Easy Recipe

Almond Tea Cake

Almond Tea Cake

Preparation Time: 1 Hours 30 Minutes

Ingredients
250 gm sugar
75 gm butter, softened
6 eggs
1 and half tsp vanilla essence
325 gm almond powder
750 gm whole wheat flour
3 tsp baking powder
125 gm skimmed milk powder
Half tsp salt
375 gm plain yogurt

Method

Grease a cake tin and dust it with flour and keep aside.
Beat sugar, butter, eggs and vanilla in a large mixing bowl on medium speed for about 2 minutes, scraping bowl occasionally.
Blend in the almond powder gently.
Combine flour, baking powder, skimmed milk powder and salt; blend into egg mixture alternate with yogurt.

pour batter into the greased tin and bake in preheated over at 180 degree C for about 1 hour, until toothpick inserted near centre comes out clean.
Cool in the tin for about 15 minutes, and then remove and keep. Slice and Serve.

Serves 10

Amla Pickle

Amla Pickle

Preparation Time: 15 Minutes (5-6 Hours seasoning time)

Ingredients
500 gm amla
150 gm salt
2 tsp cumin seeds
2 tsp fennel seeds (saunf)
1-2 tsp fenugreek seeds
1-2 tsp red chilli powder
1-2 tsp turmeric powder
125 ml mustard oil

Method

Boil the amla in some water for 5 minutes.
Remove from water.
Apply 100 gm salt. Keep aside for 5-6 hours to allow the water to drain out.
Deseed the amlas and cut into half or leave them whole.
Heat oil. Shut off the gas. Add cumin fennel seeds, fenugreek seeds, red chilli powder, turmeric and remaining salt.
Add the drained amlas. Cook for 1-2 minutes. Cool.
The pickle is ready for use the next day
Consume within 2 weeks.

Serves 8

Grilled Fish with Herb Butter

Preparation Time: 1 Hours

Ingredients

720 gm Betki fish fillet

white peeper to taste

salt to taste

60 ml olive oil

120 ml lemon juice

160 gm Broccoli, cut into florets

160 gm carrots, sliced thick

240 gm baby potatoes

For the herb butter

150 gm softened butter

25 ml white wine

30 ml lemon juice

30 gm onions, finely chopped fine

1 tsp thyme, finely chopped

1 tsp rosemary, finely chopped

1 tsp basil, finely chopped

1 tsp parsley, finely chopped

Method

For herb butter

Reduce the white wine and lemon juice with Cool.

Mix the chopped onions with herbs and softened butter.

Mix well, roll in butter paper and refrigerate.

For the fish

Clean and cut the fish fillet into uniform half inch thick pieces.

Marinate with salt, pepper, half the olive oil and lime juice for half and hour.

Steam the vegetables and roast the baby potatoes, add salt and toss in butter.

Heat olive oil in a non-stick pan.

Cook the fish over medium-high heat on both sides.

Arrange on a plate and serve with vegetables and warmed herb butter.

Serves 4

Cajun Fish Fingers

Cajun Fish Fingers

Preparation Time: 12 Minutes

Ingredients

For the Cajun seasoning
500 gm betki/ seer fillet
Juice of 3 limes
1 onion, grated
6 garlic cloves,chopped
Half tsp cumin powder
Half tsp cinnamon powder
Half tsp chilly powder
1 tsp olive oil
Half tsp clove powder
salt to taste

Method

Mix all the ingredients except the fish together to prepare the Cajun seasoning.
Keep aside.
Wash the fish properly and cut into fingers. Mix the Cajun seasoning, salt and fish fingers.
Put it on a greased microwave proof plate.
Microwave for 10 minutes at high power.

Serve hot along with wafers.

Serves 4

White Chocomint Frappe

White Chocomint Frappe

Preparation Time: 3- 4 Minutes

Ingredients

60 ml white rum
20 ml Chocolate liqueur
10 ml creme de menthe
60 ml full cream milk
20 ml mojito mint liquor
crushed ice as desired

Garnish
Chocolate flakes and a mint sprig

Method
Put all ingredients in a blender and blend for one minute.
Pour into a martini glass.
Garnish with chocolate flakes and mint sprig.

Glass: Classic Martini glass.

Frozen Blue Moon

Frozen Blue Moon

Preparation Time: 3- 4 Minutes

Ingredients
60 ml tequila
15 ml Cointreau
20 ml blue Curacao liquor
10 ml fresh lemon juice
20 ml Mandarin liquor
60 ml fresh orange juice
crushed ice as desired

Garnish
Salt rim on glass

Method
Blend all the ingredients in a blender using short bursts for one minute.
Pour into a salt rimmed margarita glass
Glass: Margarita glass

Mixed Oriental Seafood Grill

Mixed Oriental Seafood Grill

Preparation Time: 1 hour and 15 minutes

Ingredients

1 sand lobster
1 jumbo prawn
1 fish slice
3 whole squids
3 mussles, cut in half
20 ml olive oil
10 gm mustard
15 gm garlic,chopped
15 ml lemon juice
salt to taste
5 gm cumin powder
20 gm mixed bell peppers
20 gm tomatoes, deseded

Method

Cut the peppers and tomatoes into small dices and keep aside.

Marinate the seafood with mustard, 5 gm of the garlic, lemon juice, salt and cumin powder. Keep aside for 1 hour.

Cook the seafood on a hot grill until almost done. (Alternatively it can be also cooked on a hot tawa or a thick bottomed pan).

In a pan, heat the oil and saute garlic.
Then add the peppers and tomatoes and cook for a while.

Add the seafood to the pan. Cover and cook on a low heat for a couple of minutes.
Serve along with saffron rice

Serves 1