INGREDIENTS FOR FILLING
1) MUSSEL - 250 gm
2) COCONUT OIL - 2 TABLESPOON
3) CHOPPED ONION - 400 gm
    SLICED GINGER - 2 INCH PIECE
    CRUSHED GARLIC - 12 CLOVES
    GREEN CHILLY  - 6 Nos(CUT INTO SMALL PIECES)
    CURRY LEAVES - 3 SPRIGS
    CORIANDER LEAVES - AS PER NEED
4) CHILLY POWDER - 2 TEASPOON
    CORIANDER POWDER - 1 TEASPOON
    TURMERIC POWDER - 1/2 TEASPOON
    PEPPER POWDER - 1/2 TEASPOON
5) CARDAMOM - 4
    CLOVES - 4
    CINNAMON - 2 INCH PIECE
6) SALT - AS PER NEED      


FILLING PREPARATION

1) HEAT THE OIL IN A SKILLET OR A FRYING PAN
2) ADD INGREDIENTS No.3 TO IT
3) SAUTE UNTIL SOFT (APPROXIMATELY 5 MINUTES)
4) ONCE IT STARTS TO TURN RED, ADD 4th AND 5th INGREDIENTS TO IT SLOWLY
5) ADD CLEANED MUSSEL AND SALT TO IT
6) TURN FLAME TO MINIMAL AND CLOSE IT WITH A LID
7) CHECK IN REGULAR INTERVALS FOR MASALA NOT TO STICK ON PAN
8) TURN OFF FLAME WHEN THE RAW SMELL/TASTE OF ONION GOES AND THE WATER
    CONTENT DEHYDRATES
9) DIVIDE IT INTO 20 EQUAL PORTIONS

INGREDIENTS FOR BATURA

REFINED WHEAT FLOUR - 250 gm
YEAST - 1 TEASPOON
WARM WATER - 1/2 CUP
SUGAR - 2 TEASPOON
SALT - AS PER NEED
COCONUT OIL - FOR FRYING

PREPARATION OF BATURA

1) MIX YEAST AND SUGAR TO WARM WATER AND STIR WATER FOR YEAST AND SUGAR TO DISSOLVE . KEEP IT ASIDE FOR 1/2 HOUR.
2) ADD REFINED WHEAT FLOUR TO THIS
3) MAKE IT TO A DOUGH AS YOU MAKE FOR CHAPATI (CAN ADD WATER IF REQUIRED)
4) COVER IT WITH A WET CLOTH AND ALLOW IT TO FERMENT
5) AFTER APPROXIMATELY 4 HOUR, THE SIZE OF DOUGH WILL BE ALMOST DOUBLED
6) DIVIDE IT INTO ALMOST 20 PORTIONS
7) MAKE LIME SIZED BALLS AND SPREAD THEM OUT
8) ROLL THEM OUT SLIGHTLY INTO THICK ROUNDS
9) DEEP FRY THIS IN COCONUT OIL
NOTE :- Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball as seen below



STUFFING

1) TEAR SIDE OF BATURA WHERE UPPER AND LOWER LAYERS OF BATTURA
    JOIN AS WE TEAR AN ENVELOPE.
2) STUFF THIS BATURA WITH THE STUFFING WE MADE
3) TEARED PART OF BATURA WILL CLOSE AUTOMATICALLY
4) SERVE THIS HOT AND FRESH TO YOUR LOVED ONES WITH TOMATO KETCHUP OR TOMATO MAYO KETCHUP.



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INGREDIENTS

SUGAR- 2 CUP
MILK - 1 Ltr
CORNFLOUR - 4 TABLESPOON
EGG YOLK - 4
VANILLA ESSENCE - AS PER NEED
BREAD - TO KEEP ABOVE PUDDING(DEPENDS UPON THE CIRCUMFERENCE OF TRAY IN WHICH YOU SERVE PUDDING)
BUTTER - TO SPREAD ON BREAD
EGG WHITE - 4
CRUSHED/POWDERED SUGAR - 4 TABLESPOON
VANILLA ESSENSE - 1 DROP

METHOD

1) ADD CORNFLOUR TO ONE CUP OF MILK AND MIX IT WELL.
2) SPREAD BUTTER ON EACH BREAD.
3) ADD SUGAR TO A THICK PAN ON FIRE
4) ONCE SUGAR STARTS TURNING RED, REDUCE FLAME AND ADD REMAINING
    MILK TO IT. STIR CONTINUOUSLY.
5) WHEN IT STARTS BOILING, ADD MILK MIXED WITH CORNFLOUR TO  IT.
6) ADD THOROUGHLY BEATEN EGG YOLK TO IT.
7) DONT FORGET TO STIR CONTINUOUSLY.
8) ADD VANILLA ESSENCE TO IT AS PER NEED.


BAKING:

9) SPREAD BUTTER ON THE BAKING PAN AND POUR THE ABOUVE MIXTURE TO IT
    AND KEEP IT TO BAKE.
10) TAKE EGG WHITE IN A DRY VESSEL AND BEAT IT WELL.
11) ADD ONE DROP OF VANILLA ESSENCE AND CRUSHED/POWDERED SUGAR TO IT.
12 ) BEAT IT WELL AGAIN.
13) TAKE HALF BAKED PUDDING FROM OVEN AND SPREAD BREAD ABOVE IT.
14) POUR BEATEN EGG WHITE MIXTURE ABOVE IT AND BAKE AGAIN.
15) ONCE PUDDING STARTS TO TURN RED SWITCH OFF OVEN AND KEEP IT SOME
      MORE TIME INSIDE OVEN. THEN TAKE IT OUT.
16) KEEP THE BAKED PUDDING TO COOL.
17) THEN FREEZE IT IN FRIDGE.

SERVE IT CHILLED FOR YOUR LOVED ONES......

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INGREDIENTS

1) REFINED WHEAT FLOUR - 2 CUP
    WATER - 2 AND HALF CUP
    EGG - 1

2) FISH(KING FISH) - 250 gm
    CHILLY POWDER - 2 TEASPOON
    TURMERIC POWDER - HALF TEASPOON
    SALT - AS PER NEED


3) COCONUT OIL - 2 TABLESPOON
    THIN SLICED ONION -  350 gm
    SLICED GREEN CHILLY - 6 Nos
    GINGER SLICED INTO SMALL PIECE - 2 Inch PIECE
    GARLIC SLICED - 6 CLOVES
    CURRY LEAVES - 2 SPRIGS
    CORIANDER LEAVES CHOPPED - 2 TABLESPOON
    SALT - AS PER NEED


4) GHEE - FOR FRYING
    EGG - 2

METHOD 


FOR COVERING:

1) MIX INGREDIENTS No.1 TOGETHER TO MAKE IT A BATTER.
2) HEAT PAN WITH LITTLE GHEE OR OIL.
3) SPREAD THE BATTER ON PAN IN CIRCULAR MOTION TO MAKE THIN DOSA.

FOR FILLING:

4) MAKE A PASTE WITH INGREDIENTS No.2(CHILLY POWDER, TURMERIC POWDER
    AND SALT) EXCEPT FISH. IF REQUIRED, ADD A LITTLE COCONUT OIL TO MAKE IT
    A THICK PASTE.
5) DAUB THIS PASTE ON FISH AND KEEP IT ASIDE FOR ABOUT  20-30 MINUTES
6) FRY THIS DAUBED FISH AS YOU USUALLY MAKE FISH FRY.
7)  SAUTE (cooked or browned in a pan containing a small quantity of butter, oil, or other fat) INGREDIENTS No.3.

8) ADD FRIED FISH INTO IT BEFORE TAKING IT OFF FROM FIRE AND MIX WELL.


TO PROCEED:

9) KEEP A LITTLE (ALMOST 1 TABLESPOON) FISH MASALA FILLING AT THE CENTER OF DOSA.
10) FOLD IT WITH FILLING IN CENTER TO MAKE IT IN A SQUARE SHAPE.

11) DIP THIS PUFFS IN EGG.
12) ADD A LITTLE GHEE TO A PAN TO FRY. ONCE HOT, FRY PUFFS ONE SIDE AT A
      TIME(NEVER DEEP FRY IT).
                                            OR
      BAKE THE PUFFS IN PREHEATED OVEN AT 400 C FOR 30 TO 40 MINUTES TO GIVE
      IT A REAL PUFFS LOOK!!!!!

NB : ONCE FRIED OR BAKED, THE PUFFS CAN CAB BE SERVED TO YOUR LOVED ONES IMMEDIATELY AS PUFFS SHOULD BE ALWAYS SERVED HOT!!!!!

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