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!!!!!

DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

INGREDIENTS

1) CLEANED TAPIOCA GRATED - 1 TIN
2) MILKMAID - 1 TIN
    SUGAR - HALF TIN
    MILK - 3 TIN
NB : 'TIN' REFERRED HERE IS THAT OF MILKMAID.

3) CHINA GRASS - 10 gm
    WATER - 1 TIN
4) SUGAR AND BROKEN CASHEWS - TO DECORATE

METHOD

1) SOAK CHINA GRASS IN WATER FOR 15 MINUTES OR TILL IT BECOME SOFT .
2) ADD GRATED TAPIOCA WITH INGREDIENTS LISTED UNDER NO.2 AND BOIL IT.
3) REMOVE FROM FIRE ONCE BOILED WELL.
4) MELT SOAKED CHINA GRASS IN LOW FLAME.
5) WHILE STIRRING CONTINUOUSLY ADD MELTED CHINA GRASS TO MILK.
6) CHANGE MIXTURE IMMEDIATELY TO THE BOWLS IN WHICH PUDDING TO BE SERVED.

TO DECORATE

1) KEEP A PAN ON LOW TO MEDIUM FIRE.
2) WHEN THE PAN GETS HOT, ADD SUGAR INTO IT.
3) ADD BROKEN CASHEWS WHEN SUGAR MELTS AND CHANGES INTO BROWN COLOR.
4) SMEAR(RUB) A LITTLE GHEE ON A PLATE AND POUR THE ABOVE CARAMEL MIXTURE INTO IT WHILE HOT.
5) LET IT FREE TO COOL DOWN.
6) CRUSH IT INTO SMALL PIECES AND SPREAD IT ALL OVER PUDDING WHILE SERVING.

LIKE ANY OTHER PUDDING, SERVE IT CHILLED FOR YOUR LOVED ONES.

AND DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

NOTE : TO BE SERVED WITH CURD AND PICKLE
INGREDIENTS 

1) WHEAT FLOUR - 2CUP

2) MINCED ONION - HALF CUP
PEPPER POWDER - HALF TEASPOON
CUMIN POWDER - HALF TEASPOON
CHAT MASALA - HALF TEASPOON
FENNEL POWDER  HALF TEASPOON
CHILLY POWDER - HALF TEASPOON
TURMERIC POWDER -HALF TEASPOON
COCONUT OIL - 1 TABLE SPOON
CHOPPED CORRIANDER LEAVES - 1 TABLESPOON
SALT - AS PER NEED

3) GHEE - TO COOK CHAPATI

METHOD


1) MIX SECOND INGREDIENTS WITH WHEAT FLOUR BY ADDING WARM WATER GRADUALLY TO MAKE IT A DOUGH LIKE YOU MAKE FOR CHAPATI.
2) KNEAD FOR ATLEAST 10 MINUTES AND LONGER IF POSSIBLE.
3)  MAKE IT INTO AVERAGE SIZED BALLS.
4) FLATTEN THE BALL WITH THE HELP OF A LITTLE DRY WHEAT FLOUR.
5) PLACE IT ON A HOT THAVA.
6) LET IT COOK FOR 30 SECONDS ON EACH SIDE.
7) TURN IT FOR ABOUT 3 TO 4 TIME TILL THE CHAPATHI IS COOKED.

SERVE IT HOT FOR YOUR LOVED ONES WITH CURD AND PICKLE FOR ITS BEST COMBINATION...

DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???