Awesome sunset at Kuzhuppilly beach,Kochi.

 

Beautiful clouds over the river Periyar.

 

Beauteous flowers await in buds.

 

Clouds.

 

Chocolate Pastry.

 

Ingredients.

Maida.                         100gm

Sugar.                            100gm.

Egg.                                 2.

Sunflower oil.                   50 ml.

Vanilla essence.               1/2 teaspoon.

Baking powder.                  1/2 teaspoon.

Baking soda.                       1/4 teaspoon.

Cocoa powder.                     1 teaspoon.

Whipping cream.                 50 ml.

Cherry.                                   50 gm.

Sugar syrup.                         3 tablespoons.

Beat egg.Add sugar,beat well.Add vanilla essence.stir well.Add sunflower oil,mix well.

Mix flour, baking powder, baking soda, cocoa powder and sieve.Add this to the sugar -egg mix and beat well.Add cocoa powder,mix well.

Bake in a 180°pre-heated oven for 35 minutes.

Allow natural cooling.

Beat whipping cream to stiff peaks.

Layer the cake, soften with sugar syrup,apply whipping cream.

Decorate with cherries.

Refrigerate for two hours to set the cake.

Red Fort.

 

Banana Pudding.

 

Ingredients

Sliced banana      2 cups

Ghee                      1 spoon

Sugar                     ¼ cup

Water                    ½ cup

Egg                         2

Milk                        2 cups

Powdered

Cardamom            ¼ teaspoon

Vanilla essence     ½ teaspoon

 

Fry banana in ghee.  Heat a pan, caramelise sugar with water. Mix egg and milk well. Add cardamom powder, vanilla essence and caramelised sugar to fried banana. Bake or steam to cook.  Allow to cool. Put it upside down in a plate. Garnish with sliced seedless grapes and banana pieces.    

Floral arrangement with Petunia & Henna plant flowers.

 

Petunia flowers & 

Henna plant bunches of flowers.

Bengal clockvine.(Bengal trumpet)

 

Bengal clockvine. A purple flowering tropical vine.

And an evergreen vine.

Native to China,India,Nepal, Bangladesh, Myanmar & Indo China.

Other names :

Bengal trumpet, blue sky flower, blue thunbergia,blue trumpet vine, clockvine,sky flower,sky vine.

A house plant in temperate regions.

Banana Halva.

 

Ingredients:

Ripe banana.                       3-5

Ghee/Vanaspati                   50ml

Sugar.                                   50 gm 

Cornflour.                            3 tablespoons 

Cherry.                                 5

Cardamom powder.          1/2 teaspoon.

Heat a pan.Add ghee, sliced Banana,stir to cook and mash.Add sugar and stir.Mix cornflour in half cup of water and add.Stir all ingredients well to make thick.Add cardamom powder.Remove from heat.Apply a little ghee in a tray, spread the mixture and level.

Allow to cool.Cut into pieces.Garnish with cherry.

Beetroot Thoran

 

Ingredients:

Beetroot.                                   200gm 

Grated coconut.                        50 gm 

Chilli powder.                             1 teaspoon 

Pepper powder.                         1/2 teaspoon 

Turmeric powder.                      1/4 teaspoon 

Onion.                                           1/2

Garlic.                                            2 petals. 

Coconut oil.                                  1 teaspoon 

Malabar tamarind 

(Indian garcina).                          A pinch.

Salt.                                                 A pinch.

Curry leaves.                                  5-6

Grate beetroot.Slice onions and garlic.

Heat a pan.Add oil. Fry onions and garlic.Add curry leaves, chilli, pepper, turmeric Powder, stir well.Add grated coconut.Add grated beetroot and salt and Indian garcina. Stir well, cover the pan with a lid and cook for 2-3 minutes.Serve hot.

Carrot Rice.

 

Ingredients:

Basmati rice                       2 cups

Carrot                                 50 gm.

Sliced onion                       50 gm.

Raisin                                 1 spoon

Nuts                                    1 spoon

Cardamom                          3

Salt                                       accordingly

Ghee                                     ½ cup

Coriander leaves                  accordingly

Sliced tomato                       ½ cup

Water                                    4 cups

Wash and drain basmati rice. Heat a pan. Pour one spoon ghee and fry rice. Keep it aside. Boil water. Add basmati rice, salt and mashed cardamom. Cook for ten minutes.  In a pan, heat one spoon ghee, fry onion,carrot,raisins and nuts.Serve cooked rice in a plate garnishing with coriander leaves, sliced tomato, roasted onions, carrot, raisins and nuts.

Fish cutlets.

 

Ingredients:

Fish                                ½ kg

Vinegar                          1 teaspoon

Salt                                 1 teaspoon

Oil                                    ¼ cup

Sliced onion                  ½ cup

Sliced green chilly        1 desert spoon

Sliced ginger                 1 teaspoon

Sliced curry leaves        ½ teaspoon

Pepper powder             1 teaspoon

Boiled and mashed

Potato                             1 cup

Salt                                   accordingly

Egg yolk                            1

Egg white                         1

Bread powder                  ½ cup

Marinate fish with vinegar and salt. Steam it and mash. Heat oil, add onion, chilly, ginger and roast. Add pepper powder and fish mixture. Add potato, egg yolk, salt and mix well. Shape to cutlets, dip in egg white and again in bread powder and fry. Serve with sauce and salad.