CRISPY SEMOLINA MEATBALLS

Ingredients-

100 gms semolina
500 gms lamb mince
1 large onion, chopped
2 stalk spring onions, chopped
1 tsp garlic, chopped
2 tsp cumin pwd
1/2 tsp cinnamon pwd
4 tbsp coriander, chopped
1 tsp green chilli, chopped
1 egg
zest of 1 lemon
juice of 1 lemon

Method-

* Put all the ingredients in a bowl.
* Mix well with hand.
* Make about 50-60 small balls.
* These can either be deep-fried or can be baked in the oven at 200C for about 15-20 min.
* Serve hot. Enjoy !!

ORIENTAL FISH CEVICHE

Ingredients-
3 tbsp coconut milk
1 tbsp sesame oil
1 tbsp lemon juice
2 tbsp light soya sauce
1 fresh red chilli, chopped, seedless
1 tbsp jaggery, grated
1 onion, sliced and deep fried golden
2 garlic cloves, sliced thin and deep fried golden
150 gms scallops, each sliced into three

Method-

* Mix the first six ingredients well and make the marinade.
* Marinate the scallops in the matinade for 15 min.
* Then arrange the scallops onto a plate.
* Garnish with the onion and garlic and pour the left-over marinade on top.
* Or make a salad with the scallops and use the left-over marinade as a dressing.
* Serve chilled. Enjoy!!

MANGO RICE

Ingredients-
1 raw mango, grated
2 tbsp coconut, grated
1 tsp mustard seeds
1 whole dried red chilli
1/4 tsp asefotida
1/2 tsp turmeric
2 tbsp oil
8-10 curry leaves
1 tbsp peanut
1 tbsp cashewnuts, broken
1 tbsp chana dal
Salt to taste
2 cups rice
4 cups water

Method-

* Heat oil in a pan.
* Add the mustard seeds, curry leaves, chilli, turmeric, asefotida and saute.
* Add chana dal, peanuts, cashew and saute well.
* Add the mango and saute well.
* Add the coconut and saute well.
* Add the rice and saute a little.
* Then add water and salt to taste.
* Cook the rice till it is done.
* Serve hot with dal or sambar. Enjoy!!!

CHARDONAY VINAIGRETTE

Ingredients-

2 tbsp shallots, chopped
1 tbsp dijon mustard
1 tbsp chopped chervil
Salt to taste
White pepper to taste
3 tbsp chardonnay vinegar
100 ml olive oil

Method-

* Put all the ingredients in a glass jar with lid.
* Shake vigourously.
* Use with a salad of poached chicken or lobster and add lettuce and cucumber.
* Enjoy!

COTTAGE CHEESE PANCAKES

Ingredients-
3 egg yolks
4 tbsp sugar
200 gms cottage cheese, grated
200 gms flour
3 egg whites, whipped till almost soft peak

Method-

* Mix the egg yolks, sugar and cottage cheese.
* Then add the flolur and mix well.
* Fold in the whipped egg whites.
* Make pancakes of desired sizes.
* Serve with honey or maple syrup. Enjoy!!!!

BEEN MISSING LATELY

Hi all,
sorry have been missing lately as my lap top was out of order and it really took such a long time to set it right. So here's back again.

GREEN MOONG SPROUTS AND APPLE SALAD

Ingredients-

1 cup green moong lentil, soaked overnight and then sprouted
1/2 apple
2 tbsp mayo
3 tbsp spring onion, chopped
1 small tomato, seedless, chopped
1 ham slice or 1 chicken breast(grilled or boiled)
Salt to taste
Pepper to taste, freshly crushed
1 tbsp lemon juice
1/2 tsp lemon zest

Method-

* Chop the apple into small dices.
* Mix all the ingredients in a bowl.
* Serve chilled.

YOGHURT AND CORIANDER GRILLED POMFRET

Ingredients-

Coriander-1 1/2 cups
Garlic-6 cloves
Salt to taste
Lemon juice-1 tsp
Yoghurt-1 cup
Pomfret darne or fillet-4
Olive oil-2 tbsp

Method-

* Mix the coriander and garlic with salt in a blender till coarse.
* Add the lemon juiceand mix well.
* Marinate the fish in the coriander mix for 15 min.
* Add salt to the yoghurt.
* Now dip the fish in the yoghurt after the coriander mix.
* Heat a non-sick pan till hot.
* Grill the fish.
* Serve with a salad.

LENTIL CRUNCHIES

Ingredients-

1 cup chana dal
3 cup water
1 tbsp olive oil
¼ tsp onion powder
¼ tsp curry powder
1/8 tsp red chilli pwd

Method-

* Place water and lentils in a saucepan.
* Bring to a boil, cover, remove from heat, and let sit for 15 minutes.
* Drain and spread out on paper towels to dry. (I let mine sit for about 20 minutes, and then sponged them off again with another paper towel.)
* Line a baking tray with foil.
* Grease the foil.
* Spread lentils on sheet after mixing with olive oil.
* Bake in a 425 degree oven for 15-20 minutes, until crisp, stirring often.
* Combine seasonings and toss with hot lentils.
* Cool and store in a airtight container.
* It's a wonderful little salty snack!

ORANGE CRISPIES

Ingredients-

1/2 cup butter
1/2 cup sugar
2 tsp grated orange zest
bread slices

Method-

* Mix the sugar, butter and the zest.
* Spread on both sides of the bread slices.
* Cut the bread in half diagonally or any desired shape.
* Place on greased baking tray and bake at 350 C for 8-10 mins.
* Turn slices over and bake for another 7 mins.
* Serve hot and enjoy!