ENTHAPAZHAM MADHURA CURRY

INGREDIENTS
Split bengal gram-50gms,ripe bananas cut into thick rounds-500gms,sugar-1/2 cup,cardamom powder-a pinch,coconut milk-1 cup first extraction{thick}2 cups second extraction{thin}onions medium finely chopped-1,ginger,finely chopped-1/2''piece,ghee-1tbsp,salt-a pinch.
HOW TO COOK
Cook the bengal gram and keep aside.in a deep pan,boil the thin coconut milk.add sugar and bananas to this and stir and cook for 5 min.add cooked gram,cardamom powder and salt.lower flame and add  thick coconut milk but do not let it boil.stir and remove from fire.heat ghee in a pan and fry ginger and onions till golden brown.pour this over the curry and mix.serve hot.

CONDENSED MILK PUDDING

INGREDIENTS
Milk-1 packet,coconut milk-1 coconut,condensed milk-1 tin,gelatin-1 1/2 tbsp.
HOW TO COOK
Boil milk.mix milk ,coconut milk and condensed milk together.double boil one and half table spoon gelatin and add to the mixture.keep it in the fridge and serve cold.

APPLE PUDDING

INGREDIENTS

Milk-1litre,sugar-1/2 cup,condensed milk-200gms,china grass-10gms,apple-1,vanilla essence-1tsp,cashew nuts&badam for garnishing.

HOW TO COOK
Boil milk add sugar & condensed milk and stir well.Remove it from fire.Boil china grass in half cup of water and add to the milk.Grind apple and add 1tsp vanilla essence.Mix all the ingredients together and pour it to the pudding dish ,garnish with nuts and badam .Keep it in the fridge for two hrs and serve.

PERSIAN PAYASAM

INGREDIENTS
Badam  grounded -150gms,cashewnuts grounded -100gms,dates chopped-30gms,milk- one and a half litres,sugar-100gms,condensed milk-1/2tin,ghee-50gms,saffron-a pinch.

HOW TO COOK
Saute well grounded badam and cashew nut paste in ghee.aAdd dates and stir for a few min.Add milk and stir continuously.Then add sugar.When volume reduces to half,add condensed milk and stir well.Garnish with saffron and badam flakes.

ARI PATHIRI

INGREDIENTS

Rice flour-1/2kg,oil-1tbsp, salt-to taste,water-1/2litre,coconut milk-1cup.


HOW TO COOK

Boil water in a pan and  add oil and salt.Reduce flame and sprinkle rice flour,stirring constantly to form a smooth dough.Shape into tiny balls and flatten them into thin rounds .Cook on heated griddle ,turning on both sides like rotis. Soak in coconut milk just before serving.

NEIPATHAL

INGREDIENTS
Boiled rice-1/2kg,coconut grated-1/2,aniseed-1tsp,shallot,chopped-1,salt -to taste,oil--for deep frying.
HOW TO COOK
Soak rice in hot water for 2 hrs.drain water,and then add grated coconut,aniseed,chopped shallot, salt and grind coarsely.then oil the palms and make small balls.flatten the balls on banana leaf  or plastic sheet and make round shapes of 1/4 inch thickness and 31/2inches diameter.heat oil in a frying pan and deep fry them until both sides become crisp.

POTATO,GREEN PEAS,TOMATO CURRY

INGREDIENTS
Potato-3,tomato-2,green peas-1/2 cup,coriander leaves chopped-2tbsp.
FOR MASALA
Salt-to taste,turmeric powder-1/4tsp,coriander-aniseed powder-2tsp,chilly powder-1tsp.
FOR SEASONING
oil-1tsp,mustard seeds1/2tsp,green chilly-2,coriander leaves-2tbsp.
HOW TO COOK
cut tomato and potato into small cubes.wash and drain green peas.pressure cook potato,tomato,green peas in 4 cups of water and add salt,turmeric powder,coriander-aniseed powder,and chilly powder .heat oil in a pan splutter mustard seeds and green chilly .add this to the cooked ingredients.add coriander leaves and cook for 1-2 min in a low flame.garnish with coriander leaves.