Lemon Cake

INGREDIENTS

500 g flour
50 g crushed walnuts
¼ cup milk
2½ rounded tsp baking pdr
250 g butter
Juice of 1 ½ limes
500 g sugar (grind)
5 eggs (250 g)
Grated rind of 4 limes

FOR TOPPING- Juice of I ½ lime+ equal qty of sugar

METHOD

Sift flour with baking powder. Cream together butter and sugar till soft and fluffy. Add eggs and then flour. Add lemon rind and walnuts. Add milk to make the right consistency. Bake in a med oven for about 40 mins till light brown on top and cooked through. Mix topping and keep ready. When cake is baked and cooled a bit, turn out and over-turn again. Put back into the oven for a minute. Quickly spread syrup on top- not too much or it will turn soggy. Good for a dessert- with pineapple stewed with cream- cold!

Fudge Icing

INGREDIENTS

250 g powdered sugar
100 g butter / margarine
1 tsp coffee
4 dsp cocoa pdr
 2 tbsp water

METHOD

Stir sugar, cocoa, coffee and water on a low heat till smooth. Boil for a minute. Remove, add butter + beat till blended. Pour over cake while still warm. Smooth to cover but do not handle too much. Leave to dry before further icing.

Deep Dark Chocolate Cake

INGREDIENTS

1 ¾ cup flour pinch salt
½ cup vegetable oil
2 cups sugar
1 cup milk
2 tsp vanilla essence
¾ cup cocoa
1 ½ tsp baking powder
1 cup boiling water
2 eggs
1 ½ tsp soda-bi-carb

METHOD

Heat oven to 350 degrees. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water. Bake in a round pan for 30-35 minutes.

Batika

INGREDIENTS

500 g sugar
150 g butter
1 tsp vanilla essence
500 g dessicated coconut
5 eggs
500 g rawa [semolina]
1 tsp baking pdr

METHOD

Dissolve sugar in 1 cup warm water. Add rawa and stir followed by desiccated coconut and butter. Heat for 7 minutes, stirring with a strong arm! Leave for 5 hours or more. Then add beaten eggs, baking powder and vanilla. Grease and flour a tin and bake for 45 mins.

Banana Loaf

INGREDIENTS

3 ripe bananas (mash)
250 g flour
 2-3 eggs
250 gm sugar (grind)
1 level tsp soda
½ tsp salt
1 tbsp walnuts (chop)
125 g butter

METHOD

Sift flour with soda and mix in salt. Cream together butter, sugar and eggs. Stir in mashed bananas. (Do not beat) Add flour. Bake in greased and floured loaf tin in slow oven for 45-50 minutes.

Sago Cream

INGREDIENTS

5 cups milk
1 to ¾ cup cream
2/3 cup sago
2 eggs (white)
4 tbsp sugar
Strawberry crush/chocolate sauce
¼ tsp vanilla essence

METHOD

Soak sago in milk for 30 minutes. Heat and allow to boil for 30 minutes or till sago is soft. Stir in vanilla and sugar. Chill. Whip cream with 1 cup cold water. Whip whites separately. Fold together. Mix into chilled milk. Chill again in separate glasses. Top with crush/ chocolate sauce.

Rice Kheer

INGREDIENTS

2 litres milk
50 g cashewnuts
100 g sugar
3 tbsp rice (raw)
1 tsp cardamom pdr
 Handful raisins (opt) 

METHOD

Wash rice. Boil in milk till about 2/3 its original volume. Add remaining ingredients and simmer a while. Serve cold or hot.

Nina’s Recess Sponge

INGREDIENTS

2 eggs
1 tsp melted butter
¾ cup whipped cream
½ cup caster sugar
2 tbsp boiling water
½ tsp baking powder
¾ cup flour
 Pinch salt strawberries

METHOD

Set oven to 180C. Grease and flour a recess cake tin. Beat whites till it forms stiff peaks, add sugar gradually until thick and shiny. Add yolks and beat. Sift flour, baking powder and salt together 3 times and fold lightly into the egg mixture. Mix butter and boiling water together. Pour around the edge of the mixture, and using a metal spoon gently fold in. Pour the mixture into the prepared tin. Bake in a preheated oven for 20-25 mins or until the sponge is firm to touch. Remove from the oven and place on a wet tea towel for about 2 minutes, then turn out onto a wire rack to cool. Fill the sponge with whipped cream and top with strawberries or other stewed fruit.

Mango Icecream

INGREDIENTS

1 l milk (full cream)
1 large pinch stabilizer
250 g sugar
70 g milk powder
2-3 ripe mangoes
1 ½ tbsp cornflour
½ cup cream (opt)

FOR CHOCO-COCONUT, ADD: 30 g cocoa/ cooking chocolate 50 g desiccated coconut [To be added later with cream]

METHOD

Mix all the dry ingredients together well. Add cold milk and 2 cups water and whisk till lumps are blended. Heat till thick. Cool. Pulp mangoes, strain and mix into custard with cream. Chill. Whip when half set. Refreeze.

Lemon Soufflé

INGREDIENTS

1 litre milk
20 g gelatine (6 tsp slightly rounded)
210 g sugar
7 eggs
2 large limes
4 tbsp water

METHOD

Separate whites of eggs and keep aside. Wash limes, dry well and grate rind. Mix yolks with sugar and milk. Heat this mixture in a double boiler, stirring continuously. Remove as soon as it thickens. Cool. Add 4 tbsp of hot water to the gelatine and add this to the custard. When cool add juice of limes and rind. Chill till half set. Beat egg whites till stiff and fold into the custard. Chill till fully set. Serve with stewed fruit.

Lemon Delight

INGREDIENTS

1 large lime (+ rind)
2 rounded tbsp flour
2 eggs (yolks and white separate)
120 g sugar
2 slightly rounded tbsp butter
1 cup milk

METHOD

Cream butter and sugar. Add egg yolks and mix. Gradually add flour, lime juice and rind. Add milk a little at a time and beat into mixture by hand or with blender. Beat egg whites stiff and fold in. Pour into an oven-proof bowl. Preheat oven to 180 degrees and put water into baking tray. Place bowl in the water and bake for 25-30 minutes. (Top should be solid and the lower part semi-solid)

Chocolate Soufflé

INGREDIENTS

1 litre milk
250 g sugar
20 g gelatine (approx 6 tsp {slightly rounded})in 4 tbsp water)
7 eggs
50 cocoa pdr
25g chopped walnuts, whipped cream [opt]

METHOD

Separate whites of eggs and keep aside. Mix yolks with sugar, cocoa powder and milk. Heat this mixture in a double boiler, stirring continuously. Remove as soon as it thickens. Cool. Add 4 tbsp of hot water to the gelatine and add this to the custard. Chill till half set. Beat egg-whites till stiff and fold into the custard. Pour into serving bowls and chill till fully set. Decorate with walnuts and cream if desired.

Caramel Custard

INGREDIENTS

1 litre milk
¼ tsp vanilla essence
6 eggs
4+4 tbsp sugar
Pinch nutmeg (1 litre dekshi)

METHOD

Put half the sugar into a dekshi and, on a low heat, heat till golden brown. Beat eggs well with the sugar and add to milk. Add essence and nutmeg. Pour into caramelled dekshi. Cover and pressure cook on a trivet with 2 cups water below for 10-15 minutes. Chill, turn out & serve.

Patsy's Butterscotch Soufflé

INGREDIENTS

1 litre full cream milk
5 eggs
2 tsp butter
2 rounded tsp corn flour
150g sugar (for caramel)
200g sugar (for custard)
7½ heaped tsp gelatin

FOR TOPPING: [optional]

4 tsp sugar; ½ tsp butter: [mix in a pan, pour onto a ‘thali’; powder in mixer when cool]
 ¼ cup fresh cream: [chill in freezer, add powdered sugar and tbsp milk; whip till firm]

METHOD

Place 150g sugar in a pan on a low fire. Allow to turn golden brown. Stir to avoid over-burning. Add butter and mix. Remove from fire. Separate yolks from whites and keep whites aside. Mix sugar and yolks of eggs and then add milk and corn flour. Mix well and pour into pan with caramel. Heat over a pan with simmering water till it thickens. Stir constantly and remove before milk breaks. Allow to cool. Heat 5tbsp water in a saucepan and remove from fire. Add gelatin and stir till dissolved. (If it doesn’t dissolve, stand pan in hot water.) Add to custard. Leave custard to cool in fridge till half-set [about 2hrs]. Beat egg whites till stiff and beat into custard. Chill till set. Garnish with extra butterscotch [powdered] and whipped cream.

Bread Pudding

INGREDIENTS

6 eggs
6 slices bread
½ litre milk
100g sugar
Handful of raisins
50g cashew nuts
¼ tsp nutmeg pdr
100g plum cake crumbs [OR Make a caramel with 50g sugar and pour into baking dish before adding the rest of the ingredients]

METHOD

Beat eggs in a bowl. Add milk and sugar and stir till sugar dissolves. Break bread into pieces and add. Add cake crumbs and raisins. Sprinkle nuts on top. Bake till it bubbles all over. Serve hot or cold.

Apple Pie

INGREDIENTS

Filling 
1 kg tart apples
8 dsp sugar
 4 “ cinnamon (powdered)

Pastry
250 gm flour
125 gm butter (cold)

METHOD

Peel and chop apples fine. Mix flour and butter together with fingers, crumbling lightly till fine crumbs are formed. Add cold water (sparingly) till dough is formed. Roll out dough and line the bottom of 2 flatish dishes. Prick and bake till golden. Add apples and sugar (mixed with cinnamon powder). Top with pastry criss-crossing and bake. Serve with whipped cream.

Apple Crumble

INGREDIENTS

5 large tart apples
100 g sugar
100 g butter (cold)
200 g flour
1 tbsp sugar for fruit

METHOD

Peel, quarter and slice apples and place in a deep-sided pie dish mixed with 1 tbsp sugar. Sift flour into a bowl. Rub in butter till it resembles breadcrumbs. Mix with sugar. Cover fruit with the crumble mixture. Bake at medium heat for about 40 minutes and then under a grill till top is browned. Serve with custard or cream, hot or cold.

Rose Cookies

INGREDIENTS

¼ kg flour
3 eggs
175g sugar
1 coconut/milk
¼ tsp vanilla

METHOD

Extract milk from coconut. In mixer, beat eggs, sugar, flour and coconut milk till it forms a thick batter. Heat oil. Deep fry the cookies using a cookie-form: Heat the form first to medium heat, shake off excess oil, dip into batter to coat. Do not allow the batter to go over the edges of the form. Transfer to oil, shake off. Fry on both sides till light gold. Remove and drain on paper. Will harden after cool.

Marzipan

INGREDIENTS

½ kg cashew nuts
1 ½ tbsp lemon juice
1 tsp rum
2 eggs
¾ kg ground sugar
¼ tsp vanilla essence
½ tsp almond essence

METHOD

Grate nuts in a mixer (dry grinding blade & inverted cover) a little at a time so nuts just cover blades. Mix all ingredients together.

Milk Toffee

INGREDIENTS

2 litres milk
½ tsp almond essence
1 heaped tsp butter
700 g sugar
1 tbsp cocoa
200 g cleaned walnuts
1 tsp coffee pdr.

METHOD

Evaporate milk till it is 1/3 its original volume. Add sugar and simmer till semi-solid. Add remaining ingredients. When mixture tends to leave the sides of the pan*, remove and pour into greased baking tins. Score when still warm.

Lemon Curd

INGREDIENTS

2 large limes
100g butter/margarine
2 eggs
200g sugar

METHOD

Beat eggs well. Grate rinds, squeeze out juice and add to egg. Boil water in a pan. In a smaller saucepan put in sugar and butter and place the pan in the simmering water. Stir till blended. Add egg, etc. and cook till thick.

Kulkuls

INGREDIENTS

900 g flour
2 tsp baking powder
Oil for frying
450 g fine rawa
 2 tbsp ghee
4 eggs
2 coconuts
Sugar for frosting
¼ tsp pink colouring

METHOD

Cut coconuts into strips and grind in mixer with warm water to extract thick milk. Mix dry ingredients together with ½ tsp salt. Heap flour etc. in a large barni, make a hole in the center and put in ghee and eggs. Mix lightly with fingers. Add coconut milk a little at a time and knead till spongy but not too sticky. Cover and leave for 3-4 hours. Shape and deep fry. For frosting, mix sugar ¼ the weight of the kulkuls with a cup of water and a little colour if desired. Heat in a large dekshi. Add kulkuls and turn till they are all coated and the sugar has become dry.

Carrot Halwa

INGREDIENTS

½ kg carrots [grate]
4 green cardamoms (crush seeds)
1 l milk
1 tbsp ghee
 200g sugar
1 tbsp almonds/ cashew (chop)

METHOD

Boil milk and carrots together in thick pan. Cook till dry. Add sugar, ghee and cardamom powder. Allow to dry a bit. Pour into dish and sprinkle nuts on top. Serve hot. For easier method, steam carrots for 10 minutes in a pressure cooker. Mash well and then proceed as above.

A. Gwen’s Fudge

INGREDIENTS

1 litre milk
2 breakfast cups sugar
½ tsp vanilla essence
4 dsp cocoa
1 cup walnuts (chop)
2 dsp butter
1 tsp coffee

METHOD

Place all ingredients except walnuts, butter and essence in a thick pan. Simmer till thick. Add butter and remaining ingredients and cook till done (firm in a saucer of icy water) Turn into a buttered dish and score while still warm or form into Easter eggs. Decorate with cherries, walnuts, etc.

Turai Skin Chutney

INGREDIENTS

½ kg turai (remove skin)
½ cup groundnut (roast and skin)
1 med onion- (chop fine)
½ tsp mustard seed
4 green chillies ¼ cup oil
1 small garlic pod

METHOD

Grind turai skin, chillies , garlic and nuts. Heat oil, add rai,then onions till brown. Add remaining ingredients with salt. Fry well.

Tomato Sauce

INGREDIENTS

4 kg ripe red tomatoes (wash & dry well)
125g garlic (clean, wash & dry)
100g ginger (clean, wash & dry)
750 g sugar
150g salt
25ml acetic acid
20g chilli pdr [optional]

METHOD

Grind tomato in the mixer. Strain through a steel sieve. Use this puree to grind ginger and garlic. Strain. Add all the remaining ingredients and simmer for about 1 hour till thick enough. Bottle in dry glass bottles. Lasts for over a year.

IMP: Do not allow any water to touch the mixture. Make sure everything used is dry.

Tamarind Chutney

INGREDIENTS

¼ kg tamarind
1 tsp salt
50g jeera powder
300g sugar/jaggery
½ tsp kala namak
½ tsp chilli powder

METHOD

Soak tamarind in about1 litre of water for ½ hour. Squeeze out juice and strain to remove pieces of shell. Add all the remaining ingredients and boil till as thick as required.

Sweet Mango Chutney

INGREDIENTS

1kg raw mangoes (peel,seed and chop)
700g sugar
75g ginger
75 g garlic
Handful raisins/dried figs
3 tsp chilli pdr
4 tsp salt '
¼ cup vinegar + a few drops of acetic acid

METHOD

Grind ginger and garlic in vinegar. Put all ingredients in a pan and stir well. Simmer for about an hour till thick.

Prawn & Tomato Balichow

INGREDIENTS

100g dried prawns
100ml vinegar
50g garlic
400g ripe tomatoes
3 tsp chilli powder
50g ginger
2tsp mustard seed
100ml oil
120g sugar
2 tsp salt

METHOD

Soak prawns in some of the vinegar for 3 hours. Wash and dry tomatoes and puree in mixer. Grind ginger, garlic and mustard seed in remaining vinegar. Heat oil. Add ground masala and chilli powder and fry for 10 minutes. Add remaining ingredients, simmer for 1 hour. Add salt.

Mustard Sauce

INGREDIENTS

200 g sugar
250 ml water
200 ml vinegar
 3½ tsp salt
1 tsp pepper

METHOD

Blend all ingredients in mixer. Store in fridge in a clean glass bottle.

Mayonnaise

INGREDIENTS

2 large eggs
3½ rounded tsp sugar
1½ flat tsp salt
1 cup oil (or less)
1 tsp mustard
¼ tsp pepper
1½ tbsp vinegar/1 lime-juice

METHOD

Put all ingredients except oil into mixer-(blender blade, rounded top). Whir at speed one. Add oil in a trickle till of the required thickness. Refrigerate.

N.B. If it curdles, put another egg into mixer & pour mayonnaise in.

Mango Miscut

INGREDIENTS

4 kg green soft-seed mangoes
20 g haldi
500 g salt
2 level tbsp methi seed
1 litre oil
200 g mustard seed
15 g hing
80 g chilli powder

METHOD

Wash, wipe and halve mangoes, remove seeds and cube. Apply salt and haldi and keep under a weight for 3 days. Stir daily. Roast 100g mustard seed and grind coarsely. Grind methi seed. Measure out hing and chilli powder. Heat oil and remove from fire. Add 100g mustard seed. When seeds pop add remaining masalas and mango pieces. [Leave brine behind] Mix well into the oil. Place this mixture into pickle bottles. Pour brine over till covered.

Lime Pickle

INGREDIENTS

24 large limes [wash, dry and halve, remove seeds and quarter]
125g salt
120g ginger [clean]
150g garlic [clean]
50g chilli powder
25g jeera
½ bottle oil
25g mustard seed
450g sugar
½ bottle vinegar
Handful green chillies

METHOD

Place limes and salt in a large glass bottle and sun for 2-4 weeks. Separate half of the ginger and garlic and chop. Grind remainder with the jeera, mustard seed and chilli powder using some of the vinegar. Heat the oil. Remove from fire and add ground and chopped masalas. Mix well and return to slow fire for 15-20 minutes, stirring to avoid burning. Add remaining vinegar, sugar, limes and chillies. Cook for some more time, stirring often till oil floats on the top. Bottle when cool.

Jamie’s Mango Kasaundi

INGREDIENTS

4kg raw soft-seeded mangoes
50g garlic
30g haldi
30g methi seed
125g ginger
3tsp jeera
100g mustard seed
1 bottle oil
2 dsp sugar
80g red chillies
½ bottle vinegar
300 g salt

METHOD

1. Wash, seed and cut mangoes into large pieces. Mix with salt in a large bowl and soak in the sun for 2 days, mixing with the brine occasionally.

2. Clean the ginger and garlic. Keep aside 1 small piece of ginger, 1 pod garlic, 1tsp mustard seed and curry leaves. Slice the piece of ginger. Grind the remaining masalas in part of the vinegar. Wipe mangoes dry.

3. Put the oil in a large dekshi and add 6 flakes of garlic and the curry leaves. Fry until the garlic is well browned. Remove from the fire and add ground masalas, stirring well. Add the sliced ginger, remaining garlic flakes and mustard seed. Return to fire and cook for 10 minutes. Add mangoes, remaining vinegar, sugar and 1 tsp salt. Cook for a further 15 minutes. Allow to cool completely and bottle.

Hummus

INGREDIENTS

1 cup kabuli channa
1 flat tsp salt
 ½ tsp chilli pdr
½ cup refined oil (or olive oil)
3 limes - juice
6 cloves garlic
1 tsp pepper-corns (grind)
Paprika –To taste
1 green chilli

METHOD

Soak channa for 6 hours. Pressure cook with salt for 5 minutes. Fry or roast garlic. Blend all ingredients. Garnish with corriander leaves.

Fresh Kyrie Chutney

INGREDIENTS

2 small raw mangoes
1-2 green chillies
 ½ pod garlic
½ cup raw groundnuts
1 tsp salt (or more)

METHOD

Grind all ingredients together with water.

Coconut Chutney 2 (Mother’s)

INGREDIENTS

1 dsp urid dal
½ tsp mustard seed
5 green chillies
2 sprigs curry patta
1 coconut (cut into strips)
1 tbsp oil
Salt to taste
2 limes

METHOD

Heat oil and fry urid dal, mustard seed, chillies and curry patta for 2-3 minutes. Grind all ingredients in mixer till fine paste. Keep refrigerated if not used immediately. Serve with dosas, idlis or wadas.

Coconut Chutney 1 (Matthew)

INGREDIENTS

A [Grind]
1 coconut
2 large tomatoes
½’ ginger
2-3 green chillies

1 tbsp oil
1 tsp mustard seed
2 sprig curry leaves
2 large onions [chop fine]

METHOD
Heat oil, add mustard seed, curry leaves and then onions. When dark brown, add ground ingredients [A], boil for a minute and add salt to taste.

Chunda

INGREDIENTS

3½ kg raw mangoes [Wash and dry; peel; remove seeds and shred]
2½ kg sugar
20g chilli pdr
200g salt
250 g jeera powder
1 tsp haldi pdr

METHOD

Mix all ingredients together and place in a large steel dekshi. Cover with a muslin cloth and place in the sun for 4-5 days. When it is ready, [forms threads when stretched between fingers] store in glass jars.

Chinese Sweet & Sour Sauce

INGREDIENTS

2 tbsp cornflour [blend with 5 tbsp water]
4 tbsp vinegar
2 tbsp soy sauce
2 tbsp sherry
3 tbsp orange juice
2 tbsp tomato paste
2 tbsp sugar

METHOD

Mix all ingredients together and heat till thickens.

Chilli Pickle Cough

INGREDIENTS

A
100 g jeera
100 g mustard seed
20 g methi (2 tsp)

2 tbsp salt
1 cup vinegar
½ cup oil
150 g jaggery
½ kg large green chilies

METHOD

Roast A on a very slow fire, stirring constantly till it smells. It should not blacken. Grind without water. Slit chilies and remove seeds. Add salt to masala and fill into chilies. (Oil hands to prevent them from burning) Heat the oil and fry the chilies for a few minutes till your throat tickles. Remove. In the same pan put the vinegar and the jaggery and stir until it thickens slightly. Add chillies and cook for 3-5 minutes.

*From Mrs. Qureshi of St. Mary’s Teachers Training College.

Bitter Gourd Pickle

INGREDIENTS

2 kg bitter gourd [cut into circles]
200 gm chilli pdr
100 gm green chilly (chop fine)
100 gm ginger (chop fine)
150 gm garlic (chop fine)
100 gm rai
1 tsp methi
500 ml vinegar
250g oil
1 tsp haldi

METHOD

Dry the gourd in the sun with haldi and salt for one day. After drying fry in the oil. Remove bitter gourd from the pan and add ginger, garlic and green chilly and fry. Roast & grind rai and methi. Add fried bitter gourd, rai, chilli pdr, salt and vinegar.

Tomato Soup

INGREDIENTS

2 large onions (coarsely chop)
¾ kg tomatoes (wash and quarter)
2 slices bread (cube & deep fry)
1½ litres water
1 cup milk
2 tbsp maida
2 tbsp oil
3 soup cubes
½ tsp salt
½ tsp pepper
1 tsp sugar
Chopped mint

METHOD

Fry onions till light gold. Add maida and fry for a minute, then grind in mixer with tomatoes. Strain into pot, add water, seasonings and milk. Simmer for 5-10 minutes. Serve with croutons.

Spring Onion Soup

INGREDIENTS

1 bunch spring onions (chop)
200 ml milk
2 tbsp maida
1 med onion (chop)
1 litre water
2 soup cubes
½ tsp pepper
2 tbsp oil

METHOD

Heat oil. Fry onions and spring onions till pale gold. Add flour and fry for one minute. Then remove from fire. Puree in mixer, strain and return to fire. Add pepper, soup-cubes, and salt.

Spinach Soup

INGREDIENTS

1 large bunch spinach (wash well)
2 soup cubes
1 cup milk
2 med onions (coarsely chop)
¼ tsp pepper
1½ tbsp oil
Pinch of grated nutmeg
Salt to taste
1½ tbsp maida

METHOD

Boil spinach in one cup of water till soft. Cool. Heat oil. Fry onion till soft. Add maida and fry for a minute. Puree onion with spinach and milk. Strain into the pan. Add remaining ingredients. Simmer for a few minutes.

Potato & Onion Soup

INGREDIENTS

4 large potatoes (peel & chop)
1 bunch spring onions (chop)
Meat or bones for stock 1 bunch celery (optional)
1 cup milk
1 soup cube
Salt, pepper
1½ tbsp butter
Flour (opt)
Dash soya sauce

METHOD

Make stock using meat, celery leaves and some stalks; and spring onion leaves. Fry onions in butter till soft. Add potatoes and fry a bit, then add some stock and cover pot till potatoes are soft. Cool and puree in mixer. Strain and add to broth. Simmer. Add chopped celery, seasoning and flour or milk paste if thicker soup is required. Simmer.

Orange Squash

INGREDIENTS

4 large oranges (peel, remove seeds coarsely chop)
1 ½ kg sugar
30 g citric acid
1 ½ l water
Orange color

METHOD

Heat sugar and water to form thin syrup. Remove white pith from the rind of 2 oranges and chop. Liquidize pulp and rind till fine. Add to syrup and boil for 10 minutes. Add citric acid and color and boil for 5 minutes more. Strain and bottle. Refrigerate.

Mushroom Soup

INGREDIENTS

200g mushrooms (wash well)
1 medium onion (coarsely chop)
1½ tbsp maida
1 cup milk
2 tbsp oil
Salt to taste
2 soup cubes
¼ tsp pepper
1 litre water

METHOD

Finely chop 2 mushrooms and keep aside. Quarter remaining mushrooms. Heat oil, cook onions till soft, add mushrooms and cook for about 5 minutes. Add maida and fry for a minute. Puree the mixture in the mixer with milk and some water.

In the same pan fry finely chopped mushrooms, then strain in the pureed mixture. Add remaining water, soup cubes, pepper and salt to taste. Simmer for a few minutes.

Mulligatawny [Grandpa Trevor’s]

INGREDIENTS
½ kg beef/chicken (cut into pieces)
½ coconut (extract milk)
1 onion (chop)
Ball tamarind (extract juice)

 A (Roast) 
1 tbsp dhania seed
1 tsp jeera
1 dsp channa dal
1 dsp nuts

B 
1 tsp haldi
3 Kashmiri chillies
Half the coconut
¼ pod garlic
1” garlic

Curry leaves
1 lime

METHOD

Pressure cook beef for 35 minutes. Fry onions. Roast A. Grind onion, A and B. Fry this masala well in a non-stick pan (and then add chicken, if being used instead of beef. Cook till done). Mix all ingredients. Serve with rice and lime wedges.

Fruit Punch

INGREDIENTS

1 pineapple
6 small oranges/ 3 large 6 sour limes (juice)
1 tsp tea-leaves
Lemon grass - optional
3” fresh ginger (clean & chop)
1 tsp powdered mint
500 gm sugar
2 pegs gin / bacardi (optional)
Water, ice

METHOD

Wash, dry and peel oranges, remove seeds. Remove pith from peel of one orange, slice peel and puree with orange pulp in mixer. Puree fresh pineapple and ginger. Strain these fruit juices. Brew tea and lemon grass and add when cool. Add all the remaining ingredients, water & ice to taste. Chill.

Chinese Meat & Veg Soup

INGREDIENTS

2 litres broth
1 cup cooked meat (chop)
2 cups mixed veg (chop)
2 tomatoes (grind)
2 onions (grind)
1” ginger (grind)
½ garlic (grind)
Salt, pepper, soya sauce
1 tsp sugar
2 tbsp oil
1 pkt noodles
2 soup cubes

METHOD

Prepare broth. Heat oil. Add ginger, garlic and onion paste. Fry well. Add tomato puree and cook. Add meat and veg and fry. Add broth and remaining ingredients and simmer for 15 minutes.

Shankar Palis

INGREDIENTS

350 g flour
200 g rawa [semolina]
250 g powdered sugar
40 g ghee
1 tsp baking powder
Pinch salt
Oil for frying

METHOD

Mix all dry ingredients together. Add ghee and crumble. Knead with water. Leave for one hour. Roll out thinly. Cut into diamonds. Deep fry till golden.

Liver Pâté

INGREDIENTS

½ kg liver (clean and chop large)
2 medium onions (slice)
1 tsp pepper
½ cup vinegar
1-2 tsp chili sauce (opt)
1 tbsp soya sauce
2-3 rashers bacon (chop)
Salt
1 tbsp oil
1 tbsp butter

METHOD

Fry onions in oil till fairly brown. Add bacon and fry with pepper. Add liver, salt and soya sauce. Cook till well-done (about 15 minutes) Grind to a paste in mixer (dry-grinder blade) with vinegar. Mix with butter and check for salt. Add chili sauce. Use as biscuit topping/sandwiches.

Doughnuts

INGREDIENTS

500 g flour
1 cup powdered sugar + extra for coating
2 tbsp margarine
½ tsp salt
3 tsp baking powder
1 tsp cinnamon pdr [opt]
1 tsp mixed spice
2 eggs
½ cup milk

METHOD

Sift flour with baking powder and add all dry ingredients. Mix and then add margarine. Crumble, then add egg and mix. Add milk till fairly soft consistency. Leave in fridge for 15-30 minutes. Roll out dough, cut out with a doughnut cutter, deep-fry on a medium-low flame. Place in bowl of powdered sugar, sprinkle more on top and then remove. Allow to cool before storing.

Cheese Straws

INGREDIENTS
500 g flour
100-125g margarine
3 soup-cubes
1 tsp mustard pdr
1 flat tsp salt
1 tsp chilli powder (optional)
2 tsp jeera/caraway seeds (optional)

METHOD

Mix flour, salt and powders together. Crumble soup cubes and add. Rub in margarine. Add milk/water to form dough. Roll fairly thin, cut into strips. Deep fry on medium flame till golden.

Besan Nuts

INGREDIENTS

½ kg groundnuts (raw)
1 heaped tsp amchur [raw mango pdr]
125g besan [gram flour]
2 tsp salt
2 tsp chilli pdr
Oil for frying

METHOD

Heat oil. Sift besan into a bowl, add dry masalas and salt. Mix well. Add nuts, mix. Add water (very little) so that batter is sticky, not wet and nuts stick together lightly. Fry a few nuts as a trial on a medium to low fire. Add the nuts, separate with spoon immediately, then raise fire- medium flame. Fry till light gold. Drain and cool on newspaper.

Carol's Uppama

INGREDIENTS

2 cups coarse rawa [semolina] [roast]
¼ cup dal [soak for 10 minutes]
2 onions [chop fine]
2 green chillies [chop fine]
½ tsp mustard seed
Few curry leaves
Handful peanuts
Piece of coconut [grate]
1 lime
2 tbsp oil, salt to taste

METHOD

Heat oil. Add mustard seed. When it starts to burst, add green chillies, curry leaves, onions peanuts dal and haldi. Fry well. Add 3 cups of water with salt. When it is bubbling add rawa and stir well. Cover and switch off. Serve after rawa has absorbed the water.

Sannas

For 3 dozen sannas

INGREDIENTS
500g cups boiled rice
100g urid dal
1 bottle toddy [750ml]

METHOD

Soak rice and dal separately for 8 hrs. Grind the ingredients separately using the toddy and then mix together in a large steel dekshi. Allow to ferment overnight. Should be frothy and light. Add 1 tbsp sugar and salt to taste. Oil moulds [watis] and steam for 30 minutes in a pressure cooker on a high flame [without the weight]. Allow to stand outside cooker before removing.

Spring Rolls

INGREDIENTS

FOR BATTER

[Mix together in mixer]
2 tbsp cornflour
5 tbsp flour
3 cups water

1 tbsp oil
 
FOR FILLING

1 cup chopped cooked chicken
1 bunch spring onion
1 cup veg: carrots, cauliflower etc.
1 green chilly
5 flakes garlic
1” ginger
1 tbsp soya sauce
1 tbsp cornflour

METHOD

Chop all vegetables, chilly, garlic and ginger and stir fry each in very little oil. Combine with chicken, cornflour and soya sauce and 2 tbsp water to make a dry mixture. Lightly grease a small frying pan and spoon in one large spoon of batter. Tilt the pan to spread into a pancake. Fry only on one side. Remove from pan and allow to cool. Place a little filling on each pancake, fold two sides inwards and then roll. Seal the edges using a little batter. Shallow fry.

Rawa Dosas

INGREDIENTS

½ kg fine rawa [semolina]
50g maida [refined flour]
2 cups curd*/ buttermilk
2 green chillis [optional]
½ tsp jeera seed
Salt, oil


METHOD

Mix together rawa, maida and salt. Then add curd and enough water to form a pouring batter. Mix well. Allow to ferment for 2 hours or more. Heat 2 tsp oil, add chopped chilli and jeera seed. Add to batter. Heat flat pan. Spoon in a large spoon of batter, spread thinly. Sprinkle a little oil around the edges. Allow to cook through. Ease off pan and serve with chutney, sambar or curd.

*Curd that has gone sour can be used.

Puris

INGREDIENTS

1½ cup whole wheat flour
½ cup flour
½ tsp ghee
Salt to taste

METHOD

Mix flours and salt. Rub in ghee. Add water and knead well till soft. Keep for a while. Make small balls. Roll fairly thin, but not too thin, or holes will develop. Fry freshly rolled puries on hot flame for a short while. Lightly touch top surface of puri as soon as it is put in. This helps it to fluff out. Turn once and remove. Serve with potato bhaji.

Pizza

INGREDIENTS

Base

450 g flour
2 tsp sugar
60 g margarine
200 ml milk
50 fresh yeast
1 tsp salt

Sauce

2 large onions
1 pod garlic
10-12 mint leaves
6 tomatoes- puree
3 tbsp tomato sauce soya sauce
1 tsp sugar
Oregano
Pepper
Salt

Topping

3 capsicums (sauté)
Sausages (sauté)
Mushrooms (sauté)
cheese
Tandoori chicken

METHOD

Sieve flour, add salt, rub in fat. Warm milk with sugar. Dissolve yeast and allow to froth. Add to maida and knead. Cover with wet cloth for ½ hr till it rises. Roll out and place on pans.

SAUCE: Cook onion and garlic till soft. Add tomato puree and all the remaining ingredients. Cook till fairly dry. Roll out pastry and fit into pizza pans. Spread sauce on rolled out pastry. Add lightly sautéed capsicum, cheese etc. Bake for 20 mins at Gas Mk 6.

Panrolls

INGREDIENTS

200 g maida
1 flat tsp salt
Margarine/ghee
2 eggs
 2 glasses milk

METHOD

Blend eggs and milk in a mixer (blending blade) for 30 secs. Add maida and salt and mix for 1 minute more. Heat pan. Grease lightly. Spoon batter in. Roll pan to spread. Cook for a minute. Loosen edges and turn for an instant. Turn onto a plate. Fillings: 1) mince 2) coconut (grated with sugar & lime) 3) prawn & tomato

Naans

INGREDIENTS

1 kg flour
50 g melted fat
100ml curd
2 eggs
100 ml milk
2 tsp sugar
1 tsp baking pdr
salt

METHOD
Sieve flour. Add salt and baking powder and mix. Beat the eggs with sugar and milk and mix with the flour with melted fat and curd to make a dough. Add water if necessary. The dough should be smooth. Keep aside for an hour. Divide into about 24 balls. Roll thin into circles or ‘naan shape’. Roast on a hot pan [thava]. For fried naans, apply oil while cooking. Serve hot with tandoori chicken and humus.

Mixed Fried Rice

INGREDIENTS
3 cups rice

Cut into strips:
½ kg cabbage
½ kg cauliflower
¼ kg carrots
 2 capsicums
1 bunch spring onions
¼ kg tender french beans
3 rashers bacon

2 eggs
½ cup shelled prawns (fry till cooked)
1 cup cooked chicken (shred)
oil

METHOD

In 1 tbsp of oil, fry bacon for 1 minute. Break eggs into pan and mix. Wash rice and add. Add water and 1 tsp salt and cook. Fry all the veg. separately with one tsp oil (for each) and a pinch of salt. Mix the veg and meats. When rice is cooled a bit, gently mix with remaining ingredients.

Idlis

INGREDIENTS

3 cups rice
1 cup boiled rice
2 cups urid dal

METHOD

Soak each ingredient separately for 3-4 hrs. Grind the ingredients separately and then mix together in a large steel dekshi. Add salt and allow to ferment overnight. Should be frothy and light. Oil moulds and steam for 10 minutes in pressure cooker on a high flame [without the weight]. Allow to stand outside cooker before removing.

Curd Dosa [Mangalorian] (Sharmila)

INGREDIENTS

3 cups rice (soak overnight, grind)
1/3 coconut(slice and grind)
1½ cup poha (wash and grind)
½ cup curd
 
METHOD

Grind the ingredients separately using the toddy and then mix together in a large steel dekshi. Alow to ferment overnight. Should be frothy and light. Add 1 tbsp sugar and salt to taste. Oil moulds [watis] and steam for 30 minutes in a pressure cooker on a high flame [without the weight]. Allow to stand outside cooker before removing.

Cheese & Salami Quiche

INGREDIENTS

PASTRY
150g flour
75g margarine
¼ tsp salt
3 tbsp cold water

TOPPING
2 medium onions
150g salami
100g cooking cheese
3 eggs
350g full cream milk

SEASONING
Salt
Pepper
Herbs
2 dsp oil for frying

METHOD

Sift flour, add salt and mix, crumble with margarine. Sprinkle cold water over. Mix together lightly with a palette knife. Knead with a light hand. Keep in fridge for 30 mins. Roll out pastry & line flan tin [10” round tin]. Peel and finely chop onion. Cook in butter/oil till soft. Add chopped salami and arrange mixture over pastry. Grate/ break cheese and sprinkle over. Whisk together milk and eggs. Season and spoon over mixture. Bake in center of oven at Gas Mark 6 for 30 minutes. Lower to Gas Mark 4 for 10 minutes or till pastry is golden brown and crisp.

Biryani

INGREDIENTS

¾ kg undercut/1 kg chicken
½ kg rice

A
4 cardamoms
6” cinnamon
6 cloves

B
10 peppercorns
1 dsp jeera
1 tbsp dhania
1 tsp shahjeera

C
5 tsp ginger-garlic paste
2 green chillies (grind)

D

200g tomato
½ b mint
½ b haradhania

2 limes juice
150 g potato
4 tbsp oil
1 soup cube
1 tsp chilli pdr
1 tsp haldi pdr
Yellow colour
¼ kg curd
 3 bay leaves
 
METHOD

Cut meat and marinate in ginger, garlic and chilly paste(C) and salt for a few hours. Keep aside half the spices [A] and dry grind remaining ingredients under [A] together with (B). Cook rice in half (A) soup-cubes & salt till almost cooked (3 cups water). Slice onions and fry till light brown. Remove from pan. Chop potatoes and cook till done –remove. Fry meat with (B) on a hot flame till cooked. Add (D), curd, haldi, chilli powder and bay leaves. Cover and simmer for a while. Place layers of meat, rice, onion, lime juice, and colour. Add a little water and heat on a very low fire for about 10 minutes. Serve with raita and salad.

Bhaturas

INGREDIENTS [for 8 persons]

1 kg maida 1tsp sugar 250g curd 10g yeast 1tsp salt Oil for deep frying
METHOD

Mix yeast in 1 cup of warm water/milk and 1 tsp sugar. Set aside for 10-15 minutes till it froths. Mix the maida and salt and then make a dough with the yeast ferment and curd. Add water as required to make a fairly wet dough. Knead well and set aside for about an hour. Roll out into circles about 6” diameter and deep fry on a hot flame. Served with chole.

Rasam

INGREDIENTS

½ cup masur dal (pressure cook for 5 mins)
½ tsp pepper corns (coarsely grind)
Ball tamarind (juice)
8 flakes garlic (crush)
2 large tomatoes (quarter)
1 Kashmiri chillies (break into pieces)
1 tsp rai
1 tsp jeera seeds
10 curry leaves
Oil, Salt
1 tsp jeera pdr

METHOD

Heat oil ,add mustard seed, then jeera and curry leaves . Add tamarind juice, tomato, and then all remaining ingredients. Boil well.

Masur Dal

INGREDIENTS

1 cup dal (pressure cook with haldi, tomato, salt for 2 mins)
1 onion (chop)
3 tomatoes (chop)
8 fl garlic (chop)
Handful coriander leaves ( wash & chop)
2 gr chillies (slit)
¼ tsp rai
½ tsp jeera
½ tsp haldi
Oil+ salt

METHOD

Heat oil, fry rai. When it bursts, add jeera, onion, garlic & chillies. When onions are golden add cooked dal and finally coriander leaves.

Kadhi

INGREDIENTS

1 cup curd
1 ½ tbsp besan [gramflour]
3 cups water
2 green chillies [slit]
1” ginger [cut into thin strips]
 ½ tsp haldi

A

¼ tsp methi seeds
1 tsp jeera
 ¼ tsp rai
 ¼ tsp hing
Sprig currypatta

OPT: Small pakodas /whole fried bhendi
 
METHOD

Beat besan into curd, add water. Heat oil and put in A and then chillies and ginger. Immediately add curd mixture and haldi. Boil for a while. Before serving put in pakodas /bhendi.

Egg Sandwich Spread

INGREDIENTS

6 eggs [hard boil for 10mins]
2 green chillies [remove seeds & chop fine]
2 medium tomatoes [chop fine]
1½ tbsp maida
½ cup milk
Salt to taste
3 tbsp oil
Pinch oregano
Pinch pepper
1 tsp mustard
 
METHOD

Heat oil, add chillies and then tomatoes with salt. When soft, add maida and then milk. Mash boiled eggs and add. Add all the seasonings and mix well.

Egg Cutlets

INGREDIENTS

8 eggs (hard boil and mash while warm)

For white sauce:
4 dsp oil
6 dsp maida
1 ½ cup milk

2 green chillies (chop without seeds)
Salt
Bread crumbs
Pepper
Oil
 
METHOD

Make a very thick white sauce as follows: Heat oil, add flour, then milk and stir briskly. Mix in egg, chillies, salt & pepper. Form into cutlets, coat with breadcrumbs and shallow fry in hot oil.

Egg Curry

INGREDIENTS

6 eggs (hard boil and shell)
1 onion [slice]
1 tomato [chop]
10 –12 curry leaves
Coriander leaves [chop]
1 tbsp oil salt
1 tsp haldi

GRIND:
1/3 coconut
1/1½ kashmiri chillies
 1 tsp jeera
1 tsp mustard seed
8 flakes garlic
¼ ginger
Juice of tamarind
 
METHOD

Heat oil. Add curry leaves, onion, masala and tomato. Fry well. Add one cup of water and simmer for a while. Add eggs and garnish with corriander leaves.

Palak Paneer

INGREDIENTS

2 or 3 bunches spinach
3-4 medium onions (chop fine)
2 tsp ginger-garlic
 ½ kg paneer/tofu [cut into cubes]
3-4 tbsp oil
1½ cup curd
2 tsp garam masala pdr
1 tsp chaat masala [opt]
1 tsp jeera pdr
1 tsp amchur
½ tsp haldi
½ tsp dhania pdr

METHOD

Clean and wash spinach well and boil in ¼ cup water in a covered pot till soft. Allow to cool and then puree. In a frying pan, shallow fry the paneer cubes with salt, turning so that all the sides become golden brown. Fry onions till light brown, add ginger-garlic paste and powdered masalas and fry. Add spinach and cook for a few minutes. [Cover pan to avoid spurting] Mix curd to a smooth paste. Add paneer pieces and then curd. Add salt to taste and a tsp of sugar if desired. Allow to simmer for a couple of minutes. Serve with naans or parathas.