sound cookery

Tandoori fish pomfret Ingredients 2 whole pomfret (approx 1 kg) 1 t red chilli powder ginger 1 small piece(20- 30 g) 5-8 garlic cloves 1 t ajwain 2-3 T lemon juice 200 g curds 1 t vinegar 1 t garam masala 1/2 t turmeric powder 2T fat salt to taste METHOD Scrape the scales and cut the pomfret on the belly side. Clean the inside,cut the fins and tail.wash well and dry .give 3-4 slits crosswise evenly spaced on both sides up to the bone (do not cut the bone) Make a paste of 10 g ginger,garlic,1/2 t ajwain(omum)1/2 t salt.1/2 t redchilli powder,and lemon. Apply this paste well out side and inside of the fish and leave for half an hour. Prepare a mixture of curds ,salt,vinegar,garam masala,turmeric powder, and left over ajwain powder,ginger and garlic paste.And lemon juice. Marinate prepared fish in this curd mixture for one hour ,spooning it well inside and inti out side. Put on to skewer (through mouth and right through tail) and cook in a tandoor or moderately hot oven till half done.

Tandoori Fish Ingredients. 500 g fish (select the fish with few bone) 1T lime juice 1 cup curd 1/2 t vinegar 1 t garam masala 2 -3 garlic cloves 1 t cumin seed powder 1/2 tsp chilli powder salt to taste a pinch of red colour METHOD clean and wash the fish sprinkle over with salt and lemon juice and keep aside. finely chopped garlic cloves beat curd and add all the masala powder(vinegar,garam masala,chopped garlic,chilli powder,red colour,and salt. sprinkle cumin seeds powder on fish pieces and marinate the curd mixture for 2-3 hours just before serving ,heat oven.Rub some butter or oil on baking dish and bake the fish pieces. for 20 to 25 minutes serve hot with onion rings

Fried fish Ingredients 200 g fish (2-3) lemon juice 1/2 t red chilli powder 1/4 t coriander powder 1/4 t turmeric powder 1/4 t jeera powder salt ti taste oil for frying METHOD Clean and wash the fish piece Rub salt and lime juice on fish and keep aside for half an hour Again wash the fish well and dry it in folds of clean cloth. Take small bowel add all the masala powder and salt.mix well Apply this paste to fish pieces and marinate for half an hour. Deep fry in a hot fat till golden brown in colour on all side Serve hot garnished with onion ring ,and mint or coriander leaves.

FISH FRY Ingredients 200 g or 2 -3 fish 4-6 red chiili whole 1 t coriander seeds 1/4 t turmeric powder 1/4 t jeera and saunfe 3-4 baby onion 1 garlic clove few pepper corns salt to taste oil for fry METHOD Clean and wash the fish pieces. Chop the baby onion. Roast the red chilli,jeera,coriander seeds and soak in little water . Grind the all the ingrediens(redchilli,coriander seeds,jeera,saunfe,turmeric,onion,garlic,pepper corns ) and salt to a fine paste. Apply the masala paste to fish pieces and marinate for half an hour Heat tawa add any oil spread in the tawa.fry for few minutes and turn another side cook for some time ,fry the fish both side golden brown in colour Serve hot with rice.

Vegetable Biryani Ingredients 1 cup rice 2 potatoes 100 g peas 100 g beans 100 g carrots 100g cauliflower 200 g onion(4-5 small size) 100 g tomatoes (3-4) 2T curd 1 t jeera 1 black cardamom 2-3 bay leaves 5-8 pepper corns 3 cloves 1 piece cinnamon stick 1 small piece ginger 5-8 garlic cloves 1/4 t turmeric powder 1 t red chilli powder 3-4 pinch of saffron 1T milk fat 5-6 T salt to taste METHOD Clean,wash and soak the rice.soak saffron in 1T milk. Grate onion,blanched and chopped tomatoes.shell peas,string and dice beans,peel and dice carrots,cut the cauliflower flower only..chop the potatoes small cubes. Roast the spices( jeera,black cardamom,1 bay leaves,pepper corns,cloves,cinnamon, along with ginger and garlic) Take 2T fat in heavy bottomed pan and fry onions till golden brown.add ground spice paste and fry a little more time. Add salt,redchilli powder,and turmeric powder, and blanched chopped tomatoes and beaten curd and fry for some time till the masala fryed well. Add the chopped

BIRYANI Ingredients 200 g Rice (1 cup) Water double the amount for rice by volume 250 g Boneless Mutton or Boneless chicken 4 onions 2-3 tomatoes 2-3 t curds 1 t Jeera(cumin seeds) 1 piece cinnamon 8 - 10 pepper corns 1/2 t khuskhas 3-4 Bay leaves 4 cloves 1Black cardamom 1 piece ginger 4-5 pinch of saffron 2 t milk 1/2 t turmeric powder 1 t red chilli powder 6 - 8 T fat 2 1/2 t salt or to taste METHOD Clean ,wash and soak the rice. Soak saffron in 1T milk. Grate 2 onion.cut 2 onion lenghwise or rings. Blanched and chopped tomatoes. Roast dry spices(jeera,cinnamon,pepper corns,khuskhas,cloves,black cardamom and 1 bay leaves) on a tawa and grind along with ginger and garlic. Take 4 T fat in a heavy bottomed pan and fry the grate onion till golden brown.add ground spice paste and bay leaves and fry a little more. Add salt,turmeric powder,red chilli powder,blanched and chopped tomatoes and beaten curd and fry for some more time. Add washed and cleaned mutton (or chicken) and fry till fat

BIRYANI ,although a rice dish.is from Northern India.and spread all over India.It finds in every festival and marriage party and entertaining guests at home.This biryani is very well known Indian dish.This richly flavored one-pot dish is ideal for entertaining .The spices are tied in a bag for convenience,although in a traditional biryani they would be left loose. BRIYANI is made with chicken,lamp,mutton,egg,fish and vegetable. BRIYANI is different from pulaos.BRIYANI is making riches add more spices and strong flavored.while Briyani is heavy. PULAOS is light to digest and consist flavoured rice and minimum and reduced quantity of spices ,mutton,chicken pieces and selected vegetable.PULAOS also making vegetables,mutton,and chicken. http://en.wikipedia.org/wiki/Biryani http://en.wikipedia.org/wiki/Biryani http://www.shantanughosh.com/2007/08/biryani-stories.html

Tandoori chicken Ingredients 500 g chicken drumstick 100 g curds 5-8 garlic cloves 20 g 1 small piece ginger 1 t lemon juice 1 t redchilli powder 1/4 t turmeric powder 1/2 t cumin seed powder 1 t garam masala powder 1/4 t ajwain powder(omum) 1 t salt 2-3 drop of red colour 2 t fat METHOD Make deep cuts over the chicken quarter. Make a paste of salt,turmeric powder,and chilli powder in 1 t water and apply over chicken. Grind ginger and garlic to a paste take a bowl put the ginger paste,and add cumin seed powder,ajwain powder,red colour,and curd .mix well now add the marinate the chicken in the curd mixture.keep for 3-4 hour . remove the chicken from the curd mixture and roast it in a tandoor or hot oven till half done take out for 5-10 minutes to remove extra moisture. BASTE with fat and finish cooking the chicken in tandoor or hot oven. sprinkle gram masala and serve hot garnish with onion rings and lemon. BASTE means to spoon or pour a liquid over foods, usually meat, during cooking

Aloo Gobhi curry Ingredients 300 g Gobhi(Cauliflower) 200 g aloo(potatoes 100 g peas 2 small onion 2-3 tomatoes 4-4 garlic cloves 1 small 1 '' inch piece of ginger 2-3 green chilli 1/4 t turmeric powder 1 t redchilli powder 1 t coriander powder 1/4 t jeera powder 1/4 t garam masala powder few fresh coriander leaves METHOD Cut cauliflower in to florets. peel and cut the potatoes in a large piece grate onion crush ginger,garlic and green chilli chop tomatoes finely heat ghee or oil in a pan and fry the onion till it golden brown add crushed garlic,ginger and green chilli fry for few minutes. then add the tomatoes.and cook till the tomatoes are soft now add redchilli powder,turmeric powder,coriander powder,cumin seeds powder,a garam masala powder and salt.stir well add the califlower ,peas and potatoes and saute for 3-4 minutes.mix well and add 1 cup of water ,cover and cook for medium heat till the vegetable cook tender and the gravy is thick .if necessary add water. serve g

Stuffed Bhindi Ingredients 500 g Bhindi (ladies finger) 1/4 t Amchur powder(mango powder) 1/4 t turmeric powder 3/4 t red chilli powder 3/4 t coriander powder a pinch of garam masala salt to taste 3-4 t oil METHOD Wash and dry bhindis with a cloth. cut both ends slit the bhindis lengthwise. take a bowl mix all the masala powder (turmeric powder,redchilli powder,dhania powder,amchur powder,garam masala and salt and few drop of oil .mix well and fill in to the bhindis. Heat oil in a karahi ,add all bhindis and cook slow heat,turning occasionally till done. serve hot .

RIDGE GOURD: LUFFA ACUTANGULA Tamil-peerkankai,Hindi- Torai,Tel-beera kayi,Other names Turia,Turrel,Heeraikai,Peerkankai,kali tori,and katukoshataki. Ridge gourd curry (Peerkankai kootu) Ingredients 500 g Ridge gourd (Torai) 150 g Moong dal 2-4 red chilli whole 1/2 t jeera 1/2 t mustard seeds 1/4 T urad dal 1 onion few curry leaves 1/4 t red chilli powder 1/4 t turmeric powder salt to taste 2 t fresh coconut a pinch of hing(asafoetia) 2 t oil METHOD Wash and peel the skin of Torai(PEERKANKAI) andChop in to very small cubes. Soak the Moogdal. Chop onion Heat oil in a pan ,add mustard seeds when they start crackling,add uradal,hing,jeera ,red chilli ,fry few minutes and add the chopped onion and few curry leaves and add the chopped torai and red chiilli powder. mix well cook for few minutes and add the soaked dal and add turmeric powder and salt . add some water, cook for 5-10 minutes till the dal cook. Check the consistency and adjust if necessary adding boiling water and let it simmer

ROSE KULFI INGREDIENTS 500 ml milk 1 tbsp arrowroot 20 - 30 g sugar 1/4 cup of double cream 3 cardamom pods few almonds few pistachios few drop of rose water 2-3 drop of rose essence METHOD Chopped the nuts Boil a quarter of the milk,stirring constantly until very thick. Set aside until completely cold. Mix a little of the remaining milk with arrowroot to make paste. set aside, Add the one of the cardamom pods to the remaining milk and boil.stirring constantly for 10-15 minutes .simmer the fire Remove the cardamom pods. Add the arrowroot paste and continue stirring till the milk thickens. Stir,and add the sugar in to the hot milk till it dissolves. Crushed the remaining cardamom and add the milk .stir them. Add chopped nuts .stir well .remove and leave the milk cool. stirring occasionally. Whisk the cream until stiff enough to hold its shape .Gently fold in to the cooled milk. Stir when it cooled add the rose water and rose essence. Pour in to kulfi mould . Set in freezer for 2- 3 hour

KULFI

KULFI Kulfi is called the Indian ice cream. INGREDIENTS 500 ml Milk 2 t cornflour 20 - 30 g sugar few almonds few pistachios a few drop Kewra essence METHOD Dissolve cornflour in 2 T of cold water. Boil the rest of the milk and continue cooking till it is reduced to about half its volume. add the cornflour paste with constant stirring and cook till mixture thickens. add sugar,cook for few minutes and remove from fire. add chopped nuts and kewra essence and pour in to kulfi mould . set in freezer. for 2-3 hours. when set ,unmould and serve. http://en.wikipedia.org/wiki/Kulfi

URAD DAL VADA Ingredients 2 cups black gram dal(urad dal) 3-4 green chilli 1 small piece ginger 10- 15 small baby onion 1/2 t pepper corns few curry leaves 3-4 t t sujii (rava) 2-3 t rice powder salt to taste a pinch of hing (asafoedite) oil for frying METHOD Soak the dal 10 -15 minutes.Drain the water and keep another 20 minutes. (soak on the dal for long time it take more oil and not puffed well.) Chopped the onion (very small piece),,green chilli,and ginger First put the ,green chilli,ginger and hing grind few minutes and add the soaked dal grind without water. for 5 minutes and add the pepper corns and salt grind for few minutes to a fine paste, at the end add the rava and rice powder .mix well in the hand . And add chopped onion and curry leaves mix well Heat oil in a kadai. Take a 1 cup of water in a small bowl.keep aside Tip your right hand in to the water and wet the hand and take a hand full of batter .Shape a round shape vada with a hole in the middle(make a hole ,take in th

BHINDI FRY Ladies finger- Abelmoschus esculentus ,Tamil-vendakkai,hindi-bhindi,tel-bendakaya, other name okra Ingredients 200 g Bindi 1-2 onion 1/4 t turmeric powder 1/2 t red chilli powder 1/2 t coriander powder 1/4 t amchur powder(mango powder) 1/4 t sambar powder 1/4 t roasted Fenugreek seeds 1/4 t mustard seeds 1-2 tamotoes OR 2 T tomato purees 2 -3 t oil salt to taste METHOD wash and dry the bhindi with a cloth cut both ends and slit the bindies lengthwise chop the onion very small pieces blanch tomato and reduce to puree and strain. roasted the Fenugreek in karahi and make a powder mix all the masala(,turmeric powder,redchilli powder,coriander powder,amchur powder,sambar powder ) together and fill in to the bhindies.keep side heat oil in a karahi,add mustard seed when they splitter add the chopped onion fry for few minutes add the bindies fry for few minutes and add salt and cook slow heat ,half done add tomato puree.and cook ,turning occasionally till done and sprinkle the f

POORIES Ingredients 1 cup wheat flour 1 t ghee or oil water enough to make a stiff dough 1/4 t salt 1/4 t suji (rava,semolina) fat or oil for frying METHOD Mix wheat flour ,suji with salt Rup the melted fat in the flour thoroughly Make a firm dough using enough water Leave the dough covered for 20 -25 minutes Knead the dough again for a few minutes Divide the dough in to small lime size balls Roll each ball into a thin round using oil Heat oil or fat in a karahi till moderately hot and fry each poori on both side by pressing little the side of the poori with the spoon till puffed ups and turn and golden brown. Serve with potato masala and curries.

POTATO MASALA potato masala Ingredients 200 g potato 2 onion or 10 -15 baby onion 1/4 t mustard seeds 1/4 t urad dal 1-2 t channa dal 2 whole green chilli 1/2 small piece ginger 1/4 t turmeric powder few curry leaves oil 1 t 1/2 t salt(to taste) METHOD Boil the potatoes (add a pinch of turmeric and salt) ,peel and chop boiled potatoes. chop the onion lengthwise chop the green chilli and ginger small piece. heat oil in a karahi,add the mustard seeds,when they splutter add the uraddal and channa dal then add the chop green chilli,ginger ,curry leaves and chopped onions. sprinkle little water. fry for a little while and add the potatoes and the turmeric powder and salt.mix well and cook covered for a few minutes on slow fire. serve with puri This masala potato is use for the filling for masala dosa . use for the filling in masala dosa

UPMA Upma Ingredients 1 cup suji (200 g)(rava,semolina) water double the volume of suji 1 small onion or 4-5 baby onion 1 whole green chilli 1whole red chilli 1/4 t mustard seeds 1/2 t urad dal 1/2 t channa dal 1/4 t sugar 1/4 t small piece ginger salt to taste (1/2 t) ghee or til oil few curry leaves a pinch of hing (asafoetide) few cashew nuts METHOD Heat a pan and roast the suji.(keep fire simmer,)Remove and keep aside. chop the green chiil ,onion,and ginger.broken the red chilli. Heat oil and add mustard seeds .when they crackle add the urad dal,channa dal,fry for few minutes and add greenchiili,salt and sugar fry,add hing,broken red chilli .now add the onion fry the onion little and add ginger and curry leaves.mix and stir. add the water and bring to boil.when the water boiling add the roasted sujii with constant stirring .simmer the fire close for 1-2 minutes and open and cook till the mass is dry. serve garnish with cashwnuts and curry leaves.

Espresso coffee Ingredients 1 t Instant coffee powder 1/2 cup milk 1 1/2 t sugar 1/2 cup water a pinch of Drinking chocolate METHOD Take a cup ,add a few drop of water to coffee powder and sugar and beat very vigorously till the coffee lightly and fluffy. Put in this mixture in a scalded cup Boil milk and water together and pour this over the coffee mixture and stir well. Serve hot sprinkle with chocolate powder.

Instant coffee Ingredients 1 1/2 t Instant coffee powder 1 1/2 cup water 1/4 cup hot milk to taste 3-4 t sugar to taste METHOD Scald 2 cups with boiling water add 3/4 t coffee powder to each cup boil 1 1/2 cup water and pour it over coffee powder in each cup and stir well. serve with hot milk and sugar.

FILTER COFFEE Coffee is prepared from the seeds of the coffee plants. Two varieties of seeds are used,the flat variety called coffee Arabia and the round variety called fibre.The fibre is more expensive and a delicate flavour.the Arabia gives a strong extraction . THE BLEND OF THE RATIOS OF 1:2 IS FOUND TO BE GOOD COMBINATION. Coffee is often roasters and ground at home .A small quantity should be roasted at a time so that the beans can puff out well.The temperature should be high initially and lowed when the seeds begin to crackle.If the temperature is high in the latter stages ,some of the volatile substance aroma of good coffee is lost. The roasted beans shout have puffed out well and should be capable of easily being crushed with the hand and the inside should be uniformly brown.Over roasting turns the coffee seeds black and the resulting coffee is very bitter and lacks a good flavour. The coffee powder should be store in clean and dry airtight containers preferably made of glass.

ARBI FRY -2 Ingredients 1/2 kg Arbi 2 Onion 1 small piece ginger 1/4 t red chiili powder 1/4 t coriander powder 1/4 t turmeric powder 1/4 t jeera powder 1/4 t amchur powder 1/4 t garam masala powder salt to taste oil for frying METHOD Wash and boil the arbi peel the skin and cut in to 1'' pieces chop the onion and ginger very small pieces heat a fat fry the onion and ginger for few minutes and add the arbi pieces and fry few minutes now add the all masala powder (redchiili powder,turmeric powder,jeera powder,coriander powder,amchur powder,garam masala and salt).mix well fry for few minutes the arbi till gets well coated and let cook covered on low fire for few minutes.

ARBI FRY ARBI FRY ARBI-Colocasia stem:colocasia antiquorum (In Hindi- arwi or arbi,Kannada-kesu dantu,Malayalam-chembin thandu,Tamil -seppan kilangu,or seppan thandu,Telugu- chame kada,other name -sarunada,alu-che-deth) Ingredients 1/2 KG Arbi 5-6 Red chilli whole 1/4 t coriander seeds 1/4 t turmeric powder 2 garlic cloves 1 t curd salt to taste 2 t rice powder or basan oil for frying METHOD Soak the red chilli,coriander seeds for 5-10 minutes boil the arbi in a presser cooker for 5 minutes (do not over boiled) or 2 whistle. open the lid and put on cold water.remove the skin. grind the red chilli,coriander seeds,garlic,turmeric powder,curd and salt to a paste cut the arbi length wise marinate the prepared arbi in the above chilli paste for 1 /2 hour or keep in a refrigerator. heat a oil in a karahi add the marinate arbi fry till it golden brown.sprinkled the rice powder the arbi get cripes TIP Steam the arbi in a steamer avoid the stickiness.easy to remove the skin.

SWEET LASSI Ingredients 1 cup curds 3-4 t sugar 1/2 cup water 4-5 ice cubes METHOD Blend curds with sugar and water in a blender till sugar is well blended now add remaining water and crushed ice cubes.blend well and pour in a tall glass.

Zeera pani Ingredients 1 small lemon size Tamarind 5 g ginger few mint leaves 1 -2 t jeera(cumin seeds) 1/8 t black salt 1-2 cup water 1 cinnamon 1 cloves salt to taste 1/2 t lemon juice 1-2 t sugar 5-6 ice cubes METHOD Soak the tamarind in 1 cup of water on overnight Take out the tamarind pulp with the finger Add 1/2 cup of water ,mix and pass through a fine strainer discard fibres Grind ginger,mint leaves,cinnamon,cloves to a fine paste Mix well with the strained tamarind juice and leave for at least 2 hours. Strain through muslin cloth,and add the lemon juice and ice cube for chilling.add sugar if zeera pani is too sour.serve long glass with lemon slice and mint leaves.

Summer drink Ingredients 1 cup Orange juice 2-3 t Lemon juice 2 t Honey 1 T Ginger juice 2-3 sprigs mint leaves 6-7 crushed ice cubes METHOD Crushed the mint leaves coarsely Put the cursed leaves in a bowl add the Orange juice,lemon juice,ginger juice,and honey.mix well. Pour in a tall glass add the ice cubes and garnish with a lemon slice and place a mint in the centre of the glass.

Lemonade Ingredients 2-3 T Lemon juice(1 large size Lemon) 1/2 cup soda 1 cup water of chilled water 3-4 t sugar a pinch of salt a sprig of mint leaves 5-7 crushed ice cubes METHOD Dissolve the sugar in a 1/2 cup of water . Add the lemon juice,salt,and 1 cup of chilled water in to the dissolve sugar water and mix well add soda serve in tall glasses over crushed ice garnish with mint leaves

Rice flakes vadaham Ingredients 1 kg rice flakes (Tamil-aval,Hindi-chewra,Bengal-chira,tel-arukulu,kan-avalakki) 100 g sabuthana (sago) 5-8 green chilli a pinch of asafoetide salt to taste few coriander leaves or curry leaves optional METHOD Wash and clean the rice flakes boil 1/2 litre water remove from fire soak the rice flakes for 10-20 minutes. grind the green chilli,salt asafoetide,coriander leaves to paste squeeze out the water from the the soaked rice flakes and add the chilli paste,mix well the mixer should in thic form make small balls of rice flakes and dry in the sun 3-4 day till it dry fry in the oil serve with tea or coffee Add the soaked rice flakes and chilli paste and ani seeds or cumin seeds put in the grinder grind thicken.press thorough the chakli press in to a little circles on a tray sun dry for few days till it dry

SUN DRYING VEGETABLES Ingredients vegetable such as ladies fingers(bindi),french beans,snake gourd,sundakai,bitter gourd,green chilli,capsicum,cluster beans (tamil-kothavarangai,hindi guar-ki-phalli,tel-goruchikkudu. water salt to taste a pinch of turmeric powder a pinch of red chilli powder METHOD Wash and clean the vegetable cut the vegetable length wise a or long piece each keep the water to boil the pan add salt turmeric powder,red chilli powder. gently place the vegetable in the boiling water boil for few minutes.the vegetable get tender drain the vegetable on to a stainless steel sieve. arrange the pieces in a tray ,cover with a thin muslin cloth and dry sun for several days,till completely dry. store in a air tight containers. Green chillis,capsicum and ladies finger and beans.cut this vegetable soak in salt and curd for over night .next day spread a polythene sheet in the sun dry for 3-4 days.till it dry

SUNDRY POTATO CHIPS Ingredients 2 kg potatoes 1 liter water 1 t salt 1/8 t potassium meta-bi-sulphate METHOD Wash the potatoes,peel the skin and cut in to circular pieces of about 2-3 mm thickness prepare solution of cold water containing salt and potassium metabisulphate Blanch the potatoes pieces by dipping in boiling water for 4-5 minutes. Immediately transfer the potato pieces from boiling water to cold water solution and allow to stand for 8-10 minutes Drain the potato pieces on a stainless steel sieve. Arrange the pieces in a tray or polythene sheet,cover with thin muslin cloth and dry in the sun for 2-3 days ,till completely dry store in a airtight containers. similarly you use other vegetable turnips,cauliflower,ladies fingers,Bitter gourd

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store

BREAD PAPAD Ingredients 10 slice of bread (DRIED) 1 t cumin seeds a pinch of asafoetide 1 red chilli powder salt to taste 1 t any oil METHOD Break the bread and soak them in to 5 cup of water for few hours blend in a mixer blender for 1 minute heat oil in a pan and fry the cumin seeds they splutter add the asafoetide ,and pour the blended bread mixer .stir well add 3 cup of water salt,red chilli powder ,stir well cook for few minutes .the mixture become thick .remove form the fire spread a polythene sheet in the sun, take a large spoonful of the mixer spread thin papad on the polythene sheet keep on sundry 2-3 days till it dry, store on airtight containers.

KULAMBU VADAHAM Ingredients 250 g urad dal 5-6 red chilli 2-3 pinch of asafoetide salt to taste ANY VEGETABLE(WHITE PUMPKIN,LADIES FINGER,OR GREEN CHILLI, OR ONION (A CUP FULL OF) METHOD Soak the urad dal 1 hour grind the dal,salt,red chilli,and asafoetide in a mixer blender. peel the vegetable pumpkin and grind it mix in to the dal paste.mix well .beat the mixture well with your hand spread a polythene sheet in to the sundry and form badies or small balls on it with your hand.let them dry for 3-4 days and then store in airtight polythene bag

SABUDANA VADAKAM Ingredients 1 kg sabudana salt to taste a pinch of asafoetide any food colour 1 1/2 Liter water METHOD Roast the sabudana and wash well soak in over night next day add the salt,asafoetide and food colour. pour enough water to cook it ,and boil well with salt and asafoetide till the sabudana is soft and the batter become fairly thick. pour spoonful of this on a clean cloth or polythene sheet .let dry well in the sun 2-3 days . store in a airtight polythene bags.

SABUDANA VADAKAM Ingredients 1 kg sabudana (sago,Tamil -javarisi,Telgu- saggu,) 6-8 Green chilli salt to taste (1cup -1/2 t salt) butter milk or curds 1 ts ghee METHOD Roast the sabudana in a slow fire .for few minutes. wash sabudana well and let it stand for few minutes. Grind 1/2 cup sabudana,green chill salt,ghee,and butter milk to a paste. bring to boil the water(1cup sabudana-2 cup water) add the sabudana cook for few minutes till the sabudana is soft and the better becomes fairly thick. add the paste chilli paste and little water mix well .stir frequently.the better become thick.remove from fire pour spoonful of this on greased thali or clean cloth or polythene sheet. let it sundry for two days if necessary. store in a air tight tin deep fry in oil and serve

POTATO VERMICELLI Ingredients 2 kg potatoes 1 tsp red chilli powder 1 tsp cumin seeds a pinch of asafoetide salt to taste METHOD Boil the potatoes Cool and peel the skin and mash potatoes well so that there are no solid pieces left. Add the cumin seeds,asafoetide,salt and red chilli powder.mix well Spread a polythene sheet in the sun Put a little potato dough in a vermicelli press(sevian or chakli press) and forse vermicelli in the sheet. Sun dry for 2-3 days till the potato dry . Store in a polythene bags Fry in a oil and serve with tea or coffee

SUN DRY FOOD FOR PRESERVATION The vegetable,rice food,are sun dried ,utilizing the heat of the sun ,to remove the moisture,by removing the free moisture from the vegetable,the microbial growth is checked and thus the dried vegetable can be kept for long time. Sun-dry food is one of the most ancient and healthy methods of preserving foods. Through home food preservation, you can enjoy your favorite sun-dried fruits without the added preservatives, colors and flavors of commercially processed foods. Sun-drying your food at home is quite a simple process. It just takes the right tools and a little patience. Follow these easy steps to begin sun-drying your favorite foods today.sun dry food it contain more calcium. The vegetables are blanched before sun drying to inactivates their enzymes,. use fresh mature vegetable of good quality. vegetable shout cut in convenient size for drying to hasten the process. while sun drying ,the food must be neatly covered to protect from dust and insect

GULKAND Ingredients 1 kg fresh bright red colour rose petals 1 1/4 KG sugar 2 tsp green cardamom seeds 3 tsp ani seeds 3-4 drops rose essence METHOD Wash and clean and dry the rose petals. Crush rose petals a little and mix all the ingredient,( sugar,cardamom aniseeds ,rose essence, aniseeds )together.mix well.(use wooden spoon.) Store it in an airtight glass jar and keep in the sun for 6-7 days. On every alternate days ,stir it with a clean wooden spoon When it done keep it in indoors.

DATES(KHAJUR)MURABBA Ingredients 500 gm dates 4 tsp green cardamom seeds(crushed) 3-4 tsp aniseeds 3 tsp desiccated coconut 2- 4 tsp honey METHOD Wash and dry dates. Heat honey in a pan add the dates,cardamom seeds,and coconut. Mix well and cook for 4-5 minutes. Remove from fire when cool add the aniseeds. Cool and fill jars and store.

GINGER MURABBA Ingredients 250 gram Ginger 1kg sugar a little castor sugar 1/2 liter water METHOD Make a thick sugar syrup . Select ginger without blemishes.scrape and cut in round slices and put it in sugar syrup .mix well In a flat dish ,sprinkle some Castor sugar and put ginger slices dipped in sugar syrup.mix well . Cool and fill in sterlized jars and store.

APPLE MURABBA Ingredients 1 kg Apple 1 1/2 kg sugar 2 drop of rose water 2 drop of yellow food colour 1 litre water METHOD peel and cut each apple into 4 pieces.remove seeds. boil water and sugar add apple pieces to it. cook them till they are tender and till sugar syrup is of 1-string consistency. cool and add food colour and rose water. fill in to sterilized jars,close the lid and store.

CARROT MURRABA Ingredients 1 kg carrots 1 1/4 kg sugar 3/ 4 litre water(750 ml) 3-4 g citric acid METHOD Select red carrots ,wash and peel them Cut in to big pieces Prick the carrots with a fork Blanch by boiling in water for 2-3 minutes and then dipping in cold water Add water and citric to sugar and boil to dissolve the sugar . Strain though a muslin cloth Add carrot pieces and cook on slow fire till the syrup is of one thread consistency . remove from fire and leave overnight. Heat it again on second day and cook till the syrup is again of one -thread consistency.remove from fire. Heat again on the third day till the syrup is thicker than one thread consistency.remove from fire. Cool and fill in sterilized jars and store.

ORANGE MURABBA Ingredients: 6-7 orange 1 kg sugar 2 drop of orange essence 1 drop of orange colour 3/4 litre water METHOD Cut the orange in to twos.scoop out the orange and remove the seeds and take the peels Clean and soak them in salt water for 4-5 days. Make a sugar syrup of 1- string consistency and add orange peel to it. Cook for 5-6 minutes .cool and add the orange essence and colour to it. Keep in a sterilized jars ,close the lid and store.

Murabbas Murabbas and candies is a way of preserving fruits and vegetables with high concentration of sugar.The principle underlying the preparation of these is to introduce the sugar syrup into the fruit gradually so as to get a concentration 0f 70 % in the final product,which in itself is enough to act as a preservative.The process of preparation of these generally requires three days,the fruit pieces cooked in the sugar syrup on 1 st day kept overnights ,so that by the process of osmosis the moisture content slowly comes out of the fruit and the sugar penetrates in it .with the result the syrup becomes much thinner ,and hence is cooked in the same way for two more days for complete penetration of sugar syrup.For candies after the cooking is complete ,the fruit is gives a crystalline appearance by coating with sugar crystals. Fruits and vegetable like apples,amla,carrots,raw mango,bamboo,khaju,orange,cherry,ginger,papaya,gulkand and ash gourd are made into murabbas .Ginger,cherries a

Ingredients 1kg Raw mangoes 1 1/2 kg sugar 1 liter water 1 tsp cardamom powder 2 drop of yellow or orange colour 3-4 mango essence Method Peel cut slice of mangoes and removed seeds Boil mango slice in a plain water when tender,remove from fire,and drain the water,throw away all the water In another pan put the sugar in a water and boil till the sugar syrup is of 1- string consistency. Add boiled mango pieces to it and cool and kept on over night After 3 days,remove mango piece from sugar syrup(use wooden spoon) Boil sugar syrup for 5-10 minutes ,then add mango piece again to it. Now add the food colour yellow or orange . Fill in to sterilized jars,close the lid and store.

Mango Sweet Panna Ingredients 4-6 large mangoes sugar depents on quality and quantity.If the pulp is 1 cup ,take 1/2 cup of jaggery or gur and 1/2 cups of sugar. 4-5 cardamoms 1-2 tsp saffron 2 tsp salt 1 litre boiled water METHOD Wash and dry the mango Roast or boil the mango till soft or steam in pressure cooker without water. allow to cool.and peel Dissolve sugar and jaggery in 1 cup boiled water ,and make a syrup and strain the mixture. Peel the cardamoms and powder them. Warm saffron theads pound and mix in a little water. Take a stainless steel vessel ,put one ladle of pulp and 1 ladle of sugar and jaggery syrup mix well then rup the though the sieve,continue this process ,sprinkle a boiled water in between.when the sugar and pulp finished .mix well.The threads and lumps which do not pass through the sieve shout be removed. Add the powder cardamoms and saffrons.stirring constantly. Add the rest of the boiled water and keep in clean bottle. while serving take 2-3 dessert spoons pe

Ingredients 1 cup mango pulp 1 cup sugar 1 cup water 1tsp citric acid 1/4 tsp potassium -meta-bi-sulphate (kMS) 6-7 drops mango essence 4-5 drops orange or red colour METHOD Wash and dry the mango Crush the mango pulp in mixer Sieve though musin cloth Boil sugar and water together.Than add citric acid. (take sugar,water and citric acid in a pan and give it a boil so that sugar is completely dissolved) stir continuously for 3-4 minutes. Remove from the fire and strain through a mushin cloth and cool it Add the mango pulp slowly and slowly and stir continuously to mix thoroughly.and add the essence and colour. Dissolve the chemical preservative(KMS) in a little water and mix in to the prepared squash. Pour in sterilized bottle ,leaving 1''space on top.close the cap and seal by dipping inverted in hot melted wax Store in a sterilized bottles and keep in a cool place. THE PROPORTION OF INGREDIENTS IN THE PREPARATION OF SQUASHES 1kg mango pulp or mango juice 1 1/2 kg sugar water 1kg

Mango Nutrition Information Mango's are very low in Saturated Fat, Cholesterol and Sodium.They're also a good source of Dietary Fiber and Vitamin B6,and a very good source of Vitamin A and Vitamin C. For those who are physically active, whether working out or constantly on the go, mango's are a great way to replenish that lost potassium.An average sized mango can contain up to 40% of your daily fiber requirement. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mango's contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment. Mango is supposed to prevent prickly heat and heat stoke

Raw Mango Panna Ingredients 1 big size raw Mango 4-5 t suger 1/2 t salt 1/4 t Black pepper power 1/4 t roaster jeera power 5-6 Ice cubes few Mint leaves 1 cup water METHOD Wash and dry the mango roast or boil the mango till soft peel the skin and take out the pulp in water add the suger,black pepper power,roasted jeera powder,salt ,blend till well mixed and stain pour over crushed ice. chill and serve in tall glass garnished with mint leaves.

TABLE SETTING STEPS Spread a neatly ironed table cloth on the table and place the mats as per the number of guests and chair that can fit around the table. Place mats touching the edge of the table. Cutlery and crockery are sparking clean and the table cloth,mats and napkins are neatly washed starched and ironed. Place the full plate in the centre of the mat 1'' away from the edge of the table. Place quarter plate on the left side of the full plate such that it is half on the mat and half off the mat 1'' away from the edge of the table. Place a knife on the right side of the full plate with cutting edge towards the plate and fork on the left side. Place table spoon and then soup spoon next to the knife on the right side. Place a neatly folded napkin on the quarter plate. Place the coffee spoon and dessert spoon above the full plate. Place a glass of water above the tip of knife. Keep katoris ,cups on the left side above the fork. Soup bowl on a soup plate is usually