Fruit Custard

Ingredients:

Apple 1
Banana 2
Papaya 1 Cup pieces
Custard Powder 1 1/2 Tbl Spn
Milk 1/2 Ltr
Sugar 2 1/2 Tbl Spn
Cashew 1 Tbl Spn
Ghee for frying cashews - little

Method:

Remove the skin of apple and cut into pieces. Even cut Bananas into same size of pieces. Mix Papaya, banana and apple pieces and keep it in fridge. Take one forth cup of milk and mix custard with that without any lumps. Boil the remaining milk. When it sttarts boiling reduce the flame, pour this custard milk syrup and stir it continuously. Within few minutes it will become like pulp. Add sugar and remove it from stove. After it becomes cool and the fruits in the fridge and mix gently. Keep it in fridge for 2 hours. Take it from fridge and decorate it with fried cashew and serve.

Tuardal Idli (Thuvaramparuppu idli/Kandhi idli)

Ingredients:

Boiled Rice : 1 Cup
Tuaram Paruppu : 1/2 Cu
Green Chillies : 3 or 4
Asafoetida : a pinch
Grated Cocount: 1 1/2 Tbl Spn
Salt As Required
Mustad 1/4 Tsp
Cooking Soda : 1 pinch
Oil : 1 Tbl Spn

Method:

Soak Boiled rice and tuar dal together for 3 hours. Then add green chillies, asafoetida and grated coconut. Grind it coarsely. Keep the dough for full one day. Now season it with mustard. Add cooking soda, salt and oil. Mix well. Pour the dough into cooker plate. Steam it in medium and then in low flame for 25 to 30 minutes. Cut it into pieces. Service it with coconut chutney.You can add lot of coriander in that chutney.

Rawa Idli

Ingredients:

Bombay Rawa 1 Cup

Sour Curd 3/4 Cup

Oil 1 1/2 Tbl Spn

Jeera 1 Tsp

Pepper 1 Tsp

Curry leaves Few

Chopped Coriander leaves Few

Salt As Required

Method:

Take a kadai. Pour Oil. Add Rawa and fry it in low flame. In a vessel pour one day sour curd. Mix the fried rawa when it is hot with that curd. Add necessary water to make it in to thick dough. It should thicker than the ordinary idly dough consistency. Then fry pepper and jeer and put on that dough. Add salt and curry leaves and mix well. Keep it aside for 15 minutes. Take idli plates and grease the plates with oil. Then put few chopped coriander leaves on each idly hole. Then pour rawa idly dough on each hole. Cook it in an idli cooker. Eat these idlies with coconut chutney.

Pullani Murukku

Ingredients:

Rice flour 3 Cup

Uradgram dhal flour 1 Cup

Sour thick curd 1 Cup

Red chilli powder 4 Tsp

Salt As required

Seasame seeds 2 Tsp

Oil To deep fry

Method:

In a broad bowl put rice flour, uradgram dhal flour, seasame seeds, curd, salt and chilli powder. Mix well. In a small kadai boil one ladle oil and pour it on the flour. After it becomes cool mix well. Then sprinkle water and make it into stiff dough. Using 3 eyed plain disc in a murkukku maker squeeze murukkus directly in hot oil. Fry till it becomes crisp. When it is golden in colour remove it from fire and put it in a colander. Then store it in a airtight container.

Butter Murukku

Ingredients:

Rice flour 1 1/2 Cups

Bengalgram flour 1/2 Cup

Roastedgram flour 1/2 Cup

Cumin seeds 2 Tsp

Pepper powder 1 Tbl Spn

Salt As required

Butter 2 Tbl Spn

Oil to deep fry

Cooking soda 2 pinch

Method:

Sieve rice flour, bengalgram flour and roastedgram flour and mix. In a big bowl put butter, salt and soda. Mix well with your fingers. It will become like a cream. Then add all the above mentioned three flours and cumin seeds. Mix well. Keep the flour into 4 parts. Sprinkle water to one part, make a thick dough. Using star disc in a murukku maker squeeze the murukku directly into hot oil. Fry till it becomes golden in colour. Remove from fire. Put it in a colander. Drain excess oil. Keep it in a airtight container. Like that take each part of flour and prepare murukkus so that it won't turn into dark colour.

Carrot and Tomato Soup

Ingredients:

Carrot 2
Tomatoes 4
Onion 1
Salt and Pepper Powder for Taste
Corn Flour 2 Tsp
Butter or Ghee 2 Tsp
Fried Bread Pieces 1/2 Cup

Method:

Peel onion and carrot make it into big pieces. Cut tomatoes into big pieces. Adding little water Cook the pieces with the help of pressure cooker. After it becomes cool, remove the excess water and make it into paste with the help of mixie. Then adding water filter the paste. In a small vessel put the corn flour and add little water and make it into semisolid paste. In a big vessel pour the syrup and boil it. Now add corn flour paste and boil. Then add salt and pepper powder and remove it from fire. Pour it in serving bowls. Put little butter and fried bread pieces on the top. Healthy and tasty soup. Try it

Rice Flour Upma

Rice Flour 2 Cups
Sour Curd 1 1/2 Cup
Red Chillies 4
Green Chillies 4
Oil 2 Tbl Spn
Urad Dal 2 Tsp
Asafoetida 1/2 Tsp
Mustard 1/2 Tsp
Curry Leaves Few

Preparation:

In a bowl put rice flour, salt and sour curd. Add half cup water and mix well. Keep a kadai in stove. Put oil. Add mustard. Allow it to crackle. Put urad dal, curry leaves, red chillies and green chillies. Pour the mixed flour. Mix well. Keep it in low flame. Allow it to cook. Mix well in between. If necessary add little oil. If you touch it with your finger, if it is not sticky, remove it from fire. Eat this when it is warm.