STUFFED BEETROOT RECIPE

INGREDIENTS FOR STUFFED BEETROOT

Beetroot – 4
Lima beans or peas – 1 cup
Pepper powder – ½ tsp
Parsley – 1 tbsp [chopped]

METHOD OF PREPARING STUFFED BEETROOT

Cook beetroot and hollow out centre. Cook beans or peas and mix well with seasoning and chopped parsley. Chop centres of beets and mix with beans and stuff the beet with mixture.
Reheat and serve.

HOW TO MAKE BEET GREENS

INGREDIENTS FOR BEET GREENS

Onions – 2 tbsp [chopped]
Mustard – ½ tsp
Horse radish – 1 tbsp [chopped]
Sour cream – ½ cup
Oil – ¼ cup
Salt to taste

METHOD OF PREPARING  BEET GREENS

Heat oil in a pan, add all ingredients except cream and simmer gently until tender. Add cream when cooked.
Serve hot.

EGGPLANT PARMIGIANO RECIPE

INGREDIENTS FOR EGGPLANT PARMIGIANO

Eggplants [brinjals] – 2
Tomato sauce – 1 cup
Sweet basil
Grated cheese


METHOD OF PREPARING  EGGPLANT  PARMIGIANO

Wash egg plant, remove stem and slice about ½ inch thick, length wise. Drop into salted boiling water for about 5 minutes. Drain well and fry on both sides in oil.
Arrange in layers in baking dish as follows: sauce, eggplant, cheese, basil. Top with sauce and cheese. Cover and bake for 15 minutes in 350°F oven or until sauce begins to boil.
Served hot or cold with spaghetti.

BOSTON BREAD RECIPE

INGREDIENTS FOR BOSTON BREAD

Flour – 2 cups
Dates – ½ cup
Bi-carb – 1 tsp
Salt – 1 pinch
Golden syrup – 1 cup
Milk – 1 cup

MEHOD OF PREPARING  BOSTON  BREAD

Warm the syrup and milk till well mixed. Mix the dry ingredients well and lightly together. Pour in the milk and syrup mixture and mix immediately.
Half fill greased tins. Cover tins and steam for 3 hrs and serve.

HOW TO MAKE STUFFED POORI

INGREDIENTS FOR STUFFED POORI

Wheat flour – 4 cups
Milk – ½ cup
Khoya— ½ cup
Green chilies – 3
Coriander leaves – 1 tbsp [chopped]
Carom seeds – 1 tsp
Chili powder – ½ tsp
Salt to taste
Oil for frying

METHOD OF PREPARING STUFFED POORI

Add salt, red chili powder, milk into the wheat flour, and mix well. Add enough water to knead the dough.
Mix chopped green chilies, chopped coriander leaves and carom seeds for filling.
Make small balls from the dough and rollout poories. Place ½ tsp of filling in the centre of each poories. From it again give round shape and keep aside.
Heat oil in a pan, Press the balls with your palms to flatten them and give the shape of poories. Fry the poories till it become golden brown.
Serve hot with curd or pickle.

OLIVE RICE [IN SPANISH STYLE] RECIPE

INGREDIENTS FOR OLIVE RICE

Rice – 5 tbsp [boiled]
Curry powder -- 1 tsp
Parsley – 1 tbsp [chopped]
Stuffed olives – 10
Oil –1 tbsp
Salt to taste
Pepper to taste
Cream – 1 tbsp

METHOD OF PREPARING OLIVE RICE [IN SPANISH STYLE]

Heat oil in a pan, add curry powder and cook for a few minutes. Add other ingredients and mix well and cook for 20 minutes on low flame.
If mixture seems too dry, add cream and mix well.
Serve hot.

MUTTON KORMA RECIPE -- (2)

INGREDIENTS FOR MUTTON KORMA

Mutton – ½ kg
Red chilies – 5
Green chilies – 2
Aniseeds – 1 tsp
Coconut – 2 tbsp [grated]
Almond – 6
Cumin seeds – 1 tsp
Ginger – 1 piece
Garlic flakes – 5
Onions – 2
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Coconut milk – 1 cup
Yogurt – ½ cup
Salt to taste

METHOD OF PREPARING MUTTON KORMA

Cut the meat into small pieces. Grind onions, red chilies, green chilies, ginger, aniseeds, cumin seeds, grated coconut, garlic flakes and almonds to make a fine paste.
Mix the meat with paste, curd and salt and cook the meat in pressure cooker for 20 minutes.
Add the coconut milk and cook till the gravy become thick.
Serve hot with rice or chappati.