Fruits and nuts cake...

INGREDIENTS:

1 cup pitted dates, chopped.
1 cup dried apricots, chopped.
1 cup walnuts, chopped roughly.
1 cup pecans, chopped roughly.
3/4 cup all purpose flour.
1/2 tsp baking powder.
1/4 tsp salt.
3/4 cup sugar.
3 eggs.
3 tbsp butter.
1 tsp vanilla extract.

METHOD:
Preheat oven to 350 degrees, F.  Grease 9 inch by 5 inch loaf pan. 
Combine first four ingredients.  Combine the next three ingredients and stir in to the fruits and nuts mixture.
In a mixer bowl, beat butter, sugar and eggs, until foamy.  Fold in the fruits and nuts mixture and vanilla extract.   Pour in to the prepared pan.  Level top.  Bake one hour or until tooth pick inserted in center comes out clean.  Cool in pan for 10 minutes.  Turn out cake, cool completely on wire rack.

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Pork sirloin roast...

INGREDIENTS:

Fresh thyme  - 1 1/2 tbsp, chopped.
Fresh basil  - 1 tbsp, chopped.
Black pepper powder  - 1 tsp.
Garlic powder  - 1 tbsp.
Olive oil  -  2 tbsp.
Salt  - 1 tsp.
Boneless pork sirloin roast  - 4 to 5 pounds.
1/2 cup orange marmalade or any jam.
1/2 cup white wine.

METHOD:
Combine the first 6 ingredients.  Score the roast and rub the seasonings.  Wrap on foil.  Refrigerate 8 hours.  Remove roast from foil.  Place fat side up, on rack in a roasting pan. 
Bake uncovered at 325 degrees for 2 1/2 to 3 hours or thermometer registers 160 degrees.
Combine jam and white wine,  brush over pork roast, frequently.  Let stand 10 to 15 minutes in the oven before slicing.

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Flan with almond milk....

INGREDIENTS:

1/2 cup sugar.
4 eggs.
1 1/2 cup almond milk.
1 can sweetened condensed milk (14 oz).
1/2 tsp vanilla extract.

METHOD:
Preheat oven to 350 degrees, F.
In a sauce pan over medium heat, cook 1/2 cup sugar with 1 tbsp water, stirring constantly for 3 to 4 minutes or until melted and caramel coloured.  Pour in to 9 inch baking  pan or glass pan, quickly tilt to coat bottom completely. 
In a mixer bowl beat eggs, milk, condensed milk and vanilla extract, until everything is blended together.  Pour in the prepared pan.  Cover with foil.  Place pan in a larger broiler pan.  Fill the broiler pan with 1-inch water.  Bake for 60 minutes or until knife inserted near center comes out clean.  Allow that to cool.  Refrigerate and chill thoroughly.  Loosen sides with knife and invert on to the serving plate.

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Baked potato...

INGREDIENTS:

4 Medium sized potatoes.
Olive oil.

TOPPINGS;
Shredded quesadilla cheese and cheddar cheese.

METHOD:
Preheat oven to 450 degrees, F.
Wash and pat dry potatoes.  Rub with oil.  Place in a shallow pan.  Slash top, if desired. 
Bake 45 minutes or until soft or fork tender.
Serve with choice of toppings.  If steamed texture is preferred, wrap potatoes in aluminum foil.

MICROWAVE BAKED METHOD:
Rinse potatoes and pat dry.  Prick several times with a fork.  Arrange potatoes, leaving one inch between each.  Microwave at high, for 10 to 11 minutes.  Let the potatoes stand for 5 minutes.  Slit open the potatoes and top with the cheese and serve.

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Rice with mushroom and beansprouts....

INGREDIENTS:

1 pound mushroom, sliced.
.25 lb bean sprouts.
1 1/2 cup cooked rice.
1 tsp fresh thyme leaves.
1 tsp black pepper powder.
1/2 tsp turmeric powder.
2 bay leaves.
2-3 tbsp olive oil.
Salt to taste.

METHOD:
Heat oil, add thyme leaves, bay leaves and fry.  Gradually add the black pepper powder, turmeric powder, mushroom, salt and saute.  When its half cooked add bean sprouts and saute for two more minutes.  Add the cooked rice and mix thoroughly.  Cover and let it stay for two more minutes on low heat.  Add more salt if needed , mix well and remove from heat. 

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Boondhi laddu...

INGREDIENTS:

1 cup gram flour.
1 tsp rice flour.
1 pinch baking soda.
1/8 tsp salt.
1 1/2 cup sugar.
1/2 cup water. 
1/8 tsp saffron or yellow colour.
1/4 tsp cardamon powder.
1 tbsp sultanas.
2 tbsp cashew nut pieces.
3 to 4 cloves.

METHOD:
Combine the first 4 ingredients and make a thick batter with sufficient water.
Heat oil in a deep fry pan and drop batter through perforated spoon.  Fry for a minute. (not crispy)
Prepare sugar syrup with sugar and water to two string consistency.  Add cloves, cardamon powder, saffron, sultanas, cashew nuts and fried boondhi in to syrup.  Shape in to even sized laddus. 

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Chickpeas salad...

INGREDIENTS:

1 cup chickpeas, soaked and cooked.
1/2 cup onion, sliced
1 cup spinach, chopped.
1 tomato, diced.
1/2 cup cup cilantro leaves, chopped finely.
2 tbsp lime juice.
Salt to taste.

METHOD:
Soak the chickpeas for atleast six hours.
Cook till its soft.  Allow to cool.
Add little salt to sliced onion and keep it aside for atleast 10 minutes. 
Combine all the ingredients and mix thoroughly. 
Add more salt and lime juice if needed and serve.

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Oats idiyappam (sevai)...

INGREDIENTS:

1/2 cup Oats flour.
1/2 cup wheat flour, steamed.
1/4 tsp salt.
1/2 cup grated coconut.
Adequate boiling water.

METHOD:
Steam the wheat flour for 20 minutes and allow to cool.  Seive.
Combine the first 3 ingredients and mix thoroughly with boiling water.  Prepare a stiff dough.  Put little grated coconut on the trays.  Fill in the idiyappam press with the dough and press through the holes in the trays.  Keep the trays in a steamer, cover and steam for 3 to 4 minutes. 
Serve hot with vegetable curry or goat curry.

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Mutton stew...

INGREDIENTS:

Goat  - 1 lb.
Potato  - 1 diced.
Onion  - 1 small, sliced.
Ginger  - 2 inch long, grated.
Green chilies  - 5 to 6.
Cinnamon stick  - 1 1/2 inch long.
Cloves  -  2 to 3.
Cardamon  3.
Curry leaves  - 1 sprig.
All purpose flour or rice flour -1 tbsp.
Coconut milk  - about 2 cups.
Salt to taste.

METHOD:
Clean and cut the meat in to 2 inch pieces. 
Heat oil, add the curry leaves, dry ingredients and fry. 
Add sliced onion, ginger, garlic, and saute.  Stir in meat, salt, half of the milk,cover and cook.  When its half done add the potatoes and green chilies.  

Cook until everything is cooked.  Mix  flour with the remaining milk and add to that.  Stir thoroughly and bring to boil.  Serve hot with appam.

(Or meat can be pressure cooked and add).

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Caramel flan...

INGREDIENTS:

1/2 cup sugar.
4 eggs.
1 cup water.
1/2 cup milk.
1 can sweetened condensed milk (14 oz).
1/2 tsp vanilla extract.

METHOD:
Preheat oven to 350 degrees, F. 
In a sauce pan, over medium heat, cook 1/2 cup sugar with one tablespoon water, stirring constantly for 3 to 4 minutes or until melted and caramel coloured.  Pour in to a 9 inch baking pan, quickly tilt to coat bottom completely. 
In a mixer bowl, beat  eggs, milk, water, condensed milk, vanilla extract, until everything is blended together.  Pour in to the prepared pan.  Cover with foil.  Place pan in a larger broiler pan.  Fill the broiler pan with 1-inch water. Bake for 60 minutes or until knife inserted near center comes out clean.  Let it cool.  Refrigerate and chill thoroughly.  Loosen sides with knife and invert on to the serving plate.

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Appam....

INGREDIENTS:

2 cups extra long grain rice.
1/4 tsp dry yeast.
1 cup coconut milk or almond milk.
Dash baking soda.
Salt to taste.
2 to 3 tbsp sugar.

METHOD:
Soak the rice for 2 hours.
Soak yeast in 1/4 cup warm water.  Yeast becomes frothy and bubbly.
Grind the soaked rice nicely with soaked yeast and enough water. Keep overnight to ferment or at least 8 hours.
Add the baking soda, salt, sugar, coconut milk and mix well.  Cover and let it stand for 5 minutes.  
Pour a big spoon full of batter in hot iron pan.  Tilt the pan and give it a circular twist about 2 inch more.  Cover and cook until the center is puffed and forms a crisp border. 
More sugar can be added to make appam sweet.

SUBSTITUTE FOR YEAST OR TODDY:

1.  Add one tablespoon full of sugar to half cup of coconut water, mix well and let it ferment for 4 to 5 hours, can be used as a substitute for yeast or toddy.

          OR
2.  Keep 2 to 3 tbsp fulls of leftover batter, in the refrigerator and use for future use,  as a substitute for yeast or toddy.


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Appam ....

INGREDIENTS:

Rice flour - 5oo gm. (1.1 pound or 17.5 oz or 2.18 cup)
Toddy - 200 ml. (less than a cup).
Coarse rice flour - 2 tbsp.
Coconut milk  - 1 cup or more as needed.
Baking soda  - 2 pinches.
Salt to taste.
Sugar  -  2 tbsp.

METHOD:

Roast the rice flour slightly. 
Mix the coarse rice flour with one cup water and cook to a porridge consistency.  Allow that to cool.  Add this and toddy to the rice flour, mix well, make a thick batter.   Leave overnight to ferment or at least 8 hours. 
Add the coconut milk, baking soda, salt and sugar.  Cover and let it stand for 10 minutes.  The batter should be thin.  Pour a big spoonfull of batter in hot iron pan.  Tilt the pan with both hands and give it a circular twist, about 1 1/2 inch more.  Cover and cook for 30 seconds or until the center is puffed.  Repeat with remaining batter.  Serve hot with chicken curry or mutton stew or egg curry or vegetable kurma. 

More sugar can be added to make  appam sweet.

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Butter snaps...

INGREDIENTS:

3 tbsp butter  and 3 tbsp shortening.
1 cup unbleached pupose flour.
3/4 cup powdered sugar.
1/2 tsp vanilla extract.
1/2 cup cashew nuts, chopped.

METHOD:
Preheat oven to 350 degrees, F.
Cream butter, vanilla together.  Combine flour and sugar, add to the creamed mixture, beat well at medium speed.  Beat until combined.  Stir in the chopped nuts.  Shape 1 tsp dough into ball, repeat with remaining dough.  Place balls 1-inch apart on ungreased baking sheets.  Bake for 9 to 10 minutes on preheated oven.  Cool on wire rack.

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Mysore pak...

INGREDIENTS:

3/4 cup Bengal gram flour.
1 1/2 cups sugar.
1/3 cup water.
2 cups ghee.

METHOD:
Heat ghee to boiling point.  keep it aside on low heat.
Combine water, sugar, cook and prepare a syrup of soft ball stage.  Place a drop of sugar syrup in a cup of water, roll it with fingers and when soft ball comes, its soft ball stage. 
Roast the gram flour with one tablespoon ghee for 2 minutes.  Add the sugar syrup to the roasted gram flour and stir well on medium fire.  Add 1 tbsp hot ghee at a time and stir continuously, till all the ghee is added.  Stir vigorously, till the ghee starts floating on top of the mixture.  Remove from fire and pour on a greased tray.  Cut in to pieces when its warm. 

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Oats Idiyappam (sevai)...

INGREDIENTS:

1/2 cup oats flour.
1/2 cup rice flour.
1/4 tsp salt.
Sufficient boiling water to mix.
1/2 cup grated coconut.

METHOD:
Combine the dry ingredients and mix with boiling water and prepare a stiff dough.  Fill the dough in the idiyappam press with the small holes.  Put one tsp grated coconut in the tray.  Press the dough through the holes on top of coconut.  Keep the trays in the steamer, cover and steam, for 3 to 4 minutes. 

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Christmas cup cakes....

INGREDIENTS:

3/4 cup all purpose flour.
1/2 cup sugar.
1/4 cup butter.
1 egg.
1/4 tsp salt.
1 tsp baking powder.
1 tsp pineapple extract (or any extract).
1/4 cup milk.

METHOD:
Preheat oven to 350 degrees, F.
Cream butter and sugar.  Beat in the egg.  Add the pineapple extract. 
Combine the dry ingredients.  Stir in to the creamed mixture.  Mix well.
Add the milk and beat until the batter is smooth.  Spoon batter, 1/2 full in to the cups.  Bake 20 to 25 minutes.  Allow to cool before icing.

CREAM CHEESE FROSTING:
1/4 cup (2 oz) cream cheese.
1 cup powdered sugar.
1/8 tsp pineapple extract. 
Food colour, if needed.
Decorating nonpareils.
Coloured sugar.

Combine powdered sugar, cream cheese, extract and beat until smooth.
Spread frosting on each cup and sprinkle with decorative toppings.

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Butter snaps...

INGREDIENTS:

1 cup all purpose flour.
1/3 cup butter.
1/2 cup powdered sugar, heaped.
1 tsp vanilla extract or any flavor.
Toppings:
Sliced almonds.
Cashew nuts.
Dried cranberries.
Any dried fruits or nuts can be used.

METHOD:
Cream butter, gradually add flour, beating at medium speed until light.  Add powdered sugar, extract and mix well.  Shape in to 1 inch balls.  Place 2 inches apart on ungreased baking sheets.  Press the nuts or dried fruits on top.  Bake 8 to 10 minutes, on preheated oven. Cool on wire rack.  Store tightly covered, at room temperature. 

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Spicy shrimp saute...

INGREDIENTS:

1 lb shrimps,  deveined.
1 tomato, diced.
1 tbsp red chili powder or more as needed.
1/2 tsp coriander powder.
1/2 tsp turmeric powder.
1 inch long ginger piece, grated.
5 garlic cloves, grated.
1/4 tsp ground allspice.
1 bay leaf.
Salt to taste.
3 tbsp Olive oil.
2 tbsp yogurt.

METHOD:
Heat oil, fry ginger and garlic.  Add the diced tomatoes and saute until its soft.
Stir in all the powdered spices and bay leaf.  Gradually add the shrimp and mix well.  Cook stirring occasionally, till all the water is absorbed.  Add salt and yogurt, stir frequently, till its fairly dry.  Add more salt if needed and remove from heat.

Don't over cook, shrimps will be chewy, not soft.

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Sweet sev....

INGREDIENTS:

Gram flour - 3/4 cup.(chick peas flour or yellow split peas flour).
Rice flour  3/4 cup.
Ghee  - 1 tsp.
Salt  -  1/4 tsp.
Baking soda  - 1/8 tsp.(sodium bicarbonate).
Oil to fry the sev.
Sugar  - 1 cup.
Water -  1/4 cup.

METHOD:
Sieve both flours together.  Mix baking soda and ghee together.
Rub in to the flour.  Add salt, enough water and make a stiff dough. 
Heat oil.  Hold a handful dough and press through the sev mold (with big holes) straight in to the hot oil.  Fry till crisp, stirring occasionally.  Remove and drain.
Let it cool.
Boil sugar and water together until it becomes a thick sugar syrup.  Stir in the sev and mix well, till all the sev are completely coated with sugar syrup. 

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Easy chicken curry...

INGREDIENTS:

2 lb Chicken pieces.
1 cup cranberries.
1 tsp coriander powder.
1/2 tsp turmeric powder.
2 tsp chili powder or more as needed.
1 tsp ginger powder.
1 tsp garlic powder.
1/2 tsp fennel seed powder.
1/4 tsp cumin seed powder.
1/4 tsp black pepper powder.
1/2 tsp allspice powder.
1/4 tsp dried thyme.

2 bay leaf.
Salt to taste.
2 sprigs curry leaves.
2 medium sized potatoes, diced.

METHOD:
Mix the first 13 ingredients together, (refrigerate for an hour if desired) add enough water and cook for half hour.  Stir in the diced potatoes, cover and cook on medium fire, until everything is cooked.  Add the curry leaves and mix well.  Add more salt if needed and remove from fire.  

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Peanut butter cookies...

INGREDIENTS:

5 tbsp peanut butter.
7 oz (1/2 can) sweetened condensed milk.
1 egg.
1 tsp vanilla extract.
1 cup all purpose flour, levelled.
1/4 tsp salt.
1/2 tsp baking soda.
Roasted peanuts.
Granulated sugar, (optional).

METHOD:
Preheat oven to 325 degrees, F.
Beat condensed milk, peanut butter, egg and vanilla extract until smooth.
Combine flour, salt and baking soda.
Add to the peanut butter mixture and mix well.
Chill at least one hour.
Shape into 1 inch balls.
Roll in granulated sugar.
Press peanuts on top of each cookie.
Place 2 inches apart on ungreased baking sheets. 
Bake 10 to 12 minutes or until lightly browned.  Do not over bake.
Cool on wire rack.

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Vegetable curry...

INGREDIENTS:

Any vegetables as desired    -  2 lb.
Pumpkin, potato, drumstick, carrot, squash, green beans, okra etc..
Green chilies  -  3-4 cut lengthwise.
Red chili powder  - 2 tbsp.
Turmeric powder  -  1/2 tsp.
Coriander  powder  -  1 tsp.
Aniseed powder -  1/4 tsp.
Cumin powder  -  1/4 tsp.
Allspice powder  -  1/4 tsp.
Ginger  1 inch piece, grated. 
Garlic cloves  -  5 to 6.
Onion  - 1, sliced.
Cranberries  - 1/2 cup.
Canola oil  -  4 tbsp.
Mustard seeds -  1 tsp.
Cilantro leaves, chopped -  1/2 cup.
Powdered oats  -  3 tbsp.
Salt to taste.

METHOD:
Heat oil, add mustard seeds.  When it crackles, add onion and fry.
Add ginger, garlic, green chilies, cranberries and saute. 
Gradually add all the powders and saute.
Add sufficient water and bring to boil.
Stir in the vegetables, salt and cook.
When the vegetables are cooked add the powdered oats and mix thoroughly.  Cook two more minutes. 
Add the chopped cilantro, more salt if needed and remove from fire.

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Coconut shrimp....

INGREDIENTS:

About 20 shrimps, deveined with tails.
1/2 cup all purpose flour with little garlic powder, little dried parsley, little black pepper powder, and salt.
1 cup shredded desiccated coconut.
1 small egg, beaten.
About a cup of oil to fry. 

METHOD:
Toss the deveined shrimps in the flour mixture, then dip in the beaten egg.  Roll them in the desiccated coconut and shake the excess.  In a frying pan, heat the oil and fry the coconut coated shrimps.  Turn over and cook to brown lightly and evenly.  Drain on paper towels.  Serve hot with dates sauce or sweet and sour sauce.

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Fried flounder...

INGREDIENTS:

Flounder fish fillets.
1/2 cup corn flour.
1 tbsp all purpose flour.
1/2 tsp  salt.
1/2  tsp ground cumin.
1/2 tsp garlic powder.
1/2 tsp cayenne pepper.
1/4 tsp ground black pepper.
1/2 tsp dried parsley.
1 egg.
2 tbsp milk.
Oil to fry, about 1/2 cup.

METHOD:
Combine all the dry ingredients and keep aside. 
Beat the egg and milk together.
Dip the fish fillets in to the milk mixture and lift to allow the excess to drip off.
Place the fish in the flour mixture, turn, coat the other side also. 
Heat oil in a frying pan.  Place the fish fillet in the oil and fry both sides and drain on paper towel. 
Serve hot with tarter sauce or sweet relish.

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Chicken biriyani...

INGREDIENTS:

Basmati rice  -  2 cups.
Chicken -  1 to 1 1/2 pounds.
Onion   - 1, diced.
Tomato  - 1 diced.
Ginger  - 2 inch piece.
Cloves  - 4 to 5.
Garlic cloves  - 10.
Cinnamon  -  2 inch long stick.
Cardamon  -  6.
Bay leaves  -  2.
Fennel seeds  -  1 tsp.
Chili powder - 1 tsp or more as needed.
Coriander powder  -  1 tsp.
Turmeric powder  -  1 tsp.
Lime juice one lime.
Salt to taste. 
Small bunch of cilantro leaves and mint leaves. 

METHOD:
Half boil the rice with salt and 2 cardamons.
Wash and cut the chicken in to pieces.  

Grind ginger and garlic in to a paste.

Add the ginger garlic paste, chili powder, coriander powder, turmeric powder, half the lime juice, salt, to the chicken pieces and soak for at least half hour.
Heat ghee and fry the cloves, cardamom cinnamon stick, fennel seeds for few minutes.  Add diced onion and fry.  When it turns clear add the tomatoes and saute for a minute.  Add the marinated chicken pieces and mix well with one cup water.  Cover the pan and bring to boil.  Reduce the fire, add rice,cover and cook till the meat and rice are done.  Add the remaining lime juice, cilantro leaves, and mint leaves, mix well.  Garnish with coloured rice, and hard boiled egg.  Serve with vegetable salad. 

If  using pressure cooker, do not cook the rice first.  After sauteing add the marinated chicken pieces and rice.  Mix well with 3 cups water.  Cover. Cook for 5 minutes.  Let it cool, 10 to 15 minutes or until all the pressure goes.  Open and add the chopped leaves, mix well and serve.

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Goat biryani...

INGREDIENTS:

Goat pieces  -  500 gm or 1 pound.
Onion, medium sized  -  1, sliced.
Ginger  -  2 inch long, grated.
Garlic cloves  -  10 to 12, grated.
Coriander powder  - 1 tsp.
Red chili powder  -  1 tbsp.
Green chilies  -  3 to 4.
Desiccated coconut  - 3 tbsp.
Bay leaves  - 2.
Cloves  - 6 to 7.
Cardamon  - 4 to 5.
Cinnamon stick - 3 inch long.
Peppercorns  - 1 tsp.
Yogurt  - 1 cup.
Salt  - 1 tbsp.
Ground poppy seeds  - 1 tsp.
Ghee  - 5 to 6 tbsp.
Basmati rice -  1 /1/2 cups.
Lime juice  - 2 tbsp.
Saffron  - 1/4 tsp.
Mint leaves  - 3 sprigs.
Cilantro leaves  - 1/2 bunch, chopped.
Roasted cashew nuts to garnish.

METHOD:
Soak the goat pieces with yogurt, grated ginger, garlic, red chili powder, coriander powder, salt and mint leaves.  Let it stand for one hour. 
Roast the cloves, cinnamon, cardamon and peppercorns.
Heat ghee, add sliced onions and fry.  Add the roasted spices, ground poppy seeds, green chilies, desiccated coconut and saute. 
Gradually add the marinated goat pieces,add 3 cups water and bring to a boil. 
Clean the rice and add to it.  Sprinkle the saffron.   Cover and pressure cook for 8 minutes. 
Let it cool, until all the pressure goes.  Open, add the chopped cilantro leaves, lime juice, mix and cover. 
Garnish with roasted cashew nuts and serve. 

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Shrimp biriyani....

INGREDIENTS:

Medium sized shrimps  - 1 lb (about 50) deveined.
Tomato - 1, diced.
Curd or yogurt  - 3 tbsp.
Coriander powder  - 1/2 tsp.
Turmeric powder  -1 tsp.
Garam masala  - 1 tsp.
Chili powder - 1 tsp or more as needed.
Ginger and garlic paste  - 1 tbsp.
Allspice  -3 to 4.
Salt to taste.
Ghee  - 4 tbsp.
Rice (basmati)   - 2 cups.
Coriander leaves   - 5 - 6 sprig.

METHOD:
Cook the rice with adequate water.  When its half cooked, strain it.
Heat ghee, fry the ginger garlic paste, add the diced tomatoes, and saute until its soft.  Add the shrimps and the rest of the spices  with little salt.   Fry a little and add curd to it.  Let it simmer and a thick gravy remains.
Stir in the half cooked rice and mix well.  Add little water if needed.  Cover and cook, on medium heat for about 10 minutes or until the rice is tender. 
Sprinkle the finely chopped coriander (cilantro) leaves and serve.   

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Paneer cutlet...

INGREDIENTS:

1 cup paneer.
1 cup potato, steamed and mashed.
3 to 4 green chilies, seeded and chopped.
2 inch piece ginger, grated. 
1/4 cup chopped cilantro.
1 sprig mint, chopped.
1 tsp salt. 
1 medium sized onion, chopped finely.
1 small egg.
1 tsp all purpose seasoning.
2 tbsp chopped walnuts or pecans or cashew nuts.
1/2 cup dry bread crumbs. 
Oil to fry. 

METHOD:
Combine all the ingredients except oil.  Mix well. 
Add more bread crumbs if needed.  Divide in to even sized balls. 
Flatten the balls in to any shapes. 
Heat oil and fry the cutlets on medium heat, till golden brown colour. 
Drain and serve hot. 

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Yogurt rice....

INGREDIENTS:

Rice  -  1 cup.
Yogurt -  2 cups or more if needed.
Ginger  - 1 inch piece.
Red chilies  - 2.
Green chilies  - 2.
Mustard seeds  -  1 tsp.
Asafoetida powder  - 1 pinch.
Curry leaves  -  1 sprig.
Olive oil  -  2 to 3 tbsp.

Green grapes or pomegranate 

METHOD:
Boil rice, adding salt.  Cool slightly. 

(Cook rice with milk if desired)

Mix with yogurt.
Chop green chilies and ginger finely. 
Heat oil, fry mustard seeds, red chilies,  curry leaves and chopped ingredients.  Saute for 2 minutes.  Add asafoetida powder.   Switch off the fire and add the rice curd mixture.  Mix thoroughly.  Add more salt if needed. 

Add grapes and serve with pickles.

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Tamarind rice...

INGREDIENTS:

Rice  - 1 1/2 cups.
Tamarind  -  50 gm or a lime size.
Split black gram  - 2 tsp.
Split Bengal gram  -  2 tsp.
Peanuts  -  2 tbsp.
Red chilies  -  5 to 6. 
Curry leaves  - 1 sprig.
Turmeric powder  -  a pinch.
Mustard seeds   -  1 tsp.
Asafoetida powder  - 1/4 tsp.
Ginger  - 1/2 inch piece, grated.
Salt to taste.

METHOD:
Cook rice with little salt and cool.
Soak tamarind in 1/2 cup water and extract the juice.
Heat oil, add grams, peanuts and roast.  Add mustard seeds, curry leaves, red chilies, turmeric,  ginger, asafoetida powder and saute for a minute.  Gradually add the tamarind extract, salt and cook till the water evaporates and mixture thickens.  Add rice and mix thoroughly.  Add more salt if needed and serve.

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Tomato rice...

INGREDIENTS:

Rice  - 1 cup.
Tomatoes  - 2, diced.
Onion  - 1, sliced.
Ginger  - 1 inch length, grated.
Green chilies  - 3 to 4  or more as needed.
Curry leaves  - 1 sprig.
Olive oil  - 2 to 3 tbsp.
Salt to taste.

METHOD:
Cook rice with salt.
Heat oil and put the mustard seeds.  When it crackles add the curry leaves.
Add the sliced onion, when it turns clear add the diced tomatoes, salt, grated ginger and green chilies and saute for 2 to 3 minutes.  Gradually add the rice and mix well.  Add salt if needed and serve with any pickle. 

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Sweet potato sev....

INGREDIENTS:

1/4 cup sweet potato,  cooked and mashed.
1 cup gram flour.
1 tbsp rice flour.
1/2 tsp salt.
1/4 tsp red chili powder.
1 tsp  hot oil or ghee.
Oil to fry.

METHOD:
Mix the first six ingredients together and make a stiff dough. 
Add more gram flour or more sweet potatoe if needed.  Fill the dough into the sev mold (one with tiny holes) and press in to the hot oil.  Fry in medium heat, till its golden colour.

You can substitute potato for sweet potato.

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Spritz cookies...

INGREDIENTS:

2 cups all purpose flour.
3/4 cup butter.
3/4 cup sugar.
2 tbsp milk.
1 egg yolk.
1/4 tsp almond extract.
1 tsp vanilla extract.
1/2 tsp salt.
Cookie press.

DECORATIVE TOPPINGS:
Nonpareils, coloured sugar.

METHOD:
Preheat oven to 325 degrees, F.
Thoroughly cream butter, sugar, yolk and milk. 
Gradually add the extracts, salt and flour.  Beat well to make smooth dough. 
Place the dough in to the cookie press and press the dough on to the cookie sheet.
Sprinkle cookies with decorative toppings. 
Bake 8 minutes or until light golden colour.  Do not over bake.
Remove cookies to wire rack and cool completely.
Store in tightly covered jar. 

"ENJOY COOKING AND EATING"

Sev: (Omapodi)...

INGREDIENTS:

Gram flour  - 2 cups.
Rice flour - 2 tbsp.

Ajwain powder (omam)- 1/4 tsp.
Hot oil or ghee - 1 tsp.
Salt  - 1 tsp.
Little red chili powder.
Water to mix.
Oil to fry.

METHOD:
Combine the first six ingredients, together.  Mix well with water and make a stiff dough.  Fill the dough into the sev mold, (one with tiny holes) and press in to the hot oil and fry, till its golden brown.  Drain on paper towel.

"ENJOY COOKING AND EATING"

Spicy Sev :(karasev)...

INGREDIENTS:

Gram flour - 1 1/2 cup. (chick peas flour or yellow split peas flour).
Rice flour - 3 tbsp.
Baking soda  - 1/4 tsp.
Ghee or oil - 1 tbsp.
Salt  - 1 tsp.
Red chili powder  -  1 tbsp or more.
Garlic powder -  1/4 tsp.
Water to mix.
Canola oil to fry the sev.

METHOD:
Sieve both flours together.  Add salt.
Mix baking soda and ghee together.  Rub in to the flour.
Add chili powder, garlic powder and make stiff dough. 
Heat oil.  Hold a hand full of dough and press the dough through the sev mold, (one with big holes) in to hot oil.  Fry till crisp, stirring occasionally.  Remove and strain on paper towel.

"ENJOY COOKING AND EATING"

Milk balls...

INGREDIENTS:

1/2 cup rice flour.
1/2 cup almond flour.
1 tsp white sesame seeds.
1 tbsp ground flax seeds.
1/2 tsp salt.
Hot water to mix.
2 1/2 cups coconut milk.
1/4 cup sugar or more as needed.

METHOD:
Mix the first five ingredients with hot water and make a stiff dough.  Divide in to even sized small balls.  Boil the coconut milk, add the balls and cook till its soft.  Add sugar and serve. 


"ENJOY COOKING AND EATING"

Milk balls...

INGREDIENTS:

1 cup rice flour.
1 tsp black sesame seeds.
1/2 tsp salt.
Boiling water to mix.
2 cups coconut milk.
1/4 cup sugar.

METHOD:

Mix the first three ingredients  with boiling water and make a stiff dough.  Divide in to even sized small balls.  Heat the coconut milk and when it starts to boil add the balls and cook till its soft.  Add sugar and serve.

"ENJOY COOKING AND EATING"

Milk balls....

INGREDIENTS:

3/4 cup rice flour.
1/4 cup almond flour.
2 tbsp ground flax seeds.
1/4 cup grated sweet potato.
1/2 tsp salt.
Boiling water to mix.
2 1/2 cup coconut milk.
1/4 cup sugar.

METHOD:
Mix the first five ingredients with boiling water and make a stiff dough.  Divide in to even sized small balls.  Heat the coconut milk and when it boils, add the prepared balls and  cook till its soft. 
Add sugar and serve.

"ENJOY COOKING AND EATING"

Fruit cake...

INGREDIENTS:

All purpose flour - 1 cup.
Butter - 1/2 cup.
Sugar - 1 cup.
Eggs - 3.
Salt  - 1/2 tsp.
Allspice powder  - 1/4 tsp.
Vanilla extract  -  1 tsp.
Baking powder - 1 1/2 tsp.
Dried fruits  - 2 1/2 cups.
Rum to soak the dried fruits.
1/2 cup sugar for caramel sugar.
1/4 cup water.
1/4 cup flour to dredge the fruits.

METHOD:
Soak the fruits in rum, for a week. 
Caramel sugar:  Cook 1/2 cup sugar with little water until it turns to brownish reddish colour.  Let it cool. 
Heat oven to 350 degrees, F. 
Grease and flour the baking pan.  Cream butter and sugar till light and add eggs one at a time.  Beat well at high speed.  Add caramel sugar and vanilla.  Sift together all purpose flour, baking powder, all spice powder and salt.  Fold the flour mixture to that.  Strain the dried fruits.  Dredge the  fruits with 1/4 cup flour and fold in to the cake mixture.  Bake in the preheated oven for 45 to 60 minutes.

"ENJOY COOKING AND EATING"

Beef vege soup...

INGREDIENTS:

1 lb cubed chuck meat.
1 large onion, diced.
3 cloves garlic.
1/2 tsp oregano.
1 bay leaf.
1/2 tsp black pepper powder.
1/4 cup barley, (optional).
4 cups water.
1 tsp salt.
1/2 cup carrots.
1/4 cup peas.
1/4 cup diced potatoes.
2 to 3 tbsp corn flour, as needed.

METHOD:
Combine the first nine ingredients in a large sauce pan.  Bring to a boil, reduce heat and simmer for about 1 1/2 hours or until the meat is cooked.  Add vegetables and cook over medium heat for 10 minutes, uncovered. Mix the corn flour with 1/2 cup stock and add to that soup, mix well till the soup is thick, remove from fire.  Add more salt if needed  and serve hot.

If pressure cooked, stir in the first nine ingredients and cook over medium heat for about 15 minutes.  Add vegetables and cook for another 10 minutes, uncovered. 

"ENJOY COOKING AND EATING"

Croutons...

INGREDIENTS:
10 Bread slices, diced.
1 tbsp all purpose seasoning.
3-4 tbsp Olive oil.

METHOD:
Cut the bread slices into small cubes. 
Heat oil, add the seasoning and the bread cubes.  Mix thoroughly. 
Toast in the toaster oven, at 200 degrees for 2 minutes. 

"ENJOY COOKING AND EATING"

Oxtail and barley soup...

INGREDIENTS:

Oxtail  -  2 lb.
Red onion -  1, large.
Garlic cloves  -  5.
Oregano  -  1 tsp.
Bay leaf  -  2.
Barley  - 1/2 cup.
Beef bouillon cubes  -  1.
Water -  5 cups.
Salt and pepper to taste.

METHOD:
Combine all the ingredients and bring to a boil.  Reduce heat and simmer for about 1 1/2 hours. 
If using pressure cooker, cook for 20 to 25 minutes.  Add salt and pepper as needed and serve hot with croutons. 

"ENJOY COOKING AND EATING"

Christmas sugar cookies...

INGREDIENTS:

1 1/2 cup all purpose flour.
1/4 cup shortening.
1/4 cup butter.
3/4 cup sugar.
1 egg.
2 tbsp milk.
1 tsp vanilla extract.
1 tsp baking powder. 
1/4 tsp salt.
1 egg white beaten to brush the top of the cookies.

METHOD:
Preheat oven to 325 degrees, F.
Combine all the ingredients, beat well at medium speed, occasionally scraping the bowl with rubber spatula. Cover, refrigerate about one hour.  On a lightly floured surface,  roll dough 1/8 to 1/4 inch thick.  With cookie cutter, cut in to various shapes.  Re roll dough trimmings and continue to cut shapes.  Place cookies 1/2 inch apart on cookie sheet.  Brush tops of cookies with beaten egg white.  Sprinkle cookies with decorative toppings. 
Bake 8 minutes or until light brown.  Remove to wire racks.  Cool completely. 

"ENJOY COOKING AND EATING"