Bajri-Methi ja Dhebra

If you have never tried these, I suggest that you make them - they taste absolutely heavenly when you have it with a hot cup of tea. Ingredients:

1. 2 cups bajra flour (millet)
2. 1/4 cup whole wheat flour
3. 2 tbsp semolina/ravo
4. 3 tbsp gram flour (chane-jo-lot)
5. 2 tsp sesame seeds
6. 1 cup fresh methi leaves (fenugreek)
7. Salt to taste
8. 1 tsp red chili powder
9. 1/3 tsp haider (turneric)
10. 1/2 to 3/4 cup yogurt
11. Oil for frying (for deep frying version)

Make a paste of the following ingredients:

1. 5 green chilis
2. 1/2 tsp ginger paste (1 inch ginger)
3. 1 tsp garlic paste (2 garlic cloves)

Method:

• Add all ingrdients together except yogurt and the ground green chili paste and mix well. This ensures that the spices are mixed properly
• Next add the green chili paste and mix well
• Start making a dough using yogurt. Make a firm but semi-soft dough. You might not need all the yogurt. Set it aside for 30 minutes to an hour
• Make medium size balls and start patting out the balls to make medium size patties. You can use a rolling pin on a plastic wrap. Cover the balls with some whole wheat flour so that it is easier to use the rolling pin
• Heat oil for deep frying.
• When dhebras puff up and turn brown, remove and drain on paper towel to remove excess oil. Let cool.
• You can heat up a frying pan (on high heat). Lower heat to minimum and lay a patty flat over it. Cook until small bubbles appear on the surface. Increase heat to medium. Sprinkle 1/2 tbsp oil around the patty and 1/4 tbsp oil on the surface of the patty. Fry till small brown spots appear on both sides. Remove from the griddle at once. Repeat till all patties done.
• These can be refrigerated and you can re-heat in a microwave before eating
• Serve with yogurt chutney and definitely chai....

Roman Holiday (by Cynthia Fernandes)

Ingredients:

1. 1 lb ground beef
2. 2 onions (chopped finely)
3. Margarine (for frying onions - as per the amount of onions)
4. 2-3 large tomatoes (chopped)
5. Salt, Pepper, Vinegar & Parsely for seasoning

Ingredients for Cheese Sauce:

1. 1 pint milk
2. 4 oz grated cheese
3. 1 oz flour
4. Spaghetti
5. 1 oz margarine
6. Salt & Pepper for seasoning

Method:

• Boil spaghetti in salted water, drain and set aside.
• Heat margarine in a pan, add chopped onions and fry until golden brown; then add chopped tomatoes and leave to cook for a while. Add ground beef and seasonings. Leave to cook until dry. Arrange in a pie dish and keep aside.

For the cheese sauce:

• Make a roux with flour and margarine. Remove from heat. Gradually add milk stirring continuously to avoid lumps. Return to heat – cook at a simmering point. When sauce begins to thicken, add cheese (save a little to sprinkle over the pie) and seasonings.
• Arrange spaghetti on top of ground beef and pour sauce over. Sprinkle grated cheese and decorate with sliced tomatoes and parsley. Place under a hot grill and cook until golden browned. Serve with a salad.

Chicken Liver

Ingredients:

1. 1 lb chicken liver
2. 1 tsp curry powder
3. 1 tsp garlic
4. 1 tsp ginger
5. 1/2 fresh lime juice
6. Red chilli paste to taste (any kind found in chinese or indian stores)
7. Salt to taste
8. 1 1/2 tsp oil

Method:

• Put liver in a sieve and run cold water over it, until the water runs clear.
• Put the liver in a pan and cook at medium heat (do not add any water as liver generates liquid).
• Once the liquid starts to boil, reduce heat to low and cover the pan until cooked.
• If the liquid has dried up and the liver is still not cooked, just add a bit of water until cooked.
• When the liver is cooked, add all the rest of the ingredients including oil. Stir to coat the liver evenly with all the ingredients. Cook for about another few minutes until the oil starts to separate.
• To be eaten as a snack or with fries.

Enjoy.