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.

CHOCOLATE CREAM PIE

Ingredients:




 ¾ cup White Sugar  1/3 cup All Purpose Flour  2 cups Milk  30 gm unsweetened Chocolate (chopped)  Additional little Chocolate (grated)  3 Egg Yolks  2 tbsp Butter  1 tsp Vanilla Extract  19” Pie Shell (baked)




Method:

  

Take sugar with flour, milk, and chocolate in a saucepan and stir it continuously on medium flame until its     bubbling. Then cook it stirring constantly for 2 min.

	Put egg yolks with little chocolate mixture in a bowl and beat quickly to ignore the egg yolks from getting cooked.
	Add it to the remaining chocolate mixture and cook it for 90 sec. Then take it from heat and mix in butter with vanilla extract.
	Fill the pie shell with the mixture and refrigerate until it is well set.
	Add on grated chocolate and serve it.

Corn Rolls

Ingredients:




 2 cup boiled Corn Seeds  ½ cup All-Purpose Flour  4 Green Chilies  3 tbsp Coriander Leaves (chopped)  Salt and Pepper (to taste)  ½ tsp Sugar  1 tbsp Lemon Juice  1/3 tsp Baking Soda  Bread Crumbs (to coat)  Ghee or Oil (for frying)

For Batter:



 ¼ cup Rice Flour  ¼ Gram Flour  ¼ tsp Baking Soda 

1.  Salt (to taste) 

 2 cups Water




Method:

Combine all the batter ingredients to obtain a thin batter. Keep aside.

	Grind corn seeds with green chilies, until smooth, adding little water.
	Transfer into a bowl and add flour, coriander leaves, baking soda, lemon juice, sugar, salt and pepper.
	Add some water and mix to make smooth dough.
	Divide into balls and shape into cylinders.
	Dip each roll into the batter and then roll into bread crumbs.
	Heat oil/ghee in a frying pan.
	Fry the corn rolls, until golden brown on all sides.
	Remove and transfer on tissue paper to absorb excess oil.
	Serve hot with your favorite sauce.

Boondi Payasam

Ingredients:




Milk 400 ml

Condensed milk 200 ml

Boondi 1 cup 

Sugar 1 cup

Cardamom powder 1/2 tsp

Cashewnut 9

Ghee 2 tsp 




Method:




Make boondi with out sugar or salt. 

Boil milk and reduce it by half. Reduce the flame and add condensed milk and bring it to a boil. Add sugar and stir well. Then add cardamom powder. 

In another pan heat ghee and fry crushed cashew nuts and keep aside.

Before serving, add boondi and fried cashew nuts and serve immediately. 

Idiappam

Ingredients:


1 cup fine rice flour
1 cup water
Salt to taste
Oil for greasing
Coconut milk- 1/2 cup
Sugar to taste



Method:

Boil water and add salt to it. Switch off the gas and slowly add it to the fine rice flour. Mix well and let it cool for some water. Knead it well to get a soft dough.

Add some of the dough into the idiappam press (i used the ones with which i make omampodi or sev)and press it into greased idli plates or idiappam plates whichever you have to make small idiappams.

Steam it in the pressure cooker until cooked and serve hot with sweet coconut milk.