Lamb Madras

Ingredients

2 tsp chillie powder
2 Tsp coriander powder
2 tsp ground tumeric
1/4 tsp ground ginger
Salt and pepper
1 1/2 cup coconut milk(300 ml)
6 Tsp ghee
1 onion chopped
5 Cloves garlic crushhed
900 gm lamb cubed( some with bones taste better)
1 1/2 cup beef stock
2 tsp tamarind concentrate

Directions

Mix the spice Salt and pepper to a paste with a little of the coconut milk
Heat the Ghee and fry the chopped onion and garlic untill Golden
Add the paste and fry for 3 minutes
Stirring add the meat and stock,bring to the boil.
Cover and simmer gently for  45 minutes or until the meat is tender
Stir in the remaining coconut milk and the tamarind and simmer for 10 minutes until thick.

Chicken Korma

Ingredients

1 large Chicken
1 tsp tumeric
salt
3tsp naturel Yoghurt
1 Cup water
2 Onions chopped
8 Cloves garlic Chopped
1 inch ginger root chopped
2 Dried chillies
4 tsp coriander seeds
2 Tsp cumin seeds
50 gram shredded coconut
5 cloves
1/2 tsp black peppercorns
seeds from 4 cadamom pods
1 Cinamon stick broken
1/4 Tsp grated nutmeg
1/2 Tsp mustard seeds
1/2 Tsp fenugreek seeds
2 bay leaves
6 Tsp olive oil
2 Tsp Chopped coriander

Directions


Remove the skin and fat from the chicken and cut into about 12 pieces
Rub in the tumeric ,Salt and youghurt and leave to marinate for 1 hour.
Puree the water with all the ingredients except the oil and fresh coriander.
heat the oil and fry the puree over medium heat for 10 minutes until
The oil appears on the surface.Stir in the chicken with its marinade and bring to the boil.
Reduce the heat,Cover and simmer for 45 minutes until the chicken is tender.
Garnish with coriander and serve hot with rice.

Curd or Yoghurt Rice

How to make Curd Or Yoghurt Rice?

Ingredients

2cups boiled Rice
1/3rd cup Natural Yoghurt
6Tbsp Olive Oil or any healthy cooking oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies or replace it with dried chillies
5- 7 cloves of whole peeled garlic
small piece of ginger
Salt to taste
1 Tsp Urid Dhall
Dried Yellow split peas
Garnish With Corriander


Directions

In a saucepan heat 6 Tablespoon of Olive oil
Add mustard seeds to the oil
When the mustard seeds start popping
add curry leaves add Curry leaves,

 
 
Add Yellow split peas and uridh daal.
After a minute, add in the ginger, coriander and
green chillies ( can be replaced with Dry chillies)
Sauté them for a minute. if you fancy yellow colour
just add a Tsp of turmeric and sauté them again
Add Greek Natural Yoghurt(Curd) and Mix it well and
add salt to taste Do not boil
Take the pan off the gas. Add in the boiled rice.
Just before serving Garnish with coriander

Lemon Rice

How to make lemon rice:

Ingredients:

2cups boiled Rice

1/3rd cup Lemon Juice

6Tbsp Olive Oil or any healthy  cooking oil

1/2tsp Black Mustard seeds

Few curry leaves

3-4 green chilies or replace it with dried chillies

5- 7 cloves of whole peeled garlic

Salt to taste

1tsp Urid dhall

1/4th tsp. turmeric powder

1/4th cup yellow split peas

Corriander

Directions

Heat oil in a pan and add mustard seeds, allow to splutter then
add  curry leaves followed by urid dhall and Split yellow peas.

Add chopped onions


Add turmeric powder , fry till brown.


Now add green chilies, salt and fry for 2 minutes.


Take it off from the flame and add lemon juice and mix well.


Now add this to the boiled and filtered  rice and mix well.

Lemon rice is ready to be served.

Garnish with corriander

*yellow split peas can be replaced by peanuts

Christmas Shortbread

Ingredients

2 Cup Plain Flour

1/2 Cup corn Flour

1/2 Cup Icing Sugar

340Gram Butter

Pinch of salt

Directions

Slightly warm plain flour and corn flour

Cream Icing sugar and Butter

Fold in mixture of plain flour and Corn flour

Add pinch of salt

Knead on Board

Roll in to the thickness required

(Thicker-Softer)

Low slow Bake

Cut into the shapes required

bake @ 175 Degree C for 30 minutes

Madelines

             Ingredients

                 4        Eggs

                 2        Cup Flour

                 2        Cup Sugar

                 1 1/2  Cup Clarified Butter or Ghee

                 1 tbs   Vanilla

                            Confectioners' Sugar

                                          Madeline mould

                                                                                 

              Directions

 Stirr Eggs And Sugar into top of double boiler until creamy and lukewarm

 Remove from heat and beat until cool

 Add Flour gradually,Mixing well

 Fold in butter and vanilla

 Use special shell shaped madeline moulds that have been buttered and floured.

 Fill molds 2/3 full

 Bake in a 220degree c Oven for ten minutes or untill lightly browned.

 Dust with powderes sugar.

 Banana Sponge

Ingredients


    225grms Butter Softened
   2 Cup Plain Flour
   1 Cup sugar
   11/2 Tsp baking Powder
   2 Eggs @ room temperature
   2- 3 bananas
   1Tsp vanilaa Essance
   1 tsp Cinamon powder
   3 Tsp Brown sugar

Directions

Cream butter and sugar
Add one egg at a time and mix well
Sift The flour and baking powder 
Turn & Fold  gently with creamed butter sugar and eggs using wooden spatula
Grease the cake Tin and line it with baking paper
Wider the cake tin thinner the slice and deeper the cake tin thicker the slice
Spread in thin cake tin
Slice bananas and spread on top
Sprinkle with mix of 3 Tbs brown sugar mixed with 1 Tsp of Cinamon powder
Bake @ 150degree C for 30  to 40 minutes or cook till they turn Brown
Remove it from the oven and allow it to cool
Can be served with chioce of Cream or boysenberry ice cream  or cookies and cream ice cream