Orange muffin

 

Ingredients

200 gram of self raising flour

1/2 cup orange juice

25 gram grated orange peel

110 gram unsalted butter

125 gram of sugar

4 eggs

5 g salt

120 ml milk

 

 

Method

 

In a bowl mix butter and sugar until you obtain a creamy paste

Add eggs and beat on medium speed

Add grated orange peel and beat until all ingredients are well mix

Then add milk and flour and salt little by little while beating

until all ingredients are well mixed and it becomes homogeneous

Add orange juice at last

 

Preheat oven at 180 degree

Grease the mold before you place the cup

 ( first in paper cups)

Pour the muffin mixture in a muffin mold

Let cook for 15 to 20 minutes

Remove from oven and leave to cool

Then you can remove the paper cup

 

Serving suggestion:

Place it in a muffin mold or cup cake paper

In a separate bold mix little plain yogurt and small orange cuts

Pour on top of your muffin

and here you go

That's really delicious

 

 

Note: When you eat you will surely have the citrus taste of orange peel but that's what is great about it..................

Almond Muffin

Ingredients

200 gram of self raising flour

100 gram almond powder

25 gram crushed almond

110 gram unsalted butter

125 gram of sugar

4 eggs

5 g salt

120 ml milk

12 to 15 almond unpeeled for Topping as decoration

 

Method

 

In a bowl mix butter and sugar until you obtain a creamy paste

Add eggs and beat on medium speed

Add almond powder and beat until all ingredients are well mix

Then add milk and flour and salt little by little while beating

until all ingredients are well mixed and it becomes homogeneous

Add crushed almond at last

 

Preheat oven at 180 degree

Grease the mold before you place the cup

 ( first in paper cups)

Pour the muffin mixture in a muffin mold

Add 1 or 2 whole almond on top

Let cook for 15 to 20 minutes

Remove from oven and leave to cool

Then you can remove the paper cup

 

 

Mango Lassi

 

Ingredients

 for 3 to 4 person

 

1 1/2  cup pure mango ice cream/sorbet

2 cup plain yoghurt

1/2 cup water

2 cardamom pod

sugar to taste

Methods
Put all ingredients in a blender mixer apart from sugar
Blend it until everything is well mixed

Taste to check sweetness, if not sweetened enough add sugar to your taste
Note: If cardamom pod is not well crushed, you can strain it before you serve or if you like the taste you serve as it is.

Serve chill

Rougaille Ourite-octopus with tomato

Ingredients

2 cup  boil octopus( boil octopus in pressure cooker , cover and let boil for 10 minutes on low flame)

1 cup tomato purée

2 fresh tomato

1  medium  onion chopped

1 table spoon ginger and garlic

Oil to cook

Coriander leaves finely chopped for garnishing

 4-5 curry leaves

Salt to taste 

Ingredients

Methods
Heat a frying or cooking pan
Add oil and let heat for 2-4 minutes on medium flame
Then add chopped onion, ginger and garlic paste,cut fresh tomato
Stir and mix ingredients well
Add tomato purée and let cook with little salt for 5-9 minutes on low flame
Add chili cut and boiled octopus
Let cook for 8 minutes on low flame and garnish with corriander leaves
 
Serving  suggestion
Serves hot with plain rice, salad, bread or as it is!!'n

Fish curry with bringal

Serves 4 person

Ingredients

1 medium onion chopped

3-4 curry leaves

1 tomato cut

1 table spoon garlic and ginger

1  1/2 table spoon  curry powder

1 large spoon corriander leaves chopped

2 table spoon  oil for cooking 

2 cups of water

Salt to taste

4 piece fried fish

2 bringals cut 

Bringals cut into two and then cut into long strip, do not cut the end edge to leave it as a flower.

Fried fish in hot oil

Methods

Heat a frying pan and oil to fry the bringals till golden

Leave aside after frying

Marinate fish in some salt for few minutes and fry till golden and cooked.

For the gravy

Heat cooking pan

Add 2 table spoon of oil

Then once heated add onion,ginger and garlic paste, curry leaves and chopped tomato

Stir and let fry until golden

Add curry powder and mix well with other ingredients 

Pour 2 glass of water and salt.

Let the gravy for 5-8 minutes and cover the pan

At this moment the gravy will be at boiling point 

Then add fried fish and bringals

Cover it again and let cook for another 8-10 minutes in low flame

Once you see the water level have lowered turn off the flame

Garnish with corriander leaves

Serving suggestion: 

Serves with salad, rice or farata

Enjoy.....,,,,

Lamb and cauliflower with soy sauce

Serving 2-3 persons

Ingredients

500 gram lamb meat
200 gram cauliflower( blanched in hot water)
1 onion cut  into four
6-8 table spoon soy sauce
2 table spoon oyster sauce
1/2 cup coriander leaves chopped
1 table spoon garlic paste
Oil to cook
Salt to taste
1/4 cup water

 Methods
Marinate lamb for around 30 minutes in soy sauce and garlic paste
Then heat a pan and add oil and let heat
Pour marinated meat and cook for 8-10 minutes with 1/4 cup of water
While stirring constantly add cauliflower (blanched in hot water for ten minutes)
After 5 minutes add onions cut and oyster sauce
Stir and turn down heat, add corriander leaves and serves hot
Add salt if needed

Serving suggestion: serves hot with plain rice or bread
With salads, and chili sauce

Fruity tamarind sauce

Ingredients 

Pure Tamarind paste

Ingredients

300 gram pure tamarind paste

1 1/2 cup of sugar

4 cup of water

1 cup grated apple 

1 cup grated pear

1 small red chili( for chili lovers you can add more)

 Methods

In a bowl mix pure tamarin paste with one cup of water

Mix well until you can a nice thick paste

Cut the chili into small poser and keep aside

Heat a cooking pot- non stick

Add 3 cups of water and sugar

Let heat for 5-6 minutes

Then add  grated fruits and tamarind paste

Add chili

Let cook for 15 minutes on medium flame

Turn off the heat when you see water level have reduced 

Specially when grated fruits are cooked 

Leave to cool and put in a glass jar and you can use it for more than a week

If you put it in the refrigerator then for months :)

Serving suggestion; with biryani, farata, fries or just as it is