LUNCH & MEAT CURRY

1 canned lunch & meat, cubed,

deep fried & keep aside.

(chicken, beef or pork will do)

1 potato, boiled, peeled & cubed

1 carrot cubed & cooked

1 tomato cubed

1 green chilly

1 onion chopped

1 tbsp ginger & garlic paste

1 tbsp chilly powder

1 tbsp meat curry powder

1 tbsp kurmah powder

1 tsp turmeric powder

1/4 tsp garam masala

1 piece cinnamon

2 piece star anise  

1 stalk curry leaves

Coriander leaves

Fresh cream, ideal milk or coconut milk

Oil for cooking

Salt to taste

METHOD:

Heat up oil, fry cinnamon, star anise &

onion until light brown colour.

Add ginger & garlic paste, green chilly,

curry leaves & tomato, stir-fry for few minutes.

Add chilly powder, meat curry powder,

kurmah powder & turmeric powder stir

for few minutes, add little water to it.

When the gravy start to boil add potato

& carrot, let it cook for 5 minutes.

Add fried lunch & meat, fresh cream,

garan masala, salt & cook for 3-5 minutes.

Garnish with chopped coriander leaves.

Serve with rice or any types of bread.

KUNG PAO CHICKEN

300-400 gm chicken meat

1 tbsp light soya sauce

1-2 tbsp corn flour

1 tbsp Chinese cooking wine

Marinate the chicken with all the

above ingredients for 15 minutes

Oil for cooking

1 onion cut into cubes

3 cloves garlic

2 slice ginger

10 dried chilies cut

½ cup pea nuts

2 green chilly cut

1 stalk spring onion

Chopped coriander leaves

SAUCE:

1 tbsp oyster sauce

1 tbsp tomato ketchup

1 tbsp chilly paste

½ tbsp dark soya sauce

1 tbsp black wine

1 tsp sesame oil

½ tsp pepper powder

METHOD:

Heat up oil, fry onion, garlic, ginger,

dried chills, peanuts & green chills.

Add in chicken pieces, stir-fry.

Add sauce & stir-fry until chicken

pieces are cooked.

Garnish with spring onion & coriander leaves

STEAMED BLACK EYED BEANS CAKE

300 gm black eyed beans

Boil black eyed beans until soft & dry

Batter:

300 gm rice flour

75 gm starch powder

36 oz coconut milk

Salt to taste

Pinch of sugar

1/4 tsp alkaline water

1tbsp crispy fried shallots

1tsp chopped dried prawns (optional)

1 stalk spring onion chopped

 Method:

Mix all the ingredients for batter

together & mix cooked black eyed

beans into batter.

Cook the mixture in low fire until

thick, stirring all the time to prevent

burning, pour the thick mixture into

a steaming tray/ cups & steam until cooked.

Leave to cool, cut & serve with chilly sauce.

PRAWNS SAMBAL ( PRAWNS IN SPICY SAUCE )

500 gm medium size prawns, cleaned

1 onion big sliced

1 tomato sliced

1 stalk lemon grass crushed

1 stalk curry leaves (optional)

Salt to taste

Sugar to taste

Oil for cooking

THINGS TO POUND:

15 dried chilies

Few birds eye chilly (optional)

10 shallots

5 cloves garlic

2 cm piece ginger

2 tomatoes (or tamarind juice)

2 stalk lemon grass

Some prawns paste (optional)

METHOD:

Heat up oil, fry pounded ingredients

 until fragrant.

Add in lemon grass, sliced onion, tomato,

curry leaves, salt & sugar.

Lastly add in the prawns & cook for few

minutes.

Serve with rice, breads or noodles.

MUTTON WITH CABBAGE CURRY

500 gm mutton

¼ cabbage cut

2 tbsp meat curry powder

¼ tsp turmeric powder

2.5 cm ginger sliced fine

1 onion sliced

3 cloves garlic sliced

2 cups coconut milk from ½ coconut

¼ cup tamarind juice

2.5 cm cinnamon piece

3 cardamoms1 stalk curry leaves

Oil for cooking

Salt to taste

METHOD:

Put mutton pieces in a saucepan with

 garlic & ginger.

Add  water to cover meat & boil until tender.

Heat oil in woke & fry the curry leaves, cinnamon,

cardamoms & onion till fragrant.

Add in curry powder, turmeric powder &

cooked mutton, mix well & simmer for 10-15 minutes.

Add cabbage leaves & pour in coconut milk &

tamarind juice.

Season to taste & bring curry to the boil.

When cabbage is softened & gravy is thick,

remove from fire & serve.

LEMON / LIME RICE WITH MIXED VEGETABLES

1 bowl cooked rice

Lime/lemon juice

Oil for cooking

Coriander leaves

A:

1 tsp mustard seeds

1 tsp split black lentil

1-2 dried red chilies broken

1 tbsp chick pea (channa dal), presoaked

 in warm water for 10 minutes.

2 tbsp peanuts

B:

1 onion chopped

1” ginger grated

2 green chilies cut

5 peppercorns

1 stalk curry leaves

C:

1 potato chopped (cooked)

2 tbsp mixed frozen vegetables

½ tsp turmeric powder

Pinch of asafetida

Salt to taste

METHOD:

Heat up oil & fry “A”, then “B”

until light brown.

Add in “C” & mix well.

Add cooked rice & stir well.

Remove from fire, mix with lemon/lime juice.

Garnish with coriander leaves.

Serve with any spicy side dish.

CHICKEN FRITTERS WITH SPICY CREAMY CORN SAUCE

A:

1 chicken breast boneless

Cut chicken breast into thin slices.

Marinate for 15 minutes with salt,

pepper & sugar.

           

B: 

3-5 tbsp self raising flour

1 tbsp corn flour

1 egg

Salt, pepper & sugar to taste

Water to make thick batter

Oil for frying

METHOD:

Dip chicken pieces into batter &

deep fry until golden brown &

set aside.

 Creamy Corn Sauce:

½ tsp chopped garlic

1 shallot chopped

3 bird’s eye chilly chopped

3 tbsp fresh cream

Salt & pepper to taste

1 -2 tbsp chicken stock

1 stalk spring onion chopped

1 can Sweet corn cream style

1 tbsp butter

Method:

Sauté garlic, shallot & bird’s eye

chilly with butter.

Add in reaming ingredient bring

to boil, serve with chicken fritters.