Hyd Hotel » CORN FLOUR

CRISPEDVEGETABLES

admin — Mon, 11 May 2009 06:09:53 +0000

CRISPED VEGETABLES RECIPE:

INGREDIENTS:-

Potatoes -115Gr,

Carrots -115Gr,

Beans -115Gr,

Refined flour -5Gr,

Corn flour -75Gr,

Eggs -1,

Ajunomotto -1 pinch,

Salt –to taste,

Pepper –to taste,

Fat –deep frying.

PREPARATION OF CRISPED VEGETABLES:-

Sieve the flour add salt water and make a batter.
Cut the Vegetables into Juliennes.
Add Pepper Powders to batter. Then dip Vegetables.
Heat oil and fry batter Vegetables in it. Till it gets crispy.
Garnish the crisped Vegetables with coriander leaves, Serve hot.

CHICKEN MANCHURIA RECIPE:

admin — Mon, 11 May 2009 05:58:14 +0000

CHICKEN MANCHURIA RECIPE:

INGREDIENTS:-

Chicken -225Gr,

Refined flour -115Gr,

Corn flour -50Gr,

Eggs -2,

Ginger –Small piece,

Garlic -5Gr,

Soya sauce -10Ml,

Ajunomotto -1/2tsp,

Coriander leaves -1/2tsp.

PREPARATION OF CHICKEN MANCHURIA:-

Clean and wash and cut chicken into dices.
Prepare batter with refined flour, corn flour, eggs, Ginger –Garlic paste, Ajunomotto, Salt, prepare Chicken Fitters.
Heat fat add chopped Garlic and Green chilli sauté for sometime. Add little Water and then add salt, Ajunomotto, Soya sauce and cook some time.
Then Add Chicken fitters and fry for some time.
Serve hot Garnished with Chopped Coriander leaves.

SPRING ROLLS RECIPE

admin — Mon, 11 May 2009 05:54:12 +0000

SPRING ROLLS RECIPE:

INGREDIENTS:-

Carrots -115Gr,
Beans -115Gr,
Cabbage -115Gr,
Refined flour -340Gr,
Onions -%0Gr,
Ginger -1/2tsp,
Salt –to taste,
Baking powder -1/2tsp,
Eggs -3,
Corn flour –for rolling,
Fat –To frying.

PREPARATION OF SPRING ROLLS:-

Sieve flour, baking powder and Salt together. Make a well in centre. Add lightly beaten eggs.
Make a stiff dough using a little cold water is necessary sprinkle a pastry with corn flour and knead dough gently till smooth.
Roll out water thin and cut in 7.5cm squares.
Mix minced Veg with other ingredients and place heaped tsp of minute in middle of each square.
Fold cross wise and press edges together firmly, using a little water.
Deep fry in smoking fat until deep brown or boil in soup. Then fried, seive with a sweet and sour sauce.

CHICKEN CORN SOUP

admin — Wed, 06 May 2009 11:52:24 +0000

CHICKEN CORN SOUP :

INGREDIENTS :-

Sweet corn – 1/2tin

Chicken stock -350Ml,

Corn flour -15Gr,

Celery -15Gr,

Ginger -1flake,

Garlic -1flake,

Bayleaf -a few,

Chicken dice -55Gr,

Eggs -2,

Salt & Pepper -to taste.

PREPARATION:

To prepare Sweet Corn Soup, At first Boil the Chicken bones using water, Bay leaf,salt and pepper corn,Cook till Chicken bones get Tender.
strain the Stock after Cook.
Add Corn Flour blended well to the Stock.
Pour The Sweet corn ones the Stock Boiled stir and mix well.
Add break Eggs to the Mixture, Remove and serve hot.

HOT & SOUR SOUP

admin — Tue, 05 May 2009 05:55:51 +0000

INGREDIENTS :-

CHICKEN STOCK -800Ml,

SHREDDED VEGETABLES(CARROTS,CAPSICUM,SPRINGS) -180Gr,

PEPPER – 2Gr,

CHILLI OIL -2Gr,

SHREDDED CHICKEN -150Gr,

SALT -6Gr;

SOYA SAUCE -5Gr,

VINEGAR -10Ml,

CORN FLOUR -20Gr.

PREPARATION :-

BRING CHICKEN STOCK TO BOIL.

ADD THE SHREDDED VEGETABLES AND COOK FOR 2-3 MINUTES.

ADD SHREDDED CHICKEN, ADD SALT AND SOYA SAUCE.

WHEN STOCK IS BOILING, ADD ADD CORN FLOUR DISSOLVED IN WATER.

POUR A FEW DROPS OF CHILLI OIL, VINEGAR AND PEPPER POWDER IN EACH SOUP CUP.

POUR THE HOT SOUP OVER AND SERVE HOT, GARNISH WITH SPRING ONION LEAVES.