CHICKEN PARMESAN

  1. INGREDIENTS

    DIRECTIONS

    1. Pound chicken to flatten.
    2. Salt and pepper to taste.
    3. Dip chicken in egg; then in bread crumbs.
    4. Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
    5. Remove from skillet.
    6. To skillet add spaghetti sauce.
    7. Heat thoroughly.
    8. Add chicken.
    9. Place slices of mozzarella on top of chicken.
    10. Sprinkle with parmesan.
    11. Cover and cook until cheese is melted.
    12. Serve with a side of spaghetti.

     

OLIVE GARDEN COPYCAT ZUPPA TOSCANA

INGREDIENTS

DIRECTIONS

  1. Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
  2. Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
  3. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
  4. Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
  5. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
  6. Check for taste and then serve.

 

KITTENCAL’S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

INGREDIENTS

  • 1 1⁄2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
  • 1 large egg, slightly beaten
  • 1⁄2 cup grated parmesan cheese
  • 1⁄3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
  • 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
  • 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
  • 1 teaspoon fresh ground black pepper
  • 1⁄3 cup milk (can use up to 1/2 cup milk)
  • 1⁄2 teaspoon dried oregano (optional, or to taste)
  • 1⁄4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

DIRECTIONS

  1. Mix all ingredients together in a large bowl.
  2. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
  3. Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
  5. After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
  6. **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

 

IDLI BATTER

Ingredients

  • Idli rice – 4 Cups
  • Skinless Whole Urad dal – 1 Cup
  • Fenugreek seeds – 1 tsp
  • Salt – 3 Tbsp

Instructions

  1. Wash and soak the idli rice and urad dal+fenugreek seeds in clean water separately for minimum 5 Hours.
  2. Drain the urad dal + fenugreek seeds from water and add it to the wet grinder. Grind by adding water (water used for soaking) little by little at regular intervals until you get a fluffy batter. Make sure there are no urad dal or fenugreek seeds sticking to the side wall of grinder drum. Use a plastic spatula to remove them from the sides and grind evenly. It took me about 7 minutes to grind the urad dal. Transfer the urad dal batter into a clean big container (which can hold double the quantity of total batter rice+urad dal).
  3. Now drain the rice from water and grind it in the same wet grinder drum. You need not wash the grinder drum after grinding the urad dal. Follow the same procedure as urad dal grinding. Add enough water to get a smooth batter. It took me about 20 minutes to grind the rice. Now transfer the rice batter to the container containing urad dal batter.
  4. Add the salt and use your hands to mix thoroughly. Both the rice and urad dal batter should mix nicely. Even mixing of batter is a must to get a best idli.
  5. Now place the container in a warm place and let it rest over night for the fermentation to take place. The next day batter would have raised and the quantity doubled. It will be spongy. Do not over beat the fermented batter, to get soft idlis.
  6. Take the idli cooker, fill it with a cup of water. Grease the idli plates with oil and fill them with the fermented batter. Place the idli trays in the idli cooker and cover it with the lid and cook. Insert a tooth pick to check if the idlis are cooked through. The toothpick should come out clean. Turn off the flame. It took me about 12 minutes. Remove the idli trays from the pot, let it cool down for a couple of minutes.
  7. Remove the idlis from the plate and enjoy hot with sambar and chutney.

 

LADOO (LADDU)

Ingredients
• 500 gm gram flour
• 1 liter water or milk
• 750gm ghee for frying
• 750 gm sugar
• 3 1/2 cups water
• 10-12 drops orange color
• 10-12 flakes saffron – soaked in little water
• 50 gm chopped cashew nuts
• 50 gm raisins
• 10 cardamoms – peeled
• Boondi strainer or fryer of medium sized holes
How to Make Boondi ke Ladoo (Laddu)
1. Prepare a thin batt

Ingredients

  • 500 gm gram flour
  • 1 liter water or milk
  • 750gm ghee for frying
  • 750 gm sugar
  • 3 1/2 cups water
  • 10-12 drops orange color
  • 10-12 flakes saffron – soaked in little water
  • 50 gm chopped cashew nuts
  • 50 gm raisins
  • 10 cardamoms – peeled
  • Boondi strainer or fryer of medium sized holes

How to Make Boondi ke Ladoo (Laddu)

  1. Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan.
  2. Fill the fryer or strainer with the batter up to the half.
  3. Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.
  4. Fry them to golden color, drain and remove. Use up all the batter.
  5. Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.
  6. Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.
  7. After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.
  8. Prepare round balls with moist hands.

 

 

INDIAN CURRY

Bahan-bahan

  • 1 kgayam (potong dadu)
  • 12tomat ukuran sedang (potong dadu kecil)
  • 6 buahbawang bombay kecil (potong jadi 4 bagian)
  • 1 buahlemon (pakai air lemon secukupnya)
  • 1 sdmbubuk kunyit
  • 2sampai 3 batang kayu manis
  • 1 sdtkayu manis bubuk
  • 1 sdtbubuk kari
  • 1 sdmjinten hitam
  • 1/2 sdmjinten putih
  • 1 sdmchilli flakes
  • 1/2 sdtbubuk pala
  • 6 bijikapulaga hijau
  • 1 sdmbawang putih cincang
  • 1/2 sdtgaram
  • 1/2 sdtkaldu ayam bubuk
  • 2 sdmgula
  • 600 mlcooking cream
  • 125 grbutter
  • 1 sdmminyak untuk menumis

Langkah

  1. Persiapkan bahan-bahan dan potong sesuai keterangan di atas.
  2. Bumbui potongan ayam dengan bubuk kari, garam dan merica sedikit. Diamkan minimal 15 menit.
  3. Tumis bawang bombay hingga ruas-ruasnya terpisah dan sedikit layu. Sisihkan.
  4. Di wajan yang sama tumis daging ayam hingga berubah warna dan airnya terserap dan matang. Sisihkan.
  5. Tumis bawang putih cincang dengan batang kayu manis, dan campuran bumbu seperti bubuk kunyit, bubuk kayu manis, chilli flakes, jinten putih, jinten hitam, bubuk pala dan kapulaga.
  6. Tumis hingga harum, lalu masukkan potongan tomat, tumis hingga layu.
  7. Masukkan daging ayam, bawang bombay, aduk rata, lalu masukkan cooking cream. 
  8. Bumbui dengan garam, bubuk kaldu ayam, gula, dan air lemon (masukkan air lemon sendok persendok sampai menemukan rasa kecut yang pas untuk selera anda). Perbaiki rasa.
  9. Terakhir masukkan butter. Aduk rata.
  10. Tutup panci, dan ungkep kari hingga warnanya berubah menjadi sedikit lebih gelap.
  11. Sajikan dengan roti naan atau paratha.

Note: Rasa keseimbangan manis asin dari kari akan lebih terasa ketika dingin, pada saat panas, rasa asin atau manis agak lebih berkurang dibanding ketika kari sudah dingin.

 

ROTI GORENG BOLOGNESE

 BAHAN-BAHAN

  • 1 bksroti tawar kupas (aku pake my roti,krn lembut)
  • 1 bkskeju quickmelt,parut
  • Secukupnyatepung bumbu serbaguna
  • Secukupnyatepung roti
  • 2 btrtelur kocok lepas
  • Minyak utk menggoreng
  • Isi
  • Secukupnyasaus Bolognese siap pakai

 

LANGKAH

  1. Pipihkan sedikit roti denggan menggunakan tangan atau penggiling adonan. Sisihkan.
  2. Siapkan 3 piring. Piring 1 berisi tepung bumbu serbaguna,piring 2 kocokan telur dan piring 3 tepung roti. Sisihkan
  3. Isi roti dengan saus Bolognese dan keju parut,lipat segitiga dan tekan pinggirnya dengan garpu sampai menutup.
  4. Gulingkan roti di tepung bumbu hingga rata. Kemudian celupkan ke kocokan telur dan terakhir gulingkan di tepung roti. Ulangi hingga roti habis
  5. Masukkan roti yg sudah ditepung ke dalam kulkas selama 15 menit.
  6. Panaskan minyak,goreng roti hingga berwarna keemasan. Angkat dan sajikan dengan saus.

 

GINDARA PESTO SAUCE

Bahan-bahan

  • 500 gr Ikan Gindara (biasa dijual beku)
  • 5 sdm Pesto Sauce
  • 3 sdm Kacang Polong
  • 3 sdm Jagung Pipil
  • 2 bh Kentang
  • 4 bh Brokoli

LANGKAH

  1. Thawing Gindara yg masih beku 10 sd 15 menit, lumuri dengan garam, saus wijen dan sisihkan
  2. Rebus jagung, kacang polong dan brokoli 10 menit, angkat dan siram air dingin agar warna tetap cerah
  3. Kupas kentang dan potong sesuai selera, goreng hingga matang. Sisihkan
  4. Lumuri gindara dg saus pesto
  5. Panaskan teflon 1 sdt mentega atau margarin. Tumis dgn api kecil
  6. Angkat dan Sajikan

 

MASALA VADEI

Bahan-bahan

  • 1 bhsingkong ukuran sedang
  • 3 genggamkacang kedelai, rendam min10 jam (aslinya kacang dhal)
  • 2 btgDaun Bawang, iris
  • 1 butirtelur
  • 15 lbrdaun kari, iris tipis
  • secukupnyaGaram
  • secukupnyaGula
  • secukupnyaMerica bubuk
  • secukupnyaPenyedap rasa

BUMBU HALUS:

  • 1 siungBawang putih
  • 8 siungBawang merah
  • 25 bhCabai rawit hijau (boleh dikurangi jika tidak suka pedas)
  • 1/2 sdtjintan
  • 1 ruas jarikunyit

 

LANGKAH

  1. Parut singkong lalu peras dengan kain, buang airnya ambil ampasnya saja, sisihkan
  2. Blender kacang kedelai, lalu peras dengan kain, ambil ampasnya saja, sisihkan Nb: airnya jangan dibuang, bisa dibuat susu kedelai
  3. Campurkan singkong, kacang kedelai, bumbu halus, daun bawang, daun kari, garam, gula, Merica bubuk, dan penyedap rasa. Koreksi rasa
  4. Tambahkan telur lalu aduk rata.
  5. Panaskan minyak goreng, bentuk adonan pipih lalu goreng dengan api kecil hingga kecoklatan, angkat. Nb: konsistensi adonan memang tidak lembek. Jadi semi Kalis. gunakan bantuan tangan dan sendok untuk membentuknya
  6. Masala Vadei siap dinikmati

 

ROMAN FOOD

INGREDIENTS (MAKES 6 MEDIUM SUPPLI)

  • 200g rice (carnaroli/risotto rice)
  • 150g peeled or chopped tomatoes
  • 80g minced beef
  • ½ glass of wine
  • Salt and pepper to taste
  • 1 medium mozzarella (cubed)
  • Breadbrumbs (for coating)
  • Extra virgin olive oil
  • Vegetable stock (or boiling water)
  • 2 eggs

PREPARATION

  1. To prepare the ragu sauce, brown the meat in some olive oil, add the red wine and the tomatoes.
  2. Cook your rice directly in the sauce mixture, adding the broth or water. Salt to taste. Let this cook and thicken until the liquid has completely evaporated. If the rice seems cooked before the liquid has absorbed, drain the rice and place the finished risotto in a separate bowl to cool. Ideally, suppli are made with leftover rice from the day before, as the rice becomes sticky and the suppli hold together nicely.
  3. Beat the eggs and chop the mozzarella into little cubes.
  4. Grab a handful of rice with wet hands, place a cube of mozzarella in the center, and fold the rice around it to form a nice oval shape.
  5. Dip the suppli in the egg, and then in the breadcrumbs, making sure it holds together in the process.
  6. Heat the oil well (the perfect temperature would be about 180°C) and deep fry the suppli until golden brown. Drain and serve hot.