Super Chef - Floating Cafe Veli Tourist Village 23-10-14

Super Chef - Floating Cafe Veli Tourist Village 23-10-14
Recipe 1- Unnakkaya Recipe
Ingredients
Plantain [ripe but do not over] - 2 nos
Coconut - 1 cup
Ghee - 1 tbsp
Cardamom - 2 crushed
Cashew nut powdered - 2 tbsp
Raisins [chopped] - 2 table spoons
Aval (Flattened rice / Rice flakes) - 4 tbsp
Sugar - to taste
Oil to fry
Unnakkaya preparation
Boil the banana, peel off the skin and mash well and keep aside.
Heat ghee in frying pan and stir-fry cashew nut and raisins along with coconut and cardamom together.
Add sugar to the mix and stirr well.
Add aval / rice flakes / flattened rice.
Mix well.
Remove from the stove and allow it to cool.
Mix cardamom powder.
Apply a touch of ghee on both the palms. Divide the mashed bananas into evenly sized small balls.
Press a little with the help of a thump and stuff the mixture carefully inside and seal both the ends and give a shape of unnakkaya (Shape it into cylinder).
Heat the oil in a deep bottomed pan and deep fry the bananas into golden yellow in color.
Serve them hot.
Recipe 2 - Chocolate Soufflé
Ingredients
1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites
Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish
Preparation
Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.
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