Food World Recipes

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..

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: 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.

     Cooking Time: 15 Minutes                                                                             Vegetarian                                        Servings: 4 people Ingredients   S pinach – 1 bunch.   Paneer cubes-3/4 cup    Green chilli-1    Oil-2tbsp    Butter-1tbsp    Onion chopped-1 cup    Cumin seed-1/2 tsp.    Ginger garlic paste-1 tsp.    Lemon juice-1 tsp.    Fresh cream-2 tbsp.    Kasuri methi-1/2 tsp.    Salt to taste Prepar...

Ingredients Raw Rice – 1 cup Grated coconut – ½ cup Cooked rice – ¼ cup Coconut water – ¼ cup Water – add as required Salt to taste Method Soak the rice for 6 hours.  Grind the rice with coconut and cooked rice with enough water and make a smooth batter.  Pour the batter in a bowl. Add salt and more water to get a thin flowing watery consistency.  Pour a ¼ cup of batter into a tawa and swirl to evenly distribute batter into a circle. Cook the Neer Dosa till done.  You can eat your Neer Dosa with coconut milk, jam and many other curries. 

Preparation: 30 min Cook time:  20 min                                                         VEGETARIAN Cuisine : Indian INGREDIENTS: Cleaned and cut the tapioca- 500g Ginger garlic paste-1 tsp Lemon juice-1/2 tsp Yogurt-3 tbsp. Kashmiri chilly powder -1 ½ tsp Garam masala powder-1/4 tsp Turmeric powder-1/4 tsp Cumin seed powder-1/4 tsp Salt to taste PREPARATION: Cook the tapioca pieces with turmeric and salt. Strain the water, after that marinate the pieces with yoghurt, ginger garlic paste, chilly powder, cumin powder, garam masala and lime juice. Keep in the refrigerator at least one hour. Grill it in the oven at temp 200c for 20 to 30 minutes. Serve it with roti and mint chutney.

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 ...

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:30 minutes                                           Veg Cooking time:15 minutes                                                                                  INGREDIENTS: Bengal gram soaked and cooked-2 cups Yam chopped-1cup Raw plantain chopped-1 cup Coconut grated- 2 cups (1 cup for tempering) Ginger chopped -1tsp Garlic chopped-1tsp Green chillies-2 nos (slit) Coriander powder-1tbsp Turmeric powder-1/4 tsp Red chilli powder-2 tsp Pepper powder-1/4 tsp Curry leaves- 2 strings Dry chilly- 2 nos Mustard seeds-1/2 tsp Coconut oil -5tbsp Onion chopped-1 cup Cumin seeds-1/2 tsp salt to taste PREPARATION:   G...

Aaloo methi(potato and fenugreek leaves)stir fry Preparation time:          15 mts Cook time:  10 mts                                                                                            Veg INGREDIENTS: Potato-diced and cooked(1 big) Fenugreek leaves (Methi leaves) chopped-1 bunch Onion chopped-1/2 cup Coconut grated- 1cup Cumin seeds-1/4 tsp Turmeric powder-1/4 tsp Mustard seeds-1/4 tsp Green chillies -2 nos(slit) Dry chilli-1(optional) Curry leaves-1 string Sunflower oil-2tbsp Salt to taste PREPARATION: Heat oil in a deep pan add mustard when it splutters add, dry chilli, cumin seeds, curry leaves, chopped onio...

Potato Fry Preparation time:    3 mjn                                        TYPE: veg Cook time: 5 min INGREDIENTS: Potato- 1big size (unpeeled)slice into thin round slices Turmeric powder-1/4 tsp Chilly powder-1/2 tsp Chicken masala powder -1/2 tsp Amchur powder or lime juice-1/2 tsp Water- 1 tbsp . Olive oil -3 tbsp. Oregano or thyme or saunf(optional)-1/4 tsp Salt to taste PREPARATION Cook the sliced potatoes with salt and water. Drain water, marinate with turmeric powder, red chilly powder, chicken masala powder,  1 tbsp  water, salt, amchur powder, oregano for 5 minutes. Heat oil in a pan and shallow fry the potato slices. Potato fry...

Drumstick Leaves Stir Fry Preparation time:         15 minutes                               TYPE : Veg Cook time: 7 minutes INGREDIENTS: 4 cups drumstick leaves (wash and then chopped) 1 cup coconut grated ¼ tsp. cumin seeds 1tsp. red chilly powder ¼ tsp. turmeric powder 4 nos shallots chopped ¼ tsp. mustard 1 string curry leaves 2 tbsp coconut oil or veg oil Salt to taste ½ tsp. lime juice (optional) PREPARATION Heat oil in a pan and add mustard. When it crackles add cumin seeds, curry leaves, chopped shallots, turmeric powder and sauté well. Then add chopped drumstick leaves, red chilly powder, grated coconut, and salt. Cook on a low flame. When it’s c...

French Fries Preparation time:20  mts                                                         TYPE veg Cook time: 10 mts INGREDIENTS: 1 big size Potato Salt to taste Oil for deep frying PREPARATION 1.     Peel the potatoes. Cut them into one cm thick slices and cut into finger sized pieces. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add salt and boil till half done. Drain and cool the potatoes in the refrigerator. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Keep them in freezer for 15 min. Then deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper. Add salt only after removin...

Lemon Pickle Preparation time:  30 min              Vegetarian INGREDIENTS: Lemon - ½ Kg Sesame oil - 1cup Ginger garlic paste - 2tbsp. Red Chilli powder (Kashmiri) -1tbsp. ¼ tsp. Turmeric powder 1tsp. Mustard Green chilli - 3nos (chopped) Vinegar - ½ cup ¼ tsp. Asafoetida ½ tsp. Sugar Fenugreek - ¼ tsp. Curry leaves - few Salt - to taste PREPARATION 1.       Steam lime for 15 minutes. Wipe them with a dry cloth. Cut them into small pieces, mix with salt and keep this for a day. Next day heat oil in a pan and splatter mustard. Add ginger garlic paste, turmeric, curry leaves, green chilli and sauté for five minutes. Add salt, fenugreek and asafoetida. Then mix well. Remove from fire add red chilli powder, sliced lime, sugar and vinegar. Mix well, cool and store in an airtight bottle ...

Pineapple Pudding Preparation time: 30minutes              Dessert Cook time: 30 minutes INGREDIENT 2 cups pineapple chopped 4 tbsp condensed milk 1ltr milk 8 tbsp. sugar 10 gm china grass 1½ cups water ¼ tsp pineapple essence 1 tbs custard powder For garnishing 2 tbsp crushed caramelised cashew nuts  PREPARATION Cook the chopped pineapple with 2 tbsp sugar on low flame. Remove from fire.  Soak china grass in 1 ½ cups water and keep a side.  In a pan boil milk then add condensed milk, remaining sugar, custard powder (mixed with a little cold milk), pineapple essence, pineapple syrup(juice you get while cooking chopped pineapple) and mix well. Remove from fire.  Boil soaked china grass and when it completely dissolves add to the custard m...