Special Noodles

Special Noodles

Ingredients; 

Egg noodles  (boiled)                      500 grams

Chicken breast  (finely cut)            1

Spring onion leaves (finely cut)     1/2 cup

Carrot  (finely cut)                            1

Capsicum   (finely cut)                     1 cup

Garlic (chopped)                              1 tbsp

White pepper powder                     1/2 tsp

Soya sauce                                       1 tbsp

Sugar                                                1 tsp

Cornflour (dissolved in water)      1 tsp

Chicken stock                                  1 cup

Salt                                                    1/2 tsp

Oil                                                      1/4 cup

Marinade ingredients:

White pepper powder                     1/2 tsp

Soya sauce                                       1/2 tbsp

Cornflour                                          1 tbsp

Method; 

• Marinate chicken with marinade ingredients and set aside for 10 minutes.
• Heat oil in a pot fry garlic add chicken and fry.
• Add stock bring to a boil.
• Add all ingredients except spring onions and cornflour; cook for 10 minutes.
• Add cornflour gradually and thicken sauce.
• Add spring onions and remove from flame.
• Take out noodles in serving dish 
• arrange prepared chicken on top 
• serve.

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Puff Stew

Puff Stew

Ingredients;
Beef  (with bones)                           1/2 kg
Puff pastry dough                            200 grams
Ginger/garlic paste                         1 tbsp
Chicken cubes                                 2
Tomatoes   (chopped)                     2
Potato  (small, cut into cubes)       1
Carrot  (cubed)                                1
Onions  (fried)                                 1/2 cup
Whole red chillies (round)              8

Method;

• cook beef with ginger/garlic, cardamoms, cinnamon, cloves, whole red chillies, oil and 1 cup water till tender.
• Add black pepper, hot spices, chicken cubes, re chilli powder and salt; fry for 5 minutes.
• Add onions, tomatoes, carrot, potato and remaining water; cook for 10 minutes.
• When water dries, remove in a pyrex dish.
• Roll out puff pastry dough; cover dish with it.
• Bake in a pre-heated oven at 200C for 20 minutes.
• REMOVE AND SERVE     Puff Stew

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Chicken Sesame Balls

Chicken Sesame Balls

Ingredients;   

Chicken breasts                                 2

White sesame seeds                         1/2 cup

Onion                                                   1

Garlic                                                   3 cloves

Ginger                                                 1 inch piece 

Egg white                                            1

Cornflour                                             1 tsp

Pistachios                                            25 grams

Black pepper powder                        1/2 tsp

Green chillies                                     2

Spring onion                                       1

Salt                                                       to taste

Oil                                                         for frying

Method:  

• Blend all ingredients except sesame seeds and oil in a blender.
• Make small balls; coat with sesame.
• Heat oil in wok; fry balls and remove on absorbent paper.
• Serve Chicken sesame balls with tomato ketchup and chilli garlic sauce.
• SERVE DELICIOUS     Chicken Sesame Balls

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Toddler Muffins

Toddler Muffins

Ingredients;   

Refined flour   (sieved)                        1-1/2cup

Baking powder                                      1-1/2 tsp

Baking soda                                           1/2 tsp

Castor sugar                                          1 cup

Eggs                                                        2

Yogurt                                                     1-1/4cup

Vanilla essence                                      1 tsp

Salt                                                           1 pinch

Butter                                                       4 tbsp

Frosting Ingredients;

Royal icing                                                2 cups

Red food colour                                       1 tsp

Bunties and sugar crystals                     for garnishing

Method: 

• Mix flour, baking powder and soda, castor sugar and salt.
• Whip eggs, yogurt, butter and vanilla essence in a separate bowl.
• Fold-in flour-mixture with a spoon, little at a time.
• Grease muffin mould; pour mixture in it.
• Bake in a pre-heated oven at 180C for 20 minutes. Remove.
• Mix food colour in 1/2 royal icing and keep remaining as it is.
• Fill in separate piping bags.
• When muffins cool, decorate with royal icing, bunties and sugar crystals.
• Serve
• To prepare royal icing add 1/2 tsp vanilla essence and 2 cups castor sugar gradually to 2 egg whits and beat till thick.
• ENJOY DELICIOUS TODDLER MUFFINS.

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Porridge Pan Cakes

Porridge Pan Cakes

Ingredients;  

Porridge                                              4 cups

Refined flour  (sieved)                      1 cups

Sugar                                                    1/2 cup

Baking powder                                    2 tsp

Baking soda                                         2 tsp

Milk                                                       4 cups

Lemon                                                   1

Eggs   (beaten)                                    4

Vanilla essence                                   1 tsp

Salt                                                        1/2 cup

Butter  (melted)                                   1/2 cup

                                                             + greasing

Method: 

• Blend porridge in a blender.
• Squeeze lemon in milk and set aside.
• Mix porridge, flour, sugar, baking powder, baking soda and salt in a bowl.
• Mix milk eggs, vanilla essence and butter in a separate bowl.
• Fold in the dry ingredients into the wet ones and set aside for 1/2 hour.
• Grease a medium frying pan with butter.
• Fill a deep cooking-spoon with batter and coat frying pan with it.
• Fry pan cake golden from both sides; remove;
• Repeat process to prepare more pan cakes.
• SERVE WITH BANANAS AND HONEY.

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Mini Chocolate Cake

Mini Chocolate Cake

Ingredients; 

Refined flour                                         1/2 cup

Cooking chocolate                               175 grams 

Plain butter                                            175 grams

Eggs                                                        3

Sugar                                                      1/2 cup

Butter                                                     as required

Ice cream or fresh cream                    as accompaniment 

Method:

• Boil water in a pot.
• Melt chocolate in a saucepan over bailing water.
• Beat eggs and sugar in  bowl till eggs turn white.
• Add melted chocolate, butter and flour; fold in with a spoon
• Grease 4 hollows of a muffin tray with butter; pour chocolate mixture in them.
• Bake in a pre-heated oven at 180C for 10 minutes and remove from oven.
• Flip the cup-cakes over on a tray.
• SERVE WITH ICE CREAM OR CREAM.

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Chiffon Cake

Chiffon Cake

Ingredients;

Eggs                                                7

White vinegar                                1 tsp

Castor sugar                                  1- 3/4 cup

Refined flour  (sieved)                 2 cups

Baking powder                              1 tbsp

Chocolate essence                       1 tsp

Boiling water                                  1/2 cup

Cold water                                      1/4 cup

Cocoa powder  (sieved)               1/2 cup

Red food colour                             1 pinch

Salt                                                   1/4 tsp

Oil                                                     1/2 cup

Icing Ingredients:

Cocoa powder  (sieved)                  1/2cup

Castor sugar                                     1- 1/2cup

Fresh cream                                      3 tbsp

Chocolate essence                          1/2 tsp

Butter                                                150 grams

Method:

• Separate egg whites from yolks, beat egg whites with electric beater till frothy; mix in vinegar.
•  cook cocoa powder in boiling water; remove from flame; add cold water and set aside.
• Mix flour, sugar, baking powder and salt.
• Make hollow in the center of the flour; pour oil, yolks, food colour, chocolate essence and cocoa powder mixture in it and beat with electric beater.
•  Fold in egg whites with a spoon.
• Grease a 10-inch cake pan; pour batter in it; bake in a pre-heated oven at 150 C for 1 hour.
• Melt butter in a saucepan to prepare icing; add cocoa powder and remove from flame.
• Add sugar, chocolate essence and cream; beat with electric beater till mixed and refrigerate.
• Remove from fridge; beat again.
• ICE CAKE WITH IT; AND SERVE DELICIOUS   Chiffon Cake

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Banana Fritters with Caramel Sauce

Banana Fritters with Caramel Sauce

Ingredients:

Bananas                                                       3

Water                                                           2 tbsp

White sesame seeds                                 1 tbsp

Brown sugar                                               2 tbsp

Desiccated coconut                                   2 tbsp

Sugar                                                           2 tbsp

Rice flour                                                    5 tbsp

Oil                                                                for frying

CARAMEL SAUCE INGREDIENTS:

Coconut milk                                               1/4 cup

Cornflour    (dissolved in water)               1/2 tsp

Brown sugar                                                 2 tbsp

Sugar                                                             2 tbsp

Water                                                             2 tbsp

Method:

• To prepare sauce cook sugar, brown sugar and coconut milk till sugar dissolves.
• Add cornflour; cook till sauce thickens and remove from flame.
• Cut each banana into 3 pieces.
• Mix brown sugar and desiccated coconut in a bowl.
• Mix rice flour, sugar, sesame and water in a separate bowl.
• Coat banana pieces first with coconut mixture and then with rice flour paste.
• Heat oil in a wok; fry bananas golden.
• DISH OUT; POUR CARAMEL SAUCE ON TOP AND SERVE.

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Pineapple Touk

Pineapple Touk

Ingredients:
Pineapple                                                       1
Green Chillies    (chopped)                          2
Curry leaves                                                   10
Pineapple juice                                              1 cup
Raisins                                                             25 grams
Ginger    (finely cut)                                       1 inch piece 
Mustard seeds                                               1 tsp
Cumin seeds                                                   1 tsp
Red chillies  (crushed)                                   1 tsp
Onion seeds                                                    1/2 tsp
White vinegar                                                  2 tbsp
Sugar                                                                3 tbsp
Salt                                                                    to taste
Oil                                                                      3 tbsp


Method:

• Clean and cut pineapple into small pieces.
• Heat oil in a pot; fry ginger golden.
• Add mustard seeds, cumin and onion seeds; fry.
• Add curry leaves, red chillies, raisins, sugar, pineapple juice, vinegar and salt; cook for 5 minutes.
• Add pineapple and green chillies; cook till pineapples are tender.
• SERVE AND ENJOY MOST DELICIOUS      Pineapple Touk

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Rani Pulao

Rani Pulao

ingredients
Rice (soaked)                              300 Grams                                              

Carrots (finely cut)                      1

Peas (boiled)                                1/2 cup

Pomegranate seeds                    1/2 cup

Onion (chopped)                          1

Garlic (chopped)                          4 Cloves

Tomatoes                                      2

Coriander seeds                          1 tsp

Cumin seeds                                1 tsp

Chicken stock                               1-1/2 glasses

Spinach (finely cut)                      1 bunch

Cashew nuts                                 50 grams 
Cardamoms                                  3
Green cardamoms                       6
Cinnamon                                     1 stick
Cloves                                           1/2 tsp
Black pepper corns                     1/2 tsp
Dried apricots                              50 grams
Raisins                                          50 grams
Green chillies                              5
Bay leaves                                   2
Salt                                                to taste
Oil                                                  2 tbsp
Butter                                            2 tbsp

Method:

• Heat butter and oil in a pot; fry garlic, cardamoms, cloves, peppercorns, bay leaves and cinnamon.
• Add onion, raisins, cashew nuts, cumin and coriander; fry.
• Add carrots, apricots, spinach, stock, green chillies and salt; bring to a boil.
• Add rice; and tomatoes and peas; put on dum.
• Mix pomegranate; 
• SERVE HOT ENJOY DELICIOUS RANI PULAO.

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Bean Curd Curry

Bean Curd Curry

Ingredients:
Bean Curd (toffu)                                2 pieces 
Coconut milk                                       1 cup
Ginger garlic paste                             1 tbsp
Dry red chillies (boiled)                      7
Fish sauce                                            2 tbsp
Brown sugar                                        1 tbsp
Button mushrooms                             5
French beans-                                     200 grams
(cut into small pieces)
Lemon juice                                        1tbsp
Fresh red chillies (finely cut)            2
Fresh coriander  (chopped)              1tsp
Basil leaves (chopped)                      1/2 tsp
Red chilli powder                               1 tsp
Salt                                                       to taste
Oil                                                         3 tbsp

Method:

• Cube bean curd; boil French beans lightly.
• Blend boiled red chillies with water.
• Heat oil in a pot; fry ginger garlic paste.
• Reduce flame; add coconut milk and blended red chillies.
• Add fish sauce, brown sugar red chillies and basil; fry for 2 minutes.
• after a few minutes, add french, bean curd, lemon juice and mushroom and salt. stir.
• sprinkle coriander and red chillie powder.
• SERVE AND ENJOY BEAN CURD CURRY.

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