Almond Honey Milk - Madhur Badam Doodh

In the cold winter months of North India many families wake up to an almond au
lait.   The milk is warming, protein rich and all natural and enjoyed by the whole
family - grandparents, parents and children

Ingredients:
1/2 cup blanched almonds
2 cups milk
1/4 teaspoon of cardamom powder or 1/2 tsp. vanilla.
honey or sugar to taste
Method:
1. Add almonds and water in a blender or food processor fitted with the metal
blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
Add 2 cups of milk and further blend on low speed for about 15 seconds.    Heat the
milk blend to a boil.
2. Pour the mixture through a strainer over a pan.  Press out as much liquid as
possible, then add the cardamom seeds. Stirring constantly, bring to a near boil
over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Add
the sweetener.
3.  Indians will pour the milk back and forth from one pan to another to make the
milk frothy much like a low tech cappuccino machine. The frothy milk is then
served. Nice with a slice of banana as well.

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Curried chips

• Preparation - 15min

• Cooking - 30-40min

Ingredients

• 800 g (13/4 lb) potatoes
• 1 light olive oil
• 1 sesame oil
• 1/2 curry powder, or to taste (choose mild, medium or hot
curry powder to suit your taste)
• Salt, to taste (optional)

Peel the potatoes and cut them into 1 cm x 1 cm (1/2 in x 1/2 in) chips. Rinse
the chipped potatoes thoroughly, drain, then dry them well on a clean tea
towel.

Mix the olive oil, sesame oil and curry powder in a ramekin or small dish.

Place the chips in the ActiFry pan. Drizzle the oil and curry mixture evenly over
the chips. Cook for 30-40 minutes, or until the chips are cooked.

Serve immediately, sprinkled with salt to taste, if desired.

Nutrition information per serving


172 kcal / 721 kJ
• Protein: 3 g 
• Fat: 6 g
• Saturated fat: 1 g
• Carbohydrate: 28 g
• Fibre: 2 g
• Salt: trace

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Shrimp with Snow Peas

• 2/3 lb. tiger prawns
•    Marinade for shrimp:
• 1 1/2 tsp. sherry
• 1/2 tsp. salt
• 1/2 tsp. grated ginger
• 1 1/2 tsp. cornstarch
• 1 tsp. water
•    Seasoning:
• 1 Tb. chicken broth
• 3 Tb. water
• 1/2 tsp. cornstarch
• 3 Tb. oyster sauce (very important)
• 1 Tb. hoisin sauce
•    also needed:
• 1/2 cup vegetable oil
• 1 clove garlic, pressed or minced
• 1/4 tsp. salt
• 1/2 lb. snow peas

 Shell and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns and stir fry until pink. Remove from wok, and place on plate.
Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce. Serve hot with cooked rice.

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Sesame Chicken

• 1 pound boneless chicken (or pork or steak)
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces small mushrooms, quartered
• 1 large green bell pepper, seeded and cut into strips
• 4 scallions, chopped diagonally
•   boiled rice, to serve

     Marinade:

• 2 teaspoons cornstarch
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• few drops of Tabasco sauce
• 1−inch piece fresh ginger, grated
• 1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or
 dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger
 and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry−fry over
 moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the
 meat, reserving the marinade, and stir− fry a few pieces at a time until
 browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add
 the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved
 marinade, and stir over a moderate heat for a further 2 minutes, or until
 the ingredients are evenly coated with glaze. Sprinkle the sesame seeds
 on top and serve immediately with boiled rice.

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Sesame Balls

Sesame Ball Dough

• 2 cups sugar
• 1 tablespoon salt
• 1 1/2 teaspoons baking soda
• 5 1/4 ounces of taro, generously peeled and 
• cut into ½ inch slices crosswise
• one 1-pound bag glutinous rice flour
• grapeseed, corn, or canola oil for deep-frying
• 1 cup white sesame seeds
• Date Filling
• 1 pound dried dates
• ½ cup maltose sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt

To prepare date filling, puree all ingredients in
a food processor until smooth, scraping bowl
as necessary.  Refrigerate until use.
Put the sugar, salt, and baking soda in the
bowl of an electric mixer.  Mix well and set
aside. Prepare a steamer with the water at a
rolling boil.  Add the taro and steam until very
soft, 10 minutes. It should be soft enough so
that if poked with a knife, it will fall apart.
Immediately transfer the taro to the electric mixer
bowl with the sugar mixture and beat with the
paddle attachment on medium speed until the
sugar dissolves and the mixture is pasty.
Meanwhile, bring 1 cup water to a boil. Turn
the mixer speed to low and add the glutinous
rice flour. When the mixture is crumbly,
add the boiling water all at once. Continue
beating the dough until it is soft and only
slightly sticky. Squeeze the dough into a ball,
wrap in plastic wrap, and then refrigerate
until completely cooled.  When cool, shape
the dough into a log 1-inch in diameter   and
cut the log into 2-inch lengths. Flatten each
piece of dough with your palm into a circle,
4-inches in diameter and 1/4-inch thick. Put
1 tablespoon of the date filling into the center
of a circle, then bring the edges together and
pinch shut. Pinch off the excess dough at the
two end points then roll the filled dumpling
into a ball. Repeat with the remaining dough
circles and filling.
Fill a deep, heavy saucepan (at least 6” wide)
with oil to a depth of at least 4-inches. Bring
to 300 degrees. Fill a shallow dish with water.
Roll sesame balls in the water, just enough to
moisten then roll in the sesame seeds. Using
a slotted spoon, carefully lower half of the
coated balls into the oil and cook until they
float, about 5 minutes. Do not disturb the
balls at all when they cook. Carefully remove
from oil and drain on paper towels. Repeat
with the remaining balls.  Serve immediately
or at room temperature.

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Schezuan Noodles

Preparation time: 15 minutes.   Cooking time: 10 minutes.  
“Schezuan” means spice. True to its name, this dish is a delectable blend of spicy 
flavours that are sure to tease your palate.

• 4 cups boiled hakka noodles, page 99
• 2 tsp chopped garlic 
• 1 tbsp chopped celery 
• 2 cups finely sliced mixed vegetables (carrots, capsicum, cabbage, french beans) 
• ¼ cup Schezuan sauce, page 91
• ½ cup bean sprouts
• ½ cup tofu (soya paneer) cubes
• 3 tbsp oil
• 1 tbsp chilli oil, page 102  Salt to taste

1. Heat the oil and chilli oil in a wok on a high flame, add the garlic and sauté till it
turns golden brown in colour.

2. Add the celery and vegetables and sauté for 4 to 5 minutes.
3. Add the Schezuan sauce and cook for another minute.
4. Add the noodles, bean sprouts, tofu and salt and mix well.
Toss for a few seconds and serve hot.

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Orange Beef

• 1/2 Lb. Top round steak
• 2 Tb Sherry
• 2 Tb Cornstarch
• 2 Egg whites
• 6 Tb Peanut oil
• SAUCE:
• 1 1/2 cups Beef stock
• 2 Tb Light soy sauce
• 1 Ts Sugar
• 1 1/2 Tb Cornstarch
• 1 Ts Red wine vinegar

5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste


 Whisk together the sherry, cornstarch, and egg whites until the mixture
 is foamy. Add the beef and toss to coat the pieces well. Set aside.
 Cut meat into 2x2−inch pieces. Heat 4 tbs. Peanut oil in wok.
 Fry quickly, just until crispy and browned, remove to wok rack to drain.
 Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
 to hot oil in wok. Stir−fry until orange rind begins to darken and aroma
 from oil becomes pleasant. Add remaining ingredients and stir until bubbly
 (add more beef stock if too thick). Add fried beef and toss to coat with
 sauce. Serve at once with steamed white rice.

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Mandarin Pancakes

• 2 cups flour
• 3/4 cup boiling water
• 2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
 fork until dough is evenly moistened. On a lightly floured board, knead
 dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
 minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
 pieces. Roll each piece into a ball, then flatten slightly into a pancake.
 Brush top of each pancake with a light coating of sesame oil.
3. Place 1 pancake on top of a second pancake, oiled sides together. With a
 rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
 remaining pairs of pancakes the same way. Cover with a damp cloth to
 prevent drying.
    Cooking:

 1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
  and cook, turning once, until lightly browned and bubbles appear on the
  surface, about 2 minutes on each side. Remove from pan and separate
  into 2 pancakes while still hot. Stack cooked pancakes on a plate while
  cooking remaining pairs of pancakes.

 2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
 oven or wrap in a clean dish towel and steam in a bamboo steamer for
 5 minutes.

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