CORN AND VEGETABLE CHOWDER

CORN AND VEGETABLE CHOWDER

Cooking time 35-40 minutes. Approx. serves 6-8     

      

Ingredients

Vegetables (cauliflower, mushrooms and carrots )    -500gms

Water or vegetable stock                                        -1.2ltrs

Onions                                                                   -1/2 cup(chopped)

Capsicum                                                               -1/2cup(discard seeds)chopped

Celery                                                                    -2 stalks (minced)

Parsley                                                                   - 4-5 sprigs(minced)

Garlic                                                                     - 2 cloves(minced)

Sweet corn (cream style)                                        – tin

Noodles(broken into spieces)                                 – ½ cup

Eggs                                                                       – 2 nos

AJI-NO-MOTO                                                    – 1/4tsp

Tinned mushrooms                                                  – 3tbsp(drained and sliced)

Salt and pepper                                                       – to taste

Method

·         Place vegetables in the cooker pan, along with water and 1 tsp salt. Cover with the lid. 

·         When the water in the cooker begins to boil add onions, capsicum celery, garlic and parsley. 

·         When the vegetables are cooked, use tongs to remove the vegetables on to a plate. 

·         Drop noodles into the cooking pan. While the noodles cook

·       Add the simmering chowder to the vegetables. Once the noodles are cooked, add sweet corn and mushrooms. Beat the eggs lightly. 

·         When the chowder begins to boil, pour the eggs in the thin stream, stirring the chowder with a fork.

·         So that the eggs set as thin strands. Add pepper, AJI-NO-MOTO and more salt if necessary. 

·         Open the lid only for adding the ingredients and cover immediately.

·         After the vegetables and noodles are boiled take it out and serve it.

Try it and enjoy the delicious dish.

Corn and chicken chowder

CORN AND CHICKEN CHOWDER

Cooking time 35-40 minutes. Approx. serves 6-8     
      

Ingredients

Broiler chicken joints                      -500gms

Water or chicken stock                   -1.2ltrs

Onions                                            -1/2 cup(chopped)

Capsicum                                        -1/2cup(discard seeds)chopped

Celery                                            - 2 stalks (minced)

Parsley                                           - 4-5 sprigs(minced)

Garlic                                             - 2 cloves(minced)

Sweet corn (cream style)                - tin

Noodles(broken into spieces)         – ½ cup

Eggs                                               –2 nos

AJI-NO-MOTO                            –1/4tsp

Tinned mushrooms                         – 3tbsp(drained and sliced)

Salt and pepper                             – to taste

Method

• Place chicken joints in the cooker pan, along with water and 1 tsp salt. Cover with the lid. 
• When the water in the cooker begins to boil add onions, capsicum celery, garlic and parsely. 
• When the chicken is cooked, use tongs to remove the pieces on to a plate. 
• Drop noodles into the cooking pan. While the noodles cook, debone the chicken, flake the meat
• And add it to the simmering chowder. Once the noodles are cooked, add sweet corn and mushrooms. Beat the eggs lightly. 
• When the chowder begins to boil, pour the eggs in the thin stream, stirring the chowder with a fork.
• So that the eggs set as thin strands. Add pepper, AJI-NO-MOTO and more salt if necessary. 
• Open the lid only for adding the ingredients and cover immediately.
•  After the chicken and noodles are boiled take it out and serve it.

Try it and enjoy the delicious dish.

Kesari

KESARI

Ingredients:

Roasted semolina (rava) – 2 cups

Sugar                             – 2 cups

Water                            – 4 cups

Ghee                              – ¾- 1 cup

Roasted cashew nuts,

Cardamom powder and

Orange red colour – pinch

Method

Place the cooking pan over the stove, add water make it boil for 1 mints then add 2 cups of sugar make dissolve well then add 2 cups of roasted rava, then add ghee and mix it well then add the orange red colour & cardamom powder and ghee, mix well,  cover with the lid and  make it to boil for  15-20 minutes. If there is excess liquid mix well till it becoming dry. Then transfer the kesari to serving dish and decorate with roasted cashew nuts and grapes to have a good presentation

Try it and have a tasty sweet..

Chicken biryani

CHICKEN BIRYANI

Cooking time 20-25 mins. Approx. serves 4-6

Ingredients

Basmati rice         – 2 cups

Water                  – 4-41/2 cups

Chicken               – 1 (about 800 gms)

Curds                  – ½ cups

Chilli powder       – ½ tsp

Ginger – 2 cms,Garlic – 4 cloves = grind together

Salt                     – to taste

AJI-NO-MOTO – ½ tsp

Green chillies       – 4-6 nos(chopped)

Onions                – 5 nos sliced

Mint leaves         – 2 tbsps

Coriander leaves – 2 tbsps

Ghee                  – 6 tbsp

Cardamom – 5nos,cloves – 5nos, cinnamon – 3nos, poppy seeds – 2tsp = powder to gether

Method

• Clean and squeeze dry the Skin and joint the chicken.
• Mix with curds, one teaspoon salt, chilli powder and ginger-garlic paste.
• Soak for two hours. Clean the rice. Place over the cooker.
• Add water, the remaining salt and  AJI-NO-MOTO. 
• Heat ghee in a kadai and fry onions till brown and crisp.
• Add the chicken with curds. Fry till the liquid is absorbed. 
• Add the powdered ingredients, mint and coriander leaves. 
• Remove from fire add to the rice in the cooker.
• Mix well and replace the lid. 
• When the rice is done, the switch off the stove.
• keep it in tham, after 15 minutes,mix gently and serve hot or allow to keep warm till time to serve. Garnish if desired with boiled eggs and fried nuts.
• slice and use the eggs to garnish the biryani

Try it and enjoy the delicious taste

Vegetable biryani

VEGETABLE BIRYANI

Cooking time 20-25 mins approx serves 4-6

Ingredients

Basmati rice                                         -2cups

Water                                                  - 4cups

Cleaned mincemeat                              - 350gms

Curd                                                    - ½ cup

Onions                                                 - 3nos (sliced)

Bay leaf                                               - 1 no

Shahjeera                                             - ½ tsp

Ghee                                                    - 5tbsp

Mint, coriander leaves                           -2 tbsp each (chopped)

Salt                                                      - to taste

To be ground to a paste

Ginger                                                 – 3cms

Garlic                                                  – 8 cloves

Green chillies                                      – 3nos

Poppy seeds                                        – 2 tsp

Fennel                                                  – 2tsp

Coriander powder                               - 2 tsp

Chilli powder                                      – ½ tsp

Cloves                                                 - 4 nos

Method:

1.      Pour water over the cooking pan. Add the cleaned rice. Cover with the lid and allow rice to soak for 15 minutes.

2.      Add salt and diced vegetables.

3.      Heat ghee in a “kadai.”

4.      Add shahjeera and bay leaf. Add sliced onion and fry till brown.

5.      Add the ground masala, fry for 2 minutes. Add mint and coriander leaves.

6.      Remove from fire and add the contents to the rice cooking pan. Stir gently and replace the lid.  Stirring the biryani gently once half way through the cooking helps to distribute the flavours and seasoning uniformly. And cover the lid, till it cooked

7.      Let the biryani in steam for 10-15 minutes (tham). Mix the biryani lightly before serving.

8.      After that take it in a serving bowl. Biryani can be garnished with fried nuts, raisins and boiled eggs

(Use 1 ½ times the quantities of the ingredients mentioned above if desired, serves 6-8)

just try it and have a deliecious food

Indian cheese cake

Indian cheese cake

Cooking time 1 hour approx serves 6-8 using the electronic cooker

Ingredients

Curds                          - 3cups

Milk                            - 1cup

Condensed milk          - 1 cup

Cardamom powder     -1/4tsp

Saffron                        - a pinch dissolved in 1tsp of warm water

Fruits and nuts             -to decorate

Method

• Pour curds into a fine strainer. 
• When some of  the water is drained and the curd is reduced to 1 cup, pour into a bowl and beat till smooth.
• Add milk, condensed milk, cardamom and saffron. 
• Mix well, pour into a pudding dish. 
• Pour enough water in the cooker pan to fill up to half the level of the mould. 
• Place the mould into the cooker pan over an upturned cooking plate and cover with a lid.
• Cover the pan with the lid. Switch on to cooking.
• When the water in the cooker begins to boil, push the switch manually to keep warm
• Position.
• Swith off when the cake is set (about 40 minutes) and remove the mould. 
• Cool and chill in the regrigerator. Serve, decorated with fruits and nuts. 

Try it and enjoy the dish.. 

Rice idly

Rice idly with variation for kanjivaram idly

cooking time 15-20 mins

Ingredients

Black gram dal – 1 cup

Par boiled rice – 3 cups

Salt -  to taste

Method

• Wash and soak rice in water for 3-4 hours and dal for 1-2 hours. Grind dal to soft fluffy paste. Grind rice to the consistency of fine rava. Mix both, add salt and enough water to get a batter of medium thickness allow to ferment overnight.
• Pour3/4 – 1 cup of water over the cooking pan.
•  Grease the idly stand with oil or ghee and fill the cups with batter.
•  When the water in the pan begins to boil, place the idly stand in it. 
• Cover the pan with the lid. Steam the idlis for  15 minutes. 
• Remove the stand from the cooker.
•  Cool slightly and ease out the idlis.
•  The extra batter can be stored in the refrigerator and used as required. 
• But remove it from the refrigerator at least half an hour before steaming idlis.