Spices and Recipes

Ingredients:

• 2 cups rice
• 1 1/2 cups grated coconut
• 1 1/2 cups toddy
• 350 gm sugar
• 6 eggs
• 1 1/4 cups prawn balchao
• 1 tbsp butter
• salt to taste

Method:

1. Wash and soak rice overnight.
2. Next morning, grind rice and coconut separately with the toddy, to make a fine batter.
3. Add the salt and sugar and keep aside for 3-4 hours till the batter is well risen.
4. Now beat gently together the 6 egg yolks and only 3 egg whites.
5. Add this to the rice-coconut mixture. Meanwhile line a cake tin 8″ in diameter with greased butter paper.
6. Divide the mixture into 2 equal parts/portions.
7. Put one portion evenly at the bottom of the cake tin. Now spread the prawn balchao over the bottom layer and then cover with the second portion of the rice-coconut mixture evenly.
8. Bake in a preheated oven at 375 F till the Apa de Camarao is risen and golden brown on top.
9. Cool and serve.

Ingredients:

• 1 Packet Noodles
• 1 Onion Sliced
• 1 Capsicum Sliced
• 1 Cabbage Shredded
• 1 Carrot Sliced
• 1/2 cup Beans Chopped
• 2 tbsp Soya Sauce
• 1 tbsp Vinegar
• 1 tbsp Chili Sauce
• Salt to taste
• 1/4 tsp Pepper Powder
• 2 tbsp Oil

Method:

1. Boil Noodles in enough water.
2. Take care do not overcook.
3. Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
4. Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
5. Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don’t break) .
6. Add vinegar, chili sauce and soya sauce and stir fry for a minute.
7. Serve the vegetable chowmein hot.

Note: According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

Ingredients:

• 2 cups Grated Cabbage
• 2 cups Grated Carrots
• 1 Chopped Spring Onion
• 2 Chopped Green Chillies
• 3-4 Crushed Garlic Flakes
• 2 tbsp Corn Starch or Flour
• Oil for deep frying
• 1 tbsp Soya Sauce
• Salt to taste
• 1 tsp Pepper Powder
• 1 tsp Sugar
• A pinch of ajinomoto
• 2 tbsp oil

Method:

1. Mix grated cabbage and carrots and squeeze the water out from them.
2. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped Chillies and little salt to it.
3. Make small balls (like koftas) of the mixture .
4. Heat the oil in a kadai / wok and deep fry the balls till golden brown, drain and keep aside.
5. Now in a separate pan heat 2 tbsp oil.
6. Sauté garlic, green Chillies and spring onions.
7. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
8. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
9. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Ingredients:

• 50 button mushrooms, finely chopped
• 1-2 onions finely chopped
• ¼ cup grated coconut
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• 2 tbsp gram flour
• 2 tbsp semolina
• Salt to taste
• Oil for frying

Method:

1. Mix together the finely chopped mushrooms, onions, chilli powder, turmeric powder, gram flour, grated coconut and salt.
2. Shape into cutlets.
3. Roll in semolina.
4. Heat oil in a frying pan.
5. Fry the cutlets on both sides till light brown.
6. Serve hot with tomato sauce.

Ingredients:

• 1 cup cooked, minced tuna meat
• 1/2 cup powdered coconut
• 1/4 tsp green chilli paste
• 1/4 tsp ginger paste
• 1/4 tsp garlic paste
• 1/4 cup finely chopped onion
• 2 tbsp chopped coriander leaves
• 1 tbsp lemon juice
• 1 egg, beaten
• Salt as per taste
• Oil for shallow frying

Method:

1. Mix all the ingredients
2. Make small patties of the mixture
3. Heat oil in a non-stick pan
4. Shallow fry till golden brown on one side
5. Turn and let it fry till golden brown
6. Serve hot with ketchup and hot coffee