अक्षय कुमार की पसंद फ्रेंच सैंडविच

अक्षय कुमार की पसंद फ्रेंच सैंडविच

सामग्री :

1 बड़े आकार वाली डबलरोटी, 100 ग्राम चीज, 250 ग्राम खीरा (छोटे आकार का), 250 ग्राम टमाटर, धनिया पत्ती, टोमेटो सॉस अथवा टमाटर धनिया की चटनी।

टमाटर धनिया की चटनी के लिए:

2 बड़े आकार के टमाटर, हरा धनिया (एक छोटी गड्डी), लहसुन आवश्यकतानुसार, नमक स्वादानुसार।

कितने लोगों के लिए : 6

विधि :

चटनी के लिए:

टमाटर को हलकीआंच में भूनकर उसका छिलका उतार लें। धनिया पत्ती साफ करें। लहसुन को छील लें। ग्राइंडर में टमाटर, धनिया पत्ती व लहसुन डालकर पीस लें। अब इसमें नमक मिला दें।

फ्रेंच सैंडविच के लिए:

टमाटर, खीरे के स्लाइस काट लें। ब्रेड के एक स्लाइस पर टमाटर की चटनी का लेप लगाएं। इस पर टमाटर खीरे की फांक सजाएं। ऊपर से बारीक कटा धनिया छिड़क लें। इसके ऊपर डबलरोटी का दूसरा स्लाइस रखें। इस टुकड़े पर चीज के पतले-पतले फांक रखकर डबलरोटी का तीसरा स्लाइस रखें। अब इस पर या तो टोमैटो सॉस या टमाटर की तैयार चटनी का लेप लगाएं और 4 या 6 स्लाइस करके खायें और अब बताएं कि हमारा युनिक सैंडविच का स्वाद होटलों के सैंडविचों से अलग और निराला है कि नहीं।

Chicken Rice of singapur

7 

Chicken Rice

Serves 4

Ingredients:

For the rice

3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste

For the chicken

1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt

10 bowls of cold water

1 cucumber, peeled, halved and sliced diagonally

For the sauce

2 tbsp light soy sauce
2 tbsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil

For chicken rice chilli sauce

90g red chilies (you may add in some bird’s eye chili)
15g garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste

To garnish
Few sprigs of cilantro

Method:

For the chicken

1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.

3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice

1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.

To prepare chicken rice

1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chili sauce.

**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls. ;)

Cook’s Note:

Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It’s really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.

pizza roll

Pizza Rolls Recipe

Preparation Time:1 hr | Cooking Time : 20 mins | Makes:6 small pinwheels
Recipe Category: Snack | Recipe Cuisine: World

Wheat Flour - 1/2 cup
Plain Flour - 1/2 cup
Warm Water- 1/3 cup
Active Yeast - 1/2 tsp
Salt - 1/4 tsp
Sugar - 1/2 tbsp
Olive Oil - 1 tbsp

For the stuffing:

Onion - 1 tbsp finely chopped
Capsicum - 3 tbsp finely chopped
Mozarella Cheese - 3 tbsp + 2 tsp
Oregano - as required
Chilli Flakes - as needed

Method:

1. Take water, olive oil, sugar and salt.Add yeast to it and whisk it well.Set aside.
   
2. Mix wheat flour and maida in a mixing bowl.Whisk it well.Now add the flour mixture to the yeast solution.
   
3. Mix well and knead it to a soft pliable dough.Set aside to rest in a warm place for atleast an hour.Then flour a surface and roll it to slightly thick rectangle shape.Add pizza sauce, sprinkle oregano.
   
4. Then add onion and capsicum.Sprinkle cheese.Roll it tightly.
   
5. Roll into a log , cling wrap it and refrigerate it for 10mins just to make the dough stiff.Preheat oven at 180 deg C for 10mins.Then brush it with olive oil and cut into slightly thick slices.
   
6. Line the baking tray with silver foil and arrange the pizza slices with cut side on top.Sprinkle cheese, oregano and chilli flakes.Bake in preheated oven at 180 deg C for 15-20 mins or until the edges start to brown.
   
Serve hot / warm!!

My Notes:

• The dough shouldn't be sticky...if so then ur dough is watery so add in a little more flour. The dough shouldn't be very tight, if it is then the pizza will be hard.
• Roll it tight else the filling wouldn't be intact.
• I refrigerated the dough just to make it stiff so that cutting would be easy.Slice carefully else the filling may fall apart.
• Baking time may differ in microwave, may be it cooks faster so keep an eye after 12mins then proceed accordingly.
• The resting time totally depends on the type of yeast you are using and the climatic conditions of your location.
• You can replace pizza sauce with tomato sauce.
• If you stuff more then while cutting you will not get the slices neatly.
• If you don't want the top to be crusty(crispy) then just bake for 10-12mins.

Acarajé australian reciepe

T

Acarajé

INGREDIENTS

• For the Filling:
• 1 onion
• 1 teaspoon chile powder
• 1 cup small shrimp, fresh or frozen, shelled and de-veined
• 2 tablespoons palm oil or olive oil
• Salt and pepper to taste
• ____
• For the Fritters:
• 2 cans black-eyed peas
• 1 clove of garlic
• 1 onion
• 1 small chili pepper
• 1-2 tablespoons flour
• Salt and pepper to taste
• Palm oil and/or vegetable oil for frying

PREPARATION

1. Make filling: Slice the onion very thinly. Place the sliced onions in a skillet with the olive oil or palm oil, sprinkle with salt and chile powder, and cook on low heat until they are soft and golden brown (about 15 minutes).
    
2. Add the shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.
    
3. Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.
    
4. Remove the seeds and white parts from the inside of the chile pepper and add to the processor.
    
5. Process mixture just until very well-blended, adding a tablespoon or two of water or broth if needed.
    
6. Add flour by the tablespoon, until the mixture is stiff enough to hold a shape. Divide into 15 pieces, and shape into balls or ovals with the palms of your hand.
    
7. Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat. Fry several fritters at a time until browned on all sides. Drain fritters on a plate lined with paper towels. Fritters can be kept warm in a 200 degree oven.
    
8. Split fritters in half and fill with a spoonful of the onion and shrimp mixture. Serve warm.

Meat pies with potato & mushy peas

0:25 To Prep

0:30 To Cook

13 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

4 AVG RATING (1 Member)

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Fresh LivingNutrition

•  Olive oil spray
•  4 sheets filo pastry
•  1 onion, finely chopped
•  300g Heart Smart beef mince
•  400g can peeled tomatoes
•  1 tablespoon cornflour
•  1/2 teaspoon dried oregano
•  Freshly ground pepper
•  3 coliban potatoes, peeled, chopped
•  1 tablespoon skim milk
•  2 cups (300g) frozen peas
•  1 tablespoon chopped fresh mint
•  Rosella gourmet sauce tomato and herbs, to serve

• Method

1. Step 1
   Preheat oven to 220°C. Grease four 9cm pie pans. Working with one filo sheet at a time, fold in half and line the base and sides of the pan, and spray the filo lightly with oil. Line the base with baking paper and fill with baking beans or rice. Bake for 15 minutes or until golden.
2. Step 2
   Cook the onion in a non-stick sauce pan over a medium-high heat until soft. Add the mince and cook until browned. Stir in the tomatoes. Crush them with the back of a spoon. Combine corn flour, oregano and 1 tablespoon water. Stir through the mince. Reduce heat to medium - low. Cook for 5 minutes. Season with pepper.
3. Step 3
   Mean while, boil potatoes until tender. Drain and mash. Beat in milk until smooth. Cook the peas according to packet instructions. Puree roughly with a hand-held blender or potato masher and stir in mint.
4. Step 4
   Remove pie cases from pans. Fill with mince , top with potato and peas. Season with pepper and serve with sauce.