highironsb

Heat oil with a few flakes of tamarind (this is to prevent the oil from going rancid).Mediterranean fritters(Be bold and experimental.Leek & potato soupIngredients2, medium-sized potatoes, scrubbed, washed, dried and cut into thin slices along with the skin2 leeks, leaves discarded, stem peeled and chopped (or 2 bunches spring onions, chopped along with the greens)1 onion, peeled and chopped3 tbsp butter or olive oil2 vegetarian soup cubes, crumbled1 heaped tsp oregano1 tsp chilli flakes1 tsp pepper powderChopped parsley for garnishingSalt to tasteMethodHeat oil or butter in a pressure cooker. Grind in a blender till smooth. When it begins to thicken remove from heat and immediately stir in the jaggery water, salt and half the nutmeg and cardamom powders, grated fried coconut and fried cashews. Fry small spoonfuls, a few at a time. Grind to a coarse paste with pounded sesame, a little salt, a little chilli powder and a little pepper powder. See the instructions in the packet for pouring custard. Open and cool in a basin under the fan.Pour into a decorative glass dish and scatter remaining, cashew, coconut, cardamom and nutmeg on top.Mushroom risotto(A professional chef might commit suicide on reading this recipe.Mix the custard powder in very little milk till dissolved and keep aside. When batter begins to look firm, turn over and fry on all sides till a light ivory colour. But believe me, I’ve fooled the best of them with my version!)Ingredients1 cup rice2 packets vegetarian cream of mushroom soup1 celery2 packets fresh mushrooms1 bunch spring onion1 bunch parsley125 gm processed cheddar cheese, grated or 1 small tub cheese spread with flavouring of your choice1 heaped tsp chilli flakesWatalappan(The original is a very eggy dessert from China Titanium iron cored wire Company Sri Lanka of Dutch/Malay roots)Ingredients100 gm coconut milk powder1 sachet vanilla flavoured custard powder¼ kg palm or ordinary jaggery1 tsp cardamom powder½ tsp nutmeg powder tbsp grated fresh coconut50 gm cashewnutsA pinch of saltMilk as requiredMethodDissolve the grated jaggery in very little hot water and keep aside. Use roughly shredded cabbage, capsicum, pak choy or baby corn instead of spring onions)Ingredients1 heaped cup maidaSalt to taste3 tomatoes, red and firm, choppedGreen chillies according to taste, chopped roughlyFresh mint a large fistful, chopped roughly1 small bunch parsley, roughly chopped3-4 spring onions, chopped along with the lusher greens½ sachet fruit saltA few flakes of tamarindOil for deep fryingMethodMix all the ingredients, except the oil and the fruit salt, using very little water to bind them together. Roast three red capsicums on an open fire till blackened. When it cools a little, cover with clingfilm and chill in the fridge for a couple of hours. Add four to five cups water and the soup cubes. Cover with lid and pressure cook for five whistles.) Add a little more maida if necessary. Add chopped potatoes, leeks, onion, oregano, chilli flakes, pepper and salt and sauté on high heat for five minutes. In the remaining butter, fry the grated coconut till golden and keep aside. Add more water if desired. Before serving, heat again and check for salt and seasonings. Let the steam subside. Just before frying, stir in fruit salt and mix well.Dip 2: Toast and coarsely pound three tbsp white sesame seeds. Take half the amount of water indicated and dissolve the coconut powder in it.. Garnish with chopped parsley. Drain on paper towels and serve hot with two dips.Dip 1: Mix loosely hung curds, cracked pepper, a large pinch salt, a large pinch chilli flakes, any remaining spring onion greens and chopped coriander leaves. Heat it in a strong-bottomed vessel to simmering on a medium to slow fire and mix in dissolved custard powder, stirring frequently. Remove skin, pith and seeds and chop. (You may not need any water at all. Fry the cashewnuts in very little butter, drain and powder coarsely. Do it in two batches