* boil potatoes and keep aside, wash and boil fish in the milk, * grate onion, mash your fish with a wooden spoon and remove bones if it has any, peel boiled potato and grate it onto the fish, mix in the oats, eggs, and spices and mix well. make the cakes to desired size and fry in hot shallow oil. *i _served mine with fresh fried chips and colslow salad.
Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess
1kg beef washed and cut and set aside 3 potatoes steamed /wabilise eceleni( halfway)with one bay leaf 1 big onion 3 tablespoon tomato paste or one sachet 1.5 tablespoon kashmiri Masala (mild) or a mix masala of your choice 1 teaspoon Taj Mahal chilli powder 1 spoon ginger and garlic paste 1 spoon Breyani powder 1 stem curry leaves 2 ripe tomatoes 1 stemchopped mint A few sticks of thyme Pls note- garam masala + coriander powder and tumeric are added to the mixed masala
Method: 1. Heat pot add enough oil to cover base 2. Add onion and cook till golden brown, add breyani spices as onions cook 3.Add Masala and ginger garlic paste, few curry leaves and cook 2mins 4.Add meat and brown also add some salt to taste, turn meat evenly so all peices are coated 5.Add enough water to cover meat not alot 6.Cook 20 mins and add curry leaves chopped mint and some thyme( close pot lid halfway and cook till meat is soft) 7. Add steamed potatoes to curry , let it boil once and lower heat, adjust water according to desire 8.Throw in tomato, simmer for few minutes 9.Add 3 tablespoon or one sachet tomato paste&; to thicken gravy at the end, last 15mins of cooking. DONT ADD SOUP. POTATO, TOMATO AND TOMATO PASTE MAKES A THICK GRAVY.
Recipe Chicken breast Shoulder bacon Salt and pepper Pepperdews (on the pic) Fetta cheese Peppercorns Toothpicks Garlic powder Aromat
Method Cut your breasts wide open then sprinkle with Aromat, salt and pepper, garlic powder and peppercorns then stuff each breast with pepperdews and fetta cheese using toothpicks wrap it together then lastly wrap it with bacon then pan fry for 2minutes before oven grilling. Then put on ur oven for 20 to 25minutes
Cabbage recipe Boil ur cabbage with carrots adding aromat for 4 minutes then remove from stove and then put bit of rama in ur pan then fry peppers for two minutes add garlic powder and salt and pepper then mix with ur cabbage and serve
Mashed potatoes Use soft cooking potatoes peel and dice them and add salt or Aromat while boiling it then when it is soft add three cheese sauce powder and whipping cream then mash it until it is mashed (then use a pipping bag with a nozzle for design )-optional.
Ingredients: Beef cubes Onions Garlic powder Garlic paste Paprika Cayenne pepper Supreme curry powder Babarque sauce 250ml Barbaque tikka sauce 125ml Oil Water 250ml Baby leaves Salt and pepper
Method Fry onions until tender then add garlic powder, bay leaves and garlic paste, then add cayenne pepper, paprika and supreme currypowder let it cook until tender then add water and both babarque sauce and Tikka let it simmer then add meat and reduce heat. Then add salt and pepper for taste let it cook until ur meat is soft then serve
Rice Cook rice the normal way then grate carrot and put parsley.
Ingredients: Serves: 8-12 2 -12 packages of sweet hawaiian rolls (the small dinner roll looking ones) 1 1/2 lbs of virginia ham (NOT honey ham) 12 slices swiss cheese 3/4 cup butter 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce 1 1/2 teaspoons dried onion
Directions:
1 You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy! 2 *I have made these with turkey also and they are good. Not as great as the ham, but they are good.
2 cups warm milk Half cup sugar Half cup melted butter 1packet yeast 5 cups flour 1Tbs baking powder 2Tbs salt
Mix butter,milk,sugar and yeast and set aside for 10minutes.Then add 4 cups flour to the mixture. Set aside for 1 hr until double in size. Add the remaining cup of flour,baking powder and salt and mix. Take out and knead for 10minutes or until well combined. Roll out the dough onto a floured surface. For the filling mix 2Tbs cinnamon,three quarter cup softened butter and three quarter cup of brown sugar. Spread this mixture onto the dough Roll the dough and cut into circles. Bake @180°c for 25-30 minutes
For the frosting 1cup icing sugar,2Tbs butter,cream cheese(optional) &1tsp vanilla. Beat cream cheese and butter until well combined.Add vanilla and then the icing sugar.
3 cups (450g) plain flour plus extra for dusting. 4 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup (250ml) Double/single cream 1 cup (250ml) Lemonade Butter for greasing 2-3 tablespoons milk 2-3 tablespoons sugar (OPTIONAL)
Method 1. Preheat the oven to 190 degrees celicious. Grease a baking tray with butter and set aside. 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the centre, then add the cream and lemonade. Mix to form a soft dough. Turn out onto a lightly floured surface, knead lightly until smooth. 3. Pat or roll dough out to 1 inch thick. Cut scones with a large/medium cutter or water glass, flouring the cutter in between each scone. 4. Arrange the scones so they sit up against one another for (support as they rise). Brush the tops with milk and bake for about 15 minutes, or until they are partially golden.
NB:-TWEAK THE RECIPE TO SUIT YOUR OWN PREFERENCE. YOU CAN ADD SUGAR IF YOU HAVE A SWEET-TOOTH OR USE SELF RAISING FLOUR INSTEAD OF PLAIN AND ADD 1 TEASPOON BAKING POWDER FOR A FLUFFIER RESULT. SPRITE WILL DO TOO.
