Shrimp Lo Mein

Noodles are favorite food every one,especialy for kids,here i've tried simple chinese lomein.lo mein means simply sauteed noodles with our favorite combination of meat and vegetables.For this recipe u can use traditional chinese egg noodlesor any spaghetti shaped noodle.



You need:

corn strach - 1tsp
salt - 1/2 tsp
sesame oil - 1tsp(for toasted)
jumbo shrimp - 10
1baby bok choy - cut crosswise into 3-inch pieces.
bamboo shoots - 1/4cup sliced.
scallions - 3 (cut into 2inch pieces)
finely minced garlic - 1tsp
chicken stock - 1/4cup
oyster sauce - 2tbsp
soy sauce - 1tbsp
sugar - 11/2 tsp
bean sprouts - 1/4cup
peanut oil - 2tbsp+4tbsp
chinese egg noodles - 1pkd


Direction:

stir together in a bowl with cornstrach,salt and sesame oil,toss the shrimp in cornstrach mixture and let marinate for 10 to 20 mins.

In a another small bowl stri chicken stock,oyster sauce,soysauce and sugar.Cook noodles as per the direction in a pocked,drain and rinse under cold water until cool.drain again and toss thorougly with sesame oil.

Heat a wok or large skillet over high heat .when hot ,pour in 4tbsp of peanut oil swril around the wok until hot but not smoking.Add the shrimp quickly strring and flipping in the oil to separate the picecs,and cook lightly.drain seive or colander.

Reheat the wok over high heat.When hot,pour in 2tbsp of peanut oil swril until very hot but not smoking.Now add all the vegetables with garlic.stir and toss vigorously until the vegetables are well coated with oil,about 45 secs.Now pour the chicken stock mixture down the side of the wok.stir and cover,allowing the vegetables steam in the sauce for a min.uncover and add toasted noodles into the wok with shrimp.stir and toss about 30secs,add the bean sprouts and stir for about 30 secs.Pour into serving dish and sprinkle the black pepper corns.Serve immediately with hot chilli sauce.

This is my entry for AWED - Chinese

Mango - Strawberry Smoothe

In summer days we always search in our kitchen to eat something or in our fridge to drink something...drinking juice is healthy than eating some junk snacks,but i always prefer to have sum fresh homemade drink,this is one of my favorite drink.



You need:

1/4 cup - Frozen yogurt
1/4 cup - Mango pulp or 1 fresh mango
5 - Fresh strawberrys(cut in to half slices)
1tsp - sugar

Direction:

Blend everything well in a blender,pass into glass cup.Add icecubes while serving.

This is my entry for Frozen Yogurt

Fruits - Nuts Dreams

This nut dreams are realy very simple to make,the taste is extremely heaven.



All you Need:

Mixed Nuts(almond,walnut,pistachio nut) - 1/2 cup
Packed Brown sugar - 1/3cup
Cream cheese softened - 4oz to 5oz
mixed fresh or frozen fruits - 1cup
Refrigerated large buttermilk flaky biscuits - 1pkd(16.3oz)
Flaked coconut - 1/3 cup

Directions:

Heat oven to 350 deg F.Lightly spray 16 regular -size muffin cups with cooking spray.In food processor,process nuts with on and off motions until coarsely chopped.Add brown sugar;process until combined.place in small bowl,set aside.

If u are using the frozen fruits thawed as directed on bag,drained and reserve the liquid.In a same food processor,process cream cheese,2 tbsp nut mixture and 2tbsp fresh fruits or reserved liquid and 1tbsp of frozen fruit until smooth.

Separete dough into 8biscuits;cut each biscuit into 2 biscuits in the middle of the biscuit,making a total of 16 biscuits.lightly press each biscuit in bottom and up side of muffin cup.spoon about 1/2 tbsp cream cheese mixture into eash dough-lined cup.Top each evenly with mixed fruits,remaing nut mixture and 1tsp of coconut.

Bake 15 to 21 mins or until coconut is lightly browned.Cool in pan,serve warm or chill.

This is my entry for AFAM-Coconut

Pineapple - Blackbean Enchiladas

This is a mexican dish made with pineapple,cheese and blackbean.This enchiladas offers both sweet and spicy flavors was a hit.







You Need:

For tortila:
Whole wheat flour - 200gm
All purpose flour - 50gm
salt - 1/4tsp
warm milk - for knead

Enchilada Sauce:
chicken broth - 2 cups
Gebhardt Chili Powder - 4 Tbs
Ground cumin - 1 tsp
Garlic powder (with no salt added) - 2 heaping tsp.
Salt - 3/4 tsp
Ground cinnamon (less than 1/16 tsp.) - 1 pinch
Sugar - 1/3 tsp
Cold water - 5Tbs
White flour - 5Tbsp

Enchilda:
Vegetable oil - 2tsp
yellow onion chopped - 1
Red bell pepper chopped - 1
pineapple tidbits in juice - 1
80% cooked black beans - 1/3cup
chopped green chiles - 6
salt - you need
fresh cilandro - 1/2cup
shredded reduced fad cheddar cheese - 2cup
Reduced fat sour cream - 1/2cup

Procedure:
Tortilla:

Mix the all purpose and Whole Wheat flour with salt add the warm milk knead it as like chapathi,keep it aside for 20mins.Divide the dough into lemonsize balls,roll like chapathi and put into hot tawa on both sides for 5-7secs,keep it aside this partialy cooked tortillas.

Enchilada Sauce:

In a 2 quart sauce pan add the chicken broth, chili powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.Turn off the heat, this enchilada sauce recipe is done.

Enchiladas:

Heat oven to 350 deg F.Drain the pineapple and reserve the juice.Spray the baking dish with cooking spray.In a nonstick skillet,haet oil over medium heat,add onion and bell pepper;cook 4to5mins or until softend.stir in pineapple,beans,green chiles and salt.cook and stir until thoroughly heated.Remove skillet from heat.Stir in 1/2 cup cilantro and 1and 1/2 cup of cheese.

Spoon and spread 1tbsp enchilda sauce onto each tortilla.Spoon about 3/4cup vegetable mixture over sauce on each.Roll up tortilla;place seam side down in baking dish.

In samll bowl,mix reserved 1/3cup pineapple juice and remaining enchilda sauce;pour over entire surface of enchiladas in dish.sprinkle with remaining 1cup of cheese.spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over bakine dish and seal tightly.

Bake 30 to 35 mins,removing foli during last 5 to 10mins of baking,until cheese is melted and sauce is bubbly.Top each baked enchilada with 1tablespoon sour cream and 1tsp cilantro.Serve warm.

This is my entry for Roti Mela

Carrot - Tomato Soup

Soups are one of the healthy and very easy to make food.After my daughter 1st b'day i have been making soup atleast three times in a week,that is only way i have feed sum vegetables to her.Carrot and tomato soup my favorite too.

You Need:

Grated carrot - 2 cup
chopped tomatos - 1/4cup
garlic - 1clove
Finely chopped onion - 3tbsp
corn flour - 1tsp
salt and pepper - as you need
Butter or oil - 2tsp
courtons - 1/4cup
Chopped coriander

Method:

In a big pan add carrot and tomatos with 2cup of water ,bring it to boil (just 2mins is enough)then swich off,let it cool completely then blend in a blender to a smooth paste,starin it thru seive.
In a small bowl mix corn flour with 3tbsp of water.

In a pan add oil saute onion and minced garlic,transfer the carrotntomato puree into a pan bring it to boil, now add cornflour into it then cook for 5mins now add cheese,salt,chopped coriander,and pepper .Serve hot with courtons.

This is my entry for MBP-soups n salads

Spaghetti With Puttanesca Sauce

Spicy,savory and exciting puttanesca sauce is one of my favorite pasta sauce from tomato.



You Need:

Spaghetti - 1/2lb
Olive oil -2 tbsp
Garlic Cloves minced - 2
Crushed red pepper - 1
Balack olives - 1/4 cup
Dried oregano - 1/2tsp
2 big tomatoes or 1cup diced tomato with juice
fresh parsley - 3tbsp
Drained Capers - 2tbsp
salt
Ground black peper - you need
Vegetables - Brocoli,Beans,Sweet snap peas,carrot

Method:

In a rolling pan boil the spaghetti with salt,cook till tender but firm, drain it in colander then wash with cool water finaly toss it with tsp of oil and pinch of salt,keep it aside.

Slice all veggies , saute it for 2-3mins with 1tsboil and salt,keep it aside.

Chop the tomatos coarsely and make puree a with chopped tomatos,keep it aside.

Heat in a large skillet over medium heat with oil ,add minced garlic&crushed pepper cook ,stirring until the garlic is pale blond,Now add chopped black oilves,oregano cook for about 30 sec,then stir in blended tomato puree into it,simer uncovered until the sauce is thickened,about 5mins.

Finally stri in fresh parsely and drained capers,season with salt and pepper.

In plate place spaghetti ,puttanesca sauce and saute veggies ,serve warm.

Chicken Kuzhambu(Chicken Gravy)

Chicken is favorite to whom wants to make sum quick NV entrees,sides whatever.The reason is cooking time is very less and chicken contains high protein.Here is my mom chicken kuzhampu recipe.




You Need:

Chicken - 1/2kg
Small onion - 5
Onion - 1
Tomato - 1/2
Curry leaves - sprig
Gingergarlic Paste - 1 and 1/2 tsp
chilli powder - 1 and 1/2 tsp
Coriander powder - 2tsp
Turmeric Powder - 1/4tsp
Grated Coconut - 3tbsp
Fennel seeds - 1/4tsp
Mustard seeds - 1/4 tsp
cloves - 2
Cinnamon stick - 2(1' piece)
Bay leaves - 2(optional)
Elachi - 1(optional)
Cashew Nuts - 5
Almond - 5
Coriander leaves - For Garnish
Green chilli - 2
salt - as needed
Oil - 2tsp+2tbsp

Method:

Soak cashew and almond in 3tsp warm water.Haet oil in a pan splutter fennel seed,add chopped small onions finally coconut,fry for 2mins transfer it into plate let it cool.once the mixture gets cooled make fine paste mixture with cashew and almonds,keep it aside.

Heat oil in a pan add mustard,cloves,cinnamon,greenchilli,curryleaves fry it for over medium heat,add ginger garlic paste cook for 30secs,add onion saute till onion gets brown now add tomato fry till tomato become soft,add chilli powder,coriander powder,turmeric powder with 2tbsp of water(this is optional why i used do this to make sure the masala powders not get burned)cook for another 2mins now add chicken and salt cover the lid and cook for another 6 to 8mins.Now add coconut cashew paste with karam masala powder cook it for another 5 to 6min over medium flame,Garnish with coriander leaves.Serve hot with chapathi,rice,roti...etc.