Pork Patty With Apples

Ingredients:(Serve 4)
*Minced Pork 300(g)
*Ground cinnamon 1/2(tsp)
*Medium Onion 1(pc)
*Garlic 2 (cloves)
*Egg white 1 (pc)
*Salt and peppers (to taste)
*Sugar 1/2 (tsp)

01.Chop apple,onion and garlic together in a food processor.
02.Place it in a mixing bowl with the rest of the ingredients.Mix well,and form into patties.
03.Heat some oil in a frying pan,and pan-fry the patties until brown,about 10 mins.
04.Serve in a hamburger bun with lettuce,tomatoes,ketchup and any toppings or condiments you prefer.

Applesauce Wheat Germ Muffins


Ingredients (use vegan versions):
* 1 1/2 cups unbleached flour
* 1 cup wheat germ
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon salt
* 1 teaspoon cinnamon
* 1/8 teaspoon nutmeg
* Ener-G Egg Replacer equal to one egg
* 1/2 cup brown vegan sugar
* 1/3 cup vegetable oil
* 1 cup applesauce 1/2 cup soy or rice milk

Preheat oven to 425 F. In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, beat Ener-G Egg Replacer with brown vegan sugar, oil, applesauce and soy milk. Mix with dry ingredients just until evenly moistened. Spoon into muffin tins.
Mix 2 teaspoons of vegan sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
Bake for 17 minutes.
These are very moist and tender muffins!

Vanilla Panna Cotta with Raspberry Jelly

Vanilla-Panna-Cotta-with-Rasberry jelly
* Raspberry Jelly
* 100g fresh raspberries
* 1 sachet diet raspberry jelly
* 250ml water
* Vanilla Panna Cotta
* 400ml pure cream
* 15 tablets Splenda, dissolved in 1 cup boiling water
* 1 vanilla bean
* 2 teaspoons powdered gelatine

01. Lightly spray 6 half cup moulds with cooking spray. Place raspberries in the bottom of each mould.
02. Mix together the raspberry jelly sachet 1 cup boiling water. Stir until completely dissolved. Add 1 cup of cold water and stir. Gently pour ¼ cup of jelly over the top of the raspberries.
03. Cover and refrigerate for 2 hours or until jelly has set.
04. Combine the cream and dissolved Splenda liquid in a small saucepan over low heat.
05. Split the vanilla bean lengthways, scrape out the seeds and add them to the saucepan. Use a whisk to evenly distribute the seeds through the panna cotta mixture.
06. Add the gelatine and stir until it is dissolved, being careful not to boil the mixture. Remove from heat and let stand at room temperature until cooled.
07. Stir panna cotta mixture to allow the vanilla seeds to float through the cream and gently pour into the moulds.
08. Cover and refrigerate for at least 2 hours or until set.
09. To serve, dip the outside of the mould quickly in a bowl of hot water to loosen and invert onto serving plates.

Curry Dhal

curry dhal
*4 tablespoons channa dhal
*3 green chillies
*2 gourds chopped
*1 teaspoon sambar powder
*1 tomato chopped
*2 teaspoons oil
*1 teaspoon mustard
*1 teaspoon urad dhal
*1 teaspoon jeera
*1/2 teaspoon hing
*1/4 teaspoon turmeric
*salt to taste

Soak the channa dhal in the water for an hour and then cook in the microwave along with water for 8 minutes high. If you don't want to use the microwave just cook it in an open kettle along with water till it is 3/4th cooked and keep aside. Now in a skillet heat up the oil and add the mustard, urad, jeera , and turmeric. Once they start splattering add the chiilies and the tomatoes. Saute it for 3 minutes and then add the chopped gourd and the channa dhal along with a little water and add the sambar powder and salt and cook till done.Doesn't take very long for the gourd to get cooked. Serve it with rice or rotis.

Roti Canai


*600g Plain wheat flour
*1 teaspoon Salt
*1 cup Warm water or milk
*1/2 cup Ghee or margarine
*1 egg
*1 teaspoon 1 teaspoon

01.Sift the flour and salt together
02.Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
03. Leave for 2-3 hours or overnight.
04.Divide dough into 8 equal parts.
05.Shape it into balls
06.Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
07.Roll up dough and twist it into a coil. Pressing one open end onto the top.
08.Roll it again as thin as possible into a round shape.
09.Beginning at one of the open ends, roll up dough tightly and coil it again as before.
10.Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).
11.Heat a pan.Bake individually over a moderate heat.
12.Turn it over and spread a little ghee on it until both sides are golden brown.