Fusilli with Cubed Aubergines

Preparation

Wash the aubergines and remove the stem bases; cut

into 1 cm cubes.
Peel the onions and garlic and fine chop them.
Blanch tomatoes and make puree of them.
Heat oil in a fry pan and fry the aubergine pieces till
cooked and drain them on a paper towel.
Ingredients

Heat oil in a sauce pan and add chopped garlic, onions

one by one and saut them.

Aubergines/Brinjals 200g

Add the tomato puree, ketchup and let it cook until

raw smell (if any) disappears

Fusilli 250g
Red onions 1 medium sized
Tomatoes 250g
Garlic 2/3 cloves
Tomato sauce/ketchup 4-5 tbsp
Mixed Italian seasoning 2 tsp

Then add salt, pepper powder and mixed herbs. Check

the seasoning.
In the meantime, cook the fusilli in plenty of boiling,
salted water (with 2 tsp oil) until al dente; Drain
through a sieve.
Mix fusilli with the sauce and cook in simmer for 5
minutes.

Salt n pepper powder to taste

Add a small cube of butter (optional) and remove from

flame.

Butter/oil as req

Garnish with grated parmesan cheese and serve.

Parmesan cheese as req to top with

Chili and Garlic Fish Fry

Preparation

Clean and cut the fish into fillets/slices of desired

thickness.
Soak the red chillies and garlic in hot water for about
10 mins and grind it to a smooth paste.
In a small bowl add besan flour, chilli - garlic paste,
turmeric powder, lime juice, salt and mix well.
Break an egg into it, mix once again to form a smooth
paste.
Ingredients

Apply the marinade to the fish slices and let it rest for
at least half an hour.

Fish fillets (boneless and skinless)

Then heat oil in a pan and fry these fish slices until
crisp.

Besan/Chickpea flour - 1 tbsp

Serve hot.

Egg 1 no
Dry red chili 6 no
Garlic - 3 cloves
Turmeric powder - 1/2 tsp
Lime juice - 1/2 tsp
Salt - to taste

Crushed unsalted peanuts 1 fistful

Asian shrimp noodles

Salt and pepper powder to taste

Soy sauce 1 tbsp
Vinegar 1 tsp
Sesame/ regular cooking oil as req
Cilantro leaves as req

Preparation

Cook noodles as per directions.

Fine chop ginger, garlic, green chillies and scallions.
Ingredients

Clean, wash and cook prawns (steam, boil or stir fry)

with salt.

Egg noodles 1 packet

Heat oil in pan and add chopped ginger, garlic, green

chillies and scallions. Cook on high flame for about a
minute or two.

Prawns (cleaned) 200g

Ginger 1 small piece
Garlic 2 cloves
Green chilli 1 no
Scallions/spring onion whites 5 no
Fresh/frozen peas 1 fistful

Add soy sauce, vinegar and mix.

Then add the cooked prawns, peas and stir well so
that they get coated with the sauce.
Sprinkle some salt and pepper powder.
Then add the cooked noodles and toss well.

Finally add crushed peanuts and chopped coriander

leaves/cilantro and serve hot.

Sticky date muffins

Egg (lightly beaten) 1 no

Butter - 1 1/4 sticks
Preparation

Pre-heat the oven to 200C (400 F)

In a bowl, sift together the flour and baking powder.
Then add sugar, ground cinnamon and salt to the flour
and mix well.
Blend together the dates and orange juice in a blender
until they form a smooth puree.
Ingredients

In a sauce pan add the butter sticks and melt them

completely at low heat.

All-purpose flour or whole wheat flour - 2/3 cups

Now mix all the wet ingredients together viz., date n

orange juice puree, milk, eggs, butter. Beat them
lightly using a fork.

Sugar - 1/3 cup

Dates 1/3 cup
Baking powder - 1 tbsp
Ground cinnamon - 1 tsp

Pour this wet mix into the dry mix and fold them
gently and evenly together.
Line the muffin tray with paper cups and spoon the
above mix until almost full.

Salt - 1/2 tsp

Bake them in the oven for about 20 mins or until it

rises and turns golden in colour.

Milk - 3/4 cup

Transfer them to the wire rack, cool and then serve.

Orange juice - 1 tbsp

Vanilla extract - 1 tsp

Milk - 4 tbsp

Rich chocolate cake

For filling, icing and topping

Dark chocolate 120g and a 50g bar
Heavy cream - 2 cup
Unsalted butter - 2 tbsp
Sugar 1 tbsp

Preparation

Bake the cakes

Ingredients

For the cake

All-purpose flour 2 cups
Cocoa powder - 4 tbsp
Baking soda - 1 tsp
Unsalted butter 1 stick
Sugar - 1/2 cup
Eggs 5 no

Preheat the oven to 180C (350 F)

Sift the flour, cocoa, and baking soda together into a
bowl.
Place the butter and sugar in another bowl, then use
an electric mixer to beat them until pale and fluffy.
Add the sifted flour, eggs, vanilla extract, and milk.
Then beat for 1 minute, until the mixture is uniform
and fluffy.
Divide the mixture evenly between 3 cake pans (3x8
inches or 20cms) greased with butter and lined with
parchment paper. Use the back of a spoon to level the
surface.

Bake in the hot oven for 3035 minutes or until the

centre of the cake springs back when lightly pressed
with your finger.

For the curls

Leave the cakes to cool in the pans for 5 minutes.

Remove from the pans, transfer to a wire rack, and
leave until cold.

Break the chocolate bar diagonally.

Make the icing

Set the cake

Measure 2/3 cup of the cream into a heatproof bowl.

Divide the cream (whipped for filling) between 2 of the

cakes, stack them on top of each other and cover with
the third one.

Break 120g chocolate into squares and add them to

the bowl along with the cream.

Peel them gently using a vegetable peeler to get the

chocolate curls.

Place the bowl over a pan of gently simmering water.

Spoon the cooled chocolate icing over the top,

allowing a little to ooze down the sides of the cake.

Making sure that the base of the bowl does not touch
the water, stir the mix until the chocolate melts and a
smooth shiny icing forms.

Top with the chocolate curls and serve.

Remove from the heat, stir in the butter and leave to

cool.

To fill the cakes

Pour the remaining cream into a large bowl.

Add sugar and whisk until the cream forms soft peaks.

Dried oregano - 1 tsp

Tomato 400g (pured)
Tomato ketchup 2 tbsp
Sugar - 1/2 tsp (optional)
Salt and pepper to taste

Italian chicken pasta

Cilantro leaves few

Parmesan cheese to top (grated)

Preparation

Bring a large saucepan of water to boil. Add the pasta

and cook according to the packet instructions.
Drain the pasta but save 2 tablespoons of the water.

Ingredients

Pasta bows - 2 cups

Shredded chicken 1 cup
Olive oil - 2 tbsp
Garlic - 2 large cloves (crushed)

Meanwhile, heat oil in a saucepan over a medium

heat. Fry garlic for about a minute. Stir in the tomato
pure and oregano.
Bring the sauce to the boil and reduce the heat. Half
cover the pan and simmer for 15 mins or until the
sauce has reduced by a third and thickened.
Stir the shredded chicken into the sauce. Half-cover
the pan and heat through for 2 mins, stirring
occasionally.

Add tomato ketchup and some sugar (if necessary) to

the sauce and season with salt and pepper powder.
Return the pasta to the saucepan. Add the reserved
water and stir in the sauce until the pasta is coated.

All-purpose flour 4tbsp

Rice flour 4 tbsp
Thai red/green curry paste 2 tbsp

Now add some finely chopped cilantro leaves and give

a quick mix. Remove from heat.

Oyster sauce 1 tbsp (optional)

Serve hot with grated cheese on top.

Egg 2 no

Curried Sweet Corn Fritters (Tod man khao

phad)

Fresh Cilantro / Thai basil leaves handful (roughly

chopped)

Light soy sauce 1 tbsp

Salt and pepper powder to taste

Oil for frying

Preparation

In a large mixing bowl, mix together the two flours,

curry paste, oyster sauce, soy sauce and the eggs.
Season with salt and black pepper powder.
Ingredients

Sweet corn (fresh/frozen) 3 cups (kernels) / 4 ears

(corn on the cob)
Scallions / Spring onions 4 to 5 (finely chopped)

Add the corn kernels, scallions, cilantro and mix

together.
If the batter is a little dry, add 12 tbsp of water, a
little at a timejust enough until the batter is in the
right consistency.
Heat enough oil for shallow-frying in a large heavy pan
over a medium-high heat.

Drop a tbsp of the batter into the hot oil and flatten
using the back of a metal spoon to form a rough patty
or cake.

Ripe red chillies -2 (seeded)

Fry for 23 minutes on each side until golden and

fragrant.

Lemon zest- 2 tsp

When cooked, remove with a slotted spoon and drain

on paper towels to soak up any excess oil.

Cardamom pods 5 (crushed)

Serve hot or at room temperature with a dip of your

choice.

Onion - 1 (finely chopped)

Ginger 2 inch piece (finely chopped)

Oil - 1 tbsp

Repeat, cooking in batches of a few at a time, so that

the temperature of the oil does not drop.

Salt and freshly ground black pepper to taste

Eggplant Massaman Curry

Coconut milk 1 cups

Hot water 2 cups

Cinnamon 1 small stick

Dark soy sauce 1 tsp
Potatoes 4 (peeled and chopped into bite-sized
pieces)
Baby eggplants 6 (halved lengthwise)
Roasted unsalted peanuts 80g (coarsely chopped)
Palm sugar 1 tbsp (optional)

Preparation
Ingredients

Make a paste of red chillies, ginger, lemon zest and

cardamom pods with a few drops of oil.

Ingredients

Heat the remaining oil in a large heavy-bottomed pan

over medium heat. Add the onions and cook until soft.
Then add the paste, salt and pepper powder and cook
for a few more minutes.

Shrimp 250g (cleaned and roughly chopped)

Stir in the hot water and coconut milk, bring to a boil.

Add the cinnamon stick, soy sauce and cook on low
heat for 20 mins.

Fresh ginger inch piece (peeled and shredded)

Add the potatoes and eggplants and cook for 20 more

mins.

Sugar tsp (optional)

Stir in half the peanuts and palm sugar. Adjust the

flavours and remove from heat. Sprinkle rest of the
peanuts.

Egg white 1 no (beaten)

Ladle into bowls of warm rice and serve hot.

Salt and pepper powder to taste

Sesame Shrimp Toasts

Sandwich bread 3 large slices (crusts trimmed)

Scallions / Spring onions 2 (roughly chopped)

Soy sauce 1 tsp

Asian sesame oil tsp

Fresh cilantro few (chopped)

Sesame seeds 2 tbsp

Oil for frying

Preparation

In a food processor, combine the shrimp and scallions

(white and green parts) and process until they form a
paste.

Transfer to a bowl and stir in the ginger, soy sauce,

sugar, sesame oil and enough egg white to bind the
mixture together.

Ingredients

Now add the chopped cilantro and season with salt

and pepper.

For filling

Spread the mixture thickly over the bread slices and

cut each slice into four triangles.
Sprinkle the sesame seeds evenly over the top.
Heat enough oil in a frying pan. Drop the breads with
shrimp sides down and deep-fry for 2 mins until the
shrimp paste is puffed.

Oil 1 tbsp
Scallions / spring onions 6 no (cut lengthwise)
Green chilli 1 no (seeded and chopped)
Carrot 1 no (julienned)
Bell pepper / capsicum 1 no (julienned)

Carefully turn them over and deep-fry until the toasts

are crisp and golden brown.

Zucchini / cucumber (julienned)

Using a slotted spoon, transfer the toasts to paper

towels and drain briefly. Serve hot with ketchup.

Bamboo shoots / white cabbage cup (blanched)

Crispy Egg Rolls

Bean / moong sprouts cup

Soy sauce 2 tbsp

Red chilli sauce 2 tbsp
Salt to taste
Oil for deep frying

For egg roll wrappers

All-purpose flour 2 cups
Egg 1 no (beaten)

Salt 1 tsp
Cold water cup

Seal the edges with water / egg. Repeat with the

remaining wrappers and filling to make the egg rolls.
Heat the oil for deep-frying in a wok or large skillet.

Preparation

Once hot, deep-fry the egg rolls, 3-4 at a time, until

crisp and golden brown.

For wrappers, combine all the ingredients and make a

dough. Cover and let it rest for 10 mins.

Remove with a slotted spoon, drain on paper towels

while you cook the remainder, then serve
immediately.

Meanwhile heat oil in a pan, add scallions and green

chillies and saut for 30 sec.
Now add the carrots, bell peppers and zucchini. Stir fry
for about a minute.
Throw in moong sprouts, blanched cabbage, soy sauce
and chilli sauce, salt and give a quick stir.
Remove from flame and let it cool.
Now knead the dough again until smooth and pliable.
Divide into equal sized balls.
Roll out each ball into very thin sheet and cut into
squares.
Place an egg roll wrapper on a counter and spoon
some of the vegetable mixture diagonally across the
centre.
Roll one corner over the filling and flip the sides of the
wrapper over the top to enclose the filling. Continue to
roll up to make an enclosed package.

Unsweetened coconut milk 3 cups

Thai red curry paste 1 tbsp
Kaffir lime leaves, Thai basil 8, 2 sprigs
(Or)
Lemon zest, Mint leaves few
Onions 2 medium sized (finely chopped)
Chicken breast 650 g
Red bell pepper 1 no (julienned)
Bamboo shoots 200g
Tamarind paste 4 tsp

Panang Chicken Curry

Soy sauce 2 tsp

Sugar 1 tsp

Preparation

Heat 1/2 cup coconut milk, Thai red curry paste and
lemon zest in heavy large skillet over medium-high
heat.
Stir until mixture thickens, for about 2 minutes.
Ingredients

Stir in remaining 3 cups coconut milk, onion and mint

leaves; bring it to boil.

Continue to boil until slightly thickened for about 5

minutes.
Reduce heat to medium-low. Add chicken, bell pepper,
bamboo shoots, tamarind paste, soy sauce and sugar.

For skewers
Chicken tenderloins 450g (strips of breasts)

Simmer until chicken is cooked through, stirring often,

for about 6 to 8 minutes.

Red chilli flakes 2 tbsp

Serve hot with steamed rice.

Asian sesame oil 1 tbsp

Curry powder 1 tbsp

Salt and pepper powder to taste

For sauce
Tomato ketchup cup
Thai Chicken Sticks with MangoChile Barbecue Sauce

Mango juice / pulp cup

Lime juice cup
Soy sauce 2 tbsp
Red chilli-garlic paste 1 to 2 tbsp
Ginger 2 tbsp (minced)
Garlic 1 tbsp (minced)
Thai / Italian basil 2 tbsp (roughly chopped)

Preparation
Ingredients

Combine the barbecue sauce ingredients in a bowl

and mix well. Set aside about half the sauce.

Ingredients

Combine the chicken, red pepper flakes, curry powder,

oil, and salt and pepper in a bowl, and toss until
evenly coated.

Wheat tortillas or corn tortillas 5 no

Thread the tenderloins onto skewers and grill them

until they are just done (34 minutes per side).

Lime juice 1 tbsp

Brush the chicken with the rest of the sauce during the
last 30 seconds of cooking.

Cilantro few (finely chopped)

Ripe avocados 2 no (pitted and peeled)

Tabasco sauce 4 tbsp

To check for doneness, cut into one to make sure it is

opaque all the way through.

Spring onions / Scallions 4 no (trimmed and finely

chopped)

Arrange the chicken sticks on a platter with the small

serving bowl of sauce for dipping, and serve
immediately.

Salt and pepper powder to taste

Shrimp and Guacamole Tortilla Stacks

Shrimp 250g (cleaned and cooked)

Oil for deep frying
Preparation

Cut the tortillas into circles with a pastry cutter.

Heat the oil in a medium-sized saucepan. Drop the
tortillas into the oil, a handful at a time, and deep-fry
until golden.
Do not overcrowd the pan, or the tortillas will not crisp
up properly.
Remove them with a slotted spoon, drain on paper
towels, put aside, and allow to cool.

In a bowl, mash the avocados with half the lime juice,

a dash of Tabasco, chopped cilantro, the chopped
onions, and salt and pepper to taste.
When there are about 30 minutes left before serving,
marinate the shrimp with the remaining lime juice,
salt, pepper and chopped cilantro.

To serve, pipe a little guacamole onto a tortilla using a

piping bag, top it with another tortilla, pipe more
guacamole on top, and finish with a shrimp and a little
of the cilantro as a garnish.