Kumari Special

Ginger Garlic Paste Ginger garlic paste(inchi poondu paste ) is one of the most impartant and basic essential of indian cooking.It gives good aroma to the foods and also aids in digestion and tenderized the meat recipes.This ginger garlic paste good enough for one month. #gingergarlicpaste#homemadegingergarlicpaste#ginger#garlic#kumarispecial INGREDIENTS Required for Ginger Garlic Paste Chopped Ginger - 100 gram Garlic cloves- 150 gram Oil - 1 tbsp Salt - 1/3 tsp METHOD: 1.Peel the skin of ginger and garlic .Wash well. 2.Dry them completely for 10 minutes. 3.Put chopped ginger in mixie jar and grind for a minute. 4.Now add garlic cloves ,oil and salt. 5.Blend altogether and store them in air tight container. 6.Pour some oil and refrigerate for future use.

Ghee  .Ghee is one of the most impartant ingredient fo cooking.We can make pure ghee at home in two simple ways. First way is to make ghee from milk and the other way is to make ghee from butter.Today am going to show that how to make easy homemade ghee recipe from butter.Try this ghee at home and enjoy. INGREDIENTS: UNSALTED BUTTER - 200 GRAM CURRY LEAVES / DRUMSTICK LEAVES METHOD: 1. Add butter in hot heavy bottom pan. 2. Let them melt on low flame. 3. Once it completly melted, it turns frothy. 4. Add some curry leaves and Stir occasionaly until all of the froth evaporates. 5. Next butter will begin to bubble a lot. 6.Once it became light golden color, dark milk solids begin to settle at the bottom. Now turn off the stove. 7. Filter the ghee with steel seive or strainer. 8.Let it cool down a bit and transfer to any air tight jar. 9. Refrigerate for future use and enjoy.

Mango milkshake recipe Mango milkshake  Mango milkshake recipe is made with ripe, sweet mangoes and milk. Mango milkshake is also a very popular Indian summer drink during the mango season .Try this easy delicious sweet mango milkshake recipe at home and enjoy with family. INGREDIENTS: Milk - 2 cup Riped Mango - 1 (large size) Sugar - 3 tbsp Fresh cream - 2 tbsp(optional) METHOD: 1.Take ripe sweet mango and scoop out the mango pulp. 2.Mash them with spoon. 3.Put the mango pulp in blender. 4.Pour 2 cup milk. 5.Add three tbsp of sugar and some ice cubes. 6.Blend well till smooth. 7.Pour the milkshake in glass cup and pour two tbsp of fresh cream on top of it. 8.Serve cool and enjoy. Note:If you want extra thick milkshake, add one more sweet mango and half cup of fresh cream .

Instant lemon pickle INGREDIENTS: Lemon - 7 Dry chillies - 10 Gingelly Oil - 4 tbsp Mustard Seeds - 2 tbsp Fenugreek Seeds - 1/2 tsp Asafoetida Powder - 1/4 tsp Salt per taste METHOD: 1. Dry roast dry chillies, mustard seeds and fenugreek seeds. 2. Let it cool down completely. 3.Grind and make a coarse powder. 4.Take 7 lemons and wash well. 5.Cut into small pieces. 6.In a hot pan, pour gingelly oil. 7.Add 1/2 tbsp mustard seeds.Once it started to crack, add asafoetida powder. 8.Add chopped lemons and stir well. 9. Add salt per taste. 10. Allow to cook for 5 to 10 minutes on medium low flame. 11. Once it half cooked, add roasted masala powders and stir well. 12.Let it cook for 5 minutes. 13. Once oil seperated from pickle,turn off the stove. 14.Let it cool down completely . 15.Once it cooled down, store and refrigerate in air tight container. 16.Serve and enjoy with variety rices like curd rice ,lemon rice..

Pan cake INGREDIENTS: Maida Flour - 1 cup Milk - 3/4 cup Egg -1 Sugar - 2 tbsp Salt - 1/4 tsp Baking Powder - 3/4 tbsp Cooking oil - 2 tbsp Honey/maple syrup per taste METHOD: 1.Mix maida,egg,sugar,salt,cooking oil with milk. 2. Whisk well without any lumps. 3. Pour about one ladle of the batter onto the hot pan. 4.Cook on medium flame until light golden colour. 5. When edges look dry and bubbles start to appear and pop on the top surfaces,then flip back. 6. Let it cook on the other side as well. 7.Once it is done, transfer to the serving plate. 8. Repeast the same procee for all the remaining batter. 9. Serve and enjoy with maple syrup or honey.

Fish curry masala powder INGREDIENTS: Coriander Seeds - 100 gram or 3/4 cup Dry Chillies - 150 gram or 1 & 1/4 cup Cumin sedds - 1/2 tbsp Pepper Corns - 1/2 tbsp Mustard Seeds - 1/2 tbsp Fenugreek seeds - 1/2 tbsp Rice - 1/2 tbsp Turmeric Powder - 3 tsp Handful of coriander leaves METHOD: 1. Dry roast all the ingredients seperatly.. 2. Let it cool down and grind to the fine powder. 3. Add turmeric powder to the blended masala powder. 4. Grind them for a minute. 5. Let it cool down completely and store it in air tight container and use it for future use. 6. Kanyakumari Special Fish curry masala powder is ready.

Chicken 65 INGREDIENTS: Boneless Chicken - 250 gram Ginger Garlic Paste - 1/2 tbsp Red Chilli Powder - 1/2 tsp Pepper Powder - 1/2 tsp Curd - 1 1/2 tbsp Turmeric Powder - 1/4 tsp Corn Flour - 2 tbsp Rice Flour - 1 tbsp Chopped Curry Leaves Salt per taste Coconut Oil For frying Cumin seeds - 1/2 tsp Red Chilli Sauce - 1 tsp Tomato Ketchup - 1 tsp Chopped Garlic - 1 METHOD: 1. Take 250 gram boneless chicken pieces and wash well. 2. Add curd,red chilli powder,pepper powder,turmeric powder,ginger garlic paste,salt per taste and handful of curry leaves.Miw well. 3. Refrigerate for one hour. 4. After one hour , add rice flour and corn flour.Mix well 5. Pour enough oil for frying.Fry them on both sides until it became golden brown colour. 6. Once it fried well, transfer and drain them on tissue paper. 7. To make seasoning for this, add 2 tsp coconut oil. 8.Add mustard seeds, curry leaves, chopped garlic and saute well. 9. Add red chilli sauce and tomato ketchup and...

Milk Sarbath INGREDIENTS: 1.Boied Chill Milk - 1 cup 2. Nannari Syrup - 4 tbsp 3. Basil Seeds - 2 tbsp 4. Ice cubes METHOD: 1. Add ice cubes in glass cup. 2. Pour Nannari Syrup and Milk . 3. Add Basil Seeds as per taste.Mix well. 4. Serve chill milk sarbath and enjoy.

Maladu INGREDIENTS: Roasted gram - 100 gram Sugar - 100 gram Ghee - 4 tbsp Cardamom Powder - 1/2 tsp METHOD: 1.Blend both roasted gram and sugar in mixie jar. 2. Make a smooth powder. 3. Add cardamom powder and mix well. 4. Heat ghee in the pan for a minute. 5. Pour the hot ghee little by little in roasted gram-sugar mixture. 6. Make small lemon size balls . 7. Roasted gram laddu/ maladu is ready .Enjoy.  

INGREDIENTS: Bread Slices - 4 Eggs - 3 Chopped Onion - 1 Chopped Green Chilli - 1 Handful of Coriander Leaves Chopped Curry Leaves Turmeric Powder - 1/4 tsp Pepper Powder - 1/2 tsp Ghee - 2 tsp Salt Per taste METHOD: 1. Mix all ingredients except bread and ghee. 2. Once omelette mixture is ready, dip the bread slices in it and fry them on medium flame in hot ghee. 3. Spread some omelette mixture on bread and cook perfectly on both sides. 4. Delicious bread omelette is ready. Enjoy with tomato ketchup.

Oreo Chocolate Cake INGREDIENTS: 1. OREO BISCUIT PACKETS- 4 (SMALL) 2. MILK - 1 CUP 3. CHOCOLATE SYURUP/ SAUCE & SPRINKLES(OPTIONAL ) METHOD: 1. Separte the cream from biscuits with knife. 2. Put the biscuits in blender. 3. Grind and make smooth crumbs. 4. Pour 1 cup milk and blend to make fine paste. 5. Pour the half portion in butter greased tray with baking paper. 6. steam for 5 minutes. 7.Cover and close the lid with any cloth. 8. After 5 minutes, spread the cream on cake. 9. Pour the remaining orea buiscuit mix and steam again for 5 minute. 10. Transfer to any plate and pour some chocolate syrub. Spread well with spoon. 11. Garnish with sprinkles.Cut into pieces and enjoy.

Quail/Kaadi 65 INGREDIENTS : QUAIL/ KAADAI - 4 CURD - 2 TBSP GINGER GARLIC PASTE - 1 1/2 TBSP TURMERIC POWDER - 1/2 TSP RED CHILLI POWDER - 2 TO 3 TSP KASHMIRI CHILLI POWDER - 1 TSP GARAM MASALA POWDER - 3/4 TSP CORIANDER POWDER - 1 TSP CHICKEN 65 MASALA - 1 TSP RICE FLOUR - 1 TBSP CORN FLOUR - 1 TBSP SALT PER TASTE OIL FOR FRYING HANDFUL OF CURRY LEAVES METHOD: 1. Add all the ingredients with cleaned quails. 2. Mix well. 3. Refrigerate for half to one hour. 4. Deep fry in hot oil. 5. Squeezh lemon on fried quails and serve. Enjoy.

Rasgulla INGREDIENTS: MILK - 1 LITRE LEMON JUICE - 2 TBSP CARDAMOM POWDER - 1/2 TSP ROSE WATER - 1/2 TSP SUGAR - 1 CUP MAIDA FLOUR - 1 TBSP WATER -3 CUP SAFFRON FOR GRANISHING ICE WATER - 1 CUP METHOD: 1. Boil one litre milk in a pan. 2. Add 2 tbsp of lemon juice. 3. Once it curdles, pour ice water and turn off the stove. 4. Allows to rest for 10 minute. 5. Pour this water in a colander with thin cotton cloth. 6. Rinse well with cold running water and make a knot in a cloth. 7. Squeeze up and remove the excess water as much as possible. 8. Hang it up on any higher place for 1 to 1 1/2 hours. 9. After one hour, knead the chenna with one tbsp of maida flour until it became soft and uniform. 10.Knead the dough atleat 5 to 6 minutes. 11. Make a small amla or lemon size balls and keep aside. 12. To make sugar syrup, pour 3 cup water in a pan. 13. Add 1 cup sugar and mix well until sugar dissolves. 14. Once it started to boil, add half tsp of cardamom powder and rose water.Mix we...

Chocolate banana ice cream INGREDIENTS: BANANA- 4(MEDIUM SIZE) MILK - 1/2 CUP DAIRY MILK/ ANY KIND OF CHOCOLATE - 2 SUGAR - 1 TBSP FRESH CREAM - 1 TBSP (OPTIONAL) METHOD: 1. Put all the ingredients in mixie jar. 2. Blend well and transfer to the container . 3. Freeze it for minimum 8 hours or overnight. 4. Once freezing is done, transfer to serving bowl. 5. Enjoy with some chocolate syrup.

Rose milk shake INGREDIENTS: CHILLED MILK - 1 CUP SUGAR - 1 TBSP ROSE SYRUP/MIX - 3 TO 4 DROPS ROSE WATER - 1 TSP BASIL/SABJA SEEDS - 1 TSP METHOD: 1. Pour one cup of chilled milk in cup. 2.Add all the other ingredients. 3. Mix well until sugar dissolves. 4. Delicious milk shake is ready. 5. Drink this immediately.or Keep this in fridge and serve later.

Kara Boondi INGREDIENTS: GRAM FLOUR - 1/2 CUP RICE FLOUR - 1 TBSP TURMERIC POWDER - 1/4 TSP RED CHILLI POWDER - 1/2 TSP SALT PER TASTE PINCH OF ASAFOETIDA POWDER PINCH OF BAKING SODA OIL FOR FRYING PEANUTS - 2 TBSP BROKEN CASHEW NUTS - 2 TBSP CURRY LEAVES METHOD: 1. Put gram flour,rice flour,turmeric powder, red chilli powder,pinch of asafoetida powder and baking soda, salt per taste in mixing bowl. 2. Pour enough water and mix well without lumps. 3. The batter consistency is slightly thin. the amount of water to be added depends on the quality of gram flour. So add accordingly. 4. Now take a dry perforated ladle/jhara and place it above the hot oil. 5. With a spoon add some batter on the perforated spoon ladle/jhara. spread the batter lightly with a spoon. 6.Fry them until it became golden colour and crispy on medium low flame. 7. After the oil stops sizzling, continue to fry the boondis forfew seconds so that they become crisp. 8. Filter the oil and transfer to serving p...