RED LADY’S FINGERS SOUP

INGREDIENTS

Lady's Fingers - 4
Red Chilli Powder - 1/4 Tsp
Green Chilli - 1
Shallots - 10
Pepper Powder - To Taste
Lemon Juice - 2 Tsps
Salt - To Taste
Coriander Leaves - To Garnish

METHOD

Clean and chop lady's fingers into large chunks
Chop shallots and green chillies
In medium flame heat oil in a pan
Add cumin seeds
Once it splutters add in the chopped shallots and green chillies
Sauté till golden
Add in the chopped lady's fingers and lemon juice
Sauté for a minute
Add salt chilli powder and pepper powder.
Sauté for a few seconds
Add water cover and cook till veggies are soft
Remove lady's finger pieces
Check for seasonings and serve hot garnished with chopped coriander leaves

Note:
Red Chilli powder is optional
I used a little less than the quantity mentioned above
Adjust spices to suit your taste 

KARIVEPILLA CHICKEN ROAST / CURRY LEAVES CHICKEN ROAST

INGREDIENTS
Chicken - 500 gm
Small Onion - 1 cup
Ginger - 1 inch piece
Garlic - 6 pods
Green Chillies - 3
Oil - 4 Tbsp
Salt - To Taste

METHOD
Grind small onions ginger garlic and green chillies with salt to taste to a paste and keep aside

INGREDIENTS TO POWDER
Curry Leaves - 1 1/2 Handful
Peppercorns - 2 Tbsp
Dry Red Chillies - 2
Coriander Seeds - 1 Tsp
Fennel Seeds - 2 Tsp
Cumin - 1/2 Tsp
Cinnamon - 1 small stick
Cardamom - 3
Cloves - 3

METHOD
Wash and dry the curry leaves
Dry roast curry leaves and set aside
Dry roast rest of the ingredients and mix with curry leaves and keep aside
When the roasted ingredients are slightly warm powder to a slightly coarse texture

INGREDIENTS TO MARINATE
Curd - 1 Tbsp
Salt - To Taste
Ginger Garlic Paste - 1 Tbsp
Curry Leaves Powder

METHOD
Cut chicken into medium size pieces and clean well
Add the ingredients to marinate and mix well
Cover and keep aside for 30 - 45 minutes

INGREDIENTS TO TEMPER
Curry Leaves - a sprig
Cinnamon - 1 stick
Cloves - 2
Cardamom - 3
Star anise - 1

METHOD
Heat oil in a pan and add the whole spices
Add the ground onion paste and sauté till raw smell is no more
Add the marinated chicken and add 1/4 cup of water or more as required
Add salt to taste
Cover and cook in a medium flame till done

Notes
Amount of curry leaves used was perfect but you can reduce to one handful
Adjust spices to suit your taste
Add chopped small onions and ginger garlic as sauté .
Also add 3 Tbsp of cashew paste and more water for a gravy style.

HOMEMADE GRAPE WINE

HOMEMADE GRAPE WINE 🍷

INGREDIENTS

Black Grapes - 1 Kg
Sugar - 1 Kg
Warm Water - 1 litre
Star Anise - 2
Cinnamon - 1 small piece

METHOD

Wash grapes and set aside to dry
To a clean and dry clay pot ( Bharani ) add sugar and warm water
Stir till the sugar dissolves completely
Add in the spices and grapes stir once
Close pot with a lid and tie with a muslin cloth
Keep in a warm place
Stir once everyday for 15 days continuously
Strain the liquid and discard the residue
Pour the liquid in the pot close with a lid and tie up with a cloth
Set aside in a warm place undisturbed for 21 days
Bottle and store in a warm place till used
Best if stored in a dark bottle and consumed after a month

Note
Adding spices is optional ... you can adjust to suit your taste buds

CARAMEL CUSTARD

CARAMEL CUSTARD 

INGREDIENTS 
Milk - 500 ml
Sugar - 1/2 cup
Eggs - 4
Vanilla Essence - 1 Tsp

TO CARAMALISE
Sugar - 2 Tbsp

METHOD

1. Boil milk and leave to cool at room temperature.
2. Strain warm milk and set aside.
3. Take a clean pudding mould and add the sugar to be caramelised.
4. Place it in stove and maintain a low flame.
5. Swirl the dish by holding it with tongs as it begins to melt and change colour.
6. Once golden to brown in colour remove from flame and set aside.
7. Add sugar to the eggs and beat well till it dissolves completely.
8. Add in the milk, vanilla essence and  mix well.
9. Pour the mixture in the prepared pudding dish.
10. Boil water in a steamer and place the pudding dish.
11. Steam it for 15- 20 minutes after the steam begins to come out.
12. Cool at room temperature by opening the lid of the steamer.
13. Chill for 4 - 5 hours or overnight and serve.

Enjoy 😘

NOTE:
1. Vanilla essence can be omitted if not liked.
2. If overcooked the custard will curdle.
3. Need not alter measurements of the ingredients given.

BLACK CURRANT ICE CREAM

BLACK CURRANT ICE CREAM

INGREDIENTS

Black Currants - 500 gm
Sugar - To Taste
Dried Black Currants - 1/4 cup
Chilled Amul Fresh Cream - 250 ml
Chilled Condensed Milk - 3/4 tin
Vanilla Essence - 1 Tsp ( optional )

METHOD

Wash and clean dried black currants and soak in water till they swell up well.
Wash seedless black grapes and blend to a purée in a mixer
Heat the pulp with required amount of sugar till it reaches a thick syrup consistency
Add the soaked dried Black Currants to the syrup mix well and chill overnight
Whip the chilled cream in a mixing bowl till soft peaks form
Add in the chilled condensed milk and continue to whip for a few more minutes
Add chilled black currant syrup ( Reserve some to garnish ) and beat till fluffy
Add in the vanilla essence and mix well
Pour in a container cover with cling film and close with the lid
Freeze overnight till firm

Notes :

Add sweetness to suit your taste
Chill the fresh cream at least an hour before using.

MUTTON CHUKKA

Mutton Chukka

Ingredients
Lamb meat - 1 / 2 kg
Ginger garlic paste - 2 Tbsps
Small onions - a handful
Curry leaves - 2 sprigs
Coriander leaves - 1 cup
Mint leaves - 1 / 4 cup
Gram Masala Powder - 1 Tbsp
Pepper powder - 2 Tbsps
Chilli powder - 1 Tbsp
Turmeric powder - 1 Tsp
Fennel powder - 2 Tbsps
Salt - to taste
Coconut Oil - to fry

Method
1. Grind all ingredients except mutton oil and half of the coriander leaves.
2. Clean the lamb meat and apply the paste to the pieces and mix well.
3. Set aside for an hour , do not refrigerate.
4. Pressure cook the mutton till soft.
5. Heat oil in a pan and when it's hot add curry leaves, simmer and add the pressure cooked lamb pieces along wit the stock.
6. Simmer and stir once in awhile till the mixture is semi dry or dry.
7. Garnish with chopped coriander leaves and serve hot.

Note:
I used ghee instead of oil . Taste was different .
Adjust the spices to suit your palate.
I cooked it till slightly moist and semi dry.

CUSTARD BREAD PUDDING

CUSTARD BREAD PUDDING

INGREDIENTS
Bread slices - 6
Milk - 2 cups
Sugar - 1 cup
Custard Powder - 4 Tbsp
Vanilla Essence - 1 Tsp
Ghee - 1 Tbsp

INGREDIENTS TO CARAMELISE
Sugar - 2 Tbsp
Water - 1 Tsp

METHOD
Add sugar and water in a pudding dish
Place on medium flame and caramelise till you get a honey colour
Remove dish from stove and keep aside

METHOD
Remove corners from bread and powder in blender
Mix custard powder with sugar and add to milk
Mix without lumps and in medium flame stir till thick
Remove pan from stove and add in the ghee
Mix well till the mixture is glossy now add the vanilla essence
Add in the bread powder little at a time and mix well
Transfer this mixture to the prepared caramel dish
Place a cooker stand in a steamer and pour water
Keep the prepared pudding dish in the stand and steam for 35 minutes

Notes
Time requirement might vary with the type of steamers used
It's best to check after 25 minutes till a toothpick inserted comes out clean
You can steam in idli cooker or pressure cooker also
Using stale bread slices ( not more than two days ) is best than fresh bread slices