Sweet Potato Pone

Ingredients
21/2 cups raw grated sweet potatoes
1 cup molasses (syrup from raw sugar)
2 eggs
2 cups rich milk
1 tablespoon melted butter
1 teaspoon ground ginger or grated orange rind
1 tablespoon brown sugar
1/2 teaspoon powdered cinnamon

Method
Add the molasses, well-beaten eggs, milk, melted butter and ginger or orange rind, in
order, to the grated potatoes.
Turn into a well-greased baking pan and bake about 45 minutes in a moderate oven,
sprinkling the brown sugar and cinnamon over the top at the end of the first 25 minutes.

Hot and Sour Soup

Ingredients
2 tbsp. cabbage finely shredded
2 tbsp. carrot finely julienned (slivers)
1 tbsp. cauliflower finely chopped
1 small stalk celery, finely chopped
1 tbsp. spring onion greens finely chopped
1/4 tsp. ginger grated
1/2 tsp. red chilli sauce
1 tsp. soya sauce
1 tsp. brown vinegar
1/4 tsp. pepper powder
salt to taste
2 tsp. cornflour
1 tsp butter or oil
4 cups water or vegetable stock

Method
Heat fat, add vegetables, ginger, except spring onions.
Stir fry till cooked, add spring onions, stir.
Add stock, chilli sauce, soya sauce, vinegar and stir.
Bring to a boil, simmer for 7-8 minutes.
Add salt and pepper.
Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
Cook for 2 minutes. Serve hot.

Banana Cake

Ingredients
maida - 2 cups
eggs - 2
butter - 1/2 cup
sugar - 1 1/4 cups
buttermilk - 1/4 cup
green bananas - 3
baking soda - 1 tsp
baking powder - 3/4 tsp
vanilla essence - 1 tsp
salt - 1/4 tsp
nuts (optional) - 1/2 cup.

Method
First sieve the maida,baking powder and baking soda.
Add salt to this and keep it aside.
Now put all the other ingredients in the mixie one by one, starting with the butter, sugar.
When the butter and sugar get creamy, add the eggs, buttermilk, vanilla essence and the
bananas(chopped).
Run the mixie until you get a smooth mixture with no lumps.
Now add it to the sieved maida in a vessel.
Fold the mixture and the maida well.
Now pour the batter into a greased and powdered cake tin (8"x8") and sprinkle the
chopped nuts on top.
Bake for 35 minutes at 200 oC. ( the time may differ in different ovens.)
Cool and cut.

Green Beens Salad

Ingredients
fresh green beans 1/2 lb
onion 1 (big)
green chillies 5
lemon juice 2 spoons
coconut (grated) optional 4 spoons
oil 1 spoon
salt as / taste

Method
Clean & Cut the beans into small pieces. Slit the green chilies, chop the onion.
Fry the beans with very little oil until tender. (or microwave the beans first & then fry)
Take it off the stove & add onions, green chillies, salt, grated coconut& lemon juice.

Jelly Veggie Tossed Salad

Ingredients
1 packet desired jelly (set as per instruction on cover of pack)
1/4 medium cabbage shredded
1 large cucumber diced
2-3 slices chopped pineapple
1 medium apple peeled and diced
1 spring dill leaves finely chopped
2-3 sticks of shallots chopped
2 tbsp. cream, 2 tbsp curds fresh, 1 tsp sugar (whipped together)
1 tsp sugar
1 tsp ground sugar
fresh ground pepper
salt to taste

Method
Toss all ingredients together except the jelly and whipped mixture and dill leaves.
Chill in a large glass bowl.
Just before serving chop the jelly into inch-sized cubes.
Mix the cubes in the salad and toss lightly.
Pour the whipping on the salad and sprinkle the chopped dill on top for garnishing.

Super Chocolate Brownies

Ingredients
4 medium eggs
2 cups sugar
2/3 cups vegetable oil
4 x 1oz. squares unsweetened chocolate, melted and cooled
2 tsp. vanilla essence
1 1/3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup chopped nuts

Method
Beat eggs until thick and pale in colour.
Gradually add sugar and beat until well blended.
Stir in oil, chocolate and vanilla
Combine dry ingredients and add to mixture blending well.
Stir in nuts and spread in buttered 13x9x2 inch pan.
Bake at 350 deg. (180 deg.C) for 25 to 30 minutes.
Cool in pan on cake rack. Cut into 2 inch squares.
Makes 24 squares.
Serve with heaps of cream, ice-cream and chocolate sauce.

Veggie Mocktail

Ingredients
2 tbsp. mint leaves
1 cup carrot smooth pulp, strain
1/2 cup sugar
1/4 cup tomato puree
1/2 tsp. lemon juice
1/2 tsp. salt
2 pinches black pepper powder
600 ml. ice cold water

Method
Mix carrot pulp and tomato puree Chill the mixture .Put 100ml. water with sugar to heat on
slow till dissolved.
Bring to a boil, take off fire. Keep aside to cool till required. Just before serving: Blend
mint leaves and sugar syrup in a blender.
Add carrot-tomato mixture, salt, pepper and cold water. Run till frothy. Pour into tall
glasses, serve immediately.

Note:
For carrot pulp: chop carrots into small piece, boil till tender, blend till the paste is smooth.