Mango and Coconut Burfi Recipe

Ingredients

Pulp of 3 mangoes

Coconut – 5 tbl.sp

Cream -3 tbl.sp

Condensed milk – 400 gm

Cardamom powder – ¼ tsp

Few chopped nuts for garnishing

Method

First lightly roast coconut for few seconds then to it add condensed milk , cream and cardamom powder. Cook till the consistency is thick and dry. Keep stirring all the time. When it becomes thick add mango pulp and again keep cook till it becomes thick.

Remove on a greased plate. Spread it evenly and garnish with chopped nuts. When cooled down. Cut into pieces and serve.

Parippu Vada (Kerala Style)

Ingredients

Chana dal – 1 cup

Toor dal – ½ cup

Rice flour – 2 tbl.sp

Small piece of ginger crushed

Green chillies chopped as per taste

Few curry leaves

Onion – 1 chopped

Salt as per taste

Method

Soak both dal in water for 3 to 4 hours. Keep one to two tbl.sp of dal aside and rest grind coarsely without adding water. Add rest of the ingredients. Make small flat round balls and deep fry in oil. Serve hot with chutney.

Pepper and Cheese Sandwich

Ingredients

onion - 1
garlic cloves - 4 to 5
capsicum - 2
few basil leaves or herbs
salt and pepper as per taste
mozirella and cheddar cheese
few bread slices

Method

Heat oil in a pan, add garlic cloves crushed and saute for few seconds. see that the color is not changed. then add chopped onion and saute till it becomes soft. add chopped capsicum, basil leaves and salt and pepper and cook for few seconds.Add cheese and turn off the flame. when cool down. Spread a tablespoon of this mixture on the bread slice.  Cover with another bread and toast it on both the sides and serve hot.

Fried Chicken Leg Pieces

Ingredients
chicken leg pieces - 7
one small piece of ginger
6 flakes of garlic
corriander powder - 1 tbl.sp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
salt and chilli as per taste

Method
Clean and wash the chicken and pat it dry. Make slit in the chicken pieces so that the marinated masala is absorbed by it.

Make a paste of ginger and garlic.

Make a marination from all the given ingredients and marinate the chicken for 1 to 2 hours or overnight.

Deep fry the chicken and serve hot.

You can even coat it with egg batter and bread crumbs.

Pinwheel Sandwich

Ingredients
few bread slices
grated cucumber
chopped tomato

for making chutney
grated coconut - 2 to 3 tbl.sp
mint and corriander leaves
green chilli as per taste
garlic flakes - 2 to 3
juice of 1/2 lemon
salt as per taste

Method
Take a bread slice, remove the sides and with the help of a rolling pin flatten it.
Spread green chutney on it and a spoon of grated cucumber and tomato. Roll it and in a plastic sheet and let it set in the refrigerator. Remove and serve.

Chicken and Vegetable Fried Rice

Ingredients
cooked rice - 2 cups
boiled and shredded chicken - 1 cup
crushed ginger and garlic - 1 tsp
mixed vegetable - 200 gm (carrot, capsicum, beans, onion)
soya sauce - 1 tsp
green chilli as per taste
egg - 2
salt and pepper as per taste

Method

Heat oil in a pan,  add crushed ginger and garlic and saute for few seconds. Then add green chilli and again saute for few seconds and then add boiled and shredded chicken and stir fry for 2 to 3 minutes.
Then again mixed vegetable and cook on a high flame for 2 to 3 minutes. Add soya sauce, salt and pepper and eggs, mix well and cook till the eggs are cooked. Add rice and mix gently.Serve hot with manchurian.

Mysore Pak Recipe

Ingredients
chickpeas flour - 1 cup
sugar - 1 cup
ghee - 1 cup
cardamom powder - 1/4 tsp

Method
First heat ghee and pour in the chickpeas flour and mix well. Seive it and keep it aside.

Make a one thread consistency of sugar syrup by adding  1/4 cup of water, also add cardamom powder to it.
In another pan, keep ghee for heating.

When syrup is ready add chickpeas flour to it gradually. Keep on stirring it continously. When it is done, add hot ghee about 1 spoon at a time till all the ghee is over.

See that when you put hot oil, the mixture will turn frothy and will become porous too.

Now take a greased pan and immediately pour into it. Remove all the excess oil. When it is still warm, cut into cubes, so that it becomes easy to cut after wards.

Remove and serve.