Shaheen's Assorted Bhajia

Ingredients: 150g Gram Flour, 1/4 tspn Ajma, 2/3 hot green chillies minced, crushed garlic, 1 courgette, 1 potato, large green chillies

Method: Mix gram flour, ajma, crushed hot chillies and garlic with enough warm water to give a thick runny mix. Add salt to taste

Add thin slices courgette, potato and large chillies.

Fry in hot vegetable oil until golden. Serve with Coconut Chutney and Amlee.

Nankathai

Ingredients
4 oz semolina
8 oz plain flour
6 oz sugar
6 oz butter
1 egg (optional) (or 1 tbspn milk)
1/2 tspn baking powder
1/2 tspn ground cardomom
1/4 tspn nutmeg
pinch of yellow food colouring (optional)

Heat the oven to 180 degree centigrade or 350 F
1. Beat the sugar and butter until creamy and pale in colour
2. Add the egg (or milk), mix
3. Add flour, baking powder, cardomom, and nutmeg mix
4 Knead the dough, form into walnut size balls, place pm a greased baking tray
5. mix the food colouring with a little water, using a cocktail stick, make a spot of colour in the centre of each ball
6. Bake in the oven for 20 minutes

Peanut Brittle / chikki

Ingredients
2lb roasted, skinned peanuts
1lb 3 oz grated gur or soft brown sugar
2 tablespoon oil

Grease a baking sheet.
Put the gur/sugar in a large pan, add oil and heat,


Keep stirring until the colour changes to golden brown

Add the peanuts, mix well. Place the mixture on the baking sheet, flatten the mixture using a rolling pin. When flat, cut using a sharp knife into 25 pieces



Cut into 25 pieces.

Mohsin's Pomegranate and Pineapple Fresh Fruit Salad

Shaheen's Tikka Lamb Chops

Ingredients:1kg Baby Lamb Chops
Olive Oil, Lemon Juice, Yougurt, Shan Tikka Masala and Shan Tikka Boti Masala
Spoonful of garlic and ginger

Method: Mix in a large bowl two table spoonfuls of Olive Oil, two table spoonfuls of lemon juice, Shan tikka and tikka boti masala, Yogurt and spoonful of garlic and ginger.

Mix chops into the large bowl of the tikka massala. Marinate overnight.

Preheat oven to 200 degrees and cook for 30mins

Christmas Day Menu

25^th December 2006

MENU

Appetizer

Bruschetta con Pomodori

Main Dishes

Roast Beef with Yorkshire Pudding

and horseradish sauce

Roast Garlic Chicken with Walnut stuffing

Vegetables

Roast potatoes and parsnips

Glazed Carrots

Green beans with mustard dressing

Wasabi Brussels sprouts

Dessert

Mohsin's Fresh Fruit Trifle

Cheese

Fellow Diners any comments ?

Makate Mimina (coconutty rice pancake) JFI coconut

This is an East African Dish. Usually served with a hot cocunut chicken curry (bit like Thai green curry).
I have posted it especially for Anja. Let me know if you make it.

Ingredients
1 cup basmati rice
1 cup milk
1/2 cup sugar
1 tspn yeast
1/3 packet creamed coconut, grated
1/2 tspn ground cardamom seeds
3 teaspoons vegetable oil
1 teaspoon poppy seeds


Method

1. Wash and soak the rice it overnight.
2. Drain the rice and place in a blender with milk, sugar, cardamom and grated creamed coconut.  Blend until it is smooth.
3. Add the yeast and blend again for a couple of minutes.
4. Put the liquid into a bowl (should be exactly 3 cups, add water if necessary) cover and leave in a warm place until the mixture rises and has doubled in volume.
5. Heat the oil in a 9 inch frying pan, add the batter. Cover and reduce the heat, cook for 45minutes. The top of the mkate should be firm.
6. Sprinkle the poppy seeds and place under a hot grill for 2-3 minutes.
7. Remove and place on a cooking rack.