Kumari Special

INGREDIENTS: Tapioca /Maravalli kilangu - 1 medium size Nethili / anchovies - 1/4 kg Tamarind water -1 small amla size Salt per taste For Grinding: Turmeric Powder - 1/4 tsp Cumin Powder - 1/2 tsp Pepper Powder - 3/4 tsp Grated Coconut - 1/2 cup Dry Chilli - 1 Garlic Pod - 1 Water For Seasoning : Coconut oil - 2 tsp Chopped Shallots - 2 Mustard Seeds - 1/2 tsp Fenugreek seeds -(less than 1/4 tsp ) Curry Leaves METHOD: 1.Peel off the tapioca skin .clean well and slice into 2 inch. 2.Pour enough water with salt per taste. 3.Let it boil until it became soft. 4.Once it cooked well, turn off the stove and drain the water. 5.Gently mash with masher and Keep aside. 6.To make masala, grind the required ingredients under grinding option. 7.Grind the paste not too smooth or coarse. 8.Add ground masala in kadai with tamarind water. 9.Add salt per taste and mix well. 10.Let it boil. 11.Once it started to boil, add cleaned anchovy fish.(Note: Remove fish thorn if you want) 12.Once fish cooked we

Homemade Chocolate INGREDIENTS: Powdered Sugar - 1 cup Cocoa Powder - 3/4 cup Milk Powder - 1/4 cup Coconut Oil - 3/4 cup METHOD: 1.Mix all the dry ingredients and keep aside. 2.Heat a pot with cup of water. 3.Once water is started to boil, place a heatproof bowl on it,. 4.Pour coconut oil. 5.Add dry ingredients and stir well until it turns smooth and silky. 6.Pour the chocolate mix in silicon mould. 7.Pour half of each ane put some nuts. 8.Fill the gap again with chocolate mix on top of it. 9.Freeze it for 2 to 3 hours. 10.After 2 hours, remove the chocolate from mould. 11.Delicious Homemade chocolate is ready.Serve and enjoy.

bucket chicken INGREDIENTS: Whole Chicken - 1 Red Chilli Powder - 2 tbsp Coriander Powder - 2 tbsp Turmeric Powder - 1/2 tsp Garam Masala Powder -1 tsp Squeezed Lemon juice - 1 Salt Per taste Mint and Coriander Leaves - as per taste METHOD: 1.Clean the chicken well and slit with knife. 2. Mix all the ingredients to make masala paste. 3. Apply the paste on slitted chicken. 4.Refrigerate and Marinate for 2 to 3 hours . 5.After 3 hours ,take the chicken out . 6.Place any strong stick or iron rod on land. 7.Truss the chicken with any rope with stick. 8.Make campfire and let it cook for 30 minutes. 9.Delicious grilled bucket chicken is ready. 10.Serve and eat hot.

amla candy /nellikai mittai INGREDIENTS: Amla or nellikai - 250 gram Sugar - 250 gram Powdered sugar - 1 tbps water METHOD: 1.Clean the amla well and slit with knife. 2.Boil the slitted amla for 5 to 6 minutes. 3.Drain the cooked amla and let it cool down completely. 4.Once it cooled down, remove center seed and takeout the petals from amla. 5.Add sugar in amla pieces and mix well. 6.Put them in airtight container and Close the lid. 7.Leave it for three days in any warm place. 8.After three days, take the sugar soaked amla out. 9.Drain the water .You can use this water as a juice . 10.put the amla in wide plate and spread well. 11.Dry well under sunlight for two days. 12.Dont dry the amla candy too hard and crispy.Just make the candy which has softer inside . 13.Add one tbsp of powdered sugar on amla candy and mix well. 14.Delicious amla candy is ready. 15.Store this amla candy in airtight jar and serve & enjoy.

Onion Samosa INGREDIENTS: For Samosa Dough : Maida / All purpose Flour - 1 cup Wheat Flour - 1/2 cup Salt per taste Coconut oil - 2 tbsp Water For Samosa Stuffing : Chopped Onion - 1 Flattened Rice - 2 tbsp(optional) Grated Carrot - 1 (optional) Chopped Coriander Leaves - 2 tbsp Chopped curry leaves as per taste Turmeric powder - 1/4 tsp Red Chilli powder - 1 tsp Coriander Powder - 1 tsp Chaat Masala - 1/2 tsp(optional) Salt per taste METHOD: 1. Put all the required ingredients for samosa stuffing in large bowl. 2.Mix well and keep aside. 3.To make samosa dough, put maida and wheat flour ,salt per taste and oil in large bowl. 4.Pour enough water and knead to a smooth dough like chapathi dough. 5.Rub some oil on dough and keep it covered for 30 minutes. 6.After 30 minutes, take the dough out and knead for a minute. 7.Divide into 4 or 5 parts.Make small ball with palm. 8.Take one ball.Dust with maida flour. Roll it with rolling pin as thinly as possible. 9.Once rolled all sheets , ta

jalebi INGREDIENTS: FOR JALEBI BATTER: Maida / All purpose Flour - 1 cup Rice Flour - 2 tbsp Baking soda - 1/2 tsp Curd - 1/4 cup Pinch of yellow or Orange Kesari Powdre / Food colour Water FOR SUGAR SYRUP: Water - 1 & 1/2 cup Sugar - 1 cup Cardamom Pods - 3 Lemon juice - 1 tsp Pinch of Saffron(optional) METHOD: 1.Mix all the required ingredients to make batter without any lumps. 2.Make little thick batter for perfect jalebi.(ie, not too thick or thin) 3.Pour this batter in any sauce bottle or plasic pag.Keep aside. 4.To make sugar syrup, pour one and half cup water in any pan. 5.Add one cup sugar and boil until it reaches one sting consistency. 6.Add some cardamom pods and stir well. 7.Turn off the stove. 8.Add lemon juice and saffron.Mix well. 9.Keep aside. 10.Heat enough oil for frying in pan. 11.Once the oil is hot, reduce the flame on medium. 12.Make jalebi and fry on both sides until crisp. 13.Once it fried well, drain the oil and transfer to the warm sugar syrup. 14.So

bhel puri INGREDIENTS: For Green Chutney: Coriander Leaves - 1/2 cup Mint leaves - 1/4 cup Cumin powder - 1/4 tsp Ginger - small piece Garlic pod - 1 Green Chilli - 1 Salt per taste Lemon juice - 1 tsp Water For Bhel Puri: Puffed Rice - 1 cup Pani puri - 4 to 5 Boiled & chopped potato -1 (small size) Boiled chickpeas - 1/2 cup Green chutney - 1/2 tbsp / as per taste Sweet chutney - 1/2 tsp / as per taste Chaat masala - 1/2 tsp Omapodi - 2 tbsp Kara boondi - 2 tbsp Chopped Onion - as per taste Chopped tomato - as per taste Chopped coriander leaves - as per taste Sweet Chutney - as per taste Green Chutney - as per taste NOTE: If you like, add some chopped raw mangoes and carrots as per taste. METHOD: 1. To make green chutney, put coriander leaves , mint leaves, cumin powder, ginger .garlic ,green chilli,lemon juice,salt in mixie jar. 2. Pour enough water and make a fine paste. 3.To make bhel puri, put puffed rice, boiled potatoes,boiled chickpeas,chaat masala, omapodi

Amla juice INGREDIENTS: Amla / Gooseberry - 4 Lemon Juice - 1 tsp/ half lemon Honey - 2 tbsp Pepper Corns - 4 Water Pinch of salt METHOD: 1.Wash the gooseberries with salt water and clean water. 2.Chop the gooseberries and discard the center seeds. 3.Put chopped amla with lemon juice,pepper corns, salt and water in blender. 4.Blend and maka a juice. 5.Filter the juice with sieve and discard the pulb. 6.Pour honey as per taste.Mix well. 7. Drink on a empty stomach for better result.

Grape wine  INGREDIENTS: Black Grapes - 1 kg Sugar - 3/4 kg Water - 1& 1/2 litre Cloves - 5 Cardamom Pods - 5 Cinnamon Stick - small size Beet root - small size Instant Yeast - 1/2 tbsp METHOD: 1. Take one kg black grapes and remove from stem. 2.Wash well with both salt water and fresh clean water. 3.Mash the grapes with wooden spoon or masher. 4.Transfer to any wide pan. 5.Add sugar and pour one and half litre water. 6.Mix well till sugar dissolves in water. 7.Add cinnamon sticks, cloves and cardamom pods .Mix well. 8.Boil for medium flame for 10 minutes. 9.Turn off the stove and let it cool down. 10.To make beetroot water for colour,pour one cup of water and add chopped beetroot in any pan. 11.Boil for 5 to 6 minutes on medium high flame. 12.Fliter the beetroot water with sieve in boiled grape juice.Mix well. 13.Once it became light warm, add instant dry yeast and stir well. 14.Once it completely cooled down, pour the juice in any glass jar and leave it for 10 hours or overnig

Bread Halwa INGREDIENTS: Bread Slices - 10 Milk - 2 cup Ghee - 100 ml Sugar - 3/4 cup or as per taste Cashew nuts - 10 Almonds - 10 METHOD: 1. Chop the bread slices into 4 parts. 2.Fry cashew nuts, almonds and bread slices in hot ghee until it became golden colour. 3.Boil 2 cup of milk in large pan. 4.Once it started to boil, add fried bread slices. 5.Mash well with wooden spoon. 6.Add sugar and mix well until sugar dissolves. 7.Add some ghee and stir continuosly until halwa realeases ghee. 8.Garnish with fried almonds and cashew nuts. 9.Turn off the stove. 10.Delicious mouthwatering bread halwa is ready. Refrigerate and enjoy the bread halwa.

masala puri INGREDIENTS: For Masala Gravy: Green Peas / White Peas - 1 cup Potato (Large Size) - 1 Turmeric Powder - 1/2 tsp Coconut oil - 5 tsp Fennel Seeds - 1 tsp Chopped Onion - 1 Green Chillies - 2 Ginger Garlic Paste - 1 tsp Chopped Tomato - 1 Coriander Leaves - 3/4 cup Mint leaves - 1/2 cup Whole Spices Red Chilli Powder - 1/2 tsp Coriander Powder - 1/2 tsp Cumin Powder - 1/2 tsp Garam masala Powder - 1/2 tsp Salt per taste Water Serving: Pani Puri - 5 to 6 Sweet Chutney - 1 tbsp Omapodi as per taste Chopped Tomato as per taste Chopped Onion as per taste Coriander Leaves as per taste METHOD: 1.Pressure Cook soaked green peas ,chopped potato, turmeric powder and salt along with enough water for 5 to 6 whistles. 2.Mash the cooked with with masher and keep aside. 3.In a hot pan, pour some coconut oil and add fennel seeds.Saute well. 4.Add Chopped onion, tomato,green chillies and saute well until its raw smell goes down. 5.Add some coriander leaves and mint leaves .Saute for o

Mango is one of the favourite fruit for everyone.Am going to make this mango fruit with delicious kulfi .Try this tasty stuffed mango kulfi in this summer and enjoy. Stuffed mango kulfi INGREDIENTS: Ripe Mango - 1(LARGE SIZE) Milk - 1/2 litre Condensed Milk (Milkmaid)- 3 tbsp Tutti frutti - 2 tbsp METHOD: 1.Boil half litre milk till it becomes 1/4 litre . 2.Once it little thickens, add condensed milk and mix well. 3.Once it thickens, turn off the stove and let it cool down. 4.Once kulfi mix cooled down, add some tutti fruitti and mix well. 5.Now Take one large size ripped mango and cut off the top part / cap. 6.Cut the center seed with knife and pull it off. 7.Fill the cavity of the mango shell with the kulfi mixture. 8.Close the mango cap back. 9.Freeze it for 12 hours or overnight. 10.Once it frozen, peel off the frozen mango skin with peeler. 11.Slice the stuffed mango kulfi and enjoy.