Chinese Hot Lotus Tea Recipe

Ingredients

• 3/4 cups water
• 1/2 tsp bicarbonate of soda (baking soda)
• 450 g lotus seeds
• 5 cups water
• 225 g brown sugar
• 2 lightly beaten eggs

Method:

· Let the water boil in a wok. Put the bicarbonate soda while stirring.

· Put the lotus seeds and let it boil for 10 minutes.

· Rub the seeds with fingers to remove husk. Drain them later on.

· Bring the water to boil and add sugar. Let the sugar dissolve.

· Cover and let it boil for an hour.

· Gradually add the eggs while stirring and serve immediately.

Mango Lassi

Ingredients

• Diced fresh mango 1 cup
• Orange juice (chilled) half cup
• Pure honey 3 tbsp
• thick yogurt (chilled) 2 cups
• Rose petals (optional) 1 pinch

Method:

• Put the mango, honey and orange juice in a blender and blend it for 1 minute.
• Pour the yogurt in and blend till it becomes frothy and smooth.
• Pour it in a long stem glass and garnish with rose petals
  

Tea, Tea and more Tea

Tea is said to originate from China in the year 2737 BC when emperor Shennong, inventor of agriculture and Chinese medicine, stumbled upon the amazing restorative properties of tea. Since then, tea plays a major role in the culture of the world, especially in Asia. It is now a staple beverage with restorative and medicinal properties.

Tea contains high levels of antioxidants in the form of catechins. A dried tea leaf may contain catechins levels of up to a third in its weight; this is much higher in white and green varieties. Black tea however has lower amounts of antioxidants due to the oxidative processing it undergoes. Tea also contains Caffeine and Thiamine; stimulants that help refresh the drinker and improve blood circulation.

The green variety has been known for its protective properties against an array of diseases including cancer. Its main advantage is the presence of EGCG, an antioxidant proved to be effective at preventing lung, breast and prostate cancers. Tea also increases one’s metabolism thus increasing the rate of fat burnt. This is proven in research papers quoted to show properties which promote weight loss.

Black tea on the other hand has higher caffeine levels thus producing a stronger flavour. It retains its flavour more than the other varieties, usually for a few years, and is thus the more popular form. Black tea accounts for over 90% of all tea sales in the west.

Oolong tea is yet another variety which is in between the black and green varieties. Oolong stands for “Black Dragon” in Chinese and is prepared by oxidizing the leaves to about 70% of that done to produce black tea.

Premium tea brews such as Grey and Seddon tea or delicate tea are prepared by stepping for a relatively shorter duration to produce the texture and flavour desired.

The tea’s profile is highly influenced by the altitude and season of harvesting as it may alter its taste. Pure teas are infused in boiling water followed by stepping for about one to five minutes.
Tea remains as a popular beverage and is increasing in popularity among other parts of the world.

Stir Fried Fish Fillets

Ginger is commonly used when preparing seafood dishes as it is very effective in masking the ‘fishy’ odour. This dish serves 4 people on average and is easy to prepare.

Ingredients:

1 pound of boneless fish fillets

For the marinade:

1 tablespoon of rice wine, dry sherry or even white wine
A few drops of sesame oil
Some salt and pepper to taste
1 egg white
1 - 2 teaspoons of cornstarch

Other ingredients:

4 tablespoons of vegetable oil
1 clove garlic, nicely minced
2 slices of ginger, shredded
½ a red onion, sliced

For the sauce:

½ cup of fish stock, or chicken broth, or water
1 tablespoon of oyster sauce
¼ teaspoon of soy sauce
1 teaspoon of cornstarch mixed with 1 tablespoon of water

Additional ingredients:

Other vegetables desired such as celery, bok choy, bean sprouts, mushrooms or snow peas
2 teaspoons of ground coriander.

Preparation:

1. Cut the fish into pieces measuring about 1 ½ inches by ½ an inch. Add one by one the ingredients listed for the marinade, leaving the cornstarch for last. Mix them well and leave the fish to marinate for about 10 minutes.

2. While waiting, prepare the sauce. In a small bowl, mix well the first three ingredients for the sauce. The cornstarch and water should be mixed in a separate bowl.

3. Heat up the wok, and then add 2 tablespoons of oil. Pour in the fish fillets, proceed to sear until they turn lightly brown before removing them from the wok.

4. Add another 2 tablespoons of oil into the wok. Now add the garlic, onion and ginger and cook the ingredients until the onion turns a light brown. Pour in the remaining vegetables, stir fry the ingredients. Add the sauce from step 2 and bring it to bubble before adding the mixture cornstarch and water. Remember to stir quickly to thicken the sauce. Pour in the fish again and mix everything through. Now sprinkle the ground coriander over the dish before serving.

Spicy Fried Noodles – Chinese style

The Chinese are very proud of their noodle recipes and have come up with a wide variety of different noodle shapes and sizes, some thin and wide while others are round and thick. With different Chinese noodles types, it is only fitting that they each have different preparation methods.
The Chinese serve their noodles long and uncut, according to the Chinese tradition, as it symbolizes long life as well as good health. This holds true for the many different types of noodles available. Below is a delicious recipe for Chinese style spicy fried noodles.

Ingredients:

1. 350g – 400g of pre-cooked “chow mien’ noodles

2. 2 – 3 cups of baby bok choy, chopped

3. 2 stalks of celery, sliced

4. ½ of a white onion, sliced

5. 2 cloves of garlic, minced

6. 1 cup of chicken or vegetable stock

7. 2 tablespoons of roasted peanuts, chopped

8. 1 tablespoon of hot sauce

9. 2 tablespoons of light soy sauce

10. 1 tablespoon of white vinegar

11. 2 teaspoons of sesame oil

12. 1 tablespoon of corn starch

13. 1 tablespoon of vegetable oil

Directions:

1. Heat up some oil in a wok at medium heat. Add in the sliced onion, celery, garlic and bok choy. Cook the mixture for about 3 to 5 minutes while stirring often.

2. Pour in the stock, hot sauce, soy sauce, sesame oil, vinegar and brown sugar. Proceed to bring it to a boil

3. In a separate bowl, stir the cornstarch into a tablespoon of cold water. Now mix to into the wok and stir its contents until the sauce begins to thicken. Once that is done, turn off the heat.

4. Loosen the Chinese noodles using your fingers, and then immerse it in some boiling salted water until it is tender. Drain the noodles and toss it with the sesame oil.

5. Place the Chinese noodles on a large plate and spread the vegetables over the top. Sprinkle the peanuts over the dish

Dhal – the Pakistani recipe for yellow lentils

This is a classic recipe for preparing dhal and it is very easy to make. Simply serve dhal as a side dish to complement the main Pakistani dishes, or even with rice for a vegetarian meal.

Ingredients:

1 cup of mung dhal, either the yellow or red variety of dried lentils

2 cups of water

1 teaspoon of turmeric

3 cloves of fresh garlic, nicely peeled and chopped

2 large onions, nicely peeled and finely sliced lengthwise forming paper thin slivers

¼ teaspoon of ground red pepper, to taste

1 ½ teaspoons of salt

¼ cup of ghee or melted butter or even some light oil

2 teaspoons of cumin seeds

2 teaspoons of ground coriander

4 teaspoons of fresh cilantro leaves, nicely chopped

Preparation:

1. Pick through your dried lentils very carefully and remove any dirt or small stones before washing them under running cold water using a sieve. Then drain them and place them in a pot along with the water, turmeric, garlic, red pepper, ground coriander and salt. Bring it to a boil with high heat and then cover the pot partially and reduce the heat to low, allowing it so simmer for about 30 minutes.

2. This is a very important step, so pay attention. While your lentils are left to simmer, heat a skillet of about 10 inches with either ghee/butter/oil until a droplet of water, flicked into your pan, makes a sputter on contact. Be careful that this is not burnt as the flavour depends highly on the success of this step.

3. When your pan is hot, pour in the onions and cumin seeds before reducing the heat to medium. Remember to stir often for about 6 – 8 minutes. Set the dish aside after it is done.

4. When you are confident that the lentils are ready, mix it with the onion based seasoning and top it with your chopped cilantro leaves. Serve the dish with rice.

Rice Stuffed Lamb’s Legs for 8

Ingredients needed:

For our stuffing:

- 2 tablespoons of oil

- 2 tablespoons of butter

- 1 medium onion, fully peeled and diced

- 2 cups of button mushrooms, quartered

- ½ green bell pepper (capsicum), nicely diced

- 4 whole red chilies

- 1 clove garlic, minced

- 2 cups of boiled rice

- 2 tablespoons of fresh cream

- 1 tablespoon of fresh coriander leaves

- 1 teaspoon of salt

- ½ a teaspoon of pepper

For preparing the lamb’s feet:

- 3 tablespoons of lemon juice

- 2 teaspoons of salt

- ½ a teaspoon of black pepper

- 1 tablespoon of garlic paste

- 1 teaspoon of chili powder

- 4 tablespoons of oil

- 2 ½ kilograms of boneless leg of lamb

*Note: to make preparations simpler, request that your butcher “butterfly” the lamb’s legs

Preparation steps:

1. Heat up large non-stick skillet and melt some butter in it.

2. Throw in the onions, mushrooms, diced bell pepper, chillies and the minced garlic clove. Sauté the ingredients for about 5 minutes or at least until the mushrooms are tender.

3. Add in the rice, cook until thoroughly heated while continuously stirring, and then leave to cool. Add the remaining ingredients for stuffing and mix well.

4. Preheat the oven to about 425°F. While waiting, mix the ingredients for the lamb’s legs but use only 2 tablespoons of oil instead of 4 in a separate bowl.

5. Take out the lamb, pat it dry and rub with marinate. Now place the cut side of the lamb on the wok’s surface. Spread evenly only half of the stuffing on the lamb and press to adhere.

6. Roll the lamb tightly beginning at the narrower end. Use some netting to hold it in place.

7. Holding one end, fill the opposite side with the remaining stuffing then tie the netting with some kitchen string.

8. Rub on the remaining 2 tablespoons of oil and in the roasting pan for about 1 ½ hours or to desired doneness.

9. Remove it from the oven, wrap in foil and let it stand for 15 to 20 minutes. Now cut it into ½ inch-thick slices.

10. Serve with Nan and Chutney.

Pakistani Spaghetti with Kofta Chutney

This is an interesting way to mix some Pakistani flavour into spaghetti. It can be used for any occasion and requires only a minimal amount of preparation. The recipe serves about 4 people and is best served hot.

Ingredients:

500g of beef mince, washed and drained

*1 large onion, finely chopped

*4 green chillies, crushed

*2 teaspoons of ginger and garlic paste

*salt and pepper (to taste)

*1 teaspoon of turmeric powder

*1-2 teaspoon/s of chilli powder

*1 teaspoon of garam masala

*1 teaspoon of jeera (cummin) powder

*1 teaspoon of dhania (coriander) powder

*A handful of fresh coriander leaves, choppe

d*A handful of fresh mint leaves, chopped

*2 slices of white bread, soaked in a little milk

1 egg (beaten)

Oil for shallow frying

For the Chutney:

Oil for braising Onions (chopped)

2-3 whole dry red chillies

4-5 tomatoes, chopped (skins removed)

1 small green pepper (chopped)

3 cinnamon sticks

2 teaspoons of dried pomegranate seeds (anaardhana)

– A handful of chopped fresh coriander/mint/

spring onion

1 teaspoon of crushed garlic salt and black pepper (to taste)

2 teaspoons of chilli powder

1 teaspoon of sugar

Other ingredients:

500g of spaghetti 1 can of cream-style sweet corn 2 tablespoons of butter

Preparation Methods:

Kofta: Mix all the ingredients with a * mark into a large bowl. Proceed to squeeze out any excess milk before adding the bread to this mixture. Next add the beaten egg into the bowl and mix the contents well. Now roll small handfuls of this mixture into miniature ‘golf balls’ and keep them aside for a couple of minutes.

Heat some oil in a pan then proceed to fry kofta until it becomes golden brown turning it at least once. Remove it from the pan and allow the kofta to drain for a few minutes.

Chutney:

Fry the chopped onions until brown, then add the cinnamon sticks and the chillies. Allow this mixture to fry for a couple of minutes. Next add green pepper, the pomegranate seeds, the garlic and the tomatoes into the mixture. Cover and allow it to cook. Add the chilli powder, some salt, black pepper and the sugar after the tomatoes have melted. Allow this mixture to cook for some time before adding in the prepared kofta. Leave it to cook for another 5 minutes. Now sprinkle a handful of a combination coriander, mint or spring onions.

Spaghetti:

Follow the instructions on the packaging, and then drain it. Mix the sweet corn and the butter into the spaghetti and thoroughly mix it.

Spilt halva and chickpeas

The ingredients required for this dish are:

- 2 cups of channa dal

- 2 cups of sugar

- 3 cups of milk powder

- 50 grams of pistachios

- 20 cardamom's seeds, nicely crushed

- 50 grams of almonds

- 1/12 cups of ghee

- silver leaves (varak) for some decoration (optional)

How to prepare this delicious dish:

Step 1

Begin by carefully draining the soaked lentil, then wash it well. Using a saucepan, add some water and boil it rapidly for about 5 minutes, reduce the heat and continue boiling it for another 30 minutes or at least until it is tender with the water from it fully evaporated

Step 2

Proceed to grind the lentil into a smooth paste, either manually with a chopper or use an electrical food processor

Step 3

In a heavy based saucepan, heat some oil before adding in the cardamom seeds. Stir constantly while continuously frying the seeds for a couple of seconds

Step 4

Add in the lentil, some sugar and the milk powder into the mixture while continuously stirring it. Fry the mixture until the ghee is absorbed and then released by the lentil. The halva is done after frying it for about 25 to 30 minutes; this is when it begins turning a shade of light brown and the ghee starts to separate

Step 5

Place the finished halva on a tray and spread evenly with a thickness of about ½ inches. Let it cool and just as it begins to set, cut the halva into shapes of squares or diamonds before leaving it completely cool over several hours

Step 6

Lift the halva gently and carefully using a spatula and place it on a serving dish. Decorate the dish with the varak, almonds and sliced pistachios for an inviting look

Delicious Shahi Mutton Korma

Ingredients:

• 1 tablespoon cumin seeds
• 4 teaspoons coriander seeds
• 1-2 teaspoons cayenne-pepper
• 1 teaspoon saffron threads
• 3 tablespoons hot milk
• 6 tablespoons ghee or clarified butter
• 2 medium onions, chopped
• 5 black cardamom pods or cinnamon sticks
• 4 cloves
• 3 bay leaves
• 1 fresh ginger, grated
• 4g garlic cloves, minced
• 2 pounds boneless lamb, cut into ½-inch cubes
• 1 cup fresh, sweet, unflavoured yoghurt
• ¼ cup heavy cream
• 1 tablespoon rose water
• ¼ cup blanched almonds
  
  Preparation:

1. Begin by grinding the cumin and coriander seeds then mix in the red pepper.

2. Soak the saffron well in the hot milk.

3. In a large, shallow pan, begin heating the ghee or the clarified butter.

4. Mix in the onions, cloves, bay leaves and cinnamon or cardamom pods. Continue stirring while cooking over medium heat for about 15 minutes before adding in the ginger and garlic. Continue cooking and stirring, scrape the bottom of the pan also, until the onions turn reddish brown.

5. Pour in the ingredients in step 1 and continue to cook while stirring for 10 seconds.

6. Use paper towels to dry the meat.

7. Stir in only half of the meat, increase the heat to medium high and cook while stirring for a couple of minutes. Make sure that all the meat is well coated in spices.

8. Stir in the rest of the meat and repeat the process, scrape also the bottom of your pan. You may add some water if it gets too dry.

9. Increase the heat to medium and add the yoghurt slowly. Add 1 tablespoon, stir well, then add another tablespoon, repeat this process for the remainder of the yoghurt. Reduce the heat to low, cover the pan and let it simmer for 1 ½ hours. Again, you may add some water if necessary. Once the meat is tender, sprinkle some salt to taste.

10. Stir in the cream and proceed to cook until the sauce thickens. Pour in the saffron and the rose water, now heat the mixture thoroughly.

11. Fry your almonds with a little oil until it turns a golden brown. Serve the lamb while still hot, garnished with the prepared almonds. Serve it with either a pilaf or just any naan bread.

Chinese Braised Duck Recipe

Ingredients:

• spring onions, 4 chopped
• slice ginger root, 1 minced
• soy sauce 120ml/1/2 cup
• rice wine or dry sherry 30ml/2 tbsp (non alcoholic cooking wine)
• 1 duck
• ½ cup of water
• brown sugar 15ml/1 tbsp
  

Method:

1. Mix together the ginger , spring onions, soy sauce and non alcoholic cooking wine or sherry and rub it over the duck thoroughly inside out.

2. Heat the oil and fry the duck till the color changes to golden on all sides. Drain the oil.

3. Add the remaining soy sauce mixture and water, bring to a boil and then cover it and let it simmer for an hour.

4. Add the sugar and then cover it and simmer it for another 40-50 minutes till the duck is tender and well cooked.

Buttered Masala Chicken

Here is a delicious recipe featured in many restaurants. It works best with leftover Tandoori Chicken, but you can always simply whip up some for this recipe. You may also want to try it without the garam masala, which is also superbly unique in its taste.

Ingredients:

8-10 pieces of Tandoori Chicken (use boneless chicken for easier handling)

3 cups of canned tomatoes, with tomato puree

4 green chillies, nicely seeded and finely chopped (Or substitute with ½ a teaspoon of ground red chilli pepper)

2 tablespoons of ginger roots, peeled and finely chopped

10 tablespoons of butter

4 teaspoons of ground cumin

1 tablespoon of paprika

2 teaspoons of salt

1 ½ cups of heavy cream

2 teaspoons of garam masala

¼ cup of cilantro leaves, chopped

Instructions:

1. Mix the tomatoes, ginger roots and chillies in a separate bowl

2. Heat 8 tablespoons of butter in a frying pan on medium heat. Proceed to sear the pieces of chicken until they turn slightly brown. Place them in a separate bowl once they are done. Do not clean the frying pan and reuse the butter for the next step

3. Pour into the pan your ground cumin and paprika, cook it for 10 seconds while stirring to enhance the flavours. Pour in the mixture from step 1 and cook until the sauce begins to thicken before mixing in the cream and salt. Now add the chicken while stirring gently, reduce the heat to medium-low and simmer until the oil begins to separate, forming a layer of sheen develops above the sauce. Remember to stir often

4. Finally, stir in the remaining 2 tablespoons of butter. Now turn off the heat and allow it to stand for about 15 minutes. Fold in your cilantro leaves, serve it with rice.

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· Olive oil aids in vitamin absorption. Great for a healthy PREGNANCY!

· Olive oil keeps you safe from HEART BURNING. With so many great and healthy facts, please use olive oil in your daily life.

Sindhi Fried Fish and Chawal (Rice) Ki Roti

Ingredients:

• 2.5 kgs Fresh Water Fish (preferably large fish)
• 2 tbsp Dried Red Chiies (crushed)
• 2 tsp Salt
• 4 tbsp Coriander Seeds (crushed)
• 2 tbsp White Cumin Seeds (crushed)
• 1 Lemon
• 5 Cups of Oil
• Rice Flour for ROti

Method:

• Watch the fish thoroughly and cut into large pieces.
• Rub lemon juice and spices (chili, salt, coriander and white cumin) on it.
• Let it marinade for 1.5 hours.
• Heat the oil in a wok and fry the fish for 5 to 10 minutes on each side till it turns golden.
• To make it spicy, add some fish masala of any company.

For making a roti:

• Mix rice flour with water. When the mixture is done, make a flat round circle and put it on a heated pan.
• It cooks like a normal roti.
• Enjoy your Sindhi Fried Fish with Chawal ki Roti