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Chinese Shrimp Curry Recipe

admin — Sun, 10 May 2015 05:56:40 +0000

If you’re a fan of Chinese curry recipes, you may find this particular Chinese Shrimp curry recipe to your liking. This is a lighter version of what you might find in a Chinese carry out, more the Cantonese style Shrimp curry. This video shows all it needed ingredients along with cooking instructions for this Chinese shrimp recipe. If you don’t like it spicy, you can leave out the hot peppers.

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Chinese Chicken Chop Suey Recipe

admin — Mon, 20 Apr 2015 05:28:20 +0000

This is the recipe for Chinese Chicken Chop Suey. This Chinese-American carryout classic can easily be made at home using simple cooking techniques. The word chicken chop Suey basically means leftovers, and this homemade Chinese recipe is about as authentic will find. I will show you step-by-step how to make the best healthy Chicken Chop Suey.

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https://youtube.com/devicesupport

admin — Fri, 17 Apr 2015 20:23:22 +0000

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Black Grape Lassi (Calcium Rich Recipe) by Tarla Dalal

admin — Mon, 13 Apr 2015 15:30:01 +0000

Black Grape Lassi, a calcium rich treat for one and all.
Recipe Link : http://www.tarladalal.com/Grape-Lassi–(-Calcium-Rich-)-4821r

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Black Grape Lassi (Calcium Rich Recipe)

A calcium brimming drink using black grapes. Appealing and colour and flavours it is sure to please all palates.

Preparation Time: 2 minutes.
Cooking Time: Nil.
Makes 4 glasses.

2 cups black grapes
1 cup chilled low-fat milk
1 cup chilled low-fat curds (dahi)
4 tsp sugar

1. Combine the black grapes, milk, curds and sugar in a blender and blend till smooth.
2. Pour equal quantities of the lassi into 4 individual glasses.
Serve chilled.

Nutrient values per serving
Energy: 105 kcal
Protein: 4.2 gm
Carbohydrate: 21.6 gm
Fat: 0.3 gm
Calcium: 164.0 mg

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Kiwi Margharita (Mocktail) by Tarla Dalal

admin — Tue, 24 Mar 2015 15:30:00 +0000

Kiwi Margharita, a perfect start to a party
Recipe Link : http://www.tarladalal.com/Kiwi-Margarita-(-Party-Drinks-)-33205r

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Kiwi Margharita
An energetic combination of kiwi with lemon makes this citrus drink perfect for the summer. The bright green colour of kiwi crush, speckled with tiny black seeds adds a dramatic tropical flair to the Kiwi Margarita. The unique tangy-sweet flavour of this slushy drink goes well with a salt-rimmed margarita glass. The texture and flavour are best when served immediately, as the lemon juice tends to become acrid over time.

Preparation Time: 2 minutes.
Cooking Time: Nil.
Makes 2 glasses.

4 tbsp kiwi crush
2 tbsp lemon juice
2 tbsp sugar
2 cups crushed ice

For the rim
1 lemon halve
Salt as required

For the rim
1. Rub a lemon halve along the rim of a glass.
2. Place the glass gently over a plate containing salt. Dust of the excess salt.
3. Repeat steps 1 and 2 to make 1 more glass. Keep aside.

How to proceed
1. Combine all the ingredients in a blender and blend till smooth.
2. Place pour equal quantity of the drink into each of the salt rimmed glasses.
Serve immediately.

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Chipotle Deviled Eggs — The Frugal Chef

admin — Wed, 18 Mar 2015 00:13:40 +0000

These chipotle deviled eggs are super easy to make and are absolutely delightful. The yolks are mixed with capers, chipotle pepper sauce and scallions. They are exquisite.

You might think that combining smoky chipolte pepper sauce with capers and mustard is not a good idea. You would be wrong. This is a great combination of flavors that make these appetizers an absolute winner.

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Vea este video en español –

Makes twelve
6 hardboiled eggs – halved
1 tsp. finely chopped capers
1 tsp. finely chopped scallion green or chives
1 tsp. yellow mustard
1 heaping TBS mayonnaise
A little bit of salt
A little bit of black pepper
1/2 tsp. chipotle pepper sauce
1/4 tsp. paprika
Ground chipotle pepper for garnish

Carefully remove the yolks from the egg whites. Do not break the egg white. Set the egg whites aside.
Place the egg yolks in a bowl and mash them with the back of a fork.

Add the chopped capers, the scallion greens, mustard, mayonnaise, salt, pepper, chipotle sauce and paprika. Mix well. Taste for salt and adjust if necessary.

Fill the egg white halves with the prepared yolks. Sprinkle with ground chipotle peppers and serve.

1 whole egg – CALORIES 94.61; FAT 7.08 grs (sat 1.90; mono 2.45; poly 1.75); PROTEIN 6.40 grs ; FIBER 0.12 grs; CARBS 0.81 grs; CHOLESTEROL 187.46 mg; IRON 0.66 mg; SODIUM 150.46 mg; CALCIUM 27.18 mg

Print your recipe here – http://thefrugalchef.com/2015/03/chipotle-deviled-eggs/

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Sparkling Wine Cocktails — The Frugal Chef

admin — Fri, 13 Mar 2015 02:00:01 +0000

Sparkling wine cocktails are fun and very refreshing. This particular one is made with frozen fruit and mint cubes. This is an easy and delicious recipe that you can serve on warm days or at brunches. Perfect for Mother’s Day or Easter.

When you are making cocktails like this one make sure to pick an inexpensive sparkling wine. We used Proseco for this one. It worked perfectly fine.

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Orange juice
Mango or sweetened passion fruit juice
Mint leaves
Sparkling wine

Place a mint leaf in as many ice trays you would like. They can be any size.

Pour each type of juice into half of the trays and freeze overnight or for a minimum of five hours.

Place one cube of each juice into a glass and carefully pour sparkling wine into it. You can also fill a pitcher with the cubes and fill it with sparkling wine.

This cocktail will get better and better as the fruit cubes start melting.

Print your recipe here – http://thefrugalchef.com/2015/03/sparkling-wine-cocktails/

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Kokoda Recipe (Fijian Ceviche) — The Frugal Chef

admin — Wed, 11 Mar 2015 02:00:00 +0000

Kokoda Recipe – Kokoda is a Fijian ceviche made with coconut cream. It is wasy to make and exquisite. We will be marinating white fish in lemon juice for at least thre hours and then adding coconut cream, tomatoes, peppers and scallions.

Kokoda is pronounced Kokonda in Fiji. You can serve it as an appetizer or as a light meal. Enjoy!

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Serves six
1 pound (500 grams) of white, fleshy very fresh fish
1 tsp. salt (or more to taste)
Enough fresh lemon juice to cover the fish in the bowl (I used 6 small lemons)
1 – 13.5 OZ. (400 ml.) can of unsweetened coconut cream
1 small ripe tomato – seeded and chopped
1 small red or green chili pepper – seeded, membrane removed and chopped
2 TBS of diced bell pepper (any color)
1 scallion – chopped (white, light green and dark green)

Clean the fish well by removing all bones, skin and any brown pieces it might have. Cube into small cubes and place in a glass or plastic container. Mix in the salt and lemon juice and cover the bowl. Refrigerate for about 3 hours.

Remove the fish from the fridge and add all of the remaining ingredients. Mix well and taste for salt. Adjust if necessary and serve. Enjoy!

CALORIES 319.80; FAT 24.98 grs (sat 21.42; mono 1.55; poly 0.69); PROTEIN 19.72 grs ; FIBER 2.08 grs; CARBS 9.12 grs; CHOLESTEROL 41.66 mg; IRON 2.23 mg; SODIUM 436.06 mg; CALCIUM 23.94 mg

Print your recipe here – http://thefrugalchef.com/2015/03/kokoda-recipe/

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Quick Fruit Punch by Tarla Dalal

admin — Mon, 09 Mar 2015 15:30:01 +0000

Quick Fruit Punch, refreshing drink
Recipe Link : http://www.tarladalal.com/Quick-Fruit-Punch-30r

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Quick Fruit Punch

A refreshing chiller that can be enjoyed anytime, the Quick Fruit Punch can be prepared in minutes using readymade fruit juices and vanilla ice-cream. This combination ensures a heavenly taste, which is very predictable too, because sometimes using fresh fruits gives a slightly bitter or sour taste if the fruits are not fully ripe or properly deseeded. Even if you have taken all the ingredients out of the fridge to make this fruit punch, you should still refrigerate the end-product for an hour or so before serving to get back the chillness lost during blending, because this drink is best enjoyed really, truly chill!

Preparation Time: 2 minutes. Cooking Time: Nil. Makes 3 big glasses.

1 cup readymade orange juice
1 cup readymade pineapple juice
1 cup readymade mango juice or Frooti
1 cup vanilla ice-cream
2 tbsp sugar

1. Combine all the ingredients in a juicer and blend till smooth and frothy.
2. Pour equal quantities of the punch into 3 individual glasses.
3. Refrigerate for at least 1 hour and serve chilled.

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Snickerdoodle Recipe — The Frugal Chef

admin — Fri, 06 Mar 2015 04:00:02 +0000

This snickerdoodle recipe has no cream of tartar in it. It is super simple to make and it delivers a soft and chewy cookie with a perfect cinnamon sugar crust.

Snickerdoodles are a classic American cookie and an all time favorite. They will last up to a week in an airtight container and freeze for up to two months.

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Makes about thirty six cookies
1 cup (227 grams; 8 oz.) of unsalted very soft butter
1 1/2 (300 grams) cups white sugar
2 eggs at room temperature
1/2 tsp. vanilla extract
2 3/4 (350 grams) cups all-purpose flour
2 tsp. baking powder
1/2 a tsp. of salt
3 TBS sugar + 3 tsp. ground cinnamon for rolling the cookies

Heat your oven to 350°F (175 C).

Place the butter and sugar in a bowl and beat for about two minutes until you have a uniform cream. Add the eggs and vanilla and mix until incorporated.

Mix the flour, baking powder and salt in another bowl. Dump the dry ingredients into the butter and simply incorporate until it is all mixed. Do not overwork or overbeat the dough.

Mix the 3 TBS of sugar with the 3 tsp. of ground cinnamon in a small bowl and pour it onto a plate.

Form balls out of the dough the size of a walnut (or whatever size you prefer) and roll in the cinnamon sugar.

Place the balls on a parchment paper lined baking sheet leaving at least an inch of space between them as they will spread a bit. Bake the cookies for about 14 minutes. At about 7 minutes rotate the baking sheet inside the oven so that the cookies bake evenly. Your cookies will be ready when they are lightly browned on the edges and puffed up.

Remove the baking sheet from the oven and place it on a cooling rack. The cookies will flatten as they cool down. They will keep for a week in an airtight container.

1 cookie – CALORIES 119.29; FAT 5.47 grs (sat 3.34; mono 1.43; poly 0.28); PROTEIN 1.39 grs ; FIBER 1.84 grs; CARBS 16.42 grs; CHOLESTEROL 23.90 mg; IRON 0.54 mg; SODIUM 57.42 mg; CALCIUM 25.61 mg

Print your recipe here – http://thefrugalchef.com/2015/03/snickerdoodle-recipe/

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