ROLONG SWEET (Suji / Semolina Coconut Sweet)

Soogi Coconut Sweet 3

ROLONG SWEET (Suji / Semolina Coconut Sweet)

Makes 30 pieces


2 cups grated coconut

1 cup roasted fine rolong / suji

3 cups sugar

1 cup milk

½ cup condensed milk

1 teaspoon ghee

½ teaspoon vanilla essence

½ teaspoon food colour either pink or green (optional)

Roast the rolong / sooji/ semolina with a teaspoon ghee till it gives out a nice aroma.

Melt the sugar with the milk and condensed milk in a thick bottomed vessel.

Add the grated coconut and mix well. Cook till the coconut is soft.

Add the rolong (suji / semolina), vanilla essence, food colour and ghee and mix well.

Simmer on low heat, stirring all the time, till the mixture becomes thick and leaves the sides of the vessel.

Pour on to a greased plate and cut into squares.


green masala chops



½ kg lamb / mutton chops (Flatten slightly with the handle of the knife)

2 teaspoons ginger garlic paste

4 green chilies

3 tablespoons coriander leaves

1 teaspoon cumin seeds

2 cloves

2 cardamom

2 pieces of cinnamon

½ teaspoon turmeric powder

Salt to taste

3 tablespoons oil

3 potatoes pealed washed and cut into quarters

2 onions sliced finely

½ cup coconut paste

Grind the green chilies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender. Heat oil in a pressure cooker and fry the onions till golden brown. Add the meat, ginger garlic paste and turmeric powder and fry for some time. Now add the ground paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the potatoes and sufficient water and pressure cook for 15 minutes. Serve hot. This curry is good with ghee rice or Palau rice.



Fish Padda

FISH PADDA (Fish Pickle)


500 grams sardines or small mackerels or any other small fish cut into fairly big pieces

3 tablespoons chopped garlic

2 tablespoons chopped ginger

3 tablespoons chillie powder

2 teaspoons garlic paste

1 tablespoon cumin powder

½ teaspoon turmeric powder

1 teaspoon mustard powder

2 teacups vinegar

20 or 25 curry leaves

½ liter sesame oil or mustard oil

Salt to taste

Marinate the fish with turmeric powder & salt for half an hour. Fry the fish lightly in either sesame oil or mustard oil, for 5-8 minutes. It should only be slightly crisp. Remove & keep aside.

In the same oil add the curry leaves, chopped ginger and garlic and fry for a few minutes. Mix in the garlic paste, chillie powder, cumin powder, mustard powder and salt and fry with a little vinegar till the oil separates from the mixtures and gives out a nice aroma. Add the rest of the vinegar and the fried fish and mix well . Simmer for 2 more minutes then take down.

Cool and store in bottles. This pickle will last for about 6 months if stored in the fridge.

 Note; Instead of fresh fish, Salt fish can be used instead.


Fish Curry Taj Westend 1

1 kg of any good fleshy fish such as Pomfret, Seer, Mullet or Salmon cut into thick fillets
2 big onions chopped finely
3 green chilies sliced lengthwise
2 teaspoons ginger garlic paste
1cup thick coconut milk
½ teaspoon turmeric powder
3 tablespoons oil
Salt to taste
½ cup tamarind water from a small ball of tamarind
2 teaspoons chillie powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 sprigs curry leaves
Clean and cut the fish into thick slices.
Heat oil in a pan and add the curry leaves and onions and sauté for a few minutes. Add the ginger garlic paste, turmeric powder, chillie powder, coriander powder, cumin powder, and tamarind water and fry for 2 or 3 minutes. Add the coconut milk, salt and slit green chillies and a little more water if more gravy is required and bring to boil. Add the fish. Cook on low heat for about 7 to 8 minutes till the fish is cooked. Pour a tablespoon of oil on top then remove from heat. Shake the pan so that the oil coats the top evenly.
(Care should be taken not to overcook the fish or else it will break up.) Serve with rice or breadFish Curry Taj Westend 1


Brinjal Pickle new 8

BRINJAL PICKLE (Aubergine / Egg plant Pickle)


1 kg long purple or green Brinjals or 1 large seedless one

3 tablespoons chillie powder

2 tablespoons chopped garlic

2 tablespoons chopped fresh ginger

1 cup vinegar

1 tablespoon mustard powder

1 tablespoon cumin powder

1 teaspoon turmeric powder

1 cup Sesame oil refined oil

1 cup of sugar

2 tablespoons salt

Wash and dry the Brinjals well and cut them into medium size pieces.

Heat the oil in a pan. Add the cut brinjals and lightly fry them till the skin changes colour. Remove and keep aside.

In the same pan add the ginger and garlic and sauté on low heat for a few minutes.

Make a paste of all the chillie powder, mustard powder, cumin powder, and turmeric powder with half the vinegar.

Add this paste to the ginger and garlic and fry for a minute.

Now add the Brinjals and salt and mix well.

Cook for 5 to 6 minutes on low heat.

Add the vinegar and sugar and mix well.

Cook till the sugar dissolves and till the brinjals are cooked.

Cool and store in bottles.

This pickle would last for a month if stored in a fridge.


Chicken Sausage Bites

CHICKEN SAUSAGE BITES – An easy and tasty dish for a Party – Nibbles and Starters 

Serves 6   Time required: 15 minutes


 5 or 6 Chicken Sausages

2 medium size onions sliced finely

2 teaspoons ground pepper or cracked pepper

1 tablespoon chopped garlic

Salt to taste

2 tablespoons oil

Boil the sausages in a little water then cut them into bite size pieces.

Heat oil in a pan and fry the finely chopped onions and chopped garlic till the onions turn golden brown. Add the sausage pieces, pepper and salt and mix well. Simmer on low flame for about 4 to 5 minutes, stirring occasionally) till the sausage pieces take on the pepper and garlic flavor.  Serve as a starter or appetizer

Note: If desired, you could add pieces of capsicum also while frying the onions and garlic to give it a different flavor.