Baingan ke Kabab (Kabab of Eggplant) Recipe

Ingredients:

2	large eggplant, baigaan
1	medium Onions
2	cloves garlic (crushed)
1\2	cup bread crumbs
2	tablespoon coriander leaves, chopped
1\2	cup cheese, grated
1\4	cup flour
1	teaspoon salt
1\2	teaspoon pepper
-	- bread crumbs for coating
-	- oil for frying
1	- egg, beaten

Method:

1. Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
2. Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh between the palms.
3. Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
4. Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
5. Heat oil in a frying pan and fry 3-4 kababs at a time.
6. Serve hot.
   

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.

Serving Options:

Serve Hot Try Raita with this dish.

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Chum Chum (Chumm Chumm) Recipe

Ingredients

4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence

Method

1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera).
4. Carefully drop in the chum chumCook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.

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Thai Chicken Saté ( Gai Sate ) Recipe

INGREDIENTS

500g lean chicken or pork
1/2 cup ordinary milk
3-4 cloves of garlic
2 tbs yellow curry powder
2 tbs oyster sauce
2 tbs sesame oil
2 tbs Thai seasoning sauce
1 1/2 tbs cilantro seeds (coriander seeds)
1 tbs chopped fresh ginger
1 tbs turmeric
1/2 ts salt
chicken stock cube
barbecue sticks (bamboo)

How to Make Chicken Satay

Slice chicken thinly to form flat pieces for the skewers (not chunky) cooks quick - stays tender

Now you crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée) traditionally a pestle and mortar is used, a blender can be used with care

Now mix all the ingredients together in a large bown and leave to stand for at least 3 hours

Cooking:

1. After the chicken has had 3 hours to marinade, thread them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat.
2. Place them onto a mature barbecue, turning regularly and basting them with coconut milk as you turn, this will give them a lovely flavor and colour when done.
3. Remove and serve hot for your guests, you can have yours as you’re cooking, afterwards the kids (adult males) can play sword fights with the sticks.

Note:

There are two side dish sauces that complete this recipe, we split them up because it makes it easier to follow. The sauces can also be used for other dishes.

Serving:

Serve with Khwanjai’s Satay Sauce (Nam Jime Satay) in a side bowl

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Tom Yum Goong (Sour and Spicy Shrimp Soup) Recipe

Ingredients

6-9 peeled and deviened large shrimps (leave the tails on)
1 stalk lemon grass (crushed and cut into 3 pieces)
4 fresh kaffir lime leaves
4-6 crushed hot chillies
3 tablespoons lime juice
2 tablespoons fish sauce
1 medium tomato (cut into 4 wedges)
1/2-1 cup sliced fresh mushrooms
4 coriander leaves
1/4 cup sliced fresh galangal
3 cups water or clear broth

Preparation

1. Heat the water in a pot.
2. When it is boilling add the lemongrass, galangal, tomato, mushrooms and shrimps.
3. When the shrimps turn pink add hot chillies and kaffir lime leaves.Wait about 20 seconds and then turn off the heat.
4. Add the fish sauce, lime juice and coriander leaves and serve while still hot.
   

Tips

• Make sure that you use fish sauce not soy sauce.
• Don't forget to add tomato.It makes soup more delicious(Some recipes don't have it)
• The time to add lime juice.
• Don't let the shrimps too ripe.
  

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Put Kaprow Mu Khai Dow ( Fried Pork, Basil and Egg) Recipe

Ingredients

200 gms pork meat
1 Onion
1 Egg
1 Tablespoon Light Soya sauce
1 Tablespoon Oyster Suace
1 Teaspoon Fish Sauce
1 Teaspoon Sugar
2 Tablespoon oil
A pinch of pepper
5 Bird chillis
5 Large red chilli
3 Garlic Cloves
5 Kaprow Basil leaves

Preparation

1. Clean the pork meat and chop it into small bite sized pieces.
2. Slice the onion finely.
3. Peel and chop garlic and chilli until fine
4. Fry garlic and chilli in hot pan with oil until the garlic aroma comes out.
5. Add the pork and fry it until cooked, add the onion and ingredients.
6. Add kaprow basil and a pinch of pepper.
7. Fry for a few minutes long until the onions are soft, then set aside on a serving dish.
8. Clean the pan and heat some more oil.
9. Fry the egg,the egg is usually served sunny side up.

Serve with

• Hot Thai Fragrant Rice
• Cucumber and tomato slices

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Coconut Garlic Potatoes ( Man Cuwer Ga Ti) Recipe

Ingredients

1 Kg Potatoes
100 gms Onions
8 Cloves Garlic
4 Tablespoons Oil
Salt to taste
100 ml Coconut Milk

Preparation

• Peel and place the potatoes in a pan of boiling water, simmer until half cooked. (Approx 10-15 minutes).
• Drain and chop the potatoes into cubes, then salt to taste.
• Fry the potatoes in the oil until they start to brown
• Chop the onion and add to the pan.
• Crush the garlic cloves, add to the pan and continue frying.
• Once the onions are cooked, add the coconut milk and heat to just warm it through.
• Serve garnished with coriander leaves or chopped spring onions.

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