Hong Kong Baby Corn Delight

SERVES 2

Ingredients

* 2 big onions
* 2 green capsicum
* 250 g baby corn
* 4 medium tomatoes
* 2 tablespoons vinegar
* salt
* 2 teaspoons sugar
* 3/4 teaspoon red chili powder
* 2 tablespoons tomato sauce
* 1 tablespoon Worcestershire sauce
* 3 garlic flakes
* 2 tablespoons oil
* 1 cup cold water
* 1 1/2 tablespoons cornflour
* 1 teaspoon white pepper powder
* 1/2 teaspoon

Directions
1. Peel and dice onions into 1 inch squares.
2. Soak in water for 1 hour.
3. Dice capsicum into squares.
4. Cut baby corn into 2 inch long pieces diagonally.
5. Grind 3/4 of the tomatoes to a paste.
6. Strain to remove seeds.
7. Remove the skin of the fouth tomato and dice it into 1 inch squares.
8. Take a medium sized bowl.
9. In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
10. Now heat oil in a wok.
11. Add sugar to the oil.
12. Let it caramelise (do not disturb it till it caramelises).
13.Squeeze onions from water and add to oil.
14. Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
15. Add garlic and red chilli powder.
16. Mix well.
17. Continue to fry for 2-3 minutes.
18. Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
19. Next add baby corn and stir fry for 3 more minutes.
20. Mix in diced tomato pieces and the ground paste.
21. Stir fry for a minute.
22. Now mix corn flour in a cup of cold water and pour over the vegetables.
23.Mix gently and cook till gravy becomes thick.
24.Serve with fried rice or noodles.

X'Mas Chocolate Brownies

SERVES 4 -6


Ingredients

* 1 (110 g) cup butter
* 1 1/2 cups sugar
* 2 eggs
* 3/4 cup refined flour (maida)
* 1/4 teaspoon baking powder
* 4 1/2 tablespoons cocoa powder
* 2 teaspoons vanilla essence or rum
* 4 tablespoons walnuts, chopped

Directions
1. In a bowl, mix butter and sugar together.
2. Add in the eggs and mix well.
3. DO NOT BEAT.
4. In another bowl, put maida, baking powder and cocoa powder and mix well.
5. Gently fold the cocoa mixture into the butter mixture.
6. Add essence or rum followed by the nuts.
7. Put in a greased mould.
8. Bake for 30 minutes at 180 degC.
9. Unturn once done and serve.

Mexican Rice

A favourite from the land of Mexico.


Cooking Time : 5 minutes.
Preparation Time : 15 minutes.

Serves 6.
Ingredients
3 teacups cooked rice

1 onion, chopped

1 1/2 teaspoons chilli powder

1 1/2 teacups mixed boiled vegetables
1/2 teacup cooked red kidney beans (rajma)

salt to taste


To be ground into a paste
4 garlic cloves

12 mm. (1/2") piece ginger


Method

1. You can take french beans, carrots, cauliflower, potaotes, corn as mixed vegetables.

2. Heat the oil and fry the onion for 2 minutes. Add the paste and fry again for 1 minute.

3. Add the chilli powder, vegetables and red kidney beans and fry for 2 minutes.

4. Add rice and salt. Mix well.

5. Serve hot.

Creamy Vegetable Soup

A colourful soup.


Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 6.
Ingredients
2 teacups mixed vegetables (french beans, carrots, green peas)

1 onion, chopped

1 1/2 tablespoons plain flour (maida) or cornflour

3 teacups milk

2 tablespoons butter


To serve
grated cheese


Method

1. Heat the butter and fry the onion for 1 minute.

2. Add the vegetables and fry again for 2 to 3 minutes.

3. Add 3 teacups of water and cook until the vegetables are soft.

4. Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes.

5. Serve hot with grated cheese.

Hot n Sour Soup

Preparation Time : 20 mins.
Cooking Time : 5 mins.

Serves 4.
Ingredients
¼ cup shredded cabbage

¼ cup grated carrots

¼ cup finely chopped cauliflower

¼ cup chopped spring onions whites

2 pinches MSG (Mono Sodium Glutamate)
3 cups clear vegetable stock
1 tablespoon soya sauce

1 teaspoon chilli sauce
1 tablespoon chopped coriander

3 tablespoons cornflour dissolved in ½ cup water

2 tablespoonss oil

Salt and freshly ground pepper to taste


For the garnish
1 tablespoon chopped spring onion greens


Method

1. Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower, spring onions and MSG and stir fry over a high flame for 2 minutes.

2. Add the stock, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.

3. Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.

4. Mix in vinegars and switch off the flame.

5. Serve hot, garnished with spring onion greens.