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     Egg curry      Nadan Kozhi Curry
     Masala Eggs      Travancore Chicken Fry
     Meen Peera      Chicken Pepper Fry
     Meen Vevichathu (Red Fish curry)      Chicken Biriyani
     Fish Molee      Meat Stew
     Fried Fish      Kappa (Tapioca) Biriyani
     Meen Pollichathu      Chuttirachi
     Dry Fish Curry      Beef Ularthiyathu
     Prawn Pappas      Pork Curry
     Prawn Ularthiyathu      Aattirachi (Mutton) Ularthiyathu
     Prawns Chilly Fry      Mutton Biriyani
     Chilly Chicken
     Avial Sambar Rasam Erissery Kalan
     Dal Fry Parippu Curry Theeyal Manga Curry Veg.Stew
     Mushroom Pavaka Theeyal Mezhukpuraty Thoran Kadala Masala
     Inchi Curry
Onam Special
     Kaya Varuthathu      Sarkarapuratty      Pal payasam
     Semiya Payasam      Wheat Payasam      Parippu Payasam
     Palada Prathaman
Christmas Special
     Fruit Cake      Plum Cake      Christmas Cake
     Badam Cake      Banana Salad      Grape Wine

Beef Ularthiyathu
A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.
Beef (trimmed) ½ kg
Red chilli powder ¾ spoon
Coriander powder1 tsp
Turmeric powder ½ tsp
Pepper powder ¼ tsp
Cummins (Jeera)1 pinch
Cinnamon 2 pinch
Cloves 3-4
Shallots (sliced) 100 g
Garlic (flakes) 1 big clove
Ginger 1 piece
Curry leaves 2 sprigs
Coconut (cut into small pieces) 100 g
Vinegar½ tsp
Saltto taste
Coconutoil 50 ml
Mustardseeds 1 tsp
Method of preparation
1.Grind all spices together into a fine paste.
2.Marinate beef with the spice paste and keep aside.
3.Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.
4.Cook meat on a slow fire till tender.
5.Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.
6.Serve hot.

Fish Molee
1/2 kg fish fillets, cut into pieces
2 cup refined vegetable oil
1 cup onion, sliced
1 tsp garlic, crushed
1 tsp ginger, crushed
6 green chillies, half slit
1 tsp peppercorns, crushed
A few curry leaves
2 cups thin coconut milk
Salt to taste
1 big tomato, cut into four
1 cup thick coconut milk
Method of preparation
01. Clean fish well in salted water.
02. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
03. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
04. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
05. Remove from heat and serve hot.
To serve 6

Fried Fish
½ kg fish
1 ½ dsp chilli powder
½ tsp pepper powder
1/8 tsp mustard seeds
5 button onions
6 garlic cloves
1" ginger
Salt to taste
Refined vegetable oil, for frying
Method of preparation
1. Clean fish well in salted water and sliced.
2. Grind ingredients 2 to 7 to a fine paste. Add salt to taste.
3. Rub the fish well with the paste. Keep covered in a cool place for some time.
4. In a heavy skillet, add oil and deep fry the fish on both sides, turning gently to ensure even cooking. Serve hot.

Note: The above marinade can be used for any kind of fish, but make gashed on both sides if using a whole fish.
To serve 4

Meen Vevichathu (Red Fish curry)
½ kg fish pieces
2 dsp chilli powder
¼ tsp turmeric powder
1/8 tsp fenugreek seeds
12 garlic cloves
2 tsp ginger, sliced
¼ cup refined vegetable oil
1 tsp mustard seeds
2 dsp button onions, sliced
A few curry leaves
3 pieces cocum, washed and soaked in water
2 cups water
Salt to taste
Method of preparation
1.Clean the fish pieces well in salted water.
2.Grind ingredients 2 to 4 to a paste with 6 garlic cloves and 1 tsp ginger and keep aside.
3.Heat oil in a pan. Splutter the mustard seeds. Add onion, remaining garlic, ginger and curry leaves. Keep stirring and when it turns slightly brown drain from oil and keep aside.
4.In the same oil, stir in the ground masala, and fry until the aroma rises. Add the soaked cocum and 2 cups water. Add salt to taste.
5.Transfer this into an earthenware vessel and simmer. Gently ladle in the fish pieces and the sauted ingredients.
6.Cook half covered, till it boils.
7.Remove the lid and allow to simmer on low heat till the gravy thickens and the fish is cooked.
To serve 6

Egg curry
6 eggs
1 dsp coriander powder
1 tsp chilli powder
¼ tsp chilli powder
¼ tsp pepper powder
1” cinnamon
3 cloves
2 cardamom pods
2 dsp oil
¼ cup onion, finely sliced
3 green chillies, half slit
1 tsp ginger, sliced
9 garlic cloves
1 dsp vinegar
1½ cups thin coconut milk
Salt to taste
2 potatoes, medium sized
½ cup thick coconut milk
Salt to taste
For the seasoning
½ dsp oil
½ tsp ghee
½ tsp mustard seeds
1 dsp onion, sliced
A few curry leaves
Method of preparation
1. Hard boil and shell the eggs and set aside.
2. Grind ingredients 2 to 8 to a fine paste.
3. Heat oil and fry the onion, green chillies, ginger and garlic. Add the masala paste and fry well.
4. Dilute the vinegar with thin coconut milk and add salt.
5. Stir into the masala and bring to boil.
6. Cut the potatoes into quarters, add to the gravy, and cook until done.
7. Add the thick coconut milk and bring to boil once more. Halve the boiled eggs and add to the gravy. Remove from fire.
8. Heat oil and ghee. Splutter mustard seeds, add onion and curry leaves and fry lightly. Pour over curry. Serve hot.
To serve 6

Pork Curry
Pork - 1/2 kg
Onions - 4 Nos.
Oil - As required
Curry leaves - As required
Mustard seeds - to taste
Salt - to taste
Ginger garlic paste - 2 tea spoons
Chilly powder - 2 table spoon
Turmeric powder - 1/2 tea spoon
Coriander powder - 1/2 tea spoon
Cloves - 2 Nos.
Cinnamon - 3 pieces
Shahjeera - 1/2 table spoon
Black pepper powder - 1 1/2 tea spoon
Method of preparation
1.The pork is cooked well in enough water
2.The mustard seeds are tempered in another pan with oil
3.Saute the onions in oil till they turn brown
4.Add the first set of ingredients and subsequently the second set of ingredients
5.When the lot is well sauted, half cup of water is added followed by the cooked meat and the third set of ingredients ground well
6.Close the pan and allow to cook together
7When it boils well, take it off the stove and serve hot.

Meat Stew
1 kg mutton or chicken
3 potatoes
¼ cup refined vegetable oil
1 cup onion, sliced
1 dsp garlic, sliced
1 dsp ginger, sliced
6 green chillies, slit
2" cinnamon
6 cloves
4 cardamom pods
1 dsp peppercorns
A few curry leaves
2 dsp vinegar
Salt to taste
2 cups thin coconut milk
. ¾ cup thick coconut milk
Method of preparation
1. Wash and clean the meat. Trim the fat. Cut into pieces.
2. Peel and cut the potatoes into wedges.
3. Heat the oil in a pan, add ingredients 4 to 12 and gently fry until soft and golden
4. Add the meat and fry gently.
5. Add vinegar, salt and the thin coconut milk.
6. When the meat is half cooked, add the potato wedges.
7. Cover the pan with a well-fitting lid and cook until the meat is tender.
8. When the gravy has reduced in quantity, add ¾ cup thick coconut milk and bring to boil. Remove from fire and serve hot.
To serve 10

Prawn Pappas
½ kg. Prawns
1 cup water
Salt to taste
1 dsp coriander powder
½ tsp chilli powder
¼ tsp turmeric powder
¼ tsp pepper powder
4 button onions
¼ cup refined Vegetable oil
1 tsp mustard seeds
1/8 tsp fenugreek seeds
1 cup onion, sliced
1 tsp ginger, julienned
12 garlic cloves
3 green chillies, half slit
4 pieces cocum, washed and soaked in water
2 cups thin coconut milk
½ cup thick coconut milk
Method of preparation
1. Wash the prawns well. Shell and devein. Parboil the prawns in salt and water till dry and keep aside.
2. Grind ingredients 4 to 8 and keep aside
3. Heat oil in a pan. Splutter mustard seeds.
4. Add ingredients 11 to 16 and fry till the onions turn golden in colour.
5. Add the masala paste and fry over low heat till an aroma rises.
6. Add cocum and fry again.
7. Add thin coconut milk and bring to a simmering point.
8. Ladle in the cooked prawns. Add salt to taste. Cook over low heat till the gravy thickens.
9. Add thick coconut milk. Cook for a few minutes and remove from heat. Serve hot

Prawn Ularthiyathu
½ prawns
1 tsp chilli powder
1 tsp coriander powder
1/8 tsp pepper powder
10 button onions
2" ginger
10 garlic cloves
3 pieces cocum, washed and soaked in water
8-10 curry leaves
2 cups water
Salt to taste
1 tsp ginger, julienned
For the seasoning
½ cup coconut oil or any refined vegetable oil
1 tsp mustard seeds
2 cups onion, sliced
A few curry leaves
Method of preparation
1. Wash prawns, shell and devein.
2. Coarsely grind ingredients 1 to 6.
3. In an earthenware vessel, mix the ground ingredients with cocum, a few of the curry leaves, water and salt.
4. Immerse and cook prawns until soft with 1 tsp ginger. When the curry is almost dry, remove from fire.
5. Heat the oil in a pan. Splutter the mustard seeds, add the sliced onions and fry till brown. Add the remaining curry leaves.
6. Add the prawn mixture and fry well. Remove from fire and serve hot.
To serve 5

Masala Eggs
5 hard-boiled eggs
2 tbsp ginger-garlic paste
2 finely sliced large onions
2 tbsp tomato puree
2 tbsp dry shredded coconut
2 tsp red chilly powder
1 tsp garam masala powder or chicken/mutton masala powder
Salt To Taste
4 tbsp oil
1 cup water
Chopped coriander leaves to garnish
Method of preparation
1. Cut hard-boiled eggs into halves lengthwise. Keep aside.
2. Heat the oil in a pan. Add sliced onions and saute till they're transparent.
3. Add ginger-garlic paste and fry well.
4. Now add tomato puree and saute till oil separates from this mixture.
5. Add the shredded coconut, red chilly powder garam masala powder and salt. Fry till the mixture turns slightly brown.
6. Add water to make a thick paste from the above.
7. Let it boil for about 4-5 minutes.
8.Now add the boiled eggs and garnish with coriander.

Aattirachi (Mutton) Ularthiyathu
Aattirachi (Mutton) 1 kg (cut into cubes)
Tomato250 g
Onion 250 g
Green Chillies 100 g
Coriander Powder 6 tbsp
Chilli Powder2 tbsp
Black Pepper Powder2 tbsp
Turmeric Powder 2 tbsp
Ginger50 g
Garlic 25 g
Cinnamon, Cloves, Cardamom 10 g
Curry Leaves Few leaves
Oil 25 g
Salt To taste
Method of preparation
1. Slice onion and green chillies and saute.
2. Then add chilli powder, coriander powder, turmeric powder and pepper powder.
3. Crush ginger, garlic and spices; add with onion mixture and stir.
4. Add mutton cubes, enough water and salt to taste and cook properly.
5. Cut tomatoes lengthwise and saute.
6. Mix prepared meat with the sauteed tomato.

Chicken Pepper Fry
Chicken 300 gms
Onion 75 gms
Curry leaves 5 gms
Salt to taste
Oil 20 ml
Garlic10 gms
Turmeric2 gms
Chilly powder 5 gms
Pepper corns 10 gms
Cumin 3 gms
Ginger 5 gms
Method of preparation
1.Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender
2. Fry chopped onion and curry leaves in oil till golden brown.
3.Add the cooked chicken and fry for few minutes.

Buffalo meat slices 400 gm
Chilly powder 5 gms
Ginger garlic paste 5 gms
Coconut oil5 ml
Garam Masala powder 2 gms
Black pepper powder2 gms
Turmeric powder1 gms
Salt To Taste
Method of preparation
1.Beef slices marinated in masala around 1 hour.
2.Spread in a hot oven around 2 hours, stir, meat pieces become dry, serve hot.

Dry Fish Curry
Dry fish 250 g
Onion75 g
Green chilli2
Ginger garlic paste30 g
Coriander powder30 g
Chilli powder 30 g
Turmeric powder 10 g
Curry leaves 100 g
Mustard 100 g
Fenugreek 100 g
Coconut oil 100 g
Method of preparation
1. Clean the dry fish and put it in cold water.
2. Take a vessel and add coconut oil, mustard, curry leaves, green chilli slices, onion slices and make it brown.
3. Add ginger garlic paste, chilli powder, turmeric powder and coriander powder.
4. Add cleaned fish, tamarind and cook well.

Kappa (Tapioca) Biriyani
Tapioca 1 Kg
Green chilli 4
Curry leaves 2 leaflets
Coconut oil 100 g
Mustard seeds a little
Coconut paste (fried) 50 g
Meat 250 g
Garlic 25 g
Ginger 25 g
Small onion 100 g
Coriander powder 1½ tsp
Turmeric powder 1½ tsp
Red chilli powder 1½ tsp
Coriander leaves (Chopped) To Taste
Salt 100 ml
Garam masala A little
Method of preparation
1. Clean and cut the tapioca into small pieces.
2. Cook the tapioca in water with some salt and turmeric powder.
3. Heat the oil in a kadai and add mustard seeds and after the seed cracks, add curry leaf, green chilli, small onion and ginger garlic paste.
4. Add all spices and meat to it and let it cook.
5. After the meat is cooked, add the strained boiled tapioca to the masala and mix together.
6. Finally finish with some garam masala and serve.

Chicken Biriyani
Basmathi rice 1 Kg
Ghee 8 Tsp
cinnamon 2 small piece
Cardamom 5
Cloves 3 or 4
Big Onion 4
Aniseeds 2 pinch
Cashews 8
Raisins 6
Cooking Oil as required
Green Chillies 3
Curry leaves or coriander leaves 2 stalk
Pepper Powder 1 ½ tsp
Coriander Powder 3 tsp
Turmeric Powder 1 ½ tsp
Method of preparation
1.Wash chicken pieces properly.
2. Chop 1 ½ onion length wise
3. Chop green chillies, ginger, garlic, curry leaves or coriander leaves in small size.
4. Pour oil in a cooking pan and add the above chopped items and saute for sometime. In the meanwhile fry masalas and mash it, so that we’ll have a fresh flavour. If needed, we can add a small tomato in the pan and saute for some more time. Then add mashed masalas and keep the flame low Add pepper powder, coriander powder, and turmeric powder. Saute for sometime. After that add chicken pieces in to it, add water as required in to it and boil till it gets cooked.

Wash rice properly and strain it for not having any stones. And strain the water from it. In the meanwhile, Chop ½ onion in a very thin manner. Heat up a pan and pour ghee. Fry cashewnuts, raisins, and onions. Keep it aside. Then add rice in to the pan. if we want more ghee , add it accordingly . Fry rice till a splutter sound is heard. Then add 2 ½ cups of hot water in to it. Put sufficient salt, aniseeds, cardamom, cloves, and cinnamon. If the rice is not properly cooked, add some more hot water and cook till water is drained. Place an oven dish and layer the rice and chicken. On the top of it, garnish with fried onion, cashews and raisins. Bake it at a low temperature for 5 or 10 minutes. Delicious chicken biriyani is ready to eat . Serve it with side dishes.

Mutton Biriyani
Basmathi rice 1 Kg
Mutton1 Kg
Onion 500 g
Garlic 50 g
Ginger 50 g
Green Chilli 100 g
Corriander Powder 3 tsp
Turmeric Powder 1 tsp
Red Chill Powder half Tsp
Tomato300 g
Poppy seeds 2 tbsp
Fresh Coconut half cup
Corriander leaves 1 small bunch
Mint Leaves 1 small bunch
Curd as required
Limejuice 4 tbsp
Ghee 200 g
Oil as required
Cashewnuts 500 g
Raisins 50 g
Garam masala Powder 2 tsp
salt to taste
For garam masala
Cinnamon 2 pieces
Cardamom 3-4 "
Cloves 3-4 "
Nutmeg quarter
Aniseed half tsp
Cuminseed half tsp
mace 2 strands
Method of preparation
1. Heat the ghee in a saucepan; saute the onions till golden brown1. Cut and clean mutton in big pieces.
2. Slice the muttons; grind green chillies, ginger and garlic.
3. Grind poppy seeds and fresh coconut and keep aside.
4. Chop coriander leaves and mint leaves.
5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry.
6. Add ginger, garlic and green chillies and fry for 2-3 minutes
7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time.
8. Add mutton and fry for a few minutes and add curd and salt.
9. Cover the cooker and cook on slow fire for 15-20 minutes.
10. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside.
11. Wash and drain the water from the rice.
12. Heat ghee and add rice and fry for 4-5 minutes.
13. Add salt and double quantity of water and boil till the rice is cooked.
14. Remove from fire.
15. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside.
16. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins.
17. Put one layer of mutton over that and repeat the process till all rice and mutton are over.
18. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes.
19. Serve with curd and raita and papad.

Meen Peera
Small variety of fish 1/2 kg
Green Chillies30 g
Small red onions / shallots 10 g
Turmeric 1/4 tbsp
Ginger 1/2 inch
Cocum 15-20 g
Curry leaves1 sprig
Coconut oil 15 ml
Method of preparation
1. Clean fish. Keep them whole if they are too small. If not cut them into half.
2. Grate coconut finely.
3. Grind together turmeric, a few onions and garlic and mix with coconut.
4. Finely chop green chillies and ginger; add sliced onions.
5. Soak cocum.
6. In a stainless steel pan, first put in the curry leaves and half cocum broken into pieces.
7. Mix together coconut mixture, fish, remaining cocum and chopped and sliced ingredients.
8. Set into the pan.
9. Add water to three fourth level of fish mixture.
10. Add salt. Bring to boil. Quickly reduce heat and simmer till fish is cooked and moisture evaporated.
11. Pour fresh coconut oil over.
12. Test for seasoning and remove. Cool and cover. This can be kept for two days.

Meen Pollichathu (Pomfret)
Pomfret 1no
Small onion 50g
Red chilly 25g
Lemon Juice from 3nos of lime
Tomato 50g
Salt to taste
Ginger Garlic Paste 10g
Curry leaves05g
Banana Leaf1no
Method of preparation
1.Clean the Pomfret & marinate it with lemon juice, ginger garlic paste& salt
2.Make a coarse paste of small onion, red chilly, tomatoes & curry leaves.
3.Apply this masala on both sides of the fish & wrap it in a banana leaf.Grill it on the tawa till done & serve hot with onion rings & lemon wedges.

Nadan Kozhi Curry
Chicken 1 kg
Onion 400 g
Green Chilli 20 g
Ginger20 g
Chilli powder 2 sp
Coriander powder 3 sp
Chicken masala powder 4 sp
Curry leaves2 g
Coconut oil 150 ml
Coconut milk 1.5 ltr
Salt to taste
Turmeric Powder 1 pinch
Method of preparation
1. Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.
2. Make the first and second extract of coconut milk.
3. Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.
4. Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done.
5. Add the second extract of coconut milk and get it cooked gently in slow fire.
6. Finally add the first extract of coconut milk and serve hot.

Travancore Chicken Fry
Chicken 800 gms
Chilly powder 50 gms
Gram flour 100 gms
Vinegar 50 ml
Ginger garlic paste 15 gms
Oilfor frying
Saltto taste
Curry leaves5 gms
Method of preparation
1.Cut the chicken into large cuts and clean.
2.Make a marination with all the ingredients and marinate the chicken for 15 minutes.
3.Heat the oil and fry the chicken till golden red and drain the pieces from excess oil.
4.Serve the chicken garnished with mixed salad dressed with lemon juice.

Prawns Chilly Fry
Shelled de-veined tail-on prawns 40 g
Green chilli juliennes2
Garlic juliennes 4 flakes
Ginger juliennes1/2 tbsp
Curry leaves 2 sprigs
Onion (sliced) 2 cup
Chilli powder2 tbsp
Turmreic powder1 tbsp
Coriander powder1 tbsp
Lime 1
Saltto taste
Coconut Oil4 tbsp
Split green chillies4
Ginger juliennes1/2 tbsp
Curry leaves2 sprigs
Tomato (sliced)1
Garam masala1/2 a pinch
Method of preparation
1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute.
2. Saute the sliced onions in the remaining coconut oil till it becomes light brown.
3. Add the remaining chilli powder, turmeric powder and coriander powder and saute for few seconds. 1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute.
4. Add the cooked prawns, green chilli, ginger, curry leaves and sliced tomato. Stir fry.
5.Remove from the fire; add lime juice and sprinkle garam masala.

Chilly Chicken
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli10
Red chilli powder1/2 tsp
White pepper powder1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder1/4 tsp
Soya sauce2 tbsp.
Cornflour2 tbsp
Ginger 1/2 inch
Garlic4 cloves
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Method of preparation
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.
     Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Carrot 100 g
Beans100 g
Raw Banana 1
Yam25 g
Drumstick 2 sprigs
Coconut 1
Coconut Oil100 ml
Jeera10 g
Green Chilly4
Curd 50 ml
Saltto taste
Turmeric Powder5 g
Curry Leaves1 sprig
Method of preparation
1. Cut carrot, beans, banana, yam and drumsticks into batons.
2. Boil the vegetables with turmeric powder with just enough water.
3. Make a paste of grated coconut, jeera, green chilli, into a smooth paste.
4. Add this into the vegetables & cook for 5 minutes. Add salt.
5. Heat coconut oil; add curry leaves for the tempering.
6. Add beaten curd to the vegetable mixture after removing from fire & add the tempering.
7. Serve hot.

Bitter gourd (pavakkai) 1/2
Brinjal (egg plant) 1no
Drum Stick 1no
Ladies finger 4nos
Red chillies 4nos (split into2)
Sambar dal (Red gram dal) 1cup
Turmeric powder 1/2tsp
Curry leaves 1 sprig
Water 3cup
Dried coriander seeds 2tbs
Tamarind size of a golf ball
tomato1 large
Water 1cup
Red chilli powder 1tsp
Salt to taste
Curry leaves 1sprig
Asafoetida powder 1/4tsp
Grated molasses 1/4tsp
Coconut oil 1/4tsp
White gram dal to taste
Fenugreek 1/4tsp
Dried chilli 4nos
Coconut oil 1/2tsp
Coconut oil 2tsp
Mustard 1tsp
Dried chillies split into 2 2nos
Coriander leaves few
Method of preparation
1. Clean the vegetables and slice into long pieces.
2. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
3. Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
4. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
5. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Toor Dal 1/4 cup
Masoor Dal 1/4 cup
Tomatoes4 large tomatoes
Tamarind Extract 1/2 teaspoon
Black Pepper powder 1/2 teaspoon
Saunf 1/2 teaspoon (optional)
Whole red pepper (dry red chili) 2 or 3
Chili powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Hing powder 1/2 teaspoon
Methi seeds 1/2 teaspoon
garlic cloves 3
cumin seeds 1 teaspoon
mustard seeds 1/2 teaspoon
coriander and curry leaves a bunch
salt to taste
Method of preparation
Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.

Green bananas or plantainscubed
Turmeric powder 1 teaspoon
Chili powder 1 teaspoon
Cumin seeds 1/2 teaspoon
Mustard seeds1/4 teaspoon
Urad dal 1/4 teaspoon
Coconut, grated 1/2 cup
Coconut for garnish 1 tablespoon
Black pepper 1/4 teaspoon
Curry leaves a few
Salt to taste
Oil 1 teaspoon
Method of preparation
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the erisherry and mix in the curry leaves.

Kalan (Moru curry)
Chopped yam 1 cup
Raw banana 1 medium
Sour curds 3 cups
Coconut (fresh) 1/2 No.
Green chillies 5-6 Nos.
Red chillies 2 Nos.
Red chilli powder 1 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Fenugreek seeds 1/2 teaspoon
Salt 2teaspoon
Oil 2 teaspoon
Turmeric powder 1 teaspoon
Method of preparation
Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil.
Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot.

Dal Fry
Toor Dal 1/4 cup
Yellow Moong Dal 1/4 cup
masoor dal 1/8 cup
channa dal 1/8 cup
Green chillies 3-4 Nos.
Curry leaves 2 stalks
Garlic grated 1/2 tsp.
Ginger grated 1/2 tsp.
Lemon juice 1/2 tbsp.
Onion finely chopped 1
chopped coriander 1 tbsp.
Cumin seeds 1/2 tsp.
Mustard seeds 1/2 tsp.
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Garam masala 1/4 tsp
Salt To taste
Ghee 3 tbsp
Method of preparation
Mix all the dals. Wash thoroughly and soak for 10 minutes. Pressure cook till done. (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater. Make thin paste of the dry masala powders. Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish. Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes. Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings

Parippu Curry
Moong dal 1 cup
Turmeric powder 1 teaspoon
Cumin seeds, crushed 1 teaspoon
Garlic clove, crushed 1 (optional)
Desiccated coconut 1/2 cup (optional)
Curry leaves a few
Salt To taste
Method of preparation
Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Grind the coconut with a little water and cumin seeds. Add to the boiling dal along with the curry leaves and salt.

Small onions (shallots) 100 g
Coconut (grated) 100 g
Coconut oil 50 ml
Fenugreek seeds 5 g
Mustard seeds 5 g
Curry leaves few sprigs
Red chilli (whole) 5 g
Tamarind 10 g
Jagery 5 g
Salt to taste
Aniseeds 5 g
Pepper corn (whole)10 g
Coriander seeds 10 g
Garlic flakes 3
Cumin seeds 5 g
Method of preparation
1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic.
2. Sauté the peeled sliced shallots in coconut oil till it becomes brown.
3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes.
4. Add the curry paste to the mixture and cook for further 4 minutes.
5. Check for seasoning.
6. Garnish with curry leaves and serve piping hot.

Manga Curry
Raw Mango 2 nos
Red chilly powder 2 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/2 tsp
Thick coconut milk 1 cup
Thin coconut milk 1 1/4 cup
Red chilli (whole) 5 g
Salt As reqd
Curry leaves 2 stem
Oil (Coconut oil is best) 2 tsp
For tempering:
Oil 1 1/2 tsp
Mustard seeds 3/4 tsp
Fenugreek(Uluva) seeds 1/4 tsp
Curry leaves 1 stem
Whole red chillies(Kollamulaku) 4 nos (broken into two)
Method of preparation
1)Cut mango into small pieces without skin.
2)Roast red chilly powder and coriander powder.
3)Mix the mango with roasted powders, turmeric powder, salt, curry leaves and oil. Leave it for ten minutes.
4)Cook the above mixture in thin coconut milk on a medium flame.
5)When it is cooked and the gravy becomes thick, add thick coconut milk.
6)Keep the flame in minimum, until oil appears on top of the curry.
:- Do not boil the curry on medium and high flames, after adding thick coconut milk.
7)Switch off the gas and leave it for two minutes.
8)Heat oil in a pan.
9)Add mustard seeds and let it splutter.
10)Add fenugreek, curry leaves and broken red chillies.
11)Pour it into the curry.

Pavakka Theeyal
Bittergourd 1 big
Onions 2 medium sized
Turmeric powder ¼ tsp
Coriander powder 1 ½ tbsp
Chilly powder 1 tbsp
Slit Green chillies 2 – 3
Tamarind soaked A lemon-sized
coconut ½ of One
Salt As required
For seasoning:-
Mustard seeds 1 tsp
Dry red chillies 2 – 3 broken
Curry leaves A few
Coconut oil As required
Method of preparation
1)Cut the pavakka into thin, 1 inch pieces.
2)Peel and chop the small onions too into thin slices.
3)Heat oil in a pan.
4)Splutter mustard seeds and sauté broken red chillies and curry leaves.
5)Add the sliced small onions and green chillies and sauté, till the onions turn soft and pink.
6)Add the pavakka pieces and sauté again on a low flame.
7)Meanwhile, dry roast the coconut in a hot pan.
8)When it turns dark brown, switch off the flame and add the powders.
9)Stir well and see to it that it doesn’t get burnt.
10)Allow it to cool and grind it to a smooth fine paste adding sufficient water.
11)Extract the tamarind pulp/juice.
12)When the pavakka is sautéed as well, add the tamarind juice followed by the coconut paste.
13)Add salt and mix well.

Vegetable stew
Potatoes 3
Peas 1/2 cup
Carrot(cut into small cubes) 1/2 cup
Onions 1 Large
Green chillies,(cut into long slits) 5
Slit Green chillies 2 – 3
Cloves 5
Cinnamon stick 1 Inch
Whole black pepper 5 - 6
Ginger,thinly chopped 1 tbsp
Fresh curry leaves 2 – 3 broken
Curry leaves 7-8
Coconut oil 2 tbsp
Thick coconut milk,fresh or canned 1 cup
salt To taste
Method of preparation
1)Cut the potatoes and carrots into cubes.
2)Cut the onion into thin long slices.
3)In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger.Add the whole black pepper,cloves and the cinnamon.
4) Add 3/4 cup water and salt.Cover the vessel and keep it for boiling on a medium flame for around 5 minutes.Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid.Then add the coconut milk and mix and cook on slow flame for 2 minutes.Then add curry leaves and the coconut oil and mix.
5)Serve hot with vellappams.and mix well.

Mushroom Thoran
Mush room(koon) 250gm
Coconut 1/2 cup
Garlic 2 gloves
Green chilli 2
Turmeric powder 1/2 teaspoon
oil 2 tablespoon
mustard seed 1/2 teaspoon
curry leaves A few
salt To taste
Method of preparation
Wash and chopped the mushroom and keep aside.crushed the coconut ,garlicand green chilli. heat the oil in a fry pan and crackle the mustard seed ,then put crushed thing and curry leaves and saute for 2-3 minutes.then put the chopped mushroom. add salt for taste and saute .then close for 4 minutes .water is coming from the mushroom (no need to add water) again saute and close it for few minutes.

Long slices of tender string beans2 cup
Coconut oil1/2 cup
Chilli powder1 tsp
Salt To taste
Pepper powder To taste
Curry leaves One sprig
Method of preparation
1. Heat oil.
2. Sauté curry leaves.
3. Add string beans.
4. Put chilli powder, salt and pepper. Close the pan with a lid.
5. Stir gently with the handle of a ladle till it is cooked.

Payar Thoran
Payar (long string beans) 1 bundle
Coconut 1 cup
Chilli powder1 tsp
Salt To taste
turmeric powder 1/2 tsp
garlic 2 gloves
Method of preparation
Cut the beans into very tiny pieces. Cook it well with salt in a closed pan until. Water should be just enough to cook. Pour about 2 tsp of oil in it when it is cooked. Now crush the coconut with garlic and turmeric and chilli powder. Put it in the payar. Close it and cook for about 10 minutes. Then open it and simmer it until it is dry and separated from another.

Kadala Masala
It is a delicious spicy treat great with rice and chappathy.
Kadala(chenna) 500 gm.
Onion 3
Chilli powder 1 tsp
Coriander powder 1 tsp
green chilli3
Ginger finely chopped 1 tsp
Garlic finely chopped 4 tsp
Coconut grated 1 cup
Aniseed{saunf}1 tsp
Cinnamon1"pices 3nos
Cardamom 3
Mustard seeds1 tsp
Curry leaves2 stems
Coriander leaf Enough to garnish.
Oil 2 tbsp
Salt To taste
Method of preparation
1. Soak chenna in water 4-5 hr. Until it is tender.
2. Cook in a pressure cooker.
3. Chop tomato, onion and green chilli
4. Heat the oil, break mustard, add curry leaves first, then chopped tomato, onion and green chilli.mix it well.keep in a medium fire, stir occasionally until golden brown.
5. In a frying pan fry coconut till golden brown, turn the fire to low, add chilli power, coriander powder,aniseed,cinnamon mix well. take out from fire, leave for few minutes and grind with water.
6. Add this masala to the fried onion, mix well, when oil separates add chenna,ginger,garlic and salt.boil for 5 minutes.
7. Sprinkle coriander leaves.
Serve hot. enjoy.....

Inchi curry
Ginger 30-40 gm
Green chillies 2-3
Coconut 30-40 gm
Salt To taste
Coconut oil 20-30 ml
Mustard seed a pinch
Red chillies 10-20 gm
Fenugreek 2-3 gm
Tamarind 10-15 gm
Molasses or sugar 5-10 gm
Curry leaves a few
Method of preparation
Peel and chop the ginger finely and soak in a little hot water. Chop the green chillies. Slice and chop coconut into small pieces. Drain ginger. Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chillies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Sauté as the mixture turns reddish brown, remove from fire. Add red chilli and fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses and bring to boil. Simmer for a few minutes. Remove from fire.

Kaya Varuthathu (Banana Fry)
Semi ripe banana 1
Coconut oil 150gm
Turmeric powder1/4tsp
Salt To taste
Method of preparation
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice.
Heat oil and fry the banana pieces.
When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.

Sarkarapuratty (Fried Bananas Chips In Molassess)
Semi ripe Banana 1
Coconut oil 100gm
Molasses or Jaggery75gms
Dried ginger powder 5gms
Ghee 1 tsp
Water 1/4glass
Method of preparation
Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.
Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution.
Keep stirring till the banana pieces separates.

Pal Payasam
Dried red rice180gm
Sugar 700gm
Method of preparation
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Semiya Payasam
Vermicelli 1 cup
Cashew nuts handful
Raisins handful
Water 3/4cup
Sugar a cup
Saffron a pinch
Milk a cup
Cardamom two or three pods
Method of preparation
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Wheat Payasam
Broken Wheat 250g
Coconut 2
Jaggery 500g
Raisins 10g
Cashew Nuts 10g
Ghee 3tbs
Cardamom 5g
Dry ginger powder10g
Cumin Powder10g
Method of preparation
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.

Parippu Payasam
Parippu (Green gram dal) 250gm
Sarkara (Jaggery) 250gm
Coconut milk From 2 coconuts
Ghee 2 tbs
Cashew nuts, RaisinsAs required for seasoning
Method of preparation
Fry dal till light brown. Clean and boil the fried dal well. Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

Palada Prathaman
In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms.
Thick milk 3litre
Par boiled rice (dried red rice) 250gm
Water to mix flour
Coconut oil 1tbs
Sugar 2tbs
Plantain leaf pieces as required
Sugar 625gm
Cardamom powder (optional)
Method of preparation
Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it.
Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.
Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.
Note: 'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.

Fruit Cake
mixed dry fruits ( raisins, sultanas, black currents) 2 cup
chopped candied peel 1/2 cup
brandy or rum 4-6 tbsp
dark caramel syrup 3 tbsp
grape or mixed fruit jam 2 tbsp
strong black coffee 1 tbsp
cocoa 2 tsp
lime juice 2 tsp
almond essence few drops
vanilla essence 1 tsp
mixed spice powder 1 tsp
chopped walnuts 2 tbsp
chopped cashew nuts 2 tbsp
sodium bicarbonate ½ tsp
salt a pinch
butter 1/2 cup
brown sugar 1 cup
eggs 4
caraway seeds to sprinkle on top optional
Method of preparation
Mince the dry fruits, combine with peel and brandy.
Place in an air tight container and allow to soak for a week. (Shake the container every day ).
Grease the paper. Combine all the ingredients from caramel syrup to cashew nuts together and mix with fruits.
Mix maida with soda and salt. Cream butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Fold in the maida and fruit mixture.
Pour in a prepared tin, sprinkle with seeds if desired, and bake in a moderate oven (170 C ) for 25 minutes. Reduce temperature to 150 C and bake till the cake is done.( about 45 minutes).

Plum Cake
Raisins(Onakka munthiri) 1 lb
Dates(Eenthapazham) 1 lb
Candied fruits and orange and lemon peel 1 cup
Gold rum 1 cup
Cashews 2 cups
Allpurpose flour(Maida) 4 cups
Baking powder3 tsp
Butter 1 lb
Sugar 4 cups
Sugar 1 cup (to make caramelized syrup)
Eggs 12 nos
Cinnamon(Karugapatta) powder 1 heaped tsp
Nutmeg(Jathikka) powder 1 heaped tsp
Cloves(Grambu) powder 1 heaped tsp
Dry ginger(Chukku) powder 1 heaped tsp
Salt 3 tsp
Pure Vanilla essence 4 tsp
Method of preparation
1)Dice the fruits and coat them with 3 tbsp of flour.
2)Add rum and mix well.
3)Keep this at room temperature over night.
4)Dice or crush the nuts into small pieces. :- You can do these steps the day before you plan to make the cake.
5)Place the eggs and butter at room temperature the night before you make the cake.
6)Preheat the oven to 350 degree F.
7)Measure and keep ready the flour, sugar and the flavorings. :- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan.
8)Place 1 cup of sugar in the saucepan and add 2 tbsp of water.
9)Turn the stove to high and place the pan on the stove and let it boil. :- Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.
10)Within 7 - 10 mins, a cherry wood colored caramel forms.
11)Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel. :- You may hold the pan above the sink and slowly add the water, for it may splash.
12)Stir the contents well to dissolve the caramel. Keep this aside.
13)Sift flour and baking powder, a couple of times and keep ready.
14)In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
15)Add eggs and whisk well.
16)Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.
17)Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.
18)When they are well mixed, add the candied fruits and nuts and mix again.
19)Spoon this into a 10 inch non stick loaf pans.
20)Bake for 1 hour at 350 degree F. :- You may line the pan with parchment paper or brown paper.:- Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 mins and check again.
21)Remove the cake from the oven and place it on a cooling rake.
22)Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak. :- This will enhance the flavor and gives a longer shelf life.
23)Remove the cake from the pan only after it is allowed to cool completely.
24)Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.

Christmas Cake
Margarine 120 gms
Eggs 2
Sugar 120 gms
Milk 1 tablespoon
Refined flour 175 gms
Method of preparation
Cream margarine and sugar till light and fluffy. Beat the eggs and gradually add to the mixture.
Add the flour, sifted with baking powder. Blend the batter well and mix the fruits and the chopped almonds and walnuts.
Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tin and grease it.
Pour the ready cake mixture. Cover with a grease-proof paper. Bake in a preheated over at 350 degree F for 20 minutes.
When the top is golden in colour, take it out from the oven. If desired, spread some hot chocolate icing over it.
Decorate with cherries, 1 level teaspoon baking powder, 50 gms mixed fruit(currants sultanas, raisins), 25 gms almonds chopped, 15 gms walnuts chopped.

Badam Cake
Almonds (badam) 1 cup
Sugar 2 cups
Ghee 1/4 cup
Method of preparation
Soak almonds in warm water and remove skin.
Grind all the almonds together (without water) and make a paste.
Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tin and grease it.
You can maybe add very little water.
To this paste add the sugar and heat this mixture in a heavy non-stick pan.
Keep stirring...and keep adding ghee when you feel that the mixture needs a little moisture.
After, say about 15 minutes, the mixture becomes small in quantity...transfer to a greased dish, spread the mixture and cut into desired shape.

Banana Salad
Bananas,ripe and firm 2
Seedless grapes, halved 2 cups
Whipping cream1 1/2 cup
cardamom powder1/2 tsp
Halved roasted peanuts1 cup
Lemon juice1/4 tsp
Method of preparation
Chill bananas before chopping
Chop bananas
Sprinkle lemon juice over bananas and toss to coat evenly
Beat cream till stiff peaks form
Gently toss in bananas and other ingredients
Serve chilled

Grape Wine
Dark Black Grapes 4 Kgs
Water (Boiled & Cooled) 4 Bottles or 4 litres
Sugar 4 Kgs
Eggs – Whites only2
Liquid Yeast2 Ounces(Dry Yeast granuals - 2 tbspns)
Whole wheat A handful
Sugar for colouring ½ - ¾ cup
Method of preparation
Clean & wash grapes well removing stalks, crush nicely with hand until you get a good purple colour.
Place the crushed grapes in a ceramic jar with half the quantity of sugar (i.e. 2 kgs Sugar), add water, egg whites, yeast & wheat – mix well & keep airtight for 21 days – stirring well every alternative day.
After 21 days strain away the grape pulp mixture, add the balance sugar to the wine – mix well & keep airtight for another 21 days to ferment. Now filter the wine (you could use a muslin cloth & strain the wine) – keep aside.
Take a wok add the sugar kept for colouring (1/2 –3/4 Cup) – place on fire & go on stirring till the sugar melts & becomes dark brown/black in colour - but do not allow it to burn – now add about 5-7 tbsps.Of hot water to this syrup little @ a time & mix well, add this syrup to the wine & mix well – store the wine in a clean jar & use.