Batter Fried Mushroom (Good for Bites)

1 Mushroom packet

Gram floor (kadala piti) ~ 5 table spoons (depending on the quantity)

Flour (paan piti) 1 tablespoons

pinch of salt to taste

curry leaves (Karapincha) chopped
chili pieces 1 teaspoon

water

oil for frying

Wash mushroom and squeeze the water out. Add some salt and keep aside

Take a bowl and add Gram flour, flour (paan piti), curry leaves, chili pieces and a pinch of salt and add a small quantity  of water and mix well to become a thick batter. Then add the mushroom  to it and mix with  the batter.  Leave it for several minutes.

In a frying pan add some oil and fry the mushroom. Add little  by little when frying so that it will not stick.

Serve when hot so that it will be crispy.

Chocolate Lava Cake

5 tbsp butter
50g dark chocolate (this is one standard chocolate bar)
2 extra large eggs
1 extra large egg yolk
3 tbsp sugar
3 tbsp flour
2 tsp cocoa powder
pinch of salt

Method

Melt the butter and chocolate together over a double-boiler (or microwave for a short time) and stir.

Whisk together the eggs and sugar until the mixture is light yellow in color and the sugar is dissolved (for About 3 minutes)

Stir the warm chocolate mixture into the egg mixture and whisk until combined.

Add flour, cocoa, and salt to the above mixure.an And mix for it to be combined for couple of minutes.

Spoon into 4 buttered 5-oz ramekins. Refrigerate for 30 minutes.

Preheat oven to 425 degrees F. Place ramekins in a baking dish and add water until it is halfway up the sides. Bake for 15 minutes. The cakes can be turn out, or served in the ramekins.

Note
ramekins - A small fireproof dish used for baking and serving individual portions

Cheese Roti

500g flour
1 tsp baking powder
1 tsp salt
Butter
warm water
Butter
cheese slices (or grated)


Method

Mix the flour, baking powder, salt with warm water well to make a smooth dough.

Make into small balls. Flatten two balls of dough into even size. On one flattened roti, place a slice of cheese or two, depending on the size of the roti.

Then place the other one on top of this and slowly roll down with a rolling pin. Put a little butter on a roti pan and then bake the roti in slow heat.

Batter Fried Hot Devilled Prawns

250g Prawns
2 big Onion (Cut into small pieces)
4 large Capsicum
4 spring Onions (Cut into medium pieces)
2 Tomatos ()
2 teaspoon Ginger
2 teaspoon Garlic
3 teaspoonHot Chilli Paste
1 tbsp chilli powder
2 tbsp sugar
2 tbsp oil
Oil for frying
salt & pepper to taste


For Batter

3 tbsp all purpose flour
3 tbsp corn flour
1/2 cups milk
1 eggs
salt

Method for batter
In medium bowl beat all the ingredients together, The batter should be thick. Dip the Prawns in the batter and fry till golden brown for 2 – 3 mints.

Method
In a wok add oil and add onions, ginger & garlic and cook for few minutes. Reduce heat add chilli paste and sugar stir & add remaining ingredients and stir fry, add fried prawns salt & pepper to taste and mix well, serve hot.

Chocolate Cake

200g flour
50g Chocolate Powder (Motha gives a better colour)
250g sugar
250g margarine (or butter)
5 eggs
1/4 cup of milk
2 teaspoons baking powder
1/4 teaspoon of Aappa Soda (Optional - to get a better color)
1 teaspoon Vanila essence


Sift together flour, baking powder,Aappa Soda and chocolate Powder.

Cream butter and sugar well. Then add eggs one by one and beat well until sugar desolves. (Using a beater).

Add Vanila Essence and mix well.

Add flour gradually in small quantities and mix well. Add Milk.

Bake at 180 degree C in a pre-heated oven for 25 – 35 minutes.

Butter Cake

250g flour
250g sugar
250g margarine (or butter)
5 eggs
1/4 cup of milk
2 teaspoons baking powder
1 teaspoon Vanila essence


Sift together flour, baking powder.

Cream butter and sugar well. Then add eggs one by one and beat well until sugar desolves. (Using a beater).

Add Vanila Essence and mix well.

Add flour gradually in small quantities and mix well. Add Milk.

Bake at 180 degree C in a pre-heated oven for 25 – 35 minutes.

Chocolate Biscuit Pudding

2-3 packets of Marie biscuits
Milk to soa buscuits
250g icing sugar
250g margarine
3 eggs (seperated)
50-100g cocoa
2 tablespoons brandy (Optional)
Chopped cashew nuts (Optional)


Soak the biscuits in some hot milk.

Mix margarine and icing sugar till fluffy using a hand mixture. Add the egg yolks, one at a time. Add the sifted cocoa powder (first add 50g, then more depending on color).

Beat the 3 egg whites till stiff and add to the chocolate mixture. Add the brandy.

Arrange the pudding with alternate layers of the chocolate mixture and biscuits.

Add chopped cashew nuts on top

Chill before serving.

Bacon and Egg Rolls

8 slices of white bread, crusts removed
100g margarine, melted
4 eggs boiled and mashed
4 rashers streaky bacon, finely chopped and fried
salt
freshly ground black pepper


Preheat oven to 180C or Gas Mark 4
Using a rolling pin, roll the slices of bread until thin. Brush one side of a slice of bread with a little melted margarine and spread on some of the egg and bacon.
Sprinkle with some salt and pepper to taste.
Roll up like a Swiss Roll and secure either end with a tooth pick, then cut in half.
Repeat for all 8 slices.
Place the rolls on a greased baking sheet, brush with the remaining margarine and bake in a preheated oven for 20-30 minutes, until crisp and golden brown.
Serve immediately.

Kurakkan Roti

250g of flour
250g of Kurakkan flour (If you want you can add more kurakkan flour and reduce normal flour - Then it Roti will be little hard)
1/2 a coconut scraped (If you can put a whole coconut it is tastier)
2 teaspoon salt
water
50g margerine/butter
1 egg (not a must)
1 teaspoon baking powder (not a must)

Optional
some curry leaves (Karapincha)
1-2 big onions
2 table spoons chilli pieces (grinded) - kaali miris
1 teaspoon pepper
3-4 green chillis (amu miris)


Put the scraped coconut into a larcge bowl and add flour, Kurakkan flour, salt, baking powder and mix for about a minute.
Then add butter and egg and mix. Then add water little by little and mix well until it makes a whole dough (This takes about 5 minutes)


Optional - to taste better
Chop the big onions and green chillis into small pieces.
Put a pan on heat and put about 2 table spoons of oil and then add the chopped items, pepper, clilli pieces, salt (to taste)and curry leaves on to it and fry for some time until it is brown.

Now pour this mixture into the dough and mix well


Make small balls out of the dough from hand and flat it on a plate or a board (make it thin using hand).
Tip - Make the plate and hands wet, so that the dough won't get stick to your hand or plate (No need to put oil)

Heat a nonstick pan or (Roti thatiya) and and add the roti on to it and burn both sides (for about 2-3 minutes)


Serve Kurakkan Roti with Lunu Miris (Chilli Paste) or with a curry.

Mango Curry (Amba Maaluwa)

500g Mango (raw)
4 tablespoons chili powder
2 teaspoons roasted curry powder
1/2 teaspoons turmeric powder
1 teaspoon mustard
sugar to taste (about 3-4 teaspoons)
curry leaves
1-2 cups coconut milk
salt


Cut the mango into smaller pieces (Do not remove the shell).

Put it into a saucepan (A clay pot is better), add some water, chili powder, turmeric powder, mustard, curry leaves, salt and cook for some time in high heat until the mango pieces become tender.

Then reduce heat and add coconut milk, roasted curry powder, sugar and cook for about another 20 minutes until a creamy gravy is formed (Mix the contents by a spoon regularly).

Sausage Rolls

250g flour
50g magarine
A pinch of salt
few sausages
1 beaten egg
water


Sift the flour and put into a bowl.Then add magarine and add water little by little and knead the dough well. Let dough stand a few minutes.

Fry the sausages.

Roll out pastry and cut them into pieces 2"x4". Place a sausage on it and roll up.

Brush with beaten egg and arrange on a baking tray.

Bake for about 12-15 minutes in 190C.

Breadfruit (Dhel) with Beef

1 Breadfruit (Dhel)
250g beef
4-5 leaves of Spinash leaves (optional)
4 teaspoons Chilli powder (or to taste)
2 teaspoons curry powder
1 cup coconut milk small amount
salt


Cut the breadfruit into mediam size pieces (1.5" X 2"). Also cut the beef into small pieces and wash well.

Put all the breadfruit and beef pieces into a saucepan and add some water, currypowder, chilli powder, salt and cook in medium heat, until the breadfruit pieces become tender.

Then and coconut milk and cook for another 5-6 minutes (Add more salt and chilli powder if required)

Finally add some Spinash leaves if required.

This is really good with Bread or Rice.

Naan

2 1/2 cups warm water
2 teaspoons dry yeast
6 cups all-purpose flour
1 tablespoon salt
6 teaspoons sugar (Optional)


Add water and yeast to a large bowl. Add 3-4 cups of the flour, a cup at a time. Stir, using a wooden spoon, in one direction for 1 minute. Add salt and sugar. Add remaining flour, a cup at a time, stirring after each addition. Stop adding flour after the dough is stiff (you might not want to use it all).

Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth and easy to handle for about 10 minutes. Shape the dough into a ball and put in a well-oiled bowl. Cover with a wet towel and let rise in a warm place until it gets doubled for about an hour.

Punch the dough and divide into 4 equal pieces. Flatten each piece into an 8 x 6 inch oval. Let rest for 10 minutes. Wet fingers with water and "dimple" the bread by pressing your fingertips into the dough and stretching the dough, and make them thin.

Put the bread to baking stone (You can use the Nonstic Pan or Roti Thatiya). Bake until bread is golden on top and brown and crusty on the bottom for about 4-5 minutes.

Naan can be served with a meat and/or gram curry.

Ulundu Wade

Ulundu (Ulundu ata)- 1 cup
Big Onion finely chopped-1 medium size
Green Chilli finely chopped-1 medium size
Curry leaves finely chopped-2 table spoons
Baking soda - 2 pinches
Salt to taste
Oil as required for frying


Soak Ulundu in water for 5 hours.Grind the soaked urad dhal into a fine paste i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.

Mix Onion, Green Chilli, Curry leaves and Salt together. Add the above mixture to the batter and mix well. Add baking soda to the batter and mix well.

Heat oil.

Dip your hands in water.Take the batter of the size of a small ball in your palm and pat it to form a circle.Dip your index finger in water and make a hole in the patted batter in the center.

Fry the patted batter in oil till golden brown on both sides.

Soft and puffy Vadas are tastes good with coconut sambol.


Tips:

To get soft, puffy Vadas the batter should be very fine without grains.

Add baking soda just before cooking. Do not mix baking soda with the batter and leave it for a long time before cooking.

While taking the batter in hand dip your palm in water so that after patting the batter, you can drop it in the oil. If the batter is watery it will not freely drop into the oil.

To check if the Vada is cooked fully wash the tip of a knife, pierce the vada and take it out. If no batter sticks on to the knife Vada is cooked or else more cooking is needed.

Patties

Makes 12-15 Patties

2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1/2 cup butter
5-6 Tbsp cold water (I prefer to use milk)

Meat and/or vegetable mixture for filling


Combine well the flour, baking powder, salt and sugar in a bowl.
Put the butter to the flour mixture (cut the butter into small pieces).
Add water a tablespoon at a time and mix well by hand and can be formed into a ball.

Flatten on the surface and roll out thinly.

Cut it into medium sized round shapes (You can use a saucer or a Patties cutter)

Put a small amount of mixture (Eg: Table spoon) on to the middle of the round shaped dough.

Pull one end or half of the dough over the other forming a half-circle shape.

Seal edges by pinching with a fork.

Repeat with the rest of the dough and fillings.

If you are using an oven
Arrange the Patties on a lightly greased tray and brush tops with egg wash (1 egg beaten with 1 tsp milk).
Bake in oven for 15 minutes @ 190 C. Remove and serve warm or cold.

If DeepFrying
You may also deep-fry the Patties instead of baking.

Meat and/or vegetable mixture
You can use fish/sardine or meat and add some vegetables, onions, salt, pepper, chili pieces etc. and cook for some time (Add sauces if required)

Pan Pizza (easy recipe)

Serves 4-5 ppl

750g Flour
1 sachet Yeast (instant)(or 3teaspoons)
Milk/Water (about 2-3 cups) (Milk would make the dough tastier)
3 teaspoons Salt
2 teaspoons Sugar (I used to add about 10 teaspoons of sugar)
100g margarine

Meat and/or vegetable mixture for topping


Mix all the ingredients and knead the dough well and leave aside to rise for 20 minutes. Later divide this into 08 balls and leave aside once again to rise (until the size gets doubled for about 40minutes)

Note that the dough tends to become sour if left out for too long, and should be refrigerated.

Roll out the dough with a rolling pin dusting some flour on the surface to avoid sticking to the rolling pin.

Take a baking tray, apply some oil and put the dough on top of it.
Spread tomato sauce (I like Chili and Tomato Sauce) on the bread and arrange all the meat and vegetables, topped with cheese.

(Cheese is not mandatory)

Put into a pre heated oven bake at 190 c for about 10-12 minutes.



Meat and/or vegetable mixture

You can use sausages or meat and add some vegetables, onions, capsicum etc. and cook for some time (Add sauces if required)

Crispy Meat (Baked)

(You can use either Beef or Pork)

1Kg Meat (Nuckle Meat is better- there should be less oil)
25g Garlic minced (Sudu luunu)
25g Onion minced (Luunu)
1 table spoons grinded mustard (ambarapu Aba )
2 teaspoons salt
1 teaspoons pepper
100ml corn oil / coconut oil
3 teaspoons Chili powder

Cut the meat into large pieces.

Mix all the above mentioned items, other than meat make a mixture.

Now mix the mixture with the meat, and rest for few hours (so that the taste will be absorbed by the meat)

Bake the meat for about 40 minutes 160C.

When serving if required cut the meat into smaller pieces.

Can serve with tomato/ chili source or with mash potato.

Mung ata Kiribath (Green Gram Milk Rice)

1Kg raw white or red rice
1 cup green grams (mung ata)
coconut milk of a half coconut (whole coconut is better)
Salt to taste.


Soak greengrams(mung ata) in water overnight (At least 4-6 hrs).Wash rice and greengrams and add them to a rice cooker.
Add water as we are cooking rice and add salt to taste.

When the rice is about to done add coconut milk and stir well. (Make sure the rice is boiled well)
Add more salt if required.

Cook for a few more minutes till the coconut milk is absorbed well.
When cooked, serve it to a flat dish or plate and flatten smoothly with a knife.
When it's getting cool cut it into diamond shapes.

Serve with lunu miris (chili paste) or with sugar

Ala Roti - Potatoe Roti

Serves 2 - 3 people

500g of flour
500g Boiled potatoes
2 teaspoon salt
water
100g margerine/butter
1 egg


Optional
some curry leaves (Karapincha)
1 big onions
1 teaspoon pepper
3-4 green chillis (amu miris)


Put the boiled potatoes into a large bowl mash them and add flour, salt, baking powder and mix for about a minute.
Then add butter and egg and mix. Then add water little by little and mix well until it makes a whole dough (This takes about 5 minutes)


Optional - to taste better
Chop the big onions and green chillis into small pieces.
Add the chopped items, pepper, salt (to taste) and curry leaves into the dough and mix well


Make small balls out of the dough from hand and flat it on a plate or a board (make it thin using hand).
Tip - Make the plate and hands wet, so that the dough won't get stick to your hand or plate (No need to put oil)

Heat a nonstick pan or (Roti thatiya) and and add the roti on to it and burn both sides (for about 2-3 minutes)

Serve Ala Roti with Lunu Misris (Chilli Paste) or with a curry.

Pol Rotti (Coconut Roti)

Serves 2 - 3 people

500g of flour
1/2 a coconut scraped (If you can put a whole coconut it is tastier)
2 teaspoon salt
water
50g margerine/butter
1 egg (not a must)
1 teaspoon baking powder (not a must)

Optional
some curry leaves (Karapincha)
1-2 big onions
2 table spoons chilli pieces (grinded) - kaali miris
1 teaspoon pepper
3-4 green chillis (amu miris)


Put the scraped coconut into a larcge bowl and add flour, salt, baking powder and mix for about a minute.
Then add butter and egg and mix. Then add water little by little and mix well until it makes a whole dough (This takes about 5 minutes)


Optional - to taste better
Chop the big onions and green chillis into small pieces.
Put a pan on heat and put about 2 table spoons of oil and then add the chopped items, pepper, clilli pieces, salt (to taste)and curry leaves on to it and fry for some time until it is brown.

Now pour this mixture into the dough and mix well


Make small balls out of the dough from hand and flat it on a plate or a board (make it thin using hand).
Tip - Make the plate and hands wet, so that the dough won't get stick to your hand or plate (No need to put oil)

Heat a nonstick pan or (Roti thatiya) and and add the roti on to it and burn both sides (for about 2-3 minutes)

Serve Pol Roti with Lunu Misris (Chilli Paste) or with a curry.