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International recipes
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Kaviraj Khialani
Chef Kaviraj is the author of Arabic cookery. He is a food designer and hotel, restaurant & corporate consultant. He is a food columnist and critic. Have a question? Click here...
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Chef Kaviraj Khialani presents, simple to prepare international food for lovers around the world. Whether from Germany, Italy or China... these recipes are sure to make you both have a wonderfully romantic dining experience.
Chinese lovers special!
[ Chicken Chinatown ]
Ingredients
Boneless shredded chicken - 1 cup
Chopped garlic - 1 tsp
Chopped ginger - 1 tsp
Sliced onion - 1 small
Oil - 1 tbsp
Soya sauce - 1 tbsp
White wine / Whisky [optional] - 1 tbsp
Shredded spring onion greens - 1 tbsp
Sliced mushrooms - 1 cup
Sliced capsicums - 1 cup
Salt, pepper & ajinomoto [optional] to taste
Method
- Clean, wash and shred the chicken into long strips.
- Marinate with salt, pepper, ajinomoto, wine / whisky, soya sauce and mix well.
- Keep aside for at least 10-15 minutes.
- Heat oil in a wok / pan, sauté the onion add in the mushrooms and chicken, fry on a high flame for a few minutes.
- Add in the capsicums, mix well and remove.
- Serve with boiled rice / veg fried rice.
Chefs variations
- For vegetarians - tofu, mushrooms, brocolli, carrots, beans sprouts etc.
- For non chicken - shredded beef / pork / lamb etc.
- Noodles / pasta can also be combined into the same preparation for a one meal dish.
A date in China...
[ Chinese prawn rolls ]
Ingredients
Prawns - 1 cup
Chopped garlic - 1 tsp
Oil - 1 tbsp
Soya sauce - 1 tbsp
Spring onion greens - 1 tbsp
Chopped onion - 1 small
Beans sprouts - 1/2 cup
Spring roll wrappers - 10 to 12 nos.
Oil to deep fry
Salt, pepper and ajinomoto a pinch
Method
- Shell, devein and wash the prawns well.
- Marinate with salt, pepper, ajinomoto, soya sauce and keep aside for 10 minutes.
- Heat oil in a pan, sauté the onion, add in the prawns and sauté on a high flame for a few minutes and add in the spring onion greens and the beans sprouts. Mix and remove.
- Wrap the filling into the spring roll wrappers and seal with a paste of maida and water and deep fry in medium hot oil and serve hot with Chinese sauces.
Chefs variations
- Veg - carrots, capsicums, cabbage, sprouts, soya bean granules.
- Non-veg - boiled shredded chicken, flaked fish, shredded lamb etc.
An evening in Naples...
[ Fuscilli napolitaine ]
Ingredients
Fuscilli pasta [boiled] - 1 cup
For the napolitaine sauce
Chopped tomatoes - 1 cup
Tomato puree - 1/2 cup
Chopped garlic - 1 tsp
Chopped onion - 1 tbsp
Olive oil / refined oil - 1 tbsp
Fresh / dried basil / oregano herb - 1 tsp
Sliced fresh button mushrooms - 4 to 5 nos
Black / green olives - 2 to 3 nos
Method
- Boil the pasta in sufficient water until just done, refresh with cold water and sprinkle a little oil, in order to prevent them from sticking to each other.
- To prepare the sauce, heat oil in a pan, sauté the garlic, onion, add in the tomatoes, puree and fry, add in the herbs, salt and pepper to taste.
- Add in the sliced mushrooms, cook for a minute add in the pasta, toss well.
- Remove and serve hot garnished with olives, parsley, cheese etc.
Chefs variations
- Try a combo of boneless chicken in the same recipe. Sliced sausages, salami etc is an ideal variety too.
- For vegetarians try cottage cheese, carrots, brocolli, peppers etc.
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