Friday, July 29, 2011

STUFFED PITA BREAD





3 pita bread (grilled on both
sides, cut into half & make pocket)

FOR STUFFING’S:
 1 bowl full:

Cucumber chopped
Carrot chopped
Cabbage leaves chopped
Coriander leaves chopped
Curry leaves chopped
1 red chilly chopped
1 green chilly chopped
1 onion chopped
1 tomato chopped
1 small piece of ginger chopped
Salt to taste
Pepper to taste
3-4 tbsp mayonnaise
1 tbsp chili sauce
1 chicken breast chopped  
( roasted/ grilled/ fried)

METHOD:

Mix all together & fill in the pita pocket.

Serve with your favorite drinks.

EASY CHICKEN SALAD



Cucumber chopped
Carrot chopped
Cabbage leaves chopped
Salad leaves chopped
Green apple chopped
Coriander leaves chopped
Onion chopped 
tomato chopped
Salt to taste
Black pepper crushed
2-3 tbsp dressing oil
1/2tsp lemon juice 
1 chicken breast (cooked) chopped  
 

METHOD:
Mix all together & serve.

Thursday, July 28, 2011

BREAD FINGERS WITH SWEET CORN DIPPING



5 pieces of bread
3 tbsp butter melted

METHOD:

Cut edges of bread & spread butter,
cut the bread into finger size & bake
in oven for 10 minutes in 160°.

DIPPING SAUCE :

100 gm mayonnaise
70 gm sweet cream corn (can food)
30 gm grated cheddar cheese

Mix all together

Serve bread fingers with dipping sauce.

SQUIDS KURUMAH




THINGS TO GRIND:

1 onion big
3 pips garlic
1 inch ginger
3 green chilies

1 cinnamon stick
2 star anise

300 gm squids cut
1 tomato chopped 
1 red chilly sliced
2-3 tbsp kurmah powder
1 tsp pepper powder
Salt to taste
Oil for cooking
Coriander leaves
1 cup thick coconut cream

METHOD:

Heat up oil fry cinnamon, star anise's
add in grinned paste  & fry until raw
smell goes off.

Add in kurmah powder, pepper powder &
mix well ( can add little water if u need)

Add in tomatoes & stir until it become soft.

Add squids & salt, cook for few minutes, add
coconut cream, red chilly.

Once it start to boil add in coriander leaves.

Serve with rice, breads etc..etc

Wednesday, July 27, 2011

Pumpkin Carrot Swirl Bars



NESTLE RECIPE: 
Prep:20 mins 
Cooking:25 mins
Level:Easy
Yields:48 servings

Pumpkin, shreds of carrot and brown sugar make a moist, chewy bar just right for the holiday table. Finished with a cream cheese topping they make a pretty sight for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 2 1/4 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/3 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 cup finely shredded carrot
  • Cream Cheese Topping (recipe follows)

Directions

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.

FOR CREAM CHEESE TOPPING:
COMBINE
4 ounces softened light cream cheese (Neufch√Ętel), 1/4 cup granulated sugar and 1 tablespoon
milk in small mixer bowl until thoroughly blended.