EGG DROP SOUP WITH SNOW PEAS

Ingredients :

• 125 g snow peas/mange-tout peas.
• 850 ml dashi
• 1 tsp light soy sauce
• 2 eggs
• salt

Methods :

1. Wash the snow peas, pat dry and slice diagonally into very thin slices. Parboil in lightly-salted water for 1 minute, remove and plunge into cold water to stop further cooking. Drain and pat dry.
2. Bring the dashi just to a boil, turn the heat to low and season to taste with soy sauce and salt, beat the eggs lightly in small bowl.
3. Add the peas to the simmering dashi and [our over the eggs in a thin stream. Remove from heat immediately and ladle into warmed soup bowls.
   

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THICK SOUP WITH CHICKEN AND RICE CAKES

Ingredients :

• 4 rice cakes
• 225 g chicken
• 2 young leeks
• 850 ml dashi
• 4 tbs white miso
  

Methods :

1. Grill the rice cakes under a hot grill and turning to make the cakes not burn. When the surface is crisp and brown, remove from the heat and pierce with a fork a few times.
2. Trim the chicken and slice into thin strips. Blanch in a little lightly salted water for 2 minutes and drain. Slice the leeks diagonaly into fine slices.
3. Heat the sauce pan, bring the dashi to a boil, add the chicken pieces and simmer until tender.
4. Ladle a litlle of the hot soup into a bowl, add the miso and soften with a wire whisk. Strain the miso into the soup. Reheat the soup but do not boil.
5. Warm four soup bowls and put a rice cakes into each. Ladle the soup into the bowls, add chicken pieces and slices of leeks. Serve immediately.

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THICK VEGETABLE SOUP WITH TOFU

Ingredients :

• 225 g tofu.
• 100 g carrots.
• 150 g potatoes.
• 1 bamboo shoot, fresh or tinned.
• 8 fresh or dried shiitake mushrooms.
• 1 konnyaku (arum root).
• 2 tbs vegetable oil.
• 850 ml dashi.
• 5 tbs red miso.

Methods :

1. First drain the tofu, set a weight such as a chopping board or dinner plate on the tofu and set aside for 30 minutes to drain.
2. Prepare the vegetables, wash and peel the carrots and potatoes and cut into small chunks. Cut the bamboo shoot into pieces of the same size. Trim away the hard stems of the mushrooms and cut into quarters.
3. Cut the konnyaku into chunks with a tea spoon. Heat the vegetable oil in a frying pan, add the vegetables and saute over high heat, until lightly brown and evenly coated with oil.
4. Turn vegetables into a saucepan and ladle the dashi over them. Bring to boil. Squeeze the drained tofu through your fingers and into the soup. Ladle a little of the hot soup into a bowl and add the miso. Soften with a wire whisk.
5. Strain the miso into the soup . Reheat the soup until nearly boiling, but do not boil. Ladle the soup into warmed soup bowls and serve immediately.
   
   
   

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MISO SOUP WITH LEEKS AND TOFU

Ingredients :

• 225 g tofu.
• 1 young leek.
• 850 ml dashi II.
• 4 tbs red miso.

Methods :

1. Wash the leek and slice very finely, devide between 4 soup bowls. Cut the tofu into small cubes and distribute between the four bowls.
2. Heat the dashi in small sauce pan. Put a little of the hot dashi a bowl, add the miso and soften with a wire whisk. Strain the miso mixture into the hot dashi. Do not reboil.
3. Ladle the dashi over the tofu and leeks in each bowl and serve immediatly.
   
   

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DRIED BEAN CURD SKIN AND VERMICELLI SOUP

Ingredients :

• 15 g dried bean curd/tofu skin.
• 25 golden needles (dried, lily buds).
• 5 g black moss.
• 50 g bean thread vermicelli.
• 900 ml water
• 1 tsp salt.
• 2 tbs light soy sauce.
• 1 tbs rice wine.
• 5 g fresh root ginger, finely chopped.
• 2 spring onion, finely chopped.
• 2 tsp sesame seed oil.
• fresh coriander for garnish.

Methods :

1. Soak the bean curd skin in hot water for 35 minutes and then cut it into small pieces.
2. Soak the lily buds and black moss in water separately for 20 minutes. Rinse the lily buds until clean. Loosen the black moss until it resembles human hair. With a pair of scissors, cut the vermicelli into short lengths.
3. Bring the water to the boil in a wok. Add all the ingredients together with the seasoning. Stir until well blended.
4. Cook the soup for 2 minutes, add the sesame seed oil and serve hot, garnished with coriander.

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SPINACH AND TOFU SOUP

Ingredients :

• 225 g fresh spinach
• 2 cakes bean curd/tofu
• 2 tbs oil
• 2 tsp salt
• 600 ml water
• 2 tbs soy sauce
• 1 tsp sesame seed oil

Methods :

1. Wash the spinach well, discarding the tough and cut the leaves into small pieces.
2. Cut the bean curd/tofu into about 14 pieces.
3. Heat the oil in a wok, stir-fry the spinach until soft. Add salt and water and bring to the boil.
4. Add the beancurd/tofu and soy sauce amd cook for 2 minutes. Add the sesame seed oil before serving.
   

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SHARK'S FIN SOUP

Ingredients :

• 750 g shark's fin, which has been soak for at least 3 days with several changes of water.
• 100 g yolk of female crab extracted from 1 kg cooked crab meat.
• 7 tbs rice wine.
• 2 tsp salt.
• 1 tsp monosodium glutamate.
• 3 slices ginger root.
• 3 spring onions.
• 100 g lard
• 2 tbs cornflour (cornstarch).
• 1.5 l stock (made from simmering a whole chicken and whole duck in 3 liters water until the liquid is reduced by half, discarding both the chicken and duck and straining the stock for use).

Methods :

1. After the shark's fin has been soaked, it is clean again before simmering for 4-5 hours or until the sandy skin and decayed bone hidden in the meat at the top of the fin can be removed, but do not boil it hard. Rinse in cold water and srub off the sandy skin and decayed bone. After simmering gently for a further 8 hours or so the will gradually reveal itself as a transparent colour and curl into the shape of a crescent.
2. Place the clean fin in a bowl, add 2 tbs rice wine, 1 tsp salt, 1/2 tsp monosodium glutamate, ginger root and onion. Use about a third of the stock to cover the fin.
3. Place the bowl in a steamer and steam over high heat for about 1 1/2 hours or until the fin is really soft.
4. Place about half of the remaining stock in a wok, add 1/4 tsp monosodium glutamate, 1/4 tsp salt and 1 tbs rice wine together with the fin, but discard the stock in which it has been steamed. simmer gently for about 15 minutes or until the fin is quite tender.
5. Remove and discard the stock in which it has been cooking, and start all over again with fresh stock, wine , salt and monosodium glutamate. After a further simmering, remove the fin and again discard the stock, then place the fin neatly on a plate.
6. warm about half of the lard in a wok, put in the crab 'yolk', add the remaining rice wine, salt, monosodium glutamate together with the last of stock and cook gently for 10 minutes. The crab 'yolk' will then broken up and the flavour of both the lard and the rice wine will have merged into it.
7. thicken it with cornflour until smooth. Take it off the heat and the remaining lard, stirring and pouring it all over the fin.
   

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HOT AND SOUR SOUP

Ingredients :

• 3 dried Chinese mushrooms, soaked in warm water for 30 minutes.
• 2 cakes of bean curd (tofu).
• 50 g sichuan preserved vegetables
• 50 g pickled vegetables (cucumber, cabbage, green beans).
• 2 spring onion/scallions, finely chopped.
• 2 slices ginger root, thinly shredded.
• 900 ml water.
• 1 tsp salt.
• 2 tbs rice wine.
• 1 tbs soy sauce.
• freshly ground pepper for taste.
• 1 tsp sesame oil.
• 1 tsp corn flour, cornstarch with 2 tsp water.

Methods :

1. Squeeze dry the mushrooms after soaking. Discard the hard stalks and cut the mushrooms into thin shreds. Reserve the water for use later.
2. Thinly shred the bean curd/tofu, sichuan preserved vegetables, pickled vegetables and ginger. Finely chop the spring onions.
3. In a wok/large pot , bring the water to the boil. Add all ingredients and seasonings and simmer for 2 minutes.
4. Add the sesame oil and thicken the soup by stirring in the cornflour (cornstarch) and water mixture. Serve hot.
   

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ONION BHAJIS

Ingredients :

• 30 ml oil
• 1/2 tsp ground mustard seed
• 1 tsp fenugreek seed
• 5 g ground turmeric
• 1 medium onion, finely chopped
• 1/2 tsp chilli powder
• 1/2 tsp salt
• 1 egg
• 100 g (chick pea) flour
• oil for frying

Methods :

• Heat the oil and fry the spices for a minute. Add the onion and stir until well coated.
• Turn down the heat, cover and cook until onion is tender but not mushy. Leave to cool.
• Add egg,salt and chick pea flour and stir well.
• Fry generous 1/2 tbs of the mixture in hot oil, turning them almost immediately. As soon as they are puffy and brown remove them with slotted spoon and drain on kitchen paper. Serve warm.
  

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VEGETABLE CUTLET

Ingredients :

• 100 g beetroot, diced
• 100 g carrots, diced
• 225 g potatoes, diced
• 100 g cabbage,shredded
• 1/2 tsp chilli powder
• 1/2 tsp ground black pepper
• 3/4 tsp salt
• 1/4 tsp sugar
• 1 tbs raisins
• 50 g flour
• 1/2 tsp ground roasted cumin
• Breadcrumbs
• Oil for deep frying

Method :

• Boil the beetroot, carrots, potatoes and cabbage together until tender. Drain.
• Mash the boiled vegetables with the chilli, roasted cumin, black pepper, salt, sugar and raisins. Devide into 12 balls and flatten. Chilli for 1 hour.
• Make a batter with the flour and milk and dip a cutlet in it. then roll it in breadcrumbs until well coated.
• Heat the oil in a large frying pan and fry the cutlet for 2-3 minutes turning once, until crisp and golden. Serve with coriander chutney.
  
  
  

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FRIED POTATOES CAKES

Ingredients :

• 450 g potatoes , boiled and mashed
• 2 green chillis, chopped
• 1/2 tsp salt
• 15 g coriander leaves, chopped
• 30 g onions, chopped
• oil for frying

Method :

• Mix the mashed potatoes with the chillis, salt, coriander leaves and onions.
• Form into small balls and flatten.
• Heat oil for shallow frying until hot and fry the potato cakes for a few minutes each side until golden. Serve with chutney.
  

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LENTIL CAKES IN YOGURT

Ingredients :

• 225 g washed dal
• 425 ml water
• 3 green chillis
• 1/2 salt
• 1/4 tsp asafetida
• oil for deep frying
• 850 ml plain yogurt
• 1/4 tsp ground roasted cumin
• 1/4 tsp garam masala
• 1/2 tsp chilli powder

Method :

• Wash the dal and soak in the water overnight.
• In blender or food processor put in the dal, the green chillis, salt and asafetida and some of the soaking liquid. Blend until you have a thick paste, adding more soaking liquid as necessary.
• In a karai, heat the oil over medium heat. Add tablespoons of the mixture to the hot oil and fry for 3-4 minutes, until they are reddish brown, turning once. Drain them on paper towels.
• When all the vadas are fried put them in a bowl of warm water for 1 minutes. Squeeze out the water gently and put in a large dish.
• Combine the yogurt, roasted cumin, garam masala and chilli powder and pour over the vadas.
• Chill and serve with tamarind chutney.
  
  

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SAMOSAS

Ingredients :

• Filling :
  4 tbs oil.
  1/4 tsp whole cumin seed.
  450 g potatoes, diced into 1 cm cubes.
  1 green chilli, finely chopped.
  pinch of turmeric.
  1/2 tsp salt.
  75 g peas.
  1 tsp ground roasted cumin.
• Dough :
  225 g all purpose flour.
  1 tsp salt.
  4 tbs oil.
  90 ml hot water.
• Oil for deep frying.

Methode :

• Filling :
  Heat the oil in a karai/wok over medium heat and add the cumin seeds. Let them sizzle for a few seconds.Add the potatoes and green chilli and fry for 2-3 minutes. Add the turmeric and salt stirring occasionally, cook for 5 minutes. Add the peas and the ground roasted cumin, stir to mix. Cover, lower heat and cook a further 10 minutes until the potatoes are tender. Cool.
• Dough : Sieve together the flour and salt, rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth. Devine into 12 balls.
• Roll each ball into around of about 15 cm across, cut in half. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with little water. fill the cone with 1/2 tsp filling and seal the top with a little water. In similiar way make all the samosas.
• Heat oil in a karai over medium heat. Put in as many samosas as you can into the hot oil and fry until crisp and golden. Drain, serve with chutney.

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VEGETABLE FRITTERS

Ingredients :

• Batter :
  2 tsp oil
  1 tsp baking powder
  5 tbs flour
  1/2 tsp salt
  75 ml milk
  
• Vegetables :
  Eggplant, cut into very thin rounds.
  Onion, cut into thin rings.
  Potatoes, cut into very thin rounds.
  Cauliflower, cut into 1.5 cm florets.
  Chilli, left whole.
  Pumpkin, cut into thin slices.
  Green pepper, cut into thin strips.
  Oil for deep frying.

Methods :

• Mix all the batter ingredients together and beat until smooth.
• Wash the slices vegetables and pat dry.
• Heat the oil in a karai/wok till very hot.
• Dip a slice of vegetables in the batter and put into the hot oil. Place as many slices as you can in the oil. Fry till crisp and golden. Drain and serve with mint or coriander chutney.
  

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CHEESE CUTLETS

Ingredients :

• 1 tbs ghee
• 225 ml milk
• 175 g panir, drained
• 100 g semolina
• 1 onion, finely chopped
• 2 green chillis, finely chopped
• 1 tbs coriander leaves, chopped
• 1/2 tsp salt
• 2 tbs flour
• 100 ml milk
• breadcrumbs
• oil for deep frying

Methode :

• Heat the ghee in a karai/wok over medium heat, add the milk, panir, semolina, onions, chilli,coriander leaves and salt and mix thoroughly. Stirring constantly, cook until the mixture leaves the sides and a ball forms about 3 - 4 minutes.
• Spread the mixture 1.5 cm on on a greased baking tin. Cut into 2.5 cm squares and chill about 2 hours.
• Make smooth batter with the flour and milk. Dip each square in the batter and then roll it in breadcrumbs.
• Heat the oil in a karai/wok over high heat and fry the cutlets for 2-3 minutes until crisp and golden. Serve with chutney.
  
  

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SAVOURY POTATO SNACK

Ingredients :

• 325 gr potatoes, boiled and peeled
• 1 small onion, finely chopped
• 2 green chillis, finely chopped
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 5 tbs tamarind paste
• 15 gr coriander leaves, chopped

Method :

• Cut the potatoes into 0.5 cm slices and cool thoroughly.
• Gently mix in all the other ingredients. Serve cold.
  
  
  
  

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CHICKEN NUGGETS

Ingredients :

• 4 whole chicken breast, skinned & deboned
• 1 c. fine bread crumbs
• 1/4 c. grated parmesan cheese
• 1 tsp salt
• 1/4 tsp thyme powder
• 1 tsp basil
• 1/2 c. butter, melted

Method :

• Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil at 400 degrees for 10 minutes.
  

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ORIENTAL CHICKEN WINGS

Ingredients :

• 6 chicken wings
• 1 clove garlic
• 1 scallion
• 3 tbs soy sauce
• 2 tbs honey
• 2 tsp rice-wine vinegar
• 1/2 tsp oriental sesame oil
• 1/2 tsp grated ginger
• pinch of cayenne
• 1 tsp sesame seeds
• 1 tbs chopped fresh coriander or parsley

Method :

• Remove wings tips and cut wings in half at joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, oil and cayenne in microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice.
• Put larger wings at the edge of the dish, cover with foil. Microwave on high for 5 minutes.
• Rotate plate and cook 5 minutes longer.Transfer wings to serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes.
• Pour marinade over wings and turn to coat, sprinkle with sesame seeds, scallion and coriander.
  

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