PEPPER AND SEA FOOD BROTH(SWISS)

1tbsp butter
1tsp garlic chopped
1tbsp onion
1/2cup prawns
1cup diced boneless fish
1tsp mixed herbs
1tsp chilli flakes
1/2diced carrots
1/4cup green peas
1/2cup diced capsicums
2tbsp vinegar
1/2cup tomato puree
3cups fish stock
2tbsp cream
1/2cup grated cheese
salt and pepper to taste

heat butter in a pan, saute the garlic and onion for a few seconds and in the carrots and peas, prawns and fish and add into the stock, salt, pepper to taste,tomato puree and herbs
further add chilli flakes and vinegar and bring to a boil simmer fot 10mins
add in a little cream and serve hot.
garnish with grated cheese and parsley

chef's variation:

a similar soup can be made with only vegetables of ur choice.
boiled chicken can be used for a non sea food choice

NOODLES-PAD THAI(THAI STYLE)

pad thai
(thai style noodles)

1pkt rice noodles
1tbsp chopped garlic
1cup prawns, shelled and deveined
1egg beaten
2tbsp cubed paneer or tofu
2tbsp roasted peanuts
1tsp sugar
1tbsp soya sauce
2tbsp fish sauce
2tbsp tamarind juice

soak the rice noodles in water for 15-20mins. drain and keep aside.
heat oil in a large wok. add the beaten eggs. scramble and remove. in the same oil add garlic.fry till golden.
add the prawns,cook till it turns pink.set aside.
in the same wok, add the noodles, tofu or paneer,peanuts, sugar, soya sauce, fish sauce, tamarind juice.cook for 4-5mins.
return the prawn and egg mixture to the noodles, mix well.serve hot

NOODLES- LASKA(MALAY)

laska(malaysian style noodles)
1cuo rice noodles(cooked)
1tsp samba oelek
(indonesian chilli paste)
if unavailable use red chilli and garlic chutney
6-8 medium sized prawns
1tsp curry powder
1tsp yello curry paste
4-6kaffir lime leaves or normal lime leaves
2tbsp oil
2cups coconut milk, fresh or ready made

heat oil in a pan.add the yellow curry paste and the curry powder
mix well,add coconut milk,lime leaves and prawns
bring to a boil.
in a large bowl place the boiled noodles,
pour over the prepared mixture. add sambal oelek on top and serve

MIXED RICE RECIPES-NON VEGETARIAN

1.MUTTON BIRIYANI

2cups basmathi rice
1/4kg mutton pcs
1/2cup diced tomatoes
1/2cup onions(cut lengthwise)
8 green chillies
1tbsp ginger garlic paste
sombu,lavangam,pattai a little of each
4 cardamoms
1/4tsp powdered pepper
1/4cup ghee
salt and mint leaves as needed

soak rice for 30mins and wash.
heat ghee in kadai and saute lavangam,pattai,sombuadd the onion, chillies and saute well.
add tomato,ginger garlic paste and saute well.
then add the mutton pcs and add water as neededallow to cook.
when its cooked add rice and add 3cups water andcook in low flame.
when the water has dried add mintleavesserve with onion raitha.


2.LEBANESE CHICKEN AND RICE

100g minced meat
200g chicken breast
1medium onion finely chopped
3 pods garlic crushed
3/4 cup long grained rice
3tbsp olive oil
1tsp cinnamon powder
1tsp red chilli powder1tsp all spice powder
1 1/2 cup chicken stocksalt

wash rice and keep asideheat oil and fry the chicken till it is golden brown on both sides
remove and keep aside
in the same oil fry onions till translucent
add crushed garlic and minced meat and fry over lowe flame for 7-8mins
mix spices and continue to cook for further 3mins
mix in the rice gently into the minced meat taking care that spices mix mixes well into the rice
add stock and mix well
transfer to a baking dishplace fried chicken
cover with aluminium foil and bake at 180deg celsius for 20mins or till rice is done and stock is seperated


3.PAELLA(RICE - SPANISH STYLE)

2cups arborio rice or basmathi rice,
soaked1cup shelled and deveined shrimps
1tsp saffron strands
1onion finely chopped
2garlic cloves minced
5cups chicken stock
2tbsp vinegar
1tsp paprika
4tbsp olive oil

heat oil in a pan.
fry the onions.
add garlic.
add the chicken stock,vinegar, paprika and saffron.
bring it to a boil.
soak the rice for 15mins and drain,
add to the boiling stock.
cook till half done.
add the chicken pcs, prawns.
cover and cook till the liquid disappears and the chicken is cooked.
serve hot