Avil Milk

Ingredients: 
Avil (flattened rice made from fried paddy) : 3 tb sp
Poovn pazham(plantain) _ ripe : 2 nos (medium)
Sugar : 4 tb sp
Ground nut or cashew nut crusshed : 1tb sp
Milk( cold) : 200 ml
Ice cubes : !/2 glass
Boost : 1/2 tsp

Preparation
Grind milk, palantain and sugar in a mixer for two minutes. Take a long glass, add avil and ground nut and pour the mixer. Distribute boost on top and serve with ice cubes.

Gudbud

Ingredients:
Vanila ice cream :1/4 cup
Apple and orange(peeled
and sliced in to small pieces) : 2 tb sp
Mixed fruit jam : 2 tsp
Cuscus( souked in water for
ten mnts) : 1 tsp
Pista ice cream :1/4 cup
Apricoat, Pista .badam and
cashew nuts (all crusshed) : 1 tsp each
Raisins : 1 tsp
Tooty fruity : 1/2 tsp
Caramalised sugar syrup : 1/2 tsp

Preparation
Take a long glass and distribute all the ingredients in the above order. Put long spoon in the glass and serve.
Note: You may add or substitute strawberry or butter scotch ice cream too.

Beef Biriyani

Biriyani Rice- 1/2 kg Beef - ½ kg Onion(big) - 2 nos(thinly sliced lengthwise) Chilly powder – 1 tsp Turmeric powder – ½ tsp Pepper powder – 1 tsp Green chillies -  8 nos Ginger-garlic paste - 2 tsbp Garam masala powder - 1 tsp Garam masala (whole) - A few Ghee – 1/4 cup Coconut oil – 1/4 cup Coriander mint leaves - A few Lemon juice - of 1 lemon Salt - As reqd  Fried onions – 4 tbsp

Fried cashewnuts -1 tbsp  Fried raisins – 1-2 tsp Preparation Marinate beef with chilly powder, turmeric powder , pepper powder and salt . Keep it aside for 10 mnts. Boil rice in salty boiling water, add garam masala (whole) and lemon juice and drain it when half done. Saute onion with oil in a pressure cooker till brown.Add green chilly, ginger-garlic paste, garam masala powder and salt as required and saute well.  Then add the marinated beef and  cook until the beef done well. Finaly add some chopped coriander and mint leaves. Grease a vessel with little ghee.Spread 1/2 of the beef masala and place 1/2 of rice over it. Pour 2 tbspn of ghee on top of it and sprinkle some fried onion , nuts raisins and a pinch of garam masala . Spread the remaining masala and top it with rice followed by ghee and fried onion , nuts ,raisins and garam masala. Close it with a air tight lid and put biryani in dum for 10 - 15 min .Garnish with coriander and mint leaves and serve beef biryani hot with putheena chammanthi and pickle .

Bechamel Sauce/ White Sauce

Ingredients

Butter                       50 gm
Olive oil                    1Tb Sp
Flour                         4Tb Sp
Milk Powder             10 Tb Sp
Water                          5 Cup
Chicken stock           10G

Preparation

              Melt the butter with oil in pot then add the flour while stirring then chicken cube.
              Dissolve the milk in the water and add to the above mixture and keep on stirring for 10-    15minutes or until thickening.

Pizza Sauce

Ingredients

4 Tomoto    Chopped and peeled      
1 TbSp       Tomoto Paste                      
2 TbSp       Tomoto ketchup                  
1 TbSp       Chopped Celery                  
2 TbSp       Olive oil                              
1 TSp         Salt                                      
1/4 TSp      Whit Pepper                      
1/2 TSp       Dried Thyme                         

Preparation

                    Boil all ingredients in a pot for 10 minutes.

RASAM POWDER

Incgredients

100 Gms     Red chillies

1 Cup          Coriander

1 Tb.Sp       Masoor dal

1 Tb.Sp       Chana dal

1 Tb Sp       Urad dal

1 T.Sp         Jeera

2" Piece       Haldi

2 Tb.Sp.      Pepper

Preparation

                    Roast the first 5 items and grind all the ingredients to a powder.

Pickle Masala Powder

Ingredients

100 Gm    Red chillies

1 tb.Sp     Methi

2 Tb.Sp    Moong

1 Tb.Sp    Jeera

1 Tb.Sp    Mustard

1 T.Sp      Haldi Powder

1.T.Sp      Hing Powder

Preparation

                   Grind all the ingredients together and bottle.

Sambar Powder

Ingredients

25 Nos    Red chillies

1 Cup      Coriander

1 T.Sp     Methi

1 T.Sp     Urad dal

1 T.Sp     Jeera

1 T.Sp     Hing

1 T.Sp     Haldi Powder

Preparation

               Grind all the above ingredients to a powder and store.

Western Curry Powder

Ingredients

2 Nos      Red chillies

4 Pods     Garlic

1 Tb.Sp   Pepper

1 Tb.Sp   Coriander

1 Piece    Ginger

1 Tb.Sp   Mixed spice

A few      Caraway seeds

1/2 T.Sp  Haldi

Preparation

                Pound all these into a powser .This does not keep for long.

Mulagai Masala (Chilly Masala)

Ingredients

3 Tb.Sp      Chana dal

3 Tb.Sp      Urad dal

6-8 Nos     Red chillies

                 Salt to taste

Preparation

                   Roast all these to a  brown colour,and grind to powder ,Mix with coconut oil or til oil before use.

Dosa/Idli Flour

4 Cups     Rice

2 Cups     Urad Dal

    Wash and dry both the above ingredients and grind to a rough powder.take 1 cup of the powder and grind to a rough powder.Take 1 cup of the powder and mix with enough water to form a batter.Keep it for 20-24 hours to ferment.Add salt and use as fresh batter.

FISH STOCK

INGREDIENTS:

 Fish bones                          1 kg

 Onion ,cut into 4 pieces       100 g
 Bay leaves                           3
 Lemon juice                         2 tbsp
 Celery stick,halved              100 g
 Whole black peppers          10g
 Water                                 3  ltrs

Method:
Place all ingredients covered on heat for 20 minutes
Drain and use as required.

CHICKEN STOCK

INGREDIENTS:


 Chicken bones            1 kg    
Carrot,halved                100g
 Onion,halved                    100g
 Celery stick,halved            100g
 Bay leaves                         1 g
 whole peppers                 2 g
  water                       4 ltrs
 
Method:.Place all ingredients covered on gentle heat for(3-4 hours)..Occassionally skim.
Drain and use as required.
NB
To make mutton or beef stock ; use mutton or beef bones and follow same method .

Meat Curry Powder

Incredients

100 Gm red chillies{roast}
3 Cups   Coriander(400 gms){Roasted}
1 Tb.Sp  Pepper
1 Tb.Sp  Garam masala
1 Tb.Sp  Jeera
1 Tb.Sp  Cuscus
2" Piece  Haldi

Preparation

                Grind the the ingredients to a fine powder and store in a bottle.

Chilly Squid(Chilly Koonthal)

Ingredients

Squid/koonthal         - 1/2 Kg

Onion                       - 100 G

Ginger garlic paste    - 1 TBs

Green chilly              - 6 Nos (Cut in to long pieces)

Chilly powder           -3TB s

Turmeric Powder      -1Ts

Cornflour                  -2Ts

Soya Sauce              -1TBs

Chilly Sauce             -1TBs

Tomato Sauce          -1TBs

Oil                            -As required

Salt                          -To taste

Preperation
Clean Squid well and marinated with chilly powder ,turmeric powder and salt and keep a side for 10Min then fry.
Boil oil in a fry pan add onion ginger garlic paste and green chilly and saute well.
Then add fried squid and all sauces and enough salt and cook well.
Garnish with capsicum ,coriander leaves and serve hot.

Vegetable Biriyani

Ingredients
Biriyani rice                                                       1/2 kg
Cauliflower, cut into flowerettes                        250 gms
Green peas, shelled                                            50 gm
Carrots, cut into 2.5 cm. long pieces                 100 gms.
French beans, cut into diamond shaped pieces   100 gms.
Potatoes, cut into four pieces each                        3 Medium
Cardamoms                                                         6 Nos
Cinnamon                                                            1 Piece

Cloves                                                                 4 Nos
Peppercorns                                                         8 Nos
Shahjeera                                                             1 Ts

Bay leaves                                                            2 NOs
Strands saffron                                                       Few    

For  Masala

Onions, sliced                        250 G

Curd                                     1/2 Cup

Chilly powder                           2 Ts

Ginger-garlic paste                    2 TBs

Mint paste                                1 TBs

Garam masala powder              1 TBs

Coriander-cummin powder    1.5 TBs

Salt                                              To taste

Ghee                                        3 TBs

Oil                                               For deep frying onions

For  garnishing

Tomatoes, sliced                        1 Nos

Capsicums, sliced                      1 Nos

Onions, fried till crisp                 1 Nos

Mint leaves                                   Few

PREPARATION
     Wash the vegetables and keep aside . Mix all the ingredients for the masala, well except the ghee and oil and marinate the vegetables in it for 1/2 an hour.

     Heat oil and deep fry the onions till well browned. Remove from oil and let it cool . When cool, grind to a paste.

    Wash and cook the rice and keep aside . Lightly roast the saffron, powder and sprinkle over the rice.
     Heat ghee in a kadai and season it with the whole spices.
     Add the vegetables and saute for some  minutes.  Add enough  water and cook the vegetables till done and almost dry.
     Grease a vessel with little ghee and   arrange alternate layers of rice and the prepared vegetables.Close it with a airtight lid and put in dum for 10-15 mnts.  Garnish with fried onion, capsicum and tomatoes.

     Serve hot with chammanthi, pickle and pappad.

MUTTON BIRIYANI

INGREDIENTS ;

Biriyanii rice - 1/2 kg
Mutton - 1/2 kg(cleaned and cut into medium  pieces)

Onion sliced - 250 g
Tomato sliced - 100 gm
Green chillies - 8 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Cashewnuts - 1 tbs

Raisins  - 1/2 tbsp
Cinnamon -  a small piece
Cloves- 4 nos
Cardamom(Elakka) - 4 nos
Curd - 1 tbsp
Fennel - 1/2 tsp
Garam masala - a pinch
Mint leaves- 1 tbsp
Coriander leaves - 1 tbsp
Ghee - 2 tbsp
Coconut oil - 2  tbsp
Salt - As reqd

PREPARATION Clean rice and Keep aside.Heat oil in a heavy bottom pan or a kadai. Add 1/4 of the sliced onions, cashew nuts, raisins and fry till golden brown. Keep aside. Heat up the remaining oil.Season fennel.Add rest of the sliced onions  and fry, till it becomes soft. Add ground pastes,  tomatoes, , turmeric powder, pepper powder, curd,  and saute till the oil starts to separate.  Then add mutton and cook, till the mutton is 3/4th cooked.Add enough salt and a pinch of garam masala .  Cook the rice along with all spices and salt, till it is 3/4th done. Grease a vessel with little ghee.Spread 1/2 of the mutton masala and place 1/2 of rice over it. Pour 2 tbspn of ghee on top of it and sprinkle some roasted onion , nuts and raisins . Spread the remaining masala and top it with rice followed by ghee and fried onion , nuts and raisins . Close it with a air tight lid and put Mutton biryani in dum for 10 - 15 min  Serve mutton biryani hot with putheena chammanthi and pickle .

Fish Biriyani

Ingredients :
Fish - 1 kg(cut in to average pieces)
Biriyani Rice - 4  cup
Onion - 3
Tomato - 2
Ginger - 1 piece
Garlic - 5-6 flakes
Green Chilli - 10
Chilli Powder - tsp
Turmeric Powder - 3/4 tsp
Salt
Curd - 1 tbsp
Lemon Juice - 2 tsp
Cashew nuts - 1 tbsp
Kismis - 1/2 tbsp
Coriander Leaves - A handful
Mint Leaves - A handful
Ghee - For Frying(Optional)
Water - 6 cup

For Masala 
Cinnamon - 1 piece
Cardamom- 6
Cloves - 6
Star Anise  -1
Cumin-  1/2 tsp
Fennel seeds - 1 tsp
Grind all together to a fine powder.

PREPARATION
 Marinate the fish pieces with chilly powder, Turmeric and salt and keep aside  for 30 mnts .
Crush ginger,Garlic and Green chilly.
 Wash the rice and drain the water well  . Fry the rice with little ghee. when little crispy, add water , salt,a small piece of cinnamon, 3 cardamom  ,3 cloves and cook the rice.

Fry  the sliced onions,crushed paste and tomato well. Add salt, curd and turmeric   . Fry the marinated fish pieces lightly.

When the water in the masala is almost dried add the fish pieces to it and cook for sometime.Then add the above garam masala powder and  lemon juice and stir for some time. Fish masala is ready.

 Fry little onions in ghee till golden brown then fry cashew nuts and kismis  and keep aside.In a tray, arrange masala and the rice in layers.First the fish masala and second layer is the rice,sprinkle little garam masala  powder,lemon juice,coriander leaves and fried onions, nuts and kismis. Repeat the steps ,the final layer should be rice.

 Cover it well,and keep the vessel  in a low flame  for at least 20 mints.The Fish biriyani is ready .

CHICKOO SHAKE

Ingredients

Ripe medium sized frozen chickoo ( sapodilla fruit ) : 4 nos.

Skimmed milk (chilled) :½ Ltr

Sugar :5 tb sp (optional)

Almonds or cashew nuts :2 tb sp (crushed)

Preparation

Grind all the ingredients in a mixer and serve chilled.

Nellikka Sarbath(Gooseberry sarbath)

Ingredients;

Nellikka (gooseberry) : 5nos(Cut in to small pieces and remove the

seeds)

Mint Leaf : 5 g

Coriander leaf : 15 g

Salt : To taste

Fresh root Ginger : a small piece

Green Chilly : ¼ of 1

Lemon : ½ of 1 medium size(de- seeded)

Water : 1 glass

Ice cubes : as required

Grind all the ingredients except lemon, in the mixer .Then add lemon and grind in the mixer for one minute. Strain it and serve.