Millet (ragi). Muffins

 ( RAGI.)   muffins - (millet )

Ingredients

Ragi.      1 cup

Baking soda  2 tsp

Egg.               1 no

Walnut.          4 tbs(chopped)

Dates.           4tbs (chopped)

Raisins            3 tbs

Vanilla essence.    2 tbs

Coconut milk (thick).  1 cup

Honey.            4 tbs

Butter.   125  grms

1. Sieve  baking  soda and ragi together for 3 times. Keep it aside.

2. Beat egg well. Mix melted butter,vanilla,coconut milk and fold in the ragi.(millet).

3. Gently mix the dry fruits.

4. Pour the mixture into the muffin mould and bake for 20 minutes - temp. 180 deg.Celsius ( 350 deg.f) .

5.bake for another 10 minutes ...  Temp. 150deg c. (300 deg. F.)

MENU.jpg

Sent from BlackBerry® on Airtel

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.

Caribbean chicken

Chicken. 1kilo
Coriander. Powder. 4 tbs
Cumin powder. 1 tsp
Oil. 2 tbs
Orange juice. 4 tbs
Lemon juice. 2 tbs
Mango paste. 4 tbs
Stock. 6 cups
Salt and pepper. To taste

Method of preparation
1.Marinate chicken with coriander powder,cumin powder,mango paste and salt.
2.Heat oil.Saute marinated chicken.
3.Add orange juice and lemon juice.Cook for 10 minutes.
4.Add stock,salt and pepper to
Taste.
5.Cook till done and serve hot.



Sent from BlackBerry® on Airtel

IMG00031-20090607-1843.jpg

WHEELS RESTAURANT
Sent from BlackBerry® on Airtel

SRILANKAN CHICKEN

CHICKEN. 1 kg
ONION. 100 grams
CINNAMON. 10 grams
CLOVES,CARDAMOM. 5 grams
GINGER GARLIC paste. 1 TBS
CORIANDER POWDER. 4TBS
PEPPER. POWDER. 4 TBS
TOMATO. 4 NOS
TURMERIC. POWDER. 1 TBS
COCONUT. 5. CUPS

1.HEAT OIL.SAUTEE CINNAMON
CINNAMON,CLOVES AND CARDO
MAM.AFTER TWO MINUTES ADD
CHOPPED ONION , AFTER 5 MINUTES ADD tomato.
2.ADD GINGER GARLIC PASTE.SAUTE WELL.

3.CUT CHICKEN. IN CUBE SHAPE.
ADD WITH THE COOKED MASALA.
SAUTEE WELL.
4.PUT CORIANDER POWDER,TURMERIC POWDER,SALT
AND PEPPER .
5.TAKE 2 EXTRACTS OF MILK FROM
COCONUT.
6.ADD SECOND EXTRACT OF MILK
AND. COOK.
7.CHECK FOR TASTE AND MAKE
THE FIRE LOW.ADD FIRST EXTRACT
OF COCONUT MILK - TAKE OUt
FROM FIRE BEFORE BOILING.
Sent from BlackBerry® on Airtel

HAINANESE CHICKEN RICE

INGREDIENTS

BASMATHI RICE 1/2 KILOS
CHINESE ROASTED CHICKEN CUBED 150 GRAMS
CAPSICUM 60 GRAMS
CRUSHED GARLIC 4 FLAKES
JULIENNE GINGER 1/2 TBS
CRUSHED CELERY 1 SPRIG
SOYA SAUCE 1/2 TBS
OIL 30 ML
SPRING ONION SMALL BUNCH
MUSHROOM 100 GRMS

METHOD OF PREPARATION

BOIL RICE.DRAIN IT WHEN IT IS NOT FULLY DONE.
HEAT OIL ,ADD GINGER AND GARLIC-SAUTEE.WHEN IT BECOME BROWN ADD VEGETABLES AND CHICKEN.SAUTEE WELL.
ADD RICE ,SALT AND PEPPER SOYA SAUCE AND TOSS.
ADD MUSHROOMS AND STIR WELL.

GARNISH WITH CHOPPED SPRING ONION.

 

HYDERABADI BIRIYANI

CHICKEN 1 KG
RICE 1 KG
DALDA(OIL) 200 GRAMS
CINNAMON 10 GRAMS
CARDAMOM 5 GRAMS
CLOVES 5 GRAMS
ONION 200 GRAMS
MINT LEAVES 50 GRAMS
CORIANDER LEAVES 15 GRAMS
GINGER GARLIC PASTE 2 TBS
LEMON 2 NOS.
GREEN CHILLY 60 GRAMS
OIL 4 TBS
CASHEW PASTE 6 TBS


METHOD OF PREPARATION
1.HEAT DALDA,SAUTE CINNAMON,CLOVES,CARDAMOM ,STIR FOR TWO MINUTES. ADD ONION-SAUTE.
2.WHEN ONION BECOME LIGHT BROWN ADD MINT AND CORIANDER LEAVES.
3.ADD BASMATHY RICE ,SAUTE FOR 10 MINUTES IN LOW FLAME.
4.ADD BOILED WATER (WATER SHOULD BE DOUBLE THE QUANTITY OF RICE)AND SALT.BRING TO BOIL.KEEP COVERED.
5.MARINATE CHICKEN WITH HALF THE QUANTITY OF GINGER GARLIC PASTE,LEMON JUICE,SALT AND LITTLE OIL.KEEP FOR 2 HRS.
6.FRY CHICKEN TILL COOKED.
7.HEAT OIL-ADD REMAINING GINGER GARLIC PASTE,LEMON JUICE,GREEN CHILLY AND CASHEW PASTE.COOK WELL.
8.MIX WITH RICE.
9.SERVE HOT WITH PINEAPPLE RAITHA .(RAITHA--IS MADE OF DICED PINEAPPLE,CURDS,SALT AND RED CHILLY POWDER).



2.

CAJUN SANDWICH

SHREDDED CHICKEN (BOILED) 100 GRAMS
SLICED ONION 50 GRAMS
SHREDDED CABBAGE 50 GRAMS
MAYANNAISE SAUCE 50 GRAMS
SALT AND PEPPER TO TASTE

MIX ALL INGREDIENTS TOGETHER.

PLACE BETWEEN 2 SLICES OF BREAD.

SERVE WITH TOMATO SAUCE AND FRENCH FRIES.

CHICKEN PREPARATIONS

CHICKEN HAS CERTAIN GLAMOUR ABOUT IT.LIKE THE LITTLE BLACK DRESS , IT IS CHICK AND ADAPTABLE ANYWHERE.
CHICKEN GUMBO SOUP

STOCK 4 CUPS

TOMATO 2 NOS

LADIES FINGER 50 GRAMS

PEPPER POWDER TO TASTE

ROASTED CHICKEN 50 GRAMS

BUTTER 1TBS

CAPSICUM I NO.

1. HEAT BUTTER,PUT CHOPPED TOMATO,CAPSICUM,ONION & LADIES FINGER.SAUTE FOR 5 MINUTES.
2. ADD STOCK AND BOIL.LET IT SIMMER.
3. ADD SALT AND PEPPER.
4. ADD CHOPPED CHICKEN .SERVE HOT.