Kerala Feeds: [Keralites] Recipe

Wednesday, December 26, 2007

[Keralites] Recipe

Chocolate Swiss roll

Ingredients:

1 cup plain flour
1 cup sugar
3 eggs
½ tsp baking powder
3 - 4 tsp cocoa powder
½ litre vanilla ice cream
3 tbsp castor sugar
½ cup grated chocolate for decoration
1 cup cherries (fresh or canned)
200 ml cream

Method:

Sieve flour, cocoa powder and baking powder together.
Beat eggs and sugar till light and fluffy.
Add flour and mix well.
Spread the mixture in a greased Swiss roll tray.
Bake for 15-20 minutes in a pre-heated oven at 180 degrees.
Cool and divide the cake into three equal parts.
Spread half of the ice cream and cherries on one slice of the cake and cover it with the other slice.
Repeat the same procedure on the second slice and put the last slice on the top.
Whip cream with a little sugar and when stiff, cover the whole cake with it.
Decorate it with the grated chocolates.
Chill and serve cold.

Beef Rolls

Ingredients:

½ kg minced meat
3 eggs, boiled and cubed
4 potatoes, boiled and cubed
1 tsp red chilli powder roughly chopped
1 tsp coriander roughly chopped
¼ tsp turmeric powder
Salt to taste
½ tsp all spice powder
1 tsp pepper
2 tsp ginger/garlic paste
2 green chillies slices
1 onion cubes
2 green onion slices
Few mint leaves
Roll strips available in the market
Oil for frying

Method:

Boil minced meat with all the spices and cook on low flame till water dries.
Add boiled potatoes, eggs and rest of the ingredients.
Allow to cool before filling in the strips shaping them into rolls.
Heat oil and deep fry till golden brown.

Papri chaat

Ingredients:

8 pieces of papri
2 potatoes, boiled and cubed
2 cup boiled chick peas
1 pomegranate
1 tbsp chaat masala
1/2 tsp red chilli powder (optional)
1 tsp ginger juliennes
6 tbsp tamarind chutney
8 tsp chilled yoghurt
1 tbsp coriander chutney
Salt to taste

Method:

Arrange the papris on a plate.
Pour the yoghurt over it and sprinkle chaat masala, salt and chilli powder over it.
Arrange the chickpeas, pomegranate seeds and potatoes on top.
Spread tamarind chutney and coriander chutney and garnish with ginger juliennes.

Coconut Chicken

Ingredients:

150ml chicken stock
25gms coconut cream
1tbsp oil
800gms boneless chicken thigh, cut into thin, long strips
4 spring onions, sliced thinly
4tbsp butter
Juice and rind of a lemon
1 green chilli chopped

Method:

Mix together chicken stock and coconut cream until it dissolves.
Heat oil in a wok and sauté chicken until it turns golden in colour.
Add green chilli and spring onion and cook for three minutes.
Add the remaining ingredients and simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
Serve hot.

Lemon grass chicken

Ingredients:

2 tbsp fish sauce
2 stalks fresh lemon grass
1/2 kg boneless chicken, cubed
3 cloves garlic, crushed
1/4 tsp freshly ground black pepper
1/2 tsp Thai chilli powder
2 tbsp sugar
1 tsp salt
4 tbsp peanut/olive oil

Method:

Cut off the woody tops and bottoms of the lemon grass.
Remove the outer two layers of the stalk and cut the tender middle part into one-inch lengths.
Pound the lemon grass in a mortar.
Combine crushed lemon grass, chicken, garlic, black pepper, ground Thai chilli, sugar, salt, and fish sauce in a bowl.
Mix thoroughly and refrigerate for a couple of hours.
In a wok over medium-high heat, add oil, heat for a minute and add the marinated chicken mixture.
Stir-fry for 15 minutes (the chicken and sauce will thicken and become caramelised).
Remove from heat and serve with fresh salad and rice.

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