HIBISCUS SHERBET

INGREDIENTS

Hibiscus Flowers - 20

Water - 3 Cups

Sugar - 2 Cups

Juice of half Lemon

METHOD

1. Remove petals from the flowers and put them

    in a vessel.

2. To this add 3 cups water just to immerse the

     petals.

3. Keep the vessel in stove and boil for 10 - 15

    minutes till the colour of water changes to

    purple and water reduces to two cups.

4. Strain the liquid and for each cup of strained

    juice add a cup of sugar.

5. Let the juice to boil again along with sugar.

6. When it reaches one string consistency remove

    from stove.

7. Cool the juice and store in dry sterilized bottles.

8. The bottle should be kept in fridge since preservative

     is not used.

TO PREPARE ONE CUP OF JUICE

1. In a glass add 3 - 4 Tbsps of the hibiscus juice and

    juice of half lemon.

2. Fill the glass with ice cold water and mix well.

3. ENJOY.

ANCHOVIES STIR FRY / NETHOLI THORAN

INGREDIENTS

Anchovies - 250 gms

Onion - 2 (Sliced)

Green Chillies - 2 (Sliced)
Fennel powder - 1 / 2 Tsp
Chilli powder - 1 Tsp

Salt - To Taste

TO GRIND

Coconut - 1 cup (Grated)

Green Chillies - 2

Cumin - 1 Tsp

Fennel - 1 / 2 Tsp

Garlic - 2 pods

Turmeric powder - 1 Tsp

Curry Leaves - 1 sprig

TO TEMPER

Oil - 3 Tbsps

Mustard Seeds - 1 Tsp

Dry Red Chillies - 2

Curry Leaves - 1 sprig

METHOD

1. Clean anchovies and remove the bone.

2. Grind the ingredients to grind coarsely.

3. Heat oil in a pan , add the mustard seeds.

4. Once they burst , add the red  chillies and

    curry leaves.

5. Add the sliced onion and green chillies.

6. Saute till raw smell is no more.

7. Add the spice powders and salt to taste.

8. Add the anchovies , cover and cook.

9. When 3 / 4 th done add the ground masala.

10. Cover and cook for 10 minutes more in a low flame.

11. Remove lid and stir once and remove pan from

      stove.

12. Serve hot.

PALKOVA (MILK SWEET / MILK PEDA)

METHOD - 1

INGREDIENTS

Milk - 500 ml

Sugar - 1 / 4 cup

Cardamom powder - 1 / 4 Tsp

METHOD

1. Heat milk in a pan.

2.Keep stirring till it attains a honey

   consistency.

3. At this stage add the sugar and keep

    stirring till it becomes thick.

4. Add cardamom powder and remove pan

    from stove.

5. Serve.

METHOD - 2

INGREDIENTS

Milk - 500 ml

Lemon Juice - 1 Tsp

Sugar - 1 / 4 cup

Almonds - 10

Pistachios - 10

Cardamom powder - 1 / 4 Tsp (optional)

METHOD

1. Soak the nuts in warm water for 15 minutes

    and roughly chop them.

2. Heat milk in a pan and take half the

    amount of milk and set aside.

3. To the remaining milk in stove add the

     lemon juice .

4. Once the milk curdles, remove pan from

     stove.

5. Drain the whey and keep the cheesy lump.

6. Heat the reserved portion of milk in another

    pan.

7. Boil till reduced to half the quantity.

8. Now add the lump of cheese to it and keep

    stirring continuously.

9. When the mixture almost dries up, add the

     chopped nuts mix well.

10. Remove pan from stove.

    

Note :  A teaspoon of ghee can be added if liked before

            removing pan from stove.

HAPPY FRIENDSHIP DAY !!!!!!!!

" A FRIEND IN NEED IS A FRIEND INDEED . "

                                                               WITH LOVE 

                                                                 MERLYN.

EGG FRUIT MILK SHAKE

INGREDIENTS

Egg fruit - 1

Vanilla Ice Cream - 2 scoops

METHOD

1. Peel the skin of egg fruit and remove seed.

2. Blend the egg fruit and vanilla ice cream in a blender.

3. Serve chilled.

VEGETABLES AND CHEESE STUFFED CHAPATHI

INGREDIENTS FOR CHAPATHI

Wheat Flour - 2 Cups

Salt - To Taste

Water - As Required

Ghee / Oil - 1 Tbsp

Oil - To make chapathis (As Required)

METHOD TO PREPARE DOUGH

1. Combine all the above ingredients .

2. Knead to a soft pliable dough.

3. Cover and set aside for an hour.

INGREDIENTS FOR STUFFING

Onion - 1 (Sliced)

Carrot - 1 cup (Grated)

Cabbage - 1 cup (Shredded)

Green Chillies - 4 (Chopped)

Green Peas - 1 / 4 cup (Boiled)

Coriander Leaves - 1 / 4 cup (Chopped)

Mozarella Cheese - 1 cup (Grated)

Pepper - 1 Tsp

Salt - To Taste

OIl - 2 Tbsps

METHOD TO PREPARE STUFFING

1. Heat oil in a pan .

2. Add the vegetables one by one.

3. Saute till soft , mash the peas roughly.

4. Add salt and pepper.

5. Finally add the coriander leaves.

6. Remove pan from stove.

7. Let it cool , once cool at room temperature

  add the grated cheese and mix.

METHOD TO PREPARE CHAPATHI

1. From the prepared dough , form 8 -10

  even sized balls.

2. Sprinkle some flour on a wooden board.

3. Using a rolling pin make small flat discs.

4. Take 2 Tbsps from the stuffing .

5. Keep in the middle of the discs and fold

  the corners and form into a ball again.

6. Using the rolling pin again roll into large

  discs slowly so that the stuffing does not

  come outside.

7. Heat a tava lightly spray with oil and place a stuffed

  chapathi .

8. Cook on both sides till light brown spots appear.

9. Serve hot.

FISH BIRIYANI

INGREDIENTS
Firm Fish Fillets - 500gms
Rice - 2 cups
Cinnamon - 1
Cloves - 2
Cardamoms - 2
Mint - 1/4 cup ( chopped )
Coriander leaves - 1/2  cup ( chopped )
Onion - 2 ( sliced )
Green Chillies - 4 ( sliced )
Tomato - 1 ( chopped )
Ginger - 2 Tbsp ( paste )
Garlic - 2 Tbsp ( paste )
Fennel powder - 1 Tsp
Coconut Milk - 4 cups
Yoghurt - 2 Tbsps
Ghee - 1 Tbsp
Coconut Oil - 100 ml ( approx )
Salt - to taste

TO GRIND

INGREDIENTS 1
Shallots - 10
Cashewnuts - 10 ( soaked )
Poppy seeds - 1 Tbsp ( soaked )


 INGREDIENTS 2
Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Green Chillies - 2


TO MARINATE

INGREDIENTS
Red chilli powder - 1 Tbsp
Pepper powder - 1 Tsp
Turmeric powder - 1 Tsp
Fennel powder - 1 Tsp
Salt - to taste
Lemon juice - 1 Tbsp


TO GARNISH

INGREDIENTS
Onion - 1 ( sliced )
Cashewnuts - 15
Raisins - 15
Ghee - 3 Tbsps

1. Heat ghee in a pan and fry the onions to a golden brown.
2. To the same ghee add the cashewnuts followed by raisins
      and fry to a golden brown colour.

METHOD FOR FISH BIRIYANI
1. Heat ghee in a pan and roast the rice for two minutes . Set aside.
2. Mix the ingredients for mainantion well and apply over the cleaned fish
    fillets.
3. Marinate for 30 minutes .
4. Fry the fish fillets till 3/4 th done and set aside .
5. Grind the shallots , cashewnuts and poppy seeds to a paste and set
     aside.
6. Grind the mint and coriander leaves with  green chillies and set aside.
7.  Heat oil in a pressure cooker and add the cinnamon , cloves and
     cardamoms.
8. Add the sliced onions and saute to a golden brown colour.
9. Add the green chillies followed by the sliced tomato and saute well.
10.  Add the ground cashewnut paste and saute for 5 minutes till raw
        smell is no more .
11. Add the ginger and garlic paste and saute for 2 minutes.
       
12. Add the ground mint coriander leaves and green chillies paste and
      saute.
     
13. Add the yoghurt and fennel powder at this stage and simmer for
      2 minutes.
14. To this add the  chopped coriander leaves  , mint  leaves  salt to taste
       and the coconut milk.
15. When it begins to boil add the roasted rice and fried fish pieces and
       slowly stir once taking care not to break the fish pieces.
16. Close the pressure cooker with the lid and pressure cook for
       4 whistles.
17. When done transfer to a serving dish and garnish .
18. Serve hot.

      



NOTE
1. The time or number of whistles may vary with different pressure
    cookers.
2. Instead of coconut milk water can also be used but the taste will be
    different.
3. Adjust spices to suit your taste buds.