Fruit Salad with Custard Sauce

Fruit Salad:
Ingredients:
Fruits : (I used banana, grape, mango, apple and ornage)
Sugar: 1/4 cup
Water: 1 cup
Cherry: for garnisghing

Method:
In a saucepan, combine sugar and water. Bring to a boil, keep stirring till the sugar dissolves completely in water, allow to cool. Chop the fruits into small pieces (keep banana seperately to avoid browning) . Soak fruits in sugar syrup and transfer to fridge for 1/2-1 hr.

Custard Sauce:
Ingredients:
Milk: 1/2 ltr
Corn flour: 2 tbsp
Egg: 1
Sugar: 1-2 tbsp
Milk: 2 tbsp
Condensed milk: 1 cup(optional)
Vanila essence: 1 drop

Method:
Combine cornflour with milk and mix well, keep aside. Pour milk to a heavy bottom pan, add beaten egg and condensed milk, boil well. Remove from fire. Pour the prepared cornflour mixture to the milk and mix well. Transfer again to stove, reduce the flame to low. Stirring continously for 10-15 minutes or till the custard starts thickens. Allow the custard to cool, add vanila essence. Transfer to fridge for few hours.

Arrange the fruits in a serving bowl. Pour the custard over the fruits. Garnish with cherry. Enjoyy

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.....