Food World Recipes

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: 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:  Tender coconut flesh – 1 cup  Tender coconut water-1/2 cup  Chilled milk-1 cup  Milk powder-2tsp  Powdered sugar-3-4 tbsp.  Vanilla essence-1/2 tsp. PREPARATION Blend all the ingredients together and serve it chilled. Enjoy. 

Preparation time: I hr. 30 min                                                                              Cooking Time :30 min                                                                                        Cuisine: Indian INGREDIENTS Wheat flour-2 cups Banana (small) mashed- 3 nos Jiggery syrup-1/2 cup Baking soda- ¼ tsp Salt –a pinch Cardamom powder-1/4 tsp Ghee-1tbsp  Peanuts-1tbsp  Coconut pieces-1tbsp Oil for frying PREPARATION Fry peanuts and coconuts in ghee and keep it aside. In a bowl, add all the above ingredients ...

         Preparation time:  30 min                                                 TYPE: veg          Cook time:  20 min         INGREDIENTS:          Raw Banana -  (remove the outer skin) --5 nos.          (Cut each of these halves into thin strips) .           Turmeric powder: 1/4 tsp.            Salt to taste           Water-3 tbsp.           Oil for deep frying         PREPARATION:          In a bowl, mix turmeric powder, salt and water. Keep it aside. Heat the oil in a deep   ...

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, ...

INGREDIENTS: Jack fruit (grounded)- 2 1/2 cups Jaggery syrup -1 cup Sugar-4tb sp Cardamom powder-1/4 tsp Roasted cashewnut pieces -4tbsp PREPARATION: In a deep bottom pan add grounded jack fruit and sugar.stir well for 1 minute,then add jaggery syrup,stir well until it become thick consistency,add ghee,cashew nuts. When the halwa starts to leave the side of a pan,add cardamom powder. Switch off the flame,spread it on a greased pan and allow to cool for 15mts.

Preparation time: 10 min Cook time:   10 min                                                            VEGETARIAN Cuisine : Indian INGREDIENTS: Banana blossom flower – 1 no onion – 1(chopped) Green chillies – 3 nos (slit) Curry leaves – 2 strings Dried red chilly – 1 no Coconut oil – 3 tbsp. Mustard – ½ tsp. Tumeric powder – ¼ tsp. Red chilly powder – 1 tsp. Grated coconut – 1 cup Cumin seeds – ¼ tsp. Salt to taste METHOD Slice the banana blossom flower into small pieces and wash it with turmeric water (1 tsp. turmeric powder). Drain it well. Then put it into a chopper and chop it nicely. Heat oil in a pan then add mustard, after it pops up then add dry chilly, curry leaves, chopped onion, green chilly and sauté well. Then add the chopped banana flower. Add turmeric powder, red ...

Ingredients: Pearl  spot fish ( Karimeen )-3 nos Shallots crushed-2 cups Tomato -2 nos (chopped) Ginger garlic paste-1 tsp Curry leaves-2 strings Chilly powder-1 tsp Turmeric powder- ¼tsp Coriander powder-1 tsp Pepper powder-1/4 tsp Mustard-1/2 tsp(optional) Coconut oil-4 tbsp Coconut milk- 6 tbs Salt to taste Banana leaves-3 nos For the marination: Red chilly powder-2 tsp Turmeric powder - ¼ tsp S alt to taste Method: Marinate the fish with above ingredients. In a pan pour oil and shallow fry the fish and keep it aside.  In the remaining oil saute crushed onion till light brown in color, and then add ginger garlic paste, red chilly powder, turmeric powder, coriander powder,pepper powder, chopped tomatoes,salt , curry leaves and coconut milk. Sauté well until cooked.  Divide the masala into six portions. Heat the banana leaf gently and make it soft. Keep the sautéed Ma...

Preparation time:  2 mts                                               Veg  Cooking Time: 2 mts INGREDIENTS: Rice powder – 1cup Water – ½ cup Salt to taste Grated coconut – 4 tbsp Coconut shell – 1 big (with hole at bottom) Glass tumbler – 1 medium size (do not use metal tumbler) Plantain leaf – 1 small size (to place on top of coconut shell) Plantain leaf (small piece) or curry leaves- 3 nos PREPARATION: In a bowl, mix rice powder, salt, grated coconut (1 tbsp) and water. Fill half the glass tumbler with water. Let the curry leaves float on the water. You can add small piece of plantain leaf instead of curry leaves. This is just to avoid water popping up when boiling. Spread 1 tbsp grated coconut to cover ...

Preparation time:  3 0 mjn                                                  TYPE: veg Cook time: 20 min INGREDIENTS: Raw Jack fruit - (remove the outer skin, clean it and take only its edible parts). --10 nos. (Remove the seeds from each jack fruits and divide the soft flesh part into two halves. Cut each of these halves into thin strips) . Turmeric powder: 1/4 tsp. Salt to taste Water-3 tbsp. Oil for deep frying Curry powder/ Chicken masala PREPARATION: In a bowl, mix turmeric powder, salt and water. Keep it a side. Heat the oil in a deep pan and add the strips of jack fruit (little). While frying, add the prepared mixture (1/4 tsp.), and fry them again until the chips become golden brown and crispy. Put them in a bowl and sprinkle some Curry powder/ Chicken ...

Preparation time:  15 mts                  Veg  Cooking Time: 20 mts Ingredients: Tapioca - 500 gm (peel the skin, cut and slit into thin strips) Gram flour-3/4 cup Kashmiri chilly powder-2tsp Ginger chopped-1tsp Green chilly chopped-1tsp Rice powder-1tsp Cornflour-1tsp Turmeric powder-1/4 tsp Fennel seed-1/4 tsp Curry leaves finely chopped-1 string Salt to taste Oil for deep frying Preparation: Half cook the tapioca with little salt. Make a batter with gram flour, turmeric powder, chilly powder, rice powder, corn flour and salt. Then add the fennel seeds, ginger, green chilly and curry leaves . Mix well. Dip the half cooked tapioca strips in to the batter and then deep fry.   Kozhikkal is ready to serve.

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.

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                                              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...

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.

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.