Sweet & Sour Fruit and Veggie Salad


  • 1 cucumber, peeled & cut in pieces
  • 1 onion, thinly sliced
  • 1 tin pineapple
  • 1 capsicum, thinly sliced
  • 3 tomatoes, cut into wedges
  • 4 tbsp vinegar
  • 1/2 cup water
  • 1/4 cup light brown sugar
  • Salt to taste
  • Mix cucumber, onion and salt well.
  • Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges.
  • Heat vinegar, water and sugar until the sugar dissolve.
  • Remove from heat and cool. Pour this mixture over the fruits and vegetables.
  • Cover and chill.

Peeling Of Garlic No Problem!

  • For Garlic it is difficult to peel off. To do it fast, put some cooking oil, and warm it in Oven or over stove, you will find it fast and easy to peel off.

Banana Soufflé

  • 3 medium sized bananas
  • 2 tsp lemon juice
  • 2 egg whites
  • 2 tbsp icing sugar plus extra for sprinkling
  • Preheat oven to gas mark 8/230º C. Brush the inside of 1/2 pint soufflé dish lightly with oil. Peel and slice bananas and place them in a bowl, add lemon juice and mash well with a fork. Beat egg whites until soft peaks form.
  • Gradually sift in the icing sugar beating with wire whisk until sugar dissolves completely and stiff peaks are formed. Gently fold beaten egg whites into banana mixture one-third at a time. Spoon or slide mixture into the soufflé dish and bake for 15 minutes or until soufflé is puffed and browned.

Ginger Chicken

  • 1¼ lbs. Chicken(skinless, boneless)
  • ¼ tsp.Turmeric Powder
  • 10 tbsps. Ginger(paste)
  • 4 tbsps. Vegetable Oil
  • 2 nos. Red Chillies
  • ¼ tsp. Mustard Seeds (black)
  • ½ tsp. fennel Seeds
  • 2 pieces Cinnamon
  • cloves Garlic
  • 1 no. Onion
  • 1 no. Tomato
  • ½ tbsp. Red Chilli Powder
  • 1 tsp. Black Paper
  • Cilantro for garnishing
  • Put the chicken pieces into a bowl and add the turmeric and 1 tsp salt.
  • Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
  • Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
  • Add the garlic and stir, then add the onion and stir and fry it until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
  • Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
  • Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.

Dark Chocolate Cake

  • 2 cups Sugar
  • 1¾ cups Flour
  • ¾ cup Baking Cocoa(dutch process or dark cocoa preferably)
  • 1½ tsp Baking Powder
  • 1½ tsp Baking Soda
  • 1 tsp Salt
  • 2 Egges
  • 1 cup Milk
  • ½ cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • ¾-1 cup Boiling Water

  • Preparation:
    • Heat oven to 350°F.
    • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
    • In large mixer bowl, stir together dry ingredients.
    • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
    • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
    • Pour into prepared pan.
    • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
    • Cool 10 minutes; remove from pan to wire racks.

    Cooking Tips:

    • Potatoes soaked in salt water for 20 minutes will bake more rapidly.
    • Make desserts with full cream milk, to get thick creamy texture.
    • If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, paste will be smooth.
    • While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.
    • Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

    Egg Biryani

    • 3 Cups Basmati Rice (Preferably)
    • 3 -4 Boiled Eggs
    • 3 big Onions sliced
    • 3-4 big Tomatoes chopped
    • 2-3 Green Chillies slit
    • 1/2 cup Curd
    • 1 tbsp Lime juice
    • 1 tbsp Turmeric powder
    • 1 tbsp Red chilly powder
    • 1 tsp Ginger-Garlic paste
    • 1 tsp Cumin powder
    • 1 tbsp Chat masala powder
    • 1/2 bunch chopped Coriander leaves
    • Salt to taste.
    • oil/fat
    • Boil the eggs and kip it ready. You can either divide the eggs into 2 halves or keep it whole.
    • Now soak the rice for at least 20mins in luke warm water.
    • In a non stick vessel boil water and add rice and cook till half done.
    • Add salt and half the lemon juice while boiling rice.
    • Strain excess water and keep rice aside.
    • In other non stick vessel heat oil/ fat now add in sliced onions and cook till translucent.
    • Add in chopped tomatoes and cook for a while.
    • Stir in it ginger garlic paste, turmeric powder, red chilly powder, cumin powder, lime juice, curd, corriander leaves, salt, slit green chillies and chat masala powder.
    • Stir well and cover and cook till all blends well.
    • Now add in it boiled eggs and cook for a min or two more.
    • Further add in it half boiled rice as making a top layer on the masala.
    • Now add little water as required and cover and cook on low flame.
    • Check for doneness after 10 mins and if needed keep the vessel on a tava and cook till all is done and aromas are out.
    • Lastly garnish with chopped corriander leaves and green chillies.
    • Serve hot and gain praises.