Top Recipes For You

Ingredients	Quantity
Refined flour	55 gm
Sugar	55 gm
Egg	1
Shortening	55 gm
Baking powder	1/4 tsp
Milk	15 ml
Raisins	30 gm

Methods To Prepare:

• Wash, pick stone and dry raisins.
• Sieve flour with baking powder.
• Cream butter and sugar till light and fluffy
• Beat eggs and add gradually beating mixture all the time.
• Add raisins. Add flour and mix lightly using milk if necessary to get soft dropping consistency.
• Bake in paper cases at 205 degree celcious (400 degree farenheit) for 15-20 minutes

Ingredients	Quantity (For 12 boats)
Refined flour	100 gm
Cocoa	15 gm
Baking powder	1/4 tsp
Butter	60 gm
Eggs	2
Milk	if necessary
Sugar	115 gm
Vanilla essence	a few drops
For Icing:
Icing sugar	115 gm
Butter	55 gm
Colouring and flavoring	as needed

Methods to Prepare:

• Sieve the flour, baking powder and cocoa together twice.
• Cream butter and sugar. Beat eggs and add eccence and beat into mixture gradually.
• Fold in dry ingredients and milk if necessary.
• Grease and flour boat tins well and half fill with mixture.
• Bake in hot oven at 190 degree to 205 degree Celsius (375 degree to 400 degree Fahrenheit approx) for 15 - 20 minutes and cool.
• Prepare icing in two colours. Spread with one colour, pipe other colour with a writing nozzle.

Ingredients	Quantity
Peanut butter	1/2 cup
Agave	1/4
Dried blueberries	1 cup
Almond flour	1 cup
Sea salt	1/4 tsp
Dried coconut	1/2 cup
Walnuts(chopped)	1/2 cup
Pumpkin seeds	1/2 cup
Baking soda	1/2 cup
Coconut oil (melted)	1/4 cup

 Methods to Prepare:

• Place almond flour, coconut, salt, and baking soda into a large bowl and mix.
• Add the rest of the ingredients and mix well.
• Oil an 8 x 8 pan with coconut oil and press the mixture firmly into the base.
• Bake at 350 degrees for 18-20 minutes.
• Cool in the fridge for at least an hour before cutting to give them time to set. Serve chilled.

Ingredients	Quantity
Refined flour	450 gm
Toddy	200 ml
Fat	30 gm
Salt	a pinch
Sugar	30 gm
Egg	1
Fat for frying	300 gm

Methods to Prepare:

• Sieve flour and add salt. Add toddy and beaten egg.
• Add sugar and melted fat (30 gm) and knead well.
• Keep aside for one hour to prove. After some time knead again and divide dough into 25 small balls.
• Round them out and place in a greased and floured tray. Then keep aside again for 1 hour (till it doubles in size).
• Fry in hot smoking fat.

Note: If toddy is not available, you can add 1 tsp of yeast to 200 ml of lukewarm water and make in the same way. Toddy gives a unique flavour and taste.

Ingredients	Quantity
Meat (finely chopped)	500 gm
Eggs (hard-boiled)	4
Egg for binding	1
Cardamoms	a few
Cloves	a small pinch
Cinnamon	1 piece
Onions	50 gm
Green chillies	1
Salt	to taste
Fat to fry (absorption)	30 gm
Seasoned flour to coat boiled eggs	to taste

For Curry

Tomatoes	500gm
Turmeric	1/2 tsp
Chilli powder	1 tsp
Green Chillies	1
Garam masala	a small pinch
Onions	115 gm
Garlic	2 flakes
Fat	15 gm
Salt	to taste
Coriander leaves	a few springs

Methods to Prepare:

• Mince meat finely, add beaten egg.
• Add finely chopped green chillies, onion, powdered cardamom, cloves and cinnamon and salt.
• Dip eggs in seasoned flour, coat with minced meat mixture and deep fry.
• Meanwhile heat fat for curry, add sliced onions and saute. Add finely chopped garlic, turmeric and red chilli powder.
• Add pureed tomatoes and salt and let it simmer. Add garam masala. Drop the koftas one by one into the gravy and simmer for about 30 minutes.
• Cut the koftas into 2 halves and let each piece float in the gravy with yolk side up. Finally garnish with coriander leaves and serve hot.

Ingredients	Quantity
Lobsters (Large)	2
Lobster Meat	500 gm
Red chillies	10 gm
Garlic	10 gm
Ginger	10 gm
Cumin	1 tsp
Mustard seeds	1 tsp
Turmeric	a large pinch
Tomatoes	250 gm
Bay leaf (for flavor)	1
Cloves	2
Cardamom	2
Peppercorns	5
Onions	150 gm
Oil	50 ml
Salt	to taste

Methods To Prepare:

• Grind together red chillies, garlic, ginger, cumin, mustard seeds, turmeric, peppercorns, cloves, cardamom and onions.
• Heat the oil, add bay leaf and fry ground spices till oil floats on top.
• Then put in lobster meat and chopped tomatoes.
• Add salt. Cook slowly without water till done.
• If necessary, sprinkle little water and serve water.

Ingredients	Quantity(For 10)
Large prawns	1 kg
Coconut	1/2 (extract milk twice)
Brinjal	200 gm
Pumpkin	200 gm
Garam masala	1 tsp
Salt	to taste
Oil	50 ml
Onions	2
Green chillies	12
Ginger	12.5 cm (1") piece
Garlic	10 cloves
Coriander leaves	5 springs
Coriander seeds	2 tbsp
Turmeric	a pinch
Cumin	1/2 tsp

Methods to Prepare:

Slice onions, 6 green chillies, ginger and 4 cloves and garlic. Grind to a smooth paste with water, cumin, coriander seeds, turmeric, 6 cloves garlic, 6 green chillies, and coriander leaves.

Steps to Prepare:

• Shell the vein and wash prawns in several rinses of cold water.
• Heat oil. Add sliced onions and saute. Add remaining sliced spices.
• Fry well. Add prawns and fry. When prawns change colour, add ground spices and the water used for grinding. Cook till oil floats on top.
• Add cut brinjal and pumpkin. Add second extract.
• Now add the first extract of coconut milk and garam masala powder. Bring to a boil and remove.

We all know that fruits and vegetables are essential parts of a healthy diet. The vitamins and nutrients from them helps make the body stronger and can boost the immune system. Each fruit and vegetable has its own natural properties that are beneficial. For instance, a tomato has antioxidant properties that help cleanse the body of toxins and free radicals. It is great for preventing cancer too.

You can easily find fruits and vegetables in the grocery store. But how do you choose the good ones from the bad ones? Read on for some great tips.

Tips for Finding Good Produce:

Fruits:

Oranges- Good oranges are firm, heavy and have a smooth texture. Do not buy oranges that are lightweight, dull, spongy, and have a rough texture.

Peaches- Good peaches are firm and plump. It should be white or yellow in color with a red blush. Do not buy peaches that are very cushiony or shrivelled.

Grapes- Good grapes are tender, plump, firmly attached to the stems and have a slight amber blush (green grapes). Bad grapes are brown in color, have a wrinkled surface and brittle stems.

Apricots- Good apricots have a uniform golden color and they are firm. Do not buy apricots that have a pale yellow or greenish color. Bad apricots can be very soft or very hard.

Cherry- Good cherries have new looking stems and a smooth and shiny surface. Bad cherries have dried steams and dull surfaces. Cantaloupe- Good cantaloupes have a delicate aroma, yellowish skin and a thick texture on the rind. Do not buy cantaloupes with a sweet and pungent aroma as well as those with a soft rind.
Watermelon- Good watermelons are symmetrical in shape and have a cream-colored underside. Do not buy watermelons with cushiony spots.

Vegetables:

Broccoli- Good broccoli is firm, have closed florets and have a deep green color. Do not buy broccoli that are yellow in color, with open florets and water-soaked spots.

Asparagus- Good asparagus have closed tips and straight green stalks. Bad asparagus have open tips and the stalks are curved. Bell Pepper- Good bell peppers have bright and glossy skin. They are firm and thick while bad bell peppers have soft spots and shrivelled surfaces.

Carrots- Good carrots are firm and have a bright orange color. Bad carrots have a rough texture, soft and have green roots.

Tomato- Good tomatoes are plump, smooth and have a rich red color. Bad tomatoes look shrivelled and have blemishes.

Now that you know how to choose good produce, you will spend your money wisely. Do not rush choosing good produce though, take your time and make sure you buy the best, it will be worth it.

Ingredients	Quantity
Pomfret	500 - 600 gm
Salt	to taste
Lime	half
For Stuffing
Coconut	half
Green chillies	6
Onions	1
Coriander leaves	half bunch
Lime	half
Garlic	2 cloves
Ginger	1/2"
Cumin	1 pinch
Salt	to taste
Fat	30 gm

Methods to Prepare:

• Remove and clean the scales and fins of Pomfret. Slit belly and remove intestines and black membrane
• Remove center bone by filleting from belly side only.
• Apply salt and lime juice and wash well several time in cold water.
• Grind together the ingredients listed above for stuffing and then stuff fish, keep a little aside to apply all over the fish.
• Stitch open ends or tie with a string.
• Apply grounded paste over the fish and put into baking tin with melted fat and keep in a over at 175 degree Celsius(350 degree Fahrenheit)
• Baste frequently and turn once during the cooking process.
• Remove string and serve hot with green salad (W38XFJAZFEQ5)

Ingredients	Quantity
Tomatoes	4
Onions	225 gm
Green chillies	10 gm (2-3)
Cumin	a little
Salt	to taste
Fat	10 gm
Cornflour	1 tbsp
Milk	1 tbsp
Breadcrumbs (fresh)	1 tbsp
Eggs (hardly boiled)	4

Methods to Prepare:

• Heat fat and fry cumin. When the seeds crackle add chopped chillies, onions and skinned tomatoes
• Add salt to taste and cook for on a very slow fire till the vegetables are cooked and dry.
• Add the corn flour blended with milk. Stir until it thickens
• Add eggs (finely chopped) and then the bread crumbs.
• Put into a mould rinsed with cold water and refrigerate.
• When set, serve with a salad

Ingredients	Quantity
Ripe bananas	6
Salt	to taste
Sour lime	2
Spices (black salt, cumin, mango powder, pepper powder, cloves, cardamom and chilli powder)	1 tbsp

Methods to Prepare:

• Peel and slice bananas
• Mix with the powdered spices moistened with lime juice
• Add salt to taste and serve

Ingredients	Quantity
Butter	170 gm
Almonds	170 gm
Sugar	170 gm
Egg yolks	2
Double cream	300 ml
Almonds	170 gm
Milk and Rum (mixed)	150 ml
Sponge Cake (made with sugar, eggs and flour without fat)	1

Methods to Prepare:

• Chop almonds very fine and roast them by putting little sugar in a frying pan and tossing almonds in it until they are slightly brown
• Cream butter and sugar and beat in almonds rum and egg yolks
• Cut cake into 3 flat sections, soak each in a mixture of rum and milk
• Put a layer of cake followed by a layer of filling into a cake tin of the same size
• Repeat these layers and cover with a final layer of cake
• Leave in a very cold place and leave for 12 hours
• Turn out before serving and cover with whipped cream

Ingredients	Quantity (For 4)
Egg yolks	1
Milk	150 ml
Sugar	10 gm
Salt	a pinch

Methods to Prepare:

• Beat egg yolks. Add sugar and salt.
• Pour hot milk over. Stir well.
• Pour into a double boiler and cook till thick

Ingredients	Quantity(For 4)
Gelatine	15 - 20 gm
Lime	0.50
Egg whites	2
Pineapple (tinned)	225 gm
Sugar	45 gm
Water and pineapple juice	300 ml

Methods to Prepare:

• Dissolve gelatine in the liquid. Add sugar and lime juice and allow to cool.
• Dice pineapple
• Whisk egg whites till stiff in a large bowl and add the liquid gradually and continue whisking till mixture starts to set.
• Add two-thirds of the pineapple and whisk well together.
• Pile at once into a glass dish and decorate with remaining pineapple.
• Serve with custard sauce