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Kunaffa
Ingredients: 250 gms Flour Milk extracted from 1 cocconut 2 Eggs or juice of 2 Okras\ Ladies fingers Salt to taste. Method: Make the batter for pancakes using coconut milk and eggs. If okra is used instead of eggs, shred one okra per egg and pour 1/2 cup boiling water, cover and keep for five minutes, extract juice with a piece of net folded into four, and add to batter. Using Kunaffa mould, pour batter in a circular movement to pancake pan and make many kunaffas. Mould : You could use a condensed milk tin and perforate holes on the bottom (tiny holes), so that the batter could flow through, or even a sauce bottle with the lid would do. Filling : 450 gms Mutton,beef,chicken 250 gms big or red onions 3 green chillies 1/2 tsp chopped ginger 1/2 tsp crushed garlic 2 tsp chillie powder 2 tsp pepper 1/2 piece of cinnamon Rampe 4 cardomons 125 gms ghee 2 tomatoes salt to taste 2 eggs (boiled and chopped) 50 gms chopped cadjunuts 50 gms green peas 1 tbsp corriander leaves Method: Boil mutton or beef or chicken and mince. Temper onions in ghee add rampe, ginger, garlic and spices, chopped green chillies, chopped tomatoes, mutton and seasoning. Lastly add eggs, cadjunuts, green peas and chopped coiander leaves. In a butered tray arrange layers of three kunaffas and meat filling alternately. Repeat same process and bake in a moderate oven for thirty minutes.
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