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SPICED SEER FRY

Ingredients:
Seer fillets - 1 kg
Flour  - 2 tbsp
Corn flour - 1 tbsp
Vinegar - 3 tbsp
Tomato puree - 1/2 cup
Chilli sauce - 2 tbsp
Soy sauce - 1 tbsp
Eggs  -4
Salt to taste

Method:

Put all the ingredients except egg and fish into a large bowl and mix well.Then beat the eggs well and add to the mixture. Remove excess moisture from fish and marinate the fish in the above mixture for 2 hours.Heat oil for deep frying; stir fish in the marinade and deep fry until golden brown.Remove fish and keep warm.Heat 4 tbsp of oil in another pan; simmer on very low flame and pour in the marinade mixture.Keep stirring until thick.Remove from flame and pour over fried fish.Serve hot.
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SWEET OATS LASSI

Ingredients:
Low fat curd - 100 gms
Quaker oats - 1 tbsp (roasted and powdered)
Water - 1 cup
Sugar - 1 tsp
Ice cubes 

Method:

Blend curd, sugar and oats in a blender until smooth.Add water and blend once. Add crushed ice cubes if needed.Pour into tall glasses and serve chilled.

MASHED POTATO WITH SAUTEED CABBAGE

Ingredients:
Potatoes - 1 kg
green cabbage - 300 gms (shredded)
Double cream - 120 ml
Butter - 60 gms
Oil - 2 tbsp
salt and pepper to taste.

Method:

Peel the potatoes and boil them till tender. Drain excess water and mash the potatoes.Heat oil in pan; add shredded cabbage and saute for 8-10 minutes, until soft and a bit browned.Combine cream and butter in a small saucepan and heat over medium heat until the butter is melted and the cream is hot.Stir the mashed potatoes in creamy mixture by thirds.Stir in the cabbage.Season to taste with salt and pepper.

COLD BLUEBERRY SOUP

Ingredients:
Frozen wild blueberries - 450 gms
Fresh ginger - 12 gms (finely chopped)
Plain yoghurt - 250 gms

Method:

Put the blueberries and the ginger in a 2 litre pot and add 475 ml of water.Cook over medium heat for 15-20 minutes.Remove from the heat and puree with an immersion blender or in a regular blender.Stir in the yoghurt and chill for at least one hour.Serve in chilled bowls.

CREAM CHEESE CHOCOLATE CAKE

Ingredients:
Cream cheese - 125 gms
Butter - 60 gms
Castor sugar - 110 gms
Brown sugar - 100 gms (firmly packed)
Egg - 1
Walnuts or pecans - 60 gms (chopped)
Milk - 180 ml
Plain flour - 150 gms
Self raising flour - 50 gms
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp

Method:

Grease deep 20 cm round cake pan, line base with baking paper.Beat cheese, butter, sugars, egg in medium bowl with electric mixture until light and fluffy.Stir in nuts, milk and sifted dry ingredients, in two batches.Spread mixture into prepared pan.Bake in moderate oven about 50 minutes.Stand cake in pan 5 minutes; turn onto wire rack to cool.

SHERRID PEACHES

Ingredients:
Cream sherry or port - 1/2 cup
Sugar - 1/4 cup
Apricot preserves - 2 tbsp
Lemon juice - 1 tbsp
Ground cinnamon - 1/8 tsp
Dash of ground cloves
Dash of salt
Peaches - 6 (peeled, halved and pitted) (700 gms)

Method:

Stir together cream sherry or port, sugar, preserves, lemon juice, cinnamon, cloves and salt; set aside.Tear off six 10 * 18 " pieces of heavy duty foil. Fold up sides of each piece of foil, using fist to form pouches.Pour about 2 tbsp of sherry mixture over the peaches in each pouch, fold edges of foil to seal securely.Grill over medium coals till heated through, 15-20 minutes.

MEXICAN CHICKEN

Ingredients:
Vegetable oil - 3 tbsp
Chicken - 1. 5 kg (cut into 8 small joints)
large onion- 1 (peeled and finely chopped)
Garlic cloves - 2 (peeled and finely chopped)
Strong chilli powder - 1 tbsp
Rice - 75 gms
Chicken stock - 340 ml
Salt - 1/2 tsp
Pinch of black pepper
Tomatoes - 3 (peeled and chopped)
Stuffed olives - 2 tbsp (sliced)

Method:

Heat the oil in a large, heavy frying pan over moderately high heat.Add the chicken and cook, turning the pieces once or twice, until well browned - about 10 minutes.Add the onion, garlic and chilli powder and stir to mix. Reduce the heat to moderate and cook for 5 minutes.Add the rice, chicken stock, salt and pepper, and cook, covered, for 25 minutes.Add the tomatoes and olives, and stir.Cover and cook 5 minutes longer. Tilt the pan, skim the fat from the juices and serve.