…conds. Then add in the boiled chicken strips, blanched carrots, red chilli sauce, soya sauce, tomato sauce, brown sugar, pepper pwd., vinegar & stir fry for another few seconds. Next, pour in the chicken stock & water. Give it a good stir & bring to a boil. Reduce flame & let it cook for about 2-3 mins. The vegetables should be cooked till tender & should have a slight crunch. Keep stirring & add in the liquid corn flour ti…
…Onions (peeled & chopped very finely) (optional) 2 tbsps. Red Chilli Sauce ½ tsp. Soya Sauce 2 tsps. Chinese Vinegar ½ tsp. Sugar (or to taste) Salt to taste A pinch of Ajinomoto (optional) 1 tsp. Corn Flour (optional) (make a thin paste using some water) 6 tbsps. Sesame Oil/Cooking Oil (or enough oil as desired) Method : Remove the soaked chillies from the water & discard the water. Grind the chillies to a fine, thick & smoo…
…eshy and so I used most of the cherries to get enough puree to prepare the sauce. I cooked a very simple sauce as I wanted to retain the flavour and texture of the cherries. The sauce was delicious. To save the trouble of pitting the cherries which would have been quite a task; I boiled all the ingredients and strained the puree. I did not add any binder to thicken the sauce but you may add a tablespoon of flour or corn flour if you like a thick s…
This is a basic macaroni and cheese recipe with creamy béchamel sauce (white sauce). Mac ‘n’ Cheese is a classic American favorite pasta dish which is ever so simple, quick and has an amazingly rich, cheesy sauce. Everyone is familiar with it and is loved so very much. It is a great comfort food for children and adults who are not fond of spicy food. It can be served soft and creamy straight from the stove top or baked until the crust is crunchy…
…lightly spiced with a mix of Indian spices. The highlight was the saffron sauce which was creamy & smooth with a hint of saffron & dill. Dill is a herb with a very strong flavor & should be used in moderation. It has great culinary uses, medicinal & health value, is rich in vitamins & minerals. In India, especially in Maharashtra it is cooked as a vegetable/subzi & eaten with Indian breads (rotis, phulkas & bhakris). T…
…Tomato Sauce 2 tsps. Brown Sugar or Sugar (or to taste) ½ tsp. Light Soya Sauce or ¼ tsp. Dark Soya Sauce (or to taste) ½ tsp. Chinese Vinegar or White Vinegar (or to taste) 3 tbsps. Corn Flour or use as per desired thickness of the sauce Salt & Pepper to taste For Garnishing : 2 tbsps. fresh Spring Onion Greens (chopped) Procedure : Marinate the prawns with ginger-garlic paste and a little salt for about 15 mins. If using Prawn stock, boil w…
…zarella + Cheddar or Pizza Cheese 1 ½ cup Tomato Sauce 1 cup thin Bechamel Sauce/White Sauce 1 cup sliced Onions 1 tsp. dried Italian herbs of your choice or a mix Black or White Pepper powder to taste 2 tbsp. Olive Oil Salt to taste Procedure : Cook the lasagna pasta sheets according to the packet instructions and set aside. Heat oil in a wide pan, lightly sauté minced garlic for a few seconds. Add the sliced onions, sauté until the onions are so…
…& add to the sauce. Your tomato sauce is ready to use. Basic Bechamel Sauce/White Sauce : 60 gms. Butter 1/3 cup Refined Flour 4 ½ cups Milk 75 gms. grated Parmesan/ Cheddar Cheese (or a mix of both) ¼ tsp. Salt (or to taste) ¼ tsp. Pepper pwd. A good pinch of freshly ground nutmeg Preparation of Bechamel Sauce/White Sauce : In a deep non-stick pan, melt butter over med. heat till foaming & add flour. Cook for 2 mins. stirring constantly…
…ins. Your pasta sauce is ready. To serve, you may either add the pasta to the mushroom sauce; cook for a few mins. & serve with the garnishing. To assemble on individual plates, first pour enough mushroom sauce on a plate, top with pasta & some more sauce. Garnish with grated processed & Parmesan Cheese, a few stuffed or plain olives, some freshly torn basil leaves & fresh rosemary….
…all the ingredients listed above for the sauce in a sufficiently wide and deep non-stick saucepan. Cook on medium heat; stirring continuously to thicken the sauce. The sauce should be thick but of pouring consistency. Serve with the pork roast….