SIMPLE PANCAKES FOR SHROVE TUESDAY

Shrove Tuesday or Pancake Day

Shrove Tuesday is celebrated the day before Ash Wednesday, i.e. the day before the commencement of the season of Lent leading up to Easter Sunday. Shrove Tuesday always falls 47 days before Easter Sunday, so the date varies from year to year. The name Shrove comes from the old English word "shrive" which means “to confess”. In the Middle Ages, people used to go to confession and confess their sins on Shrove Tuesday, so that they were forgiven before the season of Lent began on Ash Wednesday.
Lent is a time of fast and abstinence and of making sacrifices and giving things up. The Church liturgy laid much emphasis on eating very plain food and refraining from food that would give pleasure during the period of lent. In many cultures, this meant no meat, dairy, or eggs. So in earlier times, Shrove Tuesday became the last chance for people to indulge themselves in good food on the Tuesday before Ash Wednesday and to make use of the items of foods that were not allowed during Lent.
In the United Kingdom and Ireland, Shrove Tuesday is more commonly known as Pancake Tuesday or Pancake Day, as it is customary to eat PANCAKES on this day. Pancakes thus became associated with the day preceding Lent, because it was a way to use up all the rich foodstuffs in the house such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent began.
SIMPLE PAN CAKES
Serves 2 Preparation time 30 minutes
1cup flour (maida)
2 eggs beaten well
2 tablespoons sugar
½ teaspoon vanilla essence
1 tablespoon butter or ghee
½ teaspoon salt
¼ teaspoon baking powder
1cup milk
Mix all the ingredients together to get a thin smooth batter without lumps. Heat a non- stick frying pan. When hot wipe all over with a piece of cloth dipped in a little oil. Pour a ladle of batter in the pan with a swirling motion and then shake the pan so that the entire pan is covered. Cook on both sides and remove. Serve hot with Jam or honey.
For Pan Rolls make the pancakes as above. Place a spoon of cooked mince, sweetened grated coconut or any vegetable side dish in the middle then roll them up. Serve hot.
For Fruit Pan cakes, add finely chopped fruit such as pineapple, banana, apple, etc., to the batter and make the pancakes as above.

Household Tips – The Kitchen

The Kitchen is the most important room of your household as it is the most used room and remains busy all the time with the mess of cooking, eating, storing and serving food etc. The cleanliness of this very busy place is that more important as it is directly linked to the health of people in your house.


When the kitchen is not cleaned for a long time or bacteria and germs take centre stage in it. These germs enter human being through cooking and eating in the dirty kitchen. It is always better to clean the cooking range, the slabs, utensils and wash basin after cooking every meal. If you cannot clean your entire kitchen every day for some reason, try to clean it atleast every alternate day. If the cooking range or gas stove and slabs are wiped clean with a wet cloth after cooking everyday, the less chances of bacteria and germs in your kitchen. Wash your kitchen floor regularly with soap and water to which a little disinfectant is added. This way you will have a neat and clean kitchen every time you come in to cook some food.

Apart from the cooking range, gas stove and sink that need to be kept clean, the other appliances in your kitchen such as the refrigerator, microwave oven, the mixie etc also need to be cleaned on a regular basis. Kitchen cupboards, cabinets and shelves need to be cleaned and dusted on a monthly basis. Containers containing the various ingredients also need to cleaned regularly and old powders and condiments that have passed their expiry should be disposed off. Wash the cutting Board and Knife as soon as the cutting is done.

The dust bin / garbage pail should be kept under the kitchen sink and closed with the lid to discourage flies. All vessels containing food should be kept closed to avoid dust, flies, insects or even lizards falling into it. Spray the kitchen regularly especially near the sink and other outlets to discourage cockroaches. All exposed leftovers and stale foods should be disposed off.

Keeping your kitchen safe is also just as important as keeping it clean. Ensure that the gas cylinder value closed after cooking is done. Matchsticks used for lighting the gas should be completely put out before throwing them in the dustbin. A small metal ashtray or a tin could be kept in the kitchen for this purpose. Avoid shelves containing kitchen ingredients and condiments above the gas range so as to prevent any untoward accident while stretching over the gas flame to reach them. Most of all avoid keeping the gas oven on the floor especially when there are children in the house.

SAUSAGES… Appetizer or a Quick-and-easy Meal? - BANGALORE PEPPER SAUSAGES

The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.

The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways. The less tender cuts and organ meats are ground, spiced and made into delicious sausages.
There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.

RECIPE FOR BANGALORE PEPPER SAUSAGES
Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages

Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.

BRINJAL AND TOMATO SIDE DISH

Serves 6 Preparation Time 45 minutes


Ingredients
¼ kg long brinjals (either green or purple) cut into big pieces (soak in water),
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon garam masala powder / all spice powder,
2 tablespoon chopped coriander leaves,
2 tablespoons oil, salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while. Add the tomatoes, garlic paste and ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the cut brinjals and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis

BEANS FOOGATH

Green Beans or String Beans are low in fat and are an excellent source of fibre, protein, folic acid, iron, phosphorus, magnesium and carbohydrates. The rich fibre content found   in beans help in lowering cholesterol and blood sugar. They are highly recommended for diabetic patients. Green beans are also a very good source of vitamin K, which plays an important role in bone health and the prevention of osteoporosis.

BEANS FOOGATH

Serves 6 Preparation time 35 minutes
Ingredients:
300 grams chopped string beans, 1 onion chopped finely, 1teaspoon mustard seeds, 3 green chillies chopped finely, 1 teaspoon chopped ginger, ½ teaspoon turmeric powder, 2 tablespoon cooking oil, 2 table-spoons grated coconut, 4 or 5 curry leaves, Salt to taste

Heat oil in a suitable pan and add the mustard seeds. When they begin to splutter add the curry leaves, chopped onions, chopped green chillies and ginger. Fry lightly for a few minutes. Add the chopped beans and salt and mix well. Add ½ cup of water and cook covered on low heat till the beans are tender but firm and the water evaporates. Mix in the grated coconut. Serve as a side dish.

ALMORTH (MIXED MEAT AND VEGETABLE STEW)

This dish is a kind of stew made with a combination of meat, chicken, pork and vegetables. It’s a very old Anglo-Indian recipe. However, any combination of meat could be used as per personal preference. The same recipe could be used with chicken only.

This Stew was a must have for Christmas Breakfast in almost all Anglo-Indian Homes in the olden days and was eaten with bread or rolls.
Ingredients
¼ kg Beef
¼ kg mutton / lamb
½ kg chicken
¼ kg pork
A few carrots and beans chopped into medium size pieces (or any other English vegetables)
3 potatoes peeled and cut into quarters
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons pepper powder
1 teaspoon coriander powder
4 dry red chillies broken into pieces
2 teaspoons chopped garlic
2 pieces cinnamon
5 cloves
3 onions sliced
2 tomatoes chopped
2 tablespoons chopped mint
3 tablespoons oil
Salt to taste
2 tablespoons coconut paste
2 tablespoons vinegar
Cut the meat, chicken and pork into small pieces. Heat oil in a pressure cooker or a suitable vessel and add the onions, cinnamon, cloves and chopped garlic. Fry till the onions turn golden brown. Add the mutton, beef, chicken and pork also the chillie powder, turmeric powder, pepper powder, salt and tomatoes and mix well. Fry till the tomatoes turn to pulp. Add the broken dry red chillies, mint and the coconut paste and mix well. Add sufficient water and pressure cook for 10 minutes ( 6 to 8 whistles). Turn off the heat. Open the cooker when the pressure dies down and add the chopped vegetables and vinegar and simmer on low heat till the vegetables are cooked and the gravy is thick.

COCONUT SWEETS (BARFI)

2 cups scraped coconut
2 ½ cups sugar
1 cup milk
1 teaspoon butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)
Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence, ghee or butter and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into shapes.

HOME MADE TOMATO JAM

1 kg firm just ripe tomatoes


1 kg sugar

2 tablespoons lime juice

1 teaspoon lemon or orange peel

3 sticks cinnamon

4 cloves



Blanch the tomatoes in hot water and remove the skins. Cut into quarters and simmer together with the sugar, cinnamon, cloves, lime juice and lemon / orange peel till the mixture thickens. Cool and store

RICH PLUM CAKE

300 grams Plain Flour / Maida
300 grams brown Sugar
100 grams powdered white sugar
3 Eggs beaten
2 teaspoons vanilla essence
300 grams butter
1 teaspoon nutmeg powder
1 teaspoon cinnamon powder

3 tablespoons date syrup
300 grams dried fruit
50 grams orange /lemon peel
250 ml Rum or Brandy
Soak the dried fruit and orange / lemon peel in Rum or Brandy for about 1month.
Just before using, strain and mix in 3 tablespoons of flour to it. Keep aside.Cream the butter, sugar and brown sugar well. Add the beaten eggs, date syrup and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and cinnamon powder and mix well Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tin or dish and bake in a slow oven for about 40 to 45 minutes. Remove from the oven when done and set aside to cool. (Ice this cake only when completely cold)

COCONUT SWEETS

COCONUT SWEETS
2 cups scraped coconut
2 ½ cups sugar
1 cup milk
1 teaspoon butter or ghee
½ teaspoon vanilla essence
½ teaspoon food colouring (pink or green)

Take a thick -bottomed vessel and heat the sugar and ¼ cup water on high heat. When the sugar melts, add the cocoanut, vanilla essence, ghee or butter and the milk. Cook on medium or low heat till the mixture thickens and leaves the sides of the vessel. Drop a teaspoon of the mixture in a cup of water and if it forms a ball when rolled between the fingers, the right consistency is reached. Grease a flat plate well and pour the mixture on to it. Cool and cut into shapes.

CHRISTMAS GOODIES

SPECIAL STEAMED CHRISTMAS PLUM PUDDING
Serves 6 Preparation time 1 hour
Ingredients

200 grams fresh bread crumbs
200 grams butter
2 teaspoons instant coffee (Nescafe or Bru)
2 teaspoons golden or date syrup
½ teaspoon baking powder
2 eggs beaten well
¼ cup rum
1 teaspoon ground cinnamon and cloves
¼ teaspoon ground nutmeg
100 grams raisins
100 grams chopped sultanas
100 grams mixed peel
½ teaspoon salt
100 grams sugar

Cream the butter and sugar together then add the eggs and mix well. Gradually add all the other ingredients and mix well. Grease a Pudding Mould or any suitable bowl with butter. Pour the pudding mixture into it then steam the pudding for about 1 hour on low heat till it is firm to touch Note: This pudding can be made in advance and refrigerated till required. Steam for 10 minute or microwave for 3 minutes before serving. For a more exotic taste, when still warm make a few small holes all over the pudding and pour about 6 tablespoons of rum over it.


CHRISTMAS FRUIT MINCE PIES
Serves 6 Preparation time 1 hour
Ingredients

200 grams flour / maida
2 eggs beaten
150 grams powdered sugar
1 teaspoon cinnamon powder
250 grams chopped dry fruits soaked in a little rum before hand
150 grams butter
½ teaspoon baking powder

Sieve the flour with the baking powder. Cream butter and sugar till creamy and fluffy. Add the eggs then mix with the flour. Knead to a smooth batter. Roll out the dough and cut out circles. Line a few pie shells with this. Fill each one with the marinated dry fruit and seal with another layer of the dough. Prick on top with a toothpick. Bake the pies in a moderate oven for about 20 minutes.