Ingredients:

milk-500ml

egg-4

sugar-8 table spoon

water-150ml

Preparation:

-mix milk, eggs and 4 table spoons of sugar using whisk or in a mixer and keep aside

-add 4 spoons of sugar in to the water

-boil it until  gets a brown colour(do not stir in between)-CARAMEL

-take the caramel in to a bowl and pour milk-egg mix on top of it

-cook it in the oven at 150 degree for 30 min

-allow it to cool

-keep in therefrigerater for 1 hour

-serve the pudding upside down with the caramel

Pork-2 steaks

butter-2tsp

chilli powder-1/2 tsp

pepper powder-1/2 tsp

ginger garlic paste-1/2tsp

olive oil-1/2tsp

lemon juice-1/2 tsp

salt to taste

Preparation:

-mix all the ingredients  in a vessel

-brush the batter on the pork steaks

-keep aside for 15min

-preheat the grill to medium heat

-grill the pork for 30 min.Turn half way.

-here is the mouth-watering grilled pork

Pork-1/2 kg cut in to medium size cubes

fresh cream-200ml

tomato-1

big onion -1

ginger garlic paste-1/2 tsp

garam masala-1/2 tsp

coriander powder-1/2tsp

pepper powder-1/2tsp

green chilli-1

salt to taste

For seasoning :

oil-1/2 tsp

curry leaves

mustard

Preparation:

-mix all the ingredients except fresh cream in a vessel

-cook until it is done

-add fresh cream and stir for 1 min

-heat oil in a pan,sputter mustad seeds,add curry leaves

-garnish the curry with it

-serve hot with appam,rice ,puttu….

Pork-1/2 kg

coriander powder-1tbsp

pepper powder-1tbsp

turmeric powder-1/2tsp

tomato-1

big onion -1

ginger garlic paste-1/2 tsp

garam masala-1/2 tsp

green chilli-1

olive oil-1tsp

soya sause-1 tsp

oil-1/2 tsp

salt to taste

Preparation:

-cook pork in a cooker with salt and keep aside

-heat oil in a pan,sputter mustad seeds

-saute onion till become tansparent,add cut tomato and green chilli

-add coriander powder,pepper powder,turmeric powder,garam masala and ginger garlic paste

-mix cooked pork with it

-add olive oil and soya sause

-serve hot with rice

Tomato-3

White rice-2 cup

Water-3 cup

Big oinion-1

Green chilli-3(cut length wise)

Turmeric powder-1/4tsp

Curry leaves-5

Ginger garlic paste-1tsp

Cardamom-2

Cinnamon-1inch

Mustard-2 pinch

Oil-2tsp

Salt to taste

Preparation:

-Cut the tomato in to small pieces

-Grind the tomato and keep aside

-Heat oil in a cooking pan & sputter mustard

-Add onion,green chilli & salt and fry for 5 min

-Add ground tomato and a little more salt

-Put powdered cinnamon & cardomom,ginger garlic paste and turmeric powder

-Pour water and let it boil

-Add rice, cover the pan with lid & cook it

-Enjoy it with papad,mixed vegetable salad & pickle

Ingredients

Raw mango – 1 kg

Garlic – 20 gm  and Ginger – 20gm-cut in to small pieces

Salt – 1/4 kg

Gingili oil – 400ml

Mustard seeds – 1 tsp

Fenugreek powder- 1 tsp

Chilli powder – 100 gm

Turmeric powder – 2 tsp

Curry leaves – 5

Asafoetida – 5 gm

Method

-Cut the mango in to small pieces

­-Heat the oil in a pan, crackle the mustard, add ginger, garlic and curry leaves

-Add chilli powder, turmeric powder and fenugreek powder

-Add salt and mango pieces, mix it well

-Add the gingili oil and turn off the flame.
-Keep it in air tight glass containers

Lime – 10
Chilli powder – 4tsp
Garlic – 20 gm  and Ginger – 20gm-cut in to small pieces
Mustard – 1/2tsp
Turmeric – 1/2tsp

Fenugreek powder– 1tsp
Vinegar – 100ml
Oil – 100ml
Curry leaves – 5
Salt to taste

Preparation

-Fry or steam the lime to remove the bitter taste.

-Cut the lime in to small pieces

­-Heat the oil in a pan, crackle the mustard, add ginger, garlic and curry leaves

-Add chilli powder, turmeric powder and fenugreek powder

-Add salt and lime pieces, mix it well

-Pour the vinegar and turn off the flame.
-Keep it in air tight glass containers

Tomato:2

Big onion:1

Red chilli powder: 1tsp
Salt to taste
Mustard
oil
Curry Leaves

Preparation:

-Cut the tomato and onions in to small pieces.

-Pour oil in to a cooking pan.

-Add the onion and shallow fry it for few min.

-Put the tomato and fry well

-Add the red chilli powder and Salt.

-Grind it well.

-Pour some oil, season with mustard and curry leaves.

-Pour the grinded paste in it and add some water if required.

-serve it with appam, dosa, upma…………



Ingredients:

Chicken-1/2kg

Kashmiri chilli powder-3tsp

Turmeric powder-3/4tsp

Coriander powder-1/2tsp

Ginger garlic paste-2tsp

Yogurt-1tbsp

Cornflour-3tsp

Egg-1

Salt-1tsp

Preparation:

-Cut the chicken in to small pieces , wash and keep aside

-Mix all the ingredients

-Marinate the chicken for 20 min

-Heat oil in a frying utensil and deep fry the kabab

-Serve it with simple vegetable salad

Vermicelli – 200gms
Sugar – 300gms
Milk – 1 liter

Water-100ml
Ghee- 3 tbsp
Cashew nuts – 50gms
Kismis – 50gms
Cardamom powder – 1tsp

Preparation :

-Heat the cooking pan and add the ghee.

-Fry the cashew and Kismis and keep aside.

-Roast the vermicelli until it becomes golden brown.

- Add the milk and water and stir on low flame.

-Add the sugar and check the sweetness.

-When the mixture started becoming thick, turn off the flame.

-Add the fried cashew, Kismis and cardamom powder.

-Can serve as hot or chilled as per your taste.