VEGETABLES
Lentil Burgers
Ingredients
Makes 8-10 patties, serving 4-5 people
1/2 C brown lentils
1 bayleaf
2 medium sized onions
2 cloves garlic
2 Tbsp. Soya Supreme Cooking Oil
1 Tbsp. parsley
1/2 tsp. basil
1/2 tsp. marjoram (I use oregano)
1/4 tsp. (a large pinch) of thyme
1 tsp. salt
black pepper to taste
1/2 c fresh Whole-wheat breadcrumbs
2 eggs
2 Tbsp. tomato paste
2 tsp. dark Soya sauce
1/2 c flour
Method
Cook the lentils with the bayleaf until they are tender. Remove from heat, drain and remove the bayleaf. Finely chop the onions and garlic and sauté in Soya Supreme Cooking Oil until the onion is soft and clear. Add the herbs, salt and pepper. Tip the cooked drained lentils into a large bowl, add the onions and garlic, then mix in the remaining ingredients.
Divide the mixture into 8-10 even sized portions. Shape each portion into a 10-12 cm patty, wetting your hands with cold water to prevent the mixture sticking. If the mixture wont hold its shape add a few more breadcrumbs or a little more flour until it does. Cook in a little Soya Supreme Cooking Oil until lightly browned on each side, and firm when pressed in the middle.
Stuffed Mushrooms
Ingredients
100 grams mushroom
1 pasindas, grilled and chopped
1 slice bread, crumbed
2 spring onions, chopped
1 clove garlic, crushed
1/2 tsp. oregano
Handful of chopped parsley
1 tsp. Worcestershire sauce
Squeeze of lemon juice
Salt and ground black pepper
25 g (1oz) cheddar cheese, grated
Method
Preheat oven to 180C (350F). Wash mushrooms well and place in an oven proof dish. Mix together the pasindas, breadcrumbs, spring onions, garlic, oregano, parsley, Worcestershire sauce, lemon juice, salt and pepper. Place stuffing on top of the mushroom. Sprinkle the grated cheese over the top and bake for about 10 minutes or until the cheese is melted and golden
Cheesy Vegetable Lasagne
Ingredients
9 lasagna noodles
1/4 cup fresh parsley, chopped (or 1 Tbsp. dried)
1/4 tsp. pepper
1/8 tsp. garlic powder
2 cups cottage cheese
4 oz. mozzarella, shredded
2 eggs, slightly beaten
9 oz. broccoli cuts, thawed and drained
9 oz. chopped spinach, thawed and drained
4 1/2 oz. sliced mushrooms, drained
2 cups tomato sauce
1/2 cup grated Parmesan
Method
Cook lasagna noodles following directions on package. Drain and set aside.Preheat oven to 350°F.
In medium bowl, combine parsley, pepper, garlic powder, cottage cheese, mozzarella and eggs; mix well. Set aside. In medium bowl, combine broccoli, spinach and mushrooms.
In ungreased 9 x 13-inch baking dish, spread 1/2 cup tomato sauce. Top with 3 noodles, 1/2 cup cheese mixture, 1/2 the vegetable mixture, 1/3 Parmesan and 1 cup tomato sauce. Repeat layers starting with noodles. Then with remaining noodles, 1/2 cup tomato sauce and remaining Parmesan. Bake at 350°F for 35 to 40 minutes or until hot and bubbly. Let stand 5 to 10 minutes before serving.
Corn and Pea Patties
Ingredients
1/2C Split Peas ( green or yellow)
1 1/2 C water
1 clove garlic, crushed
1 tsp. ground cumin
1 tsp. oregano
1 Tbsp. Soya Supreme Cooking Oil
1 x 450g can whole kernel corn
2 tsp. vegetable bouillon powder
2 eggs
1 tsp. paprika
1 tsp. curry powder
1 C self raising flour
Method
Put split peas , water, garlic, cumin, oregano and oil into a medium size saucepan. With the lid ajar, cook peas gently for an hour or until tender. After about 45 minutes, or a little earlier if the peas look a little dry, add the liquid drained from the corn. When the peas are tender and most of the liquid is gone, cool to room temperature. Add the bouillon powder, the unbeaten eggs, the corn, paprika and curry powder. Mix with a fork, then fold in flour, mixing until only just combined. Place several spoonfuls of mixture in a pan containing hot oil about 5mm deep. Adjust heat so the bottom of each patty is golden brown after about 2 minutes. Turn carefully and cook the second side similarly. Keep cooked patties hot on a paper towel in a warm oven until all are done. Serve immediately, with several cooked vegetables and/or salads with sauce or chutney as desired.
Mushroom Burgers
Ingredients
Mushroom Burgers For 4 burgers; to serve 2
1 medium size onion
1 clove garlic
1 Tbsp. Soya Supreme Cooking Oil
150g mushrooms
1 c fresh wholemeal breadcrumbs
1 tsp. cornflour
1 Tbsp. fresh chopped parsley or 1 tsp. dried parsley
1 egg
1 Tbsp. lemon juice ( juice of 1/2 lemon)
1 tsp. dark soy sauce
Method
Chop the onion and garlic, then sauté in Soya Supreme Cooking Oil until the onion begins to soften. Add the mushrooms and continue cooking until they turn soft and dark. Tip the onion and mushroom mixture into a medium sized bowl and add the remaining ingredient. Mix well, using your hands if necessary. Add a few more breadcrumbs if the mixture seems too wet. Divide into 4 even portions, then shape each quarter into patties. Cook in a little oil, using a nonstick pan if you have one, until lightly browned on each side and firm when pressed in the middle. Note: A little thyme is a nice addition to these burgers. Using dark mushrooms instead of button mushrooms is great for the color too.
JHAT PAT RECIPES
SPEEDY CHICKEN TIKKA
Heat 1 cup Soya Supreme Cooking Oil in a pan and add, 3 tbsp. garlic, 1 tbsp. red chili, pinch of orange food color, 1 tbsp. salt, 2 tbsp. Soya sauce, and 8 pieces of chicken. Sauté on high flame. Once the chicken is done on both sides, add 1 cup water and simmer for 10-15 minutes or until the water has dried up. Serve with mint chutney or raitha and naan.
SPICY FRIES
Slice ½ Kg. Potatoes into chips, add red chili and salt t taste, 2 tbsp. Soya sauce, and ½ tbsp. Ajinomoto. Sprinkle lots of corn flour and 2-tbsp. gram flour (besan) and fry in Soya Supreme Cooking Oil till golden and crisp. Serve with chili sauce.
FRIED MIXED VEGETABLES
In a bowl, add 1-cup corn flour, 1-cup gram flour (besan), salt and red chili to taste, chopped green chili and coriander. Add an egg and a little water and beat to a thick consistency. Add an assortment of chopped vegetables and fry in Soya Supreme Cooking Oil till crisp and golden.
HOT WINGS
Take 8 chicken wings and add ½ tsp. black pepper, ½ tsp. Ajinomoto, and 2 tbsp. Soya sauce. Add ½ tsp. salt, 2 cups corn flour and 1 egg. Beat the mixture well and DO NOT add water. Dip wings and fry to a crisp finish with in hot Soya Supreme Cooking Oil.
SPICY CHEESE TOAST
In a bowl, beat 2 eggs, add ½ cup cheese, red chili powder, salt, black pepper, Ajinomoto and 2 cups corn flour. Mix well. Cut 10 slices of bread into triangles and spoon the batter on one side. Heat Soya Supreme Cooking Oil in a pan and fry with the batter side till cooked. Sprinkle with paprika before serving.
RICE PAKORAS
Use 2 cups of leftover boiled rice. In a bowl, add red chili flakes, coriander, and green chili as desired. Add 1 finely chopped onion, 1 chopped capsicum, 2 tbsp. lemon juice and 1 ½ cup gram flour. Make balls and fry in Soya Supreme Cooking Oil.
FRIED POTATO BALLS
Boil ½ kg. potatoes with 1 tsp. salt and cover after the first boil to cook fast. Mash them when cooked, add 1cup grated cheese, 2 tbsp. butter, salt and black pepper to taste. Make balls. Beat an egg, dip the balls in the egg and bread crumbs before frying in Soya Supreme Cooking Oil.
BANANA FRITTERS
In a bowl add ½ cup flour (maida), ½ cup corn flour, 1 egg, 4 tbsp. sugar and beat well to form a thick batter. Slice raw bananas horizontally and fry till golden in Soya Supreme Cooking Oil.
MINCE PATTIES
In a bowl, add ½ kg. Mince meat with chopped onions, green chili, coriander, red chili flakes and salt to taste. Mix in 1 egg and a little bread crumbs to keep the patties soft and prevent shrinking. Deep fry the patties in Soya Supreme Cooking Oil and serve with raitha or mint chutney.
FRIED SANDWICHES
Chop 4 boiled eggs and mix with 1-cup cheese, 2 tbsp. butter, salt and pepper to taste. Make sandwiches with this batter and cut them into 4 triangles each. Beat an egg, add salt and pepper to taste, dip the sandwiches in the batter and fry till golden in Soya Supreme Cooking Oil. The cheese will melt inside and the outside will be crisp.
Appetizing, aromatic and zestful…all words used to describe one delectable fruit Mango Mango lovers can vouch for the fact that it is one fruit that brings joy to the heart!
Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. Yes, it is quite natural to crave those mangos!
Mango, both in its green and ripe form is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade. In Pakistan we use a sour mango powder containing ground up green mangos called Amchur, both as a seasoning and tenderizing aid.
An average sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangos are also a great way to replenish that lost potassium. Deliciously rich in anti-oxidants, potassium and fiber - the mango is the perfect fruit! Although it is satisfying in its natural form, try these preparations to take the Mango Mania to the extreme ~ har taraf aam hi amm, ghutliyoon kay daam!
MANGO SAUCE
Ingredient
3 ripe mangoes (each about 3/4 pound)
2 tbsp. fresh lime juice, or to taste
1 tbsp. fine sugar, or to taste
Method
Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered. Makes 1 ½ cup.
Mango Chutney
Serve with Pappars or cheese fried sandwiches.
Ingredients
4 tbsp. malt vinegar
½ tsp. crushed dried chili flakes
6 cloves
6 peppercorns
1 tsp. roasted cumin
½ tsp. onion seeds
¾ cup sugar (6oz.)
1 lb. kairis peeled and cubed
1 piece fresh ginger
2" long, finely sliced
2 cloves garlic crushed
Rind of 1 lemon, thinly sliced
Method
In a saucepan, heat the vinegar with the chilies, cloves, peppercorns, cumin, onion seeds, salt and sugar. Simmer until the flavors of the spices infuse into the vinegar - about 15 minutes on a low flame.
Add the mango, ginger, garlic and lemon rind if using and simmer till the mango is mushy and most of the liquid has evaporated. When cool, pour into sterilized bottles and leave for 3-4 days before serving.
MANGO AND RED PEPPER BARBEQUE SAUCE
Ingredients
2 tbsp. Soya Supreme Cooking Oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 tsp. salt
1/3 cup red vinegar
3 tbsp. molasses
2 tbsp. Worcestershire sauce
1/4 tsp. ground allspice
1 medium mango (about 1 pound), cut into chunks
3 fresh chilies, or to taste, seeded
Method
In a skillet heat oil over moderate heat until hot but not smoking and cook onion and bell pepper with salt until softened and edges begin to brown. Stir in vinegar, molasses, Worcestershire sauce, and allspice and bring to a boil. Simmer mixture 1 minute to blend flavors and cool slightly. Spoon mixture into a blender. Add mango and chilies and blend until smooth.
cuRRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY
Ingredients
For chutney
2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup white vinegar
1/4 cup sugar
1 1/2 tsp. Chinese five-spice powder
1/8 tsp. cayenne pepper
2 tbsp. dried currants
For samosas
2 tbsp. Soya Supreme Cooking Oil
1 1/3 cups finely chopped onion
1 pound lean ground beef
2 tbsp. curry powder
1 tsp. all purpose flour
36 wonton wrappers
1 large egg (beaten to blend)
Soya Supreme Cooking Oil (for deep-frying)
Method
For chutney
Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. Can be kept for 3 days. Chill.
Make samosas
Heat 2 tbsp. Soya Supreme Cooking Oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon a level 1 tbsp. filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
Add enough oil to a heavy large saucepan to reach depth of 4 inches. Heat well and in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.
COCONUT MANGO SORBET
For those who have an ice cream maker
Ingredients
3/4 cup water
1/4 cup sugar
1 large mango, peeled, pitted, and chopped
3/4 cup unsweetened pineapple juice
1/4 cup well-stirred canned cream of coconut or use coconut powder to make the cream
2 tbsp. fresh lime juice, or to taste
a pinch of freshly grated lime zest
Method
In a small saucepan boil the water with the sugar, stirring, until the sugar is dissolved, simmer the mixture for 5 minutes, and remove the pan from the heat. Let the syrup cool to room temperature and chill it, covered, until it is cold. In a blender purée the mango with the pineapple juice, the cream of coconut, the limejuice, the zest, and the syrup until the mixture is smooth. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Garnish with whipped cream and desiccated coconut for crunch ~ the flavors are excellent together.
CHEESECAKE TART WITH TROPICAL FRUITS
Ingredients
Crust
1 1/2 cups all purpose flour
2 tbsp. sugar
1/8 tsp. salt
10 tbsp. chilled unsalted butter
2 tbsp. (or more) ice water
1 large egg yolk
1/4 cup guava or apple jelly (Mitchell's jam jellies and marmalades will do)
Filling
2 8-ounce packages cream cheese, room temperature (Philadelphia has the best tangy flavor)
2/3 cup sugar
1 large egg
1/4 tsp. vanilla extract
1/2 cup sour cream
Topping
1/4 cup guava jelly or apple jelly
3 small papayas, halved, peeled, seeded, cut lengthwise into 1/4-inch-thick slices
3 pineapple rings cubed
1 large ripe mango, halved, pitted, peeled, diced
Method
For crust
Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk the 2 tbsp. ice water and egg yolk in small bowl and add to dry ingredients and blend just until soft moist clumps form. Add more water by teaspoonfuls if dough is dry. Gather the dough into a ball; flatten into a disk and wrap in plastic before refrigerating for 1 hour.
Preheat the oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in the overhang, forming double-thick sides. Pierce crust all over with fork to prevent bunching. Freeze this crust 30 minutes.
Now bake until golden brown, pressing in with the back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of warm crust and cool. Reduce oven temperature to 350°F.
For filling
Using electric mixer, beat the cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat only to blend.
Pour filling into tart crust. Bake until filling is slightly puffed and center jiggles slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
For topping
Melt jelly in a heavy saucepan over low heat. Brush this over the top of cheesecake. Overlap papaya slices atop tart in circle. Arrange pineapples in overlapping slices in center. Layer the mango on both sided of the papaya and pineapple. And spoon pulp into center of tart, if desired. Can be refrigerated up to 3 hours before serving.
Mango Sorbet made without an ice-cream freezer
Ingredients
3 eggs
3 tablespoons of caster sugar
1 teaspoon of Soya Supreme Cooking Oil
Flesh of 6 mangoes
Method
Separate 3 eggs and add 3 tablespoons of caster sugar to the yolks and cream together with 1 teaspoon of Soya Supreme Cooking Oil. Blend the flesh of 6 mangoes with the egg yolk mixture. Whip the egg whites until stiff and fold in the yolk mixture. Freeze for 2 hours. Remove from freezer, churn and refreeze. Store in plastic boxes in the freezer and use as necessary.
Mango Cheese Cake
Ingredients
16 oz. Mango pulp (about 3 large mangoes)
8 oz. Philadelphia Cheese Cream
8 oz. Whipping cream
2 cups Water
1 cup Sugar
1 oz. Unflavored Gelatin
Method
Boil the water and add unflavored gelatin to the boiling water and mix very well with out any lumps.
Simmer on the stove, add sugar and mix it for 1 -2 minutes.
Bring Philadelphia cream cheese to room temperature and add into the mixture. Add in the whipping cream also and mix it thoroughly. The liquid should not boil!
Lastly, pour the mango pulp into the pan and gently combine. Turn the heat off and let it cool for half an hour or so.
Put the mixture in a blender and whip it very smoothly and transfer the mango cheesecake mixture onto a flat Pyrex tray and put it in freezer over night. Thaw slightly before serving this soft and creamy delight.
Mango Flan
Ingredients
Crust
7 tbsp. crushed Marie Biscuits
4 tbsp. melted Soya Supreme Banaspati Ghee
1 tbsp. powdered sugar or caster sugar
Filling
1 litre Milk
1 Lemon squeezed
1 tbsp. whipped Cream
3 tbsp. powdered Sugar
1 fresh Mango peeled and diced
3/4 cup Mango juice
Method
To prepare crust
Mix together crushed biscuits, Soya Supreme Banaspati Ghee and sugar. Line a baking dish with the mixture and press it well into the tray before keeping it in the fridge to set .
Method for filling
Bring the milk to one boil and when slightly cool, squeeze the juice of the lemon. This will curdle the milk, separate the residue from the liquid. Beat together cream and sugar. Add Mango juice and milk residue.
Now arrange diced mangoes on the set crust. Pour the filling over set mangoes. Chill for 1/2 hour before serving.
Home - made Mango Ice Cream
Ingredients
4 ripe mangoes
1 litre (4 1/2 cups) whole milk
1 tsp. lime juice
4 to 5 tbsp. ground sugar or as desired
115 ml (4 fluid oz) whipped cream
Method
Peel, stone and cut mangoes into pieces and puree in a blender. Boil milk until it thickens to half its volume, cool and mix in mango puree and sugar. Pour into the ice tray and cover with aluminum foil or waxed paper and freeze partially. Take it out, beat well and mix in cream and 1 teaspoon lime juice. Freeze (covered) until set.
Mango Squares
Ingredients
30 Oz. Mango Puree
1 Cup Sugar
8 Oz. Whip Cream
8 oz. Cream Cheese
1 oz. Gelatin (Unflavored)
3 Cups Water
Method
Boil 3 cups of water in a large pot and add gelatin and stir until it dissolves, careful that no lumps are formed. Add sugar and dissolve. Cool the mixture.
Add in the whipping cream, cream cheese and mango puree. Blend the mixture well with a electric mixer and pour into a large tray. Refrigerate for 6 hours.
Before serving, slice the frozen mixture into cubes and dot with a little cream to add contrast and flavor.
Quick Mango Kulfi
Ingredients
1 can sweetened condensed milk
1 can evaporated milk
1 small packet of cream
6 oz mango puree
2 tsp. Pistachio and Cashews
Method
Mix the first 4 ingredients. If you like dry fruits, you can grind the cashews and pistachio coarsely and add to the mix. Taste for sugar and adjust accordingly before freezing in empty icecream boxes. Freeze overnight and slice before serving.
Mango Raita
Ingredients
2 cups (500 ml) yogurt
2 mangoes diced
30 gram Soya Supreme Banaspati Ghee
1 tbsp. mustard seeds
2 red chilies finely chopped and de-seeded
½ tsp. fenugreek seeds
Chopped coriander for garnish
Method
Combine mangoes and yogurt in a bowl. Heat Soya Supreme Banaspati Ghee and fry the mustard seeds, chilies and fenugreek for 2 minutes or till they start to crackle. Strain the ghee and discard the seeds. Stir it into the yogurt mixture for the flavor and garnish with coriander before serving.
SINGAPORE RICE
CHICKEN MARINADE
1 LB. BONELESS CHICKEN CUBED
1 TBSP. SOYA SAUCE
1 TBSP. WORCESTERSHIRE SAUCE
1 TSP. MUSTARD SAUCE OR POWDER
½ TSP. BLACK PEPPER
½ TSP. SALT
VEGETABLES/ FRUIT
¼ CUP SOYA SUPREME COOKING OIL
CAPSICUM, GREEN CHILIES, GARLIC, SPRING ONION & CARROTS - CHOPPED
1/3 TIN PINEAPPLE CHUNKS
FOR THE SAUCE
½ CUP TOMATO SAUCE
½ CUP WATER
1 TBSP. VINEGAR
1 TBSP. SUGAR
1 TBSP. SOYA SUPREME COOKING OIL
3-4 CLOVES GARLIC CHOPPED
1 TBSP. CHILI POWDER
PLAIN RICE BOILED
Method
MARINATE THE CHICKEN FOR 3 HOURS OR MORE IN THE INGREDIENTS LISTED IN CHICKEN MARINADE.
HEAT 1 TBSP. SOYA SUPREME COOKING OIL IN A PAN. REMOVE THE CHICKEN FROM THE MARINADE AND STIR FRY ON HIGH HEAT TILL TENDER.
REMOVE THE CHICKEN, REPLENISH OIL IF REQUIRED AND STIR-FRY THE CHOPPED CAPSICUM, CARROTS AND SPRING ONIONS. REMOVE THE VEGETABLES AND STIR-FRY THE PINEAPPLE PIECES IN THE OIL TILL SOFT AND GOLDEN.
FOR SAUCE
HEAT SOYA SUPREME COOKING OIL AND FRY THE CHOPPED GARLIC TILL GOLDEN BROWN. ADD ALL THE INGREDIENTS OF THE SAUCE. COOK FOR A FEW MINUTES ALONG WITH ¼ CUP WATER ON SLOW FIRE TILL THICK.
NOW MIX THE CHICKEN, VEGETABLES AND PINEAPPLE IN THE SAUCE AND COVER TO SIMMER FOR A FEW MINUTES. SERVE IT ON A BED OF PLAIN RICE, TOPPED WITH DEEP FRIED CHOPPED GARLIC AND GREEN CHILIS. DRIZZLE MAYONNAISE FOR A SOFT SMOOTH TASTE.
BOHRA CHICKEN
Ingredients
1 CHICKEN MEDIUM SIZE
½ PAO YOGURT
SALT AS PER TASTE
½ TSP. TURMERIC POWDER
1 TSP. ZEERA POWDER
1 TBSP. LEMON JUICE
1 TBSP. CRUSHED ALMONDS
1 TBSP. CRUSHED PEANUTS
2-3 TBSP. COCONUT POWDER
1 TBSP. RED CHILLI CRUSHED
CURRY PATTA
1 CAPSICUM
SOYA SUPREME COOKING OIL
GARNISH
CHIPS, BOILED EGGS, CORIANDER & GREEN ONION
Method
FIRST MARINATE THE CHICKEN IN YOGURT, LEMON, RED CHILIS, CRUSHED CUMIN, SALT AND HALF OF ALMONDS. COOK IT ON LOW HEAT TILL ALMOST TENDER.
IN A SEPARATE PAN, TAKE 2-3 TBSP. OF SOYA SUPREME COOKING OIL AND STIR-FRY THE CURRY PATTA AND CAPSICUM. THEN ADD THE CRUSHED ALMONDS, PEANUTS AND COCONUT POWDER. SAUTE FOR 1-2 MINUTES AND THEN POUR IT IN THE CHICKEN. STIR WELL.
LET THE CHICKEN SIMMER FOR A FEW MINUTES OR TILL TENDER. SERVE HOT, GARNISHED WITH CHIPS, BOILED EGGS, CHOPPED CORIANDER LEAVES & GREEN ONIONS.
Christmas Recipes
English Toffee
Ingredients
1+3/4 cups (450 ml) sugar
1/8 tsp (0.5 ml) cream of tartar
1 cup (250 ml) heavy cream
1/2 cup (125 ml) butter
1 tsp (5 ml) vanilla extract
Method
Combine the sugar, cream of tartar, and the cream in a heavy saucepan and bring to a boil over high heat. Boil for 3 minutes, stirring constantly. Add the butter and cook, stirring occasionally, until it reaches the soft-crack stage (270F, 130C). The syrup should be thick and light golden brown. Remove from the heat and add the vanilla. Spread on a buttered baking sheet and allow cooling. Cut into squares when cool. Makes about 1 1/2 lbs (700 g).
Chocolate Spoons
Method
Get some good quality plastic spoons to start with-no flimsy cheap stuff!
Try using gold or silver ones, clear is OK too.
Also find some good quality chocolate and extracts to make the spoons different flavors/colors. There is no end to the flavors you can come up with! Melt chocolate till it is liquid, watch out that it doesn't scorch... You can do this in the microwave. Add extract or of choice (Almond Extract, Frangelica, Peppermint etc). Then just dip the spoon into the chocolate. Lay the spoons, handles over the edge of a wax paper lined cookie sheet till set.
You can drizzle white chocolate in a design over dark or milk chocolate or dip 1/2 of spoon in dark and 1/2 in white. Best flavors mocha, mint, plain, raspberry. Don't just dip lightly you want a nice puddle in the spoon part and part way up the handle. Wrap these in clear plastic bags tied with raffia and a tag stating the flavor.
These are marvelous with coffee or cocoa and make enough so each family member gets 2 spoons each. They will clamor for more!
Afghan Cookies
Ingredients
200g (7oz) butter
75g ( 3oz)sugar
175g (6oz) flour
25g ( 1oz) Cocoa Powder
50g (2oz) cornflakes
Method
Soften butter, add sugar and cream them together.
Add flour, cocoa, and lastly cornflakes.
Put spoonfuls on a greased oven tray ( I use baking paper).
Bake about 15 minutes at 180C ( 350F).
When cold ice with chocolate icing and put walnuts on top ( optional).
Lollipops
Ingredients
1/4-cup butter
3/4-cup sugar
1/2-cup light corn syrup
Food coloring
Popsicle sticks
Method
Evenly space 16 popsicle sticks on a buttered cookie sheet (or non- stick pan). In a saucepan, heat butter, sugar and corn syrup over medium heat; stir until boils. Reduce heat and cook until reaches 270 degrees on a candy thermometer, stir often. Add food coloring of your choice. Drop mixture by tablespoon onto the end of each popsicle stick. When lollipops are cool, remove from sheet and wrap in plastic wrap.
Fudge Slice
Tried and True, I make this pretty often
Ingredients
115g butter (4oz)
1 cup sugar
1 Tbsp. cocoa
2 Tbsp. milk
1 tsp. vanilla essence
225g broken plain biscuits ( 8oz)
Method
Bring butter, sugar, milk , cocoa and vanilla to the boil in a saucepan. Add crushed broken biscuits Flatten mixture into a shallow tin. Cool. Ice with chocolate icing and sprinkle with coconut.
Fruit Flavored Marshmallows
Ingredients::
1 Pkg. Jell-O (any flavor) -- (3 oz.)
1/2-C. boiling water
3/4 C. sugar
3 Tbsp. light corn syrup
Confectioners sugar
Method
Dissolve gelatin in boiling water, in saucepan, low heat. Add sugar; cook and stir until jello is dissolved (do not boil). Blend in corn syrup. Chill until slightly thickened. Beat at high speed until thick, about 8 to 10 minutes. Pour into 8-inch square pan, lined with wax paper greased with butter or margarine. Chill overnight. Turn firm mixture out onto a board heavily dusted with confectioner's sugar. Carefully peel off wax paper and dust surface with sugar. Cut into 1-inch squares or into shape, using cookie cutters dipped in sugar. Roll cut edges in sugar. Store tightly covered. Makes 5 dozen.
Orange Coconut Cookies
Ingredients
1 cup flour
3/4 cup rolled oats
1 cup coconut
1/2 cup caster sugar
Grated rind of 2 oranges (or lemons)
100 gm butter
4 tsp. honey
1 egg beaten
1 Tbsp. boiling water
1 tsp. baking soda
1-cup chocolate bits
Method
In a pot melt gently butter & honey, allow to cool. In large bowl, combine first 5 ingredients. Add the egg to the butter & honey. Mix water & soda together & add to pot too. Put mixture from put into the bowl of dry ingredients. Mix well, add chocolate. Roll into balls & put on greased tray. Bake for 15 minutes at 180c. (350F)
Brown Sugar Cookies
Ingredients::
3 cups brown sugar
3/4 cup shortening
3/4 teaspoon cream of tartar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
3/4 teaspoon baking soda
Method
Preheat oven to 400 degrees. Cream together the sugar, shortening and eggs. Add vanilla and mix well. In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add to brown sugar mixture and stir until it is a soft dough. Roll out, cut with cookie cutters and bake for 8 to 10 minutes.
Gourmet Cookie Mix in a Jar
Ingredients
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/4 c rolled oats
1 (5.5 ounce) milk chocolate bar
1/2 c white sugar
1/2 c brown sugar
1/2 c chopped nuts, your choice (optional)
1/2 c chocolate chips
Method
With wire whisk, mix flour, baking powder, and baking soda. Pour into jar and pack down level with heavy object. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish layering jar with chocolate chips until even with the top. Use scissors to cut a nine-inch-diameter circle from the fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Gourmet Cookies
Preheat oven to 375 degrees F. Spoon chocolate chips and nuts into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll into walnut-sized balls, place on slightly greased cookie sheet two inches apart. Bake for 8-10 minutes.
Yield: 3 dozen
Brownie Mix
Ingredients
6 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
1 (8-oz) can unsweetened cocoa powder
Method
In a large bowl, combine flour, baking powder, salt, sugar and cocoa. Stir with a wire whisk until evenly distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 15 cups.
To make brownies
1/4 cup butter or margarine melted
2 eggs, beaten
1 teaspoon vanilla extract
2 1/4 cups BROWNIE MIX
1/2 cup chopped nuts
Method
Preheat oven to 350F (175C). Grease and flour an 8 inch square pan. Combine melted butter or margarine, eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes until edges separate from pan.
RICE
Minted Rice
Ingredients
1 cup Basmati rice
2 tsp. Soya Supreme Cooking Oil
1 bay leaf
2 cups water
1 Tbsp. finely chopped fresh mint leaves
Method
Wash the rice and keep aside.
Heat Soya Supreme Cooking Oil in a medium saucepan over medium heat. Add the bay leaf and fry it, stirring constantly for 2 minutes. (This will flavor the oil.)
Remove from heat. Carefully add the water to avoid splatters. Bring to a boil, and then stir in the rice.
When the water boils again, stir, reduce the heat, cover the pan, and simmer gently for 45 minutes, or until the liquid is absorbed. Remove from heat and stir in the mint. Cover and let stand for 5 minutes. Fluff the rice with a fork before serving, and remove the bay leaf.
Bengali Khichidi
Ingredients
1 cup rice (washed and soaked 30 minutes)
1 cup masoor dahl (washed and soaked 30 minutes)
1 tbsp. channa dahl (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
½ tsp. cumin seeds
10-12 tiny onions peeled or
½ cup sliced onions
10-12 baby potatoes washed clean
½ cup peas shelled
1 carrot diced
1-tsp. ginger grated
1-tsp. garlic grated
3-4 green chilies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
Salt to taste
5 cups water
4 tbsp. Soya Supreme Banaspati Ghee
Method
Drain dahls, rice in a colander and keep aside. Save this water for adding later. Semi-crush the spices -cardamom, cinnamon, cloves to release flavors.
Heat 3 tbsp. Soya Supreme Banaspati Ghee in a large heavy skillet. Add cumin seeds, bay leaf, and crushed spices and let them crackle and splutter. Add ginger, garlic, chilies and stir-fry for a moment. Add onions, potato (with skin) and stir-fry for 2 minutes. Add the carrots and peas and sprinkle the turmeric, garam masala and salt evenly. Add dahls and rice before gently stir-frying for 1 minute.
Use the dahls drained water and additional water to make a total of 5 cups water. Heat well before adding to the skillet. Stir, bring to a boil, cover and simmer till rice and dahls are cooked but not overdone. Add more water if required before the dahls and rice are cooked otherwise they will become too soft if excess water is poured. The vegetables should be soft and no water should remain.
When ready, pour the remaining ghee and sprinkle coriander to release the delightful aroma. Cover and let steam for 10 minutes before serving piping hot with besan curry, papars, atchar and vegetable curries.
Kashmiri Pulao
Ingredients
2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
Salt to taste
½ tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. Soya Supreme Banaspati Ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals
Method
Wash the rice thoroughly and soak it for 15-20 minutes. In a bowl, mix milk, cream, sugar and salt.
Drain rice, keep aside. Heat Soya Supreme Banaspati Ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves and allow to splutter. Add the rice and fry in ghee for 2 minutes. Pour in the milk - cream mixture.
Add ½ cup water and bring to a boil. When one boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate.
Mix in the drained fruit very gently. Garnish by sprinkling finely broken rose petals. Serve hot with a spicy curry or mixed dry Dahl.
Murukku
This is a delicate, fragrant rice dish, one of our favorites. I got the recipe from an Indian cooking class. It involves a bit of effort, but well worth it.
Ingredients
1 cup plain flour
1 cup rice flour
1/2 cup roasted chickpea flour
1 tbsp. sesame seeds
2 tbsp. Soya Supreme Cooking Oil
2 green chilies ground
¼ tsp. soda bicarbonate
Salt to taste
Soya Supreme Cooking Oil to deep fry
Method
Sieve the plain and rice flour together with soda bicarbonate. Tie in a tight muslin cloth. Place in a steel vessel and cover with tight lid. Place in a pressure cooker and steam (4 whistles). Remove and sieve again.
Mix all other ingredients together to make a medium soft dough. Use a murukku press and press out circles. Use 4" plantain leaf squares or a small plate to press onto after greasing the plate. Carefully invert a few murukku into hot Soya Supreme Cooking Oil and deep fry on medium flame till golden. Drain and cool. Store in a tight lidded container.
STARTERS
Black Bean Dip
Ingredient
4 ounces rinsed drained canned black beans
1 small garlic clove, chopped
1 cup prepared thick and chunky mild salsa (make this at home with fresh tomatoes)
MethodIn food processor combine beans and garlic and process, using on-off motion, until smooth (do not puree). An old potato masher does the trick
Microwave Cheese Sauce
Ingredients
2 Tbsp. margarine
2 Tbsp. flour
½ tsp. salt
pepper to taste
1 cup milk
¾ cup cubed pasteurized process cheese loaf (like Velveeta)
MethodMicrowave margarine on high 30 seconds - 1 minute. Stir in flour and salt. Blend in milk. Microwave on high until thickened 3 - 6 minutes. Stirring after each minute, (if you do not stir this that often it will cause your cheese sauce to be lumpy) Add cheese, microwave on high for 30 seconds - 1 minute.
Cheesy Delight
Ingredients
2 c shredded cheddar cheese
1 pkg. (3 oz) cream cheese, softened
1/2 c. mayonnaise or salad dressing
1/2 tsp. Worcestershire sauce
1/8 tsp. each onion salt, garlic salt, & celery seed
Method
Stir together until all ingredients are well mixed. Makes about 1 ½ cups.
Broccoli-Cheese Dip
Ingredients
4 rolls garlic cheese, cubed
1/2 cup butter or margarine
1 medium onion, chopped
2 cans cream of mushroom soup
1 lb. can chopped green chili
1 10oz pkg. frozen broccoli, cooked and drained
Method
In a skillet, melt butter and sauté onion; transfer to slow cooker. Add remaining ingredients, and cook on low, stirring occasionally, until cheese is melted. Keep on low heat and serve with chips or bread.
Olive Cheese Spread
Ingredients
5 oz cream cheese spread
2 T pimento stuffed olives, minced
1/2 c chopped walnuts
Method::
Combine all the ingredients. If necessary, add a little mayonnaise to bind all the ingredients.
Ranch Roll-Ups
Ingredients
1 package (8-10) flour tortillas
1 8-oz. package cream cheese or light cream cheese
1/2 package regular ranch flavor dressing mix (Hidden Valley)
1/2 cup your favorite salsa
Method
In a small mixing bowl with an electric mixer, blend cheese, dressing mix, and salsa until well combined. Spread about a tablespoon on each tortilla, roll up and secure with a toothpick. Chill rolled tortillas until serving time, slice into 1/2 inch slices and arrange on serving tray with extra salsa for dipping.
Vegetable Stock from Scratch
Making vegetable stock from scratch is often regarded as being an excessively time consuming process. This is because of the long periods of time necessary to allow flavors to "steep" from vegetables as they boil. Finely chopping the vegetables first (either by hand or better still, in a blender or food processor) eliminates the need for prolonged boiling. This is the principle employed in this recipe, which makes a litre of fresh tasting stock with an attractive color in less than 20 minutes
Ingredients
1 large onion
2-4 cloves garlic
1 large carrot
2 sticks celery
2 tomatoes (or 2 tsp. tomato paste)
1 stalk parsley
1/4 tsp. freshly ground black pepper
4 cups cold water (1 litre)
1/2 tsp. sugar
About 1 tsp. salt
Quarter, but do not peel the onion.
Method
Put in the food processor with the unpeeled garlic cloves, the scrubbed but unpeeled carrot cut in chunks, the broken sticks of celery with their leaves removed, the tomatoes and parsley leaves and stalks.
Process using the metal chopping blade until very finely chopped. Transfer the chopped vegetables to a large saucepan, add the pepper and then the cold water and bring to the boil. Simmer for 10 -15 minutes, then press through a sieve, extracting as much liquid as possible. Add the sugar and salt to taste.
Garlic Soup
Ingredients
3 quarts water, divide use
25 to 30 garlic cloves, peeled
1/2 cup barley
1/4 cup wild rice
4 onions, chopped
4 potatoes, peeled and cut into chunks
4 carrots, scrubbed and sliced
3 stalks celery, sliced
4 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Method
Place 2 cups of the water in a large soup pot. Add whole garlic cloves and cook over medium heat for 15 minutes. Remove garlic and mash thoroughly. (Use a blender, food processor, ricer, garlic press or the flat side of a chef's knife.) Return mashed garlic to pot. Add remaining water and the barley and wild rice to pot. Bring to a boil, cover and cook 15 minutes. Add onions, potatoes, carrots, celery, soy sauce, thyme and pepper. Simmer (uncovered) 30 to 45 minutes, until vegetables are tender. Soup tastes best if made ahead, cooled and reheated.
Chicken Noodle Soup with Lemongrass and Coconut Milk
Ingredients
4 oz rice stick noodles, broken into large pieces
1 lb. Boneless chicken breast cut into ½ x 1 inch fingers
2 tsp. Soy sauce
3 stalks lemongrass
1 inch piece of fresh ginger
1 ½ Tbsp. Veg. Oil
1 quart chicken broth (low salt)
1 (15 oz) can coconut milk
1 Tbsp. Fresh lime juice
1 1'2 Tbsp. Asian fish sauce
1 cup bean sprouts + more for garnish
6 sprigs cilantro
Method
Place rice stick noodles in a large bowl, fill with hot water and let soak about 10 minutes.
Place chicken in bowl, drizzle with soy sauce and stir to coat pieces. Using side of large knife, pound bulbous ends of lemongrass. Cut off thin ends if necessary to make them fit into a large stockpot. Peel and finely mince ginger.
Heat oil in stockpot, add lemongrass and ginger, sauté until fragrant, about 2 -3 min. Increase heat to medium-high, add chicken. Saute, stirring constantly until chicken just turns white - about 2 minutes. Add chicken broth, coconut milk, lime juice and fish sauce. Bring to a boil.
Drain rice stick noodles and add to pot. Summer until noodles are completely soft and chicken is cooked through. Remove and discard lemongrass. Add bean sprouts and heat through.
Serve in large bowls. Garnish with cilantro and additional bean sprouts.
SNACKS
Aamras
Delicious with parathas!
Ingredients
12 ripe anvaratol or chaunsa mangoes (the sweeter the better)
1 cup water
1/2 cup milk
3 tbsp. sugar
Method
Wash and dry the mangoes well. Hold a mango vertically and soften to release pulp and stone. Clean out and put the stones in water. Rub stones to remove all the pulp into the pan and add the water to the pulp. Add milk and sugar and beat well with a hand held or in a jug blender. Chill for an hour or more before serving.
Apricot Bomb
Ingredients
8 oz dried apricots; steamed to soften
¼ cup desiccated coconut
2 tbsp. orange marmalade
4 tsp. powdered milk
4 tsp. sesame seeds; roasted ( tilh )
4 tsp. walnuts; chopped (optional)
Powdered sugar
Method
Grind or chop the apricots finely. Mix and mash them with the remaining ingredients and shape into 1 inch balls. Roll in powdered sugar. Repeat after ½ hour with coconut. Chill before serving.
Caramel Almonds
Ingredients
1 cup Almonds
½ cup Sugar
Method
In a pan, cook the almonds and sugar on low heat, stirring constantly till sugar has melted and the almonds are well coated. Remove from flame and pour out on a foil or pyrex dish. Cool to a hard caramel and then break into desired size. Can be stored, covered for up to one day.
For the lil' one's
Biscuit to sab hi khatay hain…make it adventerous!
Ingredients
1 pack wheat crackers
Chocolate sprinkles
Method
Crush the wheat crackers in a plastic bag with a rolling pin. Add a few sprinkles and seal the bag. Give it to a small kid to take outside and eat or serve in a bowl to be eaten with the hands. Add a few raisins for beetles too!
Pretzels
Ingredients
1 ½ cup warm water
1 1/8 tsp. active dry yeast ( 1 ½ pack)
2 tbsp. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cup regular flour
2 cup warm water
2 tbsp. baking soda
Coarse salt to taste
2 tbsp. butter melted to 4
Method
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve. Add the flour and knead the dough until smooth and elastic. Cover and let rise for 45 minutes.
Meanwhile prepare a baking soda and water bath with 2 cups warm water and 2 tbsp. baking soda. Stir this often.
After the dough has risen, pinch bits of dough and roll out into a long and really thin rope shape that's ½ inch thick only. Now dip the pretzel in the soda solution and place on a greased baking sheet. Twist into desired shape "8, &, S or hearts and allow pretzels to rise again.
Bake in the oven at 450 degrees for approximately 10 minutes or till golden. Brush with butter, sprinkle coarse salt and enjoy! For a sweeter version, melt butter in a pan, dip the pretzel in it, then dip in a mixture of cinnamon and sugar powders.
CHIFFON CAKE
Ingredients
5 oz flour
5 oz caster sugar
1 ½ tsp. baking powder
1 tsp. salt
4 no. egg
½ tsp. lemon essence
¼ cup water
1 ¼ tsp. lemon juice
¼ tsp. lemon peel
½ tsp. cream of tartar
¼ Soya Supreme Cooking Oil
Method
Sieve flour with baking powder and add sugar & salt. Separate the egg yolk and whites.
In the yolks mix the flour, lemon juice, lemon peel, Soya Supreme Cooking Oil, essence and then blend with the water to make a lump free dough.
Beat the cream of tartar with the egg white.
Now combine both the mixtures and pour in a well-greased mould. Bake for 45 minutes at 180 Degrees and cool before serving.
PINEAPPLE UPSIDE DOWN CAKE WITH PINEAPPLE SAUCE
Ingredients
6 oz butter
1 ½ cup sugar
1 ½ cup maida
2 tsp. baking powder
Pinch of salt
2/3 cup milk
1 tsp. vanilla essence
2 eggs
6-8 pineapple rings
6-8 cherries
Chopped walnuts
Method
Cake batter
Sift together 1 ½ cup maida, 2 tsp. baking powder and a pinch of salt. Add in one cup of sugar and 3 oz butter. Also add 2/3 cup vanilla essence and with an electric mixer, beat for 2 minutes on high. (with hand beat for 5 minutes). Now add the 2 eggs and beat for 2 / 5 minutes.
Prepare the tin
Melt 3-oz butter in an 8 inch round or square tin. Evenly sprinkle ½ cup of sugar over it and arrange pineapple slices over it. Into the slots arrange cherries and walnuts. Pour the batter on this mould and bake in a pre heated moderate oven for 30 - 35 minutes. serve with pineapple sauce or whipped cream and cherries.
Pineapple sauce
1 cup pineapple juice
1 dessertspoon corn flour
1 oz butter
Prepare the sauce by cooking pineapple juice on low flame and thicken with corn flour. Now add the 1 oz butter. Do not re heat before using.
CHOCO-NUT CAKE WITH SOUR COFFEE CREAM
.
Ingredients
100 grams dry wheat porridge (powdered)
300 grams of self raising flour / maida
5-6 tbsp. rich cocoa/ cooking chocolate powder (Hershey or Cadbury)
50 grams walnuts powdered finely
3 tsp. baking powder (add one extra if using local cocoa powder)
100 grams unsalted butter melted
4 eggs
5 drops vanilla essence
¾ cup white sugar powdered
½ cup brown sugar
1/3 cup milk
Icing
250 ml whipping cream
1 tbsp. brown sugar
2 tbsp. good coffee
Few drops of lemon juice
Method
Pre heat oven to gas mark 7.
Mix dry ingredients except for both sugars together. Using a sift, mix one by one. Once they are combined, sift a few more times to incorporate air in the mixture.
Beat eggs and bothe the sugars with an electric whisk till frothy. Add vanilla essence and milk and beat again for 10 seconds to combine.
With the whisk running, add dry mixture to wet mixture and add melted butter. Beat until mixture is thick but runny. Pour it out in a pre-greased baking dish and turn heat to gas mark 4. Bake for 35-40 minutes. remove from oven and cool.
The cake can be served plain, if you are more adventurous follow the icing recipe and be delighted!
Whip together the cream, lemon juice, brown sugar and coffee to make the sweet and sour coffee cream.
Slice the cake into 2-3 horizontal layers and spoon the cream in between the layers. Sandwich it well and then top with powdered sugar on top to give it a finishing touch. An extremely classy cake for Eid evening chai's~
CHOCOLATE SPONGE PUDDING WITH SAUCE
Ingredients
3 oz. self-raising flour
2 level tbsp. cocoa powder
4 oz. butter
4 oz. castor sugar
2 eggs lightly mixed
Pinch of salt
½ tsp. vanilla essence
1 tbsp. chopped walnuts
1 tbsp. milk
For sauce:
4 oz. brown sugar
2 level tbsp. cocoa powder
1 cup hot water
Method
Sift together flour, cocoa powder, salt and set aside.
Cream the butter and sugar until light and then gradually beat in the eggs and vanilla essence. Add flour and enough milk to mix to a medium consistency. Spoon the mixture into a well-greased 2 - inch baking or pie mould and spread evenly. Sprinkle with walnuts and set aside.
In a mixing bowl, combine the brown sugar and cocoa powder and stir in the hot water. Pour over the cake mix and place the pudding in the center of a moderate oven (380 C) and bake for 40 minutes. cook and chill and serve with fresh whipped cream.
CRUNCHY CANDIE DESERT
Ingredients
1 pack of candy biscuits crushed
1 tsp. butter
1 medium tin of mixed fruit
1 pack of fresh cream
1 pack pineapple jelly
Method
Mix the crushed biscuits and butter and line a bowl. Place in the fridge to set.
Prepare the pineapple jelly and chill in the freezer till set. Layer the biscuit base alternatively with mixed fruits, cream and pineapple jelly till all the quantity is consumed. Decorate with cream circles and pineapple cubes. Serve chilled.
UNBAKED BREAD CAKE
Ingredients
6-7 slices bread, corners removed and flattened with a rolling pin
150 gram mango puree
250 gram cored, peeled and stewed apples
100 grams grapes Assorted nuts (walnut, hazel nut, macadamia, pine chopped)
1 pack whipped cream
4 chocolate swirls
3 tbsp. blueberries or cherries
Method
Grease a cake tin with pure Soya Supreme Cooking Oil and then line it with the flattened bread slices. Pour all the fruit onto the slices and top with the second layer of bread. Cover with cling wrap and put a heavy weight on top to make the slices settle firmly. Place in the freezer to chill for 4-5 hours.
Whip the cream till peaks form. Remove the cake from the tin and then cover it with the cream. If desired add pink food coloring to cream to make a pink topping. Sprinkle the chocolate swirls on the top and pour the cherries / blueberries down the sides and on top.
JULIE'S DELIGHT
Ingredients
1 can tinned peaches
1 dozen bananas
½ liter vanilla ice-cream
Cherries to garnish
Method
Cube the peaches and bananas and place in a bowl. Layer with ice-cream slabs and pour some peach syrup on top. Garnish with lots of cherries. Serve chilled.
KARAHI GHOSHT
Ingredients
500 grams Mutton (pieces with bones)
250 grams Tomatoes (finely chopped)
2 tsp. Red Chili Powder
1 tsp. Salt (or as required)
2 tsp. Garlic/Ginger paste
1 large Onion (finely chopped)
1 tsp. Coriander Powder
1/2 tsp. Turmeric Powder
1/2 tsp. Black Pepper Powder
2 tbsp. Yogurt
1 tsp. Garam-masala Powder
5-6 Big Green Chilies Fresh Coriander Leaves, few chopped.
1/2 cup Soya Supreme Cooking Oil
Ginger Julienne few
Method:
Heat Soya Supreme Cooking Oil in a karhai and add mutton, tomatoes, red chili powder, ginger/garlic paste and onion, stir well and cook over medium flame till the meat is quite tender. Add salt, coriander powder, turmeric powder, black pepper powder and Garam-masala powder, and stir well and cook for some time till the oil separates. Then add the yogurt and green chilies and let it cook for a few minutes on a medium fire. When it's ready, remove from karhai into a serving dish and sprinkle with fresh coriander leaves and some ginger julienne. Serve hot with parathas and salads, and if you want sprinkle little lemon juice and eat.
SRILANKAN CHICKEN
Ingredients
1 large chicken de-boned and cubed
1 medium onion chopped
5 tbsp. tomato paste or ketchup
4 tbsp. grated cheese
4 tbsp. fresh cream
1 tsp. white pepper
2-tbsp. maida dissolved in cold water
Salt to taste
4-tbsp. mushroom sliced
4 tbsp. Soya Supreme Cooking Oil
Method
Marinate the chicken cubes with salt and pepper for 15 minutes. in the mean time heat Soya Supreme Cooking Oil and fry the onion till it becomes pink in color. Add the chicken and then fry for a further 10 minutes.
Add the stock and the tomato paste and then cook for 10 minutes. Now add the cheese and then the flour and stir for 2 minutes. Add the mushrooms and mix in the cream, stir and cook for 2 minutes and remove from flame. Place a rice cup in the center of a serving dish and spoon the chicken around it. Serve hot.
CREAM OF MUSHROOM SOUP
Ingredients
1 liter chicken stock
50 grams mushrooms
1 medium onion finely chopped
40 grams flour
¾ cup fresh cream
80 grams butter
Salt and pepper to taste
3 tbsp. Soya Supreme Cooking Oil
Method
Fry the chopped onion in Soya Supreme Cooking Oil till light brown. Cool to room temperature and drain the oil. Blend 50 grams of mushroom with 3 cups of cold chicken stock to make a puree. Boil the rest of the chicken stock - add the puree and bring to a boil - cook for few minutes and then add the combination of butter and flour.
Add salt and pepper and sliced mushrooms and cook for 2 -3 minutes. Decant in a serving bowl and pour fresh cream swirls on top.
PATREL
Ingredients
24 Arvi leaves - large wash and trim the thick hard stem
1 Kg Besan - sifted gram flour
130 grams wholemeal flour sifted
750 grams tamarind (soak in 2 cups of water for the juice)
400 grams Jaggery - gur powdered
12 bananas ripe mashed
3 tsp. salt
4 tsp. broken chilies
1-tsp. zeera lightly crushed
1-tsp. dhania lightly crushed
1 tsp. baking powder
130 grams green chilies
260 grams ginger - garlic minced
1 ½ Kg onions minced
1 large bundle coriander
Soya Supreme Cooking Oil for deep frying
Method
Soak Arvi leaves in salt water and then trim the hard stalks. In a large vessel, mix the besin, wholemeal and all the dry ingredients and mix well. Add the ground masala, mashed bananas with the tamarind juice to make thick pasty dough. Test the taste of the dough by frying 1 tsp. in hot oil. On a flat surface spread out one leaf shiny size down and apply the paste evenly. Then place another leaf crosswise on top of it and layer it with dough. Use 3 -4 leaves in this way. Now fold the ends to make a roll and bind with white cotton thread.
Heat Soya Supreme Cooking Oil and deep-fry the patrel on low heat for 4-5 minutes. Allow to cool and wrap each patrel in cling film and freeze up to 2 months. Before serving, thaw and slice into thick rings and grill or fry lightly and serve hot with lemon juice. Increasing or decreasing the spices can vary the taste, experiment to find the level just right for you.
EGG BASKET
Basket batter
1 egg
10 oz. flour
10 oz water
Blend the above ingredients and make a smooth batter. Let it stand for 15 minutes. Heat a wok and add Soya Supreme Cooking Oil and dip the basket mould in the oil to heat it. Now dip it in the batter and then fry to make a 2-inch basket.
This sancha is available in Bohri bazaar at select outlets & looks like a cookie cutter with handless and come in many shapes.
White sauce
1 oz butter
1 tbsp. flour
½ cup milk
Heat the butter and sauté the flour, add the milk and whish to avoid lumps. Let it thicken and set aside.
For the filling
¼ kg boneless chicken
¼ cabbage shredded
½ potato boiled and cubed
1 tsp. salt
Boil the chicken in 1 tbsp. of ginger -garlic paste and green chili paste. Add salt and mix the vegetables and the chicken and combine in the white sauce.
Stuff the filling in the egg baskets. I guarantee you that the baskets will remain crisp for 1-2 hours if you use Soya Supreme Cooking Oil. This was demonstrated in the Soya Supreme Cooking Contest where the dish was laid out for the judges for over 2 hours on the pool side ~ amazing isn't it?
CHICKEN TANDOORI FRIED
Ingredients
1 chicken cut into 8 pieces
salt to taste
1 tsp. red chili
½ pack of Shaan Tandoori masala
½ tsp. Garlic paste
2 lemon
Soya Supreme Cooking Oil for deep frying
Method
Marinate the chicken with all the ingredients for 2 hours or overnight and then deep fry in Soya Supreme Cooking Oil till golden.
TROLLEY KEBABS
Ingredients
½ kg mince meat
1 small potato
1 small onion
5 cloves
10 -15 pepper corns
1 tsp. white cumin
5 whole green chilies
3 big red chilies dry
½ cup gram lentil (chana dahl)
1 tbsp. ginger paste
1 tbsp. garlic paste
1 tsp. salt
½ tsp. turmeric
1 glass water
½ bunch coriander leaves
Juice of 1 -2 limes
Soya Supreme Cooking Oil for shallow frying
2 eggs
Bread crumbs for coating
Method
Mix the first 14 ingredients in a pan and cook for 1 hour on a slow flame or until the lentils are soft. dry up the extra water left in the pan on high flame. cool the mixture and then process in a chopper till all the ingredients are smooth. Add the coriander and lime juice and mix well. Make small kebabs.
Beat both eggs and dip the kebabs in them and coat with breadcrumbs. Shallow fry in a pan in Soya Supreme Cooking Oil and serve hot with tomato salsa.
BALOCHI BIRYANI
Ingredients
1 kg prawns
3 onion medium size
2 tsp. ginger garlic paste
½ kg tomato
8 - 10 green chilies
4 bunches Soya
2 bunches Methi
1 bunch dhania
1 cup Soya Supreme Cooking Oil
Salt to taste
1 kg rice
Method
Heat Soya Supreme Cooking Oil and sauté the onions till brown. Add the prawns and the ginger garlic paste and sauté for 2 minutes. Now add the tomatoes and when cooked add the green chilies, Soya, Dhanya & Methi to the pan. Cover the pan and steam on low heat for 10 minutes.
In the mean time prepare rice in a separate pan. When ¾ done, place it on top of the prawn mixture and steam for 15 minutes. To serve mix the prawn and rice and remove to a platter and serve hot.
