Rippled Chocolate Milkshak

Ingredients
1 litre chilled unboiled pastuerised milk
3 tbsp. sugar
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolate sauce (refer sauces for icecreams & cakes)
5 scoops vanilla icecream
5 chocolate spiral sticks for topping (optional)
1 tbsp. chocolate curls for topping

Method
1. Mix cocoa, sugar and water. Heat while stirring till all sugar dissolves. A smooth batter should form.
2. Chill milk till icy cold. Pour milk into a beating bowl. Add cocoa batter, electrically beat to whip till frothy.

To proceed before serving:
3. Fill each chilled glass 1/3. Pour a tsp. of sauce along rim at surface of milk in glass. Pour another 1/3 with milk.
4. Top with a scoop of icecream. Pour some more chocolate sauce along rim and top.
Garnish with chocolate curls.
5. Push in a chocolate spiral in inclined position. Serve immediately with long handled spoons.

Spicy Chicken Kababs

Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying

Method
1. Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
2. Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).
3. Pat dry the fried chicken pieces with paper towels to remove excess oil.
4. Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot.

An excellent starter/appetizer and a good side dish with biryanis/other rice dishes

Capsicum - Cauliflower Bhaji

Ingredients
1 medium sized cauliflower
2 large/3 medium sized capsicums
2 medium sized onions
2 medium sized tomatoes
2 tbsp everest pav bhaji masala
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp jeera powder
1/4 tsp dhania powder
1/4 tsp amchur powder (dry mango powder)
salt to taste
3 tbsp oil

Method
1. Cut the onions and tomatoes finely. Cut the capsicums into strips (length-wise).
2. Separate the florets of the cauliflower and cut them longitudinally
3. In a flat-bottomed vessel, heat some oil.Add the onoins and saute them till light bron. Add the Tomatoes and contiue to cook till a fine paste forms (hint : add some salt while cooking the Onions and tomatoes, will speeden up the process)
4. Now add the capsicum and cauliflower florets.Add all the masalas and cook on a medium flame till the vegetables are cooked. ( Do not add any water).

Eggless Apple Cake

Ingredients
2 cups maida (all purpose flour)
2 peeled & grated apples
2 tsp baking powder
2 tsp cooking soda
1/2 cup butter
1 cup fine sugar
6 tsp milk / milkmaid
a pinch of salt
1/2 tsp rose essence/colour
2 tsp kismis (manuka)

Method
1. Mix & Sieve maida,baking powder & cooking soda 2 times.
2. Beat Butter & Sugar for 5 mins.
3. Add grated apples, manuka & rose colour to it, beat again for 2-3 mins.
4. Then add Maida,Baking powder,cooking soda to it & beat another 2-3 mins.
5. Grease a baking dish with ghee & sprinkle little maida.
6. Pour the batter in a baking dish & allow it to bake for about 40 -45 min at 350 F.
7. Let it get cool & then Serve.

Brinjal Paneer Hot Dogs

Ingredients

6 long firm healthy brinjals
1/2 cup paneer grated
1/2 cup processed cheese grated
1 potato
1 capsicum 1 tomato
1/4 tsp. ground pepper
1/4 tsp. chilli powder
salt to taste
1 tsp. butter

Method
1. Parboil potatoes, slit them into very thin slices, keep aside. Cut capsicum and
tomatoes into very thin slices, keep aside.
2. Slit brinjals in half lengthwise. Remove stems. Sprinkle them with salt and pepper.
3. Apply a little butter to your palms. Rub gently with hand to coat all over with
butter,salt and pepper. Keep aside for 5-7 minutes.

For Pouring Sauce:
Mix all ingredients in a heavy deep pan. Cook, stirring continuously, till a thick
creamy sauce is obtained. Keep aside.

To Proceed:
Place one slice of brinjal. Arrange slices of tomato, capsicum, potato over it.
Sprinkle salt, chilli powder and a little cheese. Repeat for all brinjals.
Tie each with some twine, arrange in an ovenproof shallow dish. Bake in hot
oven (250oC) for 5 minutes or till tender. Carefully remove strings.
Pour sauce over brinjals, saving some for garnishing. Sprinkle remaining
cheese all over.
Bake again in hot oven at same temperature till cheese has melted.

Dahi Vada

Ingredients
urad dal - 1 cup
moong dal - 2 tablespoon
curd/yogurt - 3 cups
jeera - 2 tablespoon
dry red chillies- 2 - 3
coriander leaves- a small bunch
sugar - 1/4 teaspoon
salt to taste
oil for frying.

Method
1. Soak both the dals overnight or 6-8 hours, grind it to smooth paste.
2. Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
3. Fry jeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
4. Now fry the vadas in oil, and as soon as you take it out put the vadas in warm water for 5- 10 second, after that take the vadas out and squeeze any excess water with hand and put it in the curd.
5. Finally, you can garnish your dahi vada with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.

Brown and White Triangulars

Ingredients
6 slices brown bread
6 slices white bread
3 potatoes boiled, peeled and mashed
3-4 green chillies
4-5 pods garlic
1 piece ginger
1/2 tsp turmeric
salt to taste
2 tbs cheese grated
1 tbsp finely chopped coriander
butter to apply

Method
1. Crush together chillies and garlic.
2. Mix all ingredients except bread and butter.
3. Cut bread -- any uneven side of bread, so that one brown slices matches one white slices.
4. Apply butter on inner side of each slice.
5. Place some potato mixture on white slice.
6. Cover with brown slice.
7. Press into a preheated sandwich toaster.
8. Toast very light. Serve hot with ketchup.

Bhindi Gajar Masala

Ingredients
(15 - 20) ladiesfinger (bhindi)
3 carrots (gajar)
onions
green chillies
ginger
black pepper
dry red pepper, dhania seeds, sesame, cumin
curry leaves, tamarind paste, salt, soya bean oil, butter, oil

Method
1. Cut the ladiesfinger into small pieces and saute it in about 2 tablespoon of soya bean oil adding salt and black pepper to taste.
2. Saute till the ladiesfingers are not sticky and keep it aside.
3. Roast and grind with soya bean oil to smooth and thick paste with: 2 tablespoon of dhania
seeds, 2 tablespoon of sesame seeds, 1 tsp of cumin, 2 tsp of salt, 5 dry red pepper.
4. Wet grind to a paste: Two large onions, cut two 1" fresh ginger pieces.
5. Cut 3 Carrots length wise and apply the masala paste got in step 2. Then saute it in about
2 tablespoon of butter adding salt to taste.
6. In a non stick kadai, add 4-5 tablespoons of oil and pour the wet onion paste got in step 3,
4 length wise slit green chillies and saute it until the chillies get a yellow hue.
7. Add 1/2 tsp of tamarind paste and 1/2 cup water and continue heating.
8. When this starts boiling, add the carrots sauted in butter and the bhindi (ladiesfinger) and
more salt to taste.
9. Garnish it with curry leaves.

Coating Batter For Dipped Bhajias

Ingredients
1 cup gramflour
1 tbsp. rice flour
3/4 tsp. salt
few ajwain seeds
pinch of asafoetida
1/2 tsp. cumin powder
2-3 pinches baking soda
2 tsp. hot oil (after batter has be prepared).

Method
1. Mix together all the ingredients
2. Make a batter which will coat the back of a spoon thickly, when dipped.
3. One may add ground garlic, ginger, chillies, as desired.
4. Dip chunks of paneer, or sliced capsicums, cucumbers, potato, onions, zuchinni, whole hot green chillies, boiled whole babycorns, etc.

Grilled Tomato Pickups

Ingredients
3 tomatoes
2 capsicums
2 onions
200 gms. paneer
1 green chilli, finely chopped
1 garlic crushed
1 tsp. olive oil
1 tsp. assorted dried herbs, crushed (basil, thyme, rosemary, mint, etc)
1 tsp. lemon juice
1 tsp. sugar ground
1/2 tsp. soya sauce
salt to taste
1/2 cup grated cheese

Method
1. Slit each tomato carefully, making a vertical incision. Scoop out inside seeds and pulp, mash it well, keep aside. Keep aside shell carefully.
2. Put olive oil, lemon juice, soya sauce, sugar,salt in a bottle with fitting lid.
3. Add herbs, garlic, chilli, tomato seeds and pulp, 2 tbsp water, close lid, shake well.
4. Keep marinade aside till required. Chop capsicum, tomato shell, onions and paneer into similar sized chunks.
5. Put each in a separate bowl, add one fourth of prepared marinade.
6. Gently coat pieces with marinade by tossing or with hand. Allow to marinate for about 30 minutes.
7. Grill each of the marinated ingredients for 2-3 minutes under a hot grill. Toss together in a
large bowl, sprinkle grated cheese.
8. Grill again for 2-3 minutes till cheese melts. Serve as hot pickups.

Chicken Rasam

Ingredients
1 small chicken (fry a little in the open fire take out only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice salt as per taste
grind into paste:
1 cup onion, chopped
1 tsp dhania 2 garlic flakes
1/2" ginger
2 cloves
2 cardamoms
1/2 tsp aniseed
1/2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder


Method
Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot

Lime Pickle

Ingredients
big size ripe lemon - 12 nos
salt - 2 tsp
chopped ginger - 1/2 tsp
gingelly oil - 2 tsp
mustard - 1/4 tsp
garlic flakes - 1 tsp
green chillies - 18 nos (split the end)
fenugreek - 1/4 tsp
water - 1/2 cup
vinegar - 2 tsp
sugar - 1 tsp

Method
1. Steam the lemon. When it is half cooked, wipe out the water from it.
2. Heat some gingelly oil and saute the lemon in a low flame and allow to cool.
3. Wipe out the excess oil from the lemon.
4. Cut each lemon into 8 pieces. Mix well with 1/4 cup of salt and keep aside.
5. Season mustard and fenugreek in 2 tsp of gingelly oil.
6. Saute the 4th ingredients and add water, vinegar and sugar into it.
7. When it boils, remove from fire and add the lemon pieces.
8. Mix well. Pickle is ready.

Quick Mango Pickle

Ingredients
mango 1 (big)
red chilli powder 1 tsp
turmeric powder 1/4 tsp
asafoetida 1/4 tsp
vinegar 1/2 tsp
mustard seeds 1 tsp
whole red chillies 1-2
fenugreek 1/2 tsp
cumin seeds 1/2 tsp
salt to taste
oil 1 tsp
curry leaves few

Method
1. Clean & cut the mangoes into small cubes.
2. Add red chilli powder, turmeric powder, asafoetida, vinegar & salt.
3. Mix all these together. Heat oil in kadai.
4. Add cumin seeds, fenugreek, red chillies, curry leaves & mustard seeds.
5. Allow it to splutter. Once done, add it to the mangoes.
6. Check salt & spice & serve.

Semia Payasam

Ingredients
semia (vermicelli) 100 gm
milk 2 cup
butter 2 tbsp
sugar 6 tbsp
cashew 2 tbsp
raisin 2 tbsp

Method
1. Break semia into 1 inch pieces.
2. Heat butter in a pan and fry cashew and raisin separately till golden brown.
3. Keep aside. To the same pan with butter, add Semia and fry over medium heat till golden brown about 3-5 minutes.
4. Add milk and raise the heat and bring to a boil.
5. Reduce the heat and cook over low - medium heat, till semia is done and milk is thickened, about 30 minutes.
6. Add Sugar and mix well. Add cashew and raisin.
7. Switch of the stove and let the payasam be there for about 30 minutes.
8.Serve hot or refrigerate and serve.

Pal Payasam

Ingredients
milk 2 cup
water 2 cup
rice 2 tbsp
sugar 6 tbsp

Method
Add milk and water to a thick bottom pan.

Bring to boil add rice and reduce the heat to low medium and cook, stirring frequently, till milk is reduced by half and rice is done, about 1-1 ½ hours.

Add sugar and mix well and remove from flame.

Serve warm.

Parippu Pradhaman

Ingredients
moong dal 1/4 cup
coconut 1/2
jaggery 1/2 lb
ghee 2 tbsp

Method

Cook dal with 3/4 cups of water, let it cool and mash well. Make syrup of jaggery, by boiling it with 3/4 cup of water. Slice 2-3 thin long pieces from coconut keep aside. Grate the rest of coconut. Take the milk by squeezing well (first extraction of milk), keep aside. Grind the remaining coconut in a mixer for 10-20 seconds. Mix well with 1 cup of water and take the second extraction of milk. Similarly take third extraction of milk. In flat, thick-bottomed pan heat 1 tbsp ghee and add mashed dal. Mix well and fry for a while till ghee separates.


Add jaggery to pan, mix well and keep stirring till it comes to a boil. Add the third extraction of milk, keep on stirring. Bring to a boil then reduce the heat to low medium and cook continuously stirring till coconut milk reduces by half. Now add second extraction of milk and repeat the same process. Add first extraction of milk. If required add little sugar. And switch off the stove and let it remain there for 30 minutes. Mean while cut the coconut strips into small pieces. Heat remaining ghee in a pan and fry the coconut pieces till brown. Pour over the hot pradaman. Serve hot or refrigerate and serve.