RAWA IDLI

Ingredients                                 Quantity

Semolina ( roasted and cooled)     2 cups (340 gm)
Split black gram                            1 cup (175 gm)
Fenugreek seeds                             a few
Salt                                                 to taste

Methods 

1. Soak the gram and fenugreeek seeds for 3-4 hours.
2. Grind till light and frothy.
3. Mix with roasted and cooled semolina. Add salt. Leave overnight.
4. Prepare as ordinary idlis.

Almond Ice-Cream

Ingredients                                             Quantity

Milk                                                          2.5 litre
Almonds (125 gm shredded and 125 gm ground finely )
Sugar                                                         to taste
Rose water
Kesar  (saffron)                                         2 packets ( about 1/2 gm)

Method

1. Boil the milk to two-thirds of the original quantity.
2. Add sugar and ground almonds.
3. Add rose water, shredded almonds and kesar.
4. Keep half in an ice tray and half in a bowl.
5. Scrape and mix when serving.

N.B. Half cashewnuts and half almonds could be used instead of just almonds in which case, add a few drops of almond essence.

EGG DIP

Ingredients                                   Quantity

Eggs ( hard-boiled )                         6
Mayonnaise sauce                            1/3 cup
Prepared mustard                              2 tsp
Lime juice                                         1-1 1/2 tsp
Worcester sauce                                1-1 1/2 tsp
Chilli sauce                                       a few dropes
Crisp slices of fried bacon                4

Method

1. Sieve hard-boiled eggs. Mix other ingredients expect bacon and beat to a smooth consistency.
2. Just before serving, fold in crumbled bacon. Serve with waters or salt biscuits.

PEDA

Ingredients                                          Quantity(16 pieces)

Mawa (dried whole milk)                      225 gm
Sugar                                                      115 gm
Cardamoms                                            a few
Pistachio nuts                                         10 gm
Silver paper                                            a few

Method

1. Mix mawa with sugar.
2. Put into a karai or fry-pan and cook on a very slow fire stirring all the time. Add crushed cardamoms.
3. When mixture is ready ( mixture forms balls when tested with fingers ) pour into trays and leave to set.
4. Break up when set. Form into desired shapes and decorate with pistachios and silver paper.

Mutton Cutlets

Ingredients                                              Quantity

Leg of mutton                                            500 gm
Potatoes                                                     250 gm
Pepper powder                                           to taste
Salt                                                             10 gm
Onions                                                        100 gm
Egg                                                             1 nos
Breadcrumbs                                              55 gm
Ginger                                                        10 gm
Green chillies                                             10 gm
Curry leaves                                               1/4 bunch
Fat to fry( absorption)                                100 gm

Method

1. Mince the mutton.
2. Boil and mash the potatoes.
3. Chop onions, green chillies and ginger fine. Heat a small quantity of fat. Saute onions, green chillies, ginger and curry leaves.
4. Add potatoes, minced meat, pepper and salt.
5. Mix well, remove. The mixture should be moist but not wet. Test for seasoning.
6. Form into balls and flatten.
7. Coat with egg and breadcrumbs.
8. Deep fry and serve hot.

OLAN

Ingredients                                          Quantity

Ash gourd                                              225 gm
Haricot beans(red)                                 115 gm
Green chillies (slit)                                10 gm
Small onions (sliced)                             30 gm
Coconut                                                  55 gm
Coconut oil                                             15 ml
Curry leaves                                            2 springs
Cumin powder                                        a pinch
Salt                                                          to taste

Method

1. Peel and cut ash gourd into cubes.
2. Boil the ash gourd with chillies, curry leaves and onions, salt and powdered cumin.
3. Soak beans overnight. Boil till tender.
4. Scrape coconut and extract milk.
5. Add cooked beans and coconut milk to ash gourd. Bring to boil.
6. Add fresh coconut oil. Mix well and remove. Serve hot.

BANANA RAITA

Ingredients                                              Quantity(for 10)

Bananas (ripe)                                            6
Fresh curds (thick and slightly sweet)        1 cup
Grated coconut                                            120 gm
Green chillies                                              2
Salt                                                              to taste
Curry leaves                                                1 spring
Mustard seeds                                              a pinch
Oil                                                                20 ml

Method

1. Peel and slice bananas into rounds. Mix with lightly beaten curds, grated coconut and salt to taste.
2. Heat oil. Add curry leaves, green chillies and mustard seeds.When the seeds crackle, pour over banana and curds mixture. Mix well.