Top Recipes For You

Ingredients	For 4	For 100
Pomfret or sole	500gm	12.5 kg
Margariine	20 gm	500 gm
Refined flour	20 gm	500 gm
Milk	300 ml	7.5 litre
Bayleaf	1	5 gm
Mace	1 blade	2 - 3 gm
Salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm
Cayenne pepper	a pinch	15 gm
Cream (optional)	20 gm	500 gm

Methods to Prepare:

• Clean, fillet and skin fish.
• Season fillets and roll up with the skinned side inside.
• Cook in greased baking tins covered with greased paper for about 15 minutes.
• Infuse the milk with the bones, while skin, bayleaf and mace.
• Strain the milk and prepare a sauce using margarine, flour and infused milk.
• Dish the fillets, Coat with sauce and garnish with chopped parsley and cayenne pepper.

Ingredients	Quantity
Sugar	85 gm
Eggs	4
Orange juice	1 orange
Castor sugar	10 gm
Rum	2 tbsp
Orange peel	a little
Refined flour	85 gm
Butter	60 gm
For Icing
Icing sugar	115 gm
Orange juice	as needed

Methods to Prepare:

• Cream 3 eggs yolk and sugar till light and fluffy.
• Add 1 whole egg, orange juice, castor sugar well rubbed with orange peel and rum. Beat thoroughly.
• Fold in flour and warmed butter. Add stiffly beaten whites of 3 eggs.
• Pour in to a buttered tin and cook at 175 degree celcius (about 350 degree fahrenheit) for 30 - 40 minutes. When cold coat with icing.

For Icing:

• Add warm orange juice gradually ti icing sugar and keep on beating. When thick pour over cake.

Ingredients	Quantity
Fresh haddock	1 kg
Butter	60 gm
Refined flour	15 gm
Small mushrooms	115 gm
Chopped parsley	1/2 tbsp
Minced onions	2 tbsp
Capers	1 tbsp
Lime	1/2
Mustard	1/2 tsp
Meat extract	1/2 tsp
Water	150 ml
Salt and pepper	150 ml

Methods to Prepare:

• Cut haddock into medium-sized pieces. Rub with salt, coat with parsley and set aside for 30 minutes.
• Mix butter, flour and mustard to a stiff paste.
• Stir in meat extract, water, lime juice and pepper and add to paste.
• Pour a little of this sauce into a casserole.
• Lay fish and sliced mushrooms in sauce.
• Sprinkle with onions and capers.
• Cover with rest of sauce. Place a piece of buttered papper over casserole and put on the lid.
• Stand casserole in a large pan of boiling water and cook for 30 - 35 minutes.

Ingredietns	Quantity
Ladies finger	1 kg
Parsley	3 springs
Onoins	250 gm
Tomatoes	750 gm
Butter	30 gm
Thyme	2 springs
Bay leaf	1
Capsicum	1
Water	3 litre
Salt and Pepper	to taste

Methods to Prepare:

• Wash ladies fingers, slice thin
• Chop onions and tomatoes. Melt butter, add onions and fry. Add ladies finger and toss lightly
• Add tomatoes and herbs, simmer for 10 minutes.
• Add seasoning, hot water and finely chopped capsicum (remove seeds). Simmer for 1 1/2 hours.
• Serve with croutons of fried bread.

Ingredients	Quantity
Crushed ice	1/2 glass
Lemon chunks	6 to 7
Powdered sugar	2 tsp
Mint leaves	8 to 10 leaves
Dash of lime juice	1 tsp (approx)
Dash of salt	as needed
Soda	to top
Old fashioned glass	to serve

Methods to Prepare:

• Mix powdered sugar, salt, lemon, chunks and mint leaves in a glass.
• Slightly crush the above mixture in the glass.
• Fill 3/4 of the glass with crushed ice add a dash of lime juice.
• Top it with soda.
• Serve chilled.

Ingredients	For 4	For 100
Pomfret	500 gm	12.5 kg
Lime	1/2	6
Forcemeat stuffing	55 gm	1.35 kg
Butter or 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 entails and centre bone.
• Wash thoroughly.
• Stuff with forcemeat and 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 and then serve.

Ingredients	Quantity
Plums	250 gm
Sugar	1/3 cup
Zeera powder roasted	1 tsp
Salt	to taste
Black pepper	1/4 tsp

Methods to Prepare:

• Make slits on each plum, put them in heavy bottom pan with 1/2 cup water and 1/3 cup of sugar.
• Cook till they are soft.
• Strain the pulp through fine sieve.
• Mix 2 1/2 cups of water, zeera powder, salt and pepper with the above mixture.
• Chill it and serve.

Ingredients	For 4	For 100
Eggs	4	100
Chilli powder of Cayenne pepper	a pinch	55 gm
Salt	to taste	100 gm
Margarine	15 gm	340 gm

Methods to Prepare:

• Hard-boil eggs, put in cold water, shell and cut into halves.
• Heat fat. Add chilli powder and salt.
• Remove from fire and toss eggs in the pan.

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 (chilled)	1 cup
Crushed ice	to serve

Methods to Prepare

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

Ingrdients	For 4	For 100
Fish	500 gm	12.5 kg
Shrimps(cleaned) or Anchovy essence	115 gm	2.8 kg
Cayenne pepper or chilli powder	a pinch	15 gm
Lime juice	1/2 lime	6 limes
Salt	to taste	100 gm
Refined flour	30 gm	340 gm
Butter	30 gm	340 gm
Milk	150 ml	3.75 litre
Eggs	1	12
Breadcrumbs	30 gm	340 gm
Fat to fry (absorption)	30 gm	340 gm

Methods to Prepare

• Boil and flake fish.
• Clean, boil and chop shrimps.
• Make a panada with flour, butter and milk.
• To the panada add fish, shrimp and seasoning. Turn out on to a plate and cool. Add lime juice.
• Divide into even portionss. From into croquette shapes on floured board.
• Coat with egg and toss in breadcrumbs.
• Deep fry in hot fat. Drain on absorbent paper. Serve hot.

Ingredients	For 4	For 100
Eggs	4	100
Yolk of egg	1/2	12
Pepper	a pinch	15 gm
Salt	to taste	100 gm
Breadcrumbs	30 gm	680 gm
Cheese	55 gm	1.36 kg
Mustard	1/2 tsp	55 gm
White Sauce
Margarine	30 gm	680 gm
Refined Flour	30 gm	680 gm
Milk	295 ml	7 litre

Methods to Prepare:

• Hard boil eggs and pit in to cold water.
• Grate cheese and prepare sauce.
• Add cheese, mustard and seasoning to the sauce.
• Stir in the yolk of egg. Keep warm.
• Shell eggs, slice the 3 eggs and keep a few for decoration.
• Put sliced egg in a hot dish. Pour cheese sauce over.
• Sprinkle bread crumbs over. Keep under a grill for a few minutes.
• Serve hot garnished with parsley and slices of eggs cut into half.

Ingredients	Quantity
Semolina	375 gm
Soft sugar	115 gm
Butter	180 gm
Cashewnuts	375 gm
Egg yolks	12
Egg whites	3
Rose water	15 ml
Honey	45 ml
Grated nutmeg	1
Lemon rind	as needed
Powdered cinnamon	a little
Vanilla	2 tsp

Methods to Prepare:

• Soften butter with semolina and set aside in a warm oven for a few minutes.
• It should not be oily. Butter should be well soaked into semolina.
• Cream egg yolks with soft sugar unti very light.
• Add all the the spices and essence, add semolina and butter mixture.
• Add cashewnuts minced or finely chopped.
• Pour into a cake tin lined with 2 layers of paper and bake at 150 degree celcious (300 degree farenheit approx.) until done.
• If a nice crust is desired, sprinkle a thin layer of icing sugar and serve.

Ingredients	Quantity
Dates	450 gm
Soda bicarbonate	1 tsp
Warm water	200 ml
Soft sugar	225 gm
Butter	170 gm
Refined flour	225 gm
Eggs	4
Chopped Walnuts	115 gm
Baking powder	1 1/2 tsp
Vanilla	2 tsp

Methods to Prepare:

• Wash, stone, chop and soak dates in water mixed with soda bicarbonate, overnight.
• Chop walnuts. Sieve flour with baking powder.
• Cream butter and sugar till light and fluffy.
• Beat eggs seperately and add gradually to mixture, beating well.
• Add essence, fold in flour alternating with dates.
• Put into lined tin and bake at 150 degree celcious (300 degree farenheit) for about 45 minutes.

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.