My Food Recipe's: PAKODA

My Food Recipe's: PAKODA: Ingredients Quantity Bengal gram flour ...

PAKODA

Ingredients                                                       Quantity

Bengal gram flour                                             115 gm
Rice flour                                                          30 gm
Salt                                                                    to taste
Onions                                                               50 gm
Green chillies                                                    3 or 4
Cashew nuts                                                      30 gm
Soda bicarbonate                                              a pinch
Curry leaves                                                     a few
Fat                                                                    1 tsp
Oil for frying

Method

1. Chop onions, chillies and curry leaves. Add salt and soda bicarbonate and the mix well.
2. Mix together gram and rice flour. Add melted fat. 
3. Add all the ingredients and mix to a thick batter adding enough water.
4. Heat the oil. Pour spoonfuls of the batter into the hot iol and deep fry till golden brown.
5. Drain on absorbent paper and serve hot.

My Food Recipe's: FISH STEW (Malayalees)

My Food Recipe's: FISH STEW (Malayalees): Ingredients Quantity Pomfret or other fish 500 g...

FISH STEW (Malayalees)

Ingredients                                                 Quantity

Pomfret or other fish                                       500 gm
Coriander                                                      10 gm
Cloves                                                           6
Oil                                                                15 ml
Ginger                                                           10 gm
Green chillies                                                 20 gm
Coconut                                                        115 gm
Vinegar                                                         15 ml
Salt                                                                to taste
Curry leaves                                                  a few springs

To temper

Red onion                                                     5 gm
Mustard seeds                                               a pinch
Oil                                                                15 ml

Method

1. Clean and slice fish.
2. Lightly roast coriander and cloves and grind to a smooth paste.
3. Peel and slice ginger. Slit green chillies. Make three extractions of coconut milk(thick, medium, thin).
4. Heat oil. Lightly fry ground spices. Add third extractions of coconut milk, green chillies, ginger, fish salt, curry leaves and vinegar.
5. Cook till gravy is thick. Add second extract of coconut milk. Simmer for 10 minutes.
6. Test for seasoning. Add first extract of coconut milk, remove and temper.
7. To temper, heat oil. Fry sliced onions, when nearly brown add mustard seeds.When seeds crackle pour over fish. Serve hot or cold.

CHOCOLATE PUDDING

Ingredients                                                                      Quantity

Sugar                                                                                100 gm
Butter                                                                                75 gm
Milk                                                                                  75 ml
Flour                                                                                 150 gm
Baking powder                                                                  10 gm
Salt                                                                                    2 gm
Cocoa                                                                               25 gm
Walnut                                                                               70 gm
Sugar                                                                                 70 gm
Brown sugar                                                                      70 gm
Cocoa powder( to sprinkle)                                               25 gm

Method

1. Cream together 100 gm sugar and butter and stir in milk.
2. Sift the flour, baking powder, salt and cocoa powder and add to the creamed mixture. Add  chopped pieces of walnut.
3. Mix 75 gm white sugar, 70 gm brown sugar and 25 gm cocoa powder together and sprinkle over the batter (placed in a baking dish) and pour 150 ml boiling water over it.
4. Bake immediately at 350 degree Celcious for 30-40 minutes. Serve with ice- cram.

EGG CURRY (S.Indian)

Ingredients                                                                                   Quantity

Eggs (duck's or hen's)                                                                       4
Poatoes                                                                                           225 gm
Onions                                                                                            115 gm
Red chillies                                                                                      5 gm
Coriander                                                                                        10 gm
Turmeric                                                                                          a pinch
Coconut                                                                                          115 gm
Cinnamon                                                                                        a small piece
Cloves                                                                                            2 or 3
Oil                                                                                                  30 ml
Vinegar                                                                                           1 tsp
Salt                                                                                                 to taste
Green chillies                                                                                   2
Ginger                                                                                             a small piece
Curry leaves                                                                                    1 spring

Method

1. Hard-boil eggs. Crack and cool in water. Shell and keep aside.
2. Peel potatoes. Quarter and steep in cold water.
3. Slice onions.
4. Roast red chillies, coriander and turmeric. Grind to a fine paste.
5. Chop ginger.
6. Grate coconut. Take out two extractions of coconut milk; the first extract thick and the second extract thin.
7. Heat half the oil. Saute sliced onions leaving aside a few slices for tempering.
8. Add spices and fry.
9. Add potatoes, chopped ginger, whole green chillies and the second extract of coconut milk and salt. Cook till potatoes are tender.
10. Add eggs cut into halves and the thick extract of coconut milk.
11. Add vinegar and remove  from fire.
12. Heat remaining oil. Add onions, curry leaves, crushed cinnamon and cloves.
13. When onions are browned pour over curry. Stir well.

CARROT HALWA

Ingredients                                                                             Quantity

Carrots                                                                                       225 gm

Sugar                                                                                         115 gm

Milk                                                                                           500 ml

Fat                                                                                             55 gm

Dried fruits and nuts                                                                    20 gm

Cardamoms                                                                                a little

Method

Wash carrots, scrape and grate.

Add carrot to milk and cook.

When milk dries up add fat and fry.

Add sugar, prepared fruits and crushed cardamoms.