Custard Caramel Pudding

Ingredients :
Egg - 4nos
Milk - 2 glass
Vanilla Essence - few drops
Sugar - to taste or 8 heaped tbs
Custard powder - 2tbs
Method :
Mix the custard powder in 1/2glass of cold milk. Beat the eggs thoroughly. Add sugar to it. Warm up the milk and mix it with custard powder and egg. Stir it well. Add vanilla essence. Take some sugar and water in a pot and heat it. When it is of slight brown colour, remove from the heat and let it cool. Pour the pudding mixture into the dish. Close the dish tightly with a lid. Take some water in a pressure cooker and keep the pudding dish inside. Steam without the weight for 1/2 an hour.

Cochin Fish Fry

Ingredients1) Any Fish - 1 kg
2) Red Chilli Powder - 2 Teaspoon
3) Turmeric Powder - 1 Teaspoon
4) Tamarind or Vinegar- 1/2 Teaspoon
5) Ginger-Garlic Paste- 1/2 Teaspoon
6) Salt - To Taste
7) Coconut oil - To Deep fry Fish

PreparationClean the fish and mix ingredients 2, 3, 4, 5, and 6 well with 2 teaspoon coconut oil. Wrap the paste on fish and keep it for 1 to 2 hours. Then heat the oil in a pan and fry the fish with closing the pan with a lid and serve hot.

Spicy Cuttlefish

Ingredients
500g cuttlefish(cleaned, scored and cut into slices)3 onions }12 red chillies (seeded) } grounded 4 dried chillies (soaked)}corriander leaves (chopped)125g grated coconut( squeezed into milk)oil for fryingSEASONING INGREDIENTSsalt 1 tsp tamarind11/2 tsp sugar

Preparation
10 heat 65 tbsp oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside.2) Reduce heat and add grounded paste and fry3) Add cuttlefish and stir half coconut milk.Add on the seasoning ingredients4) pour remaining coconut milk and bring to boil

beef cutlet-camarao costeleta

Ingredients
BEEF 1/4 KGMINCED COOKED POTATO 1/2 KGCHOPPED GINGER 1/2 INCHONION CHOPPED LENGTHWISE 2CHOPPED GREEN CHILLIES 4 CURRY LEAVES 1 STALKTURMERIC POWDER 1/2 TSPCHILLI POWDER 1 TSPGARAM MASALA POWDER 1 TSPBREAD CRUMBS 1 CUPBUBBLED EGG WHITE 1/2CUPSALT SUFFICIENT
Preparation
MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF. COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP. THEN MINCE IT IN A MIXER .SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN. ADD COOKED MEAT , MINCED POTATO, GARAM MASALA. PUT OFF THE FIRE. KNEAD IT SOFTLY.MAKE BALLS AND ROLL IT IN A REQUIRED SHAPE.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS. FRY IT IN A HOT PAN TILL IT GETS BROWN IN COLOR.

Kerala chicken

Ingredients: - 500 grams chicken cut into six pieces, 1 medium sized onion, 1 cup grated coconut, 4 garlic flakes, ½ tablespoon coriander powder, ½ tablespoon red chilly powder, ½ tablespoon shredded ginger, 1 big green chilly, ½ teaspoon turmeric powder, 1 red chilly, few curry leaves, 1 tablespoon oil and salt to taste.

HOW TO PREPARE: - Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.

Onion chicken

Ingredients : - 500 grams chicken cut into five medium size pieces, 4 medium sized onions cut into roundels, ½ cup curd(yoghurt), ½ cup coriander leaves ground to a paste, 1 teaspoon lemon juice, ½ teaspoon red chilly powder, ½ teaspoon black pepper, ½ teaspoon hot spice mix, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 green chilly, 1 tomato, 1 tablespoon ghee (clarified butter) and salt to taste.

HOW TO PREPARE : - Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve

Cochin Coconut Masala -vegetarian

5 dried red chillies
2 tbsps white poppy seeds
2 tbsps coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns
2 oz dessicated coconut
6 tbsps sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafoetida
2 large green chillies, cut in thin strips
1 tsp ground turmeric
12 curry leaves
1 large onion, thinly sliced
1 large sweet potato, cut into chunky chips
2 medium courgettes, cut into chips
9 oz mooli, cut into chips
4 oz okra, cut in half lengthwise
4 oz green beans, trimmed & cut in half
400 ml canned coconut milk
juice of 1 lime
salt
Instructions...
Dry roast the dessicated coconut in a hot pan until just brown.
Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, cloves and peppercorns, then grind them all in a spice grinder. Mix with the roasted coconut and a little water to make a paste.
Heat the oil in a large heavy pan. When hot, fry the mustard seeds, cumin seeds, asafoetida,green chillies, turmeric and curry leaves, then add the onion. Fry until the onion is soft. Add the sweet potato and fry for 3 minutes.
Add the spice paste and all the other vegetables, stirring everything for 5 minutes. Then add the coconut milk, reduce the heat and cook until the vegetables are tender, adding a little water if necessary to keep things loose.
Finally, add the lime juice and a little salt to taste.

chicken curry

INGREDIENTS
1 Whole Chicken
1 piece Fresh (3cm) Turmeric (Peeled And Roughly Chopped)
50ml Water
1 teaspoon Peppercorns (Heaped)
6 Green Bird's Eye Chilli's
4 Cloves Garfish (Roughly Chopped)
1 piece Fresh Root Ginger (3cm - Roughly Chopped)
200g Tomatoes (Chopped)
100g Sliced Shallots
3 tablespoons Coriander Leaves (Chopped)
Method
Cut the chicken into twelve pieces and set aside.
Soak the turmeric in about 50ml water for 30 minutes.
Using a mortar and pestle or food processor, grind the turmeric, its soaking liquid, the peppercorns, chillies, garlic, ginger, tomatoes and shallots until they become a smooth paste.
Mix this paste with the chicken in a large pan and simmer for about 20-30 minutes until the chicken is tender.
The sauce should still be quite thin.
Garnish with chopped coriander and serve the curry with a mound of steaming rice.

Fried chicken

Chicken pieces -1 kg
Coriander powder -1.5 tbsp
Chilly powder -1 tbsp
Turmeric powder -1\2 tsp
Ginger paste -2 tsp
Garlic paste -2 tsp
Curd -1.5 tbsp
Lime juice -2 tsp
Salt -to taste
Oil -for frying
Method:
Wash and squeeze the chicken pieces to make them dry. In a vessel, mix together the spice powders, ginger paste, garlic paste, curd, lime juice and salt. Add the chicken pieces and mix well. Keep it aside for an hour. Fry them in oil till golden brown.

mathi curry(chala curry)sardinha cozhido

Sardines -10Raw mango -1 small (cut into pieces)Onion -1 small (sliced)Ginger -1″ piece (chopped)Garlic -3 (chopped)Green chillies -2 (slit)Curry leaves -1 sprigGrated coconut -1\2 cupChilli powder -2 tspTurmeric powder -1\2 tspFenugreek powder (uluva podi) -a pinchSalt - to tasteCoconut oil -1 tbsp
Method:
Clean and wash the sardines thoroughly with salt and vinegar. Grind the grated coconut to a fine paste. Heat oil in a pan and add the onions, ginger, garlic, green chillies and curry leaves. Fry till the onions are light brown. Now add the chilli powder, turmeric powder and fenugreek powder. Fry for a few seconds and add the ground coconut paste, salt and 2 cups of water. Cover with a lid. Let it boil. Open the lid and add the sardines. Keep covered and cook till 3\4th done. Now add the mango pieces, cover and cook till the oil starts floating on top.

Pachoroo

Raw rice -1 cup

Grated coconut -1 cup

Water -6 cups

Cumin seeds -1 tsp,

crushedSalt -as required

Melted jaggery -as required

Method:
Cook the rice along with 4 cups of water in a pressure cooker for 7 minutes. Grind the coconut to a fine paste. Open the cooker and add the ground coconut paste, salt and 2 cups of water. Mix well and simmer it for about 5 minutes till it is thick. Finally add crushed cumin seeds and mix well. Transfer it to a serving dish and let it cool. Cut it into pieces and serve topped with melted jaggery. It can be served chilled or at room temperature.

Prawns fry

Ingredients:
Prawns -1\2 kg
Onion -1 sliced
Ginger -1″ piece chopped
Green chillies -2 slit
Curry leaves -1 sprig
Chilli powder -1 tsp
Turmeric powder -1 tsp
Kudumpuli -2 small pieces
Coconut pieces -1\4 cup
Water -1\4 cup
Salt -to taste
For frying:
Small onions -5 sliced
Curry leaves -1 sprig
Chilli powder -1 tsp
Coconut oil -2 tbsp
Method:
Cook the prawns along with onions, ginger, curry leaves, green chillies, chilli powder, turmeric powder, coconut pieces,kudampuli,salt and 1\4 cup of water. (If kudampuli is not available, you can add 1 tsp vinegar.) Stir in between and see that the prawns does not stick to the bottom of the pan. Evaporate excess of water and keep aside. In a non stick pan, heat oil and add the small onions and curry leaves. Fry till the onions turn golden brown. Add the chilli powder and fry for few seconds. Then add the cooked prawns. Fry for about 5 minutes. and prawns fry is ready ..

Mambazha Pulissery

Small variety of Ripe Mangoes 7 to 8 nos.Thick Buttermilk or Curd 2 cupsTurmeric powder1 Coconut gratedRed Chilli 6 nos.Methi seeds one tea spoon Salt to tasteJaggery or Sugar 1 tbspRed Chilli - 1Kaduku (rai) 1 tspMethi seeds 1 tspKari Leaves
Method:
Boil the mangoes in small quantity of water and remove the skin. You can sqeeze the mango juice from the skin. If you wish to eat mango pulp from the seed you can put the skined mangoes in the curd or you can remove the seed by squeezing the mango pulp and add the pulp with the curd.
In a kadai pore one teaspoon oil and fry the red chillies and methi seeds. Grind them with the grated coconut. Add the masala with the mango curd . Add turmeric powder, jaggery, salt and heat the mixture. Take precaution not to boil.
When the mixture raises, turn off the stove. Pore one tablespoon oil in the kadai. Heat it add kaduku, methiseeds and read chilli and kari leaves. Pore it in the mambazha pulissery.

Cochin Attin Soup

Ghee
5 ml
Mutton stock
200 ml
Mutton meat
20 gm
Shallot
20 gm
Garlic
5 gm
Coriander leaves
5 gm
Turmeric
1 pinch
Rice flour
5 gm
Thick coconut milk
30 ml
Coconut oil
5 ml
Mustard
1 pinch
Curry leaves
1/2 sprig
Salt
to taste Method of preparation Heat oil in thick bottom sauce pan. Add oil, tempered, mustard, curry leaves, garlic shallot. Add tender mutton pieces. Add turmeric coconut slices and flavour. Sauté well. Pour rich mutton stock boil. Add salt. Pour thick coconut milk. Simmer. Add ghee and serve hot.

Cochin Jew Chicken recipe

I chicken skinned and cut in to small pieces

2 onion chopped fine

1 tbl spn each ginger and garlic paste

10 fresh green chill.

cut 5 in to rings and the other half split in to two

2 small tomatoes chopped1/2 tsp

turmeric1 tsp chilli powder

walnut size tamarind soaked in 3 tbl spn hot water

1 1/2 tspn sugar

salt to taste

Curry leaves..one sprigoil

1 tbl spnHeat oil,

fry the onion, ginger and garlic and the chilli cut in to rings, when the onion is slightly browned add the curry leaves and tomatoes, saute for 3 mints, add the turmeric and chilli powder, fry for another minute, add the chicken, saute for 5 mints. add a cup of water and the salt, cover and cook till the chicken is almost done. Now add the tamarind pulp and the chilli split in to half and the sugar. Turn the heat to medium and cook uncovered for another 10 mints..taking care that you stir often so the chicken isn't burned.

Njandu (Crab) Masala

Crab diced ½ kg
Onion 200 g
Ginger 25 g
Green Chilli 4 no
Garlic 25g
Curry Leaves little
Tomato 100g
Coconut milk 2 no (11/2 glass)
Garam masala little
Turmeric Powder 1tsp
Coriander powder 25g
Chilli powder 30g
Salt To taste
Coconut oil 100g
Method of preparation of Crab Masala
Heat oil in a pan.
Sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
Add all spice powder and little chopped tomatoes.
Add the diced crab to the masala and cook it with some water.
Finally finish with coconut milk and diced tomatoes can be added to make it attractive

Fort Cochin Meen Moiley (Fish Curry)

12 fillets of red snapper or pomfret
2 tbs (30 ml) coconut oil
1 tsp (5 g) mustard seeds
8 flakes (16 g) garlic, chopped fine
2.5 cm ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne
150 g onions, sliced into rings
salt to taste
24 curry leaves
3 (225 g) tomatoes, cut into 8 slices each
1/2 tsp (2 g) turmeric powder
1/2 cup (120 ml) coconut milk (third extract)
3/4 cup (180 ml) coconut milk (second extract)
3/4 cup (180 ml) coconut milk (first extract)
1 tbs (15 ml) lemon juice
Procedure of Cooking Fort Cochin Meen Moiley (Fish Curry)
Heat oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute.
Add green chillies and stir lightly. Add the onions and sauté until translucent and glossy. Add turmeric powder and stir well.
Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well.
Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes.
Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat.
Sprinkle lemon juice and stir carefully.
Remove from heat and adjust the seasoning Remove to a bowl and serve with steamed rice.

Cochin Beef ISHTU

Ingredients
Beef(small pieces) - 1/2 kg
potato,carrot,green peas - 1 cup each
ginger -one small piece
onion -1 large
garlic -6 pods
green chillies -6curryleaves
oil - tsp
chilli powder -1 tsp
turmeric powder -1/2 tsp
ground pepper -1/2 tsp
ginger garlic paste -2 tsp
coconut milk -4 cups
vinegar -2 tbsp
saltspices to grind cinnammon cardamom nutmeg pepperf ennel cloves
Preparation
1.Cut stew meat and wash thoroughly.Drain excess water.2.Add 1 tsp chilli powder,1 tsp salt,1/2 tsp turmeric powder,1/2 tsp pepper powder,ground spices,ginger garlic paste and pressure cook the meat till 10 whistlesor till it is done.3.Cut potatoes and carrots to very small pieces.Steam the potatoes,carrots and peas with salt.4.Extract coconut milk.Keep the first extract aside.Make 2 more extractions.5.In a pan,heat oil,saute curryleaves,green chillies,garlic,ginger,onion.Add 1 tspcoriander powder.6.Add the cooked veg.s and fry for a minute.7.Add this to the meat,and add the coconut milk(2nd and third extractions),1 cup of water and bring to a boil.8.Add the first extracted milk now.When the sides start boiling,add 2 tbsp vinegar.Do not let it boil

cochin beef stew

Ingredients:(Approx.)
½ kg beef (Around 1 lb), cleaned and cut into small bite size pieces
1 small potato
4 cloves of fresh garlic, finely chopped (around 2 tbsp)
1 tbsp + 1tbsp finely chopped ginger
5 + 9 Indian green chillies split open lengthwise
2 sprigs of curry leaves
1/4 - 1/2 tsp freshly crushed pepper powder
2 tbsp oil, preferably coconut oil
4 small ½ inch pieces of cinnamon 4 cloves
3 cardamoms
2 bay leaves
1 large big onion thinly sliced
1 - 1 ¼ cups thin coconut milk/Randaampaal
¾ cup thick coconut milk/Thanipaal
Salt to taste

Directions:
In a pressure cooker, cook beef cut into small bite size pieces, finely chopped garlic, 1 tbsp finely chopped ginger, 5 green chillies and salt & pepper powder together, until it’s cooked well and beef turns tender and soft. Note: There is no need to add water while pressure cooking the beef as the meat is moist and will produce some water while cooking but if you are scared of safety issue of pressure cooker, you may add ¼ cup of water.
Chop the potatoes into small pieces and microwave or boil the potato with a pinch of salt till it is cooked and when warm enough to touch, peel off the skin from the potato.
In a large deep bottom pan, heat oil, throw in the whole spices like cloves, cinnamon, cardamom and bay leaves and let it fry in oil for 30 seconds. Add the thinly sliced big onions, 1 tbsp finely chopped ginger, green chillies and 1 sprig of curry leaves and cook until they turn soft and transparent. To this add the cooked beef mix well and then add the cooked potato cubes and combine well. Add thin coconut milk and salt and let it cook covered in low heat, for around 10-15 minutes. Now add the thick coconut milk and in medium heat, bring it to a boil and immediately reduce the heat, until it reaches a creamy and thick stew consistency. Just before turning off the stove, add rest of the curry leaves for the flavour and fragrance and stir well.
Serve with Palappam/white bread/Idiappam/chappathi. Taste better after 2 hours from cooking.
Notes: Stew prepared in fresh coconut milk tastes better but I generally use canned coconut milk for the ease of cooking and they taste good. If you are using canned coconut milk, do add water to dilute it, even if you are preparing thick coconut milk. Also I prefer using golden big onions, rather than the red ones; it's a personal choice. The colour will be slightly different than the potato stew as we re using red meat here. You may add 1/4 - 1/2 tsp home made masala powder/garam masala towards the end , to have more flavour and smell; this is again a personal choice, depending on the taste and flavor one is looking for; at my place, we are happy with the whole spices alone, but if that is not satisfactory to you, feel free to add a pinch of homemade garam masala towards the end. Those who don't eat beef, can replace the meat with chicken and follow the same procedure.You get a better colour for Chicken stew, compared to beef stew.

Puttu

Ingredients : Recipe for two
2 cups of raw rice
1 cup of coconut
Salt to taste

MethodSoak the rice for two hours and strain it. Spread the rice in a cloth or a plate and allow them to dry. Grind the dried raw rice to a fine powder in the mixer. Mix salt in water and add the water little by little to the rice flour and mix it. You should be careful while mixing the water to the rice flour. It should not change to dough. It should be in a powdered form wet enough for steaming.

Now add a fistful full of grated coconut in the puttu maker and then add the rice flour till half, then add another handful of coconut. This is done till you reach the top of the cylindrical shape.

Close the lid and steam for 4-5minutes

Serve hot with banana ,pappad or kadala curry.

Cochin fish curry-sardinha cozhido

Sardine/-Fish-1/2kg

Grated coconut-1

Onions-1 large

Ginger- 1tsp

Garlic –4

clovesGreen chillies –3

green mango –half(optional)

curry leaves –5

red chilli powder –2tsp

turmeric powder -1tsp

tomato -2

smallkokum (kudampuli) –2

piecescut the fish ,clean it with some salt and keep aside.Grate onecoconut, from it take half a cup and grind it into a fine paste.from rest of the coconut make coconut milk and keep aside.Cut onion ,ginger,garlic, and slit chillies. Saute for some time,add salt,which will help it ,to swet .Now put turmeric and chilli powder,stir till you get a good aroma.Add half of a mango, sliced.Pour three table spoonsof water,close the lid and cook for 5 minutes.Add coconut paste, bring to a boil, and add the sliced and washed kokum(add one more piece of kokum if no mango) .Pour the second coconut milk ,fish pieces, salt to taste and curry leaves .Cover the lid half ,keep on low flame for 10 minutes.Pour the first coconut milk and let it simmer for 3 more minutes,keeping the lid open..Turn off the flame and let it cool fo a while .Special cochin meen curry is ready.Tips –To make coconut milk –add grated coconut and half the quantity waterIn a blender .Strain,for the first milk.Keep aside the milk,blend again theSame coconut to get the second milk.Kokum you get in south Indian stores.It is a dried fruit ,black in colour,Sour to taste.

vindaloo-beef

Ingredients
2 pounds beef chuck
cut into 1 inch cubes
14 cloves
garlic1/2 cup
red wine vinegar
4 small
red chili peppers hot
1/4 teaspoon cumin seeds
3/4 teaspoon turmeric
1 teaspoon english mustard dry
1 each lemon

1 1/4teaspoons salt
1/4 teaspoon ginger
2 each bay leaves
5 each cloves,

whole 3 tablespoons poppy seeds
1 small onion
1/2 cup
tomato paste
1
x
ghee (clarified butter)
1 xsalt and black pepper to taste
1/4 cup sugar

DirectionsPlace the garlic and vinegar into a blender and mix to a smooth paste.Remove the tops and bottoms of the chiles and remove the seeds.(do NOT put your fingers near your eyes, or they will become inflamed).Add the peppers to the blended paste.Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together.Pour this mixture into the blender.Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp.Add the juice and the pulp to the blender, then blend thouroughly.Place the beef into a bowl and pour the blended mixture over it.Stir in the poppy seeds and marinate for two hours.(Be careful not to spill this marinade, or you might have to move from your home!) After meat is marinated, finely slice the onion.Pour some clarified butter a skillet over med. heat, and add the onions.Cook until opaque.Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly.When the meat is sealed all over, add the marinade.Cover tightly, reduce heat to low and simmer for 1 hour.After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min.When the meat is tender, serve at once - piping hot.This is very hot! Nice served with plain boiled or steamed long grain rice.For a nice cooling touch you might serve with a lime cordial.Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.

Cochin recipes

Any fish(Perlspot, Tilapia, Kingfish etc.) - 1 lb
Green chillies - 6 nos
Small onions(Kunjulli) - 8 nos
Ginger - 1 piece
Curry leaves - 2 sprigs
Tamarind(Puli) - 6 small pieces
Red chilly powder - 2 tsp
or moreTurmeric powder - 1/4 tsp
Oil - 1/2 cup
Coconut oil - 1 tsp
Salt - As reqd
Preparation
)Cut and clean fish pieces.
2)Heat oil in a pan.
3)Add curry leaves, ginger, small onions, sliced chillies and saute till golden brown.
4)Add turmeric powder, red chilly powder and salt.
5)Add a little water and allow it to boil.
6)When it boils, add tamarind and boil further.
7)Add fish pieces.
8)Close the pan with a lid and when the fish is cooked, remove from fire.
9)Top it with a tsp of coconut oil.:- This tastes even greater if prepared in clay pot.
:- Add more chilly powder to suit your tastes

Cochin Cuisine

Ingredients
1 kilo maida
2 tablespoons ghee
4 eggs
pinch of salt
Method
Beat eggs separately first and then make a dough with water.
Keep aside for at least 4 hours.
Then make the culculs.
Don't place them one over another as they will stick together.
Fry in ghee or ghee flavoured oil, until you hear a sound as they move against each other.
They should be crisp but not brown.
Make a sugar syrup of 3 measures sugar to 2 measures water.
Boil together add colour, till a drop of the syrup in water stays a soft ball .
Then you can dip the fried culculs in.
Test a few first. I find this step difficult to judge.