded sharp Cheddar cheese1/2 cup coarsely crushed corn chips1 avocado − peeled, pitted and sliced1/4 cup sour creamPreheat oven to 400F. Lightly grease one 8x12 inch baking dish. Rinse fishfillets under cold water, and pat dry with paper towels. Lay fillets side byside in the prepared baking dish. Pour the salsa over the top, and sprinkleevenly with the shredded cheese. Top with the crushed corn chips. Bake,uncovered, in the preheated oven for 15 minutes, or until fish is opaque andflakes with a fork. Serve topped with sliced avocado and sour cream.
More About: Baked , Fish , Mexican

Italian Sausage Soup
2008-05-18 11:38:00
1 pound Italian sausage1 clove garlic, minced2 (14 ounce) cans beef broth1 (14.5 ounce) can Italian−style stewed tomatoes1 cup sliced carrots1 (14.5 ounce) can great northern beans, undrained2 small zucchini, cubed2 cups spinach − packed, rinsed and torn1/4 teaspoon ground black pepper1/4 teaspoon saltIn a stockpot or Dutch oven, brown sausage with garlic. Stir in broth,tomatoes and carrots, and season with salt and pepper. Reduce heat, cover,and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, andsimmer another 15 minutes, or until zucchini is tender. Remove from heat,and add spinach. Replace lid allowing the heat from the soup to cook thespinach leaves. Soup is ready to serve after 5 minutes.
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Swiss Chicken Casserole
2008-05-15 11:35:00
6 boneless, skinless chicken breast halves1 can cream of chicken soup1 soup can water8 oz. sliced Swiss cheese1/2 stick butter1 package coarse bread crumbsCut the chicken into bite−sized pieces and place in the bottom of acasserole dish. In a small bowl, mix soup and water then pour over chicken.Put a layer of swiss cheese over this. Melt butter and add enough breadcrumbs to take up the butter. Sprinkle bread crumbs and butter over thecheese. Bake, covered with foil, in a 375F oven for 35−45 minutes untilnicely browned and bubbly.
More About: Chicken , Casserole

Mexican Manicotti
2008-05-13 11:36:00
1 lb. lean ground beef1 (16 ounce) can refried beans3 teaspoons chili powder3 teaspoons oregano1 (8 ounce) package manicotti shells2 1/2 cups water16 ounces picante sauce16 ounces sour cream1 cup shredded monterey jack cheese1/4 cup sliced green onions1/4 cup sliced ripe olivesIn bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon intouncooked manicotti shells. Place in greased 13x9 baking pan. Mix water andsauce, pour over manicotti. Cover and refrigerate 8 hours. Remove fromrefrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bakefor 8 minutes more.
More About: Mexican

Russian Tea Cakes
2008-05-10 11:34:00
1 cup butter1 teaspoon vanilla extract6 tablespoons confectioners' sugar2 cups all−purpose flour1 cup chopped walnuts1/3 cup confectioners' sugar for decorationPreheat oven to 350F. In a medium bowl, cream butter and vanilla untilsmooth. Combine the 6 tablespoons confectioners' sugar and flour; stir intothe butter mixture until just blended. Mix in the chopped walnuts. Rolldough into 1 inch balls, and place them 2 inches apart on an ungreasedcookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll inremaining confectioners' sugar.
More About: Russian , Cakes

Mexican Pizza
2008-05-08 11:32:00
1/2 lb. ground beef1/2 teaspoon salt1/4 teaspoon dried minced onion1/4 teaspoon paprika1−1/2 teaspoon chili powder2 tablespoons water8 small (6−inch diameter) flour tortillas1 cup Crisco shortening or cooking oil1 (16 oz.) can refried beans1/3 cup diced tomato2/3 cup mild picante salsa1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese1/4 cup chopped green onions1/4 cup sliced black olivesCook the ground beef over medium heat until brown, then drain off the excessfat from the pan. Add salt, onions, paprika, chili powder and water, thenlet mixture simmer over medium heat for about 10 minutes. Stir often.Heat oil or Crisco shortening in a frying pan over medium−high heat. If oilbegins to smoke, it is too hot. When oil is hot, fry each tortilla for about30−45 seconds per side and set aside on paper towels. When frying eachtortilla, be sure to pop any bubbles that form so that tortilla lays flat inoil. Tortillas should become golden brown. Heat up refried beans in a...
More About: Pizza , Mexican

Authentic Mexican Tortillas
2008-05-05 11:33:00
3 cups all−purpose flour2 teaspoons baking powder2 teaspoons salt3/4 cup shortening3/4 cup hot waterCombine the flour, baking powder, and salt. Either by hand or with a pastrycutter, cut in the shortening till the mixture is crumbly. If the mixturelooks more floury than crumbly, be sure to add just one or two moretablespoons of shortening till it is crumbly. Add about 3/4 cup hot water tothe mixture, or just enough to make the ingredients look moist. With yourhand or a large fork, knead the mixture making sure to rub the dough againstthe sides of the large mixing bowl to gather any clinging dough. If thedough still sticks to the side of the bowl, add a couple more tablespoons offlour until the dough forms a soft round shape. The dough is ready to rollout now, but it is best to let it rest. Cover it with a dish towel, and letit sit for about an hour or so.Take the dough, and pull it apart into 10 to 12 balls. Lightly flour yourrolling area, and roll each ball with a rolling pin to ...
More About: Mexican

Hot Mexican Spinach Dip
2008-05-03 11:31:00
1 (16 ounce) jar salsa1 (10 ounce) package frozen chopped spinach, thawed and drained2 cups shredded Monterey Jack cheese1 (8 ounce) package cream cheese, diced and softened1 cup evaporated milk1 (2.25 ounce) can chopped black olives, drained1 tablespoon red wine vinegarsalt and pepper to tastePreheat oven to 400F. In a medium baking dish, mix together salsa, choppedspinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives,red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to15 minutes, or until bubbly. Serve with tortilla chips.
More About: Mexican , Spinach

Keema Potli
2008-05-01 06:15:00
Serves 6Preperation Time 30 MinutesContentsLambIngredients1 cup of flour (maida)2 tblspns of semolina (rawa)Salt to taste¼ cup of ghee3 green chillies2 tblspns of oil to fry1 tspn of cumin seeds400 gms of minced mutton (keema)RecipeKnead together maida, rawa (suji), salt and ghee with warm water to make astiff dough. Keep covered for 30 minutes. Divide the dough into 20 balls.Chop green chillies finely. Keep aside. Heat two tblspns of oil in a kadai andadd cumin seeds. When they start crackling, add keema and sauté till halfcooked. Add a little water if required.Add chopped ginger, green chillies, red chilli powder, coriander and cuminpowders and salt and mix well. Cover and cook on low heat for 15 minutes.Add yogurt and cook on high flame for ten minutes, stirring continuously.Cook till the keema is fully cooked and completely dry.Sprinkle garam masala and coriander leaves and mix well. Cool. Divide intotwenty portions.Roll the dough balls into small puris (three inch diameter). ...

Chicken Xacuti
2008-04-29 06:15:00
Serves 2-3Preperation Time 30 MinutesContentsChicken Ingredients800 gms of chicken2 medium sized onions1 cup of grated coconut2 one inch sticks of cinnamon6 cloves4 dry red chillies½ tsp of turmeric powder2 tblspns of poppy seeds (khus khus)1 tspn of carom seeds (ajwain)1 tspn of cumin seeds1 tspn of peppercorns1 tspn of fennel seeds (saunf)4 Star anise (phoolchakri/badiyan)1 ½ tblspns of coriander seeds4-6 cloves of garlic1/3 cup groundnut oilSalt to taste1 tblspn of tamarind pulp¼ tspn of grated nutmegRecipe1. Wash, clean, remove the skin and cut chicken into twelve pieces. The sizeof the pieces used is normally a little smaller than the one used for chickencurry.2. Peel and chop the onions.3. Heat a little oil and slightly brown the grated coconut and keep aside.4. Now dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain,cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till anice aroma is given out. Grind to a paste together with garlic an...

Chicken Kandhari Kofta
2008-04-26 06:14:00
Serves 2Preperation Time 30 MinutesContentsChicken Ingredients500 gms of chicken mince½ tspn of cinnamon powderSalt to taste3 tblspns of oil¾ cup boiled onion paste1 tblspn of ginger-garlic paste1 tblspn of coriander powder1 tspn of red chilli powder½ cup of tomato puree2/3 cup of cashewnut paste½ tspn of garam masala powder2 tblspns of pomegranate syrup½ cup of fresh creamRecipe1.Mix cinnamon powder, one teaspoonful of salt and minced chickenthoroughly. Divide the mix into twelve equal portions. Shape them into balls(koftas). Keep the koftas aside.2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Addginger-garlic paste. Sauté for a minute, then add coriander powder and redchilli powder.3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cookfor five minutes on a high flame, stirring continuously.4.Add one and half cups of water and bring it to a boil. Add chicken koftasand cook for ten minutes, stirring occasionally. Add garam masa...

Chicken Chettinad
2008-04-24 06:14:00
Serves 2-3Preperation Time 15 MinutesContentsChicken Ingredients1 kg of chicken2 tspns of poppy seeds (khus khus)½ grated coconut1 tspn of fennel seeds1 tspn of coriander seeds½ tspn of cumin seeds6-8 of whole red chillies1 one inch stick of cinnamon3 green cardamoms2 of cloves½ tspn of turmeric powder½ cup of oil1 large onion2 tspns of chopped ginger2 tspnsof chopped garlic½ star anise1 tspn of red chilli powder3 medium sized of tomatoes1 lemon10-12 curry leavesFresh coriander for garnishingSalt to tasteRecipe1.Clean the chicken, remove skin and cut into twelve pieces.2.Chop the onions and tomatoes separately.3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds,cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds inoil and grind to a paste along with ginger and garlic.4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves andthe ground paste and sauté for some time. Add the tomatoes, red chillipowder and turmeric ...

Chicken and Mushroom Casserole
2008-04-21 06:13:00
Serves 4Preperation Time 45 MinutesContentsChicken IngredientsOne kg chicken cut into serving pieces250 gm fresh mushrooms, sliced1 green capsicum, sliced1 medium onion, chopped4 teaspoons cornflour2 chicken stock cubes225 gm canned tomatoesSalt and pepper to tasteChopped parsleyRecipe1) Preheat large browning dish for five minutes.2) Place chicken pieces into the preheated dish, skin side down. Cover withpaper towelling and cook on High for five minutes. Turn chicken pieces overand cook a further five minutes. Drain chicken pieces.3) Place mushrooms, capsicum and onion into browning dish and cook onHigh for threee minutes.4) Blend cornflour with small quantity of water, add to the browning dishwith crumpled stock cubes,tomatoes and tomato liquid. Season with salt andpepper. Return chicken pieces to the dish and stir well.5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.6) Sprinkle with choppped parsley.Serve with boiled rice or noodles.
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Curried Chicken Pieces
2008-04-19 06:13:00
Serves 4Preperation Time 45 MinutesContentsChicken IngredientsOne kg chicken piecesOne tablespoon oilOne tablespoon butterOne onion, choppedTwo sticks celery, slicedOne cooking apple, choppedOne clove garlic, crushedOne tomato, skinned and slicedOne green capsicum, choppedOne tablespoon curry powderOne tablespoon flourOne-and-a-half cup chicken stockRecipe1) Preheat large browning dish on High in the microwave oven for fiveminutes.2) Place chicken pieces with oil into dish and cook on High for six minutes.Turn over once during cooking.3) Remove chicken pieces and set aside. Wipe the browning dish.4) Place butter in the dish with onion, celery, apple, garlic, tomato andcapsicum. Cook on High for three minutes.5) Return chicken pieces to dish. Blend curry powder and flour with a smallquantity of stock. Add to chicken with remainder of stock.6) Cover and cook on High for twenty minutes. Stir occasionally duringcooking.
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Chicken Slice
2008-04-19 06:12:00
Serves 4Preperation Time 15 MinutesContentsChicken Ingredients500 gm minced raw chickenOne-and-a-half cups fresh breadcrumbs1 medium onion, gratedHalf teaspoon mixed dry herbsPinch nutmegHalf teaspoon saltQuarter teaspoon pepper1 tablespoon chopped parsley1 egg, lightly beatenRecipe1) Combine all ingredients well and lightly pack into small loaf dish ormicro-proof ring dish.2) Cover with plastic wrap and microwave on High for four minutes. Reducesetting to Medium for three minutes.3) Allow to stand for five minutes, covered, before slicing, or, chill and servecold with salad.
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Honey-spiced Chicken
2008-04-16 06:12:00
Serves 4Preperation Time 45 MinutesContentsChicken Ingredients60 g (2 oz) butter1/2 cup honey1 tablespoon french mustard2 teaspoons soy sauce1 teaspoon salt1 teaspoon mild curry powder1 kg chicken piecesRecipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.2) Add honey, mustard, soy sauce, salt and curry powder. Stir well tocombine.3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauceover chicken. Cook on high for 20 minutes. Baste frequently and turn piecesover at least once during cooking time. Allow to stand 10 minutes beforeserving. Serve with pan juices poured over chicken.
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Curried Chicken
2008-04-14 06:11:00
Serves 4Preperation Time 45 MinutesContentsChicken Ingredients1 kilo chicken pieces1 tablespoon oil1 tablespoon butter1 onion, chopped2 sticks celery, sliced1 cooking apple, chopped1 clove garlic, crushed1 tomato, skinned and sliced1 green capsicum, chopped1 tablespoon curry powder1 tablespoon flourOne-and-a-half cup chicken stockRecipe1) Preheat large browing dish in microwave oven on High for five minutes.2) Place the chicken pieces with oil into dish and cook on high for sixminutes. Turn over once during cooking.3) Remove chicken pieces and set aside. Wipe the browning dish clean.4) Place butter into dish with onion, celery, apple, garlic, tomato andcapsicum and cook on High for three minutes.5) Return chicken pieces to dish. Blend curry powder and flour with a smallquantity of stock. Add to chicken with the remaining stock.6) Cover and cook on High for twenty minutes. Stir occasionally duringcooking.

Lemon Chicken
2008-04-11 06:11:00
Serves 4Preperation Time 45 MinutesContentsChicken Ingredients2 teaspoons sugar1 clove garlic, crushed1 teaspoon green ginger, grated1 tablespoon honey1/4 cup lemon juice1 tablespoon dry sherry2 chicken stock cubes4 chicken fillets, cut into strips1 tablespoon oil1 tablespoon cornflour1 cup waterRecipe1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbledstock cubes in a bowl to form a marinade. Add chicken strips and marinatefor 30 minutes. Stir occasionally to coat.2. Drain chicken well and reserve marinade.3. Preheat a large browning dish on a microwave oven on HIGH for fiveminutes. Add oil and chicken strips and cook on High for three minutes. Stironce during cooking.4. Add reserved marinade, blended cornflour and water to chicken. Stir well.5. Cover and cook on High for five minutes.
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Xacuti
2008-04-09 06:10:00
Serves 2-3Preperation Time 45 MinutesContentsChickenIngredientsChicken 1 kgOnions, large 2 nosCoconut, large 1 nosTamarind concentrate 1/4 tspSalt To tasteTo be roasted in one tbsp. of OilRed chilies 7 nosCumin seeds 1/2 tspGarlic flakes 6 nosPoppy seeds (khus khus) 2 tspCloves 5 nosCoriander seeds 2 tbspDogorful (optional) 1/8 tspPeppercorns 1/2 tspTurmeric 1/2" pieceCaraway seeds (shahjeera) 1/2 tspCinnamon 1" pieceCardamoms 2 nosAniseeds 1/2 tspRecipe1. Grind the roasted spices together with 1 onion.2. Grate half a coconut and extract juice.3. Grate the other half and roast in a pan. Then grind it finely.4. Cut meat into small pieces, salt and set aside for 15 minutes.4. Then cook with a little water until all liquid dries up.5. Finely chop 1 onion, and sauté it.6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.7. Cook about 10 minutes.8. Add coconut juice and tamarind. Cook until well blended.

Butter Chicken
2008-04-06 06:09:00
Serves 4Preperation Time 1 HourContentsChicken Ingredients1 Tandoori Chicken - cut into 8 pieces1 onion - grated1 tsp ginger paste1 tsp garlic paste3/4 cup tomato puree1/2 tsp chilli powder2-3 green chillies - finely chopped100 gms buttersalt to taste200 gms creama few green coriander leaves - finely choppedRecipe1. Melt butter in frying pan. Add the grated onions & fry until golden brown.2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.3. Add the chopped green chillies, coriander leaves, salt and the chillipowder. Fry for 2-3 minutes.4. Turn heat to low & add the cream stirring constantly. Do not let it boil.Cook for a minute & turn off the heat.5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce onit.6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
More About: Butter

Murgh Kaali Mirch
2008-04-04 06:09:00
Serves 4Preperation Time 45 MinutesContentsChickenIngredients1 .. medium Chicken1 tsp .. fresh Ginger paste1 tsp .. fresh Garlic paste2 tsp .. coarsely ground black pepper corns1 tsp .. white pepper powder3 tbsp .. oil1/2 cup .. water2 tbsp .. lemon juice3 .. green chillies-slit lenghtwisesalt to tasteRecipe1. Mix together ginger & garlic pastes. Add salt, black pepper and whitepepper.2. Rub the paste on the chicken pieces. Leave aside for one hour.3. Heat oil in kadhai and add the chicken pieces4. Stir fry for 10-15 minutes.5. Lower the heat and add the green chillies and water.6. Simmer until chicken is tender.7. Add lemon juice and serve hot.

Tandoori Chicken
2008-04-02 06:05:00
Serves 4Preperation Time 30 minutesContentsChicken Ingredients1 (800 gms) of chicken1 tspn of kashmiri red chilli powder1 tblspn of lemon juiceSalt to tasteFor Marination200 gms of yogurt1 tspn of kashmiri red chilli powderSalt to taste2 tblspns of ginger paste2 tblspns of garlic paste2 tblspns of lemon juice½ tspn of garam masala powder2 tblspns of mustard oilFor basting of butter½ tspn of chaat masalaFor garnishingOnion rings and lemon wedgesRecipeSkin, wash and clean the chicken. Make incisions with a sharp knife onbreast and leg pieces.Apply a mixture of kashmiri red chilli powder, lemon juice and salt to thechicken and keep it aside for half an hour.Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twentyminutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemonjuice, garam masala powder and mustard oil to the yogurt.Apply this marinade onto the chicken pieces and refrigerate for three to fourhours.Put the chicken onto the skewers and cook in ...

Fruit and Chicken Salad
2008-03-31 08:15:00
Serves 1Preperation Time 15 MinutesContentsChicken IngredientsUnlimite d amounts of shredded lettuce, choppedCucumber and any other green salad1 apple1 pear1 orange1 kiwifruit2 oz (50g) cooked and chopped chicken breast2 tablespoons plain yogurt1 tablespoon wine vinegar1 clove garlic, crushedsalt and freshly ground black pepperRecipePlace the lettuce and green salad on a large dinner plate. Prepare the fruitsby peeling, coring and slicing. Lay the slices in a circle on top of the saladvegetables and in the centre put the chopped chicken.Serve with a dressing made of plain yogurt mixed with wine vinegar, garlicand seasonings.
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Chicken Liver Salad
2008-03-26 07:15:00
Serves 2Preperation Time 10 MinutesContentsChicken Ingredients6 spring onions, trimmed and chopped2 tomatoes, quartered2 ins (5 cm) cucumber, finely chopped2 rashers back bacon4 oz (100 g) chicken liverFreshly ground black pepper½ slice (1/2 oz/12.5 g) breadFor the dressing1 teaspoon French mustard3 tablespoons lemon juice1 tablespoon orange juice1 tablespoon wine vinegarSalt and black pepperRecipeDry-fry the spring onions in a non-stick pan. Mix together with the tomatoesand cucumber in a bowl.Trim all the fat from the bacon, grill well and chop into small pieces. Washand trim the livers and dry-fry with black pepper in a non-stick pan. Toastthe bread and cut into tiny squares.Prepare the oil-free dressing by placing all the ingredients in a screw-top jarand shaking well. Pour the dressing over the salad vegetables and toss well.Arrange the salad in 2 bowls and just before serving add the bacon, liversand toast squares to the centre of each bowl. Serve immediately.
More About: Salad , Liver

Chicken Shorba
2008-03-21 07:14:00
Serves 4Preperation Time 20 MinutesContentsChicken Ingredients500 gms of chicken bones1 tblspn oil100 gms of boneless chicken½ tspn of cumin seeds1 ltr water1 ½ tblspn of refined flour (maida)1 tblspn of chopped garlicWhite pepper powder1 tspn of butterSalt to tasteRecipeClean and wash chicken bones. Clean, wash and cut chicken into very smallpieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water,chopped garlic and cook till water is reduced to 600 ml. Strain and keepaside.Stir fry chicken pieces in butter till tender and keep the stock aside.Heat oil, add cumin seeds and refined flour, cook for a minute, stirringcontinuously. Then add the reduced chicken stock, chicken pieces, whitepepper powder and salt.Cook for some time and serve hot.You may add half a cup of fresh cream just before serving to make it a littlerich.

Murgh Ke Shami
2008-03-16 07:13:00
Serves 5Preperation Time 45 MinutesContentsChickenIngredients600 gms of boneless chicken½ cup of split bengal gram (chana dal)2 one inch pieces of ginger10-12 cloves of garlic2 medium sized of onions2 tblspns of coriander leaves2 tblspns of mint leaves2 tspns of lemon juice3 tblspns of oil to shallow fry½ tspn of cumin seeds1 tspn of coriander seeds5-6 peppercorns3-4 large cardamoms1 tspn of red chilli powder1 tspn of garam masala powder½ tspn of mace and cardamom powderSalt to tasteRecipeWash the boneless chicken and drain out excess moisture. Soak chana dalfor at least three hours. Peel and chop ginger and garlic finely.Chop the onions, coriander leaves, mint leaves and mix them with lemonjuice to make a stuffing. Divide into sixteen equal portions and keep aside.Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns andlarge cardamom, stir fry for half a minute on medium heat. Add choppedginger, garlic and chilli powder.Add boneless chicken and chana dal. Add two ...