Thursday, 20 September 2012

Freezer-friendly

Writing a food blog is great. I have now plenty of delicious recipes and food related memories stored in one place to look back on. Even if I dont post every recipe that I make, I atleast try to take enough pictures of the process and save them as drafts in order to be able to identify the ingredients in future, which is actually quite convinient, specially for people like myself with a pretty rubbish memory that fills up faster than one can even imagine.

But heyyyyy, its not only about ME, MYSELF. I type and share all these recipes, tips and experiences with YOU in the hope that you all also enjoy making these dishes as much I enjoy sharing them. All I ask is whenever you try something, do leave a comment. Its indeed very encouraging when people do that.





One of the recipes that I love to make every now and then and really hope you all can also benefit from is the Chicken n Vegetable Spring Rolls. The best thing about these rolls is that they can be made in larger batches and frozen for up to months. (Doubling a recipe usually takes the same amount of time as making one batch but you will have enough for weeks of healthy food in the end). Try it out on your next food preparation day and let me know how they turned out.....







Chicken and Vegetable Spring Rolls

Ingredients:
1 cup all purpose flour
1 tsp salt
2 eggs
2 cups water

1 cup boneless chicken strips
Salt, pepper
1/2 tsp corn flour
1 tsp soya sauce
1/2 tsp mustard paste
1 tsp garlic paste
1/4 tsp garam masala (optional)
1 tbs oil

2 medium carrots
1 cup cabbage
1 medium green capsicum

Cut the vegetables in thin, long strips.







Marinate chicken strips in salt, pepper, mustard paste, corn flour and soya sauce for ca. 15-20 min.





Take a nonstick frying pan, heat oil in it. Add garlic paste and fry for a few seconds. Add in the marinated chicken strips and fry till the meat changes colour.





Add in carrots and fry for a few more seconds.





Now add capsicum and then cabbage as well.








Season with salt, pepper and garam masala. Stir fry for a minute and turn off the heat. Allow the filling to cool a bit.











Take eggs in an electric blender, add flour and salt. Blend the ingredients for a minute. Pour in water and blend again for a minute.




Heat a non stick frying pan, dip a kitchen towel in oil and rub the pan with it. Pour 1/3 cup of batter onto the hot surface, tilting the pan so the batter spreads all over to make a thin crepe. (For more details click here). Flip and cook the other side as well.




Place the crepe on a clean working surface and place some filling on it.









Fold the left and right sides of the crepe over filling, then lift up the wide end nearest you and tuck overtop.









Roll to the other end. Secure and seal  the roll by dipping your fingers in some water (or the crepe-batter) and wetting the end.











Deep or shallow fry in oil. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown. Place on paper towels to drain while you finish frying the rest.






Happy freezer cooking folks!




Thursday, 13 September 2012

China likes Spaghetti..

I was just going through my blog early this morning and have realised that for whatever reason, I havent been able to share any pasta recipes since long. Although the readers feedback on this category, specially on my quick pasta basta has always been very encouraging. Also, considering the fact that with a three-year old little man in life, pasta in any of its forms is the most low-effort yet high-impact food choice ever a mother like myself has on her weekly menu, I seriously dont know what has kept me from sharing all those delicious quick recipes here that I know youll all love...

Okay, whatever the reasons may be, youll get some pasta today!!!

Here is my semi-chinese, semi-italian version of the spaghetti with chicken and vegetables that I tossed together for the little audience at my home a few weeks ago. The dish received highest grade for appearance and was overall described as a "flavourful and strong tasting" meal. I myself believe, the red tomato sauce with chillies added a wonderful tangy hot twist to the spring vegetables and went really well with my choice of italian spaghetti (instead of chinese noodles). Okay, theres no special story behind this choice, that was all I had on hand. ssshhhhhh!!!!








Spaghetti with Chicken and Vegetables


Ingredients:

300 g al-dente cooked spaghetti
4 large tomatoes
2 carrots
1 green/red pepper (I used half of both)
3/4 cup chopped green onions
8-10 cherry tomatoes (optional)
1/2 cup chopped cabbage
500 g boneless chicken cubes
1 tsp garlic paste
1 chopped red chili
salt, pepper
1 tbs vinegar
1 tbs sugar
1/4 tsp red chili powder
1/2 cup tomato ketchup/ hot salsa
Few drops of lemon juice (optional)
2 tbs oil + 1 tbs





Wash and cut the vegetables. Blend tomatoes in an electric blender. Also, cut wash and cut the chicken in cubes. Heat oil in a frying pan and add in the garlic paste. Throw in the chicken cubes and stir fry for a few minutes just until the meat is tender but still juicy (not raw) and soft (and not like chewing gum) from inside.




Add in the chopped red chillies and fry for half a minute. Add in chopped carrots, fry until they change their colour, add in pepper, onions and cabbage and continue frying for a few minutes. Tip: DO NOT OVERCOOK THE VEGETABLES!!!! Everything should be slightly crunchy and juicy.





In another pan, combine pureed tomatoes with 1 tbs oil, vinegar, sugar, salt, pepper, chili powder and cook on high heat until a nice, red sauce is obtained. Add in the tomato ketchup or whatever sauce youre using and cook further for a minute.




Add in the cherry tomatoes and cook for a minute.




Tip: You may like to add some herbs of your choice at this stage!
Add in the prepared chicken and vegetables as well as the boiled spaghetti and toss gently.





Adjust the seasoning and serve immediately.








Eat up and send me my share via comments and messages!

Love


Monday, 3 September 2012

Upcoming Courses & Events

Now that the details for all cooking and baking classes offered between September 2012 - December 2012 have been finalised, here is a summary for all those interested. Since all courses are subject to a minimum enrollment and a first come first serve basis, kindly make sure to register yourself as soon as possible to avoid any potential disappointment.
















Nordindische und Pakistanische Spezialitäten

Kursnummer: 322250
Di. 25.09.2012 und 02.10.2012
18:00  - 21:45
Lehrküche der Janusz-Korczak-Schule,Wrangelstraße 40, Düsseldorf
Anmeldung/Registeration: Tel. 0211-89-93401
Click here for details



So frühstückt die Welt..

Kursnummer: I2901
Do. 25.10.2012
10:00 - 13:00
Lehrküche der VHS, Schwarzbachstraße 28, Mettmann
Anmeldung/Registeration: Tel. 02104-1392-16
Click here for details



Backe Backe Kuchen

Kursnummer: I2907 
Sa. 27.10.2012
10:00 - 16:00
Lehrküche der VHS, Schwarzbachstraße 28, Mettmann
Anmeldung/Registeration: Tel. 02104 -1392-16

Click here for details


 

Desserts: Süße Verführungen

Kursnummer: Z604070K
Sa. 03.11.2012
10:30  - 14:15
Lehrküche der VHS Neuss, Romaneum, Brückstr. 1, Raum E.119, Neuss
Anmeldung/Registeration: 02131- 904151 oder 02131- 904156
Click here for details



Dessert - Eine süße Verführung

Kursnummer: I2906
Sa. 10.11.2012
10:00 - 16:00
Lehrküche der VHS, Schwarzbachstraße 28, Mettmann
Anmeldung/Registeration: Tel. 02104- 1392-16
Click here for details



Eine Reise in die Welt des Curry - Nordindische und Pakistanische Küche

Kursnummer: Z604124K
Sa. 17.11.2012 - So. 18.11.2012
10:30  - 14:15
Lehrküche der VHS Neuss, Romaneum, Brückstr. 1, Raum E.119, Neuss
Anmeldung/Registeration: 02131- 904151 oder 02131- 904156
Click here for details




Cant wait to see as many of you as possible!!!!

Love