Potato Wedges

Ingredients

1.2kg of potatoes, unpeeled
1 Tbsp season all
½ tsp ground cumin
½ tsp ground coriander
1/3 cup olive oil

METHOD
1. Scrub potatoes well, cut each potato into 6 wedges
2. Combine wedges with spices and oil in bowl, mix well.
3. Place wedges on baking tray and bake for 30 minutes or until crisp and tender.
4. Serve hot.

Ping Pei Delight

‘Ping Pei’ Dough

A

200g icing sugar sifted

150g cooked flour together

50g shortening

B

1cup cold water

½ tsp pandan essence

Colouring

Apple green colouring

Rose pink colouring

Filling

C

300g lentil (dhall), washed & pre-soaked overnight

4 ½ cups water

3 pieces pandan leaves, tie into a knot

D

160g sugar

¼ cup cooking oil

1tsp salt

Method

1. Place ingredients A into mixing bowl, cut shortening into flour mixture. Using fingertip, rub shortening into flour until it resembles fine sand. Divide into 2 portions.
2. Divide ingredients B into 2 portions. To one portion add apple green colouring and rose pink to the other portion.
3. Gradually add green colouring to one portion of flour mixture. Working with clean hands, combine mixture until it forms pliant dough. Repeat process with remaining flour mixture with rose pink colouring mixture. Set aside to chill in the fridge.
4. Place C in boiler for 20 minutes. Cool lentils slightly and blend it until it becomes smooth and fine in texture.
5. Mix blended lentils and D in a non stick pan with low fire, keep stirring until mixture is slightly dry. Leave filling aside to cool.
6. Cut green and rose pink dough into 3 portions. Making a total of 6 portions (3 green & rose pink pieces of dough). Divide cooled lentil filling into 6 portions. Roll each portion into rod shape of 16 cm length.
7. Place one portion of dough over a clean plastic. Using rolling pin roll dough into 16cmx16cm square piece. Place one rod of lentil filling at the end of square dough. Roll up dough in a manner of a Swiss roll. Repeat process with remain dough and filling.
8. Cut chilled delight into dainty 1cm thick pieces. Serve with coffee or tea.

Pandan:

Pandanus amaryllifolius is a tropical plant in the screw pine genus which is known commonly as pandan. It is used widely in south Asian cooking. It is a fan shaped sprays of long narrow blade like leaves and woody aerial roots. It can be found in Asian stores.

Indian Sweets

Orange Keseri

Ingredients

2 cups semolina

4 cups water

1 ½ cups sugar

½ cup ghee

1 medium sized orange’s zest

5 cardamoms (powdered)

50g cashew nuts

20g golden raisins

Pinch of salt

Method

Roast semolina until golden brown, set it aside, sauté cashew nuts and raisins in ghee until golden brown.

Then add in water, orange zest and juice, and also cardamoms.

Add a pinch of salt.

When the water reaches boiling point add in the sugar and stir, allow syrup to boil on full heat for 3 minutes.

Drizzle the semolina into the syrup and mix it quickly so the semolina doesn’t stick to bottom of pan. On slow fire, keep stirring until the water is evaporated.

Dish it out and serve it warm.

Consume within a day or store in refrigerator.

muffins

Fruit Muffins

Ingredients

250g flour

18 g baking powder

2 eggs

170g butter

100g sugar

170g fresh milk

100g blueberries/strawberries/raspberries or any fruit, nuts or chocolate chips

Method

Beat butter and sugar until fluffy.

Add eggs one at a time, beating it well each time to avoid curdling.

Mix flour with baking powder, and then add to butter mixture.

Add in fresh milk and fruit.

Pour mixture paper cups and bake at 275˚C for 20- 30 minutes.

CHICKEN BRIYANI

CHICKEN BRIYANI

Ingredients

2kg chicken; 4 cups rice
2 big onions; 4 tomatoes
10 cloves garlic; 10 green chilies
1 piece ginger;
1tsp saffron powder
½ cup ghee
Salt
2 pieces cinnamon
4 cloves
4 cardamoms
½ cup cashew nuts
Few coriander leaves and mint leaves
2 tbsp milk; 2 tbsp buttermilk

Method

Clean and cut chicken into big pieces. Mix with saffron powder and buttermilk. Grind ginger and garlic; leave aside. Grind cashew nuts. Add milk. Keep aside.
Cook rice leave aside.
Heat ghee in an aluminum pot and fry the cinnamon, cardamoms and cloves. Then fry the sliced onions and chilies until brown, add the chicken and tomatoes. Stir well, and then add salt and 1 cup water.
When cooked, add the cooked rice and mix well. Add cashew nuts and milk mixture.
Finally, add coriander and mint leaves and mix well. Cover and cook over slow fire for 20 minutes. Serve hot.

RICH CHOCOLATE ORANGE CAKE

RICH CHOCOLATE ORANGE CAKE

Ingredients

350 g(13oz) butter
300 g(10oz) castor sugar
300 g (10oz) flour, sifted
50g (1 ½ oz) cocoa, sifted
6 eggs
Juice of 2 oranges
Rind of 1 orange, grated
1 tbsp ginger juice concentrate
1 tbsp rum or ginger wine
Salt
1 ¾ tsp baking powder, sifted
¼ tsp bicarbonate of soda
Pinch mace
2 tsp vanilla essence

Decoration: Fresh whipped cream, orange slices, maraschino cherries

Method

Cream butter and sugar until light, add eggs beating 1 minute for each egg and slowly adding sifted flour to mixture to prevent curdling. Sift together all dry ingredients and add alternately with the orange juice, blending well. Add ginger wine/rum and vanilla. Pour mixture into greased and lined cake tin, baking in a pre-heated oven at 170˚C till firm. Cool on rack before decorating.

Great Recipes

Mango Rice

Ingredients

2 tbsp ghee or oil
1 tbsp Bengal gram
1 tbsp white gram
½ tsp mustard seeds
3 dried chilies cut into 3cm pieces
2 green chilies, sliced
2 spring curry leaves
1 tsp turmeric powder
250g unripe green mango, peeled, stoned and grated
1 ½ tsp salt
375g (3cups) hot or warm cooked rice
2 tbsp chopped fresh coriander (cilantro) leaves

Method

1. Heat ghee in a pan over medium heat, and fry Bengal and white gram until golden brown, about 2 to 3 minutes
2. Add the mustard seeds and dried chilies and sauté for another few minutes.
3. Add in green chilies, curry leaves and turmeric powder. Sauté for a couple of minutes over low heat, then add in grated mango, salt and cooked rice. Stir fry for 5 to 10 minutes and remove from heat.
4. Serve garnished with chopped coriander leaves.




Banana Appam

Ingredients

A
440g (2 cups) rice, soaked for 4-5 hours, drained
40g (scant ½ cup) grated coconut
1 ripe banana, about 125g (4 oz)
125ml (1 ½ cup) coconut water
B
½ tsp salt
C
½ tsp soda bicarbonate

Method

1. Blend ingredient A into a smooth paste.
2. Add B and set aside, covered for 5 hours to ferment at room temperature at (28C). If the batter is fermented on a relatively warm day, you may have to reduce standing time.
3. Add the bicarbonate and mix. Add a little water if required. The batter should flow freely off spoon.
4. Heat a frying pan over medium-low heat, and grease it lightly. pour a ladle of batter into the pan, spreading it like a thick pancake. Cover the pan. Cook until the underside is browned, 8 to 10 minutes.
5. Serve hot with coconut chutney, coconut milk or brown sugar.