Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.
Peel and carefully hallow the potatoes.
Place chicken cubes, parsley and black pepper in a food processor. Process until puree. Add butter and process again for 1 minute until the mixture is smooth.
Place fish fillets in a food processor, process for 2 minutes or until a smooth mixture forms. Remove and place in a bowl.
Mix minced lamb and black pepper in a mixing bowl. Divide the mixture into 20 meatballs. Arrange meatballs in a non-stick oven tray and bake in 180˚C oven for 12-15 minutes or until meatballs are well cooked.
Heat oil in a large saucepan, cook onions for 4-5 minutes or until tender.
Combine turmeric powder and oil. Season the fish fillets with it. Place fish fillets on an oven tray and roast them in a 200°C preheated oven for 20 minutes or until almost golden.
Heat the ghee in a large pot, cook onions for 4-5 minutes or until they become golden in color.
Mix the MAGGI Coconut Milk Powder with the warm water and stir well. Place the milk with all the curry sauce ingredients in a food processor. Process well to form a sauce.
Warm olive oil in a large non-stick pan, add and cook onion until its tender. Add minced beef and cook for 5 minutes or until beef is cooked.
Roast the sliced vegetables for 20 minutes in a preheated oven at 150 °C.
Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.
" Ricotta cheese is an excellent source of calcium and magnesium. Among other types of cheese, Ricotta is not as high in calories. ½ cup of Ricotta cheese contains 171 calories."
