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.

MANGO AND PAPAYA PUNCH

INGREDIENTS

Chilled Papaya ( Ripe ) - 2 cups ( chopped )

Chilled Mango ( Ripe ) - 2 cups ( chopped )

Chilled Orange Juice ( Fresh ) - 1 cup

Lemon Juice ( Fresh ) - 1 Tbsp

Sugar - To Taste ( optional )

TO GARNISH

Papaya - 2 Tbsps ( chopped )

Mango - 2 Tbsps ( chopped )

METHOD

1. Puree the chilled papaya and mango.

2. Add rest of the ingredients and blend

     in a mixer.

3. Serve chilled garnished with papaya and

     mango cubes.

FROZEN STRAWBERRY YOGHURT

INGREDIENTS

Strawberries - 1 cup

Condensed Milk -  1 / 2 can ( approx )

Plain Yoghurt - 1 cup

Pink Food Colour - a drop

Vanilla Essence – 1 / 2 Tsp

METHOD

1. Chop the strawberries fine and set aside.

2. Pulse the strawberries to a puree.

3. Add rest of the ingredients and pulse for

    a couple of seconds.

4. Transfer the mixture to a bowl and cover

    with a cling film.

5. Freeze till set.

6. Remove frozen yoghurt from freezer 15 - 20

    minutes before serving.

NOTE :

Adjust the amount of condensed milk used to suit your taste.

WISH YOU ALL A

VERY HAPPY ONAM 2014 !!!

HAPPY INDEPENDENCE DAY !!!!!!!!!!

                                  WISHING ALL OUR VIEWERS AND FOLLOWERS
                                       A VERY HAPPY INDEPENDENCE DAY !!!!!!

SPICY LAMB LIVER MASALA

INGREDIENTS

Lamb Liver - 500 gms ( approx)

Onion - 1 large ( chopped )

Tomato - 1 ( pureed )

Green Chillies - 4 ( chopped )

Ginger & Garlic Paste - 1 Tbsp

Turmeric Powder - A Pinch

Chilli Powder - 2 Tbsp

Pepper Powder - 1 Tbsp

Garam Masala Powder - 1 Tsp

Salt - To Taste

Whole Dry Red Chillies - 3

Curry Leaves - 2 Sprigs

Coconut Oil - 2 Tbsps

TO MARINATE

Curd - 1 Tsp

Turmeric Powder - 1 / 4 tsp

Chilli Powder - 1 Tsp

Pepper Powder - 1 Tsp

Ginger & Garlic Paste - 2 Tsps

Salt - To Taste

METHOD

1. Add the above marinade to the cleaned and chopped liver pieces.

2. Leave aside for 15 - 20 minutes and pressure cook for 3 whistles till

     soft.

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

     chillies.

4. Add the chopped onion and fry to a golden brown and add the green

     chillies.

5. Add the ginger garlic paste and saute till raw smell is no more.

6. Now add the tomato puree and saute till mushy.

7. Add salt to taste , the spice powders and saute for nearly 5 - 10 minutes.

8. Add the pressure cooked liver pieces along with the stock and cook in a

     low flame till semi dry.

9. Remove pan from stove and serve hot.

NOTE :

Make sure not to overcook the liver pieces as they will turn rubbery in texture.

The number of whistles may vary with different brand of pressure cookers sold

 in the market.

Adjust the spice level to suit your taste.

KINNATHAPPAM

INGREDIENTS
Raw Rice - 1 cup
Eggs - 2
Thick Coconut Milk - 2 cups
Sugar - 1 cup
Cumin Seeds - 1 / 4 Tsp
Cardamom Powder - 1 / 4 Tsp
Crushed Cardamom - 4
Salt - a pinch ( optional )
Ghee - 1 /2 Tsp

METHOD
1. Soak the rice for 5 - 6 hours.
2. Grind the soaked rice to a fine paste and strain the batter using
    a thin muslin cloth or a strainer with tiny holes to avoid lumps.
3. Beat the eggs well along with salt, sugar and coconut milk. Strain.
4. Add this mixture to the strained rice batter.
5. Add the cardamom powder, mix well and pour the batter into a steel
    plate and steam.
6. Just as the steam starts to come from the steamer, pour the ghee and
    add the cumin seeds and crushed cardamom.
7. Steam the mixture for 20 - 25 minutes until a toothpick or fork inserted
    into the mixture comes out clean.
8. Cut into desired shapes and serve warm or chilled.

NOTE :
1. The consistency of the rice batter should be watery. If not add more
     thick coconut milk.
2. I used the traditional steel plate. You can also use a cake tin to make
    Kinnathappam.
3. Adjust the amount of sugar to suit your taste.


                                              WISHING ALL OUR VIEWERS & FOLLOWERS
                                                                A VERY HAPPY EID !!!