VEG NUGGETS

                                          

                               

INGREDIENTS 

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Potatoes ( boiled & mashed ).                3 medium size

Carrots / cabbage.                               1 cup

Green peas.                                        1/2 cup

Capsicum.                                          2 tablespoon 

Sweet corn.                                        2 tablespoon 

Chopped green chillies.                       4 - 5

Chopped coriander.                            2 tablespoon 

Corn flour.                                         2 tablespoons 

Bread crumbs.                                  1 cup

Salt to taste

Oil to fry

METHOD

=======

1. In a bowl , add mashed potatoes , chopped carrots , cabbage , capsicum , 

    green peas   , sweet corn , green chillies , coriander and salt . Mix well .

2 . Make a thin batter of corn flour and water . ( 2 tablespoon of corn flour +

    3 tablespoons of water  ) .

3 . Make small balls of the veg mixture or roll them into any shape or size you

     desire .

4 . Dip the nuggets in the corn flour batter and roll them evenly on the bread crumbs .

5 . Deep fry till golden brown .                        

LEMON GARLIC CHUTNEY

                           

                                 

INGREDIENTS 

==========

Chopped garlic.                  1 1/2 tablespoon

Lemon juice.                      3 tablespoons 

Chopped onion.                 1 1/2 tablespoon

Mint leaves.                       1/4 cup

Coriander leaves.               1/4 cup

Green chilli.                       2 - 3

Water.                              4 - 5 teaspoons 

Salt to taste

METHOD

======

1 . Blanch mint and coriander leaves . Thoroughly wash the leaves and

     squeeze out excess water .

2 . Blend all the ingredients on medium speed in a blender until the mixture 

     has a smooth consistency.

MAYO MUSTARD DIP

                               

                               

INGREDIENTS 

==========

Mayonnaise.              1 cup

Crushed mustard.      2 - 3 teaspoon 

Mustard sauce.         1 teaspoon

METHOD

======

Mix all the ingredients in a bowl and your Mayo mustard dip is ready .

THAI CHILLI SAUCE

                        

                            

INGREDIENTS 

===========

Garlic.                                3 cloves

Red jalapeño pepper.          2

Brown sugar.                     1 tablespoon

Water.                               1/4 cup 

Vinegar.                            1/4 cup

Corn flour.                         1 tablespoon mixed with 2 teaspoons of water

Salt to taste

METHOD

=======

1 . Blend all ingredients except for corn flour into a paste .

2 . Boil and simmer the paste over medium flame till it thickens a bit .

3 . Add the mixture of corn flour and water to the sauce and simmer

     for a minute .

4 . Can be served with all kinds of nuggets , rolls , etc ......

POTATO CHEESE NUGGETS

                                    

                              

INGREDIENTS 

==========

Large Potatoes - boiled , peeled and mashed.             2 

Processed cheese.                                                   1 cup

Bread crumbs.                                                         1 cup

Red chilli flakes.                                                       1 teaspoon

Salt to taste

Oil to fry

METHOD

=======

1. Add mashed potatoes and a bit of salt to a bowl and mix well .

    Make sure there are no lumps of potatoes .

2 . Make small balls of the potato mixture . Try giving them a bullet shape

     with a hallow center .

3 . Fill the hallow center with a teaspoon of processed cheese . 

4 . Now roll it properly into bullet shapes otherwise the cheese will ooz out .

5 . In a plate mix the bread crumbs and chilli flakes . Roll the nuggets on the bread

     crumbs evenly .

6 . Deep fry till golden brown .

7 . The nuggets can be served with tomato ketchup , Thai chilli sauce , 

      lemon garlic chutney ......

GARLIC BREAD

                                               

                                     

     

Ingredients

Active dry yeast.                                    2 1/2 teaspoons

Warm water                                           1 1/4 cups

Bread flour or all-purpose flour               3 cups

Sugar.                                                     2 teaspoons

Salt.                                                        1 teaspoon

Olive oil.                                                  1 teaspoon

METHOD 

1 . Combine yeast, water, 1 teaspoon of sugar and 1 cup of flour in mixing bowl. Allow to rest for 10 minutes until the yeast starts bubbling and giving off a "yeasty" smell.

2 . Add the remaining flour, sugar and salt and mix until the flour is incorporated. Add the olive oil and knead for 10 minutes, until the dough is smooth and satiny.

3.  Place the dough in an oiled bowl, coating the dough all around with the oil. Cover with plastic wrap  and place in a warm spot until the dough has doubled in volume -- 45 minutes to an hour or more, depending on temperature.

4 . Punch down the dough, roll into desired loaf shape, cover with plastic again and allow to rise until doubled in volume.

5 . Preheat oven to 425 degrees. Turn down to 400 when you put the bread in. Bake 20-30 minutes, depending on shape of loaves.

6.  Bread is finished when it makes a hollow sound when you thump on the bottom with your thumb.

This is how it will look .........

                                

   

HOW TO TURN THE ITALIAN LOAF INTO GARLIC BREAD 

===================================

INGREDIENTS 

Italian bread.                                                                             1 loaf

Unsalted butter.                                                                         6 tablespoons

Garlic finely chopped or pressed through the garlic press.         2 cloves

Freshly chopped parsley leaves.                                                2 tablespoons

Salt.                                                                                          1/2 teaspoon

METHOD

1. Heat oven to 400 degree .

2. Slice the loaf into 1 inch thick slices without cutting through the bread .

3. Melt butter in a small saucepan over medium heat . Add garlic and cook , stirring often , until         fragrant  .

4. Let it cool for 2 minutes 

5. Add the chopped parsley and salt to it .

6. Brush the butter mixture between the slices and wrap the loaf in foil .

7. Bake until warm for 10 - 15 minutes 

8 . Open foil and bake for 5 minutes until lightly toasted on top 

9 . Serve hot with a dip of your choice .

CHILLI POTATO SALAD

    

                             

INGREDIENTS 

===========

Baby potatoes.                      15 - 20

Oil.                                       1 tablespoon

Green chillies.                        3

Fresh coriander leaves.           A few sprigs

Lemon juice.                          2 tablespoons

Sugar.                                   1 teaspoon

Salt to taste

Green peppercorns.               10 - 12

Red chilli flakes.                     2 teaspoons

Tomato ketchup.                    1 tablespoon 

METHOD

=======

1 . Pre heat the oven to 180 degrees .

2. Scrub and wash the baby potatoes well , prick with fork , apply oil .

    Roast potatoes in the pre heated oven at 180 degrees for 30 - 40 minutes or till done .

3 . Remove stems , wash , deseed and chop green chillies . Clean , wash and finely chop coriander leaves .

4 . Cut potatoes in halves when done with skin still on .

5 . In a bowl take lemon juice ,sugar , salt , red chilli flakes , green chillies , green peppercorns and tomato ketchup . Mix well

6 . Add potatoes and toss .

7 . Garnish with chopped coriander .