TINNED MACKEREL, POTATO, EGG SALAD

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Ingredients

400 gms Can Tinned Mackerel in Brine/Oil/Natural Drained. If Olive oil retain oil. Cut the Mackerels into small pieces.

300 gms peeled, cut into medium cubes and boiled potatoes

4 hard boiled eggs, quartered

1 bunch Spring Onions chopped

1 Onion diced fine

1 Capsicum cut into straps

10 to 15 mint leaves chopped

5 lettuce leaves chopped or any salad leaves

Coriander leaves chopped

4 tablespoons olive or Avocado oil. You can use olive oil from the canned mackerel, if using Mackerel in Olive oil.

Juice of one lemon

Mustard or Mustard powder 1/4 tsp mixed in Olive or Avocado oil

1/4 tsp Black or White Pepper Powder

1/4 tsp seasoning mix …or any seasoning Moroccan, Cajun etc

Method:

Mix all the ingredients and then garnish with Coriander leaves.

XMAS SWEETS (KUSWAR) RICE LADOOS (RICE POWDER)

Ingredients:

310 gms Rice Powder (10gms for dusting the ladoos at the end)

150 gms Jaggery (natural)

100 gms desiccated Coconut or scraped Coconut

1/4 tsp Cardamom Powder

2 tablespoon Seasame Seeds

1.5 tblsp of Ghee

Method:

Dry roast the rice powder, stirring ontinously until it becomes slightly brown (about 5 minutes), when bottom becomes slightly brown. Remove to a mixing bowl and then dry roast the sesame seeds.Remove and add to rice powder. Add Cardamom powder. Now add two tblsp ghee to pan and add jaggery. When the jaggery starts melting add about three tblsp of water and continue stirring till you get a sticky syrup.( Drop a drop or drops of the syrup into a small bowl of cold water. When you remove the blop of jaggery it should be sticky to touch). Add desiccated coconut or scraped coconut to syrup and mix. Put off the flame. Drop the whole mixture to the bowl of rice powder and mix well.

Take sufficient quantity to make a ladoo and form into a ball. Press hard otherwise when you finally form the ladoo into a ball it will crumble. Apply little ghee on your palms. Now roll each ladoo to form a round and smooth ladoo.

Finally roll the ladoo’s in the reserved rice powder and remove. Store the ladoos in airtight container to be consumed in three or four days or store in refrigerator ( for longer lasting). Enjoy!! 20 ladoo’s

XMAS SWEETS (KUSWAR) GULIO OR RICE MARBLES

Ingredients

200 gms Boiled Rice

200 gms Idli Rice

180 gms Jaggery Powder or scraped Jaggery

1 Can (400 ml) of Coconut Milk

1/4 tsp Cardamom Powder

1 Pinch of Nutmeg Powder

1/4 tsp Salt

Sufficient oil to fill half a deep pan for frying (veg oil or coconut oil)

Method:

Wash and soak the rice for 4 hours. Drain and grind along with jaggery, coconut milk, cardamom powder, nutmeg powder and salt

Pour the batter into a deep non-stick pan and on slow fire allow the batter to thicken stirring all the time. When the moisture in the batter has dried up and the batter forms into a dough, remove into a tray. Knead and start making gulio or rice marbles by applying little ghee on your palms and with a small piece between your palms make a circular motion.

After all the dough is used up to form gulio, place a deep pan and add sufficient oil (about half the pan) to fry the gulio. When oil is hot, reduce heat and add the gulios. Fry for about 4 to 5 minutes, when they turn brown remove to a perforated vessel or paper towels. When the gulios or rice marbles cool they will be crunchy.

Store in a air tight container.

PRAWNS AND SCALLOPS XO STIR FRY

Ingredients

400 gms of Large Prawns (shelled, deveined and tail on)

400 gms of Scallops

2 tblsp of Sesame Oil

1.5 tblsp of Butter

6 cloves garlic chopped

150 gms Round Beans cut into one inch pieces

1 Green Capsicum cut into strips

1 spring onion chopped

150 gms garlic sprouts or stems cut into 1 inch pieces

3 tablespoons black fungus (if dried then first immerse in warm water for 5 minutes and drain)

4 tblsp XO Sauce

1 tblsp of Soy Sauce

1 Tblsp of Shao Xing Cooking Wine

1/2 Cup chicken stock

Method:

Heat a pan and add the sesame oil and butter. When hot add the chopped garlic an fry for 30 seconds. Add the prawns and fry for 4 minutes till the prawns turn pink. Remove. Now add the scallops and fry for another 4 minutes and remove.

Now add the garlic stems or sprouts and fry for a minute, then add the beans and fry for another minute. Now add the capsicum and Black Fungus for 2 minutes and then add the spring onions. Now add the XO sauce and add the soy sauce, wine, chicken stock and let it cook for 2 minutes. Now add the fried prawns and scallops, mix well . Add 1 tblsp soy sauce mix well.

Let it cook for another two minutes. Enjoy

XMAS SWEETS (KUSWAR)- Til Ladoo

Ingredients

400 gms Sesame Seeds or Til (hulled)

400 gms Natural Jaggery or Chikki Jaggery

1/2 tsp Cardamom Powder

3 tsp of Ghee

Bowl of water

Method:

On low heat roast the sesame seeds in a deep pan for about 4 minutes, stirring continuously. Do not allow it to burn. Transfer the sesame seeds to another vessel. In the same pan, add 2 tsp ghee and the jaggery. When the jaggery melts and starts to froth, check if the jaggery syrup is ready. To test drop a couple of drops of the syrup into the bowl of water. Remove the jaggery from the bowl and test with your fingers. It should form a flexible ball.

Remove the pan from flame and add the sesame seeds and mix well. Sprinkle cardamom powder and mix. Immediately start preparing the ladoos. Dip you hands in the bowl of water and then remove a small quantity and then make it into a ball with your palms and fingers. Again apply little ghee to your palms and then finish the ladoo by rolling the semi finished ball in your palms.

The ladoos have to be formed quickly or the mixture will dry up as it cools. If it dries up, place the pan again on the stove and heat up. It looses and then form the remaining ladoos.

After they have cooled down, store in air tight containers. Enjoy.

CHORIZO OR MUSHROOM EGG AND CHEESE OMELETTE

Ingredients

100 gms Chorizo or Sausages cut into small rings

4 Eggs beaten well

1/3 cup Milk

Below ingredients same for both types

1/2 Onion chopped

1/4 Chopped Capsicum

1/2 chopped tomato

1 inch ginger chopped

1 green chilli chopped

1 heaped tablespoon Butter

salt and pepper 1/2 tsp each

3 pitted olives sliced

250 gms grated Mozzarella Cheese

1/2 tsp garam masala or Cayenne Pepper

Cilantro (coriander leaves) or Parsley chopped

Mushroom Omelette

100 gms Mushrooms cut into slices

3 Eggs beaten well

Other ingredients (see above)

Method:

Heat a pan and add the butter. Then add the onion and fry for a minute. Then add the capsicum and fry. Now add the ginger, chilli and tomato. Fry for 2 minutes. Now add the Chorizo or Mushroom and fry.

Beat the eggs and add salt and pepper. Now add the milk and mix. Pour this mixture into the pan. Spread the sliced olives. Cook on slow flame for 4 minutes. Now spread 250 gms grated Mozzarella Cheese over the omelette. Sprinkle garam masala or Cayenne Pepper and then sprinkle the chopped cilantro or parsley or both. Cook on slow flame for 4 minutes.

Remove and cut into pizza slices and serve.