Maithi ka Salad

Ingredients
1 small bunch fresh Maithi (fenugreek) leaves
1 tomato
1 onion
1/2 tsp. crushed cumin seeds
1 tsp. lemon juice
1 small green chilli chopped
1 tbsp. peanuts crushed
salt to taste
Method
Pick leaves, clean, wash and chop them fine.
Chop tomato and onion fine.
Add all other ingredients to chopped tomato and onions.
Add chopped leaves, toss till well mixed.
Serve immediately.

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Mango Ice cream

Ingredients
1 litre fullcream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. mango essence
1/2 cup cold milk
1 cup mango pulp (coarsely mashed)
1/2 cup fresh beaten cream
1/4 cup ground sugar
Method
Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan.
Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well.
Cool to room temperature, freeze in covered tray, till set.
Remove when well set, mash and beat till soft and creamy.
Mix together the pulp, 1/2 cup beaten cream and ground sugar.
Add 1 cup cream first with essence and beat.
Add fruit cream mixture and fold in gently.
Transfer back to container and freeze till well set.

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Fruit Ice cream Medley

Ingredients
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit
(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
2 tbsp. fresh fruit sauce (refer sauces for icecreams and cakes)
1 icecream wafer for topping
1 tbsp. tiny cubes of leftover cake (optional)
2-3 tbsp. orange juice sweetened and chilled
Method
Use a balloon glass (with/without stem) for best result.
Toss the chopped fruit and cake together.
Place at bottom of glass. Pour the orange juice over it.
Place the icecream scoops over the fruit.
Pour sauce over scoops.

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How To Make Garam Masala

Ingredients

• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 
  
• Method
• Mix and grind all the ingredients and place in an airtight jar.

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BAKED CHICKEN AND POTATOES

BAKED CHICKEN AND POTATOES

Ingredients

1 Kg chicken

6 medium unpeeled potatoes, sliced

1 sliced onion

1 can mushroom soup

Method

Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.

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CHINESE STYLE FRIED CHICKEN

CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and skinned

2 tomatoes, cut in pieces (1/2 inch)

1 green pepper, cut in pieces (1/2 inch)

2 tbsp. oil

Mushrooms (optional)

SAUCE

1/4 c. corn syrup

2 tbsp. soy sauce

1/2 c. water

1 tbsp. corn starch

1/4 tsp. ground ginger

Pinch garlic powder

2 tbsp. sherry (optional)

Mix together

Method

Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute

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Lassi with Coconut and Mango

Lassi with Coconut and Mango

A cool Pakistani yogurt drink and perfect accompanied to any Pakistani meal.

Ingredients

2 ripe mangos, peeled and chopped (or tinned mango or tinned mango pulp)

300ml Coconut milk

325ml Natural yogurt

2 tsp sugar

Method

Put all the ingredients into a blender and blitz. Pour into glasses and add some ice cubes. Lassi is supposed to be thick and creamy, however if you find it a little too tick you can let it down with a little water.

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Pulau

Pulau

Ingredients

450g basmati rice

1 Medium onion, finely chopped

25g Butter, plus extra to serve

4 Cardamom pods

½ tsp Turmeric

8 Whole cloves

1 Cinnamon stick

Pinch saffron threads

2 Bay leaves

600ml Vegetable stock

Salt

Cooking Method

Rinse your uncooked rice under running water for a minute or so. Soak the saffron strands in a teaspoon of warm water, this will help them release their colour. Melt the butter in a large sauce pan and add the onion, cook for 5 minutes until softened. Add the

spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminum foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving.

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Chicken Dopiaza

Chicken Dopiaza

Ingredients

450g chicken breast, chopped into 2.5 cm pieces

1 tsp cumin seeds

1 tsp coriander seeds

3 cardamom pods (whole)

1 tsp fennel seeds

1 tsp ground fenugreek

3 tbsp groundnut oil

450 g onions, peeled and sliced

3 cloves garlic, peeled and crushed

3 green chillies, deseeded and finely chopped

1 level tablespoon ground turmeric

1 level tablespoon freshly grated peeled root ginger

2 medium tomatoes, skinned and chopped

75 g creamed coconut

150 ml natural yoghurt

Salt

Freshly ground black pepper

Cooking Method

Place all of the spices into a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder. Place 2 tbsp of the oil into a casserole dish or oven proof saucepan over a high heat, when it is really hot, brown the chicken pieces a few at a time. Cover the chicken and put on one side, then add the rest of the oil, fry the onions until well browned about 10 minutes, add the garlic and chili and cook for a further 2 minutes. Return the Chicken to the pan, add the crushed spices, fenugreek powder, turmeric, ginger and tomatoes and stir. Next grate the creamed coconut into a bowl add 275 ml boiling water whisking until it has dissolved, pour it into the casserole, followed by the yoghurt and some seasoning. Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours. Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.

Chicken Dopiaza

Dopiaza does mean double onion. The caramelized onions lend a sweetness and depth to the flavor of the sauce. This dish also works particularly well with Beef.

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Lamb Kofta

Lamb Kofta

Ingredients

1/2 red onion, chopped

1 tbsp Parsley, chopped

1 tbsp Coriander, chopped

1 tsp Mint, chopped

1 tsp Paprika

1 tsp Cumin seeds, crushed

½ tsp Fenugreek powder

½ inch Root ginger, grated

1/2 small red chili, deseeded

600g minced lamb

1 tbsp Ghee (this keeps the kebab moist and most of it will drain away, but if you prefer you can leave it out)

Pinch salt

Freshly ground black pepper

Cooking Method

Put the onion, parsley, coriander, mint, paprika, cumin, ginger, fenugreek and chilli into a food processor and puree. Season with a pinch salt and freshly ground black pepper. Add lamb and ghee, whiz into a coarse paste, adding a splash of water if necessary.

Refrigerate for 4 hours, until firm. Shape meat into sausages and push onto the soaked skewers. Return to the fridge and allow to firm up again. Heat a griddle pan until hot and char grill the lamb koftas for 15-20 minutes or so, until cooked through.

Lamb Kofta

Wonderfully spicy and fragrant these koftas make an excellent starter served with salad and Chapatti. The amount of chili in this recipe will just give mild heat, so if you want more fire add a whole chili, more heat still leave the seeds in.

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Vegetable samosas

Vegetable samosas

This is a vegetarian version which is spicy and flavorful without being hot, perfect with mango chutney.

Ingredients

225g Plain flour

4 tbsp Ghee

1 tsp Nigella seeds

500ml vegetable oil, for deep-frying

1 Cauliflower, cut into tiny florets

2 Potatoes, peeled and chopped into tiny cubes

2 tsp Grated Root Ginger

4 tbsp Frozen peas

2 Carrots, peeled and cut into small cubes

1 tbsp raisins, soaked in water

1 tsp ground Fennel seeds                                                          

1/2 tsp Fenugreek powder

1 tsp Sugar

Cooking Method

To make the pastry, put the flour, Nigella seeds into a bowl and rub in the ghee with your finger tips. Add a pinch of salt and enough water to make a firm dough and knead until smooth. Cover with damp tea towel and set aside. Heat 2 tablespoons of the oil in a saucepan and add the cauliflower, peas, carrots and potatoes. Gently fry for a few minutes until cooked through. Add the ginger, raisins, crushed fennel seeds, fenugreek and sugar to the pan. Season with a little salt. Stir well and let the mixture cook for a few minutes more. Remove from the heat and cool. Divide the dough into golf ball sized balls. Roll each one into a very thin oval shape, then cut into half to form 2 half moons. Brush a little water around the curved side with your finger, then shape into a cone.

Fill cone with vegetable mixture. Seal edges by pinching ends together, set aside and repeat with the rest. Heat the oil in a deep fat fryer or deep saucepan to 180oC and fry the samosas in batches until golden, drain on kitchen paper and serve hot.

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Spiced Beef with Mushroom

Spiced Beef with Mushroom
Ingredients
Beef 500 gm,cut into bite sized pieces
button mushroom 200 gm,
small onions 10
peas 100 gm
black pepper,freshly ground, 2 tbls
chili powder 1 tbls
garlic, 30 flakes,crushed
Tomato 6
clove 4
bay leaf 3
cinnamon 4
Chinese parsley (Cilantro) 1 cup
salt 2 teaspoon
green onion 2
green chili 4
ginger 1 inch piece
Method 

Grind 5 onions with about 15 flakes of garlic,pepper,salt and green chilies,add chili powder to this.Marinate beef in this for over 2 hours in normal temperature.In a wok,add oil and fry the remaining garlic and onion,add the spices and after a few minutes,add the beef with its sauce,cover the wok.Grind the

tomatoes and after some time ,add it to the beef.Pour little oil into another wok,add onions,chopped green onions,ground ginger and fry .Add quartered mushroom into this wok and fry till mushroom reduces in volume by little.Meanwhile the first wok,with beef must have cooked for atleast 20 minutes, and the

sauce must have reduced to half.Add the contents of the second wok and heat through for about 3 minutes.

Garnish with Chinese parsley. Serve hot with Nan or Bread.

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CHICKEN WITH RICE

CHICKEN WITH RICE

Ingredients

1Kg. chicken, cut into serving pieces

200grams. butter or margarine

1Kg. Instant rice

1 (10 1/2 oz.) can condensed cream of chicken soup

1 c. water

1 chicken cube

Cooking Method

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow melting. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon.  Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. 

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CHINESE CHICKEN SALAD DRESSING

CHINESE CHICKEN SALAD DRESSING

Ingredients

2 tsp. sesame oil

2 tbsp. sesame seeds, roasted

2 tbsp. sugar

2 tbsp. mayonnaise

2 tbsp. lemon juice

2 tbsp. oil

Cooking Method

Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry noodles.

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Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

1 pound chicken breast fillets

1 pound chicken thigh fillets

2 tablespoons butter

1 cup chopped onion

1/2 cup diced celery

4 cups chicken stock

2 cups water

1 cup sliced carrot

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon minced fresh parsley

2 cups egg noodles

Garnish

Minced fresh parsley

Cooking Method

Preheat oven to 375 degrees. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and celery in the saucepan for just 4to5minutes. You don't want to brown the veggies. Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top. 

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Vegetable Soup

Vegetable Soup

Vegetable Soup

Ingredients

6 cups chicken broth (Swanson is best)

1 14.5-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 1/2 teaspoons chili powder

Pinch of garlic powder

Garnish

1 cup grated cheddar/jack cheese blend

1 cup crumbled corn tortilla chips

Cooking Method

Combine all the soup ingredients in a large saucepan and cook over high heat. Be sure to

Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.

Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the

soup has thickened and tortilla pieces have mostly dissolved. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

If you like a soup that's packed with Vegetables, that's low in fat. This is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas and prepare to take the chill off.

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Garlic Potatoes

Garlic Potatoes

Ingredients

4 medium/large russet potatoes

1 tablespoon butter

1 tablespoon minced fresh garlic (3-4 cloves)

3/4 cup water

1/2 cup cream

3/4 teaspoon salt

1/8 teaspoon black pepper

1. Preheat oven to 400 degrees

Cooking Method

Bake the potatoes by first rubbing them lightly with oil and then baking them in the preheated oven for 1 hour until they are tender. Cool. Mash potatoes and remove about half of the skin. You want to leave the rest in. Melt the butter in a large saucepan over medium heat and then add garlic and sauté for 5 minutes. Add the remaining ingredients to the pan and cook for 5-10 minutes while stirring often until garlic mashed potatoes are very hot. 

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Conversion Calculations

Miscellaneous Units and Equivalents

Unit	Equivalent
Drop	1/96 tsp, 1 tsp = 60 drops
Dash	1/16 tsp (less than 1/8), also 8 drops liquid
Pinch	1/16 tsp (less than 1/8)
Dram	1/8 ounce, 8 drams = 1 ounce, 4 drams = 1 tbl
Gill	1/2 cup, 1/4 pint, 4 fluid ounces
Peck	8 quarts (dry measure)
Bushel	4 pecks
Jigger	1 1/2 fluid ounces (3 tbl)
Fifth	1/5 gallon
1 standard Coffee Scoop	1/8 cup, 2 tbl
1 stick Butter	1/2 cup or 1/4 lb
2 cups sugar	1 lb
1 lb	16 ounces

Conversion Calculations

Units to Convert	Calculation
Quarts to Liters	multiply Quarts by 0.94635
Pints to Liters	multiply Pints by 0.47311
Gallons to Liters	multiply Gallons by 3.785
Fluid Ounces to Liters	multiply Fluid Ounces by .029573
Fluid Ounces to Milliliters	multiply Fluid Ounces by 29.573
Ounces to Grams	multiply Ounces by 28.35
Pounds to Grams	multiply Pounds by 453.59
Pounds to Kilograms	multiply Pounds by .45359
Liters to Quarts	multiply Liters by 1.056688
Liters to Pints	multiply Liters by 2.1134
Liters to Gallons	multiply Liters by 0.2642
Milliliters to Fluid Ounces	multiply Milliliters by 0.03382
Grams to Ounces	multiply Grams by 0.0353
Grams to Pounds	multiply Grams by .0022046
Kilograms to Pounds	multiply Kilograms by 2.2046

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Dry or Weight Measurements

Dry or Weight Measurements

Unit	Equivalent	Metric
1 ounce	1/16 pound	30 grams (28.35 g)
2 ounces	1/8 pound	55 grams (56.7 g)
3 ounces	3/16 pound	85 grams(85.05 g)
4 ounces	1/4 pound	113.4 grams
8 ounces	1/2 pound	226.8 grams
12 ounces	3/4 pound	340.2 grams
16 ounces	1 pound	454 grams (453.59 g)
32 ounces	2 pounds	907 grams (907.2 g)
1 kilogram	2.205 pounds / 35.2 ounces	1000 grams
1 gram	.035 ounce
100 grams	3.5 ounces
500 grams	1.10 pounds

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Spiced Chai

Spiced Chai

Use tea which is not artificially flavored.

Ingredients

150 ml of water

250 ml of milk.

1-1 ½ tsp of black tea leaves

3 tsp of sugar

¼ inch of ginger grated

3 pods of cardamom

¼ inch of cinnamon

2 cloves

Preparing Method

Bring water and milk to boiling point. Add tea leaves and all other ingredients. Bring to boil and cook for additional 3-4 mints till tea turns to a nice red-brown color and you smell the spices. Serve hot and enjoy.

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Mango and Pear Chutney

Mango and Pear Chutney

Ingredients

250 gms. Raw firm mango

250 gms Pears           

500 gms. Sugar

2 tsp. salt

1 tsp. red chilli powder

1 tsp. Hot spices

1 tbsp. marsh melon (kharbooja) seeds

1 tbsp. Raisins

2 cloves powdered

8 each almonds and cashews chopped finely.

Cooking Method

Peel and mash pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and hot spices. Cool a bit and transfer to clean airtight jar.

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Malai Kofta

Malai Kofta

Ingredients

Gravy:

125 gms. cream

75 gms. khoya or paneer

150 ml. milk

50 gms. cashewnuts

3 tsp .white pepper powder.

2 1/2 tsp. sugar

2 tsp. grated ginger

1/4 tsp. nutmeg powder

1/2 tsp. turmeric powder

1 tsp. garlic paste

1 cinnamon

6 cloves

6 cardamoms

salt to taste

3 tbsp. ghee

Kofta:

50 gms. paneer

5 medium potatoes

20 gms. Cashew nuts

20 gms. raisins

4-5 green chillies chopped fine

1/2 tsp. ginger grated

1 tsp. coriander chopped

1/2 tsp. cumin seeds

salt to taste

Garnish

1 tbsp. grated cheese or paneer

1 tbsp. chopped coriander

Cooking Method

Koftas

Boil the potatoes, peel and smash them. Mix together all the ingredients except raisins and cashews. Take ping-pong ball sized dough in hand. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball. Repeat for remaining dough. Keep aside. Gravy: Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes. Warm the koftas either in the oven or on the tava. To serve place warm koftas in a casserole. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Garnish with grated cheese and chopped coriander. Serve hot with naan or parathas.Enjoy the finest traditional Pakistani recipe.

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Spiced Beef with Mushroom

Spiced Beef with Mushroom

Ingredients

Beef 500 gm, cut into bite sized pieces

button mushroom 200 gm,

small onions 10

peas 100 gm

black pepper, freshly ground, 2 tbls

chili powder 1 tbls

garlic, 30 flakes, crushed

Tomato 6

clove 4

bay leaf 3

cinnamon 4

Chinese parsley (Cilantro) 1 cup

salt 2 teaspoon

green onion 2

green chili 4

ginger 1 inch piece

Cooking Method

Grind 5 onions with about 15 flakes of garlic, pepper, salt and green chilies, add chili powder to this. Marinate beef in this for over 2 hours in normal temperature. In a wok, add oil and fry the remaining garlic and onion, add the spices and after a few minutes, add the beef with its sauce, cover the wok. Grind the tomatoes and after some time, add it to the beef. Pour little oil into another wok, add onions, chopped green onions, ground ginger and fry .Add quartered mushroom into this wok and fry till mushroom reduces in volume by little. Meanwhile the first wok, with beef must have cooked for at least 20 minutes, and the sauce must have reduced to half. Add the contents of the second wok and heat through for about 3 minutes.

Garnish with Chinese parsley. Serve hot with Nan or Bread.

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Rice Salad

Rice Salad

Ingredients

3 cups cold cooked rice

1/2 cup cooked peas

1/2 cup cooked corn

1/2 cup raisins

1/2 cup red and green pepper, chopped

1/3 cup olive oil

6 slices bacon, cooked crisp and crumbled

Salt and fresh ground pepper to taste

Method

Combine all ingredients in a bowl. Toss with olive oil and chill overnight in refrigerator before serving. Garnish with orange sections.

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Chicken Fried Noodles

Chicken Fried Noodles

Ingredients

Chicken pieces, about 400 gms

Cruciferous vegetable, 150 gms (broccoli or cauliflower)

Celery, 1

Green onion, 1

Bell pepper, 1

Noodles, 400 gms

Green chilies, 5

Eggs, 2

Freshly ground pepper, 2 tsp

Ginger, 1 squint

Garlic, 10 flakes, crushed

Star aniseed, 1,ground

Carrot, cut lengthwise,150 gems

Vegetable oil,60 ml

Soy sauce, 30 ml

Chicken broth 150 ml

Cilantro, 1 bunch

Chili powder 2 tsp

Chicken cubes, 3

Corn starch, 50 gm

Method

Cut the chicken to bite size pieces, coat them with a little corn flour, and half of soy sauce, mix with chili powder and aniseed powder. In a nonstick wok, add 1 tblspn of oil and pour the eggs and cook them under low fire. When it comes to eggs and prawns, you need to cook them under low fire to preserve their texture or they get "rubbery”. sprinkle the scrambled eggs with pepper and remove them to a plate. Add more oil to the hot wok. Add the crushed garlic and crushed ginger to the oil. Add the chopped green onions, chilies and chicken to the wok, stirring all the while. After a couple of minutes, reduce the heat so that the chicken cooks in its juice. Later add the florets of cruciferous vegetables and stir fry them for about 3 minutes. Meanwhile, prepare Noodles as advised and set aside. Turn up the heat in your wok. Add the broth, spiced with crushed soup cubes and soy sauce. Add the remaining corn starch to add the "glaze" and stir with chopped celery and scrambled eggs. Lastly mix them with the prepared noodles. Garnish with cilantro and serve hot.

Note

Most of the ingredients mentioned above contain plenty of Vitamins, minerals, photochemical and antioxidants which not only lower your chances of cancer, but also promote a sense of well being, especially with all those Red-hot chilies inducing a flush.... Believe me, when I am down with Cold and feel like running my head under a speeding train, I prepare this concoction which leaves me refreshed,(phew..)the next day.

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Spicy Fruit Salad

Spicy Fruit Salad

Ingredients

500 grams of peaches

2 − 3 inch long cinnamon sticks

3/4 teaspoon of allspice

2 large oranges

2 large pink grapefruit

1 small pineapple

2 pints of strawberries

3 kiwi fruits

2 tablespoons of crystallized ginger root

Method

Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit.

Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes. Drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve. Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.

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