Tasty Marshmallow Pudding

Cold Sweet Recipes
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.

Stuffed Baked Pomfret

Fish Recipes
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.

Pomfret Colbert With Parsley

Fish Recipes
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.

Tasty Grilled Fish

Fish Recipes
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.

Cheese Kofta Curry

Cheese Recipes
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.

Yummy Egg Nests

Egg Recipes
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.

Tasty Stuffed Eggs

Egg Recipes
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.

French Omelette

Egg Omellete
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.

Scrambled Eggs With Tomato

Egg Recipes
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.

Cabbage Chowder Soup

Cabbage Soup
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.

Tasty Sundown Soup

Non - Vegetarian Recipes
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.

Cream Of Spinach Soup

Non - Vegetarian Recipes
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.

Scotch Vegetable Soup

Recipes
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.

Tomato Okra Soup

Recipes
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.

Tasty Crab Soup

Crab Recipes
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.

Tasty Mulligatawny

Chicken Recipes
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.

Ceylon Chicken Curry

Chinese Recipes
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.

Tasty Polmallung

Fish Recipes
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.

Lathok (Rice Mixture)

Burma Recipes
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.

Tamarind Lethoka

Burma Recipes
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)

Mok Kya lapphed

Burma Recipes
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.

Chicken Kauswey

Burma Recipes
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

Japanese Suki Yaki

Chicken Recipes
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.

Tamago Suimono

Japanese Recipes
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

Chinese Wontons

Chinese Recipes
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.

American Chop Suey

Chinese Recipes
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

Chinese Hakka Noodles

Chinese Recipes
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

Chinese Asparagus Chicken Soup

Chicken Recipes
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

Rich Turkish Coffee

Coffee Recipes
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.

Tasty Wedding Soup

Mutton Recipes
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.

Armenian Soup

Non - Vegetarian Recipes
Ingredients Quantity
Beef 450 gm
Rice 115 gm
Refined flour 1 tbsp
Butter 1 tbsp
Onions 115 gm
Eggs 2
Water 1.5 lt
Bay leaf 1
Thyme 1 spring
Salt and Pepper to taste
Parsley a little

Methods to Prepare:
  • Wash meat and cut in to fairly small peices
  • Pur into a sauce pan with cold water and teaspoon of salt. Bring to a boil
  • Cover and simmer for one hour, removing scum when it appears
  • Strain soup and return peices of meat to it together with washed rice
  • Add chopped onions fried lightly with butter, a spring of thyme, a bay leaf and salt and pepper to taste
  • Cook gently for 30 minutes, ocassionally stirring rice
  • Remove soup from stove. Add two egg yolks beaten in a little stock and mix well. The soup should be very thick
  • Serve with peices of meat and chopped parsley

Forshmak

Chicken Recipes
Ingredients Quantity
Cooked chicken 500 gm
Mashed potatoes 225 gm
Salted herring (filleted) 1
Sour cream 300 ml
Eggs 2
Onions 115 gm
Butter 2 tbsp
Breadcrumbs 1 tbsp
Tomato sauce as needed
Salt and Pepper to taste

Methods to Prepare:
  • Mince chicken meat and herring together
  • Combine with beaten eggs, sour cream and mashed potatoes
  • Chop anions and fry in half the butter
  • Add to mince mixture along with remaining butter, salt and butter
  • Pass through mincer once more
  • Butter a baking dish, put in mixture, sprinkle with breaccrumbs and bake in a moderate oven for 30 minutes
  • Serve with tomato sauce

Cabbage Dolmas

Beef Recipes
Ingredients Quantity
Cabbage 1/2 kg
Beaf mince 1/2 kg
Butter 50 gm
Pulao rice 50 gm
Parsley 1 bunch
Onions 115 gm
Salt and Pepper to taste
Stock 500 ml
Eggs 2

Methods to Prepare:
  • Mix mince beef with eggs, rice, chopped onions, salt and pepper
  • Loosen cabbage leaves and remove thick vein with a knife
  • Blanch leaves in boiling water till they become soft and pliable
  • Put meet stuff in centre of each cabbage leaf and fold neatly
  • Poach in stock to which butter has been added
  • Cook for a minimum of 20 minutes in stock. See that liquid is almost dried up when cooking ends

Lamb Kebab

Greek Recipes
Ingredients Quantity
Leg of lamb 1 kg
Tomatoes 250 gm
Capsicums 115 gm
Lime juice 1 lime
Salt and Pepper to taste
Skewers

Methods to Prepare:
  • Cut meat from leg of lamb into squares of about 2.5 cm and moisten with lemonm juice. Set aside for 2 - 3 hours
  • Deseed capsicum and cut into squares
  • Slice tomatoes
  • Thread meat, pepper and tomatoes alternately on to skewers
  • Sprinkle with salt and pepper
  • Grill under fierce heat and turn until all sides are cooked
  • Serve with rice

Chicken Risotto

Chicken Recipes
Ingredients Quantity
Cooked chicken (diced) 450 gm
Onions 115 gm
Garlic 1 flake
Mushrooms 115 gm
Chicken Stock 750 ml
Butter 30 gm
Rice 340 gm
Tomatos 250 gm
Carrots 115 gm
Celery 1 stock
Lean ham 30 gm
White wine (if available) 150 ml

Methods to Prepare:
  • Heat butter. Saute chopped onions, garlic, celery and chopped carrots
  • After five minutes, add chopped mushrooms and tomatos (peeled and cut into small pieces)
  • Allow to cook for 5 minutes
  • Stir in diced chicken, chopped ham and wine
  • Increase heat so that dish cooks fast for a couple of minutes
  • Add seasoning. Stir in stock
  • Cover pan and allow to cook slowly for 30 minutes
  • Add rice and cook using more chicken stock if neccesary for cooking rice
  • Finally stir in grated parmesan cheese and a generous amount of butter.

Berenjenas Salteadas (Aubergines Sautes)

Spain Recipes
Ingredients Quantity
Oil 150 ml
Onions 115 gm
Eggplants 1 kg
Stock 1 tbsp
Tomatoes 250 gm
Salt and Pepper to taste

Methods To Prepare:
  • Fry chopped onions
  • When golden brown add eggplants, sliced into large roundels
  • Simmer for 5 minutes. Add stock and blanched and pulped tomatos
  • Season and cover. Simmer slowly till done.

Stuben Kucken

Chicken Recipes
Ingredients Quantity
Spring
Chickens 2
Milk 250 ml
Bread 115 gm
Turnips 115 gm
Eggs 4
Bacon 60 gm
Butter 115 gm
Salt and pepper to taste

Methods to prepare:
  • Clean and truss chicken.
  • Remove liver. Chop and mix with Bread soaked in milk, finely chopped turnips, 2 whole eggs and 2 yolks.
  • Seaon with salt and pepper.
  • Cook mixture to a light brown in butter and stuff chicken with it.
  • Place a piece of bacon over each bird.
  • Tie with a string and roast for about 25 minutes at 175 degree celcius (350 degree Farenheit), basting frequently.

Fish Balls with Spinach

Fish Recipes
Ingredients Quantity
Fish 500 gm
Bread 15 gm
Refined flour 10 gm
Egg 1
Onions 15 gm
Milk 30 ml
Spinach 500 gm
Anchovies a few fillets
Breadcrumbs 20 gm
Salt and pepper and nutmug to taste
Butter 30 gm
Fat to fry

Methods to prepare:
  • Boil fish in bouillon.
  • Bone and skin. Mix with bread soaked in milk and squeezed.
  • Add finely chopped onions sauteed in a little butter.
  • Season with salt, pepper and nutmug.
  • Shape into rissoles.
  • Dip in flour, then in egg and breadcrumbs and deep fry.
  • Drain on absorbent paper and serve garnished with chopped spinach cooked in butter to which some chopped anchovy hass been added.

Chicken Moghlai

Chicken Recipes
Ingredients Quantity
Chicken 1
Onions 200 gm
Ginger 10 gm
Green coriander 1/2 bunch
Turmeric 1 tsp
Cinnamon 3 gm
Garlic 10 gm
Red Chillies (remove seeds) 15 gm
Curds 250 gm
Lime 1
Almonds or Cashewnuts 100 gm
Cardamom 3 gm
Cloves 3 gm
Bay Leaves
Fat 150 gm
Egg 1
Mawa (optional) 50 gm

Methods to prepare:
  • Clean, wash and cut chicken into small pieces.
  • Slice onions, brown them slightly and grind along with ginger, garlic, red chillies and turmeric.
  • Mix half the above masala with beaten curds and apply it to pieces of chicken.
  • Heat fat, add garam masala and fry remaining masala very well till it begins to separate from oil.
  • Add pieces of chicken and fry well till water from chicken also dries up.
  • Add sufficient water to cook chicken and while it is cooking, add half the chopped coriander leaves.
  • When chicken is cooked, add cashew nuts or almond paste and remove from fire. Add lime juice, mawa and before serving mix in beaten egg till it coagulates.
  • Serve hot garnished with the remaining chopped coriander leaves.

Achar Ghosht

Indian Recipes
Ingredients Quantity
Onions (chopped) 200 gm
Cumin 3 gm
Cardamom 2 gm
Cinnamon 2 gm
Cloves 2 gm
Peppercorns 2 gm
Onion Seeds (Kalongi) 2 gm
Fennel (saunf) 2 gm
Tomatoes 250 gm
Cubes of mutton with bones 1 kg
Salt to taste
Fenugreek Seeds 2 gm
Cumin (whole) 2 gm
Mustard Seeds 2 gm
Fat 50 gm

Methods to prepare:
  • Saute Onions in fat. Do not brown.
  • Add cumin. Then add cardamom, cinnamon, cloves, peppercorn (whole), onion seeds and then fennel, fenugreek and mustard seeds.
  • Add mutton and chopped tomatoes and cook on a slow fire with a little water till mutton is cooked and gravy is thick.

Vegetable Jalfraizi

Indian Recipes
Ingredients Quantity
Cauliflower 100 gm
Carrots 100 gm
Green Peas 150 gm
Tomatoes 150 gm
Capsicums 100 gm
Onions 100 gm
Coriander Seeds 2 tsp
Kashmiri Chillies (Without Seeds) 5
Turmeric Powder 1/2 tsp
Garlic 1 pod
Oil 50 ml
Ginger a small piece
Mustard Seeds 1/2 tsp
Salt to taste
Sugar 1/2 tsp
Coriander Leaves a few springs

Methods to Prepare:

  • Clean and cut vegetables
  • Grid Coriander seeds, kashmiri chillies, turmeric powder, ginger, garlic, mustard seeds and half the onions. Set aside.
  • Slice remaining onions and fry to golden brown.
  • Remove and fry ground masala and vegetables.
  • Add fried onions, sugar, salt and a little water.
  • Cook till vegetables are tender and gravy thickened.
  • Garnish with coriander leaves and serve HOT!

Ranchers Fried Chicken

Indian Recipes
Ingredients Quantity For 4
Chicken 4 legs, 4 breasts
Eggs 3
Bread crumbs 250 gm
Salt and Pepper to taste
Oil for frying
Flour 100 gm
Oriental Sauce 150 ml
French fries 400 gm

Methods to Prepare:

  • Season flour with salt and pepper
  • Marinade chicken in Warcester sauce, salt, pepper and mustard
  • Roll chicken in flour until evenly coated
  • Break eggs and beat lightly
  • Dip chicken in egg and then coat with bread crumbs
  • Deep fry Serve with French Fries and Oriental Sauce

Yakhni Stock

Indian Recipes
Ingredients Quantity
For stock
Water 5 litre
Mutton bones as needed
Coriander seeds 150 gm
Ginger (roughly cut) 30 gm
Garlic pods (roughly cut) 30 gm
Onions 50 gm
Black cardamom 15 gm
Green cardamom 10 gm
Mace 5 gm
Bay leaf 10 gm
Cinnamon 10 gm
Cloves 10 gm
Cream 20 ml

Methods to Prepare:

  • Blanch all mutton bones
  • To prepare stock mix all above ingredients and simmer till stock is reduced to 1 litre and add salt
  • Finish off with warm cream

Queen Cakes (eggless)

Baking and Confectionery
Ingredients For 12 cakes
Refined flour 170 gm
Baking powder 3 level tsp
Salt a pinch
Margarine 70 gm
Sugar 55 gm
Golden syrup 1 level tsp
Milk and Water 295 ml
Sultanas 30 gm

Methods to Prepare:

  • Cream margarine and sugar together
  • Add syrup and salt and beat well again
  • Sieve baking powder and flour together and add to creamed mixture with milk and water
  • Stir in cleaned and dried sultanas
  • Put mixture in to greased patty tins
  • Bake at 190 degree Celsius for 20 - 25 minutes, take out and serve

Bran Muffins

Baking and Confectionery
Ingredients Quantity
Bran 50 gm
Flour 50 gm
Baking powder 1/4 tsp
Sugar (castor) 100 gm
Margarine 75 gm
Eggs 2
Orange 1 (juice)
Orange essence 1/4 tsp
Paper cups as needed

Methods to Prepare:

  • Sieve flour with baking powder and mix with bran
  • Cream margarine and sugar till light and fluffy
  • Beat the eggs well and add to creamed mixture then add essence
  • Add a flour mixture a little at a time and fold lightly
  • Add orange juice to get a dropping consistency
  • Spoon in to muffin tins and bake at 375 degree Fahrenheit for 15 minutes
  • Cool and put in to cups and serve

Orange Muffins

Baking and Confectionery
Ingredients For 18 muffins
Refined flour 115 gm
Baking powder 1/2 tsp
Butter of Margarine 85 gm
Sugar 115 gm
Eggs 2
Milk 50 ml
Orange juice 50 ml
Orange rind (chopped fine) 1 tsp

Methods to Prepare:
  • Cream margarine and sugar
  • Blend in beaten egg and orange rind
  • Then sift together refined flour, baking powder and salt
  • Add alternately with milk and orange juice, mixing well each time
  • Fill greased muffin pans and bake at 205 degree celcious (15 - 20 minutes)
  • Take out from oven and serve.

Coffee Jap Cakes

Baking and Confectionery
Ingredients For 9 - 10 Cakes
Egg whites 3
Castor sugar 170 gm
Almond essence 2 drops
Ground cashew nuts 170 gm
Fillings
Icing sugar 115 gm
Butter 55 gm
Coffee essence a little
Icing
Icing sugar 55 gm
Coffee essence as needed
Hot water as needed

Methods to Prepare:

  • Whisk egg whites until stiff
  • Then add sugar and ground cashew nuts in to it 
  • Line Swiss roll tin with oiled paper and spread with mixture 
  • Bakle in center of slow oven gas mark at 3 or 175 degree Celsius electricity till it becomes golden (about 15 minutes) 
  • Take out of oven and mark 18 to 20 small rounds as close to each other as possible to avoid wastage  
  • Return cake to oven and cook for about another 15 minutes 
  • Lift rounds out carefully and return trimmings to oven to brown 
  • Cool and make it to crumbs 
  • Sandwich cakes with butter cream 
  • Coat sides and roll in crumbs 
  • Decorate top with thick glace icing and put pieces of roasted nuts on top and serve

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