Semolina Balls

Ingredients

Egg: 1

Rava/ Semolina: 1-1 ½ (add semolina according to right consistency)

Baking Powder: ¼

Salt: a pinch

Sugar: 2 ½ tbsp.

Rose Essence: 1tsp (optional, just to take off the egg smell)

Oil: for deep frying    

Method Of Preparation

Beat egg, salt and sugar thoroughly.

Then add rose essence and baking powder to it.

Then add rava little by little till you get the consistency to roll the dough to balls.

Make small balls.

Heat oil in a pan and deep fry till it becomes golden brown in a medium flame.

Serve with tea.

Roasted Koonthal/Squid

Ingredients

Squid/Koonthal: 500gms

Garam masala: ½ tsp

Turmeric powder: ¼ tsp

Kashmiri chilli powder: 1tbsp or as per your tolerance

Oil: 1tbsp, 4tbsp and 2tbsp

Salt: needed

Onion: 2 medium sized

Green Chilli: 3

Tomato: 1

Coriander leaves chopped: few

Lemon Juice: 1tbsp

Method Of Preparation

Marinate squid for at least 20minutes with turmeric powder, chilli powder, garam masala, salt, lemon juice and 1tbsp oil.

Heat 4bsp oil in a wide pan; add the marinated squid to it. Put in medium flame and stir occasionally till it gets done.

Heat another wok and add 2tbsp oil; add thinly chopped onion to it. Saute till it goes transparent and add the fried squid to it. Stir in for 3-5minutes in medium flame and then add green chilli, coriander leaves and tomato to it. Stir for 2 minutes. Switch off the flame. Don’t mash the tomatoes.

Serve hot with chappathi/roti.

Strawberry and Apple Compote

Ingredients

Strawberry: 400gms

Apple: 1 peeled and cored

Sugar: 4-5tbsp or according to sweetness of the fruit.

Lemon Juice: 1tbsp
Water: ¼ cup

Method Of Preparation

In a wide pan add chopped strawberry, apple, sugar and water.

Keep on flame, when it boils low the flame.

When sugar melts and becomes slight thick keep on stirring till you get a slight sticky consistency. Add in lemon juice and stir and switch off the flame after 2minutes. Don’t mash the fruits.

Serve with bread or topping for cakes and ice creams

Potato-Chick Pea Pepper Masala

Ingredients

Onion: 2

White Chana/Kadala/Chick peas: ¾ cup

Potato: 3

Tomato: 1 big

Carrot: 1 small

Garlic: 4 cloves

Ginger: 1” piece

Pepper powder: 1tsp/ as per taste

Garam Masala: ½ tsp

Salt: needed

Coriander leaves: needed

Oil: 4tbsp

Method Of Preparation

Soak chick peas

Cook chick peas and potato by adding salt separately.

Heat oil in a pan and add chopped garlic and ginger.

Then add chopped onions to it.

When it turns slight transparent add chopped tomato and finely carrot to it.

When it gets slightly mashed add pepper powder and garam masala and salt if needed.

Then add cooked potato and chick peas to it.

Stir well and keep in low flame for 2minutes or till it get well cooperated.

Add coriander leaves and switch off the flame.

Serve hot with chappathi.

Strawberry Swiss Roll

Ingredients

Cake

Maida: 1/2 cup

Egg: 4

Sugar: 5 tbsp

Baking Powder: 1/2 tsp

Strawberry Essence:3/4 tsp
Red Colour: 1/2 tsp

Salt: a pinch

Icing

Whip cream:1 Sachets

Chilled Milk: 1/4 cup

Vanila essence: 3/4tsp

Strawberry: needed

Powdered sugar: while rolling

Method Of Preparation

Cake

In a bowl add maida and baking powder and sieve it twice.

Take another bowl and add egg to the bowl.

Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.

Then add vanilla essence and color and beat it again.

Then add maida and fold it without lumps and deflating the batter.

Grease the swiss roll tray or line it with butter paper. Pour the batter to it.

Preheat the oven at 200 deg c and bake it at 160 deg C to about 20minutes or till done.

Take out the cake when done and before it cools take a kitchen towel sprinkle little sugar powder over it and keep the cake on the kitchen towel and roll it and keep it aside till it cools.

Icing

Meanwhile prepare the icing by beating whip cream powder with chilled milk and vanilla essence till it reach the peak.

After it the cake cools well unroll the cake and apply the icing and spread the chopped strawberry over it and roll it again. Cut into slices and serve.

Mutton Curry

Ingredients

Mutton: 1kg

Garlic: 1pod

Ginger: 2” piece

Green Chilli: 5

Pepper corns: 1tbsp or as per taste

Cumin seeds/Jeerakam: 1tsp

Fenugreek seed/Uluva: 1 1/2tbsp

Onion: 2

Curry leaves: few

Turmeric powder: 1tsp

Coriander powder: 1 ½ tbsp.

Garam Masala: ½ tsp

Salt: needed

Coconut oil: 2tbsp

Method Of Preparation

Wash and drain the mutton pieces.

Grind garlic, ginger, green chilli, pepper corns and cumin seeds. Keep aside.

In a pan add the mutton pieces, grinded paste, chopped onion, fenugreek seeds, curry leaves, turmeric powder, coriander powder, garam masala and salt.

Add coconut oil to it and mix well with hand

Pour some water and keep on flame.

When boils lower the flame and keep closed with a lid.

When mutton gets cooked and curry becomes slight thick switch off the flame.

Serve with Chappath/ rice