how to make Chinese Chilled Noodles easy

Chinese Chilled Noodles

Total Time: 3 hr 35 min
Prep: 25 min
Inactive: 3 hr
Cook: 10 min
Yield: 8 to 10 servings

Ingredients
1/2 cup sesame oil
7 tablespoons black soy sauce
3 tablespoons balsamic vinegar
4 tablespoons granulated sugar
1 tablespoon kosher salt, plus additional for cooking pasta
2 teaspoons Fresh Chile Oil, recipe follows
12 scallions, roots trimmed, green and white parts thinly sliced, divided
1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles
Fresh Chili Oil:
8 fresh red cayenne chile peppers
2 fresh red Scotch bonnet chile peppers
1 cup canola oil
1 teaspoon kosher salt
Directions
Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.

When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 1 to 2 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.

Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.

Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.

These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.

Fresh Chili Oil:
Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.

Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.

CHICKEN TANGRI KEBAB Easy to make

CHICKEN TANGRI KEBAB

Chicken leg piece is marinated in curd, ginger garlic and spices and marinated to get this recipe

Ingredients:

2 large leg pieces of chicken
1/2 c curd
1 tblsp lemon
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
1 tblsp ginger garlic paste
A few drops of edible orange color
How to make chicken tangri kebab:
Clean and wash the chicken pieces and make random slits on them
Mix all the ingredients except salt together.
Rub and wrap chicken pieces in it and keep aside for an hour
Now mix in the salt.
Grill the chicken pieces till they are cooked well on both the sides.
Sprinkle lemon juice and chat masala and serve with onion rings

CHICKEN DRUMSTICKS easy to make

CHICKEN DRUMSTICKS

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

CHICKEN PAKORA Easy to make

CHICKEN PAKORA

Ingredients:


500 gm Boneless Chicken Pieces
2 tbsp Oil 
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion 
1 tsp Ginger-Garlic paste
2 tsp Vinegar 
1 cup Curd
1 tsp Lemon juice



Preparation:

Put everything but chicken and batter in blender and blend till fine
Marinate the chicken pcs with the resulting mixture
Keep in the fridge for 40 minutes.
Put chicken in batter
Deep fry it until its colour changes to golden brown Condiments
Serve the chicken pakora with coriander or mint chutney or tomato ketchup

Tandoori Salmon Easy to make

Tandoori Salmon

Preparation Time: 10 min
Cooking Time: 20 min
Number of servings: 4

Ingredients :

4salmon fillet
200gfat free yogurt
4tablespoonslemon juice,equivalent to the juice of 1 lemon
1tablespoonmedium curry paste
1teaspoonground ginger
1teaspoonturmeric ground
1teaspoonpaprika
1teaspoonground cumin
1teaspoonground coriander
cooking method
1. Mix all the ingredients together except the salmon.
2. Pour the mixture over the salmon fillets and coat them well.
3. Leave to marinate in the refrigerator overnight or for at least 4 hours.
4. Place the salmon fillets on a baking tray keeping the remaining marinade aside.
5. Bake in a preheated oven at 180 degrees for 20 minutes or until the salmon is cooked through and golden brown. As the coating of the salmon dries up during cooking, top it up with the remaining marinade.

Best served with basmati rice. If desired, a crushed garlic clove can be added to the marinade ingredients.

BIRYANI BADSHAHI Easy to make

BIRYANI BADSHAHI

Ingredients:

1/2 kg Mutton 
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam) 
1/2 tblsp Mint Leaves (Pudina Leaves) 
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta) 
1/2 tblsp Cumin Seed (Jeera) 
2 large sliced Onion (Kanda Pyaaz) 
2 Brown Cardamom (Elaichi Moti) 
1 tblsp Oil 
4 pods Garlic (Lasun) 
2 Cloves (Lavang) 
1 " long piece Ginger (Adrak) 
1/2 tblsp Saffron (Kesar) 
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi) 
1/2 " Cinnamon (Tuj/Dalchini) 
1/2 kg Curd (Dahi) 
125 gms Milk 
3 cups Water
How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

KHASTA POROTA Easy to make

KHASTA POROTA

4 tblsp ghee
2 cup refined flour (maida)
1 egg 
1 tsp salt
1 tblsp sugar
water as required
How to make khasta porota :
Melt the ghee.
Mix everything flour, sugar, salt.
Mix in 2 tblsp of ghee and the egg and mix well.
Mix in enough water and knead into a soft dough.
Divide the dough 3 portions.
Roll out each portion into a chappati.
Cover with a damp cloth and keep aside.
Spread a little ghee on a flat surface.
Keep one chappati on it.
Apply some ghee to the chappati and gently pull the edges of the chappati so that it gradually spreads into a thin one.
Fold into half and again into half to resemble a triangle.
Keep it covered with a damp cloth.
Preheat up the oven to 190ºc.
Gently pat each triangle to a fairly thin chappati.
Keep them at least 10 cm apart on the baking tray.
Bake in the oven at 190ºc for about 30 minutes.
Serve hot with mutton curry.

BENGALI FISH CURRY Easy to make

BENGALI FISH CURRY

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste 
8 fish fillets8 
1 tblsp red chilli powder
4 red chillies whole
salt to taste 
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)
How to make bengali fish curry :
Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
Keep aside for 30 minutes.
Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
Take off and keep aside.
Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
Mix in cut onion and stir fry until slightly brown in colour.
Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
Take off and decorate with cut green coriander leaves.

RUSSIAN PUDDING Easy to make

RUSSIAN PUDDING

Here's a delicious pudding recipe with fruits and chocolate. Learn how to make Russian pudding.

1 cake
2 cup fresh cream
4 cup milk (doodh) 
4 tsp custard powder
1/2 cup sugar
1 orange (santra) 
1 apple (seb) 
1 cup grapes (angoor) 
1 slice pineapple (annanas) 
few chocolate pieces
How to make russian pudding:
Beat cream so as to thicken it.
Mix custard in 1 cup cold milk.
Boil remaining milk.
After 1 boil, add sugar and custard and stir continuously until it thickens.
Then remove it from the flame.
Cut orange, apple, pineapple and grapes into small pieces.
Cut cake also into small pieces.
Spread cake pieces in a dish and then custard and all the fruits.
Refrigerate it for sometime for setting.
Then spread cream on it.
Grate chocolate and garnish the pudding with it.
Serve it chilled.

Paneer With Capsicum Easy to make

Paneer With Capsicum

Paneer cubes marinated in capsicum paste and baked.

400 gms cottage cheese (paneer), cubed
50 gms capsicum (shimla mirch), chopped fine
200 gms curd (dahi)
2 tsp salt
1 tblsp garam masala powder
1 bunch coriander leaves (dania patti), chopped fine
15 gms mint leaves (pudina patta), chopped fine
6 flakes garlic, chopped fine
Salt to taste
For the garnishing:
100 gms red cabbage, shredded
1 lemon, sliced
How to make paneer with capsicum:
Grind into a rough paste, chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint leaves and garlic together.
Cut the paneer pieces into cubes and marinate them them in the mixture for 2 hours.
Put these pieces on skewer and grill them till soft and done.
Serve with lemon slices and shredded red cabbage.

Tandoori Chicken Chaat Easy to make

Tandoori Chicken Chaat

An appetiser of sliced tandoori chicken in a spicy masala with a touch of raw mango. Learn how to make tandoori chicken chaat.

2 tandoori chickens, shredded
1 tblsp lemon juice
salt to taste
1/2 tsp chilli powder
1 tblsp oil
1/2 cup raw green mango (kachha aam)
1/2 cup onions, sliced fine
2 tsp green chillies, chopped
40 gms coriander leaves, chopped
2 tsp chaat masala
1 tsp ginger (adrak), julienned
How to make tandoori chicken chaat:
To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside.
Cut the raw mango into thin strips.
Mix the raw mango strips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well.
Serve immediately, garnished with chopped ginger.

Tandoori Paneer Pakora Easy to make

Tandoori Paneer Pakora

Here's a spicy, tempting paneer pakora recipe that can be served as a snack to your guests. Learn how to make tandoori paneer pakora.

250 gm cottage cheese (paneer)
2 green chilly (hari mirch)
2 onion (pyaj)
1/4 cup curd (dahi)
2 cup gram flour (besan)
a pinch baking powder
1/2 tsp red chilly powder (lal mirch)
1 tsp salt (namak)
a pinch orange colour
oil for frying
How to make tandoori paneer pakora:
Cut paneer, hari mirch and pyaj into small long pieces.
Mix dahi, namak, lal mirch, baking powder and orange colour in besan and make a thick batter using water.
Heat oil in a pan.
Dip a piece of paneer, hari mirch and onion in the batter and deep fry in oil.
Sprinkle some tandoori masala on all pakoras and serve them hot.

Prawn Arabian Easy to make

Prawn Arabian

Tiger prawns fried in seasoned flour and served with grated cheese.

8 tiger prawns (cleaned, shelled and deveined) with tails
Salt and pepper to taste
3 eggs, beaten
Flour as required
Oil
75 gms cheese, grated
4 tblsp finely chopped spring onion
2 tblsp garlic
2 tblsp coriander, chopped fine
1 lettuce
200 gms tomatoes, chopped
How to make prawns arabian:
Dry the tiger prawns with tail with a kitchen napkin. Apply salt and pepper.
Dip them in beaten egg and roll in the flour and deep fry till done. Remove excess oil on the kitchen tissue.
Sprinkle grated cheese on top of the fried prawns.
Put them along with spring onion, garlic and coriander.
Serve with lettuce leaves and chopped tomatoes.

Cheese Tikka Croissant Easy to make

Cheese Tikka Croissant

Here is a very mouth watering recipe for cheese tikka croissant. It is a very good tea time snack.
Ingredients:

4 Croissant buns
250 gm cottage cheese
2 green chillies
2 pieces of ginger
1/2 cup curd
1/4 tsp chilli powder
salt to taste
2 green cardamoms
1 tsp gram flour
1-2 drops of orange colour
oil for fry
How to make cheese tikka croissant :

Cut the cheese into 1/2 square pieces.
Grind green chillies, green cardamoms and ginger.
Hang curds in a muslim cloth.
Remove all water.
Mix together all ingredients and let the cottage cheese marinate for 2-3 hours.
Heat a non-stick pan and fry cheese pieces applying a little oil on both sides.
Or roast in an oven or tandoor.
Now cut the tops of the buns and scoop them
Fill the mixture in scooped buns, place the tops, apply a little butter over them and bake in a preheated over for 15 minutes at moderate.
When they are done, serve hot.

CHICKEN MALAI KEBAB Easy to Make

CHICKEN MALAI KEBAB

Chicken malai kebabs make a great party food. These kebabs are very smooth and succulent and literally melt in the mouth. Murgh malai kebabs are mildly flavored with cream and cheese and ginger garlic paste. Discover how to make chicken malai kabab by following this easy recipe.

Ingredients:

1 kg chicken (boneless)
30 ml malt vinegar
1 egg
60 gms processed cheese
10 gms green coriander (finely chopped)
100 ml oil
4 portions yield
15 gms salt
50gms ginger garlic paste
10 gms corn flour
10 gms green chili (deseeded)
120 ml fresh cream
50 gms butter


How to make chicken malai kabab :
Clean and make boneless chicken pieces 60 gms approx. each of chicken breasts and legs. Marinate with salt, ginger, garlic paste and malt vinegar. Leave at least for half an hour. Squeeze lightly against palms and keep aside.
In a tray, rub processed cheese with palm to a smooth paste. Add half egg to it, a corn flour and mix them well. Add a part of cream to soften it.
To this mixture add the boneless marinated chicken lightly. Add chopped green chili and green coriander stalks. Pour in remaining cream and mix together. Let it rest for two to three hours in refrigerator.
Put the marinated chicken pieces on skewer and half cook in tandoor. Take it out and hang it for ten minutes.
Baste it with refined oil and cooking butter mixture and put back in tandoor till it gets light golden colour.
Take out a garnished platter, sprinkle with lemon juice, clarified butter and kebab masala on top and serve accompanied with green coriander/ mint chutney, lachha onion, lemon wedge along with Onion Kulcha.

Vegetable Kebab Easy to make

Vegetable Kebab

Here's a delicious, spicy snack recipe for cheese and alu lovers. Learn how to make vegetable kabab.

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)
How to make vegetable kebab :
Boil, peel and grate potato.
Grate paneer also.
Finely chop dhania and hari mirch.
Grate both the gobis.
Heat oil in a pan and fry both gobis with azinomotto powder.
After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
Remove it from the flame and let it cool.
Make small balls of the mixture and keep aside.
Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
Heat oil in a pan.
Dip all the balls in maida batter and deep fry them until they turn golden brown.
Serve them hot.

Kale Chane Ka Kebab Easy to Making

Kale Chane Ka Kebab

1/2 cup brown chickpeas (kale chane)
2 cloves (laung)
4 black pepper (kali mirch)
1 piece cinnamon (dal chini)
2 garlic buds (lahsun)
2 tbsp split Bengal gram lentil (chane ki dal)
1/2 tsp salt (namak)
a piece ginger (adrak)
2 bread piece
1/2 cup refined flour (maida)
2 whole red chilly (lal mirch)
oil for frying
How to make kale chane ka kebab :
Soak bengal gram lentil and brown chickpeas for 2 hours.
Now cook bengal gram lentil, chickpeas, cloves, black pepper powder, ginger, garlic buds and 1 cup water in a pressure cooker.
Water should dry up completely.
When it cools then grind it in a mixer.
Soak bread and press with both the hands to retain water.
Grind it with chickpeas in a mixer.
Make kababs of the mixture.
Make a thick thickened milk batter.
Coat kababs in this batter.
Heat oil in a pan and deep fry all kababs in it.
Serve them hot.

Hara Bhara Kabab Easy to Making

Hara Bhara Kabab Recipe

Here's a nutritious, tempting snack recipe. Learn how to make hara bhara kabab.

2 potato (alu)
1 cup pea seeds (matar)
a piece ginger (adrak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
1/4 tsp black pepper powder (kali mirch)
1/2 tsp salt (namak)
oil for frying
How to make hara bhara kebab :
Boil, peel and grate potato.
Boil peas and strain.
Make a fine paste of ginger and green chilies.
Finely chop coriander.
Heat 1 tbsp oil in a pan and crackle cumin seeds.
Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
Mix properly and remove it from the gas.
Add this to the potatoes mixture and make kababs of long shape.
Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
Serve them hot.

Galouti Kebab Easy to making

Galouti Kebab Recipe

Galouti kebab is made from minced meat and chana dal and seasoned with various spices. Learn how to make galouti kabab.

1 kg lamb meat minced
3 tblsp ginger garlic paste
1 tblsp butter
3 tbsps raw papaya paste
1 tsp red chilli powder
1/4 tsp garam masala powder
1/2 cup chana dal, slightly roasted
Very thinly chopped onions
Salt to taste
Oil for frying the kababs
How to make galouti kebab:
Mix all the ingredients very well with the minced meat and refrigerate for two hours
Now make small patties of the mix and deep fry.
Serve the Galouti Kebab hot with onion rings and mint chutney.

Dahi Ke Kebab Easy to Making

Dahi Ke Kebab Recipe

This is an unusual recipe of dahi ke kebab.Here dahi or yougurt is mixed with cottage cheese and then made into tikkis.

1.2 ltrs yoghurt
100 gms cottage cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
salt to taste
oil to grill
How to make dahi kebab :
Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.