Sausage Pizza

For the pizza base

2 cup flour

1 cup or more cold water

1 pieces of tape yeast

1 tablespoon granulated sugar

½ teaspoon fine salt

1 tsp melted butter

For the toppingg

4-5 chicken sausage cut it into thin

1 red tomato, cut thin

2 green chilies cut length

1 Capsicum cut into cube size

1/2 cup black and green olives

Grated mozzarella cheese as required

Tomato sauce 1/2 cup

Method:

1. Soak the yeast with water for 10 minutes.
2. Wheat flour, sugar, salt and melted butter mixed together, knead yeast while pouring a little water until the dough is not sticky in the hand.
3. Prepare a round baking pan, spread with butter first until blended, pour batter into it and smooth.
4. The top was spread with tomato sauce and sprinkle on top of sausage and other ingredients. Flatten and then sprinkle with grated cheese.
5. Let stand for 15 minutes.
6. After that premises oven over medium heat just until cooked and golden brown color
7. Serve your hot sausage pizza.

Potato & Carrot Thoran

Ingredients:

Potato-1 large (cut into small cubes)

Carrot-1 (cut into small cubes)

Onion -1 nos.

Fresh grated coconut-1/4 cup

Green chillies-3 (cut it into length wise)

Salt-to taste

Oil -1 tsp

Turmeric Powder -1/2 tsp

Mustard Seeds-1/2 tsp

Curry Leaves-few

Method:
1.Cook potato,carrot,onion,chillies,salt and turmeric powder togther by adding 1/2 cup of water.
2.Cook untile done.When all the water is evaporated add coconut and curry leaves and stair for 5 minutes and remove from fire.
3.Take a pan and splutter mustard seeds and add to cooked potoato and carrot.

Pineapple Juice

Ingredients:

1 cup Pineapple, peeled and cut in medium size chunks
1 cups of water
2tsp sugar, adjust based on preference and sweetness of the pineapple

Preparation:
Blend all ingredients together in a blender.
Chill and use...........

Chicken Thoran

Chicken - 1/2 kg (cut into small cubes)
Onion- 1 medium, very thinly sliced

Shallots(Kunjulli) -2-3 (finely chopped)

Green chillies - 3 nos(finely chopped)
Garlic pods - 3 nos

Pepper powder- 1/2 teaspoon

Red chilly powder- 1 teaspoon

Turmeric powder- 1/2 teaspoon

Chicken masala- 1/2 teaspoon
Mustard seeds - 1 - 2 tsp
Curry leaves - 2 - 3 sprigs
Shredded coconut - 1/2 cup
Salt - As reqd
Oil - As reqd

Preparation
1.Heat the oil in a pan Splutter mustard seeds
2.Throw in the garlic and green chillies.Once they are lightly brown, add the onion.Now add all the masalas and lets its row smell goes.
3.After 3 - 4 mins, add the chicken pieces and salt and stir for about 10 mins until the chicken is 3/4th cooked.

4.Add the shredded coconut.
5.Throw in the curry leaves and stir for 2 mins.Check the salt.
6.Keep stirring until the dish appears dry.

Pal Payasam/Rice Kheer

Ingredients:

1/2 cup basmati rice
2 cup  milk
3/4 cup sugar

1/4 cup Condensed Milk

2 tbl spn raisins
2 tbl spn cashews

5 tsp gee

4 Cloves

1/4 tea spn cardamom powder

Method:
1.Cook rice in enough water till it is done.Rice should be well cooked.
2.Add sugar and cook till it is all melted.
3.Now add milk and  bring it to boil.
4.When the payasam is ready add Condensed milk,cardamom powder and Cloves.Let it boil for 10 minutes.

5.Switch off the heat.
6.Now fry cashews and raisins in gee and add to the Payasam.
Serve hot or cold.

Koottu Curry

Ingredients:-Black Chickpeas cooked- 1 cup
Raw Plantain diced – 1 big
Yam/Suran diced – 1/2 cup

Carrots- 1/2 of one

Pumpkin -1/4 cup

Cucumber -1/4 cup

Turmeric Powder – 1/2 tsp

Corindar powder -1 tsp

Pepper powder -1-2 tsp

Grated Coconut – 1 cup
Whole Red Chillies – 5
Mustard Seeds – 1 tsp

Urad Dal- 1/2 tsp
Thinly Sliced Coconut – 2 tsp

Small onion -1/4 cup
Curry Leaves – 1 sprig

Coconut Oil – as needed
salt – to taste

Method:-
1.Dry roast some urad dal,pepper powder,red chillies,corindar powder,turmeric powder.Roast untile a good smell cames out.Grind this by adding 1/4 cup of coconut to it to a fine paste.
2..Cook all the vegetables adding turmeric powder,red chilly powder,salt and enough water until soft and tender.
3.Add cooked chickpeas into it and mix them together.
4.Add the coconut paste to it and mix well and cook untile all the water is dried up.also add salt to taste.
5.Now remove from fire.
6.Heat oil in a pan and pop the mustard seeds.Throw in dal,coconut slices,Small onion and leaf over grated coconut and curry leaves into it and fry it till brown.Add the seasoning to the curry.Mix well and serve hot with rice.

Coco Mango Pudding

Ingredients:

1/2 cup water

1 large mango peeled and pureed

1 small mango peeled and diced

1/2 cup sugar

1 pack of plain agar-agar powder

1 cup thick coconut milk

1/2 cup  fresh milk 

Method:

1.Combine the water, sugar and agar-agar powder in a saucepan and stir constantly over low heat until the sugar and agar-agar is completely dissolved, about 7-10 minutes
2.Remove from the heat, add the coconut milk, fresh milk and mango puree, and mixed well. Then add the diced mango and mix again
Pour the mixture into small moulds and refrigerate until set. Garnish with the sliced mango.

Pancake With Fruit Salad

Ingredients :

For the pancake.

1/2 cup flour

1/2 teaspoons baking powder

1/4 teaspoon salt

2 tbsp sugar

3/4 cup milk

1 egg

Oil for cooking

For the fruit salad.

1 Apple

1 Oranges

1/4 cup grapes

1 Bananas

4 tsp chopped Mango

2 spoon sugar

1 cup Ice cream of your choice

1.First prepare the pancake.Combine all ingredients and beat untill well mix.
2.Place a non stick pan and pour a bit oil and spoon about one ladle batter onto a hot nonstick griddle.

3.Turn pancake when the upper part is cooked.Like this prepare all the pancakes and set aside and let it cool down.

4.Now prepare the fruit salad.Cut all the fruits into small peices by removing their covers, seeds etc.Add sugar to it .

5.Add ice cream and mix well.

6.Now spoon some fruit salad upon each pan cake and serve.

Jelly Fruit Salad

Ingredients
1 Apple
1 Oranges
1/4 cup grapes
1 Bananas
5-6 Strawberries
Cashunets and rasins for garnishing
1/2 packets of Jelly Mix
2 spoon sugar

Method
1.Boil 2 glass of water and mix it with the jelly mix.Set the jelly in the mould and refrigerate for 4-6 houres keep aside.
2.Cut all the fruits into small peices by removing their covers, seeds etc.Add sugar to it ..
3.While serving add a layer of fruits in a bowl
4.Cut jelly into cubes and add a layer of jelly pieces on top of fruits
5.Top of it add a scoop of Strawberrie or your choice of ice-cream.
6.Now garnish with cashwnut and rasins.

Kothu Paratha

Ingredients:

Parathas : 3 (I used last days left over paratha)

Egg -2

Carrot- 3 tsp Chopped

Beans -3 tsp Chopped

Onion : 1 finely chopped

Tomato : 2 medium finely chopped

Green chillies : 2- 3

Ginger : Chopped 1 tsp

Garlic-Chopped 1 tsp

Salt to taste

Turmeric Powder -1/4 tsp

Garam Masala powder : 1 tsp

Red chilli powder -1/4 tsp

Oil : 2 tsp

Curry leaves- few

Fresh coriander leaves : Few

Method :

1.Shred paratha into small pieces with ur hand or using a knife and keep it aside.

2.Crack and pour eggs in the kadai, add pepper and salt to the egg, stir it and cook the egg.and keep aside.

3.Heat oil in kadai and fry onions also add salt.When it changes its colour add carrot and beans.wait untile its cooked.4.Add Ginger Garlic paste, green chillies,curry leaves and masala powder.Saute till the masala raw smell goes.

5.Now add the tomato.And cook for 5 minutes.

6.When the masala is done add egg and parotta and mix all contents together.

7.Finally add corriander leaves.

Pottukadalai Chutney

Ingrediants:

1/2 cup Fresh grated coconut

1/4 cup Split roasted gram/pottukadalai

2 nos Green chili (small)

Salt to taste

1 tsp Oil

1/2 tsp Mustard seeds

4 Dry red chili

Few curry leaves  

 

1.Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste.
2.Transfer it to a bowl and adjust the thickness by adding water.
3.Heat oil in a pan and splutter mustard, dry red chili and curry leaves.
4.Add this tempering to the chutney and mix.
Serve with dosa or idiles.

Mutton with vegetables

Ingredients:

1 kg Mutton

1 Potatoes

2 Onion

1 Tomato

1 tsp garlic paste

1 tsp ginger paste

1 Bell pepper

1 Carrot

3 green chilli

Few Cilantro

Salt to taste

                           

Masala:

Mutton masala-1tsp

Corindar powder -1tsp

Chilli powder-1/2tsp

Turmeric powder -1/2tsp

Black Pepper-1tsp

1.Wash all the vegetables clean and mutton.

2.Chop all the vegetables.

3.Keep the pressure cooker on heat and add 2 tbsp of any oil .When the oil get heated up put ginger and garlic paste.

4.After ten seconds add all the vegetables and mutton add salt and other masalas except mutton masala and stir well.

5.Close the cover of the cooker and let 5 whistles go or more untile the mutton is cooked.Turn off the heat.

6.When you open the cooker add mutton masala and chk the salt and garnish with cilantro.

You can eat with rice, chapati (Indian flat bread), bread.

Caramel Pudding

Ingredients:

1 cup milk

4 tsp sugar

2 eggs

For caramel

1/2 cup sugar

1/4 cup water 

Method:

1.To make the caramel coating, heat sugar and water till the sugar melts and caramelizes to golden brown. Keep aside to cool.

2.Pour milk in a pan, add sugar and bring to a boil by stirring continuously until all the sugar is dissolved.Set aside and let it cool.

3.Take a bowel and break the eggs and beat well.Add the milk to the egg mixture.

4.Strain the mixture to the two baking dish.Before pouring spoon 1-1 1/2 tsp caramel into the baking dish.And pour the egg mixture upon it.

5.Preheat the oven to 375 F. Now place the dish in a baking tray with a little water and bake it in the oven for a about 20 minutes or until well done.Now spoon some caramel on the top of the pudding.

6.Let it cool to room temperature , cover the dish and leave in the refrigerator for 2-3 hours. 

7.Take out of the refrigerator 15 minutes before serving. Carefully invert on to a serving dish allowing the caramel to run down the sides.

Sharjah Milk Shake

Ingredients

Frozen Milk - 2 glass

Banana - 2 nos

Sugar - As reqd

Preparation Method
1.Beat up the frozen milk and the banana together with the required amount of sugar till it graind to smooth paste.
2.Pour out the juice mixture into the glass.
3.Add ice cubes if needed.

Cherry Pancake

Ingredients :

1 cup flour
1/2 teaspoons baking powder
1/4 teaspoon salt
2 tbsp sugar
3/4 cup milk
1 egg
100g Cherries 
Oil for cooking

Method:
1.Combine all ingredients and beat untill well mix.
2.Finally add the cherries and mix well.

3.Place a non stick pan and pour a bit oil and spoon about one ladle batter onto a hot nonstick griddle.
4.Turn pancake when the upper part is cooked.
Pancake is ready!!!!!!!!!!!!!!!

Butter Chicken

Ingredients:
Boneless chicken-1/2kg
Yoghurt-100gms
Lemon juice-1tbsp
Garam masala-1/2tsp
Red chilli powder-1 1/2tsp

Onion chopped -1

Chopped toamatoes-2 big

Cumin seeds - 1/4 tsp

Cardamom - 2

Cinnamon - 1/2 inch

Cloves - 2 - 3

Black pepper-1/2tsp

Oil-1tbsp

Finely chopped ginger-1 tsp

Finely chopped garlic-1tsp

Salt-to taste

Butter-4tbsp

Cream-1/2cup

Cilantro - 2 tbsp to garnish

Method:
1.Marinate the chicken by adding Yoghurt,lemon juice,garam masala,red chilli powder.Let it rest for 4-5 hours in fridge.
2.Heat the oil and add the whole spices and saute for a few seconds.Now gently fry the ginger and garlic for one minute.
3.Now add the onion and fry till golden brown.Now add the tomato.Saute till oil seperates.Grind this to fine paste after cooling.

4.Place another pan on the stove and cook the chicken by adding some water.
5.When the chicken is cooked add the paste.And saute the chicken and paste for 5-10 minutes.
6.Now reduce the fire and add the cream and cook for another 5 minutes.
7.Add butter and Garnish with chopped cilantro.
Serve hot roti,rice or bread

Prawns Roast

Ingredients

Prawns – 1/2 kg

Turmeric powder – 3/4 tsp
Kashmiri chilly powder – 1 tsp
Garam masala – 1/4 tsp
Salt – to taste
Coconut oil – 2 1/2 tbsp
Tomatoes – 2 chopped
Onion – 2 sliced
Ginger-garlic paste – 1 tsp
Green chillies – 2 slit
Curry leaves – 2 sprigs

Method:
1.Marinate the Prawns by adding some Turmeric powder,chilly powder and salt.
2.Place a non stick pan and pour some oil and fry the prawns and set aside.
3.Now place another cooking pan on the stove and pour some oil and fry onions, green chillies and curry leaves till the onions turn light brown.

4.Add ginger-garlic paste and fry till its raw smell goes.
5.Add the tomatoes and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the cooked prawn and wait for 3-4 minutes.
Shrimp Roast is ready!!!!!!!!!!

Vendakka Parippu Thoran / Okra Dal Stir Fry

Ingredients:
Ladies Finger/ Vendakka-1 cup
Cooked Dal -1/2 cup
Onion- 1 medium
Turmeric Powder-1/2 tsp
Green Chilly-2 split
Coconut Scraped- 3 tbps
Curry leaves-Few
Salt- to taste
Mustard Seeds -1 1/2 tsp
Oil- 1 tsp

1.Heat oil in a pan add mustard seeds.As mustard seeds start popping add chopped onion,green chillies,okra,turmeric powder and salt .Let it cook for 10 minutes.Stir in between to prevent the okra from sticking to the bottom.

2.Now add cooked dal,curry leaves and coconut.And cook for another 3 minutes and  switch off the flame.

Pazham nirachathu / Stuffed Banana

Ingrediants:

Bananas 2

All purpose flour - 3 tsp

For the filling:
Cardamom 2nos.
Sugar 2 tsp
Grated coconut -1/4 cup
Ghee, oil

Method :
For the filling :
1.Heat a spoon Ghee in a nonstick pan .
2.Fry the nuts and dry grapes in it till it becomes balloon like. Take it and keep aside .
3.Now add coconut,Cardamom,Sugar and mix all together for 5 minuts. Filling is ready.
4.Split the banana vertically from the middle,be carefull when cutting the bananas..Fill them with the coconut mixture.Make a thick batter with flour, salt and water. Cover the upper stuffed part of bananas with this batter.Fry them in hot gee, until done.

Kovakka / Ivy Gourd Thoran

Ingredients:

Kovakkai/Ivy Gourd – 1/4 kg

Onion (Medium size) – 1 no

Grated coconut -4 spoons

Red chilli powder – 1/2 tsp

Turmeric powder -1/4 tsp

Salt – to taste

Oil – for fry

1.Clean and cut the Ivy guard(Kovakkai) in to legth wise.

2.Mix the Kovakkai with Onion,Turmeric powder, Red chili powder and Salt.

3.Heat Oil in a pan.Add Mustard Seeds.When popped, reduce flame and add the Kovakkai.Cover the pan with a lid.

4.Once in a while open the lid and fry it to make sure that Kovakkai and  other ingredients is not burnt.

5.When the kovakkai is half cooked mix the coconut.

6.Do this till the Kovakkai is cooked.