1 Cup Sugar
1 Cup Boiling Water
In a thick bottomed vessel heat the sugar or low to medium heat. When the sugar has melted and starts bubbling remove from stove and add half of the water. The mixture will start smoking. Stir to dissolve the sugar clumps that form. Place back on the stove and on low heat keep stirring to dissolve any balance sugar clumps. Add rest of the water and heat for 5 minutes.
Remove from stove and allow to cool. Use for cakes, pudding, custard etc.
20 Live Mussels or Frozen Packaged Mussels in half shells
Method for Live Mussels:
Clean the mussels under water and take off the beard if any. Scrub off the direct and wash them. If any of the mussels are already opened, tap them and see if they close. If not throw them away. Wash the mussels and then steam them in a little water. Place water in a vessel and the mussels in a colander over the water. When it steams the mussels open. If they do not open throw them away. You can also steam them in a little water with the lid of the vessel closed. When steam starts escaping from the lid the mussels would have opened. Use the stock for soup.
Open the mussels and then discard one of the shells. Remove the meat from the other shell, remove any beard or dirt and place it back in the shell. Do this for the rest of the mussels.
In a bowl pour half a cup of the Mayonnaise and add 2 tablespoon of Shiracha chilli sauce. Add 2 tablespoon of chopped green onion or spring onions. Mix well.
Place the half shell mussel either fresh or packaged one’s on a baking tray. Pour in one tablespoon of the sauce on top of each mussel. Place the tray under a grill in the oven. Grill at 180 degrees for about 10 minutes.
Remove and serve with lemon wedges.
1 Cup of Canned Beans
1 Cup of Chopped Capsicum (Red, Yellow, Green)
1 Red Onion (Chopped)
1 Cup Corn
1 Cup Chopped Spring Onion
1 Cup Chopped Lettuce
1 Cup Chopped Parsley
1 Cup Coriander Leaves
1 Tomato Chopped
1 cup Roasted Walnut (in butter)
1 cup Dip Chips ( packet) – any crunchy chips
1 Avocado (Scoop out)
1 Clove Garlic
½ cup Olive oil
Juice of one lemon
Few leaves coriander
½ tsp salt
½ tsp pepper powder
Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.
PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.
Bread Slices (one for each Ball)
Any stuffing: Chicken, Mince, Potato
Bread Crumbs (optional)
Chicken roast (any leftover or from Supermarket (Deli section)- shredded
Chopped onion (small)
2 cloves Garlic Chopped
Small piece ginger chopped
1 small chilli chopped
Few chopped coriander leaves
Small boiled potato
¼ tsp Turmeric Powder
¼ tsp Pepper Powder
¼ tsp Garam Masala Powder
Salt to taste
Heat 2 table oil. Add chopped onion, garlic, ginger, chilli. When slightly fried add boiled and chopped potato. Add Powders and mix well. Add shredded chicken. Mix and add coriander leaves and salt. Remove and when slightly cool make lime sized balls.
Cut away the sides of the bread. Dip in water and immediately squeeze out the water by placing the slice sandwiched in your palms. Place the stuffing (chicken ball or any other stuffing ) in the middle of the bread slice. Sprinkle shredded cheese and then close the bread slice by pulling the ends towards the middle. Form balls and place this aside. You can dip the balls in bread crumbs at this stage.
Heat oil in a deep pan or you can shallow fry. When oil is hot, drop the bread balls with the bottom part of the ball (pulled ends) touching the oil first. When fried (after a minute or two) turn and fry the other side.
Remove to paper towels and then have with schezwan sauce or chilli sauce or tomato sauce or can be had plain.
Good for breakfast, snack or starter. Any time of the day
4 tbls Rajma (Kidney Beans)
4 Tbls Masoor Dhal (Red Lentil)
4 tbls Green Peas (dried)
The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need not be soaked in water.
2 Big Potatoes
Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.
1 spoon butter
2 big onions chopped
3 big tomatoes chopped
12 flakes garlic chopped
¾ tsp Turmeric powder
1 Tsp Chilli Powder
2 tblsp Pav Bhaji Masala (available in Indian Supermarket)
Coriander leaves for garnishing
1 lemon cut into half and quarters
1 small onion chopped
Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.
Bread Rolls cut into halves.
Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.
Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).
2 cups Banana Stem ( layers taken off and core cut into bits)
1 green chilli
½ Mustard seeds
¼ scraped coconut
A small ball tamarind
6 red chillies
A pinch Asafoetida or Hing
1 tsp salt
½ tsp mustard seeds
½ tsp Fenugreek seeds or methi seeds
½ tsp urid or black gram dhal
3 small red chillies
1 sprig (10) curry leaves
A pinch Asafoetida or Hing
3 tbls oil
Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.
Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.
1 Kg Lamb Liver (can be made up of Liver, Heart and Lungs)
For this Recipe I used Liver and two Hearts.
Cut the liver and heart into small cubes – wash and keep aside
1.5 medium onions
1 inch ginger
6 Green Chillies
6 cloves garlic
All above to be minced or chopped fine
20 Red Chillies
15 Pepper Corns
2 Tbsp. Coriander Seeds
1 Tsp of Cumin Seeds
½ Tsp Turmeric Powder
3 marble sized Tamarind
400 gms Potatoes peeled and cut into small cubes
2 Tbsp. of Ghee or Clarified Butter
1/2 Onion (minced)
3 tbsp vinegar
1 Can (425 ml) of Coconut Milk (2/3 used for thin juice and 1/3 thick juice)
Roast on a pan each ingredient for grinding separately (except Tamarind and Turmeric).Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.
Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk (2/3 of the coconut milk mixed with one cup of water). Add the liver and heart pieces. Boil for 20 minutes and then add the green masala, potatoes and vinegar. Boil for another 10 minutes until the potatoes are cooked.
Check for Salt and Vinegar-to taste. Add the thick coconut milk. Mix well and bring to boil.