Instructions

1. In a grinder jar Pulse Grind together raw shrimp, egg, cornstarch, oyster sauce, Shaoxing wine, salt, sugar (if using any) and ground white pepper in a food processor until you have a Thick but Chunky shrimp paste.
2. Transfer to a medium bowl and add in the chopped spring onion greens and panko breadcrumbs. Mix well together.
3. Heat oil in a pan over medium flame. Scoop 2 tablespoon of the shrimp mix at a time and leave them over the hot oil. If you have a cookie or an ice cream scoop, you can use one scoop at a time.
4. You may flattened the scooped prawn cakes a bit from the top using a flat spatula . Cook for 2-3 minutes or until one side is golden brown before flipping. Cook further for another 2-3 minutes before the side is well cooked and turns golden brown in colour.
5. Repeat using the remaining shrimp paste till all the shrimp cakes are done.
6. To Assemble : Take one lettuce at a time. Place a shrimp cake, add a squeeze of lime, a dollop of Kewpie’s Asian Mayo, sprinkle some fried garlic, red chilli flakes or a dash of chilli oil and freshly  crushed All Purpose Seasoning. Roll the lettuce with the filling to form a wrap. Dip into a dipping sauce like a Thai peanut sauce, Vietnamese Nuoc Cham or sweet chilli sauce for an extra flavour burst.

Instructions

1. In a pan dry roast all the ingredients for the Sikanji other than the black salt, regular salt and the chaat masala. Roast with patience over low flame until slightly darkened and aromatic.
2. Remove from heat, allow to cool and transfer to a grinder jar. Add the black salt, regular salt and chaat masala to the mix. Grind the mix to a semi- coarse powder. You may also use the mortar and pestle if you have one at home. Store in an airtight container.
3. Crack open the hard shell of the Bael fruit and scoop out all the fibrous pulp into a bowl.
4. Add 2 cups of water to the pulp. Let it rest for 10 minutes or so. Next use your hand to mash the pulp thoroughly to separate and remove all the fibres and the seeds from the juice.
5. Pass the mixture through a sieve or fine mesh to enable drain out the juice of the Bael into a separate bowl. Press the pulp with the back of a spoon or ladle to extract every drop. Discard the remaining seed and fibres.
6. Now, distribute the juice in 3 or 4 tall glasses. The juice should fill no more than half the glass.
7. Add a few of the roughly chopped mint leaves, distribute the lemon juice, jaggery and 1/2 tsp each of the Sikanji masala. Stir vigorously to combine all the ingredients well.
8. Lastly add the ice cubes and top it all with the chilled fizzy Soda.
9. You may add some more Sikanji Masala on the top or a couple of mint leaves if you like. Sip and enjoy your soothing and cooling Bael Sikanji

Instructions

1. Cut the broccoli into florets, by trimming off the thick stem and chopping them into halves or quarters, depending on the desired size.
2. Wash the florets and drain.
3. Blanch them in boiling water for 40-60 seconds, before draining the florets and soaking them immediately in ice cold water. Drain after a short while and pat dry.
4. In a large mixing bowl, mix  and combine well the rest of the ingredients using a whisker or a large spoon/spatula.
5. Add the florets and mix to cover each of them properly with the marinade. Cover and refrigerate for 30 minutes.
6. In the meantime line your baking tray with parchment paper or butter paper. Pre-heat your oven to a 180°C 360°F.
7. Place the florets on the baking tray in one layer and spray some oil or brush them with some melted butter.
8. Bake in the oven in 180°C or 360°F for 12-15 minutes or until edges are brown and broccoli florets turn tender crisp. Please Remember to Flip the florets half way through the cooking time. You may also Air Fry the marinated broccoli florets for 10-12 minutes at 200°C or 390°F.
9. Remove and serve immediately. You may sprinkle some chaat masala or gently squeeze some lime over your Broccoli Malai Tikkas. Can accompanied with chutneys or dips of your choice.

Instructions

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. In a deep bottom pan or wok, heat the vegetable oil over medium heat. Add the minced garlic along with the onion. Saute for 1-2 minutes until fragrant.
3. Next add the chicken mince, broccoli florets and stir fry for 4-5 minutes or until vegetables are tender crisp. Ensure the chicken mince is cooked through.
4. In a small bowl, mix the soy sauce, oyster sauce, black pepper, stock and sugar. Pour the sauce into the pan, stir well to coat the meat and vegetables evenly.
5. Now add the cooked udon noodles, the bell peppers and bok choy to the wok. Toss everything together until the noodles are well coated with the sauce and heated through, for about 2-3 minutes.
6. Add in the chopped spring onions greens and remove from heat.
7. Garnish with sesame seeds if desired, and serve hot.

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic, grated ginger, sliced bell pepper, and Thai red chillies. Cook for another 2-3 minutes until fragrant.
3. Stir in the fish or light soy sauce, followed by the coconut milk and fish fillet and the stock. Now, bring to a gentle simmer.
4. Once the soup is simmering, add the lime zest and juice.
5. Next add the fish fillet to the pan along with salt to taste. Cook over medium-low heat for about 5-7 minutes until the fish is opaque and breaks into flakes easily with a fork.
6. Stir in the bok choy, green peas, bell pepper (if you are using any) and cook for an additional 2-3 minutes.
7. Ladle the coconut lime fish soup into individual bowls and serve immediately. Top with fresh cilantro and lime wedges on the side.

Instructions

Instruction for the Red Chilli Thecha :

1. Heat 1 tsp oil in a pan. Once hot add the cumin seeds along with the garlic cloves. Lightly stir for a bit.
2. Next add all the remaining ingredients other than the lime juice and stir lightly over medium-low flame for a few more minutes.
3. Next add the roasted peanuts to the pan. Stir for a  minute before switching off the heat. Allow to cool.
4. Once cool, transfer to a grinder jar along with salt. Coarsely grind the ingredients together.
5. Lastly add the lime juice and mix well and transfer your Red Chilli Thecha to a bowl.

Instruction for the Sabudana Thalipeeth  :

1. Wash and rinse the sabudana (sago pearls) 3-4 times with enough water to remove the starch.
2. Soak the sabudana in just enough water to cover them. Set aside for at least 3-4 hours. Once done the sabudana should mash easily when pressed with your fingers.
3. Now transfer the Sago pearls to a mixing bowl along with the mashed potato, the Red Chilli Thecha and salt.
4. Mix well,  thoroughly and smoothly using a potato press, tablespoon or simply your hands. All the ingredients should be blended evenly.
5. Divide the sabudana-red chilli thecha mix into 5-6 equal sized balls.
6. Heat a flat bottom pan and brush it with ghee or oil. In the meantime, take one of the sabudana balls, place it on a greased parchment paper, wax paper or even foil paper.
7. Flatten the ball into a flat round disc like shape with the help of your fingers. Ensure there are no cracks.
8. Once flattened out, make a small hole in the middle using your finger or the back of a teaspoon.
9. Next invert the flattened sabudana disc over the pan, pulling out the wax, parchment or foil paper along the way. Cook over medium-low flame. Add ghee or oil to fill of the central hole, the ghee will spread inside by itself.
10. Cook slowly taking time for crispy result also to prevent the Thalipeeth from breaking while flipping.
11. Once golden, flip sides and cook for another 2-3 minutes, until crisp and golden.
12. Serve hot accompanied by some raita or your favourite dip or chutney.

Instructions

1. In a blender jar blend the blanched spinach to a puree.
2. Transfer the puree to a mixing bowl along with all the other ingredients mentioned other than the oil.
3. Mix well together uniformly.
4. In the meanwhile, Pre heat the waffle maker.
5. Brush lightly with oil. Place the spinach mix using a spoon or ladle.
6. Close the waffle maker and cook for 7 -10 minutes or until golden and crisp. Do not open early.
7. Once done, serve your savoury Spinach Waffle immediately. You may serve along with your favourite chutney or dips. I love to team it with a lightly spiced salsa or some whipped hung curd along with jalapeño and fried minced garlic.

Instructions

1. Wash and clean chicken. Pat dry with paper towels. Cut chicken into bite-sized pieces and transfer them to a bowl. Marinate the chicken with all the ingredients under Ingredients for Marination. Cover and keep  aside for 15-20 minutes.
2. Mix together the Sauce Ingredients in a bowl and set aside ready to be used.
3. Heat 2 tbsp of oil in a deep bottom pan. Stir fry the marinated chicken until they are 80% cooked. Take them out and set aside.
4. Add in the remaining 2 tbsp of oil to the pan.  When oil is hot add in the vegetables, that is, bell peppers, onion and zucchini. Stir over high flame for a couple of minutes before adding in the minced ginger and garlic. Give it a quick stir before adding in the dried red chilies.
5. Saute until the dried red chilies release a spicy aroma. The garlic should be lightly fried and is light brown in colour. Add in the chicken back to the pan. Stir frequently before adding in the roasted peanuts.
6. Now add the sauce and  keep stirring continuously until the chicken is nicely coated with the sauce. Add in the spring onion (scallion) and the sesame oil (if using any) and give it a good toss.
7. Dish out and serve immediately paired with steamed rice, fried rice or noodles of your choice.

Instructions

1. Heat the oil in deep bottom pan over medium heat. Add the onion, green chillies along with the garlic and sauté for a minute or two, stirring frequently.
2. Now add the fresh, shelled peas, coconut milk, and the vegetable broth to the pan. Once it starts boiling, reduce the heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Take off from the heat to cool for a bit.
3. Use a hand blender to puree the soup, or you may transfer to a blender jar and blend until smooth.
4. Transfer the blended soup back to the pan and reheat it over low flame. Finish off by adding butter and season with salt and black pepper according to your taste. Serve hot.

Instructions

Instruction for the Curry Paste :

1. Grind all the ingredients into a smooth paste using a blender or food processor. Add a little water while blending. Set aside.

Instruction for the Chicken or Vegetable Stock :

1. In a deep bottom pan, make the Chicken stock by adding the chicken pieces, diced carrots, onions, coriander stems, ginger, garlic, water. Replace chicken with vegetables  if you want a vegetable stock instead
2. Once water starts boiling, cover and cook on sim till chicken is cooked.
3. Remove from heat and cool. Strain the stock and keep ready for use.
4. Shred or cut the cooked chicken in pieces to be used for topping.

Instruction for the Coconut Broth :

1. Use a mortar and pestle to lightly crush the lemongrass for the broth.
2. Heat oil in a large pot or wok. Add the garlic and sauté lightly. As the garlic turns golden in colour, add the onion or shallots, fresh red chilli and curry leaves.
3. Sauté for 2-4 minutes until slightly translucent. Now add the ground curry paste and cook over a medium flame for 5 mins or until the raw aroma disappears.
4. Add the gram flour to the pan. Stir well to combine. Cook for 2 more minutes or so, stirring constantly.
5. Slowly add the chicken or vegetable broth and keep mixing until there are no lumps.
6. Add the vegetables, salt and cook on medium-low flame for 10 – 12 mins. Let the flavours infuse well in the broth. Next add the thick coconut milk and the sugar (if you are using any). Stir and mix well. Check for the seasoning one last time before you turn off the flame. Set aside to serve.

Instruction for the Noodles :

1. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
2. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.

To Assemble :

2. In a stockpot, bring water to  a boil. Add some salt and oil to the water to prevent noodles from sticking.
3. Cook for 3-4 minutes or until the noodles are about 85% done and not too soft. Drain the noodles in a colander and give it a good rinse under cold running water and set aside.