Food World Recipes

Ingredients: 1 cup all-purpose flour 3 tbsp. powdered sugar 1 1/2 tsp. Baking powder 1 pinch salt 1 Egg 2 tbsp. melted butter 2 cup milk Nutmeg(optional)   Preparation Sieve all the dry ingredients together. You may grate some nutmeg into it to remove the smell of the egg.  Beat the egg with salt using a grinder.  In a bowl, add the blended egg, milk and butter. Mix well.  Add the dry ingredients little by little while mixing.  Heat a pan. Pour the batter into the heated pan.  Once the bubbles are formed and popped, flip it.  Your pancake is ready to be served with maple syrup and butter. 

Ingredients: 1 cup raw rice 1 full coconut 250g Black jaggery 4 tbsp. sugar 1/2 tsp. cardamom powder 2 pinch Salt 4 tbsp. ghee 30g Cashew nut   Preparation: Soak the raw rice in water. Extract the first, second and third coconut milk after grating the coconut. Grind the raw rice with the third coconut milk. Place jaggery in a vessel. Dissolve in some water by heating. Strain the dissolved jaggery to remove sediments. Heat 2 tbsp. of the ghee in a kadai. Fry the cashew nuts in it and keep it aside. In the same ghee in the kadai, pour the ground rice, the second coconut milk, and the dissolved jaggery syrup. Stir well. Now add the first coconut milk with the salt. Stir continuously while frequently adding parts of the remaining ghee.  Add the cardamom powder and cashew nuts when the mixture thickens with the oil separating. Mix well. If there is excess oil from the halwa, you may remove it. Grease a plate with ghee. Pour the hot mixture into it and spread a...

Ingredients: Ivy Gourd(Kovakka)-250g Cornflour-2TSP Rice powder-2TSP Maida- 2TSP Rawa-2tsp Turmeric powder-1/4 TSP  Kashmiri Chilli powder-2TSP Cumin powder-1/4 TSP Pepper Powder- 1/4 TSP Amchur powder-1/4tsp Asafoetida- A pinch Salt to taste-1tbsp Oil to deep fry Method: Wash and cut Kovakka vertically(thin slices). In a bowl add all flours,powders,rawa, salt, asafoetida and water.  Add the Kovakka pieces and mix well. Heat oil in a kadayi  and fry the Kovakka at low flame until crisp.

I ngredients for sugar syrup: Sugar -1 cup Water - 1 cup Lime juice- 1tsp Method: Place a pan on medium heat add sugar and water.keep stirring until sugar dissoves and water add cardamom powder and lime juice. Mix well. For the batter: All purpose flour -1 cup Rice powder-- 2tbsp Baking powder- 1/4 tsp Food colour-  Water Method: In a bowl add flour ,rice powder,baking powder ,food colour and water.Mix well and make a batter.. Transfer it into a piping bag. Heat pil in a deep pan ,press the piping bag and make spiral shape and fry it until crispy and golden colour..Put the fried jalebies to the sugar syrup,remove it Yummy yummy  jalebies are ready to serve IIt can also serve with ice creams..Enjoy..

I ngredients: Green gram -1cup Roasted Bengal gram -1 cup Black gram split-1 cup Chickpeas - 1cup Black lentil- 1 cup Peanut roasted- 1 cup Rice flakes-2 cups Sev- 2 cups Cashew nut- 1/2 cup Badam -1/2 cup Currant optional -1/2 cup Red chilli powder-2tbsp Turmeric powder -1/2 TSP Asafoetida -1/2 TSP Cumin powder-1/2 TSP Pav bhaji masala or chat masala-1/2 TSP Amchur powder-1tsp Salt to taste. Oil for frying  Method: Soak all grams.in a deep bottom kadayi fry all the soaked grams seperately,till crisp. Remove it.  In the same oil fry badam,cashew nut and curry leaves remove and keep it  a side.in a bowl put all the powders and masalas and salt.mix well  put all the fried grams, sev,rice flakes ,nuts and leaves. Toss well .Royal Mixture is ready..

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.

Ingredients: Sweet potato-1(cooked and mashed) Green chillies-2 (chipped) Gingher chopped- 1tsp Onion chopped-1/4 cup Rawa -2 tsp Red chili powder-1tsp Rice powder-1tsp Gram flor-1.5 tbsp Chopped coriander leaves and curry leaves. Salt to taste. Method; In a bowl ,add mashed potato,Onion,green chillies,ginger,coriander leaves, curry leaves and salt,rice powder,rawa and gram flour Mix well.take a small portion of vada mix.Make it into round shape and put a hole in the centre, and fry it(low flame) till golden brown.served iit with chutneys and sauce.

    Ingredients:      Potatoes- 2 (cooked and mashed)      Cooked tuna- 2cups      Onion- 1 chopped      Pepper powder- 1tsp      Bread crumbs -1cup      Eggs-2(beaten)      salt to taste      Oil for deep frying       Method: Heat 2 tbsp oil in a pan.saute chopped onions,mashed potatoes,salt,pepper powder and mix well. Add chopped corinder leaves Allow to cool,then make balls. Dip the balls into the beaten egg mixture and roll it with bread crumbs.Heat oil in a deep pan. Fry the balls till golden brown.Tuna croquettes is ready to serve..enjoy..

Ingredients:: Egg -2 Sugar-1/2 cup Vanilla Essence -1/2 tSP Milk-1 Cup Method: For the caremel Syrup: Ina pan add 1/4 sugar heat it unil sugar is melted till golden brown colour.pour it into the bowl.let it cool for 10 minutes. In  a large bowl add egg,milk, remaing sugar and vanilla essence. Beat it well.pre heat the oven at 170 degree.pour hot water in a baking tray and place the bowl and bake it for 30 minutes.Remove from the oven and allow to cool, then keep it the refrigerator for 4hours. de mould the bowl and ready to serve.

Ingredients: Ash gourd flowers - 5 numbers Gram flour-1/2 cup Rice powder- 1/4 cup Red chilly pwder-1tsp Turmeric powder-1/4 tsp Garam masala powder-1/4 tsp Ginger paste- 1/4 tsp Water-3/4 cup  Salt to taste Oil for frying METHOD Wash and clean the flowers.In a bowl mix the all above the ingredients cxcept oil, and make a batter. Dip the flowers( one by one) in the batter and fry it.Crispy flowers pakoda is ready.Serve with mint chutney.. Salt to taste

INGREDIENTS: For Dough: 1 litre milk 5 cups water  Lemon juice of 2 lemons or 2tbsp vinegar For Rabadi (thick sweetened milk): 1/2cup granulated sugar ½ litres milk 3tbsp rose syrup 1 tbsp. pistachios chopped PREPARATION 1.        Boil the milk. Then add lime juice with little water until the milk curdles. 2.        Strain it in a muslin cloth with water. Wash the mixture and remove the excess water. 3.        Mix the soft strained mixture with muslin cloth,add 1tsp rawa and make a soft dough. 4.        Make small balls out of the dough and flatten them gently between your palms. Make sure that they don’t break. 5.        Mix 6 cups of water,5 tbsp rose syrup and 1/2 cup sugar in a pan and boil. Place the flattened balls carefully into the boiling mixture. 6.        Cover the pan a...

Ingredients: Colocasia (Taro) leaves - 4 numbers Gram flour-1 1/2 cups Red chilli powder-2tsp Turmeric powder- 1/4 TSP Crushed cumin seeds - 1tsp Ginger paste- 1tsp Asafoetida- 1/2 TSP Tamarind pulp- 2tbsp Salt to taste  Water-  1/4 cup Oil for frying METHOD:  Wash the colocasia leaves and remove the veins of the leaves. In a bowl add all ingredients and make paste. Apply the paste on one leaf and place another leaf over it, continue with other leaves. Now roll the leaves carefully and steam it for 20 minutes. When it cools cut the leaves into 1-2 cm thick. Fry it or temper them before serving.

Ingredients: Chicken -500g Shallots- 2 cups (crushed)  Kashmiri Red chilli powder- 5 to 6 tsp Coconut oil- 4tbsp Lime juice- 1 tbsp 2 strings curry leaves Salt to taste.  Method: Heat oil in a pan. Saute crushed shallots until golden brown. Add chilli powder and saute it for two minutes. Then add the chicken, salt and curry leaves, and mix well. Close pan until chicken is cooked and add lime juice. Saute it until the chicken is dark on the outside. Garnish and serve.