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SHREDDED LAMB IN
HOT GARLIC SAUCE
You will need :
• 1 Kg. Lamb (Pasanda cut) • 3 ½ (200 gms.) Onions • 200 gms. Carrots • 1
(50 gms.) Onion • Paste of 1½” Ginger & 6 cloves of Garlic • 10 gms. Ajinomoto
• 4 tbsp. (60 gms.) Cornflour • 4 tbsp. (60 gms.) Oil • 2¼ cups (500 ml.)
Chicken Stock • 2 tbsp. (30 gms.) Tomato Ketchup • 2 tbsp. (30 gms.) Sugar
• 2 tbsp. (30 gms.) Chinese Chilly Sauce • Salt to taste • Oil for frying
How to Prepare
Place boneless lamb in Feeder Tube and
Slice
into strips using medium
pressure. Remove to a bowl and add Chinese chilly sauce.
Place halved onions in the Feeder Tube.
Slice
and remove to a plate.
Place carrots horizontally in the Feeder Tube and
Shred
into Juliennes.
Heat oil. Fry strips of lamb, onions and carrots. Remove.
Place onion in Food Processor Bowl. Puree for 30 seconds.
Saute onion paste.
Place Chinese chilly sauce, sugar, salt, tomato, ketchup, paste of garlic and
ginger and ajinomoto in Food Processor Bowl.
Blend.
Add mixture to sauteed onion paste.
Add lamb, onions, carrots and stock. Cook.
Thicken with cornflour and serve hot.
STIR FRIED SZECHUAN
CABBAGE / BROCCOLI
You will need :
• 500 gms. Cabbage or Broccoli • 3 tbsp. Oil • 1 ½ tbsp. chopped Garlic • 1½
cup (110 ml.) Water • 1 Chicken Cube • 1 tbsp. Chopped Ginger • 6 heads of
Spring Onions
For the Sauce
• 3/4 cup (170 ml.) Water • 1 tbsp. Wine • 1 tsp. Soyabean Sauce • 1 tsp.
Monosodium Glutamate • 1 tbsp. Sugar • ½ tbsp. Cornflour • 1 tbsp. Water
• 2 tsp. Chinese Chilly Sauce.
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How to Prepare
Cut cabbage into wedges and place vertically in the Feeder Tube.
Slice.
Remove. If using broccoli, cut the stems.
Slice
heads of spring onions. Remove.
Place all the ingredients for the sauce in the Food Processor Bowl.
Blend.
Heat 3 tbsp. oil. Brown garlic, spring onions, ginger and add cabbage / broccoli.
Add chicken cube, water, Chinese chilly sauce, ¼tsp. salt and cook till cabbage/
broccoli is soft. Add the blended sauce ingredients to the cabbage / broccoli
and cook until thick.
GULAB JAMUN
You will need :
For the syrup :
tbsp. Milk.
2½ cups (510 gms.) Sugar • 2½ cups (540 ml.) Water • 1
For the balls :
Powder • 170 gms. Panner • ½cup (70 gms.) Castor Sugar
85 gms. Khoa • ½ cup (75 gms.) Flour • 1/8 tsp. B aking
For trying :
2 cups (455 gms.) Ghee
How to Prepare
Make a sugar syrup with 2½ cups sugar and water. Add milk to the boiling syrup
Strain through a muslin cloth and cool.
Place khoa in Food Processor Bowl and
blend
it till a smooth dough is formed.
Add panner and
blend
together well. Add sieved flour, baking powder and
sugar through the Feeder Tube.
Blend
well. Leave the dough to rise.
Divide the dough into small balls.
Fry the balls in not ghee over a medium fire, till evenly browned.
Drain, cool and soak in syrup for 2-3 hours or overnight.
Boil till the balls become soft and serve with the syrup.
