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