KFC Twisters

Ingredients:

CRISPY STRIPS

1. 500 g skinless chicken breasts
2. vegetable oil (for deep frying)

MARINADE

1. 4 cups water
2. 1 teaspoon salt
3. 1 teaspoon msg

COATING

1. 1 egg, beaten
2. 1 cup milk
3. 2 cups plain flour
4. 3 teaspoons salt
5. 1 teaspoon pepper
6. 1 1/2 tablespoons paprika
7. 1 tablespoon Mexican chili powder
8. 1 teaspoon msg (isn't really important it just adds extra flavour)

TWISTER

1. 1 cup lettuce, shredded
2. 1 tomato, diced
3. salt, pepper
4. mayonnaise
5. 6 tortillas (or chapatis)

Method:

• Trim any excess skin or fat from the chicken breasts.
• Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
• Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
• Turn the strips once while they are marinating.
• Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
• In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, Mexican chille and MSG) and shake.
• At this time you can start to preheat the oil in a deep-fryer to 220 deg if you are using a fryer.
• Leave the chicken for marinating for 20 minutes.
• Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
• Place them on a plate.
• Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
• Be sure to try and get as much coating on each strip.
• If you wish you can coat them again if you want a thicker coating.
• Drop the strips, 5-6 at a time into the hot oil.
• They should only take a couple of minutes depending on how you like your chicken.
• Be sure to stir when frying so the strips don't stick together.
• Remove the chicken from the oil and allow them to drain on paper towels/tissues for a couple of minutes.
• Heat the tortilla bread/chapati in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
• Place about 3-4 (depending on size) krispy strips on the tortilla bread/chapati.
• Then add the tomato and mayonnaise.
• Put plenty of pepper and salt on the mayonnaise.
• Then add the lettuce.
• Roll up and serve.

Vegetable Chowmein

Ingredients:

1. 400 gm fresh noodles
2. 5 cups water
3. 1 tsp salt
4. 1 tbsp oil
5. 7 tbsp oil
6. 2 tsp garlic paste
7. 1 tsp chilli powder
8. 1 cup cooked thinly sliced vegetables
9. 1 large onion-thinly sliced
10. 1 tsp soya sauce
11. 1 tsp salt
12. 2 tsp chopped celery
13. 1 tbsp vinegar
14. 1 tsp chilli sauce

Method:

• Bring water and salt to boil. Add noodles and cook 'bite like' -- just blanch if fresh and cook longer if dry.
• Drain immediately and cool under running water till noodles are thoroughly cooled. Work 1 tbsp of the oil into the noodles and leave in the colander till required.
• Heat rest of the oil and stir- fry garlic mixture and onions over high heat till onions are glossy. Add the vegetables and stir to mix well.
• Add the Soya sauce, salt, celery, vinegar and chilli sauce. Mix well and add the noodles and stir- fry till well mixed. Do all this over high heat. Serve hot.

Fast Rasam

Ingredients:

1. 2 tablespoons oil
2. 1 teaspoon black mustard seeds
3. 1 teaspoon cumin seeds
4. 1 teaspoon methi seeds
5. 1 teaspoon channa dal
6. 2 dried red chilies, broken into pieces
7. 3 cups water
8. 1/2 teaspoon tamarind paste
9. 1/4 teaspoon turmeric
10. 1 teaspoon salt
11. 1 tablespoon sambhar powder
12. 1 cup tomato juice
13. 1-2 tablespoon chopped fresh cilantro

Method:

• In a medium size saucepan put the oil, mustard seeds, cumin seeds, methi seeds (also known as fenugreek seeds), chana dal, and the dried red chili pieces. Heat over high heat until the mustard seeds pop for about 15 seconds.
• Quickly stir in the water and tamarind paste. Add the turmeric, salt and rasam powder (available at Indian spice stores), and stir again. The recipe ingredients state to add 1 Tablespoon sambhar powder, but it should actually be rasam powder. The computer would not accept the word rasam.
• Bring the liquid to a boil, reduce heat and simmer 5-10 minutes. Add the tomato juice and simmer 5 more minutes.
• Turn off heat and garnish with the cilantro.
• Instead of the dried red chili pieces, you can use one or two serrano chilies, sliced in half length-wise.
• If you have tomatoes that you want to use up, increase the water to 4 cups, eliminate the tomato juice, and add the tomatoes after the mustard seeds have popped.

Chettinad Egg Curry

Ingredients:

1. 6 eggs - hardboiled
2. 3 tsp coriander powder
3. 1 1/2 tsp chilli powder
4. 1 tsp fennel seeds
5. 1 tsp cumin seeds
6. 1/2 tsp turmeric
7. 1/2 ginger, 2 tsp garlic paste
8. 2 tbsp oil, 1/2 tsp fenugreek seeds
9. 1/2 tsp fennel seeds
10. a 2 inch cinnamon stick
11. 3 onions - ground
12. 250 gm tomatoes - peeled,seeded & ground
13. 250 ml water
14. 350 ml coconut milk
15. 1 tbsp lime juice
16. chopped coriander

Method:

1. Peel eggs and halve lengthwise.
2. For the spice paste, grind coriander powder, chilli powder, 1 tsp fennel seeds, cumin, turmeric, ginger and garlic together with 2 tbsp water.
3. Heat oil, fry fenugreek and fennel seeds with the cinnamon for 10 seconds. Stir in onion. Cook until golden.
4. Add spice paste, cook once more for 5 minutes pouring in a little water to prevent scorching. Stir in tomatoes.
5. After 3 minutes, pour in water and simmer for 15 minutes. Pour in coconut milk. Reheat. Sharpen with limejuice.Season.
6. Add eggs and serve.

Sole Dore

Try out the Sole dore.. a yummy preparation with fish and some fries.. Click on the video in the right side. If u missed it , you can always find it in the pictures and videos archive...

Chef Tomatza'z Fruit Punch..

Try out Chefs Fruit punch... and u'll be asking for more!! Click on the video on the right side and enjoy... if you dont find it there.. u can always find it in the pictures and videos archive!

COKE FLOAT

Heres another one for the kids..

Indgredients:

1. 1/2 liter of soda (coke, pepsi..etc)
2. Ice cream

Method:

• Take a cup and Put a scoop or more of ice cream in the cup.
• Pour Coke over the ice cream in the cup.
• Stir it up a bit.
• Stick a straw in the cup.
• Enjoy your float.

Chocolate covered crunchies!

Here's something for the kids....

Ingredients:

1. 3-4 bars of chocolate ( I used cadburys! :D) : Melted
2. 1/2 a cup of peanuts/cashewnuts/almonds/walnuts
3. 3 tbsps powdered sugar
4. 1 inch piece of butter
5. 1 cup of Rice Krispies/corn flakes/oats

Method:

• Mix all ingredients well.
• Make into small balls.
• Chill thoroughly.

Tip:

• Double boil chocolate for melting.

Devilled Eggs

Ingredients :

1. 6 eggs
2. 1/4 tsp prepared mustard
3. 1/8 tsp dill
4. 3 tbsp mayonnaise
5. 1/8 tsp white pepper
6. 1/8 tsp paprika
7. 1/8 tsp salt
8. 1-2 tsp milk

Method:

• Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
• Remove from heat and place in ice water. Let cool down to room temperature.
• Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
• Mash egg yolks with a fork and add all ingredients except for paprika.
• If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. )
• Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
• Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.

I got this recipe online.. i tried it..and its yum!!!

Caramel Custard

Ingredients:

1. 75 gm grain sugar
2. 75 ml cold water
3. 2 eggs
4. 2 yolks
5. 450 ml milk
6. 1 heaped tbsp castor sugar
7. 1 tsp vanilla essence

Method:

• Beat eggs and yolks together with vanilla essence. Add milk while stirring. Strain the mixture.
• Dissolve sugar and water together until caramelized. Line serving cup with the caramel. Pour the custard over the caramel.
• Cover with foil and bake in a shallow tray full of water for half an hour at moderate heat. Turn out and cool, then serve.