January 23, 2021

COLD CHICKEN WITH OYSTER SAUCE

 Ingredients:

Boneless, skinless chicken breasts - 700 gms

Coriander or parsley sprigs - 3 (coarsely chopped)

Onion - 1 (chopped)

Peppercorns -12 (crushed)

Honey - 3 tbsp

Oyster sauce- 1 tbsp

Chinese light soy sauce- 1 tbsp

Five spice powder - pinch

Salt- pinch

Sesame seeds- 2 tbsp

Washed bean sprouts - 200 gms

Spring onions - 4 (chopped)

Fresh root ginger - 1 tbsp (chopped)

Tomato segments  for garnishing


Method:

  • Bring 2 litres water to the boil in a saucepan. Add coriander or parsley, onion and peppercorns and simmer for 20 minutes.
  • Add the chicken breasts to the liquid and simmer for 6 - 8 minutes. Remove the pan from the heat and leave the chicken to cool in the liquid.
  • Mix the honey, oyster sauce, soy sauce, five spice powder and salt in a bowl and add 1 tbsp of the cooled liquid from the chicken breasts.
  • Heat a small frying pan and dry roast the sesame seeds until the seeds begin to change the colour. Remove and allow them to cool.
  • Cut the chicken breasts obliquely into thin slices. Pour over the sauce and turn over carefully a few times. Cover and chill for one hour.
  • Spread the bean sprouts on a large flat dish. Spoon the chicken breasts and sauce into the middle of the dish.
  • Sprinkle the spring onions, root ginger and sesame seeds over the top and garnish with tomato segments.


January 15, 2021

NAME AND IMAGES OF VEHICLES

 

 SL NO        

 VEHICLE

 IMAGE

 1

 Bicycle    

 


 Moped

 


 3

 Scooter

 


 4

 Motorcycle

 


 5

 Tricycle    

 


 6

 Pram


 

 7

 Autorickshaw

 


 8

 Motorcar

 


 9

 Jeep

 


 10

 Van


 

 11

 Tractor

 


 12

 Ambulance

 


 13

 Tram

 


 14

 Bus


 

 15

 Double Decker Bus

 


 16

 Truck    

 


 17

 Fire engine

 


18 

 Tank

 


 19

 Train

 


 20

 Monorail Train

 


 21

 Metro (Tube Train)

 


 22

 Boat

 


 23

 Yacht

 


 24

 Steamer


 

 25

 Oil tanker

 


 26

 Cargo ship

 


 27

 Submarine

 


 28

 Aeroplane


 

 29    

 Helicopter

 


 30

 Fighter plane

 


 31

 Spacecraft

 



January 07, 2021

EASY CHOCOLATE CREPES

 Ingredients:

Eggs - 2

Flour - 1/2 cup

Cocoa powder - 2 tbsp

Sugar - 1/4 cup

Milk - 1 cup plus cream - 2 tbsp

Vanilla - 1 tsp

Butter - 1 tbsp (melted and cooled)


Method:

  • Place eggs in a bowl. Add remaining ingredients in order given and beat well; by twos- mix flour and cocoa; beat; sugar and milk then beat; then lastly vanilla and cooled butter. Beat.
  • Set aside for at least one hour.
  • Heat a small skillet or crepe pan. Brush very lightly with butter.
  • Place one tablespoon of crepe batter into pan. Pick up the pan by its handle and swirl batter so it covers the edges.
  • Cook just one minute, then turn. These cook quickly.
  • When done, remove to paper towels.

November 28, 2020

NAVARATAN KORMA

 Ingredients:

French beans, carrots,

Cauliflower and peas - 2 cups (parboiled)

Cottage Cheese - 200 gms

Onions - 3-4

Tomatoes -5-6

Khoya - 1/3 cup

Ginger paste - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tbsp

Mirchi powder - 2 tsp

Garam masala - 2 tsp

Milk - 1 1/2 cups

Salt to taste

Oil - 3-4 tbsp

Coriander leaves


Method:

  • Finely chop onions. Put tomatoes in boiling water for 2 minutes, remove and peel off the skin and cut into small pieces.
  • Heat oil and fry the paneer pieces and keep aside.
  • To the same pan; add onions and ginger paste and fry till oil separates.
  • Then add tomatoes, turmerric, coriander, chilli powder, salt and garam masala; mix and cook for 2-3 minutes.
  • Add khoya and fry. Then add parboiled vegetable, paneer and milk.
  • Cook till done.
  • Lastly garnish with coriander leaves.


November 27, 2020

SAGO VADAS

Ingredients:
Potatoes - 250 gms (boiled, peeled and mashed)
Sago - 125 gms(washed and soaked for one hour)
Green Chillies - 2 (chopped)
Lime juice- 1 tbsp
Salt to taste
Garam masala- 1/2 tsp
Onion -1 (chopped)
Chilli powder - 1/2 tsp
Oil for deep frying

Method:
  • Drain and mix the sago with mashed potato.
  • Add all other ingredients.
  • Make balls and flatten them.
  • Heat oil and deep fry until golden,
  • Serve hot with green chutney or tomato ketchup.

November 20, 2020

Apple,,, Coriander and Vegetable Curry

 Ingredients:

Large onion - 1

Swede - 175 gms

carrot - 175 gms

Parsnip - 175 gms

Vegetable oil - 2 tbsp

Chilli powder  -1/2 tsp

Coriander powder - 1/2 tsp

Turmeric - 1/2 tsp

Cumin seeds- 1/2 tsp

Cauliflower - 175 gms

Apples -2

Butter - 1 tbsp

Sugar - 1/2 tsp

Fresh coriander for garnish

Method:

  • Peel and finely chop the onion.
  • Peel and roughly dice the swede, carrot and parsnip.
  • Cook the vegetables in the oil in a large pan over a medium heat for 5-6 minutes, stirring frequently.
  • Add the spices and 300 ml water and simmer for 15 minutes.
  • Cut the cauliflower into florets and stir into the pan.
  • Cover and simmer for a further 20 minutes.
  • Peel, core and roughly chop the apples.
  • Cook over a medium heat for 4 minutes, add the sugar and stir into the curry.
  • Garnish with coriander and serve.

October 27, 2020

URLAI CHETTINAD


 

Ingredients:

Baby potatoes - 500 gms

salt to taste

Turmeric powder - 1/2 tsp

Oil -3 tbsp

Cardamom - 2

Cloves -3

Cinnamon -1"

Bay leaf - 1

Onions - 3 (chopped)

Ginger garlic paste - 1/2 taste

Chilli powder - 1 tbsp

Coriander powder - 1 tbsp

Tomatoes - 3-4 (chopped)

Curry leaves -  few

Black peppercorns - 1/2 tsp (crushed)

Method:

  • Peel and boil potatoes with salt and turmeric. Drain.
  • Heat oil in pan; add whole spices, bay leaf and chopped onions.
  • Stir fry till onions brown.
  • Add ginger garlic paste, chilli powder and coriander powder and fry for 3 minutes.
  • Add tomatoes, curry leaves and cook till tomatoes are soft.
  • Add boiled potatoes and season.
  • Cook on low heat to absorb the spices.
  • Lastly add crushed black peppercorns.



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