Top Recipes For You

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.