OOTHAPPAM

Ingredients                                    Quantity

Parboiled rice                                   125 gm
Split black gram                               60 gm
Salt                                                    to taste
Onions                                               2 nos
Green chillies                                    a few
Ginger                                               a small piece
Coriander leaves                               1/2 bunch
Fat to cook

Method

1. Soak rice and gram seperately overnight.
2. Grind them separately, then mix the two; allow to ferment for at least 24 hours.
3. Add onions, green chillies, ginger, coriandar leaves, all chopped fine. Add salt and make batter into pouring consistency.
4. Cook as for pancakes or dosa.

MUTTON JHAL FARAIZI

Ingredients                                Quantity(for 4)

Mutton  ( roast and cool )            500 gm
Pepper                                          1 tsp
Red chillies                                  10 gm
Salt                                               15 gm
Fat                                                 50 gm
Poatatoes                                      450 gm
Onions                                          450 gm

Method

1. Boil potatoes. Peel, cool and dice.
2. Dice roast meat into even portions.
3. Chop onions.
4. Grind together chillies and pepper.
5. Heat fat, fry onions lightly. Add meat and potatoes and ground spices.
6. Fry on a slow fire till almost dry.

FRIED AUBERGINE ( Egg plant )

Ingredients                                  Quantity(for 4)

Aubergine                                      450 gm
Oil to fry                                        30 ml
Salt                                                 to taste
Pepper                                            a pinch

Method

1. Cut the aubergine into thin roundels.
2. Season and dredge them.
3. Fry in smoking oil.
4. Dish them on a napkin and serve immediately.

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.