APPLE COBBLER

APPLE COBBLER

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INGREDIENTS

Filling ingredients:

3 lbs of a variety of good cooking apples
2 Tbsp lemon juice
4 Tbsp unsalted butter
1/2 cup sugar
1 Tbsp flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract

Crust ingredients:

2 cups all purpose flour
1/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, cut into small cubes
1 cup buttermilk
1 Tbsp finely chopped crystallized ginger
1 teaspoon lemon zest or orange zest

INSTRUCTIONS

• Prep the apples: Peel, quarter, and core the apples. Cut them into 1/4 to 1/2 inch chunks. As you prep the apples, add them to a bowl and toss with lemon juice to keep them from oxidizing (turning brown).
• Make the apple filling: Melt the butter in a large pan over medium heat. Add the chopped apples (and the lemon juice from the bowl), sugar, cinnamon, and nutmeg. Toss to coat with everything so that the spices and sugar are well distributed throughout the apples. Partially cover the pot and cook until the apples are just tender, about 10 minutes. Stir in the vanilla, and toss to coat with a tablespoon of flour.
• Transfer filling to cobbler dish: Transfer the apple cobbler filling (including any juices from the apples) to a 10-inch pie dish, a 9-inch deep-dish pie dish, or a 9x9-inch baking dish.
• Preheat the oven to 425°F.
• Make the cobbler topping: In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter and toss to coat with the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until the largest piece of butter is no bigger than a pea. Stir in the candied ginger and zest. Make a well in the middle of the flour mixture and pour in the buttermilk. Use a fork to stir the flour and buttermilk together until the flour is all moistened. Do not overwork the dough!
• Crumble topping over apples: Crumble the cobbler dough over the top of the apples in the baking dish. (If you want extra pizzaz you can sprinkle the top with a little brown sugar.)
• Bake: Place a rimmed baking sheet on the lowest rack in the oven (to catch any drippings), and place the cobbler on the next lowest rack. Bake for 10 minutes at 425°F until the top is beginning to brown, about 10 to 15 minutes. Then lower the temperature to 350°F and bake for 30 more minutes until the topping is cooked through and the filling is bubbly. Serve warm with whipped cream or vanilla ice cream.

Source: http://www.simplyrecipes.com/recipes/apple_cobbler/#ixzz4LC0BtsLN
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BAKED CAULIFLOWER CHEESE

BAKED CAULIFLOWER CHEESE

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INGREDIENTS

1 large cauliflower, trimmed and cut into large florets
50g butter
50g plain flour
600ml milk
100g mature Cheddar cheese, grated
Salt and freshly ground black pepper

INSTRUCTIONS

• Preheat the oven to 200°C/400°F/Gas Mark 6. Cook the cauliflower florets in a large pan of lightly salted boiling water for 5-6 mins or until just tender. Drain well and tip the florets into a large ovenproof gratin dish.
• Heat the butter in a pan until melted, then quickly stir in the flour with a wooden spoon. Cook over a low heat, stirring, for 2 mins. Gradually add the milk, stirring all the time, until the sauce is thick and smooth. Simmer for 5 mins, stirring frequently.
• Remove the pan from the heat and stir in nearly all the cheese. Season the sauce with salt and freshly ground black pepper and pour over the cauliflower. Scatter over the rest of the cheese. Bake in the oven for 20 mins until the top is golden and bubbling.
• If you fancy adding a twist to the traditional cauliflower cheese recipe, add breadcrumbs and cherry tomatoes to the top of your dish once cooked. Pop back under the grill for a couple of minutes to brown the breadcrumbs. 

Source: http://www.goodtoknow.co.uk/recipes/507125/cauliflower-cheese
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CLASSIC ROASTED CHICKEN

CLASSIC ROASTED CHICKEN

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INGREDIENTS

1 (4-pound) whole roasting chicken
2 teaspoons unsalted butter, softened
1 1/2 teaspoons minced fresh thyme
1 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 shallots, peeled and halved
3 fresh thyme sprigs
1 lemon, quartered

INSTRUCTIONS

• Preheat oven to 350°.
• Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
• Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
• Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.

Source: http://www.myrecipes.com/recipe/classic-roast- chicken
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GINGER ALE

GINGER ALE

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INGREDIENTS

1 1/2 cups chopped peeled ginger (7 ounces)
2 cups water
3/4 cup sugar
About 1 quart chilled seltzer or club soda
About 3 tablespoons fresh lime juice

INSTRUCTIONS

Make syrup:

• Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.
• Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.

Assemble drinks:

• Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).

Source: http://www.epicurious.com/recipes/food/views/homemade-ginger- ale-358033
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CHICKEN PASTY

CHICKEN PASTY

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INGREDIENTS

60g unsalted butter
1 onion, chopped
1 teaspoon curry powder
1 carrot, peeled, grated
2 sticks celery, chopped
10 button mushrooms, chopped
2 cups shredded, barbecued chicken
270g can corn kernels, drained
1 tablespoon plain flour
375ml (1 1/2 cups) chicken stock
6 sheets puff pastry, defrosted
Milk or egg yolk, to brush pastry

INSTRUCTIONS

• Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.
• Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.
• Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.
• Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.

Source: http://www.delicious.com.au/recipes/chicken-pasties/def2dab9- 8ebd-4a8a- 8a43-892c04785e6a
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VEGETARIAN SHEPHERD’S PIE

VEGETARIAN SHEPHERD’S PIE

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INGREDIENTS

For the lentil sauce

50g butter
2 onion, chopped
4 carrot, diced
1 head of celery, chopped
4 garlic clove, finely chopped
200g pack chestnut mushroom, sliced
2 bay leaf
1 tbsp dried thyme
500g pack dried green lentil (green moong)
100ml red wine (optional)
1.7l vegetable stock
3 tbsp tomato purée

For the topping

2kg floury potato
85g butter
100ml milk
50g cheddar, grated

INSTRUCTIONS

• To make the sauce, heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils. Pour over the wine and stock – it’s important that you do not season with salt at this stage. Simmer for 40-50 mins until the lentils are very soft. Now season to taste, take off heat, then stir in the tomato purée.
• While the lentils are cooking, tip the potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with the butter and milk, then season with salt and pepper.
• To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash. Scatter over the cheese and freeze for up to two months (see tips, below) or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

Source: http://www.bbcgoodfood.com/recipes/10035/golden-veggie- shepherds-pie
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BREAKFAST SCONES

BREAKFAST SCONES

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INGREDIENTS

2 cupsself-raising flour
30 gbutter, chopped
1/2 cupmilk
1/2 cupwater
jam and cream, to serve

INSTRUCTIONS

• Preheat oven to very hot, 220°C. Lightly grease a scone tray.
• Sift flour into a large bowl. Add butter. Rub in lightly using fingertips.
• Make a well in centre of flour. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
• Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into rounds using a floured 5cm cutter, or into wedges using a floured knife.
• Place close together on prepared tray. Brush with reserved liquid. Bake for 12-15 minutes, or until scones sound hollow when tapped. Cool scones on a wire rack. Serve with jam and cream.

Tips
Any leftover dough can be lightly kneaded and rolled out to make extra scones - these will be harder than the first batch due to the extra handling of the dough.

Source: http://www.foodtolove.com.au/recipes/classic-scones- 3654
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Mawa kachori

Mawa kachori

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INGREDIENTS

For the dough

Maida / All purpose flour – 2 cups
Ghee / Clarified butter – 1/4 cup
Pinch of salt
Ice cold water to knead the dough

For the filling

Khoya / Dried whole milk – 200 g
Cardamom powder – 1/2 tsp
Dry fruits – 2 tbsp ( Finely chopped )
Powdered sugar – 3/4 cup

For the sugar coating

Sugar – 1 cup
Water – 3/4 cup
Cardamom powder – 1/2 tsp
Saffron – a pinch
Ghee for frying
Dry fruits slivers for garnishing
Saffron for garnishing
Silver foil for garnishing
Dried rose petals for garnishing

INSTRUCTIONS

For the dough

• Mix flour, ghee and salt in a bowl and mix nicely with your fingers.
• Add ice cold water little by little and knead a soft dough.
• Cover and keep aside.

For the filling

• Heat khoya in a pan.
• Cook till it starts to leave the sides of the pan.
• Remove from heat and cool completely.
• Add cardamom powder, dry fruits and powdered sugar.
• Mix well.

For the sugar syrup

• Heat sugar and water in a pan.
• Cook till it has reached 1 string consistency.
• Remove from heat.
• Add cardamom powder and saffron.
• Keep aside.

Assembly

• Divide the dough and filling into 12 equal parts.
• Take one part and make it into a ball.
• Dust and roll it slightly.
• Keep one part filling in the center and bring the ends together.
• Seal nicely.
• Dust and roll very gently to make a 4 inch circle.
• You can roll it using your fingers as well.
• Be careful not to tear the dough while rolling.
• Heat ghee in a pan.
• When the ghee is barely hot, slide the kachories in the pan.
• Cook on low heat till slightly browned from both the sides.
• Remove on a plate and let cool.
• Heat the sugar syrup once again.
• Dip the cooled kachories in the warm syrup and take out on a plate.
• Garnish with dry fruit slivers, rose petals, silver foil and saffron strands.
• Let them cool again till sugar syrup is dried.
• Store in an airtight container for 2-3 days.

Source: http://www.whiskaffair.com/2014/10/rajasthani-mawa- kachori.html
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Rajasthani kadhi

Rajasthani kadhi

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INGREDIENTS

For kadhi:

1 cup sour full fat yogurt /khatta dahi
2 cups water
2 tbsp gram flour/besan
¼ tsp turmeric powder/haldi powder
salt as required

For tempering:

2 tbsp oil or 1.5 tbsp ghee
½ tsp mustard seeds/rai or sarson
¼ tsp fenugreek seeds/methi dana
½ tsp cumin seeds/sabut jeera
1 small to medium bay leaf/tej patta
a generous pinch of asafoetida/hing
¼ tsp red chili powder/lal mirch powder
1-2 dry red chilies/sookhi lal mirch - kept whole or halved and seeds removed

INSTRUCTIONS

Preparing the kadhi:

• mix the above mentioned kadhi ingredients till smooth in a pan. use a wired whisk to stir. no lumps should be there.
• keep on a low flame and stir often for about 5-6 minutes till the gram flour or besan gets cooked and the kadhi or sauce thickens a bit.
• the consistency of the kadhi is neither thick nor thin.
• keep aside covered.

Tempering the kadhi:

• heat oil or ghee in a small pan.
• add the mustard seeds along with the bay leaf first.
• let the mustard seeds start popping & crackling.
• then add cumin seeds and fenugreek seeds.
• stir and add red chilies and asafoetida.
• fry for a few seconds till the red chilies darken a bit.
• switch off the flame.
• add the red chili powder and stir.
• immediately pour this tempering into the kadhi.
• cover and let the tempering flavors infuse with the kadhi.
• after 5-6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.

Source: http://www.vegrecipesofindia.com/rajasthani-kadhi- recipe-kadhi- recipes/
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Safed maas

Safed maas

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INGREDIENTS

200 gm meat
2 Tbsp clarified butter
2 cinnamon sticks
1/4 tsp cumin seeds
1 cassia leaf
4 cardamom
4 Tbsp of onion paste
2 tsp ginger garlic paste
2 Tbsp almond-cashew nut paste
2 tsp yoghurt
2 Tbsp milk
1 tsp cream
Salt to taste

INSTRUCTIONS

• Grind together onions to a fine paste. 
• Add salt.
• Blanch almonds and cashew nuts.
• Grind them to make a smooth paste.
• For the main preparation: 
• Partially boil the meat and keep aside. 
• Heat clarified butter in pan. 
• Add cinnamon, cumin seeds, cassia leaf and cardamom. 
• Cook till the cumin seeds start crackling. 
• Then add onion paste, ginger garlic paste, salt, semi boiled meat, almond and cashew nut paste, curd, milk and cream. 
• Mix well. 
• Garnish with cream and coriander leaves. 
• Serve hot with rice.

Source: http://food.ndtv.com/recipe-safed- maas-558271
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Aamlana

Aamlana

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INGREDIENTS

2 tbsp Tamarind (imli)
6 tbsp Sugar (powdered)
¼ tsp Cardamom Powder
½ tsp Black Salt
¼ tsp Black Pepper Powder
Salt to taste
Mint Leaves (chopped)
Ice Cubes
Chilled Water

INSTRUCTIONS

• Soak tamarind in 1 cup of water for nearly 2 hours.
• Now mash it properly with your hands and filter out the tamarind water using a clean muslin cloth.
• Add salt, sugar, black salt, pepper and cardamom powder into it and mix well.
• Pour out the mixture in serving glass and add 3 cups of chilled water.
• Mix it well.
• Enjoy this sweet and tangy chilled drink after adding ice and mint leaves.

Source: http://www.indobase.com/recipes/details/amlana.php
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Kalmi vada

Kalmi vada

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INGREDIENTS

1/2 cup chana dal
1/4 cup split moong Dal
1-1/2 medium size boiled and mash potatoes (this should be about 3/4 cup of mashed potatoes)
2 green chili chopped adjust to taste (hari mirch)
1 tablespoon chopped ginger (adrak)
3/4 teaspoon salt, adjust to taste
1/2 teaspoon crushed black pepper
2 teaspoon crushed coriander (dhania)
1/8 teaspoon asafetida (hing)
About 2 tablespoon chopped cilantro (hara dhania)
Oil to fry

INSTRUCTIONS

• Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.
• Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.
• Next mix all the ingredients together; this will make soft and crumbly dough.
• Divide the dough into 7-8 equal parts and make them into patties.
• Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.
• Note: Kalmi Vadas are double fried.
• Fry the patties until they are golden brown it should take about 5-6 minutes.
• Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.
• Fry them again over medium high heat till they are golden brown. Take them out over paper towel.
• Kalmi vadas are ready.

Source: http://www.manjulaskitchen.com/kalmi-vada/
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Ram pulao

Ram pulao

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INGREDIENTS

Coriander leaves 1 Bunch.
Green peas 1/4 Cup.
Cumin seeds 1 Teaspoons.
Cloves 4 Numbers.
Cinnamon 3 Stricks.
Coriander seeds 1 Teaspoons.
Chilly powder 2 Tablespoons.
Turmeric 1/4 Teaspoons.
Yogurt 1 Tablespoons.
Oil 3 Cup.
Besan 1 Cup.
Salt To Taste.
Ghee 2 Tablespoons.
Basmati rice 3 Cup.
Raisin 1 Tablespoons.
Cashew nuts 1 Tablespoons.

INSTRUCTIONS

• For gattas In a bowl take coriander seeds and crush them and add chilly powder, turmeric, hing, salt and mix it, add besan, oil, yogurt mix it up like a dough, make a small dumplings, add the dumplings in to the boiling water and put the lid on, let it boil for 10 minutes, after boiling, drain them cool and cut into small pieces, 
• fry in the hot oil and keep it aside. Heat ghee in another pan add cinnamon, cumin seeds, raisins cloves, add cashew nuts and saut them, add boiled green peas, add turmeric, chilly powder, salt, add gatta, add coriander leaves, and switched off the flame, add cooked rice and mix it well, ram pulao is ready.

Source: https://www.vahrehvah.com/ram-pulao- gatta-pulao
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Methi bajra poori

Methi bajra poori

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INGREDIENTS

Bajra atta/Millet flour-1.5 cup
Wheat flour /atta -4 tbsp
Fresh fenugreek/methi-1 cup
Boiled Mashed potatoes-3/4 cup
Yoghurt /dahi -3 tbsp
Asafoetida /hing -1/4 tsp
Chili powder-1 tsp
Cumin seeds /jeera -1/2 tsp
Salt-1 tsp
Soda bi carb- a pinch
Refined oil - to fry

INSTRUCTIONS

• Wash and chop the fenugreek leaves and mash the boiled potatoes.
• Take a big bowl, add in the bajra flour and the rest of the ingredients except the oil.
• Mix and mash well, then pour some warm water (little at a time) and make a medium soft dough. Knead well for 4-5 minutes (make this dough only when you are ready to fry them).
• Make small dough balls, dust with wheat flour and roll to make medium thick pooris/discs.
• Heat oil and deep fry these pooris on medium heat till they turn golden in colour.
• Drain on a paper napkin and serve hot.

Source: http://www.betterbutter.in/recipe/2389/methi-bajra- poori
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Dodol

Dodol

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INGREDIENTS

8 tbsp of wheat / millet flour
4 tbsp of rice flour
3 cans of coconut milk
14 oz of grated coconut / regular jaggery (approx 3 1/2 coconut jaggery squares. Add more if you like it sweeter)
1/2 cup of rough chopped cashews
2 tbsp of butter (optional)
pinch of salt

INSTRUCTIONS

• Use a non stick pot and a wooden flat spoon if possible.
• Mix the flours, 2 cans of coconut milk and salt in a pot and place on medium heat. Stir slowly till the mixtures thickens approx 15 minutes.
• Next add jaggery, cashews and the remaining can of coconut milk. Stir slowly on low medium heat for approx 1.15 hrs till the mixtures leave the side of the pan and does not stick to the wooden ladle. If the dodol does not let oil then add butter towards the end.
• Pour into a 9″ round and smooth it with the wooden spoon to form a nice round. Cool and enjoy.

Source: https://goanwiki.com/2014/12/19/dodol-christmas- sweet-made- with-coconut- jaggery/
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Mushroom Caldin

Mushroom Caldin

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INGREDIENTS

200-250 gms button mushrooms, rinsed and quartered
¼ cup chopped onion, chopped
1 medium sized tomato - quartered
2 cups thin coconut milk & 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut)
2 tbsp oil
salt as required

for the masala curry paste:

2-3 garlic/lahsun
½ inch ginger/adrak
¼ cup roughly chopped onion
2-3 red chilies
1 tsp seedless tamarind/imli
1 tsp cumin seeds/jeera
2 tsp coriander seeds
¼ or ½ tsp turmeric powder/haldi

INSTRUCTIONS

• First grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
• if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
• keep the ground curry paste aside.
• heat oil in a pot. fry onions till transparent.
• add tomatoes and fry for 2-3 minutes.
• now add the mushrooms. stir and saute the mushrooms.
• First the mushroom will ooze out water and the whole mixture will become slightly watery.
• continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.
• now add the ground masala paste and saute for 3-4 minutes, stirring often.
• first add the thin coconut milk and simmer the curry for 5-6 minutes.
• season with salt.
• addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
• lastly add the thick coconut milk and let the curry come to one boil. switch off the fire.
• serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread.

Source: http://www.vegrecipesofindia.com/mushroom-caldin/
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Fish Recheado

Fish Recheado

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INGREDIENTS

4 mackerels rinsed, slit within the center and 2-3 incision from the top (bangda)
17-18 dry red kashmiri chilies
1 inch ginger chopped
7-8 garlic cloves
1.5 tsp pepper corn
1 tsp cumin seed
½ tsp turmeric powder
2 one inch cinnamon stick (optional)
4-5 cloves
2 green cardamom
1 tbsp sugar
2 marble sized tamarind ball without seed or pulp
2.5 tbsp vinegar or as required
salt as required
oil for shallow frying

INSTRUCTIONS

• Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.
• Add sugar and salt.
• Also add turmeric powder.
• Combine all nicely and marinate for 35-40 mins.
• Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.
• Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.
• Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.
• Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.
• Fry until golden brown from both sides
• Serve the recheado mackerels hot with salad, lime wedges, rice and curry.

Source: http://www.flavorsofmumbai.com/fish-recheado- masala-recipe/
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Kokum Sherbet

Kokum Sherbet

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INGREDIENTS

1 cup - Kokum fruits, chopped or dry kokums
2 cups - Water
2 cups - Sugar
5-6 - Cardamoms powdered or crushed
1 tsp - roasted Cumin powder
A pinch or two of Black salt or Salt (optional)

INSTRUCTIONS

• Rinse the kokum fruits in water.
• Chop the kokum fruits and remove the seeds.
• Keep the pulp and the outer cover.
• Grind the fruit and pulp with little water.
• Strain the whole kokum mixture.
• Boil the sugar and water until the syrup becomes a little thick.
• Cool the sugar syrup and then add the strained kokum mixture to it.
• Add the roasted cumin powder and powdered cardamom.
• Mix well, store kokum sherbet in a jar or bottle and refrigerate.
• When serving, dissolve 1 or 2 tbsp of the kokum sherbet in one glass of water.
• Add ice cubes and serve chilled kokum sherbet.

Source: http://www.bawarchi.com/recipe/kokum-sherbet- ohepikabehdfg.html
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Chicken Cafreal

Chicken Cafreal

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INGREDIENTS

1 kg Chicken To be ground to a paste
7-8 Green Chillies
3/4 cup Chopped coriander leaves
2 Inchs Ginger
13-14 cloves Garlic
1 tablespoon Poppy seeds (Khuskhus)
7 Peppercorns
5-6 Clove
1 Inch Cinnamon
1 teaspoon Cumin seeds
1/2 teaspoon Turmeric powder
3/4 teaspoon Tamarind paste
to taste Salt
Oil for shallow frying

INSTRUCTIONS

• Grind all the ingredients into a fine paste. Marinate the chicken with the ground paste.
• Cover and refrigerate overnight.
• Heat oil in a pan.
• When hot, add the chicken and toss.
• Cook on low flame.
• Add a dollop of butter and mix well.
• Cook till the chicken is done.
• You may add a little more butter before taking off the heat.
• Serve hot.

Source : https://www.mareenasrecipecollections.com/chicken-cafreal- recipe

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Goan Khatkhate (vegetable stew)

Goan Khatkhate (vegetable stew)

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INGREDIENTS

50 gm pigeon peas (Toor Dal)
50 gm green peas
1 cup water
Desired vegetables in desired proportions
1/2 grated coconut
1/2 tsp turmeric powder
2 red chillies
1 small piece of tamarind
Salt to taste
1 Tbsp jaggery
6 pieces triphala

INSTRUCTIONS

• Soak pigeon peas (dal) in water for half an hour.
• Put water, dal and green peas in pan and place on fire. Cover and leave for 10 minutes.
• Now put the vegetables in the pan in the order of their tenderness, with the hardest going in first. Cook till vegetables get soft.
• Grind coconut, turmeric powder, red chillies and tamarind to a paste.
• Add paste to the boiled vegetables in the pan.
• Add salt and jaggery. Simmer for another 5 minutes.
• Add flattened triphala.
• Khatkhate is ready. Serve as it is or with rice.

Source: http://food.ndtv.com/recipe-khatkhate- 219355
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Filos

Filos

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INGREDIENTS

2 Ripe Bananas
2 Eggs
1/4 cup AP Flour
1/4 cup Milk
2 tbsp Sugar
a pinch (optional) Cardamom
about 1/2 tsp per pancake Ghee

INSTRUCTIONS

• Mash the bananas in a bowl until no lumps remain. Add the egg and mix with a wooden spoon.
• Add the sugar, a pinch of salt, milk, flour and cardamom. Mix till it forms a pancake like batter. You can adjust the consistency by adding the milk and flour accordingly.
• Heat a tawa and add a teaspoon of ghee. When the ghee is hot, pour a ladle ful of batter. Once the bottom side is cooked, flip and cook the top too.
• Serve hot with a cup of tea.

Source: https://mykitchentrials.com/2013/03/19/goan-banana- fritters-filos/
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Sekerpare

Sekerpare

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INGREDIENTS

Dough:
½ cup castor sugar
1 egg
A pinch of salt
125g butter
2 cups flour
½ cup semolina
¼ cup yogurt
1 tsp baking powder

Syrup:

2 cups sugar
2 cups water
1 tbsp lemon juice

Garnish:

2 tbsp crumbled hazelnut, pistachio or coconut milk powder

INSTRUCTIONS

• Start with syrup. Mix water and sugar and cook it until it boils.
• Add lemon juice and boil for 5 minutes.
• Let it reach room temperature.
• Mix castor sugar, egg and salt until smooth.
• Add butter and continue mixing.
• Add yogurt, flour, semolina and baking powder and mix with your hand until combined well.
• You will have a soft and nonsticky dough. You can add a little extra flour or yogurt if needed.
• Preheat oven at 175C.
• Make small balls or oval shapes from it and place them on a baking paper in oven tray.
• Cook them 25 minutes until golden.
• Take cookies from oven and pour syrup on them.
• Wait for about 4 hours before serving so that cookies can absorb syrup well.
• Garnish with pistachio or coconut milk powder.

Source: http://www.giverecipe.com/sekerpare-by- mom/
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Spiced red lentil kofte

Spiced red lentil kofte

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INGREDIENTS

125 g(¾ cup) red lentils
185 g(¾ cup) fine burghul (bulgur) or dalia
2½ tbspextra virgin olive oil, plus extra, for drizzling
2cloves of garlic, very finely chopped
1large onion, peeled and finely chopped
1 tbsptomato paste
1½ tbsppepper paste
1½ tspground cumin
1½ tspground paprika
1 tbsplemon juice
large pinch dried chilli powder
baby cos lettuce leaves
4green onions, cut into lengths.
lemon wedges, bread, to serve

Cook's notes

• Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. 
• We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
• All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

INSTRUCTIONS

• Standing time 15 minutes
• Combine lentils with 500 ml (2 cups) of water in a saucepan and bring slowly to a simmer. Cover then cook the lentils over medium-low heat for 15-20 minutes or until very tender. Remove from the heat. Rinse the burghul briefly under cold running water, drain well then stir into cooked lentil mixture. Cover and stand for 15 minutes or until mixture is very thick. 
• Meanwhile, heat the oil in a small frying pan or saucepan, add onion and garlic and cook, stirring often, over medium-low heat for 7-8 minutes or until very soft. Add the tomato paste, pepper paste and spices and cook, stirring, for 2-3 minutes or until fragrant. Stir into the lentil mixture to combine well then stand, covered, until cooled. Season the mixture to taste with sea salt and freshly ground black pepper, then stir in lemon juice and chilli flakes. Using your hands, knead the mixture well, adding a little extra oil or water if mixture is too dry.
• Using clean, damp hands, form tablespoonfuls of the mixture into balls then use your thumb or a finger to make a deep indentation in each one. Arrange on a platter then drizzle with olive oil. Serve with cos lettuce leaves, green onions, lemon wedges and bread.

Source: http://www.sbs.com.au/food/recipes/spiced-red- lentil-kofte- mercimek-koftesi
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Turkish Lamb Pilau

Turkish Lamb Pilau

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INGREDIENTS

small handful pine nuts or flaked almonds
1 tbsp olive oil
1 large onion, halved and sliced
2 cinnamon sticks, broken in half
500g lean lamb neck fillet, cubed
250g basmati rice
1 lamb  or vegetable stock cube
12 ready-to- eat dried apricot
handful fresh mint leaves, roughly chopped

INSTRUCTIONS

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

Source: http://www.bbcgoodfood.com/recipes/1944/turkish-lamb- pilau
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Ayran

Ayran

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INGREDIENTS

2 cups yogurt
½ cup cold water
Salt to taste
A handful of ice cubes

INSTRUCTIONS

• Put all ingredients in blender and mix until smooth.
• Serve cold with ice cubes.

Source: http://www.giverecipe.com/how-to- make-ayran/
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Adana Kebabs

Adana Kebabs

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INGREDIENTS

For the Kebabs:

500 grams (about 1 pound 2 ounce) ground lamb
Kosher salt
2 teaspoons ground cumin, divided
2 tablespoons ground sumac, divided
2 tablespoon ground Urfa pepper flakes, divided
2 tablespoons ice-cold water

For Serving:

1 red onion, thinly sliced
6 pieces lavash or pita
1 cup picked fresh parsley leaves
2 medium tomatoes, thinly sliced
Pickled sport peppers or pepperoncini

INSTRUCTIONS

• For the Kebabs: Combine lamb with 7.5 grams (about 2 teaspoons) kosher salt, 1 teaspoon cumin, 2 teaspoons sumac, and 1 tablespoon pepper flakes. Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well.
• Meanwhile, combine remaining teaspoon cumin, 2 teaspoons sumac, remaining tablespoon pepper flakes, and 2 teaspoons salt in a small bowl. Set spice mixture aside. Combine remaining 2 teaspoons sumac and red onions in a medium bowl. Season with salt to taste and set aside.
• Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place kebabs directly over hot side of grill, cover, and cook, turning occasionally and sprinkling with spice mixture until well charred on both sides and kebabs are cooked through, about 12 minutes total.
• During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through.
• Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.

Source: http://www.seriouseats.com/recipes/2014/08/adana-kebab- turkish-ground- lamb-kebab-recipe.html
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