How To Cook 50 Cultural Recipes
Carsa Mehreen
Copyright © 2013 Carsa Mehreen
The author will not be responsible, for the choices you make or the result of the choices you make, when reading this book.
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photography and design by Carsa Mehreen.
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2013-04-02
Dedication
Dedicated to my Father, Hannah and family.
Acknowledgments
Many thanks to fastpencil for the help and support.
INTRODUCTION
How To Cook 50 Cultural Recipes, has been made up of a variety of traditional asia and english homemade dishes. A combination of chicken, meat, fish and vegetable recipes, along with many other ideas for lunch or dinner. Some affordable recipes, using some simple ingredients that make up a simple meal, when you need it.
COOKING GUIDELINES
Note - Depending on what is served with the dish cooked and how much a person eats, serving amounts may vary. Also depending on the brand of product bought, the taste of the dish may vary accordingly. For example some tin of chopped tomatoes are richer in taste then others, this goes for the spices as well eg garam masala some are much stronger then others. If you find the dish turning out too strong or rich, then try one that has less richness.
Some of the products that can make a difference in taste when using different brands, ideally use your favourite food products.
Tin tomatoes
Garam masala
Curry powder
Oyster sauce
Tamarind sauce
Cheese
Tin of tuna
Cut 2 inch both sides etc means that the meat or potato etc, should be cut into cubes measuring roughly 2 inches both sides.
1 x 20g garlic cube = 4 garlic cloves
Oyster sauce found in chinese shops
Heaped spoons used rather then level spoons or use in-between
Deep fat fryer - When frying fritters etc a normal pan topped with oil was used. But if you decide to use a electrical deep fat fryer, use according to instructions. Also goes for the rice cooker.
1 Nest of egg noodles eqivalent to 62.5g serves 1 person
Geera also known as ground cumin
Diameter of pans used - 9-10 Inches
NOTE BEFORE USING THE BOOK
Nut allergy sufferers should take note that some of the ready made foods may contain nuts, so should always check packaging.
Those vulnerable to certain ingredients or those put together should be avoided. If in any case you find that by consuming such ingredients, may cause harm to you do not eat. This may apply to those such as elderly, breastfeeding/pregnant or those with medical conditions that are on strict diets etc.
This book consists of mixing milk with cooked poultry meat or fish, some people would not mix the two and some it may effect, so using dairy product with poultry, meat and fish is totally optional as to whether you choose to include them in the recipe.
Always ensure you practice good food safety regulations/hygiene, when cooking, and ensure poultry/meat is defrosted well, before cooking and fully cooked before serving, and any small bones removed. Wash all meat, rice and vegetables before cooking, and use cooking equipment eg pressure cooker according to manual.
Cooking times may vary depending on the type of source used eg gas/electric, so always cook according to your own initiative, as this is only a general guideline and should also not be seen as a diet guide.
If you have any health conditions, check with your practitioner before eating certain foods, that you should avoid and avoid foods that you are not advised to eat.
All ready made/brand products used, were vegetarian and non alcoholic.
‘All herbs’ written in cooking instructions, applies to the herbs and spices that are written together as follows paprika/fenugreek/oregano etc within the ingredients.
CHICKEN DISHES
half medium onion chopped
handful of sliced frozen mixed peppers
frozen garlic cube
salt
1/2 lb boneless chicken
cold water
3 tbsp chopped tin tomatoes
handful of fresh chopped coriander
2 tbsp mild curry powder
3/4 tsp granulated sugar
pinch of garam masala
a little less than 1/4 tsp geera
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