Thai Chicken Curry

Ingredients

2 large chicken breasts, thinly sliced
2 small to medium carrots
1 large bell pepper (any color), sliced
1 medium onion, halved and sliced
approximately 450ml. fresh chicken stock or coconut milk

For Curry Paste:

1 stalk fresh lemongrass, smashed and thinly sliced
2-3 cloves fresh garlic, thinly sliced (to taste)
1 tablespoon fresh ginger, thinly sliced
1 red and 1 green long chillies, thinly sliced with seeds
1 teaspoon coriander root or handful of coriander leaf
1 small teaspoon lime or lemon zest
1 tablespoon palm sugar
2-3 tablespoons fish sauce
good pinch of rock salt

Directions:

First prepare curry paste. Place all ingredients except fish sauce in a mortar and pestle then pound until you have a smooth paste. Add 2 tbs. fish sauce, mix well and taste. You should have an even balance of hot, sweet, sour and salty. Adjust seasonings until this is achieved. Set aside.

Into a very hot wok, place a little peanut oil and swirl to coat sides. When wok is smoking, add vegetables and stir-fry until just wilting, without allowing to gain any color.

Add curry paste and quickly stir fry for approximately 30 seconds, then add stock or coconut milk (coconut cream may also be used). Bring to boil, add chicken and reduce to a simmer.

Allow to cook for approximately 7-8 minutes if chicken is thinly sliced, or a little longer if it is a bit chunky.

Serve with steamed jasmine rice or steamed long grain rice in which a few pieces of lime or lemon peel have been embedded.

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Sweet and Hot Pepper Chicken

Ingredients

• 1 tablespoon soy sauce
• 1 1/2 teaspoons dark soy sauce
• 1 1/2 teaspoons cornstarch
• 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
• 1/2 cup ketchup
• 1/4 cup chicken stock
• 1 tablespoon chili garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons minced green onion bottoms
• 10 dried red chiles
• 1 jalapeno, stemmed, seeded and thinly sliced
• 1 red bell pepper, stemmed, seeded and thinly sliced
• 1 cup sliced yellow onion
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro leaves

Directions

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

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Vegetable Pie

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chop and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

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Prawns in Garlic Sauce

Ingredients

250 gm big prawns, shelled
1 egg white
1 tsp cornflour
1 tbsp brandy
10 flakes garlic
4 green onions, thinly sliced
1/3 tsp ajino motto
1 tsp soya sauce
2 tbsp tomato sauce
2 tsp cornflour mixed with ½ cup water
Salt and pepper to taste

Method

1. Grind garlic to a paste and mix with 1 cup water.
2. Strain through a fine sieve.
3. Mix egg white, cornflour and brandy.
4. Dip the prawns in the mixture and deep fry to a golden color.
5. Drain. Heat 2 tbsp oil and fry onions for 1 minute, add prawns along with the remaining ingredients and cook till thick.
6. Serve hot.

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Cottage Cheese with Green Bell Peppers

Ingredients

200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes
2 green bell pepper(s) cut into long thin strips
4 garlic cloves

crushed
2 tablespoon(s) oil
1 teaspoon(s) red chili powder
1 teaspoon(s) coriander powder
1 teaspoon(s) garam masala powder ( hot spice mix )
8 tablespoons tomato puree
salt and sugar to taste

Method

1. Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green bell pepper strips and stir fry on high heat for a few seconds.
2. Add red chili powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minute(s).
3. Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minute(s).

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Curried Chicken Balls

Ingredients

1/2 pounds cream cheese softened
2 tablespoons mayonnaise
1 cup chicken breast cooked and chopped
1 cup pecans chopped
1 tablespoon chutney
1/2 teaspoon salt
1/4 teaspoon garlic salt
dash onion salt
dash white pepper
2 teaspoons curry powder
1/2 cup coconut grated

Method

Combine cheese and mayonnaise.
Add all other ingredients except coconut.
Chill mixture until firm.
Roll into appetizer size balls and roll each ball in coconut.
Cover and chill at least 2 hours.

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TERIYAKI CHICKEN WINGS

Ingredients

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Preparation

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

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Keema Matar

Ingredients

250 GMS. Meat

1/2 cup Frozen Peas

1 Chopped Onion

1 Chopped Tomato

1/4 tsp. Ginger Powder

1/2 tsp. Turmeric

6-8 Cloves Crushed Garlic

1 Black Cardamom

1/2 tsp. Garam Masala

4 Cloves

4 tbs. Oil

2 Green chilies

Salt & Chili Powder according to taste

Method

1.Heat Oil and fry onions. When onions turn gold, add garlic, cardamom, cloves and green chilies.
2.When garlic starts to smell, mix tomatoes, ginger, turmeric, salt and chili powder.
3.Fry for couple of minutes and then add minced meat and frozen peas. Mix well and cook on medium heat, stirring occasionally.
4.Cook till absolutely tender. Keep it moist.
5.Sprinkle with garam masala and coriander leaves.

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Coriander Rice

Ingredients:

3 cups rice (Cooked)
1 bunch coriander
¼ inch ginger
5 or 6 cloves garlic
1 small cup coconut
2-3 tbsp oil
Salt to taste
A pinch turmeric powder
2 tbsp lime juice
5 - 6 Cashewnuts, fried
1 tsp jeera
1 tsp mustard
1 tsp moong daal
3-4 green chillies cut into small pieces

Method :

Cut the bunch of coriander leaves into small pieces.
Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about ½ a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.

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Mushroom Canapes

Ingredients

2 teaspoons oil

1 teaspoon(s) finely chopped garlic
1 teaspoon(s) finely chopped ginger

1 small onion(s) sliced fine
2 cup(s) sliced mushrooms
1 tomato(es) chopped fine
½ teaspoon(s) red chilli flakes
12 canapes or cracker biscuits
salt and pepper to taste

Method

1. Heat the oil in a pan. Add the garlic and ginger. Fry briefly. Add the sliced onions and fry for about 5 minute(s) or till the onions become soft.
2. Add the mushroom slices, tomatoes, chilli flakes, salt and pepper. Mix well and saute. Cook on medium heat for about 4 minutes or till dry. Let cool.
3. At serving time, spread the mushroom topping on the canapes or cracker biscuits.

TIPS:

• The mushroom topping can be served on toasted bread. Sprinkle the cheese on top and keep in a warm oven till the cheese melts. Serve hot immediately.
• Any left-over preparation like re-fried beans can also serve as a topping and help make this snack in a jiffy!

Serve topped with: grated cheese

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Honey-Sesame Grilled Chicken Wings

Ingredients

• 1/2 cup soy sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon Asian chili paste
• 2 pounds chicken wings, tips removed, cut apart at joint
• 1/2 cup honey
• 1 1/2 teaspoons hoisin sauce
• 2 tablespoons toasted sesame seeds
• 1 green onion, trimmed and chopped

Preparation

1. In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

2. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

3. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

4. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

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Garlic Fish Curry

Ingredients:

1 lb. fish, cut into pieces
4 tbsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil

Method:

Heat oil in a non-stick frying pan and fry the garlic for a minute. Add fish, turmeric and chilli
powders and salt together with a cup of lukewarm water and cook on medium low heat for half an hour. The result will be a thick gravy covering the fish. Garnish with cilantro/coriander leaves.

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Crispy Oriental Chicken Wings Recipe

Ingredients:-

Chicken wings, disjointed (1 1/2 lbs.)
Corn flakes (2 c finely crushed)
Egg (1 med.)
Soy sauce (1/2 c.)
Onion, finely diced (1 med.)
Garlic powder (2 tbsp.)
Ginger powder (1/4 tsp.)

Method Of Preparation:-

Firstly beat the egg in the bowl and mix soy sauce, ginger powder, garlic powder and egg. Set them aside and on a wax paper, mix the crushed corn flakes and diced onions. Now dip the each wing in the soy sauce and then roll them on onion and corn flakes mixture. Now take a glass baking dish and cover and cook the wings on the high for 20 minutes or until cooked.

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Meat Kofta Curry

Ingredients:

For the meat balls:

1/2 kg Minced Lamb
1 tsp ginger garlic paste.
1 tbsp coriander leaves (chopped fine)
1/2 tsp mint leaves (chopped fine)
1 egg
1/2 tsp garam masala.
1/2 tsp ground black pepper

For the curry:

2 onions (grated)
2 tej pattas
1 tsp ginger garlic paste
2 tomatoes (pureed)
Salt to taste, Haldi (turmeric), and red chilli powder.

Method:

Mix the mince with the mentioned ingredients, roll into balls and keep aside.
Take two tablespoons of oil and heat it in a pan. Fry the grated onions till light brown.
Add tej pattas, ginger garlic paste, tomato puree, haldi, salt and red chilli powder and fry this well.
Add two glasses of water to the pan and bring to a boil. Immediately, put in the koftas and turn the flame low. Cover and allow to cook until done.
Add a pinch of garam masala when the dish is almost ready, and take off the fire when done.

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Egg Curry

Ingredients

6 Eggs

2 large Onions (minced)

1 large Tomato (minced)

1 tbsp. Tomato Puree

1 tsp. Fresh Ginger (Adrak) (chopped)

1 tsp. Fresh Garlic (Lehsan) (chopped)

1 tbsp. Coriander Powder (Pisa Hara Dhania)

1 tsp. Tumeric Powder (Pisi Haldi)

1 tsp. Red Chilli Powder (Pisi Lal Mirch)

1 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania)

Salt (to taste)

Water (according to preferred amount of gravy)

1 tbsp. Cooking Oil

Preparation

Hard boil eggs. Remove shell and cut eggs in half.

Heat oil in pan. Add onions and garlic and fry until gets translucent. Add turmeric powder, coriander/cilantro, red chilli powder, minced tomato, tomato puree, ginger, and salt. Cook until spices become a paste.

Add enough water for gravy. Cover and cook for 10 minutes.

Add eggs and cook for a few minutes.

Garnish with chopped cilantro/coriander.

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Aloo Paratha

Ingredients :

For Dough:

Wheat Flour              2 Cups

Potatoes                 3 to 4 Nos     

Salt                     1/2 tsp

Cumin Powder             1/2 tsp

Paprika                  1/2 tsp

Oil of your choice       

Coriander leaves         1/2 cup

Water        

Method :  
    
    Wash,dry & cut the Coriander leaves 

    Boil , peel & mash the potatoes.

    Add Cumin,paprika,sait,coriander leaves & mix.

    Make small balls of the same & keep aside
  
    Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if 
    oil over the dough & let it rest for an hour.
    
    Take a lemon size dough, & roll it into small circle.

    Keep one potato ball .cover all the sides & roll to triangle shape.

    Heat a flat pan ,when it gets hot add the paratha & let it cook for a 
    minute.When it starts to get small bubbles turn around & add a small tsp of 
    oil around the paratha.when the brown spots appear take it out & keep it in 
    an in a covered box.
   
    Serve hot or warm with your choice of Cucumber yogurt salad and Channa 
    Masala . 

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Chilli Garlic Rice

Ingredients

• Basmati rice- 1 cup
• Chopped Cabbage 1 cup
• Beans 1/4 cup
• Chopped Green bell pepper 1/4 cup
• Onions 1
• Spring Onions 1 small bunch
• Chopped Carrots 1/4 cup
• Oil 3 1/2 tbs
• Salt

For Grinding

• Green chillies 6
• Garlic 4

Method

• Wash and cook the rice.
• Allow it to cool and separate the grains.
• Add the chilli garlic paste.
• Now, heat oil in a pan and fry the cut vegetables one by one as follows:
• Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions.
• When they are cooked add salt and cooked rice.
• Fry in a high flame till the rice becomes hot.

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Mixed Vegetable Curry

Ingredients:

4 potatoes
1/2 cup boiled peas
3 small carrots, chopped
9-10 florets of cauliflower
10-12 french beans, chopped
2 tomatoes finely chopped
2 onions finely chopped
1 tbsp coriander leaves finely chopped
2 tsp. lemon juice
2 tbsp oil
Salt to taste

Grind to a paste:

3 green chillies
1 tsp red chillies
1/2 tsp turmeric powder
1" ginger
4 garlic flakes
1 tsp cumin seeds
1 tsp coriander seeds

Preparation

Heat oil in a pan,add onions and fry till golden brown. Add tomatoes, cook for 5 minutes. Add paste and stir for two minutes. Add chopped vegetables and salt Add 2 cups water and cook till vegetables are done. If dry is desired, wait till all water evaporates. Add lemon juice. If a more liquid recipe is required, add 1/2 cup stock or water or even tomato juice. Bring to boil and simmer for 2-3 minutes. Garnish with coriander leaves Serve hot with steamed or jeera rice

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Vegetable Cutlet

Ingredients

1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans Peas (optional)

To Grind

garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sized onion finely cut

To dip

2-3 tablespoon of flour (all purpose) & add little bit of water and mix them well (it should be pouring

Powder

Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method

1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric & salt.
3.Smash them & keep it aside (if there is any excess water in the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds. 6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls (as shown in the picture) and dip it in the above said flour consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.



8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or tava.

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Channa Masala

Ingredients :

Gorbanzo Beans 1 cup or 1 can
Salt Acc to taste

Yogurt              1/2 cup

Tamarind juice      1/4 cup(optional)

Garam masala        1 tsp

Bay leaf            2 Nos

Oil                 1 Tbsp.

Lemon juice         1 Tbsp or to taste.

Blend to Paste : 

Onions              1 NO

Tomatoes            2 Nos

Ginger              1'inch piece

Garlic              1 No

Cumin               1 tbsp

Chilli powder       Acc to taste

Garnish: 

Cilantro           1/4 Finely Chopped.

Onion small        1 No , Cut into wedges.

Tomato             1 NO , Cut into wedges. 

Preparation :

If using Fresh Beans soak it overnight or for 5-6 hrs. 

Pressure cook with a tea bag.Discard the tea bag & keep 

the beans aside .

Heat oil in a pan & add bay leaf & the paste. Allow it 

to cook for few minutes. Add Yogurt & tamarind extract 

& let it cook till the oil floats on top. Add the Beans 

& 1/2 Cup of water & let it cook till it reaches the 

boiling point. Add the garam masala & switch off the 

stove. 

Mix in lemon juice . Discard the Bay leaf. Garnish with  Cilantro, Tomato & Onion wedges before Serving. 

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