HAMBURGERS

Ingredients                                                   Quantity(for 4)

Mutton                                                            500 gm
Salt                                                                  to taste
Pepper                                                             to taste
Fat to fry                                                         30-45 gm

Method

1. Clean and mince meat.
2. Mix with pepper and salt. Form into hamburgers.
3. Shallow fry till meat is cooked. Serve hot between hamburger buns. Size of portion, 50 gm For (4) 8 small or 4 large for (100) 200 small or 100 large.

SUMMER PUDDING

Ingredients                                                  Quantity

Stale bread
Dried apricot or prunes                                 450 gm
Sugar                                                             15 gm                                               

Method

1. Soak fruit overnight. Stew with sugar.
2. Stone fruits.
3. Line a pint pudding basin with bread, leaving no space.
4. Fill with hot fruit, reserve juice, cover with bread, put a saucer with a weight on top.
5. leave overnight or for several hours.
6. Turn out and pour fruit juice over. Serve with custard.

BANANA LEAF WRAPPED GRILLED TOFU

Ingredients                                                                    Quantity(Serves 2)

Fresh Tofu                                                                      250 gms
Kaffir lime leaves(fresh)                                                4 nos
Light soya sauce                                                             2 tsp
Dry red chilli paste                                                         1 tsp
Onion garlic paste                                                          2 tbsp
Lemongrass paste                                                           2 tbsp
Galangal paste                                                                1 tsp
Sugar                                                                              2 tsp
Banana leaf                                                                    1 nos

Method

1. Cut 5 mm thick slices of Tofu, add shredded kaffir lime leaves and a paste of rest of the ingrediets expect the banana leaf.
2. Cut Banana leaf into six pieces removing the centre stem.
3. Place marinated tofu in each of the banana leaf, wrap and place a tooth pick.
4. Grill them till cooked, remove the tooth pick and serve hot.

SPINACH SOUFFLE

Ingredients                                                     Quantity(for 4)

Spinach                                                             225 gm
Cheese                                                               70 gm
Egg                                                                     2 nos
Refined flour                                                       30 gm
Milk                                                                    150 ml
Pepper                                                                  to taste
Salt                                                                       to taste
Butter                                                                    30 gm

Method

1. Wash and boil spinach till tender and all moisture has evaporated.
2. Make into a puree.
3. prepare mornay with flour , butter, milk and most of the cheese.
4. Add sauce to spinach puree. Add beaten egg yolks. Mix well.                                                  
5. Beat egg white to a stiff  froth into the mixture.
6. put mixture into a souffle mould and bake at 170o 

My Food Recipe's: PAD THAI

My Food Recipe's: PAD THAI: Ingredients Quantity Flat Rice Noodles ...

PAD THAI

Ingredients                                                                     Quantity

Flat Rice Noodles                                                            450 gm
Garlic                                                                               2 pieces
Red Garlic                                                                        2 pieces
Eggs                                                                                 2
Fish sauce                                                                        2 tsp
Oil                                                                                    3 tsp
Lime                                                                                1
Ground Roasted Peanuts                                                 2 tsp
Fried Sliced Tofu                                                             1/2 cup
Lengths Chopped Chives/Spring onion                           1/4 cup
Dried shrimp                                                                    3 tsp
Fresh peeled prawns                                                        6 no.
Bean sprouts                                                                     handful of

Method

1. Boil the noodles until the noodles are soft98-10 minutes) or 1 min if pre soaked.
2. Place the work with oil in the medium heat then put the garlic and the sliced onion in the hot oil.
3. Stir the prawns and dried shrimp, bean sprouts, green onions, eggs, chopped chives, fried tofu and noodles together.
4. Mix the fish sauce, sugar, limes with the noodles to your taste.
5. Add the finished Pad Thai to a plate sprinkle  roasted crushed peanuts and go ahead and serve to your guests.

CANARY PUDDING

Ingredients                                                                Quantity

Eggs                                                                             2
Refined flour                                                               90 gm
Butter                                                                          90 gm
Sugar                                                                           90 gm
Baking powder                                                           a pinch
Vanila essence                                                            to taste

Method

1. Cream butter and sugar.
2. Add beaten egg yolks and then the flour sieved with baking powder.
3. Fold in well-beaten egg whites. Add essence.
4. pour into greased moulds and steam, serve with jam sauce.

EGGS IN TOMATOES

Ingredients                                                                       Quantity

Tomatoes (medium, even sized)                                        4 (450 gm)
Eggs                                                                                   4
Cheese                                                                                60 gm
Breadcrumbs                                                                      30 gm
Fat                                                                                      10 gm
Salt                                                                                     to taste

Method

1. Cut a thin slice from the top (not the stem end) of each tomato.
2. Carefully remove pulp. Place tomatoes in a greased baking dish.
3. Break egg and drop one into each tomato.
4. Mix tomato pulp, grated cheese and breadcrumbs. season to taste.
5. Roll into marbles.
6. Place around the tomatoes.
7. Bake until eggs are set.

MASALA FRIED FISH

Ingredients                                                                    Quantity

Fish                                                                                  500 gm
Ginger                                                                              5 gm
Garlic                                                                               a few flakes
Red chillies                                                                      5 gm
Tamarind                                                                         10 gm
Cumin                                                                              a pinch
Salt                                                                                   15 gm
Oil                                                                                    30 ml

Method

1. Clean and wash fish. Cut into slices, if small fish, keep whole , but make gashes.
2. Grind together the spices and salt.
3. Smear fish with this paste.
4. Keep aside for a while.
5. Shallow fry till cooked. Serve hot.                                                                 

ONION BHAJI

Ingredients                                                                     Quantity
Onions                                                                              450 gm
Salt                                                                                    to taste
Turmeric                                                                           1/2 tsp
Chilli powder                                                                    1/2 tsp
Coriander powder                                                             1 tsp
Cumin                                                                               a pinch
Ginger                                                                               5 gm
Vinegar or lime juice                                                        1 tsp
Fat                                                                                     30 gm

Method

1. Heat fat. Add cumin.
2. Add sliced onions, sliced ginger, dry spices and salt.
3. Cook on a slow fire for about 20 minutes.
4. Add vinegar or lime juice. Continue cooking for a further 5 minutes.

MYSORE PAK

Ingredients                                                   Quantity

Bengal gram flour                                           1 cup

Sugar (grind coarsely, add water                    1 cup
to ptepare into a thick syrup)

Oil                                                                   2 cups

Ghee                                                               1/2 cup


Method

1. Fry gram flour in ghee.
2. Add sugar syrup and cook till it from forms a ball.
3. Meanwhile, heat oil. Add flavouring.
4. Add oil to the flour mixture from a height. Stir for one minute and empty into a thali. Cut into desired shapes.

SEMIYA PAYASAM

Ingredients                                                               Quantity

Vermicelli                                                                   55 gm

Milk                                                                           250 ml

Fat                                                                             30 gm

Sugar                                                                         55 gm

Saffron                                                                       a pinch

Sultanas                                                                      30 gm

Cashewnuts                                                                30 gm

Cardamoms                                                                a few


Method

1. Heat fat. Fry Vermicelli.
2. Add  milk and bring to boil quickly.
3. Add sugar and remove from fire.
4. Fry cashewnuts and sultanas and add to payasam with rushed cardamoms. Add saffron soaked in a little milk.

My Food Recipe's: JANGRI

My Food Recipe's: JANGRI: Ingredients Quantity Split black gram ...

JANGRI

Ingredients                                                                  Quantity

Split black gram                                                             250 gm
Rice                                                                                115 gm
Oil for frying

Syrup

Sugar                                                                              1/2 kg
Water                                                                              250 ml
Milk                                                                                a little

Method

1. Soak together the gram and rice for half an hour.
2. Grind to a smooth paste without adding any water.
3. Fill batter into a piping bag and pipe out in jallebi shapes into hot oil.
4. When it turns lightly brown and it starts floating on top of the oil remove and plunge into cold sugar syrup.
5. Prepare a syrup with 1/2 kg of sugar and 250 ml of water. Clarify with milk, bring to  a 2 string consistency. Add yellow colour and remove from fire.

My Food Recipe's: PAKODA

My Food Recipe's: PAKODA: Ingredients Quantity Bengal gram flour ...

PAKODA

Ingredients                                                       Quantity

Bengal gram flour                                             115 gm
Rice flour                                                          30 gm
Salt                                                                    to taste
Onions                                                               50 gm
Green chillies                                                    3 or 4
Cashew nuts                                                      30 gm
Soda bicarbonate                                              a pinch
Curry leaves                                                     a few
Fat                                                                    1 tsp
Oil for frying

Method

1. Chop onions, chillies and curry leaves. Add salt and soda bicarbonate and the mix well.
2. Mix together gram and rice flour. Add melted fat. 
3. Add all the ingredients and mix to a thick batter adding enough water.
4. Heat the oil. Pour spoonfuls of the batter into the hot iol and deep fry till golden brown.
5. Drain on absorbent paper and serve hot.

My Food Recipe's: FISH STEW (Malayalees)

My Food Recipe's: FISH STEW (Malayalees): Ingredients Quantity Pomfret or other fish 500 g...

FISH STEW (Malayalees)

Ingredients                                                 Quantity

Pomfret or other fish                                       500 gm
Coriander                                                      10 gm
Cloves                                                           6
Oil                                                                15 ml
Ginger                                                           10 gm
Green chillies                                                 20 gm
Coconut                                                        115 gm
Vinegar                                                         15 ml
Salt                                                                to taste
Curry leaves                                                  a few springs

To temper

Red onion                                                     5 gm
Mustard seeds                                               a pinch
Oil                                                                15 ml

Method

1. Clean and slice fish.
2. Lightly roast coriander and cloves and grind to a smooth paste.
3. Peel and slice ginger. Slit green chillies. Make three extractions of coconut milk(thick, medium, thin).
4. Heat oil. Lightly fry ground spices. Add third extractions of coconut milk, green chillies, ginger, fish salt, curry leaves and vinegar.
5. Cook till gravy is thick. Add second extract of coconut milk. Simmer for 10 minutes.
6. Test for seasoning. Add first extract of coconut milk, remove and temper.
7. To temper, heat oil. Fry sliced onions, when nearly brown add mustard seeds.When seeds crackle pour over fish. Serve hot or cold.

CHOCOLATE PUDDING

Ingredients                                                                      Quantity

Sugar                                                                                100 gm
Butter                                                                                75 gm
Milk                                                                                  75 ml
Flour                                                                                 150 gm
Baking powder                                                                  10 gm
Salt                                                                                    2 gm
Cocoa                                                                               25 gm
Walnut                                                                               70 gm
Sugar                                                                                 70 gm
Brown sugar                                                                      70 gm
Cocoa powder( to sprinkle)                                               25 gm

Method

1. Cream together 100 gm sugar and butter and stir in milk.
2. Sift the flour, baking powder, salt and cocoa powder and add to the creamed mixture. Add  chopped pieces of walnut.
3. Mix 75 gm white sugar, 70 gm brown sugar and 25 gm cocoa powder together and sprinkle over the batter (placed in a baking dish) and pour 150 ml boiling water over it.
4. Bake immediately at 350 degree Celcious for 30-40 minutes. Serve with ice- cram.

EGG CURRY (S.Indian)

Ingredients                                                                                   Quantity

Eggs (duck's or hen's)                                                                       4
Poatoes                                                                                           225 gm
Onions                                                                                            115 gm
Red chillies                                                                                      5 gm
Coriander                                                                                        10 gm
Turmeric                                                                                          a pinch
Coconut                                                                                          115 gm
Cinnamon                                                                                        a small piece
Cloves                                                                                            2 or 3
Oil                                                                                                  30 ml
Vinegar                                                                                           1 tsp
Salt                                                                                                 to taste
Green chillies                                                                                   2
Ginger                                                                                             a small piece
Curry leaves                                                                                    1 spring

Method

1. Hard-boil eggs. Crack and cool in water. Shell and keep aside.
2. Peel potatoes. Quarter and steep in cold water.
3. Slice onions.
4. Roast red chillies, coriander and turmeric. Grind to a fine paste.
5. Chop ginger.
6. Grate coconut. Take out two extractions of coconut milk; the first extract thick and the second extract thin.
7. Heat half the oil. Saute sliced onions leaving aside a few slices for tempering.
8. Add spices and fry.
9. Add potatoes, chopped ginger, whole green chillies and the second extract of coconut milk and salt. Cook till potatoes are tender.
10. Add eggs cut into halves and the thick extract of coconut milk.
11. Add vinegar and remove  from fire.
12. Heat remaining oil. Add onions, curry leaves, crushed cinnamon and cloves.
13. When onions are browned pour over curry. Stir well.

CARROT HALWA

Ingredients                                                                             Quantity

Carrots                                                                                       225 gm

Sugar                                                                                         115 gm

Milk                                                                                           500 ml

Fat                                                                                             55 gm

Dried fruits and nuts                                                                    20 gm

Cardamoms                                                                                a little

Method

Wash carrots, scrape and grate.

Add carrot to milk and cook.

When milk dries up add fat and fry.

Add sugar, prepared fruits and crushed cardamoms.

CABBAGE THORAN

Ingredients                                                                       Quantity

Cabbage                                                                            150 gm

Coconut                                                                            100 gm                                                    

Green chillies                                                                    1 big

Onions                                                                               10 gm(small piece)

Turmeric                                                                            a large pinch

Garlic                                                                                  2 flakes

Salt                                                                                     to taste

Curry leaves                                                                       2 sprigs

To temper

Oil                                                                                       15 ml

Onions                                                                                5 gm

Rice                                                                                     1 tsp

Method

1.Wash and shred cabbage fine like grated coconut 2. Grate coconut fine 3. Crush green chillies onion and garlic 4.Add coconut and turmeric and mix while grinding till well belended 5.Cook cabbage with salt and watter if desired to cook it dry but crisp 6. Add coconut mixture and curry leaves do not mix cover and cook for about 3 minutes on a slow fire to allow steam to go through coconut mix and curry leaves 7.Stir with the handle of a wooden spoon to mix 8. Remove from fire after about 2 -3 minutes it should be completely dry 9.Heat oil add finaly chopped onion when it browns add rice 10.When rice puffs up add cabbage thoran fry for about 2 to 3 minutes remove serve hot or cold

Variations: Runner beans french beans, pappaya, brinjal, snake gourd and papdican be prepared in the some manner. Mustard sweets may beeing subtituted for rice for tempering if desired.