fish fingers

8/3/2019 Fish Fingers

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FISH FINGERS

Wash fish fingers. Add salt and leave for about 10 minutes. Wash off the salt

and marinate the fish for one hour, in a mixture of red chilly powder, huldi,

white jeera powder, little salt, a paste of garlic and ginger and some vinegar.

Dip fish in beaten egg and then coat in breadcrumbs.

Fry in hot oil.

Recipe by Ken, Karen and family.



CHOCOLATE CAKE200 g Butter (room temperature)200 g Castor Sugar200 g Flour (well - sifted)4 Eggs (separated)1 tsp. Baking Powder4 tsps. Cocoa (mixed in ½ cup hot water)

* Cream butter and sugar well.* Add flour (sifted together with baking powder) alternately with

egg yolks.* Stir in cocoa mixture.* Beat egg whites until stiff and fold into mixture.* Bake in greased pan (preferably non - stick) at Medium temperature

for 40 - 45 minutes or until done.

CHOCOLATE FROSTING

200 g Icing Sugar

100 - 125 g Cream4 tsps Cocoa.

* Sift icing sugar together with cocoa.* Add cream a bit at a time stirring well until desired consistency is

achieved.

Recipe by Kevin & Crystal.



Dear Rodney & Naila,

Here’s wising both of you a wonderful life together of Sharing and Caring … and COOKING!

MATRIMONY TOFFEE

Ingredients :

2 oz butter1¾ lb. sugar (1 lb. = ½ kg)½ lb. walnuts½ lb. monkey nuts½ lb. apricot almondsGreen food coloring

Method :

Soak monkey nuts & apricot nuts in boiling water for 10 minutes and take out theskin. Now dry them. Then put all the nuts through the almond mincer. The nutsshould be coarsely ground (use the beef mincer). Keep this aside. Now melt thesugar in 1½ cup water on a slow flame. Melt well, then add the minced nuts, butterand coloring. Cook to the consistency of toffee.



BLACK FOREST CAKEIngredients :Cake :4 eggs2½ oz flour¾ oz cocoa½ oz cornflour1 teaspoon baking powder4 oz sugar½ teaspoon vanilla essence

Chocolate Sauce :5 oz icing sugar¾ oz cocoa2 teaspoons butter2 - 3 tablespoons water

Icing :14 oz or 400 grams fresh cream2 - 3 oz castor sugar

Method :

Separate egg whites and whisk them, add 1 oz sugar at a time and keep whisking tillvery stiff. Add the yolks with the vanilla essence and whisk till creamy. Sift theflour, cornflour and baking powder thrice. Fold this 1 tablespoon at a time into theegg mixture. Pour into a greased, dusted (with flour) pan 9”. Bake in a pre - heatedoven Mark 4 for 15 - 20 minutes.

Chocolate Sauce : Cook all ingredients together till boiling, remove andcool.

Icing : Beat the cream, when it starts getting thick, add thesugar 1 oz

at a time till very thick.

Cut the cake in half, and pour half the sauce all over it. Put some cream withcherries and other fruit, cover with the other half of cake. Pour all the sauce over itand let it soak in. Decorate with piped cream.



BROWNIES

Ingredients :

8 oz butter8 dessert spoons cocoa8 eggs1 teaspoon salt2 cups sugar2 teaspoons vanilla

2 cups sifted flour2 cups chopped walnuts

Method :

Mix the flour, cocoa, salt and walnuts together in a separate bowl. Cream thebutter and sugar. Add the eggs one at a time. Add the essence. Fold in theflour mixture. Pour into tins and it is ready to bake.



HOT CHOCOLATE SOUFFLÉ(HERSHEY’S)

Ingredients :¾ cup cocoa 2 tablespoons butter¾ cup sugar 1 teaspoon vanilla essence½ cup unsifted all - purpose flour 8 egg whites at roomtemperature¼ teaspoon salt ¼ teaspoon cream of tartar2 cups milk ¼ cup sugar

6 egg yolks, well beatensweetened whipped cream (optional)

Method :Combine cocoa, ¾ cup sugar, the flour and salt in medium saucepan ;gradually blend in milk. Cook over medium heat, stirring constantly with wirewhisk, until mixture boils ; remove from heat. Gradually stir small amount of chocolate mixture into beaten egg yolks ; blend well. Return egg mixture tochocolate mixture in pan. Add butter and vanilla, stirring until combined. Setaside ; cool to lukewarm.

Beat egg whites with cream of tartar in large mixer bowl until soft peaksform. Add ¼ cup sugar, 2 tablespoons at a time, beating until stiff peaksform. Gently fold 1/3 of the chocolate mixture into beaten egg whites. Foldin remaining chocolate mixture, half at a time, just until combined.

Gently pour mixture, without stirring, into prepared buttered dish ; smoothtop with spatula. Place dish in a larger pan ; place in oven on bottom rack.Pour hot water into base pan to a depth of 1”. Bake at 350° F for 1 hour 10minutes or until cake tester inserted half way between edge and centercomes out clean. Serve immediately (or when cooled) with sweetenedwhipped cream. You can serve Hershey’s Chocolate Syrup as well.

P. S. Don’t “overfold”! For a high, light soufflé, fold chocolatemixture into egg whites very gently.



PRESS COOKIES

Ingredients :

4 oz flour2 oz cornflour4 oz butter4 oz sugar1 egg

Method :

Sieve the flour and cornflour. Cream the fat and sugar. Beat in the egg. Foldin the flour. Put the mixture into a cookie press and pipe out on to a greasedtray. Bake in a moderately hot over 350° F until lightly colored. The cookiesmay be decorated with a half glace cherry before baking or when coldsandwiched together with strawberry cream. (You can paint them with food

coloring and a paintbrush).

Love & Best Wishes,

Robin, Sharon, Trevor, Vincent & Lynn.

KALAMARI (Cuttle Fish)

Ingredients :



Grind

1 kg. Cuttle Fish6 big red chillies (dried)1 spoon coriander½ tablespoon geera (Cumin seeds)8 pepper3 cloves garlicPinch huldiBig piece ginger1 small tomato

Tamarind1 medium size onion.

Cut, clean and wash Cuttle Fish.

Cut onion into slices fry in deckchi of 4 spoons of heated oil. Fry lightly and

put in Cuttle Fish which have been cut into thin slices. Cook on slow fire till

water dries. Put in masala and fry well adding masala water. Put a cup and

half of water and let it cook on a slow fire till the water has dried. To be

served as side dish.

Recipe by Janice.



KHOWSWEY (Burmese Dish)

Ingredients :Chicken 1½ kg.Onions 3 mediumGram Flour ¼ kg.Milk of 1 CoconutAginomoto 1 desert spoonGinger / Garlic to taste

Turmeric 2 tsp.Red Chillie Powder 2 desert spoon or to your tasteSaltOilSpaghetti 1 packetEggs 3 hard boiled

Garnishes given below :

Method :• Marinate chicken with chillie powder, ginger/garlic, turmeric, salt and keep

for ½ hour.• Soak gram flour in water and make the coconut juice, boil spaghetti and

keep ready.• Heat oil and brown onions. Add chicken and cook till tender. Take off the

fire and add gram flour water and coconut juice with a good bit of water. Cook on a low flame for 1½ hour till the gravy thickness, (stiroccasionally). When ready add aginomoto, soya sauce and choppedeggs.

• Garnishes (to be kept on the table in separate bowls). Chopped greenchillies, cut spring onions, cut mint and coriander leaves and sourlimes.

•

For each helping serve some spaghetti and add gravy and a little of eachof the garnishes.

Recipe by Desmond, Erica andPamela .



GREEN MASALA CHICKEN

Ingredients :

2 lbs. whole chicken or cut into eight pieces1 table spoon ginger garlic paste1 bundle green coriander

5 - 6 big green chillies½ tsp. turmeric powder½ tsp. all spice powder1 cup curdSalt to taste.

Method :

• Grind together, ginger garlic, coriander and green chillies with curd into apaste.

•

Mix in the salt, turmeric powder and all spice powder.• Give little cuts to chicken all over.• Apply the marinade filling in the cuts and refrigerate for 1 hour.• Then put it in the oven till the chicken is done.

Serve with french fries and salad.

Recipe by Inam, Pamela and family



CORN SALAD

Ingredients :

1 tin corn2 medium onions

2 medium tomatoes2 - 3 green chillies½ bottle ketchup1/3 bottle of chillie & garlic sauce.

Method :

* Chop onions, tomato & chillies* Add the sauces and mix together well.

Bon Appetite

Recipe by Ian andHazel.



BAKED CHICKEN (24 pieces)

Ingredients :

8 big red chillies4 tsps. (heaped) red chillie powder

1 tsp. (heaped) huldi powder¾ tsp. zeera powder3 tsps. each chopped garlic & gingerSalt and pepper (1 pow curd)

Method :

• Grind above ingredients in vinegar & a little water.• When blended, put in the curd and whisk for a minute.• Marinade the chicken and keep for a few hours before baking.•

Pop into heated oven and bake on low flame.• After ½ hour, remove, sprinkle oil on all pieces and return to oven• Bake for another ½ hour.

Recipe by Ian and Hazel.



CARAMEL CUSTARD

Ingredients :

1 liter milk4 eggs

1¼ cup sugarVanilla essence

Method :

• Make the caramel - burn the sugar with a few drops of water sprinkled onit. Move the dish all around so that it coats the sides (at least half wayup) and sprinkle ½ teaspoon of vanilla essence on it.

• Boil the milk and sugar and allow to cool.

• Whisk egg whites (first) and yolks and pour this into the cooled milk.Whisk well add 2 teaspoons vanilla essence. Pour into the caramel coateddish and pop into heated oven. Bake on low flame till the top is darkishbrown.

Recipe by Ian andHazel .



CHICKEN KARHAI

Ingredients :

1 kg chicken1¼ teaspoon garam masala¾ teaspoon gerra powder

½ teaspoon haldi powder1¾ teaspoon chillie powder1½ table spoon ginger and garlic pasteSalt to tasteVinegar to mix masalas to a paste½ pao dhai6 tomatoes

Method :

Mix the masalas with vinegar.Marinate chicken with masalas.Heat oil in karhai, put in tomatoes, fry for a bit, add chicken pieces, fry for awhile. Add some water and allow to cook on a slow fire till chicken is tender.Add mint and coriander garnishing once cooked.

Recipe by Carlotta.

CHICKEN STRATAR



1 large chicken boil and cut fine. Out of the bones make a little soup andkeep aside. Now mix together 1 table spoon powder mustard. 1 capsicumchopped fine and a few green chillies. 1 onion, 5 to 6 spoons of mayonnaiseplus the soup and mix all of these to make a nice thick batter (not thin)alongwith the chicken.

Now take a nice big sandwich bread cut out the crust on all sides. Applybutter to all the slices and cut the slices in squares. Take an oven proof dishand put the buttered side of the bread face down in the dish and keeppouring the batter one layer after another on the bread.

Beat one egg with a little milk and pour it over the bread and mixture. Add alittle butter on the side of the dish in the middle. Add a little cheese on topand bake it for 30 to 40 minutes.

Recipe by A. Lily.



BAKED CRAB

Ingredients :

4 medium crabs1 onion1 dessert spoon curry powder

1 - 2 green chillies (chopped)½ - 2 pieces ginger (chopped)3 - 4 flakes garlic (chopped)1 slice of bread soaked in waterSalt to taste.

Method :

Plunge the crabs in boiling water. Remove the flesh from the shell and keepaside. Brown the onions in a little oil and add the curry powder, green chillies,

ginger, garlic and bread. Add the flesh of the crabs and cook shells andbrown under hot grill.

Recipe by A. Theresa and U. JohnFernandes.



PRAWN CURRY

Ingredients :

½ kg prawns1 table spoon coriander powder1 teaspoon zeera powder1 teaspoon pepper powder½ teaspoon mustard powder

½ teaspoon saffron powder6 big red chillies1 onion5 seeds garlicA little gingerAll the above ingredients to be ground together.

Method :

In a Dekchi heat some oil and fry the above ground masala well.

Add sufficient water (about a cup) to make a gravy.Add the prawns and give it a boil.

Then add two potatoes cut in quarters to the gravy. You can either substitute the potatoes by adding Okra (lady fingers) orcucumbers cut into small pieces.Add salt to taste.

Recipe by Munno, Debbie, Shyanne & Winona.



FRIED PRAWN BALLS

Ingredients :

2 pao prawns2 spring onion (with leaves)2 green chillies (large)2 pieces ginger

1 cup flour2 eggs1 teaspoon baking powder½ teaspoon ajinomoto½ teaspoon salt½ teaspoon white pepper4 slices bread (remove side crust and chop very finely)

Method :

Mix all ingredients well in prawn mince. Make into round balls.Roll in fresh bread crumbs and deep fry till golden brown, for about 5 minutesremove, then fry once again before serving. Serve with ketchup.

Recipe by A. Joan and Caroline.



THE ANTHONY’S KITCHEN

BROWNIES

Ingredients :

1½ cup ghee2 cups sugar2½ tablespoon cocoa powder5 eggs3 teaspoons baking powder2 cups flour

Method :

Mix together ghee, sugar and cocoa over steam until all the sugar is melted. Then remove from steam and cool. Sift flour and baking powder. Beat eggs.

While stirring put flour and eggs little at a time until all is done. Keep stirringtill batter is soft. Put in oven for 30 minutes.

Recipe by Betty, Jonathan, Erica & Mario.



GRILLED PORK CHOPS

Ingredients :

2 kgs pork chops 1 teaspoon cumin (zeera)8 cashmere chillies (red chilies) 3 inch cinnamon stick4 green chilies 15 cloves2 table spoon pepper 10 cardamom1 table spoon aniseed (saunf) 1 table spoon desiccated coconuts1 teaspoon ginger paste (optional)

12 cloves garlic 1 teaspoon turmeric (haldi)Coriander leaves 1 cup vinegar2 table spoons ghee

Method :

Trim chops and beat with a meat mallet. Grind all the masala (i.e. red chillies,green chillies, pepper, aniseed, ginger, garlic, coriander leaves, cumin,cinnamon, cloves, cardamom, desiccated coconut and turmeric) and mix withsalt and vinegar.

Marinate the chops in this masala and keep overnight. Either grill in an ovenor over a charcoal fire. Alternatively, put two tablespoons of ghee in a fryingpan, put in all the chops, cover and cook till done.

Note : This recipe serves 6 persons.Hope you both enjoy our recipe.

Lotsa Luv & Luk ‘n’ Happiness

throughout your Married life.

Melvin & Melanie.

POTLI PULAO

Ingredients :



A. B.½ kg mutton ½ kg rice1 large onion (sliced) 2 potatoes cut into pieces (boiled)1 table spoon ginger 3 cinnamon sticks6 cloves 6 - 8 peppercorns2 big cardamoms 8 cloves12 flakes garlic 2 large cardamoms2 cinnamon sticks 1½ tbsp ginger/garlic paste2 table spoons aniseed 1 teaspoon red chilly powder2 tlbsps coriander seeds ½ tsp. turmeric powder1 tsp. salt 1 cup curd

2 medium onions sliced finelyOilSalt to taste

Method :

Pick and wash rice well. Soak in water for at least ½ hour.Make a potli with ingredients ‘A’ to add to the meat while cooking. Boil themeat with salt and this potli until done and 2 cups of stock remain. Discardpotli.Heat oil. Add whole spices in ingredients ‘B’ sliced onions, ginger/ginger

paste and fry well. Add chilly & turmeric powders and curd. Fry well. Thenput in the boiled potatoes, meat, rice and stock. Add more water if requiredto cook the rice. Cook till all the water is absorbed. Keep on dum for a whiletill done.

Recipe by Ricky, Louella & Ryan.



FRIED PRAWNS

Ingredients :

½ kg prawns1 egg½ cup cornflour2 green chilliesSalt to taste (approx. ¼ tablespoon)

Method :

Clean prawns and slit.Add all ingredients.Mix well till batter is thick.Fry in deep oil.

Recipe by Anne & Thomas Fernandes.



GINGER GARLIC CHICKEN ROAST

Ingredients :

1 chicken cut into 8 pieces.4 table spoons garlic paste3 table spoons ginger paste8 dried whole red chillies small size.

500 g potato peel and cut for fries.1 cup cooking oil.Salt to taste.

Method :

Wash the chicken pieces and dry them on a kitchen towel.Apply the ginger and garlic paste by piercing the pieces with a fork.Marinate for an hour.Heat oil in a pan and add chillies.

As soon as the chilies turn a dark color, add the chicken pieces.Fry for five minutes while stirring.Add half a cup of water and leave on medium heat until the chicken is tenderand the water evaporates.Remove into a serving dish with the help of a perforated spatula so that theoil is not carried to the dish.Fry the potatoes separately and decorate the chicken with them.Serve with tomato ketchup.

Recipe by Errol, Monica & family

ALMOND / WALNUT TOFFEES

Ingredients :

¾ kg of almonds (ground) / walnuts (ground)



3 tins unsweetened milk

6 cups sugar8 ozs butter2 teaspoons vanilla essence.

Method :

First add sugar and milk together.Stir till it gets dry.Add almonds / walnuts.

When mixture gets a little thicker, add butter and vanilla essence.When the mixture starts to leave the corner of the chaati, take it out.Simple test to see whether toffee is ready is, wet your hands and touch themixture, if it does not stick then it is ready.

Good Luck Trying !

Recipe by Antoinette.



MACARONI CASSEROLE WITH DOUBLE

CHEESE

Ingredients :

6 oz macaroni ¼ tsp. pepper¼ cup butter ¼ tsp. nutmeg¼ cup all - purpose flour 2 tsp. dry mustard4 cups milk 1½ cups grated cheddar cheese

¼ tsp. tabasco sauce ¾ cup grated parmesan cheese½ tsp. worcestershire sauce 1 cup frozen peas (optional)1 tsp. salt 4 oz diced ham (optional)

Toppings :2 cups fresh bread crumbsOne third cup butter½ cup grated cheese.

Method :Bring 6 qts water to a boil. Add 1 tbsp salt. Add macaroni. Cook until tender,

about 7 to 9 minutes. Drain, rinse with cold water and shake out any excessmoisture.Meanwhile, for the sauce, melt butter in a large saucepan. Whisk in flour,cook without browning for 2 to 3 minutes. Whisk in milk and bring to a boil.Reduce heat. Stir in Tabasco, Worcestershire sauce, salt, pepper, nutmeg,mustard and cheese.Pat peas and ham dry with paper towel. Combine with macaroni and stir insauce. Transfer pasta to a pan. Combine ingredients for topping sprinkle overmacaroni.Bake in a pre heated 375° F/190° C over for 30 minutes on until hot andbubbling.

Recipe by Antoinette.



WINE CAKE

Cake Base Ingredients Syrup7 eggs, separated 1 cup red wine1¼ cups sugar ½ cup sugarGrated rind of 1 lemon ½ tsp. cinnamon2 tblsp rum 6 cloves1¼ cups of almonds (ground)1¼ cups bread crumbs madefrom firm textured bread

¼ tsp. salt

Method :Butter a 9” cake pan and sprinkle with 2 tblsps of the bread crumbs. Shakeout the excess bread crumbs.Beat together the egg yolks and sugar until very thick. Beat in the lemon rindand rum. Fold in the almonds and bread crumbs. Beat the egg whites withthe salt till they stand in soft peaks. Fold the egg whites, a little at a time,into the yolk mixture. Transfer to the cake pan. Bake in the center of a preheated 275° oven for 1½ hours until a cake tester is inserted into the centercomes out clean. Leave to cool.

In the meantime, prepare the wine syrup. Heat all the ingredients for thesyrup to the boiling point. Lower the heat and simmer for 5 minutes. Leaveto cool. Strain the syrup and pour very slowly over the cake.

P.S. Y OU COULD SERVE THE CAKE WITH WHIPPED CREAM.

Happy Baking ! Wish you guys all the best.Luv Always,

Jess.



HOT POTATOES

Ingredients :

1 kg potatoes1½ - 2 teaspoons red chillie powder2 tablespoons zeera2 (big pods) garlic½ cup tamarind

1½ teaspoon salt1 teaspoon rai2 - 3 stems kari patta1 bunch coriander leavesOil for cooking

Method :

Boil the potatoes. Peel them and cut them into pieces of the desired size.Heat the oil. Put the kari patta and rai into the oil. Let the rai pop. Then add

the masala paste to the oil. Sauté the masala and then add potatoes. Mixeverything well. Let it cook just for 5 minutes on a slow fire. Chop thecoriander leaves finely and sprinkle them on the hot potatoes.

Recipe by Nasreen Rafiq Panjwani



DAHI WALA KADI

Ingredients :

½ kg curd½ teaspoon rai1 teaspoon zeera3 - 4 stems kadi pattaSalt for taste (about 1 tsp.)2 tablespoons gram flour (channe ka aata)

1½ teaspoon green masala (garlic and chillie paste)Oil for cooking

Method :

First mix curd, channa ka aata and green masala in the mixer. Add 2 glassesof water and mix it well. Add salt to this mixture. Heat the oil, add rai, kadipatta and zeera to it. Let the rai pop and then soon after it add the mixtureto the oil. Let it boil and then keep it on a slow fire for about 10 minutes.Kadi is ready to be served.

Recipe by Diana Braganza.



CHRISTMAS PLUM CAKEIngredients :4 lbs butter (at room temperature)2 lbs sugar (12 oz to be burnt)40 eggs (separated)2 lbs almonds (blanche and slice)2 lbs raisons (wash and clean)2 lbs sultanas (wash, clean, stone & cut)2 lbs mixed peels (cut into small pieces)8 oz crystallized ginger (cut small)

1 lb. pater (cut small)1 lb. black current jam1 lb. orange marmalade2 heaped teaspoons ground cinnamon2 tablespoons (1 each) nutmeg and mace12 oz soojiFlour to be added till the correct consistency of the cake is obtained.½ glass brandy* Add the flour after the whites of the eggs are churned into the mixture.

Method :

Butter and sugar to be churned together till creamy. Add the yolks of theeggs one at a time, while churning. Now add the burnt sugar and the spices.When thoroughly mixed add all the chopped fruit, handfuls at a time. Addthe sooji and then the jams. Now add the whites of the eggs, which should bepre-beaten stiff. Now add the flour so that the batter thickens and does notfall easily. Before stopping the churning, add ½ glass of brandy to the batterand mix well.

Recipe by Suresh Poojari

BANANA BREAD RECIPE

Ingredients :



2 laughing Eyes

2 loving Arms2 well Shaped Legs2 firm Milk Containers1 fur lined Mixing Bowl1 large Banana

Mixing Instructions :

Look into laughing eyes.

Spread well shaped legs slowly.

Squeeze and massage milk containers very gently until fur lined mixing bowlis well greased. Check frequently with middle finger.

Add banana and gently work in and out until well done.

Cover with nuts and sigh with relief. Bread is done when banana becomessoft.

Be sure to wash mixing utensils and don’t lick the bowl.

NOTE :If Bread starts to rise : leave town - Oh! Sorry, you’re married - open thechampagne.

Recipe by Robin



CALDENE

Ingredients :

½ kg fish surmai / pomfrit2 cups thick coconut juice¼ tsp. jeera½ tsp. haldi

½ tsp. pepper powder1 onion sliced1 or 2 green chillies slit2 slices of ginger (chopped finely)A small ball of tamarind soaked in a little warm water1 tablespoon oilSalt to taste.

Method :

Wash the fish and set aside.Put the oil in a dekchi and heat it.

Then put in the onions and chopped ginger.Add coconut juice and the three powders,then add tamarind juice.Give it a boil, then add the fish and the slit green chillies.

Enjoy Caldene with boiled rice.

Recipe by Mummy Pereira

CHICKEN SUPREME

Ingredients :

Flatten the chicken with a little salt and put in batter.



BatterChillie powder ½ tsp.Haldi powder ¼ tsp.Guram masala powder ¼ tsp.Pepper powder ½ tsp.Salt to tasteVinegar2 tablespoons maida1 egg.

Method :

Mix the above ingredients to make a batter.Let it marinate for a couple of hours.

Then fry the chicken pieces and set aside.Make a white sauce, add grated cheese to the sauce,then immerse the fried chicken pieces.Serve hot.

Recipe by Candi & Felix(Gaab)



ALOO - POORIEIngredients for Aloo:6 Potatoes (boiled not over cooked, break with a fork to cube size afterpeeling)8 pods crushed garlic4 large onions cut into cubes4 green chillies cut into small pieces15 bay leaves1 teaspoon mustard seeds1 teaspoon chillie powder

½ teaspoon pepper powder½ teaspoon saffron powder

Method :Heat oil.Fry the mustard seeds.Fry the crushed garlic.

Then fry the bay leaves very lightly, after that fry the onions very lightly. Then add the powders and fry for a while.Now add the potatoes and mix the ingredients well.Add 1 teaspoon sugar, 1 teaspoon salt, vinegar to taste.

Then put the cut chillies and fresh coriander leaves.

Ingredients for Poories:½ kg atta1 teaspoon salt

Method :Mix the atta in a big container, add salt and mix with water till the atta getssoft.

Recipe by Mum & Dad

STOCK

Ingredients:



Chicken Bones

CarrotsOnion CeleryLeek Celery

Method:

After one boil, throw away liquid and rinse all ingredients. Then boil again.

GREEN CHUTNEY( Chinese Recipe)Ingredients:

OnionGingerGarlicChilliesDhaniaSaltSoy SaucePepperAji no motoSugar

Method:

Grind all these ingredients together.

SOUPS

Basic Ingredients:

4 cups of stock½ teaspoon Chinese salt¼ teaspoon table salt½ teaspoon pepper½ teaspoon sugar1 egg (optional)



Cornflour (optional)

Method:

Let stock come to a boil and then add all other ingredients. If egg is to beadded, beat it and pour into stock. Wait for 10 seconds and then stir gently.

Thicken with cornflour only if it is not a clear soup.

Variations:

Chicken Vegetable (Clear): Add carrot, cabbage and chicken before stockis brought to a boil. After pouring in serving dish, sprinkle with spring onions.

Thai (Clear): Add lime and top with deep fried rice.

Crab Asparagus / Sharkfin: No vegetables to be added, only crabmeat orsharkfin. Thicken with flour.

Hot and Sour : Before stock is brought to a boil add chilli sauce, carrot,cabbage, red food color and lime juice.

Abolene (Clear): Chicken and Mushroom

Four Treasures: Chicken, Prawn, Mushroom, Baby Corn and BambooShoot.



PRAWN TOAST

Ingredients:

Prawns

FlourCornflourEggSaltAjinomotoPepper

Juice of crushed / blended ginger and garlicSoya Sauce

* Note (Flour and Cornflour should be in the ratio of 3:1)

Method:

Chop prawns, add cornflour and beaten egg. Mix in all the other ingredients.Spread beaten egg on slice of bread and spread on prawn mixture.Cut bread diagonally across and fry in deep oil face down.



DRUMSTICKS

12 Chicken wings1 onion4 chilliesSaltAji no motoPepperGinger Garlic juice

Soya sauce1 tablespoon Cornflour3 teaspoons flour

Method:

Grind onion and chillies and add this to chicken wings together with otheringredients.



PRAWN TEMPURA

Ingredients:

For Prawns: Salt

PepperAji no motoEgg

Juice of ginger and garlic

For Batter:1 cup flour3 cups cornflour4 - 5 eggs½ teaspoon baking powder

Method:

Mix prawns with all ingredients.Combine ingredients for batter with a little water and “slap“ with hand.Dip prawns in batter and fry in deep oil.



SPRING ROLLSIngredients:

For Batter : EggFlourCornflour

* Note (Flour and Cornflour should be in the ratio of 2:3, or in equal parts)

For Stuffing: Minced or finely chopped chicken

Ginger & GarlicCarrotsCabbageSpring OnionOnionSaltPepperSugarSoya Sauce

Method:

For Batter :Mix all the ingredients with water to form a batter similar to pancakes. Brushwok with oil and fry.

For Stuffing:Fry chicken in oil. Add vegetables and seasonings. Fry for two minutes andremove.



GREEN CHUTNEY(Mummy’s Recipe)

Ingredients:

CoconutGingerGarlicChilliesCoriander (Dhania)RaisinsVinegar (2 teaspoons)

THAIL PEOW

Ingredients:

6 crabs2 red chillies1 big onion¼ teaspoon haldi2 hot sticks6/7 cloves1 teaspoon pepper1 teaspoon mustard seeds¼ teaspoon salt2-3 tablespoons vinegar

Method:

Fry mustard seeds in oil and add all spices, chopped onion and choppedchillies. Fry for 4-5 minutes then add crabs and fry for a further 2-3 minutes.Add water and cook on low flame.



MANCHURIAN CHICKEN / PRAWN /BEEF

Ingredients:

Chicken / Prawn / Beef TomatoesDried red chillies

Lemon juiceSaltPepperAji no motoSugarChilli Sauce

Tomato KetchupStockCornflourRed food color

Method:

Fry meat and add all other ingredients.



GARLIC CHICKEN / PRAWN

Ingredients:

Chicken / PrawnGarlicSaltPepperAji no motoSugarStockCornflour

Method:

Fry chicken and when done add seasonings. Then add stock and thicken withcornflour.



CHOW MEIN

Ingredients:

NoodlesPrawn / Beef / ChickenCarrotsSpring OnionChillies

OnionCabbageGingerGarlic

Method:

Boil chow mein and when cooked drain off water, sprinkle oil and mix well.Cut meat into strips and “slap” flat. In a wok add 2 spoonfuls of oil and frymeat on high flame so it cooks in three minutes until slightly browned. Pour of excess water, if any. Add ginger and garlic and fry. Next add vegetables andfry for 30 seconds. For two handfuls of chow, add: ½ teaspoon salt, ¼teaspoon pepper, ¼ teaspoon sugar and ½ teaspoon aji no moto to the chowand then add to wok. Top off with a teaspoon of soya sauce. Fry for 3minutes, tossing noodles in wok. Use wok to toss every 15 seconds. Noodlesare ready when slightly browned.



RICE

Ingredients:

RiceEggCarrots (cut into small cubes)Spring Onions (cut into small pieces)Soya Sauce

Seasonings

Method:

Boil rice and empty in strainer. Pour cold water over it.Fry vegetables in wok. Add 1 teaspoon oil and fry egg in wok and break up.Add rice along with seasonings. Fry in wok and add 1½ teaspoon Soya sauce.Remove rice when browned slightly.If chicken or beef is being added, either fry first in hot oil with garlic andstrain, or else fry with garlic in wok first similar to noodles.



STUFFED CRAB

Ingredients:

CrabmeatCabbageCarrotOnionSpring Onion

Green ChilliesSeasonings

Juice of chopped Ginger and GarlicFlourCornflour

* Note (Flour and Cornflour should be in the ratio of 3:1)

Method:

Combine all ingredients and stuff into shell of crab.



SWEET AND SOUR CHICKEN / PRAWNSIngredients:

For Prawn Balls: PrawnsSeasoningsFlourCornflourEgg

** Note (Flour and Cornflour should be in the ratio of 3:1)

Method: Take a handful of prawns and chop fine. To this add other ingredients andmix till thick enough to shape. Then deep fry until golden brown.

For Chicken and Fish Balls:Option 1: Same as for prawn ballsOption 2: Fry meat similar to chow mein. Then drain off half the

water/oil.

Sauce: TomatoesCapsicum

CucumberCarrotKetchupSeasoningsLime juiceStock

Method:Cube tomatoes and capsicum. Slice cucumber and carrots. Add all otheringredients to make gravy. Thicken with corn flour. Add red food color.

(In option 1 add balls/cubes to gravy when ready, in option 2 add ingredientswhen frying meat)

BEEF / CHICKEN & VEGETABLES

Ingredients:



Spring OnionOnionCapsicumCabbageCarrotChilliesBeef / ChickenGinger & GarlicSeasoningsStockCornflour

Method:

Fry meat along with ginger and garlic until brown. Cube all vegetables exceptfor carrot which should be sliced. Add to meat and fry. Add one cup stock andseasonings including soy sauce. Add stock to make gravy and thicken withcornflour.

***Variation:For dry beef/chicken chillies, do not add stock. Drain off half of the water/oilafter frying meat.



CHICKEN / BEEF CHILLIES (DRY)

Method:

Fry meat in 2 tablespoons oil. Drain off ½ of the oil/water after slightly

browning the meat. Fry the ginger and garlic (paste or finely chopped). Addchillies, spring onions, onion and seasonings.

SCHEZUAN / OYSTER SAUCEBEEF / CHICKEN / PRAWN

Method:

Fry meat. Drain off half the water/oil. Fry ginger and garlic. Add either sauce,seasonings and stock. Thicken with cornflour.

fish fingers

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