Method:
1. Slice mangoes to small chunks and keep
aside.
2. Chop onions, green chillies, and mangoes to a
fine paste.
3. Mix salt.
6] Garlic coconut chutney
Ingredients:
1/2 cup fresh grated coconut
8-9 red kashmiri/long dry red chillis dry roasted(more if
you want)
12 clove garlic roasted in oil(golden brown)
Tamarind to taste(half a lime size)
Salt to taste.
Method:
Put all the above ingrediant in a mixer, and grind it
into a paste, with little water. Goes well with dosa and idlies
OR
Ingredients:
4 garlic pods
20 red chillies,
roasted
2 cups grated coconut
4tsp. ghee
a little tamarind
salt to taste
Method:
Saut� the garlic in a little ghee. Do the same with the coconut and then grind it with the red chillies and tamarind pulp. Add the garlic and salt and grind once again to a smooth paste.
7 ] Mango Pickle Punjabi Style
Ingredients:
Method:
1. Remove the seeds in the mangoes and cut to
large chunks. To this rub all the ground spices-salt, red chilli, 4 oz. mustard
oil and turmeric on mango pieces.
2. Put all the
ingredients into a jar and keep them for two days in the sun and shake it
daily.
3. Then pour the rest of the oil and leave it for
15 days in a cool room. Shake the mixture everyday. Serve after 20 days. Can be
kept for 1 to 2 years. Word of advice.always make sure that the mango pieces are
covered with oil
8] Cauliflower Manchurian
Ingredients to marinate:
A medium size cauliflower
cut into flowerets
� cup corn flour
� cup all purpose flour
1 tsp.
chili powder
1 Tsp ginger-garlic sauce
1 tsp. garam masala powder
� tsp.
turmeric powder
A pinch of red-orange food color
Salt to taste
Oil to fry
Ingredients for Sauce:
2
spring onions, chopped
2 green chili, chopped
1 Tsp. chopped fresh ginger
1 Tsp
chopped fresh garlic
1 Tsp chili sauce
1 Tsp sweet and sour sauce
1 Tsp
ginger-garlic paste
1 Tsp Soy sauce
1 Tsp. Garam masala powder
1 Tsp
cornflower mixed with � cup of water.
Chopped coriander
leaves
Salt to taste
Method
Soak the cauliflower in warm salted water for 10 minutes
and drain Mix the all the ingredients to marinate add cauliflower and keep aside
for 1 hour. Heat oil, deep fry cauliflower crisp and golden brown and drain on
paper towel. Heat oil in a skillet and fry garlic, ginger and green chili,
spring onion. Add ginger-garlic paste, chili sauce, sweet and sour sauce, and
mix well. Add soy sauce, garam masala powder and cornflower mixture Simmer till
sauce turns to thick consistency. Add fried cauliflower and mix well with the
sauce. Garnish with chopped coriander leaves. Serve hot with vegetable
pulao.
9] Vegetable Salad
Ingredients:
Potatoes 100 gms.
Tomato 100 gms.
Cucumber 100 gms.
Onion 100 gms.
Capsicum
75 gms.
White radish 50 gms.
Carrot 100 gms.
Chopped green
coriander 1 tsp.
Lemon juice 1 tsp.
Chopped green chili 1 tsp.
Salt To
taste.
Method:
1. Boil and dice
potatoes.
2. Cut and dice tomatoes
3. Peel and cut cucumber and carrots into half inch pieces.
4. Peel onions and radish and cut into small pieces.
5. Deseed capsicum and cut finely.
6. Mix all the vegetables. Add chopped green chilies,
chopped green coriander, lemon juice and salt. Toss well.
7. Arrange in a salad bowl and serve cold.
10 ] Tomato Soup
(Saar)
INGREDIENTS:
4 large ripe
tomatoes
1/2 cup water
2 cloves garlic
2 tablespoons ghee (clarified
butter)
1 teaspoon mustard seed
6 leaves fresh curry
1 cup water
2
teaspoons white sugar
1 teaspoon paprika
salt to taste
2 tablespoons
chopped fresh cilantro
DIRECTIONS:
Place the tomatoes and 1/2 cup water in a
microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the
cooking water. Cool tomatoes slightly, peel, and discard skins. Process the
tomatoes, reserved water, and garlic in a blender or food processor until
smooth.
Melt the ghee in a skillet over medium heat, and cook the mustard
seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic
into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and
salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue
cooking 5 minutes. Serve warm.
11 ] Spicy Indian Dahl
INGREDIENTS:
1 cup red
lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2
tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions,
chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground
cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2
tablespoons olive oil
1 cup water
salt to taste
DIRECTIONS:
Cook the lentils by boiling or pressure
cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet
heat the oil and add mustard seeds. When mustard seeds begin to flutter, add
onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic
are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the
mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add
cooked lentils, stirring well. Add salt to taste, stirring well. Add finely
chopped cilantro and remove from heat. Serve hot.
12 ] Puli Koddel (Spicy Vegetable
Curry)
Ingredients
2 Tbsp Oil
3 tsp Coriander seeds
2
tsp split black gram (urad dal)
2 tsp spilt chickpea or bengal gram (channa
dal)
1/2 tsp turneric powder
1/4 tsp Asafoetida powder
1 tsp Rice,
uncooked
3 Tbsp Coconut, grated (fresh or dessicated)
3 tsp sesame
seeds
8 Red chilies, dried
3 Chayotes or 1 eggplant, diced
6" long
Daikon, diced
2 Zucchinis, diced
1 tsp Sugar
Salt to taste
1 tsp
Mustard seeds
5-6 Curry leaves
Method
Roast
coriander seeds, split black gram, bengal gram, turmeric, asafoetida, rice,
coconut, sesame seeds and red chilies using 1 Tbsp oil, until brown. Grind this
mixture with tamarind into a coarse paste. Meanwhile, cook the vegetables until
soft. Add the spice mixture, sugar and salt. Add water if necessary. Cook for 5
minutes, remove from flame. In a saucepan, heat the remaining oil. Add mustard
seeds and curry leaves. Remove from flame after the mustard seeds have popped,
transfer into the curry (you can add some curry into the sauce pan for easier
transfer). Serve with rice.
13 ] Soornali (Rice pancake)
Ingredients
3 cups
uncooked Rice
1 Tbsp Fenugreek seeds (methi)
1/2 cup Beaten rice
(poha)
1/2 cup Brown sugar (jaggery)
1 Tbsp Turmeric
1 cup Watermelon,
diced
1/4 cup Yogurt
1/4 cup Coconut, grated (if using sweetened, no need
of brown sugar) or 3 Tbsp of coconut
milk
Method:
Soak rice in water for 4 hours. Soak
fenugreek seeds for 1 hour. Soak beaten rice for 5 mins. Grind beaten rice,
fenugreek seeds and sugar into a fine paste using little water. Add to turmeric,
watermelon, yogurt, grated coconut and rice. Grind all ingredients and make a
thick batter (like that of an omlette or pancake). Add a pinch of salt. Keep
aside the batter in a vessel overnight in a warm place. Pour a ladleful of
batter on a hot griddle coated with oil and spread it to form a circle. Cover
and cook until the bottom of the pancake is beginning to brown. remove and serve
hot.
14 ] Sanna Polo (Rice/Lentil
Patties)
Ingredients
1/2 cup split Yellow
lentil (Toor dal)
1/2 cup rice, uncooked
10 dried Red chilies
1/4 tsp
Tamaparind paste
1 cup Coconut milk
1 large onion, chopped
1 cup
Cabbage, chopped
Salt to taste
1/4 cup
Oil
Method:
Soak rice and lentil in water for about
2-3 hours. Drain, grind with red chilies, coconut milk and tamarind in a blender
to form a coarse paste. (add water if necessary). Transfer to a bowl. Add salt,
onion and cabbage. Mix well. Heat a griddle, add 1 Tbsp oil. Spread 1/2 cup of
the batter into a 3-4" diameter circle with about 1/8" thickness. Cook for 2-3
minutes on a low flame, covered. Spray oil, turn over and cook the other side
till golden brown. Repeat with the remaining batter. Serve with rice or use in a
sandwich.
Non Vegitarian. [ Chicken ]
Method:
1. Heat oil in a pressure cooker pan. Add mustard seeds.
After it splutters, add cloves, cinnamon, cardamom, onions, ginger garlic paste
and fry for a few minutes.
2. Add tomatoes, chicken
masala powder and salt. Fry for 5 minutes. Add chicken pieces, mix well and cook
for a few minutes stirring occasionally.
3. Close the pressure pan and steam 10 minutes after putting
the weight. Garnish with coriander leaves before serving.
3 ] Chinese Chicken Fried Rice I
Ingredients
Directions
1 To Marinate: Place
chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster
sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover
dish and marinate for at least 1 hour.
2 Dip marinated
chicken in cornflour and sautee in a large skillet until cooked through (juices
run clear) and color is a nice, golden brown.
3 To Make
Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in
boiling water, then add lemon juice and thicken liquid with pudding mix.
4 Cut chicken into bite size pieces and pour sauce over
all; sprinkle with toasted sesame seeds and serve.
6 ] Lemon Chicken
Meat
2-3 chicken breasts (or 5-6 half breasts)
Marinade:
Approx. 1/8 - 1/4 tsp Orange Oil
Approx. 1/4 - 1/2 tsp Lemon Oil
Sauce:
8 tbsp Lemon Juice
6 tbsp Sherry / Chinese Cooking Wine
3 tbsp Honey
2 thick slices fresh Ginger
Breading:
1/2 cup Corn Starch
or
Cornflakes
Notes: Orange and Lemon oils should not be in prolonged contact with
plastic utensils or bowls. The capfuls in question are from bottles
approximately
the size of the usual
small extract bottles
Rub one small
capful (approx. 1/4 to 1/2 teaspoon) of lemon oil and
1/2 small capful
(approx. 1/8 to 1/4 teaspoon) of orange oil onto the chicken.
Let sit for
10-20 minutes.
Method I:
Frying
In a large
skillet, heat peanut oil sufficient to fry the chicken. When the oil is very
hot,
add the
two Ginger slices to the oil. Coat the chicken breasts with corn starch. Add
the
coated
chicken breasts to the oil, and fry until crispy, golden brown. Remove
and drain the breasts.
Pour off all but
2 tbsp of the peanut oil, and put the pan back over low heat. Add
the remaining ingredients, and simmer for 5 minutes. While the sauce is
simmering, cut the chicken breasts into slices. Then add the chicken slices
to the sauce, spooning the sauce over the chicken, and remove from heat.
Method II:
Baked
Put the
cornflakes in a plastic bag, and crush them into as fine a mixture as
you can. Put the chicken in the big, and shake well, then place the chicken
pieces in a baking plate and put them in an oven at 350 degrees until
cooked.
Construct the
sauce by heating the liquid ingredients in a sauce pan and then pouring
over the cooked chicken, optionally you may cook in ginger to taste.
7 ] Chicken Tikka Masala
4 skinless, boneless chicken breast hakves, cubed
1 inch piece root ginger, finely chopped
2 garlic cloves, finely chopped
1
tsp chili powder
Salt and ground black pepper
2 tbsp chopped fresh cilantro
Juice of 1 lime
2 tbsp vegetable
oil
1 onion, finely chopped
1
red chili, seeded and finely chopped
1 tsp ground
turmeric
1 1/8 cups heavy cream
Juice of 1/2 lemon
Rice
Handful of fresh cilantro leaves, to garnish
Place the chicken breasts in a large bowl and mix with
the ginger, garlic, chili, salt, pepper, cilantro, lime juice, and 1 tbsp of the
oil. Set aside for 2 hours.
Preheat the broiler to
high. Thread the chicken on to skewers and cook under the broiler for 12 minutes
or so, turning frequently until well brwned.
Meanwhile,
heat the remaining oil in a large pan and cook the onion and chili for 5-8
minutes until dark golden. Add the turmeric and cook for 30 seconds. Stir in the
cream and cook gently for a couple of minutes.
Slide
the chicken off the skewers and stir into the creamy sauce. Simmer for 5 minutes
or so until the chicken is cooked through.
Check the
seasoning, adding some lemon juice to taste, and serve with rice. Garnish with
the cilantro.
8 ] Chinese Noodle Chicken
Ingredients :
Directions:
1 In a large skillet brown chicken in oil, stirring
constantly until juices run clear.
2 Add the onion,
broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
3 Add the Chinese noodles and teriyaki sauce. Stir noodles
into chicken/vegetable mixture, making sure they are coated with sauce. When the
noodles wilt, serve.
9 ] Chinese Restaurant-Style Sesame Chicken
Ingredients
Directions
1 In a small bowl,
grind together garlic, onion and ginger. In a separate small bowl, mix together
curry powder and water.
2 Heat oil in a large skillet
over medium high heat. Saute garlic, ginger and onion until browned; add curry
paste and saute together until smell is strong and fragrant.
3 Add yogurt, coconut milk and regular milk along with 1
cup of water, and stir all together. Then add potatoes and chicken and bring to
a boil; reduce heat and simmer until potatoes are tender and chicken is cooked
through, about 20 to 25 minutes.
4 Season with salt to
taste and simmer for another 2 minutes; the curry is ready!
22 ] Coriander Chicken
1 small chicken, cut into pieces or 4 - 6 boneless
breasts
1 tbsp butter
4 tbsp
olive oil
4 large cloves of garlic, crushed
1 tsp turmeric or saffron
Salt and
pepper to taste
Sprig of fresh coriander leaves, or 2
tsp. ground coriander
1/4 lb. purple olives, pitted
1 lemon, sliced
Brown the chicken in butter and oil in a large, heavy
skillet over moderate heat. Add the garlic cloves, spices, and coriander
(chopped fine). Cook for about 10 minutes, turning the chicken pieces
occasionally to distribute sauce evenly. Stir in enough water to cover, about 1
cup, and simmer over low heat, adding more water if necessary until the chicken
is tender.
Add olives and lemon and cook over somewhat
lower heat for 8-10 more minutes, or until sauce is reduced. Serve over rice or
couscous
23 ] Chicken & Mushroom Lasagne
14 sheets precooked lasagne
butter, for greasing
3 3/4 cups
bechamel sauce
1 cup grated Parmesan cheese
Chicken & Mushroom Sauce:
2
tablespoons olive oil
2 garlic cloves, finely chopped
8 ounces mushrooms, sliced
2
1/2 cups ground chicken
3 ounces chicken livers, finely
chopped
4 ounces prosciutto, diced
5/8 cup Marsala
10 ounce can
chopped tomatoes
1 tablespoon chopped fresh basil
leaves
2 tablespoons tomato paste
salt and pepper
To make the sauce, heat the olive oil in a large pan.
Add the garlic, onion and mushrooms and cook, stirring frequently, for 6
minutes.
Add the ground chicken, chicken livers and
prosciutto and cook over a low heat for 12 minutes, until the meat has browned.
Stir the Marsala, tomatoes, basil, and tomato paste
into the pan and cook for 4 minutes.
Season to taste,
cover, and simmer for 30 minutes.
Uncover the pan,
stir, and simmer for an additional 15 minutes.
Arrange
sheets of lasagne over the base of a greased ovenproof dish, spoon a layer of
chicken and mushroom sauce over the lasagne, then add a layer of bechamel sauce.
Place another layer of lasagne on top and repeat the
procces twice, finishing with a layer of bechamel sauce.
Sprinkle with the grated cheese and bake in a preheated
oven at 375 F for 35 minutes until golden brown and serve
24 ] Quick and Easy Fried Chicken
Ingredients:
1 Lbs Chicken Boneless
1 Tsp Dried Parsley (optional)
1 Egg
salt to taste
Masala:
4 Green Chillies
1" Ginger
4 Flakes of Garlic
A hand Full of corriander Leaves
4
peppercons
Method: Marinate Chicken with Ground masala and salt and sprinkle Dried Parsley. Beat Egg in a bowl and dip chicken and shallow fry till golden brown on both sides until well done. please fry on low flame.
25 ] Mint and Ginger Chicken
1 1/2 lbs boneless chicken breast
2 tbsp flour
2 tbsp fish sauce
2 tbsp dark soy sauce
1 fresh ginger
root
2 chili pepper
1 tbsp
vinegar
1 tbsp sugar
1 lime
3 cup nappa cabbage
4 green onion
1/4 cup mint
In medium bowl place chicken. Sprinkle with flour,
turning to coat. Add fish sauce and 1 tbsp of the soy sauce; set aside.
Place ginger in blender or food processor and mince, about
30 seconds; add chilies, remaining 1 tbsp soy sauce, vinegar, sugar and � tsp
grated lime peel. Blend or process for about 1 minute; set aside.
Into heated wok or Dutch oven over high heat, pour oil. Add
chicken, onion and cabbage, stir frying about 4 minutes until chicken turns
white.
Pour ginger sauce mixture over chicken and
continue to stir fry over high temperature until sauce thickens, about 2
minutes.
Sprinkle with lime juice and top with mint.
26 ] Ginger Chicken
12 ounces boneless skinless chicken breasts
1/4 cup orange marmalade
2 tsp soy
sauce
1 garlic clove, minced
1/2
tsp ground ginger
12 slices bacon
1 (8 oz) can whole water chestnuts, cut in half
Cut the chicken into 24 bite-size pieces. Combine the
marmalade, soy sauce, garlic and ginger in a bowl and mix well.
Add the chicken and stir to coat well. Marinate, covered, in
the refrigerator for 30 minutes, drain.
Broil the bacon
for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into
halves crosswise.
Wrap 1 piece of bacon around each
chicken piece and a water chestnut half. Broil 4 to 5 inches from the heat
source for 3 to 5 minutes or until the chicken is cooked through
27 ] Chicken Chow Mein
Preparation - 10 minutes, Cooking time - 15 minutes
6 oz egg noodles
1 tbsp sunflower
oil
1 onion, thinly sliced
2
garlic cloves, thinly sliced
1/2 inch piece root ginger,
chopped
1 cup bean sprouts
1 cup
snow peas, halved lengthwise
6 oz cooked chicken,
shredded
1 tbsp soy sauce
1 tbsp
sweet chili sauce
Cook the noodles in a large pan of boiling.
Meanwhile heat the oil in a wok and stir-fry the onion over
a high heat for 3 minutes until beginning to brown.
Add
the garlic, ginger, bean sprouts, and snow peas and stir-fry for 1 minute.
Drain the noodles well and add to the wok with the chicken
and soy sauce; for 2 minutes until piping hot.
Stir in
the sweet chili sauce and serve immediately.
28 ] Kori Sukka - Dry Chicken
With Coconut.
Ingredients
Seasoning
Method
Fry the Ingredients from 2 to 7 in a little ghee, then grind
them along with 9, 10 and 11 to a fine paste. Remove the masala and keep aside.
To the same stone, add grated coconut, garlic flakes,
jeera and grind coarsely without water.
Clean and cut
the chicken, add finely ground masala, 2 onions chopped, butter, water, salt to
taste and boil till cooked. Add the ground coconut and keep it on a slow fire
till it becomes dry.
Keep 2 tbsp. ghee in a karai and
add 1 chopped onion. Fry till dark brown, pour the curry over the seasoning,
cover and remove from the fire.
29 ]
Mangalorean Chicken curry.
Ingredients
Masala for grinding
Method
Boil the Chicken and
potatoes, with cloves, Cinamon, Salt and keep aside.
Take
ghee in a pan and fry one onion till golden brown, then add tomotoes fry and
then add the masala and fry thoroughly for about 15 minutes. Add the cooked
chicken along with stock and if required also add water and bring it to boil.
Garnish with coriander leaves.
30 ] CHICKEN CURRY DRY
INGREDIENTS
(Serves 4-6)
31 ] DRY CHICKEN WITH COCONUT
INGREDIENTS
METHOD
Note: Mutton can be prepared in the same way with � kg. Mutton
32 ]
Chicken Biryani (Red Masala)
INGREDIENTS
Grind all the curry ingredients from 2 to 12 and remove. Then fry chopped onion in ghee. When it turns brown add the ground masala and fry it well. Then add the chicken pieces and fry it for 5 minutes. Add salt and lime juice. Then add water and cook till done. Remove curry from fire and set aside.
Note: Mutton Biryani could be prepared in the same way with 1 kg. Mutton
Rice
1 kg. Basmati rice
33 ] Chicken Biryani (Green Masala)
INGREDIENTS
METHOD
INGREDIENTS
(Serves 6)
METHOD
35 ] Chicken makhni
Ingredients
1 kg chicken pieces
1/2 kg onions
chopped
10 gms garlic, chopped
10 gms ginger, chopped
10 green
chilies, chopped
250 gms tomatoes
1 tsp jeera
1 tsp haldi
1 tsp dhania powder
1 tsp red chilli
powder
1 cup dhania leaves, chopped
100 gms butter
Salt to taste
Method
Heat butter in a pan, add jeera and chopped onions and
fry for two minutes.
Add chicken pieces and all the
ingredients except coriander leaves. Cover the pan with a lid so that the steam
remains in the vessel.
Cook on a low flame for
about 20 minutes.
Pierce a fork into the chicken
pieces to see if they are tender.
Add dhania leaves
and mix well. Remove from flame. Serve hot.
36 ] Szechuan
Chicken
INGREDIENTS:
4 boneless skinless
chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon
vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy
sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon
white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/8
teaspoon cayenne pepper, or to
taste
DIRECTIONS:
Place the chicken and
cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large
skillet over medium-high heat. Fry the chicken pieces and garlic, stirring
constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and
water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to
5 minutes.
Stir in the green onion, and cayenne pepper, cook uncovered for
about 2 more minutes. Serve over white rice.
[ END OF CHICKEN ]
1 ] Pork Sorpotel
Ingredients
4 ]
Pork Chilly Fry (Goa)
Ingredients:
1 kg pork with
fat
6 onions, chopped
3 green
chillies, chopped
1 inch piece ginger, chopped
1 tablespoon vinegar
Salt
2 tomatoes, chopped
A few coriander
leaves
Method:
Cut the pork into small
pieces and salt. Heat a frying pan without oil. Add the pork pieces and garlic
and keep stirring till the water from the pork dries up. Add onions, tomatoes,
coriander leaves, chillies and fry till pork is cooked. Just before removing
from the fire, add the vinegar.
5 ] Pork Chilli
Ingredients:
1 kg Pork
1
green capsicum
2- 3 medium onions
6 green chillies
1 inch ginger
6 flakes garlic
1 tsp. bafat powder
1 tsp pepper powder
2
tablespoons soya sauce
1 tablespoon chilli sauce
Salt and vinegar to taste
Method:
Cut pork into chunks (4 large pieces) and wash. Add crushed ginger /garlic, salt and vinegar and boil for 20 minutes adding very little water. When cool, slice pork into thin slices. Fry these slices till light brown on both sides. In the same pan (remove excess oil) fry the thinly sliced onions, capsicum and green chillies for 2 minutes. Add bafat powder, pepper powder and soya sauce and chilli sauce. Mix well. Add the fried pork to this mixture and let it cook for 5 more minutes.
6 ] Pork Vindalho
(Goa)
(pork cooked
in pungent red gravy)
Ingredients:
1 kg lean pork,
cleaned
Salt to taste
10 dried red
chillies/peppers
10 peppercorns
10
cloves garlic
1 inch piece
ginger
8 cloves
1 inch piece
cinnamon
1 tsp cumin seeds
�
mustard seeds
� tsp sugar
� tsp
vinegar
2 tbsp oil
� peg coconut
feni
2 medium onions, chopped fine
2 cups water
Method:
Cut the cleaned pork into bite-sized pieces. Apply salt and
keep aside. Grind all the spices in the vinegar, adding the � tsp sugar. Apply
the ground spices to the meat and keep aside for 4 hours.
Heat the oil in the pan on medium
heat and add the meat. Stir fry the meat for 5 minutes, then add the chopped
onion, coconut feni, rest of the vinegar and the water gradually. Cover the pan
and lower heat. Stir cook till meat is tender and the oil rises to the top
(approx. 30 minutes).
Note:
Chicken or beef can also be used in the recipe given for Pork Vindaloo.
7 ] Hadd Maas
(Goa)
(pork bones cooked in red spicy
gravy)
Ingredients:
� kg pork bones
Grind to a fine paste the following
ingredients:
7 cloves
2
cardamoms
2 big pieces of cinnamon
10 flakes of garlic
� inch piece of
ginger
� tsp cumin
� tsp
pepper
1 inch piece of turmeric
6
kokum solam
1 onion
4 red
chillies
Method:
Mix all the ground masala
with the pork bones and marinate for 1 hour. Add the onions and the kokum and
keep on the fire. Cook for an hour on slow fire.
8 ] Vindaloo
(Goa)
Ingredients:
700 gms- Pork
legs
7 tbsp- Oil
1 1/3 Cup -
potatoes cut in cubes
1/3 Cup - finely chopped onions
100 gms Pickled onions
Salt - to
taste
1/4 Cup finely chopped coriander leaves
Oil for deep frying the potatoes
Marination
1/2 Cup malt vinegar
1 1/2
tsp Peppercorns
1 3/4 tsp - Sugar
8 Green cardamoms
8 Cloves
3 Green chillies (slit, deseeded)
Salt- to taste
Paste
8 Whole red chillies
10 Sticks cinnamon (1 inch each)
1
tsp - Cumin seeds
5 tsp - Coriander seeds
� tsp - Turmeric powder
1 tbsp -
Chopped garlic
3 tbsp - Chopped ginger
7 tbsp - Malt vinegar .
Method:
Clean and remove excess
fat from the pork. Debone the pok and cut into 1 inch cubes.
Deep fry the potato cubes in hot oil and drain well and keep
aside.
Marination
Pound pepper with a
pestle and mix it with the rest of the ingredients of the marination. Marinate
the pork pieces in it for an hour.
For paste
Add all the ingredients
of the paste in a blender along with 1/4 cup water and make a fine paste.
Heat oil in a kadhai and saute the finely chopped onions
till golden brown. Add the paste and saute well till the oil leaves the masala.
Add pork along with the marinade and stir for 2-3
minutes. Add five cups of water.
Cover and simmer well
until pork is tender.
Finally...
Add potatoes and
pickled onions and cook until potatoes are soft. Add salt and mix.
Garnish with chopped coriander leaves.
Serve hot with boiled rice.
9 ] SPECIAL CHINESE CHILLI PORK
MAIN INGREDIENTS
Boneless pork - 1 kg
Oil for deep
frying - 1/2 lts.
FOR THE BATTER FOR
FRYING
Egg - 1
Refined
flour (maida) - 2 tbsps.
Cornflour - 2 tbsps.
Aginomoto (MSG) - 1/4 tsp
Orange-Red
artificial colour - 5-6 drops
Salt - To taste
FOR THE SAUCE
Oil - 2 tsps.
Ginger-garlic paste - 2
tsps.
Onion - 200 gms (medium size, cut to quarters)
Green chilles - 5 (slit)
Capsicum -
20 gms. (cut to 1/2 inch pieces)
Aginomoto (MSG) - 1/2
tsp.
Red chilli sauce - 2 tbsps.
Tomato sauce - 2 tbsps.
Soya sauce -
1 & 1/2 tsps.
Sugar - 1/2 tsp. (optional)
Orange-Red artificial colour - 5-6 drops
Coriander leaves - For garnishing
Spring onions - 20 gms. (cut to 1/2 inch pieces)
Salt - To taste
METHOD
Remove the tough skin. Cut the pork into one inch square
thin slices, not cubes. Wash and boil in half a cup water with salt till tender.
Drain and keep aside.
In a vessel, mix all the ingredients for batter and make
a thick flowing batter. You can use a little water, if needed. Mix the boiled
pork pieces slowly so that each slice is coated. Deep fry the coated pork slices
a few pieces at a time
and keep aside.
In a kadai, heat the oil, add G-G paste, fry for one
minute. Then add the onion quarters, green chillies, colour, and 1/2 cup hot
water. Cook till the onions are 3/4th done. Now add the remaining ingredients,
except the spring onions and coriander leaves. Cook for some more time and then
add the fried pork cook till it is soft.
Add hot water,
if needed. Remember, the dish should be dry. Garnish with spring onion
and coriander leaves.
Tip 1: If the sause
prepared earlier is in excess or watery, Add cornflour mixed in water to thicken
it.
Tip 2: If you feel cutting pork into slices is
slippery, Freeze the meat and then slice when slightly hard.
10 ] Vindaloo
Ingredients:
The marination
Method:
The pork:
Clean, remove the excess fat, debone and cut into one inch cubes.
The vegetables: Peel, wash and
finely chop the onions. Peel, wash and cut potatoes into cubes. Heat oil in a
kadhai (wok) and deep fry potatoes over medium heat until golden brown. Clean,
wash and chop coriander.
The
marination: Pound pepper with a pestle. Remove stems, wash, slit and deseed
green chillies. Mix these and the remaining ingredients in a bowl and leave the
pork cubes in this marinade for at least one hour.
The paste: Peel and roughly chop garlic. Scrape, wash
and roughly chop the ginger. Put these and the remaining ingredients in a
blender, add water (Approx. 60ml or 1/4 cup) and make a fine paste.
Cooking: Heat oil in a
handi(pan), add onions and saut� over medium heat until golden brown. Add the
paste and bhunno (stir fry) until the fat leaves the masala.
Then add the pork, along with the marinade, stir for two
minutes and add water (Approx. 1.2 litres/5 cups).
Bring to a boil, cover and simmer until the pork is tender.
Now add potatoes and pickled onions and cook until the potatoes are soft. Adjust
the seasoning.
To serve
Transfer to a dish, garnish with coriander and serve with boiled rice.
Serves: 4
Preparation time: 40 minutes
Cooking time: 45 minutes
11 ] MUTTON
BIRIYANI
INGREDIENTS
METHOD
12 ] Lamb
Kebabs
Ingredients:
For paste:
Method:
1. To the above paste, add all the remaining ingredients
(including lamb pieces) and mix thoroughly such that the lamb pieces are well
coated with the sauce.
2. Marinate for 5 hours.
3. Skewer these pieces through a kabab rod and grill over
fire such that they are evenly reddish brown.
Serve with
onion pieces and lemon wedges.
13 ]
Junglee maas
Ingredients:
Method:
1. Trim fat and gristle off the meat
and cut into small pieces. Wash and soak the red chillies in water.
2. Heat the ghee in a heavy base
pan. Add the meat and sear all sides. Add salt to taste and enough water to cook
the meat. Simmer gently on a low flame till the meat is tender.
3. Tear the chillies into 2 or 3 pieces and add to the
cooking meat along with the water.
4. Cook till all the
water is absorbed and the ghee separates from the meat.
5. Serve with roti or paratha.
14 ] Shrimp Fry
Ingredients:
Method:
1. Mix eggs and water. Set aside.
2. Place 1/3 cup of cornstarch in bowl for dusting of
shrimp.
3. Mix in separate bowl
1/3 cup (the remainder) of cornstarch, coconut, sugar, salt, and flour, blend
well. Heat oil for deep-frying.
4. Roll shrimp in
cornstarch, then in egg and finally roll in coconut mixture. Place shrimp in hot
oil and deep fry until done. Take care not to overcook shrimp.
15 ] Fish Curry
Ingredients:
Method:
1. Cut the fish in portions, wash,
dry and sprinkle with salt and a pinch of turmeric. Set the fish aside.
2. Slice the onion and saute in oil. Add the crushed garlic
and grated ginger. Season with salt, turmeric, and pepper to taste. Mix
thoroughly.
3. On a low heat add the fresh tomatoes.
Simmer until the tomatoes are reduced to a fairly thick sauce. Add cumin powder,
coriander powder mustards seeds, 2 cloves, 3 cardamom pods, chili powder to
taste and vinegar. Mix thoroughly and simmer for five minutes.
4. When the sauce is prepared add the portions of fish.
Cover and simmer until the fish is cooked through and tender. Care should be
taken not to overcook so that the fish does not break up. Serve hot on a bed of
rice .
16 ] Fish Curry
Ingredients
4 fish (preferably salmon)
milk
of 1/2 coconut
3 tbsp tomato sauce
3 green chillies
1/2 tsp mustard
1/4 bunch coriander
2 tbsp butter
salt to taste
Method
17 ] King Fish (Surmai)/ White Pomfret or Lady Fish Curry
1 kg King Fish (Surmai)/ White Pomfret or Lady Fish
Ingredients:
6 Kashmiri Chilies
3
short chilies (Round type)
4 long red chilies
6 Table spoons fresh grated coconut
� teaspoon turmeric
1-1/4 table
spoon Coriander seeds
� teaspoon Jeera
3 pepper corns
� teaspoon raw
rice
1 medium onion
1
small clove garlic
�" ginger
Small ball of tamarind
4 table
spoons coconut milk powder mixed in little warm water
1 - 2 table spoons Vinegar
Salt
to Taste
4 Tablespoon Sun Flower Oil for seasoning
Cut-ups: 1 medium size onion
1 medium size tomato
1/4" ginger
4 cloves garlic
3 green chilies
1 to 2 tbs. vinegar
Seasoning:
1 medium size onion
Method:
Clean the fish & cut in to pieces & keep
aside. � Grind ingredients No. 1-13 to a fine paste & keep aside. � Clean
mixer / grinder with little water & keep aside. � Cut onion into thick
slices. Slit green chilies lengthwise, cut ginger into small pieces cut each
garlic flake into 3 pieces, peal tomato skin by heating tomato on fire & cut
into pieces. � Cut the onion for seasoning in to thin slices. Heat oil in a
vessel, fry onion till brown. � Put the masala water, which is kept aside &
cut-ups except onion, boil till green chilly changes colour. � Add fish, ground
masala and the onion which is cut into thick slices. Add required quantity of
water, vinegar and salt. � When the curry starts boiling add coconut milk and
put off the fire. � Serve hot with Boiled Rice
18 ] Manglorean Fish Curry.
Ingredients
Method
:
Cut and clean the 4 medium sized fish. Mix it with
salt (2 tblsp) and keep aside until it's ready to go into the curry. Fry the red
chillies in a little oil (1 tsp) and keep aside In the same pan (dont add any
more oil),
roast the coriander, pepper corns, methi and
keep aside.
Put the fried chilli, roasted pepper, methi,
coriander, jeera, garlic, coconut,tamarind and the turmeric powder into a mixie
and grind till a fine paste (if you have a grinding stone then there's nothing
like it).
You might have to add a little water (but not
too much) to get the mixie going - 1/2 a cup should be enough.
Take a large enough vessel - put in the fine ground paste
also clean the mixie/stone in some water and pour all that into the vessel. Use
around 2-3 cups of water to clean the mixie. Turn on the gas, then add the
chopped onions, green chillies, grated ginger.
Rinse the
fish in water to get the salt off and add that too. Add some salt (according to
taste) and let the curry cook. Keep it covered and stir occasionally. Cook on a
low-medium flame, once it comes to a boil.
It should
take around 20-30 minutes of cooking - you will know its done when the fish and
onions are cooked. Finally you can squeeze the juice of a lime all over the
curry.
Serve with boiled rice.
19 ] Pomfrets in Green Nest.
Ingredients
1 Kg. Fresh White Water Pomfrets (Cleant, cut
& washed)
1 big onion sliced finely
2 Tblsp Coconut oil for tempering
Salt to taste
For Wet Ground
Masala: (to be ground very fine with as much less water possible):
11/4 cup grated
coconut
1/2 Onion chopped
3/4
Tsp Mustard Seeds
3/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
9 - 10 Fresh
Green Chillies (as per desired)
6 Pepper Corns
8 Garlic Cloves
Lemon sized ball of
Tamarind
2 Handful Bunches of Fresh Coriander
Leaves
Heat Oil. Add chopped onion and fry until golden brown.
Add masala and fry till the oil leaves the sides of the pan.
Add around 21/2 cups of water, add salt as per taste, cover allow the curry to boil.
After one boil, uncover and add fish pieces and adjust the vessel so that the masala covers the fish evenly.
Let the curry boil for next 10 - 15 minutes.
Serve very hot with steamed rice and pickle.
P.S. Bombay ducks can be also prepared in a similar way.
This is Pomfret Curry with Coriander and spices. Pomfrets never tasted so delicious in any other gravy than the green coriander gravy.
20 ]
Fried Fish in Coconut Milk Gravy
Ingredients
For Coconut Milk:
4 Cups of Grated Fresh Coconut
For Wet Ground Masala :
(To be
ground with 1 cup or a little more of Thin Coconut Milk and to be fine ground)
1/4 cup grated
coconut
1/2 Onion chopped
3/4
Tsp Mustard Seeds
3/4 Tsp Cummin Seeds
1/2 Tsp Turmeric Powder
8 Madras Red
Chillies
8 Kashmir Red Chillies
6 Pepper Corns
8 Garlic Cloves
Lemon sized ball of Tamarind
1 Tblsp
Coriander Seeds
Method :
Grind the coconut in 2 cups of warm water.21 ] Ambot Tik
Ingredients
1/2 Kg fish - shark or catfish
1
onion chopped fine
12 dried red chillies
1/4 tsp cummin seeds
4 black pepper
corns
5-6 cloves garlic
1/2"
ginger
1/2 tsp turmeric powder
half cup of water in which tamarind has been dissolved
3 tbsp oil
Method:
22 ] Spicy Sardines:
Ingredients
300 grams
headless sardines, insides cleaned well
1 teaspoon(s) coriander powder
�
teaspoon(s) turmeric powder
1 tablespoon(s) red chilli powder
�
teaspoon(s) asafoetida powder
1 tablespoon(s) tamarind paste
� cup(s)
water
2 tablespoon(s) coconut oil
salt to
taste
Method:
Wash the sardines well. Rub a litte
salt and some turmeric powder on them. Keep aside for about 5 minutes.
Heat
the oil in a heavy-bottomed pan till hot and put off the flame. Put in the dry
spice powders and stir well. Return to a medium-low flame. Put in the tamarind
paste, water and salt. Mix well. Add the sardines. Cover and cook on low for
about 20 minutes or till the sardines are cooked and coated with the
gravy.
TIPS:
Coconut oil imparts an exotic aroma to this recipe and is
a must traditionally. However, any other cooking oil can be used too.
This
curry is supposed to be spicy and tangy. However the amount of chilli powder and
tamarind can be reduced or increased as desired.
Canned sardines could also
be used instead of fresh ones.
23 ] Spicy Baby
Crabs
Ingredients
8 baby crabs washed
and cleaned
1 teaspoon(s) mustard seeds
4 green chillies finely
chopped
1 large onion(s) chopped
2 teaspoon(s) ginger-garlic paste
8
curry leaves
2 tomato(es) chopped
1 teaspoon(s) red chilli powder
�
teaspoon(s) turmeric powder
1 teaspoon(s) tamarind paste
2 tablespoon(s)
oil
salt to taste
finely chopped coriander leaves to
garnish
Method:
Wash the crabs thoroughly and cut
each into two pieces.
Heat the oil in a pan and crackle the mustard seeds.
Add the green chillies, curry leaves, onions and saute till the onions are
transparent. Add the ginger-garlic paste and saute for about 3 minutes or till
the onions are light brown.
Add the chopped tomatoes, red chilli powder and
turmeric powder. Stir well and fry till the oil separates. Add the baby crabs,
tamarind paste and salt. Add a little water if required and mix well. Cover and
cook on low heat for about 10 minutes.
Garnish with finely chopped coriander
leaves.
TIPS:
Big crabs can be used in this recipe. However, they need
to be cooked in some water first. Also, their big claws have to be detached and
cracked before cooking.
Any souring agent can be used in place of tamarind
paste.
24 ] Mangalorean Lady Fish Curry (Nogli / Kane
)
Ingredients:
500 gram(s) lady fish
cleaned and cut into two pieces each
1 onion(s) finely chopped
2
tablespoon(s) coconut oil
salt to taste
Grind to a fine
paste:
1 medium coconut grated
8 dry red chillies roasted in coconut
oil
1 tablespoon(s) tamarind paste
water as
required
Method:
Combine the ground paste, lady fish
pieces and salt in a heavy-bottomed pan. Add water (to make a gravy of a thinner
consistency if desired) and mix gently. Bring to a boil on medium heat. Cover
and cook on low heat for about 10 minutes or till the fish is cooked and the
gravy is thick. Do not overcook the lady fish because the pieces may
disintegrate.
Heat the oil in a pan till hot. Add the chopped onions and
saute on medium-low heat till it is medium browned. Do not allow it to brown too
much. Pour the onions on the curry (do not mix). Cover tightly. While serving,
swirl the vessel gently so as to mix the onions in the
gravy.
TIPS:
Traditionally, coconut oil is a must. However, it can be
substituted with any other cooking oil.
When cooking fish, it is always a
good idea to swirl the vessel carefully and slowly so as to mix the fish with
the gravy once it is cooked. Mixing can be done gently with a spatula, although
sometimes cooked fish tends to disintegrate.
There is an abundance of
coconuts on the Mangalore coast, so naturally the Mangaloreans are liberal in
using coconuts and simply love their gravies to be thick and spicy. Therefore,
thicker the gravy, more delicious it is!
Grind the following to a fine paste:
Method:
1. Clean and scale the fish. Wash it
well.
2. Wipe and dry the fish. Make four slits on either
side of the fish with a sharp knife.
3. Apply the ground
paste all over including the inside of the stomach.
4.
Marinate this mixture for 8 hours.
5. Pierce the fish
length wise with a skewer and cook in a tandoor or on a charcoal barbecue.
However if these methods of cooking are not available then cook under a grill or
bake in the oven.
6. Turn the fish every 10 minutes and
cook until light brown. Heat the oil and brush on the fish with a pastry brush
while cooking.
7. When the fish is almost cooked sprinkle
with garam masala and cook till it turns golden brown. Serve with slices of
lemon, naan and mint chutney.
Method:
1. Fry the minced meat in vegetable
oil until it is cooked through. Keep aside.
2. Chop the
onions fine and add it to the mince together with cabbage, chopped carrots,
celery stalks and leaves, grated ginger, garlic, turmeric powder, and a few
green chilies.
3. Mix thoroughly and cook, uncovered, in
a preheated oven on gas mark 4 for 45 minutes. Remove from the oven.
4. Garnish with chopped coriander leaves and serve hot with
relishes.
27 ] Noodles and Beef in Sour Cream
1 cup chopped onion
2 tbsp fat
1 lb ground beef
3 cup noodles
3 cup tomato juice
2 tsp salt
1 tsp celery salt
1 dash pepper
2 tsp Worcestershire sauce
1 cup
sour cream
Cook onion in hot fat until tender but not brown. Add
meat; brown lightly.
Place noodles in layer over meat.
Combine remaining ingredients except sour cream; pour over noodles to moisten
all. Bring to boiling; cover, and simmer over low heat 30 minutes, or until
noodles are tender.
Stir in sour cream, heat just to
boiling. Season to taste. Garnish with onion rings, if desired.
28 ] Beef Sukka
Ingredients:
1 Kg beef cut into small pieces
5
cloves 3 sticks cinnamon
1 big onion slices
2 tomatoes slices
1 piece ginger
chopped
4 garlic flakes chopped
5 green chillies slites
1 tbsp
vinegar
2 tbsp oil
1 cup fresh
coconut
Salt to taste
For Masala:
5 cloves 2 sticks cinnamon
8 pepper corns
1 tsp cummin seeds
1 tsp mustard seeds
1 tbsp
coriander seeds
5 kashmiri red chillies
� tsp termeric powder
A small ball
of tamarind
1 onion slices
3
garlic flakes
1 tbsp oil
Method: In a cooker
heat oil add whole garam masala, then add onions fry till transperent, add
chopped ginger ,garlic, green chillies and tomatoes. Fry for 3minutes, then add
beef and fry for 2 minutes. Pressure cook the beef without adding water. Roast
the masala with oil, grind it with little water. For the boiled beef, add grind
masala. Cook for 5 minutes, then add vinegar, salt and fresh coconut. Cook till
the water evaporates.
29 ] Grilled Beef Steak
1 lb flank steak
1 tsp ground
cumin
14,5 oz can
15,25 oz can
1/2 cup thick and chunky salsa
1/2 cup diced green bell pepper
1/2
cup sliced green onions
1 diced tomatoes with garlic and
1 onion
1 golden sweet whole kernal
1 corn drained
Rub cumin over meat. Season with salt and pepper, if
desired. Grill or broil meat to desired doneness.
Combine tomatoes, corn, salsa, green pepper and onion.
Thinly slice meat and serve over vegetables. Serve with lime wedges and
cilantro, if desired.
30 ] Beef Roast.
Ingredients:
A chunk of Boneless Beef - 2 Kgs.
Crushed Garlic - 6-7 flakes
Crushed
Ginger - 2"
Marinading sauce - 2 tea spoons (optional)
Maggi cubes - 2 Grind to powder:
2" piece cinnamon stick
6 cloves
8 pepper corns
6-7 rosemary
(optional)
2 Madras chilies
For
frying Oil or Ghee - 5-6 table spoons
1 Big sliced onion
2 tomatoes sliced (always peel and deseed the tomatoes)
4 Kashmiri chilies
Garnishing
Fried potato fingers
Lettuce leaves
- 6
1 Big lemon - cut into round slices
2 Big onions - cut into round slices
3-4 coriander stalks
Method
Clean and wash the beef chunk. Pierce it with a table fork gently all over. Drain all the water. Mix the ground spice powder with the marinading sauce, maggi cubes, crushed ginger and garlic. Rub this paste now on the beef chunk thoroughly and keep it overnight. Pressure cook the marinaded whole beef chunk without water on a very slow fire for 15 minutes. It will leave out water. Close the fire and let it cool. When it is cold remove the whole piece and slice it according to your choice. Slicing should be done neatly. Take ghee/oil in a non-stick or any vessel compatible to you. Now put the Kashmiri chilies and let it change the color then put onions and fry them till they are brown. Now put tomatoes fry for five minutes. Arrange the sliced beef pieces in the same vessel and pour the water from the pressure cooker, cover the vessel with a lid and let it cook on a very very slow fire. Make sure it does not get burnt. Take an oval (optional) shape tray. Arrange the base with lettuce leaves. Organize all the beef roast pieces neatly on the leaves, decorate them with onion rings, lemon slices, potato fingers and coriander leaves and serve it hot.
Note: You can even fry these beef slices coating them with egg and breadcrumbs.
31 ] Egg
Kababs
Ingredients:
Method:
Grate the hard
boiled eggs finely. Combine with all other ingredients except oil. Mix well and
Knead into smooth dough. divide mixture into 10-12 equal portions. Shape each
portion into medallions(flat round cutlets) and keep aside. Heat Oil in
kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve
hot, garnished by onion rings and accompanied by mint
[ Soup ]
1 ] Chicken Noodle Soup
Original recipe yield: 2
servings.
INGREDIENTS:
4 ounces dry Chinese
noodles
1 (14.5 ounce) can chicken broth
6 shiitake mushrooms, sliced
2
green onions, chopped
1 skinless, boneless chicken breast half
2
eggs
DIRECTIONS:
Bring a large pot of water to a
boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes.
(For a chewier texture, shock the noodles by pouring 1 cup cold water into the
pot when it starts to foam, then letting it come to a boil again to finish
cooking.) Drain and divide into two serving bowls.
Meanwhile, bring chicken
broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken
into bite-sized pieces and stir into boiling broth. When broth returns to a
boil, crack eggs into broth. Continue to cook until chicken is no longer pink
and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in
the bowls and serve immediately.
2 ] Mushroom
Soup
INGREDIENTS:
4 cups fat-free,
reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2
teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted
mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and
crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in
wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2
cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced
green onions, with some of the green tops
2 cups shredded raw spinach or
whole baby spinach leaves
Freshly ground black pepper to taste
1
tablespoon mirin (sweetened rice wine)
(optional)
DIRECTIONS:
In a large pot, combine
broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir
in noodles, green onions and spinach; simmer until greens are wilted, about 2
minutes. Season.
3 ] Noodle Soup
III
INGREDIENTS:
12 shallots, thinly
sliced
1/4 cup vegetable oil
6 ounces egg noodles
1 cup bean
sprouts
3 quarts chicken broth
3 cups shredded, cooked chicken breast
meat
1/2 cup chopped green onion
salt and pepper to
taste
DIRECTIONS:
In a small skillet over medium
heat, cook shallots in oil until brown and fragrant. Remove from heat and set
aside.
Bring a large pot of water to a boil. Cook noodles in boiling water
until just tender, 8 to 10 minutes; drain and rinse under cold water. Set
aside.
Bring a small pot of water to a boil; have ready a bowl of ice water.
Blanch bean sprouts by plunging them into boiling water for 1 minute, then into
cold water. Drain and set aside.
In a large saucepan over medium heat, bring
chicken broth to a simmer.
Divide noodles evenly between 6 bowls. Top with
bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle
with the shallot mixture and garnish with the green onion. Season with salt and
pepper. Serve at once.
4 ] Chinese Chicken
Soup
INGREDIENTS:
2 tablespoons sesame
oil
1/2 teaspoon ground turmeric
2 teaspoons chopped fresh ginger
root
2 tablespoons chile paste
1 pound chopped cooked chicken breast
1
quart chicken broth
2 teaspoons sugar
1/4 cup soy sauce
1 cup chopped
celery
1 (3 ounce) package ramen noodles
1 cup shredded lettuce
1/2 cup
chopped green onion
DIRECTIONS:
In a large pot,
heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until
fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery.
Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and
remove from heat. Serve garnished with green onions.
5 ]
Spicy Hot And Sour Soup
INGREDIENTS:
5 dried wood ear
mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups
chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1
teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2
teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons
cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu,
cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly
sliced green onion
DIRECTIONS:
Soak the dried
mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off
any tough stems, slice the mushrooms. With the fingers, shred the tiger lily
stems.
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and
shredded pork into a saucepan. Bring to a boil, and simmer for 10
minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine
cornstarch with 3 tablespoons water. Add a little of the hot soup to the
cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the
bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat.
Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with
scallions.
6 ] Hot and Sour Chicken
Soup
INGREDIENTS:
3 cups chicken
broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo
shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2
teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless,
boneless chicken breast halves - cut into thin strips
1 tablespoon sesame
oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3
tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg,
beaten
DIRECTIONS:
In a saucepan, combine the
chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and
hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and
simmer while you assemble the rest of the ingredients.
Place the chicken
slices into a bowl and toss with the sesame oil to coat. In a separate bowl,
stir together the cornstarch and vinegar, and set aside.
Increase the heat
under the broth to medium-high, and return to a rolling boil. Add the chicken
slices. Return to a boil, and then drizzle in the egg while stirring slowly to
create long strands of egg. Stir in the vinegar and cornstarch. Simmer over
medium heat, stirring occasionally, until chicken is cooked through and the
broth has thickened slightly, about 3 minutes. Serve garnished with green onions
and cilantro.
7 ] Hot 'n' Sour
Soup
INGREDIENTS:
8 cups chicken broth
5 slices fresh
ginger root
1 teaspoon whole black peppercorns
6 fresh green onions,
chopped
1 red bell pepper, diced
1 cup fresh sliced mushrooms
1/2 cup
bamboo shoots
1/2 cup rice vinegar
2 teaspoons chili powder
2 teaspoons
sesame oil
DIRECTIONS:
In a large cooking pot,
add chicken broth, ginger root, and peppercorns, and bring to boil. Reduce heat
to low and simmer uncovered for 20 minutes.
Strain broth, discard ginger root
and peppercorns. Return strained broth to pot. Add green onions, red pepper,
mushrooms, bamboo shoots, rice wine vinegar, chili powder, and sesame oil.
Simmer for 10 minutes or until vegetables are just tender. Serve in soup bowls
over cooked white or brown rice.
8 ] Spicy Chicken Curry
Soup
INGREDIENTS:
1 tablespoon peanut oil
1 clove garlic,
minced
1/2 carrot, peeled and diced
1 (14 ounce) can coconut milk
1
tablespoon green curry paste
2 skinless, boneless chicken breast halves -
cubed
2 cups chicken stock
1 lime, juiced
1/4 cup chopped green
onions
DIRECTIONS:
Heat the oil in a medium pot
over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4
the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste.
Place the chicken in the pot, and toss to coat.
Reduce heat to low, and pour
in the chicken stock. Cook until heated through. Stir in remaining coconut milk,
lime juice, and green onions. Continue to cook and stir at least 10 minutes
before serving.