Ingredients:
Butter 2 tbsp
Milk 1 cup
Flour 1½ tsp
Cheese, grated 25 gm
Salt and pepper to taste
Method:
* Melt the butter in a saucepan. Add the flour and stir well. Pour in the milk, stirring slowly to avoid lumps forming.
*Cook till the mixture leaves the sides of the pan. Season with salt and pepper and add the cheese. Simmer for 5 minutes over low heat.
* Pour into a blender and blend for 30 seconds.
Ingredients:
200 g yogurt
2 tbsp fruit chutney
1 tbsp lemon juice
2 tsp soy sauce
½ tsp chili powder
¼ tsp cumin seed powder
1 tsp ginger powder
1 tsp Tabasco sauce
¼ cup coconut cream
375 g crunchy peanut butter
Method:
Mix all the ingredients well and cook on medium heat for 8 – 10 minutes, stirring continuously. Remove from heat and continue stirring until smooth. Serve in a bowl placed on a wide platter with assorted chips and vegetables like carrots and cucumber sticks around it.
Ingredients:
225 g cream cheese
50 g mayonnaise
2 tbsp sour cream
2 tsp paprika
2 tsp curry powder few sprigs parsley, finely chopped
4 sprigs fresh dill, finely chopped or 1 tsp dried dill
White pepper to taste
Salt
Method:
* Whip the cream cheese and stir in the mayonnaise and sour cream. Season with salt and pepper. Divide into three portions.
* Blend paprika into one portion, curry powder into another portion and the finely chopped herbs into the last portion.
* Serve with tomato wedges, cheese biscuits, potatoes chips and cucumber sticks.
Ingredients:
½ kg yogurt
1-2 tsp garlic paste
2 tbsp spring onions, finely chopped
1 tbsp lime juice
1 tbsp malai (cream layer on top of milk) or 2tbsp cream
freshly ground black pepper
Salt to taste
Method:
Place the yogurt in a strainer or hang it in muslin to drain the water for approximately 15 minutes. Beat lightly, add all remaining ingredients and mix well. Refrigerate till ready to serve. Serve with potato wafers, crackers, cucumber and sliced carrots.
Ingredients:
Fresh Chilies seeded 2
Red peppers 2 seeded and roughly chopped
Garlic cloves 2 (crushed)
Shallot 1 (roughly chopped)
Tomatoes 400 gms (chopped with juice)
Sugar 100 gms (dark muscovite)
Vinegar 3 tbsp
Method:
* Blend the chilies,peppers,garlic,shallot and tomatoes in a food processor until smooth. Pour the puree into a stainless saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the beat and simmer for 40-60 minutes until thick,stirring regularly, especially in the latter stages of cooking.
* Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge, per tbsp 31 kilo calories,protein 1gms,carbohydrates 8gms,fat none,saturated fat none,fiber 1g, added sugar 6gms, salt 0.18gms.
Ingredients:
200 ml tomato ketchup
3 tsp lemon juice
2 tsp grated horseradish (optional)
½ tsp salt
Pinch sugar
Pinch chili powder
½ tsp fresh garlic, crushed
1 small head lettuce
20 large shrimps (parboiled)
Method:
Mix the tomato ketchup with lemon juice, horseradish,salt,sugar,chili powder, and crushed garlic and place in a small serving bowl. Cover the bottom of a serving dish with lettuce leaves, place the dip in the center and arrange the prawns around it. Refrigerate for an hour before serving.
Ingredients:
400 ml milk
2 tbsp flour
50 g butter
½ tsp slat
½ tsp white pepper
Method:
1. Melt butter, add flour, stir for a minute. Slowly add milk while stirring continuously, add salt and pepper. Stir till the sauce thickens and bubbles form on the surface.
2. Chicken or fish stock may be substituted for milk wholly or in part, according to recipe requirements.
Note: for a thick white sauce increase quantity of flour to 2 ½ tbsp. For a thin sauce decrease flour to 1 ½ tbsp.
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