Recipe Guide

Pakistani Slow Cooked Lamb with Lentils Recipe only This Pakistani slow cooked lamb and lentils dish is rich in tradition. The cuisine is similar to that of Northern India with lots of influence from the Middle East and the Far Eastern regions. The cuisine changes from region to region with in Pakistan, like that of India. INGREDIENTS 1/2 cup cracked wheat (burghul) 1/2 cup urad dal (small split black beans) 1/2 cup mutter dal (yellow split peas) 1 kg lamb chops (Chump) 10 fresh garlic cloves, finely chopped 2 cm piece fresh, peeled ginger, finely chopped 2 tablespoons ghee (clarified butter) 1/4 teaspoon saffron threads 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon chaat masala 1 tablespoon chili powder 1 teaspoon ground turmeric 1/2 cup fresh coriander leaves, chopped 1/2 cup fresh mint leaves, chopped 1 fresh long green chili, sliced 1 fresh lemon cut into wedges 1/2 cup fried onions METHOD 1. In a large bowl add the lentils (all three) in fill with cold water...

Indian Watermelon Curry Recipe only This Indian watermelon curry is fantastic in the hot summer months. This dish dates back to when food was hard to come by and they had to make what they could from what they (Rajasthan) had. The flavor should be sweet, sour and a little hot. INGREDIENTS 1/4 of a large fresh watermelon 1 teaspoon hot chili powder 1/4 teaspoon ground turmeric powder 1/2 teaspoon coriander powder 3/4 teaspoon fresh garlic puree 1/4 teaspoon salt 2 tablespoons oil 1/4 teaspoon cumin seeds sugar to taste 3 teaspoons fresh lime juice METHOD 1. Place the watermelon on a hard surface and cut out the quarter piece, remove all the seeds. Peel off the skin and cut into 4 cm cubes. Now blend 1 cup of the fresh cut watermelon to make juice.Add to the juice the chili, turmeric, and coriander powders, garlic and salt. 2. In a medium saucepan or wok heat the oil and when hot add the cumin seeds and then in 25 seconds add the watermelon juice. Now turn down the heat and simmer for ab...

Indian Madras Fish Curry Recipe only In Asia fish is incorporated with ingredients like vinegar and lime juice to hide the fishy smell as this recipe does. This is a true home recipe from Madras. The flavors are amazing and try to use fresh coconut and taste the difference. INGREDIENTS 800 g fish cutlets or fillets, skinned juice of 1 fresh lime 2 teaspoons cider vinegar salt to taste 225 g fresh grated coconut meat 3.5 cm piece fresh peeled ginger 6 large fresh garlic cloves 450 g fresh ripe tomatoes, chopped 6 teaspoons poppy seeds, crushed 1 1/2 teaspoons tamarind pulp 65 ml cooking oil 1/4 teaspoon mustard seeds 350 g brown onions, chopped 20 curry leaves 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 teaspoons chili powder 1/4 teaspoon fenugreek seeds and 3/4 teaspoon  cumin seeds pounded together METHOD 1. Marinate the fish with the lime juice, vinegar and a little salt for 30 minutes. 2. Put the grated coconut into a blender or food processor with the ginger, gar...

Thai Tofu and Vegetable Curry Recipe only This Thai tofu and vegetable curry recipe is a good example of a typical Thai curry from the south of the country where the food bears the closest similarities to the food of India. The chili, turmeric, ginger and coconut milk could just as easily be found in a southern Indian vegetable curry as they are in this. INGREDIENTS 300 g firm silken tofu 6 fresh garlic cloves, quartered 3 fresh small red chilies, chopped 10 cm piece fresh lemongrass, white part only, chopped coarsely 1.5 cm piece fresh turmeric, chopped coarsely 4 cm piece fresh ginger, chopped coarsely 1 medium brown onion, chopped finely 1 tablespoon vegetable oil 400 ml can coconut milk 1 cup vegetable stock 2 fresh kaffir lime leaves 4 medium zucchini, chopped coarsely 1 small cauliflower, cut into small florets 1 tablespoon soy sauce 1 tablespoon lime juice 1/2 cup firmly packed fresh coriander, chopped coarsely 1/4 cup loosely packed fresh Thai basil leaves METHOD 1. Press tofu ...

Thai BBQ Chicken Recipe only This Thai BBQ chicken recipe in Thai is called "gai yang" and it hails from the Northeastern part of Thailand called 'Isan'. This is very much a street food in Thailand and comes with a small bag of sticky rice and a dipping sauce. It would be one of my favorite street foods in Bangkok. The chicken was always juicy and the great combination of sticky rice and a chili dipping sauce made it the perfect lazy snack or meal. INGREDIENTS 4 coriander roots, finely chopped 4 garlic cloves, finely chopped 1 lemongrass stalk, white part only, finely chopped 3 tablespoons fish sauce 1/4 teaspoon ground white pepper 1 teaspoon palm sugar 750 g chicken thigh or drumsticks on the bone dipping sauce to serve fresh lime wedges to serve METHOD 1. Using a pestle and mortar, pound the marinade ingredients, and combined well. Spoon into a large bowl. Add the chicken and rub with your hands till well coated. Place, covered in the fridge overnight. 2. Over a me...

Thai Stir-Fried Garlic Prawns Thai stir-fried garlic prawns is a great way to add to a weekend BBQ. The southern areas in Thailand are abundant with very fresh seafood. I remember being on Samui island back in 2004 and in the afternoon you could wait for the long-tailed boats to come to the beach and you could buy fresh seafood and give to the kitchen where you where staying and they would cook it for you!!1  YUMMY!!! INGREDIENTS 500 g raw king prawns 18-20 fresh coriander roots, roughly chopped 5 garlic cloves, roughly chopped 10 black peppercorns 1 tablespoon light soy sauce 1 1/2 tablespoons oyster sauce 1/2 teaspoon sugar 3 tablespoons vegetable oil fresh coriander leaves for garnish 1 long red chili, seeded and finely sliced, for garnish METHOD 1. Peel and devein the prawns and butterfly them carefully. Keep the tails on. 2. Using a pestle and mortar  or a small blender, pound or grind the coriander roots and garlic into a rough paste. Add the peppercorns and continue to ...

Cambodian Braised Pork with Chilies Recipe only I love any dish which has pork belly in it. The great thing about it is it tastes amazing and the texture is spot on. The secret is to give it a really good browning first to render out some of the fat. So don't worry too much about the fat content of pork belly, its the fast food takeaways you need to stop. Try this simple dish and I bet you will be hooked on pork belly in the future. INGREDIENTS 1 kg pork belly cut into 5 by 8 cm pieces 2 tablespoons unsalted butter olive oil sea salt 5 dried long red chilies 3 garlic cloves, roughly chopped 1 teaspoon ground cumin 2 bay leaves 1 piece orange rind METHOD 1. Melt butter and a splash of oil in a wide pan over medium heat. Put pork into the pan in a single layer and season with sea salt. Cook the pork slowly, for about 30 minutes, turning occasionally, until the meat is golden brown and most of the fat has been rendered. 2. Meanwhile, put chilies in a bowl with 500 ml of boiling water ...