Kallappam

Ingredients

1. Raw rice soaked in water for 6 hrs - 2 cups
2. Cooked rice - 1 cup
3. Grated Coconut - 1 cup
4. Cumin seeds - 1/2 tsp
5. Shallots - 5 (Optional)
6. Yeast - 1/2 tsp or Toddy - 1/2 glasses
7. Sugar - 2 tsp (You can add more if you like it to be more
8. sweet, But adding too much of sugar can cause the appams to stick to the pan)
9. Salt - a pinch (just to adjust the sweetness of the batter. use it accordingly)

Combine sugar and yeast in 1/4 cup of luke warm water and keep it aside for 5-10 mts. It’ll rise to almost double in size. Now grind together all the above ingredients except salt and yeast adding very little water to a smooth paste. Mix in yeast mixture, stir well and allow it to ferment for 8-10 hrs. Here I always keep it in an electric oven, after heating it for 15-20 seconds.

Just before preparing add a pinch of salt and stir well. The batter should be similar to the consistency of idly batter.

Heat the tawa/pan and apply 1/2 tsp of oil, just like you do for preparing dosa. Pour a ladlefull of batter into the tawa. It’ll spread by itself, no need to use the ladle bottom to spread it.

Close the pan with a lid and allow it to cook inside. After 1 or 2 minutes, turn the appams and cook the other side too until it is lightly browned. Always cover it with the lid. Serve hot.

Fish Molee

Ingredients

1. Pearlspot or Pomfret - 1 kg
2. Grated coconut - 1
3. cumin seeds - 1/2 tsp
4. Turmeric powder a pinch
5. Sliced onions - 3
6. Chopped ginger -2" piece
7. Sliced tomatoes - 4
8. Split green chilies - 6
9. Ghee - 3 tbs
10. Salt to taste
11. Vinegar -1 tbs
    

Preparation
Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of hot water for the first extraction and 1-1/2 cups of water for the second’s extraction. Keep the two milks separate. Heat ghee in a pan. Add the onions, ginger and green Chillies. Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk. Let it boil for 5 minutes. Put salt and fish. Cook till done. Add the first extraction of the coconut milk. Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire. Serve hot with rotis

Beef Fry

Ingredients

1. Beef preferably weal - 1 kg
2. Shredded onions - 100 gm
3. Green chilies (split) - 5 nos
4. Ginger - 25 gm
5. Garlic (chopped) - 25 gm
6. Tomatoes (cut) - 2 nos
7. Bay leaves(Karuga/Vazhana ela) - 3 nos
8. Cinnamon (Karugapatta) - 1" piece
9. Cardamom (Elakka) - 5 nos
10. Cloves (Grambu) - 4 nos
11. Fennel (Perum Jeerakam) - 2 tsp
12. Black pepper seeds - 10 nos
13. Turmeric powder - 1/2 tsp
14. Coconut oil - 1 cup
15. Fresh coconut half sliced into small pieces called `kotthu`
16. Curry leaves - 4 stems
17. Lemon juice - 1/4 lemon
18. Salt - As reqd
19. Mustard seeds - A pinch
20. Powdered black pepper - 1 tsp

Preparation

Prepare `gharam masala by grinding together bay leaves, cinnamom, cardamom, cloves, black pepper seeds and fennel. Cook the beef with all the other ingredients including `gharam masala` in water. Add salt and continue cooking on low heat until almost dry but cooked. Set this aside. Heat the coconut oil in a frying pan and add a pinch of mustard seeds and allow them to break in the hot oil. Add more chopped onions and saute` till brown. Add curry leaves and coconut `kothu` and saute` till brown. Add the previously prepared beef and powdered black pepper. Stir in gentle heat until dark.

Christmas cake

Ingredients

1. 120 gms margarine
2. 2 eggs
3. 120 gms sugar
4. 1 tablespoon milk
5. 175 gms refined flour
6. 1 level teaspoon baking powder
7. 50 gms mixed fruit (Currants sultanas, raisins)
8. gms almonds chopped
9. 15 gms walnuts chopped

Preparation

Cream margarine and sugar till light and fluffy. Beat the eggs and gradually add to the mixture. Add the flour, sifted with baking powder. Blend the batter well and mix the fruits and the chopped almonds and walnuts. Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tin and grease it. Pour the ready cake mixture. Cover with a grease-proof paper. Bake in a preheated over at 350 degree F for 20 minutes. When the top is golden in colour, take it out from the oven. If desired, spread some hot chocolate icing over it. Decorate with cherries.