Vermicelli Gheer



Ingredients:
1. Broken Vermicelli- 1 cup
2. Milk - 2 litres
3. Sugar -1.5 cup
4. Cardamom- 1
5.Cashew nut - 5
6. Raisin-10
7. Ghee - 2 table spoon

Method:

1. Fry broken pieces of cashew nut and raisins in 2 table spoon of ghee .Keep it aside. To the same ghee add the broken semiya and fry for 5 minutes in low flame. Keep it aside.
2. To the pressure cooker add milk, sugar and fried semiya. Cook in high flame till 2 whistles. Lower the flame and cook for 20 more minutes. After 20 minutes switch off the burner . Open the pressure cooker after 10 minutes (or after all the pressure inside is released)
3. Mix fried cashew nuts and raisins.Yummy Vermicelli Gheer is ready .

Important note:1. Clean the cooker thoroughly, else milk will get spoilt.2. For 2 litres of milk, cooker capacity must be atleast 5 litres.3. At any point of time, if milk comes out with pressure release you can continue in low flame. But after 2 whistles 20 minutes in low flame is necessary

Bread Toast

Ingredients:
1. Bread - 6 slices
2. Sugar - 1.5 Table Spoon
3. Milk - 4 Table spoon
4. Egg - 1
5. Cardamom - 1(grinded)

Method:
Beat egg, milk, cardamom powder and sugar . Keep the frying pan on the burner and brush ghee on the pan. Dip each slice of bread in this mixture and fry both sides. Serve hot.

Spicy Fish Curry

Ingredients:

1. Fish - 1 kg
2. Small onion - 1 cup
3. Ginger - 1 small piece
4. Malabar Tamarind (Garcinia Cambogia) - 3 pieces
5. Red chilli powder - 2 Table spoons
6. Turmeric powder - 1 table spoon
7. Coriander powder - 1 Table spoon
8. Curry leaves
9. Coconut Oil
10. Salt to taste
11. Water - 2 1/2 cups
Method:

Take all the ingredients except curry leaves and oil in a kadai and cook in low fire for 30 minutes. When the gravy is thick, switch off the fire and pour coconut oil on the top of the curry and put curry leaves. Keep the kadai closed for 5 minutes and use.

Juice:

Ingredients:

1. Grapes - 1 kg

2. Sugar -1 kg

3. Water - 1 litre

Method:

Take all the ingredients in a vessel and boil. Switch off the fire when the water colour turns vine red. Filter this mixture and separate juice and pulp separately. Cool the juice and bottle it. (keep it in the fridge.) .You can mix small quantities of this juice with water and use.

Jam:

Ingredients:

1. Smash the remainig pulp and filter it, passing through a fine sieve, to remove skin and seeds.

2. Sugar - 300 gms

Method:

Add sugar to the pulp and cook, continously stirring , till one thread consistency. Bottle it and keep it in the fridge. Jam is ready to use.

Pepper Chicken

Ingredients:

1. Chicken - 1 Kg

2.Turmeric powder- 1 Tea spoon

3. Chilly powder - 1 Table spoon

4. Pepper powder - 2 Table spoon

5. Grind together {Cinnamon - 1 small piece, Cloves - 3 pieces , Cardamom - 1 piece, fennel powder- 1 table spoon} into fine powder

7. Big onion chopped - 6

8. Ginger - 1 small piece

9. Garlic (chopped) - 1 cup

10. Curry leaves

11. Coriander leaves chopped.

12. Oil

13. Salt

Method:

Pour oil in a pan and add chopped ginger , garlic, curry leaves and chopped green chillies.

Add onion to it and saute. When onion is done add turmeric powder, red chilly powder, pepper powder and the grinded powder. Saute for 2 minutes. Now add chicken pieces to it and 2 glasses of water. Add required salt and cook till done.

Ingredients:

1. Milk powder -2 1/2 cups
2. Cocoa powder - 1/2 cup
3. Sugar - 1 1/2 cup
4. Water - 1/2 cup
5. Butter - 100 gms

1. Mix milk powder and cocoa powder together.(not on fire)
2. Make one thread syrup of sugar (boil 1/2 cup water and add 1 1/2 cup sugar - stir till one thread consistency)
3. To the sugar syrup add milk powder - cocoa powder mixture and butter.
4. Keep stirring until the mixture leaves the sides of the vessel.
5. Grease a plate with butter and pour the mixture into it.
6. Cut into squares once it starts solidifying.

Tip: If your chocolate is not hard enough to cut , it means sugar syrup consistency is not enough. Make it into balls .