Malanga saute...

INGREDIENTS:

2 medium sized malanga, sliced.

1 tsp red chili powder.

1/4 tsp black pepper powder.

1/4 tsp cumin powder.

1/2 tsp turmeric powder.

1/2 onion sliced.

3 to 4 tbsp Olive oil.
Salt to taste.

METHOD:
Scrape the skin and slice the malanga. 
Smear with all the powders and salt.  Keep aside for half hour. 
Heat oil, add onion and saute, till it turns clear.
Stir in the malanga mixture, salt and saute till its cooked.

"ENJOY COOKING AND EATING"

Fish fry.....

INGREDIENTS;
About 1 1/2 pounds, snapper or pomfret.
5-6 red chilies.
1 tsp black peppercorns.
1/2 tsp turmeric powder.
3 garlic cloves.
5 to 6 pearl onions.
Salt to taste.
Coconut oil to fry ,(about 1/4 cup).
2 tbsp lime juice.

METHOD:
Scale, clean the fish and make small slits on both sides. 
Grind onions, red chiies, peppercorns, turmeric powder and garlic in lime juice, to a fine paste. 
Add salt and smear on  fish.  Set aside for an hour.
Heat oil, shallow fry the fish on both sides till crisp. 
Remove and drain. 
Garnish with onion rings.

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Dhokla...

INGREDIENTS:

Gram flour - 1 cup. (Yellow split peas or chick peas flour).
Cream of wheat  - 1 1/2 tbsp.
Juice from one lemon.
Sugar  - 2 tsp.
Ginger  paste - 1 tsp.
Green chilies  - 2, seeded and chopped.
1/4 tsp salt.
Baking soda - 1 tsp. (Sodium Bicarbonate).

Eno fruit salt can be substituted. 

METHOD:
Mix all the ingredients except baking soda with enough water.  Add baking soda and mix well.  Pour the mixture in to the  greased dhokla pan or cake pan.  Place the pan in a steamer and steam for 20 minutes.  Remove and allow it to cool.

To temper:
2 tbsp Olive oil or sesame seed oil.
1 tsp mustard seeds.
1 sprig curry leaves.
2 red chilies.

Heat oil and add mustard seeds, when it crackles, add the red chilies and curry leaves.  Fry for few seconds and pour over the prepared dhokla and serve.
Serve with green chutney or coconut chutney.

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Dates milk shake...

INGREDIENTS:

About 8 to 10 dates, (pitted).
2 cups milk.

METHOD:
In a blender, blend the dates, with 3/4 cup milk, until its smooth.
Add the remaining milk and blend well.
Stir in the honey (if desired) and serve.

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Rice flour Unniappam....

INGREDIENTS:

1 banana.
2 cups rice flour or more as needed.
1/2 cup brown sugar or palm sugar as needed.
1/2 tsp powdered cardamon.
1/2 tsp dried ginger powder.
3 tbsp desiccated coconut.
2 tbsp roasted cashew nuts.
Salt to taste. 
Oil to fry.

METHOD:
Remove the skin and mash the banana. 
Combine rice flour, banana, cardamon powder, ginger powder, coconut, nuts and salt.
Boil the palm sugar with little water, just enough to dissolve. Strain straight in to the flour mixture.  Mix well.  Keep aside for at least one hour.
Drop one spoonful into the hot oil and fry till its crisp and brown.

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Wheat flour unniappam...

INGREDIENTS:

2 bananas.(ripe)
1 cup wheat flour.
Pinch baking soda.
2 tbsp cream of wheat. (rawa)
1/2 tsp cardamon powder.
1/3 cup brown sugar or palm sugar.
2- 3 tbsp desiccated coconut.
Salt to taste.
Oil to fry.

METHOD:
Remove skin and mash the bananas.  Add the remaining ingredients, except oil and mix well, with adequate water.  Make in to a thick batter.  Sugar can be increased or decreased according to the sweetness.
Heat oil, drop one tablespoon full batter, and fry till its crisp and brown.

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Avocado dip...

INGREDIENTS:

1 avocado.
4 oz neufchatel cheese.
1 tbsp lime juice.
1/2 tsp garlic salt.

METHOD:
Mix all the ingredients in a mixer at medium speed, until well blended.
Serve with crackers or chips.

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Vege pakora....

INGREDIENTS:

About one cup or more gram flour as needed.   (or chick peas flour)
1 tsp red chili powder.
1/2 tsp garam masala.(optional)
1 handful spinach, chopped.
1/2 bunch cilantro leaves (coriander leaves), chopped.
1 potato grated.
1 medium sized onion, sliced.
Salt to taste.
1/4 cup warm water.
Oil to fry. 

METHOD:
Mix all the dry ingredients, add water to blend into thick batter.  Add onion, potato, spinach,salt, and cilantro leaves, mix together. 
Heat oil.  Drop a heaped spoon full into the hot oil.  Fry for 2 to 3 minutes or till golden color.
Serve hot with green chutney or ketchup.

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Pineapple squash...

INGREDIENTS:

4 cups pineapple juice.
4 cups water.
3 cups sugar.
3 tsp citric acid crystals.
1 tsp pineapple extract.
2 pinches, potasium meta bi sulphite. (optional) K.M.S.

METHOD:
Remove outer skin and dice the fully ripe pineapple. 
Blend the pieces in a blender and strain the juice through the strainer. 
Heat the juice to boiling point and cool down to room temperature. 
Prepare sugar syrup by mixing sugar, water, citric acid and bring it to boil.
Let it cool down to room temperature. 
Mix together the juice, sugar syrup, and extract. 
Mix the preservative  (Kms) in little warm water and add to the squash.
Pour into sterilized, dry bottles. 
Can keep up to 4 months.  Refrigerate if Kms is not added.
Add four parts of water, with ice and serve.

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Fish moilee...

INGREDIENTS:

1 1/2 lb  Mackerel, salmon, pomfret, or king fish.
11 medium sized onion sliced.
2 inch piece ginger.
4-5 garlic cloves.
5-6 green chilies, (as needed).
1/2 tsp turmeric powder.
3 cups coconut milk.
1 sprig curry leaves.
2-3 tbsp oil.
Salt to taste.

METHOD:
Clean and cut the fish in to small pieces.  Grind together ginger and garlic in to paste.
Heat oil, and saute the sliced onion.  Add ginger garlic paste, turmeric powder, green chilies, and saute for 2 minutes. 
Add the coconut milk, salt and bring to a boil.  Gradually add the fish pieces and cook, until the fish is cooked.  Add the curry leaves and remove from heat. 

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Cream cheese pudding...

INGREDIENTS:

For crust:
1/2 cup honey graham cracker crumbs.
2 tbsp butter.
Melt butter, add crumbs, mix well and press on to the bottom of  9 inch spring form pan. 

One 8 oz, pkg cream cheese.
1 pkg,(1.4 oz pkg) orange flavoured gelatine.
1/2 cup water.
3/4 cup granulated sugar.
1/4 cup orange juice.
3/4 cup milk.

METHOD:
Dissolve gelatine in 1/2 cup water over low heat.  Combine cream cheese, sugar at medium speed until smooth.  Gradually add gelatine , milk and juice and mix , until blended.  Pour over crust.  Chill till firm.  Top with orange slices.

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Dried shrimp or anchovy chutney...

INGREDIENTS:

One handful dried Anchovy or Shrimp.
1/2 cup grated coconut.
2-3 garlic cloves.
1/2 tsp black pepper.
6-7 red chilies.
Tamarind - one small lime size.
1 sprig curry leaves.
Salt to taste.

METHOD:
Roast the dried shrimp for few minutes.
Grind all ingredients together and add more salt if needed and serve.

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Dried fruits shake...

INGREDIENTS:

6 dates, pitted.
3 prunes.
1 tbsp raisins.
1 1/2 cups whole milk, or soy milk or almond milk.
3/4 cup ice cream.

METHOD:
Blend the first three ingredients, with one cup milk, at high speed, for about 5 minutes.
Add the remaining milk, ice cream and beat for few more seconds and serve.

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Chicken tikka....

INGREDIENTS:

2 pound boneless chicken pieces.
3 inch long piece ginger.
10 garlic cloves.
1 tbsp coriander seeds.
1 tbsp fennel seeds.
1 tsp cumin seeds.
10 red chilies, seeded. (more if needed).
3 tbsp vinegar or 3 tbsp lemon juice.
Red color, few drops.
Metal skewers.

METHOD:
Grind garlic cloves, coriander seeds, fennel seeds, cumin seeds, red chilies, red color, and  lemon juice, together in to a fine paste.  Combine with chicken pieces, cover and refrigerate 2 to 3 hours or overnight.  Insert the chicken pieces on skewers and grill or broil at 400 degrees, F for 10 minutes or until its done.

Microwave cooking method:
Keep the marinated chicken pieces on a microwave safe plate and cook for 5 minutes.

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Eggless cake...

INGREDIENTS:

Self rising flour  - 1 cup (10 tbsp or 8 oz).
Condensed milk  - 1/2 can  (10 tbsp or 7 oz)
Sugar  - 3 tbsp.
Butter  - 2 1/2 tbsp.
Milk  -  1/2 cup.
Vanilla extract  - 1 tsp.

METHOD:
Preheat oven to 350 degrees, F.
Cream butter, add sugar, milk, sweetened condensed milk, and vanilla extract .  Beat till light.  Fold in the flour.  Grease the spring form pan, pour the batter.  Bake in the pre heated oven for 20 to 25 minutes or until the wooden pick inserted in the center comes out clean.

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