Chewy Oatmeal Cookies

 Chewy Oatmeal Cookies 

Ingredients and quantities:

• 1 cup all purpose flour
• 3/4 tsp salt
• /2 tsp baking soda
• 4 tbsp of butter or 56g
• 1/2 cup oil
• 1/4 tsp cinammon 
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla
• 3 cups rolled oats
• 1/2 cup

Garam Masala - Guyana Style

Garam Masala 

Ingredients 

• 1 Cup of Geera (Cumin seed)
• 1 Cup Dhaniah (Coriander seeds) 
• 1 1/2  Cup Black pepper
• 3/4 Cup  Black Mangrile (Kalonji seed)
• 3/4 Cup Mathi (Fenugreek seeds)
• 1/2 Cup Souph (Fennel Seed)
• 1/2 Cup of Clove
• 3 Sticks of Spice (Cinnamon)

• Add dye Tumeric Powder
• 3 Belleaf
• Mustard seed (brown)
• Star Anise 

Garam Masala -Spices Mixture　

3 sticks of Turmic dye
12 seeds of carmodon
4 Start spice
12 Clove
1 Bay Leaf 　
1/4 cup (2 oz ) of whole Blackpepper
1 oz Mustard seed (brown)
1 oz Fenel seed
1 oz Mati (Fenedreek Seed)
1 oz Courienda　
1/4 cup (2 oz) Coulengie (mangrile)
1/3 cup (3 oz) Cumin seed geera

Korean Tteokbokki (Spicy Rice Cakes)

Preparation

22 oz rice cake soak in warm water for 20 mins
6 oz fish cake cut into bite sizes
2 green onions sliced (Shallots)
2 hard boil eggs

Method 

In a pot add
4 cups of Korean ultimate stock or chicken stock
3 tbsp. gochujang
3 tbsp. soy sauce
3 tbsp. sugar
add 22 oz. rice cake soak
add 6 oz. fish cake cut
1 tsp gochugaru (Korean red pepper flakes)
Add green onions
add white sesame seed

Thai Food - Cashew Chicken!

Thai Food -  Cashew Chicken!

Gai=Chicken, Pad= stir Fry, Med Ma Muang Himmapaan= Cashew

Prepare Chicken (breast or Thighs)

1. 400g Chicken breast Cut into strips no thinner than 1/2" and marinade
2. or chicken thigh into 1/2" cube 
3. 2 tsp soy sauce + 1.5 Tbsp. water - mix well and marinade 

Prepare Sauce

1. 1 Tbsp. Oyster Sauce
2. 1 Tbsp. soy sauce
3. 1 tsp fish sauce 
4. 1 tsp Golden mountain sauce (Thai sauce) Substitute with ether (Maggie seasoning, or more fish sauce)
5. 2 tsp toasted sesame oil
6. 1.5 tsp sugar
7. 1.5 Tbsp. Thai Chili Paste

Prepare Veg Plates

1. Plate 1 -  4 cloves Garlic, 1/2 Onion
2. Plate 2 -  2 cups of Bell Peppers (Green, Red, yellow) 1" Cubes diced
3. Plate 3 -  3/4 -1 cup roasted Cashews, 2 green onions (scallions)

Method

1. Add a little bit of oil in a wok 
2. add 7-11 dry red chilies 
3. turn on wok (turn heat on LOW) 
4. stir fried until slightly for 1 min 
5. as soon as it puffs (take it out)

1. Now heat the Wok on HIGH 
2. Add chicken in one layer (do not touch it until brown and seer) 
3. Cook chicken until done
4. Take the chicken out once 100% fried brown

Note: if you cook chicken (it will taste like boil chicken) if you fry it, it will taste like fried chicken :)

1. Add garlic to same oil in wok 
2. MEDIUM heat - stir fry until slightly brown
3. Add onions (don't over cook it)

1. Add bell peppers
2. Add Chicken
3. Add all Sause
4. Heat to HIGH 
5. Turn off heat 
6. Add cashew + scallion

Do not allow cashew in sauce too long otherwise it will be saggy
 

How to make Chinese Brown Sauce

Chinese Brown Sauce

How to make Chinese Brown Sauce

Ingredients

In a bowl add 

• 1-2 teaspoon minced ginger
• 1-2 teaspoon minced garlic
• 1 spring onions
• 2.5 tbsp sugar
• 3 tbsp of soy sauce
• 2 tbsp of cooking white/sherry wine
• 1 tbsp of mushroom flavor dark soy sauce
• 1 tbsp of hoisin sauce
• 2 tbsp of oyster sauce
• 1 tsp of sesame oil 
• 1.5 cups of heated chicken stock
• Once cool strain and store in fridge and use within week.

This makes 2 cups of  Chinese Brown Sauce

How to Make Buddha's Delight (Mixed Vegetables Delight)

 How to Make Buddha's Delight (Mixed Vegetables Delight)

Ingredients 10 vegetables

Shittake mushroom
wood ear (Chinese=moor)
Firm Tofu
Napa Cabbage (stack only)
carrot
broccoli
carrots
1 oz bamboo shoots
2 oz baby corn
1 oz water chestnuts
.7 oz snow peas 

• 5 shittake mushroom - soak in 1/2 water
• 5 wood ear soak in water 
• Napa Cabbage (stack only cut 1") 
• 1 oz of carrots cut length wise
• 3 oz of broccoli

• Slurry
• in a cup add 
• 1 tbsp patato starch
• 1 tbsp water and stur
• Blanch carrots for 45 seconds

• 
  
• 
  
• add 2 tbsp oil to Wok
• add napa stack and carrots 
• stir fry for 45 seconds
• add baby corn 
• water chestnuts
• broccoli
• stry fry for 30 seconds
• 
  
• add in rest of vegetables
• stry fry for additonal 45 seconds
• add strained liquid from shittake mushroom
• stry fry until liquid evaporates 
• add in fried tofu 
• stir fry for 15-20 seconds
• 
  
• add 1 cup of brown sauce 
• add 1 tsp sesame oil 
• 
  
• Chinese Brown Sauce

-------------------

1-2 teaspoon minced ginger

1-2 teaspoon minced garlic

1 spring onions

2.5 tbsp sugar

3 tbsp of soy sauce

2 tbsp of cooking white/sherry wine

1 tbsp of mushroom flavor dark soy sauce

1 tbsp of hoisin sauce

2 tbsp of oyster sauce

1 tsp of sesame oil 

1.5 cups of heated chicken stock

Once cool strain and store in fridge fidge and use within week.

Italian Minestrone Soup

8 oz Dry Cannellini Beans

3 cloves Garlic

2 Bay Leaves

Olive Oil

1 Onion, chopped

3 cloves Garlic, minced

2 cups Celery, chopped

2 cups Carrots, chopped

¼ cup Fresh Parsley, chopped

2 Potatoes, cubed

1 qt Peeled Tomatoes

½ tsp Oregano

1-2 qts Water as needed

2 large heads Escarole, rough chop

8 oz String Beans, blanched

1 cup Ditalini Pasta, or your favorite soup pasta

Grated Pecorino Romano Cheese

Salt & Pepper to taste

https://www.youtube.com/watch?v=Uyg2JarrIy8

COOKBOOK:  "Cooking with Grandma Gina" 

Curry Powder

Aromatic/mild
1tbsp cumin seeds
2tbsp coriander seeds
2tbsp turmeric
3 dried red chili
1tbsp green cardamon pods
3 bay leaves
1tbsp fenugreek seeds
1tbsp fennel seeds
1tbsp black mustard seeds
1/2tbsp black peppercorns
1/2tbsp star anise powder

 
Base/the king
2tbsp cumin seeds
2tbsp coriander seeds
2tbsp turmeric
2tbsp dried red chili
1tbsp fenugreek seeds
1/2 tbsp green cardamon pods
 
Hot/the killer
2tbsp cumin seeds
1tbsp coriander seeds
1tbsp turmeric
2tbsp dried red chili flakes
1tbsp fenugreek
2tbsp chilli powder
1tbsp cinnamon

Health-

Drink Water 
Electrolyte

Complete Intermittent Fasting 

Daily Exercise 

1. Eggs - (high protein and fat)
2. Chia seeds (good combo of fat, protein, carbs, rich in fiber)
3. Olives (high fat, low on protein and carbs) 
4. Avacoda - (high in fat and fiber)
5. Nuts - (not sweetened/oiled, might be high carb, high in fat, moderate in protein)
6. Animal proteins (chicken, turkey, beef, fish, lamb
7. Greek Yogurt (low carb)
8. Coconut cream/butter (high in fat)
9. Hard/Aged cheeses (parm, cheddar etc.; high in protein and fat) 
10. Coconut flakes/shreds (unsweetened)

Avoid
High Refine Carbohydrate

Refine Sugar

Indian Chutney recipes

 Indian Chutney recipes

1 Peanut chutney

• peanuts 1/2 cup
• curry leaves a few
• green chillies2 
• ginger a small piece 
• salt
• Asafoetida/hing a pinch
• Oil 1tbsp
• Mustard seeds 1/4 tsp

2 Tomato Onion chutney

• Oil 1 tbsp
• Urad dal 1 tbsp
• Dry red chillies 3
• Onions 2
• Tomatoes 2
• tamarind a small piece
• salt to taste
• Mustard seeds1/4 tsp
• Curry leaves a few

3 Coconut chutney

• Coconut 1/2 
• Green chillies 2
• ginger a small piece
• tamarind a small piece
• Roasted gram 2 Tbsp
• salt to taste
• oil 1 tsp
• mustard seeds1/4 tsp
• urad dal1/4 tsp
• curry leaves a few
• hing/asafoetida a pinch

4  Dosakaya/Mangalore cucumber chutney

• dosakaya 1/4
• oil 1 Tbsp
• channa dal 1 tbsp
• urad dal 1 tbsp
• green chillies 3-4
• salt to taste
• mustard seeds 1/4 tsp
• urad dal 1/4 tsp
• curry leaves a few

5 Green coconut chutney

• coconut 1/2
• Roasted gram 1 tbsp
• coriander leaves a handful
• green chillies 2
• salt to taste
• lemon juice 1 tsp
• oil 1 tsp
• mustard seeds 1/4 tsp
• dry red chilli 1

6 Red chutney

• oil 1 tbsp
• onion 1
• garlic 2-3 cloves
• red chillies dry 3-4
• tamarind a small piece
• roasted gram 1 tbsp
• salt to taste
• curry leaves a few

3 Chutney Recipes

https://www.youtube.com/watch?v=OsgeREAUNH4

Detailed Recipe : 

Schezwan Chutney : 

Soaked & Blended Red Chili : 30

Sesame Oil – 3 tbsp

Regular Oil – 1 tbsp

Garlic – ½ cup

Ginger : ½ inch

Teppal / Triphal / Timoor / Sichuan Peppercons: 1 tsp

Onion – 1 small

Salt – to taste

Soy Sauce : ¼ tsp

Vinegar : 1 tsp

Sugar : ½ tsp

Method : 

• In a pan, add in the sesame oil & regular oil. Heat till smoky, add in the chopped garlic and ginger. Cook until the raw flavour is gone, and then add the teppal/Sichuan peppercons and onions, cook till translucent.

• Add in the red chili paste and salt, cook till it starts leaving the sides of the pan. 

• Season with soy sauce, vinegar and sugar, cook for a few more minutes and then turn off the flame.

• Once cooled, blend to a smooth paste. Use as required.

Tips

• Stays good in freezer upto 12 months, if no water is added whilst blending. Can be scooped out, mixed with water and served.

• If you want to store in refrigerator, add ¼ tsp citric acid to the chutney, and store in refrigerator for 6 months. 

--

Sesame Chutney : 

Oil – 1 tbsp

Garlic – 4 cloves

Ginger – ½ inch

Red Chili flakes – 1 tbsp 

Sesame Seeds – 2 tbsp

Small Onion – 1  

Tomato – 1 Large (3 large if not using tomato puree)

Tomato Puree : 2 tbsp (optional)

Salt – to taste

Lemon Juice – ½ tsp

Method : 

• In a pan, add the oil and once hot, add in the garlic and ginger.

• Also add in the sesame seeds and chili flakes, once they begin popping, onion goes in. 

• As the onion gets translucent, add the tomatoes, salt, tomato puree. Cook till tomatoes are mushy, turn off the flame. 

• Add the mixture to a blender, pour in the lemon juice and blend the chutney, adding water as required.

 

--

Milk Mayonnaise : 

Ice Cold Milk – ¼ cup

Salt – ½ tsp

Sugar – ¼ tsp

Vinegar – ½ tsp

Oil – ½ cup

Garlic Flakes – ½ tsp

Coriander Leaves – 1 tbsp

Method : 

• In a tumbler, add in the ice cold milk, followed by salt, sugar, and vinegar. Give it a mix.

• Using an immersion blender, start mixing the milk mixture whilst pouring oil little at a time. 

• As the oil is emulsified with the milk, the mayonnaise will get thick and creamy. Once all oil is emulsified, blend for another few seconds, then refrigerate for fifteen minutes.

• Mix flavors like garlic or coriander as you desire. Enjoy!

https://www.youtube.com/watch?v=Egvi1UWGcrA

Ingredients for spring onion dip:

1/2 cup - Hung curd

1/4 cup - chopped spring onions

1/4 tsp - chopped green chili

1/4 tsp - grated garlic

1/4 tsp - powdered sugar

1/4 tsp - mustard powder

Pepper

Salt to taste

Method of preparation for spring onion dip:

Add garlic, chilies, spring onions, sugar, mustard powder, pepper and salt to the hung curd. Give it a nice mix.

Our Spring Onion Dip is ready.

Ingredients for the honey-mustard dip:

3/4 cup - hung curd

1 tbsp - honey

1/4 tsp - mustard powder

Pepper

Salt to taste

Method of preparation for the honey-mustard dip:

Add honey, mustard, pepper and salt to the hung curd. Give it a mix and our honey-mustard dip is ready.

Ingredients for Tandoori Tzatziki Dip:

1 cup - hung curd

1/2 cup - Grated & squeezed cucumber

1 tbsp - Chopped dill leaves

1 clove garlic - grated 

1 tsp - chili powder

1/2 tsp - Chaat masala

Salt to taste

Lemon juice

Method of preparation for Tandoori Tzatziki:

In a cup add cucumber, dill leaves and grated garlic. Give it a mix.

Add chili powder, chaat masala, salt, and lemon juice.

Give it a final mix. Our Tandoori Tzatziki is ready.

Shyam Guyana Masala Mix

 
Shyam Guyana Masala Mix 

• 1 cup coriander seeds
• 2 cups cumin seeds
• 1 cup of Backpepper
• 1 cup mangrile (kalonji/nigella) seeds
• 1 cup methi (fenugreek) seeds
• 1/2 cup Fennel Seed
• 3 cinnamon sticks
• 1/2 cup clove
• 1 cup yellow mustard seeds
• 10 bay leaves
• 10 star anise
• 5 small pieces of whole dried turmeric (1 cup of grind turmeric powder)

Guyanese Chow Mein

 Sause  (Mix in a Glass)  pass the DK TEST

4 packs soy Sause

4 packs Tomato Ketchup

1 table Oyster Flavor Sause

1 table Hoisin Sause

1 teaspoon Sweeten Vinegar

2 Tablespoon Chicken Broth 

1 pack of Chow Mein 

Oil 

4 Green Shallots

2 Carrots cut julienne 

2 Celery cut julienne

2" Ginger mince

1 Onion chopped

4 Garlic mince

4 peppers cut julienne

1/3 of Bell Peppers cut julienne (1/3 of Red and 1/3 of Green Peppers)

1/4 Cabbage cut julienne 

In a Cooking Pan add

Oil

Garden Shallot

Celery

Onions

Garlic

Cook for 1 min, then add 

Carrots

Bell peppers (1/3 of Red and 1/3 of Green Peppers)

Cabbage 

add Salt to taste

Add 4 werie werie peppers

Cook for 2 more min

add 1 tablespoon Sesame Oil

cook or 1 more min

Add boiled Chow Mein

Add Sause (mixture from above) about 1/3 glass full

Stir  fried 

SERVERD!!!

Karhee - Kurhi

 Ingredients:

4 oz phulorie
¼ pt dhal
1 hot pepper
1 large onion
½ head garlic
½ tsp ground geerah
1 tsp ground garam masala
1 tsp salt
1 tbsp curry powder
2-3 tbsp water
1 tbsp vegetable oil
chopped shallot

Instructions:

1. Measure dhal and put aside phulorie. 
2. Grind pepper, onion, and garlic. 
3. Make a paste with geerah, garam masala, salt, curry powder, onion mixture, and water.
4. Heat oil in carahee. 
5. Add curry paste and fry. 
6. Add phulorie and turn.
7. Add dhal and cook for 5 minutes. (Test flavor). 
8. Sprinkle with chopped shallot. 

Serve hot with rice. This is ideal for strict vegetarians.

Chapathi

Ingredients

• Atta/Wheat Flour-1 cup
• Water-1/2cup
• Salt-
• Oil-1tbsp 

Method 

1. In a bowl add Water,, salt and Oil 
2. Mix well 
3. Then to that add atta in two three batches 
4. Slowly mix and make a dough 
5. The dough should not be that soft ..So if ur dough is watery add some more flour and mix
6. Then keep this dough in  a tight container for 20 minutes 
7. Then after 20 minutes take out the dough 
8. By that time dough will be soft 

1. Then divide the dough into small balls and keep
2. Take one ball and press between ur palm 
3. Then sprinkle some flour in the rolling board 
4. Dip the ball in the flour and role into even thick chapathi 

1. Heat a tawa into medium heat 
2. Then place the chapathi in the tawa and cook for 10 seconds 
3. Then turn it to other  side and increase the heat 
4. When u see the bubbles coming then again flip the chapathi 
5. Now u can see some brown spots in the chapathi
6. That time with a help of spatula slowly press the sides of the chapathi
7. So that ur chapathi will puff up 
8. Then remove from the tawa and keep inside a casserole 
9. So ur soft chapathi is ready to serve 

If u have still any doubts u can contact me through curryworld app chat (search veenas Curryworld in both android and IOS )

OR Mail veeenajan@gmail.com 

Biryani

Ingredients

• 2 lbs (1Kilo) Basmati Rice 
• 2 lbs (1Kilo) Chicken 

Biryani Masala mix 

• 3 teaspoon Red Chili Powder 
• 1 teaspoon Turmeric Powder 
• 1 teaspoon Coriander Powder 
• 1/2 Teaspoon Cumin Powder 
• 1 teaspoon Garam Masala Powder 
• 1 teaspoon Caraway seed 
• 6 Green Chilies 
• 5 Cloves 
• 3 Cardamom 
• 2 Cinnamon 

• Coriander & Mint Leaves
• 5 tablespoon Oil 
• 4 Medium Onions 
• 4 tablespoon Ginger Garlic Paste
• Salt as Required 
• 4 tomatoes 
• 250 Gram Yogurt 
• 1 tablespoon Clarified Butter 
• 4 Fried Onions
• 1/2 cup Saffron Milk 

BIRYANI RECIPES

Ingredients

• 3 teaspoon Red Chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• 1 teaspoon coriander powder
• Mix Well
• 4 chopped tomatoes
• 4 chill pepper  
• Corrienda leaves

• switch off flame 
• add 250 grams of yogurt (approx 1.5 cups)

Custard

 Custard -

Original recipe yields 8 servings

• Ingredient Checklist
• 2 cups whole milk
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon butter
• 2 eggs 
• 1/4 cup white sugar
• 1 1/2 tablespoons cornstarch

Step 1
Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.

Step 2
Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.

Step 3
Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Egg Custard 

Method A 

Ingredients

• 5 eggs
• 1/2 can condense milk 
• 2 cans carnation milk 
• Essence
• Nutmeg
• Mix all together

In a Pyrex bowl 

Bake for 350 deg for 30 mins

Method B 

Ingredients

• 8 -10 large Eggs
• 2 cans Evaporated Milk
• 1 can Condensed Milk
• 1 Tbsp. Almond Essence
• Grated Nutmeg ( optional )

Bake for approx. 1 hr 50 mins at 350 C

Fried Rice

Ingredients

• 2 Cups of Jasmin Rice
• 1 lb large shrimp
• 2 Large Eggs
• 4 cloves of garlic
• 4 slices of Ginger minced 
• 1 chopped Onion
• 2 stems scallion

Chinese Seasoning

• 1/2 tbsp. fried rice seasoning
• 1/2 tbsp Chinese five spice seasoning
• 1 tbsp of Oyster sauce
• 1 tbsp. Soy Sauce
• 1 tbsp of Brown Sugar
• 1 tsp of black pepper
• 1 tsp of White pepper
• 1 tsp. Sesame oil

Vegetables

• 4 Long Beans Bora
• 2 carrots chopped
• 1/2 cups Frozen green peas
• Some cut up Cabbages

Method

• 2 tablespoon vegetable Oil
• Salt to taste

All ingredients are stir-fried on a strong fire using a Chinese wok cooking vessel, and the rice is turned, stirred and agitated using a spatula to evenly cook the rice and distribute the seasoning. Leftover rice is commonly used, and the dish can incorporate other leftover ingredients as well

Example of Chinese Fried Rice