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.