Soups and Stews

1. Heat cauliflower, cashews, water and milk over low flame for 15-20 min. Let it cool. 2. Blend the mixture. 3. Add salt, sugar and pepper. 4. Boil the mixture. Stir in the butter near boiling point. 5. Serve immediately garnished with coriander leaves and roasted cumin.

Heat the oil in a pot and fry the onions for a few seconds. Add the crushed garlic, chili flakes and lamb. Fry again for a few seconds. Add spices and sauté for few more moments. Add all ingredients except the yogurt. Simmer till the lamb is very well done and has absorbed all the flavors. before serving bring the heat to low add yogurt and serve hot.

Pour enough warm water over lentils to cover well, put aside. This is to soak the lentils before cooking. Melt butter and oil in large pan, add chopped onion and celery and cook until transparent. Add ginger cook 1 minute more. Add curry powder, dried red pepper, crumbled, ground coriander, freshly ground black pepper and stir over low heat 2 minutes. Add flour to pan, stir over low heat 1 minute. Add the bullion. Mix well. Stir in the carrots, potatoes and tomatoes and the drained lentils. Reduce heat, simmer uncovered 20 minutes, cover pan, simmer 30 minutes or until vegetables and lentils are tender. Puree in blender or food processor. Return soup to pan, bring to boil. Season the soup with salt according to your taste. Stir in lemon juice and cilantro and simmer 5 minutes more. Reduce heat, stir in coconut milk. Serve hot. Add a few teaspoons of freshly made plain white rice.

Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes. Add the salt and the shredded chicken and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajinomoto and serve hot.

Wash the spinach leaves and discard the thick stems. Boil along with the chicken stock for 8-10 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside. Heat the butter in a pan. Add the chopped onions and sauté on medium heat for 3 minutes or till the onions are transparent. Now, add the plain flour and fry briefly on low heat. Add the salt and pepper. Add now the spinach puree and milk. Simmer on low heat for 5 minutes. Top with fresh cream just before serving.

Finely mince the garlic and half of one of the onions. Heat the cooking oil in a large pot. Add the garlic and onions and brown. Add the beef and salt and sautee until beef is thoroughly browned. Add tomato sauce and enough water to cover the beef. Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs). Meanwhile, cut the remaining onions into wedges (six to an onion). Add the potatoes to the pot and again bring to a boil. Replace the lid and simmer another half hour. Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes. Mix the thickener ingredients in a small bowl. Make sure to get all the lumps out. Bring the stew back up to a boil. Add thickener, stirring constantly until well combined. Simmer another 10 minutes. Serve on plates over steaming hot white rice.

1. Cut cabbage hearts into 1/2 inch by 1 1/4 inch (1 cm by 3 cm) strips. Blanch briefly in boiling water and drain. Halve the mushrooms and discard the stems. 2. Pour the stock into a pot and add the ham, mushrooms, shrimps, cabbage, and salt. Bring to a boil and skim off any foam. Simmer until the cabbage hearts are very tender. Pour into a tureen, sprinkle with the chicken fat, and serve.

Heat the oil in a work over low heat to about 350oF (175oC), or until a piece of scallion green sizzles and moves around when dropped in the oil. Add the eggs and fry until the egg solution bubbles but has not yet begun to brown. Add 4 cups (1 liter) of water. Stir in the salt, MSG, and pepper. Simmer until fragrant. Pour the soup into a tureen, sprinkle with scallions, and serve.

1. Wash the beef and cut into slivers. Mix with 1/2 tsp of the salt, 2 tsp of the rice wine, and 1 tbsp of the cornstarch. Wash and peel the carrot and cut into slivers. 2. Heat the oil in a wok until the oil surface ripples. Add the carrot slivers and stir-fry briefly. Add the stock, cellophane noodles, and 1/2 tsp of the salt, and bring to a boil. Add the beef slivers, 1 tbsp rice wine, vinegar, MSG, the remaining cornstarch-water mixture, and coriander. Return to the boil and pour into a tureen. Sprinkle with the chilli oil and serve.

1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes. 2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. If substituting mushrooms, cut off the stems and cut into thin strips. Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices. 3. Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork. Add the remaining ingredients in III, except for the green onion. Beat the egg well. Set aside. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired. (This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.) *Adjust the ratio of water to chicken stock as desired. ** If using chicken broth increase the amount of red rice vinegar