Tasty and traditional Indian Dishes

Rice powder : 1 cup
coconut : ½ cup(grated)
Small Onion : 3
cumin seeds: 1/2 tsp
Salt: to taste

Method of preparation

1.Grind cumin seeds and small onion to make a smooth paste.
2.Make 1 cup of coconut milk from grated coconut.
3.Place a pan on fire and boil coconut milk with salt in it.
4.Once it starts to boil reduce flame add rice flour and grounded paste and stir well in a simmering flame. If it is of not enough consistency then adjust the consistency using the boiled water. ( you must be able to knead this to make balls )
5. Cover the dough and keep it on the simmering flame for 10 seconds.
6.Remove from fire and let it be cooled. Once it is partially cooled knead the dough thoroughly, using your hands.
7.Make small lemon sized balls. Dust the balls in some rice flour and roll it out using a roller .
8.Place a pan on fire. Once it is hot reduce to medium flame and cook pathiri on it, rotating in between. Flip the side once the pathiri starts forming bubbles. Press the pathiri occasionally so that it will become soft. Once both the sides are cooked , remove it from pan.
You can have it with chicken curry.

Ingredients:
Chicken : 1 kg
Yogurt : ½ cup
Lemon Juice : 1tbsp
Ginger paste : 1tsp
Garlic paste : 1tsp
Red Chilli Powder : 1tsp
Garam Masala Powder :1tsp
Pepper powder: 1tsp
Turmeic powder: ½ tsp
Coriander powder: ¾ tsp
Dry fenugreek leaves : 1tsp
Red colour: 1tsp
Vegetable Oil
Salt to taste
Method of preparation
1. To make garam masala powder heat 3 cloves, 2 cardamoms ,1 inch piece cinnamon and ½ tsp cumin seeds and powder them
2. Clean the chicken. Make slits diagonally in it with knife
3. Make a paste of red chilli powder, salt and lemon juice and marinate the chicken with this paste for ½ hour.
4. Make a smooth paste of all the other ingredients and mix it well with yogurt. Add salt to taste.
5. Pour this yogurt mixture all over the chicken and toss, so that it is completely covered with yogurt mixture. Make sure that you have applied paste into the slits too.
6. Place this marinated chicken in the refrigerator for 6 to 8 hours.
7. Brush the chicken with little oil. Preheat the oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Cooking time may vary. Remove from oven.
8. Garnish with sliced onions and lemon wedges.

Ingredients
Potatoes : 2
Green peas : ¼ cup
Carrot: ¼ cup (Sliced into small squares)
Onions : 1 (sliced)
green chillies: 3 (split)
cloves : 4
cinnamon : 1 inch
cardamoms: 4
black pepper powder: 1/4tsp
ginger: 1tbsp
curry leaves : 7-8
coconut oil
Thick coconut milk: 1 cup
salt to taste

Preparation

1. Remove the skin of potatoes and carrot and cut them into square pieces.
2. Cut the onion into thin long slices.
3. In a pan heat cardamom, cloves and cinnamon and powder them ( masala powder is formed)
4. Heat another pan on fire and sauté green chillies and onion . Once they are sautéed add ginger , pepper powder, masala powder and sauté for 1 minute.
5. Now add vegetable ,salt and pour 1 cup of water and cook in a pressure cooker for 6 or 7 minutes. By now the vegetables are properly cooked.
6. Heat another pan and pour this cooked vegetables into it and add coconut milk and bring to boil medium flame.
7. Add curry leaves and remove from fire
8. Tips : if there is a lot of water in the cooker then allow it to boil for some time so as to reduce the water content.

For Frying:
Jumbo prawns: 5 ( peel, remove the vein and wash thoroughly)
coconut oil: to fry
chilli powder: 1tbsp
turmeric powder: ¼ tsp
pepper powder: ½ tsp
lemon juice: 2 tsp
Salt : to taste
For masala
Cloves: 2 or 3
Cardamom : 3 or 4
Cinnamon: ½ inch piece
For Sautéing:
big onion ( sliced): 1
green chillies (chopped): 3
garlic ( thinly sliced): 1 tbsp
ginger(thinly sliced): ¾ tbsp
curry leaves: 1 branch
coconut milk: ¾ cup
oil
Salt to taste

Method of preparation
1. Heat a pan and lightly heat ingredients for masala and make a fine powder.
2. Marinate cleaned prawns with half of chilli powder, turmeric powder, masala, pepper powder, salt and 2 tsp of lemon juice for ½ hour
3. Heat oil in a pan and shallow fry the marinated prawns, flipping each side, in medium flame. It may take 4 to 5 minutes. Keep the fried prawns aside.
4. Heat oil in another pan and sauté sliced onions till they become tender.
5. Add green chillies, garlic and ginger sauté till onion turns brown.
6. Reduce the flame and saute' the rest of powders used for marination
7. Now add the shallow-fried prawns and add curry leaves. Pour ¾ cup of coconut milk place the lid and let it cook , in medium flame, for 2 or 3 minutes till the gravy thickens

Ingredients:
All purpose flour : 2 cup
baking powder : ¼ tsp
curd : 2 tbsp
saffron: 1/2 tsp
sugar : 3 cups
cardamom powder : ½ tsp
rose water : 2 tbsp
Orange food colour: 2 or 3 drops
Refined oil : for frying

1. Mix all purpose flour ,baking powder, curd and water into a smooth batter and keep aside to ferment. It is good to keep for 24 hours .
2. Prepare sugar syrup ( one string consistency) and add saffron, cardamom powder and rose water .
3. Take the batter and mix orange colour and stir well.
4. Fill this batter in a ketchup bottle.
5. Heat oil in a pan and once it is hot reduce the flame and squeeze the batter in the shape of randomly coiled circle. Make 3 or 4 at a time depending on the size of your pan.
6. Deep fry them until they are golden and crisp .
7. Remove from pan and immediately add into the syrup.
8. Keep aside for up to 4 to 5 minutes so that they are soaked in sugar syrup. Take them out of syrup and serve.
9. Tips : To find the consistency of sugar syrup just touch lightly on the syrup and press the dipped finger on other finger and move both fingers apart if it form one string then it is of enough consistency. Instead of all purpose flour you can use self rising flour

Ingredients:
Ghee : 2 tbsp
Bananas : 3 ( smashed)
Sugar : ¾ cup
Cashew nuts : ¼ cup
Cardamom powder :1 tsp

Method:
1. Heat a pan and add ghee . Once it is hot add smashed bananas and cook over low heat, stirring continuously so that the mixture won't stick to the pan.
2. Cook till bananas turn brown and becomes soft. Add sugar and continue stirring until dissolved.
3. Remove from fire and add cardamom and fried nuts and stir well.
4. Take a serving dish and spread ghee into the pan spread halwa into it. Once it cooled cut it into small square pieces and serve.

Ingredients
1.chicken : 1 kg
2.ginger paste : 2tsp
Garlic paste : 2tsp
salt : to taste
3.oil : to fry
4.Cardamom : 4
Cloves : 5
cinnamon : 1 ½ inch piece
5.ginger : 1 tbsp ( sliced)
garlic : 1 tbsp ( sliced)
6.Big Onion : 3 ( sliced)
7.Turmeric powder: ½ tsp
chilli powder : 1 tbsp
8.Tomato : 1 big( sliced)
9.Cashew nuts : 50 gm
Salt : to taste
10.Fresh cream : ½ cup
Coriander leaves: ¼ cup ( sliced)

Method of preparation
1. Soak cashew nuts in water for ½ hour and grind it into a fine paste.
2. Marinate chicken pieces with 2nd ingredients for ½ hour.
3. Heat oil in a pan and fry marinated chicken pieces. ( don't fry them completely, only light brown)
4. Place another pan on fire and heat oil and lightly fry 4th ingredients and then sauté 5th and 6th ingredients .
5. Once the onion slices are properly sautéed add 7th ingredients and sauté for 1 to 2 minutes.
6. Now add tomato pieces and again sauté till tomatoes are sautéed. Remove from fire and let it be cooled.
7. Grind this cooled mixture into a fine paste.
8. Place another pan on fire and add fried chicken pieces along with the above paste, enough salt and grinded cashew nuts .
9. Pour ¾ cup water and bring it to boil. Reduce flame.
10. Once it starts to thicken remove from fire and add 10th ingredients and your dish is ready. You can have it with bread .

Ingredients
Rice flour: 1 cup
Jaggery : 1 cup ( grated )
Banana : 2
Cardamom: 3 or 4
Ghee : 3 tsp
Raisins : 1/4 cup
cashew nuts: 1/4 cup
Oil for frying

Preparation Method
1. Boil 1/4 cup of water in a pan, add jaggery to it and bring it to boil.
2. Smash the bananas and keep aside.
3. Take the rice flour in a pan and mix smashed bananas in it.
4. Heat cardamoms and powder them .
5. when the jaggery starts to boil add cardamom powder into it. Boil till it starts to thicken.
6. Remove from fire and keep it aside so that it is cooled.
7. Fry raisins and cashew nuts in ghee and add them into the rice flour- banana mixture.
8. Pour jaggery liquid into this and mix well with hands to form thick batter.
9. Heat oil in a pan and pour small lemon sized batter into this. Keep frying in medium flame till they are dark brown.
Traditionally it is prepared in a special pan called paniyara kadai . It is filled with ghee or oil and batter is added into this.

I'm giving the picture of Neyyappam in paniyara kadai

Fleshy Fish - ½ kg
Grated Big Onions -¼ cup
Green Chillies - 6 (split)
Ginger - 1 ½ tsp
Garlic - 6 flakes (sliced)
Big tomato - 1 (Sliced)
Curry leaves - 1 branch
Coconut milk - 1 cup ( first milk)
1 ½ cup ( second milk )
Corn flour - ¼ tsp
Turmeric powder - ¼ tsp
Pepper powder - ½ tsp
Coriander powder - ¼ tsp
Cinnamon - ½ inch piece
Cloves - 3
Cardamom - 2
Oil for frying
Salt to taste

Heat lightly cloves , cardamoms and cinnamons and make a fine powder. Mix coriander powder and pepper powder into this and your masala is ready. Keep it aside .Cut fish into medium sized square pieces . Clean them and marinate them with turmeric powder and salt. Place a pan on fire and fry the fish lightly on both sides. Don't fry them completely . Keep aside the lightly fried fish pieces .Now pour some more oil into the oil that is left over after frying the fish and sauté ,onions and green chillies . Sauté till onions are light brown . Add ginger and garlic and curry leaves, again sauté for 2 to 3 minutes. Add masala and again sauté for 1 to 2 minutes. Pour the second coconut milk and add the lightly fried fish pieces and tomato pieces and salt and let it simmer for a while on low flame. Let it simmer till fish pieces are properly cooked. It may take some 4 to 5 minutes. Now pour the first milk and corn flour dissolved in 1 tbsp hot water . Let it simmer for two minutes on low flame. Once it starts to boil the gravy will start to thicken. Fish Moly is ready . You can have this with bread.
Tips : to make first milk add 1/2 cup of water to grated coconut and let it grind for 1 minutes. Squeeze them to give the first milk. Repeat with more water for second milk.

Sugar : ½ kg
Maida : 3 tbsp
Dry Milk Powder : 1 cup
Baking powder : ¼ tsp
Corn flour : 2 tbsp
Baking Soda : ¼ tsp
Thickened cream : 2 tbsp
Lemon juice : ¼ lemon's
Cardamoms powder : ½ tsp
Saffron : ½ tsp
Rose water : 1 tsp
Oil : to fry
Water : 3 cups

To make Sugar Syrup
Boil 3 cups of water , then add sugar into it. Once the whole sugar is dissolved add lemon juice, saffron, rose water and cardamom powder and again stir in low flame till it again starts to boil. The thick syrup is ready.
Mix Baking powder thoroughly in Maida . Add corn flour , baking soda, milk powder into this mixture . Knead them to make a fine dough by using 3 or 4 tsp water and once it starts to stick add thickened cream and mix well . Make small lemon shaped balls from this dough. To make fine smooth balls add a little ghee or oil in your hands and spread them evenly in your palms. Cover the balls with a damp but dry cloth.
Heat oil in a frying pan. Reduce the flame into medium level and add 3 or 4 balls into it. It will sink don't worry . Gently shake them so that all the sides get fried. Once they are properly fried it will start to surface. It may take up to 5 minutes and need flame in medium level. Keep it in oil till all sides turn dark brown. Take them out of frying pan and add immediately into sugar syrup.
Note : If Gulab Jamuns are very hard , then it means that you have not used enough Baking powder. Instead of mixing Maida with Baking powder you can use Self Rising Flour.

Basmati Rice : ½ cup
Milk : 3 cup
Condensed Milk : ½ tin
Sugar : ½ cup
Raisins : ¼ cup
Cashew nut : ¼ cup
Cardamom powder : 1 tsp
Ghee : 2 tbsp

Soak Rice in water for 30 minutes and wash properly and set aside to drain water.
Place a pan on fire and boil 2 cups of milk . Once it starts to boil add rice and cook for some time. Cooking time varies depending on the nature of rice you are using. Once it is properly cooked pour the remaining milk, condensed milk and finally sugar and cook in low flame. Stir continuously till the mixture starts to thickens. Remove from the flame and keep aside. Roast Raisins and cashew nuts in Ghee . Add this along with cardamom powder into the cooked mixture and stir well. Let it be cooled. If the mixture is too thick on cooling then pour a little luke warm water .

Ingredients
To make Ada
Raw Rice : 250gm
Ghee : 1 ½ tbsp
Water : as required

First soak raw rice for 30 minutes and let it be pounded and passed through a fine sieve. Then mix this rice with enough water to make a smooth paste. Add ghee and mix till the batter thickens. Take a plantain leaf having the size of a handkerchief and place it over fire for 2 to 3 seconds so that it will become tender and easy to handle. Take 1 tbsp of the batter and pour it into the leaf and tilt the leaf so that the batter spread evenly. Using a thin stick make small (1cm) squares by drawing horizontal and vertical lines in this batter. Roll up the leaf and tie with a string. Now steam it in a steamer for 3 to 4 minutes. Remove from fire and let it be cooled . Once cooled remove the leaf and your Ada is ready. Cut the bigger pieces into smaller ones. Repeat this process till the whole batter is used.

To make Pal Ada Prathaman
Milk : 6 cups
Sugar : 3 cups
Cardamom powder : 1/2 tsp.
Ginger powder : 1/2tsp
Cumin powder : 1/4 tsp
Fried cashew nuts : 1/4cup
Fried sultanas : ¼ cup
Ghee : 1 ½ tbsp
Water : 2 cup

Take a glass bowl and mix milk, water and sugar, stir well so that sugar is completely dissolved. Take a large shallow vessel and place it on fire and add Ghee and sauté the ada for a little while. ( Don't sauté Ada for too much time as it will become hardened ) . Pour the milk sugar mixture gradually into the vessel. Stir continuously till the mixture thickens . Now add the cardamom powder, cumin powder, ginger powder and fried nuts and raisins. Stir well and remove from fire. Continue stirring till the milk cools. Your desert is ready.

1.Fish Pieces : ½ kg
2.Ginger (sliced) : 2 tsp
Green chillies : 4 ( crushed)
Garlic : 8 flakes ( sliced)
Small onion (sliced) : ½ cup

3.Coconut Oil : ¼ cup
4.Chilli Powder : 1 ½ tsp
Turmeric Powder : ½ tsp
Pepper Powder : ½ tsp
Fenugreek : 1 tsp
Mustard : ½ tsp
5.Coccum : 4 flakes
Salt : to taste
6.Curry Leaves : 2 leaves

Heat Fenugreek and mustard and finely powder them. Grind this along with the rest of 4th ingredients to make a fine paste. Sauté the second ingredients in the coconut oil. Now put the grounded paste and sauté till oil starts to surface. Now add fish pieces into this sautéed mixture and ½ cup water and add 5th ingredients and Cook for 6 to 7 minutes. By now the fish pieces are properly cooked. If not then place it in fire for 2 or 3 minutes. If it is cooked then remove from fire and add curry leaves. It is ready to be served.

Iddiyappam (noolputtu )

Roasted rice flour : 1 cup
Coconut Milk : 2 cup
Salt : to taste

Place a pressure cooker on fire and add a water up to 1 inch the depth of cooker . Care should be taken so that you won't add more water as it will damage your iddiyappam. Place a pan on fire and boil coconut milk and salt in it. When it starts to boil reduce the flame and mix roasted rice flour and stir well till it becomes a soft cooked dough. Now make small lemon sized balls and place one of them in the Iddiyappam Maker and press it into the Iddiyappum dish. You can see the noodles shaped Ididiyappam coming out on squeezing. Now place the dish in the boiling water of the cooker and reduce the flame into medium level and steam it for 7 minutes. Your Iddiyappam is ready.

Egg roast

1.Boiled Eggs : 2
2.Big Onion : 3 ( medium sized and thinly sliced. )
3. For Masala you need

Cloves : 3
Cardamom : 2
cinnamon ; 1/4 inch piece
Cumin ; 1/4 tsp
4. Chilli powder : a pinch
5. Turmeric Powder : a pinch
6. pepper powder : a pinch
7. Oil : 2 tbsp
8. Salt ; to taste

To make masala heat the 3rd ingredients and make a fine powder. Now place another pan on fire and pour oil into it and sauté onion till they turn light brown. Reduce the flame add Masala Powder, Salt, Chilli powder, Turmeric Powder and Pepper Powder and stir for 2 minutes . Make slits all over eggs and then add them into this sautéed mixture. Now cook for 5 minutes. You have to turn the eggs upside down so that all the sides get roasted. After 5 minutes you can see the oil surfacing and now it is ready to be served.

1.Bonless fish : 1 kg
2. Chilli powder : 3 tsp
Turmeric powder : 1/2 tsp
Coriander powder: 1 tsp
3. Ginger : 1 inch piece
Garlic : 4 flakes
Green Chilly : 4
Small onion : 10
Curry Leaves : 2 branches
4. Grated coconut : 2 cup
5. Salt : to taste
6. Oil : 4 tbsp
7. Raw Mangoes : 3

Make medium sized pieces of Mangoes. Make approximately 3 cups of coconut milk . First take 1 cup and again pour some water and make 2 cups and keep them aside in separate cups. Place a pan on fire and pour oil into it. Now sauté sliced small onion and split green chillies, followed by sliced ginger and garlic and finally curry leaves. Add the 2nd ingredients into this and sauté for 2 to 3 minutes. Now put the fish pieces , mango pieces , salt and 2 cups of coconut milk into this sautéed mixture. Cook it till fish pieces and mango pieces are properly cooked. It may take 10 to 15 minutes. Now pour the remaining 1 cup of coconut milk and as soon this starts to boil remove the pan from fire. Curry is ready.

1.Chicken pieces : 1/2 kg ( very small pieces )
2.Chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Salt : to taste
3. Oil : 1/2 cup
4. Big onion : 3 (sliced)
5.Tomato : 2 (sliced)

Marinate the chicken pieces with 2nd ingredients for 30 minutes. Heat the oil and fry them . Remove the fried chicken pieces from pan and sauté onion pieces in the remaining oil and then sauté tomato pieces. Put the fried chicken pieces into this mixture and again sauté for 10 minutes.

Rice puttu is a steamed dish which is very tasty and very good for health. Usually Keralities make this dish using Puttu Maker. But traditionally it is prepared using coconut shell and pressure cooker. Take a full coconut shell and cut it into two halves. Clean the half which has eyes on it and remove completely the coconut in it. Clean both the inner and outer side and using a driller make a hole in one of eyes.

Roasted Raw Rice Powder : 2 cup
Grated Coconut : 1 cup
Salt : to taste
Water : as required

Take the roasted raw rice powder in a pan . Take the salt according to your taste and dissolve it in water. Sprinkle this water on this rice and mix with hand repeat this process till this is properly soaked. To find whether it is ready for cooking take some of this mixture in hand and press tightly, if it forms a solid shape and on pressing lightly fall apart then it is ready for steaming. Now keep aside for 30 minutes. After 30 minutes mix grated coconut with this soaked rice and it is ready for steaming. Take some water in a pressure cooker.( 1/3 of the size of cooker is enough.) Place it in fire and bring it to boil. Now fill the puttu mixture in coconut shell and place it above the nozzle on pressure cooker through which steam usually comes out. Before adding this mixture you can also add some grated coconut in the coconut shell and then fill it with mixture. This is optional. After 5 to 6 minutes steam will start to come out of the puttu mixture and our dish is ready to be served . Take a serving plate and invert the coconut shell into it . You can have this with steamed banana .

1. Karimeen : 1
2. Ginger :1/2 inch piece
Garlic : 4 flakes
Green Chillies : 1
Curry leaves ; 1 branch
Turmeric powder : 1/4 tsp
Chilli powder : 1/2 tbsp
Salt : to taste
3. Lemon : 1/2 piece
4. Banana leaf

Grind 2nd ingredients together and make a fine paste. Clean Karimeen and make gashes all over and then cover it with the paste. Leave it for 15 minutes. Clean banana leaf and cut a piece big enough to cover the fish . Now place the spice covered fish on the banana leaf and add lemon juice over it. Close the banana leaf tightly. Place a pan on fire and pour a little oil and then place the sealed fish on it and cover the pan with a lid. Cook it for 6 to 7 minutes and then reverse the side and again cook for 2 to 3 minutes. Remove from fire and once it is cooled remove the banana leaf and your dish is ready.

Bread : 1
Carrot : 2
Onion ; 1
Tomato : 2
Salt : to taste
Pepper powder ; 1/2 tsp
Egg : 2
Cheese : 1
Oil : 2 tbsp

Place the pan on fire and sauté sliced onion , then add grated carrot and allow it to be cooked , then add tomato . Once it become soft add salt and pepper powder. Stir for 1 to 2 minutes. Then add beaten eggs and grated cheese and stir continuously. Once it is properly cooked remove from fire. Now remove the sides of sliced bread and fill it with this mixture. Your breakfast is ready

1. Basmati Rice : 1 kg
Mutton : 1 kg
2. Curds : 1/2 cup
Ginger : 1/2 inch piece
Garlic : 4 flakes
3. Ghee ; 100 gm
4. Ginger : 1 inch piece
Green Chilly : 15
5. Cinnamon : 2 small pieces
Cardamoms : 6
Cloves : 6
6. Onion : 5 sliced
Tomato : 2 sliced
7. Salt : to taste
Coriander Powder : 2 tsp
8. Lemon : 1/2 piece
9. Pineapple : 1 piece
10. Nuts : 10 gm
Raisins : 10 gm
11. Onion : 2 tbsp

Wash Mutton pieces and set aside . Finely grind 2nd ingredients without using water and marinate mutton pieces with this grinded mixture and salt for 1/2 hour.
Take the 5th ingredients and powder together. Place a pan on fire and pour ghee and once it is hot add 4th ingredients and sauté, reduce the fire and then add powdered 5th ingredients and sauté for 1 to 2 minutes . Now add sliced onions and once it is brown in colour add sliced tomatoes and sauté till it becomes soft. It is time to add marinated mutton pieces . Stir well and then add salt and coriander powder and stir well. Now cover with a lid and cook it till is 3/4 cooked that is not fully cooked. It will take some time ( up to 1/2 hours ) . Remove the soup ( that is liquid gravy ) from this semi cooked mutton and set aside. Now wash the rice and cook it adding this mutton soup and 6 cup water . Mean while take 4 tbsp of Mida Flour and add some water into it and mix it till it can be rolled into a big ball. Once this rice is cooked add the cooked mutton mixture and pineapple pieces , roasted 10th ingredients and fried 11th ingredient and again cover with a lid. Now make a long chain from this Mida ball and use it to seal the sides of the covering lid. And again cook rice mutton mixture in low flame for 5 to 10 minutes. By then the mida seal will be start to crack . (In traditional way of cooking Chef's adds low fire on the top of lid too. ) Once it is cooled remove the seal and serve adding lemon juice and pineapple pieces. It is very delicious dish and full of aroma.

It is my all time favourite pudding . It is simple and easy to make . But I can guarantee you one thing that it is delicious.

Ingredients;

Bread : 1
Egg : 2
Sugar : 2 cups
Milk : 1/2 litre
Sugar : 1/2 cup (to make brown sugar)
Vanilla essence : 1 tsp

Remove the four sides of the bread and take the crumb only. Separate the egg as yolk and white. Beat it separately and make the white like foam. Soak the bread in the milk. Add sugar to the beaten yolk and beat till sugar gets dissolved. Now mix it with the soaked bread. Once it is mixed well add beaten white too. Flavour it with the Vanilla essence, decorate it with roasted nuts and raisins . Now it is time for steaming. Place the steaming pot on fire, rub the pudding dish with a little bit of ghee and add the pudding mixture. Steam it for 2o minutes. Meanwhile make brown sugar syrup. Once the prepared pudding gets cooled turn it upside down. Pour the brown sugar over it and place it in the refrigerator for cooling. Now the delicious pudding is ready for serving.
.

Honey : 500ml
lemon : 2
Apple : 2 big one
Pineapple: 1/2
Soda : 1 1/2 litre

Cut apple and pineapple into small pieces and soak them in lemon juice. Now mix honey into it and keep it in fridge for cooling for about 2 hours.
pour cool soda into each glass and add 2 to 3 tbsp of cooled fruit mixture into it. It is very refreshing and good for health

Puddings are family's favourite and here is a delicious dessert that will surely arise your appetite. Children are the sweet lovers and this is their favourite.
Ingredients:
Pineapple : 1 kg
Biscuit :: 1 small packet.
Sugar : 4 table spoon
Nuts : 100gm
Instant coffee powder: 1 tea spoon.

Method of preparation.
Clean the pineapple and remove the skin. Slice it and grate it nicely. Take a pan and put one table spoon of sugar in it . Make brown sugar syrup and let it become thick. Pour it into a glass pot and let it cool. Fry the nuts in ghee. Remove the sugar from the container and powder both the sugar and the roasted nuts. Prepare sugar syrup and put the pineapple in it and make it dry. Let it cool. Prepare instant coffee. Take the pudding dish and soak each biscuit in the coffee and arrange them in the dish. Put a little quantity of the prepared pineapple above this and add a part of the powdered sugar and nut mixture. Repeat the process twice. Refrigerate it and serve it when it gets fully cooled

Spunch Cake : 1
Orange flakes : 1 cup
Pineapple : 1 cup
Apple : 1 cup
Cherry : 1/2 cup
Dry grapes ; 1/2 cup
sugar : 1/2 cup
Thick Pineapple Juice : 1 cup
Condensed Milk : 1 tin

Take a pan and add pineapple pieces and sugar into it. Saute' till the pinapple is properly cooked and sugary. Now take the cake and cut it into small pieces . Arrange a layer of it in the pudding dish and arrange various fruits above this cake pieces. Now arrange the remaining cake pieces above this and pour pineapple juice above the arranged mixture so that both layers of cake will be soaked in it. Once it is properly soaked pour condensed milk above this and let it be cooled . Now arrange cherries above this and it is ready to be served.

Watermelon : 1 small
Lemon juice: 1 tbsp
Ginger juice : 1 tbsp
Sugar : to taste
Take the juice of watermelon without adding water and then mix other ingredients and again mix well. Cool it and it is the best healthy drink you can have on summer season. It is very good to keep your body fresh and you don't need to worry about the harmful ingredients in the drink.

Salad Cucumber : 2 cup
Garlic Flakes ; 3
Honey ; 2 tbsp
Lemon Juice : 1 tsp

Make the juice of cucumber and ginger and mix honey and lemon juice with it.

Drink this every day in the morning when your stomach is completely empty. You shouldn't drink or eat anything with this drink and must remain so for the next one and a half hour.

Grated Carrot : 2 cup
Grated Ginger : 1 tbsp
Honey : 2 tbsp
Water : 1/2 cup

Take the juice of carrot and ginger using water. Mix honey with this juice.

It is the best drink for those on dieting . Drink this and avoid your breakfast . Nothing is going to happen as it is full of vitamins.

Try this chicken dish . I'm sure you all will like it. Please let me know your opinion about this dish.

Ingredients

1.Chicken : ½ kg
2.Oil : 1 cup
3.Big Onion : 6 (sliced thinly)
Ginger : 1 inch piece (Thinly grated)
Garlic: 10 flakes sliced
4.Tomato: 3 (small and sliced)
Curry Leaves: 2 branches 5.Turmuric Powder : ½ tsp
Kashmiri Chilli Powder: 2 tsp
Fenugreek Powder: 1 tsp
Coriander Powder : 2 tsp
6.Cinnamon : 1 inch
Cardamom: 2
Cloves: 3
Peppercorns: 6
7.Coconut Milk: 2 cup
8.Salt: to taste.

Heat the pan and lightly heat the sixth ingredients and then let it be finely powdered. Place another big pan in the fire and pour oil and put third ingredients and sauté. Now put the fourth ingredients and sauté them too. Remove from fire and let it be cooled .Once it is cooled take half of the sautéed mixture and grind it into a thick paste along with 5th ingredients. Now place the rest of the sautéed mixture in fire and put powdered sixth ingredients and sauté for 2 or 3 minutes. Then put the thick paste and sauté till oil in the mixture surfaces. Place chicken pieces and salt into this mixture and let it be cooked. Pour the coconut milk into this properly cooked chicken gravy mixture and cook till it boils and remove from fire. You can have a very delicious thick chicken curry.

Beetroot : 1 1/2 cup sliced
Bitter Gourd : 1/2 cup
Ginger : 1 tbsp
Honey : 2 tbsp
Water : 1/2 cup

Make a juice of beetroot bitter gourd and ginger mixture using water. Now take the juice only and then mix honey with it. This drink is very good to fight with acidity.

Cold Milk : 1 cup
Ice cubes: 1/4 cup
Chocolate powder: 1/4 cup
Sugar : 1/2 cup
Instant coffee powder : 3/4 tsp
Vanilla essence; 1 tsp

Take chocolate powder in a pan add sugar into it and then slowly pour 1/2 cup hot water. Mix well and then bring it to boil . Use only minimum fire. Set aside to get it cooled. Now pour milk into a jar of a mixer and add ice cubes , 4 tbsp of cooled chocolate syrup, instant coffee powder, vanilla essence into it. Run the mixer for 2 to 3 minutes till foams are formed. Serve it. The rest of chocolate syrup can be preserved in a refrigerator and can be used when ever needed.

Raw Mango : 200gm
Milk : 150 ml
Sugar :40gm
Remove the skin of raw mangoes and cut them into small pieces. Now take them in a pan and pour water till all the mango pieces are immersed in water. Place it in fire and once it starts to boil add the sugar into it. Cook it till all the mango pieces are properly cooked. Now remove from fire and allow it to be cooled. Take the juice of this mixture using a mixer. Now pour milk and this mango pulp into the mixer and run it for 1 minute. Pour the milk mango juice into glasses and let it be cooled in a refrigerator. Now it is ready to be drink.

Banana : 1/2 kg
Ghee: 1/4 cup
Sugar: 1/2 cup

First cook Bananas by adding them into boiling water without removing skin and cooking till it is properly cooked. Once it is coked remove the skin and then cut them into 1/2 inch pieces . Place a pan on fire and add ghee and sugar into it. Then add cooked banana pieces and stir it till all the pieces are covered with sugar. Remove from fire . I'm sure children will love to have them even if they don't like banana.