Food World Recipes

Preparation Time : 30 min                                                                     Non-vegetarian INGREDIENTS: All-purpose flour - 2 cups Vanaspati  - 100 ml Coconut grated – 4 tbsp. Sugar-3tsp. Shallots - 4 Black peppercorns  - 2 tsp. Chilli powder - 2tsp Turmeric powder - ¼ tsp. Curry leaves - 2 strings Curry masala-1tsp Black sesame (roasted) - 1tsp. Egg (beaten)-1 tbsp. Salt to taste PREPARATION: Grind all the spices with coconut and shallots.  In a bowl, mix flour with salt, vanaspati , grounded paste, beaten egg, sesame and make it into a smooth dough. Roll the dough and cut it with a cookie cutter. Preheat the oven at 180 o C and bake it for 15 minutes. Allow to cool. Pepper Biscuits are ready.

Preparation time: 30 min Cook time:  15 min                                         Non - veg Cuisine: Indian INGREDIENTS:  Fish-500 g Coconut oil-4tbsp Mustard- 1/4tsp Fenugreek-1/4 tsp. Shallots-200g Ginger chopped -1tbsp. Garlic chopped - 2tsp. Kashmiri chilli powder - 4tsp. Turmeric powder - 1/4 tsp. Kodampuli (Cambodge) paste - 1 tsp. Curry leaves - 2 strings Salt to taste PREPARATION: Heat oil in a kadai. Add mustard when it splutters, add fenugreek powder, ginger, and garlic chopped shallots.  Sauté till shallots turn brown in colour. Allow to cool and make the paste. Heat oil in a chatty(mud pot), add chilli powder, grounded paste, turmeric powder and sauté well. Pour enough water and let it boil. Add the fish pieces, salt, kodampuli (Cambodge) paste and cook it on a medium flame. Switch off the flame, add ¼ tsp. coconut oil and curry leaves. Serve it with kappa (cooked tapioca) or rice.