Vanila Ice Cream

Ingredients:
Milk: 5 cup
Sugar: 1-11/2 cup
Egg: 4 nos
Cornflour: 3 tsp
Vanila Essence: 1 tsp
Broken cashew nut: 2 tbsp

Method:
In a deep bottom pan, combine milk, egg, cornflour and sugar, strain and remove the impurities and transfer this mixture to stove. Allow it to boil, stir continously. When it starts to thickening, remove from fire. Allow it cool, blend in a mixter. Keep it in freezer for 2 hours. Remove from freezer and blend one more time in mixter. Add vanila essence and cashew to this and again tranfer to fridge for 6-8 hrs.

Recipe source: Vanitha Magazine

Cauliflower Manchurian

Ingredients:

Cauliflower: 1 small

Capsicum: 1 big

Onion: 2 medium

Green chilli: 1-2 nos

Ginger: 1 tbsp

Garlic: 1 1/2 tbsp

Pepper powder: 1 tbsp

Turmeric powder: 1 tsp

Paprika powder: 1/2 tbsp

Vegetable stock: 1 cup

Soya sauce: 1/2 tbsp

Tomato sauce: 1 tbsp

Hot sauce: 1 tsp

Chilli sauce: 1 tsp

Salt:to taste

Water: 1/2 cup

For the Batter:

Al purpose flour/Maida: 2 tbsp

Cornflour: 1 tbsp

Pepper powder: 1/2 tbsp

Chilli powder: 1/4 tbsp

Water: 1 tbsp

To Fry Cauliflower:

Clean and cut cauliflower into medium pieces. Heat water in a deep bottom pan, add turmeric powder, dip cauliflower for 5 minutes. Remove from water and keep aside. Combine al purpose flour, cornflour, pepper powder, chilli powder with water . Apply this batter on the cauliflower and keep aside for 10 minutes . Heat oil in a pan fry cauliflower till golden color. Remove from oil and put it in a kitchen towel to drain the excess oil. in the same oil fry capsicum, remove from oil and keep aside.

For Curry:
In the same pan, fry ginger and garlic till golden color. Add onion and green chilli, fry till the raw smell goes. Add soya sauce, tomato sauce, chilli sauce and hot sauce, saute well. Then add pepper powder and paprika powder, saute for 2-3 minues. Pour 1/2 cup water, allow it to boil, add fried cauliflower and capsicum to this. Saute well. Cover and cook for 1 minute. Add vegetable stock. stir well. Cook for 2 minutes or till the gravy turns thick. Remove from fire. Serve hot.

Kappa with Onion Chutney

Ingredients:

Kappa/Tapioca: 1 kg
Salt: to taste
water:

Method:
Clean and cut tapioca into medium pieces. Pour water in a big vessel, add the tapioca. Allow it to boil. Add salt. Cover and cook till soft. Remove from fire and drain the excess water.

Ingredients for Onion Chutney:

Onion: 1 big

Red chilli powder: 1 tbsp

Vinegar: 1tbsp

Salt: to taste

Coconut oil: 1/2 tbsp

Method:

Chop onion into thin pieces. Pour vinegar to this and mix well with hands. Add salt, red chilli powder and coconut oil. Mix well and serve with kappa

Crab/Njandu Roast

Ingredients:
Crab: 1 kg
Onion: 3 big
Ginger crushed: 1 tbsp
Garlic crushed: 1 1/2 tbsp
Green chilli: 1-2 nos
Tomato chopped: 1 big
Tamarind paste: 2 tbsp
Chilli powder: 1 tbsp
Turmeric powder: 1/4 tsp
Pepper powder: 2 tbsp
Coriander powder: 1/4 tbsp
Garam masla powder: 2 tsp
Salt: to taste
Curry leaves: 1 spring
Oil:
Water: 1 cup

Ingredients For frying crab:
Chilli powder: 1/2 tbsp
Turmeric powder: 1/4 tsp
Pepper powder: 1/2 tbsp
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Lemon juice: 1/2 tbsp
Salt: to taste
Oil: for frying

Method for frying crab:

Clean and cut crab. Combine all the above powders with lime juice and little water. Apply this marinade on the crab and keep aside for 1 hr. Heat oil in a pan, fry crab for 5 minutes/half done. Remove from oil, place on a tissue paper to drain the excess oil.

For Making curry:

In the same pan, Add ginger and garlic, fry till the raw smell goes. Add onion, curry leaves, salt and green chilli, fry until golden brown color. Then add chopped tomatoes, fry until the oil seperates. Add all the spices-Chilli powder, turmeric powder, pepper powder, coriander powder, garam masla powder. Reduce the flame to low, fry for 5-6 minutes. Pour 1 cup water and tamarind paste to this. Allow it to boil. Add fried crabs to this and saute well. Cover and cook for 10-15 or till cooked and the gravy turns thick.