Seafood Crepes

Makes 2 crepes. This is my version of crepes. Do try these out.

Ingredients:

• Egg-1
• Milk little
• Salt a pinch
• Flour – 1 to 2 tsp
• Water little
• Vanilla essence – 1 tsp

For filling:

• Olive oil- 1 tsp
• Garlic finely chopped -1 tsp
• Onion finely chopped- 1 small
• Prawns- 5 to 10
• Squid few rings
• Fish - ½ can (I used canned tuna)
• Salt to taste
• Green chilli-1
• Bafat powder- ½ tsp ( or chilli powder)
• Turmeric powder- ¼ tsp
• Ginger finely sliced-1/4 tsp
• Tomato puree – 1 to 2 tsp
• Coriander leaves few sprigs

Preparation:

1. Beat the egg, add milk to the egg mixture and beat well until frothy. 
2. Add pinch of salt and flour while beating and mix well. Add little water to get the consistency. 
3. Pour on greased nonstick pan in thin layer and fry on both sides. Remove and set aside.
4. Add oil in a pan add garlic, onion, and fry. Add prawns, squid, fish, salt, green chillies and ginger. Saute well. 
5. Add tomato puree little bafat powder and turmeric powder. Saute. Add coriander leaves. 
6. Place the filling in between the crepes and fold them like a roll or a square. 
7. Sprinkle cheese shreds on it  if desired while serving(optional).

Lamb Kofta in thick gravy

Ingredients:

•  Lamb mince – ½ kg
• Mixture of Ginger garlic paste,Chilli paste and ¼ tsp turmeric pwd- 1 to 2 tsp
• Veg oil- 1 tsp

For masala: 

• Chilli powder – 1tsp
• Turmeric powder-1/2 tsp
• Garam masala powder– 1 tsp
• Onion chopped- 2 med
• Tomato puree – 1 cup ( grind tomatoes to get the puree)
• Coriander leaves few
• Salt to taste
• Oil

Preparation:

1. Add the ginger garlic and chili paste and veg oil to lamb mince and mix well. Make koftas and keep aside.
2. In a pan add 4 tsp oil add onion sauté till slight brown. Add salt chilli pwd, turmeric pwd and garam masala pwd stir well. 
3. Add tomato puree and place the koftas do not sitr. Cover the vessel and cook on low flame for 15 to 20 mins till cooked. Garnish with coriander leaves and serve.

Note: Can semi fry the koftas and add to the gravy or add it as it is.

Sago pudding

Ingredients:

• 300g sago
• 1 egg white
• 200g palm sugar, chopped
• ½ cup water
• 4 tbsp white sugar
• 1 can coconut milk

Preparation:

1. Bring a large pan of water to the boil and when boiling, add sago. Stir frequently as the water returns to the boil, to avoid them sticking. The sago will float to the surface and be transparent when cooked. Strain and rinse with cold water a couple of times to remove the starch.
2. In a bowl beat the egg white until soft peaks form. Add sago, stir to combine and pour into a jelly mould. Chill until set, about 1 hour.
3. Stir palm sugar and water over medium heat until sugar has dissolved. Stir in white sugar. Stir until completely dissolved and then strain through a fine sieve into bowl and refrigerate for approximately 1 hour.
4. Turn sago out onto a serving plate, Cut into wedges and serve topped with a little of the coconut milk and syrup.

Mango Pudding

Ingredients:

• 2 tablespoons unflavored gelatin
• 3/4 cup sugar
• 1 cup hot water
• 3 cups pureed fresh mangoes
• 1 cup evaporated milk
• 8 ice cubes
• lime wedges, optional
• fresh mango slices for garnish, optional

Preparation:

1.  Add gelatin and sugar to hot water and mix until dissolved and smooth.
2. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted. 
3. Pour mixture into jelly mould and chill until set, at least 3 hours. 
4. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. Best eaten within a day.

Beetroot dip

Try this dip its very tasty!

Ingredients:

• Beetroot- 1 boiled and peeled
• Curds 3 to 4  tbsp
• Garlic 1 clove finely chopped
• Salt to taste

Preparation:

1. Boil the beetroot and peel it. Dice it and grind in mixer till coarse paste.
2. Mix curds, salt and chopped garlic. Add the ground beetroot and mix well.
3. Serve with tortilla chips or roti.