Icing Little Roses

Fruit Salad - Apple,Grapes,Banana,Cherry,sugar.
& Milk in Custard Powder Cream.

Butter Cream Frosting 


Rice                                  1/2 kg
Jaggery                              1/4 kg
Cardamom powder              1 spoon 
         oil                             1 cup 
Soak rice and grind.Add some water to jaggery and boil it to make a thick liquid.Mix these together,add cardamom powder and keep it for one day.Heat oil and fry pouring one spoon each.

Jackfruit Appam
(Ripe) Jackfruit (cook & make to pulp)        - 1 cup
Rice flour                                                             -1 cup
Jaggery                                                                 -3/4  cup
Grated coconut                                                   -1 cup
Cumin seed powder                                           -1 pinch
Cardamom powder                                            - 1 pinch

Mix all the ingredients well. Take some leaves of the knotty tree (‘Laurus Cassia’).Fold the leaves, pin it with the mid-rib of coconut leaf and fill the mixture. Steam for 30 minutes to cook. Allow to cool. Garnish with nuts and serve.

Jackfruit Baji

1. Jackfruit (raw)              250 gm.
2. Peanut flour                 4 spoons
3. Asafoetida                   1 teaspoon
4. Salt                                accordingly
5. Kashmiri chilly
 Powder                           2 spoons
6. Soda powder               ½ spoon
7. Tomato sauce             1 cup
8. Oil                                  2 cups
Mix 2 to 6 ingredients in a cup of water to make a paste. Dip jackfruit pieces in it and fry. Serve hot with sauce.


Spinach Omlet
Sliced spinach    ¼ cup
Green chilly         3
Sliced ginger         a pinch
Peanut flour          ¼ cup
Salt                          accordingly
Oil                           1 teaspoon
Water                     ½ cup

Mix peanut flour and salt with water to make a thick liquid. Add sliced spinach, chilly and ginger. Heat oil, pour the mixture, turn upside down and roast two sides alike. Serve with sauce.

Poison less papaya juice with honey and sugar from courtyard.

Papaya-Carrot Thoran

Grated papaya                     1 cup
Grated carrot                        ½ cup
Grated coconut                     ¼ cup
Sliced chilly                            1 teaspoon
Sliced onion                           1 spoon
Pepper powder                      ½ teaspoon
Turmeric powder                  ¼ teaspoon
Oil                                           I spoon
Mustard                                 ¼ teaspoon
Curry leaves & salt               accordingly

Heat oil. Add mustard, onion, chilly, curry leaves, pepper and turmeric powder, papaya, carrot, coconut and salt one by one. Stir well for two minutes. Remove from heat.

Beef Fry
Beef Fry
1. Sliced beef                 : ½ kg
2. Coriander powder    : 1 desert spoon
       Chilli powder             : 1 tea spoon
       Pepper powder         : ½ tea spoon
       Turmeric powder      : ½ tea spoon
       Cinnamon                   : 2 pieces
       Clove                            : 6
      Mashed cardamom
         with skin                    : 2
3. Vinegar                           : 1 desert spoon
     Salt                                  : 1 spoon
4. sliced ginger                   : 2 tea spoon
     Garlic                               : 12
5. Oil                                       : ¼ cup
6. sliced onion                      : ½ cup
Mix beef with second ingredients and cook. Add garlic and ginger.dry the gravy. Heat oil, roast onion add cooked meat and fry. Garnish and serve.

Prawn Pulavu

Prawn Pulavu

1. Basmati rice              : 1 kg
2. Onion                        : 4
3. Ginger-garlic paste   : 2 spoons
4. Water                        : 10 cups
Milk                              : 1 cup
Salt                               : 1 spoon
Garam masala            : 2 spoons
Knotty leaves              : 4
5. Prawn                       : ½ kg
6. Green piece            : 1 cup
7. Ghee                         : 1 cup
8. Sliced capsicum      : 1
Soak rice for half an hour. Slice onion. Heat ghee and roast onion and keep aside half of it. Roast the remaining onion adding ginger- garlic paste for 5 minutes. Add the fourth ingredients and boil. Add rice, prawn and green piece. Cook for ten minutes in low flame. Serve after garnishing with capsicum and roasted onion.

1.     Basmati rice        : 4 cups
Ghee                     : 2 spoons
2.     Cinnamon             : 2 pieces
Clove                      : 5
Cardamom            : 3

3. Sliced onion        : 1 cup
Nuts                         : 2 spoons
Kismis                      : 2 spoons
4. Water                               : 8 cups
Salt                                      : 1 spoon
Heat ghee and roast basmati rice for 5 minutes. Boil water in a pressure cooker. Add rice, salt and second ingredients. Cook for 10 minutes in low flame. Remove from heat. Roast onion, nuts and kismis in ghee, garnish the cooked rice and serve.

Tomato Chicken

Tomato Chicken
1. Sliced chicken     : 1 kg
Sliced ginger           : 2 tea spoon
Vinegar                    : 1 desert spoon
Salt                            : 1 spoon
2. Chilly powder       : 1 ½ desert spoon
Coriander powder      : 1 tea spoon
Sliced ginger                : 1 tea spoon
Garlic                            : 6
Fenugreek                    : 1 pinch
3. Refined oil                 : ½ cup
4. Mustard                     : 1 teaspoon
Sliced onion                  : 1 cup
Turmeric powder         : ¼ tea spoon
5. Sliced tomato           : 1 cup
Green chilly                  : 4
6. Vinegar                       : 1 desert spoon
Salt                                  : spoon   
Add vinegar, ginger and salt to sliced chicken and cook. Grind the second
 Ingredients to make a paste. Heat oil, add mustard, and roast onion adding turmeric powder. Roast tomato and green chilly. Add the paste and cooked chicken pieces. Add vinegar and salt and roast well. Garnish and serve.

Tapioca Cutlet

Tapioca Cutlet
1. Cooked and
   mashed tapioca                : 2 cups
2. Sliced onion                      : ½ cup
3. Sliced ginger                      : 1 spoon
4. Sliced green chilly              : 1 spoon
5. Lemon juice                        : 1/2 spoon
6. Salt                                        : 1 small spoon

7. Filling:
  Sliced onion                  : 1/4 cup
Tamarind                           : 1 small ball
Fried red chilly                   : 4
Salt                                        : little

8. Oil                                      : 1 spoon
9. Bread powder                  : ½ cup

10. Egg                                    : 1


Mix one to six Ingredients well. Make chutney with the seventh ingredients. Add oil and stir well.
Make balls with the tapioca mixture .Make a hole and fill the filling. Shape to cutlets. Beat up egg, dip cutlets in it, cover with bread powder and fry.
Garnish with cucumber, carrot and green chilly.

Meat Cutlet
1. Minced meat        :  ½ kg
2. Oil                           : 2 desert spoons
3. sliced onion           : 1 cup
    Sliced green chilly:  2 desert spoons
Sliced ginger              :  2 teaspoons

4. Pepper                     : 1 teaspoon
Sweet fennel                : 1 pinch
Cinnamon                     : 1 inch piece
Cardamom                    : 3
Clove                              : 9

5. Vinegar                      : 2 desert spoons
Salt                                 : 1 small spoon
6. Cooked and
   mashed potato          : 1 cup
Soaked and
squeezed bread             : ½ cup
7. Egg yolk                           : 1 egg’s
8. Egg white                       : 1 egg’s
9. Bread powder                : 1 cup
Heat oil. Roast onion, green chili, ginger. Add minced meat, vinegar, salt.Close with a lid and cook. Stir well. Grind pepper, sweet fennel, cinnamon, cardamom and clove and add to the meat mixture. Add mashed potato, soaked and squeezed bread and egg yolk. Mix well. Shape into cutlets. Beat up egg white, dip cutlets in it, cover with bread powder and fry. Garnish with sliced tomato, onion, green chili, carrots, cucumber etc and serve.

Rava – Apple Sweet.
  1. Rava                               - 500 gm
            2. Ghee                                 -2 big spoons.
 3. Ground & sieved apple - ½ cup
        Hot water                           -2 cups
   4.  Sugar                                 100 gm
           Milk                                         - 1 cup
       5. Cardamom powder            - 1 pinch
Heat ghee in a pan and fry rava. Add sieved apple and hot water .Stir well. When it becomes dry add milk and sugar. Stir well again. Keep in a low flame, add cardamom powder, stir well and roast. Remove from heat. Apply ghee in a tray and spread the mixture and level. Allow natural cooling, cut into pieces, garnish and serve.

Beetroot Kesari
     1. Ghee                                     -1/2 cup
     2. Rava                                      -  1 cup
3. Grated beetroot                -1 cup
          4. Water                                    - 1 ½ cup
     5. Sugar                                     -1 cup
            6. Cardamom powder               -   1 pinch
Heat ghee in a pan, add rava and roast well. Add grated beetroot, roast well. Add water, cook in a low flame.
Add sugar and roast. Add cardamom powder when the mixture becomes thick and stir well. Add the balance ghee and stir. Remove from heat. Apply some ghee in a tray, spread the mixture and level. Allow natural cooling, cut into pieces, garnish and serve.

Potato Jamun

Potato Jamun.
1.     Sugar                         - 300 gm

2.     Cooked & mashed
Potato                       - 150 gm

Maida                         - 100 gm
Baking powder           -1 pinch
Powder                        - 1 pinch
Khova (dried milk)     -100 gm
3.      Oil                                - needed to fry.


Add enough water to sugar to make it syrup. Mix potato, maida, baking powder, cardamom powder, and khova.Knead well. Make small balls. Heat oil and fry the balls till it becomes golden brown. Keep the fried balls in the sugar syrup, garnish and serve.

 Bread Pudding.

Bread Pudding



 Bread Pudding.
1. Bread (sliced into small pieces) - 2 cups
2. Egg                                                 - 2
3. Milk                                               -2 cups
4. Sugar                                             - 6 spoons
5. Butter                                             - 1 teaspoon
6. Vanila Essence                                  -1 teaspoon
7. Grated nutmeg                                 - ¼ teaspoon
8. Nuts                                                     - ¼ cup
9. Kismis                                                  - ¼ cup
Beat egg. Add milk, sugar, butter, vanilla essence and nutmeg. Apply butter in a pudding mould, put bread pieces in it, pour the mixture and add the nuts and kismis and keep for ½ hour to get soaked. Cover the mould with a soft paper and cook in steam. Allow natural cooling. Serve in a plate and garnish.

Potato vermicelli Fry

Potato Vermicelli Fry
1. Potato                            - ½ kg.
   Salt and pepper            -1/2 small spoon
2. Crushed garlic                - 4 pieces
3. Sliced onion                    - ¼ cup
4. Oil                                     - 2 spoons
5. Sliced beans, carrot &
     cabbage                            -3/4 cup
6. Sliced capsicum, spring onion
        & celery                                - ¼ cup
7. Salt & pepper powder             - ¼ spoon
8. Soya sauce                                - 2 small spoons
9. Egg                                            - 1
10. Broken vermicelli                   - 1 cup
Boil and mash potatoes. Mix pepper powder and salt and make lemon sized balls.
Heat oil, roast garlic and onion.
Add beans, carrot, cabbage and roast.
Add capsicum, spring onion, celery and roast.
Add salt and pepper powder.
Mix soya sauce and remove from heat.
Make a hole in each potato ball and fill the filing and again make them to ball shape.
Change them slowly to two-three cm. cylindrical shape, dip in whipped egg, cover with vermicelli and fry.

Ripe Banana Cutlet

                    Ripe Banana Cutlet.
1. Ripe banana                  -3
2. Grated coconut             - ½ cup
3. Cardamom powder       -1/2  small spoon
4. Bread powder                - 2 cups
5. Ghee                               - ¼ cup
Cut the bananas into pieces and cook in steam. Knead the cooked bananas adding grated coconut and cardamom powder. Make them balls, give the shape of cutlets and dip in bread powder. Heat a pan, apply ghee, put the cutlets in it and roast turning them upside down two or three times.

Beetroot Halva
Beetroot Halva

Beetroot Halva
1.     Beetroot                        - 1 kg
2.     Milk                                 - 1 litre
3.     Sugar                              - 300gm
4.     Ghee                               - 100 gm
5.     Cardamom Powder       - 1 small spoon
6.     Dry fruits                         - 2 spoons
Grate beetroot, squeeze and remove the juice. Add milk. Heat a vessel, put the mixture in it and stir continuously in low flame. After some time mix sugar and stir well. Add ghee bit by bit. Let the mixture dry well, add cardamom powder and dry fruits. Apply one spoon ghee in a plate and put the mixture in it. Allow natural cooling, cut into pieces, garnish and serve.

Fruit Salad

Fruit  salad
Fruits                                - 1 kg
Custard powder              -2 spoons
Milk                                   -   500 ml
Sugar                                 - 6 spoons

Slice fruits into small pieces and mix three spoons sugar and keep for cooling in fridge. Take two spoons custard powder, add two spoons milk and make it a paste.

Boil 500ml milk adding three spoons sugar. Add the custard paste into the boiling milk whisking well for five minutes to become a creamy paste. Remove from heat and allow natural cooling. Keep in the freezer for one hour. Add cut pieces of fruits and serve.

Rava Laddu

Rava Laddu
1.     Rava                           -1 ½ cup
2.     Ghee                          - ½ cup
3.     Sugar                          - 1 cup
4.     Cashew nut               - 3 spoons
5.     Kismis                         - 3 spoons
6.     Cardamom powder – ¼ spoon

Fry rava in 2 spoons of ghee till it becomes golden brown colour. Remove from heat, add sugar and grind. Heat the remaining ghee, fry nuts and kismis and add it to the rava-sugar mixture. Mix well adding cardamom powder. Make round balls and decorate with cherry pieces.

Rasagula Sweet

 Rasgula Sweet.
1.     Milk                             - 1 liter.
2.     Ground sugar            -  ½ cup
3.     Nuts&kismis              - 2 spoons
4.     Cardamom powder - ¼ spoon
5.     Saffron                       -few grains mixed in milk
                                                                                                                                                                           6.   Rasgula                     - made from 1 liter milk     

 Boil the milk to a thick liquid and allow to natural cooling. Add ground sugar, nuts, kismis, cardamom powder and saffron and mix well. Add rasgula balls, allow cooling in fridge for two hours and serve.

Making Rasgula Balls
1. Milk               - 1 liter
2. Citric acid     - ¼ small spoon
     Water           - ½ cup
3. Sugar              - 2 cups
     Water           - 3 cups
·        Boil the milk.
·        Dissolve citric acid in water and drop it to the boiling milk and stir well. Allow the milk to curdle.
·        Separate the panir using a sieve.
·        Knead panir well to make soft & make round balls.
·        Boil water and sugar in a pressure cooker.Add panir balls and cook till one whistle.
·        Keep this rasgula in fridge for cooling.


Take a tomato; wash it; peel beginning from the stalk in a spiral way without breaking up to the bottom. Curl the long skin in the shape of a rose allowing the stalk part come at the bottom. Make three or more, arrange them in a plate, decorate with curry leaves, sprinkle some salt and vinegar. Keep for five minutes and then serve. Beautiful red roses are ready to eat!!!

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