Chocolate Pudding

Ingredients :

1. Milk - 2 Cups
2. Milkmiad - 1 Tin
3. Cocoa Powder- 4tbsp
4. Sugar- 3 tbsp 
5. Butter -50 gram
6. China grass - 10 grams
7. Water- 1 Cup

For Garnishing

1. Cherries - 10 Nos
2. Grated almonds and cahsew- few
3. Honey- 2tbsp as required
4. Chocolate Sauce- 2 tbsp as required

How to Cook 

1. Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp )  and blend it well.
2. Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
3. Make sure you keep on stirring the mixture until it start to thicken.  ( It will take around 20 to 25 mintes )
4. Soak the china grass in 1 cup water and keep this aside for half n hour.
5. After half n hour , double boil the chinagrass till it completely dissovle.
6. Let the milk milkmiad mixture and the china grass cool.
7. After sometime mix both mixture well and keep it aside for half n hour to set.
8. After half  n hour , when u slighly press the mixture it would be like you press on a sponge. 
9. Refrigerate it for 3 hours.

Chocolate Orange pudding

Ingredients :

1. Milk - 2 Cups
2. Milkmiad - 1 Tin
3. Cocoa Powder- 4tbsp
4. Sugar- 3 tbsp 
5. Butter -50 gram
6. Cream - 200 ml 
7. Orange Juice- 5 tbsp
8. Orange  peel - 4  tbsp ( take each orange pods and remove the skin of the orange pod and take the inner peel  )
9. Sugar- 2 tbsp for mixing with cream
10. China Grass- 10 gram
11. Water- 1 Cup

For Garnishing

1. Cherries - 10 Nos
2. Grated almonds and cahsew- few
3. Honey- 2tbsp as required
4. Chocolate Sauce- 2 tbsp as required

How to Cook 

1. Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp )  and blend it well.
2. Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
3. Make sure you keep on stirring the mixture until it start to thicken.  ( It will take around 20 to 25 mintes )
4. Soak the china grass in 1 cup water and keep this aside for half n hour.
5. After half n hour , double boil the chinagrass till it completely dissovle.
6. Let the milk milkmiad mixture and the china grass cool.
7. After sometime mix both mixture well and keep it aside for half n hour to set.
8. After half  n hour , when u slighly press the mixture it would be like you press on a sponge. 
9. Refrigerate it for 3 hours.
10. Mix the cream , orange peel and orange juice and beat it well.
11. Transfer to a bowl .
12. Refrigerate it for 3 hours.

How to serve.

1. Transfer a layer of the chocolate pudding to a bowl.
2. Add a scoop of the cream over the pudding.
3. Spread the scoop with a spoon.
4. Add another layer of chocolate pudding.
5. Add a scoop of cream.
6. Add a cherry over it.
7. Spread the grated nuts over the pudding.
8. Decorate with honey and chocolate sauce.

Chilly Chicken

Ingredients 

1. Chicken boneless cut into cubes  - 1/2 kg
2. Onion - 1 No cut into square size
3. Capsicum chopped to square pieces  - 1 No
4. Ginger cut into small pieces- 1 tbsp
5. Garlic cut into small pieces- 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Pepper Powder- 1 tsp
8. Kashmiri Chilly - 2 tsp
9. Soya Sauce- 1 tbsp
10. Chilly Sauce- 1 1/2 tbsp
11. Tomato Sauce - 2 tbsp
12. Red Chilly Whole crushed- 4 Nos.
13. Green Chilly - 1 No
14. Oil - as required
15. Salt - as required
16. Coriander Leaves for garnishing
17. Celery chopped for garnishing - 1/2 cup

For Marination

1. Chilly Powder- 1 tsp
2. Chilly Sauce- 1 tsp
3. Soya Sauce- 1/2 tsp
4. Pepper Powder- 1/2 tp
5. Vinegar- 1/2 tsp
6. Salt

How to Cook

1. Clean the chicken well.
2. Cut the chicken into small square pieces.
3. Marinate the chicken with ingredients for marination for 1 hour.
4. Pour oil to the pan and when it is hot stir fry the chicken pieces . Make sure the chicken is not fully  cooked.Keep this aside.
5. Pour 1 tbsp oil to the pan , add the crushed chilly , saute for 1 minute.
6. Now add the ginger and garlic chopped . Saute for a  minute.
7. Add 1 tbsp oil to the mixture and when it is hot, saute the onions  and make sure it doesn't start to turn brown 
8. Transfer the  capsicum to the cooked onion with required salt and turmeric powder. Stir fry  for 5 minutes. 
9. Now  add the half cooked chicken ,soya sauce, green chilly ,chilly sauce , tomato sauce,pepper powder, kashmiri chilly powder , chopped celery and saute for 4 minutes.
10. Stir fry for 3  minutes.
11. Add salt if required  .
12. Garnish chopped coriander and serve hot with fried rice.

Kaya Payar Mezhukkuvaratti ( Raw banana Long Beans Dry Curry )

Ingredients :

1. Long Beans -  1 Cup
2. Raw Banana cut lengthwise - 1 Cup
3. Onion-  1 No chopped
4. Green Chilly- 1 No
5. Turmeric Powder- 1/4 tsp
6. Chilly Powder- 1/2 tsp
7. Salt as required
8. Curry Leaves
9. Oil as required

How to Cook :

1. Add oil to the pan and when it is hot , add the chopped onion.
2. Saute till it start to turn brown.
3. Add long beans pieces , enough salt ,turmeric powder, chilly powder , stir fry for 5  minutes. In between close the pan and cook.
4. Add the banana pieces,curry leaves .
5. Close the pan and  cook for 5  minutes.
6. Add 1/4 cup water and cook for sometime.Now you will see the water is completely dried off and again stir for for 2 minutes.
7. Garnish with curry leaves.

Amma Fish Curry

My Mother in law  made this fish curry with Catla Fish.

Ingredients

1. Fish - 1 kg
2. Mustard Seeds- 1/4 tsp
3. Chilly Powder- 4 tsp
4. Turmeric Powder- 1/2 tsp
5. Coriander Powder- 1 tbsp
6. Fenugreek Seeds- a pinch
7. Green Chilly - 2 No
8. Ginger- 1 piece
9. Garlic- 8 pods
10. Curry Leaves
11. Kodam Puli -4 or  5 pieces
12. Oil - as required

How to Cook

1. Wash kodam puli well . Soak in 1/4 cup water and keep it aside for half an hour.
2. Grind the ginger , garlic, curry leaves just once in a mixie.
3. Heat oil in a pan , add mustard seeds and fenugreek seeds and let the mustard splutter.
4. Add the grinded mixture, saute for 3 minutes.
5. Add the masalas and saute for 3 minutes.
6. Add enough water.
7. Add the Kodam puli water with required salt , green chilly , curry leaves ,turmeric powder.  Bring to boil.
8. When the water starts to boil ,add the fish pieces . Close the pan and cook till the fish is done.( approximately cook for 20 minutes).In between make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces 
9. The gravy will start to thicken.
10. Garnish with curry leaves
11. Pour 1 tsp oil and curryleaves over the gravy  ,serve hot with rice.

Pepper Chicken

Ingredients 

1. Chicken pieces - 1/2 kg
2. Onion Shallots- 20 Nos
3. Tomato-2 Nos
4. Cloves- 5 No
5. Cardamon- 3 No
6. Ginger chopped- 2 tbsp
7. Garlic- 6 pods
8. Red Chilly- 2 Nos
9. Garam Masala- 1 tsp
10. Kashmiri chilly- 1/2 tsp
11. Pepper Powder- 1 tbsp
12. Salt as required
13. Oil as required - 4 tbsp
14. Coriander Leaves 
15. Onion -1 No cut into rings for garnishing.

For marination

1. Chilly Powder -  1tsp
2. Turmeric Powder- 1/4 tsp
3. Salt as required 
4. Lime Juice few drops

How to Cook

1. Marinate the chicken pieces with ingredients for marination . Keep it overnight 
2. Keep the marinated chicken pieces outside 2 hours before you plan to cook your curry.
3. Grind the tomatoes , ginger ,garlic , redchilly and onion shallots to a fine paste.
4. Pour oil to the pan and when it is hot , add the grinded paste . 
5. Cook till the oil start to leave the sides of the pan.
6. Add the Garama Masala , KashmiriChilly Powder, Turmeric Powder. Saute for 2  minutes.
7. Add the marinated chicken pieces and mix it well .
8. Close the pan and cook for approximately 15 minutes. Keep checking in between .
9. Also make sure you saute and avoid the chicken pieces from sticking to the bottom of the pan.
10. Now add 1/4 cup water and cook for 10 minutes till the chicken is well cooked.
11. Now when the chicken is cooked , add the pepper ( oil if required ) and saute for 5 minutes.  
12. Now you will see the gravy  starting  to thicken and will be  dark brown in colour.
13. Garnish with coriander leaves.

Varutha Aracha Kadala Curry

Ingredients

1. Bengal Gram/ Karutha Kadala (soaked overnight in water)- 1 medium cup
2. Red Chilly -2 No
3. Onion - 2 No
4. Coconut - 1/2 cup
5. Turmeric- 1/2 tsp
6. Coriander Powder ( Whole Malli ) -3 tsp
7. Onion Shallots- 8 No
8. Garam Masala- 1 tbsp
9. Oil as required.

How to Cook

1. Soak the Bengal gram overnight  for at least 8 hours. Wash the Bengal gram and drain the water.
2. Pressure cook the kadala up to 4-5 whistles on medium flame. This will take around 20 – 25 minutes. And Keep it aside.
3. Heat 1 tsp of oil , add coconut, coriander pieces,red chilly,onion shallots  cut into pieces into it and saute . Go on sauteing in low flame ,until it start to turn rddish brown in colour.Keep the mixture aside for cooling.
4. Grind the above sauted coconut , onion shallots and red chilly into a paste with very little water.
5. Heat  1 tsp of oil and saute the  onion till it start to turn brown in colour. Put the bengal gram, salt , little water  and the grinded paste to the pan and saute .  Let it cook for sometime till they are mixed properly with  the  coconut.
6. Add 1 tbsp garam masala and cook for 2 minutes.
7. Garnish with Curry Leaves  and Serve Hot !!

Shahi Paneer

Ingredients :

1. Paneer cubes- 1 Cup
2. Onion - 2 Nos
3. Tomato  - 2 No  chopped
4. Cloves- 5 No
5. Cardamon - 4 No
6. Cinnabon - 1 small strip
7. Star Anise- 2 Nos
8. Bay Leaves- 2 No
9. Black Pepper balls - 5 Nos
10. Ginger Garlic Paste freshly made- 1 tbsp
11. Garam Masala- 2 tsp
12. Kashmiri Chilly- 1 tsp
13. Turmeric Powder- 1/4 tsp
14. Coriander Powder- 1/2 tsp
15. Cumin Powder- 1 tsp
16. Cashewnuts- 15 No
17. Milk- 1/4 Cup
18. Cream - 2 tbsp
19. Butter- 2 tbsp
20. Kasoori Methi - 1 tsp
21. Oil as required
22. Salt as required

How To Cook

1. Soak the cashewnuts in 1/4 Cup milk. Keep aside.
2. After 20 minutes , make a paste of the  cashewnuts and  milk  in a mixie.
3. Add butter to the pan and fry the paneer pieces.Keep aside.
4. Heat pan , add oil to the pan and when it  is hot , add the ingredients from (4 to 9 ), Saute for 2 minutes.
5. Add the ginger garlic paste and saute till the raw smell goes .
6. Add the onion and saute till it turn translucent.
7. Add the masalas  ( 11 to 15 ) and saute for 2 minutes.
8. Add the tomatoes and cook till the oil start to leave the sides of the pan.
9. Transfer the cooked mixture to a plate and let it cool.
10. After it is cool , add the mixture to a mixie and grind to a paste.
11. Add the grinded paste to the pan , a cup of water, enough salt  and let it come to boil.
12. When it come to boil add the cream and grinded cashew paste. 
13. Again cook for 2 minutes. 
14. Garnish with kasoorimethi and cream.
15. Serve hot with rotis.

Rasam with Dal

Ingredeints

1. Dal  - 1/2 cup
2. Whole coriander- 3 tbsp
3. Pepper- 2 tsp
4. Red Chilly- 4 No
5. Turmeric powder- 1/4 tsp
6. Tomato grinded- 2 No
7. Mustard seeds- 1/4 tsp
8. Water- 5 Cups
9. Tarmarind - 1 lemon sized
10. Asafoetida- 1/2 tsp ( as required )
11. Garlic pods -  6 nos chopped
12. Onion Shallots - 8 Nos Chopped
13. Fenugreek Seeds- 5 No
14. Cumin Seeds- 1/2 tsp
15. Oil as required
16. Salt as required.
17. Coriander Leaves for garnishing

Ingredients :

1. Soak the tarmarind in 1 /2 cup water.
2. Cook the Dal in cooker to 4 or 5 whistles
3. Dry roast the whole coriander , pepper for  1 minute.
4. Add the red chilly and again roast till it start to turn dark red.
5. Crush the coriander pepper and redchilly in a mixie and keep this aside.
6. Heat the pan and when it is hot , add oil.Transfer the mustard seeds , fenugreekseeds , cumin seeds and let it splutter.
7. Add chopped garlic and onion shallots , saute for 2 minutes.
8. Add the grinded mixture and saute till the raw smell goes.
9. Add the tomato paste and saute for 3 minutes in low flame.
10. Add 1 cup water and bring to boil.
11. Add asafoetida , salt and sqweezed tarmarind water.
12. Again check salt and add if required more.
13. Also check for the sour taste and add the tarmarind water if required more.
14. The gravy will be thick now . So add 4 cups water and let it boil for 5 minutes.
15. Add coriander leaves and Serve Hot with rice.

Sugiyan ( Mung Bean Sweet )

Ingredients :

For the Batter

1. All purpose flour/ Maida- 1 1/2 Cup
2. Rice flour- 1/2 Cup
3. Turmeric powder- 1/4 tsp
4. Salt - as required
5. Oil for deep frying

Preparing batter :

Mix the items to make the batter with enough water to form a smooth paste. We should be able to dip the filling balls in this batter . So the consistency should be as required.

For the Filling 

1. Green Gram/Mung Bean - 1 Cup
2. Grated Jaggery- 2 Cups
3. Coconut grated- 1 Cup
4. Cardamon - 10 Nos crushed

Preparing the Filling 

1. Soak the green gram for 4 hours. After 4 hours , cook in cooker to 5 whistles.
2. Please make sure the water is completely drained off.
3. It should be well cooked enough to make small balls.
4. Heat a pan and add the jaggery with 1/4 cup water. Cook in low flame till the jaggery completely dissolve.
5. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.
6. Add the jaggery syrup to a pan and add the grated coconut, cardamon powder.
7. Cook for 2 minutes. Now add the cooked mung bean and mix it well for sometime till the mixture is almost dry .( we should be able to make balls out of this mixture)

How to Cook.

1. Heat pan and add enough oil for frying.
2. Make small balls out of the filling mixture.
3. Dip each ball in the prepared batter .
4. Transfer to the frying pan and deep fry till it start to turn brown.
5. Serve Hot !