Kaya Koorkha Aviyal( Raw Plantain Chinese potato aviyal )

Ingredients :

1. Kaya cut lengthwise ( Banana/ Raw plantain) - 1.5   Cup
2. Koorkha cut lengthwise( Chinese potato )  - 1 .5  Cup
3. Turmeric powder- 1/2 tsp
4. Chilly Powder- 1 tsp
5. Green Chilly - 1
6. Tamarind - small  goose berry sized.
7. Curry leaves as required
8. Onion Shallots- 4 nos
9. Coconut grated- 1 cup
10. Jeera- a pinch
11. Salt as required
12. Oil- 1 tbsp

Cleaning the Banana and Chinese potato ( Koorkha )

1. Before  you cut the banana , peel off the skin of the bananas.
2. Cut into 3 halfs and cut to  lengthwise pieces. 
3. Soak in water for 15 minutes.
4. Wash the chinese potato well in salt water  to move the dirt over it.
5. Soak inwater for 15 minutes.
6. Again wash it many times and peel off the skin..
7. Cut into small lengthwise pieces .
8. Keep the cleaned banana pieces and korrkha pieces aside.

How to Cook

1. Soak the tamarind in 1/4 cup water  . Keep this aside.
2. Add little water, green chilly ,koorkha , turmeric powder and salt into a pan , close the pan , cook till the koorkha gets cooked./ (Cook the koorkha in cooker in 1/2 cup water to 2 whistles.)
3. After koorkha gets cooked , add banana pieces,curry leaves ,chilly powder, very less water if required, close the pan and cook for sometime.(Make sure the vegetables should get cooked very well)
4. Squeeze the tamarind and add the tamarind water to the cooked curry .
5. In a mixie grind the coconut , onion shallots and jeera with 1/2 cup water to a very fine paste form.
6. Add the grinded paste to the curry, add water if required.
7. This aviyal requires more gravy.
8. When the gravy come to boil , pour oil , more curryleaves.
9. Serve hot with rice.!!!

EGG ROAST IN COCONUT GRAVY

Ingredients:

1. Onion big cut lengthwise  - 3 Nos
2. Egg- 2 No
3. Ginger- Garlic paste - 1 tbsp
4. Tomato sauce- 3 tsp
5. Green chilly - 1 no
6. Garam Masala- 1 tsp
7. Turmeric Powder-1/4 tsp
8. Kashmiri Chilly Powder-1 tsp
9. Coriander Powder-2 tsp
10. Coconut milk - 3 tsp mixed with 1.2 glass luke warm water.
11. Salt - as required
12. Oil - 3 tsp 
13. Coriander leaves.

How to Cook

1. Boil the egg for 10 minutes and keep this aside for 15 minutes.
2. After 15 minutes , peel off the skin and keep the egg aside.
3. Heat oil in a pan and saute the ginger- garlic paste, saute for 1 minute till the raw smell of it goes off.
4. Add onions, green chilly  little salt and saute it very well till the onion  turns light brown in colour.
5. Add all the masalas(6,7,8,9) and cook it for 2 minutes.The onions would have turned dark brown in colour. Make sure you donot overcook the masalas.
6. Add the tomato sauce and saute for 2 minutes.
7. Add water,required salt, chopped coriander leaves and cook for sometime till the gravy start to thicken.
8. Add the coconut milk. Saute for 1 minute.
9. Add 1 tsp oil to another pan and roast the boiled egg . Keep moving the egg with a spoon for 2 minutes .
10. Add this cooked egg to the prepared gravy and cook for another 2 minutes.
11. Garnish with coriander leaves.

PEACH TRIFLE PUDDING

I tried this trifle pudding with peaches, chocolate icecream and orange jello mix. It came out so well. I always  loved the combination of oranges and chocolate ever since i started having  the chocolates with orange flavour . So i tried this combination and came out so well. Please try !!!

Ingredients  for Peach Pudding

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook the Peach Pudding

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Ingredients for the trifle

1. Orange jello  - 1 packet
2. Chocolate icecream.
3. Cashewnuts, Raisins , Almonds - 1 Cup
4. Cornflakes- 1 /2 Cup 
5. Fresh peaches cut lengthwise
6. Hersheys chocolate sauce - as required

How to Cook the Trifle

1. I used the orange jello mix.
2. Add 1 cup boiling water to the  jello mix powder . Stir  for 2 minutes  till it completelty disssolve. 
3. Add 1 cup cold water to the mixture and mix it well.
4. Transfer to the pouring dish . Refrigerate it for 4 hours.
5. After 4 hours the jello will be ready.

6.  I garnished the jelly over the peach pudding to give a layer 2.

7.  Refirgerate it for 1 hour.
8. Grind the cashewnuts , raisins and almonds in a mixie for 1 round.
9. Crish the cornflakes with hand
10. Mix the mixture with  crushed cornflakes.

Now for the trifle :

1. Get ready with the serving bowls.
2. Transfer the peach jello pudding into the bowls.
3. Add a scoop of chocolate icecream.
4. Garnish with peaches.
5. Add the grinded nuts & cornflakes over the scoop of icecream.
6. At last pour the chocolate sauce.
7. Serve Chilled.

Peach Cream Pudding

I love desserts , puddings a lot. So this time i tried with a different fruit, peaches. I bought the del monte's peach halves,  which are precooked. 

Ingredients :

1. Canned peaches - 500 grams
2. Milk- 1/2 litre
3. Cream-170 gram
4. Sugar- 1 glass
5. Milkmaid-1 tin
6. Chinagrass- 15 grams
7. Water - as required to soakchina grass - 1 glass minimum,
8. Nutmeg powder- a pinch 
9. Saffron - a pinch

How to Cook:

1. Separate the peaches from the canned solution.Keep the solution aside.
2. Mash  the peaches  well.
3. Mix the mashed peaches with the solution and keep this aside. ( I took 1 peach halve for the decoration )
4. In a heavy bottomed saucepan , pour the milk and bring to boil.
5. When the milk come to boil , add the cream and milkmaid.Stir the mixture on medium flame for 15 minutes.
6. Adjust the flame and again stir for  5 to 10 minutes till it start to thicken.( I check the consistency by moving the mixture with a spoon. While moving the mixture with the spoon, we will be able to see the bottom of the pan , you will see the solution getting separated from the sides.)
7. Double boil the china grass till it fully dissolves.
8. Mix the china grass solution with the milk milk-maid mixture, Make sure you mix them both before they get cold.
9. After sometime, you will see it will start to thicken .(within 2 minutes)
10. Now add the mashed peaches.Keep this aside for 20 minutes.
11. After 20 minutes, press with a spoon and you will feel it started to thicken.
12. Keep it in freezer for 2 hours.
13. After 2 hours , place in normal refrigerator.
14. Decorate with sliced peach halves .

Parippe Payasam

Ingredients :

1. Dal - 1 cup
2. Jaggery- 1 kg
3. Ghee- 3 tbsp
4. Coconut Powder- 10tbsp
5. Cashewnuts- 15 nos
6. Raisins- 1 nos
7. Cardamon powder- 1 tbsp
8. Coconut pieces- 20 nos

  Making Jaggery Syrup:

1.  Grate the jaggery well. 
2. Heat a pan and add 1 Cup water , transfer the grated jaggey .
3. Cook in low flame till the jaggery is completely dissolved.
4. Let it cool and after it is cool , pass it through a strainer to get a clear jaggery syrup.

Coconut Milk

• First Milk  :Mix  5 tbsp of coconut milk powder with 3 glass  luke warm water.

• Second Milk: Mix 5 tbsp coconut milk with 1/4 cup luke warm  water.

How to Cook:

1. Roast the dal till it start turn to brown.

Dal before roasting

Dal after roasting.

2.    After it is done, keep it aside till it turn warm.
3.    Wash it well and drain the water out.
4.    Cook the dal in cooker with little water to 3 whistles.
       ( Always keep in mind the dal will be hardened after it gets cooked in jaggery  , I love to bite dal while i have payasam , so have cooked the dal acoordingly.

5.   After it is cooked , transfer the cooked dal into the pan.

Dal in Pan

6. Transfer the jaggery syrup over the dal.

Dal and jaggery mixed.

7. Mix it well and stir continuously for sometime in low flame  ( approximately around 20 minutes ) till the mixture start to thicken.

8. When the mixture start to thicken , add ghee and stir for 2 minutes.

Adding ghee.

9. After 2 minutes , add the first milk and cook in low flame for 15 minutes, stirring continuously.

10.  After 15 minutes , the kheer will start to thicken ( Always keep in mind the consistency of the kheer will even more reduce after it gets cool down, So accordingly when the consistency is good enoough , switch off the flame).

Adding first milk

Mix it well and stir for sometime

Stir for 15 minutes minimum and the kheer will start to thicken .

11. After the kheer is ready add the second milk and make sure you dont cook it .

12. After you add second milk , stir once and mix well. Switch off the flame.

Adding second milk

Stir well.

Stirred and ready to add the fried items.

13.  Fry the cashewnuts , raisins , coconut pieces separately and keep this aside.
14. When the kheer is reayd add the fried items and cardamon powder..
15. Serve hot .

Semiyo Payasam / Vermicelli Kheer

Ingredients :

1. Milk - 1 1/2 litre ( 6 Cups) , I used the full cream one.
2. Vermicelli / Semiyo - 1 Cup
3. Ghee- 2  tbsp
4. Saffron - 1 pinch
5. Sugar- 1 1/ 2 Cup to 2 Cup according to the sweeteness you need.
6. Cahsews  and Raisins  - 1/2 Cup
7. Cardamon powdered- 1 tsp

How To Cook :

1. Fry the Vericelli in 1 tbsp ghee till it turn golden brown. Make sure not to get burnt.
2. Boil the milk.Add saffron . When the milk comes to boil, add the vermicelli and let it get cooked.Keep on stiriing till it get cooked. 
3. After the vermicelli is cooked, keep on stirring till the milk start to thicken.( Step 2 and Step 3 together might take minimum 20 minutes)
4. Add sugar and bring to boil.
5. Fry the cahsewnuts and raisins in 1  tbsp ghee
6. Add the cardamon powder,cashewnut,raisins.

Strawberry Chocolate Shake

Ingredients :

1. Strawberry  - 4 Nos
2. Chocolate syrup - 2 tbp
3. Cream - 2 tbsp
4. Milk - 1 Cup
5. Sugar- 3 tbsp

How to cook :

1. Wash and clean the strawberries . Chop the strawberries.
2. Blend the strawberry , cream ,chocolate syrup, milk, sugar in a mixie.

Note : Adding 4 tbsp vanila icecream adds taste to the shake.

Strawberry Shake

Ingredients :

1. Strawberry  - 4 Nos
2. Cream - 2 tbsp
3. Milk - 1 Cup
4. Sugar- 3 tbsp

How to cook :

1. Wash and clean the strawberries . Chop the strawberries.
2. Blend the strawberry , cream , milk, sugar in a mixie.

Note : Adding 4 tbsp vanila icecream adds taste to the shake.

Chakka moloshyam (Jack Fruit Moloshyam)

Jackfruit is a fruit that is common all throughout Asia.Jackfruit is rich in nutrients such as sodium, potassium, iron, vitamin B6, calcium, zinc, and many other nutrients. Jackfruit can lower blood pressure, cure fever , fight asthma and diarrhea. The fruit is also a good source of vitamin C which is known for its antioxidant properties so it can also boost your immune system..This fruit also has nutrients that fight ulcers, and indigestion. Jackfruit can also slow down aging and cell degeneration.

Ingredients :

1. Jack Fruit Pods cut into pieces - 3 Cups
2. Jack Fruit Seed - 10 Nos
3. Pepper mashed - 15 nos
4. Chilly Powder- 1/2 tsp
5. Turmeric Powder- 1/2 tsp
6. Salt - as required
7. Oil as required
8. Curry Leaves

How to Cook :

1. Clean the jackfruit pods well.
2. Cut the jackfruit pods into pieces.
3. Remove the skin of the Jackfruit seed.( It has three layers.Remove the layers till you get a pure white layer.The last layer to be removes will be brown layer)
4. Cut into 4 pieces and set aside.
5. Transfer the jack fruit pieces, turmeric powder, chilly powder, pepper mashed, jackfruit seed  with required salt to the cooker with 1 1/2 cup of water. Cook to 3 whistles.
6. Open the cooker and add 1/4 cup water if required enough for the gravy and boil for 2 minutes.
7. After 2 minutes , add oil and curryleaves.

CHAKKA PUZHUKKE (Jack Fruit puzhukke )

Ingredients

1. Jackfruit cut into square pieces - 4 Cup
2. Jackfruit seed  - 10 Nos cut into pieces
3. Chilly Powder- 1tsp
4. Turmeric - 1/4 tsp
5. Green Chilly- 4 
6. Garlic pods- 2 pods
7. Coconut- 2 Cup
8. Onion Shallots- 6 No
9. Salt - as required
10. Curry leaves

How to Cook:

JACK FRUIT CUT INTO HALF

JACKFRUIT PODS

JAKFRUIT PODS CUT INTO PIECES+ JACKFRUIT SEED CUT INTO PIECES

1. Transfer the jack fruit pieces, jackfruit seed pieces ,water, salt , turmeric , chilly powder  to the cooker. 
2. Cook the jack fruit pieces in a cooker to 2 whistles. 
3. Grind the coconut , green chilly,garlic, onion shallots.
4. Make sure it donot get grinded much.
5. Add the grinded mixture to cooked jackfruit.
6. Bring to boil .IF required add little water. But make sure the gravy should not have much water. 
7. Add oil and curryleaves.
8. Transfer to serving dish.

Note: You can also grind coconut , greenchilly and jeera and add to the jackfruit gravy .But we donot add onin shallots and jeera together.