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

Chilli Chicken

Ingredients:
Chicken (Boneless) - 1lb
Egg - 3
Onion - 3large
Green Chilli - 5
Soy sauce -2tbs
Chilli sauce -1 1/2 tsp
Tomato sauce - 2 tbs
Vinegar - 2 tbs
Corn flour - 2tbs
Salt to taste and oil for frying

Preparation:
Cut chicken into small pieces. Marinate the chicken with soy sauce, chilli sauce, tomato sauce, vinegar, cornflour (each 1tbs),egg & salt. Marinate for 1hr.

Cut onion into medium sized pieces, slit green chilli and keep aside.Heat some oil in a pan & fry the marinated chicken.Do not deep fry. Allow water to evaporate and when it starts turning golden brown,take it out. In the same pan saute onion until it changes its color, then add green chilli saute for 1 or 2 Min's. Add the fried chicken pieces mix nicely. Dissolve corn flour in water and add to this & stir nicely and cook for few min's. Finally add remaining 1tbs of soy sauce, chilli sauce, tomato sauce & vinegar. Stir well, after 3 to 4 min's remove from fire.

Serve with Chapatti, Parota, Steamed rice.

Tomato Halwa

Ingredients:
Tomato - 3 large
Sugar -3/4 cup
Corn flour - 2tbs
Ghee - 2tbs
Almond - few
Cardamom - 1/2 tsp

Preparation:
Grind tomatoes into fine puree & sieve to remove the pulp.Dissolve corn flour by adding little water. Mix this with tomato puree and boil it for few mins. Stir continuously.Then add sugar and mix well. When it starts thickening add almond and cardamom powder and mix well.

When done pour into a bowl and set aside to cool before you serve.

Papaya Curry

Ingredients:
Raw Papaya - 1 cup
Turdal - 1/2 cup
Coconut - 1/2 cup, grated
Onion - 1 medium size
Tomato - 1 small
Green Chilli - 1or 2
Garlic - 2 flakes
Turmeric powder - 1/2 tsp
Curry leaves - Few
Red chilli - 3
Oil to saute & seasoning
Salt to taste

Preparation:
Cut papaya, onion & tomato. Add 1 tsp oil in pressure cooker and saute onion, tomato, garlic and green chilli for few seconds. Then add the cut papaya, turdal, turmeric powder, salt and pressure cook it on medium flame until 3 whistle. Meanwhile grind the coconut into a fine paste. When its cooked mix the coconut paste and allow it to boil for 5 mins on low flame.

In another pan heat some oil & add mustard seeds, when it splutters add red chilli and curry leaves. Transfer the papaya curry into this and stir nicely.

Serve hot with steamed rice.

Chicken Thoran

Ingredients:
Chicken - 1lb
Onion - 1 large, chopped
Coconut - 1/2 cup, grated
Ginger - Small piece
Garlic - 5 flakes
Green Chilli - 4 or 5
Curry leaves - Few
Corriander powder - 1tbs
Red Chilli powder - 1tsp
Turmeric powder -1/4 tsp
Garam Masala - 1tsp
Salt to taste and Oil for frying

Preparation:
Cut chicken into small piece and keep aside. Finely chop onion, ginger, garlic &  green chilli and mix with the cut chicken pieces.

Heat oil in a pan and add mustard seed, when it splutters add curry leaves and sauté for few sec. Now add the mixed chicken pieces along with that add masala (coriander,red chilli,turmeric and gram masala and allow it to cook, until water evaporates and chicken becomes dry.

Finally add grated coconut and cook on low flame for 5 mins with occasional stiring.

Serve with Steamed rice, Parotta

Kadala \Channa Curry

Ingredients:
Kadala\Black Channa - 1cup
Coconut - 1/2 cup, grated
Onion - 1 large, chopped or sliced
Tomato - 1 small, sliced
Coriander powder - 1tbs
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli - 4
Curry leaves - Few
Mustard seeds - 1 tsp
Salt to taste and oil as required

Preparation:

Soak channa previous night in water and pressure cook until it becomes soft.  Heat oil in a pan and fry grated coconut till it changes its color to golden brown, keep aside until it becomes cool and
grind to fine paste adding little water. In the same pan add some more oil & add mustard seeds,when it splutters add curry leaves,red chilli & saute for few secs. Then add chopped onion & saute till it turns light brown, then add tomato and saute it.  Add kadala & masala (coriander, red chilli & turmeric powder) with little water and allow it to boil for few mins. Then finally add ground coconut paste,stir well and simmer it.

When done remove and serve with Puttu, Appam or Chapathi.

Pumpkin Halwa

Ingredients:
Pumpkin - 1 cup grated or pressure cooked
Sugar - 3/4 cup
Milk - 1cup
Ghee - 4 or 5 spoons
Almond - 10 chopped
Cardamom - 1/2 tsp (optional)

Preparation:

Peel of the pumpkin skin and pressure on low flame, until 1 whistle.Take a heavy bottom vessel,pour milk into it and add the mashed pumpkin and bring it to boil until it becomes thick. Add sugar and stir continously, Finally add ghee and cook until the ghee gets seperated. Add the choped almonds and mix it well.  Allow it to cool and serve.