CHEESY & CREAMY BAKED VEGETABLES

300 gm cauliflower separated into florets

100 gm broccoli separated into florets

50 gm carrot sliced

50 gm bell pepper ( red, green & yellow sliced )

CREAMY CHEESE SAUCE:

2 tbsp butter

2 tbsp plain flour

450 ml milk

100 gm grated Cheddar cheese

SEASONING:

½ tbsp mustard sauce

1 tbsp Worcestershire sauce

Salt to taste

Pepper to taste

TOPPING:

Grated Cheddar cheese

METHOD:

Blanch all the vegetables in boiling water

with salt until tender.

Drain & place into an oven proof dish.

In the saucepan, melt the butter over low heat.

Add flour, stirring gently to cook for 1 minute.

Whisk in the milk & bring to boil.

Add in cheese, seasoning & stir over low heat

until the cheese has melted.

Pour the hot sauce over the blanched vegetables.

Sprinkle with topping cheese.

Bake in preheated oven t 180◦C for 10-15 minutes

until the top is golden brown.

Serve with toasted garlic bread.

TOMATO SOTHY ( TOMATOES IN COCONUT MILK GRAVY )

1 tbsp onion chopped

1 green chilly chopped

1 red chilly chopped

2 ripe tomatoes chopped

Few curry leaves

Salt to taste

½ tsp turmeric powder

½ cup water

1 cup coconut milk

METHOD:

In a cooking pot add onion, both chilies, tomatoes,

curry leaves, turmeric powder, salt & water.

Cook until soft.

Add coconut milk stir for some time until bubble

formed on the edges of the pot.( don't boil the curry )

Remove from fire.

Serve with rice or string hoppers.

VEGETARIAN CHEESY FRIED RICE

1 onion chopped

½ tsp garlic chopped

¼ tsp ginger chopped

2 tbsp vegetarian chicken meat chopped

1 tbsp mixed frozen vegetables

3 button mushrooms chopped

2 cups rice cooked

Salt to taste

Pepper to taste

1 ½  tbsp oil

Parsley chopped

1-2 tbsp milk

TOPPING:

Mozzarella cheese grated  

METHOD:

Heat up the oil, fry onion, garlic &

ginger until light brown colour.

Add in vegetarian chicken, fry for 2 minutes.

Add mixed frozen vegetables, mushroom,

salt fry for few minutes.

Add cooked rice, salt, pepper, parsley &

mix well.

Spoon into an oven proof dish.

Sprinkle milk over rice ( this to prevent rice not

 to be too dry after baking) .

Top cover with mozzarella cheese.

 Bake for  10 minutes in the moderate oven.

Serve while still hot.

PEPPER CRAB

1 kg crab

1 tbsp ginger chopped

1 tbsp garlic chopped

3 birds eye chill chopped

2 tbsp black pepper crushed

2 tbsp dark soya sauce

1 tbsp light soya sauce

2 tbsp oyster sauce

½ tsp brown sugar

Oil for frying

Butter for cooking

For Garnishing:

Spring onion

Coriander leaves

METHOD:

In a wok , stir fry the crabs , until they turn pink .

Remove from fire & set aside .

Drain the oil .

Heat some butter in the same wok .

Add the ginger, garlic & chilies.

Stir fry until slightly brown.

Add the sauce & mix well.

Add the crabs & continue frying.

Sprinkle the pepper, sugar & mix well.

Close & simmer for 5 minutes.

Garnish with spring onion & coriander leaves.

Serve hot.