Wednesday, 26 January 2011
Sunday, 21 November 2010
Chicken Cutlet Sandwich
Sandwich
Bread roasted 2 pieces
Cutlet 1
Carrot slice
Onion 1 slices
Tomato
Mayoniss
Leaf Lettuce /salad leaves
Take a toasted bread.
Add some salad leaves. Place fresh tomato and onion slices. Apply some Mayoniss. Put cutletPut another piece of bread slice.
Your simple chicken cutlet sandwich is ready to be savored.
Chicken Cutlet
Ingredients
Chicken breast* 1/2 kg
Potato * 3
Onion Medium 3 chopped thin
Ginger & garlic Paste 1 Tsp
Green Chilies 3
Turmeric Powder 1/4 Tsp
Coriander powder 1/2 Tsp
Chilly Powder 1
Pepper powder 1/2Garam Masala 1/2
Salt As needed
Egg 3
Bread curbs 3
Oil 2-3 Tbs
Salt As needed
Cook chicken and potato in pressure cooker with turmeric and salt .
A single round grind cooked chicken in mixer before adding to masala.
Add chopped onion, Green chilies, curry leaves and sauté them. Also add the Ginger & Garlic paste and sauté them till they turn transparent. Add the Curry Powders, Garam Masala and salt and salute let the raw flavor of the masala goes.
Add the cooked chicken and potato now and sauté them till the masala mixes well with it. Mash the potato at time of masala mixing.and salute till dry . and keep it aside to make it cool ..
make cutlet shapes as your wish and dip in beaten eggs and again that dip into bread curbs. then fry it and taste it with tomato ketchup
Beat eggs and make shapes
*Tips:
- A single round grind cooked chicken in mixer before adding to masala and mash the potato at time of masala mixing.
- You can use the mix after cooling keep it in fridge in box . when u need at that time again mix with egg and curbs and fry it
Friday, 1 October 2010
Measurements Conversion Chart
1.
US Dry Volume Measurements
|
2.
US liquid volume
measurements
|
3.
US to Metric Conversions
|
4.
Metric to US Conversions
|
5.
Pan Size Equivalents
|
6.
Oven Temperature
Conversions
|
7.
Ratios for selected
foods
|
a.
Butter
|
b.
Lemon
|
c.
Chocolate
|
d.
Creams
|
8.
Measures for Pans and
Dishes
|
Friday, 24 September 2010
Ratios for selected foods
Measure
|
Equivalents
|
||
Butter
|
|||
1 T.
|
14 grams
|
1 Tablespoon
|
½ cup
|
1 stick
|
4 ounces=113 grams
|
8 tablespoons
|
|
4 sticks
|
16 ounces=452 grams
|
32 tablespoons
|
2 cups
|
Measure
|
Equivalents
|
|
Lemon
|
||
1 lemon
|
1 to 3
tablespoons juice, 1 to 1½ teaspoons grated zest
|
|
4 large
lemons
|
1 cup
juice
|
¼ cup
grated zest
|
Chocolate
|
||
1 ounce
|
¼ cup
grated 40 grams
|
|
6
ounces chips
|
1 cup
chips 160 grams
|
|
cocoa
powder
|
1 cup
115 grams
|
|
Creams
|
||
½ milk
½ cream
|
10.5 to
18 % butterfat
|
|
Light
cream
|
18 %
butterfat
|
|
Light
whipping cream
|
26-30 %
butterfat
|
|
Heavy
cream
|
whipping
cream
|
36 % or
more butterfat
|
Double
cream
|
extra-thick
double cream,
|
42 %
butterfat
|
Clotted
or Devonshire
|
||
Oven Temperature Conversions
Fahrenheit
|
Celsius
|
Gas
Mark
|
275º F
|
140º C
|
Gas Mark 1-Cool
|
300º F
|
150º C
|
Gas Mark 2
|
325º F
|
165º C
|
Gas Mark 3-Very Moderate
|
350º F
|
180º C
|
Gas Mark 4-Moderate
|
375º F
|
190º C
|
Gas Mark 5
|
400º F
|
200º C
|
Gas Mark 6-Moderately Hot
|
425º F
|
220º C
|
Gas Mark 7- Hot
|
450º F
|
230º C
|
Gas Mark 9
|
475º F
|
240º C
|
Gas Mark 10- Very Hot
|
US liquid volume measurements
8 Fluid ounces
|
1 Cup
|
1 Pint
|
2 Cups (= 16 fluid ounces)
|
1 Quart
|
2 Pints (= 4 cups)
|
1 Gallon
|
4 Quarts (= 16 cups)
|
US Dry Volume Measurements
| MEASURE | EQUIVALENT |
| 1/16 teaspoon | dash |
| 1/8 teaspoon | a pinch |
| 3 teaspoons | 1 Tablespoon |
| 1/8 cup | 2 tablespoons (= 1 standard coffee scoop) |
| 1/4 cup | 4 Tablespoons |
| 1/3 cup | 5 Tablespoons plus 1 teaspoon |
| 1/2 cup | 8 Tablespoons |
| 3/4 cup | 12 Tablespoons |
| 1 cup | 16 Tablespoons |
| 1 Pound | 16 ounces |
US liquid volume measurements
8 Fluid ounces
|
1 Cup
|
1 Pint
|
2 Cups (= 16 fluid ounces)
|
1 Quart
|
2 Pints (= 4 cups)
|
1 Gallon
|
4 Quarts (= 16 cups)
|
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