EASY TUNA SANDWICH

 Sliced bread

Cucumber (thinly sliced)

Ingredients:

1 can tuna in mayonnaise

1 tablespoons finely chopped celery

¼ tsp pepper powder

1 teaspoons chili sauce

1 tbsp onion chopped

Method:

Mix all the ingredients together.

Spread tuna mixture on bread slice, top with thinly sliced cucumber and top with another slice of bread.

TOMATO & CHEESE MUFFINS

2 1/2 cup all-purpose flour

 3 tbsp sugar

1 1/2 tsp baking powder

 1 tsp dried basil

1 tsp salt

1/2 tsp baking soda

1 cup tomatoes (ripe, peel off skin & chopped)

1/2 cup milk

2  eggs

1/4 cup butter (melted)

1 tbsp onion (minced)

1 cup shredded cheddar cheese

¼ tsp pepper powder

Method:

Combine flour, sugar, baking powder, basil, salt & baking soda set aside.
Mix tomatoes, milks, eggs, butter, pepper & onion together, add to dry ingredients, stir in cheese
Fill in paper-lined muffin cups 3/4 full.
Bake at 375 degrees for about 18-20 minutes.

SWEET POTATOE DOUGHNUTS

600 gm sweet potatoes

60 gm plain flour

60 gm tapioca flour

120 gm sugar

1 tbsp water

Oil for deep frying

METHOD:

Boil sweet potatoes in their jacket until

tender, peel, mash them & force through

a sieve to remove fibers.

Mix in flours & knead together to get a firm

dough, add water if the sweet potatoes are

too dry.

Turn dough into a floured board & roll a

long roll about 5 cm in diameter.

Cut the roll into 12 equal slices & shape each

slice into a round cake 1 cm thick, make hole

in the center of each cake.

Heat the oil & fry the doughnuts until golden

brown, drain & keep aside.

Strain the oil & put in sugar & 3 tbsp

of water, melt the sugar & boil until a very

thick syrup is obtained.

Return the doughnut to the pan & toss

them in the syrup until well coated &

the sugar crystallize.

Serve as tea time snack.

Note: 

Can use any color sweet potatoes
 i use yellow.

                   

COCONUT LADDOO

Sweetened condensed milk 100 ml

Coconut 2 cup (grated)

Cashews 1 tbsp chopped

Raisins 1 tbsp

Cardamom powder 1/2 tsp

Black pepper ½ tsp crushed

Pinch of salt

Ghee  melted 1 tbsp 

Method:

Roast the grated coconut in a dry pan

over slow flame until the aroma of coconut

comes out. 

Mix in the condensed milk and cook on slow

flame till the mixture becomes dry and blends well. 

Fry cashew nuts and raisins in ghee and add it

to the above mixture, add cardamom, salt & 

pepper and mix well. 

Wait until the mixture cools down to a room 

temperature. 

Now make this mixture into lime size balls

by pressing lightly with hand, allow to cool 

them before storing.

COCONUT CANDY

21/2 cups firmly packed grated coconut

380 g condensed milk

1/2 cup sugar

30-40 g butter melted

1/2 tsp rose essence

Few drops of red food color

Pinch of salt

Method:

Fry coconut dry in low flam until it comes

to fine crumbs, add condensed milk, sugar,salt

& continue cooking over low heat, stirring until

mixture leaves sides of the pan,  remove from the

 heat add in butter, essence, color & mix well,

transfer to greased pan, allow to cool & cut into

pieces, store in a airtight container.

CARROT CAKE WITH CREAM CHEESE FROSTING

4 eggs yolks
50 gm sugar
20 gm carrot grated
½  lemon zest
200 gm hazelnuts, walnuts, almonds,
(chopped )

100 gm brown sugar
60 gm plain flour
120 ml corn oil
4 eggs white's

Topping:

Roasted, chopped peanuts

Method:

Mix carrot & lemon  together.
Beat yolks & brown sugar until well.
Add in carrot, mix nuts, flour & oil.
Another bowl beat egg white & sugar until fluffy.
Mix with carrot mixture & mix well.
Bake for 25 minutes in 180 degrees.

Allow cake to cool & then top with cream cheese frosting & decorate with chopped, roasted peanuts....

Cream Cheese Frosting:

100 gm butter
200 gm  cream cheese

Cream butter & cheese until light & fluffy
Add in sugar & cream again smooth.

Spicy Prawns With Eggs (Chinese Style)

Recipe from :nava-k.com

Ingredients

600g prawns (cleaned and leave the tail on)
2 eggs
1 tbsp blended/grounded ginger
1/2 tbsp blended/grounded garlic
1 large tomato (chopped)
2 large onions (sliced into thin rings)
1 green chilly (de-seeded and sliced)
2 red chilies (de-seeded and sliced)
1 tbsp crushed black pepper
1 1/2 tbsp dark soy sauce
1 1/2 tbsp Chinese wine
1 stalk of coriander leaves (sliced into smaller pieces)
2 tbsp butter
salt to taste

Method:

Break the eggs into the prawns, add the blended garlic and ginger and mix all together.

When the butter is heated, add the mixed prawns and continuously stir for 3-4 mints.

Put in the tomatoes, chilies and onions.  Mix and keep stirring to prevent from burning.

After this, add pepper, dark sauce, Chinese wine and salt to taste.

Stir again to blend all the ingredients together.

Off the heat and stir in the coriander leaves just for another 2 mints.