Chocolate Halwa

ingredients
Butter - 50 gm
Condensed milk - 1/2 tin
Powdered sugar - 5 tsp
Cocoa powder - 2 tsp
Marie biscuit - 100 gm
Vanilla essence - 1/4 tbsp

Make the Marie Biscuit powdered using a rolling stick.
On a pan on low fire, mix butter, condensed milk, powdered sugar, cocoa powder, powdered Marie biscuit and vanilla essence for at least 10 Min's.
Keep this mixture undisturbed for at least 1 hour and make it into your favorite shapes like small balls or put it in a serving dish and keep refrigerated.
After refrigerated, you can cut it like Halwa.

Aval Payasam

Ingredients:

1/4 Cup poha (flattened rice)
1 Litre whole cream milk
5 Almonds, thinly slivered
5 Pistachios thinly slivered
5 Pinches cardamom powder
1 Cup sugar
4 Cashews, broken
15 Raisins

Wash and drain the poha. Leave it aside for 10 minutes.Separate poha grains with your finger. Boil the milk in a large vessel.When milk starts boiling, add poha and stir gently.Bring to boil again.Simmer till milk volume reduces to half. Stir occasionally.Now add sugar and cardamom. Stir to dissolve.Add raisins and cashews. Simmer for 2 more minutes.
Garnish with chopped almonds and pistachios.
Aval Payasam is ready.

Coconut Laddoo

Ingredients:

3 cups Dry Coconut (shredded)
1 cup Milk
2 cups Sugar

Boil the milk in a pan.When it starts boiling, add 2 cups shredded coconut and mix well.When the milk gets absorbed in coconut, add the sugar.
Stir continuously on medium flame until the mixture starts leaving the sides of the pan.Remove and make small balls.Take the remaining coconut on a plate.
Roll the balls in shredded coconut to make laddus.
Coconut Laddoos are ready to serve

Gulab Jamun

Ingredients:

1 cup All Purpose Flour
2 pinch Soda Powder
100 gms Ghee
3/4 Liter Milk
6 Cardamoms (crushed)
1 tbsp Sugar
1 tsp Rose Essence
2 Pinch Saffron

For Syrup:
3 cups Sugar
3 cups Water

Boil the milk till it reduces to half cup.Cool and add soda powder and 1tbsp sugar.
Mix properly and make it smooth.Slowly add flour and prepare a fine dough. Leave it for an hour.Apply little ghee on the palms.Make small balls from the prepared mixture.Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.Boil water with equal amount of sugar. Also add cardamom and saffron.Filter and add rose essence to it.Put the fried balls in this solution.
Remove after 3-4 hours.Gulab Jamun is ready to serve.

Kulfi

Ingredients:
2-1/2 cups Full Cream Milk
1/2 cup Condensed Milk
1/4 cup Milk Powder
1/2 tsp Cardamom Powder


Combine all the ingredients together in a pan and bring to a boil.Now add the cardamom powder and lower the flame.Cook for 10 minutes till the mixture thickens. Allow to cool completely.
Pour into kulfi moulds and freeze overnight till firm.
Cream Kulfi is ready.

Milk Burfi

Ingredients:
400g milk powder
500g sugar
150g ghee or butter
Cardamom powder
1/2 cup water
Cashew
Vanilla

Method:
Melt the ghee and add it to the milk powder and crumble it well. Keep water and sugar in low fire till a thread consistency is reached. Then to this add the milk mixture, to this add vanilla and cardamom.

The cashew can be either put in the burfi or sprinkled over the burfi after it is poured on a greased tray. (make sure that ur sugar syrup reaches the thread consistency before u add the milk powder only then ur burfi will set well).

Chocolate Custard Pudding

Ingredients

2 cups milk
1/2 cup chocolate, grated
1/4 cup sugar
4 eggs

Melt the chocolate with a little hot water.Add the milk, mix well, put on fire and bring to a boil.Mix eggs and sugar together.Add the chocolate and milk and mix well.
Fill a pudding dish with the custard mixture.Set pudding dish in a baking pan partially filled with water.Bake in moderate oven for about 30 to 35 minutes

Fruit Salad

Ingredients :

Sugar - 3tbs
Water - 3/4cup
Cassia bark - 1 large piece
Crushed Cardamom pods - 4
Clove - 1
Juice of 1 orange
Lime Juice - 2tbs
Honey dew melon - 1/2
Wedge of Water Melon
Ripe Guavas - 2
Ripe Nectarines - 3
Strawberries - 18
Toasted coconut - a little

Method :

Prepare the syrup in a pan by boiling sugar, water, cassia, cardamom pods and cloves. Stir continuously until the sugar gets dissolves. Simmer for 2 minutes and remove it from heat. Add the orange and lime juice. Leave to cool and infuse while preparing the fruits.

Peel and remove the seeds from the melons and cut the flesh into neat slices. Cut the guavas in half, scoop out the seeds, then peel and slice flesh neatly. Cut the nectarines into slices and hull and slice the straw berries. Arrange the slices of fruit attractively on 6 serving plates. Strain the cooled syrup and spoon over the sliced fruits. Sprinkle with a little toasted coconut. If needed it can also be served with strained thick yogurt.

Pineapple curry

Ingredients

Pineapple tit-bits - 19oz
[keep the drained juice separately)
or 1 small pineapple cut into bite size pieces.
small onion sliced - 1
green peppers sliced - 1-2
Maldives fish - 1tsp
raw curry powder - 1-2tsp
turmeric - 1\ 4tsp
black mustard - 1/2tsp.
cinnamon - 1-2
curryleaves garlic - 2
ginger crushed - 1/2
coconut milk - 1/4 cup
oil - 2-3 tbs sugar - 1-2 tbs.
Salt to taste
(adjust according to taste and the pineapple used)

Preparation

Heat oil in saucepan.Add crushed ginger & garlic, curry leaves, rampe,Cinnamon, sliced onions and green peppers. Keep mixing the ingredients until the onions are soft.Add salt, turmeric, raw curry powder, ground mustard and Maldives fish.Mix all the ingredients well and add pineapple pieces.Keep mixing the pineapple pieces until well coated with the spices.Reduce heat and allow to simmer for few minutes.If using canned pineapple add 1/2 of the drained juice.Allow to simmer for few more minutes longer.Add the sugar, mix well and adjust salt.Taste and if necessary add a little lime juice(Depends on the pineapple used).Add 1/4 cup coconut milk (or fresh milk].
Let simmer for a little while and take off heat.

Egg Baji

ingredients
Egg 4
Bengal Gram flour 2 cups
Water 1 1/2 cup
Rice flour 4 tsp
Asafetida a pinch
Red Chilly powder 1 tsp
Garam Masala 1/2 tsp
Salt to taste
Oil for deep fry

Cook Eggs with shell in water for 15 minutes. Put it in Ice water after 5 minutes.
Remove the shell now. Cut the Eggs into two equal parts.
Heat Oil in Tava or Pan. Mix Flours, asafetida, chilly powder, masala powder and salt with water. The mix should be thick liquid. Take sliced egg one by one and put it into mixture. Now put the egg with flour covered into heat oil.
Wait till Golden brown colour.

Seeni Sambol.

Ingredients
Sliced Onions 200g
Maldive Fish 200g
Green Chillies 4
Ground dry Red Chilly 1 Tablespoon
Coconut Milk 300 ml
Coconut Oil 4 Tablespoons
Sugar 2 Tablespoons
Bayleaf
Garlic
Salt


Add the chopped green chilly and onion to the warm oil and fry. Add the Maldive fish and continue heating. Add the coconut milk, red chilly garlic salt and sugar. Heat until most of the coconut milk has evaporated.

Manga Curry (Mango)

Ingredients
Green mango - 1 medium
Chili powder - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Methi seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Hing powder - 1 teaspoon
Curry leaves

Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds. Add the mangoes and sauté for a few minutes. Roast the methi seeds and grind to a powder (this acts as a preservative). Add this to the manga and also add the the rest of the stuff.
Serve this mango curry with chapathi

meringue kisses

3 egg whites
squeeze of lemon juice( about a tsp)
3/4 cups sugar
2 or 3 drops of food colour optional
Heat oven to 250. Cover cookie sheets with aluminum foil. Beat egg whites, in bowl until foamy. beat in sugar a spoon at a time; continue beating 3-5mins or until stiff and glossy. Do not under beat. add lemon juice and food colour if using, beat till mixed in.
Drop by teaspoonfuls or use pastry bag 1 inch apart onto foil. bake 40-45 mins.
makes about 3 dozen

Jujubes

Ingredients:
2 ounces unflavored gelatin
1 cup sugar
2.5 cups strawberry puree, strained
Granulated or superfine sugar to coat

Prepare a 6-inch square pan by wetting it lightly with water, and wetting a knife or cookie cutter.
Stir together the gelatin and sugar in a medium saucepan, then add the puree and 2/3 cup water.Stir over medium heat until the sugar and gelatin are dissolved.
Bring to a boil, then cover and boil for 5 minutes.
Pour into the prepared pan and allow to set completely.
Once set, turn out of the pan onto waxed paper. Cut into squares or shapes with the prepared, wetted tool of your choice.
Roll candies in granulated or superfine sugar.

Homemade marshmallows

marshmallows, I am surprised that only a few ingredients are needed to make this candy. Just gelatin, water, sugar, corn syrup, and vanilla extract.
Kids usually love marshmallows, Homemade marshmallows are definitely one of my favorite candies. they are sweetness that are soft, tender and melt in your mouth. They are easy to eat,and making . very impressive when you bring them out to serve to friends or family.


4 cups sugar
4 packets unflavored gelatine
1 3/4th cup water - divided
1 tablespoon vanilla extract
1/3 cup powdered sugar
1/3 cornstarch

In a bowl combine the 4 packs of gelatine with 3/4th cup water. Let this set between 10 and 30 mins so it may "bloom". In one pot pour in 4 cups sugar and 1 cup of water. Next bring to boil the sugar and water with medium heat, stirring constantly. Once it comes to a boil stop stirring and boil until a candy thermometer reaches 244 degrees - the firm ball stage. Once that stage is reached slowly pour syrup into gelatine, beating {at high speed if you have an electric mixer}. Add in vanilla and continue to beat until basically it fluffs up. This takes between 15 and 30 minutes worth of beating time total.
Now combine cornstarch and powdered sugar together and sift into a jelly roll pan,cookie sheet or casserole dish. Pour marshmallow mixture into your pan and let it rest overnight. Next day slice marshmallows into squares.

Cashew curry

Ingredients
raw Cashews - 250 g
thin Coconut milk - 3Cups
Onion, sliced - 1 medium
green Chilies, sliced - 2 fresh
Garlic, crushed - 2
cinnamon stick - 5cm
Curry powder - 1 tbs
ground turmeric - 1/4tsp
Vegetable oil -3tsp
thick Coconut milk - 1 Cup
Goraka - 2 pieces
Rampe
Curryleaves

Preparation

Place the cashews in a bowl, add boiling water,Close with lid and soak for about 4 hours or overnight.Drain the water from cashews and add salt, turmeric,
Raw curry powder, goraka and mix well until cashews are well coated.
Heat the oil in a medium saucepan then add onions, green chilies,
crushed garlic, cinnamon and fry until onions are softAnd golden brown.
Add the cashews and keep stirring until well coated with oil and onions.
Add thin coconut milk (or water), close with lid and Cook on slow heat until cashews are soft and cooked. Add the thick coconut milk and bring to a boil on slow heat.
Turn off heat. Adjust salt to taste.

POLOS (GREEN JACK FRUIT) CURRY

Ingredients

1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillies powder
Chopped green chillies
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste

peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,Rampe,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillies powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.Finally add a little black roasted curry powder(kaku kudu) and shake well.

"Aappa"

Appam – the Queen of Kerala is a fermented flat bread made out of Rice and Coconut. In Tamil, it is known as “Aappam“. The Srilankans prefer to call it as “appa” or Appam is specially popular among Kerala.Appam is one of the favourite breakfast items in Kerala made from rice.
It makes great combinations like "Appam & chicken curry", "Appam & Egg roast", or even the simple "Appam & coconut chutney

Ingredients

Raw Rice 1/2 Kg
Coconut 1 grated
Yeast 1/2 tsp
Salt to taste
Sugar 3 tsp
Cooked Rice 1/2 cup

Method

Soak rice for 4 hrs and drain it.Grind this with grated coconut, cooked rice in a mixie.
Put yeast, salt, sugar in boiled water and keep it 1/2 an hr. Then add this to the grinded mixture. Keep the mixture for 8 hrs for fermentation.

When it is ready to use spread the mixture in a non-sticky pan . See that the mixture is spread so that the edge of the appam will be lace structured. Close the pan with the lid and heat it for 2 mts. In the preparation of appam it is only required to cook on one side. Serve hot with potato curry