EGGLESS CARAMEL ICECREAM

Recipe Source: www.Cookingchanneltv.com
You can find the recipe here
Ingredients

1. Milk- 1 1/2 cup
2. Light cream- 1 cup
3. Cornflour- 3 tbsp
4. Sugar- 1/2 cup
5. Vanilla pod- 1  or  vanilla essence - 1 tsp
6. Dulce de leche-1 to 2  tbsp ( see note)
7. Salt- 1 pinch

Method

• Mix cornflour with 1/4 cup milk and keep aside.
• In a saucepan add rest of the milk,cream ,sugar and salt .If you are using vanilla pod,cut it into two, lengthwise and scrape the seeds into the milk mixture along with the pod.Cook this over medium low heat until it begins to steam.
• Now remove the vanilla pod and add the cornflour mixture,stirring well as you do so.
• Bring this to just under a boil,stirring continuously.
• Now reduce the flame to low and cook for 5 minutes or until  the milk mixture thickens.
• If you are using vanilla extract ,add it and mix well.
• Transfer the mixture to a wide container .Allow it to cool well.
• Cover and place the container in the refrigerator to chill for 30-40 minutes.
• Take the container out ,now it should have just started freezing from the outside edges.
• Using a wooden spatula or a sturdy whisk( a hand blender works really well),beat the mixture well to make it smooth once again.Put it in the freezer.
• Continue to check every 30- 40 minutes ,stirring well as it is freezing .( repeat this process 3 to 4 times)
• After the final mixing ,once the mixture is soft,add the dulce de leche 1 tsp at a time and fold in lightly for just two or three times.Put it back in the freezer until it is firm.

Note:
Adjust the quantity of sugar according to your taste.
Check this link to see 5 different ways to make homemade Dulce De Leche.

SUKHIYAN | MUNG BEAN FRITTERS

Ingredients

1. Green gram / cherupayar / mung beans -cooked- 1 cup
2. Jaggery-grated-1/2 cup
3. Water-2 to 3 tbsp
4. Grated coconut- 1/2 cup
5. Cardamom powder- 1/2 to 3/4 tsp
6. Ginger powder- 1 pinch
7. Cumin powder- 1 pinch ( optional)
8. Oil-For deep frying

 For batter

1. All purpose flour-1/4 cup
2. Rice powder- 1/4 cup
3. Turmeric powder-1/4 tsp (optional)
4. Water -as required
5. Salt- 1 pinch

Method

• In a heavy bottomed pan, add jaggery and 2 tbsp water.Cook until it is thick, over medium low flame.
• Now add grated coconut,mix well and cook for a minute on low flame.
• Next add cooked green gram and saute for about 5 minutes or until it is almost dry.Switch off the stove.
• Add cardamom,ginger and cumin powder and mix thoroughly .Allow it to cool slightly.Roll this into lemon sized balls.
• Combine all the ingredients listed under "for batter" to form a thick batter.
• Heat oil in a pan.Dip each balls into the batter to coat it evenly and deep fry until golden brown.

NOTE

Do not over cook mung bean.

You can roll the filling into slightly larger balls ,if desired.

AVAL VILAYICHATHU | AVAL VARATTIYATHU

Ingredients

1. Jaggery -cut into small pieces- 1 cup ( or to taste)
2. Water- 1/2 cup
3. Aval/Poha/flattened rice flakes- 2 1/2 cup
4. Grated coconut- 1 cup
5. Cardamom powder- 1 tsp
6. Ginger powder /Chukku- 1/4 tsp( optional)
7. Ghee- 1 tsp  & more for frying
8. Chana Dal /Kadala parippu- 1 1/2 tbsp
9. Cashew nuts and raisins- 8 to 10 nos

Method

• Heat ghee in a pan and  fry chana dal ,cashew nuts and raisins separately  until it turns golden brown.Drain and keep aside.
• In a heavy bottomed pan ,add jaggery with  1/2 cup  water and cook over low flame until it begins to thicken .(or until you get one thread consistency)
• Now add grated coconut and mix well.Cook for few minutes over low flame until it is thick.
• Add aval and mix well until combined.Switch off the stove.
• Now sprinkle cardamom and ginger powder followed by fried chana dal and cashew nuts.
• Finally drizzle 1 tsp ghee ( if using) and mix everything thoroughly.

NOTE
You can also add a pinch of roasted cumin powder ,if desired.
Strain the melted jaggery ,to remove impurities,if any.

KADAI PANEER

Ingredients

1. Paneer -cubed-1 cup
2. Onion -chopped -1 no
3. Garlic -chopped-1/2 tsp
4. Ginger -chopped-1 tsp
5. Green chilies -chopped-1 or 2 nos (according to taste)
6. Tomato-finely chopped-2 nos
7. Turmeric powder-1/2 tsp
8. Coriander powder-2 tsp
9. Kashmiri chili powder- 1 tsp
10. Cumin powder-1/4 tsp
11. Garam masala -3/4 tsp
12. Capsicum ,diced-1/2 of a medium sized 
13. Water-1/2 cup
14. Kasuri methi (dried fenugreek leaves)-1 generous pinch
15. Salt to taste
16. Oil

Method

• Soak paneer cubes in hot water until required.
• Heat oil in a pan and add onion,garlic,ginger and green chilies.Saute until onion turns translucent.
• Add chopped tomato and cook until tomato turns mushy.
• Now add turmeric,coriander,kashmiri chili,cumin ,garam masala powder and salt to taste, cook until oil separates. (or until the masala leaves the sides of the pan, in case you are using less oil)
• Add diced capsicum and cook for  1 or 2 minutes.
• Pour water and mix well.Bring it to just under a boil and add the drained paneer cubes and mix gently.
• Cover and cook for  4 to 5  minutes on medium low flame or until gravy thickens.
• Add crushed kasuri methi,stir gently and switch off the stove.Cover and keep aside for few minutes,before serving.

Note: You can also shallow fry the paneer cubes if required.

AVOCADO EGG SALAD SANDWICH

Recipe source:Epicurean escapism
You can find the  original recipe here
Makes: 2 sandwiches

Ingredients

1. Ripe Avocado ( mashed)- 1 no
2. Hard boiled egg ( chopped)1 no
3. Lemon juice-1 tsp
4. Black pepper powder-to taste
5. Salt to taste
6. Salad green of your choice- 1/4 cup
7. Whole wheat bread-4 slices

Method

• In a mixing bowl, combine avocado, egg,lemon juice,pepper powder and salt.Mash well with a fork until combined.
• Add chopped salad greens and mix lightly.
• Take 2 slices of bread and spread 2 to 3 spoonfuls of the  avocado- egg mixture on it.
• Top with the other slice and cut into half.

NO BAKE BANOFEE PIE

Recipe Source : Edible garden 
You can find the original recipe here

Ingredients

1. Digestive biscuits/Marie biscuits powdered- 8 to 10 nos
2. Butter-melted-1 tbsp
3. Dulce De Leche-1/2 cup ( See Note)
4. Banana-sliced-1 no
5. Whipping cream-1/2 cup
6. Cocoa powder- for dusting

Method

• Mix melted butter with powdered biscuit until combined.Press the crumbs evenly over the bottom and sides of the pie dish.Keep  this in the fridge until firm ( you can also bake this for 8 to 10 minutes at 160 deg C,if desired)
• Spread dulce de leche evenly  over the biscuit layer.
• Arrange thinly sliced banana over this 
• Whip the cream until thick and spread this evenly over the banana layer.
• Sprinkle cocoa powder or grated chocolate over the cream layer.

Enjoy!!

Note: Check this link to see 5 different ways to make homemade Dulce De Leche.

CARROT AND CABBAGE THORAN

Ingredients

1. Carrot -chopped- 1 small
2. Cabbage -chopped-1/2 small
3. Onion -chopped-1/2 no
4. Green chilies -chopped- 2 nos( or to taste)
5. Curry leaves- few
6. Cumin powder-1/2 tsp
7. Turmeric powder-1/4 tsp
8. Mustard seeds-1/4 tsp
9. Grated coconut- 3 to 4 tbsp
10. Coconut oil
11. Salt to taste

Method

• Combine together carrot,cabbage,onion,green chilies,curry leaves,cumin powder,turmeric powder and salt to taste in a mixing bowl.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the prepared vegetables and mix well.Saute for 2 minutes.
• Cover and cook over medium low flame for few minutes or until it is almost done .
• Uncover and add grated coconut and mix well.Cook for 2 more minutes.
• Serve with rice.

MUSHROOM AND VEGETABLE KORMA

Recipe source: Amma

Ingredients

1. Mushroom -chopped- 250 gms
2. Carrot and beans -chopped-1/2 cup
3. Green peas-frozen-1/4 cup
4. Green chilies-chopped-  2 nos ( or to tatse)
5. Turmeric powder-1/4 tsp
6. Coriander powder- 1 1/2 tsp
7. Kashmiri chili powder-1/2  tsp
8. Garam masala-3/4 tsp
9. Thin Coconut milk-3/4 cup
10. Thick Coconut milk-1/2 cup
11. Curry leaves -1 sprig
12. Water-as required
13. Oil
14. Salt to taste

For masala paste

1. Onion-sliced- 2 medium nos
2. Tomato-sliced- 1  medium
3. Ginger -chopped-1/2 tsp
4. Garlic -chopped-1/2 tsp

 Method

• Heat oil in a pan ,add all the ingredients listed under "For masala paste".Saute until onion turns golden brown.Transfer this to a bowl,allow it to cool.Grind this to form a smooth paste.Keep aside
• In the same pan add mushroom,carrot,beans,green peas,green chilies,turmeric powder,coriander powder,Kashmiri chili powder and salt to taste.(sprinkle water if required)Cook until the vegetables are almost done.
• Now add the masala paste,thin coconut milk and garam masala powder.Mix well and cook on a medium low  flame for few minutes.Add more salt if required.
• Now add thick coconut milk and curry leaves.Cook for 1 or 2 minutes.Do not allow it to boil. Serve with appam ,idiapaam or chapathi.

PAZHAM PORI | ETHAKKA APPAM | RIPE PLANTAIN FRITTERS

Makes: 8 nos
Ingredients

1. Etahakka /Nendrapazham ( ripe plantains)- 2 nos
2. All purpose flour-1/2 cup
3. Rice flour-1 to 11/2 tbsp (optional)
4. Turmeric powder-1/4 tsp
5. Cumin seeds- 1 pinch (optional)
6. Salt-one pinch
7. Water -As required
8. Coconut oil- for deep frying

Method

• Peel plantains and cut it  vertically into two.Cut each slice again into two .Keep aside.
• Combine all purpose flour,rice flour,turmeric powder,cumin seeds,salt and water in a mixing bowl to form a thick batter.
• Heat oil in a frying pan.Dip the sliced banana in the batter and deep fry until golden brown.Drain onto a kitchen towel and serve with tea/coffee.

Note:You can also use rice flour instead of all purpose flour ,if you like it to be really crispy on the outside.

CARROT AND GREEN BEANS THORAN

Ingredients

1. Carrot- Chopped- 1 medium
2. Green beans- chopped-10 to 12 nos
3. Onion -chopped-1/2 nos
4. Green chili -chopped- 1 or 2 nos
5. Cumin powder-1/4 tsp
6. Turmeric powder-1/4 tsp
7. Curry leaves-few
8. Grated coconut- 2 to 21/2 tbsp
9. Oil
10. Salt to taste.

Method

• In a mixing bowl ,combine chopped carrot ,beans,onion ,green chilies ,cumin powder ,turmeric powder and salt to taste.
• Heat oil in a pan ,add mustard seeds and curry leaves , let it splutter.
• Now add the chopped vegetables and mix well.Cover and cook for few minutes.
• Uncover and add grated coconut and mix well.Cook for 2 more minutes.( if there is excess moisture ,cook for few more minutes or until it is dry)
• Serve with rice.

MUSHROOM THORAN

Ingredients

1. Mushroom Chopped- 250 gms
2. Mustard seeds-1/4 tsp
3. Curry leaves- few
4. Garlic chopped-1/2 tsp
5. Onion chopped-1/4 cup
6. Green chili -chopped-1 no( or to tatse)
7. Turmeric powder-1/4 tsp
8. Fennel powder-1/4 tsp
9. Pepper powder-1/4 tsp
10. Grated coconut-2 to 2 1/2 tbsp
11. Salt to taste

Method

• Heat oil in a pan and add mustard seeds.Let it splutter.
• Add curry leaves,garlic ,onion and green chili.Saute till onion turns translucent.
• Now add turmeric , fennel and pepper powder.Mix well and fry for  a few seconds.
• Add chopped mushroom and salt to taste ,mix well.Cover and cook over medium heat for few minutes.
• If there is excess water, uncover and cook until all the water is evaporated.
• Now add grated coconut and mix well until combined.Cook for another minute.

Serve with rice