Archive | Recipe

Slice the cauliflower, keeping some of the stem on each floret. Heat the oil or ghee in a wok or deep saucepan and add the panch phora,frying on medium heat for 1 minute. Add the garlic and ginger and stir over low heat until the garlic is golden.

Heat the ghee or oil in a heavy saucepan and fry the panch phora until the mustard seeds pop. Add the onion and stir over a medium low heat until soft and starting to colour.

One of India’s favorite vegetarian curries. I have found from experience that the best substitute for home-made fresh cheese is baked ricotta.

Rice is cooked in stock and layered with savory meat or chicken, making this a truly wonderful party dish’s a meal in one course.

If you go to an Indian vegetarian restaurant, chances are you will be served a small bowl of this vegetable and lentil soup with whatever you order – steamed lentil dumplings, crisp lentil pancakes or simply with rice and vegetable curries

The ever-present lentil pure served with rice or chapatis may be made with many different kinds of lentils, but the common and easily available red lentil is perhaps the most popular because it is quick to cook.

“Kedgeree” is the perfect example of British’ Indian food. It appears on breakfast tables, with flaked smoked fish and hard-boiled eggs added.

Who has not heard of mulligatawny, that derivation of a simple South Indian digestive soup that has been adapted to become something far richer and more robust? Mulligatawny, as Europeans know it, is a hybrid dish. It is the Anglo-Indian version of a very simple soup known as “pepper water”.

Sipped at the end of a meal or spooned over rice, this soup is a digestive, much prized by those who enjoy South Indian food.

A favorite sweet in Singapore, Malaysia and Indonesia, served warm like porridge, with a splash of coconut milk.

People either love sago or hate it, but even the most reluctant person with memories of “nursery food” will agree that when served like this, with coconut milk and palm honey, it is a dessert that finishes off a hot, spicy meal to perfection.

A useful recipe for any vegetable in season. Pumpkin, beans, broccoli, cabbage, zucchini and snow peas may be used singly or in combination, adding them according to the time required for them to become tender.

The favorite green vegetable throughout Asia is probably water convolvulus, probably better known in Malay as kangkung or in Chinese as oong choy.

I have used this recipe so often that the page in my kitchen copy of the Complete Asian Cookbook is bespattered and stained. Now, however, I simply use my Rendang Curry Paste since it contains all the ingredients that contribute to the spicy flavor.

Cut the spatchcock into quarters and dry well on paper towels. Heat the peanut oil in a wok or heavy frying pan and fry a few pieces of chicken at a time until nicely browned. Remove from the pan as they are done, and drain on absorbent paper.

Put the chicken pieces into a bowl. Make a mixture of the garlic, ginger, galangal, nuts, coriander, cumin, fennel, salt and pepper.