MILK BUNS – STUFFED

INGREDIENTS

Flour 500 grams

Milk fresh lukewarm 02 tea cups

Sugar 04 teaspoons

Table salt ½ teaspoon

Butter or margarine 10 grams

Egg white 01 number

Water lukewarm ¼ tea cup

Egg yolk 01 number

Yeast 03 teaspoons

Sugar 01 teaspoon

METHOD

Cream the yeast and 01 teaspoon of sugar in the lukewarm water. Sieve the flour thrice into a basin. Now add rest of the ingredients along with the yeast. Knead well to pliable dough. Allow rising for thirty (30) minutes. Knock back and divide into required size balls. Dust a board with flour and roll out to. Place stuffing (fish, chicken, vegetable, beef, mutton or seafood) on the dough and fashion the buns as required. Each filling can represent different shapes for easy and convenient identification. Allow the buns to rise for thirty (30) minutes, egg wash and bake in a pre heated oven set at 230 for twenty (20) minutes.

VEGETABLE SAMBOUSIK

INGREDIENTS

FILLING

Carrot cut into small pieces 100 grams

Beans sliced thin50 grams

Onion chopped cut 01 number

Potato boiled and cut into cubes 50 grams

Garlic chopped ½ teaspoon

Curry powder ½ teaspoon

Chili powder ¼ teaspoon

Water 04 teaspoons

Corn or sunflower oil 01 teaspoon

Crystal salt diluted ½ teaspoon

Pepper crushed 1/8 teaspoon

Table salt to taste

Oil for frying

METHOD

Mix all the ingredients except the potato and cook on low heat till the water has evaporated. Now add the potato mix gently add salt to taste and allow cooling. Cut out the pastry into rounds and fill this in the pastry that has been moistened with water right around. Crimp the edges to form the illustrated picture. Fry in hot but not smoking oil to a golden brown colour. Serve hot with homemade tomato ketchup. The pastry could also be baked in a pre-heated oven set at 230 for twenty (20) minutes.

PASTRY

INGREDIENTS

Flour 200 grams

Corn or sunflower oil 02 teaspoons

Water sufficient (add little by little to a required consistency)

Salt ¼ teaspoon

METHOD

Mix all the ingredients in a bowl and knead to pliability. Dust a board with flour, roll out and cut into medium sized rounds.

KOTTHU ROTI – serves 06 (means chopped roti)

INGREDIENTS

Flour 500 grams

Corn or sunflower oil ½ tea cup

Water 01 tea cup

Crystal salt diluted 02 teaspoons

Ginger ½ teaspoon

Garlic 02 teaspoons

Onion sliced 02 numbers

Cabbage shredded 100 grams

Carrot julienne 50 grams

Eggs 02 numbers

Kiri hodi ½ tea cup (coconut milk gravy)

Beef or boneless chicken curry six portions

Rampe and curry leaves little

Crushed pepper 01 teaspoon

Tomato cut into thick strips

Table salt to taste

Corn or sunflower oil for tempering 02 tablespoons

METHOD

Sieve the flour thrice add the water, crystal salt and half the quantity of oil. Mix well and knead to a soft jelly like dough (add more water if necessary). Form the dough into required size balls and place in a bowl and pour the balance oil. After six hours stretch out each ball on Formica, stainless steel or aluminium top table. Those with experience can use both hands to stretch the roti in circular motions, resembling a handkerchief but the others can use a rolling pin. Bake the roti on an oiled griddle, keep a few one on top of each other roll tight later cut into thin strips.

METHOD

Heat a large pan with the two tablespoons of oil, add the ginger, garlic, onion, curry leaves and rampe allow bit of browning. Add the eggs and cook to a dry stage now add carrot and cabbage keep stirring for a few minutes. Add the strips of roti, beef or chicken curry, kiri hodi, tomato, pepper, mix well and add salt to taste.

BEEF CURRY

INGREDIENTS

Beef cut into small cubes 250 grams

Soya sauce 01 tablespoon

Curry powder 02 teaspoons

Chili powder 01 teaspoon

Red onion sliced 100 grams

Ginger chopped ¼ teaspoon

Garlic chopped 01 teaspoon

Lemon grass white part chopped 01 teaspoon

Rampe and curry leaves little

Corn or sunflower oil 01 tablespoon

Tamarind paste ¼ teaspoon

Sugar pinch

Crystal salt diluted ½ teaspoon

Table salt to taste

Water ½ tea cup

METHOD

Mix all the ingredients in a pan or pressure cooker and leave aside for two (02) hours. Later cook the curry to a soft but not disintegrating stage. If using the pressure cooker keep on full flame and when it starts steaming, reduce flame, place the weight and cook for fifteen (15) minutes. Remove from stove for the built up energy to do the needful. (Do not attempt to open whilst hot as it could cause an unnecessary accident).

CHICKEN CURRY follow the same method as beef curry, use boneless chicken cubes 250 grams and cook the normal way in a cast iron pan, thatchi or kadai. 

KIRI HODI

INGREDIENTS

Coconut milk thick 02 tea cups coconut milk thin ¼ tea cup

Fenugreek 1/8 teaspoon

Red onion sliced 06 numbers

Green chili split 01 number (optional) 

Rampe and curry leaves little

Turmeric powder ¼ teaspoon

Lime juice a few drops

Table salt to taste

METHOD

 Put the thin coconut milk into a pan with the fenugreek, onion, rampe, curry leaves and turmeric. Keep on very low fire stirring all the time. When it starts to boil add the thick coconut milk and keep stirring to avoid curdling. When the gravy has become thick remove from fire allow cooling, add lime juice and salt to taste.

CHICKEN SAUSAGE HOMEMADE

INGREDIENTS

Chicken breast 02 numbers (washed and cut into small pieces

Egg whites 03 numbers

Bread diced (white) 02 slices

Garlic chopped 02 numbers

Cloves crushed well 03 numbers

Nutmeg grated 1/8 teaspoon

Rosemary, oregano, thyme little

Ice cubes 06 numbers

Pepper crushed 1/8 teaspoon

Corn or sunflower oil 01 tablespoon

Salt to taste

METHOD

Combine all the ingredients except the ICE CUBES in a stainless steel bowl and keep in the deep freezer for thirty (30) minutes. Later put this into the wet grinder along with the ice cubes and grind into a smooth paste. Cut a meal sheet into four and place two tablespoons of the mixture on each sheet and spread lengthwise. Roll this into a tight cylindrical shape and secure both ends well. Keep in the deep freezer for two (02) hours. After two (02) hours remove the sheet and steam the sausages for fifteen (15) minutes. Prepare hot dog with the steamed sausages or if preferred, slightly fried on an oiled griddle or non stick pan (avoid burning). Serve with fried eggs and baked beans for breakfast or as a snack.

HOT DOG (this is a variation)

Bun 01 number

Chicken sausage 01 number (homemade)

Lettuce 01 leaf

Tomato cubed 02 numbers

Japanese cucumber 02 pieces

Butter 10 grams

Mustard cream little

Tomato ketchup homemade 02 teaspoons

METHOD

Slit the top of the bun, warm slightly on a griddle or non stick pan, apply butter and mustard on both pieces. Place the sausage pipe some tomato ketchup and top with lettuce, tomato and cucumber.

 THE BUN DOUGH – 01 kg flour sieved thrice, 02 teaspoons yeast + 01 teaspoon sugar, salt ½ teaspoon, sugar 06 teaspoons, 01 number egg, milk powder 04 tablespoons, butter or margarine melted 20 grams

METHOD: Cream the yeast with 01 teaspoon of sugar in lukewarm water and allow fermentation. Mix ¼ of the flour with the 06 teaspoons of sugar and extra water along with yeast, milk powder and egg to form a batter, mix well. Now gradually work in the flour and knead well to form pliable dough, leave aside for 01 hour to rise. Later knock back and form into oblongs, leave aside for 01 hour, egg wash (egg yolk mixed with little water beaten up with a fork) and bake in a pre heated oven set at 230 for 20 minutes, remove from oven and keep on a cooling rack. Makes up to twelve buns.

BEEF LAYERED STACKED PANCAKE (ADUKKU ROTI) – serves 24

INGREDIENTS

Beef minced 750 grams

Eggs 04 numbers

Egg whites 02 numbers

Milk powder 02 tablespoons

Water 08 tea cups

Egg yolks 02 numbers (for egg wash)

Green peas boiled 100 grams

Potato diced and boiled with little turmeric powder 200 grams

Onions chopped 250 grams

Ginger chopped ½ teaspoon

Garlic chopped 01 tablespoon

Mint leaves 25 grams

Curry powder 02 table spoons

Chili powder 01 tablespoon

Pepper crushed ½ teaspoon

Spice powder ¼ teaspoon (cloves, cinnamon, cardamoms)

Soya sauce 01 tablespoon

Vinegar 01 teaspoon

Corn or sunflower oil 03 tablespoons

Capsicum diced 03 numbers (no seeds)

Tomato 03 numbers (cut into small pieces)

Curry leaves chopped 02 tablespoons

Cumin powder ½ teaspoon (roasted and powdered)

Rampe small piece

Salt to taste

METHOD

STEP ONE

Mix pancake batter in a bowl with the flour, eggs, egg white, milk powder, water and salt to taste (the batter should be of semi thick pouring consistency). Strain into another bowl and prepare eighteen (18) pancakes (two ladles and spread in circular motions) on a slightly oil griddle or large non stick pan.

STEP TWO

Roast the curry and chili powder slightly add the minced beef, vinegar and soya sauce. Keep cooking on low heat till the beef is dry. Heat a pan on medium flame with the oil; add the ginger, garlic, rampe and onion. Keep stirring for about two to three minutes now add the capsicum, tomato and rest of the ingredients. Remove from stove without further cooking. Mix this with the beef and add salt to taste, discard the rampe.

STEP THREE

Place a pancake on a flat surface and place alternate layers of the filling finishing off with a pancake (six pancakes per adukku roti for 06 persons).

STEP FOUR

Roll out the pastry; keep on a slightly oiled baking tray and carefully Place the filled pancakes. Seal the edges with water, egg wash and place decorations as per the talent. Apply egg wash on the decorations and bake in a pre heated oven set at 240 for thirty five minutes (35). Please check your oven from time to time to avoid burning the top (adjust heat as and when necessary).

PASTRY

Flour 400 grams

Margarine 100 grams

Water sufficient

Salt to taste

METHOD

Sieve flour thrice into a bowl put the soft margarine and work with the fingers till it resembles breadcrumbs. Add salt and water little by little and neat into soft dough.

DECORATIONS

Mix 01 tablespoon of rice flour with 03 tablespoons of wheat flour and 01 teaspoon of corn or vegetable oil. Add little water and egg yellow colouring and knead well. Dust a board with flour, roll out thin and cut out rounds with the lid of food colouring bottle. Make roses by placing a piece of rolled out dough and pasting the petals with water. Press firmly at the bottom and cut off excess dough. Open out the petals carefully. Leaves could be made by pressing one end of the round and pulling the other end. Cut the pastry into strips and make small roses and plaits or rope design. Place on the pastry and egg wash before baking.      

PRAWN CURRY – SERVES 10

INGREDIENTS

Prawns king or tiger 1500 grams

Onion sliced 250 grams

Tomato chopped 150 grams

Garlic chopped ½ teaspoon

Ginger chopped ¼ teaspoon

Curry leaves 10 numbers

Rampe 01 piece small

Salt and crushed pepper to taste        

Cumin seeds few                                       

Curry powder 01 teaspoon

Chili powder 02 teaspoons

Coconut milk 01 tea cup

Turmeric powder ¼ teaspoon

Lime juice½ number

Green chilies chopped 02 numbers

Coriander leaves chopped 01 teaspoon

Coriander leaves for garnish

Corn or sunflower oil 05 tablespoons

METHOD

Cut the prawns with kitchen scissor, de-vein and wash well. Heat the vegetable oil in a pot add the onion, ginger, garlic, rampe, curry leaves, cumin seeds and green chilies allow browning now add the tomato, turmeric powder, chili powder and condiment powder stir well add salt and pepper to taste and reduce now add the prawns cover and simmer for ten (10) minutes pour in the coconut milk allow thickening remove from stove and add the coriander leaves and lime juice.  Serve hot with rice, bread, roti, hoppers or pittu.

PLEASE NOTE

The prawns could be cooked shell on or only the tail kept intact.

CHAPPATI – SERVES TWELVE

INGREDIENTS

Flour - Atta 01 kg

Flour – wheat 200 grams

Ghee 100 grams

Lukewarm water ½ tea cup

Sugar (optional) ½ teaspoon

Salt 15 grams

Bicarbonate of soda pinch

Vegetable or butter oil 06 tablespoons

METHOD

 Sieve the atta flour thrice; add rest of the ingredients in a bowl except the vegetable oil. Turn the dough out onto a flour board and knead well, leave aside covered with a damp cloth for one (01) hour. Later form into balls and spread out with a rolling pin. Brush a griddle with the vegetable or butter oil and bake both sides to a golden brown colour stack on top of the other and serve warm with vegetable or meat dishes.

Please note: Add more water if necessary