GREEN PEA FRITTERS

Filling:

500 gm green peas

(boiled until cooked)

½ cup of grated coconut

( lightly roasted in ½ tsp ghee)

1 ¼ cup brown sugar

1 tsp salt

½ tsp cardamom powder

2 tbsp corn flour

Mix thoroughly & shape into small

balls & flatten slightly, keep aside.

Batter:

200 gm rice flour

100 gm plain flour

300 gm water

½ tsp turmeric powder

 Salt to taste

Oil for deep frying 

METHOD:

Heat oil & fry the green peas cakes,

dipping each into the batter & frying

until golden.

Serve with tea or coffee.

FRIED SARDIN SANDWICHES

Some mayonnaise

6 slices of white bread

MIX TOGETHER:

1 small can of sardine

1 onion chopped

1 tomato chopped

1 green chilly chopped

1 tsp garlic & ginger

(chopped finely )

½ tsp lime juice

½ tsp pepper powder

Chopped coriander leaves

FOR BATTER:

1 cup plain flour

1 ½ cup water (more or less)

1 no egg

Pinch of turmeric powder

Salt to taste

Oil for deep frying

METHOD:

Spread mayonnaise on bread.

Add sardine mixture in bread & make sandwiches.

Dip sardine sandwiches in batter & deep fry in oil.

Serve hot with tomato or chili sauce.

Baked Bbq Wings with Blue Cheese Dip

Recipe from:   i Village Food  2 lb (900 g) chicken wings
salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp tomato paste
1 tbsp dried oregano
2 tsp light brown sugar
1 shallot, finely chopped

1 garlic clove, crushed

1/2 tsp hot red pepper sauce

2/3 cups sour cream, for dip

1/2 cup crumbled blue cheese, such as Roquefort or Danish blue, for dip

2 tbsp snipped chives, for dip

1 tbsp fresh lemon juice, for dip

·  

Season the wings with salt and pepper. Process the oil, tomato paste, oregano, brown sugar, shallot, garlic, and hot pepper sauce in a blender until smooth. Combine the wings and sauce in a large self-sealing plastic bag, and coat the wings with the sauce. Let stand at room temperature for no more than 90 minutes

Preheat the oven to 375°F (190°C). Spread the chicken on an oiled baking sheet. Bake for 20 minutes. Turn the wings and bake for 15 minutes more, until the wings show no sign of pink when pierced at the bone.

Meanwhile, mix the dip ingredients in a bowl. Serve the chicken wings hot, with the dip on the side, and a bowl to collect the bones

SPICY PRAWNS IN YOGHURT SAUCE

500 gm fresh prawns

1/2 tsp turmeric powder

1 tbsp chilly powder

1/2 tsp fish curry powder

1/2 tsp pepper powder

1/2 tsp salt

(Marinate prawns with all

 the ingredients for 15 minutes)

2 tbsp oil

5 tbsp yogurt

½ tsp lime juice

Chopped mint leaves

Chopped coriander leaves

Curry leaves

Salt to taste

Grind together:

2 cm ginger

3 pips garlic

1 onion

1 stalk lemon grass

4 cloves

3 cardamom

METHOD:

Heat oil in pan & fry grinned ingredients

till fragrant.

Add prawns & stir fry on a high heat till done.

Add yogurt, lime juice, salt & all the leaves.

Serve hot with plain rice.

FRIED MEE HOON ( RICE VERMICELLI )

Ingredients:

1 packet rice vermicelli

2 eggs, beaten

2 tbsp oil

2 tbsp chopped garlic

1/2 big onion (chopped)

100g chicken meat(shredded)

100g prawns (shelled)

1/2 carrot (shredded)

1 red chilly (sliced)

1 stalk spring onion (cut)

Handful bean sprouts

Seasoning:

1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1/4  tsp sugar
½ tsp pepper powder

Method:

Scald vermicelli with boiling water till

 softened and drain. 

Cut spring onions into 2.5 cm lengths.

Fry eggs & keep aside.

Heat 2 tbsp oil in wok, add chopped garlic,

onion and fry until fragrant, add prawns,

chicken, bean sprouts, shredded carrot.

Add vermicelli, seasoning, fried eggs, chili,

spring onions and continue to stir-fry till

all mix up. (adjust seasoning according to taste).

EASY OREO CHEESE CAKE

·      

C

CCrust:

·       1 cup Oreo cookie crumbs

·       3 tbsp. butter, melted

·        

·       FILLING:

·        

·       1/2 cup whipping cream

·       375 gm Philadelphia cream cheese, softened

·       1/4 cup caster sugar

·       Few drops of fresh lemon juice ( optional )

·       ¼ tsp vanilla essence

·       10 Oreo cookies

·       CRUST: 

·       Combine cookie crumbs and butter. Press into a loose bottom cake pan. Place in freezer while preparing filling. 

·       FILLING: 

·       Whip cream until stiff form. Place in refrigerator. Whip cream cheese until smooth. Add sugar and blend. Crushed Oreo cookies and fold into cream cheese mixture. Fold in whipped cream, vanilla essence, lemon juice. Turn filling in crust and spread evenly. Refrigerate overnight before serving.