Orange Sauce

Ingredients                                    Quantity

Orange                                           1
Water                                             300 ml
Sugar                                              55 gm
Cornflour                                        15 gm

Method

1. Boil the sugar and water.
2. Add cornflour diluted with water, stirring continuosly.
3. Re-boil till clear. Strain.
4. Add blanched julienne of orange peel and orange juice.

BRANDY BUTTER

Ingredients                                       Quantity

Butter                                                 100 gm
Icing sugar                                         100 gm
Brandy                                                1/2 cup

Method

1. Cream butter till fluffy. Add icing sugar.
2. Continue beating. Add brandy slowly, blending well.

JAM SAUCE

Ingredients                              Quantity

Jam                                             225 gm
Water                                          120 ml
Cornflour                                    10-15 gm

Method

1. Boil jam and water  together.
2. Adjust consistency with a little cornflour.
3. Re-boil until clear and pass through a sieve.

KABAB JEERA

Ingredients                          Quantity
Mutton                                  500 gm
Cumin                                   10 gm
Chilli powder                        5 gm
Onions                                  115 gm
Coriander leaves                   1/2 bunch
Salt                                        to taste

Method

1. Clean and mince meat.
2. Chop onions fine. Roast and powder cumin, chop coriander leaves.
3. Mix first six ingredients. Shape like sausages and shallow fry.

VEGETABLE CAKES

 

Ingredients                                  Quantity

Poatatoes                                        225 gm
Peas                                                225 gm
Carrots                                            115 gm
Cauliflower                                     115 gm
Onions                                            55 gm
Lime                                               1/2
Ginger                                             a little
Mar mite                                          5 gm
Salt                                                  to taste
Fat to fry(absorption)                      30 gm
Eggs                                                1
Breadcrumbs                                   30 gm

Method

1. Clean and cut vegetables.
2. Boil and mash.
3. Add finely chopped onions, lime juice, marmite, ginger and salt.
4. Form into rounds, 7.5 cm. (3") in diameter.
5. Coat with egg and breadcrumbs and deep fry. Drain and serve hot.

GOLDEN CHEESE BAKE

Ingredients                                           Quantity

Cooked rice                                            220 gm
Shredded carrots                                    170 gm
Grated cheese                                         115 gm
Milk                                                        50 ml
Beaten eggs                                            2
Minced onion                                         30 gm
Salt                                                         1 1/2 tsp
Pepper                                                    1/4 tsp

Method

1. Combine rice, carrots, 100 gm cheese, milk, eggs, onion and seasoning.
2. Pour into greased  baking dish.
3. Sprinkle with remaining 15 gm cheese.
4. Bake at 175 degree Celsius for one hour.

CUSTARD SAUCE

Ingredients                                    Quantity

Egg yolks                                         1
Milk                                                 150 ml
Sugar                                                10 gm
Salt                                                   a pinch

Method

1. Beat egg yolks. Add sugar and salt.
2. Pour hot milk over. Stir well.
3. Pour into a double boiler and cook till thick.

OOTHAPPAM

Ingredients                                    Quantity

Parboiled rice                                   125 gm
Split black gram                               60 gm
Salt                                                    to taste
Onions                                               2 nos
Green chillies                                    a few
Ginger                                               a small piece
Coriander leaves                               1/2 bunch
Fat to cook

Method

1. Soak rice and gram seperately overnight.
2. Grind them separately, then mix the two; allow to ferment for at least 24 hours.
3. Add onions, green chillies, ginger, coriandar leaves, all chopped fine. Add salt and make batter into pouring consistency.
4. Cook as for pancakes or dosa.

MUTTON JHAL FARAIZI

Ingredients                                Quantity(for 4)

Mutton  ( roast and cool )            500 gm
Pepper                                          1 tsp
Red chillies                                  10 gm
Salt                                               15 gm
Fat                                                 50 gm
Poatatoes                                      450 gm
Onions                                          450 gm

Method

1. Boil potatoes. Peel, cool and dice.
2. Dice roast meat into even portions.
3. Chop onions.
4. Grind together chillies and pepper.
5. Heat fat, fry onions lightly. Add meat and potatoes and ground spices.
6. Fry on a slow fire till almost dry.

FRIED AUBERGINE ( Egg plant )

Ingredients                                  Quantity(for 4)

Aubergine                                      450 gm
Oil to fry                                        30 ml
Salt                                                 to taste
Pepper                                            a pinch

Method

1. Cut the aubergine into thin roundels.
2. Season and dredge them.
3. Fry in smoking oil.
4. Dish them on a napkin and serve immediately.

RAWA IDLI

Ingredients                                 Quantity

Semolina ( roasted and cooled)     2 cups (340 gm)
Split black gram                            1 cup (175 gm)
Fenugreek seeds                             a few
Salt                                                 to taste

Methods 

1. Soak the gram and fenugreeek seeds for 3-4 hours.
2. Grind till light and frothy.
3. Mix with roasted and cooled semolina. Add salt. Leave overnight.
4. Prepare as ordinary idlis.

Almond Ice-Cream

Ingredients                                             Quantity

Milk                                                          2.5 litre
Almonds (125 gm shredded and 125 gm ground finely )
Sugar                                                         to taste
Rose water
Kesar  (saffron)                                         2 packets ( about 1/2 gm)

Method

1. Boil the milk to two-thirds of the original quantity.
2. Add sugar and ground almonds.
3. Add rose water, shredded almonds and kesar.
4. Keep half in an ice tray and half in a bowl.
5. Scrape and mix when serving.

N.B. Half cashewnuts and half almonds could be used instead of just almonds in which case, add a few drops of almond essence.

EGG DIP

Ingredients                                   Quantity

Eggs ( hard-boiled )                         6
Mayonnaise sauce                            1/3 cup
Prepared mustard                              2 tsp
Lime juice                                         1-1 1/2 tsp
Worcester sauce                                1-1 1/2 tsp
Chilli sauce                                       a few dropes
Crisp slices of fried bacon                4

Method

1. Sieve hard-boiled eggs. Mix other ingredients expect bacon and beat to a smooth consistency.
2. Just before serving, fold in crumbled bacon. Serve with waters or salt biscuits.

PEDA

Ingredients                                          Quantity(16 pieces)

Mawa (dried whole milk)                      225 gm
Sugar                                                      115 gm
Cardamoms                                            a few
Pistachio nuts                                         10 gm
Silver paper                                            a few

Method

1. Mix mawa with sugar.
2. Put into a karai or fry-pan and cook on a very slow fire stirring all the time. Add crushed cardamoms.
3. When mixture is ready ( mixture forms balls when tested with fingers ) pour into trays and leave to set.
4. Break up when set. Form into desired shapes and decorate with pistachios and silver paper.

Mutton Cutlets

Ingredients                                              Quantity

Leg of mutton                                            500 gm
Potatoes                                                     250 gm
Pepper powder                                           to taste
Salt                                                             10 gm
Onions                                                        100 gm
Egg                                                             1 nos
Breadcrumbs                                              55 gm
Ginger                                                        10 gm
Green chillies                                             10 gm
Curry leaves                                               1/4 bunch
Fat to fry( absorption)                                100 gm

Method

1. Mince the mutton.
2. Boil and mash the potatoes.
3. Chop onions, green chillies and ginger fine. Heat a small quantity of fat. Saute onions, green chillies, ginger and curry leaves.
4. Add potatoes, minced meat, pepper and salt.
5. Mix well, remove. The mixture should be moist but not wet. Test for seasoning.
6. Form into balls and flatten.
7. Coat with egg and breadcrumbs.
8. Deep fry and serve hot.

OLAN

Ingredients                                          Quantity

Ash gourd                                              225 gm
Haricot beans(red)                                 115 gm
Green chillies (slit)                                10 gm
Small onions (sliced)                             30 gm
Coconut                                                  55 gm
Coconut oil                                             15 ml
Curry leaves                                            2 springs
Cumin powder                                        a pinch
Salt                                                          to taste

Method

1. Peel and cut ash gourd into cubes.
2. Boil the ash gourd with chillies, curry leaves and onions, salt and powdered cumin.
3. Soak beans overnight. Boil till tender.
4. Scrape coconut and extract milk.
5. Add cooked beans and coconut milk to ash gourd. Bring to boil.
6. Add fresh coconut oil. Mix well and remove. Serve hot.

BANANA RAITA

Ingredients                                              Quantity(for 10)

Bananas (ripe)                                            6
Fresh curds (thick and slightly sweet)        1 cup
Grated coconut                                            120 gm
Green chillies                                              2
Salt                                                              to taste
Curry leaves                                                1 spring
Mustard seeds                                              a pinch
Oil                                                                20 ml

Method

1. Peel and slice bananas into rounds. Mix with lightly beaten curds, grated coconut and salt to taste.
2. Heat oil. Add curry leaves, green chillies and mustard seeds.When the seeds crackle, pour over banana and curds mixture. Mix well.