OATS MILK COCOA BALLS

OATS MILK COCOA BALLS

Ingredients:

1 ¼ cup quick cooking oats
¼ cup brown sugar
¼ cup hot water
1 tsp instant coffee
¼ cup soft butter
¼ cup cocoa powder
2 tbs full cream powdered milk
1 tsp vanilla essence

¼ cup granulated sugar.

Method:
Dissolve the instant coffee in the hot water.
Mix the cocoa powder and the milk powder.

In a sauce pan, add in the coffee mixture and the brown sugar.
Bring to a slow boil, till it thickens a bit.
Slow the fire, add in the butter and let it melt.

Now add in the cocoa , milk powder.
Also the oats and the essence.
Off the flame and mix well.

Remove and allow it to cool.
Shape into balls, spread the granulated sugar in a plate.
Roll the prepared balls in the sugar.
Refrigerate before serving.

PANANG CURRY PASTE

PANANG CURRY PASTE

Ingredients:

1/3 cup full soaked dried chillies
1 tsp salt
2 tsp galangal cut into very small pieces
2 tbs lemon grass cut into thin rounds
1 tbs coriander roots cut into pieces
1 tsp roasted cumin seeds
2 tbs garlic chopped
2 tbs shallots chopped
1 tbs roasted peanuts

Method:
Grind the cumin seeds, coriander seeds and peanuts into powder.
Remove and keep aside.

Add the soaked chillies and salt and grind it in a mixie to a paste.
When the chillies are well ground, add in the lemon grass,
galangal, coriander roots and grind again.
Use little water to grind it.

Now add in the shallots, garlic and the powdered ingredients.
Grind again to mix everything to a uniform paste.
Remove, this is panang paste.

PUSINI TAYIR PATCHADI

PUSINI TAYIR PATCHADI

Ingredients:

1 cup pusini cut into small pieces
Salt to taste

1 tsp oil
¼ tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
1 big pinch of asafoetida powder

To Grind To A Smooth Paste:
¼ cup grated coconut
4 green chillies sliced
½ tsp cumin seeds

½ cup curds well beaten
Little red chillie powder

Method:
Heat a wok with the oil. Add in the mustard, urad dal,
curry leaves and asafoetida powder.
Add in the cut pusini, and salt. Saute well till the pusini
is cooked a little, not mushy. Remove to a container to cool.

Grind the coconut, green chillies and cumin seeds to a smooth paste.
Use very little water to grind. Remove.
Now add the ground coconut paste with the beaten curds.
Mix well, add it to the cooked pusini .
Sprinkle red chillie powder, chill before serving.

JACK FRUIT SEEDS PODIMAS

JACK FRUIT SEED PODIMAS

Ingredients:

2 cups jack fruit seeds
A pinch of turmeric powder
3 green chillies chopped
1 onion chopped
1 tsp ginger chopped fine
2 tbs grated coconut
Little lime juice
Salt to taste

2 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 tsp channa dal
1 sprig curry leaves

Method:

Soak the seeds for half an hour in water.
Then cut and peel the skins from the seeds.

Boil the seeds with little salt and turmeric powder.
Do not over boil the seeds, they should be firm.
Drain the water, cool it and mash the seeds roughly.

Heat a wok with the oil, add in the seasonings.
Let the seasonings splutter, add in the onions.
Sauté well till the onions are roasted, add in green chillies,
chopped ginger , salt and fry well.

Now add in the mashed jack fruit seeds, and stir fry once.
Add in the grated coconut, and fry till the coconut mixes well.
Add in the lime juice mix well and remove.

SPICY MUSHROOM CURRY

SPICY MUSHROOM CURRY

Ingredients:
300 grms fresh button mushrooms sliced
3 big onions grind them to a coarse paste
1 tomato chopped
1 tsp ginger paste
1 tsp garlic paste
1 small cinnamon stick
3 cloves
2 tsp oil
Salt to taste
Little coriander leaves for garnishing
3 tsp masala powder

Masala Powder:
1 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
½ tsp cumin powder
¼ tsp pepper powder
A pinch of clove powder
A big pinch of cinnamon powder

Method:
Heat a kadai with the oil. add in the cloves and cinnamon stick.
Now add in the coarsely ground onions, ginger and garlic pastes.
Sauté them well till the raw smell goes.

Add in sliced mushrooms, and sauté them once.
Now add in the masala powder, and salt.
Mix well and allow it to cook for about 5 minutes.
The oil should separate from the gravy.

Now add in the chopped tomatoes and stir well.
Let it cook for about 3 minutes.
Remove and garnish with the cut coriander leaves.
Goes well with rotis, chapathis and even rice.

EGGLESS CHOCOLATE CAKE WITH ICING

EGGLESS CHOCOLATE CAKE WITH CHOCO ICING

Ingredients:
200 grms plain flour
50 grms cocoa powder
2 tsp baking powder
1 tsp baking soda

400 grms (1 tin ) sweetened condensed milk
150 grms butter melted
2 tsp vanilla essence
150 ml water

Method:

Grease and line a 9 inch tin.
Preheat the oven at 150 degrees C for 10 minutes.

Sieve the flour, cocoa, baking powder and the baking soda 3 times.
Pour the condensed milk in a bowl.
Add in the melted butter, water and the vanilla essence.
Beat the mixture until smooth.

Now add in the sieved mixture, little by little.
Stir in the mixture in one direction only.
Mix the contents gently till smooth. Do not over beat.

Pour the contents into the prepared tin.
Bake for about 40 minutes or till the skewer comes out clean.
Remove and cool the cake.
Cut the cake in half horizontally and sandwich together with chocolate icing.

CHOCOLATE ICING:

Ingredients:
125 grms cooking chocolate
30 grms soft butter.
1 tbs icing sugar.

Method:
Melt the cooking chocolate in a double boiler.
Add in the butter and the icing sugar. Beat well.
Sandwich the cake pieces. Then spread the icing and cover the cake.
Use a flute like comb and make patterns on the cake.
Chill the cake before serving.

TASTY PAVAKKAI MASALA

TASTY PAVAKKAI MASALA

Ingredients:

250 grms pavakkai, split into two and cut into thick slices.
½ tsp turmeric powder
Little salt


2 tsp oil
½ tsp cumin seeds
3 red chillies brocken
1 sprig curry leaves


To Roast In Oil And Grind:

2 onions sliced
3 tomatoes sliced
3 green chillies sliced
3 pips garlic sliced
¼ inch ginger sliced
2 tbs coriander leaves

Roast and Powder:

2 tsp kas kas
1 tbs sesame seeds

1 tsp tamarind paste, mixed in 1 cup of water

Method:

Boil the pavakkai with salt and turmeric powder.
Do not over cook, drain and keep aside.

Heat oil , add in the cumin seeds, red chillies,
And curry leaves. Let them splutter.

Pour in the ground ingredients, and stir fry till,
the raw smell goes.
Add in the boiled pavakkai and salt.
Mix well, add in 1 cup of water, and let it boil to a thick gravy.

Lastly add in the ground powder, mix well and remove.