01 . Kavum
Ingredients
Method
Soak the rice for about 3 to 4 hours. Pound and sieve with a very fine sieve. Put salt and knead the dough with the honey and add the sugar to make the mixture to a thick pan cake butter consistently by adding cold water. Leave for about 2 to 3 hours and cook Kavum in deep oil in a small frying pan.
Please see the preparation method for Konda Kavum
Note: It needs considerable practice to cook well-shaped Konda Kavum
| 1 1/2Kg | White rice floor (raw) |
| 400g | American floor |
| 1 1/2 L | Coconut honey |
| 250 or 374g | Sugar |
| 1/2L | Water |
| Salt | |
| Oil for frying |
Method
Soak the rice for about 3 to 4 hours. Pound and sieve with a very fine sieve. Put salt and knead the dough with the honey and add the sugar to make the mixture to a thick pan cake butter consistently by adding cold water. Leave for about 2 to 3 hours and cook Kavum in deep oil in a small frying pan.
Please see the preparation method for Konda Kavum
Note: It needs considerable practice to cook well-shaped Konda Kavum
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02 . Kokis
Ingredients
| 800 | g | Rice floor (i.e 800g raw rice pounded) |
| Thick milk of 1 large coconut | ||
| 2 | Eggs | |
| 5-6 | Desert Spoons | Salt Water |
| 3/4 | Bottle | Coconut or Vegetable Oil |
Method
Sieve the rice floor (raw) well. Spread the salt water. Whisk the eggs and make the batter with eggs and the thick coconut milk to the consistency of a pan cake batter.
Heat the oil in frying pan with a rounded bottom. Dip the "Kokis" mould in it and heat it up. Then dip it in the batter. The very top should not be covered with the batter. Put it back to the oil pan. When half done, shake it off and deep fry one at a time. When fried, removed to a colander. Store in an air tight tin, or in an earthenware pot and cover the top of it.
Note: 'Kokis' can be made with steamed American floor. Steam the floor for about 45 minutes or more. Sieve and use 800g for the above recipe.
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03 . Watalappan
Ingradients
| 5 | Eggs | |
| 250 | g | Jaggery (Hakuru) |
| 200 | ml | Condenced milk |
| 50 | ml | Fresh milk |
| pinch of | Cardamom powder | |
| pinch of | Cinnamon ground | |
| pinch of | Nutmeg powder | |
| 1/4 | Vanilla Essence | |
| Cashew for decoration |
Method
Preheat the oven to 180C.
Scrape jaggery and mix with water and boil until the jiggery has melted. Allow it to cool.
Lightly beat the eggs.
Mix the condensed and fresh milk together.
Add melted Jaggery and milk a little at a time to the eggs and continue to beat.
Add vanila essence and pour in to a grease bowl.
Cover with grease proof paper and fan bake for 1 1/4 hours.
For added taste, sprinkle with cashew nuts before or after steaming.
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04 . Asmi
Ingredients - [8-10 Portions]
For the Syrup
| 225 | g | Rice floor |
| 1 | Cup | Thick coconut milk |
| 1 | Cup | Light coconut milk |
| 1/2 | Tablespoon | Salt |
| Oil for frying | ||
| A handful of “dhoul kurundu” leaves (cinnamon leaves) |
For the Syrup
| 225 | g | Sugar |
| 1/4 | Cup | Water |
| Essence of rose | ||
| Pink coloring |
Method
Pound rice and sieve through a very fine sieve.
Add milk to flour very gradually and knead well with the hand. Then add salt.
Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.
To prepare the syrup
Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.
Pound rice and sieve through a very fine sieve.
Add milk to flour very gradually and knead well with the hand. Then add salt.
Squeezed cinnamon leaves in a 1 cup of light coconut milk.
Add the leaf juice (strained) to the mixture to make the batter slimy.
The batter should be of a thick, slimy consistency.
Dilute with a little more coconut milk to get the consistency required for the batter.
Have ready a deep round-bottom pan about three-fourths full of boiling oil.
Take a spoonful of the batter and pour it through an Asmi spoon ( a large coconut shell spoon with a perforated bottom and an upright handle) into the boiling oil moving the spoon round and in all directions until a complete network is formed.
Release the edges with an oil spoon , fold over to form a semi-circle and press the edges together.
Turn over and fry the other side.
Drain on paper.
The Asmis should be put away for a day or two and then fried again to make Asim light and crisp.
Then decorate the top of the Asimis with thickened syrup pouring it in a zigzag design.
To prepare the syrup
Put the sugar and water in a saucepan and thicken it over the fire.
Flavor with rose and color it pink with a few drops of coloring.
Pour it over the Asmis before it hardens.
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05 . American Pancakes
Ingredients
3 large eggs
1 cup flour (122 grams) 1 heaped teaspoon baking powder 1/2 cup milk (110 millilitres)Pinch salt.
Method
First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter ? it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavouring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or creme fraiche. Or try one of these great flavorings. Nice one.
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Peach-and-Toasted Pecan Ice Cream
Ingredients
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream1 egg yolk
1 1/2 teaspoons vanilla bean paste*
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt
Method
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon table salt
2 cups milk
1 cup heavy whipping cream1 egg yolk
1 1/2 teaspoons vanilla bean paste*
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup coarsely chopped pecans
1/4 teaspoon kosher salt
Method
- 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
- 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
- 3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
- 4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
- 5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
- 6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
- *Vanilla extract may be substituted.