Rambutan harvest!

 

Carrot cake.

 

Ingredients.

Carrot (grated).                       150gm

Maida.                                        150gm

Sugar.                                         300gm     

Egg.                                             3

Vanilla essence.                        1 teaspoon

Cocoa powder.                           3 teaspoon

Baking powder.                           1 teaspoon

Baking soda.                                1/2 teaspoon

Sunflower oil.                                50 ml 

Cloves, cinnamon,nutmeg 

(Powdered together).                   1/2 teaspoon

Vinegar.                                           1 teaspoon

Baking soda.( to mix with vinegar). 1/2 teaspoon 

Beat egg.Add powdered sugar.Beat again.

Add vanilla essence.Beat well.

Mix sunflower oil.

Sieve together maida, baking powder, baking soda, cocoa powder,garam masala powder and add to the batter.Add 1/2 teaspoon baking soda to 1 teaspoon vinegar,then add to the batter.

Mix all ingredients well.Add grated carrots.Stir well to mix.

Bake in a 180°pre-heated oven for 42 minutes.

 

Flower basket cake.

 

Egg                                   - 4

Powdered Sugar            - 1 cup (200 gm)

Maida                              -1 cup (200 gm)

Baking Powder               - 1 Teaspoon

Baking Soda                    -1/4 Teaspoon

Vanilla essence               - 1 Teaspoon

Sugar Syrup                     - ½ cup

Whipping cream             - 500 ml.

Food colour.                      - Green,Pink

 Cake: Beat egg. Add powdered sugar and beat well. Mix maida, baking powder and baking soda, sieve well. Add this with egg-sugar mix. Beat and mix well. Add vanilla essence, mix well. Bake this batter in an oven pre-heated in 180°  about 40 minutes.

Allow the cake to cool. Slice it into two or three layers.

Icing mixture: Beat whipping cream to make it thick. Add 5-6 table spoons powdered sugar& colour to this and beat again. Refrigerate it for two hours.

Take one layer of cake, fix it on a stand with some icing mixture.  Apply some sugar syrup on the first layer, apply icing mixture. Repeat the process. Cover the whole layers with icing.Using suitable nozzle design a basket and flowers. Allow to cool in refrigerator for two hours.

Flowers from coconut cap.

 

Cauliflower curry.

 

Cauliflower Curry

Cauliflower                                        : 1

 Tomato                                              : 1

 shallots                                               : 6

Chilly powder                         : 1 teeaspoon
Coriander powder                  : ½ teaspoon

Pepper powder                                 : ½ teaspoon

Salt                                                      : accordingly

Oil                                                        : 2 desert spoons

Mustard                                              : ¼ teaspoon

Garam masala powder                     : 1/4 teaspoon

Curry leaves                                        : accordingly

       Separate cauliflower petals. Soak in hot salt water for half an hour and steam. Mix chilly powder, coriander powder, pepper powder and salt. Marinate steamed cauliflower with this mixture. Keep aside for twenty minutes. Heat oil in a pan. Fry mustard and curry leaves. Add tomato and onion. Add marinated cauliflower. Stir well and cook. Add garam masala powder. Serve hot.

Jackfruit Halva.

 

Jackfruit Halva

Cooked & ground

Jackfruit                                   ½ kg

Jaggery                                     ¼ kg

Maida                                       1 cup

Ghee/Vanaspati                      1 cup

Cardamom

Powder                                     1 teaspoon

Nuts                                           ½ cup

Melt jaggery and sieve. Add ground jackfruit. Add some water to maida to make a thick paste. Mix it with jackfruit-Jaggery paste. Heat a pan. Pour the mixture. Stir well. Add ghee part by part. When it becomes thick add nuts and cardamom powder. Apply one spoon ghee to a plate and spread the mixture. Allow to cool. Cut into pieces.

Beautiful shore at Kovalam.

 

Fruit Salad.

 

Fruit Salad - 

Slice apple,,banana,and pineapple.Add grapes and cherry.Mix one teaspoon sugar and keep in refrigerator.

Mix two teaspoons custard powder in half glass of milk.

Boil 500 ml milk with 4 teaspoons sugar.When it boils add custard cream and stir for two- three minutes to make a creamy consistency.Allow to cool in refrigerator.Add sliced fruits and serve.

Spinach Omlet.(without egg)

 

Spinach Omlet

Ingredients

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

Papaya Juice.

 Poison less papaya juice with honey and sugar from courtyard.

Jungle geranium.

 

"Flame of the woods" - A flowering shrub native to Southern India, Bangladesh & Srilanka.

Ariunda.(sweet rice laddu)

 

Ariyunda

Roasted and ground rice flour       - 2 cups

Melted jaggery                                  - 2 cups

Nuts roasted in ghee                         - ½ cup

Grated coconut                                   -1 cup

Cardamom powder.                            - 1/4 teaspoon

Add grated coconut to melted jaggery and boil.Allow to cool.

                    Mix other ingredients well. Shape to become round balls.

Ripe Banana Cutlet.

             

Ripe Banana Cutlet.

Ingredients:

1. Ripe banana                  -3

2. Grated coconut             - ½ cup

3. Cardamom powder       -1/2  small spoon

4. Bread powder                - 2 cups

5. Ghee  / Vanaspati            - ¼ cup

Method:

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.