Eggplant Curry

Working on Aubrey style curries

Basic spices used
Tumeric powder
Dill seed
Cumin powder
Cardomon seeds
Curry pincher leaves
Cayenne pepper powder to taste
Ginger powder (but not for eggplant)

Garlic and onions chopped -sauted in oil, add the spices to season the onions, then after add the meat or veggies

also add tomato paste and coconut milk and lemon juice
+ salt of course

White potato curry add fenugreek seeds and delete cumin and ginger

February 15, 2016
Aubrey would normally deep fry eggplant first- but = very oily curry

1 cup of onion diced
4 cloves garlic
7 Tbsp oil
Sautee and add spices
6 cardomen seeds
4 tsp cumin
3 tsp tumeric
3 tsp dill seed
6 curry pincher leaves
1/4 tsp red cayenne powder
2 red whole dry red cayenne
2 whole dry yellow cayenne

2 pkgs of Asian eggplant - 3 1/4 lb total add a little at at time, chopped

added 4 medium tomatoes diced
1 tsp salt or to taste
stir to get the oil distributed
cook at medium to low heat - with lid on- to steam- adds liquid from veggies
2 Tbsp Cocount milk
1 Tbsp Real lemon
Lower to simmer until eggplant is all cooked

1487 calories for total dish
makes about 12 cups @125 calories each
mainly from oil -866, eggplant- 354, tomatoes 81, coconut oil 56, onions 64, tumeric 23, minor amounts from rest

Titer Cabbage

Ingredients:
Cabbage, red, fresh, 8 cup, chopped 
Onions, raw, 2 cup, chopped 
Mushrooms, fresh, 1 cup, pieces or slices 
Garlic, 2 cloves
*Canola Oil, 1 tbsp 
*Kikkoman Soy Sauce, 4 tbsp
Granulated Sugar, 2 tsp 
Egg, fresh, 4 large 


from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2002600


Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 105.4
• Total Fat: 4.5 g
• Cholesterol: 92.5 mg
• Sodium: 520.7 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 2.7 g
• Protein: 6.2 g

Dosai by Roseanne

2 cups Jasmine rice
1 cup white dahl
1 Tbsp fenugreek seed (uluhal)

Soak all together for 4 or 5 hours. blend together to relatively smooth batter. Add salt to taste. Cook

Thosay

1 lb Vrad flour
1 pkt Fleishman's Yeast
1 tsp heaped salt
1 tsp sugar

Method
Mix yeast and sugar in 1/2 cup warm water, leave 10 minutes
Pour into Vrad flour. Add enough warm water to make a very soft dough. Cover and leave til morning. Thin with lukewarm water to consistency of pancake batter. Pour onto greased frying pan and fry

Sambol

2 green chilies
2 medium onions
2 or 3 curry leaves
1 coconut grated
Juice of one lemon
1 tsp chili powder (cayenne)
2 tsp paprika
3/4 to 1 cup water
blend all ingredients to soupy consistency

Pattie Pastry

2 cups flour
1 egg yolk
salt
2 Tbsp margarine
a little warm water to make nice pastry
Knead well and roll out

======================
From the cooking school binder
Maam's Pattie Pastry

2 cups flour
2 egg  yolk
salt
1/4 cup margaine
up to 1/2 cup warm water
Mix well

Filling: potato, carrot, celery, onion, tomato paste, cumin, garlic, salt, saffron

Hoppers

1 cup flour
1/4 tsp sugar
2 rounded tsp baking powder
1 rounded Tbsp bread crumbs
1 cup coconut milk
1 cup milk
1 tsp baking powder
salt to taste

Sweet & sour sauce

Recipe below for recipe with and without vinegar

no vinegar recipe

2 cups tomato juice
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
Accent (optional)
Garlic
thicken with 2 Tbsp cornstarch
Pour hot sauce into cornstarch

============================
2 cups tomato juice
1 cup apple juice
3 Tbsp lemon juice
1 Tbsp brown sugar
salt
garli
(probably needs corn starch also)

Original Sweet and Sour Recipe
Sweet and sour sauce

1/3 cup vinegar

2/3 cup water

½ cup sugar

3 Tbsp ketchup (for colour)

¾ tsp salt



Heat all ingredients bring to a boil

Stir in 2 Tbsp corn starch and 4 Tbsp water

Sri Lanka Curried Chicken

according to Aubrey
Ingredients
3 chicken legs
1 large onion sliced
1 tsp tomato paste
1/2 tsp paprika
1/8 teaspoon garlic powder
1 tsp cummin seed powder
1 sprig celer
1/3 cup milk
salt to taste
sufficient water to cover the chicken
2 Tbsp Mazola oil
1/2 tsp Cayenne chili powder (if desired)

Method
Cut each chicken leg into two pieces, wash and drain. Put the oil in a pan over moderate heat and fry the onions till transparent. Mix the paprika, garlic and cummin seed powder in a cup with a little water to form a paste. Fry this in the oil and then add the tomato paste and stir well. Add the pieces of chicken and the celery and stir till all the pieces are coated with the paste. Now add enough water to almost cover the pieces of chicken. Add the salt and cook til the chicken is tender and the gravy is thick. Add milk and as soon as it comes to a boil, take it off the stove.

Red Thai Sauss

Sweet and sour chicken balls (vege)

Same wok
3 cans tenderbits cut into thirds
Use a bit higher heat 5.5

Batter recipe
see tempura batter recipe- added baking powder - 1 teaspoon per recipe
Used corn meal instead of corn flour.
http://adventurouscuisine.blogspot.ca/2015/01/tempura.html

Kamaboko revised December 2014

IFor NewYears modified the original recipe
see http://adventurouscuisine.blogspot.ca/2012/01/kamaboko-by-amy_1.html

replaced gluten with Cedar Lake Vege-Tuna

January 1 , 2016- vegetarian tuna should found to finer piecing

Cooking note- used big wok on stove- set to No 5

Sweet and sour sauce

Sweet and sour sauce

1/3 cup vinegar

2/3 cup water

½ cup sugar

3 Tbsp ketchup (for colour)

¾ tsp salt



Heat all ingredients bring to a boil

Stir in 2 Tbsp corn starch and 4 Tbsp water


From 2007 files - these instructions

Preparation: Mix the vinegar, water, sugar, ketchup and salt together and bring to a boil. Mix together the cornstarch and water. Add to other ingredients and stir to thicken. If desired, you can add pepper cut into chunks or pineapples after adding the cornstarch. For a thicker sauce, double the cornstarch while keeping the water constant.

Notes: original recipe had all vinegar, no water. And ¾ cup sugar. Have cut the vinegar by 2/3 and the sugar by 1/3 Also had note to add food colouring if a really RED sauce was desired

Kamaboko by Amy revised December 2019 also Audrey

Kamaboko - See 2019 revision below


Vegetarian by Bachan

10-12 cups ground gluten/onion
3-4 medium carrots, grated
½ cup sesame seeds
1 tsp salt
1 tsp vegetarian chicken soup mix (used as seasoning)
1 tsp garlic powder
¼ to ½ cup sugar
3-4 eggs
1 cup flour

Mix all ingredients, shape into pointed ovals and deep fry

======.        =====///
Recipe found in Dave’s file- Audrey

1 batch gluten - grind with the onions
2 onions
3 or 4 shredded carrots
1/2 cup sesame seeds
2 tsp salt
2 tsp chicken seasoning
1 tsp Garlic
1 cup flour
1/2 cup sugar
1 cup bread crumbs
4 eggs
Mix together and form into small logs and deep fry until brown
===============
December 2019
did 1.5 recipes (compared to above) got 260 deep fried and 60 air fried

11 cups ground gluten
4 cups cedar lake frozen fish finely ground if available or add 4 additional cups ground gluten
5  medium onions finely chopped or ground
6 medium carrots, grated finely or ground
8-10 cloves garlic finely chopped or ground
3/4 cup sesame seeds(preferably white)
3 Tbsp vegetarian chicken soup mix (used as seasoning)
3/4 cup sugar
8 eggs
1 cup flour
2 cups seasoned bread crumbs

Mix all ingredients, shape into pointed ovals and deep fry

Tempura Batter and Chicken Ball Batter

From handwritten recipe

3 cups white flour
1 cup rice flour
1 tsp salt
2 tbsp baking powder
2 tbsp egg replacer
2 1/2 cup water for chicken balls or 3 cups water for tempura batter (can be a little thinner)

From Cooking school book Non-vegan
Sweet and Sour Chicken Batter
1 cup all purpose flour
1/2 cup corn meal
1/4 tsp salt
2 tsp baking powder
1 cup milk
1 egg or ( 1 1/4 cup milk and no egg)

Mulligatawny Soup by Gerry

Mulligatawny Soup by Gerry
cobbled together from various internet recipes

1 cup chopped onion
1/2 cup chopped carrots
1/2 cup diced potatoes
1 stick celery chopped
1 apple cored and diced
1 cup red lentils
Optional- green beans and red pepper- will add colour
1-2 cloves garlic chopped or squeezed
1 Tbsp flour
2 Tbsp oil
1 Tbsp curry powder
1 tsp tumeric
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp thyme
1/4 tsp black pepper
1/2 tsp coriander
1/8 tsp ground cloves
1 tsp salt
1 Tbsp vegetarian chicken seasoning (soup base)
about 6 cups water or broth

cook on stove or use slow cooker
1/2 lemon, juice from add at serving