CHAO TOM

Ingredients

Prawns 100 gm
Chicken mince 100 gm
Boneless fish 100 gm
Onion 1
Egg white 1
Brown onion 2 to 3
Green coriander 1/2 bunch
Mint 1/2 bunch
Garlic cloves 4 to 5
Brown sugar 1 tsp
Black pepper 1 tsp
Soya sauce 1 tbsp
Rice flour 1 to 2 tbsp
Oil for fry
Carrot as required
Salt to taste

Method:

First add prawns, chicken mince, garlic cloves, onion, brown sugar, egg whites, soya sauce, rice flour, chopped black pepper and salt make its paste. Now cut carrot into slices, apply oil over hands and then apply paste over carrot slices. Stir fry it on a pa after applying some oil. Then take it out in a serving plate, garnish with green coriander, mint and brown onion and then serve.

CHINESE MIXED PICKLE

Ingredients

Carrot 2
Cucumber 1
Whole red chili 2 to 3
Capsicum 1
Green onion 3 to 4 sticks
Ginger 1 stick
Onion 4
Sugar 2 cup
White vinegar 2 cup
Salt to taste

Method:

Take a pan, add sugar, vinegar, salt and water cook it well saturate it.Now remove it from stove and keep it on a side, make it cool.Now add carrot, cucumber, capsicum, green onion, ginger, onion slices.Keep its flame high boil it and add vegetables boil it for 4 to 5 minutes, then filter the water.Now add vegetables into big jar, sprinkle sugar on its top and close the jar. Chinese mixed pickle is ready.

Schwann bbq chicken

 Ingrediants:

Chicken with skin 1
Schwann paste 6 tbsp
Salad leaves as required
Lemon 1 to 2
Charcoal 1 piece

Method:

First cut chicken in two pieces and mark cut on chicken with knife. Then coat it with 6 tbsp Schwann sauce and leave it for 2 to 3 hours. Then steam the chicken for 15 to 20 minutes. And then bake it in oven to give color. Then take it out and put charcoal piece to give smoke. In the end garnish with salad leaves and 1 to 2 lemon to serve.

Schwann sauce

Ingrediants:

Kashmiri chili paste ½ cup
Soya sauce ½ cup
Tomato paste ½ cup
Vinegar 4 tbsp
Chopped garlic 10 cloves
Oyster sauce 4 tbsp
Chicken stock 1 cup
Brown sugar ½ cup
Sesame oil 1 tbsp
Chinese salt 1 tsp
Oil 4 tbsp

Method:

In a pan heat 4 tbsp oil and add 4 chopped garlic to fry. Then add ½ cup kashmiri chili paste, ½ cup soya sauce and 4 tbsp oyster sauce to cook for 1 to 2 minutes. Then add 1 tbsp sesame oil, 1 cup stock and 4 tbsp vinegar to cook. Then pour it in a blender to blend. Then pour it back and cook it for 1 minute till it turn thick.

Fried noodles

Ingrediants:

Egg noodles 1 packet
Sliced chicken 250 gm
Sliced tomato 1
Sliced onion 1
Sliced green onion 2 to 3 sticks
Sliced cabbage 100 gm
Chopped garlic 2 tbsp
Kashmiri chili 2 to 3
Schwann sauce 4 tbsp
Chicken stock 500 gm
Corn flour 1 to 1 ½ tbsp
Oil 2 to 3 tbsp
Salt to taste

Method:

First boil the water and add 1 packet egg noodles with 2 tbsp oil and boil for 3 to 5 minutes. And cool it in chilled water. When noodles temperature drop to normal, put half on platter and put half to fry. In other pan add 2 tbsp chopped garlic to fry, and then add 1 sliced onion to fry for 2 to 3 minutes. Now put 250 gm chicken to suate. Now pour Schwann sauce to mix well. After that put 500 ml chicken stock with 100 gm cabbage and 1 ½ tbsp corn flour dissolved in water to mix and cook till it start to boil. Add boiled noodles to mix. Place fried noodles on base and pour noodle mixture on top. Fry slice kashmiri chili and pour it on top to serve.

LAL KADOO KA HALWA

Ingredients:

Pumpkin ½ kg
Milk 250 gm
Khoya 250 gm
Small cardamom 3-4
Khewra essence few drops
Sugar as required
Dry fruits as required
Clarified butter ½ cup

Method:

Peel the pumpkin and take out its pulp and boil it. Take some oil in the pan and sauté crushed cardamom. Add in sugar and pumpkin. Cook it. Add in milk, khoya and cook it. When the oil starts separating, add in khewra essence and dish it out. Garnish it with dry fruits and serve.

Mahraja biryani

Ingredients:

Rice ½ kg
Mutton ½ kg
Yogurt 250 gm
Onion 1
Cinnamon 4 sticks
Green cardamom 5
Boiled eggs 6
Cloves 4 to 6
Green chilies 10 to 12
Oil 1 cup
Green coriander ½ bunch
Mint ½ bunch
All spice powder 1 tsp
Turmeric powder 1 tsp
Whole cumin 2 tsp
Black cumin ½ tsp
Garlic paste 2 tbsp
All spice powder 2 tbsp
Food color as required
Salt to taste

Method:

First wash the rice and strain it and soak in water for 2 hours. In a pan add water, ½ tsp black cumin and salt to taste to boil. When smells starts to come add rice and half boil them and put it on a side. For gravy, In a pan add water with ½ tsp black cumin with salt to taste to boil. When smell starts to come add rice and half boil it and put it on a side. For gravy, heat 1 cup oil in a pan and add 4 to 6 cloves, 5 green cardamom, 4 cinnamon sticks and 2 tsp cumin to crackle. Then add 2 tbsp garlic paste to fry with 1 onion. Then add mutton to cook well. Now in 2 tbsp yogurt add red chili powder, 1 tsp all spice powder, 1 tsp turmeric powder to suate. Then add as required water so meat tender and gravy turn thick. Now in deep pan first place the layer of gravy, then add ½ of the rice with boiled eggs, 10 to 12 green chilies, ½ bunch green corianders and ½ bunch mint and place the remaining gravy on top to simmer. In the end dish it out and serve hot.