INDIAN RECIPES

 Alu Began

1 lb. potatoes (alu)

1 lb. eggplant (began)

2 medium onions, chopped

1/4 tablespoon ginger paste or powder

1/4 teaspoon garlic paste or powder

2 medium tomatoes

1/4 teaspoon cumin powder

1/4 teaspoon turmeric powder

1/4 teaspoon coriander powder

Salt to taste

3 tablespoon oil

1/2 cup chopped cilantro

Cut potatoes, eggplant and tomatoes in small cubes.

Heat the oil in a pan. Fry the onion for 1 minute. Add

garlic, ginger, cumin, turmeric and coriander; mix

together for 2 minutes. Add potato and eggplant, and

cook for 13 to 15 minutes. Add tomato, and cook for 3

minutes. Sprinkle with cilantro. Serve hot with nan, pita

bread or rice.

 Bhakari

2 cups whole.wheat flour

1 teaspoon salt

2 tablespoons vegetable oil

1/4 cup milk

1/2 cup water

Combine the flour, salt, oil, milk, and half the water

in a bowl. Mix using a wooden spoon or fingers. Add

more water, 1 tablespoon (15 ml) at a time until the

dough forms a ball. Knead the dough with lightly

oiled hands for 10 minutes. The dough should be

fairly firm. Allow the dough to rest, covered with a

dish cloth, for 15 minutes.

Divide the dough into 4 to 6 pieces. Roll each piece

into a round 1/4 inch thick. Heat a flat griddle or

large skillet over moderate heat. Cook the dough, one

piece at a time, pressing it down occasionally with a

spatula, until cooked and lightly browned on the

bottom. Turn the dough and repeat. The dough may

balloon slightly during cooking. Repeat with

remaining pieces of dough.

Makes 4 to 6 pieces.

 Bhel Puri

2 cups puffed rice

1 cup cooked chickpeas

2 medium potatoes, cooked, peeled and cubed

1 small onion, finely chopped

2 oz. crushed potato chips

2 oz. salted peanuts

1 tbsp. tomato sauce

1/2 tsp. salt or to taste

Mix the puffed rice, chickpeas, potatoes, onions

and peanuts. Add tomato sauce, mix well and

then sprinkle salt and the sev/potato chips. The

mixture must be made immediately before

serving, or the puffed rice will turn soggy.

 Bhindi Dopeaza

1 lb. okra

2 medium onions, chopped

1/4 teaspoon garlic paste or powder

1/4 teaspoon coriander paste or powder

1/8 teaspoon cumin

3 large tomatoes

2 tablespoon oil

1/2 cup chopped cilantro

Cut the tip and the very bottom from the okra just to

clean it, but do not slice. Heat oil in a pan over medium

heat. Add onion and cook for 3 minutes. Add all

ingredients except okra, tomato and cilantro. Cook for 3

minutes. Add okra, then cook for 6 to 8 minutes. Garnish

with tomato and cilantro. Serve with rice, naan or pita

bread.

 Butter Chicken

3 lbs. chicken drumsticks/ thighs/ sliced breast pieces

1 tbsp. oil

1 tsp. ginger paste

1 tsp. garlic paste

3 tsp. chilli powder (optional)

1 cup yogurt or buttermilk

1 cup sour cream

1/2 tomato puree

4 oz. butter

6 cardamoms

6 cloves

2 sticks cinnamon

3 tsp. salt or to taste

Heat the oil in a large saucepan. Fry the ginger, garlic,

cardamoms, cinnamon and cloves on medium low heat

for a minute, and add the chicken with the yogurt or

buttermilk, tomato puree, sour cream, chilli powder

and salt. Cook on medium low heat, stirring

occasionally, for half an hour, keeping the saucepan

covered with a lid. Add butter before serving.

 Carrot Pudding

(Gajar Ki Kheer)

4 cups milk

2 tablespoons long.grain rice

2 cups firmly packed peeled and grated carrots

1/2 cup granulated sugar

2 tablespoons slivered blanched almonds

1/2 teaspoon ground cardamom

1 teaspoon rose water (optional)

1/4 cup heavy cream

1/4 cup chopped pistachios

Combine the milk and rice in a large, heavy saucepan

and bring to a boil over moderate heat, stirring

frequently. Reduce the heat and cook uncovered

at a slow boil for 20 minutes, stirring frequently.

Add the carrots and continue cooking uncovered for 15

minutes, stirring frequently. Add the sugar and almonds

and cook an additional 10 minutes, stirring frequently,

until the mixture begins to stick to the bottom of the pan.

Remove from the heat and allow to cool to room

temperature. Stir in the cardamom, optional rose water,

and cream. Chill thoroughly. When chilled, the pudding

should have a consistency slightly thinner than rice

pudding, but it should not be runny. Add a little milk if it

is too thick. Serve garnished with chopped pistachios.

 Cauliflower Soup

(Gobhi Shorba)

1 quart milk

2 oz. cashews finely chopped

1 tablespoon butter

2 cups water

10 oz. cauliflower floweretes cut into cubes

1 teaspoon sugar

salt to taste

freshly ground pepper to taste

Heat cauliflower, cashews, water and milk over low

flame for 15.20 min. Let it cool. Blend the mixture.

Add salt, sugar and pepper. Boil the mixture. Stir in

the butter near boiling point. Serve immediately

garnished

with coriander leaves.

Cheela Tomato

1 pound tomatoes, peeled and pureed

1 pound besan or gram flour

4 green chillies, minced

1 small bunch of coriander leaves, minced

1 teaspoon til (sesame seeds)

1 teaspoon turmeric powder

Salt and chilli powder to taste

6 teaspoons sugar

1. Form a soft batter by mixing together all the above

ingredients.

2. Heat a griddle (tawa) to smoking. Then lower the heat

and grease it well with ghee.

3. Put 1/4 cup of batter on it and spread it into a thin even

round shape. When the undersides turn golden, put a

little more ghee around the edges and turn over.

4. Remove from heat when both sides turn golden brown.

Serve piping hot with green chutney.

Chickpea Curry

(Chole Masale)

1 lb. canned chickpeas

1 large potato, cooked and cubed

1 tbsp. oil

1 large onion, pureed

1 large tomato, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1/2 tsp. each cumin, coriander, turmeric and chilli powders.

1 tsp. salt or to taste

Cilantro/coriander leaves

Heat oil in a non.stick frying pan (or skillet) and fry the

onion and tomato, ginger and garlic pastes, cumin,

coriander, turmeric and chilli powders together for a

couple of minutes. Add the potatoes and chickpeas and

1/2 cup of lukewarm water and cook until done.

Garnish with cilantro/coriander leaves.

Chicken Tikka

1 1/2 lbs. chicken breast; boneless and skinlesss

Salt; to taste

1 teaspoon chile powder

1 teaspoon coriander seeds, ground

2 tablespoons lime juice

2 garlic cloves

1 teaspoon grated fresh ginger

2 tablespoons oil

2/3 cup yogurt

lime slices; to garnish

Rinse chicken, pat dry with paper towels and cut into

3/4.inch cubes. Thread onto short skewers. Put skewered

chicken into a shallow non.metal dish. In a

small bowl, mix together yogurt, ginger root, garlic, chile

powder, coriander, salt, lime juice and oil. Pour over

skewered chicken and turn to coat completely

in marinade. Cover and refrigerate 6 hours or overnight

to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook

5 to 7 minutes, turning skewers and basting occasionally

with any remaining marinade. Serve hot,

garnished with lime slices.

Chicken Curry

2 lb. chicken pieces

2 onions, chopped or pureed

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tomato, pureed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Heat oil in a saucepan and fry the onions, ginger and

garlic, together with cumin and coriander powders and

cilantro/coriander leaves for five minutes on low heat.

Add tomato, chicken, turmeric and chilli powders and

salt together with half a cup of lukewarm water and

cook on medium low heat for half an hour, keeping the

saucepan covered with a lid.

(Chutni Gashneetch)

1 cup snipped fresh cilantro

1/4 cup lemon juice

2 tablespoons snipped fresh mint leaves or 1 1/2 teaspoons dried

mint leaves

1 teaspoon chopped gingerroot

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground red pepper

1 green jalapeno pepper, seeded and coarsely chopped

1/2 small onion, cut up

Place all ingredients in blender container or food

processor. Cover and blend on high speed, stopping

blender to scrape sides occasionally, until smooth,

about 1 minute.

Deep Fried Indian Pastries

(Samosas)

Pastry

2 tablespoons butter or margarine

1 tablespoon shortening

2 cups all.purpose flour

1/2 teaspoon salt

1 egg yolk

1/2 cup cold water

Cut margarine and shortening into flour and salt

until mixture resembles fine crumbs; stir in egg

yolk. Sprinkle in water, 1 tablespoon at a time,

tossing with

fork until all flour is moistened and pastry almost

cleans side of bowl. Gather pastry into a ball;

knead on lightly floured cloth.covered board until

smooth, about 1 minute.

Filling

1 lb. ground lamb or beef

1 medium onion, finely chopped

1 clove garlic, finely chopped

1 teaspoon salt

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon pepper

Vegetable oil

Chutney

Cook and stir lamb or beef, onion and garlic in

10.inch skillet until meat is light brown; drain. Stir

in salt, coriander, cumin, ginger and pepper. Cool.

Divide pastry into fourths. Cover with damp towel

to prevent drying. Roll one fourth into 12.inch

circle (dough will be springy and may be slightly

difficult to roll).

Cut into 4.inch circles; cut circles into halves.

Moisten edges with water. Place 1 teaspoon filling

on each half circle. Fold pastry over filling to

form triangle. Press edges to seal securely. Repeat

with remaining pastry.

Heat 1 to 1 1/2 inches of oil to 375oF. Fry about 5

pastries at a time until light brown, turning 2 or 3

times, 3 to 4 minutes; drain. Keep warm in a

200oF oven.

Serve warm with chutney.

Makes about 60 pastries.

Ekoori

3 tablespoons butter or vegetable oil

1 small onion, finely chopped

1/2 teaspoon peeled and finely grated ginger

1 fresh hot green chile, finely chopped

1 tablespoon finely chopped coriander

1/8 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 small tomato, peeled and chopped

6 large eggs, lightly beaten

Salt and pepper to taste

Melt butter in a medium size nonstick frying pan over a

medium heat. Add the onion and saute until soft. Add

ginger, chile, fresh coriander, turmeric, cumin and

tomato. Stir and cook for 3 to 4 minutes until tomatoes

are soft.

Put in the beaten eggs and season lightly. Stir the eggs

gently until they form thick curds. Cook the scrambled

eggs to desired consistency. Serve with toast or Indian

bread.

Fish Curry with Mustard

(Shorshe Maach)

1 lb. fish, cut into pieces

2 tbsp. oil

1 tsp. turmeric powder

2 tbsp. mustard powder

1 tsp. salt

8 green chillies

Make a paste of mustard in an equal amount of

water. Heat oil in a non.stick frying pan and fry the

mustard paste for half a minute, and add 3 cups of

lukewarm water. Bring to a boil and add fish,

turmeric and salt and green chillies. Cook on

medium low heat for 30 minutes.

Fried Bread Puffs

(Puris)

1 cup whole wheat flour

1/2 cup all.purpose flour

1/4 teaspoon salt

2 tablespoons vegetable oil

Combine flours, salt and oil in a bowl and make a stiff

dough by adding water. Knead dough for 10 to 12

minutes. Wrap in plastic wrap and set aside for 20

minutes.

Break off small pieces of dough about the size of a

cherry tomato. Roll out to about 3 inches in diameter.

Deep fry in vegetable oil over medium heat a few

seconds. They should puff up. Drain on paper toweling

and serve hot.

Ghee

1 cup butter

Melt the butter in a small heavy.bottomed

saucepan on low heat. Increase the heat to simmer

and let it brown, about 10 minutes or so, or until

the milk solids on the bottom of the pan will start

to brown. Do not let them burn.

Remove from the heat and cool. Skim the foam

from the surface and carefully drain the ghee into

a glass jar, leaving the solids behind. Use in

recipes and store rest in refrigerator for later use.

Green Moong Dhal

2/3 cup green moong dhal

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. garam masala powder (optional)

1 tsp. turmeric powder

2 tsp. salt or to taste

Pre.cook the lentils using three cups of water. Heat oil in

a saucepan and fry the cumin seeds for a minute. Add the

chopped onions, minced ginger, minced garlic, cumin,

coriander and garam masala powders, as well as sliced

tomatoes and cook, stirring constantly, for ten minutes on

medium low heat.

Stir in lentils with another three cups of water and

turmeric powder, heat till the mixture starts boiling,

season with salt and remove from heat.

(Gujerati)

1 lb. fresh green beans

4 tablespoons vegetable oil

1 tablespoon black mustard seed

4 cloves garlic, peeled and finely chopped

1 hot red dried chile, crushed

1 teaspoon salt

1/2 teaspoon granulated sugar

Black pepper to taste

Trim the beans and cut into 1.inch lengths. Blanch

by dropping them into a pot of boiling water and

boiling rapidly for 3 to 4 minutes. Drain in a

collander, rinse under cold running water and set

aside. Heat the oil in a large frying pan over

medium heat. When hot, add mustard seeds. As

soon as they begin to pop, add garlic and stir until

lightly brown.

Add crushed red chile and stir for a few seconds.

Add green beans, salt and sugar. Stir to mix. Turn

heat to medium/low. Stir and cook the beans for 7 to

8 minutes until they have absorbed the spiced

flavors. Add black pepper, mix and serve.

Gulab Jamun

1 cup instant nonfat dry milk

1/4 cup all.purpose flour

2 pinches baking soda

3 tablespoons melted ghee

3 to 4 tablespoons milk

1 cup light brown sugar

3 cup water

7 cardamom pods

2 cup oil

1 teaspoon vanilla essence

In a large bowl, mix dry milk powder, flour, baking soda

and ghee; using both hands, rub the mixture. Add the

milk to the ingredients. Knead for another 5 minutes.

Roll dough into small balls.

To prepare syrup, boil the brown sugar and 3 cups water

in a pot for half an hour over low medium temperature.

Add 2 cups oil to a small pot and fry the small balls until

they are brown. After all balls are fried, reheat the sugar

water. Add cardamom seed. As soon as it begins to boil,

add the balls and simmer for 15 minutes.

When the balls absorb the syrup, turn off the heat.

Remove the balls with slotted spoon. Stir the essence into

the syrup and pour the mixture over the balls.

Serve hot or cold.

Kalakand

2 cups full fat milk

1 cup cottage cheese

1/2 cup sugar

Boil milk in a heavy bottomed saucepan until it

reduces to half. Add cottage cheese and sugar and mix

well till it attains a semi.solid consistency. Preheat the

oven. Transfer the mixture to a square shaped oven

proof dish and bake at 425F for 10 minutes. Let stand

in the oven for half and hour. Cut into squares and

serve.

(Rogani Gosht)

1 cup plain yogurt

1 cup heavy cream

2 medium onions, coarsely chopped

1/4 cup blanched almonds

2 tablespoons chopped fresh ginger

2 tablespoons ground coriander

1 tablespoon ground cardamom

Salt and freshly ground pepper to taste

2 lb. boneless lean lamb, cut into 2.inch pieces

1 to 2 lb. potatoes, peeled and quartered

Combine all ingredients except the lamb and potatoes in

an electric blender or food processor and process until

smooth. Put the yogurt mixture and the lamb into a large,

heavy pot (preferably nonstick) and bring to a boil over

moderate heat. Reduce the heat and simmer tightly

covered for 2 hours.

Check the stew and stir frequently, adding milk or water

as needed if the sauce becomes too thick. Add the

potatoes and continue cooking until tender, 30 to 45

minutes.

Mango Chutney

1/4 cup refined oil

1 teaspoon mustard seeds

1/2 teaspoon turmeric powder

1 1/2 kg. raw mango

1/2 teaspoon salt

1 cup water,

5 cups sugar

Skin the mangoes. Remove the seeds and cut the

mangoes into small pieces. Keep them aside. Heat

the oil in a pan. Sprinkle the mustard seeds into the

oil.

Just as the seeds start to crack, add the turmeric

powder, salt and mango pieces into the pan.

Stir them thoroughly and add the water. Allow the

whole thing to come to a boil. Add sugar to it and

continue boiling. The chutney will be thickening. In

the process continuous stirring is a must. When the

chutney becomes thick remove the pan from burner.

Let it cool to normal temperature. Refrigerate and

serve cold.

Masala Parathas

1 cup wheat flour

1/2 cup rice or all.purpose flour

1 onion

1 carrot

3 to 4 cabbage leaves

Cayenne Pepper to taste

1 jalapeno or serrano pepper

1 potato

4 green chiles

1/2 teaspoon grated fresh ginger

5 tablespoons vegetable oil

1/4 teaspoon turmeric powder

Salt to taste

Finely chop all the vegetables either in a chopper or by

hand in a large plate. You may even grate them if a

chopper is not available. Add the flours, 2 tablespoons

oil, salt, cayenne, turmeric and knead to a very stiff

dough. Do not keep the dough for long after kneading, or

it will become gooey and soft. This would make it

difficult to roll the parathas.

Divide into 3 parts. Roll into 5.inch rounds. Shallow fry

on a hot griddle (tawa) on both sides until golden brown

using the remaining oil. Eat hot or carry away for later,

with sauce, tamarind or onion chutney.

(Mushoor dhal pyaj phoron diye)

2/3 cup masoor dhal

1 tbsp. oil

1 large onion, sliced

1 tsp. turmeric powder

2 tsp. salt or to taste

Pre.cook the lentils using three cups of water. Heat

oil in a saucepan and fry the onions for five minutes,

stirring constantly. Add the lentils and another three

cups of water and turmeric powder, heat till the

mixture starts boiling, season with salt and turn off

the heat.

Naan

4 cups all.purpose flour

1 Tablespoon sugar

1 Tablespoon double.acting baking powder

1/4 teaspoon baking soda

1/2 tsp salt

2 eggs

1 cup milk

4 to 6 teaspoons ghee or melted butter

Combine the dry ingredients in a large mixing bowl and

stir until the ingredients are thoroughly mixed. Make a

well in the center of the mixture and add the eggs,

stirring them into the mixture. Add the milk in a thin

stream (or a little at a time if you only have two hands),

and stir until all the ingredients are well combined.

Gather the dough into a ball and knead for about 10

minutes, adding a little flour as needed to prevent

sticking, until the dough is smooth and can be gathered

into a soft, somewhat sticky ball. Moisten your hands

with a teaspoon of ghee, rub it over the ball of dough,

and place it in a bowl. Drape a kitchen towel over the

bowl and allow to sit at room temperature for about 3

hours.

Place two ungreased baking sheets in the oven and

preheat the oven and the sheets to 450F. Divide the

dough into 6 equal pieces and flatten each into a tear

drop, or leaf shape about 6 inches long and 31/2 inches

across at its widest point. Use your fingers to do this, and

moisten them with ghee as needed to prevent the dough

from sticking. The ghee also assures the proper texture of

the bread, so moisten your fingers with it even if the

dough is not sticky.

Arrange the bread â oeleavesâ • side by side on the

preheated baking sheets and bake them for about 6

minutes, or until they are firm to the touch. Slide them

under the broiler for a minute or so to brown the tops

lightly. Serve warm or at room temperature.

Okra Curry

(Masala Bhindi)

1 lb. okra, sliced lengthwise or chopped into small pieces.

2 onions, pureed

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. turmeric

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 potato, cubed

1 tsp. salt or to taste

1 large tomato, pureed

2 tbsp. oil

Heat oil in a non.stick frying pan (or skillet) and fry

the onions, ginger and garlic, together with cumin and

coriander powders and tomato for five minutes on

medium low heat. Add potato, okra, turmeric and

chilli

powders and salt and cook on medium low heat for

half an hour.

Onion, Tomato & Cucumber Raita

2 cups yogurt/curds

Cilantro/coriander leaves

1 small onion, chopped fine

1 small cucumber, grated

1 small tomato, chopped fine

1 tsp. oil

1 tsp. mustard seeds

Salt and pepper to taste

Mix the yogurt/curds, onions and tomatoes, cilantro/

coriander leaves, cucumber, salt and pepper. Fry the

mustard seeds in oil and add to the mixture. Serve.

Paneer Cheese

12 cups whole milk

2 teaspoon salt

1/4 teaspoon cumin seed, crushed

1/3 cup lemon juice

In a 5.quart Dutch oven bring milk, salt and cumin

seed just to boiling; reduce heat. Simmer,

uncovered, for 5 minutes. Remove from heat. Stir in

lemon juice. Let stand 15 minutes.

Line a large strainer or colander with several layers

of pure cotton cheesecloth. Strain mixture; discard

liquid. Gently squeeze the cheesecloth to remove as

much

liquid from the curds as possible. Wrap cloth around

curds. Place wrapped curds in a large strainer or

colander and put a weighted bowl on top to help

press out any additional liquid. Let stand, covered, in

the refrigerator for at least 15 hours.

Remove curds. Discard liquid. Form curds into a flat

rectangle or press into a large bowl to shape.

Refrigerate, covered with plastic wrap, until well

chilled. Store in refrigerator, tightly wrapped, for up

to 3 weeks. Yields about 1 pound.

Peas Pulao

1 1/4 cup uncooked rice

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. each cumin and mustard seeds

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

For the peas:

1 lb. shelled green peas

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin seeds

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Heat oil in a heavy bottomed saucepan and fry the cumin

and mustard seeds for one minute. Add rice, turmeric and

chilli powders and salt together with two and a half cups

of lukewarm water, cover with the lid

and cook on medium low heat for half an hour.

While the rice is cooking, heat oil in a non.stick frying

pan (or skillet) and fry the cumin seeds, together with

ginger and garlic, for five minutes. Add green peas,

turmeric and chilli powders and salt together with half

a cup of lukewarm water and cook on medium low heat

for fifteen minutes. Garnish with cilantro/coriander

leaves. When the rice is done, mix the peas and garnish

with cilantro/coriander leaves.

Poha

2 cups flattened rice (poha)

available at any Indian grocery store.

2 cups water

1 potato, chopped small

2 tablespoons ghee

1 onion, chopped fine

1/4 cup groundnuts (raw peanuts)

1/2 teaspoon turmeric (just enough to color the rice)

1/2 teaspoon mustard seeds

Lemon juice, to taste

Salt and pepper

Soak the flattened rice (poha) in water and set aside.

In a large round.bottomed frying pan, heat the ghee till

very hot. Add mustard seeds, onion, potato and

groundnuts. When the mustard seeds are tender,

cover with water and cook till potato and groundnuts

are tender.

Drain off any excess water from the soaked rice. Add

the turmeric to the ricetill it â ™s a nice golden yellow.

Add the rice to the frying pan and mix with the

potato.onion mixture until hot. Add salt, pepper and

lemon juice to your taste.

Prawn Patia

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon crushed dried red chillies

4 tablespoons groundnut oil

1 capsicum, chopped small

2 large onions, sliced

1/2 â • ginger, finely chopped

3 cloves garlic, finely chopped

4 fresh chillies, finely chopped

1 lb. prawns, peeled

1/2 teaspoon turmeric

1.14 oz. can of plum tomatoes,

drained and roughly chopped

water

Heat the salt, cumin and dried chillies in a heavy frying

pan over a high heat for 1 minute. Keep the spices

moving. Add the oil. Lower the heat and add

the onion and capsicum. Cook for a few minutes until the

onions are soft.

Add the ginger, garlic and chillies. Stir for another

minute. Add prawns, turmeric and tomatoes. If the

mixture is too thick add a little water. Simmer until

prawns are cooked through.

Rice Pudding

(Payesh)

1/2 gallon full fat milk

2 cups cooked rice

1 cup raisins

1/2 cup sugar

Boil milk in a heavy bottomed saucepan until it reduces

to half. The key to this dessert is vigilant, constant

stirring to ensure that the contents do not stick to the

bottom of the vessel. Add cooked rice, raisins and sugar

and mix well till it attains a thick sticky consistency

Saffron Pilaf

(Zaffarani Pullao)

2 cups long.grain rice, preferably Basmati

3 to 4 fresh ripe peaches, or 1 (16 oz.)

can peaches in syrup, drained

6 tablespoons ghee or vegetable oil

1/4 cup slivered blanched almonds

1/4 cup unsalted pistachios

1 medium onion, finely chopped

1 (3.inch long) cinnamon stick

1 cup milk

1/4 cup seedless raisins

1/2 teaspoon ground cardamom

1/2 teaspoon powdered saffron

Salt, to taste

Soak the rice in 3 cups cold water for 30 minutes. Drain

the rice, reserving the water, and set aside. Cut the

peaches lengthwise into 1/2.inch slices. Heat the ghee or

oil in a large saucepan over moderate heat and saute the

peach slices until golden on both sides, 3 to 4 minutes.

Remove with a slotted spoon and drain on paper towels.

In the same ghee, saute the almonds until golden brown,

about 2 minutes. Remove and drain. Repeat with the

pistachios. Set the almonds and pistachios aside. Add the

onion to the ghee remaining in the pan and saute until

tender, about 3 minutes. Add the cinnamon stick and fry

for 1 minute. Add the rice and stir constantly for 2

minutes, until the rice begins to brown and is thoroughly

coated with the ghee. Add the reserved water, milk,

raisins, cardamom, saffron and salt.

Bring to a boil, stirring occasionally to prevent the rice

from sticking to the bottom of the pan. Reduce the heat

to low and simmer covered for 10 minutes. Remove from

the heat and allow to sit covered for 15 minutes. Fluff the

rice with a fork, remove and discard the cinnamon stick,

and transfer to a serving platter.

Surround the rice with the reserved peach slices and

sprinkle with the almonds and pistachios.

Shrimp Curry

(Jhinka Masala)

1 lb. shrimps, peeled and deveined

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tomato, pureed

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. salt or to taste

1 tsp. lemon juice

Cilantro/coriander leaves

1 tbsp. oil

Heat oil in a non.stick frying pan and fry the

onion, tomato, ginger and garlic, together with

cumin and coriander powders and

cilantro/coriander leaves for five minutes on

medium low heat. Add shrimp, turmeric and

chilli powders and salt together with half a cup of

lukewarm water and cook on medium low heat

for twenty five minutes. Keep the pan covered

with a lid. Stir well to let the shrimps blend with

the spices. Season with lemon juice, garnish with

cilantro/coriander before serving.

Silken Chicken

(Murgh Makhan)

1 stick butter

1 (3 lb.) chicken, skin removed and cut into 10 pieces

4 garlic cloves, halves

1 medium fresh hot green chile, seeded

1 (2.inch) piece ginger, peeled and coarsely chopped

2 cups finely chopped onions

8 cardamom pods, cracked

9 whole cloves

2 teaspoons cumin seeds

1 teaspoon chile powder (unspiced ground red chiles)

1 (1 1/2.inch) piece cinnamon stick

1 (16 oz.) can whole tomatoes, chopped, with juice

1/2 teaspoon salt

1/4 cup fresh coriander

Combine garlic, chile and ginger in a blender and process

for 15 seconds. Add onions and process for 15 seconds.

Add cardamom pods and cloves and process for 15

seconds. Set aside.

Heat 3 tablespoons of the butter in a large skillet until the

foam subsides. Over medium heat brown half the

chicken pieces on all sides. Transfer to a plate. Repeat

with 3 more tablespoons butter and remaining chicken.

Add remaining butter and garlic/onion/spice mixture to

pan and cook, stirring constantly, for 10 minutes or until

liquid has evaporated. Add cumin seeds chile powder

and cinnamon stick and cook for 2 minutes, stirring

constantly. Add tomatoes, with their juice and salt.

Cook, stirring often, for 10 minutes. Add chicken and its

juices. Reduce heat to low. Cook covered for 30 minutes,

until chicken is tender and sauce is thickened. Garnish

with fresh coriander to serve.

Tandoori Chicken

10 chicken drumsticks

2 tablespoons plain yogurt

2 tablespoons tomato paste

2 tablespoons fresh ginger, shredded

6 cloves garlic, ground

2 tablespoons lemon juice

2 tablespoons vinegar

Salt, to taste

Red pepper, to taste

Garam masala, to taste

2 tablespoons vegetable oil

Skin drumsticks and make cuts on the drumstick

meat. Mix yogurt, tomato paste, ginger, garlic,

lemon juice, vinegar, salt, pepper and garam

masala. Marinate chicken in this paste for six hours.

Preheat oven to 350oF and bake for 45 minutes.

Tomato Chutney

(Tamatar Chutney)

1/4 cup vegetable oil

1/2 teaspoon cumin seeds

6 to 8 cloves garlic, coarsely chopped

4 to 6 green chiles, halved and seeded

1 lb. ripe tomatoes, coarsely chopped

1 teaspoon paprika

Cayenne pepper, to taste

Salt, to taste

Heat the oil in a skillet over high heat. Add the cumin

seeds and fry for 10 seconds. Add the garlic and halved

chiles and cook for 1 minute. Add the remaining

ingredients and stir to combine.

Reduce the heat and simmer uncovered for 1 hour,

stirring occasionally, until the tomatoes are reduced to a

thick paste and the oil has separated. Cool and serve at

room temperature. Will keep covered and refrigerated for

1 week, and frozen for several months.

Makes about 1 cup.

Yogurt Mint Drink

(Lassi)

Mix together:

1 quart milk

1 quart plain yogurt

to cup sugar, or a combination of sugar and honey

4 teaspoons vanilla

Immerse into lassi: 6 to 8 fresh mint stalks

(bruise leaves and tie ends of stalks together)

or 2 to 3 tablespoons dried mint in a teaball

or cheesecloth. Let stand in refrigerator at

least 5 hours to allow the mint to flavor the

lassi. Remove mint before serving.

Makes 2 quarts.

Chinese Recipe

Cashew Chicken

3 Chicken breasts, boned and skinned

1/2 lb. Chinese pea pods

1/2 lb. Mushrooms

4 Green onions

2 cups Bamboo shoots, drained

1 cup Chicken broth

1/4 cup Soy sauce

2 tb Corn starch

1/2 ts Sugar

1/2 ts Salt

4 tb Salad oil

1 pack Cashew nuts (about 4−oz)

Slice breasts horizontally into very thin slices and cut into inch squares.

Place on tray. Prepare vegetables, removing ends and strings from pea pods,

slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet

over moderate heat, add all the nuts, and cook 1 min shaking the pan,

toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry

chicken quickly, turning often until it looks opaque. Lower heat to low. Add

pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove

cover, add soy sauce mixture, bamboo shoots, and cook until thickened,

stirring constantly. Simmer uncovered a bit more and add green onions and

nuts and serve immediately.

Shrimp Toast

12 fresh uncooked large shrimp

1 egg

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

Pinch pepper

3 slices sandwich bread

1 hard−cooked egg yolk

1 slice cooked ham (about 1 ounce)

1 green onion

2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins

from shrimp. Cut down back of shrimp with sharp knife. Gently press

shrimp with fingers to flatten.

2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

Add shrimp to egg mixture and toss until shrimp are completely coated.

3. Remove crusts from bread. Cut each slice into quarter. Place one

shrimp, cut side down, on each bread piece. Gently press shrimp to

adhere to bread. Brush or rub small amount of egg mixture over each

shrimp.

4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.

Place one piece each of egg yolk and ham and a scant 1/4 teaspoon

chopped onion on each shrimp.

5. Heat oil in wok over medium−high heat until it reaches 375F.

Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,

1 to 2 minutes on each side. Drain on absorbent paper.

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced

salt and pepper

4 cloves garlic, minced

2 cups water

1 tb cornstarch

5 tb corn oil

8 oz. fresh mushrooms, sliced

4 lb. bok choy or Chinese white cabbage, chopped

2 tb sugar

4 tb soy sauce

6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch

mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok

choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.

Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high

heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,

or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1

minute. Serve hot with rice.

General Tsao's Chicken

Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep−frying

2 cups sliced green onions

16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup

soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until

sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.

Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are

coated evenly. Add cup of vegetable oil to help separate chicken pieces.

Divide chicken into small quantities and deep−fry at 350 degrees until

crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions

and peppers and stir−fry briefly. Stir sauce and add to wok.

Place chicken in sauce and cook until sauce thickens.

Hunan Beef

2 cups broccoli florets

2 tablespoons cooking oil

2 teaspoons minced garlic

4 small dried red chilies

1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

2 tablespoons soy sauce

2 teaspoons cornstarch

1 tablespoon Chinese rice wine or dry sherry

3/4 pound flank steak, thinly sliced across the grain

Sauce:

3 tablespoons Chinese black vinegar or balsamic vinegar

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

2 teaspoons chili garlic sauce

1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let

stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until

tender−crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add

garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add

beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution

and cook, stirring, until sauce boils and thickens.

Barbecued Spareribs

2 banks of spareribs, uncut, about 2 pounds each

3 cloves garlic, minced

1/2 cup ketchup

1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce

1/2 cup soy sauce

1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs

in a shallow pan or platter. Mix remaining ingredients for a

marinade and spread over both sides of the spareribs. Let stand

for at least two hours.

Place one oven rack at the top of the oven and one at the bottom.

Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks

across its width, on the thick edges, and suspend under top rack.

Place a large pan with 1/2" water on bottom rack. This pan will

catch the drippings and keep the meat from drying out. Cook

spareribs for about 45 minutes.

Fried Rice

2 eggs

1 teaspoon MSG (optional)

1/8 teaspoon groung white pepper

1/4 cup soy sauce

4 cups cooked rice

4 scallions, chopped, including green ends

2 cups diced cooked pork, ham, chicken, shrimp, or any meat

1 slice ginger, minced

1 clove garlic, minced

1/4 cup sliced mushrooms (optional)

1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly;

the eggs should not be well beaten.

Heat wok or pan hot and dry. Add the oil. Brown the garlic and

ginger slightly, then add the rice. Cook for 2−3 minutes, stirring

to break up lumps and coat with oil. Add the rest of the ingredients

except the egg mixture. Fry and stir constantly until thoroughly

mixed. Add the egg mixture while stirring the rice so it will cover

as much of the ingredients in the pan as possible. Cook about

2 minutes, stirring constantly. Serve while hot.

Hot and Sour Soup

2 1/2 quarts chicken stock

1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips

5 shitake mushrooms, cut into thin slices

1/2 cup soy sauce

1/2 tsp. white pepper

1/2 cup white vinegar

1 1/2 cups bamboo shoot strips

2 tablespoons cornstarch dissolved in 4 tablespoons water

3 eggs. beaten

1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil.

Drizzle the cornstarch mixture into the soup, stirring to thicken.

Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Egg Rolls

1 lb. chinese cabbage (Napa)

2 stalks celery

1/2 lb. cooked shrimp

1/2 lb. cooked pork or chicken livers

10 water chestnuts

1/3 cup bamboo shoots

1 tsp. salt

1 tsp. sugar

Liberal dash pepper

1/2 tsp. light soy sauce

1/4 tsp. sesame oil

1 beaten egg

10 egg roll skins

3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze

out excess water. Shred very fine and set aside to

drain further. Parboil shrimp and fry or bake pork. Mince both. Shred

water chestnuts and bamboo shoots. Mix all ingredients but egg together.

Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg

rolls. When skin turns light golden brown, remove from oil and drain. (At

this point restaurants refrigerate them and finish the cooking process as

needed.) When cool, drop again into hot oil and fry until golden brown.

Makes 10.

The two−stage deep frying method is actually a professional Chinese chefs'

secret. It assures that the inside will be moist and not overcooked (as

anything overcooked becomes dry) and the outside will be crisp.

Foo Yung

6 eggs, beaten well

1 cup shredded cooked meat (roast pork, shrimp, almost any!)

2 cups fresh bean sprouts (or 1 can)

2 scallions, chopped, including the green ends

1 medium onion, shredded

1 teaspoon sugar

1/8 teaspoon ground pepper

1 teaspoon MSG (optional)

2 tablespoons soy sauce

1/2 cup chicken stock or water

Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line

a platter with several thicknesses of paper towel. Mix all ingredients

except the vegetable oil together in a mixing bowl.

Heat a frying pan hot and dry. Put in vegetable oil to a depth of

about 1/2 inch. Keep oil at this level by adding more, as some is

absorbed in cooking. Bring oil temperature to medium. Stir up the

omelet mixture each time before you take a scoopful of it out, in

order to have the proper ratio of liquid and solid ingredients in each.

With a ladle or soup scoop, take a scoop of the egg mixture and gently

put into the frying pan. When the first omelet has stiffened, gently

move it over to make room for the next. The number of omelets you

can make at once depends on the size of your frying pan. When one

side of the omelet has turned golden brown, turn over gently with

pancake turner to fry the other side. When done, transfer from

frying pan onto paper−lined platter. Keep warm in oven until all

the omelets can be served together. Serve with or without gravy.

Gravy:

1 1/2 cups chicken stock

1 tablespoon cornstarch

2 tablespoons soy sauce

1 teaspoon MSG (optional)

1/8 teaspoon ground pepper

Pinch of salt

Mix all the ingredients together in a saucepan. Bring to a boil

slowly with frequent stirring. When gravy has thickened, turn heat

to very low to keep it warm until ready to use.

Shrimp with Snow Peas

2/3 lb. tiger prawns

Marinade for shrimp:

1 1/2 tsp. sherry

1/2 tsp. salt

1/2 tsp. grated ginger

1 1/2 tsp. cornstarch

1 tsp. water

Seasoning:

1 Tb. chicken broth

3 Tb. water

1/2 tsp. cornstarch

3 Tb. oyster sauce (very important)

1 Tb. hoisin sauce

also needed:

1/2 cup vegetable oil

1 clove garlic, pressed or minced

1/4 tsp. salt

1/2 lb. snow peas

Shell and devein prawns. Rinse and pat dry with a paper towel. Combine

marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.

Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add

prawns and stir fry until pink. Remove from wok, and place on plate.

Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning

sauce and stir slightly until think and bubbly. Add cooked prawns. Stir

to coat everything with sauce. Serve hot with cooked rice.

Egg Rolls

1 lb. chinese cabbage (Napa)

2 stalks celery

1/2 lb. cooked shrimp

1/2 lb. cooked pork or chicken livers

10 water chestnuts

1/3 cup bamboo shoots

1 tsp. salt

1 tsp. sugar

Liberal dash pepper

1/2 tsp. light soy sauce

1/4 tsp. sesame oil

1 beaten egg

10 egg roll skins

3 cups oil

PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze

out excess water. Shred very fine and set aside to

drain further. Parboil shrimp and fry or bake pork. Mince both. Shred

water chestnuts and bamboo shoots. Mix all ingredients but egg together.

Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg

rolls. When skin turns light golden brown, remove from oil and drain. (At

this point restaurants refrigerate them and finish the cooking process as

needed.) When cool, drop again into hot oil and fry until golden brown.

Makes 10.

The two−stage deep frying method is actually a professional Chinese chefs'

secret. It assures that the inside will be moist and not overcooked (as

anything overcooked becomes dry) and the outside will be crisp.

Hoisin Beef & Scallion Rolls

1 whole flank steak

1/2 cup soy sauce

3 cloves garlic

1/2 cup ginger −−chopped, fresh

dash black pepper

1/2 cup hoisin sauce

1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and

some pepper. Add the beef and marinate overnight in the refrigerator,

turning once. Heat the broiler. Pat the marinated meat dry and broil

the steak, about 4 inches from the heat, until rare, 5 to 6 minutes

per side. Cool completely and then slice very think on the bias, across

the grain of the meat. Trim the slices to form approximately 2 x 4 inch

strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay

a small bundle of scallion julienne at one end and roll up securely.

Arrange on trays, seam side down, cover tightly with plastic wrap

(make sure the plastic is in close contact with the beef),

and refrigerate until time to serve.

Kung Pao Chicken

2 tablespoons oyster sauce

1 teaspoon cornstarch

3/4 pound boneless, skinless chicken

Sauce:

1/4 cup Chinese black vinegar or balsamic vinegar

1/4 cup chicken broth

3 tablespoons Chinese rice wine or dry sherry

2 tablespoons hoisin sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons chili garlic sauce

2 teaspoons sugar

2 1/2 tablespoons cooking oil

8 small dried red chilies

4 teaspoons minced garlic

2 stalks celery, diced

1/2 red bell pepper, cut into 1−inch squares

1 can (8 oz.) sliced bamboo shoots, drained

2 teaspoons cornstarch dissolved in 1 tablespoon water

1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.

Place chicken in marinade and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to

coat sides. Add chilies and cook, stirring, until fragrant, about 10

seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and

chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic

and cook, stirring, until fragrant, about 10 seconds. Add celery, bell

pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.

5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and

bring to a boil. Add cornstarch solution and cook, stirring, until sauce

boils and thickens. Add peanuts and stir to coat.

Lo Mein

4 cups cooked Chinese noodles (or very thin spaghetti)

rinsed and drained

12 oz. diced cooked meat (beef, chicken, pork ... any)

1 package frozen French−style green beans, thawed

2 cups fresh bean sprouts

3 scallions, chopped

1 slice ginger, shredded

1 clove garlic, minced

1 teas. MSG (Accent)

1 teas. sugar

1/4 cup soy sauce

3/4 cup vegetable oil

1/4 teas. sesame oil

2 Tbls. sherry

Mix together MSG, sugar, and soy sauce. Set aside.

Heat wok or pan hot and dry. Add just 3 tablespoons of the

vegetable oil and all the sesame oil. Put in ginger and garlic to

brown first, then all the other vegetables. Stir and cook for one

minute over high heat. Add the sherry. Cover and cook one

minute longer. Turn off heat. Remove vegetables, and drain;

discard these juices. Set drained vegetables aside.

Heat wok or pan dry again. Put in remainder of oil. Turn heat

to medium. Add cooked noodles and stir constantly to heat

through and to coat the noodles with oil for a couple minutes.

Add your choice of meat and reserved vegetables; mix

thoroughly. Add reserved soy sauce mixture and stir until

noodles become one even color. Serve.

Fried Won Tons

1 lb. Won ton skins

1/2 lb. Fresh ground pork

1/2 lb. Fresh prawns

4 Dried mushrooms, soaked for 2 hours

8 Water chestnuts, finely chopped

2 Stalks green onions, finely chopped

2 small Eggs, beaten

1/4 ts Pepper

1 1/2 ts Salt

Yield: About 60 to 70.

Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.

Mix with prawns, pork, water chestnuts, green onions, half of the

beaten eggs and all of the seasonings.

WRAPPING:

Place won ton squares on working surface so corners face up, down,

left and right. Place 1 teaspoon filling in the center of each skin.

Dip a little of the beaten egg onto the bottom corner, bring top

corner to meet bottom corner. Press to seal. Moisten left corner

and bring right corner to meet it. Press to seal. This should give

you a little bundle that looks kind of like a nurses hat.

FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2

minutes). Turn over once. Drain and serve hot

Empress Chicken Wings

1 1/2 pounds Chicken Wings

3 tablespoons Soy Sauce

1 tablespoon Dry Sherry

1 tablespoon Minced Fresh Ginger Root

1 Clove Garlic, Minced

2 tablespoons Vegetable Oil

1/3 cup Cornstarch

2/3 cup Water

2 Green Onions And Tops, Cut Into Thin Slices

1 teaspoon Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy

sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.

Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;

reserve marinade. Heat oil in large skillet over medium heat. Lightly coat

chicken pieces with cornstarch; add to skillet and brown slowly on all sides.

Remove chicken; drain off fat. Stir water and reserved marinade into same

skillet. Add chicken; sprinkle green onions and slivered ginger evenly over

chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Mandarin Pancakes

2 cups flour

3/4 cup boiling water

2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a

fork until dough is evenly moistened. On a lightly floured board, knead

dough until smooth and satiny, about 5 minutes. Cover and let rest for 30

minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal

pieces. Roll each piece into a ball, then flatten slightly into a pancake.

Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a

rolling pin, roll to make a circle 6 inches in diameter. Stack and roll

remaining pairs of pancakes the same way. Cover with a damp cloth to

prevent drying.

Cooking:

1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes

and cook, turning once, until lightly browned and bubbles appear on the

surface, about 2 minutes on each side. Remove from pan and separate

into 2 pancakes while still hot. Stack cooked pancakes on a plate while

cooking remaining pairs of pancakes.

2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave

oven or wrap in a clean dish towel and steam in a bamboo steamer for

5 minutes.

Sesame Chicken

1 pound boneless chicken (or pork or steak)

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

4 ounces small mushrooms, quartered

1 large green bell pepper, seeded and cut into strips

4 scallions, chopped diagonally

boiled rice, to serve

Marinade:

2 teaspoons cornstarch

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon lemon juice

1 tablespoon soy sauce

few drops of Tabasco sauce

1−inch piece fresh ginger, grated

1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or

dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger

and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry−fry over

moderate heat, shaking the pan, until the seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the

meat, reserving the marinade, and stir− fry a few pieces at a time until

browned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add

the scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reserved

marinade, and stir over a moderate heat for a further 2 minutes, or until

the ingredients are evenly coated with glaze. Sprinkle the sesame seeds

on top and serve immediately with boiled rice.

Orange Beef

1/2 Lb. Top round steak

2 Tb Sherry

2 Tb Cornstarch

2 Egg whites

6 Tb Peanut oil

SAUCE:

1 1/2 cups Beef stock

2 Tb Light soy sauce

1 Ts Sugar

1 1/2 Tb Cornstarch

1 Ts Red wine vinegar

5 Dried red chile peppers, broken into pieces

8 Thin slices of orange rind (orange part only) or more

Fresh ground black pepper to taste

Whisk together the sherry, cornstarch, and egg whites until the mixture

is foamy. Add the beef and toss to coat the pieces well. Set aside.

Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok.

Fry quickly, just until crispy and browned, remove to wok rack to drain.

Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers

to hot oil in wok. Stir−fry until orange rind begins to darken and aroma

from oil becomes pleasant. Add remaining ingredients and stir until bubbly

(add more beef stock if too thick). Add fried beef and toss to coat with

sauce. Serve at once with steamed white rice.

Pork with Broccoli in Oyster Sauce

1 teaspoon sugar

1 tablespoon cornstarch

1 teaspoon MSG (optional)

1/4 cup oyster sauce

1/2 cup chicken stock

2 cups sliced lean pork (about 1 pound)

1 bunch (about 2 pounds) fresh brocolli, sliced

2 slices ginger, shredded

1 clove garlic, minced

1/4 cup vegetable oil

1/8 teaspoon salt

1/4 cup water

Mix together first five ingredients and set aside.

Heat wok or pan until hot and dry. Add the oil, then the salt.

Turn heat to medium. Add the ginger and the garlic and fry until

golden brown. Turn heat to high. Add the pork and fry until outside

is lightly browned. Add the broccoli and stir−fry for 3 minutes.

Add the water, cover, and cook for 4 minutes. Pour in reserved

sauce mixture; stir while cooking until gravy thickens. Turn heat

down to low, cover, and cook for 2 minutes more. Place in covered

serving dish until ready to serve.

Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm

but not frozen solid. Slice crosswise into thin shreds. In small bowl,

lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,

stirring until cornstarch is dissolved. Add chicken and mix well to coat

all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices.

Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.

Remove chicken with a slotted spoon. Add onions, ginger and garlic to

wok and stir−fry about 30 seconds, until ginger and garlic are fragrant

but not brown. Return chicken to wok, restir sauce ingredients and add

to wok. Cook, stirring constantly, until mixture is well combined, hot and

bubbly and thickens slightly. Turn off heat and splash with about 1 tsp

of dark sesame oil. Serve over rice.

Fortune Cookies

8 oz. All−purpose flour

2 Tbl. Cornstarch

4 oz. Sugar

1/2 teas. Salt

4 oz. Vegetable oil

4 oz. Egg whites

1 Tbl. Water

2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons

corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg

whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until

smooth consistency.

2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared

oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle

on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove

one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens.

Place the "Fortune" in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the

finished cookie in a muffin pan with the ends down to hold its unique shape.

Cantonese Roast Duck

1 duck, about 5 pounds, fresh or frozen

1 tablespoon salt

1 scallion

3 slices fresh ginger

Glaze:

1 tablespoon light corn syrup

2 tablespoons water

1 tablespoon soy sauce

Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry

with paper towels. Rub the entire surface of the duck, inside and out,

with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of

the duck. Add at least 2 inches of water to a large flameproof roasting

pan with a lid and put the pan on the stove. Place a large rack in the

roasting pan and bring the water to a boil. Choose an oval casserole large

enough to hold the duck and small enough to fit into the roasting pan.

Place the duck in the casserole and then put the casserole on the rack.

Cover and steam for 1 hour, checking the water level from time to time

and adding more boiling water if necessary. Save the duck broth to use in

soups or stir fry dishes. When done, remove the duck from the casserole

and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to

a boil. With a pastry brush, paint the hot glaze over the surface of the

duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20

minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a

cleaver, disjoint and cut the duck through the bone into bite size pieces.

Arrange the pieces on a serving platter, garnish with cilantro and serve.

Bean Sprout Salad

2 tablespoon Sesame seeds

1 pound Fresh bean sprouts thoroughly washed and drained

3 Garlic cloves, peeled and minced

2 md Scallions −− trimmed & minced

1 − 1" cube ginger, peeled and minced

2 tablespoon Oriental sesame oil

1/3 cup Soy sauce

2 tablespoon Cider vinegar

1 tablespoon Mirin (sweet rice wine)

2 teaspoon Light brown sugar

1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them

over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often,

until they are golden. The seeds can be toasted in advance and stored

in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium−size skillet set over moderately low heat, stir−fry the garlic,

scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add

all the remaining ingredients, increase the heat to moderate, then boil the

mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the

boiling dressing over the bean sprouts, toss well, then cover the bowl and

chill the salad for several hours. Toss again before serving.

Almond Biscuits

2 1/2 cups all−purpose flour

2 tsp baking powder

1/2 cup margarine or butter

1 cup granulated sugar

1 egg

1 tsp almond essence

blanched almonds for decoration

beaten egg for glazing

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine

(or butter) and sugar together until light, white and fluffy. Beat in the egg

and almond essence. Stir in the sifted dry ingredients to make a stiff

dough.

2. Form the mixture into balls about 1 − 1.5 inch diameter and place these

on a greased baking tray. Place half an almond (split lengthways) on

each ball and press to flatten slightly. Brush with beaten egg.

3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or

until golden. Cool on a wire rack. This quantity makes about 45

biscuits.