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1 Add slowly to the milk mixture and stir continuously to prevent lumps.
2 Add egg mixture to the pan and stir continuously using a spatula.
3 Add the coconut milk and curry leaves and stir continuously for 2 minutes.
4 When the butter has melted, add the flour and stir continuously .
5 Do not stir rapidly, but stir continuously , as slowly as possible.
6 Add the coconut milk and stir continuously for 2 minutes.
7 Heat the custard gently, do not boil and stir continuously until the custard thickens.
8 Put the pan on a gentle heat and stir continuously as the milk warms.
9 When preparing the béchamel cheese sauce, remember to stir continuously to get a lump-free sauce.
10 Turn up the heat and stir continuously until the mixture comes to a rapid boil.
11 Season and stir continuously and enthusiastically until heated through.
12 Add this to the hot milk and stir continuously until the corn starch thickens the milk.
13 Add 15oz cubed tofu and stir continuously for 4 minutes or until golden.
14 When the water comes to a boil, stir continuously until the polenta becomes thick and starts to bubble.
15 Add the rice and stir continuously for five minutes to stop it sticking to the bottom of the pan.
16 Add sugar and syrup and stir continuously until all the sugar has dissolved (approximately 5 -10 minutes).
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