Pesto Mushrooms

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8-10

For mushrooms:

10-15 small mushrooms without their stems
1 cup red and green capsicum, baby corn sliced
2 tsp olive oil
1/2 tsp garlic paste
1 tbsp spring onion, finely chopped with leaves
2 tsp pesto sauce
1/4 tsp black pepper
2 tbsp coriander, finely chopped
Few cherry tomatoes
salt

For garnishing:

8-10 cherry tomatoes
10-15 basil leaves
10-15 black olives
10-15 toothpicks

Method:

Heat the oil. Sauté garlic paste and onion.
Add pesto sauce, salt, black pepper and coriander. Mix well.
Also add the mushrooms, baby corn, capsicum and cook for half a minute. Turn off the flame.
Now add the cherry tomatoes and mix well.

Serving:
Variation I: Take a toothpick. Insert a cherry tomato, a basil leaf and a mushroom. Top this off with a succulent black olive.
Variation II: The recipe can also be served in a plate without using toothpicks.

VEGETABLE QUESIDILLAS

A quick and nutritious version of the famed Mexican starter! Vegetables and cheese make a great filling for these quesidillas.
Ready-made samosa pattis are used in this recipe but you can use tortillas or even left-over chapatis to make this delicious snack.

Preparation Time : 5 mins.
Cooking Time : 8 mins.

Serves 4.

Ingredients

10 samosa patti
butter or oil for cooking

For the filling

1/2 cup thinly sliced cabbage
1/2 cup grated carrot
1 medium onion, chopped
2 green chillies, finely chopped
2 cloves garlic, grated
12 mm (1/2") piece ginger, grated
1/4 cup boiled and mashed potato
1/2 cup grated cheese
1 tablespoon butter
salt to taste

For serving

tomato ketchup or salsa

For the filling

1. Heat the butter in a pan, add the green chillies, garlic and ginger and sauté for 1 minute.
2. Add the cabbage, carrots and onion and sauté for 2 to 3 minutes.
3. Remove from the fire, add the potato and cheese and mix well.
4. Divide the filling into 10 equal portions. Keep aside.

How to proceed

1. Spread a portion of the filling on one half of a samosa patti. Fold it into half.
2. Repeat with the remaining samosa pattis and filling.
3. Heat a tava (griddle) and using a little butter, cook the prepared quesidillas on both sides until golden brown in colour.
4. Serve hot with tomato ketchup or salsa.

BEAN AND PAPPER TORTILLA PIZZA

A quick pizza that is prepared without using an oven.
Tortillas or chapatis topped with beans, tomatoes, capsicum and cheese. The trick here is to keep the flame sufficiently low while cooking the pizza so that the chapatis or tortillas get crisp and brown but do not burn.
A great idea to use left-over chapatis.

Cooking Time : 8 mins.
Preparation Time : 6 mins.
Makes 8 pizzas.

Ingredients

4 left-over chapatis or tortillas

To be mixed into a topping

3/4 cup baked beans (canned)
1/2 capsicum, chopped
2 green chillies, finely chopped
1/4 cup tomatoes, deseeded and chopped
1/2 teaspoon chilli flakes
salt to taste

Other ingredients

1 tablespoon olive oil or oil
1/2 cup cooking cheese or mozzarella cheese, grrated

Method

1. Heat a non-stick pan, add a little olive oil and place one chapati on it.
2. Spoon ¼ of the topping mixture on top of the chapati and sprinkle with some grated cheese.
3. Cover the pan with a lid and cook on a very slow flame till the chapati is crisp and the cheese has melted.
4. Repeat with the remaining ingredients to make 3 more pizzas.
5. Serve hot.

CORN CHIPS

Cooking Time : 10 min.
Preparation Time : 15 min.

Serves 6.

For the corn chips

100 grams maize flour (Makai ka atta)
50 grams plain flour
1 tablespoon oil
salt to taste
oil for deep frying

For serving

3 teacups corn chips
1 teacup salsa dip
1 teaspoon chopped green chillies
3 tablespoons sour cream
3 tablespoons grated cheese
salt to taste

For the corn chips

1. Mix the maize flour and plain flour with 1 tablespoon of oil and salt.
2. Make a dough by adding hot water. Knead very well.
3. Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.
4. Deep fry lightly in oil.
5. Remove from the oil and sprinkle salt while hot.

How to serve

1. Arrange the corn chips in a plate.
2. Just before serving, spread the salsa dip on top and sprinkle the chillies thereon.
3. Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips.
4. Put under the grill for a few seconds.
5. Serve immediately.

SALSA

Use this as a dip or as a sauce with other vegetables.
Preparation Time : 15 min.
Cooking Time : 5 min
Makes 1 cup.

Ingredients

3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
1/2 teaspoon chilli powder
1 capsicum
1/4 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon oil

Method

1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.

CHILLIES IN VINEGAR

Cooking Time : Nil.
Preparation Time : A few min.
Makes 1 cup.

Ingredients

6 to 7 green chillies
1 teacup white vinegar

Method

1. Cut the green chillies and add to the white vinegar.
2. Use as required.

GUACAMOLE (PARTY COOKING)

Preparation Time : 5 min.
Makes 1 teacup.

Ingredients

2 ripe avocados
3 spring onions
juice of 1 lemon
a few drops tabasco sauce
salt and pepper to use

Method

1. Mix all the ingredients in a blender and prepare a smooth sauce.

Tips
Use as required.

GREEN SALSA

GREEN SALSA
Ingredients

3 large green tomatoes
1 onion, chopped
4 to 5 green chillies, chopped
2 teaspoons white vinegar (approx.)
salt to taste

Method

1. Cut the tomatoes into big pieces. Add the onion, green chillies and 1/2 teacup water and cook.
2. When cooked, blend in a liquidiser and strain.
3. Add the vinegar and salt.

MEXICAN BEAN FAJITA

A fajita is a tortilla stuffed with a bean filling with a variety of salsas and then grilled with cheese.
Cooking Time : 10 min.
Preparation Time : 30 min.

Makes 12 pieces.

Ingredients

12 flour tortillas
refried beans
tomato salsa
guacamole
green salsa
grated cooking cheese

Method

1. Spread a little tomato salsa and guacamole or green salsa on each tortilla.
2. Place some bean filling, fold from both the sides and top with some tomato salsa and cheese
3. Grill for a few minutes until the cheese melts.
4. Serve hot.

Refried Beans

REFRIED BEANS
Mexico's famous 'refried beans' aren't really refried at all.

Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 4 cups.

Ingredients

2 teacups red kidney beans (rajma)
2 large tomatoes, chopped
1 clove garlic, crushed
2 to 3 green chillies, finely chopped
2 large onions, chopped
1/2 teaspoon chilli powder
1 teaspoon roasted cumin seed powder
2 teaspoons sugar
2 tablespoons butter
2 tablespoons oil
salt to taste

Method

1. Wash the beans and soak in water ovenight. Next day, drain.
2. Add the tomatoes, garlic, green chillies and half the onions and put to cook in a pressure cooker. Drain. Keep aside the drained water.
3. Heat the oil and fry the remaining onions for 1/2 minute.
4. Add the beans, chilli powder, cumin seed powder, sugar, butter and salt and cook for 2 to 3 minutes.
5. Mash the beans coarsely.
6. If the mixture is dry, add the drained water.
7. Serve hot

FLOUR TORTILLAS

With the Spanish influence, wheat flour was introduced in Mexico and was quickly used for making tortillas.

Cooking Time : 5 min.
Preparation Time : 15 min.
Makes 12 tortillas.

Ingredients

1 teacup wheat flour (gehun ka atta)
2 teacups plain flour (maida)
4 teaspoons oil
1/2 teaspoon salt

Method

1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep for 1/2 hour. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 6" (150 mm.) or 9" (225 mm.) diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.

Tips

Make large quantities and freeze in a refrigerator, as tortillas are used extensively in Mexican food.
They should be present at every Mexican meal, served warm, stacked within warm white cloth.
And then placed inside a colourful straw basket.

TEX MEX PIZZA

Using flour tortillas as a base, top with beans, corn and cheese and then grill to make this tasty pizza.

Cooking Time : 10 min.
Preparation Time : 10 min.

Makes 6 pizzas.

Ingredients

12 flour tortillas
refried beans
cooked corn kernels
jalapenos
spring onion, chopped
tomato slices

For the topping

12 tablespoons grated cooking cheese
dried chilli flakes

Method

1. Cook the tortillas on a tava (griddle) on moderate heat until crisp.
2. On top of a tortilla, spread some beans, corn, jalapenos, spring onion and tomato slices. Put another tortilla on top. Cover with 2 tablespoons of the cheese and put below the grill until the cheese melts.
3. Repeat with the remaining tortillas and stuffing.
4. Top with crushed red pepper.
5. Serve hot.






REFRIED BEANS
Mexico's famous 'refried beans' aren't really refried at all.

Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 4 cups.

Ingredients

2 teacups red kidney beans (rajma)
2 large tomatoes, chopped
1 clove garlic, crushed
2 to 3 green chillies, finely chopped
2 large onions, chopped
1/2 teaspoon chilli powder
1 teaspoon roasted cumin seed powder
2 teaspoons sugar
2 tablespoons butter
2 tablespoons oil
salt to taste

Method

1. Wash the beans and soak in water ovenight. Next day, drain.
2. Add the tomatoes, garlic, green chillies and half the onions and put to cook in a pressure cooker. Drain. Keep aside the drained water.
3. Heat the oil and fry the remaining onions for 1/2 minute.
4. Add the beans, chilli powder, cumin seed powder, sugar, butter and salt and cook for 2 to 3 minutes.
5. Mash the beans coarsely.
6. If the mixture is dry, add the drained water.
7. Serve hot

FLOUR TORTILLAS
With the Spanish influence, wheat flour was introduced in Mexico and was quickly used for making tortillas.

Cooking Time : 5 min.
Preparation Time : 15 min.
Makes 12 tortillas.

Ingredients

1 teacup wheat flour (gehun ka atta)
2 teacups plain flour (maida)
4 teaspoons oil
1/2 teaspoon salt

Method

1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep for 1/2 hour. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 6" (150 mm.) or 9" (225 mm.) diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.

Tips

Make large quantities and freeze in a refrigerator, as tortillas are used extensively in Mexican food.
They should be present at every Mexican meal, served warm, stacked within warm white cloth.
And then placed inside a colourful straw basket.

VEGETABLE FRIED RICE

No Chinese meal is complete without fried rice or steamed rice.
To keep the rice grains separate, spread the cooked rice grains on a tray and allow it to cool. Rub a little oil on the cooked rice and keep aside till you require it.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Serves 4.

Ingredients

2 cups Chinese rice
½ cup French beans, cut diagonally into thin strips
½ cup carrots, cut into long thin strips
½ cup capsicum, cut into long thin strips
1 tablespoon celery, chopped
1 cup spring onion whites, chopped
1 teaspoon soya sauce
1 cup spring onion greens, chopped
a pinch Ajinomoto powder (optional)
1 tablespoon oil
salt to taste

Method

1. Heat the oil in a pan, add the vegetables, celery, spring onion whites and Ajinomoto and sauté over a high flame for 3 to 4 minutes till the vegetables soften.
2. Add the rice, soya sauce, spring onion greens and salt. Mix well and sauté for 2 minutes.
3. Serve hot.

CHILLI CORIANDER FRIED RICE

A fiery combination of red and green chillies with vibrant green coriander leaves not only make this rice a treat for the eyes but also for the palate. Serve this with a simple stir fry to make a satisfying meal.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 4.

Ingredients

2 cups Chinese rice
1 teaspoon garlic, finely chopped
1 red chilli, sliced
1 green chilli, sliced
1 teaspoon soya sauce
2 tablespoons coriander, chopped
1 tablespoon oil
salt to taste

Method

1. Heat the oil, add the garlic and sauté for a few seconds.
2. Add the chillies and sauté for a few more seconds.
3. Add the soya sauce, rice, coriander and salt and mix well.
4. Serve hot.

CHINESE RICE

The Chinese have developed the simple technique of rice making into an art. Each grain of the cooked rice is separate and it is this method of cooking the rice that yields the perfect fried rice.
Cooking Time : 15 mins.
Preparation Time : 5 mins.
Makes 4 cups.

Ingredients

1 cup long grained rice
2 tablespoons oil
1 teaspoon salt

Method

1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.

Basil Spinach Pasta

Recipe:
1 cup of basil and 1 small bunch of spinach

Medium red onion and tomato - one each, cut into big pieces

6 to 8 green chillies and 4 garlic cloves - sliced into big chunks

Half cup of cashews

Salt

peanut/olive oil to your liking

Pasta of your choice

1. In a skillet, heat a tablespoon of oil. Saute onion, garlic, green chillies and tomato to golden brown. Remove and keep them aside.
2. Saute spinach, basil until they wilt in the same skillet. Remove and keep them aside. Wipe the skillet clean, add and dry roast cashews to golden color.
3. When they are all cool to touch, take them all in a blender, add a teaspoon of salt and puree them into smooth mixture.
4. Heat a teaspoon of oil and pour in the pureed mixture. Stir in half to one cup of water. Have a taste, add salt if needed and simmer for about 15 to 20 minutes, until the sauce reaches the thickness you desire.
5. Meanwhile bring water to a boil in a large pot. Add and cook pasta until aldente usually for about 5 to 10 minutes. Drain and add the pasta to the sauce. Stir to combine and serve piping hot.

CHINESE WHITE SAUCE

This simple sauce is one of the main sauces used in Chinese cuisine and forms the base for many authentic Chinese preparations. The white wine in the sauce lends the authentic Chinese flavour to this sauce. You may however, exclude it from the recipe if you prefer.

Cooking Time : 10 mins.
Preparation Time : 10 mins.
Makes 2 cups.
Ingredients

½ cup onions, finely chopped
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
½ cup white wine
2 tablespoons cornflour mixed with 3 cups of clear vegetable stock
a pinch sugar
1 tablespoon oil
salt to taste

Method

1. Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are translucent.
2. Add the wine and cook on a high flame for a few seconds.
3. Add the cornflour paste and cook till the sauce thickens.
4. Add sugar and salt, mix well and use as required.

CLEAR VEGETABLE STOCK (CHINESE)
Chinese stock differs from French stock in the lack of spices. While a recipe for French stock might call for a pinch of thyme or a few garlic cloves, the Chinese believe spicing masks the flavor of the stock. Seasonings are added later, depending on what the individual recipe calls for. This stock is used for soups and sauces to add more flavour to them.

Cooking Time : 20 mins.
Preparation Time : 5 mins.

Makes 4 1/2 cups.

Ingredients

½ cup cabbage, roughly chopped
½ cup carrots, roughly chopped
¼ cup celery, chopped
2 tablespoons spring onions, chopped
3 to 4 cauliflower florets

Method

1. Boil all the vegetables in 6 cups of water and simmer over a medium flame for 15 to 20 minutes, till it reduces to about 4 ½ cups.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables.
3. Use as required.

CHILLI GARLIC NOODLES

For those who love their noodles spicy! This preparation is a must for the chilli and garlic lovers and the fact that it is really simple to make, makes it an all time favourite. Serve these with the Stir Fried Chinese Greens recipe for a soothing and colourful accompaniment.

Preparation Time : 10 mins.
Cooking Time : 5 mins.

Serves 4.

Ingredients

2 cups boiled noodles
¼ cup spring onion greens, chopped
¼ teaspoon Ajinomoto powder (optional)
¼ cup Schezuan sauce
1 tablespoon chilli oil
1 tablespoon oil
salt to taste

Method

1. Heat the oil thoroughly in a large wok or pan.
2. Add the spring onion greens, Ajinomoto, noodles, Schezuan sauce and salt and sauté over a high flame for a few seconds.
3. Pour the chilli oil on top and toss well.
4. Serve hot.

SCHEZUAN SAUCE (CHINESE)
A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.

Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 3/4 cup.

Ingredients

12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt

Method
1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.

Tips
Select bright red chillies for a rich flavoured sauce.

CHILLI OIL (CHINESE)
A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.

Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 1 cup.

Ingredients

15 to 20 dry red chillies
1 cup oil

Method

1. Break the red chillies into big pieces.
2. Heat the oil to smoking point, add the chillies and switch off the gas.
3. Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.

BOILED NOODLES (CHINESE)

The Chinese believe that every meal should contain an equal proportion of starch and vegetables. One starch group they rely on to provide this harmonious dietary balance is noodles.
Here again it's a simple technique and one has to just cook the noodles correctly to make a great noodle dish.

Preparation Time : 5 mins
Cooking Time : 10 mins.
Makes 2 cups.

Ingredients

½ packet (100 grams) Chinese noodles
2 tablespoons oil
salt to taste

Method

1. Boil water and add 1 tablespoon oil and salt.
2. Add the noodles, allow the water to come to a boil, and then simmer till the noodles are cooked.
3. Remove from the fire and drain out all the water.
4. Pour some cold water on the noodles to arrest further cooking.
5. Let all the water drain out and ensure that the noodles do not contain any moisture.
6. Add the remaining 1 tablespoon of oil and mix lightly. This will prevent the noodles from sticking together. Use as required.

Tips
When the noodles are cooked they will rise to the top.

CHINESE 5 SPICE POWDER

An authentic home-made version of the original blend of spices.
Just like our very own garam masala, every Chinese household has it's own delicate balance of ingredients to make this fragrant powder. This is the one I learnt from a dear Chinese friend of mine.

Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 1/4 cup.

Ingredients

4 teaspoons Schezuan peppercorns (tirphal)
16 whole star anise (chakri phool)
12 cloves (laung)
10 sticks cinnamon (dalchini)
2 tablespoons fennel seeds (saunf)

Method

1. In a dry pan, roast the Schezuan peppercorns over low heat until the aroma is released. Keep aside.
2. Roast together the other ingredients for about 3 minutes on low heat till the aroma is released.
3. Grind together all the ingredients in a blender. Sieve the mixture.
4. A coarse powder of the spices will be left behind. Grind it again to make a fine powder and sieve again. Discard the coarse powder left behind or grind it again.
5. Store the sieved powder in an air-tight jar and use as required.

SCHEZUAN SAUCE (CHINESE)

A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.

Cooking Time : 5 mins.
Preparation Time : 5 mins.

Makes 3/4 cup.

Ingredients

12 to 15 dry red chillies, soaked in warm water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt

Method

1. Drain out all the water from the chillies and discard it.
2. Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
3. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.
4. Use as a dipping sauce.

Tips

Select bright red chillies for a rich flavoured sauce.

Chinese Rice

The Chinese have developed the simple technique of rice making into an art. Each grain of the cooked rice is separate and it is this method of cooking the rice that yields the perfect fried rice.

Cooking Time : 15 mins.
Preparation Time : 5 mins.

Makes 4 cups.

Ingredients

1 cup long grained rice
2 tablespoons oil
1 teaspoon salt
Method

1. Wash the rice thoroughly and soak in 3 cups of water for 30 minutes. Drain and keep aside.
2. Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
3. Add the rice to the boiling water. Cook till the rice is 85% cooked.
4. Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
5. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
6. Add the remaining 1 tablespoon of oil and toss the rice in it
7. Spread the cooked rice on a flat surface till it is cool.
8. Use as required.

CELERY AND BLACK PEPPER RICE

Aromatic and subtly flavoured, this rice dish is the perfect accompaniment for spicy dishes.
Preparation Time : 15 mins.
Cooking Time : 8 mins.
Serves 4.

Ingredients
2 cups Chinese rice
1 teaspoon garlic, finely chopped
1½ tablespoons celery, chopped
½ cup bean sprouts
½ teaspoon freshly crushed pepper
2 tablespoons oil
salt to taste

Method

1. Heat the oil in a pan, add the garlic and sauté till it is golden brown.
2. Add the celery and bean sprouts and sauté for another minute.
3. Add the rice and salt and mix lightly.
4. Cook till the rice is hot, sprinkle the freshly crushed pepper and mix well.
5. Serve hot.

CLEAR VEGETABLE STOCK

CLEAR VEGETABLE STOCK

This stock is used for soups and gravies.
Cooking Time : 20 min.
Preparation Time : 5 min.
Makes 6 teacups.

Ingredients

1/2 teacup cabbage, roughly chopped
3 carrots, roughly chopped
5 to 6 celery stalks
2 tablespoons chopped spring onions with leaves
3 to 4 pieces cauliflower

Method

1. Boil all the vegetables in 8 teacups of water on a medium flame for 15 to 20 minutes.
2. Allow the vegetables to settle at the bottom of the vessel and pour out the vegetable stock.
3. Use as required.

SINGAPORE RICE NOODLES

SINGAPORE RICE NOODLES
This Chinese dish has subtle flavours that are not native to China but have influences of Singapore style cooking which is a melting pot of many cooking styles, cultures and flavours.
These translucent, pretty looking rice noodles will just melt in your mouth. Flavoured with Asian flavourings like cumin and coriander, these noodles are sure to satisfy your taste buds.
Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.

To be mixed together

1½ cups cooked rice noodles
½ cup bean sprouts
1 cup spring onion greens, chopped
¼ teaspoon cumin (jeera)
¼ teaspoon coriander (dhania) powder
a pinch turmeric powder (haldi)
1 tablespoon sesame (til) oil
salt to taste

Other ingredients

½ cup spring onion whites, sliced
1 teaspoon garlic, chopped
¼ cup carrots, cut into thin strips
¼ cup French beans, cut into thin strips
¼ cup red cabbage, shredded (optional)
¼ cup red pepper, sliced
¼ cup capsicum, sliced
1 teaspoon oil
salt to taste

Method

1.Heat the oil in a wok and sauté the spring onion whites and garlic for a few seconds.
2.Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and sauté for some time till the vegetables soften. Sprinkle some water if required.
3.Add the rice noodles mixed with the other ingredients and toss well over a high flame.
4.Spoon out into a serving plate and serve immediately.

Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify.
Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.

TARO NEST WITH WARM SALAD

A pretty looking golden brown noodle basket which looks like a nest that's filled with a warm, crunchy asparagus salad. The vegetarian oyster sauce and honey make a wonderful dressing for this tongue tickling meal.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Makes 2 nests.

For the taro nest
2 cups noodles (parboiled)
2 teaspoons cornflour
salt to taste
oil for deep frying

For the warm salad

¼ cup spring onion whites, sliced
1 teaspoon garlic, finely chopped
1 green chilli, chopped
½ teaspoon ginger, grated
6 to 8 asparagus, cut into 25 mm. (1") pieces (parboiled)
½ cup baby corn, sliced diagonally (parboiled)
½ cup capsicum, diced
½ cup snow peas, cut lengthwise (parboiled)
½ cup French beans, cut diagonally (parboiled)
½ cup bean sprouts
1 tablespoon oil
salt to taste

To be mixed together into a dressing

1 teaspoon soya sauce
1 teaspoon vegetarian oyster sauce
1½ teaspoons honey

For the garnish
1½ teaspoons sesame (til) seeds, toasted

For the taro nest

1. Spread the noodles on a kitchen towel and dab lightly to absorb all the moisture.
2. Sprinkle cornflour and salt on the noodles and mix lightly. Divide into 2 equal portions.
3. Place the half noodles in a strainer to make a basket, along the mesh of the strainer.
4. Heat the oil, hold the noodles in the strainer on top and pour the hot oil in the strainer, using a ladle, to fry the basket.
5. Keep pouring the oil on all sides until the noodles are golden brown.
6. Remove carefully from the strainer and place on absorbent kitchen paper.
7. Repeat with remaining noodles to make another nest.

For the warm salad
1. Heat the oil in a pan, add the spring onion whites, garlic, green chilli and ginger and sauté for a few seconds over a high flame.
2. Add the asparagus, capsicum, snow peas and French beans and sauté for 1 to 2 minutes.
3. Add the bean sprouts and salt and mix well. Remove from the flame and keep aside.

How to proceed

1. Just before serving, toss the dressing into the salad and place half the salad in one basket. Repeat to fill the other basket.
2. Serve immediately, garnished with the toasted sesame seeds.

Tips

Vegetarian oyster sauce is a proprietory sauce and is available at all leading provision stores.

RED CURRY PASTE

Preparation Time : 10 min.
Makes 1 cup.

Ingredients
10 red chilles, soaked in warm water for 10 minutes and drained
1 onion, chopped
4 clove garlic , peeled
1 tablespoon ginger , grated
2 stalks lemon grass
6 stalks coriander
1 tablespoon ground coriander
2 tablespoons ground cumin
1/2 tablespoon white pepper
1/2 teaspoon salt


1. Grind all the ingredients to a paste in a mortar or a food processor using a little water.
2. Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
3. Use as required.

Tips
To obtain a bright red curry paste, use red Kashmiri chillies as far as possible

GREEN CURRY PASTE

Preparation Time : 10 min.
Makes 1 cup.

Ingredients
10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass
1 teaspoon salt
1/2 teaspoon pepper

Method
1. Grind all the ingredients in a mortar or a food processor using a little water.
2. Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.
3. Use as required.

Tips
Make 2 recipes of this paste as you might need it for another recipe.
Eg. Thai fried rice, Table-top Thai Curry or to use another time when you are in a hurry.

THAI STIR-FRIED NOODLES WITH TOFU

Noodles, stir-fried with tofu and bean sprouts accompanied by a soya sauce.


Cooking Time : 10 min.
Preparation Time : 10 to 15 min.
Serves 4.

Ingredients

2 cups rice noodles
1 teaspoon ginger, grated
2 cloves garlic, chopped
1 cup tofu or paneer, cut into cubes
8 small onions, peeled and halved
1 tablespoon soya sauce
1/2 cup bean sprouts
1 tablespoon lemon juice
2 tablespoons roasted peanuts
1 tablespoon oil
salt to taste

For the sauce
2 to3 tablespoons lemon juice
2 teaspoons soya sauce
4 tablespoons castor sugar
4 tablespoons peanut butter
salt to taste

Method

For the noodles
1. Heat the oil in a wok, add the ginger, garlic, tofu, onions and soya sauce. Saute these till the onion browns.
2. Add the noodles, bean sprouts, lemon juice and salt. Mix well.
3. Place on a serving dish and sprinkle chopped peanuts on top.

For the sauce
1. In a saucepan, combine all the ingredients with 1/2 cup of water and bring to a boil. Keep aside.

How to proceed
1. Serve the stir fried noodles and sauce side by side, so guests can pour as much sauce as they like over the noodles.

Tips
The sauce might need a little more water, so adjust the consistency as you go along.

DRUNKARD'S NOODLES

Stir-fried noodles flavoured with lemon rind and basil.


Cooking Time : 20 min.
Preparation Time : 15 min.
Serves 4.

Ingredients
2 cups rice noodles
2 cloves garlic, crushed
2 red chilli or green chillies, finely chopped
1 onion, sliced
1 tomato,quartered thin
rind of two lemon
6 basil leaves
2 teaspoons soya sauce
1/2 teaspoon sugar
2 red or green pepper, chopped
2 tablespoons oil
salt to taste
Method
1. Heat the oil and add the garlic and chillies.
2. Add the noodles, onions, tomato, lemon rind, basil leaves, soya sauce, sugar, salt and peppers.
3. Stir well till the peppers soften slightly.
4. Serve immediately.

Tips
Grate only the yellow of the lemon rind, avoiding the white pith which gives a bitter after taste.


Suggested Accompaniments
Hot And Sour Soup
Spicy Coconut Cream Soup
Southern Style Yam
Red And Green Salad With Peanut Dressing


RICE NOODLES

Cooking Time : 5 to 10 min.
Preparation Time : 5 to 10 min.
Makes 4 to 5 cups.

200 grams Rice noodles (dried rice vermicelli)
salt to taste
1 teaspoon oil

Method
1. Place the noodles in a large bowl.
2. In another pan, boil about 2 liters of water with the salt and oil. When it comes to a boil, pour the water over the raw noodles. Cover and keep aside for 10 minutes or till the noodles are soft.
3. Drain and use as required.

Tips
The oil is added is prevent the noodles from sticking together.

CRISPY NOODLES

Deep fried noodles topped with a sweet and sour caramelised onion sauce.

Cooking Time : 15 min.
Preparation Time : 10
Serves 4.

Ingredients
60 grams raw rice noodles
1 cup tofu or paneer, cut into strips
oil for deep frying
For the sauce
2 cloves garlic, chopped
1 onion, sliced
1 tablespoon soya sauce
4 tablespoons sugar
1 1/2 tablespoons lemon juice
1/2 cup Vegetable Stock
1/2 teaspoon chilli powder
2 tablespoons oil
salt to taste
For the garnish
1/2 cup red cabbage, diced
1/3 cup bean sprouts
1 spring onion, chopped
1/2 cup cauliflower florets
1 fresh red chilli, slit

Method
1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.
2. Deep fry the tofu till crisp. Drain and keep aside.

For the sauce
1. Heat the oil in a pan, add the garlic and onion and saute till brown.
2. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.
3. Add the fried tofu, chilli powder and mix well.

How to proceed
1. Pour over the fried noodles, just before serving.
2. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.

Tips
Pour the sauce over the noodles just before serving to avoid the crisp noodles from turning soggy.

THAI FRIED NOODLES

A very pleasing presentation of soft noodles and bean curd combined with fresh vegetables and crunchy peanuts.


Preparation Time : 10 min.
Cooking Time : 10 min.
Serves 4.

Ingredients
3 cups rice noodles
1 cup tofu, cut into cubes and fried
4 spring onions , chopped
1 cup bean sprouts
2 tablespoons roasted peanuts, chopped
3/4 teaspoon chilli powder
2 teaspoons sugar
2 tablespoons soya sauce
1 tablespoon lemon juice
2 garlic, crushed
4 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped peanuts
2 tablespoons chopped coriander
1 lemon wedge

Method
1. In a wok, heat the oil and add the crushed garlic
2. Add the fried tofu, spring onions, beans sprouts, peanuts and noodles.
3. Add the chili powder, sugar, soya sauce, lemon juice and salt.
4. Serve hot, garnished with the coriander and chopped peanuts.
5. Place the lemon wedge on the side of the plate.

Tips
The fried vegetables need to remain sprightly and crisp.
This dish should be prepared as close to serving time as possible as reheating it is not possible.

PHADTHAI (THAI FRIED NOODLES)

Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.

Ingredients
3 cups cooked rice noodles, refer handy tip
1 cup tofu (soya paneer) cubes
2 crushed garlic cloves
4 spring onions, chopped
1 cup bean sprouts
2 tablespoons roasted peanuts, chopped
¾ teaspoon chilli powder
2 teaspoons sugar
2 tablespoons soya sauce
1 tablespoon lemon juice
4 tablespoon oil
Salt to taste

Other ingredients
Oil for deep-frying

For the garnish
2 tablespoons chopped coriander
2 tablespoons roasted peanuts, chopped
1 lemon wedge

Method
1. Fry the tofu cubes in hot oil for a couple of minutes. Drain on absorbent paper and keep aside.
2. Heat the oil in a wok on a high flame and add the crushed garlic.
3.Add the fried tofu, spring onions, beans sprouts, peanuts and noodles.
4. Add the chilli powder, sugar, soya sauce, lemon juice and salt and toss well.
5. Serve hot garnished with coriander, peanuts and the lemon wedge.

Tips

To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instruction on the package specify.

Drain the water and again dip into cold water in order to arrest any further cooking. Drain and use as required.

FRESH PASTA DOUGH

Basic pasta recipe to make lasagne, cannelloni, tortellini, ravioli or fettuccine.Cooking Time : : 10 mins.

Preparation Time : : 10 mins.Serves 4.

Ingredients
1 cup plain flour (maida)
4 tablespoons olive oil or oil
1/4 teaspoon salt

How to proceed
1. Combine all the ingredients in a bowl and knead into a very firm but smooth dough using very little water.
2. Rest the dough under a wet muslin clith for 15 minutes and use as required.

Tips
VARIATION :
FLAVOURED PASTA DOUGH : Flavour fresh pasta dough by adding any of the following ingredients to the above recipe :-
1 tablepsoon mixed herbs (parsley, thyme, oregano, chilli flakes)
1 tablespoon crushed peppercorns
1 tablespoon garlic paste
8 to 10 saffron strands, rubbed in 1 tablespoon of warm milk.
Tips :
For lasagne, the pasta should be rolled to suit the size of the serving dish.
For fettuccine, the pasta sheet should be rolled and cut into 6 mm. (1/4") strips.

CANNELLONI PINWHEELS WITH TOMATO CREAM SAUCE

An attractively presented pasta with a creamy tomato sauce.
Cooking Time : : 30 mins. Preparation Time : : 30 mins. Serves 4.

For the cannelloni
1 recipe fresh pasta dough
1 tablespoon oil to cook pasta
1 teaspoon salt to cook the pasta

To be mixed into a paneer filling
1 cup paneer, grated
1 teaspoon chilli flakes
2 teaspoons fresh parsley, chopped salt to taste

For the spinach filling
2 cups blanched spinach leaves, drained and chopped
2 tablespoons onion, chopped
1 teaspoon green chillies, chopped
1/2 teaspoon garlic, chopped
2 teaspoons olive oil or oil
salt to taste

For the Tomato Cream Sauce
2 large tomatoes, blanched, deseeded and chopped
2 tablespoons onion, chopped
1 teaspoon garlic, chopped
1 teaspoon chilli powder
1/4 teaspoon dried oregano
1/4 cup fresh cream
1 tablespoon olive oil or oil
salt to taste

For the garnish
4 parsley sprigs

Method
1. Divide the dough into 2 portions and roll out each portion as thinly as possible.
2. Cut each portion of the rolled out dough into a 200 mm. x 200 mm. (8" x 8") square.
3. Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
4. Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes.
5. Drain and transfer into a bowl of cold water. Drain and keep aside.

For the spinach filling
1.Heat the olive oil in a pan, add the onion, green chillies and garlic and saute for 2 minutes.
2. Add the spinach and salt, cook for 2 more minutes and keep aside.

For the Tomato Cream Sauce
1. Heat the olive oil in a pan, add the onion and garlic and saute for a few minutes.
2. Add the tomatoes and cook till the moisture evaporates.
3. Add the chilli powder, oregano, cream and salt and mix well.
4. Remove from the fire and keep aside.

For the Cannelloni Pinwheels
1. Place one cooked pasta sheet on a dry surface. On one half of the sheet, spread half the spinach filling and on the other half, spread half the paneer filling.
2. Roll up the pasta tightly, starting from the spinach filling side of the pasta, to make a Swiss Roll.
3. Cut the rolled cannelloni into 25 mm. (1") slices. Place the cannelloni slices on a serving dish, placing the cut side upwards to form pinwheels.
4. Repeat the same for the other cooked pasta square and the remaining filling to make more pinwheels.

How to proceed
1. Place 4 to 6 pinwheels on each serving dish.
2. Heat the tomato cream sauce and spoon it carefully over the pinwheels.
3. Garnish with parsley and serve immediately.

Suggested Accompaniments
Grilled Cheese And Vegetable Soup
Cheesy Onion Soup
Celery Soup With Dill
Corn, Basil and Fusilli Soup

WHITE SAUCE

Cooking Time : 5 min.Preparation Time : A few min.Makes 1 cup.

Ingredients
1 tablespoon butter
1 tablespoon plain flour (maida)
1 teacup milk
salt and pepper to taste

Method
1. Melt the butter on a slow flame. Add the flour and cook on a slow flame, while stirring throughout, until froth appears.
2. Add the milk gradually and stir continually until the sauce thickens.
3. Add salt and pepper and mix well.

Variation : Thin White Sauce :
1. Reduce the quantity of plain flour from 1 tablespoon to 2 teaspoons.

Insalata di riso con melanzane (Eggplant and rice salad)

Yet another Sicilian masterpiece, this rice salad features capers, which give it a nice, sharp edge.
Ingredients 200 gm boiled Basmati rice, cooked, drained and slightly cooled 400 gm eggplant 1 tbsp capers, washed 1 handful mint 2 tbsp olive oil Oil for frying Salt and pepper to season
Method Peel the eggplant and cut it into cubes. Sprinkle with salt and let it stand so all the bitterness is drained away, say 30 minutes. Rinse and pat dry with paper towels. Heat the oil and fry the eggplant till golden in colour. In a bowl, combine the rice, fried eggplant, mint, olive oil and capers. Season with salt and pepper. Serve at room temperature. Note: You could add some cherry tomato or normal tomato if you want to add some colour. Also add some chopped black olive.

Bruschetta

Bruschetta con pomodoro e basilico (Bruschetta with tomato and basil)

As the wise say, never scoff at the tried and tested. These Italian 'tamaatar-toasts' will never go out of fashion even though all the top chefs in the world create the most amazing toppings for bruschetta. At our little cafe at the Italian Cultural Centre, most of the Italians always order these for starters or get a big plate for the table while they wait for their meal. The only thing to ensure here is that the tomatoes are fresh and firm. That's all there is to this great starter -- good bread, good olive oil and good tomatoes. This is my take on the traditional recipe.

Ingredients
· 1 baguette (French loaf) or Ciabatta if you can find it
· 500 gm tomatoes, de-seeded and chopped
· Basil leaves, shredded
· 100 ml extra virgin olive oil
· 4 tbsp chopped black olives, finely chopped (optional)
· 3 pods of garlic, just pressed slightly with your palm
· Salt and pepper to season

Method
· Heat half the olive oil in a small saucepan and add the garlic cloves. Saute till golden and set aside. You want the oil to obtain just the perfume of the garlic, without making it too garlicky.
· Some of my guests ask me to add chopped garlic to their bruschetta, which you could do too if you wish, but it's not very authentic, and more importantly it takes away from the fresh flavor of the tomato.
· Mix the tomatoes, remaining olive oil, basil and olives in a mixing bowl. Season with salt and pepper.
· Slice the Ciabatta or the baguette into bite-sized slices. Grill the slices in a pan on top of the stove, or under a grill. These also toast fantastically over a barbecue.
· Brush both sides of the grilled bread with garlic-perfumed oil and top it with the tomato mixture.
· Drizzle a bit more garlic oil over the tomatoes and serve the bruschetta garnished with whole basil leaves.

PANEER AND CORN QUESADILLAS

PANEER AND CORN QUESADILLAS
Preparation time: 20 minutes. Cooking time: 30 minutes. Makes 6 flour tortillas

To be mixed into a stuffing:
½ cup cooked corn, slightly crushed
½ cup finely chopped green, red and yellow capsicum
½ cup crumbled paneer
½ cup cooking cheese
1 green chilli, finely chopped
1 tomato without the pulp, chopped
Salt to taste

For the flour tortillas:
¾ cup wheat flour (gehun ka atta)
1½ cups plain flour (maida)
4 teaspoons oil
½ teaspoon salt

Other ingredients
Oil for cooking

For the flour tortillas
1. Mix the flours, oil and salt and make dough by adding enough warm water.
2. Knead the dough well and keep aside for 30 minutes. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 150 mm (.6") diameter thin rounds with the help of a little flour. 4. Cook lightly on a tava (griddle) and keep aside.

How to proceed
1. When you want to serve, spread a little stuffing on one half of a tortilla. Fold to get a half moon shape and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook until crisp.
2. Cut into pieces and serve hot.

Tahini Dip and Hummus

TAHINI DIP
A traditional Middle Eastern dip made of roasted lentils and seeds mixed with hung curds. This creamy dip is nutrient-rich too, and includes a generous dose of proteins and iron.

Preparation time: 10 minutes. Cooking time: 20 minutes. Makes approx.1 cup.
¼ cup sesame seeds (til)
2 tbsp chana dal (split Bengal gram)
2 tbsp fresh curds (dahi)
½ tsp vinegar
1 tsp finely chopped garlic
1 tsp green chillies
½ tsp chilli powder
½ tsp cumin seeds (jeera) powder
½ tsp oil
Salt to taste

For serving
Cream Crackers

1.Dry roast the sesame seeds and chana dal separately. Grind them together in a mixer to a fine powder. Keep aside.
2.Whisk together the curds, vinegar, garlic, green chillies, oil and salt in a bowl.
3.Add the roasted powder and mix well.
4.Sprinkle chilli powder, and cumin seed powder on top of the mixture.
5.Keep refrigerated for atleast an hour. Served chilled with cream crackers.

Cream Pasta

Cream Pasta

INGREDIENTS:
Olive Oil - 1-2 tsp
Garlic Paste - 1 tsp
Chopped Tomatoes - 2-3 tb sp
Cream - 5-6 TBSP
Boiled Pasta - 1 Cup
Grated Parmesan Cheese - 4 tbsp
Chopped Dill - 1 TSP
Oregano - 2 tsp
Salt - to taste
Black pepper - to taste

PROCEDURE:
- Heat oil in a pan, add garlic paste and stir
- Now add tomato and mix
- Add cream, boiled pasta, cheese and cook
- Now add dill, oregano, salt, black pepper to taste and mix well
- Garnish with grated Parmesan cheese and chopped dill. Serve cream with pasta with garlic bread

Spinach and garlic pasta

Spinach and garlic pasta:

Ingredients:
Angel hair pasta/Penne pasta
Fresh/Frozen Spinach- 2 bunches
4 tomatoes
10 pods of garlic
Pepper - freshly crushed
Oregano
lime juice- Little
parm. Cheese

1. Cook pasta with salt and oil till 'al dante'. Keep aside
2. In a pan, take 4 sp of olive oil.
3. Add finely chopped garlic.
4. When slightly cooked, add chopped spinach and tomatoes
5. It will leave a little water
6. Add cooked pasta
7. Mix well and add salt, little sugar, pepper, dried oregano. Mix well and cook for 2 mins
8. Add some more chopped garlic, lime juice and after 3 mins tun off and serve hot with parm. cheese.