Fish Cutlet

Ingredients:

• 1 15-oz can of  Jack mackerel
• 2 big onion finely chopped
• 3 green chillies finely chopped
• 1/2 lb potatoes
• 1/2 bottle frying oil
• 4-5 curry leaves
• 1/2 lime
• 1 egg
• 1/4 lb bread crumbs
• salt and pepper to taste

Method:

• Boil and skin the potatoes. Mash the potatoes. Drain the
  water from the fish can. Break the fish into small pieces.
• Heat 2 tbsp of oil in a pan under medium heat. When the
  oil is hot and the onions, green chillies and curry leaves
  and fry till the onions are golden brown.
• Now add the crumbled fish and temper for about 3-5 minutes.
  Next add the mashed potatoes and season with salt and pepper
  and mix well. Remove the pan from heat and add the lime juice
  to the mixture and mix well.
• Beat the egg in a bowl. Put the bread crumbs to a flat dish.
  Make small balls from the fish mixture(one inch diameter).
  Soak the balls first in the beaten egg and then coat the
  balls with bread crumbs.
• Heat the remaining oil in a frying pan and when the oil is
  hot add the coated fish balls and fry till golden brown.
• Makes about 30-40 cutlets.

Oatmeal Bars

Ingredients:

• Oatmeal 2 cups
• Honey 1/2 cup
• Cashew nuts,chopped 1/4 cup
• Raisins 2 tablespoons
• Butter 2 tablespoons
• Cinnamon powder 1/2 teaspoon
• Powdered sugar 1 tablespoon
• Milk 2 cup
• Custard powder 1 tablespoon
• Chocolate sauce to decorate
• Strawberry crush to decorate

Method:

1. Preheat oven to 180C.
2. Take oatmeal, honey ,cashew nuts, raisins, butter, cinnamon powder and  powdered sugar in  a bowl and mix well.
3. Put this mixture into a mould and press lightly.
4. Place the mould in the preheated oven and bake for 10-15 mintues.
5. Pour milk into a non -stick pan.
6. Add custard powder and whisk well.
7. Cook this on medium heat till the custard thickens.
8. Take it off heat and set aside.
9. When the oatmeal bars are baked remove from the oven.
10. Pour a little custard in the center of serving plates.
11. Demould  the bars and place one on each plate.
12. Decorate with chocolate sauce and strawberry crush and serve immediately.

Green Juice

Ingredients:

• Khus syrup 8 tablespoons
• Salt a pinch
• Lemon juice 2 tablespoons
• Ice cubes, crushed as required
• Lemonade 4 glasses 
• Lemon 4 slices
• Tinned cherries , to garnish

Method:

1. Mix together khus syrup, and lemon juice.
2. Add crushed ice and lemonade and stir well.
3. Garnish with a slice of lemon and cherries.
4. Serve chilled in stemmed glasses.

 

Pineapple Chicken

Ingredients:

• Pineapple, cubed cooked with sugar 1/2 measures
• Boneless chicken breasts, cubed 2
• Salt to taste
• Cornflour/ corn starch 3 tablespoon
• Soy sauce 2 teaspoon
• Oil 1 tablespoon
• Garlic, chopped 5 clove
• Ginger, chopped 1/2 inch piece
• Spring onion, 3/4 inch  pieces 2
• Red capsicum, 1 1/2 inch strips 1 medium
• Green capsicum, cut into 1/2 cm wide long stripes 1 medium
• Crushed red chillies 2 1/2 teaspoon
• Chicken stock 1/2 cup
• Spring onion greens, chopped 1 tablespoon

                                                                     

                          
Method:

1. Place the chicken pieces in a bowl, add salt, two tablespoons corn flour and one  teaspoon soy sauce.
2. Mix well. Heat the oil in a non stick pan.
3. Add the chicken pieces and saute till light brown.
4. Add the garlic and ginger. Toss well.
5. Add the spring onions, red capsicum, green capsicum, salt and pineapple pieces.
6. Mix well and cook for two minutes.
7. Add the remaining soy sauce, crushed red chillies, chicken stock and remaining  cornflour dissolved in quarter cup of water.
8. Stir to mix and simmer for one to one two minutes. 
9. Serve hot garnished with spring with spring onion greens.

Egg Biryani

Ingredients:

• Eggs, boiled peeled and slashed 5
• Basmati rice, parboiled 1 1/2 cups
• Ghee 3 tablespoons
• Green cardamoms 5-6
• Cinnamon 1 inch stick
• Black peppercorns 15-20
• Cloves 4-5
• Bay leaves 2
• Onions, finely sliced 2 medium
• Tomatoes, finely chopped 2 medium
• Ginger - garlic paste 1 tablespoon
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Ginger, cut into thin strips 2 inch piece
• Green chillies, slit 3
• Salt to taste
• Yogurt 1/2 cup
• Deep fried onions 1 cup
• Fresh mint leaves, chopped 50-60 for garnishing
• Fresh coriander leaves, finely chopped 2 tablespoons
• Juice of 1 lemon
• Green cardamom powder a pinch
• Garam masala powder 1 teaspoon

for the omelette

• Eggs 2
• Red chilli powder 1/4 teaspoon
• Oil 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Salt a pinch                        
  
  

                                                                   

Method:

1. Heat 2 tbsps ghee in a non stick handi.
2. Add green cardamoms, cinnamon, black peppercorns, cloves and bay leaves and saute till fragrant.
3. Add onions and saute till golden. Add tomatoes, ginger-garlic paste and saute till the tomatoes are puply.
4. Add red chilli powder, turmeric powder,ginger green chillies and salt and saute.
5. Add yogurt,half the fried onion,25-30 mint leaves,1tbsp coriander leaves, lemon juice and eggs.
6. Add 1/2 cup water and mix well.
7. For the omelette, heat oil in a non stick pan.
8. Break eggs in a bowl, add red chilli powder, turmeric powder, salt and whisk well.
9. Pour into the pan, rotate it to spread the mixture evenly and cook till done.
10. Spread a layer of rice over the eggs curry in the handi, place the omelette over it, sprinkle remaining coriander leaves and mint leaves over it.
11. Spread the remaining deep fried onion and rice over it.
12. Sprinkle green cardamom powder and drizzle the remaining ghee all around.
13. Cover and cook on high heat for 5 mintues.
14. Lower the heat and cook for 4-5 mintues.
15. Transfer into a serving bowl,garnish with mint leaves and serve hot.

 

Masala Vadai

Ingredients:

• Split Bengal gram (chana dal), soaked 3/4 cup
• Split pigeon pea (toor dal /arhar dal), soaked 1/4 cup
• Dried red chillies , soaked 2-3
• Onion 1 medium
• Green chillies 2
• Ginger 1/2 inch piece
• fresh coriander leaves 2 tablespoons
• Curry leaves 6-8
• Asafoetida a pinch
• Salt to taste
• Oil for deep - frying                     

Method:

• Grind the red chillies in a mixer jar. Add tuvar dal and chana dal and grind without adding any water.
• Add 1 tablespoon water and grind to a coarse paste. Transfer the paste into a bowl.
• Chop onion, green chillies, ginger, coriander leaves and curry leaves finely and add to the dal mixture.
• Add asafoetida, salt and mix well. Heat sufficient oil in a kadai.
• Grease a piece of banana leaf.
• Place some of the dal mixture on it and spread it to a round vada.
• Slide the vadas into the hot oil and deep fry till and turn golden and they turn golden and crisp.
• Drain on absorbent paper. Serve hot with coconut chutney.

                             

                                    

Dahi Ke Kebab

Ingredients:

1.2 ltrs  Yoghurt
100 grms Cottage
Cheese grated
40 gms chopped onion
30 gms chopped ginger
10 gms chopped fresh coriander
Cornflour to dust
30 gms cashewnut powder
30 gms chopped raisins
4 gms white pepper powder
4 gms cardamom powder
Sali to taste
Oil to grill

Method:

Hang yoghurt overnight.
Saute the onion and ginger in minimum oil till it sweats.
Mix the other ingredients.
Adjust seasoning and shape into tikkis.
Grill them on a medium hot skillet.
Garnish and serve with chutney.

Motichoor Laddoo

Serves :4

Ingredients:

• Gram flour (besan) 2 1/2 cups
• Sugar 1 1/3 cups
• Milk 1/4 cup
• Orange colour as required
• Ghee to deep fry
• Green cardamom seeds 1 tablespoon
• Almonds, blanched and slivered  10
• Pistachios, blanched and slivered 10

Method:

• Cook sugar with three cups of water to make syrup of one thread consistency.
• Add milk and when the scum rises to the top , remove it.
• Add colour as desired and keep the syrup aside.
• Make a thin batter of besan with three cups of water (pouring consistency)
• Add colour as desired. Heat sufficient ghee in a kadai.
• Hold a perforated spoon over the hot ghee , pour a little batter over it and pass the batter through it fast into the kadai to make boondis.
• Fry for about two to three minutes.
• Remove the boondis using a slotted spoon , drain thoroughly and put into the syrup.
• When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
• Divide into twenty -five portions and shape each into a laddoo.
• Garnish with slivers of pistachios or almonds. Cool  and store.
• These laddoos do not stay for long and therefore should be consumed fast.

                                                   

Chocolate Peanut Butter Squares

Makes 36 squares

Ingredients

• 225g butter
• 480g confectioners' sugar
• 515g peanut butter
• 125g graham cracker crumbs
• 115g butter
• 170g semisweet chocolate chips                                 

Method

•  Melt 1 cup butter or margarine over low heat.
• Remove from heat and stir in confectioners'sugar ,  peanut butter and graham cracker crumbs.
• Spread mixture in a jelly roll pan. Pat down evenly.

 To make Topping:

• Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.
• Spread this mixture over peanut butter mixture.
• Refrigerate 1/2 hour.
• Cut into squares.

Pineapple Milk Maid Pudding

 Ingredients:

1 can (14 oz.) condensed milk
1 3/4 cans water (use the condensed milk can)
3 tsp gelatin (10g)
3 tbsp corn flour
2 tbsp sugar
1 Pineapple medium size
Raisins
1 tsp vanilla
Colouring (yellow is preferred)
                                                                             

Method :

• Slice the pineapple into small pieces.

• Cook the pineapple pieces under a low flame adding 2 tablespoons of sugar and a bit of water. (No need to add water if you have fresh pineapple. Water will ooze out of the pineapple while cooking).

• Cook till the color changes from the fresh pineapple color to a bit more faded color. Keep it aside and let it cool.

• Dissolve gelatin in a small amount of warm water and keep aside.

• Dissolve corn flour in water until all the flour is dissolved and keep aside.

• Mix condensed milk and water and keep on the fire under moderate heat. Cook stirring until it boils. Add vanilla, pineapple, colouring and raisins (spare some pineapple and raisins for garnish) and continue stirring.

• Add cornflour and continue stirring, when the mixture thickens switch off the fire and add gelatin.

• Pour the mixture to a dish and garnish with some pineapple and raisins.

• Refrigerate until it is well set and serve. (5-6 hours)

Variations:

• you can add cashews, cherries, almonds or anything you think would match this taste.

• It is not necessary to cook the pineapple you can add fresh pineapple as well.

• You can use two colours and make it as layers with one pineapple layer in the middle. Have to wait till one layer is set to add the other layer.

Marshmallows

Ingredients:

•  15 g gelatin, unflavored

• 225 g sugar

• 200 ml water hot

• Powdered sugar for final touch up

Method:

• Soften the gelatin with 50ml of hot water (keep the bowl warm in the double boiler if necessary).
• Melt the sugar in the rest of the hot water.
• Pour the sugar water into the gelatin and mix them with an electric mixer for about 5 minutes.
• The mixture will start to set once it cools, so quickly pour the mixture into the container.
• Let cool for 6 hours.                                    
  

Coffee Cake

 Ingredients

• 225g margarine
• 225g sugar
• 4 eggs
• 225g flour
• 3 round teaspoons baking powder
• 3 teaspoons Nescafe (coffee) and 3 teaspoons condensed milk dissolved in 1/2 cup hot water (or instead of condensed milk, add about 3 teaspoons milk powder and a little sugar)
• 1 teaspoon vanilla

   Method:

1. Make the coffee first and leave to cool. 
2. Cream margarine and sugar till light and creamy. Add the eggs one at a time, beating well after each egg. Add vanilla.
3. Fold in the flour alternately with the coffee.
4. Bake at 180oC for about 30-40 minutes till cooked. A skewer or toothpick inserted to the middle of the cake should come out clean with just a bit of moisture and a crumb or two.

                                                                                      

Coffee icing:

• 125g margarine
• 250g icing sugar
• 3 teaspoons Nescafe dissolved in 1 tablespoon hot water
• 1 tablespoon brandy (optional)
• Cream the butter and the icing sugar well. Afterwards add the coffee and brandy.

Milk Toffee

 Ingredients

1 Can Condensed Milk (Not the "Light" version)
350 g Sugar
1 tsp Vanilla Essence
50 ml water
2 Cardamoms
50 g Cashew
                                                                                    

Method: 

• Roast Cashew until golden brown in a pan (you can use the Microwave, medium power for 45 seconds, leave 30 seconds and put it for further 45 seconds)

• Once the Cashew has cooled down, crush into pieces and set aside.

• Finely grind Cardamom seeds and set aside.

• Apply a thin layer of butter to a flat dish (Pyrex preferred).

• On a fairly deep non-stick pan dissolve sugar with water (add more water if required).

• Slowly heat the pan and add condensed milk and stir continuously for about 15 minutes

• Add 1 tsp of Vanilla and Cardamom stir well.

• When the mixture starts to crystallize (mixture should be in a nice golden color) add chopped cashew and mix well.

• Pour the mixture into the dish and flatten with a spatula or a spoon.

• Leave it for some time and cut into squares or diamonds with a sharp knife (wipe the knife with a cloth damped with cold water each time to help cutting easy)

• Can make about 50 pieces of average size.

• Feel the roasted cashew flavor with every bite !

Chocolate Biscuit Pudding

Ingredients:

• 225g margarine (or butter)
• 450-500g icing sugar sifted
• 3 eggs (separated)
• 50-100g cocoa (depending on desired co lour)
• 2 tablespoons brandy
• Approximately 2 packets of Marie biscuits
• Chopped cashew nuts

Biscuits

Method                                                                                  

• Cream the butter (or margarine) and icing sugar till pale and fluffy.

• Add the egg yolks, one at a time.

• Add the sifted cocoa powder (first add 50g, then more depending on colour).

• Beat the 3 egg whites till stiff and add to the chocolate mixture. Add the brandy.

• Arrange the pudding with alternate layers of the chocolate mixture and biscuits (soak the biscuits in some hot milk before putting it to the pudding).

• If you wish, add some chopped cashews to each layer of the pudding or just on top to decorate it. This gives it a great crunchiness.

Egg Noodles

Serves 5-6
 Ingredients:
12 oz packet of fine egg noodles
2 cups of shredded carrots
2 cups of shredded cabbage
2 cups of shredded leeks
1 tsp ginger paste
1 tsp garlic paste
2 tbsp of tomato sauce or ketchup
1 tbsp soy sauce
salt and pepper
1 tbsp oil or butter

      Method:
 

• Prepare the noodles according to package directions. Take care not to over cook.

• Heat the oil in a large pan. Fry ginger and garlic till fragrant.
  
• Add the vegetables and the sauces. Add salt and pepper. Cook for about 5 minutes.

• Add  the cooked noodles. Stir and cook for another minute or so. Adjust seasoning if needed.
  
•      Serve hot.

Hoppers

Ingredients
1 tsp yeast granules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour

Method

• Mix the yeast granules in 1 tsp sugar and the salt in half cup of warm water and leave for 15 minutes until frothy.

• Mix 2/3 cups of coconut cream and 1 cup of water. Put the rice flour into a large bowl and add the yeast mixture.

• Next add the diluted coconut cream, little at a time to make a batter like pancake batter. If more liquid is needed, add more water.

• Now cover the bowl with a wet cloth and leave for about eight  hours in a warm place. The batter should rise to double the original amount.

• Finally before preparation, mix 1/4 cup coconut cream and 2 tbsp sugar and stir well. If more liquid is needed, add more water.

• Soak a small piece of cloth in oil and a saucer.

• Heat the pan on medium. When hot rub the pan thoroughly with the oiled-cloth. Add about 3 tbsp of the batter to the pan and turn the pan so that the batter sticks to the sides of the pan.

• Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.

• Note: If the hoppers difficult to remove from the pan, add a beaten egg to the batter and stir well. It is best to keep this pan solely for the purposes of making hoppers

Tofu (Soy-Bean Curd) with Spinach

Ingredients

1 lb Tofu(Bean curd) cut in 1/2 inch cubes
1 lb Spinach fresh or frozen
1-2 tsp chilli powder
1/2 tsp turmeric
2 tsp curry powder
2 tbsp cooking oil
1 medium onion, chopped
2 green chillies chopped(optional)
2 cloves of garlic minced(optional)
4-5 curry leaves(optional)
1 tbsp soy sauce

Method                                                                                 

• Heat 2 tbsp of oil in a shallow pan, under medium heat.
  
• Add the tofu cubes and fry until light brown on both sides. Remove the tofu from the pan.
• Add the remaining tbsp of oil to the pan and lower the flame.
• Next add the chilli powder, curry powder and the turmeric and fry for about 30 seconds.
• Add the onion, the curry leaves,the garlic and the green chillies and fry for another 4 minutes.

• Now, add the spinach to the pan and fry for about 1-2 minutes.

• Next, add the fried tofu and stir carefully. If you used fresh spinach then you will need to add about 1/4 cup of water to the pan. Stir in the Soy sauce and add salt to taste.

• Serves 5-7

Love Cake

Ingredients

1/2 lb Semolina
1 lb Sugar
1/2 lb Butter
750 g Cashew nuts
6 ozs. Pumpkin Preserve
12 Eggs
1/2 bottle Rose Essence
1/2 bottle Almond Essence
1/2 tsp each of Cardamon, Cloves Cinnamon (in finely powdered)
1/2 tsp grated Nutmeg
Method

• Warm Semolina with a few lime leaves. Add the butter to it and heat until well mixed. keep overnight.

• Beat egg yolks with sugar until nice and creamy with air bubbles forming.

• Remove lime leaves from semolina. Add semolina and butter mixture to the egg and sugar mixture and beat well.

• Add cashew nuts (cut) and mix well. Next add pumpkin preserve (cut).

• Add Spices and essences and lime rind.

• Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Do not make it too watery.

• Line tray with news paper, final layer buttered oil paper

• Bake in slow oven.

Rulang Cake

Ingredients:

Rulang      :250g
Sugar        :250g
Butter        :100g
Eggs          :2
Milk Powder:50g
Cashew nuts,split in half: 50
Teaspoon   :1
Vanilla Essence: 2

Method:

1. First of all add rulang half of the sugar milk powder, baking powder and cashew nuts and mix it very well using a large spoon.
2. Then add the butter and the eggs one by one add the vanilla essence and mix well. Put the mixture into a tray, and bake at 200c for about 25 -30 minutes.
3. While the cake is in the oven,dissolve the other half of the sugar and 1 1/2 cup of water and make a syrup.
4. Let it cool. Put it into another tray and remove the oil paper.
5. Pour the syrup to the hot cake.
6. Serve after the cake has cooled.

.

Caramel Pudding

Ingredients for Caramel
1 cup of sugar
1 cup of water

 Ingredients for Pudding
1 tin Condensed milk
1 tin water (use condensed milk tin)
vanilla
8 eggs

Method :

Preparation for Caramel:  

Boil sugar and water until it turns golden brown and pour into dish / mould.

Preparation for Pudding:

• Mix condensed milk and water with vanilla.
• Add beaten eggs into mixture and mix well.
• Strain mixture into mould / dish. 
• Cover the dish with aluminum  foil.
• Place mould  / dish in baking tray with a little water and bake in oven at low heat for about an hour /until done.
• (Test with a fork - if pudding is firm it is ready.)
  
  
  

Favourite Chocolate Cake

Preparation time: 20 minutes
Serves               :8

Ingredients
1/2 Cup cocoa
3/4 Cup boiling water
180g softened butter /margarine spread
1 Cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups white wings self raising fliour
1/2 teaspoon bicarbonate of soda
200g sour cream

Frosting
2 Cups pure icing sugar
2 tablespoon cocoa
20g softened butter
2-3 tablespoons boiling water

Method

• Preheat oven to 180c conventional or 160c fan -forced. Grease and line base and sides of a deep, round 20cm cake pan or spring form pan with baking paper.combine cocoa and boiling  water in a heatproof jug,stirring until a thick sauce forms.set aside to cool.
• Place butter or margarine, sugar and vanilla into a medium bowl and beat with an electric mixer on medium for 3 minutes until light and fluffy. Beat in eggs, one at a time until well combined. Sift flour and bicarbonate of soda together and add to butter mixture; add the cocoa mixture and sour cream.Using a large metal spoon, gently fold together until well combined.
• Spoon mixture into prepared cake pan. smooth top. bake for 1 hour or until a skewer inserted in the center comes out clean. Allow cake to stand for 10 minutes  then turn onto a wire rack to cool completely.

 To make frosting : mix all ingredients together with a spoon until smooth and creamy.add a little more boiling water ,if necessary.Spread frosting on top of cooled cake.