Sunday, December 26, 2010

Roast Chicken Breast with Potatoes

''When roasting its better to use chicken with the skin but in this dish I used skinless chicken as a healthier option. This is a very simple roasting method in western style. ''

Serve 4
Skin less Chicken Breast 1
Olive oil
2 carrots
4-5 baby potatoes ( small potatoes)
5 cloves of garlic
1 chicken stock cube

Pre heat the oven to 190C for 20 minutes.
Wash the Chicken breast in cold running water. Pat fry with kitchen paper. 
Rub the chicken breast with good amount of olive oil. Season with salt the pepper. Leave till the oven is ready.
Wash well and cut the potatoes in to half or quarters with the skin on. Peel and cut the carrots in to large rounds. Cut 3 cloves in half with the skin on and retain the other 2 cloves as a whole.
Grease the baking try with olive oil and place the carrots, potatoes and garlic cloves in the middle.
Lay the chicken breast on top of them.

Place in the preheated oven and bake for 30 minutes.
Dissolve 1/2 a stock cube in quarter cup hot water and put in to the baking tray and bake for another 10 minutes.

After 40 minutes are gone remove the baking tray and remove the potatoes, carrots in to a serving dish. Reheat the oven to 230C. wash the chicken with drippings by spooning over.
Place it back in the oven for further 8- 12 minutes to brown the chicken.
Make sure to check the chicken once in a while to make sure the drippings from the chicken hasn't dried out. If the water drys out put more stock in to the pan.

Take out the chicken and test for readiness by poking the breast with a metal spoon. If it isn't spongy or the metal fork stuck inside the chicken comes out warm to touch, the chicken is ready. otherwise put is back in the oven for 5 minutes.

Note: The oven heat varies so make sure to check the chicken while baking.
Once baking is done put wine or more stock (1/4 cup) in to the roasting pan and scrape the browned bits to mix. Heat it on top of a stove if the baking dish is stove proof to make a sauce or pour it in to a pan and heat till thickened to make a sauce for a roasted chicken.

Tuesday, December 21, 2010

Scrambled Eggs

This is the simplest and easiest ways of scrambled eggs. Yet is simply delicious on its own or with a piece of toast.

Serve 1

Egg 1
Butter 1 tbsp divided in half
Milk 1 tbsp
Some Cheddar Cheese cut in to small cubes (1tbsp)
Salt and pepper to taste

Put half of the butter in a frying pan over low heat.  Melt the butter.  The remainder of the butter cut into small pieces.  While the butter is melting, whisk the egg with the milk,cheese salt, pepper and the remainder of the butter.  Whisk until the egg and milk is incorporated.  The butter and cheese will be chunks.  Pour into the non stick frying pan and stir until cooked through, not browned, still moist, soft but not runny.

Monday, December 20, 2010

Chicken Mushroom Patties

This is an Indian style patties/ cutlet ideal for a snack or to use as a home made burger filling.

Serve 8-10

Chicken boneless 300g minced
Mushroom 100g chopped finely
Soya Flakes (minced) about 1/2 cup 
1 big onion chopped
2 capsicum de-seeded and chopped
2-3 garlic cloves chopped
vinegar1 tsp
2 big potatoes boiled and skin peeled off
chillie paste 1-2tbsp
2 eggs lightly beaten and seasoned with salt to taste
corn flour
Bread crumbs
sunflower oil

 Season minced chicken with salt, pepper and vinegar and keep for 15 minutes.
Cut the mushroom in to small pieces. Moisten the dry soya flakes in water and and squeeze off excess water.
Heat oil( 1-2 tbsp) in a non stick pan and add in the chicken and mushrooms and let it cook until water starts to ooze from chicken. Add in the soya flakes and season with chille paste, salt and pepper to taste.
When the meat is cooked take it off fire and heat little oil in the same pan and fry in the garlic, onions and capsicum. Add little salt to taste.
Mix with the meat and keep the mixture aside.
Mash the boiled potatoes till very soft and season with salt and pepper to taste.
Finally mix the meat mixture with mashed potatoes and make a soft and sticky mixture that can be made in to cutlets. (If the mixture is too dry add some stock/ mashed potatoes or if its too sticky and watery add flour to adjust the consistency)

Cover and keep the mixture in the fridge for till cooled down for an hour.
Take the mixture out and be ready to prepare them in to cutlets.
Make 3 flat plates ready with corn flour, lightly beaten eggs, and bread crumbs ( you can season the bread crumbs to you liking with chille powder/ salt / pepper)
Make patties// cutlets by taking a ball of mixture on the hands and pressing it and flattening it in the palms to make flat and 1.5cm thick rounds.

Once cutlets are made dip them first in corn flour to well coat. Dust off excess flour and keep them in tray.

Secondly dip the cutlets in beaten egg quickly to well coat and then transfer to breadcrumbs plate and coat with breadcrumbs.

When all the cutlets are made like this keep them back in fridge lined and covered with cling film till ready to fry. (atleast 1 hour)
Heat oil in a non stick frying pan and put enough oil to shallow fry the cutlets in batches of 2-4.
When the oil is heated well carefully put the cutlets and fry one side till its golden brown and turn over and fry the other side till its done.
Take off heat and lay the cutlets in kitchen paper towels to absorb excess oil.
Serve hot with Ketup.

Sunday, December 19, 2010

Strawberry Mousse Pudding

''This is lovely light dessert''

Serve 4-6

Strawberry flavored Jelly Packet
Sponge Cake to line the base of the Pudding dish (optional)
Whipping cream or Cream Topping about yielding about 1 L
(I used a Cream Topping : a brand called Supersun)
Strawberries 200g
Some dark/ milk chocolate grated
Some sugar 

-Get a large bowl and line the base with sponge cake broken down to pieces.
-Make strawberry jelly according to packet instructions and keep in the fridge to set in a different bowl.
-Once its set lightly cut the jelly in to cubes and line on top of the sponge cake layer.
-Making the mousse:
In a blender, puree 1/2 of the strawberries with sugar to taste.( 1tbsp sugar)
Whip the whipping cream until forming peaks and mix with the pureed strawberries and whip with an electric beater again to make the mousse. (Adjust sugar taste by adding icing sugar when whipping)
Alternatively if using Cream Topping mixture: mix strawberry puree with ice cold milk making 2 cups of strawberry milk.Chill until very cold then whip the cream topping mixture with the ice cold strawberry milk until it forms peaks with the help of a electric beater to make mousse.
-Then pour the mousse on top of the jelly layer.
-Cut 1/4 of strawberries in to quarters and line them on the mousse.
-mash the remaining strawberries (1/4) with sugar and heat in under low flame to make a strawberry sauce.
Let it cool and pour on top of the mousse.
-Top the pudding with grated chocolate flakes
- Chill overnight and Serve!!!

Fruit Salad

Fruit Salads should make fresh 'coz when adding sugar the fruit pieces becomes fragile and mashy. So best way to make yummy fruit salad is to mix in the fruits/ nuts/custards/ sugar or syrups just before serving. What I prefer to do is cut the fruits and store them separately in air tight containers in the fridge to ensure the freshness. But certain fruits like banana or apple can not be stored like this and better use fresh.

Serve 4 
Mango pieces 1 cup
Papaya pieces 1cup
Pineapple pieces 1 cup
Strawberry pieces 1 cup
Some Chopped Cashew Nuts
Sugar dissolved in some fresh orange juice 4 tbsp
Raisins handful

Cut fruits in to desired bite size pieces and store in fridge separately in air tight contains till chilled.
Mix the fruits in  large bowl and then add in the sugar orange syrup and mix lightly ensuring not to mash the fruits.
Add in the cashew nuts and raisins.

Thursday, December 16, 2010

Sponge Cake with Vanilla Butter Cream Frosting and Chocolate Flakes

I really like this cake recipe as the sponge cake came out perfect. It was soft and bouncy too. I only did top icing as my mom doesn't like much sweetness but i think this cake is better cut in half and filled with Butter Cream Frosting in the middle too.

Makes 9'' cake tin

5 Eggs 
120g Flour
1 1/4tsp Baking Powder
150g Sugar
1tsp Vanilla Essence
80g Butter melted

Grease and line a 9'' baking tin with oil paper.
Pre heat the oven at 180C.
Separate the egg whites from egg yolks.
Beat the egg white with a electric beater until it forms peaks and when the bowl turned upside down the egg whites doesn't fall out.
Beat in the sugar, vanilla essence and egg yolks until sugar dissolves and forms a creamy texture.
Sift in the flour and baking powder and mix with a help of a spatula, writing the figure 8 in the mixture.
Do not over mix as the cake will be heavy.
Pour the melted butter and mix until well incorporated ensuring he bottom is well mixed as the oil tends to seep to the bottom.
Pour the cake mixture to the prepared tin.
Tap lightly to the table to spread even and air bubbles to escape.
Bake in the oven for 25 to 35 minutes or until a skewer inserted in the middle comes out clean and the cake is golden brown and bouncy to touch.
(Make sure u watch the cake by time to time to ensure perfect baking 'coz oven heats varies. )
Remove from the tin after baking and allow to cool on wire rack completely before icing.

Make decorations and icing to your likings. 

Vanilla Butter Cream Frosting:
Mix butter and icing sugar 1:3 portions with little vanilla essence and bit of milk. Beat well with hand mixture or electric beater until it gives a creamy texture which is easy to spread on the cake. I used rough equations to suit my liking. Here is a tip:

To make 2 1/2 cups frosting use:  450g icing sugar with 1/2 cup butter softened with 2 tsp vanilla and 3 tbsp milk

I then topped the cake with grated dark chocolate flakes to finish off the decoration.

Wednesday, December 15, 2010

Mango Curry

This is a way I used to cook Mango when I was in UK. Its not the traditional Sri Lankan way but I do like this curry alot!!!

Serve 4
Mangoes which are almost ready to ripe 4 (with bit sweet and sour taste)
1 Big onion sliced
2 green chillies slit in half
1 tsp mustard seeds
1tbsp ginger paste
1tbsp garlic paste
1'' cinnamon stick
spring of curry leaves
1 cup water
1 cup coconut milk
1/2 tsp turmeric powder
1-2 tsp red chillie powder
1/2 tsp curry powder
salt to taste
1tsp sugar or to taste
1tbsp olive oil

Wash, remove skin and de-seed and cut the mango flesh in to cubes.
Heat oil in a cooking pan and when heated add mustard seeds to let it splutter. Add curry leaves,onions, green chillie, ginger garlic pastes and let the onions fry until become translucent.
Add in the mango pieces and add cinnamon stick, red chillie powder, turmeric, curry powder and mix well. Add in water and allow to cook until the mango pieces start to tender. Add salt.
Add coconut milk and cook until the gravy thickens and mango pieces are tender but not mashy. Add sugar to taste.
Serve with rice!!!

Friday, November 19, 2010

Cashew and Chocolate Chip Cake

3 eggs
100g sugar
125g butter at room temperature
100g plain flour
Baking powder 2 generous teaspoons 
100g semi sweet chocolates (Ritzbury Caters)
2tbsp of milk
50g cashew nuts chopped

Pre heat a oven to 180C.
Beat butter and sugar till creamy and add eggs one by one beating well with an electric hand  beater
Heat half of the chocolates with milk in a microwave for 1minute and stir well until dissolved.
Add the chocolate sauce in to the wet cake mixture and beat to mix well.
Sift flour and baking powder in the wet mixture and combine well with a spatula. 
Pour the cake mixture in to a 8'' cake tin lined with grease proof paper. 
Lightly pat the cake tin in to the table so the cake mixture evenly spread. Top the cake with remaining chocolate cut in to desired cubes and cashew nuts.
Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean.
Let the cake cool in the tin for 15 minutes before taking it out.

Tuesday, November 16, 2010


Dear friends,

I will not be able to update my site with new recipes for few weeks. I hope to get back as soon as I can. For now, please enjoy and try my recipes and leave your thoughts and comments. Thank you.


Deep Fried Mushrooms

Mushrooms 200g
1-2  eggs
1/4tsp soya sauce
Corn flour and plain flour in 1:1
salt to taste
pepper to taste
little chillie powder
Oil for deep frying

Wash the mushrooms under running water and pat dry with kitchen towel to absorb water.
Tear the mushrooms in to desired pieces.
Beat the eggs with soya sauce and keep aside in a bowl.
Mix the corn flour, plain flour, salt, pepper and chillie powder in a flat plate and keep aside.
Dip mushroom pieces in eggs mixture with one hand and transfer to the flour mixture and coat well using the other hand.
Transfer the coated mushrooms in to a large plate until ready to deep fry.
Heat oil well and slowly drop the mushroom pieces 4-5 pieces at a time and deep fry till golden brown.
Transfer to paper towels to absorb excess oil.
Best eaten hot and fresh while its crispy 'coz they will soften when cooled.

Tip: I sprinkled some grated cheddar cheese on top of fried mushrooms.

Sunday, November 7, 2010

Chicken Spring Rolls

500g boneless chicken breast cut in to small cubes
green cabbage (to make 1-1/2 cup thin strips)
2 medium carrots (to make 1 cup thin strips)
5 green onions, (to make 1/2 cup thin strips)
3-4  mushrooms (to make 1/2 cup strips)
3 slices fresh ginger root
3 garlic peeled cloves
1/2 tbs oyster/soya sauce
ground black pepper
1 chicken stock cube
1 packet, TYJ brand (or equivalent), 6 inch/50 sheets thin, frozen flour spring roll sheets
1 tbs vegetable oil for sauteing
2 cups vegetable oil for deep-frying


Filling -

Prepare the vegetables -
Green Cabbage - Quarter & thinly slice - Slice as thin as possible into 1-1/2" long strips.
Carrots - Peel and cut into 1-1/2" lengths. Slice as thin as possible and then julienne into thin strips.
Green Onions - Cut into 1-1/2" lengths. Slice and julienne into thin strips.
Mushrooms - Cut the mushroom caps as you would a hamburger bun. Julienne into thin strips.
Garlic - Peel & finely chop the cloves.
Ginger - Thinly slice into 3-4 slices. Julienne into thin strips and then chop.

Filling - Marinate Chicken with vinegar, salt and pepper.
Heat a saute pan on medium heat. Add vegetable oil. Add the ginger & garlic. Saute for a couple of seconds.
Add the chicken and saute till cooked.
Add all the remaining vegetables except for the mushrooms. Saute for about 2 minutes till the cabbage has blanched.
Add the mushrooms and saute for 1 minutes till soft. Add the oyster sauce, sugar, salt & pepper. Stir. Taste and adjust seasonings. Set aside to cool.

 Preparing the spring rolls -

Remove the spring roll pastry from the wrapping. Peel off the top sheet. Cover the remaining with a damp cotton cloth so they do not dry out.
Spread a spring roll sheet out with the corner pointing towards you. Keep a bowl of water handy. Dip a pastry brush in water & wash the sheet all over with water, but especially at the edges.
Place 1 tbs of filling in the lower corner of the sheet, just below the center line. Spread the filling into a sausage shape. Roll over the corner of the sheet over the filling.
Dip your finger in the water and apply water to the sheet on each side of filling. Fold the right and left sides of the pastry sheet over the filling.
Roll as tight as possible and when you get to the last triangular flap, dip your finger in water and apply water over the flap. Fold the flap over and press to seal the spring roll well.
Cook's Note - The water in the entire process acts as a 'glue' and seals the spring roll.
Continue the process till all the spring rolls are formed. Refrigerate for use later in the day, separating with parchment paper or continue deep frying.
In a deep frying pan, heat the oil for about 3-4 minutes on medium heat till very hot. Drop about 4 spring rolls at a time and fry for less than a minute till a light golden brown.
Flip the rolls throughout the frying process for uniform browning. Once the spring rolls are a light golden brown, remove with a slotted spoon onto a kitchen paper lined plate.
You can also re-heat the spring rolls once you have fried the entire lot by dropping them into hot oil for approx 30 seconds, just before serving.

Saturday, November 6, 2010

Fancy Butter Cake

'' I made my cake with half the ingredients from the recipe thus my baking time was much less. So make sure you keep an eye on the cake while its baking!! I also added one grated rind of an orange to give it a tangy flavor and topped the cake with raisins and cashew nuts''

250g  butter, at room temperature
200g plain flour/ all purpose flour
2 full tsp double action baking powder
200g caster sugar
4 eggs (large)
4 tbsp fresh milk
1 tsp vanilla essence
grated orange rind from 1 orange (optional)
Cashew nuts and raisins to top the cake (optional)


1. Preheat oven to 180°C. (Best to preheat for 15 mins)
2. Lightly grease a 22cm square baking tin with melted butter or oil and line it with grease-proof paper.
3. Mix plain flour and baking powder together and sieve.  Set aside.
4. Use low speed to mix butter and sugar until well combined. Change to medium speed and beat until light and pale in yellow. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well. Add orange at this stage if desired.
8. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.
9. Finally, add milk bit by bit.
10. Pour the mixture into the greased baking tin. Shake it lightly to distribute cake mixture evenly. Top with raisins and cashew nuts if desired.
11. Bake for 40 minutes or until golden brown and cooked. If a toothpick/skewer comes out clean, it is done.
12. Remove it from the oven and leave the cake in the tin to cool on the wire rack for another 5 minutes.
13. Best to serve warm.


1. When adding egg, use low speed to mix until well combined and then change to medium speed.
2. If the eggs are added to the sugar-fat mixture too quickly, it will cause the mixture to curdle (or separate). If this happens, add 1-2 tbsp of plain flour and mix well.
3. Break egg into a bowl before adding into the cake mixture. This is to prevent any spoil egg from ruining the whole cake mixture.
4. If the cake turns brown too quickly, cover it loosely with a piece of aluminum foil towards the last 15 minutes.

Stuffed Eggs

''I only made these out of fun and made them simple..but anyone can be more creative with the ingredients.''

Hard boiled eggs 5
Mayonnaise 1/4 cup
Mustard paste to taste
Fresh ground black pepper powder to taste
Salt to taste.
Mashed fish flakes/crab meat (optional)
Scallion/ Parsely cut finely for garnish.

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise,  mustard, pepper, salt and fish flakes.Mix well in to a smooth paste.
Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. .

Aurbegine Rice

An Indian rice recipe from the part of Maharashtra.

4 medium size aubergine, halved and then sliced,
1 cup uncooked rice, washed and drained of water
2onion; halved and sliced,
2 capsicums sliced and de-seeded.
1 green chilli; finely chopped,
2 tbsp ginger-garlic paste,
2 tomato; finely chopped or pureed,
10 Curry leaves ,
2  cardamom
4 cloves
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/4 tsp ground black pepper,
1 tsp ground coriander powder
1/2 tsp ground cumin powder
Salt to taste,
1 Chicken stock cube
Oil for frying and tempering,

Heat oil for frying in a deep pan and fry the Aubergine slices in batches on medium flame, till golden. Drain on paper towels. 

Heat the Rice cooker on '' rice cook mode'' add 1tbsp of oil to heat. To it add curry  leaves, cloves, cardamom and sliced onion and saute on low-medium flame till onion turns soft. Then add ginger-garlic paste, green chillies and roast for few minutes. Then add tomatoes, capsicum cover and cook till they soften. Uncover and add all the spices, stir and cook for 2 minutes. Then add washed rice, mix, add enough water to cook rice, salt,chicken stock cube and stir and cover with lid. Let the rice cook until its almost done. Then add the fried Aurbegine, cover and cook till the rice is ready. Transfer to serving bowl and serve.

Sri Lankan Pancakes

Makes 12-15 pancakes

For Pancakes
2 cups all-purpose flour
3 eggs
Pinch of turmeric (optional)
Pinch salt
1 cup milk, or as needed
For Filling: 
1 1/2 cups freshly grated coconut.
2/3 cup of brown sugar, dissolved in 1/4 cup water
3 cloves crushed.
Pinch salt.
Pinch pepper.

Combine flour and  salt. Beat the eggs lightly and mix with milk. Add milk to the dry ingredients to make a fluid batter. Whisk well with a hand beater but taking care not to make lumps of flour when mixing. Cover and refrigerated the batter for about 30 minutes.
Now make the filling.

Making the filling:
Bring the the sugar and water mixture to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside to cool.

Making Pan cakes:
Heat an 8-inch non stick pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate.
Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with the remaining batter. Serve warm. Enjoy!!!

Sunday, October 24, 2010

Amberella Curry

Amberella 500g skin removed and cut in to desired pieces with the seed.
1 onion sliced
2 green chillies chopped
2 Garlic cloves chopped
1 tsp red chille powder
1/2 tsp turmeric powder
1/2 curry powder
1'' cinnamon stick
1/2 fenugreek seeds
1/2tsp mustard seeds
Coconut milk 2 cups
Salt to taste
1 tbsp sunflower oil

Heat oil in pan, add garlic chopped and onions and green chillie and saute till onions are translucent.
Add in the Amberalla pieces and stir and cook for a minute.
Add all spices except the mustard seeds and stir.
Add the coconut milk and salt and cook until the Amberella is softer but yet little firm and gravy is reduced.
Heat the mustard seeds in another pan and when roasterd crush them with the back of a spoon and sprinkle over the curry and stir.
Sprinkle 1/4 tsp of sugar if desired and adjust seasoning. Take the curry off fire. 
Serve as a side dish with rice.

Saturday, October 23, 2010

Cuttle Fish with Mushroom Curry

This dish was an experiment of mine and it turned out great.

Cuttle Fish 500g
Mushroom (oyster) 100g
1 Onion sliced finely
2 Green chillies cut lengthwise
1 large tomato chopped
1'' of Lemongrass
1 tsp Red Chillie powder
1/4 tsp Turmeric powder
1/2 Black pepper powder
1tsp garlic paste
1tbsp Madras curry paste *(see note on how to make the paste at home)
2tsp soya sauce
Thick Coconut milk 1 cup
Salt to taste
2 tbsp Sunflower oil

Wash and cut the cuttle fish in to 1/2'' size rounds. Cut the mushrooms in to fairly large pieces.
Marinate the cuttle fish with little salt and turmeric and keep for 15 minutes.
Heat oil in pan and when heated add the cuttle fish in and stir fry until they start to curl and water comes out.
Take the cuttle fish out of fire and separate the pieces and liquid.
Keep the pieces aside.
Heat 1tbsp oil in the same pan and add garlic paste, onion, green chillie, lemongrass and stir fry until the onions are translucent.Add the madras curry paste and salt, red chillie powder, pepper powder.
Add the mushrooms in and stir in the liquid from the cuttle fish and cook for a minute and add in the chopped tomatoes and cook until the mushrooms are almost cooked and tomatoes liquidized.
Add in the coconut milk and bring to boil. 
Add in the cuttle fish and cook for 5- 7 minutes making sure not to over cook the cuttle fish as they will be chewy.  Add soya sauce and adjust the salt to taste. Sprinkle a 1/4tsp sugar if desired to enhance flavor.
Enjoy with rice, bread or roti.

Notes: How to make Madras Curry paste:

Savory Cheese Scones

Scones are a popular English Tea time snacks but traditionally they are sweet but this time I wanted to try a more savory flavor and it turned out great. I made it vegetarian but adding bacon or fried sausages should give even better taste for non vegetarian preferences.

Make 8 scones

1 1/2 cups plain flour
1tbsp baking powder
1/4 tsp salt
1tsp fresh grounded black pepper
1/2 tsp sugar
60g butter cubed
1/2 cup grated cheddar cheese
Around 3/4cup of whole milk chilled
4 scallions chopped
1/2 cup Mushroom stir fried with some soya sauce or bacon or sausages fried and cut finely
1 green chillie de-seeded and chopped

Pre heat the oven to 200C.
In  large bowl sift in the flour, baking powder. Add salt, pepper,sugar and mix with a butter knife.
Add the cubed butter and mix with knife and then with finger tips to give it a bread crumb like texture.
Add the cheese and mix roughly. Do NOT knead.
Add in the mushrooms/ bacon, scallion, green chillie and mix with the knife adding about 1/4 cup milk. Make sure to keep the crumbly texture.
If more milk is needed add little by little as its just enough to gather it as a ball with hands.
Transfer the dough on to a lightly floured board.
Gather it by pressing lightly to make a flat disc about 1 1/2'' thick.


Cut the flat disc in to 8 wedges with a sharp knife.
Transfer the wedges to a non greased baking tray and egg wash it with a brush. 

Bake for 18 to 20 minutes until its lightly golden.
Serve with Chiile Tomato Sauce and enjoy as a snack!!! 

Tip: The tip for making perfect scones is to handle it with hands by as little as possible and not to knead!!! Try to retain its crumbly texture when mixing but still wet enough for its to gather as a ball/ disc.

Mango Shake

Mango is my favorite tropical fruit and this is a very simple yet a refreshing drink.

Make 1

Ripe Mango fruit 1 medium
1 cup cold water/ skimmed milk
pinch of salt
sugar to taste/ 2 tsp

Peel the skin off and de-seed the mango. Put the mango flesh along with water/milk, sugar and salt in a blender and whiz till smooth.
Pour in to a serving glass and enjoy!!!

Tip:if you like it more fancy like the Indian way, top the mango drink with chopped almonds,cashew, raisins and serve with a spoon on the glass.