Chocolate Ice Cream (Eggless)

Ingredients

milk - 150 ml

cornflour - 1 tbl.sp

cocoa powder - 1 tbl.sp

vanilla essence - 1/4 tsp

condensed milk - 200 ml

cream - 100 ml

dark chocolate chopped (optional)



Method

First take cold milk in a pan and add cornflour, cocoa powder and vanilla essence.

Mix it well and cook on a low flame stirring it continously till it becomes thick.

Remove from fire and let it cool down.

Add condensed milk, cream and dark chocolate and mix well.

Fill in ice cream mould and let it set in freezer for 8 to 10 hours.

Vegetable Stuffed Idli

Ingredients

Idli batter

onion - 1

capsicum - 1

carrot - 1

potato - 1

green peas - 100 gm

french beans - 10 to 12

few curry leaves

grated ginger - 1 tsp

green chilllies as per taste

mustard seed - 1 tsp

turmeric powder - 1/4 tsp

salt as per taste



Method

Chop onion, french beans and capsicum. Grate carrot  and potato.

Heat oil in a pan and add mustard seeds. When it splutters add green chillies, few curry leaves and

grated ginger and saute for few seconds.

Then add onion and cook till it becomes translucent.

Add all the vegetables, salt and turmeric powder and mix well. Put little water and cover and cook

till it becomes dry.

Remove from fire

Take idli mould and grease it with oil. Pour one tbl.sp of idli batter and then one tbl.sp of cooked

vegetable and then again top it with idli batter. Steam it for 15 to 20 minutes.

Remove and serve hot with chutney.

Kerala Banana Halwa

Ingredients
Kerala banana - 1 ripe
honey - 1 to 2 tsp
cinnamon powder - 1/4 tsp
chopped nuts
ghee or unsalted butter for cooking

Method
Peel banana and mash it in a bowl. Add honey and cinnamon powder to it and mix well and keep aside.
In a pan heat ghee, add chopped nuts and fry till golden brown in color.
Remove and keep aside.
Now in the same pan add mashed banana and cook on a low flame stirring continoulsy till it leaves the sides. Remove in a serving mould or plate and garnish with fried nuts.

Chilli Paneer Pockets

Ingredients
onion - 1
cumin seed - 1 tsp
ginger garlic paste - 1/2 tsp
paneer/cottage cheese - 200 gms
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
red chilli powder and salt as per taste
half of lemon
few corriander and mint leaves
chaat masala - 1 tsp
few bread slices

Method
Heat oil in a pan and add cumin seeeds. When it splutters add ginger garlic paste and saute for few seconds. Then add onion and fry till soft. Mash paneer and add to it along with all the other ingredients except bread.
Cook for two minutes and let it cool down.
Take bread slices. Wet it with little water and spread one tbl.sp of paneer masala and cover it with another bread slice. Deep fry or shallow fry it  and serve hot with ketchup.

Sindhi Biryani

Ingredients

for making masala

chicken - 1/2 kg

onion - 5

ginger garlic paste - 1 1/2 tbl.sp

bay leaf - 1

tomato - 3 medium size

red plum - 2 big or dry plum

yoghurt - 4 to 5 tbl.sp

turmeric powder - 1/2 tsp

corriander powder - 1 tbl.sp

roasted cumin powder - 1 tsp

garam masala - 1 tsp

red chilli powder and salt as per taste

few corriander and mint leaves

green chillies - 2 to 3

few slices of lemon

saffron soaked in milk

ghee or butter for topping



for making rice

rice - 1/2 kg

bay leaf - 1

whole pepper corn - 15 to 20

cinnamon - 1 inch piece

cloves - 3 to 4

cardamom - 3 to 4

black cardamom - 1

cumin seed - 1 tsp

enough water for cooking

salt - 2 tbl.sp

oil - 1 tsp so that rice do not stick to each other

oil - 1 tsp



potato - 4 to 5 cut into small pieces


Method
Clean and wash chicken and cut into medium size pieces.
Wash and soak rice in water for half an hour.
Thinly slice onions. Cut into cubes potatoes.
Boil potatoes by adding water and then deep fry in oil.
Deep fry onions till golden brown in color. Keep aside.
Coarsely make a puree of tomato and plum

Take chicken in a bowl and add  to it ginger garlic paste, yoghurt, all the powdered masala, mint and corriander leaves, tomato and plum puree, salt, turmeric powder, bay leaf, fried onions ( keep little onions aside for garnishing). Mix it all well and let it marinate for half to one hour.

For making rice boil enough water by adding salt and all the ingredients given. Let it cook till 3/4 done. Drain the water and keep aside.

Heat about 3 to 4 tbl.sp of oil in a pan and add the marinated chicken masala.
Cook till the chicken is half done. Slow the flame and add rice. Spread it evenly.
Garnish it with mint and corriander leaves, fried potatoes, mint and corriander leaves, fried onions, saffron soaked in milk, lemon slices, green chilli and ghee/butter.
Cover it and let it cook till the steam is released and rice is cooked.

Serve hot with salad.

Prawns Pattice

Ingredients
Prawns - 150 gm
onion - 1 medium size
ginger garlic paste - 1 tsp
green chilli - 2
red chilli powder - 1 tsp
roasted cumin powder - 1 tsp
egg - 1
few corriander and mint leaves
bread crumbs of two slice of bread
juice of half lemon
salt as per taste

Method
Wash prawns with salt and turmeric powder. Make a paste of it by adding green chillies and corriander and mint leaves.
Add rest of the ingredients and mix well. Leave it to marinate for 3 to 4 hours.
Deep fry in oil and serve hot with green chutney.

Sweet and Spicy Garlic Tomato Chutney

Ingredients

tomato - 4

onion - 1 small

garlic flakes - 8 to 10

green chilli - 2 

kashmiri red chilli powder - 1 tsp

salt as per taste

sugar - 1 tbl.sp

Method

Crush or make a paste of garlic.

Make a puree of tomatoes without adding water.

Heat 2 tbl.sp of oil in a pan and add crushed garlic flakes and green chilli and cook till garlic is slightly browned.

Add tomato puree, red chilli powder, salt and sugar and cook till all the moisture is absorbed and it becomes dry.

Off the flame and let it cool down.

Serve this as sandwich spread or have it with rice or roti.