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