You will need
1. Mixed vegetables (comprising of carrot, beans, potatoes, cauliflower etc.)- 2 cups
2. Salt - to taste, 3. Green chillies (slit) - 6, 4. Big onions (sliced) - 2, 5. Cumin seeds ¼ tsp, 6. Poppy seeds-¼ tsp, 7. Ginger- 1" piece, 8. Pepper -¼ tsp, 9. Garlic - 4 cloves
10.Turmeric Powder- ¼ tsp, 11. Cardamom -3, 12. Cinnamon-1" piece, 13. Cloves-4,14. Oil ¼ cup, 15. Coconut milk- ¾ cup from ½ a coconut, 16. Coconut grated- 3 dsp,17. Curd- ¼ cup, 18. Lime juice-1 tsp
Method
1. Cook the vegetables with salt and keep aside.
2. Grind ingredients from 4 10 and keep aside.
3. Saute onions, green chillies and the spices in oil.
4. Add the ground ingredients and saute.
5. Add the vegetables and the coconut milk.
6. Grind the grated coconut and mix it with the curd and add it to the above.
7. Slimmer for a few minutes.
8. When done, add the lime juice.
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Vatteappam
Ingredients
1. 8¼ dsp sugar
2. ½ cup warm water
3. ½ tsp yeast
4. ½ cup semolina
5. 1½ cups water
6. ¼ kg fine rice flour
7. 1 cup coconut, grated and ground to a paste
8. ¾ cup coconut milk
9. Salt to taste
10. A few raisins
Method
1. Dissolve 1 tsp sugar in warm water and sprinkle yeast in it. Allow it to froth.
2. Cook semolina with water to make a gruel. Allow it cool.
3. Combine the flour, yeast and gruel to make a dough. Set aside to rise for 6 hours.
4. Add the ground coconut paste and dilute the dough with the coconut milk. Add salt and allow it to rise for six hours.
5. Pour into a 8” diametre greased mould. Place some raisins on top and steam in a pressure cooker without placing the weight. Cook for fifteen minutes. Cut into wedges and serve.
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Banana Chips
You will need:
1. ½ kg banana, not too mature
2. Coconut oil for frying
3. Salt to taste
Method:
1. Pare the bananas, wash and dry well.
2. Spice into thin, round sections of even thickness.
3. Deep fry the slices in hot oil till crisp.
4. Sprinkle a little salt water in the oil. Stir again so that the salt is evenly absorbed by the chips. When the spluttering subsides, remove the chips from the oil, place in a strainer and let the oil drain away.
5. When cool, store in airtight containers to keep fresh and crisp.
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Duck curry
You will need:
1. 1 kg duck
2. 2 dsp coriander powder
3. 2 tsp chilli powder
4. ¼ tsp turmeric powder
5. 2” cinnamon
6. 6 cloves
7. 4 cardamom pods
8. 1 tsp aniseed
9. 4 potatoes
10. ¼ cup refined vegetable oil
11. ½ cup onion, sliced long and thin
12. 2 tsp ginger, sliced long and thin
13. 8 garlic cloves
14. 6 green chillies, slit
15. 2 dsp vinegar
16. Salt to taste
17. 3 cups thin coconut milk
18. 1 cup thick coconut milk
For the Seasoning
1. 1 dsp refined vegetable oil
2. 1 tsp ghee
3. 1 tsp mustard seeds
4. 2 dsp button onions, sliced
5. A few curry leaves
Method:
1. Wash and clean the duck.
2. Cut the duck into 8 to 10 pieces.
3. Grind into a paste ingredients 2 to 8.
4. Peel and quarter the potatoes.
5. Heat the oil, add the sliced onion, ginger, garlic and green chillies and fry well to a golden brown.
6. Add the ground paste and saute.
7. Add meat, vinegar and salt.
8. Stir for 5 minutes to blend all the ingredients.
9. Stir in the thin coconut milk, cover the pan with a well-fitting lid and cook the duck.
10. When the duck is done, add the quartered potatoes.
11. After the duck and potatoes are cooked, add the thick coconut milk and remove from fire.
12. Heat the oil an ghee.
13. Splutter the mustard seeds and gently fry the sliced button onions and curry leaves.
14. Add this seasoning to the curry.
15. Serve hot.
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