5***** STAR COOKING RECIPES

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WISHING YOU ENJOYABLE COOKING !

"There is no love sincerer than the love of food" Staunch believers that cooking is an art, more importantly one that emanates from the heart, 5*CookingRecipes brings you recipes that are tried, tested and true. We bring you a judicious combination of dishes from different cultures around the world, and from exotic countries like Thailand, China, Persia, India, Mexico, and Pakistan.

A brief synopsis of each section is outlined below: Chinese Delicacies: The food of the people of this land reflects their way of living - fiery, colorful, fun loving people to whom cooking comes as naturally as walking. China's staple food is rice. Mexican Gourmet: Mexican cooking is synonymous with the use of tortillas, spices, maize and exotic vegetables like avocado. Like bread and rice that form the staple diet of people in other parts of the world, tortilla form the mainstay of Mexican food. Persian Delights: Persian cuisine is exotic yet simple like a poem, healthy yet colorful like a Persian miniature. It combines rice, the jewel foundation of Persian cooking, with a little meat, fish, plenty of onions, garlic, vegetables, fruits, nuts, herbs and a delicate, uniquely Persian mix of spices such as rose petals, dried lime and saffron to achieve a delicious and balanced diet. Thai special: Thai food is internationally famous whether chili - hot or comparatively bland, harmony is a guiding principal behind each dish. Thai cuisine is essentially a marriage of centuries old Eastern and Western influence harmoniously combined into something uniquely Thai.

Indian/Pakistan Cuisine: Indian cuisine is one of the finer cuisine in the world, rich in both variety and spices. This “ many centuries old” cuisine depicts the culture and tradition of various people in the “land of fast and feasting”. The use of an eclectic mixture of meat, poultry, vegetables, spices and condiments and the use of esoteric cooking procedures lends a unique texture to every dish, hence making a bold statement about the fine art of culinary science. Happy cooking!!

Table of Contents.... INDIAN / PAKISTAN CUISINE: Starters & Appetizers

Main Course Meal

Dessert

Punjabi Sambosa Punjabi Corn Dahi Vara Potato / Pasta Salad Nihari Tandoori Tikka Masala Paratha Pakistani Fried Rice Mango Chutney Besen ka Halwa Gajar Kheer

6 8 9 10 11 12 14 15 16 17 18

Cooked Potatoes Chello Kabab

19 20

Rice with Chicken Rice with Lamb Pieces Khoresh made with Chicken

21 22 23

Prawns in batter Chicken & Sweet Corn Soup Chicken Manchuria Carrot & Chinese Salad Chinese Rice Chili Chicken Beef in Hot Garlic Sauce Veg Hakka Noodle Sweet & Sour Fish Peach and Chocolate Layer

30 26 25 27 28 32 29 35 33 34

PERSIAN DELIGHTS: Starters & Appetizers -

-

Main Course Meal

CHINESE DELICACIES: Starters & Appetizers -

-

Main Course Meal

Dessert

-

THAI SPECIAL: Starters & Appetizers -

-

Main Course Meal

Dessert

-

Thai Fried Fish Thai Herb Bread Fried Sweet Potato Balls Masuman Beef Curry Pineapple Fried Rice Thai Style Chicken Garlic Chicken Sweet Coco nut Rice

36 39 43 40 41 38 37 42

Mexican Salad Chicken Tortilla Soup Tortilla Bites Chili Chicken Chicken Fajita Pasta Roll Enchiladas Cassata Ice Cream

45 46 47 48 49 50 51

MEXICAN GOURMET: Starters & Appetizers -

-

Main Course Meal

Dessert

-

Indian/Pakistani Cuisine Punjabi Sambosa Ingredients for Dough 2 ½ cups white flour 2 tbsp full margarine 2 tbsp oil salt 1 tsp garlic green chili paste to taste grounded cumin

Method of Preparation Mix all the ingredients and bind to pliable dough with water

Ingredients for Mixture 2 boiled potatoes cut into small cubes 2 cups boiled green peas salt to taste oil ½ tsp mustard seeds 4-5 seeds fenugreek 1 tsp ginger paste green chilies sliced ¼ tsp turmeric lemon juice chopped coriander

Indian/Pakistani Cuisine Punjabi Sambosa (cont) Method of Preparation Heat oil in a frying pan, fry ginger, mustard seeds and fenugreek seeds Once it starts cracking add potatoes and peas Add turmeric powder, green chillies and salt, mix well and let it cook for a while, till potatoes are soft Then add lemon and coriander and mix well, keep aside to cool Divide the dough into small balls and roll out to a rectangle shape about 8 by 4 inches Trim the edges to make them smooth Then place the mixture in it and fold to look like pyramids, like normal samosas Press firmly to seal the edge. Deep fry on medium heat

Ingredients - Alternative Mixture 2 large potatoes ½ cup peas 1 tbsp coriander seeds 1 ½ tsp cumin seeds

1 green chilli sliced 1 tbsp lemon juice 2 tbsp chopped coriander oil or frying

Method of Preparation Peel potatoes and cut in to small cubes Boil both potatoes and peas separately till just tender, drain Heat a pan, toast the coriander and cumin seeds over medium heat until they are aromatic Add the sliced chilli and toast a bit, then grind the mixture to make fine powder Mix potatoes, peas, spices, lemon juice and chopped coriander. Fill the samosas and fry till golden brown Serve with tamarind sauce or sweet and sour sauce.

Indian/Pakistani Cuisine Ingredients

Punjabi Corn

1 medium bowl of oil 1 tsp cumin seeds 3 tbsp chopped onions 1 tbsp chopped green chilies 1tbsp chopped ginger 3-4 tins corn 1-2 tomatoes chopped ½ -1 cup milk 1-2 tbsp tamarind sauce Grind together the following: 1 tbsp poppy seed 1 tbsp coriander

Method of Preparation Heat oil in a wok Add the cumin seeds and let fry for a few seconds Then add green chilies, ginger and chopped onions. Fry till onions are soft Add the grinded mixture, mix together and let it the spices cook Add corn to the mixture and let it mix well with the spices Then add salt and milk and simmer till the mixture thickens Lastly add tamarind sauce, chopped tomatoes and coriander leaves Cook on low heat till tomatoes are soft. Serve hot.

Indian/Pakistani Cuisine Dahi Vara Ingredients 2-cups/8oz Gram flour 4 cups yogurt 13 garlic cloves 1 tbsp white jeera 3 green chilies sliced A few bay leaves or fudina Cooking oil Salt to taste 1 medium sized onion chopped A pinch of baking soda 1 ½ tsp sugar 1-cup water Salt and red chili powder to your taste

Method of Preparation Beat yogurt first, add salt and red chili powder to taste Then add grated garlic, crushed jeeru and the sugar and mix well. Keep aside In another bowl mix the gram flour, baking soda, salt, red chili powder and 1 cup water. Mix making sure that it does not become very thin nor very thick, should be of medium Consistency To this add chopped onions, bay leaves, green chilies and combine Heat oil in a frying pan, fry the prepared mixture in the same was as you fry bhajias Once fried, let cool by soaking them in a bowl of cold water Then drain the water out of the bhajias very carefully making sure not to di-shape the bhajias Lastly add the bhajias to the yogurt mixture, and arrange the mixture in a serving plate.Garnish with coriander leaves, sprinkle garam masala and red chilli powder on top

Indian/Pakistani Cuisine Ingredients

Potato / Pasta Salad

1 cup small pasta (rice type) 4-5 medium carrots 1 tin corn of the cob 5-6 medium potatoes 2 tbsp olive oil Mayonnaise to taste 1 small cabbage 1 small lettuce 1 lemon cut in slices Salt Black pepper Red powder chili

Method of Preparation Boil pasta and keep aside Boil potatoes and cut in small cubes Grate carrots and cabbage Mix pasta, potatoes, carrots, cabbage and corn of the cob Put salt, pepper, little red chili, olive oil and mix well Put the preparation in a round or oval shaped plate, decorate the sides of the plate with lettuce leaves Garnish the top with lemon slices

Indian/Pakistani Cuisine Nihari Ingredients 2 1/2 lbs goat meat 1 Cup oil 5 Cardamoms 5 Cloves 3-tbs ginger paste 3-tbs garlic paste 2/3 cup curd 1 1/2 cup onions sliced 2-pcs Cinnamon

2 Bay leaves 1/2 tsp turmeric powder 2 tsp coriander powder 1 tsp red chilies powder salt as per taste 2 tsp flour 2 tsp gram flour 1 tsp garam masala 1/2 tsp green cardamom and nutmeg powder

Method of Preparation Slice onions thinly. Heat half of the oil in a pan and put half of the onion. Fry till onions are browned and then put the meat, rest of the onions, cloves, bay leaf, cinnamon and cardamoms. When the water of the meat dries then, add coriander, red chilies, salt, and turmeric powder. Now add garlic and ginger paste and cook well till oil separates from the mixture Now put curd and let cook, after it dries put approximately 3 cups water. When the meat is cooked and tender, take it out of the curry. Heat oil in a separate pan and fry flour and gram flour in it. Remove from heat. After cooling it a little add to the prepared curry. After mixing well add the meat and cook with garam masala, cardamoms and nutmeg powder. After cooking for 8-10 mins when you feel the gravy is sufficiently thick turn off the heat. Garnish with fresh thinly sliced green chilies, ginger and cardamom leaves

Indian/Pakistani Cuisine Tandoori Tikka Masala Ingredients 1 ½ lbs chicken breast, skinned and boned 2 ½ tbsp lemon juice 3 tbsp yogurt

Ground Spice for Marinade 1 ½ tsp each of: paprika, coriander, cumin, garlic powder and ginger powder ½ tsp mango powder ¼ tsp haria for coloring (optional)

Ingredients for the Sauce 1 cup pureed onion 1 tbsp each pureed garlic and ginger 4 tbsp ghee or vegetable oil 2 tomatoes chopped 1 tbsp fresh coriander chopped Salt Tomato puree

Ground Spice for Paste 2 tsp paprika 1 tsp garam masala ½ tsp coriander ½ tsp cumin ½ tsp chili powder 1-2 tsp garlic powder to taste (optional)

Whole Spice 1 tsp cumin seeds white 1 tsp mustard seeds black

Additions Flaked almonds Cream

Indian/Pakistani Cuisine Tandoori Tikka Masala (cont)

Method of Preparation Cube chicken. Mix in a large bowl with the lemon juice and leave for 10 mins Mean while combine the marinade spices with the yogurt, and mix into the chicken Cover and place in the fridge for 5-6 hrs Pre-heat oven to 160C or 325F or gas mark 3 Place the chicken pieces on an oven tray (ensuring they are all well covered with the marinade paste using all the marinade) and bake for 2030mins Combine the spices for the paste Heat oil and fry the whole spices for 2 mins, the add the paste, stir frying until ready Add the onion garlic and ginger, fry for 2 mins Finally add the chopped tomatoes along with the ingredients of the sauce Simmer for a further 5 mins and add tomato puree and mix Add the cream, coriander and almond. When hot add the chicken straight from the oven if possible with the liquid in the tray Mix well and ensure it is hot and the chicken is cooked The sauce should be of a good consistency, if it is too thick add a little water Garnish with flaked almonds and fresh coriander.

Indian/Pakistani Cuisine Ingredients

Paratha

3 cups flour 1 ½ tsp salt 1 tbsp ghee Margarine 1 cup water Extra ghee or oil for cooking

Method of Preparation Sieve flour and salt into a mixing bowl and rub in 1 tbsp of ghee Add water, mix and knead dough as for chapattis Cover dough and set aside for an hour Divide dough into 12 or 14 equal portions and make each into smooth balls. Roll out each ball into a circle (approximately the size of a saucer-chai sahani) Spread the top lightly with margarine with your hand then sprinkle a little white flour With a knife make a cut from the center of each circle to the outer edge. Starting at the cut edge, roll the dough closely into a cone shape (roll from one end of the cut edge up to the other end) Pick it up, press the apex of the cone and the base towards each other an flatten slightly You will now have a small, roughly circular lump of dough again Roll out again on a lightly floured base, gently taking care not to press too hard and let the air out of the edges Do not make them very thin. On a hot griddle or pan place the paratha, as soon as the base starts to brown turn the paratha and bake for a few seconds. Now add oil or ghee and fry both sides till paratha is golden brown

Indian/Pakistani Cuisine Pakistani Fried Rice Ingredients 2 tins rice 2 onions 1 tbsp salt 2 tbsp ghee 1tsp sugar 1 tbsp of spices: cinnamon, pepper and cardamon pods

Method of Preparation Clean and wash the rice and soak Slice the onions and pound the spices lightly Heat ghee in a pan and fry the onions till golden brown Remove the onions, in the same ghee add the sugar and let it brown a little Put all the spices and fried onions and cook well till browned and well combined Add 4 cups of water and salt and bring to a boil Finally add the rice to the boiling water and increase the flame When rice is almost done, lower the flame and mix with a wooden spoon When water dries up, give dum (optional) and serve hot

Indian/Pakistani Cuisine Mango Chutney Ingredients 1 cup chopped un-ripped mango 2 fresh hot peppers ½ tsp salt ½ tsp sugar 1 tbsp lemon ½ tsp crushed garlic ½ tbsp oil 2 cups chopped fresh coriander leaves

Method of Preparation In a mixer blend together the mango with a little water enough to puree Add the peppers, salt, sugar, lemon juice, garlic and oil and blend again Finally add the coriander leaves and blend till all the ingredients are smoothly mixed.

Indian/Pakistani Cuisine Ingredients

Basen Ka Halwa

1-cup besin (gram flour) 1-cup flour (maida) 1 1/2 cup oil 1-cup water 1-cup sugar 2 tbsp pistachios 1 tsp cardamom powder

Method of Preparation Boil sugar in water for making syrup. Set this aside First cook basin in oil for15-20 mins over low heat Then add flour to the pan and cook it along with the basin for 8 mins.Keep stirring Then take the pan off the stove and add the syrup to it Spread it on a try smeared with butter. Sprinkle with pistachios and cardamom powder After it cools cut it into squares or diamond shaped pieces for serving.

Indian/Pakistani Cuisine Ingredients

Gajar Kheer

½ liter milk ½ kilo carrot ½ tin condensed milk ½ tsp elaichi powder

Method of Preparation Heat pan, when hot add the milk and give it one boil Lower the heat and add the carrots. Cook on medium heat till the carrots are well absorbed Then add the condensed milk, let simmer for a few minutes stirring occasionally Finally add the elaichi powder, mix and remove from heat Garnish with chopped nuts

Persian Delights.... Pooreh-yeh Seeb-Zamini/ Cooked Potatoes Ingredients 1 kg Potatoes, 1 Cup Milk 2 tsp Butter Salt

Method Of Preparation Wash and peel potatoes Add 2-3 glasses of hot water and salt and cook over medium heat for about 20 minutes until soft. Press well using the back of a fork until potatoes are very soft. Place over low heat. Add milk slowly while stirring so that milk is fully absorbed by potatoes. Add butter, mix well, and serve

Persian Delights.... Cheelo Kabab Ingredients ½ kg minced meat 2 onions 2 green chillies 1/4 tsp black pepper 1 bunch mint Pinch of saffron (optional)

Method Of Preparation Mince the above together & marinate 4 an hour, Then add salt shape the meat mix into long elongated kebabs (15 kebabs) grill these on high heat , then smoke them

Ingredients for sauce 1

Ingredients for sauce 2

4 fresh tomatoes 1 green pepper 1 green chilly Salt 3 tsp vinegar

Yogurt

Boil together the tomatoes green pepper and chilly. Blend & sieve it.

In a bowl of yoghurt add diced onions, chopped coriander & mint. Add roasted jeeru powder & salt.

Diced onions Chopped corriender and mint Roasted jeeru and salt

Then add salt, vinegar and mix well Serve the kababs and sauce separately

Persian Delights.... Tah - Cheen / Rice with Chicken Ingredients 1 kg Chicken 500 gms Basmati or long grain rice 300 gms Yogurt ½ tsp Saffron 2 Large onions 3 eggs (yolks only) Cooking oil Salt Black pepper

Method Of Preparation Wash rice and soak in warm water (add salt) for 2 hours. Then filter out the water. In a Large pot boil rice till cooked. Chop onions into thin slices and fry in oil until slightly golden. Wash and cut chicken, remove skin, and fry in onions until color changes. Reduce the heat, Add water until cooked. Remove the bones. Beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and egg-yolks to the yogurt and mix very well. Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 5 minutes over medium heat. Place the pot in an oven (preheated to 250 F) and cook for 1.5 to 2 hours. Note that the longer Tah-Cheen is cooked, the thicker the Tah-Dig (delicious crispy layer of rice at the bottom) will be. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.

Persian Delights.... Khoresht Ghaimeh/ Rice with lamb pieces Ingredients 750 gms Stewing lamb or beef 250 gms Split-peas 3-4 onions 500 gms Potatoes 1/2 cup of cooking oil 2-3 spoons of tomato paste 3-4 crushed, dried limes (small ones with sour taste); freshly-squeezed lime juice can be used instead Salt Black pepper 1 tsp Spices (turmeric, paprika)

Method Of Preparation Prior to cooking, soak split peas in warm water for 2-3 hours, then drain out the water. Peel and thinly slice onions, then fry in oil until golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Let boil slowly for 1-1.5 hours until mostly cooked, adding more water if needed. Peel and wash potatoes and cut into small pieces. Add potatoes, split peas, salt, pepper, spices and tomato paste and continue boiling slowly until cooked. Add more water if needed during cooking. If using dried limes, they should be added in with the other ingredients. If using limejuice, add in towards the end and continue cooking for another 3-4 minutes. Adjust seasoning according to taste. Serve this delicious khoresht with white rice.

Persian Delights.... Khoresh-e Morgh / A delicious Iranian Rice with chicken Ingredients 1 whole Chicken chopped into major parts or 6-8 medium chicken thighs 1 medium Onion finely chopped 1 clove Garlic, finely chopped or minced 4 large Carrots, finely chopped or sliced 1 large Tomato 2 Dried Lime (½ tbps ground dried limes or 1/4 cup lime juice) ¾ Cup Split Peas ½ Cup Vegetable Oil ½ tsp Saffron ¾ tsp Salt applied to chicken directly, another 1/4 tsp in the boiling stew Pepper to taste

Method Of Preparation Pour the vegetable oil in the pot and brown the garlic and onions for about 5-7 minutes or until onions have turned yellowish brown. Next, salt the chicken pieces (1 teaspoon total) and add the pieces of chicken to the browning onions in the cooking bowl. Fry the chicken for 5-7 minutes on each side. After the chicken has fried for a total of 15-20 minutes, add the chopped tomato and carrots, add the ground saffron and some pepper (to taste) seal the lid and lower the temperature to medium. After 10 mins, add the dried lime or lime juice, the dried split peas, two cups of warm water and seal the lid again. Let the pot simmer on medium for 25 more minutes, occasionally stirring the contents and checking to make sure it is not running low on water. You may add ½ cup of water as needed to avoid burning the bottom of your pot.

Persian Delights.... Yakh- dar - Behesht (Ice -in- Heaven) Ingredients 100 gms Rice-flour 150 gms Starch 500 gms Sugar ½ Cup Rosewater 1 Litre Milk 1 LitreWater 50 grms Crushed pistachios

Method Of Preparation Ice-in-Heaven is a delicious dessert that is easy to make. Dissolve starch well in cold water and dissolve rice-flour well in cold milk. Mix the two solutions and bring to slow boil over low heat. Regularly stir the mix until it thickens. Now add sugar and rosewater. Continue stirring the mixture while it boils very slowly so that it does not settle. When the mixture becomes very thick, it is ready. Pour it into a deep rectangular dish and shake so that the surface is level. Let it cool down completely, then cut a grid into it the lines of which are parallel to the diagonals of the dish. Sprinkle the pistachios on top. Ice-in-Heaven is now ready to serve.

Chinese Chicken Manchuria Ingredients for 450 g boneless chicken breast 1 tbsp soy sauce ¼ tsp salt ¼ tsp white pepper 1 tsp Vinegar

Ingredients for Sauce ½ cup chicken stock 1 tsp. corn flour 1 tsp. soy sauce ¼ tsp. chines salt 4 tbsp. clear honey 1 tsp. brown sugar ¼ tsp. white pepper 1 tbsp. sesame seeds

Method Of Wash and cut chicken into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce for about 20 minutes. Heat oil in a wok and fry the marinated chicken until the chicken is tender. Drain. Place the chicken in a wok. Add soya sauce. brown sugar, honey and chicken stock, salt and pepper. Bring to boil, stirring constantly, simmer for 3-4 minutes or until all the moisture has evaporated and thick coating of sauce has formed over the chicken. sprinkle with sesame seeds, stir once and transfer to a serving dish. Serve with plain or fried rice.

Chinese Chicken n’ Sweet Corn Soup Ingredients ½ lb chicken or 250 gms chicken bones 6 cups water 1/8 tsp ground white pepper ¾ tsp salt ½ tsp ginger paste ½ tsp garlic paste 1 tsp chopped parsley 1 tsp chopped onion 1 chicken bouillon cube (optional) 2 tbsp chopped green onions 14 oz corn off the cob 1 tbsp corn starch (corn flour + water) egg white

Method Of Put the chicken I a large saucepan and add water, pepper, salt, ginger, garlic, parsley , onions and simmer on low heat, partially covered until chicken is almost cooked. If using a pressure cooker, add, 4 cups water and cook for 20-30 mins Skim off the fat and simmer broth gently until chicken is tender. Remove the chicken pieces from the broth and shred. Add the chicken cube, green onion and the corn to the broth and bring it to boil. Stir in the corn starch to the broth till it thickens. Reduce the heat to simmer. Beat the egg-white and water together and add to the soup slowly, stirring constantly. Add the shredded chicken and cook for a few mins. Serve hot with chilly sauce and Soya sauce.

Chinese Carrot and Cabbage Salad Ingredien 450gms carrots 1 tbsp salt 1 cabbage 4 tbsp oil 2 tbsp soy sauce 1 tbsp white vinegar ½ tsp chilli sauce 1 garlic clove 2 tbsp fresh coriander or parsley Chopped

Method Of Cut the carrots into matchstick pieces and put to boil. Drain carrots and sprinkle with salt. Cut the Chinese cabbage leaves into 5cm/ 2 inch pieces. Boil for 1 min and drain. Arrange the cabbage in a serving plate with the carrots in the centre of the bed of cabbage. Beat together the remaining ingredients to make the dressing. Spoon the dressing over the carrots. Garnish with Coriander or parsley.

Chinese Chinese Fried Rice Ingredients 1 tin rice ½ tin sprouted mug 1 chicken (cut into small pieces and boiled) 1 bunch leak onions chopped 1 bunch celery chopped 2 small carrots chopped 2 capsicums chopped 1 bowl chopped french beans 1 bowl green beans 2 eggs beaten , add salt + soya sauce (make a scramble)

Method Of Preparation Soak the mug overnight and sieve. Boil the rice and keep aside Heat oil. Add garlic, salt, leak onions and let it cook for a while. Don't let it turn creamish. Then add in the rest of the vegetables plus the sprouted mug, cook until tender, switch off heat. Lastly add capsicums and soya sauce, stir well. Mix the boiled rice with the above mixture , add more soya sauce

Chinese Beef in Hot Garlic Sauce Ingredients for Hot Garlic Sauce 1 tbsp oil 1 tsp garlic paste ½ tsp ginger paste 1 dried red chili 1 cup chopped celery 1 cup chopped green onions 1 cup chopped cabbage 1 cup shredded leek ½ cup chopped onion 1cup ketchup ½ cup sugar 1/8 tsp ground black pepper 4 tbsp soy sauce ¼ tsp salt or to taste 1 tsp chili powder 2 cups water NOTE: Hot Garlic Sauce can be prepared from before and refrigerated

Method Of Heat oil in a wok. Sauté` garlic, ginger, dried chili, celery, green onions, cabbage, leeks and onion for 5 mins. Add ketchup, sugar, black pepper, soy sauce, salt and chili powder. Mix well and cook until sauce is thick, then strain.

Chinese Prawns in Batter Ingredient STEP ONE ½ lb peeled prawns 1/3 tsp salt Clean and De-vein the prawns, sprinkle with salt and let sit for ½ hour. Pat dry with paper towels. STEP TWO 1 tbsp self-rising flour 1 tbsp cornstarch ½ egg beaten ¼ tsp salt ¼ tsp black pepper ¼ tsp red chili powder

Method Of Combine flour, cornstarch, egg, salt, black pepper and chili powder to make a batter, add a little water. The batter should be of a medium consistency. Dip each prawn in the batter and deep-fry on low heat until golden brown. Serve with sweet and sour sauce (can be prepared or use ready made sauce)

Variation Fish or strips of chicken breast can be substituted for the prawns)

Chinese Beef in Hot Garlic Sauce (cont) Ingredients for Beef STEP ONE ½ tsp garlic paste ½ tsp ginger paste 1 tbsp oil 500 gms boiled fillet steak or any tender cut of beef

Method Of Shred meat. Combine garlic, ginger, oil and toss with meat, marinating it for 1 hour. STEP TWO 1 tbsp oil 1 ½ cup shredded carrots 1½-cup bean sprouts 5 hot peppers shredded Hot garlic sauce 2-3 tsp cornstarch made into paste with little water (optional)

Method Of Heat oil in a wok, add the meat and stir-fry until cooked, about 4-5 mins. Remove meat. Stir-fry the carrots and bean sprouts, add the meat, hot peppers and salt and the desired amount of Hot garlic sauce. For a thicker sauce, mix the cornstarch paste and add into the stir-fried mixture; stir and cook until sauce has thickened. Serve with hot rice noodles or rice

Variation Add or substitute any fresh vegetables for carrots. Try broccoli, asparagus spears, red and green bell peppers, cauliflower, snow peas, etc.

Chinese Chilli Chicken Ingredients 800 gms chicken boneless Pinch of ajinomoto ½ tsp white pepper powder 1 tsp sugar 2 tbsp soya sauce 2 tbsp cornflour 1 egg 8 chopped green chilies 6-8 cloves chopped garlic 1 tbsp oil Oil for frying Salt to taste

Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. Deep fry chicken in hot oil till light brown. Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce Add fried chicken pieces and cook for 3 minutes. Add rest of cornflour, after dissolving it in water. Stir constantly. Garnish with chopped spring onions and green chilies julienne..

Chinese Sweet and Sour Fish Ingredients for Sauce 1 medium carrot cut into thin slices 1 green pepper cut into thin slices 1 tsp ginger paste 1 tbsp corn flour 1 tbsp sugar 1 tbsp white vinegar 2 tbsp oil

Method Of Preparation Prepare the sauce by heating oil in a wok and frying the carrots, pepper and ginger. Make a paste of the corn flour with water , vinegar and sugar and add it in the sauce. Stir until you have a thick sauce. Switch off and keep aside.

Ingredients - Coating for the Fish fillets Oil for frying 1 tbsp corn flour 2 egg whites Salt to taste

Method Of Mix in the corn flour, salt and egg-whites in a bowl. Dip in the fish fillets and deep fry. To serve: Pour fish sauce on to the fillets when serving

Chinese Peach and Chocolate Layer Ingredient 200 gms / 8 oz chocolate digestive biscuit 411 gms / 14 ½ oz can slice peaches, drained 275 ml / ½ pint thick sweetened custard 2.5 ml / ½ tsp grated lemon rind

Method Of Preparation Crush biscuit or chop in a processor Reserve 4 peach slices. Place the remaining peaches, custard and lemon rind into the grinder and process until smooth Place one third of the biscuit crumbs into the bottom of 4 individual glass dishes Divide half of the fruit between the dishes Repeat the process again with crumbs then fruit, finishing with a layer of crumbs on top Decorate each glass dish with a peach slice

Chinese Veg Hakka Noodles Ingredient

For the Noodles

100 gms noodles 5 cups water 4 tbsp ginger finely chopped 1 tsp oil 1 tsp green chilies finely chopped 1 tsp salt ½ cup spring onions ½ cup carrot chopped ½ cup capsicum chopped ½ cup bean sprouts 1/4 cup spring onions top finely chopped ½ cup cabbage Pinch of ajinomoto 1/4 tsp white pepper 1 ½ tbsp soya sauce 4 tbsp oil Salt to taste

Method Of Preparation Method for cooking noodles Boil the water and add the noodles and salt. Cook uncovered over a high flame for 2-3 minutes, stirring often. Remember to cook them at least an hour or two before they are required. Method for Hakka noodles Heat 4 tablespoons of oil in a non-stick pan with high edges. Add the ginger and green chilies. Fry lightly. Add all the vegetables, ajinomoto, pepper and salt. Stir fry over a high flame for 2 minutes. Add the Soya sauce and the boiled noodles and stir fry over a high flame for 1 minute. Garnish with thin long pieces of spring onion tops. Serve very hot.

Thai Special..... Placian (Thai Fried Fish) Ingredients 750 gms fish fillets ¼ cup oil 6 spring onions cut into 2.5 cm ( 1 inch) pieces 4 cloves garlic crushed (or 1 ½ garlic paste) 3 tsp finely grated fresh ginger (or 1 tsp ginger paste) 2 tbsp light soy sauce 1 tbsp sugar 1 tbsp tamarind liquid or lemon juice ¼ tsp ground black pepper 2 tbsp chopped fresh coriander leaves 1 fresh red chili, seeded and sliced Salt to taste

Method Of Preparation Wash and wipe fish well. Coat fish with salt. Fry in hot oil first on one side and then on the other until lightly browned and cooked through. Remove fish to serving platter and keep warm. Let oil cool slightly, then fry the spring onions until soft. Add garlic and ginger and cook on low heat, stirring until soft and golden. Add soy sauce, sugar, tamarind liquid and pepper, and simmer for 1 min. Pour over the fish, garnish with coriander leaves and chili and

Thai Special..... Kai Yang (Garlic Chicken) Ingredients 1x 1.5 kg roasting chicken or chicken breasts 2 tsp garlic paste 2 tsp salt 2 tbsp black peppercorns 4 whole plants coriander, including roots 2 tbsp lemon juice

Method Of Preparation Cut chicken into serving pieces or breasts into halves. Coarsely crush the peppercorns with a mortar and pestle or in a blender. Finely chop the well-washed coriander roots, stem and leaves. Mix the peppercorns. Coriander, garlic and salt together and rub well into the chicken pieces. Cover and stand for 1 hr at least , or in a refrigerator overnight. Put pieces of chicken on a grill tray and roast at approximately 15cm from heat. Cook, turning every 5 mins until chicken is tender and skin crisp. (if possible, cook on barbeque over glowing coals) Serve with boiled rice, fresh tomatoes sliced and seasoned with a pinch of chili powder, salt and lemon juice to taste or thinly onion.

Thai Special..... Khuzi Ayam ( Thai Style Chicken) Ingredients 1 chiken 1 tsp garlic 1 tsp ginger 1 onion 2 tsp chilli powder Oil Salt - to taste ½ cup tomato sauce 2 cup coconut milk Black pepper 1 tbs sugar

Method Of Preparation Make a paste of garlic & ginger, onion and chilli powder. Put slits in the chicken marinade with salt, deep fry and set aside Heat a little oil in a wok and fry the paste for 15 min. Add half cup of tomato sauce and cook for 10 min. Mix in 1 cup of coconut milk and reduce heat. Continue cooking and add a little salt, black pepper, sugar and 1 cup more of coconut milk and let it cook Gently place chicken pieces in the sauce and cook for another 10-15 min on low heat till the chicken is done. Can serve over rice.

Thai Special..... Thai Herb Bread Ingredients Can substitute the thai bread with kisu bread or loaf from bakery. 3 tbsp olive oil 175 gms softened butter 4 cloves garlic crushed 3 tbsp finely chopped fresh basil leaves 3 tbsp finely chopped fresh parsley 1 tsp ground black pepper ½ cup grated parmesan cheese

Method Of Preparation Slit bread horizontally in half, place cut side up on a tray Drizzle all the slices with olive oil Cream butter with garlic, basil, parsley and black pepper Spread the cut side each with the mixture and sprinkle with cheese Cook at 180C for 10 mins or until the butter and cheese melt and brown lightly Serve hot

Thai Special..... Masuman Beef Curry Ingredients 1 tablespoon oil 500 gms beef topside, cut into large cubes 1-2 tablespoons Curry Paste 2 large onions, cut into wedges or thick slices 2 large potatoes, peeled and diced 1 ½ cups coconut milk 1 cup water 2 cardamom pods 2 bay leaves 2 tablespoons tamarind puree 1/2 cup peanuts, roasted, optional 2 red chilies, finely sliced Salt to taste

Method Of Preparation Heat the oil in a wok or large heavy-based pan. Add the meat to the wok in batches and stir-fry each batch over medium heat until it is well browned. Remove the meat from the wok and set aside on paper towels. Add the curry paste to wok and stir for 1 minute. Add the onions and diced potatoes to the wok and cook, stirring frequently until golden brown. Remove from the wok and set aside. Add the coconut milk and water. Bring to the boil, stirring; reduce heat and simmer for 15 minutes, uncovered. Return the meat, onions and potatoes to the wok. Add the cardamon, bay leaves, tamarind puree and salt, Stir well and then simmer, uncovered, for 20 minutes or until the meat is tender. Remove the bay leaves from the mixture. Add the peanuts, if you're using them. When ready to serve, scatter the sliced red chillies over the top. Serve with steamed rice.

Thai Special..... Pineapple Fried Rice Ingredients 1 medium ripe pineapple 1/4 cup oil 3 cloves garlic, chopped 1 medium onion, chopped 1-2 teaspoons chopped red chilli 150gms chicken de-bone and Cut into dices 3 cups cold steamed rice 2 tablespoons fish sauce 3 spring onions finely sliced 2 tablespoons chopped coriander leaves Salt to taste

Method Of Preparation Cut the pineapple into small pieces. Run a knife around the edges of the pineapple to make it smooth Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add the garlic onion and chillies to the wok and cook for 1 minute. Add the chicken; stir fry, tossing constantly for 5 minutes Remove all the meat from the wok and set aside. Reheat the wok and stir-fry the pineapples pieces for 3 minutes or until heated thorough and lightly golden; remove from the wok Add the remaining oil to the wok when the oil is very hot, add the rice and the chicken and mix well Once fried return the pineapples and mix thoroughly. Finally add the salt, basil and fish sauce, and toss well. NOTE: Fish sauce is available in the supermarkets, this is the main ingredient in almost all thai dishes, however you can omit it.

Thai Special..... Khao Nio Kaeo (Sweet Coconut Rice) Ingredients 500 gms glutinous rice Water 2 ½ cups coconut milk 2/3 cup sugar

Method Of Preparation Soak rice overnight in water. Drain and steam rice for 45 mins or until grains maybe pressed in the fingers and there is no hard core. Put the rice into the saucepan and add coconut milk and sugar, and simmer on low heat, stirring occasionally, until all the milk is absorbed. Turn onto a plate and flatten with a greased banana leaf or the back of a spoon. Allow to cool and set, then cut into diamond shapes. Serve as a dessert or snack with sliced ripe bananas.

Thai Special..... Pillus (Fried Sweet Potato Balls) Ingredients 500gms sweet potatoes 1 tbsp sugar 1-2 tbsp rice flour oil for frying

Method Of Preparation Peel sweet potatoes, dropping them into cold water immediately to prevent discoloring. Cut into even- size pieces and boil until tender but not mushy. Drain well, dry off in the pan and mash until free of lumps. Mix in the sugar and enough rice flour to make the mixture firm enough to mould. Roll into small balls, the size of a large marble. Deep fry in hot oil over medium heat, until deep golden brown all over. Serve plain or with sugar syrup and grated coconut.

Thai Special..... Ingredients

Serikaya Dengan Agar - Agar ( Coconut Milk Jelly)

7gms agar-agar strands or 5 tbsp agar-agar powder 6 cups water 3 pods cardamom , bruised 1 small cinnamon stick 2 ½ cups sugar 2 cups thick coconut milk pinch of salt

Method Of Preparation Soak agar-agar strands in cold water overnight., Drain. When drained, they should measure approximately 1 ½ cups loosely packed. Put agar-agar strands into a saucepan with 6 cups fresh cold water, cardamom and cinnamon. Bring to the boil and simmer gently 30 mins or until agar-agar jelly strands are dissolved. Stir occasionally , add sugar and stir until dissolved. Add coconut milk and salt and stir constantly while bringing just to a simmering point. If agar-agar powder is used, simmer only 5-10 mins before adding other ingredients. Strain through fine nylon sieve , pour into wetted mould and cool to room temp, then chill until serving time. Note:- If using agar-agar powder, sprinkle evenly on surface of water or it might turn lumpy.

Mexican Gourmet..... Mexican Salad

Ingredients for Salad 2 tomatoes chopped in thin slices onions chopped in thin slices green pepper cut in short thin strips yellow pepper cut in short thin strips red pepper cut in short thin strips lettuce cut in big pieces

Dressing for Salad ½ cup plain yogurt ½ cup sour cream ¼ cup chili sauce crushed garlic to taste juice of ½ lemon salt, chili powder and pepper to taste

Method of Preparation Combine all the ingredients of the dressing and chill For an hour before serving. When ready to serve mix salad well and pour dressing over it.

Mexican Gourmet..... Chicken Tortilla Soup

Ingredients 6 tbsp vegetable oil 8 (6 inch) corn tortillas, coarsely chopped 6 cloves garlic, minced ½ cup chopped fresh dhania 1 onion, chopped 1 (29 oz) can diced tomatoes 2 tbsp cumin 1 tbsp chili powder 3 bay leaves 6 cups chicken broth 1 tsp salt ½ tsp ground pepper 5 boneless chicken breast halves, cooked

Method of Preparation In a large pot heat oil. Add tortillas, garlic, dhania and onion. Sauté for 2 to 3 minutes. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and pepper. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

Mexican Gourmet..... Tortilla Bites - Appetizers Ingredients 1 pkg (8 oz) cream cheese (At room temperature) 1 cup sour cream Grinded green chilies to taste 1 pkg flour tortillas

Method of Preparation Mix cream cheese, sour cream and green chilies together. Spread about a tablespoon of this mixture over a tortilla and roll it up. Do the same with the rest of the tortillas. Refrigerate for 4 hours then cut each tortilla into bite Sizes. Serve cold as appetizer.

Mexican Gourmet..... Ingredients

Chilli Chicken

3 tablespoons vegetable oil 2 cloves garlic, minced 1 green bell pepper, chopped 1 onion, chopped 1 stalk celery, sliced 1/4 pound mushrooms, chopped 1 pound skinless, boneless chicken breast halves cut into bite size pieces 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon cocoa powder 1/4 teaspoon salt 1 pinch crushed red pepper flakes 1 pinch ground black pepper 1 (14.5 ounce) can whole peeled tomatoes with juice 1 (19 ounce) can kidney beans, drained and rinsed

Method of Preparation

In a large skillet heat 2 tablespoons of the oil over medium heat. Sauté the garlic, bell pepper, onion, celery and mushrooms for 5 minutes. Set aside. Add the remaining 1 tablespoon of oil to the skillet and brown the chicken over high heat until it is golden brown and firm on the outside. Return the vegetable mixture to the skillet. .

Add the chili powder, cumin, oregano, paprika, cocoa powder, salt, hot pepper flakes and ground black pepper to the skillet. Stir for a few minutes to prevent burning. Add the tomatoes and beans, bring all to a boil and reduce heat to low. Cover the skillet and simmer for 15 minutes, then remove cover and simmer for 15 more minutes.

Mexican Gourmet..... Chicken Fajita Pasta Roll Ingredients 8 oz spaghetti or thin pasta, cooked, drained and kept warm 1 tbsp vegetable oil 1 lb skinless, boneless chicken breast halves cut into strips 1 cup quartered, sliced onion 1 cup sliced red bell pepper 1 cup sliced yellow bell pepper 1 cup whole green chilies ½ cup taco sauce ½ cup water 1 (1 ¼ oz) package fajita seasoning Chopped fresh cilantro (optional)

Method of Preparation Heat oil in a large pan over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. .

Add onion, bell pepper and chilies; cook, stirring frequently for 1 to 2 minutes. Stir in taco sauce, water and seasoning mix. Bring to boil. Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens. Serve over pasta. Garnish with cilantro and lime wedges.

Mexican Gourmet..... Enchiladas Ingredients 10-12 flour tortillas Sour cream 2 cans mild Enchilada sauce 1 can tomato paste 1 can vegetarian refried beans or 2 cans if omitting meat 1 lb ground lamb cooked and drained 1 can pitted black olives 16-20 oz shredded cheese Picante sauce or Salsa Sauce

Method of Preparation Mix together cooked lamb, refried beans, ½ can enchilada sauce and ½ cup cheese in a bowl . Lay a tortilla flat on a work area, and place about 3 tablespoons of this mixture on the bottom of the tortilla and roll up. Place, seam down, on a 13”x9” baking pan. Repeat with the rest of the tortillas . Mix the rest of the enchilada sauce with tomato paste. Rinse cans out with water (1/4 cup) and add to the enchilada sauce. Pour over the prepared enchiladas. Sprinkle all the shredded cheese on top and dot attractively with black olives. Cover with an aluminum foil. Bake in a preheated oven at 350 degrees F for ½ hour until bubbly. Serve with sour cream and picante sauce or Salsa sauce Note: If Enchiladas Sauce not found, you can substitute it with mixture of Ketchup and Mexican Sauce

Mexican Gourmet..... Cassata Ice Cream Ingredients 1 pt milk 1 cup sugar 1 tin Evaporated Milk (kept in freezer overnight) 2 tsp custard powder 4 tsp vanilla essence 1 tsp gelatin or china grass (faludo)

Ingredients for Chocolate Sauce 1 Tbsp cocoa or chocolate powder 2 Tbsp sugar 1 Tbsp water ½ oz butter

Method for Ice Cream Preparation Dissolve gelatin (or china grass if using) in a little water. In a saucepan, mix together milk, sugar and custard powder. Add dissolved gelatin to this and heat on medium heat, stirring constantly until mixture is thick. Cool. Place in the freezer. After 4 hours, remove from freezer and add the tinned milk and reheat the mixture. Add vanilla and beat the mixture thoroughly for 20 minutes. Remove from heat, cool and return to freezer. Take it out after 6 hours. Reheat for 20 more minutes and cool and

Method for Chocolate Preparation Combine all the ingredients and heat, stirring all the time, till thickened. Cool. When serving the ice cream, pour chocolate sauce over it. Then sprinkle chopped or sliced dried nuts.

GLOSSARY...

ENGLISH

GUJRATI / HINDI

Saffron Coconut Milk Cinnamon Cardamon Cumin seeds Nutmeg Guava Curd Agar Agar Mustard seeds Basil leaves Mango powder Poppy seeds Sesame seeds Turmeric Curry leaves Bell pepper Ajinomoto Puffed rice Semolina Groundnuts Parsely Pomegranate Tamarind Cilantro / Coriander leaves Walnut Cashews Almonds Fat mince Cream Refined Flour Mint

Keser Tui Taj Elachi Jeeru Jaiphal Amrood / Mapera Yogurt / Dahi China grass / Faludo Rai Tulsi Amchoor Khus Khus Tal Haldhar Limbro Simla mirchi Chinese salt Mamra Sooji Jugu Ajmoda / Ajmud Anar / Daram Amli Dhania Akrot Kaju / Khorosho Badam Nundu Malai Maida Fudina