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

Why eating just one sausage a day raises your cancer risk by 20 per cent

{1}One sausage a day can significantly raise the risk of bowel cancer, one of the deadliest forms of the disease, experts have warned. Eating 1.8oz (50g) of processed meat a day - the equivalent of one sausage or three rashers of bacon - raises the likelihood of the cancer by a fifth, research shows. The sobering statistic adds to growing evidence that too much meat in the diet can be deadly. Bowel cancer claims 16,000 lives a year in Britain, with lung cancer the only form of the disease which kills more. However, fewer than one in three Britons is aware of the danger posed by favourite foods such as bacon and sausages, the World Cancer Research Fund warned. Professor Martin Wiseman, the charity's medical and scientific adviser, said: "We are surer now than ever before that eating processed meat increases your risk of bowel cancer and this is why WCRF recommends that people avoid eating it. "The evidence is that whether you are talking about bacon, ham or pastrami, the safest amount to eat is none at all. "When you consider that eating 50g of processed meat a day can increase your risk of bowel cancer by about a fifth, it is clear that you can make a positive difference by cutting out as much as possible." Processed meats - those preserved by smoking, salting and any other method apart from freezing - include bacon, ham, pastrami, salami and hot dogs. Sausages, hamburgers and mince fall into the bracket if they have been preserved with salt or chemical additives. Those who can't bear to cut out processed meats will still benefit from eating smaller quantities, said Professor Wiseman. "We do recommend that people avoid it completely, but it is not a case of all or nothing," he added. "Cutting down the amount of processed meat you eat can also reduce your risk of developing bowel cancer. "But we need to do more to get this message across because if two-thirds of people don't know about the link between processed meat and bowel cancer, then they are not in a position to be able to make informed decisions about whether to eat it or not."A survey of 2,000 Britons carried out for the World Cancer Research Fund ahead of the start of Bowel Cancer Awareness month tomorrow found that only 30 per cent were aware of processed meat's role in the disease. The poll follows a landmark report from the charity last year which blamed putting on weight, drinking and a whole range of everyday foods, including processed meats, for causing cancer. Among the findings of the analysis of thousands of studies on lifestyle and cancer was that small amounts of processed meat raise the risk of bowel cancer by 20 per cent. Processed meats may also trigger cancer in the prostate, lung, stomach and esophagus. The analysis, published last November, also found that red meat raises the risk of the disease, but to a lesser extent. Both types of meat can be high in fat and iron, both of which are linked to cancer. However, processing raises levels of cancer-causing chemicals called N-nitroso compounds, making bacon, sausages and the like more deadly. It is estimated that if everyone cut down on red and processed meat, one in ten cases of bowel cancer could be prevented. The charity's warning coincides with the discovery of three genetic flaws behind bowel cancer, taking the number of known mutations to seven. Pin pointing more rogue genes could lead to the development of a genetic test for the disease. Edinburgh University researcher Professor Malcolm Dunlop said: "It is important to catch bowel cancer at an early stage when it is more likely to be treated successfully." Three steaks a week - but no more Meat is a good source of protein as well as vitamins B and D and minerals such as iron and zinc. However, these benefits have to be balanced against increasing evidence that red and processed meats raise the risk of cancers including bowel cancer. Experts say red meat need not be eaten every day and that 18oz (500g) a week in cooked weight (or 27oz/750g uncooked weight) is sufficient. That is the equivalent of three steaks, although the definition of red meat covers pork and lamb as well as beef. Processed meat's stronger links to bowel cancer have led to advice that it should be avoided altogether. The World Cancer Research Fund advises that any meat bought should be as lean as possible, with any visible fat trimmed before cooking. Fish, low-fat poultry and plant sources of protein such as beans or lentils are convenient and healthy alternatives to red meat. When making a chili with mince, the quantity of meat can be halved and extra kidney beans added in its place. Chops or sausages can be swapped for fish, with a chicken or tuna sandwich providing a healthy alternative to bacon. Diets rich in fish and fibre-loaded fruit and vegetables may also cut the risk of the cancer, as could cut down on alcohol, exercising more and losing weight. Bowel cancer is one of the most easily treated cancers if caught early. However, embarrassment over discussing tell-tale signs such as diarrhoea or rectal bleeding leads to thousands of victims a year not seeking help until it is too late. The disease is most prevalent in the over-60s and is slightly more common in women than men. Women have a one in 18 risk of bowel cancer in their lifetime, while for men the figure is one in 20.

Read more: http://www.dailymail.co.uk/health/article-550729/Why-eating-just-sausage-day-raises-cancer-risk-20-cent.html#ixzz2ps2SkMxs
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LIME AND MINT JUICE – serves 06

INGREDIENTS

Lime ripe large 03 numbers

Lime 01 number – sliced for garnish

Mint leaves 25 grams (leaves only)

Sugar syrup 18 tablespoons

Water 05 glasses

Ice 18 cubes

METHOD

Squeeze the lime; extract the maximum juice and strain. Wash the mint leaves and reserve a few leaves for garnish.  Combine the water, sugar syrup, lime juice and mint, blend till smooth. Serve in tall chilled glasses garnished with the mint and lime.

PLEASE NOTE: Serve extra sugar syrup separately. The juice should be blended fifteen (15) minutes before serving.

PINEAPPLE PICKLE – ACHAR (Fresh)

INGREDIENTS

Pineapple 01 number cut into cubes (discard center)

Green chilies cut into strips 02 numbers

Ripe chilies (fresh) chopped 02 numbers

Chili powder 01 teaspoon

Vinegar 04 tablespoons

Sugar 02 teaspoons

Onion diced 01 number

Mustard powder 1/8 teaspoon (fresh mustard ground using blender attachment)

Pepper crushed 1/8 teaspoon

Table salt to taste

METHOD

Combine all the ingredients in a glass bowl and mix with a wooden ladle. Refrigerate for three (03) hours.

RED LENTIL QUENELLES (dhal)

INGREDIENTS

Lentil red 01 tea cup

Egg yellow food colouring few drops

Table salt to taste

Water 02 tablespoons

Oil for frying

METHOD

Wash lentil well free of impurities and soak in cold water for four (04) hours. Later drain all the water, and wet grind with the 02 tablespoons of water. The mixture should be rough (with small and big pieces) so take care to avoid this becoming pulpy. Mix the yellow colouring and salt to taste. Heat a pan with oil on slow flame and prepare quenelles with two teaspoons (drop one at a time into the oil) and fry around six to eight at a time to a golden colour. Be patient at no stage should the flame be increased as it will burn the quenelles.

PLEASE NOTE: The mixture will be a little moist and this will help to bind the starch in the lentils. The mixture should be mixed well before frying to combine the lentil with the moisture. Fry thirty minutes (30) before serving as it stays crisp and tasty. 

This is the grinder attachment I use for breadcrumbs and other dry items.

WILLARD MANGO JUICE WITH MANGO ICE CREAM

INGREDIENTS – serves 04

Willard mango 02 numbers

Water 03 glasses

Ice 08 cubes

Sugar syrup 08 tablespoons

Salt pinch

Mango ice cream 04 scoops (large)

METHOD

Wash the mango peel skin and cut the flesh into small cubes. Retain 08 pieces for garnish. Combine the mango, water, sugar syrup, pinch of salt and the cubes of ice. Blend this smooth and pass through a fine strainer. Serve in chilled glasses with mango ice cream garnished with mango slices.

CRISP ROLLS

I have discovered a roll similar to the Chinese roll which could be fried and kept out for more than SIX (06) hours OR EVEN MORE, still maintaining the crunch with little or no absorption of oil. This does not require any EGGS or PANCAKES and could be prepared very conveniently. The bread should be trimmed discarding the burnt surfaces, sliced and left open in the refrigerator for more than a day. This way the bread dries up, and the next day should be cut up into tiny pieces to help the machine to produce lovely white breadcrumbs. Remember to use only the grinder attachment. The results are really amazing and every bite is so crunchy. Serve with homemade tomato ketchup. Left over rolls could be refrigerated but should not be re-fried as the rolls would appear white in colour due to the nature of the rice flour. The rolls should be heated in the microwave oven or on a roti griddle or non stick pan.

CRISP ROLL – YIELDS 15

INGREDIENTS

Rice flour white 03 tea cups

Wheat flour 01 tea cup

Corn or sunflower oil 04 tablespoons

Fresh breadcrumbs from half a loaf

Water sufficient

Salt to taste

Oil for frying

STUFFING – Fish, chicken, beef, mutton, seafood, vegetables (check previous recipes)

METHOD

Sieve the rice and wheat flour thrice into a bowl, add salt to taste and pour the oil. Keep mixing well with the fingers and gradually introduce the water little by little. Knead this in to pliable dough. Dust enough wheat flour on a board and roll out thin. Cut into 4” x 4” size. Press the filling into ¾ inch PVC pipe 3 and ½ inches in length and push on to the cut out sheet (fish, chicken, beef, mutton, seafood or vegetables. Roll into neat cylindrical shapes and seal the edge with water. Dip each roll in the batter with the right hand and breadcrumb each roll with the left without touching. To avoid touching, the breadcrumbs should be kept in an aluminium or stainless steel plate and rolled forth and back with the left hand. These motions help the rolls to cling onto the breadcrumbs. Now take the breaded roll carefully and arrange on a different large plate. Repeat this process till all the rolls have been bread crumbed. The left over breadcrumbs should be stored in the deep freezer for future use. Deep fry the rolls on medium flame a few at a time to a golden brown colour. Serve with homemade tomato ketchup.

THE BATTER

03 tablespoons of rice flour mixed with 01 tablespoon of wheat flour and water to form a semi thick batter. (NO EGG)

PLEASE NOTE: If a large quantity is being prepared it would be fun having someone to help around with the crumbing and arranging.

PISTACHIO GRAM FLOUR BURFI

INGREDIENTS

Gram flour 100 grams

Ghee 100 grams

Milk powder 100 grams
sugar 100 grams

Water ¼ tea cup

Pistachio 50 grams

METHOD

Heat the ghee in a pan and fry the gram flour to golden brown in colour in order to bring out the aroma. Remove from stove and add the milk powder. Heat the sugar with water, bring to a boil and add the gram flour mixture to the hot syrup keep stirring until the mixture leaves the side of the pan. Turn off the fire and mix well. Pour this onto a greased tray, sprinkle chopped pistachio press evenly with oiled grease proof paper and cut into required shapes whilst still hot.

PLEASE NOTE: Pistachio could be substituted with cashew, almonds or peanuts.

FISH PATTIES – FRIED OR BAKED

INGREDIENTS

Fish small can 01 number – liquid drained

Onions chopped 01 number

Garlic chopped 05 numbers

Ginger chopped ¼ teaspoon

Green chilies chopped 03 numbers

Red chilies snipped 02 numbers

Curry powder 01 tablespoon

Chili powder ½ teaspoon

Pepper crushed ¼ teaspoon

Corn or sunflower oil 02 tablespoons

Rampe and curry leaves little

Turmeric powder ¼ teaspoon

Potato boiled with skin and cut into cubes 02 numbers

Lime juice 01 teaspoon

Salt to taste

Oil for frying or egg wash for baking (egg yolk mixed with little water and beaten with a fork)

METHOD

Heat oil in a pan and add the onion, ginger, garlic, green chilies, red chilies, rampe and curry leaves, allow bit of browning. Add the curry, chili and turmeric powder allow bit of sautéing. Put the fish and mix well, after a few minutes add the potato. Remove from stove, add the lime juice and salt to taste. Place filling on the cut out pastry, apply water around the edges and seal well either with a fork or the handle of a spoon. This also could be done conveniently in a plastic patty cutter.

PASTRY

INGREDIENTS

Wheat flour 200 grams

Margarine or butter 20 grams

Water little

Salt to taste

METHOD

Sieve the flour thrice into a bowl and add the margarine or butter and work this with the fingers to resemble breadcrumbs. Add the water little at a time and knead into pliable dough. Leave this in the refrigerator for one (01) hour. Later dust flour on a board and roll out the dough to a little less than ¼ inch. Fry in hot but not smoking oil to a golden brown colour.

BAKING: Place on a baking tray, egg wash and bake for twenty (20) minutes in a pre heated oven set at 230.

FILLINGS OF CHOICE: Vegetable, beef, chicken, mutton, seafood – follow same method.