Mince Kari and Khichri

Ingredients:

½ kg chicken mince

2 big onions

2 tsp salt

2 tsp powder chillies

1 tsp dhana jeeru

2 tsp arad

2 tsp ginger garlic

1 cinnamon stick

3 tomatoes

4 - 5 tbsp. gram flour

Read more: Mince Kari and Khichri

Pastry Cones

Ingredients:

1 sheet readymade butter pastry

Egg white

Sugar

Chocolate

Fresh cream or butter cream

Method:

Roll out pastry and cut into 1 ½ cm strips.

Grease metal cones well.

Roll pastry strips around the cones.

Brush egg white on the upper part of pastry and sprinkle with sugar.

Place on greased baking sheet and bake on 180 degrees until done.

Remove pastry from cones and crisp on 100 degrees for +/- 30 minutes.

When cool, dip the top in melted chocolate.

Before serving, fill cones with beaten fresh cream or butter cream.  

Pavlova

Ingredients:

2 egg whites

5 ml corn flour (maizena)

5 ml Vanilla Essence

3 ml white vinegar

100 g castor sugar

Read more: Pavlova

Savoury Bagels

Bagel:

Make a basic yeast dough.

Roll dough ½ inch thick and cut with doughnut cutter.

Brush with egg and sprinkle khas-khas, tal and parsley.

Bake and when cool slit in the centre.

Filling:

Cut fillet in cubes and cook with green chillies, garlic, salt and crushed pepper. Once cooked, shred.

In a separate bowl, add grated carrots, a little finely chopped onions, mayonnaise, salt and pepper. Add to chicken.

Fill base with filling and cover with lid.

Warm and enjoy.

Romany Creams Dessert

Ingredients:

1 box Romany Creams (break into pieces)

1 tin Caramel Treat

2 fresh cream

2 Peppermint Crisp (crush into pieces)

Method:

Beat the fresh cream.

Mix the Caramel Treat in ½ of the fresh cream.

When setting in the bowl, first put the fresh cream mixed with Caramel Treat, then the Romany Creams and then the Peppermint Crisp. Lastly, add the plain fresh cream.

Carry on setting until the mixture is finished.

Leave to set in fridge.

Before serving, pipe the plain fresh cream on the top.