Collection of 40 Famous, Cultural and Authentic Asian Dishes
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Description
If you are in a mood of
making original Asian dishes at your own kitchen, this book is the perfect for
you. It covers the most famous dishes of three major cuisine areas of Asia
·
The South West
Asia
·
The North East
·
The South East
Asia
This cookbook covers
Asia top 40 original recipes that are divided into different categories like
Vegetables and Lentils, Meat dishes, Sea Foods, Salads, and Desserts so that
you can easily select the required recipes according to your mood. This book is
a perfect guide for you to learn the basic method of Asian cooking. We have
tried our best to cover wide variety of flavors and ingredient from all three
Asian cuisines. This book also covers cultural, traditional and party dishes.
You will surely fall in love with the book after trying quick stir veggies,
fried fishes, super snakes and rice varieties.
Don’t waste more time
in reading, simply grab this book and transform your kitchen into Asian
kitchen.
Introduction
Here you will learn the
basic method of cooking the various Asian dishes that go to make up a menu for
either Asian family or party meals. The preparation of each dish in this book
is quite simple to follow - no special equipment is required, and the
ingredients are all readily available so you can entertain your friends in real
Asian style by serving an exotic banquette from any of the menus.
Try the quick
stir-fried dishes, which are fun to make and take very little time. They
produce most attractive super snakes. Stir-fry cooking brings out the most
delicate flavors, and there are other interesting tastes, experiences such as
savory dishes which are also sweet.
If you are searching
for Asian taste, spice and flavor this book is for you because it covers wide
varieties of 40 Asian dishes like
·
Vegetable and
Lentils
·
Meat Varieties
·
See Foods
·
Salads
·
Sweet and
Desserts
This book concentrates
on those dishes which are much more down to earth, much more rewarding to
prepare, and which can be cooked from raw materials.
Simply grab this book
and transform your kitchen into Asian kitchen.
Mix Vegetable
Initially, mix vegetable was only a winter delight
in Pakistan, but now almost all vegetables are available year round so you can
cook these nutrients pack any time. I still prefer fresh vegetables for this
dish as it adds unique taste to it. Mix vegetables have many advantages - it
reduces bloating, improves resilience to stress and minimizing heart disease.
Besides all these advantages, it tastes superb and feels very light on the
stomach.
Makes: 4
- 5 serving
Total Prep Time: 45
minute
Ingredients:
• 2 large carrots cut in cubes
• 1
cup cauliflower
• 1
cup broad Beans
• ¼
oz. salt
• 2
oz. tomato paste
• 2
onions chopped
• 2
Anise seeds
• 1
stick of Sinnamon
• ¼
oz. turmeric powder
• 2
green cardamoms
• ½
oz. cumin seeds
• 2
oz. poppy seeds
• ¼
oz. crushed red chilies
• 4
green chilies, crushed
• ½ cup tamarind paste
• ½
cup Oil
Preparation:
1. Heat up
the oil in a large pot.Once the oil gets hot, add onions to it.
2. When
onions change its color into light golden then add anise seeds, Sinnamon,
turmeric powder, green cardamoms, white cumin seeds, poppy seeds, crushed red
chilies and crushed green chilies.
3. Fry all
spices for 1 minute with low flame, then add tomato paste and fry itfor 2
minutes.
4. Now add
all the three vegetables (cauliflower, carrots and broad beans) in the pot. Mix
all the vegetables gently and then cover the pan for 10 minutes.
5. When
vegetables get cooked, add tamarind paste at the end.
6. Mix
veggies for one minute.
7.
Now yummilicious mix vegetables are ready to serve with chapattis and
zeeraraita.
Vegetable Biryani
Vegetable Biryani is one of the most famous recipes
of Indo-Pak region, with appetizing appearance and amazing taste. The rice is
blended with cauliflower, carrots, peas, and capsicum and cooked with spices.
This combination produces great taste, and it becomes irresistible when served
with curd.
Makes: 4
- 5 serving
Total Prep Time: 50
minute
Ingredients:
• 2
cups Cauliflower, cut in cubes
• 2
Medium size potatoes cut in cubes
• 2
capsicum, cut in cubes
• 2
medium carrots cut in cubes
• ½
cup boiled peas
• 2
large tomatoes cut in cubes
• 2
large size onions
• ½
oz. Ginger paste
• ½
oz. Garlic paste
• ½
oz. Red chili powder
• ½
Cup Oil
• ¼ oz. Turmeric powder
• 2 Cinnamon sticks
• 8 whole black paper
• 6 cloves
• 1 oz. Cumin seeds
• 3 black cardamoms
• ¼ oz. Nutmeg and mace powder
• 2 bay leaves
Preparation:
1.Wash and soak the
rice for 20 minutes and boil it in a large pot of salted water that contains ½
oz. cumin seeds and bay leaves. Cook it for 15 minutes and drain the water out
of it. Keep the rice aside for a while.
2. Now heat the oil in a vessel and add onions to
it. Fry the onions till it becomes light brown.
3. Add cinnamon sticks, black paper, cumin seeds,
black cardamoms and cloves into the oil. Fry the spices for 1 mint.
4. Now add ginger garlic paste, red chili powder,
turmeric powder and fry it again for a minute.
5. Add tomatoes and cover the pan for 3 minutes
until the tomatoes get soft.
6. Now add all the vegetables (cauliflower,
capsicum, potatoes, carrot) and salt in the pan mix it well and cover it. Cook
it for 8 to 10 minutes on a low flame.
7. When the vegetables are cooked, add boiled peas
in the mixture and layer it with the boiled rice.
8. Add some powder of nutmeg and mace on the top layer
of rice. Now cover your vessel tightly and cook the rice for 8 to 10 min with a
very low heat.
9. Mix all the rice and veggies gently.
10. Spicyand delicious vegetable rice is ready.
Serve it with a bowl of curd.
Sour and Spicy Potatoes
If you are in a mood of
having a light but spicy food, this recipe is for you. The hot and sour
potatoes are neither crispy not fluffy but have the right amount of sourness
and spiciness in it. Try it once, and I am sure you will add it to your
favorite recipe list.
Makes:
4 - 5 serving
Total Prep Time:
50 minute
Ingredients:
• 5
potatoes cut into medium pieces
• ¼
oz. garlic paste
• ¼
oz. ginger paste
• ¼
oz. white cumin seed, crushed
• ¼
oz. red chili flakes
• 3 medium tomatoes, finely chopped
• 1.5 oz. tamarind paste
• ½
oz. salt
• 2
oz. Oil
Preparation:
1. Heat the oil in the saucepan. Add ginger garlic paste in it and
fry it for 1 minute.
2. Now add potatoes,
red chili flakes, crushed cumin, salt, tomatoes and half cup of water in the
pan and cover it. Cook the mixture for 20 minutes on a low flame.
3. When the potatoes are
cooked, add the tamarind paste and cook it for another 2 minutes on a medium
flame.
4. Mouth-wateringsour
and spicy potatoes are ready. You can serve it with chapatti or eat it using a
spoon.
Okra Masala
Okra (Lady Finger) is a high fiber
vegetable. A restaurant-style North Indian dry Okra is one of the most liked vegetables.
This is very easy and healthy recipe. I'm sure you will love it.
Makes: 4 serving
Total Prep Time: 20 minute
Ingredients:
• 17 ½ oz. okra, chop into 1-inch piece
• 2
large size onion, chopped
• ½
oz. white cumin seeds
• 5
whole red chilies
• 2
tomatoes, cubes
• 2
green chilies
• ½
oz. red chilies powder
• ¼
oz. dry mango powder
• Salt
to taste
• 2
oz. oil
Preparation:
1. Heat the oil in a wok then put the
onions in it and fry it till it becomes light brown, add cumin seeds and whole
red chilies in it and fry for one minute.
2. Add okra in it andstir it for many
times till its color is changed completely.
.
3.
When they get brown in color, add tomatoes, green chilies, red chilies,
mango powder and salt, stir well and fry it for 3 to 4 minute. You don’t need
to cover the pan.
4. Tasty fried okra is ready. Serve
with cucumber raitaand chapattis.
White Lentil Fry
White
lentil (Dal mash) is also known as shahidaal. It is very famous and spicy daal;
people desire to taste while dining out. This delicious white lentil recipe is
enriched with traditional flavors and aromatic spices. Usually, serve with hot
naan or chapatti for either lunch or dinner.
Makes:
4 serving
Total Prep Time:
35 minute
Ingredients:
• 9
oz. white lentil, soaked for 15 minute
• 1
large onion, sliced
• ½
oz. garlic paste
• ¼
oz. turmeric powder
• ½
oz. chili powder
• 5
tomatoes, chopped
• 4
green chilies, chopped
• ½
bunch coriander
• ½
oz. whole spice powder
• Sliced
ginger, for garnishing
• ½
oz. salt
• ½
cup oil
Preparation:
1. Heat the oil in a wok then put the onions in it and fry till it becomes brown
in color. Nowrinse half onion from the oil and keep them aside.
2. Add garlic and stir for 1 minute, add turmeric powder, chili powder
salt and tomatoes then cover the wok with lid for 3 to 4 minutes
3. Fry all the spices thoroughly until oil appears then add lentil in
gravy and add 1 cup of water in it, stir well.
4.Now cover the wok with slow flame for 15 minutes.
5. Add some green chilies, slicedginger, whole spice powder, fried
onions and coriander in it before serving.
6. Spicy white lentil fry is ready. Serve it hot with chapatis and onion
salad.
Imam Bayildi
(Turkish dish)
Imam
Bayildi is a famous Turkish recipe. It is also one of the most celebrated recipes
in Turkey. The intoxicating smells of this Turkish dish with backed stuff
eggplant supposedly caused the Muslim priest for whom it was made to faint.
Makes:
4 serving
Total Prep Time:60
minute
Ingredients:
• 4
medium size eggplants
• 6
medium tomatoes, peeled and chopped
• 1
oz. almonds, Crushed
• ½
oz. sugar
• 2
medium onions, sliced
• 3
cloves garlic
• ¼
oz. cinnamon powder
• ½
bunch coriander leaves
• Salt
to taste
• 2½
oz. oil
Preparation:
1. Preheat the
oven to 200F and cut the eggplants linearly in half. Line a baking sheet with
foil and brush with olive oil. Spread the baking sheet gently and place the
Eggplants on it and start bakingit for about 20 minutes.
2.
Heat the oil in large lidded skillet then add the onions, garlic and sauté it
for 5 minutes.Add tomatoes, cinnamon powder, crushed almonds sugar and salt.
Cook until it becomes together as a very thick stew then add coriander.
3.
Preheat oven to 200F again.
4.
Arrange the eggplants in the greased baking dish. Fill the eggplants with onion
and tomato mixture. Sprinkle with remaining oil and salt.
5.
Bake for 40 minutes or until it tender.
6.
Imanbayildi is ready. Serve with lots of crunchy bread.
Sweet and Sour Cabbage
This easy and quick cabbage recipe is so old and could be considered
antique recipe, but it is loaded with sweet and sour flavors and is one of our
most popular dishes. It has low calorie, and your family is going to love it.
Makes: 2 - 3 serving
Total Prep Time: 20 minute
Ingredients:
• 2
cups cabbage, cubes
• 1
large onion, chopped
• 1
oz. sugar
• ¼
oz. ginger crushed
• 2
oz. vinegar
• 2
oz. butter
• ½
oz. black paper
• Salt
to taste
Preparation:
1. Heat butter in a skillet, add ginger in it and stir for 1 minute,
then add onions and cabbage and cook over medium heat for 15 minutes.
2. Add sugar, vinegar, black paper and salt, then cook until cabbage is
crisp-tender, about 5 more minutes.
3. Sweet and sour cabbage is ready. Serve it with naan or chapatti.
Vegetable Omelet
Egg is the highly consumed product globally due to its quick and easy making
and rich in proteins. This recipe is really unique as it is blended with
vegetables to add little spice and more nutrients to it. I love this dish
especially with the toast, and the best thing is, you can enjoy anytime in the day
or night.
Makes:4 serving
Total Prep Time: 20 minute
Ingredients:
• 4
eggs
• 1
capsicum, small cubes
• 1
tomato, small cubes
• 1oz.
spring onion, chopped
• 1
cup potato cubes, boiled
• ½
oz. green chilies, crushed
• ½
cup milk
• ¼
oz. red chili powder
• ½
oz. black pepper powder
• ½
oz. coriander leaves, chopped
• ½
oz. Salt
• ½
cup milk
Preparation:
1. Take a large bowl and beat the eggs with salt, pepper, green chilies
and milk in it.
2. Heat the oil in a medium-size
skillet, place the bell peppers and cook for 2 minutes until it tenders then
remove it from the heat.
3. Add all the vegetables to the bowl containing eggs.
3. Heat the oil in the skillet, add the egg mixture and cook for 2
minutes over medium heat or until it gets puffed and lightly browned.
5. Gently move the omelet to help it cook evenly from all sides or
edges. Gently fold one edge of the
omelet over the vegetables then cook for another 2 minute.
6. Put the omelet on a platter. Cut in half and serve.
Scrambled Eggs with Spinach
Scrambles Eggs with spinach is a quick and easy to cook dish. It can be
made in minutes. You can use frozen chopped spinach instead of fresh baby
spinach leaves, or if that’s what you have on hand. Spinach contains lots of
iron, so this is very good for the growth of our kids. If your kids don’t like
to eat spinach, try this I am sure they will request you again and again.
Makes:3 serving
Total Prep Time: 20 minute
Ingredients:
·
35 oz. baby spinach
·
5 eggs
·
3 tomatoes, chopped
·
¼ oz. nigella sativa
·
4 oz. black pepper
·
½ oz. Salt
·
3 oz. Oil
Preparation:
1.Heat the oil in the large skillet, add nigella sativa and sauté it for
few seconds.
2.Add the chopped spinach, tomatoes, salt and pepper to the skillet and
cook, until the spinach is tender and water evaporates from spinach.
3. Whisk the eggs in a large bowl.
4. Add the beaten eggs to the skillet, occasionally stirring, until just
set, about 2 to 3 minutes.
5. Scrambled eggs with spinach are ready. Serve it with parathas.
Cabbage and Potatoes
If you are in a mood of taking something light on the stomach but still
don't want to compromise on the taste this recipe is for you. Cabbages and
potatoes really taste amazing when cooked together. This recipe is also best
for diet conscious people.
Makes:3-4 serving
Total Prep Time: 25 minute
Ingredients:
• 18
oz. cabbage, coarsely chopped
• ½
cup onion, chopped
•
2 large potatoes, scrubbed and diced in ½ inch cubes
• 4
cloves
• ¼
oz. whole coriander
• 4
black paper
• 1
lemon
• 4
whole red chilies
• ½
oz. Salt
• ¾
cup oil
Preparation:
1. Place the heavy skillet on the
stove and pour some oil in it andalso add onions to it. Sauté it until it
becomes light brown in color.
2. Add red chilies, cloves, coriander, black pepper, potatoes, and salt
in it. Fry all ingredients for 3 minutes.
3 Add cabbages, sauté it for 2 minutes then covers the skillet
andcontinues to cook it over medium flame for 10 minutes, until cabbage is
wilted and potatoes are tender.
4. Now squeeze the lemon juice when it cooked completely.
5. Delicious cabbage and potatoes are ready, served it withchapattis.
Cutie Lentils
Mixing different
lentils gives a more interesting flavor. This healthy cutie lentils recipe
comes quickly with pantry ingredients. If you love lentils, then learn how to
make delicious mix lentils recipe in restaurant style. I simply love it that is
served at the restaurant.
Makes:6 serving
Total Prep Time:30 minute
Ingredients:
• ½
cup split yellow pigeon peas
• ½
cup split Bengal gram
• ½
cup whole yellow lentil
• ½
cup split black lentil
• ½
cup whole red lentil
• ¼
oz. turmeric powder
• ½
oz. red chili powder
• ½ oz. allspice powder
• 5
garlic cloves, chopped
• 6
whole red chilies
• ½
oz. Salt
• 1
oz. Coriander for garnishing
• ½
cup Oil
Preparation:
1. Mix all lentils
together in a bowl and wash thoroughly. Soak all lentils for 2 hours.
2. In a large pan add 1litre
water with salt, pepper and turmeric powder and boil it.
3. Add drain lentils in
a boiling water and cook for 15 minutes until they become totally soft.
4. You can add more
water if required. Cook on a low flame. The finished consistency should be like
thick porridge.
5. In a frying pan,
heat the oil on medium flame then add garlic and whole red chilies. Fry until
garlic becomes golden in color.
6. Add the garlic
mixture to the cooked lentils, then add powdered spices and stir frequently.
7. Cutie lentils are
ready. Garnish with chopped coriander and serve it with naan or rice.
MEAT VARIETIES
ShamiKabab
It is the top most favorite recipe of south Asian
countries. The most amazing feature of this recipe is that you can take it for
breakfast, lunch or dinner or even as a snake to entertain the guests.
Undoubtedly, you will quickly fall in love with these little round patties
Makes:6 serving
Total Prep Time:50 minute
Ingredients:
• 16 oz. beef, cut into small cubes
• 9 oz. gram lentil (soaked)
• ¼ oz. ginger paste
• ¼ oz. garlic paste
• 15 whole red chilies
• ½ oz. white cumin seeds
• 1½ oz. Salt
• 1 potato (large size), cut in cubes
•
½ oz. allspice powder
• 3 oz. Fresh coriander and mint leaves.
• 4 green chilies, crushed
• 1 egg
• ½ cup oil for frying
• ½ oz. red chili powder
Preparation:
1. Take a pan and add beef, gram lentil, ginger &
garlic paste, red chilies, cumin seeds, whole red chilies, salt, and potato.
2. Add 3 glass of water to the mixture and boil it
on a low flame.
3. Turns the flame off when all the ingredients are
tender, and water gets dry then allow it to cool.
4. Now put all the mixture in the chopper. Add mint
leaves, coriander leaves green chilies, all spices and egg in the chopper and
mix it well
5. Give it around flat patty shape (Kabab) and then
shallow fry the kababs in hot oil.
6. Delicious Shami kababs are ready, serve it with
rice or chapattis, but always with green chatni or ketchup, and you can also
enjoy it with evening tea.
Lagni Chicken
This recipe of Lagni chicken gives a unique taste to
the chicken which is real worth trying. It can easily take a place of BBQ
chicken and will surely become one of your favorite dishes. Moreover, addition
of almonds makes its taste unique and aromatic.
Makes:6 serving
Total Prep Time:35 minute
Ingredients:
• ½ oz. sesame seeds
• ½ oz. poppy seeds
• ½ oz. white cumin seeds
• ½ oz. coriander power
• 1½ oz. red chili powder
• ½ oz. all spice powder
• ¼ oz. ginger paste
• ¼ oz. garlic paste
• ½ oz. almonds (crushed)
• ¾ cup yogurt
• 50 oz. chicken (cut in pieces)
• ¾ cup oil
• ½ cup water
Preparation:
1. Start this dish by grinding sesame seeds, poppy
seeds and cumin seeds in a grinder, keep it aside.
2. Now take a bowl, add yogurt, spice powder,
crushed almonds, ginger & garlic paste and the prepared grinded powder in
it then stir it well.
3. Marinate the chicken in this mixture for an hour.
4. Now heat the oil in a pan and put chicken in it.
Fry it for 5 minutes and add the remaining mixture in the pan. Add some water in
it and, cook it for 25 mints or till the chicken became tender.
5. The spicy smell and appetizing color will
indicate that Lagni chicken is ready.
Kashmiri Kofta
Kashmiri cuisine is very famous for rich protein and
great tastes. Generally, Kashmiri people serve this dish in marriage
celebrations. It tastes delicious and full of minerals and proteins. Do try
this dish once with fried rice and enjoy.
Makes:6 serving
Total Prep Time:50 minute
Ingredients:
• 34 oz. beef mince
• 4 onions, sliced
• 3 tomatoes, chopped
• ¼ oz. dry ginger powder
• ½ oz. black cumin seeds
• ½ bunch of coriander and mint leaves
• 4 green chilies, crushed
• ½ oz. fennel
• ½ oz. turmeric powder
• 2 green cardamoms
• 2 Black cardamoms
• ½ oz. all spice powder
• Salt to taste
• ½ cup oil
• 1 cup water
Preparation:
1. Grind fennel, green cardamoms, black cardamoms,
black cumin seeds and dried ginger powder in a grinder.
2. Add mince, onions, salt, half coriander leaves,
green chilies and all spice powder in a chopper. Mix them all together and form
into small balls than shallow fry the balls.
3. Now take another pan fry the onions in the oil
till it becomes golden. Then add all the ground spices, turmeric powder. Add
tomatoes in it and cook until tomatoes become soft (gravy).
4. When the color of gravy become golden brown, then
add some water to it and bring it to boil.
5. Now add meatballs and let it simmer for 25
minutes. At last Sprinkle coriander and mint leaves.
6. Kashmiri meatballs (kofta) are ready. Serve it with
naans or rice.
Chicken Chow Mien
Chicken chow mien, easy to cook dish, Chicken, and
vegetables mixed in a simple, sweet and salty sauce will certainly make you
fall in love with this recipe. It isstriking and healthy dish, loaded with 5
different vegetables. Best of all, this recipe comes together in only 20
minutes.
Makes:3 -4 serving
Total Prep Time:25 minute
Ingredients:
• 2 chicken breast, boiled, shredded
• 1 packet Egg noodles
• 1 onion, chopped
• ½ cup mushrooms, sliced
• 1 capsicum, sliced
• 1 spring onion, chopped
• 2 carrots, shredded
• ¼ oz. corn flour
• ½ cup chicken stock
• ½ oz. soya sauce
• ½ oz.
oyster sauce
• ½ oz. black paper
• ¼ oz. salt
• 2 oz. oil
Preparation:
1. First of all, boil salted water and put noodles
in it for a while (5 minutes). Take the bowl and plunge it into cold water and
drain it thoroughly also add 2 spoons of oil in it.
2. Heat the pan again, add 1 oz. of oil and stir-fry
all the vegetables except spring onions (carrots, capsicum, mushrooms) with
some salt and black paper.
3. Heat the oil in another saucepan, add chopped
onion and add shredded chicken. Fry it for 1 minute. Now add some soya sauce,
oyster sauce, black paper, salt, chicken stock, corn flour and spring onions.
When the sauce becomes thick, turn off the flame.
4. In a large tray, pour the cooked vegetables and
chicken sauce mixture on the top of noodles.
5. Delicious Chicken chow mien is ready to serve.
Chicken Chili
One of my favorite
foods to order on a takeout is chicken chili. It is the popular Chinese recipe
with chicken that’s often served as a snake, starter or as a side dish to
noodles or rice. Here is the restaurant style chicken chili recipe. I Hope you
will like it too.
Makes:4 -5 serving
Total Prep Time:20 minute
Ingredients:
• 2 boneless chicken breast halves –
chopped
• 4 cloves of garlic, chopped
• 1 onion, cubes
• 2 carrots, cubes
• 2 capsicum, cubes
• ½ cup peas
• ½ cup cabbage, roughly chopped
• 6 green chilies, cut into strips
• 1oz. soya sauce
• 1 oz. vinegar
• ½ oz. black paper powder
• ½ oz. salt
• 2 oz. corn flour
• 2 cups chicken stock
• 2 oz. oil
Preparation:
1. Heat the oil in a saucepan, add garlic and green chilies,and fry it until
it gets golden in color then add chicken and fry it more for 2 minutes.
2. Add all the vegetables (carrot, capsicum, peas, cabbage) stir fry all
the veggies for 2 minutes then add soya sauce, vinegar, black paper, salt and
chicken stock and mix it well.
3. Adds some corn flour after it starts boiling when it became thick then
switch off the flame.
4. Chicken chili is ready. Serve it with rice.