DUM CHEMEEN BIRIYANI

Ingredients

For Rice :
Basmati rice : 2 cups
Water : 4 cups
Cloves : 4 nos
Cardamom pods : 2 nos
Cinnamon stick : 2 (1" pieces)
Bay leaves : 1 (optional)
Onion : 1 (big, finely sliced)
Lemon juice : 1 tsp
Salt to taste

For Marinating :
Prawns : 1.1 lb /1/2 kg (deshelled, devined and washed)
Red chilly powder : 1 tsp
Coriander powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Ginger Garlic paste: 1 tsp
Lime juice : 1/2 tsp
Salt to taste
Ghee/Oil for frying

For Prawn Masala :
Onion : 2 (medium, thinly sliced)
Green chillies : 8-10 or to your spice level
Ginger : 1"pieces
Garlic : 5 cloves (big)
Red chilli powder : 1 tsp
Coriander powder : 1 tbsp
Turmeric powder : 1/4 tsp
Briyani masala : 2 tsp
Mint leaves : 1/4 cup (chopped)
Cilantro/Corainder leaves : 1/4 cup (chopped)
Ghee/oil : 2 tbsp

For Garnishing :
Fried Onion : 1/2 cup
Coriander leaves : Handful
Saffron : 1-2 strand
Warm milk : 2 tsp

Directions

Method of Preparation :

Cooking the Rice:
1. Soak the rice for 30mins and drain keep it aside.
2. Heat the ghee/oil in the pan,add sliced onions,all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices.
3. Boil the required water,add flavored rice,and cook the rice for 8-10mins.(uncovered)
4. When rice done drain the excess water immediately.
5. Sprinkle the lime juice.

Cooking the Prawns :
1. Clean the prawns and make a wet marinate with above mentioned marinate ingredients; apply it on prawns and keep it in the refrigerator for half an hour.
2. Make a paste of garlic,ginger and green chillies and set aside.
3. Heat a oil in the frying pan and shallow fry the prawns; drain the excess oil in the paper towel and keep it aside.
4. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent,add the ginger,garlic,green chilli paste, saute until brown color,now add chopped corainder,mint leaves and combine well.
5. Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and combine well until the raw smell is gone.
6. Add fried prawns and mix well; if the gravy dry then add 3tbsp of water. (if needed).
7. Cover & Cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Preparing for garnish :
1. Mix saffron strand in warm milk and keep it aside.

Final Cooking and Layering :
Dum Method :
1. Make a dough out of the wheat flour / maida with little water, the same way you would do it for chappathi and set it aside.
2. Place flat cast iron skillet or tawa on the lowest burner of your stove. The flame should be at the lowest setting.
3. Layer the prawn masala and rice; sprinkle biryani masala , fried cashews & raisins, fried onions and chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk and over the rice as the final layering. Repeat this process.
4. Close with tight fitting lid seal the edges of the lid with above prepared dough. \ biryani vessel on top of the iron skillet or tawa and cook on for 15 mins and turn off the flame.
5. Let it rest unopened on tawa for another 15 mts and break open the seal; now dum is also done.

IRACHI PUTTU

Ingredients

.Minced meat (Beef or Chicken) - 250 gms (Preferably beef)
2.Onions chopped - 3/4 cup
3.Ginger chopped - 1 inch
4.Garlic chopped - 3 or 4
5.Green chillys chopped -1 or 2
6.Tomato - 1 chopped
7.Kashmiri chilly pwdr - 1 tspn
8..Garam masala - 1 tspn
9.Pepper pwdr - 1/2 tspn
10.Turmeric pwdr -1/4 tspn
11.Coconut oil, salt, curry leaves.

For Puttu---all measurements as per requirement of the family
1.Rice powder
2.Scraped coconut
3.Salt & normal water

Directions

1.Pressure cook minced meat with some salt and keep aside.
2.Heat 3 tbsp coco: oil in a pan.
3.Saute chopped onions, ginger, garlic and green chillies till onions turn light brown.
4.Now add kash:red chilly pwdr, turmeric pwdr, garam masala and pepper powder .Saute on low flame till the raw smell vanishes.
5.Add tomatos and saute until the are smoothly cooked .
6.Now add minced meat and combine everything together.Saute for 2-3 minutes more. Add chopped curry leaves and remove from fire.

7.Soak rice powder with enough water, adding salt and scraped coconut.( add coconut along with the puttupodi while soaking. You can add in between while filling in the Puttu Maker or mix it along with the soaked rice pwdr).

8.Fill minced meat on the bottom and top (or even in the middle ) of the soaked rice pwdr and steam it for a mouth watering Irachi Puttu...

Egg Potato Casserole

Ingredients

• Egg (മുട്ട) – 3 Nos
• Potato (ഉരുളക്കിഴങ്ങ്) – 3 Nos
• Onion (സവോള) – 1 Nos
• Ginger (ഇഞ്ചി) – 1½ inch piece
• Curry leaves (കറിവേപ്പില) – 2 Sprigs
• Green chilli (പച്ചമുളക്) – 3 Nos
• Pepper powder (കുരുമുളകുപൊടി) – ½ Tea Spoon
• Butter or Ghee or Cooking oil – 1 Table spoon
• Salt (ഉപ്പ്) – to taste

Method

1. Cook potatoes in a cooking vessel by adding water. Drain it, mash it and keep aside.
2. Chop onion, ginger, curry leaves and green chilli finely.
3. Break eggs and beat it lightly.
4. To this add mashed potatoes, chopped ingredients, pepper powder and salt. Combine it well.
5. Heat a non stick pan and spread ½ table spoon butter (ghee/cooking oil) on it.
6. Pour the mix (step 4) into the pan with minimum of 1 inch thickness. Cook it covered on a low flame by turning both sides till done. (Remember to spread ½ table spoon butter / ghee / cooking oil on the top before going to turn it first time)
7. Server it hot.

Tips

1) Instead of cooking this dish in a non stick pan, you can also bake it in a pre-heated oven.
2) Adding shallots (15 Nos) instead of onion (1 No) will taste better.
3) If required garnish it with cheese.

Cabbage Carrot & Green Peas Patties

Ingredients

1. Roughly Chopped/Shredded Cabbage – 4 cups
2. Diced Carrots – 1 large
3. Fresh or Frozen Green Peas – 1/2 cup
4. Garlic Powder – 1/4 tsp
5. Pepper Powder – 1/2 tsp
6. Red Chilly Flakes – 1 tsp (Alter according to your spice tolerance)
7. Dried Parsley Flakes – 1/2 tsp (optional)
8. Bread Crumbs – 2 to 4 tbsp (Use Whole Wheat for a healthier option)
9. Salt – to taste
10. Mayonnaise – as needed

Preparation Method

1. If using frozen green peas, thaw it in water. Using a food processor, grind all the vegetables into a coarse mixture. Be careful not to grind it into a smooth paste.
2. Transfer to a bowl and season with salt, pepper, garlic powder, dried parsley flakes and red chilly flakes.
3. Add 2 tbsps of bread crumbs into the mixture and gently combine everything with your hands.
4. Take a small scoop of the mixture and try rolling it into a ball. If it doesn’t hold together, add 1-2 more tablespoons of bread crumbs.
5. Flatten each ball into patty of desire size and shape.
6. Heat 2 tbsp oil a non stick skillet. Lightly fry the patties for around 3 minutes on each side pressing down with a spatula to flatten it.
7. Since cabbage is the main ingredient used, these patties taste best with Mayonnaise.
8. Serve each patty on a bun along with lettuce, tomato and mayonnaise.

 Note

1. I made these patties without precooking the vegetables. If you prefer, you may blanch, steam or saute the cabbage, carrot & green peas for a few minutes before grinding it.
2. For convenience, you can use a bag of Shredded Coleslaw Mix instead of whole cabbage.

STUFFED CHILLI FRIES/FRITTERS

STUFFED CHILLY FRIES/FRITTERS

Ingredients

Green Chillies : 4
Batter Mix:
Gram Flour : 3/4 cup
Rice flour : 1/4 cup
Baking powder : 1/4 tsp
Cumin powder : 1/4 tsp
Salt : required to taste
Red chili powder : 1 tsp
water : 1 1/2 cup
Stuffing Mix:
Potato : 2 (Medium) (boiled and mashed)
Coriander leaves : 2 tbsp
Curry Leaves : 6
Fennel seeds : 1/2 tsp
Mustard seeds : 3tsp
Cumin seeds : 2 tsp
Oil : 2 tbsp

Directions

Slit the green chilies lengthwise and remove all the seeds from them . Soak the chilies in boiling water and salt for 5 minutes.
Mix all the ingredients for batter with water to make a thin paste.
For filling: Heat oil in a pan and add mustard seeds, urad dal, cumin seeds, and fennel seeds and when its sputter add the mashed potatoes, curry leaves, coriander leaves, salt and mix it well. Remove from heat.
Now stuff the green chillies with the fillings and dip it in the batter and deep fry.
Serve Hot Chilly fries with your favorite sauce/chutney.

Spicy Grilled Chicken Sandwich

Spicy Grilled Chicken Sandwich

Ingredients

1. Shredded Grilled Chicken – 1 cup
2. Tomato Ketchup – 2 tbsp
3. Red Chilly Sauce – 1 tbsp
4. Pepper – 1/2 tsp
5. Salt – to taste
6. Cooking Spray

Preparation Method

1. Heat a non stick pan and spray cooking oil.
2. Shred the grilled chicken into small pieces and add it to the pan.
3. Saute for a few minutes until it begins to brown.
4. Add tomato ketchup and red chilly sauce.
5. Sprinkle salt and pepper. Saute the chicken until the sauces are absorbed by the chicken.
6. Apply Mayonnaise on a sandwich bun, bread or croissant.
7. Place the chicken pieces inside and top with lettuce, tomatoes and so on. Serve with chips or fries.

Baked Salmon

Baked Salmon

Ingredients :

1/2 lb. salmon fillet, cut into 2 & 1/2 inch strips lengthwise( leave the skin on one side) 
1 tsp Red chili powder 
1/2 tsp turmeric powder 
1/2 tsp cumin powder  
1/2 tsp ginger garlic paste 
1 tsp lemon juice or tamarind paste 
Salt, to taste
Oil spray
 

Preparation :

Wash and cut the fish in 2 & 1/2" strips lengthwise .
In a flat bowl , mix all the ingredients except salmon and oil ; Slide in the fish pieces in the marination mix , coat them well ; Keep the fish marinated for 15 to 30 mins in refrigerator. 
Set the oven temp.to 350 degrees.
Cut several pieces of aluminium foil in 5"-5" squares  ; Spray oil on them. 
Place the marinated salmon strips , with skin down on the middle of each foil ; pick 2 opposite sides of the foil and fold them three times creating a nice little pocket ; Repeat the procedure with the other two sides. Make sure to leave enough space to allow the fish cook in its own steam.
Once the oven is preheated, place them evenly on a oven safe baking dish, cook for 15 minutes.
Switch off the oven and let it rest for another 2-3 minutes to blend in the flavors. Be careful of the hot steam while unwrapping the pockets.  
Serve hot with rice and any side dish of your choice.

Prawn Koliwada

Prawn Koliwada

Ingredients 

• 12 medium sized prawns
• 1 and 1/2 tbsp gram flour/ besan
• 1 tsp all purpose flour
• 1tbsp yogurt
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 and 1/2 tbsp lemon juice
• 1 tbsp kashmiri red chili powder
• 1 tsp coriander powder
• Salt, to taste
• 1 tsp oil, used for marination
• Oil, for deep fry
• 1 tsp chat masala

Directions:

• Peel and devein the prawns, wash thoroughly and pat dry.
• In a bowl, marinade the prawns with ginger garlic paste, 1/2 tbsp kashmiri red chili powder, coriander powder, 1 tbsp lemon juice, salt, keep marinated for 15 to 20 minutes.
• Once marinated, squeeze out the extra moisture, add all purpose flour, gram flour/besan, another 1/2 tbsp  kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with 1 tsp of oil. Mix all the spices with the marinated prawns.
• Prepare oil for deep frying, make sure to maintain the temperature at medium high, else the outside of the prawns will get cooked faster ,while the inside will remain uncooked and raw. Add one prawn initially in the hot oil to check if it is sufficiently hot.
• Next add the marinated prawns in the hot oil in batches, fry till they turn a rich golden  brown color on both the sides. 
• If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a baking tray, drizzle a little oil on the prawns, BROIL on HIGH, 5 to 7 minutes on both sides or until they turn a light golden brown color on both sides.
• Sprinkle chat masala on top, serve with green chutney or ketchup

Peach-and-Toasted Pecan Ice Cream

• 
  

• Ingredients

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon table salt
• 2 cups milk
• 1 cup heavy whipping cream
• 1 egg yolk
• 1 1/2 teaspoons vanilla bean paste*
• 1 cup peeled and coarsely chopped peaches
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons butter
• 1 cup coarsely chopped pecans
• 1/4 teaspoon kosher salt

Preparation

1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. 3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
4. 4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
5. 5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
6. 6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
7. *Vanilla extract may be substituted.

Coconut Vada

Coconut Vada

Ingredients

Grated Coconut – 2 cup
Rava ( suji) – 2 cup
Besan (kadalamavu) – ½ cup
Green chilly – 7
Curry leaves
Ghee
Oil,
salt

Method of preparation

Take grated coconut, suji , besan in a vessel. Knead it to dough by adding required water. Heat ghee in a pan and add the mustard seed and allow to splutter, pour this into the dough. Then mix thoroughly. Add curry leaves , salt into the dough and mix. take oil in pan . boil it and take little portion of the dough and spread it in your palm and deep fry in oil

Jeera Tea

Jeera Tea

Ingredients:
Jeera 1/2 tbsp
Ginger – 1 piece
Tea powder – 1/2 tbsp
Water – 2 cup

Preparation:
Boil jeera, ginger, tea powder and water together. Serve hot after straining.

Cucumber Ginger Juice

Cucumber Ginger Juice

Ingredients

Cucumber – 1
Ginger – medium size piece
Sugar – 3 tea spoon
Cumin powder -1/2 tea spoon
Salt – ½ tea spoon
Salt – 1 cup

Method of preparation

Peel off the skin from the cucumber and cut into small pieces, also remove the skin of the ginger. Take Cucumber, ginger, and make a juice by adding water. If you want you can also add more water. Add cumin powder, sugar, salt and mix. You can add ice and serve if needed

Pistha Burfi

Pistha Burfi

Ingredients:
Pistha – 1 cup
Sugar – 1 cup
Ghee – 3/4 cup
Semolin – 1/2 cup
Cardamom powder – a pinch
Green food colour
Water

Preparation:
Add lime juice to milk and strain well the coagulated milk. This is mava. Boil the pistha in water for 5 minutes. Remove the outer covering of the pistha. Fry this without oil and crush well. Boil water in a pan. Add sugar to this. Add pistha and mava to this . Add food colour too. Boil for 15 minutes. Add to this ghee and cardamom powder. Mix well. When this settles down in the pan, put out the flame. In a pan, add some ghee and add this prepared mixture into it. When cooled off, cut to pieces and serve.

Caramel Pudding

Ingredients 

• For custard:-
• Milk
  Milk (English) / Paal (tamil) / Paal (malayalam) / Hallu (kannada) / Doodh (hindi) / Dudh (Gujarati) / Doodh (Konkani) / Doodh (Marathi) / 
  
  for more details, click the name of the ingredient
   - 1 litre
• Eggs
  Egg (English) / Muttai (tamil) / Mutta (malayalam) / Gruddu (telugu) / Motte (kannada) / Anda (hindi) / Endu (Gujarati) / Motto (Konkani) / Ande (Marathi) / 
  .
  for more details, click the name of the ingredient
   - 5 nos
• Sugar
  Sugar (English) / Sakarai (tamil) / Panjasara (malayalam) / Chakara (telugu) / Sakkare (kannada) / Cheeni / Shakkar (hindi) / Khand (Gujarati) / Peyndaar (Konkani) / Sakhar (Marathi) / 
  
  for more details, click the name of the ingredient
   - 7 - 8 tbsp

• For caramel

• Sugar
  Sugar (English) / Sakarai (tamil) / Panjasara (malayalam) / Chakara (telugu) / Sakkare (kannada) / Cheeni / Shakkar (hindi) / Khand (Gujarati) / Peyndaar (Konkani) / Sakhar (Marathi) / 
  
  for more details, click the name of the ingredient
   - 7 - 8 tbsp
• Water - 200 ml

Directions
 
• 1)Grease a shallow vessel( similar to a jelly mould ) with little butter or vanaspati. Set aside.
• 2)In another container, beat the eggs one by one, by adding vanilla essence to it. Add milk and sugar too and mix properly.
• 3)To prepare the caramel, put the sugar in a heavy based saucepan and heat. When it gets melted properly and becomes brownish (see to that it is not getting burnt ) pour water and stir it continuously. When it reaches a medium consistency, switch off the stove.
• 4)Pour this caramel to the greased vessel and now pour the custard mix carefully. Do not blend too much with the caramel.
• To cook as double boiling:
• 5)Take a vessel ( this should be of double the size of the custard bowl ) with half of water in it and place the caramel custard mix bowl into this by closing it with a firm lid.
• 6)Now close the big vessel too and cook for 30 minutes or until the custard is cooked properly.
• You can ensure this by inserting a skewer on to it and the skewer should come out almost clean.
• Refrigerate it and serve with little of caramel sauce.

MEEN POLLICHATHU

Ingredients

For the Marinade:
Fish : 2-3 (Accordingly)
Red chilly powder : 1 tsp
Turmeric Powder : 1/2 tsp
Lime juice : 1/2 tsp
Salt to taste

For the Gravy:
Shallots/Pearl onion : 10-15 (finely chopped)
Tomato : 1 small (finely chopped)
Red Chilly Powder : 2 tsp
Turmeric Powder : 1/2 tsp
Coriander Powder : 1 tsp
Green chilles : 2 (finely chopped)
Ginger : 1"piece (finely chopped)
Garlic : 4-5 pods (finely chopped)
Coconut oil : 1/2 tsp
Curry leaves : 1 sprig
Salt to taste

For the Wraps :
Banana Leaves coated with coconut oil

Directions

1. Clean the fish thoroughly, make deep slits in the fish for the marination to sink in.
2. Marinate with paste of red chilli turmeric, salt and lime juice for 1 hour.
3. Take a non stick pan; add little coconut oil, when its hot, add chopped shallots/pearl onion and saute until its translucent.
4. Add chopped garlic, chopped ginger,chopped green chillies, curry leaves and fry for a few mins now add chopped tomatoes and saute for 2 mins. Do not let the ingredients burn.
5. Immediately add all spice powders prepared for the gravy, add little salt, sprinkle little water and check taste for any additional seasoning; mix in thoroughly. Cool and keep it aside
6. Heat oil in pan and fry the fish filpping each side; its should be crisp fried,do not over cook and remove from fire.
7. Place the banana leaf over a large plate, you could use 2 leaves, one on top of each other.
8. Lightly smear coconut oil on the surface now scoop 1/2 of the cooked gravy on to the banana leaf and place the fish on top. Smear the remaining gravy on top of the fish.
9. Now make parcels of the fish inside the banana leaves, use a tooth pick to hold the leaves in place.
10. This parcel can either be steamed in idly plates in a cooker/steamer or lightly heated on a hot pan on low flame.

Olan

Olan

Olan is a dish that is part of the Kerala cuisine of South India. It is prepared from white gourd, coconut milk and ginger seasoned with coconut oil. Olan is usually served as part of Onam sadhya.

Ingredients

Kumbalanga (Ash gourd) – 1 medium

Pumpkin pieces – 1 cup Green chillies (split) – 6 no. Coconut milk – 1 cup Van Payar (Red oriental beans) – ¼ cup (cooked) String beans Curry leaves Salt Coconut oil – 3 tsp

Preparation Method

In a pan, boil red oriental beans with salt. Put kumbalanga (ash gourd) and pumpkin cut into cubes. To this, add string beans and green chillies. Stir a bit and pour some water. Cover the pan and cook for five minutes. Remove the lid. Stir gently. Now add salt and curry leaves. Stir a bit. Add to this, coconut milk and mix well. Pour some oil. Stir again.

DELICIOUS CHICKEN WITH MACRONI PIZZA

DELICIOUS MACRONI PIZZA

Delicious spicy chicken with makroni

Ingredients

Masala recipie:-
Chicken - 1/2 cup
(sliced in to small pieces)
Onion (sliced) -1 cup
Chilly -1nos
tomato -1 nos
Chicken masala -1 tablespoon
chilly powder -1 teaspoon
Turmeric powder - 1 teaspoon
Oil - 2 tablespoon
Salt -as required

Pizza ingredients:-
Macroni -1/2 cup
Egg -4 nos
Mayonnise - 2 tablespoon
Tomato sauce - 2 tablespoon
Onion - sliced
Tomato - sliced
Chilly -sliced
Ghee -1 tablespoon
Salt - as required
Water - as required

Directions

Preparation of chicken masala:-
1. Heat oil in a pan
2. Add Onion to it and saute till changes to light brown color
3. Add chilly, tomato and saute it well
4. Add sliced chicken
5. Put chilly, turmeric powder and chicken masala and mix it well, till it cooks
6. finally add tomato sauce for taste. Turn off and keep the mixture aside

Preparation of Pizza:-
1. Bake and heat Macroni with water and little salt
2. Beat egg in a bowl and add chilly powder and salt in to that
3. Add Baked macroni to the egg mixture and mix it well
4. Take a pan and marinate the pan with ghee
5. Add egg-macroni mixture in a low flame.
6. Add the cooked chicken masala over to the egg mixture
7. Add some onion,tomato and chilly over to the chicken mixture
8. Drop Mayonnise and tomato sauce along with that in a low flame
9. Cook it for sometime
10. Finally serve it with coriander leaves

TASTE IT

Gopi Manchurian

Gopi Manchurian

Ingredients

cauliflower 1 medium egg 1 maida 4 tbsp cornflour 1 tbsp gingr garlic paste 1 tsp chilly powder 1tsp peppr pwdr 1/2 tsp salt marinate all the ingredients for 1 hour. Fry till golden brown. for gravy ginger garlic juliennd 1 tsp each onion 2 capsicum 1 chiiy sauce 1 tsp soya sauce 2 tsp tomato sauce 1 or 2 tbsp corn strach 2 tbsp (if needed )

Preparation Method

Heat oil in the kadai add ginger and garlic and saute, add green chilly, onion and capsicum saute well, add sauces cornflour starch fried gobi. Give a good toss and serve hot.

Pineapple Bread Pudding

Ingredients

• Pineapple slices (chopped) - 1 tin (along with a little of its juice from the tin)
• Butter
  Butter (English) / Vennai (tamil) / Venna (malayalam) / Venna (telugu) / Benne (kannada) / Makkhan (hindi) / Makhan (Bengali) / Makhan (Gujarati) / Louni (Konkani) / Lonee (Marathi) / Lahunee (Oriya) / Makhan (Punjabi) / Thany (Kashmiri) / 
  
  for more details, click the name of the ingredient
   - 1 tbsp
• Sugar
  Sugar (English) / Sakarai (tamil) / Panjasara (malayalam) / Chakara (telugu) / Sakkare (kannada) / Cheeni / Shakkar (hindi) / Khand (Gujarati) / Peyndaar (Konkani) / Sakhar (Marathi) / 
  
  for more details, click the name of the ingredient
   - 1/2 cup
• Vanilla essence - A little
• Egg
  Egg (English) / Muttai (tamil) / Mutta (malayalam) / Gruddu (telugu) / Motte (kannada) / Anda (hindi) / Endu (Gujarati) / Motto (Konkani) / Ande (Marathi) / 
  .
  for more details, click the name of the ingredient
   - 1 no
• Brown or muscovado sugar - 1 tsp
• Bread slices - 3 nos

Directions
 
• 1)Make a mixture (beat in the big jar of the mixie) of 1 tin of pineapple slices along with a little of its juice from the tin, butter, sugar, vanilla essence and egg.
• 2)Tear up 3 slices of bread - preferably the top and bottom slices, which are dry and hard.
• 3)Grease a baking tray with butter and put the bread pieces in it.
• 4)Pour the mixture onto it.
• :- Each tiny breadcrumb should be soaked.
• 5)Bake for a few mins (20 mins on medium heat) or microwave for 10 mins.
• 6)Sprinkle brown sugar on top.
• 
  
• 
  

Banana Jam

Banana Jam

Ingredients

1.Palayan Kodan Banana ( Mysore pazham) – 25 nos
2.Sugar – 250 gram
3.Cinnamon – 4 inch pieces
4.Cloves – 6 nos
5.Lemon juice – 2 table spoon Or citric acid – 1 spoon

Method of preparation

Cut the banana into small pieces. add required water to cook the banana. Add cinnamon, cloves and cook. When it get cooked and become soft remove from the stove. When it gets cooled remove the cinnamon pieces and cloves from it and crush the banana into a fine paste. When it get cooled strain through a cheese cloth kept over a bowl and squeeze the banana well and collect the juice and discard the residue. Measure the juice what you get out of it. You have to take the equal measure of sugar based on the juice and add into the banana juice.keep it in the stove with low flame and continuously stir it till the sugar get dissolved. Add lemon juice or citric acid and stir it by increasing the flame in the stove. Keep on stirring it till it come to the stage of the jam. Then remove from the stove and can transfer the content into the jar . cover the jar with a thin cloth. When it get cooled melt the wax and pour above it and close it after it becomes solid

Black Forest Cup Cake

Black Forest Cup Cake

Ingredients

Maida – 100 gram
Condensed milk – 200 gram
Aerated water – 100 ML
Coco powder , Butter – 2 table spoon each
Soda powder, baking powder, – ½ tea spoon each

For icing

Fresh cream – 250 gram
Icing Sugar – 1 cup

To decorate
Grated chocolate – 12

For Moisturizing

Sugar syrup – little

Method of preparation

Set the oven to 250 degree Celsius and Pre- heat it. Take all the ingredients for cake and beat it in a blender for 2- 3 minutes and make it soft. Take 12 cake cups and crease it with butter. Later spread the maida into it. Later pour the batter into all the cup ( the batter should be filled only ¼ portion.). place these cup into the baking tray. Keep the oven into 180 degree Celsius and place the baking tray into the oven. Bake it for 15 – 18 minutes. Then take out and allow it to get cooled. Once it get cooled put this into a plate upside down and take out the cake.

Take cream and icing sugar in a bowl and beat it well. when it get Fermat stop beating it. Prick the cakes with fork or small iron stick. Later sprinkle the the sugar syrup. Decorate it with the beaten cream and grated chocolate. Can also keep cherry fruit above it

Pineapple Pachadi

Ingredients

• Pineapple – 1 Cup
• Green chilli (പച്ചമുളക്) – 2 Nos
• Ginger (ഇഞ്ചി) – 1 inch piece
• Water (വെള്ളം) – ¾ Cup
• Grated Coconut (തേങ്ങ ചിരണ്ടിയത്) – ½ Cup
• Dry red chillies (വറ്റൽമുളക്) – 2 Nos
• Curd (തൈര്) – ¾ Cup
• Coconut Oil (വെളിച്ചെണ്ണ) – 1 Table Spoon
• Mustard seeds (കടുക്) – 1 Tea Spoon
• Shallot (ചെറിയ ഉള്ളി) – 4 Nos
• Curry leaves (കറിവേപ്പില) – 1 Sprig
• Salt (ഉപ്പ്) – to taste

Method

1. Peel off pineapple skin and cut it into small pieces (1 cup).
2. Slice green chilli (length wise) and shallots.
3. Chop the ginger into small pieces.
4. Grind the grated coconut well into a paste.
5. Cook the pineapple pieces along with green chilli, ginger, salt and water in a covered cooking vessel.
6. When it is done, to this add the ground paste, mix it well and wait till it boils.
7. Remove from the flame, add curd to it and mix it well. Taste for salt.
8. Heat 1 table spoon coconut oil in a cooking pan and put mustard seeds. When it splutters, to this add broken dried red chillies, shallot & curry leaves and saute it.
9. Add this sauteed mix to the prepared pachadi and mix it.
10. Serve it as a side dish for rice.

Tips

If you want the curry to be sweeter, add little sugar also.