Ingredients: 100g red rice, 3 cups coconut milk, green herbs (your choice)
Preparation: Wash the rice, add 3 cups of water and cook it until it’s ready. Cut the green herbs and mix them with 1 cup of coconut milk. Then give it in a strainer until you have a juice. Add the cooked rice and mix everything with 2 cups of coconut milk and salt.
Cook for approx. 5min. And it’s ready to be served.
Ingredients: 10g cummin seed, 10g fennel seed, 20g coriander seed, 20g ginger, 30g onions, salt, 100g tamarind, 5g cinnamon, curry leaves,
2 tsp. pepper, 1 tsp. mustard seed
Preparation: Put Cumming seed, fennel seed, coriander seed, ginger, garlic, onion and cinnamon together and grind it. Keep a pan or a pot on the stove and when its getting hot put some oil into the pan. Add mustard paste, curry leaves and sort it. Then add some grinded spices. Add mixed pepper, salt and tamarind to 2 Ltr. of boiled water.
Ready to be served.
Ingredients: 100g red rice, 3 cups coconut milk
Preparation: Wash the rice, add 3 cups of water and cook until the rice is done. Add 3 cups of coconut milk and mix it. Add salt and cook for about 5min.
Ingredients: 250g kurakkan flour, ½ crushed coconut, 50g red onions, 2 green chilli, 1 curry leave, ½ teaspoon table salt
Preparation: Mix everything with 1 cup of water. Roll out with a rolling pin. Cut in pieces, choose size and thickness. Put on medium heat for the pan, put the roti and fry until they’re brown on both sides.
Ingredients: 1kg wheat flour, 200g kurakkan flour, 1 small portion each: cummin, fennel, coriander, butter, 1 teaspoon salt, 1 teaspoon sugar,
2 eggs, 1 small portion sesame, 20g yeast
Preparation: Mix all ingredients, wait 20min. Make little balls and wait 10min. Then bake for 10min. with 180 degrees. Their colour should be gold yellow by then. If so, they are:
Ready to be served.
Ingredients: 750g atta flour, 200g kurakkan flour, 3 tablespoon olive oil, 150g sesame seeds, 50g butter, 2 eggs, 2 tea cups cold water, salt
Preparation: Mix all ingredients together; work the dough until it’s pasty (30min.); Keep 45min. in a pot. Preheat the oven to 150 degrees. Roll the paste and cut the cracker. Apply oil on the oven sheet and put the crackers on it. Keep them for 10min. in the oven and check whether the crackers are ready.
Ingredients: 250g lentils, ¼ teaspoon saffran powder, 1 teaspoon curry powder, curry leaves, if you like spicy you can add chili powder,
1 little quantity sweet cummin, 1 little quantity cinnamon, dhill seed, fennel seed, 1 or 2 green chili, 50g onions, 10g garlic, 10g ginger, 1st and 2nd fresh coconut milk or 1 can coconut milk
Preparation: Wash the lentils 3-4 times, cut the ingredients, mix with lentils. Add coconut milk (should be enough to cook the lentils). Cover the pot, cook for 30 min. on medium heat. Stir from time to time. The dish is ready if it’s soft with a yellowish colour.
And it’s ready to enjoy.