SWEETS

 

Pastry

Dates pudding

Sliced dates                    ½ cup

Sliced raisin                   ½ cup

Sugar                              1 spoon

Butter                             1 spoon

Boiled water                  ½ cup

Maida                             1 cup

Baking powder              1 small spoon

Baking soda                  1 small spoon

Milk                                1 cup

Egg                                  1

Cornflour                     1 small spoon

Sugar                                1 ½ big spoon

Vanilla essence               ¼ spoon

Mix dates, raisins, sugar, butter and boiling water well. Add sieved maida, baking powder and baking soda and mix well. Cover the mixture with a butter paper and steam to cook.

Boil milk. Mix egg, cornflour, sugar and vanilla essence and beat well. Mix these together, put in a bowl and double boil to make it thick.  Add this to the pudding. Garnish with cherry and dates.               

Ariyunda

Roasted and ground rice flour       - 2 cups

Melted jaggery                                  - 2 cups

Nuts roasted in ghee                         - ½ cup

Hot ghee                                              - ¾ cup

Grated coconut                                   -1 cup

                    Mix the ingredients well. Shape to become round balls.

 

Easy Falooda  

Pistha ice cream                      500 ml.

Vanilla ice cream                     500 ml.

Sliced fruits                               4 cups

Sugar                                           1 spoon

Raisins & cashews          1 cup

Almonds (sliced)                      1 spoon

Basil seeds                                 4 spoons

Jam                                             4 spoons

Cherry                                         5

Tutti frutti                                  2 spoons

Soak basil seeds for fifteen minutes. After swelling, drain water. Keep aside. Mix sliced fruits with sugar and allow to cool. Take a long glass. First add one scoop vanilla ice cream. Then add one spoon jam. Next layer one spoon sliced fruits. Then layer soaked basil seeds. Then layer one scoop pistha ice cream. Then add raisins and cashews. Add tutti frutti. Repeat the layers again. Garnish with cherry and almonds on the top.

          

Chocolate Treat

Eggs                                     5

Flour                                    250 gm.

Sugar                                   250 gm.

Butter                                  250 gm.

Cocoa                                   2 table spoon

Vanilla essence                   1 teaspoon

Baking powder                    1 teaspoon

Sift flour and baking powder together. Cream butter and sugar till it becomes fluffy. Whisk egg. Add flour to it and whisk again. Add butter, sugar, vanilla essence and cocoa and whisk again. Grease a cake tin. Pour the mixture, bake at 180 degree C in a pre-heated oven for 45 minutes. Remove from heat and allow to cool.

              

Jackfruit Halva

Cooked & ground

Jackfruit                                   ½ kg

Jaggery                                     ¼ kg

Maida                                       1 cup

Ghee                                          1 cup

Cardamom

Powder                                     1 teaspoon

Nuts                                           ½ cup

Melt jaggery and sieve. Add ground jackfruit. Add some water to maida to make a thick paste. Mix it with jackfruit-Jaggery paste. Heat a pan. Pour the mixture. Stir well. Add ghee part by part. When it becomes thick add nuts and cardamom powder. Apply one spoon ghee to a plate and spread the mixture. Allow to cool. Cut into pieces.

VARIETY RECIPES

Fish Cutlet

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.

cucumber salad

sprinkle salt and lemon juice in sliced cucumber pieces.

Carrot Rice

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

Steamed Fish (in banana leaf)

Sliced fish                   400 gm.

Salt                               accordingly

Turmeric powder        ¼ teaspoon

Pepper powder            ¼ teaspoon

Oil                                   5 spoons

Mustard                         ¼ teaspoon

Fenugreek                      a pinch

Sliced ginger                 2 small spoons

Sliced green chilly        2 small spoons

Sliced Onion                  150 gm.

Ginger-garlic paste       2 small spoons

Turmeric powder          ¼ teaspoon

Chilly powder                 4 small spoons

Salt                                    accordingly

Tomato                             2

Gambogia                         3 pieces

Coconut milk                    2 spoons

Marinate fish pieces with turmeric powder, pepper powder and salt. Heat oil, frost mustard, fenugreek, ginger, green chilly and onion. Add ginger-garlic paste. Add turmeric powder, chilly powder and salt. Then add tomato pieces. Add soaked Gambogia with its water and allow to boil. Add coconut milk. Stir well till the fish masala becomes a thick gravy. Take a banana leaf, layer fish masala, add fish pieces, top with masala again, put curry leaves upside and down side of fish pieces, cover well and steam for twenty five minutes. Open the leaf, Garnish with vegetables and serve.

Mango Curry

Sliced mango                      1 cup

Sliced green chilly              1 spoon

Sliced ginger                       1 spoon

Sliced onion                         ¼ cup

Chilly powder                      1 teaspoon

Coriander powder                1 teaspoon

Turmeric powder                 ¼ teaspoon

Curry leaves                          accordingly

Salt                                        ¼ teaspoon

Oil                                          1 spoon

Mustard                                  ¼ teaspoon

Red chilly                               3

Heat one spoon oil in a pan. Add mustard. Add onion, chilly, ginger, curry leaves and roast. Add sliced mango. Stir well. Add chilly, coriander and turmeric powders and roast. Add second coconut milk and salt. Cook for five minutes. Add first coconut milk. Stir till it becomes slight hot. Remove from heat.

         

Cauliflower Curry

Cauliflower                                        : 1

 Tomato                                              : 1

 Onion                                                 : 6

Chilly powder                                    : 1 teeaspoon
Coriander powder                            : ½ teaspoon

Pepper powder                                 : ½ teaspoon

Salt                                                      : accordingly

Oil                                                        : 2 desert spoons

Mustard                                              : ¼ teaspoon

Garam masala powder                     : 1/4 teaspoon

Curry leaves                                        : accordingly

       Separate cauliflower petals. Soak in salt water for half an hour and steam. Mix chilly powder, coriander powder, pepper powder and salt. Marinate steamed cauliflower with this mixture. Keep aside for twenty minutes. Heat oil in a pan. Roast mustard and curry leaves. Add tomato and onion. Add marinated cauliflower. Stir well and cook. Add garam masala powder. Serve hot.

 Vegetable Rice

Basmati rice                               : 3 cups

Green peas                                 : 200 gm.

Oil                                                :2 teaspoons.

Cardamom                                    : 4

Cloves                                            : 3

Cinnamon                                     : 4

 Onion                                            : 2

Garlic                                             : 1

Ginger                                            : 1 piece

Green chilly                                   : 2

Beans                                              : 50 gm.

Carrot                                              : 3

Tomato                                            : 1

Salt                                                   : accordingly

Ghee                                                 : 2 spoons

Nuts                                                  : 50 gm.

Kismis                                              : 50 gm.

Garam masala powder                  : ¼ teaspoon

  

Cook basmati rice in 4 cups of boiling water. Cook green peas. Heat oil in a pan. Fry cardamom, cloves and cinnamon. Keep it aside. Add sliced onion to the remaining oil and fry, add garlic, ginger and green chilly. Add sliced beans and carrot. When it becomes half cooked, add sliced tomato and salt. Close with a lid and cook. Mix cooked rice and green peas to it.Sprinkle garam masala powder. Heat ghee and roast nuts and Kismis. Add it to the rice-vegetable mixture. Serve hot.

Fish Fry

Marinate fish with pepper powder,turmeric powder,garlic-ginger paste, chilly powder,salt and lemon juice. Keep aside for 1/2 an hour and fry.

Buttermilk Salad

Add one sliced onion,two green chillies,salt and curry leaves to one cup  buttermilk.

40.RECIPES WITH TAPIOCA

Tapioca Cutlet

Ingredients:

1. Cooked and

   mashed tapioca                : 2 cups

2. Sliced onion                      : ½ cup

3. Sliced ginger                      : 1 spoon

4. Sliced green chilly              : 1 spoon

5. Lemon juice                        : 1/2 spoon

6. Salt                                        : 1 small spoon

7. Filling:

  Sliced onion                  : 1/4 cup

Tamarind                           : 1 small ball

Fried red chilly                   : 4

Salt                                        : little

8. Oil                                      : 1 spoon

9. Bread powder                  : ½ cup

10. Egg                                    : 1

Mix one to six Ingredients well. Make chutney with the seventh ingredients. Add oil and stir well.

Make balls with the tapioca mixture .Make a hole and fill the filling. Shape to cutlets. Beat up egg, dip cutlets in it, cover with bread powder and fry.

Garnish with cucumber, carrot and green chilly.

TAPIOCA ERISSERY

Ingredients

Sliced tapioca                        : 2 cups

Turmeric powder                  : ¼ teaspoon

Chilly powder                         : ½ teaspoon

Coriander powder                 : ½ teaspoon

Cumin seed                             : ¼ teaspoon

Garlic                                        : 2 pieces

Grated coconut                       : ½ cup

Oil                                               :2 desert spoons

Mustard                                     : 1 teaspoon

Onion                                          : 1 teaspoon

Red chilly                                     : 2 (cut each into 3 pieces)

Grated coconut                          : 2 desert spoon

Curry leaves                                 : accordingly

Salt                                                 : accordingly

Cook sliced tapioca with salt & water. Grind turmeric powder, chilly powder, coriander powder,cumin seed, garlic & ½ cup grated coconut. Add this mixture to cooked tapioca and boil. Add some boiled water to make enough gravy. Heat oil. Add mustard. Add red chilly, onion, grated coconut, curry leaves. Roast till it becomes golden brown. Add this to tapioca mixture. Serve hot.