Pavakka Kichadi

Ingredients:

• Bitter Gourd 2
• Green chilly ¼ cup
• Coconut ½ to ¾ cup
• Mustard seeds 1 Tsp
• Curry leaves few
• Curd 2 cup
• Dry chilly 5
• Shallots 5
• Salt
• Oil

Clean and cut the bitter gourd into small pieces. Grind together coconut, ¾ tsp mustard seeds and half of the curd and keep it aside. Deep fry the bitter gourd with green chilly and few curry leaves. Remove it from oil and slowly crush it with a spoon. Add the fried bitter gourd, rest of the curd and required amount of salt into the grounded mixture. Mix it well. Season it with mustard seeds, shallots, dry chilly and curry leaves.

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Nurukku Gothambu Payasam

Ingredients:

• Cracked wheat 1 cup
• Jaggery  ½ kg
• Water 1 cup
• Thick coconut milk 1 cup
• Semi-thick coconut milk 2 cup
• Thin coconut milk 2½ cup
• Roasted cumin pdr ¼ Tsp
• Cardamom pdr ½ Tsp
• Dry ginger pdr ¼ Tsp
• Ghee 4 Tbsp
• Cashews 15
• Kismis 15

Clean the cracked wheat well. Melt jaggery with 1 cup of water and sieve it. Mix cumin, cardamom and dry ginger powder with little semi-thick coconut milk and keep it aside. Pressure cook the wheat with thin coconut milk. Reduce the flame and pour the melted jaggery into this. Mix and stir till it reaches a thick consistency. Add 2 tbsp of ghee into this and combine well. Pour semi-thick coconut milk and again make it into a thick consistency. Finally pour the thick milk and heat it for a few mins. Remove it from fire and pour the powder mix and fried cashews and kismis. Keep it unstirred for 10 mins and then  mix it well.

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Vellarikka (Cucumber) Pachadi

Ingredients:

• Cucumber 1 small
• Green chilly 4 to 5
• Coconut ½ grated
• Mustard seeds ½ Tsp
• Curd 1 to 1½ cup
• Curry leaves
• Shallots 2
• Dry chilly
• Water
• Salt
• Oil
  
  Chop the cucumber. Cook it with little water, salt and curry leaves. Grind together coconut, shallots, green chilly and ¼ tsp mustard seeds. Add this paste into the cooked cucumber. Heat it in low flame. Allow it to cool and add the beaten curd into this. Season it with mustard seeds, curry leaves and dry chilly.

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Spinach Kabab

Ingredients:

• Powdered paneer 1 cup
• Chopped spinach 2 cup
• Chopped garlic 1 Tbsp
• Chopped green chilly 4
• Chopped onion 1 big
• Chopped ginger 1 Tsp
• Pepper pdr ½ Tsp
• Bread crumbs as rqd
• Coriander leaves 1 Tbsp
• Curry leaves few
• Salt
• Oil

Saute the chopped onion in a little oil. Add chopped ginger, garlic and green chilly into it. When it is void of its raw smell, put the spinach into it. Cook and make it dry. Mix required amount of salt and crushed paneer. Stir it well and remove it from fire. Immediately add pepper pdr, coriander and curry leaves into this. Make it into small kababs. Roll it in bread crumbs and fry it. Serve it hot with tomato sauce.

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Parippu Thoran

Ingredients:

• Dal 1 cup
• Shallots 2
• Green chilly 3
• Garlic 1 Tbsp
• Onion 1 med
• Dry chilly 2
• Pepper pdr ¼ Tsp
• Turmeric pdr ¼ Tsp
• Coconut 1 cup
• Mustard seeds
• Curry leaves 
• Water
• Salt 
• Oil

Soak dal for 15 mins. Cook it with salt and keep it aside. Combine together grated coconut, sliced shallots, chilly, salt and turmeric pdr. Heat oil in a kadai and add mustard seeds. When it splutters, add curry leaves, splitted dry chilly, chopped garlic and onion. Saute it for few mins and add the coconut mixture. Put the cooked dal and mix well. Cook it for few min in low flame. Sprinkle pepper powder and remove it from fire.

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Fish Pickle

Ingredients:

• Dried  fish ½ kg
• Sliced ginger 4 Tbsp
• Sliced garlic 4 Tbsp
• Turmeric pdr ½ Tsp
• Chilly pdr 3 to 3½ Tbsp
• Luke warm water 1 cup
• Vinegar ½ cup
• Fenugreek seeds
• Mustard seeds
• Curry leaves
• Salt
• Oil

Cut the fish into small pieces and soak it in water for 1 hr. Squeeze out the water and fry it. Keep it aside. Boil water and allow it to cool. Heat oil in a kadai (chatti) and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute it till it turns light brown. Reduce the heat and add turmeric pdr and chilly pdr. Mix well and add rqd amount of salt, vinegar and luke warm water. Boil it for few min and add the fried fish. Remove it from fire. Cool and transfer it into a clean and air tight bottle.

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Mango Cheesecake

Ingredients:

For base:

• Biscuit 200 gm (25) 
• Melted Butter 3 Tbsp

For Cheese layer :

• Paneer 200 gm
• Condensed Milk 1 tin
• Fresh Cream 200 ml
• Gelatin 2 Tsp
• Mango Pulp  ½ cup

For Mango glaze:

• Mango Pulp 1 cup
• Water ½ cup
• Gelatin 2 Tsp

For the base, powder the biscuit well and mix it with the melted butter. Put it inside the spring form pan or arrange in the individual serving glass and press it well using the back of a spoon or hand. Refrigerate it for ½ an hr.


Soak the gelatin in ¼ cup water for 15 mins. Grind paneer and milkmaid into a fine paste. Double boil the gelatin well. Add the melted gelatin, fresh cream and mango pulp into the grounded paneer and combine well. Slowly pour it over the biscuit base and again refrigerate it for 3 to 4 hrs (Keep it in the freezer for first ½ an hr and transfer it to the lower rack and set well).

For the mango glaze, soak the gelatin in ½ cup of water for 15 mins. Then double boil it and mix it with the mango pulp. Pour it over the cheese layer and refrigerate till set. 

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