Ingredients:
1/3 cup flour
1/3 cup sugar
3 egg whites
3 egg yolks
3 tbsp oil
1/4 tsp salt
1 tsp vanilla flavour
1/2 cup whipped cream
2 tbsp sugar
1/2 tsp vanilla flavour

  Method
Add the egg whites and the sugar in a cake mixer. Blend till stiff peak forms. Add the egg yolks, one after the other, blending. Add in the flour, salt and continue blending. Then add the oil and vanilla flavour; continue blending for a minute or 2.

  Get 6 small bowls. Add 1 tbsp each of the batter. Add a drop of 6 different food colours in the bowls and mix.

  Get a baking tray, grease it with some oil. Place a parchment paper on the baking tray. Add dots of the coloured batter on the parchment paper. Or you can you 6 piping bags with nozzles to drop the dots on the parchment paper but leave space between them. Bake in a preheated oven for 5 minutes. Remove from the oven. Allow to cool.

   Pour in the rest of the batter on the baked coloured parchment paper. Smooth it with a spatula. Return it to the oven and bake for another 5-7 minutes on medium temperature. Remove from the oven. Allow to cool.

  Blend the whipped cream, sugar and vanilla flavour in a cake mixer. Add the whipped cream on the cake and smooth it. Then roll gently with the help of the parchment paper till you reach the end of the cake. Refridgerate for few hours so that the whipped cream will set in the swiss roll.
 Serve and enjoy!
©Asmie's Kitchen
 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

  Ingredients:
 8 pieces of Asmie's Kitchen Homemade Sliced Bread
1 tin of sardine
5 plump tomatoes (sliced)
1 large onion (sliced)
1 thinly sliced cucumber
Mayonnaise
A dash of ground black pepper
A dash of salt
1 tsp / tbsp sugar

 Method
  Heat a little oil in a pan 1-2 tbsp. Add the sliced onion and sugar. Fry till the onion till almost transluscent. Add the tomatoes and continue stir frying for 2-3 minutes.

In a small bowl. Crush the sarfine with a fork. Add in the mayonnaise. Add some salt, just a pinch. And a dash of black pepper. Mix well. Set aside.

   Rub the sardine- mayonnaise mixture on 2 sliced breads. Add 1-2 tbsp of the caramelized tomatoes and onions. Place few pieces of cucumber on top and cover other 2 sliced breads. Put in the grill maker and grill for few minutes.

 Repeat the process with the remaining sliced breads. Serve with ketchup and enjoy!
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

 Ingredients:
1 cup shredded cabbage
1/2 cup diced carrots
1 large diced onion
1 diced cucumber
1/2 cup blended tomatoes, red bell peppers & onions
1 tbsp ginger & garlic paste
1 tbsp chopped curry & mint leaves
2 stock cubes
1 tsp turmeric
1 tsp paprika
2 tbsp oyster sauce
1/2 cooking spoon oil

  Method
Heat the oil in a pan. Add the ginger - garlic paste, chopped curry & mint leaves. Fry for some seconds. Add the blended tomatoes, red bell peppers and onions. Fry for 5 minutes. Add the shredded cabbage, carrots, onions, seasonings and spices. Stir fry for some minutes. Add the diced cucumber and drizzle some oyster sauce. Cover the pan and cook on a low heat for a minute. Remove from the fire.
  Serve with white rice or pasta.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

 Ingredients:
4 eggs (boiled & sliced)
1 bunch lettuce (shredded)
1 cup shredded cabbage
1 sliced cucumber
Carrots (shred/sliced)
Salt to taste
1 tsp ground black pepper
French Dressing

  Method
Mix all the vegetables, eggs, salt and black pepper in a plate. Drizzle fee tbsp French dressing, mix and serve with food of your choice.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

  Ingredients:
2 medium potatoes
4 large eggs
2 tbsp blended red bell peppers & onions
1/2 chopped red bell pepper
1/2 chopped onion
A dash of turmeric
A dash of ground cinnamon
A dash of paprika
A dash of white pepper
A dash of allspice
1/2 tsp grated ginger & garlic
Salt to taste
1 bottle oil for frying

  For Veggies Sauce

Ingredients:
1/4 shredded cabbage
4 medium carrots (peeled & diced)
1 cup diced red bell peppers
1 large diced onion
1 tsp turmeric powder
1 tsp paprika
1 tbsp grated ginger & garlic
1 tbsp grated curry & mint leaves
2 stock cubes
Salt to taste
5 tbsp oil
 
  Method
Fried Potatoes in Eggs
 Peel the sweet potatoes, slice, wash and strain. Boil the potatoes till aldante. Remove from the fire and strain gently to avoid breaking the potatoes.
  Whisk the eggs in a medium bowl. Add all the ingredients except oil. Whisk well. Heat the oil in a deep frying pan. Dip the potatoes into the egg mixture and fry in hot oil till golden brown. Repeat the process with the potatoes.
 
  Veggies Sauce
Heat the oil in a pan. Add the grated ginger, garlic, curry and mint leaves. Fry for some seconds. Add the bell peppers, onions and fry for some minutes. Add in the carrots stir fry for 5 minutes. Add the remaining vegetables, seasonings and spices. Stir fry now and then.
  Serve with the potatoes and enjoy the delicious meal.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

  Ingredients:
2 medium sweet potatoes (peeled, cubed & boiled)
1 cup grated tomatoes, red bell pepper & onion
 1 diced onion
2 eggs
1 cup chopped spinach
2 stock cubes
1 tbsp grated ginger, garlic, mint leaves & curry leaves
5 tbsp oil
1 tsp turmeric

  Method
Heat the oil in a pan. Add grated ginger, garlic, mint and curry leaves. Fry for some seconds. Add half of the diced onions. Fry for a minute. Add the grated tomatoes, red bell peppers and onions. Stir fry for 3-5 minutes. Add the seasonings and spices. Stir. Add the boiled potatoes, stir gently. Add the remaining diced onions. Break the eggs, whisk and pour on top of the potatoes. Allow to set. Then stir gently. Add the chopped spinach and cover the pan. Cook on low flame for some minutes.
  Serve warm.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied and transmitted in any form or by any means without the consent of the copyright owner©Asmie's Kitchen

 Ingredients:
4 homemade naan bread
1 small bowl raw tofu
1 cup shredded cabbage
1 bunch lettuce (wash with salty water, don't cut it)
1 shredded onion
4 diced tomatoes
1 diced cucumber
1/2 cup shredded chicken/ beef
  Dressing:
3 tbsp Apple vinegar
1 tbsp ground pepper
1 stock cube

  Method
Cut the tofu into medium cubes. Put in a bowl. Add 1 tbsp ground pepper and 1 stock cube. Sprinkle some water. Toss well to combine.

   Heat the oil in a pan. Fry the tofu till golden brown. Strain on a serviette. Set aside.

   Mix all the dressing ingredients in a small bowl.

     Place the naan bread on a plate. Arrange the lettuce leaves on it. Add some of the shredded cabbage, diced tomatoes, cucumber, tofu and shredded chicken/beef and onion. Drizzle the dressing. Fold it and set aside. Repeat the same process with the remaining naan bread.
 Serve with a refreshing drink.
©Asmie's Kitchen
 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen