Lemon garlic Beef (Take it easy cooking special)

Its the easiest beef and flavorful recipe I have ever experienced! 

1 pounds sirloin tips, cubed into equal bite size pieces
11/2 tablespoons olive oil
Salt and freshly ground black pepper

Ingredients:

2 cloves garlic, minced
1/2 cup finely chopped  parsley
1 small lemon juiced
1/2 cup white wine

Method:

1. Meat should be marinated with salt and pepper at room temperature for 2 hrs.

2. Heat the olive oil in large, heavy skillet over medium-high to high heat.

3. When the oil is heated, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season to taste with salt and pepper, add the garlic and mix with flat spatula, the meat for 2 minutes.
4. Stir in the parsley and a little lemon juice and cook for another minute.

5. Add the white wine and cook for 1 min. Turn off the heat. Transfer to a serving platter and serve immediately.

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Bruschetta

Thanks to the Italians who gave us this 'Ready in 10 mins' appetizer which is as easy as a pie and has flavors that are simple yet delightful. Also thanks to people who added so many kinds of variations to the toppings. Ideally Italian bread should be grilled over hot coal to get real Italian flavor, but in regular homes bread is toasted or broiled to make it. I am gonna write my recipe here:


Ingredients:

1  can Italian Diced Tomatoes
6 cloves Garlic
4 TB Olive Oil
3/4 cup basil
1 long french bread

Method:

1. Put all ingredients in a bowl and mix right before serving.

For easy bread pieces to go with the bruschetta, here is what to do:

2.. Buy french bread loaf. Cut in slices and place on a cookie sheet.

3. Butter slices and sprinkle with Parmesan cheese. Broil on HIGH for 2-5 minutes (dependent on how fast and hot your oven is).

4. Serve the bread pieces with your bruschetta.

It is a family favorite that can be made so easily and tastes so good!

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Spring Rolls

Mainly part of East Asian Cuisine like China, Thailand, Vietnam, Laos, Singapore, but now is famous worldwide :) This recipe tells you how to prepare the covering as well, so you don’t need spring roll sheets available in the market. You can experiment with the stuffing, though we’ve used an assortment of vegetables and sprouts.

Ingredients:

For spring roll sheets:
1/2 cup all purpose flour
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt


For The Stuffing
1 tbsp oil
chopped chicken breasts
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste

Also:
3 tbsp All purpose flour  dissolved in 1/4 cup water
oil for deep-frying

Method :

For the sheets:
1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 4 inch diameter thin circle.
3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
4. Make others out of remaining mixture.


For the stuffing:
1. Heat the oil in a deep frying pan on a high heat till it smokes.
2. Add the spring onion whites, mixed vegetables, bean sprouts and sauté on a high for 3 to 4 minutes.
3. Add the noodles, spring onion greens, soya sauce and salt and chopped chicken breasts and sauté on a high flame for another 2 minutes.
4. Divide the stuffing into equal portions and keep aside.

Final assembling and frying:
1. Place a sheet on a flat, dry surface and place a portion of the stuffing on one of its edge
2. Apply a little flour paste along the edges of the pancake.
3. Fold the top edge over the mixture to seal it firmly.
4. Fold the left and the right side of the pancake in order to get a rectangle.
5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.
6. Repeat with the remaining ingredients to make more rolls.
7. Heat the oil in a deep frying pan and deep-fry in batches till they turn light brown in color.
8. Cut each roll into 2 equal portions and serve hot with schezuan sauce.

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Crostini or Italian Croutons

Crostini is Italian croutons. Its a nibbly party food. I tried to make it for a potluck party where Italian food was the theme. It is real simple yet has elegance of Italian food.


Ingredients:

1 French baguette, sliced  approximately 1/3” thick
2-3 tablespoons olive oil or olive oil spray
Salt and pepper, to taste

Toppings: There are as many variations for toppings as the number of people making it. I am going to mention some of my favorite:

mozzarella cheese slices
chicken breasts
salted fish slices
parsley
cut mushroom slices

Method:
1. Preheat oven to 350°F. Lightly brush or spray both sides of each bread slice, then arrange on a baking sheet.

2. Season each piece with salt and pepper.

3. Place the baking sheet in the oven and bake for 10-12 minutes, or until the bread is golden brown and crisp. Remove from the oven and let cool before topping with ingredients.

4. Load it up with toppings right before eating it. Garnish it with salt and pepper.

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Chili Chicken

Mexican style stewed tomatoes, picante sauce, and chili powder help to flavor this hearty chicken chili recipe. Its easy slow cooker recipe.

Ingredients:

6 boneless chicken breast halves, cut in 1-inch pieces
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes
1 can chili beans
2/3 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt

Method:

1. Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are slight cooked.
2. Transfer to slow cooker; add remaining ingredients.

3. Cover and cook on LOW for 4 hours.

4. Serve hot with rice.

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Pickled Jalapeneo

First I would like to show you pictures step by step, to make it really clear to you guys :)

Ingredients:

Jalapenos - 3 cups, sliced nacho style

Salt – 1.5 tbsp

Asafoetida - 3 pinches(optional)

Lemon Juice - 6 tbsp

White Distilled Vinegar – 1.5 tbsp

Vegetable Oil - 3 tsp

Bay Leaf 1

Method:

Wash the Jalapenos and slice them.

Put the Jalapenos in a clean, dry jar.

Add the Salt, Bay Leaf and Asafoetida and mix well.

Keep aside for 4-6 hours and let the spices seep into the

jalapenos.

Next add the Lemon  Juice, Vinegar and  Oil.

Cap the jar and give it a really good mix.

Keep aside for a day but don’t forget to keep mixing the

pickle every once in a while.

After a day, it is ready to eat. Store in the refrigerator after

that.

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25 Best Nibbles to eat with Champagne

1. Almonds

2. Walnuts

3. Salted pistachios

4. Toasted pumpkin seeds

5. Croutons topped with sour cream and salmon roe

6. Little rolls of cured (but not smoked) salmon

7. Plain oysters

8. Thinly sliced, lightly seared scallops

9. Shrimp with light mayonnaise

10. Shrimp vol-au-vents

11. Diced lobster on potato salad

12. Crab pâté on toast

13. Taramasalata on thin crackers

14. Anchovy straws

15. Light-textured chicken liver pâté on toast

16. Chicken and leek vol-au-vents

17. Slices of white pork sausage

18. Rolls of mortadella ham

19. Small sausage rolls

20. Sliced quiche Lorraine

21. Sliced flamiche (leek tart)

22. Goat cheese wrapped in Parma ham

23. Mini gougères

24. Mini potato tortilla

25. Cubes of crumbly white English cheese

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Tortilla wrap Roll-ups

2 8 oz. packages of cream cheese (room temperature)
1 24 oz. container sour cream
2-3 T taco seasoning
10-12 large tortillas

Toppings

Peas
Diced carrots
Diced green peppers
Chopped green onions
Finely grated cheddar cheese
cucumber slices
chopped mushrooms

Be creative with what you like!
Its just that tomatoes can make the wrap soggy so may be you should not add them :)

Blend cream cheese and sour cream until smooth. Mix in taco seasoning.

In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick. Sprinkle with toppings and roll up. Tuck in the ends and wrap in plastic wrap, but don't overfill. Refrigerate over night.
Slice before serving and serve with salsa.

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Spicy or Masala Kaju (cashew nuts)

Here is another desi snack with Cashew nut :) Easy n royal, what can you ask for more????

Ingredients:

amchoor or dry mango powder     tsp 1/4
black pepper powder  tsp 3/4
cashewnts about 1 lb
chat masala tsp 1 1/2
garam masala 1 tbsp
red chillies powder 1/2 tsp
Clarified butter or desi ghee  1 tbsp

Method:

1. Mix all masala together and keep ready. Heat 2 cups oil for frying. reduce heat. Add kajus and stir fry continuously till they start changing colour and turn light golden. Take it off from stove.

2. Immediately sprinkle the masala while the kajus are still hot. mix thoroughly with the fingers. mix again after 2-3 minuties. let it cool down.

3. When cool, store in air tight container. Serve with drinks.

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English breakfast with Baked Beans Toast

Actually you can eat Baked beans as breakfast, lunch or dinner in UK.  Baked Beans on Toast is so easy to make, and it's cheap and nutritious too :) This is even more healthier version as it has vegetables and chicken too :) Its up to you what to mix with beans. 

Ingredients

Brown bread 4 slices

Baked beans 1

Onions 2 medium

Green capsicum 1 medium

Butter 2 tablespoons

Garlic,sliced 6 cloves

Red chilli flakes 1/2 teaspoon

Red chilli sauce 1 tablespoon

Fresh coriander leaves,chopped 3 tablespoons

Fresh parsley a few sprigs

Carrots chopped 1

Chicken pieces chopped finely   1 breast

Method

1. Preheat the oven to 180°C. 

2. Finely chop one onion. Separate the rings. 

3. Finely chop half a green capsicum and cut the rest into small triangles. 

4. Cut the brown bread slices with a cutter into smaller pieces. Place them on a baking tray and toast in the oven till crisp. 

5. Heat butter in a pan, add garlic and chopped onion and sauté till transluscent. Add red chilli flakes and stir. Add chopped green capsicum, carrot, chicken and stir. 

6. Add red chilli sauce and stir. Add baked beans and stir till well mixed. 

7. Turn the bread pieces and toast for two more minutes. Take them out of the oven and place them on a serving plate. Add chopped capsicum, carrot and chicken and coriander leaves to the baked beans and stir. 

8. Place a little of the topping mixture on each of the bread piece.  Garnish them all with a parsley leaf and serve immediately. 

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