5***** star cooking recipes



5***** star cooking recipes
5***** STAR
(Affiliated To Women's Groups in Africa)
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"There is no love sincerer than the love of food"
Staunch believers that cooking is an art, more importantly one that
emanates from the heart, 5*CookingRecipes brings you recipes that are
tried, tested and true. We bring you a judicious combination of dishes
from different cultures around the world, and from exotic countries like
Thailand, China, Persia, India, Mexico, and Pakistan.
A brief synopsis of each section is outlined below:
Chinese Delicacies: The food of the people of this land reflects their
way of living - fiery, colorful, fun loving people to whom cooking
comes as naturally as walking. China's staple food is rice.
Mexican Gourmet: Mexican cooking is synonymous with the use of
tortillas, spices, maize and exotic vegetables like avocado. Like bread
and rice that form the staple diet of people in other parts of the world,
tortilla form the mainstay of Mexican food.
Persian Delights: Persian cuisine is exotic yet simple like a poem,
healthy yet colorful like a Persian miniature. It combines rice, the jewel
foundation of Persian cooking, with a little meat, fish, plenty of onions,
garlic, vegetables, fruits, nuts, herbs and a delicate, uniquely Persian
mix of spices such as rose petals, dried lime and saffron to achieve a
delicious and balanced diet.
Thai special: Thai food is internationally famous whether chili - hot or
comparatively bland, harmony is a guiding principal behind each dish.
Thai cuisine is essentially a marriage of centuries old Eastern and
Western influence harmoniously combined into something uniquely
Indian/Pakistan Cuisine: Indian cuisine is one of the finer cuisine in
the world, rich in both variety and spices. This “ many centuries old”
cuisine depicts the culture and tradition of various people in the “land
of fast and feasting”. The use of an eclectic mixture of meat, poultry,
vegetables, spices and condiments and the use of esoteric cooking
procedures lends a unique texture to every dish, hence making a bold
statement about the fine art of culinary science.
Happy cooking!!
Table of Contents....
Starters & Appetizers
Main Course Meal
Punjabi Sambosa
Punjabi Corn
Dahi Vara
Potato / Pasta Salad
Tandoori Tikka Masala
Pakistani Fried Rice
Mango Chutney
Besen ka Halwa
Gajar Kheer
Cooked Potatoes
Chello Kabab
Rice with Chicken
Rice with Lamb Pieces
Khoresh made with Chicken
Prawns in batter
Chicken & Sweet Corn Soup
Chicken Manchuria
Carrot & Chinese Salad
Chinese Rice
Chili Chicken
Beef in Hot Garlic Sauce
Veg Hakka Noodle
Sweet & Sour Fish
Peach and Chocolate Layer
Starters & Appetizers -
Main Course Meal
Starters & Appetizers -
Main Course Meal
Starters & Appetizers -
Main Course Meal
Thai Fried Fish
Thai Herb Bread
Fried Sweet Potato Balls
Masuman Beef Curry
Pineapple Fried Rice
Thai Style Chicken
Garlic Chicken
Sweet Coco nut Rice
Mexican Salad
Chicken Tortilla Soup
Tortilla Bites
Chili Chicken
Chicken Fajita Pasta Roll
Cassata Ice Cream
Starters & Appetizers -
Main Course Meal
Indian/Pakistani Cuisine
Punjabi Sambosa
Ingredients for Dough
2 ½ cups white flour
2 tbsp full margarine
2 tbsp oil
1 tsp garlic
green chili paste to taste
grounded cumin
Method of Preparation
Mix all the ingredients and bind to pliable dough with water
Ingredients for Mixture
2 boiled potatoes cut into small cubes
2 cups boiled green peas
salt to taste
½ tsp mustard seeds
4-5 seeds fenugreek
1 tsp ginger paste
green chilies sliced
¼ tsp turmeric
lemon juice
chopped coriander
Indian/Pakistani Cuisine
Punjabi Sambosa (cont)
Method of Preparation
Heat oil in a frying pan, fry ginger, mustard seeds and fenugreek seeds
Once it starts cracking add potatoes and peas
Add turmeric powder, green chillies and salt, mix well and let it cook
for a while, till potatoes are soft
Then add lemon and coriander and mix well, keep aside to cool
Divide the dough into small balls and roll out to a rectangle shape
about 8 by 4 inches
Trim the edges to make them smooth
Then place the mixture in it and fold to look like pyramids, like normal
Press firmly to seal the edge. Deep fry on medium heat
Ingredients - Alternative Mixture
2 large potatoes
½ cup peas
1 tbsp coriander seeds
1 ½ tsp cumin seeds
1 green chilli sliced
1 tbsp lemon juice
2 tbsp chopped coriander
oil or frying
Method of Preparation
Peel potatoes and cut in to small cubes
Boil both potatoes and peas separately till just tender, drain
Heat a pan, toast the coriander and cumin seeds over medium heat until
they are aromatic
Add the sliced chilli and toast a bit, then grind the mixture to make fine
Mix potatoes, peas, spices, lemon juice and chopped coriander. Fill the
samosas and fry till golden brown
Serve with tamarind sauce or sweet and sour sauce.
Indian/Pakistani Cuisine
Punjabi Corn
1 medium bowl of oil
1 tsp cumin seeds
3 tbsp chopped onions
1 tbsp chopped green
1tbsp chopped ginger
3-4 tins corn
1-2 tomatoes chopped
½ -1 cup milk
1-2 tbsp tamarind sauce
Grind together the following: 1 tbsp poppy seed
1 tbsp coriander
Method of Preparation
Heat oil in a wok
Add the cumin seeds and let fry for a few seconds
Then add green chilies, ginger and chopped onions. Fry till
onions are soft
Add the grinded mixture, mix together and let it the spices
Add corn to the mixture and let it mix well with the spices
Then add salt and milk and simmer till the mixture thickens
Lastly add tamarind sauce, chopped tomatoes and coriander
Cook on low heat till tomatoes are soft. Serve hot.
Indian/Pakistani Cuisine
Dahi Vara
2-cups/8oz Gram flour
4 cups yogurt
13 garlic cloves
1 tbsp white jeera
3 green chilies sliced
A few bay leaves or fudina
Cooking oil
Salt to taste
1 medium sized onion chopped
A pinch of baking soda
1 ½ tsp sugar
1-cup water
Salt and red chili powder to your taste
Method of Preparation
Beat yogurt first, add salt and red chili powder to taste
Then add grated garlic, crushed jeeru and the sugar and mix well. Keep
In another bowl mix the gram flour, baking soda, salt, red chili powder
and 1 cup water. Mix making sure that it does not become very thin nor
very thick, should be of medium Consistency
To this add chopped onions, bay leaves, green chilies and combine
Heat oil in a frying pan, fry the prepared mixture in the same was as you
fry bhajias
Once fried, let cool by soaking them in a bowl of cold water
Then drain the water out of the bhajias very carefully making sure not to
di-shape the bhajias
Lastly add the bhajias to the yogurt mixture, and arrange the mixture in
a serving plate.Garnish with coriander leaves, sprinkle garam masala
and red chilli powder on top
Indian/Pakistani Cuisine
Potato / Pasta Salad
1 cup small pasta (rice type)
4-5 medium carrots
1 tin corn of the cob
5-6 medium potatoes
2 tbsp olive oil
Mayonnaise to taste
1 small cabbage
1 small lettuce
1 lemon cut in slices
Black pepper
Red powder chili
Method of Preparation
Boil pasta and keep aside
Boil potatoes and cut in small cubes
Grate carrots and cabbage
Mix pasta, potatoes, carrots, cabbage and corn of the cob
Put salt, pepper, little red chili, olive oil and mix well
Put the preparation in a round or oval shaped plate, decorate the
sides of the plate with lettuce leaves
Garnish the top with lemon slices
Indian/Pakistani Cuisine
2 1/2 lbs goat meat
1 Cup oil
5 Cardamoms
5 Cloves
3-tbs ginger paste
3-tbs garlic paste
2/3 cup curd
1 1/2 cup onions sliced
2-pcs Cinnamon
2 Bay leaves
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilies powder
salt as per taste
2 tsp flour
2 tsp gram flour
1 tsp garam masala
1/2 tsp green cardamom and nutmeg
Method of Preparation
Slice onions thinly. Heat half of the oil in a pan and put half of the onion.
Fry till onions are browned and then put the meat, rest of the onions,
cloves, bay leaf, cinnamon and cardamoms.
When the water of the meat dries then, add coriander, red chilies, salt, and
turmeric powder.
Now add garlic and ginger paste and cook well till oil separates from the
Now put curd and let cook, after it dries put approximately 3 cups water.
When the meat is cooked and tender, take it out of the curry.
Heat oil in a separate pan and fry flour and gram flour in it.
Remove from heat. After cooling it a little add to the prepared curry.
After mixing well add the meat and cook with garam masala, cardamoms
and nutmeg powder.
After cooking for 8-10 mins when you feel the gravy is sufficiently thick
turn off the heat. Garnish with fresh thinly sliced green chilies, ginger and
cardamom leaves
Indian/Pakistani Cuisine
Tandoori Tikka Masala
1 ½ lbs chicken breast, skinned and boned
2 ½ tbsp lemon juice
3 tbsp yogurt
Ground Spice for Marinade
1 ½ tsp each of: paprika, coriander, cumin,
garlic powder and ginger powder
½ tsp mango powder
¼ tsp haria for coloring (optional)
Ingredients for the Sauce
1 cup pureed onion
1 tbsp each pureed garlic and ginger
4 tbsp ghee or vegetable oil
2 tomatoes chopped
1 tbsp fresh coriander chopped
Tomato puree
Ground Spice for Paste
2 tsp paprika
1 tsp garam masala
½ tsp coriander
½ tsp cumin
½ tsp chili powder
1-2 tsp garlic powder to taste (optional)
Whole Spice
1 tsp cumin seeds white
1 tsp mustard seeds black
Flaked almonds
Indian/Pakistani Cuisine
Tandoori Tikka Masala (cont)
Method of Preparation
Cube chicken. Mix in a large bowl with the lemon juice and leave for 10
Mean while combine the marinade spices with the yogurt, and mix into
the chicken
Cover and place in the fridge for 5-6 hrs
Pre-heat oven to 160C or 325F or gas mark 3
Place the chicken pieces on an oven tray (ensuring they are all well
covered with the marinade paste using all the marinade) and bake for 2030mins
Combine the spices for the paste
Heat oil and fry the whole spices for 2 mins, the add the paste, stir frying
until ready
Add the onion garlic and ginger, fry for 2 mins
Finally add the chopped tomatoes along with the ingredients of the sauce
Simmer for a further 5 mins and add tomato puree and mix
Add the cream, coriander and almond. When hot add the chicken straight
from the oven if possible with the liquid in the tray
Mix well and ensure it is hot and the chicken is cooked
The sauce should be of a good consistency, if it is too thick add a little
Garnish with flaked almonds and fresh coriander.
Indian/Pakistani Cuisine
3 cups flour
1 ½ tsp salt
1 tbsp ghee
1 cup water
Extra ghee or oil for cooking
Method of Preparation
Sieve flour and salt into a mixing bowl and rub in 1 tbsp of ghee
Add water, mix and knead dough as for chapattis Cover dough and set
aside for an hour
Divide dough into 12 or 14 equal portions and make each into smooth
balls. Roll out each ball into a circle (approximately the size of a
saucer-chai sahani)
Spread the top lightly with margarine with your hand then sprinkle a
little white flour
With a knife make a cut from the center of each circle to the outer
edge. Starting at the cut edge, roll the dough closely into a cone shape
(roll from one end of the cut edge up to the other end)
Pick it up, press the apex of the cone and the base towards each other
an flatten slightly
You will now have a small, roughly circular lump of dough again
Roll out again on a lightly floured base, gently taking care not to press
too hard and let the air out of the edges
Do not make them very thin. On a hot griddle or pan place the paratha,
as soon as the base starts to brown turn the paratha and bake for a few
seconds. Now add oil or ghee and fry both sides till paratha is golden
Indian/Pakistani Cuisine
Pakistani Fried Rice
2 tins rice
2 onions
1 tbsp salt
2 tbsp ghee
1tsp sugar
1 tbsp of spices: cinnamon,
pepper and cardamon pods
Method of Preparation
Clean and wash the rice and soak
Slice the onions and pound the spices lightly
Heat ghee in a pan and fry the onions till golden brown
Remove the onions, in the same ghee add the sugar and let it brown
a little
Put all the spices and fried onions and cook well till browned and
well combined
Add 4 cups of water and salt and bring to a boil
Finally add the rice to the boiling water and increase the flame
When rice is almost done, lower the flame and mix with a wooden
When water dries up, give dum (optional) and serve hot
Indian/Pakistani Cuisine
Mango Chutney
1 cup chopped un-ripped mango
2 fresh hot peppers
½ tsp salt
½ tsp sugar
1 tbsp lemon
½ tsp crushed garlic
½ tbsp oil
2 cups chopped fresh coriander leaves
Method of Preparation
In a mixer blend together the mango with a little water enough
to puree
Add the peppers, salt, sugar, lemon juice, garlic and oil and
blend again
Finally add the coriander leaves and blend till all the ingredients
are smoothly mixed.
Indian/Pakistani Cuisine
Basen Ka Halwa
1-cup besin (gram flour)
1-cup flour (maida)
1 1/2 cup oil
1-cup water
1-cup sugar
2 tbsp pistachios
1 tsp cardamom powder
Method of Preparation
Boil sugar in water for making syrup. Set this aside
First cook basin in oil for15-20 mins over low heat
Then add flour to the pan and cook it along with the
basin for 8 mins.Keep stirring
Then take the pan off the stove and add the syrup to it
Spread it on a try smeared with butter. Sprinkle with
pistachios and cardamom powder
After it cools cut it into squares or diamond shaped
pieces for serving.
Indian/Pakistani Cuisine
Gajar Kheer
½ liter milk
½ kilo carrot
½ tin condensed milk
½ tsp elaichi powder
Method of Preparation
Heat pan, when hot add the milk and give it one boil
Lower the heat and add the carrots. Cook on medium heat
till the carrots are well absorbed
Then add the condensed milk, let simmer for a few minutes
stirring occasionally
Finally add the elaichi powder, mix and remove from heat
Garnish with chopped nuts
Persian Delights....
Pooreh-yeh Seeb-Zamini/ Cooked Potatoes
1 kg Potatoes,
1 Cup Milk
2 tsp Butter
Method Of Preparation
Wash and peel potatoes
Add 2-3 glasses of hot water and salt and cook over medium heat for
about 20 minutes until soft.
Press well using the back of a fork until potatoes are very soft.
Place over low heat.
Add milk slowly while stirring so that milk is fully absorbed by
Add butter, mix well, and serve
Persian Delights....
Cheelo Kabab
½ kg minced meat
2 onions
2 green chillies
1/4 tsp black pepper
1 bunch mint
Pinch of saffron (optional)
Method Of Preparation
Mince the above together & marinate 4 an hour,
Then add salt
shape the meat mix into long elongated kebabs (15 kebabs)
grill these on high heat , then smoke them
Ingredients for sauce 1
Ingredients for sauce 2
4 fresh tomatoes
1 green pepper
1 green chilly
3 tsp vinegar
Boil together the tomatoes
green pepper and chilly. Blend
& sieve it.
In a bowl of yoghurt add diced
onions, chopped coriander &
mint. Add roasted jeeru powder &
Diced onions
Chopped corriender and mint
Roasted jeeru and salt
Then add salt, vinegar and mix
Serve the kababs and sauce separately
Persian Delights....
Tah - Cheen / Rice with Chicken
1 kg Chicken
500 gms Basmati or long grain rice
300 gms Yogurt
½ tsp Saffron
2 Large onions
3 eggs (yolks only)
Cooking oil
Black pepper
Method Of Preparation
Wash rice and soak in warm water (add salt) for 2 hours. Then filter out
the water. In a Large pot boil rice till cooked.
Chop onions into thin slices and fry in oil until slightly golden.
Wash and cut chicken, remove skin, and fry in onions until color
changes. Reduce the heat, Add water until cooked. Remove the bones.
Beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot
water. Add saffron, salt, pepper and egg-yolks to the yogurt and mix very
Pour several spoons of oil and several spoons of the yogurt mix into a
non-stick pot. Add a thin layer of rice and flatten using the back of a
spoon. Add a layer of chicken on top followed by another layer of rice.
Again flatten the rice. Spread several more spoons of the yogurt mix on
the rice. Continue in this fashion until chicken, rice and the yogurt mix
have been used up. Add some more oil on top. Put the lid on and cook
for about 5 minutes over medium heat.
Place the pot in an oven (preheated to 250 F) and cook for 1.5 to 2 hours.
Note that the longer Tah-Cheen is cooked, the thicker the Tah-Dig
(delicious crispy layer of rice at the bottom) will be.
Place an inverted large dish over the pot and turn it over. Tap the pot in
order to loosen the contents inside. The contents should fall on the dish
in one piece with the Tah-Dig on the outside.
Persian Delights....
Khoresht Ghaimeh/ Rice with lamb pieces
750 gms Stewing lamb or beef
250 gms Split-peas
3-4 onions
500 gms Potatoes
1/2 cup of cooking oil
2-3 spoons of tomato paste
3-4 crushed, dried limes (small ones with sour taste);
freshly-squeezed lime juice can be used instead
Black pepper
1 tsp Spices (turmeric, paprika)
Method Of Preparation
Prior to cooking, soak split peas in warm water for 2-3 hours, then
drain out the water.
Peel and thinly slice onions, then fry in oil until golden.
Wash and cut meat into small pieces and fry in onions until color
changes. Add 3 glasses of water and bring to boil. Let boil slowly for
1-1.5 hours until mostly cooked, adding more water if needed.
Peel and wash potatoes and cut into small pieces.
Add potatoes, split peas, salt, pepper, spices and tomato paste and
continue boiling slowly until cooked. Add more water if needed during
If using dried limes, they should be added in with the other ingredients.
If using limejuice, add in towards the end and continue cooking for
another 3-4 minutes.
Adjust seasoning according to taste. Serve this delicious khoresht with
white rice.
Persian Delights....
Khoresh-e Morgh / A delicious Iranian Rice
with chicken
1 whole Chicken chopped into major parts or
6-8 medium chicken thighs
1 medium Onion finely chopped
1 clove Garlic, finely chopped or minced
4 large Carrots, finely chopped or sliced
1 large Tomato
2 Dried Lime (½ tbps ground dried limes or
1/4 cup lime juice)
¾ Cup Split Peas
½ Cup Vegetable Oil
½ tsp Saffron
¾ tsp Salt applied to chicken directly,
another 1/4 tsp in the boiling stew
Pepper to taste
Method Of Preparation
Pour the vegetable oil in the pot and brown the garlic and onions for
about 5-7 minutes or until onions have turned yellowish brown. Next,
salt the chicken pieces (1 teaspoon total) and add the pieces of
chicken to the browning onions in the cooking bowl. Fry the chicken
for 5-7 minutes on each side.
After the chicken has fried for a total of 15-20 minutes, add the
chopped tomato and carrots, add the ground saffron and some pepper
(to taste) seal the lid and lower the temperature to medium. After 10
mins, add the dried lime or lime juice, the dried split peas, two cups
of warm water and seal the lid again.
Let the pot simmer on medium for 25 more minutes, occasionally
stirring the contents and checking to make sure it is not running low
on water. You may add ½ cup of water as needed to avoid burning the
bottom of your pot.
Persian Delights....
Yakh- dar - Behesht (Ice -in- Heaven)
100 gms Rice-flour
150 gms Starch
500 gms Sugar
½ Cup Rosewater
1 Litre Milk
1 LitreWater
50 grms Crushed pistachios
Method Of Preparation
Ice-in-Heaven is a delicious dessert that is easy to make. Dissolve
starch well in cold water and dissolve rice-flour well in cold milk.
Mix the two solutions and bring to slow boil over low heat. Regularly
stir the mix until it thickens. Now add sugar and rosewater. Continue
stirring the mixture while it boils very slowly so that it does not settle.
When the mixture becomes very thick, it is ready. Pour it into a deep
rectangular dish and shake so that the surface is level. Let it cool down
completely, then cut a grid into it the lines of which are parallel to the
diagonals of the dish. Sprinkle the pistachios on top. Ice-in-Heaven is
now ready to serve.
Chicken Manchuria
Ingredients for
450 g boneless chicken breast
1 tbsp soy sauce
¼ tsp salt
¼ tsp white pepper
1 tsp Vinegar
Ingredients for Sauce
½ cup chicken stock
1 tsp. corn flour
1 tsp. soy sauce
¼ tsp. chines salt
4 tbsp. clear honey
1 tsp. brown sugar
¼ tsp. white pepper
1 tbsp. sesame seeds
Method Of
Wash and cut chicken into 2 inch strips. Marinate the chicken with
salt, pepper, vinegar and soy sauce for about 20 minutes.
Heat oil in a wok and fry the marinated chicken until the chicken is
tender. Drain.
Place the chicken in a wok. Add soya sauce. brown sugar, honey
and chicken stock, salt and pepper.
Bring to boil, stirring constantly, simmer for 3-4 minutes or until all
the moisture has evaporated and thick coating of sauce has formed
over the chicken. sprinkle with sesame seeds, stir once and transfer
to a serving dish.
Serve with plain or fried rice.
Chicken n’ Sweet Corn Soup
½ lb chicken or 250 gms chicken bones
6 cups water
1/8 tsp ground white pepper
¾ tsp salt
½ tsp ginger paste
½ tsp garlic paste
1 tsp chopped parsley
1 tsp chopped onion
1 chicken bouillon cube (optional)
2 tbsp chopped green onions
14 oz corn off the cob
1 tbsp corn starch (corn flour + water)
egg white
Method Of
Put the chicken I a large saucepan and add water, pepper, salt, ginger,
garlic, parsley , onions and simmer on low heat, partially covered until
chicken is almost cooked.
If using a pressure cooker, add, 4 cups water and cook for 20-30 mins
Skim off the fat and simmer broth gently until chicken is tender.
Remove the chicken pieces from the broth and shred.
Add the chicken cube, green onion and the corn to the broth and bring it
to boil.
Stir in the corn starch to the broth till it thickens. Reduce the heat to
Beat the egg-white and water together and add to the soup slowly, stirring
Add the shredded chicken and cook for a few mins. Serve hot with chilly
sauce and Soya sauce.
Carrot and Cabbage Salad
450gms carrots
1 tbsp salt
1 cabbage
4 tbsp oil
2 tbsp soy sauce
1 tbsp white vinegar
½ tsp chilli sauce
1 garlic clove
2 tbsp fresh coriander or parsley
Method Of
Cut the carrots into matchstick pieces and put to boil.
Drain carrots and sprinkle with salt.
Cut the Chinese cabbage leaves into 5cm/ 2 inch pieces.
Boil for 1 min and drain.
Arrange the cabbage in a serving plate with the carrots in
the centre of the bed of cabbage.
Beat together the remaining ingredients to make the
Spoon the dressing over the carrots. Garnish with
Coriander or parsley.
Chinese Fried Rice
1 tin rice
½ tin sprouted mug
1 chicken (cut into small pieces and boiled)
1 bunch leak onions chopped
1 bunch celery chopped
2 small carrots chopped
2 capsicums chopped
1 bowl chopped french beans
1 bowl green beans
2 eggs beaten , add salt + soya sauce (make a
Method Of Preparation
Soak the mug overnight and sieve. Boil the rice and keep aside
Heat oil. Add garlic, salt, leak onions and let it cook for a while.
Don't let it turn creamish.
Then add in the rest of the vegetables plus the sprouted mug, cook
until tender, switch off heat.
Lastly add capsicums and soya sauce, stir well.
Mix the boiled rice with the above mixture , add more soya sauce
Beef in Hot Garlic Sauce
Ingredients for Hot Garlic Sauce
1 tbsp oil
1 tsp garlic paste
½ tsp ginger paste
1 dried red chili
1 cup chopped celery
1 cup chopped green onions
1 cup chopped cabbage
1 cup shredded leek
½ cup chopped onion
1cup ketchup
½ cup sugar
1/8 tsp ground black pepper
4 tbsp soy sauce
¼ tsp salt or to taste
1 tsp chili powder
2 cups water
NOTE: Hot Garlic Sauce can be prepared from before and refrigerated
Method Of
Heat oil in a wok. Sauté` garlic, ginger, dried chili, celery, green onions,
cabbage, leeks and onion for 5 mins.
Add ketchup, sugar, black pepper, soy sauce, salt and chili powder.
Mix well and cook until sauce is thick, then strain.
Prawns in Batter
½ lb peeled prawns
1/3 tsp salt
Clean and De-vein the prawns, sprinkle with salt and let sit for ½ hour.
Pat dry with paper towels.
1 tbsp self-rising flour
1 tbsp cornstarch
½ egg beaten
¼ tsp salt
¼ tsp black pepper
¼ tsp red chili powder
Method Of
Combine flour, cornstarch, egg, salt, black pepper and chili powder to
make a batter, add a little water. The batter should be of a medium
Dip each prawn in the batter and deep-fry on low heat until golden
Serve with sweet and sour sauce (can be prepared or use ready made
Fish or strips of chicken breast can be substituted for the
Beef in Hot Garlic Sauce (cont)
Ingredients for Beef
½ tsp garlic paste
½ tsp ginger paste
1 tbsp oil
500 gms boiled fillet steak or any tender cut of beef
Method Of
Shred meat. Combine garlic, ginger, oil and toss with meat,
marinating it for 1 hour.
1 tbsp oil
1 ½ cup shredded carrots
1½-cup bean sprouts
5 hot peppers shredded
Hot garlic sauce
2-3 tsp cornstarch made into paste with little water (optional)
Method Of
Heat oil in a wok, add the meat and stir-fry until cooked, about 4-5
mins. Remove meat.
Stir-fry the carrots and bean sprouts, add the meat, hot peppers and salt
and the desired amount of Hot garlic sauce.
For a thicker sauce, mix the cornstarch paste and add into the stir-fried
mixture; stir and cook until sauce has thickened.
Serve with hot rice noodles or rice
Add or substitute any fresh vegetables for carrots. Try broccoli,
asparagus spears, red and green bell peppers, cauliflower, snow peas, etc.
Chilli Chicken
800 gms chicken boneless
Pinch of ajinomoto
½ tsp white pepper powder
1 tsp sugar
2 tbsp soya sauce
2 tbsp cornflour
1 egg
8 chopped green chilies
6-8 cloves chopped garlic
1 tbsp oil
Oil for frying
Salt to taste
Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon.
Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
Deep fry chicken in hot oil till light brown.
Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green
chilies and toss for 15 seconds
Add 2 teacups of chicken stock or water. Bring it to a boil. Add
ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce
Add fried chicken pieces and cook for 3 minutes.
Add rest of cornflour, after dissolving it in water. Stir constantly.
Garnish with chopped spring onions and green chilies julienne..
Sweet and Sour Fish
Ingredients for Sauce
1 medium carrot cut into thin slices
1 green pepper cut into thin slices
1 tsp ginger paste
1 tbsp corn flour
1 tbsp sugar
1 tbsp white vinegar
2 tbsp oil
Method Of Preparation
Prepare the sauce by heating oil in a wok and frying the carrots, pepper
and ginger.
Make a paste of the corn flour with water , vinegar and sugar and add it
in the sauce.
Stir until you have a thick sauce.
Switch off and keep aside.
Ingredients - Coating for the
Fish fillets
Oil for frying
1 tbsp corn flour
2 egg whites
Salt to taste
Method Of
Mix in the corn flour, salt and egg-whites in a bowl. Dip in the fish
fillets and deep fry.
To serve:
Pour fish sauce on to the fillets when serving
Peach and Chocolate Layer
200 gms / 8 oz chocolate digestive biscuit
411 gms / 14 ½ oz can slice peaches, drained
275 ml / ½ pint thick sweetened custard
2.5 ml / ½ tsp grated lemon rind
Method Of Preparation
Crush biscuit or chop in a processor
Reserve 4 peach slices. Place the remaining peaches, custard and
lemon rind into the grinder and process until smooth
Place one third of the biscuit crumbs into the bottom of 4 individual
glass dishes
Divide half of the fruit between the dishes
Repeat the process again with crumbs then fruit, finishing with a layer
of crumbs on top
Decorate each glass dish with a peach slice
Veg Hakka Noodles
For the Noodles
100 gms noodles
5 cups water
4 tbsp ginger finely chopped
1 tsp oil
1 tsp green chilies finely chopped
1 tsp salt
½ cup spring onions
½ cup carrot chopped
½ cup capsicum chopped
½ cup bean sprouts
1/4 cup spring onions top finely chopped
½ cup cabbage
Pinch of ajinomoto
1/4 tsp white pepper
1 ½ tbsp soya sauce
4 tbsp oil
Salt to taste
Method Of Preparation
Method for cooking noodles Boil the water and add the noodles and salt. Cook uncovered over a
high flame for 2-3 minutes, stirring often.
Remember to cook them at least an hour or two before they are
Method for Hakka noodles Heat 4 tablespoons of oil in a non-stick pan with high edges.
Add the ginger and green chilies. Fry lightly.
Add all the vegetables, ajinomoto, pepper and salt. Stir fry over a high
flame for 2 minutes.
Add the Soya sauce and the boiled noodles and stir fry over a high
flame for 1 minute.
Garnish with thin long pieces of spring onion tops.
Serve very hot.
Thai Special.....
Placian (Thai Fried Fish)
750 gms fish fillets
¼ cup oil
6 spring onions cut into 2.5 cm ( 1 inch) pieces
4 cloves garlic crushed (or 1 ½ garlic paste)
3 tsp finely grated fresh ginger (or 1 tsp ginger paste)
2 tbsp light soy sauce
1 tbsp sugar
1 tbsp tamarind liquid or lemon juice
¼ tsp ground black pepper
2 tbsp chopped fresh coriander leaves
1 fresh red chili, seeded and sliced
Salt to taste
Method Of Preparation
Wash and wipe fish well. Coat fish with salt. Fry in hot oil first
on one side and then on the other until lightly browned and
cooked through.
Remove fish to serving platter and keep warm.
Let oil cool slightly, then fry the spring onions until soft. Add
garlic and ginger and cook on low heat, stirring until soft and
Add soy sauce, sugar, tamarind liquid and pepper, and simmer
for 1 min.
Pour over the fish, garnish with coriander leaves and chili and
Thai Special.....
Kai Yang (Garlic Chicken)
1x 1.5 kg roasting chicken or chicken
2 tsp garlic paste
2 tsp salt
2 tbsp black peppercorns
4 whole plants coriander, including roots
2 tbsp lemon juice
Method Of Preparation
Cut chicken into serving pieces or breasts into halves.
Coarsely crush the peppercorns with a mortar and pestle or in a
Finely chop the well-washed coriander roots, stem and leaves.
Mix the peppercorns. Coriander, garlic and salt together and rub well
into the chicken pieces.
Cover and stand for 1 hr at least , or in a refrigerator overnight.
Put pieces of chicken on a grill tray and roast at approximately 15cm
from heat.
Cook, turning every 5 mins until chicken is tender and skin crisp.
(if possible, cook on barbeque over glowing coals)
Serve with boiled rice, fresh tomatoes sliced and seasoned with a
pinch of chili powder, salt and lemon juice to taste or thinly onion.
Thai Special.....
Khuzi Ayam ( Thai Style Chicken)
1 chiken
1 tsp garlic
1 tsp ginger
1 onion
2 tsp chilli powder
Salt - to taste
½ cup tomato sauce
2 cup coconut milk
Black pepper
1 tbs sugar
Method Of Preparation
Make a paste of garlic & ginger, onion and chilli powder.
Put slits in the chicken marinade with salt, deep fry and set aside
Heat a little oil in a wok and fry the paste for 15 min.
Add half cup of tomato sauce and cook for 10 min.
Mix in 1 cup of coconut milk and reduce heat.
Continue cooking and add a little salt, black pepper, sugar and 1 cup
more of coconut milk and let it cook
Gently place chicken pieces in the sauce and cook for another 10-15
min on low heat till the chicken is done.
Can serve over rice.
Thai Special.....
Thai Herb Bread
Can substitute the thai bread with kisu
bread or loaf from bakery.
3 tbsp olive oil
175 gms softened butter
4 cloves garlic crushed
3 tbsp finely chopped fresh basil leaves
3 tbsp finely chopped fresh parsley
1 tsp ground black pepper
½ cup grated parmesan cheese
Method Of Preparation
Slit bread horizontally in half, place cut side up on a tray
Drizzle all the slices with olive oil
Cream butter with garlic, basil, parsley and black pepper
Spread the cut side each with the mixture and sprinkle with cheese
Cook at 180C for 10 mins or until the butter and cheese melt and
brown lightly
Serve hot
Thai Special.....
Masuman Beef Curry
1 tablespoon oil
500 gms beef topside, cut into large cubes
1-2 tablespoons Curry Paste
2 large onions, cut into wedges or thick slices
2 large potatoes, peeled and diced
1 ½ cups coconut milk
1 cup water
2 cardamom pods
2 bay leaves
2 tablespoons tamarind puree
1/2 cup peanuts, roasted, optional
2 red chilies, finely sliced
Salt to taste
Method Of Preparation
Heat the oil in a wok or large heavy-based pan. Add the meat to the
wok in batches and stir-fry each batch over medium heat until it is
well browned. Remove the meat from the wok and set aside on paper
towels. Add the curry paste to wok and stir for 1 minute.
Add the onions and diced potatoes to the wok and cook, stirring
frequently until golden brown. Remove from the wok and set aside.
Add the coconut milk and water. Bring to the boil, stirring; reduce
heat and simmer for 15 minutes, uncovered. Return the meat, onions
and potatoes to the wok.
Add the cardamon, bay leaves, tamarind puree and salt, Stir well and
then simmer, uncovered, for 20 minutes or until the meat is tender.
Remove the bay leaves from the mixture. Add the peanuts, if you're
using them. When ready to serve, scatter the sliced red chillies over
the top. Serve with steamed rice.
Thai Special.....
Pineapple Fried Rice
1 medium ripe pineapple
1/4 cup oil
3 cloves garlic, chopped
1 medium onion, chopped
1-2 teaspoons chopped red chilli
150gms chicken de-bone and Cut into dices
3 cups cold steamed rice
2 tablespoons fish sauce
3 spring onions finely sliced
2 tablespoons chopped coriander leaves
Salt to taste
Method Of Preparation
Cut the pineapple into small pieces. Run a knife around the edges of
the pineapple to make it smooth
Heat 1 tablespoon of oil in a wok or large frying pan over high heat.
Add the garlic onion and chillies to the wok and cook for 1 minute.
Add the chicken; stir fry, tossing constantly for 5 minutes
Remove all the meat from the wok and set aside. Reheat the wok and
stir-fry the pineapples pieces for 3 minutes or until heated thorough
and lightly golden; remove from the wok
Add the remaining oil to the wok when the oil is very hot, add the rice
and the chicken and mix well
Once fried return the pineapples and mix thoroughly. Finally add the
salt, basil and fish sauce, and toss well.
NOTE: Fish sauce is available in the supermarkets, this is the
main ingredient in almost all thai dishes, however you can omit it.
Thai Special.....
Khao Nio Kaeo (Sweet Coconut Rice)
500 gms glutinous rice
2 ½ cups coconut milk
2/3 cup sugar
Method Of Preparation
Soak rice overnight in water.
Drain and steam rice for 45 mins or until grains maybe pressed
in the fingers and there is no hard core.
Put the rice into the saucepan and add coconut milk and sugar,
and simmer on low heat, stirring occasionally, until all the milk
is absorbed.
Turn onto a plate and flatten with a greased banana leaf or the
back of a spoon.
Allow to cool and set, then cut into diamond shapes.
Serve as a dessert or snack with sliced ripe bananas.
Thai Special.....
Pillus (Fried Sweet Potato Balls)
500gms sweet potatoes
1 tbsp sugar
1-2 tbsp rice flour
oil for frying
Method Of Preparation
Peel sweet potatoes, dropping them into cold water immediately to
prevent discoloring.
Cut into even- size pieces and boil until tender but not mushy.
Drain well, dry off in the pan and mash until free of lumps.
Mix in the sugar and enough rice flour to make the mixture firm
enough to mould. Roll into small balls, the size of a large marble.
Deep fry in hot oil over medium heat, until deep golden brown all
Serve plain or with sugar syrup and grated coconut.
Thai Special.....
Serikaya Dengan Agar - Agar
( Coconut Milk Jelly)
7gms agar-agar strands or 5 tbsp agar-agar
6 cups water
3 pods cardamom , bruised
1 small cinnamon stick
2 ½ cups sugar
2 cups thick coconut milk
pinch of salt
Method Of Preparation
Soak agar-agar strands in cold water overnight., Drain.
When drained, they should measure approximately 1 ½ cups loosely
Put agar-agar strands into a saucepan with 6 cups fresh cold water,
cardamom and cinnamon.
Bring to the boil and simmer gently 30 mins or until agar-agar jelly
strands are dissolved.
Stir occasionally , add sugar and stir until dissolved.
Add coconut milk and salt and stir constantly while bringing just to a
simmering point.
If agar-agar powder is used, simmer only 5-10 mins before adding
other ingredients.
Strain through fine nylon sieve , pour into wetted mould and cool to
room temp, then chill until serving time.
Note:- If using agar-agar powder, sprinkle evenly on surface of
water or it might turn lumpy.
Mexican Gourmet.....
Mexican Salad
Ingredients for Salad
2 tomatoes chopped in thin slices
onions chopped in thin slices
green pepper cut in short thin strips
yellow pepper cut in short thin strips
red pepper cut in short thin strips
lettuce cut in big pieces
Dressing for Salad
½ cup plain yogurt
½ cup sour cream
¼ cup chili sauce
crushed garlic to taste
juice of ½ lemon
salt, chili powder and pepper to taste
Method of Preparation
Combine all the ingredients of the dressing and
chill For an hour before serving.
When ready to serve mix salad well and pour
dressing over it.
Mexican Gourmet.....
Chicken Tortilla Soup
6 tbsp vegetable oil
8 (6 inch) corn tortillas, coarsely
6 cloves garlic, minced
½ cup chopped fresh dhania
1 onion, chopped
1 (29 oz) can diced tomatoes
2 tbsp cumin
1 tbsp chili powder
3 bay leaves
6 cups chicken broth
1 tsp salt
½ tsp ground pepper
5 boneless chicken breast halves, cooked
Method of Preparation
In a large pot heat oil. Add tortillas, garlic, dhania and
onion. Sauté for 2 to 3 minutes.
Stir in tomatoes and bring to a boil. Add cumin, chili
powder, bay leaves and chicken stock. Return to a boil,
reduce heat to medium and add salt and pepper. Simmer for
30 minutes remove bay leaves and stir in chicken. Heat
through and serve.
Mexican Gourmet.....
Tortilla Bites - Appetizers
1 pkg (8 oz) cream cheese
(At room temperature)
1 cup sour cream
Grinded green chilies to taste
1 pkg flour tortillas
Method of Preparation
Mix cream cheese, sour cream and green chilies together.
Spread about a tablespoon of this mixture over a tortilla
and roll it up. Do the same with the rest of the tortillas.
Refrigerate for 4 hours then cut each tortilla into bite
Sizes. Serve cold as appetizer.
Mexican Gourmet.....
Chilli Chicken
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, chopped
1 onion, chopped
1 stalk celery, sliced
1/4 pound mushrooms, chopped
1 pound skinless, boneless chicken breast halves cut into bite size pieces
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon cocoa powder
1/4 teaspoon salt
1 pinch crushed red pepper flakes
1 pinch ground black pepper
1 (14.5 ounce) can whole peeled tomatoes with juice
1 (19 ounce) can kidney beans, drained and rinsed
Method of Preparation
In a large skillet heat 2 tablespoons of the oil over medium heat.
Sauté the garlic, bell pepper, onion, celery and mushrooms for 5
minutes. Set aside.
Add the remaining 1 tablespoon of oil to the skillet and brown the
chicken over high heat until it is golden brown and firm on the
outside. Return the vegetable mixture to the skillet.
Add the chili powder, cumin, oregano, paprika, cocoa powder, salt,
hot pepper flakes and ground black pepper to the skillet. Stir for a few
minutes to prevent burning.
Add the tomatoes and beans, bring all to a boil and reduce heat to
low. Cover the skillet and simmer for 15 minutes, then remove
cover and simmer for 15 more minutes.
Mexican Gourmet.....
Chicken Fajita Pasta Roll
8 oz spaghetti or thin pasta, cooked, drained and kept
1 tbsp vegetable oil
1 lb skinless, boneless chicken breast halves cut into
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup whole green chilies
½ cup taco sauce
½ cup water
1 (1 ¼ oz) package fajita seasoning
Chopped fresh cilantro (optional)
Method of Preparation
Heat oil in a large pan over medium-high heat. Add
chicken; cook for 4 to 5 minutes or until no longer pink.
Add onion, bell pepper and chilies; cook, stirring
frequently for 1 to 2 minutes.
Stir in taco sauce, water and seasoning mix. Bring to boil.
Reduce heat to low; cook, stirring frequently, for 2 to 3
minutes or until mixture thickens.
Serve over pasta.
Garnish with cilantro and lime wedges.
Mexican Gourmet.....
10-12 flour tortillas
Sour cream
2 cans mild Enchilada sauce
1 can tomato paste
1 can vegetarian refried beans or 2 cans if
omitting meat
1 lb ground lamb cooked and drained
1 can pitted black olives
16-20 oz shredded cheese
Picante sauce or Salsa Sauce
Method of Preparation
Mix together cooked lamb, refried beans, ½ can enchilada sauce
and ½ cup cheese in a bowl
Lay a tortilla flat on a work area, and place about 3 tablespoons of
this mixture on the bottom of the tortilla and roll up. Place, seam
down, on a 13”x9” baking pan. Repeat with the rest of the tortillas
Mix the rest of the enchilada sauce with tomato paste. Rinse cans
out with water (1/4 cup) and add to the enchilada sauce. Pour over
the prepared enchiladas.
Sprinkle all the shredded cheese on top and dot attractively with
black olives.
Cover with an aluminum foil. Bake in a preheated oven at 350
degrees F for ½ hour until bubbly.
Serve with sour cream and picante sauce or Salsa sauce
Note: If Enchiladas Sauce not found, you can substitute it with mixture
of Ketchup and Mexican Sauce
Mexican Gourmet.....
Cassata Ice Cream
1 pt milk
1 cup sugar
1 tin Evaporated Milk (kept in
freezer overnight)
2 tsp custard powder
4 tsp vanilla essence
1 tsp gelatin or china grass (faludo)
Ingredients for Chocolate Sauce
1 Tbsp cocoa or chocolate powder
2 Tbsp sugar
1 Tbsp water
½ oz butter
Method for Ice Cream Preparation
Dissolve gelatin (or china grass if using) in a little water.
In a saucepan, mix together milk, sugar and custard powder. Add
dissolved gelatin to this and heat on medium heat, stirring constantly
until mixture is thick. Cool. Place in the freezer.
After 4 hours, remove from freezer and add the tinned milk and reheat
the mixture. Add vanilla and beat the mixture thoroughly for 20
minutes. Remove from heat, cool and return to freezer.
Take it out after 6 hours. Reheat for 20 more minutes and cool and
Method for Chocolate Preparation
Combine all the ingredients and heat, stirring all the time, till
thickened. Cool.
When serving the ice cream, pour chocolate sauce over it. Then
sprinkle chopped or sliced dried nuts.
Coconut Milk
Cumin seeds
Agar Agar
Mustard seeds
Basil leaves
Mango powder
Poppy seeds
Sesame seeds
Curry leaves
Bell pepper
Puffed rice
Cilantro / Coriander leaves
Fat mince
Refined Flour
Amrood / Mapera
Yogurt / Dahi
China grass / Faludo
Khus Khus
Simla mirchi
Chinese salt
Ajmoda / Ajmud
Anar / Daram
Kaju / Khorosho

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