ROASTED MEAT WITH SPICY SAUCE DIPPING

TO MARINATE:

500 gm meat with little fat

( Lamb, beef or pork cut into large pieces )

Salt to taste

Pepper to taste

Chili flakes ( optional )

Lemon juice to taste

Marinate the meat with seasoning &

keep aside for 10-15 minutes.

FOR THE SAUCE:

5-7 birds eye chills chopped

3 cloves garlic chopped

3 tbsp sweet soya sauce

2 tbsp water

2-3 drops of lemon juice

Mix all together & keep aside.

METHOD:

Roast the meat over charcoal fire

until evenly cooked.

Slice & serve hot with sauce.

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.