Ingredients:
Cauliflowers 800 gm/ 2 small flowers
Chaat masala 20 gm/4 tsp
Cooking oil 30 ml/2 tbs
Cucumber, sliced 1
Gram flour (besan) 60 gm/4 tbs
Lemon 2
Oil to fry
Red chilli powder 10 gm/2 tsp
Salt to taste
Tomato wedges 8
Method:
Break the cauliflower into florets, wash thoroughly then dry. Marinade the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes. Make a smooth batter of the gram flour with 120 ml/ ½ cup water. Season with salt and red chilli powder. Heat oil in a frying pan. Dip the florets into the batter and fry in the hot oil over a low flame. Remove. Once the florets are cool, cut into pieces. Put on skewers and roast in a tandoor for 5-6 minutes till golden brown or roast in a preheated oven at 275 ºF for 10 minutes. Baste with oil while roasting.
Time: Preparation: 45 minutes, Cooking: 20 minutes
To Serve: Remove from skewers and serve with sliced cucumber and tomato wedges.
Ingredients:
1 cucumber, peeled & cut in pieces
1 onion, thinly sliced
1 tin pineapple
1 capsicum, thinly sliced
3 tomatoes, cut into wedges
4 tbsp vinegar
1/2 cup water
1/4 cup light brown sugar
Salt to taste
Method:
Mix cucumber, onion and salt well.
Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges.
Heat vinegar, water and sugar until the sugar dissolve.
Remove from heat and cool. Pour this mixture over the fruits and vegetables.
Cover and chill.
Indregients:
1 1/2 cups dried pinto beans
1 1/2 cups dried kidney beans
1 1/2 cups dry great Northern beans
14 cups water
1/2 pound salt pork, cut into 1/8″ strips
1 large onion, chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar, packed
3 cups water
3 teaspoons dry mustard
3 tablespoons molasses
11/2 teaspoon salt
1/2 pound bacon, chopped
3 cloves garlic, minced
Method:
Pick over and wash dried beans. Rinse well, drain. Combine beans and water in a large Dutch oven or cast-iron pot. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand one hour. Drain and return beans to Dutch oven.
Stir in remaining ingredients, leaving salt pork near top. Cover and bake at 300° for three hours. Uncover, and bake an additional 30 minutes or until beans are tender.
