Nita ~ehta's

Chinese
Cooking

@}Vita ~ehta'.s

Chinese
Cooking

B.Sc. (Home Science), M.Sc. (Food and Nutrition), Gold Medalist

@JVitael/iehta's

Chinese
cooking
Copyright2007 SNASf!? PubllshersPvt Ud ..:
WORLD AIGHTS RESERVED: The contents - en recipes, photographs ano drawings are original and copyrighled. NO portion of Ihis book shall be reproduced, stcrec in a retrleval system or Iransmitted by any means, electronic, mechanical, photocopying, recording or otherwise, without Ihewritten permission ofthepublishers While every precaution is taken in tila preparatioo 01Ihis book, !he publishers and the aulhor assume no responsibitity lor errors or omlssons. Neilher is any liability assumed ror damages resl,llting !rom!he use 01intormaon contained herein. TRADEMARKS ACKNQWlEDGED: Trademarks usad, JI any, are acknowledged as traeernarxs 01 !heir respective owners. These are used as reterence only and no trademark infringement is Intended upon.

ISBN 81-7869-158-2 Exclusive Distnbutar:

~'""TECH

UTHO PVT lTD, NEW DElHI

?rice: $ 5.95

Introduction

International Conversion Guide Chinese Ingredients and Sauces Chinese Cooking Utensils 9 VegetableCutting Methods 10

Contents
dry & stir tried

appetizers

12

34

Sweet Com VegetableSoup Hot & Sour Soup 14 Kimchi Salad 15 Chicken Spring RolIs 16 Steamed Dimsums 18 Com RolIs 20 Golden Fried Prawns 21

13

Dry Chilli Chicken 35 Spicy Honey Veggies 37 Hoisin Stir Fry Okra 39 Stir fried Snow Peas/Beans Crispy Honey Chicken 42 Chilli Garlic Noodles 44 Shrimp Egg Rice 45

41

saucy dishes

22

dessert
To!!eeApples 26 Glossary 01 Namesrrerms 46

46

Veggies in Szechwan Sauce 23 American Chopsueywith Vegetables Sweet and Sour Vegetables 29 Spicy Ginger Honey Fish 30 Chicken in Black Pepper Sauce 32 Chicken in Hot Garlic Sauce 33

48

I ntroduction

hinese food offers you complex and Iively f1avours: sweel, sour, hol, langy, piquanl and salty. There is a texlure contrasl belween crisp and

smooth. The vegelables are always brightly coloured. Keeping Ihese requirements in mind Ihe recipes have been arranged in an orderly manner lo achieve the desired results. In arder lo relain the colour and crunch 01 vegelables Ihey have lo be cut correctly, exposing the maximum surlace lo help Ihem lo cook lasler, which keeps them crunchy. 1have given a spedal section on lechniques for cutting vegetables and inlorrnation on special equipmenl, ingredients and sauces used in Chinese cooking. Enjoy !he lasle of China, aIl cooked in a simple manner in your own kilchen!

f~

INTERNATIONAL
WEJGHTS & MEASURES METRIC IMPERIAL 15 9 30 9 60 9 90 9 125 9 155 9 185 9 220 9 250 9 280 9 315 9 345g 375 9 410 9 440 9 470 9 500 9 750 9 1 kg v" oz 10z 20z 30z 4 oz 11' lb) 50z 60z 70z 8 oz Iv" lb) 90z 100z 11 30 mi 60 mi 100 mi 125 mi 190 mi 250 mi 300 mi 500 mi 600 mi 1000 mi

CONVERSION
MEASURES IMPERIAL 1 fluid oz 2 fluid
OZ

GUIDE
HElPFUL METRIC 3mm 6mm 1 cm 2cm 2.5 MEASURES IMPERIAL 1/8 in

These are not exact equivalents; they've been rounded-off to make measuring eesier.
UQUID METRIC

3 fluid oz 4 fluid oz 6 fluid oz 8 fluid OZ 10 tluid oz (h pint) 16 fluid OZ 20 fluid oz (1 pinl) 1% pints

14 in Y2 in
3,4 in 1 in 2 2%

150 mi 5 fluid OZ (14pint/l gill)

cm

5cm 6cm 8cm 10cm 13cm 15 cm

in in

3 in 4 in 5 in 6 in

oz

12 OZ('l4lb) 130z 140z 15az 16 oz (1 lb) 24 OZ11v"lb) 30 oz (2 lb)

CUPS & SPOON MEASURES METRIC IMPERIAL 1 mi 2 mi 5 mi 15 mi 60 mi 125 mi 250 mi

cm 20 cm
18 23 cm 25

7 in
8 in 9 in 10 in 11

14 tsp
1h tsp 1 tsp 1 tbsp lA cup Y2

cm

28 cm 30 cm

in

12 in (1ft)

cup

1 cup

HOW TO MEASURE
Whenusingthegraduatedmetricmeasuringcups,it is importantto shakethedryingredients loosely into the required cupoDo not tap the cup on the table, or pack the ingredientsinto the cup unless othetwise directed. Level top of cup with a knife. When using graduated metric measuring spoons, level top of spoon with a knite. When measuring liquids in the jug, place jug on a flat surface, check for accuracy at eye level.

OVEN TEMPERATURE
These oven temperaturesare only a guide. Always check the manufacturer's manual.

oc (Celsius)
Very low Low Moderately low Moderate Moderately high High Very high 120 150 160 180 190 200 230

F (Fahrenheit)
250 300 325 350 375 400 450

Gas Mark
1

Chins

lnqredicnts ond $OUCS

Befare actual cooking, check it you have all the necessary sauces and seasonings. There are several items that are important in Chinese cooking, e.q. soya sauce, vinegar,comstarch etc. These essentia/s wifl help you create eutnentic flavours. Start witt: a few basic items.

SOYA SAUCE, There are 2 kinds. One is dark and the other ts light. Bcth "are used for seasoning foods. It cannot be made at home. It ls easily available shops. in bottles in grocery

VINEGAR: It may be synthetic (acetie acid) or prepared from natural ingredients like rice, wine, sugar, fruits etc. The natural enes are better as the synthetical!y preparad chemical ones are too tart.

-.

dI

CHlIJ..I SAUCE (RED OR GREEN), This is a hot, spicy and tangy sauce green made from red or

BlACK BEAN SAUCE: This sauce is made from

fermented black beans. It has a pungent and salty flavour. It cannot be made at home. It is available ready made in bottles at shops.

chllties. vi negar and

seasonings. It le available ready made.

HOISIN SAUCE, Also called peking or barbecue sauce. This thick WQRCESTERSHIRE SAUCE: It is a thin dark, piquant sauce used to season spices. dishes. It ts made from tamarind, dry fruits, garlic, ginger and

brownish-red sauce is
made form soya beans, spices, garlic and chilJi peppers. lt s used both in cooking and as a condiment. It is avallable ready made in bcttles.

OYSTER SAUCE, Made from fresh oysters. Its special aroma and subtle sweetness enhance me flavours of most dishes. 1t ls used not only in cooking but also as a condiment. Sprinkle a few drops over stir-fried iceberg lettuce & you willlove

SESAME OIL, lt ls used as a flavouring, distinctive aroma. but not

usually for cooking. It has a stronq nutty taste & fragrant is Only a small quantity

required.ln cooked dishes a few drops of oil are usually added just prior to serving. It adds flavour to dips, salads and stir fry dishes.

. Available in bottles & cans, it is best

iD

refrigerate after opening.

STAR ANlSE

(Chakrl Phool):

DRY RED CHIW,

Dry red chillies are easily They are ~

The dried, hard, brown, star shaped fruit has a fennel flavour. It ls an important ingredient used in ffve spice powder. It can be substituted with fennel seeds. ..

available really them

in markets. hot. You can

deseed heat.

to decrease

their

CHINESE WINE,
FlVE SPICE POWDER, .... ..,.:=0>

There are many kinds of wine made from rice. Chinese substituted flavor. wine can be by ordinary dry sherry.

An aromatic bJend of 5 Oriental spices: 2 tsp peppercorns (saboot kali mirch),

Small amount ot this wine adds a mild

sweet and pungent. Grind together to a powder, sieve & use.

SESAME SEEDS (TIL1' These tiny, teardrop-shaped, tlat seeds are quite

CORNSTARCH: It is a white powder, which ts used to thicken sauces. visual appeal of food is Dissolve sorne cornstarch in little tap water to make a paste and add it to boiHng liquid. Remember to stir the sauce continuously, when the paste le being added. SOUPSTOCK CUBE, Stock ls an important agent for most soups and sauces. However, if you do not have stock ready or feel lazy to make a stock, you can SEAN CURD(TOFU, It is prepared from soya bean milk. There is firm tofu which ls good for stir frying, where as the soft silken tofu is added as lt is to dishes. Tofu resembles lndian Paneer in taste & looks. SNOW PEAS/MANGETOur, They belong to the pea family and use green beans. Whole pod ls edible. Snap off the stem end 01 pea pod and pull the thread. use stock cubes mixed in water instead. Stock cubes are available as small packets. These adding the cube before you put befare using it. %~ "\ ~~ .

enhanced, when coated with these seeds.

are very salty, so taste the dish after ~~:!

-~

more salt. Always crush the cube 10 a powder

==~-.
lI!Ij

are used in cooking just like we 1"'II... U!:3

.~'!IiJ~
7

GREEN ONlONS (lIARA PYAZ), These are also called scallions or spring onions. In the absence of these, you can substitute them with regular onions. The green and white part, both are used. Add green part just at 1heend of cooking.

CHINESE CABBAGE cabbage):

(wongnga

bak/napa

It looks like a tightly packed cos lettuce. crinkled lt has firm, pale green, leavea. If unavailable,

ordinary cabbage can be used.

BOK CHOY (CHlNESE CHARO), BAMBOO SHOOTS: A variety cabbage. of Chinese Also called 11has

spoon cabbage. easily available.

dark green leaves with a white stalk and is used for stir frying. Both staJk and the leaves can be used. lt is cooked only for AGAR-AGAR: This is a dried seaweed. The white fibrous strands can be crushed to a powder in a small grinder. It requires soaking and is used like gelatine. lt is used for puddings and as a setting agent. OYSTER MUSHROOMS, These soft mushrooms are shaped like a fan. Delicious in flavour. Use them as soon as possible. BEAN SPROUTS, These are shoots of moong beans or soya beans. The texture is crispo To make bean sprouts at home, soak green beans (saboot moong da~ for about 8 May be white or black. To prepare for at least for 2-3 days, remembering to wet Ihe cJoth each day. When the shoots are long enough, wash carefully in water. Fresh bean sprouts will keep for 34 days if refrigerated in a plastic bago
}2 }2

a minute, so 1hat it retains its colour and texture.

Store in fridge. Available in dried form also.

cup 01 DRIED MUSHROOMS, dried

mushrooms for cooking, soak them in hot water hour to Discard soften. They sweu in size after soaking. any hard stems. Cut into required size and use. They harbour a 101 of dust and grit, so it is necessary to wash them well after soaking. They are added to dishes only for the last few minutes of cooking, to retain the crunchy texture. Used in soups and stlr-fnes.

Chins Cookinq Urcnsils

Befare actual cooking, check if you have all the necessary utensils. There are several items that are indispensable in Chinese cooking, e.q. wok and wok strainer etc. These essentials will help you create authentic flavaurs. Start with a few basic iterns. WOK, lt is a deep pan, round bottomed with a single or double handJe on the sides. A wok is ideal not only for stir-frying but deep-frying and simmering also. Chinese cook everything in a wok - from soups to rice to main course dlshes. Choose a heavy bottomed one. Non stick woks are also available. The wok comes in various sizes, the bigger the better. The most functional size is the 11-12 inch (28- 30 cm) round wok. Sometimes

it's fitted with a lid

and an inner rack so you can steam vegetables and fish in tt. The wok is deep, so you can boil rice and make soup in it. 11srounded sides previda enough red-hot surface for stir-frying foods quickly, usuaHy in 3 to 5 minutes. The Indian kadhai is similar to a wck. You can use it in the absence of a wok. But , buying a Chinese wok ls much worth the investment!

WOK STRAlNER, A special strainer used to remove deep-fried pieces of food al! together from oil at one time. Also useful for b!anching food in hot water. Choose one which ls slightly smaller than the wok. If n01 available, substitute with a single handle metal straner. STEAMlNG RACK (BAMBOO BASKETS), An essential tool for steaming tood, made of bamboo which allows steam to rise efficiently. Place the steamer basket on a wok with %" of boiling water as a single steamer or stack in several tlers so various dishes can be steamed at a time.

ladle has a sturdy jolnt and an easy-to-hold handle.

IADLE, Perfect for stir-frying and braising any food in a wok. The preferred

CHOPPING BOARD,

The Chinese use a big heavy chopping board on which they chop almost everything with a broad flat knife. An ordinary board of a moderate sze can be used. CHOPSTlCKS, These are thin long sticks, generally made of wood, and are used by ~ the Chinese to eat with as well as to stir food whlle cooking.

vcqetcble Cuttinq r-tcthods

CHOPPING, TO CUT INTO SMALL PIECES ,--------, DICING, TO CUT INTO VERY SMALL SQUARES The vegetables are cut into lengthwise into slices and then holding on firmly, give the sliced vegetable a quick turn at a right angle. Now cut the sliced vegetable again
b..l~,-"-,~ _

dice or small cubes. The vegetables are first cut

are kept together and further cut into 14 inch

_j

into slices which will result in finely chopped pieces. Onions and tomatoes are usually chopped in the reclpes. DIAGONAL SUCES, TO CUT VEGETABLE SLlCES IN A SLANTlNG MANNER The vegetables are cut into thin slices in a slanting manner in such a way that there are more exposed

pieces. JUlliENE: TO CUT INfO THIN MATCHSTlCK LlKE PIECES The vegetables are cut into ,---._----, thin sllces lengthwise. The slices are stacked together and cut lengthwise to get thin match sticks. Carrots and

surfaces. Vegetables such as asparagus, carrots, celery or green beans are diagonally sliced.

_'''''CJ" ~~....

cucumber good.

juliennes

RINGS AND HALF RINGS: TO CUT THE VEGET ASLES W1DTHWlSEINTO ROUNDS Vegetables like onions or __ bell peppers are cut widthwise to get rounds. The onion siices are then separated to give full rings.
","= '---l

..-~..,---=-

is specified in each individual recipe. Tomatoes, carrots, mushrooms, onions etc. are sliced in quite a few recipes. L_---"_"""''---_J

For half rings,

cut the

vegetables rst into half and then cut widthwise to get half rings. When opened the half rings look like thin strips of onion and can be used as shredded onion also.

PIECES The vegetables are cut into thin strips or shreds. Spinach, lettuce, cabbage are all shredded. Carrot can L_-'--'-_~~ be grated on the big hales of a grater to get shredded carrot.

10

CARROT OR RADISH FLOWERS: These in dishes. dish flowers Chinese If the requires

CARRQT LEA.VES: CUT A CARROT INTO VERY SLANTING

are usually seen Cut a big carrot lnto very thin and very slanting slices. Make "V" notches on Ihe side lo gel

round slices of carrots, cut the carrot into round flowers instead. lt enhances the laok of stir tried dishes. Far carrol flowers, peel a thick, big carrot. Cut into two pieces to get 2 shorter lengths. Firmly holding the carrot upright, with a small sharp knife, make 1/8 inch bread and deep lengthwise cuts along the length of the carrot. Tilt the knife slightly lo take out the thin long piece from the cut lo get a groave. Make 2-3 more grooves leaving equal space between them. Carefully, cut the carral into round slices. TRIANGUlAR PIECES: cut a bell pepper tnto 4 pieces lengthwise. Cut each piece al an angle, lo gel a small Iriangle 01 about 1". Cut the left over strip Into half, giving a slan! cut in the opposite direction al the centre lo gel 2 more triangles. Similarly you could gel triangular pieces 01tomatoes also. Coloured bell peppers really look good when cut Into this shape.

11

Sweet

[orn

Uegetable
Serves 4

Soup

The best known and best loved Chinese soup 01all time! No need to go to a restaurant when you get the craving lor your lavourite soup!

1 cup cream style sweet corn, canned 4 cups stocklbroth/water 1 tbsp oil l cup finely chopped carrot l cup finely chopped cabbage 2-3 green beans - very finely chopped % tsp green chilli sauce y, tsp red chill sauce 1 tbsp vinegar, l tsp pepper 1 tsp level salt, or to taste Y2 tsp sugar, or to taste 1 tsp light soya sauce 5 tbsp cornstarch dissolved in % cup water

Mix cream style corn with 41/2 cups water in a deep pan. Bring to a boil. Boil for 5 minutes.

3 4 5

Meanwhile heat 1 tbsp oil in a nonstick pan, add Ihe vegetables. Saute for 1 minute. Add Ihe sauteed vegetables to Ihe simmering soup.
Sirnmer for 1 minute.

Add salt, sugar and pepper to the

soup.

Add comslarch paste and cook for 23 minutes tiII Ihe soup Ihickens. Add just a litllesoya sauce, taking care not to discolour Ihe soup. Serve hot,

TiP -----------Sweel Corn Soup wilh Fresh Corn For Iresh corns, grate 5 large corns and pressure cook grated corn with 9 cups water and 10 tbsp sugar to give 2 whistles. Keep on low heat lar 6-7 minutes. Remove trom heat and let it cool down. Proceed Irom step 2.

Add chilli sauces and vinegar. Simmer for 1-2 minutes.

13

Hot

(i'

Sour

Soup

Youcan get addicted to the heady excitement of this soup! Tomake a non-vegetarian version boit 200 9 chicken with the banes, in 6 cups of water till chicken is tender, about 7-8 minutes. Use the chicken liquid instead 01 the water in the recipe. Debone boiled chicken and shred into small pieces and add along with the vegetables. You may omit the mushrooms. Serves 4-5

If dried mushrooms are available, soak lhem in water for V2 hour to salten. Wash thoroughly to dean lhe dirt in thern. Cut away any hard portian and lhen cut into smaller pieces. Heat 2 tbsp oil. Add chilli paste and garlic. Give it a quick stir. Add beans and rnushrooms. Stir fry for 1-2 minutes on high heat. Add cabbage and carrots. Stir for a few seconds. Add 5 cups water and the soup/ stock cubes.Add sugar,salt, pepper,

2 3 4
CHILLI-GARLlC PASTE Y2tsp red chilli paste y, tsp minced garlic, 1 tbsp oil OTHER INGREDIENTS 2 tbsp oil 1-2 tender green beans - sliced very finely (3-4 tbsp) 1 tbsp dried mushrooms or 2 fresh mushrooms - chopped y, cup chopped cabbage y, cup thickly grated carrot -6 cups water 2 soup/stock cubes - crushed 2 tsp sugar, 114tsp salt y, tsp pepper powder,or to taste Y2-1 tbsp soya sauce, 2-3_tbspvinegar 2 tbsp tomato ketchup 6 tbsp cornstarch mixed with Y2cup water

soya sauce, vinegar and ketchup.

Boil for 2 minutes. Add cornstarch paste, stirring continuously. Cook for 2-3 minutes till lhe soup turns thick. Serve hot.

TiP ------------

How much Soya Sauce lo add?

Soya sauce becomes darker in ca/our and concentrated on keeping. If you have an old bottle 01 soya sauce Iying around, use sparingly and watch the colour 01 the soup. More can be added later according to the desired colour.

Kimchi

is a lamous Korean condiment made 01 pickled cabbage leaves. This salad version captures the authentic tlavour tor you. Serves 4 INGREDIENTS METHOD

4 cups cabbage cut into 1" squares, preferably Chinese cabbage 1 tsp salt, 14cup vinegar DRESSING 1 tsp red chilli paste Yo tsp salt, 2 tsp sugar 2 tsp soya sauce, 1 tbsp vinegar 2 tbsp tomato ketchup 1 tbsp red chilli sauce

Sprinkle sal! and vinegar on cabbage kept in a bowl. Crush cabbage well with the fingers. Keep aside covered for 30 minutes. Strain cabbage. Leave it in the strainer for 15 minutes for lhe water to drain out completely. Add all ingredients of lhe dressing to the cabbage. Toss lightly so that the paste coats the cabbage. Let it stand for 30 minutes. Serve at room temperature.

2 3

Chi[ken
These defailed instructions

Spring
Serves 4

Rolls

wilf ensure success every time - beca use you can't stop f!ating them!

INGREDIENTS SPRING ROLL WRAPPERS y, cup plainflour(maida) % cup cornstarch 1 egg white,y, tsp salt 14-% cup water FILLlNG

1 tbsp oil,y, tsp mincedgarlic 1 egg, 1 onion- cut intosiices 2 tbsp coriander,Y2 tsp salt y, tsp pepper, 1 tsp soya sauce
MIX TOGETHER 150 g/4oz chcken- cut intothinstrips 2 tbsp cornstarch,Y2 tsp salt

boilingwater and boilfor 1 minute. Remove fromwater.Heat 1 tbspoil. Add garlic.Stir. Break an egg in it and scramble it quickly lor 5-10 seconds. Add onion and coriander, cook lor a lew seconds. Add boiled
chicken, soya sauce, salt and

pepper to taste.

1
2

To prepare the wrappers, siftplain

flour and cornstarch in a mixing

4 5 6

bowl.Addegg and beat to break all lumps. Add salt, pepper and enough water to get a thin pouring balter. Leave aside lor 15 minutes. Heat a srnall non stick pan/skllet with 1 tsp oil. Rub Ihe oil to grease the base al Ihe pan. Remove pan frorn heat and pour a ladle full 01 batter, Rotate Ihe pan to cover Ihe base, immediately remove the excess balter in the bowl 01 balter. This way you avoid getting a thick pancake! Return pan to hea!. Cook for about 1/, minute, till the sides star!to leaveIhe pan. Remove from
pan on to a floured surface.

To assemble wrapper, spread a pancake on a flat surlace. Spread sorne lillingon one edge. Fold in lj," frorn the right and left sides. Holding on, lold the top part to cover the lilling. Ron on to get a rectangularparcel;makingsurethat all Ihe lillingis endosed. Seal edges with cornstarch paste, made by dissolving 1 tsp 01 cornstarch in 1 tsp 01 water. Chill for 1/, hour in the Iridge, it gives beltershape. Cover all wth a plastic wrap/ding lilm to prevent drying. Heat sorne oil in a largefryingpan for deep frying. Reduce heat and put Ihe rolls,lolded side down lirst
in oil. Turn sdes, to make t crisp

3
16

For lilling,mix chicken strips with cornstarch and sal!. Boil 4 cups water. Add the coated chicken to

and golden frornallsides. Drainon paper napkins/absorbant papero Cut into 2 pieceswith a sharp knile and serve hot wilhchilli sauce.

Steamed

Dimsums
Serves 12 lilling aside to cool,

A delicious vegetable filling for these steamed appetisers.

1,4

% cup rice flour or cornstarch

1 tbsp oil, Y2tsp salt

WRAPPERS cup plain flour (maida)

3 4 5

Take out the dough and farm marble sized smal! bal!s. Rol! out flat, as thin as possible into small

rounds of 2V211diameter.
Put 1 heaped tsp of the filling on one side and fold over to form a semicircle. Stick the edges with water. Pleat the joint edges and then slightly fold the pointed ends to give it a little rounded shape. Make al! dimsums. Steam for 10
minutes.

FILLlNG 1 onion - finely chopped 6 mushrooms - chopped very finely 1 tsp ginger-garlic paste 2 green chillies - finely chopped 1 large carrot - grated 2% cups very finely chopped cabbage 1 tsp salt & % tsp pepper powder, or to taste, 1 tbsp vinegar, % tsp soya sauce RED HOT SAUCE 2-3 dry, red chillies - desseded & soaked in )4 cup warm water ter 10 minutes 6-8 flakes garlic, 1 tsp coriander seeds 1 tsp cumin seeds Ueera), 1 tbsp oil % tsp salt, 1 tsp sugar 2-3 tbsp vinegar, % tsp soya sauce

For chutney, grind the soaked red chillies along with the water, garlic, coriander seeds, cumin, oil, salt and sugar to a paste. Add soya sauce
and vinegar to taste.

1 2

Sift maida, cornstarch and salt together. Add oil and knead wilh enough water to make a stiff dough 01 rolling consistency. Keep in a cooI place covered with a cling wrap for 30 minutes. Heat 2 tbsp oil in wok for the lilling. Add lhe chopped onion. Fry tilI it tums soft, Add mushrooms and cook further for 2 minutes. Add green chillies, carrot, cabbage & ginger-garlic paste. Stir fry on high llame far 3 minutes. Add salt, pepper, vinegar and soya to taste. Remove lrom heat and keep the

18

[orn

Rolls

A stice ot bread is a short-cut to making these sesame crusted rolls.

Makes 16 pieces

2 3 4 5
4 siices offresh bread
FILLlNG

Add garlicand green chilliand stir for a second on medium heat. Add
1 cup cream style sweet corno Mix

well and cook for a minute. Add tomato ketchup, salt, pepper and vinegar. Cook for 2 minutes till almost dry. Remove from heat Coo!. Cut the sides of a slice, keep if flat on a rollingboard. Press, applying pressure with a rolling pin so that the holes of the bread close. Keep aside. Similarlyrollthe other slices.
Mix cornstarch with water in a wide

dish, big enough to hold the complete rol!. Spread a layerof the fillingon each bread. Rollbread carefully. Stickthe end usingthe cornstarchpaste. Cut edges of the rollto neaten them, if
required.

2 tbsp oil, y, cup finelychoppedonion y, tsp crushed garlic 1 green chilli- deseeded & chopped
1 cup cream style sweet corn, (buy a tin,

6
7

Scarter 1 tbsp white sesame seeds and V2 tsp black sesame seeds on a plate. Dipthe rollin cornstarchbarter and
roll over sesame seeds. Wrap in a

store the rest inthe freezer) 1 tsp tomatoketchup,y, tsp salt 14tsp pepperto taste, 1 tsp vinegar
COATING 3 Ibsp comstarch, 1,4 cup water 1 tbsp white sesame seeds y, tsp blacksesame seeds

clingwrap or foiltillserving. Toserve, pan fry/deep fry each roll in hot oil till golden. See that the
roll turns a nice golden befare you

remove from oil so that the bread s crispoCut each roll into 4 pieces with a bread knfe and serve hot.

1
20

Heat oil in a pan, add onion. Cook

till onion turns golden.

liolden

Fried
Serves 4

Prawns
In a bowI mix aH ingredients 01 lhe marinade. Marinate the prawns in it lor at least one hour in lhe fridge. Mix aH ingredients 01 lhe balter till smooth. Pick up the prawns lrom the marinade and pat dry. Roll over a little cornstarch spread out in a plate. Dp the prawns in balter Heat oil. Reduce heat and pul 5-6 prawns al a time in oil. Fry lor 2-3 minutes on medium heat. Serve hat wilh chilli sauce.

Tender and juicy prawns - cnsp on the outside!

(250 g/8 oz) 12 large shrimps/prawns cleaned & deveined, 1 tsp lemon juice Y2 tsp salt, 2 tbsp cornstarch MARINADE 1 tsp soya sauce, 1 tbsp wine or sherry % tbsp vinegar 1 tsp saIt, y., tsp pepper BATTER 1 egg white, 3 tbsp comstarch a pinch baking powder y., tsp white pepper, Y2 tsp salt 1 tbsp oll, 1 tbsp sesame seeds

2 3 4 5
Note:

JI

Wash prawns. Rub lhem well wilh lemon juice and sal!. Keep aside lor 15 minutes. Wash and pat dry.

desired you can marinate the shrimpslprawns without removing the tail.

21

Ueggjes

In Szar huran Sauce

Serves 4

The Szechwan region ot China makes generous use of red chillies. Here 7 different vegetables as well as tofu or paneer are tossed in a red bot sauce.

100 g/3 oz tofu or paneer - cut into

triangles
4-5 florets of braccoli or cauliflower 4-6 babycorns - cut into 2 pieces diagonally

If usingdriedblackmushrooms,put thero in a pan. Cover with water.

Boil. Simmer for 2 minutes. Remove from hea\. Keep aside for
10 minutes. v\.lash severa! times.

1 carrat - s/iced diagona/{y

6-8 leaves of bokchoy or spinach 2-3 dried black mushrooms or fresh

mushrooms
1 bell pepper - cut into 1" pieces 2 tbsp bamboo shoots (tinned) - cut into

Break off any hard stem portian and discard. Wash severaI times scrubbingwelI,to clean the hidden dirt, Cut into pieces.

thin diagonal siices

SZECHWAN SAUCE 4 tbsp oil 1 tbsp minced garlic 1 tsp chilli paste 1 onion- cut into 1" pieces 2 cloves (laung) - crushed 3 tbsp ready-made tomato puree 2 tbsp tomato ketchup 1 tsp red chilli sauce

2 tsp soya sauce

14 tsp pepper

Y2tsp salt or to taste

1 tsp sugar, or to taste

1Y2 cups water

2 soup/stock cubes

3 tbsp cornstarch mixed with % cup water

If using bokchoy or spinach, trim

the stem, remove any discoloured leaves. Tear into 2" pieces.

23

5 6
7 3
Boil4-5 cups water with 1 tsp salt. Remove fromheat. Addbroccolior
cauliflower, baby corns, carrots and

To prepare the sauce, heat 2 tbsp

oi! again in the same pan. Remove

from heat. Add garUcand red chilli paste. Stirtillgarlicstarts to change

its colour.

Addonion,Saute for 1 minute.Add

claves, tomato puree, ketchup, red

chilli sauce, Soya sauce, pepper, salt and sugar. Cook for 1 minute on low heat.
Add water mixed with seasoning

cubes, give one boil. Addcornstarchpaste,stirringall lhe

time. Cook for 2 minutes on low

8 9

heat. Addbamboo shoots. Remove from heat. Keep aside till serving
time.

bokchoyor spinach. Leave veggies in hot water for 1-2 minutes and strain. Refresh in cold water and keep aside tillserving time.

Heat 4 tbsp oil in a pan. Shallow

fry lhe tofu tillgolden. Remove tofu

To serve, heat the sauce. Add lhe soaked mushrooms,tofu,blanched vegetables and bell pepper. Bring to a boil and simmerfor 1 minute. Serve.

from pan.

25

American

Chopsuey

with

Uegetables

Crisp-fried nood/es will absorb sauce and tum /imp if mixed wilh Ihe vegelab/es loo much in advance - so assemble the dish only just befare serving and experience the wonderful crunch of Ihese nood/es!

Serves 4
INGREDIENTS CRISPY NOODLES 125 g/4 oz noodles 1 tbsp cornstarch 2 cups oil for frying VEGETABLES IN SAUCE 1 carrot - shredded 8 green beans or snow peas 1 bell pepper - shredded 1 onion - shredded % cup cabbage - shredded % cup long bean sprouts 2 cups water y, tsp white pepper, salt lo taste 3 tbsp oil 1 tsp soya sauce, 1 tsp vinegar 4 tbsp tomato ketchup 3 tbsp cornstarch dissolved in % cup water

Scrape carrot, string green beans or snow peas. Shred a11 vegetables into thin long strips - bell pepper, onion, cabbage, carrot and green beans or

snow peas.

1 2

To prepare crispy noodles, bol noodles till slightly soft. Strain and refresh in caldo Leave in the strainer for all water lo drip off. Sprinkle 1 tsp oil on the noodles and spread out on a tray for 15 minutes to dry. Sprinkle carnstarch on noodles to absorb any water present. Heat about 2 cups of oil. Add half of !he noodles. Stir, turning sides till noodles are golden in calour and form a nes! like appearance. Remove from oil. Drain on absorbent papero Fry !he remaining noodles in the

same way. Cool and use or stare in

an air tight tin till further use. 26

Heat 3 tbsp of oil. Except sprouts add a11the remaining vegetables. Stir fry for 2-3 minutes.

Add sprouts, pepper and sal!. Stir fry for 1 minute.

6
7 8

Addsoyasauce,vinegarand tomato ketchup. Cook for v, minute. Add 2 cups water. Bringto a bol. Add cornstarch paste, stirring continuously. Cook for about 2 minutes, till thick, Keep aside.

To serve, spread crispy noodles on

a serving platler, keeping aside a few for the top.

10 TopwilhIhepreparedvegetables. the remaining crispy 11 Sprinkle noodles on top. Serve ho!.

27

Sweet

aru Sour
Serves 4

Uegetables
Add tomato ketchup, vinegar, soya sauce, sugar, salt and stock-cube. Keep aside. Heat 2 tbsp oil in a wok. Add white of onions, garlic and red chilli paste. Stir for a minute. Add remaining vegetables cucumber, pineapple and bell pepper. Stir for a minute. Add the vegetables in pineapple syrup to the wok. Bring to a boil. Add cornstarch paste,stirring all lhe time. Cook for 2 minutes on low heal. Serve hot wilh rice or nooclles.

This easy recipe makes a winner every time.

1 carrot - cut into diagonal slices 4-5 medium florets cauliflowers 6-7 si ices of cucumber 1 small bell pepper - cut into Y2' pieces 2 siices tinned pineapple y, cup pineapple syrup or juice 2 tbsp oil 1-2 green onions - cut into slices y, tsp red chilli paste 1% tsp roughly crushed or minced garlic 14cup tomato ketchup 5 tbsp vinegar Y2 tsp soya sauce 4 tsp sugar Y2 tsp salt or to taste 1 stocklsoup cube - crushed 3 tbsp comstarch mixed in cup water

2 3
4

5 6

Boil 1 V, cups water with V, cup pineapple juice. Add carrot and cauliflower. Boil for 2 minutes.

29

Spiey

liinger

Honey
Serves 3-4

Fish

Batfer-fried fish in a delicate sauce - you willlove it!

INGREDIENTS 150 g/4 OZ sliced lish (boneless) - cut into 1" pleces y, tsp salt, 1 tbsp lemon juice BATTER Y2 tsp salt 1 tbsp ginger-garlic paste 4 tbsp egg, about 1 egg 2 tbsp cornstarch, 2 tbsp flour (maida) 1 tbsp red chilli paste VEGETABLES y, bell pepper - cut into 1" cubes 14red bell pepper - cut into 1" cubes 14yellow bell pepper - cut into 1" cubes 1 green onion - sliced thickly and diagonally, including the greens 2 Iresh red chillies - cut diagonally into 1" length SAUCE 1 tbsp oil, 1 tsp minced ginger 1 tsp red chilli paste 250 ml/8 oz stock (1 cup) 1 tsp salt 1 tbsp honey a pinch of red colour, 1 tsp white vi negar 4 tbsp cornstarch mixed with y, cup water/stock 1 tsp ginger juice (grate a piece 01 ginger and squeeze)

3 4 5 6
7

Dip fish in balter and deep fry till for 1-2 minutes on medium heal. Check for doneness. The fish should turn white and flaky. It should not be pink from inside. Keep fried fish aside. Heat 1 tbsp oil in a wok, add chopped ginger and stir for a few seconds. Add the vegetables and the chilli paste. Stir again for a few seconds. Add stock, salt, honey, colour and vinegar. Stir to mix well. Add the fried fish.

8
1
Wash fish well. Rub salt and lemon juice on the fish, Keep in Ihe fridge for 1/, hour. Wash and pat dry. Make a balter of coating consistency

Add cornstarch paste and mix well. Let the sauce come to a boil. Sirnmer for Y2 minute. Remove from heat and add ginger juice. Mix well and serve hot with rice or noodles.

2
30

wth aIJ the ingredienls of Ihe balter.

Chlckan

in Btack
Serves 4

Pappar

Sauce

Delectable chicken morsels are carefully seasoned with black pepper.

1
2 3

Cut chicken into 1" pieces. Marinate the chicken in all the ingredients 01 the marinade and keep aside for at least 1/2 hour. Heat oil in a wok or a kadhai and deep fry lhe chicken for 2-3 minutes on medium heat. Drain and keep aside. Do not let the chicken be in the oi! for a longer time as it gets overcooked and turns hard. For the sauce, heat 2 tbsp oil. Reduce heat add ginger, garlic and peppercorns. Cook till garlic starts to change colour. Add black pepper, soya sauce, vinegar and fried chicken. Add water mixed with cube or chicken stock. Add enough water (V2 cup approx.) mixed with cornstarch. Cook stirring till it turns to a thick saucy consistency. Add salt to taste. Add greens 01 green onion. Remove from heal. Serve hot,

4
200 g/6 oz chicken (boneless) - cut into 1" pieces greens of 1 green onion - cut nto W' pieces SAUCE 2 tbsp oil ;, tsp peppercorns (saboot kali mirch) y, tsp chopped garlic, y, tsp ginger paste 1 tsp freshly ground black pepper ;, -1 tsp soya sauce, 1 tsp vinegar 1;' cups water mixed with 1 chicken soup cube OR 1Y2cups chicken stock/broth 4 tbsp cornstarch MARINADE 1 egg, y, tsp salt, 2 tbsp cornstarch 2 tbsp flour (maida) 32

[hicken

in

Hot
Serves 4

liarlic

Sauce

A treat for garlie lovers and chicken lovers as well!

200 g/6 OZ boneless chicken - cut into 1" cubes 1 tbsp oil, 1 tbsp chopped garlic 1-2 green bell pepper - cut into W' cubes 1 green onion - sliced diagonally 1Yz cups chicken stock or water mixed with 1 soup cube salt to taste Y2 tsp sugar 1 tsp red chilli paste 1 tbsp vinegar 11-2 tbsp tomato ketchup 2 tsp soya sauce 3 tbsp cornstarch MARINADE 1 egg, 1 tsp salt, 1 tbsp crushed garlic 2 tbsp cornstarch, 2 tbsp flour (rnaida)

2 3
4

Heat oil in a wok. Oeep Iry the chicken lar 2-3 minutes on medium heat tillvery light golden. Drain and keep aside. 00 not let !he chicken be in the oil lar a longer time as it gets overcooked and turns hard.

For the sauce,

heat 1 tbsp oil. Reduce heat add white par! 01 green onion and garlic. Add bell peppers. Stir. Add stock, salt, sugar, chilli paste, vinegar, tomate ketchup and soya sauce. Let it come to a boil. Add chicken and mix well.

5
6 7

Add enough water (V2 cup approx.) mixed with cornstarch. Cook stirring till it turns to a thick saucy consistency. Add greens 01 green onion. Remove !rom hea!. Serve hot.

Cut the chicken breast into even sized pieces. Marinate !he chicken in all !he ingredients 01!he marinade and keep aside lar at least V2 hour.

33

Dry

Chilli
Serves 4

Chi[ken

A no-fuss, easy-to-make-dish- what a boon for the busy cook!

300 g/10 02 chicken - cut into pieces 2 tbsp oil 6-8 green chillies - slit lengthwise 1 tbsp crushed garlic 1;2 onion - cut into 1" pieces y, green bell pepper - cut into 1" pieces 1f2 tsp sugar y, tsp salt, y., tsp pepper 1 tsp red chilli paste 3 tsp soya sauce, 1Y2 tbsp vi negar 3 tbsp tomato ketchup 2 tbsp cornstarch mixed with 1,4 cup stock/water MARINADE 1 egg, 1 tsp salt, 1 tbsp crushed garlic 2 tbsp cornstarch 2 tbsp flour (maida)

1
2

Cut the chicken into even sized pieces. Marinate the chicken in al! the ingredients of the marinade and keep aside for at least V2 hour. Heat oil in a wok. Oeep fry the

3
4

Heat 2 tbsp oil. Fry green chillies lightly and remove. Heat the remaining oil. Reduce heat add onion and garlic. Str. Add bell peppers. Stir for 2 minutes. Add salt, pepper, sugar, chilli paste, soya sauce, vi negar and tomato ketchup. Stir. Add cornstarch paste. Stir. Add chicken and mix well. Add green chillies. Stir well to get the chicken coated with sauces.

chicken for 2-3 minutes on medium heat til! very light golden. Orain and
keep aside. Do not let the chicken be in the oil for a longer time as it gets overcooked and turns hard.

5
6

35

Spiey

Honey
Serves 4

Ueggies

A colourful and crunchy vegelable medley lightly coaled wilh honey-flavoured sauce.

1 large carrot, 5-6 mushrooms - trirn stalks and keep whole 4-5 baby corns - cut lengthwise Y2cup broccoli florets- cut nto small, flat florets, 1 cup cauliflower florets 1 onion - cut into 8 pieces and separated 1 bell pepper - cut into Y2' cubes 4 tbsp oil 1-2 dry, red chillies - broken into bits & deseeded 1 tbsp crushed % tsp salt and y. tsp pepper, or to taste 2-3 tsp red chilli sauce 2% tbsp tomato ketchup 1 tsp soya sauce, 1Y2 tbsp vinegar 3-4 tsp honey, according to taste 3 tbsp cornstarch, Y2 cup water 1 soup cube

3 4 5 6

Dissolve cornstarch in 1/2 cup water. Add soup cube and keep aside. Heat 4 tbsp oil in a wok. Reduce heal. Add broken red chillies and garlic. Stir and add onion, mushroom, baby corns, carrots and cauliflower. Add salt and pepper. Stir lar 1-2 minutes on high flameo Add bell pepper. Reduce heal. Add chilli sauce, tomato ketchup, soya sauce, honey & vi negar. Lower heat & stir lar 1/2 minute. Add lhe comstarch paste. Cook till the vegetables are crisp-tender and lhe sauce coats lhe veggies.

1 2

Boil 4 cups water wilh 1 tsp salt. Peel carral. Orop lhe whole carrot, mushroom, cauliflower and baby corns in boiling water. BaH lar a minute, remove fram heat and strain the vegetables. Relresh veggies in cald water. Cut blanched carrot into v.o' lhick round 51 ices or flowers. To make flowers, make slits or grooves along the length 01 the boiled carrot, leaving a little space between lhe slits. Cut the grooved carrot widthwise into slices to get flowers.

TiP ----------How much soya sauce to add? Soya sauce adds colour too, besides enhancing flavour. Differenl types 01 soya sauce are available - dark & lighl. Also, illhe soya sauce has been Iying around in tne house lar a lew monlhs, it gels concentraled and even asma" quantity 01 it, imparts a dark colour lo Ihe load. II is always better lo add a lesser quanlity 01 Ihe sauce and add more later according fa the colour of Ihe dish. Toomuch soya sauce spoils Ihe colour 01 Ihe dish somelimes! 37

Hoisin

Stir

Fry

Okra

Keep the batter-tried okra ready. Just betore serving toss it in hoisin sauce - the okra will retein tts crunch. Hoisin sauce is commercially available, but can be reptecec by tomato ketchup it necessary:

Serves 4
INGREDIENTS 250 gl8 02 okra (bhindl) - slice into 2 pieces lengthwise 1 onion . cut nto 8 pieces 1 tbsp oil, 1 tsp ginger-garlic paste 2-3 tbsp Hoisin sauce
1 tbsp soya sauce

2 3 4 5 6
7

Mix all ingredienls 01 !he balter in a big bowl, adding enough cold water (about V4 to V2 cup) to get a coating balter 01 pouring consistency. Do not make !he balter too thick or too thin. Dip !he okra in balter and mix weU. The batter should coat the vegetable Iightly. If not, sprinkle 2

2 tbsp red chilli sauce, \4 tsp salt 1 tbsp cornstarch mixed with \4 cup water oil for frying THIN COATING BADER Y2 cup cornstarch 2 tbsp plain flour (maida) 1 tsp ginger-garlic paste, y, tsp salt \4 tsp white pepper powder 1 tsp soya sauce, % tsp vinegar 1 tsp lemon [uice 1M. cup water, approx.

tbsp more cornstarch

on the

vegetable and mix well. Deep fry in hot oil !illpale golden on medium hea!. Remove on paper napkin. Keep aside till serving time. Heat 1 tbsp oil in a pan and stir fry onions for 2 minutes. Add the ginger-garlic paste and saute for hall a minute. Shut off the heat, add the hoisin sauce, soya sauce, red chilli sauce and V4 lsp salt. Mix weU and keep aside till serving time. At serving time, return to heat and add !he cornstarch paste. Add fried okra. Mix gently lor a minute. Serve immediately.

Wash and wipe dry okra with a clean napkin. Cut into 2 long pieces lengthwise.

" ..-.-. , ~

\\\'

..

::, .. .... _.

TiP ---------Stir trying takes only few minutes Deep fry okra and keep aside till serving time. Stir try the tried okra with sauces at the time of serving. Hoisin sauce makes an excellent base for dips. Mix it with seasonings and try it.

39

Stir

fried

Snow
Serves 4

Peas/Beans

This quick stir-try uses fofu or paneer combined with any seasonal vegetables that are handy - the simplest version could use only green onions.

250 g/8 oz snowpeas or green beans

150 gl3 oz tofuor paneer - cut intothin

2"fingers,1 onion,4 tbsp oil

1%" piece ginger - cut into jullienes or

thinmatchsticks(1%tbsp) 3-4 green chillies- shredded (cutinto thinpieces lengthwise)

OTHER INGREDIENTS 1% tbsp soya sauce

2%tbsp tomato ketchup 1 tbsp vinegar, 1 tsp red chillisauce 2 tbsp sherryor wine(optional)
1Y2tbsp Worcestershire sauce % tsp salt, 14tsp pepper,or to taste

4 5
6 7

'"

Cut tofu/paneer into fingers. Heat 4 tbsp oil in pan. Add onion, cook tillgolden.

Add ginger jullienes and green chillies.Stirfry for 1-2 minutes till ginger turns golden. Add snow peas or beans and stir fry for 3-4 minutes till vegetable turns crisp-tender. Keep the vegetable spread out in the pan while stirfrying. Reduce heat. Add soya sauce, tomato ketchup, vinegar, red chilli sauce, sherry, Worcestershire sauce, salt and pepper. Add tofu/paneer and mix well. Stir fry on low heat for 2 minutes till lhe vegetables blend well wilh lhe sauces. Serve hot,

1 2

Remove strings/lhreadsfrom snow peas or beans. If using snow peas, keep whole. lf using green beans, cut each nto 1V2-2" pieces. If using beans, boil 4-5 cups water wilh 1 tsp saltand 1 tsp sugar. Add beans and boil for 1-2 minutes. Strain.

8 9

TiP Snow PeasIMangetout:

Peel onion. Cut into half and lhen cutwidlhwiseto get halfrings,which when opened become thin long stripsand you get shredded onion.

They belong to the pea lamily and are used in cooking just like we use Green beans. Whole pod is edible. Snap off the stem end 01pea pod and puff the thread.

='::-:=::::====-n~~~
L-~~~-c
41

Crispy

Honey
Serves 3-4

Chicken

The secret is to slightly !reeze the chicken so that it can be cut very thinly - tieep-try chicken strips till crisp then toss in a tongue-tingling sauce.

2 chicken breast (300 g/1O oz) - lrozen lar 30 minutes and sliced very thinly BATIER 2 egg whites (discard yolks) 2 tbsp oil, 6 tbsp cornstarch 11<> tsp salt y, tsp white pepper OTHER INGREDIENTS 2 tbsp oil 1-2 dry red chillies - cut diagonally into 1" pieces 1-2 green onions - white part thickly sliced diagonally and the greens cut into 1" long pieces, % tsp soya sauce 4 tbsp tomato ketchup, 5-6 tbsp honey '!ti - % cup stock or water )4 tsp salt, or to taste 2 tbsp cornstarch dissolved in 1<> cup water 2 tsp sesarne seeds

1 2 3 4 5

Mix all ingredients 01 the batter and put chicken in it. Oeep Iry putting one piece at a time in the oil, so that they do not stick to each other. Deep fry in 2 batches till Iight and crispy, keeping them in oil lar about 4 minutes. Keep aside. Heat 2 tbsp oil in a wok. Put red chillies and the green onion whites. Str lar a minute. Add the soyasauce,tomato ketchup, honey, stock, salt & mx well. Add comstarchpaste.Add thechicken & 1 tsp sesameseeds& tosswell to coat each piece 01 chicken evenly. Serve hot garnished with 1 tsp sesame seeds.

42

~odles

&~ce

Chilli

liarli[
Serves 3-4

Noodles

You won't find veggies in these stir-fried noodles because they are meant fa accompany a sauce-based main dish.

200 g/6 oz noodles 3 tbsp oil, 1 tsp crushed garlic 3 dry, whole red chillies - broken into bits Y2 tsp red chilli flakes 1h tsp salt or to taste 1 tsp soya sauce

To boil noodles, boil a deep pan with 8-10 cups water. Add 2 tsp salt and 1 tbsp oil to il. Add noodles to boiling water. Stir with a fork. Boil till just done, for about 1-2 minutes only. Remove from heal. Strain after a minute. Leave in the strainer for all the water to drip off, for about 15 minutes. Sprinkle 1 tbsp oil on them and mix lightly. Spread on a tray and keep aside for 1 hour to dry out. Cut the dry red chillies into small bits or pieces.

Heat 2 tbsp oil. Add garlic. Stir.

4 5 6
I

Remove from heat, add broken red chillies and red chilli flakes. Relurn to heat and mix in the boiled noodles. Add salt and a little soya sauce. Do not add too much soya sauce. Mix well with the help 01 2 lorks. Fry for 2-3 minutes, till the noodles turn a pale brown. Serve hot.

TiP --------~By drizzlng soy sauce trorn the sides of the wok, a savory aroma wilf be released and enhance the flavor.

44

Shrimp

Egg
Serves 4

Rice

Shrimps and thinly cut veggies are scrambled along with eggs then stirred with cooked rice - ready fa eat in no time at afl!

2 eups rice, 1 tsp lime juiee 2 eggs 200 g/6 oz eleaned shrimps (very small prawns) 3 tbsp oil % onion - finely chopped 14eup very linely slieed green beans 1 carrot - cut into tiny cubes "lA cup peas - bailed or frozen 1 tsp salt 14tsp pepper, a pinch 01 sugar Y2 tsp soya sauce

1 2 3 4 5

Wash rice & boil in salted water till just done. Strain to drain exeess water. Fluff rice in the strainer with a fork. Transfer to a big tray lo cool. Separate !he grains with a fork. Squeeze lime juice oven the rice & eool under a fan for 5-7 minutes. Beat egg5 in a bowl and season with a pinch of salt and pepper. Heat the wok and add 3 tbsp oil. Add beaten eggs and scramble it quickly. Add onions and shrimps. Stir for 12 minutes. Add beans, carrots and peas. Stir for 2 minutes.

Add rice, salt, pepper and sugar. Stir in soya sauce and mix well. Serve hot.

45

q)essert
Tu f f e a Apples
Apple pieces are dipped in baller, deep-fried & coated in caramel syrup & sesame seeds.

Serves 4-6

2 apples 1 cup oil for deep frying BATTER 14cup plain flour (maida) % cup cornstarch y, tsp baking powder 1 tsp sugar, 1 tbsp oil Y2 cup water, approx. CARAMEL COATING 1 cup sugar 1 % cups water 1 tbsp sesame (ti~seeds

4 5
6 7

Remove from the hea!. Keep the caramel syrup aside. Mixall balter ingredientsin a bowl. Add enough water to get a smooth, thickbalter ofa coatingconsistency. Peel and cut each apple into four pieces.Removethe seeds. Cut each piece into 3 pieces lengthwise. Heat 1 cup oil for frying.Coat the apple pieces evenly with the balter and deep fry on medium heat till golden brown. Let the apples be in
oi! for another 2 minutes to turn

crispoDrain on kitchen towel.

1
2 3
46

For the caramel coating, boil sugar and water together in a non stick skilleton medium flametillitaltains
a one-string consistency, for about

20 minutes. Do not discolour the syrup. Remove from hea!. When the mixturebeginsto bubble, stir continuously to prevent the
sugar fram burning.

8 9

Keep a servingbowl filledwith icecubes ready and cover with water. Put the fried apples in lhe caramel syrup and coat evenly. Sprinkle
sesame seeds and mix. Drain well

and dip immediately into lhe icecubes bowl. Keep for a minute till the caramel coating hardens.

Continue stirringthe pan until the syrup is light brown in colour and feels stickywhen felt belween the thurnb and the fore finger.It forms a thread when the finger is pulled apar!.

10

Drainlhoroughly.Keepaside till servingtime. Serve plain or wth

ice cream.

GLOSSARY OF NAMES/TERMS
Al dente Basil Baste Bean Curd Blanch Blend Bell Pepper Cilantro

Coriander, fresh

Cornflour Chutney, (mango) Dice Dough Drain Garnish Fish Sauce Green Onion Galangal Green Beans Juliennes Kaffir Lime Lemon Grass Marinate Paneer Plain Flour Red Chilli Powder Rind Saute Shred Sifl Snow Peas Star Anise Tofu Turmeric Toss

Noodles and vegelables should be cooked lo a lexture that is nol loo soft; il should be 'firrn lo bile' which in ltalian is 'al denle'. A fragranl herb To brush food with fat lo prevenl il from drying out. See lofu To remove skin by dipping inlo hol waler for a couple of minules. e.g. lo blanch tomatoes or almonds. To combine two or more ingredients. Capsicum See coriander A green herb. All parts of lhe planl are flavourful and hence edible -Ieaves, stalks and lhe Thai also use lhe root of coriander. Also called cilantro in the wesl. Cornslarch Condimenl of fruit, vinegar and spices To cut into small neal cubes. A mixture of flour, liquid etc., kneaded logelher inlo a stff paste or roll. To remove liquid from food. To decorate. A fermenled sauce prepared from small fish Spring onions, scallions Thai ginger Also called French beans. The lender variely should be used. To cut inlo lhin long pieces, like match sticks. A variely of lime found in Thailand Imparts a lemony flavour lo Ihe food To soak food in a mixture for sorne time so that Ihe flavour of the mixture penetrales into lhe food. The Indian cheese prepared from milk. AlI purpose flour, maida. Cayenne pepper The ouler skin of citrous fruits like lemon, orange ele. To loss and make lighl brown in shallow fal. To cut into thin, long pieces. To pass dry ingredients lhrough a fine sieve. The whole lat green pods are edible; lhe peas are not fulIyformed. A slar-shaped, fennel-flavoured fruit, dried and used as a spice. Cheese prepared from soya bean milk. Also called bean curdo A yellow spice wilh antiseptic properties. Usually available as a powder. 11imparts a yeDow colour lo food. To lightly mix ingredients wilhoul mashing Ihem e.g. salads.

48

::iJIjita~hta

s a Home Science graduale

from Lady Irwin College, Delhi University and a Gold Medalisl in M.Sc. (Food & Nutrition). She has authored more than 200 best selling cookery books. Her Book "Flavours 01 Indian Cooking" won the Besl Asan Cookbook Award al lhe Versailles (Pars) World Cookbook Fair. Nta Mehta has been conducling exlremely popular cooking classes lor over 20 years. Her cooking institute- Nita Mehla Culinary Academy - has trained many aspiring individuals into expert cooks. You can get in touch with her on her email: nitamehta@email.com or call 91-11-29214011,91-11-29218574.

ANlP.!~!l~!IQ.Ol Ottawa-Canada 613.745.3098

www.amproductions.ca