Rich Fruit Cake

Ingredients:

All purpose flour - 2 cups
Cocoa powder - 1/2 cup
Castor sugar - 1 cup
Caramel syrup - 1/2 cup
Butter - 1/2 cup
Baking powder - 1 tsp
Salt - 1 pinch
Garam Masala - 1 pinch
Ginger - 1/2 inch (very finely chopped)
Rum - 2 tsp
Egg - 1 no (Well beaten)

Vanilla essence - few drops
Orange peel - 2 tsp (chopped)
Walnuts - 2 tsp
Cashew- 2 tsp
Raisins - 2 tsp
Tutty fruity - 2 tsp

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Avial- A traditional Kerala dish.

Avial

Preparation time – 10 minutes

Serves : – 2 

Ingredients:

• 1 shredded coconut
• 100 grams pumpkin
• 100 grams beans
• 100 grams carrot
• 100 grams potato
• 100 grams peas
• 2 drumsticks
• 100 grams snake gourd
• Raw bananas sliced  1nos.
• 750ml sour curd
• 8 green chillies
• 3 teaspoons cumin seeds
• few curry leaves
• 4 teaspoons mustard
• 1 tablespoon oil and salt to taste.

Preparation Method:

1. Take a blender and put the coconut, cumin seeds, few curry leaves and the green chillies and make a paste. 
2. Add a little water while blending but the paste should not be watery. 
3. Cut all the vegetables into long pieces. 
4. Take a pressure cooker and put in all the vegetable.
5. Add 3 tablespoons of curd and salt to taste and cook for five minutes or two whistles. 
6. Now take a frying pan and pour the oil and bring to heat. 
7. Once the oil is well heated add the mustard and let it crackle and follow it with the curry leaves sauté them while they crackle or else the curry leaves will burn.
8. Now add the boiled vegetables and sauté for 30 seconds. 
9. Add the coconut paste and cook for 3 minutes. 
10. While stirring continuously add the curd and cook on a low flame for ten minutes. 
11. Garnish with coriander and serve.

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Choco Cornflakes Pudding

Choco Cornflakes Pudding

Ingredients:

1/2 cup - plain cornflakes

1.5 cups - whole milk

1 tbsp - sugar

2 - cardamom pods

Cashew nuts, a few

1 tsp - ghee (to fry)

2 pinches - cocoa powder



Method:

1. Roast the cornflakes in ghee and set it aside.

2. Leave it to cool for 5 minutes then grind it to a coarse powder.

3. Roast cashews and keep aside.

4. Add sugar to milk and bring to boil.

5. Add cornflakes powder, crushed cardamoms, cocoa powder and stir well till it becomes thick - of pudding consistency.

6. Add the cashews and mix well.

7. Refrigerate for 15-20 minutes and serve chilled!

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Roasted Almond Icecream

Roasted Almond Ice cream

Ingredients

1. 1 litre fullcream milk
2. 1 cup fresh cream
3. 1/2cup cold milk
4. 2 1/2 tsp. cornflour
5. 1 cup almonds, sliced thinly
6. 1 tsp. cardamom powder
7. 1 tsp. gelatin or 1/2 packet china grass chopped fine
8. 1 tbsp. pistachios, sliced thinly
9. 3/4 cup sugar

Preparation Method

• Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
• Mix cornflour in 1/2 cup cold milk, keep aside.
• Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
• Boil for a further 4-5 minutes, take off fire.
• Sprinkle gelatin over 3 tbsp. water in a small pan, warm and dissolve over low flame till transparent.
• Or soak china grass in 1 cup water till spongy, then dissolve over flame till transparent.
• When boiled milk cools a little, add gelatin solution and mix well.
• Cool to room temperature, freeze in covered tray, till set but not hard.
• Roast almond slivers in preheated oven on a baking sheet for 5 minutes or till light golden.
• Remove and cool, mix with pistachios.
• Break into pieces, beat with an egg beater till soft.
• Add cream, almonds, cardamom, saffron and mix well.
• The texture should be light and creamy.
• Reset in the freezer till frozen.

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