Mix the rice flour and the wheat flour together. Cream the butter and sugar together. Add the eggs and coconut milk and mix well. Slowly add the rice and wheat flour and the cake seeds and mix well to a smooth thick batter. Pour into a greased baking dish or tin and sprinkle the sliced almonds on the top. Bake in a hot oven for about 40 minutes till the top gets brown. Remove and let it cool. When cold remove from the tin and cut into slices.

Serves 6 Preparation Time 45 minutes
Ingredients

½ kg beef mince
2 big onions chopped
½ teaspoon turmeric powder
1 teaspoon chopped garlic
1teaspoon chopped ginger
3 green chilies chopped finely
1 small bunch coriander leaves
2 tablespoons oil
Salt to taste
½ teaspoon chilly powder

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, turmeric powder, chilly powder and sauté for 3 minutes. Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates. Simmer on low heat till the mince gives out a nice aroma. Serve hot with bread or chapattis

8-Trotters (mutton or pork) preferably the front ones
1teaspoon ginger paste
1 teaspoon garlic paste
2 pieces cinnamon (about ½ inch each)
3 cloves
2-large tomatoes chopped
2-teaspoons chillie powder
2-large onions chopped
1-teaspoon coriander powder
½ teaspoon turmeric powder
3-tablespoons oil
Salt to taste
2 tablespoons coriander leaves chopped.

Heat oil in a pressure cooker and lightly sauté the onions, cinnamon and cloves. Add the trotters, turmeric powder, chillie powder, tomato, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers.

Preparation time:
10 minutes, plus 20 minutes marinating
Serves: 6
Ingredients
½ kg raw king prawns, shelled, tails on
1 teaspoon lime / lemon juice
Salt to taste
2 onions finely chopped
1 teaspoon finely chopped garlic
1 teaspoon finely chopped root ginger
2 tablespoons sunflower oil / cooking oil
¼ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon garam masala powder / all spice powder
1 teaspoon chillie powder
2 tablespoons tomato paste
2 tablespoons chopped Fresh coriander

Method
Marinate the prawns with the lime juice, turmeric and salt for 15 minutes. Fry the onion, garlic and ginger gently in the oil until golden brown. Now add the chillie powder, cumin powder, garam masala / all spice powder and fry for a few minutes. Add the prawns and their juices to the pan. Sauté for around 3 minutes until the prawns start to turn pink. Finally, add the tomato paste and cook on low heat for about 5 more minutes. Garnish with fresh coriander and serve with bread, rice or rotis.

Cook the Chicken along with the potatoes, peppercorns, green chilies, tomatoes ginger, garlic, mint, salt, and sufficient water till tender.
Make a thin paste of the flour with about ¼ cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked chicken and potatoes and simmer for 5 minutes. Serve hot with bread or Hoppers.

There are lots of innovative ways that you could use sausages besides having them with your Toast and Eggs at Breakfast. You could slice / dice fried sausages and serve them on crackers with cheese as an appetizer. Dice them and add in salads, soups, curries, etc. Grill the sausages and eat with a creamy garlic dip. Use them in Casseroles and Bakes with other vegetables and meats or you could just make a very delicious curry dish with them as under.
SAVOURY SAUSAGE CURRY

Ingredients
500 grams pork or beef (pepper) sausages
2 big tomatoes chopped
2 large onions sliced finely
2 green chilies sliced lengthwise
1 teaspoon ginger paste
1 teaspoon chopped garlic
2 tablespoons oil
1 teaspoon chilly powder
½ teaspoon tumeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
Salt to taste
Heat oil in a pan and add the sausages and a little water. Cook on low heat till the water evaporates and the sausages turn golden brown. Remove from heat and slice the sausages into halves.
In the same oil add the onions, chopped garlic and green chillies and fry till golden brown. Add the ginger paste and fry for 2 or 3 minutes. Now add the tomatoes, turmeric, chillie powder, coriander powder, cumin powder and salt and fry till the tomatoes turn pulpy. Add 1 cup of water and bring to boil. Add the sliced sausages and cook on low heat till the gravy becomes thick. Serve with bread or rice

1 kg good beef cut into medium size pieces
4 green chillies
2 capsicums cut into strips
3 big onions sliced
1 inch piece ginger
3 potatoes cubed
2 pods garlic flaked
½ teaspoon pepper
2 tablespoons vinegar
salt to taste
½ teaspoon turmeric
3 tablespoons oil
Boil the meat in a little water till tender. Keep the remaining soup aside. Grind the chillies, ginger, garlic, turmeric and pepper together and mix in the vinegar. Heat oil in a pan and fry the onions till golden brown. Add the cooked meat, potatoes, ground paste and the capsicum and mix well. Add the remaining soup and cook on slow heat till the potatoes are soft and the meat is brown.

Wash the Chicken and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown. Add the garlic paste and fry well. Add the chilly powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the masala .Add the tomato puree and salt and fry for some more time. Now add the duck, potatoes and vinegar and mix well. Add more water depending on how much gravy is required and cook till done. (If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles).

Boil the eggs in sufficient water till hard then remove the shells.
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and cinnamon fry for some time. Add the chilly powder, cumin powder, turmeric powder, sugar and tomato and fry till the oil separates from the mixture. Now add the vinegar and a little water and bring to boil. Reduce heat and simmer till the gravy is sufficiently thick.
Cut the boiled eggs into halves and carefully drop into the gravy. Simmer for a few minutes. Take out the egg halves and place on a serving dish. Pour the thick gravy over the eggs and shake the dish so that all the eggs are covered with the gravy. Serve hot with rice or bread