Mango Kheer

Ingredients:

Milk	2 cups
Mango pulp	1 cup
Sweet condensed milk/ Milkmaid	4 Tbsp
Cashew nut & Raisin	1 Tbsp
Almonds chopped	few
Cardamom powder	¼ tsp
Ghee	1 Tbsp

 

 

 

Directions:

1. Boil milk and keep in simmer until it reduces to 1 ½ cups stir often.
2. Add condensed milk and cardamom powder mix well.
3. Allow it to cool for 10 minutes and add mango pulp mix well.
4. Heat ghee in a pan and roast cashew nut and raisin. Add this to mango kheer and refrigerate for 2 hours. Garnish with almond and serve cold.

 

 

 

 

 

 

 

 

 

 Sharing to:  Shama's Easy2cook, jagruti's

 

 

 

 

Apple Halwa

I tried this recipe longtime back, But missed my picture somewhere yesterday only I found this. Longtime back went to apple farm and bought lot of apple so tried something new after apple kesari, its apple halwa. It is a combination of sweet and sours its different taste.

Ingredients:

 

Apple	4-5 no
Sugar	1 cup
Cashew nut	1 Tbsp
Raisins	1 Tbsp
Cardamom powder	¼ tsp
Ghee	3 Tbsp

 

 

 

Directions:

1. Peel and chop the apples into cubes. Blend them into course paste.
2. In a kadai cook the course apple until water evaporate. Now measure the apple paste.
3. Add equal ratio of sugar to apple paste and 2 Tbsp of ghee and cook for few more minutes.
4. Heat remaining ghee and roast cashew and raisin. Add this mixture to apple paste with cardamom power.
5. Cook until it starts to leave the pan.

 

 

Note: I added a pinch of red food color

 

Corn Burger

I usually buy bean patties from store. When I am thinking to make that in home there came a new idea for corn so tried this for first time and came out good.

 

Ingredients:

For Patties
Corn Kernels	11 oz tin or 30gms
Onion (big)	½
Green Bell Pepper	½
Egg	1
Bread Crumbs	¾ cup
Jalapeno/ Green Chili	1
Chili Powder	1 Tbsp
Cumin Powder	1 tsp
Coriander Powder	1 tsp
Garlic pods	3-4
Salt
For Burger
Onion
Tomato
Lettuces
Sandwich bread
Mayo

 

 

Direction:

1. In a food processor chop onion, bell pepper and jalapeno together. Transfer that to a bowl. Next chop corn add this to onion.
2. In a small bowl add chili powder, cumin powder, coriander powder and egg beat them well.
3. Add this egg mixture to corn and onion mixture. To this add bread crumbs and salt. Mix well until it binds together.
4. Now divide into 6 equal parts and make patties out of that.
5. Preheat the oven to 375 ° F. Grease a baking sheet and place the patties and bake 20 minutes on both the sides or until crispy and brown.
6. Patties are ready. I used onion, tomato and lettuce to make burger.

Note: If your mixture is too watery add some more bread crumbs.

Sending this to: http://rascookbook.blogspot.com, www.lemonkurry.blogspot.com

Chicken Pepper Gravy

It’s tasty gravy and in kandam we use to call this as Koli uippu Neeru uippu means salt and Neeru means water. It’s good to eat when we have cold. It’s one of my favorite in chicken.

 

Ingredients:

Chicken(with bone)	200gms
Onion chopped	1 cup
Garlic pods	3-4
Coriander seeds	1 tsp
Cumin seeds	1 Tbsp
Pepper	2 tsp
Coriander chopped	few
Curry leaves	few
Dry red chili	1
Mustard seeds	1 tsp
Turmeric powder	½ tsp
Salt
Oil

 

 

Direction:

1. Dry roast red chili, cumin seeds, coriander seeds and pepper for 2 minutes or until light color change. Make this as course powder and keep aside.
2. Heat oil in a kadai splutter mustard seeds and add onion, curry leaves and few chopped coriander.
3. Once the onion turns pink add chicken and allow it to cook for 5-6 minutes.
4. When chicken is cooked half add course powder, crushed garlic, turmeric powder and salt and enough water and cook until chicken is cooked soft.

 

 

 

Note: I made this bit thick gravy but it should be watery like rasam. You can make consistency you like.

Brown Butter Spice Cookie

Ingredients:

Unsalted butter	½ cup
Brown sugar	1 cup
Egg	1
All Purpose flour	1 ¼ cup
Cinnamon powder	1 ½ tsp
Baking soda	½ tsp
Dry ginger powder	¼ tsp
Nutmeg powder	¼ tsp
Salt	¼ tsp
Chocolate chip	½ cup

 

 

Directions:

1. In a heavy bottom pan heat butter on medium heat for 5-7 minutes, until golden brown(this is nothing but converting butter to ghee) allow it to cool.
2. Using an electric mixer beat brown sugar and brown butter until blend, add egg and beat for 2 minutes.
3. In a bowl add flour, cinnamon, salt, ginger, nutmeg and baking soda and mix well.
4. Now add the flour mixture to butter and sugar mixture and mix well finally add chocolate chips and stir until it mix well.
5. Cover and refrigerate for at least 30 minutes.
6. Preheat the oven to 350 F, Drop by rounded tablespoon full 2 inches apart on a greased baking sheet.
7. Bake 10 -12 minutes or bottom turn light brown. Remove to wire rack to cool. It stays good for 1week in air tight container.

 

 

 

 

 

 

Sending this to: www.cooklikepriya.blogspot.com

 

 

 

Quick Tomato Juice Rasam

Most of the time I use to have Tomato juice in my refrigerator, we use to take rasam everyday for lunch, some days I use to have sambar, poriyal but no rasam those days I use to prepare this and its so simple and quick.

Ingredients:

Tomato Juice	1 cup
Onion chopped	¼ cup
Garlic crushed	2 pods
Rasam powder	2 tsp
Chili powder	½ tsp
Turmeric powder	¼ tsp
Pepper powder	½ tsp
Asafetida	a pinch
Coriander	few
Water	¾ cup
Oil	1 Tbsp
Ghee (optional)	1 tsp
Mustard seeds	1 tsp
Salt

 

 

Directions:

1. Heat oil in pan and splutter mustard seeds, then add onion and sauté for 2 minutes.
2. Add crushed garlic, chili powder, rasam powder, and turmeric powder and asafetida sauté for few seconds.
3. Now add tomato juice, water and salt. Once it starts to boil add pepper powder, ghee, coriander and turn off the stove.
4. Serve with hot rice and appalm.

 

 

 

 

 

Note: If you don’t have tomato juice no problem. Put 2 tomatoes in boiling water cook for 2-3 minutes then remove the skin and blend to fine pure you can add this instead of tomato juice.

 

 

Sending this to: www.cookbookjaleela.blogspot.com