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

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

INGREDIENTS:

Onion - 1

Shredded Cabbage - 1 Cup

Carrots julienned - 1 Cup

Capcicum julienned - 1

Mushroom julienned - 1/4 cup

Bean Sprouts - 1/2 Cup

Ginger minced - 1 tsp

Garlic minced - 1 tsp

Sesame Oil - 2 tbsp

Soya Sauce - 2 tbsp

Chilly powder - 1 tsp

Salt - to taste

Canola oil - for deep frying

Spring Roll Sheets - 1 Packet

METHOD:

Take a frying pan ... heat the oil

Add chopped onion and saute well..

Add minced ginger and garlic saute till the raw smell fades.

Add the vegetables and stir fry for 1-2 minutes

Next add the chilly powder soya sauce, salt and pepper powder.

Remove off heat and allow it to cool.

Add a 1 1/2 tbsp of filling to a sheet and roll it, turning the sides in to make a cylinder.

Wet the end and press lightly to seal.

Heat oil in a frying pan for deep frying.

Add the spring rolls fry till light brown.

Drain on tissue paper to remove excess oil.

Serve with chilly and garlic sauce...

COCONUT LADDU

INGREDIENTS:

Grated Coconut - 1 cup

Condensed milk - 1 cup

Milk Powder - 1 cup

Cardamom powder - 1tsp

Almond sliced - for garnishing

METHOD:

Save 1/4 cup of grated coconut separately.

Take a frying pan .. heat it..

Add remaining coconut with condensed milk and milk powder and stir continuously.

Cook in low flame for 5 mins.

Add cardamom powder mix it well.

Then switch off the flame and leave it to cool.

Once cool make small balls.

Place the remaining coconut in a plate and just roll on laddus over it.

Yummy Coconut Laddu is ready taste..

RIBBON PAKODA

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

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.