Monzoors Kitchen- A Food Blog With Perfect Recipes

  Yield 6   servings Prep Time 15   minutes Cook Time 15   minutes Total Time 30   minutes Course Main Course Cuisine Chinease Ingredients: Sesame Chicken Sauce Ingredients: ▢ 1/4   cup   soy sauce ▢ 1/4   cup   rice vinegar ▢ 1/2   cup   brown sugar ▢ 1   tablespoon   corn starch ▢ 1/3   cup   water ▢ 2   teaspoons   sesame oil ▢ 1/2   tablespoon   sesame seeds Tempura Batter: ▢ 1/2   cup   cornstarch ▢ 1/2   cup   flour ▢ 2   egg whites ▢ 1/2   cup   cold seltzer water Chicken: ▢ 1   lb   chicken thighs   , boneless and skinless cut into 1 inch chunks ▢ 2   teaspoons   sesame oil ▢ 1/4   teaspoon   crushed red pepper ▢ 1   tablespoon   minced garlic ▢ vegetable oil for deep frying Instructions To make the sauce mix all the ingredients together and to prepare the batter, add the ingredients together until just ...

  Course- Dessert Cuisine- French Preparation Time- 10 minutes. Cook Time- 20 minutes Churning Time- 20 minutes. Total Time - 50 minutes Calories- 296 kcal. Ingredients ▢ 1   cup   Milk ▢ Vanilla Bean   2-10 piece, *see Notes ▢ ¾   cup   Sugar ▢ 2½   cup   Heavy Cream   min 36% fats ▢ 3   Egg Yolks Instructions With a small knife, slit open lengthwise your vanilla beans to expose the black seed speckles inside the bean. Scrape out the black vanilla seed paste and collect Heat up a saucepan with the milk and add in your slit open whole vanilla beans with the scraped out vanilla seed speckles. Allow the milk to get infused, don't boil the milk just heat it up and leave to cool completely. The longer you leave the milk to infuse the intense the flavour of your ice cream. In a bowl combine the egg yolk with the sugar to a smooth light yellow/orange blend. Prepare a double boiler (water bath aka bain marie) by heating up water in a pot and...

  Ingredients 3 cups warm water 2 packets yeast 2 tablespoons kosher salt 6  1 / 2  cups all-purpose flour (plus more for kneading/shaping dough) Instructions In the bowl of a stand mixer, combine water, yeast, and salt.  Allow to rest for 5 minutes. Yeast should bubble. Add all the flour, in two batches to the mixing bowl. Combine until well mixed, allowing mixer to continue to stir for 5 minutes to knead the dough. Cover the dough with plastic wrap and set in a warm place for 2 hours. The dough will rise. Punch down dough, remove enough dough for the day's baking.  Knead for a minute or two to smooth, and then shape into your desired loaf size. Place on baking sheet and cover with plastic wrap.  Allow dough to rise for 30 minutes.   Store remaining dough, up to two weeks, in the fridge in a sealed container Bake in 425 degree F oven, 25-30 minutes, depending on loaf size. Crust should be evenly brown and firm to the touch.  All...

  Ingredients: 4 nori sheets 3 cups (15 oz / 470g) sushi rice 8 teaspoons ocean trout or flying fish roe 1-2 cucumbers, cut into thin, lengthwise slices 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed 1-2 avocados, peeled, pitted and sliced 4-8 lettuce leaves, torn or sliced (optional) Cooking Preparation Of The Recipe:: 1. Lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip. 2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired. 3. Lay 2 shrimp along center, with one-quarter of cucumber strips. 4. Lay one-quarter of avocado slices along center. Add one-quarter of lettuce. 5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free. 6. Covering roll (but not rice-free strip...

  Preparation Time- 5 minutes. Cook Time- 20  minutes. Servings-15 crepes. Ingredients: * 1 cup SR flour * 3 eggs * 1 and 3/4 cups milk ( room temparature or microwaved 30 sec) * 30 gm melted butter * 1 tablespoon Sugar. * Anything you like for filling ( strawberries and cream caramel to tuna and lettuce) Directions: 1. Shift flour, sugar and pinch salt into a bowl. 2. Beat in eggs and half the milk. Beat until all lumps are gone. 3. Add the rest of the milk add butterand beat again. 4. Stand at room temparature 15-30 minutes ( depending on your patience) 5. Pour a little into a preheated nonstick frypan and immidietly tip the frypan to let the batter spread all over the frypan ( can use a rugular frypan, greased with a tiny beat of butter) 6. Lift the edges of the crepe and flip the crepe. Cook just 30 second or so on the second side. 7. Fill the crepes however you like.

  Ingredients 1 x spring chicken 1/2 cup glutinous rice 10 x garlic cloves 6 x jujubes (Korean dates) 6 x chestnuts 1 x ginger knob     Salt to taste     Freshly-grind black pepper to taste. Directions Remove the organs, lower legs, feet and head from the chicken and clean. Stuff the chicken cavity with the glutinous rice and 5 cloves of garlic. Sew the body cavity shut. Put the stuffed chicken in a pot and add in water sufficient to simmer. Add in the jujubes, peeled chestnuts, ginger and remaining cloves of garlic. Cover the pot and bring to a boil. Then reduce the heat and simmer for 1 hour. Add in the salt, black pepper and sliced green onion just before eating. Hint 1: Stuff the chicken cavity with only a little glutinous rice, leaving room for it to expand as it cooks. Hint 2: For medicinal use, take the boiled chicken out of the broth, add in ginseng root and simmer the broth again. This recipe yields 4 to 6 servings.

  Cook Time- 25 minutes. Ingredients 2 cups all-purpose flour 1 / 2  cup sugar 2 teaspoons baking powder 1 / 4  tablespoon baking soda 1 teaspoon salt 1 tablespoon orange zest, grated 2 / 3  cup orange juice 1 / 2  cup butter, melted 2 eggs 3 tablespoons orange marmalade pistachio nuts, to taste Instructions Preheat oven to 350 degrees F.   Combine the flour, sugar, baking powder, baking soda, salt, and orange zest.     Combine the orange juice, butter, eggs, and marmalade and mix into the previous mixture to form a batter.         Pour the batter 3/4 full in the muffin cups.   Sprinkle them with crushed pistachio nuts and bake at 350 degrees F for 15-20 minutes for minis and 20-25 minutes for regular-sized muffins.