How to clean your cookie sheets--Kitchen "Miracle" Cleaner!

How to clean your cookie sheets--Kitchen "Miracle" Cleaner! You put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Then you rub it on the offending dirt/stain/grease...whatever! You can usually just use your fingers...but you can also use a small sponge as well.

To SAVE this , be sure to click SHARE so it will store on your personal page.

Zinger Wrap

This zinger wrap recipe is from the famous American fast food restaurant chain, and now you can enjoy cooking this zinger wrap at home, knowing that you have made a healtheir zinger wrap than stop bought. This Zinger wrap recipe uses cornflakes/potato chips to give a cranchy chicken bite.

INGREDIENTS

Chicken boneless 200 gm
Potato chips (or cornflakes) crushed 1 cup
Egg white 1
Roti (chappati) 1
Tomato ketchup 1 tbsp
Mayonnaise 1 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tsp
Red chilli flakes 1/2 tsp
Black pepper 1/2 tsp
Flour 2 tbsp
Oil for frying
Lettuce leaves as required
Salt as required


COOKING DIRECTIONS

Marinate chicken with salt, black pepper, red chilli, lemon juice, garlic ginger paste for 30 minutes.

Whisk egg whites till soft peaks form.

Heat oil in a deep frying pan.

Add flour into the chicken and mix.

Now coat each chicken piece one at a time, first in egg white and then into the potato/chapapati flakes.

Fry each chicken piece till golden brown.

Wrap each chicken piece in a chappati (roti), filling
in with mayonnaise, tomato ketchup and lettuce.

Devilled Chicken – Sri Lankan Style

Ingredients:

1) 500g chicken (skinless and with bones better but sadly my market didn’t have proper chicken on bone so I had to buy breast filets)
2) 5 medium onions cut into half rings.
3) 1/2 medium tomato cut into semi circle slices.
4) 3 cloves of garlic chopped into tiny pieces..
5) 4 green chillies, split into lengthwise pieces.
6) 1 spring onion chopped up (optional, I just had it left in the refrigerator so used it).
7) 1 lime.
8.) Red chillie/paprika powder.
9) Pepper powder.
10) Turmeric powder.
11) Cumin.
12) Mustard seeds.
13) Ketchup.
14) Chillie and garlic sauce (optional).
15) Hot sauce (optional).
16) Chillie Sauce (optional).
17) Salt.
18) Oil.


Note: You can use any sauce, or sauce mixes you like, but ketchup or tomato sauce is a must. Even though I didn’t add soy sauce (cause I didn’t have any), I sooooo badly wanted to add a teaspoon full , but sadly I didn’t have any soy sauce at home. If you are making this recipe with shrimps to make devilled shrimp, then you can add a bit of oyster sauce too and fish sauce.

Method:

1) first we need to marinade the meat, if you don’t have patience you can close and marinade the meat for about 3 hours in room temperature, but I left the meat to marinade in the refrigerator over night to let the meat absorb the flavor and become more tender.
To marinade the meat, chop the chicken into medium sized cubes or chunks and put them in a bowl. To this add, 1 1/2 teaspoon of red chillie/paprika powder, 2 1/2 teaspoons of pepper powder, 3/4 teaspoon of turmeric powder, 1 teaspoon of salt and the juice of half a lime.
mix them all well (ohhhhhhh yea…I used my fingers…..nothing like getting up close and personal with a dead chicken…boooyyyyea) till all the chunks of meat are evenly coated.
Close the meat and leave it to marinade the fast method (leaving the meat for 3 hours in room temperature) or the slow method (leaving the meat to marinade over night in the refrigerator). I prefer the slow method, yes patience young padawan. When you finally open the marinaded meat.

2) Time to deep fry the chicken now. In a pot or saucepan, add sufficient amount of oil to deep fry, that is the chicken chunks must be surrounded by oil and be able to submerge in the oil. Deep fry them till they are nice and brown.

3) While the meat is frying, cut up the vegetables as required.

4) Time to make the devilled chicken now. In a wok or saucepan, add about 3 teaspoons of oil. When the oil is hot, add 1 teaspoon of mustard and 1 teaspoon of cumin seeds. When the cumin and mustard seeds start to pop, add the chopped garlic to the oil. Let the garlic fry and flavor the oil for about 30 seconds, then add the onions. As soon as you add the onions, add the salt necessary for the dish, about 1 teaspoon (remember its ok if you add too little, you can always add more salt later, but if you put too much, you are screwed).
When the onions turn transparent and soft, add the green chillies, spring onion and tomatoes.
Stir fry the vegetables for about a minute, then add the deep fried chicken pieces.

Time for the sauce, woooohooooooo!! These are the sauces I used:

King Prawn Fajitas

A fresh take on making Fajitas using king prawns and a crunchy coleslaw.

Ingredients

500g raw peeled King prawns
1 large onion, sliced
1 red and 1 orange pepper, sliced
2 tbsp oil
1 sachet Discovery Fajita Seasoning Mix

To serve:

Discovery Chilli and Jalapeño Tortillas,
Discovery Salsa, shredded Iceberg, coleslaw


Method

Coat prawns, onion and peppers in oil and seasoning.

Heat a heavy based frying pan until very hot.
Add prawns and vegetables and cook over high heat for just cooked and browned.

Serve with warm Tortillas, Salsa, lettuce and coleslaw

Cabbage Fry

Cabbage Fry is an easy dish and even a fresher can try this curry. This cabbage curry goes well with chapatis, pooris, roti and plain rice. We can get cabbage any time of the year. It cooks fast and one of the healthy vegetable. Any type of cabbage can be used for this Cabbage Fry lets see some benefits of eating Cabbage.
Cabbage is a leafy vegetable and it contain Vitamin C and Vitamin A. It helps to control cholesterol. It is full of fiber and good for stomach ulcer, headache, obesity, skin disorders, jaundice, eye disorders, heart diseases and constipation. Cabbage contain antioxidant quality. It also contain anti-inflammatory properties. Cabbage is a rich source of beta-carotene properties and is good for Eye Health. Cabbage contain potassium and it helps in protecting people who suffering from blood pressure. It is good for people who wants to reduce their extra weight. Good for brain and bone health. Remember that steamed cabbage is most healthiest form of eating cabbage.

No onion No Garlic used in this curry.

Lets see the recipe :

Cabbage : 2 cups
Coriander seeds : 1 Tablespoon
Channa dal + Urid dal  : 2 Tablespoons (each 1 tablespoon).
Red chilly powder : 2 Teaspoons
Green chilly : 1
Mustard sees : 1 Teaspoon
Jeera /cumin seeds : 1/2 Teaspoon
Salt : Required
Curry leaves : 6 to 8
Coriander leaves : 2 Tablespoons
Coconut : 2 Tablespoons (optional).
Lemon : 1 Teaspoon
Method :
1. Dry roast channa dal, urid dal and coriander seeds. Dry grind them once they are cool.
2. Wash and cut cabbage into thin and keep it aside. Wash and cut green chilly.
3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Add oil and mustard sees. Let it splutter.

5. Add cumin/jeera and fry for 10 seconds. Add cut green chilly and curry leaves.
6. Add cut cabbage and fry nicely on low flame. Let it cook for 2 to 3 minutes.

7. Add turmeric powder and salt. Mix it well.
8.  Let all the moisture disappear from the vegetable. Add powdered spices.

9. Mix it well and fry for 10 seconds.

10.Add grated coconut and lemon extract. Add coriander leaves and mix it well.
11. Now shift the ready curry to a serving bowl.

12. Serve with the main dish as you wish to.
Note :
No need to add more oil. Do the whole process on the low flame. Do not allow it get burnt. Adding coconut is optional. You can also add ground nuts powder along with other spice.(channa dal, urid dal and coriander seeds). Adding onions or garlic is optional.You can add a tablespoon of rasam powder and a tablespoon of chutney powder (any brand) instead of home made fresh spice powder.
Time : 15 Minutes
Serves : 2 to 3.

Nasi Biryani Recipe

Ingredients :

2 lb Lamb or chicken, cut into fairly large chunks
2 Cups plain yoghurt
2 Cups basmati rice
2-3 tbsp Chili powder
1 Large onion, finely chopped
2 Large onions, thinly sliced
1/2 Cup almonds, thinly sliced
A few saffron threads
4 tbsp Golden raisins
2 tbsp Warm milk
2 Cups water
1 Cup ghee
Salt to taste

For Marinade:
2 Medium onions, sliced
2 tsp Poppy seeds
1 Sprig fresh mint leaves
4 Green cardamoms seeds
4 Cloves
6 Cloves garlic
1 Inch cinnamon stick, broken up
4 Inch ginger, sliced
How to make Nasi Biryani:

To Marinade:
Grind cloves, poppy seeds, cinnamon stick, cardamoms, onions, ginger, mint leaves and garlic to make a fine paste.
Combine yoghurt and chili powder with the ground paste, mix well.
Add this with meat, coat well
Marinate meat for about 2 hours, best overnight in the refrigerator.
To Prepare Lamb:

Heat wok, and add 3-4 tbsp ghee.
Fry the thinly sliced onions until light golden brown.
Remove, drain on paper towels.
Apply the same process for the thinly sliced almonds, keep aside.
To the same wok, add chopped onions and fry till light brown.
Add the marinated lamb and cook until brown.
Add water, and salt to taste.
Bring it to a boil, decrease the heat to medium-low heat.
Cover and simmer for about 45 minutes, stir occasionally.
If it starts to dry up too much add a little water.

To Prepare Saffron Rice:
Wash rice in cold water, at least 3 times.
Drain well and keep aside for about 20 minutes.
In a wok, heat 3-4 tbsp ghee to medium-high, fry the rice till the rice grains look translucent, for about 10 to12 minutes.
Remove it from the heat, add salt, mix well and keep aside.

Layering the Lamb Biryani Rice:

Take a large ovenproof casserole and add a layer of one third of the rice, followed by a layer of cooked lamb about half the lamb and a few tbsp of the sauce from the lamb.

Sprinkle a third of the fried onions, raisins, fried almonds and a few drops of saffron threads that have been mixed with the milk.

Make a second layer of rice and add the rest of the lamb, a third of the fried onions, raisins, almonds, a few tbsp of the lamb sauce and a few drops of the saffron and milk.

Add the final layer, of rice and rest of the saffron and milk.

Sprinkle 3 to 4 tbsp of melted ghee on the top.

Add sufficient water, till the water level is about 1/2 inch above the top of the rice

Now cover the casserole with a tight fitting lid or heavy-duty aluminum foil.

Place the casserole in a preheated 450F oven, cook for about 45 minutes, till the rice is cooked.

With a long wooden chopstick, fluff up the rice.

Garnish it with a few sprigs of mint leaves and the rest of fried onions, raisins and almonds.