Thai Red Chicken Curry

INGREDIENTS:

2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1/2 cup sliced carrots
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


DIRECTIONS:

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
ADD the curry paste and garlic and cook, stirring, for a minute.
ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil.
ADD the red pepper,carrots and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
WHILE the curry simmers, cook the rice.
ADD the chicken to the curry and simmer, covered, for a further 8 minutes.
ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.
SERVE on a bed of rice.

Mangolian Beef

INGREDIENTS:

1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across grain
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion(Spring Onion), cut diagonally 1/8" slices
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil

DIRECTIONS:

In a bowl combine the egg, 1 T of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 2 hours.

In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375 before adding the next batch.

Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the ginger root and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the scallions are limp.

Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.

Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil. Transfer the mixture to serving dish and serve with boiled rice.

Iced Mocha Fusion Shake

INGREDIENTS

• 3/4 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar
• 3 tablespoons mocha flavored instant coffee mix
• 1 cup crushed ice

DIRECTIONS

1. In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

Strawberry Smoothie

INGREDIENTS

• 8 strawberries, hulled
• 1/2 cup skim milk
• 1/2 cup plain yogurt
• 3 tablespoons white sugar
• 2 teaspoons vanilla extract
• 6 cubes ice, crushed

DIRECTIONS

1. In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

Orange Glorious

INGREDIENTS

• 1 cup milk
• 1 cup ice water
• 1 (6 ounce) can frozen orange juice concentrate
• 12 cubes ice
• 1/4 teaspoon vanilla extract
• 1/8 cup white sugar

DIRECTIONS

1. In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.

Aloo Paratha

Ingredients:
100g potatoes, boiled, peeled & mashed

2 green chilies, chopped

1 onion, chopped

1 tsp ginger-garlic paste

1/2 bunch cilantro

2 cups wheat flour

Salt to taste

2 tbsp oilGhee (butter) for frying

Method:
Heat oil in a pan, fry the chopped green chilies and onions until they turn golden brown. Then add ginger-garlic paste, mashed potato, salt and mix well.
Add chopped cilantro, fry for another 5-6 minutes, remove from heat and keep aside.
Mix wheat flour with salt and knead to make a smooth dough. Divide the dough into small parts and roll them into puris.
Place the potato mixture in the center of each puri, cover with another puri and close the edges.
Roll again into paratha shape and fry on both sides on a flat pan with ghee.
Repeat with the other puris and serve hot.

Shahi Paratha

Ingredients:
1 cup wheat flour

500 gms minced meat

2 eggs, beaten

1 onion, chopped

1 tomato, chopped

5 green chilies, chopped

1 tbsp ginger-garlic paste

Few coriander leaves, chopped

2 tbsp oil

2 tbsp ghee

Salt and red chili powder to taste

Method:
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chapaties.
On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the two chapaties tightly.
In a Straight pan (tava) fry the paratha with a little oil, till both the sides are well done.

Serve hot with yougurt/raita.

Mexican Fried Rice

Ingredients:
1 teacup mixed boiled vegetables (french beans, carrots, green peas)

1 1/2 teacups uncooked rice

3 tbsps oil

2 white onions, sliced

3 cloves garlic, crushed

1/4 tsp. turmeric powder

1 capsicum, sliced

1 tomato, chopped

1 tsp. chili powder

6 tbsps oil

Salt to taste

Method:
For the rice, wash and soak the rice in water for 30 minutes. Drain. Fry the rice in the oil until light pink in color. Add 3 cups of water, salt and cook until the rice is cooked.
Heat the oil in a broad vessel and fry the onions until golden brown in color. Add the garlic and fry for a few seconds. Add the turmeric powder and fry again for a few seconds.
Remove the onions and in the same oil, fry the capsicum for 1 minute. Add the tomato, vegetables, chili powder, salt and cook for 1 minute.
Add the fried onions, cooked rice and mix well. Serve hot.

Italian Panzanella

Ingredients:

6 (1/2-inch thick) slices day-old sourdough bread, cut into 1/2-inch pieces (about 3 cups)
2 lbs. (4 large) ripe tomatoes, cored, seeded & cut into 1/2-inch chunks
1 small cucumber, peeled, seeded & cut into chunks
1/2 cup finely sliced red onion
1/2 cup fresh basil leaves, cut into julienne strips
1/4 cup extra virgin olive oil, divided in half
2 cloves garlic, pressed
Red wine vinegar
Salt and pepper, to taste

Method:

1. Brush bread pieces with half of the olive oil. Place bread on baking sheet and place in a 350° F oven until lightly toasted and slightly dry, for about 8-10 minutes. Set bread aside to cool.
2. Meanwhile, in a bowl, combine tomatoes, cucumber, onion, basil and garlic. Add cooled bread pieces; toss well.
3. Drizzle salad with remaining olive oil and season to taste with red wine vinegar, salt and pepper.
4. Tip: To serve bread salad, simply cut and discard a thin slice from the top of a large, round loaf of sourdough bread. Hollow out the loaf and leave a 1/2-inch rim. Cut the bread from the center into cubes (this bread can be used for the recipe). Place salad into hollowed out bowl and serve.
5. Thrifty Italian cooks who wanted a way to use day-old bread created this salad. This salad is perfect for the summer months when tomatoes are at their juiciest and other fresh garden vegetables and herbs abound.
   Serves 6-8
   Preparation time: 20 minutes

Chinese Chilli Chicken

Ingredients:

• 500 -600 gms Boneless Chicken
• 2 tbsp Soya Sauce
• 1 Egg
• 2 tbsp Corn Flour/Corn Starch
• 5-6 Chopped Green Chilies
• 2 Green Onion Chopped
• 1 tsp Garlic Paste
• Salt to taste
• 1/2 tsp White Pepper Powder
• 1 tsp Sugar
• A pinch of ajinomoto
• 2 cups chicken Broth/ Water
• 1 tbsp Oil
• Oil to fry

Preparation:

Cut the boneless chicken pieces into1 " cubes.

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

Cook for 2-3 minutes.

Serve chinese chili chicken hot garnished with chopped green onion tops.

Chinese chili chicken goes well with steamed / boiled rice.

Kung Pao Chicken

INGREDIENTS:

• 2 boneless, skinless chicken breasts, 7 to 8 ounces each
• Marinade:
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch
• Sauce:
• 2 tablespoons dark soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• Other:
• 8 small dried red chili peppers
• 2 cloves garlic
• 2 green onions (spring onions, scallions)
• 4 tablespoons oil for stir-frying, or as needed
• 1 teaspoon Szechuan peppercorn, optional
• 1/2 cup peanuts or cashews
• a few drops sesame oil, optional

PREPARATION:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.

Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Sunrise Punch

1 32-ounce bottle apple juice or apple cider, chilled
1 32-ounce bottle cranberry juice, chilled
2 cups soda, chilled
Ice cubes
Orange slices

In a punch bowl combine apple juice or cider and cranberry juice; carefully add soda. Pour punch over ice in glasses, and add an orange slice to the rim of each glass.
You can also make it ahead for up to 12 hours tops! but you have to rearrange the above steps ... stir together apple juice or cider and cranberry juice. Chill in refridgerator. Just before serving, add the soda.

Fruit Smoothy

2 cups strawberry-flavored juice blend or strawberry drink, chilled
2 cups fresh or frozen, unsweetened strawberries
1 8-ounce carton plain yogurt
2 to 4 tablespoons sugar or honey
1/2 teaspoon vanilla

In a blender combine strawberry juice blend, strawberries, yogurt, sugar, and vanilla. Cover and blend until nearly smooth (there should be small chunks of strawberry still visible).

Drinks for Summer

In Summer, when the temperatures are high, and you need something yummy, cool and light to gulp down, the best thing to have is a smoothie, or healthy drink. It is easy to make, cold and extremely healthy, and it also fills up your stomach!

Here are the recipes to two great smoothies; Wonder Blend and Cantaloupe Smoothie.

Wonder Blend

2 frozen Bananas
1/2 cup orange juice
1 1/2 cup plain yogurt

Combine in a blender, blend until smooth.

Cantaloupe Smoothie

½ cantaloupe - peeled, seeded and cubed
½ cup plain yogurt
1 cup strawberries
3 tablespoons white sugar

In a blender, combine cantaloupe chunks, yogurt, strawberries and sugar. Blend until
smooth. Pour into glasses and serve.

Mango Ice Cream

INGREDIENTS:

• 2 cups ripe mango, diced, peeled
• 1 1/2 cups sugar
• 2 tablespoons fresh lime juice
• 2 cups milk
• 5 egg yolks
• 1 cup whipping cream

PREPARATION:

Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour. Make a custard by scalding the milk in a 2-quart saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl.

Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon, about 3 minutes. Do not let it boil. Strain into a bowl, and let cool to room temperature. Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze in an electric or crank ice cream maker, following the manufacturer's instructions.

Coffee Ice Cream with Walnuts

NGREDIENTS:

• 4 teaspoons instant coffee powder
• 2 1/2 cups sugar
• 2 tablespoons flour
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 2 1/2 cups cold black coffee
• 6 egg yolks, slightly beaten
• 5 cups heavy cream
• 2 tablespoons vanilla
• 2 cups chopped walnuts

PREPARATION:

In a large saucepan combine coffee powder, sugar, flour, and salt. Gradually stir in milk and black coffee. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Pour some of the hot mixture over the slightly beaten egg yolks then return egg yolk mixture to the hot mixture in saucepan.

Stir and cook for 1 minute. Chill thoroughly; stir in cream, vanilla, and chopped walnuts. Pour into a 1-gallon ice cream freezer container, filling 3/4 full. Follow ice cream freezer directions for making and freezing the ice cream.

Makes 1 gallon of coffee walnut ice cream.

Peach Ice Cream

Peach ice cream is a custard type ice cream with diced peaches and eggs and vanilla.

INGREDIENTS:

• 2 cups sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 cups milk
• 4 eggs, beaten
• 2 tablespoons vanilla
• 4 cups whipping cream
• 2 1/2 cups crushed or pureed peaches, sweetened to taste

PREPARATION:

Combine sugar, cornstarch, and salt in top of double boiler; gradually blend in milk. Cook over hot water, stirring occasionally, for about 12 to 15 minutes, or until thickened. Stir a small amount of the hot mixture into the beaten eggs, then return egg mixture to pan with remaining hot mixture.

Cook over hot water, stirring constantly, for 4 to 5 minutes, until it is about as thick as pudding. Chill thoroughly, about 3 hours. Stir vanilla and cream into the chilled mixture. Pour into a 1-gallon ice cream freezer; freeze according to manufacturer's directions. Remove dasher and stir in crushed or pureed sweetened peaches; repack ice cream freezer with 1 part rock salt to 6 parts crushed ice and let ripen for 2 hours.

Banana / Vanilla Sizzle Ice Cream

One of my favorite desserts in summer is the one and only Ice Cream!
You can do millions of things with simple ingredients ... and you can do that to your favorite ice cream flavor.

This is a recipe that makes simple vanilla ice cream a sophisticated dessert!

Ingredients:

1/4 cup butter
2/3 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream

In a large, deep skillet over medium heat, melt butter. Stir in sugar, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes.
Serve at once over vanilla ice cream.

Zinger Burger

Ingredients:
* 4 Chicken Breasts (boneless, with skin)
* Lettuce
* ½ tsp. White Pepper
* ½ tsp. Salt
* ½ tsp. Aginomoto Salt
* ½ tsp. Mustard Paste
* Mayonnaise
* Cooking Oil (for deep frying)

Ingredients for batter:

* 3 tbsp. Refined Flour (Maida)
* 1 tbsp. Corn Flour (Makai Ka Aata)
* ½ tsp. Baking Soda
* 1 Egg
* 3 tbsp. Whole Milk
* 1 cup Cornflakes (crushed)


Directions:

1. Mix all of the batter ingredients together and make a batter and set aside.

2. Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Set aside for half hour.

3. Dip the chicken breasts in the prepared batter then wrap with corn flakes and deep fry in oil until well done.

4. Take bun apart and spread mayonnaise on the bun. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.

Fajita Beef Salad

In summer we tend to want easy, light and refreshing meals. A salad could be a mean in itself, by adding a few things from here and there, that will boost the nutrition in the salad and make it a yummier dish.

This following salad is a light but filling meal for the hot days to come.
I listed this recipe in the salad section, but it is actually a jumble between a salad and a sandwich.

Ingredients:

* A bit of olive oil
* 8 tortillas / Chapaties (you find these ready made at the bakery or superstore)
* 1 teaspoon ground cumin
* 2 tablespoons light soya sauce
* Fresh green, yellow and red sweet peppers, shredded
* ½ kilo tender beef, shredded
* Lettuce, cut into small peaces
* Avocado, peeled and sliced

Directions:

In a large pan, heat olive oil, add cumin and soy sauce and bring to a simmer. Toss in the peppers and cook until tender. Remove from pan and set aside.
In the same pan, add the meat and cook until tender.
Heat the tortillas in the oven, then top with lettuce, peppers and the meat. Arrange the Avocado’s on top.
You have the choice of serving this with low-fat sour cream, salsa or hot sauce.

Welcome to FoodFeast

Welcome to FoodFeast, a site where you can get delicious recipes from all over the world.
Keeping in mind the people who want to learn how to cook, we have written it in such a way that one can simply pick the recipe and can make delicious meal for ownself as well for family and Friends. Enjoy the feast with FoodFeast.