Onion Dosa with Chutney and Sambar

Ingredients:

For Dosa:

• Dosa batter 2 cup
• Onion 1 big
• Ginger 1 Tsp
• Green chilly 2
• Coriander leaves ½ cup
• Ghee

Chop the onion, ginger, green chilly and coriander leaves together. Add a little salt into this and keep it aside. Pour dosa batter on the tawa. Spread it and put the chopped ingredients on the top. Pour little ghee and cook. Then flip it and cook the other side.

For the coconut chutney:

• Coconut 1 cup
• Green chilly 2 to 3
• Ginger 1 piece
• Curry leaves few
• Shallots 3 
• Salt

Grind together all the ingredients without adding water. Transfer it to a bowl.


For sambar:

You can refer the post on making sambar here.

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Strawberry Thick Shake

Ingredients:

• Fresh strawberry : 10
• Chilled milk : ½ litre
• Fresh cream : ½ cup
• Sugar : 2 to 2.5 Tbsp

Combine all the ingredients together and blend it well. Serve it with strawberry pieces and fresh cream. 

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Fresh Cream Pudding

Ingredients:

• Fresh cream : 2 cup
• Condensed milk : ½ tin (200 gm)
• Milk : 3 cup
• Gelatin : 3 Tbsp
• Sugar : ½ cup
• Vanilla essence : 2 Tbsp

Heat the milk with condensed milk and sugar. Remove it from fire and cool it. Then melt the gelatin using double boiling method and pour it into the warm milk mixture. Combine well. Add vanilla and fresh cream into it and  stir. Pour it into a bowl or to a pudding dish. Freeze it for one hour and then transfer it to the lower rack.

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Badam Milk

Ingredients:

• Almond : 20
• Chilled milk : 2 cup
• Sugar : 2 Tbsp
• Vanilla essence : ½ Tsp

Soak almond in hot water for 30 mins, then peel off the skin and keep it aside. First grind the almond with little milk into a fine paste and add the rest of the ingredients into a mixer and beat it well. Serve it cold.

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Chicken Stew

Ingredients:

• Chicken : 1 kg
• Potato : 1 big
• Carrot : 1 big
• Onion : 3 big
• Ginger 1.5  Tbsp
• Green chilly : 5 to 10
• Crushed pepper : 2 Tsp
• Cardamom : 3
• Cloves : 4
• Cinnamon : 5 small pieces
• Semi thick coconut milk : 2 cup
• Thick coconut milk : 1 cup
• All purpose flour : 2 Tsp
• Curry leaves : few
• Salt : as rqd
• Coconut oil : as rqd

Clean and cut the chicken into medium size pieces. Heat oil in a kadai and add crushed whole spices. Fry it for a couple of minutes and add cubed onion, sliced green chilly, ginger and curry leaves. Saute till the onion becomes translucent. Then, add the chicken pieces along with the cubed vegetables and salt. Saute the chicken in high flame for a few minutes and pour the semi thick coconut milk into this. Cover and cook well. On another pan, heat little oil and add all purpose flour and stir well. Then, add little water into it and mix quickly to form a thick paste. Keep it aside. When the chicken  is fully done, pour the thick coconut milk and combine. Check the salt at this moment. Reduce the flame and add the above prepared flour paste into the cooked chicken and mix. When the stew starts to thicken, switch off and remove it from fire. Serve it hot with palappam, bread or idiyappam.

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Unakka Irachi Chathachathu

Ingredients:

• Dried beef : 10 pieces
• Dry chilly or green chilly : 5 
• Curry leaves few
• Shallots : 10 
• Garlic : 10 

Clean and cut the beef into thin pieces and marinate with salt. Dry the marinated beef in sun till it is void of the water content completely and turns dry. Occasionally, flip the beef pieces so that all the parts get equally dried. This process takes 2 to 3 weeks. [Alternately, you can also buy Beef Jerky from the supermarket.] You can store the dried beef in a clean container and can use it for a long period of time.

Shallow fry the dried beef in oil for a couple of minutes. Crush it well using a mortar and pestle and separate it well using hand or just crush once using a mixer/blender and keep it aside. Crush shallots, garlic and chilly separately. Heat oil in a kadai and add crushed shallots, garlic and curry leaves. Saute till it becomes light brown and add the  chilly. Roast it well and add the crushed beef. Combine all the ingredients and stir it for a few mins.

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Beatty's Chocolate Cake

Ingredients:

• Sugar : 2 cup
• All purpose flour : 1¾ cup
• Cocoa pdr : ¾ cup
• Baking powder : 1 Tsp
• Baking soda : 2 Tsp
• Salt : 1 Tsp
• Buttermilk : 1 cup
• Hot coffee : 1 cup
• Vegetable oil : ½ cup
• Vanilla essence : 1 Tsp
• Egg : 2

Preheat the oven to 180° C. Grease two 8 inch cake pans and keep it aside. Sieve flour, sugar, cocoa powder, baking soda, baking powder and salt. In another bowl, combine buttermilk, oil, eggs and vanilla essence. Slowly add the wet ingredients into the dry one and mix well. Then, pour the hot coffee and mix. Transfer the batter into the prepared cake tin and bake it for 35 to 40 mins. Transfer it to a wire rack and cool it well before decoration.

For the whipped cream layer:

• Bluebird whipped cream : 1 packet
• Vanilla essence : 1 Tsp
• Cold water : 90 ml
• Pwd sugar 1 Tbsp
• Cocoa pdr 2 Tsp

Chill the mixing bowl and whipping blade for 15 mins. Then pour the cold water into the cream mix and beat it at low to medium speed for few mins. Add the rest of the ingredients and beat till it reaches thick. Cover and chill it for 15 mins. Layer the cooled cake and fill it with this cream. Then refrigerate it for 1/2 hr.

For the ganache topping:

• Baking chocolate (at room temp) : 200 gm
• Fresh cream : 200 ml

Chop the chocolate into small pieces. Heat the fresh cream till it starts to boil and pour it over the chopped chocolate. Mix it well until it melts completely. Cool it to the room temperature and refrigerate it for 10 mins.

Recipe Courtesy: foodnetwork.com

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