The collection of recipes in this group uses mostly Indian spices
amongst other things, for I strongly feel that "Spice is the
essence of Life". Apart from a
declared tendency to use all the available spices,I espouse the cause
of Red Hot Chilies,almost in all my preparations,except in coffee.They
make your roof
tingle and the capsaicin (the key ingredient) peps you up.
Chilies add colour to the dish other than being hot. Ground red chilies
are used to flavour meat and gravies whilst green chilies season chutneys
items. Chilies can be hot regardless of their colour. Capsicum or
the green bell pepper, always milder in taste, adds texture.
Garam masala ( literally hot spice in Hindi ) is akin to allspice
powder. It is a mixture of ground spices useful to season almost any
Indian dish. It is best to
get the spices fresh and roast them before grinding. Will keep for
about 3 months in an air-tight jar. Spices can bring the best out
of any ingredient and the
aroma can whip up a healthy appetite in the entire vicinity. The ancient
Indians believed that a good food should appeal to all the senses.
It is all a matter of proportion - the right texture, colour, aroma
and taste ...
Contrary to popular belief,"spicy" food does not result
in Ulcers. Ginger, for example, is used in eastern medicine as a "cure-all"
for various ailments including
Headaches to rejuvenation of the body. In the folk lore,Ginger is
praised as a restorative and as an aphrodisiac. This pungent tasting
root aids digestion. This root ingredient, a close "relative"
of Chinese ginseng, aids digestion. Similarly, Turmeric is used widely
as a preservative, taste enhancer (in lieu of MSG to
avoid the "Chinese Restaurant syndrome" ) and a food additive.
This ingredient figures prominently in the traditional eastern medicine.
Beef with Mushroom
Beef 500 gm,cut into bite sized pieces
button mushroom 200 gm,
small onions 10
peas 100 gm
black pepper,freshly ground, 2 tbls
chili powder 1 tbls
garlic, 30 flakes,crushed
bay leaf 3
Chinese parsley (Cilantro) 1 cup
salt 2 teaspoon
green onion 2
green chili 4
ginger 1 inch piece
Grind 5 onions with about 15 flakes of garlic,pepper,salt and green
chilies,add chili powder to this.Marinate beef in this for over 2
hours in normal temperature.In a wok,add oil and fry the remaining
garlic and onion,add the spices and after a few minutes,add the beef
with its sauce,cover the wok.Grind the tomatoes and after some time
,add it to the beef.Pour little oil into another wok,add onions,chopped
green onions,ground ginger and fry .Add quartered
mushroom into this wok and fry till mushroom reduces in volume by
little.Meanwhile the first wok,with beef must have cooked for atleast
20 minutes, and the sauce must have reduced to half.Add the contents
of the second wok and heat through for about 3 minutes.
Garnish with Chinese parsley. Serve hot with Nan or Bread.
Chicken 500 gms
Chilly powder 5 tablespoon
Cornflour 3 tablespoon
Maida flour 2 tablespoon
Allspice powder 2 tablespoon
Garlic paste 2 tablespoon
Red colour powder, 2 teaspoons
Chopped Chinese parsley, 4tablespoon
Pressure cook the chicken for 10 minutes and set aside the stock.
Mix all the above items,except the oil,with
the chicken and marinate for atleast 30 minutes.Heat the oil in a
wok,and deep fry the chicken pieces and
garnish it with chopped Chinese parsley.
Crab (medium size) 500 gm
Black Pepper 3 teaspoon
Garlic 2 flakes
Fenugreek 2 teaspoon
Onion big size 2
cinnamon 1 piece
Coconut milk 500 ml
Coriander leaves,(Chinese parsley,Celentra all refer to this grand
fragrant herb) chopped 2 tablespoons
chili powder 3 teaspoon
Wash the crabs thoroughly and set aside.Powder the fenugreek seeds
and grind the pepper with garlic to a paste.Grind the tomatoes and
extract the juice.Slice the onions.Pour oil in a wok,and after the
oil is hot, add cloves,cinnamon and fenugreek powder.Now add garlic
paste and stir for 2 minutes.Add onions and fry till golden brown.Add
tomato extract and the crabs.Mix well and allow it to boil for a
few seconds. Pour the coconut milk,salt and let the crab cook in
it,till the gravy dries out.Garnish with coriander leaves and halves
chicken pieces,about 400 gms · cruciferous vegetable,150
gms (broccoli or cauliflower) · Celery,1 · Green onion,1
· Bell pepper,1 · Noodles,400 gms · Green chilies,5
· Eggs,2 · Freshly ground pepper,2 tsp., ·
Ginger,1 sq.inch · Garlic,10 flakes,crushed · Star
aniseed,1,ground · Carrot,cut lengthwise,150 gms ·
vegetable oil,60 ml · soy sauce,30 ml · chicken broth
150 ml · Cilantro,1 bunch · chili powder 2 tsp. ·
Chicken soup cubes,3 · Corn starch,50 gm ·
Most of the ingredients mentioned above contain plenty of Vitamins,
minerals, phyto-chemicals and anti-oxidants which not only lower
your chances of cancer,but also promote a sense of well being,especially
with all those Red-hot chilies inducing a flush....
Believe me,when I am down with Cold and feel like running my head
under a speeding train,I prepare this concoction which leaves me
refreshed,(phew..)the next day.
Cut the chicken to bite-size pieces,coat them with a little corn
flour, and half of soy sauce,mix with chili powder and aniseed powder.In
a non-stick wok,add 1 tblspn of oil and pour the eggs and cook them
under low fire. When it comes to eggs and prawns,you need to cook
them under low fire to preserve their texture or they get "rubbery".sprinkle
the scrambled eggs with pepper and remove them to a plate.Add more
oil to the hot wok.Add the crushed garlic and crushed ginger to
the oil.Add the chopped green onions, chilies and chicken to the
wok,stirring all the while. After a couple of minutes,reduce the
heat so that
the chicken cookes in its juice.Later add the florets of cruciferous
vegetables and stir fry them for about 3 minutes.Meanwhile,prepare
Noodles as advised and set aside.Turn up the heat in your wok.Add
the broth,spiced with crushed soup cubes and soy sauce.Add the remaining
corn starch to add the "glaze" and stir with chopped celery
and scrambled eggs. Lastly mix them with the prepared noodles.Garnish
with cilantro and serve hot.