Steamed Fish in Coriander Paste

Ingredients:-

Fish Fillet - 3 nos (preferably Thilapia)
Lime Juice - 1 Lemon
Garlic - 2-3 Cloves
Ginger - 1 inch piece
Grated Coconut - 3 tbsp
Green Chilli - 4 nos
Coriander Leaves - 1 Cup
Curd - 2-3 tbsp
Salt - to taste

Method:-

- Grind all the ingredients other than Fish Fillets with no water to make a thick paste.
- Clean the fish and make few slits so that the masala goes in well.
- Marinate the fish with the ground ingredients and keep this aside for 30 mins.
- Take a frying pan and place the fish in it and heat this with a lid and cook for 8 - 10 mins until the water evaporates fully.
- Serve this with Roti or Rice...

(Note:- If you have Banana Leaf readily available, you can wrap the fish in banana leaf and cook this in a pressure cooker for about 15 mins.)

Tiramisu - Italian Dessert...

Ingredients:-

Mascarpone Cheese - 1 tin
Vanilla Essence-
Sugar
Rum
Instant Coffee
Italian Biscuit (Lady's Finger)
Cocoa Powder
Whipped Cream - 1 1/2 cup

Method:-

- Add Rum to the Coffee and mix well.
- Take a big bowl and add the Mascarpone Cheese into it.
- Add a teaspoon of Vanilla Essence and 1/2 cup of sugar and mix it well.
- Add some whipped cream to this mixture and mix it well.
- Add the rest of the cream and fold it in the mixture.
- Take the long tray which can accommodate the lady fingers to be a layer.
- Take the lady fingers and  dip in the coffee-rum mixture and make a layer in the tray.
- Spread half of the Mascarpone Cheese-Cream mixture on top of this and spread this evenly.
- Pour some Cocoa powder through a strainer to spread the powder evenly across the cream.
- Make another layer of ladyfingers dipped in coffee-rum mixture.
- Spread the remaining cream mixture evenly.
- Finish it with the Cocoa Powder spread evenly across.
- Refrigerate this for about 4-6 hours and leave it to set.
- Cut them and serve it.
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American Chopsuey...

Ingredients:-

 

Hakka Noodles - 1 Pkt
Boneless Chicken - 200 gm
Onion - 1 Big (Cut in Julian)
Carrot - 1 (Cut in Julian)

French Beans - 100 gm (Cut in Julienne)
Cabbage - 50 gm (Finely shredded)
Spring Onion - Few
Green Pepper - (Cut in Julienne)
Garlic - 3 cloves chopped
Ginger - 1 inch chopped
Egg - 1
Chicken Stock - 1 Cup
Corn Flour - 1 tbsp - For thickening
Soy Sauce - 1 tsp
Tomato Sauce - 2 tsp
Salt - For taste
Pepper powder
Sugar - a pinch

Method:-

- Heat oil in a frying pan. And prepare fried egg.
- In a deep frying pan, heat oil and fry the boiled noodles to bring it to a nest like shape.
- Take a frying pan for preparing the gravy.
- Pour some oil in the pan. Add chopped garlic and chopped ginger on to it. Saute it well.
- Add sliced onion on to this and saute until translucent.
- Add the Julienne cut boneless chicken to the mixture.
- Once the chicken turns crispy and cooked, add the vegetables and keep sauteing and leave the crispy texture of the vegetables.
- Add salt to taste, pepper powder and a pinch of sugar.
- Pour in generous amount of Tomato sauce and Soy sauce.
- Once the mixture is evenly stirred, add 1 Cup of Chicken Stock.
- Once the stock starts to boil, add the Corn starch mixed in water to the mixture.
- Once the gravy thickens, keep it aside.

Setting the plate:-

 - On a serving dish, place the fried noodles as the base.
- On top of this, pour in the gravy
- And over this place the fried egg.
- Serve Hot...
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Strawberry Spread...

Ingredients:-

Strawberry - 16 Oz (20 nos)
Sugar - 1/2 Cup
Lime Juice - 1 tbsp



Method:-

-  Grind the cleaned strawberries in a blender.
- Pour this into a saucepan.
- Add the sugar to this.
- Add the lime juice to this.
- Boil the mixture in medium to low flame until this reduces to a thick paste.
- Let the mixture cool down a bit and then transfer to a dry container.

Pressure Cooker Palada

Ingredients:-

Packet Ada (Cooked) - 1 Cup
Milk -  2 1/2  - 3 Cup
Condensed Milk - to taste
Sugar
Butter
Boiled Water -

Method :- 

- In a saucepan, boil some water.
- Turn off the flame and keep this aside.
- Add heaped cup of raw Ada on to the boiled water.
- Once cooked, drain the water and add cold water to the ada (This is to avoid ada from sticking to one another.)
- Drain the water and keep the cooked ada aside.

Cooking Step to turn the payasam pink in color.
- In a pressure cooker, add Milk, cooked Ada, Sugar and cook in low flame until the cooker is ready to blow the first whistle.(Should put on Weight)
- Open the cooker once cooled. And stir the mixture well.
- Repeat this process 3-4 times until the payasam turns pink and thick.

- Once its done, add the mixture of condensed milk and warm water to this.
- Finish this off with a spoon of butter.
- Pressure Cooker Palada is ready to be served HOT !!!

Green Apple Pickle...

Ingredients:-

Green Apple - 3 nos
Sliced Garlic - 3 tbsp
Kashmiri Chilli Powder - 5 tbsp
Turmeric Powder - a pinch
Fenugreek powder - 1/4 tsp
Asafoetida - 1/4 tsp
Mustard seeds -
Curry Leaves -
Vinegar - 1/2 cup
Coconut Oil

Method:-

- In a pan, pour some oil and fry Mustard Seed, and dried red chilli.
- Add sliced garlic to the pan. Add a pinch of turmeric powder.
- Once the garlic turns light brown in color, add chilli powder and saute well
- Add vinegar and salt to taste.
- Once the mixture thickens, add 1/2 cup of water
- Once the mixture starts to boil, add sliced green apple and stir well.
- Add Fenugreek Powder, Asafoetida Powder and Curry Leaves to this and stir well.
- Keep this in a dry container.

Besan Laddu...

Ingredients:-

Ghee - 100gm
Besan Powder - 250 gm
Cardamom Powder - 1/2 tsp
Powdered Sugar - 250 gm


Method:-

- In a pan, add the ghee and heat it to smoking point. Bring down the flame to low.
- Wait for 30 seconds and add the Besan Powder to this and cook until you get a good aroma.
- Switch off the fire when the raw smell of besan goes.
- Add powdered sugar with cardamom powder to the hot Besan mixture after a minute.
- Once slightly cool, make balls of this mixture.
- Besan Laddu is ready to serve.