Ingredients: For Crust: ½ kg fresh spinach, 3 large potatoes (peeled and freshly cooked), 2 tbsp butter, ½ cup milk, 1/8 tsp nutmeg, salt and pepper to taste.
For Filling: 3 tbsp butter, 3 large onions (thinly sliced), ½ tsp salt, ½ tsp paprika, 6 ounces Swiss cheese (shredded), ¼ cup Parmesan cheese, 1 tsp whole caraway seeds.
Method: Trim, wash and coarsely chop fresh spinach. Cook in a small amount of water for three minutes or until limp. Drain spinach in a colander, pressing out the excess liquid. Set aside. Mash hot potato with 2 tbsp butter, milk, salt, white pepper and nutmeg. Mix in spinach. Spread potato mixture on the bottom and sides of a greased 10 inch pie plate. For the filling, melt 3 tbsp butter in a skillet over low heat. Add onion and saute until golden brown. Season with salt, paprika and black pepper. Spoon onion over potato crust. Sprinkle with Swiss cheese, Parmesan cheese and caraway seeds. Bake at 375º F for 20 minutes. Remove from oven and let stand for about 10 minutes before serving.
Ingredients: 1 cup uncooked, old fashioned rolled oats, 1 cup warm water, 6 mediumsized apples, 2 tbsp lemon juice, 1 cup fresh berries, 1 cup seedless, green grapes, ¼ cup chopped nuts, 3 tbsp honey, ½ cup yogurt (flavored or unflavored), shredded coconut (optional).
Method: Soak oats in 1 cup warm water for 30 minutes to soften it. Drain. Grate apples, then toss with lemon juice to help prevent discoloration. Combine in a bowl with oats, berries, grapes and nuts. Stir honey and yogurt together and add to oats, tossing lightly. Sprinkle with coconut, if desired. Refrigerate several hours or overnight. Can be served with additional sweetener, milk or cream.
Ingredients: 500 gms tindora, 1 medium sized onion, 1 tbsp dhaniajeera powder, 2 tbsp fresh, grated coconut, 2 tbsp chopped coriander leaves, 2 tsp gram flour (besan), salt, chilli powder and sugar to taste, 4 tbsp oil, 1 tsp mustard seeds, 1 tsp turmeric.
Method: Select tender tindoras. Slice off very tiny bits from both ends and make one slit at each end. Grate the onion and mix together the grated onion with all the other ingredients expect oil, mustard seeds and turmeric. Stuff the tindoras with this mixture. Heat the oil in a wide and shallow pan, add the mustard and turmeric, and then the tindoras. Toss gently to coat all the tindoras with oil. On low heat, cover and cook, stirring frequently, sprinkling a little water once in a while. If there is any stuffing left, add it to the pan when the tindoras are almost cooked. There should be no watery gravy.
Ingredients: Five to six tender corn cobs, ½ coconut, one large onion, 10 petals garlic, 1 inch ginger, 2 green chillies, 1 tbsp poppy seeds (khuskhus), 1 tsp turmeric, one large tomato, salt to taste, 3 tbsp oil, 1 tsp chilli powder (optional).
Method: Cut the cobs in approximately three inch pieces and steam them. Slice the onion and fry it in a few drops of oil. Add the khuskhus and grated coconut and fry some more. Grind together these ingredients along with the garlic, ginger, and chillies. Heat oil and fry the ground spices on medium heat. Sprinkle a little water if it sticks to the pan. Fry till the colour turns light brown, then add the turmeric, chilli powder (optional) and finely chopped tomato. Fry again till tomato is pulpy. Add warm water to make a thick gravy. Add salt and bring to a boil. Put in the corn pieces and simmer for half an hour. Remove and reheat before serving.
Ingredients: 1 to 1.5 kg pomphret, 1 coconut, 8 green chillies, 100 gms coriander leaves, 12 petals garlic, 1 inch ginger, 1 ½ tsp cummin seeds, 1 tsp mustard seeds, 1 tsp turmeric, 1 lemon, salt to taste, 2 eggs, oil for frying.
Method: Keep the fish in the freezer for about half an hour to make it more firm to handle. Then cut it lengthwise right across in such a way that you can remove the entire boneportion from the centre and have the fish in two pieces. Rub a little salt and lemon juice on the fish and keep aside. Grind together the coconut, chillies, coriander leaves, garlic, ginger, mustard and cummin seeds. Add salt and turmeric. Divide the mixture into as many portions as the number of pomphrets. Wash and dry the fish. Place the mixture, in between the two parts of one fish, tie with a thread. Prepare all the pomphrets in this way. Heat oil in a wide shallow pan. Beat the eggs lightly. Coat the fish with egg on both sides, roll in bread crumbs and fry in hot oil on medium heat till done.
Ingredients: ½ kg beef fillet or round, 1 tbsp soya sauce, 1 tbsp corn flour, 4 stalks celery cut into 1 inch shreds, 2 spring onions cut into 1 inch shreds, 1 tsp garlic sliced, 1 tsp chilli paste, 2 fresh red chillies, deseed and shred, 1 tsp ginger chopped, ½ cup oil for frying, ½ tbsp soya sauce, 1 tbsp vinegar, ½ tsp ajinomoto, salt to taste, 1 tsp corn flour, 2 tsp water.
Method: Cut the beef into thin slices and then shred. Mix with 1 tbsp soya sauce and 1 tbsp corn flour and keep aside for ½ an hour. Add 2 tbsp oil with the marinated beef shreds and mix well. Heat oil and stir fry the beef shreds until almost cooked. Remove and drain. Remove all, but 4 tbsp oil from the pan and heat. Add the ginger and garlic and fry for 5 seconds. Add chilli paste and fry for 2 more seconds. Add red fresh chillies, celery, spring onions and the stir fried beef. Add soya sauce, vinegar, ajinomoto, salt and corn flour mixed with water. Stir fry over high heat for 1 minute and remove to a serving plate. Serve hot.
Ingredients:
500 gms boneless chicken breasts cut into bite size pieces, 2 tbsp soya sauce,
½ cup oil, 1 tsp ginger chopped, 5 spring onions chopped, 1 tbsp green
chillies chopped, 1 tbsp vinegar, ¼ cup chicken stock, ½ tsp ajinomoto,
½
tsp pepper powder, salt to taste, salad leaves.
Method: Marinate the chicken pieces in 2 tbsp soya sauce for 1 hour. Heat oil, stir fry the chicken pieces till brown. Remove ½ of the oil, and stir fry the ginger and green chillies for 10 seconds. Then add the spring onions, left over marinade, vinegar, pepper, ajinomoto salt and stock. When it boils add the chicken pieces and cook for 1 minute. Serve on a bed of salad leaves.
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