Pineapple Juice

Pineapple Juice
Preparation time- 3 mins
Cooking time-  2 mins  
Total time- 5 mins

Ingredients : 

1. Pineapple - 200 gm
2. Sugar - as needed
3. Ice cubes  - 4 no.

Methods:
Step 1: Cut the pineapple into small pieces and remove inner stem and outer flowers.

Step 2: Take a mixer grinder, put pineapple pieces, ice cubes and sugar. Crush this mixture by using pulse mode (anti clock wise) 2-3 times and then, grind it for 2 minutes using mode no.3.

Step 3: Strain the mixture and pour it in a glass and decorate with a pineapple piece.
             Now, cool pineapple juice is ready

Sambar

Preparation time- 5 mins

Cooking time-  10 mins  

Total time- 15 mins

Ingredients :

• Vegetables in square pieces - 250 gm ( in total, you can take 2-3 pieces of vegetables from any category).
• Drumstick - 5-6 pieces
• Ladies finger - 5-6 pieces
• Toor dal - 150 gm
• Salt - as needed
• Water - 3 glasses
• Oil - 4 tsp
• Mustard - 1 tsp
• Jeera - 1/2 tsp
• Fenugreek - 1/2 tsp
• Shallots - 7-8 no.
• Dried chilly - 4 pieces
• Turmeric powder - 1/2 tsp
• Chilly powder - 1/2 tsp
• Sambar powder - 4 tsp
• Tomatoes - 3 no./ mango pieces - 6-7 no. or you can use tamarind pulp as needed.
• Garlic - 3 no. (helps to prevent gaseous problems in the stomach)
• Asafoetida - 1/2 tsp (helps to get  taste and prevents gaseous problems in the stomach).
• Curry leaves -10 no.
• Coriander leaves - as needed 

Method:

Step 1: Take pressure cooker, put all vegetables, dal, water and salt and cook it till one whistle blows.
Step 2: Take a pan, add oil, mustard, jeera, fenugreek, curry leaves and dried chilly.
Step 3: Add onion, saute it well till it becomes golden brown color.
Step 4: Add turmeric, chilly and sambar powder, saute it for 30 seconds on low flame.
Step 5: Add tomato pieces or mango pieces and allow it to get cooked. If you are using tamarind pulp, add it last.
Step 6: Add ladies finger, drumsticks with 1/2 glass of water and allow it to boil. Cook it for 5 minutes by covering with a lid.
Step 7: Add the mixture to pressure cooker, add asafoetida and stir it well. Allow it to boil for 3 minutes and regulate the salt as required.
Step 8:Finally, you might use coriander leaves if needed.                         

Now, warm sambar is ready

Fruit cake salad

Preparation time- 10 mins

Cooking time-  10 mins  

Total time- 20 mins

Ingredients :

• Sponge Cake (Visit Vanilla Sponge Cake)
• Custard Milk (Visit Custard Milk)
• Sliced fruits
• Whipped Cream/ Powder
• Cooled water

Method:

Step 1: Keep Sponge cake piece on a bowl.

Step 2: Pour custard milk.

Step 3: Then, keep sliced fruits.

Step 4: Beat whipped cream in cooled water and keep it fridge for 10 minutes. After repeating four times in the same method, you will get a creamy texture like an ice cream and keep on top of it.

                                                                     

Now, tasty fruit cake salad is ready

Dal Curry

Dal Curry                                                      

Dal Curry

Preparation time- 5 mins

Cooking time-  10 mins  

Total time- 15 mins

Ingredients : 

1. Toor dal - 200 gm
2. Salt - as needed
3. Oil -3 tsp
4. Mustard - 1 tsp
5. Jeera -1/2 tsp
6. Dried chilly - 3 no.
7. Curry leaves -10 no.
8. Sliced shallots - 5 no.
9. Green chilly - 2 no.
10. Garlic - 3 no.
11. Asafoetida - 1/2 tsp
12. Turmeric powder - 1/2 tsp

Methods:

Step 1: Soak the dal in the water for 1 hour. Boil it in one glass of water with salt in pressure cooker for two whistles. Smash the toor dhal well and keep it aside.

Step 2: Take a pan, add oil, mustard, jeera, dried chilly and curry leaves.

Step 3: Then, add shallots and green chilly and saute it well till it becomes golden brown color.

Step 4: Add asafoetida and turmeric powder, saute it for 30 seconds on low flame.

Step 5: Add cooked toor dal and boil it for three minutes.

                                                                                                    

Now, warm dal curry is ready

Jackfruit cooked / Chakka vevichathu / Chakka puzhukku

Jack fruit cooked

Preparation time- 5 mins
Cooking time-  7 mins  
Total time- 12 mins

Ingredients : 

1. Jack fruit -1/2 kg
2. Curry leaves -20 no.
3. Coconut-1/2 cup
4. Onion -5no.
5. Green chilly - 3 no.
6. Garlic - 3 no.
7. Turmeric powder -1/2 tsp
8. Salt - as needed

Methods:

Step 1: Crush the coconut, onion, green chilly, garlic and turmeric powder into a moderate paste. If you are using mixer grinder, crush it in pulse mode 2-3 times.                     

Step 2: Take a pan with jackfruit, curry leaves. Add crushed mixture and one glass of water. Add salt as needed.                         

Step 3: Cook it on moderate flame for 5-7 minutes.                            

Step 4: With the wooden stick or spoon, mix the cooked jack fruit well.                                   

Step 5: Serve it with fish, mutton, chicken, beef or egg curry.                                                  

Tips: Cover the pan with lid, only after the water gets boiled.

          Adding garlic helps to prevent gaseous problems in the stomach.

                          Now, warm chakka vevichathu is ready

Ada pradhaman

Ada Pradhaman

Ada Pradhaman

Preparation time- 5 mins
Cooking time-  20 mins  
Total time- 25 mins

Ingredients : 

1. Palada - 250 gm  
2. Jaggary -200gm
3. Water- 1 glass
4. Ghee -100 gm
5. Raisins -25 gm
6. Cashew nuts -25gm
7. Thick coconut milk -1 glass
8. Moderate coconut milk- 1 glass
9. Dried ginger (chukku) -1 piece 

Methods:
Step 1: Wash ada and keep it dry.

Step 2: Add powdered jaggary in one glass of boiling water, stir it well for five minutes, strain it and keep it aside.

Step 3: Take a pan, add ghee on a moderate flame. Roast the ada till it becomes brown color.

Step 4: Add moderate thick coconut milk on a moderate flame, stir it well in a same direction continuously.

Step 5: After seven minutes, add jaggary solution and crushed chukku (dried ginger) and stir it well in a same direction continuously.

Step 6: After seven minutes, add thick coconut milk, stir it continuously in a same direction.

Step 7: When the payasam becomes thick, you can stop the flame.

Step 8: Take another pan, roast the raisins and cashew nuts in ghee separately, then add to the payasam.

Step 9: You can serve it with pappad and banana.

         Now, tasty ada pradhaman is ready

Prawn Mango Curry

Prawn mango curry
(Prepared by my sister Mrs. Josmy Byiju.,R.N.,R.M.,United Arab Emirates)

Prawn Mango Curry

Preparation time- 10 mins
Cooking time-  10 mins 
Total time- 20 mins

Ingredients :

1. Prawns -200 gm
2. Mango pieces- 200 gm
3. Coconut oil- 6 tsp
4. Mustard - 1 tsp
5. Cumin Seeds- 1/2 tsp
6. Asafoetida- 1/2 tsp
7. Onion sliced- i no.
8. Green chilly-3 no.
9. Red chilly powder- 1 tsp
10. Turmeric powder- 1/2 tsp
11. Coriander powder-1/2 tsp
12. Thick coconut milk- 200 ml
13. Medium thick coconut milk- 200 ml
14. Curry leaves- 15 no.
15. Red chilies- 3 no.
16. Coriander leaves- if needed
17. Salt -as needed

Method:

Step 1: Take a pan, heat it on medium flame. Pour 3 tsp oil. Add cumin seeds, green chilies and onion and saute it well.

Step 2: Add red chilly powder, turmeric powder and coriander powder and saute it for 30 seconds. Add mango pieces and again saute it for 1 minute. 

Step 3: Add medium thick coconut milk and allow it cook for five minutes. Then add prawns, salt and asafoetida and cover it with a lid for five minutes.

Step 4: Add thick coconut milk and warm it for 30 seconds. Switch of the flame.

Step 5: Take another pan, add coconut oil, mustard seeds, curry leaves,shallots and red chilies, saute well till it becomes golden brown color. Add this mixture to mango prawn curry.

     Now, tasty prawn mango curry is ready