200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water
salt and pepper to taste

Preparation Method

Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.

In a pan, heat butter on medium level for a few seconds.

Add the chopped onions and fry for about 3 minutes or till onions are transparent.

Add the flour and milk. Stir well. Now add the vegetables and water.

Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.

Serve hot with: croutons.

Serves 4.

4 squares Baker’s Unsweetened Chocolate
1/2 cup butter or margarine
4 eggs
2 cups sugar
1 cup sifted flour
1 teaspoon vanilla
1 cup coarsely chopped walnuts

Preparation Method

Melt chocolate and butter together over hot water.

Cool slightly. Beat eggs until foamy; gradually add sugar, beating thoroughly after each addition.

Add chocolate mixture and blend. Stir in flour.

Then add vanilla and nuts. Spread in greased 9x9x2-inch pan.

Bake in moderate oven (325°F.) about 40 minutes.

Cool in pan, then cut into squares or bars.

For layer 1
Milk bread – 8 slices (6 if large)
Instant coffee – 1 tbsp
Drinking chocolate – 1 tbsp
Icing sugar – 1 tbsp
Milk – 3 tbsp
Vanilla essence – 1/4 tbsp

For layer 2
Vanilla ice cream – 1/2 litre
Gelatine crystals – 1 tbsp
Water – 1/2 cup
Curd – 1 tbsp
Sugar – 2 tbsp
Milk chocolate – 1 tbsp, grated
Chocolate sauce – optional

Preparation Method

For layer 1:

Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.

Blend to get fine crumbs. Rinse a casserole or padding bowl with cold water. Put the crumbs in and press down evenly and lightly by hand.

Sprinkle the milk over it and allow to set in chiller for 1 hour.

Layer 2:

Take water in a heavy based pan and sprinkle the sugar and gelatine over it. Leave undisturbed for 5 to 7 minutes.

Now warm over very low flame stirring continuously till no crystals are left and water is clear.

Beat ice cream over a tray of chilled water of ice cubes.

To the ice cream, add the curd, gelatine solution and stir, keep stirring till thick and creamy.

Pour over the bread layer.

Allow to set in freezer and decorate with grated chocolate. Serve with chocolate sauce.

Serves 2.

4 Bread Slices
1 Capsicum (sliced)
1 Tomato (sliced)
4 Mushrooms (sliced)
2 Onions (sliced)
1 tbsp Butter
4 tbsp Mozzarella Cheese (grated)
1 pinch Salt
1 pinch Sugar
2 tbsp Pizza Sauce

Preparation Method

Heat butter in a pan. Add vegetables to it and fry them until brown and soft.

Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.

Take a bread slice and smear it with pizza sauce.

Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.

Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.

Bread Pizza is ready to savor. Serve it with tomato ketchup.

Serves 2.

800 grams of chicken (boneless preferably)
2 cup(s) slightly sour yoghurt
½ cup(s) cashewnut paste
4 cloves
½ teaspoon(s) turmeric powder
1 tablespoon(s) each of ginger, garlic and green chilly pastes
1 teaspoon(s) each of cumin, coriander and hot spice mix (garam masala) powders
1 cardamom crushed
1 tablespoons clarified butter (ghee) / butter
salt to taste
golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing

Preparation Method

Heat clarified butter (ghee) / butter in a heavy-bottomed pan on medium level till hot.

Add the dry spices and fry for a few seconds.

Add the ginger-garlic and chilly pastes and fry for a few more seconds.

Add the yoghurt and fry on medium level for about 3 minute(s).

Add the chicken pieces, little water and mix well.

Cover and cook on medium level for about 15 minutes or till the chicken is half – cooked.

Add the cashewnut paste and fry for a little while.

Add water as required and sprinkle salt to taste. Mix well.

Cover and cook on low heat for about 15 minutes or till the chicken is tenderised and the gravy is thick.

Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander.

Seves 4.

6oz/175g plain flour
3oz/75g butter or margarine
Water to mix
3eggs
3oz/75g caster sugar
15floz/375ml milk
Ground nutmeg

Preparation Method

Preheat the oven on Convection 200°C.

Place the flour in a large bowl, rub in the butter or margarine until the mixture resembles fine breadcrumbs, then mix to a stiff dough with cold water.

Roll out and use to line an 8in/20cm ovenproof glass flan dish. Prick the base of the pastry with a fork.

Line the pastry with greaseproof paper and fill with baking beans.

Cook on the low rack on Convection 200°C for 20-22 min. Remove the beans and the paper Cook for a further 2-3 min if necessary.

Separate one of the eggs, lightly whisk the white and brush over the pastry. Return the remaining white to the yolk.

Whisk together the eggs and sugar Heat the milk in the bottle or a jug on Microwave Power HIGH for 2 min. Pour onto the eggs and sugar whisking well, then strain through a sieve into the pastry case.

Sprinkle the custard with ground nutmeg. Cook on the low rack on Combination for 13-16 min, until just set.

Cool and chill before serving.

Sugar – 1 1/2 cups
Grated Peel of 2 Lemons
Sunflower Oil – 1 cup
Eggs – 6
All Purpose Flour – 1 2/3 cups + 1 tblsp, divided
Baking Powder – 2 tsp
Sunflower Kernels – 1/2 cup

For Garnishing:
Lemon Zest
Whipped Cream

Preparation Method

Preheat oven to 300F. Grease and flour 2 loaf pans.

Beat together sugar, lemon peel and oil in large bowl.

Add eggs, one at a time, beating well after each addition.

Add 1 2/3 cups of the flour, baking powder and salt.

Mix well. Combine the remaining 1 tblsp flour and the sunflower kernels.

Toss lightly. Stir into batter. Pour evenly into prepared pans.

Bake for 1 hour or until a wooden pick inserted in center comes out clean.

Cool loaves in pans on wire racks for 10 minutes.

Loosen edges and remove to racks to cool completely.

Garnish as desired.

4 slices of Bread
3 Apples (peeled, cored, and sliced)
1/2 cup Sugar
Melted Butter

Preparation Method

Grease a baking pan with butter and put the bread slices in it.

Take a bowl and combine sugar and melted butter in it.

Dip each slice of apple in the melted butter.

Arrange slices of apple on top of slices of bread.

Put baking pan in an oven.

Let bake for about 10 minutes or until apple slices are brown and tender.

8 medium pieces (about 800 grams) of chicken
2 tablespoon(s) peppercorns coarsely powdered
salt to taste
2 teaspoon(s) ginger paste
2 teaspoon(s) garlic paste
1 teaspoon(s) hot spice mix (garam masala) powder
3 tablespoons oil
1 sprig curry leaves
2 large tomato(es) pureed
4 tablespoons fresh coriander leaves finely chopped
finely chopped fresh coriander and freshly milled pepper to garnish

Preparation Method

Marinate the chicken pieces with the pepper, salt, half the ginger, garlic and garam masala powder (hot spice mix) for atleast 2 hours.

Heat half the oil in a heavy-bottomed pan. Shallow fry the marinated chicken on medium heat for about 4 minutes or till golden brown on both sides.

Remove on to a paper towel and keep warm. Add the remaining oil (or only required amount) to the pan and heat it.

Add the curry leaves. Add the remaining ginger and garlic pastes. Saute briefly till the raw smell goes.

Add the tomato puree and bring to a boil. Simmer for about 4 minutes.

Add the chicken pieces, coriander leaves and the remaining garam masala powder (hot spice mix).

Stir in some hot water if required and mix well. Cover and cook on medium heat for about 12 minutes or till the chicken pieces are well cooked.

If the chicken is not yet cooked and the gravy looks dry, add some hot water little by little as required whilst stirring. Cover and cook on low heat till done.

Serve hot garnished with coriander leaves and a sprinkling of freshly milled pepper.

TIPS: Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of blackpepper can be decreased or increased as desired. Keep some extra amount of hot water ready if more gravy is desired.

Serves 4.

4 cups spinach leaves
2 cup(s) water
1 onion(s) chopped
1 cup(s) milk
2 tablespoon(s) plain flour (maida)
1 tablespoon(s) fresh cream
2 tablespoon(s) butter
salt and pepper to season.

Preparation Method

Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked.

Cool and puree in a blender. Keep aside. Heat the butter in a pan.

Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent.

Now, add the plain flour and fry briefly on low heat.

Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).

Add the fresh cream just before serving.

Serve hot with cheese crackers.

Serves 4.