Rice and Coconut Pancakes

ingredients
2 cups Raw Rice, soaked for 4-5 hours
4 cups dessicated Coconut
1 cup Cooked Rice
1 cup Coconut Water
1/2 teaspoon Yeast Granules,
dissolved in some Coconut Water or little hot Water
Salt and Sugar to taste

Method of cooking "Appam (Rice and Coconut Pancakes)"

Drain the soaked rice and grind it along with the coconut and cooked rice to a fine thick paste.Coconut water may be preferably used instead of water for grinding.
Add the yeast and mix lightly.Mix in the salt and sugar to taste.
Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok.Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
Cover with a lid and cook each appam on medium heat for about 3 minutes or till the edges have become golden crisp and the center is soft and spongy.
Another sign of doneness would be when the edges start coming off the wok.

Tomato Dosa

The tomato dosa look delicious….Will try it.Looks colorful and awesome.

Ingredients
ponni rice (pacharisi) - 1 measure
moong dal (pasiparuppu) - 1/2 measure
tomatoes - 3 to 4 big
green chillies - 2
ginger - a small piece
hing/perungayam - a small chunk
salt to taste
cilantro and curry leaves for garnishing.

Soak the ponni rice and moong dal for at least 5-6 hours. In the blender first grind
tomatoes, chillies, hing, and ginger.
Keep it aside. Then grind the rice and dal mixture until fine. Make sure you don't add too
much water while grinding.
To this, add the pureed tomato mixture and blend well. Add the salt to it at this stage.
Keep the batter in the fridge for a good one hour, and then pour it over the tava like any
dosa.
This tastes good with chilly powder or a green chutney.

Pineapple Souffle

Ingredients

Sliced Pineapple tin - 1
Sugar - 1/2 cup
Water - 1 cup
Gelatin - 25 gms
Cream - 1 cup

Method:

Mix gelatin with warm water, to this add sugar and pineapple syrup, mix well and set it in the fridge. When it sets nicely beat the mixture in electric beater.
Cut pineapple into small pieces, add the above mixture and cream and chill it.
Decorate with nuts and serve.

Buttermilk Pancakes

ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk
Vegetable oil for brushing griddle

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Cooks' note:
Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Tomato soup

Tomato soup was one of the kid favorites.This is an easy but delicious recipe. Vary the amount of cream if you like.

Ingredients

Ingredients
4 tomatoes
1 small onion
1/2 tsp chopped garlic
3 tbsp butter
Salt and pepper to taste
1 tbsp cornflour


Dice the onions
Heat butter in a pan and when it melts add garlic and onion and saute till onions turn translucent.
Now add 1/2 cup of water and tomato pieces. Cover and cook on a low flame till tomatoes are tender.
Allow it to cool. Blend it nicely and sieve it.
Heat it again adding salt, pepper and cornflour (mixed with a cup of water). Stir till it thickens. Serve hot with fried bread cubes.

cheese and leek tart

INGREDIENTS

1 sheet ready-rolled butter puff pastry
plain flour
20g butter
1 tablespoon olive oil
1 large (500g) leek, sliced thinly
140g goat’s cheese, sliced
2 eggs
2/3 cup (160ml) cream
salt and freshly ground black pepper
frisée lettuce
1 tablespoon vinaigrette

METHOD

Lightly oil a 23cm round, loose-based flan tin. Place pastry on a lightly floured surface; dust top with a little more flour. Roll out until large enough to line tin. Lift pastry into tin, gently ease pastry into side of tin; do not stretch pastry or it will shrink during cooking. Lightly prick base with a fork; place tin on an oven tray. Refrigerate for 20 minutes.

Preheat the oven to hot (220°C/200°C fan forced). Cover pastry with baking paper; fill with uncooked rice or dried beans. Bake in a hot oven for 15 minutes, then remove the paper and rice. Return pastry to oven for a further 1 minute
or until browned. Cool. Reduce oven temperature to moderate (180°C/160°C fan-forced).

Meanwhile, melt butter with oil in a medium frying pan. Add leek; cook,
stirring, for about 10 minutes or until very soft, but not colored. Spread leek onto pastry base; top with the goat’s cheese.

Whisk together eggs and cream, then season well with salt and pepper. Pour over leek and cheese. Bake tart
in a moderate oven for 25 minutes or until set. Cool tart in tin for 5 minutes before lifting out.

Raisin bread.

Ingredients:
1 package active dry yeast
1/4 cup warm water
1 cup raisins
1/4 cup soft butter
1/4 cup sugar
1 1/2 teaspoons salt
1/2 cup scalded milk
3 3/4 cups all-purpose flour
2 eggs, beaten

Preparation:
Dissolve yeast in warm water. In a large bowl, combine raisins, butter, sugar, salt, and hot milk; stir to dissolve the sugar. Let mixture cool to lukewarm. Stir in 1 1/2 cups of the flour; beat well. Add yeast mixture and the beaten eggs; mix to blend well. Add enough of the remaining flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until dough is smooth and elastic. Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down and divide into 2 portions. Cover and let rest for 10 minutes. Shape into 2 loaves; place in 2 greased 8x4x3-inch loaf pans. Cover and let rise again for about 45 to 60 minutes, until almost double. Bake at 375° for 25 minutes, placing foil over loaves the last 10 minutes, if loaves are getting too brown. Remove loaves from pans and let cool on racks.