LEMON BANANA LASSI

Ingredients:

Bananas, medium sized                                     3 nos.
Yogurt                                                              1½ cups
Honey                                                              5 tbsps.
Lemon juice                                                     1 lemon
Water                                                               as required
Ice                                                                   as required

Procedure:

1.Peel the bananas and cut into small pieces.
2.Whisk the yogurt and put it in a mixer. Add sliced bananas, lime juice and honey and blend well.
3.Add some cold water and ice to the lassi and blend it again.
4.Serve in a tall glass.

Mango Drink Recipe

Ingredients:

8 Green Mangoes

 4 Cups Water

 1 Tsp Dry-Roasted And Grounded Cumin Seeds

 ½ Tsp Red Chili Powder

 1 Tsp Salt

 4 Tblsp Sugar

 3 Tblsp Chopped Mint Leaves

 12 Crushed Ice-Cubes

Method:

 Cook the mangoes in adequate water.

 Drain the water and peel the outer skin.

 Stone and pulp the mango.

 To the pulp, add water, sugar, salt, chili, mint and cumin.

 Whisk thoroughly.

 Serve chilled with crushed ice.

Badam Milk Shake

Ingredients:

 4 Cup Milk

 1 Cup Water

 3 Tbsp White Poppy Seeds

 4 Tbsp Minced Raw Cashews

 3 Tbsp Shredded Dry Copra

 ½ Cup Sugar

 Cardamom Seeds

Method:

 Roast poppy seeds in low heat.

 Mix the poppy seeds, cashews or almonds, coconut and water in a blender.

 Add 2 cups of milk and again blend in the mixer.

 Pour the mixture through a strainer over a pan.

 Press out as much as liquid as possible.

 Add the remaining milk and cardamom seeds.

 Boil the milk to the boiling point stirring constantly.

 Add sugar and remove from fire.

Lemon Juice

Ingredients:

 2 Lemons

 4 Cup Water

 Dates

 2 Tbsp Sugar

 2 Tbsp Honey

Method:

 Cut the lemons in halves crosswise, remove the zest and squeeze out the juice.

 Cut the dates into very small pieces.

 Boil the dates in water for 10 minutes.

 Remove from stove and allow it to cool.

 Add lemon zest and sugar.

 Stir well and strain.

 Add honey and stir again.

Fish Molee, Fish Moly

 Fish Molee is a famous kerala fish curry made with fried fish cooked in coconut milk. The word molee itself literally means "stew". It is a mild stew suitable for those who like mildly spiced food. Those who like more spice can increase the number of green chillies. The fish curry can be had with white rice, puttu,  vellaiappam   

                               

Ingredients 

For Marinade

Fish Fillets - 4

Salt - 1 tsp

Chilly powder - 1 tsp

Turmeric Powder - 1 tsp

For Gravy (Stew)

Green Chillies - 2
Onion (medium sized) - 1 (sliced diagonally)
Ginger - 1 " (sliced)
Garlic - 2-3 pods (sliced)

Pepper powder - 1 tsp
Coconut Milk - 2 cups (Tastes best with fresh coconut milk)
Curry Leaves - 1 string
Oil - 3 tblsp
Lemon Juice (or vineger) - 1 tblsp
Salt - to taste

Method 

1. Wash the fish fillets thoroughly and then marinate with turmeric powder, chilly powder and salt. Keep it aside.
2. Heat oil in a frying pan and fry the fish fillets.
3. After a few minutes, or when fillets turn light golden brown in color, remove the pieces.
4. In the same oil, fry onions, curry leaves, garlic and ginger till they get cooked.
5. Add sliced green chilies and fry for a minute.
6. Add water, lemon juice, pepper powder and salt to the above.
7. Boil the mixture and then lower the flame.
8. Add coconut milk and simmer the gravy for 3 to 4 minutes until it becomes thick. Do not let it come to a full boil. Just let it simmer.
9. Now add the fried fish fillets to the above and cook for another 2-3 minutes.
10. Fish Molee is ready. Serve it with white rice, puttu, vellaiappam, appam, idiyappam etc.

Vegetable Soup

Ingredients:

Cauliflower (small flowerettes) - 1/4 cup

Carrot (chopped) - 1/4 cup

French Beans - 1/4 cup

Green Peas - 1/4 cup

Mushroom - 1/4 cup

Spring Onions - 1/2 cup

Cabbage - 1/4 cup

Veg Broth - 1 can /  Veg Seasoning - 1 cube
Pepper Powder - 1 tsp.
Corn Starch - 2 tblsp.
Salt - to taste

 
(can also add baby corns/corn/capsicum to the vegetables)
 
Method :

1. Heat butter. Add all vegetables and stir fry for 2-3 minutes on high flame.
2. Add veg broth/seasoning cube, water (as required), pepper powder, salt and bring it to a boil.
3. Then reduce the heat & add corn starch paste. Keep stiring until the soup turns thick & creamy.

4. Remove from heat after 5 minutes. Serve hot.
(You can add a little hot sauce/soya sauce when having the soup)

Sweet Corn Vegetable Soup

Ingredients:

1 cup corn
3 cups water
1 tbsp Corn flour
Salt to taste
Bit of Sugar (optional)

Boiled peas and small pieces of carrot, coriander leaves (optional)
1/2 tsp Soya sauce
1/2 tsp chilli sauce


Method:

Cook the corn and keep some seperately. Grind the remaining corn with little peas.

In a pan, add water, grinded corn and corn flour and mix well on low flame.

Add the remaining ingredients and when the soup becomes thick. Now add the boiled peas, small pieces of carrot and the corn kept seperately. Garnish with very few coriander leaves and serve.

Fish Masala

Ingredients:

For Marinating

Fish - 1 lb (cut into pieces)
Red Chilly Powder - 2 tsp
Corriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Salt - as needed
Lemon Juice - as needed (app. 1 tblsp)

For  Masala

Onion - 1 big(or 2 small finely chopped)
Tomato - 1 big (or 2 small chopped)
Green Chilly - 4
Red chilly Powder - 2 tsp
Corriander Powder - 1.5 tsp
Turmeric Powder - 1/4 tsp
Fennel Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Grated Cococnut - 2 tblsp
Tamarind - small lime sized
Salt - as needed
Cilantro - for garnish
Oil - 2 tblsp

Method:

1. Cut the fish into small pieces and marinate with the ingredients under 'For Marinating'.
2. After about 5 minutes of marinating, shallow fry the pieces.
3. To prepare the masala, heat oil in a pan and fry the onions till golden brown.
4. Next add the tomatoes and green chillies and cook till the tomatoes become pulpy.
5. Now add the tamarind pulp and all the dry spices. (red chilly powder, corriander powder, turmeric powder, cumin powder, fennel powder and salt)
6. Grind the coconut and add it to the masala.
7. Cook till the mixture is well cooked and oil seperates from the masala.
8. Finally add the fried fish pieces and chopped cilantro.
9. Toss gently and cover with a lid. Cook on medium low heat for few minutes and switch off.
10. Serve with white rice or chappatti

Ada Pradhaman

Ingredients:

Ada 1 cup 

Jaggery 400 gm 

Cashew nuts 10 

Coconut 1st milk 2 cups 

Coconut 2nd milk 3 cups 

Cardamom 8 

Rasins 10 

Ghee 1 tsp 

Method:

Wash and cook ada in hot water and strain and leave it aside. Then melt jaggery in luke warm water. Dissolve and strain it. Now add the cooked ada and jaggery in a heavy bottomed pan and place it on medium flame. Allow it to cook well until the sweetness of the jaggery gets into the ada. After this is done well add the 2nd milk and let it boil till it is reduced to one third of the quantity. Now add the thick milk and do not boil, but heat it and remove from fire. 

In a Pan heat the ghee and fry the cashews, rasins and cardamom and add it to the pradhaman. Serve hot. 

GHATIA

Ingredients:

Wheat flour - 1 cup
Oil - 5 Tbl.sps
Salt - optional
Water - just enough to mix the dough.

Method:

Mix oil to the flour till it blends well with the flour and resembles bread crumbs.

Sprinkle little Water and knead to a stiff dough.

Pat and knead well several times.

Make even sized chappathis using wheat flour for dredging.

Heat a tawa and place one chappathi.

Using clean nails prick all over the chappathion top ( or with a fork )
Roast without using any oil till crisp on one side.

Turn over to direct heat and brown the other side.


Yield: 7 chappathis

Caloric value:

1 ghatia : 169 calories.