Different Menu Ideas?!

Different Menu Ideas?

I want to mix things up , I like East Indian and Chinesse Food any suggestion on dishes?

PULAO

4 tbsp. ghee or clarified butter
1 lg. onion, sliced
1 1/2 inch piece ginger root, peeled & finely chopped
2 garlic cloves, crushed
2 green chilies, chopped
1 to 4 lbs. of chicken, cut into serving pieces
1 tsp. turmeric
1/2 tsp. hot chili powder
2 tbsp. ground coriander
1 1/2 tsp. salt
1/2 tsp. black pepper
5/8 c. yogurt
Juice of 1 sm. lemon
2 c. long grain rice, soaked in cold water for 30 minutes & drained
1 1/2 c. boiling water

Melt ghee or butter in a large saucepan. Add the onion and fry until it is soft. Add ginger, garlic and chilies, reduce heat to low and fry for 4 minutes, stirring occasionally. Add chicken pieces and fry them until evenly browned.
Combine remaining spices, salt, pepper, yogurt and lemon juice in a bowl. Pour mixture into pan and mix well. Reduce heat to low, cover and simmer 35 to 40 minutes or until chicken is almost cooked. Uncover pan and heat to moderately high. Stir in rice and cook, stirring frequently, until most of the liquid in the pan has been absorbed. Pour in the water and cover pan. When the water begins to boil again, reduce the heat to low and simmer for 15 to 20 minutes or until rice is tender and all the liquid has been absorbed. Serve immediately

CHICKEN CHOW MEIN

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2" slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice.

AUTHENTIC INDIAN DAL

1 med. onion, chopped
1 med. tomato, chopped
1 inch piece of fresh ginger root, peeled and cut into sm. pieces
1 tsp. coriander seed, crushed
3/4 tsp. garam masala
4 tbsp. ghee (clarified butter) or plain butter, or oil
3-4 twigs cilantro, chopped
4 c. cooked brown or red lentils

Wash and pick through 2 cups of dry lentils. Soak for two hours. Drain water. Put lentils in a saucepan and add water to cover plus one inch. Bring to a boil. Boil vigorously for five minutes. Drain water and rinse well. This will prevent the unpleasant side effects of lentils.
Add fresh water to lentils to cover plus two inches. Bring to a boil and reduce to a simmer. Simmer until tender, about 30 minutes. While cooking, check constantly to make sure there is enough water to cover. If not, add some.

Heat oil on medium heat; add onion and cook until transparent. Stirring constantly, add coriander seeds and ginger root until browned. Add tomato, garam masala, and cilantro; stir until liquid is mostly gone. Remove from heat and add lentils. Simmer an additional 10-15 minutes and serve hot. (EAT WITH RICE)

CHICKEN CURRY

1 kg chicken breast
1 chopped onion
2 tsp olive oil
5-6 pieces of curry leaves
1 1/2 tsp chilli powder
1 tsp mustard seeds
3 tsp tomato sauce
3 cloves crushed garlic
1/2 tsp of crushed ginger
1 tsp chilli flakes
1 tsp curry powder
2 tsp salt
1 tsp sugar
3 cloves
3 cardamon cloves
1 stick of cinnamon
1 cup water
2 cups of coconut milk

Heat oil in a pan add garlic curry leaves and ginger fry them until colour changes then add the chopped onion fry them until golden brown. Add chicken, spices and water. Cook for 20 minutes. Add coconut milk add extra salt, if needed.



SAMOSAS

1 c. peas
1 1/2 tsp. chili powder
1 tsp. salt
1/4 c. chopped cilantro
1 lb. potatoes
3 chopped onions
1/8 tsp. turmeric
1 1/2 tsp. garam masala (hot spices)
4 chopped green chilies
4 tbsp. oil
Egg roll wrappers

Peel and boil potatoes until soft. Mash coarse. Heat 4 tablespoons of oil and brown onions. Add chili powder, turmeric and salt. Fry one minute. Add potatoes and remaining ingredients except peas. Cook 3 minutes. Add peas and simmer 5 minutes. Separate egg roll wrappers. Cut into halves. Shape each half into a cone. Place the cold stuffing into the hollow cone. Wet your fingers and lightly wet the top edges then press them together so they do not split open during frying. Prepare all the samosas and then deep fry

PAKORA

1 onion
1 1/2 cups yellow lentils
1 1/2 cups water
1 egg
2-3 green chilli (optional)

Pour some lentils into a bowl of water and soak for an hour. After, cut the onions into thin slices and place in a clean bowl. after you do that
Next, drain the water from the lentils, and add to the onions. Pour in 3/4 cup of water and stir; then add the egg.

If you want to add chilli, cut the chilli into tiny pieces.

When you need them, pour a spoonful of the mixture into the frying pan.



CHICKEN FRIED RICE

6 oz. cooked diced chicken
1/4 c. low sodium chicken broth or bouillon
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated fresh ginger root
Pinch white pepper
2 tsp. vegetable oil
2 lg. eggs, lightly beaten
1/2 c. diced onion
1/2 c. shredded carrot
1 1/2 c. cooked white rice
1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.

HOT CHINESE CABBAGE (LA PAI T'SAI)

14 oz. Chinese cabbage
2 chili peppers, shredded
2 tbsp. oil
3 1/2 tbsp. sugar
2 1/2 tbsp. vinegar
1 1/2 tbsp. salt
dash of Monosodium Glutamate (MSG)

Cut white part of cabbage into 2 inch strips.
Heat oil. Add chili pepper and cabbage. Fry over high heat. Add seasonings. Mix and serve cold

CHAPATTI

2 cups flour
1 cup water
flour for rolling

Mix flour with enough water to make a smooth and soft dough. You should be able to press a finger in without much resistance.
Flatten, make little wells with your finger tips, then sprinkle with a bit water. Cover with plastic wrap and allow to rest in the refrigerator for half an hour.

Knead it for a minute and roll up small chunks of dough into smooth balls. Flatten into circular shapes and roll into rounds about 1/8” thick. Use a sprinkling of flour if needed to keep from sticking (not too much).

Place an iron griddle or seasoned heavy skillet over high heat until a drop of water sizzles away instantly.

Put a chapatti on the skillet or griddle. When the edges begin to curl up, lift it with a pair of tongs and place it over a direct flame with the raw side down. The chapatti will puff up right away. (EAT WITH CURRY OR DAL.)

HOPE THIS HELPS! ;)