Variety Of Fish Names

English - Shark

Tamil - Sura Meen

Hindi -

Telugu -

Rotini Pasta With Squash And Shrimp

Ingredients:

Whole wheat rotini pasta - 1 1/2 cup

White Onion - 1 sliced

Garlic - 2 cloves chopped

Pepper - 1 tsp

Oil - 1 1/2 tbsp

Water - 4 to 5 cups

Shrimp - 10 cleaned and washed

Dry rosemary(herbs) - 1 tsp

Fresh Italian parsely - 2 tbsp

Parmesan reggiano cheese - 1/4cup grated

Butternut squash pasta sauce - 1/2 bottle

Milk - 1/2 cup

Salt to taste

Method:

1. Heat a large pot of water,let it boil. While its boiling add 1 1/2 tbsp of salt and pasta,cook for 8 to 10 minutes (or) according to the package instructions.

2. After that,store little pasta water and keep it side,and now drain remaining pasta water.

3. Take a pan add little oil in medium heat.Meanwhile season the shrimp with salt and pepper.

4. When oil is heated,add the shrimp and cook for 3 to 4 minutes on each side,and then remove and keep it separate.

5. In the same pan add little more oil,then add sliced onion and chopped garlic.Saute it for few minutes till onion becomes light brown.

6. Then add butternut squash sauce and stir it well,then add milk and mix it.Then add little salt and dry rosemary mix it well.

7. If the sauce is thick add little pasta water to make it thinner.

8. Then add the cooked pasta,mix it well so that everything is well coated.Then add shrimp and mix it.

9. Finally add the parmesan reggiano cheese and fresh italian parsely mix it well.

10. While serving, keep pasta and shrimp in the platter then sprinkle little italian parsely and cheese.

Chocolate And Peanut Butter Cupcake

Ingredients:

All Purpose Flour(maida) - 1 3/4 cup

Unsalted butter - 1 1/2 stick

Sugar - 1 1/2 cup

Eggs - 2

Vanilla extract - 2tsp

Buttermilk - 1 cup

Sour cream - 1/2 cup

Espresso(coffee powder) - 2 tbsp

Cocoa powder - 1 cup

Baking soda - 1 1/2 tsp

Salt- 1/2 tsp

Peanuts - 1/2 cup toasted for garnish

Method:

1. Preheat oven to 350 degree F. Line the muffin pan with cupcake liners.

2. In a bowl, cream butter and sugar on high speed until light and fluffy using hand mixer.

3. Then lower the speed to medium and add egg one at a time,then add vanilla extract and beat it well then keep it separate.

4. Take another bowl,whisk together buttermilk,sour cream and espresso.Keep it aside.

5. Take another bowl add flour,cocoa powder,baking soda and salt mix it well.

6. Slowly add the buttermilk mixture into the flour mixture,beat it well until combined well.

7. Finally add the cream mixture and fold it into the mixture with rubber spatula.

8. Using ice cream scoop, pour the batter into the muffin pan.

9. Bake for 20 to 25 minutes (or) until thoothpick inserted in the middle comes out clean.

10. Remove from oven and cool completely before frosting.

Peanut Butter frosting:

Powdered sugar - 1 cup

Creamy peanut butter - 1 cup

Unsalted butter - 5 tbsp

Vanilla extract - 3/4 tsp

Salt - 1/4 tsp

Heavy cream - 1/3 cup

Chopped roasted peanut - 1/2 cup

Method:

1. In a bowl,add sugar,creamy peanut butter,unsalted butter,vanilla extract and salt. Cream everything using hand mixer in medium speed.

2. Then slowly add the cream and cream nicely until everything is light and creamy.

3. Then take one cupcake apply the cream on the top and then sprinkle few peanuts.

4. Chocolate and Peanut butter Cupcake is ready.

Egg Puffs

Ingredients:

Puff pastry sheet - 1 for each puff

Eggs - 3 hard boiled,cutted into half

Salt to taste

Turmeric powder - 1/2 tsp

Red chilli powder - 1 tsp

Garam masala - 1 tsp

Onion - 1/2 sliced

Corrainder leaves - 1 tbsp chopped

Water - 1/2 cup to seal the edges

Ginger and garlic paste - 1 tsp

Crushed peanuts - 1 tsp

Method:

1. Preheat the oven to 375 degree F. And grease the baking tray with some butter (or) oil.

2. Heat oil in a pan,when its heated add sliced onion and little salt,saute it for few minutes till onion becomes light brown.

3. Then add ginger and garlic paste and saute it again, then add turmeric powder,red chilli powder,garam masala and crushed peanuts and saute it for 5 minutes.

4. Then add the boiled eggs and mix it well,till all the masalas are well coated to the eggs.

5. Finally add the chopped corrainder leaves,mix it. Keep the mixture aside.

6. When oven is preheated.

7. Take 1 pastry sheet and take tbsp of egg mixture and keep it in the center of the sheet. Now brush all the sides with the water and then fold the sheet to any shape. And place it in the baking tray. Prepare 4 to 5 puffs and place it in the baking tray.

8. Then keep the tray in the oven and bake for 20 to 25 minutes (or) till the top is lightly browned.

Note:

* Instead of water you can use egg to wash the sides.

Cornmeal Lemon Biscotti

Ingredients:

All-Purpose Flour(Maida) - 2 cups

Yellow cornmeal - 3/4 cup

Baking powder - 1 1/2 tsp

Salt - 1 tsp

Eggs - 3

Sugar - 1 cup

Lemon zest - 1 tbsp

Semi-sweet & Milk chocolate chips - 1 cup

Method:

1. Preheat oven to 325 degree F.

2. Meanwhile, take a bowl, mix together flour,cornmeal,baking powder,salt and lemon zest.

3. Take another bowl, add sugar and egg and beat until pale yellow and fluffy using electric mixer.

4. Then slowly add flour mixture into the egg and sugar and beat until everthing is well combined, and keep it aside for 5 minutes.(dough will be soft and sticky).

5. Take a baking sheet,line it with the wax paper (or) parchement paper.

6. Transfer the dough to the baking sheet,Now wet your hand and form rectangle shape of the dough, make 2 rectangle shape on each side.

7. Now keep it in the oven and bake for 35 minutes till light brown. Remove and cool it for 5 to 10 minutes.

8. Using serrated knife,cut it into crosswise 1/2 inch thick.

9. Remove the wax paper from the baking sheet, and arrange the biscotti like cut side down and bake for another 25 minutes.

10. Remove and cool biscotti completely.

Chocolate Dipping:

1. Melt the chocolate chips in the microwave,stirring every 30 sec for 1 1/2 minutes totally.

2. Dip 1 biscotti into the melted chocolate and shake excess chocolate and place it in the plate.

3. Keep it in the fridge for 5 to 10 minutes till chocolate is firm.

Sponge Cake

Ingredients:

All Purpose Flour - 1 cup

Eggs - 2

Baking powder - 1 tsp

Sugar - 1 cup

Milk - 1/2 cup

Butter - 2 tbsp

Method:

1. Preheat oven to 350 degree F.

2. Grease a round cake pan with butter and keep it side.

3. For dry ingredients,take a bowl add flour and baking powder and stir it well and keep it aside.

4. For wet ingredients,take another bowl,add eggs and beat with electric hand mixer for 2 to 3 minutes on medium speed until its thick pale yellow colour.

5. Slowly add sugar,beating on medium speed for 4 to 5 minutes until light and fluffy.

6. Then slowly add the flour and beat until its well combined.keep it aside for 2 minutes.

7. Meanwhile heat a small sauce pan in low heat,add milk and butter and mix it well.Let it cool for 2 to 3 minutes

8. Then slowly add to the batter and beat nicely until well combined.

9. Then pour the batter into the greased cake pan.

10. Bake for 20 to 25 minutes (or) until tooth pick inserted in the center comes out clean.

11. Now cool the cake for 15 to 20 minutes.

12. Then dizzle with chocolate sugar icing.

Chocolate Sugar Icing

Ingredients:

Powdered Sugar - 1 cup

Vanilla extract - 1/4 tsp

Milk - 1 tbsp

Cocoa Powder - 2tbsp

Method:

1. In a small bowl, combine sugar,vanilla,cocoa powder and milk.

2. Stir it well until it reaches dizzling consistency.

Peanut Butter And Banana Sandwich

Ingredients:

Sandwich Bread - 4

Light Butter - 1 tsp

Creamy Peanut Butter - 1 tbsp

Banana - 1/2 cutted round shapes

Any Jam of your choice - 1 tbsp (I have used mixed fruit jam)

Method:

1. Take one bread and spread one side of the bread with the butter and then spread jam.

2. Take another bread and spread peanut butter on one side,then top evenly with the sliced banana.

3. Carefully assemble sandwich.

4. Heat a pan,over medium heat. Add little butter in the pan.

5. Now keep sandwich in the pan,and cook for 2 mintues on each side (or) until its light brown in color.

6. Place them in a serving plate and cut diagonally and serve.

Raw Banana Poriyal

Ingredients:

Raw banana - 3

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Curry Leaves - 10 to 12

Green chilli - 2 to 3 chopped

Water- 2 tbsp to sprinkle

Coconut - 1 to 2 tbsp shredded

Oil

Hing - 1 pinch

Salt to taste

Method:

1. Remove the skin of banana,then cut into small cubes.

2. Heat oil in a pan in medium heat,when its hot add mustard seeds,urad dal and curry leaves.

3. Fry for few minutes then add chopped green chilli.

4. Then turn the heat a little low,and add raw banana cubes and salt.

5. Mix well and sprinkle little water,cover and cook for 5 to 6 minutes.

6. Remove the lid,stir it well. Turn the heat to low and cook for another 5 to 6 minutes,so that it will be soft.Finally sprinkle shredded coconut.

7. Raw Banana Poriyal is ready.

8. Serve hot with rice.

Chocolate Dates Cake

Ingredients:

Dates- 1 cup chopped

Water - 1cup

All- purpose flour(maida)- 1 3/4 cup

Baking soda - 1 tsp

Salt -1/4 tsp

Cocoa powder - 3 tsp

Sugar - 1 cup

Unsalted butter - 1/2 cup

Egg - 2

Walnuts - 1/2 cup chopped

Semi-sweet chocolate chips-1/3 cup

Method:

1. Boil water in a pan,when its boiling add chopped dates, then switch off the heat and leave it for 5 to 10 minutes and let it cool.

2.Preheat oven to 350 degree F.

3. Butter and flour the cake pan, and keep it aside.

4. In a small bowl,mix together flour,soda,salt and cocoa powder.Set it aside.

5. In a medium size bowl add butter and sugar,beat it nicely untill it is fluffly using hand mixer,then add egg and beat it nicely.

6. Then add flour mixture and cooled dates mixture alternatively and beat it well.

7. Finally add the chopped walnuts and chocolate chips and fold it nicely in the batter.

8. Now pour the batter into the cake pan.

9. Sprinkle some chocolate chips and walnuts over the top of the batter.

10. When oven is preheated,then keep the cake pan into the oven and bake for 45 to 50 mintues (or) until toothpick inserted in the middle of the cake and comes out clean.

11. Switch of the oven,Remove cake pan from the oven,let it cool for 5 to 10 minutes.

12. Chocolate Dates cakes is done.

Orange Chicken

Ingredients:

Boneless chicken-1/2 lb cubed

Egg- 1

Corn flour- 2 tbsp

Salt to taste

Oil for deep frying

Butter - 1/2 tbsp

Garlic- 1 tsp chopped

Red chilli powder - 1 tsp

Tomato sauce - 1 tbsp

Lemon juice 1/2 tsp

Sugar - 1/2 tsp

Bell Pepper (or) Capsicum(yellow and green) - 1/2 cup for decoration

Method:

Marination: Marinate chicken with beaten egg, salt and corn flour,mix it well.Leave for 1/2 hour in the fridge.

1. Heat oil in a pan for deep frying,when oil is heated add the marinated chicken little,and fry for few minutes.Remove and keep it in the paper towel,so that excess oil is removed.Repeat this step for the remaining chicken.

2. Take another pan add butter in medium heat,when its heated.

3. Add the chopped garlic fry for few minutes,then add red chilli powder,tomato sauce,sugar and lemon juice.

4. Mix it nicely, then add the fried chicken pieces and mix well, so that everything is well coated.

5. Add little bellpepper and stir it well.

6. Remove from heat and put it in the serving platter and finally decorate with remaining bellpepper.

Note:

* Instead of using both the bell pepper,you can only use one bellpepper also.

* You can also use fried cashew for decorarion.

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.