Badam (Almond) Icecream

Ingredients:

Milk 4 cups
Cream 1/2 cup
Sugar 1 cup (powdered)
Icecream steplizer 1 tsp
Badam 15
Badam essence 1 tsp
Yellow food colour 1 tsp

Method:

* Soak badam in water for one hour.
Peel off the skin and grind into a nice paste.Keep aside.
* Take a kadai.Pour 4 cups of milk.Allow to boil till it becomes
two cups.
* Add powdered sugar,cream,icecream steplizer,badam essence and food colour.
Grind the entire mixture by using whipper in the mixie.
* Then add badam paste and grind for few minutes.
Keep it in the freezer.

Curd Biriyani

Ingredients:

Basmati rice 2 Cups
curd 2 cups
Onion 1
Mint few leaves

For seasoning:

Cardamom 1
Cloves 2
Bay leaf 1
Cinnammom 1 inch piece

Method:

* Soak rice in two cups of water for 40 minutes.
* Take a kadai.Heat oil and fry seasonings.
* Cut onion into small pieces and fry till brown.
* Add mint leaves
* Add curd and salt.
* Mix well.
* Mix the entire mixture with the soaked rice and keep it in the
Electric cooker.

Okra Buttermilk Charu

Ingredients:
Okra 10
Buttermilk 4 cups
Turmeric powder 1 tsp
Asafoetidas powder 1 tsp
Coriander leaves few
Oil and salt as required

Grind to paste:
Toor dhal 1 tblsp
raw rice 1 tblsp
green chilly 2
grated coconut 1/2 cup
cumin 1 tsp
ginger one inch size piece
(soak all the above items in water for ten minutes and grind it in a
mixie to a smooth paste)

Seasoning:
Mustard 1 tsp
Urad dhal 1 tsp
red chilly 2
curry leave few

Method:

1.Cut okra into one inch size pieces.
2.Take a vessel.Add buttermilk,salt,turmeric powder,asafoetida powder.
Mix well and keep aside.
3.Take a kadai and fry seasonings with oil.
Add okra and fry with oil until brown and crisp.
Add buttermilk mixture.
Add ground paste.
4.Stir well and allow to boil for few minutes.
Finally add cut coriander leaves.

Gulab Jamun

Ingredients:

Unsweetened Khoa 350 gm
Sugar 5 cups
Milk 8 cups
Maida flour 1/2 cup
Baking powder 1/4 tsp
Water 4 cups
Cardamom Powder 1 tsp
Ghee as required

Method:
1.Mix sugar,water and cardamom powder in a deep bottomed vessel
and cook until the syrup becomes thick.
2.Take a kadai.Boil milk.Add khoa.Stir constantly until khoa becomes
white and thick.
Mash the khoa in hsnd and add maida flour,baking powder and little water
and make soft smooth dough.
3.Make small balls of equal size.
4.Heat ghee in a khadai.Deep fry the balls over low heat until golden brown.
5.Put the balls in sugar syrup for 10 to 20 minutes.
Gulab Jamuns are ready.

Mango Soup

Ingredients:

Mango (fully riped) 2(peeled and cubed)
coconut milk 1 cup
Lime juice 2 tblsp
Grated ginger 2 tblsp
Sugar 1/4 cup
Mint leaves few
Salt as per taste

Method:
* Put mangoes,and half a cup coconut milk
in a blender and puree until smooth.
* Add remaining half a cup coconut milk,lime juice,grated ginger,sugar and
salt and process again.
Refrigerate it for one hour.
Garnish with mint leaves.

Strawberry Halwa

Ingredients:

Strawberry 15
Milk 1cup
Sugar 2 tblsp
Ghee 1 tblsp
Honey 1 tblsp

Method:
Grate strawberries in the grater.
Mix with milk in a deep bottomed vessel.
Heat on a low flame.
Stir well till the strawberries are dissolved.
Add sugar,ghee and honey.
Stir well and cook till it comes separately from the vessel

Plantain podimas

Ingredients:

Plantain 5
Grated ginger 2 tblsp
Grated coconut 2 tblsp
Turmeric powder 1 tsp
Salt and oil as required

Seasoning:
Mustard 1 tsp
urad dhal 1 tsp
Red chilli 2
curry leaves few

Method:
* Cut plantain into three pieces and keep it in the cooker with water and turmeric
powder.Allow three whistles.
Remove the skin and grate it.
* Take a kadai and fry seasonings with oil.
Add grated plantain,grated ginger,grated coconut and salt.
Mix well.
This can be used as a side dish for all rice items.

Broccoli soup

Ingredients:

Broccoli 2 cups (cut into florets)
Onion 1 (chopped)
Garlic 2 (minced)
Potato 1 (chopped)
Milk 1 cup
Water 2 cups
Pepper 1 tblsp (crushed)
Oil and salt as required

Method

* Heat oil in a kadai and fry onion till brown.
* Add broccoli,chopped potato and garlic.Fry till the vegetables are tender.Add salt.
* Add milk and water.
Bring to boil and simmer for 20 minutes.
* Blend in a mixie.
Serve hot with crushed pepper.

Cabbage and Bean sprout salad

Ingredients:

For salad:
Cabbage 2 cups (thinly sliced)
Bean sprouts 2 cups
Onion 1 (thinly sliced)
Pepper 2 tblsp (crushed)

For dressing:

Soy sauce 2 tblsp
Lemon juice 2 tblsp
Honey 1 tsp
Grated ginger 1 tsp

Method:
* Take two bowls.
Mix salad ingredients in one bowl and mix dressing
ingredients in another bowl.
* Pour the dressing mixture over salad and mix well.Set aside
for five minutes and serve.

Mushroom Fried Rice

Ingredients:

Basmati rice 2 cups
Mushroom 1 cup (thinly sliced)
Onion 1
Peas 1/2 cup
Ginger 1 tblsp (chopped)
Pepper 1 tsp (crushed)
Soy sauce 1 tblsp
Seasame oil 1 tblsp

Method:

* Soak rice in three cups of water for 40 minutes. Keep aside.
* Heat oil in a kadai and fry onion (cut into small pieces) till brown.
* Boil the mushroom separately till tender.
* Add the cooked mushroom with onion.
Add peas
Add sliced ginger
Add crushed pepper
Add soy sauce
Add salt
Add oil and stir well till the mixture becomes tender.
* Mix the rice( with water) with mushroom mixture and keep it in electric
cooker.
* Serve fried rice with tomato ketchup.

Karamani (black eyed bean) Pongal

Ingredients:

Raw rice 1 cup
Karamani 1/4 cup
Milk 3 cups
Ghee 3 tblsp
Cardamom powder 1 tsp
Jaggery 1 1/2 cup (grated)

Method:

* Take a kadai and fry karamani and rice separately without oil for few seconds
and keep aside.
* Pressure cook karamani with one cup water.Allow 3 whistles.
* Pressure cook rice with one cup milk and one cup water.Allow three whistles.
* Dissolve jaggery with little water.
* Take a deep bottomed vessel
Add cooked rice
Add cooked karamani
Add jaggery and the remaining milk.
* Allow to boil.Stir well until the mixture thickens.
* Add ghee and cardamom powder.

Moongdhal Payasam

Ingredients:

Moongdhal 1/2 cup
Milk 1/2 cup
Powdered jaggery 1/4 cup
grated coconut 1 tblsp
Broken cashewnut 1 tblsp
Cardamom powder 1 tsp

Method:
* Fry moongdhal in a deep saucepan without oil for few seconds.
* Pressure cook with one cup of water.Alow three whistles.
*Add jaggery,grated coconut,cardamom powder to the mashed dhal.
Cook for few minutes till the jaggery dissolves and the mixture thickens.
*Add milk, stir well and reduce the flame.
*Add broken cashewnuts and serve warm.

Kasi Halwa

Ingredients:

Pumpkin 1 cup (grated)
Sugar 1 cup
Ghee 2 tblsp
Green cardamom 4
Saffron a few strands
Orange food colour 1 tsp
Cashewnuts few (fried)

Method:
1.Grind cardamom with one tsp of sugar to a fine powder.Sieve and keep aside.
2.Mix saffron and food colour in one tblsp of milk.
3.Peel the skin of the pumpkin and grate it.
4.Take a kadai and fry pumpkin with little ghee.Cook it till it looses all its
moisture.
5.Add sugar and cook again.
When the halwa thickens add ghee and stir again.
6.Add cardamom powder,saffron,food colour and fried cashewnuts and stir well.

Cranberry Rice

Ingredients:

Basumati Rice 1 cup
Cranberry (dried) 1 cup
Onion 1
Peas 1/2 cup
Grated carrot 1/2 cup
Tamarind water 1/2 cup
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Ginger garlic paste 1/2 tsp
Chilli powder 1/2 tsp
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
----
Jaggery (powdered) 1 tsp
oil and salt as required
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For seasoning:
cardamom 1
cloves 1
bay leaf 1
cinnamom one inch piece
saunf 1 tsp

Method:
1.Soak rice in 1 1/2 cup water for 40 minutes.
2.Take a kadai.Heat oil and fry seasonings.
3.Cut onion into small pieces and fry till brown.
4.Add Cranberry and fry till it gets to a jelly consistency.
5.Add peas and grated carrot
Add Tamarind water and salt
Add ginger garlic paste,
chilli powder,coriander powder and cumin powder.
Add little water.
6.Mix all the items and saute well
Add powdered jaggery.
7.Mix the entire mixture with the soaked rice and keep it in the electric cooker.
(tamarind water and jaggery are added to reduce the tartness of cranberry)