Indian & Asian Cookbook: Discover Delicious Asian and Indian Recipes [2 ed.] 9798364541017

Citation preview

Indian & Asian Cookbook Discover Delicious Asian and Indian Recipes with an Asian Cookbook and Indian Cookbook Combined By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Northern Indian Chickpeas 5 Vegan Classical Indian Style Relish 6 Sabji 7 Tacos Indian Style 8 Tandoori Pizza 9 South Indian Style Crepes 10 Lassi 11 Kolkata Style Pudding 12 A Fruity Salad in Indian 13 Authentic Saag 14 Spicy Masala Cauliflower 15 Homemade Makhani 16 Kebabs From Mumbai 17 Ginger Coconut Curry Chicken 18 An Indian Breakfast Cereal 19 Standard Oven Roasted Samosas 20 Curry Russets Indian Style 21 Chai for Chatting 22 Basmaati Rice 101 23 Spicy Beef Roast Hyderabadi Inspired 24 A New Style Indian Soup 26 Cardamom Marshmallow Indian Dessert 27

Hot to Make Naan 28 Lentil Curry 29 Black Tea Chickpeas 30 South Indian Style Long Grain Rice 31 Kerala Salmon 32 Hyderabadi Stuffed Eggplant 33 Classical Pad Thai Noodles I 34 Asian Pesto 35 Easy Asian Hummus 36 Classical Pad Thai Noodles II 37 Super Easy Coconut Soup 38 Curry Chicken with Pineapple 39 Simple and Easy Classical Peanut Sauce 40 Vegetable Soup In Southeast Asia 41 Best Orange Chicken 42 Asian Broccoli Skillet 43 A Uniquely Simple Cumber Soup 44 BBQ Chicken Thai Style 45 Lee Yung’s Soup of Ginger 46 Sakura’s Chicken Curry I 47 Sakura’s Chicken Curry II 48 A Thai Soup of Veggies 49 Asian Style Chicken Burgers 50 Classical Shrimp In Thailand 51

Delightfully Thai Basil Chicken 52 A Pizza From Thailand 53 Spicy Asian Pasta 54 Fried Chicken Sweet Asian Style 55 Spicy Lime Shrimp 56 Honey Chili and Peanut Noodles 57 Maggie’s Easy Coconut Soup 58 Peanut, Jalapeno, and Cucumber Salad 59

Northern Indian Chickpeas

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 232 kcal Fat 6.5 g Carbohydrates 36.9g Protein 7.9 g Cholesterol 0 mg Sodium 542 mg

Ingredients 2 tbsp vegetable oil 4 cloves garlic, minced 1/2 C. onion, chopped 1 tbsp minced fresh ginger root 1/8 tsp garam masala 2 tsp channa masala spice mix 1 large tomato, chopped

1 1/2 C. water 2 (15.5 oz.) cans garbanzo beans, drained and rinsed salt to taste

Directions 1. In a pan, heat the oil on medium-high heat and sauté the onion, garlic and ginger till browned. 2. Stir in the garam masala, channa masala spice, tomato, water, garbanzo beans and salt and bring to a simmer. 3. Reduce the heat to low and simmer, covered for about 20 minutes.

Northern Indian Chickpeas

5

VEGAN

Classical Indian Style Relish

Prep Time: 5 mins Total Time: 4 hrs 35 mins Servings per Recipe: 24 Calories 38 kcal Fat 0.1 g Carbohydrates 9.6g Protein 0.2 g Cholesterol 0 mg Sodium 2 mg

Ingredients 2 red bell peppers, chopped 1 sweet onion, peeled and chopped 1 C. apple cider vinegar

1 C. white sugar 1 tbsp crushed red pepper flakes

Directions 1. In a medium pan, mix together the red bell peppers, onion, apple cider vinegar, sugar and crushed red pepper flakes on medium heat band bring to a boil. 2. Reduce the heat and simmer, stirring occasionally for about 30 minutes. 3. Refrigerate for about 4 hours or overnight before serving.

6

Vegan Classical Indian Style Relish

Sabji

(Traditional Spiced Vegetables)

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 204 kcal Fat 7.9 g Carbohydrates 29g Protein 4.7 g Cholesterol 0 mg Sodium 749 mg

Ingredients 2 tbsp canola oil 1 tsp cumin seeds 1 tsp mustard seed 1 tbsp ground coriander 1/2 tsp ground turmeric 1/2 tsp red chili powder 1/2 head cabbage, sliced

2 potatoes, chopped 1 tbsp ginger-garlic paste 1 tsp salt 1/2 C. water, or as needed 1/4 C. chopped fresh cilantro

Directions 1. In a wok, heat the oil on medium-high heat and sauté the cumin and mustard seeds for about 1-2 minutes. 2. Add the coriander, turmeric and cayenne pepper and sauté for about 1 minute. 3. Stir in the cabbage, potatoes, ginger-garlic paste and salt. 4. Add enough water to steam the vegetables. 5. Cook, covered for about 45 minutes, stirring occasionally and adding more water if needed. 6. Remove from the heat and serve with a garnishing of the cilantro.

Sabji

7

TACOS

Indian Style

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 696 kcal Fat 40.9 g Carbohydrates 50.5g Protein 32.6 g Cholesterol 103 mg Sodium 1371 mg

Ingredients 2 C. all-purpose flour 1 tbsp baking powder 1/2 tsp white sugar 1/2 tsp salt 1 1/2 C. lukewarm water 2 C. oil for frying 1 lb. ground beef 1 (1.25 oz.) package chili seasoning mix

1 (15 oz.) can kidney beans, drained 2 C. shredded Cheddar cheese 2 C. chopped iceberg lettuce 2 tomatoes, chopped 1 C. sour cream

Directions 1. In a large bowl, mix together the flour, baking powder, sugar and salt. 2. Add the water and stir till a sticky dough forms and keep aside to rest while the oil is heating. 3. In a deep fryer, heat the oil to 375 degrees F. 4. Divide the dough into 6 equal portions and flatten each portion into a circle about the size of your palm. 5. Add the dough circles, one at a time in hot oil and fry for about 2 minutes. 6. With tongs, change the side and cook for about 1 minute more. 7. Transfer onto a paper towel lined plate to drain. 8. Heat a large skillet on medium heat and cook the beef till browned completely. 9. Stir in the chili seasoning and kidney beans and cook for about 5 minutes. 10. Place fry bread on a plate and top each with the chili mixture, followed by the shredded Cheddar cheese, lettuce, tomatoes and sour cream.

8

Tacos Indian Style

Tandoori Pizza

Prep Time: 20 mins Total Time: 9 hrs Servings per Recipe: 4 Calories 1058 kcal Fat 65.8 g Carbohydrates 164g Protein 53.7 g Cholesterol 1159 mg Sodium 2444 mg

Ingredients 1/2 C. tandoori paste 6 tbsp plain yogurt 2 skinless, boneless chicken breast halves 6 tbsp olive oil, divided 4 pieces tandoori naan bread 3 tsp spicy curry powder 1 tsp ground turmeric

1 yellow bell pepper, thinly sliced 1 large red onion, thinly sliced 4 (4 oz.) spreadable goat cheese 1 tomato, thinly sliced 4 oz. feta cheese

Directions 1. 2. 3. 4. 5. 6. 7.

In a large bowl, add the tandoori paste and yogurt and beat till well combined. Add the chicken and toss to coat well. With the plastic wrap, cover and refrigerate to marinate for about 8 hours or overnight. Set your oven to 425 degrees F. In a large skillet, heat 1 tbsp of the olive oil on medium-high heat. Remove the chicken from the marinade and shake off any excess marinade. Add the chicken breasts in hot oil and cook, flipping occasionally for about 10-12 minutes. Transfer the chicken into a bowl and with 2 forks, shred it. 8. Brush each piece of naan with about 1 tsp olive oil and sprinkle with a pinch of curry powder and place naan on a baking sheet. 9. Cook in the oven for about 5 minutes. 10. In a skillet, heat the remaining olive oil on medium-high heat and stir fry the yellow pepper, onion, 2 tsp of the curry powder and turmeric for about 5-7 minutes. 11. Place the goat cheese over each naan piece evenly and sprinkle with the curry powder. 12. Top each naan piece with the shredded chicken, followed by pepper mixture, tomato and feta cheese. 13. Sprinkle with a pinch of curry powder and cook in the oven for about 20 minutes. Tandoori Pizza

9

SOUTH INDIAN

Style Crepes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 125 kcal Fat 5g Carbohydrates 16.5g Protein 3.5 g Cholesterol 41 mg Sodium 41 mg

Ingredients 1 C. all-purpose flour 1 C. water 1 egg 2 tbsp butter, melted

1 pinch salt 1 tbsp caraway seeds

Directions 1. 2. 3. 4. 5.

Heat a non-stick crepe pan on medium-high heat. In a bowl, add the flour and water and beat well. Add the egg and mix well. Add the butter, salt and caraway seeds and beat till a smooth mixture forms. Add about 1/4 C. of the mixture in the heated pan and tilt the pan to spread the mixture evenly. 6. Cook for about 2-4 minutes. 7. Carefully, flip the crepe and cook for about 30 seconds. 8. Repeat with the remaining mixture. 

10

South Indian Style Crepes

Lassi

(Popular Yogurt Drink)

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 50 kcal Fat 1.1 g Cholesterol 6.4g Sodium 3.8 g Carbohydrates 4 mg Protein 51 mg

Ingredients 1 3/4 C. plain yogurt 6 cubes ice, crushed 1 1/2 C. ice water

2 tsp white sugar 1 pinch salt

Directions 1. In a blender, add all the ingredients and pulse till frothy. 2. In tall glasses, place the ice cubes and pour the blended mixture over the ice and serve.

Lassi

11

KOLKATA STYLE

Pudding

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 5 Calories 386 kcal Fat 14.2 g Carbohydrates 57.9g Protein 8.7 g Cholesterol 42 mg Sodium 638 mg

Ingredients 4 1/2 C. milk 2/3 C. cornmeal 1/4 C. butter 1/2 C. dark molasses

1 tsp salt 1/4 C. white sugar 1 tsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 325 degrees F before doing anything else and grease a large baking dish. Add about 3 1/2 C. of the milk in top of double boiler over direct heat and heat it. Remove the milk from the heat. In a bowl, mix together the cornmeal with the remaining 1 C. of the milk. Add the cornmeal mixture into the scalding milk, stirring continuously. Place the milk mixture into the top of the double boiler and cook for about 20 minutes, stirring occasionally. 7. Stir in the butter, molasses, salt, sugar and cinnamon and transfer the mixture into the prepared baking dish. 8. Cook in the oven for about 1 1/2 hours.

12

Kolkata Style Pudding

A Fruity

Salad in Indian

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 451 kcal Fat 13.7 g Carbohydrates 76.9g Protein 8.3 g Cholesterol 41 mg Sodium 218 mg

Ingredients 1 1/2 C. brown rice 4 C. water 1 (10 oz.) can asparagus tips, drained 1 red bell pepper, seeded and diced 2 red apples, cored and diced 1/4 C. golden raisins

1/2 C. heavy cream 1 tsp curry powder 1 tsp lemon juice salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pan, add the rice and water and bring to a boil. Reduce the heat to low and simmer, covered for about 30 minutes. Drain, if necessary and keep aside to cool. Meanwhile in a bowl, place the golden raisins and fill with enough hot water to cover and keep aside for about 20 minutes to plump. Drain well. In a medium bowl, add the cream and beat till soft peaks form. Fold in the curry powder, lemon juice, salt and pepper. In another bowl, mix together the brown rice, asparagus, red pepper, apples and raisins. Fold into the curry cream and refrigerate to chill till serving.

A Fruity Salad in Indian

13

AUTHENTIC

Saag (Tasty Spiced Greens)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 182 kcal Fat 16.2 g Carbohydrates 7.6g Protein 4.7 g Cholesterol 41 mg Sodium 565 mg

Ingredients 1/2 C. butter 2 tsp cumin seed 1 green chili pepper, seeded and diced 2 cloves garlic, chopped 2 tbsp ground turmeric 1 lb. chopped fresh mustard greens

1 lb. chopped fresh spinach 1 tsp ground cumin 1 tsp ground coriander 1 tsp salt

Directions 1. In a large skillet, melt the butter on medium-high heat and cook and sauté the cumin seed, chili pepper, garlic and turmeric for about 2 minutes. 2. Stir in the chopped mustard greens and spinach a little at a time, adding the stems and thicker leaves. 3. Slowly, add greens and cook till all the greens have been added and all are completely wilted. 4. Stir in the cumin, coriander, and salt. 5. Reduce the heat and simmer for about 10 minutes, adding water as needed to keep the greens moist.

14

Authentic Saag

Spicy

Masala Cauliflower

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 5 Calories 168 kcal Fat 11.6 g Carbohydrates 15.1g Protein 4.6 g Cholesterol 0 mg Sodium 62 mg

Ingredients 1 large head cauliflower 4 tbsp vegetable oil 1/2 tsp ground turmeric 1 small onion, minced 2 tomatoes, pureed 1 tsp garlic powder

3 tsp garam masala (optional) salt to taste 1/2 head lettuce

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. Cut off most of the cauliflower's stem and arrange the whole head in a baking dish. In a small frying pan, heat 2 tbsp of the oil and turmeric. Coat the cauliflower head with the turmeric oil evenly. Cook in the oven for about 30 minutes. Meanwhile in a frying pan, heat 2 tbsp of the oil and sauté the minced onions till a medium brown color forms. 7. Add the pureed tomatoes, garlic powder, garam masala and salt and simmer for about 10 minutes. 8. In a serving plate, arrange the lettuce leaves and top with the cauliflower on top. 9. Place the tomato curry over the cauliflower and serve hot.

Spicy Masala Cauliflower

15

HOMEMADE

Makhani

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 880 kcal Fat 82.3 g Carbohydrates 112.8g Protein 26.4 g Cholesterol 303 mg Sodium 11461 mg

Ingredients 1 C. butter, divided 1 onion, minced 1 tbsp minced garlic 1 (15 oz.) can tomato sauce 3 C. heavy cream 2 tsp salt 1 tsp cayenne pepper 1 tsp garam masala

1 1/2 lb. skinless, boneless chicken breast, cut into bite-sized chunks 2 tbsp vegetable oil 2 tbsp tandoori masala

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a skillet, melt a few tbsp of the butter on medium heat and sauté the onion and garlic for about 15 minutes. 3. Meanwhile melt the remaining butter in a pan on medium-high heat. 4. Add the tomato sauce, heavy cream, salt, cayenne pepper and garam masala and bring to a simmer. 5. Reduce the heat to medium-low and simmer, covered for about 30 minutes, stirring occasionally. 6. Stir in the caramelized onions. 7. Meanwhile in a bowl, add the cubed chicken breast, vegetable oil, tandoori masala and toss to coat. 8. Place the chicken cubes onto a baking sheet in a single layer. 9. Cook in the oven for about 12 minutes. 10. Transfer the chicken into the sauce and simmer for about 5 minutes before serving.

16

Homemade Makhani

Kebabs

From Mumbai

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 304 kcal Fat 22.6 g Carbohydrates 4.7g Protein 20.1 g Cholesterol 76 mg Sodium 665 mg

Ingredients 2 lb. lean ground lamb 2 onions, finely chopped 1/2 C. fresh mint leaves, finely chopped 1/2 C. cilantro, finely chopped 1 tbsp ginger paste 1 tbsp green chili paste 2 tsp ground cumin 2 tsp ground coriander

2 tsp paprika 1 tsp cayenne pepper 2 tsp salt 1/4 C. vegetable oil skewers

Directions 1. In a large bowl, add the ground lamb, onions, mint, cilantro, ginger paste, chili paste, cumin, coriander, paprika, cayenne and salt and mix till well combined. 2. Refrigerate, covered for 2 about hours. 3. Mold about 1 C. of the lamb mixture around the skewers to form the sausages. 4. Refrigerate until you are ready to grill. 5. Set your grill for high heat and grease the grill grate. 6. Cook the sausages on the grill for about 10 minutes, flipping occasionally.

Kebabs From Mumbai

17

GINGER

Coconut Curry Chicken

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 313 kcal Fat 21.7 g Carbohydrates 14g Protein 19.1 g Cholesterol 38 mg Sodium 268 mg

Ingredients 3 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tbsp curry powder 1 tsp ground cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp white sugar salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tbsp tomato paste 1 C. plain yogurt 3/4 C. coconut milk 1/2 lemon, juiced 1/2 tsp cayenne pepper

Directions 1. In a skillet, heat the olive oil on medium heat and sauté the onion till golden brown. 2. Stir in the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt and sauté for about 2 minutes. 3. Add the chicken pieces, tomato paste, yogurt and coconut milk and bring to a boil. 4. Reduce the heat and simmer for about 20-25 minutes. 5. Discard the bay leaf and stir in the lemon juice and cayenne pepper. 6. Simmer for about 5 minutes.

18

Ginger Coconut Curry Chicken

An Indian

Breakfast Cereal

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 22 Calories 147 kcal Fat 6.7 g Cholesterol 20g Sodium 3.4 g Carbohydrates 2 mg Protein 266 mg

Ingredients 3 C. Rice Chex(R) cereal 3 C. Corn Chex(R) cereal 3 C. Wheat Chex(R) cereal 1 C. cashews 1/2 C. pistachios (shelled) 1/2 C. almonds 1 1/2 tbsp butter 3 tbsp light corn syrup

3 tbsp honey 3/4 tsp salt 3/4 tsp ground cardamom 1/2 tsp ground ginger Dash cayenne pepper

Directions 1. In a large microwave safe bowl, mix together the cereals, cashews, pistachios, and almonds. 2. In another small microwave safe bowl add the butter and microwave on High for about 30 seconds. 3. Stir in the corn syrup and honey and microwave on High for about 10 seconds. 4. Add salt, cardamom, ginger, and cayenne and stir to combine well. 5. Place the butter mixture over the cereal mixture and stir till well combined. 6. Microwave the mixture on High for about 3 minutes, stirring after every 1 minute. 7. Spread onto a foil paper to cool. 8. Store in airtight container.

An Indian Breakfast Cereal

19

STANDARD

Oven Roasted Samosas

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 16 Calories 315 kcal Fat 18.7 g Carbohydrates 32.7g Protein 4.9 g Cholesterol 0 mg Sodium 396 mg

Ingredients 4 potatoes, peeled and cubed 1/4 C. oil 2 small onions, finely chopped 3 tbsp coriander seed 1 tbsp curry powder 1 (1 inch) piece fresh ginger, grated 1 tsp salt 1 tsp ground turmeric 1 tsp ground cumin

1/2 tsp ground allspice 1/2 tsp cayenne pepper 1/8 tsp ground cinnamon 2 roma (plum) tomatoes, finely chopped 1/2 C. frozen peas 4 prepared pie crusts 2 egg whites, beaten, or as needed

Directions 1. 2. 3. 4. 5. 6.

In a large pan of salted water, add the potatoes and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes. Drain and transfer potatoes to a bowl. With a fork, mash the potatoes roughly. Set your oven to 400 degrees F. In a skillet, heat the oil on medium-high heat and sauté the onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper and cinnamon for about 5 minutes. Remove from the heat and stir in the tomatoes and pea. 7. Transfer the peas mixture into mashed potatoes and mix well. 8. Keep aside to cool completely.Cut each pie crust into 8 even triangles. 9. Place the filling onto the wide end of each triangle and fold corners over the filling creating a triangular 'hat' shape. 10. Pinch the dough together to seal and brush the egg white over each samosa. 11. Arrange samosas on a baking sheet. Cook in the oven for about 15 minutes. 20

Standard Oven Roasted Samosas

Curry

Russets Indian Style

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 5 Calories 268 kcal Fat 4.7 g Carbohydrates 52.1g Protein 6.3 g Cholesterol 0 mg Sodium 267 mg

Ingredients 1 C. vegetable oil for frying 2 cloves garlic, pressed 1 tsp cumin seeds 1/2 tsp salt 1/4 tsp ground turmeric

1/4 tsp ground black pepper 5 russet potatoes, peeled and cubed 2 tbsp chopped fresh cilantro 1 tsp mild curry paste

Directions 1. 2. 3. 4. 5.

In a frying pan, add the enough oil to cover the bottom 1/3-inch deep on medium heat. Add the garlic, cumin, salt, turmeric and black pepper and heat it. Stir in the potatoes and cook for about 10-15 minutes, flipping occasionally. Stir in the fresh cilantro and curry paste and stir fry for about 1 minute. With a slotted spoon, transfer the potatoes into serving dish.

Curry Russets Indian Style

21

CHAI

for Chatting

Prep Time: 2 mins Total Time: 5 mins Servings per Recipe: 1 Calories 126 kcal Fat 3g Carbohydrates 19.3g Protein 5.1 g Cholesterol 10 mg Sodium 131 mg

Ingredients 1/2 C. water 1/2 C. milk 1 chai tea bag

1 (.55 oz.) package instant hot chocolate mix

Directions 1. In a microwave-safe mug, mix together the water and milk and microwave on High for about 1 1/2 minutes. 2. Remove and add the chai teabag and keep aside to steep for about 2 minutes. 3. Discard the tea bag, and stir in the hot chocolate mix.

22

Chai for Chatting

Basmaati

Rice 101

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 216 kcal Fat 5.4 g Carbohydrates 38.9g Protein 3.9 g Cholesterol 0 mg Sodium 394 mg

Ingredients 1 1/2 C. basmati rice 2 tbsp vegetable oil 1 (2 inch) piece cinnamon stick 2 pods green cardamom 2 whole cloves

1 tbsp cumin seed 1 tsp salt 2 1/2 C. water 1 small onion, thinly sliced

Directions 1. In a bowl, place the rice and enough water to cover. 2. Keep aside for about 20 minutes. 3. In a large pan, heat the oil on medium heat and sauté the cinnamon stick, cardamom pods, cloves and cumin seed for about 1 minute. 4. Stir in the onion and sauté for about 10 minutes. 5. Drain the water from the rice and stir into the pan. 6. Stir fry the rice for a few minutes or till lightly toasted. 7. Add the salt and water and bring to a boil. 8. Reduce the heat to low and simmer, covered for about 15 minutes. 9. Remove from the heat and keep aside for about 5 minutes. 10. With a fork, fluff the rice before serving.

Basmaati Rice 101

23

SPICY

Beef Roast Hyderabadi Inspired

Prep Time: 30 mins Total Time: 6 hrs Servings per Recipe: 12 Calories 271 kcal Fat 18.4 g Carbohydrates 7.6g Protein 18.7 g Cholesterol 69 mg Sodium 172 mg

Ingredients 1 (4 lb.) boneless beef chuck roast 3 cloves garlic, crushed 1 (1 inch) piece ginger, crushed 3 dried red chilies, broken 3 whole black peppercorns, coarsely crushed 3 whole cloves 1 (1 inch) piece cinnamon stick 1/2 tsp cumin seeds 1/2 tsp ground coriander salt to taste 3 C. water 1 tbsp vegetable oil 2 onions, sliced

1/2 tsp chili powder 2 large tomatoes, chopped 1/2 C. ketchup 2 tbsp tomato puree 1 tsp ground black pepper 2 tbsp chopped fresh cilantro

Directions 1. In a slow cooker, mix together the chuck roast, garlic, ginger, chilies, peppercorns, cloves, cinnamon stick, cumin, coriander, salt and water. 2. Set the slow cooker on High and cook, covered for about 4-6 hours. 3. Transfer the roast into a bowl and keep aside to cool slightly. 4. Cut the roast into thick slices. 5. Strain the liquid, reserving in a bowl and discard the spices. 6. Set your oven to 350 degrees F. 7. In a large oven-proof skillet, heat the oil on medium heat and sauté the onion for about 5-7 minutes. 8. Sprinkle the chili powder over onions and sauté for about 30 seconds. 24

Spicy Beef Roast Hyderabadi Inspired

9. Stir in the tomatoes, ketchup, tomato puree, black pepper and reserved cooking liquid and cook for about 10 minutes and mixture reduced to 3 C. 10. Stir in the sliced meat and simmer for about 5-10 minutes. 11. Transfer the skillet into the oven and cook for about 10-15 minutes, basting occasionally with the sauce. 12. Serve with a garnishing of the chopped cilantro.

25

A NEW STYLE

Indian Soup

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 401 kcal Fat 11.4 g Carbohydrates 43.5g Protein 30.5 g Cholesterol 62 mg Sodium 1653 mg

Ingredients 1 tbsp olive oil 1 3/4 lb. beef loin fillet, cut into 1-inch cubes 6 C. water 3 cubes beef bouillon 3 cubes chicken bouillon 3 C. cubed rutabaga 2 C. chopped carrots 2 C. chopped celery

2 (15.5 oz.) cans canned hominy, drained 1 (15 oz.) can kidney beans, rinsed and drained salt and ground black pepper to taste

Directions 1. In a large skillet, heat the olive oil on medium-high heat and stir fry the beef for about 5-10 minutes. 2. In a large pan, add the water, beef bouillon and chicken bouillon on medium-high heat and stir till the bouillon dissolves. 3. Add the beef, rutabaga, carrots and celery and bring to a boil. 4. Reduce the heat to medium-low and simmer for about 40 minutes. 5. Stir in the hominy and kidney beans and simmer for about 30 minutes more. 6. Season with the salt and ground black pepper and serve.

26

A New Style Indian Soup

Cardamom

Marshmallow Indian Dessert

Prep Time: 10 mins Total Time: 24 mins Servings per Recipe: 24 Calories 155 kcal Fat 6.6 g Carbohydrates 23.2g Protein 1.6 g Cholesterol 10 mg Sodium 70 mg

Ingredients 1/2 C. unsalted butter 1 (10 oz.) package miniature marshmallows 6 C. crispy rice cereal 1 tsp ground cardamom

1 C. chopped unsalted cashew nuts 1 C. golden raisins

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, add the cereal, cashew nuts and raisins and toss to coat. In a large pan, melt the butter on medium heat. Add the marshmallows and cardamom and stir till smooth. Add the cereal mixture and stir till coated evenly. Place the mixture onto a greased baking dish evenly and pat down lightly. Keep aside to cool and cut into squares.

Cardamom Marshmallow Indian Dessert

27

HOT

to Make Naan

Prep Time: 25 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 237 kcal Fat 9.3 g Carbohydrates 33.3g Protein 4.9 g Cholesterol 23 mg Sodium 393 mg

Ingredients 2/3 C. warm water (110 degrees F/45 degrees C) 1 tsp active dry yeast 1 tsp white sugar 2 C. all-purpose flour 1 tsp salt

1/4 C. ghee, clarified butter 2 tbsp plain yogurt 2 tsp kalonji (onion seed)

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the warm water, yeast and sugar and mix till the yeast is dissolved. Cover and keep aside in a warm place for about 10 minutes. In a large bowl, sift together the flour and salt three times. Add the yeast mixture, half of the ghee and yogurt and mix till a soft dough forms. Place the dough on a floured surface and knead for about 5 minutes. Place the dough in a large greased bowl and keep aside, covered in a warm place for about 1 1/2 hours. 7. Punch down the dough and knead for about 5 minutes. 8. Divide the dough into 6 equal portions and roll each portion into 8-inch round naans. 9. Line an oven tray with a greased foil paper. 10. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. 11. Cook naan one at a time under the broiler for about 2 minutes on each side.

28

Hot to Make Naan

Lentil

Curry

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 133 kcal Fat 2.5 g Carbohydrates 20.2g Protein 8.3 g Cholesterol 1 mg Sodium 565 mg

Ingredients 1 tbsp vegetable oil 1 white onion, halved and sliced into 1/2inch rings 3 cloves garlic, minced 2 C. chicken broth 1 C. lentils 1/2 C. water 2 cloves garlic, crushed 1 1/2 tsp ground coriander 1 tsp salt 1 tsp ground cumin

1 tsp chili powder 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground turmeric 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1/8 tsp cayenne pepper 1 bay leaf 1 (10 oz.) package frozen chopped spinach 1/4 C. water

Directions 1. In a heavy pan, heat the oil on medium heat and sauté the onion for about 10 minutes. 2. Add the minced garlic and sauté for about 1 minute more. 3. Add the chicken broth, lentils, 1/2 C. of the water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper and bay leaf and bring to a boil. 4. Reduce the heat to medium-low and simmer, covered for about 35 minutes. 5. In a microwave-safe bowl, place the spinach and 1/4 C. of the water and microwave for about 5 minutes. 6. Stir in the spinach and microwave for about 5 minutes more. 7. Keep aside the spinach for about 5 minutes. 8. Drain the water and squeeze excess moisture from the spinach. 9. Add the spinach into the lentils and stir. 10. Simmer, covered for about 10 minutes. Lentil Curry

29

BLACK TEA

Chickpeas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 279 kcal Fat 11.1 g Carbohydrates 38.7g Protein 8g Cholesterol 0 mg Sodium 1193 mg

Ingredients 1/4 C. vegetable oil 1 onion, chopped 3 cloves garlic, minced 1 (10 oz.) can diced tomatoes with green chili peppers 1 tbsp minced fresh ginger root 3 (15 oz.) cans chickpeas, rinsed and drained 1 1/4 C. brewed black tea

1 tbsp lemon juice 1 1/2 tsp salt 1 1/2 tsp ground cumin 1 1/2 tsp garam masala 1 tsp ground coriander 2 tbsp chopped fresh parsley

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the onion and garlic for about 5-7 minutes. 2. Stir in the tomatoes with green chili peppers and cook for about 8 minutes. 3. Stir in the ginger and cook for about 2 minutes more. 4. Stir in the chickpeas, black tea, lemon juice, salt, cumin, garam masala and coriander and bring to a simmer. 5. Reduce the heat to medium-low and cover the skillet loosely. 6. Simmer for about 15-20 minutes, stirring occasionally. 7. Serve with a garnishing of the parsley.

30

Black Tea Chickpeas

South Indian Style

Long Grain Rice

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 349 kcal Fat 8.6 g Carbohydrates 59.5g Protein 8.2 g Cholesterol 2 mg Sodium 265 mg

Ingredients 4 C. water 2 C. long grain rice, rinsed and drained 1/2 tsp salt 2 tbsp vegetable oil, divided 1/4 C. coarsely chopped cashews 7 small dried chili peppers 1 tsp mustard seed 1 tsp cumin seed

10 fresh curry leaves 1 tsp ground turmeric 1/4 C. fresh lime juice 2 tbsp tamarind paste 1 C. plain yogurt

Directions 1. 2. 3. 4.

In a large pan, add the water and bring to a boil. Stir in the rice and salt and reduce the heat to low. Simmer, covered for about 20 minutes. In a small skillet, heat 1/2 tbsp of the oil on medium heat and toast the cashews for about 5 minutes. 5. Remove from the heat and keep aside. 6. In the same skillet, heat the remaining oil on medium heat and sauté the chili peppers, mustard seeds and cumin seeds. Till he seeds start to pop. 7. Stir in the curry leaves and half of the nuts and sauté for about 3 minutes. 8. Remove from the heat. 9. Transfer the cooked rice into a serving bowl and stir in the turmeric, lime juice and tamarind paste, chilies and spices along with the oil from the skillet. 10. Serve with a garnishing of the remaining nuts alongside the plain yogurt.

South Indian Style Long Grain Rice

31

KERALA

Salmon

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 2 Calories 765 kcal Fat 47.1 g Carbohydrates 11g Protein 81.5 g Cholesterol 1262 mg Sodium 1783 mg

Ingredients 2 tbsp olive oil 3/4 tsp cumin seeds 1/2 tsp brown mustard seeds 1 small onion, sliced into thin halfcircles 1 clove garlic, minced 1 tbsp minced fresh ginger root 1 green chili pepper, chopped

10 fresh curry leaves, chopped (optional) 1 tomato, diced 2 (14.75 oz.) cans salmon, drained and bones removed 1/4 C. chopped fresh cilantro

Directions 1. In a skillet, heat the oil on medium heat and sauté the cumin and mustard seeds till the seeds begin to pop. 2. Stir in the onions and sauté till golden brown. 3. Stir in the garlic, ginger, chili pepper and curry leaves and sauté till the garlic becomes golden. 4. Add the tomatoes and sauté for a few seconds. 5. Stir in the salmon and with the back of the stirring spoon, break the salmon into small pieces. 6. Cook for about 5-10 minutes. 7. Remove from the heat and serve with a garnishing of the cilantro.

32

Kerala Salmon

Hyderabadi

Stuffed Eggplant

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 264 kcal Fat 24.3 g Carbohydrates 12.4g Protein 2.2 g Cholesterol 33 mg Sodium 299 mg

Ingredients 1 quart vegetable oil for frying 4 small eggplants, halved lengthwise 1/2 C. ghee (clarified butter) 1 large onion, finely chopped 2 cloves garlic, minced 2 tsp ground coriander

2 tsp vindaloo curry powder (optional) 1 tsp chili powder 1 tsp salt

Directions 1. Scoop the inside of the eggplant halves, leaving 1/4 inch of flesh attached to the skin. 2. Roughly chop the removed eggplant pulp and keep the shells aside. 3. In a large skillet, melt the ghee on medium heat and sauté the onion and garlic for about 5 minutes. 4. Stir in the coriander, vindaloo powder, chili powder and salt and sauté for about 2-3 minutes. 5. Stir in the chopped eggplant pulp and cook till very soft, mashing completely. 6. Add a little water if needed to keep the eggplant from burning. 7. Keep the mashed eggplant hot over low heat. 8. In a deep fryer, heat the oil to 375 degrees F. 9. Deep fry the eggplant halves in the hot oil for about 5 minutes. 10. Drain upside-down on a paper towel-lined plate. 11. Fill the eggplant halves with the reserved filling and serve hot.

Hyderabadi Stuffed Eggplant

33

CLASSICAL

Pad Thai Noodles I

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 397 kcal Carbohydrates 39.5 g Cholesterol 41 mg Fat 23.3 g Protein 13.2 g Sodium 1234 mg

Ingredients

Directions

2/3 cup dried rice vermicelli 1/4 cup peanut oil 2/3 cup thinly sliced firm tofu 1 large egg, beaten 4 cloves garlic, finely chopped 1/4 cup vegetable broth 2 tbsps fresh lime juice 2 tbsps soy sauce 1 tbsp white sugar 1 tsp salt 1/2 tsp dried red chili flakes 3 tbsps chopped peanuts 1 pound bean sprouts, divided 3 green onions, whites cut thinly across and greens sliced into thin lengths divided 3 tbsps chopped peanuts 2 limes, cut into wedges for garnish

1. Put rice vermicelli noodles in hot water for about 30 minutes before draining the water. 2. Cook tofu in hot oil until golden brown before draining it with paper tower. 3. Reserve 1 tbsp of oil for later use and cook egg in the remaining hot oil until done, and set them aside for later use. 4. Now cook noodles and garlic in the hot reserved oil, while coating them well with this oil along the way. 5. In this pan containing noodles; add tofu, salt, chili flakes, egg and 3 tbsps peanuts, and mix all this very thoroughly. 6. Also add bean sprouts and green onion into it, while reserving some for the garnishing purposes. 7. Cook all this for two minutes before transferring to a serving platter. 8. Garnish this with peanuts and the reserved vegetables before placing some lime wedges around the platter to make this dish more attractive. 9. Serve.

34

Classical Pad Thai Noodles I

Asian

Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 12 Calories 84 kcal Carbohydrates 3.4 g Cholesterol 0 mg Fat 7.4 g Protein 1.9 g Sodium 197 mg

Ingredients 1 bunch cilantro 1/4 cup peanut butter 3 cloves garlic, minced 3 tbsps extra-virgin olive oil 2 tbsps minced fresh ginger 1 1/2 tbsps fish sauce

1 tbsp brown sugar 1/2 tsp cayenne pepper

Directions 1. Put all the ingredients that are mentioned above in a blender and blend it until you see that the required smoothness is achieved.

Asian Pesto

35

EASY ASIAN

Hummus

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 142 kcal Carbohydrates 13.8 g Cholesterol 0 mg Fat 9.4 g Protein 3.9 g Sodium 315 mg

Ingredients 1/4 cup coconut oil 2 large cloves garlic, very thinly sliced 2 cups cooked garbanzo beans 1/4 cup fresh lime juice 1/4 cup peanut butter 1/4 cup coconut milk 1/4 cup sweet chili sauce 1/4 cup minced lemon grass

1/4 cup minced fresh Thai basil leaves 1 tbsp grated fresh ginger 2 tsps green curry paste 1 jalapeno pepper, minced 1/2 tsp salt 1 pinch cayenne pepper(optional) 1 pinch chili powder (optional)

Directions 1. Cook garlic in hot coconut oil for about one minute and transfer it to a bowl. 2. Put cooled garlic mixture, lime juice, coconut milk, chili sauce, lemon grass, basil, ginger, curry paste, garbanzo beans, jalapeno pepper, salt, peanut butter, cayenne pepper and chili in a blender and blend it until you find that it is smooth. 3. Serve.

36

Easy Asian Hummus

Classical

Pad Thai Noodles II

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 352 kcal Carbohydrates 46.8 g Cholesterol 46 mg Fat 15 g Protein 9.2 g Sodium 335 mg

Ingredients 1 (6.75 ounce) package thin rice noodles 2 tbsps vegetable oil 3 ounces fried tofu, sliced into thin strips 1 clove garlic, minced 1 egg 1 tbsp soy sauce

1 pinch white sugar 2 tbsps chopped peanuts 1 cup fresh bean sprouts 1 tbsp chopped fresh cilantro 1 lime, cut into wedges

Directions 1. In a heatproof bowl containing noodles, pour boiling water and let it stand as it is for about five minutes before draining the water and setting it aside for later use. 2. Fry garlic in hot oil until brown before adding noodles frying it for about one minute. 3. Now add egg into it and break it up when it starts to get solid, and mix it well into the noodles. 4. Now add soy sauce, tofu, cilantro, bean sprouts, sugar and peanuts into it and mix it well. 5. Remove from heat and add lime wedges just before you serve.

Classical Pad Thai Noodles II

37

SUPER EASY

Coconut Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 314 kcal Carbohydrates 17.2 g Cholesterol 86 mg Fat 21.6 g Protein 15.3 g Sodium 523 mg

Ingredients 1 pound medium shrimp - peeled and deveined 2 (13.5 ounce) cans canned coconut milk 2 cups water 1 (1 inch) piece galangal, thinly sliced 4 stalks lemon grass, bruised and chopped 10 kaffir lime leaves, torn in half

1 pound shiitake mushrooms, sliced 1/4 cup lime juice 3 tbsps fish sauce 1/4 cup brown sugar 1 tsp curry powder 1 tbsp green onion, thinly sliced 1 tsp dried red pepper flakes

Directions 1. Cook shrimp in boiling water until tender. 2. Put coconut milk, water, lime leaves, galangal and lemon grass in a large sized pan and heat it up for about 10 minutes before transferring the coconut milk into a new pan, while discarding all the spices. 3. Heat up shiitake mushrooms in the coconut milk for five minutes before adding lime juice, curry powder, brown sugar and fish sauce into it. 4. When you want to serve it, heat up the shrimp in this soup for some time before pouring this into serving bowls.

38

Super Easy Coconut Soup

Curry

Chicken with Pineapple

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 623 kcal Carbohydrates 77.5 g Cholesterol 20 mg Fat 34.5 g Protein 20.3 g Sodium 781 mg

Ingredients 2 cups uncooked jasmine rice 1 quart water 1/4 cup red curry paste 2 (13.5 ounce) cans coconut milk 2 skinless, boneless chicken breast halves - cut into thin strips 3 tbsps fish sauce 1/4 cup white sugar

1 1/2 cups sliced bamboo shoots, drained 1/2 red bell pepper, julienned 1/2 green bell pepper, julienned 1/2 small onion, chopped 1 cup pineapple chunks, drained

Directions 1. Bring the mixture of rice and water to boil before turning the heat down to low and cooking for 25 minutes. 2. Add coconut milk, bamboo shoots, chicken, sugar and fish sauce to the mixture of curry paste and 1 can coconut milk in a pan before bringing all this to boil and cooking for 15 minutes. 3. Into this mixture, add red bell pepper, onion and green bell pepper, and cook all this for ten more minutes or until you see that the peppers are tender. 4. Add pineapple after removing from heat and serve this on top of cooked rice.

Curry Chicken with Pineapple

39

SIMPLE

and Easy Classical Peanut Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 130 kcal Carbohydrates 9.8 g Cholesterol 3 mg Fat 9.5 g Protein 2.7 g Sodium 529 mg

Ingredients 1/4 cup creamy peanut butter 3 cloves garlic, minced 1/4 cup brown sugar 1/4 cup mayonnaise

1/4 cup soy sauce 2 tbsps fresh lemon juice

Directions 1. Whisk all the ingredients that are mentioned above in a medium sized bowl and refrigerate it for at least two hours before you serve it to anyone.

40

Simple and Easy Classical Peanut Sauce

Vegetable Soup

In Southeast Asia

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 183 kcal Carbohydrates 21.4 g Cholesterol < 1 mg Fat 7.4 g Protein 4.4 g Sodium 749 mg

Ingredients 1 cup uncooked brown rice 2 cups water 3 tbsps olive oil 1 sweet onion, chopped 4 cloves garlic, minced 1/4 cup chopped fresh ginger root 1 cup chopped carrots 4 cups chopped broccoli 1 red bell pepper, diced 1 (14 ounce) can light coconut milk 6 cups vegetable broth

1 cup chicken broth 3 tbsps fish sauce 2 tbsps soy sauce 3 Thai chili peppers 2 tbsps chopped fresh lemon grass 1 tbsp Thai pepper garlic sauce 1 tsp saffron 3/4 cup plain yogurt fresh cilantro, for garnish

Directions 1. Bring the mixture of rice and water to boil before turning the heat down to low and cooking for 45 minutes. 2. Cook ginger, carrots, garlic and onion in hot olive oil for about five minutes before you add broccoli, coconut milk, broth, soy sauce, Thai chili peppers, red bell pepper, lemon grass, fish sauce, garlic sauce, and saffron into it and cook for another 25 minutes. 3. Now blend this soup in batches in a blender until you get the required smoothness. 4. Mix yoghurt and cooked rice very thoroughly with this soup. 5. Garnish with cilantro before you serve.

Vegetable Soup In Southeast Asia

41

BEST ORANGE

Chicken

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 427 kcal Carbohydrates 37.1 g Cholesterol 32 mg Fat 24.3 g Protein 18.4 g Sodium 1360 mg

Ingredients 2 tbsps olive oil 3 carrots, cut into matchsticks 1/2 tsp minced fresh ginger root 1 clove garlic, minced 2 tbsps olive oil 2 skinless, boneless chicken breast halves, cut into small pieces 1/2 cup water 1/2 cup peanuts

1/3 cup orange juice 1/3 cup soy sauce 1/3 cup brown sugar 2 tbsps ketchup 1 tsp crushed red pepper flakes 2 tbsps cornstarch

Directions 1. Cook carrots, garlic and ginger in hot olive oil for about 5 minutes before transferring it to a bowl. 2. Cook chicken in hot olive oil for about 10 minutes before adding carrot mixture, water, brown sugar , orange juice, soy sauce, peanuts, ketchup, and red pepper flakes into this, and cooking for another 5 minutes. 3. Take out ¼ cup of sauce from the pan and add cornstarch into it. 4. Add this cornstarch mixture back to the chicken and cook until you see that the required thickness has been reached.

42

Best Orange Chicken

Asian

Broccoli Skillet

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 315 kcal Carbohydrates 8.2 g Cholesterol 65 mg Fat 18.9 g Protein 28.3 g Sodium 275 mg

Ingredients 2 tbsps olive oil 2 large skinless, boneless chicken breast halves, cut into bite-size pieces 1 (12 ounce) package broccoli coleslaw mix 1 tsp sesame oil, or to taste

1/2 cup water 1/2 cup peanut sauce (such as House of Tsang®), or to taste 1 pinch salt to taste

Directions 1. Cook chicken in hot olive oil for about 5 minutes before you add water, broccoli and sesame oil. 2. Cook this on medium heat for about 15 minutes or until you see that the broccoli slaw is tender. 3. Do add some peanut sauce and salt according to your taste before serving.

Asian Broccoli Skillet

43

A UNIQUELY

Simple Cumber Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 67 kcal Carbohydrates 6.8 g Cholesterol 3 mg Fat 4g Protein 1.7 g Sodium 702 mg

Ingredients 1 tbsp vegetable oil 3 cucumbers, peeled and diced 1/2 cup chopped green onion 2 1/2 cups chicken broth 1 1/2 tbsps lemon juice

1 tsp white sugar salt and ground black pepper to taste

Directions 1. Cook cucumber in hot olive oil for about 5 minutes before adding green onions and cooking for another five minutes. 2. Add chicken broth, sugar and lemon juice into it before bringing all this to boil. 3. Turn down the heat to low and cook for another 20 minutes before adding salt and black pepper according to your taste. 4. Serve.

44

A Uniquely Simple Cumber Soup

BBQ Chicken Thai Style

Prep Time: 15 mins Total Time: 4 hrs 45 mins Servings per Recipe: 4 Calories 564 kcal Carbohydrates 52.4 g Cholesterol 230 mg Fat 19.3 g Protein 46.3 g Sodium 375 mg

Ingredients 1 bunch fresh cilantro with roots 3 cloves garlic, peeled 3 small red hot chili peppers, seeded and chopped 1 tsp ground turmeric 1 tsp curry powder

1 tbsp white sugar 1 pinch salt 3 tbsps fish sauce 1 (3 pound) chicken, cut into pieces 1/4 cup coconut milk

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Put minced cilantro roots, salt, leaves, chili peppers, curry powder, turmeric, sugar, fish sauce, garlic in a blender and blend until you see that the required smoothness is achieved. 3. Combine this paste and chicken in large bowl, and refrigerate it for at least three hours for margination. 4. Cook this on the preheated grill for about 15 minutes each side or until tender, while brushing it regularly with coconut milk. 5. Serve. 6. NOTE: Adjust grilling times accordingly if using a grilling plate instead of a conventional grill.

BBQ Chicken Thai Style

45

LEE YUNG’S

Soup of Ginger

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 415 kcal Carbohydrates 7.3 g Cholesterol 29 mg Fat 39 g Protein 14.4 g Sodium 598 mg

Ingredients 3 cups coconut milk 2 cups water 1/2 pound skinless, boneless chicken breast halves - cut into thin strips 3 tbsps minced fresh ginger root

2 tbsps fish sauce, or to taste 1/4 cup fresh lime juice 2 tbsps sliced green onions 1 tbsp chopped fresh cilantro

Directions 1. Bring the mixture of coconut milk and water to boil before adding chicken strips, and cooking it for three minutes on medium heat or until you see that the chicken is cooked through. 2. Now add ginger, green onions, lime juice, cilantro and fish sauce into it. 3. Mix it well and serve.

46

Lee Yung’s Soup of Ginger

Sakura’s

Chicken Curry I

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 500 kcal Carbohydrates 22.1 g Cholesterol 58 mg Fat 36.1 g Protein 25.8 g Sodium 437 mg

Ingredients 1 tbsp olive oil 3 tbsps Thai yellow curry paste (such as Mae Ploy®) 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces 2 (14 ounce) cans coconut milk 1 cup chicken stock 1 yellow onion, chopped

3 small red potatoes, cut into cubes, or as needed 3 red Thai chili peppers, chopped with seeds, or more to taste 1 tsp fish sauce

Directions 1. Mix curry paste in hot oil before adding chicken and coating it well. 2. Add 1 can coconut milk and cook it for five minutes before adding the rest of the coconut milk, onion, potatoes, chicken stock and chili peppers into it and bringing all this to boil. 3. Turn the heat down to low and cook for 25 minutes or until the potatoes are tender. 4. Add fish sauce into before serving. 5. Enjoy.

Sakura’s Chicken Curry I

47

SAKURA’S

Chicken Curry II

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 621 kcal Carbohydrates 86.7 g Cholesterol 91 mg Fat 19.4 g Protein 35.2 g Sodium 316 mg

Ingredients 1 tbsp canola oil 2 tbsps green curry paste 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 small onion, thinly sliced 1 red pepper, cut into thin strips, then cut crosswise in half

1 green pepper, cut into thin strips, then cut crosswise in half 4 ounces cream cheese, cubed 1/4 cup milk 1/8 tsp white pepper 2 cups hot cooked long-grain white rice

Directions 1. Combine curry paste and hot oil before adding chicken and onions. 2. Cook this for about 8 minutes before adding green and red peppers, and cooking for another five minutes. 3. Now add cream cheese, white pepper and milk, and cook until you see that the cheese has melted. 4. Serve this on top of rice. 5. Enjoy.

48

Sakura’s Chicken Curry II

A Thai

Soup of Veggies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 310 kcal Carbohydrates 22.9 g Cholesterol 55 mg Fat 22.4 g Protein 8.5 g Sodium 147 mg

Ingredients 1/4 cup butter 6 tomatoes, peeled and quartered 3 zucchini, cut into chunks 1 yellow onion, cut in half and quartered 1 red bell pepper, chopped 3 cloves garlic, roughly chopped 1/4 cup chopped fresh cilantro leaves 1 tbsp chopped fresh basil (preferably Thai basil) 1 tbsp lime juice 1 pinch salt

2 1/2 cups milk 3 tbsps coconut butter 1 tbsp curry powder 1/4 tsp ground turmeric 1/4 tsp ground ginger 1/8 tsp ground cumin 1 bay leaf 5 tbsps heavy whipping cream (optional)

Directions 1. Cook tomatoes, zucchini, onion, garlic, cilantro, red bell pepper, basil, lime juice, and salt in hot butter for about 25 minutes before transferring it to a blender and blending it until the required smoothness is achieved. 2. Cook milk, curry powder, turmeric, ginger, coconut butter, cumin, and bay leaf in the same pan for about 5 minutes or until you see that coconut butter has melted. 3. At the very end, add blended vegetables into it and cook for five more minutes. 4. Garnish with heavy cream before serving.

A Thai Soup of Veggies

49

ASIAN STYLE

Chicken Burgers

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 612 kcal Carbohydrates 50.9 g Cholesterol 80 mg Fat 35.4 g Protein 36.5 g Sodium 859 mg

Ingredients 1 cup mayonnaise 1/4 cup flaked coconut, finely chopped 1 tbsp chopped fresh mint 2 pounds ground chicken 2 1/2 cups panko bread crumbs 1/2 cup Thai peanut sauce 2 tbsps red curry paste 2 tbsps minced green onion

2 tbsps minced fresh parsley 2 tsps soy sauce 3 cloves garlic, minced 2 tsps lemon juice 2 tsps lime juice 1 tbsp hot pepper sauce 8 hamburger buns, split and toasted

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Refrigerate a mixture of mayonnaise, mint and coconut for one hour. 3. Combine ground chicken, Thai peanut sauce, curry paste, parsley, soy sauce, garlic, lemon juice, green onion, panko crumbs, lime juice, and hot pepper sauce in large sized bowl. 4. Cook this on the preheated grill for about 8 minutes each side or until tender. 5. Serve this with toasted bun. 6. NOTE: Adjust grilling times accordingly if using a grilling plate instead of a conventional grill.

50

Asian Style Chicken Burgers

Classical

Shrimp In Thailand

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 289 kcal Carbohydrates 8.2 g Cholesterol 173 mg Fat 20.1 g Protein 20.9 g Sodium 502 mg

Ingredients 4 cloves garlic, peeled 1 (1 inch) piece fresh ginger root 1 fresh jalapeno pepper, seeded 1/2 tsp salt 1/2 tsp ground turmeric 2 tbsps vegetable oil 1 medium onion, diced

1 pound medium shrimp - peeled and deveined 2 tomatoes, seeded and diced 1 cup coconut milk 3 tbsps chopped fresh basil leaves

Directions 1. Blend the mixture of garlic, turmeric, ginger and jalapeno in a blender until the required smoothness is achieved. 2. Cook onion in hot oil for a few minutes before adding spice paste and cooking for another few minutes. 3. Cook shrimp for a few minutes in it before adding tomatoes and coconut milk, and cooking it for five minutes covered with lid. 4. Now cook for five more minutes without lid to get the sauce thick. 5. Also add some fresh basil at the last minute. 6. Serve

Classical Shrimp In Thailand

51

DELIGHTFULLY

Thai Basil Chicken

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Carbohydrates 16.5 g Cholesterol 69 mg Fat 10.7 g Protein 29.4 g Sodium 769 mg

Ingredients 2 tbsps peanut oil 1/4 cup minced garlic 1 pound ground chicken breast 12 Thai chilis, sliced into thin rings

2 tsps black soy sauce 2 tbsps fish sauce 1 cup fresh basil leaves

Directions 1. Cook garlic in hot peanut oil for about twenty seconds before adding ground chicken and cooking for another two minutes or until the chicken loses any pinkness. 2. Now add sliced chilies, fish sauce and soy sauce into it before cooking for 15 seconds to get the chilies tender. 3. At the very end, add basil and cook until you see that basil has wilted. 4. Serve.

52

Delightfully Thai Basil Chicken

A Pizza

From Thailand

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 396 kcal Carbohydrates 33.3 g Cholesterol 37 mg Fat 20.2 g Protein 24.2 g Sodium 545 mg

Ingredients 1 (12 inch) pre-baked pizza crust 1 (7 ounce) jar peanut sauce 1/4 cup peanut butter 8 ounces cooked skinless, boneless chicken breast halves, cut into strips 1 cup shredded Italian cheese blend 1 bunch green onions, chopped

1/2 cup fresh bean sprouts(optional) 1/2 cup shredded carrot(optional) 1 tbsp chopped roasted peanuts (optional)

Directions 1. Preheat your oven to 400 degrees F. 2. Spread a mixture of peanut sauce and peanut butter over the pizza crust and also put some strips of chicken, green onions and cheese. 3. Bake in the preheated oven for about 12 minutes or until the cheese has melted. 4. Garnish with carrot shreds, peanuts and sprouts. 5. Serve.

A Pizza From Thailand

53

SPICY

Asian Pasta

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 564 kcal Carbohydrates 52.4 g Cholesterol 230 mg Fat 19.3 g Protein 46.3 g Sodium 375 mg

Ingredients 1 (12 ounce) package rice vermicelli 1 large tomato, diced 2 pounds cooked shrimp, peeled and deveined

4 green onions, diced 1 1/2 cups prepared Thai peanut sauce

Directions 1. Add rice vermicelli into boiling water and cook for about five minutes or until done. 2. Combine this rice with tomato, peanut sauce, green onions and shrimp very thoroughly in a medium sized bowl before refrigerating for at least eight hours.

54

Spicy Asian Pasta

Fried Chicken

Sweet Asian Style

Prep Time: 15 mins Total Time: 4 hrs 50 mins Servings per Recipe: 4 Calories 1032 kcal Fat 47.5 g Carbohydrates 102.1g Protein 76.1 g Cholesterol 1292 mg Sodium 1428 mg

Ingredients 1/2 C. honey mustard 1/2 C. sweet chili sauce 2 eggs, beaten sea salt to taste 12 chicken drumsticks

4 C. panko bread crumbs 4 C. vegetable oil for frying

Directions 1. Get a bowl, combine: sea salt, honey mustard, eggs, and chili sauce. Stir the mix until it is smooth and even then pour the mix into a plastic bag. Add your chicken to the bag and squeeze out all the air. Seal the bag then place everything in the fridge for 5 hrs. 2. Now set your oven to 350 degrees before doing anything else. 3. Get a dish layer your bread crumbs in it. Coat your pieces of chicken with the flour then begin to fry the chicken in hot veggie oil for 9 mins. Now place the meat on a cookie sheet and cook everything in the oven for 40 mins. 4. Enjoy.

Fried Chicken Sweet Asian Style

55

SPICY

Lime Shrimp

Prep Time: 1 hr Total Time: 1 hr 24 mins Servings per Recipe: 8 Calories 535 kcal Fat 39.4 g Carbohydrates 14.9g Protein 29.2 g Cholesterol 173 mg Sodium 648 mg

Ingredients

Directions

1/4 C. minced lemon grass (white part only) 1/4 C. minced fresh ginger root 2 tbsps minced garlic 1/4 tbsp chopped fresh cilantro 1 Thai or serrano chili pepper, minced 3/4 C. peanut or canola oil 2 lbs extra large shrimp (16-20), peeled and deveined, tail left on 1/4 C. lime juice 1/4 C. apple cider vinegar 1/2 C. white vinegar 2 tbsps dark soy sauce 2 tbsps cold water 3 tbsps grated lime zest 1 tbsp minced fresh ginger root 2 tsps fish sauce 2 fresh Thai or Serrano chili, seeds removed 2 tsps minced garlic 1/2 C. smooth, unsalted peanut butter 1/4 C. peanut oil 2 tbsps chopped fresh mint 1 tbsp chopped fresh cilantro 1/4 C. unsalted roasted peanuts, chopped Kosher salt to taste

1. Get a bowl, combine: 3/4 C. of peanut oil, lemon grass, 1 minced chili, 1/4 C. of ginger, cilantro, and garlic. 2. Stir in the shrimp to the mix and place a covering of plastic over everything. 3. Let the bowl sit for 40 mins. 4. At the same time begin to pulse the following in a food processor: water, lime juice, soy sauce, and vinegar. 5. Get the mix smooth then add in: peanut butter, lime zest, garlic, 1 tbsp ginger, 2 chili peppers, and fish sauce. 6. Continue pulsing until everything is smooth again. 7. Now set the processor to a low speed and gradually add in the peanut oil in an even stream. 8. Once the mix is creamy enter everything into a bowl. Then add in: pepper, mint, salt, cilantro, and chopped peanuts. 9. Cook your pieces of fish on the grill for 4 mins each side. When eating the shrimp dip the pieces in the peanut sauce. 10. Enjoy.

56

Spicy Lime Shrimp

Honey Chili

and Peanut Noodles

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 330 kcal Fat 12 g Carbohydrates 46.8g Protein 10.7 g Cholesterol 0 mg Sodium 1188 mg

Ingredients 1/2 C. chicken broth 1 1/2 tbsps minced fresh ginger root 3 tbsps soy sauce 3 tbsps peanut butter 1 1/2 tbsps honey 2 tsps hot chili paste (optional)

3 cloves garlic, minced 8 oz. Udon noodles 1/4 C. chopped green onions 1/4 C. chopped peanuts

Directions 1. Boil your noodles in water for 9 mins then remove all the liquids. 2. At the same time begin to stir and heat the following in a pan: garlic, broth, chili paste, ginger, honey, soy sauce, and peanut butter. 3. Once the mix is hot and smooth add in your noodles when they are finished. Then stir everything to evenly distribute the sauce. 4. Now top the noodles with some peanuts and onions. 5. Enjoy.

Honey Chili and Peanut Noodles

57

MAGGIE’S

Easy Coconut Soup

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 375 kcal Fat 33.2 g Carbohydrates 9.4g Protein 13.7 g Cholesterol 89 mg Sodium 1059 mg

Ingredients 1 tbsp vegetable oil 2 tbsps grated fresh ginger 1 stalk lemon grass, minced 2 tsps red curry paste 4 C. chicken broth 3 tbsps fish sauce 1 tbsp light brown sugar 3 (13.5 oz.) cans coconut milk

1/2 lb fresh shiitake mushrooms, sliced 1 lb medium shrimp - peeled and deveined 2 tbsps fresh lime juice salt to taste 1/4 C. chopped fresh cilantro

Directions 1. Stir fry your curry paste, lemongrass, and ginger in oil for 2 mins then add in the broth while continuing to stir everything. 2. Add in the brown sugar and fish sauce and let the contents gently boil for 17 mins. 3. Now add the mushrooms and the coconut milk. 4. Continue cooking everything for 7 more min. 5. Then combine in the shrimp and let the fish cook for 7 mins until it is fully done. 6. Now add some cilantro, salt, and lime juice. 7. Enjoy.

58

Maggie’s Easy Coconut Soup

Peanut,

Jalapeno, and Cucumber Salad

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 238 kcal Fat 9.4 g Carbohydrates 37.1g Protein 5.8 g Cholesterol 0 mg Sodium 1751 mg

Ingredients 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices 1 tbsp salt 1/2 C. white sugar 1/2 C. apple cider vinegar

2 jalapeno peppers, seeded and chopped 1/4 C. chopped cilantro 1/2 C. chopped peanuts

Directions 1. 2. 3. 4. 5.

Get a perforated bowl and in the sink combine your salt and cucumbers. Let the mix sit for 40 mins then run the veggies under some fresh water. Now dry everything with some paper towels. Get a bowl, combine: vinegar and sugar. Continue mixing everything until the sugar is fully incorporated with the vinegar then combine in: cilantro, jalapenos, and cucumbers. 6. Top everything with some peanuts. 7. Enjoy.

Peanut, Jalapeno, and Cucumber Salad

59