MUTTON RIB CHOPS RECIPE

INGREDIENTS FOR MUTTON RIB CHOPS

Mutton with ribs – ½ kg

Onion – 1 [chopped]

Tomato – 1 [chopped]

Salt and vinegar to taste

Garlic flakes – 4

Ginger – 1 piece

Chilli powder – 2 TSP

Turmeric powder – ¼ tsp

Pepper powder – ½ tsp

Oil – 2 tbsp

Cumin seeds – ½ tsp [roast and powdered]

Cardamom – 2 [powdered]

Cloves – 4 [powdered]

Cinnamon – 2 [powdered]

Curry leaves – 1 strand

METHOD OF PREPARING MUTTON RIB CHOPS

Cook the mutton chops with salt and water. Add vinegar and cook again until tender and the gravy is about 1 cup.

Heat oil in a pan and fry for 5 minutes. Add tomatoes and fry for another 5 minutes.

Add ginger paste, garlic paste, pepper powder, turmeric powder, chilli powder and fry for 2 minutes. Add the cooked mutton.

Pour the gravy and cook on low flame. Add the powdered spices. Cook again till the gravy become thick.

Garnish with curry leaves and serve hot.

SOYABEAN CROQUETTES RECIPE

INGREDIENTS OF SOYA BEAN CROQUETTES

Soya bean – 2 cups [cooked]

Tomato puree – ¾ cup

Salt – 1 tsp

Onion – 1 [minced]

Flour – 3 tbsp

Bread crumbs

Celery

Butter – 2 tbsp

METHOD OF PREPARING SOYABEAN CROQUETTES

Boil the minced onion and seasoning in tomato puree. Make a roux of the flour and butter, add to the tomato puree and cook to thick gravy. Add soya bean pulp and shape into croquettes.

Roll in dry bread crumbs and fry in oil or bake in oven.

QUAKER PUDDING RECIPE

INGREDIENTS FOR QUAKER PUDDING

Bread crumbs – 3 cups

Raisins – ½ cup [chopped]

Melted butter – ½ cup

Syrup or treacle -- ½ cup

Cloves – ½ tsp

Nutmeg – ¼ tsp

Flour – 1 cup [sifted]

Milk – 1 cup

Salt – ½ tsp

Bi-carb – ¼ tsp

Cinnamon – 2 tsp

METHOD OF PREPARING QUAKER PUDDING

Mix crumbs and milk well and add melted butter and syrup. Add raisins and flour. Pour the mixture into a greased 1 quart mould and steam for 2 hours.

Serve with creamy sauce

PEPPERS WITH POTATOES RECIPE

INGREDIENTS FOR PEPPERS WITH POTATOES

Sweet pepper – 3[cut into thin strips length]

Potatoes – 5[cut into cubes]

Oil – 2 tbsp

Garlic flakes – 2 [chopped]

Tomato juice – 1 cup

Onion – 1 [sliced]

Salt and pepper to taste

Coriander leaves – 1 tbsp [chopped]

MRTHOD OF PREPARING PEPPERS WITH POTATOES

Heat oil in a pan and fry the sliced onion and garlic flakes for 2 minutes, Add sweet peppers and sauté for 3 minutes. Add potatoes, tomato juice, salt and pepper and mix well.

Cover and cook on low flame for 20 – 25 minutes, or until potatoes are tender. Remove from the flame and transfer into a serving dish and garnish with chopped coriander leaves.

SEMOLINA [RAWA, SOOJI] -- WHEAT DOSA RECIPE

INGREDIENTS FOR SEMOLINA – WHEAT DOSA

Wheat flour – 1 cup

Semolina – ½ cup

Salt and water -- as required

Onion – 1 [chopped]

Green chilies – 2[chopped]

Ginger – 1 small piece [chopped]

Curry leaves – 1 strand [chopped]

Salt to taste

Oil – 1 tbsp

METHOD OF PREPARING SEMOLINA – WHEAT DOSA

Mix wheat flour, semolina, salt and water and make into a thin batter.

Add chopped onion, chopped ginger, chopped green chilies, chopped curry leaves and mix gently.

Apply gingelly oil on a hot griddle and spread 2 tbsp of the dosa batter on the griddle. When one side of the dosa is done, add small quantities of oil or ghee around the dosa. This makes it very easy to lift it from the griddle and makes it brown and crisp.

Serve hot with coconut chutney or onion chutney.

LETTUCE CHEESE ROLL RECIPE

INGREDIENTS FOR THE LETTUCE DHEESE ROLL

Nuts – ½ cup [chopped]

Raisins – ½ cup

Cottage cheese – 1 ½ cups

Salt to taste

Eggless mayonnaise to moisture

METHOD OF PREPARAING OF LETTUCE CHEESE ROLL

Mix all the ingredients and spread on 8 large lettuce leaves and roll each leaf like a jelly roll

Bind with strips of pimento. Chill before serving.

CABBAGRE WITH TOMATOES RECIPE

INGREDIENTS FOR CABBAGE WITH TOMATOES

Cabbage medium – 1 [shredded]

Onion – 1 [sliced]

Vinegar – 1 tbsp

Sugar – 1 tbsp

Caraway seeds – ½ tsp

Water – ½ cup

Tomatoes – 3 [chopped]

FIour – 1 tbsp

Salt to taste

Oil for frying

METHOD OF PREPARINGCABBAGE WITH TOMATO

Heat oil in a pan and put caraway seeds, when the seeds sputter add onions and fry until golden brown.

Add cabbage, vinegar, sugar, salt and water and cook for 15 minutes on low flame. Mix the flour with 2-3 tsp of pan liquid, make a smooth paste and add into the cabbage and cook uncovered stirring constantly until mixture thickens.