600 gms mixed fruit (can obtain from Supermarket in packet)
¾ Cup Chopped Walnuts
¾ Cup standard flour
½ tsp baking powder
1 Egg (beaten)
1 can condensed milk (400 gms)
½ cup water
Boil the mixed fruit in water for a minute. Keep stirring while it is boiling. Remove and allow to cool.
Mix in a bowl the mixed fruit, the chopped walnuts, the condensed milk and egg. Stir in the flour, previously shifted with the baking powder. Mix well and pour into Cake tin (sized 7 to 8 inches or 18 to 20 cms) lined with baking paper.
Bake in pre-heated oven for 12 hour at 110 degrees fan forced or 135 conventional oven or 275 degrees Fahrenheit. Continue baking for another hour at 110 degrees fan or 125 degrees conventional or 260 degrees Fahrenheit.
Remove and allow to cool.
800 gms Mackerels (6) or Sardines
6 medium onions (chopped)
1.5 pods chopped garlic
3 inches chopped ginger
6 chopped green chillies
400 gms tomatoes or one can of diced tomatoes.
A bunch chopped coriander leaves
1 to 1.5 tsp chilli powder (according to spice requirement)
½ tsp turmeric powder
1 tsp salt
½ cup vinegar
The above four can be substituted with 2 tbsp Dexter’s salt & chilli paste. https://www.youtube.com/watch?v=xfGFqtF9UkU
Juice of lemon
3 tblsp of Olive Oil
Clean the Mackerels (with Pockets along the bone- see video) or Sardines, apply ½ tsp of salt and keep aside.
Heat a deep pan and add olive oil. When hot add the Onions. Add 1/2 tsp of salt. Fry till the onions become slightly brown. Add the ginger, garlic, chillies. Fry for 3 minutes. Add the chilli, turmeric, salt and vinegar or salt & chilli paste. Mix well and add tomatoes and mix well. Fry for 5 minutes.
Pre-heat Oven at 180 degrees for 10 minutes. Take a deep baking dish or roasting dish. Add one portion of the cooked masala to the dish. On top of it place the Mackerels or Sardines. For Mackerels fill some of the masala into the pockets which were created. Put the rest of the masala on top of the mackerels or sardines. Sprinkle the coriander leaves on top of the fish and then sprinkle the lemon juice on top of the fish.
Close with lid (sealed) or aluminium foil. Place some water on top of the lid. Bake for 30 minutes.
1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces
750 gms Potatoes (peeled and sliced)
1 Sliced Onion
Salt & Vinegar
Oil for frying the pork and potatoes
12 Red Chillies
6 Green chillies
12 Pepper Corns
1 Heaped Spoon Cumin Seeds
1 tsp Turmeric Powder
1 piece cinnamon
1 lime sized Tamarind
6 seeds garlic
To be ground in water and little vinegar
Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.
Stuffed Mackerel/Pomfret Fry
7 Big Mackerels
2 Green Chillies
1 inch Ginger
8 Flakes Garlic
Few coriander Leaves
4 Spoons Salt-Chillie Paste ( See recipe for Salt-Chillie Paste)
Few Curry Leaves
Clean the Mackerels and make a slit along the back of the Mackerel to make a pocket. Marinate the Mackerels with the salt chillie paste ( use as much as required) and keep aside for half an hour.
Chop all the green masala. Keep a pan on fire. Add oil and when hot add the curry leaves and then onions and allow to fry a bit. When onions turn slightly brown add the chillies, ginger & garlic and fry for some more time. Add the tomatoes and fry well. Then add the chillie paste and fry well. When the mixture has fried well add the coriander leaves and mix well. Cool it completely.
Fill the mixture into the pocket which you have made in the Mackerel and also in the stomach.
Place a pan on fire, put some oil for frying and shallow fry the Mackerel. After about 7 minutes check if the Mackerel is fried and can be turned over. Now turn to the other side and fry for 5 minutes.
Remove and it is ready to eat. You may have this with some Sliced onions and green chillie (sliced) mixed in some vinegar and salt (salad).
Chicken Ghee (Clarified Butter) Roast
1.5 Kg Chicken
1.5 tsp turmeric powder
1 lime ( Juice)
Salt to taste (1.5 tsp)
15 Kashmiri Chillies
8 Red Chillies
15 Pepper Corns
1.5 tsp cumin seeds
3 tsp Coriander seed
1 tsp Fenugreek seeds
15 flakes garlic
1 lemon sized tamarind soaked in water
1 cup Ghee
3 tsp sugar
Three sprigs curry leaves
3 tbls chopped coriander
Cut the chicken into medium pieces and marinate in the marinade ingredients overnight or at least 6 hours in refrigerator.
Dry roast the chillies, pepper, coriander, cumin, fenugreek and then grind all the ingredients to a fine paste using little water. Keep the masala water.
Heat half of the ghee in a pan and add the marinated chicken pieces and fry till almost cooked. Remove the pieces and water.
Add the remaining ghee and fry the ground masala till rawness goes and oil comes out of the mixture. Add the fried chicken, some of the water and salt to taste. Cook till water dries up. Add Sugar and mix well.
Garnish with curry leaves, chopped coriander leaves and remove from fire.
Brinjal (Egg Plant or Aubergine) in Yoghurt Salad
4 Green Chillies
1 Tsp Red Chilli Powder
3/4 Tsp Turmeric Powder
1 Tsp Salt
750 gms Yoghurt
Oil for frying
Coriander Leaves for Garnishing
Slice the Brinjal into thin rings. If the rings are big, cut them into half. Mix with salt, chilli powder, turmeric powder and keep aside.
Slice Onions into rings and slice the green chillies
Beat the Yoghurt slightly till it becomes smooth (no lumps).
In a Pan, heat oil and fry the Brinjal slices in batches till they are slightly crispy (not burnt). Remove and keep aside. Then fry the onions slices till they lose their rawness and remove. Then slightly fry the sliced green chillies.
In a bowl make layers of fried Brinjal, Onions, chillies and yoghurt till all finished. Garnish with coriander leaves. You can serve it immediately or keep in fridge before serving.