PEANUTS & CHOCOLATE RICE CRISPY

½ cup peanuts roasted, chopped

½ cup rice crispy

2 tbsp desiccated coconut

1 bar cooking chocolate  

Chocolate mold / tray

METHOD:

Grease the chocolate mold / tray.

Mix peanuts, rice crispy & coconut together.

Melt the cooking chocolate.

Pour ½ of the melted chocolate to

the tray / chocolate mold.

Fill in with the peanut mixture.

Fill in the mold with the remainder melted

chocolate, keep in the fridge until set.

Once set remove from the mold & transfer to a container.

ALMOND LONDON COOKIES

130 gm butter

70 gm icing sugar

1 egg yolk

200 gm plain flour

1 tbsp corn flour

(Sift together)

200g whole almonds, toasted

200 gm chocolate, melted

Almond nibs, toasted

Small paper cups

METHOD:

Cream butter & sugar until light. 

Beat in egg yolk. 

Stir in sifted dry ingredients & blend well to form a dough.

Take a small piece of dough, the size of a marble,

wrap it around the almond & shape into a ball.

Place dough on lightly greased trays.

Bake in preheated oven at 175°C for 20-25 minutes or 

until cooked & golden.

Remove & cool on wire racks.

Dip the cookies into the melted chocolate,

put inside the paper cups.

Sprinkle with almond nibs.

CHICKEN & MIXED VEGETABLES IN COCONUT GRAVY

¼ tsp mustard seeds

1 tbsp mixed spices (Cinnamon, cardamom,

star anise, cloves & bay leaf )

1 stalk lemon grass, cut

2 shallots sliced

2 cloves garlic sliced

1inch ginger sliced

1 stalk curry leaves

2 green chilies cut

2 red chilies cut

250 gm chicken cut

1 potato cut

150 gm mixed vegetables (cauliflower, broccoli,

 baby corn, carrot, cherry tomatoes, can add any 

vegetables as you wish)

¼ tsp turmeric powder

White pepper to taste

Salt to taste

1-11/2 cup coconut milk

Coriander leaves for garnishing

Oil for cooking

METHOD:

Heat up oil, fry mustard seeds & mixed spices.

Add shallots, garlic, ginger, both chilies, lemon

grass & curry leaves fry until soft.

Add chicken pieces, potato, salt & turmeric powder,

mix well, add some water ( just enough to cook )

cover & cook half way.

Add mixed vegetables, pepper powder mix well,

cover & cook till don.

Add coconut milk, bring to boil for 1 minute.

Garnish with coriander leaves & remove from fire.

Serve with rice dish or any type of rotis / breads.

DEEP-FRIED SWEET POTATO LEAVES

150 g sweet potato leaves

FOR BATTER:

35 g rice flour

100 g plain flour

1/2 tsp baking powder

1/2 tsp chilly paste

Salt to taste

1/4 tsp sugar

130ml water

METHOD:

Wash sweet potato leaves thoroughly &

drain in a colander. 

Pluck the leaves & discard tough fibrous stems.

To make batter, sift both kinds of flours & baking

powder into a mixing bowl.

Add sugar, chilly paste

 & salt.

Make a well in the center & gradually blend in

water until batter is smooth.

It should be slightly thick.

Dip the sweet potato leaves one or two at a time

into the batter.

Deep-fry in hot oil for less than a minute or until

 golden & crispy.

Drain on absorbent paper & arrange the battered

vegetable on a serving dish.

Serve hot with chilly or tomato sauce .

NOTE:

Sweet potato leaves can be replaced

With spinach leaves.