Serving Suggestions
- Stir into cooked rice or pasta, then add prawns
- Add to sandwiches, e.g. cucumber, tomato etc.
- Mix with creme fraiche and add to jacket potatoes
- Mix with Greek yogurt for a salad dressing
- Mix with butter to put on fish or meat steaks
- Mix with butter to melt over steamed vegetables

Scallops with spicy coconut cream sauce
Ingredients for 6 persons
3 - 4 Scallops per person.
Large glass of Dry White Wine
75g [3oz] Butter
140ml [6oz] Whipping cream
Juice of 1 lime
4 – 5 teaspoons Garlic Pachadi
Salt and Pepper

Method
Separate the corals and set aside.
Slice the white part across into 2 discs, discarding the black part and the greyish piece of skin around the central cushion.
In a small pan simmer the white scallops in the wine for about 5 mins. Remove and drain. Keep the wine.
In a large frying pan heat the butter,
Add the white scallops and the Garlic Pachadi, stir for a couple of minutes. Add the wine and the coral part of the scallops, pour in the cream.
Push the scallops to one side of the pan so that they don’t over cook, then reduce the wine and cream a little.
Add the lime juice, salt and pepper to taste and serve hot with plain Andhra Gold Rice.

Prawns with Garlic Pachadi on crackers or toast
Ingredients
1 Pkt of cooked prawns
1-2 tbsp Garlic Pachadi.
1 tbsp of Greek yogurt
Crackers

Method
Mix prawns, pachadi and yogurt together, spread on crackers or toast.
Serve as a snack or as a first course garnished with fresh coriander.

Fish Curry
Ingredients for 4 persons
4 white fish fillets
1 tin of coconut milk
4 tbsp Garlic Pachadi
salt to taste

Method
Heat the coconut milk in a saucepan. Add the Garlic Pachadi and mix well. Add the fish adn simmer gently until cooked.
Garnish with fresh coriander and serve with plain boiled rice.

Terrine of pork with Garlic pachadi
Ingredients for 4 - 6 persons
450g [1lb] Belly of Pork, finely chopped.
350g [12oz] Minced Pork
8 -10 teaspoons Garlic Pachadi
Large glass of Dry White Wine
2 tablespoons Brandy
6 - 8 rashers unsmoked streaky bacon
2 eggs
Salt

Method
Mix together all the ingredients, except bacon, chill for 2 hours. Preheat oven to 150’C/300’F
Butter a medium sized terrine and fill with the mixture, cover with the bacon.
Cover with buttered foil and place in a roasting tin half full with water. Bake for about 1 hour, remove foil, and cook for further ½ hour for bacon to brown.
Remove from oven a place 2lb weight on top and allow to cool for 24 hours.
Serve with crusty bread and green salad.

Mixed Vegetable Curry
Ingredients for 4 persons
any preferred mix of diced vegetables
1 small tub of Greek yogurt
4-5 tbsp of Garlic Pachadi
1/2 block of creamed coconut

Method
Gently heat the Garlic Pachadi and the yogurt together in a saucepan. Add the creamed coconut. When melted, add the mixed vegetables. Simmer until the vegetables are cooked and serve with naan bread.

Stuffed Pepper
Ingredients
1 red or yellow pepper
4-5 tbsp cooked rice
2-3 tbsp Garlic Pachadi
1 small tub sour cream

Method
Cut the pepper in half, remove seeds.
Mix together rice, Garlic Pachadi and
sour cream. Fill the peppers.
Cook in a hot oven until the peppers are soft.
Serve hot as a starter or as a vegetable
main course.

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