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TURKISH FESTIVAL WASHINGTON DC 2010

THAI FOOD FESTIVAL AT WHEELS RESTAURANT

YOU ARE WELCOME  TO COME AND TASTE  THE GREAT THAI CUISINE  FROM NOVEMBER 1ST  TO 20TH 2010.THE RESTAURANT IS OPEN FROM 11 AM TO 11 PM ON ALL DAYS INCLUDING SUNDAYS.
www.wheelsrestaurant.com

CHILLY PANEER (COTTAGE CHEESE)

INGREDIENTS
1.PANEER  (DICED)                                     2 CUPS
2.ONION  (DICED)                                          MEDIUM SIZE 2 NOS
3.CAPSICUM   (DICED)                                1 NO
4.CORN FLOUR                               2 TBS
5.SOY SAUCE                                   1 TBS
6.RED CHILLY POWDER                2 TBS
7.PEPPER POWDER                         1 TBS
8.AJINOMOTTO                              1 TSP (OPTIONAL)
9.SALT                                               TO TASTE
10.OIL                                               2 CUPS
11.SUGAR                                         2 PINCH

METHOD OF PREPARATION
1.MAKE A BATTER WITH CORN FLOWER,GINGER GARLIC PASTE,1 TBS RED CHILLY POWDER,SOY SAUCE AND SALT.
2.DIP BATTER FRIED  PANEER IN THE BATTER AND DEEP FRY TILL IT BECOME GOLDEN BROWN IN COLOUR.
3.SAUTE  CAPSICUM AND ONION.
4.ADD PEPPER POWDER,RED CHILLY POWDER,AJINOMOTTO AND SALT.
5.ADD PANEER AND SAUTE FOR 2 MINUTES ,ADD SUGAR.
6.SERVE HOT.

CHILLY   CHEESE BURGER



BURGER BUN                                                  1 NO

GROUND  CUMIN                                           ½  TEA SPOON

ONION   PASTE                                                ½ TEA SPOON

GROUND BEEF(COOKED)                        200 GRAMS

CHILLY  POWDER                                           1 TBS

GARLIC  PASTE                                                 ¼  TEA SPOON

CHEESE                                                                  1 SLICE

SALT

METHOD OF PREPARATION

1.MIX GROUND BEEF  SEASONINGS  AND MAKE A  PATTIE.

2.PLACE CHEESE,ONION RING , TOMATO SLICES  AND LETTUCE ALONG

   WITH PATTIE BETWEEN THE BUN SLICES.

  SERVE HOT

SCOTCH BROTH




MUTTON                                                               1 CUP

STOCK                                                                  4 CUPS

CARROT                                                               1 CUP

ONION                                                                   ½ CUP

PEPPER                                                                  1 TSP

PEARL BARLEY                                                  2 TBS

TURNIP                                                                  ½ CUP

PARSLEY                                                                2  SPRIGS

CELERY                                                                  2 TBS

SALT                                                                       TO TASTE

METHOD OF PREPARATION

1.WASH BARLEY

2.CLEAN AND CUT MEAT AND COOK FOR 15 MINUTES,KEEP ASIDE FOR HALF AN HOUR.
   COOK FOR 1 MORE OUR IN A SLOW FIRE….. TO GET A GOOD STOCK.
  SIEVE  AND TAKE THE STOCK.
3.ADD DICED VEGETABLES ,BARLEY AND SEASONINGS AND SIMMER FOR 2 HRS.

4.ADD MEAT DICES.

5.GARNISH WITH CHOPPED PARSELY.

FISH IN PEKING SAUCE

1. INGREDIENTS

1.FISH SLICES                            3 CUPS
2.CHOPPED GARLIC                  2 TBS
3.CHOPPED ONION                   1/2 CUP
4.CHOPPED CAPSICUM              1/2 CUP
5.CELERY                                   1 TBS
6.RED CHILLY(WHOLE)           2 NOS
7.TOMATO SAUCE                   1 TBS
8.CHILLY PASTE                           1 TSP
9.PEPPER POWDER                    1 TSP
10.SPRING ONION                    TO GARNISH
11.SALT                                      TO TASTE
12.OIL                                          1 CUP
 13.LEMON JUICE                      1 TBS
14.MUSTARD POWDER             1/4 TBS
15.SUGAR                                     1 TSP
16.STOCK
17.CORN STARCH                     1 TBS

METHOD OF PREPARATION

1.CLEAN AND CUT FISH  INTO 1 1/2 --1/4  SLICES.
2.MARINATE FISH IN THE PASTE MADE OF PEPPER POWDER,MUSTARD POWDER,SUGAR,LIME AND SALT.MAKE A BATTER WITH CORN STARCH SALT AND PEPPER.
3.FRY THE FISH AFTER 1 HOUR.
4.HEAT OIL AND SAUTE GARLIC,CELERY,ONION,RED CHILLY AND CAPSICUM.
5.ADD TOMATO SAUCE AND CHILLY PASTE.SAUTE FOR ONE MINUTE.
6.ADD STOCK AND CHINESE MASALA.THICKEN WITH CORN STARCH SOLUTION.
7.ADD BATTER FRIED FISH .SERVE HOT GARNISHED WITH CHOPPED SPRING ONION.