Tomato Rice Recipe

tomato rice recipe is tasty. and It would be good for kids lunch box too. 

Tomato rice recipe, learn how to make delicious. This is really good and easy to prepare. 

This is comforting tomato rice recipe which goes well with any gravy based dish, salad, raita. 

Tomato Rice recipe is a breakfast recipe made with rice and aromatic tempering. you can learn our here how can make it.

Ingredients:

2 large tomatoes made into a thick puree.

1 cup basmati rice, washed and soaked for ten minutes.

1 whole black cardamom (bari ilaichi).

1 tsp red chili powder (lal mirch ).

Salt to taste.

1 tsp garam masala powder.

1 tblsp ghee.

2 cup water.

Preparation Tomato Rice.

1.Heat ghee in a heavy bottom vessel

2.Put in the whole black cardamom and then the tomato puree.

3.Now add the dry spices, salt and saute.

4.Put in the rice and mix well.

5.Finally add the water and cook covered till done.

6.Seve hot. And Enjoy Recipe.

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Baked Cheese Cake Recipe

Baked Cheese Cake

Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C.When the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. Occasionally, the Romans would put the cheese filling in a pastry.

It may be baked or unbaked (usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, chestnut, or toffee. Asian-style cheesecake flavors include matcha (powdered Japanese green tea), lychee, and mango. Asian-style cheesecakes are also lighter in flavor and are sometimes light and spongy in texture. Compared to its counterparts, Asian cheesecake is also considerably less sweet.

Ingredients:

1: Cream cheese 9 ounces (room temperature)

2: Superfine caster sugar half cup

3: Whole milk half cup

4: Unsalted butter 5tbsp (melted)

5: Egg whites 4

6: Egg yolks 4

7: Cornstarch 1⁄4 cup (not flour)

8: Lemon juice 2tbsp

9: Cream of tartar half teaspoon

10: Water 2 1/2 cups

11: Salt 1/4tsp

12: superfine cake flour 60g

13: Melted chocolate 2tbsp (for garnish)

14: Crushed dry fruit (for garnish) as needed

Method:

Preheat oven to 350 degrees.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornstarch, salt, egg yolks, lemon juice and mix well.

Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.

Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown.
Garnish with melted chocolate and crushed dry fruit.
Should be enough for 8 servings

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Moo Shu Chicken Recipe

Moo Shu Chicken (Pakistani style)

Moo Shu is an Chinese recipe normally cooked with pork but we are going to share the recipe which is Halal so we are going to use chicken instead of pork. As you can use variety of items to make this recipe,  it can be cooked with pork, chicken, vegetables, shrimp or tofu. Other ingredient are often cabbage, mushrooms, bean sprouts, bamboo shoots, snow peas and bell peppers, also scrambled eggs.  The name of the dish comes from the fact that the thin vegetable strips resemble wood shavings. Such shavings (which resembled shredded wheat) were used as a packing material for shipping fragile objects until approximately the middle of the 20th century.

In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds.

Ingredients:

1: chicken breasts 2 (boneless & skinless)

2: Tandoori masala 2tbsp

3: Salt as per taste

4: Onions 1 (finely chopped)

5: Spring Onions (1 cup Sliced)

6: Cooking Oil 1tbsp

7: Sesame oil 1tbsp

8: Cabbage coleslaw mix 1 package (8 ounce)

9: Mushrooms half cup (sliced)

10: Corn flour 2tbsp

11: Lemon juice 2tbsp

12: White vinegar 1tsp

13: Soy sauce 1⁄4 cup (reduced sodium)

14: Garlic 1tsp (minced)

15: Broccoli coleslaw mix 1 package (8 ounce)

16: Flour tortillas 1 pack of 8

17: baguette spread to spread on the tortillas

Method:

Cut the chicken in half inch strips, in a bowl add tandoori masala, salt, vinegar and chicken strips, mix very well.
Heat cooking oil in a large wok, add onion till transparent on medium flame, add salt and spring onions using all the whites and enough of the tender green tops to make about 1 cup.

Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.

Raise the heat to high and cook to soften vegetables, stirring from time to time.

Add marinated chicken, mix the cornstarch into the lemon juice and add it to the skillet along with the soy sauce and garlic and stir well.

Add the broccoli coleslaw mix and stir well.

Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.

Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.

To serve, spread baguette spread to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.

Roll up, burrito style and serve

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