Akkara Balls Food

AKKARA BALLS

Steps:

• Soak the blackeyed beans overnight (if using dried).
• Next day, if any water is left in the soaked beans, drain it.
• Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste.
• Grind until there it is a thick paste but still bit coarse.
• Add little water if needed to make paste.
• Now heat oil in frying pan.
• When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops.
• Turn occasionally and remove from oil when brownish in color.
• Ready to serve with chutney or tomato ketchup.

CARAMEL SOUFFLE

Steps:

• Creamy Caramel Sauce: Notes:Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside.
• Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, sour cream is a good substitute.
• Heat a saucepan of water and place a whisk in it.
• Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
• Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
• As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
• Add the cream to the caramel. It will bubble up vigorously, so be careful.
• Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.
• Souffle.Preheat the oven to 425 degree F.
• Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large souffle dish with melted butter and then lightly but completely dust the inside with sugar.
• Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the souffle base.
• Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.
• Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.
• Spoon the souffle into the dish or dishes, filling them to the rim. Flatten the top with a metal spatula. Gently run a paring knife around the inner wall of the ramekin. This created a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight. Place the souffles on a baking sheet. Bake for 15 to 20 minutes for individual souffles or 30 to 40 minutes for a large souffle.
• When finished, the souffles should be tall, golden brown, dry on the edges and a little creamy in the center. Serve immediately.