- 2 cans of Haldiram’s Rasagula (white sponge-like balls)
- Half & Half milk – one quart
- Sugar – 3/4 cup
- Powdered Cardamom – few pinches
- Saffron – few threads
- Ground nuts – Almonds, pistachios, and few cashews (Ratio 5:8:3. You can make a powder of this and store as well for future use. A nice addition to kids cereal etc. This recipe needs about two tablespoons of this nut powder)
Preparation: Boil milk in a pan. Allow it to boil for some time (about 15mts. Stir so that milk won’t stick to the bottom). Add ground nuts, cardamom, and saffron. Stir for few more minutes.
Take rasagula balls out from the can and squeeze all water out with the hand from balls. Add the squeezed sponge-like balls to the milk. Let it all boil, and when the bubbles start showing, switch off the stove after 2-3mts. Allow it to cool. After 30mts add sugar. Adding sugar early will make it watery. Enjoy!!!
Note: Priti sent me these pictures while sharing the recipe. At the end, you can see a baby bowl which she is saving for me…. 🙂 🙂 yummmmm. Thank you!!!
Chicken Breast – 3 pounds (About 5 breast pieces)
White Wine Vinegar – 2 tbsp
Water – 2 tbsp
salt – 1 tsp
sugar – 1 tsp
If you are using chicken breast, slice it thin before cutting pieces. I prefer method showed in this video for the medallion and then using a hammer on it.
https://www.youtube.com/watch?v=5nF-Zsvqp8M Method is shown from 1:10 – 2:40 in this video. Medallions can be further cut into smaller 1-inch pieces for the Manchurian.
Mix vinegar, water, salt and sugar to the cut chicken pieces and mix well. Refrigerate for two hours.
Refrigerated chicken from Step 1 (Don’t throw the liquid away from chicken)
Ginger Garlic paste – from 1.5 inch piece of ginger and 10 garlic pods
Green Chilli – 5 (Or to your taste)
MSG – 2-3 pinches (Optional)
Freshly crushed black pepper – 2 tsp
Corn flour – 3 tbsp
All purpose flour – 2tbsp
Rice flour – 1 tbsp
Mix all ingredients in Step2 together. If the liquid is not enough to make a good coat of flour on chicken, add some more water. If flour coating is not good enough, add some more corn flour. You need a thin coat of flour on chicken.. so that chicken pieces will be somewhat crispy when fried in next step.
Marinate this for 15 minutes.
Deep fry marinated chicken pieces. Priti recommended double fry method where you do a half fry first time, take pieces out from oil, drain it on a paper towel. Then fry again after 10 minutes or so. (Explained Here). Again lay it on a paper towel to get any excess oil out.
If you have any marinade left from the chicken (from step2), save it as we can use this for gravy.
Chopped Red onion – 1 big (2 cups)
Chopped Celery – 1 cup
Chopped Green & Red Bell Pepper (Capsicum) – 2 cups (If Red pepper is not available, you can just use Green bell pepper)
Jalapenos – 2-3 (to your taste. Can substitute with green chilies)
Red pepper flakes (Crushed red chili pepper) – 1-2tsp (to your taste)
Leftover Marinade from Step 3.
Teriyaki Sauce – 2 tbsp (add more if taste needs it later)
Sauce – 3 tbsp
Salt & MSG
Sugar – pinch
Crushed Black pepper – 1 tsp (to your taste)
Chilli powder (to your taste)
Chopped Green onion & 1 tbsp Sesame seeds (for garnishing)
Note: Onion, celery, and pepper can be chopped into small square pieces.
Saute onion, celery, and peppers in oil with some salt. Once it softens, add marinade. Mix well.
Add fried chicken to it and Mix well for 2-3 mts.
Add teriyaki, soy sauce, salt and MSG (optional), sugar, black pepper, chili powder and mix well. Mix 2 tsp of corn flour to a half cup of cold water, and add to the chicken mix, and mix well. (If you like to have more liquid, you can double or triple the cornflour/water mix). At this point, I usually taste it and add more sauces, if it needs some more flavor. Once the flavors blend in, you can switch off the stove, and garnish with chopped green onions and sesame seeds.
This recipe came out great: http://allrecipes.com/recipe/21176/baked-dijon-salmon/
I didn’t have Pecans. So, I used Crushed walnuts and Almond meal. Also sprinkled some shredded parmesan cheese during last two minutes of baking.
This tasted much better next day when all the flavors soaked in. So, maybe I can make it a couple of hours or a day before, and refrigerate.
I followed this recipe and it came out veryyyy goooood……
I followed suggestions from reviews and made some changes to the above recipe. Here are the changes made:
1) I used 4-5 hot italian sausages (uncooked) for sausage. Opened them up to get the ground meat inside. Mixed this with ground beef and cooked together as explained in the recipe
2) 4 (15 oz) cans chili beans in sauce, NOT drained.
3) I omitted the celery and tabasco sauce,
4) 1 jalapeno instead of chile peppers,
5) I made fresh bacon with thick cut strips and made pieces from it,
6) 1 cup of beer
7) Instead of using 2 (28oz) cans of diced tomatoes with juice, I used 3 (14 1/2 oz) can of diced tomatoes and 1 (14 1/2 oz) can of diced tomatoes with basil/oregano/garlic.
8) I cooked this in a slow cooker for 8-10 hours. We can refrigerate or freeze it, and reheat as well.
Toppings (optional) – Cheddar cheese shredded, Sour Cream, Green onions chopped, cilantro chopped, jalapenos chopped etc.
Breaded tilapia fillets (I buy Costco ones, heat it up in conventional/toaster oven and cut to small pieces to add to tacos)
Tortillas (fajita size) – I prefer corn tortillas, heated on a pan.
For the cabbage slaw:
3 cups cabbage, shredded
1/2 red onion, finely chopped (skip if you don’t like onion taste)
1 cup carrot, shredded
Handful fresh cilantro, chopped
1 tbsp chopped jalapenos/green chili (more if you want spicy)
1/2 cup tartar sauce.
1/4 cup honey
Juice from 1/2 lime
Heat the cabbage in a microwave for couple of minutes (2-3 mts) for it to just warm up a bit. Raw cabbage won’t agree with my tummy, and this is a way for it to be cooked little bit, still maintaining most of the crispiness.
In a large bowl, combine the cabbage, and all the ingredients for the slaw above.
To assemble the tacos, place couple of pieces of fish on each tortilla and top with the slaw. If desired, garnish with additional cilantro leaves, and/or chopped green chili/jalapeno Serve immediately, and enjoy!
Ingredients for marinating chicken
1. Whole cut up chicken (1 chicken) cleaned, washed and drained (you can also wash with vinegar, before washing with water, to make it smell better)
2. Yogurt – Half Cup
3. Make a paste with Garlic (10 cloves), Green chili (3-4), black pepper (10-15), Black Jeera (1/2 tsp)
(You can make this paste and store in fridge for couple of days)
4. Ground black pepper – 1 tsp
5. Ground White pepper – 1 tsp
6. Red whole pepper – 2 or 3
7. Oil – 1 tsp (Olive, Canola, Vegetable oil etc is fine)
8. Turmeric powder – 1/4 tsp
9. Salt – as needed
Marinate washed and drained Chicken with ingredients above and leave it for an hour. (Sometimes I don’t get this much time, and I just do 15 mts, and still tastes good)
Heat some ghee (about 2 tbsp) in a pan and shallow fry the chicken. You can mix and turn in between for it to cook evenly. Take it out when it starts to brown. I usually see this as the chicken getting almost cooked, and getting firm.. so that it will stay nice and tasty when added to the gravy.
Ingredients for Gravy
Fennel Seeds – 20
Bay leaves – 4 one inch pieces
Cinnamon stick – 4-5 one inch sticks
Chopped yellow onion – 2 cups
Chopped tomatoes – 1 big tomato
Red chili powder – 1 tsp (reduce if you think it is getting more spicy)
Honey – 1 tsp
Garam masala – 1 tsp
Coriander powder – 1 tbsp
Heat a pan with little oil. Put fennel seeds, bay leaves and cinnamon sticks let it be fry.
Then sauté chopped onions till it is slightly brown
Add chopped tomatoes and saute/fry again until it forms a nice sautéed mixture.
Add some salt for this mixture only.
Add red chili powder, Coriander powder and sauté for some more time.
Add prepared chicken to it, and mix well and cook on medium heat until chicken is tender.
Make a nut paste with milk (I used an equal mix of almond (10), walnut(10) and pistachio(10). You can just use cashews if that is easier).
Add the nut paste to chicken.
Stir 2-3 minutes for it to mix well.
Add water for gravy for the consistency you like. I like it little thick like butter chicken etc.
Garnish with 1 tsp honey & gram masala.
Goes well with Ghee rice, Pulav, Chapathi, Nan etc.
2 pound flank steak, trimmed
2 medium sized navel Oranges (Original recipe called for 4-6 Pixie tangerines or clementines for every pund of Steak)
2 pound bok choy
6 ounces shiitake mushrooms (I didn’t use this as we have allergies)
4 tablespoons oyster sauce
1 1/2 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar ( I used 2 tspn of white wine vinegar as I had only that)
3 teaspoons cornstarch
1/2 teaspoon ground pepper
7 teaspoons peanut oil or canola oil, divided
2 tablespoon finely chopped fresh ginger
8 large cloves garlic, minced
6 scallions, chopped, whites and greens divided
1 Fresno or serrano chile, seeded and thinly sliced (I use Jalapeno as I had only that)
Cut steak in thirds along the grain. Freeze 15 minutes to firm slightly; thinly slice crosswise.
Sliver zest from an Orange to get 1 tablespoon and set aside. To make zest slivers, peel wide strips of the skin from citrus fruit with a vegetable peeler, leaving the white pith behind. Cut the strips into long, thin slivers.
Squeeze enough of the fruit to get 1/2 cup juice. Cut bok choy stems into 1-inch pieces and the leaves into 2-inch pieces. Discard mushroom stems; thinly slice caps.
Whisk the juice, oyster sauce, soy sauce, vinegar, cornstarch and pepper in a small bowl. Place next to the stove.
Heat a 14-inch flat-bottom carbon-steel wok or large skillet over medium-high heat until very hot. Add 2 teaspoons oil and swirl to coat. Add the beef in one layer; cook, without stirring, for 1 minute. Then toss until the beef is no longer pink on the outside, couple of minutes more. Transfer to a plate. If there is more beef, do this in batches.
Add 2 teaspoons oil to the pan; swirl to coat. Add the bok choy stems and mushrooms; stir-fry until the mushrooms release their liquid, about 3 minutes. Add the bok choy leaves; stir-fry until wilted, 1 to 2 minutes. Transfer the bok choy and mushrooms to the plate with the beef.
Add the remaining 1 teaspoon oil, ginger, garlic, scallion whites and chile to the pan and stir-fry for 30 seconds. Add the reserved sauce and heat until bubbling. Return the beef, vegetables and any accumulated liquid to the pan; gently stir until heated through, about 1 minute more. Stir in scallion greens and the reserved zest.