BREAD GULAB JAMUNS

4 slice bread

3/4 cup sugar

½ tsp cardamom powder

Ghee for frying / oil

Making syrup:  

Boil sugar with water until it has

 one thread consistency.

 When a drop of syrup is stretched between

your forefinger and thumb, you get a single wire.  

Add cardamom powder

Keep aside, warm, on the lowest setting of your stove.  

Making gulab jamuns:  

Cut the edges of bread.

Soak the bread in milk, just enough

 to cover up until soft.  

Mash bread without any lumps.

 It should be of soft dough consistency.

Make small balls by rolling a little dough

 between your palms.

 A large marble size is nice.

They double in size when soaked in syrup.  

Heat ghee to low-medium hot,

Fry gulab jamuns in small batches, until they

 are dark brown in colour.

Immerse immediately in syrup.

 They will absorb syrup and enlarge in size but

remain floating.  

Serve warm or cold.

SWEET, SOUR & SPICY FISH WITH MIXED FRUITS

Oil for cooking

1 can mixed fruits (separate

 juice from the fruits)

 1 onion cubed

1 pip garlic cut

1 piece ginger sliced

1 green chilly cubed

1 red chilly cubed

1 small tomato cubed

Coriander leaves chopped

Spring onion chopped

A:

200 gm fish fillets

Corn flour

Salt

Pepper

Egg white

Marinate for 10 minutes.

Deep fry fish fillets & keep aside.

SAUCE:

1 tsp sweet soya sauce/light sauce

2 tbsp chilly & garlic sauce ( Thai sauce)

½ tsp white pepper powder

Salt to taste

METHOD:

Heat up oil in wok, sauté onion,

garlic, ginger & both chilies.

Add tomato, mix fruits, sauce & some juice

from the mix fruits, boil for 2-3 minutes.

Add in fried fish fillets & mix well.

Garnish with spring onion & coriander leaves.

TOU FOO ( BEAN CURD ) & VEGETABLE OMELET

2 soft bean curd mashed with fork

2 tbsp mixed vegetables chopped

2 shallots chopped

½ tomato chopped

1/2 red chilly chopped

½ green chilly chopped

1 tbsp grated cheese

Salt, pepper to taste

Coriander leaves chopped

Curry leaves chopped

2 tbsp corn flour or more

2 tbsp oil for cooking

METHOD:

Heat up oil in nonstick frying pan.

Mix all other ingredients together.

Take one small ladle full of mixture & pour

into frying pan, spread like an omelet &

fry both sides until don.

Serve with chilly or tomato sauce.

DOUBLE COLOUR POORI

Oil for deep frying

Extra wheat flour for dusting

A:

100 gm wheat flour ( atta )

50 gm beet root puree

( peeled, cooked & make puree )

½ tsp ghee or cooking oil

Salt to taste

Water to make dough

Mix all ingredients together &

make thick dough. Keep aside.

B:

100 gm wheat flour ( atta )

50 gm spinach leaves

( cooked & make puree )

Salt to taste

½ tsp ghee or cooking oil

Water to make dough

Mix all ingredients together &

make thick dough. Keep aside.

METHOD:

Heat up oil in a woke.

Take marble size of dough from each dough,

 joined & make into lime size balls.

Press lightly with finger tips, dust with

extra wheat flour, using rolling pin

make small round shape pooris.

Deep fry them in hot oil.

Serve with poori masala or any side dish.

LEMON MADEICA CAKE

250 gm butter

200 gm caster sugar

4 eggs

280 plain flour

1 tsp baking powder

1 lemon finely grated zest

100 ml non dairy whipping cream

LEMON ICING:

1 lemon juice

200 gm icing sugar

Both mix well.

METHOD:

Preheat oven to 180°C.

Line 2 loaf tins with greaseproof paper.

Beat butter & sugar until light &fluffy.

Add in eggs one at a time & beat well.

Fold in flour & remaining ingredients &

mix well.

Pour the batter into 2 loaf tins ( 7” × 4”) .

Bake in preheated oven for 45 minutes

or until well cooked.

Remove & cool before invert out the cake.

Spread lemon icing on top of the cake.

Cut into slices & serve.

FRIED TEMPE WITH CHICKEN

I packet Tempe, cut into thin strips

(Tempeh/ tempe/ tempei begins with whole

soybeans, which are softened by soaking and

dehulled, then partly cooked.)

( See below for more information)       

30 gm anchovies

(cleaned, deep-fried & crushed)

1 onion chopped

2 pips garlic chopped

1 green chilly sliced

5 birds eye

300 gm chicken meat slices

1 tomato sliced

Oil for cooking

Spring onion chopped

SEASONING:

2 tbsp light soya sauce

1 tbsp light soya sauce

Salt, sugar & pepper to taste

Method:

Heat up oil for deep-frying.

                                                   

Deep- fry tempe until golden brown &

crispy, dish & drain.

Heat up 2 tbsp oil in a wok, sauté onion,

garlic until aromatic.

Add chicken meat, seasoning & stir-fry

until well mixed.

Add in the remaining ingredients & stir-fry

over high heat until well mixed

Garnish with spring onion

Dish up & serve with plain rice.

http://en.wikipedia.org/wiki/Tempeh