Turkish Delight

Ingredients:

3 tbsp gelatin

300ml/half pint water

450/1lb sugar

15ml/1tbsp rosewater

Icing sugar

Pink food coloring

Method:

1. Measure the gelatin into a bowl and then add 100ml (3 fl oz) of water. Put the rest in a saucepan on stove. Leave the gelatin to soak while preparing the rest of the ingredients.
2. Weigh the sugar and add it to the saucepan. Place the saucepan on low heat and then stir with a wooden spoon to dissolve the sugar. You’ll know it has all dissolved when the liquid gets clear.
3. Once the sugar is dissolved bring it to the boil by turning up the heat.
4. After it has boiled, add the soaked gelatin and stir until it is dissolved. Continue to boil the mixture for about 5 minutes, making sure it doesn’t boil over at all, by adjusting the heat.
5. After five minutes remove the saucepan from the heat and add a few drops of food coloring to make it nice and pink. Add enough drops to make it dark pink in color.
6. Add the rosewater and stir well.
7. Have a little taste now to make sure it is tasty. If you can’t really taste the rosewater add a bit more – a little at a time – until you’re happy.
8. Make sure the cake tin is clean and place it on the baking tray. Pour the mixture in. (The liquid is very hot, so be very careful at this point.)
9. Leave it to cool.
10. Once it is cool cover the tin and put it in the fridge, overnight. This will give the gelatin time to set.
11. When it is nice and firm, cut it into squares and take it out of the tin. Put some icing sugar on to a plate or into a bowl and roll each piece of Turkish delight until it is completely coated.
12. Now you can keep the sweets in the fridge until you want to eat them!

Tip: If you don’t have rosewater, you can try using lemon with yellow coloring.

Vegetable Korma Recipe

Ingredients:

• 100 gm Green peas
• 50 gm Beans
• 1 Small cauliflower
• 1 Potato
• 1 Big carrot
• ½ tsp Aniseed ( Fennel Seeds )
• 1 Big onion
• Garlic as required, slit into long pieces
• Fresh coconut milk as required
• 2 Green chilies, slit into long pieces
• ½ tsp chilli powder
• 1-1/2 tsp Coriander powder
• ½ tsp Turmeric powder
• A pinch garam masala
• Salt as required
• Coriander leaves for garnishing
• 1 tbsp oil

How to make Vegetable Korma:

• Wash and cut the vegetables.
• Cook green peas, carrot, beans and potato along with the salt and water until it is almost done.
• Steam the cauliflower separately for about 5 minutes.
• Heat oil in a pan and add aniseeds, garlic, ginger and green chilies to it.
• Combine all the powders with it and sauté for a while.
• When it is done, combine onions with it and sauté for a while.
• Add a little salt and all the cooked vegetables to it.
• Pour coconut milk and when the bubbles start coming, remove it from the heat.
• Sprinkle garam masala powder. Garnish Veg Korma with coriander leaves and serve