Cook 2
Cook 2
Cook 2
Ingredients :
3
1
1
1
cups
1/2 teaspoon
tablespoon
cup
Method :
Put flour in mixing bowl, reserving about half cup for rolling chapatis.
Mix salt through the flour in the bowl, then rub in ghee or oil, if used.
Add water all at once and mix to a firm but not stiff dough.
Knead dough for at least 10 minutes (the more it is kneaded, the lighter the
bread will be).
Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or
longer (if left overnight, the chapatis will be very light and tender).
Roll out each one on a lightly floured board (using reserved flour) to a circular
shape as thin as a French crepe.
After rolling out chapatis, heat a griddle plate or heavy-based frying pan until
very hot, and cook the chapatis, starting with those that were rolled first.
Turn and cook other side a further minute, pressing lightly around the edges
of the chapati with a folded tea towel or an egg slice.
As each one is cooked, wrap in a clean tea towel until all are read.
Ingredients :
500 g
2 tablespoons
1
2 cloves
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1
1 teaspoon
1 1/2 teaspoons
Fish fillets
Ghee or oil
Medium onion, finely chopped
Garlic, finely chopped
Chopped fresh coriander leaves or mint
Ground cumin
Ground turmeric
Chili powder to taste
Large ripe tomato, chopped
Salt
Garam masala
Lemon juice to taste
Method :
Heat the ghee or oil in a saucepan and on low heat fry the onion, garlic and
coriander, stirring, until onion is soft and golden.
Add the cumin, turmeric and chili powder and stir until the spices are cooked.
Add the tomato, salt and garam masala and fry, stirring, until tomato is
cooked to a pulp.
Put the pieces of fish into the tomato gravy, spooning it over the fish, cover
Ingredients :
750 g
1
2
1 teaspoon
2 cloves
2
1/2 cup
1 teaspoon
1/2 teaspoon
1/2 cup
2 tablespoons
2 teaspoons
1 teaspoon
Fish fillets
Large lemon
Medium onions
Finely chopped fresh ginger
Garlic
Fresh green chilies, seeded and chopped
Chopped fresh coriander leaves
Ground cumin
Ground fenugreek
Fresh grated coconut
Ghee or oil
Salt
Garam masala
Banana leaves
Salt
Method :
Wash the fish, dry with paper towels and rub over with salt. Leave aside while
preparing masala.
Put into container of electric blender with one roughly chopped onion, ginger,
garlic, chilies, fresh coriander, cumin and fenugreek.
Blend on high speed until pureed, then add coconut and blend again.
Heat oil and fry remaining onions, finely chopped, until soft and golden.
Wrap securely in banana leaves and steam over gently simmering water for
30 minutes, turning parcel once.
Garam Masala
Ingredients :
4
2
1
2
4
1
1
tablespoons
tablespoons
tablespoon
teaspoons
X 7.5 cm
teaspoon
Coriander seeds
Cumin seeds
Whole black peppercorns
Cardamom seeds
Cinnamon sticks
Whole cloves
Nutmeg
Method :
After roasting, peel the cardamoms, discard pods and use only the seeds.
Thosai Recipe
Ingredients : Makes 10-12
1 cup
1/2 cup
1 1/2
teaspoons
1/2 cup
1 teaspoon
1 1/2
teaspoons
2 teaspoons
1/4 teaspoon
Uncooked rice
Blackgram dhal (urad dhal)
Dried yeast
Warm water
Sugar
Salt
Ghee or oil
Mustard seeds
Small onion, finely chopped
Fresh green chili, finely chopped
Method :
1.
2.
3.
Drain and grind rice in a blender, adding just enough water to facilitate
blending.
4.
5.
Remove black skins if you are using un-husked dhal, and drain.
6.
7.
When dhal has been ground to a very smooth batter, add it to the rice and
mix well.
8.
Sprinkle yeast over warm water and leave for 5 minutes to soften.
9.
Stir to dissolve, add sugar and salt, then stir into ground rice and dhal.
10.
Leave for 1 hour in a warm place, and mixture will rise and double in bulk.
11.
Heat ghee or oil in a small saucepan and fry the mustard seeds until they
pop.
12.
Add chopped onion and chili and continue frying, stirring occasionally, until
onions are golden brown.
13.
14.
15.
16.
Heat a pancake pan or heavy frying pan and grease base with very little ghee
or oil.
17.
18.
19.
Cook until golden brown on underside, turn and cook other side.
20.
10
Chicken wings
Marinade
1 teaspoon
1 teaspoon
Salt
Pepper
2
2
1
2
2
tablespoons
tablespoons
teaspoon
tablespoons
tablespoons
Method :
Skewer the chicken wings with a barbecue rod and grill over a barbecue pit.
Brush wings with remaining marinade and turn over halfway through grilling.
Continue to turn the wings, brushing with a light coat of marinade and olive
oil each time until the chicken wings are done
1 1/3 cups
2
1
4
1 X 250g
2 tablespoons
1/4 cup
2 tablespoons
250 g
Method :
Cut the spring onions into short lengths of the diagonal shape.
Heat 1 tablespoon oil in a wok or large frying pan and add the eggs, pulling
the set egg towards the center and tilting the pan to let the unset egg run to
the edges.
When the egg is almost set, break it up into large pieces so it resembles
scrambled eggs.
Heat the remaining oil in the wok, swirling to coat the base and side.
Add the onion and stir-fry over high heat until it starts to turn soft and
transparent.
Add the rice and peas and stir-fry for 3 minutes until the rice is heated
through.
Note : If possible, cook the rice a day ahead and refrigerate it overnight. This makes
the grains separate and the fried rice will not be so soggy.
Ingredients:
1 x 750 g snapper, cleaned and scaled
2 tablespoons finely grated ginger
2 teaspoons dry sherry
2 tablespoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
2 spring onions, finely sliced diagonally
Ingredients:
750 g (1.5 lb) small snapper or bream, cleaned and scaled
2 teaspoons green peppercorns, finely crushed
2 teaspoons chopped red chili