Food World Recipes

I ngredients: Rawa- 1/2 cup Milk- 3/4 cup Milk powder 1tbsp Sugar- 1cup Water- 1 cup Baking soda-14 TSP Cardamom powder- 1/4 tsp Methid: Heat ghee in a pan,add rawa and saute for 5 minutes and make a dough like consistency .cover the pan and allow to cool for 10 minutes. Add milk powder, cardamom powder and baking soda and make a smooth dough.Make ball shape or flattend (as your choice).Fry it in a oil till golden brown in colour,and put them  to the sugar syrup. Transfer it to the bowl and garnish with  chopped almonds. Sugar syrup preperation: In a pan add sugar and water and boil it till slightly thick,add cardamom powder and lemon juice lemon juice.

Ingredients: Jackfruit seeds-2 cups (clean and sliced) Onion-1 sliced Bell pepper-1  diced Garlic crushed-1TSP Cirnflour-  2tbs All purpose flour- 1tsp Soya sauce- 2tsp Vinegar- 1TSP Red chilli powder- 2tsp Jaggery syrup- 1/2 TSP Water- 1/4 cup Salt to taste Oil for frying Tomato kerchup- 2TSP Method: In a pressure cooker, addJackfruit seeds1TSP Soya sauce, water ,salt and red chilli powder and cook it well,and allow to cool. Take a bowl add cornflour,- maida,salt,water And red chilly powder and make thick batter  Dip the cooked seeds in the batter and deep fry and keep it a side  Heat in a pan add crushed garlic  sliced onion,diced bell pepper and salt saute one minute ,then add 1TSP  soya sace  ,tomato ketchup,chilli Powder,vinegar and jaggery syrup. Add salt and cornflour (mix with water) and mix well,then add fried jack frits seeds,saute well . Jackfruit Manchurian is ready to serve..

Ingredients: Jackfruit seeds- 2 cups (Cleaned and cut) Onion- 1(chopped) Tomato- 1 (chopped) Ginger crushed- 1TSP Garlic crushed -1tsp Green chilly-3 Coriander powder-2TSP Turmeric powder-1/4TSP Red chilli powder-1TSP Water- 3tbsp Pepper powder- 1/4 TSP Saunf-1/2 TSP Sliced coconut-1/2 cup Mustard seeds-1TSP Curry leaves- 2strings lemon juice-2TSP Coconut oil -3tbsp Method: In a pressure cooker add Jackfruit seeds,chopped onion,tomato,giner,garlic,green,chillies turmeric powder,coriander powder,red chilli powder,water and salt.cook well. In a kadayi  heat oil,add mustard seeds when it splutters add sliced coconut s and saute till ight brown in colour,add  saunf andcurry leaves. Add the cooked jack fruit seeds to the kadayi and mix well and saute for two minutes,add lemon juice,pepper powder and stir well.. Jackfruit seeds Ularthiyathu is ready to serve 

Ingredients: Green gram-1 cup Coconut grated- 1/2 cup Jaggery syrup - 4 tbsp Maida- 3/4 cup Rice powder - 1 tbsp Cardamom powder - 1/2 tsp salt to taste Oil for frying . Method For the batter: Take maida,rice powder,salt and water,mix well and.make thick  batter. For the mixture: Soak the green gram for 8 hrs. wash the gram ,salt and cook it in a pressure cooker .In a pan add jaggery syrup,grated coconut  and saute well. Add the cooked green gram to the coconut mixture and saute well.  Then add cardamom powder,allow to cool. Make balls of the mixture and dip on the batter and deep fry..yummy sukhiya is ready. .

Ingredients For the vanilla cream: Fresh cream- 1/2 cup Milk- 1 cup Gelatine-2tsp Sugar-3tbsp Vanilla essence- 1tsp For the mango mixture: Mango puree- 1 cup Water - 3/4 cup Sugar- 2tbsp Gelatine-2tsp Method: For the vanilla  cream mixture: Soak the gelatine in hot water. Mix sugar,cream and milk. Warm the milk and switch off the flame then add vanilla essence and dissolved gelatine. Mix well. Keep a glass tilted on a cup cake tray,  Pour the cream mixture till half of the glass.and keep it to the refrigerator to set well. Method For the mango mixture: Soak the gelaine in hot water,add sugar and  dissolved gelatine to the mango mixture.Mix well., pour mango mixture over the vanilla cream mixture  and keep it in a refrigerator till the mixture sets well.  Mango vanilla panna cotta is ready. Garnish with chopped mangoes.

Ingredients:  Butterfly Pea flower - 1/2 cup Water-1  cup Sugar - 4tbsp Lemon juice- 2tbsp Chilled water and ice cubes Method; Boil  water in a pan,then swich off the flame.Add Butterfly Pea flower to the pan and cover and allow to leave for 10 minutes.(vibrant blue colour ).In a serving glass add the syrup of the flower,chilled  water and  ice cubes. Pour the lemon juice over the syrup and ice cubes...the magic will happen...the  blue..colour changes to magenta..with the addition of lime juice....The magic Butterfly Pea Lemonade is ready..Garnish with Butterfly Pea flower.

Ingredients: Mangoes small and riped-6 numbers Mango chopped-1/4cup Turmeric-1/2 tsp Chilli powder-1tsp Green chilly-1 Coconut grated -1/2 cup Fenugreek powder-1/4 tsp Mustard seeds-1tsp Dry redchilly- 2numbers Curry leaves- 2strings Salt to taste Method: Cook the mangoes with chill powder,turmeric powder and salt and water. Grind the coconut with green chilly and cumin seeds, water and make fine paste.Add the paste to the cooked mango curry and allow to boil, stir well And swich off the flame,then add curd. Heat oil in a pan add Mustard seeds,when it splutters add dry red chillies and curry leaves and por it over the mango.  Mango Pulissery is ready to serve.

Ingredients: Chickpeas -1cup Red chilly powder-1tsp Asafoetida_1/4 tsp Amchur powder-1/4 tsp Chat masala -1/4 tsp Salt to taste Oil for deep fry Method: Soak the Chickpeas overnight,wash the Chickpeas and spread the peas over a cloth .Heat oil in a deep pan and fry the Chickpeas till golden brown in colour.Remove it. Take a bowl ,add the masalas, salt and fried chickpeas.cover with a lid and toss well.crispy crunchy Chickpeas us ready.