mustard, 1 red chilli, urad dal, curry leaves, oil for seasoning
Preparation
Peel plaintanos and cut into small pieces after slitting lengthwise into quarters.
Cook with water well above level of veggies, salt turmeric and pepper added on low heat until plantanos
get
really done. Takes about 25 mins or so. Grind half the fresh coconut and add to cooked plaintanos.
In a separate pan season with mustard, urad dal, curry leaves and fry remaining grated coconut until a
reddish
brown. Pour this onto the plaintainos and ericheri is ready.
102. Venn pongal
Ingredients
2 cups rice 3/4 cup mung dal,
dry roasted to a golden brown cracked black peppercorns
1 1/2 tspns lightly crushed cumin, turmeric,
salt to taste. A good bunch curry leaves
a little chopped ginger
5-6 tbspns ghee/melted butter turned brown
bunch cashews
Preparation
Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add
a
little more water if not semi- solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds,
cracked
pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add
the
ginger. Mix well.
103. Badusha
Ingredients
2 cups bisquick, sour cream, 2 cups sugar, 1 cup water
Preparation
Make one thread consistency syrup with sugar and water.
Make a dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the
patty
with a knife or small cap.
Deep fry in crisco or oil on low fire till a med brown.
Dip in syrup by pushing it deep down, remove and set aside. Can place a walnut or pecan in the center
immediately after dipping.