Post by SupremeSohni on May 19, 2007 20:19:07 GMT 10
Half hour Recipes
MUNCHY SALAD
INGREDIENTS
* 2 cups shredded cabbage
* 1 cup shredded lettuce
* 1 cup chopped spring onion
* 1/4 cup boiled green peas
* 2 hard boiled eggs, sliced finely
* 2 cups noodles, broken up into small bits
* 1 tbsp butter
* 3 tbsp roasted almonds
* 3 tbsp roasted seasame seeds
PREPARATION
In a pan, heat the butter and sauté 1 cup of the crushed noodles till brown. Take the pan off the heat and allow to cool. In a large mixing bowl, mix the cabbage, lettuce, eggs, onions and peas lightly. Pour the butter and noodle dressing over the dry ingredients. Mix is well by tossing. Add the remaining noodles and sesame seeds. Mix salad thoroughly. Garnish with almonds and serve immediately.
CRISP CREAMY TOASTS
INGREDIENTS
* 6 slices fresh bread
* 1 carrot finely grated
* 1 potato shredded
* 1 cucumber grated
* 1 tbsp. cabbage grated
* 1 capsicum finely sliced
* 1 tbsp. butter
* 1 tbsp. grated cheddar cheese
* 1 tbsp. corn flour
* 1 cup milk
* 1/2 tsp. black pepper powder
* Salt to taste
PREPARATION
Melt the butter in a pan. To it, add the vegetables. Stir fry for 3-4 minutes. Make a smooth paste of the corn flour and milk and add to the vegetables in the pan, stirring continuously. Add salt, pepper and grated cheese. Stir and cook till thick. Cool for 10 minutes. Heap onto bread slices and grill in a pre-heated oven for 5-7 minutes. Serve hot.
MUSHROOM SOUP
INGREDIENTS
* 2 cups button mushrooms
* 3 cups vegetable stock
* 2 sprigs spring onions, finely chopped
* ½ inch ginger, finely chopped
* 1/2 tsp black pepper
* Salt
PREPARATION
Clean the mushrooms and slice them. Bring the stock to boil in a pre-heated pan. Simmer for 15 minutes. Add mushrooms, onions, ginger, salt and pepper [last two ingredients to taste]. Boil for about 10 minutes more on a low flame. Serve hot.
JEERA RICE
INGREDIENTS
* 1 tablespoon butter or ghee
* 2 teaspoons cumin seeds (jeera)
* 2 cups uncooked and cleaned Basmati rice
* 4 cups water
* Lemon Juice
* Salt
PREPARATION
Microwave butter or ghee in a large, steep sided microwave-safe bowl, covered on 100% power for about 30 seconds till melted. Add the cumin (jeera) seeds and microwave on 100% power till they emanate their characteristic aroma. Add the rice, lemon juice, water and salt. Stir the ingredients thoroughly. Cover the bowl and microwave on 100% power for about 12 minutes, stirring at regular intervals. The time of cooking could vary, check the texture of the rice grains to prevent over or under cooking. Allow the dish to stand for about 5 minutes before serving.
ALOO POSHTO
INGREDIENTS
* 2 tablespoons poppy seeds (khus khus)
* 3 green chillies
* 6 big potatoes peeled and diced
* 3 tablespoons mustard oil
* 3 whole dry red chillies
* ½ teaspoon turmeric powder
* ½ cup water
* Salt
* Fresh coriander leaves, chopped
PREPARATION
Roast the poppy seeds on a microwave-safe plate for about 1 minute, stirring at 30 seconds. Cool and grind the seeds, along with the green chillies and a little bit of water to make a fine paste. Please the diced potato in a wide microwave-safe bowl and sprinkle them with a little oil. Mix well and microwave uncovered at 70% for approximately 5 minutes (or until lightly browned), stirring the potatoes at least once in between. Remove from microwave and place aside on a plate. Pour the remaining oil, dry red chillies, turmeric powder and poppy seed paste in the microwave safe bowl. Mix thoroughly and cook uncovered at 70% percent for about 5 minutes, or just till the oil has left the sides of the bowl. Add potatoes, water and salt, stir, microwave at 70% power till potatoes are soft. Make sure you stir occasionally to keep the ingredients from burning. Garnish with the coriander leaves and serve hot.
CHICKEN AND PASTA STIR-FRY
INGREDIENTS
* 250 grams sun-dried tomatoes in oil
* 500 grams chicken breast fillets, cut into thin strips
* 2 cloves garlic, crushed
* 1/2 cup cream
* 2 Tablespoons basil, shredded
* 400 grams penne pasta, cooked
* 2 tablespoons pine nuts, toasted
PREPARATION
Drain the canned tomatoes. Save the oil. Cut the tomatoes into thin slices. Heat a wok or a deep thick sided frying pan until very hot. Add one tablespoon of the oil from the canned tomatoes and coat the sides of the wok / vessel by swirling it around. Stir fry the chicken strips in sets, adding more oil as per necessity. When done, place all the fried chicken strips in the wok. Add the crushed garlic, tomatoes and cream. Simmer for 4-5 minutes. Stir in the basil and pasta and cook for 3-4 minutes. Serve garnished with the toasted pine nuts.
HUMMUS
INGREDIENTS
* 15 ounce can of garbanzo beans, drained
* 3 tablespoons fresh lemon juice
* 1/4 cup sesame or tahini paste
* 4 cloves garlic, minced
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 3 Tablespoons olive oil
* 2 Tablespoons parsley, finely chopped
* 1 teaspoon paprika
* Pita bread
PREPARATION
In a blender combine beans, lemon juice, sesame / tahini paste, garlic, olive oil, salt, and pepper until the mixture becomes a smooth paste. Spoon into a serving bowl and garnish lightly with parsley and paprika. Serve with pita bread and a vegetable salad.
FRIED OR FRENCH TOAST RECIPE
INGREDIENTS
* 6 thick slices bread
* 1 cup milk
* 1 egg, beaten
* Butter
* Salt
* Powdered sugar
PREPARATION
In a bowl, mix together the milk, salt, and beaten egg. Dip each bread slice into the batter until saturated. Drain slightly and fry in hot butter, turning over until lightly browned on both sides. Dust with powdered sugar and serve hot.
ICED TOMATO SOUP
INGREDIENTS
* 1 can tomato soup
* 1-1/2 cup sour cream
* 1 teaspoon basil, finely chopped
* 1 tablespoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 tray ice cubes
* Chopped parsley
PREPARATION
Blend together all the ingredients except the parsley in a food processor (with the lid on) for about 10 seconds. Pour into chilled mugs, garnish with the chopped parsley and serve.
SESAME CHICKEN
INGREDIENTS
* 4 boneless skinless chicken breast halves
* 3 tablespoons soy sauce
* 1/2 cup flour
* 2 tablespoons sesame seeds
* Dipping sauce such as barbeque or Sweet & Sour
PREPARATION
Preheat oven to 250 degrees Celsius. Beat flat the chicken with a mallet or a rolling pin. Cut into strips of approximately 1 inch by 4 inches. Drain the excess water from the strips. Marinate in soy sauce for about 5 minutes. Make a mixture of the flour and sesame seeds. Coat the chicken strips with this mixture. Lightly grease a tray and lay out the coated chicken strips on it. bake for about 15 minutes, turning them over when one side is done.
MUNCHY SALAD
INGREDIENTS
* 2 cups shredded cabbage
* 1 cup shredded lettuce
* 1 cup chopped spring onion
* 1/4 cup boiled green peas
* 2 hard boiled eggs, sliced finely
* 2 cups noodles, broken up into small bits
* 1 tbsp butter
* 3 tbsp roasted almonds
* 3 tbsp roasted seasame seeds
PREPARATION
In a pan, heat the butter and sauté 1 cup of the crushed noodles till brown. Take the pan off the heat and allow to cool. In a large mixing bowl, mix the cabbage, lettuce, eggs, onions and peas lightly. Pour the butter and noodle dressing over the dry ingredients. Mix is well by tossing. Add the remaining noodles and sesame seeds. Mix salad thoroughly. Garnish with almonds and serve immediately.
CRISP CREAMY TOASTS
INGREDIENTS
* 6 slices fresh bread
* 1 carrot finely grated
* 1 potato shredded
* 1 cucumber grated
* 1 tbsp. cabbage grated
* 1 capsicum finely sliced
* 1 tbsp. butter
* 1 tbsp. grated cheddar cheese
* 1 tbsp. corn flour
* 1 cup milk
* 1/2 tsp. black pepper powder
* Salt to taste
PREPARATION
Melt the butter in a pan. To it, add the vegetables. Stir fry for 3-4 minutes. Make a smooth paste of the corn flour and milk and add to the vegetables in the pan, stirring continuously. Add salt, pepper and grated cheese. Stir and cook till thick. Cool for 10 minutes. Heap onto bread slices and grill in a pre-heated oven for 5-7 minutes. Serve hot.
MUSHROOM SOUP
INGREDIENTS
* 2 cups button mushrooms
* 3 cups vegetable stock
* 2 sprigs spring onions, finely chopped
* ½ inch ginger, finely chopped
* 1/2 tsp black pepper
* Salt
PREPARATION
Clean the mushrooms and slice them. Bring the stock to boil in a pre-heated pan. Simmer for 15 minutes. Add mushrooms, onions, ginger, salt and pepper [last two ingredients to taste]. Boil for about 10 minutes more on a low flame. Serve hot.
JEERA RICE
INGREDIENTS
* 1 tablespoon butter or ghee
* 2 teaspoons cumin seeds (jeera)
* 2 cups uncooked and cleaned Basmati rice
* 4 cups water
* Lemon Juice
* Salt
PREPARATION
Microwave butter or ghee in a large, steep sided microwave-safe bowl, covered on 100% power for about 30 seconds till melted. Add the cumin (jeera) seeds and microwave on 100% power till they emanate their characteristic aroma. Add the rice, lemon juice, water and salt. Stir the ingredients thoroughly. Cover the bowl and microwave on 100% power for about 12 minutes, stirring at regular intervals. The time of cooking could vary, check the texture of the rice grains to prevent over or under cooking. Allow the dish to stand for about 5 minutes before serving.
ALOO POSHTO
INGREDIENTS
* 2 tablespoons poppy seeds (khus khus)
* 3 green chillies
* 6 big potatoes peeled and diced
* 3 tablespoons mustard oil
* 3 whole dry red chillies
* ½ teaspoon turmeric powder
* ½ cup water
* Salt
* Fresh coriander leaves, chopped
PREPARATION
Roast the poppy seeds on a microwave-safe plate for about 1 minute, stirring at 30 seconds. Cool and grind the seeds, along with the green chillies and a little bit of water to make a fine paste. Please the diced potato in a wide microwave-safe bowl and sprinkle them with a little oil. Mix well and microwave uncovered at 70% for approximately 5 minutes (or until lightly browned), stirring the potatoes at least once in between. Remove from microwave and place aside on a plate. Pour the remaining oil, dry red chillies, turmeric powder and poppy seed paste in the microwave safe bowl. Mix thoroughly and cook uncovered at 70% percent for about 5 minutes, or just till the oil has left the sides of the bowl. Add potatoes, water and salt, stir, microwave at 70% power till potatoes are soft. Make sure you stir occasionally to keep the ingredients from burning. Garnish with the coriander leaves and serve hot.
CHICKEN AND PASTA STIR-FRY
INGREDIENTS
* 250 grams sun-dried tomatoes in oil
* 500 grams chicken breast fillets, cut into thin strips
* 2 cloves garlic, crushed
* 1/2 cup cream
* 2 Tablespoons basil, shredded
* 400 grams penne pasta, cooked
* 2 tablespoons pine nuts, toasted
PREPARATION
Drain the canned tomatoes. Save the oil. Cut the tomatoes into thin slices. Heat a wok or a deep thick sided frying pan until very hot. Add one tablespoon of the oil from the canned tomatoes and coat the sides of the wok / vessel by swirling it around. Stir fry the chicken strips in sets, adding more oil as per necessity. When done, place all the fried chicken strips in the wok. Add the crushed garlic, tomatoes and cream. Simmer for 4-5 minutes. Stir in the basil and pasta and cook for 3-4 minutes. Serve garnished with the toasted pine nuts.
HUMMUS
INGREDIENTS
* 15 ounce can of garbanzo beans, drained
* 3 tablespoons fresh lemon juice
* 1/4 cup sesame or tahini paste
* 4 cloves garlic, minced
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 3 Tablespoons olive oil
* 2 Tablespoons parsley, finely chopped
* 1 teaspoon paprika
* Pita bread
PREPARATION
In a blender combine beans, lemon juice, sesame / tahini paste, garlic, olive oil, salt, and pepper until the mixture becomes a smooth paste. Spoon into a serving bowl and garnish lightly with parsley and paprika. Serve with pita bread and a vegetable salad.
FRIED OR FRENCH TOAST RECIPE
INGREDIENTS
* 6 thick slices bread
* 1 cup milk
* 1 egg, beaten
* Butter
* Salt
* Powdered sugar
PREPARATION
In a bowl, mix together the milk, salt, and beaten egg. Dip each bread slice into the batter until saturated. Drain slightly and fry in hot butter, turning over until lightly browned on both sides. Dust with powdered sugar and serve hot.
ICED TOMATO SOUP
INGREDIENTS
* 1 can tomato soup
* 1-1/2 cup sour cream
* 1 teaspoon basil, finely chopped
* 1 tablespoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 tray ice cubes
* Chopped parsley
PREPARATION
Blend together all the ingredients except the parsley in a food processor (with the lid on) for about 10 seconds. Pour into chilled mugs, garnish with the chopped parsley and serve.
SESAME CHICKEN
INGREDIENTS
* 4 boneless skinless chicken breast halves
* 3 tablespoons soy sauce
* 1/2 cup flour
* 2 tablespoons sesame seeds
* Dipping sauce such as barbeque or Sweet & Sour
PREPARATION
Preheat oven to 250 degrees Celsius. Beat flat the chicken with a mallet or a rolling pin. Cut into strips of approximately 1 inch by 4 inches. Drain the excess water from the strips. Marinate in soy sauce for about 5 minutes. Make a mixture of the flour and sesame seeds. Coat the chicken strips with this mixture. Lightly grease a tray and lay out the coated chicken strips on it. bake for about 15 minutes, turning them over when one side is done.
SupremeSohni
