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Festival Recipes from Asia: An Illustrated Book
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About this ebook
Asia has a huge variety of mouth watering cuisine. Indian, Chinese, Sri Lankan, Pakistani, Nepali, Bangladeshi, and the dishes from several other countries have their special aroma and flavour.
The most significant ingredients in the Asian dishes happen to be the spices and herbs used in them. One can hardly say not to any of the Asian dishes which are not only delicious but also highly nourishing.
In this book, we have included some of the best Asian Festival dishes. Each dish describes in detail the required ingredients and the instructions. Even a first timer can easily cook these dishes without much effort.
Festival Recipes from Asia: An Illustrated Book
Copyright
Introduction
Chapter 1: Steamed Fish (Bhaf Wali Machhi)
Chapter 2: Low Calorie Apple-Cabbage Masala
Chapter 3: Low Calorie Vegetables
Chapter 4: Special Chicken Korma
Chapter 5: Quick Cocktail Sauce
Chapter 6: Bread Banana Pudding
Chapter 7: Cream Chicken Curry
Chapter 8: Chicken Keema (Minced Chicken) with Eggs
Chapter 9: Delicious Aloo (Potato) Chaat
Chapter 10: Delicious Mutton Chops
Chapter 11: Delicious Naans (Turkish Bread)
Chapter 12: Delicious Egg Fried Rice
Chapter 13: Delicious Punjabi Mushrooms
Chapter 14: Yoghurt Kebabs
Chapter 15: Chicken Curry from Sri Lanka
Chapter 16: Stir Fry Chicken
Chapter 17: Chicken Barbecued
Chapter 18: Chicken Rosemary
Chapter 19: Peas Cottage Cheese (Matar Paneer)
Chapter 20: Punjabi Paneer Bhurji (Scrambled Cheese)
Chapter 21: Til Paneer (Sesame Cottage Cheese)
Chapter 22: Delicious Amritsari Paneer (Cottage Cheese)
Chapter 23: Mirchi Paneer (Chili Cottage Cheese)
Chapter 24: Chinese Chili Chicken
Chapter 25: Delicious Punjabi Fish Curry
Chapter 26: Delicious Chinese Wings
Chapter 27: Delicious Shrimp Rice
Chapter 28: Saffron Rice Pulao (Kesar Chawal)
Chapter 29: Delicious Kashmiri Pulao
Chapter 30: Patiala Dal Fry (Lentil Curry)
Chapter 31: Rajma Amritsari (Amritsari Red Beans)
Chapter 32: Delicious Bhindi Masala (Spicy Okra)
Chapter 33: Delicious Mumbai Prawns
Chapter 34: Shahi Khoya Matar (Milk Solids & Peas)
Chapter 35: Goan Fish Curry
Chapter 36: Goan Crab Curry
Author
Students' Academy
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Book preview
Festival Recipes from Asia - Students' Academy
Introduction
Asia has a huge variety of mouth watering cuisine. Indian, Chinese, Sri Lankan, Pakistani, Nepali, Bangladeshi, and the dishes from several other countries have their special aroma and flavour.
The most significant ingredients in the Asian dishes happen to be the spices and herbs used in them. One can hardly say not to any of the Asian dishes which are not only delicious but also highly nourishing.
In this book, we have included some of the best Asian Festival dishes. Each dish describes in detail the required ingredients and the instructions. Even a first timer can easily cook these dishes without much effort.
Chapter 1: Steamed Fish (Bhaf Wali Machhi)
Required Ingredients
One kilogram fish
A little vinegar
Salt to suit your taste
Banana leaves to wrap fish fillets
50 ml of edible oil, groundnut oil preferred
Three lemons
Ingredients for coconut chutney
100 grams fresh coconut
50 grams coriander
6 green chilies
20 grams garlic
5 grams chili powder
15 grams coriander seeds
15 grams cumin seeds
60 ml lemon juice
Salt to Taste
15 grams sugar
Method
First of all, clean and wash the fish properly.
Make fillets of the fish and cut each fillet into two.
Now make horizontal slits on the fish pieces, and then sprinkle a little vinegar and salt and marinate for about half an hour.
Wash banana leaves and trip them.
Now cut coconut into small pieces.
Chop coriander finely.
Remove the seeds from the green chilies and peel garlic.
Make a smooth paste of coconut, coriander, garlic, chili powder, coriander seeds, cumin powder, coriander seeds, cumin seeds, salt, and sugar.
Keep this paste aside.
Stuff fish pieces with this paste and spread the remaining paste on both sides.
Now apply oil on the banana leaves and wrap each fish piece separately in each banana leaf.
Steam these wrapped fish pieces for about half an hour.
Cut lemon into wedges and serve this fish with lemon wedges.
Chapter 2: Low Calorie Apple-Cabbage Masala
Required Ingredients
Two big sliced apples
One big sliced cabbage (preferably red cabbage)
One big chopped onion
Half a
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