I actually wanted to name this dish striped stirfry, coz I have cut all the vegies & chicken like long strips. Stirfry is my all time fav & easiest tasty thing to make. When I have very little chicken or meat left, I try to add many vegetables & make a stirfry. In this dish I have used 3 types of vegetables. well the option is yours, you can use as many vegies as possible. Even baby corn, mushrooms are also a great option. Lets get cooking this...
Ingredients:
200 Gms Chicken
Half Long Brinjal (Cut into thin strips like french fries)
2 Potatoes (Cut into thin strips)
100 gms French Beans
1 Tbsp Garlic Chopped
4 Tbsp Oil
2 Tbsp Light Soya Sauce
1 Tbsp Chili Powder
2 Tbsp Corn Flour
2 Tbsp Maida/ All purpose flour
1/4 Tsp Black pepper powder
Method: Make a Mixture of Corn flour, Maida, pepper & salt (No water required. its a dry mix). Mix chicken in this & fry this in a wok on medium heat with 2 Tbsp of oil for about 5- 8 mins until done. Remove chicken & set aside. In the mean time boil potatoes in water for about 5 - 8 mins (Dont cook it full) Remove & set aside.
In the same wok in which you fried chicken, add 2 tbsp of oil, fry garlic, beans, potatoes & brinjal for 3 mins. Add in the chicken, chili powder, Soya sauce & cook on medium flame for about 2 to 3 minutes. Yummy hot stir fry is ready. Also add in salt as per your taste. I like to add in a dash of sugar in the end, for a unique punch.
I have been thinking of making Cheese cake for a while & every time I keep postponing it. Finally decided to make it today as I will be having some friends coming over in the evening. This is a no bake cheese cake & its very filling. One piece will really make you full. If you notice my cheese cake doesn't have a good height. That's because I used a really big Pan.(10 inch one,) Well you can use a smaller Pan & it will give you a very good height. Make sure you use a detachable pan as its easy to remove the cake out of the Pan. Cheese cake recipes are so simple & easy to make. Its a safest dessert you can make when you have guest coming over. Here is the simple recipe that I follow for most of my Cheese cakes.
Ingredients:
1 cup crushed OREO Original Cookies
50g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
1 cup cream
1 Tsp Vanilla Essence.
100g OREO* Chocolate Crème Cookies, crushed
50g OREO* Chocolate Crème Cookies, extra, roughly chopped
Method: combine the Oreo crumbs and butter and press into baking pan. Chill this for 10 mins in the freezer.
Beat the Philly* and sugar with an electric mixer until smooth. Fold in the gelatine mixture, cream and OREO* Chocolate Creme Cookie crumbs.
POUR the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs* and refrigerate for another for 2 hours or until set.
Feeding my lill boy is a big task. He rarely feels hungry & is happy just with milk. I tried feeding him donuts once and he just loved it. He also asked for more...:) I was so happy to know that he at least likes this. Immediately i decided to make these at home. After doing some recipe research on the net I finalised on this & they came out beautiful. Before this I also tried another recipe which dint turn out as good as these. These donuts were very soft & tasty. My hubby hates donuts but he loved the once I made. He says: these are the best donuts he ever had:) The recipe is very simple & easy. You have to try them at home. Well I made this for my 1 year old son but he had 1, me & my hubby had more than 4 hahahahaha:)
Ingredients
- 1envelopes active dry yeast (11gms)
- 1/2 cup warm water
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 3 Tbsp Butter
- 3 cups all-purpose flour
- vegetable oil for frying
For the glaze:
- 2 Tbsp butter
- 2 cups Icing sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
- Color Optional
Method: Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, sugar, salt, eggs, butter, and 3 cups of the flour. Mix for a few minutes with a wooden spoon until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
For the Glaze: Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy skillet .Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. You can also use chopsticks to turn over the donuts. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
