Indian Food-Aloo Palak

Aloo Palka

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste
METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

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Rare Recipes-Spicy Chicken Fillet Sandwich

Spicy Chicken Fillet Sandwich

6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic
powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast
fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted
pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of
the chicken is breaded.
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7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the
chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a
hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the
inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.
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World Famous Hamburgers

World Famous Hamburgers

Chili
1 pound ground beef (not lean)*
1/4 cup flour plus 1 1/4 cups flour
1 1/3 cups beef broth
4 cups water
3 tablespoons chili powder
2 tablespoon grated (and then chopped) carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoons granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder
3 pounds ground beef
8 hamburger buns
16 slices Kraft cheddar cheese Singles
1/2 cup diced onion
32 to 40 hamburger pickles (slices)
8 slices large beefsteak tomato (1/2-inch thick)
1/4 cup yellow mustard
1. Prepare the chili by first browning the meat in a large saucepan over medium heat. Crumble
the meat as it browns. When the meat has been entirely cooked (7 to 10 minutes), pour the meat
into a strainer over a large cup or saucepan. Let the fat drip out of the meat for about 5 minutes,
then return the meat back to the first saucepan. Cover and set aside.
2. With the fat from the meat, we will now make a roux -- a French contribution to thicker
sauces and gravies usually made with fat and flour. Heat the drippings in a saucepan over
medium heat (you should have drained off around 1/2 cup of the stuff). When the fat is hot, add
1/4 cup flour to the pan and stir well. Reduce heat to medium/low, and continue to heat the roux,
stirring often until it is a rich caramel color. This should take from 10 to 15 minutes. Add the
beef broth to the pan and stir. Remove from heat.
3. Meanwhile, back at the other pan, add the water to the beef, then whisk in the remaining 1 1/4
cups flour. Add the ro ux/broth mixture and the other chili ingredients and whisk until blended.
Make sure your grated carrot is chopped up to the size of rice before you add it.
4. Crank the heat up to medium/high. Stir often until you see bubbles forming on the surface of
the chili. Turn the heat down to medium/low, and continue to simmer for 15 to 20 minutes, or
until thick. The chili should be calmly bubbling like lava as it simmers. When it's done cooking,
take the chili off the heat, cover it, and let it sit for 30 minutes to an hour before using it on the
burgers. It should thicken to a tasty brown paste as it sits.
5. To make your hamburgers, you'll first divide 3 pounds of hamburger into 16 portions of 3
ounces each. Grill the burgers on in a hot skillet or on an indoor griddle for 4 to 5 minutes per
side or until done. Use some salt and pepper on each patty.
6. Build the burgers by lightly toasting the faces of the hamburger buns. Turn them over into a
hot skillet or a griddle on medium heat.
7. Place one patty onto the bottom bun.
8. Position two slices of cheese on the meat.
9. Place another beef patty on the cheese.
10. Spoon about 1/3 cup of chili onto the beef patty.
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11. Sprinkle about 1 tablespoon of diced onion onto the chili.
12. Arrange 4 to 5 pickle slices on the onion.
13. Place a thick slice of tomato on next.
14. Spread mustard over the face of the top bun and top off your hamburger by turning this bun
over onto the tomato.
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All About Pizza-New York Style Dough

New York Style Dough
1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and
press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for twelve minutes.
Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
Shape each portion by sliding your palms across the top portion of dough while
curving your fingers inward toward each other and "tucking" the dough into
the center. You want a dough ball without visible seams except the bottom. Set
formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours
at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough ball. Work from the
edges to the center. Place both hands within the shell edge and stretch with
fingertips and palms maintaining an even pressure. Or, use a lightly floured
rolling pin to stretch to desired shape.
Cooking pizzas with this dough should be done on a baking stone. Using a pan
will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.
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