INDIAN FOOD

Ingredients: 2 pounds Pork tenderloin 1 teaspoon Ground sage ½ teaspoon Salt ¼ teaspoon Pepper 1 clove Garlic; crushed ½ cup Water ½ cup dark Brown sugar 1 tablespoon Cornstarch 1/3 cup Light Balsamic Vinegar ½ cup Water 2 tablespoons low sodium soy sauce Directions: 1. Mix together the seasonings: sage, salt, pepper and garlic. 2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. 3. Cook on low for 6-8 hours before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. 4. Heat over medium and stir until mixture thickens, about 4 minutes. 5. Brush roast with glaze 2 or 3 times during the last hour of cooking. 6. Serve with remaining glaze on the side and how about some steamed broccoli or quinoa with some olive oil and lemon zest.

Ingredients: 4 pork chops 4 tablespoons fresh lemon juice 4 tablespoons honey 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce 1 tablespoon sherry wine 2 cloves garlic, minced Directions: 1. Combine all ingredients in a plastic zipper bag and refrigerate for a day (quickly putting everything together first thing in the morning is easy and works well). 2. At cooking time, drain chops and reserve some of the marinade for basting, then either preheat a grill with medium-hot coals or preheat your broiler; depending on the thickness of your pork chops, total cooking time should take 12 to 15 minutes, turning once and basting with the reserved marinade a couple of times early on.

Ingredients: 1/2 cup uncooked quinoa 1 cup water cherry tomatoes, quartered red onion, chopped garbanzo beans (chickpeas), about 1/2 can - drained and rinsed avocado, chopped 2 tbs. (or so) freshly squeezed lemon 2 tbs. (or so) good quality olive oil salt to taste feta cheese, crumbled Directions: 1. In a small saucepan add the 1 cup of water and the 1/2 cup of quinoa. Bring to a boil then reduce the heat and simmer, covered, until the liquid has been absorbed (about 15 minutes). 2. Set aside to cool. 3. In a medium bowl combine the cherry tomatoes, red onion, chickpeas and avocado. Squeeze a wedge of lemon over the top and drizzle with olive oil. Salt to taste, but salting lightly if you will be using the crumbled feta. Stir gently to combine. Add the quinoa, stirring gently again to combine. 4. Spoon onto serving plates and top with crumbled feta.

Ingredients: 4 boneless skinless chicken breast halves 4 -5 teaspoons taco seasoning mix 1 cup salsa 1 -1 1/2 cup shredded cheddar cheese 2 tablespoons sour cream (optional) Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place chicken breasts in a lightly greased 9x13 inch baking dish. 3. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. 6. Top with sour cream if desired, and serve.

Ingredients Hot dog buns 4 Grated cheese 1/2 cup Mustard paste 1 tsp Onion sliced 2 Capsicum chopped 1 Ketchup 2 tbsp Oil as required For Chili Chicken Topping: Boneless chicken 1 cup Chili sauce 1 tbsp Soya sauce 1 tbsp Chili garlic sauce 1 tbsp Salt 1/2 tsp Black pepper 1/2 tsp Flour 2-3 tbsp Oil for fry Directions For chicken topping: Marinate chicken with chili sauce, soya sauce, chili garlic sauce, salt and black pepper for 10 minutes. Now sprinkle flour and mix it nicely. Then heat oil and fry chicken till light golden. Mix chicken with capsicum and ketchup Cut hot dog buns into long half, toast it with 1 tbsp oil in pan and keep it aside. Now saute onion in 2 tbsp oil for 2 minutes. Then spread mustard paste on each buns. Place chicken mixture on bun, spread onion slice and spread cheese on top and cover with half bun. Now cut into half and close with tooth pick. In end, roll in butter paper and serve hot.

Ingredients Chicken fillet 4 Salt ½ tsp Chili sauce 2 tbsp All purpose flour 1 ½ cup Salt to taste Garlic powder ½ tsp Mustard powder 1 tsp Red chili powder 1 tsp Baking powder 2 tsp Burger bun 4 Mayonnaise 4 tbsp Ice burg as required Cheese slice 4 Mustard paste 4 Cooking oil for deep frying Directions Marinate chicken with salt and chili sauce and leave it for 5 – 6 hours. After marination take out chicken water. Add all purpose flour, salt, garlic powder, mustard powder, red chili powder and baking powder. Mix well all the mixture. Then coat chicken with flour mixture. Then fry the chicken in oil. Then bake it in oven. Put cheese on chicken and keep it in oven until cheese melt. Now take bun and put chicken, mayonnaise, mustard paste and ice burg and cover with other bun. Delicious zinger burger is ready to serve with French fries and chili sauce.

Summary Spicy chicken is an appetizer or starter dish. Enjoy with dinner roll, fries, garlic dip and sauce. If you want more crisp then use skinned chicken. Ingredients Whole chicken 1 ½ kg (4 pieces) Clove 3 – 4 Small cardamom 2 – 3 Whole red chili 6 – 7 Lemon juice ½ cup Cinnamon 2 – 3 piece Whole cumin 1 tsp Black pepper corn 1 tbsp Mace ½ tsp Garlic paste 2 tbsp Nutmeg ½ Salt as required For Batter: Egg white 4 Yellow food color 1 pinch Rice flour ½ cup Oil for frying Salt as required Directions Divide the chicken into four portions. Grind together cloves, small green cardamoms, red whole chilies, cinnamon, whole cumin, black pepper corns, mace and nutmeg. In a mixing bowl add lemon juice, salt and the ground spices. Add the chicken pieces and marinate for an hour. To make the batter take another mixing bowl add rice flour, egg whites and salt.Mix well. Heat oil in a pan. Dip the chicken pieces in the batter and deep fry. Serve with chutn...

Ingredients Chickpeas ½ kg (boiled) Yogurt ½ kg Potatoes 2 (boiled and cubed) Red chilies 6 (whole) Boondi (tiny gram flour dumplings) 1 cup (soaked) Tamarind pulp ½ cup Whole coriander 1 tsp Cumin seeds 1 tsp Carom seeds 1 tsp Green chili paste 1 tbsp Cumin 2 tsp (roasted) Salt ½ tsp Onion as required (chopped) Tomato as required (cubed) Green chilies as required (chopped) (use less if you want it mild hot) Coriander leaves as required (chopped) Mint leaves as required (chopped) Directions Beat yogurt with cumin, green chili paste and salt. In a serving bowl spread boiled chickpeas, top with beaten yogurt. Now top with soaked Boondi and potatoes. Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top. Toast together red chilies, cumin seeds, coriander seeds and carom seeds. Grind finely and sprinkle on top of chaat.

Summary Savour the taste of stuffed chicken in these Chinese Style Buns. The preparation is very easy and result an ultimate taste. Ingredients All purpose flour 2 cup Milk 250 grams Sugar 1 tbsp Yeast 2 tsp Baking powder 2 tsp Butter 1-2 tbsp Salt to taste For Filling: Chicken 250 gm (boneless, chopped) Soya sauce 2 tbsp Ginger paste 1 tsp Olive oil 2-3 tbsp Honey 1 tbsp Black pepper ½ tsp (crushed) Salt to taste Oil 2 tbsp for fry Onion 1 (finely chopped) Coriander ½ bunch (finely chopped) Sesame seeds 3-4 tbsp Egg yolk 1 Directions Take ¼ cup lukewarm water add yeast, sugar mix it well and leave it. Take a mixing bowl add all purpose flour, baking powder, salt, butter mix it well when yeast is raised, add it in flour and mix. Now make dough with the help of milk, leave it and dough is ready. Now cover the bowl with plastic cling and set aside until double about 40 minutes. For Filling: Take a mixing bowl add boneless chopped chicken, soya ...

Ingredients Chicken large pieces with skin & bone 1kg Ajinomoto 1 1/2 tsp Meat tenderizer powder 1tsp Worcestershire sacue 1tsp Black pepper 1tsp Chili sauce 2tbsp Cornflour 2tbsp Salt 1/4tsp MARINATE OVER NIGHT BATTER: Paprika 1tsp White pepper 1tsp Chili sauce 1tbsp Flour 6-8tsp Cornflour 2tbsp Baking powder 1tsp Salt to taste Ajinomoto 1tsp Chilled Water as required (mix all and add water make thick batter) COATING: Corn flakes 1cup Chips 1cup Bread crumbs 1cup Mix & grind all coarsely (not in powderd form) Oil for frying Directions Steam marinated chicken for 10 minutes. Fill coating in a plastic bag. Dip chicken pieces in batter then put chicken in coating bag and shake bag that chicken coat evenly with coating. Now deep fry, when half done put out from oil and keep on absorbent paper. For thick coating again dip in batter and coat in prepared coating now fry again. Sauce: Ketchup+Chilli sauce+little red chilli+Salt. Sreve hot...

Ingredients For Dough: Flour 2 cups Baking powder 1 tsp Sugar 1 tbsp Salt ½ tsp Ghee 2 tbsp Oregano 1 tsp Cream cheese 1 tbsp Water to knead For Sauce: Cream ½ cup Milk 3 tbsp Cheddar cheese 3 slices Green chili garlic sauce 1 tbsp Salt ½ tsp Pepper ½ tsp Coriander leaves 1 tbsp For Chicken and Vegetable: Chicken boneless 250 gm (tiny cubes) Salt ½ tsp Black pepper ½ tsp Soy sauce 2 tbsp Oil 1 tbsp Egg ½ (beaten) Hoisin sauce 1 tbsp Sriracha sauce 1 tbsp Onion 1 (cut in to cubes) Cucumber 1 (cut into tiny cubes) Tomato 1 (cut into tiny cubes) Corn flour 1 tbsp Directions For Dough: Sieve flour and baking powder. Mix in sugar, salt and oregano. Rub in ghee and cheese. Knead into a medium soft dough with water. Leave to rest for 30 minutes. Divide into 4 balls. Roll out each ball into thin roti and cook on fry pan on both the sides then put ghee and fry till slightly crisp. Spread sauce then chicken and vegetable. Roll it and serve hot. For ...

Ingredients Cheese 8 oz (grated) Eggs 2 Red chilli powder ¼ tsp Salt ¼ tsp Black pepper powder ¼ tsp Baking powder ½ tsp Mustard paste 1 tsp Flour 4 tbsp Milk 1 cup Oil to deep fry Directions Mix grated cheese with chilli powder, black pepper powder, salt, eggs, flour and mix, gradually stir in milk. Add mustard paste and baking powder. Heat the oil and pour mixture in a piping bag and pipe onto the hot oil in the form of rings. Fry till golden and drain excess oil and serve hot.

Ingredients 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips 1/4 cup soy sauce (divided) 1/4 cup shaoxing wine or dry sherry (divided) 2 teaspoons corn starch 1/3 cup low-sodium homemade or store-bought chicken stock 1/4 cup oyster sauce 1 tablespoon sugar 1 teaspoon sesame seed oil 2 medium cloves garlic, finely minced (about 2 teaspoons) 2 teaspoons finely minced fresh ginger 3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately 4 tablespoons vegetable, peanut, or canola oil 1 pound broccoli florets (about 1 1/2 quarts) Directions 1.Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Place in refrigerator and let marinate for at least 20 minutes at room temperature and up to 3 hours. 2.Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, oyster s...

Summary Meaty and cheesy sandwiches are prepared with pizza recipe's some variation. After pizza rolling to topped, It's coverd with another rolled pizza base/roti then baked and cut with knife to make sandwiches. Make platter of sandwiches by assemble pizza sandwiches with fries and dips and serve. Ingredients For Pizza Dough: White flour ½ kg Yeast 1 sachet Sugar ½ tsp Baking powder 2 tsp Sugar as required For Pizza Topping: Chicken 1 cup (boneless, boiled) Onion 2 (sliced) Tomato 1 (sliced) Capsicum 1 Mushroom ½ cup Black olives ½ cup Mozzarella cheese 400 gm Pizza sauce 1 cup Egg 2 Butter ½ cup Directions For Dough: Add yeast and sugar in pre heat water, mix it and leave it for 15 minutes. Take white flour, salt, baking powder and yeast to knead and make dough and leave it for 3–4 hours. Now make pizza dough and place it on pizza tray. For Topping: Spread pizza sauce on dough, put capsicum, tomato and mushrooms on top. Then put chi...

Ingredients ounces lo mein noodles 2tablespoons canola oil 1pound peeled and deveined medium shrimp 1/2pound snow peas, trimmed 4 scallions, thinly sliced, white and green parts separated 2 cloves garlic, chopped kosher salt 1/4cup oyster sauce (found in the Asian aisle of most supermarkets) 2tablespoons rice vinegar 1tablespoon soy sauce crushed red pepper, for serving Directions Cook the noodles according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes. Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.

Ingredients 3/4pound gemelli, fusilli, or other short pasta 2tablespoons unsalted butter 2 leeks (white and light green parts only), halved lengthwise then crosswise kosher salt and black pepper 1pound peeled and deveined medium shrimp (raw) finely grated zest of 1 lemon 3/4cup heavy cream 10ounces baby spinach (about 12 cups) Directions Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Ingredients For the Chicken: 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note above) 1/2 teaspoon kosher salt 1/4 teaspoon ground white pepper 1 teapsoon dark soy sauce 1 teaspoon Shaoxing wine (see note above) 1/2 teaspoon sugar 1/2 teaspoon roasted sesame oil 1/2 teaspoon cornstarch For the Stir-Fry: 1 tablespoon dark soy sauce 1 tablespoon Shaoxing wine 1 tablespoon distilled white vinegar 2 tablespoons homemade or store-bought low-sodium chicken stock 1 tablespoon sugar 1 teaspoon roasted sesame oil 2 teaspoons cornstarch 3 tablespoons vegetable, peanut, or canola oil, divided 1 large red bell pepper, cut into 3/4-inch dice 1 large green bell pepper, cut into 3/4-inch dice 2 stalks celery, cut into 3/4-inch dice 1/2 cup roasted peanuts 2 teaspoons minced fresh garlic (about 2 medium cloves) 2 teaspoons minced fresh ginger 1 scallion, white and light green parts only, finely minced 8 small dried red Chinese or Ar...