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This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.
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
Curry Leaves & Coconut Oil – ½ tspn
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.
Fresh Coconut scrapings – 2 cups
Sugar – 1 cup
Cardamom – a pinch
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.
Besan/ gram flour – 1 cup
Sugar – 2 cups
Ghee – 2 cups
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.
Garlic – 1 kg
Gingelly oil – 500 ml
Lime fruits – 30 nos
coriander seeds – 30 gms
Fenugreek – 10 gms
Jeera – 10 gms
Asafoetida – a pinch
Red chilli powder – 100 gms
Salt powder – 100 gms
Powdered jaggery – 100 gms
Turmeric powder – 10 gms
Mustard – 10 gms
1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
2. Grind them to a fine powder and our Masala Powder is ready.
3. Cut the lime fruits, extract the juice, filter and keep it.
4. Add a pinch of salt to this so that it may not turn bitter.
5. Heat the gingelly oil in a thick bottomed pan and add mustard.
6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.
7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
9. Allow it to cool and store in bottles.
Poondu Oorugai or Garlic pickle
Tasty home made garlic pickle is ready.
Grape gelly – 1/4 cup
Finely chopped pineapple – 1/2 cup
Water – 2 cup
Powdered sugar – 1 cup
Fresh Cream – 2 cup
Orange essence – few drops
Chilled milk – 1/4 cup
1. Boil the water, add the grape jelly and allow it to boil.
2. Finely beat till it lathers.
3. To the fresh cream add the chilled milk and slowly add the sugar and mix well.
4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essence and refrigerate.