Baked Chicken Dijon

INGREDIENTS

• 4 tablespoons Dijon mustard
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1/2 teaspoon italian seasoning
• 4 boneless chicken breast halves

DIRECTIONS

1. Mix first 4 ingredients in large bowl.
2. Add chicken and toss to coat well.
3. Bake at 375* for 20 minutes, or until done.

How to make Italian Seasoning

INGREDIENTS

• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 3 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

DIRECTIONS

1. Mix all ingredients in a spice grinder.
2. or put in a small bowl and crush with the back of a spoon.
3. store in an airtight jar for up to 6 months.

Doi Anaras Delight

This is an Indian refreshment drink popular is West Bengal region

INGREDIENTS

• Pineapple – 1
• Plain yogurt – 1 cup
• Mint leaves – 10 to 15
• Chat masala – 1 tsp
• Rock salt – a pinch of

DIRECTIONS

1. Beat the yogurt. Blend well the yogurt, slices of pineapple, pudina leaves in mixer
2. Add black salt and chat masala according to taste.
3. Serve with ice cubes and pudina leaves.

Tuna Cutlets

Recipes made using Tuna are popular in Maldives. This is a short eat using Tuna

INGREDIENTS

• 2 cans Tuna
• 2 Onions
• 250 g Potato (mashed)
• 1 Garlic Clove
• 1 tsp Pepper
• Salt to season
• Oil for deep-frying
• 200 g Breadcrumbs
• 2 Eggs

DIRECTIONS

1. Crush the onion, garlic and chilli with salt.
2. Add in the lime and mix in well.
3. Add in the mashed potato, tuna and pepper.
4. Mix the ingredients well.
5. Divide the mixture to small size balls.
6. Beat the eggs, and mix with some salt and pepper.
7. Add the cutlet balls into the egg mixture and then to the bread crumbs.
8. Deep fry until golden brown.
9. Drain on kitchen paper.
10. Serve hot.

Srilankan Egg Curry

INGREDIENTS

• 6 Eggs hard boiled
• Oil for deep frying
• 1 small Onion sliced
• 1-3 small hot green Chilies sliced
• 1/2 cup canned Tomatoe or one medium fresh Tomatoe chopped
• 1 tsp raw curry powder
• 1/4 tsp Turmeric
• 1 clove Garlic
• 1/2 tsp ground black Mustard
• 1-2 inch piece Cinnamon
• 1 tsp red Chili powder (optional)
• Few Curry leaves and rampe
• Salt to taste
• 1/2 cup Coconut milk or fresh milk

Red Curry Powder

• 2 tsps Coriander seeds
• 1 tsp. Cummin
• 1/4 tsp. Fennel

METHOD: Crush all ingredients separately to a fine powder and thoroughly mix them together.


DIRECTIONS


1. Remove shells from hard boiled eggs and deep fry until the eggs turn light brown.
2. Drain the oil from the eggs.
3. In a saucepan take all the other ingredients and add enough water to cover the contents halfway.
4. Heat the ingredients for a few minutes and then add the deep fried eggs.
5. Simmer for few minutes longer.
6. Add coconut milk and simmer for few minutes.
7. Taste and adjust salt.

Mashed Potatoes with Parmesan Cheese

INGREDIENTS

• 1 lb (500 g) boiling potatoes
• 4 Tbs (60 ml) butter, melted
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• Salt and white pepper to taste
• A grating of fresh nutmeg

DIRECTIONS

1. Boil the unpeeled potatoes in enough salted water to cover.
2. When the potatoes are easily penetrated with a fork, drain and cool just enough to handle.
3. Peel the potatoes and press through a potato ricer or food mill.
4. Combine the potatoes, butter, and milk in a pan and beat with a whisk or fork over low heat until thoroughly combined.
5. Add the remaining ingredients and continue to beat over low heat until the cheese is melted and thoroughly incorporated.
6. Serve immediately, or hold at room temperature for up to 2 hours and reheat over low heat or in a microwave oven.
7. Serves 4.

Kartoffelpuffer (German Potato Pancakes)

INGREDIENTS

• 2 pounds potatoes, peeled and quartered
• 1 large onion, quartered
• 1/2 cup milk
• 1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes )
• 2 teaspoons salt
• 2 eggs
• Vegetable oil

DIRECTIONS

1. Grate potatoes and onion into a bowl.
2. Add milk, then stir in flour, salt, and eggs. Mix well.
3. In a large, heavy skillet heat 1/2 inch frying oil until hot.
4. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
5. Drain on a paper towel.