Chocolate Tapioca Pudding

Ingredients:

1/2 Liter Milk

1/2 Cup Sugar

3 Tbsp Corn Starch

3 Tbsp Coco Powder

1/2 Cup Tapioca Pearls/Javvarisi

1 Tbsp Chocolate Syrup (Optional)

For Garnish, Chocolate Chips, Sprinkles, Cherry,Chocolate Noodles(Optional)

First Step:

• Wash the tapioca pearls twice. soak the tapioca pearls in 3 to 4 cups water for 4hours till the pearls double in size.

Second Step:

• Boil the milk in a heavy bottom pan add sugar and keep stirring till the sugar dissolves.
• Drain the tapioca pearls and add to boiling milk cook till the pearls turn transparent.
• Add the coco powder and chocolate syrup stir well.
• Dissolve the corn starch in 3 tbsp water.
• Add the corn starch to the boiling milk and keep stirring 
• continuously till the milk pudding starts to coat back of the spoon. remove from flame and allow to cool.
• Once the pudding has come to room temperature place the pudding in fridge and allow to cool for 3 hours.

Third Step:

• Remove the chilled pudding from fridge add the chocolate chips and mix well. if you find the pudding is to thick you can add extra milk and mix. 
• Serve the pudding in a bowl garnish with chocolate noddles, color sprinkles and cherry serve chilled...Enjoy...:)

Demo video in English...watch and enjoy...:)

Mutton Biryani

Ingredients:

1/2 kilo Lamb Meat

1/2 Seeraga Samba Rice or also know as Jeera Rice

1 Large Onion (cut into medium chunks)

1 Large Tomato (cut into medium chunks)

2 Tbsp Ginger Garlic Paste

4 Green Chillies

1/2 Tsp Garam Masala (Kitchen King)

1/4 Tsp Fennel powder

1/2 Tsp Turmeric powder, Coriander powder

1 1/2 Tbsp Red Chilli Powder

1 Bay leaf

1 Inch Piece Cinnamon

3 Pods Cardamom

3 Cloves

1 Tbsp Kasoori methi 

1/2 Cup Yogurt

1/2 Cup Milk

2 Tbsp Clarified Butter/Ghee

1 Fist Full Mint and Coriander

1 Tsp Lime Juice

2 Tbsp Oil

Salt to taste.

Marination:

•  Wash the meat throughly twice or thrice.
• Add the meat in a mixing bowl add yogurt 1tbsp of ginger garlic paste,1/4 tsp turmeric powder 1 tbsp chilly powder, coriander powder, fennel powder, garam masala and salt mix well allow to marinate for 30 mins.

Cook Meat:

• Heat a Pressure cooker with 1 tbsp oil add the marinated meat allow the meat to fry a bit on medium flame.
• After 10 min you will see the moisture content from the meat depending on the moisture content add about 1 glass water the meat should just get covered in water.
• Place the lid allow the pressure to build in the pressure cooker then add the whistle and cook for 4 to 5 whistles or till the meat is well done.

Preparing Biryani:

• Use a clean pressure cooker to prepare biryani if you have already used the pressure cooker to cook the meat in then reserve the meat in a bowl wash the cooker well before use.
• Heat the pressure cooker with oil and calarified butter start frying the spices cinnamon, cardamom, cloves and bayleaf. add the ginger garlic paste add the onion fry till transparent add the tomato fry well add 1/2 tsp of cilli powder and turmeric powder fry all the ingredients well.
• Separate the meat from the broth.
• Add the meat to the tomato masala and fry for 10 mins.
• Wash the rice twice drain the water.
• Add the washed rice to the meat masala add kasoori methi and fry the rice and meat for 5 mins.
• Measure the broth if you have 2 cups of broth then add 1/2 cup milk and 1/2 cup water we should add 3 cups liquid for 2 glass rice measure.
• Add the liquid to the rice add salt lime juice, mint and coriander mix all the ingredients well.
• Place the pressure cooker on high place a lid allow the pressure to build before placing the whistle keep a note on time once we place the whistle we should cook the rice and meat for 5 mins switch of the stove all the pressure to reduce before opening the cooker mix the biryani well and serve hot with raita and boiled eggs...Enjoy...:)

I've done detail demo video in English do watch...Enjoy...♥

Fish Cutlet

Ingredients:

150 - 200 Grams Seer/Vanjaram Fish.

1 Large Boiled Potato

1 Large Onion (finely chopped)
3 Green Chillies (finely chopped)
Fist Full Mint & Coriander leafs (finely chopped)
1 Tbsp Ginger & Garlic Paste
1 Tbsp Garam Masala or Kitchen King Masala
1/4 Tsp Pepper Powder, Turmeric Powder & Cumin Powder
3 Tbsp Bread Crumbs
1 Egg
1 Tbsp Lime Juice
1 Tsp Pepper Powder
1/2 Cup Bread Crumbs
Salt to taste
6 Tbsp Oil

First Step:

• Heat a heavy bottom pan or wok add 2 cups water bring to boil add lime juice, salt and pepper powder add 1 tsp of oil and fish allow the fish to cook for 5 min.
• Allow the cooked fish to cool. Drain the excess water remove the skin and bones and reserve the flesh in a bowl.

Second Step:

• Heat a heavy bottom pan or wok add 2 tbsp oil fry the ginger and garlic paste add finely chopped onion fry till onion turns light pink in color add the dry ingredients garam masala, turmeric powder, cumin powder and the pepper powder fry till the raw flavor is gone.
• Add the chillies and fry a bit add boiled potato and cooked fish to the onion masala fry add salt as per taste.
• Add the bread crumbs, coriander and mint mix well and allow to cool.

Third Step:

• Beat the egg with a pinch of salt.
• Spread 1/4 cup  bread crumbs on a wide plate set aside.
• Using a cutlet mould add the fish filling to the mould and creat a cutlet dip in the egg and roll on bread crumbs and set the cutlet aside.
• Refrigerate the cutlets for 10 to 15 minutes before frying.

Fourth Step:

• Heat a pan add 1 1/2 tbsp of oil shallow fry the prepared cutlets gently turn the cutlets once it turn golden brown to one side. fry both sides and Serve Hot with ketchup or mint chutney...Enjoy...:)

Ice Cream Cake...My Way

Ingredients:

250 ML Vanilla Ice cream or Strawberry flavor Ice cream

150 Grams Vanilla Cake

8 to 10 Oreo Cookies

1/2 Cup Tinned Pineapple 

5 to 6 Tbsp of Pineapple syrup

1 Tbsp Lime juice

Decoration Sprinkles optional

Sweetened Cherry 

The Above mentioned  ingredients is for a full recipe. however i did for single serving  with 1 scoop of ice cream and just a single slice of cake.

Lets Party...

•  In a bowl add cake as first layer.
• Crush the oreo cookies.
• Add lime juice to the pineapple juice.
• Spread the juice on the cake add the crushes cookies on top of the cake add the pineapple pieces top with ice cream decorate with pineapple pieces and cherry sprinkle with colorful sprinkles and serve right away...Enjoy...:)

You can do layers with this recipe and use any fruit of your choice like mango, grapes and banana.

Recipe Video In English...:)

Simple Bhindi/Vendakkai/Okra Fry

Excellent no fuss side dish to serve with roti or rice. We can also prepare rolls or a toast using this okra fry.

Ingredients:

1 Kilo Bhindi/Vendakkai/Okra

1 Tbsp Black Pepper Powder

1 Tbsp Red Chilli Powder

1 Pinch Asafoetida
4 1/2 Tbsp Oil
Salt to taste.

Lets Prepare:

• Wash the okra pat dry and thinly slice into coins.
• Add 2 tbsp oil to the sliced okra mix well and allow to rest for 10 minutes.

• Heat a nonstick pan or wok add 2 /12 tbsp oil add the sliced okra and start fry keep stirring constantly on a medium flame you can place the cover but must stir every 3 minutes once.
• Once the okra is half way done add salt chilli powder and stir well and fry.

• Once the okra has turned light brown in color and there is no more gum texture left add pepper powder and fry for 2 minutes.
• Once you see little bit oil to the sides serve hot...Enjoy...:)

Updated Video Recipe :)

Kheema Upma

Ingredients:
1 1/2  Cups Rice Vermicelli
250 Grams Kheema/Lamb mince
1 Large Onion ( Finely Chopped)
2 Green Chillies
2 Sprigs Curry leafs
2 Tsp Ginger Garlic Paste
1 Tsp Red Chilly powder
1 Tsp Coriander/ Dhania Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Lime juice
3 Cups Water

3 Cloves

1 Inch  Stick Cinnamon 

2 Pods Cardamom

1 Bay leaf

2 1/2 Tbsp Oil

1 Tbsp Clarified Butter

Salt to taste

Lets Prepare:

• Heat a pan with 1 1/2 tbsp oil add ginger and garlic paste fry add the mince meat along with the chilly powder, dhania , turmeric and salt fry add very little water and cover allow the meat to cook for 10 to 15 minutes.

• In a wok dry roast the rice vermicelli and reserve.
• Boil 3 cups water.
• In the same wok heat 1 tbsp of oil and clarified butter add all the spices fry a bit add the onions curry leafs and chillies and fry add 1 tsp of ginger garlic paste and fry the onion till transparent add the cooked meat to the onion stir and fry a bit add salt if needed and add the water cover and bring to a boil.
• Add the rice vermicelli to the boiling water and stir cover and place on medium flame. keep stirring occasionally till the water evaporates and the oil starts to separate add lime juice and garnish with mint and coriander...serve hot with raita or any salad...Enjoy...:)

Kheema Upma Recipe Demo In English...:)

Lemonade My Way

Ingredients:
6 Tbsp Lime Juice
10 Tbsp Sugar
2 Tsp Falooda Seeds/Basil Seeds/Sabja
1/4 Tsp Cardamom Powder
4 Cups Water (Chilled)
Pinch of Salt to taste.

Lets Prepare:

• Always clean the falooda seeds once you get from store check for dust and sun dry before use.
• In a bowl add the falooda seeds and add water allow to soak for 10 minutes it will double in size and its ready to use.

• In a large mixing bowl add the sugar and lime juice along with the cardamom powder stir and make sure the sugar has dissolved add water mix well.
• Add the soaked falooda seeds mix cover and chill for 10 minutes. serve chilled...Enjoy...:)

Recipe Demo In English...:)

Goli Baje (Goli Bajji) Recipe

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Goli Baje or Goli Bajji is a famous magalorean snack served during tea or for breakfast. This dish tastes excellent when served with white coconut chutney. 

Ingredients:

2 Cups All Purpose Flour/Maida

1 1/4 Cup Yogurt

1/2 Inch Ginger

1 Tsp Black Pepper Corns

2 Green Chillies

2 Tbsp Fresh Coconut 

1/4 Tsp Cooking Soda

Salt to taste

Oil for frying

Lets Start:

• Thinly slice the green chillies.
• Clean the coconut chop into fine pieces.
• Crush 1/2 tsp black pepper corns. Grate the ginger..
• In a mixing bowl add maida, salt and soda mix all the dry ingredients add yogurt and mix well the batter must be in droping consistency..

• Add the coconut, chillies and pepper corns to the batter mix well and allow to rest for 10 to 15 minutes.
• Heat oil in a wok mix the batter once before preparing baje using your hand take some baje batter in your fingers and gently drop in oil in 2mins the baje will puffup gently turn the baje and fry till cooked and serve hot with chutney...Enjoy...:)
• pping consistency.

Coconut Chutney: Ingredients:

1/3 Cup Fresh Coconut

3-4 Tbsp Roasted Bengal gram

2 Chillies

Small Piece Tamarind

2 Cloves Garlic

1 Tsp Mustard Seeds

1 Pinch Asafoetida

2 Tsp Oil

Salt to taste.

• In a mixer jar add the coconut, chillies, garlic, tamarind and bengal gram with salt and grind well add water if needed grind to a fine paste.
• Heat a fry pan add oil add the mustard seeds allow to splutter add asafoetida mix the mustard to the coconut chutney and serve...:)

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Tomato Rasam

Ingredients:

3 Medium Size Ripe Tomatoes

4-5 Garlic Pods

Small Lime Size Tamarind
2 Tbsp Rasam Powder
Fist Full Coriander
2 Sprigs Curry Leafs
1/4 Tsp Mustard seeds
1/4 Tsp Cumin seeds
2-3 Dried Red Chillies
1 Pinch Asafoetida
3 Tbsp Cooked dhal
2 Tbsp Oil
Salt to taste

Lets Prepare:

• Wash and cut the heads of the tomato cut into half add into a bowl along with tamarind and steam along with dhal in a pressure cooker for 2 to 3 whistles.
• Add extra water in the dhal before cooking we will use the dhal water for rasam.
• Once the tomatoes have cooked add the extra dhal water to the tomato and extract the pulp from the tomato using a strainer sieve add water if its to sour.
• 
  

• To the extracted tomato rasam add salt crushed garlic, curry leafs, coriander along with steam and place the rasam on medium flame bring to a boil add the rasam podi.
• Once the rasam starts to froth and boil stir and remove from flame cover and set aside.
• Heat a fry pan add oil  fry the mustard seeds, cumin seeds, dried red chillies, asafotida  and temper the rasam mix well and serve hot...Enjoy...:)

Lot of you have requested rasam recipe I've finally uploaded both the recipes  podi and rasam try the recipes out and post your comments...:)

Tomato Rasam...:)

Rasam Podi

Ingredients:
1/4 Cup Cumin
1/4 Cup Black Pepper Corns
Fist Full Curry leafs
1/4 Tsp Fenugreek Seeds
4 Dried Red Chillies
1 Tsp Asafoetida

Lets Prepare:

• Wash the curry leafs pat dry. spread the curry leafs on a plate allow to air dry till there is no moisture this process must be done well ahead of time before preparing rasam podi.
• Heat a heavy bottom pan and dry roast all the ingredients individually allow the ingredients to cool add all the ingredients to a mixer jar and grind to a fine powder. 
• Allow the podi to cool then store in airtight container it will remain fresh for a month.

Rasam Podi Demo Video