GLAZE

WHITE GLAZE WITH GELATIN.
INGRED: 20 GMS GELATIN.
120 ML WATER.,300GMS SUGAR,150 ML WATER, 280 GMS RICH'S WHIITE NUGGEL,
200GMS RICH'S SWEET MATE. 300GMS WHITE CHOCOLATE.
 METHOD: SOAK GELATINWITH WATER, TAKE WHITE NUGGEL,WATER,N SUGAR IN A HEAVY BOTTOM PAN AND BOIL UNTIL THE TEMPERATURES REACHES 103 C.
POUR MIXTURE OVERCHOCOLATE N MIX PROPERLY. ADD SOAKED GELATIN AND BLEND USING HAND BLENDER.
STRAIN AND RESERV FOR FURTHER USE.
POUR OVER FROZEN DESSERTS OR CAKES. AT 28*C OR 32C.
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DARK GLAZE.
INGRED: 600GMS DARK CHOCOLATE.
500GMS RICH'S CREMAGIC ,100GMS RICH'S NEUTRAL GEL.
METHOD: BOIL CREMAGIC AN D NUGGEL,POUR OVER DARK CHOCOLATE.AND MIX PROPERLY, UNTIL CHOCOLATE IS COMPLETELY DISSOLVED.STRAIN AND USE AS REQUIRED.
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WHITE GLAZE.
INGRED :600 GMS  CHOCOLATE WHITE.
500 GMS RICH'S CREMAGIC, 100 GMS NEUTRAL NUGEL.

METHOD:BOIL CREAM N NUGGEL, POUR OVER WHITE CHOCOLATEAND PROPERLYUNTIL CHOCOLATEIS COMPLETED DISSOLVED. STRAIN AND USE.
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mutton moghlai recipes

DISHES.

BHUNA MUTTONMOGHLAI GHOSHT.

Ingred: 500 gms boneless mutton, half cup oil, 4 cloves, 4 pcs cinnamon, 4 cardomoms, 2 onions crushed, 1 tsp each of ginger garlic.

Dry masala:1 tbsp chilli powder, 1 ½ tsp each of salt , dessicated coconut, 1 tbsp each dhania –jeera powder, saunf powder, garam masala, 4 tomatoes pureed, 6 silt green chillis.

Method:heat oil, fry cloves,cinnamon, cardamoms, onions, till golden brown, add mutton Garlic ginger, ,fry well on high flame, add dry masalas nsaute well. Add tomatoes n green chillis, when oil separates add warm water .simmer for few mins, 20 -30 mins. To rich thick gravy n serv

Mutton moghlai

Ingred:500 gms mutton (with bones),1/2 cup oil, 2 bay leaves, 2 large onions crushed ,4 blanched n chopped tomatoes, 6 silt green chillis,1 cup curds, 1 tsp garlic n ginger. Garam masala, 2 tbsp almond /cashew powder, ¼ tsp haldi n kesar, 2 tsp salt ,chilli powder, ½ cup kotmir .2 pcs mace.

Method:heat oil, fry bay leaves, n onions,till light golden add tomatoes, green chilis, cook till oil separateadd almond powder, haldi ,saffron, chillis, curds, ginger garlic, n cook on a high flame. Add 1 or 2 cups of warm water. Cover n cook till the meat gettender.

Mutton Shahi Korma

Ingred:500 gms meat, pressure cooked in 2  ½ cups of water each with 1 tsp salt, pepper, garammasala, till tender, coat each pcs with egg beaten n bread crumbs, deep fry till golden n use.

Gravy: ½ cup oil, 2 onions crushed .2 cups curds, 1 tbsp kasturi methi, 1 tsp garlic salt, 4 tbsp almond powder, 1 tsp each of chilli powder, garam masala, haldi, (1/4tsp) ,n kesar each 4 green chillis chopped 1 tsp jeera.

Method: heat oil fry bay leafb , onions  till golden- add masalamixture, when oil separates add fried meat simmer 15 mins n serv

HYDERABADI TAHLAHUA GHOSHT.

Ingred: 500 gms meat cut into small pcs,

Marination.; 11/2tbsp chilli powder, 1 ¼ tsp salt, ginger garlic, each, ¼ tsp haldi, 1 tsp paprika powder (optional),1/2 cup oil, 10 cury leaves, 2 onions crushed, or chopped finely. 6 green chillis.

Method:heat oil fry onions, curry leaves, green chillis, when light golden add marinated meat,fry 2 cups warm water—cook till tender, almost dry.

MEAT PISTA NOOR JAHANI

MUTTON PISTA NOOR JAHANI

Ingred:1 kg boneless mutton. Marinade with 1 tbsp  tenderon 1 tbspmsalt, garlic each for 4-6 hrs.

2 cups curds,  50 gmscoarsely crushed pistas, ½ tbsp haldi, n kesar, 1 tsp each of pepper, paprika, 2 crushed onions, 1 tsp msalt, 4 green chillis, chopped, 1 tbsp jeera powder, garam masala, n cashew .2 onion halved n sliced, 25 pistas sliced fried in butter.

Method:heat 4 tbsp oil, fry marinated meat, place it in oven proof dish mix in the gravy mixture, n bake for 15 –20 mins, n further bake for 20 mins, garnish with ½ cup cream, n serv

MASALA RAANG

Ingred: 1 mutton leg approxi ¾ kg , 3 tsp red pepper powder,3 tsp  ginger juice, grounde papaya ½ tbsp,1 tsp jeera, 2 tbspmvinegar, 1 lime juice, 2 tsp oil, salt to taste, little ghee,  ½ cup tomato juice, ½ bunch coriander leaves, 1 small pcs coconut, 3 or 4 green chillis.5 garlic . vegs sa required.

Method: wash n clean meat, insert cuts n add ginger , papaya, red chill, vinegar, n salt, marinate for 3 or 4 hours,kotmir n rest masala ground to paste, heat ghee n add to the raan, mix in grounde masala n cook on slow flamr stir occasionally, when cooked decorate with vegs

MASAL A  KHIRI

Ingred:1/ 2khiri, 7 dreied red chillis, 2 tsp  grounded adrak, lasun n marcha, (ginger garlic paste).1 tbsp khus khus (poppy seed),1 onion 4 mari (black  pepper)1/2 tsp coriander seeds, 1 tsp cumin seeds, 1 cardomoms,2 cinnamon, 1 cup tomato cuo pulp, salt to taste, oil as required, potato wafers.n kotmir.

Method:cook the khiri with grounded ginger garlic  paste, till tender. Fried in littli ghee /oil coconut small pcs, red chillis , cinnamon , cardamom, ground it with poopy seeds corrinderseedsn all masala xcept kotmir n tomato pulp. Sauté the grounde masla few mins add the khiri n tomota pulp n cook till it thickens

Garnish with potatos wafers.

MUTTON DING DING

Ingred:1/2 kg meat,  3chopped onions, juice of lime, 200 gms tomatos, 100 gms cauliflower, 100 gms peas, 50 gms French beans, 100 gms potatoes, oil for frying, salt to taste.

GROUND TO PASTE:2 chilliS, ½ tsp haldi, ½ tsp cumin , 6 sticks cinnamon, 6 cloves, 3 cardomoms, 8 garlic, 1 tsp coriander seed, 1 tsp poppyseed.

Method:cut mn clean n wash the meat,  heat oil add grounded  paste n onions fry till soft, add tomatoes, keep stiring till tomatoes are soft, add meat n pressure cook, boil all the veg add it to the meat, add salt n cook for fewsmins,. Granish with kotmir.

MALAI KABEBS.

Ingred:3/4 kg meat boneless, 1 kg tomatoes, 3 or 4 eggs, oil fro frying, 5 or 6 tbsp ghee, 1 cup wheat flour,

For paste:2 tbsp sesames eeds, (til), 4 or 5 almonds ,little pcs coconut, 10/ 12 green chillis, a little pcs papaya paste, 1 tbsp ginger garlic paste, 1 tbsp garam masala, 1 tsp jeera, 3 tbsp kotmir, 1 tsp jeera, 1 lime juice, few  kebabasticks.

Cut the meat into small cubes, wash well n drain.add the grounde masala with lime juice. Marinate the meat for 3 or 4 hours. Insert the meat cubes on the sticks, dip in flour n egg then fry till light brown, now arrange the kebabas in a dish spread tomato pulp n cover n cook on slow flame.till the juice dissolve n the kebabs are tender. Serv hot mwith raw salad.

mutton recipes

DUM GHOSH::

Ingred:1/2 kg mutton, (pasanda) boneless.,3” ginger pcs, 15 garlic, 8 /10 green chillis, 10 peppercorns, 4/5 pcs cinnamon ,5/6 cardomoms, 1 ½ tsp whole jeera, 2 large onions, salt to taste,,1 tsp turmeric , ½ tsp redchilli, 1 tbsp broken cashew,

9grind to paste,),1/2 cup milk.1/2 tsp garam masala.

Method:wash meat , add onion ,ground masala, whole masala, jeera, turmeric, water salt n oil and pressure cook for 15 mins, fry cashew paste and add to the meat ,add chilli powder, stir well, add milk,and cook for sometimes.keep gravy as per your requirement. Sprinkle garam masala  n serv hot.

PAYA

Ingred:6 trortters, 2/3 onions barista, 1 tbsp each of ginger and garlic paste, ½ tbsp green chillis, ½ tsp haldi, 1 tsp dhania jeera powder,1 tsp or more red chilli powder,1/4 tuvar dal,or chana dal, 2 or 3 lime, 4 cloves, 8 peppercorns,4 elachi,and few pcs tej .

Method:clean and scrub trotter s with salt and flour, remove fine hair, place in cooker 6 cups water, 1 chopped onion, ginger garlic masala, haldi dhania jeera n salt.cook for 45 min to 1 hour,now add pounded barista and stir well .in a pot heat oil /ghee and add 1tbsp pounded garlic , 1tsp jeera , and red chilli powder, .let it simmer for ½ hour n serv with lime n tandoori roti.

Variation:6 trotter salt, and 1 pc grounde ginger ,12 cloves garlic, , 6 green chillis, in500ml water, ½ tsp heated and powdered saffron.6 tbsp malai or cream, 15 grounded cashew 3 tbsp poil,1 tsp whole mixed spicescloves ,cinnamon, peppercorns.3 bay leaves, 1 tsp grounded chillis.

Method: heat oil fry bay leaves, n whole spices,till brown , add chillis, fry for a min,add trotters with stock .bring toboil.add saffron, cream, n cashew . add milk n water    to make soup.

chinese dishes n sauces

RECIPES CHINESE DISHES,

CHINESE CHOW CHOW,

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Ingredients: 100 gms carrots cut lengthwise,100gms French beans cut lengthwise,100 gms green peas,250gms cauliflower, 250gms chopped cabbage, 1 cucumber cut lengthwise,1/2 cup chopped spring onions,6/8 garlic ,4/5green chillis,1 tbsp vinegar, 1tbsp soya sauce,4 tbspoil,2 tbsp cornflour,1/2 tsp aji no moto,2cups veg stock,and salt to taste.

Method: parboil all the veg except cucumber &cabbage.heat oil &fry garlic to light brown. Add spring onion &fry to golden brown,when done add all veg ,vinegar,soya sauce, ajinomoto,&salt. Add chillis,cucumber,&cabbage along with stock. Thicken the stock by adding cornflour,&water,mix to a smooth paste.bring the mixture to boil and remove from fire.serve hot.

 CHINESE FRIED NOODLES,

 Ingredients:2/3 cups boil noodles.250 gms chopped cabbage,250 gmscarrots,French beans,capsicum.1 ½ tsp garlic chillis paste,1/2 cup chopped spring onions,2 stalks celery,1/2 tsp ajinomoto,salt to taste,

Method:boil &strain noodles. Pour cold water over the noodles,mix with soya sauce. Set aside, heat oil,fry ½ garlic chillis paste,carrots, French bean,spring onion along with vinegar. Fry till the veg are tender. In another vessel heat oil,add the remaining garlic chili paste,add remaining spring onion along with cabbage &capsicum. add rest of the veg .add the noodles .mix well. Fry for few  mins serve hot.

 SWEET AND SOUR FISH.

Ingredients:

For fish fritters:

2 slices of fish parboil ,and cut into cubes.1 egg, 1tbsp maida &1 tbsp cornflour, a pinch of salt.

For the sauce:

1 cup of tomato sauce,1 tbsp vinegar, 3 tbsp sugar,1 tbsp soya sauce, ½ tsp salt &2 cups of chicken/veg stock,2 tbsp of cornflour &1 tsp garlic paste, 2 tbsp of chopped spring onions. 3 tbsp oil, ½ tsp aji no moto,

Veg: 250 cauliflower, 2 cucumber, chopped lengthwise, .

For  the fritters:

Chopp carrots and cauliflower //&boil, beat an egg & mix with cornflour ,salt &maida,.

Coat the fish slices with butter, fry to golden brown. Arrange the fritters &veg on a dish and pour the sweet and sour sauce over it.garnish with chopped celery and serve hot

For the sweet and sour sauce:

Heat oil &fry garlic 7spring onion add tomato sauce ,salt, sugar,vinegar,mix well.bring to a boil. Add cornflour,mix with cold water to a smooth paste.allow it to thicken&remove from fire.serve hot.

Chinese chilli chicken.

Ingredient:1 chicken cut into small pcs with bones, 1 cup soya sauce, 1 ½ cup vinegar,

 1 tbsp garlic and ginger,  ½  ajinomoto, 4/5 chopped green chillis, /2 finely chopped capsicum, /2 cup oil, salt to taste.

CHILLI CHICKEN: contd:

Method:rub ½ of the ginger garlic paste on to the chicken &marinate in vinegar & soyasauce,&leave it overnight .heat oil &fry the remaining ginger garlic paste.add

Marinated chicken along with salt and ajinomoto,fry on med flame till tender.

Add chillis and capsicum, &1 tsp of soya sauce.fry for few mins. Serve hot.

CHINESE FRIED RICE:

Ingredient:4 cups of rice ,1 cup spring onions, 1tsp garlic paste, 2tbsp soya sauce,1 tbsp vinegar,4 eggs,1/2 cup chopped celery,2 cups boiled and shredded chicken,100 gms chopped capsicum,1/2 tsp ajinomoto, salt to taste.

Method:cook rice till just done ,strain and cool on a large plate,add soya sauce &mix well

Make omellettes from 4 eggs, chopped into small pcs, heat oil fry ginger garlic paste,

Add spring onions,now add shredde chicken,capsicum,celery, vinegar, &salt .

Continue frying for few mins,add chopped omellete,mix well serve hot.

HOT &SOUR PEPPER SOUP:

Ingredient:6/8 cup of chicken stock,1 ½ cup of boiled &shredde chicken,100gms of

Finely cut carrots, 100 gms finely chopped mushroom,1/2 tin of bamboo shoots,

2/3 tbsp cornflour,mix with cold water,1 tbsp vinegar, 1 tbsp soya sauce,1 tsp pepper,

Ajinomoto, &salt to taste.

Method:boil the stock with veg salt ,vinegar, ajinomoto, soya sauce, &pepper.

When veg are tender add shred chicken,now add the cornflour mixture .cook till thick. Add lightly beaten eggs,stir well for few mins. Serve hot.

PEKIN HOT &SOUR SOUP:

Ingredient: 36 oz of chicken, 10mushroom,4tbsp of spring onions,[roughly cut]

1 egg ,3 tbsp diced chicken meat,3 tbsp prawns,3 oz brown vinegar,3 tsp black pepper, 4 tbsp cornflour dissolve in water,2 tbsp soya sauce, 1-2 tsp salt, 1 tsp ajinomoto, 3 tbsp French bean,

Method:prepare stock from chicken bones. Add chicken meat, prawns,sliced mushroom &simmer for few mins.add soya sauce  cook for few mins,add carrots. Now add cornflour mix with water,add vinegar, black pepper, stir continuously till the soup thickens.

Beat the egg &trickle it to the soup through the strainer.sprinkle 1 tsp sesame oil, stalk of spring onion &green chilli. Serve hot.

MANCHURIAN CHICKEN

Ingredient:1 chicken, 10 garlicfinely chopped , 2 tsp ginger finely chopped,2 tbsp onion,

1 tsp soya sauce,1tsp black pepper, ½ -1 tsp salt,2 tsp cornflour,4/8 oz oil[sesame]for frying,2 green chillis, 1 tsp ajinomoto,

Method:cut th chicken into 1”inch pcs,chop chillis,ginger,garlic,spring onions dhania patta finely.marinate the chicken with soyasauce ,black pepper,&salt for ½ hr.heat oil &briskly fry the chicken pcs,heat 2 tbsp oil &^fry spring onion,chillis, dhania patta,

&fried chicken pcs.add cornflour &simmer for few mins.serve with rice or noddles

CHICKEN CREAM SOUP

Ingredient:bones of chicken, 32 oz water, 1 dsp of cornflour, 8 oz milk, ¼ tsp white pepper, ½ tsp ajinomoto,2 oz cream, a few pcs of chicken meat.

Method:crack the bones add 32 oz water &cook in the pressure cooker.strain the stock and keep aside.heat 1oz of butter fry the chicken pcs,add cornflour in order to ti

Cream of chicken soup :

In order to thicken add milk ,white npepper, &ajinomoto and glass of water.

.

HAKKA NOODLES

Ingredient:1 packet of noodles,2oz shredded  cabbage,2 oz bean sprouts, 2/3 capsicum, 2 oz shredded carrots, 2 tsp soya sauce ,1/2 ajinomoto,1 tbsp oil,2 tbsp chicken stock, 1 ½ tsp salt,1/2 tsp of white pepper,3 cloves garlic finely chopped.2/3 oz sesame oil.

Method:boil the noodles in enough water, add 1 tbsp oil .drain & strain under cold water,

Mix 1tbsp oil &keep aside heat 6 tbsp oil in a vessel add ginger garlic paste,ajinomoto, then all veg.season in the following order French beans, carrots, cabbage, sprouted od:capsicum, soya sauce, stir vigourously for a min, add 2 tbsp of chicken stock allow to simmer .keep stirring

Note: all veg  must be shreddee to the same size.soya bean must be added after addition of noodles &their stock.

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CHINESE MIX FRUIT PUDDING.

Ingredient:2/3 cups milk, 2/3 tbsp china grass,[boiled in a cup of water],4/5 tbsp sugar, 1 tin cocktail fruit,50 gms of cherries, 1 chocolate bar, a few drops of essence.

Method:boil the milk  add sugar,&china grass,keep stirring till the grass melts.remove from fire allow it to cool.add rose essence, line the dish with the cocktail fruit, pour milk over it. Refridge it .when set de mould over a plate &decorate with cherries&grated chocolate.

CHICKEN CHILLI;

Ingredient:1/2 chicken cut in to pcs,1oz butter sauté the chicken pcs &keep aside .green chillis,cut into slanting pcs.

Method:mix together cornflour, 1 tbsp stock,4oz water,1 tbsp soya sauce,2 tsp worcestire

Sauce,2tsp tsp sugar,2tbsp vinegar,1 tsp ajinomoto.

In 2 tbsp of oil add cornflour mixture, add  the ingredient &chillis,add boiled chicken pcs,salt to taste, remove from fire  serve hot.

SPRING ROLLS.

Ingredient:For the fillings:1/4 cup sprouted beans,cooked shredded chicken meat, ¼ cup,

1 tsp capsicum,[1],1 carrot finely chopped, 1 cup beans finely chopped,1 cup cabbage,cut into thin strips . cut carrots, beans, &capsicum of same size.

For the seasoning 1 cup onion finely cutor ajinomoto to taste.

For the pancakes::1 cup maida,2 tsp salt,1/2 cup cornflour,water/soda water[1 ½ cup],

Or 1 egg.,[ 11/2cup of water].

Method:sautethe onions in 2 tbsp oil, add the bean sprouts, carrots cook for some time add capsicum, cabbage,salt to taste, cook and cover for few mins.boil the veg keep aside

Beat the egg add maida ,cornflour, salt &mix well keep aside for ½ hr.

Heat a non stick pan pour a spoonful of this batter,spread evenly cover &cook for a min. invert onto a paper place a portion of the stuffing .fold like a envelope.deep fry the rollsto a light brown &cut into 2/3.serve hot.

MIXED CHINESE FRIED RICE WITH SHREDDED CHICKEN:

Ingredient:16 ozs rice,[cooked],2eggs made into omelletes,8oz of prawns,8oz cooked chicken,100gms cut into strips, 200gms chopped in slices cauliflower, 4 capsicum cut MIXED CHINESE FRIED CE WITH CHICKEN:[contd]:into 16 pcs, beans handful cut like carrots,1 spring onion diced, optional bamboo shoots,6 mushroom sliced, 12 oz oil. 1 celery cutinto small pcs. 4 tbsp vinegar, ajinomoto.

Method:fry each veg in oil, add chicken stock &parboil.fry. fry the onions ,celery . divide the mixture in2, add 1 to the rice &other to veg..now mix chicken,prawns &veg with a light hand together.

SWEET CORN &CHICKEN SOUP:

Ingredient:1 tin sweet corn cream, 1 tsp ajinomoto, ¼ cup boneless cooked chicken,1/4 cup only chicken breast. 2-2 ½ tsp salt,1 egg, 31/2 tbsp cornflour.2 tsp soya sauce,2 tsp chill sauce,

Method:bring the chicken stock &corn paste to a boil.add cornflourdiluted into waterstir continuosly.let it boil ,beat 1 egg add it to the boiling soup.garnish with chicken pcs. Serve hot.

FU YONG

Ingredient:1 capsicum chopped in to small pcs,1 onion chopped, 5 oz cooked prawns,[chopped],8 oz beaan sprouts, chopped cauliflower/water chest nut5 oz,4 eggs, 1 tbsp soya sauce,1 tsp pepper.

Method:in 1 tbsp oil sauté the onions add sprouts,cauliflower, capsicum,add salt &cook for few mins, add chopped prawns &pepper, soya sauce &veg.cook the veg &eggs by pouring a spoonful of the mixture on a grease skillet. Cover & cook  .serve hot with chilli sauce&tomato.

NB: can be prepared in advance &kept between towels/oven.

SOYA BEAN CHICKEN

Ingredient:1 med chicken cut into pcs ,2 tbsp ginger,4/5 green chillis,[cut lengthwise],

2 tbsp soyasauce,salt &pepper,1 cup oil for frying.

Method:2 tbsp of soya sauce,2/3 tsp sugar, 1 tbsp oil, 1 tsp butter,1 tsp ajonomoto,

1tspcornflour,1 tbsp tomato sauce,1 tbsp vinegar.

For garnish:1/2 cup boiled noodles, 1 tbsp shredde cabbage, 1 tbsp strips of carrots,2 tbsp chopped spring onions, 1 tbsp chopped /strips of capsicum,1/2 chopped ginger,2 tbsp oil, salt, pepper, &chillis.

Method:marinate the chicken with ginger, pepper , salt, &soya sauce for ½ hr.heat oil fry chillis ,fry chicken pcs,till tender &brown.

For the sauce:heat oil add butter ,soya sauce, add sugar, &cook for few mins, mix cornflour,ajinomoto,in ½ cup of water.cook until thick.add fried chicken pcs.

For the garnish: fryginger,add veg 1 at a time add noodles &season well

Serve:in a plate put the chicken pcs cover the sides with fried garnish.serve hot.

RUSSIAN PRAWN PULLAV:

Ingredient:1/4 cup prawns,1/4 cup tomato juice,1 bunch spring onion,salt to taste.

Bread crumbs,1 cup rice[250 gms],1/2 coconut grated, ½ cup oil, 2 eggs.

Grind to paste:8 garlic, 6 gren chillis,1/2 tsp haldi, ½ tsp mustard powder, 1 tbsp jeera,

A few coriander leaves,1/2 tsp pepper &lime juice.

Method:wash &clean prawns,add lime juice, keep aside,chop spring onions,cook rice. In a decghi heat oil add the grounded masala roat for a  while add prawns. Spring onion , powdered masala, cook on a low heat. In a baking dish spread th prawns mixture, mix coconut with the rice . cover the prawn mixture , now spread tomato juice, beat an egg

PRAWN PULLAV  contd:spread it on the prawn &rice  spread the bread crumbs dot with butter /ghee.bake in pre heat oven for ½ hr.

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KHWE SWE

Ingredient:1/2 under cut beef,1 tsp ginger garlic,&green chillis paste.1/2 pack of egg noodles,1 bunch spring onions,2 tomatoes.3 sour limes,2 tbsp gram flour,1 cup coconut crisp puris.

Method;boil the beef with 1 tsp of ginger garli &green chillis paste.add 1tsp red chili powder, boil till dry. Boil noodles.remove 2 cups of milk from coconut. Stir in the gram flour.&chilli . cook on a low flame till thick ,remove from heat add salt,&lime juice.

Serve:in a bowl place the noodles, layaer of shredded meat.spread the onion mixture,lastly add the sauce&crushed puris.

CORN MOULD---I

Ingredient:pastry mould: 2 oz flour. 2 oz cornflour, 1 egg, 2 tsp oil, 3 tbsp milk,1/4 tsp

Chilli powder.1/2 tsp salt, water as required, oil for frying.

Method:mix the fl;our ,salt &chilli powder add egg&oil . knead into a dough.cover &keep aside for ½ hr. divide in 6 parts.rool in a chappati.cut in  to strips 7grease the mould &wrap the strip around the mould, stick the end with water.deep fry in oil.till

Golden carefully remove from the mould.

CHICKEN CORN FILLING CHINESE STYLE;

Ingredeint:1/2 cup strip boiled chicken, ½ cup boiled corn . chopped capsicum[2 tbsp],2 tbsp spring onion,2 tbsp flour.2/3 chilli green chopped fine.1/2 cup chicken stock,

½ cup milk,1 tbsp butter, 1 egg. 2 tbsp grated cheese.1 tsp ajinomoto.&vinegar to taste.

Method:heat the butter add chillis &corn. Sautefor 2 min, add chicken&veg,stir well.

Gradually add the milk ,egg, stock,&cook till the mixture gets thick.remove from fire

Add grated cheese.salt &pepper &ajinomoto.

How to serve: fill the pastry  corn with the chicken corn filling&add drop tomato sauce.serve hot /cold.

AMERCIAN CHOPSUEY

Ingredient:1 cup chicken flaked.100 gms bean sprouts.15 french bean ,2 carrots 1 cup boil noodles, 2 cup fried noodles.4 tbsp oil, 1 tsp chilli sauce , 1 capsicum,1 bunch spring onion.1/4 tsp ajinomoto.sallt to taste.

For the sauce:1 cup brown vinegar. ½ cup sugar. 1 ½ cup stock, 2 tbsp plain flour, 1 tbsp soya sauce. 5 tbsp tomato ketchup.400 tomatoes.

Method:boil the chicken &flake it,cut all the veg in to long strips. Place all the ingredient of the sauce in a vessel.mix well , stir well &cook till the sauce is thick, heat oil add chicken, veg, &ajinomoto,cook on a high flame for a min. add the prepared sauce &salt.

Add ½ of fried noodles mix well. Serv hot with the rest ofd the noodles.

CHINESE CHICKEN.

Ingredient: 1 bottle tomato sauce, 2 stalk celery, 2 carrots,1 big capsicum, 2 pcs French beans,2 cauliflower, 3 eggs, maida, &pepper.

Method:marinate the chicken with papaya/ginger garlic paste.mix  maida with water&egg&pepper , apply it to the chicken. Deep chicken pcs like bhajiyas.

CHINESE CHICKEN CONTD:SAUCE;heat oil ad celery,spring onion, capsicum, tomato full,chilli sauce, worcestshire sauce, all veg &1 ½ cup water &cornflour.let it cook till it is thick.

Arrange in a dish &de

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SWEET AND SOUR CHICKEN.no 1

Ingredient:chicken cut into bit size pcs,small capsicum, 1 spring onion quarted,carrot sliced,1 tsp soys sauce, 4 tbsp tomato sauce,salt, pepper, ajinomoto,2 tsp sugar,1 -1 ½

Tbsp inegar.1/2 cup chicken stock.,cornflour for thickening,pineapples slices cut into 1” pcs.

For the batter:mix together to make into smooth paste and deep fry (1 egg lightly beaten salt pepper, and cornflour. Dip each chicken pcs in this batter nad fry.)

In 4 tbsp oil add carrots , capsicum, onion, &pineapple pcs,stir for few mins,add soys sauce ,tomato sauce, salt ,pepper, and ajinomoto.sugar and vinegar.stir fry for few mins.

Add the stock &let it boil for few mins.gently stir in th cornflour mixture ,stir till the sauce thickens.add the chicken pcs &simmer for few mins.garnish with chopped soring onions.

SWEET AND SOUR CHICKEN :no 2

Med chicken cubed dipped in the batter and deep friedas in sweet &sour no1.

4 tbsp oil, 2 capsicum, 1 cup finely chopped spring onions, ½ cup of chicken stock,

½ tsp ginger crushed/finely chopped. ½ tbsp soya sauce, ¼ cup fine shredded cabbage,salt,pepper &ajinomoto, ¼ cup finely sliced French beans,cornflour mix for thickening, chopped spring onion for garnished

FOR THE SWEET &SOUR SAUCE:

Ingredient:1 cup grated jiggery,or 1 cup brown vinegar, ¼ cup malt vinegar,1 cup water.

Method: heat oil fry spring onion &ginger, add the remaining vegetables, stir for few mins, add chicken stock , soya sauce , sweet &sour sauce, salt pepper, ajinomoto. Pour the cornflour mixture&cook till the sauce thickens.

Sauce :heat water remove from fire, add jiggery &vinegar.

SZECHAUN MIXED FRIED RICE.

Ingredient:6 cups cooked rice,6 tbsp chilli oil, 1 med carrot finely chopped, ½ cup cooked prawns, ½ cup diced mutton, 1 cup spring onion chopped, 6 fresh mushroom quartered, 2  caspsicum finely sliced, salt pepper, 1 tbsp soya sauce, 1 ½ tsp vinegar, 1 pinch aji no moto,

Method:heat  chilli oil, beat eggs &scramble, remove &keep aside, add the remaining chilli oil chopped vegetables, fry for 2 mins, now add cooked rice ,chicken , prawns, sprinkle soya sauce, vinegar, salt &pepper, garnish with scrambled eggs.

SCZECHAUN HAKKA NOODLES,

Ingredients:1 packet noodles, boiled &drained,3/4 red chillis broken ,4 tbsp oil, ½ cupbean sprouts, 1 capsicum finely chopped, 1//4 cup shredded chicken, ¼ cup[ prawns cooked ,2-2 ½ tbsp soyasauce, 1 tbsp tomato sauce, ¼ cup bamboo shoots, 1-11/2 tsp SZECHAUN STYLE HAKKA NOODLES CONTD:vinegar, 1 tbsp chilli sauce, ½ tbsp   garlic,salt, pepper, ajinomoto, 1 egg for garnish,4 fresh mushroom quartered.

Method:heat oil, lightly fry the noodles, so that they coated with oil, strain the noodles &set aside, add 4 tbsp oil, frythe cabbage ,sprouts, capsicum, bamboo, spring onion, garlic and mushroom, &red chilli pcs,add the prawns, chicken &fry for few mins,add the noodles, sprinkle soya sauce, tomato sauce, vinegar, chilli sauce, pepper,&aji no mot,make an omellete &garnieh the noodles. Serve hot.

CHINESE SAUCES.

SWEET &SOUR SAUCE:,2 tbsp oil,1/2 tomato sauce,1 large capsicum finely chopped,cornflour for gravy,2 tsp soya sauce, 2 tbsp brown sugar, salt ,  pepper to taste, 3 tbsp vinegar,1 cup pineapple juice.

Method:in a large sauce pan heat oil add grounded ginger, fry for 1 min,add soya sauce, sugar, salt,pepper,vinegar,pineapple juice,or tomato sauce,and bring to boil.add the sliced capsicum and reduce heat.pour the cornflour mixture till the sauce thicken.remove from fire.

Soft brown sugar can be substituted for an equal quantity of good quality jiggery.)

HOT GARLIC SAUCE.

Ingredient:15-20 flakes of garlic grounded,salt sugar, white pepper,ajinomoto,conflour ,1 cup water,3tbsp tomato sauce,6/5 red chillis,grounded in vinegar.

Method:heat water when it boils add ground garlic, tomato sauce,& red chilli paste,mix salt, pepper,stir well,add the cornflour mixture in a thin stream,stirring continuously.

Serve hot or let it cool&store in a bottle.

CHILLIS IN VINEGAR.

Ingredients:1/2 cup vinegar,1 pinch salt, 10/12 green chillischopped finely, ¼ tsp sugar.

Method:boil vinegar add salt &sugar,add green chillis, remove from heat. Let it cool,should be prepared 2 hrs before meals.

RED CHILLIS SAUCE

Ingredient:24/25 red chillis, salt to taste, white vinegar, few drops red color.

Method:soak red chillis in vinegar overnight, grind to a paste.add salt and pepper,&red color.store in a bottle.

CHILLI OIL

Ingredient:2 cups refined oil,1/2 pc ginger crushed,4 tbsp red hot chilli powder.

Method:in a vessel heat oil remove from heat add red chilli powder &crushed ginger. Stir and set aside to cool strain through thin muslin cloth store in a bottle

HOT SCZWAN GARLIC SAUCE

Ingredient:1 cup oil, 1 cup finely chopped garlic, 1 tbsp ginger, 4 tbsp red chilli powder

Method:3,1 tsp ajinomoto, ½ tsp red color.3/4 cup vinegar, ¾ cup chilli sauce, ½ cup ketchup, 4 tbsp soya sauce, 1tbsp each salt,sugar,paprika .1/2 cup chopped spring onion.1 tsp cornflour.

Heat oil  fry garlic &ginger,add red chilli powder, add the prepared mixture immediately,cook till the oil separates allow it to cool bottle &refrigate, can

be used as sauce or chutney with snacks.

mutton chops

CHOPS SPECIAL

MALAI CORNFLAKE CHOPS.

1 KG PRE MARINATED N BRIEFLY SHALLOW FRIED CHOPS, .

MASALA (MIX TOGETHR): 1 CUP MALAI , /200 FRESH CREM, 1 ¼ SALT, 2 TBSP RED CHILLI SAUCE, 1 TBSP GARAM MASALA, COATING :1 CUP BREAD CRUMBS, 3 CUPS CORNFLAKES, 2/3 EGGS BEATEN.

METHOD: APPLY THE MASALA ON THE CHOPS, WHILE STILL WARM( SO TH MASAL DOES NOT SLIDE OFF,). ROLL IN BREAD CRUMB N DIP IN EGG N AGAIN IN CORN FLAKESN SHALLOW FRY TILL GOLDEN N COOKED .

CHOPS SHAHI GRAVY.

1 KG PREMARINATED CHOPS, APPLY SALT 1TBSP N SHALLOW FRY,TILL GOLDEN BROWN N KEEP ASIDE, GRAVY:1/2 OIL, 2/3 BAY LEAVES.MIX TOGETHER:     400GMS,,CURDS WHISKED, 1 TSP KESAR, 2 ONIONS CRUSHED NFRY2 TBSP ALMOND POWDER/CASHEW POWDER.2 TBSP RED CHILLI PASTE, 1 TBSP GARAM MASAL , 8 SILT GREEN CHILLES, ½ TSP SALT.

METHOD:HEAT OIL, ADD BAY LEAVES, ADDMAALA MIXTURE, ADD 2 CUPS WATER NBRING TO BOI;,ADD THE CHOPS, SIMMER FOR 15 -20 MNS,N SERVE.

TAMATER KE CHOP.

1 KG PREMARINATED CHOPS,RUBBED WITH 1 TBSP SALT N SHALLOW FRIED.

TEMPERING/; ½ CUP OIL, 6 WHOLE RED CHILLIS, 2 STOCK CUBE.

MASALA: 1 KG TOMATO,BLANCHED ,PEELED, N CHOPPED.3   GREEN CHILLIS, CHOPPED, 1 TSP EACH  SALT, DHANIA JERA, N GARAM MASALA, 3 TBSP KASTURE METHI, ½ TP TANDOORI COLOR,2 ONION CRUSHED N FRIED.

METHOD:HEAT OIL, FRY STOCK CUBES,N REDCHILLIS, ADD MASALA, COOK TILL OIL SEPERATES, ADD ½ CUPS WATER/ STOCK. SIMMER FOR 15 -20MINS SERV.

KASHMIRI MUTTON CHOPS.

1 KG PREMARINATED CHOPS N SHALLOW FRIED.

MASALA: ( MIX TOGETHER):3 TBSP KASHMIRI CHILLI PASTE, 2 TBSP CASHEW, / POWDER, 1 TBSP GARAM MASALA, N SLAT EACH, 1 TSP EACH DHANIA, JEERA, N AMCHUR POWDER, 2 TBSP CHOPPED CURRY LEAVES.

METHOD: APPLY MASAL ON CHOPPS, ROLL IN BREAD CRUMBS, DIP IN EGGS, ROLL IN BROKEN VERMECILLI, SHALLOW FRY TILL COOKED, N SERVE HOT.

BAKED CONTINENTAL CHOPS.

1 KG CHOPSPRE MARINATED N SHALLWO FRY,

MASALA MIXTURE:1 TBSP PEPPER POWDER, 4 TBSP BROWN VINEGAR, 2 ½ TBSP CHILLI SAUCE, 1 TBSP SALT N THYME,1 TBSP GARLIC, PASTE, APPLY ON CHOPS.

ACCOMPANIMENTS: CROUTONS, MADE FROM 10 SLICES OF BREAD, 4 ONION THICK SLICED N SHALLOW FRIED, 3 CUPS SAFFRON CHEESE SAUCE. 100GMS GRATED CHEESE.

METHOD:LINE A BAKING DISH ARRANGE THE CROUTONS, ARRANGE THE CHOPS ON IT ARRANGE ONION—POUR SAUCE, GRATED CHEESE N BAKE FOR 20 –30 MINS.

RECIPES CHINESE DISHES,

CHINESE CHOW CHOW,

---------------------------------

Ingredients: 100 gms carrots cut lengthwise,100gms French beans cut lengthwise,100 gms green peas,250gms cauliflower, 250gms chopped cabbage, 1 cucumber cut lengthwise,1/2 cup chopped spring onions,6/8 garlic ,4/5green chillis,1 tbsp vinegar, 1tbsp soya sauce,4 tbspoil,2 tbsp cornflour,1/2 tsp aji no moto,2cups veg stock,and salt to taste.

Method: parboil all the veg except cucumber &cabbage.heat oil &fry garlic to light brown. Add spring onion &fry to golden brown,when done add all veg ,vinegar,soya sauce, ajinomoto,&salt. Add chillis,cucumber,&cabbage along with stock. Thicken the stock by adding cornflour,&water,mix to a smooth paste.bring the mixture to boil and remove from fire.serve hot.

 CHINESE FRIED NOODLES,

 Ingredients:2/3 cups boil noodles.250 gms chopped cabbage,250 gmscarrots,French beans,capsicum.1 ½ tsp garlic chillis paste,1/2 cup chopped spring onions,2 stalks celery,1/2 tsp ajinomoto,salt to taste,

Method:boil &strain noodles. Pour cold water over the noodles,mix with soya sauce. Set aside, heat oil,fry ½ garlic chillis paste,carrots, French bean,spring onion along with vinegar. Fry till the veg are tender. In another vessel heat oil,add the remaining garlic chili paste,add remaining spring onion along with cabbage &capsicum. add rest of the veg .add the noodles .mix well. Fry for few  mins serve hot.

 SWEET AND SOUR FISH.

Ingredients:

For fish fritters:

2 slices of fish parboil ,and cut into cubes.1 egg, 1tbsp maida &1 tbsp cornflour, a pinch of salt.

For the sauce:

1 cup of tomato sauce,1 tbsp vinegar, 3 tbsp sugar,1 tbsp soya sauce, ½ tsp salt &2 cups of chicken/veg stock,2 tbsp of cornflour &1 tsp garlic paste, 2 tbsp of chopped spring onions. 3 tbsp oil, ½ tsp aji no moto,

Veg: 250 cauliflower, 2 cucumber, chopped lengthwise, .

For  the fritters:

Chopp carrots and cauliflower //&boil, beat an egg & mix with cornflour ,salt &maida,.

Coat the fish slices with butter, fry to golden brown. Arrange the fritters &veg on a dish and pour the sweet and sour sauce over it.garnish with chopped celery and serve hot

For the sweet and sour sauce:

Heat oil &fry garlic 7spring onion add tomato sauce ,salt, sugar,vinegar,mix well.bring to a boil. Add cornflour,mix with cold water to a smooth paste.allow it to thicken&remove from fire.serve hot.

Chinese chilli chicken.

Ingredient:1 chicken cut into small pcs with bones, 1 cup soya sauce, 1 ½ cup vinegar,

 1 tbsp garlic and ginger,  ½  ajinomoto, 4/5 chopped green chillis, /2 finely chopped capsicum, /2 cup oil, salt to taste.

CHILLI CHICKEN: contd:

Method:rub ½ of the ginger garlic paste on to the chicken &marinate in vinegar & soyasauce,&leave it overnight .heat oil &fry the remaining ginger garlic paste.add

Marinated chicken along with salt and ajinomoto,fry on med flame till tender.

Add chillis and capsicum, &1 tsp of soya sauce.fry for few mins. Serve hot.

CHINESE FRIED RICE:

Ingredient:4 cups of rice ,1 cup spring onions, 1tsp garlic paste, 2tbsp soya sauce,1 tbsp vinegar,4 eggs,1/2 cup chopped celery,2 cups boiled and shredded chicken,100 gms chopped capsicum,1/2 tsp ajinomoto, salt to taste.

Method:cook rice till just done ,strain and cool on a large plate,add soya sauce &mix well

Make omellettes from 4 eggs, chopped into small pcs, heat oil fry ginger garlic paste,

Add spring onions,now add shredde chicken,capsicum,celery, vinegar, &salt .

Continue frying for few mins,add chopped omellete,mix well serve hot.

HOT &SOUR PEPPER SOUP:

Ingredient:6/8 cup of chicken stock,1 ½ cup of boiled &shredde chicken,100gms of

Finely cut carrots, 100 gms finely chopped mushroom,1/2 tin of bamboo shoots,

2/3 tbsp cornflour,mix with cold water,1 tbsp vinegar, 1 tbsp soya sauce,1 tsp pepper,

Ajinomoto, &salt to taste.

Method:boil the stock with veg salt ,vinegar, ajinomoto, soya sauce, &pepper.

When veg are tender add shred chicken,now add the cornflour mixture .cook till thick. Add lightly beaten eggs,stir well for few mins. Serve hot.

PEKIN HOT &SOUR SOUP:

Ingredient: 36 oz of chicken, 10mushroom,4tbsp of spring onions,[roughly cut]

1 egg ,3 tbsp diced chicken meat,3 tbsp prawns,3 oz brown vinegar,3 tsp black pepper, 4 tbsp cornflour dissolve in water,2 tbsp soya sauce, 1-2 tsp salt, 1 tsp ajinomoto, 3 tbsp French bean,

Method:prepare stock from chicken bones. Add chicken meat, prawns,sliced mushroom &simmer for few mins.add soya sauce  cook for few mins,add carrots. Now add cornflour mix with water,add vinegar, black pepper, stir continuously till the soup thickens.

Beat the egg &trickle it to the soup through the strainer.sprinkle 1 tsp sesame oil, stalk of spring onion &green chilli. Serve hot.

MANCHURIAN CHICKEN

Ingredient:1 chicken, 10 garlicfinely chopped , 2 tsp ginger finely chopped,2 tbsp onion,

1 tsp soya sauce,1tsp black pepper, ½ -1 tsp salt,2 tsp cornflour,4/8 oz oil[sesame]for frying,2 green chillis, 1 tsp ajinomoto,

Method:cut th chicken into 1”inch pcs,chop chillis,ginger,garlic,spring onions dhania patta finely.marinate the chicken with soyasauce ,black pepper,&salt for ½ hr.heat oil &briskly fry the chicken pcs,heat 2 tbsp oil &^fry spring onion,chillis, dhania patta,

&fried chicken pcs.add cornflour &simmer for few mins.serve with rice or noddles

CHICKEN CREAM SOUP

Ingredient:bones of chicken, 32 oz water, 1 dsp of cornflour, 8 oz milk, ¼ tsp white pepper, ½ tsp ajinomoto,2 oz cream, a few pcs of chicken meat.

Method:crack the bones add 32 oz water &cook in the pressure cooker.strain the stock and keep aside.heat 1oz of butter fry the chicken pcs,add cornflour in order to ti

Cream of chicken soup :

In order to thicken add milk ,white npepper, &ajinomoto and glass of water.

.

HAKKA NOODLES

Ingredient:1 packet of noodles,2oz shredded  cabbage,2 oz bean sprouts, 2/3 capsicum, 2 oz shredded carrots, 2 tsp soya sauce ,1/2 ajinomoto,1 tbsp oil,2 tbsp chicken stock, 1 ½ tsp salt,1/2 tsp of white pepper,3 cloves garlic finely chopped.2/3 oz sesame oil.

Method:boil the noodles in enough water, add 1 tbsp oil .drain & strain under cold water,

Mix 1tbsp oil &keep aside heat 6 tbsp oil in a vessel add ginger garlic paste,ajinomoto, then all veg.season in the following order French beans, carrots, cabbage, sprouted od:capsicum, soya sauce, stir vigourously for a min, add 2 tbsp of chicken stock allow to simmer .keep stirring

Note: all veg  must be shreddee to the same size.soya bean must be added after addition of noodles &their stock.

-------------------------------------

CHINESE CHOW CHOW,

---------------------------------

Ingredients: 100 gms carrots cut lengthwise,100gms French beans cut lengthwise,100 gms green peas,250gms cauliflower, 250gms chopped cabbage, 1 cucumber cut lengthwise,1/2 cup chopped spring onions,6/8 garlic ,4/5green chillis,1 tbsp vinegar, 1tbsp soya sauce,4 tbspoil,2 tbsp cornflour,1/2 tsp aji no moto,2cups veg stock,and salt to taste.

Method: parboil all the veg except cucumber &cabbage.heat oil &fry garlic to light brown. Add spring onion &fry to golden brown,when done add all veg ,vinegar,soya sauce, ajinomoto,&salt. Add chillis,cucumber,&cabbage along with stock. Thicken the stock by adding cornflour,&water,mix to a smooth paste.bring the mixture to boil and remove from fire.serve hot.

 CHINESE FRIED NOODLES,

 Ingredients:2/3 cups boil noodles.250 gms chopped cabbage,250 gmscarrots,French beans,capsicum.1 ½ tsp garlic chillis paste,1/2 cup chopped spring onions,2 stalks celery,1/2 tsp ajinomoto,salt to taste,

Method:boil &strain noodles. Pour cold water over the noodles,mix with soya sauce. Set aside, heat oil,fry ½ garlic chillis paste,carrots, French bean,spring onion along with vinegar. Fry till the veg are tender. In another vessel heat oil,add the remaining garlic chili paste,add remaining spring onion along with cabbage &capsicum. add rest of the veg .add the noodles .mix well. Fry for few  mins serve hot.

 SWEET AND SOUR FISH.

Ingredients:

For fish fritters:

2 slices of fish parboil ,and cut into cubes.1 egg, 1tbsp maida &1 tbsp cornflour, a pinch of salt.

For the sauce:

1 cup of tomato sauce,1 tbsp vinegar, 3 tbsp sugar,1 tbsp soya sauce, ½ tsp salt &2 cups of chicken/veg stock,2 tbsp of cornflour &1 tsp garlic paste, 2 tbsp of chopped spring onions. 3 tbsp oil, ½ tsp aji no moto,

Veg: 250 cauliflower, 2 cucumber, chopped lengthwise, .

For  the fritters:

Chopp carrots and cauliflower //&boil, beat an egg & mix with cornflour ,salt &maida,.

Coat the fish slices with butter, fry to golden brown. Arrange the fritters &veg on a dish and pour the sweet and sour sauce over it.garnish with chopped celery and serve hot

For the sweet and sour sauce:

Heat oil &fry garlic 7spring onion add tomato sauce ,salt, sugar,vinegar,mix well.bring to a boil. Add cornflour,mix with cold water to a smooth paste.allow it to thicken&remove from fire.serve hot.

Chinese chilli chicken.

Ingredient:1 chicken cut into small pcs with bones, 1 cup soya sauce, 1 ½ cup vinegar,

 1 tbsp garlic and ginger,  ½  ajinomoto, 4/5 chopped green chillis, /2 finely chopped capsicum, /2 cup oil, salt to taste.

CHILLI CHICKEN: contd:

Method:rub ½ of the ginger garlic paste on to the chicken &marinate in vinegar & soyasauce,&leave it overnight .heat oil &fry the remaining ginger garlic paste.add

Marinated chicken along with salt and ajinomoto,fry on med flame till tender.

Add chillis and capsicum, &1 tsp of soya sauce.fry for few mins. Serve hot.

CHINESE FRIED RICE:

Ingredient:4 cups of rice ,1 cup spring onions, 1tsp garlic paste, 2tbsp soya sauce,1 tbsp vinegar,4 eggs,1/2 cup chopped celery,2 cups boiled and shredded chicken,100 gms chopped capsicum,1/2 tsp ajinomoto, salt to taste.

Method:cook rice till just done ,strain and cool on a large plate,add soya sauce &mix well

Make omellettes from 4 eggs, chopped into small pcs, heat oil fry ginger garlic paste,

Add spring onions,now add shredde chicken,capsicum,celery, vinegar, &salt .

Continue frying for few mins,add chopped omellete,mix well serve hot.

HOT &SOUR PEPPER SOUP:

Ingredient:6/8 cup of chicken stock,1 ½ cup of boiled &shredde chicken,100gms of

Finely cut carrots, 100 gms finely chopped mushroom,1/2 tin of bamboo shoots,

2/3 tbsp cornflour,mix with cold water,1 tbsp vinegar, 1 tbsp soya sauce,1 tsp pepper,

Ajinomoto, &salt to taste.

Method:boil the stock with veg salt ,vinegar, ajinomoto, soya sauce, &pepper.

When veg are tender add shred chicken,now add the cornflour mixture .cook till thick. Add lightly beaten eggs,stir well for few mins. Serve hot.

PEKIN HOT &SOUR SOUP:

Ingredient: 36 oz of chicken, 10mushroom,4tbsp of spring onions,[roughly cut]

1 egg ,3 tbsp diced chicken meat,3 tbsp prawns,3 oz brown vinegar,3 tsp black pepper, 4 tbsp cornflour dissolve in water,2 tbsp soya sauce, 1-2 tsp salt, 1 tsp ajinomoto, 3 tbsp French bean,

Method:prepare stock from chicken bones. Add chicken meat, prawns,sliced mushroom &simmer for few mins.add soya sauce  cook for few mins,add carrots. Now add cornflour mix with water,add vinegar, black pepper, stir continuously till the soup thickens.

Beat the egg &trickle it to the soup through the strainer.sprinkle 1 tsp sesame oil, stalk of spring onion &green chilli. Serve hot.

MANCHURIAN CHICKEN

Ingredient:1 chicken, 10 garlicfinely chopped , 2 tsp ginger finely chopped,2 tbsp onion,

1 tsp soya sauce,1tsp black pepper, ½ -1 tsp salt,2 tsp cornflour,4/8 oz oil[sesame]for frying,2 green chillis, 1 tsp ajinomoto,

Method:cut th chicken into 1”inch pcs,chop chillis,ginger,garlic,spring onions dhania patta finely.marinate the chicken with soyasauce ,black pepper,&salt for ½ hr.heat oil &briskly fry the chicken pcs,heat 2 tbsp oil &^fry spring onion,chillis, dhania patta,

&fried chicken pcs.add cornflour &simmer for few mins.serve with rice or noddles

CHICKEN CREAM SOUP

Ingredient:bones of chicken, 32 oz water, 1 dsp of cornflour, 8 oz milk, ¼ tsp white pepper, ½ tsp ajinomoto,2 oz cream, a few pcs of chicken meat.

Method:crack the bones add 32 oz water &cook in the pressure cooker.strain the stock and keep aside.heat 1oz of butter fry the chicken pcs,add cornflour in order to ti

Cream of chicken soup :

In order to thicken add milk ,white npepper, &ajinomoto and glass of water.

.

HAKKA NOODLES

Ingredient:1 packet of noodles,2oz shredded  cabbage,2 oz bean sprouts, 2/3 capsicum, 2 oz shredded carrots, 2 tsp soya sauce ,1/2 ajinomoto,1 tbsp oil,2 tbsp chicken stock, 1 ½ tsp salt,1/2 tsp of white pepper,3 cloves garlic finely chopped.2/3 oz sesame oil.

Method:boil the noodles in enough water, add 1 tbsp oil .drain & strain under cold water,

Mix 1tbsp oil &keep aside heat 6 tbsp oil in a vessel add ginger garlic paste,ajinomoto, then all veg.season in the following order French beans, carrots, cabbage, sprouted od:capsicum, soya sauce, stir vigourously for a min, add 2 tbsp of chicken stock allow to simmer .keep stirring

Note: all veg  must be shreddee to the same size.soya bean must be added after addition of noodles &their stock.

-------------------------------------

CHINESE MIX FRUIT PUDDING.

Ingredient:2/3 cups milk, 2/3 tbsp china grass,[boiled in a cup of water],4/5 tbsp sugar, 1 tin cocktail fruit,50 gms of cherries, 1 chocolate bar, a few drops of essence.

Method:boil the milk  add sugar,&china grass,keep stirring till the grass melts.remove from fire allow it to cool.add rose essence, line the dish with the cocktail fruit, pour milk over it. Refridge it .when set de mould over a plate &decorate with cherries&grated chocolate.

CHICKEN CHILLI;

Ingredient:1/2 chicken cut in to pcs,1oz butter sauté the chicken pcs &keep aside .green chillis,cut into slanting pcs.

Method:mix together cornflour, 1 tbsp stock,4oz water,1 tbsp soya sauce,2 tsp worcestire

Sauce,2tsp tsp sugar,2tbsp vinegar,1 tsp ajinomoto.

In 2 tbsp of oil add cornflour mixture, add  the ingredient &chillis,add boiled chicken pcs,salt to taste, remove from fire  serve hot.

SPRING ROLLS.

Ingredient:For the fillings:1/4 cup sprouted beans,cooked shredded chicken meat, ¼ cup,

1 tsp capsicum,[1],1 carrot finely chopped, 1 cup beans finely chopped,1 cup cabbage,cut into thin strips . cut carrots, beans, &capsicum of same size.

For the seasoning 1 cup onion finely cutor ajinomoto to taste.

For the pancakes::1 cup maida,2 tsp salt,1/2 cup cornflour,water/soda water[1 ½ cup],

Or 1 egg.,[ 11/2cup of water].

Method:sautethe onions in 2 tbsp oil, add the bean sprouts, carrots cook for some time add capsicum, cabbage,salt to taste, cook and cover for few mins.boil the veg keep aside

Beat the egg add maida ,cornflour, salt &mix well keep aside for ½ hr.

Heat a non stick pan pour a spoonful of this batter,spread evenly cover &cook for a min. invert onto a paper place a portion of the stuffing .fold like a envelope.deep fry the rollsto a light brown &cut into 2/3.serve hot.

MIXED CHINESE FRIED RICE WITH SHREDDED CHICKEN:

Ingredient:16 ozs rice,[cooked],2eggs made into omelletes,8oz of prawns,8oz cooked chicken,100gms cut into strips, 200gms chopped in slices cauliflower, 4 capsicum cut MIXED CHINESE FRIED CE WITH CHICKEN:[contd]:into 16 pcs, beans handful cut like carrots,1 spring onion diced, optional bamboo shoots,6 mushroom sliced, 12 oz oil. 1 celery cutinto small pcs. 4 tbsp vinegar, ajinomoto.

Method:fry each veg in oil, add chicken stock &parboil.fry. fry the onions ,celery . divide the mixture in2, add 1 to the rice &other to veg..now mix chicken,prawns &veg with a light hand together.

SWEET CORN &CHICKEN SOUP:

Ingredient:1 tin sweet corn cream, 1 tsp ajinomoto, ¼ cup boneless cooked chicken,1/4 cup only chicken breast. 2-2 ½ tsp salt,1 egg, 31/2 tbsp cornflour.2 tsp soya sauce,2 tsp chill sauce,

Method:bring the chicken stock &corn paste to a boil.add cornflourdiluted into waterstir continuosly.let it boil ,beat 1 egg add it to the boiling soup.garnish with chicken pcs. Serve hot.

FU YONG

Ingredient:1 capsicum chopped in to small pcs,1 onion chopped, 5 oz cooked prawns,[chopped],8 oz beaan sprouts, chopped cauliflower/water chest nut5 oz,4 eggs, 1 tbsp soya sauce,1 tsp pepper.

Method:in 1 tbsp oil sauté the onions add sprouts,cauliflower, capsicum,add salt &cook for few mins, add chopped prawns &pepper, soya sauce &veg.cook the veg &eggs by pouring a spoonful of the mixture on a grease skillet. Cover & cook  .serve hot with chilli sauce&tomato.

NB: can be prepared in advance &kept between towels/oven.

SOYA BEAN CHICKEN

Ingredient:1 med chicken cut into pcs ,2 tbsp ginger,4/5 green chillis,[cut lengthwise],

2 tbsp soyasauce,salt &pepper,1 cup oil for frying.

Method:2 tbsp of soya sauce,2/3 tsp sugar, 1 tbsp oil, 1 tsp butter,1 tsp ajonomoto,

1tspcornflour,1 tbsp tomato sauce,1 tbsp vinegar.

For garnish:1/2 cup boiled noodles, 1 tbsp shredde cabbage, 1 tbsp strips of carrots,2 tbsp chopped spring onions, 1 tbsp chopped /strips of capsicum,1/2 chopped ginger,2 tbsp oil, salt, pepper, &chillis.

Method:marinate the chicken with ginger, pepper , salt, &soya sauce for ½ hr.heat oil fry chillis ,fry chicken pcs,till tender &brown.

For the sauce:heat oil add butter ,soya sauce, add sugar, &cook for few mins, mix cornflour,ajinomoto,in ½ cup of water.cook until thick.add fried chicken pcs.

For the garnish: fryginger,add veg 1 at a time add noodles &season well

Serve:in a plate put the chicken pcs cover the sides with fried garnish.serve hot.

RUSSIAN PRAWN PULLAV:

Ingredient:1/4 cup prawns,1/4 cup tomato juice,1 bunch spring onion,salt to taste.

Bread crumbs,1 cup rice[250 gms],1/2 coconut grated, ½ cup oil, 2 eggs.

Grind to paste:8 garlic, 6 gren chillis,1/2 tsp haldi, ½ tsp mustard powder, 1 tbsp jeera,

A few coriander leaves,1/2 tsp pepper &lime juice.

Method:wash &clean prawns,add lime juice, keep aside,chop spring onions,cook rice. In a decghi heat oil add the grounded masala roat for a  while add prawns. Spring onion , powdered masala, cook on a low heat. In a baking dish spread th prawns mixture, mix coconut with the rice . cover the prawn mixture , now spread tomato juice, beat an egg

PRAWN PULLAV  contd:spread it on the prawn &rice  spread the bread crumbs dot with butter /ghee.bake in pre heat oven for ½ hr.

  -----------------------------------------------------------------

KHWE SWE

Ingredient:1/2 under cut beef,1 tsp ginger garlic,&green chillis paste.1/2 pack of egg noodles,1 bunch spring onions,2 tomatoes.3 sour limes,2 tbsp gram flour,1 cup coconut crisp puris.

Method;boil the beef with 1 tsp of ginger garli &green chillis paste.add 1tsp red chili powder, boil till dry. Boil noodles.remove 2 cups of milk from coconut. Stir in the gram flour.&chilli . cook on a low flame till thick ,remove from heat add salt,&lime juice.

Serve:in a bowl place the noodles, layaer of shredded meat.spread the onion mixture,lastly add the sauce&crushed puris.

CORN MOULD---I

Ingredient:pastry mould: 2 oz flour. 2 oz cornflour, 1 egg, 2 tsp oil, 3 tbsp milk,1/4 tsp

Chilli powder.1/2 tsp salt, water as required, oil for frying.

Method:mix the fl;our ,salt &chilli powder add egg&oil . knead into a dough.cover &keep aside for ½ hr. divide in 6 parts.rool in a chappati.cut in  to strips 7grease the mould &wrap the strip around the mould, stick the end with water.deep fry in oil.till

Golden carefully remove from the mould.

CHICKEN CORN FILLING CHINESE STYLE;

Ingredeint:1/2 cup strip boiled chicken, ½ cup boiled corn . chopped capsicum[2 tbsp],2 tbsp spring onion,2 tbsp flour.2/3 chilli green chopped fine.1/2 cup chicken stock,

½ cup milk,1 tbsp butter, 1 egg. 2 tbsp grated cheese.1 tsp ajinomoto.&vinegar to taste.

Method:heat the butter add chillis &corn. Sautefor 2 min, add chicken&veg,stir well.

Gradually add the milk ,egg, stock,&cook till the mixture gets thick.remove from fire