Oriental Recipes

8/9/2019 Oriental Recipes

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ORIENTAL RECIPES

Oriental cooking Made Ea

By - FEROZ KHAN


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ORIENTAL / CHINESE DISHES

Phad Phuk Ruam MitrIngredients: 200 gm assorted vegetables , 1-2 cloves garlic crushed , 1 tsp vegetable seasoning sauce ,1 tsp soya sauce , pinch white pepper , saltMethod: Cut carrots into roundels, cauliflower and broccoli into small florets. Shred the cabbage. Blanchvegetables in boiling water. Soak black and coral mushrooms in hot water for 5-10 minutes. Heat oil in awok. Add the garlic, vegetables, all the sauces and white pepper powder. Cook the vegetables for 5minutes. Serve hot with steamed rice.

Vegetable Dim SumIngredients: Dough 2 cups refined flour, 1/2 tsp salt, ,Filling 1 cup finely minced cabbage (or mixed vegetables), 1 tbsp oil, 1/2 cup onion-finely chopped, 1 tspgarlic-chopped, 1/2 tsp salt or to taste, 1/4 tsp vinegar, 1/4 tsp black pepper,Method: Mix the maida and salt and knead to a stiff dough, with water., Heat oil and add the onion andgarlic. Saute till a little soft and add the vegetables. Turn around over high heat till slightly cooked. Take itoff the heat and mix in the salt, vinegar and black pepper. Roll the dough thin (translucent) and cut into4"-5" rounds. Take a round, wet edges and place some filling in the center, bring edges together to coverthe filling, press to seal--it will form a half moon shape. Steam for about 10 minutes and serve.

Gobi Chilli FryIngredients: 1 cup diced cauliflower, 3 tsp curd, 2 green chillies, 4-5 curry leaves,For the batter 2 tbsp Rice flour , red chilli powder to season , salt to taste, water, oil to deep fryMethod: Mix all ingredients to make a thick batter or paste. To this add the cauliflower and deep fry.Keep aside. Heat oil in a pan and lightly saute the curry leaves. Add green chillies and curd. , Finally addthe cauliflower, mix well and serve.

Crunchy Vegetable Stir-FryIngredients: 250 gm broccoli florets, 250 gm cauliflower florets, 2 sliced spring onions, 125 gm snowpeas, 2 peeled carrots, 150 gm asparagus, 2 tbsp oil, ,salt and pepper, 2 slices of breadTopping 1 tsp grated lemon rind, 1 tsp chopped garlic, 3 tbsp chopped parsley,Method: Remove crusts from bread and slice into strips. bake at 160 degrees C till crisp. , Top and tailsnow peas, pare and slice asparagus stems. Pare carrots into thin ribbons. Combine all vegetables. Mixtopping ingredients in a small bowl. Set aside. Stir-fry spring onions, broccoli and cauliflower for 1 minute.Add carrots. Add 2 tbsp water and stir till vegetables are tender. Stir in snow peas and seasoning. Turninto serving dish, stir in bread strips and parsley topping. Serve immediately.

Okra with Baby CornIngredients: 2 tbsp oil , 3 sliced onions , 1/2 tsp onion seeds , 1 tsp fennel seeds , 1/4 tsp mustard seeds, 1/2 tsp crushed red chillies , 3 tsp shredded garlic , 1/2 kg okra - split in half , 250 gm baby corn , 2tomatoes - peeled and deseeded , 2 tbsp chopped coriander , 1 tbsp lemon juice , 3 split green chillies ,Method: Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt. ,Cook for 5 minutes. Add shredded garlic and crushed red chillies. Fry till onions brown and stir in theokra. Add baby corn, green chillies, and coriander and lemon juice. Add tomatoes just before serving.

Battered Vegetable with Thai Sauce (Egg)Ingredients: 1 kg assorted vegetables cut into medium sized pieces, flour to dust, oil for frying,Batter 2 egg yolks, 300 ml iced water,225 gm flour, ? tsp salt,Thai sauce 1 tbsp oil, 1 tbsp fish sauce, 2 tsp shredded garlic,1 tsp chopped ginger,3 chopped redchillies, 1 tbsp chopped coriander stems, 4 tsp sugar, 3 tbsp soya sauce, juice of 1 lemonMethod: Combine egg yolks, flour, water and salt. Stir well to make a smooth batter. Dust the vegetableswith flour before dipping into the batter. Deep fry in oil until crisp and golden.For the sauce , heat oil in a pan. Add fish sauce, ginger and chillies. Saut?ntil soft. Remove from theheat. Add coriander, sugar, and soya sauce and lemon juice. Serve the sauce along with batteredvegetables

Capsicum Stir-Fry

Ingredients: Capsicum sauce 250 gm capsicum - deseeded and finely chopped , 4 tbsp oil , 1 dsp chilligarlic sauce , 1 tbsp grated jaggery , 4 tbsp lemon juice ,


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Topping red, green and yellow capsicum - deseeded and shredded , 50 gm tender green beans , 1 tspchopped garlic , 1 tbsp sunflower oil , 2 tsp sesame oil , 8 roughly chopped spring onions , 25 gmunsalted cashew nuts , 1 tbsp honey , 1 dsp soya sauce ,Method: Heat oil for capsicum sauce and saut?apsicum and chilli sauce for 15-20 minutes. Add jaggeryand lemon juice to pan. Puree sauce and season well. ,For topping , heat both oils together and add capsicum, beans and garlic. Stir-fry for 1 minute. Add

onions and nuts. Continue cooking for a further minute and stir in honey and soya sauce. Cook for afurther minute. Place on top of the sauce before serving.

Ishi YakiIngredients: 1/2 cup short grain rice, 1/4 cup spinach, 1/4 cup daikons (Japanese horse radish), 1carrots , 1/4 cup seaweed, 2 shitake mushrooms, 1/4 cup soya sauce, 2 tbsp Mirin, 2 tbsp roastedsesame seeds,Method: Wash the rice and drain off the cloudy water. Do this thrice then gently grind the rice against thepalm of your hand. Let the rice stand in a colander for thirty minutes. Boil the rice and set aside. Chop thespinach thin and fry until crisp. Cut the Daikons lengthwise. If using dried Daikons soak in lukewarm waterand squeeze. Boil the carrot and then grate finely. Soak the seaweed in lukewarm water and drain. Cutthe mushrooms into fine strips. Mix Soya, Mirin and sesame seeds to make a sauce. Place rice in a bowl.Put spinach in a mountain over it. Then the Daikons, seaweed, mushroom and carrot. Pour the sauce

mixture over the rice around the vegetables. Serve hot.

Spring RollsIngredients: Pancakes 1/2 cup flour, 1 egg, 1/4 tsp salt, 1/4 cup water, 1/4 cup milk, 3 tbsp oil, mix thewater, oil and milk togetherFilling 1 cup thinly shredded cabbage, 1 cups spring onions-including leaves, finely chopped, 1 cup thinlyshredded carrot, 1/2 tsp salt, 2 tbsp oil, 4 cloves garlic-very finely chopped, 1 tsp soya sauce, 1/4 tspajino moto optional, 2 tbsp celery-chopped fine, 1 tbsp flour, made into thin paste by adding water, oil fordeep fryingMethod: Make the pancakes with the pancake ingredients. Heat the 1 tbsp oil and stir-fry the garlic andonions over high heat till the onions are a little soft. Add the rest of the filling ingredients and turn arounda few times, still over a high heat. Take a pancake and place a heaped tbsp of filling towards one edge.Fold that edge over the filling, then the two sides thus formed over the fold, and roll over till the end,

sealing that edge with the flour paste. It is very important to seal the filling in, so that it does not spill outwhile frying. Double fry the pancakes.

Kapa MakiIngredients: 1 sheet of yaki-nori or roasted seaweed , 1/4 cup short grain Japanese rice-cooked withvinegar, sugar and kombu seaweed , 2 slices of peeled cucumberCondiments 2 tsp gari shoga or marinated ginger, 1 tsp wasabi , 1 tsp soya sauce,Method: Place the yaki-nori on a bamboo-rolling mat and spread the rice evenly over it leaving 3/4 inchof sheet on the far side uncovered., Keep the cucumber in the center. Now, lift the top of the bamboo matand roll it over. Put some rice on the edges of the yakinori to seal it. Repeat the rolling procedure onceagain, exerting gentle pressures. Slice the prepared roll in equal portions and serve with ginger, wasabiand soya sauce.

Mille Feuille of AubergineIngredients: 1/2 kg eggplant, 1 cup chopped onion, 1/4 cup chopped garlic, 1 tbsp chopped greenchillies, 4 tbsp basil oil, 1 cup balsamic vinegar, 1 cup extra virgin olive oil, 1 cup chopped tomatoes, 3tbsp lemon juice, salt to taste, Balsamic reduction, tomato vinaigrette , basil leaf - to garnish,Method: Cut eggplant into thin slices and grill it. In a bowl, mix onions, garlic, green chillies, basil oil,balsamic vinegar, extra virgin olive oil, chopped tomatoes, lemon juice and salt. Take a separate bowland line its base with the eggplant slices. Pour over the salad mixture and then add another layer ofeggplant slices on top, this time the other way round. Seal it with a cling film and refrigerate for 2 days.Now, cut the refrigerated layers into square pieces and sprinkle some basil oil, tomato vinaigrette andbalsamic reduction. Garnish with basil leaf and serve.

Vegetable Salt n Pepper Ingredients: 1 cup vegetables (cabbage, cauliflower, capsicum, carrot, etc.) - cut thinly, 1 tbsp flour(maida ), 6 tbsp cornflour, 1 tsp salt , 1/4 tsp black pepper, 1 tsp garlic paste, water, oil to deep fry,Method: Wipe the vegetables dry with a cloth and dust with flour, shake off excess and keep aside. Mixthe cornflour, salt, pepper, garlic paste and add enough water to make into a pouring consistency - whenyou drop it from a spoon it should pour in a continuous line. Heat the oil, dip vegetables into the batter


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and place into the hot oil. Turn, fry for a few seconds and remove from oil and keep aside on anabsorbent paper. Just before serving, fry once again over high heat, drain on absorbent paper and serve.

Vegetable MomosIngredients: For dough: 2 cups maida, 1/2 tsp salt, 1/2 tsp baking powderFor filling: 1 cup carrots grated, 1 cup cabbage grated, 1 tbsp oil, 1/2 cup onion - finely chopped,1

tsp garlic - chopped , 1 tsp Soya sauce, salt, 1/4 tsp vinegar, 1/4 tsp black pepperMethod: Mix the maida , salt and baking powder and knead to a stiff dough with water. Heat oil and addthe onion and garlic. Saute over high heat and add the carrot and cabbage. Turn around over high heattill glossy. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper. Roll the doughthin (translucent) and cut into 4"-5" rounds. Take a round, wet edges and place some filling in the center.Bring edges together to cover the filling. Twist to seal and fill the rest in the same way. Steam for about10 minutes and serve with Soya sauce and chilli sauce.

Chilli Sauce for MomosIngredients: 100 gm garlic peeled, 25 gm dried whole red chillies - cut up and soaked in some vinegar,1/2 cup oil, salt to taste,Method: Grind all the ingredients together to a smooth paste.

Vegetable ChopsueyIngredients: 1/2 cup carrots-shredded fine, 1 cup cabbage-shredded fine, 1/2 cup capsicums-shreddedfine, 1/2 cup onions-sliced thin, 2 tsp garlic-chopped fine, 2 tbsp oil, 200 gm noodles-boiled and drainedwell, 2 tbsp vinegar, 1/2 tsp Soya sauce, 1 tsp sugar, salt to taste, 2 tbsp cornflour, oil to deep fry noodlesMethod: Mix together the vinegar, soya sauce, sugar, salt and cornflour and add enough water to makeup to a cup. Keep aside. , Heat the 2 tbsp oil and add the onions and garlic. Saute till a little soft. , Addthe carrots, cabbage and capsicum and stir-fry over high heat for a minute. Add the water mixture andcook, stirring continuously. Keep aside. Deep fry the noodles over high heat till brown. Drain. Transfernoodles to a serving dish, pour the vegetables over and serve.

Vegetable Sweet n Sour Soup Ingredients: 1 cup mixed vegetables - chopped fine , 4 cups stock or water+ 2 soup cubes,1 tsp salt or totaste, 1/2 tsp soya sauce, 1 tbsp vinegar , 2 tsp sugar or to taste, 2 tbsp tomato puree, 1/4 tsp powderedblack pepper , 2 tsp cornflour ], 1/4 cup water ] mixed togetherMethod: Bring the stock /water with the cubes to a boil. , Add to it the rest of the ingredients except thecornflour solution and bring to a boil and then simmer till vegetables are bite-like. , Add the cornfloursolution, simmer for a minute, serve.

Miso SoupIngredients: 2 cups water , 1 vegatable stock cube , 2 tbsp miso paste , 6 cubes of tofu , A handfull ofseaweed( or spinach),method: Bring water to a boil and dissolve the stock cube in it. Add the miso and stir untill dissolved. Putin tofu and seaweed. Boil for a few minutes untill the seaweed expands. Serve.

Baby Corn SoupIngredients: 1 cup baby corn-slit into two, lengthwise, 4 cups water , 1 tsp ginger-finely chopped, 1 tspgarlic-finely chopped , 1 tsp green chilies-finely chopped, 1 tbsp coriander leaves-finely chopped, 2 tbspcabbage-finely chopped, 2 tbsp capsicum-finely chopped, 2 tbsp mushrooms-finely chopped, 1 tsppepper, 1 tsp soya sauce, 4 tbsp cornflour mixed with 1 cup water, 3 tbsp oil, salt as requiredMethod: In a pan, stir fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes. Addthe corn and all the vegetables (except cabbage), pepper, and salt and stir-fry 2-3 times. Add the soyasauce, water and salt. 5.Let it boil, reduce the heat and add the cornflour mixed with water and stirconstantly till it thickens slightly, then add the cabbage. Remove from heat and serve immediately.

Lemon n Coriander Soup Ingredients: 4 cup stock, 2 tbsp onions - finely chopped, 2 tbsp lemon juice or to taste, 2 tsp chilli sauceor to taste, 1 tsp salt or to taste, 1 tsp black pepper powdered, 1 cup hara dhania < small into broken -leaves)>Method: Bring stock to a boil. Add onions, lemon juice, salt, half of the coriander leaves and blackpepper. Bring to a boil and simmer for a minute. Place the rest of the dhania leaves in the soup bowls,pour soup over and serve.


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Ajo BlankoIngredients: 150 gm raw minced almonds, 2 garlic cloves, 250 gm white bread , 2 tbsp wine vinegar, 2-3tbsp of olive oil, water, salt, 8 peeled red grapes - for decoration,Method: Soak the white bread in cold water for 1/2 hour. Take out the excess water from the whitebread, and mix a handful of white bread, a handful of almonds and 2 tbs olive oil, a clove of garlic and 1tbsp of the vinegar in the blender. Once this mixture is done add the rest of the ingredients and blend to

a fine mix. Add cold water depending on the thickness of the soup required. Refrigerate and serve coldwith peeled grapes.

Talumein SoupIngredients: 2 eggs - beaten , 2 tbsp Soya sauce , 25 gm noodles - boiled , 2 tbsp tomato sauce, 3 tbspcornflour - dissolved in 1/2 cup water, salt - to taste , ajinomoto - to taste , 4 cups water, 2 cups corn -cream style, 2 tbsp oilMethod: 1 cup vegetables (cabbage, carrot, capsicum, spring onion). Heat oil and saut?he cabbage,carrot, capsicum and spring onions over high heat, till glossy. Bring the water to a boil and add the corn,vegetables and cornflour mixture. Bring to a boil again, then lower the heat and simmer. Add the Soyasauce, tomato sauce, noodles, ajinomoto and salt. Mix well and add the egg, stirring all the time.

Minestrone Soup

Ingredients: 4 tbsp onions-chopped fine, 2 tsp garlic-chopped fine, 2 tbsp oil, 5 cups water, 2 cupstomatoes-grated, 7-8 French beans-chopped fine, 1/4 cup carrots-chopped fine, 1/2 cup potatoes-peeledand diced small, 1/4 cup macaroni-cut, 2 tsp salt or to taste, ,1/4 tsp kali mirch (powdered black pepper)1/4 cup celery-chopped fine or 1/2 tsp celery salt, 1 tsp Oregano leaves or ajwain, 2 tbsp tomato puree,cheese-grated to garnish and serve on the side,Method: Heat the oil and add onions and garlic. Saute till a little soft, add French beans, carrots andpotatoes, saut? little more, then add the water, tomatoes and macaroni. Bring to a boil and simmer, half-covered, till the vegetables and macaroni are tender (approx. 5 minutes.), but 'bite like'. Add the salt andpepper, celery or celery salt, oregano and tomato puree. Simmer covered for about 2 minutes. Servegarnished with cheese.

KimchiIngredients: 1 kg cabbage, 1 tbsp salt, 2 tbsp spring onions-chopped fine,1 tbsp garlic-chopped fine, 1 ,tbsp ginger-chopped fine, 1 cup soya sauce, 1 1/2 tsp sugar, 1 cup white vinegar, 1 tbsp chilli flakes,Sesame ( til ) oil,Method: Chop cabbage, place in a glass or steel bowl and sprinkle salt over it, and mix well. Leave thusfor 3-4 hours, till a little wilted. Squeeze a few times till cabbage has softened. , Mix in the rest of theingredients except the oil and transfer into sterilized jars. Seal and leave for 24 hours, before using. Toserve garnish with some sesame oil.

Sweet n Sour Ginger Dip Ingredients: 4-5 red chillies - seeded and chopped , 1 chopped onion , 1 1/2 tsp garlic paste , 3/4 tspginger paste , 2 tbsp sugar , 1/4 tsp salt , 3 tbsp vinegar,Method: Combine all the ingredients together. It goes well with noodles.

Satay SauceIngredients: 4 tbsp sweet chilli sauce , 3 tbsp peanut butter , 250 ml chicken stock , 60 ml coconut cream, 1 tbsp lemon juice , 2 tbsp chopped coriander,Method: For the sauce , combine the ingredients in a pan. Bring to a simmer while whisking untilthickened. Stir in coriander., Season and serve.

Oriental SauceIngredients: 4 tomatoes - peeled, seeded and chopped , 1 tbsp tomato ketchup , 1 tsp soya sauce, 1 tspsesame oil, 1/2 tsp roasted sesame seeds, 1 tbsp chopped spring onions , 1 tsp chopped garlic, 1 tbspvinegar, 1 tbsp chopped corianderMethod: To prepare the sauce, combine all ingredients and serve. It goes well with chicken in lettuceparcels.

Sweet n Sour Sauce Ingredients: 1 tbsp sesame oil, 3 tbsp spring onions cut into 1?lengths, 2 chopped garlic, 1 dried redchilli, 1 capsicum, 3 tbsp vinegar, 2 tbsp sugar, 2 tbsp tomato ketchup, 1 tbsp soya sauce, 250 ml chicken
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stock, 2 tsp corn flour dissolved in 1 tbsp water, 3 tbsp chunked pineapple, 3 tbsp peeled, gratedcucumberMethod: Heat sesame oil. Stir-fry spring onions, garlic and chilli for 1 minute. Add capsicum and cook for1/2 a minute. Stir in vinegar, sugar, sauces and stock. Season and thicken with a little corn flour. Cookfor 2 minutes. Add pineapple to the sauce. Serve garnished with grated cucumber.

Schezwan SauceIngredients: 1/4 cup sesame ( til ) oil , 3-4 whole red peppers, 1 cup onions-chopped fine, 1 tbsp garlic-chopped fine and ground with ginger and chillie powder, 1 tbsp ginger-chopped fine, 1/2 tsp chilli powder,2 tbsp cornflour, 1 cup water-to mix with cornflour, 1 tbsp vinegar, 1 tsp Soya sauce, 1 tsp chilli sauce , 1tsp salt or to tasteMethod: Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit.Add the onions, garlic and ginger and stir-fry over high heat till glossy. Add the cornflour mixture andbring to a boil. Lower the heat and add the chilli powder, vinegar, soya sauce, chilli sauce and salt andmix well. Cook till well blended (1/2 minute) and use.

Thai Red Curry PasteIngredients: 10 dried red peppers-broken, 6 clove garlic-peeled , 1 onion, chopped ,3/4 piece of ginger-peeled , 1 cup chopped coriander , rind of 1 lemon-grated , juice of 1/2 lemon , 1 tbsp ground coriander, 2tbsp ground cumin, 2 stalks lemon grass , 1 tsp salt , 1/2 tsp pepperMethod: Grind all the ingredients in a mortar or a food processor using a little water. Store in an airtightcontainer or in the refrigerator. Alternatively, freeze for upto 3 months. Use as required.

Vegetable CurryIngredients: 1 cup diced vegetables (capsicum, cauliflower, mushrooms, potatoes, tomatoes andmushrooms), 1/2 cup coconut milk, 1 tbsp spice mixture, salt - to taste , white pepper - to taste, oil, friedonions - for garnishing , parsley - for garnishing,For the spice mixture: 4-5 red chillies, 3-4 candle nuts, ,1-2 tbsp chopped coriander, 1 inch ginger, 1inch galangel, 3-4 kafir lime leaves, 1/2 tsp turmeric powder , 2 tbsp chopped lemon grass,Method: Saute all the ingredients and grind to a paste. Saute the spice mixture in a wok or a deep pan.Pour coconut milk and bring to a boil. Add the vegetables and cook for few minutes stirring constantly.Season with salt and white pepper and saut?ill done. Serve garnished with fried onions and parsley.

Corn CakeIngredients: 1 cup boiled sweet corn , 1 cup sweet corn - boiled and crushed , 1 tsp Thai coriander root ,1 tsp garlic , 1 tsp white pepper corn , 1 tbsp sugar , salt - to taste , 1 tsp Thai seasoning sauce , 1 tspSoya sauce , 3 tbsp - rice flour , oil - for deep fryingFor the sweet chilli sauce 1/2 cup sugar , 1/2 cup vinegar , 1 tbsp chopped red chillies , salt to taste,Method: Take a bowl and mix whole corn and crushed corn properly., Make a paste of Thai corianderroot, garlic and white pepper corn. Add 1 tbsp of the paste to the corn mixture followed by the sugar andadd salt. Add the seasoning sauce and Soya sauce. Add the rice flour for binding. Mix all the ingredientsthoroughly. Heat the oil in a deep pan. Make small balls of the corn mixture and deep fry till golden brown.To prepare the sweet chilli sauce, grind all the ingredients well. Serve the corn cakes with the sweet chillisauce.

Singapore NoodlesIngredients: 120 gm rice vermicelli (rice noodles) - soaked 15 mins. in hot water and drained, 1 1/2 cupssprouts - blanched and drained, 1 cup chopped spring onions, 1 capsicum - cut into strips, 1 1/2 cupsthinly sliced cabbage, 1/2 cup thinly sliced onion, 2 tsp chopped garlic, 2 tsp chopped ginger, 1/4 cupwater or stock, 2 tbsp soya sauce or to taste, 1 tsp sugar, salt and black pepper to taste, 1 1/3 tbspVietnamese curry powder, 1/4 cup oil

Method: In a small bowl, mix together the water/stock, soy sauce and brown sugar. Set aside. Heat oil ina large wok and over high heat,add the curry powder and garlic. Stir-fry until fragrant. Add the onion, stir-fry until it begins to soften. Push to the side and add the ginger and spring onions and stir-fry until thespring onions soften. Add the capsicum and cabbage and stir-fry till a little soft. Stir in the bean sprouts,cook briefly, then add the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, adda bit more water/stock. Add salt and black pepper to taste. Serve hot.


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Thai Veg Red CurryIngredients: fresh vegetables (red bell pepper, broccoli , cauliflower, snow peas, zucchini and bambooshoots ) - simmered in an aromatic coconut milk broth. 1 tbsp vegetable oil , 1 tbsp Thai red curry paste,1 sweet red bell pepper - cut into strips , broccoli (about one small head) - cut into bite-size florets ,cauliflower (approx. 1/4 head) - cut into bite-size florets , 1 1/4 can unsweetened coconut milk , 1 smallzucchini - cut into julienne strips approximately 2 inches long and 1/8 inch thick , 2 ounces bamboo

shoots - cut into stripsMethod: Heat oil in a large soup pot or sauce pan over medium high heat. Add curry paste, mashing withthe back of a spoon, and saute until fragrant (about one minute). Add broccoli and cauliflower and mixwell to coat with curry paste. Stir-fry for two minutes. Add bell pepper and stir-fry for two minutes. Addcoconut milk and stir. Bring to a boil and then turn down heat to let simmer for 10 minutes, stirringoccasionally. Add zucchini and bamboo shoots and simmer for five more minutes. Stir gently.

Parasi EggsIngredients: 2-3 tbsp oil, 1 tsp cumin seeds, 1 green chilli finely chopped, 1 tsp chopped garlic, 2 onions sliced, 3 large potatoes - peeled and finely sliced, 1 tbsp chopped coriander, 4 eggs, salt, pepper,Method: Heat oil in a large frying pan, add the cumin seeds and allow them to sizzle. Add the green chilli,garlic and onions. Cook until softened., Add he potato slices to the pan. Cook without coloring for 5minutes. Pour in enough water to come just below the contents of he pan. Cover and cook over a low

heat until the potato is tender. Sprinkle in he coriander. Mix ingredients and level out again. Make fourindentations in the mixture, about 1/2" away from the pans side. Break an egg into each hollow. Coverand cook until the eggs are just set. Cut into 4 segments and serve with bread and salad.
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Oriental Recipes

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