Icing Little Roses
 |
| Fruit Salad - Apple,Grapes,Banana,Cherry,sugar. & Milk in Custard Powder Cream. |
Butter Cream Frosting
Neyyappam
Rice 1/2 kg
Jaggery 1/4 kg
Cardamom powder 1 spoon
oil 1 cup
Soak rice and grind.Add some water to jaggery and boil it to make a thick liquid.Mix these together,add cardamom powder and keep it for one day.Heat oil and fry pouring one spoon each.
Jackfruit Appam
(Ripe) Jackfruit (cook & make
to pulp) - 1 cup
Rice flour -1 cup
Jaggery -3/4 cup
Grated coconut -1 cup
Cumin seed powder -1 pinch
Cardamom powder - 1 pinch
Mix all the ingredients well.
Take some leaves of the knotty tree (‘Laurus Cassia’).Fold the leaves, pin it
with the mid-rib of coconut leaf and fill the mixture. Steam for 30 minutes to
cook. Allow to cool. Garnish with nuts and serve.
Jackfruit Baji
1. Jackfruit (raw) 250 gm.
2. Peanut flour 4 spoons
3. Asafoetida 1 teaspoon
4. Salt accordingly
5. Kashmiri chilly
Powder 2 spoons
6. Soda powder ½ spoon
7. Tomato sauce 1 cup
8. Oil 2 cups
Mix 2 to 6 ingredients in
a cup of water to make a paste. Dip jackfruit pieces in it and fry. Serve hot
with sauce.
Spinach Omlet
Ingredients
Sliced spinach ¼ cup
Green chilly 3
Sliced ginger a pinch
Peanut flour ¼ cup
Salt accordingly
Oil 1 teaspoon
Water ½ cup
Mix peanut flour and salt
with water to make a thick liquid. Add sliced spinach, chilly and ginger. Heat oil,
pour the mixture, turn upside down and roast two sides alike. Serve with sauce.
Poison less papaya juice with honey and sugar from courtyard.
Papaya-Carrot Thoran
Grated papaya 1 cup
Grated carrot ½ cup
Grated coconut ¼ cup
Sliced chilly 1 teaspoon
Sliced onion 1 spoon
Pepper powder ½ teaspoon
Turmeric powder ¼ teaspoon
Oil I
spoon
Mustard ¼ teaspoon
Curry leaves &
salt accordingly
Heat oil. Add mustard,
onion, chilly, curry leaves, pepper and turmeric powder, papaya, carrot,
coconut and salt one by one. Stir well for two minutes. Remove from heat.
 |
| Beef Fry |
Ingredients:
1. Sliced beef : ½ kg
2. Coriander powder : 1 desert spoon
Chilli powder : 1 tea spoon
Pepper powder : ½ tea spoon
Turmeric powder : ½ tea spoon
Cinnamon : 2 pieces
Clove : 6
Mashed cardamom
with skin : 2
3. Vinegar : 1 desert spoon
Salt : 1 spoon
4. sliced ginger : 2 tea spoon
Garlic : 12
5. Oil : ¼ cup
6. sliced onion : ½ cup
Method
Mix beef with second ingredients and cook. Add garlic and ginger.dry the gravy. Heat oil, roast onion add cooked meat and fry. Garnish and serve.
 |
| Prawn Pulavu Prawn Pulavu |
Ingredients:
1. Basmati rice : 1 kg
2. Onion : 4
3. Ginger-garlic paste : 2 spoons
4. Water : 10 cups
Milk : 1 cup
Salt : 1 spoon
Garam masala : 2 spoons
Knotty leaves : 4
5. Prawn : ½ kg
6. Green piece : 1 cup
7. Ghee : 1 cup
8. Sliced capsicum : 1
Method
Soak rice for half an hour. Slice onion. Heat ghee and roast onion and keep aside half of it. Roast the remaining onion adding ginger- garlic paste for 5 minutes. Add the fourth ingredients and boil. Add rice, prawn and green piece. Cook for ten minutes in low flame. Serve after garnishing with capsicum and roasted onion.
 |
| Biriyani |
Biriyani
Ingredients:
1.
Basmati
rice : 4 cups
Ghee
: 2 spoons
2.
Cinnamon : 2 pieces
Clove : 5
Cardamom : 3
3. Sliced onion : 1 cup
Nuts : 2
spoons
Kismis : 2
spoons
4. Water : 8 cups
Salt : 1 spoon
Method
Heat ghee
and roast basmati rice for 5 minutes. Boil water in a pressure cooker. Add rice,
salt and second ingredients. Cook for 10 minutes in low flame. Remove from
heat. Roast onion, nuts and kismis in ghee, garnish the cooked rice and serve.
 |
| Tomato Chicken |
Tomato Chicken
Ingredients:
1. Sliced
chicken : 1 kg
Sliced
ginger : 2 tea spoon
Vinegar : 1 desert spoon
Salt : 1 spoon
2. Chilly
powder : 1 ½ desert spoon
Coriander
powder : 1 tea spoon
Sliced
ginger : 1 tea spoon
Garlic : 6
Fenugreek : 1 pinch
3. Refined
oil : ½ cup
4. Mustard : 1 teaspoon
Sliced
onion : 1 cup
Turmeric
powder : ¼ tea spoon
5. Sliced
tomato : 1 cup
Green
chilly : 4
6. Vinegar : 1 desert spoon
Salt : spoon
Method
Add vinegar,
ginger and salt to sliced chicken and cook. Grind the second
Ingredients to make a paste. Heat oil, add
mustard, and roast onion adding turmeric powder. Roast tomato and green chilly.
Add the paste and cooked chicken pieces. Add vinegar and salt and roast well.
Garnish and serve.
 |
| Tapioca Cutlet |
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
Method
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.
Meat Cutlet
Ingredients:
1.
Minced meat : ½ kg
2.
Oil : 2 desert
spoons
3.
sliced onion : 1 cup
Sliced green chilly: 2 desert spoons
Sliced
ginger :
2 teaspoons
4.
Pepper : 1 teaspoon
Sweet
fennel : 1 pinch
Cinnamon : 1 inch piece
Cardamom : 3
Clove : 9
5.
Vinegar : 2 desert
spoons
Salt : 1 small
spoon
6.
Cooked and
mashed potato : 1 cup
Soaked
and
squeezed
bread : ½ cup
7.
Egg yolk : 1
egg’s
8.
Egg white : 1 egg’s
9.
Bread powder : 1 cup
Method
Heat
oil. Roast onion, green chili, ginger. Add minced meat, vinegar, salt.Close
with a lid and cook. Stir well. Grind pepper, sweet fennel, cinnamon, cardamom
and clove and add to the meat mixture. Add mashed potato, soaked and squeezed
bread and egg yolk. Mix well. Shape into cutlets. Beat up egg white, dip cutlets
in it, cover with bread powder and fry. Garnish with sliced tomato, onion,
green chili, carrots, cucumber etc and serve.
 Rava – Apple Sweet.
Ingredients:
1. Rava - 500 gm
2.
Ghee -2
big spoons.
3.
Ground & sieved apple - ½ cup
Hot water -2 cups
4. Sugar 100 gm
Milk - 1
cup
5.
Cardamom powder - 1 pinch
Method.
Heat
ghee in a pan and fry rava. Add sieved apple and hot water .Stir well. When it
becomes dry add milk and sugar. Stir well again. Keep in a low flame, add
cardamom powder, stir well and roast. Remove from heat. Apply ghee in a tray and
spread the mixture and level. Allow natural cooling, cut into pieces, garnish
and serve.
 |
| Beetroot Kesari |
BEETROOT KESARI
Ingredients:
1.
Ghee -1/2 cup
2.
Rava
- 1 cup
3.
Grated beetroot -1 cup
4.
Water
- 1 ½ cup
5.
Sugar
-1 cup
6.
Cardamom powder - 1 pinch
Method
Heat
ghee in a pan, add rava and roast well. Add grated beetroot, roast well. Add water,
cook in a low flame.
Add
sugar and roast. Add cardamom powder when the mixture becomes thick and stir
well. Add the balance ghee and stir. Remove from heat. Apply some ghee in a
tray, spread the mixture and level. Allow natural cooling, cut into pieces,
garnish and serve.
 Potato Jamun |
Ingredients
Potato Jamun.
1. Sugar - 300 gm
|
2. Cooked & mashed
Potato - 150 gm
Maida - 100 gm
Baking powder -1 pinch
Cardamom
Powder - 1 pinch
Khova (dried milk) -100 gm
3. Oil - needed to fry.
Method.
Add enough water to sugar to make it syrup. Mix potato, maida, baking powder, cardamom powder, and khova.Knead well. Make small balls. Heat oil and fry the balls till it becomes golden brown. Keep the fried balls in the sugar syrup, garnish and serve.
Bread Pudding. .jpeg) |
| Bread Pudding |
2
Bread
Pudding.
Ingredients:
1.
Bread (sliced into small pieces) - 2 cups
2.
Egg
- 2
3.
Milk
-2 cups
4.
Sugar - 6 spoons
5.
Butter - 1 teaspoon
6.
Vanila Essence
-1 teaspoon
7.
Grated nutmeg - ¼ teaspoon
8.
Nuts
- ¼ cup
9.
Kismis
- ¼ cup
Method.
Beat
egg. Add milk, sugar, butter, vanilla essence and nutmeg. Apply butter in a pudding
mould, put bread pieces in it, pour the mixture and add the nuts and kismis and
keep for ½ hour to get soaked. Cover the mould with a soft paper and cook in steam.
Allow natural cooling. Serve in a plate and garnish.
 |
| Potato vermicelli Fry |
Potato Vermicelli Fry
Ingredients:
1.
Potato - ½ kg.
Salt and pepper -1/2 small spoon
Filling:
2.
Crushed garlic - 4 pieces
3.
Sliced onion - ¼ cup
4.
Oil -
2 spoons
5.
Sliced beans, carrot &
cabbage -3/4 cup
6.
Sliced capsicum, spring onion
& celery - ¼ cup
7.
Salt & pepper powder - ¼
spoon
8.
Soya sauce
- 2 small spoons
9.
Egg
- 1
10.
Broken vermicelli - 1
cup
Method:
Boil
and mash potatoes. Mix pepper powder and salt and make lemon sized balls.
Heat
oil, roast garlic and onion.
Add
beans, carrot, cabbage and roast.
Add
capsicum, spring onion, celery and roast.
Add
salt and pepper powder.
Mix
soya sauce and remove from heat.
Make
a hole in each potato ball and fill the filing and again make them to ball
shape.
Change
them slowly to two-three cm. cylindrical shape, dip in whipped egg, cover with
vermicelli and fry.
 |
| Ripe Banana Cutlet |
Ripe Banana Cutlet.
Ingredients:
1.
Ripe banana -3
2.
Grated coconut - ½ cup
3.
Cardamom powder -1/2 small spoon
4.
Bread powder - 2 cups
5.
Ghee - ¼
cup
Method:
Cut
the bananas into pieces and cook in steam. Knead the cooked bananas adding
grated coconut and cardamom powder. Make them balls, give the shape of cutlets
and dip in bread powder. Heat a pan, apply ghee, put the cutlets in it and
roast turning them upside down two or three times.
 |
| Beetroot Halva |
 |
| Beetroot Halva |
Beetroot Halva
Ingredients:
1. Beetroot - 1 kg
2. Milk - 1 litre
3. Sugar - 300gm
4. Ghee - 100 gm
5. Cardamom Powder - 1 small spoon
6. Dry fruits - 2 spoons
Method.
Grate beetroot, squeeze and remove the juice. Add
milk. Heat a vessel, put the mixture in it and stir continuously in low flame.
After some time mix sugar and stir well. Add ghee bit by bit. Let the mixture
dry well, add cardamom powder and dry fruits. Apply one spoon ghee in a plate
and put the mixture in it. Allow natural cooling, cut into pieces, garnish and
serve.
 |
| Fruit Salad |
Fruit salad
Ingredients:
Fruits - 1 kg
Custard
powder -2 spoons
Milk
- 500 ml
Sugar
- 6
spoons
Method
Slice
fruits into small pieces and mix three spoons sugar and keep for cooling in fridge.
Take two spoons custard powder, add two spoons milk and make it a paste.
Boil
500ml milk adding three spoons sugar. Add the custard paste into the boiling
milk whisking well for five minutes to become a creamy paste. Remove from heat
and allow natural cooling. Keep in the freezer for one hour. Add cut pieces of
fruits and serve.
 |
| Rava Laddu |
Rava Laddu
Ingredients:
1. Rava -1 ½ cup
2. Ghee - ½ cup
3. Sugar - 1 cup
4. Cashew nut - 3 spoons
5. Kismis - 3 spoons
6. Cardamom powder – ¼ spoon
Method
Fry rava in 2 spoons of
ghee till it becomes golden brown colour. Remove from heat, add sugar and
grind. Heat the remaining ghee, fry nuts and kismis and add it to the rava-sugar
mixture. Mix well adding cardamom powder. Make round balls and decorate with
cherry pieces.
 |
| Rasagula Sweet |
Rasgula Sweet.
Ingredients:
1. Milk - 1 liter.
2. Ground sugar -
½ cup
3. Nuts&kismis - 2 spoons
4. Cardamom powder - ¼ spoon
5. Saffron -few grains mixed in milk
6. Rasgula - made from 1 liter
milk
Method:
Boil the milk to a
thick liquid and allow to natural cooling. Add ground sugar, nuts, kismis,
cardamom powder and saffron and mix well. Add rasgula balls, allow cooling in
fridge for two hours and serve.
Making Rasgula Balls
Ingredients:
1. Milk -
1 liter
2. Citric acid - ¼
small spoon
Water - ½ cup
3. Sugar -
2 cups
Water - 3 cups
·
Boil the milk.
·
Dissolve citric acid in water and drop it to the boiling milk
and stir well. Allow the milk to curdle.
·
Separate the panir using a sieve.
·
Knead panir well to make soft & make round balls.
·
Boil water and sugar in a pressure cooker.Add panir balls and
cook till one whistle.
·
Keep this rasgula in fridge for cooling.
TOMATO MAGIC!
Take a tomato; wash it; peel beginning from the stalk
in a spiral way without breaking up to the bottom. Curl the long skin in the
shape of a rose allowing the stalk part come at the bottom. Make three or more,
arrange them in a plate, decorate with curry leaves, sprinkle some salt and
vinegar. Keep for five minutes and then serve. Beautiful red roses are ready to
eat!!!
.jpeg)
No comments:
Post a Comment