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Sunday, June 16, 2013
Friday, May 31, 2013
Some trifles contain a small amount of alcohol such as port or Madeira wine or sweet sherry. The Non-alcoholic versions use sweet juices instead, as the liquid is necessary to moisten the sponge cake layer.
However, one could mix and match and make a trifle using ingredients that are readily available at home. A trifle is often used for decoration as well as taste, incorporating the brightly layered colours of the fruit, jelly, jam, and the contrast of the creamy yellow custard and white cream.
RECIPE FOR MANGO AND BANANA TRIFLE PUDDING
500 grams Sponge Cake (available at any bakery)
2 cups of chopped ripe Mango pieces (if fresh mangoes are not available use Tinned mangoes)
2 ripe bananas cut into slices
4 tablespoons sugar
250 grams Cream
1 cup of either fresh or canned Mango juice
Whip the fresh cream to soft peaks consistency.
Slice the cake horizontally into 2 layers. Using a sharp knife, cut the cake to fit the bowl in which the pudding is to be set.
Place a layer of cake in the glass bowl. Sprinkle the mango juice on the cake layer. Next arrange a layer of sliced bananas over this and top it with a layer of fresh cream. Top this layer with a layer of chopped mangoes and then top this Mango layer with a layer of Fresh cream. Repeat as before with the remaining cake, fruit and cream. Chill and serve when required.
Friday, April 26, 2013
Mackerels are firm fleshed fish consumed in a number of ways around the world. They are torpedo shaped with silvery blue skin. Mackerels are high in Omega-3 oil which is good for the heart. Here is a simple and easy recipe for Fried Mackerels
3 tablespoons oil
3 teaspoons chillie powder
2 teaspoons ginger garlic paste
1 teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
2 teaspoons lime juice or vinegar
1 teaspoon salt
Clean and remove the scales, fins and insides of the fish. Wash well. Mix all the above ingredients together with a little water to form a paste. Slit each mackerel lengthwise on either side keeping the center bone intact. Stuff the paste into each mackerel evenly on either side of the center bone. Rub some of the paste on the outsides as well. Keep aside for about 30 minutes. Heat oil in a flat pan and shallow fry the fish on both sides till evenly brown. Serve with White Steamed rice and Pepper Water.
Thursday, April 04, 2013
Monday, April 01, 2013
Thursday, March 14, 2013
LADY’S FINGER /OKRA:
Ladies Finger / Okra contains vitamins A and C and is a good source of iron and calcium. It also contains starch, fat, ash, thiamine and riboflavin. The superior fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract. It also helps lubricate the large intestines due to its bulk laxative qualities. Its anti-inflammatory properties help in treating lung inflammation, sore throats, irritable bowel syndrome, ulcers, etc. Being very alkaline, it helps to neutralize acids and provides a temporary protective coating for the digestive tract. Okra / ladies finger is also good in normalizing the blood sugar and cholesterol levels.
Here is an easy recipe for LADY FINGERS / OKRA PEPPER FRY.
Serves 6 Preparation Time 30 minutes
Wash the whole lady’s fingers and dry them well with a soft towel. Cut into them rings discarding the ends. Mix the cut okras / lady fingers with the black pepper powder / ground pepper, turmeric powder, and salt. Heat oil in a pan and fry on low heat till the lady’s fingers turn golden brown and crisp.
Serve with Steamed White Rice and Pepper water, or just have it with Chapattis or Bread. Either way you'll enjoy it.
Wednesday, February 20, 2013
6 hard-boiled Eggs shelled and cut into halves
3 onions chopped finely
2 tomatoes chopped
1 capsicum deseeded and chopped (optional)
1 teaspoon chopped garlic
1 teaspoon chillie powder
½ teaspoon turmeric powder
1 teaspoon all spice powder or garam masala powder
½ teaspoon cumin powder
Salt to taste
2 tablespoons oil
1 sprig curry leaves (optional)
Heat oil in a pan and sauté the curry leaves, onions and chopped garlic till the onions turn golden brown. Add the tomatoes and capsicum and fry till the tomatoes are reduced to pulp. Add the chillie powder, turmeric powder, cumin powder and garam masala powder / all spice powder and mix well. Add salt and ½ cup of water and bring to boil. Lower heat and gently drop in the hard boiled eggs with the yolk side up. Simmer for a few minutes till the gravy becomes thick. Serve with Rice, bread or chapattis.
Sunday, February 10, 2013
The Demonstration in Progress
A View of the Audience
They enjoyed the food and all the dishes were empty in minutes
Thursday, February 07, 2013
Salted Beef is usually prepared from a cut of beef, from the round section and is soaked in brine solution for a period of time.In addition to Brine and Saltpetre, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution.
Sunday, February 03, 2013
Saturday, February 02, 2013
Also available online from AMAZON.COM Anglo-Indian Cuisine - A Legacy of Flavours from the Past
and AUTHOR HOUSE UK LTD Anglo-Indian Cuisine - A legacy of Flavours from the Past
Tuesday, January 15, 2013
Sunday, January 13, 2013
Sunday, December 23, 2012
Wednesday, December 19, 2012
200 grams butter
Friday, December 14, 2012
RECIPE FOR ROSE COOKIES
Monday, December 03, 2012
ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS selected as Winner from India THE GOURMAND WORLD COOK BOOKS AWARDS 2012
Sunday, December 02, 2012
ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST - GOURMAND WORLD COOK BOOKS AWARDS 2012
Here is the email I received from them