: Chinese Egg Drop Soup

Ingredients :
2 eggs, beaten
½ tbsp sesame oil
5 tbsp wood ears, soaked
2 cups clear stock
50g hearts of chinese cabbages
2½ tbsp vegetable oil
¼ tsp MSG
salt to taste
Method :
Wash and chop the wood ears and cabbage hearts.
Heat 2½ tbsp of the vegetable oil in a pan.
Put the eggs and fry until browned on both sides.
Take out and cut into small pieces. Keep aside.
Pour the stock into the pan. Put the salt, wood ears, cabbage hearts, eggs, and MSG.
Keep it to boil for about 1 minute.
Put sesame oil and serve.

Prawn on Toast

Indian Cooking Recipe : Prawns On Toast Ingredients : 500g green king prawns 1 egg, lightly beaten 2 tbsp cornflour 8 thick slices of bread 1 hard boiled egg yolk 1 slice ham 1 spring onion, finely chopped oil for deep-frying Method : Shell and devein prawns, leaving tails intact. Gently flatten prawns. Combine egg and cornflour in small bowl, add prawns. Mix well; coat prawns completely. Remove crusts from bread, cut slices in half. Place 1 prawn, cut-side-down on each piece of bread, gently flatten prawns on bread with palm of hand. Brush with left-over cornflour mixture. Chop egg yolk and ham into 1cm cubes. Push a cube of egg yolk onto prawns bear tail. Place a cube of ham in centre of each prawn. Place ¼ tsp finely chopped shallot at the bottom of each prawn; there should be egg, ham, and shallot along the centre of each prawn. Gently ease toasts, 2 or 3 at a time, into hot oil, deep-fry until bread is golden and prawns are cooked through; drain on absorbent paper

BIRYANI BADSHAHI RECIPE

Ingredients:

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:

• First wash and soak rice.
• Then fry sliced onions to a golden brown color.
• Soak saffron in water.
• Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• Add it to the mutton and salt and stir for 5 minutes.
• Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
• Boil rice with salt in another pan.
• Put curd into a piece of muslin cloth and let the water drain away.
• Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
• Strain the saffron water and add lemon juice.
• Add all this to mutton.
• Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
• Now pour milk and some butter and cover the vessel.
• Seal the edges of the pan with flour paste.
• Place the can on flame for one hour.
• Serve it very hot with some curry.

GOAN MUTTON CURRY RECIPE

Ingredients:

2 cup warm water
2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
750 gms mutton
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder

How to make goan mutton curry :

• Clean and wash the mutton thoroughly.
• Remove off the excess water and cut into 1 inch cubes.
• Cream the yogurt and turmeric powder together.
• Mix in the mutton cubes and marinate for 3-4 hours.
• Take off and cut one onion.
• Slice the other.
• Wash, take off and crush the ginger and garlic.
• Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
• Remove with a slotted spoon and keep aside.
• Mix in the remaining oil to the pot and fry the cut onions until soft.
• Mix in the crushed ginger and garlic.
• Stir fry for one minute.
• Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
• Stir fry for 1 minute over low heat.
• Mix in 2 tblsp of water and stir fry until it evaporates.
• Mix in the desiccated coconut stir fry for 2 minutes over low heat.
• Mix in meat and increase the heat.
• Stir and fry the meat for 5 minutes or until it changes colour.
• Mix in water and bring it to a boil.
• Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
• Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
• Stir in vinegar, take off from heat, serve hot.o