Top Recipes For You

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

Ingredients	Quantity
Refined flour	225 gm
Margarine	85 gm
Brown sugar	85 gm
Currants	115 gm
Valencia raisins	115 gm
Candied peel	30 gm
Milk	150 ml
Salt	1/4 tsp
Mixed spice	1/4 tsp
Black treacle	1 tsp
Soda bicarbonate	1/4 tsp
Milk	1 tbsp
Vinegar	1 tbsp

Methods to Prepare:

• Rub fat into flour.
• Add salt, spice, peel cut up fine and prepared fruit.
• Mix to a soft dough with milk and treacle.
• Dissolve soda in 1 tablespoon milk.
• Add vinegar and stir at once into mixture.
• Put into a greased tin and bake in a moderate oven at 190 degree Celsius (375 degree fahrenheit)

A wonderful dessert that is fancy and yet simple. The delicious blend of chocolate, strawberries and citrus make this a light after meal delight.

Ingredients	Quantity (For 8)
Silvered Almonds (Toasted)	1 1/3 cups
Butter	1/4 cup
Sugar	3 tbsp
Egg yolk	1
Honey	1/2 cup
Cocoa powder	1/2 cup
Orange zest	1 tsp
Warm water	2 tsp
Strawberries (hulled and sliced)	2 cups
Chocolate chips (semi-sweet)	1/2 cup

Methods to Prepare:

• Process almonds in food processor until finely ground.
• Add butter, sugar and egg yolk. Mix until dough is a ball.
• Chill dough for 1 hour.
• Spray bottom and sides of the tart pan (make sure the bottom is removable)
• Press dough into pan and up the sides. (The dough should be sticky)
• Bake at 350 degrees for 15 minutes or until crust is golden.
• Remove from oven and allow to cool.
• In small bowl mix together honey, cocoa, orange zest, and water.
• Assemble tart:
• Spread honey mixture in bottom of cooled tart shell.
• Arrange Strawberries, in overlapping rings, to cover chocolate.
• Melt Chocolate chips in microwave (about 1 min) .
• Drizzle chocolate over strawberries.
• Refrigerate until ready to serve.