Ingredients:

Meal maker or soya chunks – 100 gms

Small onion – 20

Garlic – 5-10

Tomato – 1

Ginger – small piece

Coriander powder – 11/2 table spoon

Chilli powder – 1 table spoon

Turmeric powder – 1/2 tsp

Lime juice – 2 tsp

Salt – to taste

For seasoning:

Cardomom – 2

Cinnamom – 2 small pieces

Clove – 2

Brinji leaf – small piece

Curry leaf – little

Sombu or fennel seed – 1 tsp

To grind:

Coconut grated – 3 to 4 table spoons

Sombu – 1 tsp

Small jeera-1 teaspoon

Cashews – 10 ( or pottukadalai 1 table spoon)

Method:

1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.

2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.

3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.

4. Add coriander, chilli and turmeric powder and mix well in low fire.

5. Now add the meal maker pieces and mix well.

6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.

7. Keep grinded the items given in ‘to grind’ to a fine paste.

8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.

Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.

9. Add lemon juice at the end after turning off the stove.

Soya Gravy

This recipe was contributed by Sylvia. And thanks to her again for sharing with us yet another delicious recipe.

Ingredients:

Prawns – 200 gms

Oil – ½ cup

Onions (cut into small pieces) – 1 Big

Tomato (cut into small pieces) – 1 Big

Coriander Powder – 2 spoons

Turmeric Powder – ½ tspn

Chilli Powder – 1 tspn

Ginger garlic paste – 1 tspn

Pepper Powder – 2 tspn

Salt – To taste

Coconut Grated – 1 cup

Garnishing:

Coriander leaves

Method:

1. Fry onions & tomato pieces in oil.

2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.

3. Add prawns and fry for a while.

4. Add pepper powder and salt. Add enough water to cook prawns.

5. In a separate kadai, roast grated coconut, (half spoon oil can be added).

6. When it turns brown, add the cooked prawns and garnish with coriander leaves.

This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.

Ingredients:

Fish – 200 gms

Coconut Grated – ½ cup

Green Chilli – 2 small

Chilli Powder – ½ tspn

Turmeric Powder – ¼ tspn

Salt – To taste

Cocum – 1 small piece

Garnishing :

Curry Leaves & Coconut Oil – ½ tspn

Method:

1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.

2. Add fish, salt, Cocum and just enough water to Cook Fish

3. Garnish with coconut oil and curry leaves.

Ingredients:

Fresh Coconut scrapings – 2 cups

Sugar – 1 cup

Cardamom – a pinch

Method:

1. Melt the sugar in a thick bottomed vessel adding little water.

2. Add the cardamom to the sugar syrup and mix well.

3. Now add the coconut scrapings little by little and stir well.

4. As the mixture starts thickening, transfer it to a ghee greased plate and cut them to pieces immediately.

Note: If needed can add 2 tsp of ghee before transferring it to plate.

Coconut Burfi

Ingredients:

Besan/ gram flour – 1 cup

Sugar – 2 cups

Ghee – 2 cups

Method:

1. Prepare sugar syrup by adding little water in a thick bottomed wide vessel.

2. Once sugar melts, start adding the besan/ gram flour little by little with continuous stirring.

Note: Stir well continuously or else lumps will be formed.

3. After finishing the gram flour, start adding ghee little by little, allowing the flour to get cooked nicely.

4. The ghee will start blending with the mixture and the color will start changing. (Please do not stop stirring)

5. Once if ghee is completely absorbed by the mixture, take it spread it in a ghee greased plate and cut them the pieces.

Note: Please do not cook in high flame.

Mysorepak