Stuffed Bell Peppers

Ingredients

Bell Peppers – 4 nos (tops cut and seeds removed)

Minced beef/mutton – 500 gm

Rice – ½ cup, cooked

Onion – 1 big

Garlic – 4 nos, chopped

Salt – as required

Black Pepper Powder – 1 teaspoon

Chilly flakes – ½ teaspoon

Olive Oil – 2 table spoons

Tomato Sauce – 2 table spoons

Tomato Paste – 2 table spoons

Philadelphia Cream Cheese – 3 table spoons

Mozzarella Cheese – grated, for topping

Water

METHOD

Preheat the oven to 220°C.

Boil some water with salt in a large pot and add in the bell peppers.

Cook until the peppers are tender. Take out carefully and keep the bell peppers aside.

Add olive oil in a pan and saute garlic and onions. Now add the minced meat. Add salt and pepper powder. Now add in the tomato paste and tomato sauce. Cover and cook for 5 minutes. Sprinkle chilly flakes to it and combine well. Add in the cooked rice and mix well. Add the cream cheese and off the fire. Stuff the bell peppers with this mixture and place in the baking tray. Bake it in the oven for 15 minutes.Take out the baking tray and top up the peppers with grated mozzarella cheese and bake for 10 more minutes.

Pineapple Pachadi / Onam Special

INGREDIENTS

Pineapple – 10 cubed pieces.

Black Grapes – 10 nos (Seedless)

Turmeric powder – ½ teaspoon

Water – 1 glass or as required to cook pineapple

Grated Coconut – ½ cup

Yogurt – ½ cup

Green Chillies – 3 nos

Cumin seeds – ½ teaspoon

Salt – as required

For seasoning

Oil – 1 tablespoon

Ghee – 1 teaspoon

Mustard seeds – ½ teaspoon

Dry Chilly – 3nos

Curry leaves – 1 sprig

METHOD

1.     Grind coconut, cumin seeds and green chillies with yogurt.

2.     Cook pineapple with turmeric powder in 1 glass of water.

3.     Add the ground mixture to the cooked pineapple.

4.     Add salt and cook in low flame for 5 minutes.

5.     Add in the grapes and mix well.

6.     Fry the seasoning ingredients and remove from the fire.

Notes

You can add sugar or jaggery if pineapple is not sweet enough.

Adding ghee will bring more taste to the curry.

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.