Yellow Rice

> Ingredients

1 ½ measures table-rice or good muttusamba rice

3 oz. ghee or dripping

6 oz. red onions (sliced)

2 oz. pounded Maldive fish

8 cloves

25 peppercorns

15 cardamoms (powdered)

A few sprigs of fennel

Salt

4 inch piece rampa

½ stem lemon-grass

A small sprig of curry-leaves

A sufficient quantity of ground saffron to colour the rice

A sufficient quantity of coconut milk to boil the rice (the extract of 2 coconuts)

Procedure

Heat the ghee in a chatty or saucepan, and when very hot fry one-third of the onions, together with a small piece each of the rampa and lemon-grass, and a few curry-leaves well washed, stir for about 3 minutes, and add the coconut milk with which must be mix in when the rice is half cooked.

Egg Rice

Ingredients

1 measure table-rice

6 or 8 eggs

2 oz. ghee or dripping

2 oz. red onions

20 peppercorns

6 cloves

2 inch piece cinnamon

Salt

Procedure

Wash and boil the rice, adding the cinnamon, cloves, peppercorns and salt. Keep the rice warm while you prepare the egg. Beat the egg, first whites separately, then add the yolks and beat together. Heat the ghee in a saucepan or chatty, put in the onions and let them boil-they must not brown-then turn in the beaten egg, stir briskly for a minute or two, put in the boiled rice and mix well together. Before adding the rice to the egg remove the piece of cinnamon.

Savoury Rice

Ingredients

2 breakfastcupfuls boiled rice

4 large eggs

2 dessertspoonfuls shredded red onions

1dessertspoonful chopped green chillies (seeds removed)

2 leeks (chopped)

4 scant tablespoonfuls melted ghee salt and pepper to taste

Procedure

Fry the leeks in the ghee for about 5 minutes, then add the chillies and onions and fry all together, “scrambling” the eggs into rather coarse pieces, by mixing round and round with a wooden spoon. Now add the cooked rice, a big spoonful at a time, and mix well with each addition. Pile up on a hot dish and serve.

Buriani

Ingredients

1 measure buriani-rice

2 lb. lean mutton

¼ lb. ghee

¼ lb. red onions (sliced)

2 inch piece cinnamon

6 cardamoms (powdered)

6 cloves

2 inch piece rampa

½ stem lemon-grass

salt

a little diluted Spanish saffron

Procedure

Cut the mutton in about 2-inch squares and put them into a saucepan. Pour in a sufficient quantity of boiling water to cover the meat and let it simmer until the mutton is cooked but not too tender. Melt the ghee in a saucepan and when very hot put in the rampa and lemon-grass and one-third of the onions and stir until the onions are fried. Then turn in the rice well washed and stir for a few minutes. Add the mutton and the stock (add boiling water , if the stock is not sufficient for boiling the rice) and the rest of the ingredients, except the cardamoms and saffron, and boil until the rice is cooked. Mix in the cardamoms when the rice is half-cooked. When the rice is ready, take a small portion of it separately and mix with it the saffron which both colours and flavours. Then mix the coloured rice together with the other and dish it out neatly.

Custard Jelly

Ingredients
2 Eggs

1 Breakfastcup milk

10 oz. Sugar

¼ oz. Prepared moss (sod in stands or flakes)

a pinch of salt

3 pints of water

Vanilla flavouring

 

Procedure

Make a thin custard with the eggs, 2 oz. sugar , and milk. Wash the moss, put it into a saucepan, add the water and boil until the moss is quite dissolved. Then add the remainder of the sugar and when dissolved, strain and add it to the custard with a pinch of salt and the flavouring. Mix together and pour into a wet mould. Turn out when wanted.

Clear Jelly

Ingredients

1 oz. leaf gelatine

¾ pint cold water

¼ pint lime juice

3 oz. sugar

1 inch piece cinnamon

2 cloves

Rind of 1 lime

Whites and shells of 2 eggs

 

Procedure

Put into a saucepan the water, gelatine, sugar, lime juice and rind, the cinnamon, cloves, the egg shells which should be washed and crushed, and whites of the eggs lightly beaten. The pan should not be more than half full or the jelly will boil over. Whisk over the fire until it just begins to boil and not longer. Then let it boil up as high as it will without boiling over. Lessen the fire and let it simmer for 10 minutes. Remove from the fire , allow it to stand for 10 minutes, then strain through a scalded jell bag or cloth. The jelly will not be clear the first time, so strain it 2 or 3 times until it runs through perfectly clear. Then mould and use as required.

Coffee Jelly

 

Ingredients

1 Teacup strong coffee

2 oz. Sugar

½ oz. Sheet gelatine

Vanilla flavouring

Procedure

Soak the gelatine in the water and put it into a saucepan. Add the coffee and the sugar and dissolve slowly over the fire. Strain through a cloth and add the flavouring. Pour in to a wetted mould and chill until set. Turn out on a glass dish and just before serving pile whipped cream over the top.

Jaggery Mousse (Vegetarian)

Ingredients:

750g jaggery

3 pkts cream topping (preferably ‘Supersum’ which is generally available at the supermarket)

3 pkts fresh milk

1 pkt gelatin (dissolved in 1 tea cup water)

1 cup water

Essences-Brandy, Vanilla, Rum

Method:

1. Crush the jaggery, melt with the 1 cup water on low heat.
2. Beat the jaggery mixture in a blender, while blending add the dissolved gelatin.
3. Keep in the fridge to partially set. Take out when partially set, beat with electric beater and let it set again.
4. Beat the cream as per instructions which can be found on the box.
5. Take the jaggery/gelatin mixture, add vanilla and beat quickly into the beaten cream.
6. Garnish with roasted nuts and then set.

   

Gobi Manchurian Recipe

 

            Ingredients:

• 1 Medium cauliflower
• ¾ Cup maida ( flour )
• 1-1/2 tbsp Garlic paste
• 2 tbsp oil
• 1 tbsp Corn flour
• 1-1/2 tbsp Ginger paste
• 1 Cup finely chopped onions
• ¼ tsp ajinomoto
• 1 Chopped green chili
• 2-3 tbsp Tomato sauce
• 2 tbsp Soya sauce
• Finely chopped coriander leaves for garnishing
• Salt to taste
• Water as required

            How to make Gobi Manchurian:

• Wash and cut gobi.
• Combine maida, corn flour, salt and water to make a fine paste.
• Add a tsp of ginger and garlic paste to it.
• Dip the gobi florests in the paste and deep fry until golden brown, set aside.
• Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it.
• Now, combine ajinomoto, soya sauce and tomato sauce with it.
• Add fried Gobi and mix well.
• Garnish Gobi Manchurian with coriander leaves.

Mushroom Fried Rice

Ingredients:

1 cup rice

1tbsp salt

½ cup oil

200 gm mushrooms-sliced thin

2 tbsp celery-chopped fine

2 tsp Soya sauce

1 tbsp vinegar

1 tsp chilli sauce

Method:

Boil the rice with 1tsp salt and 1tbsp oil, till bite-like. Drain and rinse under cold water. Leave in the colander and work 1 tbsp oil into it, Heat the rest of the oil and saute the mushrooms and celery over high heat, till they look glossy.

Add the soya sauce, vinegar and chilli sauce, mix well and add the rice.

Stir till rice and vegetables are well mixed and serve. 

Tomato Rice

Ingredients:

3 cups rice-soaked

5 medium sized tomatoes

1 medium size onion-chopped

¾ cup chopped carrot and beans

1 cup green peas

2 green chillies-sliced

1 inch cinnamon stick

4 cloves

3 cardamoms

3 bayleaves

1 tbsp ginger garlic paste

1 tbsp ghee

2 tbsp oil

Salt-to taste

Method:

Boil the Tomatoes and squeeze out the juice, add water to make 6 cups of tomato juice.

Pour oil in the pressure cooker and heat it over the stove.

Add bay leaves, cardamom, cloves and cinnamon stick and fry till they change color.

Add onion, chillies, chopped carrot and green peas and fry for 3-4 minutes on high flame and then add ginger garlic paste and fry for another 1 minute.

Add soaked rice and fry for a minute or so and then add salt and prepared tomato juice and close the cookers lid and let it cook under pressure till 2 whistles.

Before serving, add ghee and chopped coriander leaves to hot tomato rice.

Lemon Cheesecake

Serves 8

Ingredients:

1 cup sweet biscuit crumbs (crushed Marie Biscuits would do)

½ cup butter, melted

2 * 250g Philadelphia Cream Cheese, softened at room temperature

2 teaspoons gelatin, dissolved in ¼ cup boiling water

1 * 400g can sweetened condensed milk

½ cup lemon juice

2 tablespoons grated lemon rind

Method:

1. Mix biscuit crumbs with melted butter and press into base of a 20cm pan and chill.
2. Using an electric beater, beat the cream cheese until smooth and mix in the gelatin, condensed milk, lemon juice and rind.
3. Pour the mixture onto crumb base and place in the fridge for around 2-3 hours or keep it overnight.
4. You can top the dessert with some canned or fresh fruits and then serve.  

Golden Fried Baby Corn (Baby corn Pakodas)

 Ingredients:

100 gm baby corn-husked a plastic/paper bag-with 1 tbsp flour and ¼ tsp black pepper

Batter

¼ cup flour

½ tsp garlic paste

½ tsp ginger paste

¼ tsp salt or to taste

1 egg-separated

Oil for deep frying

Method: Put the corn into the bag. Shake to coat well.

Batter: Mix flour, salt and egg yolk and blend to a thick batter adding water, if need be. Heat oil for frying and whip the egg whites to stiff peaks and fold into the butter.

(This has to be done just before frying so that the egg whites do not settle down).

When the oil is hot (a drop of batter dropped in should come up at once), dip corn, one at a time into the batter and drop into the hot oil.

Tun over and lower heat and let fry to golden brown. Transfer on to an absorbent paper. Increase the heat a few seconds before adding the new lot.

 

Mango Mousse

Ingredients:

2 cups mango pulp-sieved

1 cup cream –chilled

1/8 tsp cinnamon powder

1 tbsp gelatin

2 tbsp lemon juice

¾ cup sugar

½ cup water at room temperature

4-6 short, transparent glasses to set the mousse

Mango slices to garnish

Method:

Put mango pulp, cinnamon and ½ cup sugar into the small pan.

Sprinkle the gelatin over the ½ cup water and let it soak.

Heat mango mixture over low heat, stirring all the time, till warm.

When warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.

Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool.

Beat the cream and the remaindered sugar till it holds shape.

Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango.

Garnish with mango slices, chill and serve

Irish Coffee Brownies

36 brownies
Prep: 25 minutes
Bake: 15 minutes
Ingredients:
 
1-1/4 cups granulated sugar
¾ cup butter or margarine, softened
½ cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup milk
¼ cup Irish whiskey
2 tablespoons instant coffee crystals
1 cup chopped cashewnuts
2-1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon Irish whiskey
1-1/4 teaspoon vanilla
3 to 4 tablespoons brewed coffee 
chopped cashenuts (optional)

Directions:
 
1. Heat granulated sugar, butter or margarine, and ½ cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined.

2. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and ¼ cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stair in nuts. Pour into a greased 15*10*1-inch baking pan.

3. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

4. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoons Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency.

5. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.