Indian Rice Pudding

Kheer  and Payasa

This is one recipe that I wanted to blog about for years, but somehow never got down to it. Kheer or Payasa/Payasam as it is called in the South of India is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom and other spices, raisins, saffron, cashews, pistachios or almonds.

This is a versatile preparation and can be made in a myriad of ways.  Most households have their own recipe and it is a very popular dessert as it is so easy to make and the ingredients required would be available anytime in all kitchens.  As children we especially loved going for weddings knowing that we could eat unlimited amounts of this mouth watering concoction.

The Recipe:

1/8 cup basmathi rice, washed and drained; 1 cup water; 2 cups low fat milk; ½ cup milk powder; 2 tbsp. chopped nuts; 2 tbsp. almond meal; 2 tbsp. raisins; 2 cloves and a 1 inch stick of cinnamon; sugar to taste; a pinch of salt and a few strands of saffron dissolved in 2 tbsp. warm water;; a few drops of rose essence- optional.

Pressure cook the rice in 1 cup water for 3 minutes.  Cool and open the cooker and transfer the contents to a large nonstick pan.  Mix the milk and milk powder together and add with the rest of the ingredients except the saffron to the rice.  Bring to the boil and lower flame, stirring now and then to prevent sticking at the bottom.  When the mixture is thick enough add the saffron mixed with water and remove from heat.  Serve hot or cold garnished with nuts.

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Mangalorean Coconut Rice

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Lemon Grass Rice

Lemon Grass Rice I was invited to attend a food workshop early last month and was very excited to know that the menu featured Malaysian recipes.  The host was awesome and the food she cooked so delicious that I nearly forgot my manners in my haste to get to the table.  The dish I liked best was Nasi Beringin or Lemon Grass Rice as I prefer to call it.  It is so aromatic and delicious. Truly, we eat it thrice- with our nose, eyes and last but not least our tongue. The Recipe: 1 cup basmathi rice, washed and drained; 1 cup low fat milk or evaporated milk; 1 cup warm water; 1/2 inch piece ginger, minced; 1 inch of galangal, sliced- this is optional; 5 stalks lemon grass- use only the whilte part - slice each stalk into two; 2 medium onions sliced; a few spring onions, cut fine;  1 stick cinnamon; 3 cloves; 3 cardamoms; 1 star anise; 1 tsp ghee; 1 tbsp olive oil;  salt to taste. For Garnish:  Fried shallots and a handful of coriander leaves and hard boiled eggs ( my added twist which is optional) NB:  Actually shallots or sambar onions are used for this recipe.  I was in a hurry to make it and preferred to use the ordinary onions. Galangal is a fragrant ginger that I love to use in my cooking. Heat ghee and olive oil in a non stick pan.  Saute the spices, onions or shallots, spring onions, ginger, galangal and lemon grass until onions are glazed.  Add the rice and gently stir fry till grains are glazed.  Transfer to rice cooker and add the water, milk and salt to taste.  Adjust the settings.  When the rice is cooked the light will go off.  Fluff up and cool for a few minutes to let the steam escape.  Remove the lemon grass, spices and galangal.  Serve hot garnished with coriander leaves, fried onions and boiled eggs. To Attend My Eat For Beauty And  Lifestyle Classes CLICK HERE

Almond Mint Rice

Almond Mint Rice

The cooking classes featuring Mangalorean Protestant Cooking that I started as a hobby is gaining in popularity and I now have people coming from all over the world to learn from me.  It's very exciting and I love meeting people with similar interests.  It's so nice to talk with those who share your passion and love food as much as you do.  This is one of the recipes I taught Marthijn and Anna from the Netherlands.

The Recipe:

2 cups basmathi rice; 1 large onion sliced fine; 2 inch piece of ginger, minced; a salt to taste; 2 tbsp olive oil; a handful of mint leaves; 3 cloves, 3 cardamoms and a piece of cinnamon;  a few nuts- almonds or cashew nuts for garnish.

Wash the rice in running water 3 times and drain.  Heat oil in a pan and saute onions and ginger for a few minutes. Add the rice and stir fry gently till dry and grains are coated with the oil.  Add salt to taste. Transfer to rice cooker , add mint leaves and cook till done.   Garnish with nuts and serve piping hot with the rest of the menu.

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Arabic Rice

Arabic Rice

I loved this rice from the minute I ate it a few years ago in Bangalore and made up my mind to get the recipe by hook or by crook.  I can't tell you how many recipes I've tried from www.google.com and how often we ate the many versions of  Arabic Rice.  To cut a long story short, I was going through my list of recipes last month and decided to google the internet once more and I found what I had been searching for.  Here it is, modified by me.  I cooked and froze about 6 boxes for the family to use while I am travelling or too lazy to cook.

The Recipe:

1 kg skinless chicken, jointed, washed and drained; 250 gms Low G. I. brown  Basmathi rice, washed and drained; 1 large tomato, quartered; a fe carrots; 6 cloves garlic, crushed;  1 lemon juiced; rind of 1 lemon; 1 tsp pepper to taste; 1/4 cup olive oil; 1 stick cinnamon; 3 cloves; 3 cardamoms; 1large onion sliced; 500 ml water. 3 boiled eggs for garnish, halved.

Mix the spices, garlic, lemon juice, rind, pepper powder and olive oil in a bowl.  Marinade the chicken in half of this mixture for 30 minutes.  Next, boil the chicken and carrots in 500 ml water and simmer for 5 minutes.  Take the chicken and carrots out and keep warm.  Measure 500 ml stock to cook the rice and keep the remaining aside.
Heat 1 tbsp olive oil in a non stick pan and stir fry half the onions till glazed.  Add the rice and gently stir fry till coated with oil.
Heat 1 tbsp olive oil in another non stick pan and  fry the remaining onions till golden brown.  Add the remaining lemon and olive oil mixture and stir fry for 2 minutes.  Add to the rice and mix well.  Transfer to rice cooker and add the 500 ml stock.  Cook till done.  Transfer to large pyrex dish and layer the chicken and rice.  Pour the remaining stock over and bake for 15 minutes at 200 C or 400 F till the chicken on top is brown.  Garnish with carrots and boiled eggs and serve with a mint and cucumber yoghurt.  This is one dish I could eat everyday.  Mmmm...

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A Magical Christmas Menu

Chicken Ghee Roast

 Christmas will always be Christmas!  No matter what happens to you or where ever you may be this is the time for family, friends, fun, food- lots of it and celebrating the birth of a baby boy who changed the history of the world. "Unto us a child is born, King of all creation, Came He to the world forlorn, The Lord of every nation!"

I always plan my Christmas Menu in advance and have lots of food and everybody's favourites are included in the list.  This year I chose to make Chicken Ghee Roast, a traditional Mangalorean delicacy which is indeed a magical recipe- simple and absolutely delicious.  Chicken Ghee Roast is a favourite in my home town and can be made with any recipe as long as it is cooked in ghee.  I can almost smell it now and I am drooling as I contemplate this special dish.

The Recipe:

1 large chicken ( about 2 kgs), remove skin, joint, wash & drain;

Masala :  1 tbsp masala powder of your choice; 2 tbsp curds; 1 tbsp ginger -garlic paste; salt to taste and 3 tbsp ghee for frying.

Marinade the chicken overnight in the above masala (except the ghee) the refrigerator.  Next day, bring to room temperature and cook for 5 minutes in a covered non stick pan without water.  There is enough water in the chicken to allow it to cook.  Remove the cover and let the water evaporate on a medium flame.   Add the ghee, gently stirring so all the pieces are coated and the gravy begins to thicken.  When the chicken is thick and brown throw in some chopped spring onions.  Remove from fire and cover and keep.  Serve with all the accompaniments as below.

Salads are a blessing to busy housewifes and a quick way to get a lot of vegetables and they always feature heavily at all my parties and feasts.  This year I have made  Christmas Candle Salad, called so because the finished dish resembles a candle of sorts.  I have also made Pineapple Pachdi to go with the Yellow Raisin Rice and two varieties of Seven Layered Salad and of course the inevitable cucumber with strawberries and pineapple.  Enjoy your meal with any of the delicious Christmas Goodies like Christmas Cake, Kalkals or Masala Nuts.  A Magical Christmas Menu Indeed.

Christmas Candle Salad

The Recipe:

1 green zucchini, cut into 5 cm pieces; 1 large tomato, cut into slices and wedges (3 should do); 1 small glass; Herbal Aloe Concentrate for dressing; salt to taste.

Arrange the  zucchini and tomatoes on a plate with the glass in the centre.  See photograph.  Arrange the tomato wedges and a few pieces of zucchini in the glass and pour 3 capfuls of Aloe over.  A crunchy, tasty salad that goes well with Chicken Ghee Roast.

Pineapple Pachdi

This is a surprising recipe that I came across in Malaysia and it goes very well with any kind of flavoured rice and meats.  It is also one that we used to eat as kids by the bottle because it was so yummy.  

The Recipe:

1 semi ripe pineapple, skinned and cubed after removing the core.  1 tsp chilli powder; 1 tbsp ginger-garlic paste; 1 medium onion, sliced fine; 1 sprig curry leaves; 1/4 cup white vinegar; 1/4 cup brown sugar; a pinch of mustard and salt to taste; 3 tbsp oil for frying.

Heat oil in a non stick pan and add the mustard.  When it crackles, lower the flame, add the curry leaves and onions and stir fry till onions are golden brown.  Stir in the ginger- garlic and cook till it smells good.  Add the chilli powder, salt, sugar, pineapple cubes and the vinegar along with a cup of water.  Stir it well and then lower flame and cover and cook for 10 minutes.  Keep stirring until thick and gooey.  Add more sugar if required.  Cool and bottle.  Store in the refrigerator and erve with any flavoured rice.

                                                    Cucumber Strawberry Salad
This is a wonderful salad that looks good and I always get remarks about the strawberries whenever I serve it as the green and red colours of Christmas show up to a great advantage.  Takes a jiffy to make and can be eaten very fast as you won't be satisfied with one helping alone.

The Recipe:
1 medium cucumber, washed and sliced very thin; 3 strawberries sliced fine; vinegar and salt to taste; 3 strawberries for garnishing.

Marinade the cucunber in the vinegar and salt to taste for 20 minutes.  Drain in a large strainer.  Mix in the sliced strawberries.  Adjust for seasoning and transfer to a glass bowl.  Garnish with remaining strawberies and serve very cold.

Seven Layered Salad

Seven Layered Salad

This has to be one of the most interesting salads I have made.  I read about it a few years ago and have been waiting to try it out.  All you need is your choice of vegetables, fruits and dressing.  The only time you spend is in cutting the vegetables and you'll be more than rewarded for your efforts.  Makes a great centre piece as well.

The Recipe:

Seven Vegetables and fruits of your choice- I used salad leaves, carrots, green and purple cabbage; red and yellow tomatoes, seedless grapes and red apples which I cubed.  Salad dressing of your choice- 1 cup

Arrange the fruits and vegetables in a large glass bowl carefully maintaining a contrast between each layer.  Pour the dressing over and keep overnight in your refrigerator.  Next day arrange some red and yellow tomatoes on top and be as creative as you can.  Make sure you get a good photograph as you want to record your genius for posterity.  Serve cold.

                                                                                      Yellow Raisin Rice

This is another aromatic preparation reserved for festive occasions.  It is very popular and goes well with any kind of meat especially chicken.  As kids we loved to pick out the raisins and leave the rice.  It is one of my favourites and I was pleasantly surprised to see it featured on so many menus when we came to Malaysia many years ago.

The Recipe:

1 cup rice, washed and drained; 1 tbsp ghee; 2 tbsp raisins, washed and dried; 1/2 tsp turmeric powder; 1 tbsp ginger-garlic paste; 1 medium onion sliced fine;1 stick cinnamon and a few cloves;  salt to taste and 2 cups hot water.

Heat the ghee in the non stick pan and fry the spices,  onions and ginger-garlic paste to a golden brown on a medium flame.  Add the rice and gently stir fry until all the grains are coated.  Transfer to rice cooker, add salt to taste and hot water and cook until done.  Serve with all the above dishes.

Enjoy  A Magical Christmas  Menu and may each and everyone be blessed!

Dessert:  Macaroons, Cake or kalkals.  Take your pick
http://www.fromthefryingpan.blogspot.com/2014/12/cinnamon-macaroons.html

OR
http://www.fromthefryingpan.blogspot.com/2014/12/gluten-free-christmas-cake.html

OR
Kalkals
http://fromthefryingpan.blogspot.com/2011/12/time-to-bond.html


Wind up your meal with Cashew nuts &  Hazelnut Liqueur

http://fromthefryingpan.blogspot.com/2011/12/his-hers.html


http://fromthefryingpan.blogspot.com/2013/12/exotic-christmas-liqueur.html

Mangalorean Cashew Pulav

Cashew Rice

Ever since I listed my kitchen with Plate Culture, I have been cooking Mangalorean Food for special occasions.  To hone my skills and also to plan for future cookery classes.  My family and friends are very appreciative and give me positive feedback all the time.  All the participants loved the idea of cooking their own Indian food in far away lands and here is one of the recipes I taught them.

The Recipe:

250 gms long grain, basmati rice, washed and drained; 1 cup cashew nuts, soaked overnight; 1 large onion, sliced fine; 1 inch piece ginger, minced; 4 large cloves garlic, minced; salt to taste; 1 tbsp ghee; 1 tbsp olive oil and 500 ml warm water; 2 cloves, 1 inch stick cinnamon and 2 cardamoms, whole.

Heat the ghee and oil (add both together) in a non stick pan.  Throw in the spices and when they crackle, lower heat and add onions, ginger and garlic.  Stir fry a few minutes till golden brown.  Add the rice and gently mix until transparent and all the grains coated with oil.  Add the soaked cashews (discard the water) and stir fry a few minutes.  Transfer to rice cooker, add salt and warm water and cook till done.  Serve with Chicken Stew and Cucumber Pachdi.

Twenty First Birthday Bash Menu

 Birthday Girl's Menu

Any event is an excuse for good food and a twenty first birthday is certainly the time for special, delicious food.  I've been waiting for years to celebrate this day.  And we certainly outdid ourselves, birthday girl included.  I took out my various cookery books and went through various recipes and asked Ranita for her favourite foods.  Last week we sat down to celebrate and thank God for all the blessings in our lives.

The Recipes:

Sunshine Birthday Salad:   2 carrots grated; 1 large apple, grated; 2 tbsp raisins, chopped; 1/4 cup home made curds or yoghurt; 1/8 cup thousand island dressing; 1/2 tsp grated ginger; 1 spring onion, chopped; salt and pepper to taste.

Mix all ingredients together and taste for seasoning.  Garnish with love and affection and serve.

Asha's Birthday Salad:  2 carrots, grated; 2 oranges, peeled, pith and seeds removed; a few onion stalks, chopped; 1/2 tsp grated tender ginger; 1/4 cup curds or yoghurt; 2 tbsp tomato sauce; salt and pepper to taste.

Mix together and taste for seasoning.  Serve with the anticipation of enjoying a good meal with more to come.  This Recipe is from my sister Asha who is reknowned for her salads.

Anu's Yoghurt Chicken:  My sister Anu is a fabulous cook and this recipe is from her.

1 kg chicken, jointed and skin removed; 2 cups thick curds; salt and pepper to taste; juice of 1 large lemon; 2 tbsp grated garlic.

Wash and drain chicken.  Marinade overnight in the above ingredients.  Next day, bring the chicken to room temperature and  bake in preheated oven at 250 degrees Centigrade for 60 minutes until chicken is brown on top.  Test with a skewer for doneness.  Garnish with tomato and a few cooked peas and serve with Minty Rice, Sunshine Salad and Milky Way Chicken & Dry Fruits.

Milky Way Chicken (Baked Birthday Chicken With Dry Fruits & Spices:

1kg chicken, skinned, jointed, washed and drained; 2 tbsp masala powder (I use my own and this is a guarded secret), so use whatever you like and you will get a gourmet's delight); salt to taste; 1 onion sliced fine; 2 tbsp grated ginger and garlic; 6 dried Apricots, chopped, de seed and  reserve kernels for garnishing; 2 tbsp raisins, chopped; 2 tbsp almonds, sliced; 500 ml milk or cream; 2 large tomatoes, chopped;

Seasoning;  2 tbsp oil; 1 onion sliced fine and 1 tsp garam masala to taste.

Mix the milk or cream, masala powder, ginger, garlic, salt and onions and tomatoes together.  Marinade the chicken in this mixture overnight.  Next day  fry the onions and dried fruits until onions are glazed.  Keep half aside for the garnishing.  Add the chicken and lower flame, cover and cook until chicken is ready and coated with the thick sauce, turning every 10 minutes.  Add the garam masala, mix well, transfer to serving dish, garnish with the dried fruits and apricot kernels and serve hot.

There is no need to use any water with this recipe which I got from a cook book I was gifted with two decades ago.  However I have changed it to suit our family tastes.  Experiment and see what you can come up with.

Minty Rice:

1 large bunch of mint leaves, washed and chopped- discard the stalks; 2 cups basmathi rice, washed and drained; 1 large onion sliced; 2 tbsp grated ginger and garlic; salt to taste; a few whole almonds for garnishing; 2tbsp olive oil; 4 cups hot water.

Heat oil in nonstick pan and stir fry the onions, ginger garlic and min leaves until glazed.  Add the rice and stir fry until all the grains are coated.  This takes about 2 minutes.  Transfer to electric rice cooker, add salt to taste and 4 cups hot water. Cook till done.  Serve hot garnished with the whole almonds.

Black Forest Cake:

I first made this cake for my Mum in law's birthday three decades ago.  It was a great hit and it has remained a family favourite ever since.  Recipe from my sister Asha Elisha although I have changed the quantities to suit my baking pans and oven.

150 gms self raising flour; 25 gm dark cocoa; 1 level  tsp baking powder; 175 gms butter at room temperature; 175 gms caster sugar; 2 tbsp rum or whisky ( I used whisky); 3 eggs beaten in a large bowl seperately.

For The Layers:  1 large tin cherries- it could be 400 or 500 gms; 2 tbsp whisky; 300 ml thick whipping cream; 50 gms milk chocolate, grated; sugar to taste.

Grease and line 2x 8" sandwich tins.  Preheat oven to 180 Centigrade.

Sift the flour, cocoa and baking powder into a bowl.  Add remaining ingredients and beat with electric cake beater until smmoth, pale and fluffy.  Divide the mixture between the two tins, using a metal spoon.  Bake in the centre of the oven for 20 or 25 minutes or until skewer inserted in centre comes out clean.  Cool overnight.  Next day, unmould cake number 1 on to a round 10 " cake board.  Make a few holes in the ake with a fork.  Drain the cherries, reserving about 4 tbsp of the liquid per cake.  Mix this with the whisky and spoon over the entire cake. Keep the beater and bowl  in the refrigerator until cold.   Whip the cream  and sugar with the beater until thick.  Divide into half and neatly spread one half over the first cake.  Divide the grated chocolate into two portions and sprinkle one half over the whipped cream.  Divide cherries into two lots and arrange one half on the grated chocolate.  Place the second cake on top of the first and repeat.  Spread the cream over the sides and keep in the refrigerator until ready to serve.

NB:  Can make a four layered cake like I did.  After all this is a special occasion.  Just double the quantity used above.

Although this cake takes some time to make, it is one worthy of a grand occasion and served with the above a meal fit for a Queen- our Queen - Ranita Isaac.  Happy 21st Birthday and May Life be very good to you.  Cheers!

Christmas Rice

Fragrant Ginger Lime and Pineapple Rice

This is another of my quick recipes, especially suitable for festive occasions and family get togethers when a large number of people congregate to have fun and good home cooked food.  The fragrance of the ingredients used during the cooking process will make your mouth water and  your nostrils twitch and  you'll find guests making a beeline for a second and third helping.

The Recipe:

2 cups basmathi rice; 1 inch piece ginger, minced ; 1 inch piece galangal (fragrant ginger), crushed roughly; 5 kaffir lime leaves; 1/2 cup pineapple cut into bite sized pieces; 1 large onion, sliced fine; 3 tbsp olive oil; salt to taste and a few kaffir lime leaves for garnishing; 4 cups hot water.

Heat a non stick pan and add the olive oil.  When hot fry the onions till golden brown.  Lower flame to medium and add the two gingers and stir fry till a wonderful aroma fills the kitchen.  Add rice and pineapple and stir till all the grains are coated.  Transfer to rice cooker, add salt to taste, 5 kaffir lime leaves and 4 cups of hot water and cook till done.  Serve with Tamarind Chicken and Poinsettia Salad.

May the Joy Of Christmas Abide In Your House Throughout The New Year.

New Year's Eve Rice

Sweet And Sour Chicken Rice

It is the last day of the 2012, a wonderful year and time to ring in the new. We have always made it a point to eat together and go to church for the midnight service and come back and toast the New Year with fruit cake and wine. This year, the special dish of the evening is Sweet and Sour Chicken Rice, a one pot meal and a great way to end the year.

The Recipe:

2 cups cooked basmathi rice, prepare and keep earlier; oil for frying; 1 cup vermicelli, deep fried , drained and kept ready for use.. 

500 gms boneless chicken, cubed and marinated for 20 minutes in salt and pepper; 1 tbsp rice wine or sherry; 2 tbsp cornflour; 1 tbsp sesame seed oil.

For the sauce: Mix together 225 ml water; 40 ml white vinegar; 180 ml tomato ketchup; 60 ml tomato chilli sauce; 125 ml brown sugar (more or less according to your taste); 60 ml light soy sauce; 20 ml sesame seed oil; 60 ml Worchestershire sauce; and 4 tbsp cornflour. Keep aside.

1 carrot sliced into thick rounds; a few cabbage leaves; 1 large onion quartered and taken apart in layers; 1 tbsp ginger garlic, minced; oil for frying.

Deep fry the chicken in smoking hot oil until golden brown all over. Drain and keep warm.

Heat a wok and add 2 tbsp oil. Stir fry the ginger garlic till fragrant. Add the carrots and stir fry for 2 minutes. Throw in the onions and cabbage leaves and stir fry for 30 seconds. Add the chicken and pour in the mixed sauce, lower flame to medium heat and keep stirring till it bubbles. Remove from flame. Now arrange rice and vermicelli in serving dish in layers reserving some vermicelli for the top. Pour the sauce over and serve immediately with love and a grateful heart.

The Chinese Connection

Fried Rice

I have always loved Chinese Food ever since my grandparents treated us at the Rice Bowl on Brigade Road, Bangalore more than forty years ago. Although my mother frequently made noodles and fried rice at home, nothing quite matched the taste and smell of authentic Chinese cuisine. So when we shifted to Kuala Lumpur, which has a large Chinese population and numerous eating spots, I took the opportunity to master the art. And my family co-operated as well, patiently eating everything I put on the table. For Christmas and other special occasions it is always Chinese food, not only because it is so easy to make and requires minimum cooking time but because it is as delicious as it looks.

Fried Rice is one of my personal favourites because you can add anything to it and it tastes good.

Honey Chicken Wings is another simple, tasty recipe.

Chinese food is always accompanied with lots and lots of vegetables, so have included a recipe that goes well with any menu.

The dessert is Serita’s achievement and am so glad she can cook, ably assisted by Ranita. You can never have too much of these luscious tarts.
So eat on and enjoy the Christmas season.

The Recipe

2 cups left over rice; 1 cup mixed, stir fried vegetables (carrots, beans, peas, cauliflower, whatever); 1 omlette cut into strips; ½ cup shredded cooked chicken (optional); 1 tbsp minced ginger garlic; 2 spring onions cut really fine; oil for frying; large wok; 1 Maggi soup cube (salt not required if using soup cubes).
Heat oil in wok. Add the ginger garlic and stir fry a minute. Smash the soup cube and add to the wok. Lower flame and add the vegetables (I used only peas, since we were having mixed vegetables) and chicken and gently mix. Next, add the rice a little at a time and mix well. Add the spring onions and omlette strips and transfer to serving dish. Keep hot while you prepare the honey chicken wings.


Honey Chicken Wings


8 wings trimmed and drained. Marinade 15 minutes with salt and pepper, 1 tablespoon honey, 1/2 tsp soy sauce and 1 tsp oyster sauce.
Grill at 450F or 260 C for five minutes each side.

Mixed Vegetables

3/4 kg mixed vegetables of your choice. I use whatever's in the refrigerator; 1/4 kg grilled potato wedges; 1 tsp garlic, minced; oil for seasoning; salt to taste; 1 tbsp almond flakes or nibs for garnishing (optional).
Blanch vegetables of your choice for 1 minute in boiling water with added salt to taste.. Pour cold water over them to retain crunchiness and drain completely. Parboil 2 large potatoes. Peel and cut into wedges. Sprinkle salt over them. Grill 5 minutes on high heat until golden brown.
Heat 2 tbsp. oil in large wok. Stir fry garlic a minute. Add all the veggies and potatoes and toss gently for another minute. Garnish with almond nibs/flakes. Serve hot.

Lemon Cream Cheese Tartlets


50 tartlet cases (pre baked and available at any cake shop); 1/4 kg cream cheese at room temperature; 400 ml tin of condensed milk; ¼ cup cream; juice of 2 large lemons;1 tsp grated lemon zest; almonds for decoration.
Blend cream cheese, cream, condensed milk and lemon juice & zest in cake mixer until smooth and creamy. Pour into tart cases. Decorate with an almond each. Store in freezer until required. Can freeze the remainder in ice cream trays and use as and when required.