INDIAN FOODS :

BUTTER CHICKEN
ingredients:100g unsalted butter1 tbls oil2 medium onion finely chopped1 tsp fresh ginger ( finely chopped)2 tsp garam masala2 tsp ground corriander1 tsp chilli powder1 tsp black cumin seeds1 tsp fresh garlic1 tsp salt3 whole green cardamoms3 whole black pepper corn100 ml natural yogurt2 tbls tomato puree8 chicken pieces,skinned150 ml 2/3 cup water2 whole bay leaves150 ml single cream(to garnish fresh coriander and green chilli)

CHICKEN BIRYANI
1 1/2 tsp fresh ginger root 9 finely chpped)1 1/2 fresh garlic crush1 tbls garam masala1 tsp chilli powder1/2 tsp turmeric 2 tsp salt20 crushed green/white cardamom seeds300 ml (1 1/4 cup natural yogurt)1.5 kg chicken ( skinned and cut in to pieces)150 ml / 2/3 cup milk1/2 tsp saffron strands6 tbsp ghee2 medium onion sliced450 g (2 1/4 cup basmati rice)2 cinnamo sticks4 black peppercorns1 tsp black cumin seeds4 green chilliesfresh coriander leaves finely chopped4 tbls lemon juice

CHICKEN JALFREZI
1 tsp mustard oil3 tbls vegetables oil1 large onion finely chopped3 garlic 1 tbls tomatoes puree2 fresh tomatoes 1 tsp ground turmeric1/2 tsp ground cumin1/2 ground coriander1/2 ground chilli1 tsp red wine vinegar1 small bell pepper125 g / 1 cup frozen broad ( fava) beans500 g chicken breast (cut into bite-pieces)saltfresh coriander leaves to garnish

CHICKEN KEBABS
1.5 kg chicken1/2 tsp ground cumin4 cardamom seeds1/2 tsp ground cinnamon1 tsp salt1 tsp fresh ginger root1 tsp garlic1/2 tsp ground allspice1/2 tsp pepper300 ml water2 tbsp yogurt2 green chilli1 small onionfresh coriander leaves1 egg300 ml oilgreen salad leavesand lemon wedges to garnish

CHICKEN KHORMA

1 1/2 tsp fresh ginger root1 1/2 fresh garlic2 tsp garam masala1 tsp chilli powder1 tsp salt1 tsp black cumin seed3 green cardamom1 tsp ground coraider1 tsp ground almond150 ml natural yogurt8 whole chicken breast300 ml oil2 onion sliced150 ml water

CHICKEN TIKKA
1 tsp ginger root (finely chopped)1 tsp fresh garlic1/2 tsp ground coriander1/2 tsp ground cumin1 tsp chilli powder3 tbls yogurt1 tsp salt2 tbls lemon juicea few dros of red food colouring1 tbls tomato puree1.5 kg chicken breast1 onion sliced3 tbsp oil ( to garnish lettucelemon wedge)

TANDOORY STYLE-CHICKEN
8 chicken drumstick150 ml natural yogurt1 1/2 tsp fresh ginger root1 1/2 tsp garlic1 tsp chilli powder2 tsp ground cumin2 tsp ground coriander1 tsp salt1/2 tsp red food colouring1 tbsp tamarind paste150 ml water150 ml oillettuce leaves to serveto garnish onion rings / lemon


LEMON DHAAL

100 g masoor dhaal 1 tsp fresh ginger 1 tsp fresh garlic1 tsp tsp chilli powder 1/2 tsp turmeric425 ml water1 tsp salt3 tbsp lemon juice2 green chillifresh coriader leaves(BAGHAAR) 150 ml oil4 whole garlic cloves 6 dried red chilli 1 tsp white cumin seeds

WHITE LENTIL
100 g urid dhaal1 tsp fresh ginger root600 ml water1 tsp salt1 tsp pepper2 tbsp ghee2 cloves garlic2 red chillies (finely chopped)fersh mint leaves to garnish

ONION DHAAL
100 g masoor dhaal6 tbsp oil1 small bunch spring onion (trimmed&chopped)1 tsp fresh ginger root1 tsp garlic1/2 tsp chilli powder1/2 tsp turmeric300 ml water1 tsp salt(green chilli & coriander leaves to garnish)

OIL-DRESSED DHAAL
75 g masoor dhaal50 g moong dhaal450 ml water1 tsp garlic2 red chilli chopped1 tsp salt(TARKA/BAGHAAR)2 tbsp ghee1 onion slicedmixed mustard & onion seeds

DRY MOONG DHAAL
150 g moong dhaal1 tsp ginger1/2 tsp ground cumin1/2 tsp ground coriander1 tsp fresh garlic1/2 tsp chilli powder600 ml water1 tsp salt(BAGHAAR)100 G unsalted butter5 dried red chilli1 tsp white cumin seeds

SPINACH & CHANA DHAAL
4 tbsp chana dhaal6 tbsp oil1 tsp mixed onion & mustard seeds4 dried red chilli400 g can spinach driened1 tsp ginger1 tsp ground coriander1 tsp ground cumin1 tsp salt1 tsp chilli powder2 tbsp lemon juicegreen chilli to garnish

PULAO RICE
200 G basmati rice2 tbsp ghee3 green cardamom2 cloves3 peppercorns 1/2 tsp salt1/2 tsp sffron 400 ml water

PAKORAS
6 tbsp gram flour1/2 tsp salt1 tsp chilli powder1 tsp baking powder1 1/2 white cumin seeds1 tsp pomegranate seeds300 ml waterfresh coriander leaves finely chopped
vegetables of your choice:cauliflower, onion, potatoes, aubergines, fresh spinach leavesoil for deep fry.

SAMOSA
pastry:100 g self raising flour1/2 tsp salt40 g cold butter 4 tbsp water
filling:3 medium onion1 tsp fresh ginger1 tsp fresh garlic 1/2 tsp white cumin seeds1 tsp mixed onion & mustard seeds 1 tsp salt1/2 red chilli2 tbsp lemon juice2 small green chillioil for deep-fry.
RICE PUDDING
75 g basmati rice1200 ml / 5 cups milk8 tbsp sugarchopped pistachio nuts for decorated


HOT SPICY LAMP IN SAUCE
ingredients :175 ml (3/4 cup) oil1 kg lean leg of lamb ( cut into large pieces1 tablespoon of garam masala5 medium onion (chopped)150 ml (2/3 cup) yogurt2 tbspoon tomato puree2 tsp ginger root (finely chopped)2 teaspoon garlic crushed1 1/2 tsp salt 2 tsp chilli powder1 tblspoon coriander powder2 tsp ground nutmeg900 ml ( 3 3/4 cup water)1 tablespoon ground fennel seed1 tablespoon paprika1 tablespoon gram flour ( channay flour)3 bay leaves1 tablespoon plain flour( naan bread or paratas to serve)
METHOD :
1. Heat the oil in the a pan and add the meat and half of garam masala, stir fry the mixture for 7 to 10 minutes until the meat is well coated. using the perforated spoon, remove the meat and set a side2. add the onion to the a pan and fry until golden brown,return the meat to the a pan reduce the heat and leave to simmer,stirring occasionlly3. in the separated bowl, mix the yogurt and tomato puree, ginger, garlic, salt, chili powder ground coriander, nutmeg and rest of garam masala, pour of this mixture over the meat and stir fry, mixing the spicy well in to the meat for 5 to 7 minutes4. add half of the water then the fennel, paprica and gram flour,add the remaining water and the bay leaves, lower the heat and cook for 1 hour5. mix the flour in 2 tblspoon of warm water and pour of this mixture over the curry, garnish wit the chilli and the coriander
LAMB CURRY IN A TICK SAUCE
1 kg lean lamb ( with or without bone ) 7 tablespoon yogurt 5 tablespoon almond powder 2 teaspoon garam masala 2 teaspoon gresh ginger root ( finely chopped) 2 teaspoon fresh garlic (crushed) 1 1/2 tsp chilli powder 1 1/2 tsp salt 300 ml 1 1/4 oil 3 onion ( finely chopped) 4 green cardamoms 2 bay leaves 3 green chilli ( chopped ) 2 tablespoon lemon juice 400 g can tomatoes 300 ml 1 1/4 cup water fresh coriader leaves ( chopped)
LEAN LAMB COOKED IN SPINACH
300 ml 1 1/4 cup oil 2 mediumonion sliced 1/4 bunch fresh coriander 3 green chilli chopped 1 1/2 tsp fresh ginger root ( chopped) 1 1/2 fresh garlic 1 tsp chillin powder 1/2 tsp turmeric 450 g lean lamb 1 tsp salt 1 kg fresh spinach or 15 oz can spinach 700 ml 3 1/4 water ( chopped fresh red chilli for garnish )
Chicken Tikka Recipe
Ingredients :
750g Chicken thigh fillets1/2 medium Onion, chopped2 cloves Garlic, crushed1 tablespoon Grated fresh ginger2 tablespoons Lemon juice2 teaspoons Ground coriander3 teaspoons Ground cumin3 teaspoons Garam masala1/2 cup Yoghurt1 teaspoon salt
Method :
Soak 12 skewers in the water. Cut the chicken into cubes of about 3 cm. Place the onion, garlic, ginger, lemon juice and spice in a food processor and process until they are chopped finely. Add the yoghurt and salt and process briefly to combine. Thread the chicken pieces onto the skewers. Place the skewers in a large baking dish; coat the chicken with the spice mixture, and marinate for at least 4 hours or overnight, covered in the refrigerator. Cook the chicken on a hot barbecue grill or in a large, well greased frying pan over high heat for about 5 minutes each side or until the color turned golden brown and cooked through. BASEN CURRY
1 tbsp basen mixed with water about 2 cupcut the vegetables like ( long beangs, white mirror, potato, lotus, bendi, green chilli, ginger)soak the tamarind and asam flower for a while( in a pot add oil, jeera , methi seeds, ginger and green chilli,add litle hing, 3 tabls basen powder saute until likebrown the colour, then add the basen water mix, bring it to boil, add asam flower, curry leaves, turmeric powder, salt and dry red chilli, tamarind and sugar, add above vegetables, cook it.( make boondi raita and white rice.)

INDIAN FOODS :

INDONESIAN FOODS PICTURES

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THAI FOODS:

Green Chicken Curry
Golden Prawn Puffs
Red Curry Paste
Red Vegetable Curry
Thai Curry Noodle
Tom Kha Gai (chicken and galangal soup)
Tom Yam Soup

( SINGAPOREAN AND MALAYSIAN FOODS )

Abalone in Oyster Sauce
Acar Fish
Ayam Percik
Beef Carambola
Chili Crab
Chili Yong Tau Foo
Curried Noodles with Pork
Drunken Prawns
Fish Steak Curry
Fried Chili Crabs
Fried Chili Tempe
Fried Fish Steaks with Salted Soy Beans
Fried Sambal Fish
Garlic Prawns in Chili Sauce
Lamb Cutlets
Mixed Vegetable Salad
Mixed Vegetables in Mild Curry Sauce
Singapore Fried Rice
Singapore Noodles
Solok Lada
Spare Ribs with Spices
Spicy Hot Prawns
Spicy Prawns Curry
Squid Fried in Sambal
Steamed Crabs with Sauce
Stir Fried Curry Crab
Stuffed Chicken
Wintermelon Soup

BASIC OF INREDIENTS CURRY OF THAI FOOD:

BASIC THE CURRY PASTE (THAI)
DRY CURRY PASTE
2 Dry red long red chillies
2 lemon grass stalks (white part only)
2,5 cm (1inch) piece of galanggal
4-5 garlic cloves
3-4 asian shallots
5-6 coriander roots
1 teaspoon shrimp paste
1 teaspoon ground cumin (dry-roasted)
3 tablespoons unsalted peanuts
CHIANG MAI CURRY PASTE
1 tablespoon coriander seeds
2 tablelspoon cumin seeds
2 dried long red chillies
1/2 teaspoon salt
5 cm (2inch) piece of galanggal, grated
1 lemon grass stalk, white part only
2 asian shallots
2 garlic cloves
1 teaspoon grated tumeric
1 teaspoon shrimp paste
1/2 teaspoon ground cinnamon

GREEN CURRY PASTE
1 teaspoon ground coriander
1 teaspoon ground cumin
8-10 small green chillies
2 lemon grass stalk
2,5 cm (1inch) of galanggal
1 teaspoon kaffir skin or leaves about 4-5
4-5 garlic cloves
3-4 asian shallots
5-6 coriander roots
a handful of holy basil leaves
2 teaspoon shrimp paste

YELLOW CURRY PASTE
3 teaspoon coriander seeds (dry roasted)
1cumin seeds (dry-roasted)
2-3 long dry red chillies
2 lemon grass stalks(white part only)
3 asin shallots
2 garlic cloves
2 tablespoon grated turmeric
1 teaspoon shrimp paste

RED CURRY PASTE
3-4 long dry red chillies
8-10 small red chllies or fresh about 10
2 lemon grass (white part only)
2-5 cm of galanggal
1 teaspoon kaffir lime leaves or skin
4-5 garlic cloves
3-4 asian shallots
5-6 corriander roots
2 teaspoon shrimp paste
1 teaspoon ground corriander(dry-roasted)

MASSAN CURRY PASTE
2 dry long red chillies
1 lemon grass(white part only)
2-5 cm of galanggal
5 cloves
10cm of cinnamon stick
10 cardamoms seeds
1/2 grated nutmeg
6 garlic cloves
4 asian shallots
4-5 corriander roots 1teaspoon shrimp paste

PEANUT SAUCE
2 garlic cloves
4 asian shallots
1 lemon grass stalk
2 teaspoon thai curry powder
1 tablespoon tamarind puree
1 tablespoon chillies paste
160g (1cup)unsalted roased peanuts
375ml (1 1/2cup) coconut milk
2 teaspoon palm sugar

THAI CURRY POWDER
1 tablespoon black peppercorns
2 teaspoon white pepper corns
1 tablespoon cloves
3 tablespoon coriander seeds
3 tablespoon cumin seeds
1 tablespoon fennel seeds
seeds from cardomom pods
3 tablespoon dried chilli flakes
2 tablespoon ground ginger
3 tablespoon ground turmeric.

WESTERN FOODS :

1. Asparagus risotto
2. Asparagus soup
3. Asparagus with parmesan
4. Aubergine with pesto
5. Avocado salad
6. Three colour salad
7. Spaghetti alla carnonara
8. spaghetti all ammatriciana
9. Spaghetti bolognese
10. Pasta spiral (fusili) with meatballs
11. Tortallini wit peas and bacon
12. Canollini with ricota and spinach
13. Quiche lorraine
14. Smoked salmon and asparagus quiche
15. Spinach,leek & gruyere tart
16. Courgette fritata
17. cous cous with roasted pepper
18. Mushroom lasagne
19. Dairy free lasagne
20. Fajitas ( with beef)
21. fajitas ( with chicken)
22. lentil and bacon soup
23. Thin-crust pizza
24. Risotto milanese
25. macaroni and cheese

INDIAN FOODS :

1. Raitas
2. Beef kebab
3. Chana dhall cook with rice
4. Chapatis
5. Butter chicken
6. Chicken biryani
7. Chicken jalfrezi
8. chiken kebab
9. Chicken khorma
10. Chicken tikka
11. Tandoori-style chicken
12. chutney
13. beef khorma with almond
14. Okra/ladi finger
15. Spinach and cheese / palak panir
16. Lamb biryani
17. Dry moongdhall
18. lemon dhall
19. Oil dressed-dhall
20. onion dhall
21. Spinach and chana dhall
22. Naan bread
23. pakoras
24. Paratas stuffed with vegetables
25. poori
26. Potato and peas
27. Tandoori style prawn
28. pulao rice
29. Brown rice with fruit and nut
30. Samosa

INDONESIAN FOODS

1. Nasi Kuning ( yellow rice)
2. Nasi Kebuli ( savory rice with chicken)
3. Nasi Biryani ( rice with lamb, raisins and cashew nuts)
4. Ketupat ( compressed boil rice packets)
5. Arem Arem ( stuff roll of rice)
6. Bubur Manado / tinotuan ( manado porridge)
7. Bubur Ayam ( chicken porridge)
8. Buras ( steam stuffed rice packets)
9. Gulai Bihir ( curry of beef)
10. Dendeng Ragi ( sliced beef with grated coconut
11. Terik Daging ( spice beef)
12. Gulai Otak (curry of beef brain)
13. Rendang (spiced coconut beef)
14. Gulai Kambing (lamb curry)
15. Gulai Dengkul) curry of beef knuckles
16. Daging Bungkus koll ( stuffed cabbages rolls)
17. Rawon ( diced beef cooked in black sauce)
18. Empal ( spicy fried beef sliced)
19. Seamur Pedas ( aromatic chilid beef)
20. Sate Rampai Sari ( spicy beef sate)
21. Sambel Goreng Merah ( chilled stew of beef )
22. Sambal Goreng Kering Hati ( saute of liver with petai
23. Cabai isi ( stuffed hot pepper )
24. Gadon ( steamed meatloaf in coconut milk )
25. Gulai Rebung dengan Kikil ( curry of bamboo shoots and beef tandons)
26. Asem Asem ( sour vegetables casserole)
27. Kang Kung ( stir fried kang kung )
28. Ketoprak ( mixed salad with fried tofu)
29. Kentang sambal kering ( fried spicey matchstick potatoes)
30. Slada Padang ( west sumatra vegetables salad)
31. Sayur oyong misoa ( casserole of squesh and noodles)
32. Acar Kuning ( pickle vegetables )
33. Urap Mentah ( fresh vegetables salad with grated coconut)
34. Kacang Asam pedas / sayur asam( spicy stew of long beans and shrimp )
35. sayur labu seger/sayur asam ( sayur of chayotes)
36. Gudeg putih ( white curry of jackfruit )
37. Pecel ( cooked vegetables salad with peanut sauce )
38. Bakwan ( shrimp and beansprout flitter )
39. Cumi masak manado ( squid, manadonese style)
40. Cumi gulai kuning (curry of squid )
41. Cumi masak kecap (squid cooked in soy sauce )
42. Ikan masak tauco (fish cooked with fermented bean paste )
43. Ikan bumbu bali (spiced fish in red sauce)
44. Sambal udang kering (sambal of shrimp)
45. Kroket udang (shrimp croquettes)
46. Kari ayam ( chicken curry )
47. Hati ayam masak jamur ( chicken liver cooked with mushroom)
48. Ayam goreng kalasan (fried chicken,kalasan style)
49. Ayam kukus segar 9steamed chicken)
50. Ayam rica rica / (grilled chicken manadonese style)
51. Gulai khorma ayam (chicken curry )
52. Ayam panggang bumbu rujak ( grill spice chicken)
53. Laksa ayam ( curry chicken soup with rice noodles)
54. Telur pindang bumbu bumbu areh (spice eggs in thick coconut sauce)
55. Tahu telur ( tofu omelette)
56. Keripik tempe ( chrisp fried tempe)
57. Sambal goreng kering tempe ( spice chrisp-fried tempe)
58. Tahu tauco ( tofu in brown bean sauce
59. Soto ayam ( indonesian chicken soup)
60. Soto jeerohan ( soto of variety meats)
61. Sop kaki betawi ( beef soup from betawi)
62. Soto daging ( beef soto )

DESSERt and SNACK

1. Pastel kari ( curry puff )
2. Lemper ayam ( stuffed glutinous rice roll 0
3. Kroket kentang ( potato croquttes)
4. Biji salak ( salak pits, sweet potatoes balls in coconut cream)
5. spring roll