SPICY INSTANT MANGO PICKLE

INGREDINTS

Raw Mangoes - 3 ( finely chopped )

Green Chillies - 4 ( chopped )

Red Chilli powder - 3 Tsps

Turmeric powder - 1 / 2 Tsp

Asafoetida powder - 1 / 4 Tsp

Salt - to taste

TO TEMPER

INGREDIENTS

Gingelly oil - 6 Tbsps

Mustard Seeds - 2 Tbsps

Dry Red Chillies - 5

Curry Leaves - 3 sprigs

 METHOD

1. To the finely chopped mangoes add all the spice powders

    salt and mix well.

2. Set aside for 30 minutes to marinate.

3. Heat oil in a pan and temper mustard seeds, dry red chillies

    and curry leaves.

4. Pour this over the marinated chopped mangoes and mix well.

PAPAYA AND MANGO SMOOTHIE

INGREDIENTS

Ripe Papaya Chunks - 2 cups ( chilled )

Ripe Mango Chunks - 1 cup ( chilled )

Vanilla Ice Cream - 1 scoop

METHOD

1. Blend all the ingredients in a blender.

2. Serve immediately.

FISH CUTLETS

INGREDIENTS

Fish Fillet - 1 / 2 kg

Potato - 2 ( boiled and mashed )

Onion - 1 ( chopped)

Green Chillies - 3 ( chopped )

Ginger Paste - 1 Tsp

Turmeric Powder - 1 / 4 Tsp

Pepper Powder - 1 Tbsp

Red Chilli Powder - 1 Tsp

Fennel Powder - 1 / 2 Tsp

Garam Masala Powder - 1 Tsp

Coriander Leaves - 4 Tbsps ( chopped )

Lemon Juice - 1 Tbsp

Salt - to taste

Eggs - 2 ( beaten )

Rice Flour - 1 cup

Oil - To fry

 METHOD

1. Boil the fillets in some water along with salt , ginger

    paste and turmeric powder.

2. Once the fillets are cooked , remove bones if any and

    shred the fillets and keep aside.

3. Pressure cook the potatoes, peel the skin mash and

    keep aside.

4. Heat 2 Tbsps oil in a pan , add the chopped onion ,

    green chillies , spice powders and saute well.

5. Add the shredded fillets , mashed potato, lemon juice,

    chopped coriander leaves and salt to taste.

6. Mix it well and remove pan from stove.

7. Let the mixture to cool.

8. Make medium sized balls from the mixture , flatten

    into small discs,dip in beaten egg and roll in rice flour.

9. Heat oil in a pan and deep fry the discs till browned

    on both sides.

CAPSICUM BULL 'S EYE

INGREDIENTS

Capsicum - 1

Egg - 1

Salt - to taste

Pepper - to taste

Oil - as required

METHOD

1. Slice the capsicum into rings and remove the seeds.

2. Smear some oil in the griddle and place the capsicum

    ring and lightly cook on both sides.

3. When done break an egg and drop in the middle of the

    ring.

4. Drizzle oil on the sides.

5. Cover for a minute with a lid and cook in low flame.

6. Remove the lid sprinkle salt and pepper to taste.

7. Serve hot with tomato sauce.

STEAMED MODAKS / RICE DUMPLINGS

INGREDIENTS

TO COVER

Rice Flour - 1 cup

Salt - to taste

Hot Water - as required

Ghee - 1 Tsp

FOR FILLING

Fresh coconut - 1 cup ( grated )

Mixed Dry Fruits - 1 / 4 cup ( chopped )

Sugar - 1 / 2 cup

Cardamom Powder - 1 Tsp

Ghee - 2 Tbsps

METHOD

1. Mix all the ingredients for filling in a bowl

    and set aside.

2. Heat ghee in a pan add the filling and cook

    till the mixture forms a lump.

3. Knead the ingredients given to cover to a

    smooth pliable dough.

4.Take small balls fro the dough and flatten

    into small discs.

5. Keep 2 Tbsps of filling in the centre and cover

    to get a modak shape.

6. Place the modaks in a greased plate and steam

    for 15 minutes.

7. Serve hot.

HAPPY GANESH / VINAYAGAR CHATHURTHI !!!!!!!

RAVA KESARI / SEMOLINA PUDDING

INGREDIENTS
Semolina - 1 cup
Sugar - 2 cups
Water - 1 cup
Milk - 2 cups
Cardamom Powder - 2 Tsps
Ghee - 1 / 4 cup
Lemon Yellow colour - a few drops


TO GARNISH
Raisins - 15
Cashew nuts - 15
Ghee - 2 Tbsps


METHOD
1. Heat 1 Tbsp of ghee and roast the semolina and set aside.
2. In the same pan add 2 Tbsps of ghee and fry raisins and
    cashewnuts.
3. Pour water and milk in a heavy bottomed pan and let it boil.
4. Now add the semolina and keep stirring continuously for
    sometime.
5. When the mixture starts to thicken, add the sugar cardamom
     powder and food colour.
6. When it reaches thick consistency add the ghee mix well
     and transfer to a greased plate or dish.
7. Level the top and garnish with fried raisins and nuts.

BEEF FRY / BEEF ULLARTHIYATHU

INGREDIENTS

Beef - 1 Kg

TO MARINATE

Pepper powder - 3 Tbsps

Red Chilli powder - 2 Tbsps

Coriander powder - 1 Tbsp

Turmeric powder - 1 Tsp

Garam Masala powder - 2 Tsps

Fennel powder - 1 Tbsp

Ginger Paste - 3 Tbsps

Garlic Paste - 3 Tbsps

Vinegar - 1 Tbsp

TO TEMPER

Coconut Oil - 6 Tbsps

Dry Red Chillies - 3

Curry Leaves - 2 sprigs

Green Chillies - 3 ( slit )

METHOD

1. Clean and cut the beef into medium size pieces.

2. To the beef add all the ingredients given for

    marination, mix well and marinate for 30 minutes.

3. Pressure cook the marinated beef till tender.

4. Heat oil in a pan and add the green chillies , dry red

    chillies and curry leaves.

5. Now add the pressure cooked beef along with the

    stock and cook in a medium to low flame.

6. Keep stirring now and then till the stock dries up

    and the beef is fried.

BREADFRUIT CHIPS

INGREDIENTS

Breadfruit - 1

Pepper - to taste

Salt - to taste

OIl - to fry

METHOD

1. Peel the skin from breadfruit and slice

    into small pieces.

2. Heat oil in a pan and deep fry the 

    breadfruit slices till crisp.

3. Add salt and pepper to taste.

4. Toss well and serve.

CAULIFLOWER MANCHURIAN

INGREDIENTS

Cauliflower - 1

Turmeric powder - 1 / 2 Tsp

Onion - 1 ( chopped )

Green Chillies - 3 ( chopped )

Coriander Leaves - 1 / 4 cup ( chopped )

Red Chilli powder  -2 Tsps

Ginger Garlic Paste - 1 Tbsp

Soya sauce - 1 Tbsp

Red Chilli Sauce - 1 Tbsp

Tomato Sauce - 3 Tbsps

Salt - to taste

Oil - as required

FOR BATTER

INGREDIENTS

Cornflour - 1 / 4 cup

Maida - 1 / 2 cup

Ginger Garlic paste - 1 Tbsp

Red Chilli powder - 1 Tsp

Salt - to taste

METHOD

1. Break the cauliflower into medium sized florets.

2. Boil water in a pan and add turmeric powder.

3. Toss the florets into the pan cover and cook for 2 minutes.

4. Drain the water and set the 3 / 4 th cooked florets aside.

5. Make a fairly thin batter using the ingredients for batter

    with water.

6. Heat oil in a pan to fry the florets.

7. Dip the florets in the batter and deep fry.

8. Place fried florets in a tissue paper to drain excess oil.

9. Heat 3 Tbsps oil in a pan and add the chopped onion

    and green chillies.

10. When the onion turns pinkish , add the ginger garlic paste

       and saute for 2 minutes.

11. Now add the chilli powder , pepper powder and salt to taste.

12. Add the remaining batter with 1 / 4 cup water

      to this and let it thicken slightly.

13. Toss in the fried florets and stir once.

14. Add all the sauces and mix.

15. Serve hot garnished with chopped coriander leaves.

NOTE

The amount of sauce used can be adjusted according to taste.

The gravy part can be omitted for a dry manchurian.

BANANA PANCAKES

INGREDIENTS

White Banana - 2 ( ripe )

Flour - 2 cups

Baking powder - 2 Tsps

Milk - 1 1 / 2 cups

Butter - 5 Tbsps ( unsalted )

Sugar - 4 Tbsps

Eggs - 2

Salt - a pinch

 METHOD

1. Sift the dry ingredients twice and set aside.

2. Puree the ripe bananas in a blender.

3. Break the eggs in a bowl and add butter and sugar.

4. Beat well and add the pureed bananas.

5. Add the sifted dry ingredients alternately with milk.

6. Form into a thick batter and set aside for 15 minutes.

7. Heat a flat girdle and pour one or two ladles of the

    prepared batter and gently spread it to a circle.

8. Flip and cook on both sides.

9. Serve hot with honey.

MANGO PUDDING

INGREDIENTS

Mango Pulp - 2 cups

Condensed Milk - 1 / 2 tin

Gelatine - 2 Tbsps

Water - 1 / 2 cup

METHOD

1. Take gelatine in a bowl , add water and set aside

    for 5 minutes.

2. Heat the gelatine over medium flame and dissolve

    it in water.

3.  Now lower the flame and add the condensed milk

      and mango pulp .

4. Mix well and remove bowl from heat.

5. Cool at room temerature and then refrigerate till its

    firm.

NOTE

More of condensed milk or sugar can be added if required.

KADA / QUAIL EGGS SCRAMBLED

INGREDIENTS

Quail eggs - 10

Onions - 2 ( finely chopped )

Green Chillies - 5 ( chopped )

Ginger - 1 Tbsp ( grated )

Tomato - 1 ( chopped )

Coriander Leaves - 1 / 4 cup ( chopped )

Red Chilli powder - 1 Tsp

Pepper powder - 2 Tsp

Garam Masala powder - 1 Tsp

Turmeric powder - 1 / 2 Tsp

Coconut - 1 / 4 cup ( grated )

Coriander Leaves - 3 Tbsps ( chopped )

Salt - to taste

Curry Leaves - 1 sprig

Coconut Oil - 5 Tbsps

TO GARNISH

Cashewnuts - 10 ( fried in ghee )

METHOD

1. Heat oil in a pan and pour the oil.

2. Add the chopped onion and green chillies

    and saute for 5 minutes.

3. Add the grated ginger and chopped tomato.

4. Saute for 3 - 5 minutes.

5. Beat the eggs well and pour into the pan.

6. Cook in a medium flame and keep stirring

    continuously.

7. Now add all the spice powders , salt , chopped

    coriander leaves , grated coconut and curry leaves.

8. Keep stirring till the mixture is semi dry and cooked.

9. Remove pan from stove and serve hot garnished with

    fried cashew nuts and coriander leaves.

FRESH WATER MUSSELS PEPPER FRY

INGREDIENTS

Fresh Water Mussels - 3 cups ( steamed )

Shallots - 1 cup ( chopped )

Green Chillies - 4 ( chopped )

Ginger Paste - 1 Tbsp

Garlic Paste - 1 Tbsp

Red Chilli powder - 1 Tsp

Pepper powder - 2 Tbsps

Turmeric powder - 1 / 2 Tsp

Salt - to taste

TO TEMPER

Coconut Oil - 4 Tbsps

Curry Leaves - 2 Sprigs

Dry Red Chillies - 3

METHOD

1. Clean the mussels and steam them till the shells open.

2. Remove  the steamed flesh from shells and wash well.

3. Heat oil in a pan and add the curry leaves and dry red chillies.

4. Add the chopped shallots and saute till golden.

5. Add the green chillies ginger and garlic paste and saute.

6. Add all the spice powders and salt to taste.

7. Now add the steamed mussels and mix well.

8. In a medium flame saute mussels for 10 - 15 minutes.

9. Remove pan from stove and serve hot.

DATES HALWA

INGREDIENTS

Dates - 1 cup ( seedless )

Sugar - 1 cup

Milk - 1 1 / 2 cups

Cardamom powder - 1 Tsp

Almonds - 10

Ghee - 1 Tbsp ( to grease )

METHOD

1. Soak the almonds in warm water for 15 minutes.

2. Peel the skin off , slice and set aside.

3. Chop the seedless dates and soak in 1 / 2 cup of

    milk for 30 minutes and pressure cook till soft.

4. Cool and grind the cooked dates .

5. Heat 1 cup of milk in a pan and add the ground dates.

6. Stir for 5 minutes and add sugar.

7. Keep stirring continuously till it reaches halwa stage.

8. Just before removing from stove , add the cardamom

    powder and mix well.

9. Spread halwa in a flat greased plate and cool.

10. Serve garnished with sliced almonds.