Oh My God These Are The Best Potatoes In The Cosmos!

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 4 potatoes, washed,peeled and cubed
• 5 -6 sprigs of fresh curry leaves, washed and torn
• 1 1/2 tablespoons cumin seeds
• 1 1/2 teaspoons turmeric powder
• 2 teaspoons salt
• 3 medium green chilies, washed,ends removed and finely chopped
• 1 cup water

Recipe

• 1 wash potatoes under plenty of running tap water.
• 2 peel them and then cut them into cubes of about an inch in size.
• 3 put'em in a large bowl and keep aside.
• 4 now, heat oil in a skillet on medium-high flame.
• 5 when hot, put in the cumin seeds and allow to crackle for 15 seconds.
• 6 then, add the green chillies and the curry leaves (tear the curry leaves with your fingers before you add them to bring out the best flavour out of them).
• 7 saute lightly on low-medium flame.
• 8 now, gently fold in the potatoes and mix well.
• 9 allow to cook, uncovered, for 5 minutes.
• 10 add the turmeric powder and salt.
• 11 mix well.
• 12 allow to cook, uncovered, for 10 minutes on medium flame, mixing occasionally (every 3-4 minutes).
• 13 stir in water, then cover with a lid, and allow the potatoes to cook on medium flame till all the water has been absorbed by the potatoes and they are tender and cooked.
• 14 remember to stir the potatoes while they are cooking, every 5 minutes, to avoid them sticking to the bottom of the skillet (since it will be covered).
• 15 it will take 20-25 minutes for the potatoes to cook.
• 16 remove from flame.
• 17 serve immediately (hot) with puris (recipe number: 44025) or with rotis or with rice and yogurt on the side.
• 18 i just love this, i hope you do too!

Slow-roast Persian Lamb With Pomegranate Salad

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 4 tablespoons pomegranate molasses
• 1 teaspoon ground cumin
• 1 lemon, juice of
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 onion, roughly chopped
• 1 lamb shoulder, weighing about 1 . 6kg, lightly scored
• 2 pomegranates, seeds only
• handful flat leaf parsley
• 100 g watercress
• 1 small red onion, finely diced
• 1 tablespoon olive oil
• flat bread, to serve

Recipe

• 1 heat oven to 160c/140c fan/gas 3.
• 2 in a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
• 3 scatter the onion over a casserole dish or a deep roasting tin.
• 4 place the lamb on top of the onions.
• 5 pour the glaze over the lamb. rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• 6 cover the dish with a lid or the tin with a large piece of foil.
• 7 roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour.
• 8 when the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• 9 just before serving, gently toss all the salad ingredients together.
• 10 serve the lamb with its sauce, the salad and some warmed flatbreads.

Ground Beef And Potato Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 lbs extra lean ground beef
• 2 medium onions, in half circle slices
• 5 -6 curry leaves
• 6 cardamoms
• 5 cloves
• 1 inch cinnamon stick
• 1 tablespoon ginger-garlic paste (from store or see my recipe)
• 1/2 teaspoon methi leaves (indian herb -available at most indian grocers)
• 1 medium tomato, chopped finely
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons cayenne pepper (or as much/little as you like)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• salt
• water, as needed
• 4 potatoes, peeled and quartered lengthwise (i use yukon gold)

Recipe

• 1 heat oil in a saucepan.
• 2 add onions and saute till they start to turn a light golden colour.
• 3 add curry leaves, cardamoms, cloves, cinnamon stick.
• 4 stir and then add ginger garlic paste, methi.
• 5 when onions are a golden colour, add tomatoes and stir.
• 6 keep heat at medium-high.
• 7 in a small bowl, add remaining spices with about 1/4 cup of water to form a soupy mixture.
• 8 add this to the onion-tomato mixture in pan.
• 9 let the spices cook for about 3 min.
• 10 add meat and lower heat.
• 11 stir frequently to mix the spices in and to prevent the meat from clumping.
• 12 add a bit of water and potatoes.
• 13 cover and cook till potatoes are cooked.

Nasi Goreng: Indonesian Fried Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup uncooked long grain rice
• 2 teaspoons sesame oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 green chili pepper, chopped
• 1 small carrot, sliced
• 1 stalk celery, sliced
• 2 tablespoons ketjap manis (sweet soy sauce, found in asian food stores)
• 2 tablespoons soy sauce
• 2 tablespoons tomato sauce (can use paste, or cut a half a tomato and fry into a pasty or sauce type thing)
• 1/4 cucumber, sliced
• 4 eggs

Recipe

• 1 1. cook the rice in your preferred method.
• 2 2. heat the oil in a wok, and cook the onion, garlic, and green chile until tender. mix in the carrot and celery. stir in the rice (don't put it in all at once, the rice can get mushy, put in a 1/3 at a time).
• 3 3. mix in kecap manis, tomato sauce, and soy sauce. continue cooking about 1 minute, until heated through. transfer to bowls, and garnish with cucumber slices.
• 4 4. fry the eggs individually, leaving the yolks runny and serve over top of each portion of rice.

Rice Balls

Total Time: 1 hr 34 mins Preparation Time: 1 hr 30 mins Cook Time: 4 mins

Ingredients

• 2 cups rice (uncooked )
• 5 eggs
• 4 tablespoons margarine
• 1 cup asiago cheese (grated )
• 2 cups italian seasoned breadcrumbs
• 3 1/2 cups vegetable oil
• 1 lb ground beef (cooked )
• 3 cooked peas, per ball
• salt and pepper

Recipe

• 1 cook rice as per the box directions, add margarine,stir.
• 2 let cool before adding 3 eggs and all the cheese, mix completely.
• 3 place in fridge overnight or at least 4 hours.
• 4 dust hand with bread crumbs and scoop out a hamburger sized portion of the rice mixture and press flat, with your thumb make a impression in the rice,take a teaspoon of the meat and place it in the hole along with 3 peas.
• 5 form into a ball about the size of a baseball,tightly packed. roll in 2 eggs that been beaten well and roll in bread crumbs until completley covered. squeeze tightly, let rest about 10 minute heat oil to 350' and fry until golden. about 4-5 minute.

Lamb Hamonado

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs lamb butt or 2 lbs lamb loin
• 2 cups pineapple juice
• 2 cups pineapple chunks
• 3 tablespoons soy sauce
• 5 tablespoons brown sugar
• 3 tablespoons cooking oil

Recipe

• 1 mix the pineapple juice, sugar, and soy sauce in a large bowl.
• 2 cut the lamb into fairly large cubes, about 2", and marinate lamb with the pineapple juice, sugar, and soy sauce mixture for about 1 to 3 hours.
• 3 remove the lamb from the marinade and set the remaining mixture aside.
• 4 heat the oil in a pan and fry the marinated lamb until the meat turns light brown (approximately 3 to 5 minutes).
• 5 pour in the remaining marinade mixture together with the pineapple chunks and simmer for 10 to 15 minutes. add salt and pepper to taste.
• 6 we usually serve this with jasmine rice.

Onion Fritters/bhaji

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 large egg
• 1 tablespoon lemon juice
• 100 g chickpea flour (also called gram flour or besan)
• 3/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin seed
• 1 tablespoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 fresh hot green chili pepper, de-seeded and finely chopped (optional)
• 2 tablespoons chopped fresh coriander, leaf
• vegetable oil (for frying)
• 200 g onions, peeled and chopped into medium sized diced

Recipe

• 1 break the egg into a bowl and beat well, add 4 tbs water and the lemon juice. mix, add the flour and mix well with a whisk. put in the spices, coriander leaf and chilli if using. mix well and set aside for at least 10 minutes or longer. mix again with a whisk. the batter should be of a fairly thick, droppable consistency.
• 2 heat the oil in a wok or deep fat fryer over a medium heat. a minimum of 3 inches is required in the centre of a wok. when the oil is ready, put the onions in the batter and mix – this is always best done just before cooking.
• 3 take heaped tsp of the batter and drop into the hot oil. use all the batter this way. stir and fry the fritters for 7-8 minutes or until golden. remove and drain on kitchen paper and serve hot.

Panch Phoron - Indian 5-spice

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• 1 tablespoon nigella seeds
• 1 tablespoon black mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon fennel seed
• 1 tablespoon cumin seed

Recipe

• 1 mix seeds and store in an airtight container. do not grind them before storage or cooking (they are used whole).
• 2 when using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
• 3 when they sizzle and pop a little bit, begin adding the other ingredients to the pan.

Raagi Sweet Balls

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup ragi flour (in english - finger millet, african millet or ragi - obtained from indian stores)
• 1/3 cup jaggery, grated (palm sugar)
• 2 tablespoons flaked coconut (best fresh - can use desiccated)
• 1/4 teaspoon cardamom powder
• 1/2-3/4 cup water

Recipe

• 1 heat the water and when it starts to bubble add the jaggery and the coconut.
• 2 when the jaggery dissolves, switch off the heat and add the cardamom powder and the raagi powder.
• 3 let it cool and make into round balls.
• 4 ready to eat!
• 5 refrigerate to keep the shape.
• 6 although it keeps for a while, it doesn't last for more than a couple of days in my house!

Hard-boiled Eggs Masala

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• 3/4 teaspoon salt
• fresh ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seed
• 5 tablespoons onions, peeled and finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 cup canned tomato, chopped
• 1/4 teaspoon sugar
• 3 -4 tablespoons fresh cilantro
• 4 hard-boiled eggs, peeled and cut into halves lengthwise

Recipe

• 1 combine turmeric, cayenne, ground cumin, coriander. lemon juice, salt, black pepper, and 1 tb water in small bowl. mix.
• 2 put oil in medium-sized, nonstick pan and set over medium-high heat. when oil is hot, put in cumin seeds. 10 seconds later, add onion and ginger.
• 3 stir and fry till onion turns medium brown.
• 4 add spice paste.
• 5 stir and cook for 15 seconds.
• 6 add tomatoes and sugar and bring to a simmer.
• 7 cover and simmer gently for 10 minutes.
• 8 add cilantro. stir 1ce of 2ce.
• 9 lay the cut eggs into the sauce and spoon more sauce over them. cover and simmer gently for 2-3 minutes.

Swanson Grilled (or Baked) Miso Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 8 fresh basil leaves
• 2 fresh red peppers or 2 green peppers, sliced
• 8 tablespoons water
• 1/4 cup genmai miso
• 3 tablespoons organic honey
• 3 tablespoons macadamia nut oil or 3 tablespoons walnut oil
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon peppercorn
• 2 tablespoons water

Recipe

• 1 mix all the ingredients for the marinade in a small bowl.
• 2 place chicken in a shallow dish and pour the marinade over the chicken and chill, covered, for 1-2 hours or longer, if desired.
• 3 remove chicken from marinade and place on preheated grill.
• 4 grill each side for about 2 minutes and remove the chicken.
• 5 take 4 large pieces of foil and place one chicken breast and 2 basil leaves in the middle of each foil.
• 6 divide the peppers evenly between the chicken breasts and add 2 t of water to each packet.
• 7 seal the foil and grill for about 15 minutes, or until the chicken is no longer pink in the center.
• 8 for baking: preheat oven to 375° and put chicken, peppers and sauce into a casserole dish. heat, covered, for 20-25 minutes (depending on the thickness of the breasts). uncover and heat for another 5-10 minutes, until done.

Slowburn Goat Curry With Friend Roti

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 1/2-3 lbs goat meat, shoulder (bone in)
• 6 ounces coconut milk (1/2 can)
• 1 teaspoon fresh ground ginger
• 2 tablespoons curry powder (get an authentic ethnic curry, not mccormick)
• 4 tablespoons olive oil (to cover bottom of pan)
• 1 -2 coarsely chopped onion
• 3 smashed garlic cloves
• 4 medium potatoes (peeled and sliced)
• 1 -2 cup water
• 1 1/2 teaspoons salt
• 1/4 cup chopped fresh cilantro
• 1 dash cinnamon
• 1 teaspoon ground cumin
• 4 -6 serrano chilies (chopped seeds and all)
• 1 pinch chili powder (optional)
• vegetable oil (for frying)
• chopped scallion (to garnish, optional but so good) (optional)
• 1 1/2 cups whole wheat flour
• 1 teaspoon melted butter
• 1/4 cup warm whole milk or 1/4 cup skim milk
• 1/2 cup warm water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Recipe

• 1 before you make curry, prepare roti dough:.
• 2 in a large bowl, combine the flour, salt, sugar, baking powder.
• 3 make a well in the center and add warm water, melted butter and milk, mixing it with the flour until a soft dough is formed. if dough is still too dry add teaspoons of water till your dough is soft, slightly sticky, but not wet.
• 4 dust kneading board with flour; place the dough on the board and knead for 2 minutes or so.
• 5 cover with plastic wrap and let rest for an hour or so.
• 6 to make curry:.
• 7 wash the goat and set a pot of water to boil. enough water to cover the meat. add goat to boiling water. let boil till foam comes to top. skim off till no more arises. (15 - 20 min depending how much goat you put in.).
• 8 drain and set meat aside to cool.
• 9 in a heavy bottomed pot, cover bottom with olive oil, and heat. when oil shimmers, add chopped onions, and serranos, cook till onions become translucent. keep heat low to medium, you don't not want to burn onions or you will impart a burnt taste to whole dish.
• 10 when onions are turning golden, add cumin, cinnamon, curry powder, stir and cook for 2 minutes. then shut off heat.
• 11 debone goat and slice meat finely. add all meat back to the onions. (make sure there are no bone chips, because it will be impossible to find them once you add the potatoes!).
• 12 add water, bring back up to a boil. add salt and coconut milk. cover and let simmer for 20 - 40 minutes. taste sauce. if it is too hot add more coconut milk. too bland, you can add a pinch of chili powder. (and i mean a pinch, a 1/4 tsp can ruin an entire pot).
• 13 now test goat. if meat is tender, add potatoes. if meat is very chewy, wait a bit longer till meat softens up. when meat is almost as tender as you want it, add potatoes and recover pot.
• 14 potatoes sliced thinly can take 10 - 20 minutes to soften up. check after 10 minutes.
• 15 if sauce is too thick, add water. potatoes will absorb water, so keep a close eye on them. also: don't stir too much, or you will break your potatoes and you will have potato soup.
• 16 when everything is tender, and potatoes are done, add garlic and cilantro. stir, and cook for 5 minutes. shut off heat.
• 17 now its time to make the roti.
• 18 to make roti:.
• 19 divide the dough into three-inch balls. dust board. roll out the dough balls into 6-7 inch circles. dust each flat as you create them, before you stack them so they do not stick together.
• 20 in a cast iron pan, (or a pan that can get very hot) add vegetable oil. test oil by dropping small bit of dough. if it comes to the top as soon as it hits the bottom of the pan, oil is ready. place flat carefully in oil, it will sizzle and bubble up immediately.
• 21 push dough under oil to force air into it. it will brown very quickly (30 - 60 seconds) flip once and place on paper towels to drain. make all dough at once. salt them while they are still hot.
• 22 plating : i enjoy a meal i can sink my teeth, and hands into. i serve this meal in a large shallow bowl. place the chopped scallions in a bowl off to the side, or sprinkle over the curry. on a separate plate, stack the roti. the idea is to spoon the curry into small bits of the roti and pop into your mouth.
• 23 serve this with cold beer and lots of napkins. expect a little splatter but a lot of laughs. this meal is unbelievable good. and your friends and loved ones will never forget it.

Oh My Squash! Pot Stickers

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 25 wonton wrappers
• 3 1/2 cups butternut squash
• 1/2 cup carrot
• 1/4 cup scallion
• 2 tablespoons low sodium soy sauce
• 1 teaspoon minced garlic clove
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 2 tablespoons low sodium soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon sweet chili sauce

Recipe

• 1 prep: squash must be peeled and cubed. carrots must be grated, scallions must be chopped.
• 2 place squash in a large microwave-safe bowl with 1/2 cup water. cover and microwave for 12 - 14 minutes, until squash is soft.
• 3 meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you're ready to serve the pot stickers. sauce includes 2 tbsp low sodium soy sauce, red wine vinegar and sweet chili sauce.
• 4 once the bowl containing the squash is cool enough to handle, drain excess water. using a fork or potato masher, mash squash completely. add carrots, scallions, 2 tbsp soy sauce, garlic, salt, and ginger, and mix thoroughly. this is your filling. set aside.
• 5 lay two wonton wrappers flat on a clean, dry surface. spoon approximately 1 tablespoons of the filling into the center of each wrapper. moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. then press firmly on the edges to seal. set aside, and repeat with all remaining wrappers and filling.
• 6 once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (between batches, remove pan from heat and re-spray with nonstick spray.).
• 7 serve with sauce and enjoy!

Nat's Teriyaki Sauce

Total Time: 6 mins Preparation Time: 1 min Cook Time: 5 mins

Ingredients

• Servings: 8
• 1/2 cup soya sauce
• 1/2 cup mirin
• 2 tablespoons sugar

Recipe

• 1 pour into a pan, and simmer until sugar dilutes.
• 2 let cool and keep in fridge until needed.
• 3 this has a"watery" consistency.
• 4 heat and drizzle on your favorite meat.

Rice Cakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 cup short-grain rice
• 1/2 teaspoon salt
• 1/2 cup water, boiling
• 2 tablespoons oil
• 6 tablespoons butter
• 1 1/2 cups breadcrumbs
• 1 cup milk
• 2 eggs

Recipe

• 1 sprinkle the rice and salt into the boiling water.
• 2 cover and cook slowly until the water is absorbed, 7-10 minutes.
• 3 add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• 4 stir in 1 egg and 2 tablespoons of the butter.
• 5 spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• 6 beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• 7 shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• 8 carefully dip each cake into the egg and then cover with crumbs.
• 9 melt the remaining 4 tablespoons of butter in a skillet with the oil.
• 10 when hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

Dhansak Spice Paste

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 2 onions, chopped
• 6 large garlic cloves
• 2 inches ginger, peeled and chopped
• 4 red chilies, deseeded
• 1 tablespoon ground coriander
• 1 tablespoon cumin seed
• 2 teaspoons turmeric
• 2 teaspoons cinnamon
• 2 tablespoons hot water

Recipe

• 1 place everything in a food processor and process to a rough paste.
• 2 to store, spoon into an airtight jar, cover with a thin layer of oil and store for upto one week in the fridge.

Rabri

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 7
• 8 cups whole milk
• 1 cup half-and-half
• 1 teaspoon cardamom powder
• 3 tablespoons sugar
• 1 tablespoon crushed pistachios

Recipe

• 1 boil the all the milk on a medium flame in a non stick pan.
• 2 keep an constant eye while it is boiling,so that it does not get scorched and burnt.
• 3 after attaining a thick consistency(when 1/3 quantity is left)mix the sugar.
• 4 keep stirring.
• 5 when the sugar is dissolved turn off the heat.
• 6 let is cool.
• 7 once it is cool,mix the cardamom powder and pistachio.keep it in the fridge.
• 8 it can remain fresh for 1 week if you keep it in the fridge in a closed container.
• 9 that is it,enjoy when it is chilled.

Nargisi Koftas (indian Meat And Egg Balls In Curry)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• ghee (for frying, you can use butter)
• garam masala (for garnish)
• cilantro (for garnish)
• oil (for frying)
• 30 ounces ground meat (you can use more, or less)
• 1 teaspoon ginger-garlic paste (made by comining 1 part ginger with 1 part garlic in a food processor)
• 3 leaves coriander
• 2 indian green chilies
• 6 eggs
• 1/2 cup water
• 50 g ground onions
• 50 g tomato puree
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 2 1/2 tablespoons ginger-garlic paste

Recipe

• 1 grind green chillies and coriander, add to a large bowl with the ground meat and ginger garlic paste, mix thoroughly.
• 2 add one egg to the meat (this stops the koftas from falling apart when you cook them) and mix in completely.
• 3 hard boil the remaining eggs (do not leave a soft yolk).
• 4 cool the eggs, remove the shells, and slice them in half.
• 5 spread out some meat and place half an egg in the center, roll up meat to form a ball (the amount of meat you use depends on how large you want your koftas).
• 6 repeat until you have used all meat ( if you need more eggs, boil them, if you have too many eggs just pitch them, or eat them if you wish).
• 7 fry koftas in oil until golden brown.
• 8 set aside.
• 9 melt ghee in a large frying pan.
• 10 add ground onion and fry until brown (but not burned).
• 11 add ginger garlic paste and keep frying for ten secondes, stirring constantly.
• 12 add tomato puree, garam masala, chilli powder, cumin powder, and turmeric powder along with 1/4 cup of the water.
• 13 simmer about 5 minutes, stirring occasionally.
• 14 add remaining water, or more if needed (add enough to make a thick curry).
• 15 add koftas (meatballs) to the curry and cook about 5 more minutes (stirring occasionally).
• 16 remove from heat.
• 17 when serving sprinkle garam masala and cilanto over top.
• 18 enjoy.

Natsu Furutsu Dango

Total Time: 46 mins Preparation Time: 35 mins Cook Time: 11 mins

Ingredients

• 1 1/3 cups mochiko sweet rice flour
• 3/4 cup warm water
• katakuriko, for dusting
• nonstick cooking spray
• bamboo skewer
• 2 cups strawberries (i have used blueberries instead)
• 3/4 cup water
• 1/4 cup sugar
• 1 tablespoon katakuriko
• 2 cups peaches
• 1/4 cup sugar
• 1/2 cup water

Recipe

• 1 place a small amount of water in a pot and keep on low.
• 2 mix the mochiko and warm water together.
• 3 blend it together well using your hands.
• 4 treat the mochiko mix as if it were were dough by kneading it and make sure all the flour is well blended.
• 5 spray your steam basket or colander lightly with the non-stick cooking spray.
• 6 roll the dough into dumplings, none bigger than a 25 cent piece.
• 7 place the balls at least an inch and a half away from each other. this stuff expands and sticks together in a bad way if you're not careful.
• 8 place the steamer basket or colander in the pot and steam it on high for 10 minutes.
• 9 remember to add small amounts of water as you go along, but not to much so that it ruins the dumplings.
• 10 if you're making two batches of dumplings because you only have one basket, generously dust a cutting board with the katakuriko. cool the dumplings enough to handle and place them on the floured cutting board. repeat steps 2 - 4 until dough is gone.
• 11 make syrups.
• 12 to make the strawberry syrup, mix the strawberries, 1/2 cup water, and 1/4 cup sugar together in a small saucepan.
• 13 mash the berries and stir.
• 14 in a separate bowl, add one tablespoon katakuriko or cornstarch to 1/4 cup water.
• 15 stir the mashed fruit mix quickly while pouring in the katakuriko mix.
• 16 this last step gives the berries a thicker texture. omit if you like the thinner syrups. set aside. rinse saucepan.
• 17 for the peach syrup, preheat stovetop to high.
• 18 in a small saucepan mix peaches, 1/4 cup sugar and 1/2 cup water. simmer on low, stirring constantly for five minutes.
• 19 add more water if you like a thinner syrup.
• 20 mash peaches and set aside in a separate bowl. rinse saucepan.
• 21 once syrups are done, skewer the cooled dango about 4 per bamboo skewer.
• 22 place on a wire rack and grill in oven for about one minute per side. the should be lightly toasted. you can use a grill pan or an actual grill to do this also just remember they are only to be cooked until golden brown. you don't want to burn these.
• 23 brush each skewer with your choice of the syrups, covering them completely. serve immediately.

Pesto Chicken Bruschetta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons oil, divided
• 1 teaspoon garlic, coarsely chopped, divided
• 8 slices diagonally sliced sourdough bread, 1/4 inch thick
• 1/2 cup asiago cheese, grated, divided
• 2 tablespoons prepared pesto sauce
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves
• 12 slices fresh mozzarella cheese (about 8 ounces)
• 2 tomatoes, cut into 4 slices

Recipe

• 1 in 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
• 2 add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
• 3 remove from pan. add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
• 4 sprinkle 1/4 cup asiago cheese on bread.
• 5 in same skillet, combine pesto, and pepper. add chicken, coating with pesto.
• 6 cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
• 7 slice chicken pieces in half horizontally; place on tomato. sprinkle with remaining cheese.

Rice And Veg Beans Platter Meal(vegetarian)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 250 g red kidney beans (boiled)
• 100 g peeled chopped tomatoes (or passata)
• 100 g mushrooms, sliced
• 50 g red capsicums
• 1 onion, finely chopped
• 2 teaspoons olive oil
• 2 teaspoons tomato ketchup
• 2 -3 fresh garlic cloves
• 3 fresh basil leaves
• 1/2 fresh red chile (omit if you do not like spicy food) (optional)
• black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon oregano
• salt
• 2 potatoes, par bpoiled in microwave
• oil (for frying)
• 1 cup rice

Recipe

• 1 for crispy potatoes:.
• 2 par boil the potatoes in microwave.
• 3 peel the potatoes and cut it in about 5mm thick slices.
• 4 fry the potatoes on high flame until crispy.
• 5 take them out on a kitchen paper.
• 6 sprinkle salt and pepper.
• 7 for rice:.
• 8 1 cup rice.
• 9 soak rice for some time.
• 10 make rice as usual in microwave or hob and keep aside.
• 11 for bean curry:.
• 12 take a pan, pour olive oil, add onions saute them for 1 min and add garlic; saute again for 1 minute.
• 13 add mushrooms and saute for 3-4 min, now add tomatoes, chili,beans, salt, oregano, garlic salt, dry basil, tomato ketchup, stir them and let it cook for 10-12 min on med falme.
• 14 now add capsicum and few fresh basil leaves and further cook for 5 minute.
• 15 check the consistency of the gravy, if too thin allow it to cook for few min more.
• 16 turn off the heat once curry is done.
• 17 how to proceed:.
• 18 take a serving plate, fill cooked rice in a nice bowl and press it with a spoon.
• 19 place the rice bowl upside down on the serving plate on one side, pour good amount of beans gravy on other side of the plate but covering little bit of rice portion.
• 20 place some crispy potatoes on the leftover side and garnish with fresh basil and red chili.
• 21 enjoy the meal.

Harissa

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 250 g small fresh chili peppers or 250 g dried small red chilies
• 1 head garlic, peeled
• 4 teaspoons caraway seeds
• 4 teaspoons dried coriander
• 4 teaspoons dried mint
• 4 tablespoons chopped fresh coriander (cilantro)
• 65 ml olive oil
• salt

Recipe

• 1 remove stems and seeds from chillies-if using dried chillies, soak in water for 1 hour.
• 2 drain.
• 3 process the chillies with garlic, seeds and herbs until finely chopped.
• 4 with motor running, gradually add the oil to form a thick paste.
• 5 season to taste with salt.
• 6 store in a glass jar in the fridge-covering with a new thin layer of oil after every use, or freeze, covered, in ice-cube containers for later use.

Rice And Egg Soup

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 4 large eggs
• 4 cups chicken broth
• 1 1/2 cups cooked rice
• salt
• fresh ground pepper

Recipe

• 1 in a medium covered pot, bring the chicken broth and rice to a boil over medium heat.
• 2 crack each egg into a medium mesh strainer, letting the thin of the egg drain away. transfer the remaining yolk and into a small bowl.
• 3 beat well with a fork. (20 seconds).
• 4 remove the lid and circulate the broth with a fork to create a whirlpool effect.
• 5 pour the eggs into the pot through the tines of the fork to separate strands as it goes into the "whirlpool.".
• 6 cover the pot and cook for 1 minute, then turn off the heat and let set for 1 minute more.
• 7 season to taste with salt and fresh ground pepper.
• 8 ladle into bowls.

Oh So Unique Noodle Stuffed Dosas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 5 eggs
• salt
• 1/2 cup cooked sipa noodles
• 2 large onions, chopped
• 1 carrot, chopped
• 1 bell pepper, chopped
• 3 egg yolks
• 1/2 bunch fresh coriander leaves, chopped
• 1/2 tablespoon ginger-garlic paste
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 bunch fresh mint leaves, chopped
• 6 -7 green chilies
• 3 -4 tablespoons oil
• salt

Recipe

• 1 beat 5 eggs in a bowl until light and fluffy.
• 2 mix all purpose flour, eggs, salt and a little water to make a thick paste.
• 3 keep aside.
• 4 heat oil in a pan.
• 5 fry onions until translucent.
• 6 add carrots, bell pepper, green chillies, ginger-garlic paste, all the masala powders, corriander leaves, mint leaves and salt.
• 7 mix well and cook for 10 minutes.
• 8 add noodles and egg yolks.
• 9 in another pan, put a few drops of oil in the center and spread out the batter to make a dosa in a circular shape of about 6 inches diameter.
• 10 place stuffing on half side of the dosa.
• 11 lift other half and close the dosa symmetrically.
• 12 fry till done.
• 13 garnish with corriander leaves and carrot juliennes.
• 14 serve hot.

Some Like It Hot

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 onion, chopped
• 1 -2 clove garlic, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 -2 red chili pepper, finely chopped
• 1 tablespoon peanut oil
• 1 1/2 cups carrots, cleaned and chopped diagonally
• 1 cup green beans, chopped diagonally
• 2 large ripe tomatoes, skinned and finely chopped
• 1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
• 4 ounces bean sprouts
• 8 ounces packages tempeh, cut in strips,approx 2 inch long and 1 inch thick
• 1/3 cup soy sauce
• 1/4-1/2 teaspoon ground cayenne pepper
• 1 teaspoon sambal oelek (or more, chili paste)
• 1 -2 teaspoon fresh grated ginger
• 1 tablespoon brown sugar
• 2 cloves garlic, crushed
• 3 tablespoons water
• 1 -2 tablespoon peanut oil
• 3 tablespoons desiccated coconut
• 3 tablespoons shelled peanuts, chopped

Recipe

• 1 start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
• 2 mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
• 3 in a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
• 4 add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
• 5 heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
• 6 fry the tempeh until golden, it will soak up the oil, this is normal.
• 7 lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
• 8 by now the tomatoes should have made a sauce and have dissolved.
• 9 taste to see if you want to add more sambal and/or sugar.
• 10 now add the bean sprouts, cook further until you see them go limp.
• 11 transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

Ginger-anise Tea With Lemon And Honey

Total Time: 6 mins Preparation Time: 1 min Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 cup water
• 1 teaspoon anise seed
• 1/4 teaspoon ground ginger
• 1 tablespoon lemon juice
• 1 tablespoon honey

Recipe

• 1 bring all the ingredients to a boil in a small pan then let simmer for about 5 minutes. pour through a strainer into a mug. for me this ends up making either a little more than one mug or enough for two small mugs.

Rachael Ray Spinach And Artichoke Dip (no Mayo Or Cream Cheese)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter
• 3 garlic cloves, chopped
• 1/2 onion, chopped
• 2 tablespoons fresh thyme, chopped (a few sprigs or 2 teaspoons dried)
• 1/2 small red bell pepper, seeded and chopped
• 2 tablespoons all-purpose flour
• 1/2 cup dry wine
• 1 cup chicken stock (or vegetable stock)
• 1/2 cup half-and-half (or heavy cream)
• 1 (15 ounce) can water-packed artichoke hearts, drained and coarsely chopped
• 2 (10 ounce) packages spinach, defrosted and squeezed dry in kitchen towel (chopped)
• 1 1/2 cups shredded italian cheese blend (provolone, parmesan, mozzarella and asiago, available in 10 ounce pouches on the dairy aisle of your)
• salt & freshly ground black pepper
• 1 round loaf crusty bread, top removed and cubed, bottom hollowed out to use as serving bowl
• 1 loaf baguette (sliced at bakery or bread counter in market)

Recipe

• 1 to a medium saucepot, preheated over moderate heat, add about 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream. add butter to oil. when butter melts, add garlic and onions to the pot. sprinkle in thyme leaves.
• 2 saute 2 minutes, add chopped red pepper. saute mixture a minute more. sprinkle in flour, stir to coat vegetables. cook flour a minute. whisk in wine and reduce by half. whisk in stock and thicken sauce 1 minute. stir in half-and-half or cream. when sauce returns to a bubble, add artichokes, spinach and cheeses. keep stirring until cheeses melt and sauce is well combined. add salt and pepper and adjust seasonings to your taste.
• 3 pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. reserve extra dip to warm and refill as necessary. cut up bread bowl when baguette slices are gone. the bowl is the best part as it absorbs juices from the dip.

Rabia's Punjabi Style Gobhi Aloo

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 3 medium onions, chopped
• 1 1/2 inches fresh ginger, chopped
• 2 green chilies, chopped
• 3 tomatoes, chopped
• 1 large potato, cubed
• 1 small cauliflower, cut into florets
• 1/2 teaspoon turmeric powder
• 3 teaspoons coriander powder
• 1 teaspoon red chili powder
• 3 tablespoons oil
• 3/4 teaspoon salt

Recipe

• 1 heat oil in a pot on medium flame.
• 2 add onions and stir-fry until pink and translucent.
• 3 add chopped ginger and stir-fry for 7 minutes.
• 4 fold in the potato cubes and stir-fry for 10 minutes.
• 5 as the potato starts to soften, add the cauliflower florets(you may chop them small or big depending on how you like them). mix well and allow to cook for 10 minutes on low flame.
• 6 add the dry masalas, salt and tomatoes.
• 7 mix thoroughly and allow to cook until the florets are just tender and tomatoes have softened.
• 8 garnish with corriander leaves and serve hot with rotis or naan or parathas and yoghurt.

Hard-boiled Eggs In A Moghlai Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon ground black pepper
• 1 tablespoon lukewarm water
• 3 tablespoons olive oil (or any healthy oil)
• 50 g very finely chopped onions
• 1 teaspoon fresh ginger (or ginger paste)
• 2 teaspoons tomato paste
• 150 ml chicken stock
• 300 ml skim milk
• 3 tablespoons chopped fresh cilantro
• 6 -8 hardboiled egg, peeled and cut lengthways in half

Recipe

• 1 mix cayenne, cumin, garam masala, coriander, lemon juice, salt and black pepper with warm water in a cup. mix into a paste and set aside.
• 2 put the oil in a large frying pan and set it over a medium-high heat. when hot, add the onion, stirring until golden brown. add the ginger, stir to incorporate, then add the spice paste. stir, and allow mixture to cook for 1-2 minutes. stir in the tomato paste, chicken stock, milk and fresh cilantro, and bring to a simmer. cover pan, and simmer for 2-3 minutes.
• 3 lay the egg halves in the pan in a single layer yolk-side up, and spoon the sauce over the tops. cover and simmer for another 2-3 minutes, then serve.

Pancar Salatasi

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 beetroots
• 500 ml yoghurt, drained
• 1/2 teaspoon caraway seed
• salt & pepper
• 1 tablespoon mint, fresh & chopped

Recipe

• 1 wash the beetroots and cook by boiling. cool.
• 2 when cool peel the beetroots and cut into small cubes.
• 3 hold aside 1/4 cup beetroots for garnish.
• 4 mix beetroots with all the other ingredients. cover and refrigerate to chill.
• 5 garnish with diced beetroots and mint sprigs.

Sauteed Salmon With Lime-honey Sauce

Total Time: 14 mins Preparation Time: 5 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 4 (6 ounce) salmon fillets
• 2 limes, juice of
• 1 teaspoon lime zest
• 1 tablespoon honey
• 1 teaspoon chopped fresh cilantro

Recipe

• 1 heat butter in 12 inch skillet.
• 2 add salmon; cook on med for about 12 minutes, turning occasionally.
• 3 in small bowl mix remaining ingredients.
• 4 place salmon on plates.
• 5 pour sauce into skillet; heat through.
• 6 drizzle on salmon.

Lamb Fried Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 3 carrots, peeled & chopped
• 3 garlic cloves, minced
• 2 cups cooked lamb
• 2 -3 tablespoons ground ginger
• 1 teaspoon red pepper flakes
• 1 teaspoon ground black pepper
• 2 eggs, well beaten
• 1 cup rice, cooked
• 1/4 cup low sodium soy sauce

Recipe

• 1 heat oil in wok or saute pan, add veggies & garlic, stir fry until tender.
• 2 add lamb & cook until heated through.
• 3 add ginger, red pepper flakes, & black pepper, stir through.
• 4 push veggies/lamb to sides of pan.
• 5 pour eggs in center of pan & scramble.
• 6 stir cooked eggs through veggie/lamb mix.
• 7 push to sides of pan.
• 8 add cooked rice to center of pan & stir fry.
• 9 add soy sauce & stir through.

Low-fat Japanese Chicken-scallion Rice Bowl

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups instant brown rice
• 1 cup reduced-sodium chicken broth
• 1 1/2 tablespoons sugar
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon mirin
• 2 large egg whites
• 1 large egg
• 8 ounces boneless skinless chicken breasts, cut into half inch pieces
• 6 scallions, trimmed and thinly sliced

Recipe

• 1 prepare rice according to the package directions.
• 2 pour broth into a heavy medium saucepan, along with the sugar, soy sauce and mirin. (an equal portion of sherry or wine and a pinch of sugar may be substituted) bring to a boil; reduce heat to medium-low.
• 3 stir egg whites and whole egg in small bowl until just mixed. add chicken to the simmering broth. gently pour in the egg mixture, without stirring. sprinkle scallions on top. when the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (the chicken will be cooked by now) divide the rice among 4 deep soup bowls and top with chicken mixture.

Pesto Chicken Tartlets

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 lb instant polenta (about 2 1/2 cups)
• 1 cup cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 cups shredded store-bought rotisserie-cooked chicken
• 1/2 cup store-bought pesto sauce
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup dried cranberries

Recipe

• 1 *it calls for the use of rotisserie chicken (the kind you get from a deli in the grocery store). all you would have to do is shred it up with forks since it's precooked. the dough for the tartlets could also be made ahead of time.
• 2 special equipment: 2-inch diameter scalloped cookie cutter.
• 3 for the tartlets:.
• 4 make the polenta according to package instructions. just before the polenta is finished thickening, add the cream, salt, and pepper. pour the polenta onto a greased, rimmed baking sheet. set aside to cool and firm up, about 30 minutes.
• 5 for the topping: in a medium bowl, combine the chicken, pesto, salt, and pepper. stir to combine.
• 6 to assemble: using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. top each polenta tartlet with a spoonful of chicken. top the chicken with a few dried cranberries. serve.

Lamb Gyoza (pot Sticker Dumplings)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 25
• 400 g ground lamb
• 2 spring onions
• 1 egg, beaten
• 1 1/2 inches minced ginger
• 1 tablespoon sweet chili sauce
• 1 tablespoon light soy sauce
• 1/2 teaspoon sesame oil
• 25 dumpling wrappers
• vegetable oil (for frying)
• 1 teaspoon soy sauce
• 1 teaspoon rice wine vinegar
• 3 drops sesame oil
• minced ginger (to garnish)

Recipe

• 1 mix the lamb, spring onions, ginger, egg, chili sauce, soy sauce and seasame oil in a food processor. this is your dumpling filling.
• 2 wet the edges of the dumpling wrappers with water, put a dollop of filling in the center and press and fold the edges together to seal.
• 3 heat the vegetable oil for frying- you can also add a few drops of ginger and sesame oil to this for extra flavour. about 2 tablespoons in total is ample.
• 4 fry about 12 dumplings at a time in the oil, turning to brown. when they have been frying for about 2 minutes, add 0.5 cup of water to the pan and cook until the water is absorbed. i normally cover the pan for the first two minutes of this cooking time to ensure they are well steamed.
• 5 remove and served with the dipping sauce.
• 6 for the sauce:.
• 7 combine the sauce ingredients and garnish with the chopped ginger.

Nasu-miso (eggplant In Miso Sauce)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large eggplants
• 1 -2 dried red chili
• 3 tablespoons sake
• 3 tablespoons mirin
• 3 tablespoons sugar
• 2 tablespoons shoyu
• 3 tablespoons red miso
• 6 tablespoons sesame oil

Recipe

• 1 cut the eggplant into bitesize pieces and place in colander. sprinkle with salt and let sit for 30 minutes. squeeze out the excess water.
• 2 remove the seeds from the chilies and chop into rings.
• 3 mix the sake, mirin, sugar, and shoyu in a small bowl. (i tend to replace the sugar with stevia but stevia turns bitter when heated. if using stevia, make sure the heat is quite low before adding the mix to the wok.)
• 4 mix the red miso (dark red aka miso or hatcho miso is recommended) with 3 t water to make a paste.
• 5 heat the oil in wok on high and add the chili. when the oil starts to smoke, add the eggplant. stir fry for bout 8 minutes or until tender. lower the heat to medium.
• 6 add the sake mixture to the pan and stir for 2-3 minutes. lower the heat if the sauce starts to burn. add the miso paste and cook for another 2 minutes.
• 7 serve hot.

Lamb Lo Mein

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 260 g whole wheat spaghetti, uncooked
• 1/4 cup kraft signature asian sesame dressing
• 1 lb lamb tenderloin, cut into strips
• 2 garlic cloves, minced
• 3 cups frozen stir fry vegetables, thawed, drained
• 1/2 cup beef broth (25% less sodium)
• 1 tablespoon smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons chopped cilantro

Recipe

• 1 cook spaghetti in large saucepan as directed on package.
• 2 meanwhile, heat dressing in large nonstick skillet on medium-high heat. add meat and garlic; stir-fry 3 minutes. add vegetables, broth and peanut butter; stir-fry an additional 3-4 minutes or until meat is cooked through.
• 3 drain spaghetti; return to pan. add meat mixture and soy sauce; mix well. spoon onto serving platter; sprinkle with cilantro.
• 4 special extra: add 1/4 teaspoons crushed red pepper to the hot dressing along with the meat and garlic.
• 5 note: to make the lo mein easier to serve and eat, break the spaghetti in half before cooking.

Lamb Katsu Rice Bowl

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/4 cup tbsps mirin (japanese sweet rice wine)
• 1 tablespoon mirin (japanese sweet rice wine)
• 1/2 red onion, thinly sliced
• 2 large eggs
• 3 tablespoons soy sauce
• 3/4 cup vegetable oil
• 1/4 cup ketchup
• 1/2 cup flour
• 1 1/4 cups panko breadcrumbs (japanese bread crumbs)
• 4 slices lamb loin, 1/2 inch thick (about 6 oz each)
• 3 cups cooked rice

Recipe

• 1 in a small bowl, pour 1/4 c mirin over the onion & let marinade.
• 2 in a shallow bowl, lightly beat the eggs with 1 tsp soy sauce.
• 3 place the flour in another shallow bowl.
• 4 place the panko in another separate bowl.
• 5 coat the lamb with the flour, shaking off any excess.
• 6 dip the lamb slices in the egg mixture, letting the excess drop off, then coat with the panko.
• 7 in a large skillet heat the oil over mid-high heat until rippling.
• 8 add the lamb and fry, turning once until golden and crisp about 5 minutes on each side.
• 9 transfer to paper towels and drain.
• 10 in a small bowl, stir together the ketchup, remaining 1 tbsp mirin and 2 tbsp soy sauce.
• 11 add 1 tsp water to thin if desired.
• 12 slice the lamb. divide the rice among 4 bowls and top with the lamb, sauce, and pickled onion.

Raas Malai -- It's What To Do With Freshly Spoiled Milk!

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 cups milk (preferably whole, at least 2%)
• 1/2 tablespoon flour
• 2 -3 cardamom
• 1/2 tablespoon rose extract, essence (optional)
• 1/2 lemon
• 1/4 cup sugar

Recipe

• 1 pour milk into pot and squeeze 1/2 lemon into the milk. stir, and let it come to a boil.
• 2 let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate.
• 3 pour the contents of the pot through a very fine sieve, or a linen cloth.
• 4 after squeezing out excess liquid, the curds should have the consistency of slightly curmbly play-doh. if they are softer than that, it may help to refrigerate the "curd-dough" for a few hours.
• 5 mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter.
• 6 pour 1/4 cup water, 1/4 cup milk, cracked cardomoms and mix in 4 tablespoons sugar in the pot and keep it on low heat.
• 7 once the sugar has dissolved, carefully place your curd balls in the the sugar liquid, and let them absorb the mixture for about 15 minutes. the pot's lid should be slightly ajar.
• 8 pour in more 1/2-3/4 cup of milk into the pot, and stir. take a taste, and add more sugar if needed.
• 9 add rose essence and refrigerate for at least 2 hours, preferably overnight. serve cool!

Minced Fish Salad (koy Pa)

Total Time: 2 hrs 5 mins Preparation Time: 2 hrs 5 mins

Ingredients

• Servings: 4
• 12 ounces skinless boneless red snapper (minced) or 12 ounces yellowtail red snapper (minced) or 12 ounces other -fleshed fish (minced)
• 2 tablespoons fresh lime juice, more as needed
• 1 tablespoon fish sauce, more as needed
• 1 tablespoon toasted rice powder (available in asian food markets) or 1 tablespoon uncooked sticky rice (toasted and ground to a powder)
• 3/4 cup green beans, thinly sliced crosswise
• 1 red chili, thinly sliced
• 2 tablespoons finely chopped lemongrass
• 2 garlic cloves, peeled and thinly sliced
• 1/2 teaspoon minced garlic
• 8 stems cilantro, half the leaves chopped and half left whole
• 8 stems mint, half the leaves chopped and half left whole
• 1 scallion, green tops only, sliced
• sliced cucumber, watercress, and additional cilantro, mint and green beans, for serving

Recipe

• 1 in a small bowl, combine fish, lime juice and fish sauce. mix well. cover and refrigerate for 2 hours.
• 2 if necessary, drain fish. in a mixing bowl, combine fish mixture, rice powder, sliced green beans, chili, lemon grass, sliced garlic, minced garlic, cilantro, mint and scallion. toss to mix well.
• 3 to serve, place fish salad in a serving bowl. serve with cucumber, watercress and additional cilantro, mint and green beans offered separately.

Pumpkin Ice Cream

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 5
• 1 liter french vanilla ice cream or 1 liter any vanilla ice cream
• 1 cup cold mashed pumpkin
• 1 teaspoon mixed spice

Recipe

• 1 soften ice cream.
• 2 mix in pumpkin and mixed spice.
• 3 spread into a 17 x 10cm loaf tin.
• 4 freeze until hard.
• 5 serve cut into slice with fresh fruit, muffin or a slice of cakes.

Cumin Crusted Sea Scallops With Mustard And Garam Masala

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons chili powder
• 3 tablespoons toasted ground cumin
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup olive oil
• 1 teaspoon mustard seeds
• 1 cardamom pod
• 1 star anise
• 12 large sea scallops, rinsed and patted dry

Recipe

• 1 combine chili, cumin, salt and pepper in a medium shallow bowl.
• 2 dredge one side of each scallop in the spice mixture.
• 3 heat the oil in a large nonstick saucepan over high heat.
• 4 add mustard seeds, cardamom and star anise.
• 5 place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
• 6 reduce the heat to low, turn the scallops for 2 to 3 minutes more.
• 7 remove from pan and arrange the scallops around the plate.
• 8 drizzle the spice oil drippings from the pan over the scallops and serve.

(sata) Andagi ( Okinawan Doughnuts)

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 30
• oil (for deep frying)
• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 cup milk
• 1 teaspoon vanilla

Recipe

• 1 heat oil in a large wok or deep fryer to 350 degrees.
• 2 in a large bowl combine the flour,sugar, baking powder, and salt.
• 3 in a separate bowl beat eggs, add in milk and vanilla and mix well.
• 4 slowly, stir egg mixture into flour mixture until well blended.
• 5 drop by tablespoonfuls into hot oil, a few at a time, making sure the temperature of the oil does not drop.
• 6 fry, until golden brown on all sides.
• 7 remove from oil and allow to drain on a rack. (i use a cookie cooling rack on a pan lined with paper towels).

Pancit

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 (8 ounce) packages rice noodles (orchid brand)
• 1 (10 ounce) package carrots (julienne)
• 1/2 lb fresh green beans
• 1 large onion
• 6 chicken thighs (deboned & shredded)
• patis (fish sauce)
• pepper

Recipe

• 1 first boil your meat in a lot of water. save this stock because this is what you will boil your noodles inches
• 2 debone your chicken and thinly slice the green beans and onions while you boil the noodles. noodles should not be cooking for very long at all. just long enough for them to get nice and soft.
• 3 drain and cut noodles. i make several cuts into the noodles with kitchen sheers.
• 4 sautee your vegetables and set this aside.
• 5 in a large wok or the pot that you boiled the noodles in ayer noodles, vegetables, meat and sauce or you could just mix it all together. i find it easier to layer it.

Minced Chicken

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 300 g minced chicken
• 300 g onions, finely chopped
• 4 chopped green chilies
• 1 tablespoon tomato sauce
• 1/4 teaspoon vinegar
• 1 teaspoon ginger, grated
• 1/2 teaspoon fresh garlic, chopped (optional)
• 1 teaspoon cilantro leaf, chopped
• 1/4 teaspoon cumin powder
• 1/4 teaspoon cinnamon
• 3 teaspoons cooking oil
• salt

Recipe

• 1 boil the mince with a little salt and drain . add oil in a pan, and fry the chopped onions and chopped green chili .stir in the minced chicken, and all other ingredients. cook on a slow fire till dry. serve on toast .

Chilled Almond And Pistachio Milk Shake (pista Badam Milk)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 cup milk, chilled
• 1 cup condensed milk
• 1 cup almonds
• 1/2 cup pistachios
• 1 pinch cardamom powder
• 1 cup ice, crushed

Recipe

• 1 place the almonds and pistachios in a bowl and pour boiling water over. leave for an hour.
• 2 chop half the almonds and pistachios fine and place the other half in a blender.
• 3 place the milk, condensed milk, cardamom powder and ice in the blender too.
• 4 blend till well mixed and serve garnished with the chopped almonds and thinly sliced pistachios.

Lamb Lo Mein

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 boneless lamb chops, marinated in an asian marinade, thinly sliced
• 8 ounces spaghetti
• 1 (8 ounce) bag bean sprouts
• 3 stalks celery, sliced
• 1 cup baby carrots, quartered
• 3 garlic cloves, minced
• 1 medium onion, halved, the sliced in slivers
• 1 (12 ounce) bag frozen broccoli florets
• sesame oil
• olive oil
• soy sauce

Recipe

• 1 1) cook spaghetti, a bit al dente because you will be cooking in more later.
• 2 2) in a large skillet, add 1t sesame oil (more if needed) and 1t olive oil(more if needed) on around an 8 then add minced garlic, onion slivers and lamb, stir fry, moving it around constantly so it doesn’t burn, but it will cook quickly.
• 3 3) when lamb is no longer pink, remove from heat but make sure to keep warm.
• 4 4) add 1t. sesame oil (more if needed) and 1t. olive oil (more if needed), then add broccoli, carrots, and celery, and cook until softened.
• 5 5) when soft add bean sprouts, stir, then add cooked spaghetti.
• 6 6) after spaghetti is stirred in add around 1/3 celsius soy sauce, more to liking, noodles should become tan.
• 7 7) after spaghetti is mixed in, add back lamb and onion mixture, stir completely and cook on med for about 5 min tossing continually with tongs to incorporate everything. when not stirring i like to cover my mix with a top.
• 8 8) should be good to go…if you like your veggies cooked more, than cook longer.

Easiest Onion Salad

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 2 large onions, thinly sliced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 mix all the ingredients.
• 2 let it stand for half and hour.
• 3 serve with main dish, barbequed food or kebabs.
• 4 great taste!

Nat's Thai Chicken Basil

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts (cut into chunks)
• 1 spanish onion (sliced)
• 1 green pepper (sliced)
• 1 red pepper (sliced)
• 1 cup broccoli (just the tops)
• 1 1/2 cups basil
• 1 red chile (seeded)
• 3 cloves garlic
• 3 tablespoons thai fish sauce
• 2 tablespoons soya sauce
• 2 teaspoons sugar
• 1/2 lime (juice of)

Recipe

• 1 in a mortar and pestle add: red chilli, garlic, 1 cup of basil and the sugar.
• 2 pound until you get a nice smooth paste.
• 3 add fish sauce, soya and lime juice.
• 4 stir.
• 5 taste and adjust.
• 6 i like mine kind of sweet with lots of basil flavour.
• 7 heat wok, add chicken.
• 8 stir fry on high.
• 9 add broccoli and toss for a minute.
• 10 add onion and peppers, toss for about 2 minutes.
• 11 add sauce from mortar and pestle.
• 12 (still high heat) toss 1 minute.
• 13 add remaining 1/2 cup of basil (roughly chopped) until barely wilted.
• 14 serve with rice.

Home Mixed Curry Powder

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper

Recipe

• 1 spoon each of the spices into a spice jar, put the lid on, and shake it well to mix.
• 2 or, if you don't have such a jar on hand, mix by stirring in a small bowl.

Rice Cooker Asian Noodle Soup With Tofu

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• 4 cups water
• 2 tablespoons wakame seaweed
• 1/4 cup bonito flakes
• 1 large shiitake mushroom
• 2 ounces firm tofu
• 1 1/2 ounces udon noodles
• 1 1/2 ounces soba noodles

Recipe

• 1 place water in rice cooker. turn rice cooker on to "cook".
• 2 place all ingredients in water and leave to boil. if noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
• 3 once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
• 4 you can add soba sauce, furikake, or other toppings as you wish.

Panang Curry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless chicken breast
• 13 1/2 ounces coconut milk
• 8 ounces panang curry paste
• 2 tablespoons fish sauce
• 2 tablespoons basil leaves
• 2 tablespoons palm sugar

Recipe

• 1 cut your meat into bite sized cubes. using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.
• 2 using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.
• 3 add in 2-3 tablespoons of curry paste.
• 4 put the meat back in, and stir until the meat is thoroughly cooked.
• 5 add in half of the remainder of coconut milk. keep stirring.
• 6 add the fish sauce and the sugar.
• 7 add in the rest of the coconut milk.
• 8 when the coconut milk thickens, add in the basil leaves and lime leaves.
• 9 give it a taste. you may need to add in more fish sauce or sugar depending on your preference.

Sauteed Mushrooms With Sesame And Ginger

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1 1/2 lbs button mushrooms, cleaned quartered
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon fresh ginger, minced
• 2 tablespoons rice wine vinegar
• 1 teaspoon sugar (to taste)
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 2 scallions, sliced very thin on the bias

Recipe

• 1 heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• 2 add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. remove from the heat and stir in the sesame oil. move to a serving dish, sprinkle with the scallions, and serve. enjoy!

Hara Bhara Kebab (vegetable Cutlet)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 medium potatoes (boiled and mashed)
• 100 g panir (mashed) or 100 g cottage cheese (mashed)
• 1/2 bunch spinach (blanched and chopped)
• 1/2 cup green peas (boiled and mashed)
• 1 inch fresh ginger (chopped finely)
• 2 green chilies (chopped finely)
• 3 teaspoons cornflour
• salt
• pepper
• 1/2 teaspoon mango powder or 1/2 teaspoon amchur
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala
• oil (for frying)

Recipe

• 1 heat 1 teaspoon oil and fry chopped ginger for 30 seconds.
• 2 add chopped spinach and mashed green peas, continue frying for 1 minute.
• 3 remove from fire and mix with chillies, mashed potato, paneer and cornflour.
• 4 add all the spices to this and mix well.
• 5 make small patties from this mixture and deep fry till golden brown.

Suzhou Braised Chicken

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 9 ounces chicken, precooked and cubed
• 1/4 teaspoon salt
• 1 medium sweet potato, parboiled
• 1 tablespoon sugar
• 2/3 cup vegetable oil
• 1 tablespoon cornstarch, dissolved in 1 tbsp water
• 1 tablespoon shaoxing wine
• 1 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil

Recipe

• 1 peel the sweet potato and roll-cut diagonally into 1 1/2 inch slices.
• 2 heat the oil in a wok or deep frypan to 375f or until a piece of scallion green or ginger sizzles noisily and browns quickly when tossed into the oil. add the chicken and deep-fry for 2 min til golden brown. remove the chicken to a sauce pan and add the rice wine and salt. simmer over medium heat for 20 minutes. add the soy sauce, sugar, sweet potato and stock and continue simmering, until the chicken is tender.
• 3 if too much liquid is left in the saucepan, reduce by boiling rapidly. stir the dissolved cornstarch and add to the saucepan. cook, stirring, until the sauce thickens. sprinkle with the sesame oil, and serve.