Friday, April 23, 2010

Chinese Fried Rice


Boiled Rice (cold) = 4 Cups
Chopped scallions = 4
Head chopped Chinese cabbage = 1/4
Chopped fresh ginger = 1 tbsp.
Oil = 3 tbsp.
Pork, d = 1/2 lb.
Beaten = 3 Eggs.
MSG = 1/2 tsp.
Soya Sauce = 2 tbsp.
Sugar = 1/2 tsp.

Chopped Parsley = 1/2 Cup

Salt & pepper

Prepare all ingredients and make sure they are within easy reach. In the wok heat oil to high temperature (just below sizzling). Cook pork until no longer pink. Add scallions and rice, stirring. When well heated, add cabbage and stir fry five minutes. Add ginger, pork and seasoning. Stir well. Make hole in center of mixture and add eggs. Stir fry 3 minutes and mix into rice. Sprinkle with parsley and serve hot at once.


Water = 1¼ Cup
Minute Rice = 1½ Cup
Egg = 1
Butter = 3 tbsp.
Onion (chopped) = 1/3
CupSoya Sauce = 2-3 tsp.

Boil water and add rice. Cover and let stand 5 minutes. Combine rest of ingredients with rice. Saute, stirring over medium heat, until browned. Add 1/4 cup water and 2-3 teaspoon soya sauce.

Chinese Boiled Rice

· For best results, use long grain rice.
· For a bit of variety, try one of the scented rices, such as Jasmine, Basmati etc. The
amount of water required and the cooking time will be less than for other type of long grain rice.

1. Rice = 1 Cup.
2. Water = 1½ Cup.

Instructions: (How to Boil):
Rinse the rice in water to get rid of excess starch. For every cup of rice, add 1 1/2 cups water. Bring the rice to boil, uncovered, at medium heat. When boiling, turn the heat down to medium low. Place the lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or "craters" in the rice, put the lid on tight. Turn the heat to low. Simmer for another 15 minutes. Fluff up rice and serve.

Wednesday, March 17, 2010

Aaloo Gosht Recipe


Mutton 1 Kg.
Patato(Peeled and cut into pieces of 1½ to 2 inches) ½ Kg.
Turmeric (Haldi - Powder) ¼ tsp
Chilli (Lal Mirch - Powder 1 tsp.
Coriander (Dhaniya – Seeds powder) 2½ tbs.
Onion - medium size ( Chopped ) 3 Nos.
Oil ½ Cup
Ginger (Adrak – paste) 1 tbs.
Garam Masala – Powder 1 tsp.
Garlic (Lehsan – Paste ) 1 tsp.
Black Paper (Kali Mirch) 7 – 8
Black Cardamamom (Bari Alaichi) 2 – 3
Cloves (Laung) 7- 8
Salt According to taste
Coriander (Fresh green leaves) ½ Cup
Green Chill (Sabz Mirch – medium size) 2 – 4
2 – 3

Fry the onion in oil till brown. Remove the onion and grind.
Add Turmeric (Haldi - Powder), Coriander (Dhaniya – Seeds powder), Chilli (Lal Mirch - Powder , garlic, ginger and salt in the oil. Fry with little water till it dries. Add mutton and ground onion and cook till water dries again. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.Garnish with fresh dhaniya, green chilies and lemon.Serve with Naan or Roti.Serving: 6 – 8 persons

Saturday, March 13, 2010


Food is any substance, composed of carbohydrates, water, fats, proteins and water, that can be eaten or drunk by animals, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Most traditions have a recognizable cuisine, a specific set of cooking traditions using various spices or combinations of flavors unique to that culture. Other differences include preferences (hot or cold, spicy etc), and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year typically due to contaminated or dirty water or undercooked meats. In English, food is often used metaphorically or figuratively, as in "food for thought".