Competition recipes Palace August'10

Oriental Stir Fry

Ingredients:

1) 1½ lb Beef Roast, lean (or steak)

2) ½ lb Fresh Mushrooms, chopped

3) 2 Celery Stalks (centers)

4) ¼ medium Green Pepper, diced

5) 3 Green Onions, chopped

6) ½ lb Bean Sprouts

7) ¼ lb Snow Peas

8) 1 lb Fresh Green Beans

9) 1 small can Bamboo Shoots

10) 1 cup Water Chestnuts

11) 1 Beef Bouillon Cube S

12) ¼ cup Soy Sauce (or more)

13) 1 medium Carrot (sliced thinly)

14) 1 packet Chowmein Noodles

15) 1 cup Brown Rice

16) Salt (to taste)

17) Oil (for cooking)

Method:
1. Take a large wok and put some oil in it. When hot, saute beef in it, until it turns brown. Add beef bouillon to it and saute for some time.
2. Now, add all the ingredients in it, except for noodles and rice.
3. Stir the vegetables as often as you can, from bottom to top to sides. Keep them covered in between stirrings. Remove from heat when the vegetables are tender.
4. Now, prepare the rice and noodles, according to package directions.
5. Heap the meat and vegetable mixture over rice or noodles or both & then top it with soy sauce.
6. Oriental Stir Fry is ready to eat.

• Egg Pakora (Egg Bhajji)
  

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Ingredients to prepare egg pakora
Recipe:
(Serves two)
6 boiled eggs
1 cup gram flour (Besan Flour)
1/2 tsp each of salt, red chilli powder,
1/4 tsp each of cumin & ajwain/vaamu
A pinch of baking soda
Quarter cup of water
Peanut Oil for deep-frying
Preparation:
1. Cut each egg into 3 circular pieces. I removed yellow from some pieces, but you can keep it if you like to.
2. Gram flour is a fine yellow flour made from garbanzo beans or chanadal. Put the gram flour into a bowl; add salt, red chilli powder, cumin and baking soda. If you want, you can also add ginger-garlic paste to get the extra kick. Stir in these ingredients well. Add quarter cup of water to them and mix thoroughly. Add water if needed, the prepared batter must be tight (tighter than pancake batter and regular bhaji batter). It should form thick coating around the eggs when they are dipped in the batter.


3. Fill one-third of a large deep skillet with oil and heat the oil until it is very hot.
4. Dip the egg pieces one by one into batter, taking caution to coat the egg all around with the batter. This is important because there will be a mini explosion if raw egg touches the hot oil, as you may already know, and that is why the need for a thick batter. Now take the dipped egg pieces and drop them gently into the hot oil, few at a time.
5. Fry the egg pakoras until they are golden brown, turning frequently. Remove them with a slotted spoon and drain well on absorbent paper towels.
Arrange the pakoras on a platter and serve them hot or warm with ketchup or cilantro chutney.

These small egg pakoras are quick and easy to prepare and irresistible as snack.