free web hosting | website hosting | Web Hosting | Free Website Submission | shopping cart | php hosting

MAYAN RECIPES     (186 kb)   Index Pages 2200 to 2299  



GRILLED CRAB         2200

LOBSTER          2201

MAYAN BAKED FISH        2205


MAYAN FRIED FISH        2205


MAYAN OCTOPUS         2206



MAYAN SHRIMP         2204


MAYAN TRUFFLES         2204

SAWFISH IN SAUCE        2208 


(Mayan Grilled Crab)

2 to 2 1/2 lb live crab

1 bunch radishes, cleaned and minced

1 bunch cilantro, minced

1 bitter orange, seeded and finely chopped

1 lime, seeded and finely chopped

ground black pepper


lettuce leaves

If the crab is alive: approach the crab from behind. Grasp all four legs and the claw on each side near the body, being careful to avoid the powerful claws. Using the sharp edge of a sink, tabletop, or cutting board, crack the underside of the shell down the middle with one sharp blow, stunning the crab. God! these people are barbaric! Turn the crab bottom up and lift the breastplate, a roughly triangular piece of shell, being careful of the soft spines underneath. Remove these with the breastplate and discard. Remove and discard the gills on either side of the body above the legs. Remove and discard the intestine. Remove and discard the mouth parts. The body cavity will now be full of a soft, white to yellow mass of fat and edible organs collectively known as butter. This is delicious and an essential ingredient in many crab dishes. Remove and reserve the butter. Rinse any remaining matter from the body of the crab, which should now be just shell and meat. 

Grill the cracked crab 3-4 minutes per side. Crack the legs and claws and extract the meat. Shred the meat as finely as possible. Meanwhile, prepare a salpicon by mixing the remaining ingredients in a bowl. Mix with the cooked crab meat and serve with ground pepper and salt on a bed of lettuce leaves. Serves 2. 


(Fish In Tomato Sauce)

1 whole fish



1 large onion

1 bunch of parsley

2 medium ripe tomatoes

1/2 tsp ground cloves

ground black pepper


1/2 cup shelled peas

chiles morrones, or other pickled hot peppers

1 tbs vinegar

Gut and clean the fish and rub all over inside and out with limes and salt. Mince the onion and parsley. Roast the tomatoes until the skins turn black, peel, seed, and grind into a coarse paste. Fry onion, parsley and tomatoes in hot oil for about 5 minutes. Add the fish to the pan and add ground spices, peas, chiles, and vinegar. Simmer until fish is done. Add pickled hot peppers to taste before serving. 


6-8 spiny lobsters

lettuce leaves

4 onions, sliced

1/4 cup vinegar

1/4 cup water

1/4 tsp ground black pepper

1/4 tsp ground cloves

1 tsp cumin

1 tsp oregano

1 bay leaf

2 heads garlic, cut in half

1 small fiery hot chili, cut in strips

salt to taste

4 tbs Extra Virgin olive oil, divided use

pickled hot peppers

radishes, sliced


cooked peas

salt and pepper

Grill the lobsters for 4-5 minutes per side. Isn't it going to tell us how to whack them? Remove the meat from the tails and claws and cut into strips. Meanwhile, soak the onion slices in salted water for 15 minutes to extract the juice. Discard the water and place the onion slices in a saucepan with vinegar, water, spices, chili, salt, and half the olive oil and bring to a boil. Reduce heat and simmer for 10-15 minutes.  

Line a serving platter with lettuce leaves. Spread the cooked lobster atop the lettuce leaves. On top of the lobster, distribute the onion escabeche, chili morrones, radishes, and peas. Drizzle the remaining olive oil over all and sprinkle with oregano, salt and pepper to taste. 


1 lb beef, cut in 1 inch strips or cubes

green pepper, chunks

red pepper, chunks

onion, chunks

cherry tomatoes

Artichoke hearts


pineapple chunks

green onions

1/4 cup chicken broth

3/4 cup barbecue sauce

2 T coffee liqueur

1 small hot pepper, finely chopped

1 clove garlic, minced

1/4 tsp horseradish

salt and pepper

Skewer the meat, vegetables and fruits onto short bamboo skewers. In a bowl combine the remaining ingredients. pour sauce over the skewers and let marinate 1 hour. Cook over charcoal, basting and turning until tender. 

Make extra sauce for dipping. 


6 pears, cored and peeled

4 cup water

1 1/2 cup sugar

1/2 cup coffee liqueur

zest of one orange

1 stick cinnamon

whipped cream

In a large sauce pan heat water, sugar, coffee liqueur, zest of one orange and cinnamon stick. Bring to a boil, simmer 5 minutes.  

Core pears from the bottom using a grapefruit knife or apple corer. Peel the pears and drop them into the syrup. Simmer 8 to 10 minutes. Remove from heat, cover and let cool in syrup.  

Serve with coffee liqueur, Scotch sauce and whipped cream. 


6 Chicken breasts, skinless

1/4 cup olive oil

2 med onions, cut in 8ths

2 green peppers, cut in 1 inch pieces

1 red pepper, cut in 1 inch pieces

2 tomatoes, cut in 8ths

1 cup baby carrots, frozen

14 oz can pineapple chunks,

1/4 cup Coffee Liqueur

1/4 cup vinegar, red wine

2 tbs catsup

1 clove garlic, minced

2 tbs brown sugar

2 tbs soy sauce

2 chicken Bouillon cubes

2 tbs apricot jam

1/4 tsp ginger

1/4 tsp crushed red pepper

2 tbs cornstarch

1/4 cup Orange juice


Prepare sauce by heating Coffee Liqueur, juice drained from pineapple, vinegar and catsup in a medium sauce pan. Bring to a boil and stir in the garlic, brown sugar, soy sauce, bouillon cubes, jam, ginger and crushed red pepper. In a small cup blend cornstarch and orange juice till smooth. Stir this mixture into boiling liquid and simmer 2 minutes. 

Heat oil in a large saucepan, brown chicken breasts and remove. Add onions, peppers, tomatoes, carrots and drained pineapple chunks to pan. Saute 3 minutes. Return chicken to pan, pour sauce over the chicken and bake at 350 degrees 20 minutes. Serve with rice. 


1/2 cup coffee liqueur

1 lb shrimp,large, cleaned

1/4 cup flour

1/2 tsp salt

1/2 tsp dry mustard

2 eggs

1/2 cup coconut, flaked

1/2 cup bread crumbs

Vegetable oil for frying

sweet and sour sauce or hot mustard

In a medium bowl, combine coffee liqueur and shrimp; toss to coat well and let stand at room temperature 1 hour, stirring ingredients frequently.  

Drain shrimp, reserve coffee liqueur.  

In a small bowl mix flour, salt and dry mustard.  

In a second small bowl beat eggs and 4 tablespoons of coffee liqueur drained from shrimp. Combine coconut and bread crumbs on a sheet of wax paper. Dip shrimp into flour mixture to coat well , then into egg-coffee liqueur mixture, and finally into coconut-crumb mixture.  

Pour oil into medium size saucepan to depth of 2 inches, heat to 350 degrees on deep fat frying thermometer. Fry shrimp, a few at a time, in hot oil about 3 minutes, turning once or until golden brown. Remove with a slotted spoon. Drain on a paper towel. Keep in warm oven (200 degrees) until all shrimp are cooked.  

Serve with sweet and sour sauce or hot mustard.  


1 cup whipping cream

12 oz semi-sweet chocolate chips

1 tsp instant coffee

1/8 cup coffee liqueur

6 oz semi-sweet chocolate pieces

1/4 cup cocoa

Bring cream to the boiling point in a medium saucepan. Remove from heat and add 12 ounces chocolate chips and instant coffee, cover. Allow to sit 10 minutes. Remove lid and stir. Add coffee liqueur. Allow mixture to cool 2 hours in the refrigerator.  

Shape into small balls on wax paper-lined trays and place in freezer. Melt remaining chocolate and allow to cool slightly. Dip balls in the chocolate and roll in the cocoa. Store in the refrigerator. 


       (Mayan Fried Fish)

1 jewfish, grouper or sea bass

2-3 tomatoes

2 onions

3 heads of garlic

1-2 tsp oregano

2-3 fresh green chilis

2-3 limes

oil, pepper, cumin, salt, cilantro

Fry the tomatoes, onions, one head of garlic split in half, oregano, and chils until tender and beginning to brown. Remove from the oil and reserve. Make a paste of the pepper, cumin, and two cloves of garlic. 

Fry the paste in the oil for a minute or two. Add the fish with a little water and salt. Fry on one side until crisp. Turn and spread the fried vegetables on top of the fish.

Continue frying until done. Serve covered with a row of overlapping slices of limes.


       (Mayan Baked Fish)  

any kind of salt water fish


fresh lime juice

salt and pepper



Clean the fish well and make incisions from the head to the tail. Rub well inside and out with oil, salt and pepper and squeeze lime juice over the entire surface. 

Grease a sheet of parchment with lard and oil, sprinkle with minced parsley and wrap the fish with the greased side inward.  

Bake at 250 degrees until fish just begins to flake easily. 



1 small octopus

4-5 tomatoes, finely chopped

4 onions, sliced

1/4 cup vinegar

1/4 cup water

1/4 tsp ground black pepper

1/4 tsp ground cloves

1 tsp cumin

1 tsp oregano

1 bay leaf

2 heads garlic, whole

1 small fiery hot chile, cut in strips

1 bell pepper, minced

salt to taste

4 tbs olive oil, divided use

lettuce leaves, chili morrones, peppers

1 cup cooked peas, salt and pepper

The smaller the octopus the better the results.  

Remove the ink sack from the octopus. Make a small incision in the sac to remove the ink and discard. Remove the eyes. Wash the octopus and pound it with a wooden mallet to tenderize. Cut the tentacles and body into 1/2- inch slices or strips. 

Blanch in salted water for 5 minutes and allow to cool in liquid. Remove octopus pieces and place in a covered casserole with about a cup of water and simmer, covered, for 30 minutes or longer. 

Meanwhile, soak the onion slices in salted water for 15 minutes to extract the juice. Discard the water and place the onion slices in a saucepan with vinegar, water, spices, chili, bell pepper, salt, and half the olive oil and bring to a boil. Reduce heat and simmer for 10-15 minutes.  

Line a serving platter with lettuce leaves. Spread the cooked octopus atop the lettuce leaves. On top of the octopus, distribute the onion escabeche, chili morrones, and peas. Drizzle the remaining olive oil over all and sprinkle with salt and pepper to taste. 


       (Mayan Stewed Octopus)

1 small octopus (less than 5 lb)


4-5 tomatoes, finely chopped

1-2 onions, minced

2 heads garlic, peeled and minced

1 bell pepper, minced

parsley, minced

1 bay leaf

1 tbs ground red chili pepper

1/2 tbs sugar

1/4 cup oil

1 tbs all-purpose flour

salt to taste

The smaller the octopus the better the results. Remove the ink sack from the octopus. Make a small incision in the sac to remove the ink and add vinegar to make a total of one cup. Remove the eyes. Wash the octopus and pound it with a wooden mallet to tenderize. Cut the tentacles and body into 1/2-inch slices or strips. Blanch in salted water for 5 minutes and allow to cool in liquid. Drain.  

Meanwhile, in a skillet, fry the tomatoes, onions, garlic, bell pepper, parsley and bay leaf in oil until the onion is tender. Add the ground chili, sugar, octopus pieces, and ink. Reduce heat, cover casserole and simmer for 30 minutes or longer. To thicken the sauce, add the toasted flour and continue cooking, stirring constantly, until bubbly. Add salt to taste. 


(Fish With Onion Sauce)

1 sea bass

2 leaves oregano

2 eggs, beaten 


1 large onion, cut in rings

salt water (1 tsp salt per cup of water)


2 heads of garlic, cut in half

1 tbs Extra Virgin olive oil

1/2 tsp cumin

1/4 tsp ground black pepper

1/4 tsp crumbled oregano

2 green chilies, cut in strips

1 bay leaf

Boil the sea bass in water with the oregano. When cooked, remove the skin and spines, coat with beaten egg and fry in hot oil. Serve covered with escabeche. 

Prepare the escabeche as follows: Soak the onion rings in salt water for 10 minutes. Drain, cover with vinegar, and bring to a slow boil. Add the garlic, oil, chilies, and spices. Remove from heat. 

                   SIERRA EN SALSA AL ESTILO TELCHAC    

1 sawfish

1 lb vine ripened tomatoes


1/4 tsp ground black pepper

pinch saffron threads, soaked in 1/4 cup warm water

hazelnuts, toasted and ground

water or fish stock


Cut the sawfish into large chunks, salt, and brown in a skillet. Remove from skillet and place on a platter covered with the following sauce: Peel and seed tomatoes, grind into a coarse paste and fry in hot oil with pepper, saffron water, and hazelnuts. Add sufficient water or stock to give a saucy texture. This sauce can also be used with other salt water fish. 


(Mayan Grilled Fish)

1 jewfish, grouper or sea bass




1 tbs achiote seeds

1 tsp peppercorns

3 heads of garlic

1-2 tsp oregano

4-6 whole cloves

1 tsp cumin

oil or lard

juice from bitter oranges

chili powder Escabeche:

1 large onion, cut in rings

salt water (1 tsp salt per cup of water)


2 heads of garlic, cut in half

1 tbs Extra Virgin olive oil

1/2 tsp cumin

1/4 tsp ground black pepper

1/4 tsp crumbled oregano

2 green chilies, cut in strips

1 bay leaf

Split the fish longitudinally down the back and make a series of incisions in the meat. Rub with salt and limes and let sit for a few minutes.  

Prepare a Recado Molido Colorado Achiote by grinding achiote seeds, peppercorns, garlic, oregano, cilantro, cloves, and cumin together in a large mortar and pestle (or try a blender or food processor). Dissolve in enough bitter orange juice to produce a smooth, smearable paste.  

Smear the recado over the fish until it's totally coated. 

Place on preheated, greased grill and baste constantly with oil or lard until the fish is cooked. 

Serve with chili powder and an escabeche of onions. Prepare the escabeche as follows: Soak the onion rings in salt water for 10 minutes. Drain, cover with vinegar, and bring to a slow boil. Add the garlic, oil, chilies, and spices. Remove from heat.


       The following Indian recipes came from the web site of

a person named "Kutty." The web site has since been

taken down from the net, and I have been unable to

obtain the rest of the recipes. Those I have are too

       good and too interesting to keep them to myself. I

have purposely left the Kutty writer@s charming terms

grammar, and spelling. There are many ingredients that are foreign to me (ha! @ like, from India!), and

if I have the opportunity to learn about them, I shall

emend this file. 


APPAM       2213


APPAM for JANET     2214

AVIAL       2214


BANANA BREAD (sugar free)   2216


BEANS, CHINESE      2217

BEANS & CARROTS     2217








BRAN MUFFINS      2220


CAPLIN - KERALA      2221


CARROT SALAD      2222

CASSAVA       2222


CHAPATIS       2223

CHEESE BREAD      2223

CHICKEN BIRIYANI (Alternate)   2224


CHICKEN BIRYANI (Pressure Cooker)  2225




CHICKEN STEW      2227




CHICKEN WINGS       2229

CHICKEN, YUMMY      2229




COCONUT CHUTNEY (Kerala)    2231

COCONUT CHUTNEY (Madras)    2231

COCONUT RICE      2232


COLE SLAW       2233

CORN KHAMMUN      2233

CORN BREAD (1)      2233

CORN BREAD (2)      2234


CRAB DIP       2235


DHALL        2235

DHALL AND DILL (Curry)    2235

DHALL AND DILL (Dry)    2236


DIP - PARSLEY      2236


EGG CURRY       2237

FISH CHOWDER      2237

FISH CURRY      2237


FISH - QUICK & TASTY    2238




FRIED OKRA      2239


GARAM MASALA      2240

GARLIC SHRIMP       2240 


6 oz flour 2 eggs

1 1/2 tsp baking powder 1 chopped apple

3 oz margarine 2 ozs orange juice/milk

3 oz sultanas or raisins 2 oz apricots chopped 

Cut margarine into flour and baking powder. Add fruits.

Beat eggs, add milk or orange juice. Mix with the flour mixture. Bake in 325 degree oven in a round sponge cake pan for 35/40 minutes. 


3 c rice 3 c rice flour

1 c cooked rice 1 c Nestle coconut powder

3/4 tsp yeast prepared salt to taste

1/2 tsp jeera powder (opt.) 

Soak rice for 6 hours. Grind rice very well in milk or 1/2 milk and 1/2 water. Add rice flour, yeast, coconut milk etc. and leave to rise. Make to the right consistency (a little lower than dosa) and make as usual 


I c good rice flour 1 Banana

1 c brown sugar 14 oz water

2 tbsp diced fresh coconut or 1/2 c dried coconut

1 1/2 tbsp sesame seeds 1/2 t powdered cardamom

2-3 tbsp ghee Vegetable oil for frying 

Mash bananas, add the rice four and brown sugar (and the desiccated coconut, if using) along with the water. Blend well and let rest over night or about 5-6 hours. Heat the ghee, fry the coconut (if not using the desiccated kind) until lightly brown, add the sesame seeds, fry for a minute and add to the rice flour mixture along with the ghee and the cardamom. Mix well. Heat the vegetable oil until very hot (400 degrees). Drop one spoonful at a time, alow to rise and then add the next spoonful. Let one side turn brown before turning over. Remove when both sides are brown and drain on paper towel. 

Note: The mixture should be nice and thick. When poured into the oil it should be in one lump. If it looks like it would spread, that means there is a little too much water. At this stage, a couple of tablespoons of wheat flour (or rice flour) would be helpful. Mix well and continue. 


2 c long grain rice 1/4 c cooked rice

2/3 c coconut milk 1/2 tsp yeast prepared

1/2 c roasted semolina salt to taste

1/2 tsp whole cumin

Milk or milk and water (half and half) for grinding the rice to a paste. 

Soak rice for 6 hours or overnight. Pour one and 1/2 cup of boiling water into the semolina, stir well, cover and set aside. Grind the rice, salt and cooked rice with the coconut milk adding extra liquid to grind easily in a blender, until almost fine (you might have to do it in two batches). Add the prepared yeast to the final batch. Mix well, adding the cumin seeds, if used. The batter should not be too watery and not too stiff either; more like a batter used for fish. Pour into a plastic bowl and keep in a warm place to rise. When well risen, pour into a greased flat dish. Place this dish on a trivet in a bigger dish with water and steam until a cake tester comes out clean.  


Alternately, you could add sugar to your taste and cut down on the milk added because sugar makes it more watery. I would skip on the cumin in this case 


A combination or all of any of the below mentioned vegetables may be used. 

Beans, Peas, snow peas, green plantain, egg plant, turnip, carrots, kohlrabi, celery, cucumber (field not English), Lo Bok, Broccoli stems and green pepper or red pepper. 

Cut all the vegetables in strips, not too fine. Start with a large sauce pan for mixing convenience (the vegetables will boil down to half). Add about 1/2 cup water, salt, chili powder, if using or 1/4 tsp of crushed chilies and 1/2 tsp of turmeric. Mix well and set on med to high heat. Once it starts to boil, turn down heat and simmer until cooked (do not overcook).  

Meanwhile, in a blender add 3/4 cup of desiccated coconut, 1 tsp of cumin powder, 1/8 of a medium onion and one green chilie, if using. Blend with a little water. If there is too much water in the vegetables, drain some of that water and use with coconut mixture. Add about 2 to 3 tbsps of vegetable oil, and 2 tbsp of lemon juice. Finally, dump all of the coconut mixture in the saucepan with the vegetables, mix well and remove from heat. 


1/4 c sugar 1/2 c melted butter

1 1/2 c Graham cracker crumbs 


16 oz cream cheese at room temp

1/2 c sugar

3 eggs separated

3 tbsp flour

1/2 tsp salt

2/3 tsp vanilla ext.

2/3 c cream or Carnation

1 tbsp lemon juice

1/4 c sugar 


2 c bakeapples (applesauce, I think!)

1 c sugar (approx)

2 tbsp cornstarch

2 tbsp water 

Preheat oven to 350 deg. Grease 9" springform pan. Melt butter, add sugar and Graham crumbs until mixed. Press into pan and bake 10-12 mts. 

Reduce oven to 325. Beat cream cheese, beat in egg yolks, sugar, salt and flour. Add vanilla, cream and lemon juice; beat well until lump free. In bowl, beat egg whites until soft peaks form. Add 1/4 c sugar; beat until stiff. Fold egg whites into cream cheese mix. Pour into baked crust and bake for further 40-60 mts. Cool.  

In saucepan boil bakeapples for 5-7 mts. Add sugar, simmer for 3-5 mts more. Mix cornstarch with water and mix in with bakeapple mixture, cook until thick. Pour over cheese cake. Variations: could be any type of berries. 


(sugar free) 

9 oz wholewheat flour (2 1/4 cups)

2 tsp baking powder

4 oz margarine (1/2 cup)

4 oz walnuts chopped (1/2 cup)

2 eggs whisked

2 bananas mashed (these need not be over ripe.)

1-2 tsp sesame seeds

orange juice to moisten, if necessary, to make quite moist. 

Combine wheat flour and baking powder, cut in margarine. Add mashed bananas, the eggs, and orange juice as ecessary, mix well. Stir in the walnuts. Pour into a loaf pan; sprinkle with sesame seeds and bake at 350 degrees until done. 

Note: You could add 2-3 oz of raisins if wanted to make bread sweeter then maybe decrease nuts to 2-3 ozs. 


1/2 cup margarine 1/4 tsp vanilla

1/3 cup sugar 1 cup flour 

8 oz pkg cream cheese 1 egg

1/4 cup sugar 1/2 tsp vanilla 

1/3 cup sugar 4 cups sliced and

1/2 tsp cinnamon peeled apples

1/4 cup sliced almonds 

Cream margarine sugar and vanilla. Blend in flour.

Spread on bottom and sides of 9" springform pan. Combine cream cheese and sugar. Mix well. Add egg and vanilla. Beat. Pour into pastry-lined pan. Combine sugar and cinnamon. Toss apples in sugar mixture. Arrange over cheese layer. Sprinkle with almonds. Bake at 400 deg.F for 25 mins. Loosen torte from

rim of pan. Cool before serving. 


Ginger sliced

Jalapeno pepper sliced

garlic and onions sliced

Green beans 

In a wok, add two tablespoons of oil, and add the above ingredients (1,2,3) in succession. Saute on high heat for one or two minutes. Add soya sauce and then the green beans. Fry on high for 2 minutes. 


Green beans

Carrots, cut in julienne strips

Ginger sliced

1/2 big onion coarsely chopped

Garlic chopped

1/2 tsp sugar

1 or 2 fresh hot red chillies

Fresh corriander 

Fry the carrots in oil, add the ginger and the onion. Add salt and pepper to the pan. Next put in the chopped garlic, sugar and the hot red chillies. Add the frozen green beans. Cover and let steam. When done add fresh corriander. 


1 Onion chopped

Garlic chopped

1 inch thick slice of ham cut in cubes

Frozen green beans


One egg, (optional) 

Fry the onion for 2 minutes on high heat. Add the ham and fry for a further 2minutes. Next add the paprika and garlic. Add the frozen beans, stir and cover. cook for 3 minutes. If using the egg, break it over the mixture in the pan and add salt and pepper and mix. 


1/2 c butter 1 tsp cinnamon

2 c brown sugar 1 tsp cloves or less

1 pkg. raisins 1 tsp spice

1 pkg. currants 2 tsp flav. maple+vanilla+almond

1 pkg. mixed peel

1 pkg. dates 1 tsp mace

1 pkg. cherries  

1 tsp salt, 2 tsp baking soda, 3 eggs lightly beaten, 2 cups flour.  

Simmer 10 - 15 minutes all ingredients from butter to mace in 1 1/2 cups boiling water. When cool, add 1/2 cup of dark rum (Screech) and let stand over night. Next day, mix the baking soda in a little milk and add to the fruit mixture with the rest of the ingredients. Pour into a 8 1/2 " round cake pan lined with brown paper and wax paper in a 300 degree oven. A pot of water in the oven, keeps the cake moist. Remove when done, allow to cool. Poke holes in the cake and apricot brandy or whisky can be poured over and allowed to set in a cool dry place in a bag with air sucked out. Ice when needed. 


1 can refrigerator biscuits

48 cocktail wieners 

Flatten each biscuit with palm of hand. Cut each biscuit into quarters. In each quarter, wrap a wiener. Regrigerate or freeze. To serve, bake at 450 for about 5 minutes until crisp. (Makes 4 doz) 

Soft bread slices crusts removed, brush with melted butter and spread with Dijon mustard. Cut into strips. Wrap around cocktail weiner so that a little of the wiener is showing on both sides. Place on a greased baking sheet in a 450 deg. oven for 8 minutes until crisp. 


2 cups dried black beans, soaked and cooked

2 cups corn kernels

1 large red pepper or more (preferably red or yellow, or a jar of roasted red peppers)

Juice and grated rind of one orange

1/4 cup balsamic vinegar (or more)

Herbs and or spices (thyme, parsley)

1 green onion sliced

Salt and fresh coarsely ground pepper

2 tbsp olive oil

1/2 tsp fresh grated ginger 

Mix everything together, and let sit for flavours to mix.

Good for potlucks and could have dozens of other variations 


2 cups black currants

2 cups sugar

Water to cover berries 

Wash and clean berries. In saucepan add enough water to cover berries. Bring to boil and cook until all the berries are squashed. Use back of spoon to squash any whole berries. Pour through strainer to remove all skin and seeds. Put juice back into saucepan add the sugar and let boil until it gets thick and a spoonful of the jelly when poured in a plate forms a skin on top on cooling. [225 degrees on a candy thermometer]. Cool and bottle. This gives a thick jelly. For a thinner jelly remove

from heat at 220 degrees. 


1 cup black eyed peas 1/2 acorn squash

1/2 c desiccated coconut 1 clove garlic

1/2 tsp chili powder 1/2 tsp ground cumin

1/2 a green chili Salt to taste

2 tbsp salad oil or coconut oil 

Wash and boil peas until almost cooked. Add the squash cut into 1 inch cubes, chili powder and salt. In a blender, add the coconut, cumin and garlic. Grind, add the green chili and just crush. When the squash is cooked, add the coconut mixture and the oil and mix well. Note: Fresh coconut can be used instead of desiccated. The amount of chili powder and cumin can be increased. 


3 tbsp. butter (1 1/2 oz.) 1/3 cup sugar

2 egg yolks 1 tsp baking powder

2/3 cup flour 1/4 cup milk

1/4 tsp salt 1/4 t vanilla 

Cream butter and sugar, beat in the egg yolks. Add sifted dry ingredients with milk and vanilla. Pour into greased 8" square pan. Bake at 350 degrees for 18 to 20 minutes. 

2 egg whites 6 tbsp sugar

1/4 tsp salt 1 cup blueberries 

Beat egg whites until peaked. Beat in sugar and salt.

Fold blueberries into meringue and spread over baked portion.

Bake at 350 degrees until topping is browned slightly.

Cool in pan and cut in squares. 


1 cup whole wheat flour 1 egg

1/3 cup sugar grated rind of 1 orange

2 1/2 tsp. baking powder 2/3 c orange juice

1 tsp. salt 1/3 c orange marmalade

1 1/2 All Bran 1/4 c milk

1/2 cup chopped walnuts 1/4 c oil  

1. Combine dry ingredients

2. Combine liquids

3. Mix together until just moist. Bake at 400o C for 20 - 25 minutes. 

Note: A mixture of walnuts and raisins can be used. Reduce baking time if smaller. 


2 bunches broccoli

1/2 cup onion in bite size pieces

1/2 lb bacon crumbled

1/2 cup cheese grated 


1 cup mayonaise

2 tbsp vinegar

1/4 cup sugar  

Prepare sauce ahead and add at the last minute.  


15 caplin

1/2 tsp chili powder 1 tsp paprika

1/2 tsp fresh ground black pepper 1/2 tsp turmeric powder

1/2 tsp cumin powder 1 tsp coriander powder

1/2 tsp mustard powder salt to taste

1/4 cup or more of oil for shallow frying 

Clean, wash and drain fish. In a bowl mix all the powders; add the fish and mix well to coat. Leave aside for about 1 hour. In a wok heat the oil on high heat. Add about four or five fish at a time and fry on high heat for 2 minutes on each side; gently turn over. Drain and remove. 

Any leftover oil and bits of fish mixture could be used up by adding a cup of cold cooked rice into the wok and frying on medium to low heat for 5 - 10 minutes. Add 1/4 cup of chopped parsley or fresh coriander, salt and pepper (optional) to taste and fry for a few more minutes.  


15 Caplin (10) 1/2 tsp chili powder

1 1/2 tsp mustard powder 1/4 c oil

2 med onion thinly sliced Salt to taste

1/2 tsp turmeric small green chili (opt) 

Clean, remove all fins & tails and wash the fish. Leave to drain in a colander. To this, add the mustard, chili & turmeric powders. Heat oil in wide sauce pan or wok. Add the sliced onions and green chili if desired. Saute until onion is limp only. Add the fish mixture and on high heat fry until done; 5 - 10 minutes. Do not cover and use only a spatula to gently turn over. Tossing is preferable so that the fish do not break up into a mush.  


2 cups grated carrots 1 tsp whole cumin

1 or two green chilies sliced 2 tbsp crushed peanuts

1 1/2 tbsp butter

1/4 cup fresh grated or dessicated coconut

enough salad dressing + yogurt to mix the carrots

(use more yogurt) 

In a small saucepan heat the butter, add the cumin seeds; when brown, add the green chilies fry for a few minutes and dump into the bowl of carrots and salad dressing. Add the crushed peanuts and coconut and mix well.


1 cassava root 1 small onion crushed

1/2 tsp crushed chilies 1/4 tsp turmeric

2-3 tbsp cooking oil 

Cook cassava until almost soft. Add salt. Cook for a few more minutes. In a wok heat oil, saute' the crushed onion and chilies; add the turmeric and cassava and saute' over low heat until well blended. 


1/2 a head of cauliflower 1 tsp curry powder

1 large tomato 1/4 tsp grated ginger

1 med onion sliced 1/2 a pod of garlic

2 eggs, beaten

1/2 tsp chili powder &/or 1/2 a green chili

3-4 sprigs of fresh corriander (optional)

salt to taste 

Saute' the sliced onions in 2 tablespoons of vegetable oil. Add the ginger, garlic, curry powder, salt and the optional chili powder, fry for a minute and add the cauliflower florets. Mix well cover and steam for 4-5 minutes on low heat. Next add the chopped tomatoes, cover and steam until done. Now add the beaten eggs and mix until the eggs are just done. Garnish with the coriander leaves. 


3 cups Durham wheat flour (can be bought from India Gate)

1 cup wholewheat flour can also be mixed in

1 tsp salt

3 tbsp shortening or oil

14 oz (measured in measuring cup) water or more 

Mix shortening, salt and flour in bowl. Add most of the water and mix to form a ball. Gradually add the rest of the water into the dough. The dough should be very soft sticky and wet to the touch. Knead well until the dough does not stick (dip hands in water, if more water is needed, and knead in. Let rest for at least 30 minutes.  

Make into small plum size balls (grease fingers, if needed). Leave the chapatti maker on (closed with black handle up) for at least 5 minutes before starting. Place each ball on the bottom plate towards the centre rear and quickly press firmly once (it should have spread on to the entire plate in one motion). Open, flip the chapatti gently press down with a soft cloth while flipping it (the chapatti fluffs up with this motion) until done (about 1 or 1 & 1/2 minutes). Remove and set aside; a little butter, ghee or oil can be brushed at this point. Loosely cover with a cloth to absorb steam.  

The dough or the balls should never be allowed to dry out cover with a plate or a damp paper towel. The unused dough can be refrigerated for up to 2 days 


3-4 thick slices of French bread or French stick

1 cup shredded cheese

3-4 strips of bacon fried and crumbled (optional)

2 green onions sliced

1/3 cup Miracle Whip 

Mix all the ingredients except bread. Spread on the slices and lay in a 400 degree oven for about 10 minutes or until the cheese is bubbly and golden brown.


2 lbs chicken, cut up 1/2 pt yogurt

6 tbsps unsalted butter 1 whole lemon (juice)

1 tbsp finely grated ginger 1/2 t cardamom powder

2 tbsps finely ground garlic 1/2 t clove powder

1 tbsp ground cumin 1/2 t cinnamon powder

2 cups Basmati rice a few mint leaves

1 large onion chopped 

Cut chicken in serving pieces. Mix yogurt, lemon juice, cumin, cardamom, cinnamon and clove powder. Allow to marinate 30 - 60 minutes or overnight.  

Wash rice and soak with 1 tbsp of salt for about 1 or 2 hours. Heat butter in a heavy bottomed pan. Brown onions to a golden brown colour. Add the ginger & garlic; stir for a few minutes, lift the chicken out of the liquid and add to mixture in the pan. Keep stirring until chicken is browned. Add the yogurt marinade left and cook over medium fire until just cooked. Add the mint leaves. Leave uncovered. If there is a lot of liquid remaining pour out into a measuring cup. Put the drained rice in a sauce pan. Make up the liquid with water to 3 cups and

add to the rice. Bring to boil and let cook on low heat covered for 15 minutes. In a well greased roasting pan, put half of the chicken mixture. Next spread half of the rice. The other half of the mixture goes on top of the rice. Top off with the rest of the rice. Dot with red, green and yellow food colouring. Cover and bake in a 350 degree oven for about 45 minutes. Gently mix with a fork or slotted spoon and set aside.  


3 lbs chicken

6 tbsps unsalted butter

1 tbsp finely grated ginger

2 tbsps finely ground garlic

1 tbsp ground cumin

3 cups Basmati rice

1 large onion chopped

1/2 pint yogurt

1 whole lemon (juice)

1/2 tsp cardamom powder

1/2 tsp clove powder

1/2 tsp cinnamon powder and A few mint leaves

Cut chicken in serving pieces. Mix yogurt, lemon juice, cumin, cardamom, cinnamon and clove powder. Allow to marinate 30 - 60 minutes or overnight.  

Wash rice and soak with 1 tbsp of salt for about 1 or 2 hours. Heat butter in a heavy bottomed pan. Brown onions to a golden brown colour. Add the ginger & garlic; stir for a few minutes, lift the chicken out of the liquid and add to mixture in the pan. Keep stirring until chicken is browned. Add the yogurt marinade left and cook over medium fire uncovered until most of

the liquid is evaporated. Add the mint leaves. Leave uncovered. 

Boil about 6 - 8 cups of water with salt; add the drained rice bring to boil and let boil for exactly 8 minutes and drain. Coat the rice with 1 tbsp of butter. 

In a well greased roasting pan, put half of the chicken mixture. Next spread half of the rice. The other half of the mixture goes on top of the rice. Top off with the rest of the rice. Dot with red, green and yellow food colouring. Cover and bake in a 350 degree oven for about 45 minutes. Gently mix with a fork or slotted spoon and set aside. 


Pressure Cooker Method 

3 cups rice 1 kg meat 

Heat oil and ghee. Add chopped ginger. Fry for 1/2 minute. Then add 5 or 6 cloves of garlic crushed. Add 2 green chilies. Add 2 med onions sliced, 1 tsp black pepper, 2 tsp sonf, 5 cloves, 3 pieces cinnamon. (grind or powder) fry for 1 min. Add chicken (or lamb) Fry until water comes out. Then add haldi. Fry for 3-4 min. Add about 1 1/2 cups of water and put steam and cook for 8 minutes. Let steam drop. 

Meanwhile, clean and wash rice. Soak for about an hour.

Pour out liquid from the chicken into measuring cup. Add enough water to make 5 cups of liquid. Add to chicken. Add 3 cups of rice, 2 cardamom pods, and salt to taste. Cover and cook under pressure for 7 minutes. Let steam drop of its own accord. Open and fluff. Mint leaves, fresh corriander or kesari can be added according to taste.


One chicken cut in pieces

2 onions (sliced) 1 tsp Cumin powder

1 1/2 tsp turmeric powder 1 tsp red chili powder

7 canned tomatoes 2 tbsp vinegar

Ginger & garlic paste 2 tsp of each 

Fry onions until brown. Remove from the oil and set aside.

Fry garlic and ginger paste in the same oil; add the cumin powder, turmeric powder and chili powder. Fry for a few minutes adding a little water. Add the canned tomatoes and keep frying till tomatoes are mashed. Add the chicken pieces and salt. Cook till almost dry. Add the vinegar and the fried onions and stir well. 


3 chicken legs or chicken pieces

1 can Mushroom soup + 1/2 c milk

1 onion (optional)

1 pk frozen french cut green beans

1 pk fresh mushrooms sliced

1/2 c flour, 1 tsp salt, 1/2 tsp pepper,

1 tsp savoury or any other herb like rosemary or poultry seasoning 

Coat chicken with the flour mixture. Roast in a 400 degree oven for 30 minutes. Turn chicken over. In the mean time cook beans for 6-8 minutes in the micro and sauté the mushrooms (and onions) in two tablespoons of oil. Mixthe soup with 1/2 cup milk and the vegetables. Pour mixture over the chicken and bake for a further 30 minutes or until done. Variation: Try out with broccoli instead of beans. 


2 or 3 chicken legs 1/2 tsp ground pepper

6 tbsp Hot Mexican Salsa 1/2 tsp salt 

Preheat oven to 350 degrees. Skin and wash the chicken legs, drain. In a flat dish mix the rest of ingredients and roll the chicken legs in the dish to coat well. Use extra salsa if needed. Lay on a lightly greased foil in a baking pan. Bake for about an hour or until juices run clear. 


2 large potatoes cut in wedges (un-peeled) coated with 2 tbsp Miracle Whip, 1/2 tsp pepper, 1/2 tsp rosemary and 1/2 tsp dill (optional), 1/4 tsp salt. Spread on cookie tray and bake in the same oven. Broccoli done in microwave. 


1 Chicken cut into serving size Pieces(2 1/2 - 3 lbs)

1 hot green chili slit

1" piece of fresh ginger sliced

2 medium onions thinly sliced

1/4 tsp ground

1/4 tsp cloves

1/4 tsp cinnamon

1/4 tsp black pepper

1/2 of a fresh coconut or 1/2 a can carnation milk not 2% 

Wash and drain chicken, add to a saucepan along with the green chili, ginger and 1 1/2 onion. Remove meat from shell of coconut, chop into smaller pieces, put in blender along with 1 1/2 cup of hot water.  

Blend at high for about a minute or two and strain; squeeze out as much of the milk as possible and keep aside. Put the ground coconut back into blender add another cup or so of hot water, blend and squeeze out milk. Add this milk to the chicken and cook on low until done. One or two potatoes could be added if desired. When done, mix about a tablespoon of flour in water and add to gravy to thicken. Add the coconut milk set aside* and mix. Remove from heat. In a smaller saucepan, heat about 2 tbsp of oil and fry the 1/2 sliced onion until golden brown. Remove from heat, quickly add the ground spices, mix and add all to the chicken, cover.  

Note: The long process of extracting milk from the coconut can be avoided and 1/2 can of Carnation milk added instead. 


1 whole chicken 2 large potatoes quartered

2 large tomatoes quartered 2 large onions quartered

1/4 cup water 1 tbsp vegetable oil

Pinch of chili powder Salt and pepper to taste

1 1/2 tbsp curry powder (preferably Calcutta)

1/2 cup Coconut milk (available at supermarkets) or

1 inch slab solid coconut milk (available at specialty stores). 

Disjoint and skin the chicken. Halve the legs and thighs and quarter each of the breasts. Place the chicken, potatoes, tomatoes, onions and water in a saucepan. Bring to a boil, lower hear, cover and simmer, until the chicken is thoroughly cooked (about 1 hour). Add the curry powder, salt, pepper and chili powder to the saucepan and bring to boil. Remove from heat, add a tbsp. of oil and the coconut milk. Serve with rice or bread. 


1 chicken cut up 4 tbsp vinegar

1 tbsp dhania powder 1-2 tsp chili powder

1 tsp garam masala 1 or 2 pods garlic crushed

1/4 cup ketchup 1 tsp grated ginger

2 tsp of sesame seeds (optional)

1/2 an envelope Lipton Onion soup

1/4 tsp each of cloves, cinnamon and cardamom powder

salt to taste  

Mix all the above in an oven proof casserole and leave in 350 degree oven for about an hour. Take out midway and mix once. The sesame seeds are for sprinkling on top before putting in the oven. Turn off oven and leave for another 15 minutes if chicken is not done. A cut up tomato can also be added if desired. Variation: Instead of the vinegar, add 1/2 cup yogurt and juice of 1/2 lime. Add curry powder in place of the garam masala. The mixture could be made up the previous night, marinated in the fridge and cooked the next day. 



1 kg (2 lb) chicken pieces skinned

2 onions, chopped 4 tbs oil

2 cloves garlic, chopped 2 inch piece ginger, chopped

1 tsp turmeric 2 tsp ground cumin

1/2 tsp chilli powder 1 tsp pepper (I added less)

500 g (1 lb) yoghurt

3 tbs finely chopped coriander leaves

salt to taste 

also add about 1/2 tbs garam masala and 1 tsp coriander powder. Place the garlic, ginger, turmeric, cumin, chili, pepper, coriander, yogurt, salt and garam masala and coriander powder (if using) in a large bowl. Mix well, add the chicken and leave for 4 hours (I marinated it overnight), turning occasionally.

Heat the oil in a pan, add the onion and fry until golden. Add the chicken and the marinade. Bring to simmering point. Cover and cook for about 30 minutes, until the chicken is tender. 


1 pound chicken wings 1/2 tsp chili powder

1/2 tsp black pepper 1 tsp coriander powder

1 or 2 pods garlic crushed 1/2 tsp paprika

salt to taste 1 tbs oil or butter 

Disjoint the wings and discard tips. Wash and drain.

Meanwhile, in bowl, combine all the above ingredients

put the wings in and mix well. Let rest for about 1/2 an hour. Heat the oil in a non-stick skillet add the chicken wings and fry on high until brown; turn down heat to medium to low and fry stirring occasionally until done, about 20-30 minutes. 


A single large chicken quarter - you can adjust it for quantity and taste. 

Mix 1/4 cup yoghurt with 1 tsp flour, chili powder, garam masala, cumin powder, grated ginger, grated garlic, salt, pepper and a drop of vinegar.  

Coat the skinned chicken with all the yoghurt mixture. Roll the coated chicken in coarse, dry breadcrumbs. Bake in a baking pan (put about 1 Tbs of water in the baking pan - midway through cooking) at about 400 degrees for about 40 minutes or until tender on the inside but crunchy on the outside. 


1 cup brown chickpeas 1/2 tsp crushed chilis

1 med onion sliced 1/2 tsp turmeric

1/3 cup coconut pieces 2 tbsp veg oil

1 whole red chili salt to taste 

Wash chickpeas well, remove any damaged ones and soak overnight in water about an inch above the chickpeas. Next day bring to boil, cover and cook over medium to low heat until soft (about 1-2 hours; check to see if it needs any more water and add hot water. Do not add more water than needed). When half done, add salt and finish cooking. 

In frying pan, add the oil. When hot, add the whole red chili. When it gets brown add the onion and crushed chilis. When onion is brown, add the coconut pieces and the turmeric, fry for 2 minutes, add the chickpeas with water and cook until dry. Alternately, the coconut pieces and turmeric can be added while the chickpeas are cooking. 


1 can kidney beans in sauce 1 eggplant

2 tbsp vegetable oil 2 cloves garlic minced

1 onion coarsely chopped 1 can (14 oz) tomatoes

2 stalks celery diced 2 carrots diced

1/4 cup chopped fresh parsely 1 tbsp lemon juice

chili powder to taste 1 tbsp tomato paste

dash Tabasco sauce black pepper to taste

1 tsp each dried cumin and oregano

1 small green or yellow pepper diced 

Cut eggplant into 1" cubes, place in sieve, sprinkle with salt and let stand 30 minutes. Heat oil and saute' garlic and onions for about 3 minutes or until soft. Add eggplant and saute' 5 minutes longer, stirring often. Stir in tomatoes with their liquid, celery, carrots, peppers, parsley, tomato paste, lemon juice, chili powder, cumin, oregano, Tabasco and black pepper. Bring to boil, breaking up tomatoes as much as possible. Stir in beans and let everything simmer together for a while, covered. Uncover and cook until desired thickness reached. 

If desired, this can be garnished with grated cheese, sour cream and or diced red onion. 


2 to12 oz cranberries (6 cups) 1/2 cup golden raisins

1 1/2 cups sugar 1 cup orange juice

1 16 oz can sliced peaches drained

1 8 oz can pineapple chunks drained

1 cup walnuts coarsely broken 

In 4 qt saucepan over high heat, heat cranberries, sugar and orange juice to boiling, stirring. Reduce heat to low; simmer, uncovered 5 minutes or until all cranberries pop. Spoon into large bowl. 

Cut peach slices and pineapple chunks into small pieces stir with walnuts and raisins into cranberry mixture. Cover and refrigerate until chilled, about 3 hours. Serve with roast poultry or ham. (6 cups). 


1/4 fresh coconut 1/4 tsp chili powder or

1 green chili crushed chilies

1/2 inch piece of ginger 1/2 tsp cumin powder

1 1/2 tsp lemon juice 1 tbs vegetable oil

salt to taste 1 slice of a med. onion

3-4 sprigs of fresh coriander or parsley (optional) 

Remove black skin from coconut and cut into small pieces put into blender with salt, ginger and lemon juice; blend on high until done to your satisfaction; add a little hot water if needed. To this, add green chili, onion and the herbs, if used, and blend on medium until the greens are just finely chopped. Add the chili and cumin powders and the oil; blend on low to mix well. Remove from blender and store in fridge. (Try to work with as little water as possible as this should be semi solid.) 


1/4 fresh coconut (or 1 cup desiccated coconut)

10 raw peanuts or 2 tsp peanut butter

1 tsp urad dhall

1 or 2 green chilies 3/4" piece ginger

1 tsp lemon juice fresh coriander

2 tbsp oil 1/2 tsp mustard seeds

a pinch asafetida 1 whole dry red chili 

In a blender, grind the coconut, peanuts, salt and ginger to a fine liquid paste with hot water. Add the green chilies and coriander and blend on low just so that they are finely chopped. In a small saucepan with a lid, heat the oil and add the red chili whole or broken (broken will make the chutney hotter). When it starts to turn black, add the mustard and urad dhall. Do not burn, put lid on so the mustard seeds do not fly out. Quickly add the asafetida and the ground mixture. Stir for a minute or two add the lemon juice and remove. No need to bring to boil. 


2 cups grated coconut (or use desiccated)

3 Tbsp oil

1 1/2 cups rice 1 green chilies

2 cups grated coconut 1 red chili

10 cashewnuts 1 tbsp urad dal

1 tbsp mustard seeds 1 tbsp chana dal

3 tbsp ghee A pinch asafetida

A few sprigs fresh coriander

salt to taste 

Wash the rice and soak for about 30 minutes with 3 cups water, a tsp of salt and a tbsp of oil. Microwave on high for 20 minutes. Cover and leave for 10 minutes. Remove from dish and fluff up in a large bowl for steam to escape and cool. Heat ghee and the remaining oil in a large pan, add the chilies, mustard, dals and cashews. Sauté until golden brown. Add the asafoetida, fresh coriander, coconut and rice. Turn off heat and mix well. Add salt if needed. 


1 lb cod fillet

salt and pepper to taste

1 small onion chopped

1 small tomato chopped (or canned)

1/2 a green onion chopped

2 tbsp water

2 tbsp butter OR 2 tbsp mixture of butter and oil

Heat butter in pan, pan fry fish fillet in hot butter until done (a few minutes depending on the thickness, 3 - 5 minutes). Remove onto plate and keep warm. Add a little oil or butter in the pan, saute' the onion, add the tomato, saute' add the water and cook for 3 minutes. Add the fish to this sauce, pour the lightly beaten egg over it and stir until the egg is set. Serve 2 with green onions sprinkled on top. Good with cauliflower and broccoli in cheese sauce and potatoes.


2 ounces vegetable oil 1/2 teaspoon prepared mustard

1/4 tsp celery salt 1 ounce mayonnaise

Salt and pepper to taste Dash of paprika

1 head cabbage (shredded)

1 ounce vinegar or lime juice or lemon juice (not all three) 

In one bowl, mix together the vegetable oil and vinegar, lemon juice or lime juice. Add the remaining ingredients in the order listed and stir until blended. Pour the mixture over the shredded cabbage, toss and refrigerate until ready to use. If made ahead of time, flavours will have time to blend and it will taste wonderful. 


1. 2 1/2 cups milk 8. 1/4 tsp turmeric

2. 2 tbs butter or marg. 9. 3 tbs oil

3. 1 tsp salt 10. 1 whole red chili cut into 2 pieces

4. 1 cup cornmeal 11. 1 tsp mustard

5. 1 1/2 cups water 12. 1 green chili

6. 1/4 tsp chili powder (opt.) 13. 1 med onion sliced

7. 1 tsp cumin powder 14. 2 tsp grated ginger

15. 1 1/2 tbsp sesame 

Mix ingredients 3 - 8 and set aside. In medium saucepan heat milk and butter until bubbles start forming at the sides of the pan. Pour in the corn mixture. Bring to boil on medium heat, stirring constantly. Turn heat to low, cover and simmer for about 25 minutes until cooked, stirring occasionally.  

Rinse a 9 x 12 Pyrex dish; do not dry. Pour the cooked corn meal into the dish and level with a spatula. Let cool. Cut into small cubes and set aside. In a wok or saucepan, heat the oil. Add 10 & 11. When the mustard crackles, add 12 and 13 fry until golden brown. Add 14 & 15 fry for just a minute or two, put the corn cubes in and toss over low heat until all the cubes are well coated with the seasoning mixture.  


1/2 cup butter 1 cup corn meal

1/4 cup sugar 1 cup flour

2 1/2 tsp baking powder 1/2 tsp salt

1/2 cup grated old cheddar 1/2 tsp crushed chilies (opt)

1 1/2 cup milk 1 egg 

Preheat oven to 350 degrees F.

Cream butter and sugar, add egg and beat until light. Mix dry ingredients, add milk and mix. Mix 1 & 2, pour into 8" square or round pan and bake. Sesame seeds, poppy seeds and paprika could be used as garnishes before baking. 


1 cup corn meal 1/2 tsp salt

1 cup sifted flour 1 egg

2 tsp baking powder 3/4 pt milk

3 tbsp sugar 4 tbs melted shortening

1/2 cup grated old cheddar 1/2 tsp crushed chili  

Sift together cornmeal, flour, baking powder, sugar and salt, chili (if used) and cheese. Beat egg, add milk. Add the dry ingredients. Melt and cool shortening and add to the mixture and beat well and allow to stand for an hour. Pour into a greased shallow 8" square baking pan. Bake at 350 degrees for 25 min or until golden brown and firm. Cut when cool. 


1 pk cranberries 2 whole chilies

1 tsp mustard seeds 2 tsp chili powder*

1/2 cup vegetable oil 1 1/2 tsp salt or to taste

1/2 tsp each of asafoetida & fenugreek powders 

Wash cranberries; remove all rotten ones. If food processor available, crush the cranberries with salt. In enamel saucepan heat oil. Add whole red chilis and mustard. When it splutters, turn heat down, add the last two ingredients. A second or two later add the chili powder and the crushed cranberries. Do not allow the powders to burn. Mix well and allow to cook. The berries should be well cooked and almost dry. The oil starts to come out of the mixture. At this stage remove from heat, let cool and bottle. 

*You could add more chili powder later while cooking if desired. 


1 crab or cannned 250 ml cream cheese

2 tbsp. French dressing 3 tbsp ketchup

1/2 cup Mayo 2 tbsp chopped onion 

Mix in bowl and chill. 


3 cucumbers (might be too much, use one English and do not remove seeds)

1 tsp salt

1 cup sour cream (use plain yogurt)

1/3 cup mayonnaise (use Miracle Whip)

1 tbsp tarragon vinegar or wine vinegar plus tsp of dried tarragon

2 green onions, sliced

1 tbsp parsley

1 tsp Worcestershire sauce 

Peel cucumbers. Slice lengthwise and take seeds out.

Slice thin, put in colander or sieve, sprinkle with the salt and let stand for about half an hour. Add rest of ingredients and refrigerate for at least 2 hours. 


8 oz red lentils 1/2 tsp chili powder

1 clove garlic 2 tbsp oil or butter

1 onion, sliced 1/2 tbsp curry powder

1 tbsp tomato paste salt & pinch of sugar 

Wash lentils; remove any spoilt ones. Cook with 1 cup water until done. Fry the sliced onion in the oil until brown. To this add the garlic curry powder and tomato paste (use medium heat). Add the dhall to this and mix well. If more water is needed add along with the sugar and salt. 


3/4 cup toovar dhall or split peas 1/2 bunch dill weed

1 onion chopped 3 or 4 green chilies sliced

1/2 tsp each cumin and mustard seeds

corriander leaves (opt.) 

Cook dhall until done but not mushy. Add salt. Heat oil.

Add cumin seeds, mustard seeds, and coriander leaves. Add onion and chopped dill. Fry until half cooked. Add the dhall and cook on low fire. 


Boil dall until done. Heat oil, add cumin seeds, onion and

dill (1/2 bunch). Fry until half done. Add this mixture to the boiled dall. Also add green chillies, jeera powder,

turmeric powder, garam masala, hing and lemon juice. 


1/2 cup split peas

1/2 a pack frozen spinach chopped or

1/4 pack of fresh spinach washed and chopped

1/4 tsp of chili powder with a pinch of turmeric

1/2 tsp of cumin powder

1 tsp (or to taste) of lemon juice

2 tbsp vegetable oil

1 whole red chili pepper (dried) or (1/4 tsp crushed chili)

1/4 tsp whole cumin

salt to taste 

Boil the split peas until tender. Add the spinach, salt, chili, turmeric and cumin. Cook until the spinach is done and the dhall is mashed up; add the lemon juice. Heat the oil in a small saucepan, add the chili pepper and the cumin, pour into the dhall and cover. Leave covered for 2-3 minutes; open and stir. 


For a parsley dip, put into the food processor, 2 pods garlic, cayenne pepper, salt, lemon peel and tahini (or peanut butter if tahini not available). Add 1/4 cUP water and process. If not thick enough, add more tahini. 


1 8oz pkg cream cheese softened

1 cup heavy cream

1/2 cup powdered sugar

1 can cherry pie filling (or blue or raspberry sauce)

1/4 tsp vanilla

chopped nuts optional

Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into ten 3 1/2" shells. Place on waxed paper-lined cookie sheet. Freeze two hours or overnight. Sprinkle with chopped nuts. 


4 eggs boiled and peeled 1/2 tsp grated ginger

1 medium onion sliced 1/2 can of tomatoes

1 green chili sliced 1 tsp chili powder

1 pod garlic 1/4 tsp turmeric

1 tsp garam masala 1/2 tsp black pepper

1 tsp dhania powder 1/2 tsp jeera powder

3 tbsp vegetable oil salt to taste 

In a medium saucepan heat oil. Add onions and garlic fry until lightly browned. Next add all the spices and fry for just 1/2 a minute. Add the tomatoes chopped up. Bring to boil and let cook for 10 minutes. Next add the eggs after making small slits in the whites of the eggs or cut them into halves. Cover and cook for another 5 minutes, remove from heat, and garnish with fresh coriander leaves, if available. 


1 lb fish fillets, fresh or smoked

2 tbsp butter or other fat

1 medium onion thinly sliced 1/2 cup diced celery

2 cups diced raw potatoes 1/2 cup sliced carrots

2 cups water 1 tsp salt

1/8 tsp pepper 2 cups milk 

Cut fillets into bite sized pieces. Melt fat in large sauce pan and cook onion and celery until tender (you could add 1/2 tsp of savoury, if available, at this point). Add potatoes, carrots, salt and pepper, fry for 2-3 minutes. Add water. Cover and simmer 10 to 15 mins until vegetables are tender. Add fish and cook 10 mins longer. Add a can of baby clams at this point boil for one min and add milk. Reheat but do not boil. Garnish with parsley if desired. 


1 lb fish 1/2 tsp grated ginger

1 medium onion sliced 1/2 can of tomatoes

1 green chili sliced 1 tsp chili powder

1 pod garlic sliced 1/2 tsp turmeric

3 tbsp vegetable oil 2 tsp lemon juice

salt to taste 

In a medium saucepan, heat oil. Add onions and garlic fry until lighty brown. Next add all the spices and fry for just 1/2 a minute. Add the tomatoes chopped up and the lemon juice. Bring to boil and let cook for 10 minutes. Next add the fish, cover and boil on high heat for 5 minutes. Turn heat to medium cover and cook for another 10 minutes remove from heat and garnish with fresh coriander leaves, if available. 


2 lbs fillets 2 tbsp lemon juice

1/2 cup grated parmesan 1/4 cup butter

3 tbsp mayonnaise 3 tbsp chopped green onion

1/4 tsp salt dash Tabasco 

Thaw and pat dry the fillets. Place in a single layer in a well greased dish. Brush with lemon juice and let stand 10 minutes. Combine ingredients. Broil fish 4 inches from source of heat for 6-8 minutes. Spread the cheese mixture and broil 2-3 minutes or until browned. 


2 med onions 2 green chilies

1 lb fish Turmeric

chili powder ginger & garlic

1/4 cup oil 

Smear fish with turmeric, salt and chili. Heat the oil in a frying pan. Add mustard seeds. Slice the onions and green chillies; fry these in lots of oil. Add the ginger & garlic fry for another 2 minutes. (Alternately, fry onions, chilies, ginger & garlic together). Put the fish pieces in to the above mixture and gently fry until brown on both sides. Add vinegar, cover and cook until done. Add coconut milk or ordinary milk. 


1 lb fish filets 1 cup milk

salt & pepper 2-3 pods garlic whole

Chopped parsley 1/2 cup or more 

Boil milk in pan. Lay fish in pan, cover and cook for about 8 minutes per inch of thickness. Remove the fish onto a plate. In the pan add the chopped parsley, and 1/4 c of cream. Boil for 1 minute and pour over fish. 


1 pk wieners 1/2 pk egg noodles

1/2 tsp salt 1 can cream of celery soup

1/2 can milk (more if needed) 1/2 cup diced canned tomatoes

salt and pepper 1 medium onion chopped

2 tsp oil or margarine 1 tsp savoury or parsley 

Boil the wieners in salted water; remove and cook the noodles in the same water; drain. In a saucepan heat the oil, add the onions and saute until cooked, add the tomatoes and pepper and cook for 2 - 3 minutes. Add the soup and milk; mix well and bring to boil. Add the wieners cut into 3 pieces each and also the noodles, herb and mix. Check for salt and remove. 


1 bunch coriander leaves 1/4 cup oil

4 whole red chilies 1 tbsp urad dhall

1" ginger 1 tsp mustard seeds

3 garlic pods 1/4 cup coconut

Tamarind and salt to taste 

Blend all ingredients in a blender. In a saucepan heat oil, add seasonings, curry leaves ad the blended mixture. This chutney would stay for two weeks in the fridge. Alternatively, the above ingredients, with the exception of ginger and coconut, could be fried in oil and then blended (longer lasting). 


1/2 lb okra (or 30) 1 tsp coriander powder

1 tsp chili powder 1 clove garlic (opt)

1/2 tsp turmeric 1/2 tsp salt

2-3 tbsp cooking oil 

Wash and dry the okra thoroughly on a towel. Slit them lengthwise and put in a bowl along with the rest of the ingredients; mix well and let stay for 1/2 an hour. Heat the oil in a fry pan. Add the okra mixture and fry on low to medium heat until done. Lack of salt can be corrected at this time. 


1 cup rice crispies 3/4 cup brown sugar

1 cup dates & apricots 3/4 cup honey

chopped Raisins 3/4 cup peanut butter

Flaked coconut

1 cup nuts 1 cup oats  

Mix all dry ingredients. In a separate bowl melt the ingredients on the right. Pour over the dry ingredients, mix well and press into a greased, foil lined pyrex pan. Sprinkle with sesame seeds. Refrigerate. When set, cut into bars or squares and store in an airtight container. 

(Indian spice blend) 
1 tablespoon cumin seeds  
1 tablespoon coriander seeds  
2 cardamom pods  
10 black peppercorns  
10 cloves  
2 1-inch cinnamon sticks

Heat a frying pan and place all of the spices in it. Roast for 3-4 minutes, shaking pan occasionally, till a fragrant aroma is released. Let cool for 5 to 7 minutes. Grind to a fine powder in a clean coffee grinder or spice grinder. This spice mix tastes best if used within a month. Makes 4 TBSP.  


16 large shrimp (300 gms) 2 tbsp soya sauce

1 tbsp sugar 1 tsp black pepper

1 tsp oyster sauce (Lee Kum Kee) 1 Tbsp chopped garlic

5 Tbsp vegetable oil 

Combine all ingredients except oil. Let sit 3-5 minutes uncovered and unrefrigerated. Heat oil in wok on high until almost smoking. Stir fry on maximum heat for 3 minutes or until done.