Chocolate Pudding (Eggless)

Ingredients

1. Cocoa Powder - 1/2 cup
2.Milk - 1/2 litre (3 cups)
3.Vanilla Essence - 1/2 tsp
4.Salt - a pinch
5.Sugar - 1/2 cup (or as per your taste)
6.Corn Flour - 3 tbsp
7.Butter -1tbsp

Method  

1. Boil 2 1/2  cups milk  in a thick bottomed saucepan. In the mean while, whisk together corn flour, cocoa, sugar and salt and stir the mix into 1/2 cup milk at room temperature making sure to avoid dry lumps from forming. 

2.When the milk comes to a boil, reduce heat and stir in the cocoa milk. Let simmer stirring continuously until thick and creamy for about 10-12 mins. . Remove from heat and stir in the vanilla extract and butter until butter melts and blends in.

3.Pour into individual serving dishes or bowls of your fancy. L et it cool to room temperature. Refrigerate for at least 2 hours or store up to 2 days. Serve cold .

Butter Cookies

Ingredients

Maida/Flour - 1 1/2 cup
Cooking soda - 1/4 tsp
Powdered Sugar - 1/2 cup
Ghee - 1/2 cup
Milk-1/4 cup
Vanilla extract-1 drop

Method:

1.Preheat the Oven at 180C

2.Blend sugar , Ghee and milk nicely.

3.Sift the flour with the cooking soda. Add this to the sugar-ghee-milk mixture.

4.Finally add the vanilla extract and mix it nicely.

5.Make a dough and divide into small balls.

6.Shape it into small balls of the required size and flatten it between the two palms.

7.Keep the balls onto a cookie sheet and bake for 20 minutes at 180 C.

8.Allow to cool and store in airtight containers.

Courtesy:Divya's Cooking

Fish Pickle!

Ingredients:-

Tuna Fish diced – 2 kg
Thinly sliced Ginger – 3/4 cup
Thinly sliced Garlic – 1 cup
Green Chillies Slices – 10
Pearl onion(Shallots)-1 cup
Kashmiri Red Chilly Powder – 4 Tbs
Vinegar – 1 cup
Water-1 cup
Curry leaves - 4 stems
Fenugreek powder-1/2 tsp
Mustard Seeds – 2 tsp
Salt – to taste
Oil – as needed

Marination

Turmeric Powder – 1/2 tsp
Red Chilly powder -1 tbs
Pepper powder-1 tbs
Ginger-Garlic paste-1 tbs(optional)
Salt – 1 tsp

Method:-

Clean and cut fish into small cubes.Marinate it with turmeric powder,red chilly powder ,Pepper powder and salt . . Keep it in a refrigerator for half an hour or more.Then shallow fry the fish pieces.

Heat oil in another pan,pop mustard seeds,add curry leaves and fry for a while.Now add ginger,garlic ,pearl onion and green chillies into it.Saute it for 5 mts in medium heat.Now add red chilly powder and let its raw is gone..Then add the vinegar and water ..let it boil.Put the fried fish pieces into the gravy and turn off the stove.Finally add the fenugreek Powder...Fish Pickle is ready.

Keep it in an air tight Container.

kadamutta masala ( quail egg masala)

Paneer Butter Masala

Paneer/tofu - 2 cups of small cubes
Onion - 1 medium-sized one, chopped fine
Ginger-garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Tomato ketchup - 2 tbsp
Methi leaves - 1/2 cup
Milk - 1/2 cup
Cream - 1 cup
Oil - 2 tbsp
Butter or ghee-2 tbsp
Salt - to taste

How I Made It:

1. Heat 2tbsp of butter or ghee in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger garlic paste and fry for a minute.
4. Next, add the corriander powder, garam masala, chilly powder and some salt. Fry for few minutes.
5. To this, add the tomato ketchup and methi. Mix well and add the milk.
6. Lower fire and cook covered for 5 mins.
7. Open lid, add the fried paneer/tofu and the cream. Mix well and simmer for 3-4 mins.
8. Garnish with fresh coriander leaves .
Serve warm with Chappatis or pulav.

Tip : If paneer is fresh one no need to fry it...otherwise better fry it with little butter or ghee.

Rava ladoo...

Ingredients:
1 cup fine wheat sooji/rava
1 cup sugar
2-3 cloves
1 tea spn raisins
1/2 tea spn cardamom powder
1/2 cup water
1-2 tbl spn Ghee

Method:

Slightly crush cloves and keep aside.
Heat ghee and add cloves, raisins. The cloves and raisins slightly puff up in hot ghee. Add sooji and fry on medium heat mixing continuously till a nice aroma comes out of it. Take out the sooji in a plate. In the same pan, add water, sugar and heat. . Boil it for few minutes. Switch off the heat and add sooji and mix well. Add cardamom powder and mix well. At this stage, the mixture becomes too watery which is perfectly fine. It gets dry as time passes. Close the lid of the pan and let it sit for about 15-20mins. Once almost dried and can be handled, apply some ghee to hands and make ladoos.

You can use milk in place of water.

Mani Kozhukatta

Steam kozhukatta the usual way. Make sure you make small balls than the usual ones for kozhukatta.

Shallow fry the steamed kozhukatta in little coconut oil after spluttering mustard seeds with some curry leaves and dry chillies

Serve it hot with sugar or honey !!!