ALMOND BURFI

Ingredients

1500 ml milk
150 g ground almonds
10 cardamom pods ,peeled and crushed
90 g caster sugar

Method

Pour the milk into a ,heavy -based pan and cook  until is reduced to a thick ,lumpy consistency ,stir occasionally and make sure not to let the milk burn
Stir in the caster sugar , add  the ground almonds and cook for 3 minutes
and pour the mixture into a greased shallow dish and sprinkle with the crushed cardamoms .Serve warm cut into squares

DAL BALFA

• 
  
• 
  
• Ingredients
• 
  
• For the Bafla
• 
  
• 1cup ghee
• 4 cups wheat flour
• 1/2 cup maize flour
• 1/2 tsp ajwain
• 2 tsp cumin seeds
• Salt to taste
• 
  
• For the Dal
• 
  
• 2 tsp red chilli powder
• 3 cups toor dal, soaked
• A pinch of hing 
• 2 Tbsp desi ghee
• 1 tsp turmeric powde
• 1 tsp mustard seeds
• 2 tsp sugar
• 4 Tbsp coriander leaves, chopped
• Salt to taste
• 
  
• Method 
• 
  
• For the Bafla
•  In a  bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time.
• Divide the dough into smaller balls, and roll them to make them smoother. 
•  Bring water to a boil in a  pan. Add salt,turmeric, and then drop the balls and cook till they float on the surface. 
• Place them on a kitchen towel to drain excess water and after bake them in the oven at 150 degree C for till crisp and golden on both the sides. 
• 
  
• For the Dal
• 
  
• Pressure cook the dal in 7 cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil.Heat ghee in a pan, add mustard seeds and let it splutter,add red chilli powder, and quickly pour this tadka in the boiling dal, add sugar and remove from the flame. Finish with coriander leaves.
• Place two baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.

RAW BANANA KROFTA

Ingredients 

For Koftas:

- 4 Raw bananas( boil in 4 cups water till soft)

6 tbsps Paneer grated  

2 Onions small, very finely chopped

2-3 tbsp Besan  

2 tsp Ginger - Green chili paste 

1 tsp Coriander powder 

Pinch Amchur powder 

4 tbsps Coriander leaves , finely chopped 

Salt to taste

Oil - for deep frying koftas

For Gravy:

2 " Cinnamon stick  

2 Cardamom  

2 Onions -finely chopped 

2 large Tomatoes - pureed 

2 tsp Green chillies-ginger paste  

1/2 tsp Turmeric powder  

1 tsp Red chilli powder  

Cumin powder - pinch 

3 tsps Coriander powder  

1/2 Garam Masala  

Cashew - 20 (soak in 1/2 cup milk for 15 mts and grind to a paste) 

2 tbsp Fresh cream  for garnish (or malai/top of milk) 

Salt to taste 

4 tbsps Oil  

Coriander leaves for garnish

Method

1. Cut the end of the raw bananas and Cut each raw banana into two pieces. Do not peel the skin. Boil them 8 cups of water along with 1tsp turmeric powder on low to medium flame for 30 mts, based on the size of the raw bananas. Cool and peel the raw bananas and grate them.
2. In a bowl, add the grated raw banana, chopped onions, grated paneer, ginger green chili paste, coriander powder, amchur powder, coriander leaves, besan and salt. Mix well and if necessary add another tbsp of besan . Make small koftas and keep aside.
3. Heat oil for deep frying and  deep fry to a golden brown shade and remove into a bowl lined with absorbent paper. Keep aside 
4.  Prepare the gravy, heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add the chopped onions and saute for 5 mts. Add ginger green chili paste and saute for a mt. Add turmeric powder, cumin powder, coriander powder, red chili powder and salt and mix. Add tomato puree and cook for 10 mts. Add cashew nut paste and cook for 3 mts.
5. Add 3 cups of water and bring to a boil. Reduce flame and simmer for 8 mts or till it reaches the desired curry consistency. Turn off heat.
6. To serve the kofta curry, place the koftas in a deep bowl and pour the gravy over the koftas till submerged. Allow to sit for 7-10 mts and serve warm. Garnish with fresh cream and fresh coriander leaves.

STUFFED BITTER GOURD -BHARWA KARELA

Ingredients 

    -8 keralas
   -2 finely chopped onion
   -1/2 tsp tumernic powder
   - 2 Tbsp Coriander, chopped
   - 4 cloves finely chopped
   - 2 finely chopped green chili
    - 6 tsp olive oil
    - 4 tsp Besan
    - 2 tsp Coriander powder
     - Cumin seeds
     - Hing
    - 1 cm finely chopped ginger
    - 1 tsp Amchur
    - 1 tsp Red chili powder
    - Salt to taste

Method 

Wash kerala thoroughly with water and remove the skin of all the pieces by scraping with a sharp knife and keep the skin aside. Slit the karelas length wise and remove the seeds . Add 1 tsp salt and apply it thoroughly on all the pieces of karelas. Keep aside for about 1/2  hour. 

Mix 2 tsp salt to karela skin and keep aside for 1,/2  hour. Take a non sticking frying pan and add 4 tsp oil and add cumin seeds and hing. When the seeds become dark, add onion, green chili, ginger and garlic. Cook for 2 minutes ,add all the spices and besan. Stir well and cook until the mixture turns light brown. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water. 

Add it to the washed skin scrape above mixture and stir. Wash the karelas with water. Fill the above mixture in each karela. Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Cook for 5-7 minutes. 

Change the side of karelas and again cover with the lid. Cook for 5 min and sprinkle coriander leaves.

SWEET CORN CHICKEN SOUP

 Ingredients

- 2,50 L Chicken stock
- 2 tin sweet Corn, cream style
 -2 Eggs beaten lightly
-1/2  Chicken with bone washed and drained
-4 tbsp Spring onions finely chopped
 -  6 tbsps Cornflour (corn starch)
 - 1 tsp Ginger finely minced
- 8 tbsp Spring onion greens finely chopped
 - 1 tsp Light soy sauce
1 1/2 tbsp Sugar
- 2 tsp Sesame oil
White pepper powder ,as required
8 tbsps Spring onion greens (finely chopped) for garnish
Salt to taste

Method

Heat oil and  add spring onion whites and ginger and saute for a mt.
Add the shredded chicken and saute for a mt.
 Add cream style sweet corn and chicken stock  and bring to a boil and  reduce flame and cook on low flame for a mt.
Add sugar and adjust salt to the simmering soup and cook further for 5 mts.
Mix the cornflour in 8 tbsps of water and keep aside.
Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame.
 Add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
Garnish with spring onion greens and serve hot. You can season with white pepper powder.

KANE RAVA FRY

Ingredients

For the main preparation
Red chilli paste
4 lady fish
Refined oil
A plate of semolina

Chilli paste

2 Tbsp cornflour
200 gm red chilli
11/2 tsp salt
4 tsp ginger garlic paste
2 eggs
4 Tbsp lime juice


Method

Boil red chillies in water and strain the chillies and grind them to a thick paste.
Add,garlic paste  gingers, salt, lime juice, egg, and corn flour.
Clean the fish and apply red chilli paste on the inside and the outside of the fish.
Keep the fish aside for marination for about half an hour.
Then coat the marinated fish with semolina and deep fry till done.
Serve hot.

MURUKKU

Ingredients

- 3 tbsp salt
- 1/2 tbsp asafetida - ( diluted in 1/2 cup water )--1/2 cup dhuli daal - ( roasted and powdered )
- 2 cup rice flour
- 4 tbsp butter
-2 tbsp safed til oil for deep frying

Method

Mix all ingredients and knead to a firm dough with water and keep aside for 1/2 hour
Heat oil till a drop of dough thrown in comes up at once
With one press ( cookie press ) ,press out round murkkus straight into the hot oil
Cook till they are light brown and crisp on both sides