Thai Red Chicken Curry

INGREDIENTS:

2 tablespoons canola or peanut oil
1 onion—finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)—julienned
1/2 cup sliced carrots
1 cup Jasmine rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


DIRECTIONS:

HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
ADD the curry paste and garlic and cook, stirring, for a minute.
ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil.
ADD the red pepper,carrots and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
WHILE the curry simmers, cook the rice.
ADD the chicken to the curry and simmer, covered, for a further 8 minutes.
ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil.
SERVE on a bed of rice.

Mangolian Beef

INGREDIENTS:

1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 1/4 pounds flank steak, sliced thin across grain
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds scallion(Spring Onion), cut diagonally 1/8" slices
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil

DIRECTIONS:

In a bowl combine the egg, 1 T of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 2 hours.

In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375 before adding the next batch.

Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the ginger root and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the scallions are limp.

Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.

Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil. Transfer the mixture to serving dish and serve with boiled rice.

Iced Mocha Fusion Shake

INGREDIENTS

• 3/4 cup milk
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar
• 3 tablespoons mocha flavored instant coffee mix
• 1 cup crushed ice

DIRECTIONS

1. In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

Strawberry Smoothie

INGREDIENTS

• 8 strawberries, hulled
• 1/2 cup skim milk
• 1/2 cup plain yogurt
• 3 tablespoons white sugar
• 2 teaspoons vanilla extract
• 6 cubes ice, crushed

DIRECTIONS

1. In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.

Orange Glorious

INGREDIENTS

• 1 cup milk
• 1 cup ice water
• 1 (6 ounce) can frozen orange juice concentrate
• 12 cubes ice
• 1/4 teaspoon vanilla extract
• 1/8 cup white sugar

DIRECTIONS

1. In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.

Aloo Paratha

Ingredients:
100g potatoes, boiled, peeled & mashed

2 green chilies, chopped

1 onion, chopped

1 tsp ginger-garlic paste

1/2 bunch cilantro

2 cups wheat flour

Salt to taste

2 tbsp oilGhee (butter) for frying

Method:
Heat oil in a pan, fry the chopped green chilies and onions until they turn golden brown. Then add ginger-garlic paste, mashed potato, salt and mix well.
Add chopped cilantro, fry for another 5-6 minutes, remove from heat and keep aside.
Mix wheat flour with salt and knead to make a smooth dough. Divide the dough into small parts and roll them into puris.
Place the potato mixture in the center of each puri, cover with another puri and close the edges.
Roll again into paratha shape and fry on both sides on a flat pan with ghee.
Repeat with the other puris and serve hot.

Shahi Paratha

Ingredients:
1 cup wheat flour

500 gms minced meat

2 eggs, beaten

1 onion, chopped

1 tomato, chopped

5 green chilies, chopped

1 tbsp ginger-garlic paste

Few coriander leaves, chopped

2 tbsp oil

2 tbsp ghee

Salt and red chili powder to taste

Method:
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two portions of the dough and make two thin chapaties.
On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the two chapaties tightly.
In a Straight pan (tava) fry the paratha with a little oil, till both the sides are well done.

Serve hot with yougurt/raita.

Mexican Fried Rice

Ingredients:
1 teacup mixed boiled vegetables (french beans, carrots, green peas)

1 1/2 teacups uncooked rice

3 tbsps oil

2 white onions, sliced

3 cloves garlic, crushed

1/4 tsp. turmeric powder

1 capsicum, sliced

1 tomato, chopped

1 tsp. chili powder

6 tbsps oil

Salt to taste

Method:
For the rice, wash and soak the rice in water for 30 minutes. Drain. Fry the rice in the oil until light pink in color. Add 3 cups of water, salt and cook until the rice is cooked.
Heat the oil in a broad vessel and fry the onions until golden brown in color. Add the garlic and fry for a few seconds. Add the turmeric powder and fry again for a few seconds.
Remove the onions and in the same oil, fry the capsicum for 1 minute. Add the tomato, vegetables, chili powder, salt and cook for 1 minute.
Add the fried onions, cooked rice and mix well. Serve hot.