WHITE VEGETABLE KURMA

WHITE VEGETABLE KURMA


Ingredients:

Veges:

Carrot – 1

Potato – 2

Beans – 5 or 6

Green peas – a handful

Cauliflower – 10 small flowerets

Grind to paste 1:

Ginger – 1 inch piece

Garlic – 1 big or 2 small clove

Green chillies – 5 or 6

Grind to paste 2:

Coconut – 6 or 7 teaspoons

Cashewnuts – 10

Fennel seeds – 1 teaspoon

Milk – ¼ a cup

(using milk to grind this paste which would give a nice taste & colour for the kurma)

Seasoning:

Cumin seeds – 1 teaspoon

Bay leaf – 2

Cardamom – 1

Cinnamon – 2

Cloves – 3 or 4

Others:

Curds – 2 scoops

Oil – 2 teaspoons

Onion – 1 (finely chopped)

Coriander leaves – 2 teaspoons (finely chopped)



Method:
1.Boil veges in pressure cooker for 2 or 3 whistles.
2.Heat oil in a non stick kadai & add items mentioned for seasoning.
3.Add the ground paste 1 & sauté for a minute.
4.Add onions & sauté for 2 or 3 minutes.
5.Add curds & sauté for a minute.
6.Add the boiled veges & ground paste 2.
7.Sauté for 3 more minutes.

SPECIAL CHICKEN CURRY

CARAMEL PUDDING

Ingredients
•Milk 2 1/2 cups
•Eggs 4
•Sugar 3/4 cup
•Vanilla essence 1 teaspoon
Method
Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and heat till the sugar caramelizes. Pour the caramel into a mould and let it settle by cooling. Heat milk either in a microwave oven or on gas flame. Place a metallic ring in the pressure cooker. Add four cups of water and heat Break eggs into a bowl. Add half cup of sugar, vanilla essence and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Pour the egg-milk mixture into the mould with the caramel. Cover with aluminium foil and place it in the cooker. Cover with lid and steam for twenty-five to thirty minutes. Do not use the whistle. Remove when done. Serve, turned out with caramel side up, either hot or cold.

TENDER COCONUT PUDDING

Ingredients
2 tender coconut pulp
1 cup tender coconut water
8 gms gelatin
1/2 cup milk
1/2 cup hot water
1/4 cup condensed milk
Mix gelatin in hot water and stir continously till it blends. Then add this mixture to boiling milk and stir for a while and keep it aside.

Blend the tender coconut pulp with little coconut water and shift to the container. Now add the remaining coconut water,condensed milk and the milk with gelatin.Stir it nicely and let it rest .

Once it comes to room temperature cover the container with aluminium foil and keep it in the fridge for 3-4 hours. garnish with your choice

BROKEN PUDDING BASKET (STEP BY STEP)

GARLIC SAUSE

GARLIC SAUSE

INGREDIENTS
Potato 1
Garlic Cloves 2
Mayonnaise 1/2 cup
Yogurt 2 table spoon
Black pepper a pinch
METHOD
1. Mix yogurt and mayonnaise.
2. Boil the potatoes and mash them.
3. Add potatoes to the mixture.
4. Chop garlic cloves and also add them to
the mixture.
5. Add black pepper for seasoning.

DATES FRY

Cut gently the date and remove the seed. In its place put the whole cashewnut and close it. Make all the dates like this. Now mix the maida with little water to make a thick batter. Add pinch of salt in it. In a kadai pour oil and when it is hot, dip the date in the maida and deep fry till it becomes light brown.

PAZHAM NIRACHATH

Ingredients :
Ripened Banana /Nenthrapazham : 3 no’s

For making stuffing:

Grated Coconut : 6 tbsp
Cashew nuts or Almonds : 8-10 (chopped)
Raisins : 1 tbsp
Egg : 1 (beaten, Optional)
Sugar : 2 tbsp
Cardamom Powder : 1tsp
Ghee or Butter : 2 tbsp
Oil for pan frying
For Covering:
All Purpose Four : 1/4 tbsp
Sugar : 2 tbsp
Salt a pinch
Water : as needed to make a thick paste

Method of Preparation:

1. Heat a non stick pan, add ghee, cashews and
raisins and stir fry cashews and raisins; remove
and keep aside .
2. Add grated coconut and sugar in the same
pan, saute for couple of minutes.
3. Add eggs to the roasted coconut and
scramble the eggs.
4. Add cardmom powder and fried cashew nuts,
raisins; mix everything well and switch off the
stove and let them cool.
5. Peel the banana, and make a shallow slit
lengthwise. Remove the black seeds. ( Notes : If
it’s hard for you to remove the black seeds from
the banana, then just leave it there.)
6. Take about 3 tbsp of the coconut-nut stuffing
and gently fill it into the slit made in the banana;
using your hands, push the stuffing inside the
banana as much as you can.
7. Mix together all-purpose flour, sugar, salt and
add water to this and make a thick batter out of
it.
8. Heat oil/ghee in a pan; dip the stuffed banana
in the prepared batter and deep fry them till they
turn golden color. Using a flat spatula, carefully
flip the banana and let the other side turn golden

CHICKEN LOLLIPOP

For the marination:
4 tbsp
2 tbsp cornstarch/cornflour
2 tbsp red chili powder or red chili paste
2 tbsp ginger garlic paste
2 eggs
Juice of 1 limes (or to taste)
3 green chilies, finely chopped
1 tsp soya sauce
1/4 tsp red food color,optional
Salt to taste

maida/ all purpose flour

1. In a bowl, whisk together all the ingredients from maida to salt. Add a few extra drops of water if the batter is very thick.
2. Add the chicken pieces and mix to coat well. Let it marinate, covered, in the fridge for 3-4 hours.
3. Heat oil on high heat, in a deep vessel. Reduce the heat to medium-high and add the chicken pieces, a few pieces at a time.
4. Fry for 3-4 mins turning the pieces occasionally. If you fry it further, the color of the coating will change from red to brown, if you used food color.