Chicken Korma

Ingredients

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves


Methods

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Garlic Chicken (Indian style)

Ingredients:

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Directions:

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Chicken Tikka Masala

Ingredients:


1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Methods:

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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.

Palak Paneer Recipe

Palak Paneer is an Indian and Pakistani dish consisting of spinach and paneer cheese in a curry sauce. It is a popular vegetarian dish. Palak paneer is one type of saag, which can also be made with mustard leaves. The difference between palak paneer and saag paneer may also be, in some cases, consistency. Palak paneer may be more watery in comparison to saag paneer.

Palak paneer may be accompanied by lassi, a Punjabi sweet milk drink. Dhaba restaurants specialise in palak paneer.

Ingrediants:

500gms Fresh Palak (Saag) 

100gms Paneer

Onions - 5 medium sized (finely choped)

2 Onions (finely choped)

1 tsp Ginger, Garlic paste 

5-6 tbsp oil 

1 tsp pure ghee 

Garam masala to taste 

Red chili powder to taste 

1 tsp cumin powder 

Salt To Taste

Method: 

1. Cook the palak (spinach) for about 5 minutes in boiling water and grind it to fine paste after it is cold.

2. Cut the paneer into small cubes and deep fry in oil till light golden brown

3. Heat the oil in a Kadhai/non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn. Add the chopped onions and green chillies and sauté till the onions are golden brown. Add the ginger garlic paste and sauté for another minute. Add the turmeric powder, chilli powder and the chana masala powder and sauté for another 1-2 minutes. Then add the chopped tomato puree and stir till the oil separates.

4. Add the palak paste to this mixture along with 1 cup water.(Tip: You can use the water used for cooking the spinach)

6. Add the paneer, garam masala, sugar and salt and cook till you start to see the gravy bubbling. If the gravy seems a bit dry, you can add some more water.

7. Garnish with some cream in the end

8. Serve hot with rice or rotis.

MoMo Recipe

Momos are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. The filling may be one of several mixtures like meat, vegetable, cheese etc. The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, as well as chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed. They are often accompanied by an Indian pickle achar.

Ingrediants:

Wrapper

3 cup All-purpose flour

1 cup water

Pinch of salt

(Alternatively, buy egg roll wrapper )

Filling

1 lb ground or minced chicken/turkey/lamb/pork

1 cup onion (finely chopped)

½ cup shallots (finely chopped)

½ cup cilantro, chopped

½ cup diced tomatoes

1 teaspoon garlic paste

1 teaspoon ginger paste

¼ teaspoon turmeric (optional)

1 teaspoon cumin powder

1 teaspoon coriander powder

3 fresh chillies (paste)

4 tablespoon ghee or butter

Salt to taste

Method

Filling:
1	Combine all filling ingredients. Mix well, adjust seasoning according to taste.
	Wrapper: (Disregard step 2-6 if you buy the readymade wrappers)
2	In a bowl combine flour, salt and water. Mix well, knead until the dough becomes similar to pizza dough.
3	Optional step: Cover and let stand for about one hour. Knead well again before making the wrappers.
4	Prepare 1 inch dough balls and roll between your palms to spherical shape.
5	Dust working board with dry flour. On the board gently flatten the ball with rolling pin to about 2 inch diameter circle.
6	Repeat steps 3-4 again for more wrappers.
	Packing Dumpling:
7	Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
8	With the other hand bring all edges together to center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the dumpling. Closing the meat inside wrapper is the secret of tasty and juicy dumplings.
	Steaming Dumplings:
9	Heat up water in steamer.
10	Oil the steamer rack well or put cabbage leaves on bottom to prevent dumplings from sticking to rack. Put dumping in steamer.
11	When water boils, close the lid on rack.
12	Steaming until the dumplings are cooked through, about 10-15 minutes.

Traditional Japanese Sushi recipe

Using several types of seafood from the ocean, this sushi roll speaks to Japanese tradition. Coupled with crispy asparagus and earthy shiitake mushrooms, the flavors of this recipe are reminiscent of springtime.


Ingrediants:

4 nori seaweed sheets
2 cups cooked sushi rice
1 to 2 tablespoons wasabi paste, to taste
4 ounces cooked octopus
4 ounces cooked prawns
4 ounces raw fresh tuna, thinly sliced
4 ounces raw fresh salmon, thinly sliced
1 tablespoon salmon caviar
4 asparagus spears, blanched and sliced
Shiitake mushrooms, blanched and sliced


Method:
1. Place each nori sheet on a serving plate. Spread ½ cup of the rice onto each nori sheet and distribute evenly over the surface, pressing with fingers to adhere.

2. Spread 1 to 2 teaspoons wasabi paste along the middle of each nori roll, to taste. Arrange the octopus, prawns, tuna, salmon evenly over the rice among each nori sheet. Top with asparagus spears and mushrooms.

3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.