Walnut Cherry Pound Cake

Ingredients

• 225g unsalted butter
• 100g margarine
• 600g caster sugar
• 2 tablespoons vanilla essence
• 5 eggs

• 1/4 teaspoon salt
• 250ml evaporated milk
• 325g plain flour
• 115g walnuts, chopped
• 225g jar cherries, drained and chopped

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Directions

1. Grease and flour a 26cm cake tin. In a medium bowl, cream together the butter, margarine, sugar and vanilla essence. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 300g of flour, stir into the wet mixture. Toss the remaining flour with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared tin.
2. Place cake into a cold oven, then heat to 150 C / Gas 2. Bake for 2 1/2 hours. Cool for 15 minutes in the tin before inverting onto a plate to cool completely.

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Tangy Garlic Chicken

Ingredients

• 3 tablespoons olive oil
• 5 skinless, boneless chicken breasts, cut into bite-size pieces
• 2 cloves garlic
• 1/2 lime, juiced
• handful chopped fresh coriander
• salt and pepper to taste

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Directions

1. Heat the oil in a large frying pan over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the lime juice and coriander, and season with salt and pepper. Cook just until heated through. Remove garlic from pan. Serve chicken with rice and vegetables.

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Chicken Moongfali

Ingredients

• 225g noodles
• 1 1/2 tablespoons vegetable oil, divided
• 1 red capsicum, julienned
• 4 green onions, chopped
• 60g fresh beansprouts (optional)

• 500g (2 cups) chicken breasts, cut into cubes
• 140g smooth peanut butter
• 2 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• 110ml chicken stock

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Directions

1. Cook pasta. Cook red capsicum, green onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
2. Cook chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
3. Mix peanut butter, soy sauce and ginger in a large pan over medium low heat.
4. Add chicken stock. Add pasta, cooked vegetables and chicken. Toss to coat all ingredients. Serve immediately.

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Chinese Til Chicken

Ingredients

• 2 teaspoons cornflour
• 2 tablespoons stock. May substitute rice wine.
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 pinch crushed chillies
• 1 tablespoon grated fresh ginger
• 1 clove crushed garlic

• 500g (2 cups) skinless, boneless chicken breasts, cut into bite-size pieces
• 2 tablespoons til (sesame seeds)
• 1 tablespoon til ka tel (sesame oil)
• 2 tablespoons vegetable oil
• 110g fresh mushrooms, quartered
• 1 green capsicum, julienned
• 4 green onions, sliced diagonally into 1/2 inch pieces

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Directions

1. For marinade: In a bowl, mix cornflour with stock (or wine); stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken strips to coat. Cover and refrigerate to marinate for 3 to 4 hours.
2. In a large frying pan, toast the til, (sesame seeds) over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
3. To same frying pan, add sesame oil and vegetable oil and heat slowly.
4. Drain chicken, reserving marinade, and quickly stir-fry in a kadhai, a few pieces at a time, until browned. Remove chicken with a jharni/chhalni (slotted spoon) and set aside.
5. Add mushrooms and green capsicum to same frying pan and cook for 2 to 3 minutes, stirring constantly. Add the green onions and stir-fry 1 minute more.
6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.

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Sweet and Sour Chicken

 

Ingredients

• 500g skinless, boneless chicken breast fillets - diced
• 2 tablespoons vegetable oil
• 1/2 green capsicum pepper, sliced
• 1/2 red capsicum pepper, sliced
• 2 carrots, jullienned
• 1 clove garlic, minced

• 1 tablespoon cornflour
• 4 tablespoons soy sauce
• 1 small tin pineapple pieces, juice reserved
• 1 tablespoon rice vinegar
• 1 tablespoon light brown soft sugar
• 1/2 teaspoon ground ginger

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Directions

1. Brown chicken in oil in a large wok over medium high heat. Add green pepper, red pepper, carrot and garlic and stir-fry for 1 to 2 minutes.
2. In a small bowl, combine cornflour and soy sauce and mix together; pour mixture into the frying pan, along with the pineapple and juice, vinegar, sugar and ginger. Stir together and bring to a full boil. Serve over rice.

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Chinese Chicken Hakka

Ingredients

• 675g skinless, boneless chicken breasts
• 140g caster sugar
• 7 tablespoons soy sauce
• 175ml mirin (Japanese sweet wine) or chicken stock
• 2 tablespoons vegetable oil
• 1 tablespoon grated ginger

• 3 carrots, julienned
• 2 onions, thinly sliced
• 225g tin bamboo shoots
• 225g mushrooms, sliced
• 30g watercress, coarsely chopped
• 250g rice noodles, soaked and cut into 5cm (2 in) pieces

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Directions

1. Cut chicken into bite size pieces. In a medium bowl, combine the sugar, soy sauce and mirin wine or stock. Mix well, and set aside.
2. In a large frying pan, heat oil over medium high heat. Squeeze juice from grated ginger into pan, then add grated ginger and stir-fry until brown. Increase heat to high, and stir in chicken. Season with soy sauce mixture, and cook for 2 more minutes.
3. One at a time add the carrots, onions, bamboo shoots, mushrooms and watercress. Stir after each addition. Add rice noodles; cook, stirring, for about 3 more minutes, or until done.

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American Chop Suey

Ingredients:
2 onions, each cut into 8 pieces
1 carrot, cut into thick pieces
8-10 french beans, cut into 1″ pieces
1 cup cabbage, cut into big pieces
4-5 babycorns, cut diagonally into two to three pieces
2 green bell peppers, cut each into 8 pieces
1 tsp light soya sauce
1 1/2 tsps chilli sauce
3/4 tbsp vinegar
1 1/2 tbsps tomato sauce
1 tsp brown sugar
1 1/2 tbsps cornflour combined in 1 cup water
salt to taste
black pepper powder to season
2 tbsps sesame oil or peanut oil

For fried noodles:

3 cups par-boiled noodles, drained and dried on a kitchen towel, sprinkle a tbsp of cornflour and mix
oil for deep frying

• To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.

•   Heat oil in a large wok, once the oil is hot, add the onions and saute on high for 2 mts.

•   Add the baby corn and capsicum and saute for 5 mts. Add parboiled vegetables and saute for another 3 mts.

•   Add soy sauce, vinegar, chilli sauce, tomato sauce, black pepper, sugar and salt and mix. Add 2 cups of water and bring to a boil. Reduce flame and cook for 3-4 mts. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.

• To prepare fried noodles, heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and place around 1 1/2 cups of noodles (if the vessel is small, add only one cup) and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles.

•   To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles and top with a bull’s eye (fried egg). Topping with egg is purely optional. Serve warm.

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Mexican Tacos

Ingredients:

For filling:

1 1/2 cups chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
2 tomatoes chopped
3/4 cup grated paneer
3-4 tbsps coriander leaves or parsley finely chopped
pepper pwd or dried red chilli flakes for seasoning
salt to taste
1 1/2 tbsp olive oil
home made tomato salsa
home made sour cream (optional)
1/2 cup baked beans (optional)

For tacos:

rolled out corn tortillas
taco mould/maker
oil for deep frying

•  Saute the mixed vegetables in olive oil for 2-3 mts. Next add the grated paneer and saute further for a minute. Turn off heat and cool.

•   Combine the sauteed vegetables-paneer, tomatoes, salt and pepper/red chilli flakes. Filling is ready.Tomatoes, cabbage, capsicum, sweet corn, carrot, onions, paneer, green peas, baby corn and grated paneer

How to prepare corn tortillas at home

• To prepare the tacos, roll out corn tortillas into small rotis or approx 6″ in diameter. Use a fork to prick lightly on the rolled out tortillas.

•   Heat enough oil for deep frying in a heavy bottomed vessel. Once hot, slide a tortilla into the oil and immediately place the bottom of the taco mould on the center of the tortilla and press gently into the oil and hold for 12-15 secs. You will find that the tortilla takes the shape of the mould and forms a cup.

• Remove the mould and cook the shell all over till golden brown. Drain and remove. Prepare with the rest of the tortillas.

• Now fill the taco shells with 2 tbsps of the paneer-vegetable filling. Top with a tbsp of baked beans followed by a tbsp of salsa, a tbsp of sour cream and garnish with parsley. Crunchy crisp tacos with a delicious filling are ready to be devoured!

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Baby Corn Manchurian

 

Ingredients:
15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste

For sauce:

1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

Method

• Heat oil for deep frying in a heavy bottomed vessel.

•   In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.

• Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

•   Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.

•   Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.

•   Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

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Vegetable Hong Kong Style with Fried Noodles

Ingredients:

 2 onions, each cut into 8 pieces
1 carrot, cut into thick pieces
8-10 french beans, cut into 1″ pieces
1 cup cabbage, cut into big pieces
4-5 babycorns, cut diagonally into two
2 green or red bell peppers, cut each into 8 pieces
few florets of cauliflower or broccoli
2-3 dry red chillis, tear into pieces
3 crushed garlic flakes or 1/2 tsp grated ginger
1 tsp light soya sauce
1 1/2 tsps chilli sauce
3/4 tbsp vinegar
1 tsp brown sugar
1 1/2 tbsps cornflour combined in 1 cup water
9-10 cashew nuts or walnuts
salt to taste
pepper to season
2 tbsps sesame oil or peanut oil

For fried noodles:

3 cups cooked noodles
1/2-3/4 tsp red chilli pwd
1 tsp tomato ketchup
1/2 tsp light soy sauce
salt to taste
1 tbsp oil

Method

• To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add broccoli, carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.

• Heat oil in a large wok and once the oil is hot, add the cashew nuts or walnuts and fry to a golden shade and remove and keep aside.

• Add garlic or ginger and saute for a few secs, add red chillis and saute for few secs. Add the onion and cook on high for a mt. Add the parboiled vegetables, baby corn and capsicum and saute for 5 mts.

• Add soy sauce, vinegar, chilli sauce, pepper, sugar and salt and combine well. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.

• To prepare fried noodles, heat oil in a wok, add salt, chilli pwd, soy sauce and tomato sauce and mix. Add boiled noodles and fry till the noodles are browned a bit, approx 2-3 mts. Remove from heat.

•   To serve, place the vegetables in the center of the serving plate and surround with fried noodles. Garnish with fried cashew nuts. Serve warm.

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chilli baby corn

Ingredients:

8 corn or flour tortillas roasted on both sides (I used corn tortillas)
1/4 cup thick buttermilk (whisked well)
1 cup home made salsa
1 cup white sauce
1/2 cup grated cheese

For filling:

1 cup chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
1 tomato chopped
1/4 cup boiled sweet corn
left over chicken curry (or cooked shredded boneless chicken) – optional
1 tbsp worchestershire sauce
3-4 tbsps coriander leaves or parsley finely chopped
dried red chilli flakes for seasoning
salt to taste
1 tbsp olive oil

For white sauce:

1 tbsp butter
1 tbsp maida
1 cup milk (at room temp)
1 tbsp grated cheese
salt
pepper to taste
dried parsley (optional)

Direction

• Saute the mixed vegetables in olive oil for 2-3 mts. Next add the tomatoes, sweet corn, left over chicken curry (remove bones if any), worchestshire sauce, chopped parsley and combine well and cook for 2-3 mts. Season with salt and red chilli flakes or pepper. Turn off heat and cool. Filling is ready. Keep aside.
  

• Prepare the white sauce. Heat a cooking vessel and on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Add cheese and parsley. Increase the heat to medium and continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper.
  

• Prepare the tortillas, roll them into small rotis, approx 5″ in diameter. Roast them on both sides, drizzle some olive oil and roast till brown specks appear.
  

• Dip each roasted tortilla into the thick buttermilk till coated on both sides. Place about 2 heaped tbsps of the filling in the middle of each tortilla and fold into half and place it carefully fold side down in a wide shallow square shaped casserole. Repeat with rest of the tortillas and place them side by side as shown in the picture.

• Now spread the white sauce over all the tortillas covering the entire casserole, followed by home made salsa and then sprinkle grated cheese all over. Seal with alumunium foil.

• Bake in a pre-heated oven at 200 degrees C for 30 mts or till the cheese melts. Bake uncovered without foil for another 10 mts. Let it stand for 10 mts and serve hot.

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Kerala Vegetable Stew

Ingredients

• Onion - 1, finely sliced
• Carrot - 1, peeled and cubed
• Potato - 1, large, peeled and cubed
• French beans - 5, cut into 1" pieces
• Ginger - 1 tsp, grated
• Green chilies - 2-3, slit
• Curry leaves - a sprig
• Cinnamon stick - 1" stick
• Green cardamom - 2
• Cloves - 2
• Thin coconut milk - 1 1/4 cups
• Thick coconut milk - 3/4 cup
• Cashew nuts - 4, grind to a paste with few tbsps water (optional)
• Black pepercorns - 5-6, crushed
• Salt to taste
• Oil - 1 tbsp (or ghee)

Method

1. Heat oil or ghee in a heavy bottomed vessel. Add cardamoms, cloves and cinnamon and saute for a few seconds. Add sliced onions, grated ginger and green chillies and saute for 3 mts. Do not brown them.
2. Add the cubed potatoes, carrots, french beans and salt. Saute for 4 mts. Add 1/2 cup water and cover and cook for 6 mts.
3. Add the think coconut milk and continue to cook on low-medium flame till the vegetables are almost cooked. Mash a few potato cubes to thicken the gravy.
4. Adjust salt, crushed black peppercorns, cashew nut paste, thick coconut milk and curry leaves. Simmer without lid for 3-4 mts and turn off flame.

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