Sour brinjal

Ingredients

1 tsp red chilli, roughly chopped
1 onion, sliced
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 cup tamarind juice
2 large brinjals
2 tsp cumin seeds
2 tomatoes, pureed
A pinch of turmeric powder
Salt to taste
Oil as required

Method

Cut the brinjal in round pieces. Heat oil in a pan and fry mustard seeds, cumin seeds and coriander seeds. Add brinjal and onions to it and stir fry. Add the remaining ingredients. Mix well and serve.

Spicy gourd

Ingredients

1 tsp red chilli powder
1 tsp coriander seeds, roughly chopped
1 tsp garlic paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup tamarind juice
2 onions, sliced
500 grams gourd (karelas)
Salt to taste

Method

Peel and slice the gourd. Sprinkle salt and put aside for an hour. Wash the vegetable with water. If you want to remove its bitterness boil in water for five minutes and drain. Heat oil in a pan, fry onions, garlic paste and cumin seeds. Add the other ingredients along with the gourd. Cover the pan and cook till tender.

Roasted okra

Ingredients

1 tsp red chilli powder
1 tsp garlic paste
1/2 cup oil
1/2 tsp turmeric powder
2 potatoes, optional
100 gms curd
250 gms okra (ladyfinger)
Salt to taste

Method

Wash and dry the okra. Cut into round pieces. Heat oil and fry the okra with potatoes for 10–12 minutes. Mix all the spices in the curd. Add the paste to the vegetables and mix well.

Stuffed capsicum

Ingredients

1 tbsp tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger/garlic paste
1/4 tsp turmeric powder
2 onions, chopped
4 green chillies, chopped
250 gms capsicum
250 gms minced meat
Salt to taste
Oil as required
Cumin seeds, roughly chopped

Method

Heat oil in a pan, add meat and stir for two minutes. Add all the ingredients and stir till oil separates from the gravy. Cut the capsicum from top in such a way that its upper part can be used as its lid.

Remove the pulp from inside and stuff the capsicum with minced meat. Cover it with the lid and tie a thread from top to bottom to secure the filling.

Heat oil in a pan and put the capsicum one by one in it. Cover the pan with a lid. Cook for five to 10 minutes and serve.

Source: The Review      
April 13, 2006       

Mixed vegetables pickle
Ingredients
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower florets
Salt to taste

Method
Dry the cauliflower, turnip and carrots in the sun for two days. Dissolve sugar in vinegar and keep aside. Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables. Cover and cook for five minutes. Add vinegar and mix well. Remove from heat and allow it to cool. Transfer into a sterilised glass jar and cover with a cloth. Keep in the sun for five days.

Eggplant pickle
Ingredients
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chillies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
450 gms eggplant, cubed
Salt to taste

Method
Heat oil and fry the eggplant until brown. Remove, drain and set aside. In the same oil, lightly fry capsicum and onion. Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chillies to the pan. Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes. Stir in sugar and remove from fire. Cool and refrigerate in an airtight sterilised container.

Chinese pickle
Ingredients
2 kg cabbage, shredded
5 gms Chinese salt
15 gms sugar
25 gms salt
50 gms spring onion, chopped
50 gms onion, minced
75 gms vinegar
100 gms garlic, minced
300 gms chilli sauce
400 gms apple, sliced

Method
Sprinkle salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic, spring onion, minced onion, chilli sauce and vinegar. Keep for a day and season after two days with salt, sugar and Chinese salt.

Apple pickle

Ingredients
10 gms red chilli powder
400 gms green apple
10 gms sugar
1/2 cup vinegar
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander seeds, roasted and ground
1 tsp mustard seeds, ground
Salt to taste

For tempering:
1tsp cumin seeds
1tsp mustard seeds
1tsp ginger/garlic paste
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds
1/2 cup oil

Method
Wash and wipe-dry the apple. Cut it horizontally into half inch long slices. Add sugar, vinegar, salt, turmeric, chilli, cumin, coriander and mustard powder. Keep aside.

To prepare tempering, heat oil in a wok and fry mustard and cumin seeds. Add onion seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove from heat and let it cool. Pour the mixture over the apple. Transfer it to a clean, dry airtight bottle. n

Source: The Review      
April 6, 2006       

Italian cheese omelette

Ingredients
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cut into cubes
1/2 tsp black pepper
1/2 tsp red chilli powder
2 eggs

2–3 green chillies
1–2 cheese slices
Salt to taste
Oil for frying

Method
Heat oil in a pan, fry onions and add vegetables. Fry till tender. Beat eggs and add salt, pepper and milk. Pour the egg mixture in a pan containing vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side. Fold and serve hot.

Chinese omelette

Ingredients
2 eggs
1 capsicum
1 tbsp soya sauce
1 tsp black pepper
Green onions, chopped
Salt to taste
Oil for frying

Method
Beat eggs and add salt, pepper, soya sauce, green onions and capsicum. Heat oil in a frying-pan, add the egg mixture and cook slowly. As the omelette cooks, turn over to cook the other side. Fold and serve hot.

Fluffy omelette
Ingredients
1 egg
1 tbsp milk
1/2 cup chicken, boiled and shredded
1/2 tsp black pepper
1 tbsp oil
Salt to taste



Method
Separate the white from the yolk. Add milk, salt and pepper to the egg yolk. Beat until thick, then add shredded chicken and mix it. Beat the egg white until stiff. Fold the egg yolk mixture into the egg white until well-blended. Heat oil in a pan and pour the mixture. Cook over low heat until it turns slightly brown. When puffed, place on the top grill of the oven at moderate temperature. Bake until the top is firm to touch. Remove from oven. Fold and serve hot.

Vegetable omelette

Ingredients
2 eggs
1 tsp black pepper
1½ capsicum, chopped
1–2 green onions, chopped
2–3 green chillies, chopped
Coriander leaves, chopped
Salt to taste
Oil for frying

Method
Beat eggs, add vegetables, salt and pepper and mix well. Heat oil in a frying-pan, add the egg mixture and cook slowly. Lift with spatula and turn over to cook the other side. Fold and serve hot. n

Source: The Review      
March 30, 2006       

Strawberry juice

Ingredients
1 tsp tukh-malanga
2 cups water
1 cup strawberry juice
Ice cubes, optional

Method
Soak tukh-malanga in water for 30 minutes, till it doubles in size. Mix strawberry juice and ice cubes. Pour in a glass and serve.

Jaggery sherbet

Ingredients
A medium piece of jaggery
1 glass of water
1/2 tsp lemon juice
Ice cubes, as required

Method
Soak the jaggery in water. When it is dissolved, sieve and mix in lemon juice and ice cubes, and serve.

Peach and banana shake

Ingredients
2 peaches
1 banana
1/2 litre water
1/4 tbsp lemon juice
1 tsp sugar
Ice cubes, as required

Method
Mix all the ingredients and blend in the food processor for three to four minutes. Add ice cubes and blend again.

Falsa sherbet

Ingredients
1 cup falsa
1/4 cup sugar
A pinch of black salt
Ice cubes, as required

Method
Wash falsas and soak in water for half an hour to soften the fruit. Discard the seeds and blend with all the ingredients. Serve with ice cubes.

Lemon sherbet

Ingredients
1/2 kg lemons
1/2 kg sugar
1/2 litre water
1 tsp vinegar

Method
Wash and cut lemons into two pieces. Squeeze juice from the lemons and store it. Boil sugar and water to make syrup. Cool the syrup and mix lemon juice and vinegar in it. Store the mixture in a bottle. When serving mix three fourths glass of water with one fourth glass of syrup and add ice cubes.

Milk with rainbow grass

Ingredients
1 kg milk
1 cup sugar
1 tsp poppy seeds
1/4 tsp jaifal powder
1/2 cup almonds, roughly chopped
1/2 cup pistachios, roughly chopped
A pinch of saffron
1 tsp tukh-malanga, soaked in half cup of water
A pinch of green colour
A pinch of red colour
5 gms rainbow china grass

Method
Boil milk with all the ingredients except tukh-malanga and china grass. Let it cool. In the meantime, cook china grass with half a glass of water and four tablespoons sugar. When it dissolves pour the grass in two different bowls. In one bowl mix the red colour and in another bowl mix green. Cool and cut in strips. Mix it in the milk. Pour in serving glasses and serve with ice cubes.

Source: The Review      
March 16, 2006       

Muli ke parathay

Ingredients

1 medium sized muli (radish)
3 cups wheat flour
2 tbsp oil
2 tsp salt
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp crushed cumin seeds
1/2 tsp onion seeds
1/2 tsp turmeric powder
1 green chilli, chopped
1 tbsp fresh mint, chopped

Method

Wash and grate the radish and season with salt. Put aside for sometime, preferably in a plastic sieve. Then press the radish to remove excess water. Heat oil in a wok, cook radish with spices, green chillies, mint and about half a teaspoon of salt, after a while remove from stove and let it cool.

Using water and two to three teaspoons of oil, knead dough for the paratha, adding about a teaspoon of salt. Roll it on a floured board about the size of your hand, put about two tablespoons of the radish mixture in the centre and gently pick up the sides and press together the ends to form a ball, covering the filling completely. Roll them out carefully to form round parathay and fry over a highly heated tawwa, using small quantities of oil.

Vegetable and cheese paratha

Ingredients

3 cups wheat flour
1/2 tsp all spice powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
Oil
Water

For stuffing

4 tbsp cottage cheese, grated or chopped
1 cup carrots, cauliflower and peas, chopped finely and combined
1 onion, finely chopped
1 tbsp coriander, finely chopped
2 small green chillies, finely chopped
1/2 tsp all spice powder
1/2 tsp chilli powder
1/2 tsp oregano (ajwain)
Salt to taste

Method

Knead the flour with oil, salt, all spice powder, chilli powder and turmeric powder, using water to make dough. Mix all the ingredients for the stuffing. Make two small balls of the dough and roll them into the shape of puris. Place the stuffing on one puri, cover with another puri and press the edges together well. Roll out to the size of a paratha very gently so that the filling does not come out. If this is difficult, then roll out two thin rotis and spread the stuffing evenly and thinly over one roti and cover it with the other, pressing the edges together. Cook on a tawwa, using as much oil as desired, on normal flame.

Roghani paratha

Ingredients

4 cups wheat flour
1 cup oil
1 tsp salt
1 tsp crushed red chillies
2 tbsp mint leaves, chopped
2 medium-sized onions, finely chopped
2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp oregano (ajwain)
1 tsp onion seeds
1 tsp mustard seeds
1 tbsp masala of any pickle available at home
1 tbsp garlic, finely chopped
Water

Method

Mix well all the ingredients in the flour except oil and water. You can use more pickle masala to enhance the taste. Add the oil and mix well, now add a little water at a time and knead the flour. Add as little water as possible to form a dough that just sticks together, not as soft and wet as the dough for the regular roti. Form a large ball and roll out to make a thick roti, cook it on medium heat using a few teaspoons of oil to fry it.

Source: The Review      
March 9, 2006       

Jalebi

Ingredients

1/2 kg sugar
2 cups water
1/2 tsp yellow colour
125 gms gram flour
2 tbsp self-raising flour
1/4 tsp baking soda
Oil for frying

Method

Prepare the syrup by boiling water, sugar and yellow colour. Let it simmer for some time. In a bowl, mix flour, gram flour, baking soda, yellow colour and water to make a thick paste. Heat oil in a pan. Place the batter in a cone made of polythene bag, and make circles of the batter in the frying pan. When crisp, remove and dip in the sugar syrup.

Laddoo

Ingredients

125 gms gram flour
3-4 cups castor sugar
1/2 tsp cardamom powder
1 cup oil
1 tbsp almond powder
1 tbsp pistachio powder


Method

Sieve flour. Heat oil in a pan and add gram flour. Stir continuously using wooden spoon till it starts giving aroma. Turn off heat and transfer the mixture to a tray. Mix sugar, cardamom powder, almonds and pistachio powder. Make small round balls and roll in coconut powder.

Cocoa barfi

Ingredients

2 cups milk
1 cup sugar
1/2 cup cocoa powder
2 tsp butter
4-5 drops chocolate essence
50 gms khoya
1/2 cup fresh cream

Method

Dissolve cocoa powder in half a cup of milk, making sure there are no lumps. Melt butter in a pan and cook khoya in it. Add milk with cocoa powder and stir till the mixture is thick and dry. Remove from fire and transfer to a tray. Decorate with fresh cream; put in refrigerator for 10 minutes to set.

Barfi

Ingredients

2 cups khoya
1 cup sugar
4 tsp rose-water
1/2 tsp cardamom powder
1/2 cup coconut powder
1/2 cup butter

Method

Heat butter in a pan, add khoya and cook on low flame. Stir continuously, adding rose-water, sugar and cardamom powder until it is dry and comes together as a single mass. Place on a greased tray and flatten the top. Sprinkle coconut powder and cut into pieces.

Source: The Review      
March 2, 2006       

Chilli paneer

Ingredients
200 gm cheese
1 inch ginger, sliced into thin long pieces
1 large onion, sliced
1 carrot, sliced thinly
1/2 capsicum, cut into long slices
1½ tbsp cornflour
1½ tsp flour
1 tsp vinegar
2 tsp soya sauce
1 tbsp chilli sauce
2 tsp tomato sauce
3 garlic pods
1 tsp black pepper
1/4 tsp sugar
Oil for frying
Salt to taste

Method

Mix the flour, cornflour and half teaspoon salt with enough water to make a thin paste. Cut cheese into small square pieces. Dip them in the paste. In a non-stick pan, fry at medium heat until the pieces are golden brown. Heat oil and fry ginger, garlic and onions. Add carrot, capsicum, salt, sugar, black pepper, chilli sauce, tomato sauce, soya sauce, vinegar and a little water. Cook for a minute. Add the fried cheese, mix well and serve hot.

Chicken pasta salad

Ingredients

2 cups boiled pasta, of any small shape
2 tbsp butter, melted
1/2 cup sweet corn
1/2 cup cashew nuts
1 shredded capsicum
3 green onions, thinly sliced
1 cup cooked boneless chicken, diced
1/2 cup sprouted beans, slightly boiled
1/2 cup peas, boiled
1/2 cup vegetable oil
2 tbsp vinegar
1 tbsp soya sauce
1/4 cup white sugar
1 tbsp lemon juice

Method

Pre-heat the oven to 175°c. In a large bowl, mix the pasta, sweet corn and cashew nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet. Bake for eight to 10 minutes in the oven, stirring occasionally, until evenly toasted. Remove from heat and let it cool a bit. In a large bowl toss together the noodle mixture, green onions, chicken, sprouted beans and peas. Prepare the dressing by blending oil, vinegar, soya sauce, sugar, and lemon juice. Pour over salad and toss to evenly coat. Serve immediately or chilled.

Mashed potato pancakes

Ingredients

2 cups flour, sifted
1 tsp salt
1 tbsp baking powder
3 potatoes, peeled, boiled and mashed
1 onion, chopped
2 eggs
1 cup milk
1/4 cup light corn syrup
1 tsp ground nutmeg
Oil for frying

Method

In a bowl, mix together flour, salt, and baking powder. Add mashed potatoes and onion until thoroughly mixed. In another bowl whisk the eggs and milk, and stir into the potato mixture. Add corn syrup and nutmeg and mix. Heat a large non-stick frying pan. Coat with oil and spoon the potato mixture, spreading evenly to form palm-sized kebabs. Fry until brown on both sides. Add oil each time before frying. Serve hot.

Source: The Review      
February 23, 2006       

Dum ka murgh

Ingredients
1 kg chicken cut into karahi pieces
50 ml yoghurt
1 tsp cumin seed
1 tsp lemon juice
1 tsp all spices
1 tsp ginger/garlic paste
1 tsp red chilli
1 tsp green masala paste (coriander leaves, mint leaves and green chillies paste)
2 tsp onion seeds (kalonji)
2 tsp chopped fried onions
2 boiled eggs
50 gms peas
250 gms tomatoes, chopped
2 medium size potatoes, boiled
1 tsp salt
2 tomatoes, sliced for garnishing
2 tsp chopped coriander, for garnishing
2 green chillies, for garnishing

Method

Marinate chicken with yoghurt, lemon juice, red chilli, all spices, onion seeds, ginger/garlic paste, fried onion, salt and green masala paste for 30 minutes. Add the remaining ingredients and roast in the oven, moving regularly till chicken is cooked. Garnish with tomatoes, coriander and green chillies and serve with nans.

Chicken masala roast

Ingredients

1 chicken, cut into karahi pieces
1 lemon, halved
8 small onions, peeled
4 cloves of garlic, crushed
1 tbsp ginger, grated
1 tbsp honey
3 tbsp oil
1 tsp red chilli powder
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp all spices powder
250 ml yoghurt

Method

Pre-heat the oven at 180°c. Place chicken, lemon and onions in a baking dish. Mix together all the remaining ingredients and pour over the chicken. Cover with foil and roast for an hour. Remove foil 15 minutes before taking out the dish from the oven.

Rice parcels

Ingredients

8 pancakes
1 egg white, lightly beaten
Soya sauce, for dipping
For pancakes
4 oz flour
½ tsp salt
1 beaten egg
8 oz water
Yellow food colour
For rice
2 tbps oil
1 tsp cumin seeds
225 gms cooked rice
1 tbsp rice vinegar
1 tsp Soya sauce
1 tsp chilli sauce
2 spring onions, chopped
1-1/2 cup frozen peas
1 cup chicken pieces, cooked
Handful of coriander, chopped
1 tsp salt
1/2 tsp white pepper

Method

To prepare rice, heat oil in a wok and fry cumin seeds. Add vinegar, Soya sauce and chilli sauce. Toss in rice, spring onion, peas, coriander, chicken, salt and pepper.

To prepare pancakes, sift the flour and salt into a bowl. Whisk the egg. Make a well in the centre of the flour and pour in the beaten egg and half the amount of water and beat well to make a smooth paste. Add the remaining water and stir. Add colour. Leave the batter to rest for about one hour before using. Heat a non-stick frying pan and add a few drops of oil.

Pour in a little batter and tilt the frying pan quickly so that the batter covers the base of the pan. Fry for two minutes. Invert the frying pan on a greased plate. Turn the pancake upside down. Place a heaped tablespoon of the rice filling on each pancake and join the edges together. Tie with a string and brush with egg white. Place on a greased baking tray and bake in a pre-heated oven at 200°c for 20 minutes or until the pancakes are golden.

Stuffed chicken

Ingredients
2 kg chicken breast
1 tbsp chopped coriander
1 tbsp onion
1 tbsp garlic
1 tsp salt
2 tsp white pepper

Method

Put aside six pieces of chicken breast. Mince the remaining chicken with the rest of the ingredients. Make pockets in the chicken breast and stuff with the filling. Grill in a pre-heated oven till golden brown.

Source: The Review      
February 16, 2006       

Fruit and veggie raita

Ingredients
1 1/2 cups thick fresh yoghurt
2 tbsp fresh cream
1 tsp mustard powder
1 tsp cumin seeds
2 tbsp pomegranate seeds
3 tsp grapes
1 cucumber, chopped
1 apple, chopped
1/2 cup cubed pineapple
2 tsp fine sugar
Salt to taste

Method
Mix the curd, cream, mustard powder, cumin seeds, sugar and salt and refrigerate for half an hour. Then add the fruits and cucumber and mix well. Serve cold.
 

Vegetable raita
Ingredients:
2 cups yoghurt
1 beetroot, boiled and cut into cubes
2 cucumbers,cubed
1 capsicum, cubed and seeded
2 tomatoes, chopped
1 cup potatoes, cubed and boiled
3 tbsp roughly chopped peanuts
2 tbsp chopped coriander
2 tbsp cashew seeds, chopped
1 tsp chopped green chillies
2 tbsp freshly grated or flaked coconut
1 tsp sugar
Salt to taste

For baghar
1 tsp cumin seeds
1/4 tsp crushed red chillies
2 tsp oil

Method
Beat the yoghurt and add all the remaining ingredients. Prepare the baghar by heating the oil and frying the cumin seeds until they begin to crackle, then add the crushed red chillies and after a few seconds pour over the raita.


Pineapple raita
Ingredients
1 cup cubed pineapples
2 cups fresh yoghurt
2 tbsp milk
2 tbsp sugar
1/2 cup fresh cream
1/2 tsp pepper
1/2 tsp salt

Method
Put the yoghurt on a piece of cloth and hang it for half an hour to drain out the water. Place it in a bowl and beat well. Add sugar, salt, pepper, milk and fresh cream. Put in the refrigerator. Add the pineapple to the mixture before serving.


Apple raita
Ingredients
1 apple
3 cups fresh yoghurt
1 tsp sugar
1 tsp black pepper powder
1/2 tsp salt

Method
Peel and cut the apple in small pieces. Beat yoghurt till smooth and add the apple in it. Add sugar, pepper and salt. Mix well and put in refrigerator for an hour before serving.

Source: The Review      
February 9, 2006       

Minced meat tart

Ingredients
1 kg frozen short crust pastry

For the filling

1 kg lean minced meat
200 gms chopped coriander
200 gms onions
200 gms breadcrumbs
50 gms tomato paste
Black pepper and salt to taste
1 Egg for brushing

Method

Line a nine-inch, loose-bottomed pie dish with short crust pastry. Mix all the ingredients for the filling and spoon them in the pie dish. Cover the dish with remaining pastry sheets. Brush with egg and bake in a pre-heated oven at 240° C for 45 minutes or until the crust is golden brown. When done serve hot with salad.

Meat in mustard curry

Ingredients
20 gms oil
2 bay leaves
1 tsp coriander seeds
1 tbsp ginger/garlic paste
200 gms chopped onion
1 tbsp chopped green chillies
400 gms mutton cubes
100 gms mustard, ground
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp chopped coriander leaves
Salt to taste
Water as required

Method

Sauté bay leaves and coriander seeds in a saucepan. Add ginger/garlic paste, onions and green chillies. Sauté for four minutes and add mutton and salt. Cook for ten minutes. Add water and the remaining ingredients. Cook till meat is tender. Serve hot.

Liver curry

Ingredients
250 gms mutton liver
250 gms finely chopped onions
5-6 tbsp butter
1 tsp ginger/garlic paste
½ tsp red chilli powder
1 tsp cashew nut paste
1 tsp onion seeds
1 tsp grated coconut
3 tsp yoghurt
½ tsp onion seeds

Method

Heat half the butter in a saucepan and sauté onion till golden brown. Add mutton liver and sauté well and keep aside. In another pan, heat remaining butter and crackle onion seeds. Add ginger/garlic paste, cashew nut paste, grated coconut, chilli powder and yoghurt. Sauté till oil separates. Add liver mixture, mix well and serve hot.

Muthi kebab

Ingredients

500 gms minced beef
100 gms almond paste
2 tsp raw papaya paste
4 tsp roasted and powdered gram pulse
4 tsp crushed fried onions
2 tsp ginger/garlic paste
1 tsp red chilli powder
1 tsp all spice powder
2 tsp yoghurt
1 tsp chopped mint
1 tsp coriander
1 tsp green chillies
½ tsp crushed black pepper
2 tsp butter
Salt to taste

Method

Mix all the ingredients, except butter and keep aside for two hours. Put the mixture in a pan and make a well in the centre. Place a smoking piece of charcoal in a small bowl of butter and place it in the well and cover the pan with a tight lid. Leave for three minutes then discard the charcoal piece. Make oblong kebabs by taking small portions of the mixture. Bake them in a preheated oven till golden brown. n

Source: The Review      
February 2, 2006       

Chinese prawns
Ingredients
½ kg prawns
2 tbsp Worcestershire sauce
½ tsp Chinese salt
1 tsp salt
½ tsp white pepper

For batter
2 cups cornflour
3 tbsp flour
¼ tsp baking soda
4 -5 eggs
Oil for frying

Method
Peel and remove the red veins from the prawns. Marinate the prawns in salt, Chinese salt, pepper and Worcestershire sauce. Make batter by mixing eggs, cornflour, flour and baking powder, salt and pepper with water. Dip the prawns in the batter and fry till crispy.


Baked fish with fries

Ingredients
2 whole fish
½ cup lemon juice
1 tbsp vinegar
2 tsp garlic paste
1 tsp salt
2 tbsp red chilli powder
¼ tsp turmeric powder
1 tsp cumin powder

Method
Make cuts on both sides of the fish and marinate with salt and lemon juice for two hours. In a bowl mix vinegar, garlic paste, chilli powder, turmeric powder and cumin powder. Dip marinated fish in the mixture and transfer in a baking dish and bake for half an hour. Remove from the oven and serve with fries, cucumber slices and onion rings.


Prawns with green masala
Ingredients
½ kg prawns peeled
½ cup oil
1 tsp garlic paste
1 tsp green chillies paste
½ tsp cardomon powder
½ tsp cumin powder
2 tbsp fresh cream
½ cup yoghurt
2 onions paste

Method
Heat oil in a pan, fry onion paste and prawns, add green chillies paste along with other ingredients and cook on low heat. Mix fresh cream and yoghurt. Transfer in a bowl and sprinkle lemon juice and fresh coriander leaves.


Fish with white sauce
Ingredients
½ kg fish
½ cup lemon juice
1 tsp salt
Oil for frying

For white sauce
4 tbsp butter
½ cup flour
2 cups milk
½ tsp Chinese salt
1 tsp white pepper
½ tsp sugar

Method
Marinate the fish in salt and lemon juice for half an hour. Heat oil in a pan and fry the fish on both sides and remove. For white sauce heat oil in another pan, add flour and roast on low heat, pour milk and stir for two minutes. Add Chinese salt, pepper and sugar and put the sauce on the fish and serve.n

Source: The Review      
January 26, 2006       

 Seekh kebabs
Ingredients
1 kg minced meat
2 tbsp oil
2 medium onions, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp red chilli powder
1 tbsp mint leaves, chopped
1 tbsp coriander leaves, chopped
1 tbsp all spice powder
1 tbsp raw papaya paste
1 egg
1 tbsp gram flour
Salt to taste

Method
Roast the gram flour on low flame till it emits an aroma. Place the minced meat and all the ingredients (except the oil) into a food processor and blend well. With wet hands, mould portions of the minced meat around an iron skewer. Press gently but firmly. Cook over a charcoal fire or you can use a hot grill. While cooking, rotate the skewer from time to time and brush a little oil on it, if it appears too dry. Remove from the skewer and serve hot with naan.

Source: The Review      
January 12, 2006       

Mutton chops

Ingredients
10 to 14 pieces of mutton chops
1 1/2 cup yoghurt
1 tsp salt
1 1/2 tsp red chillies
1 tsp coriander powder
1 tsp all spice powder
1 tsp green chillies (chopped)
2 tsp tomato paste
1 tbsp ginger/garlic paste
1 tsp meat tenderizer powder/ raw papaya paste
Juice of two lemons
½ cup oil
½ tsp black pepper powder

Method
Mix all the ingredients in yoghurt except black pepper powder. Marinate the chops in this mixture for at least five hours. In a deep pan, heat oil and one by one put the chops in the pan. Avoid putting in the mixture as much as possible. Fry chops for about five to ten minutes and then add the marinate mixture. Cover and cook on medium heat for about 15 minutes, turning the chops a few times. When almost cooked, uncover and fry them till they are golden brown in colour. Sprinkle some black pepper powder and serve hot.


Baked mutton leg

Ingredients
1 mutton leg (cut in six pieces)
5 large onions (finely chopped)
6 small potatoes (finely chopped)
2 capsicums (finely cut into rings)
3 tbsp ginger paste
4 tbsps papaya paste
2 tsp all spice powder
2 tsp red chilli powder
2 tsp green chillies paste
1 tsp Kashmiri chilli powder
4 tbsp cornflour
2 eggs, boiled
4 tbsps cooking oil
2 tsp black pepper
Salt to taste

Method
Mix all the ingredients together except eggs, onion, capsicums and potatoes. Before putting this mixture over the meat, pierce it with a fork or a knife, so that the mixture can penetrate. Set it aside, preferably in the refrigerator, for six hours. In a baking dish, put the leg pieces one by one and pour the mixture in which the meat was marinated over them. Make sure that there is a uniform layer of marinate mixture under and around the meat. The vegetables should also be spread evenly on the dish.

In a preheated oven, bake at medium heat for about 45 minutes to an hour. To serve, place in a serving dish and place the vegetables and marinate mixture all around. Garnish with slices of boiled eggs.


Mutton jalfrazi

Ingredients
1 kg mutton, cut into cubes
1 stick cinnamon
2-3 cloves
1-2 cardamoms
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, cubed
2 capsicums, cubed
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 cup yoghurt
2 tbsp garlic, chopped
2 tbsp ginger, chopped
4 tbsp oil
3 tbsp chopped coriander leaves
Salt to taste

Method
Grind cinnamon, one clove and a cardamom together. Mix with some salt and rub this on the meat. Set aside for 15 minutes. Cook the meat in a pressure cooker till soft. Drain and set aside.

In a cooking pot put one tbsp oil, fry green chillies, half of sliced onion, ginger and garlic. When the onion turns translucent, take it out and blend to a smooth paste with the yoghurt and remaining cinnamon, clove and cardamom.

Heat the remaining oil and fry the onion, capsicum and tomato cubes. Remove and keep aside. Add the blended paste to the oil and fry till the oil starts leaving the sides of the mixture. Add chilli powder, salt, coriander, cumin and turmeric powder and fry for a minute.

Now add the cooked meat and mix well. Add a little water if it is too dry and cook for five minutes so that all the flavours blend together. Mix the fried onions, capsicums and tomatoes and take them off the heat soon so that vegetables don't become too soft. Garnish with chopped coriander leaves to serve.

Source: The Review      
January 5, 2006       

KHOYA PACK

Ingredients
250 gms khoya
250 gms jaggery
250 gms white flour roughly grind
500 gms oil
2 tbsp coconut powder
1 tbsp poppy seeds
1 tbsp seasame seeds
2 tbsp almond powder
2 tbsp pistachio powder
2 tbsp cashew nuts, roughly chopped

Method
Heat half of the oil in a pan. Add flour and roast on low heat till it changes its colour. Add khoya and stir for two to three minutes. Remove from heat. In another pan, heat remaining oil, add jaggery and stir till it melts and leaves edges.

Mix flour and khoya mixture with jaggery. Transfer the mixture to a greased tray and mix all the nuts. When set cut into desirable pieces. Store in a jar.



BADAM KI MITHAI

Ingredients
125 gms almonds
250 gms oil
¼ tsp nut and mace powder
250 gms sugar
4 eggs


Method
Boil almonds in water, peel and grind. Beat eggs with an egg beater. Heat oil in a pan. Add sugar, beaten eggs, almonds, nuts and mace powder and keep stirring. When oil separates, pour the mixture over a greased tray and flatten the top. When cool cut into square pieces.



DRY APRICOT DELIGH

Ingredients
250 gms dry apricots
1 litre milk
2 tsp custard powder
1 cup sugar
½ cup fresh cream
½ cup almond and pistachio powder

Method
Soak apricots overnight. In the morning remove the seeds. Blend half of the milk with apricots. Boil the remaining milk with sugar and custard powder. Let it cool and mix apricot mixture. Pour into a bowl and garnish with fresh cream and nuts.

EGG RABRI

Ingredients
1 litre milk
1 cup sugar
2 eggs beaten
¼ tsp saffron
1 tsp custard powder
½ cup fresh cream
2-3 drops of vanilla essence

Method
Boil milk with sugar, saffron and custard powder. Add eggs and stir continuously with wooden spoon on low heat. When it becomes thick remove from the stove, mix fresh cream and vanilla essence. Pour into large glasses and serve with straws.

Source: The Review      
December 29, 2005       

Walnut and date cake

Ingredients
800 gms dates, pitted and chopped
800 gms walnuts, coarsely chopped
1 cup white sugar
1 tbsp baking powder

1 1/4 cups flour
4 egg yolks
4 egg whites

Method
Preheat oven to 300ºF (150ºC). Grease and flour a 10-inch rectangular pan. In a large bowl, combine dates, walnuts, sugar, baking powder and flour. Stir in egg yolks with a wooden spoon. In a large bowl, beat egg whites until stiff. Fold the whites into the fruit/nut mixture until all the ingredients are mixed well. Bake in a preheated oven for 90 minutes. Let it cool in the pan for 10 minutes, then turn out onto a wire rack and leave to cool.
 

Source: The Review      
December 22, 2005       

Coconut tarts

Ingredients
Biscuit  
4 oz butter
6 oz flour
2 oz castor sugar
1 egg yolk  
Filling  
2 oz butter
1 oz flour
6 oz castor sugar
2 oz coconut
1/2 tsp baking powder
1 tsp vanilla essence
2 eggs  

Method  
Beat butter, egg yolk and sugar together, making it fluffy. Add flour and baking powder. Knead well and put in the refrigerator to chill. Cut into small pieces like biscuits, press in the centre and bake for 20 minutes.

Beat all the filling ingredients together. Place a small amount on the biscuits and bake again for 20 minutes.

Enjoy the delicious coconut tarts!
Sadia Jaffer
 

Carrot and zucchini muffins

Ingredients
1\2 cup wholemeal plain flour
1\2 cup plain flour
2 teaspoons baking powder
2 tablespoons soft brown sugar
1\4 cup grated carrot (about 1\2 small)
1\4 cup grated zucchini (about 1\2 small)
1 tablespoon poppy seeds
60 gm polyunsaturated margarine, melted
2 eggs whites, lightly beaten
1\3 cup low-fat milk

Method
Preheat oven to moderately hot (210 degrees celsius, 190 degrees Celsius gas). Brush the bottoms only of six cups in a 12 cup muffin tin with margarine or oil. Sift flours and baking powder in a bowl. Add brown sugar, carrot, zucchini and poppy seeds. Mix well.

Combine margarine, egg white and low fat milk. Mix well. Add milk mixture all at once to dry ingredients. Using a wooden spoon, stir until ingredients are just combined; do not over beat.

Pour the mixture into the muffin tin, filling until cups are two thirds full. Bake for twenty minutes or until the muffins are puffed and golden. Cool muffins in a tin for five minutes, then remove and cool on wire racks.

Note:
Store these muffins in an air tight container or freeze immediately after cooling. To freeze, completely cool muffins then wrap securely in plastic wrap, or put in plastic bag. Freeze immediately and use within four weeks.
Filza Naveed
 

Walnut halwa

Ingredients
1 1/2 cup walnut roughly
chopped
1/2 cup almond, pistachios and cashew nuts roughly chopped
1 1/2 litre milk
1 cup khoya
1 cup sugar
Ghee as required
1/2 tsp cardamom powder
A pinch of saffron

Method
Boil milk with sugar and saffron. Let it cool. Meanwhile, melt ghee in a pan, add khoya and cardamon powder and stir continuously until smooth. After 10-15 minutes pour boiled milk and walnuts. Sauté till it becomes a little consistent and leaves the side of the pan. Garnish with the remaining ingredients.
Azra Ashraf

Source: Young World      
December 17, 2005       

Tomato soup

Ingredients

1 kg tomatoes
2 sticks cinnamon
2-3 cardamoms
4 slices of bread (cut into cubes)
2 tbsp cornflour (dissolved in water)
1 cup chicken stock
1 tsp Chinese salt
1 tsp chilli sauce
1 tsp Soya sauce
2 tsp oil
Salt and pepper to taste

Method
Boil tomatoes with a cup of water along with cinnamon and cardamoms. Boil until soft. Blend in a food processor. Transfer the mixture in a pan and add seasoning, cornflour and chicken stock. Bring to a boil until it becomes thick. Fry bread pieces in oil. Serve hot with fried bread.

250 gms chicken ( boneless)
250 gms fish(boneless)
½ cup cabbage (cubes)
¼ cup carrots (cubes)
¼ cup capsicums (cubes)
¼ cup cauliflower (slices)
¼ cup spring onions(cubes)
1 egg
1 tsp sugar
2 tsp tomato ketchup
1 tsp vinegar
½ cup cornflour (dissolved in water)
½ lemon juice
Salt, pepper, Soya sauce and chilli sauce as per taste

Source: The Review      
December 15, 2005       

Chapli kabab:

Ingredients

1/2 kg mince
1 tsp salt
2 tbsp ginger-garlic paste

2 tsp red chilli powder
1 tsp cumin seeds
1 tsp all spice powder
1 tbsp anar dana
1 tbsp coriander seeds
4 tbsp tomatoes thinly chopped
4 tbsp spring onions thinly chopped
2 eggs
1 tbsp cornflour
Oil for frying

Method

Marinate minced meat in a bowl with all the spices for at least two hours. Add tomatoes, green onions, eggs, cornflour and mix well. Now take approximately one and a half tablespoon of the minced mixture in your hand. Place it in the centre of the palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan and fry well. Serve the spicy chapli kababs with lemon, onion rings and salad.

Pizza sandwiches:

Source: The Review      
December 8, 2005