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100 Recipes from Asia
Azioni libro
Inizia a leggereLunghezza: 158 pagine1 ora
- Editore:
- Raja Sharma
- Pubblicato:
- May 17, 2013
- ISBN:
- 9781301235193
- Formato:
- Libro
Descrizione
Asian Cuisine is known for its flavour and taste, for it includes various oriental spices and herbs. The aroma wafting from the Asian dishes can very easily lure anyone.
The mouthwatering dishes from Asia, especially India, are savored by millions of people all over the world.
In this book, we have included one hundred most popular recipes from Asia. Though they require certain spices and herbs, they are not difficult to cook. With a little effort, even first-timers can cook these delicious dishes in their own kitchens.
All the best
Students’ Academy
Informazioni sul libro
100 Recipes from Asia
Lunghezza: 158 pagine1 ora
Descrizione
Asian Cuisine is known for its flavour and taste, for it includes various oriental spices and herbs. The aroma wafting from the Asian dishes can very easily lure anyone.
The mouthwatering dishes from Asia, especially India, are savored by millions of people all over the world.
In this book, we have included one hundred most popular recipes from Asia. Though they require certain spices and herbs, they are not difficult to cook. With a little effort, even first-timers can cook these delicious dishes in their own kitchens.
All the best
Students’ Academy
- Editore:
- Raja Sharma
- Pubblicato:
- May 17, 2013
- ISBN:
- 9781301235193
- Formato:
- Libro
Informazioni sull'autore
Easy study guides for the students of English literature.
Correlati a 100 Recipes from Asia
Anteprima del libro
100 Recipes from Asia - Students' Academy
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Preface
Asian Cuisine is known for its flavour and taste, for it includes various oriental spices and herbs. The aroma wafting from the Asian dishes can very easily lure anyone.
The mouthwatering dishes from Asia, especially India, are savored by millions of people all over the world.
In this book, we have included one hundred most popular recipes from Asia. Though they require certain spices and herbs, they are not difficult to cook. With a little effort, even first-timers can cook these delicious dishes in their own kitchens.
All the best
Students’ Academy
Chapter 1: Carrot Chutney
This delicious and spicy chutney can be prepared in just a few minutes even by a first-timer.
It can be kept in a refrigerator for about a week.
Required Ingredients
One kilogram of carrots
One teaspoon full of red chili powder
Four teaspoons full of chopped ginger
Four cloves of garlic
Twenty blanched almonds slit into halves
100 grams of raisins
Eight teaspoons full of salt
750 grams of sugar
6 crushed big cardamoms
Three cups full of vinegar
Two cups full of water
Method
First of all, scrape and grate the carrots.
Now chop garlic and ginger into long strips.
Now put grated carrots, water, and chopped garlic and ginger in a deep pan and cook on slow fire.
Keep cooking until they are soft and water is absorbed.
Stir well and then add vinegar, sugar, salt, cleaned raisins, almonds, and crushed cardamoms.
Cook on slow flame until the mixture becomes a little thick.
Cool it and then pour into clean jars. Tighten the jars. Serve this chutney after two days.
Chapter 2: Banana Chutney (Kele Ki Chatni)
Banana chutney is very special chutney, for it has its unique flavour and taste. It can be prepared in just a few minutes.
It does not take long to prepare this chutney.
Required Ingredients:
Ten ripe bananas
A cup full of vinegar
Four teaspoons full of salt
Half a spoon full of cinnamon
Four ground cloves
Three big cardamoms
One teaspoon full of red chili powder
Two cups full of sugar
Five teaspoons full of raisins
Five teaspoons full of blanched almonds
Method
Peel the bananas and chop them into small pieces.
Cook the bananas with vinegar to a pulp and then add the sugar.
Keep stirring until the sugar dissolves.
Remove the pan from the fire and mix raisins, almonds, salt, chili powder, and ground spices.
Mix well and cool the chutney.
Pour the chutney into clean jars and close them tightly.
Serve this chutney after two days.
Chapter 3: Apricot Chutney
Apricot Chutney is sour and spicy and it can be preserved for a long time. It does not take long to prepare this tasty chutney.
Even a first-timer can easily prepare this chutney.
Required Ingredients
500 grams of apricots (Khumani)
One and one-fourth cup of vinegar (sirka)
Two and a half cup of water
Two and a half teaspoons full of salt (Namak)
One teaspoon full of red chili powder (Lal Mirchi)
Three crushed big cardamoms (Moti Elaichi)
350 grams of sugar (Cheeni)
Three teaspoons full of chopped ginger (adrak)
Two chopped clovess of garlic (Lahsun)
Five teaspoons full of raisins
Ten blanched almonds
Method
Firtst of all, keep apricots in boiling water untill they become soft.
Then peel and mash the apricots
Now strain the pulp and wash the stones of apricots with one cup of water.
Now take a pan and cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
Then add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown.
Keep this chutney in a jar. It can be preserved for one year.
Chapter 4: Delicious Kiwi Chutney
Kiwi Chutney can be enjoyed with any main course meal. It tastes a little sour and spicy but it adds to the flavour of the meal.
You can easily prepare this chutney in your own kitchen. It can be preserved.
Required Ingredients
Four kiwi fruits, peeled and cut into eight wedges
Six teaspoons full of sugar
Two tablespoons full of oil
One teaspoon full of mustard seeds
One-fourth teaspoon full of turmeric
Method
Take a saucepan and heat the oil. Add mustard seeds to the oil.
When the seeds begin to sputter, add the kiwi fruits and stir them for about one minute.
Then add one cup of water, sugar, and turmeric.
Now cover the pan and let it cook on low heat until the kiwis are done.
Serve this chutney on room temperature.
You can add more sugar if you want.
Chapter 5: Bangladeshi Tusha Halwa
This Halwa dish is mostly cooked on auspicious occasions and festivals. This sweet dish is popular in most of the Asian countries.
Various varieties of this dish are there but we have chosen the simplest and easiest of the all.
Required Ingredients
Two cups full of fine flour (Maida)
Two cups full of butter or ghee
Two cups full of sugar
Two cups full of water
One inch of cinnamon stick
Four Cardamoms and four cloves
10 cashew nuts, 10 almonds, and 10 pistachios
Method
Heat butter or ghee in a large pan.
Fry cardamoms, cinnamon, and cloves in the oil until they look slightly golden.
Add the fine flour and keep stirring until it looks reddish golden.
Take another pan and boil water and add sugar and make a syrup.
Now pour this syrup over the golden halwa and mix well.
Decorate the dish with cashew nuts, almonds, and pistachios.
Serve this warm.
Chapter 6: Bengali Sandesh (Fresh Cheese Dessert)
Sandesh is one of the most favourite sweet in West Bengal and Bangladesh. Every family in Bengal prepares
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