FRUIT SALAD

INGREDIENTS
Apple - 1
Banana - 2
Pineapple - 1
Dates - 10
Candied Cherries - 10
Seedless Pomegranate - 1
Custard Powder - 2 Tbsps
Milk - 500 ml
Sugar - To Taste
Vanilla Essence - 2 Drops ( Optional )

METHOD
1. Peel and chop all the fruits.
2. To 2 Tbsps of sugar add 1 / 3 cup water and
     boil.
3. When the sugar has completely dissolved, remove
      from stove and let it cool.
4. Pour the sugar syrup over the chopped fruits and mix
     well.
5. Refrigerate and allow it to chill.
6. Prepare custard according to the instructions given in
     the packet.
7. Remove from stove add vanilla essence and allow it to
     cool at room temperature and then chill in the refrigerator.
8. When chilled thoroughly, use it as per your requirements.

NOTE :
Different brands of custard powders are available in the market
and each one has a method of preparing custard sauces.
I used vanilla essence to enhance the flavour and taste. You can
avoid it if you find it to give a strong aroma.
The sugar syrup for thr fruits is to avoid discolouration of the apple
and yellow banana used.

SQUID ROAST

INGREDIENTS
Squid - 1 / 2 kg
Onions - 2 ( sliced )
Green Chillies - 4 ( sliced )
Tomatoes - 2 ( sliced )
Ginger & Garlic Paste - 2 Tbsps
Red Chilli Powder - 1 Tbsp
Pepper Powder - 1 Tbsp
Turmeric Powder - 1 / 4 Tsp
Fennel Powder - 1 Tsp
Salt - To Taste
Water - 1 / 2 Cup ( approx )
Oil - 2 Tbsps

TO TEMPER
Curry Leaves - 2 Sprigs
Oil - 1 Tbsp

TO MARINATE
Red Chilli Powder - 1 Tsp
Pepper Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - To Taste

METHOD
1. Wash and clean squids well and slice them into rings.
2. Marinate the rings in the above marinade for 15 - 20 minutes.
3. Heat oil in a cooker and add the sliced onions and green chillies.
4. Saute to a golden brown and add the ginger and garlic paste.
5. When raw smell is no more add the sliced tomatoes.
6. Add the spice powders and salt to taste when tomatoes turn soft.
7. Add the marinated squid rings and mix well.
8. Add water as required , cover the cooker and pressure cook
     till the squid rings are soft.
9. Heat oil in a pan , add the curry leaves and transfer the cooked squid
     rings along with the gravy.
10. Simmer till you get the required consistency and serve hot.

NOTE :
I cooked the squids for 4 whistles.
The number of whistles may vary with different type of pressure
cookers available in the market.

LAMB LIVER PEPPER FRY

INGREDIENTS

Lamb Liver - 500 gms

Shallots - 1 cup (chopped )

Green Chilies - 3 ( chopped )

Ginger & Garlic Paste - 2 Tbsps

Pepper Powder - 1 1 / 2 Tbsp

Chilli Powder - 1 Tbsp

Cumin Powder - 1 / 2 tsp

Garam Masala Powder - 1 Tsp

Turmeric Powder - 1 / 4 Tsp

Salt - To Taste

Curry Leaves - 2 Sprigs

Coconut Oil - 3 Tbsps

TO MARINATE

Ginger & Garlic Paste - 1 Tbsp

Turmeric Powder - 1 / 4 Tsp

Chilli Powder - 1 / 4 Tbsp

Pepper Powder - 1 Tbsp

Salt - To Taste

TO GARNISH

Coriander Leaves – 2 Tbsps ( chopped )

METHOD

1. Chop the liver into small pieces and wash them well.

2. Marinate the liver pieces in the marinade for 15 minutes.

3. Pressure cook the marinated liver pieces for a couple of whistles.

4. Heat oil in a pan and add the curry leaves followed by the chopped

    shallots and green chillies.

5. Saute well till the shallots turn golden and now add the ginger and garlic

    paste.

6. Saute till raw smell is no more and add the spice powders and salt to taste.

7. Keep stirring in a low flame for 2 minutes and add the pressure cooked liver

    pieces.

8. Stir fry till the stock dries up and the liver pieces are coated with the masala.

9. Serve hot garnished with chopped coriander leaves.