Kulfi

Milk - 4 cup

Khoya or Milk Powder - 4 tbsp., grated

Sugar - 3 tbsp.

Corn Flour - 2 tsp, blend to paste

Cardamom Powder - 1 tsp

Almond - 15, powdered

Pistachios - 15, powdered

Kesar / Rose essence - 1 tsp

Saffron - 1 tsp

Bring Milk to boil in a large pot. Keep on stirring and cooking the Milk until it begins to thicken. Stir in Cardamom powder.

Add Sugar and Corn Flour paste. Keep on stirring and cooking so that no lumps are formed.

When the mixture has thickened stir in Khoya, Almonds and Pistachios. When the ingredient are mixed through turn off heat and add the Kesar essence and Saffron.

Allow the mixture to cool down and pour into Kulfi moulds. Place the Kulfi moulds into the freezer and freeze for until the Kulfi is set. Remove the Kulfi from moulds when you are ready to serve.

Inji Kuzhambu

Oil - 1 tsp

Ginger – 2 tbsp., chopped

Coconut – 2 tbsp., grated

Shallot - 20

Garlic - 1o cloves

Turmeric – 1/2 teaspoon

Chilli powder - 1/2 tsp

Pepper - 1 tbsp.

Cumin seeds - 1 tsp

Sambar Powder – 1 tbsp.

Gingelly Oil – 3 tbsp.

Mustard – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Red Chilli – 2

Curry Leaves

Tomato - 1, diced

Tamarind juice – 1/2 cup

Jaggery – a small piece

Salt

Heat Oil in a skillet and sauté Ginger, Coconut gratings, Shallot and Garlic until they turn golden.

Add Turmeric, Chilli powder, Pepper, Cumin seeds, Sambar powder, mix well, and saute until the raw smell goes away.

Allow this mixture to cool down completely and transfer to a blender along with required Water and grind to a smooth paste.

Heat Gingelly Oil in a medium pan and temper Mustard, Fenugreek seeds, Red chilli and Curry leaves.

Add the ground Coconut paste along with Tomatoes, Tamarind juice, Jaggery and required Salt; cook closed for 20 min or until the gravy begins to thicken.

Serve hot with Rice and Appalam.

Chicken Curry

Oil - 3 tbsp.

Cinnamon - 1

Clove - 4

Cardamom - 4

Peppercorn - 1 tsp

Onion - 1, chopped

Green Chilli - 4, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Fennel Powder - 1 tsp

Chicken - 2 lb.

Coconut Milk - 1 cup

Salt

Cilantro

Heat Oil in a pot. Temper Whole Garam Masala.

Sauté Onion and Green Chilli until translucent.

Add Ginger Garlic Paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander and Fennel Powder; sauté for few minutes or until the raw smell of the masala goes away.

Now add the Chicken along with Coconut Milk, 1 cup Water and required Salt. Cook closed for 20 minutes.

Remove from heat and garnish with Cilantro.