Fusilli with Cubed Aubergines

Ingredients

Aubergines/Brinjals 200gFusilli 250gRed onions 1 medium sizedTomatoes 250gGarlic 2/3 clovesTomato sauce/ketchup 4-5 tbspMixed Italian seasoning 2 tspSalt n pepper powder to tasteButter/oil as reqParmesan cheese as req to top with

Preparation

Wash the aubergines and remove the stem bases; cut into 1 cm cubes. Peel the onions and garlic and fine chop them.Blanch tomatoes and make puree of them.Heat oil in a fry pan and fry the aubergine pieces till cooked and drain them on a paper towel.Heat oil in a sauce pan and add chopped garlic, onions one by one and saut them.Add the tomato puree, ketchup and let it cook until raw smell (if any) disappearsThen add salt, pepper powder and mixed herbs. Check the seasoning.In the meantime, cook the fusilli in plenty of boiling, salted water (with 2 tsp oil) until al dente; Drain through a sieve.Mix fusilli with the sauce and cook in simmer for 5 minutes.Add a small cube of butter (optional) and remove from flame.Garnish with grated parmesan cheese and serve.

Chili and Garlic Fish Fry

Ingredients

Fish fillets (boneless and skinless)Besan/Chickpea flour - 1 tbspEgg 1 noDry red chili 6 no Garlic - 3 clovesTurmeric powder - 1/2 tspLime juice - 1/2 tspSalt - to taste

Preparation

Clean and cut the fish into fillets/slices of desired thickness.Soak the red chillies and garlic in hot water for about 10 mins and grind it to a smooth paste. In a small bowl add besan flour, chilli - garlic paste, turmeric powder, lime juice, salt and mix well. Break an egg into it, mix once again to form a smooth paste. Apply the marinade to the fish slices and let it rest for at least half an hour. Then heat oil in a pan and fry these fish slices until crisp. Serve hot.

Asian shrimp noodles

Ingredients

Egg noodles 1 packetPrawns (cleaned) 200gGinger 1 small pieceGarlic 2 clovesGreen chilli 1 noScallions/spring onion whites 5 noFresh/frozen peas 1 fistfulCrushed unsalted peanuts 1 fistfulSalt and pepper powder to tasteSoy sauce 1 tbspVinegar 1 tspSesame/ regular cooking oil as reqCilantro leaves as req

Preparation

Cook noodles as per directions.Fine chop ginger, garlic, green chillies and scallions.Clean, wash and cook prawns (steam, boil or stir fry) with salt.Heat oil in pan and add chopped ginger, garlic, green chillies and scallions. Cook on high flame for about a minute or two.Add soy sauce, vinegar and mix.Then add the cooked prawns, peas and stir well so that they get coated with the sauce.Sprinkle some salt and pepper powder.Then add the cooked noodles and toss well. Finally add crushed peanuts and chopped coriander leaves/cilantro and serve hot.Sticky date muffins

Ingredients

All-purpose flour or whole wheat flour - 2/3 cupsSugar - 1/3 cupDates 1/3 cupBaking powder - 1 tbspGround cinnamon - 1 tspSalt - 1/2 tsp Milk - 3/4 cupOrange juice - 1 tbspEgg (lightly beaten) 1 noButter - 1 1/4 sticksPreparation

Pre-heat the oven to 200C (400 F)In a bowl, sift together the flour and baking powder.Then add sugar, ground cinnamon and salt to the flour and mix well.Blend together the dates and orange juice in a blender until they form a smooth puree.In a sauce pan add the butter sticks and melt them completely at low heat.Now mix all the wet ingredients together viz., date n orange juice puree, milk, eggs, butter. Beat them lightly using a fork.Pour this wet mix into the dry mix and fold them gently and evenly together.Line the muffin tray with paper cups and spoon the above mix until almost full.Bake them in the oven for about 20 mins or until it rises and turns golden in colour.Transfer them to the wire rack, cool and then serve.

Rich chocolate cake

Ingredients

For the cakeAll-purpose flour 2 cupsCocoa powder - 4 tbspBaking soda - 1 tspUnsalted butter 1 stickSugar - 1/2 cupEggs 5 noVanilla extract - 1 tspMilk - 4 tbspFor filling, icing and toppingDark chocolate 120g and a 50g barHeavy cream - 2 cupUnsalted butter - 2 tbspSugar 1 tbsp

Preparation

Bake the cakesPreheat the oven to 180C (350 F)Sift the flour, cocoa, and baking soda together into a bowl. Place the butter and sugar in another bowl, then use an electric mixer to beat them until pale and fluffy.Add the sifted flour, eggs, vanilla extract, and milk. Then beat for 1 minute, until the mixture is uniform and fluffy. Divide the mixture evenly between 3 cake pans (3x8 inches or 20cms) greased with butter and lined with parchment paper. Use the back of a spoon to level the surface. Bake in the hot oven for 3035 minutes or until the centre of the cake springs back when lightly pressed with your finger. Leave the cakes to cool in the pans for 5 minutes. Remove from the pans, transfer to a wire rack, and leave until cold.Make the icing

Measure 2/3 cup of the cream into a heatproof bowl. Break 120g chocolate into squares and add them to the bowl along with the cream. Place the bowl over a pan of gently simmering water. Making sure that the base of the bowl does not touch the water, stir the mix until the chocolate melts and a smooth shiny icing forms. Remove from the heat, stir in the butter and leave to cool.

To fill the cakes

Pour the remaining cream into a large bowl.Add sugar and whisk until the cream forms soft peaks.

For the curls

Break the chocolate bar diagonally. Peel them gently using a vegetable peeler to get the chocolate curls.Set the cake

Divide the cream (whipped for filling) between 2 of the cakes, stack them on top of each other and cover with the third one.Spoon the cooled chocolate icing over the top, allowing a little to ooze down the sides of the cake.Top with the chocolate curls and serve.

Italian chicken pasta

Ingredients

Pasta bows - 2 cupsShredded chicken 1 cupOlive oil - 2 tbspGarlic - 2 large cloves (crushed)Dried oregano - 1 tsp Tomato 400g (pured)Tomato ketchup 2 tbspSugar - 1/2 tsp (optional)Salt and pepper to tasteCilantro leaves fewParmesan cheese to top (grated)

Preparation

Bring a large saucepan of water to boil. Add the pasta and cook according to the packet instructions. Drain the pasta but save 2 tablespoons of the water. Meanwhile, heat oil in a saucepan over a medium heat. Fry garlic for about a minute. Stir in the tomato pure and oregano.Bring the sauce to the boil and reduce the heat. Half cover the pan and simmer for 15 mins or until the sauce has reduced by a third and thickened.Stir the shredded chicken into the sauce. Half-cover the pan and heat through for 2 mins, stirring occasionally. Add tomato ketchup and some sugar (if necessary) to the sauce and season with salt and pepper powder.Return the pasta to the saucepan. Add the reserved water and stir in the sauce until the pasta is coated.Now add some finely chopped cilantro leaves and give a quick mix. Remove from heat.Serve hot with grated cheese on top.Curried Sweet Corn Fritters (Tod man khao phad)

Ingredients

Sweet corn (fresh/frozen) 3 cups (kernels) / 4 ears (corn on the cob)Scallions / Spring onions 4 to 5 (finely chopped)All-purpose flour 4tbspRice flour 4 tbspThai red/green curry paste 2 tbspOyster sauce 1 tbsp (optional)Light soy sauce 1 tbspEgg 2 noFresh Cilantro / Thai basil leaves handful (roughly chopped)Salt and pepper powder to tasteOil for frying

Preparation

In a large mixing bowl, mix together the two flours, curry paste, oyster sauce, soy sauce and the eggs.Season with salt and black pepper powder. Add the corn kernels, scallions, cilantro and mix together. If the batter is a little dry, add 12 tbsp of water, a little at a timejust enough until the batter is in the right consistency.Heat enough oil for shallow-frying in a large heavy pan over a medium-high heat.Drop a tbsp of the batter into the hot oil and flatten using the back of a metal spoon to form a rough patty or cake. Fry for 23 minutes on each side until golden and fragrant.When cooked, remove with a slotted spoon and drain on paper towels to soak up any excess oil. Serve hot or at room temperature with a dip of your choice.Repeat, cooking in batches of a few at a time, so that the temperature of the oil does not drop.Eggplant Massaman Curry

Ingredients

Ripe red chillies -2 (seeded)Lemon zest- 2 tspGinger 2 inch piece (finely chopped)Cardamom pods 5 (crushed)Oil - 1 tbspOnion - 1 (finely chopped)Salt and freshly ground black pepper to tasteHot water 2 cupsCoconut milk 1 cupsCinnamon 1 small stickDark soy sauce 1 tspPotatoes 4 (peeled and chopped into bite-sized pieces)Baby eggplants 6 (halved lengthwise) Roasted unsalted peanuts 80g (coarsely chopped)Palm sugar 1 tbsp (optional)

Preparation

Make a paste of red chillies, ginger, lemon zest and cardamom pods with a few drops of oil.Heat the remaining oil in a large heavy-bottomed pan over medium heat. Add the onions and cook until soft. Then add the paste, salt and pepper powder and cook for a few more minutes. Stir in the hot water and coconut milk, bring to a boil. Add the cinnamon stick, soy sauce and cook on low heat for 20 mins. Add the potatoes and eggplants and cook for 20 more mins. Stir in half the peanuts and palm sugar. Adjust the flavours and remove from heat. Sprinkle rest of the peanuts. Ladle into bowls of warm rice and serve hot.Sesame Shrimp Toasts

Ingredients

Shrimp 250g (cleaned and roughly chopped)Scallions / Spring onions 2 (roughly chopped)Fresh ginger inch piece (peeled and shredded)Soy sauce 1 tsp Sugar tsp (optional)Asian sesame oil tspEgg white 1 no (beaten)Fresh cilantro few (chopped)Salt and pepper powder to tasteSandwich bread 3 large slices (crusts trimmed)Sesame seeds 2 tbspOil for frying

Preparation

In a food processor, combine the shrimp and scallions (white and green parts) and process until they form a paste. Transfer to a bowl and stir in the ginger, soy sauce, sugar, sesame oil and enough egg white to bind the mixture together. Now add the chopped cilantro and season with salt and pepper. Spread the mixture thickly over the bread slices and cut each slice into four triangles. Sprinkle the sesame seeds evenly over the top. Heat enough oil in a frying pan. Drop the breads with shrimp sides down and deep-fry for 2 mins until the shrimp paste is puffed. Carefully turn them over and deep-fry until the toasts are crisp and golden brown. Using a slotted spoon, transfer the toasts to paper towels and drain briefly. Serve hot with ketchup.Crispy Egg Rolls

Ingredients

For fillingOil 1 tbspScallions / spring onions 6 no (cut lengthwise)Green chilli 1 no (seeded and chopped)Carrot 1 no (julienned)Bell pepper / capsicum 1 no (julienned)Zucchini / cucumber (julienned)Bean / moong sprouts cupBamboo shoots / white cabbage cup (blanched)Soy sauce 2 tbspRed chilli sauce 2 tbspSalt to tasteOil for deep frying

For egg roll wrappersAll-purpose flour 2 cupsEgg 1 no (beaten)Salt 1 tspCold water cup

Preparation

For wrappers, combine all the ingredients and make a dough. Cover and let it rest for 10 mins.Meanwhile heat oil in a pan, add scallions and green chillies and saut for 30 sec.Now add the carrots, bell peppers and zucchini. Stir fry for about a minute.Throw in moong sprouts, blanched cabbage, soy sauce and chilli sauce, salt and give a quick stir.Remove from flame and let it cool.Now knead the dough again until smooth and pliable.Divide into equal sized balls.Roll out each ball into very thin sheet and cut into squares.Place an egg roll wrapper on a counter and spoon some of the vegetable mixture diagonally across the centre. Roll one corner over the filling and flip the sides of the wrapper over the top to enclose the filling. Continue to roll up to make an enclosed package. Seal the edges with water / egg. Repeat with the remaining wrappers and filling to make the egg rolls.Heat the oil for deep-frying in a wok or large skillet. Once hot, deep-fry the egg rolls, 3-4 at a time, until crisp and golden brown. Remove with a slotted spoon, drain on paper towels while you cook the remainder, then serve immediately.

Panang Chicken Curry

Ingredients

Unsweetened coconut milk 3 cupsThai red curry paste 1 tbspKaffir lime leaves, Thai basil 8, 2 sprigs(Or)Lemon zest, Mint leaves fewOnions 2 medium sized (finely chopped)Chicken breast 650 gRed bell pepper 1 no (julienned)Bamboo shoots 200gTamarind paste 4 tspSoy sauce 2 tspSugar 1 tsp

Preparation

Heat 1/2 cup coconut milk, Thai red curry paste and lemon zest in heavy large skillet over medium-high heat. Stir until mixture thickens, for about 2 minutes. Stir in remaining 3 cups coconut milk, onion and mint leaves; bring it to boil. Continue to boil until slightly thickened for about 5 minutes. Reduce heat to medium-low. Add chicken, bell pepper, bamboo shoots, tamarind paste, soy sauce and sugar. Simmer until chicken is cooked through, stirring often, for about 6 to 8 minutes. Serve hot with steamed rice.

Thai Chicken Sticks with MangoChile Barbecue Sauce

Ingredients

For skewersChicken tenderloins 450g (strips of breasts)Red chilli flakes 2 tbspCurry powder 1 tbspAsian sesame oil 1 tbspSalt and pepper powder to taste

For sauceTomato ketchup cupMango juice / pulp cupLime juice cupSoy sauce 2 tbspRed chilli-garlic paste 1 to 2 tbspGinger 2 tbsp (minced)Garlic 1 tbsp (minced)Thai / Italian basil 2 tbsp (roughly chopped)

Preparation

Combine the barbecue sauce ingredients in a bowl and mix well. Set aside about half the sauce.Combine the chicken, red pepper flakes, curry powder, oil, and salt and pepper in a bowl, and toss until evenly coated.Thread the tenderloins onto skewers and grill them until they are just done (34 minutes per side).Brush the chicken with the rest of the sauce during the last 30 seconds of cooking. To check for doneness, cut into one to make sure it is opaque all the way through.Arrange the chicken sticks on a platter with the small serving bowl of sauce for dipping, and serve immediately.Shrimp and Guacamole Tortilla Stacks

Ingredients

Wheat tortillas or corn tortillas 5 noRipe avocados 2 no (pitted and peeled)Lime juice 1 tbspTabasco sauce 4 tbspCilantro few (finely chopped) Spring onions / Scallions 4 no (trimmed and finely chopped)Salt and pepper powder to tasteShrimp 250g (cleaned and cooked)Oil for deep fryingPreparation

Cut the tortillas into circles with a pastry cutter. Heat the oil in a medium-sized saucepan. Drop the tortillas into the oil, a handful at a time, and deep-fry until golden.Do not overcrowd the pan, or the tortillas will not crisp up properly. Remove them with a slotted spoon, drain on paper towels, put aside, and allow to cool. In a bowl, mash the avocados with half the lime juice, a dash of Tabasco, chopped cilantro, the chopped onions, and salt and pepper to taste. When there are about 30 minutes left before serving, marinate the shrimp with the remaining lime juice, salt, pepper and chopped cilantro. To serve, pipe a little guacamole onto a tortilla using a piping bag, top it with another tortilla, pipe more guacamole on top, and finish with a shrimp and a little of the cilantro as a garnish.