Indian - Cabbage & Mashed Potato Curry

Ingredients:

1 lb. cabbage, shredded

1/2 lb. potatoes, boiled and mashed

1 tsp. cumin seeds

1 tsp. ginger

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. salt or to taste

2 tbsp. oil

Method:

Heat oil in a large non-stick frying pan (or skillet), and fry the cumin seeds and ginger paste for half a minute, and add the shredded cabbage. After 15 minutes, add the mashed potatoes with turmeric and chilli powders, salt, and cook for another 15 minutes.

Thai-Sticky Rice Egg Cakes

Thai-Sticky Rice Egg Cakes

These look like pancakes, but are sticky rice patties with egg soaked in them. They can be fried or barbecued and make a delicious and very easy to make snack.

Ingredients
300 gms Steamed Sticky Rice
2 Eggs
1 Tablespoons Fish Sauce
1/3 Teaspoon Black Pepper
1/3 Teaspoon Salt
2 Teablespoons Oil

Preparation
1. Whip the eggs with the salt, pepper, and fish sauce.
2. Put oil into a frying pan over a high heat.
3. Take a handful of sticky rice and flatten it out to a circle. For frying they should be about 2cms thick.
4. Dip the rice into the whipped egg, and fry in the hot pan, turning every 30 seconds until cooked.

Thai-Salted Chicken Parcels

Thai-Salted Chicken Parcels

For this dish the chicken is prepared with lots of salt and left for several days, after enough time the salt reacts with the chicken to part salt the meat.

Ingredients
200 gms Chicken Mince
3 Garlic Cloves
2 Tablespoons Salt
1 Tablespoon Chopped Bird Chillies
Aluminium Foil

Preparation
1. Mix the chicken mince with salt and chopped chillies.
2. Form a sausage shape with the mince, and double wrap the small sausages in foil.
3. Leave in the fridge for 3 days.
4. Either barbecue the foil packets on a stove, or in a dry frying pan (still in the foil), for 10 minutes to cook them.

Serve With
Coriander Leaves
Bird Chillies
Sticky Rice
Mint Leaves

Thai-Sticky Rice Balls with Fish Stuffing

Thai-Sticky Rice Balls with Fish Stuffing

This is perfect picnic food, the sticky rice forms good easy to eat balls, and the fried fish filling adds the flavor. These are very easy to eat, leaving no mess. In the photograph above, you can see where I've broken open one of the balls, so you can see the flaked fish inside.

Ingredients
150 gms Cooked Sticky Rice
80 gms White Fish, (Cod Haddock Hake etc.)
2 Teaspoons Salt
1 Tablespoons Light Soya Sauce
2 Tablespoons Oil
1/2 Teaspoon Black Pepper

Preparation
1. Put the oil into the pan over a medium heat.
2. Clean and chop the fish into steaks, fry until any water has been cooked off and the fish is dry. Remove the bones and flake the fish while it's still in the pan.
3. Add salt to the pan, add light soy sauce and black pepper
and fry continue to fry the fish until it is brown.
4. Take 30 gms sticky rice in your hand, flatten it to a disc, put a spoonful of the fish meat into the centre and fold the sticky rice over it to form a ball.

Serve With
Sweet Chilli Sauce
Coriander Leaves
Spicy Thai Salads

Thai-Fried Sesame Balls

Thai-Fried Sesame Balls

These balls are a doughy fried snack with a slightly sweet taste. It's quite tricky to get the deep fat frying oil the right temperature to match the size of the ball you're making. Too hot and the outside will burn before the inside gets cooked. Too cold and they soak up oil. The best way to strike a balance is to heat the oil to 170 degrees Celsius, try frying a practice ball until it's brown, then cut it open to see if it's cooked!

Ingredients
150 gms Wheat Flour
1 Egg White
50 gms Sugar
1/2 Teaspoon Salt
1 Teapsoon Baking Soda (Raising agent Soda + Citric Acid)
1 Tablespoon Water
1 Tablespoon Pork Oil (Pork Lard)

Preparation
1. Sift the flour, with the baking soda (use a packet raising agent, it normally also has citric acid in it) and salt.
2. Mix in the pork lard.
3. Whisk the egg white until frothy then mix with the sugar.
4. Add the egg white & sugar mix, together with the water to the flour.
5. Mix it to a soft dough which will froth due to the baking soda.
6. Heat the oil to 170 degrees Celsius.
7. Leave the dough for 5 minutes till expand.
8. Oil your fingers with a little cold vegetable oil, take a little of the dough in your hand and roll into a ball and sprinkle with sesame seeds.
9. Drop it into the oil, you will find it easier to do that without getting burned if you use a spoon to lower it into the oil.

Thai-Raw Pork Parcels

Thai-Raw Pork Parcels

These should be eaten with care, it's common in Europe to eat raw beef, but it's considered unsafe to eat raw pork except in a very few cases. These parcels should be prepared only using very fresh farm grown pork that has been treated. If you are uncertain about the quality of the meat you can always cook it, or alternatively you can buy branded parcels from Asian supermarkets.

Ingredients
500 gms Pork Red Meat
10 Garlic Cloves
5 Bird Chillies
2 Tablespoons Salt
5 Tablespoons Lemon Juice
Tinfoil plastic bags or Banana Leaf

Preparation
1. Clean the pork and put into a blender/food processor.
2. Peel the garlic and add to the blender.
3. Add the chillies and salt. Blend until it completely mixed.
4. Add lemon juice and mix.
5. Make into parcels, and wrap in the banana leaves or tin foil
6. Chill in the fridge for 5-8 hours if you like more sour leave it for 2-3 day in wram place.

Tips
1. You can eat these raw, or if you prefer you can also cook this dish in the oven or by frying them. If you like spicy food you can cut up red chillies and push a piece into the centre of each parcel.
2. You can add sticky rice or fragrant rice too if you wish, but I prefer not to. Simply precook or pre steam the rice and use 50 gms sticky rice to each 1kg pork.

Serve With
Mint
Coriander
Chilli
Peanut
Lettuce

Thai-Steamed Pork Sausage

Thai-Steamed Pork Sausage

These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices.

Ingredients
500 gms Pork Mince
2 Tablespoon Pork Fat
1/2 Teaspoons Sugar
1/2 Teaspoon Salt
1 Level Tablespoon Black Pepper
100 gms Crushed Ice
25 gms Garlic
A Food Processor/Blender

Preparation
1. Put the pork mince and fat into the blender, add the garlic, sugar, salt and pepper and blend together until the meat is smooth.
2. Crush the ice, if you don't have an ice crusher, place it in a bag, wrap a towel around it and bash it with a rolling pin to break it up.
3. Add the crushed ice to the mix and blend it until the ice is thoroughly mixed into the pork. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage.
4. Roll the pork into large sausage shapes, you may find it easier to put a large lump of the meat onto tinfoil and roll the foil around the sausage. They should be wrapped completely in the foil before steaming. If you can get banana leaves, roll them in those, and tie with twine.
5. Steam in a Chinese steamer for 20 minutes.

Serve With
Fragrant Rice
Chillies
Green Vegetables

Thai-Pork Mince Omelette

Thai-Pork Mince Omelette

If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish.

Ingredients for 2 People
3 Large Eggs
75 gms Pork Mince
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
10 gms Coriander Leaves
10 gms Spring Onion (approx 1)
2 Big Red Chillies
100 ml Oil
1/2 Teaspoon White Pepper

Preparation
1. Chop the coriander, spring onion and chillies.
2. Whip the eggs in a mixing bowl.
3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
4. Put oil into frying pan and preheat the oil.
5. Fry the eggs mix for 1 minute.
6. Turn the omelette over and fry the other side for a minute.
7. The omelette should be cooked and golden brown. To make sure its cooked squeeze it, and no liquid should come out.

Serve With
Salad Vegetable
Hot Rice
Sweet Chilli Sauce

Thai-Corn Fritters

Thai-Corn Fritters

We eat corn in everything! You will find it in desserts for it sweetness, in soups and like here, in snacks. In Bangkok, in front of the university, there are many little food stalls to feed the hungry students, including corn fritter stalls. This is one of the few Thai dishes that isn't spicy.

Ingredient For 2 People
100 gms Corn Kernels (Maize)
1 Tablespoon Corn Flour
1 Tablespoon Wheat Flour
1 Tablespoon Cassava Starch
120 ml Water
1 Teaspoon Salt
1/2 Teaspoon Pepper
200 ml Oil
Flat Frying Pan

Preparation
1. Mix all the corn flour, wheat flour and cassava starch together with the water in a mixing bowl. You can use a ready mix batter if you prefer.
2. Add the salt, pepper and corn kernels and mix.
3. Put the oil into the frying pan and preheat the pan over a medium heat.
4. When the oil is hot take a tablespoon of the mixture and drop it into the pan to make a circular fritter.
5. Fry it for a minute on each side until it is golden brown.

Serve With
Sweet Chicken Sauce
Cucumber

Thai-Hot Dog & Spring Onion Chilli Salad

Thai-Hot Dog & Spring Onion Chilly Salad

This is a side dish that's cheap and simple, it uses hot dog sausages together with green spring onions and chilly to spice it up. In Thailand dishes like this are called "gop-gam", snacks served with beer at night, but it can also be served with rice to make a full meal.

Ingredients for 2 People
160 gms Hot Dog (1 packet)
1 Onion
20 gms Spring Onion
10 gms Coriander Leaves
10 gms Mint
4 Bird Chillies
1 Red Chilly
1 Tablespoon Lime or Lemon Juice
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
200 ml Water

Preparation
1. Heat 200 ml water to the pan until it boils.
2. Slice the hot dogs into bite sized pieces, put in the boiling water and heat through for 2 minutes.
3. Remove the hot dogs and put in a mixing bowl.
3. Chop the bird chillies & red chilly, the onions , the spring onions ,and the coriander, and add to the mixing bowl.
4. Add the fish sauce, sugar, and lemon juice, into the bowl and mix all the ingredients together.
5. Serve it on a plate with a little mint garnish.

Serve With
Hot Rice
Salad

Thai-Steamed Cassava Sweets

Thai-Steamed Cassava Sweets

Ingredients for Family
500 gms Cassava Root
300 gms Sugar
100 ml Rose Water
100 gms Desiccated Coconut.

Preparation
1. Peel the cassava leaving only the white flesh.
2. Grate the cassava flesh until finely shredded.
3. Mix the water with the sugar and cassava then blend it in a food processor.
4. Divide into portions for steaming, wrap each portion in aluminium foil to form parcels. You will cut these portions into smaller cubes later.
5. Steam the parcels for 25 minutes.
6. Leave to cool in the fridge.
7. Remove the foil, cut the cassava sweets into bite sized pieces.
8. Dust with the shredded coconut.

Thai-Pork and Spring Onion Dumplings

Thai-Pork and Spring Onion Dumplings

Ingredients:
100 gms Wheat Flour
1 Egg
1 Teaspoon Oil
150 Pork Mince
1 Teaspoon Salt
2 Tablespoon Light Soy Sauce
1 Teaspoon Pepper
3 Garlic Cloves
2 Sprigs Coriander Leaves
2 Spring Onions (approx 20 gms)

Preparation:
1. Whip the egg, put into the flour and add the oil.
2. Mix these together and knead them a little to form a dough.
3. Leave the dough for 5 minutes to rest it, this makes it easier to work with.
4. Into a food process, put the pork, add the garlic, the spring onion, the light soy sauce, the salt, pepper, and coriander leaves.
5. Blend until the filling is well mixed.
6. Pinch off small pieces of dough, and roll them on a flat oiled surface into small circles (approx 6cms diameter).
7. Put the meat filling into the middle of the pastry, and fold the pastry over and crimp the edges to form a closed dumpling.
8. Boil a pan of water, drop the dumplings into the boiling water and cook for 4 minutes.

Serve With
Noodle Soup
Sukiyaki Sauce
Green Vegetables

reBlog from foodrecipesworld.blogspot.com: Food Recipes Of The World

I found this fascinating quote today:

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.foodrecipesworld.blogspot.com, Food Recipes Of The World

You should read the whole article.

Thai-Rice Flour Muffins

Thai-Rice Flour Muffins

This is the Thai version of muffins, they are made with rice flour, scented very gently with rose or other flower water and steamed rather than baked. To cook this you will need foil or paper cups, the dough mixture is runny and needs to be held in a cup during cooking. You can see from the pink muffin sliced in half in the picture above, that the mixture forms light moist muffins.

Ingredients for 4 Muffins
125 gms Rice Flour
125 gms Sugar
125 ml Rose Water
1 Teaspoon Fresh Yeast
1 Teaspoon Baking Soda
Food Colouring (Optional)

Preparation
1. Mix the yeast with the rice flour, add the rose water little by little and mix until the flour is soft.
2. Add sugar, and the remaining rose water and the baking soda.
3. At this point you can add 5 drops of food colouring. Or even divide the mixture into sections and colour each section separately.
4. Stir the mixture well and place in a covered bowl, leave for 1-2 hours for bubbles to form.
5. The mixture should be thick but still fluid. Fill each paper or foil cup to just below the top, the mixture will expand during cooking.
6. Place in a Chinese steamer for 10 minutes. You can check they are cooked by sticking a tooth pick or fork into the centre and if it comes out clean it is cooked inside.
7. Serve cold.

French-Queue en Hochepot

French-Queue en Hochepot

Ingredients:
1 oxtail in 4cm (11/2 inch) segments
2 pig trotters
1 pig’s ear
1 small cabbage
6 carrots 6 turnips salt

How to cook:
1. Place the oxtail, trotters and pig’s ear in a large pan. Cover with water and bring to the boil over a moderate heat, removing the scum as it appears. Once it has boiled, lower the heat and leave to simmer for 2 hours.
2. Peel the vegetables; quarter the cabbage, removing the hard centre. Leave them to stand in a basin of cold water.
3. After 2 hours, salt the stockpot and add the vegetables to it. If there is not enough liquid, add some hot water but make sure you do not cover the vegetables. Bring back to the boil on a higher heat, then lower again and simmer for a further 2 hours until the meat and vegetables are tender.
4. When all is ready remove from the heat. Slice the ear thinly, bone the trotters and cut into small pieces. Arrange the meat and vegetables on a serving dish. The stock can be kept to be used for another dish, or it can be poured into a gravyboat and served, but be sure you skim off the fat first.
5. Accompany this springtime dish with new potatoes and grilled chipolata sausages.

Afghan-Potato Kebabs

Afghan-Potato Kebabs

Ingredients:
5 lbs Potatoes Red medium
8 oz Green Chilies
A bunch of Cilantro
1 Tbsp Cumin seed
2 oz PomegranateClick to find more about Pomegranate seed dried
2 Eggs
1 tsp Red Chili powder
1 tsp SaltClick to find more about Salt
14 oz Butter Solids -OR- 2 cups vegetable oil

How to cook:
Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling (water should barely cover potatoes)
Check the doneness of potatoes (use a knife).
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat.
Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
Coat kebabs with eggs and put in frying pan.
Change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'

Makes 50 Kebabs

Indian-Coconut Fish Fry

Indian-Coconut Fish Fry

Ingredients:
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Coconut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

How to cook:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together,red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.

Indian-Karhi Pakora

Indian-Karhi Pakora

Ingredients:
For pakoras:
basin 1 1/2 cups
red chillis 1 tsp
salt 1 tsp
coriander seeds 1 tsp
chat masala 1 tsp
dried crused methi leaves 2 pinchs
water enough to make a semi thick paste

For curry:
baisin 6 tbsp
water 1.15 litre
curd 1/2 kg
spring onions 3
curry pattas 12
ginger 1/2 tsp
garlic 5 cloves
green chillies 4
red chillies pwd 2 1/2 tsp
salt 2 tsp or as per taste
red chillies whole pods 4
cooked /var/www/hmin pwder 1 tsp
/var/www/hmin 1tsp (for garnish)
oil 1/2 cup (for garnish)

How to cook:
1-Mix all ingredients well with enough amount of water to make a semi thick paste.
2-Heat oil enough for deep frying in a deep frying pan.
3-Put the paste in little amounts in the well heated oil with the help of a tbsp.Fry pakoras on medium heat.
4-Mix baisin,water,curd,6 curry pattas,spring onions,green chillies,garlic,ginger,/var/www/hmin powder and red chillies pwd in aheavy based pot and cook on low heat untill it becomes half in quantity.
5-The curry will turn a little thick.U can add water if U want to make it thin.Add the prepared pakoras and salt in the curry.
6-For Tempering ( Bhagar)
Heat oil in a frying pan. Put /var/www/hmins, red chilly pods and curry patta. Fry well and put in the prepared curry. Your curry is ready to serve. Eat with boiled rice or as it is. You will love the delicious taste.

Afghan-Kishmish Panir (Cheese with Raisins)

Afghan-Kishmish Panir (Cheese with Raisins)

Ingredients:
1 gallon of milk
White vinegar
Cheesecloth
1 box black seedless raisinsa

How to cook:
In a large stockpot, add a small amount of water to barely cover the bottom of the pan. Add1 gallon of regular whole fat milk to the pot and bring to a boil. Stirring helps the bottom not to burn and the milk to boil faster. NEVER LEAVE UNATTENDED. As the milk begins to steam, take about 1/4 cup of white vinegar and put it next to the stove. When the milk starts to rise in the pan, add the vinegar in a circular pattern. Take the pan off of the heat. Take a slotted spoon and start helping the curds and whey separate (some people like to lightly salt the cheese, if you would like to, add two good pinches of salt at this point). After about 5 minutes you should have a good amount of separation. In the sink and over a colander, double fold a cheesecloth and press into the shape of the colander. Using thick, new kitchen gloves (the kind used for washing dishes), slowly pour the contents of the pot into the cheese cloth, when all of the curds are in the cheesecloth, gather the ends of the cheesecloth together and twist. The VERY hot whey will come out and shape the curds into a ball. Press to make it smooth and round. Twist and press two or three times only and the place the cheesecloth on a plate in the refrigerator. You do not want to twist too much or else the cheese will be crumbly. When the ball has cooled, take it out of the cheese cloth and wrap it in foil until you are ready to cut. Cut the cheese in slices down the ball so that you end up with thick slices, and then cut the slices into cubes. Fill half of the plate with cheese and place raisins on the other half of the plate and serve. The cheese can last 2-3 days, slightly longer if salt was added.

Afghan-Ice Cream (Sheer Yakh)

Afghan-Ice Cream (Sheer Yakh)

Ingredients:
* Vanilla Ice Cream
* Rose Water
* Pistachios (unsalted)

Directions:
Pour 1/2 tsp of Rosewater over 1-2 scoops of Ice Cream and then sprinkle finely chopped pistachios (unsalted) on the top of the Ice Cream. Enjoy!

Afghan-Subzi (Spinach)

Afghan-Subzi (Spinach)

Ingredients:
* Oil
* Green onions
* Garlic
* Cilantro
* Dried dill
* Spinach
* Paprika
* Cumin
* Coriander
* Chicken flavor bouillon powder

How to cook:
In a medium saucepan, put 3 tbsp of oil into the pan and turn it on to medium heat. Wash and finely chop 2 bunches of green onions. Chop all but the little hair like fibers on the end, and add to the oil. Let heat until the onions are translucent, then add 1 tbsp of finely chopped garlic and let fry for about 2-3 minutes. Finely chop 2 bunches of cilantro (cut off only the very ends of the stems, the brown parts) and add to the pan. When the cilantro wilts a bit, add the frozen spinach. After 5 minutes, turn so that all of the spinach is no longer frozen. Add 1 cup of water to stop the frying. Add 1/2 tsp of paprika, 1 1/2 tbsp of ground cilantro seeds, add 2 tbsp of cumin and 2 tbsp coriander and mix into the spinach. Add 2 large pinches of dried dill, rub it in your hands to release the essence and add to the pan. Finally add 1 tbsp of chicken flavor bouillon powder in place of salt. Stir until most of the water has evaporated off and the spinach is cooked through.

Afghan-Salaata (Salad)

Image by Laurel Fan via Flickr

Afghan-Salaata (Salad)

Ingredients:
* Tomatoes
* Yellow Onion
* Cilantro
* Lemon
* Cucumbers
* Radishes
* Salt

How to cook:
Chop 2 whole tomatoes, 1 medium yellow onion, and 1 bunch of washed cilantro. Mix these together in a bowl. Juice one lemon and pour the juice over the top of the tomato, onion, and cilantro. You can also add sliced cucumbers, as well as radishes. Sprinkle with salt (to taste) a good pinch and toss the salad. Cover and refrigerate for at least 15 minutes to allow all the juices to mix together.

Afghan-Cilantro Chutney(Sauce)

Afghan-Cilantro Chutney

Ingredients:
* 1 large bunch of cilantro or 2 medium ones
* 1 Jalapeno chili with the seeds removed
* 4 walnuts
* 1tbs granulated sugar
* 1 cup of white vinegar or lemon juice
* 2 tsp salt

How to cook:
Prepare this in a blender or food processor for an even texture.

Wash the chili and remove the seeds or the chutney will be too hot. Wash and roughly chop all but the very end of the stems from the cilantro. Keeping the part of the stems that are not brown gives this a great taste. Add both of the above to the blender. Then add all the of the rest of the ingredients and blend until the walnuts are well chopped and it has the consistency of a slightly chunky soup. If it is too chunky, blend until it is smoother or add 3 tbsp of water and blend again. In an airtight container, and if it is not contaminated when using, it will keep for at least 3 weeks.

Afghan-Bolaanee (leek and/or potato filled pockets)

Afghan-Bolaanee (leek and/or potato filled pockets)

Ingredients:
* Egg roll wrappers
* 4 or 5 medium potatoes or leeks
* Salt to taste
* Oil for frying

Note: If you have a lot of time or have a large frying surface like a smooth griddle you can make a very large bolaanee, but since most people do not, I am not going to include how to make the dough from scratch. If you are really interested then e-mail me and I will send you the recipe. As a great and easy substitute use a package of egg roll wrappers and 1small bowl with 1/4 cup of water to seal the bolaanee.

How to cook:
Clean and boil the potatoes until they are very soft and let them cool. Peel the potatoes and salt to taste while mashing them with a masher or fork. Take the egg roll wrapper and fill it 1 1/2 tsp of potato and place it in the middle of the wrapper, and smooth down in the center. With your finger, dip it into the bowl of water and run the water around the edges of the egg roll wrapper. Take the end of the wrapper and attach it to the other end diagonal from it. Pinch together the wrapper all the way around and the bolaanee will form a triangle. Do not over or under fill the center, and make several before you begin frying because once the oil gets hot you will have trouble cooking them and making them at the same time. Fry until golden brown ~3 minutes on both sides. Drain the excess oil as you lift the bolaanee and place them on a plate with several paper towels under them to help remove the excess oil. Serve with chutney or as an appetizer.

Afghan-Aush (Noodles with Pulses, Meat and Yoghurt)

Afghan-Aush (Noodles with Pulses, Meat and Yoghurt)

Ingredients:
Aush Dough
* 2 c Plain flour
* 1 ts Salt
* 2/3 c Cold water
* Additional flour

Pules and Noodle Mixture
* 1/2 c Yellow split peas - (daul nakhud)
* Cold water
* 1 c Canned kidney beans w/liquid
* Salt
* 1 tb Oil
* 2 c Finely chopped spinach

Meat Sauce
* 1/2 c Oil
* 1 Medium onion; finely chopped
* 750 g Ground lamb or beef
* Salt
* Freshly ground black pepper
* 1/2 teaspoon ground cinnamon
* 2 teaspoons ground coriander
* 1 teaspoon ground turmeric
* 1/2 c Tomato puree
* 1/2 c Water

Chakah(Yogurt Sauce)
* 1 1/2 c Drained yogurt
* 3 ts Dried mint; rubbed
* 1/4 ts Hot chili pepper (or more)
* 1/4 c Finely chopped coriander
* Salt to taste

How to cook:
Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.

Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes.

Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.

In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.

reBlog from foodrecipesworld.blogspot.com: Food Recipes Of The World

I found this fascinating quote today:

Ingredients:6 - hard-cooked eggs½ - cup Parmesan cheese1 - teaspoonhorseradish½ - teaspoon salt½ - teaspoon dry mustard¼ - teaspoon pepper3 - tablespoons salad dressing or mayonnaise½ - teaspoon paprika¼ - cup black olives, slicedfoodrecipesworld.blogspot.com, Food Recipes Of The World

You should read the whole article.

Indian-Potato in Bombay Ducks

Indian-Potato in Bombay Ducks

Ingredients:
8-10 Bombay Ducks (cleaned & drained)
1 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
1 small sized potato sliced (thinly in slices)
1 Tbsp of lemon juice salt to taste.
2-3 Green Chillies
3-4 flakes of garlic smashed

How to cook:
Marinate the Bombay Ducks and potato with chilly powder, turmeric powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for 1/2 an hour. Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato. Cover the vessel let it cook in its own water. After it is cooked garnish it with coriander leaves. Serve Hot.

Indian-Deviled Egg

Image by starmist1 via Flickr

Indian-Deviled Egg

Ingredients:
6 - hard-cooked eggs
½ - cup Parmesan cheese
1 - teaspoon horseradish
½ - teaspoon salt
½ - teaspoon dry mustard
¼ - teaspoon pepper
3 - tablespoons salad dressing or mayonnaise
½ - teaspoon paprika
¼ - cup black olives, sliced

How to cook:
This is a good way to hard-boil or hard-cook eggs. Put eggs into a large pot and cover with cold water about an inch over the eggs. Set the temperature to medium-high and heat until water starts to rapidly boil. After the water begins to boil, turn off the heat, cover, and let stand for 20 minutes. When the timer goes off, pour out the water and add cold water to stop the cooking. Crack the eggshell and remove the shell.

Take a knife and cut eggs lengthwise in half. Next step is to remove yolk and put into a small mixing bowl. With a fork, mesh egg yolks. To the egg yolks, add Parmesan cheese, horseradish, salt, dry mustard, pepper, and salad dressing (or mayonnaise).

Fill egg whites with yolk mixture and you want to have the mixture heaping. Garnish with paprika and add the olives to the top.

Indian-Barbecued Tandoori Chicken

Image by MadMan the Mighty via Flickr

Indian-Barbecued Tandoori Chicken

Ingredients:
3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice

Marinade:
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

How to cook:
Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.

To roast in oven:
Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.

To broil indoors:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.

To grill outdoors:
Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.

Serve the chicken immediately, lightly brushed with ghee or oil.

Indian-Barrah Kebab

Indian-Barrah Kebab

Ingredients:
21 lb Lamb shoulder chops
1/2 Inch cube ginger root
1/2 ts Ground nutget
-peeled and chopped
1/2 ts Ground black pepper
2/3 c Thick set plain yogurt
1/2 ts Ground cinnamon
1/2 ts Salt or to taste
1/2 ts Cayenne or chili powder
1 tb Cooking oil
1/2 ts Turmeric
1 ts Ground cumin
2 Garlic cloves, peeled
1 tb Sesame seeds
2 tb Onions, chopped coarse

How to cook:
Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth. Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree. Put chops into a larege bowl and pour the blended ingredients over them. Using your fingers, rub the marinade w into each chop. Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F. Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean. Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes - turning the chops over once. Reduce heat to 400 F. Mix the remaining marinade with the oil and cumin. Brush the chops wi this and sprinkle half the seeds on top. Return the pan to the upper of the oven for 10 minutes. turn the chops over and brush this side w the remaining marinade mixture and sprinkle the rest of the seeds as before. Cook for 10 to 15 minutes.

Indian-Tomato Chutney

Indian-Tomato Chutney

Ingredients:
Onion - 2
Tomato - 2
Red Chillies - 5
Coriander leaves - few
Oil - 3 tsp
Salt to taste

How to cook:
Chop onions and tomato very finely and keep aside.
Heat oil in a pan, add red chillies to it and fry for one min.
Add chopped onions to it and fry till golden brown.
Then add chopped tomatoes to it and fry for 5 Min's or till raw smell goes off.
Finally add chopped coriander leaves to it.
Grind coarsely and serve it with dosa, idli.

Indian-Ragi Dosa

Indian-Ragi Dosa

Ingredients:
Ragi flour / Finger Millet flour - 2 cups
Urad dal - 1 cup
Fenugreek seeds - 1/2 tsp
Salt
Water
Oil

How to cook:
Wash and soak urad dal and methi seeds in water for 3 to 4 hrs.
Drain the water and grind by adding little water to make a smooth paste.
Transfer this to a large bowl and add ragi flour and salt tot it and mix well.
Close the bowl and keep it for 6 to 8 hrs for fermentation.
After this fermentation, stir the batter well. Now its ready to make dosa.
Heat the dosa pan and pour ladleful of batter on the pan and spread the batter in circular motion to form pancake of roughly 8" inch diameter.
Drizzle th oil on the surface and edges of the dosa. Flip the dosa and cook for one minute.
Serve the dosa with Chutney/Sambhar/ Chicken kurma etc.