Dry Cooking Methods. Cooking Games And Make Up Games.
Dry Cooking Methods
Paneer Chili Dry
Paneer: 200g (You can use full-fat or low-fat as per your choice and convenience)
Green chillies: 3-4
Ginger: 1-inch piece
Garlic: 4-5 cloves
Spring onions (shallots): 2-3
Capsicum/Green Pepper: 1
Cornflour: 1 tablespoon
Soya sauce: 1 tablespoon
Vinegar: 1 teaspoon
Tomato ketchup/sauce: 1 tablespoon
Black pepper powder: a pinch
Salt to taste
The green chillies may be varied as per the heat level you can take :)
1. Cut the paneer into 1 inch square cubes.
2. Chop the green chillies, ginger, and garlic and rougly crush them – you may also pulse it in a small food processor.
3. Chop the spring onions fine. Keep the white and greens separate.
4. Slice the capsicum into 1 inch juliennes.
5. In a wide, non-stick vessel, stir-fry the paneer in one tablespoon of cooking oil till they are a nice brown color.
6. Immerse in warm water for a few minutes to retain the softness and then remove the paneer.
7. In the remaining oil, fry the green chillies, ginger, and garlic mixture till they begin to brown.
8. Add the spring onions white and saute for a minute.
9. Now, the capsicum can be added.
10. Cover and cook till the capsicum is done, but has a bite to it.
11. In the meanwhile, mix the soya sauce and vinegar in a small bowl. Dissolve the corn flour in this sauce mixture – ensure no lumps.
12. Add the tomato ketchup/sauce, salt, and black pepper powder to this corn flour solution and mix well. The key to making paneer chilly dry is not adding water at all.
13. When the capsicum is done, add the cornflour and sauce solution to it. Mix well.
14. Add the paneer pieces to this solution and gently fold in. This will help coat the paneer pieces and give it flavor. But stir gently to avoid breaking the paneer pieces.
15. Allow to cook till the corn flour is cooked and all paneer chilly is dry. Don’t cover the pan at this stage so that the mixture dries up well.
16. When almost done, add the spring onion greens and mix in. Turn off the heat.
17. Chilly paneer dry is ready.
Gordon Ramsay's Sticky Lemon Chicken
Gordon Ramsay is one of my favourite TV personalities at the moment.... I think he is a brilliant chef.... his recipes are creative, easy to follow, tasty, healthy and really good.
I've watched him cook on TV many times, and watched him cook this recipe on youtube yesterday ..... (I'm a bit sad I know haha).
1 large chicken jointed into 8-10 pieces (I used chopped chicken breasts)
Sea salt and black pepper
3-4 tbsp olive oil
1 head of garlic, halved horizontally
Few thyme sprigs (I used dried Thyme)
Splash of vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced
Bunch of flat leaf parsley, chopped (I didn't have any)
1) Season the chicken with salt and pepper and heat the olive oil in a large saute pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2) Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
3) Transfer the chicken to a platter and sprinkle over the chopped parsley.
4) Serve with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).
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