Google+ Indian Recipes 65 | Chettinad Samayal | Andhra Vantalu | Tamil Cooking | Indian Non Veg Specials | Tamil Telugu Spices English meanings - Part 2

Green Velvet Coffee Mug Cake Recipe (Spring Special)

Ingredients :

1. Self Rising Flour – 1/2 cup

2. Low Fat Milk – 1/4 cup

3. Egg / Muttai – 1

4. Sugar / Sarkarai – 4 Tbs

5. Chocolate Syrup – 1 Tbs

6. Vanilla Extract – 1 Ts

7. Green Food Color – 2 drops

8. Vinegar – 1/2 Ts

9. Oil / Yennai – 2-3 Tbs

10. Salt

Method :

1. In a mixing bowl add all the ingredients like flour, sugar, chocolate syrup, oil, egg, vanilla extract, green food color and salt. Mix/ beat all the ingredients together using an egg beater

2. Then take another small cup, add milk and vinegar, mix it together and add it to previously prepared flour batter, mix all the ingredients together without forming any lumps

3. Take a coffee mug and pour the cake batter in the cup (fill only till half of the cup so that the cake would have space to rise), microwave it for 90 seconds , remove it from microwave (wear gloves to handle the cup since it would be hot to handle), sprinkle some dessert sprinklers, the recipe is ready

Thai Chili Pepper – About, Nutritional Facts and much more…

Thai Chili :

It has a Scoville of 50,000 to 1,00,000 heat units, There are three colors green, red and yellow. These chili’s are small and thin with tapering ends.They are also commonly called as Bird’s Eye Chili’s because if you look them from stems side they resemble a bird’s eye. Thai Chili belongs to the species Capsicum Annuum, These chili’s are found mostly in Southern parts of Asia

Nutritional Facts :

They have vitamins like vitamin A, B and C, they have high fiber, do not contain any saturated fat, less in calories

Culinary Purpose :

They are used in thai cusines, they are also available as sauces, stir fry dishes, soups and etc.,

Chinese Special Kung Pao Chicken Recipe

Ingredients :

1. Chicken / Kozhi (breast pieces) – 1 cup

2. Green Onion / Vengayathaal – 4/5

3. Celery Sticks / Sivarikkeerai – finely chopped – 1/2 cup

4. Water Chestnuts – 1/2 cup

5. Peanuts / Nila kadalai

6. Ginger and Garlic / Inji and Poondu – minced

7. Soya Sauce

8. Vinegar

9. Corn Starch – dissolved in water – two 1/2 cups (one for marination and another for making the sauce)

10. Red Chile Paste

11. Dried Red Chili / Kaaintha Milagai

12. Sesame Oil / Nallennai

13. Salt

Method :

1. In a bowl add soya sauce, vinegar, corn starch water, oil, and chicken, marinate the chicken for at least 30 minutes

2. To prepare the sauce take a small bowl and add the ingredients like vinegar, soya sauce, corn starch water, oil and red chili paste. Mix all the ingredients together

3. Take a pan add oil and heat it, fry the chicken pieces, then set them aside. In the same pan add ginger, garlic, peanuts, dried red chili’s, saute them well, then add the vegetables like green onions, celery sticks, water chestnuts, saute all the ingredients.

4. Now add the previously prepared sauce, mix them well, then add the chicken pieces, saute all the ingredients together for 3-4 minutes/ until all the ingredients are cooked well, the recipe is ready (add salt carefully by tasting the dish because the sauces added to the dish already has salt in them)



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