Sweet Dishes

Pal Ada

Ingredients

Ada - 250 gm
Milk - 2 Litres
Water - 3 cups
Sugar - 1 cup
Condensed Milk - 1 tin
Butter - 150 gm

Method

Boil 5 cups of water. When it boils add the Ada to it and boil it.

Drain this and wash the ada in cold water.

In another pan add 3 cups of water to 2 liter of Milk. Boil this on a medium flame. When all the water evaporates and it reduces to 2 liters add the Ada and Sugar.Keep stirring and when it turns slightly golden color add the condensed Milk and boil. Next, add Butter.

The Payasam is now ready.

Parippu Payasam

Ingredients

Moong Dal - kilo
Grated Coconut - 1 full coconut
Jaggery - kilo
Ghee - 4 tbsp
Cashew Nuts - 2 tbsp (fried)
Coconut Pieces - 2 tbsp (fried)
Resins - 1 tsp
Cardamom Powder - tsp

Method

In a hot frying pan fry the Moong Dal for 10 mins. till slightly brown.

Next, wash the Dal and boil it.

Put the Jaggery in a pan and add cup water. Melt the Jaggery and drain the mixture to remove the impurities from it by draining. Squeeze Milk from the grated Coconut to get 1st Milk around 1cup.

Add water to the squeezed grated Coconut and mix it in a mixer. Drain this to obtain 2nd Milk around 3-4 cups.

In pan pour Ghee, boiled Dal and the melted Jaggery and mix till it is completely free of water and dry.Add half of the 2nd Coconut Milk to this and mix well. When it reduces to half add the remaining 2nd Coconut Milk.

Mix this very well. When it becomes thick lower the flame and adds the 1st Coconut Milk. When it starts to boil remove from flame.

Add Cardamom powder, fried Cashew Nuts and Coconut pieces and serve hot.

Finger-licking delights

Duck Curry Ingredients 1.Duck - 2kg (Duck comes in heavy wgts.) 2.coriander powder - 2 & 1/2 tbsp 3.red chilly powder - 1 & 1/2 tbsp 4.black pepper - 1tsp 5.ginger paste - 1 & 1/2tbsp 6.garlic paste - 1/2 tsp 7.garam masala -1 tbsp 8.turmeric powder -1tsp 9.curry path - 2 big stems 10.salt - To taste 11.onion - 6 medium, cut into thin slices 12.coriander leaves - to garnish 13.coconut oil - 1/2 cup (important, to get the nadan taste.) 14.potato - 2 medium (cut into wedges or round slices & fried) Preparation Skin the duck, and make sure there is no much fat left, on the duck. Cut the duck into medium pieces, and wash and soak them in a generous amount of salt and turmeric powder. Keep it for while until you saut the masala. Heat a pressure cooker; pour about cup coconut oil, put onion, saut them until slightly brown in colour. Lower the heat; add the ginger garlic paste and peppercorn whole or crushed and saut. Make a paste of the coriander powder, chilly powder, garam masala and salt & add them to the onion mixture. Saut them until the oil separates. Now wash the meat in water and squeeze out the excess water or strain it for 5 minutes. Add the meat to the masala and put on low fire until the water begins to separate. This should take about 10 minutes. Once all the water cooks out it should be enough to cook the meat, if not add about 1 to 1 cup of hot water and pressure cook until you hear about 3 to 4 whistle, on high heat, lower the fire and keep it for another 10 minutes. If you are making in an open vessel, its important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender. Make sure that you leave enough gravy. Garnish with coriander leaves and fried potato wedges.

Duck Roast

Ingredients 1.Duck - 2kg 2.coriander powder - 21/2 tbsp 3.red chilly powder - 11/2 tbsp 4.black pepper - 1tsp 5.ginger (cut into this slices) -2 tbsp (2 inches) 6.whole red chilly - 10 7.garam masala -1 tbsp 8.turmeric powder -1tsp 9.curry patha - 2 big stems 10.salt - to taste 11.onion - 4 medium, cut into thin slices Preparation Skin and cut the duck wash and sock them in salt and turmeric and keep aside for a while, until you saut the masala. Pour coconut oil and put the peppercorn whole and add the onion slices, saut them until it becomes transparent. Off heat, add the coriander powder, chilly powder, garam masala turmeric powder and salt.Keep back on low heat and saut the ingredients until the oil begin to separate. Crush the whole red chilly to flakes add them to the masala. Add curry patha also here. Add the meat and lower the heat, cover and cook until the water separates. Pour about 1 cup of hot water, if necessary, cover and cook until all the water, disappears. Uncover an cook for another 10 minutes if there is any water left. On a flat frying pan pour cup of coconut oil and fry the meat until brown in colour and all the extra water disappear, or until the meat is almost dry. Garnish with fried potato wedges.

Karimeen Pollichathu

Ingredients

1: Pearl Spot Fish
3-4: Chopped Curry Leaves
2: Red Chillies
3-4: Chopped Shallots
1/4 tsp: Turmeric Powder
1 tbsp: Lime Juice
1 tsp: Chopped green chillies
1: Banana Leaf
1/2 tsp: Chopped Ginger
1: Thin banana stem
1/2 tsp: Chopped garlic
1 tbsp: Coconut Oil
Salt to taste.

Preparation

Grind red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse paste.

After cleaning the fish, apply a thick layer of the paste on the inside and on the outside. Wrap the fish in a banana leaf and tie it with the banana stem. Heat oil in a pan and place the wrapped fish in it.

Cook on each side for 5-6 minutes. Serve hot with rice.

Spicy sauted Lamb with fresh coconut

Ingredients 3 Tbsp. Meat Masala 2 lbs. (900 gms.) cubed lamb 2 cups chopped onion 2 Tbsp. vegetable or corn oil 1 Tbsp. finely chopped ginger 1 Tbsp. minced garlic 1/2 cup thin 1/2 inch slices fresh coconut (or 1/4 cup dried unsweetened coconut flakes) 1 Tbsp. chopped coriander (cilantro) leaves (optional). Tips To make a spice rub for grilling 1 lb. meat, mix 1 Tbsp. Meat Masala, 1/2 tsp. salt and 1/2 tsp. garlic powder. For a spicier curry, increase the amount of the masala or add 1 or 2 chopped fresh green cayenne or serrano chilies to pan along with spice paste in step 3. Preparation In a small bowl mix together 2 Tbsp. Meat Masala and 2 Tbsp. water and set aside. In a medium pan or pot combine lamb or mutton, 1 tsp. salt, 2 cups water, 1 cup onion and 1 Tbsp. Meat Masala and bring to boil. Simmer mixture, covered, 20 to 25 mins., or until meat is tender. In a skillet or medium pan (non-stick is ideal) heat oil over moderate heat and saute remaining 1 cup onion, stirring, until soft and lightly browned, about 4 mins. Add ginger and garlic and saute, stirring, 2 mins. Add spice paste and saute, stirring, until liquid has evaporated, about 2 mins. Add coconut and lamb or mutton and saute, stirring, until liquid has evaporated, about 5 mins. Add salt to taste. Transfer to a serving dish and garnish with coriander leaves. Serve hot as an appetizer, or as a main dish with salads, rice (steamed or pilaf), Indian bread such as naan or chappathi, pita bread or any other bread, or boiled yucca.

Malabar Mutton Biriyani

Ingredients

Mutton - 1 kg
Basmathi rice - 1 kg
Onion - 500 g
Garlic - 50 g
Ginger - 50 g
Green chilli - 100 g
Coriander powder - 3 tsp
Turmeric powder - 1 tsp
Red chilli powder - half tsp
Tomato -300 g
Poppy seeds - 2 tsp
Fresh coconut - half cup
Coriander leaves - 1 small bunch
Mint leaves - 1 small bunch
Curd - as required
Limejuice - 4 tbsp
Ghee - 200 g
Oil - as required
Cashew nuts - 500 g
Raisins - 50 g
Garam masala powder - 2 tsp
Salt - to taste

Preparation

For Garam Masala - Cinnamon (2 pieces), Cardamom (3-4 "), Cloves(3-4 "), Nutmeg (quarter), Aniseed (half tsp), Cumin seed (half tsp), Mace (2 strands)

1. Cut and clean mutton in big pieces.

2. Slice the muttons; grind green chillies, ginger and garlic.

3. Grind poppy seeds and fresh coconut and keep aside.

4. Chop coriander leaves and mint leaves.

5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry.

6. Add ginger, garlic and green chillies and fry for 2-3 minutes

7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time.

8. Add mutton and fry for a few minutes and add curd and salt.

Special Christmas Cakes

Ingredients

Raisins 2-1/4 lb.
Currants 1 lb.
Dates, stoned and chopped 6 oz.
Prunes (4 oz.)Cooked, stoned and chopped.
Almond flakes 8 oz.
Butter 14 oz.
Raw brown sugar 14 oz.
Eggs 8
Grated rind of 1 lemon and 1 orange
Molasses 1 tablespoon
Flour 1 lb.
Salt 1 teaspoon
1 teaspoon each of : ground nutmeg, allspice, cinnamon & ginger
Sherry 5 tablespoons

Preparation

Grease and line a 10 inch round cake tin with a double thickness of greaseproof paper. Wrap a double layer thickness of brown paper around the outside of the tin and secure with string. Make sure the paper is twice as high as the depth of the cake pan.Combine the raisins, currants, dates, prunes and almonds in a large bowl. Cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Stir in the lemon and or the black treacle. If the mixture looks like it is starting to curdle stir in a little flour. Mix together the flour, salt and spices. Fold the flour mixture and the fruit mixture into the batter mixture a little at a time alternating between the flour and fruit mixtures. Stir in the sherry and ensure everything is well blended.

Traditionally all the members of the family take turns in stirring the cake and each makes a wish while doing so.

Put the mixture into the cake tin being careful not to create any air holes and remembering to smooth the top surface before placing the cake in the oven.

Bake in the oven at 300F for 1 hour and then reduce the heat to 275F and cook for a further 4 hours. If the top starts to overbrown then cover with greaseproof paper.

When you remove the cake from the oven leave it in the cake tin and allow to cool overnight - the cake can stay warm for up to 24 hrs. When cool remove from the tin and wrap in a double layer of aluminium foil until it is decorated. Occasionally unwrapping and treating with sherry or an alcohol of your choosing can ensure a moist flavourful cake but be careful not to overdo this and create a soggy cake! The cake will improve with keeping.

Decoration

The traditional method of decorating a Christmas cake is with almond paste or marzipan and icing. You will need about 2 lb of marzipan to cover the cake.

Place the cake on the cake plate on which it will be presented.

Roll the marzipan out as thinly as possible and cover the top and sides of the cake. A thin layer of strawberry jam spread over the cake will help to 'glue' the marzipan to the cake.

To make the Royal Icing sift 12 oz. of icing sugar (confectioner's sugar for Americans) into a bowl. Beat two egg whites then fold them into the sugar. Add 3 tablespoons of lemon juice. Brush the marzipan with a little egg white to help the icing stick to the cake then add the icing in a thin layer. The icing can be thickened if necessary with additional icing sugar.

A flat metal spatulla dipped in hot water will help to spread the icing but in general best results are obtained if the icing is 'worked' as little as possible.

Chocolate Cake

Ingredients

1) 1 cup margarine, softened
2) 2 cups sugar
3) 3 eggs
4) 1 teaspoon each vanilla and salt
5) 2 teaspoons baking soda
6) 1/2 cup unsweetened cocoa
7) 2 1/2 cups flour
8) 2 cups buttermilk or sour milk

Preparation

1. In a big bowl put the softened margarine (you can soften it in the microwave if you like) and the sugar into a large mixing bowl.

2. Using electric beaters, beat them together until they are light and fluffy.

3. Add the eggs. Beat the eggs in, all at once. Continue beating the mixture until it is satiny smooth and emulsified.

4. Add the salt, vanilla, baking soda and cocoa. Beat again, until the cocoa is well mixed into the batter, making it chocolaty and fragrant.

5. Then put the flour and the buttermilk or sour milk into the bowl.

6. If you only have fresh milk, you can sour it with a little vinegar. Probably a tablespoon would be enough. Do it like this, put a tablespoon of vinegar into a two cup measure. Add enough milk to reach the two cup line. Allow the milk to set for a few moments, until you see it curdle.

7. Now the milk is ready to use.

8. Beat the flour and milk into the batter for about two full minutes, getting out all of the lumps.

9. Turn the batter into a well oiled 9" by 13" rectangular pan, or two 9" round pans, or three 8" round pans.

10. Bake the cake at 350 degrees F for 50 minutes in the large pan, and 35 to 40 minutes in the smaller pans. When the edges pull away from the sides of the pan, and the center springs back when you touch it gently, it is done.

11. Remove from the oven and allow cooling for a long time. When the cake is all the way cool, you can frost using any of our frosting types- vanilla or chocolate

Fruit Cake

Ingredients

1) 3 cups of dry fruit (choose from raisins, dates, dry apricots, dry pineapple, dry apples, whatever you have available)
2) 3 cups of chopped nuts (choose from walnuts, almonds, pecans, whatever is most abundant to you)
3) 2 pounds mixed candied fruit for fruit cake (this is the cheapest way to buy fruit for fruit cake, in the large 2 pound tub, all mixed together)
4) 1 cup margarine (2 sticks)
5) 1 cup sugar
6) 1 cup brown sugar
7) 4 medium eggs
8) 1 cup fruit juice (or the syrup from canned fruit or even kool-aid)
9) 1 teaspoon baking powder
10) 1 teaspoon cinnamon
11) 1/2 teaspoon allspice
12) 3/4 teaspoon salt
13) 3 cups flour

Preparation

1. First measure and prepare all of the fruit.

2. The regular dry fruit must be soaked first.

3. Put your raisins and whatever other dry fruit you are using, into a bowl.

4. Cover them with hot tap water and set aside. This keeps the fruit moist while it bakes. Do not omit this step to save time. Attempting to use the raisins without soaking first, they do not turn out good at all. So always soak the regular dry fruit before using it. The candied fruit does not need soaking.

5. Chop up your nuts, use any kind you like.

6. Then in a very big bowl combine the margarine, brown sugar, white sugar and eggs. Mix it all up very well.

7. Add the fruit juice or syrup. Mix again, until it is nice and smooth.

8. Now measure in the baking powder, spices and salt.

9. Add the flour, and stir it up really good. The batter will be quite thick. Be careful as you stir, to get all of the corners of the bowl, so everything is mixed in nicely.

10. Next dump in the nuts and the candied fruit. Get the regular dry fruit, which is soaking, and drain it very well.

11. Add the drained fruit to the batter along with the nuts and candied fruit.

12. A big wooden spoon works best for this task. Stir and stir some more. Get all of the fruit and nuts evenly distributed throughout the batter.

13. Now generously grease four 8" by 4" loaf pans with solid shortening because it makes the finished cake easier to remove. Turn the batter into the four loaf pans, filling them equally full.

14. Spread the batter to the corners of the pan, because it is so thick it will not run there by itself, like regular cake batter.

15. Bake the loaves at 275 degrees F for 2 1/2 hours. When you stick a butter knife into the center of one of the cakes, it should come out clean.

16. The cakes will rise a little bit, but not too much. Allow the cakes to cool completely before trying to remove them from the pans. This is important.

17. If you try to remove them while they are still hot, they will not come out as whole cakes. Instead they will come out as hot fruit cake crumbs.

18. After they have been removed, double wrap them, first in plastic wrap and then in tin foil. These freeze very well. They make excellent gifts to folks who like fruit cake.

Vanilla Frosting 1) 1/4 cup soft or melted margarine 2) Good dash salt 3) 1 teaspoon vanilla 4) 2 tablespoons milk 5) 2 cups powdered sugar 1. In a medium sized bowl, combine all of the ingredients. 2. Mix and mix until all is smooth. 3. Your Vanilla frosting is ready for decorating your cake!!!

Chocolate frosting

1) 1/2 cup margarine (1 stick)
2) 1/2 cup unsweetened cocoa
3) 1 teaspoon vanilla
4) 4 or 5 tablespoons milk
5) 4 cups powdered sugar
6) Good dash salt

1. Soften or melt the margarine first. You can melt it in the microwave that being the easiest way.

2. Add the cocoa, vanilla, and 4 tablespoons milk.

3. Using electric beaters or a whisk, beat these ingredients together until they are good and smooth.

4. Add the powdered sugar, about a cup at a time, and continue beating the frosting.

5. After you have added all four cups of powdered sugar, you may need a little more milk to give the frosting spreading consistency. If you think you need more milk, add it a teaspoon at a time. If too much milk is added, you will end up with runny frosting. Fix this by adding more unsweetened cocoa, or more powdered sugar, or both.

6. If desired you may replace the milk with strong coffee and end up with a very tasty grown up mocha flavor.

7. Your Chocolate frosting is ready to decorate your cake now!!!