500ml (2 cups) self-raising flour 1 large onion, chopped 3-4 green chillies, chopped 125ml fresh coriander (dhania), chopped 10ml (2 tsp) cumin (jeera) salt to taste (+/- 2½ tsp) oil for deep-frying Heat oil for frying Combine the rest of the ingredients Mix well into a batter Drop teaspoonsful into hot oil Fry until well puffed and golden Drain from oil onto absorbent paper

2 cups split peas (soaked in warm water for 4 hours) 3 onions 6 dry red chillies 1 bunch spring onions (shallots) ½ bunch coriander 4 cloves garlic 1 tsp baking powder salt to taste oil for deep frying Wash and drain peas thoroughly Grind to a smooth paste and place in a bowl Finely chop onions, chillies, spring onions, coriander and garlic Mix all the ingredients well with a wooden spoon Shape into a flattish circle and fry until a deep golden colour



Steam fish (±10 minutes) (break into small pieces) Steam potatoes, mashed Onions, cut very fine Dhania, cut very fine Salt Ginger & garlic (very little) Chillies, cut very fine

500ml (2 cups) cake flour 3ml (½ tsp) salt 190ml (¾ cup) water cornflour as needed for sprinkling oil as needed for smearing Sift flour and salt in a mixing bowl Add water and mix into a stiff dough Knead well, cover with damp cloth and leave aside for 30 minutes Divide dough into 8 portions Roll out each portion to the size of a saucer Smear oil edge to edge onto 6 of the rolled-out pastry Sift cornflour lightly on each oiled pastry Make two stacks of 3 each and cover with unoiled pastry Evenly roll the stacks of pastry into a large disc Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries Place on tray and cover with a damp cloth Complete tossing the second lot in the same way Cut through stack with kitchen scissors or sharp knife to desired width Snip off the uneven ends to form an even pastry


5g margarine ¾ cup sugar 2 sticks cinnamon 500ml milk ½ cup water colouring elachi Boil milk. MOORKOO 2 cups water 1¾ tsp salt ½ tsp pepper 1 tsp jeera (cumin seeds) 1½ cups maize meal ¼ cups cornflour oil for deep frying Place water in a saucepan and bring to rapid boil Add salt. water and colouring Fry tasty wheat.RECIPES SOJI 250g tasty wheat 187. cinnamon.NALANI MADURAI . sugar. then add margarine. pepper and jeera Sift maize meal and cornflour and stir in Remove from heat and mix well Leave aside to cool Heat oil for frying Fill moorkoo gadget with prepared dough Pipe circles of the dough into hot oil and fry until lightly browned and crisp Drain on absorbent paper BATTER – FISH/CHICKEN Flour Thyme Garam masala Water Chilli powder 4 . then add boiled mixture.

divide into two portions and roll out to fit pizza pan Brush with tomato chutney.RECIPES PIZZA / BREAD PIZZA BASE 4½ cups flour 1 tsp salt 2 tsp sugar 50ml oil 1¼ cups lukewarm water ½ tsp oregano (optional) 10g sachet instant dry yeast Sift flour and salt in a mixing bowl Stir in sugar. 5 . elastic dough.NALANI MADURAI . yeast and herbs Make a well in the centre Add oil and water Mix all ingredients to form a soft. fill and bake at 180°C until done PIZZA 1 cup flour 1 teaspoon baking powder 1 Tablespoon butter milk Bake for 15 minutes. kneading for ±8 minutes Smear surface of dough with oil and leave covered in a warm place for 30-45 minutes Knock down the well-risen dough.

RECIPES FOCACCIA 5 cups cake flour 1 cube fresh yeast and 1 tsp sugar 2 tsp salt 2 cups water (lukewarm) ½ cup melted butter 1 tbs fresh thyme or oregano 1 tbs garlic slivers 1 tbs sugar salt for sprinkling over Place dry ingredients in a large bowl Reserve half a cup of flour for dusting when kneading Cream the yeast with 1 tsp sugar and stir into the water Make a well in the flour and pour in the butter and yeast liquid Knead into a soft dough Rub oil over the ball of dough Cover and leave to double for an hour Punch down and knead again Divide the dough into 8 portions Flatten each into a round and arrange on a floured baking sheet Allow to rise for 25 minutes Pre-heat oven to 200°C Brush focaccia with melted butter and salt Press the thyme or oregano and garlic on top of each Bake for 20 minutes or until golden brown Serve hot 6 .NALANI MADURAI .

greased and dusted with flour Leave tray away from draught for 20 minutes Pre-heat oven to 180°C Brush risen naans with milk and sprinkle poppy seeds Bake for 20 minutes Remove. brush with melted ghee or butter.NALANI MADURAI . melted 250ml maas (yoghurt) 375ml lukewarm water (1½ cups) Poppy seeds for sprinkling over naan Place all the dry ingredients in a large mixing bowl and sprinkle the yeast over In a separate bowl. butter and maas Stir in the warm water Pour liquid onto dry ingredients and mix into a soft dough.RECIPES NAAN 8 cups flour 2 tsp salt ¼ cup sugar ½ cup full-cream powdered milk (Klim) 2 tbs fennel seeds (soumph) 2 x 10g sachets instant yeast 3 eggs 125g butter or ghee. Knead well Cover and leave to rise for half an hour in a warm place Knock down and divide into 12 portions Roll into balls. beat eggs. flatten slightly with a rolling pin Place on baking sheet. cover with damp cloth to retain softness VARIATION: Brush risen dough with garlic butter 7 .

dust with flour and roll out into the size of a side plate Brush lightly with melted ghee.RECIPES FLAKY ROTI 4½ cups flour 3½ tsp baking powder 1½ tsp salt 1½ tsp sugar 60ml semi-solid ghee 2 cups hot water extra flour as needed extra ghee for brushing Sift dry ingredients into a large mixing bowl Rub in the ghee Add the water and make a soft dough. Knead well Divide the dough into 12-15 equal segments. although 12 will give a flakier roti Mould into balls. sprinkle flour over and fold to make a square Roll into a roti 20cm x 20cm Heat a griddle to moderate Toast the roti on both sides. depending on the thickness of roti required.NALANI MADURAI . smearing ghee liberally as it puffs up and browns lightly Remove onto lined roti dish 8 .

RECIPES CHICKEN BARBECUED SWEET & SOUR CHICKEN WINGS ½ cup oil grated onion 1 tbs garlic paste 1 tbs ginger paste 1 cup tomato puree 1 cup tomato sauce ½ cup vinegar ¼ cup Worcestershire sauce ½ cup caramel brown sugar 1 tbs chilli paste 1 tsp lemon pepper 2 tbs fresh lemon juice 1 cup water salt to taste Heat oil in a pot Sauté onion. garlic and ginger for 4-5 minutes Stir in remaining ingredients. except chicken wings Allow to simmer for 20 minutes Remove from heat and cool completely Pour over chicken wings and refrigerate overnight Baste a few times during grilling 9 .NALANI MADURAI .

Refrigerate for a few hours Mix the rest of the ingredients and marinate drumsticks for two hours Roast in oven or braai. Fry till golden brown. Place pineapple in centre. Roll in flour.RECIPES CHICKEN BREASTS 5 chicken breasts salt and pepper pineapple strips flour 1 egg breadcrumbs thyme Sprinkle breast pieces with salt. skinned 2 tbs lemon juice 3 beetroot. Roll up and pin with toothpick. pepper and thyme. then egg. CHICKEN DRUMSTICKS 12 chicken drumsticks. Place in oven @ 180°C for ±10 minutes. basting with ghee or butter 10 . then crumbs. peeled and finely grated salt to taste (± 2½ tsp) ½ cup yogurt ½ cup cream 2 tbs garlic paste 1 tbs ginger paste 2 tsp roasted and ground shah jeera (caraway) 2 tsp garam masala 1 tsp coarse black pepper ghee or butter Make incisions on the drumsticks and rub in lemon juice. beetroot and salt.NALANI MADURAI .

Let stand for 15 minutes for easier serving. stirring constantly until mixture boils and thickens. Into corm mixture remaining in bowl. rinsed and drained ¼ cup chopped parsley ¾ cups shredded cheese with parsley for garnish Preheat oven to 190°C. combine corn. top with remaining white sauce.RECIPES SOUTHWEST TORTILLA CASSEROLE 1 can corn. cook. black beans. drained 1 can stewed tomatoes chopped chillies 2 Tablespoons oil 3 Tablespoons flour 2½ cups milk 2½ cups boneless cooked chicken. Bake casserole 30 – 35 minutes until hot in the centre and bubbling around the edges. Garnish with chopped parsley. parsley. into hot oil. cut into cubes 1 can black beans. stir flour until blended. 1 cup shredded cheese and half the white sauce. In bowl. 11 . then remaining cheese. stewed tomatoes and chillies with their liquid. Spoon half corn mixture into bottom of glass baking dish.NALANI MADURAI . Arrange half the tortillas over corn mixture. Arrange remaining tortillas over chicken mixture. Prepare white sauce: in a saucepan over medium heat. stir chicken. top with the chicken mixture. cook for 1 minute. Gradually stir in milk.

NALANI MADURAI .5kg filleted chicken breasts 1 tsp salt 2 tbs lemon juice ½ cup cream ½ cup mayonnaise 2 tsp garam masala 2 tsp dhania powder 1 tsp jeera powder 1 tsp fennel powder 2 tsp ginger paste 1 tsp garlic paste 2 tbs chilli paste 4 tbs ground mint ½ cup melted butter Cut the fillets in even-size pieces.RECIPES MALAAI CHICKEN TIKKA 1. baste with marinade and cook until done (± 10 minutes) Serve with salads and naan 12 . place on grill. rinse and drain well Add salt and lemon juice. toss and leave aside for 15-20 minutes Squeeze out excess moisture and place in another container Combine the rest of the ingredients and mix with the chicken pieces Leave aside to marinate for about two hours Thread onto a skewer.

stock powder and seasoning together and drizzle over chicken. garlic cloves and rosemary. lemon juice. You will need to shake the pan from time to time during the cooking process to prevent sticking.NALANI MADURAI . Now add the chicken pieces into to the mixture. thickly sliced 10 cloves garlic. apply melted butter to the chicken pieces with a brush or spoon all over. Add the yogurt plus one cup water into the bowl. so that they are all covered with the paste/mixture. Cover the bowl with a lid and let stand for 6 hours or 12 – 15 hours in the fridge.RECIPES BAKED CHICKEN WITH GARLIC AND ROSEMARY (Serves 4) 8 chicken portions 2 cup olive oil juice of 1 lemon 1 heaped tsp chicken stock powder salt and milled pepper 1 lemon. Mix oil. TANDOORI CHICKEN 12 chicken pieces 1 cup plain yogurt 1½ tablespoons chilli powder 2 tablespoons dhania powder 1 tablespoon garlic 1 tablespoon ginger 1 tablespoon cumin powder ½ tablespoon garam masala 2 tablespoons salt Take a bowl wide and deep enough to hold all the chicken pieces. When you are ready to grill the chicken. Add all the spices from numbers 3 to 8 into the bowl and stir to form a homogenous mixture. Add lemon slices. Roast in a preheated 200°C oven for about 35 minutes. 13 . Turn over when they look brownish red in colour or darker if you prefer it well done. unpeeled 4 sprigs fresh rosemary Wipe chicken with damp cloth and place in casserole dish.

Mix the paste with chicken pieces and let stand for at least 6 hours. sprinkle some water mixed with lime juice on them. cover with foil and bake at 180°C for 20 minutes. After baking is done. 14 .NALANI MADURAI . Reduce heat to 125°C and then bake and broil alternately in 30 minute cycles for 2 hours. mustard oil and salt. tandoori powder. drain the water. After marinating is done. arrange pieces in tray. If there is too much water inside. take the pieces out and brush off the excess tandoori paste from them.RECIPES Lemon juice can be sprinkled on the cooked pieces to add flavour. TANDOORI CHICKEN 12 pieces chicken ½ cup tandoori chicken powder ½ cup plain yogurt salt 2 limes 1 onion flat aluminium tray (and foil) Make 3 – 4 deep cuts on each chicken piece. Put the pieces in an open tray in the oven for 2 – 3 minutes (just to get them to look crisp and dry). Occasionally take the tray out and re-arrange the pieces before putting them back. If the chicken looks dry. Mix yogurt.

5kg chicken. cut into strips Strain the stock and keep aside SAUCE PREPARATION 60g butter ¼ cup flour 2 cups strained chicken stock 2 x 410g evaporated milk salt and pepper to taste Heat butter. stir in flour until foamy Add stock and stir Cook until thickened Add evaporated milk Add salt and pepper to taste VEGETABLE PREPARATION 60g butter 400g button mushrooms 1 green pepper. cut into chunks 2 tsp lemon pepper or coarse black pepper 2 tsp thyme 4-5 whole cloves enough water to cover chicken pieces Combine all of the above in a large pot and boil until chicken is cooked Remove meat from bones. chopped 1 large onion. disjointed and skinned 4 stems celery with leaves. seeded and cut 1 large onion. chopped 2 tsp ground garlic 2 tbs chopped parsley Heat butter in a frying pan Sauté mushrooms.RECIPES CHICKEN À LA KING 2. seeded and cut 1 red pepper.NALANI MADURAI . peppers. onion and garlic until soft Stir in cooked chicken and season well Add to white sauce Sprinkle over with parsley 15 .

beaten with ¼ cup milk ± ¾ cup chilli bite mix (commercial variety) ¼ cup melted butter or oil Trim chicken portions. ginger and seasoning Toss the chicken in the mixture and refrigerate for at least four hours TO COOK Preheat oven to 180°C Dip the chicken pieces in the egg and then into the chilli bite mix Heat the fat in the oven tray Place chicken in tray Bake for ± one hour.RECIPES SPICED BAKED CHICKEN 2kg chicken portions ½ cup soya sauce 2 tbs steak and chop seasoning 2 tbs chicken spice 2 tbs barbeque spice 2 tbs ginger and garlic paste 2 tbs Maggi Fondor or any seasoned condiment 2 medium eggs. turning a few times during cooking until tender 16 . rinse and pat dry Mix the soya sauce with all the spices. garlic.NALANI MADURAI .

so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. however. thyme. The following recipe.RECIPES PIES / ROLLS .NALANI MADURAI . should help you: 750g chicken fillets (cubed) 30g butter 1 medium onion (sliced) 3/4 cloves/garlic (finely chopped) 2 sprigs thyme 200g button mushrooms (sliced) 1 medium green pepper (sliced) 1 tbs flour ¾ cup milk 2 tbs chopped parsley or coriander Heat the butter Fry onion lightly for 1-2 minutes Stir in chicken and sauté Add garlic.SAUCY CHICKEN FILLING Chicken fillets can be made very quickly (approximately 20 minutes). mushrooms and peppers Cook uncovered and stir frequently for 7-10 minutes Sprinkle in flour and stir well Stir in milk and cook until sauce is smooth Season well Add green herb and allow to cool before filling pie 17 .

quartered 5 cinnamon sticks 8 cardamom pods 4 onions. peeled 6 potatoes. six chicken thighs or breasts.RECIPES WONDERFUL CHICKEN BIRYANI One large chicken chopped into portions. Now you start putting the dish together Take a large ovenproof dish and pour remaining ghee in the bottom Add cinnamon sticks and cardamom pods Spread 1/3 of the rice across the bottom of the dish Sprinkle one third of the cooked lentils over the rice Add the chicken and marinade 18 . or overnight in the refrigerator For the rest you will need: 6 hard boiled eggs. You will need: 1 green or red chilli. so let’s do that first. The chicken must go into a marinade.NALANI MADURAI . halved. then boil them in unsalted water for about 20 minutes until they are just starting to go soft) 1 cup ghee or melted butter. Place the rice in a dish. mixed with ½ cup oil 700g Basmati rice (rinse the rice. rinse again. halved. or six to eight skinless fillets of breast. sprinkle with salt and pour over ½ cup melted butter or ghee) ¾ cup warm water ½ teaspoon saffron (Mix water and saffron and put aside) Fry the potato pieces in a little oil or butter until they start browning and are virtually done. seeds and all ¼ cup coarsely chopped fresh coriander leaves 1 teaspoon turmeric a good sprinkling of salt 2 teaspoons crushed fresh ginger 2 teaspoons crushed fresh garlic 300ml buttermilk In a large bowl mix the chicken and all the ingredients and leave to marinate for three to five hours. thinly sliced and fried to a golden brown and set aside 2 cups of lentils (wash them. then parboil until soft but firm. finely chopped.

In a large pot (which must have a tight-fitting lid). but not balsamic) 1 tablespoon brown sugar 1 teaspoon for salt (you can always add more later) 100g ghee or cooking oil Peel and slice one onion and put aside. Add the chicken and the marinade. peeled 2 large onions 1 whole chicken cut into joints. Grind the garlic and the onion into a paste.NALANI MADURAI . Marinate the chicken for at least four hours. 19 . Mix all the spices. sugar and salt with the garlic and onion paste. cucumber and lettuce sprinkled with a little olive oil and vinegar goes well with this dish. Put the lid back on and reduce the heat to a simmer. but a chopped onion. CHICKEN VINDALOO 7 cloves of garlic. or 8 portions of your favourite chicken cuts 1 teaspoon of ground mustard seed 1 tablespoon fresh grated ginger ½ tablespoon turmeric 4 cinnamon sticks 3 Fresh green or red chillies. Place chicken in a bowl and rub each piece with the spice mixture.RECIPES Spread one third of rice over chicken Then add all the onion Then the potatoes Top with remaining lentils Arrange eggs on top and cover with remaining rice Pour over the saffron water Cover dish very well and place in oven pre-heated to 180 for 90-120 minutes Serve with Indian bread It is not traditional. vinegar. Peel and chop the other onion finely. heat the oil or ghee and fry the onion for three minutes. tomato. finely chopped and seeds removed 1 tablespoon cumin seed 7 cloves 4 Bay leaves ½ cup vinegar (white or dark.

Put 2 tablespoons of oil. chopped ½ cup oil 3 cups onion. thinly sliced 1 teaspoon ground cumin 1 teaspoon ground mustard 3 teaspoons tumeric 1½ teaspoon red pepper 3 teaspoons paprika 2½ cups hot water Cut lamb into cubes. Heat. tumeric. in about 15 seconds. Serve with plain boiled rice.RECIPES Cook for 45 minutes or until chicken is tender. add onions and sauté until brown. Reduce the heat and add ground cumin. ginger and garlic in a food processor until a fine pasty puree is formed. When the spices begin to sizzle and turn dark. 20 . Add the puree. add the lamb. oil. ground mustard.NALANI MADURAI . LAMB LAMB VINDALOO Lamb MARINADE 4 Tablespoons oil ¼ cup cider vinegar 3 Tablespoons tamarind pulp salt PUREE 2 Tablespoons oil 1 onion 6 garlic cloves 2 Tablespoons fresh ginger. Cook partially covered (about 30 minutes). Marinade lamb with marinade ingredients at room temperature for 8 hours or refrigerated for 24 hours. red pepper and paprika. the onion.

Drain and keep aside. rinsed and drained ½ cup brown lentils 3 sticks cinnamon 3 cardamom pods. sliced ½ cup peas 1 carrot. slivered 2 tsp coriander powder (dhania) ½ tsp coarsely crushed black pepper 3 tsp cumin powder (jeera) ½ tsp turmeric 4 tsp chilli powder 2 tsp garam masala 1 tsp fennel powder (soumph) 2 medium tomatoes. peas and greens to the onions. peeled and coloured yellow 1 cup oil 1 large onion.RECIPES MASALA BIRYANI (Serves 5-6 adults) MEAT PREPARATION 750g mutton. Fry for two minutes and keep aside TO ASSEMBLE BIRYANI Using a flat-bottomed pot. grated ½ cup sour milk salt to taste Cook lentils in water until tender but not mushy.NALANI MADURAI . cut up. place a thin layer of rice at the bottom Add the meat and accumulated juices 21 . scraped and sliced ¼ cup chopped dhania leaves of three stems of mint 2 stems curry leaves Heat oil. Place meat and whole spices in a deep pot and cook until all traces of pink disappear Add rest of ingredients as listed and stir well to coat the meat and braise until the meat is slightly tender Stir lentils into meat RICE PREPARATION 1 cup uncooked rice 2 green cardamom pods 2 cloves 1 bay leaf 1 tsp salt 1 stick cinnamon Combine ingredients in a pot and boil for 10 minutes Drain off water and keep aside VEGETABLE PREPARATION 6 small potatoes. peeled 1 bay leaf 3 cloves 1 tbs ginger paste 1 tbs garlic paste 2-4 green chillies. fry potatoes until crisp but not cooked completely Fry onions in the remaining oil until they are a rich brown Add the carrots.

peeled and quartered 5ml coriander 15ml sugar Heat oil. tomatoes. cinnamon sticks. Add chilli powder. fry until lightly browned. chopped 15ml crushed ginger & garlic 50ml curry leaves 1. onions and other fried vegetables evenly Cover with rest of the rice Set oven at 200°C GARNISHING ¼ cup ghee 1 tsp whole jeera 1 tsp whole fennel seeds 1 medium onion.RECIPES Place potatoes. cook about 30 minutes. sliced pinch of saffron fronds 1 tbs rose water 1¼ cup warm water Heat ghee. add the rose water and mix until the colour is strong orange. chopped 15ml chilli powder 2 tomatoes. Once curry has thickened and meat is cooked through. pour the water around the inside of the pot Cover securely and place in oven for 45 minutes Serve with accompaniments CURRIED LAMB AND CABBAGE 75ml oil 3 cinnamon sticks 5ml hing 1 onion. Add lamb and salt. cook a further 30 minutes. Add cabbage and potatoes. 22 . add sugar. fry jeera. place on lid of hot pot and then crumble with the back of a spoon Sprinkle on top of ingredients Finally. add. hing and onion. To crispen saffron.2kg leg of lamb. ginger and garlic and curry leaves. cubed 200g cabbage. sliced 4 potatoes. fennel and onion Pour over rice Heat saffron until crisp.NALANI MADURAI .

then turn down to moderate heat Cook until tender. then stir in rest of the spices until meat is well cooked Add the water and potatoes Bring to a boil. ginger.NALANI MADURAI . curry leaves. garlic and salt Allow onion to soften. MUTTON CURRY 500g mutton (bite-size pieces) 15ml oil 3 cardamom pods (peeled) 3 cloves 1 star aniseed (broken up) 1 bayleaf (crumbled) 3 small pieces cinnamon sticks 1 tsp fennel seeds 1 large onion (chopped) 1 sprig curry leaf 2 tsp ginger paste 2 tsp garlic paste 2 tsp salt ¼ tsp turmeric 3 tsp coriander (dhania powder) 3 tsp cumin (jeera powder) 5 tsp chilli powder ½ tsp garam masala 4 cups hot water 6 even-sized potatoes (size of large eggs) 30ml tomato puree 2 tbs fresh coriander (chopped dhania) Heat oil and then add spices for a few seconds Stir in meat and allow to sauté Turn down heat and cover saucepan Cook until meat begins to fry up Add the onion. then add tomato puree and stir gently Simmer until ready to serve Garnish with dhania 23 .RECIPES Garnish with fresh coriander leaves.

kerala. mould on skewers and grill or braai 24 . place in gravy or tomato chutney and cook. shallow fry and serve with sauce or dip.NALANI MADURAI .RECIPES BASIC KEBAAB MIXTURE 1 large onion grated and squeezed 1 tbs garlic paste 1 tbs ginger paste 2 tbs chopped fresh mint ½ cup chopped fresh coriander 1 tsp dried thyme 1 sprig curry leaves 4 red or green chillies finely chopped 1 tsp garam masala 750g lean mince ½ tsp freshly ground black pepper salt to taste Combine all the ingredients and mix well until well blended Mould into kebaabs (meatballs) Use as required. for example. use as stuffing for green peppers. squash.

Worcester sauce and barbecue spice instead. You may. The cooked rice helps to keep the patty from shrinking too much 25 . masala and coriander and use pepper. shape into patties with wet or oiled hands NOTE: This is a spicy burger mix. however.RECIPES MUTTON BURGER PATTIES 1kg minced mutton 2 large onions. omit the chillies. grated and squeezed 6 green chillies 1 tbs mixed dried herbs 1 tbs garlic paste 1 tbs ginger paste 2 egg yolks or 1 cup cooked rice 1 bunch fresh dhania (coriander) 2 tbs chopped fresh mint 2 tbs mixed masala salt to taste (+/.4 tsp) Combine all the herbs and spices with the mince and egg yolk/cooked rice and blend in a food processor Remove.NALANI MADURAI .

keep the shanks covered so they rest in a warm place. Toss gently to mix and then refrigerate over night. Turn the heat up to 220 degrees Celsius for 5-10 minutes to crispen the potatoes and onions. Note: Once the shanks are cooked remove from the oven. Roast at 180 degrees Celsius for 1½ hours. sliced 4 cloves garlic. Season with salt and pepper.) Drain off the marinade and reserve. turning regularly. Serve with your favourite winter vegetables. garlic. Strain the marinade and add ½ cup to the pan with the beef stock and stir regularly for 5 minutes until smooth.NALANI MADURAI .RECIPES RED WINE MARINATED ROAST LAMB SHANKS WITH ONIONS 4 lamb shanks 2 cups red wine (use merlot or pinot) 2 stalk celery. peeled 4-6 medium sized red onions. Dry the shanks on a paper towel. (Place inside a bowl in case the bag leaks. During this time. onions and potatoes in the oil and place in a baking dish. Toss the lamb shanks. Set aside and keep warm while preparing the sauce. Add the flour to the pan and cook over a low heat for 1 minute. Pour off all but 3 tblsp of the fat. and add the celery. bay leaves and pepper and seal. Pour in the wine. 26 . peeled and sliced 2 tbsp chopped fresh thyme 2 bay leaves 1 tsp cracked black pepper 4 tbsp oil 6-8 medium sized potatoes. halved 3 tbsp flour 1½ cups beef stock Place the lamb shanks in a snap lock bag. thyme.

they will be much juicier. Fry the steaks in a pan. Add the olive oil and lemon zest to the spicy rub and smear this into each steak. smash up the thyme.RECIPES BEEF FILLET STEAK IN TRINCHADO SAUCE 500g beef fillet. garlic.NALANI MADURAI . the time will obviously depend on how you like your steak. cumin seeds. zested and chopped 8 (8 ounce) sirloin steaks In a pestle and mortar. Make sure you let the steaks rest for 5 minutes before you serve them. Simmer for five minutes. oregano. bash the steaks to make them slightly thinner and larger. trimmed and cubed SAUCE 250ml chilli sauce 50ml peri peri oil 50ml olive oil 25ml Worcestershire sauce 25ml soya sauce 25ml spirit vinegar 30ml chopped garlic 2ml curry powder Mix all sauce ingredients together and bring to the boil. skin left on Pinch Maldon sea salt 2 tablespoons extra-virgin olive oil 1 lemon. STEAK WITH A SPICY RUB Good handful thyme. Add cubes of fillet and cook a few minutes to taste (rare or medium). Using your fist. 27 . and salt. leaves left on stalks Pinch cumin seeds Small handful fresh oregano 2 cloves garlic. The steaks can marinate for 20 minutes to 8 hours.

28 . Peel the sweet potatoes and slice them very thinly. Add the meat and brown all over. Season to taste with salt and pepper. chopped 2 chillies. Simmer for about 10 minutes. wine. tomato purree and chillies. Fry in hot oil until golden. stirring occasionally. chopped 15ml tomato puree 2 medium onion.NALANI MADURAI . Sprinkle with salt. Fry the garlic and the onion in the olive oil and butter. chopped (optional) 25ml olive oil salt and pepper to taste 20g butter 2 sweet potatoes 1 bay leaf oil for frying Cut the rump into very small cubes.RECIPES BRAISED BEEF PICADINHO (Serves 4) 500g rump steak 100ml white wine 4-6 cloves garlic. Add the bay leaf.

parsely. Garnish with rosemary sprigs. place beef rib roast. Rub salt. combine lemon peel. 29 . dried rosemary and pepper over roast.RECIPES HERB CRUSTED RIB ROAST 1 beef rib roast 1 teaspoon salt ½ teaspoon dried rosemary leaves. crushed ¼ teaspoon ground black pepper 1 medium lemmon 1½ cup fresh bread crumbs (from about 3 slices white bread) ½ cup chopped fresh parsley leaves 1 tablespoon olive oil 2 garlic cloves. In a medium roasting pan. Roast 1 hour longer or until coating is golden. olive oil and garlic. fat side up. In a small bowl. Press bread mixture onto mustard coated roast. grate ½ teaspoon peel and squeeze 1 tablespoon juice. breadcrumbs. prepare coating: from lemon. Roast beef for 1½ hours. When roast is done. lemon juice.NALANI MADURAI . Remove roast from oven. place on warm large platter and let it stand at room temperature for 15 minutes to set juices for easier carving. After beef has roasted. evenly spread mustard on top. minced 2 tablespoons Dijon mustard rosemary sprigs for garnish Preheat oven to 160°C.

3 people) 120g flour 40ml iced water 60g margarine 120g lean beef 12. Brush the top of the Cornish pastry with beaten egg. Fold the pastry in half and press firmly to seal together so that no steam can escape. dry dough with the iced water. Roll into a 20cm in diameter circle. 30 . Place the beef mixture in the centre of the pastry and brush the edges with the beaten egg. diced salt and pepper 1 beaten egg Sift the flour and pinch of salt into a large bowl. Mix the vegetables with the beef.5ml HP sauce 1 small carrot. Bake in a preheated 200°C oven for 30 minutes then reduce the heat to 175°C and bake for a further 15 minutes.NALANI MADURAI .RECIPES CORNISH PASTRY (Serves 2 . diced 1 small potatoe. diced 60g margarine 1 small onion. Rub in the margarine and mix to a firm. add the HP sauce and season with salt and pepper.

and get your greens on.5 kilograms) Sea salt and freshly ground black pepper Olive oil 3 red onions. Pour through a coarse sieve and push it through with a spoon. to rest. After 30 minutes. While the beef is roasting. this will make them really crispy. peeled 3 kg roasting potatoes. Rub the beef generously with salt. covered with foil. French trimmed (2. peeled and diced 1/2 bottle robust red wine Preheat oven to 230 degrees C. parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. and heat a large thick-bottomed roasting tray on the stovetop. take the tray out and toss in your potatoes and rosemary. halved 2 bulbs garlic. pushing it through with a spoon. add the red wine.RECIPES BEST ROAST BEEF 1 (5 1/2-pound) fore-rib. Simmer for 5 to 10 minutes. stirring every couple of minutes. place the beef on a plate. until your gravy is really tasty and coats back of a spoon. squeeze or grate the cloves of garlic and ginger over everything in the tray. Add 1 teaspoon of flour to the tray and mash everything together. Remove the potatoes to a dish to keep warm. With a garlic press or grater. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Lay the onions and bulbs of garlic in the tray with the beef on top of them. Heat the tray on the stovetop and when hot. and serve in a warmed gravy jug. Toss about to chuff them up. 31 . then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides. then cook in the pre-heated oven for a total of 1½ hours. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like. peeled 3 rosemary sprigs 2 thumb-sized pieces ginger.NALANI MADURAI . wing-rib or sirloin of beef. plus 4 cloves garlic. Shake the tray and whack it back in the oven for the final hour.

seeds and pith removed and sliced into strips 8 spring onions sliced into 3cm strips 20ml cornflour 5 tablespoons cooking oil Salt and black pepper for flavouring Slice the meat thinly and remove all visible fat and tissue.RECIPES STIR-FRIED BEEF IN PINEAPPLE BOATS 6 tablespoons dry sherry 6 tablespoons soy sauce 600-800g of fillet. covering to keep warm. Drain the meat and sprinkle with cornflour. Half the pineapples and the leaves so that you have four matching halves. pineapple chunks. using your fingers to separate the slices to make sure they are all well coated. seeded and finely chopped 2 cloves of garlic. Spoon the sliced meat into a bowl and pour a third of the sherry and a third of soy sauce over the meat and mix well. Remove meat with a slotted spoon and set aside. Toss and stir fry for about 3 minutes then add the ginger-sherry mixture<. Serve with rice or noodles – and give your guests chopsticks to eat with to add to the fun! 32 . chili and garlic. crushed and finely chopped 2 small ripe pineapples 1 large red pepper. Heat the oil in a wok or frying pan until it sizzles then spoon in the meat pieces and brown quickly. the spring onions. then set aside. With a small sharp knife cut out the flesh of the pineapple. Set aside. Add the beef.NALANI MADURAI . Chop the pineapple into dice. In another bowl pour the rest of the sherry and soy and add the ginger. toss together to mix in the flavours then spoon into the pineapple shells. Now add the strips of> Continue cooking until the glaze starts to thicken. rump or sirloin steak 1 tablespoon chopped and finely crushed ginger 1-2 fresh chilies. leaving the skins whole.

chilli and salt and smear over prawns Dust flour over and dip into the egg Roll in the breadcrumbs and fry in shallow oil on both sides Serve with a chutney or sauce 33 . garlic.NALANI MADURAI .RECIPES SEAFOOD PRAWN CUTLETS NB: Serves 6 24 large prawns 2 medium onions 6 cloves garlic 2 tsp chopped ginger 2 tsp chilli powder salt to taste flour 3 eggs (beaten) breadcrumbs oil for frying Remove shells from prawns but keep the tails on Slit prawns down the back and remove the vein. Rinse well and dry Place on a flat surface and flatten prawns with a rolling pin or mallet very gently Make a paste with the onions. ginger.


500-800gm of filleted fish, sliced into pieces about the size of a cigarette packet 1 wine glass of dry white wine 2 tablespoons of fish, vegetable or chicken stock 2 tablespoons butter Salt and black pepper ½ cup of finely chopped fresh parsley 1 small lemon, thinly sliced Optional: Two cloves of garlic, peeled, crushed and finely chopped In a heavy pan (which must have a lid), melt one spoon of butter and add the fish in a single layer. Sprinkle with salt and pepper. Add stock and wine (and the garlic, if using). Place lemon slices over the fish. Reduce heat to a gentle murmur, cover and simmer for five minutes. Baste fillets with the pan juices, add the parsley and cook for a further five minutes. Spoon the lemon and fish on to a warm serving dish. Add the other spoon of butter to the pan juices and stir well. Bring to a fierce boil and pour sauce over the fish. This fish dish goes particularly well with mashed potatoes.



750g crayfish tails 60g butter 2 bulbs spring onions, chopped 10ml crushed garlic 15ml flour 5ml mustard powder ¾ cup milk 30ml dry white wine (optional) 30ml chopped parsley 30ml cream ½ cup grated cheddar cheese salt to taste freshly ground black pepper Bring water to rapid boil in a large saucepan Add crayfish and cook for 10-12 minutes, then drain Cut crayfish in half, remove flesh and cut in small, bite-size pieces Dry the empty crayfish shells and place on an oven dish Heat the butter, sauté onions and garlic for 3-4 minutes Stir in flour and mustard powder Pour in milk while stirring until smooth and bubbly Lower the heat, add wine, parsley, cream, half of the cheese, the crayfish pieces, salt and pepper Spoon the prepared mixture into the shells Sprinkle remaining cheese Just before serving, place under grill and allow cheese to bubble and lightly brown TO CLEAN CRAYFISH Cut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well.



Remove hard skin and seeds. Cut squash in slices, dip in batter and deep-fry. Serve as an accompaniment to a vegetarian meal. Halve gems, place in shallow water in saucepan, cover and cook until tender. Remove and fill with seasoned tuna or vegetarian mixture - corn and cheese is a good choice. Dot with butter and place in oven for a few minutes. Gem squash can be added to meat or fish curry. It makes a good gravy.

60ml (4 tablespoons) butter 60ml (4 tablespoons) olive oil 2 garlic cloves, chopped 4 large potatoes, peeled and sliced 5ml (1 teaspoon) salt 5ml (1 teaspoon) black pepper 5ml (1 teaspoon) paprika 30ml (2 tablespoons) fresh parsely, chopped 15ml (1 tablespoon) fresh mint leaves, chopped Heat butter and oil over medium heat. Add garlic, sauté for 2 minutes, until golden brown. Remove garlic and discard. Fry potatoes in butter and oil, stirring occasionally, for 8 – 10 minutes, until tender and golden brown. Season with salt and pepper. Remove potatoes and place in a serving dish. Sprinkle with paprika, parsely and mint. Serve hot.


halved 2 spring onions.NALANI MADURAI . finely sliced handful flat leaf parsley 12 mint leaves 20ml olive oil 20ml lemon juice salt freshly ground black pepper Preheat the oven to 200°C. Do not stir.RECIPES SPICY POTATOES WITH TOMATO SALSA 60ml olive oil 40ml lemon juice 5ml Tabasco sauce 10ml paprika 1kg potatoes. or until the potatoes are crispy. Place the olive oil. make the tomato salsa by combining all the ingredients in a bowl. except the salt and pepper. Serve sprinkled with salt and some ground black pepper. lemon juice. cleaned and halved Tomato salsa 200g cherry tomatoes. 37 . Remove the potatoes from the oven. tabasco and paprika in a bowl and whisk to combine. Just before the potatoes are ready. place in a serving dish and top with the tomato salsa. Transfer to baking dish and bake in the oven for 45 minutes to an hour. Add the potatoes and toss to coat.

I prefer the lighter. Tomato: This popular pasta sauce is quick and easy.) 38 . so I always place a helping of finely grated cheese on the table. Bolognese: For this you will need: 500g of good minced beef. finely chopped . but the canned version is much less hassle). fry the bacon pieces quickly in the olive oil. If you are using bacon. about six cloves of crushed garlic.NALANI MADURAI . (I am very fond of mozzarella cheese. a fresh chili (or two. Arrabbiata: For this sauce you will need: a tin of tomatoes. or three). two large carrots. Add all the rest of the ingredients. If you are using ham. a tin of tomatoes (yes. Heat the olive oil in a large saucepan and brown the meat quickly. fresh is better. then add the rest of the ingredients. a couple of cloves of crushed garlic.RECIPES PASTA PASTA WITH THREE SAUCES Select the pasta of your choice. Bring a pot of water to the boil and then prepare the pasta. a teaspoon of finely chopped fresh basil (the dried version will do as a second choice). thinner versions. then add the chopped ham. a small tin of tomato paste. Give it a good coating of grated Parmesan cheese when ready to serve.and let it simmer away happily over a low heat. two cups of dry white wine. Don't forget the salt and a bit of black pepper. and a little olive oil. then bring all the ingredients to a gentle boil and let it simmer for about 10 minutes. Serve the pasta in a large heated dish with the sauces on the side and encourage your guests to try all three sauces individually. put on the lid and let it simmer for about 30 minutes or until the meat is done and the vegetables are tender. Melt a blob of butter in a saucepan. Add a tin of finely chopped tomatoes and two large onions. 1/3 cup of olive oil and a cup of chopped bacon or ham. peeled and finely chopped: two sticks of celery finely chopped.

Heat for 1 minute or until the flour is cooked. warmed 1/3 cup grated cheese salt. Add 1 tsp oil and mix to prevent sticking. Add the flour and stir until a smooth paste is formed. MACARONI & CHEESE For four generous servings. pepper to taste 2 tbs breadcrumbs 2 tomatoes (optional) Heat the butter in a saucepan Stir in the flour until frothy Add milk and cook while stirring until smooth and thickened Season well and add cheese Mix in the macaroni Pour into a shallow ovenproof dish and sprinkle with breadcrumbs Decorate with tomato slices Brown under grill for 10 minutes 39 .NALANI MADURAI . Remove from the heat and slowly add the milk while stirring constantly. Return to the stove and heat until the sauce comes to the boil and thickens. Season with salt and freshly ground black pepper. cook macaroni according to directions on packet and drain well. Stir continuously. Keep aside while preparing cheese sauce. CHEESE SAUCE 30g butter 2 tbs flour 1½ cups milk.RECIPES BASIC WHITE SAUCE 30ml butter 30ml cake flour 400ml milk salt and freshly ground black pepper Melt the butter in a saucepan.


NALANI MADURAI . Gradually add sugar. separated 5ml vanilla essence 1 cup flour 2 teaspoons baking powder ½ cup milk 250ml coconut 125ml sugar Preheat oven to 160°C. mixing gently. 41 . Cream margarine and sugar Gradually add egg yolks and essence and beat well. Blend well. Whisk egg whites well until soft peaks form. Spoon onto the batter and bake for 50 – 60 minutes. beat till stiff and fold in the coconut.RECIPES CAKES COCONUT CAKE 125g margarine 125ml sugar 3 eggs. Spread onto prepared tin. Gently add the sifted dry ingredients to the creamed mixture alternately with the milk.

Add beaten eggs and mashed bananas Add flour Add hot water and bicarb (dissolve in hot water) Add baking powder and vanilla essence Bake for 1 hour. Cream margarine and sugar. 42 .RECIPES BANANA BREAD 125g butter 1 cup sugar 2 eggs 4 bananas 2 cups flour ½ cup boiling water 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1 teaspoon vanilla essence Preheat oven to 180°C.NALANI MADURAI .

separated ¾ cup castor sugar 1 cup self-raising flour ¼ tsp salt 1 tbs melted margarine ½ cup hot water Preheat oven to 180°C Using a deep.NALANI MADURAI . dry bowl beat egg whites until stiff Add the sugar gradually and continue beating until thick Add the yolks and beat lightly Sift the dry ingredients gently over and mix in lightly Fold in the margarine and water Pour into two prepared tins and bake for 20 minutes Remove from oven and cool on a wire rack Fill and sandwich with jam and cream Sift icing sugar on top of cake HINT: To prepare baking pan. Place at the bottom of the pan and then brush paper with oil. brush lightly with oil. Cut out brown paper to fit base. PLAIN CAKE 125g butter 1 cup castor sugar 2 large eggs 1 tsp vanilla essence 1/8 tsp salt 2 cups flour 2 tsp baking powder ½ cup milk Preheat oven to 180°C Grease and line 2 x 20cm tins Beat butter until soft. add sugar and cream well Beat in the eggs and vanilla Sift dry ingredients and add with milk to make a dropping consistency Divide into prepared tins and level the batter with a spatula Bake for 25-30 minutes Remove from oven and turn out to cool 43 .RECIPES BASIC SPONGE CAKE 3 eggs. at room temperature.

Sift the flour. Whisk the egg until light and frothy.NALANI MADURAI . Cool and decorate as desired. beating well until thick and pale. Grease a 22cm square cake tin and line with baking paper. 44 . Carefully mix into the batter. cocoa.RECIPES CHOCOLATE CAKE 2 eggs 250ml (1 cup) sugar 125ml (½ cup) flour 125ml (½ cup) cocoa 10ml baking powder pinch salt 5ml butter 125ml (½ cup) hot milk 5ml vanilla essence Preheat oven to 180°C. baking powder and salt over the egg mixture and carefully fold in. Turn into the tin and bake for 35 – 40 minutes or until done. Melt the butter in the hot milk and add the vanilla essence. Add the sugar a little at a time.

Mix lightly.5ml (¼ cup) oil 250ml (1 cup) flour 10ml (2 teaspoons) baking powder 62. Add oil and beat well.NALANI MADURAI . sandwich and decorate with chocolate icing and grated chocolate. 45 . cocoa mixture. Add vanilla and cocoa and mix until smooth. Pour into two well greased 20cm pans.RECIPES VALENTINE CHOCOLATE CAKE 3 eggs 250ml (1 cup) sugar 62. Fold in sifted dry ingredients.5ml (¼ cup) cocoa 5ml vanilla essence Cream margarine and sugar. ICING 125g margarine 375ml (1½ cups) icing sugar 62.5ml (¼ cup) cocoa (dissolve in hot water) 125ml hot water 5ml vanilla essence Preheat oven to 200°C. Beat the eggs and sugar until light and fluffy. and the vanilla into the egg mixture. Bake for 20 – 25 minutes. When cake is cool.

drop the prepared batter into the cake tin alternately Take a thin skewer and lightly run it through the batter in the tin.RECIPES MARBLE CAKE 125g butter 1 cup castor sugar 1 tsp vanilla essence 2 large eggs 2 cups flour 2 tsp baking powder ¼ tsp salt ± ¾ cup milk to make a dropping consistency 2 tbs cocoa and 2 tbs hot water (mix to dissolve) Pre-heat oven to 180°C Grease and line round cake tin Cream butter and sugar thoroughly Beat in vanilla and eggs one at a time Sift dry ingredients and add ½ cup at a time. alternating with the milk until all is used up Divide mixture in half To one portion add the cocoa mixture and fold gently to mix well Using two tablespoons.NALANI MADURAI . so that the brown and white merge Bake for 45 minutes Marble cake may be frosted with butter cream or sliced and served plain 46 .

spreading the rest of the icing around the sides 47 .NALANI MADURAI .RECIPES EGGLESS CHOCOLATE CAKE 750ml (3 cups) flour 500ml (2 cups) sugar 20ml (4 tsp) baking powder 3ml (½ tsp) bicarbonate of soda 125ml (½ cup) cocoa 1ml (¼ tsp) salt 500ml hot water 190ml (¾ cup) oil 5ml (1 tsp) vanilla essence 50ml (4 tbs) vinegar ICING 125g butter 375ml (1½ cups) icing sugar 15 – 30ml (1 – 2 Tablespoons) cocoa a few drops vanilla essence stiffly whipped cream Preheat oven to 180°C Grease.20 minutes Remove from oven and allow to cool in baking pans for 10 minutes Cool completely on wire rack Spread with icing and sandwich together. line and regrease 2 x 23cm cake pan Place the dry ingredients in a mixing bowl Combine the rest of the ingredients and pour over dry ingredients Mix well and divide into pans Bake for +/.

Add sifted dry ingredients alternately with milk to a soft dropping consistency. Fill paper cases and bake for 10 – 15 minutes. Spoon vanilla mix into paper cups and top with chocolate mixture – do not stir. Add sifted cocoa powder. Cool off on wire rack. Divide in half.NALANI MADURAI . oil and vanilla essence. Bake in preheated oven at 180 °C for about 12 – 15 minutes. Beat egg. Add to dry mixture and whisk for a few minutes until smooth. VANILLA AND CHOCOLATE CUPS (Makes 12 cups) 250 ml Snowflake cake flour (140 g) 7 ml baking powder 1 ml salt 80 ml castor sugar 1 extra large egg 80 ml milk 5 ml vanilla essence 10 ml cocoa powder 10 ml milk 60 ml cooking oil ICING 250 ml icing sugar 15 ml cocoa powder ± 45 ml hot water (3 Tbsp) Sift flour. 48 . baking powder and salt together. mixed with 10ml extra milk. to one half of mixture. Mix slightly until a smooth consistency. then add the vanilla. Cream margarine and sugar well Beat in the eggs one at a time. Add sugar.RECIPES CUP CAKES 125g margarine 200ml sugar 2 eggs vanilla essence 500ml flour 10ml baking powder milk Preheat oven to 220°C. milk.

as kneading toughens it 49 .NALANI MADURAI . RING DOUGHNUTS 4 cups self-raising flour 125g butter ¾ cup sugar 1½ cups yogurt or maas oil for deep frying melted chocolate or glace icing for topping Place the flour in a mixing bowl Rub in the butter and stir in the sugar Add the yoghurt/maas and make a soft dough Roll out thickly and cut into rings Heat oil for frying Fry rings until golden and drain on absorbent paper Dip in desired topping on one side only EGGLESS SCONES (Makes ±10) 2 cups self-raising flour ½ tsp salt 60g margarine ½ cup sugar ¾ cup maas Preheat oven to 220°C Sift flour and salt into a mixing bowl Rub in the margarine Stir in sugar Add maas and quickly mix into a soft dough Turn out onto a floured surface Roll out thickly Cut with a fluted scone cutter Place on a baking tray and bake for 12 minutes HINT: Do not overwork the dough.RECIPES Mix ingredients for icing and spread on top of cups. Top with decorations of choice.

Cover with half the custard mixture. if desired. Leave mixture to cool completely. place 1 puff pastry square on a large serving plate. Place in fridge until required. Mix custard powder mixture into milk. Place other square on top. Boil rest of milk over medium heat. Decorate with fresh fruit slices. Makes 1 large custard slice 50 . Beat egg whites until thick and fold into the custard mixture. Slice and serve. Crust Roll out the pastry and cut in half to give 2 squares.RECIPES CUSTARD SLICE 500ml milk 60ml sugar 60ml custard powder 5ml vanilla essence 2 egg whites 1 roll puff pastry Mix 1/4 cup milk. Cover with rest of custard mixture. To assemble. sugar and custard powder together until smooth. Leave in fridge. Remove from heat and stir in the vanilla essence. Place on a lightly greased baking sheet and bake in a preheated oven at 200 ºC for 15 minutes until puffed up and golden brown. stirring continuously.NALANI MADURAI . Boil over a low heat until thick and smooth.

Beat the cold water and eggs together and whisk in the flour mixture. custard powder and salt together. Whisk into the hot milk and continue stirring over low heat until thick.5ml custard powder 2ml salt 125ml cold water 3 eggs 5ml vanilla essence icing sugar for dusting Crust Roll out the pastry and cut in half to give 2 squares. Custard Place the milk sugar and butter in a large saucepan. Bring to the boil. Makes 1 large custard slice 51 . place 1 puff pastry square on a large serving plate. To assemble. Cover with rest of custard mixture. maizena. Place on a lightly greased baking sheet and bake in a preheated oven at 200 ºC for 15 minutes until puffed up and golden brown. Slice and serve. Allow to cool. Place in fridge until required.RECIPES CUSTARD SLICES 1 roll puff pastry 100ml milk 250ml sugar 50g butter 125ml cake flour 100ml maizena 12. Cover with half the custard mixture.NALANI MADURAI . Add the vanilla essence. Place other square on top. Mix the cake flour.

NALANI MADURAI . beating well. Icing Sift icing sugar into a bowl and gradually add lemon juice. Roll out pastry to a 24 x 20 cm rectangle on a floured surface. Bake for 15 minutes. Place pastry top over filling and drizzle glace icing over.about 20 minutes. Place on a large. ungreased baking sheet. To Assemble Carefully split each puff pastry rectangle in half horizontally. Stir in vanilla essence. Filling Place all ingredients except vanilla essence in a saucepan over medium to low heat and cook until mixture coats the back of a spoon . Cool. Makes 6 52 . (Do not boil or it will curdle).RECIPES CUSTARD SLICE 200 g ready made frozen or homemade puff pastry thawed Custard Filling 450ml milk 60ml sugar 45ml cornflour 2 egg yolk 5ml vanilla essence Glace Icing 60g icing sugar 7ml lemon juice Preheat oven to 220 ºC. Cool on a wire rack. Cut pastry into 6 rectangles with a sharp knife. or until pastry is puffed up and golden. Spread custard filling on bottom half of each rectangle. then chill for 30 minutes.

Serve this with the hot pudding. Beat the egg whites to soft peak stage. 53 . place 100g dark chocolate and 250ml cream into a double boiler and melt until smooth. Fold the egg whites into the yolk and chocolate mix alternating with 100g self-raising flour and pour into a lightly greased steamer.NALANI MADURAI . and add 50g sugar and continue beating until stiff. To make the sauce.RECIPES STEAMED CHOCOLATE PUDDING WITH CHOCOLATE SAUCE 100g dark chocolate 100g butter 4 eggs 50g sugar 50g sugar 100g self-raising flour 100g dark chocolate 250ml cream Melt 100g dark chocolate and 100g butter in a double boiler. Cover with the lid and steam in a saucepan of water for 1 hour. Add the chocolate mixture and blend well. A good vanilla ice cream is also a good accompaniement. Separate 4 eggs and beat the yolks with 50g sugar.

54 .NALANI MADURAI . Crispen by placing back in oven. Mix all the ingredients together. baking powder and cornflour Stir in coconut Dissolve cocoa in the water and cool Add the cocoa liquid and make a soft dough Break off small pieces (the size of marbles) Place on baking tray and press lightly with fork Bake for +/. Remove. Roll out and flatten with fork. Bake for 15 minutes.RECIPES BISCUITS CHOCOLATE COCONUT BISCUITS 250g margarine 1 cup sugar 2½ cups flour 1½ tsp baking powder ½ cup cornflour 2 cups coconut 2 tbs cocoa ½ cup hot water melted chocolate for sandwiching biscuits Preheat oven to 180°C Beat margarine with sugar until creamy Sift in flour.15 minutes Cool and sandwich with chocolate CUSTARD BISCUITS 60g icing sugar 60g custard powder 180g margarine 500ml flour Preheat oven to 180°C.

Sift dry ingredients together. Rub in margarine. 55 . then remove from oven and cool Melt the chocolate and coat 18 biscuits with ½ tbs chocolate Lightly press another biscuit over the chocolate Chill in refrigerator until chocolate hardens COFFEE CREAMS 125ml maizena 380ml flour 50ml icing sugar 225g margarine coffee essence to flavour 1ml chocolate colouring Preheat oven to 180°C. knead until smooth and add coffee flavouring.36 balls Place on baking tray and press down with a fork Bake for 15 minutes. nuts and cherries as shown. Cover and refrigerate for 30 minutes. Bake for 10 – 15 minutes or until light brown.NALANI MADURAI . Decorate with melted chocolate. When cool. Roll out thinly on a floured board and cut with biscuit cutter or use a biscuit press. glue together with coffee icing.RECIPES ROMANY CREAMS 125g margarine ¾ cup sugar 1 cup desiccated coconut 2 tbs cocoa 1 cup cake flour 2 tsp baking powder 100g cooking chocolate Pre-heat oven to 180° Cream together margarine and sugar Beat in coconut and cocoa Sift in flour and baking powder Gather the ingredients in a ball of dough Pinch off pieces and roll into +/.

Bake for ±8 minutes. then omit butter cream) BUTTER BISCUITS 250g butter ¾ cup icing sugar 2 Tablespoons oil 281ml flour 93ml maizena Preheat oven to 180°C. Ends of biscuits can also be dipped in chocolate (if so.RECIPES MELTING MOMENTS 250g margarine at room temperature ½ cup icing sugar. 56 .NALANI MADURAI . sandwich with butter cream Sift icing sugar over and place in paper cups to serve Variation: Biscuits could be sandwiched together with chocolate. Add sifted flour and maizena. sifted ½ cup cornflour ½ tsp vanilla essence 2 cups flour butter cream for sandwiching biscuits extra icing sugar for sifting over biscuits Preheat oven to 180°C Cream margarine with icing sugar and cornflour Beat in essence Add flour and mix until it becomes a soft paste-like mixture Scoop the mixture into a large piping bag fitted with a star nozzle Pipe finger lengths onto a baking sheet Bake for +/-15 minutes or until the edges appear lightly browned Remove tray from oven and place on damp tea towel for 10 minutes Lift off biscuits with a spatula When cold. Add oil and mix. Cream margarine and sugar.

eggs and vanilla. Sift flour. maizena and bicarb together. Combine margarine. brown sugar. 57 . Cream mixture with an electric mixer until light and fluffy. Press into a greased 27 x 37cm baking tray and bake for between 20 – 30 minutes or until golden brown. melted Preheat oven to 190°C. Add to dry ingredients and mix well. Using a tablespoon. Press cookies lightly with a fork. sugar. oats and coconut. Bake for 10 – 12 minutes. Melt margarine and mix in syrup. Add chocolate chips and pecans to batter and stir. CRUNCHIES 375ml flour 125ml maizena 5ml bicarbonate of soda 500ml brown sugar 1 litre oats 500ml coconut 300g margarine 25ml syrup Preheat oven to 160°C. Stir dry ingredients (flour and baking soda) into creamed mixture until batter is well blended. Melt chocolate and pipe onto tops of cookies.NALANI MADURAI . Mix in sugar.RECIPES CHOCOLATE CHIP COOKIES 250ml (1 cup) margarine 1 cup sugar ½ cup dark brown sugar 2 eggs 2 teaspoons vanilla extract 2 cups flour 1 teaspoon baking powder 2 cups chocolate chips 1 cup pecans or walnuts. chopped 115g semisweet chocolate. drop cookies 7cm apart onto prepared baking sheet.

Cool on a wire rack.RECIPES Coat with melted chocolate if desired. Add egg and vanilla to creamed mixture alternately with dry ingredients. Dip half the cooking into melted chocolate and sprinkle with chipped pistachio nuts. Add chocolate and stir until melted and mixture is smooth. Press into a greased pie dish. melted Preheat oven to 190°C.NALANI MADURAI . Allow to cool for a few minutes before removing from the tray. Beat margarine and sugar until light and fluffy. Roll out and cut out biscuit shapes or use a biscuit press. Sift dry ingredients together. Chill. Allow to cool. CHOCOLATE COOKIES 120ml margarine 125ml castor sugar 375ml flour 125ml maizena 5ml baking powder 5ml cocoa powder 1 egg. Arrange on a large greased baking tray and bake for 8 – 10 minutes. CHOCOLATE CREAM PIE 150g marshmallows 250ml (1 cup) milk 200g (1 slab) milk chocolate 1 x 200g Romany Creams 75g butter 250ml (1 cup) cream 1 chocolate flake Combine marshmallows and milk in a saucepan. Stir until marshmallows have melted. Mix in melted chocolate and refrigerate for 30 minutes. Crush the romany creams biscuits and stir in the melted butter. beaten 3 drops vanilla essence 30g bitter chocolate. 58 .

one at a time. It will form a smooth ball. Pipe dough in 10cm strips 10cm apart onto baking sheet. Reduce oven temperature to 160°C and bake for 15 more minutes. add eggs. fill with whipped cream. Dough will be quite stiff after eggs have been added. Tips: have baking sheet. Bring to a boil and then stir in butter. stirring quickly with a wooden spoon. add flour.NALANI MADURAI . As liquid boils. room temperature 500ml whipping cream 115g semisweet chocolate. until centres are no longer moist. Allow to cool. Drizzle tops of éclairs with chocolate. piping bag and large star nozzle tip in place before making dough. DREAMY ÉCLAIRS 1 cup flour 1 Tablespoon sugar 1 cup milk 75g butter 5 eggs. Bake for 20 minutes. Remove from heat and allow to cool for 2 – 3 minutes. Split cooled éclair shells in half lengthwise. HUNGARIAN TART 125g margarine 2 Tablespoons castor sugar 1 egg 2 Tablespoons oil ½ teaspoon vanilla essence 2 cups flour 2 teaspoons baking powder Jam 59 . Decorate with flake. Stirring briskly. melted Preheat oven to 205°C. Variation: Dreamy Cream Puffs: pipe dough into round shapes instead of strips. Mix sugar and milk. Keep stirring until it leaves the spoon and no longer sticks to the sides of saucepan. Pour into the prepared crust.RECIPES Whip the cream and fold into cooled chocolate mixture. Beat whipping cream until stiff peaks form. Stir mixture back to a smooth paste after each addition.

Filling 500ml milk 25g butter 3 eggs 100ml castor sugar 30ml flour 40ml maizena 2. MILK TART Crust 50g butter 40ml castor sugar half an egg 150ml flour 50ml maizena 7ml baking powder Preheat oven to 200°C. castor sugar. Whisk in stiffly beaten egg whites and vanilla. maizena and baking powder together and beat into creamed mixture.5ml vanilla essence ground cinnamon Heat milk and add butter. Press into a 25cm greased pie dish. Cream butter and castor sugar until light and fluffy. Remove from heat. Add some of the boiled milk to this mixture and stir well. Sift flour. Beat in egg.RECIPES Bake at 180°C for ±30 minutes.NALANI MADURAI . 60 . Chill. Pour into crust and sprinkle with cinnamon. Beat 1 whole egg and 2 egg yolks. Transfer back to pot and cook slowly until smooth and thick. very thinly. and bake for 10 – 15 minutes until golden brown. flour and maizena together until smooth.

Place on a greased baking sheet. stirring well until it is a good spreading consistency.5ml (¾ cup) sugar 1 egg 10ml vanilla essence Preheat oven to 190°C. Roll out to ±½cm thick and cut into desired shapes. Knead in sifted flour for 10 minutes.RECIPES SHORTBREAD 250g margarine 125ml (½ cup) castor sugar 750ml flour Preheat oven to 160°C. Press into a paper lined baking tray to approximately 1cm thickness. Tip: Shortbread Rounds: oil wooden shortbread mould and dust with castor sugar. Unmould onto a greased baking tray and bake as directed. Add vanilla and sifted dry ingredients and mix to form a stiff dough. Cream butter and gradually add sugar. sugar and egg in a large bowl until creamy. Ice with glace icing made by warming 250ml icing sugar in a saucepan with a few deops of lemon juice. 61 . Cut into fingers while still warm and sprinkle with castor sugar.5g butter 312. CHRISTMAS COOKIES 500ml (2 cups) flour 187. Prick surface well with a fork. Cream the butter. Press shortbread dough into could firmly. Bake for 8 – 10 minutes or until lightly browned on the edges. Beat until light and fluffy. Remove to cooling racks with a spatula and cool before decorating. Sift the flour. Bake for ±60 minutes or until the shortbread colours lightly.NALANI MADURAI . Wrap in plastic and chill until firm.

In a food processor: Place the cake flour. Bake for about 10 minutes or till the pastry just begins to brown. before baking. SHORTCRUST PASTRY 480 g cake flour 2 ml salt 60 ml castor sugar 400 g Lurpak butter 50 ml ice water 15 ml lemon juice Preheat the oven to 200ºC. Pulse the mixture until it resembles breadcrumbs. Spray small tartlet tins with non-stick spray and place them on a baking sheet.RECIPES Tip: if you want to hang the cookies from the tree. Cool the tartlet shells before carefully removing from the tin. Cool completely and store in an airtight container till needed. 62 . salt and sugar in the bowl of the food processor. Makes 50 small tartlet shells. Reverse the dough onto the rolling pin and unroll over the tartlets tins. Gently press the dough into each tin and chill once more for about 15 minutes. make a hold in the dough. Put the mixture in a mixing bowl and shape lightly into a ball. Neatly cut the edges and gently prick the bottom of the pastry shells with a fork. using a plain nozzle. Gently flatten the pastry with the back of a spoon if air bubbles have formed. Cover with plastic wrap and chill for 30-60 minutes in the fridge On a floured surface.NALANI MADURAI . Cut the butter into small pieces and add. Add small quantities of the water at a time and pulse until just blended. roll out the dough till 5 mm thick.

Press lightly togther. but not sticky. Add enough water to form a dough which is soft. Mix with a knife until dough starts coming together.RECIPES SHORTCRUST PASTRY 250 g cake flour 1 ml salt 150 g Lurpak butter 45 ml iced water (approximately) Sift flour and salt into a bowl. Bake blind and use as needed. Rub mixture using your fingertips until it resembles fine crumbs. Grate butter and mix with cream. Sift dry ingredients again into butter mixture and cut in using a round bladed knife to form a stiff dough. Make a well in the centre and add water. Makes 1 x 22 cm pie crust. Add cold butter and cut into smaller pieces using a pastry cutter or two knives. wrap and chill until firm. JAM TARTLETS 250ml (1 cup) flour 2ml (¼ teaspoon) salt 85g butter 85ml sour cream Jam Preheat oven to 200°C. Cover with cling film and refrigerate for 30 minutes. Work dough lightly with your hands to form a ball. using a pastry cutter. 63 . Sift the dry ingredients together.NALANI MADURAI . Lift your hands to aerate the mixture. Roll out and cut into rounds.

1 can Nestle Condensed Milk and ¼ cup water. 1 teaspoon vanilla essence. Pour into a lightly greased square baking tin and allow to cool completely before cutting into squares. 4 tablespoons butter. Bake for 12 – 15 minutes or until pastry is lightly coloured. stirring occasionally so that the mixture does not burn. then add whipped cream. remove from the heat and beat until thick. Turn up the heat to medium and allow the mixture to cook for 10 minutes. Decorate with piped cream and fresh mint leaves. Tip: do not overfill the pastry cases with ham as the jam will run out and burn in the oven.NALANI MADURAI . When the mixture turns a light caramel colour. Melt on a low heat and stirring constantly. MINT CHOCOLATE DELIGHT 1 packet tennis biscuit crushed 1 teaspoon butter. Allow to cool. 64 . bring to the boil.RECIPES Line greased patty/muffin tins and fill each pastry base with 5ml jam. Line a flan dish with crushed biscuit mixture and press down well. Fill with chocolate filling and allow to set. FUDGE 450g sugar 4 tablespoons butter 1 teaspoon vanilla essence 1 can Nestlé condensed milk ¼ cup water In a heavy bottom saucepan place 450g sugar. melted Filling 1 packet marshmallows 1 bar mint chocolate ½ cup milk ½ pint cream Melt chocolate bar and marshmallows with milk.

RECIPES Decorate with melted chocolate. Leave for a few hours to dry and then sift. Set in casserole. Mix icing sugar. Store in an airtight container. Allow to cool. BURFEE 1 500g Nespray 1 small tin Nestle cream Add to above: 2 Tablespoons icing sugar 2 Tablespoons ghee/butter ¼ teaspoon elachi powder handful of almonds Add syrup of: 1¼ cup sugar 1 cup water few drops rose essence Mix nespray and nestle cream together. 65 . butter and elachi powder together. Add syrup a little at a time to above mixture. Knead like dough. Add almonds on top. Add to nespray mixture.NALANI MADURAI .

Serve with chocolate ice cream and top with a sprinkling of peppermint chocolate. 66 . Makes 350ml. chilled 15ml (1 tablespoon) castor sugar 3ml (generous ½ teaspoon) vanilla essence 30ml (2 tablespoons) crumbled peppermint chocolate bar Whip the cream until stiff. Chop the remaining ingredients and mix with the ice cream.RECIPES ICE CREAM SAUCES CARAMEL SAUCE 15ml (1 tablespoon) butter 60g milk chocolate 1 tin (397g) condensed milk Melt the butter and chocolate.NALANI MADURAI . PEPPERMINT CREAM 250ml cream. Serves 6. Serve with vanilla ice cream. CHOCOLATE ICE CREAM 2 litres chocolate ice cream 1 can condensed milk 2 large Crunchies 4 x 44g Bar Ones 146g Whispers Mix the ice cream and condensed milk. Pour into a freezer container and freeze until hard. add the castor sugar and vanilla essence and stir in the chocolate. Add the condensed milk and mix.

Pour into a tall glass. Sprinkle with Hot Chocolate or Chocolate Nesquik. ice cream and milk into a liquidizer and mix for 2 – 3 minutes.RECIPES CREAMY CHOCOLATE MILKSHAKE 40 – 60ml (±¼ cup) Nestle Treat – Chocolate or Caramel 3 scoops Vanilla Ice Cream 125ml (½ cup) milk 30ml (2 Tablespoons) Hot Chocolate or Chocolate Nesquik Place Nestle Treat. immediately. Serve 67 .NALANI MADURAI .

this allows for the hot air that escapes when the oven door is opened. the cake will have a coarse texture Cake tins should be placed as close to the centre of the oven as possible. Allow the pastry to "rest" in the fridge before baking. Cakes should stand for ±15 minutes before removing from the pan. Turn the oven to the correct temperature once the cake is in the oven. Self-raising flour can be substituted with cake flour and baking powder: raising flour = 250ml cake flour + 7ml baking powder. test by pressing the centre of the cake with a fingertip – if the cake springs back it is baked. The cooling period allows the centre of the cake to become firm. Adjust the oven racks to the correct height: small cakes/biscuits . cakes/loaves – the middle shelf and large/rich fruit cakes – one below the above the middle. Dip spoons used for measuring syrup or honey in boiling water or grease lightly.NALANI MADURAI . When making pastry. the cake is baked. if the cake cannot be baked immediately. 250ml self- Cakes should be baked as soon after mixing as possible. unless otherwise stated: soft margarine/butter facilitates easy creaming and room temperature eggs beat up to a greater volume. When two cakes are being baked at the same time. Use ingredients at room temperature. To test to see if a cake is baked: for sponge cakes. Bake in a hot oven. test by using a clean ckewer – if the inserted skewer comes out clean and not sticky. there should be enough space between the tins for even circulation of hot air between them.RECIPES BAKING TIPS: Preheat the oven 5 – 10 degrees higher than stated. If the unbaked mixture is left standing too long. However. facilitates easy pouring This 68 . always have the ingredients as cold as possible. place the mixture in the pans in the fridge until they can be baked. for heavier type cakes.

electric beater or whisk.broad beans Scallion . Fold in: to lightly incorporate ingredients. Rub in: to mix fat and flour together with the fingertips.white fat Parchment paper . making it light and smooth.NALANI MADURAI . Cream: to soften and blend an ingredient (eg butter) or a mixture of ingredients (eg butter and sugar) until the soft consistency of cream is obtained. Whisk: to beat rapidly to incorporate air. All-purpose flour . until the mixture resembles bread crumbs.greaseproof paper used for baking 69 . with defintive folding movements – not stirring. term used where raising agent has been added to the mixture.spring onions Shortening . usually with a rotary beater. Prove: to allow to rise in a warm place.icing sugar Java beans .plain cake flour Confectioner's sugar . Blend: to mix ingredients together thoroughly. rotary beater or electric beater. to incorporate air into mixture.RECIPES BAKING TERMS Beat: to mix briskly with a spoon.

RECIPES SUBSTITUTING INGREDIENTS Baking powder Butter Butter or margarine. melted Chocolate (unsweetened) Cornflour Cream of tartar Egg Lemon juice Self raising flour Self raising flour (Sealevel) Sour milk or sour cream Sugar Yoghurt 20 ml 120 g 250 ml 30 g 15 ml 5 ml 1 whole 5 ml 250 ml 250 ml 250 ml 250 ml 250 ml 10 ml cream of tartar + 5 ml bicarbonate of soda 120 ml cooking oil 250 ml cooking oil 50-60 ml cocoa + 10 ml butter 30 ml cake flour 15 ml lemon juice or vinegar or 3 ml tartaric acid 30 ml water + 3 ml baking powder or 1 egg white + 10 ml cooking oil 3 ml vinegar 250 ml cake flour + 5 ml baking powder 250 ml cake flour + 7 ml baking powder 250 ml milk plus 20 ml lemon juice or 15 ml vinegar 200 ml golden syrup or honey 250 ml buttermilk or sour cream 70 .NALANI MADURAI .

When the oven is cooled off. Then wipe clean with liquid cleaner. cover with wet paper towels. Clean your thermos by adding a few tablespoons of baking soda and filling with warm water. Pots and Pans: To clean copper pots fill a spray bottle with vinegar and 3 tablespoons of salt. then clean with a damp sponge. let it stand for a few hours. Blenders & such: Fill the container halfway with hot water and a couple of drops of dish detergent. Oven: To clean up spills. Refrigerator: To eliminate smelly odors keep an open box of baking soda (most everyone knows that) or a piece of cotton dipped in vanilla extract in your fridge. 71 . sprinkle immediately with salt. OR sprinkle with automatic dishwashing powder. let stand for a while. than rub clean. Loosen dirt with a toothbrush and run a paper towel through the cutting assembly. Dry thoroughly to avoid spots. Let stand for 3 hours. Let stand for 30 minutes. Treat rust marks by rubbing with lighter fluid.RECIPES HOUSEHOLD TIPS The Kitchen Washing Machine: When cleaning your washing machine. brush away the burnt on food with a damp sponge. Spray on copper. For odors. Electrical can opener. rinse and dry. cover with paper towels saturated in bleach. After normal use wipe with a damp cloth and dry with a soft cloth. take out the soap dispenser and soak in warm water. Let stand: rinse thoroughly. wipe with a solution of ammonia and water or dish detergent and water. then rinse thoroughly with cool water. To prevent mildew wipe down the sides occasionally with white vinegar. To clean underneath the fridge tie a sock around the of a yardstick and go at it. then lift the burned food right out the pan. Then spray with non-stick vegetable spray. Brush the crevices with a toothbrush and rinse under running water. sprinkle baking soda in the bottom and let it stand overnight.NALANI MADURAI . Sink: For a shiny white sink. To deep clean. Dishwasher: Dip a damp rag in baking soda to clean up any inside spots. sprinkle pots liberally with baking soda and add just enough water to moisten. Cover and blend. Stainless steel sink: You can make them really shine with club soda and white vinegar. For burnt on stains.

of baking soda or salt. clean aroma in the bathroom.NALANI MADURAI . It floods the room with scent when the light is turned on. This way you can tell which side has the streaks. To create a fresh. The Bathroom Shower: To wash a shower curtain. fill the top one with cold water and dip the bottom one in the hot water. Quickly remove food that is stuck in casserole dish by filling it with boiling water and 2 Tbs. Miscellaneous Rubber spatula: Trim off the tattered edges for a few more uses. Scratches on glassware will disappear if you polish them with toothpaste. toss a sheet of fabric softener in the wastebasket. Fill the washing machine with warm water and two larger towels. flush to wet sides and apply a paste of borax and lemon juice. put a towel in the sink to cushion the pieces. Then wash. Windows and walls: Use vertical strokes when washing outside windows and horizontal for the inside windows. soak in salt water before hanging for the first time. When 2 glasses are stuck together. Hang immediately and wrinkles will disappear when completely dry. They will dry to fast and probably streak. A toothbrush and any spray cleaner works wonders on shower door runners. Or add a bit of perfume on the light bulb. gets ANY stain out. Straight vinegar will get outside windows really clean. Wait 5 minutes the sweep it right up! Steel wool pads won't get rusty if you throw them in a plastic bag and store in the freezer. Add ½ cup each of detergent and baking soda. Also Lime-Away it truly best toilet and tub cleaner. Fixture cleaners: For chrome faucets or fixtures try rubbing alcohol for super shine. To prevent mildew from forming on new shower curtains. 72 . adding 1 cup white vinegar to rinse cycle. then scrub. Toilet: To remove rings. Broken egg on the floor: Douse it with salt. wipe with rubbing alcohol. Do not spin dry or wash vinegar out. Let it sit for 2 hours. Don't wash windows on a sunny day. Miscellaneous: To remove hairspray film from mirrors.RECIPES Glassware and dishes: Before washing crystal or fine china.

Crayon: Rub lightly with a dry. For cracking plaster. Wallpaper. 73 . Run through an entire cycle. Wash thoroughly and rinse. which is effective in the removal of stains. OR pour hydrogen peroxide on the stain and watch it bubble away. The grease stain remedy above may also work on lipstick. rub into grease spot until disappears. rub petroleum jelly in the area and wash as usual. soap filled sheet wool pad. Dry in the sun. Grease Stains: Sprinkle any kind of absorbent powder on it. Blood: Cover stain with meat tenderizer. Laundry: Your best bet is to start with a clean washing machine. Add cool water to from a paste. Launder as usual. Apply baby powder to clean powder puff. A paste of vinegar and baking soda will remove dirt and mildew from clothes. Let stand 15 to 30 minutes. Lipstick: Blot off as much as you can then rub in a little ammonia (test an unnoticeable area of the fabric first!) Wash in soapy water. mix Elmer's glue and baking soda into paste. Red Wine: Pour salt on the spill immediately and it will absorb the wine. Mildew: Dampen with lemon juice and salt. If it's an older stain. Wash in hot suds. Clean marks with a paste of cornstarch and water. Walls: For an all purpose cleaner for painted walls. ½ cup vinegar and ¼ cup baking soda with 1 gallon warm water. Wear rubber gloves. then sponge off with cool water. Grass: Sponge with denatured alcohol before washing. The washing powder contains borax. The vinegar cleans the hoses and cleans away soap scum. mix 1 cup ammonia. Apply to spot. Ice Pops or Jell-O/Gelatin: Try pouring table salt on the area or neutralize with a mild ammonia/water solution as soon as possible.NALANI MADURAI . Rub into crack with fingers. let dry.RECIPES Blinds or shades: Clean Venetian or mini blinds by saturating a cloth with rubbing alcohol and wrapping it around a rubber spatula to clean both a bottom and a top slat at the same time. Launder as you normally would or make a paste of vinegar and washing powder used in washing machines. so fill the washer with warm water and pour in a gallon of distilled vinegar. brush off and repeat if necessary.

then stuff the holes with sack or cloth dipped in paraffin. apply a laundry pretreatment and air dry so remaining stain doesn't set. Coffee Stains: Blot as much as possible with a cloth or sponge with water.NALANI MADURAI . a tablespoon of sugar and a tablespoon of vinegar. You can also buy a trap mat from a hardware store. For dryclean only articles. Cockroaches: Try mixing equal portions of bicarbonate of soda and borax and then sprinkle in crevices. On washable fabric. Ants in the home: Try to locate the antheap or the holes that the ants come from. apply drops of regular white vinegar to spot. Mix together icing sugar and borax. 74 . The sweetness of the sugar will attract the ants and the borax will kill them. To make flowers last longer: Mix up a combination of the following: some Jik. and sprinkle into crevices and corners.RECIPES Ink Stains: Coat with a hair spray containing alcohol and launder as usual. Cockroaches are attracted to the glue on it.

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