Cooking Recipes

Chicken Burger Ingredients:150 gm ice cube,  crushed well 150 ml ice water 150 gm natural yoghurt 2 very ripened banana, peeled  and roughly chopped 1-2 tsp honey (optional) 1 pod crushed cardamom

Method: Boil the chicken with salt,  white pepper, black pepper,  crushed chili & oregano till  the chicken is cooked. Shred the chicken. Boil the potatoes with 1/2 tsp  of salt and mash them well. Add the potato mixture in the  shredded chicken and make  round patties (kebabs). Coat the patties with bread  crumbs and egg. Shallow fry until golden brown. Assemble the burger and enjoy  it with french-fries and chilled drinks. Chilli Sauce Ingredients:White pomfret 3 Shallots 10 Chillies 15 Garlic cloves10 Coriander chopped 1 tbsp Tamarind juice 3 tbsp Sugar 2 tsp Fish sauce 1 tbsp Method: Begin by washing the fish  and then fry it till its golden brown Now remove it from the oil And place the fried fish on the  serving dish Peel and chop the shallots with garlic, chillies and coriander  and add them Now fry these ingredients in oil When fragrant, add tamarind juice,  fish sauce and sugar to make the  mixture sour and sweet Spoon the sauce over the fish  and serve immediately Speacial Potato Puree Ingredients:750 gm potatoes (boiled and peeled) 1 cup cream cheese Tiny pinch of black onion seeds — kalonji (optional) 2 tbsp olive oil 1 heaped tsp garlic powder 1 tbsp crushed black pepper (or to taste) 1 tbsp mustard paste Hand full chopped green coriander Few fried curry leaves (optional) *Salt to taste Method: Place all ingredients in a deep  large mixing bowl and mash until all  ingredients blend well with each other. Transfer this mixture into a serving  bowl and garnish accordingly. Serve with crusty bread, toasted bread  slices or pita bread. Variation: This puree makes a  delicious filling for a chapatti or paratha  roll and can be topped with chilli garlic sauce,  thinly sliced onion rings or chopped green chillies. Macaroni and Cheese Ingredients: 2 cups elbow macaroni 2 cups cheddar cheese (shredded) 2 medium onions chopped 2 tbsp butter 1 tbsp chopped parsley ½ tsp black pepper (ground) 2 cups cottage cheese (crumbled) ½ cup milk ¼ cup breadcrumbs ¼ cup shredded parmesan cheese Method: Pre heat oven at 180ºC. Prepare a baking dish large  enough and brush with butter. Cook macaroni according to  the instructions on the packet, drain,  rinse with cold water and set aside Sauté onions in butter  until soft. In large bowl combine macaroni,  onion, cheddar cheese, parsley  and black pepper. Blend cottage cheese and milk in  a blender until smooth, pour over  macaroni mixture and mix well. Pour entire mixture in a prepare  baking dish. Combine breadcrumbs and parmesan  cheese and sprinkle over macaroni. Bake for 30 minutes or until it bubbles. Serve with fresh salad. Chinees Chicken Pakore Ingredients:500 gm, boneless chicken pieces 3 tbsp chilli sauce 2 tsp crushed red chillies 3 tbsp fresh coriander, chopped 1 egg 1 tbsp Soya sauce 3 tbsp cornflour 1 tbsp honey 1 tsp salt, levelled Oil for deep frying Method: Mix all the ingredients, except chicken and cornflour. Now add chicken pieces and mix well. Refrigerate for two hours. Add cornflour and mix well to ensure an even coating on the chicken pieces. Heat oil in a pan and deep fry chicken on high heat till cooked. Serve with chilli sauce. Sweet and Sour Suace Ingredients:1/2 cup sugar 1/2 tsp ground ginger 1/2 cup pineapple, chopped 1/2 cup carrots, cut in julienne strips 1/2 cup capsicum, cut in julienne strips 1/2 cup spring onions, finely chopped 1 tbsp oil 1 tbsp cornflour 1½ cups cold water 2 tbsp Soya sauce 4 tbsp vinegar Salt and pepper to taste Method: Bring water to a boil and cook carrot strips until slightly tender. Add pineapple pieces and cook for one minute. Stir in sugar, vinegar and Soya sauce. Cover and simmer for two minutes. Heat oil in a separate pan, and gently fry capsicum strips for a minute, add spring onions, chopped or powdered ginger and fry for a further two minutes. Add fried mixture to carrot mixture in a saucepan. Blend cornflour to a smooth paste with a little cold water and stir into the mixture. Bring it to a boil, stirring continuously until the sauce thickens. Simmer for two minutes. Season with salt and pepper. The sauce can be served with grilled/fried fish, chicken and meat balls.