Chicken Cutlet

Ingredients:
Chicken: 500 gm
Potato: 2 medium
Onion: 2 big
Ginger chopped: 2 tbsp
Garlic chopped: 2 tbsp
Green chilli chopped: 6 nos

Garam masala: 2 tsp
Fennel seed powder: 1/2 tbsp
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Salt: to taste
Bread crumbs: 1 cup
Egg white: 2

Oil: For frying
Coriander leaves chopped: 1 tbsp

Method:
Pressure cook the potatoes till soft and peel the skin, mash them with a spoon.
Cook the chicken with little bit water, pepper powder and salt. Cook untill all the water evaporates.
Chop the chicken finely or mince in a food processor.
Heat oil in a pan, add green chilli, ginger, garlic and curry leaves saute for 2-3 minutes.
Add onion, fry till it become golden color.
Add garam masala, fennel seed powder, pepper powder and turmeric powder.
Add the chopped chicken pieces. saute for 2-3 minutes
Remove from fire, Allow the mixture to cool.
Add the mashed potatoes, mix well with your hands.
Divide this mixture into small balls and flatten it lightly with your hand or make any shapes you like.
Beat the egg white with a fork, add a pinch of salt and pepper powder. 
Dip them in egg white and roll them into bread crumbs.
Heat oil in a pan, Deep fry till golden color.
Serve hot with sauce or salad.

Chocolate Eclairs

Pastry Cream

Ingredients:
Butter: 15 gm
Egg Yolks: 4 nos
Vanilla Essence: 1 tsp
Sugar: 1/3 cup
Cornstarch: 1/3 cup (40 gm)
Milk: 2 cups

Method: 
Mix together egg and sugar till soft. Add cornstarch, mix with spatula.
Pour milk to another pan, allow to boil.
Pour about a third of the hot milk over the egg yolks mixture, mix well.
Pour the whole mixture over the milk. Bring to a boil, stir until thickens.
Add 2 tsp vanilla extract. Mix well. Allow to cool for 10 minutes.
Add 1 tbsp unsalted butter. Mix well.
Cover it with kling foil and set aside until ready to use.

Choux Pastry (Cream Puff)

Ingredients:
Egg: 4 nos
Water: 100 ml
Milk: 100 ml
Salt: 1/2 tsp
Flour: 125 gm
Sugar: 2 tsp
Butter: 80 gm (5 1/2 tbsp)

Method: 
Pre-heat the oven to 180 degree for 10 minutes.
Pour milk to a pan, Add water to this followed by salt and sugar.
Then add butter and bring to a boil.
Remove from fire and add sifted flour. Mix well till the dough remove from sides.
Cook again for 3-4 in low flame.
Add eggs one by one. Mix with wooden spoon.
Fill the dough in piping bag. Pipe the dough into 4 or 5 inch long strips.
Bake the choux in 180 degree C for 40 minutes.
After the ten minutes open the oven door slightly to escape the steam.
Bake the rest of 30 minutes with the oven door slightly ajar untill golden, remove from the oven and allow to cool completely.
Prick with a skewer to release steam.
Use a 1/2 inch tip (make a small hole with the tip in the top/bottom) and fill with cornstarch.

Chocolate Glaze

Ingredients: 
Chocolate: 200 gm
Whipping Cream: 155 gm

Method: 
Chop the  chocolate to thin slices.
Pour whipping cream in a pan.
Place over medium heat for a few minutes to get hot.
Pour this over the chocolate slices. Let rest for 1-2 minutes.
Mix well with a spatula. stir until dissolved completely.
Dip each choux in chocolate ganache.

Kathrikka (Brinjal) Mezhukkupuratti

• Ingredients:

Brinjal/Vazhuthanaga: 4 medium cut into lengthwise
Onion: 1 small
Green chilli: 2-3 slitted
Turmeric powder: 1/4 tsp
Curry leaves:
Salt: to taste
Mustard seeds: 1/2 tsp
Red chilli: 1 nos
Oil: 

• Method: 

Heat oil in a pan, splutter mustard seeds, add curry leaves and red chilli. Saute for few seconds.
Add onion and green chilli, saute for 2-3 minutes.
Add brinjal pieces.
Then add turmeric powder and salt.
Cover and cook for 2-3 minutes. Remove lid and cook uncovered till the brinjal turn soft.

Note: Keep the brinjal in salt water for 05-10 minutes to avoid browning, water will turn brown color. Then drain all the excess water.

Thenga Aracha Fish Curry

•  Ingredients:

Fish: 10-12 pcs (I used Sardines)
Tomato chopped: 1 no small
Coconut Scrapped: 1/2 cup
Shallots chopped: 1 tbsp
Ginger chopped: 3/4 tbsp
Garlic chopped: 1 tbsp
Green chilli slitted: 2-3 nos
Red Chilli Powder: 1 tbsp
Coriander Powder: 1/2 tbsp
Turmeric Powder: 1/2 tsp
Kudumpuli/Cocum: 1 no
Oil: 
Curry Leaves:

• Method:

Wash and soak kudumpuli in water.
Grind together coconut, shallots, giner, garlic, turmeric powder, red chilli powder, coriander powder to a smooth creamy paste. Add 1 tbsp water while grinding.
Pour oil in a manchatti/pan, add curry leaves.
Add the ground paste, fry till the raw smell goes away.
Add tomato, fry till the tomatoes turn mushy.
Pour 1 cup water.
Add cocum and slitted green chillis.
When the gravy starts boiling, add fish pieces.
Cook till the gravy turns thick. Remove from fire, add curry leaves.
Serve with rice or appam.

Royal Falooda

• Ingredients:
• Servings: 8-10

Milk: 1/2 ltr + 1 cup
Sugar: 2 tbsp
Semiya/Vermicelli:1 cup
Basil seed/ Sabja Seed: 2-3 tbsp
Sago pearls/Chouvari: 2-3 tbsp (optional)
Vimto/Rooh-Afza Syrup: 11/2 tbsp
Strawberry Jelly: 200 gm
Banana : 2 big cut into small cubes
Green Apple chopped: 1 no
Vanila/Pista Ice cream
Crushed Cashew Nut: 10 nos
Sliced Almond: 1 tbsp
Corn Flakes: 1 tbsp
Pinapple Essence: 2-3 dros

• Method:

•  Make Jelly as per the instruction on the cover and refrigerate till set. 
• Soak the basil seed in luke warm water and set aside for 15-20 minutes.
• Combine sugar and milk in a pan, bring to a boil, pour 1 1/2 tbsp vimto or rooh afza when the milk is completely cool, mix well n transfer to fridge.
• In a pan fry vermicelli till golden brown, Boil 1/2 cup milk in a deep bottom pan, add vermicelli followed by sugar. Cook the vermicelli till soft. Pour the rest of the 1/2 cup milk to the vermicelli. Cook for 1-2 minutes. Remove from fire, add pineapple essence. Transfer to fridge.

• Assembling:

Take a tall glass and add 2 tbsp jelly on the bottom. Place 1 tbsp Basil seed on the top followed by a hand full of banana and apple then next layer add 1 tbsp sago pearls and 11/2 tbsp vermicelli. Next Pour 3-4 tbsp of milk. Finally add 1 or 2 scoop ice cream on the top. Garnish with pistachios, Cashews, Almonds and Cornflakes. Serve immediately... Enjoyyy

Chembu Asthram

• Ingredients: 

Chembu/ Colocasia: 3 big
Green chilli: 2 nos
Chilli powder: 1 tsp
Turmeric powder: 1/4 tsp
Salt: to taste
Kudumpuli/ Cocum: 1 no
Water: 

• For Grinding:

Coconut: 1 cup
Cumin seed: 1 tsp
Small onion: 2 nos

• Seasoning: 

Mustard seeds: 1 tsp
Small onion chopped: 1 no
Dry red chili: 2-3 nos
Curry Leaves:
Oil: 1 tbsp

• Method: 

• Grind together coconut, cumin seed and small onion to a smooth paste and keep aside. 

• Clean and cut the colocasia into medium sized cubes. Cook the colocasia with green chilli, chilli powder, turmeric powder, salt, cocum and enough water. Cook till the colocasia turn soft.
• Add the grinded paste to the colocasia. Cover and cook for 5-10 minutes. Remove from fire.
• Heat oil in a kadai, splutter mustard seeds, small onion, red chilli and curry leaves. Add this seasoning over the curry. Serve with rice.

Banana Stuffed Love Letter Crepes/ Kiliyappom

Ingredients:
Maida/All purpose flour: 1 cup
Egg: 1 no lightly beaten
Water:1-1 1/4 cup
Salt: to taste
Sugar: 1/2 tbsp
Oil

Ingredients for Stuffing:
Banana: 2 big cut into tiny pieces
Scrapped coconut: 3/4 cup
Sugar: 1tbsp
Crushed Cardamom: 1-2 nos
Salt: a small pinch

Method: 
In a bowl mix together banana, coconut, sugar, salt and cardamom, keep aside.
In other bowl mix all purpose flour, water, sugar, salt and egg.  Transfer to a mixer, blend to a smooth paste.
Heat a non stick pan, sprinkle little oil.
Pour a big spoon full of batter to the center, spread lightly with the spoon.
Flip the other side when one side cooked.
Place 11/2  tbsp banana mix in the center and roll it. Cook until both sides turn golden brown.

Semiya Payasam

Ingredients:
Vermicelli: 250 gm
Milk:  1 ltr + 1 cup
Water: 3/4 cup
Sugar: 1-2 tbsp
Sago Pearl: 1/4 cup
Ghee: 1 tbsp
Condensed milk: 150 gm
Salt: a small pinch

For Garnishing
Cashew nut: 2 tbsp
Raisins: 2 tbsp
Cardamom crushed : 3-4 pcs
Ghee: 1 tbsp

Method
Wash and drain the sago pearls. Cook the sago pearl with enough water, again drain all water and set aside.
Heat ghee in a pan, fry the vermicelli till light brown.
Combine milk, water and condensed milk and sugar, Bring to a boil.
Add the vermicelli to the milk. Lower the flame. Keep stirring.
Add the cooked sago pearls. Turn off the flame when the payasam turned thick and vermicelli cooked well.
Pour the remaining 1 cup milk to the payasam and cook for 4-5 minutes.
Add the salt and crushed cardamom.
Heat ghee in a pan, fry cashew nut and raisins till golden brown and add to the payasam along with the ghee. Remove from fire. Serve hot.

Olan

Ingredients: 
Yard Long beans/ Neelan payar: 4-5 nos
Red Chouri/ Van payar: 1/4 cup
Ash Gourd/ Kumbalanga: 1/2 cup, cut into thin slices
Green chilli: 3-4 nos
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Coconut oil: 1/2 tbsp
Curry Leaves

Method:
Wash and soak the red chouri beans in water for around one hour, cook with enough water and salt. drain the excess water.
Cook together ash gourd, long beans, thin coconut milk and salt, cover and cook in low flame for 10-15 minutes or till the vegetables cooked.
Add the cooked vanpayar and stir well. Pour the thick coconut milk and cook for another 1-2 minutes, do not boil. Remove from fire.
Add the curry leaves also pour 1/2 tbsp coconut oil over the curry. Serve with rice.

Ada Pradaman

Ingredients:
Ada: 400-500 gm
Jaggerry: 1 cup
Sago/Chauvary: 3-4 tbsp
Thick Coconut milk: 1 1/2 cup
Thin Coconut milk: 3 1/2 cup
Cashew Nut: 3-4 tbsp
Raisin: 2-3 tbsp
Tiny Coconut slices: 3 tbsp
Dry Ginger:1/2 tsp
Cardamom crushed: 1/2 tsp
Jeerakom/Cumin seed: 1/4 tsp 
Ghee: 2 + 1+ 2 tbsp

Method:
Dissolve jaggery in a pan, strain the impurities(you can adjust the sweetness according to your taste). Cook the ada with 2-3 cups water or cook as per the instructions shown in the cover. Drain the excess water, rinse the ada in cold water. Cook the sago with enough water. When the sago turned transparent, remove from fire. Drain and keep aside. Add 2 tbsp Ghee in a deep bottom pan/ Uruli, Fry ada in low flame for 05-10 minutes.Stir continuously. Pour the melted jaggery. stir well, add 1 tbsp ghee. Pour the thin coconut milk to the ada. Cook for around half n hour or till it becomes thick. Add the cooked sago pearls. Then pour the thick milk to this and stir well, do not boil. Add the crushed cardamom. Remove from fire. In another pan add 1-2 tbsp ghee, fry coconut slices till golden color, In the same pan, fry cashew till golden color, then fry raisin. Add the fried items along with the ghee into the cooked pradaman, mix well. Serve hot...

Thuvara Parippu Thoran

Ingredients:
Toor dal/ Thuvara Parippu: 1 cup
Grated coconut: 1/4 cup
Garlic: 2-3 nos
Red chilly: 6-8 nos
Shallots: 10-12 nos
Turmeric powder: 1 tsp
Salt: to taste
Mustard seeds; 1 tsp
Curry leaves:
oil: 1 tbsp

Method:
Coarsely grind Coconut, red chilli, shallots and garlic. Cook dal with enough water, add turmeric powder and salt. When all the water evaporates, add the grinded items and cover with cooked dal. cover it with lid and cook till the raw smell goes. Remove from fire. Pour some oil in another kadai, splutter mustard seeds, add curry leaves. Pour this seasoning over the dal.

Bread Sausage Rolls

Ingredients:

Bread Slices: 5 Nos (Big Size/if it is small 2 pieces)
Sausage: 5 Nos
Bread Crumbs: 1 cup
Milk: 1 cup
Egg White: 2 egg
Salt: to taste
Oil: for frying

Method:  

Beat the egg white well, add a small pinch of salt to the mixture. Cut and remove the edges of the bread. Take bread, dip the bread slice lightly into the milk (it makes the bread soft and easy to roll). Roll the bread slices with sausage (you can fry the sausage before rolling). Dip each roll in egg white and then to the bread crumbs. Heat oil in a pan, fry till the roll turns golden color. Serve with ketchup...

Broccoli Thoran

Ingredients: 

Broccoli: 2 cup
Grated Coconut: 3/4 cup
Green chili: 4-5 nos
Onion Medium sized: 1 no
Curry Leaves: 1 no
Salt: to taste
Oil: 1 tbsp
Mustard Seeds:1 tsp
Red chili: 2-3 nos
Turmeric powder: 1/2 tsp

Method: 

Mix together broccoli, turmeric powder, salt and grated coconut. Heat oil in a pan, splutter mustard seeds, add red chili and curry leaves, when curry leaves turns crisp, add the onion, fry well. Add the broccoli mix, cover and cook the mixture on low flame for 5-10 minutes or till done. Open the lid and fry till the mixture turns dry.

Orange Milk Pudding

Ingredients: (For pudding Base)

Milk: 1 ltr

Condensed milk: 1 1/2 cup

Agar Agar/ China Grass: 10 gm 

Vanilla Essence: 2 drops

Orange Essence: 1 tsp

Method: 

Soak Agar Agar in water for 10 minutes, drain and keep aside. Combine milk and condensed milk, stir well. Place a heavy bottomed saucepan on medium heat, bring to boil. Add the soaked agar agar to the boiling milk. Keep stirring till the china grass fully dissolved in milk. Remove from fire, add vanila essence. Pour the milk to a glass dish, let the mixture cool down at room temperature. Transfer the bowl to refrigerator for 1 hr or till set. 

Ingredients: (For Topping)

Orange: 3 big

Cornflour: 1tbsp

Orange Essence: 2 drops

Sugar: 2 tbsp

Water

Method:

Squeeze orange juice. Dissolve sugar in orange juice, strain through a strainer. Place a heavy bottomed saucepan on medium heat, bring to boil in low flame. When the juice starts boiling, pour the cornflour mixture. Remove from fire when the mixture turns thick. add orange essence. Let the mixture cool at room temperature, pour the mixture over the milk pudding. Chill in the refrigerator for 1hr or till set.

Chocolate Cake

Ingredients:
Al purpose flour: 1 1/2 cup
Powdered sugar: 1 1/4 cup
Coca powder: 1 cup
Coffee powder: 1/2 tbsp
Boiled water: 1/4 cup
Baking powder: 11/2 tsp
Baking soda: 1 1/2 tsp
Salt: 1 tsp
Vegetable oil: 3/4 cup
Vanilla essence: 1+ 2 drop
Egg: 3 nos

Method: 
Pre-heat the oven to 175 degree. Grease the baking pan with butter  or place the butter paper on the bottom off the cake tin. Sift together flour, coca powder, salt, baking powder and baking soda. Pour boiling water over coffee powder and keep aside. Beat eggs in a bowl untill smooth, add 1 drop vanilla essence on the mix to avoid the smell of eggs. Add sugar, oil and coffee, beat well. Add the sifted flour to the mix, add two drops vanilla essence, beat well with a wooden spatula. Pour batter into the prepared cake tin and bake for 30-40 minutes or till the skewer come out clean.