F's Place: Muslim Delicacies

Muslim Delicacies

“a selection of recipes of the Muslim community of Ceylon”

A Culinary feast of the Muslims of Ceylon

SAVORY

Achar (Pickle)

Ingredients:

500 gm Red Onions

100 gm Bombay Onions

100 gm Capsicum

200 gm Dates

10 Green Chillies

4 tbsp Chillie Powder

2 tbsp Mustard Seed

1 tbsp Ginger

1 tbsp Garlic

¾ Bottle Vinegar

3 tbsp Sugar

A few pieces of dried lemon/mango

Salt to taste

Method:

Clean and wash Capsicum, Onions and Green Chillie. Cut the Capsicum into one inch pieces and the Bombay Onions into large wedges. Grind the Mustard Seed, Ginger & Garlic into a paste with a little Vinegar and mix all the ground ingredients with the balance Vinegar, Chillie Powder, Salt & Sugar. Lace the Red Onions, Bombay Onions, Capsicum and Green Chillie in a clay pot and pour the Vinegar mix on to it. Stome the dates, smash them up a little and add them to the mix together with the dried lemon/mango. Best after 24 hours.

Adukku Rotti (Layered Pancake Pie)

Ingredients:

Pastry:

250 g - plain flour

120 g - Butter

2 - Egg yolks

2 to 3 tbsp - iced water

Pancake:

125 g - plain flour

1 - Egg

300 ml - Milk

15 g - melted Butter

Filling:

300 g - boneless lamb

1 - onion, chopped

1/2 - tomato, chopped

1 tsp - Ginger Garlic paste

1 tsp - chilli powder

1/2 tsp - coriander powder

1 tsp - pepper powder

1 small piece - Cinnamon stick

1 - Cardamom

1/2 cup - Coconut Milk

Salt - as required

2 to 3 tbsp - red pepper and yellow pepper, chopped(optional)

1/2 tbsp - oil

Method:

Pastry:

First prepare the pastry, as it requires some chilling.

Rub the butter and flour together, until it resembles like bread crumbs.

Stir in the egg yolks and mix together.

Add just enough water, to bring the dough together (don't add too much water as the dough might be too wet). Shape it into a dough, tightly wrap it in a cling film and chill in the refrigerator.

Filling:

Heat the oil in a pan. Add the whole spices, onions and ginger garlic paste.

Saute, until the onion is slightly brown in colour.

Add the tomato and cook till the tomato gets mashed well.

Add the spice powder and stir well.

The gravy might look dry, so add about 3 tbsp of water.

Add, the finely chopped lamb pieces and stir well.

Add coconut milk and salt.

Cook, until the lamb is fully cooked and soft.

Switch off the flame and keep it separately.

Pancake:

Mix all the ingredients in a pan and make it into a smooth batter.

Heat a non-stick pan and make about 20 cm diameter pancakes (this recipe makes about 6 to 7 pancakes).

Adukku Roti:

Take the pastry dough out from the refrigerator and leave it outside for 15 minutes.

Preheat the oven to 180 degree Celsius. Grease a 20 cm loose bottom cake tin.

Divide the pastry into two and roll out the dough into a circle, in between two baking papers.

Take one circle of the pastry and place it inside the tin such that it fits the bottom and sides of the tin.

Place a pancake at the bottom of the pastry, then spread the curry on top of the pancake and sprinkle some chopped peppers.

Repeat this as layers (you might get 3 to 4 layers).

The final layer should be a pastry again.

Top it up with the other pastry circle.

Seal and trim the edges.

Take a knife and make slashes on top of the pastry.

Brush it on top with milk or beaten egg white for glaze.

Bake it in the preheated oven, for 45 minutes, then increase the oven temperature to 200 degree Celsius and bake it for another 30 to 40 minutes, or until the crust looks golden brown in colour.

Take it out from the oven and leave it in the tin for 5 minutes.

Then gently take it out from the tin and carefully slide it over the serving plate.

The sauce from the filling will serve as gravy, so you don't have to make any separate gravy.

Serve slices of pie with fresh salad.

Recipe courtesy: Taste of Pearl City

Baabath (Tripe) Curry (Malay delicacy)

1 kg honeycomb tripe

8 large dried red chillies

2 teaspoons ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon fenugreek seeds

1/2 teaspoon ginger powder

8 curry leaves

1 stem lemongrass

1 rampa leaf (pandan)

8 whole cardamom pods

4 whole cloves

1 small cinnamon stick

2 onions, finely chopped

4 garlic cloves, finely chopped

1 1/2 teaspoons fresh ginger, finely grated

500ml thin coconut milk

1 1/2 teaspoons salt

250ml thick coconut milk

2 tablespoons lemon juice

Method:

Wash the tripe well and cut into 5 cm squares.

Soak the chillies (stalks and seeds removed) in 125 ml hot

water for 10 minutes.

Put the chillies and their soaking water into a food processor

and process until puréed.

Put the tripe, chilli purée and all of the remaining ingredients,

except the thick coconut milk and lemon juice, into a large

saucepan and bring to the boil. Reduce the heat to low, cover,

and simmer for 1½ hours, or until the tripe is tender and the

sauce has thickened. Add the thick coconut milk and simmer,

uncovered, for 10 minutes, stirring regularly. Remove from

the heat, add the lemon juice and serve with rice or pittu.

Beef Curry

19 Recipes

Ingredients:

3 pounds beef stew meat, cut into 1 inch cubes

6 cloves garlic

1 (1 inch) piece fresh ginger root - peeled, sliced and crushed

3 1/2 tablespoons white vinegar

2 teaspoons salt

1 tablespoon ground black pepper

1 tablespoon curry powder, toasted

1 1/2 tablespoons cayenne pepper

3 tablespoons vegetable oil

8 fresh curry leaves

4 strips rampa leaf

1 onion, sliced

1 (1 inch) piece cinnamon stick

4 green cardamom pods

2 whole cloves

2 tablespoons tomato paste

1 cup water

1 cup thick coconut milk

Method:

Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.

Heat the oil in an oven over medium heat. Add the curry leaves and rampa strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.

Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.

Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.

Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

SATAY (Malay)

Ingredients:

2 teaspoons ground turmeric

2 teaspoons ground cumin

2 teaspoons ground fennel seeds

Zest of 1/2 lemon, finely grated

1 tablespoon sugar

1 ½ teaspoons salt

¼ cup coconut milk

1 ½ pounds rump steak or boneless sirloin, trimmed and cut into 3/4-inch cubes

Corriander leaves for garnish

Method:

Combine turmeric, cumin, fennel, lemon zest, sugar, salt and coconut milk in a medium bowl. Add the beef and toss to coat thoroughly. Cover and refrigerate for at least 1 hour. Meanwhile, soak 12 8-inch bamboo skewers in water.

Preheat the broiler. Thread about 4 cubes of meat onto each skewer, leaving the bottom half bare. Place the skewers on a broiler tray and broil, turning, until the meat is browned on all sides, about 5 to 6 minutes. Garnish with cilantro and serve immediately with chili-and-peanut sauce.

Theecha Meen (Salted Fish)

Ingredients:

1 kg fish cut into cubes (Kelawalla/King Fish)
1/2 cup coconut oil (or any other cooking oil)
2 tsp of fenugreek seeds

2 tsp ginger garlic paste
4 tbsp chillie powder
1 tbsp Pepper powder
3 tbs Tamarind dissolved in very little water
8-10 curry leaves
1 tbs soya sauce
Salt

Method:

Mix all ingredients except curry leaves and make a thick paste and marinate the fish.

leave it for 1 hour.

Arrange the fish in a pan or a clay pot and pour the oil over it.

Cook it in high flame for 4 min and let it simmer for 5 minutes till the oil gets separated. Sprinkle curry leaves and serve with hot Basmathi Rice.

Fish Ambul Thiyaal

1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1/2 teaspoon chili powder ( optional)
1 sprig Curry Leaves
2-3 Cinnamon sticks
Fresh Garlic and ginger crushed
1 cup water

Method:

Wash and cut the fish into pieces. Make goraka paste by boiling the goraka in a small pan with some water cook till it get slightly tender and remove from heat and allow it to cool and blend it in a blender). In a bowl add goraka paste and all other ingredients except curry leaves and cinnamon and blend it in the blender and coat the fish and leave aside for 10 minutes. In a clay pan spread the curry leaves and-cinnamon and spread the marinated fish and add about. A cup of water and cook in medium heat and when it starts boiling simmer it for 30 to 40 minutes. The more you simmer the more It will taste better

Thoplaan Sambol (Moor Maldive Fish Sambol) [12 servings]

Cooking time: 40 minutes

Ingredients:

125 gms maldive fish
50 gms dried (red) chillie pieces
250 gms finely chopped red onion
1 litre cooking oil (traditionally coconut oil but soya oil is fine)
1 Tsp salt
10 curry leaves
1 2" piece cinnamon
juice of about 6 lemons or limes

Method:

Mix the maldive fish with the pieces of chillie. Chop onions and drain on kitchen paper. Deep fry in oil until it changes into a light golden colour. Drain on kitchen paper. Do not let it over cook. Deep fry the curry leaves and drain. Use a stainless steel pan and place the lemon juice, salt and spices and heat over a low fire. Add the maldive fish mixture and mix well. Add the friend onion and about 2 tsps of the oil and continue stirring until the mixture forms into a ball. Cool in pan and bottle. Store in the refrigerator.

PASTHOL (A Malay pastry special)

Ingredients (dough):

500 gm flour

1/2 (half) cup coconut water

½ (half) tsp saffron

½ coconut (scraped)

Water & salt to taste

Ingredients (filling):

250 gm meat, baabath (tripe) – mixed, boiled and cut into small cubes

100 gm Ash Plantains – cut in small cubes, soaked in saffron, salt water, and fried

100 gm Chopped Tomato or Biling

100 gm brinjal

200 gm chopped onions

1tbsp Red Chillie Powder

3 Cloves Garlic

One inch Ginger finely ground together with Garlic

1 tsp curry powder

1 tbsp pepper

Rampa, Seera, Curry Leaves Salt to taste

Method (pastry dough):

Mix flour, coconut, saffron, salt with coconut water and make a dough (similar to roti dough). Make into balls as big as a lemon and set aside.

Method (curry):

Temper the garlic, ginger, onion & curry leaves. Add the

rest of the filling ingredients with the meat/tripe mix with a little stock and cook on a moderate fire. Stir (to prevent burning) until the mix is dry.

Method (preparation):

Flatten the dough balls into circular shapes and put a spoonful of filling mix in the center. Fold in half and press the edges well to close. Seal by pinching across with the fingers. Deep fry in oil.

Thakkadi (Rice Flour Dumplings in Meat Stew)

Ingredients:

For the Dumplings:

Red/White Rice Flour (Roasted) - 2 Cups

Freshly Shredded Coconut - 1 Cup

Finely Chopped Shallots - 1/2 Cup

Finely Chopped Curry Leaves - 1/4 Cup

Salt - to taste

Boiling Water (if needed)

For the Stew:

Beef with bones (Cut into big chunks) - 3/4 Kg

Thick Coconut Milk - 1/2 Cup

Chopped Onion - 1 large

Chopped Green Chilli - 3-4

Chopped Tomato - 2 medium

Ginger & Garlic Paste - 1 Tbsp

Chilli Powder - 2 Tsp

Turmeric Powder - 1 1/2 Tsp

Cumin Powder - 2 Tbsp

Mixed Spice Powder - 1 Tsp

Salt & Pepper Powder - to taste

Curry leaves & Pandan leaves - a few

Oil - 2 Tbsp

Water - 1 Cup

Chopped Fresh Corinader Leaves (Optional)

Method:

In a pressure cooker, heat the oil and add onions. When they turn golden brown, add curry leaves and pandan leaves. saute for a minute.

Add the green chilli and ginger galic paste. Cook until the raw flavor goes away.

Add the tomatoes and the spices for stew. Add the beef, mix well. Add water. Cover tightly and cook on medium flame. (Do not add the coconut milk now)

In a clean and dry bowl add the flour, shredded coconut, shallots, curry leaves and salt. Mix until it resembles crumbles.

Check the stew by carefully releasing the pressure. It should be half cooked. Make a well in the center of the dough mix, and add half of the gravy from the curry. This gravy helps to knead the dough. (If insufficient, add boiling water in small amounts)

Make lime sized balls from the dough and shape the desired way. (make a gentle depression using the thumb so that it looks slightly hollow in the center). Once done, steam cook them.

Add the dumplings into the stew. Mix gently and cook on medium flame till the meat is fully done. (Add more water if required).

Add coconut milk, cook for about a minute and remove from heat.

Garnish with coriander leaves, Serve hot.

BIRYANI

Biryani is an intricate rice dish made with layers of curried meat and rice. Given its use of adornments and luxurious finishes, it’s no surprise that biryani has roots in Persian cuisine.

There are two main methods of making biryani:

· Kachi (raw) biryani, made with raw meat and parboiled rice and cooked together, and

· Pakki (cooked) biryani, in which cooked meat and parboiled rice are steamed together.

The ingredients and quantities chosen are to give this biryani a strong foundation. That said, this recipe can take quite a bit of substitutions and adaptations and still be excellent.

· Oil/Ghee: for fluidity and ghee for taste.

· Onions: Thinly slice them (more traditional) or finely chop. If using a food processor to do this, pulse to chop so that it doesn’t blend into a paste.

· Bone-in, cut up, skinless chicken: Pre-cut up pieces of a whole chicken, but bone-in chicken thighs are also good enough. Boneless chicken may also be used, though it may require a shorter cooking time.

· Whole spices: A generous amount of whole spices are a distinct characteristic of biryani. Whole spices are meant to be discarded while eating, but if you don’t want to bite into them, feel free place them in a spice/muslin bag.

· Garlic + Ginger: Quantities are in given in whole form and tablespoons. Use a mortar and pestle or a food processor to crush them.

· Tomatoes: Tomatoes to a minimum gives it just the right amount of tang.

· Yogurt: Yogurt marinade make the chicken more tender and flavorful and also makes cooking the biryani much smoother.

· Rice: Use long grain basmati rice.

· Dried Plums: Used in biryani to give a sweet, tangy taste. Dried prunes are a good substitute.

Method:

· Step 1: Prepare the chicken curry.

Prepare the biryani masala (or use store-bought) and marinate the chicken.

Cook the chicken curry. While it’s cooking over low heat, prepare the rice.

· Step 2: Parboil the rice.

Bring a pot of water to a boil and parboil the rice. Drain and set aside.

· Step 3: Bring it all together for a final steam (‘dum‘).

Layer half of the rice, all of the chicken, and then the remaining rice on top. Add the finishing touches.

Allow steam to develop, then lower the heat and let the flavors meld.

BIRYANI MASALA

Biryani is heavy on spice (and flavor!), and is often made with biryani masala, or simply put, a medley of spices that come together to give it a distinct spice-laden taste.

Use the biryani masala recipe below. You may substitute any store-bought biryani masala.

To make Biryani masala for this recipe, combine the following ingredients in a spice grinder and process until mostly smooth. Makes ~2 tbsp, which is the exact quantity you’ll need for this recipe.

· 1 medium dried bay leaf

· 2 dried button red chili peppers

· 1 small whole mace

· 1 2-inch cinnamon stick

· 4-5 whole cloves

· 1 black cardamom

· 3-4 green cardamom pods

· 1 tsp roasted cumin seeds or black cumin seeds

· 1/2 tsp black peppercorns

· 1/4 tsp fennel

· 1/4 tsp carom seeds

MAKE THE CHICKEN TENDER AND FLAVORFUL

There are 3 components that make the chicken tender and deeply flavored:

1. Marinate the chicken in spices and yogurt. This infuses the chicken with noticeable flavor. Ideally, marinate overnight or for at least a couple hours.

2. Take the chicken out of the fridge before you start preparing the biryani. Allowing the chicken to come closer to room temperature helps it cook more evenly and stay tender.

3. After sautéing the chicken in the hot oil, add water and allow the chicken to simmer gently, covered, over low heat.

PARBOIL THE RICE TO ENSURE FLUFFY RICE IN BIRYANI

Boil for 5 minutes.

Drain the rice promptly so the hot water doesn’t continue cooking the rice.

A little overcooked or undercooked rice is not going to ruin your biryani.

TIPS TO AVOID MUSHY RICE

1. While the final chicken curry will have considerable amount of curry or ‘wet masala’, it shouldn’t be watery. As the recipe suggests, sauté out any excess moisture at the end and ensure that the oil has separated from the curry.

2. Once the steam (dum) stage is complete, do not stir. Use a rice paddle or small plastic plate to scoop it onto the serving platter.

3. Make sure you use the right kind of rice. Aged, long-grain basmati rice is naturally fluffier and perfect for biryani. Another good option is Sella Basmati rice, which is steamed while still in its husk. This variety is sturdier and can withstand a bit of overboiling better than traditional basmati.

4. A bit of acid from lemon or vinegar is said to prevent the rice from sticking together.

RICE TO MEAT RATIO FOR BIRYANI?

Determining the right ratio of rice to meat can be tricky. Use this table:-

Amount of Chicken	Amount of Rice	Servings
2 ½ lb (1130 g)	3 ½ cups (700 g)	10-12
2.2 lb (1 kg – 1000g)	3 cups	8-10
1 ½ lb (680 g)	2 ¼ cups	6-8
1 ¼ lb (587 g)	1 ¾ cups (350 g)	4-6
1 lb (454 g)	1 ½ cups	4

Feel free to increase the rice by 1/4 cup if you prefer more rice and less chicken.

THE AUTHENTIC FLAVOR OF BIRYANI

1. A key component in getting the authentic flavor is to use much more spice (whole and ground) than what you would for a typical curry. The chicken marinade and curry should have intense flavor, otherwise it’s likely to mellow out when combined with the rice.

2. Leading into this, there should be plenty of curry or ‘wet masala‘ to the chicken.

3. Lastly, the steaming is pivotal in marrying the flavors to give it the distinct biryani taste and aroma.

POT TO USE FOR STEAMING

Though you can use any pot or pan you’d like to prepare the chicken and parboil the rice, a Dutch Oven or deep pot (at least 5 qt) will be helpful for the steaming stage.

Unless you’re making larger quantities, don’t worry about buying a special pot for biryani.

Heavy-bottomed or cast iron dutch ovens take longer to develop steam, but they are better at preventing the rice from sticking to the pot.

1. If your pot isn’t heavy bottomed, use a heat diffuser, flat griddle, or tava underneath it to prevent the rice from sticking to the bottom.

2. Use a Dutch oven or pot with straight edges. The goal during the steaming stage is to keep the steam inside, and deep, straight edged pots are better at retaining steam.

LAYERING THE CHICKEN BIRYANI

Add sliced tomatoes, fried onions, or green chili peppers in between or on top of the chicken and rice as you feel necessary.

***o***

SWEET MEATS

Ada

Ingredients:

Flour 175g
Sugar 175g
1 egg
Yeast 1/2 tsp
Baking Powder 1 tsp
Vanilla 1/2 tsp
Sugar and jaggery syrup 2 tbs
Water as needed

Method:

Mix everything together except water. Add in the water and mix well. If there are any pieces blend it. Let it ferment for 3 to 4 hours in a warm place. Pour into greased baking cupcake trays and bake at 180° C for 20 min.

BOWL (sponge cake)

Ingredients:

150 gm roasted rice flour

4 eggs

250 gm sugar

50 gm Cashew Nuts

1 tsp spices (cardamoms and cinnamon in equal quantities)

Method:

Beat the yolk of the eggs with the sugar. Beat the egg whites separately and add to the yolk/sugar mix alternatively with the flour. Mix in the spices. Pour mix into a shallow baking tray. Decorate with cashew nuts and bake. Raisins may also be added.

Dodol

Ingredients

500 gm flour

2.5 kg jiggery

6 large coconuts, scraped and squeeze

Cardamoms & Chopped Cashew Nuts

Method:

Liquidize the scraped coconut and obtain 10 pints of coconut milk. Pour the milk in a large pan and add the flour and jiggery (broken into small pieces). Place the pan on the fire, stirring the mixture continuously. As the mixture thickens you will need a strong metal spoon for stirring.

When the oil separates from the dodol mix, remove the oil slowly. Add the cardamoms and chopped Cashew Nuts. Care should be taken not to allow the dodol mix to stick to the bottom of the pan. When the mixture thickens heavily pour on to a tray or flat dish and allow to cool.

FALUDA (Rose Syrup)

Faluda is a refreshing drink made of milk and rose syrup and often embellished with black basil seeds. The beverage is very likely of Arabian, Persian or Indian origin, though it seems to have its origins in an ancient Persian sweetmeat. In Arabic falud or faludaj means ‘a sweetmeat of flour, water and honey’ and is said to have been introduced to the Arabs by a traveller named Abdullah Ibn Jud‘an who had been at the Sassanid court before the triumph of Islam in Persia. It probably derived from the Pahlavi or Middle Persian paludag which meant ‘starch jelly’, ‘flummery’. In Persian paluda eventually came to mean ‘a kind of sweet beverage made of water, flour and honey’ while its Arabic inspired usage faludaj which was itself of Persian origin seems to have been applied to a concoction of ground almonds, sugar and rose water. In India faluda came to refer to a popular drink made of rose flavoured milk and vermicelli strands.

KUNAFA (Sweet)

Ingredients:

Cream Filling:

2 Tablespoons milk powder

2 Tablespoons granulated sugar

2 cups water

3 Tablespoons cornstarch

3 Tablespoons Spreadable Cream Cheese

100g fresh cream

Pastry:

500g Kunafah Dough (Vermicelli)

50 g unsalted butter, melted

Syrup:

1 1/4 Cups sugar

1/2 Cup water

1 Tablespoon lemon juice

1 Tablespoon rose water

Method:

Preheat the oven to 180°C.

Melt the butter.

Place the kunafa dough and the melted butter in a large bowl and mix it well.

Add half of the buttered kunafa dough mix to a cake pan and press it down to cover the bottom.

Make the custard / cream filling by adding milk powder,sugar,corn flour and water, whisking over a moderate heat until it thickens.

Remove the cream filling from the stove and bring it to room temperature and add cream cheese, fresh cream and mix it well.

Cover the entire base of kunafa using the cream filling.

Top with the remaining kunafa dough mix, again pressing down so that it is completely flat.

bake it for 25 min or until the top of the kunafa changes to golden brown.

Make the sugar syrup by combining the sugar and water in a saucepan over a medium heat, for about 10 minutes.

Once the syrup starts to thicken, add the lemon juice and stir for 2 more minutes.

Take the syrup off the heat and add rose water and allow to cool slightly.

Pour the syrup on top of the kunafa evenly, cool for 10 minutes and serve

Palaharam

Ingredients:

500gm Flour

50gms Margarine

1 Egg

½ cup milk

Sugar Syrup as follows

400gms sugar and 1 cup water for the sugar syrup.

Vanilla essence

Method:

Knead the 1^st four ingredients and make a pliable dough, more milk or water to make a fairly soft dough (similar to a patty dough). Roll it very thin and cut into diamond shapes. Deep fry and leave it to cool.

In the meantime boil the sugar water and vanilla essence to a thread like consistency. Toss all the palaharam till all the sugar syrup gets evaporated.

Piloos (Banana Fritters)

5 over ripe bananas

½ cup all purpose flour

2/3 spoons sugar

Vanilla essence

Salt

Oil for frying

Jaggery (for syrup)

Cardamoms

Rose Water

Method:

Smash the bananas I a bowl. Add the all purpose flour ,salt, sugar, vanilla essence and a cup or more of water to make the mix into a thick batter (thicker than the normal pan cake batter)

Deep fry a spoon full of batter in oil

Fry both sides till golden brown

Jaggery syrup: In a pan add cardamoms sugar n water and boil into a syrup. Add a little Rose Water for essence.

Pour the syrup over the fried fritters. Cool and serve.

Sago Musket

Ingredients:

2 oz sago

7 oz sugar

2 cups water

2 tbsp. ghee

Handful of cashew nuts

Rose essence

Method:

Soak the sago in water for two (2) hours and add the sugar and essence. Microwave for five (5) minutes in a tall vessel. Remove from microwave and mix well. Add two (2) table spoons of ghee. Microwave at three (3) minute intervals, three times. Add chopped cashew nuts, mix well and pour on to a tray/dish to cool.

Muskat (Bombay Sweet)

Ingredients:

Cornflour / Cornstarch - 1 Cup

Sugar - 1 Cup

Water - 1 Cup + 1 1/2 Cups

Cardamom Powder - 1/2 Tsp

Almond Essence - A pinch

Orange Food Color - A pinch

Salt - A pinch

Chopped Nuts (Cashew, Almond, Pistachios etc) - 3/4 Cup

Ghee - 2 Tbsp

Method:

1. Keep a greased plate ready to transfer the prepared halwa.

2. In a bowl, mix cornflour, food color, salt, essence and 1 cup of water. Mix without any lumps and set aside.

3. In a nonstick saucepan, dissolve sugar in 1 1/2 cups of water and bring gently to boil. Once it starts to boil turn the heat to medium and check the consistency. The syrup should slightly thicken and be sticky.

4. When the syrup starts to thicken, add the cornflour mix and keep stirring continuously.

5. At one point you will notice the halwa starts getting thicker. Now immediately add the cardamom powder, chopped nuts and ghee. Keep stirring.

6. After few minutes it will start to come off the pan and form a lump like shape. The halwa will look glossy too. This is the perfect time to transfer the halwa from the pan to plate. Once you've done that, spread evenly with the back of a spoon. Allow to cool for about 30 - 40 minutes.

7. When cooled, cut slices and serve.

Shanja (Agar Agar)

Ingredients:

1 pkt of Shanja

Half litre milk mixed with one n half cups of water

Half tin Condensed milk

Few drops of Almond essence

Few drops of rose essence

2 tea sp Vanilla

Sugar as needed

Method:

Boil milk and add in the Shanja, essence, vanilla, sugar,

condensed milk and stir well. Strain into a deep dish and let it cool until it sets firmly.

Make a transparent layer by boiling only Shanja, water, sugar and both the essenses.(do not add vanilla yet as it will change the color). Strain and slowly pour on top of the milk layer and let it set for about ten minutes. Cool in refrigerator.

Sheenakku

Ingredients:

250 gm rice flour (sieved twice)

500 gm jaggery

½ (half) tea cup coconut water

1 tsp mixed spices powdered (nutmeg, cinnamon, & cardamom in equal quantities)

Freshly scraped coconut flakes and a pinch of salt

Method:

Mix the flour in the coconut water, kneading it well. Let it stand for about 4 (four) hours. Mix the jiggery in half a cup of water and cook till it turns into a thick syrup. Let it cool. Add the syrup to the flour and mixed spices kneading it well. The mix should be semi thick now (similar to a hopper dough mix). Pour into small porcelain coffee cups and steam for 20-30 minutes till done. Serve with a sprinkling of scraped coconut on top.

Gnanakatha (Sugar Cookies)

Ingredients:
Butter - 50 gms
Sugar - 125 gms [1/2 cup + 1 1/2 tbsp]
Egg - 1
Vanilla essence - 1 tsp
All purpose flour - 250 gms [1 cup - 1 tbsp]
Baking powder - 1 1/2 tsp

For coating
Sugar & Water

In a preheated oven bake the cookies at 180C for 15-20 minutes. Serve, when the outer layer turns light brown.

Sheeni Maa

Ingredients:

500g Semolina

250g Sugar

100g Ghee

100g Cashew Nuts

50g Raisins

Rampe sliced thinly

A few Red Onions cut thinly

Few Cardamom pods

Method:

Toast the semolina until its light golden in color, fry the rampe, red onions, cashew nuts in the ghee leave aside, add the semolina and sugar to the ghee mix well then add the fried rampe, cashew nuts, raisins, red onions, cardamom pods, ones everything is well mixed put it on a tray to cool.

SURUTTAPPAM (Coconut/Jaggery Pancakes)

Ingredients:

Jaggery & sweet coconut filling

Pancake
**********
2 cups all-purpose flour
1 egg
1/2 teaspoon salt
1 cup milk
Salt

Filling

*******

250 gm Jaggery
4 tbsp Sugar
Cardamom
Vanilla
150 to 200 g freshly grated coconut
Salt

Method:

Whisk milk and egg together in a bowl
Add flour and salt to milk mixture; whisk until just moistened

Heat a pan
Apply a little oil
Pour a spoon full of batter on the pan center and spread it evenly in a circular shape
Cook until lightly brown
Remove to a plate

Scrape the Jaggery.
Place a saucepan on fire
Add the Jaggery, sugar, spices and salt
Add 2 to 3 spoons of water.
Stir over medium heat for 5 minutes or until all the sugar dissolves. Don’t cook it too long or the mixture will caramelise and it will set too hard
Add the vanilla and coconut
Stir till the coconut is fully coated with the Jaggery mixture

Roll each pancake with Jaggery/Coconut filling inside

WATALAPPAM

Ingredients:-

200 ml Thick Coconut Milk

2 Eggs

110g Kithul Jaggery (well grated)

½ (half) tsp Nutmeg powder

25g Roasted Cashew Nuts

2 tbsp Brown Sugar

1 tsp Vanilla Extract

Method:

Grate the Jaggery and set aside.

In a food blender crack both the eggs one by one.

Beat the egg in the same blender until fluffy.

Add grated jaggery, brown sugar, coconut milk, vanilla extract and nutmeg powder.

Blend until it becomes fluffy without any lumps.

Strain the mixture and pour into a steaming bowl.

Cover with foil.

Place the bowl in a double boiler and steam for 15 minutes.

Sprinkle over the roasted cashews and steam for another 15 minutes or until just set.

Serve warm or chilled.

KICHCHADI (with a twist)

Ingredients

Green gram - 2 cups (soaked for three hours)
Red rice - 1 cup
Samolina - 1/2 cup
I used fresh milk - 2 cups
Jaggery - accordingly
Sugar - 5 tablespoons
Cardamoms - few pods
Cinnamon - a piece
Rampe
Pinch of salt
Sufficient water
Cashew nuts for garnishing

Method:

In the pressure cooker put the soaked green gram and rice with the crushed cardamom pods, cinnamon stick, rampe and salt with 3 - 4 cups of water let it cook for about 15 - 20 minutes then take it out the fire if it's cooked enough pour the milk, jaggery, sugar and the Semolina to it, then keep it on the cooker again on a slow flame.

Cook it open while mixing it with a spoon gradually. Stir for about 10 - 15 minutes when it's cooked enough remove it off the flame pour it into a dish and garnish with cashew. Once it's set cut it into pieces and eat or serve.

If the jaggery doesn’t give the dark colour you may caramelize a little sugar and add it to the mix.

Pori Bulanga (sweet roasted rice balls/Aggala)

Ingredients:

Samba rice washed dried and roasted into golden brown colour - 1 cup
Freshly scraped coconut - 3/4 cup
Jaggery grated - 1/2 cup
Little sugar - to taste
Pinch of salt
Pinch of pepper powder (optional)
Water (sufficient amount)

Method:

Grind the roasted rice finely like a powder. Put in a dry bowl, add coconut, grated jagger, little sugar and a pinch of salt, and mix well.

Add sufficient water and make into small spherical balls.

Pineapple preserve (Dosi)