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Tomato, Cucumber, and Onion Salad Recipe

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Ingredients

  • 1 large cucumbers (English cucumber or a standard cucumber), thinly sliced and cut in quarters
  • 4 roma tomatoes, sliced and cut in squares
  • 1/2 Vidalia onion, very thinly sliced
  • 1-2 tablespoon of chopped fresh parsley
  • 1-2 tablespoon of chopped fresh chives
  • 1/2 cup of cider vinegar
  • 1/2 a cup of olive oil
  • 1/2 a cup of sugar (optional)
  • salt and freshly ground pepper

Instruction

  1. In a large serving bowl, toss together the bite size chopped cucumbers, tomatoes, and onions
  2. In a small bowl add vinegar, olive oil, salt and pepper to taste. Stir the ingredients.
  3. Pour dressing over the salad. Mix everything together.
  4. Let the salad stand for at least 20 minutes before serving.
  5. Add chopped chives and parsley.
  6. You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste.
  7. Serve the cucumber salad as a side dish in a small bowl.

Tip: For a milder flavor, soak the chopped onions in salt water for 20 minutes before you mix it with the rest of the salad.

Kitchen Utensils

  • 1 large serving bowl
  • 1 small bowl
  • one measuring cup and measuring spoons
  • a vegetable shredder or a knife
  • cutting board
  • Serving salad spoon and fork

 

Chicken Manchurian Recipe

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Ingredients

Chicken Manchurian Marination

  • 350 gms Chicken (Boneless Breast)
  • 01 Egg
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper Powder
  • 01 tsp Sugar
  • 01 tsp Ajinomoto / MSG
  • 01 tsp Vinegar
  • 1/4 tsp Dark Soy Sauce
  • 02 tbl Spoons Water
  • 02 tbl Spoons Corn Flour
  • 1/2 Cup All Purpose Flour
  • 250 ml Sesame/Vegetable Oil (Deep Fry)

Chicken Manchurian Sauce

  • 03 Tbl Spoons Sesame/Vegetable Oil
  • 01 Spring Onion Bulb (White Part)
  • 01 Spring Onion Stalks (Green Part)
  • 04 Garlic Cloves
  • 01 inch Ginger
  • 04 Green Chillies
  • 200 ml Water / Chicken Stock
  • 1/4 tsp Salt
  • 01 tsp Sugar
  • 1/4 tsp White Pepper Powder
  • 01 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Vinegar
  • 01 tbl Spoon Tomato Ketchup
  • 02 tbl Spoons Red Chilli Sauce
  • 02 tsp Cornflour in Water

Instructions

1) Add all the above marination ingredients to a bowl and mix them well, add the diced chicken boneless breast cubes to this marinate and refrigerate for 15 minutes
in a freezer.

2) Add 1/2 Cup of all purpose flour on a plate and retrieve the bowl of marinated chicken from the freezer and coat each chicken piece with all purpose flour and deep fry the chicken manchurian at a medium flame for 3-4 minutes and extract them when they are 75% cooked.

3) Raise the flame of the kadai/vessel which contains the oil to very high and after a minute when the oil is very hot now add the 75% cooked chicken from Step 2), now the chicken manchurian will get a crisp coating at the top and from the inside it will be succulent.

4) Grab a skillet and put the flame to high, add the oil mentioned in the ingredients above, add spring onions, garlic cloves and ginger finely chopped, green chilies, water / chicken stock, salt, sugar, all other ingredients mentioned above, finally reduce the flame to low and add the corn flour mixed with water to thicken the sauce, it will thicken in a minute of cooking time.

5) Drop the cooked chicken manchurian pieces from Step 3) in the skillet with this amazing succulent chicken manchurian sauce, but before you do that make sure you have put off the flame, otherwise the chicken manchurian which is crisp will become soggy and soft/tender from the outside too.

6) Finally, garnish with fresh spring onion stalks/greens finely chopped and serve hot with chineese fried rice / noodles, enjoy with family and friends 🙂

 

Veg Sweet Corn Soup Restaurant Style

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Ingredients

  • 01 Cup Sweet Corn Kernels
  • 1.5 Litre Water
  • 10 gms Butter
  • 02 Garlic Cloves
  • 01 Spring Onion (Scallion)
  • 01 Cup Carrots and Beans
  • 01 Cup Vegetable Stock
  • 02 tsp Salt
  • 01 tsp White Pepper Powder
  • 01 tbl Spoon Corn Flour

Instructions

1) Blend 10% of the Sweet Corn Kernels in a blender and keep aside.

2) Add butter to a cooking pot, and cooking at a low flame add garlic and spring onion white and greens when the butter melts, saute` for a few seconds and add carrots and beans including the Sweet Corn Soup Kernels from step 1.

3) Also add the rest of the Sweet Corn Soup Kernels and saute` for a few seconds.

4) Add Vegetable stock and water and bring to boil.

5) Add salt and white pepper powder, and cover with a lid and let it simmer at a low flame.

6) Add the Corn Flour Slurry (Corn flour mixed with Water) and cook for another 2 minutes while your soup now thickens.

7) Server Sweet Corn Soup Hot, enjoy 🙂

 

Penne Pasta At Home – Premixes Special

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Ingredients:

For Pasta Premix

  • 1 tbsp Cashew powder
  • 1 tbsp Melon seeds powder
  • 3 tbsp Milk powder
  • 1 tbsp Onion powder
    1 tsp Garlic powder
  • 1 ½ tbsp Tomato powder
  • 1 ½ tsp Cheese powder
  • 1 tsp Chilli Flakes
  • 1 tsp Corn Flour
  • 1 tsp Castor Sugar
  • 1 ½ tsp Mixed Italian Herb
  • Salt to taste
  • Red Food Color (Optional)

For Pasta

  • Pasta Premix
  • 1 cup Milk
  • 1 cup Water
  • 1 tsp Butter
  • 1 cup(100-150 gms) of mixed Vegetables (Boiled Baby Corn, Mushroom & Raw Bell peppers)
  • 100-150 grams Boiled Pasta

Instructions

For Pasta Premix

  1. In a bowl add cashew powder, melon seeds powder, milk powder, mix well.
  2. Add onion powder, garlic powder, mix well.
  3. Add tomato powder, cheese powder, chilli flakes, corn flour, sugar, mix well.
  4. Add mixed Italian herb, salt, red color, mix well.

For Pasta

  1. Add milk, water to the premix, mix well.
  2. Heat a pan add butter, vegetables and saute them.
  3. Add the premix to it and mix well.
  4. Give it a boil, add pasta and mix well.
  5. Let it cook for 2 minutes and our pasta is ready.

Pasta Recipe In Marathi – How To Make Penne Pasta At Home – Premixes Special – Sonali

Sonora Beef Enchiladas Recipe

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Ingredients

  • 3 lbs. lean ground beef
  • 1 large onion, finely chopped
  • 8 cloves of fresh garlic, crushed
  • Salt and pepper to taste
  • 1 cup warm water
  • 1 lb. grated Monterey jack cheese
  • 1 lb. grated mild cheddar cheese
  • 1 – 32 oz. can of mild Las Palmas sauce
  • 1 cup of Mazola corn oil
  • 30 Guerrero flour tortillas (room temperature)

Instructions

Step One: Cook hamburger

1. Cook hamburger in a large frying pan and drain excess fat.
2. Add crushed garlic, onions, salt, pepper and 1 cup of water.
3. Simmer for 20 minutes until onion is tender.

Step Two: Prepare your enchilada assembly line

1. Place following items next to each other on your counter, work area:

  • Cookie sheet needs to be in the center.
  • Pour Las Palmas sauce in large bowl.
  • Pour hamburger into a large bowl.
  • Combine cheeses in large bowl.
  • Place casserole dishes at the end of the assembly line.

Step Three: Assemble enchiladas

1. Heat oil in large frying pan (oil is ready frying when oil bubbles around a wooden spoon).
2. With Tong #1, fry one tortilla in the hot oil. Flip once so it is fried briefly on both sides. Place on #1 cookie sheet.
3. With Tong #2, dip tortilla in Las Palmas sauce.
4. Remove from sauce and place on #2 cookie sheet.
5. Place about ⅓ cup of hamburger in the tortilla with a large spoon. Add about ¼ shredded cheese. Roll and place in casserole dish.
6. Once the casserole dish is full, cover with cheese and cover with tin foil.
7. Bake at 350 degrees for 30 minutes.