Time
20 minutes
Tools
cutting board
paring knife
small frying pan
measuring cups
measuring spoons
wooden spoon
medium bowl
table fork
whisk
large nonstick frying pan
rubber spatula
Makes
4 to 6 servings
Bob is a Turkish American we know who remembers waking up to the smell of this spicy vegetable and egg dish when he was growing up. Try it for breakfast along with juice and rolls.
Ingredients
1 small onion
1 tablespoon margarine
8 eggs
1⁄8 teaspoon ground red pepper
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon paprika
vegetable oil cooking spray
1 cup diced tomatoes
Steps
1. Remove the papery skin from the onion. On a cutting board,cut the onion in half. With the flat sides down, cut each onion half into pieces.
2. Preheat a small frying pan on medium heat for 2 minutes. Add the margarine and melt.
3. Use a wooden spoon to cook the onion in the frying pan for about 3 minutes or until tender. Turn off the heat and set aside.
4. Break the eggs into a medium bowl and beat with a fork.
5. Add the red pepper, salt, black pepper, and paprika to the eggs. Whisk vigorously for 1 minute until the eggs are fluffy.
6. Spray a large nonstick frying pan with vegetable oil cooking spray. Preheat the pan on medium heat for 2 minutes.
7. Add the onions and tomatoes evenly in the pan. Pour the egg mixture over the onions and tomatoes. Adjust the heat to medium-low.
8. Gently scramble the egg mixture for about 5 minutes with a rubber spatula until set.
9. Serve with rolls or crusty bread for a satisfying breakfast.
Sticky Rice with Fruit
Time
1 hour to soak rice plus 45 minutes to cook
Tools
measuring cups
measuring spoons
medium bowl
strainer
medium saucepan with lid
can opener
small saucepan
wooden spoon
paring knife
cutting board
4 dessert plates
scoop
Makes
4 servings
Sticky rice is a sweet rice that sticks together. It makes a great Thai dessert when mixed with coconut milk and served with fruit, such as mango or papaya.
Ingredients
1 cup sweet rice (also called sticky or glutinous rice)
1 quart water
2 cups water
1 cup canned coconut milk
1⁄3 cup sugar
1⁄4 teaspoon salt
2 cups sliced fresh fruit such as mangoes, papayas, or bananas
1⁄4 cup coconut cream (the thick part of coconut milk)
Steps
1. Soak the rice in 1 quart of water in a medium bowl for 1 hour.
2. Place the rice in a strainer. Rinse the rice under cold running water until the water draining away looks clear.
3. Place the rice in a medium saucepan with 2 cups of water.
4. Put the heat on high and bring the water to a boil. Then cover and reduce the heat to low so that the rice simmers.
5. Cook the rice until the water has evaporated, about 10 to 15 minutes.
6. While the rice simmers, combine the coconut milk, sugar, and salt in a small saucepan. Place over medium heat and cook for 3 to 4 minutes, stirring constantly with a wooden spoon. Do not boil.
7. Pour the coconut milk mixture over the cooked rice in the medium saucepan. Toss well so that the rice is coated.Cover and let it sit for 30 minutes.
8. While the rice sits, peel and slice the fruit on a cutting board. Divide the fruit up among 4 dessert plates.
9. Scoop the rice and divide among the plates. Drizzle 1 tablespoon of coconut cream (the thick part of coconut milk) over each rice scoop. Serve.
1 hour to soak rice plus 45 minutes to cook
Tools
measuring cups
measuring spoons
medium bowl
strainer
medium saucepan with lid
can opener
small saucepan
wooden spoon
paring knife
cutting board
4 dessert plates
scoop
Makes
4 servings
Sticky rice is a sweet rice that sticks together. It makes a great Thai dessert when mixed with coconut milk and served with fruit, such as mango or papaya.
Ingredients
1 cup sweet rice (also called sticky or glutinous rice)
1 quart water
2 cups water
1 cup canned coconut milk
1⁄3 cup sugar
1⁄4 teaspoon salt
2 cups sliced fresh fruit such as mangoes, papayas, or bananas
1⁄4 cup coconut cream (the thick part of coconut milk)
Steps
1. Soak the rice in 1 quart of water in a medium bowl for 1 hour.
2. Place the rice in a strainer. Rinse the rice under cold running water until the water draining away looks clear.
3. Place the rice in a medium saucepan with 2 cups of water.
4. Put the heat on high and bring the water to a boil. Then cover and reduce the heat to low so that the rice simmers.
5. Cook the rice until the water has evaporated, about 10 to 15 minutes.
6. While the rice simmers, combine the coconut milk, sugar, and salt in a small saucepan. Place over medium heat and cook for 3 to 4 minutes, stirring constantly with a wooden spoon. Do not boil.
7. Pour the coconut milk mixture over the cooked rice in the medium saucepan. Toss well so that the rice is coated.Cover and let it sit for 30 minutes.
8. While the rice sits, peel and slice the fruit on a cutting board. Divide the fruit up among 4 dessert plates.
9. Scoop the rice and divide among the plates. Drizzle 1 tablespoon of coconut cream (the thick part of coconut milk) over each rice scoop. Serve.
Thai Chicken Salad
Time
15 minutes
Tools
cutting board
paring knife
measuring cups
measuring spoons
medium bowl
whisk
paper towels
4 plates
serving spoon
Makes
4 servings
Thai chicken salad is typical of Thai dishes because it includes a balance of sweet, sour, hot, and salty tastes,and you can adjust the flavors as you like. There are many versions of this Thai-created dish in America.
Ingredients
1 lime
1⁄4 cup peanut oil
1 tablespoon fish sauce (available
in some supermarkets or
in Asian grocery stores)
1⁄8 teaspoon crushed red pepper
3 scallions
8 romaine leaves
1 teaspoon brown sugar
2 cups bite-sized pieces cooked chicken
2 tablespoons chopped peanuts
Steps
1. On a cutting board, cut the lime in half. Squeeze the lime to make 2 tablespoons of fresh lime juice. Place the lime juice in a medium bowl.
2. To make the dressing, add the peanut oil, fish sauce, and crushed red pepper to the medium bowl. Use a whisk to blend the ingredients.
3. Wash the scallions and romaine leaves and pat dry with paper towels. Cut off the roots of the scallions. Chop the white part only and add to the bowl.
4. Place the romaine leaves on 4 plates.
5. Taste the dressing. Add about 1 teaspoon of brown sugar as needed to balance the flavors in the way you like best.
6. Add the chicken to the dressing and toss to coat well.
7. Place the chicken salad on top of the lettuce leaves on the plates. Garnish with chopped peanuts.
15 minutes
Tools
cutting board
paring knife
measuring cups
measuring spoons
medium bowl
whisk
paper towels
4 plates
serving spoon
Makes
4 servings
Thai chicken salad is typical of Thai dishes because it includes a balance of sweet, sour, hot, and salty tastes,and you can adjust the flavors as you like. There are many versions of this Thai-created dish in America.
Ingredients
1 lime
1⁄4 cup peanut oil
1 tablespoon fish sauce (available
in some supermarkets or
in Asian grocery stores)
1⁄8 teaspoon crushed red pepper
3 scallions
8 romaine leaves
1 teaspoon brown sugar
2 cups bite-sized pieces cooked chicken
2 tablespoons chopped peanuts
Steps
1. On a cutting board, cut the lime in half. Squeeze the lime to make 2 tablespoons of fresh lime juice. Place the lime juice in a medium bowl.
2. To make the dressing, add the peanut oil, fish sauce, and crushed red pepper to the medium bowl. Use a whisk to blend the ingredients.
3. Wash the scallions and romaine leaves and pat dry with paper towels. Cut off the roots of the scallions. Chop the white part only and add to the bowl.
4. Place the romaine leaves on 4 plates.
5. Taste the dressing. Add about 1 teaspoon of brown sugar as needed to balance the flavors in the way you like best.
6. Add the chicken to the dressing and toss to coat well.
7. Place the chicken salad on top of the lettuce leaves on the plates. Garnish with chopped peanuts.
Amazing Asian Dumpling Soup
Time
45 minutes
Tools
measuring cups
measuring spoons
medium frying pan
colander
medium bowl
paper towels
cutting board
paring knife
grater
waxed paper
small bowl
table fork
wooden spoon
large frying pan or Dutch
oven
teaspoon
small bowl
pastry brush
slotted spoon
ladle
8 soup bowls
Makes
8 servings
Wonton wrappers make a sturdy dumpling and are easy to use. Korean American families often make this soup.
Ingredients
2 tablespoons peanut oil
1⁄2 pound lean ground beef or turkey
2 cups bean sprouts
6 scallions
3 carrots
1 egg
1 tablespoon sesame seeds
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
8 cups low-sodium beef broth
1 cup water
2 tablespoons light soy sauce
1 package wonton wrappers
Steps
1. To make the filling for the dumplings, heat the peanut oil in a medium frying pan over medium heat. Add the ground meat and cook until it is browned. Place the meat into a colander to drain the fat.
2. Put the cooked meat into a medium bowl.
3. Wash the bean sprouts, scallions, and carrots and pat dry with paper towels.
4. On a cutting board, chop the bean sprouts into tiny pieces.
5. Cut the roots off the scallions. Slice the scallions into 1⁄4-inch slices. Slice only the lower third of the green tops.
6. Cut off the carrot tops. Grate the carrots with a metal grater over waxed paper.
7. In a small bowl, beat the egg with a fork.
8. Add the bean sprouts, scallions, carrots, egg, sesame seeds, garlic powder, salt, and pepper to the meat mixture. Mix with a wooden spoon.
9. Place the beef broth, water, and soy sauce in a large frying pan or Dutch oven without the cover. Bring to a boil.
10. Meanwhile, make the dumplings by putting a heaping teaspoon of the filling into the center of each wonton square.
11. Fill a small bowl with water.
12. Brush the edges of the wontons with water. Fold each wonton in half to form a triangle. Press down to make sure the edges are secure. Continue to make dumplings.
13. With a slotted spoon, drop the dumplings into the boiling broth and simmer on medium heat for 10 minutes, being careful that the dumplings do not touch each other.
14. Ladle the soup into soup bowls and serve immediately.
45 minutes
Tools
measuring cups
measuring spoons
medium frying pan
colander
medium bowl
paper towels
cutting board
paring knife
grater
waxed paper
small bowl
table fork
wooden spoon
large frying pan or Dutch
oven
teaspoon
small bowl
pastry brush
slotted spoon
ladle
8 soup bowls
Makes
8 servings
Wonton wrappers make a sturdy dumpling and are easy to use. Korean American families often make this soup.
Ingredients
2 tablespoons peanut oil
1⁄2 pound lean ground beef or turkey
2 cups bean sprouts
6 scallions
3 carrots
1 egg
1 tablespoon sesame seeds
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
8 cups low-sodium beef broth
1 cup water
2 tablespoons light soy sauce
1 package wonton wrappers
Steps
1. To make the filling for the dumplings, heat the peanut oil in a medium frying pan over medium heat. Add the ground meat and cook until it is browned. Place the meat into a colander to drain the fat.
2. Put the cooked meat into a medium bowl.
3. Wash the bean sprouts, scallions, and carrots and pat dry with paper towels.
4. On a cutting board, chop the bean sprouts into tiny pieces.
5. Cut the roots off the scallions. Slice the scallions into 1⁄4-inch slices. Slice only the lower third of the green tops.
6. Cut off the carrot tops. Grate the carrots with a metal grater over waxed paper.
7. In a small bowl, beat the egg with a fork.
8. Add the bean sprouts, scallions, carrots, egg, sesame seeds, garlic powder, salt, and pepper to the meat mixture. Mix with a wooden spoon.
9. Place the beef broth, water, and soy sauce in a large frying pan or Dutch oven without the cover. Bring to a boil.
10. Meanwhile, make the dumplings by putting a heaping teaspoon of the filling into the center of each wonton square.
11. Fill a small bowl with water.
12. Brush the edges of the wontons with water. Fold each wonton in half to form a triangle. Press down to make sure the edges are secure. Continue to make dumplings.
13. With a slotted spoon, drop the dumplings into the boiling broth and simmer on medium heat for 10 minutes, being careful that the dumplings do not touch each other.
14. Ladle the soup into soup bowls and serve immediately.
Korean Sweet Rice Cakes
Time
Soaking overnight plus 45 minutes to prepare
plus 2 hours to cool
Tools
cookie sheet
measuring cups
measuring spoons
medium bowl
strainer
medium pot
potato masher
small pot
wooden spoon
plastic wrap
plate
Makes
About 8 rice cakes
More than just another way of using rice, these cakes have a long history in South Korea. They have found their way into many different traditions. This type of rice cake is commonly used for weddings. The cake shape, content,and color vary from one region to another.
Ingredients
vegetable oil for cookie sheet
2 cups sweet rice (also called
sticky or glutinous rice)
1 tablespoon soy sauce
1⁄3 cup brown sugar
3⁄4 cup chestnuts or walnuts,chopped
3⁄4 cup raisins
2 tablespoons pine nuts
2 teaspoons cinnamon
1 tablespoon vegetable oil
Steps
1. Soak the rice in 1 quart of cold water in a medium bowl overnight.
2. Oil a cookie sheet.
3. Drain the water from the rice using a strainer.
4. Place the rice in a medium pot with 2 cups of water. Place on the stove on high and bring the water to a boil. Then cover and reduce the heat to low.
5. Let the rice simmer until the water has evaporated, about 15 minutes. Remove from the heat.
6. Use a potato masher to mash the rice well. Set aside.
7. Place the soy sauce and the brown sugar in a small pot.Heat on medium until it becomes thick in consistency, about 10 minutes. Stir frequently with a wooden spoon.
8. Add the brown sugar mixture to the rice and stir. Add the chestnuts or walnuts, raisins, pine nuts, and cinnamon to the rice and stir again.
9. Spoon the rice mixture onto the oiled cookie sheet.
10. With oiled hands, spread the mixture about 3⁄4 inch thick. Cover loosely with plastic wrap and place in the refrigerator.
11. Once thoroughly cooled, about 2 hours, cut into 1 × 11⁄2-inch rectangles, making sure to oil the knife.
12. Arrange nicely on a plate and serve.
Soaking overnight plus 45 minutes to prepare
plus 2 hours to cool
Tools
cookie sheet
measuring cups
measuring spoons
medium bowl
strainer
medium pot
potato masher
small pot
wooden spoon
plastic wrap
plate
Makes
About 8 rice cakes
More than just another way of using rice, these cakes have a long history in South Korea. They have found their way into many different traditions. This type of rice cake is commonly used for weddings. The cake shape, content,and color vary from one region to another.
Ingredients
vegetable oil for cookie sheet
2 cups sweet rice (also called
sticky or glutinous rice)
1 tablespoon soy sauce
1⁄3 cup brown sugar
3⁄4 cup chestnuts or walnuts,chopped
3⁄4 cup raisins
2 tablespoons pine nuts
2 teaspoons cinnamon
1 tablespoon vegetable oil
Steps
1. Soak the rice in 1 quart of cold water in a medium bowl overnight.
2. Oil a cookie sheet.
3. Drain the water from the rice using a strainer.
4. Place the rice in a medium pot with 2 cups of water. Place on the stove on high and bring the water to a boil. Then cover and reduce the heat to low.
5. Let the rice simmer until the water has evaporated, about 15 minutes. Remove from the heat.
6. Use a potato masher to mash the rice well. Set aside.
7. Place the soy sauce and the brown sugar in a small pot.Heat on medium until it becomes thick in consistency, about 10 minutes. Stir frequently with a wooden spoon.
8. Add the brown sugar mixture to the rice and stir. Add the chestnuts or walnuts, raisins, pine nuts, and cinnamon to the rice and stir again.
9. Spoon the rice mixture onto the oiled cookie sheet.
10. With oiled hands, spread the mixture about 3⁄4 inch thick. Cover loosely with plastic wrap and place in the refrigerator.
11. Once thoroughly cooled, about 2 hours, cut into 1 × 11⁄2-inch rectangles, making sure to oil the knife.
12. Arrange nicely on a plate and serve.
Korean-Style Short Ribs
Time
15 minutes to prepare plus 2 hours to marinate plus 15 minutes to broil
Tools
measuring cups
measuring spoons
1-gallon zipper-lock
plastic bag
small bowl
whisk
cutting board
chef’s knife
broiler pan
aluminum foil
oven mitts
tongs
platter
Makes
6 servings
This Korean American version of barbecued spare ribs adds a fiery flare to the ribs and is hot . . . hot . . . hot! Instead of barbecuing these ribs over charcoal or flames,this recipe uses the broiler.
Ingredients
3 to 4 pounds of beef short ribs,
separated
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2⁄3 cup teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon sugar
2 teaspoons Tabasco sauce
2 garlic cloves
vegetable oil cooking spray
Steps
1. Sprinkle the short ribs with salt and pepper. Place in a 1-gallon zipper-lock plastic bag.
2. In a small bowl, whisk together the teriyaki sauce, sesame seeds, sugar, and Tabasco sauce. Pour into the plastic bag over the ribs.
3. Place the garlic cloves on a cutting board. Use the side of a large chef’s knife to press down on the garlic cloves and loosen the papery skin. Remove the garlic from the skin and add to the plastic bag with the ribs.
4. Seal the zipper-lock bag and let sit in the refrigerator to marinate for 2 hours.
5. Line a broiler pan with aluminum foil. Spray lightly with vegetable oil cooking spray.
6. Set the rack so that the meat will be at least 4 inches from the heat source to avoid burning.
7. Preheat the broiler.
8. Place the spare ribs on the broiler pan. Using oven mitts, place the pan under the broiler. Broil for 7 minutes, watching closely.
9. Take the pan out of the oven and use tongs to turn over the ribs.
10. Place the pan back in the oven and broil for 7 to 8 more minutes. Watch closely. Wash the tongs.
11. Remove the pan from the oven with oven mitts. Use tongs to put the ribs on a serving platter.
15 minutes to prepare plus 2 hours to marinate plus 15 minutes to broil
Tools
measuring cups
measuring spoons
1-gallon zipper-lock
plastic bag
small bowl
whisk
cutting board
chef’s knife
broiler pan
aluminum foil
oven mitts
tongs
platter
Makes
6 servings
This Korean American version of barbecued spare ribs adds a fiery flare to the ribs and is hot . . . hot . . . hot! Instead of barbecuing these ribs over charcoal or flames,this recipe uses the broiler.
Ingredients
3 to 4 pounds of beef short ribs,
separated
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2⁄3 cup teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon sugar
2 teaspoons Tabasco sauce
2 garlic cloves
vegetable oil cooking spray
Steps
1. Sprinkle the short ribs with salt and pepper. Place in a 1-gallon zipper-lock plastic bag.
2. In a small bowl, whisk together the teriyaki sauce, sesame seeds, sugar, and Tabasco sauce. Pour into the plastic bag over the ribs.
3. Place the garlic cloves on a cutting board. Use the side of a large chef’s knife to press down on the garlic cloves and loosen the papery skin. Remove the garlic from the skin and add to the plastic bag with the ribs.
4. Seal the zipper-lock bag and let sit in the refrigerator to marinate for 2 hours.
5. Line a broiler pan with aluminum foil. Spray lightly with vegetable oil cooking spray.
6. Set the rack so that the meat will be at least 4 inches from the heat source to avoid burning.
7. Preheat the broiler.
8. Place the spare ribs on the broiler pan. Using oven mitts, place the pan under the broiler. Broil for 7 minutes, watching closely.
9. Take the pan out of the oven and use tongs to turn over the ribs.
10. Place the pan back in the oven and broil for 7 to 8 more minutes. Watch closely. Wash the tongs.
11. Remove the pan from the oven with oven mitts. Use tongs to put the ribs on a serving platter.
German Potato Salad
Time
50 to 60 minutes
Tools
vegetable scrub brush
paring knife
vegetable peeler
cutting board
large saucepan
long fork
colander
large bowl
medium frying pan
tongs
paper towels
wooden spoon
measuring cups
measuring spoons
Makes
8 servings
German potato salad is made with oil or bacon fat, vinegar,and bacon instead of mayonnaise. It tastes better warm or at room temperature than cold. If the salad has been refrigerated, let it stand at room temperature for 30 minutes before serving for the best flavor.
Ingredients
6 medium potatoes
1 large onion
8 slices bacon
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
1⁄2 cup apple cider vinegar
1 cup water
Steps
1. Scrub the potatoes with a brush under running water. Remove the eyes and any decayed areas with a paring knife. Peel the potatoes with a vegetable peeler. On a cutting board, cut the potatoes into 1⁄4-inch slices.
2. Put the potatoes in the saucepan and add enough water to cover.
3. Bring the water to a boil over high heat. Simmer the potatoes for 20 minutes or until they are just tender.
4. While the potatoes boil, remove the papery skin from the onion. Using a cutting board, cut the onion in half. Chop each onion half.
5. Use a fork to prick the potatoes to see if they are just tender. When ready, turn the heat off. Ask an adult to drain the potatoes using the colander, then transfer them to the large bowl.
6. Put the frying pan on medium heat. Lay the bacon strips side by side in the pan. Cook for about 10 minutes. Turn the bacon over every 2 to 3 minutes with tongs.
7. Remove the bacon from the pan and place on paper towels.
8. Using a wooden spoon for stirring, sauté the onions in the bacon drippings until golden brown and tender, about 5 minutes. Add the flour and cook for 1 minute while stirring constantly.
9. Add the sugar, salt, pepper, vinegar, and water. Bring to a boil, then reduce the heat and simmer until the mixture just starts to thicken. Pour over the cooked potatoes.
10. Break up the bacon into small pieces and add to the potato salad. Toss gently and serve.
50 to 60 minutes
Tools
vegetable scrub brush
paring knife
vegetable peeler
cutting board
large saucepan
long fork
colander
large bowl
medium frying pan
tongs
paper towels
wooden spoon
measuring cups
measuring spoons
Makes
8 servings
German potato salad is made with oil or bacon fat, vinegar,and bacon instead of mayonnaise. It tastes better warm or at room temperature than cold. If the salad has been refrigerated, let it stand at room temperature for 30 minutes before serving for the best flavor.
Ingredients
6 medium potatoes
1 large onion
8 slices bacon
3 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
1⁄2 cup apple cider vinegar
1 cup water
Steps
1. Scrub the potatoes with a brush under running water. Remove the eyes and any decayed areas with a paring knife. Peel the potatoes with a vegetable peeler. On a cutting board, cut the potatoes into 1⁄4-inch slices.
2. Put the potatoes in the saucepan and add enough water to cover.
3. Bring the water to a boil over high heat. Simmer the potatoes for 20 minutes or until they are just tender.
4. While the potatoes boil, remove the papery skin from the onion. Using a cutting board, cut the onion in half. Chop each onion half.
5. Use a fork to prick the potatoes to see if they are just tender. When ready, turn the heat off. Ask an adult to drain the potatoes using the colander, then transfer them to the large bowl.
6. Put the frying pan on medium heat. Lay the bacon strips side by side in the pan. Cook for about 10 minutes. Turn the bacon over every 2 to 3 minutes with tongs.
7. Remove the bacon from the pan and place on paper towels.
8. Using a wooden spoon for stirring, sauté the onions in the bacon drippings until golden brown and tender, about 5 minutes. Add the flour and cook for 1 minute while stirring constantly.
9. Add the sugar, salt, pepper, vinegar, and water. Bring to a boil, then reduce the heat and simmer until the mixture just starts to thicken. Pour over the cooked potatoes.
10. Break up the bacon into small pieces and add to the potato salad. Toss gently and serve.
YUMMY SHISH KEBABS
Slice up green and red (red are optional) peppers.
Clean some mushrooms
Clean a few cherry tomatoes
Cut a chicken breast into strips
Skewer all items on the kebab and cook for somewhere in the 10 minute
range (get the pepper cooked all the way through) Coat with pepper (lots– mmm) and some salt. Dip in previously mentioned ranch dressing or
whatever you want, or just eat plain.
Clean some mushrooms
Clean a few cherry tomatoes
Cut a chicken breast into strips
Skewer all items on the kebab and cook for somewhere in the 10 minute
range (get the pepper cooked all the way through) Coat with pepper (lots– mmm) and some salt. Dip in previously mentioned ranch dressing or
whatever you want, or just eat plain.
Chicken Curry (Murga)
(4-6 Servings)
Ingredients
• 2-2 1/2 lb Skinned chicken
• 1 t garam masala
• 3 t Salt
• 1 c Finely chopped tomato
• 1/4 c Vegetable oil
• 1/2 c Water
• 1 1/2 c Finely chopped onion
• 1 1/2 t Fresh ginger, chopped
• 1 t Finely chopped garlic
• 1 t Vinegar
• 1 Dried chili (optional)
Directions
Cut chicken, separate legs and thighs, back and split breast. Heat oil over high heat.
Add onions and fry until golden brown. Take care not to burn them. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained. Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly to avoid burning and coat the chicken pieces evenly.
After the chicken is done, add vinegar and cook for another 5 minutes on very low heat. Sprinkle on garam masala and serve.
Ingredients
• 2-2 1/2 lb Skinned chicken
• 1 t garam masala
• 3 t Salt
• 1 c Finely chopped tomato
• 1/4 c Vegetable oil
• 1/2 c Water
• 1 1/2 c Finely chopped onion
• 1 1/2 t Fresh ginger, chopped
• 1 t Finely chopped garlic
• 1 t Vinegar
• 1 Dried chili (optional)
Directions
Cut chicken, separate legs and thighs, back and split breast. Heat oil over high heat.
Add onions and fry until golden brown. Take care not to burn them. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained. Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly to avoid burning and coat the chicken pieces evenly.
After the chicken is done, add vinegar and cook for another 5 minutes on very low heat. Sprinkle on garam masala and serve.
Chicken Curry
North Indian Style
Ingredients
• 1 lb Chicken-drumsticks, thighs, breast pieces
• 1 small carton Plain yogurt
• 2 medium Onions very finely chopped
• 4 tbl Vegetable oil
• 2 Cloves
• 1/2 tsp Mustard powder
• 2 pods Cardamom
• 1/2 tsp Cumin powder
• 1 tsp garam masala
• 1 tsp Chili Powder
• 1/2" piece Ginger
• 4 cloves Garlic
• 1/3 tsp Coriander Seeds
• to taste Salt
• 1/2 tsp Freshly ground pepper
Directions
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt.
Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to
medium. Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add garam masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5
minutes.
Important note:
--------------- When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered
until the liquid evaporates. Variations:
-----------
There are several variations to the above recipe:
1.) Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot.
2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken.
3.) This variation is usually called "Malai Chicken" or literally "creamy" chicken.
Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.
Ingredients
• 1 lb Chicken-drumsticks, thighs, breast pieces
• 1 small carton Plain yogurt
• 2 medium Onions very finely chopped
• 4 tbl Vegetable oil
• 2 Cloves
• 1/2 tsp Mustard powder
• 2 pods Cardamom
• 1/2 tsp Cumin powder
• 1 tsp garam masala
• 1 tsp Chili Powder
• 1/2" piece Ginger
• 4 cloves Garlic
• 1/3 tsp Coriander Seeds
• to taste Salt
• 1/2 tsp Freshly ground pepper
Directions
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt.
Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to
medium. Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add garam masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5
minutes.
Important note:
--------------- When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered
until the liquid evaporates. Variations:
-----------
There are several variations to the above recipe:
1.) Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot.
2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken.
3.) This variation is usually called "Malai Chicken" or literally "creamy" chicken.
Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.
Malai Chicken
Ingredients
• 1 Tray chicken
• 1 Chopped onion
• 1 small can Tomato paste
• 1 Red Chili
• 2 Cloves
• 2 Cardamom
• 1/2" Cinnamon stick
• 1 Bay leaf
• 1 carton Light whipping cream
• 1 tsp Dhania powder
• 1/2 tsp Cumin powder
• 1 tsp garam masala 1-1 1/4 tsp Chili powder
• 1/2" piece Ginger made into a paste
• 6 cloves Garlic (made into paste)
• Fresh coriander
• to taste Salt
• Turmeric
Directions
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add garam masala and coriander
leaves Remove after a couple of minutes.
• 1 Tray chicken
• 1 Chopped onion
• 1 small can Tomato paste
• 1 Red Chili
• 2 Cloves
• 2 Cardamom
• 1/2" Cinnamon stick
• 1 Bay leaf
• 1 carton Light whipping cream
• 1 tsp Dhania powder
• 1/2 tsp Cumin powder
• 1 tsp garam masala 1-1 1/4 tsp Chili powder
• 1/2" piece Ginger made into a paste
• 6 cloves Garlic (made into paste)
• Fresh coriander
• to taste Salt
• Turmeric
Directions
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add garam masala and coriander
leaves Remove after a couple of minutes.
Mughlai Chicken With Almonds
Ingredients
• 1" piece Ginger
• 8-9 cloves Garlic
• 6 tblsp Blanched Almonds
• 7 tblsp Vegetable oil
• 1" Cinnamon stick
• 2 Bay leaves
• 5 Cloves
• 10 pods Cardamom
• 2 medium Onions (cut into small pieces)
• 2 tsp Ground cumin seeds
• 1/8-1/2 tsp Red pepper
• 7 tblsp Yogurt
• 1 small carton Whipped Cream
• 1/4 tsp garam masala
• 2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
• 2 1/2 tsp Salt
• one bunch Coriander leaves
Directions
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves
turn brown. Add the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding
tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add garam masala and coriander leaves and cook for another 10 minutes.
• 1" piece Ginger
• 8-9 cloves Garlic
• 6 tblsp Blanched Almonds
• 7 tblsp Vegetable oil
• 1" Cinnamon stick
• 2 Bay leaves
• 5 Cloves
• 10 pods Cardamom
• 2 medium Onions (cut into small pieces)
• 2 tsp Ground cumin seeds
• 1/8-1/2 tsp Red pepper
• 7 tblsp Yogurt
• 1 small carton Whipped Cream
• 1/4 tsp garam masala
• 2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
• 2 1/2 tsp Salt
• one bunch Coriander leaves
Directions
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves
turn brown. Add the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding
tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add garam masala and coriander leaves and cook for another 10 minutes.
Coriander Fish
(Bharia Machli)
Ingredients
• 4 lb Sole, flounder, rock cod, or any other white whole fish
• 8 cloves Garlic
• 3 Hot chilies (optional) (or cayenne)
• 1" piece Ginger
• 1 medium bunch Coriander
• 1 T Coriander seeds
• 1 t Brown sugar
• 1 t Turmeric
• 1/2 t Black mustard
• 1/2 t Fenugreek seeds
• 1 T Salt
• 1/2 c Lemon juice
• 1/2 c Vegetable oil
• 2 c Chopped onion
• 1 c Chopped tomato
• 1/2 t garam masala
Directions
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a
smooth paste (Add some water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and garam masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. Serve.
Ingredients
• 4 lb Sole, flounder, rock cod, or any other white whole fish
• 8 cloves Garlic
• 3 Hot chilies (optional) (or cayenne)
• 1" piece Ginger
• 1 medium bunch Coriander
• 1 T Coriander seeds
• 1 t Brown sugar
• 1 t Turmeric
• 1/2 t Black mustard
• 1/2 t Fenugreek seeds
• 1 T Salt
• 1/2 c Lemon juice
• 1/2 c Vegetable oil
• 2 c Chopped onion
• 1 c Chopped tomato
• 1/2 t garam masala
Directions
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a
smooth paste (Add some water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and garam masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. Serve.
Prawn Curry
Ingredients
• 1/2 kg = 1.1 lb. Prawns
• 2 Onions diced into small pieces
• 1/4" Cinnamon stick
• 1/4 tsp Chili powder
• 1/2 tsp Dhania powder
• 1/4 tsp Garlic powder
• 1/2 tsp ginger powder
• 1 bunch Fresh coriander
• 1 tsp Salt
• 1/4 tsp Turmeric powder
• 1 tblsp Oil
Directions
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger,turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from
the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes.
Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
• 1/2 kg = 1.1 lb. Prawns
• 2 Onions diced into small pieces
• 1/4" Cinnamon stick
• 1/4 tsp Chili powder
• 1/2 tsp Dhania powder
• 1/4 tsp Garlic powder
• 1/2 tsp ginger powder
• 1 bunch Fresh coriander
• 1 tsp Salt
• 1/4 tsp Turmeric powder
• 1 tblsp Oil
Directions
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger,turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from
the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes.
Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
Chicken Pullao
Ingredients
• 2 large Onions cut lengthwise
• 2 large Chilies cut lengthwise
• 2 c Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
• 1 large Tomato (cut into small pieces)
• 10-15 Coriander leaves
• 5 Mint leaves
• 1 clove Garlic
• 1" piece Ginger
• 1/2 cup Coconut powder
• 3 tsp Salt
• 3-4 Cloves
• 2 Cardamom
• 1 Bay leaf
• 1" Cinnamon stick
• 1 c Yogurt
• 2 tblsp Butter
• 1 lb. Boneless chicken
Directions
Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt + yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken). Remove and serve
• 2 large Onions cut lengthwise
• 2 large Chilies cut lengthwise
• 2 c Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
• 1 large Tomato (cut into small pieces)
• 10-15 Coriander leaves
• 5 Mint leaves
• 1 clove Garlic
• 1" piece Ginger
• 1/2 cup Coconut powder
• 3 tsp Salt
• 3-4 Cloves
• 2 Cardamom
• 1 Bay leaf
• 1" Cinnamon stick
• 1 c Yogurt
• 2 tblsp Butter
• 1 lb. Boneless chicken
Directions
Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt + yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken). Remove and serve
Tikya Kebab
These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from
this mix. Serve with salad, lemon wedges and tandoori chutney.
Ingredients
• 1 oz (25 g) channa dhal, split
• 8 oz (225 g) fatless stewing steak
• 1 brown cardamom, ground
• 1/2 large onion, chopped
• 1 bay leaf
• 1 inch (2.5 cm) fresh ginger, chopped
• 1/4 teaspoon black pepper, ground
• 1 large clove garlic, chopped
• salt to taste
• 1/2 teaspoon paprika
• ghee or oil
• 1/2 teaspoon garam masala
• 1 egg yolk
• 1/4 cup chopped fresh coriander or parsley
• fine breadcrumbs
Directions
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Yields: About 8.
this mix. Serve with salad, lemon wedges and tandoori chutney.
Ingredients
• 1 oz (25 g) channa dhal, split
• 8 oz (225 g) fatless stewing steak
• 1 brown cardamom, ground
• 1/2 large onion, chopped
• 1 bay leaf
• 1 inch (2.5 cm) fresh ginger, chopped
• 1/4 teaspoon black pepper, ground
• 1 large clove garlic, chopped
• salt to taste
• 1/2 teaspoon paprika
• ghee or oil
• 1/2 teaspoon garam masala
• 1 egg yolk
• 1/4 cup chopped fresh coriander or parsley
• fine breadcrumbs
Directions
1.Soak the dhal overnight, then boil in twice its volume of water. Strain off any excess water.
2.Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3.Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4.The next day, or when ready, add the egg yolk, and, if it doesn't hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5.For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6.For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.
Yields: About 8.
Fish Korma
Ingredients
• Fish 1 kg
• Yogurt 1/2 cup
• Onion paste 1/2 cup
• Ginger paste 2 tsp
• Garlic paste 1 tsp
• Coriander paste 1 tbsp
• Cardamom 6
• Cinnamon, 1" 2 pieces
• Salt 2 tsp
• Ghee (oil) 3/4 cup
• Green chilli 6
• Kewra (Eng?) 2 tbsp
• Sugar 1 tbsp
• Lemon juice 1 tbsp
Directions
1.Use large fish for korma. Do not cut the fish into too small pieces.
2.Except for the green chillis and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chilli and the kewra heat for another
half hour in very low heat.
3.When the oil begins to float on top, you are done.
• Fish 1 kg
• Yogurt 1/2 cup
• Onion paste 1/2 cup
• Ginger paste 2 tsp
• Garlic paste 1 tsp
• Coriander paste 1 tbsp
• Cardamom 6
• Cinnamon, 1" 2 pieces
• Salt 2 tsp
• Ghee (oil) 3/4 cup
• Green chilli 6
• Kewra (Eng?) 2 tbsp
• Sugar 1 tbsp
• Lemon juice 1 tbsp
Directions
1.Use large fish for korma. Do not cut the fish into too small pieces.
2.Except for the green chillis and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat. Turn over the fish once (be careful). When the water has almost dried up, add the green chilli and the kewra heat for another
half hour in very low heat.
3.When the oil begins to float on top, you are done.
Chicken Makhani
Ingredients
• 2 pounds of (bony) chicken
• 1 cup yogurt (dahi)
• 1" piece of ginger
• 8 cloves garlic
• 2 tbs lime juice
• 4" stick of cinnamon
• 8 cloves
• 8 cardamoms
• 10 black peppercorns
• 1 tbs oil
• 2.25 pounds tomatoes
• 1 tsp. dried fenugreek leaves (optional)
• 1 tbs. white pepper powder (essential)
• 1 ounce cream (optional but recommended for a touch of class)
• 1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too much.
• salt to taste if you use yellow butter, then scale down the salt accordingly. If you use white butter, then you will need more salt.
• coriander (cilantro): optional topping.
Directions
1.clean chicken and remove the skin
2.make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours.
3.Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside.
It kind of makes sense to finish steps 1-3 before starting step 4.
4.We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. (This is hard work with a clumsy sieve).
5.Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream.
6.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot. This works best with good rice (i.e. basmati).
Comments:
If you don't like struggling with chicken bones, this recipe works perfectly with boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds of chicken is around 1.25 pounds of boneless chicken.
• 2 pounds of (bony) chicken
• 1 cup yogurt (dahi)
• 1" piece of ginger
• 8 cloves garlic
• 2 tbs lime juice
• 4" stick of cinnamon
• 8 cloves
• 8 cardamoms
• 10 black peppercorns
• 1 tbs oil
• 2.25 pounds tomatoes
• 1 tsp. dried fenugreek leaves (optional)
• 1 tbs. white pepper powder (essential)
• 1 ounce cream (optional but recommended for a touch of class)
• 1 !!pound!! butter. You can get away with 0.6 lb if 1 lb is too much.
• salt to taste if you use yellow butter, then scale down the salt accordingly. If you use white butter, then you will need more salt.
• coriander (cilantro): optional topping.
Directions
1.clean chicken and remove the skin
2.make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours.
3.Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside.
It kind of makes sense to finish steps 1-3 before starting step 4.
4.We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. (This is hard work with a clumsy sieve).
5.Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream.
6.Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot. This works best with good rice (i.e. basmati).
Comments:
If you don't like struggling with chicken bones, this recipe works perfectly with boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds of chicken is around 1.25 pounds of boneless chicken.
Cauliflower Chicken
Ingredients
• 1/4 cup red lentils
• 1/2 green capsicum, diced
• 1 cup hot chicken stock
• 1/2 small onion, diced
• 1/4 head cauliflower, cut into small pieces
• 1/2 cup sultanas
• 1 grated carrot
• 1 1/4 cups tomato puree
• 1 tspn curry powder
Directions
Microwave lentils and stock in covered bowl for 5 minutes, stirring after 3 minutes (or cook classically). Add the vegetables and sultanas. Stir throught he tomato puree and curry powder. Cook on 100% power for 8 minutes, or on stove top for 30 minutes. Allow to stand for 3 minutes before serving with herbed rice.
• 1/4 cup red lentils
• 1/2 green capsicum, diced
• 1 cup hot chicken stock
• 1/2 small onion, diced
• 1/4 head cauliflower, cut into small pieces
• 1/2 cup sultanas
• 1 grated carrot
• 1 1/4 cups tomato puree
• 1 tspn curry powder
Directions
Microwave lentils and stock in covered bowl for 5 minutes, stirring after 3 minutes (or cook classically). Add the vegetables and sultanas. Stir throught he tomato puree and curry powder. Cook on 100% power for 8 minutes, or on stove top for 30 minutes. Allow to stand for 3 minutes before serving with herbed rice.
Sag Paneer (Creamed CurriedSpinach with Cheese)
Ingredients
• 1/2 cup water
• 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
• 3 T ghee or butter
• 1 T finely chopped ginger
• 1/2 c. finely chopped onion
• 1 t salt
• 1/4 t ground cumin
• 1/4 t turmeric
• 1/2 t ground coriander
• 1/2 t garam masala
• 1 cup cheese (paneer), cut into 1-inch cubes
Directions
Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.
In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.
Stirring after each addition, add the cumin, turmeric, coriander, and garam masala.
Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.
• 1/2 cup water
• 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
• 3 T ghee or butter
• 1 T finely chopped ginger
• 1/2 c. finely chopped onion
• 1 t salt
• 1/4 t ground cumin
• 1/4 t turmeric
• 1/2 t ground coriander
• 1/2 t garam masala
• 1 cup cheese (paneer), cut into 1-inch cubes
Directions
Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.
In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.
Stirring after each addition, add the cumin, turmeric, coriander, and garam masala.
Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.
Kashmiri Gustaba
Ingredients
• 750 gms lamb, lean (or mutton)
• 250 gms lamb fat (less for the fatty lamb available in the U.S.A.)
• 2 tsp. cayenne
• 2 tsp. fennel seed
• 1 tsp. ginger powder
• 1 tsp. coriander powder
• 2 tsp. Kashmiri garam masala
• 1/2 C. yoghurt
• 2 Tbs. ghii
• 1 tsp. sugar
• 1/2 C. khoya
• 1 C. milk
• 2 tsp. pepper, black
• 4 cardamoms
Directions
1. Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
2. Form into balls 1.5-2 inches in diameter.
3. Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
4. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
• 750 gms lamb, lean (or mutton)
• 250 gms lamb fat (less for the fatty lamb available in the U.S.A.)
• 2 tsp. cayenne
• 2 tsp. fennel seed
• 1 tsp. ginger powder
• 1 tsp. coriander powder
• 2 tsp. Kashmiri garam masala
• 1/2 C. yoghurt
• 2 Tbs. ghii
• 1 tsp. sugar
• 1/2 C. khoya
• 1 C. milk
• 2 tsp. pepper, black
• 4 cardamoms
Directions
1. Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
2. Form into balls 1.5-2 inches in diameter.
3. Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
4. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
Tahini (Sesame Seed Paste)
Ingredients
• 2 tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 cup tepid water
Directions
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
Blend until completely smooth.
Yield: 1/2 cup
Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.
• 2 tablespoons sesame seeds
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/4 cup tepid water
Directions
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
Blend until completely smooth.
Yield: 1/2 cup
Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.
Szechwan Pepper Oil
Ingredients
• 1 tablespoon Szechwan peppercorns
• 250 ml/8 fl oz/1 cup peanut oil
Directions
Roast the Szechwan pepper in a clean, dry pan until fragrant. Add oil and cook on low heat about 10 minutes, stirring now and then. Allow to cool. Strain and store in a glass jar in a cool, dark cupboard.
• 1 tablespoon Szechwan peppercorns
• 250 ml/8 fl oz/1 cup peanut oil
Directions
Roast the Szechwan pepper in a clean, dry pan until fragrant. Add oil and cook on low heat about 10 minutes, stirring now and then. Allow to cool. Strain and store in a glass jar in a cool, dark cupboard.
Honey Sauce
Ingredients
A delicious sauce, that can either be used as a dip, or a marinate (add a tablespoon of oil), or as a sauce for Chinese food (dilute with stock).
• 1 small onion, finely chopped
• 1 tablespoon clear honey
• 3 tablespoons tomato ketchup
• 2 tablespoons soy sauce
• 1 teaspoon smooth French mustard
Directions
Mix ingredients together in a non-metal container. The sauce may separate over time,in which case just mix it together again.
A delicious sauce, that can either be used as a dip, or a marinate (add a tablespoon of oil), or as a sauce for Chinese food (dilute with stock).
• 1 small onion, finely chopped
• 1 tablespoon clear honey
• 3 tablespoons tomato ketchup
• 2 tablespoons soy sauce
• 1 teaspoon smooth French mustard
Directions
Mix ingredients together in a non-metal container. The sauce may separate over time,in which case just mix it together again.
Garlic Sauce
Ingredients
• 2 tablespoons of peanut oil
• 2 tablespoons of shredded garlic (use a mincer)
• a little ginger if you prefer as well
• 3 tablespoons of oyster sauce
• 1/2 cup of chicken stock or canned broth
Directions
Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.
• 2 tablespoons of peanut oil
• 2 tablespoons of shredded garlic (use a mincer)
• a little ginger if you prefer as well
• 3 tablespoons of oyster sauce
• 1/2 cup of chicken stock or canned broth
Directions
Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.
Plum Sauce
Ingredients
2 1/2 lb Apricots; stoned &-quartered *
2 1/2 lb Plum, red; stoned &-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &-diced
5 Garlic clove; minced
1 Cinnamon stick
Directions
1. Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
2. Combine the apricots, plums, three cups of vinegar and water in a large nonreactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
3. In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.
4. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic,cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.
5. With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce).
6. Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
7. Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.
2 1/2 lb Apricots; stoned &-quartered *
2 1/2 lb Plum, red; stoned &-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &-diced
5 Garlic clove; minced
1 Cinnamon stick
Directions
1. Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.
2. Combine the apricots, plums, three cups of vinegar and water in a large nonreactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
3. In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.
4. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic,cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.
5. With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce).
6. Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
7. Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.
Soy Sauce Dip
Makes half Cup
Use this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings
Wontons and Cantonese Egg Rolls.
Ingredients
• 1/3 Cup Soy sauce
• 2 tablespoons distilled white vinegar
• 2 teaspoons sugar
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon finely minced garlic
• 2 teaspoons Hot Chili Oil or Hot Chili Sauce( the recipes are here)
Directions
In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir
in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to
taste.
Use this basic, simple dip for Shanghai Spring Rolls fried or steamed dumplings
Wontons and Cantonese Egg Rolls.
Ingredients
• 1/3 Cup Soy sauce
• 2 tablespoons distilled white vinegar
• 2 teaspoons sugar
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon finely minced garlic
• 2 teaspoons Hot Chili Oil or Hot Chili Sauce( the recipes are here)
Directions
In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar. Stir
in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to
taste.
Hot Chili Sauce
Makes 2 cups
This is a delicious hot sauce.
Ingredients
• 30 dried hot chili peppers, each about 1 half inches long
• half Cup warm water
• 6 tablespoons corn oil
• 3 garlic cloves, minced
• 1 half pounds red bell peppers, seeded and chopped coarse
• 6 tablespoons soy sauce
Directions
1. Soak the peppers in warm water until very soft. Drain and chop fine.
2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook,
stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn
the garlic.
3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for
about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar,
cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the
refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the
sauce at the first sign of mold.
This is a delicious hot sauce.
Ingredients
• 30 dried hot chili peppers, each about 1 half inches long
• half Cup warm water
• 6 tablespoons corn oil
• 3 garlic cloves, minced
• 1 half pounds red bell peppers, seeded and chopped coarse
• 6 tablespoons soy sauce
Directions
1. Soak the peppers in warm water until very soft. Drain and chop fine.
2. In a heavy saucepan over low heat, heat the oil. Add the peppers and garlic; cook,
stirring constantly, for 1 minute until the garlic browns slightly. Take care not to burn
the garlic.
3. Add the bell peppers and soy sauce. Stir several times and bring to a boil. Simmer for
about 30 minutes, until most of the liquid has evaporated and the peppers are very soft.
4. Remove from the heat and allow the sauce to cool completely. Pour into a clean jar,
cover with plastic wrap and screw on the lid. Turn the jar upside down and store in the
refrigerator. The oil will rise to the surface and inhibit mold from forming. Discard the
sauce at the first sign of mold.
Hot Chili Oil
Makes approximately half Cup
Hot Chili Oil is easy to make and will keep well for several months in the refrigerator.
Ingredients
• half Cup corn oil
• 20 dried hot chili peppers
• half teaspoon Sichuan peppercorns
• 1 teaspoon paprika
Directions
1. Line a small, fine strainer with a paper towel and set it aside.
2. In a small, heavy saucepan heat the oil. When the oil is very hot, turn down the heat
to very low and add the peppers. Cook, stirring, until peppers turn dark brown. Add
the peppercorns and paprika, and continue to cook just until mixed.
3. Pour the oil through the strainer into a bowl. Discard the solids. Pour the oil into a
small jar and cover with a lid. Store in the refrigerator.
Hot Chili Oil is easy to make and will keep well for several months in the refrigerator.
Ingredients
• half Cup corn oil
• 20 dried hot chili peppers
• half teaspoon Sichuan peppercorns
• 1 teaspoon paprika
Directions
1. Line a small, fine strainer with a paper towel and set it aside.
2. In a small, heavy saucepan heat the oil. When the oil is very hot, turn down the heat
to very low and add the peppers. Cook, stirring, until peppers turn dark brown. Add
the peppercorns and paprika, and continue to cook just until mixed.
3. Pour the oil through the strainer into a bowl. Discard the solids. Pour the oil into a
small jar and cover with a lid. Store in the refrigerator.
Hot Mustard Sauce
Makes 1/3 Cup
Serve as a spicy dip for any of the dumpling recipes. First you will feel it in your nose,
then your eyes and finally it will go straight to the top of your head.
Ingredients
• 6 tablespoons hot mustard powder
• 6 tablespoons water
• 1 teaspoon distilled white vinegar
• 1 teaspoon oriental sesame oil
Directions
1. Combine the mustard powder and water in a small bowl and mix until smooth. Let
the mixture stand for 1 minute.
2. Stir in the vinegar and sesame oil. Pour the mixture into a clean jar and cover. Store
in the refrigerator for up to 3 or 4 weeks.
Serve as a spicy dip for any of the dumpling recipes. First you will feel it in your nose,
then your eyes and finally it will go straight to the top of your head.
Ingredients
• 6 tablespoons hot mustard powder
• 6 tablespoons water
• 1 teaspoon distilled white vinegar
• 1 teaspoon oriental sesame oil
Directions
1. Combine the mustard powder and water in a small bowl and mix until smooth. Let
the mixture stand for 1 minute.
2. Stir in the vinegar and sesame oil. Pour the mixture into a clean jar and cover. Store
in the refrigerator for up to 3 or 4 weeks.
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