A Colourful Apéritif with Beet-root Juice Ingredients Beetroot juice 50 ml White wine 150 ml Fresh orange juice 2 teaspoon Lime slices to garnish Preparation Pour the beetroot juice into a glass. Add the wine over it and mix gently. Add fresh orange juice and one or two ice cubes and decorate with lime slices and serve. Continue reading Beet Root Juice with White wine
Anchovies (Sardellen) Curry Ingredients Sardellen 500 gram Oil 100 ml. Onion finely sliced 2 nos. Green chillies sliced 5 nos. Ginger finely chopped 1 tablespoon Curry leaves 1-2 sprig. Unripe mango medium size (peeled and diced) 1 nos. Coconut milk 100 ml Turmeric powder 1/4 teaspoon. Chilli powder 1 teaspoon. Coriander powder 1 teaspoon. Preparation Heat oil in a pan, add onion, green chilli, ginger, curry leaves and saute stirring well. When done add turmeric powder, chilli powder and coriander powder and mix well. Add 50 ml. coconut milk and 100 ml. water and mango pieces and allow to boil. … Continue reading Anchovies (Sardellen) Curry
Snake gourd Fry – Pdavalanga Fry. Ingredients Snake gourd cut into small stripes 500 gram. Water 200 ml. Baking powder a pinch Salt to taste. For Seasoning Oil 1 tablespoon. Mustard seeds 1/2 teaspoon. Cumin seeds 1/2 tsp. Shallots sliced 2 tablespoon. Dried chillies 4 nos, Urid dal 1 tablespoon. Garlic chopped 1 teaspoon. Curry leaves 1 sprig. Asafoetida powder a pinch Salt to taste. Preparation. Cook Snake gourd stripes (padavalanga) adding water and baking powder for a few minutes. Take off from the heat, drain and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, urid … Continue reading Snake gourd Fry – Pdavalanga Fry.
Apple Mango Chutney Ingredients Unripe mangoes 200 grams Sour/unripe apples 200 grams Chilli powder 1/2 teaspoon Sugar 1 teaspoon Garlic minced 1 teaspoon Ginger chopped a small piece Raisins 2 tablespoon Water 250 ml Vinegar 200 ml Cardamom seeds from 2 pods Preparation Peel and slice mangoes and apples. Put them into a thick-bottomed pan, add water, garlic and cook till tender. Add chilli powder, cardamom and raisins and cook till all water is absorbed. Add vinegar, mix well and take off from heat and allow to cool before storing. Continue reading Apple Mango Chutney
Egg Curry with Shrimps Because it does not require a large number of ingredients to cook, egg curry is a meal that you can make for your family and friends at any time of the year, regardless of the season. The following recipe is for a non-vegetarian version of egg curry that includes shrimp. It is a delicious meal that you can eat with a simple chapati or even steamed rice! Cooked with shrimp, coconut milk, onions, tomatoes, tamarind paste, hard-boiled eggs, and a variety of spices, Shrimp and Egg Curry is a simple recipe for a main course that … Continue reading Egg Curry with Shrimps
Papaya Fry Curry Ingredients Unripe papaya (peeled and sliced in long stripes) 500 gram Onion finely chopped a small one. Garlic finely chopped 1 tablespoon. Oil 1 Tablespoon Mustard seeds 1/4 teaspoon. Curry leaves 1 sprig. Chilli powder 1/4 teaspoon. Salt to taste. Preparation Peel and cut the papaya and remove the seeds. Slice the papaya flesh into long stripes. Wash the papaya stripes in cold water. Heat oil in a pan, add mustard seeds and allow to pop. Add shallots, garlic and fry till they reach golden brown. Add curry leaves, chilli powder, salt and papaya stripes and cook … Continue reading Papaya Fry Curry.
Beetroot Stir-fry with Coconut Slices Ingredients Beetroot 250 gram Onion sliced 1 nos. Oil 1 Tablespoon Dried red chillies 3 NOS. Mustard seeds 1/2 teaspoon. Sliced coconut or dried coconut flakes 2 tablespoons. Salt to taste. Pepper powder as per taste Preparation. Peel, wash and cut the beetroot into pieces. Grate it finely using a grater. Chop the onion finely. Slice the cocont pieces finely. Break the dried chillies into small pieces. Heat oil in a pan, add the mustard seeds and allow to splutter. Add the sliced onions, and dried chillies and saute well till the onions turn golden … Continue reading Beetroot Stir-fry with Coconut Slices
Beef Curry with Mushroom Sauce 500 large mushrooms fresh 500 gram Beef cut into medium sized pieces Shallots 100 grams finely sliced 1 tbsp wheat flour 20 g clarified butter 100 ml white wine, dry or vegetable stock 150 g crème fraîche Salt to taste Pepper powder as per taste Wash and cut the beef into medium sized pieces. Season the beef pieces with salt and pepper. Then heat clarified butter in a pan and sauté the the beef for about 20 minutes till the outer side of the beef pieces change colour and cooked. Remove from the pan … Continue reading Beef Curry with Mushroom Sauce
Tuna fish cakes are easy to prepare and can be served as a snack, starter or as part of a meal along with salads, boiled rice or cooked vegetables. Ingredients Tinned tuna fish 150 grams Potatoes 2 nos Butter 1 tablespoons Mayonnaise 1 tablespoon Spring onions finely chopped 2 tablespoons Lemon zest from 1 Lemon Bread crumbs 2 tablespoons Egg 1 nos Salt and pepper to taste Preparation Peel and slice the potatoes into medium sized pieces. Heat water in a deep pan and add some salt and cook the potatoes until they become tender and cooked. Drain the potatoes … Continue reading Tuna Fish Cakes
Tamarind chutney Ingredients Tamarind 50 grams Jaggery (raw sugar) 2 tablespoon Salt to taste Ajwain 1 teaspoon Asafoetida a pinch Ginger powder 1/4 teaspoon Dissolve jaggery and tamarind in water. Add the other ingredients and boil till it reaches the desired consistency. Continue reading Tamarind chutney