ROCK CAKES

Rock cakes are easy and quick to make.Its a favourite for picnics,lunch boxes or a quick snack with a cup of tea or coffee.Eat them warm or cold.Buttered or plain.
                                                                               

       
                                                                            ROCK CAKES
You will need
200 grams(2cups) of self raising flour

90   grams (6 tbsp)of butter                                                                       
125 grams (1/2 cup) of sugar
1/2  teaspoon mix spice powder
2     tablespoons of currants/sultanas
2     tablespoons of chopped mix peel
1     egg
1/4  cup of milk(4tbsps)
           

                                
LETS BAKE
1.Sift flour into a bowl with the mix spice powder and rub in the butter,until the mixture resembles crumbs.

2.Add sugar and the fruits and mix well,Beat the egg with the milk and add to the dry ingredients
mix lightly to form stiff dough.

3.Place tablespoons of the mixture in little rough heaps on a lightly greased baking tray.

4.Bake in a pre-heated oven 200c/400f gas mark 6 for 15 minutes or until golden brown.Done.

CHINESE STICKY CHICKEN WINGS

                                                     

                                                                                                                   CHINESE STICKY CHICKEN WINGS
YOU WILL NEED
12 chicken wings
1 tbsp white sesame seeds(optional)
FOR THE MARINADE
2 tbsp dark soy sauce
2 tbsp clear honey
1 tsp Chinese five spice powder
METHOD
1.In a large bowl mix together the soy sauce,honey and the five spice till well combined.

2.Add the chicken wings to the bowl of marinade and mix well.Let the chicken marinate for 30 minutes or more.

3.Pre-heat the oven to 200 degrees c.Place the wings on a baking tray lined with grease proof paper and bake for 30 minutes.

4.Place the wings on a serving plate,Pour any left over juices on the chicken.Sprinkle with white sesame seeds and serve.
                                                                            

Nelsons Anglo Indian Kitchen: FRIED CHICKEN KEBABS

Nelsons Anglo Indian Kitchen: FRIED CHICKEN KEBABS:                                                                                                                                   FRIED C...

MEATBALL CURRY

This curry is made in many different ways and every family has there own secret recipe.This is our family recipe.Make this curry and serve it with coconut rice as we do.                                                                         

                                     MEATBALL CURRY

INGREDIENTS(for the meatballs)
500 grams of lean beef mince
1 large onion chopped finely
1 fresh green chili chopped finely
3 pods of garlic chopped finely
1/2 inch piece of ginger chopped finely
2 tbsp of fresh coriander chopped finely
1 tsp garam masala powder
salt to taste.
METHOD
Put the mince in a large bowl and add all the above ingredients.mix well.
Roll into walnut size balls and place in the fridge to chill.

 
Now for the curry.
2 medium onions chopped finely
4 medium fresh tomatoes made into a puree
1 tbsp freshly made ginger and garlic paste
1 cup coconut milk
2 tsp coriander powder
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala powder
5 to 6 curry leaves
salt to taste
2 tbsp oil of your choice
METHOD
1.Heat the oil in a medium size vessel and add the onions and fry till the onions start to turn golden brown.

2.Add the ginger and garlic paste and curry leaves and fry till the raw smell goes.about 2 minutes.
Mix all the dry spice powders with 1 ladle of warm water and add to the mixture and fry till the oil starts to separate.

3.Now add the tomato puree and cook till the raw smell goes.Now add the coconut milk,2 cups of hot water and bring the curry to a boil.At this stage you can add the potatoes if using.

4.Gently drop the meatballs into the curry.Add salt cover with a lid and simmer for 15 minutes.Open the lid and let the curry simmer for 2 more minute or until the oil starts to float on the top.
Garnish the curry with fresh coriander and serve with rice or bread.

                                   

FRIED CHICKEN KEBABS

                                                                           

                                                      FRIED CHICKEN KEBABS
YOU WILL NEED
400 grams chicken cut in 2inch pieces(i have used chicken on the bone)
1tbsp plain yogurt
1tsp corn flour
2tsp Kashmir chili powder (i have used paprika)
1/2 tsp black pepper powder
1/4 tsp turmeric powder
1tsp ginger and garlic paste (you can grate 1/2 inch piece ginger and 2 cloves garlic)
1tbsp vegetable oil for the marinade. 
250ml vegetable oil for frying.
LETS COOK 
1.In a mixing bowl add the yogurt,ginger,garlic,chili powder,pepper powder,turmeric powder,oil and salt.And mix well.Add the chicken pieces and rub the marinade well into the chicken.keep aside for 10 to 15 minutes.
        

3.Heat the oil in a kadai/wok and fry the chicken kebabs for 3 minutes on each side.Remove and drain on kitchen paper.

4.Serve with slices of cucumber,onion rings and lemon wedges.

Penne pasta with vegetable ragout

               This is a light and healthy pasta dish the way the italians like it done.Great for lunch boxes beause you can eat it hot or cold and its not drenched in sauce.                                                            

                                         PENNE PASTA WITH VEGETABLE RAGOUT

Ingredients
350 grams of penne pasta or any short pasta
250 grams of button mushrooms
2 large ripe tomatoes
2 medium white onions
2 medium sized zucchini(courgette)
2 Tbsp chopped fresh parsley
5Tbsps olive oil
Black pepper and salt to taste

METHOD
1.Cut all the vegetables into small dices.
     














2.Heat the olive oil in a large pan and add the onions to it and fry on low heat till the onions are soft and cooked.Now add the mushrooms and courgettes and cook for 3 to 4 minutes.Add the tomatoes and cook for a further 2 minutes.Make sure you don't over cook the tomatoes.
Now add the chopped parsley,pepper and salt and take it off the heat.

3.Boil your pasta with lots of water and salt.Add one ladle of the water from the pasta to the vegetable ragout.Strain the pasta and add to the ragout .Mix it well and serve with grated Parmesan cheese.

BEEF MINCE MASALA (Keema masala)

                        BEEF MINCE MASALA(KEEMA MASALA) 

INGREDIENTS
500 grams - lean beef mince
1-    medium onion finely sliced
2-    large ripe tomatoes finely chopped
2-    teaspoon ginger and garlic paste(or finely chopped ginger1tsp and finely chopped garlic1tsp)
2-    medium potatoes cut into small cubes.
1-    tablespoon  chopped fresh coriander leaves
2-    teaspoons lemon juice
2-    green chillies finely chopped
1-    tablespoon cooking oil (i use flora,sunflower oil )
Salt to taste.
                                                                                                             

SPICE POWDER 
2-   teaspoons coriander powder
1-    teaspoon red chili powder
1/2- teaspoon turmeric powder
METHOD
1.Heat a pan with 1 tablespoon of the cooking oil.Add the sliced onions to the pan and on a medium heat fry till the onions start to turn golden brown.Add the green chillies and fry for a minute.Add the ginger and garlic and fry for another minute.
2.Add 1/2 cup a water and all the spice powders mix and let it fry till the oil starts to separate.
3.Add the mince meat mix lightly and fry till the mince is no more pink.
4.Now add the chopped tomatoes and cubed potatoes.Cover with a lid and simmer for 10 minutes,stirring in between.
5.  After 10 minutes open the lid add 1 cup of water and salt to taste.cover and simmer for another 10  more minutes.
6. Open the lid add the chopped coriander,lemon juice mix well and serve with boiled rice or flat breads. SERVES 4
                                                       

                                                   

BUTTERSCOTCH WALNUT BROWNIES

BUTTERSCOTCH WALNUT BROWNIES

INGREDIENTS

125 grams -Soft Butter

125 grams - Brown sugar

75   grams - Self raising flour

50   grams -walnuts chopped

2     medium eggs(lightly beaten)

1    teaspoon vanilla essence

METHOD

1- Pre-heat the oven to 170 degree c (gas mark 4)

2-In a large bowl,cream together the soft butter and brown sugar until fluffy.

3-Beat in the eggs,then the vanilla essence,fold in the flour,then mix in the chopped walnuts and mix well.

4-Spoon the batter into a well-greased 18cm/7in square baking tin and put into the oven.

5-Bake for 25 to 30 minutes or until firm.Cool in the tin.Cut into squares to serve.Serves 12 to 14

COCONUT ROCK COOKIES

                                                   COCONUT ROCK COOKIES 

 INGREDIENTS

250 grams dessicated coconut
160 grams granulated sugar
2 medium eggs
1 tsp vanilla extract


METHOD

1--Grease and line a tray with baking parchment(brush some butter on the parchment)..Preheat oven to 180deg c

2-- In a large bowl add the eggs ,sugar ,vanilla extract and lightly beat..add the dessicated coconut and mix well till all is well combined(do not overmix)

 3--Using your hands or an icecream scoop place scoopfuls well apart on the greased tray

 
4-- Bake for 10 to 12 minutes till it starts to get light brown on top

5--Cool for 10 minutes in the tray before transferring over to wire rack

6--These cookies are crispy on the outside and soft on the inside

BANANA AND WALNUT CAKE

                                      SHARON'S BANANA AND WALNUT CAKE

INGREDIENTS

200 grams self raising flour
100 grams softened butter
2 medium eggs(lightly beaten)
2 ripened bananas-mashed
150 grams caster sugar
1tsp baking powder
100 grams walnuts -chopped


METHOD

1- Pre-heat your oven to 180 degrees c.Grease and line a medium loaf tin with grease proof paper.

2-In a large bowl combine all the dry ingredient s accept the walnuts,Add the mashed banana and eggs to the bowl and give it a good mix with a wooden spoon or an electric whisk till all is well combined.

3-Now add 3/4 of the walnuts to the mix and gently fold it in.Pour the batter into the tin and sprinkle the remaining walnuts on top.

4-bake in the middle shelf of the oven for 30 to 40 minutes.Or until firm to the touch.
The best way to check if the cake is done is to pierce the cake with a skewer or small knife in the middle and if it comes out clean its done.Allow the cake to cool in the tin  for 10 minutes before turning it out.   

Mangalore prawn curry.

                                                   MANGALORE PRAWN CURRY

Ingredients.

300 to 400 grams of raw king prawns(around 20 shelled and cleaned)
1 medium onion(cut into thin slices)
1/4 cup of freshly scraped coconut(i use the frozen packs)
1 medium tomato chopped finely.
2 fat cloves of fresh garlic chopped finely
1/2 lemon size ball of  Tamarind
1/2 tsp- mustard seeds 
1/2 tsp-red chili powder
1 tsp-coriander powder
1/2 tsp-cumin powder  
1 large potato peeled and cut in small cubes(it helps thicken the curry)
2 tbsp vegetable oil
 salt to taste

 Method

1- First you need to make a masala paste by grinding half the onion slices,scraped coconut,tamarind,
garlic,mustard seeds,chilli powder,coriander powder and cumin powder with a little water in a mixer grinder to a smooth paste.

2- Heat the oil in a pan and add the remaining onions.fry till it starts to turn light brown.
Add the masala paste to the onions and keep frying on medium heat till the raw smell goes and the masala starts to leave the sides of the pan.

3- Now add one cup of warm water to the pan and let the curry come to a boil.Add salt and the potatoes and cook for 5 minutes covered.

4 - After 5 Minutes add the prawns and chopped tomatoes and cook for exactly 10 minutes on medium heat.Adjust the salt to taste.

6 - Adjust the thickness of the curry by adding more warm water if needed.and your done. 

Chunky chocolate cookies

                                                     CHUNKY CHOCOLATE COOKIES

I  made these cookies today with my 2 lovely daughters and thought id share the recipe with you all...so here it goes..

INGREDIENTS

11/2 cups of self raising flour

1 cup of soft ,dark brown or light sugar(i used light brown )

100 grams butter melted(cooled)

1 medium egg and 1 yoke

1 tsp vanilla extract

 a pinch of salt
100 grams milk chocolate(broken into small pieces)

METHOD

1--Preheat oven to 180 deg c

2--In a large bowl add flour,salt&sugar and mix well

3--Make a well and add the melted butter ,beaten egg &vanilla extract

4--Combine all ingredients into a soft dough

5--Make walnut size balls of dough and place well apart on a baking tray

(there is no need to grease the tray)
6--Bake for 15 mts ,allow to cool in tray for 5 mts befor transferring to a wire rack

7--Cool and enjoy:-)

 

STEAMED BREAD PUDDING

    This is our family favourite,my wife sharon's steamed bread pudding

INGREDIENTS

3 slices of white bread
300ml full fat milk
2 medium eggs
1 tsp vanilla extract
3 tbsp sugar+3tbsp sugar for caramel
1/4 cup sultanas &cashewnuts(optional)

TO SERVE 6

METHOD

1--Warm the milk for 2 to 3 mts in the microwave ...
2--In a large bowl mix sugar,eggs,&vanilla extract .add warm milk &WHISK well
3--Break bread in small pieces,add dry fruits and custard mixture,,allow to stand for atleast 30 mts
4--In a thick bottom vessel  melt 3 tbsp sugar with 11/2 tbsp water .keep on low flame till sugar becomes brown
5--Take off  flame and pour into a 7inch cake tin..swirl it around to evenly coat the base of the tin
6--Add the pudding mixture in the tin and cover it with foil(pierce a small hole in foil for steam to escape)
7--Steam for 20 to 25 mts(i use a  pressure cooker without the weight)
8--Allow to cool for 10 mts,then turn it over in a serving plate..serve with custard /cream

TIP-it is important that you turn the pudding out of tin in 10 to 15 mt or else the caramel hardens and pudding will not unmould
ENJOY:-)