Aloe Vera Salad

Aloe Vera Salad

This is a versatile, tasty and nutritious salad that could pass as a snack as well.  I like to make large quantities of it and pack it in individual portions and keep it in the fridge. It goes with everything and has a lovely tangy crunch.

The Recipe:

1/4 cup moong dal or green gram dhal washed and soaked overnight in 2 cups water; 1 large carrot grated; 1 small green mango, grated;1 small cucumber, diced- seeds removed; 1/4 cup fresh, grated coconut; 1 green chilli, minced; 1/2 cup coriander leaves; 1 tsp brown sugar; salt to taste; 3 caps ( about 15 ml)  Herbalife Aloe Vera concentrate.

For Seasoning: 1 tsp olive oil; 1/4 tsp mustard seeds; 1/2 tsp black gram dhal; a pinch of asafoetida.

Next day, drain the moong dhal and mix with all the other ingredients in a large bowl. 

Heat the oil in a non stick pan and add the mustard seeds. When they start spluttering add the black gram dhal and stir fry for a minute on low flame. Add the asafoetida and mix with the salad ingredients. Serve immediately as an accompaniment or as a snack. Incidentally, eaten regularly, this salad is good for a healthy, glowing complexion.

To Attend My Cooking Class CLICK HERE

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

Passion Fruit Salad

Aromatic Salad

This has to be one of the best salads I have ever made.  It not only tastes good and smells divine but looks great and can be a dinner table centre piece.  We have always grown passion fruits in our garden as long back as I can remember- in the ground and in the pot too on our balcony.  Once when our baby girl was two years old, she had a marvellous time plucking all the passion fruits I had so carefully nurtured on my balcony.  I just put them with the rice and they ripened within a few days and we feasted on exotic food and generally had a good time.  When we visited Bali a few years ago I was surprised to eat a variety of Passion fruit that was really sweet and very unlike the ones we had grown in India.  Last week I came across some of the sweet variety in the supermarket and succumbed to them.  Result- one beautiful, aromatic, Passion Fruit Salad that made my dining table look awesome.

The Recipe:

1 cup curds or yoghurt; 1 grated carrot; 2 passion fruits, cut and scoop out the flesh; 1 dragon fruit, diced; salt and pepper to taste.

Garnish:  One red chilli. A sprig of kafir lime leaves.

 I enjoy vegetable carving and try out simple things whenever I can.  Place the chilli on a board and cut it  3/4 down into half with a sharp knife.  Start at the tip and go upwards.  Then using a small scissors, cut each half 3/4 down into 3 to 5 petals.  Gently shake out the seeds.  Put in a container with water to cover and refrigerate overnight.  Next day take it out of the water and drain.  You will find that the chilli has become a beautiful flower.  Keep practising until you are perfect.

Method:  Mix all the ingredients together.  Adjust the seasoning and garnish with a red chilli cut to look like a flower.  Refrigerate and serve with whatever meal you are having.

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 Salad

Poinsettia Christmas Salad

Salads are a great addition to any party and particularly at Christmas when there's so much to eat and a variety of culinary specialities.  Christmas Poinsettia Salad makes a lovely centre piece, an ice breaker and is so simple that a beginner could do it with ease.

The Recipe:

For The Poinsettia:  2 large salad tomatoes, the reddest you can find; a few corn kernels.

For The Salad:   1 green apple, cubed; 1/2 cup fresh pine apple, cubed; 1 medium carrot, skinned and grated; 1/2 a medium cucumber, washed and sliced wafer thin with the skin on; 1/2 cup curds (yoghurt); 2 tbsp spicy fruit chutney or any chutney in your kitchen or salad dressing of your choice; salt to taste; a sprig of kaffir lime leaves; 3 kaffir lime leaves, cut very fine (roll each leaf and then cut).

To Make The Poinsettia:  Cut each tomato into equal halves, then quarter each half and cut each quarter into two.  You should have sixteen nearly equal sized wedges, 8 for each layer.  With a sharp knife, remove the soft flesh and seeds and retain for use in the salad.  Next take a scissors and cut each wedge midway into two.  Repeat with all the pieces.  Keep aside for assembling later.

For The Salad:  Mix all the ingredients except the sprig of lime leaves together.  Taste for seasoning.  Take a pretty plate and place the sprig of lime leaves on it.  Arrange the salad on top of it and now assemble the Poinsettia carefully, eight pieces per layer in a flower shape, skin side up.  Repeat with a second layer on top of the first.  Place the corn kernels in the centre.  Your Poinsettia Christmas Salad is now ready.  Make sure it is admired adequately before it is eaten.