Food World Recipes

Preparation time:  15 mts.                                              Cooking Time: 25 mts. Non Veg  INGREDIENTS: Chicken-500 g Coconut oil- 5tbsp Small onion crushed-1 ½ cups Onion-1 (sliced) Turmeric powder-1/2 tsp Garam masala-1/2 tsp Coconut -1 ½ cups Kashmiri chilli powder-2tsp Curry leaves-3 strings Preparation:   In a bowl add grated coconut, red chilli powder, turmeric powder, curry leaves and knead well. Heat oil in a deep pan, sauté crushed small onion till golden brown. Add chicken pieces, sliced onion, turmeric powder, garam masala(1/4 tsp) and salt. Cover and cook. When chicken is cooked, add the kneaded coconut mixture and garam masala. Sauté well till the water evaporates. Chicken Thoran is ready to serve.

Preparation time:  30 mts                                              Dessert INGREDIENTS: Soft lady fingers biscuits (Savoiardi biscuits)-12 pcs. Double cream-250 g Meringue -250 g Mascarpone or biscuit cream - 250 g Castor sugar-2 tbsp. Strong coffee-300 ml Brandy-3 tbsp. Cocoa powder mixture-2 tbsp. cocoa powder mix with 2 tbsp castor sugar Dark chocolate grated-25g PREPARATION: Take cream, cheese and sugar (2 tbsp.) in a bowl. Whisk until froth. Pour coffee (mix with brandy) in a bowl, dip the sponge biscuit into the coffee and lay them into the serving dish. Spread cream mixture over the soaked biscuits. Sprinkle grated chocolates. Repeat the layers. Cover and chill for 6-8 hours. Dust with cocoa powder mixture and garnish with grated dark chocolates.

Ingredients: 2 cups of all- purpose flour 4 cups of sugar 1 cup water 1 tsp cardamom seeds, crushed 1.5 liter coconut oil Cashew nuts Coconut slices ¼ tsp colour (optional) Directions: Mix the flour with 9 cups of water and leave it covered for a day. Flour will settle on the bottom, drain the water from top and again add same quantity of water and leave it for one more day. On the second day drain the water without shaking the fermented batter. Check for any lump portion in the batter and remove it. Fry the cashews and coconut slices and keep them aside. Grease a small pan/vessel and keep it aside. Heat the oil on full flame and let it boil. On another burner, boil the sugar with 1 cup of water and add the batter, cardamom crushed seeds and colour. Stir well and pour the boiling oil into the mixture. Stir continuously on medium/high heat until the halwa separates from oil and starts sticking together. Add the fried coconut slices and stir for two more min

Preparation time:  15 mts                                              veg Cooking time: 10mts    INGREDIENTS: 1 cup raw rice soaked for 4 hours Jaggery -250g Cooked parboiled rice-3tbsp Grated coconut-3tbsp  Water (for melting the jaggery)-1/4 cup Baking soda-1/4tsp Ghee or oil -2tbsp Coconut flakes (copra)-2tbsp Salt to taste Onion cut into small pieces -2tsp Cardamom-4nos PREPARATION: Soak rice for 4 hours. Wash and drain it. In a pan, melt Jaggery with 1/4 cup water, sieve and keep it a side. Grind soaked rice with 1/4 cup water, cooked rice and grated coconut until smooth. In a pan, mix rice mixture and jaggery water. Warm it for 2minutes. Then add baking soda, cardamom powder, salt to the rice mixture and stir well. Switch off the flame.  Heat the pressure cooker. Add oil or ghee and sauté coconut flakes ( kopra) . After a minute add the finely chopped onions. Stir till it turns light brown in colour. Now add the warmed rice and jaggery mi

Preparation time:  15 mts                                              NON VEG Cooking time: 15mts    INGREDIENTS: Fish(sardines)- 6 nos Coconut oil -3tbsp Shallots sliced-10 nos Ginger chopped -2tsp Garlic chopped-2tsp Red chilli powder-1tbsp Coriander powder-1 tbsp Kudampuli(gamboge)-3nos Tomato chopped – 1/2cup Turmeric powder-1/4 tsp Fenugreek seeds-1/2 tsp Mustard seeds-1/4 tsp Curry leaves Preparation: Soak kudampuli in ½ cup warm water and keep it aside. Heat oil in a chatti, splutter mustard seeds, and fenugreek seeds. Then add chopped onion, chopped ginger, chopped garlic and sauté well. Then add coriander powder, red chilli powder, turmeric powder and salt. Sauté well till the raw smell goes, then add chopped tomato and kudampuli(with water).Mix well. Add more water and boil it till the gravy becomes thick. Add fish pieces, curry leaves and cook for 3 or more minutes. Switch off the flame and add one tbsp. coconut oil to the gravy.

PREPARATION TIME: 25 minutes            NON VEG Cooking Time: 15 minutes INGREDIENTS: Chicken-500g Kashmiri chilly-50g Ginger paste-1tbsp Turmeric powder-1/4 tsp Chicken masala-1tsp Vinegar-2tsp Grated coconut-1cup Oil for fry Curry leaves Green chillies -3(slit) Salt to taste Preparation: In a microwave, cook Kashmiri chilli adding ½ cup water for a minute. Allow to cool, grind and make thick paste. (Remove 1tbsp paste for grated coconut). Marinate the chicken pieces with ginger paste, turmeric powder, chilli paste, chicken masala, vinegar and salt for 20 minutes. Heat oil in a deep pan, cover and cook the chicken pieces till golden brown. Remove the chicken pieces from the pan. Mix the remaining chilli paste with grated coconut and fry in the same oil along with curry leaves and green chilly. Mix the fried grated coconut with fried chicken. Payyoli chicken fry is ready. Serve it hot.