CAULIFLOWER 65

  

CAULIFLOWER 65

500 gm cauliflower

½ litre water

 1 tbsp Salt

¼ tsp turmeric powder

Bring the water to boil then add in the cauliflower and remove from the heat. Pour away the water and keep the cauliflower aside.

1 tbsp chilie powder

1 tsp coriander powder

1 tsp cumin powder

½ tsp garam masala powder

½ tsp pepper powder

¼ tsp turmeric powder

½ tsp sedap rasa powder

4 tbsp corn flour

2 tbsp kadalai paruppu flour

1 tbsp rice flour

Salt to taste

1 tbsp ginger Garlic paste

2 tsp oil

Mix all the rest of the ingredients  with a little water into a paste. And then add in the cauliflower and mix well. Then deep  fry them till cooked. Serve with rice.

 

BROWN SUGAR JELLY

20g string agar or 1 packet of agar powder (10g)

4 - 5 cups of water 

1 cup of brown sugar/melaka sugar (sifted/cut into small pieces)

1 small box (200ml) of coconut milk

1 egg (beaten slightly, mix in coconut milk)

2-3 pandan leaves (tied together)

A pinch of salt

How to Make:
1. Dissolve the Agar: Boil water with the agar and pandan leaves until completely dissolved.
2. Add the Sugar: Add the brown sugar/melaka sugar and stir until dissolved. Strain if necessary to remove impurities.
3. Cook the Coconut Milk: Add the coconut milk and egg mixture, along with salt. Stir slowly and continuously so that the coconut milk does not clump.
4. Bring to a boil: Let it boil briefly (2-3 minutes) until it has a "moss" effect.
5. Cool: Turn off the heat, pour into a baking dish, and let it cool before storing in the refrigerator.

CHICKEN CURRY

 

CHICKEN CURRY

 Gingelly oil  2 tbsp
Onion 1
Curry leaves
Salt
Chicken  1/2 kg
Turmeric powder  1/2 tsp

Grinding Masala
Onion  small 1
Tomato  1
Garlic 7–8
Ginger  1 pieces
Mint leaves  7
Coriander leaves
Cumin  1/2 tsp
Pepper  1/2 tsp
Cloves  3
Cardamom 3
Cinnamon  1
Star anise 1

kas kas  1/2 tsp
Red chilli powder 1.5 tbsp
Coriander powder  1 tbsp
Curry masala 1/2 tbsp
Curd  1 tbsp

1.Heat the oil and add in the onion and kari leaves mix well. Then add in the chicken, turmeric powder and salt mix well. Cover and let it cook.

 2. Now grind all the masala keep aside. Now open the pan and mix well there must have some water. Add the grind masala and mix well. Pour some water and let it boil.

SWEET AND SOUR BITTER GOURD

 

SWEET AND SOUR BITTER GOURD

500 gm bitter gourd, sliced finely

150 gm big onion, sliced finely

6 garlic, pounded coarsely

3-4 dry chilie,broken in pieces

1 tsp mustard seeds

1 tsp fennel seeds

Kari leaves

5-6 tbsp oil

1/2 cup thick tamarind juice, this dish must have the sweet and sour taste so add to your taste.

11/2 cup of water, add more hot water if needed.

2 tbsp chilie powder

1 tsp turmeric powder

5-6 tbsp of sugar, add more if needed

2 tsp of salt.

1.          In a pan heat the oil when is hot add in the mustard seeds and fennal seeds.Mix the add in the karileaves and dry chilie.

2.          Then add in the bitter gourd mix well and add in the water. let it cook until the bitter gourd is cooked and soft.

3.          Now add in the tamarind juice and all the rest of the ingredient mix and let it cook till the oil rise. check the taste it must be sweet, sour and a bit bitter. Remove from the heat and serve.

 

VEGETARIAN FISH CUTLET

 

VEGETARIAN FISH CUTLET

250 gm vegetarian fish, cut into pieces and flaked.

100 gm cabbage, shredded finely

1 cup grated coconut

6 tbsp kadalai paruppu flour*

100 gm onion, sliced finely

50 gm garlic, minced

50 gm ginger, minced

2 red chilies, to your taste sliced finely

3-4 chilie padi, to your taste chopped

4 sprig of curry leaves,chopped

4 sprig of coriander, chopped

1 tsp turmeric powder

1 tsp fennel powder

1 tbsp fennel seeds

Salt to your taste

Oil for deep frying

Mix all the ingredients [ except the oil] in a bowl. Shape into vadai.

Heat oil and fry the cutlets till golden brown. Remove from the oil. Serve with rice and sambar.

*the kadalai paruppu flour is the binding agent you may need more or less. In case the vadai break when frying add a bit more.