ANDHRA CHILLI CHICKEN- Indian

A shallow-fried spicy chicken dish from Andhra Pradesh.

Preparation Time : 4 hours 15 minutes

Cooking Time : 22 minutes

Servings : 4 INGREDIENTS

Chicken	1 medium
Salt	to taste
Lemon juice	4 tablespoons
Ginger	2 inch piece
Garlic	6-8 cloves
Curry leaves	8-10 leaves
Whole dry red chillies	8-10
Rice	2 tablespoons
Yogurt	1/2 cup
Oil	1/4 cup
Refined flour (maida)	1/4 cup
Fresh coriander leaves, chopped	2 tablespoons

Method

Cut of meat poulet into four musical compositions - two ramifications and two breasts. Brand four to five half-inch deep slits on the chicken opuses. Apply salt and two tablespoons of lemon juice and maintain by. Grind ginger, garlic, curry leaves of absence, whole violent chillis and rice to a bland spread with the staying lemon juice. Add this spread to yogurt and whisk considerably to a smooth consistency. Add salt to taste. Apply this yoghourt mixture munificently

on the chicken musical compositions and go forth to marinade for four to six times of day, soone

r in the refrigerator. Heat energy oil in a pan, roll the marinaded Gallus gallus in refined flour, shake off the supererogatory flour and shallow kid. Cook for one second, turn over the chicken musical compositions and Captain James Cook for another second. Trim heat energy and Captain Cook for five to six moments, changing state the chicken compositions oftentim

es for uniform preparation. Take away and debilitate. Transfer the volaille to a shallow pan and keep on medium heating plant. Sprinkling hacked Coriandrum sativum leaves, two tablespoons body of water and natural covering with a meet hat. Cut heat energy and Captain James Cook for five seconds on low heat energy or until the poulet is completely cooked. Serve hot.

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How to make 'Lemon Smoothie' | eHow.com

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In the month of April, the weather is starting to get hot. I was invited to have dinner at my friend house who shares his 'secret' recipe of Italian spaghetti meat ball sauce with me. While I was waiting I saw some lemon fruit in his back yard, fresh and ripe on the tree. I thought it might be a good idea to make lemon aide for the meal and I asked his daughter and her friends to help me to pick them. They seemed to enjoy it and we had fun. Every one made their own juice as they wanted and we had a very good time

Chow Mein

Ingredients:
1 - 6 Lb. bag Chow Mein Noodles, 2 cups Cabbage (shredded), 2 cups chopped Celery, 2 cups chopped Onions, 2 cups Bean Sprouts, 5-6 Garlic Cloves, 1 cup Vegetable Oil, ½ cup Soy Sauce. 2 tbs. Sugar, Choices of Meats; Chicken, Shrimp or Tofu
Cooking Instructions:
Step 1. Chop Garlic and fry with VEGETABLE oil, Soy Sauce while constantly stirring. Turn to medium heat add Chow Mein Noodles
Step 2. Add Cabbage, Celery, stirring until all ingredients are mixed with the noodles.
Step 3. Add Bean Sprouts last. Stir briefly and turn off heat. Serves 5 –7.

Krung Pao Turkey

Ingredients:
3 cups Turkey Meat, 3-5 dried chili peppers, 1 cup Vegetable Oil, 5-6 Garlic Cloves,
½ cup Ginger, 1 cup Roasted Peanuts, 2 cups Dice Red bell Peppers, 2 cups diced Green bell peppers,
and 2 cup cube cut zucchini. ½ cup Soy Sauce*,1 cup Oyster sauce, 2 cups Shallots. Cooking Instructions:
Step 1. Chop garlic and ginger .
Step 2. Pour vegetable oil into a Wok, turn the stove to medium heat, Fry dried chili peppers and keep them aside. Fry garlic and ginger continue stirring for a minute. Add Soy Sauce, Oyster Sauce, 1Tbs sugar, add Cooked Turkey, chilies, roasted Peanuts and continue to stir
Step 3. Add Zucchini, Onions, Red and Green bell Peppers stir. Add Shallots last and turn off heat.
Place into dish. Serves 3-5 with Steamed, brown or Jasmine Rice.

Yellow Curry Duck

Ingredients:
One roasted whole duck * 1 can Yellow Curry paste * 1 cup of chopped pineapple , 2 14-oz.can coconut milk, 1 cup water, ¼ cup olive oil or vegetable oil, 1 cup sliced red bell pepper, 1 cup chopped white onion, ½ cup snow peas, ¼ cup Soy sauce or Sprinkle salt, 1 cup whole tomato, 1 tsp sugar, Basil leaves. Meat Choices: Chicken, beef, Tofu, Vegetables or Mock Meat,
Cooking Instructions:
Step 1. De-bone ‘Duck’, Slice duck into small pieces, to add to the ‘curry’ later.
Step 2. Heat olive oil in pan on low heat; add yellow curry paste, stirring slowly, until brown. Add coconut milk; just enough to make it gravy. Turn heat to medium high. Continue to stir slowly, until boiling. As boiling begins, pour in the rest of the coconut milk, adding soy sauce, sugar and water.
Step 3. When it comes to a full boil, add the duck, pineapple and snow peas, in that order. Cover with a lid for two or three minutes. Turn off the heat, then add the red bell pepper, onions and tomatoes as the last ingredients and let cool. Before serving top with Basil leaves.
For the best flavor serve with Jasmine rice. Serves 3 to 5.