Tomato Gravy

Ingredients

Ripe tomatoes 4
Chopped Onion 2
Chopped garlic 6 flakes
Chopped ginger ½ inch
Chopped green chilies 4
Chili powder ½ tsp
Turmeric powder ¼ tsp
Coriander leaves a few(chopped)
cloves 4
Cardamom 1
Cinnamon ½ inch piece
Oil 2 tbsp

Method

Heat oil and add cloves, cardamom and cinnamon.
Add onions, chopped garlics, ginger and fry till golden brown.
Add tomatoes, green chilies, chili powder and turmeric powder.
Simmer until the gravy thickens, becomes a deep red and the oil floats.

Egg Kababs

Ingredients

Hard boiled eggs 4
Besan 2 tsp
Finely chopped onion 1
Egg ( White only) 1
Mint leaves (finely chopped) 1 tbsp
Coriander leaves(finely chopped) 1 tbsp
Green chilies (finely chopped) 2 nos
Chilly powder 1/4 tsp

Method

Grate the hard boiled eggs finely.
Combine with all other ingredients except oil.
mix well and kneed into smooth dough.
Devide mixture into 10- 12 equal portions.
shape each portion into medallions and keep aside.
Heat oil in a thick bottomed pan and fry kababs until crisp and golden brown.
Serve hot, garnished with onion rings.

Beetroot soup

Ingredients

Beetroots 2
Basmati rice 2 teaspoons
Butter 2 table spoons
Water or vegetable stock 2 to 3 cups
Salt to taste
Pepper Powder a little

Method

First peel the skin of the beetroots and grate them.
Melt the butter in a thick bottomed vessel and add the grated beetroot and basmati rice and cook till it is soft and make sure it does not lose its colour.
Then add water or the vegetable stock,salt and pepper powder and boil till the grains of rice are soft.
serve hot.

Boiled eggs in tomato sauce

Ingredients

Boiled eggs 4
Black pepper 1 table spoon
Salt to taste

For sauce

Juice of one tomato
Chilly powder to taste
Salt to taste
Tomato Ketchup 1 table spoon
Fresh coriander leaves

Method

Shell the eggs and then remove the yolk by just cutting the top of the eggs white.
Mash the yolk, add black pepper and salt to the yolk and then refill the yolk back inside the white. Seal the top of it by a toothpick.
Heat a thick bottomed vessel
Add tomato juice, chilly powder, salt and tomato ketchup into the vessel.
When boiled add fresh coriander leaves.
Add the eggs into it.
Garnish with fresh coriander leaves and serve hot.

Batura

Ingredients

Maida 500 grams

Sugar one and half tea spoon
Yeast 2 tea spoon
Fresh curds 2 tea spoons
Ghee or Margarine or Butter 25 grams
Salt to taste
Oil for deep frying

Method

• Sieve the flour properly.
• Put the sugar and yeast in one tea cup of warm water and mix till the yeast gets dissolve. Cover and leave for five to seven minutes till the mixture is full of froth.
• Put this liquid along with the curds, ghee and salt to the flour. Add some warm water to make soft dough.
• Knead the dough for 6 to 7 minutes.
• Keep the dough in wet cloth for 30 minutes. Knead for 1 minute.
• Divide the dough into 20 parts. Apply a little ghee and roll out puris.
• Deep fry the puris in oil.
• Serve hot

Cauliflower and green peas curry

Ingredients

Cauliflower (Small florets) 2 cups
Boiled green peas 1 cup
Bay leaves 2
Tomatoes 2
Fresh curd 2 teaspoon
Chopped cashew nuts 2 tablespoon
Sugar 1/2 teaspoon
Ghee or refined oil 3 table spoon
Salt to taste

Method


1. Keep the tomatoes in hot water for 10 minutes.
2. Remove and blend into a puree.
3. Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes. Take out and keep aside.
4. In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes.
5. Put the cauliflower, cashew nuts, green peas, sugar, 1/2 cups of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft.
6. Serve hot

Fresh mashroom curry

Ingredients

Fresh mushrooms 250gms
Cardamoms 2
bay leaves 2
cloves3
garam masala 1/2 teaspoon
Chilly Powder1/2 tablespoon
Finely chopped ginger 1 teaspoon
Green chilies (Chopped)2
Beaten Curd 1 cup
Coriander (chopped) 1/3 cups
Ghee of refined oil 4 tablespoon
Salt to taste

To be ground into paste

Onions 2
6 garlic
12 mm (1/2) piece ginger
Cashew nuts 3 teaspoon

Method

For the paste

Boil the onion in one cup of water until it become soft.
Put the garlic ginger and cashew nuts and make a paste.

Cut the mushrooms and keep the in hot water for 2 minutes and drain.
Heat the ghee and put the cardamoms, bay leaves and cloves and sauté for a few seconds.
Put the paste and sauté again for 2 to 3 minutes.
Put the garam masala, chily powder ginger and green chilies and sauté for another 1/2 minute.
Remove the vessel from the fire and put the curd and stir well.
Keep the vessel on a low heat and keep in stirring till done
Serve hot.

Chinese seafood soup

Ingredients

1. Prawns 25 gms

2. King fish 25 gms

3. Cuttlefish 25 gms

4. Flesh of Crab 20 gms

5. Ginger 10 gms

6. Garlic 1 bulb

7. Pepper powder 10 gms

8. Red chilly 2 nos

9. Celery 1

10. Spring onion 2

11. Vegetable stock 1 cup

12. Vegetable oil 1 tbsp

13. Vinegar 1 tbsp

14. Ajinomoto to taste

15. Salt to taste.

Steps

1. Heat the oil in a pan and fry chopped ginger, garlic and red chilly.
2. Add ingredients no 1 to 4 and sauté for 5 minutes.
3. Add stock and allow to boil.
4. Add pepper powder, ajinomoto and salt
5. Add corn flour
6. Serve hot with spring onion and celery.

Aloo Ki Poori

Aloo Ki Poori

Ingredients

Maida 2 cups

Potatoes, boiled 2

Pepper powder 2 pinches

Milk half cup

Saffron 2 pinches

Melted ghee 2 table spoon

Salt to taste

Ghee for deep frying.

Method

Peel and grate the potatoes and make fine paste.

Mix the flour, pepper, ghee, and salt properly.

Put the saffron in the milk and mix with the flour. If you want, put a saffron colour in the milk.

Knead the dough properly. Leave aside for one hour.

Roll into small pooris and deep fry in hot ghee till they puff up.

Serve Hot

Semolina Faluda

Ingredients

Almonds 20 gms

Condensed milk ½ cup

Milk 3 cups

Pistachio 20 gms

Raisins 20 gms

Rose water ½ tsp

Saffron ¼ tsp

Semolina 3 tbsp

Sugar 5 tbsp

Tooty fruity 25 gms

Vermicelli 4 tbsp

Water 1 cup

Method

1. Peel and chop almonds and pistachios.
2. Break vermicelli into small pieces.
3. Heat and pan and fry semolina a little without changing its colour.
4. Boil milk and water. Add semolina.
5. Add vermicelli when semolina half done.
6. Cook for another 5 minutes.
7. Add sugar and condensed milk.
8. Serve hot or cold, after adding rose water, saffron, chopped nuts and raisins

Chicken capsicum roll

Ingredients

Big onion (chopped) 1

Capsicum (chopped) 1 tsp

Celery (chopped) 1 tsp

Cooked and minced chicken 450 Gms

Oil 2 tbsp

Pepper powder ½ tsp

Plain flour (Maida) 1cup

Salt to taste

Spring onion (chopped) 1 tsp

Method

1. Heat oil in a pan and stir-fry chopped vegetables for 3 minutes.
2. Add pepper powder, minced chicken and salt and stir-fry for another 5 minutes.
3. Combine plain flour with salt in a bowl and knead well into soft dough using enough water.
4. Make the dough into small lemon sized balls.
5. Spread each ball into a thin layer.
6. Spread the prepared filling on it and make a roll.
7. Fold the edges.
8. Deep fry the rolls.

Tender coconut shake

Ingredients

Tender coconut water 1ltre

Milk 150 ml

Cardamom 5 nos

Sugar 2 tbsp

Method

1. Crush cardamom
2. Mix tender coconut water, sugar and milk together.
3. Add cardamom powder.
4. Refrigerate and serve.

Fish Biriyani

Ingredients

Basmati rice 500 gms

Bay leaves a few

Big onion 4

Cardamom 4 nos

Cinnamon 1 inch piece

Cloves 4 nos

Coriander leaves a few

Garlic 25 gms

Ghee 2 tbsp

Ginger 25 gms

Grated coconut 2 cups

Green chili 10

Red chili powder 1 tsp

Salt to taste

Sear fish 500 gms

Turmeric powder ½ tsp

Vegetable oil for shallow fry

Yogurt 1 cup

Method

1. Clean and cut the fish into small pieces
2. Marinate the fish with salt, turmeric powder and red chili powder, for one hour.
3. Shallow fry the fish in vegetable oil and set aside.
4. Grind grated coconut into a thick paste.
5. Cut big onion into thin slices, crush ginger, garlic and green chilies and stir fry for 4 minutes with coriander leaves.
6. Add coconut paste and yogurt and stir fry for another 3 minutes.
7. Add fried fish and cook for 5 minutes.
8. Heat another thick bottomed vessel and fry the rice in ghee.
9. Add double the volume of water than the rice with adequate salt and cook till half done.
10. Spread a layer of rice in a greased vessel. Spread a layer of fish masala above this layer. Repeat the process layer by layer.
11. Cover the vessel with a lid and bake in a pre-heated oven at 325 º Fahrenheit for 30 minutes.

Erissery

Banana 500 gms

Cumin 1 tsp

Curry leaves a few

Grated coconut 2 cups

Mustard 1 tsp

Pepper powder 25 gms

Red chili 6 nos

Salt to taste

Turmeric powder 1 tsp

Vegetable oil 2 tbsp

Yam 500 gms

Method

1. Peel banana and yam.

2. Cut these vegetables into small pieces. Add a little turmeric powder in water and wash these vegetables in that water

3. Cook these vegetables in a pressure cooker with adequate water, 1 tsp turmeric powder, pepper powder and salt.

4. Grind half portion of grated coconut and cumin seeds with a little water. This paste should be a little thick.

5. Add this paste into the cooked vegetables. Let it boil.

6. Heat vegetable oil in a pan and season mustard seeds, red chili pieces and curry leaves.

7. Add remaining grated coconut and fry till it become brown and crisp.

8. Add to erissery. Now your steaming hot erissery is ready to serve.

Sweet crispy toast

Ingredients

Bread slices 2

Egg 1

Ghee to shallow fry

Semolina 1 tsp

Sugar 1 tbsp

Method

1. Cut bread slices into four pieces
2. Mix egg, sugar and semolina together.
3. Coat bread pieces with this combo.
4. Heat Ghee in a frying pan.
5. Fry bread pieces till it become golden brown.

Celery rich soup

Ingredients

Beans 150 Gms

Big onion 1

Cabbage 100gms

Carrots 250 gms

Celery 1

Chicken cubes 2

Pepper powder ¼ tsp

Salt to taste

Soya sauce ½ tsp

Spring onion 1

Sugar ¼ tsp

Vinegar ¼ tsp

Method

1. Chop carrots, beans, cabbage and big onion

2. Cook these chopped vegetables in 1 litre water to make the stock.

3. Cut celery and spring onion into thin slices

4. Heat the stock in a thick bottomed vessel.

5. Add chicken cubes.

6. When boil, add salt, Soya sauce, vinegar, celery, spring onion and sugar and stir well.

7. Serve hot with pepper powder.

Cardamom carrot cooler

Ingredients

Carrot juice 4 cups

Cardamom powder 1 tsp

Ginger juice 2 tbsp

Sugar 750

Method

1. Heat carrot juice and sugar together in a thick bottomed vessel, till it become a thick syrup.
2. Add Cardamom powder and ginger juice.
3. Strain and store in a sterile bottle.
4. Use with cold water or milk in 1:3 proportion.

Summer mist

Ingredients

Pineapple Half

Grated coconut 1 cup

Sugar 2 tbsp

Method

1. Cut pineapple into small pieces
2. Put pineapple pieces, grated coconut and sugar together in a mixer and blend well.
3. Strain and refrigerate and serve cold

Fruits punch

Ingredients

Apple Juice 1 cup

Black tea (light) ½ cup

Ginger juice 2 tbsp

Lemon juice 1 tbsp

Orange juice 1 cup

Pineapple juice 1 cup

Soda 200ml

Sugar 4 tbsp

Water 1 cup

Method

1. Melt sugar and water together in low heat to make syrup and let it cool.
2. Mix this syrup with all the juices and black tea.
3. Refrigerate for an hour.
4. Before serving add soda and ice cubes
5. Garnish with orange slice and mint leaves.

Banana Muffins

Ingredients

Baking Powder 1 tsp

Banana 4

Butter 2 tbsp

Egg 2

Icing Sugar 1 cup

Maida 1¼ cup

Salt to taste

Vanilla essence ½ tsp

Yogurt 1 tbsp

Method

1. Pre-heat oven to 190 º C.
2. Mix icing sugar and butter very well with a hand blender
3. Crush bananas with bare hands. Add to icing sugar and butter mixture.
4. Add eggs, vanilla essence, maida, baking powder and yogurt into this and mix thoroughly.
5. Pour this mixture into a greased baking tray and bake for at least 45 minutes.
6. Serve hot

Chicken vindaloo

Ingredients

1. Chicken 1 Kg.

2. Turmeric powder 1 tsp.

3. Cumin seed powder 1½ tsp.

4. Clove 5 Nos.

5. Cinnamon 1 inch piece

6. Fennel 1 tsp.

7. Cardamom 3 Nos.

8. Mustard powder 1 tsp.

9. Ginger 2 inches

10. Garlic 1 bulb

11. Big Onion 3 Nos.

12. Tomato 2 Nos.

13. Vinegar ¼ cup

14. Oil ¼ cup

15. Salt to taste

Preparation

1. Cut chicken into small pieces and clean well.
2. Grind item no 2 to 10 with one big onion to make a fine paste, with adequate salt.
3. Marinate chicken pieces with this paste and keep it in the refrigerator for 3 hours
4. Heat oil in a pan and fry sliced big onions with diced tomato, till golden brown.
5. Put marinated chicken pieces into this fried onions, add ¼ cup water, and cook till done (Stir occasionally).
6. Garnish it with tomato and grated carrots.

Soya Capsicum Masala

Ingredients

Big onion (chopped) 2

Coriander leaves (chopped) ½ cup

Coriander powder 1½ tbsp

Garam masala 1 tsp

Garlic (chopped) 1 tbsp

Ginger (chopped) 1 tbsp

Pepper powder 1 tsp

Salt to taste

Soya chunks 50 Gms

Tomatoes (chopped) 3

Turmeric powder ½ tsp

Vegetable oil 2 tbsp

Water 1 cup

Method

1. Soak Soya chunks in hot water for at least 2 hours
2. After soaking, squeeze the chunks to drain the water
3. Cut this squeezed chunks into small pieces.
4. Heat oil in a thick bottomed vessel and stir fry chopped ginger and garlic for 2 minutes
5. Add big onion and fry till it become golden brown.
6. Add turmeric powder, coriander powder, pepper powder and garam masala powder and sauté for 2 minutes.
7. Add Soya chunks with adequate salt and fry for 5 minutes
8. Add chopped tomatoes and cubed capsicum and fry for another 5 minutes
9. Add one cup water and cook with a lid till done.
10. When it becomes thick add chopped coriander leaves.
11. Serve hot.

Pulissery

Ingredients

1. Curd ½ litre

2. Turmeric powder ¼ tsp

3. Fenugreek powder ¼ tsp

4. Grated coconut ½ cup

5. Garlic 3 flakes

6. Pineapple (½ inch cubes) ½ cup

7. Tomato do ½ cup

8. Mustard seeds ¼ tsp

9. Small onion 2 Nos.

10. Curry leaves a few

11. Veg. Oil 1 tbsp

12. Salt to taste

Steps

1. Heat oil in a pan, add mustard seeds, curry leaves and cut onions and fry for 1 minute.
2. Add turmeric powder, fenugreek powder, cut pineapple and tomatoes into it and sauté for 1 minutes.
3. Add the curd after beating it with a hand blender
4. Grind the coconut and garlic to a fine paste and add.
5. Heat this combination with low flame and do not let it boil.
6. Garnish with coriander powder and serve hot

Rasam

Ingredients

1. Toor dal 1 tbsp
2. Turemric powder ¼ tsp
3. Red chili powder ½ tsp
4. Black pepper powder ¼ tsp
5. Mustard seed ½ tsp
6. Onions 50 gms.
7. Tomato 1
8. Vegetable oil 1tbsp
9. Salt to taste
10. Curry leaves a few
11. Coriander leaves a few
12. water 1 litre

Preparation

1. Roast the toor dal till brown and grind it into a fine powder.
2. Heat the oil in a pan, add mustard seeds, curry leaves and cut onions and fry for 1 minutes.
3. Add red chili powder, turmeric powder, black pepper powder and toor dal powder into it and sauté for 1 minute.
4. Add diced tomato and sauté for another minute
5. Add water with salt and cook for 2 minutes
6. Garnish with coriander leaves

Sambar

Ingredients

1. Cucumber 100 Gms
2. Snake Gourd 100 Gms
3. Brinjal 2 Nos
4. Drumsticks 2 Nos
5. Colocasia/Potato* 100 Gms
6. Amara ² 50 Gms
7. Toor Dal2 50 Gms
8. Tamarind a small lemon sized ball
9. Sambar powder 2½ tbsp
10. Tomato 2 nos.
11. Ladies finger 5 nos.
12. Curry leaves a few
13. Coriander leaves a few
14. Asafetida ¼ tsp
15. Mustard ¼ tsp
16. Small onion 100 Gms
17. Vegetable oil 1 tbsp
18. Salt to taste

Steps

1. Cook washed toor dal with a little salt, in a pressure cooker and set aside.
2. Wash and cut vegetable from sl.no 1 to 6 into 1 inch cubes
3. Add vegetables and peeled small onions together with adequate salt, and cook in a thick bottomed vessel till half done.
4. Mix sambar powder and asafetida thoroughly with a little water and add this paste into the half cooked vegetables.
5. Soak the tamarind for 10 minutes with one cup of water and squeeze it out and take the juice and add it into the half cooked vegetables.
6. Add cooked toor dal, diced tomato and cut ladies finger into it and cook the sambar till done.
7. Heat the veg. oil in a separate pan with curry leaves and mustard seeds and add this into the cooked sambar
8. Garnish with coriander leaves and serve hot.

Avial

Ingredients

1. Raw Banana 2 Nos.

2. Yam 150 Gms.

3. Snake Gourd 200 Gms

4. Cucumber 200 Gms

5. Brinjal (Medium) 2 Nos.

6. Drumsticks 2 Nos.

7. Green Chilies 3 Nos.

8. Tamarind 10 Gms

9. Turmeric powder ¼ tsp

10. Cumin seeds ¼ tsp

11. Coconut (Scraped) 1 Cup

12. Garlic 3 flakes

13. Curry leaves few

14 Coconut oil 2 tbsp.

15. Salt To taste

Steps

1. Wash, peel and cut all vegetables with ¼ inch thickness and 2½ inch length.
2. Cook the vegetables (Sl.no. 1 to 6) using a very little water. Add adequate salt when vegetables half cooked.
3. Grind item nos.8 to 13 into a coarse paste. Add and mix the paste with cooked vegetables with low flame.
4. Add coconut oil just before putting off the flame and mix well.

(Adding a few cashew nuts along with the vegetables makes it taste better)

Spinach vegetable soup

Ingredients

Beans 25 gms

Cabbage 25 gms

Capsicum 1

Carrot 25 gms

Celery 1

Corn flower 50 gms

Garlic 1

Ginger 10 gms

Mushrooms 2

Pepper powder to taste

Salt to taste

Spinach 50 gms

Spring onion 1

Stock 2 cups

Sugar 1 tsp

Vegetable oil 50 gms

Preparation

1. Cook spinach and grind to make a paste.
2. Stir fry chopped ginger and garlic in vegetable oil.
3. Add capsicum, carrot, cabbage and beans and fry for another 5 minutes
4. Add stock and allow boiling.
5. Add spinach paste and chopped celery, spring onion and mushrooms in to it
6. Add Pepper powder and sugar.
7. Mix corn flower in ¼ cup water and add to the soup.
8. Serve hot

Tomato soup

Ingredients

Bay leaves 2

Big onion 2 Nos

Black pepper 10 gms

Bread slice 1

Carrots 2

Celery 1

Corn flour 200 gms

Garlic 1

Ginger 20 gms

Salt to taste

Tomato sauce 200 gms

Tomatoes 1 kg

Turnips 1

Vegetable oil 200 gms

Preparation

1. Prepare vegetable stock by cooking chopped big onion, ginger, turnips, garlic, carrots and celery in 2 liters of water.
2. Fry cubed bread slice in vegetable oil till golden brown.
3. Heat vegetable oil in a thick bottomed vessel and stir fry garlic, bay leaves and coarsely ground pepper.
4. Add corn flour and sauté for 2 minutes.
5. Add chopped tomatoes and sauté for 2 minutes
6. Add vegetable stock and cook for 5 minutes
7. Add tomato sauce and salt
8. Sift and serve hot with fried bread cubes

Tomato soup

Ingredients

Bay leaves 2

Big onion 2 Nos

Black pepper 10 gms

Bread slice 1

Carrots 2

Celery 1

Corn flour 200 gms

Garlic 1

Ginger 20 gms

Salt to taste

Tomato sauce 200 gms

Tomatoes 1 kg

Turnips 1

Vegetable oil 200 gms

Preparation

1. Prepare vegetable stock by cooking chopped big onion, ginger, turnips, garlic, carrots and celery in 2 liters of water.
2. Fry cubed bread slice in vegetable oil till golden brown.
3. Heat vegetable oil in a thick bottomed vessel and stir fry garlic, bay leaves and coarsely ground pepper.
4. Add corn flour and sauté for 2 minutes.
5. Add chopped tomatoes and sauté for 2 minutes
6. Add vegetable stock and cook for 5 minutes
7. Add tomato sauce and salt
8. Sift and serve hot with fried bread cubes

Chocolate Fudge

Ingredients

1. Cocoa powder 5 tbsp

2. Sugar 1½ cups

3. Milk powder 2 cups

4. Butter 1 tbsp

5. Water ¾ cup

6. Sugar 1 cup

7. Butter ½ tbsp

8. Milk powder 1 cup

9. Water ½ cup

Preparation

1. Melt ingredients no 1 to 5 in a thick bottomed vessel.
2. When melt, lower the temperature and allow to thicken.
3. Pour it into a greased tray and spread 2 tbsp sugar on it evenly.
4. Melt ingredients no 6 to 9 in another vessel in low flame and stir well.
5. After thickening pour it above the first layer and spread evenly.
6. Allow to cool and cut with a greased knife, in desired shapes.

Mango Layer Pudding

Ingredients

1. Marie biscuits 250 gms

2. Sugar 1 cup

3. Cashew nuts 50 gms

4. Butter 100 gms

For Mango Cream

1. Ripe mango 500 gms

2. Sugar 150 gms

3. Water 1 cup

For Butter Scotch Layer

1. Butter 100gms

2. Sugar 50 gms

3. Condensed milk 1 Tin

4. Caramelized sugar 3 tbsp

For Cream

1. Milk 3 cups

2. Condensed milk 1 cup

3. Sugar 100 gms

4. Agar agar* 10 gms

5. Water 300 ml

Method

1. Let the Agar agar soak in water for at least 12 hours.
2. Mix powdered biscuits, 1 cup sugar and coarsely ground cashew nuts with melted butter, thoroughly.
3. Spread this mixture in a pudding dish as first layer.
4. Blend caramelized sugar, butter, condensed milk and sugar with a hand blender in a pan and boil for 5 minutes and set aside to cool down
5. Melt the agar agar with water.
6. Mix well the melted agar agar with milk, sugar and condensed milk
7. Cut the mango into pieces and blend it in a mixer with sugar and water.
8. Pour butter scotch cream on the biscuit layer and then pour the cream on the butter scotch layer.
9. Pour mango cream on cream layer.
10. Repeat this process. Upper layer should be cream.
11. Garnish it with cut mangoes and nuts and raisins.

Chocolate Butter Cake

Ingredients

For Batter

1. All purpose flour 200gms

2. Eggs 6 Nos.

3. Sugar 200gms

4. Butter 200 gms

5. Cocoa powder 2 tbsp

6. Baking powder 10gms

7. Salt ¼ tsp

For Butter Cream

1. Icing sugar 100 gms

2. Chocolate bar 100 gms

3. Butter 50 gms

4. Margarine 50 gms

5. Vanilla essence 2 drops

Method

1. Beat Butter and icing sugar with a hand blender in a large bowl, until sugar dissolve completely.

2. Add eggs one by one and mix thoroughly

3. Combine all purpose flour, baking powder, cocoa powder and salt together and add into the bowl and mix well

4. Bake this batter in a round cake mould for 15 minutes in 220 º C

5. Mix icing sugar, butter and margarine together with vanilla essence. Add 50 gms chocolate and mix well.

6. Cut the baked chocolate cake into three layers and spread this butter icing between the layers and top of the cake.

7. Melt 100 gms chocolate and pour on top of the cake and decorate with glazed cherries.

Coconut cake

Ingredients

All purpose flower 2½ cups

Icing sugar 2½ cups

Baking powder 2 tsp

Butter 1½ cups

Eggs 3

Vanilla essence 1 tsp

Grated coconut 1 cup

Coconut milk 1 cup

Method

1. Pre-heat the oven to 180 º C
2. Mix icing sugar and butter with a hand blender
3. Add eggs one by one and beat the mixture very well with the blender.
4. Add essence, baking powder, flour, grated coconut and coconut milk into this mixture and knead very well.
5. Pour this mixture into a greased cake tray and bake for 30 minutes

Roasted fish

Ingredients

Curry leaves a few

Fish 500 Gms

Garlic 5 flakes

Ginger 1 piece

Green chilies 2

Onion 1

Red chili powder 1 tsp

Salt to taste

Tomato 2

Turmeric powder ½ tsp

Vegetable oil ¼ cup

Water 1 cup

Method

1. Cut fish into small pieces
2. Marinate the fish with turmeric and red chili powder with adequate salt for 15 minutes.
3. Chop onion and tomatoes
4. Crush garlic, ginger, green chilies and curry leaves
5. Heat oil in a thick bottomed pan and stir fry chopped onion, tomato, crushed garlic, ginger, green chilies and curry leaves for 5 minutes.
6. Add marinated fish and water
7. Cook in low flame till done.
8. Serve hot.

Carrot Halva

Ingredients

Almonds 25 gms

Cardamom (powder) ½ tsp

Carrot 250 gms

Cashew 50 gms

Ghee 3 tbsp

Saffron 1 pinch

Sugar 100 gms

Water ½ cup

Method

1. Cut almonds and cashews into small pieces.
2. Fry these nuts in 1 tbsp ghee till golden brown, in a pan.
3. Cook grated carrots with half cup water in another thick bottomed vessel, in low flames.
4. Add sugar and saffron, when half done
5. Add remaining ghee and cardamom powder
6. When it becomes thick, spread in a greased tray.
7. Let it cool and cut with a greased knife.

Mutton Biriyani

Ingredients

Basmati Rice 500 Gms

Big onion 5 nos

Bay leaf 1

Cardamom 6

Cashew nuts 100 Gms

Cinnamon 3 pieces

Cloves 8

Coriander leaves a few

Dalda 100 gms

Garam masala 1 tbsp

Garlic 6 flakes

Ghee 200 gms

Ginger 2 inch piece

Green chili 10 nos

Lemon 1

Mint leaves a few

Mutton 1 Kg

Pineapple 200 gms

Raisins 50 gms

Salt to taste

Saunf 1 tbsp

Small onion 10 nos

Tomato 1

Turmeric powder ¼ tsp

Yogurt ½ cup

Method

1. Wash, clean and cut the mutton into small pieces
2. Clean and cut big onions, small onion and green chilies into thin slices.
3. Crush cleaned and peeled garlic and ginger.
4. Fry ¼ portion of the big onion in ghee and set aside.
5. Fry cashews and raisins in ghee and set aside
6. Chop mint leaves and coriander leaves after washing in running water.
7. Heat dalda and ghee together in a thick bottomed pan.
8. Add crushed garlic, ginger, sliced onions, green chilies and turmeric powder with adequate salt and fry for 3 minutes
9. Add chopped tomato, Lemon juice, garam masala powder, half of the mint leaves and coriander leaves into this and stir fry for another 3 minutes
10. Add mutton pieces and yogurt to this and cook till done.
11. Fry Cinnamon, cloves, saunf and cardamom in a thick bottomed vessel using a little ghee and add basmati rice and water( double the volume of rice) into it and half cook.
12. Spread this half cooked rice and cooked meat layer by layer.
13. Spread remaining mint leaves, coriander leaves, fried nuts, raisins, pineapple and fried onion in between these layers.
14. Pour a little ghee above this.
15. Cover the vessel with a lid and seal the lid with some dough and bake for 20 minutes
16. Serve hot