TOMATO CHICKEN CURRY

TOMATO CHICKEN CURRY

INGREDIENTS

CHICKEN- 1 KG

ONION-2 ; CHOPPED

GINGER- 1/2 INCH PIECE
GARLIC-  2 CLOVES
GREEN CHILLIES-3

TOMATOES-3; CHOPPED

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER-1 /4 TABLESPOON

SALT

GARAM MASALA POWDER- 1/2 TABLESPOON
PEPPER POWDER-1 /2 TABLESPOON
CUMIN SEEDS POWDER- 1 TABLESPOON

CORIANDER LEAVES- TO GARNISH

OIL


PREPARATION

HEAT A WOK
ADD OIL
SAUTE ONIONS TILL LIGHT BROWN

ADD CRUSHED GINGER- GARLIC, FRY FOR 2 MINUTES

ADD TOMATOES AND ALL POWDERS AND GREEN CHILLIES
NOW ADD CUT CHICKEN AND SALT AND 1/2 CUP WATER
COOK WELL

GARNISH WITH CHOPPED CORIANDER LEAVES

7 CUP SWEET

7 CUP SWEET

INGREDIENTS

MILK- 1 CUP
GRAM FLOUR/ BESAN- 1 CUP
SUGAR- 3 CUPS
GRATED COCONUT-1 CUP
GHEE-1 CUP

PREPARATION

MIX ALL THE INGREDIENTS EXCEPT GHEE

HEAT A PAN ADD GHEE
POUR THE MIXTURE
COOK IN A MEDIUM FLAME UNTIL IT BECOMES SOFT

POUR IT INTO A GREASED PLATE

WHEN COOL, CUT INTO DESIRED SHAPE

PARIPPU THOGAIYAL- A BRAHMIN RECIPE

PARIPPU THOGAIYAL- A BRAHMIN RECIPE

INGREDIENTS

TOOR DAAL- 1/2 CUP

DRIED RED CHILLIES-3
ASAFETIDA- A PINCH
GARLIC- 2 CLOVES

GHEE-

SALT
GRATED COCONUT- 1/2 CUP

PREPARATION

ROAST TOOR DAAL IN GHEE

MIX ALL THE INGREDIENTS IN GRINDER

ABC HALWA/ APPLE-BANANA-CARROT HALWA

ABC HALWA/ APPLE-BANANA-CARROT HALWA

INGREDIENTS

APPLE- 1 CHOPPED
BANANA-1 ;CHOPPED
CARROT-1 GRATED

MILK-1 /2 CUP

COCONUT-1/2 CUP

GHEE-1/2 CUP
SUGAR-1 CUP

PREPARATION

MIX CARROT AND MILK IN A BLENDER AND MIX WELL

TAKE A NON STICK PAN
ADD ALL INGREDIENTS EXCEPT GHEE

KEEP ON STIRRRING TILL APPLE AND BANANA COOKED
WHEN HALWA BECOMES 1 MASS, ADD GHEE NAD REMOVE FROM FLAME

DECORATE WITH NUTS

BREAD-BESAN BHAJI

BREAD-BESAN BHAJI

INGREDIENTS

BREAD SLICES-4

BESAN POWDER/ GRAM FLOUR -1 CUP

ONION-1/2 ; FINELY SLICED

CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER- 1/4 TABLESPOON

CORIANDER LEAVES- CHOPPED

SALT

OIL

PREPARATION

MIX BESAN WITH LITTLE WATER , CHILLY AND CORIANDER POWDERS AND SALT TO FORM A THICK BATTER
ALSO ADD CORIANDER LEAVES TO IT

CUT EACH BREAD SLICE INTO 4
DIP EACH PIECE IN BATTER

DEEP FRY IN OIL

BRINJAL RICE /VAANGI BAATH

BRINJAL RICE /VAANGI BAATH

INGREDIENTS

RICE- 1 CUP

BRINJAL- 250 G
ONIONS- 2, 

CHILLI POWDER-1/4 TABLESPOON
CORIANDER POWDER-1/2 TABLESPOON
TURMERIC POWDER- A PINCH

SALT
WATER-2 1/2 CUPS

COOKING OIL- 2 TABLESPOONS

CORIANDER LEAVES- CHOPPED TO GARNISH

PREPARATION

COOK RICE IN 2 1/2 CUPS OF WATER

CUT BRINJAL AND ONION NOT TOO FINELY
SAUTE ONIONS TILL TRANSPARENT
NOW ADD BRINJALS

ADD ALL POWDERS AND SAUTE IT FOR 4 -5 MINUTES

WHEN COOKED RICE IS COOLED MIX IT CAREFULLY WITH CURRY

GARNISH WITH CORIANDER LEAVES

RAVA/SEMOLINA LADDOO

RAVA/SEMOLINA LADDOO


INGREDIENTS

SEMOLINA/ RAVA- 1 CUP
SUGAR- 3/4 CUP
GHEE- 2 TABLESPOONS
MILK-1/4 CUP

COCONUT FLAKES/ NUTS

PREPARATION

HEAT APAN 
ADD GHEE
ROAST SEMOLINA  IN LOW FLAME, STIRRING CONTINOUSLY

WHEN IT TURNS LIGHT BROWN , ADD SUGAR
STIR FOR 3-4 MINUTES

KEEP ASIDE FOR SOMETIME

ADD CARDAMOM POWDER, COCONUT FLAKES, NUTS AND HALF MILK
MIX WELL

NOW MAKE BALLS WITH THE HELP OF REST OF MILK

CARROT HALWA

CARROT HALWA

INGREDIENTS

CARROTS- 1/2 KG

MILK- 3/4 LITRE
SUGAR- 250 GM
CARDAMOM POWDER

SAFFRON FLAKES
ORANGE COLOUR- A PINCH(OPTIONAL)

GHEE- 1 TABLESPOON

PREPARATION

PEEL AND GRATE CARROTS

TAKE A HEAVY PAN

ADD CARROTS AND MILK
BOIL TILL THICK 
STIR OCCASIONALLY

WHEN IT BEGINS TO THICK ADD SUGAR WITH CONTINOUS STIRRING
COOK

ADD GHEE, CARDAMOM POWDER AND SAFFRON FLAKES ON FURTHER THICKENING
STIR ON LOW HEAT TILL THE MIXTURE COLLECTS INTO A SMALL BALL OR GHEE OOZES OUT

SERVE HOT

DECORATE WITH NUTS

MILK BURFI / KALAKAND

MILK BURFI / KALAKAND

INGREDIENTS

MILK- 1/2 LITER

SUGAR- 1/2 CUP

LEMON JUICE - 2 TABLESPOONS

GHEE-3 TABLESPOONS

CARDAMOM POWDER- 1 TABLESPOON

NUTS- CHOPPED; TO DECORATE

SILVER FOIL

PREPARATION

HEAT HALF  MILK SLIGHTLY

CURDLE IT BY ADDING LEMON JUICE

HANG IT UP IN A MUSLIN CLOTH TO DRAIN FOR 3 HOURS

MILK SOLIDS ARE TURNED TO CHEESE NOW

PUT THE REMAINING MILK IN A HEAVY PAN AND BOIL TO HALF

ADD THE CHEESE MILK 

BOIL TILL THE MIXTURE THICKENS, STIRRING CONTINOUSLY

ADD SUGAR

CONTINUE COOKING 

STIRR CONTINOUSLY TILL SOFT LUMPS FORMED

REMOVE FROM FLAME

MIX CARDAMOM POWDER

SPREAD IT IN A GREASED PLATE WITH SILVER FOIL

SPREAD NUTS AT TOP

ALLOW IT TO COOL

CUT INTO DESIRED SHAPES

PINEAPPLE BURFI

PINEAPPLE BURFI


INGREDIENTS

PINEAPPLE-1/2
MILK POWDER- 1 CUP
SUGAR- 1/2 CUP
GHEE- 3 TABLESPOON
DRY NUTS- TO GARNISH

PREPARATION

BLEND PINEAPPLE TO A FINE PASTE

HEAT A PAN
ADD PINEAPPLE PASTE, MILK POWDER, SUGAR AND GHEE
STIRR CONTINOUSLY TILL MOISTURE EVAPORATES
REMOVE FROM FLAME WHEN IT FORMS A SOFT LUMP AND DOES NOT STICK TO SIDES


TRANSFER IT TO A GREASED PLATE
SPREAD CRUSHED NUTS ABOVE
ALLOW IT TO COOL

CUT INTO DESIRED SHAPES

VERMICELLI- COCONUT BURFI

VERMICELLI- COCONUT BURFI


INGREDIENTS

VERMICELLI- 1 CUP

GRATED COCONUT- 1/2 CUP

SUGAR- 1 CUP

MILK- 1 CUP

CARDAMOM POWDER- A PINCH
CASHEW NUTS-5 ; CRUSHED

GHEE


PREPARATION


HEAT A PAN
ADD GHEE
ROAST VERMICELLI TILL GOLDEN COLOUR

NOW ROAST CASHEW NUTS

BOIL MILK 

ADD ROASTED VERMICELLI
ADD SUGAR 
STIR WELL TILL IT DISSOLVE

COOK IN LOW FLAME TILL MILK IS EVAPORATED

NOW ADD GRATED COCONUT AND MIX WELL

WHEN IT IS THOROUGHLY MIXED, ADD ROASTED CASHEW NUTS

GREASE A PLATE
SPREAD THE MIXTURE

COOL IT

CUT INTO DESIRED SHAPE

AN EASY CHOCOLATE BURFI

AN EASY CHOCOLATE BURFI

INGREDIENTS

CONDENSED MILK- 1 TIN
OR
MILK POWDER- 1/2  CUP
COCOA POWDER- 1/2 CUP
BUTTER- 100 ML
SUGAR- 1/4 CUP


PREPARATION

HEAT A PAN
ADD SUGAR TO IT AND LITTLE WATER JUST TO COVER SUGAR
BOIL THIS IN MEDIUM FLAME
WHEN SUGAR GETS COMPLETELY DISSOLVED AND IT REACHES 1 STRING CONSISTENCY, SWITCH OF FLAME

JUST TAKE A DROP BETWEEN YOUR THUMB AND INDEX FINGER TO CHECK 1 STRING CONSISTENCY

POUR CONDENSED MILK,  BUTTER AND COCOA POWDER


POUR IT INTO A GREASED PLATE

ALLOW IT TO COOL AND SET

CUT IN DESIRED SHAPES

KHAJOOR BURFI / DATES ROLL

KHAJOOR BURFI / DATES ROLL

INGREDIENTS

DATES- 500 G
CONDENSED MILK- 1/2 TIN
MIXED DRY FRUITS- PISTA, ALMONDS, CASHEW NUTS- 1/2 CUP
DESSICATED DRY COCONUT-1/4 CUP

PREPARATION

MASH DATES COARSELY

HEAT A PAN 

ADD CONDENSED MILK AND DRY FRUIT 
COOK ON LOW FLAME
STIRR CONTINOUSLY 
STIR GENTLY TILL SOFT LUMPS FORM

SPREAD IT ON A GREASED PLATE
SPRINKLE DESSICATED COCONUT OVER THE MIX

COOL IT
CUT INTO DESIRED SHAPE

KAJU BURFI / CASHEW NUTS BURFI

KAJU BURFI / CASHEW NUTS BURFI

INGREDIENTS

RAW CASHEW NUTS- 11/2 CUPS
WATER- 1 CUP
SUGAR- 1 CUP
SILVER FOIL
GHEE- FOR GREASING

PREPARATION

GRIND THE CASHEW NUTS TO FORM A FINE POWDER


PREPARE SYRUP WITH SUGAR AND WATER TO 2 1/2 THREAD CONSISTENCY

TURN OFF FLAME

DISSOLVE CASHEW POWDER IN THE SYRUP.  MAKE THE SOLUTION THICK

SPREAD THIS MIXTURE ON A GREASED PLATE

PUT SILVER FOIL IN IT

COOL

CUT INTO DESIRED SHAPE

2 1/2 THREAD CONSISTENCY

MIX ENOUGH WATER TO COVER THE SUGAR

HEAT IT TO DISSOLVE SLOWLY, STIRRING IN BETWEEN

ONCE  THE SUGAR IS BOILING , DO NOT STIR MORE

OVER STIRRING WILL AFFECT THE CONSISTENCY OF THE SUGAR SYRUP WHILE BOILING

IF ANY CRYSTALS FORM AT THE SIDES OF THE PAN, WIPE IT WITH A CLOTH DIPPED IN WARM WATER

BOIL SYRUP IN A STEADY TEMPERATURE

WHEN THE SYRUP TESTED BETWEEN THE THUMB AND FOREFINGER, STRING APPEAR IN 2 OR 3 PLACES

COCONUT BURFI

COCONUT BURFI


INGREDIENTS

GRATED COCONUT- 1CUP

SUGAR- 1 CUP
WATER- 
GHEE


PREPARATION

PREPARE SYRUP WITH SUGAR AND WATER TO 2 1/2 THREAD CONSISTENCY


WARM COCONUT IN A PAN

ADD SYRUP
STIR WELL 
COOK TILL SOFT LUMP FORMS
REMOVE FROM FLAME

GREASE A PLATE WITH GHEE
SPREAD THE MIXTURE

COOL IT

SPRINKLE CARDAMOM POWDER

CUT INTO SQUARE

2 1/2 THREAD CONSISTENCY

MIX ENOUGH WATER TO COVER THE SUGAR

HEAT IT TO DISSOLVE SLOWLY, STIRRING IN BETWEEN

ONCE  THE SUGAR IS BOILING , DO NOT STIR MORE


OVER STIRRING WILL AFFECT THE CONSISTENCY OF THE SUGAR SYRUP WHILE BOILING

IF ANY CRYSTALS FORM AT THE SIDES OF THE PAN, WIPE IT WITH A CLOTH DIPPED IN WARM WATER

BOIL SYRUP IN A STEADY TEMPERATURE
WHEN THE SYRUP TESTED BETWEEN THE THUMB AND FOREFINGER, STRING APPEAR IN 2 OR 3 PLACES

PAANAGAM- A SWEET DRINK

PAANAGAM- A SWEET DRINK

INGREDIENTS

JAGGERY-1
CARDAMOM POWDER- 1/4 TABLESPOON
DRIED GINGER- 1 SMALL PIECE
LIME JUICE - 1 TABLESPOON
SALT- A PINCH
WATER - 2 CUPS

PREPARATION

POWDER JAGGERY AND DRIED GINGER WELL

MIX ALL THE INGREDIENTS IN WATER 
ALSO USE A BLENDER

SERVE CHILLED

KARA VADA

KARA VADA

INGREDIENTS

MAIDA/ ALL PURPOSE FLOUR- 1 CUP
RICE FLOUR-1/4 CUP

SHALLOTS -2 ; FINELY CHOPPED
GREEN CHILLIES-4 ; CHOPPED
CURRY LEAVES- 1 SPRIG
GINGER - 1 INCH PIECE; FINELY CHOPPED
SALT

OIL

CORIANDER LEAVES- OPTIONAL

PREPARATION

MIX ALL THE ABOVE INGREDIENTS WELL

ROLL INTO SMALL BALLS
PRESS IT

DEEP FRY IN OIL

AVAL DOSA / RICE FLAKES DOSA

AVAL DOSA / RICE FLAKES DOSA

INGREDIENTS

RAW RICE- 1 CUP
AVAL-1/2 CUP
URID DAAL- 1/4 CUP
SALT

PREPARATION

SOAK RICE , AVAL AND URID DAL IN WATER SEPARATELY FOR 1-2 HOURS

DRAIN ALL

GRIND INTO A VERY FINE PASTE WITH LITTLE WATER
KEEP 1 NIGHT FOR FERMENTATION

TAKE A NON STICK PAN
SPREAD 1 TAVA OF BATTER ON HOT PAN 
CIRCLE IT IN DOSA SHAPE

BADAM KHEER /ALMOND KHEER

BADAM KHEER /ALMOND KHEER

INGREDIENTS

ALMONDS- 1/2 CUP

MILK-3 CUPS
SUGAR- 1/2 CUP
SAFFRON- 1/2 TABLESPOON
KESARI POWDER COLOUR- A PINCH

PREPARATION

SOAK SAFFRON IN LITTLE COLD MILK
KEEP ASIDE

SOAK ALMONDS IN HOT WATER FOR 1 HOUR
PEEL SKIN
GRIND INTO A FINE PASTE WITH 1/2 CUP OF MILK

COOK ALMOND PASTE FOR 5-10 MINUTES STIRRING CONSTANTLY

WHEN THE FLAVOR COMES OUT, ADD SUGAR AND KEEP STIRRING

ADD REMAINING MILK
BOIL FOR 10 MINUTES

ADD THE SOAKED SAFFRON

SERVE CHILLED

MASALA VADA

MASALA VADA

INGREDIENTS

CHANA DAAL- 1 CUP

ONION-1/2 FINELY CHOPPED
GINGER-1 INCH PIECE CHOPPED FINELY

CORIANDER LEAVES-1 /4 CUP, CHOPPED
DILL LEAVES- 1/4 CUP, CHOPPED
GREEN CHILLIES-3

CUMIN SEEDS- 1/2 TABLESPOON

OIL

SALT

PREPARATION

WASH AND SOAK DAAL FOR 3-4 HOURS

KEEP  2 TABLESPOON DAAL ASIDE
GRIND REST COARSELY

MIX ALL THE INGREDIENTS INCLUDING DAAL

ROLL IT INTO BALLS
PRESS IT

HEAT OIL AND DEEP FRY

POTATO IN CURD GRAVY

POTATO IN CURD GRAVY

INGREDIENTS

POTATOES-3
YOGURT/CURD-1 CUP

RED CHILLY POWDER-1 TABLESPOON
CORIANDER POWDER-1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA POWDER-1 /4 TABLESPOON

SALT

ASAFOETIDA - 2 PINCHES

CURRY LEAVES-1 SPRIG
CORIANDER LEAVES- 1 TABLESPOON; CHOPPED

GINGER- GARLIC- 1/2 TABLESPOON; CRUSHED
GREEN CHILLIES-2; CUT LENGTHWISE

CUMIN SEEDS-1/2 TABLESPOON
MUSTARD - 1/2 TABLESPOON

WHEAT FLOUR-1/4 TABLE SPOON
OIL- 1 TABLESPOON

WATER

PREPARATION

COOK POTATOES   PEEL OFF SKIN
CUT POTATOES INTO BIG PIECS.  MASH 3-4 PIECES WITH HAND.  KEEP ASIDE

MIX ALL POWDERS EXCEPT WHEAT FLOUR IN 1/4 CUP WATER

HEAT OIL
SPLUTTER CUMIN SEEDS AND MUSTARD

ADD GINGER- GARLIC, GREEN CHILLIES AND CURRY LEAVES
ADD THE POWDER MIXTURE FRY FOR 2 MINUTES

ADD BEATEN CURD AND FRY FOR 5 MINUTES
STIRR CONTINOUSLY

ADD THE REMAINING WATER AND THE POTATOES
ADD WHEAT FLOUR

COOK IN MEDIUM TO LOW FLAME TILL GRAVY THICKENS

GARNISH WITH CORIANDER LEAVES

ALOO PALAK

ALOO PALAK

INGREDIENTS

PALAK / SPINACH- 1 BUNDLE CHOPPED

ONIONS-2 ; FINELY CHOPPED
POTATOES-2 
TOMATO-1; CUT
GREEN CHILLIES-2
GINGER-1 INCH PIECE

RED CHILLY POWDER-1 TABLE SPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA -1/2 TABLESPOON

WHEAT FLOUR- 1/2 TABLESPOON

CINNAMON-CLOVE POWDER-1 TABLESPOON

CUMIN SEEDS- 1/2 TABLESPOON
ASAFOETIDA-2 PINCHES

LEMON JUICE- 1 TABLESPOON
BUTTER-1/2 TABLESPOON
GHEE- 4 TABLESPOONS
SALT

PREPARATION

CUT AND WASH PALAK
DRAIN WATER
PUT THE WASHED PALAK IN A PAN
SPRINKLE WATER AND A PINCH A SALT
COVER AND BOIL FOR 2 MINUTES

COOL IT QUICKLY
PUT IT IN A BLENDER. COARSE BLEND ONLY
ADD GREEN CHILLIES AND MIX AGAIN

KEEP ASIDE

COOK POTATOES
PEEL OFF SKIN

CUT THE POTATOES INTO BIG PIECES
HEAT GHEE AND FRY POTATOES TILL LIGHT BROWN.
KEEP ASIDE

IN THE SAME GHEE SPLUTTER CUMIN SEEDS
ADD GINGER, ONIONS AND FRY TILL VERY TENDER

ADD THE TOMATOES AND FRY FOR 2 MINUTES

ADD CHILLY POWDER, TURMERIC POWDER, GARAM MASALA POWDER AND  CINNAMON-CLOVE POWDER AND FRY TILL GHEE SEPARATES

NOW ADD PALAK AND CUT POTATOES
WHEN IT BOILS , SPRINKLE WHEAT FLOUR AND STIR WELL
BOIL FOR 2-3 MINUTES
ADD LEMON JUICE

JUST BEFORE SERVING, HEAT BUTTER AND ASAFOETIDA
POUR IT OVER VEGETABLE AND MIX GENTLY

AN EASY WATERMELON DRINK

AN EASY WATERMELON DRINK

INGREDIENTS

WATER MELON-1/2
SUGAR- 1/2 CUP

PREPARATION

CUT WATER MELON INTO VERY FINE PIECES
MIX WITH SUGAR

SERVE CHILLED IN A BOWL

MANGO PICKLE/ MANGA ACHAR

MANGO PICKLE/ MANGA ACHAR

INGREDIENTS

RAW MANGOES-4
SALT
VINEGAR- 1/4 CUP

GINGELLY OIL/ NALLENNA - 1/2 CUP

MUSTARD- 1 TABLESPOON

RED CHILLY POWDER- 3 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

ASAFETIDA POWDER- 1 TABLESPOON
MUSTARD POWDER-1 TABLESPOON
FENU GREEK POWDER- 1 TABLESPOON

GARLIC - 5 CLOVES; CRUSHED
GINGER-2 INCH PIECE; CRUSHED
GREEN CHILLIES-4
CURRY LEAVES-2 SPRIGS

WATER- 1/2 CUP

PREPARATION

CUT MANGOES AND MIX IT WITH 1 TABLESPOON CHILLY POWDER AND SALT FOR 1-2 HOURS

HEAT A PAN 
ADD GINGELLY OIL
SAUTE MUSTARD

NOW ADD GARLIC, AND GINGER FRY WELL

ADD CHILLY POWDER AND TURMERIC POWDER AND FRY FOR A MINUTE

ADD MANGOES AND CURRY LEAVES
FRY FOR 1 MINUTE

ADD WATER AND SALT
WHEN IT THICKENS ADD VINEGAR, AND MUSTARD POWDER, ASAFETIDA POWDER AND FENUGREEK POWDER
ALLOW TO BOIL

REMOVE FROM FLAME

WHEN COOLED, POUR A SPOON OF GINGELLY OIL ABOVE

STORE IN A AIR TIGHT CONTAINER

PAZHAM KOZHUKKATTA / SWEET BANANA MODAKAM

PAZHAM KOZHUKKATTA / SWEET BANANA MODAKAM


INGREDIENTS


FOR THE COVERING

RICE FLOUR- 1 CUP
WATER- 1 CUP
SALT- A PINCH
GHEE-1 TABLESPOON

FOR BANANA  FILLING

RIPE BANANS-2 
GRATED COCONUT-1 CUP
JAGGERY-1 OR 2 POWDERED
CARDAMOM POWDER- A PINCH


PREPARATION

FOR FILLING

STEAM BANANAS AND MASH IT

ADD JAGGERY AND GRATED COCONUT IN A HOT PAN.IN MEDIUM TO LOW FLAME
MIX UNTIL THE JAGGERY MELTS

WHEN THE MIXTURE THICKENS, ADD CARDAMOM POWDER  AND MASHED BANANAS AND REMOVE FROM FLAME

MAKE SMALL BALLS WITH THE MIXTURE

FOR COVERING

BOIL WATER WITH SALT AND GHEE

TAKE RICE FLOUR IN A LARGE BOWL AND POUR THE HOT WATER TO IT AND KNEAD WELL TO SMOOTH DOUGH

FINAL PREPARATION

TAKE THE DOUGH IN YOUR PALMS AND SPREAD IT OR YOU CAN MAKE SMALL CHAPPATHIS USING PRESSER

PLACE THE FILLING BALL IN THE CENTER AND FOLD THE EDGES IN KOZHUKATTA SHAPE

STEAM IT

RAVA KESARI / SEMOLINA HALWA

RAVA KESARI / SEMOLINA HALWA


INGREDIENTS

SEMOLINA- 1 CUP
SUGAR-1 CUP
GHEE- 4 TABLESPOON
CARDAMOM POWDER- 1/4 TABLESPOON

ORANGE -YELLOW FOOD COLOUR- A PINCH
PINEAPPLE ESSENCE- 1/4 TABLESPOON (OPTIONAL)

CASHEWNUTS-10

SALT- A  SMALL PINCH

WATER- 2 1/2 CUPS

PREPARATION

FRY CASHEW NUTS IN 1 TABLESPOON GHEE
KEEP ASIDE

FRY SEMOLINA IN GHEE TILL LIGHT BROWN COLOUR

BOIL WATER IN A NON STICK PAN
ADD FOOD COLOUR, ESSENCE AND SALT TOIT
ADD FRIED SEMOLINA LITTLE BY LITTLE BY CONTINOUS STIRRING

ADD SUGAR NOW
ADD REMAINING GHEE ALSO

COOK FOR 10 MINUTES

NOW ADD NUTS AND CARDAMOM POWDER

WHEN KESARI BECOMES THICK, POUR THIS TO A WELL GREASED PLATE

WHEN COLD, YOU CAN CUT IT INTO DESIRED SHAPE

FROZEN SUGARY WATER MELON BALLS

FROZEN SUGARY WATER MELON BALLS

INGREDIENTS

WATER MELON-1/2
SUGAR- 1/2 CUP

PREPARATION

CHILL WATER MELON 

SCOOP OUT BALLS FROM CHILLED MELON

PLACE IT IN A BOWL

POUR SUGAR OVER EACH BALLS

SERVE CHILLED

MANGO SHAKE

MANGO SHAKE

INGREDIENTS

RIPE MANGO-1 
MILK-1 CUP
SUGAR-1/2 CUP
ICE CUBES-1/2 CUP

PREPARATION

MIX ALL WELL IN A BLENDER

YOU CAN USE FROZEN MILK FOR ICE CUBES

SERVE CHILLED

ALSO ADD CRUSHED NUTS

SUGHIAN - KERALA STYLE

SUGHIAN - KERALA STYLE


INGREDIENTS

GREEN GRAM / CHERU PAYAR- 1 CUP

GRATED COCONUT- 1/2 CUP
JAGGERY-1
CARDAMOM POWDER-1 /4 TABLESPOON

MAIDA/ ALL PURPOSE FLOUR- 1 CUP
TURMERIC POWDER- 1/4 TABLESPOON
SALT
WATER

OIL

PREPARATION

SOAK GREEN GRAMS FOR 3-4 HOURS IN WATER
COOK IT IN PRESSURE COOKER WITH WATER AND SALT
LET 2 WHISTLES COME

HEAT A KADAI
MELT JAGGERY WITH LITTLE WATER 
WHEN IT COMPLETELY MELTS ADD GRATED COCONUT AND CARDAMOM POWDER
MIX WELL

NOW ADD COOKED GREEN GRAMS AND SAUTE WELL TILL MIXTURE THICKENS AND DRY

REMOVE FROM FLAME
ALLOW IT TO BE COOL

MAKE SMALL BALLS- LEMON  SIZED BALLS

MEANWHILE MIX ALL PURPOSE FLOUR, TURMERIC POWDER , SALT AND WATER TO FORM A THICK BATTER

HEAT OIL IN A PAN 
DIP EACH BALL IN BATTER
DEEP FRY

CHICKEN SPRING ROLLS

CHICKEN SPRING ROLLS


INGREDIENTS

FOR DOUGH

MAIDA/ALL PURPOSE FLOUR- 3 CUPS
MILK-1CUP
EGG- 1 
SALT - AS PER TASTE

PREPARATION OF DOUGH

MIX EGG, SALT, FLOUR AND MILK WELL. MAKE INTO A SMOOTH DOUGH
COVER IT WITH A WET CLOTH FOR 1 HOUR

FOR MEAT FILLING

BEEF/MUTTON/ CHICKEN- 1/2 KG

ONION-2; CHOPPED FINELY INTO SMALL PIECES
GINGER- 2 INCH PIECE, CHOPPED
GARLIC- 4 CLOVES ; CHOPPED

CURRY LEAVES- 7
SPRING ONION- 1/4 CUP; CHOPPED
CORIANDER LEAVES -1/4 CUP; CHOPPED

GREEN CHILLIES-8 CHOPPED
CABBAGE- SLICED -1/4 CUP
SOYA SAUCE-1 TABLESPOON
BLACK PEPPER POWDER-1/2 TABLESPOON
SALT- AS REQUIRED

PREPARATION

DIVIDE THE DOUGH INTO 12-18 EQUAL BALLS

ROLL EACH BALLS INTO FLAT SQUARE OR RECTANGLE SHEETS


MEANWHILE COOK MEAT IN PRESSURE COOKER WITH BLACK PEPPER POWDER, SALT AND TURMERIC POWDER



TAKE A PAN 
HEAT OIL
FRY ONIONS FOR 2 MINUTES

ADD GARLIC, GINGER AND GREEN CHILLLIES AND FRY FOR 2 MINUTES

ADD CURRY LEAVES, CORIANDER LEAVES,  CHOPPED SPRING ONION.FRY FOR A MINUTE

NOW YOU CAN ADD SOYA SAUCE, PEPPER POWDER SALT AND COOKED AND MINCED CHICKEN

MIX WELL FOR 2 MINUTES


PLACE 1 TABLESPOONFUL MIXTURE IN ONE CORNER OF SHEET

FOLD IT FROM SIDES 

YOU CAN DEEP FRY IN OIL 
OR

STEAM IT

VEGETABLE SPRING ROLLS

VEGETABLE SPRING ROLLS


INGREDIENTS

FOR DOUGH

MAIDA/ALL PURPOSE FLOUR- 3 CUPS
MILK-1 CUP
EGG- 1 
SALT - AS PER TASTE

PREPARATION OF DOUGH

MIX EGG, SALT, FLOUR AND MILK WELL. MAKE INTO A SMOOTH DOUGH
COVER IT WITH A WET CLOTH FOR 1 HOUR

FOR VEGETABLE  FILLING

CARROT-1 CHOPPED
FRENCH BEANS-1/2 CUP; CHOPPED
GREEN PEAS-1/2 CUP ; CHOPPED
CAPSICUM -1 ; CHOPPED
CABBAGE-1/2 CUP; CHOPPED
SWEET CORN- 1/2 CUP ; CHOPPED


ONION-2; CHOPPED FINELY INTO SMALL PIECES
GINGER- 2 INCH PIECE, CHOPPED
GARLIC- 4 CLOVES ; CHOPPED

CURRY LEAVES- 7
SPRING ONION- 1/4 CUP; CHOPPED
CORIANDER LEAVES -1/4 CUP; CHOPPED

GREEN CHILLIES-8 CHOPPED
SOYA SAUCE-1 TABLESPOON
BLACK PEPPER POWDER-1/2 TABLESPOON
SALT- AS REQUIRED

PREPARATION

DIVIDE THE DOUGH INTO 12-18 EQUAL BALLS

ROLL EACH BALLS INTO RECTANGLE OR SQUARE SHEETS

MEANWHILE STEAM ALL THE VEGETABLES WITH BLACK PEPPER POWDER, SALT AND TURMERIC POWDER

TAKE A PAN 
HEAT OIL
FRY ONIONS FOR 2 MINUTES

ADD GARLIC, GINGER AND GREEN CHILLLIES AND FRY FOR 2 MINUTES

ADD CURRY LEAVES, CORIANDER LEAVES,  CHOPPED SPRING ONION.FRY FOR A MINUTE

NOW YOU CAN ADD SOYA SAUCE, PEPPER POWDER SALT AND COOKED VEGETABLES

MIX WELL FOR 2 MINUTES


PLACE 1 TABLESPOONFUL MIXTURE IN ONE CORNER OF SHEET

FOLD IT FROM SIDES 

YOU CAN DEEP FRY IN OIL 
OR

STEAM IT

SERVE WITH SAUCE

CRAB ROAST

CRAB ROAST


INGREDIENTS


CRABS- 1 KG

ONIONS-5
TOMATOES-2
GARLIC-6 CLOVES
GINGER-2 INCH PIECE
GREEN CHILLIES-6
CURRY LEAVES-8

SALT
RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
ALL SPICES POWDER-1/4 TABLESPOON

WATER-2 CUP

OIL- 4 TABLESPOONS

PREPARATION

 CLEAN CRABS  WELL

YOU CAN PUT IT IN VINEGAR, TURMERIC POWDER AND SALT WATER FOR SOMETIME

HEAT OIL IN A KADAI
ADD ONIONS AND FRY TILL BROWN COLOUR
ADD GINGER GARLIC PASTE AND FRY FOR 2 MINUTES

ADD SLICED TOMATOES AND GREEN CHILLIES. FRY FOR 1 MINUTE

ADD CURRY LEAVES AND SALT

ADD ALL POWDERS AND FRY TILL THE RAW SMALL GOES

ADD THE CLEANED CRAB AND WATER

COOK IT WELL

CHEMMEEN / PRAWNS ROAST

CHEMMEEN / PRAWNS ROAST


INGREDIENTS


PRAWNS- 1/2 KG

ONIONS-5
TOMATOES-2
GARLIC-6 CLOVES
GINGER-2 INCH PIECE
GREEN CHILLIES-6
CURRY LEAVES-8

SALT
RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-2 TABLESPOONS
TURMERIC POWDER-1/4 TABLESPOON
ALL SPICES POWDER-1/4 TABLESPOON

WATER-2 CUP

OIL- 4 TABLESPOONS

PREPARATION

 CLEAN PRAWNS  WELL

YOU CAN PUT IT IN VINEGAR, TURMERIC POWDER AND SALT WATER FOR SOMETIME

HEAT OIL IN A KADAI
ADD ONIONS AND FRY TILL BROWN COLOUR
ADD GINGER GARLIC PASTE AND FRY FOR 2 MINUTES

ADD SLICED TOMATOES AND GREEN CHILLIES. FRY FOR 1 MINUTE

ADD CURRY LEAVES AND SALT

ADD ALL POWDERS AND FRY TILL THE RAW SMALL GOES

ADD THE CLEANED PRAWNS AND WATER

COOK IT WELL


TIPS

YOU CAN ALSO PREPARE THIS BY FRYING THE PRAWNS

FRY IT USING RED CHILLY POWDER,TURMERIC POWDER AND SALT. ADD IT TO THE MASALA AND ROAST IT. 
ONLY 1/2 CUP OF WATER SHOULD BE ADDED THEN. 

PEAR FRUIT JUICE WITH MILK

PEAR FRUIT JUICE WITH MILK

INGREDIENTS

PEAR FRUIT -1 ; SLICED
MILK- 1 CUP
SUGAR- 1/2 CUP
ICE CUBES- 1/2 CUP

PREPARATION

MIX ALL WELL IN A BLENDER

SERVE CHILLED

CHICKEN-DAAL VADA

CHICKEN-DAAL VADA


INGREDIENTS

CHICKEN BONELESS-1/2 KG

CHANA DAAL/ KADALAPARIPPU- 1/2 CUP

GREEN CHILLIES- 4
GINGER-GARLIC PASTE- 2 TABLESPOONS

ONION-1 ; FINELY CHOPPED
CURRY LEAVES-1 SPRIG

SALT
OIL

PREPARATION

COOK CHICKEN WITH SALT AND GARAM MASALA POWDER PREFERABLY IN A PRESSURE COOKER
LET 2 WHISTLES COME
MINCE IT

SOAK DAAL IN WATER.  DRAIN WATER
POWDER IT

FRY ONION , GINGER-GARLIC PASTE AND GREEN CHILLIES IN OIL

ADD CHICKEN AND DAAL TO IT

WHEN COOL MIX WELL AND MAKE SMALL BALLS
PRESS IT IN YOUR PALM

DEEP FRY

MUTTA BHAJI / EGG BHAJI

MUTTA BHAJI / EGG BHAJI

INGREDIENTS

EGGS-4

GINGER- 1 INCH PIECE; CHOPPED
GREEN CHILLIES-6 ; CHOPPED
CURRY LEAVES- 2 SPRIGS

SALT

OIL- FOR DEEP FRY

GRAM FLOUR/ BESAN/ കടലമാവ് - 1 CUP

PREPARATION

BOIL EGGS AND REMOVE SHELL

CUT IT LENGTH -WISE INTO 2 EQUAL HALVES

MIX ALL THE INGREDIENTS WELL ADDING LITTLE WATER TO FORM A THICK BATTER

DIP EACH CUT EGG IN THIS THICK BATTER 

HEAT A KADAI.  POUR OIL

PLACE EGG SLOWLY IN HOT OIL

DEEP FRY BOTH SIDES

MUTTA NIRACHATHU /EGGS STUFFED WITH SWEET FILLING

MUTTA NIRACHATHU /EGGS STUFFED WITH SWEET FILLING



INGREDIENTS

EGGS-4

GRATED COCONUT-1 CUP
SUGAR-1/4 TO 1/2 CUP

CUMIN SEEDS - 2 TABLESPOON

MAIDA/ ALL PURPOSE FLOUR- 1 CUP

GHEE
OIL

PREPARATION

BOIL EGGS AND REMOVE SHELL

CUT IT LENGTHWISE SO AS TO REMOVE THE YELLOW YOLK FROM IT

ROAST COCONUT AND CUMIN SEEDS IN GHEE
ADD SUGAR AND EGG YOLK TO THIS AND MIX WELL

FILL THIS MIXTURE INSIDE EACH EGG WHITE

TAKE THE ALL PURPOSE FLOUR IN A BOWL
MIX WATER LITTLE BY LITTLE AND FORM A THICK BATTER

DIP EACH FILLED EGG IN THIS BATTER AND DEEP FRY IN OIL

CORN FLAKES ROLLS

CORN FLAKES ROLLS


INGREDIENTS

CORN FLAKES-2 CUP

JAGGERY-1 0R 2
PEANUTS-1/4 CUP

CARDAMOM POWDER-1 TABLESPOON

BUTTER-1 TABLESPOON

PREPARATION

MELT JAGGERY IN VERY LITTLE WATER
TO CHECK CONSISTENCY , DROP A LITTLE JAGGERY IN A BOWL OF WATER, IT WILL FORMS A BALL AND FALLS DOWN

ADD CORNFLAKES, PEANUTS CRUSHED AND CARDAMOM POWDER TO THIS

MIX WELL

GREASE YOUR HAND WITH BUTTER
ROLL INTO BALLS