200 g yogurt 2 tbsp fruit chutney 1 tbsp lemon juice 2 tsp soy sauce 1/2 tsp chilli powder 1½ tsp cumin seed powder 1 tsp ginger powder 1 tsp Tabasco sauce ¼ cup coconut cream 375 g crunchy peanut butter nMix all the ingredients well and cook on medium heat for 8-10 minutes, stirring […]
1½ kg yogurt 1-2 tsp garlic paste 2 tbsp spring onions, finely chopped 1 tbsp lime juice 1 tbsp malai (cream layer on top of milk) or 2 tbsp cream freshly ground black pepper salt to taste Place the yogurt in a strainer or hang it in muslin to drain the water for approximately 15
200 ml tomato ketchup 3 tsp lemon juice 2 tsp grated horseradish (optional) ½ tsp salt pinch sugar pinch chilli powder ½ tsp fresh garlic, crushed 1 small head lettuce 20 large shrimps (parboiled) Mix the tomato ketchup with lemon juice, horseradish, salt, sugar, chilli powder, and crushed garlic and place in a small serving
225 g cream cheese 50 g mayonnaise (recipe page 115) 2 tbsp sour cream (recipe page 115) 2 tsp paprika 2 tsp curry powder few sprigs parsley, finely chopped 4 sprigs fresh dill, finely chopped or 1 tsp dried dill salt, white pepper to taste Whip the cream cheese and stir in the mayonnaise and
24 spring roll sheets for small samosa 1 large tin corn 1½ large green pepper, finely chopped 1 small green chilli, finely chopped 100 g cottage or cheddar cheese flour and water oil to fry Drain corn, grate cheese, mix with all other ingredients except oil and spring roll sheets. Put a dessert spoonful of
Samosa with cottage cheese and corn Read Post »
1½ kg potatoes 1 tbsp garlic, finely chopped 1 tbsp white cumin seeds 1½ tsp turmeric 1-2 tsp oil 25 g fresh coriander, chopped 25 g small green chillies, finely chopped oil for deep frying salt to taste Batter 125 g besan/gram flour 1 egg salt to taste For the batter mix gram flour, beaten
100 g sevaiyan/vermicelli, fried slightly 6 eggs 4-5 spring onions, chopped 3 tomatoes, chopped ¼ bunch coriander, chopped 3 green chillies, chopped and 2 whole 3 tomatoes, skinned and chopped 1-2 tsp cumin seeds, roasted and powdered ¼-1½ tsp turmeric 100 g peanuts, roasted 1½ tsp chilli powder (optional) 6 stalks curry patta salt Make
1½ kg moong/lentil 250 g spring onions, finely chopped 100 g long green chillies, finely chopped 2 bunches fresh coriander, chopped 4 medium tomatoes, chopped oil for deep frying 1½ tsp baking powder 1 tsp cumin seed powder salt to taste Soak moong in enough water to cover and leave overnight. Strain and discard the
250 g besan/gram flour 3 cups water 3 long dried red chillies, crushed 1 tbsp coriander powder 1 tbsp cumin seed powder 1 medium onion, chopped 4 green chillies, chopped 1 kg yogurt 1 tsp mustard seeds 1½ and ¼ tsp turmeric few stalks curry patta 1½ large bunch coriander leaves 1 tbsp mint leaves
125 g besan/gram flour 100 g buttermilk or yogurt 1 tsp salt ½ tsp baking soda 1½ tsp cumin seeds 3 long green chillies, chopped 12-15 fresh mint leaves, chopped ¼ bunch fresh coriander leaves, chopped 1½ tsp mustard seeds 1-2 stalks curry patta 1 tbsp oil Blend the gram flour with buttermilk or yogurt,
