The New Nation - Internet Edition

Tropical Fruit Punch

A tropical recipe, fruity tasty and juicy.

Ingredients:

1/2 cup sugar

1/4 cup water

2.00 cups grapefruit juice, fresh

2.00 cups orange juice, fresh

2.00 cups pineapple juice

2.00 cups guava nectar

1/4 cup lime juice

0.00 some crushed ice

0.00 to garnish - mint leaves and lime slices

How to Cook:

1. Cook sugar and water in a small saucepan over low heat until sugar dissolves. Increase the heat and bring to boil. Simmer for 1 minute, remove from heat and keep aside to cool completely.

2. Blend juices, nectars and syrup in a large pitcher. Chill thoroughly.

3. Pour into tall ice filled glasses. Garnish with mint leaves and lime. Serve immediately.

This recipe serves 3 people.

Preparation Time: 10 minutes.

Cooking Time: 10 minutes

Alloo Cholay

Ingredients:

1 cup chickpeas soaked overnight

6 cup water

1 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/4 cup oil

1 teaspoon chaat masala

1 teaspoon chili powder

1 teaspoon cumin seeds

2 large potatoes

1 - onion, peeled and thinly sliced

2 - green chillies, chopped

1/4 cup imli ka ras

2 medium tomatoes

How to Cook:

1. Put the chick peas in a large heavy-based saucepan, add water, salt and the bicarbonate of soda and bring to boil. Cover the pan and boil the chick peas for about 2 hours until they are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)

2. Boil potatoes with plenty of water, peel and cubed.

3. Heat oil in a medium heavy based saucepan over medium heat Add chaat masala, chili powder cumin, imli ka ras, potatoes, chickpeas and 1||4 cup water. Stir gently until well combined. Cover and cook over low heat for about 5-8 minutes.

4. Transfer to serving dish. Garnish with sliced onions, tomatoes and green chilies.

This recipe serves 3 people.

Preparation Time: 10 minutes.

Cooking Time: 120 minutes.

Chicken Paties

Chicken Mince Pies

Ingredients:

225 grams puff pastry

1 quantity chicken fillings for paties

How to Cook:

1. On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes. Using a 2-2 1||2 inch round cuter, stamp out 24-28 circles of pastry.

2. Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a litle beaten egg and place over the filled tartlet tins. Gently press the pastry edges together to seal.

3. Cut one or two slit in the top of each pie. Brush with a litle beaten egg.

4. If tartlet tins are not available, these mince pie can be made on a baking tray.

5. Place one pastry circle on a floured board, place a tablespoon of filling in the centre. Damp the edges of the pastry lid with a litle beaten egg and place over the pastry base. Gently press the pastry edges together to seal.

6. Cut one or two slit in the top of each pie. Brush with a litle beaten egg.

7. Put on weted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7) and bake for 20 minutes or well risen and brown. Serve warm.

Note: Puff pastry can be made at home or can be purchased from grocery store

This recipe serves 8 people.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.

Fish Fingers

Fish Fillets

Ingredients:

500 grams fish fillets, hamour or any firm

1/2 cup Soya sauce

2 teaspoon ajinomoto

1 teaspoon pepper

1/2 teaspoon salt

1 - egg, beaten

1 cup flour

. - oil for frying

How to Cook:

1. Dry the fish fillets thoroughly with clean paper towels. Using a chef?s knife, cut the fish into fingers 1||2 inch wide and about 3 inches long.

2. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. Drain the excess marinade.

3. Dip the fish fingers, one at a time, in the egg, then roll in the flour. Place them in single layers on a baking sheet

Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan. Heat the oil to 325?F.

4. Fry the fish fingers in batches until they are golden brown, 5-8 minutes. Drain on paper towels and serve immediately.

5. Serve with French fries, ketchup and Garlic Chutney.

This recipe serves 6 people.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.

Stuffed Purri

Roti filled with different vegetables

Ingredients:

2 cups flour

3/4 cup water

1/4 teaspoon bicarbonate of soda

2 tablespoon milk

. for filling: -

2 cups potatoes boiled mashed

1/2 cup onion, finely chopped

1 teaspoon garlic (crushed)

1 tablespoon coriander, grounded

1/2 teaspoon green chili, finely chopped

2 tablespoon oil

1/2 teaspoon cumin seeds

. - oil for frying

. As per taste salt

How to Cook:

1. Combine flour with bicarbonate, salt, water and milk, knead untill smooth and homogeneous dough.

2. divide dough into walnuts size balls , arrange in tray.

3. Fry onion and garlic in oil, add green chilli, parsley,

potato,cumin,and salt, stir over low heat for 10 minutes .

4. Fill dough with filling , shape and fry in oil, serve hot

This recipe serves 6 people.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes.

Tandoori Chicken Pockets

Chicken boties like tikkas

Ingredients:

3/4 cup yogurt

2 tablespoon Chicken tandoori masala

4 - boneless chicken

4 - shami roti

. for filling: -

1 - cucmber, peeled fine chopped

1 medium tomato

2 tablespoon plain yogurt

2 tablespoon mint leaves washed, fine chopped

How to Cook:

1. Combine yogurt, Tandoori masala and salt in a medium bowl. Coat the chicken pieces liberally with the yogurt marinate. Cover and leave to manatee at room temperature for about 5 hours or over night in the refrigerator. Place the chicken in a preheated oven ( 170C, 375F). Roast for 15 minutes, bast the chicken with ghee or oil frequently and tuning once.

Alternatively, place chicken on a cold lightly oiled grill tray, cook under high heat for 3 minutes on each side or until cooked through. Cool chicken, slice thinly.

To make filling:

Combine cucumber, tomato, yogurt and mint in a medium bowl. Cut smallest shami roti (Lebanese bread) in half, fill it with chicken & filling. Serve immediately.

This recipe serves 6 people.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.