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Categories:
fennel seed coriander seeds poppy seeds sesame seeds cardamom pods almonds eggs canola oil milk Curry salt flour canola oil onions gingerroot garlic potato Serrano chilies mushroom carrots salt milk tomatoes frozen peas coconut
Viewed: 50 - Published at: 3 years agoIngredients
- 1 tablespoon fennel seed
- 6 teaspoons coriander seeds
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 24 cardamom pods (seeds removed)
- 13 cup sliced almonds
- 8 eggs (beaten)
- 12 cup canola oil
- 2 cups evaporated milk
- 40 curry leaves (minced)
- 2 teaspoons salt
- 3 cups flour
- 14 cup canola oil
- 2 large onions (sliced thin)
- 1 inch gingerroot (peeled, grated)
- 5 garlic cloves (minced)
- 1 large potato (peeled, diced)
- 4 serrano chilies (seeded, minced)
- 12 lb mushroom (sliced thin)
- 4 carrots (peeled, diced)
- salt & fresh ground pepper (to taste)
- 1 12 cups evaporated milk
- 1 (28 ounce) can whole tomatoes (drained, smashed)
- 2 cups frozen peas (thawed)
- 12 cup desiccated coconut
Method
- In a dry skillet toast all the seeds and almonds.
- Grind in a coffe grinder.
- Set aside.
- Beat together the eggs, oil, milk, curry, salt and flour until smooth.
- Heat a non-stick (7 inch) skillet over medium heat.
- Make 8 pancakes out of mix, stacking between wax paper to keep warm and soft.
- Meanwhile, heat oil in a wok.
- Add onions, ginger, garilc and potato.
- Saute 4 minutes.
- Add chilies, mushrooms and carrots.
- Saute 5 minutes.
- Add seed mix.
- Season to taste.
- Stir in the milk and tomatoes.
- Bring to a boil.
- Reduce.
- Simmer 3 minutes.
- Add peas and coconut.
- Serve mix rolled up in pancakes.
