SUGAR BROWN POTATOES

Ingredients:
Small new potatoes - 500 gms
Salt
Castor sugar- 50 gms
Butter - 50 gms

Method:

• Cook potatoes in boiling salted water until just tender. Drain and keep hot.
• Place the sugar in a heavy based saucepan and melt over gentle heat, stirring, until light brown.
• Add the butter and stir until melted.
• Add the potatoes and toss to coat with the sugar and butter mixture.
• Serve hot.

ORANGE ICE LOLLIES (POPSICLES)

Ingredients:
Orange juice - 300 ml (sweetened)
Powdered gelatine - 1 tsp
Hot water - 6 tbsp

Method:

• Dissolve the gelatine in the hot water, then stir in the orange juice.
• Pour into popsicle moulds or ice cube trays with dividers and freeze until mushy.
• Insert a wooden stick into each lolli and freeze until firm.

CORN BREAD

Ingredients:
Yellow cornmeal - 250 gms
Castor sugar - 1 tsp
Lukewarm water - 250 ml
Dried yeast - 7 gms
Salt - 1 1/2 tsp
Oil - 2 1/2 tsp
Flour - 225 gms

Method:

• Stir the sugar into the water, sprinkle the yeast over the surface and leave until frothy.
• Mix together the cornmeal, salt and oil in a bowl.. Sift in half the flour.
• Make a well in the centre and add the yeast mixture. Mix well together, then turn out onto a floured surface.
• Knead in the remaining flour and continue kneading until the dough is smooth and elastic.
• Form into a large round and place in a greased 9" round cake pan.
• Cover and leave to rise in a warm place until doubled in bulk.
• Cook in preheated moderate oven for 40 minutes or until golden.
• Cool on a wire rack.

MADELEINS

Ingredients:
Self raising flour - 100 gms
Butter - 100 gms
Castor sugar - 100 gms
Eggs - 2 (lightly beaten)
Salt -  pinch

For the Decoration:
Apricot/ Raspberry jam - 4 tbsp
Desiccated coconut - 75 gms
Glace cherries
Angelica

Method:

• Sieve flour and salt together. Cream fat and sugar until light and fluffy, then beat in eggs one at a time.
• Fold in dry ingredients with a metal spoon and mix thoroughly.
• Half fill 18 well greased dariole tins.
• Bake in the centre of a hot oven for 12 minutes, or until firm and golden brown.
• Remove from tins and cool on a wire tray.
• Heat the jam gently to soften and beat out any pieces of fruit.
• Insert a fork into the base of the cakes and spread the jam over the sides and top.
• Put the coconut on to a flat plate or a sheet of grease proof paper.
• Roll the cakes in the coconut and press firmly on to the sides with a palette knife.
• Do not put too much coconut on the top of the cakes. Remove the fork.
• Decorate each cake with a glace cherry and two diamonds of angelica.

GENOESE FANCIES

Ingredients:
Self raising flour - 75 gms
Castor sugar - 75 gms
Vanilla essence - few drops
Butter - 25 gms
Eggs - 3
Apricot jam - 4 tbsp
Water - 2 tbsp

For Decoration:
Icing sugar - 200 gms
Water - 2 tbsp
Cocoa - 1 tsp
Pink food colour
Coloured cake decorations

Method:

• Whisk the eggs and sugar together over a basin of hot water until the mixture leaves a trail from the whisk.
• Fold in the sieved flour and add vanilla essence.
• Slightly melt the butter and fold in gently. 
• Pour the mixture into a well greased swiss roll tin, and bake in a moderately hot oven for 30 minutes.
• Turn out and cool on a wire tray.
• Sieve the icing sugar well and divide into three. Sieve the cocoa into one and add the pink colouring to another.
• Add water to all three gradually and beat each to a coating consistency.
• Cut the cake into shapes with biscuit cutters or with a sharp knife.
• Heat the jam with the water for the glaze and sieve.
• Brush each shape with glaze on a wire tray.
• Spoon the icing over each individually varying the colours.
• Decorate as liked.

COFFEE ICE CREAM

Ingredients:
Eggs - 2 (separated)
Icing sugar - 50 gms
Coffee essence- 2 tbsp
Double cream - 240 ml

Method:

• Whisk egg whites until very stiff, then gradually whisk in icing sugar.
• Whisk egg yolks and coffee essence together and whisk gradually into egg whites.
• Lightly whip cream and fold into coffee mixture.
• Pour into 700 ml ice cube tray or shallow tin and freeze.
• This ice cream does not need any further beating.

Note:

•   It is best to turn the refrigerator to coldest setting one hour before freezing ice cream. Turn back to normal setting once ice cream has frozen.

BANANA COLADA

Ingredients:
Banana - 1/2 (sliced)
Cream of coconut - 1/2 ounce
Dark rum - 1 1/2 ounces
Pineapple juice - 4 ounces
Whipped cream - 1 ounce

Method:

• Put the rum, banana, cream of coconut and pineapple juice into a blender.
• Add crushed ice and blend well.
• Pour into a tall glass and top with whipped cream.
• Garnish with a banana slice.

CANADIAN COFFEE

Ingredients:
Canadian whisky - 1 1/2 ounces
Sugar - 1 tsp
Strong black coffee - 6 ounces
Whipped cream - 1 tbsp

Method:

• Mix the whisky, coffee and sugar in a mug.
• Top with the whipped cream.

ROSTI

Ingredients:
Potatoes - 5 (boiled)
Butter - 3 tbsp
Vegetable oil - 1 tbsp
Freshly ground pepper - 1/2 tsp
Salt to taste

Method:

• Peel and mash the potatoes.
• Heat oil and melt the butter in a skillet.
• Mix in the mashed potatoes and season with salt and pepper.
• Press the potatoes into a smooth cake with the back of spoon and cook over a medium flame until heated through for 5 minutes so that a crispy brown crust is formed on the bottom.
• Loosen the edges with a spatula.
• Place a plate over the skillet and invert to transfer potato cake to serving plate, the browned side up.

GARLIC MASHED POTATOES

Ingredients:
Potatoes - 4 (boiled and mashed)
Garlic cloves - 3 (crushed)
Olive oil - 2 tbsp
Parsley - 3 tsp (minced)
Pepper cheese - 6 cubes (grated)
Salt to taste

Method:

• Heat oil in a pan. Fry garlic, add potatoes, parsley and salt and mix well.
• Transfer to a greased baking tin. 
• Spread cheese on top and bake till cheese turns golden.
• Serve hot.

PINEAPPLE JAM

Ingredients:
Pineapple pulp - 1 kg
Sugar - 750 gms
Citric acid - 1 tsp
Water - 2 1/2 cups

Method:

• Peel and grate the pineapple. Add water and cook on a low flame till tender.
• Add sugar and citric acid. Cook until done.
• Fill the hot jam in sterilized bottles.
• Seal and cork them tightly, when cool. 

PUNJABI TOMATO CHUTNEY

Ingredients:
Big ripe tomatoes - 3
Chilli powder - 1 tsp
Cloves - 5
Garlic cloves - 12
Ginger -  big piece
Salt to taste
Jaggery - small lump
Lemon juice - 2 tsp
Green chillies- 3 (chopped)
Turmeric - 1/4 tsp
Mustard seeds - 1 tsp
Oil - 1 tbsp

Method:

• Wash, dry and cut tomatoes into small pieces. 
• Grind cloves, garlic, ginger, chilli, turmeric into a fine paste.
• Now heat oil and fry mustard seeds  and chopped green chillies. Add the ground paste and cook on low heat for 3 minutes.
• Now add tomato pieces and cook till tender. Add jaggery, salt and a little water.
• Cover and simmer. Take it off from flame.
• Now stir in lemon juice and serve hot or cold.
• It can be easily preserved for couple of days.

COCONUT KHEER

Ingredients:
Coconuts - 2
Rice - 125 gms
Sugar - 250 gms
Cashew nuts - 10
Kishmish - 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - 1 tsp

Method:

• Break and grate the coconuts. Soak the grated coconut in 1 glass of hot water for 10 minutes.
• Extract the thick milk then add again 2 glasses of water to coconut and extract thin coconut milk.
• Wash and cook rice with thin coconut milk till soft. Add sugar; stir occasionally till sugar melts.
• Fry cashew nuts and kishmish in little ghee.
• Add thick coconut milk, cashew, kishmish and cardamom powder.
• Mix well and serve hot.

                  కొబ్బరి పాయసం 

కావలిసిన వస్తువులు:

కొబ్బరి కాయలు - 2

బియ్యం - 125 గ్రా 

పంచదార - 250 గ్రా 

జీడి పప్పు - 10

కిష్మిష్ - 1 tbsp 

ఏలకుల పొడి - 1/2 tsp 

నెయ్యి - 1 tsp 

తయారీ:

• కొఅబ్బరి కాయలు కొట్టి తురుముకోవాలి. కొబ్బరి తురుముని వేడి నీళ్ళలో నానపెట్టి చిక్కని పాలు తీసుకోవాలి. 
• మల్లి 2 గ్లాస్స్ నీళ్ళు పోసి పలుచని పాలు తీసుకోవాలి. 
• బియ్యం కడిగి పలుచని కొబ్బరి పాలతో మెత్తగా ఉడికించాలి. 
• పంచదార కలిపి అది కరిగేవరకు ఉడికించాలి. 
• జీడి పప్పు, కిష్మిష్ నేతిలో వేయున్చుకోవాలి. 
• చిక్కని కొబ్బరి పాలు, జీడి పప్పు, కిష్మిష్, ఎలుకుల పొడి వేసి బాగా కలుపుకోవాలి. 
• దీనిని వేడిగా వడ్డించండి

PUMPKIN AND MINT SOUP

Ingredients:
Pumpkin - 600 gms
Mint leaves- 1 tbsp (chopped)
Fresh Cream - 100 ml
Vegetable stock - 100 ml
Pepper - 1 tsp
Nutmeg powder - 1/3 tsp
Salt to taste

Method:

• Remove the peel, pith and seeds of the pumpkin.  Cut into small pieces. Take 3-4 cups of water in a large pan and cook the pumpkin pieces till they are soft and tender.
• Cool and blend in a mixer to obtain a  puree. 
• mix in the fresh cream and mint leaves, salt and pepper, nutmeg.
• Chill and serve garnished with mint leaves.

                  గుమ్మడి పుదినా సూప్ 

కావలిసిన వస్తువులు:

గుమ్మడి కయ - 600 gms 

పుదినా - 1 tbsp (తరిగినది)

ఫ్రెష్ క్రీమ్ - 100 ml 

స్టాక్  -100 ml 

మిరియాల పొడి - 1 tsp 

జాజికాయ పొడి - 1/3 tsp 

ఉప్పు సరిపడా

తయారీ:

• గుమ్మడి కాయ  చెక్కు తీసి  గింజలు, గుజ్జు తీసివేయాలి. కాయ  చిన్న ముక్కలుగా కోసుకొని స్టాక్, 3 - 4 కప్ నీళ్ళల్లో మెత్తగా ఉడికించాలి. 
• చల్లారిన తరువాత మెత్తగా రుబ్బుకోవాలి. దానినీ వడగట్టి అందులో ఫ్రెష్ క్రీమ్, పుదినా ఆకులు, ఉప్పు, మిరియాల పొడి, జాజికాయ పొడి కలుపుకోవాలి.   
• చల్లగా దీనిని సర్వ్ చెయ్యాలి 

POTATO PAPAD

Ingredients:
Potatoes - 500 gms
Chilli powder - 1 tbsp
cumin seeds - 1 tsp
Salt - 2 tsp
Baking soda -  a pinch

Method:

• Boil, peel and mash the potatoes.
• Grind potato pieces along with other ingredients.
• Make small balls and dust with rice flour; press it round and thin.
• Dry them directly to the sunlight.
• Store in airtight container/ deep fry them in hot oil; serve as side dish with rice and sambar.

      

               

                         బంగాళా దుంపతో అప్పడాలు 

కావలిసిన వస్తువులు:

బంగాళా దుంపలు: 500 గ్రా 

కారం - 1 tbsp 

జీలకర్ర - 1 tsp 

ఉప్పు - 2 tsp 

సోడా ఉప్పు -  చిటెకెడు 

తయారీ:

• బంగాళా దుంపలు మెత్తగా ఉడికించి, పొట్టు తీసి మెత్తగా రుబ్బి, ఫై వస్తువులు అన్ని కలిపి, కావలిసిన సైజు ఉండలు చేసుకోవాలి. 
• వీటికి వరి పిండి  అద్దుకొని అప్పడాలు చేసుకోవాలి. 
• ఎండలో ఆరపెట్టుకోవాలి. ఎండిన తరువాత డబ్బాలో పెట్టుకోవలెను.