Indoindians.com

Steamed Mushroom Wraps

Ingredients:
Makes 20 wraps

• 100 gram cloud ear mushroom, soaked in hot water until soft, then drained
• 1 egg, beaten
• 125 ml medium thick coconut milk (santan) from ¼ coconut
• banana leaves

Spice Paste ingredients:

• 10 red chilies
• 10 bird eye chilies (cabe rawit)
• 7 small shallots
• 3 small cloves garlic
• 5 candlenuts (kemiri)
• 2 tomatoes
• 1 cm fresh galangal (langkuas)
• 1 tsp salt
• 1 tsp palm sugar or brown sugar

Directions:

1. Slice the mushroom in 1 cm lengths and mix together with the egg, coconut milk (santan) and the spice paste blend.
2. Divide the mixture among 20 packets made of banana leaves. Fold the ends of the packets and seal.
3. Steam the packets for about 25 minutes until done. Remove and set aside. Broil the packets over medium heat until liquid has evaporated.

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Oseng-Oseng Wortel

Ingredients:
Makes 2 servings

• 250 g (8 oz) carrots
• 4 Shallots
• 1 Clove garlic
• 1/2 Green or red chilli or
• 1 pn Of chilli powder
• 1 ts Dark soya sauce and 4 tb - water
• 2 tb Vegetable oil

Directions:

1. Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic.
2. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots.
3. Stir continuously for a minute or so and then put in the soya sauce and water.
4. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

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Nasi Goreng (Fried Rice)

Ingredients:
Makes 2 servings

• 4 c Long-grain rice
• 8 Shallots or 1 small onion
• 4 Red chillis or 2 tsp chilli -powder and 2 tsp paprika
• 4 tb Vegetable oil
• Salt
• 2 tsp Sweet soya sauce
• 2 tsp Tomato ketchup

Directions:

1. The name Nasi Goreng means simply 'fried rice', and it is really a collective description of an indefinite number of slightly differing dishes. You can vary the trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng is quick to make. It is a particularly good luncheon dish.
2. Boil the rice a good long time before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool. Two hours is a satisfactory interval.
3. Leaving the rice to cool overnight, however, gives less good results-the rice has time to go dry and stale. An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water; this prevents it from becoming too soft.
4. For 1 cup of rice, use 1 cup of water. Assuming you have now got your cool, boiled rice, proceed like this: slice the shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in a mortar). Heat the oil in a wok; it makes no difference, by the way, whether you use oil, fat, or butter.
5. Saute the shallots and chilli for a minute or so, and season with salt, soya sauce, and tomato ketchup. Put in all the rice, and stir it continuously until it is well heated: this will take 5 to 8 minutes.
   
   
   

   
   Serve in a good large dish, generously garnished with sliced cucumber, tomatoes, fried onions, and Krupuk.

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Indonesian Salad (Gado-Gado)

Ingredients:
Makes 6 servings

Dressing:

• 1/2 c Flaked coconut
• 1 c Hot water
• 1 Onion -- chopped
• 1 cl Garlic -- finely chopped
• 1 1/2 ts Peanut oil
• 2/3 c ground roasted peanuts
• 1/2 c Water
• 1 tb Sugar
• 1/2 ts Salt
• 1/2 ts Chili powder
• 1/8 ts Ground ginger

Salad:

• 1 c Bean sprouts
• 1 c Cabbage -- shredded
• 4 oz Bean curd -- drained and cut -into 1" pieces
• 2 tb Peanut or vegetable oil
• 1 c Potatoes -- cooked, peeled -and sliced
• 1 c Green beans -- cooked
• 1 c Carrots -- cooked & sliced
• 1 Cucumber -- sliced
• 2 Hard-cooked eggs -- peeled -and sliced

Directions:

1. To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.
2. To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm dressing over Salad.

Serve chilled or at room temperature!

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Nestle Toll House Chocolate Chip Cookie Recipe

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks, 1/2 pound) butter, softened
• 3/4 cup granulated [white] sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions:

1. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
2. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
3. PAN COOKIE VARIATION: Prepare dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
4. FOR HIGH ALTITUDE BAKING (>5,200 feet): Increase flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
   
   
   
   Nestle Toll House Chocolate Chip Cookie
   

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Oat 'N Honey Bars

Ingredients:

Combine the ingredients below in a mixing bowl and stir together well:

• 3 cups quick-cooking oatmeal
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1 cup flour (all-purpose or self-rising)

In a heavy saucepan heat the following ingredients just to boiling:

• 1 1/2 cups brown sugar, firmly packed
• 1 cup butter or margarine
• 1/3 cup honey

Directions:

1. Pour the liquid over the dry ingredients and mix to combine thoroughly.
2. Spread the dough in a greased 10 x 15 inch pan (jelly roll pan).
3. Bake at 350 degrees for 10 to 15 minutes, just till light brown in color.
4. Immediately cut into 24 squares.
5. Let cool before lifting from pan.

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Honey Whipped Cream

Ingredients:

• 1 cup heavy whipping cream
• 1/4 cup honey

Directions:

1. Using electric mixer, beat 1 cup heavy whipping cream until soft peaks form.
2. Gradually add 1/4 cup honey; bet until stiff peaks form.
   
   
   
   Honey Whipped Cream
   

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All American Raisin Pie

Ingredients:

• 3/4 cup sugar
• 2 tbsps cornstarch
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• Dash salt
• 2 cups cranberry apple juice
• 2 cups California raisins
• 1/2 tsp almond extract
• Pastry for 2 cruts 9-inch pie

Directions:

1. In large saucepan, combine sugar, cornstarch, nutmeg, cinnamon and salt.
2. Blend in cranberry apple juice.
3. Add raisins and cook over low heat stirring constantly, until thick and clear.
4. Add almond extract. Cool slightly.
5. Pour mixture into pastry-lined pie pan and cover with top crust.
6. Bake in preheated 450°F over for 10 minutes; reduce head to 350°F and continue to bake 20 minutes longer, or until pastry is golden brown.

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Malai Ghewar

Ingredients:

• 100gms Maida (white flour)
• 125 ml Milk
• 2kg Ghee for frying
• 5gms Pistachio flakes
• 10 gms Vegetable oil
• 120 ml Water
• 100 gms Rabri
• 2gms Elaichi powder
• For Syrup: Water 60 ml, Sugar 100 gms

Directions:

1. Heat the ghee till it melts. Add flour and mix well. Combine milk and water, and add it gradually to the mixture to form a thick sauce-like batter. Then, heat the ghee in a ghewar kadhai till it turns medium hot.
2. Pour the batter in the centre of the kadhai, allowing 20 gms of it at a time. Continue pouring till the entire batter is utilized.
3. Boil sugar and water together, stirring continuously on slow heat for five minutes till the sugar is dissolved.
4. Dip the ghewar (prepared in step two) in the syrup for ten minutes. Lift the ghewar carefully with a perforated spoon, and place it on the serving dish. Mix the elaichi powder with the rabri, and pour the combination on top of the ghewar. Sprinkle pistachio flakes generously. Cut the ghewar into four equal parts and serve it hot.

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Gajar Ka Halwa

Serves: 4
Time required : 30 minutes

Ingredients:

• 250g carrots (preferably the desi variety), grated
• 5 tbs (75 g) ghee
• 1 litre cow's milk or skimmed milk
• 1/4 cup (40 g) raisins
• 100 g sugar
• 1/2 cup (80 g) cashewnut, halves
• 100 g mawa

Directions:

1. Heat the ghee in a non stick pan on medium heat. Add the grated carrots and fry till they turn light brown. Add the milk and cook until almost dry. Add sugar and stir well till the sugar is dissolved. Add the raisins and cashewnuts.
2. Keep stirring continuously, otherwise the mixture will stick to the bottom. Stir until semi dry. Add mawa and mix well.
3. Cook until the halwa leaves the sides of the pan and ghee separates from the halwa. Drain out the ghee from the halwa before storing it. Store in a refrigerator. Serve warm. Garnish with silver varakh and cashewnuts.

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Kids Recipes

Shake-It-Up Chicken Nuggets

Serves 4; 4 nuggets per serving

Chicken nuggets are usually deep-fried in hot oil to give them a crusty coating. But all that oil makes the nuggets greasy. In our recipe, the chicken is tossed in a bag with seasoned stuffing mix and grated Parmesan cheese. It is then baked in the oven. These "oven-fried" nuggets are crisp and golden. But, they don't have that extra fat you get from deep-frying.

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Pineapple Wine

You can make wine tram pineapples. This was recently announced by the Ceylon Institute of Scientific and Industrial Research, Sri Lanka.

Ingredients

	10 Pineapples
	1 1/2 kg white sugar
	1/4 tsp sodium metabisulphite
	1 1/2 tsp yeast
	1 tbsp bentonite
	1 tbsp sodium metabisuplhite  (dissolved in 100 ml water)

UTENSILS
Glass, ceramic, stainless steel or enamelled containers. A large acid jar is suitable for fermentation. Aluminium or cast iron containers should not be used since the acid in pineapple juice attacks these metals.
Others equipment:

1. Fermentation lock: It is a simple device used on the mouth of the fermentation vessel to prevent the entry of wild yeast spores present in the atmosphere while at the same time allowing the carbon dioxide gas formed during fermentation to escape. A plug of cotton wool can also be used for this purpose.

2. Disintegrator: A kitchen mincer, liquidiser or other suitable disintegrator is used for pulping the pieces of pineapple.

Process

1. Peeling and cutting: Pineapples are washed well and peeled. The flesh is cut into pieces leaving out the core.

2. Juice extraction: The pineapples pieces are crushed in a suitable disintegrator. The juice is extracted by manually squeezing the pulp through a clean cloth. Ten pineapples will give about seven liters of juice.

3. Fermentation: The fermentation vessels are washed thoroughly and disinfected by rinsing with a 10 per cent solution of sodium metabisulphite by dissolving 10g of sodium metabisulphite in 100ml water. The pineapple juice is then poured into the fermentation vessel and 1/4 teaspoon of sodium metabisulphite is dissolved in this juice to prevent the growth of wild years and bacteria during fermentation.
   The years is made into paste with a little pineapple juice and this paste is added to the bulk of the juice in the container. The mouth is closed with a fermentation lock or a plug of cotton wool. White sugar is added 24,48 and 72 hours after the introduction of the years. Fermentation is completed in five days. The clear liquid layer which is the crude wine is poured out or siphoned off into another container.

4. Clarification: Bentonite clay is made into a paste with a little of the crude wine and added to the bulk of the liquid. This is them mixed thoroughly and allowed to settle for 24 hours.

5. Bottling: The bottles are washed well with water and rinsed with a solution of sodium metabisulphite. The clarified wine is siphoned off into these bottles which are them stoppered with crown corks or cork stoppers.

6. Maturation: The bottles are stored to allow maturation of the wine and to aid removal of sediment. Rebottling should be done at three-month intervals to remove sediment. Any sediment formed should be removed by decantation of the wine which is then rebottled.

7. The final product: The wine obtained by this method is pale brown in colour and is very clear. The alcohol content is about 15 per cent and sugar content about 10 per cent.

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Lychee - Mango Martini

Ingredients

Directions

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Exotic Thai Soup

Classic Beanthread Noodle Soup with Chicken Ingredients : 110g (4 oz) dried beanthread noodles 15g (1/2 oz) Chinese dried black mushrooms 175g (6 oz) Chinese bok choy or Chinese leaves (Peking cabbage) 110g (4 oz) boneless chicken breasts, skinned 1 tablespoon light soy sauce 1 tablespoon fish sauce or light soy sauce 1.2 litres (2 pints) homemade chicken stock 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped shallots 2 teaspoons sesame oil Garnish : 1 tablespoon groundnut (peanut) oil 3 cloves garlic, finely sliced 3 tablespoons finely chopped spring onions Procedure: Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and cut into 7.5cm (3 in) lengths using scissors or a knife. Set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and cut the caps into thin strips. Cut the Chinese greens into 7.5cm (3 in) pieces, wash and drain well. In a food processor, mix the chicken with the light soy and fish sauce and finely chop. It should be a thick paste. Divide the mixture into 8 equal parts and roll each part into a ball. In a large pot, heat the stock. Add the sugar, salt, pepper and chicken balls. Simmer for 2 minutes. Then add the shallots, noodles, mushrooms and Chinese greens and continue to simmer gently for another 5 minutes. Add the sesame oil and stir. Pour into a soup tureen. Prepare the garnish. Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is slightly smoking, add the garlic and stir-fry until brown. Remove and drain on kitchen paper. Garnish the soup with the browned garlic and spring onions and serve at once. Serves -4

Fragrant Prawn and Lemongrass Soup Ingredients: 225g (8 oz) raw prawns 2 stalks fresh lemongrass 1.2 litres (2 pints) homemade fish or chicken stock 1 tablespoon finely chopped fresh ginger 1 or 2 fresh red Thai chillies, seeded and finely sliced 1 teaspoon salt 1/4 teaspoon freshly ground 5 pepper or black pepper 2 tablespoons fish sauce or light soy sauce 2 tablespoons lime juice 2 teaspoons chilli bean sauce (optional) 2 whole spring onions, finely shredded fresh coriander Procedure: Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water rinse well and pat them dry with kitchen paper. Peel the lemongrass to the tender whitish centre and crush with the flat of a knife. Then cut into 7.5cm (3 in) pieces. In a large saucepan, bring the stock to a simmer and add the lemongrass. Turn the heat to low, cover and cook for 10 minutes. Remove the lemongrass with a slotted spoon and discard. Then add the ginger, chillies, salt, pepper, fish sauce and limejuice. If you like it spicy, add the chilli bean sauce. Simmer for another 3 minutes. Now add the prawns, cover the pot and remove from the heat. Let it sit for 10 minutes. Finally, stir in the spring onions and fresh coriander sprigs. Ladle into a large soup tureen or individual bowls and serve immediately.

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Tacos

TACOS
Vegetarian

Ingredients for the tacos:

• ½ cup corn meal flour
• 1 cup maida
• 1½ tbsp oil
• ¼ tsp salt

Ingredients for filling:

• ¾ cup soft cottage cheese
• baked beans
• 5-6 tbsp grated cheese
• lettuce (shredded)
• cabbage (shredded)
• green chilli sauce
• tomato sauce
• pepper
• onions(chopped)
• green chillies

Method:

(for tacos)
Mix flour, oil, salt and make dough by adding water. Roll out thin round, prick them with the fork and deep fry them. Bend them while frying to give a shape. They should be light in colour.

(for the filling)
Mix the salt, pepper, green chillies and chopped onions with the cottage cheese.
Put the cottage cheese mixture in the tacos, and place the baked beans on it. Add the chilli sauce, tomato sauce on the top. Cut the tomato and capsicum into fine pieces and add lots of cheese. Add the lettuce and cabbage. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve.

SERVES: 5.

TACOS
Non-vegetarian

Ingredients for tacos:

• ½ cup corn meal
• 1 cup maida
• 1½ tbsp oil
• ¼ tsp salt

Ingredients for filling:

• minced mutton(cooked)
• baked beans
• 5-6 tbsp cheese (grated)
• lettuce (shredded)
• cabbage (shredded)
• green chilli sauce
• tomato sauce
• pepper
• onions (chopped)
• green chillies
• salt (as required)

Method:

(for tacos)
Mix flour, oil, salt and make dough by adding water. Roll out thin round, prick them with the fork & deep fry them. Bend them while frying to give a shape. They should be light in colour.

(for filling)
Mix the salt, pepper, green chillies and chopped onions with the kheema.

Put the kheema mixture in the tacos, and place the baked beans on it. Add the chilli sauce, tomato sauce on the top. Cut the tomato and capsicum into fine pieces and add lots of cheese. Add the lettuce and cabbage. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve.

SERVES: 5.

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Garnish with creativity!

Garnishes for food platters and trays, to be effective, should be simple, few and perfectly fresh and bright in color. While green leafy parsley and fresh lemon wedges are always attractive, you may wish to try some of these tricks of the trade for a more original presentation the next time you entertain.

Vegetable Garnishes

• Cut thin, wide spiral strips of tomato skin; curl to resemble roses. Fasten with wooden picks and place in ice water.
• Cut peeled onions in quarters almost through to bottom; cut quarters into slices for petals. Place in ice water.
• Alternate raw vegetable pieces on picks for kebabs.
• Cut slits almost to end of pickle; spread to form fan.
• Score skin of cherry tomato halfway down side; peel back. Or cut tomato into quarters, leaving base attached. Add parsley sprig.
• Place cucumber twist on lemon slice; attach ripe olive with wooden pick.
• Cut radishes to resemble roses; place in ice water.
• Stuff ripe olives with pimento strips or carrot or celery sticks.

Fruit Garnishes

• Cut thin spiral strip of lemon or lime peels. Curl to resemble roses. Fasten with wooden picks or paper clips; place in water.
• Cut lemon in half; remove flesh. Notch edge; fill with relish or sauce.
• Cut half of flesh from lemon slice; curl peel.
• Notch orange slice with knife or scissors.
• Cut pie-shaped wedges from lemon or lime slices.
• Decorate halved orange slices with whole cloves.
• Cut orange in half; remove flesh. Notch edge; fill with relish or dressing.
• Cut citrus fruit slice just to center and twist.
• Dip cut edge of citrus fruit slice in paprika or cinnamon.
  
  

  Vegetable Garnishes	Fruit Garnishes

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Dips for This and That

AVOCADO SCREAM.

Cut avocado into half and scoop out the flesh. Mash it with fork and mix it with mayonnaise. Season with salt and pepper, if desired. This dip id also an excellent sandwich spread. Serve with crispy bacon and watercress.



TOMATO AND HERB DIP

Peel some tomatoes and chop them coarsely. Sprinkle with some basil, mix thoroughly and leave aside for about 20 minutes. Bind with a little sour cream and season with paprika.

PARSLEY AND LEMON DIP
Chop some parsley leaves finely. Lightly whip sour cream and add parsley and lemon juice. Season with salt and pepper. A must for crackers and chips.



ONION AND SARDINE DIP
Chop some white onions finely. Drain canned sardines in brine and mash the fish. Mix with the onions and bind with tartar sauce.

SAVORY FRUITY DIP
Cube tomatoes, avocados, canned pineapples and mix with chopped onion. Add a little cider vinegar and olive oil to the mixture. Season with salt and pepper.




CHERRY GREAT
Discard stem and stone of fresh cherries. Chop them up coarsely and did with mayonnaise. Sprinkle with chopped mint leaves before serving.


SWEET AND SOUR DIP
Mix a little tomato sauce with may onnaise. Add chopped onions and soy sauce. This dip goes very well with deep-fried foods like meatballs and spring rolls.


MUSTARD CREAM
Mix some Dijon mustard with double cream. Add a little lemon juice and season with salt and pepper. Whisk the mixture till light, almost mousse-like. This is great with chicken rolls or fish fingers.

ORANGE DIP
Mix a little yogurt with sour cream. Add some Cointreau and chopped chive. Season with salt and pepper. Try this dip with salted cheese biscuits.



CHEESE AND HERB DIP
Cream any low-fat soft cheese with chopped parsley, tarragon and chives. Season with salt and pepper. If it's too thick, you may wish to add a little milk. Serve this with roast or oven as a topping for baked potatoes. It's good for canapes, too

PINK SHRIMP CREAM

Boil some shelled shrimps quickly, making sure its not over cooked. Drain and mix with crème fraiche. Add chopped dill, salt and pepper. Extremely suitable for carrot sticks.

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For The Open Fire

Grill some meat, Some fruit, and enjoy!

Barbecues - cooking over fire fuelled by charcoal - are quite an ancient method of cooking. In fact, it was the earliest from of cooking, from the time early man discovered the taste of scorched meat. The Americans made barbecues popular; hence the culinary ritual is associated with the wild west.

Despite the excited anticipation whenever barbecues are discussed, most cooks prepare their fare with little flair. What's offered for grilling is often rather predictable. Aren't there always chicken wings and sausages?

It is sad that the barbecue usually involves a narrow selection of meats, few vegetables and hardly any fruit. Yet almost anything can be charcoal-grilled except perhaps veal, delicate fish and leafy vegetable. If you think that some food may not take well to the fire, wrap them in aluminium foil and cast them the fire.

There are as many pieces of barbecue equipment as there are esculent meats. The most elementary comprise a hearth, in which you place the charcoal, and a grid, on which you lay the meats. Fancier versions include the rather large garden cooker that comes with an electric spit (in place of the hearth), removable hood and even a drip pan. But if you want yours really simple, just use any metal bin for a hearth and wire mesh for the gird.

But the trick to a successful barbecue is not to grill your meats in a roaring fire. Cooking should really only begin when the charcoal becomes a bed of glowing embers.

Although barbecues are basically casual affair (staged by the beach, in the garden, on the patio), they need not be plain. You can lay out plates, bowls and other eating implements as attractively as you like. Try using a basket of fruit, which you can eat later, as centerpiece.

To make eating easier and the cooking faster, serve your meat in small pieces. A whole chicken thigh not only looks unattractive but is messy to eat. More elegant and infinitely simpler to cook are cubes of meat. And for attractiveness.

GRILLED SEAFOOD

Seafood taste superb when barbecued and the best thing is that they don't need any marinate. Fish, prawns and even crabs are naturally sweet when roasted. You don't even need to eat them with barbecues sauce. For prawns, skewer them right through the tail so as to stretch the body for faster cooking. A nice touch would be to sprinkle the prawns with a little curry powder before barbecuing them.

BIG, BIG BOWL OF GREENS

For a refreshing touch, and to balance the meal, a salad is ideal. Also, if you arrange your vegetables attractively, the salad bowl becomes the centerpiece of your table décor.

Use several types of lettuce; top the leaves with tomatoes, mushroom, celery and avocado. Do not bother with heavy cream dressings. A little Balsamic vinegar and some good olive oil are all you need for a tasty dressing.

MEAT PATTIES

Instead of sausages, which contain so much sodium and preservatives, make meat patties instead. Used very lean ground pork or beef. Add chopped onions and a pinch of oregano and marinate with a dash of soy sauce and lots of pepper.

Shape the minced meat into burgers. Pat them flat before placing the meat onto the grid. Serve your burgers with tomato sauce and spicy whole-grain mustard.

FRUIT FOR LAST

For dessert, don't bother with cakes. By the end of the meal, when the embers are fading, nobody can have heavy desserts anyway. Try making fruit kebabs. They're unusual.

Firm fruit are better for grilling than soft, pulpy ones. Try bananas, strawberries and rock melons. Cut the fruit into bite-size pieces, skewer them and brush lightly with honey. Barbecue the fruit kebabs near the embers till they're slightly burned. If you like your dessert a little more elaborate, spoon vanilla ice cream over your fruit kebabs.

OUT ON A STICK

Some meats taste batter when they’re marinated and chicken is definitely one. Peel away the skin, cut the chicken (thigh rather than breast) and marinate it with soy sauce and lost of pepper. For a gourmet touch, and a dash of Japanese mirin (sweet sake for cooking).

Pierce your chicken cubes with a stay stick together with other vegetables like tomatoes, spring onions and mushrooms. Brush the kebabs with a little oil before putting them to the grill.

If you want to make kebabs with shellfish and are afraid they may break when grilled, try wrapping the meat with rashers of lean bacon. This will keep the meat intact.

HOMEMADE BARBECUE SAUCE

In a large bowl, mix half a lire of good tomato sauce (make your own if you must) with 2 tablespoons olive oil, 2 tablespoons cognac, 1 tablespoon hoisin sauce, a generous dash of tabasco sauce, 1 tablespoon chopped herb (coriander, parsley, basil, chives) and 1 tablespoon finely chopped spring onion. Season with a generous shake of black pepper.

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Vegetarian Recipes Worldover

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This page was last updated on: October 30, 2008

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Hot & Spicy Achaar

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