Request here

Subject: Request here Thu Mar 11, 2010 4:06 am

Friends if u want any recipies u please request here..

Subject: Re: Request here Thu Mar 11, 2010 1:19 pm

put some chinese recipies

Subject: Re: Request here Thu Mar 11, 2010 8:54 pm

Thanks real..More Chinese Dishes..recipies will post recently

Subject: Re: Request here Thu Mar 11, 2010 11:45 pm

Lets have some cocktails...

Did you specialize in that?

Subject: Re: Request here Fri Mar 12, 2010 12:25 am

Algonquin Cocktail

this one was named after the Algonquin Hotel in New York City, where Dorothy Parker’s group used to hang out.
Ingredients
Ice
2 ounces rye whiskey
1 ounce sweet vermouth
1 ounce unsweetened pineapple juice
2 dashes orange bitters

Subject: Re: Request here Fri Mar 12, 2010 12:26 am

Preparation method

1.Chill a martini glass in the freezer. Add ice to a cocktail pitcher. Pour in the whiskey, vermouth, and pineapple juice. Shake bitters over pitcher. Stir the ingredients. Strain into chilled glass.

Subject: Re: Request here Fri Mar 12, 2010 12:27 am

Americano Cocktail

Not the coffee drink. This Americano's actually a less alcoholic take on the Negroni cocktail. It removes the gin and adds club soda. It’s nice for a nightcap or other times when you don’t want the extra alcohol.

Subject: Re: Request here Fri Mar 12, 2010 12:27 am

Ingredients

Ice
1.5 ounces Campari
1.5 ounces sweet vermouth
Club soda
Twist of orange or lemon peel

Subject: Re: Request here Fri Mar 12, 2010 12:27 am

Preparation method

1.Add ice to a cocktail glass. Pour in Campari and vermouth, and top with club soda. Stir. Garnish with a twist of orange peel.

Subject: Re: Request here Fri Mar 12, 2010 12:28 am

Aviation Cocktail

This classic cocktail was invented sometime around Prohibition, back when flying was a rare and wild thing.

Subject: Re: Request here Fri Mar 12, 2010 12:28 am

Ingredients

Ice
2 ounces gin
2 teaspoons maraschino liqueur
¾ ounce lemon juice

Subject: Re: Request here Fri Mar 12, 2010 12:28 am

Preparation method

1.Chill a martini glass in the freezer. Add ice to a cocktail shaker. Pour in the gin, maraschino liqueur and lemon juice. Shake and strain into chilled glass.

Subject: Re: Request here Fri Mar 12, 2010 12:29 am

Big Perm's Bloody Mary

A tasty breakfast beverage after a good long night.

Subject: Re: Request here Fri Mar 12, 2010 12:29 am

Ingredients

1 cup of ice
1 ounce vodka
4 drops Worcestershire sauce
2 dashes hot sauce, optional
1/4 teaspoon celery salt
ground black pepper
3/4 Clamato(R) juice
1 beef stick (optional)
2 green olives

Subject: Re: Request here Fri Mar 12, 2010 12:30 am

Preparation method

1.Fill a tall glass with the ice. Pour in the vodka (add and additional shot if you're on a mission). Add the Worcestershire sauce, hot sauce, celery salt, and black pepper, and Clamato(R) juice.
2.Take another glass of same size and pour the mix back and forth about 4 times. (It's known as rolling. )
3.Garnish with beef stick and green olives.
4.Drink Up

Subject: Re: Request here Fri Mar 12, 2010 12:30 am

Bijou Cocktail

This gin drink is a jewel of a cocktail. You can play with the measurements somewhat. Try it with equal parts gin, vermouth and Chartreuse if you like. I like a bit more gin myself.

Subject: Re: Request here Fri Mar 12, 2010 12:31 am

Ingredients

Ice
1 ounce gin
3/4 ounce sweet vermouth
3/4 ounce green Chartreuse
2 dashes orange bitters
Twist of lemon

Subject: Re: Request here Fri Mar 12, 2010 12:31 am

Preparation method

1.Chill a martini glass in the freezer. Add ice to a cocktail pitcher. Pour in gin, sweet vermouth, and Chartreuse. Shake in bitters and stir. Strain into martini glass and garnish with a twist of lemon.

Subject: Re: Request here Fri Mar 12, 2010 12:32 am

Chinese Recipes

Subject: Re: Request here Fri Mar 12, 2010 12:33 am

Gobi Manchurian

Ingredients:-

Cauliflower – 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Green Chilli Sauce – 2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Oil – as needed
Salt – add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)

Subject: Re: Request here Fri Mar 12, 2010 12:34 am

For the batter :

All purpose flour/Maida – 1/2 cup
Corn flour – 1/4 cup
Rice flour – 2 tbsp
Egg – 1
Ginger-Garlic paste – 2 tsp
Red Chilly powder – 1/2 to 1 tsp
Salt – to taste (consider the saltiness of soya sauce while adding it)

Subject: Re: Request here Fri Mar 12, 2010 12:44 am

Method :-

Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.

Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.

If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.

Subject: Re: Request here Fri Mar 12, 2010 12:45 am

Sesame Soya Chicken

Ingredients:-

Chicken breasts(Skinned & bonned) diced into small pieces- 4
Chopped Garlic Cloves – 4-6
Chopped Spring Onion – 1
Sliced Whole Red Chillies – 2 (Increase the number for more heat)
Corn Starch – 1 tbsp
Dark Soya Sauce – 2 tbsps
Port Wine(Optional) – 2 tbsps (I didn’t add this to my curry)
White Vinegar – 1 tbsp
Sesame Oil – 1 tsp

Salt – to taste
Vegetable Oil – as needed

For Garnishing
White Sesame seeds – 2 tsps
Chopped Spring Onion greens – 1 tsp

Subject: Re: Request here Fri Mar 12, 2010 12:45 am

Method:-

Dry roast sesame seeds to a golden brown color and keep it aside.Heat oil in a pan,add spring onion and garlic and stir fry briefly.Stir in dark soya sauce and thinly sliced red chillies.Immediately add chicken pieces and allow it to cook on high heat stirring continuosly for 1 or 2 minute,or until the chicken pieces turns white.Add Port wine and 1/2 cup of water,bring it to a boil.Dissolve corn starch in quarter cup of water and add it to the chicken stirring continuosly.Simmer for 3- 5 mts.Add salt,white vinegar and sesame oil.Mix it well and turn off the heat.
Garnish with roasted sesame seeds and spring onion greens.Serve hot with any type of rice/noodles/roti.

Subject: Re: Request here Fri Mar 12, 2010 12:46 am

Orange Chicken

Ingredients:-

Boneless Chicken cut into small pieces – 1/2 kg
Rice Flour – 1 and 1/2 cup
Soda water – to prepare batter
Gingelly/Sesame Oil – 1 tbsp + to deep fry chicken pieces (The original recipe from Vanitha calls for Indian Gingelly oil and I’ve used the same.It can be available in Indian grocery stores.But in Chinese cooking they use sesame oil.)

(An Update from Pushpa : Gingelly oil & sesame oil r 2 different oils, though both r made of the same sesame seeds. Gingelly oil is used in indian cookings while sesame oil is used in chinese cookings. Both have totally different taste & aroma. )

Crushed Garlic – 6 pods
Grated Ginger – 1 tsp
Red Chilly Flakes – 2 tbsp
Dark Soya Sauce – 2 tbsp
Orange Marmalade – 1/2 cup
Salt – to taste
Pepper – to taste

Spring Onion greens
Orange slices