SOAN PAPADI

INGREDIENTS

Purpose flour         - 1 1/4 cup

Besan flour            - 1 1/4 cup

Ghee                       - 1 1/4 cup

Milk                        - 2 cup

Sugar                      - 2 1/2 cup

Water                      - 1 1/2 cup

Cardamom powder - 1/2 tsp

Badam                     - 10 nos

Dried melon seed   - 2 tsp

DIRECTIONS

1.  In a pan, fry besan flour by adding ghee.

2.  Make a sugar syrup in a pan, by adding water and sugar.

3.  Mix the besan flour in the sugar syrup. Stir well.

4.  Add milk to the solution.

5.  Add cardamom powder, sliced badam and dried melon seed.

6.  Cut the mixture in to square pieces when cool.

7.  Garnish it with badam.  

APPLE PUDDING

INGREDIENTS

Apple pieces     - 2 cup

Purpose flour   - 2 1/2 cup

Butter                - 2 cup

Egg                     - 8 

Baking powder - 100 gm

Milk                    - 2 cup
Golden syrup    - 3 tsp    

Sugar to taste

DIRECTIONS

1.  Mix egg, butter,purpose flour, sugar, beat well.

2.  Add some milk and baking powder to the above solution, stir well, repeat the process 

      until mix the remaining baking powder and milk.

3.  Chopped the apple pieces in to very small parts.

4.  In a pan, add the chopped apple, sugar and add (2), allow to boil.

5.  Boil, when it becomes a paste like consistency, add syrup.

6.  Allow to cool completely.

7.  After that, freeze the pudding in a freezer and serve it.

MANGO LASSI

INGREDIENTS

Mango                       - 1 cup

Curd                          - 1/2 cup

Cardamom powder - 1/4 tsp

Sugar to taste

Ice cubes

DIRECTIONS

1.  Take the mango in a blender and blend well.

2.  Blend curd and sugar , mix it in to the mango.

3.  After stir well, add cardamom powder and ice cubes.

4.  Serve it in a serving bowl.

BEETROOT SOUP

INGREDIENTS

Beetroot          - 2

Carrot              - 1

Capsicum         - 1

Onion              - 1

Pepper powder- 1 tsp

Salt to taste

DIRECTIONS

1.  Chop beetroot and carrot in to very small pieces.

2.  Cut capsicum and onion in to small pieces.

3.  Boil these 4 items in to four cup water.

4.  Cook very well when it becomes soft.

5.  Add salt and pepper powder.

6.  Serve it with bread.

CAULIFLOWER MASALA

INGREDIENTS

Cauliflower ( finely 

cleaned pieces)         - 1 cup

Carrot (chopped)      - 1 cup

Beans                        - 1 cup

Onion & tomato        - 1 cup

(chopped) 

Potato (chopped)       - 1 cup 

Ginger                       - 1 piece

Green chilli               - 6 nos

( long sliced) 

Coriander powder     - 4 tsp

Red chilli powder     - 1 tsp

Coconut milk            - 2 cup

Oil                             - 3 tsp

Mustard                     - 1 tsp

curry leaves               - few 

Coriander leaves       - few

Salt

DIRECTIONS

1.  Cook the vegetables(cauliflower, carrot, beans, tomato and potato) with salt and water.

2.  Add chilli powder, coriander powder and coconut milk to the vegetable, allow to set the veg

     so that the veg absorb the masala.

3.  In a pan, add oil, add onion, ginger and green chilli, fry them.

4.  Again, in a pan, add oil, mustard, curry leaves, fry the cooked vegetables( not deep fry).

5.  Mix the paste (3) to the vegetable.

6.  Add salt and coriander leaves to taste.

        

ORANGE PEEL PICKLE

INGREDIENTS

Orange peel (chopped)- 1 cup

Green chilli                    - 2 tsp

Turmeric powder         - 1 tsp

Red chilli powder         - 1 tsp

Oil                                    - 2 tsp

Red chilli                        - 2 nos

Mustard                          - 1 tsp

Tamarind pulp              - 2 tsp

Asafoetida powder        - 1/2 tsp

Salt to taste

DIRECTIONS

1.  In a pan, pour some oil, add mustard and red chilli, allow to fry.

2.  Add orange peel and green chilli, cook well.

3.  Add tamarind pulp, turmeric powder, red chilli powder, asafoetida powder.

4.  Mix the solution , add salt to taste.

BANANA JAM

INGREDIENTS

Banana piece     - 2 cup

Sugar                  - 1 cup

Lemon juice      - 1/2 cup

Vanilla essence - few

Yellow colour    - few

Water                 - 1 cup

DIRECTIONS

1.  Make the banana as a paste in consistency by cooking it with water.

2.  Add sugar to this paste, boil the solution.

3.  Allow to cool, add lemon juice, vanilla essence and yellow colour.

AVAL SWEET MIXTURE

INGREDIENTS

Aval                                - 1/2 kg

Potato (chopped)             -1 cup

Peanut                             - 1/2 cup

Roasted gram                  - 1/2 cup

Sugar                               - 1 cup

Coconut (chopped)          - 1/2 cup

Oil                                   - 3 tsp

Badam                             - 10 nos

DIRECTIONS

1.  In a pan add oil, peanut, roasted gram and potato.

2.  Add aval and cook well.

3.  Add sugar.

4.  Garnish with badam.

CHICKEN ROLL

Ingredients for filling

Chicken (boneless)   - 1 cup

Coconut oil                - 2 cup

Chilli powder             - 2 tsp

Carrot (chopped)       - 1/2 cup

Cabbage (chopped)   -1/2 cup

Onion (chopped)        - 1/2 cup

Ginger garlic paste     - 1 tsp

Pepper powder           - 1 tsp

Coriander leaves         - few

Salt

To make pancakes

Purpose flour - 1 cup

Water             - 11/2 cup

salt

For coating

Bread crumbs- required

Egg white       - 4

Directions

1.  Cook chicken pieces by adding chilli powder and salt with water. Drain

     the water from cooked chicken

2.  Shred chicken in to long pieces.

3.  In a pan, add oil, saute chopped onion, chilli powder, carrot, cabbage,

     ginger garlic paste and pepper powder.

4. When the vegetables cooked, add chicken pieces

5.  Adjust salt and add coriander leaves.

To make pancakes

1.  Mix purpose flour with salt and water, the solution will be thin.

2.  In a non stick pan, pour the solution and spread to form circle, cook

     both the sides.

Making chicken roll

1.  Fill the chicken- veg inside the pancake

2.  Roll the pancake

3.  Dip the batter to the egg white

4.  Dip then in bread crumbs.

5.  In a pan, heat oil and fry the roll deeply.

PICKLE COCONUT CURRY

Ingredients

Mango / lemon pickle - 5 tsp

Coconut milk              - 1 cup

Coconut oil                 - 2 tsp

Mustard                      - 1 tsp

Shallot                        - 2 nos

Red chillies                 - 2 nos

Curry leaves               - few

Salt ( reqd)

Directions

1.  In a pan, pour coconut oil, then add mustard, shallots, red chillies and curry leaves.   

2.  Add pickle and allow to boil.

3.  Add coconut milk, stir well.

4.  Add only few salt as required.

CHINESE CHILLI CHICKEN

Ingredients

Chicken              - 1 kg

Chilli sauce         - 1 tsp

Oil                       - 1 cup

Tomato sauce     - 1 tsp

Soy sauce           - 1 tsp

Vinegar               -  1 tsp

Sugar                  - 1 tsp

Garlic (chopped) - 2 tsp

Green chilli          - 2 tsp

Capsicum            - 4

Salt to taste

Directions

1,  Mix chilli sauce, soy sauce, tomato sauce and vinegarr with adequate 

      salt.

2.  In a pan, add some oil and sugar, when the sugar became golden colour

     add garlic and green chilli.

3.  Add the chicken piece , give high flame.

4.  Mix solution (1) to the chicken.

5.  Cooked it for 15 min.

6.  Add capsicum and vinegar.

7.  Spread coriander leaves

VEGETABLE OMELETTE

Ingredients

Rice flour                  - 3 tsp

Purpose flour            - 3 tsp

Besan flour               - 3/4 cup

Onion (chopped)       - 1 cup

Cabbage (chopped)  - 1 cup

Beans (chopped)      - 1 cup

Carrot (chopped)       -1 cup

Capsicum (chopped) -1/4 cup

Butter                        - 1 tsp

Green chilli                - 1 tsp

Ginger                       - 1 tsp

Turmeric powder       - 1 tsp

Baking powder          - 1 pinch

Coriander leaves       - few

Curry leaves              - few

Directions

1.  Mix besan flour, rice flour and purpose flour with water , beat it very well.

2.  Cook the vegetables ( carrot, beans, green chilli), sort it with butter.

3.  Mix the solution (1) and (2).

4.  Add the remaining above ingredients to the solution.

5.  In a non-stick pan, pour the solution.

6. Add coriander leaves.

7. Cooked both the sides.

CARROT CAKE

Ingredients

Grated carrot            -1 cup

Purpose flour            -2 cup

Baking soda powder-2 tsp

masala powder        -1 tsp

Oil                            -1 1/2 cup

Granulated sugar     -1 cup

Egg                          -3 nos

Vanila                      -2 tsp

Directions

1.  Mix granulated sugar and oil.

2.  Add purpose flour, baking soda powder, masala powder,

3.  Beat the yellow part of the egg to the above solution.

4.  Mix the solution (1) and (2).

5.  Add grated carrot to the mixed solution.

6.  Add white portion of the egg and vanila , stir well.

7.  Bake it for 45 min.

8.  Serve carrot cake after baking.

EGG NOODLES

Ingredients

Noodles                       -100 gm

Egg                              -4 nos

Ghee                            -2 tsp

Oil                                -2 tsp

Mustard                       -1/2 tsp

Carrot (chopped)         -1/2 cup

Onion (chopped)         -1/2 cup

Capsicum(chopped)    -1/2 cup

Red chilli powder         -1/2 tsp

Pepper powder            -1/2 tsp

Green chilli                  -1 tsp

curry leaves                 -few

Coriander leaves         -few

Salt to taste

Directions

1.  Boil water, add the noodles to cook.

2.  Drain the water completely from the noodles, add ghee to the noodles.

3.  In a pan, add oil, mustard,curry leaves,chopped onion, carrot, and 

     capsicum.

4.  When the vegetables became cooked add red chilli powder, pepper      

     powder, coriander leaves and salt to taste.

5.  Add egg to the above solution.

6.  After the solution cooked well, add cooked noodles and green chilli and 

     mix well.

7.  Serve it by using coriander leaves.

PINEAPPLE PAYASAM

Ingredients

Sliced pineapple      -10-15 piece

Coconut milk            - 2 cup

Sugar                       -1/2 cup

Condensed milk       -1/2 cup

Ghee                        -3 tsp

Cashew nut              -10 nos

Cardamom powder  -1/4 tsp

Directions

1.  Cook pineapple with 1 cup of water.

2.  When cool, grind the cooked pineapple with 3 tsp sugar.

3.  In a pan, add ghee, pineapple paste and saute for 5 min.

4.  Add coconut milk, sugar and condensed milk allow to boil.

5.  Garnish with cashew nut and cardamom powder.

ORANGE MILK SHAKE

Ingredients

Orange juice     - 1 cup

Milk (boiled)      -1 cup

Sugar                -1/2 cup

Badam              - 5 nos

Ice cubes          - as reqd

Directions

1.  Mix the orange juice and milk in a juicer grinder.

2.  Add sugar and sliced badam, blend the solution.

3.  Serve it to a bowl by adding ice cubes.

Potato kurma with Urad Dal Fritters

Ingredients 

Potato                              - 2 medium

Onion                               -1 medium

Urad Dal Fritters - 2     

Chilli powder                    - 2 tsp

Turmeric powder             - 1/2 tsp

Coconut oil                      - 2 tsp

Coconut milk                   - 1 cup

Cashew paste                 - 3 tsp

Mustard                           - 1/4 tsp

Curry leaves                    - few

Salt to taste

Directions

1.   Cook potato and onion.

2.   In a pan, pour coconut oil, mustard and curry leaves.  When hot add the cooked potato and onion.

3.   Add chilli powder, turmeric powder, cashew paste and boil for 2 min.

4.   Add coconut milk and let it bubble, and salt.

5.   Piece the Urad Dal Fritters and add.  Give a good stir.

6.   Garnish with curry leaves.