Ingredients for Steam Fish

• 2 lemongrass stalks, bruised and cut in half
• 2 x 200g white fish fillets (e.g. barramundi, snapper, cod, halibut)
• lime slices, to serve
• coriander leaves ,to serve
• 1 red chilli, finely sliced, to serve
• sea salt
• steamed rice to serve
• Spicy Lime & Garlic Sauce:
• 4 birds’ eye chillies, roughly chopped
• 2 coriander roots, roughly chopped
• 4 garlic cloves
• ½ tsp sea salt
• ¼ cup chicken or fish stock
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 tsp sugar

Step By Step Instruction of making the steam fish

STEP 1 – For the spicy lime and garlic sauce, use a mortar and pestle to pound the chillies, coriander roots, garlic and salt to a rough paste. Transfer to a bowl and mix with the stock, fish sauce, lime juice and sugar.

STEP 2– Place the lemongrass on a plate large enough to fit your pieces of fish but small enough to fit into your wok or a large deep frying pan with a lid. Place the fish on top of the lemongrass. Season the fish with salt.

STEP 3– Fill your wok or frying pan about ¼ full with water and bring to a simmer. Make a trivet out of foil by scrunching it up into a rough cylinder and coiling it around into a circle. Use tongs to place the foil trivet into the simmering water. Place the plate of fish on top of the foil and push down to secure (the water level should be below the plate). Cover with a lid and steam for 5 minutes. Then remove the lid and pour the spicy lime and garlic sauce over the fish. Replace the lid and steam for a further 6-7 minutes or until the fish is cooked through.

STEP 4– Carefully remove the plate of fish from the pan. Garnish with lime slices, coriander and chilli slices. Serve hot with steamed rice.

Please Note

You can swirl a hot oil on the top, for which you can keep all the fragrant ingredients like fresh coriander leaves, ginger julienne, on the top of the fish and pour the extremely hot oil from the top which will give a very delicate flavor in the steam fish.

Ingredients for making the Nachos

• 1 Can Baked Beans
• 1 tbsp Tomato sauce
• 1 tbsp sour cream
• 100g mozzarella cheese (grated)
• flavored nachos chips (Doritos or other)

• In a small pot, pour in the can of baked beans, stir a little to heat it up.
• Add the tomato sauce and sour cream, stir until color is even and no sour cream flakes can be seen.
• Keep stirring until it is almost boiling or a little bubbling.
• Turn off heat to cool a little.
• Arrange some nachos on the plates, whatever u desire.
• Scoop the bean mixture onto the chips, distributing evenly on the plates.
• Sprinkle the grated mozzarella on top and pop the plate(s) into microwave for 1 minute for cheese to melt.
• Once the Nachos are ready served immediately, (Option 2) or need not to spread the mixture on the top, or else they will get soggy.

NOTES

As soon as tomatoes & bean mixture is scooped on the chips, put on cheese immediately and heat it under the salamander or micro wave it. Delay will in-result to get the nachos soggy.

Ingredients for making the bread

• 2 tsp dry yeast
• 1/2 cup warm water
• 2 tbsp sugar
• 3 cups refined flour
• 2 tbsp wheat flour
• 1 1/4 cups warm water
• 3 tbsp butter cold
• 1 tsp salt

For making the Sandwich

• 100gms Cooked Bacon,
• 20 gms mayonnaise,
• 20 gms Dijon mustard,
• 200 gms grilled chicken,
• 1 tsp crushed black pepper

Making of the bread

• In a stand mixer mixing bowl, combine yeast, 1/2 c. warm water, and sugar. Stir until well combined and let stand for about 10 minutes until nice and foamy.
• In a separate mixing bowl, combine flour and vital wheat gluten. Add 1 c. warm water to the yeast mixture (in the stand mixer bowl) and add flour/wheat gluten mixture until combined.
• Attach the bowl to the stand mixer and with the bread hook attachment, mix dough for about 3-4 minutes, adding a little flour if necessary- keeping it a little sticky.
• You want the dough to be sticky enough that it sticks to the bottom of the bowl a little bit, but not the sides.
• After 3-4 minutes, cut up 3 Tbsp. of cold butter into little cubes and add to the mixing bowl and add 1 Tbsp. salt. Mix an additional 5-6 minutes until butter is mixed in to the dough, pull the bread down off the hook if needed throughout the mixing process. Again, you want the dough to be slightly sticky and stretchy.
• Place dough in a large greased bowl and roll around a little to get it greased all around. Cover and allow to rise in a warm place for about an hour.
• Punch dough down and divide into 3 equal pieces (flour your hands if the dough is too sticky for easier handling). Roll out each piece into a 12″ long loaf (like a fat snake). The dough should be the same thickness all the way across. Place on a non-stick baking sheet (I used a silicon baking mat) or a bread form pan. Cover and allow to rise 40-60 minutes, until dough doubles in size.
• Preheat oven to 350 degrees.
• Bake in oven for 12-25 minutes (check at 12 minutes) until bread is golden brown. Remove from oven and lightly run a little cold butter over the top(this will soften it up nicely).
• Allow loaves to cool completely, then serve with all your favorite sub sandwich toppings!

For Filling the sandwich

Slit the bread for making the sandwich from the center, then spread mayonnaise & Dijon mustard to give the punch in flavor, then stuffed with juicy grilled chicken and roasted bacon, seasoned the stuffed ingredients with salt & crushed pepper, on the upper layer and on the bottom of the bread you can add Romain lettuce also for a eye appeal.

Drizzled with balsamic reduction, and Dijon mustard dip, served with tomato ketchup.

Ingredients for making the Lamb Of Rack (Crust)

• 50g fresh white breadcrumb or white bread, torn into small pieces
• 2 tbsp roughly chopped Parsley
• 2 tbsp thyme leaf
• 2 tbsp rosemary leaves, picked from sprigs
• 1 zest of lemon
• 25g grated Parmesan cheese
• 2 tbsp olive oil , plus extra for drizzling
• 2 x 8-bone racks of lamb , well trimmed
• 2 tbsp Dijon mustard
• 20g Zucchini

Making of the bean puree

• 400g can butter bean, drained and rinsed
• 1 garlic clove, chopped
• 6 anchovies fillets
• large rosemary sprig, leaves chopped
• juice ½ lemon
• 8 tbsp extra-virgin olive oil, the best quality you can afford

Method

1. Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
2. Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard. Pack over the herb crust, drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked – this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
3. While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. add into a saucepan to gently heat.
4. For Plating you can decorate it with spooning of bean sauce, and crusted Lamb rack in the center, peel off the Zucchini and make the roundels to put it on the side of the lamb rack.

Please Note

Use the simplest method you can arrange the rack as per your choice, you can add any other side as an bed for example, wilted spinach, grilled vegetables, pasta, risotto etc.

Making of the tomato & cashew paste

1.5 cups chopped tomatoes

10 to 12 cashewsnuts

½ inch ginger – chopped

2 to 3 garlic – chopped

½ cup water

1 green cardamom

• 2 cloves

Ingredients for Paneer Lababdar

200 gms paneer (cottage cheese)

2 tbsp grated paneer

100 gms onion Or ½ cup finely chopped onions

1 tej patta (indian bay leaf)

1 or 2 green chilies – slit

½ tsp cumin powder

½ t coriander powder (ground coriander)

½ teaspoon red chili powder or deghi mirch or kashmiri red chili powder

¼ teaspoon garam masala powder

¼ cup low fat cream – 25% to 35% fat1 teaspoon kasuri methi (dry fenugreek leaves) – crushed

2 tablespoon butter

1 tablespoon butter to be added later (optional)

¼ to ½ teaspoon sugar or add as required

1 or 1.25 cups water

• salt as required

for garnish

1 tablespoon chopped coriander leaves (cilantro leaves)

• ½ inch ginger – julienne

Preparing paste for Paneer Lababdar

• take 1.5 cups chopped tomatoes, 10 to 12 cashews, 1/2 inch chopped ginger, 2 to 3 garlic (chopped), 1 green cardamom, 2 cloves and 1/2 cup water in a small pan. use tomatoes which are not too tangy or sour.
• switch on the flame and simmer this mixture on a low flame.
• cook till the tomatoes are softened. if the water dries up and the tomatoes are not softened, then add about 2 to 3 tbsp water and continue to cook.
• allow this mixture to become warm or cool completely and add to a grinder or blender jar.
• grind to a smooth paste without any cahsews or tomato chunks or pieces. you may add some water if required while grinding. keep this ground tomato-cashew-spices paste aside.

Making paneer lababdar

• heat 2 tbsp butter in pan or kadai/wok. add 1 tej patta and saute for a couple of seconds.
• add 1/2 cup finely chopped onions. stir well.
• then continue to saute as well as stir and cook till the onions become light golden or golden.
• then add the tomato-cashew-spices paste. the mixture will splutter if there is water in it, so be careful. stir very well.
• add 1/2 tsp cumin powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder.
• stir and saute this masala. you will see the masala clumping and gathering around itself.
• saute till you see fat leaving the sides of the masala paste.
• then add 1 cup water. stir very well.
• add 1 or 2 slit green chilies.
• stir and allow the gravy to come to a simmer. then season with salt and sugar.
• add 200 grams paneer which have been cubed. also add 2 tbsp grated paneer.
• stir and simmer the gravy for about a minute.
• then sprinkle 1 tsp kasuri methi which has been crushed along with 1/4 tsp garam masala. stir very well again and simmer for a minute
• add the low fat cream. switch off the flame & stir very well. you can also add 1 tbsp butter to make it more delicious or rich.
• Served hot garnish paneer lababdar with chopped coriander leaves and ginger julienne.
• Serve/goes well with chapatis, tandoori rotis, naan, or cumin rice,veg pulao.

Sarsoon da saag te makki di roti. Best had with some white butter, jaggery.This winter special combination of meal makes everyone drool in winters. As a traditional punjabi dish, saag means green and sarson means mustard.Ingredients of Sarson Ka Saag Aur Makki Ki Roti: Along with a steaming hot makki roti and a dollop of butter or ghee this recipe is a yummy and lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. Granny Special try it out.

Ingredients of Sarson Ka Saag Aur Makki Ki Roti

• Selection of Saag
• 750 gms sarson saag
• 250 gms palak saag
• 250 gms bathua saag
• 2 cups water with a pinch of salt
• 1 1/2 cup makki atta
• 4 Green chilli
• 25 gms ginger
• 2 Onions
• 6 Garlic cloves
• 100 gms ghee
• 1/2 tsp red pepper powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• For Makki ki Roti:
• 1/2 kg makki Atta
• Water (for kneading)
• Ghee (for frying)

How to Make Sarson Ka Saag Aur Makki Ki Roti

1. Preparation of the Saag
2. Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
3. Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
4. Put back saag water and a little fresh water & boil over slow fire.
5. Add green chillies & ginger & cook till saag gets thick.
6. For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
7. Mix into saag & garnish with julienne of ginger fried in ghee.
8. Prepare Makki ki Roti:
9. Knead the makki atta until it becomes a ball, add atta to dry it & knead.
10. Heat the tava and add a little ghee so that it does not stick.
11. Make round shapes of makki roti on chakla & carefully transfer to the tava.
12. Cook with ghee till golden brown.
13. Serve with hot sarson da saag and gur with white butter.

Please Note

Mixed the hot ghee/butter and jaggery together mashed the makki ki roti in this mixture, you will never ever forget this heavenly taste of the said preparation.

Dim sum Literally means” touch to heart”, the server with the steamed crystal shrimp dumplings, commonly known as “xia jiao” or “har gow” in Cantonese, is always the most popular person on the floor. its a delight in the Chinese restaurant that these crescent shaped dumpling in real will win your heart and it’s healthy too.

Fillings of the Har Gow

• 1/2 pound raw shrimp, peeled, de-veined and patted dry
• 1 tsp oyster sauce
• 1 tbsp vegetable oil
• 1/4 tsp white pepper
• 1 tbsp sesame oil
• 1/4 tsp salt
• 1 teaspoon sugar
• 1/2 tsp minced ginger
• 1/4 cup finely chopped bamboo shoot

Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.

Making of the Dough

• 1 cup wheat starch
• 1/2 cup cornstarch (or tapioca starch)
• 1 1/4 cup boiling water (slightly less water if you are in humid climate)
• 3 tsp lard(or oil)

Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly so the mixture quickly turns into a translucent dough.

Method of Making the crescent shaped Dumplings

1.Take the dough and roll into the cylindrical shape then cut the dough in circles.

2. Roll the circles in a small circles and fill the mixture and sealed the in the shape of your desired.

3.Heat the steamer, let the water boil, in the bamboo basket smooth en the edges with little oil or add the banana leave. so the dumpling would not stick on the base of the basket.

4. Arrange the dumpling in the basket and cooked under the steam for 10 to 15 minutes. check the dumpling weather its cooked by inserting the knife if it comes out clean that means its cooked.

5. Served hot garnished with spring onions and sweet chilly sauce on the side.

Hakka Noodles is the staple food at northeast, indonesia, china, Vietnam, Philippines are easy to make at home! These spicy noodles are great for a quick meal. Pair them with your favorite Indo-Chinese recipe to make a complete meal

Ingredients for Hakka Noodles

• 300 grams noodles, I used Ching Hakka Noodles
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 green chili, sliced
• 1 stalk celery, chopped
• 1 medium red onion, 100 grams, sliced
• 1 large carrot, 100 grams, sliced
• 1 large red pepper, 200 grams, sliced, can use mix of green and red
• 3 stalks green onion, chopped + more to garnish
• 2.5 tablespoons soy sauce
• 1 tablespoon rice vinegar, or white vinegar
• 1 teapoon hot sauce, like sriracha
• 1/2 teaspoon sugar, optional
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon salt, or to taste
• pinch white pepper powder
• 1 teaspoon chili oil, optional

Method of Tossing the Noodles

1. Shredded all the veggies before you start making the noodles and keep aside.
2. Boil the noodles according to instructions on the package. if you have instant cooking noodles then you can cook for 2 to 3 minutes.
3. Drain the noodles . Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.
4. In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.
5. Saute for few seconds until the ginger garlic starts to change color or becomes fragrant.
6. Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.
7. Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
8. Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
9. Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
10. Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
11. As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with chopped spring onions.

Please Note

You can serve Hakka noodles with any veg or non veg gravy dish, or you can have it along with soy sauce or chilly paste.there are so many different versions of noodles. in the same preparation you can add chicken, egg, fish, prawns ,meat or any thing else which you want to add.