My Recipes

GOBI MANCHURIAN RECIPE

Ingredients:
• 1 Medium cauliflower 
• 3/4 Cup maida 
• 1-1/2 tbsp Garlic paste 
• 2 tbsp Oil 
• 1 tbsp Corn flour 
• 1-1/2 tbsp Ginger paste 
• 1 Cup finely chopped onions 
• 1/4 tsp Ajinomoto 
• 1 Chopped green chili 
• 2-3 tbsp Tomato sauce 
• 2 tbsp Soya sauce 
• Finely chopped coriander leaves for garnishing 
• Salt to taste 
• Water as required

How to make Gobi Manchurian:
•Wash and cut gobi.
•Combine maida, corn flour, salt and water to make a fine paste.
•Add a tsp of ginger and garlic paste to it.
•Dip the gobi florets in the paste and deep fry until golden brown, set aside.
•Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it.
•Now, combine ajinomoto, soya sauce and tomato sauce with it.
•Add fried Gobi and mix well.
•Garnish Gobhi Manchurian with coriander leaves.

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Chilli Chicken 

This special chicken dish has the flavors of India without the overwhelming spices and no sautéing of onions, which is typical of many Indian dishes. It is a very special dish that my mom made for us many Sunday's in India. Its easy, spicy and delicious.

There are numerous varieties of Indo-Chinese Chili Chicken recipes. Many of them involve the typical, onion garlic and ginger. This particular recipe only uses ginger, and no onion or garlic. 

6 Chicken Thighs - boneless or with bones - cubed
5 tsps fresh ginger, finely grated
1 Green bell pepper - cubed into 1 inch pcs
1/3rd cup Soya sauce
A pinch of Ajinomoto 
2-3 Green chilies - hot - from the Indian grocery store 
 or 3-4 Jalapeño peppers sliced at a diagonal 
2 Tabspns Cornstarch
3-4 tsps sugar or 5 packets of Splenda
3/4th cup Hot water
A dash of Sesame oil

Cut chicken into small pieces. Wash and pat dry. Add 3 tsps grated ginger, half the Soya sauce and mix well. Add the corn starch and mix again. Marinate for about 30 minutes. 

Note : Sometimes I let it sit until I have chopped the green chilies and bell pepper.

Heat oil in a wok. In hot oil add the diagonally chopped green chilies and the rest of the ginger. Now add the marinated chicken. Sauté until all the chicken is dry and well coated. 

Now add the rest of the Soya sauce, the ajinomoto and the bell peppers. Sauté for another 5-7 minutes. Now add the sugar or Splenda and mix well. Add 3/4th cup hot water and mix well. Let is simmer on low heat for another 10 minutes. Before serving add a dash of Sesame oil. Serve hot and eat with a hot French bread.

YUMMMMY


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MANCHURIAN CHICKEN

INGREDIENTS

Chicken Marinate:
2 lb or ½ kg boneless chicken
2 tablespoon soy sauce
½ teaspoon pepper
1 tsp. vinegar
2 teaspoon oil
salt

Sauce:
½ cup chicken broth
4 tablespoon honey
½ small onion
1 bunch of spring onions or scallions (chopped)
1 teaspoon corn starch or corn flour (dissolved in ¼ cup water)
1 teaspoon soy sauce
1 tablespoon sesame seeds
½ teaspoon garlic paste
1 teaspoon ginger paste
½ teaspoon brown sugar (or sugar) 
¼ teaspoon pepper

 PREPARATION
1Cut chicken into about 1 to 2 inch long strips.
2Marinate with salt, pepper, vinegar and soy sauce for about half an hour.
3Mix soy sauce, chicken stock, honey brown sugar, corn starch water, salt and pepper in separate bowl.
4Heat oil in a wok or karahi and stir fry chicken until tender. Add onion and spring onions.
5Pour the mixture into chicken. Bring to boil, stirring constantly until sauce is thickened.
6Simmer for few minutes and sprinkle with sesame seeds.
7Serve over plain or fried rice.


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Spicy Mackerel Salad Recipe (Yum Pla Thu)

5 large short-bodied mackerels
10 broken hot chilies
7 finely sliced shallots
½ cup shredded young ginger
5 finely slice lemon grass stems
2 tsp ground roasted peanuts
1 cup horapha sweet basil leaves
2 tbs ground roasted peanuts
2-3 tbsp fish sauce

Fresh vegetables: Chinese cabbage, Yard-long beans, cabbage, spring onions, Coriander greens

PREPARATION:
1. Fry the mackerel golden brow and remove the meat.

2. Toss with the meat the lemon grass, ginger, shallot, chilies, kefirs lime leaf, sweet basil leaves, fish sauce, and lime juice.

3. Just before serving, sprinkle with the ground peanut, and serve with the fresh vegetables.

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Roast Fish Thai Style

1 (4

lb) fish, cleaned, whole, with head OR

6

fish fillets, generous size each

10-12

ounces English cucumbers, about 1/2 - 1 whole cucumber

3

tablespoons Thai fish sauce

3

tablespoons oyster sauce

3

tablespoons honey

3

tablespoons fresh lemon juice

2-3

garlic cloves, chopped and crushed

2

tablespoons grated fresh ginger

1

hot chili pepper, seeds removed, chopped (or equivalent hot chili sauce)

3/4

cup finely chopped green onions or chives

1.    If possible, make the sauce the day before so the flavours develop, but I confess I always make it at the last minute.

2.    DO NOT BOIL the sauce at any stage-- heat gently.

3.    Keep fish covered, in fridge.

4.    Make the sauce: Coarsely grate the cucumber into a small pot, liquid and all, then stir in the rest of the ingredients given above.

5.    Use enough cucumber

6.    Bring to the barest simmer, remove from heat immediately, stir well, and cool.

7.    Taste for seasoning, keeping in mind that fish and oyster sauces are salty, and their flavours become more pronounced on standing.

8.    Cool, cover; keep in fridge in pot in which you made it (for easy reheating) or in a bowl.

9.    To prepare the dish:.

10.  Heat oven to 425 deg F (200 deg C).

11.  Score fish on both sides by making 2 or 3 shallow cuts through the skin.

12.  Tear off a large piece of foil, large enough to enclose the fish completely and still leave space for steam.

13.  Spray the foil with a non-stick spray to prevent fish sticking.

14.  Carefully put the fish on the foil (no salt) and close foil tightly, tent-like, so there is extra room for air to circulate.

15.  When oven reaches the correct temperature, bake the fish for 30 minutes exactly.

16.  Just before the fish comes out of the oven, heat the sauce gently and do not cook, as cucumber sometimes becomes bitter when cooked.

17.  Roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed, and spoon over the sauce while hot.

18.  (If there is too much sauce for the platter, serve the rest extra, in a small jug).

19.  Serve with jasmine or sticky rice, coconut-coated fried bananas, one sweetish veggie (pumpkin, butternut or sweet potatoes sprinkled with cinnamon) and a large salad of mixed greens.

20.  Don't forget the chilled white wine!


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Goan Fish Curry

·       1 kg fish cleaned and cut into pieces

·       Walnut sized lump of tamarind

·       1/2 cup hot water

·       1 large onion sliced

·       1 large tomato sliced

·       7-8 dry red chillies

·       2 tbsps garlic paste

·       1 tbsp ginger paste

·       1 whole coconut grated

·       2 tbsps coriander powder

·       2 tbsps cumin powder

·       2 tbsps tomato sauce

·       1/2 tsp turmeric powder

·       1/2 tsp red chilli powder

·       2 tsp vegetable stock

·       2 green chillies slit

·       2 tbsps vegetable/ canola/ sunflower cooking oil

·       Hot water for gravy (approximately 2 cups)

·       Salt to taste

PREPARATION:

·       Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.

·       Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).

·       Heat a deep pan on a medium flame, add the oil and heat.

·       Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.

·       Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil.

·       Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.

·       Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking.

·       Turn off the fire and serve immediately with plain boiled rice.


Hope you enjoy this dish, I sure enjoyed it tonight. (8th December 2007)


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