nita mehta's chinese

7/28/2019 Nita Mehta's Chinese

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Cooking

Nita ~ehta's

Chinese


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B.Sc. (HomeScience), M.Sc. (FoodandNutrition),GoldMedalist

CookingChinese@}Vita ~ehta'.s


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?rice:$5.95

~'""TECH UTHO PVT lTD, NEW DElHI

Exclusive Distnbutar:

ISBN 81-7869-158-2

TRADEMARKS ACKNQWlEDGED: Trademarks usad, J I any, areacknowledged as traeernarxs 01!heir respective owners. T hese are used asreterence only and no trademark infringement is Intended upon.

Copyright2007 SNASf!? PubllshersPvt Ud ..:WORLD AIGHTS RESERVED: The contents - en recipes, photographs anodrawings are original and copyrighled. NOportion of Ihis book shall bereproduced, stcrec in a retrleval system or Iransmitted by any means, electronic,mechanical, photocopying, recording or otherwise, without Ihewritten permissionofthepublishersWhile every precaution is taken in tila preparatioo 01Ihis book, !he publishersandtheaulhor assume noresponsibitity lor errors oromlssons. Neilher isanyliability assumed rordamages resl,llting!rom!he use 01intormaoncontainedherein.

@JVitael/iehta'sChinesecooking


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48lossary 0 1 N amesrrerms26

To!!eeApples 46

dessert 46Veggies inSzechwanSauce 23AmericanChopsueywithVegetablesSweetandSourVegetables 29SpicyGingerHoneyFish 30Chickenin BlackPepperSauce 32ChickeninHotGarlicSauce 33

22aucy dishes

SweetComVegetableSoup 13 DryChilliChicken 35Hot& SourSoup 14 SpicyHoneyVeggies 37KimchiSalad 15 HoisinStir FryOkra 39ChickenSpringRolIs 16 Stirfried SnowPeas/Beans 41SteamedDimsums 18 CrispyHoneyChicken 42ComRolIs 20 ChilliGarlicNoodles 44GoldenFriedPrawns 21 ShrimpEggRice 45

34ry & stir tried

Contents12ppetizers

Introduction 4International Conversion G uideChin ese In gre die nts a nd Sau ce sChineseCookingUtensils 9VegetableCuttingMethods 10


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1have given a spedal section on lechniques for cuttingvegetables and inlorrnationon special equipmenl, ingredients and sauces used in Chinese cooking. Enjoy!he lasle of China, aIl cooked in a simple manner in your own kilchen!

. f~

Keeping Ihese requirements in mind Ihe recipes have been arranged in anorderly manner lo achieve the desired results. In arder lo relain the colour andcrunch 01 vegelables Ihey have lo be cut correctly, exposing the maximumsurlace lo help Ihem lo cook lasler, which keeps them crunchy.

Chinese food offers you complex and Iively f1avours: sweel, sour, hol,langy, piquanl and salty. There is a texlure contrasl belween crisp andsmooth. The vegelables are always brightly coloured.

I ntroduction


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o c (Celsius) F (Fahrenheit) Gas MarkVery low 120 250 1Low 150 300Moderately low 160 325Moderate 180 350Moderately high 190 375High 200 400Very high 230 450

These oven temperaturesare onlya guide. Always check the manufacturer's manual.OVEN TEMPERATURE

Whenusingthegraduatedmetricmeasuringcups,it is importanttoshakethedryingredientsloosely into the required cupoDo not tap the cup on the table, or pack the ingredientsintothe cup unless othetwise directed. Level top of cup with a knife. When using graduatedmetric measuring spoons, level top of spoon witha knite. Whenmeasuring liquids in thejug, placejug on a flat surface, check for accuracyat eye level.

HOW TO MEASURE

INTERNATIONAL CONVERSION GUIDETheseare not exact equivalents;they've been rounded-off to make measuring eesier.

WEJGHTS &MEASURES UQUID MEASURES HElPFUL MEASURESMETRIC IMPERIAL METRIC IMPERIAL METRIC IMPERIAL15 9 v" oz 30 mi 1 fluid oz 3mm 1/8 in30 9 10z 60 mi 2 fluid OZ 6mm 1 4 in60 9 20z 100 mi 3 fluid oz 1 cm Y 2 in90 9 30z 125 mi 4 fluid oz 2cm 3 ,4 in125 9 4 oz 11' lb) 150 mi 5 fluid OZ(14pint/l gill) 2.5 cm 1 in155 9 50z 190 mi 6 fluid oz 5cm 2 in185 9 60z 250 mi 8 fluid O Z 6cm 2% i n220 9 70z 300 mi 10 tluid oz (h pint) 8cm 3 in250 9 8 oz Iv" lb) 500 mi 16 fluid OZ 10cm 4 in280 9 90z 600 mi 20 fluid oz (1 pinl) 13cm 5 in315 9 100z 1000 mi 1% pints 15 cm 6 in345g 11 oz CUPS &SPOON MEASURES 18 cm 7 in375 9 12 OZ('l4lb) METRIC IMPERIAL 20 cm 8 in410 9 130z 1mi 1 4 tsp 23 cm 9 in440 9 140z 2 mi 1h tsp 25 cm 10 in470 9 15az 5 mi 1 tsp 28 cm 11 in500 9 16 oz (1 lb) 15 mi 1 tbsp 30 cm 12 in (1ft)750 9 24 OZ11v"lb) 60 mi lA cup1 kg 30 oz (2 lb) 125 mi Y 2 cup250 mi 1 cup


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SESAME OIL,YSTER SAUCE,lt ls used as a flavouring, but notusually for cooking. It has a stronqdistinctive nutty taste & fragrantaroma. Only a small quantity isrequired.ln cooked dishes a fewdropsof oil are usually added just prior toserving. Itadds flavour to dips, saladsand stir fry dishes.

Made from fresh oysters. Its specialaroma and subtle sweetness enhanceme flavours of most dishes. 1 t ls usednot only in cooking but also as acondiment. Sprinkle a few drops overstir-fried iceberg lettuce & you willlove.Available in bottles & cans, i t is bestiD refrigerate after opening.

Also called peking or barbecue sauce. This thick WQRCESTERSHIRE SAUCE:HOISIN SAUCE,

fermented black beans. It has apungent and salty flavour. Itcannotbe made at home. It is availableready made in bottles at shops.

fromhis sauce is madehis is a hot, spicy and tangysauce made from red orgreen chllties. vinegar andseasonings. It le available ready made.

lACK BEAN SAUCE:HlIJ ..I SAUCE (REDOR GREEN),

It is a thin dark, piquant sauce used toseason dishes. It ts made fromtamarind, dry fruits, garlic, ginger andspices.

brownish-redsauce ismade form soya beans,spices, garlic and chilJ ipeppers. lt s used both incooking and as a condiment. Itis avallable readymade in bcttles.

d ISOYA SAUCE, - .INEGAR:

It may be synthetic (acetie acid) orprepared from natural ingredients likerice, wine, sugar, fruits etc. The naturalenes are better as the synthetical!ypreparad chemical ones are too tart.

There are 2 kinds. One is dark and theother ts light. Bcth"areused for seasoningfoods. It cannot be made at home. It lseasily available in bottles in groceryshops.

Befare actual cooking, check it you have all the necessary sauces and seasonings.There are several items that are important in Chinese cooking, e.q. soya sauce,

vinegar,comstarch etc. These essentia/s wifl help you create eutnentic flavours. Startwitt:a few basic items.

Chins lnqredicnts ond $OUCS


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Theybelong to the peafamily and==~-.are used in cooking just like we 1"'II... U!:3use green beans. Whole pod lsedible. Snap off the stem end 01. ~ ' ! I i J ~ea pod and pull the thread. lI!Ij

SNOW PEAS/MANGETOur,

SEAN CURD(TOFU,

Stock ls an important agent for most soups andsauces. However, if you do nothave stock readyor feel lazy to make a stock, you canuse stock cubes mixed in water %~instead. Stock cubes are "\available as small packets. These ~~are very salty, so taste the dish after ~~:!-~dding the cube before you put .more salt. Always crush the cube 10a powderbefare using it.

It is prepared fromsoya beanmilk. There is firm tofu whichls good for stir frying, whereas the soft silken tofu is addedas lt is to dishes. Tofu resembleslndian Paneer in taste & looks.

SOUPSTOCK CUBE,

visual appeal of food isenhanced, when coated with these seeds.

It is a white powder, which tsused to thicken sauces.Dissolve sorne cornstarch inlittle tap water to make a pasteand add it to boiHng liquid.Remember to stir the sauce continuously, whenthe paste le being added.

CORNSTARCH:

These tiny, teardrop-shaped, tlat seeds are quiteSESAME SEEDS ( T I L 1 'weet and pungent. Grind together toa powder, sieve & use.

. .. . . ., .:=0> There are many kinds of wine madefrom rice. Chinese wine can besubstituted by ordinary dry sherry.Small amount ot this wine adds a mildflavor.

An aromatic bJ end of 5 O riental spices:2 tsp peppercorns (saboot kali mirch),

CHINESE WINE,

DRY RED CHIW,STAR ANlSE (Chakrl Phool): The dried, hard, brown, starshaped fruit has a fennel flavour. ..It ls an important ingredient used inffve spice powder. It can be substitutedwith fennel seeds.

Dry red chillies are easily ~available in markets. They arereally hot. You can deseedthem to decrease their heat.

FlVE SPICE POWDER,


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May be white or black. To prepare driedmushrooms for cooking, soak them inhotwaterfor at least }2 hour to

for 2-3 days, soften. They sweu insizeremembering after soaking. Discardto wet Ihe cJ oth any hard stems. Cut intoeach day. When the shoots are long enough, required size and use.wash carefully inwater. Fresh bean sprouts will They harbour a 101ofdustkeep for 34 days if refrigerated in a plastic bago and grit, so it is necessary to wash them well

after soaking. They are added to dishes onlyfor the last few minutes of cooking, to retain thecrunchy texture. Used in soups and stlr-fnes.

DRIED MUSHROOMS,

These are shoots of moong beans or soyabeans. The texture is crispoTomake bean sprouts at home, soak }2 cup 01green beans (sabootmoongda~ for about 8

These soft mushrooms are shaped like a fan.Delicious in flavour. Usethem as soon as possible.Store in fridge. Available indried form also.

BEAN SPROUTS,

OYSTER MUSHROOMS,This is a dried seaweed. The white fibrousstrands can be crushed to a powder in a smallgrinder. It requires soaking and is used likegelatine. lt is used for puddings and as a settingagent.

easily available.

A variety of Chinesecabbage. Also calledspoon cabbage. 11hasdark green leaves with awhite stalk and is used for stirfrying. Both staJ kand the leavescan be used. lt is cooked only fora minute, so 1hati t retains its colour and texture.GAR-AGAR:

BOK CHOY (CHlNESE CHARO),

These arealso calledscallionsor spring onions. In theabsence of these, you cansubstitute them with regularonions. The green and whitepart, bothare used.Addgreenpartjust at1heend ofcooking.

GREENONlONS (lIARA PYAZ), CHINESE CABBAGE (wongnga bak/napacabbage):It looks like a tightly packed coslettuce. lt has firm, pale green,crinkled leavea. If unavailable,ordinary cabbage can be used.

BAMBOO SHOOTS:


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CHOPSTlCKS,~ These are thin long sticks, generally made of wood, and are used by

~ the Chinese to eat with as well as to stir food whlle cooking.

The Chinese use a bigheavy chopping board onwhich they chop almost everythingwith a broad flat knife. An ordinary board of a moderate sze can be used.

Perfect for stir-frying and braising any food in a wok. The preferredladle has a sturdy jolnt and an easy-to-hold handle.CHOPPING BOARD,

IADLE,-a single steamer or stack in several tlers so various dishes can be steamed at a time.An essential tool for steaming tood, made of bamboo which allows steam torise efficiently. Place the steamer basket on a wok with % " of boiling water as

STEAMlNG RACK (BAMBOO BASKETS),

A special strainer used to remove deep-fried pieces of food al! together from oil at onetime. Also useful for b!anching food in hot water. Choose one which ls slightly smallerthan the wok. If n01available, substitute with a single handle metal straner.

WOK STRAlNER,

The wok comes invarious sizes, the bigger the better. The most functionalsize is the 11-12 inch (28- 30 cm) round wok. Sometimes it's fitted with a lidand an inner rack so you can steam vegetables and fish in tt. The wok is deep,

so you can boil rice and make soup in it. 11srounded sides previda enoughred-hot surface for stir-frying foods quickly, usuaHy in 3 to 5 minutes. The

Indian kadhai is similar to a wck. You can use it in the absence of awok. But , buying a Chinese wok ls much worth the investment!

lt is a deep pan, round bottomed with a single or double handJ eon the sides. A wok is ideal not onlyfor stir-frying but deep-frying and simmering also. Chinese cook everything inawok - from soups to rice to main course dlshes. Choose a heavy bottomedone. Non stick woks are also available.

WOK,

Befare actual cooking, check if you have all the necessary utensils. There are several items thatare indispensable in Chinese cooking, e.q. wok and wok strainer etc. These essentials will helpyou create authentic flavaurs. Start with a few basic iterns.

Chins Cookinq Urcnsils


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triangles. Similarly you could gel triangularpieces 01tomatoes also. Coloured bell peppersreally look good when cut Into this shape.

Cut a big carrot lnto very thin and very slantingslices. Make "V" notches on Ihe side lo gel

CARROT OR RADISH FLOWERS: CARRQT LEA.VES:CUT A CARROT INTO VERY SLANTINGThese flowers

are usually seenin Chinesedishes. If thedish requiresround slices of carrots, cut the carrot into roundflowers instead. lt enhances the laok of stir trieddishes.Far carrol flowers, peel a thick, big carrot. Cutinto two pieces to get 2 shorter lengths. Firmlyholding the carrot upright, with a small sharpknife, make 1/8 inch bread and deep lengthwisecuts along the length of the carrot. Tilt the knife TRIANGUlAR PIECES: cut a bell pepper tnto 4slightly lo take out the thin long piece from the pieces lengthwise. Cut each piece al an angle,cut lo get a groave. Make 2-3 more grooves lo gel a small Iriangle 01about 1". Cut the leftleaving equal space between them. Carefully, over strip Into half, giving a slan! cut in thecut the carral into round slices. opposite direction al the centre lo gel 2 more


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TiP -----------Sweel Corn Soup wilh Fresh CornFor Iresh corns, grate 5 large corns andpressure cook grated corn with 9 cupswater and 10 tbsp sugar to give 2whistles. Keep on low heat lar 6-7minutes. Remove trom heat and let itcool down. Proceed Irom step 2.

Add salt, sugar and pepper to thesoup.Add comslarch paste and cook for 2-3 minutes tiII Ihe soup Ihickens. Addjusta litllesoya sauce, taking care notto discolour Ihe soup. Serve hot,

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Meanwhile heat 1 tbsp oil in anonstick pan, add Ihe vegetables.Saute for 1 minute. Add Ihe sauteedvegetables to Ihe simmering soup.Sirnmer for 1 minute.

Add chilli sauces and vinegar.

Mix cream style corn with 41/2 cups 3water in a deep pan. Bring to a boil.Boil for 5 minutes.

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1 cup cream sty le sweet corn , canned4 cups stocklbroth/water1tbsp oill cupfinelychopped carrotl cupfinely choppedcabbage2-3 green beans - very finelychopped% tsp green ch illi saucey, tsp redchill sauce1tbsp vinegar, l tsp pepper1tsp level salt, or to taste

Y 2 tsp sugar, or to taste1tsp lightsoya sauce5 tbsp cornstarchdissolved in% cupwater

Sweet [orn Uegetable SoupThe best known and best loved Chinesesoup 01all time! No need to go to a restaurant

whenyou get the craving lor your lavourite soup!Serves 4


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TiP -----------How much Soya Sauce lo add?Soya sauce becomes darker in ca/ourand concentrated on keeping. If youhave an old bottle 01 soya sauce Iyingaround, use sparingly and watch thecolour 01 the soup. More can be addedlater according to the desired colour.

5Add 5 cups water and the soup/stockcubes.Add sugar,salt,pepper,soya sauce, vinegar and ketchup.Boil for 2 minutes.Add cornstarch paste, stirringcontinuously. Cook for 2-3 minutestill lhe soup turns thick. Serve hot.

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If dried mushrooms are available,soak lhem in water for V 2 hour tosalten. Wash thoroughly to deanlhe dirt in thern. Cutaway any hardportian and lhen cut into smallerpieces.Heat 2 tbspoil. Add chilli pasteandgarlic. Give it a quick stir.Add beansand rnushrooms. Stir fryfor 1-2minutes on high heat. Addcabbage and carrots. Stir for a fewseconds.

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CHILLI-GARLlC PASTEY2tsp redchilli pastey, tspmincedgarlic, 1tbspoilOTHER INGREDIENTS2 tbspoil1-2tender greenbeans - slicedveryfinely(3-4tbsp)1tbsp driedmushroomsor2 freshmushrooms - choppedy, cupchoppedcabbagey, cupthicklygratedcarrot

-6 cu ps w ater2 soup/stockcubes - crushed2 tsp sugar, 114tsp salty, tsp pepperpowder,or to tasteY2-1tbsp soyasauce, 2-3_tbspvinegar2 tbsptomato ketchup6tbsp cornstarchmixedwith Y2cupwater

Hot (i' Sour SoupYoucan get addicted to the heady excitementof this soup! Tomake a non-vegetarian

version boit 200 9 chicken w ith the banes, in 6 cups of water t i l l ch icke n is ten de r, ab ou t7-8minutes. Use the chicken liquid instead 01 the water in the recipe. Deboneboiledchickenand shred into small pieces and add along with the vegetables. Youmay omit

th e mush ro oms .Serves 4-5


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Sprinkle sal! and vinegar oncabbage kept in a bowl. Crushcabbagewellwith the fingers. Keepaside covered for 30 minutes.Strain cabbage. Leave it in thestrainerfor 15minutes for lhewaterto drain out completely.Add all ingredients of lhe dressingto the cabbage.Tosslightly so thatthe paste coats the cabbage. Let itstandfor30minutes.Serveatroomtemperature.

1METHOD

4 cups cabbagecut into 1"squares,preferablyChinesecabbage1tspsalt, 14cupvinegarDRESSING1tsp redchilli paste

Y o tsp salt, 2 tsp sugar2 tspsoyasauce, 1tbspvinegar2 tbsptomato ketchup1tbsp redchillisauce

INGREDIENTS

Kimchi is a lamous Korean condimentmade 01pickled cabbageleaves. Thissaladv ers io n c ap tu re s th e authen tic tla vour to r you.

Serves 4


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boilingwaterand boilfor1 minute.Remove fromwater.Heat 1 tbspoil.Add garlic.Stir. Break an egg in itand scramble it quickly lor 5-10seconds.Addonion and coriander,cooklora lewseconds.Addboiledchicken, soya sauce, salt andpepper to taste.To assemble wrapper, spread apancake on a flatsurlace. Spreadsorne lillingon one edge. Fold inlj," frorn the right and left sides.Holding on, lold the top part tocover the lilling.Ron on to get arectangularparcel;makingsurethatall Ihe lillingis endosed.Seal edges with cornstarch paste,made by dissolving 1 tsp 01cornstarch in 1 tsp 01 water. Chillfor 1/ , hour in the Iridge, it givesbeltershape.Coverallwth a plasticwrap/ding lilmto prevent drying.Heat sorne oil in a largefryingpanfor deep frying. Reduce heat andput Ihe rolls,lolded side down lirstin oil. Turn sdes, to make t crispand goldenfrornallsides.Drainonpaper napkins/absorbant paperoCut into2 pieceswith a sharp knileand serve hot wilhchillisauce.

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Toprepare the wrappers, siftplainflour and cornstarch in a mixingbowl.Addeggand beat to break alllumps. Add salt, pepper andenough water to get a thin pouringbalter. Leave aside lor 15 minutes.Heat a srnall non stick pan/sklletwith 1 tsp oil.Rub Ihe oil to greasethe base al Ihe pan. Remove panfrorn heat and pour a ladle full 01batter, Rotate Ihe pan to cover Ihebase, immediately remove theexcessbalter in the bowl 01 balter.Thisway you avoid gettinga thickpancake!Returnpan to hea!.Cookfor about 1/, minute, till the sidesstar!to leaveIhepan. Remove frompan on to a floured surface.For lilling,mix chicken strips withcornstarch and sal!. Boil 4 cupswater. Add the coated chicken to

1

FILLlNG1tbsp oil,y, tsp mincedgarlic1 egg, 1 onion- cut intosiices2 tbsp coriander,Y 2 tsp salty, tsp pepper,1 tsp soyasauceMIXTOGETHER

150 g/4oz chcken- cut intothinstrips2 tbspcornstarch,Y 2 tsp salt

INGRED IENTSSPRING ROLLWRAPPERSy, cupplainflour(maida)

% cup cornstarch1eggwhite,y, tsp salt14 -% cup w ater

These de fa iled instructions w i lf ens ure su ccess every time - beca use you can't stopf!a ting them !Serves 4

Chi[ken Spring Rolls


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For chutney, grind the soaked redchillies along with the water, garlic,coriander seeds, cumin, oil , salt andsugar to a paste. Add soya sauceand vinegar to taste.

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Put 1 heaped tsp of the filling onone side and fold over to form asemicircle. Stick the edges withwater. Pleat the joint edges andthen slightly fold the pointed endsto give it a little rounded shape.Make al! dimsums. Steam for 10minutes.

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lilling aside to cool,Take out the dough and farmmarble sized smal! bal!s. Rol! outflat, as thin as possible into smallrounds of 2V2 1 1diameter.

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2Sift maida, cornstarch and salttogether. Add oil and knead wilhenough water to make a stiffdough01 rolling consistency. Keep in a cooIplace covered with a cling wrap for30 minutes.Heat 2 tbsp oil in wok for the lilling.Add lhe chopped onion. Fry tilI ittums soft, Add mushrooms andcook further for 2 minutes. Addgreen chillies, carrot, cabbage &ginger-garlic paste. Stir fr y on highllame far 3 minutes. Add salt,pepper, vinegar and soya to taste.Remove lrom heat and keep the

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WRAPPERS% cup plain flour (maida)

1 , 4 cu p rice flo ur o r co rn sta rch1 tbsp oil, Y2tsp salt

FILLlNG1 onion - finely chopped

6 mushrooms - chopped very finely1 tsp ginger-garlic paste

2 green chillies - finely chopped1 large carrot - grated2% cups very finely chopped cabbage1 tsp salt & % tsp pepper powder, or totaste , 1 tbsp vinegar, % tsp soya sauce

RED HOT SAUCE2-3 dry, red chillies - desseded & soakedin )4 cup warm water ter 10 m inute s6-8 flakes garlic, 1 tsp coriander seeds1 tsp cumin seeds Ueera),1 tbsp oil% tsp salt, 1 tsp sugar2-3 tbsp vinegar, % tsp soya sauce

DimsumsA delic io us v egeta ble fillin g fo r th es e ste amed appetise rs.

Serves 12

Steamed


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Add garlicand green chilliand stirfor a second on medium heat. Add1 cup cream style sweet corno Mixwell and cook for a minute. Addtomato ketchup, salt, pepper andvinegar. Cook for 2 minutes tillalmost dry. Remove from heatCoo!.Cut the sides of a slice,keep if flaton a rollingboard. Press,applyingpressure with a rollingpin so thatthe holes of the bread close. Keepaside. Similarlyrollthe other slices.Mix corn sta rch with water in a w idedish, big enough to hold thecomplete rol!.Spread a layerofthe fillingon eachbread. Rollbread carefully.Sticktheend usingthe cornstarchpaste. Cutedges of the rollto neaten them, i frequired.Scarter 1 tbsp white sesame seedsand V 2 tsp black sesame seeds on aplate.Dipthe rollincornstarchbarterandro ll over sesam e seeds. W rap in aclingwrap or foiltillserving.Toserve, pan fry/deep fry each rollin hot oil till golden. See that theroll turns a nice golden befare youremove from oil so that the breadscrispoCut each rollinto 4 pieceswith a bread knfe and serve hot.

2

Heat oilin a pan, add onion. Cooktill onion turns golden.

FILLlNG2 tbsp oil,y, cup finelychoppedoniony, tsp crushedgarlic

1green chilli- deseeded &chopped1 cup cream style sweet corn, (buy a tin,store the rest inthe freezer)1 tsp tomatoketchup,y, tsp salt14tsp pepperto taste, 1 tspvinegarCOATING3 Ibsp comsta rch, 1 , 4 cup water

1 tbsp white sesame seedsy, tsp blacksesame seeds

4 siicesoffreshbread

A stice ot bread is a short-cut to m aking these sesam e crusted rolls.Makes 16p ieces

[orn Rolls


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Heat oil. Reduce heat and pul 5-6prawns al a time in oil. Fry lor 2-3m inutes on m edium heat. Serve hatwilh chilli sauce.Note: J I desired you can marinate theshrimpslprawns without removingthe tail.

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Wash prawns. Rub lhem well wilhlemon juice and sal!. Keep aside lor15 minutes. Wash and pat dry.1

(250 g/8 oz) 12 large shrimps/prawns -cleaned &deveined, 1 tsp lemon juiceY 2 tsp salt, 2 tbsp cornstarch

MARINADE1 tsp soya sauce, 1 tbsp wine or sherry% tbsp vinegar1tsp saIt, y . , tsp pepper

BATTER1 egg white, 3 tbsp comstarcha pinch baking powdery . , tsp white pepper, Y 2 tsp salt1 tbsp oll, 1 tbsp sesame seeds

In a bowI mix aH ingredients 01 lhemarinade. Marinate the prawns init lor at least one hour in lhe fridge.Mix aH ingredients 01 lhe balter tillsmooth.Pick up the prawns lrom themarinade and pat dry. Roll over alittle cornstarch spread out in aplate. Dp the prawns in balter

2Tender and ju icy prawns - cnsp on the o uts id e!Serves 4

liolden Fried Prawns


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If using bokchoy or spinach, trimthe stem, remove any discolouredleaves. Tear into 2" pieces.

2

Ifusingdriedblackmushrooms,putthero in a pan. Cover with water.Boil. Simmer for 2 minutes.Remove fromhea\. Keepaside for10 minutes. v\.lash severa! times.Break off any hard stem portianand discard. Wash severaI timesscrubbingwelI,to clean the hiddendirt, Cut into pieces.

100 g/3 oz tofu or paneer - cut intotriangles4-5 florets of braccoli or cauliflower4-6 babycorns - cut into 2 pieces

diagonally1 c arra t - s /iced d iagona/{y6-8 leaves of bokchoy or spinach

2-3 dried black mushrooms or freshmushrooms

1 bell pepper - cut into 1" pieces2 tbsp bamboo shoots (tinned) - cut intoth in d iagona l siices

SZECHWAN SAUCE4 tbsp oil

1 tbsp minced garlic1 tsp chilli paste

1 onion- cu t into 1" pieces2 cloves (laung) - crushed

3 tbsp ready-made tomato puree2 tbsp tomato ketchup1 tsp red chilli sauce2 tsp soy a sau ce14tsp pepper

Y2tsp salt or to taste1 tsp sugar, or to taste

1 2 cups w ater2 soup/stock cubes3 tbsp cornstarch m ixed with % cu pwater

T he S ze chw an re gio n ot C hina m ake s g enero us use of re d chillies. H ere 7differentvegetables as well as to fu or paneer are tossed in a re d bot sauce.

Serves 4

Ueggjes In Szar huran Sauce


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Add water mixed with seasoningcubes, give one boil.Addcornstarchpaste,stirringall lhetime. Cook for 2 minutes on lowheat.Addbamboo shoots.Removefrom heat. Keep aside till servingtime.To serve, heat the sauce. Add lhesoakedmushrooms,tofu,blanchedvegetables and bell pepper. Bringto a boil and simmerfor 1 minute.Serve.

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Addonion,Saute for 1minute.Addclaves, tomato puree, ketchup, redchilli sauce, Soya sauce, pepper,salt and sugar. Cook for 1 minuteon lowheat.

6Toprepare the sauce, heat 2 tbspoi! again in the same pan. Removefromheat. Add garUcand red chillipaste. Stirtillgarlicstartsto changeits colour.

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Boil4-5 cupswaterwith 1 tsp salt.Remove fromheat. Addbroccoliorcauliflower, baby co rns, carro ts andbokchoyor spinach.Leaveveggiesin hot water for 1-2 minutes andstrain. Refresh in cold water andkeep aside tillservingtime.Heat 4 tbsp oil in a pan. Shallowfry lhe tofutillgolden.Remove tofufrom pan.

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Heat 3 tbsp of oil. Except sproutsadd a11the remaining vegetables.Stir fry for 2-3 minutes.

4

Scrape carrot, string green beans orsnow peas. Shred a11vegetables intothin long strips - bell pepper, onion,cabbage, carrot and green beans orsnow peas.

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To prepare crispy noodles, bolnoodles till slightly soft. Strain andre fre sh in c ald o Leave in the strainerfor all water lo drip off. Sprinkle 1tsp oil on the noodles and spreadout on a tray for 15 minutes to dry.Sprinkle carnstarch on noodles toabsorb any water present.Heat about 2 cups of oil. Add half of!he noodles. Stir, turning sides tillnoodles are golden in calour andform a nes! likeappearance. Removefrom oil. Drain on absorbent paperoFry !he remaining noodles in thesame way. Cool and use or stare inan air tight tin till further use.

1

INGREDIENTSCRISPY NOODLES125 g/4 oz noodles1 tbsp cornstarch2 cups oil for frying

VEGETABLES INSAUCE1 carrot - shredded8 green beans or snow peas1 bell pepper - shredded

1 onion - shredded% cup cabbage - shredded% cup lon g be an s pro uts

2 c up s w ate ry, tsp white pepper, salt lo taste3 tbsp oil1 tsp soya sauce, 1 tsp vinegar

4 tbsp tomato ketchup3 tb sp c orn sta rch d isso lve d in % cupwater

American Chopsuey with UegetablesCrisp-friednood/eswill absorb sauce and tum /imp if mixed wilh Ihe vegelab/es loo much in

advance - so assemble the dish only just befare serv ing and experience the wonderfu l cru nch o fIhese nood/es!

Serves 4


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TopwilhIhepreparedvegetables.

Sprinkle the remaining crispy10Add cornstarch paste, stirringcontinuously. Cook for about 29 To serve, spread crispy noodles ona serving platler, keeping aside afewfor the top.Addsoyasauce,vinegarand tomatoketchup.Cook for v , minute.Add 2 cups water. Bringto a bol.67

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Add sprouts, pepper and sal!. Stirfry for 1 minute.


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Add remaining vegetables -cucumber, pineapple and bellpepper. Stir for a minute.Add the vegetables in pineapplesyrup to the wok. Bring to a boil.Add cornstarchpaste,stirringalllhetime. Cook for 2 minutes on lowheal.Servehotwilh riceornooclles.

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Add tomato ketchup, vinegar, soyasauce, sugar, salt and stock-cube.Keepaside.Heat 2 tbspoil in awok. Add whiteofonions, garlicand redchilli paste.Stir for a minute.

2

Boil 1V , cups water with V , cuppineapple juice. Add carrot andcauliflower. Boil for 2 minutes.1

1carrot- cut intodiagonalslices4-5 mediumflorets cauliflowers6-7 si ices o f cucumber1small bell pepper- cut into Y 2 ' pieces2 si ices tinned pineappley, cuppineapplesyruporjuice

2tbspoil1-2 green onions - cut into slice sy, tsp redchilli paste

1% tsp ro ughly crushed o r m inced garlic14cuptomato ketchup5 tbspvinegarY 2 tsp so ya sauce4 tspsugar

Y 2 tsp salt o r to tas te1stocklsoupcube - crushed3 tbsp comstarch m ixed in * cup water

This easy recipe m akes a w inner every tim e.Serves 4

Sweet aru Sour Uegetables


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Add cornstarch pasteand mix well.Let the sauce come to a boil.Sirnmer for Y 2 minute. Removefrom heatandadd gingerjuice. Mixwell and serve hot with rice ornoodles.

Add the vegetables and the chillipaste. Stir again for a few seconds.Add stock, salt, honey, colour andvinegar. Stir to mix well.Add the fried fish.

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Dip fish in balter and deep fry tillfor 1-2 minutes on medium heal.Check for doneness. The fishshould turn white and flaky. Itshould not be pink from inside.Keep fried fish aside.Heat 1 tbsp oil in a wok, addchopped ginger and stir for a fewseconds.

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2Washfishwell. Rub saltand lemonjuice on the fish, Keep in Ihe fridgefor 1 /, hour. Wash and pat dry.Makeabalter ofcoatingconsistencywth a I J the ingredienls of Ihebalter.

1

INGREDIENTS150g/4OZ slicedlish (boneless)- cutinto 1" pleces

y, tsp salt, 1tbsp lemonjuiceBATTERY 2 ts p s a l t1tbspginger-garlicpaste4 tbspegg, about1egg2 tbsp cornstarch,2 tbsp flour (maida)

1tbsp redchilli pasteVEGETABLESy, bell pepper- cut into 1"cubes14redbell pepper- cut into 1"cubes14yellowbellpepper- cut into1"cubes1greenonion- slicedthicklyanddiagonally,includingthegreens2 Iresh redchillies - cutdiagonallyinto 1"length

SAUCE1tbsp oil, 1tsp mincedginger1tsp redchilli paste250ml/8oz stock (1cup)1tspsalt1tbsp honeya pinch of red colour, 1 tsp w hite vinegar4 tbspcornstarchmixedwith y, cupwater/stock1tsp gingerjuice (gratea piece 01 gingerandsqueeze)

Ba tfe r- fr ied fish in a delicate sauce - you w illlove it!Serves 3-4

Spiey liinger Honey Fish


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Cut chicken into 1" pieces.Marinate the chicken in all theingredients 01 the marinade andkeep aside for at least 1/2 hour.Heat oil in a wok or a kadhai anddeep fry lhe chicken for 2-3 minuteson medium heat. Drain and keepaside. Do not let the chicken be inthe oi! for a longer time as it getsovercooked and turns hard.For the sauce, heat 2 tbsp oil.Reduce heat add ginger, garlic andpeppercorns. Cook till garlic startsto change colour. Add blackpepper, soya sauce, vinegar andfried chicken.Add water mixed with cube orchicken stock. Add enough water( V 2 cup approx.) mixed withcornstarch. Cook stirring till it turnsto a thick saucy consistency. Addsalt to taste.Add greens 01 green onion.Remove from heal. Serve hot,

1

SAUCE2 tbsp oil; , tsp peppercorns (saboot kali mirch)y, tsp chopped garlic, y, tsp ginger paste1 tsp freshly ground black pepper

; , -1 tsp soya sauce, 1 tsp vinegar1;' cups water mixed with 1 chickensoup cubeOR1Y2 cups chicken stock/broth4 tbsp cornstarchMARINADE1 egg, y, tsp salt, 2 tbsp cornstarch2 tbsp flour (maida)

200 g/6 oz chicken (boneless) - cut into1" piecesg reens of 1 green onion - cut nto W ' pieces

Chlckan in Btack Pappar SauceDelectable chicken morsels are carefully seasoned with black pepper.

Serves 4


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7Add enough water ( V 2 cup approx.)mixed with cornstarch. Cookstirring till it turns to a thick saucyconsistency.Add greens 01 green onion.Remove !rom hea!. Serve hot.

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Cut the chicken breast into evensized pieces. Marinate !he chickenin all !he ingredients 01!he marinadeand keep aside lar at least V 2 hour.

1

200 g/6 OZ boneless chicken - cut into1" cubes1 tbsp oil, 1 tbsp chopped garlic1 - 2 green bell pepper - cut into W' cubes

1 green onion - sliced diagonally1Y z cups chicken stock or water m ixedwith 1 soup cubesalt to tasteY 2 tsp sugar

1 tsp red chilli paste1 tbsp vinegar1 1 - 2 tbsp tomato ketchup2 tsp soya sauce

3 tbsp cornstarchMARINADE

1 egg, 1 tsp salt, 1 tbsp crushed garlic2 tbsp cornstarch, 2 tbsp flour (rnaida)

Heat oil in a wok. Oeep Iry thechicken lar 2-3 minutes on mediumheat tillvery light golden. Drain andkeep aside. 00 not let !he chickenbe in the oil lar a longer time as itgets overcooked and turns hard.For the sauce, heat 1 tbsp oil.Reduce heat add white par! 01green onion and garlic. Add bellpeppers. Stir.Add stock, salt, sugar, chilli paste,vinegar, tomate ketchup and soyasauce. Let it come to a boil.Add chicken and mix well.

2A trea t fo r garlie lovers and ch icken love rs as well !

Serves 4

[hicken in Hot liarlic Sauce


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Heat 2 tbsp oil. Fry green chillieslightly and remove.Heat the remaining oil. Reduceheat add onion and garlic. Str. Addbell peppers. Stir for 2 minutes.Add salt, pepper, sugar, chilli paste,soya sauce, vinegar and tomatoketchup. Stir.Add cornstarch paste. Stir. Addchicken and mix well. Add greenchillies. Stir well to get the chickencoated with sauces.

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Cut the chicken into even sizedpieces. Marinate the chicken in al!the ingredients of the marinade andkeep aside for at least V 2 hour.Heat oil in a wok. Oeep fry thec hicken fo r 2 -3 m inutes on mediumheat til!very light golden. Orain andkeep aside. Do not let the chickenbe in the oil for a longer time as itgets overcooked and turns hard.

1

MARINADE1 egg, 1 tsp salt, 1 tbsp crushed garlic

2 tbsp cornstarch2 tbsp flour (maida)

300 g/10 02chicken - cut into pieces2 tbsp oil6-8 green chillies - slit lengthwise

1 tbsp crushed garlic1 ;2 on ion - cut in to 1 " piecesy, green bell pepper - cut into 1"pieces

1 f 2 tsp suga ry, tsp salt, y ., tsp pepper1 tsp red chillipaste

3 tsp so ya sa uce , 1Y 2 tbsp vinegar3 tbsp tomato ketchup

2 tb sp cornsta rch m ixed with 1 ,4 cupstock/water

D ry Chilli Chi[kenA no-fuss, easy-to-make-dish- what a boon for the busy cook!

Serves 4


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TiP ----------How much soya sauce to add?Soya sauce adds colour too , besidesenhancing flavour. Differenl types 01soyasauceareavailable - dark& lighl.Also, illhe soya sauce has been Iyingaround in tne house lar a lew monlhs,it gels concentraledand even asma"quantity 01 it , imparts a dark colour loIhe load. II is always better lo add alesser quanlity 01 Ihe sauce and addmore la te r accord ing fa the co lour o fIhe dish. Toomuch soya sauce spoilsIhe colour 01 Ihe dish somelimes!

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D isso lve cornsta rch in 1/2 c up wa te r.Add soup cube and keep aside.Heat 4 tbsp oil in a wok. Reduceheal. Add broken red chillies andgarlic.Stir and add onion, mushroom,baby corns, carrots and cauliflower.Add salt and pepper. Stir lar 1-2minutes on high flameo Add bellpepper. Reduce heal.Add chilli sauce, tomato ketchup,soya sauce, honey & vi negar.Lower heat &stir lar 1/2 minute.Add lhe comstarch paste. Cook tillthe vegetables are crisp-tender andlhe sauce coats lhe veggies.

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2

Boil 4 cups water wilh 1 tsp salt.Peel carral. Orop lhe whole carrot,mushroom, cauliflower and babycorns in boiling water. BaH lar aminute, remove fram heat andstrain the vegetables. Relreshveggie s in ca ld w ate r.Cut blanched carrot into v . o ' lhickround 5 1 ices or flowers. To makef lowers, m ake slits o r groo ves a lo ngthe length 01 the boiled carrot,leaving a little space between lheslits. Cut the grooved carrotwidthwise into slices to get flowers.

1

1 large ca rro t, 5 -6 mushrooms - trirnstalks and keep whole4-5 baby corns - cut lengthwiseY2 cup broccoli florets- cut nto small,flat florets, 1 cup cauliflower florets1 onion - cut into 8 pieces and s epara te d1 bell pepper - cut into Y 2 ' cubes

4 tbsp oil1-2 dry, red chillies - broken into bits &deseeded1 tbsp crushed% tsp salt and y . tsp pepper, or to taste2-3 tsp red chillisauce2% tbsp tomato ketchup1 tsp soya sauce, 1 Y 2 tbsp vinegar3-4 tsp honey, according to taste3 tbsp cornstarch, Y 2 cup water

1 soup cube

A colourful and crunchy vegelablemedley lightly coaled wilh honey-flavouredsauce.Serves 4

Sp iey Honey Ueggies


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Stir trying takes only few minutesDeep fry okra and keep aside tillserving time. Stir try the tried okrawith sauces at the tim e o f se rv in g.Ho is in sauce m akes an excel lentb ase for d ip s. M ix it wi th season ingsand try it.

TiP ----------

7

Add the ginger-garlic paste andsaute for hall a minute.Shut off the heat, add the hoisinsauce, soya sauce, red chilli sauceand V 4 lsp salt. Mix weU and keepaside till serving time.At serving time, return to heat andadd !he cornstarch paste. Add friedokra. Mix gently lor a minute. Serveimmediately.

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Mix all ingredienls 01!he balter in abig bowl, adding enough cold water(about V 4 to V 2 cup) to get a coatingbalter 01 pouring consistency. Donot make !he balter too thick or toothin.Dip !he okra in balter and mix weU.The batter should coat thevegetable Iightly. If not, sprinkle 2tbsp more cornstarch on thevegetable and mix well. Deep fryin hot oil !illpale golden on mediumhea!. Remove on paper napkin.Keep aside till serving time.Heat 1 tbsp oil in a pan and stir fryonions for 2 minutes.

2

- : : ," . - . ..-.-. - . . .~ - _ .\ \ \ ' .

Wash and wipe dry okra with aclean napkin. Cut into 2 long pieceslengthwise.

1

INGREDIENTS250 gl8 02 okra (bhindl) - slice into 2pieces lengthwise1 on ion . cut nto8 p ieces1 tbsp oil, 1 tsp ginger-garlic paste2-3 tbsp Hoisin sauce

1 tbsp soya sauce2 tbsp red chillisauce, \4 tsp salt1 tbsp cornstarchmixed with \4 cup wateroil for frying

THIN COATINGBADERY2 cup cornstarch2 tbsp plain flour (maida)1 tsp ginger-garlic paste, y, tsp salt

\4 tsp white pepper powder1 tsp soya sauce , % ts p v in eg ar

1 tsp lemon [uice1 M . cup w ater , approx.

Hoisin Stir Fry OkraKeep the batter-tried okra ready.Just betore serving toss it in hoisin sauce - the okrawill retein tts crunch . Ho is in sa uce is comme rc ia lly a va ila ble , bu t can be reptecec by

tomato ketchup it necessary:Serves 4


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TiP = ' : : - : = : : : : = = = = - n ~ ~now PeasIMangetout:T he y b e lo ng to th e p e a lamilyand are used in cooking justlike we use Green beans.Whole pod is edib le . S na p o ffthe stem end 01pea pod and L-~~~-cpuff th e th read .

987

Heat 4 tbsp oil in pan. Add onion,cook tillgolden.Add ginger jullienes and greenchillies.Stirfry for 1-2 minutes tillginger turns golden.Add snow peas or beans and stirfry for 3-4 minutes till vegetableturns crisp-tender. Keep thevegetable spread out in the panwhile stirfrying.Reduce heat. Add soya sauce,tomato ketchup, vinegar, red chillisauce, sherry, Worcestershire sauc e,salt and pepper.Add tofu/paneer and mix well.Stir fry on low heat for 2 minutestill lhe vegetables blend well wilhlhe sauces. Serve hot,

Cut tofu/paneer into fingers.456

'"

Peel onion. Cut into half and lhencutwidlhwisetogethalfrings,whichwhen opened become thin longstripsand you get shredded onion.3

Removestrings/lhreadsfromsnowpeas or beans.Ifusingsnow peas, keep whole. lfusing green beans, cut each nto1V 2 - 2 " pieces. If using beans, boil4-5 cupswaterwilh 1 tsp saltand 1tsp sugar. Add beans and boil for1-2 minutes. Strain.

12

250g/8oz snowpeas orgreen beans150 gl3 oztofuor paneer - cut intothin2"fingers,1 onion,4 tbsp oil1% " p iece g inge r - cu t in to ju llienes o rthinmatchsticks(1%tbsp)3-4green chillies- shredded(cutinto

thinpieces lengthwise)OTHER INGREDIENTS1% tbsp soya sauce2%tbsptomatoketchup1tbspvinegar, 1 tsp redchillisauce2 tbsp sherryorwine(optional)1Y2 tbsp Wo rce stersh ire sauce% tsp salt, 14tsp pepper,ortotaste

This quick stir-try uses fo fu or paneer com bined w ith any seasona l vegetables that arehandy - the sim plest version cou ld use only green onions.

Serves 4

Stir fried Snow Peas/Beans


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2chickenbreast(300g/1O oz) - lrozen 1Mix all ingredients 01 the batter andar 30minutesandslicedvery thinly put chicken in it. Oeep Iry puttingBATIER one piece at a time in the oil, so2 eggwhites (discardyolks)that they do not stickto eachother.2 tbsp oil, 6 tbspcornstarch11sp salt y, tspwhitepepper Deep fry in 2 batches till Iight andcrispy,keepingtheminoil lar aboutOTHER INGREDIENTS 4 minutes. Keep aside.2 tbspoil1-2dry redchillies - cutdiagonallyinto 2 Heat 2 tbsp oil in a wok. Put red1"pieces chillies and the greenonion whites.1-2greenonions - whitepartthickly Str lar a minute.sliceddiagonallyandthe greenscut into

3 Add thesoyasauce,tomato ketchup," lo ng p ie ce s, % tsp soya sauce4 tbsp tomato ketchup,5-6tbsp honey honey, stock,salt&mxwell.'!ti - % cup stock or wa te r 4 Addcomstarchpaste.Addthechicken)4 ts p s alt, o r to ta s te &1 tsp sesameseeds&tosswell to2 tbspcornstarchdissolved in 1upwate r coateachpiece01 chickenevenly.

2 tsp sesarneseeds Serve hot garnished with 1 tsp

Crispy Honey ChickenThesecret is to slightly !reeze the chicken so that it can be cut very thinly - tieep-trych icken strip s till c risp then to ss in a tongue-ting lin g sa uce .

Serves 3-4


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~odles &~ce


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TiP --------~-

I

By drizzlng soy sauce trorn thesides of the wok, a sa vory arom awilfbe releasedand enhance theflavor.

Mix well with the help 01 2 lorks.Fry for 2-3 minutes, till the noodlesturn a pale brown. Serve hot.

6

Remove from heat, add broken redchillies and red chilli flakes.Relurn to heat and mix in the boilednoodles. Add salt and a little soyasauce. Do not add too much soyasauce.

2Heat 2 tbsp oil. Add garlic. Stir.

To boil noodles, boil a deep panwith 8-10 cups water. Add 2 tsp saltand 1 tbsp oil to il. Add noodles toboiling water. Stir with a fork. Boiltill just done, for about 1-2 minutesonly. Remove from heal. Strainafte r a m inute . Leave in the strainerfor all the water to drip off, for about15 minutes. Sprinkle 1 tbsp oil onthem and mix lightly. Spread on atray and keep aside for 1 hour to 3dry out.Cut the dry red chillies into small 4bits or pieces.

5

1

200 g/6 oz noodles3 tbsp oil, 1 tsp crushed garlic3 dry, whole red chillies - broken into bitsY 2 tsp red chilli flakes1 h tsp salt or to taste1 tsp soya sauce

Serves 3-4

You w on 't find veggies in these stir-fried nood les because they are m eant fa accom panya sauce-based main d ish.

Chilli liarli[ Noodles


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Add rice, salt, pepper and sugar. Stirin soya sauce and mix well. Servehot.

6

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Wash rice & boil in salted water tilljust done. Strain to drain exeessw ater. F lu ff rice in the strainer w itha fork. Transfer to a big tray lo cool.Separate !he grains with a fork.S qu eeze lim e ju ice oven the rice &eool under a fan for 5-7 minutes.Beat egg5 in a bowl and season witha pinch of salt and pepper.Heat the wok and add 3 tbsp oil.Add beaten eggs and scramble itquickly.Add onions and shrimps. Stir for 1-2 minutes. Add beans, carrots andpeas. Stir for 2 minutes.

1

2 eups rice, 1 tsp lime juiee2 eggs200 g/6 oz eleaned shrimps (very smallprawns)3 tbsp oil% onion- fine ly ch op pe d

14eup very linely slieed green beans1 carrot - cut into tiny cubes" l A cup peas - b ailed or frozen1 tsp salt14tsp pepper, a pinch 01 sugar

Y 2 tsp soya sauce

S hrim p E gg R iceShrimpsand thinly cut veggiesare scrambled along witheggs then stirred withcooked

rice - ready fa eat in no time at a fl!Serves 4


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Drainlhoroughly.Keepaside tillservingtime.Serveplainorwthice cream.

10

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Remove from the hea!. Keep thecaramel syrup aside.Mixall balter ingredientsin a bowl.Add enoughwaterto get a smooth,thickbalterofa coatingconsistency.Peel and cut each apple into fourpieces.Removethe seeds.Cuteachpiece into 3 pieces lengthwise.Heat 1 cup oil for frying.Coat theapple pieces evenlywith the balterand deep fry on medium heat tillgolden brown.Let the apples be inoi! for another 2 minutes to turncrispoDrain on kitchen towel.Keepa servingbowl filledwith ice-cubes ready and cover w ith water.Put the fried apples in lhe caramelsyrup and coat evenly. Sprinklesesame seeds and mix. Drain welland dip immediately into lhe ice-cubes bowl. Keep for a minute tillthe caramel coating hardens.

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For the caramel coating, boil sugarand water together in a non stickskilletonmediumflametillitaltainsa one-string consistency, for about20 minutes. Do not discolour thesyrup. Remove fromhea!.Whenthemixturebeginstobubble,stir continuously to prevent thesugar fram burning.Continue stirringthe pan until thesyrup is lightbrown in colour andfeels stickywhen felt belween thethurnb and the fore finger.It formsa thread when the finger is pulledapar!.

1

CARAMEL COATING1cup sugar1% cups water1tbsp sesame (ti~seeds

2apples1cupoil for deepfryingBATTER14cupplain flour (maida)

% c up c orn sta rc hy, tspbakingpowder1tsp sugar, 1tbspoilY 2 cup water, approx.

Applepieces are dipped in baller, deep-fried& coated in caramelsyrup & sesameseeds.Serves 4-6

Tu ffea Apples

q)essert


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Noodles and vegelables should be cooked lo a lexture that isnol loo soft; il should be 'firrn lo bile' which in ltalian is 'al denle'.A fragranl herbTo brush food with fat lo prevenl il from drying out.See lofuTo remove skin by dipping inlo hol waler for a couple ofminules. e.g. lo blanch tomatoes or almonds.To combine two or more ingredients.CapsicumSee corianderA green herb. All parts of lhe planl are flavourful and henceedible -Ieaves, stalks and lhe Thai also use lhe root of coriander.Also called cilantro in the wesl.CornslarchCondimenl of fruit, vinegar and spicesTo cu t into small neal cubes.A mixture of flour, liquid etc., kneaded logelher inlo a stff pasteor roll.To remove liquid from food.To decorate.A fermenled sauce prepared from small fishSpring onions, scallionsThai gingerAlso called French beans. The lender variely should be used.To cut inlo lhin long pieces, like match sticks.A variely of lime found in ThailandImparts a lemony flavour lo Ihe foodTo soak food in a mixture for sorne time so that Ihe flavour ofthe mixture penetrales into lhe food.The Indian cheese prepared from milk.AlI purpose flour, maida.Cayenne pepperThe ouler skin of citrous fruits like lemon, orange ele.To loss and make lighl brown in shallow fal.To cut into thin, long pieces.To pass dry ingredients lhrough a fine sieve.The whole lat green pods are edible; lhe peas are not fulIyformed.A slar-shaped, fennel-flavoured fruit, dried and used as a spice.Cheese prepared from soya bean milk. Also called bean curdoA yellow spice wilh antiseptic properties. Usually available as apowder. 11imparts a yeDow colour lo food.To lightly mix ingredients wilhoul mashing Ihem e.g. salads.

GLOSSARY OF NAMES/TERMS

Toss

PaneerPlain FlourRed Chilli PowderRindSauteShredSiflSnow PeasStar AniseTofuTurmeric

DrainGarnishFish SauceGreen OnionGalangalGreen BeansJuliennesKaffir LimeLemon GrassMarinate

CornflourChutney, (mango)DiceDough

BlendBell PepperCilantroCoriander, fresh

BasilBasteBean CurdBlanch

Al dente


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Nta Mehta has been conducling exlremelypopular cooking classes lor over 20 years.Her cooking institute- Nita Mehla CulinaryAcademy - has trained many aspiringindividuals into expert cooks. You can get intouch with her on her email: [email protected] call 91-11-29214011,91-11-29218574.

::iJIjita~hta s a Home Science gradualefrom Lady Irwin College, Delhi University anda Gold Medalisl inM.Sc. (Food &Nutrition).She has authored more than 200best sellingcookery books. Her Book "Flavours 01Indian Cooking" won the Besl AsanCookbook Award al lhe Versailles (Pars)World Cookbook Fair.


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nita mehta's chinese

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