Neimeen (king fish ) in cashew gravy

Ingredients:

Neimeen/King fish: 1 kg

Onion chopped: 3 cup

Ginger crushed: 2 tbsp

Garlic crushed: 2 tbsp

Green chily slitted: 7-8 nos

Tomato sauce: 3 tbsp

Soy sauce: 1 tbsp

Curry Leaves: 1 spring

Salt: to taste

Cashew nut paste: 1 cup

Red chilly powder: 3 tbsp

Coriander Powder: 2 tbsp

Turmeric powder: 1 tsp

Tomato sliced: 2 cup
Water: 2 cups + 1/4 cup

Method:

Soak cashew in water for 1/2 n hr and grind to a smooth paste. Heat oil in a pan or manchatti fry ginger, garlic and green chilly, add onion fry till the raw smell goes. Add red chilly powder, coriander powder and turmeric powder saute for 2-3 minutes, pour 2 cups water also add enough salt, allow the gravy to boil, add the fish pieces. Cover and cook for 5-10 minutes. Add tomato sauce, soy sauce and chopped tomato to the curry, rotate pan with your hands. Pour the grinded cashew paste and cook for another 2-3 minutes. add the curry leaves. Serve with bread or appam.

Chocolate Carrot Cake

Ingredients:

Plain flour: 3 cup

Grated Carrot: 2 1/2 cup 

Powdered Sugar: 2 1/4 cup

Egg: 3 nos

Salt: 1/4 tsp

Veg Oil: 1 cup

Baking powder: 3 tsp

Baking soda: 1/2 tsp 

Orange juice: 1/4 cup

Vanilla essence: 1/2 tsp

Coca powder: 1/4 cup

Water: 3-4 tbsp

Method:
Preheat the oven to 170 degree c. Boil water in a pan, remove from fire and add the coca powder and blend well. Sieve together flour, cocoa powder, baking powder, baking soda and salt together.

Beat the egg with a electric mixer until smooth and fluffy. Add vanilla essence, pour the oil. Add the sifted flour to the egg mixture. Add coca mix to this, beat well. Pour the orange juice. Add grated carrot, Mix well with a wooden spatula.


Grease a cake tin with little butter and then sprinkle some flour. Pour the batter in the greased cake tin.  Bake for about 35-40 minutes, Put a skewer inside the cake. If the skewer come out clean, means that cake is done.

Aloo Palak

Ingredients:

Potato boiled: 2 medium

Palak Leaves/Spinach: 1 bunch

Green chilly: 2 nos

Onion chopped: 1 big

Garlic crushed: 1/2 tbsp

Ginger crushed: 1/2 tbsp

Tomato chopped: 1 nos big

Chilly powder: 1 tbsp

Coriander powder: 1 tbsp

Cumin powder: 1 tsp

cumin seed: 2 tsp

Turmeric powder: 1/2 tsp

Methi leaves:1 tbsp

Method:

Cut potato into cubes. Boil spinach in a pan for 2 minutes and drain the water, grind to a paste in a blender. Heat oil in a pan, splutter cumin seeds add ginger and garlic, when it turns golden color add onion and saute untill soft. add tomato and saute until it turns translucent. Add chilli powder, cumin powder, coriander powder and turmeric powder, stir for 2-3 minutes. Add the grinded palak to this, mix well. Add potatoes, cover and cook for 5-10 minutes or till the gravy turns thick. add fenugreek leaves. Serve hot.

Almond Pudding

Ingredients
Milk: 500 ml + 3 tbsp

Condensed milk: 250 gm
China grass powder: 15 gm
Sugar: 1-2 tbsp
Almond essence: 1drop
Water: 3-4 tbsp
Almond  powder: 50 gm
Almond Flakes: 3 tbsp

Method:
Soak china grass in water. Pour 3 tbsp milk to the almond powder and mix well, keep aside. In a heavy bottom pan, Mix the milk, condensed milk,  and sugar, boil and remove from fire. Add soaked china grass to the milk also add the almond mixture to the boiled milk. Transfer the milk to the stove, stir continously till the china grass dissolves completely. Remove from fire, add almond essence to the milk. Pour the boiled milk mixture to a glass bowl and garnish with almond flakes. Keep it in the refrigerator for 1 hour or till set.

 

Apple Upside Down Cake

Ingredients:

Plain flour: 1 1/2 cup

Powdered Sugar: 1 1/4 cup + 1 tbsp to sprinkle

Vanilla Extract: 11/2 tsp

Eggs: 3 nos

Butter: 125 gm

Ground Cinnamon: 1 tsp

Milk: 1/2 cup

Baking powder: 2 tsp

Apple sliced: 2 nos

Method:

Preheat the oven to 170 degree c. In a bowl whisk together egg and vanilla extract for five minutes. Beat sugar and butter in another bowl and add to the egg.  Sift together flour, cinnamon and baking powder. Add the flour to the egg mixture. Pour milk, beat well with a wooden spoon or electric mixer till soft and no lumps of flour left.

Arrange the sliced apple on the bottom then sprinkle 1 tbsp sugar on the top of the apple. Pour the cake mix carefully into the baking tin.

Transfer to the oven and bake for 35 minutes until golden color. Cool the cake in the cake tin for 15 minutes and carefully invert to the wire rack. enjoyyyyy

Eggless Chocolate Cashew cookies

Ingredients:

Al-Purpose flour: 1 1/4 cup

Butter: 100 gm

Coca powder: 1/4 cup

Cornflour: 3 tbsp

Salt: 1/2 tsp

Orange juice: 3-4 tbsp

Baking powder: 1/2 tsp

powdered Sugar: 1 cup

Cashew nut chopped: 4 tbsp

Vanila essence: 1/4 tsp

Method:

Sift together flour, baking powder, coca powder, corn flour and salt, cut butter into cubes and add to the flour. Rub the butter into the flour with your fingers until it is like fine breadcrumbs. Stir in the sugar. Pour ornage juice and vanila essence. Mix well till it turns a smooth dough. Roll the dough into log shape and roll it in chopped cashews. Keep in fridge for half n hour. Cut into round pieces. Preheat the oven to 170 degree c and bake for 10 minutes..

Chena-Muthira koottu Curry

Ingredients:

Chena/ Yam: 1 3/4 cup

Horse gram: 1 cup

Grated coconut: 1 cup

Cumin seeds 2 tsp

Green chilly: 4 nos

Small onion: 5 nos

Mustard seeds: 1 tsp

Oil: 1-2 tbsp

Red chilly flakes: 2 nos

Fenugreek seeds: 1 tsp

Curry leaves: few

Method:

Soak horsegram for 2 hrs in water and cook yam and horse gram seperately. Grind together coconut, cumin seed, green chilly, small onion coarsely. Add this to the cooked horsegram. Add cooked yam to this. cover and cook for 5-10 minutes in low flame. Heat oil in another pan, splutter mustard seeds n fengreek seeds, fry  red chilly flakes, curry leaves and pour the seasoning over the curry.

Dry Fruit Cake

Ingredients:

Plain flour: 3 cup

light brown sugar: 2 1/4 cup

Egg: 5 nos

Salt: 1/4 tsp

Veg Oil: 11/4 cup

Baking powder: 3 tsp

Baking soda: 1/2 tsp 

Orange juice: 1/4 cup

Vanilla essence: 1/2 tsp

Pineapple essence: 1/4 tsp

Dates chopped:1/4 cup

Cashew nut chopped: 2 tbsp

Raisin: 3 tbsp 

Tutti frutti: 3 tbsp

Cherry: 3 tbsp

Spice powder

Cinnamon stick: 2 nos

Clove: 2 nos

Cardamom: 6 nos

Fennel seed: 1/2 tsp

Method

Grind all the spices together and keep aside. Sieve together flour, salt, baking powder and baking soda.  In a bowl, beat eggs with a electric beater, add vanilla essence and pineapple essence. When it turns smooth add sugar, beat well. Pour oil and mix. Add the flour and spice powders, pour orange juice. Beat with a wooden stick (do not over beat and always beat to one direction only) till the batter turns to a ribbon consistency.

Finally add tutti frutti, cherry, raisin, cashew and dates and mix well . Preheat the oven to 170 degree C. Grease the pan with oil and sprinkle with flour. Pour the mixture to the baking tray and bake for about 45-50 minutes. Insert a skewer into the center, if its come out clean, Remove from the oven and place on a wire rack for cooling.

Pasta in White Sauce

Ingredients:
Pasta: 400 gm
Garlic: 2 tbsp
Pepper powder: 1 tbsp
Chicken: 350 gm
Salt: to taste
Veg Oil: 1tbsp
Onion: 1 big
Mushroom: 50gm
Red chilli flakes: 2 nos
Rosemary: 1/2 tsp
Capsicum chopped: 1 big
Chicken broth: 1 cup
Water: 1 1/2 cup

For White Sauce:
Milk: 2 cup
Unsalted Butter: 25gm
Plain flour: 2 tbsp
Saltt: 1 tsp
Mozrella cheese: 50 gm

Method:
Cook pasta as per the instruction on the packet and keep aside. Cook chicken with water, 1 tsp pepper, and salt (cut the cooked chicken into small cubes and keep the chicken broth aside). Heat oil in a pan, fry capsicum turns soft and keep aside. add garlic fry for a minutes. Add red chilli flakes, add onion, saute until it turns soft.Add mushroom and pepper powder. Add chicken and stir well. Add cooked pasta n mix well. Pour the chicken broth. cover and cook for 5 minutes.

Heat butter in a pan, add flour, stir contiously to avoid lumps. Pour milk to this. Keep Stirring untill the sauce thickens. Add salt and mozrella cheese. Stir well until the cheese melted. Remove the pan from fire.

Pour this white sauce to the cooked pasta and mix well. add rosemary to this and serve hot

Almond Cake

Ingredients:
Plain flour:  1 1/2cups
Eggs: 4 nos
Powdered sugar: 1cup
Milk: 4 tbsp
Veg Oil: 3/4 cup
Vanilla essence: 1/2 tsp
Almond essence: 1/2 tsp
Baking powder: 2 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Almond sliced: 3/4 cup

Method
Sieve together flour, salt, baking powder and baking soda,  for 2-3 times. Beat eggs in a bowl till smooth. Add sugar and beat well. Pour oil , almond essence and vanila essence, mix well. Add the flour little by little, Add the milk and beat until the batter turns to a ribbon consistency. Add 1/2 cup almond slices to the batter and mix well with a wooden spoon. Preheat the oven to 170 degree C. Grease the pan with oil and sprinkle with flour. Pour the mixture to the baking tray.  t Add the balance almond slices to the top of the batter.  Transfer the batter to oven and bake for about 35-40 minutes. Insert a skewer into the center, if its come out clean, Remove from the oven and transfer to a wire rack.

Fruit Bread

Ingredients:

Plain flour: 2 cup

Salt: 1 tsp

Butter: 25 gm

Caster Sugar: 1 tbsp

Yeast: 3 tsp

Egg: 1 no

Milk: 1/4 cup + 1 tbsp

Dry mixed fruit: 1/2 cup

Mixed spice: 1 tsp

Cherries: 2 tbsp 

Method: 

Sift together flour, mixed spice, salt in a large bowl. cut the butter into cubes and add it to the bowl. rub all the items together with your fingertips until the mixture looks like breadcrumbs, add sugar and yeast. 

Beat egg with 1/4 cup milk and pour this to the flour. mix well with a wooden spoon. sprinkle some flour onto a clean surface, knead well with your hands for five minutes and  transfer to a greased  bowl.

Cover the bowl with plastic wrap. leave it in a warm place for one hour, until the dough has risen. Turn the dough out of the bowl and sprinkle the dried fruit over it. knead the fruit into the dough until it is mixed in.

Put the dough in the tin and cover tin with plastic wrap. put it in warm place for about 45 minutes to rise little more. pre-heat your oven to 180 degree c, brush the top of the dough with milk, bake the bread for 10-15 minutes or till done. push the skewer into the loaf. If it comes out clean, the loaf is cooked. Transfer the bread on a wire rack to cool. decorate with cherries.

Pineapple Dry Pachadi

Ingredients:
Pineapple : 1 medium
Banana chopped: 1/2 cup
salt: to taste
Red chilli powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Sugar: 100 gm
White Raisin: 50 gm
Mustard seeds crushed; 1/2 tsp
Oil: 2-3 tbsp
Curry leaves: 2 springs
Red chilli flakes: 4 nos
Coconut crushed: 1/4 of a coconut
Cashew nut: 25 gm
Water: 1/2 ltr

Method:
Combine chopped pineapple, banana, salt, red chilli powder and turmeric powder in a deep bottom pan, pour water to this. Cook well till it becomes dry, saute well with a spoon. Add sugar and cashew nut, stir continously. Remove from fire when it turns thick. Allow the mix to cool, add raisin, crushed mustard seeds and coconut to this. Splutter mustard seeds in another pan, add curry leaves, red chilli flakes. Pour the seasoning over the curry and mix well.

Recipe source: Ruchi mag

Cornflakes Hearts

Ingredients: 

Al-purpose flour: 11/2 cup

Cornflakes Coarsely crushed: 1/2 cup + 3 tbsp

Butter: 120gm

Salt:  1 tsp

Icing sugar: 3/4 cup

Cashew nut chopped: 2 tbsp

Heart shaped cutter

Method: 

Mix together flour, conrnflakes, cashew nut and salt. Cut butter into chunks and add to this. Rub the butter into the flour with your fingers until it is like fine breadcrumbs. Stir in the sugar. Add 1 tbsp water if needed. Mix the flour until get a smooth dough. Make the dough into a large ball. 

Sprinkle a clean surface with a little flour. Roll out the ball of dough until it is half inch thick. Cut hearts with cookie cutter. Roll the hearts in the rest of the grinded cornflakes. When it is fully covered put them in a baking tray. 

Pre-Heat the oven to 170 degree c. Bake the cookies for 12-15 minutes. Leave the cookies on the trays for about 10 minutes. Then, lift them onto a wire rack. Leave them to cool.

Bread-Coffee Pudding

Ingredients:

Bread: 5 pcs

Milk: 1/2 ltr

Coffee powder: 3 tbsp

Cocoa powder: 1 1/2 tbsp

Condensed milk: 1/2 tin

Water: 1/2 cup

Sugar: 1-2 tbsp 

Gelatin powder: 15 gm

Method:

Soak gelatin in 2-3 tbsp water. Boil 1/2 cup water in a pan, add coffee powder, remove from fire and keep aside. Remove the edges of the bread and cut into small pieces, grind  bread, sugar and coffee powder in a mixer, do not over grind. In a pudding dish, add the grinded bread mix in the bottom and press tightly with a wooden spoon and keep it in fridge for cooling. Combine milk and condensed milk, boil well, remove from fire and allow to cool. Pour the prepared coffee to the boiled milk and mix well. Add gelatin, transfer the milk again to stove, stir well in low flame till gelatin dissolve completely. Carefully pour the milk over the bread mix. Keep it in fridge for 1-2 hrs or till set

Custard Cake Pudding

Ingredients:

Custard Cake/pound cake: 6-7 Slices

Custard powder: 2 tbsp

Milk: 1/2 ltr

Condensed milk: 1 cup

Peach Chopped: 1 nos

Apple chopped: 1 nos

Orange chopped: 1 nos

Mango chopped: 1 nos

Sugar syrup: 1 cup

Cashew nut: 6-7 nos
Vanila essence: 1 tsp

Method:

Cut the cake into small pieces. Add chopped fruits to the sugar syrup and transfer to fridge. Mix milk and condensed milk, boil well, remove from fire. Mix custard with 2 tbsp milk and add this mixture to the boiled milk. pour vanila essence. Again transfer the milk to the stove, boil in low flame till the mixture turns thickens, allow the mixture to cool

In a glass dish arrange cake in the bottom. Add  fruits on the top of the cake along with sugar syrup. Then pour the custard over the fruits. Garnish with chopped nuts, transfer to fridge for cool. Serve chilled...