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.