Chapatis Recipe

Ingredients :

3
1
1
1

cups
1/2 teaspoon
tablespoon
cup

Fine wholemeal flour or roti flour

Salt or to taste
Ghee or oil, optional
Lukewarm water

Method :

Put flour in mixing bowl, reserving about half cup for rolling chapatis.

Mix salt through the flour in the bowl, then rub in ghee or oil, if used.

Add water all at once and mix to a firm but not stiff dough.

Knead dough for at least 10 minutes (the more it is kneaded, the lighter the
bread will be).

Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or
longer (if left overnight, the chapatis will be very light and tender).

Shape dough into balls about the size of a large walnut.

Roll out each one on a lightly floured board (using reserved flour) to a circular
shape as thin as a French crepe.

After rolling out chapatis, heat a griddle plate or heavy-based frying pan until
very hot, and cook the chapatis, starting with those that were rolled first.

Put chapati on griddle and leave for about 1 minute.

Turn and cook other side a further minute, pressing lightly around the edges
of the chapati with a folded tea towel or an egg slice.

This encourages bubble to form and make the chapatis light.

As each one is cooked, wrap in a clean tea towel until all are read.

Serve immediately with butter, dry curries or vegetable dishes.

Fish Curry with Tomato Recipe

(Machchi Tamatar Ki Kari)

Ingredients :

500 g
2 tablespoons
1
2 cloves
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1
1 teaspoon
1 1/2 teaspoons

Fish fillets
Ghee or oil
Medium onion, finely chopped
Garlic, finely chopped
Chopped fresh coriander leaves or mint
Ground cumin
Ground turmeric
Chili powder to taste
Large ripe tomato, chopped
Salt
Garam masala
Lemon juice to taste

Method :

Wash the fish and cut into serving serves.

Heat the ghee or oil in a saucepan and on low heat fry the onion, garlic and
coriander, stirring, until onion is soft and golden.

Add the cumin, turmeric and chili powder and stir until the spices are cooked.

Add the tomato, salt and garam masala and fry, stirring, until tomato is
cooked to a pulp.

Add lemon juice and check whether more salt is needed.

Put the pieces of fish into the tomato gravy, spooning it over the fish, cover

and simmer for 10 minutes, or until fish is cooked.

Serve with rice.

Fish Steamed in Banana Leaves Recipe

(Patrani Machchi)

Ingredients :

750 g
1
2
1 teaspoon
2 cloves
2
1/2 cup
1 teaspoon
1/2 teaspoon
1/2 cup
2 tablespoons
2 teaspoons
1 teaspoon

Fish fillets
Large lemon
Medium onions
Finely chopped fresh ginger
Garlic
Fresh green chilies, seeded and chopped
Chopped fresh coriander leaves
Ground cumin
Ground fenugreek
Fresh grated coconut
Ghee or oil
Salt
Garam masala
Banana leaves
Salt

Method :

Wash the fish, dry with paper towels and rub over with salt. Leave aside while
preparing masala.

Peel the lemon, removing all the white pith.

Cut the lemon in pieces and discard all seeds.

Put into container of electric blender with one roughly chopped onion, ginger,
garlic, chilies, fresh coriander, cumin and fenugreek.

Blend on high speed until pureed, then add coconut and blend again.

Heat oil and fry remaining onions, finely chopped, until soft and golden.

Add blended mixture and fry, stirring, for a few minutes.

Remove from heat.

Add salt and garam masala.

Coat each fillet with the mixture.

Wrap securely in banana leaves and steam over gently simmering water for
30 minutes, turning parcel once.

Serve in the leaf parcels.

have a bowl or plate to collect leaves as each person unwraps the fish fillets.

Garam Masala
Ingredients :
4
2
1
2
4
1
1

tablespoons
tablespoons
tablespoon
teaspoons
X 7.5 cm
teaspoon

Coriander seeds
Cumin seeds
Whole black peppercorns
Cardamom seeds
Cinnamon sticks
Whole cloves
Nutmeg

Method :

In a small pan, roast separately the coriander, cumin, peppercorns,

cardamom, cinnamon and cloves.

As each one starts to smell fragrant, turn on to plate to cool.

After roasting, peel the cardamoms, discard pods and use only the seeds.

Put all into electric blender and blend to a fine powder.

Finely grate nutmeg and mix in.

Store in glass jar with airtight lid.

Thosai Recipe
Ingredients : Makes 10-12
1 cup
1/2 cup
1 1/2
teaspoons
1/2 cup
1 teaspoon
1 1/2
teaspoons
2 teaspoons
1/4 teaspoon

Uncooked rice
Blackgram dhal (urad dhal)
Dried yeast
Warm water
Sugar
Salt
Ghee or oil
Mustard seeds
Small onion, finely chopped
Fresh green chili, finely chopped

Method :

1.

Wash rice and dhal.

2.

Soak each separately in cold water overnight or at least 8 hours.

3.

Drain and grind rice in a blender, adding just enough water to facilitate
blending.

4.

Strain through a fine sieve.

5.

Remove black skins if you are using un-husked dhal, and drain.

6.

Grind in blender, adding fresh water.

7.

When dhal has been ground to a very smooth batter, add it to the rice and

mix well.
8.

Sprinkle yeast over warm water and leave for 5 minutes to soften.

9.

Stir to dissolve, add sugar and salt, then stir into ground rice and dhal.

10.

Leave for 1 hour in a warm place, and mixture will rise and double in bulk.

11.

Heat ghee or oil in a small saucepan and fry the mustard seeds until they
pop.

12.

Add chopped onion and chili and continue frying, stirring occasionally, until
onions are golden brown.

13.

Allow to cool, then stir into batter.

14.

Batter should be of a thick pouring consistency.

15.

If too thick, add a little water or coconut milk.

16.

Heat a pancake pan or heavy frying pan and grease base with very little ghee
or oil.

17.

Pour in just enough batter to cover base of pan.

18.

Pancakes should be about the size of a small plate.

19.

Cook until golden brown on underside, turn and cook other side.

20.

Serve with fresh chutneys and potato bhaji.

Spicy Barbecued Chicken Wings Recipe

Ingredients :

10

Chicken wings

Marinade
1 teaspoon
1 teaspoon

Salt
Pepper

2
2
1
2
2

tablespoons
tablespoons
teaspoon
tablespoons
tablespoons

Chicken curry powder

Oyster sauce
Prepared mustard
Honey
Olive oil

Method :

Combine all the ingredients for the marinade in a large bowl.

Add the chicken wings and turn to coat evenly.

Marinate the chicken wings and refrigerated for 4 hours.

Skewer the chicken wings with a barbecue rod and grill over a barbecue pit.

Brush wings with remaining marinade and turn over halfway through grilling.

Continue to turn the wings, brushing with a light coat of marinade and olive
oil each time until the chicken wings are done

Chinese Fried Rice Recipe

Ingredients :

1 1/3 cups
2
1
4
1 X 250g
2 tablespoons
1/4 cup
2 tablespoons
250 g
Method :

Long-grain rice cooked and cooled

Eggs, lightly beaten
Onion, medium size
Spring onions
Piece of ham
Peanut oil
Frozen green peas
Soy sauce
Small shrimps, cooked and peeled

Season the eggs with salt and pepper.

Cut the onion into 8 wedges.

Cut the spring onions into short lengths of the diagonal shape.

Cut the ham into very thin strips.

Heat 1 tablespoon oil in a wok or large frying pan and add the eggs, pulling
the set egg towards the center and tilting the pan to let the unset egg run to
the edges.

When the egg is almost set, break it up into large pieces so it resembles
scrambled eggs.

Transfer to a plate and set aside.

Heat the remaining oil in the wok, swirling to coat the base and side.

Add the onion and stir-fry over high heat until it starts to turn soft and
transparent.

Add the ham and stir-fry for 1 minute.

Add the rice and peas and stir-fry for 3 minutes until the rice is heated
through.

Add the eggs, soy sauce, spring onion and shrimps.

Heat through and serve hot.

Note : If possible, cook the rice a day ahead and refrigerate it overnight. This makes
the grains separate and the fried rice will not be so soggy.

Steamed Fish with Ginger Recipe

Serves: 4
Preparation Time: 45 minutes
Cooking Time: 10 minutes

Ingredients:
1 x 750 g snapper, cleaned and scaled
2 tablespoons finely grated ginger
2 teaspoons dry sherry
2 tablespoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
2 spring onions, finely sliced diagonally

1/2 cup pine nuts, toasted

1 rasher bacon, diced and cooked until crisp, optional
Method:
Wash the snapper, removing any remaining loose scales. Pat dry with absorbent
paper. Place fish on a large heatproof dish; sprinkle with ginger, sherry and soy.
Leave 30 minutes in the refrigerator.
Place a round cake-cooking rack in a wok and balance the dish on it. Carefully pour 6
to 8 cups of boiling water into the wok. Cover the wok and steam the fish over a
rolling boil for 10 minutes.
Test for doneness by flaking a little flesh from the thickest part of the fish with a fork.
It is ready when it flakes easily and is milky white. Turn off heat and keep dish
covered.
Heat the oils in a small pan until very hot. Carefully remove fish on its dish from the
wok. Sprinkle the spring onion over the fish, carefully pour on the hot oil. Garnish
with nuts and bacon, if used. Serve at once with stir-fried vegetables and steamed
rice.

Barbecued Whole Fish Recipe

Preparation time: 20 minutes + 20 minutes marinating
Total cooking time: 25 minutes
Serves: 4-6

Ingredients:
750 g (1.5 lb) small snapper or bream, cleaned and scaled
2 teaspoons green peppercorns, finely crushed
2 teaspoons chopped red chili

3 teaspoons fish sauce

1 tablespoon oil
2 medium onions, finely sliced
4 cm (1.5 in) piece fresh ginger, cut into very thin slices
3 cloves garlic, cut into very thin slices
2 teaspoon sugar
4 spring onions, cut into 4 cm (1.5 in) pieces, then finely shredded
Lemon and garlic dipping sauce, to serve
Method:
Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes
into the thickest part of the fish on both sides. Place the peppercorns, chili and fish
sauce in a food processor or mortar and pestle, and process or grind until a paste is
formed. Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.
Heat the barbecue until very hot; lightly brush it with oil. Cook the fish for 8 minutes
on each side, or until the flesh flakes easily when tested. While the fish is cooking,
heat the oil in a frying pan; add the onion and cook over medium heat, stirring, until
golden. Add the ginger, garlic and sugar and cook for 3 minutes.
Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring
onion and serve immediately with lemon and garlic dipping sauce and hot steamed
rice.