Veg Clear Soup

INGREDIENTS

• 1 teaspoon oil
• 1/2 carrot finely chopped
• 10 -12 green peas
• 1 onion finely chopped
• 1/2 teaspoon soy sauce
• 1/2 cup cabbage finely chopped
• salt & pepper
• 1&1/2 cup of water

DIRECTIONS

1. In a tava heat the oil.
2. Put the onion in the tava and saute untill golden brown.
3. Now put all the other vegetables in the tava and saute for 2 mins.
4. Keep it aside.
5. Heat the water in a vessel.
6. Put the soy sauce & the vegetables in the water and boil for 3 mins.
7. Add salt and pepper and serve hot with bread toast.


You can add other vegetables if needed

Italian Pasta with Amatrice Sauce

INGREDIENTS

• 2 Tbs (30 ml) olive oil
• 3 cloves garlic, finely chopped
• 1 small onion, chopped
• 1/4 cup (60 ml) dry white wine (optional)
• 1 28-oz (794 g) can tomatoes (preferably Italian plum tomatoes), drained and chopped
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) chili powder
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) dried basil
• 1/2 tsp (2 ml) dried oregano
• 1/4 tsp (1 ml) cinnamon
• Salt and freshly ground pepper to taste
• 1 lb (450 g) dried pasta, such as penne or mostaccioli, cooked according to package directions
• Parmesan cheese, grated

DIRECTIONS

1. Heat the oil in a large sauce pan over medium heat, and sauté the garlic and onion for about 5 minutes, stirring frequently, until the onion is softened.
2. Add the optional wine, tomatoes, and spices, and bring to a boil.
3. Reduce the heat and simmer uncovered for 15 minutes.
4. Ladle the sauce over the cooked pasta and serve with grated Parmesan cheese.
5. Serves 4 to 6.

Arroz a la Mexicana (Mexican Rice)

INGREDIENTS

• 2 cups (500 ml) rice
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 4 cups (1 L) chicken or beef stock
• 1 1/2 cups (375 ml) tomatoes, peeled, seeded, and chopped, or 1 1/2 cups (375 ml) canned tomatoes
• 1/4 cup (60 ml) olive oil
• 1/2 cup (125 ml) frozen or fresh green peas, cooked
• Salt and freshly ground black pepper to taste

Optional garnishes: chili pepper "flowers" (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold water until they curl back to form "flowers"), fresh coriander or parsley sprigs, 1 large avocado, peeled and sliced.


DIRECTIONS

1. Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
2. Heat the oil in a saucepan and sauté the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste.
3. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
4. Mix in the peas and continue cooking until all the liquid has been absorbed.
5. Garnish with the optional garnishes. Serves 6.

Keema Pulao

A mince meat and rice preparation with a rich flavour from India.


INGREDIENTS

Mutton mince	200 gms
Basmati rice (soaked for ½ hour)	1½ cups
Oil	2 tbsps
Green cardamoms	2
Black cardamom	1
Cloves	5-6
Cinnamon	1 inch stick
Pepper corns	8-10
Cumin seeds	1 tsp
Garlic (chopped)	1 inch piece
Onion (chopped)	1 large sized
Green chillies (chopped)	3
Garlic paste	1 tbsp
Ginger paste	1 tbsp
Red chilli powder	1 tsp
Tomatoes (chopped)	2 large sized
Fresh mint leaves (torn)	15-20
Fresh coriander leaves (chopped)	a few sprigs
Salt	to taste
Garam masala powder	1 tsp

DIRECTIONS

1.	Heat oil in a pan, add green cardamoms, black cardamom, cloves,cinnamon, pepper corns, cumin seeds. Sauté for a minute, add chopped garlic, chopped onion and chopped green chillies. Sauté till onions turn golden.
2.	Add mutton mince and cook on high heat for five minutes.
3.	Add garlic paste, ginger paste, red chilli powder, chopped tomatoes and continue to sauté for two to three minutes. Add rice and sauté for a minute or two. Add three and a half cups of hot water, torn mint leaves, chopped coriander leaves and salt. Mix lightly.
4.	Add garam masala powder. Stir and bring the mixture to a boil.
5.	Cover the pan and further cook on low heat for ten to twelve minutes or till the rice and kheema are cooked.
6.	Serve hot.

Armenian Stuffed Eggplant

INGREDIENTS

• 1 c Rice
• 1 md Eggplant
• 1/4c Oil
• 1 Tomato,diced
• 1 Green pepper,diced
• 1sm Onion,minced
• 1 Garlic clove,minced
• Salt to taste
• Pepper to taste
• 1/4 t Basil
• 2 T Butter

DIRECTIONS

1. Cook rice according to package directions.
2. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2"shell.
3. Dice the eggplant meat.
4. Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water.
5. Cover and steam 3 minutes.
6. Drain and reserve.
7. Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender.
8. Add cooked rice and seasonings, and stir to combine.
9. Stuff mixture into the eggplant shells and dot with butter.
10.Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender.
11. Makes two main dish servings.

Virgin Pina Colada

A summer classic, this is cool and refreshing! For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice.

INGREDIENTS

• Unsweetened pineapple juice 24 tablespoons
• Thick coconut milk 8 tablespoons
• Shredded tender coconut flesh 8 tablespoons
• Vanilla ice cream 2 cups
• Crushed ice as required
• Chopped pineapple chunks 8 tablespoons
• Canned cherries 16-20

DIRECTIONS

1. Blend together pineapple juice, coconut milk, tender coconut flesh, vanilla ice cream and ice till smooth.
2. Pour into individual Collins glasses.
3. Serve immediately decorated with pineapple chunks and cherries.

Bean Sprouts Fried in Batter (Pe Thee Pin Pauk Ngabaung Kyaw)

A burmese recipe which is a good appetizer


INGREDIENTS

• 250 g Fresh bean sprouts
• 1/2 cup Chick pea flour
• 1/2 cup Self-raising flour
• 1 teaspoon Salt
• 1 clove Garlic, crushed
• 1/2 teaspoon Finely grated fresh ginger
• 1/4 teaspoon Ground turmeric
• 1/2 cup Water
• Oil for deep frying

DIRECTIONS

1. Wash the bean sprouts.
2. Drain well and pinch off the roots.
3. Make batter by adding all the other ingredients.
4. Add in bean sprouts.
5. Heat oil and when very hot fry spoonfuls of mixture until golden brown and crisp.
6. Drain on absorbent paper.
7. Serve hot.