: Exquisite cook: October 2011

Tuesday, 4 October 2011

Tuna pizza

These ingredients will make two normal pizza pr 1 large pizza.


For dough

500 g flour
150 g yougurt
1 tsp sugar
2 Tsp oil
half packet yeast
Warm water

For top
150 g tomato paste
1/2 tsp black pepper powder                         
2 Tbsp Garlic sauce
Paprika chopped
1 onion chopped
1 tuna in water tin(pass water and rinse it)
mozzarella cheese

1.In a bowl put flour,sugar oil,yougurt and yeast.Mix them.add water as required and make a dough,
2.Leave the dough for 4 to 5 hours.
3.In a bowl mix tomato paste.black pepper and garlic sauce.set aside.
4.Now on a baking tray place a baking paper and set aside.
5.Now make the base with half of dough with the help of roller,and put it on the tray.
6.With a spoon spread the tomato paste mixture on the pizza,then abit of cheese.Then srinkle the tuna  fish flakes ,onions and paprika.At the end sprinkle cheese
7.Place in the preheated oven at 250 degree for 15 to 20 minutes.                                                           

Monday, 3 October 2011

Chicken in peanut sauce


skinless chicken thighs
5 carrots, thickly sliced
2 onions, chopped
2 cloves garlic, minced
1-1/4 cups water
3/4 cup  smooth peanut butter
1/4 cup  soya sauce
1/2 tsp  ginger
1/4 tsp  hot pepper flakes
1 cup  frozen peas
1 tsp white vinegar
2 green onions, sliced
1/2 cup chopped unsalted peanuts

1.Arrange chicken in oven; top with carrots, onions and garlic.
2.Whisk together water, peanut butter, soy sauce, ginger and hot pepper flakes; add to pan.
Cover and cook in 350°F (180°C) oven for about 1-1/2 hours or until juices run clear when chicken is pierced.
3.Stir in peas and vinegar; let stand, covered, for 5 minutes. Serve garnished with green onions and peanuts.Serve with rice or tortilla.

Tuna patties


1/2 cup whole wheat couscous                                             
1 tbsp  lemon juice
1 tsp ground cumin
2 cans water packed tuna, drained
1/4 cup chopped  olives
1/4 cup  chopped oil packed sun dried tomatoes
1/4 cup  light mayonnaise
2 cloves garlic, minced
2 eggs, lightly beaten
2 tbsp  chopped fresh parsley
1/2 tsp  each salt and pepper
2 tbsp vegetable oil
1.In large bowl, combine couscous, lemon juice and cumin. Pour in 1/2 cup  boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let it cool.
2.Add tuna, olives, tomatoes, mayonnaise, garlic, eggs, parsley, salt and pepper; toss with fork to combine.
3.With wet hands, form into six 3/4-inch (2 cm) thick patties, pressing firmly. Cover and refrigerate for 30 minutes to firm up. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
4.In large skillet, heat oil over medium heat; fry patties, turning once, until golden, about 8 minutes.

Sunday, 2 October 2011

Chicken smart wraps


2 tbsp  vegetable oil
1 lb  ground chicken
1 onion, chopped
2 cloves garlic, minced
1/2 tsp  salt
2 tbsp  tomato paste
1 can (28 oz) diced tomatoes
3 tbsp  chili powder
4 large flour tortillas, (10 inches/25 cm)
3/4 cup  shredded cheddar cheese
1.In large saucepan, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; cook chicken, breaking up with fork, for about 8 minutes or until no longer pink. Transfer chicken to bowl and set aside.
2.In same saucepan, heat remaining oil over medium heat; cook onion, garlic and salt for about 3 minutes or until softened. Stir in tomato paste; cook for 1 minute.
3.Return chicken to pan. Add tomatoes and chili powder; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes or until thickened.
4.Spoon chili onto centre of each tortilla; sprinkle with cheese. Fold top and bottom edge over filling; fold sides over like enve-lope. Place, seam side down, on greased baking sheet.
Broil burritos about 6 inches (15 cm) from heat until crisp and golden brown, about 10 minutes.

Rice and cheese

1 1/2 cup grain rice
2 tbsp. butter
3 c. chicken broth
2-3 oz. chopped green chilies
4 oz. cubed Cheddar cheese

1.In a large covered skillet, saute uncooked rice in butter until rice turns slightly brown.
2. Add broth and chilies. Stir then Cover. Cook until rice is almost done,then  Stir.
3.Add cheese cubes to top of rice (do not stir). Cover and cook until rice is done and cheese is melted. Serve delicious rice and cheese.

Delicious mexican rice

2 cups white rice
1/4 cup vegetable oil
4 cups chicken broth
1 large onion, diced
1 large tomato, diced
1/3 cup cilantro, chopped
1 tablespoon seasoned salt
1 tsp. garlic powder
1 tablespoon cumin
2 tablespoon tomato paste
1 tablespoon sugar


1.Dice onion and tomato; set aside.
2.Put rice in a bowl and add all of the spices.
3.Pour oil into a larger pan and add the onion.
4.Cook until onion is tender; add uncooked rice and all of the spices. Cook for 1 minute; add diced tomato and stir. Add 4 cups water; bring to a boil.
5.Lower heat to simmer, cover, and cook for 20 minutes. Add chopped cilantro.
Delicious mexican rice is ready.

Quick mexican rice

1 Tbsp oil
1 cup rice
2 1/2 cups cold water
2 tsp. salt
2 tsp.garlic powder
3/4 cup of tomato sauce
1.In a skillet heat oil.Add rice and cook until golden brown.
2.Add water salt,garlic powder and tomato sauce.Bring to boil.
3.Now cover untill the rice is tender.