DATES CARROT CAKE WITH BUTTER ICING

DATES CARROT CAKE WITH ICING

Ingredients

 

Dates -1 kg (Chopped)

Carrot -1 kg ( Grated)

All Purpose Flour (MAIDA) -1 kg

Sugar - 1kg (powdered)

Sunflower Oil or corn oil - 1kg

Egg -15

Walnut -250gm(optional)

Cashew nut - 250gm

Vanilla Essence - 4 tsp

Soda Bi Carbonate - 4 tsp

Salt - 1pinch

Preparation

Beat egg very well in a bowl

Add powdered sugar and beat very well

Then add oil to the egg mixture and beat very well keep it ready

Mix maida and soda bicarbonate and filter this flour through a filter vessel (2 -3 times)

Add maida mix to the egg  mixture and mix it very well

Then add Chopped dates ,carrot,walnut and cashew nut and mix well

Then add vanilla essence and a pinch of salt

Mix Everything well

Spread butter in a baking dish and spread maida in it evenly

Then pour the cake mixture in it

Bake this cake in 250 degree preheated oven for 50 min.

CARROT DATES CAKE WITHOUT ICING

Butter  ICING

Butter - 100 gm

Icing Sugar -200gm

Vanilla Essence-1tsp

For icing the cake, the cake should be cool down.

Beat Refrigerated butter very well using a beater.

Add icing sugar in it and again beat very well

add vanilla essence in it and mix very well

Spread this icing mixture through a spoon. or make a paper cone and design in it.

Add caption

SHALLOTS SAMBAR

Ingredients

Onion Sambar

Toor Dal -100gm
Asafoetida - 1 pinch
Sambar Powder -3 tbs
Shallots- 200 gm
Potato -1
Tamarind- 1 lemon size
Jaggery -1 tsp
Salt - to taste
Mustard- 1 tsp
Curry Leaves - 2 strand
Red Chilly -2
Oil - as required


Preparation

Cook toor dal with a pinch of asafoetida in a pressure cooker

Fry shallots in a pan without using oil (2-3min).

Add potato in the cooked  dal and cook both in cooker till get 1 steam.

After that add shallots and sambar powder, make it boil for 5 min.

Soak tamarind in 1/2 cup of water and squeeze the tamarind water from it.

Add tamarind water ,salt and jaggery make it boil.

Heat oil in a pan

Add mustard,red chilly and curry leaves  in it

Add this mixture into the sambar

If you want more spice  add green chilly in it

MANGO MOUSSE

Ingredients

Mango Mousse

Riped Mango  -2
Gelatin - 1tbs
Powdered Sugar - 1cup
Egg White -1
Lime Juice - 2tbs
Whipping Cream -150 ml

Preparation

Soak gelatin in cold water  for 5 min

Then Double boil the gelatin

Blend Mango pieces,Lime Juice and powdered sugar  in a mixer.

Add gelatin in it and blend again.

Pour this mixture into a pudding tray

Keep it in freezer for 1hr for half  set.
Then take it from freezer and add whipping cream and blend again.( If you are using whipping cream : Beat the cream untill it becomes fluffy, Fresh cream we can use directly)

Beat the egg white until it becomes fluffy and add this to the mango mixture very slowly.

Pour this mixture into a pudding tray and keep it in freezer for 1 hr for half set .

Once half set the mixture replace  it into the lower  rack of fridge.

Garnish with cream.

CUCUMBER SOUP

Ingredients

Cucumber Soup

Cucumber - 2cup ( Remove the skin and chop it into small pieces)
Ginger - 2tsp (Chopped very finely)
Garlic - 2tsp (Chopped Finely)
Cornflour - 1 tbs
Egg -1
Water - 5cup
Oil -1tsp
Pepper Powder- 1tsp
salt -As required

Preparation

Cook Cucumber and ginger together in 5 cup of water

Heat oil in a pan and fry garlic

Add this garlic into the  cucumber & ginger mix and boil

Mix cornflour in cold water and pore to the soup and make it boil

Beat egg well and pore it into the soup through a filter.

Add pepper powder and salt.

Tasty Cucumber soup is ready

PINEAPPLE MOCKTAIL

Ingredients

Pineapple  Mocktail

Pineapple Juice(Bottle juice from shop) - 2 cup (Refrigerated )

Thick Coconut Milk -1/2 cup

Vanilla Ice Cream - 1/2 Cup

Sugar -1 1/2 Tbs


Preparation

Blend all ingredients in a blender

Pore in Glass and Serve

FISH CURRY IN COCONUT MILK (THRISSUR STYLE)

Ingredients

Fish Curry (thirssur Style)

Fish -1kg (sliced)

Thick Coconut Milk-1cup

Thin Coconut Milk -2 cup

Shallots(small onion)-6

Garlic Pods -5

Ginger-Small Piece

Green Chillies-2-split length wise

Chilly Powder- 3tsp

Turmeric Powder-3/4 tsp

Fish Tamarind (kudampuli)- 3to4 pieces(according to ur taste)

Salt -to taste

Curry Leaves-2 strings

Seasoning

Coconut oil -1 tsp

Small onions-4 sliced


Preparation

At first wash and soak kudampuli in 1/4 cup of warm water and keep aside..

Crush ginger, small onion & garlic together.

Take a kadai .

Pour the thin coconut milk into the kadai and add chilly powders,turmeric powder,ginger-small onion mix ,salt, curry leaves, and kudampuli.

Then add fish ..

Place the kadai into the fire and allow it to boil .(The main thing u have to notice in the beginning ,i mean when it start boiling u must stir occasionally( for not curdling the coconut milk))

Then allow the fish to cook till the gravy becomes thick

When it 3/4 cooked add  green chilly slits  and curry leaves.

Add thick coconut milk and heat in medium flame (do not boil)

 Let the gravy become neither too thick or nor too thin (a semi medium gravy).

Taste the gravy and if u need any changes add according to ur taste ..I mean tamarind  ,salt etc ..

Then heat a pan and add 1tsp of coconut oil

Add a sliced small onion and saute till it become  light brown

Add this to the curry ..Ur tasty fish curry is ready

TOMATO RICE: Version ARYA : 1

Ingredients

Tomato Rice

 
Basmathi Rice -1cup
Water -2 cup
Tomato - 2 (finely Chopped)
Shallots -4-5
Garlic Pods -6-10
Ginger - 1inch piece
Cumin seeds- 1tsp
Pepper -1tsp
Turmeric Powder - 1/4 tsp
Chilli Powder -1tsp
Coriander Powder -1tsp
Cloves -3
Cardamom -3
Cinnamon- 1 piece
Fennel seeds- 1/4 tsp
Oil - as required
Salt -to taste

Preparation

Soak rice for 30 min and drain it for 10 min

Heat oil in pan

Splutter cloves ,cardamom,cinnamon and fennel seeds

Add smashed shallots,garlic,ginger,pepper,and cumin seeds

Saute well till the raw smell goes.

Then add turmeric powder,chilli powder and coriander powder  and saute well

Add tomato and stir fry till the tomato get cooked

Add rice in it and fry for 5 min

Add  2cup of boiled water in it

Add salt to taste

Cook for 10 min to 15 min in medium flame

TASTY TOMATO RICE IS READY........ THIS IS ABSOLUTELY MY FRIEND ARYA'S RECIPE , I AM JUST A PUBLISHER........TASTE IS SO YUMMY.....SHOOT YOUR COMMENTS PLEASE

SNOW WHITE PUDDING

Snow White Pudding

Ingredients

Milk -1 1/2 cup
Sugar -1/2 cup
Gelatin - 2tbs
Water - 6tbs
Whipping Cream or fresh Cream- 1 cup
Vanila Essence - 1/2 tsp

Preparation

Soak Gelatine in 6 Tablespoon of water for 10 minutes


Add sugar into Milk and cook. Keep stirring. (Milk should not boil)

Take Milk from the burner and add gelatine to it. Stir well. Allow it to cool (Well).


Add Cream and essence. Blend well.

Keep the above mix in Refrigerator freezer and allow it to set.

After One hour take out from freezer and keep it in a rack (of Refrigerator) below.

MUTTON KURUMA

Mutton Kuruma

Ingredients

Mutton - 1/2 kg

Onion - 1

Shallots- 10

Garlic -3 pods

Ginger - 1 piece

Tomato -2 small

Curd- 1/2 cup

Mustard -1/2 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds- 1/2 tsp

Garam Masala -1tsp

Chilly Powder - 3tsp

Coriander Powder - 2tsp

Turmeric Powder - 1tsp

Coriander leaves - one hand full

Oil - as required

Salt - to taste

Preparation

Wash and clean the mutton pieces

Heat oil in a pan

Splutter mustard ,cumin seeds and fenugreek

Saute onion well in the oil up to see the golden colour.

Add grounded  ginger, garlic and shallots paste and stir well till the raw smell goes

Add all masala powders  and tomato in it and stir well

When oil gets appear in the masala add mutton pieces , curd and salt in it.

Add hot water for cooking mutton

Once mutton cooked well add grounded  coriander leaves paste

Serve the hot mutton kuruma

STRAWBERRY SMOOTHIE

Ingredients

Strawberry Smoothie

Strawberries ,Fresh or frozen -1/2 cup
Yoghurt(natural flavour) -2/3 cup
Sugar - 3 tbsp
Vanilla Ice cream -1 cup
Milk-1/2 cup


Preparation

Put Strawberries,youghurt and sugar into a blender and blend untill smooth

Pour into a long drinking glasses

Fill up to half of the glass

Wash the blender quickly( this is important ,because you don't want to  have the red colour in the next liquid)

Blend vanilla ice cream with milk until foamy

Pour carefully on  top of the strawberry youghurt into the glasses

Now you'll have an attractive two coloured strawberry smoothie

Decorate with whole strawberries.

ORANGE SOUFFLE

Ingredients

Orange Souffle

Orange juice - 1 cup
Gelatin - 1 tbsp
Cold water -1/4 cup
Powdered sugar - 1/2 cup
Whipping cream or Fresh cream - 1 1/2 cups
Egg whites - 2 (from 2 eggs)
Orange red food colour - 1/2 tsp( If it is powder take one pinch of powder)
Orange essence - 1 tsp

Preparation

Soak gelatin in cold water  for 5 min

Then Double boil the gelatin and add this to orange juice.

Keep this in freezer for 10 mins.

Blend orange mix  in a mixer.

Add powdered sugar and colour and blend again.

Add whipping cream and essence and blend again.( If you are using whipping cream : Beat cream untill it becomes fluffy, Fresh cream we can use directly)

Beat the egg white until it becomes fluffy and add this to the orange mixture very slowly.

Pour this mixture into a pudding tray

Keep it in freezer for 1hr for set.

Once half set the mixture change it into the lower  rack of fridge.

Garnish with orange peel, orange slices and cream.

EGG AVIAL

Ingredients

Egg Avial

Hard boiled Eggs - 3 nos
Potatoes - 1 no (optional)
Onions - 1 nos
Tomato - 1 nos
Curry leaves - 1 Strand
Green chillies - 4 nos
Turmeric powder - 1/4 tsp
Salt - As reqd
Coconut oil - 1 tsp

To Grind
Coconut - 1cup
Red chilly powder - 1/2 tsp
Cumin seeds - a pinch
Shallots-3
Garlic- 1pod
Ginger - 1inch piece
Curry leaves - 1 strand

Preparation

Grind the ingredients to a coarse paste.

Boil thinly sliced potatoes, onions, tomato, silt green chillies in a pan with some salt and turmeric powder.

When the potatoes are cooked, add the ground coarse mixture into this and heat it till the gravy becomes thick.

Cut theboiled eggs to four quarters and mix with the coconut gravy.

Now sprinkle some coconut oil and a spring of curry leaves and switch off the flame.

EGG BULLSEYE CURRY

Ingredients


Egg Bulls eye Curry


1.Egg Bulls eye -3

2.FOR  Masala Paste 
Dry Coriander -1/2 dsp
Dry Red Chillies - 4
Black Pepper - 1/4 tsp
Turmeric Powder - 1/2 tsp
Cinnamon - 1piece
Cloves - 2
Cardamom - 3
Fennel Seeds - 1/2 tsp
Garlic - 4 pods
Ginger - 1 inch piece

3.Grounded Coconut - 1/2 cup (fine Paste)
4.Vinegar - 1tsp
5.Tamarind Water - 1tsp
6.Shallots( small Onions) - 15
7.Curry Leaves - 2 strand
8.Green Chilly - 3
9.Ghee - 1tsp
10.Coconut Oil - 2tsp

Preparation

Make a fine paste of  2nd ingredients using a mixer grinder

Heat oil & ghee in pan

Saute onions well

Add Green  Chilly and curry leaves and saute well

Add Masala  Paste and saute well .(Masala should not contain any raw smell)

Add the coconut paste  with little water (boil in low flame)

Add Tamarind water with vinegar  and make it boil

When it get boil add egg in it

Cook for 5 min and turn off the flame


( Egg should not cook too much while making bulls eye  ,light cook is enough)

CASHEW BALLS

Ingredients

Cashew Balls

 
Cashew nut - 250 gm
Jaggery - 1/2 cup
Red Rice (Kuthari)- 1/4 cup
Coconut - 1cup


Preparation

Fry rice till brown and crispy without using oil. Keep it for cooling  then make a fine powder using mixer grinder

Grind Jaggery in the mixer grinder for  making powder 

Make Cashewnut in to small pieces using a mixer grinder  (No need of fine powder ,it should contain small cashewnut pieces)

Dry Roast this cashew pieces for 3 min (or till the colour changes light brown)

Take coconut ,rice powder,jaggery and cashew in a bowl and mix well.
 
Make small  lemon sized balls from the mix.


                       "No need of cardamom in this balls that will loose the taste of cashewnut"

                                       Instead of cashewnut we can use peanuts also.

PANEER MAKHANI

Ingredients

Paneer Makhani

Paneer - 200 gm
Tomato -4 (medium Sized)
Onion -2
Butter - 2tbs
Green Chilly -2
Ginger -1 inch piece
Fenugreek Powder - 2tsp
Chilly Powder -1 tsp
Pepper Powder - 1tsp
Garam Masala - 1 ts
Cashewnut Paste -1/4 cup
Salt -to Taste
Ghee -1tsp

Preparation

Boil tomato in water for 3min

Remove the skin and keep

Fry onions in a pan for 2 min

Grind tomato and onion in a mixer grinder

Heat butter & ghee in a pan

Fry chopped green chilly & ginger

Add onion tomato paste and saute well

Add fenugreek powder,chilly powder,garam masala and pepper powder and saute well

Add paneer & cashew paste 

add 1/2 cup water ,salt & cook for 5 min

If you want add (optional) fresh cream (1/2 cup) you can add at last & make it boil.

TOMATO EGG BULLSEYE

Ingredients

Tomato Egg Bulls Eye

Oil - 1tbs
Mustrad - 1/4 tsp
Chopped Onion - 3
Green Chilly (Chopped) -3
Red Chilly Powder - 1tsp
Tomato -3 (Long Slices)
Vinegar - 1tsp
Egg - 4
Salt - to taste

Preparation

Heat oil in pan and spultter mustrad  seeds

Saute onion and green chilly

Add Chilly Powder and salt stir well

Add tomato and vinegar in it and close with a lid

Cook well

When it is done, make 4 small holes in gravy 

Break the egg and pore it into the holes

Close with lid and  cook in sim flame

After cooking  cut it into 4 pieces

 This is very good combination for Bread

RAVA DELIGHT

Ingredients

RAVA DELIGHT

Rava -1 1/2 cup
Egg -2
Sugar - 5 tbs
Cardamom Powder - 1 tsp
Oil - for frying









Preparation

Beat egg with sugar and cardamom powder

Add sugar on this and mix well

Add rava in it and mix well (No need to add water)

Make small balls with the dough

Heat oil in a vessel

Fry these balls till golden colour

KANCHIPURAM IDDLY

Ingredients

Kanchipuram Iddli

Iddly Rice - 2 cup

Urad Dal (Uzhundu parippu) - 1 cup

Fengureek Seeds - 1tbs

Curd - 1/2 cup (Less Sour)

Black Pepper powder - 2 tsp

Cumin Seeds (Jeerakam) - 2 tsp

Asafoetida (Kayam) - 1/2 tsp

Ghee - 1 tbsp

Curry leaves (finely chopped) - 2 tsp

Turmeric powder - 1 tsp

Ginger finely chopped  - 1 inch piece

Cashew nuts - 15  (broken into small pieces)

Raisins - 10

Salt - as required

Preparation

Wash and soak rice,Fengureek seeds and urad dal seperate for 6 hours.

Drain and grind it into a smooth batter with less amount of water as we do for regular idlies till it is fluffy.
 
add salt to taste and allow the batter to ferment overnight.
 
Next day morning add curd and mix well
 
Heat ghee in a frying pan and add black pepper powder and cumin seeds and fry for a few seconds.
   
Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and raisins and fry for a few seconds.
 
Mix it also with the batter (add the remaining ghee also).
 
Now pore the idli batter on the greased idli moulds 
 
Steam it in the idli steamer for 10 minutes.

Serve hot with coconut chutney and sambar or Onion chutney

WHITE CHICKPEA SALAD

Ingredients

Chickpea Salad

White chickpea - 1 cup
Salad Cucumber - 1
Onion - 1
Pepper Powder - 1tsp
Lime Juice - from 1 lime
Salt - To taste







Preparation

Soak chickpea for 5-6 hours

Cook in pressure cooker

Chopp onion & cucumber  very finely

Mix eveything and add lime juice ,Pepper powder & salt

Mix Well

SPUNCH DELIGHT (STEAMED CAKE)

Ingredients

Spunch Delight

Maida - 1 cup
Sugar -3/4 cup
Baking Powder - 1tsp
Milk  - 3/4 cup
Butter - 2 tbs
Egg(Beated) - 3 tbs(from 1 egg, no need to add full egg)
Vanila Essence - 1 tsp


Preparation

Mix everything well ( beat everything using a beater or in a mixer grinder)

Batter should be like semi solid (normal cake mix, no need to add water or anything)

Spread butter in a steaming  vessel

Add the batter

Cook for 20-25 min in steam using a steamer.

ONION OOTHAPPAM With CARROT

Ingredients

Oothappam

Dosa Batter - 1 cup
Onion -1
Carrot -1/2
Ginger - 1 small piece
Green Chilly - 1
Coriander leaves - 1tbs (chopped)









Preparation

Chop all vegetables very finely

Rub it well with salt using hand

mix everything well

Heat pan

And  pore 3 spoon of  batter

Spread vegetable mix in it

Pore 3-4 drops of gingelly oil on the sides

When it cooked one side carefully turn to the other side

Cook well and serve with  chutney & sambar

Oothappam should be thick. not like dosa.

FUSION SALAD(Fruits +Vegetables)

Ingredients

Fusion Salad



Pomegranate - 1/2
Apple - 1/2
Orange - 1/2
Grapes -10
Salad Cumcumber -1/2
Onion - 1/2
Carrot -1
Corn -1 cup (cooked)
Lime -1
Pepper powder -1tsp
Salt -to taste

Preparation

Chop all veg & fruits

Mix with lime juice ,pepper and salt

We can change fruits and vegetables adding on this salad, depending upon the availability

Very healthy & tasty  salad

SAMBAR IDDLY (MINI IDDLY)

Ingredients

Iddly Batter - 1cup
Sambar - 1 cup
Ghee - 3-4 drops












Preparation



Make iddly as same as normal iddly , but the vessel is different the iddly THATTU should be small.

Prepare iddly and dip it in sambar

Pore drops of ghee and mix well

Having it alone or serve with chutney

Tasty Breakfast

BOONDI RAITHA

Ingredients

Boondi Raitha

Boondi -1cup(Salted)
Curd -2 cup
Coriander Leaves - 1 tbs (Chopped)
Chat Masala -1 tsp
Salt - to taste


Preparation

Boil water in a vessel

Add Boondi in it for 2min ( this process will make boondi soft and remove oil)

Drain the water

Then add in to the curd

Add coriander leaves & chat Masala

Mix Well & add salt to taste

This tasty raitha we can serve for any rice varities

COURTESY : LIYA ( MERIN)

SPICY WHEAT DOSA

Ingredients

Spicy Wheat Dosa

Wheat Powder -3/4 cup
Rava - 1/4 cup
Small Onions- 10 (Chopped Thin Round Slices)
Ginger - 1 Inch piece chopped
Green Chilly - 2 chopped
Curry leaves -1strand (chopped)
Salt - to taste
Water - as required

Preparation

Mix onion ,green chilly,curry leaves and ginger in vessel

Rubb it well with little salt

Blend Wheat &Rava  in a mixer grinder with water                    

Prepare a smooth batter and mix with onion mix

Add Salt to taste

Heat pan and  prepare as normal dosa.

Adding 1 or 2 drops of ghee in each dosa is good for taste.

Serve with Chutney

PANEER PULAVU

Ingredients

Paneer Pulavu

Basmathi Rice - 1 cup
Water -2 cup
Cumin Seeds -1/2 tsp
Cloves -3
Cardamom -3
Cinnamon -2 piece
Onion - 1 (Thin Slices)
Paneer Cubes  - 100 gm
Ghee - 1tbs
Salt - as required
Oil -1tsp

Preparation

Fry paneer cubes in the oil and keep it.

Fry Onions in the ghee till gets brown colour and keep it ready

Soak rice for 30 min and drain it for 10 min

Add cardamom,cloves,cinnamon and cumins in the remaining ghe and saute well

Add soaked and drained rice and paneer cubes saute for 2 mins

Add water in it

Close the vessel and cook for 15 min in slow flame.

After rice get cooked add fried onions in it and mix well.

Serve with Raitha  or curry

UNNAKAI (SPECIAL BANANA FRY)

Ingredients

UNNAKAI



Banana ( Plantains (ripe )(Ethakai) - 2
Coconut ( grated ) -  1/2 cup
Ghee - 3 tsp
Cardamom powder - 1/2 tsp
Sugar - 3 tbs

Preparation

Steam the plantain & mash well

Heat 1tsp ghee in a non stick pan. Add coconut & sugar  saute till coconut gets light brown colour.

Add cardamom powder to the coconut mixture.

Make small bolls from the mashed banana.

These balls are stuffed with coconut mixture

Roll into the shape of a spindle with oiled palm.

The stuffed dough is then shallow fry in 2 tsp ghee till golden brown.

EGG & PANEER THORAN

Ingredients

EGG PANEER THORAN

Hard Boiled Egg - 4 (Chopped into small pieces)
Paneer - 10 (Chopped )
Steamed Potato - 1 small (Chopped)
Green Chilly - 2 (Chopped)
Small Onions - 1 cup (Chopped)
Ginger - 1tsp(Chopped)
Curry Leaves - 2 strand
Urad Dal - 1tsp
Rice -1 tsp
Mustard - 1tsp
Grated  Coconut - 1cup
Chilly Powder - 1 tsp
Meat Masala -2 tsp
Turmeric Powder -1/4 tsp
Pepper Powder - 2tsp
Ghee -1 tsp
Coconut oil - 1tbs
salt  -as required

Preparation

Heat oil & ghee in pan

Add Mustard,urad Dal,rice and curry leaves for splitting up

Then add onions,green chilly,ginger and coconut saute well

Turn off the flame and add all powders and mix well

Again keep it in flame add salt

Add egg,paneer and potato pieces

Mix well for 2 min (don't brake the pieces)

Serve with hot

KUZHI PANIYARAM

Ingredients

Kuzhi Paniyaram


Rice - 2cup
Urid Dal - 3/4 cup
Onion - 1 chopped
Ginger  - 1inch chopped
Green Chilly -2
Curry Leaves - 1 tsp chopped
Coriander Leaves  -1 tsp chopped
Salt - As required

Preparation

Grind rice  and urid dal as same as Dosa & Iddly

Keepthe batter for whole night

Next day mix the batter (batter as required ,remaing we can use for dosa or iddly) with chopped onions,ginger,chilly,coriander leaves and curry leaves

Take UNNIYAPPAM vessel for preparing paniyaram

Put 2 -3 drops of gingelly oil

Pore the batter in each hole.

Cook in medium heat ( Check with tooth pick)

If one side is cooked turn to the other side

Serve with chutney & sambar

   Really yummy break fast

VEGETABLE SOUP

Ingredients

Vegetable Soup

Carrot-1
Beans -7
Cabbage - 1 small pieces
Onion -1
Ginger -1/4 inch
Garlic - 2 pod
Cornflour - 2tbs
Water - 3 bowl
Vegtable Stock -1 cube
Pepper powder -1tsp
Salt - as required

Preparation

Finely chopp all  vegetables

Cook vegetables in water

Add stock cube and boil well

Mix cornflour with 1/2 cup cold water

Add with vegetables

Make it boil

(If you want more thickness you  can  increase cornflour)

Add pepper powder

Add salt (Stock is having salt so carefully add extra salt)

(If you like to blend the soup you can blend it in mixer grinder.)

    Serve with Sauces

PINEAPPLE COCONUT CREAM CAKE

Ingredients

Pineapple coconut cream cake 

1.Maida - 250gm
   Baking Powder -2tsp
2.Pineapple -1
3.Sugar - 100gm
   Water -100ml
4.Grated Coconut -1 cup
5.Butter -150gm]
   Sugar  -100gm
6.Egg Yolk -6
   Pineapple essence- 1 tsp
7.Egg White -6
   Sugar  - 80gm
8.Whipping Cream -100ml
9.Cherry -10

Preparation

Heat Oven in 165 C

Take the baking dish  and spread butter

Mix Maida & Baking powder well

Chopp Pineapple (finely)

Mix 3rd ingredients with pineapple and cook

Roast coconut in oven for 15-20 min in 150 C

Mix 5th ingredents in a bowl and make it soft

Add Egg yolk and pineapple essence in it

Add maida mix and beat well

Take Another bowl and beat egg white after it became soft add 80gm of sugar and beat again make it soft.

Add this mix in to the cake mix

Add half of Coconut and pineapple  in it and mix well

Pore this mix in cake dish and  bake  for 30 min in heated oven.

After getting cool the cake

Mix with Pineapple , coconut and pineapple syurp (from pineapple cooking).This will be our filling

Beat Cream very well after getting soft  add sugar  and beat it became thick.

Cake cut into 2  or 3 layer.

Fill our filling  in between each layer and add cream above the filling.

Then put the next layer

Last decorate with cherry and cream.

   For decoration we can use pineapple and coconut..

LEMON SYRUP

Ingredients

 Lime -25 (washed & wiped )
 Water -6glass
 Sugar - 6glass

Preparation

Boil sugar with water

Make it become cool

After cooling the sugar syrup , squeeze each lime and add it in syrup

Filter the syrup well

Fill it in bottle

Keep it in Refrigerator

We can use this syrup  for making lime juice .For 1glass of juice take 1/4 glass syurp  and mix with water.

This syrup we can use for long term.

CRAB ROAST

Ingredients

Crab Roast

Crab  -4
Onion - 3 finely chopped
Ginger -2inch chopped
Green Chilly - 4 chopped
Garlic -10 pods chopped
Curry Leaves - 2 strand
Black tamarind -2
Chilly Powder - 2tsp
Turmeric Powder -1/4 tsp
Coriander Powder - 3 tsp
Meat masala -2 tsp
Pepper Powder -2tsp
Salt - as required

Preparation

   Cook crab with all ingredients (except 1 onion)

   After cooking take each crab and shallow fry

   Heat oil in pan

   Saute onions well

   Add 1/4 tsp of each powders in it saute well

  Add cooked gravy in it

  Add fried  crab in it & mix well.

WHITE KINNATHAPPAM

Ingredients

Kinnathappam

Rice (Pachari) -1 cup
Sugar - 1 cup
Egg -1
Coconut Milk 1st -1 cup
                      2nd -2 1/2 cup
Cardamom - 5
Cumin seeds - 1 tsp


Preparation

Soak rice  in water for 5hrs

After 5 hrs grind rice in mixer grinder using 2nd coconut milk , The batter should be very thin (Grind like ink)

After 3/4 grinding add egg and grind it again

Then add sugar and powdered cardamom and grind well.

Add 1st coconut milk and mix well

Then filter this batter using cloth or filter

After filtering the batter should loose like milk

Spread little ghee in the steaming vessel

And pore batter.( Kinnathappam is very thin, so use that much batter only)

Spread cumin seeds above the batter.

Steam this batter using a steamer for 10min.

After getting cool cut it in small pieces.

This is really tasty & yummy snack from our cultural capital THRISSUR

ACHAPPAM

Ingredients

ACHAPPAM

Rice Powder (APPAM Powder) -1cup
Sugar -1/2 cup
Coconut milk - 1 cup
Egg -1
Sesame seeds -1tbs
Oil -For frying

Preparation

Beat the egg well.

Mix together egg, sugar, rice powder,sesame seeds and coconut milk well.
The consistency should that of dosa batter.

Heat the oil and dip the achappam mould. The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.( If you could keep the mould in oil  one day before ,that will be the best)

Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.

Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)

Once slightly golden brown, turn and cook the other side.

VATTAYAPPAM (RICE CAKE)

Ingredients

VATTAYAPPAM

1.Rice powder (Using for APPAM) -2 cup
2.Rava -2 Big Spoon
3.Yeast -1 tsp
   Sugar -1 tsp
   Water -3 tbs
4.Coconut water -from 1 coconut
5.Grated coconut -3 cup
6.Cumin seeds paste -1 pinch
7.Sugar -1 cup
8.Egg White -from 1 egg
9.Ghee -1 tsp
10.Raisins -10

Preparation
 Cook rava with 1 cup of water .(it should be loose)
 Keep it for cooling

Add yeast, sugar with water for fermenting (Yeast should be come up)

Mix Rice powder,Rava mix,Yeast mix  in coconut water.
Keep this mixture for 1/2 - 1 hr  for fermenting

Grind `coconut  in mixer .(should be very soft)

Mix coconut paste ,sugar with fermented batter
Keep it for 1- 1 1/2 hr for again fermenting

After fermenting the batter ,it will really come up

Then add slowly the  beated egg white.

Mix well

Take vessel for steaming and spread ghee on it

Pour batter on it (Take batter from sides not from center)

Put some raisins in it

Steam this batter for 30 min (or until get cooked)

KERALA CHICKEN FRY

Ingredients

Kerala Chicken Fry

1.Chicken -1kg (Big Pieces)
2.Chilly Powder -2tbs
3.Turmeric Powder -1/2tsp
4.Ginger Paste -1 1/2 tsp
5.Garlic Paste -1 1/2 tsp
6.Garam Masala -1 1/2 tsp
7.Fennel seeds -1tbs
8.Lime Juice -1 big
9.Maida -2 tbs
10.Salt -as required
11.Curry leaves- 2 strand
12.Coconut oil  - for frying
13.Crushed Red Chilly -3 tbs

Preparation

 Mix ginger paste,Garlic ,Lime juice ,Salt,turmeric powder,Chilly Powder ,garam Masala and marinate in chicken

Add  fennel seeds,curry leaves,crushed chilly and maida in to the chicken

Mix well properly

Deep fry after 2 hr.

CHICKEN FRY (SPECIAL FROM MY OWN HOTEL )

Ingredients

Chicken Fry

1.Chicken -1kg (Cut it into small pieces)
2.Salt -as required
3.Turmeric Powder -1 tsp
4.Chilly Powder -3 tbs
5.Chicken Masala -2 tbs
6.Lime juice -From 1 lime (big)
7.Garlic Smashed. - 20 pods
8.Egg (Chicken) -1
9.Pepper Powder -1tsp
10.Maida -1 tbs
11.Onion -2
12.Tomato Sauce -1tbs
13.Oil -for frying


Preparation

Mix all ingredients from 2 -10 ,use water for making the paste.

Marinate chicken with this paste for 30 min.

Heat oil in pan

Fry all chicken pieces (Oil Should be really hot otherwise masala will go )

Heat oil in another pan

Saute sliced onions well

Add each pinch of turmeric powder,chilly powder,chicken masala, and pepper powder

Add chicken pieces in it

Add tomato Sauce mix well...

EGG WITH MANGO CURRY (Thrissur Style)

Ingredients

EGG WITH MANGO

Egg -2
Unripe Mango - 1 (Depend upon the sour)
Ginger -1 inch
Green Chilly -3
Curry Leaves- 1 strand
Chilly Powder -2 tsp
Turmeric Powder -1 tsp
Coconut Milk   1st -1/2 cup
                        2nd -1 1/2 cup
Salt - as required
Coconut Oil - 2 tbs
Onion -3
Mustard -1tsp
Curry leaves-1strand

Preparation

  Mix  green chilly,ginger,curry leaves,chilly powder,salt,turmeric powder with 2 nd coconut milk

  Add mango pieces also....(Rub it well with Hand )

  Add 1tsp oil 

  Cook these mixture

  Add boiled eggs

  When it cooks well add 1st coconut milk and boil slightly

  Heat oil in a pan

  Fry mustard, onion & curry leaves

  Add  this into the curry...


           This curry is good for Rice, puttu &all
                        Courtesy : My mother in law

FLOATING FISH (SPECIAL FISH FRY)

Ingredients

Floating Fish Fry

1.Karemeen (Pearl Spot) - 2
2.Soy Sauce -1tsp
3.Egg White -1
4.Pepper Powder -4 tsp
5.Chilly Powder -3tsp
6.Maida -1tsp
7.Lime Juice -1tsp
8.Salt -as required
9.Bread Crumbs -As required
10.Oil -For frying

Preparation

  Mix  all ingredients  from 2- 8.

  Marinate fish  with the mix for 1 hr

 After marination take the fish and   dip it  in  Bread Crumbs

  Heat Oil in a pan

  Shallow fry, fish in the oil

Floating Fish Fry

PEPPER SARDINE

Ingredients

Pepper Sardine

1.Sardine (Mathi) -1kg
2.Small Onions -50gm (chopped)
3.Ginger Paste -1tsp
4.Garlic Paste -1 tsp
5.Pepper Powder -3 tsp
6.Chilly Powder -1 tsp
7.Coriander Powder -1 tsp
8.Green Chilly -8
9.Tomato -2
10.Salt  -as required
11.Curry Leaves -2 strand
12.Tamarind (Valan Puli) -1 lime size
13.Oil - 2tbs
     Fengugreek (ULUVA ) -1/4 tsp
     Small Onions -2
     Curry leaves - 2strand

Preparation

Mix 2 -11 ingredients in Tamarind water  kept in stove (Hand kondu Thirumi mix cheyanam)

Make it boil and add sardine in it  mix very carefully

Keep it in slow flame till it gets cooked

Heat oil in another pan

Put fengugreek seed fry till it broken

Add onion & curry leaves fry well

add this into the sardine curry


    This curry will suite for Rice , bread and all.

MANGO MALAI

Ingredients

Mango Malai

Bread -8 slices
Condensed Milk - 200 ml
Riped Mango -1 mango (chopped small Pieces)
Pista, Badam ,Cashew Nut - 1tsp each (chopped)
Thick Milk - 250ml
Rose water -1tsp
Water -as required
Oil - For frying

Preparation

Remove the sides of Bread and soak it in water

Take each piece and squeeze out  the water

Make small balls from the prepared bread and mango pieces, flatten a little bit and fry till golden brown.

Mix normal thick milk with condensed milk  and cook for 2 min

Take a vessel and pore this milk

Dip each bread mango balls in it

Add Pista,Badam Cashew nut  & remaining mango pieces in it

Add Rose water

Keep it in the Refrigerator for 4 hrs...

Serve as chilled

   This is a simple and yummy dessert