MANGO PAYASAM ( DESSERT )

1 mango well ripped ( removed skin & cut )

2 tbsp sago ( pre-soaked & drained )

Pinch of salt

1 cup milk

½ cup condescend milk ( more / less )

½ tsp cardamom powder

Water for cooking

For Garnishing:

Ghee for cooking

Extra mango pieces

5 cashew nuts cut

METHOD:

Add water, salt & cook mango pieces till soft.

Cook sago till transparent.

Once sago is cooked add cooked mango,

condensed milk, fresh milk mix well &

keep stirring for few minutes until

bubbles form sides of the pan.

Add cardamom powder, mix &

remove from fire.

In a frying pan heat up ghee, fry

cashew nuts till golden keep aside.

In the same pan add extra mango

pieces, fry till golden keep aside

Last add fried mango pieces, cashew nuts

into mango payasam mix well.

Serve hot or cold.

JACKFRUIT PAYASAM ( DESSERT )

2 tbsp ghee

5 cashew nuts ( cut open )

1 tbsp fresh coconut chopped

6-8 jackfruit pulp ( removed seeds & chopped )

2  tbsp sago ( pre-soaked & drained )

½ cup molasses ( jaggery, more / less )

1 cup coconut milk

½ tsp payasam spice powder

( cardamom, dried ginger, cumin )

Water for cooking

METHOD:

Heat up ghee, fry cashew nuts till

golden, keep aside.

Fry coconut pieces till golden, keep aside.

In same remainder ghee fry jackfruit

pieces till golden brown, keep aside.

Add some water, cook sago till transparent.

Add molasses mix well until well dissolved.

Add jackfruit, coconut milk, keep string till

bubble start to form.

Remove dessert from fire add, payasam

spice, mix well.

Garnish with cashew nuts & coconut pieces.

NOTE:

Best to serve is after 1 hour / more after cooking.

VEGETARIAN IDLY BURGER

A:

Butter for cooking

Idly ( I use leftover idles, cut into two )

B:

Salad leaves

Cucumber sliced

C:

Dry Chili Chutney

Mint Chutney

E:

1 potato ( cooked & remove the skin )  

1 cup mixed vegetables cooked

1 tomato chopped

1 onion chopped

1 chili green chopped

Coriander leaves chopped

Young curry leaves chopped

1-2 tbsp cheese grated

1 tbsp corn flour

Salt & pepper to taste

METHOD:

Mash potato & mixed vegetables.

Add in remainder ingredients & mix well.

Shape into small patties & keep aside.

Heat up no-stick pan little some butter.

Pan-fry vegetable patties on both sides

until golden brown & keep aside.

In same pan add some butter & pan-fry

both sides of idles lightly & keep aside.

To Make Burger:  

Spread some dry chili chutney inner

parts of the idles.

Add salad leaf, spread some mint chutney,

vegetable burger again mint chutney,

cucumber slice.

Cover with other part of idly.

Serve with hot drinks.

PAN FRIED CAKE DESSERT

Very easy & tasty dessert can prepare

in 10 minutes, ideal for kid’s party

Butter cake ( leftover, few pieces  sliced )

Butter for frying

Cordial drink ( any flavored )

Ideal milk few spoons

Ice-cream ( any flavored )

Strawberries cut

METHOD:

Heat up nonstick pan, add butter.

Pan fry the cake pieces on both sides

until golden brown.

Arrange the fried cake pieces on a plate.

Pour cordial drink over the cake until soaked

Add some ideal milk, strawberries.

On top with ice-cream & serve. 

GOLDEN FRIED BREAD, EGG BALLS

A:

Oil for deep frying

Breadcrumbs

B:

2 hard boiled eggs

( removed shell & chopped )

2 slices of bread ( wet the bread,

squeezed out water & chopped ) 

1 onion chopped

1 green chili chopped

1 tomato chopped

Spring curry leaves chopped

Coriander leaves chopped

1 tbsp cheese grated

½ tsp pepper powder

½ tsp chicken seasoning powder

¼ tsp ginger & garlic paste

METHOD:

Heat up oil .

Mix “B” ingredients together,

make into marble size balls.

Roll the balls into breadcrumbs.

Deep fry in medium flame until

golden brown.

Serve hot with chili sauce.

VEGETARIAN MUTTON WITH CHICKPEAS CURRY

A:

½ packet vegetarian mutton

( Deep fried, soaked in water for 20 minutes.

Squeezed out water & keep aside )

2 medium size potatoes

( boiled, removed skin & cut )

Chickpea cooked ( small bowl )

B:

½ tsp mustard seeds

1 cinnamon stick

2 star anise

1 stalk lemon grass ( white part, cut )

1 stalk curry leaves

C:

1 onion chopped

1 tbsp ginger & garlic paste

2 green chilies cut

1 tomato cut

D:

1 tbsp chili powder

2 tbsp meat curry powder

1 tsp kurmah powde

½ tsp turmeric powder

Salt to taste

E:

Oil for cooking

½ cup water

1 cup coconut milk

¼ tsp garam masala

Coriander leaves chopped

METHOD:

Heat up oil, add mustard seeds.

Once mustard seeds pop up

add cinnamon, star anise, lemon 

grass & curry leaves.

Add onion sauté till soft brown, add

ginger & garlic paste stir for seconds.

Add chilies, tomato stir till soft.

In that add “D” & stir till oil separates.

Add ¼ cup water stir for few second.

Add potatoes, chickpeas, mutton

remainder water.

Mix well, cover & cook for few minutes.

Add coconut milk, garam masala.

Once curry start to boil, sprinkle

coriander leaves & remove from fire.

Serve with rice or breads.

  

STUFFED EGGS SHALLOW FRIED

3 hard boiled eggs

1 tbsp cheese grated

Pinch of garam masala

½ tsp pepper powder

salt to taste

1-2 tsp oil for cooking

1 tsp corn flour

For Stuffing:

1 onion minced

1 chili green minced

1 tomato small minced

Young curry leaves minced

Coriander leaves minced

1-2 slice bread minced ( white parts only )

METHOD:

Cut eggs into two, remove yolk & keep aside.

In a bowl add all minced ingredients,

egg yolks, cheese, pepper powder,

bread, salt, garam masala & corn flour, 
mix well.

Fill in the stuffing ingredients into

the egg white.

Heat up no-sticking pan with oil.

Shallow fry the stuffed eggs on both

sides till golden brown.

Serve hot with Ketchup.