Aloo Jeera

What is Aloo Jeera?
 Aloo Jeera or Jeera Aaloo is Cumin flavored stir-fried potatoes. Alu Jeera is  the perfect side dish to your quick Indian meal

Ingredients

• 200 gm: Potatoes
• 50 ml: Oil
• 10 gm: Cumin seeds
• 20 gm: Ginger
• 30 gm: Garlic
• 10 gm: Turmeric
• 20 gm: Red chilli powder
• 100 gm: Tomatoes
• 05 gm: Garam masala
• 20 gm: Coriander powder
• 10 gm: Coriander leaves
• Salt to taste


How to make aloo jeera?

• Boil potatoes and dice them. 
• Chop onions, garlic, ginger, coriander and the tomatoes. 
• Heat oil and sauté cumin seeds until they crackle. Add garlic and ginger and sauté until golden. 
• Stir in chopped ginger and add the potatoes. 
• Sprinkle turmeric and chilli powder and stir.
• Add tomatoes and simmer for about 5 minutes.
• Serve hot with coriander leaves. 

Sukuti Sadheko

What is sukuti?

Sukuti is the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish such as in sukuti ko achar, which is a side dish, usually with tomato sauce.

Ingrediants: 

• 1 lb. lamb, buff or goat meat, cut into thin ¼" slices   (substitute any other red meat)
• 3 teaspoon onion paste 
• 1 tablespoon garlic of garlic paste 
• 1/2 tablespoon ginger paste  
• 1/2-1 tablespoon chili powder (adjust) 
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder  
• 1 teaspoon turmeric powder 
• 1 tablespoon black pepper powder

How to make Sukuti (Sadheko sukuti)

• Combine all the ingredients to form seasoning paste.
• Coat meat slices with paste and allow to marinate for at least 6-8 hours, overnight preferred. 
• Set oven to ~ 175 degrees Fahrenheit .Lay seasoned meat with some space between the slices on a baking sheet.
• Allow drying for about 4-6 hours, frequently turning the slices, until the meat is dry and crisp in texture. The drying time may vary.
• Serve as an appetizer with dip, or stir-fried with vegetables or sauce

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Samosa

What is samosa?

Samosa is one of the most popular snack in India. The popularity of Samosa's has caught on in many western countries. Many westerners shop the Indian and Pakistani restaurants in their neighborhoods for samosa's.

Making Samosa is quite easy and requires two main steps. First make the dough for the pastry and then the filling is inserted in the dough shaped like a samosa and fried in hot oil.


Ingredients required to make samosa

•  1 Cup all purpose flour
•  2 tsp Butter
•  1/2 Cup chopped onions
•  1 Cup boiled, peeled and chopped potatoes
•  1/2 Cup green peas
•  1 Green chili (optional depending on taste)
•  1/2 tsp Ginger (optional)
•  1/4 Cup chopped cilantro leaves
•  1/2 tsp Red chili powder
•  1/4 tsp Baking soda
•  Salt to taste
•  Oil for deep frying

How to make samosa?

• Boil, peel and chop the potatoes.
•  Make a liquid of water and all purpose flour in a bowl.
•  Take two tablespoons of oil in a pan and heat it.
•  Add onions and chopped green chilies to it. 
• (green chilies are optional, depends on how hot you want your samosa to be.)
•  Add green peas to it after frying for two minutes.
•  Cook for 3-4 minutes and add ground ginger, salt, red chili powder and chopped potatoes as the final ingredient.
•  Mix above ingredients well after turning off the heat.
•  Mix up all purpose flour, salt, baking soda and butter and make strong dough.
•  Make small balls of the dough and roll into thin circles of 5-6 inches.
•  Cut into half with the help of knife.
•  Smear liquid of all purpose flour and water on the sides and shape into cones.
•  Fill the cooked potato mix in the cones and close the sides.
•  Now heat the oil in a frying pan and when it is hot enough, put the samosa's in it. (Do not put samosa for frying when oil is not hot enough or oil will be soaked by samosa and ruin the taste. Oil must be hot before
• frying the samosa.
•  Fry them on medium heat till they turn golden brown.
•  Samosas are ready to be served. Serve hot with sauce or chutney.

Gundruk or Sinki Soup

Ingredients:
Gundruk/Sinki - 50 gms
Onion - 1 large, chopped
Tomato - 1 large, chopped
Dry red chilli - 2 pods
Turmeric powder - 1/2 tbsp
Salt - 1 tsp

How to make Gundruk or Sinki Soup:
1. Soak gundruk/sinki in water for 10 minutes.
2. Fry chopped onions with tomatoes and chillies till the onions get golden brown.
3. Add the drained and soaked gundruk/sinki to the fried onions, add turmeric powder and salt.
4. Cook the mixture with 2 cups of water for 10 minutes.
5. Serve hot with cooked rice.

Potato Chips

Ingredients :

Potatoes
Oil for frying
Chilli powder
salt

How to make potato chips:

Remove the skin of a potato.

Cut chips briskly, using the chips-cutter.

Soak in water for 10 to 15 minutes. Then shift to colander.

Allow water to trickle down. Spread the chips on a piece of cloth and dry in sun for 10 to 15 minutes.

Dissolve salt in water, and keep aside.

Heat the oil in frying pan. Put the chips briskly but carefully into the hot oil.

Turn over now and then till the chips turn yellow.

Then gently pour 1 tbsp of salt solution and wait till the resulting noise completely stops.

Sprinkle a little chilli powder on chips removed from the pan.

Shift the fried chips to a colander and allow oil to trickle down.

When cool, keep the chips in an airtight container.

Paneer Pakora

Ingredients:

• 250 gms Paneer
• 1 cup Chickpea Flour (Besan)
• 2 tsp Oil
• 1 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1-2 Chopped Green Chillies (Jalapeno)
• 1/2 cup Water

How To Make Paneer Pakora:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

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Onion Bhajis

Ingredients:

• 100g / 4oz Chick-Pea Flour or Gram Flour 
• 1/4 teasp Chilli Powder 
• 1/2 teasp Turmeric 
• 1/2 teasp Baking Powder 
• Salt 
• 1/2 teasp Ground Cumin 
• 1 Large Onion, halved and thinly sliced 
• 1 Green Chilli, deseeded and finely chopped 
• 25g / 1oz finely chopped Fresh Coriander 
• Cold water to mix 
• Vegetable oil for deep frying

How to make Onion Bhajis

• Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.
• Preheat the deep fat fryer to 180ºC / 350ºF.
• Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
• Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.
• Drain well on kitchen paper and serve very hot.

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Chicken Spring Rolls Recipe

Spring rolls are an appetizer, eaten either fresh or fried depending on the country of origin. Spring rolls can be found in several Asian countries, most notably China, Vietnam, Singapore, Indonesia and Cambodia. Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients.

Here we are going to introduce the pan or deep fried spring rolls filled with chicken . 

Ingrediants:

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1/2 tablespoon grated ginger
• 2 cups shredded Napa cabbage
• 1 carrot, grated
• 1/2 cup bean sprouts
• 2 ounces bean thread noodles, blanched and chopped
• 8 ounces shredded cooked chicken breast
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 2 tablespoons chopped coriander
• 1 package spring roll wrappers
• 1 egg, beaten
• Vegetable oil, for frying

Method:

Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.

Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.

Thai fried noodles recipe

This easy Thai fried rice noodle dish starts with very thin noodles. Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. 

It can be served both as snacks and main-course. The fried Thai noodles are very much popular among the visitors in Thailand. 

Prep Time: 10-15 minutes

Cook Time: 8-10 minutes

Ingrediants:

•1 pound of Thai rice noodles 

•10 large shrimps, shelled and cleaned. Try to use fresh shrimp, frozen ones are too mushy. 

•A couple of eggs 

•A handful of bean sprouts 

•A tablespoon of dried shrimp, pounded to powdery paste in a mortar and pestle...or in a blender. 

•A tablespoon of chopped peanuts 

•A tablespoon of sugar 

•A tablespoon of nam pla 

•A tablespoon of sri cha sauce

•And a tablespoon of fresh minced garlic 

•A half cup of oil...most anything but olive oil. Safflower oil is good. So is peanut oil. 

•A tablespoon of chopped shallot, or long green onions. The green part is chopped for garnish. 

•Fresh coriander

•Some ground Thai chilies 

•A couple of chunks of lemon 

•More bean sprouts

•Use dried noodles, so they must be soaked in warm water for a half hour, maybe less. Drain them in a colander. While you are doing the cooking, put the bean sprouts in cold water, in the refrigerator. This keeps them nice and crisp and clean.

•Sautee the garlic in the oil in your wok. When the garlic is nicely browned, add the shrimp and cook til well done. Shrimp does not take a long time to become well done. Add the sugar, nam pla, sri cha and stir fry together.

•Now add the eggs, being sure to break the yolks. Stir fry. The noodles will turn a brownish-orange at which point they are done. Now take the bean sprouts, drain, and add to the noodles in your wok. Continue frying til the bean sprouts are done, which does not take long. Don't overcook as it will then be a soggy mess.

•Serve with the extra raw bean sprouts as a side dish. Garnish with a chunk of lemon and the chopped green onion, and the coriander.

Japanese soup with tofu and mushroom recipe

A simple low calorie soup that can be enjoyed as an appetizer or included in the main course. Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.

Image Courtesy: FotoBank

Ingrediants:

• 3 cups prepared dashi stock
• 1/4 cup sliced shiitake mushrooms
• 1 tablespoon miso paste
• 1 tablespoon soy sauce
• 1/8 cup cubed soft tofu
• 1 green onion, chopped
• 
  

Method:

In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.