Paneer and capsicums go well together in this delicious starter. This recipe is from the book Best of Chinese Cooking.
Preparation Time : 26-30 minutes
Cooking time : 11-15 minutes
Ingredients:
Paneer (cottage cheese) 300 grams
Oil 2 tbsps + to deep fry
Cornflour/ corn starch 3 tablespoons
Garlic crushed 3-4
clovesOnion halved and thickly sliced 1 medium
Green capsicums cut into
thick strips 2 medium
Green chillies sliced
6-8
Vegetable stock 1 cup
Salt to taste
Soya sauce 2 tablespoons
MSG 1/4 teaspoon
Method:
Step 1
Cut the cottage cheese into medium sized diamonds. Heat sufficient oil in a
Wonderchef Ceramica, Chef Signature Wok, roll
the cheese diamonds in one tablespoon of cornflour and deep fry on medium heat
until the edges start to turn brown.
Step 2
Drain on absorbent paper. Mix the remaining cornflour in half a cup of water.
Step 3
Heat two-tablespoon oil in a Wonderchef Ceramica, Chef Signature Wok, add the garlic and stir-fry for half a minute.
Step 4
Add the salt, soy sauce and MSG and mix well. Add the cornflour mixture and cook
on high heat stirring and tossing until the sauce thickens to coat the cheese and
the vegetables. Serve hot immediately.
Vegetarian Mexican Tacos is a very popular Mexican dish, that has the crisp tacos filled with salads, beans and topped with cheddar cheese and sour cream. The stuffing for these Taco shells is so varied that recipes get evolved according to the taste palates. In Mexico you will find that tacos are of the soft kind. The crisp tacos seemed to have originated with the proliferation of taco stands during the late fifties. The crisp-fried corn tortilla in a U-shape is filled with layers of hot baked beans, sliced lettuce, diced tomatoes and grated cheese (usually cheddar).
Ingredients:To begin making the Vegetarian Mexican Taco Recipe, we will first Prepare the Taco’s as per the instructions mentioned in the package or make homemade taco shells
Mix together the salad ingredients - onions, lettuce, bell peppers, cabbage, tomatoes, chilli powder, salt, pepper, cumin powder, parsley and set aside
Warm the canned baked beans in the microwave or on stove top, add in the cumin powder and keep aside.
Serving the Vegetarian Mexican Taco’s
Place a layer of warm baked beans in each taco shell; then top with a layer of salad ingredients in each shell.Finally dollop with sour cream and sprinkle with cheese on the tacos and additonaly drizzle some tabasco sauce to taste.
Serve the delicious Vegetarian Mexican Tacos for Parties or even as a quick dinner
Missi roti is an Indian bread made with a combination of wheat flour and gramflour and seasoned with spices. Missi roti is generally ordered in restaurants along with makhani dal and jeera aloo.
Makes : 4 - 5
Total time : 50 mins
Ingredients:
1 cup Whole Wheat Flour (atta)
1/2 cup Gram Flour (Beasn)
1/2 tsp Saboot Dhania (Coriander Seeds)
1/2 tsp Ajwain
1/4 tsp Jeera Powder
1/4 tsp Garam Masala
1 - 2 tsp fenugreek leaves (kasoori methi)
1/2 tsp Red chili powder
1/2 tsp Salt
1 Green chilli
1 tblsp chopped Coriander Leaves
Pinch of Baking soda
1/4 tsp Turmeric powder
2 tbsp oil
Water to knead
How To Make Missi Roti:
Mix Wheat flour, gramflour, salt, chili powder, turmeric powder, ajwain, jeera powder, corainder seeds, garam masala, soda, finely chopped green chilly, finely chopped corainder leaves and crushed kasoori methi. Mix well.
Now add oil and rub it into the flour. Slowly add water little by little and make a soft dough and keep it covered with damp cloth for 30 minutes.
Knead the dough again and make small balls.
Roll into a slightly thick chapati than usual.
Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
Before serving cut it into half and smear some butter on it. Serve hot with pickle and curd.
Note: 1.It can also be cooked in an oven or tandoor.
Instead of tawa you can bake them in a home tandoor as well.
Variations: You can also add fresh methi leaves instead of dried methi, grated ginger and even chopped onion.
This is a classic pasta sauce dish - tomatoes with creamy mozzarella and fresh basil. Herbs and onions add extra depth of flavour.
Ingredients
2 tbsp extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1kg/2lbs 4oz fresh tomatoes, skinned, seeds removed and roughly chopped or 2 x 400g/14oz cans chopped tomatoes in their juice
1 tbsp tomato purée
salt and freshly ground black pepper
pinch of sugar (optional)
1 bay leaf
1 sprig thyme
To serve:
400g/14oz pasta of your choice, cooked according to packet instructions
150g/5oz ball Italian mozzarella (or same weight of bocconcini, small balls of mozzarella)
handful fresh basil leaves
Preparation method:
Heat the oil in a wide frying pan over a gentle heat.
Add the onions and fry gently, stirring frequently, until translucent. They should be softened and not browned. Don't rush this stage - it should take about 8-10 minutes.
Add the garlic and cook for a further minute or so to soften.
Tip in the fresh or tinned tomatoes and the tomato puree and stir.
Add salt and freshly ground black pepper, sugar (if using), the bay leaf and thyme.
Bring up to the boil, then reduce the heat and simmer very gently for 20-30 minutes, stirring frequently, until the tomatoes have reduced down to a thick sauce. You may need to add a little water to prevent it from catching.
When the sauce has been simmering for 10-20 minutes, bring a large pot of well-salted water to the boil and cook your pasta according to the packet instructions.
When the pasta is cooked, drain.
When the sauce is cooked, taste for seasoning and add salt and freshly ground black pepper if necessary. (At this stage, the sauce can be cooled and then frozen in containers for several months.)
When you're ready to serve it, tear the mozzarella into chunks and add to the sauce. Tear the basil leaves and add to the sauce, then turn off the heat from under the sauce.
Remove the bay leaf and thyme.
Pour the sauce over the pasta and serve.
Quick Creamy Chocolate Pudding Recipe
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings
Ingredients:
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract
M&M's, optional
Directions:
In a heavy saucepan, combine sugar, cocoa, cornstarch and salt.
gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes.
Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes.
Chill until serving. Sprinkle with M&M's if desired. Yield: 6-8 servings.
Quick Creamy Chocolate Pudding Recipe
Prep Time: 2 Minutes
Skill Level: Beginner
Ingredients:
2/3 cup sugar
1/4 cup HERSHEY'S Cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
Directions:
1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.
MICROWAVE DIRECTIONS:
Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every
2 minutes.
Stir in butter and vanilla.
Pour into dishes and serve as directed above.