Prachi's Winning Entry

DEAR ALL,
MY NESTLE COOKING COMPETITION WENT OFF QUITE WELL.THERE WERE 34 ENTRIES
.EVERYBOBY MADE MALASIAN,INDONESIAN,BERMESE AND SOUTH INDIAN DISHES.I MADE OUR GUJURATI KHANDVI. IT WAS A DIFFRENT RECIPE AMONG ALL. I GOT THIRD PRIZE.I HAVE SENT THE RECIPE
LOVE PRACHI :):)

SPICY COCONUT DOLLOPS

Ingredient

(To Set for Curds : Maggi coconut milk powder – 25 gms, Milk – 1 Cup, Curds – 1 teaspoon)

Gram flour ( Besan) – 1 cup
Cuminseed powder – a pinch
Turmeric powder – a pinch
Chilli- ginger paste – 1 teaspoon
Salt – to taste

For Stuffing:

Fresh Green Peas – ½ Cup
Maggi coconut milk powder – 2 Tb.spoon (Dissolve it in 2Tb.spoon of warm water)
Garlic- Chilli- Ginger paste – 2 teaspoon
Coriander nicely chopped
Oil – 1 teaspoon
Salt to taste
Lemon – ½

For Seasoning:
Oil – 2 teaspoon
Mustard seeds – ¼ teaspoon
White Til – ½ teaspoon
Asafoetida ( Hing) – a pinch
Curry Leaves
Coriander nicely chopped

Method:
To set curds: Dissolve 25 gm of Maggi coconut milk powder in to 1 cup of warm milk. Mix 1 teaspoon curds in it and leave it over night.

For Stuffing:

Crush fresh green peas in the mixie. Heat oil in a pan. Add crushed green peas and salt to it. Shallow fry it for 2 mins. Add Maggi coconut milk powder paste, coriander, chilli- ginger-garlic paste and lemon to it. Cook it till it becomes dry. Keep it aside.

Add 1 ½ cup of water to 1 cup of curds and make buttermilk. Mix Besan, Cuminseed powder, Turmeric Powder, Chilli-Ginger paste, and Salt well, using a hand blender and pressure cook it. After half an hour open the pressure cooker and spread the warm batter on a flat surface in to thin layer. Spread the ready stuffing on it. Leave it for 10 mins. Cut it in to thin strips and make small rolls according to required size.

Heat oil in a small pan. Put mustard seeds, Til, Curry leaves and Hing and spread it on the rolls evenly. Garnish it with coriander.