Top Recipes For You

Ingredients	Quantity
Refined flour	225 gm
Margarine	85 gm
Brown sugar	85 gm
Currants	115 gm
Valencia raisins	115 gm
Candied peel	30 gm
Milk	150 ml
Salt	1/4 tsp
Mixed spice	1/4 tsp
Black treacle	1 tsp
Soda bicarbonate	1/4 tsp
Milk	1 tbsp
Vinegar	1 tbsp

Methods to Prepare:

• Rub fat into flour.
• Add salt, spice, peel cut up fine and prepared fruit.
• Mix to a soft dough with milk and treacle.
• Dissolve soda in 1 tablespoon milk.
• Add vinegar and stir at once into mixture.
• Put into a greased tin and bake in a moderate oven at 190 degree Celsius (375 degree fahrenheit)

A wonderful dessert that is fancy and yet simple. The delicious blend of chocolate, strawberries and citrus make this a light after meal delight.

Ingredients	Quantity (For 8)
Silvered Almonds (Toasted)	1 1/3 cups
Butter	1/4 cup
Sugar	3 tbsp
Egg yolk	1
Honey	1/2 cup
Cocoa powder	1/2 cup
Orange zest	1 tsp
Warm water	2 tsp
Strawberries (hulled and sliced)	2 cups
Chocolate chips (semi-sweet)	1/2 cup

Methods to Prepare:

• Process almonds in food processor until finely ground.
• Add butter, sugar and egg yolk. Mix until dough is a ball.
• Chill dough for 1 hour.
• Spray bottom and sides of the tart pan (make sure the bottom is removable)
• Press dough into pan and up the sides. (The dough should be sticky)
• Bake at 350 degrees for 15 minutes or until crust is golden.
• Remove from oven and allow to cool.
• In small bowl mix together honey, cocoa, orange zest, and water.
• Assemble tart:
• Spread honey mixture in bottom of cooled tart shell.
• Arrange Strawberries, in overlapping rings, to cover chocolate.
• Melt Chocolate chips in microwave (about 1 min) .
• Drizzle chocolate over strawberries.
• Refrigerate until ready to serve.

Ingredients	Quantity (For 4)	Quantity (For 100)
Onions	40 gm	1 kg
Chicken fat	30 gm	680 gm
Refined flour	30 gm	680 gm
Chicken stock	300 ml	7 litre
Milk	450 ml	10 litre
Potatoes	115 gm	2.8 kg
Cooked chicken	115 gm	2.8 kg
salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm
Bread Crumbs	as needed	as needed

Methods to Prepare:

• Peel and slice onions and potatoes.
• Heat fat and fry onions. Add flour and stir well.
• Add chicken stock and potatoes.
• Cook until soft. Add chicken and milk. Cook for 5 minutes longer.
• Season with bread crumbs and serve hot.

Ingredients	Quantity (For 4)	Quantity (For 100)
Potatoes	120 gm	3 kg
Celery	250 gm	6.25 kg
Stock	750 ml	18.75 litre
Onions	60 gm	1.5 kg
Parsley	5 gm	75 gm
Butter	30 gm	750 gm
Refined flour	30 gm	750 gm
Milk	300 ml	7.5 litre
Pepper	to taste	15 gm
Salt	10 gm	100 gm

Methods to Prepare:

• Prepare vegetable and boil in water till tender.
• Rub through a sieve and make a puree.
• Prepare white sauce with flour, butter and milk.
• Add sauce to puree. Add seasoning.
• Bring to boil and serve hot, garnished with finely chopped celery hearts.

The flavors and distinct look of this dish make it seem exotic and special. So easy to prepare in your slow-cooker that it makes a wonderful meal for a busy day.

Ingredients	Quantity
Eggplant (peeled and cubed)	1 medium
Zucchini (sliced thin)	1 medium
Red or green pepper (diced)	1 medium
White onion (sliced thin)	1 large
Tomato soup	1 (10 ounce) can
Minced garlic	2 tbsp
Olive oil	1 tbsp
Black pepper	1/2 tsp
Penne pasta	16 ounces (uncooked)

Methods to Prepare:

• Mix all ingredients, except pasta, in slow cooker.
• Cover and cook on low 5 1/2 to 6 hours. (On high cook for 2 1/2 to 3 hours.)
• Cook pasta according to package instructions.
• Serve vegetables over hot pasta.

Ingredients	Quantity
Mango juice	1 cup
Pineapple juice	1 cup
Orange juice	1 cup
Strawberry syrup	2 tsp
Lemon juice	3 tsp
Vanilla ice-cream	3 tsp
Soda	1 cup (chilled)
Crushed ice	to serve

Methods to Prepare:

• Mix all the fruit juices, strawberry syrup, lemon juice and ice-cream in a blender or mixture.
• Blend or mix for a few seconds.
• Add soda.
• Put some crushed ice in the serving glasses.
• Pour it in the prepared fruit punch.
• Serve chilled.

Ingredients	Quantity
Summer squash	1 (medium)
Eggs	2
Bread crumbs	1 1/2 cups
Paprika	1 tsp
Mustard powder	1 tsp
Salt and pepper	as needed
Olive oil	as needed

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

Methods to Prepare:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
• Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
• Whisk the eggs in a dish and set aside.
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Note: Serve with ranch or another favorite dip.

Ingredients	Quantity (For 4)	Quantity (For 100)
Mutton	500 gm	12.5 kg
Curds	60 gm	1.5 kg
Onions	225 gm	5.6 kg
Garlic	8 flakes	30 gm
Ginger	5 gm	115 gm
Coriander	5 gm	115 gm
Cardamoms	4	15 gm
Cumin	1/2 tsp	15 gm
Red chillies	3	85 gm
Salt	to taste	100 gm
Sugar	to taste	30 gm
Fat	30 gm	500 gm

Methods to Prepare:

• Clean and cut meat into even pieces.
• Peel and slice garlic, ginger and onions.
• Crush garlic and steep in little water for 15 minutes.
• Pour this water over the mutton and let it stand for half an hour.
• Heat fat. Add sliced onions, mutton soaked in garlic water and broken red chillies.
• In a thin muslin bad tie the sliced ginger, coriander, cumin and cardamoms.
• Add the bouquet garni, salt and sugar and simmer till the mutton is tender.
• Remove the bouquet garni squeezing out as much as possible of the juice into the mutton.
• Add beaten curds and fry the mutton till browned. Then remove.

Ingredients	Quantity (For 4)	Quantity (For 100)
Leg of mutton	500 gm	12.5 kg
Cashew nuts	55 gm	1.35 kg
Dry coconut	55 gm	1.35 kg
Raisins	55 gm	1.35 kg
Red chillies (without seeds)	5 gm	115 gm
Salt	to taste	100 gm
Garam masala	5 gm	115 gm
Garlic	3 flakes	55 gm
Coriander	10 gm	225 gm
Ginger	10 gm	225 gm
Curds	115 gm	2.80 kg
Fat	115 gm	2.80 kg
Lime	1	20 - 25
Raw papaya (peeled)	a small piece	225 gm

Methods to Prepare:

• Grind coriander, chillies and garam masala into a fine paste.
• Grind coconut, cashew nuts and raisins.
• Grind garlic, ginger and raw papaya. Mix with curds and salt. Add lime juice.
• Wash the leg of mutton. With a pointed knife make several gashes all over.
• Smear leg with curds mixture and keep aside for 15 to 30 minutes to allow mixture to seep in.
• Smear ground chillies and garam masala paste over.
• Finally smear the cashew nut paste.
• Put the fat into a strong pan. Add the leg and turn till browned on all sides. Reduce fire to very slow. Cook covered till meat is cooked. Turn frequently.

Methods to Prepare:

• Pour the orange juice into the blender.
• Carefully add the peaches and banana.
• Add the almonds.
• Blend until smooth

Note: Pecans also work well in this smoothie.  For a little different taste, use pineapple juice in place of the orange juice.

Looking for a meatless meal that satisfies, stop searching and try this new stuff. This is not exactly a recipe, but is supposed to attract you for the next veggie dish.

All you need to do is preheat your oven to 350 F. Then cut some veggies, herbs and mix them with olive oil. In this picture, you can see patty pans, peppers, onions and tomatoes. Also it is better to add fresh herbs like basil, parsley and oregano or whatever you like to have. You can also go for Mushrooms, eggplant, garlic and many other veggies that suits to work well.

Mix the selected ingredients above and wrap everything in foil or a baking dish. Bake at 350 F around 40 minutes or above. Drizzle with the best balsamic reduction and serve over rice, quinoa or simply have it by itself alone.

Ingredients	Quantity
Chicken	1
Butter for batter	125 gm (approx.)
Butter for basting	125 gm (approx.)
Tandoori masala
Hot red chilli powder	5 gm
Kashmiri chilli powder	10 gm
Green chillies	20 gm
Ginger	10 gm
Garlic	10 gm

Methods to Prepare:

• Grind tandoori masala and mix with butter.
• Make incisions or slits on the breasts and legs of the chicken.
• Marinade chicken in the mixture for 10 - 12 hours.
• Bake in the tandoor, basting frequently with butter, till chicken is cooked.

Another method of cooking:

• Remove when three-fourths done.
• Fry in butter, return again to the tandoor for 3 - 4 minutes.
• Keep basting till done.

Ingredients	Quantity (For 6 - 8)
Plump duck	1 (about 1 kg)
Ginger	2.5 cm (1") piece
Garlic	6 flakes
Vinegar	2 tbsp
Salt	to taste
Pepper	1/4 tsp
Butter	15 gm
Oil	60 ml
Onions	115 gm
Tomatoes	225 gm
Kashmiri red chillies or red chillies	2 (seeds removed)
Sugar	1/4 tsp

Methods to Prepare:

• Clean duck and keep it whole.
• Grind ginger, garlic and pepper.
• Apply on duck and prick with a fork to let the spices seep in.
• Marinade in vinegar for half an hour.
• Heat butter and oil in a large thick bottom pan.
• Add sliced onions, ground red chillies and chopped tomatoes. Add duck and brown.
• Add two to three cups boiling water and salt.
• Cook tightly covered till duck is tender.
• Add sugar and remove from fire.

Ingredients	Quantity (For 6 - 8)
Chicken	1 (about 1.5 kg)
Coriander seeds	10 gm
Red chillies	3 to 4
Onions	225 gm
Coconut	1
Potatoes	500 gm
Curry leaves	2 springs
Peppercorns	6
Turmeric	1/4 tsp
Cinnamon	3 to 5 gm
Cloves	3 to 5 gm
Cardamoms	3 to 5 gm
Fennel	3 to 5 gm
Oil (coconut)	15 ml
Small onions	5 gm
Mustard seeds	a pinch
Salt	to taste
Ginger	5 gm
Tempering
Fat	15 ml
Red onion	5 gm
Cinnamon	a small piece
Cloves (optional)	6

Methods to Prepare:

• Clean and joint chicken.
• Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
• Powder fine and ground into a fine paste with fennel.
• Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
• Grate coconut and make three extractions.
• Heat up oil. Fry small onion sliced and mustard seeds.
• When seeds splutter add ground paste, chicken piece sliced onions and curry leaves.
• Saute 3 - 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
• Add third extraction of coconut milk, potatoes and ginger.
• When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
• Add first extraction of coconut milk, bring to boil and remove.
• Heat fat for tempering. Add sliced small onion and slightly crushed cinnamon and cloves. When onions brown, pour over curry mix well.

Ingredients	Quantity (For 4)	Quantity (For 100)
Breast of mutton	500 gm	12.5 kg
Small onions	115 gm	2.8 kg
Garlic	5 gm	115 gm
Ginger	15 gm	340 gm
Cinnamon	2 gm	60 gm
Tomatoes	225 gm	5.65 kg
Water	1.8 litre	44.25 litre
Curry leaves	a few	a bunch
Seasoning and Thickening
Red chillies (without seeds)	5 gm	115 gm
Coriander	15 gm	340 gm
Cumin	a pinch	20 gm
Fennel	5 gm	115 gm
Peppercorns	a few	20 gm
Split bengal gram	15 gm	340 gm
Coconut milk (thick)	300 ml	4.5 litre
Turmeric	a pinch	20 gm
Lime	1	20 - 25
Salt	to taste	100 gm
Tempering
Fat	10 gm	250 gm
Red onions	5 gm	150 gm
Curry leaves	a few	1/2 bunch

Methods to Prepare:

• Cut mutton into neat pieces. Add all the first lot of ingredients and boil till meat is tender.
• Roast and grind red chillies. Grind coriander, fennel cumin and peppercorns.
• Roast bengal gram and grind well.
• Mix all the ingredients with the coconut milk, turmeric, lime juice and salt.
• Fry the onions and curry leaves in fat. Add to mulligatawny, stir well and remove from fire.

Ingredients	Quantity (For 15 - 20)
Leg of lamb	1 (about 2 kg)
Mint	1 bunch
Garlic	1 pod
Green chillies	5 to 6
Lime	1
Large-sized onion	1
Potatoes	250 gm
Brinjal	250 gm
Tomatoes	250 gm
Salt	to taste
Fat	50 gm

Methods To Prepare:

• Saw the leg of lamb into four or five pieces leaving the meat on the bone.
• Grind together mint, green chillies and garlic.
• Add lime juice and rub over meat.
• Melt fat in a shallow pan. Brown meat lightly.
• Reduce fire and cook covered over slow fire, sprinkle a little water every now and then, and turning the meat over.
• When nearly done, add onion cut into rings, peeled and sliced potatoes, tomatoes and small brinjals, cut into halves, with the skin on.
• Cook till vegetables and meat are tender. The meat must be very well cooked and almost falling from the bone.
• Add salt. Mix well and remove.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Leg of mutton	50 gm	12.5 kg
Tomatoes	115 gm	2.72 kg
Coriander powder	10 gm	250 gm
Saltpetre	5 gm	100 gm
Fat	30 gm	500 gm
Kashmiri chillies (without seeds)	15 gm	225 gm
Ginger	10 gm	225 gm
Nutmeg	a pinch	15 gm
Saffron	a pinch	5 gm
Cumin	a pinch	45 gm
Mace	a pinch	15 gm
Garlic	a few flakes	85 gm
Onions	115 gm	2.72 kg
Ratton jog	a small piece	5 gm
Salt	to taste	100 gm
Stock	as needed	as needed
Milk	enough to dissolve saffron	enough to dissolve saffron

Methods to Prepare:

• Clean and cut meat into 2.5 cm (1') pieces with bones.
• Chop onions grind kashmiri chillies, coriander, ginger, cumin and garlic.
• Heat fat. Fry onion, add ground spices and fry well. Add tomatoes.
• Add meat, half of the saffron and saltpetre.
• Fry for about 5 minutes. Add stock, nutmeg, mace, salt and "rattan jog".
• Cook gently till meat is tender.
• When meat is cooked, add the red of saffron dissolved in a little milk.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Mutton	500 gm	12.5 kg
Onions	200 gm	5 kg
Poppy seeds	10 gm	225 gm
Almonds	5 gm	115 gm
Coriander	15 gm	340 gm
Ginger	a small piece	85 gm
Kashmiri chillies	10 gm	225 gm
Cumin	a pinch	30 gm
Sultanas	5 gm	115 gm
Fat	50 gm	1.25 kg
Coconut	55 gm	1.35 kg (8)
Curds	115 gm	2.8 kg
Garlic	2 cloves	55 gm
Cloves	2 gm	50 gm
Cinnamon	2 gm	50 gm
Cardamoms	2 gm	50 gm
Dried milk	5 gm	125 gm
Salt	to taste	100 gm

Methods to Prepare:

• Wash and cut meat into 2.5 cm (1' peice).
• Grind poppy seeds, cumin, coriander, ginger, and garlic.
• Remove seeds from red chillies. Soak in water and grind to paste.
• Grate coconut and extract milk.
• Soak dry fruits and nuts in water.
• Heat fat. Fry sliced onions, cloves, cinnamon and cardamoms, then the ground spices.
• Add meat and fry. Add beaten curds, water and salt, cook till meat is tender.
• Add coconut milk, dried milk, sultanas and almonds. Simmer for a few minutes. Remove. Serve hot.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Veal beef or mutton	500 gm	12.5 kg
Refined flour	10 gm	225 gm
Onions	115 gm	2.8 kg
Pepper	to taste	15 gm
Salt	10 gm	100 gm
Capsicum	55 gm	1.35 kg
Fat	30 gm	225 gm
Tomatoes	115 gm	2.8 kg
Nutmeg	a pinch	10 gm
Stock	590 ml	14.75 litre
Bay leaf	1 leaf	5 gm
Paprika	1 pinch	15 gm
Parsley	1 spring	30 gm

Methods to Prepare:

• Clean and cut meat into even-sized cubes and dip in seasoned flour.
• Remove seeds from capsicum, wash well, drain and chop. Chop onions. Saute onions and capsicum in heated fat.
• Add meat and fry lightly on all sides.
• Stir in blanched tomatoes, seasoning and remaining flour. Add stock and banquet garni.
• Simmer gently till meat is tender.
• Serve with caraway dumplings.

Caraway Dumplings

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Caraway seeds	1/2 tsp	30 gm
Pepper	a pinch	5 gm
Fat	30 gm	455 gm
Refined flour	55 gm	1.35 kg
Baking powder	1/2 tsp	45 gm
Salt	a pinch	30 gm

Methods to Prepare:

• Mix dry ingredients.
• Rub in fat.
• Add cold water and prepare a light dough.
• Divide into walnut-sized portions and form into balls.
• Cook in boiling water or stock for 25 minutes.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Mutton chops	500 gm	12.5 kg
Carrots	115 gm	2.8 kg
Peas	115 gm	2.8 kg
Onions	115 gm	2.8 kg
Celery	55 gm	1.35 kg
Potatoes	225 gm	5 kg
Tomatoes	115 gm	2.8 kg
Stock	600 ml	14.75 litre
Pepper	to taste	15 gm
Salt	to taste	80 - 100 gm

Methods to Prepare:

• Blanch and pierce the tomatoes.
• Clean and slice carrots and onions and dice potatoes and celery.
• Mix all ingredients together.
• Put into a casserole dish. Cover and cook in a moderate oven till meat is tender (about 2 - 21/2 hours).

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Mid neck mutton of lion chops	500 gm	12.5 kg
Fat	30 gm	455 gm
Carrots	115 gm	2.8 kg
Turnips	115 gm	2.8 kg
Haricot beans	30 gm	680 gm
Onions	55 gm	1.35 kg
Refined flour	15 gm	340 gm
Pepper	a pinch	15 gm
Salt	10 gm	100 gm
Stock or water	590 ml	14.75 litre

Methods to Prepare:

• Soak haricot beans overnight.
• Cut meat into even-sized pieces with bone.
• Heat fat and fry meat.
• Remove meat and add sliced onions and fry.
• Pour off fat.
• Add stock and seasoning. When hot, add meat.
• Simmer till meat is nearly done.
• Blend flour with water. Add to meat and cook for a few minutes, stirring all the time.
• Cut carrots and turnips into cubes and cook with previously soaked haricot beans.
• Put meat in centre of a hot dish with beans and garnish with vegetables.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Breast of mutton	55 gm	12.5 kg
Refined flour	30 gm	680 gm
Onions	115 gm	2.8 kg
Carrots	225 gm	5.65 kg
Celery	30 gm	680 gm
Turnips	55 gm	1.35 kg
Fat	55 gm	1.35 kg
Tomato paste	225 gm	5.65 kg
Salt	to taste	100 gm
Pepper	to taste	15 gm
Stock	590 ml	14.75 litre

Methods to Prepare:

• Cut mutton into 2.5 cm (1") cubes and dip in seasoned flour.
• Saute carrots, turnips, chopped onions and celery in hot fat.
• Add mutton and fry till all the surfaces are sealed and brown.
• Remove excess fat. Add tomato paste and simmer gently.
• Add stock, season, stir well and cook gently till meat is tender.
• Now thicken gravy by adding remaining flour blended in water.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Cauliflower	450 gm	11 kg
Milk	225 ml	5.9 litre
Refined flour	15 gm	340 gm
Butter	15 gm	340 gm
Onions	55 gm	1.35 kg
Parsley	1 spring	2 bunches
Butter for dotting	10 gm	200 gm

Methods to Prepare:

• Boil cauliflower in salted water.
• Prepare white sauce using flour, butter, milk and cauliflower liquor.
• Add grated onions and chopped parsley.
• Arrange cauliflower in pyrax dish.
• Pour sauce over. Sauce should cover the cauliflower completely.
• Dot with butter and bake in quick oven or under a griller to brown top.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Potatoes	450 gm	11 kg
Tomatoes	115 gm	2.8 kg
Onions	115 gm	2.8 kg
Salt	10 gm	100 gm
Paprika	5 gm	115 gm
Stock	as needed	as needed
Parsley	1/4 bunches	2 bunches
Fat	15 gm	225 gm

Methods to Prepare:

• Boil Potatoes in the skin. Peel.
• Cut onto roundels.
• Slice onions and fry.
• Add paprika and blanched tomatoes.
• Add potato roundels and salt.
• Put the whole thing into a pyrex dish (as for scalloped potato). Add little stock if necessary.
• Cook in a slow oven till potatoes are tender and moisture reduced. Sprinkle with chopped parsley and serve hot.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Potatoes	450 gm	11 kg
Refined flour	15 gm	340 gm
Butter	15 gm	340 gm
Milk	295 ml	7.37 litre
Onions	115 gm	1.36 kg
Parsley	1 spring	45 gm

Methods to Prepare:

• Boil and peel potatoes and cut into thin round slices.
• Prepare white sauce, add chopped parsley and grated onions.
• Arrange sliced potatoes in a greased pie dish.
• Pour sauce over it. Dot with butter and bake in a hot oven till top is browned.

Ingredients	Quantity (For 4)	Quantity(For 100)
Milk	500 ml	8.85 litre
Eggs	2	30
Gelatine	15 gm	215 gm
Cream	15 gm	340 gm
Cherries	10 gm	225 gm
Sugar	55 gm	1.35 kg
Coffee, almond, raspberry essence and pink and green colouring	as needed	as needed

Methods to Prepare:

• Soak gelatine in little water for 5 minutes
• Separate yolks and whites of eggs.
• Beat yolks and sugar thoroughly. Add soaked gelatine.
• Warm milk and pour over the mixture.
• Put in to a double sauce pan over flame and cook until gelatine dissolves and mixture thickens like crusted. Do not boil.
• Remove from heat and divide evenly into three bowls.
• Flavor one with coffee essence, one with almond essence and one with raspberry essence. Tint with green and pink (colour should be pale).
• Divide stiffly beaten egg whites into three and fold in one part into each bowl.
• When mixture is cold, set in layers in refrigerator.
• Decorate with wiped cream and cherries.

Ingredients	Quantity
Hariali mawa	100 gm (1/2 cup)
Milk	100 ml (1/2 cup)
Eggs	2
Grated almonds or cashew nuts	40 gm (1/2 cup)
Almond essence	a few drops
Sugar	75 gm (1/2 cup)
Gelatine	8 gm (1 level tbsp)

Methods to Prepare:

• Separate egg yolks and whites
• Blend the mawa, milk, egg yolks, sugar and nuts in the blender for 5 minutes.
• Add essence. Add dissolved gelatine to the well blended mixture and whip over ice.
• When the mixture is semi-solid, lightly fold in stiffly beaten egg whites and pour into a greased gelly mould.
• When set, turn out and garnish with glace cherries and silvered almonds.

Ingredients	Quantity (For 4)	Quantity (For 100)
Milk	250 ml	5.75 litre
Gelatine	10 gm	250 gm
Eggs	2	50
Sugar	60 gm	1.35 kg
Sultanas	20 gm	500 gm
Currants	20 gm	500 gm
Angelica	20 gm	500 gm
Wafer biscuits	20 gm	500 gm
Glucose biscuits	20 gm	500 gm
Cherries	20 gm	500 gm

Methods to Prepare:

• Cream together egg yolks and sugar till light and fluffy.
• Pour milk over. Return to heat and cook to a custard consistency.
• Remove from heat. Add gelatine dissolved in a little warm water. Mix well.
• Cool and fold in stiffly beaten egg whites.
• Decorate bottom of greased jelly moulds with some angelica and cherries. Fill half.
• Put a layer of glucose biscuits dipped in fruit juice.
• Put some currants over. Fill with remaining mixture. Set in refrigerator.
• Turn out when cold and decorate with wafer biscuits, and remaining fruits.

Ingredients	Quantity (For 4)	Quantity (For 100)
Salmon	500 gm	12.5 kg
Celery	115 gm	2.8 kg
Onions	115 gm	2.8 kg
Butter or margarine	30 gm	250 gm
Milk and salmon liquor	100 ml	2.5 litre
Breadcrumbs	200 gm	5 kg
Salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm
Lime	1	10
Egg	1	20
Court bouillon

Methods to Prepare:

• Clean and boil salmon in Court bouillon(recipe given below)
• Drain but reverse liquor. Remove bones, skin and flake.
• Melt fat and fry finely chopped onions and celery till tender but not brown.
• Combine all ingredients and mix well.
• Pack in to a well-greased loaf tin.
• Bake in moderate oven at 175 degree celsius (350 degree Fahrenheit) for about 1 hour or until slightly brown.
• Serve with Spanish sauce(recipe given below).

How To Prepare Spanish Sauce

Ingredients	Quantity (For 4)	Quantity (For 100)
Onions	30 gm	680 gm
Celery	115 gm	2.8 kg
Capsicum	50 gm	1 kg
Fat	15 gm	340 gm
Tomatoes	450 gm	11 kg
Salt	to taste	80 - 100 gm
Cayenne	a pinch	10 gm
Refined flour	15 gm	340 gm

Methods to Prepare:

• Melt the fat. Add finely chopped onions, celery and capsicum. Fry till browned.
• Blanch tomatoes and make a puree.
• Add tomato puree to the fried vegetables. Add seasoning and simmer slowly until vegetables are tender.
• Add a small amount of water to the flour. Stir into a smooth paste.
• Add flour mixture to sauce and cook until slightly thick.
• And serve hot.

How to Prepare Court Bouillon

Ingredients	Quantity
Water	1 litre
Carrot (sliced)	60 gm
Bay leaf	1
Parsley stalks	2 to 3
Vinegar	75 ml
Peppercorns	6
Onion (sliced)	60 gm
Thyme	a spring
Salt	15 gm

Methods to Prepare:

• Mix all the ingredients and simmer for 3 hours.
• Strain before using.

Ingredients	Quantity
Water	1 litre
Carrot (sliced)	60 gm
Bay leaf	1
Parsley stalks	2 to 3
Vinegar	75 ml
Peppercorns	6
Onion (sliced)	60 gm
Thyme	a spring
Salt	15 gm

Methods to Prepare:

• Mix all the ingredients and simmer for 3 hours.
• Strain before using.

Ingredients	Quantity (For 4)	Quantity (For 100)
Onions	30 gm	680 gm
Celery	115 gm	2.8 kg
Capsicum	50 gm	1 kg
Fat	15 gm	340 gm
Tomatoes	450 gm	11 kg
Salt	to taste	80 - 100 gm
Cayenne	a pinch	10 gm
Refined flour	15 gm	340 gm

Methods to Prepare:

• Melt the fat. Add finely chopped onions, celery and capsicum. Fry till browned.
• Blanch tomatoes and make a puree.
• Add tomato puree to the fried vegetables. Add seasoning and simmer slowly until vegetables are tender.
• Add a small amount of water to the flour. Stir into a smooth paste.
• Add flour mixture to sauce and cook until slightly thick.
• And serve hot.

Ingredients	Quantity (For 4)	Quantity (For 100)
Eggs	2	50 gm
Gelatine	10 gm	300 gm
Hot water	20 ml	500 ml (about)
Sugar	30 gm	680 gm
Vanilla essence	a few drops	20 ml
Pink and green colouring	as needed	as needed

Methods to Prepare:

• Separate whites and yolks of eggs carefully. Keep yolks aside for sauce.
• Whisk whites very stiffly.
• Add sugar gradually.
• Dissolve gelatine in warm water and drop by drop to the sugar and egg mixture.
• Add vanilla essence.
• Separate in to 3 bowls. Colour one pink, one green, and keep one white.
• Pour in layers in to wet moulds and chill. Serve with chocolate sauce.

Ingredients	Quantity (For 4)	Quantity (For100)
Pomfret	500 gm	12.5 kg
Lime	1/2	6
Forecemeat stuffing	55 gm	1.35 kg
Butter of fat	30 gm	680 gm
Pepper	a pinch	15 gm
Salt	to taste	100 gm

Methods to Prepare:

• Scale and wash fish.
• Fillet from one side but do not detach.
• Remove entrails and centre bone.
• Wash thoroughly.
• Stuff with forecemeat stuffing. Tie. Sprinkle with lime juice and seasoning.
• Melt fat in a baking tray. When hot, put in the fish. Cook at moderate heat till tender.
• Baste frequently.

Ingredients	Quantity (For 4)	Quantity (For100)
Pomfret	500 gm	12.5 kg
Milk	10 ml	250 ml
Seasoned flour	15 gm	225 gm
Breadcrumbs	30 gm	455 gm
Fat to fry (absorption)	55 gm	340 gm
Eggs	1	10
Butter (Maitre d' hotel butter)	30 gm	500 gm
Parsley	1 spring	1 bunch
Lime	1/2	6

Methods to Prepare:

• Clean and fillet pomfret
• Dip in milk. And roll in flour
• Coat with beaten egg and breadcrumbs and deep fry it.
• Serve garnished with Maitre d' hotel butter.
• To make Maitre d' hotel butter, cream butter, add chopped parsley and lime juice. Mix well, set in a cool place and use as required.

Ingredients	Quantity (For 4)	Quantity (For100)
Pomfret or any other small fish like herring	500 gm	12.5 kg
Butter	15 gm	340 gm
Lime	1	12
Pepper	a pinch	15 gm
Salt	to taste	10 gm

Methods to Prepare:

• Wash and clean the fish keeping it whole. Wash again.
• Make gashes on the fish. Season and smear with lime juice. Keep aside for some time.
• Heat the grill. Grill on both sides basting with melted butter.
• When browned on both sides, reduce heat and let the fish cook for 5 to 15 minutes. Serve hot.

Ingredients	Quantity (For 4)	Quantity (For 100)
Cheese	115 gm	2.8 kg
Bengal gram flour	60 gm	1.36 kg
Turmeric	1/8 tsp	10 gm
Chilli powder	1/4 tsp	15 gm
Ginger	a small piece	55 gm
Coriander powder	10 gm	250 gm
Green chillies	10 gm	250 gm
Onions	115 gm	2.8 kg
Tomatoes	225 gm	5.6 kg
Cumin	a pinch	15 gm
Curds	1 tbsp	500 ml
Soda bicarbonate	a pinch	10 gm
Salt	to taste	100 gm
Oil	30 gm	500 gm
Coriander leaves	a few springs	1 bunch

Methods to Prepare:

• Grind together to a fine paste the turmeric, chilli powder and coriander powder.
• Heat oil. Add cumin, chopped onions, green chillies and ginger. Saute.
• Add ground spices and fry.
• Add chopped tomatoes and salt to taste. Simmer, adding a little water if necessary.
• Cut cheese in to cubes.
• Prepare a thick batter with gram flour, soda, salt and water.
• Dip cheese in the batter and deep fry.
• Drain and put in to prepared curry. Cook for a few minutes.
• Add beaten curds. Do not boil after adding curds but mix well.
• Serve hot, garnished with a pinch of finely chopped coriander leaves.

Ingredients	Quantity (For 4 pack)
Eggs	4
Potatoes	910 gm
Margarine	20 gm
Milk	30 - 50 ml
Salt and Pepper	to taste

Methods to Prepare:

• Prepare, cook and mash the potatoes.
• Melt the margarine and beat half of it and the milk into the potatoes.
• Place the potatoes in 7.5 cm deep baking tins. Smooth over the top. Use egg shell to make nests, break an egg into each.
• Sprinkle the rest of the margarine over the top and place in a hot oven until the eggs are cooked and the potato is brown.
• Then serve hot.

Ingredients	Quantity (For 4 pack)
Eggs	4
Margarine	60 gm
Tomato Ketchup, anchovy essence or mayonnaise	1 tbsp

Methods to Prepare:

• Hard-boil the eggs. Cool and shell. Cut in halves and remove the yolk.
• Cream the margarine. Add the yolk and sauce and beat until smooth.
• Pipe the filling into the egg whites.
• Serve with salad.

Ingredients	Quantity
Egg	1
Liquid (milk, tomato, juice or cream)	as needed
Salt	1 tbsp
Pepper	a pinch
Fat	10 gm

Methods to Prepare:

• Beat egg just enough to mix
• Add liquid and seasoning.
• Melt fat in an omellete pan.
• Pour in egg mixture.
• Cook slowly keepin heat low.
• As under - surface becomes set, start lifting it slightly with a spatula to let uncooked portion flow underneath and cook
• When whole mixture is creamy, brown the bottom lightly.
• Fold and remove on to a plate. Serve immediately.

Ingredients	Quantity
Eggs	8
Butter	60 gm
Milk	30 ml
Salt	to taste
Pepper	1/4 tsp
Tomatoes	450 gm
Onions (chopped)	30 gm
Fat	30 gm
Parsley	a few springs

Methods to Prepare:

• Prepare scrambled eggs as per basic recipe.
• Blanch tomatoes. Cut into halves. Remove seeds.
• Chop roughly. Heat fat. Saute onions without discoloring.
• Add the tomatoes and season.
• Simmer over gentle heat till moisture is evaporated.
• Serve eggs in individual dishes. Place a spoonful of tomato in the centre of each dish of egg and a little chopped parsley on top of the tomato.

Ingredients	Quantity (For 4 Pack)	Quantity (For 100 Pack)
Cabbage	450 gm	11 kg
Onions	55 gm	1.35 kg
Tomatoes	2250 gm	5.6 kg
Green pepper	55 gm	1.35 kg
Cold water	590 ml	14.75 litre
Butter	30 gm	680 gm
Refined flour	30 gm	680 gm
Milk	300 ml	7 litre
Cheese	30 gm	680 gm
Paprika	1/8 tsp	10 gm
Salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm

Methods to Prepare:

• Wash and chop vegetables. All the seeds must be removed from the green pepper and it should be rinsed well before chopping.
• Put vegetables in a pan with water, salt and pepper. Bring to boil and simmer for about 15 minutes.
• Prepare a white sauce with butter, flour and milk.
• Add to the vegetable mixture.
• Add cheese and paprika and stir until cheese is melted.

Ingredients	Quantity (For 6 Pack)
Fresh curd	150 ml
Milk	150 ml (1 cup)
Cucumber (large)	1/2
Salt and Pepper	as needed
Tomato juice	150 ml (1 cup)
Cold chicken stock	150 ml (1 cup)
Cream	1 tbsp
Prawns (boiled)	30 gm
Hard - boiled egg (chopped)	1/2
Chopped mint	1 level tbsp
Garlic	1/2 clove

Methods to Prepare:

• Mix the curd and milk and keep them aside.
• Peel and dice the cucumber into 0.5 cm (1/4") cubes and sprinkle with salt.
• Mix tomato juice, chicken stock and cream and add the curd and milk miture along with the diced cucumber.
• Season the soup with salt and pepper, stir in the chopped hard - boiled egg, the prawns and the chopped mint.
• Crush garlic and rub round the inside of a large bowl and pour the soup into it.
• Chill before serving.

Ingredients	Quantity (For 4 Pack)	Quantity (For 100 Pack)
Meat stock	750 ml	17.5 litre
Spinach	250 gm	5.65 kg
Refined flour	30 gm	455 gm
Butter	30 gm	455 gm
Milk	300 ml	7.5 litre
Salt	to taste	80 - 100 gm

Methods to Prepare:

• Clean and wash spinach.
• Cook in stock with salt.
• Rub through sieve when cooked.
• Prepare white sauce using flour, milk and butter.
• Add spinach puree. Reheat and serve.

Ingredients	Quantity (For 4 Pack)	Quantity (For 100 Pack)
Carrots	115 gm	2.8 kg
Cabbage	30 gm	680 gm
Turnip	30 gm	680 gm
French beans	30 gm	680 gm
Ladies fingers	30 gm	680 gm
Onions	15 gm	340 gm
Potatoes	55 gm	1.5 kg
Tomatoes	115 gm	2.8 kg
Garlic	1 flake	10 gm
Fat	30 gm	340 gm
Marmite	1 tsp	55 gm
Parsley	a few spring	3 bunches
Salt	to taste	100 gm
Pepper	a pinch	15 gm
Quaker oats	30 gm	340 gm
Stock or water	890 ml	22 litre

Methods to Prepare:

• Wash, peel and dice carrots, turnip and potatoes.
• Wash and dice cabbage, ladies fingers and french beans.
• Chop onions, garlic and parsley
• Blanch and chop tomatoes.
• Melt fat. Add prepared vegetables except potatoes and tomatoes, chopped onions and garlic. Cover and stew for a few minutes.
• Add tomatoes, potato, stock, chopped onions, garlic and seasoning.
• Cook gently for two hours.
• Add oats. Mix well simmer for 15 - 20 minutes.
• Add marmite mixed in a little stock.
• Remove and serve hot garnished with chopped parsley.

Ingredients	Quantity (For 4 packs)	Quantity (For 100 packs)
Rice	30 gm	680 gm
Butter	30 gm	340 gm
Celery	15 gm	340 gm
Tomatoes	340 gm	8.5 kg
Capsicum	55 gm	1.35 kg
Onions	30 gm	680 gm
Ladies fingers	55 gm	1.35 kg
Parsley	2 springs	3 bunches
Pepper	a pinch	15 gm
Salt	to taste	100 gm
Vegetable or meat stock	720 ml	18 litre

Methods to Prepare:

• Heat half the butter. Brown rice to golden brown.
• Add stock. Bring to boil.
• Chop celery, capsicum (with seeds removed and washed thoroughly) and onions.
• Blanch and mash tomatoes.
• Slice ladies fingers into roundels.
• Heat remaining butter. Fry celery, capsicum and onions. Add tomatoes and bring to boil.
• Pour into rice. Season, simmer covered till rice is tender.
• Add ladies fingers and simmer for fifteen minutes more.
• Serve hot sprinkled with parsley.

Ingredients	Quantity
Crabs	6
Tomatoes (large)	3
Onions	1
Capsicum	1
Bay leaf	1
Ladies fingers	6 - 7
Butter	2 tbsp
Salt	to taste
Pepper	to taste
Boiled rice for garnish	as needed

Methods to Prepare:

• Prepare crabs. Blanch tomatoes and chop. Then chop onions. Cut ladies fingers in to roundels. Remove seeds, wash well. Chop capsicum
• Heat fat . Fry the crabs lightly. Add chopped onions and capsicum. Saute. Add ladies finger and fry for a couple of minutes more.
• Add tomatoes, bay leaf, salt and pepper to taste and about 1 - 1 1/2 litres of water. Cover and simmer for an hour.
• Serve hot, garnished with boiled rice.

Ingredients	Quantity
Chicken	1 large
Cold water	900 ml
Coriander	10 gm
Fennel (grind separately)	5 gm
Tomatoes	500 gm
Onions (sliced)	30 gm
Garlic	2 flakes
Lime juice	as needed
Turmeric	a pinch
Cumin	a pinch
Fennel	1 tsp
Ginger (sliced)	2 pieces
Cinnamon	5 cm (2") piece
Fenugreek	1/4 tsp
Curry leaves	a small spring
Fat	30 gm
Coconut milk	as needed
Salt	to taste

Methods to Prepare:

• Clean and joint chicken and put in to a saucepan.
• Add water and let it simmer for half an hour. Grind together coriander, cumin, turmeric and fennel.
• Add ground ingredients, fenugreek, half the onions, garlic, ginger, cinnamon, curry leaves, tomatoes and salt. Boil until chicken is tender.
• Strain off stock and put back best pieces of chicken into stock.
• Mix remaining ground fennel with coconut milk and add to stock.
• Heat fat and fry remaining onions.
• When nicely browned turn in the prepared stock.
• Add lime juice and salt to taste and let it boil up once.

Ingredients	Quantity
Chicken	1
Garlic	5 gm
Onions	115 gm
Ginger	10 gm
Green chillies	5 gm
Turmeric	1/2 tsp
Lime	1
Chilli powder	1  tsp
Coriander powder	30 gm
Curry leaves	1 spring
Coconut	1
Fat	15 gm
Salt	to taste

Methods to Prepare:

• Wash and joint chicken
• Smear well with chilli powder and salt and set aside. Chop garlic and ginger fine, slit green chillies.
• Grate coconut and make two extractions, the first one thick and the second thin.
• Grind coriander and turmeric to a fine paste. Heat fat. Add garlic, onions, ginger, green chillies and ground coriander and turmeric.
• Fry for 2 - 3 minutes. Add chicken and fry well.
• Add thin coconut milk and simmer till chicken is tender.
• Add thick coconut milk, salt to taste and juice of 1 lime.
• Simmer for 5 minutes more with lid off.

Ingredients	Quantity
Coconut	1/2 (finely grated)
Onions (sliced)	1
Dry chillies	6
Turmeric	a pinch
Green chillies	3
Maldive fish (for dried fish)	1 tbsp
Cinnamon	2.5 cm (1') piece
Lime juice	1/2 lime
Salt	to taste

Methods to Prepare:

• Grind together red chillies and turmeric. Cut green chillies lengthwise.
• Put all ingredients except coconut into vessel.
• Add half teacup water and salt and boil until ingredients are cooked.
• Add coconut. Stir well. Cook for a couple of minutes more and remove.

Ingredients	Quantity
Rice	1 cup
Onions	500 gm
Garlic	2 pods
Dry prawns (roasted and powdered)	1/2 cup
Oil	1/2 cup
Red chillies	1
Lime	1/2
Cooked greens and vegetables	as needed

Methods to Prepare:

• Boil rice. Peel and slice onions and garlic and powder red chillies.
• Fry sliced onions and garlic till brown. and drain.
• Squeeze lime over fried onions and garlic and mix all ingredients with rice.
• Pour in oil and cooked greens and vegetables.
• Mix well and serve hot.

Ingredients	Quantity
Tender tamarind leaves	a handful
Onions (sliced)	500 gm
Garlic (peeled and sliced)	10 pods
Dry prawns	1 cup
Oil	1/2 cup
Groundnut	2 tbsp
Red chillies	6
Salt	to taste

Methods to Prepare:

• Fry and drain onions and garlic. Keep aside. Powder red chillies.
• Roast and powder prawns.
• Keep all ingredients in a plate as for Balachaung. Mix with oil and eat.
• Lathok (Rice Mixture)

Ingredients	Quantity
Onions	350 gm
Green Chillies	1
Lime	1/4
Sesame seeds	2 tbsp
Roasted Bengal gram	2 tbsp
Roasted lentils	2 tbsp
Garlic	2 pods
Grated copra of Fresh coconut	1 tbsp
Dry prawns	1/2 cup

Methods to Prepare:

• Slice garlic and onions fine. Fry in oil till brown. Then drain and keep aside.
• Roast and powder dry prawns.
• Chop chillies fine.
• Arrange each item separately in a plate, with the oil in which onions and garlic were fried in a cup in the centre.

Note: Balachaung is eaten with the fingers, taking a little of each item in a plate and mixing with a little oil.

Ingredients	Quantity
Chicken	1.5 kg
Water	2 - 4 litre
Turmeric	1 tsp
Onions	1 kg
Garlic	4 flakes
Ginger	2 slices
Salt	to taste
Chillies	4
Oil	1/2 cup
Coconut	1 (extract 3 cups milk)
Bengal gram powder	1 tbsp
Noodles	500 gm

Methods to Prepare:

• Clean and joint chicken. Rub with turmeric.
• Cook in 2 - 4 litres of water adding salt to taste till tender. Remove chicken.
• Remove skin and bones. Crack bones and add to simmering stock.
• Pound together 400 gm of onions, garlic, ginger and chillies. Rub over chicken.
• Heat oil in a large pan till it smokes.
• Slice remaining onions and add to smoking oil.
• Fry sliced onions. Add chicken and brown.
• Add strained stock and simmer.
• Make a paste of gram powder and 1 cup water.
• Add to chicken and cook for 10 - 15 minutes.
• Add coconut milk last. Continue for a few minutes more.
• Check for seasoning and serve hot, over boiled noodles.

Accompaniments:

• 4 chopped hard-boiled eggs
• Green onions
• Sliced raw onions
• 3 limes, quatered
• Chilli powder

Ingredients	Quantity
Beef, Pork or Chicken	500 gm
Onions	1
Bamboo shoots	1 tbsp
Soya sauce	1 tbsp
Fat	1 tbsp
Watercress	a little
Sugar	1 tbsp
Stock	as needed

Methods to Prepare:

• Cut meat into extremely thin, small slices. Beat with a wet baton.
• Chop spring onions, bamboo shoots and watercress and brown them in a fat along with the meat.
• Add just enough stock to moisten. Sprinkle with sugar and soya sauce.
• Simmer on a slow fire for 15 - 20 minutes.

How to Serve:

Each person should have a pair of chopsticks and a bowl into which a raw egg has to been broken. This is beaten up with the chopsticks. Each piece of food is then dipped in egg. Then the hot food cooks the egg and the egg cools the boiling food and then eaten.

Ingredients	Quantity
Eggs	4
Dried fish	115 gm
Water	1.8 litre
Soya sauce	1/2 tbsp
Salt	to taste
Ajinomoto (Monosodium glutamate)	1/4 tsp

Methods to Prepare:

• Peel and crush garlic and ginger. Mix with remaining ingredients and spread over spare ribs.
• Marinade for 1 hour
• Bake in a medium oven over a pan of boiling water till tender
• Chop ribs in to 7.5 cm (3 inch) lengths and separate. Serve hot

Ingredients	Quantity
Raw minced chicken or pork	225 gm
Onions (finely chopped)	50 gm
Ginger (finely chopped)	1/2 tsp
Salt	to taste
Refined flour	340 gm
Baking powder	1/2 tsp
Eggs	3
Cornflour	for rolling
Fat	for frying
For sauce
Sugar	4 tbsp
Vinegar	2 tbsp
Tomato sauce	1 tbsp
Cornflour	2 tbsp
Water	1/2 cup
Soya sauce	2 tbsp

Methods to Prepare:

• Sieve flour, backing powder, and salt together. Make a well in centre. Add lightly beaten eggs
• Make a stiff dough using a little cold water if necessary. Sprinkle a pastry board with cornflour and knead dough gently till smooth
• Roll out wafer-thin and cut in 7.5 cm (3") squares. Mix minced meat with other ingredients and place a heaped tsp of mixture in middle of each square.
• Fold crosswise and press edges together firmly, using a little water. Deep fry in smoking fat until deep brown, or boil in soup.
• When fried, serve with a sweet and sour sauce

Methods for Sauce:

• Mix sugar, vinegar, tomato sauce, and water and bring to a boil
• Add cornflour blended with soya sauce and stir on a slow fire until sauce thickens.

Ingredients	Quantity
Noodles	1/2 packet
Chicken	300 gm (shredded)
Shrimps	300 gm
Carrots	200 gm
Salt and Pepper	to taste
Ajinomoto (Monosodium glutamte)	2 pinches
Chicken stock	10 ml
Cabbage	300 gm
Onions	100 gm
Tomato sauce	1/2 a small bottle
Corn starch	30 gm
Oil	10 ml
Oil	for deep frying

Methods to Prepare:

• Boil noodles, drain and deep fry to a crisp brown
• Shred chicken
• Shell and de-vein shrimps
• Cut vegetables into thin long strips
• Heat oil in a pan. Add shredded chicken and saute it and then add shrimps for a few minutes
• Add prepared vegetables. Add chicken stock and seasoning to taste. Add tomato sauce. Thicken with cornflour blended with cold water
• When mixture becomes thick, remove from fire and place on crisp noodles. Serve immediately

Ingredients	Quantity (For 4)
Noodles	400 gm
Cabbage	60 gm
Carrots	60 gm
Ham	60 gm
Shredded chicken	60 gm
Capsicums	60 gm
Spring onions	1/2 bunch
Bean sprouts	60 gm
Salt	5 gm
Soya sauce	1 tsp
Ajinomoto (Monosodium glutamate)	2 gm
Oil	30 ml

Methods to Prepare:

• Boil noodles till soft
• Shred all vegetables
• Shred chicken and ham
• Heat oil in a work and stir fry all vegetables
• Add salt, ajinomoto and soya sauce
• Add noodles, mix well and serve immediately

Ingredients	Quantity (For 4)
Raw breast of chicken (shredded)	85 gm
Chicken stock	1.2 litre
Ajinomoto (Monosodium glutamate)	a pinch
Egg	1
Canned asparagus	8
Salt and Pepper	to taste
Cornflour	30 gm

Methods to Prepare:

• Heat chicken stock, add shredded chicken and asparagus tips
• Add seasoning and ajinomoto
• Blend cornflour with a little cold water and mix with soup
• Bring soup to a boil
• Add beaten egg white and stir well
• When slightly thickened, remove from fire and serve hot

Ingredients	Quantity
Water	1/2 cup
Sugar	2 tbsp
Pulverized coffee	2 tsp

Note: This coffee is made in a cylindrical copper pot with a long handle sold in shops specializing in Mediterranean foods and called "Jezve"

Methods to Prepare:

• Put water in 'Jezve'
• Add sugar and coffee. Stir well
• Place over low flame and cook to a rising boil
• Remove from flame. Pour froth into 2 small coffee cups
• Bring to a boil again and remove from fire
• Pour enough coffee over froth to fill cups and serve hot.

Ingredients	Quantity
Mutton or Lamb	450 gm
Mutton-bones or lamb	1 kg
Carrots	115 gm
Onions	115 gm
Salt	1 tbsp
Water	4 cups
Butter	100 gm
Refined flour	100 gm
Lime	1/2
Egg yolks	3
Melted butter	1 tbsp
Paprika	1 tbsp
Cayenne pepper	a pinch

Methods to Prepare:

• Put meat, bones, peeled onions, scraped carrots, salt into water
• Cook over medium fire in a covered pot until meat is tender (about 3 hours)
• Strain off broth
• Mince cooked meat. Add it to stock and set aside
• Blend butter and flour in a large saucepan over low flame and stir constantly until mixture is light brown (about 3 minutes)
• Add meat stock gradually, stirring constantly
• Simmer for about 5 minutes
• Add lemon juice to beaten egg yolks, then gradually add about 2 ladles of hot stock
• Stir this mixture into soup
• Serve garnished with melted butter to which paprika and Cayenne pepper have been added.