BREAD JAMOON

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Ingredients :

Bread -- 10 slices

Sugar -- 1 ½ cup

Water -- ¼ cup

Oil – 1 cup

Ghee -- 2 tsp

Method :

1. Add sugar and water in a pan and heat it.

2. After the syrup becomes thick ( oru kambi patham) , stop the fire and keep the jeera aside.

3. Cut all the bread slices into small pieces.

4. Place a kadai on fire.

5. Pour the oil and ghee together.

6. Fry all the pieces in oil until it becomes golden brown.

7. Then put the pieces into the syrup.

8. Dip all the pieces in jeera syrup and now it is ready to serve.

Handy tips -- a tasty and delicious sweet which will attract all kids.

GARLIC AND VEGETABLE GRAVY

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Ingredients:

Oil -- ¼ cup

Ghee -- 2 tsp

Small onions -- ½ cup

Tomato -- 3

Drumstick -- 3

Mango --- 1

Garlic -- 15 or 20 pieces

Tamarind paste -- ½ cup

Chilly powder -- 4 tsp

Coriander powder --3 tsp

Green chilly –3

Turmeric powder -- ½ tsp

Salt -- 1 tsp

Mustard seeds -- 1 tsp

Fenugreek --1/4 tsp

Cumin seeds -- 1 tsp

Bengal gram -- ¼ tsp

Asafoetida -- ¼ tsp

Curry leaves --- 10 leaves

Method :

1. Place a pan on fire and pour the oil and heat it .

2. Put mustard seeds, fenugreek, cumin seeds , Bengal gram, and finally asafoetida .

3. Add onions , tomatoes and curry leaves and allow it to cook for sometime .

4. Now add garlic, fry for sometime.

5. Then add drumstick and pour some water and allow it to boil.

6. After 10 minutes add tamarind paste, green chillies , chilly powder, coriander powder and turmeric powder.

7. Add salt to it .

8. Boil it for 10 minutes in high flame and then reduce the flame.

9. After 10 minutes stop the fire and pour the ghee.

Handy tips : serve hot with rice and papad.

TENDER COCONUT MILK SHAKE

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Ingredients:

Tender coconut -- 2

Milk maid --1/4 cup

Method :

Mix milkmaid and tender coconut with a beater and refrigerate for 20 minutes.

Serve chilled drink in plain glass.

AVIYAL

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Ingredients:

Green Peas -- ½ cup Coconut powder -- 1 cup
Brinjal -- 2 Green chilly -- 8
Carrot -- 2 Cumin seeds -- 1 tsp
Potato -- 1 Curry leaves -- 10
Drumstick -- 2 Coconut oil -- ½ cup
Beans -- 100 gms Curd -- 1 cup
Cauliflower -- 6 pieces Salt -- 1 tsp

Method :

1. Cut all the vegetables into small pieces.
2. Cook them in a pressure cooker.
3. Grind the coconut powder and chilies into a fine paste. Finally add the cumin seed and grind it into one or two pieces.
4. Place a pan on fire.
5. Add all the vegetables and coconut paste in the pan.
6. Add salt to it.
7. Close the pan with a lid and cook for sometime.
8. Take another small pan and pour the coconut oil and heat it.
9. Stop the flame and put the curry leaves in the oil.
10. When the aviyal becomes thick , pour the oil and allow it to cool for sometime.
11. After sometime mix the curd and serve.

Handy tips : tasty side dish for lunch.

MANGO THOKKU (PICKLE)

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Mango thokku (pickle)
Ingredients
Mango -- 2
Oil -- 2 cups
Chilly powder -- 1 cup
Salt -- 5 teaspoons
Mustard seeds -- 1 teaspoon
Asafoetida -- 1 teaspoon

Method
1. Wash and scrub the mangoes .
2. Scrap the mangoes well.
3. Place a pan on the flame and pour the oil.
4. Allow it to heat.
5. Add mustard seeds and asafoetida one by one.
6. Then add mango and fry it for sometime.
7. Now add chilly powder and salt.
8. Fry in slow flame until it releases the oil.
9. Stop the flame and allow it to cool.
10. Transfer the thokku into a dry glass bottle.

Handy tips -- a delicious side dish for curd rice.

POTATO KESARI

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Ingredients :

Potatoes -- 1kg

Sugar -- 1kg

Kesari colour --1/4 teaspoon

Ghee -- a little less than 1/2 cup

Cardamom -- 3 or 4 pieces

Water -- 2 cups

Method :

1. Wash and scrub the potatoes .
2. Steam the potatoes with water in a pressure cooker for 15 minutes.
3. Mash the potatoes well with a spoon.
4. Put a kadai (pan) on fire .
5. Add sugar and little water and mix well . Let it heat for few minutes.
6. Add kesari colour and mix well.
   
7. Add mashed potatoes and stir well until all the potatoes equally mixed without any pieces.
8. Stir the mixer well in a slow flame.
9. Add some ghee and again stir well.
10. Add powdered cardamom and remaining ghee and mix well until it thickens turn off the flame.
11. Transfer it into individual bowls and garnish with grated cashews and serve hot
    

Handy tips: A delightful evening dish and can be served for 10 members