1/2 cup Margarine
1/2 cup Flour
1/2 cup Condensed Milk
1/2 tsp Baking Powder
1 tsp Vanilla Essence

How to make:

Mix Flour in Baking Powder. Add margarine into the flour mixture and knead for 2 minutes. Mix the condensed milk and vanilla essence into the mixture and knead until soft. Pour the mixture into a tray and bake in an oven for 25-30 minutes.

1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the lemon juice and salt. Add the tuna and mix well. Next mix in the coconut. Serve with roshi.

1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
1 cup pumpkin (barabo) – boiled, drained and mashed
1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the lemon juice and salt. Add the tuna and mix well. Then add the pumpkin and finally the coconut. Serve with roshi.

1 cup smoked tuna – diced/sliced (substitute: 1 can tuna chunks)
1 cup aluvi (potato) – boiled, drained and mashed
1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the lemon juice and salt. Add the tuna and mix well. Then add the potato and finally the coconut. Serve with roshi.

1 cup coconut – scraped/grated
1 Dorset Naga (Chinese capsicum/ ghost chili/githeyo mirus) – finely chopped
½ cup onion – finely sliced
3 tbsp rihaakuru
½ cup lemon juice
Salt to taste

How to make:

Squash the onions, and Dorset Naga with the rihaakuru, lemon juice and salt. Mix in the coconut.

1 cup cabbage – shredded
1 cup carrot – grated
½ cup onion – chopped

Dressing:

½ cup mayonnaise
1 tbsp vinegar
1 tbsp sugar
1 tsp mustard sauce
salt & pepper to taste

How to make:

Mix the cabbage, carrot and onion. Mix dressing ingredients in a small bowl until sugar is dissolved. Add to salad and mix well. Transfer to a smaller bowl, cover and refrigerate. Stir again before serving.

4 – 5 medium potatoes – peeled, diced into 1 inch cubes
½ cup mayonnaise
3 eggs – hard boiled, cut into cubes
½ tsp salt

How to make:

Boil potatoes until tender, drain and let cool for about 5 minutes. Add mayonnaise, salt, eggs and mix (gently, so the potatoes and eggs are not squashed). Chill.

5 eggs – hard boiled
¼ cup bell pepper – chopped
¼ cup onions – chopped
¾ cup olives – sliced
⅓ cup mayonnaise
1 tsp salt
1 tsp pepper powder

How to make:

Combine eggs, bell pepper, onions and olives in a bowl. Mix mayonnaise with salt and pepper. Add egg mixture and toss gently (so the eggs are not squashed). Chill.

2 cups white flour
2 tbsp dried yeast
6 tbsp plain yogurt
2 tbsp ghee or melted butter
1 tsp salt
1 tsp sugar
¾ cup warm water
oil or ghee to coat

How to make:

Preheat oven to 230˚C (gas mark 8 / 450 ˚F) Dissolve sugar in warm water. Add yeast. Yeast should froth, if it doesn’t, start over with fresh yeast. In a separate bowl, sift salt with flour. Make a well in the centre and add yoghurt, ghee and yeast mixture. Knead well until it forms a dry, soft dough. Shape into a ball. If dough is sticky, add more flour until elastic. Coat a separate bowl with oil or ghee and roll dough into it until fully coated. Shake off excess oil and cover with damp tea-towel or cloth. After 2 or 3 hours, dough should have doubled in size. Knead the dough and divide into around 6 equal portions. Flatten and mould into typical ‘pear’ shaped naan. Bake for about 10 minutes in the preheated oven. Brush with ghee or butter and serve.

3 cups plain/ all-purpose flour
1 egg – beaten
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tbsp ghee
5 tbsp vegetable oil

How to make:

Add the baking powder, baking soda, salt, eggs and ghee to the flour and mix well. Pour water gradually and knead to form a soft dough. Add 2 tbsp oil and knead for about 20 minutes. Add the remaining 3 tbsp oil and knead, then let stand for about 2 hours. Again beat and knead the dough for another 10 minutes. Divide the dough into big lime-sized balls. Dust each ball with dry flour and using a rolling pin, roll it into as thin a circle as you can. Spread 1 tsp of oil on it. Fold one from one side, first in, then out, until the circle becomes a strip. Beat slowly and stretch it gently. Brush some oil in your hands, hold one end and roll the other end making a spiral. Brush a little oil on and keep aside for about 30 minutes. Do the same with all the dough balls. Heat a shallow frying pan. Using the rolling pin, roll out each spiral into thick, flat circles. Spread ½ teaspoon oil in the pan and place one faratta dough. Cooking over a medium heat, when one side turns a light golden brown, turn over and cook other side with another ½ teaspoon oil. Stacked the cooked ones on a plate. Serve warm.