Mutton do Piaza

Mutton do Piaza

Mutton pieces cooked with whole spices and curd

Ingredients

Mutton 500 gms.

Onions 500 gms.

Curd, beaten 350 gms.

Cloves 6 nos.

Cardamoms, large 4 nos.

Ginger 1/2" piece

Cinnamon,broken into bits 1" stick

Garam masala 1 tsp.

Chili powder 1 tsp.

Cumin seeds, ground 1 tsp.

Coriander powder 1 tbsp.

Coriander leaves, sliced A handful

Ghee 4 tbsp.

Salt To taste

Method

1. Grind onions, ginger, garlic to a paste.

2.Heat 4 tbsp ghee and fry the paste till golden brown colour.

3.Add the mutton and the whole spices and fry it till it is well browned on all sides.

4.Put the curds, coriander powder, ground cumin seeds, salt and chili powder.

5.Cover tightly and cook over a low fire till the mutton is tender and completely dry.

6.Than fry for a while till the ghee separates from the masala.

7.Serve immediately sprinkled with coriander leaves and garam masala.

Kitchen Garden - January 2010

Kitchen Garden - January 2010

PDF | 109 pages | 53.9 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

Download Link

Mughlai Chicken

Mughlai Chicken

A delicious chicken dish made of chicken chunks cooked in a

thick gravy with potatoes.

Ingredients

Chicken 1 large

Garlic, flakes 6 nos.

Cloves 4 nos.

Cinnamon 1 piece

Goa red chilies 8 nos.

Onions 4 nos.

Ginger 1 piece

Cardamoms 4 nos.

Cumin seeds 1 tsp.

Saffron ½ tsp.

Hot water 6 cups

Lemon juice 1 tsp.

Oil ½ cup

Salt As required

Method

1.Cut the chicken pieces, wash, apply salt and keep aside.

2.Chop the onions finely and grind all the masala to a fine paste.

3.Heat oil and fry the onions, then add the ground masala and fry over low heat till the oil separates.

4.Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.

5.Add 6 cups of hot water and let it simmer until the chicken is tender, then add the saffron soaked in lemon juice.

6.Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.

Chilly Chicken -3

Chilly Chicken -3

Ingredients

1 lb boneless chicken

1 onion chopped

1 capsicum (blended)

4-5 green chilies chopped

2 tomatoes chopped

1 tsp turmeric

2 tbsp ginger-garlic paste

Few drops of venigar and

soya sauce

Salt to taste

Oil for frying

Method

Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.

Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.

Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.

Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.

Serve hot with fried rice.

Tropical Fruitcake Cookies

Tropical Fruitcake Cookies

Ingredients

1/2 (8 1/4-ounce) package store-bought, refrigerated sugar cookie dough

1/4 cup fine-chopped pecans

1/4 cup chopped dried mango

3 tablespoons well-squeezed canned crushed pineapple, juice reserved

1 cup shredded unsweetened coconut

1/2 cup confectioners' sugar

Method

Preheat the oven to 350 degrees.

In a large bowl, mix together the cookie dough, pecans, mangoes and pineapple.

Place the coconut in a large, wide bowl. Drop 1/2 tablespoon balls of dough, one at a time, into the coconut, turning each ball until well coated. Place the cookies 1 1/2 inches apart on a large, ungreased baking pan.

Bake 10 to 12 minutes or until golden. Let the cookies stand several minutes to firm up before transferring them to a wire rack to sit 30 minutes to cool completely.

In a small bowl, stir together the confectioners' sugar and enough of the reserved pineapple juice (about 1 tablespoon) to make a thick glaze. With a fork, drizzle lines of the glaze across the cookies. Let them stand 15 minutes until the glaze sets.

Makes 24 cookies.

The Restaurant: From Concept to Operation

The Restaurant: From Concept to Operation

496 pages | PDF | 8,2 MB

Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know- how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.

The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include

location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described.

Special features of this Fifth Edition include:

* Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans

* A new chapter on food production and sanitation

* Greater emphasis on restaurant business plans, including new exercises

* New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4

* New coverage of restaurant concepts and use of technology in restaurants

* Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance

This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.

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Chicken Lollypop

Chicken Lollypop

Chicken wings coated with tasty batter and deep fried

Ingredients

Chicken, wings with skin 8

Eggs 2 nos.

Green chilies, ground 6 nos.

Ajinomoto ¼ tsp.

Pepper powder ¼ tsp.

Garam masala ¼tsp.

Chili sauce ½ tsp.

Soya sauce ½ tsp.

Worchestershire sauce 1 tbsp.

Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.

Garlic, paste 1 tsp.

Yellow colour or red colour A pinch

Water ½ cup

Oil for deep frying As required

Salt ½ tsp

Method

1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the

thin bone and mould into a lollipop.

2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp

worchestershire sauce for 5 minutes. Remove and cool.

3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light

brown colour.

5.Serve hot with szechwan sauce.

Food Network Magazine - December 2009

Food Network Magazine - December 2009

PDF | 249 pages | 72 Mb | English

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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Szechwan Chicken

Szechwan Chicken

A tasty dish with a combination of fried chicken pieces and

spring onions in spicy chicken stock.

Ingredients

Chicken, medium size 1 no.

Oil For deep frying

For the Marinade

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Chili paste 1 tsp.

Soya sauce 2 tbsps.

Cornflour 2 tbsps.

Egg 1 no.

Salt To taste

For the Sauce

Spicy chili oil or ordinary oil 3 tbsps.

Finely chopped ginger 1 tsp.

Finely chopped garlic 1 tbsp.

Dry red chilies cut into 4 pieces each 2 nos.

Sesame seeds(optional) 1/2 tsp.

Slanting pieces of spring onion 1/4 cup.

Chicken stock 1/2 cup

Tomato sauce 1/3 cup

Soya sauce 1 tbsp.

Chili sauce 1 tsp.

Vinegar 1 tbsp.

Sugar 1 tsp.

Black pepper 1/2 tsp.

Ajinomoto A pinch

Salt To taste

cornflour mixed with water 3/4 tbsp. & 1/4 cup

For the Garnish

Spring onions 4 long thin pieces

Spring onion tops 4 long thin pieces

Method

1. Cut the chicken,retaining the bone, into small serving sized pieces.

2.Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.

3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.

4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.

5.Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.

6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.

7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

8.Garnish with the spring onion and spring onion tops.

Pepper Chicken

Pepper Chicken

Ingredients

1 whole chicken cut up

3 onions (finely chopped)

2 tomatoes (finely chopped)

2 tbsp ginger-garlic paste

2 tsp fennel seeds powder (saunf

powder)

1 tsp mustard seeds

1 tsp garam masala

3 tsp red chili powder

2 tsp cumin seeds

1/2 tsp turmeric powder

4-6 tsp freshly ground pepper powder

2 tsp coriander powder

2 tbsp fresh coriander leaves, finely

chopped

Salt to taste

Oil for frying

Method

Clean the chicken and cut into small pieces.

In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.

Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.

Then add chicken pieces.

Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.

Add cumin seeds, coriander powder and pepper powder. When the chicken is half

cooked, add coriander leaves, tomatoes and mix well.

Cover the pan and let the chicken cook well.

Serve hot with chapathis or parathas.

Kitchen Garden - December 2009

Kitchen Garden - December 2009

PDF | 109 pages | 55.6 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

Download Link

Chilly Chicken -2

Chilly Chicken -2

The most popular Chicken preparation. Chicken in chili and Soya

sauce gravy.

Ingredients

Chicken boneless 800 gms.

Ajinomoto A pinch

White pepper powder ½ tsp.

Sugar 1 tsp.

Soya Sauce 2 tbsps.

Cornflour 2 tbsps.

Egg 1 no.

Chopped green chilies 8 nos.

Chopped Garlic 6-8 cloves

Oil 1 tbsp.

Oil to fry -

Salt As per taste

Method

1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.

2.Deep fry chicken in hot oil till light brown.

3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.

4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.

5.Add fried chicken pieces and cook for 3 minutes.

6.Add rest of cornflour, after dissolving it in water. Stir constantly.

7.Garnish with chopped spring onions and green chilies julienne.

Ginger Chicken

Ginger Chicken

Chicken shreds with mushrooms prepared in Soya - ginger sauce

Ingredients

Cooked & shredded Chicken 500gms

Dried Mushrooms 4 nos.

Finely chopped onion 1 no.

Chicken Stock ¼ ltr.

Soya Sauce ¾ cup

Fresh ginger,finely chopped 1 tbsp.

Garlic clove, crushed 1 no.

Vinegar 4 tbsp.

Sugar 1 tsp.

Cornflour 1 tbsp.

Sherry 1 tbsp.

Tomato puree 1tsp.

Pepper To taste

Salt To taste

Method

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.

2. Bring to a boil and simmer for 2 minutes.

3. Soak the dried mushrooms in warm water for

half an hour. Then drain, rinse and cut into thin slices.

4. Heat the oil in a saucepan and add the chicken shreds.

Cook for 3-4 minutes.

5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.

6. Add the mushrooms and cook till sauce thickens slightly.

7. Serve hot.

The Chicken Health Handbook

The Chicken Health Handbook

The editor of Rural Heritage has written a first-rate guide for the small producer interested in healthful meat and eggs as well as the exotic breed fancier raising birds for show. Having published a number of general guides to backyard poultry, including one for children, Damerow here concentrates on everything that can go wrong: diseases; problems associated with keeping birds in close quarters or caging them; litter; cannibalism; vitamin deficiency, resulting in poor molting; incubators that are too hot or too cold; predators; and the invasions of rats.

She stresses that the best preventative measures involve protecting one's flock against outside influences (such as wild birds or other chickens), careful culling, and balanced nutrition. Damerow is a good writer, carefully walking the line between insulting the reader's intelligence, a flaw with many books of this sort, and giving more technical information than growers need. Her discussion of how one keeps straight which chick came from which mating--which involves the injection of food dyes into fertilized eggs, and carefully marking the webbings of feet--is downright ingenious.

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Chicken with Black Bean Souce

Chicken with Black Bean Sauce

Ingredients

400 gm of boneless chicken cut

into medium sized pieces

1 large onion – sliced or

chopped

2 pinches of salt

2 tbsp of olive oil

2 tbsp of black bean sauce

Method

Heat the oil in a non stick pan and add the chicken pieces and fry till golden brown on allsides.

Add only little salt since the black bean sauce would have its own salt.

Remove the chicken pieces and keep aside. In the same pan fry the onions till translucent.

Mix in the black bean sauce and fry for 1 minute more.

Now add 1 cup of water and bring to a boil. Add the chicken pieces and allow to simmer on

low fire till the sauce begins to thicken and coats the chicken pieces. Serve with bread.

Taste Of Home - December/January 2010

Taste Of Home - December/January 2010

English | 84 pages | PDF | 14.30 Mb

Taste of Home magazine is America's #1 cooking magazine. Find a variety of healthy home-style recipes for meals on a budget for every size family in each issue of Taste of Home magazine.

Download Link

Saveur - December 2009

Saveur - December 2009

PDF | 117 pages | 44 Mb | English

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

Download Link

Coffee and Chocolate Cookies

Coffee and Chocolate Cookies

Ingredients

200 gm flour

100 gm sugar powder

2 pouch Nescafe cappuccino

powder

125 gm butter, softened

1 egg

1 tbsp of drinking chocolate

150 gm cashewnuts or hazel

nuts

Method

Combine flour, sugar powder and cappuccino, drinking chocolate powder.

Mix butter and egg yolk in it,make cookie dough, wrap it in the foil and cool it in the refrigerator for 30 minutes.

Roll the cookie dough to be 5 millimeters thick, cut cookie shapes with desired moulds and

place them on baking paper. Beat egg white, spread it on top of the cookies and arrange

hazelnuts on top of it.

Bake in preheated oven to 190°C for about 10 minutes. Allow the cookies to cool on the wire

rack and then store in an airtight container.

French Scalloped Potatoes

French Scalloped Potatoes

Ingredients

1 kg potatoes

21/2 cups of milk

2 pinch of nutmeg powder

1 bay leaf

2 tbsp of butter

3 cloves of garlic finely chopped

3-4 tbsp of cream

salt and pepper to taste

Method

Peel the potatoes and cut into fairly thin slices. Put the potatoes in a large saucepan and pour over the milk, adding more to cover if needed. Add the salt, pepper, nutmeg and the bay leaf. Bring to a boil over a medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not overcooked. Generously butter an ovenproof dish, sprinkle the garlic over the base.

Using a slotted spoon, transfer the potatoes to the baking dish.

Taste the milk and adjust the seasoning, then pour over enough of

the milk to come just to the surface of the potatoes.

Spoon a thin layer of cream over the top if you prefer. Bake the potatoes for about 1 hour or until the milk is absorbed and the top is golden brown.