SPICY SINGAPORE NOODLES

200g egg noodles soaked in warm water for 10mins then drained completely
1onion sliced or 4 spring onions
2green chillies sliced
100g bean sprouts
1cup green peas boiled
12 fresh spinach leaves torn
1cup bean curd or paneer
2eggs beaten
1/4 cup lime juice
2tbsp oriental stir fry sauce
1tbsp szechwan sauce
3tbsp tomato ketchup
1/2 cup oil(sesame/olive)

heat half the oil in a large frying pan
fry tthe onions and green chilli until fragrant
add the peas, spinach and bean sprouts,
stir fry until the spinach turns bright green
add the oriental stir fry sauce, lime juice and ketchup
stir. add the noodles and bean curd
reduce the heat
make a well in the center of the pan and pour in the remaining oil
add the beaten curd and cook in the oil until set
break the egg and mix well into the noodles
serve immediately

MIXED VEGETABLE TORTAS(SWISS)

2boiled and mashed potatoes
1/4cup grated carrots
1tsp garlic(chopped)
1tbsp oil
1/4cup cabbage(chopped)
1/2green capsicum(chopped)
1tbsp spring onion greens(chopped)
2 eggs
salt and pepper to taste

sauce:
1 cup tomato ketchup
2tbsp sring onions(chopped)
1tsp celery(chopped)
1dash tabasco sauce

mix all the sauce ingredients to get the sauce.

for tortas:

in a bowl mix together the boil and mashed potatoes.
saute the garlic, carrots, cabbage and capsicum in the oil for 3-4mins and add salt and pepper to taste.
remove and mix with the potatoes
add in some flour if required and the eggs
heat 1tsp oil in a tava or non stick pan and spoon over 2tbsp of the mixture to cook on both sides for 3-4mins until nicley browned.
remove and serve hot with the sauce.

MIXED VEGETABLE CAKES WITH HERBED SAUCE

2cups boiled and mashed potatoes
1grated coconut
10-12 sliced french beans
1/4cup green peas
1capsicum(chopped)
1 tsp garlic(chopped)
1tsp green chillies( chopped)
1tbsp corn flour
1tbsp maida
1egg
oil to fry
salt to taste

combine all the vegetables together into a bowl and mix well
aff in the seasonings and flavorings as desired and using the corn flour and maida and make a nice firm mixture and shape the same into any desired shape.
coat with bread crumbs and deep or shallow fry until golden brown
remove and serve with herbed sauce


herbed sauce
1cup tomato ketchup
1tbsp chopped spring onion greens
1tsp mixed herbs
1tsp chat masala powder
a dash of tabasco sauce

saute the spring onion greens in 1tbsp olive oil and mix into the tomato ketchup and chat masala and tabasco and herbs, mix well and serve warm

chef's variation:

try a similar cake with boiled mashed chicken or soya bean kheema for the high protein foods

CROISSANTS(FRANCE)

2cups plain flour1tsp salt
1tbsp sugar1cup milk
15g fresh yeast1cup butter
1 egg beaten

mix the flour, sugar and salt into a large bowl.
make a well in the center.
heat the milk to luke warm temperature.
pour into the well along with the yeast
work to a smooth and elastic dough.
the process will take about five minutes.
cover it with a cloth and let it rise for about an hour.
when the dough is well risen, incorporate all the butter in the dough.
cover with a plastic wrap, and chill it in the refrigerator for about 30minutes.
take out the dough and roll it into a very large(approx 2ftx1 1/2ft) rectangle.
take a triangula template
cut out triangular shapes from the entire rolled out dough.
roll each triangle(dough) up starting with the wide size first to form a crescent. this creates the croissants.
place the croissants on a baking sheet.
lightly brush with the beaten egg.
let it rise for about 30minutes,till double in size.
bake it in a 200cent.
preheated oven for about 15-20minutes or till golden, brush melted butter on top. best served hot with butter and jam.

COTTAGE CHEESE ROLLS WITH MEXICAN SALSA

wrappers:
10-12 flour tortillas

spread:
1/2cup mayonnaise
2tbsp cream cheese
1/2tsp paprika
1/2tsp mixed herbs
1tbsp red chilli sauce

filling
1/2 cup shredded cabbage
1/2boiled mashes kidney beans
1/4 juliennes of red,green,yellow capsicums

mexican salsa:
2tbsp olive oil1tsp garlic(chopped)
1small onion(chopped)
3tomatoes(chopped)
1/2cup tomato puree
1/2tsp mixed herbs
1tsp paprika
2tbsp sliced olives
2tbsp vinegar

prepare the filling,
shred the cabbage,
boil and mash the beans,
cut the peppersprepare the salsa,
heat oil add in the garlic, onion, tomatoes, puree,herbs,paprika,vinegar,salt and pepper to taste
simmer for 4-5mins add in the sliced olives,
check for salt and removeto assemble the wrap,
take each tortilla wrapper and spread the mix of mayonnaise and cream cheese over it and then sprinkle the lettuce and the beans and pepperfinally spoon over some salsa and roll it up
serve some salsa seperately as well

chef's variation:poached prawns in hot garlic sauce can be an ideal choice as wellsprouts and paneer can also be used

CHICKEN- AUSTRIAN STYLE(WIENER SNITZEL)

4chicken breasts boneless
(traditionally pork or veal is used)
200g bread crumbs
2eggs beaten
200g flour
oil to fry
salt and pepper

flatten the chicken breasts with a steak hammer.
season the flour with salt and pepper.
keep the flour, eggs and bread crumbs ready side by side
coat the chicken pcs first in seasoned flour then dip in the eggs and finally coat in the bread crumbs
deep fry schnitzel till golden brown

FISH FINGERS WITH VINEGAR AND OLIVE SAUCE

400g boneless fish
(cut into finger sizes)
2tbsp lime juice
1tsp garlic(chopped)
1tsp chat masala
1tsp red chilli powder
1tsp mustard paste
2tbsp vinegar
1cup flour
1egg
oil to fry
bread crumbs to coat
salt and pepper to taste

to prepare the fish fingers clean, wash and cut the boneless fish into thin finger like shapes and apply the marination as above and keep aside for 10minutes.
coat the fish with flour, beaten eggs and finally with bread crumbs and deep fry the same until golden brown and remove.

for the vinegar and olive sauce:

1tbsp olive oil
1/4cup vinegar
1tbsp sliced black olives
10-12 sliced green stuffed olives
1/2cup tomato ketchup

heat olive oil, saute the garlic and add in the olives, ketchup and the vinegar and seasonings to taste. mix well and remove. serve warm.


chef's variation:

try a similar recipe with chicken fingers, paneer fingers, baby potatoes, etc

FALAFEL-LEBANESE CUISINE

1cup chickpeas
1onion
2cloves of garlic
1tsp red chilli powder
1tsp cumin powder
oil to deep fry
salt and pepper

soak chick peas over night
put the soaked chickpeas with garlic and onion in the food processor. grind to a coarse paste.
add red chilli powder, cumin powder, salt and pepper to the paste.
shape a tbsp of mixture into balls and flatten them into patties.
deep fry the patties or falafel.
best served hot with tahini paste and salad