Varutharacha Meen Curry (Fish in coconut gravy)

Ingredients

King Fish – 10 pieces

Small Onion – 6 no

Fish Tamarind – 3 pieces

Green Chilly – 2 slitted

Ginger – ½ inch chopped

Fenugreek – ½ tea spoon

Oil – as required, I used coconut Oil

Salt – as required

Curry leaves – a few

Ingredients for Ground Paste

Coconut – 1 cup

Small Onion – 3 no

Garlic – 3 no

Pepper Seeds – 1 tea spoon

Turmeric Powder - 1 tea spoon

Chilly Powder – 1 table spoon

Coriander powder – 1 ½ table spoons

Fenugreek seeds – 1 tea spoon

Method

Fry coconut until light brown color in low fire. Add all the ingredients listed under ground paste one by one and fry for 3 minutes. Grind this to a smooth paste by adding water. Soak fish tamarind in warm water for a while.

Heat oil in a pan. Add fenugreek seeds and small onion. Add curry leaves and saute well. Add the ground mixture and add water. Now add the soaked fish tamarind, ginger and salt. Boil for 5 minutes. Add the fish pieces and slitted chilly. Cover the pan and cook until the fish is cooked. Serve hot with rice.

Chocolate Dosa (Kids Special)

Dry Ingredients

Plain Flour/Maida/All purpose flour – 1/2cup

Cocoa powder – 1 table spoon, I used unsweetened cocoa

Sugar – 5 table spoons

Wet Ingredients

Egg – 1

Milk – 200ml

Water – 150ml

Vanilla Essence – a drop

Steps

1.Sift flour and cocoa powder.

2. Add sugar.

3. Combine all the wet ingredients and mix well.

4. Add the wet ingredients to the dry ingredients and mix well.

5. Batter must be medium thick.

6. Heat a dosa pan and spread a laddleful of batter to make a circle.

7. Serve hot with honey or butter.

Ginger Chicken (Chinese plus South Indian Fusion recipe)

Chicken – 1kg, Marinate with turmeric powder and salt.

Masala Paste

Ginger – ½ inch piece

Garlic – 3

Bell pepper (Capsicum) – half

Grind all these to make a thick paste.

Ingredients

Ginger – 1 inch piece cut into long thin slices ((julienne ginger)

Garlic – 4, crushed

Green Chilly – 3 slits

Curry leaves – a few

Onion – 2 chopped

Turmeric powder – 1 tea spoon

Chilly powder – 1 table spoon

Garam Masala – 1 table spoon

Pepper powder – 1 tea spoon

Salt – as required

Water – ½ cup

Soya sauce – 1 tea spoon

Tomato ketchup – 1 table spoon

Coriander leaves – 2 table spoons, chopped

Carrot – half, long thin slices 

Capsicum – half, long thin slices

Method

Saute garlic and ginger in coconut oil. Add chopped onions and curry leaves. Fry until onion turns light brown color. Add turmeric powder, Garam Masala, chilly powder, and pepper powder. Now add the ground paste (ginger garlic capsicum) and mix well. Add the chicken pieces and salt. Add water and cover until the chicken is cooked. Add some coriander leaves, soya sauce and tomato ketchup. Mix well. Now the gravy will be thick. Add carrots and capsicum. Garnish with coriander leaves and julienne ginger. Serve hot with roti or rice.

Fruit Salad

Ingredients
Milk – 500 ml

Sugar – 6 table spoons

Custard Powder – 3 table spoons

Vanilla Essence – 1 tea spoon

Fresh Cream – 3 table spoons (optional)

Fruits – Apple, Grapes, Mango, pineapple, blueberry, dates. (you can add any of your choice)

***Cut the fruits to small square shaped pieces. Add 1 table spoon sugar to the cut fruits and refrigerate. ***

Method

Mix custard powder in a little milk and keep aside. Boil the remaining milk with sugar. Add the custard mixture to the boiling milk and stir continuously for 5 minutes. Remove from the fire and allow it to cool. Now add vanilla essence and cream. Mix in the fruits and refrigerate again. Serve Chilled.

Caramel Vanilla Custard Pudding

Milk – ½ litre

Vanilla Custard Powder – 2 table spoons

Sugar – 3 table spoons

Gelatin – 1 table spoon

Water – 50 ml ( to soak gelatin)

Vanilla Essence – 1 tea spoon

Fresh Cream – 3 table spoons

For Caramelize

Sugar – 4 table spoons

Water – 50 ml

Heat the sugar in a pan without water until it turns golden brown. Keep stirring until you get the caramel liquid. Now slowly add water to the caramel. Stir continuously and remove from the fire.

Method

1.     Soak Gelatin in a small cup of water (use cold water).

2.     Mix custard powder in a little milk and keep aside.

3.     Boil the remaining milk with sugar.

4.     Add the pre mixed custard to the boiling milk.

5.     Boil in very low fire until the mixture gets thick.

6.     Add the caramel liquid.

7.     Add the soaked gelatin to it and mix well.

8.     Remove from the fire and allow it to cool.

9.     Now add the fresh cream to it.

10.  Finally add the vanilla essence.

11. Refrigerate for 5-6 hours and serve.

Spicy Pepper Chicken Roast

Chicken – 1 kg

For marination

Turmeric powder – 1 tea spoon

Chilly powder – 2 table spoons

Coriander powder – 2 table spoons

Garam Masala – 1 table spoon

Salt – ½ tea spoon

Lemon Juice – 1 table spoon

Marinate Chicken with all ingredients and refrigerate for 1 hour.

For Cooking

Onion – 1 big

Green Chillies – 2

Ginger– 1 tea spoon crushed

Garlic – 1 tea spoon crushed

Tomato – 1 chopped

Turmeric powder – 1 tea spoon

Chilly powder – 1 tea spoon

Coriander powder – 1 tea spoon

Pepper powder – 1 tea spoon

Crushed Pepper – 1 table spoon

Curry Leaves – 2 sprigs

Salt – as required

Oil

Method

Heat Oil in a pan and saute onions, green chillies, ginger and garlic and a few curry leaves. Add turmeric powder, chilly powder, coriander powder and pepper powder. Fry until you get a nice aroma. Now add tomatoes and mix well until tomatoes are cooked. Add the marinated chicken to the mixture and mix well. Cover the pan and cook the chicken for 15-20 minutes. Spread the crushed pepper and mix well. Serve hot with rice or roti.

Honeycomb Cake

Ingredients

All purpose flour/plain flour/maida – 400g

Sugar – 400g

Water – 250ml

Butter – 150g

Eggs – 6

Condensed Milk - 250g

Water – 200ml

Baking soda – 1 tea spoon

 Method

Step 1

Heat the sugar in a pan until it turns dark golden brown. (It means we are caramelizing the sugar). Please do not add water when you caramelize. It will take a while for this process, please wait patiently. Keep stirring until you get caramel liquid. Now slowly add water to the caramel. Stir continuously. Remove from the heat. Add butter and set aside to cool.

Step 2

Beat the eggs in a bowl and add condensed milk to it. Now sieve the flour and baking soda to the egg and condensed milk mixture. Mix well. Add the caramel butter sauce to it and mix well.

Step 3

Pre heat the oven to 150°C. Butter a baking pan and dust with flour. Pour the mixture to the pan and bake for 1 hour. The yummy honeycomb cake is ready.