The Good Food Guide

Red Pumpkin - 500 grams
Potatoes – 150 grams
Vegetable Stock – 1 liter
Onions – 2 (chopped)
Garlic – 1 tablespoon (chopped)
Curry powder – 2 tablespoons
Red chilli powder – 1 tablespoon
Black pepper corns – 1 teaspoon
Bay leaves – 4
Cumin seeds ( whole) – 2 teaspoons
Butter – 50 grams
Cream – ½ cup
Salt to taste

Method

-Peel the potatoes and pumpkin and dice them into cubes.
-Heat butter in a pan. Add the cumin seeds , black pepper and bay leaves. Stir till they crackle.
-Add the chopped onions and garlic to it. Cook for two minutes.
-Add the curry powder, chilli powder, potatoes and pumpkin to it.
-Mix a little stock with it. Cover and cook till the pumpkin and potatoes are properly done.
-Remove from heat and cool. Blend the mixture to a fine paste.
-Add the remaining stock to it. Cook again till a smooth creamy consistency is obtained.
-Add cream and salt to the mixture, stir well and serve hot.

6 to 8 over ripe Bananas
4 Tablespoons Flour or as required
1 Cup Milk
2 Eggs
A few Slices of Lemon and fresh fruit
Sugar to taste
A Pinch of Baking Powder
2 Tablespoons Oil

Method

-Mash the bananas well and stir in the milk.
-Beat the eggs slightly and add to the mixture.
-Blend well and add sugar to taste.
-Add a little flour at a time and blend well until the mixture forms a moderately thick batter.
-Cover and keep aside for half an hour.
-Heat oil in a pan; pour in one tablespoon of the batter for each fritter.
-Brown on both sides and serve hot, garnished with fresh fruit and lemon wedges.

250 grams boiled Basmati Rice
25 grams Onions chopped
25 grams Coriander chopped
2-3 Green chillies chopped
50 grams Processed Cheddar Cheese
30 grams All purpose Flour
50 grams Bread crumbs
Refined Oil for deep frying
Salt to taste

Method

-Place the boiled rice in a bowl. Add the onion, coriander, chillies and salt. Mix together well and form dough.
-Divide the dough into small balls. Stuff some processed cheese into each of the rice balls and roll back into shape. Keep aside.
-Prepare a thick batter using the flour and a little salt. Coat each ball with the batter, mix and gently roll it in the bread crumbs.
-Heat oil well in a wok and slide in the rice balls and deep fry them to a golden brown.
-Serve them hot and crisp.

Bread (whole wheat or mixed grain) 8 Slices
Prawns (small to medium sized) 250 grams
Olive oil - 3 Tablespoons
Salt - to taste
White Pepper - to taste
Cheese Spread - 100 grams
Cream - 2 Tablespoons
Finely chopped parsley - 2 Tablespoons
Iceberg Lettuce – 1

METHOD

-Heat olive oil in a large non-stick frying pan.
-Add cleaned and de-veined prawns to it.
-Toss for two minutes on a high flame. Add salt and white pepper.
-Spread the prawns on a large flat platter to cool.
-Mix cheese spread and parsley in a bowl with a fork.
-Add prawns to the cheese mixture.
-Cut bread slices into a shape of your choice.
-Put a slice of lettuce on the bread slice and spread one tablespoon of cheese- prawn mixture on it.
-Garnish with olives and /or sliced red pepper.

Asparagus (fresh) 250 Grams
Salt 2 Teaspoons
Butter 1 Tablespoon
Black Pepper (freshly powdered) ¼ Teaspoon

Method

-Snap each ear of asparagus and keep the top portion aside.(Discard lower portion )
-Bring enough water to boil, adding 1 teaspoon of salt to it.
-When the water comes to a boil, add the asparagus, and keeping the heat on high, let it come to a boil again.
-Drain the water and rinse the asparagus in cold water and leave in a colander to drain.
-Just before serving, place the asparagus, butter, salt, and pepper in a pan and heat through.
-Serve hot.

400 Grams Mutton, sliced into thin slices
150 Grams Ginger, cut into thin strips
100 Grams Spring onions, cut into long pieces
3 Table spoons Oyster sauce
2 Teaspoons Cornflour
1 ½ Teaspoon White Wine
6 Flakes Garlic chopped
Salt to taste
3 Tablespoons Oil

METHOD

-Mix 2 tablespoons oil , 1 ½ teaspoons wine ,salt and cornflour and marinate the mutton slices in this paste for 1 hour.
-Heat the remaining oil in a pressure pan.
-Add ginger strips and garlic and fry on high heat.
-Add the oyster sauce and cook for 5 minutes.
-Stir in the seasoned mutton slices.
-Cover and cook till the mutton is tender.
-Add spring onions and cook , mixing well.
-Remove from heat and serve hot with vegetables.

10 Eggs Hard boiled
1 Cup Bread crumbs
125 grams Bacon
2 Onions chopped
2 Eggs stiffly beaten
2 Cheese cubes
A handful of coriander leaves , chopped
6 to 7 Green chillies , chopped fine
Salt to taste
1 Teaspoon Butter
Oil for frying

METHOD

-Shell the hard boiled eggs and cut them into two vertical halves.
-Scoop out the yolk from each egg and mash well.
-Add grated cheese ,butter, salt to the egg yolks and keep aside.
-Heat oil and lightly fry the onions till brown and remove from oil.
-To the same oil add bacon and fry till done.
-Cut the bacon fine.
-Mix coriander leaves ,green chilies , fried onions and bacon well.
-Stuff one half of the boiled egg shell with the onion bacon mixture and the other half with the yolk mixture.
-Put the two halves together or tie with a string.
-Dip the prepared eggs in beaten eggs , roll them in bread crumbs and deep fry in hot oil till golden brown.
-Serve hot.

2 Packets Orange Jelly
200 ml Fresh Cream
1Large Cup Vanilla Ice cream
6 Tablespoons Icing Sugar
4 Oranges
20 Almonds sliced

METHOD

-Make the jelly as per the instructions on the packet.
-Peel and clean the oranges and break the segments into pieces reserving a few whole peeled segments for decoration.
-When the jelly is set ,break up the jelly well with a fork.
-Add fresh cream, vanilla ice cream and pieces of orange to it and mix well.
-Transfer this mix to a glass bowl.
-Sprinkle icing sugar over it and pat it with your palm
-Garnish with whole segments of orange and sliced almonds.
-Refrigerate for two to three hours and serve chilled.

2 Cups Lotus stems boiled and mashed
1 Cup Potatoes boiled and mashed
¼ cup green peas boiled and mashed
4 Slices Bread
2 Tablespoons chopped onions
2 Tablespoons cornflour
2 Teaspoons Coriander leaves
1 Teaspoon Garam masala powder
1 Teaspoon Red chilli powder

Salt to taste
Oil for frying

Method

-Soak the bread slices in a little water and squeeze out the water.
-Mix all the ingredients except the cornflour and mix well.
-Divide the mixture into small portions and shape them into cutlets.
-Roll in cornflour and deep fry till done.
-Serve hot with tomato sauce.

1 Watermelon (medium size)
4 Tablespoons Honey
¼ Cup Roasted Almond Flakes
Juice of 1Lemon
1Tablespoon Sherry wine

Method

-Peel and cut the melon into cubes discarding the seeds.
-Mix together honey, lime juice, and sherry.
-Fold in the melon cubes.
-Chill for two hours.
-Spoon into a glass dish and sprinkle with almonds.
-Serve chilled.

½ Kg Cauliflower, cut into flowerets
¼ Kg Tomatoes chopped
1 Carrot, grated
¼ Cup water
1 Tablespoon Sherry wine
1 Tablespoon Vinegar
1 Tablespoon Soy sauce
1 Tablespoon Honey
1 Teaspoon Cornflour
Salt to taste
2 Tablespoons Oil

Method

-Heat a little oil . Add the tomatoes and grated carrots.
-Fry till the carrots turn soft.
-When cool blend and strain through a sieve.
-Add sherry wine, vinegar, soy sauce and honey to it.
-Bring to a boil.
-Dissolve cornflour in water to a smooth paste and add to the pan. Stir well.
-Cook till it thickens and the mixture turns translucent. Keep aside.
-Parboil the cauliflower in hot salted water.
-Drain and fry in the remaining oil for about four minutes.
-Pour the sauce over and cook for two minutes.
-Serve immediately.

Chicken Cut into Pieces
350 ml Soy Sauce
Oil To Saute The Chicken

Method

-Marinate the chicken in soy sauce for 4 hours
-Heat oil in a pan and saute the chicken on a low flame
-Turn the chicken every few minutes until it turns dark brown
-Cook till done
-Serve hot with fresh green salad

Method for Chocolate Cake

130 ml. Condensed milk
100 Grams Flour
50 ml. Milk
20 Grams Cocoa Powder
1 Teaspoon Baking Powder
1/4 Teaspoon Soda Bicarb

For The Filling
100 Grams Jam
20 Grams Butter

For The Icing
250 Grams Plain Chocolate
100 ml. Milk

Method To Prepare Cake
-Beat all the ingredients together till light and fluffy
-Bake at 180*C for 20 to 25 minutes
-Remove and cool the cake
-Slit the cake into two. Mix the filling ingredients (jam, butter) together and apply it in the center.

-Place grated chocolate and milk in a pan and hold over a double boiler till melted.
-Cool the mixture in the refrigerator till thick.
-Ice the cake with the melted thick truffle.

1 Cauliflower
200 Grams Carrots
100 Grams Cucumber
100 Grams Capsicum
FOR DRESSING
Juice of 2 lemons
3 Tablespoons Balsamic Vinegar
1 Tablespoons Mustard
1 Tablespoon Sugar
Salt to taste

Method

-Clean and cut all the vegetables into small cubes.
-Place them into a salad bowl.
-Add the dressing and toss.
-Refrigerate till serving time.

2 Apples
½ Cup Sugar
2 Tablespoons Cocoa Powder
2 Tablespoons Milk Powder or Cream
1 Tablespoon Gelatin
2 Eggs

Method

-Grate the apples.
-Mix the cream, sugar, cocoa, egg yolks and add to the grated apples.
-Dissolve gelatin in a tablespoon of hot water and add to mixture.
-Beat the egg white till stiff and fold in to the mixture.
-Set in fridge.
-Serve with sliced apple.

200Grams Papaya pieces
1 Tablespoon Grated Fresh Coconut
A few segments of sweet lime or orange
For Garnishing – Papaya pieces and Fresh Cream

Method

-Blend all the ingredients and strain , if necessary add little sugar syrup
-Pour into a glass and garnish
-Serve chilled.

100 Grams Paneer
1 Onion
1 Capsicum
1 Tomato
2 Tablespoons Oil
Salt to Taste

For Sauce

2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Chopped Onion
1 Teaspoon Chopped Green Chilli
1 Teaspoon Green Chilli Paste
1 Teaspoon White Vinegar
1 Teaspoon Corn Starch
2 Tablespoons Oil

Method

-Cut the Paneer and other vegetables into cubes.
-Take small toothpicks and stick the vegetables and paneer into the toothpicks.
-Heat oil in a pan and place the sticks on the pan and cook.

To make the sauce

-Take oil in a pan and heat.
-Add chopped onions and cook for 10 to 15 seconds.
-Add chopped green chillies, 1 cup water and boil.
-Add green chilli paste, chopped coriander and salt,thicken with corn starch and add vinegar.

To serve pour sauce on plate and place Paneer sticks on the sauce and serve hot.

1 Packet Tomato Soup
100 Grams Beans
100 Grams Peas
100 Grams Carrots
100 Grams Cauliflower
50 Grams Grated Cheese
1 Teaspoon Salt
1 Teaspoon Red Chilli Powder
2 Tablespoons oil

Method

-Stir fry vegetables in oil for 10 minutes.
-Mix the soup with water and break all lumps.
-Add soup to the vegetables and stir constantly till thick, add salt and red chilli powder and cover mixture with grated cheese.
-Bake the prepared mixture at 200* for 8 to 10 minutes
-Garnish with grated cheese and coriander

Serve hot.

200gms Mushrooms
1 Egg White
100gms Cottage Cheese
Chopped Celery
2 Tablespoons Cornflour

For Batter

1/2 cup Flour
1/2cup Cornflour
1/2 cup Milk
1/2cup Water

Method

-Cut the stems of the mushrooms and chop the stem into small pieces.
-Sprinkle the whole mushroom with dry flour and keep aside.

For stuffing

-Mix the 2 tablespoons cornflour, egg white, cottage cheese, chopped stem of the mushroom and celery.
-Fill each mushroom with the prepared stuffing.

For batter

-Mix 1/2 cup flour, cornflour, water and milk. Whisk well.
-Dip each mushroom in batter and deep fry.
-Do not overheat the oil.

Serve hot.

4 Large Tomatoes
4 Eggs
1 Small Onion (minced)
2 Teaspoons finely chopped Coriander
2 Teaspoons Bread Crumbs

Method

-Cut the top of each tomato and scoop out the insides.

-Place the tomatoes on a greased tray.

-Break an egg at a time in a small bowl and slip it the tomato shell.

-Season with salt and pepper, sprinkle with coriander, onions and bread crumbs.

-Place a knob of butter on each and bake / microwave till the eggs are set.

400gms Parboiled Potatoes
2 Medium Sized Onions
200gms Cheese
Salt and Pepper to taste
4 Tablespoons thin Cream or Milk
2 Teaspoons Butter

Method

-Slice the potatoes and put a layer in a well greased baking dish. Cover the potatoes with half the finely chopped onions and a layer of cheese.

-Repeat the layers, seasoning each one with salt and pepper.


-Moisten the last layer with cream or milk and cover with potatoes.

-Dot the last layer of potatoes with butter and bake for 20 minutes in a moderate oven OR microwave (350*F or 180*C).


-Serve Hot.

2 Eggs – Separated
3 Tablespoons Sugar + 4 Tablespoons Sugar
2 Tablespoons Cocoa Powder
2 Tablespoons Cream
1&1/2 Cup Milk
3 Teaspoons Custard Powder
1&1/2 Teaspoons Gelatin (in milk)

Method

- Mix egg yolks, 3 Tablespoons Sugar, Cream, Cocoa Powder, Milk, Custard Powder and Gelatin. Heat all ingredients and make into Custard, remove from heat once thick and cool. After cooling strain the mixture.

-Cool the souffle dish. Beat egg whites add the balance 4 tablespoons of sugar slowly till it forms peaks.

-Mix the strained custard with the egg whites and set in the cooled souffle dish.

-Refrigerate and serve cold.