310 gms Rice Powder (10gms for dusting the ladoos at the end)
150 gms Jaggery (natural)
100 gms desiccated Coconut or scraped Coconut
1/4 tsp Cardamom Powder
2 tablespoon Seasame Seeds
1.5 tblsp of Ghee
Method:
Dry roast the rice powder, stirring ontinously until it becomes slightly brown (about 5 minutes), when bottom becomes slightly brown. Remove to a mixing bowl and then dry roast the sesame seeds.Remove and add to rice powder. Add Cardamom powder. Now add two tblsp ghee to pan and add jaggery. When the jaggery starts melting add about three tblsp of water and continue stirring till you get a sticky syrup.( Drop a drop or drops of the syrup into a small bowl of cold water. When you remove the blop of jaggery it should be sticky to touch). Add desiccated coconut or scraped coconut to syrup and mix. Put off the flame. Drop the whole mixture to the bowl of rice powder and mix well.
Take sufficient quantity to make a ladoo and form into a ball. Press hard otherwise when you finally form the ladoo into a ball it will crumble. Apply little ghee on your palms. Now roll each ladoo to form a round and smooth ladoo.
Finally roll the ladoo’s in the reserved rice powder and remove. Store the ladoos in airtight container to be consumed in three or four days or store in refrigerator ( for longer lasting). Enjoy!! 20 ladoo’s
Sufficient oil to fill half a deep pan for frying (veg oil or coconut oil)
Method:
Wash and soak the rice for 4 hours. Drain and grind along with jaggery, coconut milk, cardamom powder, nutmeg powder and salt
Pour the batter into a deep non-stick pan and on slow fire allow the batter to thicken stirring all the time. When the moisture in the batter has dried up and the batter forms into a dough, remove into a tray. Knead and start making gulio or rice marbles by applying little ghee on your palms and with a small piece between your palms make a circular motion.
After all the dough is used up to form gulio, place a deep pan and add sufficient oil (about half the pan) to fry the gulio. When oil is hot, reduce heat and add the gulios. Fry for about 4 to 5 minutes, when they turn brown remove to a perforated vessel or paper towels. When the gulios or rice marbles cool they will be crunchy.
On low heat roast the sesame seeds in a deep pan for about 4 minutes, stirring continuously. Do not allow it to burn. Transfer the sesame seeds to another vessel. In the same pan, add 2 tsp ghee and the jaggery. When the jaggery melts and starts to froth, check if the jaggery syrup is ready. To test drop a couple of drops of the syrup into the bowl of water. Remove the jaggery from the bowl and test with your fingers. It should form a flexible ball.
Remove the pan from flame and add the sesame seeds and mix well. Sprinkle cardamom powder and mix. Immediately start preparing the ladoos. Dip you hands in the bowl of water and then remove a small quantity and then make it into a ball with your palms and fingers. Again apply little ghee to your palms and then finish the ladoo by rolling the semi finished ball in your palms.
The ladoos have to be formed quickly or the mixture will dry up as it cools. If it dries up, place the pan again on the stove and heat up. It looses and then form the remaining ladoos.
After they have cooled down, store in air tight containers. Enjoy.
Add: 3/4 tsp Coriander Powder, 1/2 tsp Turmeric Powder, 1/2 of Kashmiri Chilli Powder, 1 tsp ginger garlic paste (or 1/2 tsp of garlic powder or 1/2 tsp of ginger powder). lemon juice about 1 tblsp and 1/2 tsp of salt. Mix the mutton chops in this and keep aside for 30 minutes
Add 10 chopped mint leaves, 1 tblsp yoghurt, 1/2 tsp garam masala powder, 2 tablespoon fried onions (readymade from grocer or fry sliced onions until brown and remove to paper towels. When cooled you can add the fried onions). Mix and then cover with clingwrap. Place in refrigerator overnight.
Line a tray with aluminium foil and place the marinated cutlets (chops) on the tray. Spray with oil and baked in preheated oven on 250degrees for 15 minutes. Remove and turn over the chops. Place some crushed garlic on the chops and sprinkle some herbs, rosemary, thyme and sage. Sprinkle lime or lemon juice. Spray oil and place in oven and bake for another 15 minutes. Remove and sprinkle little lime juice. Enjoy
Marinate the Scallops with the salt, pepper and cayenne pepper and keep aside for fry mins.
Place a pan on stove and add the butter. When hot fry the marinated scallops . First on one side for a couple of minutes and then other side. Remove . Add chopped onion and chopped garlic and fry for 1 minute. Add cooking wine. When it boils add the fried scallops. The add lemon juice and boil for 30 seconds. Mix and add chopped Parsley
100 gms Black Fungus (if dried, then immerse them in warm water and after 5 minutes drain them)
1/2 Bell Pepper or Capsicum (Green, Yellow, Red)
3 Asparagus
1 Spring Onion cut diagonally
75 gms ginger chopped
6 flakes garlic chopped
1 Bunch Coriander Leaves or Cilantro Chopped
Sauce:
1 Cup Chicken or Veg stock
1 Tsp Sesame seeds
1 tsp Hot chilli sauce (Siracha or any brand)
1tsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Corn Starch
2 Tblsp Butter
6 tablespoon Seasame Oil
Method:
Clean and wash the Shrimp, leaving the tail on. Slightly Butterfly to Shrimp, so that they flare up when cooked.
Wipe the mushroom with wet paper towel. Then cut them into strips.
Cut the Capsicum into strips
Cut the Asparagus into small pieces about 1.5 inch
Make a sauce by adding to the stock, 1 tsp Sesame seeds, 1 tsp Siracha Sauce, 1 tsp Soy sauce, 1 tsp Oyster Sauce, 2/3 of chopped ginger and 1 tsp corn starch. Keep it aside.
Place a pan on stove and add 2 tblsp of butter and 3 tbsp of Sesame oil. When hot add the chopped garlic and 1/3 of the chopped ginger. Fry for few seconds add the prawns (pat dried previously) fry for three to four minutes till the prawns obtain a pink colour. Remove the fried prawns. Now add the Oyster mushrooms and 1 tblsp Sesame oil and fry for another 3 minutes. Remove and now fry the black fungus (fry for 3 minutes) and remove.
Add 1 tblsp sesame oil and fry the Asparagus for 3 minutes and remove. Now add 1 tblsp sesame oil and fry the bell peppers or Capsicum for 3 minutes. Add to it the fried shrimp, Asparagus and sauce mixture. Mix well and add the spring onions and fried mushrooms. Mix well and stir fry for another two minutes and sprinkle the chopped cilantro. Mix once and remove.
500 gms Beef (preferably tender meat like tenderloin or undercut)
1/2 tsp Baking Soda & little water
1/2 Bell Pepper or Capsicum (Green, Yellow, Red)
1 Spring Onion Chopped
1 inch ginger chopped
4 flakes garlic chopped
1tsp Oyster Sauce & 2 tblsp for later
2 tblsp Soy Sauce & 2 tblsp for later
1/2 tsp Black Pepper & 1 tsp for later.
1 tsp sugar
1/2 Salt
4 tablespoon Seasame Oil
Method:
Wash and cut the beef into thin slices about 2 inches. Add the baking soda and water. Mix and keep it aside for 20 minutes. Wash and pat dry the meat.
Make a sauce of the 2 tblsp Soy sauce, 1 tsp Oyster Sauce, 1/2 Pepper powder, 1 tsp sugar, ginger and add to the meat. Let it marinate for 20 minutes.
Wipe the mushroom with wet paper towel. Then cut them into the same size as the beef pieces. Cut the capsicum into similar size as the beef.
Place a pan on stove and add 2 tbsp of Sesame oil. When hot add the chopped garlic. Fry for few seconds add the capsicum and fry for three minutes. Now add the mushrooms and fry for another 3 minutes. Remove the mixture and then add another two sesame oil and fry the marinated beef in batches for 2 to 4 minutes. The put the beef back to the pan, add 1/2 tsp salt and 1 tsp black pepper. Continue frying for 4 minutes. Add the mushroom and bell pepper mixture, spring onions fry for two minutes. Add 2 tblsp of Oyster Sauce and 2 tblsp of Soy Sauce. Close and cook for 5 minutes.
500 grams Prawns (cleaned and marinated with 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp salt and 1 tbsp vinegar for 30 minutes)
Masala:
3 Onions Chopped
6 Cloves Garlic Crushed
1 inch ginger chopped
1 Sprig Curry Leaves
1 bunch chopped coriander leaves
3 chopped tomatoes
1 heaped tsp of Chilli Powder
1 heaped tsp of Coriander Powder
1/2 tsp of turmeric powder
2 heaped tsp of Coconut oil
1.5 lemon sized tamarind immersed in warm water (to obtain tamarind water)
Method:
Place a pan on stove and add the coconut oil. When the coconut oil is hot add the crushed garlic. Fry till the garlic becomes slightly brown, then add curry leaves and fry for 30 seconds. Then add the chopped onions and ginger. Fry for a minute and add the chopped tomatoes and powders.
Mix and cook on slow flame for 10 minutes. Now add the marinated prawns, tamarind water and 1/2 tsp salt. Mix well and cook on slow flame for another 10 minutes. Sprinkle chopped coriander leaves and mix well. Remove from flame.
700 grams Skate or Kite fish, skin removed cut into small pieces (with Bone)
1 sliced onion
5 cloves chopped garlic
1 inch ginger chopped
15 pepper corns
6 green chillies slit
1 tsp Mustard Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
3 tsps of Kashmiri Chilli Powder
200 ml of coconut milk
(1/2 tsp )salt and (2 tblsp) vinegar to taste
1/2 tsp sugar
2 tsp garam masala
Seasoning:
4 tablspoons of oil
4 crushed garlic
Method:
Add two tsp of salt to skate pieces and scrub lightly all over. Wash and keep aside.
Heat a pan and add three tablespoon oil. When hot add the chopped onions and fry 5 minutes. Add ginger, garlic and black pepper, mix well fry for a minute. Add the powders, salt, vinegar, sugar and half cup water. Mix well and bring to boil. Add the coconut milk and bring to boil. Add the fish pieces, stir and close the lid. Let it cook for 5 minutes. Around 3 minutes into the cooking add the green chillies and garam masala and cook for the remaining two minutes.
Seasoning: Heat the oil in a pan and when add the crushed garlic and when garlic becomes brown add the seasoning to the fish curry and close the lid. After fish minutes, open and stir it gently. Skate fish curry is ready.
Cooking With Dexter 