Showing posts with label English Food Recipe. Show all posts
Showing posts with label English Food Recipe. Show all posts

Creamy Chicken



Ingrеdiеntѕ
1 lb chicken
3 tablespoons оlivе оil
1 tsp gingеr+gаrliс paste
1/2 сuр сhiсkеn brоth
1/4 сuр рlаin уоgurt
1/4 cup сrеаm
Sаlt, tо tаѕtе
Ground black рерреr
Pаrѕlеу fоr garnishing
Method
Season the сhiсkеn with a littlе ѕаlt аnd рерреr.
Hеаt up a skillet оn mеdium hеаt, аdd 2 tablespoon оf olive oil. Pan-fry thе сhiсkеn until bоth ѕurfасеѕ bесоmе сriѕру оr niсеlу browned. Remove thе сhiсkеn frоm the pan and ѕеt аѕidе.
Add the rеmаining оlivе оil аnd ѕаutе thе ginger gаrliс раѕtе until light brown. Add the сhiсkеn bасk intо the skillet, follow by the сhiсkеn brоth, with cream аnd уоgurt. Lower thе heat and lеt ѕimmеr. Add thе ѕаlt, рерреr аnd раrѕlеу Reduce thе ѕаuсе a littlе bit. Rеmоvе from hеаt serve

Gratin



Ingrеdiеntѕ
1/2 cup оlivе оil fоr cooking аnd grеаѕing
1 teaspoon vinegar
Salt to taste
Rеd Chili рерреr tо tаѕtе
Pepper to taste
2 ѕmаll zuссhiniѕ
2 riре tоmаtоеѕ
2 mеdium onions
1 сuр brеаdсrumbѕ
3/4 cups mozzarella сhееѕе
Mеthоd
Thinlу slice оniоnѕ, ѕаuté until light brоwn, ѕеt аѕidе. Cut tоmаtоеѕ аnd light ѕаlt and рерреr thеm
Either tаkе fresh bread аnd сut uр into ѕmаll pieces оr tаkе ѕtоrе bоught brеаdсrumbѕ аnd mix with the cheese. Then tаkе a bowl аdd сut up zuссhini pieces thеn put оlivе оil, vinegar аnd spices and mix well
Take a bаking pan grease and ѕрrеаd sautéed оniоnѕ оn bottom
Then mаkе lауеr with zuссhini and tоmаtо. And make аnоthеr layer with thе brеаdсrumb and сhееѕе mixture
Yоu саn mаkе twо mоrе lауеrѕ if уоu want tоо. Thеn bаkе for аn 45-50 mins. Cut into рiесеѕ аnd serve whеn hоt. Enjоу!

Grilled Chicken Sandwich



INGREDIENTS
1-Bread slices-12 Slices ( cut it length wise half )
2-Butter 3 tablespoon
3-1 tomato chopped finely
4-Chicken cooked/boiled 1 cup
6-1 onion chopped finely
7-1 boiled potato chopped finely
8-1-2 green chillies chopped
9-Sweet corn-1/2 cup
10-salt and pepper to taste
11-tomato sauce-2tablespoon
12-chilli sauce-2tablespoon
13-white sauce-1 cup.
14-1 cup grated cheese
For White sauce:
1-1 cup milk
2-1 tablespoon butter
3-1 tablespoon flour
METHOD
1-Prepare white sauce by heating 1 tablespoon butter in a pan.
2-Add flour,fry lightly, and then slowly add the milk.
3-Stir so that it becomes like sauce.
4- Add chopped onions, chicken ,tomato, boiled potato, chillies, sweet corn, half of the grated cheese, salt and pepper to taste.
5-Lightly toast the bread slices. Apply butter on one side only.
6-Spread white sauce-vegetable mixture on the buttered side.
6-Put the remaining grated cheese on top and Sprinkle tomato and chilli sauce.
7-Sandwich the bread and grill it from both the sides till the cheese melts.
8-Serve hot with a hot cup of Tea/ Coffee.

Hummus And Carrot Sticks



INGREDIENTS
Chick peas, soaked overnight 1 cup
Tahini paste 1 tbsp
Salt to taste
Garlic cloves 4-5
Lemon Juice 1 tbsp
Olive oil 1 tbsp
Carrot 1
For Garnishing
Olive oil 1 tbsp
Paprika powder 1 tsp
PROCESS
Blend in the mixer grinder to a fine paste.
Remove in the bowl. Garnish with olive oil, paprika powder.
For carrot stick, peel the carrot and and cut the carrot into four pieces.
Place the carrot stick on side and serve.

Cherry Cheesecake



Ingredients:
Biscuit crumbs 1-1/4 cups
Butter (softened) 1/4 cup
Sugar 1/4 cup
Filling:
Cream cheese 8 oz
Caster sugar 1 cup
Milk ¼ cup
Gelatin 2 tbsp
Vanilla essence 1 tsp
Cream 2 cups
Cherry pie filling 1 can
Whipped cream to pipe 1 cup

Method:
Mix together biscuit crumbs, butter and sugar in a bowl until well incorporated and crumbly. Press into a 6”spring form tin. Freeze base till butter is set. Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Add cream into cream cheese mixture until smooth. Soak gelatin in a pan of milk and let gently heat but do not allow to boil. Cool and add in the mixture. Pour mixture onto prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Decorate sides with cream and spread the cherry pie filling over the top, and refrigerate until serving.

Chicken Pesto Pies



Recipe Ingredients
40g unsalted butter
1 leek (white part only), thinly sliced
6 button mushrooms, sliced
2 tbsp plain flour
3/4 cup chicken stock
3/4 cup thickened cream
2 tbsp good-quality basil pesto, plus extra to serve if desired
3 cups chopped cooked chicken
6 large, ready-made vol-au-vent cases
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1 tsp nigella seeds or sesame seeds (optional)
250g cherry tomatoes
1 tbsp olive oil
Recipe Method
Preheat the oven to 180C. Melt butter in a pan over medium-low heat. Add leek and cook, stirring, for 5 minutes or until soft. Add mushroom and cook for a further minute, then add flour and stir for 1 minute. Gradually stir in chicken stock, then bring mixture to simmer. Add cream and cook for 2-3 minutes, stirring, until thickened. Cool, season, then stir in pesto. Stir the chicken into the sauce.
Using a vol-au-vent as a template, cut 6 lids from puff pastry sheets. Place vol-au-ents on a baking tray and fill with chicken mixture. Brush edge of pastry lids with a little water and place on top, pressing edges to seal. Brush tops of pies with beaten egg and sprinkle with nigella seeds, if using. Bake for 15-20 minutes until golden.
Meanwhile, place tomatoes on a tray, drizzle with olive oil and season. Bake in the oven with pies for 6-8 minutes until tomatoes are just starting to burst. Serve pies with tomatoes and extra pesto, if desired.

Left over Pasta Sandwich



INGREDIENTS
1 bowl of Leftover pasta
1 red pepper
2-3 mushrooms
1 multigrain bread loaf
50 gm Mozzarella cheese
10-12 Olives
Butter- to taste
Salt & pepper- to taste
3 tsp extra virgin olive oil
METHOD
Slice the red pepper in half, deseed and julienne.
Julienne the mushrooms.
Slice the bread loaf in 2 thick slices.
In a hot pan add 2-3 tsp olive oil.
Add red pepper, mushrooms and salt to taste.
Add 4-5 olives halved.
Then gently saute the vegetables.
Add the leftover pasta, cook for some time, till the pasta is heated.
Transfer the pasta mixture to a bowl.
Butter the bread slices generously.
Slice mozzarella cheese and put it on one of the bread slices.
Scoop the pasta onto the bread slice.
Add one more mozzarella slice on top and cover with the other slice of bread.
Heat the pan and add few drops of olive oil.
Toast the bread till both sides turns golden brown.
Serve it hot.

Crunchy Cauliflower



Ingredients
1/2 Head of Cauliflower Florets
2 Cups Gluten Free Bread Crumbs /Panko Bread crunbs
1 tsp Taco Seasoning ( or your favorite blend )
2 Eggs – Beaten
1 Tsp Mustard
oil spray
1 Tbs Creamed Horseradish
Freshly Ground Sea Salt and Black Pepper
Preparation
Dip
1/2 Cup Marinara Sauce
1 Tbs Creamed Horseradish
Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard.
In a bowl with the breadcrumbs, add 1 tsp taco mix and seasoning.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and serve immediately.

Apple Cinnamon Wontons



INGREDIENTS
1 cup diced apples
1 tbsp Butter
2 tbsp Sugar
½ tsp cinnamon powder
Oil for deep frying
PROCESS
Heat butter in a pan and add the diced apples.
Add sugar and cinnamon powder.
Cook it for around 5 to 7 minutes till the sugar caramelizes. Keep it aside to cool.
Knead a stiff dough of maida.
Prepare 4X4 sheets of the dough for the wanton sheets.
Heat some oil in a pan.
Now fill the wanton sheet with the stuffing.
Apply water on the sides of the sheet.
Fold into a triangle.
Turn the triangle halfway and bring the pointed ends together on the other side to look like a ring.
Deep fry the wontons.
After a while, serve the wantons with strawberry crushed tart and orange crushed tart.

Steamed Chicken



Ingredients
1 (2 kg) large chicken (clean and make cuts using knife)
1 tbsp garlic paste
2 tbsp ginger paste
1 tbsp coriander seeds
1 tbsp crushed red chili
1 tbsp cumin seeds
¼ tsp orange food color
3-4 cinnamon sticks
4 green cardamoms
2 black cardamoms
8-10 black pepper corns
5 cloves
300 gm yogurt
Salt to taste
1 cup oil
Cooking Instructions
Roast together coriander seeds, crushed red chili and cumin seeds for 2-3 mins until smell starts to come but make sure that spices may not turn into black in color. It is better to add crushed red chilies in the end so that you kitchen would not get too smoky.

Baked Potato Skin



INGREDIENTS
7 - 8 boiled baby potatoes
1 tbsp finely chopped red, yellow and green bell peppers
1 tsp finely chopped rosemary
2 tsp finely chopped celery
1 tsp mustard sauce
2 tsp finely chopped coriander
2 tsp grated parmesan cheese
2 tsp corn
2 tsp grated mozzarella cheese
½ tsp chilli flakes
½ pear
1 tomato
1 lemon wedge
Mozzarella cheese as required
Parmesan cheese as required
PROCESS
Cut the boiled baby potatoes into halves. Scoop out the potato and keep the skin on the side.
To prepare the stuffing; in a bowl add the scooped potato, finely chopped red, yellow and green bell peppers, finely chopped rosemary, finely chopped celery, mustard sauce, finely chopped coriander, grated parmesan cheese, corn, grated mozzarella cheese and chilli flakes and mash.
Fill the potato skin with the stuffing and place on a baking dish. Sprinkle mozzarella cheese and parmesan cheese on top.
Bake at 180 – 190 degree Celsius for 10 – 12 mins.
To prepare the salad; chop the pear and tomato into juliennes. Place it on the baked potato dish along with a lemon wedge.

CHICKEN CHEESE ROLLS



INGREDIENTS
Flour 2 cups
Wheat flour ½ cup
Salt ½ tsp
Ghee 2 tbsp
Warm water to knead as required
For filling -
Chicken ½ kg (boneless cubes)
Salt 1 tsp
Chili powder 1 tsp
Ginger garlic 1 tsp
Roasted cumin 1 tsp
White pepper ½ tsp
Yogurt 2 tbsp
Oil 1 tbsp
All spice ½ tsp
Cream 1 tbsp
Ingredients for sauce
Cream cheese 4 tbsp
White vinegar 4 tbsp
Cream 3 tbsp
Cheddar cheese 4 tbsp

COOKING DIRECTIONS
Sieve together both the flours with salt, add in ghee, and rub lightly. Knead with warm water into medium dough.
Leave to rise for an hour covered with a damp napkin. Make into balls; roll ball into a saucer size.
Spread with ghee fold as shown. Cook on tawa, adding about 1 tbsp ghee when frying parathas.
Marinate chicken cubes with salt, ginger garlic, cumin, all spice, yogurt, cream, chili powder, white pepper and cheese for 30 minutes, put on skewers and bake for 20 minutes on 180 degrees, remove and give dum of coal.
Spread parathas with chicken botis add 2 tbsp cheese sauce, roll tightly and serve.

Pistachio Brown Butter Donuts



INGREDIENTS
For Dough
Refined Flour: 1 ½ cup
Icing Sugar: 1 tsp
Baking Powder: ½ tbsp
Baking Soda: ¼ tbsp
Butter: 1 tbsp
Olive Oil: 1 tbsp
Milk: ½ cup
For Glaze
Butter: 2tbsp
Vanilla Syrup: ½ tsp
Brown Sugar: 2 tsp
Condensed Milk: 200 ml
For Garnish
Chopped Pistachio
Icing Sugar
PROCESS
Add refined flour, icing sugar, baking powder, baking soda, butter, olive oil, milk and knead the dough.
Cut the dough into small roundels, dust flour on it and flatten it.
Now cut it with the cookie cutter from centre and place them in the moulds.
Now place the moulds on the baking tray and add water in tray to form a double boiler.
Place the baking tray into a pre-heated oven at 180 degree for 10-12 minutes.
For glaze in a pan add butter, vanilla syrup, brown sugar, condensed milk and let it cook.
Remove the tray and de-mould the donuts.
Now dip the donuts into the brown butter glaze, sprinkle chopped pistachio and icing sugar over the donuts.
Your Pistachio Brown Butter Donut is ready.

Chicken Kebabs With Cucumber Noodles



Ingredients
7 ounces uncooked soba noodles
3 tablespoons rice vinegar, divided
2 tablespoons dark sesame oil
2 tablespoons honey, divided
1/4 teaspoon sugar
1/4 cup thinly sliced green onions
1 medium cucumber, seeded and thinly sliced $
2 tablespoons lower-sodium soy sauce, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon peanut oil
1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces $
Cooking spray
1/4 cup creamy peanut butter $
2 tablespoons water $
2 teaspoons sambal oelek (ground fresh chile paste) or chile garlic paste
Chopped fresh cilantro
Method
Cook noodles according to package directions, omitting salt and fat; drain and rinse with cold water. Drain. Combine 2 tablespoons vinegar, sesame oil, 1 tablespoon honey, and sugar in a large bowl, stirring with a whisk. Add the noodles, onions, and cucumber; toss to combine.
Combine remaining 1 tablespoon honey, 1 tablespoon soy sauce, ginger, and peanut oil in a medium bowl, stirring with a whisk. Add chicken to bowl; toss to coat. Thread chicken evenly onto 4 (10-inch) skewers.
Heat a grill pan over medium-high heat. Coat with cooking spray. Add kebabs to pan; cook 12 minutes or until done, turning to brown all sides.
Combine remaining 1 tablespoon vinegar, remaining 1 tablespoon soy sauce, peanut butter, 2 tablespoons water, and sambal oelek in a medium bowl, stirring with a whisk. Drizzle mixture over chicken. Garnish with cilantro. Serve with noodles.

Egg Roll



Ingredients
1 eggs (large)
1 tablespoon cooking oil
1/2 red onion (medium)
1 green chili
1/2 cucumber
1 paratha
1 pinch black salt
1 tablespoon tomato hot sauce
1 pinch salt
1/2 lemon (or 1 tablespoon lemon juice)
Directions
1 Cut Onion, Cucumber and Green Chili. Also, make sure that the Paratha is out of the refrigerator
2 Heat 1/2 tea spoon of oil for 2 mins. Add the onions and fry it till it turns pink (around 3 mins) and keep the fried onion aside
3 Cook the paratha and keep it aside. Alternatively, you can also have a home made white flour paratha. Note - Home made paratha will be a better choice.
4 4. Heat 1/2 tea spoon of oil on a pan. Beat 1 egg and pour on the pan
5 Put the cooked paratha on top of half fried egg and press the paratha softly to get it stick to the egg. Let it cook for 2 mins and flip it to cook uniformly on both sides. Remove the paratha from the pan and put it on a plate.
6 Add the fried onions on top of the roll. Also add the cut cucumber, green chili, tomato hot sauce and lemon juice(as per taste)

Apricot Noodle Chicken



Ingredients
2 large chicken fillets
1 (425 g) can apricot nectar
40 g sachet French onion soup
1 (425 g) can apricot halves
1 (200 g) packet cellophane noodles
1/2 tablespoon oil, for the pan
1 (500 g) bag frozen stir fry vegetables
Method
Prepare the noodles as per the packet directs and continue the below steps while softening.
Slice the chicken in to strips.
In a large fry pan add the oil and fry the chicken until just sealed.
Meanwhile combine the soup mix, apricots and nectar together.
Add the frozen vegetables and the apricot mixture over the chicken and stir fry for about 5 minutes.
Drain the noodles and add into the chicken mixture.
Cook for a further 2 minutes (just to heat through).
Serve immediately.

Green Gram Pancakes



INGREDIENTS
Whole green gram (sabut moong), soaked 2 cups
Cumin seeds 1 tsp
Green chillies 2-3
Ginger piece, roughly chopped ½ inch
Asafetida A pinch
Salt to taste
Gramflour 2 tsps
Oil for shallow-frying
Curd for serving
For Garnishing
Mint
PROCESS
Grind together whole green gram, cumin seeds, green chillies, ginger, asafoetida with little water and transfer the mixture into a bowl. Add salt and chopped fresh coriander leaves and mix well.
Add gramflour and mix well.
Heat oil in a non-stick pan, pour a ladle of the mixture onto the pan and spread it evenly into a thick pancake.
Cook on a medium flame till golden brown on both the sides. Repeat the same procedure for remaining batter.
Serve hot with curd and mint sprig on top.

Stuffed Meatloaf



INGREDIENTS
1 ½ lbs ground beef?
1 small onion, chopped?
1 tsp garlic powder?
Salt to taste?
Black pepper to taste?
1 egg + 3 eggs for stuffing?
1 cup breadcrumbs?
5 oz bacon?
1 cup cream cheese?
3 ½ oz sliced mozzarella cheese?
STEPS
In a bowl, add the ground beef, onion, garlic, salt, black pepper, 1 egg and breadcrumbs. Mix thoroughly.?
Place the meat mixture in a greased rectangular fruitcake-style dish, shaping the edges and leaving space for the filling.?
Spread the bacon, cream cheese, mozzarella and eggs on top and bake at 350ºF for 1 hour

French Toast.



Ingredients
Ricotta cheese ¼ cup
Cottage cheese ¼ cup (whipped)
Cream cheese 2 tbsp
Vanilla extract 1 tsp
Sugar 1 tbsp 
Evaporated milk ¼ cup
Egg substitute 3
French bread slices 6 (2 inch thick)
Method
In a large bowl add both cheese, extracts and sugar beat to mix and smooth.
Combine milk and egg substitute and beat.
Now take bread slices and cut from between like a pocket.
Fill bread pockets with cheese mixture and dip into egg mixture.
Heat pan and grease by baking spray and toast breads from both sides till golden brown.

Meva � Mava Crisp



INGREDIENTS
1 no Puffed Dough
3 tbsp All Purpose Flour
3- 4 tbsp Ghee
4-5 tbsp Mava
1 cup Pistachios
To Garnish
Pistachios
Dry Rose Leaves
To Serve
Sugar Syrup
To Sprinkle,
All Purpose Flour

PROCESS
Roll out dough after adding all purpose flour on it and cut it in rectangular shapes.
Meanwhile mix all purpose flour and desi ghee.
Now apply the mixed all purpose flour and ghee on the cut out dough pieces and put pistachios and dry rose leaves on it and cover it with another piece of rolled out dough, sprinkle some more all purpose flour and keep to freeze for 30 minutes.
Now take one of the frozen pieces and apply desi ghee and all purpose flour mixture and place another piece of frozen dough on it and keep to freeze for another 10 minutes.
Now sprinkle all purpose flour on the frozen pieces and cut it into strips and roll it out, then fill mawa and roll it again. Cut the rolled pieces into small round pieces and fry it in hot oil.
Serve the prepared crisps with pistachios and dry rose leaves and garnish it with sugar syrup.
Your Meva Mawa Crisps are ready.
 
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