Eggplant Parmesan

Eggplant Parmesan

Ingredients:-

* Eggplant, 1.5kg
* Olive oil, 125ml
* Onion, finely chopped, 1
* Tomatoes, skimmed and chopped 2kg
* Basil leaves, 3 (or 2 tsp dried basil)
* Ground black pepper to taste
* Salt to taste
* Flour for dusting
* Grated parmesan or cheddar cheese, 150g
* Mozzarella cheese thinly sliced 250g



Method:-

Trim the stems from the eggplant and slice them. Sprinkle each slice with a little salt and place the salted slices in a colander. Cover with a plate and weight it down. Leave the eggplant to drain for about 30 minutes.

Meanwhile make the tomato sauce: heat 4 tablespoons of the olive oil in a heavy pan, and fry the onion until foft and golden. Add the chopped tomatoes and basil, mix and simmer gently uncovered, until the mixture reduce to a thick sauce. Season to taste with salt and pepper. Rinse the aubergine slices thoroughly in cold water to remove the saltiness. Pat dry with absorbent kitchen paper and dust them with flour.

Heat a little of the remaining olive oil in a large non-stick frying pan and fry the aubergine in batches, adding more oil as needed, until they golden brown on both sides.

Drain on absorbent kitchen paper. Oil an ovenproof dish and arrange a layer of aubergine slices in the bottom of the dish. Sprinkle with parmesan cheese and cover with Mozzarella cheese slices. Spoon some of the tomato sauce over the top and continue layering up in this way until all the ingredients are used up, ending with a layer of tomato sauce and Parmesan cheese.

Bake in a preheated oven at 200 degrees centigrade for 30 minutes. Serve hot, warm or cold.

German chocolate silk cake

German chocolate silk cake

Ingredients:-

250 dark chocolate

250g unsalted butter

125g castor sugar

4 eggs

Method:-

Melt the chocolate and the butter. Add the butter to the chocolate mixture and mix well. Add sugar and the lightly beaten eggs. Mix and put in a flat baking dish. Bake at 150°C for 5-7 minutes. Refrigerate and then unmould. Serve slightly warm.

Singapore chilly prawn

Singapore chilly prawn

Ingredients:-

5 large/10 medium size prawns

3 cloves garlic minced

2 cups of water

3tbsp tomato sauce

2stsp sugar

1tbsp sugar

1tbsp salt

2tbsp corn starch mixed with 3 tbsp of water

1 egg

2tbsp chopped celery

¼ tsp sesame oil

Spice paste

4-6 fresh red chillies

4 dried chillies soaked in water without seeds

5 shallots

4 slices of ginger root

Method:-

Make the spice paste in a mixie. Deep fry the prawns for two minutes and keep aside. Heat the oil and add minced garlic. Add the prawns and stock, bring to a boil, season with salt, sugar and chilly sauce. Add the corn starch. Cook for 2 minutes, add tomato sauce, celery and sesame oil. Finish with beaten egg.

Coffee scented Mediterranean grilled chicken salad

Coffee scented Mediterranean grilled chicken salad

Ingredients:-

Iceberg lettuce 200g

Chicken breast 150g

Cucumber 100g

Red bell pepper ½

Yellow bell pepper ½

Coffee powder pinch

Lemon 1

Olive oil 1 tbsp

Salt to taste

Paprika powder pinch

Chopped parsely

Method:-

Julienne the chicken and marinate with lemon juice, paprika powder, ½ tbsp olive oil and salt. Grill the chicken. Cool and keep aside. Julienne the bell peppers. Break lettuce in a bowl, add the chicken and bell peppers, cucumber and olive oil seasoning. Toss then add coffee powder. Toss again and serve.

Roast garlic & mushroom cappuccino

Roast garlic & mushroom cappuccino

Ingredients:-

Olive oil 1 tbsp

Butter 10g

Chopped Garlic 2tbsp

Chopped onions ¾ cups

Sliced mushrooms 2 cups

Cream 100ml

Salt to taste

Thyme pinch

Vegetable stock 1 cup

Method:-

Heat the oil and the butter. Add chopped garlic to it. Cook on slow heat till lightly browned. Add onions and sauté. Add the mushroom, cook on high flame for 30 seconds, add thyme, followed by the vegetable stock. Bring to a boil, Skim, season to taste, add the cream and mix it all well. Cool the mixture and puree. Transfer the soup back into the pan, bring to a boil, put into a blender and churn till it’s frothy. Serve immediately.

Kheer Komola

Kheer Komola

Prep: 1 hour

Cook: 15 minutes

Makes: 6 servings

1 litre milk

250g khoya

4tsp sugar

6 oranges

½ tsp chuna (lime) paste

20g cashew, crushed

20g pistachios, crushed

1. Bring milk to boil, then simmer till volume is halved. Add khoya; simmer for 10 minutes. Add sugar and stir till dissolved, about 2-3 minutes. Cover and cool.
2. Cut off tops of oranges and reserve. Scoop out flesh carefully with small sharp knife. Discard transparent skin and pith; keep aside flesh, reserving any juices.
3. Immerse orange-peel “cups” in water with chuna added for ½ hour. Dry with cloth then let air-dry.
4. When milk is cool, stir in orange flesh. Fill “cups” with kheer, sprinkle nuts on top and serve chilled.

Chipla gosht

Chipla gosht

Prep: 10 minutes

Cook: 45 minutes

Makes: 4 servings

½ kg boneless meat (get the butcher to flatten it)

1tsp ginger paste

10 cloves garlic paste

3 green chillies, chopped

½ cup dahi

¾ tsp salt

1 large pinch saffron

A little bit of atta dough to seal

You’ll need: 2 shallow earthware sakora (shaped like deep tawas)-wash, dry and smear wet clay on base

1. Marinate meat with other ingredients for 1 hour.
2. In pressure-cooker, cook uncovered on low heat till juices are released. Close and cook 10 minutes on high pressure. Remove from heat and let pressure dissipate.
3. Transfer meat and gravy to one sakora. Cover with other and seal with dough. Cook on medium heat for 30 minutes. Meat must be very tender. Serve with rice.

Cardamom Chops

Cardamom Chops

Prep: 5 minutes

Cook: 1 ½ hour

Makes: 8 servings

1kg mutton chops

5-6 cups milk

6 large brown elaichi (cardamoms), lightly crushed

Salt to taste

20 green elaichi (cardamoms)

15 whole peppercorns

1 ½ cups dahi

Oil for frying

1. Boil chops in milk with brown elaichi till milk dries up and chops are tender. Add salt just before it’s done, when just a little milk is left. Meanwhile, remove seeds from green elaichi and crush.
2. Add a little oil. Continue to cook for a few minutes, stirring occasionally. Add crushed elaichi and peppercorns; continue cooking till chops are well browned. Add dahi, cover and simmer till oil separates. Serve.

Meetha Parwal

Meetha Parwal

Prep: 30 minutes

Cook: 15 minutes

Makes: 6 servings

8 fresh parwal (wax gourd), preferably light green light ones

150g khoya (mava)

100g sugar steeped in 1 ½ cup water

Pinch of saffron

¼ tsp crushed elachi (cardamom) seeds

50g powdered or caster sugar

Chopped pistachios or tabaq (silver foil) for decoration

1. Peel, top and tail parwals. Carefully remove seeds and pulp, leaving them hollow but otherwise whole.
2. Microware khoya at High for 1 minute.
3. Bring water and sugar to boil. Add parwal; fast-boil for 5 minutes; lower heat and cook 10 minutes, or till just done. Remove with slotted spoon and leave to cool.
4. Mix khoya with saffron, elachi and caster sugar (use less if you prefer). When parwal are cool, stuff with khoya, decorate with foil or nuts, and serve chilled.

Chocolate fruit geteau

Chocolate fruit geteau

Prep: 35 minutes

Cook: 35-40 minutes, plus 2 hours chilling

Makes: 14 servings

6 large eggs, separted

250g caster sugar

150g flour sifted with 1 tsp baking powder

150g almonds, powdered

100g sugar steeped in 225ml sweet white wine juice of 3 large oranges and zest from 2

225g white chocolate, chopped

550ml heavy cream

350g strawberries, sliced

1. Grease line cake tin. Preheat oven 180°C (350°F).
2. Beat egg whites and 50g sugar into stiff, glossy peaks.
3. Cream yolks and rest of caster sugar. Add flour. Fold in whites, almond, zest. Bake 35 minutes, or till done.
4. Gently heat sugar, wine and juice into syrup. Cool.
5. Microware chocolate and 225ml cream till melted. Set bowl on ice and beat. Whip rest of cream; fold in.
6. Split cake; drizzle syrup; sandwich with icing, berries.

Poached peaches in strawberry syrup

Poached peaches in strawberry syrup

Prep: 10 minutes

Cook: 35-40 minutes, plus overnight chilling

Makes: 10 servings

750ml dry white wine

175g golden caster sugar (or mix of brown and white)

1-inch piece ginger, peeled and sliced

450g strawberries, hulled

8 ripe, firm peaches

A little lemon juice to taste

1. Slice 125g strawberries. Bring to boil with wine, sugar and ginger. Add peaches; cover with wax paper and lid. Return to boil; simmer 5 minutes or till tender.
2. Remove peaches with slotted spoon and ease off skins. Halves, stone and place in large salad bowl. Halve remaining strawberries and add to bowl.
3. Return liquid to boil for 20-25 minutes or till syrupy. Add lemon juice. Let cool, then sieve over fruit. Cover with clingfilm and chill overnight before serving.

Stuffed Tinda

Stuffed Tinda

Prep: 30 minutes

Cook: 25 minutes

Makes: 4 servings

100g moong dal

Large pinch of salt

Pinch of haldi

6 tender green tindas

1tbsp oil

Pinch of heeng (asafetida)

¼ tsp jeera (cumin)

1tsp chopped ginger

2 whole peppercorns

½ tsp amchoor (dried raw mango powder)

1. Pressure-cook dal with salt, haldi and 200ml water.
2. Cut tops off tindas. Scoop out flesh and discard; pressure-cook with 2tbsp water for 4 minutes on high.
3. Stuff tinda with dal, “cap” and tie. Heat oil; add heeng, jeera. When sizzling add ginger, chilly, pepper. Add tinda; cook 5-7 minutes. Sprinkle amchoor and serve hot.

Coconut cupcakes

Coconut cupcakes

Prep: 40 minutes plus cooling

Bake: About 25 minutes

Makes: 2 dozen cupcakes

3 cups flour

1tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter

6 large sugars

1 ½ tsp vanilla essence

1 ½ tsp almond essence

1 cup butter milk

5 1/3 cups grated coconut

ICING

450g cream cheese or hung dahi

¾ cup unsalted butter

1 tsp vanilla essence

½ tsp almond essence

700g icing sugar, sifted

1. Preheat oven to 160°C (325°F). Line muffin tin with paper cases. Mix flour, baking powder, soda and salt.
2. Cream sugar and butter. Beat in eggs one at a time. Add essence. Beat in flour alternately with butter milk until just blended. Stir in 2 1/3 cups coconut. Spoon into tin. Bake 25-30 minutes or till golden.
3. For icing: Beat cream cheese, butter, essence and sugar till creamy. Frost cakes. Sprinkle with coconut.

Oat-choc-raisin cookie

Oat-choc-raisin cookie

Prep: 35 minutes plus cooling

Bake: About 12 minutes per batch

Makes: About 4 ½ dozen cookies

1 ½ cups all-purpose flour

2tsp baking soda

½ tsp salt

¾ cup sugar

¾ cups packed brown sugar

¾ cup butter, softned

2tsp vanilla essence

2 large eggs

3 cups porridge oats, uncooked

1 cup currants (or other dried fruit, such as raisins)

1 cup dark chocolate chips

1. Preheat oven to 175°C (350°F). Grease baking sheet. Combine flour, baking soda and salt.
2. Cream sugars with butter. Add vanilla and eggs one at a time, beating after each. Blend in flour. Stir in oats, currants and chocolate. Drop spoonfuls, 2 inches apart, onto sheet and bake 12-14 minutes (till golden).

Crunchy pad Thai

Crunchy pad Thai

Prep: 25 minutes

Cook: 7 minutes

Makes: 4 main-dish servings

1 package (225g) rice noodle sticks (or angel hair pasta or thin spaghetti); 3 tbsp groundnut oil; 225g boneless chicken breast pieces, cut crosswise into smallstrips; 225g medium-sized prawns, shelled and deveined; 2 tsp minced garlic; ½ cup bottled pad Thai sauce or Thai marinade (or just combine ¼ cup lime juice, ¼ cup nam pla or fish sauce, and 2 tablespoon sugar); 1tbsp soya sauce; 3 large eggs, lightly beaten; 2 cupsfresh bean sprouts; 5 spring onions, sliced diagonally; ¼ cup fresh coriander leaves; ¼ cup salted roasted peanuts, chopped; lime wedges to seve

1. In large bowl, cover noodles with boiling water. Let stand 15 minutes to soften; drain and rinse under cold water; drain again. (If using pasta, cook as label directs and rinse with cold running water.) Return to bowl; toss with a tablespoon of oil to coat.
2. In large non-sticky work or deep pan over high heat, heat remaining oil till hot enough for a drop of water to sizzle. Add chicken, prawn and garlic; stir-fry for 2 minutes, til nearly done. Add noodle, pad Thai sauce and soya sauce; stir-fry until well combined and heated through, about 2 minutes.
3. Push noodle mixture to one side OF WORK. Pour in beaten eggs and cook, without stirring, for 2 minutes. Add spring onions, 1 cup bean sprouts. Continue to toss and stir, mixing eggs and noodles, till eggs are done.
4. Serve topped with remaining bean sprouts, coriander leaves and peanuts. Garnish with lime wedges.

Lemon cashew chicken

Lemon cashew chicken

Prep: 20 minutes (not including coking time for chicken)

Cook: 10 minutes

Makes 4 main-dish servings

1tbsp cornflour; 1cup chicken stock (or 1 cup warm water in which a chicken stock cube is dissolved);

1 ½ tbsp soya sauce; 1 tsp lemon zest; 3 tbsp lemon juice; 2 tsp sugar;

¼ tsp chili flakes; ¼ tsp each minaced garlic and peeled fresh ginger; 1 large orange, yellow or red capsicum, cut into ½ inch-wide strips;

4 thin springs onions, cut into 1 ½ -inch pieces; 225g baby bok choy, quarted lengthwise (or small Chinese or white cabbage, torn into large roasted (or tandoori) chicken without skin and bones, unsalted roasted cashews; 3 cups cooked rice

1. Mix cornflour, stock, soya, sauce, lemon zest and juice, sugar, chili flakes and salt till cornflour dissolves.
2. Heat a work or deep frying pan over high heat. Add oil; swirl. Add garlic and ginger; stir-fry with two wooden spoons until fragrant, about 30 seconds. Add capsicum, Spring onions; stir-fry 1 ½ minutes. Add greens; stir-fry till wilted, about 4 minutes. Add chicken and stir fry to incorporate.
3. Pour in cornflour mixture; bring to a simmer. Continue to stir-fry until sauce thickens, about 1 minute.
4. Stir in cashews. Serve with rice.

Tandoori broccoli

Tandoori broccoli

Prep: 1 ½ hours (including marination)

Cook: 15 minutes

2 large heads of broccoli

1 tbsp ginger paste

2 tsp garlic paste

½ tsp ajwain (carom) powder

2 tsp red chili powder

1 cup basin (chickpea flour)

1 cup yoghurt, low fat

3 tbsp oil

2 tsp salt

1 tsp yellow food colouring (optional)

Roasted jeera and ajwain powder and mint chutney to garnish

1. Cut broccoli into medium-sized florets, leaving inch-long stalks. Prick all over lightly with toothpick.
2. Mix masala powders and pastes, yoghurt, besan, half the oil, salt, food colour. Marinate regularly to coat.
3. Pre-heat oven, grill or tandoor to 350f (175c). Thread coated broccoli on skewer. Grill 5 minutes. Baste with oil. Grill 2-3 minutes more.
4. Sprinkle jeera and ajwain; serve with mint chutney.

Baby veggies & masala okra

Baby veggies & masala okra

Prep: 15 minutes

Cook: 25 minutes

50g cherry tomatoes

50g green peas

50g broccoli florests

50g cauliflower florrsts

50g baby corn

50g small new potatoes

50g baby corn

50g pearl (or baby onions

5 garlic cloves

50g paneer (cottage cheese), cubed

300g tomatoes

Salt to taste

1 tsp chopped green chillies

2 tsp ginger-garlic paste

1 ½ tsp red chilli powder

2 tbsp oil

1 tsp chaat masala

]250g okra (lady’s finger)

4 tsp coriander powder

4 tsp roasted jeera (cumin) powder

1. Blanch all vegetables (except okra). Cool and peel tomatoes, chop.
2. Heat half the oil in a pan. Add chillies and ginger-garlic paste; stir till colour changes. Add 1 tsp chilli powder, tpmatoes; cook, stirring, till thick.
3. Saure veggies in rest of oil with chaat masala and a little tomato paste.
4. Mix jeera, chilli, coriander powder, salt, wash, pat dry and and slit okra; stuff with this masala. Heat oil. Cook okras till crisp. Stir in leftover masala; remove from flame.
5. Fill a platter with tpmato sauce; tip vegatables over it. Add okra. Scatter paneer on top and serve.

Tandoori pomfert

Tandoori pomfert

Prep: 3 ½ hrs (including marination)

Cook: 15 minutes

2tbsp lemon juice

500g yoghurt, low fat

2 tbsp ginger paste

1 tbsp garlic paste

1 tbsp onion paste

1 tsp black pepper powder

2 tsp garam masala powder

2 tsp red chilli powder

1 tsp roasted jeera (cumin) powder

1 tsp salt

30 ml oil

1 tsp tandoori food colour (optional) chaat masala and yoghurt-mint chutney to garnish

1. Add a spoon of lemon juice to 5 cups water; soak fish for half an hour.
2. Wash fish; pat dry and score. Mix yoghurt, masala pastes and powders, salt, half the oil and food colour. Pour over fish; set aside for 3 hours.
3. Preheat tandoor, oven or grill to 350f (175c). Skewer fish; grill 5 minutes. Remove; stand sideways in deep dish for 5 minutes to drain excess masala. Mix rest of lemon juice and oil; baste fish; grill till done.
4. Garnish with chaat masala and serve with mint chutney

Chicken in milk

Chicken in milk

Prep: 20 minutes

Cook: 20 minutes

1 kg skinless, lean tandoori (or use uncooked) chicken, cut into 8 pieces

60g butter

6 tbsp/90g ginger-garlic paste

900g tomatoes, chopped

1 tbsp/15g chopped coriander leaves

½ cup low-fat milk

2 tsp/10g shredded ginger

5 green chillies

½ tsp paprika powder

Salt to taste

1. Melt half the butter. Add ginger and garlic paste; cook till dry. Add tomatoes and salt; cook till smooth. Simmer with 2 cups watertil gravy changes colour. Sieve and set aside.
2. Melt rest of butter. Saure ginger and chillies for a minute. Add paprika; wait till colour turms bright red.

3 Pour in gravy; bring to boil Add chicken ; simmer 10 minutes (pressure cooker if not using pre-cooked chicken). Stir in milk; serve hot, garnished with coriander.

Hamburger with grilled onions

Hamburger with grilled onions

Prep: 10 minutes

Grill About 8 minutes

Makes 4 main-dish servings

4 (12-inch) bamboo skewers

550g kofta keema (fine mince)

½ tsp coarsely ground pepper

1tsp salt

1 large sweet onion, sliced

Into ½ -inch rounds

4 hamburger buns, split

4 green lettuce leaves (not iceberg)

2 ripe tomatoes, thinly sliced

1. Soak skewers in water for 15 minutes. Meanwhile, prepare barbecue for direct grilling over medium heat, or preheat ridged

grill plate on medium heat until very hot.

2. Divide meat into 4 equal portions; shape each into ¾ -inch patty. Handle as little as possible, or burgers will be tough. Sprinkle

pepper and ¾ tsp salt on both sides. Thread 1 skewer horizontally through centre of each onion slice to help hold its shape.

sprinkle onions with remaining salt.

3. Place burgers and onions on hot grill; cook 8-10 minutes, turning over once. Cook thoroughly-to test if done, insert instant-read thermometer

horizontally into centre of each burger. Burgers should reach an internal temperature of about 70⁰ C (160⁰F). Onions should be golden brown and tender.

About 1 minute before burgers are ready to serve, add buns, cut sides down, to grill rack. Grill just until toasted.

4. Serve burgers on toasted buns, layered on a bed of lettuce, and topped with tomatoes and grilled onions.

Short-cut keema pie

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Short-cut keema pie

Prep: 5 minutes

Bake: 20 minutes

Makes: 4 main-dish servings

550g mashed potatoes, refrigerated

450g lean keema

1tbsp butter

1 cup chopped onions

1/3 cup ketchup

1tsp dried sowa saag or dill (optional)

½ cup loosely packed fresh parsley, chopped

1/3 cup skimmed-milk dahi

1. Preheat oven to 2300°C (450o°F). Grease baking dish. Press potatoes onto bottom and side. 20 minutes.
2. Heat pan on medium heat. Add keema; cook 4-5 minutes or till done. Remove from pan with slotted spoon to drain excess fat and place on paper towels.
3. In same pan, melt butter and sauté onions for 6-7 minutes or until golden. Stir in keema, ketchup and dill. Reduce heat; stir in parsley and dahi. Spoon into mashed-potato “crust” and serv

Green pea Curry

Green pea Curry

Prep: 15 minutes

Cook: 30 minutes

Makes: 4 servings

500g shelled green peas

4tbsp oil

2tbsp besan

1-inch piece ginger, finely chopped

¾ tsp salt

½ tsp sugar

1 medium potato, and cut into thin wedges

½ tsp garam masala

½ tsp amchoor (dried mango powder)

1. Coarsely grind two thirds of the peas and set aside.
2. Heat oil on medium high. Saute ground peas, besan and ginger on medium heat for 15 minutes. Add salt, sugar, remaining peas, potatoes and 1 ½ cups water. Cook covered till potatoes are done. Sprinkle garam masala and amchoor just before servings.

Corn Curry

Corn Curry

Prep: 10 minutes

Cook: 40 minutes

Makes: 6 servings

3 medium onions, chopped

6 cloves garlic, peeled and chopped

2-inch piece ginger, chopped fine

3 green chillies, chopped

2tbsp dhania (coriander) powder

½ tsp haldi (turmeric)

¾ tsp salt

1-inch stick dalchini (cinnamon)

4 large black elaichi (cardamom)

6 tejpatta (bay leaves)

2 tomatoes, peeled and pepper

3tbsp oil

500g frozen or fresh corn kernels

Chopped fresh dhaniapatta for garnish

1. Combine all ingredients except corn and dhaniapatta. Saute 20 minutes. Add corn and cook another 20-25 minutes. Serve garnished with dhaniapatta.

Chicken With pears & red wine

Chicken With pears & red wine

Total time: 30 minutes

Makes: 4 servings

1tsp vegetable oil

4 small boneless chicken breast

Halves (about 450g)

¼ tsp salt

1/8 tsp pepper

2 plump juicy pears, peeled, cored and quartered

¾ cup chicken stock (or stock cube dissolved in water)

½ cup dry red wine

1tbsp cornflour

1. In non-stick pan, heat oil over medium-high. Add chicken; sprinkle with salt and pepper to season. Cook, turning once, for 10-12 minutes or until juices run clear when thickest part of chicken breast is pieced. Transfer chicken pieces to plate; keep warm.
2. To same pan, add pears and cook 3-5 minutes or till well browned on all sides. Meanwhile in bowl, Whisk together chicken Stock, wine, cornflour and sage.
3. Carefully add chicken stock to pan; boil for 1 minutes to chicken. Return chicken pieces to pan and heat through. Serve hot.

Russian Salad / Fried Chicken / Meat Loaf

Russian Salad

Ingredients:

Mayonnaise, fresh cream, boiled potatoes, carrots, French beans, peas, chopped pineapple

Method:

Chop carrots and French beans finely. Boil water with salt and sugar. Add French beans, carrots and peas in boiling water. Cook it for a few minutes till the peas are just done and over boil.

When done, strain immediately and refresh by putting in ice-cold water so to retain their color. Mix all the boiled vegetables, boiled potatoes and fruit in a large bowl. Add salt and pepper to it.

Mix mayonnaise with cream and pour it slowly over fruit and vegetable mixture. Mix lightly and check seasoning. Serve cold.

Fried Chicken

Ingredients:

Dressed chicken, chopped onion, ginger, garlic, Worcester sauce, oil, black pepper, table salt, refined oil for deep fry

Method:

Remove and discard the skin of chicken, Grind together onion, ginger and garlic. Add pepper powder, Worcester sauce, table salt. Mix and blend this mixture well. Keep it aside for 10-15 minutes.

Smear chicken pieces with above prepared mixture. Keep chicken pieces for marinating for few hours at least two-three hours.

Heat oil in a pot and add refined oil. Deep fry chicken pieces. Serve hot with bred rolls.

Meat Loaf

Ingredients:

Minced mutton, chopped onion, chopped Garlic, boiled eggs, raw eggs, pepper powder, table salt, breadcrumbs, refined oil

Method:

Heat refined oil and fry chopped onion and garlic for a few minutes. Add minced mutton, pepper powder, table salt. Mix and add beaten raw eggs. Keep on tossing the mixture. Remove it from fire. Moisten the breadcrumbs in warm water and add to minced meat mixture Grease bread loaf tins. Slice the boiled eggs and arrange them on the bottom of each tin. Fill the mixture Cover each tin immediately with greaseproof paper or aluminum foil to prevent moisture loss and bake at 120 degree C for an hour. When baked, remove the bake loaves from the tin.Cut each loaf into slices and stock in hot trays for serves. Serve with bread, butter and ketchup.

Soy day TM Gujia

Soy day ^TM Gujia

(High Protein/Low Fat/Vegetarian)

Portion size: 2 pieces

Serves: 3

Cooking time: 20-25 mins.

Ingredients

Refined wheat flour/maida 60g/1/2cup

Ghee 10g/2 teaspoons

Cold water 30ml/2 Tablespoons

For filling

Soy day™ granules 30g

Khoa (crumbled) 30g

Semolina/ Suji (roasted) 10g

Desiccated coconut 15g/1 Tablespoon

Chopped nuts (dry fruit) 1 Tablespoon

Sugar 20g/ 4 teaspoons

Syrup for coating (optional)

Sugar 50g/3 Tablespons

Water ½ cup

Procedure

1. Take maida in a plate, add melted ghee and mix lightly with fingertips. Add water, little at a time to ensure uniform hydration.
2. Make stiff dough.
3. Soak Soy day™ granules in plain water for 5 mins. Drain well.
4. Prepare the filling by cooking khoa. Soy day™ granules for few minutes, turn off the flame and add roasted suji, desiccated coconut and dry fruit. Mix well, add sugar.
5. Make six little balls out of the dough and roll into small thin rounds (puri). Divide filling into six equal portions.
6. Add one portion of khoa mixture in the center of each puri. Moisten the edges with little thick maida paste and fold into a semicircle. Press the edges together firmly. Crimp the edges by hand or use a Gujia mould.
7. Deep fry to a golden colour on very slow heat.
8. Make sugar syrup by heating water and sugar together to one thread consistency. Dip the Gujias in this syrup.
9. Enjoy deliciours power packed Gujias.

Soy day™ Thai Chaat

Portion size: 1 Bowl

Serve: 4

Cooking time: 25-30 minutes

Ingredients

Soy day™ chunks 40g

French beans (chopped) 60g/13 medium

Cucumber (thin rectangles) 50g/ 1 small

Cottage cheese (thin rectangle) 40g

Tomato (long thin strips) 25g/1/2 medium

Mint leaves (chopped) 15g/1 Tablespoon

Butter 5g/ 1 teaspoon

Peanut sauce

Peanuts 30g/ 3 Tablespoons

Red chilli powder 11/2 teaspoons

Sugar 2 Tablespoons

Soy sauce 1 Tablespoon

Garlic mince 1 Tablespoon

Salt ½ teaspoon to taste

Lime juice 3 Tablespoons

Water 3 Tablespoons

Procedure

1. Soak Soy day™ chunks in plain water for 5 minutes. Drain well.
2. Heat water in a pan, add Soy day™ chunks and French beans. Cook for 3-5 minutes.
3. For peanut sauce, grind coarsely all ingredients in a grinder to make peanut sauce.
4. Coat the Soy day™ chunks and French beans with 3 Tablespoons of peanut sauce. Keep aside for 5 minutes.
5. Grill the cottage cheese using little butter.
6. Mix the cottage cheese, cucumber, tomato, French beans and Soy day™ chunks and toss with remaining peanut sauce.
7. Finish with mint leaves.
8. Chill and serve.

Instant Rabdi

Instant Rabdi

Preparation time: 10 minutes

Cooking time: 7 minutes

Serves: 4

2 cups milk

½ cup fresh breadcrumbs

¼ cup condensed milk

2 tablespoon sugar

¼ teaspoon cardamom (elaichi0 powder

½ teaspoon cornflour, mixed in 1tablespoon milk

Combine the milk, breadcrumbs power in a deep microware on HIGH for 5 minutes, stirring once in-between after 2 minutes. Then add the cornflour paste and microware on HIGH for 2 minutes stirring once in between. Cool and serve chilled.

Besan Laddoo

Besan Laddoo

Preparation time: 5 minutes

Cooking time: 4 minutes

Makes: 10 laddoos

1cup garam flour (besan)

1/3 cup ghee

¼ teaspoon cardamom (elaichi) powder

¾ cup sugar, powderd

In a microware safe bowl, add the garam flour and ghee and mix well. Microware on HIGH for 3 minutes. Reduce the power to 70 per cent and microware for another minute stirring once after 30 seconds. Remove and let the mixture cool completely. Add the cardamom power and sugar and mix well. Divide into 10 equal portions and shape into laddoos.

Trout and Dill Fishcakes

Trout and Dill Fishcakes

Prep: 15 minutes

Cook: around 25 minutes

Makes: 4 servings

• 4 medium potatoes
• 2 trout (or sole, bekti) fillets
• 3 spring onions
• 2 sowa saag (dill) springs
• 1 lemon
• 1tbsp olive oil
• A little maida

1. Peel and chop the potatoes and cook in boiling, salted water for 6-8 minutes or until tender. Drain, return to the pan and mash.
2. Preheat the grill to high. Grill the trout fillets for 8-10 minutes until cooked through and firm to the touch. Flake into pieces, removing any bones, then put into the pan with the mashed potato.
3. Cut the spring onions into small pieces, chop the dill springs and zest the lemon. Add to the pan with the olive oil and mix everything together.
4. Shape the mixture into eight small patties. Dust with flour and put on a non-stick baking sheet. Grill for 3 minutes on each side. Serve the fishcakes with a green salad or more mashed potatoes.

Chickpeas with Tomato and Green Beans

Chickpeas with Tomato and Green Beans

Prep: 10 minutes

Cook: 15-20 minutes

Makes: 4 servings

• 225g green beans
• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 3tbsp olive oil
• 2 small green chillies
• 1tsp each haldi (turmeric), pepper and garam masala
• 1tbsp (level) each jeera (cumin) powder and dhania (coriander) powder
• 4 tomatoes
• 2tbsp fresh dhania (coriander), chopped
• 1tbsp pudina (mint), chopped
• 800g chickpeas (boiled)

1. Cook the green beans in a pan of boiling water for 4-5 minutes or until just tender. Drain. Heat the oil in a bottomed pan, add the onions and garlic, and fry gently for 5 minutes. Halve, dessed and finely chop the chillies, then add to the pan with the spices. Cook, stirring, for a further 1-2 minutes.
2. Roughly chop the tomatoes and add to the pan with the fresh dhania patta and pudina. Season with salt and freshly ground black pepper. Cook, stirring, for 5-10 minutes until the tomatoes are soft.
3. Drain and rinse the chickpeas and mix in along with the beans. Simmer and serve with rice.

Easy Hummus

Easy Hummus

Prep: 15 minutes

Makes: 4 servings

• 800g chickpeas, boiled
• 1 garlic clove
• 1 lemon
• 4tbsp olive oil
• 25g pitted black olives
• 1tsp red chilli powder

1. Drain and rinse the chickpeas. Grush the garlic and put into a food processor with the chickpeas. Zest and juice the lemon and add to the processor. Whiz to combine. With the motor running, drizzle in the olive oil to make a thick paste.
2. Spoon into a bowl. Roughly chop the olive and stir into the mixture with the red stir chilli powder. Serve with a sprinkling of more chilli, if you like.

Granola

Granola

Prep: 5 minutes

Cook: 1 hour 5 minutes

Makes: 4 servings

• 300g porridge oats
• 200g chopped nuts
• 25g til (sesame) seeds
• 100ml sunflower oil
• 5tbsp honey
• 100g raisins

1. Preheat the oven to 140 ^o C. Put oats and nuts in a bowl. Gently heat oil and honey in a pan. Pour over oats and stir to combine. Spread on to a shallow baking tray and cook in the oven for 1 hour or until golden, stirring once. Cool briefty.
2. Put in a bowl and stir in the dried fruit. Store in an airtight container it will keep for upto a week.

Seafood Spaghetti with Pepper and Almond Sauce

Seafood Spaghetti with Pepper and Almond Sauce

Prep: 20 minutes

Cook: 25 minutes

Makes: 4 servings

• 1 small red pepper (capsicum)
• 1 red chilli
• 50g blanched almonds
• 2-3 garlic cloves
• 2tbsp red wine vinegar
• 350ml handful of flat-leafed parsley
• Salt and pepper to taste
• 300g dried spaghetti
• 450g mixed prepared, cooked seafood such as prawns, mussels and squid

1. Put the capsicum and chilli under the grill and cook, turning occasionally, until the skin char and blacken. Cool slightly, peel off the skins. Halve, discard seeds, then put the flesh into a food processor.
2. Toast the almonds under the grill until golden. Chop the garlic. Add the almonds and garlic to the processor with the red wine vinegar, tomato juice and half the parsley, then season with salt and freshly ground black pepper. Blend until almost smooth, then transfer to a large pan.
3. Cook spaghetti in boiling, salted water accounting to the instructions on the packet.
4. Meanwhile, heat the sauce gently until it simmers, then add the seafood. Simmer for 3-4 minutes, or until the sauce and seafood have been heated through, stirring frequently. Don’t overcook.
5. Roughly chop the remaining parsley. Drain the pasta, return to the pan, then add the sauce with the parsley and toss well.

Mango ambal

Mango ambal

Prep: 10 minutes

Cook: 10-12 minutes

Makes: 4 sedrvings

• 4 medium green mangos (peeled and cut into strips)
• 3tbsp mustard oil
• 2 red chillies
• 1tsp mustard seeds
• 4tbsp sugar
• Salt to taste

1. Heat mustard oil. Drop in two whole red chillies.
2. After a few seconds, add mustard seeds. As soon as stop spluttering, add the mango. Fry lightly.
3. Add sugar and salt to taste. Continue cooking and stirring till the sugar turns brownish.
4. Add 3 cups water. Simmer 8 minutes. Check seasonings and take off the main course.

Garlic and Onion Soup

Garlic and Onion Soup

Prep: 10 minutes

Cook: around 50 minutes

Makes: 6 servings

• 8 garlic cloves
• 2 large onions
• 50g butter
• 2tbsp (level) maida
• 2 litres vegetable or chicken stock
• 2 eggs yolks
• 1tbsp red wine vinegar
• Salt and pepper to taste

1. Thinly slice the garlic and onions. Melt the butter in a pan, then add the garlic and onions. Cook for 10 minutes to until golden.
2. Stir in the maida and cook for 1 minutes. Take the pan off the heat, pour in the stock, then return to a medium heat and bring to the boil, stirrings all the time. Cover and simmer for about 30 minutes.
3. Beat egg yolks with vinegar. Mix with a little hot soup, then stir into rest of soup. Cook over a low heat, stirrings, until the soup thichens slightly. Do not let it boil. Season with salt and pepper.

Tinda cooked with oregano

Tinda cooked with oregano

Prep: 10 minutes

Cook: 10-12 minutes

Makes: 4 servings

Goes down well with fussy eaters too.

• 400g tinda (peeled and chopped)
• 1 large onion (finely chopped)
• 3-4 cloves of garlic (finely chopped)
• 1tsp chilli-garlic paste
• 2tbsp tomato puree
• ½ tsp dried oregano
• Salt to taste
• 1tbsp oil

1. In a work, heat oil.
2. Drop in onion and garlic. Stir and cook till onions are softned but not browned.
3. Add chili-garlic paste and tomato puree. Cook another minute.
4. Add vegetable with salt and oregano, along with a few tablespoon of warm water.
5. Pressure cook till cooker reaches maximum pressure. Lower heat and cook for another 2 minutes. Allow pressure to reduce on its own, open and check seasonings. Serve hot.

Vegetable stew

Vegetable stew

(Parsi-style)



Total time 30 minutes

Makes 6 servings



½ cup oil

2 large onions, chopped fine

1 large tomato, chopped fine

¼ tsp haldi

1tsp chilli powder

½ cup shelled and boiled green peas

½ cup cubed sweet potatoes

½ cup cubed potatoes

½ cup cubed suran or kand(purple yam; or use zimikand)

½ cup cubed carrots

6 whole small baby (or cherry) tomatoes (optional)

2tsp sugar

½ cup vinegar

3 green chillies, chopped fine (optional)

Salt to taste

1. Heat 2 tbsp oil. Fry onions till light brown, about 3 minutes. Add chopped tomato and cook for another 3 minutes. Stir in haldi and chilli powder; keep aside.

2. In remaining oil, sauté cubed vegetable separatery for about 10 minutes, or until tender. Mix vegetables, green peas and whole tomatoes with fried onion mixture. Cover pan and cook for another 2-3 minutes.

3. Add sugar, vinegar, green chillies (if using) and salt. Simmer for 5 minutes and serve hot at once, with rice, pulao or aapams.

Chequerboard cake

Chequerboard cake





This impressive cake looks like you may need a professional degree to turn it out right. In fact, as long as you have two icing bags and three 8 inch round cake tins, you don’t need to be an expert at all.



Prep 50 minutes

Bake 20 minutes

Makes 16 servings



2 ¼ cups flour

2tsp baking powder

½ tsp salt

¾ cup milk, and a little extra

1 ½ tsp vanilla essence

1 ½ cups sugar

¾ cup butter or margarine, softened

3 large eggs

2 square (about 60g) dark or semi-sweet chocolate, melted

1 square (about 25-30g) bitter or unsweetened chocolate, melted chocolate frosting (for a tried-and-tested recipe we love, see Fudge Frosting in ‘Small Wonder’, in our November 2005 issue)

1. Preheat oven to 175c (350f). Grease all there cake tins and line bottoms with waxed paper. Grease paper lining and dust pans with flour.

2. Mix flour, baking powder and salt. Mix ¾ cup milk with vanilla essence.

3. Beat sugar and butter until light and creamy, about 5 minutes. Add eggs one at a time, beating well. Add flour mixture alternately with milk mixture, beginning and ending with flour. Beat just until smooth.

4. Set aside half. Stir melted chocolates and 1 tablespoon milk into rest.

5. Spoon vanilla batter into large icing bag ½ -inch opening (or use thick ziplock bag with corner snipped for opening). Spoon chocolate batter into similar bag. Pipe 1 ½ inch-wide band of chocolate batter around inside edge of 2 cake tins, then pipe vanilla band next to it. Pipe enough chocolate batter to fill centre of each tin, repeat process, but with vanilla batter outermost.

6. Place cake tins on two racks’2 on upper rack and 1 on lower rack so tins are not directly above one another. Bake 20 minutes, or till toothpick inserted in centre is almost clean. Cool in tins on wire rack for 10 minutes. With small knife, loosen sides; invert onto wire racks. Remove waxed paper and let cool completely.

7. Meanwhile, make chocolate frostling. Place one of two identical layers on plate; spread with ½ cup frostling. Top with remaining layers; frost sides and top of cake remaining frosting.

Thai Noodles with Prawns

Thai Noodles with Prawns

Prep: 10 minutes

Cook: 20 minutes

Makes: 4-5 servings

300g flat rice-flour noodles

10 prawns

500g been sprouts

3 eggs

1 cake hard tofu

½ cup ground roasted peanuts

1tbsp chopped garlic

1tbsp chopped spring onions

4tsp sugar

½ cup oil

1tbsp imli paste

50g chives (garlic leaves)

2-3 tbsp each of fish sauce (easily available) and lime juice

Chopped red chillies

1. Soak the noodles in warm water to soften.
2. Heat half of the oil in a work and sauté garlic, bean sprouts and springs onions.
3. Add the noodles, fish sauté, lime juice, sugar and imli paste. Quickly fry to prevent sticking, set aside in a plate.
4. Pour rest of oil into a pan. Fry prawns, tofu and chillies together.
5. Put the remaining oil into a pan, break the eggs into pan and scramble spreading egg thoroughly. Add the noodles, half the been sprouts and chives.

Mix well.

Thai Cucumber Salad

Thai Cucumber Salad

Prep: 20 minutes

Makes: 2-3 servings

2 medium – sized cucumbers

½ cup very finely minced

Spring onions

½ cup bean sprouts

½ tsp salt

2tsp sugar

¼ cup cider vinegar (can substitute with white wine or kaffir lime juice, also known as macroot)

½ cup finely sliced red or green capsicum

Finely chopped dhania patta

Finely chopped tulsi

Chopped red chillies

1. Peel and seed the cucumbers. Cut into quarters lengthwise, then into thin slices.
2. Cucumber everything in a mediumsized bowl. Mix gently. Cover tightly, and let marinate in the refrigerator for at least four hours.
3. Top with dhania patta, tulsi and red chillies and serve cold.

American bean soup

American bean soup

Prep: 20 minutes, plus overnight soaking time for the beans

Cook: about 1 ½ hours

Makes: about 8 ¼ cups or first-course servings

• 450g dry white beans (cannelloni, haricot or similar); 2tbsp olive oil;
• 1 medium onion, chopped; 1 medium carrot, peeled and chopped;
• 1 medium celery stalk, chopped;
• 2garlic cloves, finely chopped
• 4 cups chicken or vegetable stock;
• 170g chunk ham (or chicken ham), cut into ½ -inch pieces (about 1 cup);
• 1 chicken stock cube (if using chicken ham); 1tsp jeera (cumin) powder; 1tsp paprika; salt to taste;
• ¼ tsp ground black pepper; 2 medium tomatoes, coarsely chopped;
• 1 cup loosely packed parsley leaves, chopped;
• 2tbsp fresh lemon juice

1. Rinse beans under cold running water; pick out and discard stones and shrivelled beans. Place in a bowl with enough water to cover by about 2 inches. Cover and let beans stand at room temperature overnight. Drain and rinse.
2. In 4-littre saucepan, heat oil over medium heat. Add onion and cook 8-10 minutes or until onion is tender and lightly browned, stirring occasionally. Add carrot, celery and garlic; cook 5 minutes, stirring .
3. Add stock and beans (and stock cube, if using) to saucepan in which vegetables are simmering; bring to boil over high heat. Reduce heat; cover and simmer 30 minutes, or until beans are tender. Stir in ham, jeera, paprika, salt, pepper. Cover and cook 15 minutes.
4. Top serve, lable soup into 8 bowls; top with tomatoes, parsley and lemon juice.

Karela cooked in dahi

Karela cooked in dahi

Prep: 10 mnutes

Cook: 10-12 minutes

Makes: 4 servings

• ½ kg karela
• 2tbsp imli
• 3 onions (sliced)
• 8-10tbsp dahi
• 1 ½ tsp jeera powder
• ½ tsp haldi
• Red chilli powder
• 1tsp sugar
• Salt to taste
• 2tbsp oil

1. Scrape karela, cut into rings and punch out seeds. Apply salt and leave to drain for 10 minutes. Wash in several changes of water, squeezing gently after each.
2. Dry completely and fry golden brown. Drain on brown paper to remove excess oil.
3. Soak imli in half-a-cup water. Set aside for the moment.
4. In a work, heat oil. Fry onions till golden brown.
5. Add jeera powder, haldi, salt and red chili powder to yaste. Fry a minute, then add the fried karela, and 8-10 tablespoon dahi, beaten lightly to from a smooth paste.
6. Cover and cook till all the excess moisture has evaporated. Strain the imli and add to the pan with sugar. Cook another minute then check seasoning, adding sugar if needed for a perfect sweet-sure balance.

The best bhindi ever!

The best bhindi ever!

Prep: 5 minutes

Cook: 10-12 minutes

Makes: 4 servings

This recipe has a story behind it. I tasted it at Mrs Khushwant Singh’s home. I enjoyed it so thoroughly that I ment her and ask for the recipe. She laughed and told me how it was done: in the simplest way possible, with no spices whatsoever and with minimum fuss. Don’t be skeptical as l was. Just try making it this way. It realy is the best way to eat this vegetable. Serve with hot rotis.

• ½ kg bhindi (chopped)
• 4tbsp oil
• Salt to taste

1. Wash bhindi well and set aside to dry completely. Chop once dry.
2. In a non stick work, heat oil. Toss in the vegetable. Cook well, stirring till done.
3. Cook for 10 minutes. Take off the fire, sprinkle salt and serve immediately while still hot.
4. If you want to add a variation, sprinkle with lemon juice and chaat masala, or serve the lemon wedges on the side.

Quick pancakes

Quick pancakes

Prep: 10 minutes

Cook: 20 minutes

Makes: 4 snack servings

2eggs

3 tbsp sugar

4 tbsp cream (if not watching calories)

½ tsp vanilla essence

4 tbsp atta (wholewheat flour)

4 tbsp maida (flour)

4 tbsp rice flour

4 tbsp cornflour

1 tsp baking powder

Milk to adjust consistency

4 tsp butter (or cooking oil)

1. Beat together eggs, sugar, cream and vanilla essence; mix well.
2. Sieve together flour and baking powder. Stir into eggs mixture slowly. Add milk for dosa-batter consistency.
3. Heat non-sticky tawa; drop in a spoonful of butter. Remove from heat; lable out a large helping of batter; smoothe in circular motions (use the botton of a katori) till slightly thicker than a dosa. Cook, covered, on low heat about 2 minutes or till done. Turn over; cook for a minute. Repeat till batter is used up.
4. Transfer to serving dish. Serve with a dollop of cream and honey.

Pear-and-apple pudding

Pear-and-apple pudding

Prep: 10 minutes

Cook: 35-40 minutes

Makes: 5-6 servings

2 apples

4-5 small pears

2 bananas

2 eggs whites

3 tbsp honey

½ tsp vanilla essence

1 ¼ cups flour

1 tsp baking powder

1 ½ tsp cinnamon powder

1. Peel fruits. Dice apples and pears. Cut up bananas into large chunks. Puree together into a smooth paste.
2. Beat in egg whites, honey, vanilla.
3. Sieve together flour, baking powder and cinnamon powder.
4. Preheat oven to 190⁰ C (375^o F). Grease an overproof flan (pie) dish. Combine fruit mixture with flour and bake 35-40 minutes, or till firm.

The ‘new’ Kofta

The ‘new’ Kofta

Prep: `5 minutes

Cook: about 25 minutes

Makes: 4 servings

500g coarsely minced mutton

½ tsp saunf (fennel) powder

Salt to taste

3 medium-sized onions

½ inch ginger, coarsely chopped

4-6 cloves garlic

½ cup tomato ketchup

3 tbsp oil

1 tbsp ginger –garlic paste

1 tbsp coriander powder

1 tsp red chilli powder

2/3 cup plain yoghurt

½ tsp garam masala powder

2 tbsp anardana (pomegranate seed)

Dried or fresh

1. Mix saunf and cinnamon powders and salt with mince. Shape into 12 balls. Keep aside.
2. Peel and quarter onions; microwave on high 9900 w ) in 4 cups of water for 3-4 minutes (or cook on a high flame until water comes to boil and onions are soft).
3. Remove onions; microwave meat in same water with garlic and ginger for 4 minutes at 900w.
4. Grind onions to a paste; set aside. Beat yoghurt; add tomato ketchup and a little water to thin; keep aside.
5. Heat oil in a heavy-bottomed frying pan add onion paste; cook till pink. Add ginger-garlic paste; sauté for a minute. Pour in yoghurt mixture and cook for 5 minutes on low flame, stirring continuously.
6. Add a cup of water. Bring to boil and add meatballs; cook, covered, for 5 minutes, stirring occasionally.
7. Add garam-masala powder and pomegranate seeds; simmer for 5 minutes. Serve hot with plain rice.

Scaloppine di lamb pasanda

Scaloppine di lamb pasanda

Having slipped on the penultimate rung of the social ladder, I now hang suspended with a loosening grip on the top rung. My feet dangle helplessly far below me and every time 1 get gripes in my stomach 1 know it is another battalion of climbers feverishly scurrying up, kicking my underbelly and fighting each other to discover if roe can somehow be at least boiled or poached since a bhurji or Bawa-style aukri would be sacrodegious .In an attempt to feel more acceptable to those upwardly-thrust socialites who look right through me today, 1 am dishing out a recipe that 1 conjured up with my friend Vittorio’s chef , at his castle in Alessandria, outside Milan.

750g pasanda of lamb, trimmed of fat and cut thin Seasoned flour oil for frying

20g butter 1 onion, finely chopped

250g button mushrooms

125ml white wine

125g Parma ham (or the best alternative you can lay your hands on), chopped

Chopped parsley or watercress to garnish

1. Cut the pasanda into ¾ -inch pieces and coat in flour. Fry in hot oil over a low fire until browned on both sides and tender. Drain off the excess oil.
2. Melt the butter in a pan and gently sauté the onion and a few minutes. Add wine and ham and continue to cook for another 2-3 minutes until the sauce is reduced.

Arrange the pasanda slices on warm plates and pour the sauce over it. Garnish with parsley or watercress. This is great with broon-pao or baguette. Serve 6.