Lemon Rice

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

1. Heat oil in a pan and add mustard seeds, allow to splutter.
2. Add turmeric powder and peanuts, fry till brown.
3. Now add green chilies, curry leaves, salt and fry for 2 minutes.
4. Take it off from the flame and add lemon juice and mix well.
5. Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

Potato wedges

Ingredients
Dip:
½ tsp paprika
3 tbsp half-fat crème fraîche
1 tsp tomato purée
½ lime, juiced
2 spring onions, chopped
1 clove garlic, crushed
3cm piece cucumber, deseeded and finely chopped
Black pepper

3 medium baking potatoes (about 600g total), scrubbed
1-2 tbsp olive oil
2 tsp crushed garlic
2 tsp paprika
2 tsp ground cumin
1 tsp ground black pepper
1 tsp mixed dried herbs

Method
Preheat the oven to 200°C/gas mark 6. Cut each potato into 8 wedges. Drop into a pan of boiling water and cook for 8 minutes. Drain. Leave in the pan in a warm place.

Meanwhile, combine all the remaining ingredients (not those for the dip) in a bowl. When the potatoes are cool enough to handle, coat each of them in the spicy paste. Place on a baking sheet, skin side down.

Bake the potatoes for 25 minutes or until brown and crisp. Meanwhile, make the dip by mixing together all the ingredients. Serve the wedges hot with the dip.

BBQ Chicken Wings

This is a recipe for Malaysian BBQ Chicken Wings
Ingredients:
10-12 chicken wings

For Marinate:
5 shallots (peeled and chopped into small pieces)
5 garlic (peeled and chopped into small pieces)
2 inches of ginger (peeled and chopped into small pieces)
1 teaspoon of dark soy sauce
5 teaspoon of soy sauce
3 dashes of white pepper powder
3 dashes of sesame oil
Sugar to taste
Salt to taste

Method:
Marinate the chicken wings for 12 hours.
Grill over fire, constantly turning them so they are evenly grilled.
Serve hot.

Source: rasamalaysia.com

Keema Aloo

Ingredients
½ kg. minced lamb/beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions
Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Garlic Pizza Bread

Ingredients:
300g White Bread Flour
1 sachet Easy Bake Yeast - 7g sachet
1 tsp Salt
1 tbsp Olive Oil
150 ml Warm Water
200g Unsalted Butter
1 Large Garlic Clove Crushed

Method:
Mix together the flour, yeast and salt. Stir in the olive oil and water, and bring together with your hands to a dough. Knead on a floured surface for 10 minutess, or until the dough is smooth.

Put the dough bowl and cover with a damp tea towel. Set aside in a warm place for 60 minutes or until the dough is doubled in volume.

Meanwhile, season the butter with salt and mix in the garilc clove. Refrigerate until ready to use.
Knock back the dough and divide into 8 pieces. Roll into balls and then roll out thinly to a diameter of about 20 cm. To do this, use a floured rolling pin and keep turning the dough and rolling. Do not turn the dough over.

Set out on a floured baking sheet or a floured tray. Cover with cling film or a tea towel and set aside for 30 minutes or so. Preheat the oven to 220 C/210 C fan / gas mark 6.

Dab the dough with butter all over, taking care to got near the edges, so that they don't dry out. Bake for 10 minutes until golden. Serve hot. The garlic bread can be made ahead and stored for a day. To re-heat wrap it in tin foil and bake at 180 C/17 C fan/gas mark 5 for 10 minutes.

Khaman Dhokla

Ingredients

1 cup Besan (gram flour)1 cup Water
3 tbsp Lemon juice
3 tbsp Oil
1 tsp Eno Fruit salt
1/2 tsp Mustard seeds
2 tbsp Sugar (plus 1tsp for batter)
1/3 tsp Red chili powder (Daagh calls for2 finely sliced green chilies )
Curry leaves
Salt

Method

• Mix togather besan, salt, 1 tbsp oil, 1 tbsp lemonjuice, red chili powder, sugar and water 1/2 cup or little less than that. The batter should not be runny, if so add little besan...should be kind of like idli batter
• Heat up the pressure cooker with some water to steam the khaman or you could do as Daagh suggests, in a large vessel, take a glass of water and put a wire mesh upside down in the vessel. Make sure the top of the mesh is above water level
• Grease a baking pan (you can also use cake pan).Now add Eno and mix well and pour this mixture right away in the greased plate/pan
• Steam it for 20 minutes. To check if its done, insert a toothpick or knife and if it comes out clean its done
• For tarka, heat remaining oil, add mustard seeds and curry leaves. Mix together remaining 1/2 cup water, sugar and lemon juice and pour into the tarka. Boil it
• Take out dhokla and cut into pieces
• Pour the tarka mixture over it
• Garnish with corriander leaves and serve.....there you have it friends fluffy and soft khaman ever.

Chicken Wrap

Serves: 6
Ingredients:

drizzle olive oil
1 tin sweetcorn, drained
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 onion, chopped
chicken tikka sauce
a pinch of salt
3 pinches of pepper
ready cooked chicken
wrap / pitta bread

Method:
1 Put a splash of oil in a wok or frying pan. Add the vegetables and gently simmer until just soft. Add the chicken and then the tikka sauce and carry on cooking until it is piping hot and really soft.
2.Place the mixture on top of the wrap and fold OR slice the pitta bread and place the mixture in that.

Cream Cheese Sticks

Ingredients:

• 1 cup of all-purpose flour
• ½ cup of softened butter
• 110 gm of cream cheese (room temperature)
• a pinch of salt
• 1 egg, beaten lightly
• sesame and cumin seeds

Method:

1. Pre-heat oven to 175°C (350°F)
2. Line a baking tray with parchment paper or foil
3. Grab a bowl and add: flour, butter, cream cheese, and salt. Combine these ingredients together by hand until you form a nice dough.
4. On a well-floured surface, roll the dough into about ¼ inch thickness.
5. Cut the dough into even strips (I used a regular knife to do this).
6. Gently lay the strips on the baking tray, and brush them lightly with the beaten egg.
7. Sprinkle sesame and cumin seeds on top.
8. Bake for 20 minutes.

Source: http://nadiamasood.com

Samosa Chaat

Ingredients
For Samosa:
All purpose flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Green chilies 2 (chopped)
Coriander leaves 1 tbsp (chopped)
Red chili ½ tsp (crushed)
Chaat spice (chaat masala) ½ tsp
Salt ¼ tsp

For Chaat:
Samosas 2
Chickpeas ½ cup (boiled)
Yogurt ½ cup (beaten)
Chili powder ½ tsp
Chat spice ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)

Method:

For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

Deep fry samosa on low flame till golden brown and crisp.

Remove and keep aside.

To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

Drizzle tamarind chutney, onion, mint chutney and garnish with sev.

Mango Lassi

Ingredients:
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Method:
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

Chapli Kebab

Ingredients:
1 kg mutton or beef mince
3 green chillies finely chopped
1 bunch chopped coriander
2 table spoon original corn flour
2 spoon coriander seed (half crushed)
salt to taste
1 tea spoon dried pomegranate seed (Anar dana)
1 table spoon of ginger and garlic paste
1 tea spoon red chilli powder
3 diced tomatoes
2 diced onions
1 slightly beaten egg

Method:
Combine all the spices and ingredients along with mince.
Mix them well, make palm size cutlet.
Then take 5 table spoon of oil, pour it on frying pan.
Fry the kebabs on medium or low flame.
Each side of kebab should be cook for 3 to 4 minutes.
Serve the hot kebab with raita or green chutney.

Butter Chicken

Ingredients:
Chicken 800 gms
Red Chilli Powder 1 tsp
Lemon Juice 1 tbsp
Salt to taste

Marinate:
Curd (Yogurt) 1 cup
Ginger paste 2 tbsps
Garlic paste 2 tbsps
Garam Masala powder ½
Red chilli powder 1 tsp
Lemon Juice 2 tbsps
Butter 2 tbsps
Mustard oil 2 tsps
Salt to taste

Butter sauce:

Whole garam masala coarsely 1 tbsp
Tomato puree 400 gms
Sugar / Honey 2 tbsps
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Red chili powder 1 tbsp
Garam masala powder ½ tsp
Fresh cream 1 cup
Chopped green chillies 1 tsp
Butter 50 gms
Salt to taste

Method:

Skin and clean the chicken.
Make incisions with sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Put yogurt in a dish. Add red chilli powder, salt, ginger – garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
Put the chicken onto a skewer and cook in a preheated oven (200 degrees Celsius) for 10- 12 minutes or until almost done.
Baste it with butter and cook for another 2 minutes.
Remove and keep aside.

Heat butter in a pan. Add coarsely garam masala. Let it crackle. Then add ginger – garlic paste and chopped green chillies. Cook for 2 minutes.
Add tomato puree red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
Serve hot with naan or paratha.

Carrot Sojee

Ingredients:
2 cup grated carrots
2 cups milk
½ cup semolina
½ cup boiling water
½ - ¾ cup ghee
1 tin condensed milk
1 small tin Nestle cream
1 tsp crushed elachi
1 Tbsp sultanas

Method:
Place carrots and milk in a pot and put to boil until it thickens.

Do not allow it to dry out.

In a separate pot plce ghee, elechi, sultanas and semolina and braise until semolina changes colour to a light pink.

Add water and cook on low

Then add carrot mixture and cook well on low

If mixture is dry, add a little more milk

When almost done add Nestle cream and condensed milk.

Aloo Tikki

Ingredients:
3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Method:
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly.
Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball.
Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Indonesian Chilli Chicken

Ingredients:
4 chicken breasts
2 teaspoons crushed garlic
2 teaspoons dry crushed red pepper
2 teaspoons chopped ginger
2 small onions, finely chopped
2 tablespoons oil
1 (400 ml) can coconut milk (or 1 can evaporated skim milk with coconut essence to taste)

Method:
1 Place garlic, chilli, ginger and onion in pan with oil and cook for 3 minutes or until fragrant.
2 Add chicken breasts turning to cover with spices and lighlty browned.
3 Pour coconut milk or evaporated milk over chicken and simmer until chicken is tender (approx. 15 minutes)
4 Serve with rice.

Lamingtons

Ingredients:
1 cup butter
1 1/2 cup flour
¼ lb butter
2 eggs
1 ½ tsp bicarbonate of soda
1 Tbsp cream of tartar
½ - ¾ cup milk

Method:

Cream butter and sugar until fluffy. Add eggs one at a time. Sift the flour, cream of tartar and bicarbonate of soda together. Fold the milk and sifted ingredients into cake mixture. Pour the mixture in a pan or rectangular pan and bake for 30 minutes on 180C. remove from oven and cut into squares.

Syrup:
1 cup boiling water
2 oz butter
1 ½ cup icing sugar
½ tsp vanilla essence
2 tsp cocoa

Method:
Bring to boil until thick. Dip the squares in hot syrup and roll in coconut.

Marble Cake

Ingredients:
180 grams Butter
 1 tsp Vanilla essence      
¾ cup  Caster Sugar        
1½ cup  Flour                    
2 tsp  Baking powder      
½ cup Milk                       
few drops  Pink food coloring 
2 tbsp Cocoa                  
1 tbsp  Milk                      
1 thin slab (optional) Dark chocolate     
2 Eggs                    

Method:
Lightly grease a cake pan and cover the base with grease paper. Beat butter, essence and caster sugar in small bowl with electric mixture until it is light and fluffy. Add eggs one at a time, beating in well. Transfer mixture to a large clean bowl and fold in sifted flour and milk in 2 batches. Divide mixture in three bowls. Tint mixture in three bowls. Tint mixture pink in bowl 1, mix well. Stir in cocoa and extra milk in bowl 2 and mix well. Leave the third mixture plain. Drop spoonfuls of each mixture into prepared pan. Run a knife through cake mixture for a marble effect. If desired slip in a slab of dark bitter chocolate in the center so it melts while baking. Bake in a moderate oven about 40 minutes before turning onto a wire rack to cool.

Ras Malai

Ingredients:
1 lt milk
1 cup sugar
Pinch Zafron
Bring to boil
Then lower the heat and keep on boiling.

1 cup milk powder
1 tsp ghee
1 egg beaten well
Method:
Mix above ingredients together and form in to dough
break small pieces form. 
to dough in boil until all ball floats on top or until done.
Cut up some Badam and pista on top to decorate.
Cool and refrigerate, chilled well before serving.

Carrot Cake

Ingredients:
2 ½ cups flour
1 ½ tsp bicarbonate of soda
1 tsp salt
1 ½ cups oil
2 cups grated carrots
½ cup chopped pecans
2 tsp baking powder
3 tsp cinnamon powder
1 ½ cups sugar
4 eggs
250g tinned pineapple drained
½ cup sultanas

Method:
- Preheat oven to 180 degrees. Grease and line large ring pan.
- Beat sugar, oil and eggs until well blended. Add carrots, nuts, pineapples and sultanas. Mix well.
- Sift flour, baking powder, bicarbonate of soda, cinnamon and salt.
- Gradually add this flour mixture.
- Batter will be thin. Pour into a prepared pan and bake for 45 minutes. Turn out and cool.
- Ice with whipped cream and decorate with chopped nuts

Red Pepper and Tomato Soup

Serves 4
Ingredients:
4 large red peppers
4 garlic cloves, unpeeled
1tsp dried oregano
4tbsp olive oil
1 large red onion, peeled and chopped
6 large tomatoes, peeled
850ml (1½ pt) vegetable stock
1tsp sugar
Half a packet fresh basil leaves
2 small ciabatta loaves, baked according to packet instructions

Method:
1, Preheat the oven to 200°C (400°F, gas mark 6). Place the peppers and garlic on a baking tray, sprinkle with oregano and 1tbsp olive oil. Roast for 30-35 mins until the pepper skins are blistered. Place the hot peppers in a plastic bag. When cold, peel and chop the flesh, discarding the seeds.

2, Heat 1tbsp olive oil in a large pan and fry the onion for 10 mins until softened. Chop the tomatoes, discarding the seeds and add to the pan with the peppers, stock, sugar and a few basil leaves. Squeeze the soft cooked garlic from the cloves and add to the pan. Simmer for 30 mins.

3, Slice the ciabatta into four and brush with the remaining olive oil. Chop the basil (keeping a few leaves for garnish) and sprinkle over the bread. Season and lightly grill. Whizz the soup in a food processor then reheat. Garnish with basil leaves and black pepper and serve with the toasts.

Lamb Boti Kebab

Ingredients:

1kg deboned leg of lamb

1 tsp ginger garlic

1 tsp garlic paste

1 ½ ground green chillies

1 tsp cardamom powder

1 tsp crushed cumin

1 tsp crushed coriander

4 Tbsp fresh green pawpaw, grated

3 Tbsp lemon juice

3 Tbsp oil

Method:

Wash and drain meat

Liquidized all the ingredients and marinate the meat onto skewers, alternating with the red and green peppers.

Cook on a braai, or in a non stick pan or on an electric braai.

Serve with yoghurt raita.

Leek and Potatoe Soup

Ingredients:
4 leeks, chopped
4 large potatoes, cubed
1tbsp vegetable oil
800ml chicken or vegetable stock
300ml single cream
Pinch of grated nutmeg

To serve:
Croutons
Grated nutmeg
Parsley, chopped

Method:
1, Sweat 4 chopped leeks and 4 large cubed potatoes in 1tbsp vegetable oil for 10 mins, stirring occasionally until softened but not browned.

2, Add 800ml chicken or vegetable stock, cover and simmer for 15 mins. Season to taste and leave to cool slightly.

3, Liquidise soup until smooth. Return to pan, stir through 300ml single cream and pinch of grated nutmeg. Reheat gently.

4 Garnish with a swirl of natural yogurt, chopped parsley and some crunchy croutons.

Chicken Manchurian

Ingredients:

1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required


Method:
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.

5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Onion Bhajis

Ingredients:

• 1 large onion , sliced
• 200 g chickpea flour
• 1 tsp baking powder ,
• 2 tbsp rice flour
• ½ tsp chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• ½ tsp coriander powder
• some salt
• 100 ml water
• 750 ml vegetable oil
• 1 saucepan
• 1 bowl
• 1 whisk
• 1 spoon
• 1 slotted spoon
• tray lined with paper towels

Method:

Put the oil into the pan and place it on a medium-high heat.

In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.

Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.

Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.

Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

Sweet and Sour Chicken

Ingredients:

1/2 kg boneless and skinless chicken cut into small cubes
1 green bell pepper remove seeds, cut into cubes
1 red bell pepper remove seeds, cut into cubes
1 onion cut into cubes
2 clove garlic chopped finely

Ingredients to Fried Chicken:

8 tablespoons all-purpose flour
8 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sweet and Sour Sauce Ingredients:

6 tablespoons ketchup
6 tablespoons Lingam chili sauce (you may use any brand but has to be hot )
2 teaspoon plum sauce
1/4 teaspoon rice vinegar
1 teaspoon oyster sauce
7 tablespoons water
1/2 teaspoon corn starch
4 dashes white pepper powder
3 tablespoons oil

Method:

Cut the boneless chicken into small cubes and mix the ingredients to fried chicken in a bowl.

Mix well the sweet and sour sauce in a small bowl and keep aside.

Deep fry the chicken cubes. Transfer the chicken out on a plate lined with paper towels to dry the excess oil. Remove the cooking oil and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the chopped onion, green and red bell peppers. Stir-fry until you smell the aroma. and add the prepared sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, do just a few quick stirs, dish out and good to serve immediately with steamed white rice.

Strawberry Sundae

Ingredients:
18 strawberries , hulled
3 tbsp golden caster sugar
4 tbsp orange juice
284ml pot double cream
strawberry, vanilla and chocolate ice cream
6 small bananas
50g pecans , toasted and chopped

Method:
Put 12 of the strawberries in a food processor with 2 tbsp of the sugar and the orange juice. Pulse until coarsely chopped and chill. Softly whip the cream with the remaining sugar. Put a scoop of each flavour of ice cream into 6 bowls and freeze.

When ready to serve, chop the remaining strawberries and add to the bowls. Cut the bananas in half lengthways and add these, too. Pour some strawberry sauce over each sundae and finish with a dollop of cream and some nuts.

Chicken Spring Roll

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Egg Fried Rice

Ingredients:
1 cup of long grain rice
1 cup of frozen peas
2 tbsp sunflower oil
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

Method:

1. Fill a saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
3. Heat the sunflower oil in a wok and stir fry the red pepper and the garlic cloves for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice.
5. Serve the rice and the egg together after mixing in well.

Fish Tikka

Ingredients:

• 500 gms fish pieces of any type
• 20 gms flour (beasn)
• 45 ml cream
• 1 onion, chopped in circles.
• 60 gms curd / plain yogurt
• Salt To Taste
• 150 gms vegetable oil
• 1 tbsp ajwain
• 2 tsp cumin seeds powder
• 2 tsp garam masala
• 1 tbsp garlic paste
• 30 ml lemon juice
• chili powder to taste
• 5 tbsp mint or coriander chutney
• 1/2 tsp white pepper powder

How To Prepare Fish Tikka:

1. Put yogurt in a bowl. Add garlic paste, ajwain, garam masala, cream, chili powder, lemon juice, salt, cumin seeds powder, mint or coriander chutney and basan flour in it. Mix them well.

2. Marinate the fish pieces in the mixture for 3 hours.

3. Heat oil in a pan and fry fish pieces from both sides till they become crisp and golden brown.

4. Fish tikka is ready to serve. Serve with chopped onions.

Sweet and Sour Lamb

Serves 4

Ingredients :
25 g/1 oz/2 tbsp butter or margarine
8 lamb cutlets
1 onion, chopped
25 g/1 oz/0.25 cup comflour (cornstarch)
30 ml/2 tbsp white wine vinegar
5 ml/1 tsp soy sauce
400 g/14 oz/1 large can of pineapple rings
150 ml/0.25 pt Chicken Stock
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper
Boiled rice, to serve

Method :
Melt the butter or margarine and fry (saute) the lamb for 10 minutes on each side until crisp and brown. Transfer to a warm serving dish and keep warm. Fry the onion until soft but not brown, then drain off any excess fat. Mix together the cornflour, wine vinegar and soy sauce and add it to the pan with the juice from the pineapple and the stock. Bring to the boil, stirring, and boil for a few minutes until the sauce thickens. Add the cutlets and parsley, season to taste and simmer for 15 minutes. Garnish with the pineapple rings and serve with boiled rice.

Chicken Chowmein

Ingredients:
* 1 whole cabbage
* 2 red bell peppers
* 2 green bell peppers
* 10-15 medium sized mushrooms
* 1 onion
* 4 cloves of garlic
* 3 cups of bean sprouts
* 1 packet of Mandarin Noodles steamed noodle chowmein (packeted)
* Soy sauce, fish sauce, hot sauce, any other oriental sauce of your choice (honey garlic/sweet and sour)
* 12 Table spoons of olive oil (more or less)
* 2 pinches of salt and pepper

Method:
In a frying pan or wok heat about 2 table spoons of oil and fry your noodles in it until they are golden brown. If you have a lot of noodles, half the package and repeat this process. After your noodles are browned place them in a large turkey pan with a lid.

Cut up your chicken breasts into bite size peices. Heat a wok with 4 tablespoons of oil and fry your chicken. Add 1 chopped up onion, your garlic, salt and pepper and any other flavorings of your choice. Then give it a hearty splash of soy sauce and fish sauce and anyother oriental sauce you desire. Then add 2 cups of water, close the lid and allow the chicken to cook on medium heat for half an hour.

After your chicken is done cooking, add your vegetables to the same wok. Let it simmer for about 5 minutes. If you like your veggies crispier, take it out sooner. Just before you are done, add your bean sprouts.

Once your chicken and veggies are done, pour it over the noodles in your pot. Its ok if it has liquids to it because that will help soften the noodles. Then with a spatula or tongs mix your veggies/chicken and noodles so everything blends. Do this carefully, you dont want to mash anything, just MIX.

Put your baking pan into the oven on medium heat, about 365 degrees for 25 minutes.
Taste it to see if it is to your liking, add more soysauce or keep it in longer if you want it a bit softer.

Note: When you are pouring the veggies and chicken on the noodles, first add the solids then later add the liquid from the pan. That way if you have a lot of water it wont drench the noodles.

Add different types of vegetables like baby corns, peas, broccoli and zuchinni. To make things easier for yourself on busy nights, add frozen stir fry vegetables instead of fresh!

This meal serves 6-7 people.

Stir Fry Rice

Ingredients:
2 Cups Cooked Rice
1 Cup Grated Carrots
1 Large Chopped Onion
1 Red Pepper Chopped
3 Green Chillies Chopped
1 Cup Chopped Cabbage
2 Tbls Grated Ginger
1 Tbls Garlic
Soya Light to taste
1 Tsp Sesame Oil
2 Tbls Peanut Oil (optional)

Method:
Keep the above ready before you start cooking.
1 Cup Cubed Chicken / Lamb / Shrimps / Headless prawns
1 Egg
Heat the wok with 2 tbls of oil.
Stir fry onion, ginger & garlic
Add the chicken or your choice of meat
Lastly add the vegetables & stir
Add soya, sugar, sesame oil & cooked rice
Cover wok with loose lid to settle flavor

Before you serve this dish …Beat egg and make an omelette
Remove from heat, cut into small strips and mix into the rice dish

Spicy Couscous Salad

Ingredients:
410g can plum tomatoes drained
3-4 spring onions thinly sliced
5ml sun flower oil
62ml seedless raisins
300ml water
5ml ground jeeru
1ml ground turmeric (arad)
1ml ground taj
300ml couscous
30ml chopped mint
45ml parsley finely chopped

Method:
chopped tomato and leave to drain through a fine sieve. Sauté spring onions heated oil, stirring for 1 minute over medium heat.

stir in tomatoes, raisins water and spices and bring to boil. Stir in couscous will have absorbed the liquid. Leave to cool.

fold in mint and parsley.

King Prawns

Step 1: You will need
360g large prawns , peeled and de-veined with tails left on
60 ml olive oil
3 garlic cloves , peeled and chopped finely
1 tsp dried red chilli flakes
3 tbsp fresh coriander , chopped
1 lime , to garnish
salt and pepper , to taste
1 chopping board
1 small knife
1 wooden spoon
1 medium cooking pot with lid
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
5 minutes


Step 2: Heat the oil and garlic
Place the medium pot on the hob and turn to a high heat. Add the oil and garlic and leave to cook for one minute.

Step 3: Cook the prawns
Before the garlic browns, add in the prawns and stir. Cook for one minute and add the chilli flakes. Allow it to bubble, cover, and leave for a few minutes, shaking the pan occasionally. When the prawns are cooked remove form the heat.

Step 4: Garnish and serve
Cut the lime into wedges. Transfer the prawns onto a serving plate and season with salt and pepper. Sprinkle over the coriander leaves and add a drizzle of lime juice and oil. Garnish with the lime wedges and serve.

Chicken Shashlick

Ingredients:
1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Method:
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Mexican Pasta

Ingredients:
½ pkt spaghetti of macaroni
2 ltrs water
2 tsp salt
2 tsp oil

Boil together for +- 10 - 15 minutes and empty into colander
Pour cold water over to remove starch
Drain.

Sauce:
250ml fresh cream
1 pun net mushrooms chopped fine
½ tsp salt
½ tsp pepper
2 tsp butter

Combine sauce ingredients
Simmer on low heat for 5 – 10 min

1 onion sliced
1 green pepper sliced
2 Tbsp oil or butter
1 tsp garlic
¼ tsp salt
Tussers or any other white cheese mixed herbs.

Method:
Fry onion and pepper together with oil/ butter, garlic and salt until onions are transparent
Toss together with pasta and sauce
Top with cheese and mixed herbs
Bake at 180 for 10 min or until cheese melts.

Vegetable Spring Roll

Ingredients:
2 tbsp Ching's Secret Schezwan Sauce
2 tbsp Ching's Secret All In One Sauce
1 tbsp Chings Secret Soy Sauce
1 shredded carrot
1 shredded capsicum
1 sliced onion
¼ thinly sliced cabbage
Spring roll sheets
1 tbsp oil
Oil to deep fry the rolls
1 tbsp of maida
1 tbsp of corn flour

Method:
Heat 2 tbsp oil in a pan, add vegetables and sauces and cook for one min. keep them aside and let it cool. Mix corn flour and maida and make a thick batter. Spread one sheet, add two table spoons of vegetables and roll the sheet tightly. Close the roll while sticking with the thick batter of corn flour and maida. Deep fry the rolls till golden brown and serve hot.

Chicken Satay

Ingredients:500g chicken meat (1 medium chicken or 4 drumsticks)
2tbsp soy sauce
2tbsp cooking oil
40 satay sticks or bamboo skewers, soaked in water for 1 hours
1 stalk serai (lemon grass), lightly bruised
salt to taste
sugar to taste

Ingredients to be ground
3 stalks of sliced serai (lemon grass)
2.5cm turmeric (kunyit)
3 cloves garlic
2 tbsp cooking oil

Ingredients to be mix (for grilling)
4 tbsp pure coconut cream
4 tbsp cooking oil

Peanut Sauce
5 tablespoons oil
150g roasted peanuts, coarsely ground
2 tbsp asam jawa (tamarind pulp)
125ml water, to be mix with asam jawa
1 tsp salt
2 tbsp sugar

Ingredients to be ground
20 dried chillies, soaked in warm water
4 cloves garlic
10 shallots
4cm ginger
2cm turmeric
4cm galangal
3cm shrimp paste (belacan)
5 candlenuts
1 tbsp coriander seeds
½ teaspoon cumin seeds
1 tsp fennel seeds
2 stalks lemongrass

Preparation of Satay:
1. Into a mixing bowl, mix well the chicken, ground ingredients, salt, sugar, light soy sauce and oil.
2. Marinate the chicken cubes for at least 2 -12 hours.
3. Thread 4 to 5 pieces of the marinated chicken into each skewer until all the chicken pieces are used up.
4. Grill the chicken over a hot charcoal fire, constantly brushing with a stalk of lemongrass dipped in the mixed ingredients.
Turn the skewers frequently to prevent the meat form burning. Grill the chicken under an oven broiler for 10 minutes on each side.
5. Serve with a bowl of peanut sauce and sliced cucumber, raw onion and nasi himpit (compressed rice cake) or boiled rice on the side.

Preparation of Peanut Sauce
1. Heat the oil in a saucepan and put the ground ingredients. Stir for a while and let it fragrant.
2. Add in ground roasted peanuts, stir together and bring to a slow boil for 3 minutes.
3. Mix all the boiling sauce with tamarind juice, sugar and salt to taste. Let it simmer for 5 minutes.

Bukhari Rice

Ingredients:

1 big onion chopped

¾ cup ghee or oil

1 tsp cumin seeds

5 Cardamom Pods

5 Whole black peppercorns
3 Pieces cinnamon bark
1 chicken,, washed and disjointed
2 cups chopped tomatoes
3 cups carrots, cut into strips
¼ cup roughly ground coriander seeds
1 Tbsp pounded fresh ginger
1 tsp crushed garlic
2 ground or chopped green chillies
4 ½ tsp salt
3 ½ cups basmati rice, washed
1 cup cooked chick peas
¼ cup ghee
3 Tbsp pine kernels
2 Tbsp chopped Almonds
2 Tbsp sultanas

Method:
Place onions, ghee, cumin, cardamom, pepper and cinnamon in a pot and braise until onions turn light brown.
Add the meat and ¼ cup water. Cook over medium heat and braise for a few minutes.
Add the tomatoes, carrots, coriander, ginger, garlic, and chillies, then cook for 5-7 minutes, or until a thick gravy forms.

Pour over the boiling water, add salt and bring to a rapid boil.

Add the rice and stir well. Close tightly with lid and cook over medium heat until water burns out, about 5-10 minutes. Reduce heat and steam until cooked.

Add the chickpeas to the rice and toss well.

Place the ghee, pine kernels and almonds in a pan. Fry over heat until almonds have browned lightly. Add the raisins and stir until puffed up, then pour over the rice and stir lightly.

Serve with spiced yoghurt

Tangy Tikka Chops

Ingredients:
1 kg lamb chops
30ml crush garlic paste
15ml crushed chillies
5ml whole coriander, crushed
30ml tikka spice

Sauce:
125ml apricot jam
Juice of 1 lemon
30ml Worcester sauce
20ml soy sauce
2 chillies, finely chopped
10ml peri – peri
10ml barbeque spice
Salt and pepper
Chopped dhania leave

Method:

Preheat oven to 200C.
Bring all sauce ingredients together and cook till reduced.
Rub chops with spices. Baste chops with tikka sauce and place in an oven proof dish. Bake in the oven for 20 -30 min, basting the chops after 15 min and turning.

If a saucier meal is desired, double up on the sauce ingredients.

Cup Cakes

Ingredients:
250g butter
575ml sugar
6 eggs
500g self raising flour
125ml cake flour
10ml baking powder
250ml milk

Topping:
Butter icing/ glace icing / 100’s and 1000’s.

Method:
Heat oven to 180C. Place colorful paper cups in muffin trays or small tartlet trays. Cream butter and sugar until light and fluffy. Add eggs one at a time. Sift in flours and baking powder, alternating with milk and fold in well. Fill paper cups ½ way and bake for 10 – 12 minutes, or until lightly golden and springy to the touch. Remove to a wire rack and cool.When cool, decorate with icing and sprinkle with 100’s and 1000’s.

Stir Fry Vegetable Pasta Salad

Ingredients:
200g bowtie pasta
1 red pepper, cut in half and pips removed
1 yellow pepper, cut in half and pips removed
6-8 carrots
1 punnet mushrooms
6-8 baby marrows, washed
100g sow peas
100g walnuts halved
100g sun dried tomatoes, cut into strips oil for stir frying

Dressing:
125ml oil
60ml lemon juice
5ml dried mixed herbs
20ml crushed garlic
2 green chillies, finely chopped
Salt to taste

Method:
Prepared the dressing first by whisking all ingredients together. Check seasoning and adjusting to personal taste. Leave aside until required.

Heat oven to 180C. Cook pasta in lots of boiling water until al dente. Rinse well, and drain. Once cooled, place pasta in a large bowl and keep aside.

Rub the skin of the red pepper with a little oil and roast at 180C until skin blisters. Remove from oven and place in a plastic bag to sweat. Once cooled peel the skin off the peppers. Slice peppers into neat strips and keep aside.

Cut carrot into Julienne strips and keep aside. Cut the baby marrows in half length wise and then cut each half at an angle.

Heat a wok or fairly large pan. Add a little oil and stir fry carrots until just soft, they must still retain their shape and colour. Add to pasta and mix. Stir fry mushrooms until just browned. Add to pasta and mix. Stir fry marrows until just soft. Add to pasta and mix. Season with salt. Mix in the sliced peppers, sun dried tomatoes and nuts. Pour the dressing over the warm veggies and pasta and mix through gently.

Place in a decorative bowl and serve at room temperature.

Chinese Chilli Chicken

Ingredients:

½ kg chicken fillet cubed
1 ½ tsp chillie garlic paste
1 tablespoons pepper steak spice
2 tablespoons steers garlic sauce
1 tsp salt
¼ cup lemon juice

Tomato Sauce Mixture

1 cup tomato sauce
2 tablespoon lemon juice
3 tablespoon butter

Method

Marinate the chicken with all the ingredients and leave aside for 1 hour
Cook on low until chicken is tender
Combine sauce ingredients together and cook on low heat until sauce boils
Add tomato sauce mixture to the chicken and cook on low heat
Serve with spring onion pancakes

Cream of Tomato Soup

4 cups chicken stock or water
1 kg tomato
Salt as per taste
1 tsp white pepper powder
2 Tbsp sugar
1 tsp Chinese salt
2 Tbsp plain flour
2 Tbsp Dalda Cooking oil

Garnish:

½ cup fresh cream
Croutons as required (to make croutons, dice a bread slice and deep fry in hot cooking oil)

Method

To make the chicken stock boil ½ kg chicken bones in a pot with 8 – 10 cups of water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and one small whole peeled onion and 2- 4 black pepper corns when it comes to a boil.

Make a cross cut at the back of each tomato. Keep them in boiling water for 2 -3 minutes. The peel should come of easily now. Remove the peel and blend. Add the tomato paste to the stock and boil for 15 – 20 minutes.

In a heavy based pot, heat Dalda Cooking oil on low heat for 2 – 3 minutes. Add flour and stir until fragrant. Gradually add the tomato soup, stirring continuously to avoid lumps.

In the end add salt, sugar, Chinese salt and white pepper and mix well.

Lamb Seekh Kebabs




Ingredients

1kg lamb mince
1 onion grated and drained
2 tsp garlic paste
2 tsp ground green chillies
1 ½ tsp salt
1 Tbsp ground almonds
1 Tbsp desiccated coconut
1 slice bread soaked in ¼ cup water

4 Tbsp crushed coriander seeds
1 tsp crushed cumin
1 tsp red chillies
1 Tbsp lemon juice
1 Tbsp ghee
¼ cup shallot chopped (onions)
¼ cup mint leaves chopped
¼ cup coriander leaves chopped

2 Tbsp butter
2 Tbsp lemon juice
6 springs mint

Method
Place all the ingredients except the bread in a food processor.
Squeeze out water from the bread and add bread to the mince.
Process mince well.
Add remaining spices ghee and chopped greens and process once more.
Make ping pong size balls and refrigerator overnight.

Thread onto skewers and braai.
Heat butter and lemon juice and add the mint leaves.
Placed cooked seekh in butter mixture and serve.

Chicken Popcorn

Ingredients

• Chicken boneless 250 gm
• Flour 4 tbsp
• Mustard powder 1 tp
• Black pepper 1 tsp
• Salt to taste
• Sugar 1 tsp
• Onion powder or chiciken spice powder 1 tbsp
• Egg 2
• 1 bread slice

Method

1. Cut the boneless chicken into popcorn sized pieces
2. In a bowl add the chicken, mustard powder, black pepper, salt and onion powder and mix well.
3. Grind bread slice to make crumbs.
4. Take chicken roll in to flour then dip in egg then flour and again in egg.
5. Fry till golden.
6. Serve with ketchup and/ or dips of your choice.