Snow White Pudding

Ingredients :-
1 cup of Whip cream
1 cup of Sugar syrup
1/2 cup of sugar
1 table spoon of vanilla essence
1 table spoon of strawberry essence
4 loaves of bread without crest
cashew nut

Method :-

• Seperate equal amount of whip cream in to two bowls. Add sugar if required.
• Add vanilla essence in the first bowl and strawberry essence in the second bowl.
• Dip the bread loaves in sugar syrup and place it in the pudding tray.
• Spread both the creams on the top of bread and decorate using cashew nuts.
• Keep the tray in the freezer for half an hour.

Coconut Chicken Dry

This recipe would be a good side dish for veg fried rice.

Ingredients :-
500 gms of chicken
1 cup of grated Coconut
1 Onion chopped 
1 table spoon of oil
3 dry red chillies
Curry leaves
Salt

One table spoon 
Turmeric powder
Chilli powder
Coriander powder
Garam masala powder
Ginger garlic paste

Method :-

• Add all the powders to the chicken including salt and set aside.
• Heat oil in a pan. Add curry leaves, ginger garlic paste and onion. Saute well.
• Put the chicken pieces and mix well. Do not add water. Allow to cook in low flame.
• Grind coconut and dry red chillies in to a paste and add to the cooked chicken.
• Heat for 5 minutes. Garnish with curry leaves.

Veg Fried Rice

Ingredients :-

1 cup of Basmati rice
100 gms of Beans finely chopped
1 Carrot finely chopped
1 Onion finely chopped
3 Green chillies chopped
1/2 of cabbage finely chopped
3 tea spoon of ghee
Cloves and Cardamom
Salt

Method :-

• Cook the basmati rice in water by adding salt. Allow the cooked rice to cool.
• Heat ghee in a pan and add cloves and cardamom. Fry for a minute and then put the vegetables one by one. Allow it to cook.
• Once it is done mix the rice with vegetables thoroughly.Serve hot with raita and Coconut Chicken dry.

Aloo Masala

Ingredients :-

Aloo/Potato - 2
Sliced Onion - 1 cup
Tomato chopped - 1 cup
Grated ginger - 1 table spoon
Garlic - 4 cloves
Green chillies - 4
Turmeric powder - 1 table spoon
Meat masla/Chicken masala - 1 table spoon
Coriander powder - 1 table spoon
Oil - 2 table spoon
Mustard seeds - 1/2 table spoon
Dry red chilli - 1
Curry leaves
Salt

Method :-

• Heat oil in a pan and splutter mustard seeds. Add dry red chilli, curry leaves and sliced onion.
• Add ginger, green chillies and garlic. Saute well. Then add tomato, turmeric powder, coriander powder, meat masala, salt and potato pieces.
• Mix well and add a little water to cook.
• Once the mixture is cooked, serve hot with chappathi/rice/puri.

Beetroot Pickle

Ingredients :-
 
Beetroot - 1
Ginger grated - 1 table spoon
Green chillies - 4
Garlic - 1/2 table spoon
Vinegar - 1 table spoon
Curry leaves
Salt

Method :-

• Cut beetroot in to thin pieces. Mix with salt.
• Grind ginger, garlic and green chillies and add it to the beetroot.
• Finally add vinegar and mix well.
• Garnish with curry leaves.

                                     

Coconut Chammanthi

Ingredients :-

Grated coconut - 1 cup
Green chillies - 2
Dry red chillies - 2
Ginger grated -1 table spoon
Shallots - 2
Tamarind - 1 small ball
Salt

Method :-

• Mix all the ingredients and grind it. Make sure this should not be a paste.
• Garnish with coriander or curry leaves.

Beans Upperi

Ingredients :-

Beans - 200gm
Green chillies - 4
Grated coconut - 1/2 cup
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Salt

Method :-

• Cut beans in to thin round pieces.
• Heat oil in a pan. Add the beans, turmeric powder, salt and green chillies to it. Saute well.
• Close the lid and heat in a low flame. Do not add water. Check the mixture in between.
• Once it is done add the grated coconut and mix well.

Kaya-Payar (Plantain-Long bean) Mezhukkupuratti

Ingredients :-

Raw plantain (pachakkaya) - 1
Long bean - 100 gm
Green chillies - 4
Turmeric powder - 1 table spoon
Oil - 1 table spoon
Salt

Method :-

• Cut the plantain and long bean to small pieces. 
• Heat  a pan. Add the vegetables with a little water, salt, green chillies and turmeric powder.
• Close it with a lid until the water get absorbed.
• Once it is done add oil and mix well.

Spicy Crab Curry

Ingredients :-                                                                        

Crab - 3
Grated coconut - 1 cup
Grated ginger - 1 table spoon
Garlic cloves - 4
Sliced shallot - 1/2 cup
Chopped tomato - 1/2 cup
Green chilli - 4
Dry red chillies - 2
Oil - 3 table spoon
Curry leaves
Salt


Dry powders :-

Turmeric powder - 1 table spoon
Chilli powder - 1/2 table spoon
Coriander powder - 2 table spoon
Meat masala - 1 table spoon


Method :-

• Cut the crab in to pieces and marinate with salt, chilli powder and turmeric powder for 1/2 an hr.
• Heat oil in the clay pot/pan and add ginger, garlic, green chillies and sliced shallots. Saute well till it is brown in color. Finally add the tomatoes.
• Put the crab pieces in to the above mixture. Add coriander powder, meat masala and a little water, to cook.
• Heat oil in another pan and add dry red chillies, 2 cloves of garlic, 2 shallots, curry leaves and coconut. Fry it in a low falme until brown in color.
• Grind the coconut mixture after cooling and mix with the crab.
• Boil for a minute and garnish with curry leaves.

Plantain -Dal Curry (Pachakkaya-Parippu Curry)

Ingredients :-

Toor dal - 1 cup
Pachakkaya/Plantain - 1
Grated Coconut - 1 cup
green chillies - 5
Turmeric powder - 1 table spoon
Cumin seeds - one pinch
Oil - 1 table spoon
Mustard seeds - 1 table spoon
Dry red chilli - 1
Curry leaves
Salt

Method :-

• Soak dal in water for 1 hr. Pressure cook dal and plantain pieces by adding turmeric powder, salt and green chillies.
• Meanwhile grind coconut and cumin seeds with a little water.
• Add the ground mixture to the curry.
• Season it with oil, mustard seeds, dry red chilli, coconut and curry leaves.