White Chocolate Mousse

Method:

Heavy Cream 1 cup

Sugar - 2 tbsp

Cream Cheese- 1/2 package softened

White Chocolate - 1 1/2 ounces , melted and cooled

Fruits(Raspberries,Blueberries)- 1 cup

Method:

1. In a bowl ,beat heavy cream until it begins to thicken.Then slowly add sugar, beating continously until stiff peak forms,then keep it aside.

2. Take another bowl , beat cream cheese until fluffy,then add melted chocolate and neat until smooth.

3. Then slowly fold cream cheese into the whipped cream.

4. Take tall glass with shot stem(parfait glass).Alternatively arrange layers of mousse and berries in to it ,ending with mousse.

5. Finally garnish with additional berries in the top of mousse.

6. Serve immediately (or) refrigerate upto 3 to 4 hours.

Method for melting chocolate:

There are 2 methods:

1. First method is microwave method,take a small glass bowl,break chocolate into small pieces into the bowl. And microwave for 1 minutes. Then take the bowl and stir it with rubber spetula, let it cool for 5 minutes.

2. Another method is, double boiling method.

Take a bowl half of water in it,boil the water in medium heat.When water is boiled,take a small glass bowl which fits the water bowl,keep this glass bowl on it, break the chocolate into small pieces into the glass bowl.Stir it with rubber spetula for a minutes till the chocolate melts.Remove from heat and keep it sseparate for cooling.

Cauliflower Carrot And Corrainder Soup

Ingredients:

Cauliflower- 1 1/2 cups cleaned and chopped

Carrot- 2 chopped

Corrainder leaves - 1/2 bunch cleaned and chopped

Oil- 1 1/2 tbsp

Garlic - 2 cloves chopped

Onion- 1/2 chopped

Tomato -1 chopped

Water- 1 1/2 cup

Milk - 1/2 cup

Salt to taste

Pepper powder- 1/2 tsp

Dry basil leaves - 1 tsp

Method:

1. Heat oil in a pressure cooker,when oil is heated add chopped onion and garlic, fry for few minutes in medium heat.

2. Then add chopped tomato and mix it nicely,add little salt.

3. Add finally add chopped carrot and cauliflower,mix it well.

4. Then add water and mix it nicely then close the cooker and cook till 3 to 4 whistle.

5. After 5 minutes open the cooker and add milk and chopped corrainder leaves stir it well,let it cool for 5 minutes.

6. Then puree it,and transfer it to another bowl.Now add pepper powder , dry basil leaves and adjust salt.

7. Cauliflower Carrot and Corrainder soup is ready.

Carrot Sambhar

Ingredients:

Toor dal- 1 cup

Small onion- 10

Tomato-1 chopped

Carrot- 3 to 4 peeled and cutted round

Green chilli -2 slit

Curry leaves- 8 to 10

Mustard seeds - 1/2 tsp

Shakti sambhar masala- 2 tbsp

Hing - a pinch

Turmeric powder- 1/2 tsp

Red chilli powder - 1/2 tbsp

Urad dal - 1/2 tsp

Garlic -2 to 3 cloves

Oil- 1 1/2 tbsp

Water- 3 cups

Salt to taste

Method:

Note: Wash toor dal and soak for 10 minutes.

1. Heat oil in a pressure cooker,when oil is heated add mustard seed,urad dal and curry leaves and fry for few minutes.

2. Then add small onions and fry for 2 to 3 minutes ,add tomato and add little salt and fry for few minutes then add green chilli and garlic and fry for another few minutes.

3. Add carrot and mix it well,cook for 5 to 6 minutes,then add turmeric powder,red chilli powder,hing and shakti sambhar masala, mix it nicely.

4. Now add the toor dal and water, then adjust the salt.

5. After that close the pressure cooker, when steam comes put the weight,and cook till 3 whistle.

6. After 3 whistle switch off the heat, and leave it on stove for 5 minutes,then open.

7. Carrot sambhar is ready.

8. Serve hot with rice/dosa/pongal.

Note:

* Instead of Carrot you can use any vegetables of your choice or you can use mixed vegetables for preparing sambhar.

* You can also use turmeric powder,red chilli powder and daniya powder instead of sambhar masala.

Variety Of Fruits Name

English Hindi Tamil

Apple - Sev - Applepazham

Banana - Kela - Vazhaipazham

Blueberry - Falsa - Avurinelli

Custard Apple - Shitaphal - Seethapazham

Gooseberry - Amla - Nellikai

Grapes - Angoor - Dratchai

Guava - Amrud - Kaiyapazham

Jackfruit - Kathal - Palapazham

Lemon - Nimbu - Elumichai

Papaya - Papeeta - Papalipazham

Orange - Narangi - Orangepazham

Pineapple - Ananas - Annasi

Puran Poli

Ingredients:

All-purpose flour(Maida)- 1 cup

Bengal Gram dal(Channa)-1 /2 cup

Jaggery- 1/2 cup

Shredded coconut- 1/3 cup

Cardamom powder- 1/3 tsp

Turmeric powder- 1/3 tsp

Vegetable oil-1 tbsp

Method:

1. Mix flour,turmeric powder and vegetable oil,add little water as needed and make a soft dough.

Cover and set aside for few minutes.

2. Meanwhile in a pan ,boil channa dal in 2 cups of water until little soft.

3. Drain dal well and let it cool for few minutes.Then grid the dal coarsely.

4. Heat a pan ,put back the dal along with jaggery,shredded coconut and cardamom powder and mix it well until everything is combined well.

5. Remove from heat and let it cool.

6. Now take small ball shape dough,and roll the dough into small size circle using chappati rolling pin.

7. Now take a spoon of dal mixture and place it in center of the dough,then fold the dough to the center from all sides.

8. Dust the dough with the flour and again roll it like a chappati.

9. Place it in a hot tava,and spoon some ghee all the sides and cook until light brown.

10. Turn it other side,and spoon some ghee and cook until little brown.

11. Puran poli is ready.

Tomato Alfredo with Fettucine Pasta

Ingredients:

Fettucine Pasta - 1 package

Garlic - 2 cloves chopped

White Onion - 1 sliced

Butter - 1 tsp

Oil - 1 tbsp

Carrot- 1 cutted lengthwise

BellPepper(red,green,yellow) -1 each sliced lengthwise

Baby Corn - 10 to 12 sliced lengthwise

Dry Basil Leaves - 11/2 tsp

Tomato - 1 can small(Diced and fire roasted with organic green chilli)

Alfredo Sauce - 1 cup

Salt to taste

Pepper -1 /2 tsp

Method:

1. Heat water in a large pan,let it boil,while its boiling add 2 tbsp of salt and oil. Add pasta in a boiling water and cook for 8 to 10 minutes (or) according to package instruction.

2. After pasta is done,store 1/2 cup of pasta water and drain the remaining pasta water.Now keep the pasta aside.

3. Heat a pan,add butter in medium heat then add sliced onions,salt,pepper and chopped garlic,fry for few minutes.

4. Then add sliced carrot and baby corn ,stir it well and cook for 5 to 6 minutes.

5. Then add sliced bellpeppers and stir it well.and cook for 5 minutes.

6. Then add the alfredo sauce and mix it well and coook for 2 t 3 minutes.Then add the canned tomato and stir it well,add pasta water and mix it, it should be light pink colour.

7. Finally add the cooked pasta and mix it well and then add dried basil leaves.

Red Cake

Ingredients:

Eggs- 2

Cocoa powder- 1/2 cup

Red food coloring- 1/4 cup(2 ounces)

All-purpose flour(maida flour)- 2 1/4 cup

Salt- 1/2 tsp

Unsalted butter- 1/2 cup

Sugar- 1 1/2 cup

Vanilla extract- 1 tsp

Butter milk- 1 cup

Baking soda- 1 tsp

Vinegar- 1 tsp

Jelly bear-20 to 25 for decorations

Chocolate chips- 10 to 15 for decorations

Method:

1. Preheat oven to 350 degree F.

2. Grease 2 round cake pan with a little butter and set it aside.

3. In a small bowl ,mix together cocoa powder and food coloring and keep it aside.

4. Take another small bowl,mix together flour and salt and keep it aside.

5. In a big bowl,beat butter on medium speed for 20 to 25 sec using hand mixer.Then add sugar and vanilla extract,beat until combined.

6. Then add, 1 egg at a time,beating on medium speed until everything is combined well.

7. Then add cocoa mixture,alternatively add flour mixture and buttermilk.Beat it nicely.

8. Finally add baking soda and vinegar,mix it nicely until everything is well combined.

9. Now spread the batter evenly into each cake pan.

10. When oven is preheated,keep the cake pan into the oven and bake for 30 to 35 minutes (or) until toothpick inserted comes out clean.Cool the cake for 10 to 15 minutes.

11. Frost the cake with creamy frosting.

Creamy Frosting:

1. In a medium sauce pan,whisk 1 cup milk into 3 tbsp of all-purpose flour.Cook and stir over medium heat until thickened and bubbly.

2. Switch off heat, stir for 2 minutes. And set it aside for few minutes.

3. In another bowl,beat together 1 cup butter,1 cup sugar and 1 tsp vanilla extract, using hand mixer on medium speed until light and fully.

4. Then add 1/4 cup cooled milk mixture at a time to the butter mixture,beating on low speed until smooth and creamy.

5. Split the cake layer into half of both the cake,take one layer and keep it in the cake stand,Now spread the layer with creamy frosting evenly.

6. Repeat this step with all the other layer.Finally spread creamy frosting evenly on the top of the final layer of the cake.

7. Finally decorate the cake with the chocolate chips and jelly bear.

Note:

* You can use any cake decoration item for decorations of the cake.

Chickpeas fry

Ingredients:

Chickpeas- 1cup

Dry red chilli- 3

Shredded coconut- 1/4 cup

Mustard seeds- 1/2 tbsp

Urad dal- 1/2 tbsp

Salt to taste

Oil

Method:

Note: Soak chickpeas for 8 to 10 hours (or) overnight.

1. Boil chickpeas along with salt in a pressure cooker till 8 to 9 whistle.

2. Drain the chickpeas and keep it a side.

3. Heat oil in a pan,when oil is heated add mustard seeds,urad dal and dry red chilli and fry for 2 minutes.

4. Then add cooked chickpeas mix it nicely,finally add shredded coconut mix it nicely,remove from heat and serve.

Palak Paratha

Ingredients:

Wheat flour- 1 cup

Palak - 1 small bunch

Green chilli- 2 chopped

Ginger and Garlic paste- 1 tsp

Red Chilli powder-1 tsp

Turmeric powder- 1/2 tsp

Ghee

Salt to taste

Water

Jeera- 1 tsp

Oil-1/2 tbsp

Method:

1. Boil water in a large pan then add palak and cook for to 6 minutes.

2. Drain the water and keep it side,let it cool for a while.

3. Then grind palak,ginger and garlic paste and green chilli like a paste and keep it a side.

4. Meanwhile make a dough using wheat flour,salt,red chilli powder,turmeric powder,jeera and oil,mix it nicely,add palak paste and little water and make a soft dough,keep it a side.

5. Then heat tava in medium flame.Take extra wheat flour in a separate plate.

6. Make a small ball and roll the dough in a wheat flour and press it,with a chappati roller roll it like a chappati shape and keep it a side.

7. When tava is hot,put the chappati and cook in one side add little ghee all the round,when cooked turn it other side and again add little ghee and cook.

8. Palak paratha is ready.Serve hot with pickles (or) raita.

Vermicelli Pudding

Ingredients:

Vermicelli/Semiya/Seviya- 1 1/2 cups

Milk- 4 cups

Water- 1/2 cup

Sugar- 3/4 cup

Cardamom - 1/4 tsp crushed

Ghee- 1 1/2 tbsp

Raisins and Cashews- 1 1/2cups

Method:

1. Heat ghee in a pan,when its hot add raisins and cashews fry for few minutes, remove and keep it aside.

2. In the same pan, roast vermicelli for few minutes till it changes light brown color.

3. Then add 2 cups of milk and 1/2 cup of water into the vermicelli and cook for 5 to 6 minutes on medium heat.

4. When vermicelli is cooked add remaining 2 cups of milk stir it well,then add sugar and again stir it well,leave for 2 to 3 minutes.

5. Remove from heat, then add crushed cardamom, fried raisins and cashews mix it well.

6. Vermicelli pudding is ready.Serve hot.

Note:

* Don't over cook vermicelli, otherwise it will stick together.

* If you find pudding is too thick,you can add little milk to make little thinner.

Murukku

Ingredients:

Rice flour- 200gms

Gram flour- 150gms

Sesame seed- 1 tbsp

Red chilli powder- 3/4 tsp

Turmeric powder- 1/2 tsp

Butter- 3 to 4tbsp

Hing- a pinch

Salt to taste

Oil

Water

Method:

1. Take a bowl add rice flour,gram flour,salt,red chilli powder,turmeric powder,butter,hing and sesame seeds.Mix it well,then add little water and make a soft dough.Leave it for 10 minutes.

2. Heat oil in a pan for deep frying in medium heat,till that take a murukku mould and take small quantity of dough and put in to the mould.

3. Take a big plate and take a murukku mould and press it like a small round murukku in the plate.

4. When oil is heated,add small round murukku one by one in the oil.

5. Fry for 3 to 4 minutes on each side till its brown and crispy.

6. Remove and keep it in air tight container.

7. Crispy murukku is ready.

Aloo Palak Curry

Ingredients:

Palak(Spinach)-2 1/2 cups chopped

Aloo(Potato)- 2 medium boiled and cubed

Green chilli- 2 chopped

Cumin seeds- 1 tbsp

Ginger and Garlic paste- 1/2 tbsp

Milk- 1 cup

Onion- 1 chopped

Tomato-1 chopped

Corrainder powder- 1 tbsp

Red chilli powder- 1 tbsp

Garam masala - 1/2 tbsp

Turmeric powder - 1 tsp

Corrainder leaves- 1 tbsp

Salt to taste

Oil

Method:

1. Grind 1 1/2 cup palak by adding little water to a fine paste and keep it aside.

2. Heat oil in a pan,when oil is heated add cumin seeds,green chilli and ginger & garlic paste and fry for few minutes.

3. Then add chopped onion and little salt fry it for 4 to 5 minutes,till onion becomes light brown.

4. Then add chopped tomato and the spinach puree mix it nicely for few minutes then add corrainder powder,red chilli powder,turmeric powder and garam masala and adjust salt to taste,mix it well.

5. Then add the 1 cup chopped palak and cook for 5 to 6 minutes till palak is cooked.

6. Add potato cubes and milk mix it well,cover and cook for 8 to 10 minutes.

7. Open the lid,add corrainder leaves stir it well and cook for 5 minutes in low heat till it becomes little gravy.

8. Serve hot with chappati/rice.

Beetroot Chutney

Ingredients:

Beetroot- 1 small shredded

Dry red chilli- 2

Small onion- 10 to 12

Urad dal- 1/2 tbsp

Channa dal- 1/2 tbsp

Oil

Seasoning:

Mustard seed- 1/2 tbsp

Urad dal- 1/2 tsp

Curry leaves-5 to 6

Dry red chilli-1

Salt to taste

Oil

Method:

1. Heat oil in a pan,when oil is heated add urad dal,channa dal and dry red chilli fry for few minutes,then add small onion and shredded beetroot fry for 5 to 6 minutes (or) till raw smell of beets goes.

2. Remove and keep it side,let it cool.

3. Then grind to a fine paste by adding little water and salt keep it side.

4. Take another pan,heat oil in it for seasoning,when oil is heated add mustard seeds,urad dal,dry red chilli and curry leaves fry for few minutes.

5. Now pour this seasoning to the beetroot paste mix it well.

6. Beetroot chutney is ready.

7. Serve hot with dosa/idle.

Tomato Dosa & Peanut Chutney

Ingredients For Dosa:

Dosa batter- 2 cups

Tomato- 2

Dry red chilli- 3

Corrainder leaves- 3 tbsp

Salt to taste

Oil

Method:

1. First grind tomato,dry red chilli,corrainder leaves and little salt,grind to a fine puree and keep it aside.

2.Take a bowl add 2 cups of dosa batter and add the tomato puree,mix it well.

3.Heat a non stick pan in medium heat,when its heated, add 1 big laddle of dosa batter and make a thin round shape.

4.When its cooked in one side,turn it other side and cook for 1 to 2 minutes.

5.Serve hot with peanut chutney (or) any other chutney.

Ingredients For Peanut chutney:

Peanuts- 1/2 cup

Shredded coconut- 3 tbsp

Green chilli- 2 chopped

Dry red chilli-2

Tamarind- 1 small piece

Salt to taste

Corrainder leaves- 1 1/2 t sp

Seasoning:

Mustard seed- 1/2 tbsp

Urad dal- 1/2 tbsp

Channa dal- 1/2 tsp

Dry red chilli- 2

Curryleaves- 7 to 8

Oil

Method:

Note: Soak peanuts for 1/2 hour before griding

1. Grind peanuts,shredded coconut,green chilli,red chilli,tamarind,corrainder leaves,salt and little water and grind to a fine paste and keep it a side.

2. Take a pan add oil for seasoning,when oil is heated add mustard seed,urad dal,channa dal,dry red chilli and curry leaves fry for few minutes.

3. Then add peanut paste,add little water and adjust salt,stir it well and leave it.Let it boil for few minutes.

4. Serve hot with tomato dosa (or) plain dosa.

Handvo

Ingredients:

Rice flour- 300gm

Besan- 100 gm

Buttermilk-4 cups

White gourd(dhudi)-200 gm shredded

Turmeric powder- 1 tbsp

Bakig soda- 1 tbsp

Jaggery-1 tbsp(opt)

Red chilli powder- 2 tbsp

Green chilli & Garlic paste- 3 tbsp

Salt to taste

Seasame seeds for garnish

Fenugreek Seeds- 3 tbsp

Seasoning:

Oil- 3 tbsp

Mustard seeds- 2 tbsp

Cumin seeds 2 tbsp

Seasame seeds- 2tbsp

Hing- 1 tbsp

Method:

Note: Soak fenugreek seeds for 3 to4 hours

1. Take a bowl add rice flour and besan mix it well,then add butter milk and whisk it nicely,no lumps should be formed. If its too thick add little warm water and whisk it nicely.

2. Cover the bowl and keep it a side for 8 to 10 hours (or) overnight for fermentation.

3. After its fermentation add shredded white gourd,green chilli & garlic paste,turmeric powder,red chilli powder,fenugreek seeds,little seasame seeds and salt,mix it well.

4. Then add baking soda mix it nicely and keep it a side.Handvo batter is ready

5. Now preheat the oven for 400 degree F.

6. Meanwhile take another pan,heat oil in it,when oil is heated add all the seasonings.

7.When they starts to splutter switch off the gas and remove it and add to the prepared batter,mix it nicely.

8. Now pour this batter to a baking tray.

9. When oven is preheated,keep this tray in to the oven and cook for 40 to 45 mins (or) until small tooth pick is inserted in the center and comes out clean.

10. Turn off the oven and remove it and sprinkle with seasame seeds.

11. Serve with masala curd.

Recipe for Masala Curd:

Ingredients:

Curd - 1/2 cup

Salt to taste

Red chilli powder- 1/2 tsp

Jeera powder- a pinch

Method:

1. Take a small bowl add curd,red chilli powder,jeera powder and salt.

2. Whisk it nicely and check for salt.

3. Masala curd id ready.

Chicken 65

Ingredients:

Chicken- 10 to 15 boneless pieces

Egg-1

Corn flour- 2 tbsp

Ginger & Garlic paste- 1 tbsp

Red chilli powder- 1/2 tbsp

Turmeric powder- 1/2 tsp

Salt to taste

Chicken 65 Masala- 1 1/2 tbsp

Food coloring- 1/2 tsp(opt)

Oil for deep frying

Lemon slice for garnish

Corrainder leaves for garnish

Method:

1. Marinate the chicken with corn flour,salt,ginger and garlic paste,red chilli powder,turmeric powder,egg,chicken 65 masala and food coloring mix it well.Marinate for 15 to 20 minutes in freezer.

2.Heat oil in a pan,when oil is heated add 5 to 6 chicken pieces and fry till it become golden brown and crispy in medium flame.

3.Remove and keep in platter and garnish with corrainder leaves and lemon slice.

Keema Mutter Masala

Ingredients:

Ground meat(goat keema)-1/2 kg

Mutter( green peas)-1/2 cup

Cumin seed-1 tsp

Onion -2 chopped

Tomato-2 medium chopped

Ginger paste-1 tbsp

Garlic paste- 1 tbsp

Turmeric powder- 1/2 tsp

Red chilli powder- 1 tbsp

Corrainder powder- 2 tbsp

Garam masala- 1 tbsp

Lemon -juice of 1/2 lemon

Corrainder leaves chopped for garnish

Oil

Salt to taste

Method:

1. Heat oil in a pan,when oil is heated add cumin seeds and fry for few minutes.

2. Then add chopped onion and little salt and fry for 1 minutes till it turns light brown,add ginger and garlic paste saute for a minutes,then add tomatoes.

3. Then add keema,turmeric powder,red chilli powder,corrainder powder,garam masala and salt,mix it well,cover and cook in medium flame for 5 to 6 minutes or till keema is cooked.

4.Then open the lid,and add mutter, stir it well then add lemon juice and cook for 5 to 6 minutes in low flame till mutter is cooked well.

5. Finally add corrainder leaves mix it well.Garnish with remaining corrainder leaves.

6. Serve hot with chappati/bread.

Baby Corn Pakoda

Ingredients:

Baby Corn- 15 to 20

Corn Flour-5 tbsp

All-Purpose Flour(maida flour)- 5 tbsp

Besan-1 tbsp

Ginger and Garlic Paste-1 tbsp

Baking Soda-1/2 tsp

Red chilli powder-1 tsp

Turmeric powder- 1/2 tsp

Italian seasoning- 1/2 tbsp

Water

Oil for deep frying

Salt to taste

Method:

1. Heat a oil in a pan for deep frying.

2. Meanwhile take a bowl combine corn flour,maida flour,besan,ginger and garlic paste,salt,red chilli powder,turmeric powder,baking soda and italian seasoning mix it well,then add water mix it to form thick batter.

3. when oil is heated ,Dip each baby corn in the batter and deep fry until crispy and golden brown.

4. Remove on to kitchen tissue papper, to drain excess oil.

5. Serve hot with tomato ketchup.

Mushroom Briyani

Ingredients:

Button Mushroom-15 to 20 sliced

Onion-2 sliced thinly

Tomato-2 sliced

Green chilli-4 slit

Ginger and Garlic paste-2 tbsp

Turmeric powder-1/2 tbsp

Red Chilli powder-1 tbsp

Garam masala- 2 tbsp

Corrainder leaves-1 small bunch

Cinnamon sticks-1

Cloves-6

Bay leaf-1 big

Curd-4 tbsp

Salt to taste

Ghee- 3 tbsp

Oil- 3 tbsp

Basmati rice-2 cups

Lemon juice-2 tbsp

Water- 2 1/2 cups

Method:

Note: Marinate the mushroom with curd,ginger and garlic paste,lemon juice and salt for 1/2 an hour in the fridge.

1. Heat oil and ghee in a pressure cooker,when oil is heated add cinnamon stick,cloves and bay leaf fry it for a second.

2. Then add sliced onion,green chilli and ginger and garlic paste saute if for few minutes till onion is light brown.

3. Add sliced tomato and corrainder leaves fry it,then add red chilli powder,turmeric powder and garam masala fry for a minute.

4. Add marinated mushroom mix it well and cook for 5 minutes,then add rice and water mix it well,adjust salt and close the cooker and cook in medium flame without putting weights.

5. When steam comes put weight and cook in low flame for 8 minutes.(whistle should not come).

6.After 8 minutes put off the flame and leave it for 2 minutes and remove from flame and keep it side for 10 minutes.

7. Serve hot with raita.