Mixed Fruit Jam

Ingredients:
Apple - 2
Papaya - 1
Grapes(seedless) - 2 cups
Banana - 2
(You can use any fruits - Not juicy fruits)
Sugar - 2 to 3 cups cups ( based on ur taste)
Corn Flour - 1 tsp (Optional)
Essence - 1tsp ( I added pineapple & banana essence)
Preparation:
Wash the fruits well, peel of the skin and cut into pieces. Blend well in a mixie. Grind grapes
separately and filter it to take the juice. Take a large cooking bowl or pan, mix the fruit pulp and
sugar together and allow it to cook.

When it starts boiling you can see the bubbles in the center, then all over the sides. When it starts
becoming thick, mix the corn flour in water - 1/2 tsp & add to this. Cook till you get a thick consistency. Finally add the essence.

When done, allow it to cool and transfer in a container.

Note: You can use preservative if u want

Kerala Parotta

Ingredients:
Maida - 3 cups
Salt - 1/2 tsp
Oil - 1/2 cup
Water - as required to make the dough

Preparation:
Combine maida, salt and knead with sufficient water to make smooth dough.Cover the dough with wet cloth for 3 to 4 hrs.Pat and knead the dough well for again so that the dough becomes elastic.

Make some 5 or 6 balls with the dough. In a flat surface apply oil & take each portion and flatten it by pressing with your hands, also apply oil when you flatten it. Make it as thin as possible. Now with both your hands make pleats starting from one end. Now holding the other end of the pleated dough roll it into spiral. Repeat the same for each balls.


Now roll each portion like how u roll chapathi. Grease aflat pan or a non stick flat pan. Place a parotta and fry on one side and turn over to cook the other side.


When parotta is done,place them in a flat surface & hold them between your hands & beat the hands together,do not beat them very hard as Parotta might break. This is done to get the layers separated.


You can serve with Egg/Chicken curry, Kuruma, Chicken fry

Caramel Cake

Ingredients:
All purpose flour - 2 ¾ cup
Butter - 1 1/2 sticks
Sugar - 1/4 cup
Eggs - 3
Vanilla extract - 2 tsp
Cinnamon powder - 3/4 tsp
Cloves - 1/2tsp
Nutmeg - 1/2 tsp
Baking powder - 2 1/2 tsp
Salt - a pinch

For caramel:
2 cups sugar
2 tbsp water
1 cup water

Preparing Caramel: Heat a heavy bottomed vessel and cook the sugar and a tbsp of water on
medium high heat. Sugar will melt and start to change its color. Don’t stir, you can swirl the vessel, once or twice. When the color has changed to a little darker or golden brown color, turn off heat and immediately, pour 1 cup of water very carefully into the caramel and stir to mix well. You will find that the liquid will splash when you pour the water into the hot caramel, so you have to careful with your hand and see that children are not around. Cool the caramel before adding to the cake batter.

Preparation:
In a large bowl beat sugar and butter till smooth Add eggs,milk and vanilla essense beat until fluffy.
Add cinnamon, cloves, nutmeg and Caramel & combine well. Seive all purpose flour, baking powder,salt. Blend all the ingredients to get a smooth batter.Pour the batter into a greased baking pan.

Preheat the oven and bake the cake 350 F.

Liver Fry

Ingredients:
Liver -1lb
Onion - 1 Large
Tomato - 1
Ginger - small piece
Curry leaves - Few
Mustard - tsp
Chilly powder - 1tsp
Ground Pepper - 1/4 tsp
Turmeric - 1/4 tsp
Corriander Powder - 2tsp
Salt to taste & Oil for frying

Preparation:
Cut the liver into small pieces, mix well with a pinch of chilly powder, turmeric and salt and keep aside.

Heat oil in a pan add mustard seeds, when it splutters add curry leaves, onion, ginger and satue for a while. Then add tomatoes and all masala powder and mix well. Then add the liver pieces and deep fry.

When done serve with Steamed rice, Chapathi.

Vegetable/Beef Puffs

Ingredients:
Puff pastry sheet - 1
Beef - 1 cup (Boiled & chopped)
Onion -1
Potato - 1 or 2
Carrot - 1 no
Peas - 2 tbs (Fresh peas)
Ginger-Garlic paste - 1tsp
Corriander powder -1 tsp
Chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Corriander leaves - few
Garam masala - a pinch (Optional)
Salt to taste
Oil for sauteing

Preparation:
Heat oil in a pan add onion, ginger-garlic paste and saute for few minutes until onion turns transparent. Then add chopped beef, carrot, mashed potato, peas &  all spices and cook until it becomes soft. Add corriander leaves mix it well. Remove from fire and let it cool.

Cut puff sheets into 5 pieces unfold the layers and stuff with the filling & seal the sides with
water or oil.

Preheat the oven to 350 degrees & place the puffs in a baking tray. Bake them until golden brown.

Serve hot with Sauce

Rasberry Rum Cake

Ingredinets:
All purpose flour/Maida 2 ¾ cup
Butter - 1 1/2 sticks
Sugar - 2 cups
Eggs - 3
Vanilla extract - 2 tsp
Baking powder - 2 1/2 tsp
Salt - a pinch
Chocolate Milk - 1/2 cup
Rum - 4 tbs
Butter scortch pudding - 1
Rasberry Jam - 4 tbs

Preparation:

In a large bowl beat sugar and butter till smooth  Add eggs,milk and vanilla essense beat until fluffy. Then add Rum and Butter Scortch pudding and mix well with cake mixer. Seive all purpose flour, baking powder,salt. Blend all the ingredients to get a smooth batter. Pour the batter into a greased baking pan. Finally spread Rasberry jam lightly over the batter.

Preheat the oven and bake the cake at 350 F.

Mutton Stew

Ingredients:
Mutton - 1/2 kg
Onion - 1 large
Ginger - small piece
Green Chilli - 6
Cardamom - 4
Cloves - 4
Cinnamon - 1 stick
Corriander powder - 2 tbs
Black pepper - few
Coconut milk thin - 1 1/2 cup
Coconut milk thick - 1/2 cup
Oil - 3 tsp
Salt as required

Preparation:
Heat oil in a pan on medium flame & saute cinnamon clove, black pepper & cardamom for 5 mins. Add onion, green chilly, ginger and fry until onion turns transparent. Add corriander powder and saute for few sec.

Then add cut mutton pieces and fry for few mins, and thick coconut milk, reduce the heat, stir well
and cook until the mutton becomes soft. Finally add thick coconut milk, simmer the flame and cook for a minute. When done remove from flame.

Serve with Appam, Pathiri, Chapathi