Cooking, Craft and Sewing............. by Zeenathul Mufliha

RIBBON PAKODA

INGREDIENTS:

Rice flour - 2 cups

Besan flour - 1 cup

Butter - 1 tbsp

Hing - 1/4 tsp

Chilly powder - 1 tbsp

Salt - to taste

Oil - for deep frying

METHOD:

Take a wide bowl sieve together besan flour,rice flour chilly powder,hing powder and salt.

Make a dough by adding sufficient water as we do for Murukku..

Grease the murukku press well with oil.. Add ribbon pakoda plate to it..

Heat oil in a frying pan.

When hot and take portions of dough and pass through the murukku press directly on the oil.

Drain the murukku and place on a tissue paper to absorb the excess oil.

when it is completely cooled store in an airtight container.

Yummy karakara morumoru Ribbon pakoda is ready to taste..

This will last for weeks if stored properly.

ADA PRADHAMAN

INGREDIENTS:

Readymade Ada - 250 gms

Jaggery - 400 gms

Thick Coconut Milk - 1 cup

Coconut Milk - 5 cups

Dry Ginger Powder - 1/2 tsp

Cardamom Powder - 1 tsp

Ghee - 3 tbsps

Cashew Nuts - handful

Raisins - handful

Coconut pieces - 4 tbsp

Ghee - 2 Tbsp

METHOD:

Heat ghee in a pan and fry the coconut pieces, cashew nuts and raisins to golden brown.Keep aside.

Wash soak Ada in warm water for 30 minutes and strain well.

Heat 1 tbsp of ghee in a pan and roast the ada in a low flame to a golden brown.

Dissolve jaggery in water strain the impurities and make a syrup.

Take a heavy bottomed pan.

Add 3 cups of thin coconut milk and heat it.

When it boils,add the roasted ada.

Cook ada till soft, pour the jaggery syrup and allow it to cook till the mixture becomes slightly thick.

Add the remaining 2 cups of thin coconut milk and dry ginger powder.

Cook in a medium flame till it reaches the right consistency simmer the flame,

Add the thick coconut milk, simmer for two minutes and add the cardamom powder and remaining ghee.

Garnish with fried coconut pieces,cashew nuts and raisins.

Yummy Ada Pradhaman is ready to taste..

Serve warm or chilled.