• Chinese Chicken - 08

    From Dave Drum@1:2320/105 to All on Thu Jan 2 15:13:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chinese Chicken w/Garlic Sauce
    Categories: Poutlry, Vegetables, Rice
    Yield: 4 servings

    2 tb Cornstarch
    1/4 c Soy sauce
    2 tb Water
    2 tb Honey
    2 tb Sesame oil; divided
    1 1/2 lb Boned, skinned chicken; in
    - 1" pieces
    2 md Red bell peppers; in 1"
    - pieces
    3 cl Garlic; minced
    4 Green onions; thin sliced
    1 tb Sesame seeds
    Hot cooked rice

    In a small bowl, whisk the cornstarch, soy sauce, water
    and honey until blended.

    In a large skillet, heat 1 tablespoon of oil over
    medium-high heat. Add the chicken, and cook and stir
    until no longer pink, 4 to 5 minutes. Remove the chicken
    from the pan.

    In the same pan, heat the remaining 1 tablespoon oil
    over medium-high heat. Add the sliced red peppers, and
    cook and stir until crisp-tender, 2 to 4 minutes. Add
    the minced garlic and cook and stir for 1 minute longer.

    Whisk the cornstarch mixture, and then add it into the
    pan, stirring as you go. Bring the sauce to a boil. Cook
    and stir until thickened, 1 to 2 minutes.

    Add the chicken back to the pan. Stir and heat through.

    Take the Chinese chicken with garlic sauce off the
    stovetop and serve with rice. Sprinkle with green onions
    and sesame seeds before digging in.

    Taste of Home Test Kitchen

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Ben Collver@1:124/5016 to All on Sat Jul 19 10:26:37 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Punjabi Kadi Pakora (Chickpea Fritters In Spicy Yogurt Gr
    Categories: Gluten free, Indian
    Yield: 2 Servings

    MMMMM--------------------------PAKORAS-------------------------------
    3/4 c Besan (chickpea flour)
    1/4 ts Jing powder (asafoetida)
    1/2 ts Turmeric powder
    Water; for batter
    1/4 ts Salt
    Vegetable oil; for frying

    MMMMM---------------------------KADHI--------------------------------
    1 1/2 c Plain whole milk yogurt;
    - slightly sour
    7 tb Besan (chickpea flour)
    1/2 ts Turmeric powder
    1 ts Red chilli powder;
    - adjust to tolerance
    1 ts Kasuri methi (dried
    - fenugreek); crushed
    2 1/2 c Water; up to 3 c
    3 tb Pure mustard oil or ghee
    1 ts Cumin seeds
    1 pn Hing powder; generous
    1/2 ts Fenugreek seeds
    1/2 ts Fresh ginger; minced
    1 ts Coriander seeds;
    - coarsely crushed
    2 Whole red chillies
    3/4 ts Garam masala
    Salt; to taste

    MMMMM--------------------------GARNISH-------------------------------
    2 tb Ghee
    1/2 ts Cumin seeds
    2 Thai green chillies;
    - up to 3; slit open,
    - seeded if you want,
    - adjust to tolerance
    - (optional)

    It is very important that the yogurt is sour when you make kadhi,
    else will not taste good. You can leave the yogurt overnight at room
    temperature or inside the oven to let it sour.

    This recipe yields a soupy kadhi, if you like yours thick, just add
    extra 1 to 2 tb besan.

    Pakoras:

    In a medium bowl, mix up besan, hing, and turmeric powder. Slowly
    start adding water and with the help of a handheld beater or whisk,
    whip up to make a thick batter. Once properly whipped the batter will
    be fluffy and pale yellow. Add more or less water as needed to make a
    batter similar to how thick you would make for dipping hot dogs when
    making corn dogs.

    Meanwhile, heat sufficient oil in a wok or deep fryer. When you see
    ripples on the oil surface, mix the salt with the batter and drop
    small portions (about 1/2 tb) into the fryer, either with a spoon or
    help of your fingers. Deep fry in small batches on medium heat until
    pakoras are golden brown. Drain on a paper towel and set aside.

    You can make pakoras as big or small as you like. Just note that these
    expand a little once added to the warm broth. Chopped onions,
    parboiled potatoes, or any kind of herbs can be added to the batter
    for extra flavor.

    Kadhi:

    In a bowl, combine besan, yogurt, turmeric & red chilli powder, kasuri
    methi (if using), salt to taste, and water to make a lump free smooth
    mix. Let stand.

    In a heavy bottomed pot, heat mustard oil to smoking point. Remove
    from heat and let cool for around 1 to 2 minutes else spices will
    burn. Add cumin, fenugreek, and coriander seeds along with hing &
    whole red chillies. Return to stove top. When spices begin to
    splutter and you smell the aroma, add minced ginger. Let cook for 10
    to 15 seconds.

    Next, remove the pot from stove again and slowly add the besan-yogurt
    mixture and mix thoroughly. Return to medium heat and let the kadhi
    come to a boil. Dont be tempted to rush this else kadhi will curdle.
    Once you see the kadhi starting to bubble, turn the heat to low add
    the garam masala and let the kadhi simmer for 10 to 15 minutes until
    it thickens and is rich yellow in color. Let sit until ready to serve.

    When ready to serve, warm up the kadhi on medium until you see
    bubbles on the sides of the pot. Add the pakoras and let simmer, not
    boil, for about 5 to 8 minutes.

    continued in part 2

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