Spices and Recipes

Ingredients:

• 1 cup cooked, minced tuna meat
• 1/2 cup powdered coconut
• 1/4 tsp green chilli paste
• 1/4 tsp ginger paste
• 1/4 tsp garlic paste
• 1/4 cup finely chopped onion
• 2 tbsp chopped coriander leaves
• 1 tbsp lemon juice
• 1 egg, beaten
• Salt as per taste
• Oil for shallow frying

Method:

1. Mix all the ingredients
2. Make small patties of the mixture
3. Heat oil in a non-stick pan
4. Shallow fry till golden brown on one side
5. Turn and let it fry till golden brown
6. Serve hot with ketchup and hot coffee

Ingredients:

• 1 lbs Boneless Chicken
• 2 tbsp Soya Sauce
• 1 Egg
• 2 tbsp Corn Flour/Corn Starch
• 5-6 Chopped Green Chilies
• 2 Green Onion Chopped
• 1 tsp Garlic Paste
• Salt to taste
• 1/2 tsp White Pepper Powder
• 1 tsp Sugar
• A pinch of ajinomoto
• 2 cups chicken Broth/ Water
• 1 tbsp Oil
• Oil to fry

Method:

1. Cut the boneless chicken pieces into 1″ cubes.
2. Take 1 tbsp. Soya sauce, 1 tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
3. Heat oil and deep fry the marinated chicken pieces till golden brown.
4. Now in a separate wok / kadai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
5. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
6. Add fried chicken pieces to it and cook for few minutes.
7. Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
8. Cook for 2-3 minutes.
9. Serve chinese chilli chicken hot garnished with chopped green onion tops.
10. Chinese chilli chicken goes well with steamed / boiled rice.

Ingredients:

• 2 cups Rice
• 3 tbsp Oil
• 100 gms Beans Finely Chopped
• 2 Carrot Finely Chopped
• 1 Onion Sliced
• 100 gms Cabbage Finely Chopped
• 2 Spring Onions Finely Chopped
• 2-3 Green Chillies cut lenghtwise
• 1 tsp Ginger Chopped Finely
• 1 tsp Garlic Finely Chopped
• 2 tbsp Soya Sauce
• Salt & pepper to taste

Method:

1. Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
2. Boil water, add rice and little salt.
3. Cook uncovered on low heat till rice is tender.
4. Take care not to overcook the rice. Each grain of rice should be separate.
5. When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
6. Heat oil in a kadai / large pan and stir fry all the chopped vegetables.
7. Cook for 3-4 minutes.
8. Take care that vegetables are not overdone, they should be crisp.
9. Mix salt and pepper to taste.
10. Add the cooked rice and mix well. Now mix the soya sauce to it.
11. Cook the chinese fried rice for 2-3 minutes and serve hot.

Ingredients:

• cauliflower cut into florets - 1 whole
• all purpose flour(maida) - 3 to 4 tsp
• corn flour - 2 to 3 tsp
• lemon juice - 2 to 3 tsp
• ginger garlic paste - 1 1/2 tsp
• soya sauce for color
• oil for deep frying
• cilantro for garnishing
• salt to taste

Method:

1. Sprinkle all purpose flour (maida), corn flour and soya sauce in cauliflower florets.
2. Add lemon juice and ginger garlic paste.
3. Mix it well and keep in refrigerator for about 2 to 3 hours for marination.
4. Take oil in pan and let it heat on high flame.
5. Deep fry the florets, add some more soya sauce for dark brownish color and garnish with cilantro.

Serve with plain white rice or mixed vegetable fried rice.

There are three parts to this recipe.

• Cooking the lentils
• Preparing the masala
• Cleaning and cutting the vegetables

Lentils required:

• 1/3 cup tur dal
• 1/3 cup masoor dal
• 1/3 cup moong dal

Mix the dals. Wash them thoroughly 3-4 times. Keep aside.

Pumpkin:

• Use the golden variety. You will need around 200 gms of the same. Remove the skin with a heavy knife, scrape out the seeds. Chop the pumpkin into 1″ cubes. Don’t cut it any smaller, or they will get totally mashed with the dal on pressure cooking.
• Pressue cook the dals with the pumpkin pieces for around 3 whistles.
• Meanwhile prepare the masala and vegetables.

For dhansak masala:

• 6 cloves garlic
• 1″ piece fresh ginger
• 6-7 red chillies
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1″ cinnamon stick
• 2 green cardamoms
• 4 pepper corns

1. Saute the above ingredients other than ginger and garlic, on a low flame until fragrant, about a minute or two.
2. Cool for a few minutes and grind to a fine paste along with ginger-garlic. You can add around 1/4 cup of water to assist in grinding. Keep the masala aside.

Vegetables:

• 2 medium onions-sliced
• 2 tomatoes-chopped
• 1 small bunch methi (fenugreek) leaves- cleaned and chopped finely to make a loosely packed cup

Method:

1. Heat 2 Tbsp oil in a large pan. Fry the onion slices with a few grains of sugar (less than 1/8th tsp). Sugar makes the onions brown faster. Saute for 3-4 minutes till nicely browned.
2. Add the masala paste and saute for 3-4 minutes, until it emits a rich aroma.
3. Put in the chopped tomatoes, chopped fenugreek leaves. Saute for 3-4 minutes, until tomatoes are cooked and leaves have wilted.
4. At this stage, add the boiled dals and pumpkin. Add around 2 tsp of salt. Stir well and check for spices and salt. In case the tomatoes aren’t sour enough, you can add a teaspoon of tamarind pulp.
5. Serve hot with plain rice or traditional Parsi Brown Rice.