Mango Milk Shake

Ingredients:
Mango (Alphonso) cubed: 3 nos
Cold Milk: 1/2 ltr
Milk powder: 3-4 tbsp
Cold water: 1 cup
Sugar: 3-4 tbsp
Cashew nut: 3-4 nos
Cherry: for garnishing

Method:
Add Mango, cold milk, milk powder, sugar, cold water, cashew nut in a blender. Blend until smooth. Garnish with cherry. Serve chilled. njoyyyyy

Kuttanadan Style Tharavu (Duck) curry

Ingredients:
Duck: 1 kg
Onion chopped: 3 medium
Ginger: 1 1/2 tbsp
Garlic: 1 tbsp
Green Chilly: 6 - 7 nos
Tomato Sliced: 1 small
Thick Coconut milk: 1 cup
Thin coconut milk: 11/2 cup
Coriander powder: 2 tbsp
Pepper powder: 1 1/2 tbsp
Garam masala: 2 tsp
Salt: to taste
Oil: 2 tbsp
Vinegar: 1 tbsp
Curry leaves: 2 springs
Potato: cut into round shape

Method:
Clean and cut the duck, drain and keep aside. Pour oil to a manchatti/pan, add ginger,garlic, saute for 2-3 minutes then add onion, green chillies, curry leaves and salt, saute until the onions turns soft. Add coriander powder, pepper powder and garam masala, saute until the raw smell goes. Add the duck pieces, saute well. Cover and cook for 5-10 minutes. Pour thin coconut milk, cover and cook for 15-20 minutes or till the duck pieces turns soft. Add tomato to the curry. Pour thick coconut milk, stir well. Cook for another 2-3 minutes in low flame. Add vinegar to the curry. Remove from fire. Fry potato till crisp and add to the curry when the time of serving. Serve hot with palappom, puttu or idiyappom

Tender Coconut Pudding

Ingredients:

Milk: 1/2 ltr

Condensed milk: 1 tin

Tender Coconut water: 1 cup

Tender coconut pulp: 1 1/2 cup

Gelatin powder: 2 1/2 tbsp

Sugar: 1-2 tbsp

Water: 3 tbsp

Cherry: For decoration

Method:

Soak gelatin in water. Blend  tender coconut pulp and coconut water in a blender, add sugar, keep aside. Combine milk with condensed milk, boil well. Remove from fire and allow the milk to cool. Pour coconut mixture and soaked gelatin to the milk and mix well. Transfer the milk mixture again to stove, keep the flame low. Stir continously for 5-10 minutes, do not allow to boil. Remove from fire. When its cool, Keep the milk mixture in the fridge for 2-3 hrs or till set. Enjoyyyyyy.....

Carrot & Apple Soup

Ingredients:
Carrot: 1 1/2 cup
Apple: 1/2 cup
Garlic: 1 no
Onion: 1/2 cup
Butter: 1 tbsp
Pepper powder: 1/2 tbsp
Salt: to taste
Vegetable broth: 2 cup
Lemon juice: 1/2 tbsp
Spring onion: 1 tbsp

Method:
Add butter in a pan, add garlic fry till golden color. Add onion, saute well till it turns soft, then add carrot and apple saute for few minutes. Add vegetable broth and cook well till the carrot and apple turns soft. Allow it to cool, grind to a fine paste. Transfer to a serving bowl. Add pepper powder, salt and lime juice. Add spring onion. Serve hot with bread sticks...

Sausage Rolls

Ingredients:
Al purpose flour: 2 1/2 cup
Yeast: 1/2 tbsp
Sugar: 1 tbsp
Salt: to taste
Sausage: 10 nos
Olive oil: 1 tbsp
Beaten egg white: 1 no
Milk: 1/2-3/4 cup
Seasme seed: for topping

Method:
Combine al purpose flour, yeast, salt and sugar. Pour milk to the flour and knead well till the dough turns soft. Add the olive oil and knead again for five minutes. Cover the dough with wet cloth or kling wrap and allow to ferment for 2 hours. Knead and divide the dough into 08-10 rounds. Roll each dough into thinner and longer strips with your hands. Wrap the dough over the sausage. Simply press the two ends. Preheat the oven to 180 degree c. Place all the rolls on a greased baking tray. Brush egg white on each rolls and sprinkle seasme seed on top. Bake for 10-12 minutes or till golden brown. Serve hot.