Recipies

Pork Lime Barbecuea. 1.2 kg Porkb. 10 lemonc. 4 tbsp Pepperd. 1.5 tsp turmeric powdere. Salt to taste

Marinate the pork in the mixture of all ingredients and keep in the fridge overnight. Bake covered for 1.5 hrs and the open for 1 hr.

Fish Fry – Chilly Powdera. Fish 1.5 kgb. 2 tsp Chilly Powderc. 1 tsp Pepper powderd. ½ tsp turmeric powdere. 1 tbsp oilf. Salt to tasteg. 6 garlich. 1 inch gingeri. Curry leavesj. 1 lemon

Grind the ingredients to a fine paste. Apply on cleaned fish and marinate for 1-2 hrs. shallow fry in medium flame to well-cooked brown colour.

Chicken Currya. Chicken 1 kgb. 6 garlicc. 1 inch gingerd. 3 onione. 3 strands curry leavesf. 3-4 green chilliesg. 2 tsp Chilli powderh. 1 tsp pepper powderi. ½ tsp turmeric powderj. 4 tsp coriander powderk. Salt to tastel. 5-6 cashew nuts (soaked in water)

Clean the chicken. Chop ginger, garlic, onion and green chilli and saute it till golden brown. Add the masalas and salt after roasting them in a pan. When it is cooked, add the chicken and cook covered so that the water from chicken is given out into the pan and the gets cooked. After the chicken is cooked grind the nuts in required water for gravy and add to the pan and let it mix well and cook. Serve hot.

Duck Currya. Duck 1.5 kgb. 4 onionc. 1 inch gingerd. 5-6 garlice. 6 chillyf. Curry leavesg. Turmeric powderh. Salt to tastei. 1 tbsp oilj. ½ tbsp. Kashmiri chilly powderk. 4 tbsp coriander powderl. 1 tbsp garam masala

Mix ingrediants b to h well with hand and cook it with cleaned duck pieces. Roast ingredients j to l in oil and add them to the duck when it is cooked in the water coming from it. Roast it to required consistency.

Pork Masalaa. 1 kg porkb. 1 inch gingerc. 4-5 green chilliesd. 3-4 garlic e. 3-4 onionf. ½ tsp turmeric powderg. Salt to tasteh. ½ tsp chilly powderi. 2 tbsp coriander powderj. ½ tbsp. turmeric powderk. ½ tbsp. chilly powderl. ½ tbsp. garam masala

Marinate cleaned pork pieces with ingredients f to h. Saute ginger, garlic, onion and green chilly and put marinated pork pieces in it. Grind ingredients i to l and add them to the pork. Roast till the required consistency.

Beef Roasta. 1Kg Porkb. 5 Green Chilliesc. 1 inch Gingerd. Curry leavese. 2 Onionf. 1 Tomatog. ½ Tbsp oilh. 1 tsp Chilly Powderi. 2 tsp Coriander Powderj. 1 tsp Garam Masalak. 2 tsp Pepper Powderl. Salt to tastem. Coconut piecesn. 2-3 Green Chillyo. Coriander Leaves

Mix ingredients b to g and smash properly with hand to which the cleaned beef pieces are added with salt. Mix the ingredients h to k in mixer and add to the mix and cook in pressure cooker for 2-3 whistles. Transfer this to a pan and roast to required consistency in low flame and add roasted coconut pieces to it in between and green chilly and coriander leaves in the end.

Chocolate Puddinga. 1/2 cup waterb. 1 tsp coffee powderc. 2 tbsp maidad. 4 tbsp choco powdere. ½ cup sugarf. 1 ½ cup milkg. 1 tsp vanilla essenceh. 1 tsp butter

Make a thick coffee solution. Mix maida, choco and sugar well and keep aside. Mix these little a time with milk while keeping in low flame. When the right consistency is reached, remove from flame and add vanilla essence and butter.

Pork Steaka. Garlic -3-4b. All spice Powder- ½ tspc. Mustard Paster – 1 tspd. Light Soy Sauce – 1 tbspe. Sweet Soy Sauce – 1 tbspf. Regular Vinegar – 2 tbsp

g. Rice Vinegar – 1 tbsph. Balsamic Vinegar – 1 tbspi. Tomato Puree – 1 flattbspj. Olive Oil – 2 bspk. Lemon Shell – ½ lemon

Make the marinade. Spread it on tenderized pork neck strips. Keep refrigerated for 2 days and smoke in high flame.

Sponge Cake

a. All purpose flour – 100 gms (0.6 cups)b. Castor Sugar – 125 gm (0.8 cups)c. Eggs – 4 nosd. Oil – 1 tbspe. Vanilla Essence – 1 tsp

Seive all purpose flour with salt. Whip egg whites until fluffy, and then add sugar in parts until fully dissolved. Mix the egg yolk with vanilla essence and oil. Add this mixture into the beaten egg whites. Avoid over mixing. Cut and fold the flour to this in parts gently until all the flour have mixed into it. Transfer this into a prepared pan and bake in 180-190C for 20-30 mins.