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Thursday, December 16, 2010

Chicken Manchurian and Chinese Fried Rice (Chef Zakir)

Source and Video Available on:


http://www.khanapakana.com/recipe/templates/cooking-video.aspx?articleid=F5E0CFD4-1CFF-4EC6-968E-1FADA39EF739&zoneid=63#

Chinese Fried Rice
 

Ingredients Of Chinese Fried Rice

2 cups rice, washed and soaked for half an hour
1 capsicum, cut in stripes
1 carrot, cut in stripes
2 green onion, chopped, only green part
2 eggs, beaten with little yellow color
2tbsp Worchester sauce
2 cloves garlic, chopped
1/4 cup oil
Salt to taste
1 tbsp soya sauce
Black pepper to taste
White pepper to taste

Method Of Chinese Fried Rice

Boil the water in a wok for rice. When water start boiling then add rice. Cook it till the rice are done. Now drain them and put them aside.
Heat oil in a pan and sauté garlic. Add eggs and stir them continually. When eggs are cooked then add all vegetables, salt, black and white pepper. Mix it and add rice in it.
Now add Worchester sauce and soya sauce. Cover it and cook it on low flame for 1-2 minutes.
Serve with any Chinese gravy.

Chicken Manchurian



Ingredients Of Chicken Manchurian
300 gm boneless chicken
4 garlic cloves, chopped
1 egg, beaten
4 tbsp tomato ketchup
3tbsp chili garlic sauce
1 capsicum, chopped
1 spring onion, chopped (only green part)
1/2 lemon
4 slices pineapple, chopped
Salt to taste
Black pepper to taste
White pepper to taste
2 tbsp Worchester sauce
2 tbsp flour
2 tbsp corn flour

Method Of Chicken Manchurian

Put chicken in a bowl and add 2 chopped garlic, white pepper, black pepper, salt,1/2 egg, flour and 1tbsp oil. Mix it and deep fry it. Set aside.
In a pan heat 2 tbsp oil, add 2 cloves of chopped garlic and fry it. Add capsicum, green onion and sauté it. Now add pineapple and cook it for 1-2 minutes.
Add fried chicken, tomato ketchup, chili garlic sauce, salt, black and white pepper and mix it. Now add 1 cup water and cook it for 2-3 minutes.
Now add Worchester sauce. Dissolve corn flour in little water and put it in Manchurian gravy. Stir it and cook till it thickens.
Before serving pour some drops of lemon juice. Serve it with fried rice.

      Cranberry / Strawberry Pie

      Ingredients
      • Butter, For Greasing
      • 2 cups (heaping) Cranberries
      • ¾ cups Pecans, Chopped (measure, Then Chop)
      • ⅔ cups Sugar
      • 1 cup Flour
      • 1 cup Sugar
      • 1 stick Unsalted Butter, melted
      • 2 whole Eggs, Lightly Beaten
      • 1 teaspoon Pure Almond Extract
      • ¼ teaspoons Salt
      • 1 Tablespoon Sugar For Sprinkling

      Preparation Instructions

      Preheat oven to 350 degrees.
      Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.
      In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.
      Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.
      Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.
      Cut into wedges and serve with ice cream or freshly whipped cream.

      Recipe Source: www.pioneerwoman.com

      TPW_0362
      Here’s what you need! Such a simple treat to make.


      TPW_0366
      Begin by greasing a cake pan (very, very generously) with softened butter.


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      Get into the cracks and crevices!


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      Next, grab a heaping two cups of fresh cranberries. Plump, juicy, gorgeous. If cranberries are not available. use strawberries...


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      Sprinkle them into the buttered pan…


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      And arrange them into a single layer.


      TPW_0358
      Next, measure some pecans…



      TPW_0379
      Then chop ‘em up.
      Incidentally, this usually isn’t of monumental consequence, but note that there is a difference in recipes between
      * 1/2 cup chopped pecans (this means you chop them, then measure them)
      and
      * 1/2 cup pecans, chopped (this means you measure them, then chop)


      TPW_0383
      Sprinkle the pecans over the top of the cranberries.


      TPW_0387
      Pretty!


      TPW_0393
      Next, sprinkle sugar over the top.


      TPW_0394
      Now, listen. Cranberries are tart! They need sugar, man.


      TPW_0398


      TPW_0399
      Next up, add flour and sugar (yes. more sugar.) to a mixing bowl. Stir to combine.


      TPW_0408
      Add melted butter…


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      Beaten eggs…


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      Almond extract…
      And a dash of salt.


      TPW_0411
      Mix it together gently until it’s all combined.

      TPW_0412
      It’ll be pretty thick, so tip it forward…


      TPW_0414
      And let it pour out slowly in thick “ribbons.”


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      TPW_0422
      Gently spread it to fill in any holes, if necessary, then bake for 45 to 50 minutes.
      When you have about 5 to 10 minutes to go, Open the oven door, pull out the rack on which the pan sits, and sprinkle some sugar over the top. This’ll give the surface a little texture and crunch.


      TPW_0480
      Done! And my kitchen smells so, so good.


      TPW_0494
      Cut pieces with a very sharp knife. The top is nice and crisp.


      TPW_0509
      Oh. This looks and smells divine.


      TPW_0523
      And the taste. Oh, dear. The cranberries, while sweet, still retained enough tartness to set them apart from other, sweeter, fruits. I love that there were some large pieces of cranberries. Gave it great texture.

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