Fish In Sweet &Sour Sauce (Fissh in Swet &Sor Sace)


INGREDIENTS

Fish 1/2 kg


A:


A dash of salt
A dash of ginger powder
A dash of black pepper powder


B:


Egg 1
Maida (all purpose flour) 3 tbsp
Corn flour 3 tbsp
Water 3 tsp


C:


Tomato ketchup 3 tbsp
Vinegar white 3 tbsp
Sugar 3 tbsp
Corn flour 1 tbsp
Water 2/3 cup


For dressing:

Green peppers 2 or 3
Oil (for frying) 4 cups



COOKING DIRECTIONS


  • Cut fish meat into serving pieces 2/3 inch by 2 inches.

  • Sprinkle with (a) Mix (b) well.

  • Dip this fish in (b) mixture.

  • Heat oil in a frying pan, deep fry over medium heat until lightly browned.

  • Remove from oil and drain.

  • Place on serving plate.

  • Fry capsicum stripes in same oil just for 1 minute.

  • Drain, and put it on fish.

  • Heat 1-tablespoon oil in another pan and cook the (c) mixture until boiling.

  • Pour this sauce hot over the fish meat and green peppers.

  • Serve hot with fried rice or boiled noodles.
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Chinese Chicken Manchurian (Chineese Chickkin Manchuurian)


INGREDIENTS
  • Chicken 1/2 kg, boneless, cubed

  • Onion 1 medium, ground

  • Ginger/ garlic paste 1 tbsp

  • Tomato sauce 1/2 cup

  • Pineapple juice 1/2 cup

  • Pineapple cubes 6

  • White pepper 1 tsp

  • powdered Sugar 1 tsp

  • Corn flour 2 tbsp mixed with 4 tbsp water

  • White flour/ chicken stock cube mix 1tbsp

  • Soya sauce 2 tbsp

  • White vinegar 2 tbsp

  • Salt to taste

  • Oil 2 tbsp

COOKING DIRECTIONS



  1. Marinate chicken in white vinegar, Soya sauce, sugar, salt and a tbsp of corn flour for half an hour.

  2. Grease lightly and heat a steel hot plate, easily available in market, or a heavy shallow pan on low heat.

  3. Heat oil in a karahi, fry the ginger and garlic, add onions and fry till it changes color.

  4. Pour in the tomato sauce and pineapple juice, sprinkle white pepper and stir to make a sauce.

  5. Stir fry the chicken in a separate pan and add to the sauce, along with the corn flour, pineapple cubes and white flour/ chicken stock cube mix. Stir till the sauce thickens.

  6. Serve in the heated hot plate or pan.
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Chinese Chicken Fried Rice (Chineese Chickkin Frid Rise)


INGREDIENTS
  • Rice 1 kg


  • Boneless Chicken (cubed)1/2 kg


  • Salt as per taste


  • Garlic paste 1 tsp


  • Spring Onions 3-4


  • Carrots (chopped) 2 medium


  • Cabbage (chopped) 1 small


  • Vinegar 2 tbsp


  • Soya Sauce 4 tbsp


  • White Pepper Powder 1 tbsp


  • Sugar 1 tbsp


  • Chinese Salt 1 tsp


  • Eggs 3


  • Cooking Oil 4-6 tbsp


  • Garnish:


  • Green Chillies (chopped)2-3

COOKING DIRECTIONS



  1. Boil rice and drain the water.


  2. Cover and refrigerate for 4-6 hours.


  3. In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes.


  4. Then add chicken and stir-fry until water from the chicken dries.


  5. Add rice and mix well with the help of two spoons until hot.


  6. Add cabbage,carrots and spring onions and mix well for a minute.


  7. Then add salt,sugar ,white pepper and chinese salt and mix well.


  8. Beat eggs with salt and a pinch of white pepper and pour it on the rice.


  9. Add vinegar and soya sauce in the end and mix well.


  10. Dish out,garnish and serve hot.
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Chinese Spring Roll (Chineese Sprring Rol)

INGREDIENTS


  • Chicken :cubes cut into a centimeter cube pieces 400 grams

  • Spring onions: a whole bunch finely chopped

  • Soya sauce: 2 table spoon or more to taste

  • Black pepper: one tea spoon

  • Chili flakes: one table spoon

  • Red chili powder: half tea spoon

  • Green coriander leaves: one bunch (hand full) finely chopped

  • Readymade pastry for spring rolls

  • Oil:

  • Salt: to taste(not more because it’s got soy sauce already in it

  • Oil for deep frying : one liter

COOKING DIRECTIONS



  1. Heat the oil in the pan and when its heated put the chicken cubes into it

  2. fry it for 5 minutes then put soy sauce, salt, black pepper, red chili flakes, red chili powder.

  3. Now cook it for 15 Min.

  4. after its cooked remove it from the wok and let it get cool

  5. Now add the finely chopped spring onion and the coriander, mix it well and fill it into the pastry to make spring rolls and deep fry them on high heat for 3 to 5 minutes
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Bhindi Pakora (Lady Finger) (Bhinddi Pakorra)


INGREDIENTS
  • 10-12 bhindi or landyfingers.(slit 1 bhindi in 2 parts vertically)


  • 1tbsp vinegar


  • 1tsp crushed red chilly flakes


  • 1 tsp powdered red chilly (if u like spicy food)


  • 1tsp turmeric


  • 1 tsp corriander powder


  • 1 tsp chat masala


  • 1 cup gram flour


  • 1 tbsp cooking oil for flour


  • cooking oil for frying


  • corriander leaves


  • mint leaves


  • salt to taste

COOKING DIRECTIONS



  1. Take ladyfinger pieces in a bowl and marinate it with red chilly,salt,turmeric,vinegar,corriander powder and chat masala.


  2. Keep it aside for atleast 10 minutes take gram flour and add salt with 1 tsp of red chilly and 1 tsp of turmeric in it with 1 tbsp oil.add chopped corriander leaves and mint leaves in it and mixx well


  3. Add water to make batter but batter should be little thick for nice coating.


  4. Heat oil in pan and coat bhindis with this batter and deep fry.


  5. First keep the flame high and then turn it little slow so that the ladyfingers get softened and then again fry it on high flame


  6. Yummy bhindi pakoras are ready
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Walnut (Akhrot) ki kulfi (Waalnut Ki Kulffi)


INGREDIENTS
  • Evaporated milk (fat-free or low-fat OK) 1 can


  • Sweetened condensed milk (low-fat OK) 1 can


  • Heavy cream 1 cup


  • Cardamom powder 1 tsp


  • Walnut pieces, divided 1/2 cup


  • Dried figs 8


  • Milk or water 1/2 cup
COOKING DIRECTIONS
  1. Place the figs in a bowl with 1/2 cup milk or water.


  2. Microwave for a minute, then cover the bowl and let the figs soak for 10-15 minutes to soften and dehydrate.


  3. Chop the figs into small pieces.


  4. Mix together the evaporated milk, condensed milk, cream, half of the walnuts and half of the fig pieces.


  5. Process with immersion blender/ food processor / regular blender for a few seconds.


  6. Add the cardamom and the rest of the walnut and fig pieces to the kulfi mixture and stir in.


  7. Pour the mixture into a container and freeze for several hours till solid.


  8. Lining the container with plastic wrap is an easy way to unmold the kulfi without a mess.


  9. Freeze in popsicle molds for individual servings.
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