Cook It Up With Saanams

Archive for November, 2009

Ingrediants:

• 1 lb lean (at least 80%) ground beef
• 2 cups thinly sliced celery (3 1/2 medium stalks)
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 can (8 oz) sliced water chestnuts, drained
• 1 bottle (12 oz) teriyaki baste and glaze
• 2 cups coleslaw mix (shredded cabbage and carrots)
• 3 cups chow mein noodles

Method:

1. In nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain.
2. Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
3. Stir in coleslaw mix. Serve over noodles.

Ground Beef Chow Mein

Ingredients

• 1 kilogram of Chicken (cut into pieces)
• 3 large Tomatoes (finely sliced)
• 4 medium Onions (peeled & finely sliced)
• 6 Green Chillies (Hari Mirch) (more or less may be used depending on taste preference.)
• 1 ½ tsp. Fennel Seeds (Sounf)
• 1 ½ tsp. Mustard Seeds (Rai)
• 1 ½ tsp. Cumin Seeds (Sufaid Zeera)
• 1 ½ tsp. Nigella Seeds (Kalonji)
• Red Chilli Powder (Pisi Lal Mirch) (to taste)
• Salt (to taste)
• ¼ tsp. Turmeric Powder (Pisi Haldi)
• 1 tbsp. Ginger Paste (Pisi Adrak)
• 1 tbsp. Garlic Paste (Pisa Lehsan)
• 250 grams of Plain Yogurt
• Lemon Juice (of 1 large lemon)
• 2 tbsp. of Cooking Oil

Method
1. Heat oil in a heavy based pan on medium heat. Add onions and fry (stirring occasionally) until golden brown. Add tomatoes and saute until they are well soft.
2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
3. Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan. (Do not use oil.) Roast these seeds until the cumin turns brown.
4. Take 2 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Then add the turmeric powder to this grinded powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5 minutes.

Achari Chicken

Ingredients:

• Maida (flour) 180 grams.
• Butter 150 grams
• Sugar 200 grams powdered.
• Baking powder ½ tsp.
• Salt ½ tsp .
• Cocoa 4 tbsps
• Nescafe (instant coffee) 2 tbsps
• hot water 100 ml
• Eggs 2
• Vanilla essence 1 tsp
• Soda-bi-carb ½ tsp
• Vinegar 1 tsp

Method:

1. Preheat the oven to 350 deg F. Grease & dust a baking dish.
2. Dissolve the Nescafe & cocoa in the hot water. Sift maida , salt, soda & baking powder. Cream the butter with sugar. Beat the eggs, add vinegar , vanilla essence & add the butter. Add maida & the Nescafe mix. Mix well with the hand blender or cut & fold & mix well. Pour into the baking dish.
3. Bake in the preheated oven at 350 deg F for 25 minutes or till done. Put a knitting needle or a toothpic in the middle of the cake .It should come out clean & non sticky .Then it is done.
4. Sprinkle Castor sugar over the done cake to get a glazed look.