Fish In Coconut Gravy

Ingredients

For the coconut paste –

Onion                                   1 chopped
Red chilies                          2
Coconut                               200 g, grated
Black Peppercorns           10

For the curry –

Onion                           1 chopped
Tomatoes                    2 chopped
Ginger-garlic
Paste                                1 tsp
Coconut oil                    50 ml
Cumin powder             1 tsp
Turmeric powder        ½ tsp
Coriander powder       1 tsp
Salt                                     to taste
Tamarind paste              1 tbsp
Chilly powder                  1 tsp
Water                                  150 ml
Pomfret                              500 gm

Method

First in order to make the coconut paste you need to grind all the ingredients and add a little bit of water to make a fine paste. Take a skillet and fry the onion, tomatoes and ginger-garlic paste in oil. To this add the cumin powder, turmeric powder, coriander powder and salt. On a low heat sauté for about five min and then add the coconut paste and tamarind pulp. Cook for about three min and then add water. Add the fish cubes and simmer for 10 min. Serve immediately with rice.

Chocolate Chip Cookies

Ingredients

Cocoa powder      45 gm
Flour                        75 gm
Baking powder      a pinch
Castor sugar           200 gm
Whole almonds      200 gm, chopped
Chocolate chips     200 gm
Eggs                             5
Unsalted butter      250 gm, melted

Method

Put together cocoa powder, flour, baking powder, castor sugar, almonds and chocolate chips in a mixing bowl. Add the eggs to the bowl and mix properly. Now add the melted butter to the mixture but it should not be too hot. Take a spoon and scoop out the portions of this mixture into a baking tray. Bake this at 180 C for 35 min. Serve warm.

Vegetable Wontons

Ingredients

For the fillings –

Carrot                                             60 g, diced
Fresh Chinese mushrooms    50 g
Green peas                                    40 g
Sweet corn kernels                    50 g
Firm tofu                                        50 g
Vegetable oil                                 1 tbsp
Salt                                                    1 ½ tbsp
Vegetable stock                           100 g
Sugar                                                1 tbsp
Pepper powder                            1 tsp
Sesame oil                                     2 tbsp
Cornstarch                                    2 tsp

For the wontons –

Wonton wrappers        1 pkt
Oil                                       250 ml
Chinese parsley            1 sprig

Method

Take the food processor and blend the parboiled carrots, mushrooms, peas and sweet corn in it. Cut the tofu into small cubes and mash with the help of a sieve. Take a bowl and mix the parboiled vegetables and the tofu in it. In 1 tbsp of vegetable oil sauté the mixture and then add the salt, stock and sugar and mix thoroughly. Remove it from heat. Now add the pepper, sesame oil and cornstarch and let the mixture stand for an hour. Take the wonton wrappers and fill it with the mixture so that small bags are formed. Deep fry the bags and garnish with parsley. Serve with chili sauce.