Pork Chops (chinese style)

4 pork chops
1 tablespoon soy sauce
1 tablespoon wine
2 teaspoons sugar
1/2 teaspoon salt
pinch of pepper
1 tablespoon minced garlic
1 egg
6 tablespoons cornstarch
oil (for frying)


Method:

1. Cut pork chops into pieces. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes (preferably for 1 day).

2.Before frying, pour cornstarch on top of pork and stir into marinade.

3. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

4. Serve hot.

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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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Broccoli Carrot Corn Rice

Ingredients:

2 cups long grain rice, 3/4
cup chopped broccoli into small pieces,
1/2 cup carrots, cut into square pieces,
1/2 cup corn kernels
3 Te. Spoon oil,
1-1/2 t-spoon cumin,
1 bay leaf,
3 cloves,
1 t-spoon black pepper,
2 cups water,
salt taste.




Method:

Wash and Soak rice in water for 10 minutes. In deep pan, heat oil and add cumin seeds, cloves and pepper. Now add carrots, broccoli and salt and fry for 3 to 4 minutes. Now close the pan adding water and let it cook for 10 mins. Let it remained covered for 10 mins more. Then Serve hot with green chutney or yogurt.

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Sweet Potato Risotto

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
2 garlic cloves, chopped
1 cup rice
1/2 cup grated Parmesan
2 teaspoons chopped fresh oregano

Method:

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
Add the rice and cook, stirring, for 2 minutes.
Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
Stir in the Parmesan and oregano

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Mushroom Pulao

Ingredients:

Basmati (long grain) Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1  piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp
Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red Bell Pepper – 1/2, chopped

Method:

1. Bring Water to a boil in a sauce pan with a lid and turn off the stove.
2. Add Salt and Lime Juice and stir.
3. Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process (about 15 mins)
4. Heat Oil in a non-stick pan with a cover.
5. Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
6. Add Cumin Seeds and allow them to sizzle.
7. Add Onions and cook for 1-2 minutes until translucent.
8. Add Ginger and Garlic and cook for another 1-2 minutes.
9. Strain and reserve liquid from Mushrooms.
10. Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
11. Add soaked rice to the pan.
12. Add Garam Masala and Red Chili Powder.
13. Mix well and cook for 1 minute until Rice is coated with the oil and spices.
14. Add Green Peas and Bell Pepper and mix well.
15. Time to add in Mushroom Water (broth) to the pan and allow it to come to a boil, uncovered.
16. Cover the pan, reduce the stove to a low for 15 minutes. Do not open the pan or stir in between.
17. After 15 minutes, turn off stove and fluff the pulao with a fork to loosen all of the grains.

18. Cover again and allow the pulao to rest for 5 minutes before serving.

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Masala Khichdi

Ingredients:

Rice – 1 cup
Toor Daal – 1/2 cup
Water – 3 cups
Oil – 4 tsp
Clarified Butter (ghee) – 2 tsp
Cumin Seeds – 1/2 tsp
Cinnamon Stick – 1 inch piece
Asofoetida – pinch
Raw Peanuts – 2 Tbsp
Turmeric Powder – 1/4 tsp
Black Pepper – 1/2 tsp
Ground Cloves – 1/4 tsp
Onion – 1 medium, finely chopped
Garlic – 4 cloves, sliced
Green Chilies – to taste, slit
Ginger – 1 tsp, minced
Potato – 1 medium, diced
Frozen Green Peas – 1/2 cup
Salt – to taste
Red Chili Powder – to taste

Method:

1. Combine Rice and Toor Daal and wash until water runs clear.
2. Add 3 cups water and soak for 30 minutes .
3. Heat Oil and Clarified Butter in a pressure cooker.
4. Add Cumin Seeds and allow them to sizzle.
5. Add Cinnamon Stick and Raw Peanuts. Cook until Peanuts turn light brown.
6. Add Asofoetida, Turmeric Powder, Ground Cloves and Black Pepper. 
7. Immediately add in Onions and stir well.
8. Add Garlic, Green Chilies and Ginger. Mix quickly.
9. Add Potatoes, Peas, Salt, Red Chili Powder and cook for 1 min.
10. Add Rice and Daal with Water.
11. Check the salt, chili, etc and adjust as necessary.
12. Close the pressure cooker, cook until 1 whistle sounds and immediately switch off the stove.
13. Wait until the pressure from the cooker is gone before opening the lid.
14. Serve hot with raita, papad, pickle. Also for taste pour 1 tsp of ghee from top.

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Vegetable Biryaani

Ingredients:

For Rice:

Basmati( long grain) Rice – 2 cups – washed, soaked for 30 mins and drained

Water – 8 cups

Bay Leaf – 1

Cloves – 4
Green Cardamom – 1
Cinnamon Stick – 1 small
Salt – to taste
Oil – 1 tsp
Mint Leaves – few
Clarified Butter (Ghee) – 1 Tbsp
Saffron – 1/4 tsp soaked in 2 Tbsp water

For Biryani Masala:

Whole Dried Red Chilies – 6
Whole Cloves – 6
Whole Coriander Seeds – 2 Tbsp

Or  store brought biryani masala can be used.

For Vegetable Mixture:

Ginger/Garlic Paste – 2 Tbsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Potatoes – 3 medium, peeled and cut into large pieces
Cauliflower – 1/2 medium, cut into big florets
Frozen Green Peas – 1 cup
Green Beans – 1 cup, cut into long pieces
Carrots – 1/2 cup, cut into big pieces
Green Chilies – 3 to 4 (or to taste), slit
Mint Leaves – handful
Dried Fenugreek Leaves – 2 Tbsp
Cilantro (Coriander Leaves) – small bunch, finely chopped
Tomato – 1 large, cut into big pieces
Yogurt – 1 cup, lightly beaten

Oil – 3 Tbsp
Whole Cashews – 1/4 cup
Walnuts – 1/4 cup
Paneer – 1 cup, cubed
Black Cumin Seeds (Shahi Jeera) – 1/2 tsp
Cinnamon Stick – 1 inch piece
Cloves – 4
Black Cardamom – 1
Bay Leaf – 1
Onion – 1 large, sliced
Turmeric Powder – 1/4 tsp

For Garnishing: chopped Cilantro.

Method:

1. Soak Saffron in 2 Tbsp of water and set aside for later use.
2. For the rice: Bring 8 cups of water to a rolling boil and add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt, drained soaked rice and a few mint leaves.
3. Set a timer and cook rice for exactly 5 minutes. Immediately drain the water from the rice and add Clarified Butter (ghee) and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked – not fully cooked.
4. For the Biryani Masala: In a skillet, add Whole Dried Red Chilies, Whole Cloves and Whole Coriander Seeds. Dry roast until the spices release a nice fragrance and have browned (do not burn).
5. Allow whole spices to cool before roughly grinding them (should not be a fine powder). Set aside.
6. For Vegetable Mixture: In a bowl, add Ginger/Garlic Paste, Coriander Powder, 1/4 tsp Turmeric Powder, and Salt – mix well.
7. Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves – Mix well and allow to marinate while you work on the rest of the steps.
8. In a non-stick pan, heat 3 Tbsp Oil on medium heat.
9. Add Whole Cashews and Walnuts and saute until they are golden brown. Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
10. In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside.
11. In the same Oil, add Black Cumin Seeds and allow them to sizzle.
12. Add Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
13. Add Sliced Onions and brown lightly.
14. Add 1/4 tsp Turmeric Powder, 1 Tbsp (or to taste) previously ground Biryani Masala, salt and mix well.
15. Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked. Do not overcook. Be sure to stir occasionally to prevent sticking/burning.
16. Switch off stove and add back in sauteed Paneer, Cashews and Walnuts.
17. Add Tomatoes and lightly beaten Yogurt and mix gently.
18. Coat bottom and sides of a baking dish with spray cooking oil.
19. Layer bottom of baking dish with 1/3 of cooked rice.
20. Sprinkle 1 tsp of Biryani Masala on the rice.
21. Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
22. Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
23. Layer remaining vegetable mixture and sprinkle Fried Onions on top.
24. Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.
25. Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.
26. Cover and cook for 45 minutes in a preheated 400 degree Fahrenheit oven.

Serve Hot with Yoghurt or Dal :)

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Brown Rice

Ingredients:

Brown Rice – 1 cup
Water – 2 cups
Salt – 1/2 tsp (optional)

Method 1 (Pan):

1. Wash and drain Brown Rice.
2. In a sauce pan, bring Brown Rice, Salt and 2 cups of Water to a boil.
3. Cover pan, reduce heat to a low/simmer and continue cooking for 45 minutes.
4. Switch off stove and fluff the rice with a fork.
5. Cover the pan and allow rice to rest for 5 minutes before serving.

Method 2 (Pressure Cooker):

1. Wash and drain Brown Rice.
2. Add Brown Rice, Salt and 2 cups of Water to a pressure cooker.
3. Pressure cook for 2 whistles and reduce the heat to a low/simmer. Continue cooking for 30 minutes.
4. Switch off stove and allow the internal pressure from the cooker to subside on its own.
5. Open pressure cooker and fluff rice with a fork.
6. Replace pressure cooker lid and allow rice to rest for 5 minutes before serving.

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