Angel's Recipe Corner

Hi Frenz Weclom to Angel’s Recipes world !

Ingredients :

1/2
cup KRAFT Classic Caesar Dressing, divided

4
small boneless skinless chicken breast halves (1 lb.)

1
head romaine lettuce, torn into bite-size pieces

1/2
cup croutons

1/4
cup OSCAR MAYER Real Bacon Bits

1/4
cup KRAFT Grated Parmesan Cheese

 
Preparation:

POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade.

HEAT grill to medium heat. Grill chicken 5 to 7 min. on each side or until done (165°F). Cut into thin slices.

TOSS lettuce with chicken and all remaining ingredients.

Ingredients :

Fresh Eggs: 4
Oil: 300 grams
Salt: To Taste
Sugar: 2 Table spoons
Vinegar: 3 Table spoons

Preparation:

Take a blender. Put all the ingredients in it except the oil. Now blend them for a while. Remove the upper lid of the blender and start pouring the oil very slowly. It is better to take oil in the container with small nozzle. Now keep pouring the oil in the blender slowly and also keep the blender on at normal speed. You will see after few minutes that mixture become thick and smooth. Stop the blender and take the mixture out. It is in light yellow color. Enjoy it.

• 3 Green chillies, thick one, less hot variety
• Salt
• Amchoor powder or chaat masala
• Lemon/lime 1 small
• For the coating:
• 3 large potatoes
• 3 bread slices
• 2 green chillies chopped (Add less if you don’t it less spicy)
• Salt as per taste
• Cumin seeds 1 tsp
• Chopped coriander leaves
• Few mint leaves (optional)
• Bread crumbs to coat (optional..I didn’t used any)

Preparation

Ingredients:
1 Cup fresh grated Coconut
6 – 7 Green Chilies
5 – 6 Red Chilies
8 Cloves Garlic
1tsp Tamarind Pulp
Salt to taste

For the Seasoning:
2 tbsp Oil
1 tsp Mustard Seeds

Few Curry Leaves

Preparation:

Heat 1tsp Oil and roast the Chilies until they are crisp. Remove and keep aside. Crush the Garlic pods and fry them until they turn brown in the same Oil. Drain and keep aside. Grind the Coconut along with the Chilies and Tamarind to a smooth paste using as little water as possible. Add Salt and the roasted Garlic and grind to a paste. Remove the chutney to a bowl.

Heat Oil and add Mustard Seeds and curry leaves. When the Mustard starts to splutter remove from heat and pour the seasoning over the Chutney. Mix well and serve it with Roit/idli /or Dosa

Ingredients:

1lb mixed chili peppers (different stages of ripeness is fine)
½ inch fresh ginger, peeled and grated
1 tsp whole black mustard seeds, roughly ground in a mortar
Juice of 4 limes
1 tbsp wine vinegar
1 tsp sugar
¼ tsp cumin seeds partially ground
¼ tsp coriander seeds partially ground
½ tsp freshly ground black pepper
½ tsp turmeric powder
2 tbsp kosher salt (or other non-iodized salt. Sea salt works, but use less because it’s saltier)
~2 tbsp mustard oil
1 clove of garlic minced

Preparation:

Wash peppers. Slice in halves then discard seeds and ribs and stems. Lay them on a paper towel and let dry in the sun for a couple of hours.

Mix ginger, turmeric, mustard seeds, lime juice, vinegar, cumin and coriander seeds, sugar, and garlic. Add chili peppers and toss to coat. Pack chilies tightly in glass jar. Top with mustard oil. Leave it at room temperature for four days. Taste it. It should have a mellow flavor with a bit of a kick but none of the rawness of garlic, ginger or pepper. If the flavor is harsh, leave it out for another day or so. Transfer to the fridge and serve as a side for rice and beans or for any other Indian, Middle Eastern, or Morrocan dishes.

Ingredients:

• Cut the gunda and scrape the seeds with a salted knife.
• Mix in a little salt and turmeric powder.
• Wash the mangoes completely and wipe them completely dry.
• Cut into cubes and take off the soft seeds.
• Mix everything fenugreek, mustard and turmeric powders.
• Heat up 2 cup oil in a pan.
• Set it aside till it cools down to lukewarm.
• Pour out the oil over the powders and mix well.
• Heat up salt slightly in a dry pot on low heat.
• Take it off and in the same pan, heat up red chilli powder similarly.
• Mix in both these ingredients to the oil masala.
• Mix in the gunda and the mango pieces cubes to the masala mixture and mix till all of them are well coated with the masala.
• Transfer into a dry ceramic or a glass jar.
• Set it aside for 4 to5 days without mixing.
• Heat up enough oil to completely cover the pickled gunda and mango cubes.
• When the oil has cooled down completely mix in to the jar.
• Keep the jar covered tightly.
• The pickle will be ready to serve in about a week.

Kerala is the southernmost state of India famous for its food which is very hot and spicy and is generally fresh, aromatic and flavoured with coconut, chilies, tamarind, curry leaf, mustard seeds, and asafoetida. Keralites are mostly rice and fish eating people. You can substitute tamarind with vinegar or tomatoes, but there is no real substitute for curry leaf. Malabar chicken is a popular delicacy of Kerala where chicken is cooked in aromatic spices and coconut milk. Here is a simple recipe for Malabar Chicken Curry.

Ingredients:

Boneless Chicken : 750 gms
3-4 onions finely chopped
2-3 chopped tomatoes
2-3 Green chillies slit
1 tsp mustard seeds
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Chilly powder
1.5 tsp Coriander powder
1 tsp Garam masala powder
0.5 tsp Turmeric powder
3-4 tsp coconut oil
2 nos cloves
1 cup coconut milk
1 Stalk curry leaves
Salt – As required

Preparation

1. Heat coconut oil in a pan.
2. Splutter mustard seeds.
3. Add ginger and garlic paste till the raw smell disappears
4. Add Green chilly, chopped onion, curry leaves and sauté for some time till the onions turn golden brown
5. Add chopped tomatoes and salt and sauté few minutes till the tomatoes are crushed into a paste
6. Add red chilly powder, turmeric powder, coriander powder, Garam masala powder, cloves and stir fry few minutes.
7. Add chicken pieces , mix well and stir for few minutes.
8. Add water as required and salt to taste.
9. After about 15 minutes, when chicken fully cooked add coconut milk and boil for 1 or 2 minutes.
10. Garnish with curry leaves and chopped coriander leaves – serve with rice or Parathas.

Ingredients:

• 400 g Cottage Cheese (Paneer)
• 400 ml Milk
• 1 tsp Turmeric Powder
• 10 Cloves
• 1 tsp Cinnamon Powder
• 1 tsp Cardamom Powder
• 1 tsp Cumin Powder
• ½ tsp Asafoetida (hing)
• 2 tsp Desi Ghee
• 10 g Cumin Seeds
• Mustard Oil, for deep frying
• Salt, to taste

Preparation

• Take a bowl and then cut the cheese into small cubes.
• Take a heavy bottomed pan and heat the mustard oil in it. Deep fry the cheese until it turns light brown in color. Remove from oil.
• Now, take another pan and add water in it with turmeric powder. Make sure that there is enough water to cover the cheese.
• When water has boiled, put cheese cubes in it and simmer it for 20 minutes.
• Now, add cloves, cinnamon powder, cardamom powder, cumin powder, asafoetida and milk in the water and let it cook for another 10 minutes.
• Before serving, heat desi ghee in a pan and add cumin seeds in it. Pour this mixture over the cheese and serve hot.

Ingredients

3 large boned and split chicken breasts
3 oz. whipped cream cheese

chives/divided
1 Tbsp. butter or margarine/divided
6 slices of bacon

Preparation

Place split breasts between waxed paper. Pound to 1/2 inch thickness.
Spread each with 3 Tbsp. of cheese mixture. Dot with 1/2 tsp. of butter.
Fold ends over. (filling – some will ooze out during baking).
Wrap one slice of bacon around each roll. Place seam side down in shallow baking pan.
Bake on top rack in 400 oven for 40 minutes or until chicken is tender and juice runs clear.
Broil until bacon is crisp and golden.Chicken Cheese Roll is ready to serve.

Ingredients

• 3-4 Potatoes (boiled)
• • 3 Green Chilies (chopped)
• • 1/2 tablespoon Red Chili Powder
• • 5-6 twigs Coriander Leaves (chopped)
• • Salt to taste
• • A pinch of Asafoetida
• • Oil to fry

Preparation

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