whisk together chickpea flour with

milk and chicken broth until well

combined. Strain through a fine sieve
into a medium saucepan.

2 Add butter, olive oil, fennel seed,

and coriander seed. Over medium
heat, cook at a low simmer about 10
minutes, whisking constantly, until
mixture is thickened enough for the
whisk to stand up for a few seconds;
salt to taste.

Ingredients
Chickpea Panisses:

3 Pour into the greased loaf pan, and

press the second loaf pan on top to
flatten the surface.

2 T olive oil, plus extra as needed

1 cup chickpea flour
1 cup whole milk
1 cup chicken broth

4 Place a weight on top to keep the

mixture even, and chill in the
refrigerator for 4 hours, or until set.

3 T butter
2 T olive oil
1 tsp. each toasted ground fennel
seed
1 tsp. toasted ground coriander seed
Salt to taste

5 Fill a third of a medium saucepan

with vegetable oil and heat to 350F.
Turn chickpea mixture out onto a
cutting board and cut into 1" cubes.

Cornmeal, as needed
Vegetable oil, as needed
6 Coat the cubes in cornmeal and
deep-fry until crispy.
Preparation
For the Chickpea Panisses:

1 Brush the inside of a bread loaf pan

with olive oil, as well as the
underside of another pan the same
size. In a medium bowl, gradually

7 Sprinkle with salt. Serve with

piquillo ketchup for dipping.

juice in a bowl. Let stand for 30

minutes.

2 Meanwhile, whisk the remaining

1/2 cup sugar, milk, oil, and eggs
together in a bowl. Sift in the flour,
baking powder, and cinnamon and
stir until smooth. Set aside for 30
minutes.

Portuguese apple fritters

Ingredients
3 large Golden Delicious apples
3/4 cup sugar
1/4 cup anise liqueur, such as
Anisette or ouzo
2 tbsp fresh lemon juice
2/3 cup milk
1/3 cup plus 1 tbsp olive oil
2 large eggs
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp ground cinnamon
vegetable oil, for deepfrying
confectioners sugar, for dusting

Preparation

1 Peel, core, and thinly slice the

apples into rounds about 1/8in
(4mm) thick. Toss the apples, 1/4 cup
of the sugar, the liqueur, and lemon

3 Pour enough oil to come halfway

up the sides of a large skillet and
heat over high heat to 350F
(180C). In batches, dip the drained
apple slices in the batter. Deep-fry
about 3 minutes, until golden brown.
Using a slotted spoon, transfer to
paper towels to drain. Serve warm,
dusted with confectioners sugar.

Pineapple fritters
2 Beat the egg white until stiff peaks
form, and fold gently into the batter.

3 Add enough oil to come halfway up

the sides of a large frying pan, and
heat to 350F (180C) over high
heat. Dip the pineapple into the
batter, then carefully add to the oil.
Deep-fry for about 3 minutes, or until
golden brown on both sides.

Ingredients
For the batter
3/4 cup plus 2 tbsp all-purpose flour
3 tbsp sugar
pinch of salt
2/3 cup whole milk
2 large eggs, 1 separated
1 pineapple, peeled, cored, and
sliced into 1/2in (1.5cm) rings, then
cut in half crosswise
vegetable oil, for deep-frying
confectioners sugar, to serve

Preparation

1 To make the batter combine the

flour, sugar, and salt in a large bowl.
Add the milk, 1 egg, and 1 egg yolk.
Whisk quickly until smooth and lumpfree.

4 Using a slotted spoon, transfer to

paper towels to drain. Sift
confectioners sugar on top and
serve hot.

1 Heat the milk, butter, and vanilla in

a pan until the butter melts. Cool
until tepid.
Jam doughnuts

2 Whisk in yeast and 1 tbsp of sugar.

Cover and leave for 10 minutes. Mix
in the eggs
3 Sift the flour and salt into a large
bowl. Stir in the remaining sugar
4 Make a well in the flour and add
the milk mixture. Bring together to
form a rough dough.
5 Turn the dough onto a floured
surface and knead for 10 minutes
until soft and pliable.
6 Put in an oiled bowl and cover with
plastic wrap. Keep it warm until
doubled; about 2 hours

Ingredients
2/3 cup milk
5 tbsp unsalted butter
1/2 tsp pure vanilla extract
1 (1/4oz/10g) package dried yeast
1/3 cup sugar
2 large eggs, beaten
2 1/4 cups all-purpose flour, plus
extra for dusting
1/2 tsp salt
1 quart (1 liter) sunflower oil or
vegetable oil, for deep-frying, plus
extra for greasing
For the coating and filling
sugar, for dusting
3/4 cup jam (raspberry, strawberry,
or cherry), processed until smooth
Preparation

7 On a floured surface, knock back

the dough and divide into 12 equal
pieces.
8 Roll them between your palms to
form balls. Place on baking sheets,
spaced well apart.
9 Cover with plastic wrap and a
towel. Leave in a warm place for 12
hours until doubled.
10 Heat a 4in (10cm) depth of oil to
340350F (170180C), keeping a
lid nearby for safety.
11 Slide the doughnuts off the
sheets. Do not worry if they are
flatter on one side
12 Carefully lower into the hot oil 3
at a time, rounded side down. Turn
after 1 minute
13 Remove with a slotted spoon
when golden brown all over. Turn off
the heat.
14 Drain on paper towels, then, while
still hot, toss them in sugar. Cool
before filling

15 Put the jam in the piping bag.

Pierce each doughnut on the side
and insert the nozzle.
16 Gently squirt in about 1
tablespoon of jam, until it almost
starts to spill out. Dust the hole with
a little more sugar, and serve.

Churros

Preparation

1 Measure 3/4 cup boiling water into

a bowl. Add the butter and stir until it
melts. Sift together the flour, 2
tablespoons of the sugar, and the
baking powder into a bowl.

2 Make a well in the center of the

flour mixture and slowly pour in the
hot butter mixture, beating, until you
have a thick paste (you may not
need all the liquid). Leave the
mixture to cool and rest for 5
minutes.

3 Pour the oil into a large, heavybottomed saucepan to a depth of at

least 4in (10cm) and heat it to 340
350F (170180C). Keep the
saucepan lid nearby and never leave
the hot oil unattended. Regulate the
temperature, making sure it remains
even, or the churros will burn.

Ingredients
2 tbsp unsalted butter
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder

4 Place the cooled mixture into the

piping bag. Pipe scant 3in (7cm)
lengths of the dough into the hot oil,
using a pair of scissors to snip off the
ends. Do not crowd the pan, or the
temperature of the oil will go down.
Cook the churros for 12 minutes on
each side, turning them when they
are golden brown.

1 quart (1 liter) sunflower oil or

vegetable oil, for frying
1 tsp cinnamon

5 When done, remove from the oil

with a slotted spoon and drain on

paper towels. Turn off the heat when

finished frying.

2 bay leaves
2 tablespoons of butter
2 garlic cloves, finely chopped
1 lime, juiced

6 Mix the remaining sugar and the

cinnamon together on a plate and
toss the churros in the mixture while
still hot. Leave to cool for 510
minutes before serving while still
warm.

225 grams of cream cheese,

preferably Brazilian Catupiry
360 grams of plain flour, plus extra
for dusting
2 eggs
350 grams of breadcrumbs,
seasoned with salt and pepper
dende oil, for frying
salt
pepper

Brazilian coxinha

Preparation
1 Add a splash of oil to a frying pan
and place over a medium heat. Once
hot, add the carrot half the diced
onion and sweat for 2-3 mins
2 Add the bay leaves, chicken stock
and chicken breasts to the pan and
bring to the boil. Reduce to a simmer
and cook for 15-20
3 Remove from the liquor and allow
to cool. Once cool enough to handle,
shred into pieces using your hands
and place in a mixing bowl. Pass the
cooking liquor through a sieve and
reserve

Ingredients
750 grams of chicken breast
480 milliliters of chicken stock
1 carrot, finely chopped
2 onions, finely diced

4 Add the lime juice and cream

cheese to the mixing bowl. In a small
frying pan, add the butter and sweat
the remaining diced onion for 2-3
minutes, then add the garlic and
sweat for a further 1-2 minutes. Tip
into the chicken mix, stir to combine
and season to taste
5 Measure out 360ml of the strained
chicken liquor - top up with water if
you don't have enough. Bring the

liquid to the boil, gradually stir in the

flour and cook for 2-3 minutes,
stirring vigorously as you go
6 Once the mix resembles a stiff
dough, cook for a further 5 minutes,
constantly moving the dough around
the pan. Remove from the pan, then
set aside in the fridge for 1 hour

Ingredients
For the pastry
1 1/2 cups all-purpose flour, plus
more for rolling
pinch of salt
4 tbsp butter

7 To form the coxinhas, coat your

hands in flour and roll the chilled
dough into golfball-sized balls.
Hollow out the middle of each and
press 1 1/2 teaspoons of chicken
filling into each ball. Carefully press
the dough around the filling so it is
totally encased

3 tbsp granulated sugar

8 Flour your hands again and gently

roll the balls between your fingers to
create the distinctive pear shape.
Add the eggs to a bowl and the
breadcrumbs to another, then dip
each coxinha into the egg mix,
followed by the breadcrumbs to coat.
Once they are all coated, set aside in
the fridge for 1 hour to chill

12oz (350g) ricotta cheese

9 Deep-fry the coxinhas in batches

at 160C until golden brown all over.
Serve warm
Cannoli Italian

1 large egg, plus 1 large egg white

3 tbsp dry white wine or Marsala, as
needed
vegetable oil, for deep-frying
For the filling

1/2 cup confectioners sugar, plus

more for sifting
2oz (60g) bittersweet chocolate,
grated or very finely chopped
finely grated zest of 1 orange
1/3 cup finely chopped candied
orange peel and/or candied lemon
peel

Preparation

1 To make the pastry, sift the flour

and salt into a bowl. Add the butter
and rub it in until the mixture looks
like bread crumbs. Stir in the sugar.
Beat the egg and add to the flour
mixture. Stir, adding enough wine to
make a soft dough. Knead on a
floured work surface until smooth.

2 Roll out the pastry on a lightly

floured work surface until less than
1/8in (3mm) thick. Cut into 16 3in
(7.5cm) squares. Beat the egg white

until foamy. Dust 4 cannoli tubes

with flour. Wrap a pastry square
loosely around each tube, with the
points facing east-west. Dampen the
overlapping pastry with egg white
and press together to seal.

3 Pour enough oil into a large

saucepan to come halfway up the
sides and heat over to 350F (180C)
on a deep-frying thermometer. Add
the cannoli and fry for 3 minutes, or
until golden and crisp. Drain on
paper towels. While the first batch
cools, repeat with 4 more tubes and
pastry squares. When cool enough to
handle, carefully twist and pull the
metal tubes out of the cannoli shells.
Repeat to make 16 cannoli shells.

Ingredients
a little vegetable oil
2 garlic cloves, finely chopped
1/2 tsp crushed red chilies
1 small onion, finely chopped

4 To make the filling, mix together

ricotta, confectioners sugar, candied
peel, chocolate, and orange zest.
Spoon the filling into the shells. Dust
with confectioners sugar and serve
immediately.

8oz (225g) mixed mung bean sprouts

and mixed alfalfa sprouts, rinsed and
drained
1 orange
1 apple, cored
1 pomegranate

Chaat anardana hari mirch (Chaat

with Green Chili and Pomegranate)

3 scallions (green onions), finely

sliced
2 fresh green jalapeo chilies or
green serrano chilies, seeded and
finely chopped
1/2 bunch of fresh cilantro, coarsely
chopped
naan or pita bread, cut into
triangular pieces and toasted, to
serve
Fresh mango chutney
1 ripe mango, peeled and finely
diced

2 fresh red chilies, seeded and finely

diced
1/2 tsp ground cumin
1 tbsp brown sugar
2 tbsp tamarind pulp
salt and freshly ground black pepper

Preparation

and simmer for 1215 minutes or

until the excess water has
evaporated. Remove from the heat,
and cool. Spoon about 3 tbsp of the
chutney onto the sprout mixture. The
mixture is then spooned onto the
naan bread and eaten at once. If
serving as canaps, add the topping
just before serving.

Chaat Ratnesh (Spicy Seasoned

Potato in a Cone)

1 Heat a little oil in a heavy frying

pan over medium-high heat. Cook
the garlic and dried chilies until
aromatic. Add the onion and cook
quickly until the onion is soft and just
starting to color. Add the sprouts.
Continue cooking quickly, stirring, for
23 minutes. Remove from the heat
and turn into a bowl. Peel the orange
and cut into segments, removing any
pith. Cut the orange flesh into a
small dice, then finely dice the apple.
Add the orange and apple to the
sprout mixture.

2 To remove the seeds from the

pomegranate, take the fruit in your
left hand and tap firmly all over with
a wooden spoon. Cut the
pomegranate in half, hold each half
over the bowl containing the sprout
mixture, and continue to firmly tap
the outside of the fruit. The seeds
will fall out, leaving the bitter white
pith behind. Next add the scallions,
chilies, and cilantro. Toss gently to
mix.

3 Put all the chutney ingredients in a

small saucepan. Add 1/2 cup water
and bring to a boil. Reduce the heat,

Ingredients
3 all-purpose medium potatoes
2 tbsp flaked coconut
a little vegetable oil
1 onion, finely chopped
8oz (225g) mixed mung bean sprouts
and mixed alfalfa sprouts, rinsed and
drained
2 fresh green jalapeo chilies or
green serrano chilies, seeded and
finely chopped
1 red bell pepper, seeded and finely
diced

2 scallions (green onions), thinly

sliced
juice of 1 lemon
30 fresh cilantro leaves, coarsely
chopped

chilies and red bell pepper. Cook

quickly for another couple of minutes
until the mixture is crisp-tender.
Season well with salt and black
pepper. Stir in the lemon juice.

3 tbsp Date and Tamarind Chutney

salt and freshly ground black pepper

Preparation

1 First make the cones to hold the

filling; these will take the greatest
amount of time, so it is better to
have them all ready before you start
cooking. You will need some banana
leaves. Cut them into 4in 8in
(10cm 20cm) rectangles, allowing
for 3 rectangles per person. Roll each
rectangle into a tight cone. Secure
the edges with a toothpick to hold in
place.

4 Combine the cooked mixture with

the diced potato, scallions, and Date
and Tamarind Chutney. Stir in the
cilantro. Taste the mixture and adjust
the seasoning. The seeds and
coconut should provide a good
crunch. Using a small spoon, fill the
cones and hand them to your guests
with small spoons to eat the filling.
Eat at once so the filling does not
soften the cone. You can refill the
banana-leaf cones as needed.
Gujarati Eggplant Fritters (Ringrah na
bhajia)

2 Peel the potatoes and cut into 1/2in

(1cm) chunks. Place in a pan of cold
water with a little salt and bring to a
boil. Reduce the heat and simmer
until the potato is tender when
pierced with the tip of a sharp knife,
but still firm. Drain in a sieve and let
cool.

3 Place a dry heavy pan over

medium-high heat. Add the coconut
and toast, stirring often, until golden
brown. Remove and set aside. Add a
little oil to the pan, and cook the
onion for 34 minutes until golden
brown. Increase the heat to high, add
the bean sprouts, and cook quickly
for another 2 minutes. Next add the

Ingredients
3 medium eggplant
1 cup (300g) cooked chickpeas,
drained and rinsed (you can use
canned chickpeas)
2 tablespoons rice flour
1 tablespoon all-purpose flour

1/2 teaspoon baking powder

4 scallions (green onions), finely
chopped
2 hot fresh green chiles, seeded and
finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
handful of fresh cilantro leaves,
roughly chopped
2 eggs, lightly beaten

lemon juice, add to the yogurt

mixture, and stir through.
3 Put the drained chickpeas in a
large bowl. Roughly mash with the
two flours and baking powder. Add
the chopped eggplant, scallions,
chiles, and garlic, and stir, then add
the cinnamon, cayenne, chopped
cilantro. Season with salt and black
pepper. Lightly beat the eggs and
add to the bowl. Using a metal
spoon, combine the ingredients into
a batter.

juice of 1/2 lemon

4 To cook the fritters, heat a large

heavy pan over a medium-high heat
and add a couple of tablespoons of
vegetable oil. Fry a little piece of the
mixture, and taste to check the
seasoning. If necessary, adjust the
seasoning to suit your taste. Cooking
in batches so that you dont crowd
the pan and allow the temperature of
the oil to drop, carefully spoon
tablespoons of batter into the pan.
Shallow-fry for 23 minutes, turning
once during the cooking time, until
the fritters are golden brown and
cooked through. Drain on paper
towels, and serve hot with the spiced
yogurt.

Preparation

Paneer and sweet pepper curry

vegetable oil for frying

sea salt and freshly ground black
pepper
Spiced yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup (8oz) Greek-style yogurt
1/2 teaspoon cayenne
20 fresh cilantro leaves, roughly
chopped

1 Preheat the broiler. Place the

eggplant on a baking sheet under
the broiler and char all over until the
skin is blistered and the eggplant are
soft inside, turning with tongs as
necessary. Remove from the broiler
and leave to cool. Once the eggplant
are cool, peel off the skin and
discard. Coarsely chop the flesh and
set aside.
2 To make the spiced yogurt, roast
the ground coriander and cumin
seeds in a dry frying pan for 12
minutes until fragrant. Leave to cool,
then stir into the yogurt with the
cayenne. Season with salt and black
pepper. Mix the cilantro with the

Ingredients
4 tbsp ghee or vegetable oil
2 x 9oz packages paneer, cubed
4in (10cm) piece of fresh ginger,
peeled and sliced

3 Add the tomatoes and cook for 10

minutes. Return the paneer to the
pan, season with salt and pepper,
then simmer gently for 1015
minutes. Stir in the cilantro and
serve with rice, chapati, or naan
bread.

3 red chiles or jalapeo chiles,

seeded and finely chopped
2 tbsp dried curry leaves, crushed
2 tsp cumin seeds
4 tsp garam masala
2 tsp ground turmeric
8 red bell peppers, seeded and sliced
8 tomatoes, peeled and coarsely
chopped
salt and freshly ground black pepper
bunch of cilantro, finely chopped

Preparation

1 Heat half of the ghee or oil in a

large wide pan over medium-high
heat, add the paneer, and cook for
58 minutes, or until golden all over.
Keep turning the pieces so they dont
turn too brown. Remove with a
slotted spoon and set aside.

2 Heat the remaining oil or ghee in

the pan. Add the ginger, chiles, curry
leaves, cumin, garam masala, and
turmeric, and stir well to coat with
the oil or ghee. Add the bell peppers
and cook over low heat for 10
minutes, or until they begin to
soften.

Batter fried peppers and bananas

Transfer bananas and peppers to a

rack set over a baking sheet.

2 Pour enough oil into a 6-qt. Dutch

oven that it reaches 2". Heat over
high heat until a deep-fry
thermometer reads 400. Working in
batches, dip bananas and peppers in
batter, shake off excess, and fry,
turning occasionally, until crisp,
about 1 minute. Using a slotted
spoon, transfer to paper towels.
Sprinkle with black salt, if you like
Ingredients
2 cups Indian chickpea flour
4 tsp. hot paprika
2 tsp. ground turmeric
1 tsp. baking powder
1 tsp. kosher salt
tsp. cayenne
2 firm-ripe bananas, peeled and
sliced into "-thick rounds
2 green bell peppers, stemmed,
seeded, and cut crosswise into "
rings
Peanut oil, for frying
Black salt, to taste (optional)

Preparation

1 In a large bowl, whisk together 1

cup flour, paprika, turmeric, baking
powder, salt, cayenne, and cup
water to make a smooth batter. Put
remaining chickpea flour into a
medium bowl. Working in batches,
dredge bananas and peppers in
chickpea flour; shake off excess.

Mushroom Medley in Potato Curry

Ingredients
1 1/2 lbs potatoes, unpeeled
1/2 cup cooking oil
1 tbsp cumin seeds
3 tbsp finely chopped garlic
3 tbsp finely chopped ginger
1 tbsp salt
2 1/2 tbsp ground coriander
1 tbsp crushed cayenne pepper
1 tsp turmeric
5 cups water
2 1/2 cups buttermilk
6 oz mushrooms, chopped

Preparation

1 Place potatoes in a large pot, cover

with water and bring to a boil on high
heat. Cover, reduce the heat to
medium and boil for 45 minutes, or
until potatoes are soft but not mushy
when pierced with a knife. Drain
potatoes and set aside to cool.
2 Once potatoes are cool, use your
fingers or a sharp knife to peel off
and discard the skins.
3 Roughly mash the potatoes using
your fists or a potato masher. (Be
sure to leave the potatoes a bit
chunky, as you want some texture in
the soup.)
4 In a large heavy-bottomed pot,
heat oil on medium-high for 45
seconds. Add cumin seeds to allow
them to sizzle for 30 seconds. Add
garlic and saut for 1 to 2 minutes,
or until golden. Stir in ginger and
saut for 30 seconds, then add salt,

coriander, cayenne and turmeric,

and saut for 1 minute.
5 Reduce the heat to low, stir in
potatoes and mix well. Increase the
heat to medium-high, add the 5 cups
of water and stir thoroughly. Bring to
a boil and reduce the heat to low.
6 Pour buttermilk into a large bowl
(or the same one in which you kept
the potatoes). To prevent the
buttermilk from separating in the
soup, use a ladle to spoon about 1
1/2 cups of the hot potato curry into
the buttermilk. Whisk the mixture
until it is well combined. Carefully
spoon all of the buttermilk into the
pot of curry.
7 Using the whisk, mix well and,
stirring continuously, bring to a boil
on low heat. Add mushrooms and
cook for about 2 minutes, or until
slightly wilted. Remove from the heat
and serve immediately.

Sweet Corn and Bell Pepper Filo

Triangles

Ingredients

1 Preheat the oven to 400F (200C).

Heat the oil in a large frying pan over
low heat. Add the onion and a little
salt, and cook on low heat for about
5 minutes until soft and translucent.
Add the bell peppers and corn, cover,
and continue cooking on low heat for
another 10 minutes until the bell
peppers are soft and the corn is
tender, stirring occasionally. Stir in
the feta and season well with black
pepper.

2 Lay out the filo sheets into four

piles of 3 or 4 layers about 12 x 4in
(30 x 10cm), brushing each pile with
a little melted butter. Divide the bell
pepper mixture between each pile of
pastry, spooning it onto the bottom
right-hand corner of every one. Fold
this corner so that it makes a
triangle, then fold the top right-hand
corner down. Repeat until you have
made 5 folds in all for each one and
you end up with 4 large triangles.

1 tbsp olive oil

1 onion, finely chopped
salt and freshly ground black pepper
3 red bell peppers, seeded and
cubed
4 sweet corncobs, kernels removed
(about 1lb/450g kernels)
6oz (175g) feta cheese, cut into
small cubes
7oz (200g) filo pastry
a little butter, melted, plus extra for
glazing

Preparation

3 Brush the triangles all over with a

little melted butter and put them on
an oiled baking sheet. Bake in the
oven for about 20 minutes until crisp
and golden. Serve hot.

2 fresh hot green chiles, seeded and

finely minced
1 1/2lb (675g) skinless and boneless
chicken thighs or skinless and
boneless chicken breasts, cut into 1in
(2.5cm) pieces
1 cup canned chopped tomatoes
3 tbsp chopped cilantro
Chicken Jalfrezi

Preparation

1 Heat the oil in a large saucepan

over a medium heat. Add the garam
masala, cumin, mustard seeds, and
turmeric, and stir for 1 minute, until
fragrant.

2 Add the onion, ginger, and garlic,

and cook, stirring often, for about 2
minutes, until the onion starts to
soften. Add the red and green
peppers and the chiles and cook for
5 minutes, stirring often.
Ingredients
2 tbsp vegetable oil
2 tbsp garam masala
2 tsp ground cumin
2 tsp yellow mustard seeds
1 tsp ground turmeric
1 onion, sliced
1in (2.5cm) piece of fresh ginger,
peeled and finely minced
3 garlic cloves, minced
1 red bell pepper, seeded and sliced
1/2 green bell pepper, seeded and
sliced

3 Increase the heat to medium-high.

Add the chicken, and cook until it
begins to brown. Add the tomatoes
and cilantro, lower the heat, and
simmer for 10 minutes, or until the
chicken is cooked through, stirring
frequently. Serve hot.

 teaspoon turmeric powder

1 teaspoons red chilli powder
2 teaspoons coriander powder
2 tablespoons chopped fresh
coriander
A few pieces of charcoal

Preparation

Kairi murgh

1 Peel and cut raw mangoes into

small pieces. Puree half of the
pieces.
2 In a bowl marinate chicken with
half the ginger paste, half the garlic
paste, salt, half the garam masala
powder, half the green chilli paste,
pureed mango for about an hour,
preferably in the refrigerator.
3 Place a coal over the gas flame and
when it is red-hot put it in a katori
(small stainless steel bowl) and place
in the centre of the marinated
chicken. Place the cloves over the
coal and pour one tablespoon of oil
on it and immediately cover it with a
lid. Let it stand for a few minutes.

Ingredients
1 kilogram chicken, 1 inch pieces
2 medium raw mangoes (kairi)
1 teaspoons ginger paste
1 teaspoons garlic paste
Salt to taste
2 teaspoons garam masala powder
1 teaspoons green chilli paste
4-5 cloves
3 tablespoons oil
2 medium onions, sliced

4 Heat the remaining oil in a kadai,

add onions and saut till translucent.
Add the remaining ginger paste,
garlic paste, green chilli paste and
saut for two minutes.
5 Add marinated chicken, turmeric
powder, red chilli powder, coriander
powder, remaining garam masala
powder and raw mango pieces. Stir
so that the masala coats all the
chicken pieces evenly.
6 Cook on high heat for five to six
minutes. Adjust salt, add the
chopped coriander and three-fourth
cup of water. Cover and cook for ten
to twelve minutes or till done.

7 Serve hot.

1oz (30g) dark chocolate, finely

chopped
sugar to taste (optional)
To finish and decorate
1/4 cup sugar
2 tbsp dark rum
1/2 cup heavy cream
2oz (50g) dark chocolate, grated

Preparation

Chocolate chestnut roulade

1 Preheat the oven to 425F (220C).

Grease a baking sheet. Line with
parchment paper.
2 Sift the cocoa powder, flour, and
salt into a large bowl and set aside
3 Beat the egg yolks with 2/3 of the
sugar; it should leave a ribbon trail.
4 Whisk the egg whites until stiff.
Sprinkle remaining sugar and whisk
again until glossy.
5 Sift 1/3 of the cocoa mixture over
the yolk mixture. Add 1/3 of the egg
whites.

Ingredients
butter, for greasing
1/4 cup cocoa powder
1 tbsp all-purpose flour
pinch of salt
5 large eggs, separated
2/3 cup sugar
For the filling
4oz (125g) chestnut pure
2 tbsp dark rum
2/3 cup heavy cream

6 Fold together lightly. Add the

remaining cocoa mixture and egg
white in 2 batches.
7 Pour the batter onto the prepared
baking sheet. Spread the batter
almost to the edges.
8 Bake in the bottom of the oven for
57 minutes. The cake will be risen
and just firm.
9 Remove the cake from the oven,
invert onto a damp towel, and peel
off the parchment paper.
10 Tightly roll up the cake around the
damp kitchen towel and leave to
cool.

11 Put the chestnut pure in a bowl

with the rum. Whip the cream until it
forms soft peaks.
12 Melt the chocolate in a bowl over
a pot of simmering water. Stir into
the chestnut mix. Fold the chocolate
and chestnut mixture into the
whipped cream. Add sugar to taste.
14 To finish, simmer half the sugar
in 1/4 cup of water for 1 minute. Cool
and stir in rum.
15 Unroll the cake on fresh
parchment paper. Brush with syrup
and spread the chestnut mix. Using
the parchment underneath, carefully
roll up the filled cake as tightly as
possible.
17 Whip the cream and remaining
sugar until stiff. Fill the piping bag
with the cream. With a serrated
knife, trim each end of the cake
diagonally. Transfer to a serving
plate. Decorate with the whipped
cream and chocolate shavings. Best
eaten on the day it is made.
Churros Spanish

Ingredients
2 tbsp unsalted butter
1 1/2 cups all-purpose flour
1/4 cup sugar

tablespoons of the sugar, and the

baking powder into a bowl.

2 Make a well in the center of the

flour mixture and slowly pour in the
hot butter mixture, beating, until you
have a thick paste (you may not
need all the liquid). Leave the
mixture to cool and rest for 5
minutes.

3 Pour the oil into a large, heavybottomed saucepan to a depth of at

least 4in (10cm) and heat it to 340
350F (170180C). Keep the
saucepan lid nearby and never leave
the hot oil unattended. Regulate the
temperature, making sure it remains
even, or the churros will burn.

4 Place the cooled mixture into the

piping bag. Pipe scant 3in (7cm)
lengths of the dough into the hot oil,
using a pair of scissors to snip off the
ends. Do not crowd the pan, or the
temperature of the oil will go down.
Cook the churros for 12 minutes on
each side, turning them when they
are golden brown.

1 tsp baking powder

1 quart (1 liter) sunflower oil or
vegetable oil, for frying
1 tsp cinnamon

Preparation

1 Measure 3/4 cup boiling water into

a bowl. Add the butter and stir until it
melts. Sift together the flour, 2

5 When done, remove from the oil

with a slotted spoon and drain on
paper towels. Turn off the heat when
finished frying.

6 Mix the remaining sugar and the

cinnamon together on a plate and

toss the churros in the mixture while

still hot. Leave to cool for 510
minutes before serving while still
warm.

Mango Chile Lime Paleta

7 ounces mango puree
Finely grated zest from of a lime
1 teaspoon fresh lime juice
cup water
Pinch Arbol chile powder
Key Lime Paleta
2/3 cup condensed sweetened milk
cup half & half
Finely grated zest from 1 whole lime
6 tablespoons fresh lime juice
(preferably Key Lime juice if
available)
teaspoon salt

Preparation
Mango Chile Lime Paleta

1 Combine all ingredients together in

a small pitcher and stir well.

Popsicle paleta Spanish

About The Recipe

A paleta (popsicle) is a Latin

American ice pop usually made from
fresh fruit. The name comes from
palo, or "stick," referencing the sticks
frozen into each popsicle; the stores,
carts, and kiosks where they are sold
are known as paleteras.

Ingredients

2 Carefully pour liquid into popsicle

molds and freeze for at least 2 hours
or overnight. Gently remove paletas
from molds before serving.

Key Lime Paleta

1 Combine all ingredients together in

a small pitcher and stir well.

2 Carefully pour liquid into popsicle

molds and freeze for at least 2 hours

or overnight. Gently remove paletas

from molds before serving.
2 Preheat the oven to 425F (220C).
Dust 2 baking sheets with flour. Cut
the dough into 16 strips, then cut
each strip into half. Take a half strip,
loop it, twist the ends in a single
knot, and transfer to a prepared
baking sheet. Repeat to shape the
remaining strips.

3 Lightly brush the loops with water

and sprinkle with the sea salt. Bake
the loops for 1820 minutes, until
golden and crisp. Let cool as
directed.

Ingredients
1/2 quantity grissini dough, see
Sesame Grissini, steps 16
1 1/2 tbsp sea salt

Preparation

1 Roll out the dough to an 8 6in

(20 15cm) rectangle. Cover with a
damp kitchen towel and leave to rise
in a warm place for 11 1/2 hours
until doubled in size.

1 Heat 2 cups of the olive oil in a

medium pot over medium-low heat
until it reaches 250F on a candy
thermometer.

2 Slowly fry the potatoes until golden

brown, about 20 minutes. Drain the
potatoes on paper towel.

3 Using an electric mixer, beat the

eggs in a large bowl with 1 teaspoon
of salt. You want them vigorously
beat so they fluff up. Add the cooked
potatoes to the beaten eggs and let
sit for 1 minute.

4 Heat the remaining 2 tablespoons

of olive oil in a 6-inch saut pan over
high heat. Once the pan begins to
smoke slightly, remove from the heat
and pour in the egg-potato mixture.

Potato omelette

Ingredients
2 cups plus 2 tablespoons Spanish
extra-virgin olive oil
1 pound russet potatoes, peeled and
diced into -inch cubes

5 Return the saut pan to the stove

top and reduce the heat to low. The
tortilla will puff up like a souffl.
Once it begins to set and the edges
turn golden brown, place a plate over
the pan and flip the pan and plate
together so the tortilla ends up on
the plate, uncooked side down. Slide
the tortilla back into the pan,
uncooked side down.

6 large eggs
Sea salt to taste

Preparation

6 Make a small hole in the center of

the tortilla to allow the egg in the
center to cook. Once the tortilla sets,

flip the tortilla back over and allow

the center hole to close up.

1 tsp smoked paprika

1/2 tsp ground cumin
pinch of chile powder, or to taste
1 garlic clove, crushed

7 Transfer the tortilla to a platter,

season with salt and cut into wedges
to serve.

2 tbsp chopped flat-leaf parsley or

cilantro (optional)

Preparation

1 Preheat the oven to 400F (200C).

Place the potatoes on a baking
sheet, toss in some sea salt and 1
tbsp of the oil, and roast whole for
about 45 minutes or until golden
brown, turning occasionally.

2 Meanwhile, rub the pepper in olive

oil and roast in the same oven for
around 30 minutes, turning
occasionally, until tender and soft.
Remove the bell pepper from the
oven, place it in a plastic bag for 23
minutes to loosen the skin, then cool,
peel, and seed. Coarsely chop the
cooked bell pepper.

Papas Arrugadas

Ingredients
2 1/4lb (1kg) new potatoes, scrubbed
sea salt and freshly ground black
pepper
1/2 cup extra virgin olive oil
1 red bell pepper
juice of 1 lemon
2 heaped tbsp tomato paste

3 Put the bell pepper, lemon juice,

tomato paste, spices, and garlic in a
blender or food processor, together
with the remaining oil. Pulse to form
a thick dipping sauce, adding a little
more oil if needed. Check the
seasoning, add the parsley or
cilantro, if using, and serve with the
potatoes.

2 tbsp dry sherry

finely grated zest of 1 lemon
4 garlic cloves, finely chopped
half of a 14oz (400g) can diced
tomatoes, with juices
handful of flat-leaf parsley, chopped
sea salt and freshly ground black
pepper

Preparation

1 Preheat the oven to 400F (200C).

Heat half the oil in a nonstick frying
pan, add the potatoes, and cook,
turning frequently, over medium-low
heat for 20 minutes or until starting
to brown. Add the onions and cook
for another 5 minutes.

2 Add the pepper flakes, sherry,

lemon zest, and garlic and cook for 2
minutes before adding the tomatoes
and parsley. Season with salt and
pepper, and cook over medium heat
for 10 minutes, stirring occasionally.

Patatas bravas

Ingredients

3 Stir in the remaining oil, and

transfer to a shallow baking dish.
Bake for 30 minutes until heated
through. Serve hot, with a crisp
green salad, if desired.

6 tbsp olive oil

1 1/2lb (675g) all-purpose waxy
potatoes, peeled and cut into 3/4in
(2cm) dice
2 onions, finely chopped
1 tsp crushed hot red pepper flakes

Notes

Cheats

You can leave out the oven cooking,

and cook them on the stove instead.
The oven cooking intensifies the
flavor.

910oz (300g) chorizo, cut into 3/4in

(2cm) cubes
2 tbsp dry sherry
1 tsp dried oregano
sea salt and freshly ground black
pepper

Preparation

1 Heat the oil in a frying pan, add the

peppers, and cook over medium
heat, stirring occasionally, for 5
minutes. Add the garlic, chorizo, and
sherry, and cook for 5 minutes more.

2 Sprinkle the oregano over the top,

season with salt and pepper, and
serve.

Notes

From the Author

This is delicious served alongsideor
on top oftoasted ciabatta or
another country-style crusty bread,
grilled or toasted if you prefer.
Chorizo with Peppers

Ingredients
2 tbsp olive oil
2 red bell peppers, seeded and cut
into 3/4in (2cm) squares
2 green bell peppers, seeded and cut
into 3/4in (2cm) squares
3 garlic cloves, crushed

Preparation

1 Preheat the oven to 400F (200C).

Cream the butter and sugar with an
electric hand mixer. Tuiles

2 Add the egg and whisk to combine.

Sift in the flour and fold in with a
large metal spoon. Tuiles

3 Baking up to 4 at a time, place

tablespoons of batter well apart on
non-stick baking sheets. Tuiles

4 Using the back of a wet spoon,

smooth them out to a thickness of 3
1/4in (8cm) in diameter.For
alternative shapes, cut stencils out of
silicone paper. Try stars or scalloped
circles.Place the stencils on a baking
sheet and smooth a spoonful of
batter evenly over each. Tuiles

Tuiles

5 Bake at the top of the oven for 57

minutes until the edges start to color
to a pale gold. Tuiles

Ingredients
4 tbsp unsalted butter, softened
1/3 cup confectioners sugar, sifted
1 large egg, at room temperature,
beaten

6 Use a palette knife to lift them; you

have only a few minutes to shape
them or they harden. Tuiles

1/3 cup all-purpose flour

vegetable oil, for greasing

7 Drape over a greased rolling pin for

a classic shape. If needed, re-bake

for 1 minute to soften.For a basket,

press a tuile over the base of a small,
greased, upturned circular bowl.Use
your hands, or another bowl, to hold
it in place for a minute until it starts
to harden.For a spiral, twist an
oblong tuile around the lightly
greased handle of a wooden spoon.
Tuiles

come to room temperature, knead in

the butter, and finish the brioche as
directed.

Ingredients
For the brioches
2 1/2 tsp active dry yeast
5 eggs

8 Leave the tuiles to cool for 23

minutes before gently sliding them
off the rolling pin. Place on a wire
rack to cool and dry completely.
Tuiles are best eaten the day they
are made.

3 cup bread flour

2 tbsp sugar
1 1/2 tsp salt
12 tbsp unsalted butter
For the glaze
1 egg
1/2 tsp salt

Preparation
Make and knead the dough and let it
rise

Small Brioches

A classic French bread, rich with eggs

and butter. Youll need 10 3in
(7.5cm) brioche molds. You can
choose whether or not to place a
round head on top of each brioche;
it is traditional, but the golden,
shining domes are just as beautiful if
you leave them off. The dough can
be made up to the end of step 5,
kneaded, and left in the refrigerator
to rise overnight. Let the dough

1 In a small bowl, sprinkle the yeast

over 2 tbsp lukewarm water. Let
stand for about 5 minutes, until
dissolved, stirring once. In another
small bowl, beat the eggs with a fork
just until mixed.

2 Sift the flour on to a work surface

with the sugar and salt. Make a large
well in the center, and add the eggs
and dissolved yeast. With your
fingertips, work the ingredients in the
well until thoroughly mixed.

3 Gradually draw in the flour, and

work it into the other ingredients
with your hand to form a smooth
dough. It should be soft and sticky.
Sprinkle the dough with flour and
knead, lifting the dough up and
throwing it down, for 810 minutes,
until it is very elastic.

4 Add more flour, so the dough is just

slightly sticky; it will become less
sticky while kneading, so add flour
sparingly. Brush a bowl with butter.
Put in the dough and roll it against
the side, so the surface is lightly
buttered.

5 Cover the bowl with a damp

kitchen towel, and let rise in a warm
place for 11 1/2 hours, until doubled
in size. Alternatively, put the covered
bowl of dough in the refrigerator, and
leave it up to 8 hours or overnight. It
will rise slowly during that time.

minutes, until smooth again. Cover,

and let rest for 5 minutes more.

Shape and bake the brioches

1 Divide the dough in half. Roll one

piece of dough into a cylinder about
2in (5cm) in diameter. Cut the
cylinder into five pieces. Repeat to
shape and divide the remaining
dough. Lightly flour the work surface.
Cup each piece of dough under the
palm of your hand and roll the dough
so it forms a smooth ball. Small
Brioches

2 Pinch about one-quarter of each

ball between your thumb and
forefinger, almost dividing it from the
remaining dough, to form the head.
Holding the head, lower each ball
into a mold, twisting and pressing
the head on to the base of the
brioche. Small Brioches

Knead in the butter

1 Brush 10 3in (7.5cm) brioche

molds with melted butter. Set the
molds on a baking sheet. Turn the
dough on to a lightly floured work
surface, and knead with your hand to
knock out the air. Cover the dough
and let rest for about 5 minutes.

2 Knead in the softened butter,

pinching and squeezing the dough
with both hands. Knead the dough on
the floured work surface for 35

3 With your forefinger, press down 2

3 times around the head to seal it to
the base of the brioche. Cover the
molds with a dry kitchen towel, and
let rise in a warm place for about 30
minutes, until the molds are full and
the dough is puffed. Meanwhile,
preheat the oven to 425F (220C).
Small Brioches

4 Lightly beat the egg with the salt.

Brush the brioches with egg glaze.
Bake the brioches in the heated oven
for 1520 minutes, until puffed and
brown. Unmold one of the brioches,

turn it over, and tap the bottom; it

should sound hollow. Let the brioches
cool slightly, then unmold. Transfer
to a wire rack and let cool
completely. Brioches make a special
breakfast or afternoon tea, served
plain, or with jam.

3 Add the flour to the butter and

cook over low heat for 1 minute.
Remove from the heat. Orange
Souffls

4 Add the milk, whisking to achieve a

smooth sauce. Heat and stir, slowly
bringing to a boil. Orange Souffls
Orange Souffls

Ingredients

5 Simmer for 12 minutes, then

remove from the heat and add the
orange zest and juice. Orange
Souffls

4 tbsp unsalted butter, melted

1/4 cup sugar, plus extra for dusting
1/4 cup all-purpose flour
1 1/4 cups milk
finely grated zest of 2 oranges

6 Stir in all but 1 teaspoon of the

sugar, stirring until all the sugar has
dissolved. Orange Souffls

2 tbsp orange juice

3 eggs, separated, plus 1 egg white,
at room temperature
confectioners sugar

7 When the mixture has cooled

slightly, add the egg yolks to the
sauce, beating in well. Orange
Souffls

Preparation

1 Place a baking sheet in the oven.

Preheat to 400F (200C). Grease the
ramekins. Orange Souffls

8 Whisk the egg whites to medium

peaks and beat in the remaining
teaspoon of sugar. Orange Souffls

2 Dust the insides of the buttered

ramekins with sugar, making sure
there are no gaps. Orange Souffls

9 Thoroughly mix 1 tablespoon of the

egg whites into the sauce mixture to
loosen it. Orange Souffls

 cup dry white wine

1 tablespoon finely chopped shallots
10 Now fold in the rest of the egg
whites very gently, until all the
ingredients are well mixed. Orange
Souffls

2 cups demi-glace
1 cups heavy cream
4 ounces Cabrales blue cheese,
crumbled into small pieces
Potatoes:

11 Pour the mixture into the

ramekins so that it sits just above
the rim of each ramekin. Orange
Souffls

2 cups Spanish extra-virgin olive oil

1 pound Idaho potatoes, peeled and
cut into 1-inch cubes
Salt to taste
1 teaspoon finely chopped fresh
chives

12 Run a finger around the edge of

the mix, for a top hat effect to help
them rise straight. Orange Souffls

Preparation
Cabrales Sauce

13 Place on the hot baking sheet and

bake for 1215 minutes, or until the
souffls are golden and risen, but still
a little runny in the center. Dust with
a little confectioners sugar and
serve immediately. Orange Souffls

1 Heat the wine in a saucepan over

medium heat, add the shallots and
cook until the wine is reduced by
half, about 2 minutes.

2 Increase the heat to high, add the

demi-glace and bring to a boil.

Fried Potatoes with Cabrales Sauce

and Fresh Cabrales Blue Cheese

Ingredients
Cabrales Sauce:

3 Reduce the heat to medium-low

and allow the demi-glace to simmer
and reduce by one third, about 5
minutes.

4 Add 2 ounces of the crumbled

Cabrales and stir until the cheese
has melted.

5 Stir in the heavy cream and

simmer until the sauce becomes
thick and coats the back of your
spoon, about 3 minutes.

6 Pour the sauce into a blender and

puree. Strain the pureed sauce
through a fine mesh sieve into the
saucepan and keep warm.

Potates:

1 Pour the olive oil into a deep

saucepan and heat to 275 degrees
(on a candy thermometer). Working
in batches, place the potatoes in the
oil and poach them, frying them
slowly until soft, 8-10 minutes. The
potatoes wont change color but they
will soften all the way through.

2 Test for softness by inserting a

toothpick: if it comes out easily, the
potatoes are done.

5 Return the potatoes to the pan, in

batches, and fry until they are crisp
and brown, about 6 minutes.

6 Drain the potatoes on a paper

towel, and sprinkle with salt to taste.
Be sure to let the oil return to 350
degrees between batches.

7 Place the fried potatoes on a

serving dish and spoon the warm
Calabres sauce over them. Sprinkle
the remaining 2 ounces of crumbled
Calabres over the potatoes and
garnish with chives.

Spanish Rolled Sponge Cake

Ingredients
butter, for greasing
3 Remove them from the pan and set
aside to let drain. Be sure to let the
oil return to 275 degrees between
batches.

2/3 cup sugar

5 eggs, separated
finely grated zest of 2 lemons
1/3 cup all-purpose flour, sifted
pinch of salt

4 Once all of the potatoes are

poached, raise the temperature of
the olive oil to 350 degrees (on a
candy thermometer).

1/2 cup confectioners sugar

1 tsp ground cinnamon
candied lemon zest, to serve
(optional)

For the ganache

4 1/2oz (125g) dark chocolate,
coarsely chopped
2/3 cup heavy cream
1/2 tsp ground cinnamon
1 1/2 tbsp dark rum

Preparation

1 Preheat the oven to 425F (220C).

Grease and line a baking sheet with
parchment paper. Mix 1/2 cup sugar
with the egg yolks and zest. With an
electric mixer, beat for 35 minutes
until thick. In a metal bowl, whisk the
egg whites until stiff. Sprinkle in the
remaining sugar and whisk until
glossy. Add the salt to the yolk mix,
then sift and fold in the flour and the
egg whites.

4 Mix half the confectioners sugar

with cinnamon in a small sieve.
Sprinkle the mixture evenly over a
large sheet of parchment paper.
Place the cake on the sugared paper
and gently unroll it. Spread the
ganache evenly over the cake.
Carefully roll up the filled cake as
before and chill for about 6 hours, or
until the filling is firm. Unwrap the
cake, trim each end, sift over the
remaining confectioners sugar, and
scatter with candied lemon zest (if
using).

Lenguas de Gato Cookies

Ingredients
4 large egg whites, at room
temperature
3/4 cup heavy cream
3 tbsp sugar

2 Pour the mixture on to the

prepared baking sheet and spread it
almost to the edges. Bake near the
bottom of the oven for 79 minutes,
until firm and golden brown. Remove
the cake from the oven, remove the
parchment, and roll up. Let cool.

1 tsp pure vanilla extract

1 cup all-purpose flour

Preparation

1 Preheat the oven to 375F (190C).

Line 2 large baking sheets with
parchment paper.
3 For the ganache, put the chocolate
in a large bowl. Heat the cream with
the cinnamon in a small saucepan
until almost boiling. Add to the
chocolate and stir until melted. Let
cool and add the rum. Beat the
ganache with an electric whisk for 5
10 minutes, until thick and fluffy.

2 Beat the egg whites with an

electric mixer until soft peaks form.
Beat the cream, sugar, and vanilla
until about as thick as sour cream.
Fold in the whites. In three additions,
sift the flour over the mixture, folding
it in after each addition.

3 Transfer the meringue to a pastry

bag with a 1/2in (13mm) plain tip.
Pipe 3in (7.5cm) long strips of batter
on the baking sheet, spacing them at
least 2in (5cm) apart. Bake about 15
minutes, until the edges are golden
brown in color. Let cool briefly, then
transfer to a wire rack to cool
completely.

Khajur
Khoujoor, (also spelt as Khajoor or
Khajur) is a delectable Afghan
dessert. This delicious pastry is made
from lightly leavened dough, which is
prepared with sugar, caramelized in
oil and mixed with flour, yeast, and
salt. After the dough is lightly
pressed and gets Khajoor-seed shape
it is deep fried. This popular Afghan
dessert is served along with other
traditional Afghan sweet dishes with
fresh fruits and nuts. Khoujoor is one
of the most popular Afghan desserts
that are made for special festive
occasions.

Ingredients
tbs dried yeast
cup warm water
4 cups all-purpose flour
tsp salt
cup vegetable oil or margarine
1 cup + 2 tbs sugar
vegetable oil for frying

Method

Step 1

Combine the yeast with the warm

water and set aside to soften. Sift the
flour and salt together in a large
mixing bowl.

Then add the yeast mixture and the

cup cold water and mix to make a
firm dough.

Step 5
Step 2

In a pan, melt the oil and sugar

together.

Step 3

Pour quickly into the flour and stir

rapidly to prevent the formation of
large sugar crystals as the
caramelized sugar cools.

Step 4

Do not allow it to stand, but at once

take a little of the mixture and form
it into a ball about the size of an egg.
Flatten this against the convex
surface of a sieve to a thickness of
about 1/8inch and a diameter of
about 2 inches, then roll it up loosely
and seal .

Step 6

Fry the cakes in deep oil until golden

brown, remove, drain well and cool.