Top Recipes For You

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.