Food World Recipes

Preparation time:  10 mts                                              SWEETS Cooking time: 1hr    INGREDIENTS: 3 cups sunflower oil. 2 cups gram flour 2 1/4 cup sugar 1  cup water for syrup. ¼ tsp baking soda 1 tbsp raw rice powder 1 tbsp candy 1 tbsp raisins 10 nos Cashew  3 nos Cloves  5 nos Cardamom 1 tbsp spoon ghee ½ tsp yellow colour(liquid) Fry raisins, cashew in ghee and keep aside. Grind cardamom, cloves and mix with sugar. Make thick syrup by adding 2¼ cup water to this sugar mixture and keep aside. In another vessel make thick batter by mixing baking soda, colour, gram flour, rice powder and water. Heat the sunflower oil at medium flame. Hold a ‘thavi’ over the boiling oil and pour the batter 3 to 4 tbsp into the ‘thavi’. With a spoon stir the batter so that it starts dropping into the oil. Boodhi’s are formed in the frying pan and once they are cooked collect them with a strainer and store in a vessel lined with tissue pap

Preparation time:    10 min                                                               TYPE: veg Cook time: 10 min INGREDIENTS: Gram flour-1cup Rice flour -2 tbsp Water -1/4 cup Salt to taste Oil for deep frying Sugar-1cup Water for sugar syrup-1/4 cup Preparation: Mix gram flour and rice powder, add water and make dough. Make sugar syrup (thick consistency). Heat oil in a deep pan, press the dough through the seva mould and fry it in hot oil. Strain it and break into pieces when it’s cool. Pour the sugar syrup over the fried seva and toss well. Allow to cool.  Madura seva is ready.

Preparation time:  30 mts                                              NON VEG Cooking time: 20mts INGREDIENTS: Duck-3/4 kg(cut into small pieces) Coconut oil-3tbsp+1tsp Pepper powder-1 ½ tsp Turmeric powder-1/2 tsp Coriander powder-1tbsp Garam masala-1tsp Ginger garlic paste-1/2 tsp Vinegar-1tbsp Thick coconut milk 1cup Fennel seed-1/2 tsp(crushed) Cardamom-4 nos(crushed) Cloves- 8 nos(crushed) cinnamon stick-1/2 inch Garlic chopped-2tbsp Ginger chopped-1 tbs Onion -2 nos( thinly sliced) Green chillies -3(slit) Curry leaves-1 string Salt to taste Preparation: Marinate the duck pieces with turmeric(1/4 tsp), pepper powder(1/2 tsp ) and ginger garlic paste for 20 minutes. In a pressure cooker, add the marinated pieces with little water and cook it for one whistle and keep it a side. Heat oil in a pan sauté the crushed spices for a few seconds, then add sliced onion. When the onion turns brown in colour at that time, add chopped gar

INGREDIENTS: All-purpose flour-2 ½ cups Softened Butter-200 g Water Salt to taste Egg yolk-1(beaten) For the filling: Chicken minced-2 cups Red chilli powder-1tsp Pepper powder-1/2 tsp White sauce- 3tbsp Mayonnaise-3tbsp Salt to taste Coriander leaves chopped-1/2 cup Preparation: Heat oil in a pan and add minced chicken, red chilli powder. Sauté well. When chicken is cooked add all the above sauces (white sauce and mayonnaise). Mix well and remove from fire and keep to cool. Meanwhile in a bowl mix flour, salt and water to make smooth dough and refrigerate until firm (about 20 minutes). On a lightly floured surface, roll out the dough (rectangular) 1/2 inch thick length wise. Place the softened butter in the centre and fold the two ends over it. Seal the edges so that butter  doesn't  come out while rolling. Roll the butter filled dough length wise and fold the two ends one over the other. This is the first ''

Dorayaki Preparation time: 35 min Cook time:  10 min      NON VEGETARIAN Cuisine : Japanese INGREDIENTS: 2 eggs 100g flour ½ tsp. baking soda 50g granulated sugar 1 tbsp. honey 2 tsp. water Cooking oil For the filling: Azuki Red bean paste with skin. (or) Nutella PREPARATION 1.       Beat 2 eggs in a bowl. Add sugar and honey then mix well. Then add the flour and baking soda, water and mix well. Cover and refrigerate for 30 minutes. Heat oil in pan (low flame) and pour 2 tbsp. batter on the pan. Cook until bubbles appear on the surface then flip with a spatula. cook until brown on the other side. Take it from the pan and place  it in a in a closed container. 2.       Make a sandwich with Azuki bean paste to make basic Dorayaki. Press the edges to close. To make chocolate Dorayaki, spread the Nutella and press the edges to close. Keep them moist by wrapping each Dorayaki with a pl

 Preparation time: 30 mts  Cooking time:30 mts                                                           NON - VEG            INGREDIENTS:  Duck – 1 kg, cleaned and cut into medium size  Onion – 2 medium, thinly sliced  Ginger –garlic paste – 2tbsp.  Green chillies – 3( slit)  Curry leaves – 1 string  Turmeric powder – 1/2 tsp  Kashmiri chilli powder – 1 ½ tbsp.  Coriander powder – 1 ½ tbsp.  Fenugreek powder – 1 pinch (optional)  Garam masala powder – 1 tbsp  Tomato – 2 small, Chopped  Coconut milk – 2 cup  Salt – To taste  Coconut oil – 2 – 3 tbsp  Mustard seeds – 1/2 tsp  Dried red chilli – 1 Thenga kothu / sliced coconut – 1/4 cup Whole spices: cloves – 4 cardamom – 1 cinnamon stick – 2 inch bay leaves – 1 slightly crushed whole pepper corns – 1/2 tsp Vinegar – 1tbsp. Water-1 cup PREPARATION: Marinate the duck pieces with turmeric powder (1/4 tsp), red chilli powder (1tsp),ginger-garlic paste(1tsp) and salt for 20 min

Kottayam Style Fish Curry PREPARATION TIME: 30 MTS                                      NON-VEG  COOKING TIME: 15 MTS                                                                                                                                              Ingredients Fish – 250 g (any small fish of your choice) Kudampuli (Gambooge) - 3 pieces Mustard seeds – ¼ tsp. Fenugreek seeds – ½ tsp. Curry leaf - 2 strings Shallots - 5 to 6 finely sliced Ginger -1 ½ tbs., chopped Garlic – 1 ½ tbs., chopped Kashmiri chilli powder - 2 tablespoon Coriander powder - 1 tablespoon Turmeric powder - 1/4 teaspoon Chopped tomato-1/2 cup (optional) Water - 1 cup Salt - to taste Coconut oil –  3tbsp. Preparation: Clean the fish. Soak Kudampuli in a cup of water and keep it aside. Heat oil in a deep pan, when the oil is hot splutter mustard and fenugreek seeds, curry leaves, shallots, ginger and garlic and saute for 2 minutes. Then add chilli powder, co

PREPARATION TIME:45 MTS                                                                                           Snacks COOKING TIME: 10MTS   INGREDIENTS: All-purpose flour-2cups Instant yeast-1tsp Sugar-1tsp Veg oil-1tbsp Warm water-1/2 cup Salt to taste For the filling: Grated coconut-1 cup Raisins-1tbsp Cashew-8 Tutty fruiti-2tbsp Sugar-3tbsp Ghee-1tbsp Cardamom powder or cinnamon powder-1 tsp Preparation:   In a bowl take warm water, add yeast, sugar and mix well. Keep it for 10 mts till it forms frothy. In a deep bowl add flour, salt, yeast mixture and oil. Knead the dough smooth and cover it with a plastic wrap. Meanwhile prepare the filling. In a microwave dish add coconut, sugar and tutti-frutti. Heat it for 1 min in a microwave oven. Heat ghee in a pan then add cashew, raisins, coconut mixture, cardamom powder and sauté for a minute.  Roll the dough with a rolling pin. Spread the filling on the rolled dough. Lift the dough from one si