Method:
Soak dal for minimum 2 hours. Grind to a fine paste with ginger, garlic,green chillies, coconut and dhaniya seeds. Add corriander leaves and finely chopped onions and eggs to this paste and beat till light. Drop in small spoonfulls in hot oil and deep fry till golden brown. Serve with tomato sauce and favourite chutney.
Method:
Mix the first three ingredients and put them in a pan together. Cook on slow heat stirring constantly. Small granules will form like motichur boondi. Take it off the fire. Do not overcook or it will change colour. Mix in nutmeg - cardamum powder and chopped nuts and kismis. Serve warm.
Method:
Grind ginger, garlic and dry red chillies together. Apply little masala with haldi and salt to meat and cook on slow fire in it's own juice till the liquid is agsorbed. Mutton is half cooked by this time.
Heat oil. Add some ajwain and then the pumpkin which has been very finely chopped. Add haldi, salt and the masala paste. Stir and cook for 5 minutes. Add the half cooked mutton and cook till all the liquid is absorbed and the mutton is well cooked. Keep stirring from time to time.
Just before removing from fire add a few slit whole green chillies and sprigs of corriander (not chopped - just the tender tops of corriander)
Method:
Marinate fish slices in lemon, haldi and salt. Then drain and deep fry to a golden brown. Then fry grated copra, grated onion, finely chopped ginger and finely chopped garlic separately to a golden colour. Mix the fried fish in all the above ingredients. In a pan arrange the fish slices with the masala. Sprinkle the onion juice and marinade over the fish - may need little water. Cover and cook on dum till the masala is moist. Should be cooked on very low heat. Suggested keep tawa under pan when on flame. Toss, sprinkle with hara dhaniya.
Method:
Whip 3 egg whites till very stiff ( to test whether they are done, turn the bowl over---they should not drop out). Scald 500ml. full cream milk Keep it just below boiling on simmer. Drop the egg white from a tblespn in rounds into the milk. They will bloat up - flip over immediately. Poach for a while more - and then lift out carefully with a slotted spoon\jhari and put them in the serving dish.
Make custard with the left over milk- more may be added - by beating in the egg yolks, custard powder sugar and vanilla essence. Cook over gentle heat till it thickens ( should coat the back of a spoon) Taste for sweetness.
Different ways of serving:1. Pour the custard over the poached egg whites (meringues) dot with raspberry jam (or any other) Chill and serve2. Before pouring the custard add some strained pineapple pieces or mixed fruit cocktail pieces over the egg whites then decorate with cherries. Chill well.3. Flavour the custard with cocoa powder( rum can also be added) Then sprinkle some large pieces of walnuts over the snowballs. Pour the choco. custard over it. Decorate with cherries and halves of walnuts. Chill wellCan be made either in a flat bowl or individual cups\ glasses.
