MANGO ICECREAM

INGREDIENTS
Ripe Mangoes - 3
Condensed Milk - 1 / 2 Tin ( approx )
Fresh Cream - 2 cups

METHOD
1. Puree the mango fruits and strain the pulp.

2. To this add the condensed milk and fresh cream.
3. Blend to a smooth mixture.

4. Pour the mixture in a container and freeze for an hour.

5. Once frozen remove container , transfer mixture to a
     blender ( mixie ) and blend again.
6. Repeat the process twice every one hour.
7. Cover an freeze .
8. Scoop , serve and enjoy.

Note : Adjust the amount of condensed milk used , adjust with
           the sweetness of the mango fruits used.

MUSK MELON MILK SHAKE

INGREDIENTS

Musk Melon - 1 ( chopped & chilled )

Sugar - to taste

Milk - 2 cups ( chilled )

METHOD

1.Blend all the ingredients till frothy.

2.Serve chilled.

HAPPY MOTHER'S DAY TO ALL OUR DEAR DEAR VIEWERS !!!!!!!!!!

BREAD HALWA

INGREDIENTS
Bread - 1 loaf
Milk - 1 litre
Sugar - 1 1/2 cup ( approx )
Cashewnut Paste - 3 Tbsps
Cardamom Powder - 2 Tsps
Ghee - 1 cup
Yellow Food Colour - a few drops ( optional )
Fried Cashewnuts  - 20

METHOD
1. Cut the bread slices into bite size pieces.
2. Heat 3 Tbsps of ghee in a pan and fry the
    bread chunks to a golden brown.
3. Heat sugar and milk in a pan and add food
     colour.
4. When the sugar dissolves completely , add
     the fried bread chunks.
5. Once the mixture starts to thicken add the
     cashewnut paste and half the amount of ghee.
6. When the mixture attains a lump add the remaining
     ghee and fried cashews and cardamom powder.
7. Remove pan from stove and transfer halwa to a greased
     plate.
8. Serve warm or chilled garnished with nuts of your choice.

MANGO SORBET

INGREDIENTS

Ripe Mango Pulp - 1 cup

Sugar - 1 / 4 cup

Lemon Juice - 1 Tbsp

Water - 1 / 4 cup

METHOD

1. Heat the water in a pan when it starts to boil add

    the sugar.

2. Let the sugar dissolve and continue to boil for 5

     minutes.

3. Remove pan from stove and let it cool to room

    temperature.

4. Check sweetness and mix all the ingredients well.

6. Blend all the ingredients in a blender till smooth

     and creamy.

7.Transfer contents to a bowl and freeze till set in a

    freezer.

DUCK ROAST ( SEMI DRY )

INGREDIENTS

Duck - 1 Kg

Shallots - 250 gms ( chopped )

Tomatoes - 2 ( chopped )

Green Chillies - 4 ( chopped )

Pepper Powder - 2 Tbsps

Ginger & Garlic Paste - 1 Tbsp

Coriander Powder - 2 Tsps

Red Chilli Powder - 2 Tsps

Garam Masala Powder - 1 Tsp

Turmeric Powder - 1 / 2 Tsp

Coconut Milk - 1 cup

Coconut Oil - 5 Tbsps

Curry Leaves - 2 Sprigs

Salt - to taste

TO MARINATE

INGREDIENTS

Curd - 3 Tbsps

Red Chilli Powder - 1 TSp

Pepper Powder - 2 Tsp

Garam Masala - 1 / 2 Tsp

Salt - to taste

METHOD

1. Clean and chop duck into medium size pieces

    and marinate for an hour

2. Heat oil in a pressure pan and add the curry

    leaves and chopped shallots.

3. Saute till golden and add the chopped green

    chillies and tomatoes.

4. Add the ginger and garlic paste and saute till

    raw smell is no more.

5. Add the spice powders and saute in medium flame

    for 5 minutes.

6. Add the marinated duck pieces along with marinade and mix well.

7. Cover pan with lid and pressure cook for 5 whistles.

8. Once the pressure is released open lid and cook the

    meat till semi dry.

9. Add the coconut milk simmer for 5 minutes and remove

    pan from stove.

FISH IN ROASTED COCONUT GRAVY / VARUTHU ARACHA MEEN KUZHAMBU :

INGREDIENTS 1

Fish Fillet - 500 gms

Green Chillies - 3 ( sliced )

Tomatoes - 3 ( chopped )

Curry Leaves - 3 sprigs

Salt - to taste

Oil - 3 Tbsps

INGREDIENTS 2

TO ROAST AND GRIND

Coconuut - 1 cup ( grated )

Shallots - 1 cup  ( chopped )

Cumin - 2 Tsps ( whole )

Red Chilli Powder - 3 - 4 Tbsps

Pepper Powder - 2 Tsps

Cumin Powder - 1 Tsp

Coriander Powder - 1 Tbsp

Turmeric Powder - 1 Tsp

Tamarind - small lemon size

Salt - to taste

Oil - 1 Tbsp

METHOD

1. Heat 1 Tbsp of oil in a pan and add the grated coconut ,

    shallots chopped , whole cumin , tamarind and salt to taste.

2. Roast till the mixture is nicely browned .

3. Just before removing the pan from stove , lower the heat

    and add all the powder ingredients .

4. Saute for 2 minutes and remove pan from stove.

5. Leave the roasted ingredients to cool and later grind to a

    smooth paste adding water .

6. Heat 3 Tbsps of oil in a pan and add the ground masala paste

    curry leaves and green chillies .

7. Saute in a low flame till the oil floats on top.

8. Add the chopped tomatoes and cook till tomatoes are cooked.

9. Add the fish pieces mix well to coat with the masala add

    enough water to cook the fish and salt to taste .

10. Cover pan with a lid and cook in a medium flame till the fish

       pieces are soft .

11. Serve hot with white rice .

CHICKEN KOTHU PAROTA

INGREDIENTS
Parota - 6 ( shredded )
Boneless Cooked Chicken Chunks - 2 cups ( thick gravy style )
Fried Chicken - 1 cup ( shredded )
Onions - 2 ( chopped )
Green Chillies - 4  ( chopped )
Tomato - 1 ( chopped )
Fennel Powder - 1 / 2 Tsp
Red Chilli Powder - 1 Tsp
Curry Leaves - 2 sprigs
Oil - 2 Tbsps
Salt - to taste

METHOD
1. Heat oil in a pan and drop in the curry leaves , chopped
    onions and green chillies .
2. Saute till the onion turns a golden brown .
3. Add the red chilli powder , fennel powder  salt to taste and
    saute for 2 minutes .
4. Add the shredded parota , the chicken chunks from the gravy
    chopped tomato and saute till the mixture becomes semi dry .
5. Add the shredded fried chicken and saute for 5 - 7 minutes .
6. Remove pan from stove .
7. Serve hot with onion raitha .