Viennese Cookies OR Shortbreads

Self cooking photograph

butter	125g
caster sugar	1/2 cup/ 75g
egg yolk	1, beaten
all purpose flour	225g
orange juice	2 tbsp
chocolate	2 tbsp
Method:
Mix all the above ingredients.
Keep in the fridge till its easy to handle.
Pipe in long strips or make it round or any shape with your hands.
Bake at 180 C for 10 to 12 minutes or till light golden.
Melt chocolate with a little milk in the microwave.
Dip one side of the cookies in chocolate.
Makes a dozen, depending on the size.
Note: Skip dipping in the chocolate to make simple short breads.

Mushrooms in Yogurt

Self cooking photograph

mushrooms	800g, sliced
onions	2, chopped
tomatoes	400g, chopped
garlic paste	1tbsp
red chilli powder	2tsp - adjust as per taste
garam massala pwdr	1tsp
turmeric powder	1tsp
sugar	1/2 tsp
salt	as per taste
yogurt	125ml
oil	4tbsp
coriander	1tbsp, chopped
Method:
Heat oil in a wok over medium heat and add onions.
Stir constantly for 8 minutes or until golden.
Stir in garlic paste and stir for another 2 minutes.
Add tomatoes, chilli powder, garam masala, turmeric and salt.
Keep stirring, cook for 3 minutes.
Add mushrooms and sugar; cook until mushrooms have given off their liquid and tender,about 8 minutes.
Remove from heat and stir in yogurt, a little at a time, mix well.
Sprinkle with coriander and cover and cook on very low heat for a minute.
Serve hot with steamed rice.
Serves 4 to 6.

Brinjal with Peas & Beans

Self cooking photograph

brinjal	1 big, cubes
broad beans	100g, trimmed
peas	100g
onion	1, chopped
green chillies	2, chopped
garlic	1/2 tsp
red chilli flakes	2tsp - adjust to taste
lemon juice	2tbsp
thai red curry paste	1tbsp
soy sauce	2tbsp
sugar	1tsp
fresh cream	3tbsp
chicken stock	1 cup
oil	3tbsp
Method:
Heat oil in a pan, add onion, green chillies, garlic and red curry paste.
Keep stirring for 3 to 4 minutes.
Add brinjal, mix, cover and cook for another 3 to 4 minutes.
Now add beans and peas, stir fry for 2 minutes.
Now add stock, soy sauce, sugar and cream, mix well.
Cover and cook on a low flame until all vegetables done, stir occasionally.
Add lemon juice and remove from heat.
Serve hot with chapati.
Serves 4.
Thai Red Curry Paste - my version:
red chilli pepper	3tsp
garlic/ ginger paste	1tsp
coriander powder	1/2tsp
cumin powder	1/2tsp
sugar	1tsp
soy sauce	2tbsp
lemon juice	3tbsp
lemon grass	1tbsp, chopped
(substitute for lemon grass is lemon rind)
Method:
Mix well all the ingredients in a bowl.
Red chilli and lemon juice can be adjusted as per the taste.
It also tastes aromatic with grilled food.

Fried Lady Finger, Capsicum &Tomato

Self cooking photograph

lady finger	500g, trimmed and slitted
capsicum	1, diced
onion	2, sliced
green chilli	3, chopped
tomato	1, sliced
salt	to taste
lemon juice	3tbsp
coriander	1tbsp, chopped
dill	1tbsp, chopped
oil	3tbsp
Method:
Heat 1tbsp oil in a frying pan, add tomatoes and sprinkle over 1tbsp lemon juice.
Fry till tomatoes are tender and take it out on a serving dish.
In another deep pan,heat remaining oil, add onions, capsicum, green chillies and salt.
Stir fry for 5 minutes then add lady fingers and pour remaining lemon juice, mix well.
Cover and stir fry on a low flame for 15minutes or till lady fingers are tender.
(Me & my husband like crispy lady fingers so I leave it little firm)
Transfer it to serving plate on top of tomatoes.
Garnish with coriander and dill.
Serve hot with chapatis.
Serves 4.

Hot & Sour Cabbage

Self cooking photograph

white cabbage           450g
olive oil                     1tbsp
red chillies                 3, chopped
salt                           1/2 tsp
white vinegar             1tsp
pinch of sugar
dash of sesame oil

Method:

Chop the cabbage and rinse through in cold water.

Heat the oil and stir in the chillies.

Add the cabbage and salt, stir fry for 2 minutes.

Add the vinegar, sugar and sesame oil.

Cook until the cabbage is tender and serve hot!

Stir-fried Broccoli

olive oil            2tbsp
broccoli           2, cut into florets
soy sauce       2tbsp
ginger             1tsp, grated
garlic              1clove, crushed
chili flakes      1/2tsp
cornflour         1tsp
caster sugar   1tbsp

Method:

Heat the oil in a large pan and stir-fry broccoli for 5 minutes.

In a separate bowl, combine the soy sauce, ginger, garlic, chili flakes, cornflour and sugar.

Add the mixture to the broccoli and cook on a low heat, stir constantly for 3 minutes until sauce thickens.

Transfer to a serving dish and serve hot!