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.