DassKin Food

Italian Style Gnocchi with Minced Meat and Mushrooms.
Fresh Garden Salad

Pork Meat Red Wine Ragout, Steamed Rice and Fresh Garden Salad.

Whole Grain Pasta with Meat Ball Sauce

Cook the Pasta

Bring water in a pot to boil, with a little salt, bouillon and oil. Add the pasta and bring down the temperature a little bit. Whole wheat pasta takes a little bit longer to cook. Cook until soft, drain off the water and set aside.

Meat Ball Sauce

Heat a pan with olive oil. Add chopped garlic and onions. Fry until golden brown. Now add the meat balls, mixed dry Italian herbs, a little salt, pepper and paprika powder and fry until the meatballs start to turn brown. Pop in chopped tomatoes or tomato puree and let it cook for about 5-7min. Once the tomatoes are cooked, add diced peppers and chopped olives. Cook for about 5min. If the sauce is too thick, add a little bouillon or water. Check for seasoning and remove from heat.

Before serving, mix the sauce with the cooked pasta over heat. Serve garnished with parmesan cheese.

Enjoy.....

Pesto Gorgonzola Gnocchi & Grilled Chicken Breast

Grilled Chicken Breast

Marinate chicken breasts with a little salt, pepper, paprika powder, mustard paste and olive oil. Cover and set aside for at least 2hrs.
Heat a grill pan with a little oil. Fry the chicken breasts on each side until golden brown and cooked.

Pesto Gorgonzola Gnocchi

Bring water to boil (with a little salt) in a pot. Add the gnocchi into the boiling water. When they start to float gently remove and set aside.

Heat a pan with olive oil. Add chopped garlic and fry a little. Add pesto sauce (green pesto sauce can be bought readymade), cut mushrooms and fry for another 2-3 min. Lower the heat, add fresh cream and crumbled gorgonzola cheese. Let it cook for a few minutes. Add salt and ground pepper to taste.
Remove and add the cooked gnocchi to it. Stir well and plate

Serve with the grilled chicken breasts. Enjoy.

Vanilla Cream Pudding

In medium saucepan over medium heat, heat 800 ml milk until bubbles form at edges. In a bowl, combine 200ml milk, 3-4 eggs, 7 table spoons sugar, 7 table spoons white flour and vanilla extract. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat. Pour into serving dishes. Chill before serving.
Decorate to taste caramel, chocolate sticks or small fruits.

Enjoy. 🐝🍮🧁🍨

Power Breakfast 💪🏽

Boiled Eggs
Avocado
Tomatoes
Whole Grain Toasted Bread
Hummus

Lemon 🍋, Olive 🫒Oil, Salt & Pepper

Enjoy 😉

"Hearty" Cous Cous Salad

Cooked Cous Cous
Boiled Eggs
Cooked Red Beans
Chopped RED Onion
Cucumber
Tomato Cubes
Salad Leaves (Lettuce) Chopped
Yellow Bell Pepper (Capsicum 🫑)
Feta Cheese/Salad Cheese

Dressing: Lemon 🍋 juice, olive 🫒oil, salt and pepper

Simple Tuna Salad

Tuna Fish
Lettuce leaves
Tomatoe cubes
Cucumber cubes
Spring onions chopped

Salad Dressing - Lemon juice, Olive oil, Salt and Pepper

Quantity of ingredients can be adjusted to taste

Easy Homemade Spaghetti Carbonara

Chopped onion, Cut ham - Fry both in butter
Add the cream, let it boil a little.
Add the parmesan and season with salt and pepper, let it boil a little.
Remove from the heat and mix in a raw egg Mix with spaghetti
Finished!

Spring potatoe salad. 🥔

4 -5 large potatoes, boiled
salt and pepper
2 -3 spring onions
1⁄2 a lemon, juice of
olive oil
fresh parsley or dill

Recipe:

In a salad bowl - add the finely chopped spring onions, salt, pepper to taste, the lemon juice and olive oil, and mix gently.
Cut the potatos into cubes and add the the salad bowl.
Gently mix, sprinkle with parsley or dill if you serve the salad with fish.

Bulgarian recipe for cake. 🇧🇬🥧

125 g unsalted butter, at room temperature, plus extra, to grease
1 cup sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sour cream
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
powdered sugar, to dust

Recipe

1. preheat oven to 180°c / 360°f using an electric mixer, beat butter, sugar, vanilla and a pinch of salt on high speed until pale and fluffy. add eggs, one at a time, beating well after each addition. sift flour, baking powder and baking soda into a bowl. fold butter mixture and sour cream alternately through flour mixture until just combined.

2. combine the brown sugar, cinnamon and walnuts in a small bowl. grease a cake ring and spoon in one-third of the cake batter. scatter over half the sugar mixture, then top with half the remaining cake batter. scatter over remaining sugar mixture and top with remaining cake batter.

3. bake for 50 minutes or until a skewer inserted into the center comes out clean. stand for 5 minutes, then transfer to a wire rack to cool. dust with powder sugar to serve.

Fish Molee - Anglo-Indian style

INGREDIENTS
½ kilo mackerel or any fleshy fish
2 large onions chopped fine
2 large tomatoes blanched and pureed
3 table-spoons ginger/garlic paste
8 green chilies – de-seeded
½ coconut – grated
(Grind green chilies and coconut together into a paste)
½ tea-spoon turmeric powder
½ tea-spoon pepper corns
3 sprigs curry leaves
½ cup chopped green coriander
Oil for frying
Salt to taste
Vinegar to taste

METHOD
Clean and wash the fish well. Make small gashes on the fish to facilitate marination. Marinate the fish with a little red chili powder, turmeric powder, vinegar and salt for one hour. Then deep fry well and keep aside. Reserve the residual fish flavoured oil.
Heat fresh oil in a wok and flavour with pepper corns. Add onion and fry until brown. Add ginger/garlic paste and fry. Add the turmeric and then the tomato puree, 2 sprigs of curry leaves and half the chopped green coriander. Fry until oil surfaces. Now add the coconut/green chili paste and fry well until the coconut oil emanates from the coconut and it turns a dark brown colour. Add a little water and scrape up the bottom of the vessel to remove all the masala that has adhered. Top up with more water to form a thick gravy, adding salt and vinegar to taste. Cover and simmer until the gravy bubbles. Open and put in the fried fish, remaining curry leaves and green coriander and pour the residual fried fish oil on top. Cover and gently simmer the gravy once more. After a few minutes, open and serve. Serve with steamed rice and salad or with dosas and hoppers for dinner.

Gyuveche (Bulgaria) 🇧🇬

This food is really similar to the Greek “giouvetsi”. More specifically, it is cooked in a special pot, that is made out of clay. Bulgarians call this pot “gyuvech” and they named the dish after the pot.

Bulgarian Gyuveche contains beef, pork or chicken, peppers, onions and mushrooms, tomatoes, white cheese, a few different ki ds of ingredients or almost everything what you have in the fridge. Everything is stewed together. Later, they are put inside the pot and they are topped with grated yellow cheese. Lastly, they get baked inside the oven until the cheese is completely melted and golden brown. 5 minutes before to take out the gyuveche from the oven you break an egg on it.

Enjoy.
Добър апетит!

Fusion Cuisine - European and Indian Food. Rosemary Roast Tomatoes, Vegetable Spätzli and Dal Masala

Rosmary Roast Potatoes

Ingredients
1 kilo thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
1 tablespoon extra-virgin olive oil
1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary
2 teaspoons salt
1 teaspoon fresh ground pepper corns

Method
Preheat the oven to 220°C. Line a baking sheet with foil or a nonstick baking mat.
Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, pepper and salt. Make sure the potatoes are evenly coated with oil.
Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.

Dal Masala

Ingredients
200g yellow and red lentils (or all red)
2 medium size potatoes - diced
½ tsp turmeric powder
2 tbsp vegetable oil
½ tsp black mustard seeds
1 tsp cumin seeds
2cm piece of fresh ginger, grated
2 garlic cloves, chopped
6 fresh or dried curry leaves
1 green chilli, deseeded and chopped
1 tsp Garam Masala powder
200g can chopped tomatoes
1 tbsp chopped fresh coriander
Juice of ½ lemon

Method
Pour 600ml boiling water into a saucepan. Add the lentils potatoes and turmeric. Simmer, partially covered, for 15-20 minutes until they have softened and absorbed most of the water. Add more water if necessary. Remove from the heat.
In another saucepan, heat the oil over a medium heat. Add the mustard and cumin seeds. When they begin to crackle, add the ginger, garlic, curry leaves and chilli. Fry for 1 minute, then add the garam masala and tomatoes. Fry for a few more minutes, then spoon into the lentils. Season with salt, to taste. Bring to the boil, then stir in the coriander and lemon juice.

Homemade Pizza with Ham, Mozzarella Cheese, Mushrooms and Spring Onions
(Italy) 🇮🇹🍕

Asian Mie Noodles with Pork Meat and Mixed Vegetables
(China) 🇨🇳 🍜

Spanish Omelette with Eggs, Potatoes, Tomatoes and Onions
(Spain) 🥚🍠 🥔🇪🇸

Ingredients
5 eggs
1 potatoe cut into small pieces
1 onion chopped
1 pod garlic chopped
1 tomatoe chopped
2 sprigs chopped parsley
Salt, pepper and paprika powder to taste

Heat a pan with a little olive oil. Pop in the garlic and onion and stir fry until golden brown. Add the potatoes and stir until lightly cooked. Now add the chopped tomatoes and cook for 1-2 minutes.
Beat the eggs with salt, pepper and paprika powder. Pour this evenly to the pan. Lower the heat. Sprinkle with chopped parsley, cover and cook until the eggs are firm.
Cut and serve on toast bread.

Grilled Tomatoes with Mozzarella Cheese, Meat, Rice, Aubergine, Zucchini and Mint stuffing

Ingredients

5 Beef Tomatoes
1/2 onion, peeled and diced
2 cloves garlic, peeled and diced
400g minced lamb
1 tsp ground cinnamon
1 courgette diced
1 small aubergine diced
100g cooked long grain rice
100ml chicken stock
2 tbs fresh mint chopped
Salt and pepper
5 small mozzerella

Method

In a frying pan fry the onion, garlic, mince, courgettes and aubergines. When browned add the stock and herbs, cook for 8 minutes

Cut the tops off the tomatoes, scoop out the middles and add to the lamb, cook for 5 minutes, stir through the pre cooked rice. Fill the tomatoes with the mix, top with mozzarella and pop in the hot oven (200-220°C)for about 10-15 minutes drizzle in more olive oil if desired and serve

Bulgarian Style Stuffed Peppers with rice and meat stuffing and Jogurt
(Bulgaria) 🇧🇬🌶️

Spinach, Chickpea and Potato Curry with Sesame Naan Bread and Basmati Rice

Spinach, Chickpea and Potato Curry

Ingredients

onion 1, chopped
garlic 3 cloves, chopped
ginger a thumb-sized piece, chopped
green chilli 1, chopped
vegetable oil 1 tbsp
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
chopped tomatoes 400g tin
Charlotte potatoes 400g, cut into chunks
chickpeas 400g tin, drained and rinsed
spinach 100g, chopped
lemon ½, juiced
garam masala 1 tsp
naans to serve
Method
STEP 1

Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.

STEP 2

Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.

STEP 3

Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.

STEP 4

Stir in the lemon juice and garam masala, and serve with naans

Sesame Naan Bread

Ingredients
plain flour 500g
caster sugar 1 rounded tbsp
salt 1 tsp
baking powder 1 tsp
milk 220ml-240ml
vegetable oil 4 tbsp
sesame seeds 8 tbsp, mixed black and white
butter 2 tbsp for serving

Method
STEP 1

Sift the dry ingredients together. Mix the milk and oil. Make a well in the centre of the dry ingredients and pour in the liquid.

Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well so that you have a smooth, soft dough.
Knead well for 8-10 minutes, adding a little flour if the dough is too sticky. Put in an oiled bowl, cover with a damp tea towel and leave in a warm place to rest for 30 minutes.

STEP 2

Heat the grill and put a heavy baking sheet on the upper shelf of the oven.

STEP 3

Divide the dough into 10 balls and thinly roll each to a large teardrop shape. Sprinkle over the sesame seeds and press into the dough with damp hands.

Put the naans on the hot baking sheet and grill for just 1-2 minutes or until they are golden and have puffed up. Brush with butter and serve hot.

Tandoori Chicken, Saffron Rice and Mint Jogurt Sauce

Ingredients

Tandoori Marinade:
1 1/2 cups plain yoghurt (full fat best)
2 tbsp oil (any)
1 1/2 tbsp lemon juice
2 tsp ginger , grated
5 garlic cloves , minced
3 tsp garam masala spice mix (Note 1)
1.5 tbsp kashmiri chilli powder (Note 2 subs)
1 tsp turmeric powder
2 tsp cumin
2 1/2 tsp coriander powder
1/2 tsp chilli powder, adjust to taste (pure, not US chili Note 3)
1 tsp salt

Chicken:
1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Marylands (whole chicken legs) (Note 4)
Oil spray

Mint Yoghurt:
1 cup plain yoghurt
1/2 cup mint leaves, packed
Salt and pepper
Olive oil

Serving:
Basmati rice OR Saffron rice

Instructions

Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)
Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
Bake for a further 10 minutes, brush/dab top with Marinade.
Bake further 10 minutes, do a final baste with Marinade then spray with oil.
Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice (below) or plain Basmati Rice.

Minted Yoghurt:
Combine ingredients in a food processor and blitz until mint is very finely chopped.

Saffron Rice (serves 5):
Soak 1/8 tsp saffron threads in 1/4 cup (65ml) boiled water for 5 min. Add saffron water to large saucepan with 2 cups (500ml) cold water and 1.5 cups basmati rice. Cover, bring to simmer over medium high, then reduce heat to medium low so it's simmering. Cook 12 minutes until water is absorbed (tilt pot to check), remove from stove and stand for 10 minutes covered

Notes
1. Garam Masala is an Indian spice mix that you can purchase in dried herbs and spices section of supermarkets. It costs the same as other spices. The spices in it include: cardamon, coriander, cumin, ginger, cinnamon, nutmeg and cloves.
SUB with curry powder (like Keens, Clives of India) + 1 tsp All Spice (or 1/8 tsp extra of all the other spices in recipe plus 1/8 tsp each cinnamon, nutmeg, cardamom, ginger)
2. Kashimiri Chilli - found at Indian grocery stores, gives tandoori chicken the red colour and bit of spiciness. Tastes like spicy paprika. Easy sub with: 3 tsp paprika (smoked if possible, otherwise sweet or normal) + few drop of red food colouring (if you want slightly more red colour).
This is the one I use (Amazon USA link, but I got mine from a Sydney Indian store. Here is a better value one on Amazon USA.
Use in place of paprika in Indian recipes such as Biryani and Chicken Tikka Masala for an earthy, authentic flavour. It's almost a direct sub with paprika - except it's a bit spicy.
3. Chilli Powder - This is pure ground chilli powder and it's spicy. This is not US/Canadian Chili Powder which is a spice mix with South Western/Tex Mex flavours. Sub: cayenne pepper, or leave it out if you want mild.

Palak (Spinach) Paneer(Indian cottage cheese) and Jeera Rice with Papadams

Jeera Rice

Ingredients
1 cup Long grain Basmati Rice
2 cups Water + extra for soaking
1 tablespoon Ghee
1 Bayleaf
1 inch Cinnamon Stick
4-5 Cloves
1 teaspoon Jeera Cumin Seeds
1 Green Chilli or Serrano Pepper, chopped finely
1/2 teaspoon Salt
2 tablespoons Coriander chopped for topping

Instructions
Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.
When you are ready to cook, drain all the water from the rice and set the rice aside.
Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.
Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

Spinach Sauce

1 pound pre-washed baby spinach
2 tablespoons ghee or safflower oil
1 medium yellow onion, finely diced (about 1 1/2 cups)
2 tablespoons minced ginger
4 cloves garlic, minced
1 green chili /serrano pepper, seeded and finely diced
1 teaspoon cumin seeds (or use 3/4 teaspoon ground cumin)
2 teaspoons garam masala
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 cup heavy cream
1 1/4 teaspoon salt

Pan Fry Paneer

Cut the paneer into small pieces. Usually, I slice the block of paneer into about 1/3-inch slices. Then, I take each slice of paneer and cut it into smaller pieces.
Heat 1 1/2 tablespoons of ghee or oil in a large skillet over medium heat. Add half of the paneer pieces and pan fry until golden brown, about 2 to 3 minutes. Sprinkle a small pinch of salt and a little turmeric powder over the paneer before flipping them over. Then, pan fry the other side until golden brown, about 2 minutes. Transfer the fried paneer to a plate.
Add another 1 1/2 tablespoons of ghee or oil to the skillet and repeat the pan frying step above. I’ve found that the second batch usually takes less time because the pan is quite hot at this point. Transfer the remaining fried paneer to the plate.

Make Spinach Sauce

Fill a large saucepan with about 3 quarts of water and bring it to boil. Add the baby spinach to the boiling water. If all of it doesn’t fit into the saucepan, add half of the spinach first. Once the spinach starts wilting, add the remaining spinach. Cook for about a minute, until all the spinach wilts.
Use a spider spatula to remove the spinach from the saucepan or drain the spinach into a colander.
Transfer the spinach to a food processor. You don’t need to squeeze the excess liquid from the spinach beforehand. Blend the spinach for about 10 seconds. Scrape down the sides of the bowl and blend again for another 10 seconds. Leave the chopped spinach in the food processor.
Heat a large skillet with 2 tablespoons of ghee or safflower oil over medium-high heat. Add the diced onions and cook them for about 3 minutes, until they start to soften. Next, add the minced ginger, garlic, diced serrano pepper, and cumin seeds and cook for 30 seconds. Then, add the garam masala, turmeric, and cayenne pepper. Stir to coat the onions with the dried spices.
Transfer the chopped spinach into the skillet. Next, add the heavy cream and salt. Cover the skillet with a lid and reduce the heat to medium. Let the spinach sauce simmer for about 5 minutes.
Uncover the lid and add the pan-fried paneer to the spinach sauce. Turn off the heat.
Serve the palak paneer

Indian Dal Masala and Jeera Rice

Dal Masala

Ingredients
200g yellow and red lentils (or all red)
2 medium size potatoes - diced
½ tsp turmeric powder
2 tbsp vegetable oil
½ tsp black mustard seeds
1 tsp cumin seeds
2cm piece of fresh ginger, grated
2 garlic cloves, chopped
6 fresh or dried curry leaves
1 green chilli, deseeded and chopped
1 tsp Garam Masala powder
200g can chopped tomatoes
1 tbsp chopped fresh coriander
Juice of ½ lemon

Method
Pour 600ml boiling water into a saucepan. Add the lentils potatoes and turmeric. Simmer, partially covered, for 15-20 minutes until they have softened and absorbed most of the water. Add more water if necessary. Remove from the heat.
In another saucepan, heat the oil over a medium heat. Add the mustard and cumin seeds. When they begin to crackle, add the ginger, garlic, curry leaves and chilli. Fry for 1 minute, then add the garam masala and tomatoes. Fry for a few more minutes, then spoon into the lentils. Season with salt, to taste. Bring to the boil, then stir in the coriander and lemon juice.

Jeera Rice

Ingredients
1 cup Long grain Basmati Rice
2 cups Water + extra for soaking
1 tablespoon Ghee
1 Bayleaf
1 inch Cinnamon Stick
4-5 Cloves
1 teaspoon Jeera Cumin Seeds
1 Green Chilli or Serrano Pepper, chopped finely
1/2 teaspoon Salt
2 tablespoons Coriander chopped for topping

Instructions
Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for at least 30 minutes.
When you are ready to cook, drain all the water from the rice and set the rice aside.
Heat ghee in a pot and add the whole spices and cumin seeds to it. Once the cumin seeds start spluttering, add the chopped green chilli and drained rice to it. Saute the rice in the pan for two minutes on a medium flame. This helps add more flavor to the rice.
Add two cups water and salt to the rice and mix well. Bring the rice to a quick boil, and then reduce the heat to a simmer. Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through. Top with chopped coriander and serve hot.

Anglo-Indian Coconut Rice and (meat) Ball Curry

BALL CURRY
For the meat balls
¼ kilo minced meat
2 medium sized onions chopped fine
5 green chilies chopped fine
A pinch of salt
For the gravy
2 large onions chopped
2 large tomatoes, blanched and pureed
A few curry leaves
1 tea-spoon ginger paste
1 tea-spoon garlic paste
1 heaped dessert-spoon dhanya powder
1 heaped tea-spoon chili powder
1 heaped tea-spoon jeera powder
½ tea-spoon turmeric powder
½ coconut ground to a paste
1 level tea-spoon saunf ) Broil slightly and grind to
1 heaped tea-spoon kus-kus ) a paste
2 tea-spoons split channa dhal )
3 cloves
2 small pieces cinnamon
3 cardamoms
Oil for frying
Salt to taste
Juice of 1 lime
2 large potatoes boiled and cubed

Prepare the gravy:
Heat oil in a wok. Put in the spices and curry leaves to flavour the oil. Add onion and fry until it is dark brown. Add the ginger/garlic paste and fry for two minutes. Add the pureed tomato and fry until the oil surfaces. Now add the dhanya, chili, jeera and turmeric powders and fry well. (Take a dessert spoon full of this masala and add to the minced meat). Add the ground coconut paste and white paste and sauté for a minute. Add enough water to make a semi-thick gravy and salt to taste. Cover and let it simmer.

Prepare the meat balls
Mix the minced meat, fried masala, chopped onion, chopped green chilies, a dash of salt. Shape into lemon size balls and keep aside.
Remove the lid from the wok. Add the potatoes and gently drop in the meat balls. Cover and cook again for 5 to 10 minutes. Remove the lid. The meat balls are cooked when they surface to the top of the gravy. Add the lemon juice and shake the vessel to mix in the juice. Remove and serve.
Serve with coconut rice or steamed rice, hell’s flame chutney and raw salad.

COCONUT RICE:
3 cups basmati rice
1 bay leaf
6 cloves
6 cardamoms
2 pieces cinnamon
1 onion sliced
1 small coconut grated
½ tea-spoon turmeric powder
2 dessert-spoons ghee
Salt to taste
Soak the rice for an hour. Wash and drain.
Take 3 cups of thick coconut milk from the grated coconut with warm water.
In a wok, heat a little ghee, add 2 cloves, 2 cardamoms and 1 piece of cinnamon. Add the raw rice and fry well slightly. Remove and keep aside.
Heat 1 heaped dessert-spoon ghee in a cooker. Add the bay leaf and remaining spices and when it turns brown, put in the sliced onion. Fry until deep brown. Now add the rice and after a minute the warm coconut milk, turmeric powder and salt to taste. Cover and pressure cook.
As soon as you hear the first strong whistle, switch off the heat and let the rice complete cooking in the hot cooker for 45 minutes. Then open the cooker, mix the rice gently with a fork and serve on to a dish.

Fresh Indian Salad - Tomatoes, Onions, Cucumber, Corriander and Lemon

Anglo-Indian Minced Meat Cutlets

MEAT CUTLETS:
½ kilo minced meat (beef or mutton)
4 large potatoes boiled well and mashed
2 large onions minced finely
4 green chilies minced finely
1 hand full mint leaves chopped finely
1 level tea-spoon pepper corns )
4 cloves ) Broil lightly and powder
1” piece cinnamon )
Salt and vinegar to taste
A pinch of sugar
½ cup bread crumbs
2 table-spoons maida
1 egg beaten well
Oil for frying

Heat a little oil in a small wok. Fry the onion, green chilies and mint until the onions are glossy pink. Add the powdered masala and fry for 3 to 4 minutes. Now add the minced meat, vinegar and salt to taste and a little sugar. Stir fry. Add ½ cup water, cover and boil the meat until completely dry. Remove and cool well before adding the mashed potato and a table-spoon of bread crumbs. Form into balls and toss into the maida. Dust well, flatten and shape into cutlets. Dip first in the beaten egg and then cover with bread crumbs. Rest the cutlets for at least an hour before shallow frying.
Serve with sauce for cutlets.