WAFFLES

INGREDIENTS :

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

METHOD :

1. 1.Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. 2.Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
             3.Add the required topping as per your wish.
      Toppings choice : 
    strawberry, banana, blueberry, almond flakes, maple syrup, nutella, icing sugar.

SANNA POLO

Ingredients:

Finely chopped cabbage   - 2 cups.
Onions                              - 1 or 2 nos.
Dosa rice                          - 3/4 cup.
Toor dal                            - 3/4 cup.
Tamarind extract              - 2 to 3 tablespoon.
Dry red chillies                - 10 to 12 nos.
Grated coconut                - 1/2 cup.

Method:

1. Soak the raw rice for an hour. 
2. Then grind it along with grated coconut, red chillies and tamarind to a smooth paste adding very little water. 
3. The consistency of the batter should be a little thicker than the normal dosa batter.
4. Add the finely chopped cabbage and onions to the batter and season with salt.
5. Heat the skillet on a medium flame and grease it with a little oil.
6. Pour a ladle full of batter and spread it in swift circular motions to make thin dosa of about  4-6 inch diameter. Pour a little oil from the sides and let it cook for about three minutes on low flame.
7. Once it is cooked on one side, flip it and cook on the other side for three more minutes.
8. Similarly, make more dosas with the remaining batter.
9. Serve Cabbage Sanna Polo Recipe(Konkani Style Savory Cabbage Dosa) with mildly spiced coconut chutney. 

GODHI PAYASA

Ingredients:

Broken wheat                - 1/3 cup.

Coconut milk                - 1 cup.

Jaggery                          -20 grams.

Cardamom powder        - to taste.

Method:

1. Cook broken wheat in boiling water and add thin coconut milk to it for more flavour.
2. Grate the jaggery into the boiling mixture so that the jaggery melts faster.
3. You can also add pieces of cashewnuts.
4. Add cardamom powder at the end to make it more flavourful and aromatic.

Note:use a heavy bottomed utensil.

Prawn Pulao

Ingredients : 

No of portion-04

S.NO	INGREDIENTS	QUANTITY	UNIT
1	Prawns	450	Gm
2	Rice	500	gm
3	Ghee	50	Ml
4	Onion(slice)	150	Gm
5	Cloves	3	Gm
6	Cinnamon stick	3	Gm
7	Cardamom green	3	Gm
8	Garlic paste	30	Gm
9	Tomato chopped	100	Gm
10	Green chillies	5	Gm
11	Turmeric pwd	3	Gm
12	Coconut milk	200	Ml
13	Salt	To taste
14	Sugar	3	Gm

Method :

Ø  Remove the heads and shells of the prawns; Boil these in 3 cups water for 10 minutes. Strain and extract 3 cups of stock, set aside.

Ø  De-vein the prawns and keep aside.

Ø  Heat the ghee/butter in a pan; saute the onions till lightly browned. Add the whole spices; saute for 30 seconds.

Ø  Add the garlic and ginger; saute for a minute.

Ø  Add the tomato, green chillies, and turmeric powder; stir-fry till tomatoes are pulpy.

Ø  Add the prawns and stir-fry for 2-4 minutes till they change colour.

Ø  Add rice and stir-fry about a minute.

Ø  Mix in the stock, coconut milk, salt, and sugar. Bring the mixture to the boil, lower heat and simmer, covered, till the rice is done. Serve hot.

Recheado masala

Ingredients :

Red chillies	20   gm
Peppercorns	1     gm
Garlic flakes	30   gm
Cloves	1     gm
Cinnamon	2     gm
Cumin	2     gm
Coriander seeds	10   gm
Turmeric powder	2     gm

Sugar	5     gm
Tamarind	30   gm
Vinegar	30   ml

Method :

1.  Soak the tamarind in water and make a pulp.
2.  Roast the cumin , coriander seeds , cloves and cinnamon on a low flame until fragment
        (make sure that the spices do not get a dark colour or else the masala will become too much              strongly flavoured).

3. Combine all the ingredients along with vinegar and grind them into a fine paste.
4. Store in refrigerator and use the masala as and when required.

FOCACIA

INGREDIENTS :

Maida                     - 800grams.

Yeast                       - 48grams.

Salt                         - 22grams.

Oil                          - 60ml.

Bread Improver      - 5grams.

Water                      - 500ml.

METHOD : 

1.Make the basic bread by straight dough method.then rest the dough for sometime and divide into        rounds of 300 grams each.
2.Flatten using rolling pins into circles.
3.Top with sliced onions,sun-dried tomatoes,olives and fresh herbs.
4.Before baking give a wash with basil pesto.
5.Bake at 230 degree Celsius with steam injection for 8 minutes and at dry heat for 30 minutes for 
   180 degree Celsius.
6.After removing from oven, brush again with some basil pesto.
7.For making potato Focacia, substitute 250 grams of flour with 350 grams of mashed potato and          proceed with the same method as the basic focacia.

Chakka Puzhukku

Chakka Puzhukku is a traditional dish in Kerala.

INGREDIENTS:

·                     Chopped Unripe jack fruit - 3 cup 

·                     Grated coconut - 1 ½ cup 

·                     Cumin seeds  - ¼ tsp 

·                     Turmeric powder -½ tsp

·                     Garlic - 2 nos

·                     Green chillies -  3 or 4 nos

·                     Curry leaves - 2 stems

·                     Coconut oil - 1½  tbsp

·                     Salt to taste

PREPARATION METHOD:

Note:  Before cutting the Jack fruit grease your both hands and knife with Coconut oil. When we cut the Jack fruit it will leave milky like thing which is so sticky.

   

 

Method:

Cook the chopped jack fruit with little water, salt and turmeric powder.

·                     Crush the coconut, green chillies, garlic and cumin seeds (without water). 

·                     Add the ground coconut mixture to the cooked jack fruit(water almost dries up) and mash well. 

·                     Let it cook for a minute and remove from the fire.

Add curry leaves and coconut oil and mix well.


   Nutritional Profile
        Serving size: 1 cup
        Calories: 155
        Total fat:0 mg
         Cholesterol: 0 mg
         Total Carbohydrates: 40 g
         Dietary Fiber : 3 g
         Sugar: -
         Vitamin A: 10%
          Vitamin C: 18%
          Calcium: 6%
          Iron: 6%
         This food is very low in saturated fat and cholesterol.