CHINA GRASS COCONUT PUDDING

INGREDIENTS
Water-1 liter,sugar-300 gms,china grass-25 gms,coconut milk-2 coconut.
HOW TO COOK
Boil water in a pan add sugar and china grass stir continuously for 15-20 min.pour this into a greased tray.add coconut milk keep it in the freezer for 2 hrs to set.garnish with cashew nut,badam,and pista.

COCONUT RICE

INGREDIENTS
Coconut-1,coriander powder-2 tsp,turmeric powder-1/2 tsp,aniseed-1 tsp,ghee-2 tbsp,onion-1,cardamom,cinnamon,clove-2 each-rice-2 cup.
HOW TO COOK
Take  3 cups of coconut milk from coconut.grind coriander powder,turmeric powder and aniseed.heat cooker add ghee and onion saute well.add cinnamon ,cloves and cardamom and grind masala and saute well add.wash and drained rice,coconut milk and water[coconut milk+water=6 cups]add salt to taste.pressure cook till one whistle comes and slow the flame for 5 min.and off the flame. 

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.

PARIPPU THALICHATHU

INGREDIENTS
Green peas dal-1cup,onion sliced-1, onion chopped-1,tomaoes-2,turmeric powder-1/2tsp,garlic-10 flakes,curry leaves-2sprigs,mustard seed-1tsp,coconut grated-1/2,aniseed-1tsp,coconut oil-11/2tbsp,salt -to taste,green chilly-2, red chilly-2.
HOW TO COOK
Wash green peas dal and boil it with turmeric powder,sliced onion  and  2 green chillies until dal becomes soft. grind coconut ,aniseed and garlic  to a smooth paste and add this to the dal.reheat dal .add some water and tomatoes. cook for 2-3 min.splutter mustard seeds in oil and add chopped onion,red chillies and curry leaves.fry well and pour cooked dal into it.stir well.

PRAWNS BATTER FRY

INGREDIENTS
prawns-500gms,green chilly-2,pepper powder-1/2tsp,ginger-1''piece,salt to taste,egg-2,corn flour-2tbsp,maida-1tbsp,baking powder-1/4tsp,oil-for frying.
HOW TO COOK
Clean the prawns and drain well. grind ginger, green chilly and pepper powder .marinate prawns with the grounded ingredients and salt.keep aside for 1hr.take a bowl beat egg and add cornflour, maida and baking powder and make a thick batter .dip the marinated prawns in the batter and deep fry.

BEEF MACRONI

INGREDIENTS

beef-1kg,macroni-500gms,oil-2tbsp,onion-2,tomato-3,green chilly-4,ginger-garlic paste-2tsp,turmeric powder-1/2tsp,salt-to taste,aniseed powder-1tsp,garam masala-1tsp,coconut milk-1coconut,curry leaves-1sprig,coriander leaves-2sprig.

HOW TO COOK

boil macroni in water and drain the water.heat oil in a cooker saute onion,tomato,green chilly,ginger-garlic paste,turmeric powder,salt ,aniseed powder and garam masala..add beef and enough water and pressure cook  for few min.add coconut milk and boil for few min.add the cooked macroni .garnish with curry leaves and coriander leaves. 

MUTTON ROGAN JOSH

INGREDIENTS
mutton-1kg,lemon juice-3tbsp,curd-1cup,garlic-2flakes,ginger-1''piece,oil-4tbsp,aniseed-1/2tsp,cardamom-4,bay leaves-2,onion chopped-1,garlic-3flakes,coriander powder-2tsp,aniseed powder-2tsp,kashmiri chilly powder-2tsp,tomato-4,tomato puree-2tbsp,water-3/4cup, salt-to taste.
HOW TO COOK
Marinate mutton with lemon juice ,curd,salt, garlic-2flakes,and ginger keep it in the fridge for 8hrs.heat oil in a pan saute aniseed,cardamom and bay leaves.add onion,garlic-3flakes and saute well.add coriander powder,aniseed powder and kashmiri powder and saute.add the marinated mutton pieces  and saute for 5 min.add tomato,tomato puree and water and cook for1 hr.garnish with fried aniseed and bay leaves.

ETHAPAZHAM PORI

INGREDIENTS
dates-250gms,cashewnuts split-50gms,
FOR THE BATTER
egg-1,sugar-1tbsp,coconut grated-1/2,maida-500gms,salt-a pinch,oil-for deep frying
HOW TO COOK
slit dates and remove seeds.stuff cashew nuts into dates.make a thick batter,dip dates in this and deep fry till golden brown

KASHMIRI CHICKEN

INGREDIENTS
Chicken-8 big pieces,kashmiri chilly powder-4tbsp,tomato sauce-4tbsp,soya sauce-1tbsp,vinegar-1tsp,garam masala powder-1tsp,salt -to taste,sugar-1tsp,oil-3tbsp,ginger-2''piece,garlic-4flakes,lemon juice-1tbsp,coriander leaves-1/4 bunch.
HOW TO COOK
Marinate chicken pieces with kashmiri chilly powder,tomato sauce,soya sauce,vinegar,garam masala powder,salt and sugar and keep for 2hrs in the fridge.heat oil in a pan saute half of ginger chopped and garlic paste.fry the marinated chicken pieces and cook till it becomes soft.finally add lemon juice,and ginger chopped.garnish with coriander leaves.

KAIPOLA

INGREDIENTS
Ripe banana-3,eggs-6,sugar-1/2 cup,cashewnut-2tbsp,raisins-2tbsp,cardamom powder-1/2tsp,ghee-1tbsp,oil-for frying.
HOW TO COOK
fry cashewnut and raisins in oil till golden brown and remove.cut banana into small cubes and fry.mix the nuts ,raisins and bananas.beat egg and sugar till frothy.smear ghee in abaking dish and pour a portion of the egg mixture.add fried bananas,nuts and raisins mixture and cover with the rest of the egg mixture.add cardamom powder and bake for5 min.

BEEF IN CURRY LEAVES

INGREDIENTS

Beef-1/2kg,curry leaves-250gms,ginger -garlic paste-1tbsp,green chilly-4-5,onion-1,turmeric powder-1/2tsp, chilly powder-1tsp,coriander powder-1tsp,garam masala-1/2tsp,salt -to taste,oil-3tbsp.

HOW TO COOK

Heat oil in a pan fry curry leaves and grind .saute onion,green chilly,and ginger-garlic paste.add turmeric powder,chilly powder,coriander powder and garam masala and saute well.add cooked beef and grounded curry leaves and saute well.serve hot.

LEMON CHICKEN

INGREDIENTS
Chicken-500gms,onion chopped-4,ginger-1''piece,garlic-1tbsp,green chilly-4,water-1glass,turmeric powder,1tsp,pepper powder-1tsp,aniseed-1tsp,garam masala-2tsp,lemon juice-2tbsp,curry leaves-2sprig,coriander leaves-1tbsp,salt-to taste,oil-2tbsp
HOW TO COOK
Clean chicken and cut into small pieces.put turmeric powder,pepper powder,aniseed salt and 1 glass water in a pressure cooker.cook till water evaporates.heat a pan add oil saute onion ,ginger garlic paste,green chilly and curry leaves. add the cooked chicken and saute well.add lemon juice off the stove.garnish with coriander leaves.

MURGH MASALA

INGREDIENTS
Chicken -1kg,onion-1/2kg,tomato-2,ginger-25gms, garlic-25gms,green chilly-25gms,chilly powder-1tsp,coriander powder-1tsp,turmeric powder-1/4tsp,garam masala-1/4tsp,aniseed-1/4tsp,dalda-150gms,cashew nut-50gms,cloves,cardamon,cinnamon-5gms.
HOW TO COOK
Heat dalda in a pan.add cardamon,cinnamon and,cloves.saute chopped onion,green chilly,ginger and garlic paste.add turmeric powder,chilly powder,coriander powder,garam masala and aniseed saute well.add tomato paste and chicken cook for15-20min.lastly add grounded cashewnut.serve hot. 

TOMATOE FISH

INGREDIENTS
Fish-1/2kg,onion-2,garlic-6flakes,tomatoes-4,fish masala-2tbsp,lemon -1,sugar-a pinch,salt -to taste,coriander leaves-1sprig,oil-1/2 cup.
HOW TO COOK
Clean and cut fish into small pieces.marinate fish with salt and 1tbsp fish masala and keep aside for 1hr.heat pan add oil and shallow fry the fish.grind onion, garlic and tomatoes.heat oil in another pan saute the grounded ingredients and 1tbsp fish masala.add the fried fish and cook for few min till the gravy becomes thick.add lemon juice and a pinch of sugar. garnish with coriander leaves.