Banana & Orange Fritters

A quick, tasty and easy afternoon tea time recipe.

Ingredients:

1 banana

1 orange

3-4 tbsp self raising flour

1/2 cup milk

1 egg

1-2 tbsp granulated sugar (depending on the sweetness required)

1 tbsp dessicated coconut

Oil for shallow frying

Method:

1. In a bowl mash the banana and orange. Add sifted flour, sugar , coconut and milk. Mix everything into a smooth paste.

2. Mix in the egg. The paste has to be thick enough to coat the back of the spoon/spatula. Taste for sweetness.

4. Heat oil in a pan. Spoon the mix to make small circular fritters. Fry till lightly golden.

Tips:

If you want to cut down on sugar you can add orange juice and half the amount of milk.

Sausage Casserole

A quick supper idea, that incorporates vegetables and meat (sausages) in a tangy sauce.

Ingredients:


6-8 chicken sausages, cut into rings
6 slices of chorizo (optional)
2-3 large onions, chopped
2 tomatoes, chopped
1 large carrot, chopped
1 yellow pepper, chopped
2 potatoes, cubed
8-10 chestnut mushrooms, chopped
1/2 cup frozen green peas
sprinkle of dried basil, oregano and thyme
1 tsp tomato puree
1 tbsp juice of lemon
2-3 cloves of garlic
2 green chillies, chopped
freshly chopped coriander for garnish
Salt & Pepper for seasoning


Method:


1. In a large saucepan, heat oil. Fry the garlic, green chillies and onions. Saute until lightly golden.


2. Add the chopped potatoes and carrots. Cook for few minutes and then add the chopped peppers.


3. Sprinkle the dried herbs. Season with salt and pepper.


4. Add the chopped chorizo and sausages. Mix well.


5. Mix in the mushrooms and peas. Stir well. Check for seasoning.


6. Add the chopped tomatoes and tomato puree, stir well. Sprinkle the lemon juice. Check for seasoning.


7. Cover and cook on low flame until the vegetables are tender. Add little water if it starts to stick at the bottom or you require gravy.


8. Garnish with freshly chopped coriander, serve with garlic bread.

Vegetable Caldine (Vegetable Coconut Curry)

This is a Goan coconut based curry that can be used to make fish or vegetables. I have tried making it with a variety of vegetables and it was delicious.

Ingredients:


1-2 tbsp oil
Florets of 1 small cauliflower (approx 200g)
Florets of 1 small broccoli (approx 200g)
6-8 Ladyfingers/Okra
1 Large carrot, cut into matchsticks
1 large potato, cubed
6-8 de-veined prawns (optional for vegetarians)
4 green chillies
2-3 garlic cloves
1 inch ginger
1 onion, chopped
1 tomato, chopped
1 tin coconut milk
2-3 tbsp desiccated coconut (can use fresh)
1/2 tsp whole cumin seeds
6-8 black peppercorns
2 tsp coriander seeds
1 tsp turmeric powder
1-2 tbsp fresh coriander
Pea sized tamarind, soaked in water
Salt & Pepper for seasoning


Method:


1. In a blender, grind together the coconut (milk + desiccated), 2 green chillies, garlic, ginger, cumin, coriander seeds, peppercorns,turmeric, fresh coriander and tamarind water into a smooth consistency.


2. In a saucepan, heat oil. Fry the chopped onions until translucent. Add tomatoes and fry until soft and oil starts to separate.


3. Pour in the ground masala, simmer on slow fire. Season well. Bring to a boil.


4. Add the chopped potato and carrot first and cook for couple of minutes. Add the prawns.


5. Add the remaining vegetable and 2 slit green chillies. Season if required. Add little water if more gravy is required. Cook until gravy is thickened and the vegetable is tender. Do not overcook the vegetable.