[Northkeep] recipes sending try #2 dont know why it didntgothrough the first time

Faolan Macfarland faolanmacfarland at cox.net
Fri Nov 17 18:58:11 PST 2006

how about both - that was some incredible stuff

----- Original Message ----- 
From: "randel lee" <randelleesmith at yahoo.com>
To: "The Barony of Northkeep" <northkeep at lists.ansteorra.org>
Sent: Friday, November 17, 2006 5:57 PM
Subject: Re: [Northkeep] recipes sending try #2 dont know why it 
didntgothrough the first time

chicken tika masala?   if thats it would you want the long recipe, or a 
quiker way to make it , that doesent envolve the shear numder of odd spices 
that wyn and myself possess

Faolan Macfarland <faolanmacfarland at cox.net> wrote:
  I really enjoyed the chicken with yogurt sauce , but I dont remember what 
was called.

Can I have that one?

----- Original Message ----- 
From: "randel lee"
Sent: Thursday, November 16, 2006 10:01 AM
Subject: [Northkeep] recipes sending try #2 dont know why it didnt gothrough
the first time

sorry it took soo long i started a new fast track course this week, if
anyone needs other recipes let me know.

the sweet chicken dish
Chicken Marinate:
2 lb or ½ kg boneless chicken
2 tablespoon soy sauce
½ teaspoon pepper
1 tsp. vinegar
2 teaspoon oil
1 cup chicken broth
4 tablespoon honey
½ small onion
1 bunch of spring onions or scallions (chopped)
1 teaspoon corn starch or corn flour (dissolved in ¼ cup water)
1 teaspoon soy sauce
½ teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon brown sugar (or sugar)
¼ teaspoon pepper

1 Cut chicken into about 1 to 2 inch long strips.
2 Marinate with salt, pepper, vinegar and soy sauce for about half an hour.
3 Mix soy sauce, chicken stock, honey brown sugar, corn starch water, salt
and pepper in separate bowl.
4 Heat oil in a wok or karahi and stir fry chicken until tender. Add onion
and spring onions.
*5 Pour the mixture into chicken. Bring to boil, stirring constantly until
sauce is thickened.
6 Simmer for few minutes and sprinkle with sesame seeds.
7 Serve over plain or fried rice

* this is were i difer from the standard recipe, i already made changes to
the ingrediantsabove but i mixed
the sauce seperatly and then pour it over the cooked hot chicken

Gulab Jamun
the honey soaked balls
1 cup Carnation Milk Powder
1/2 cup Bisquick - Pancake mix
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
4 tabkespoons of honey
Oil for frying
Make the dough by combining the milk powder, Bisquick, butter. Add just
enough whole milk to make a medium-hard dough. Divide the dough into 18-20
portions. Make balls by gently rolling each portion between your palms into
a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen
Heat the oil on high and then lower the heat to medium. Slip in the balls
into the hot oil from the side of the pan, one by one. They will sink to the
bottom of the pan, but do not try to move them. Instead, gently shake the
pan to keep the balls from browning on just one side. After about 5 mins,
the balls will rise to the surface. The Gulab Jamuns should rise slowly to
the top if the temperature is just right. Now they must be gently and
constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend
to break. So adjust the temperature to ensure that the gulab jamuns do not
break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will
ensure complete cooking from inside and even browning.
Sugar Syrup
The syrup should be made earlier and kept warm. To make the hot sugar syrup
add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods,
slightly crushed and a few strands of "Kesar". Mix with a spoon and then
heat at medium heat for 5-10 minutes until sugar is all dissolved in water.
Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add
the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in
syrup overnight for best results. They can be served warm,cool or at room

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