Saturday, September 1, 2007

CHRISTMAS SPECIAL RECIPES





The Story Of Christmas And Christ Child



When Rome was a great Empire ruled by Caesar Augustus and Israel was governed by King Herod, in the village of Nazareth lived Joseph and Mary. Joseph was a carpenter and Mary was a young virgin who would become his wife. Mary told Joseph of a dream in which she was visited by an angel who told her she had been chosen to bear the Son of God and his name was to be Jesus.


One day the emperor sent notice that all persons were to register for a new tax. They were instructed to return to the towns of their birth. Joseph and Mary left Nazareth for Bethlehem. Mary who was with child, and close to the birth, rode on a donkey while Joseph walked beside her. They traveled for many days and only rested at night.


When they reached Bethlehem it was night. They looked for a place to rest but there were no empty rooms when they reached the inn. As they were being turned away Joseph mentioned his wife was with child and close to birth. The inn keeper took pity on them and told them of some caves in the nearby hills that shepherds would stay with their cows and sheep.


So Joseph and Mary went up into the hills and found the caves. In one cave was a stable room. Joseph cleaned it and made beds of fresh hay. He found a feeding trough which he cleaned and filled with hay to use as a crib. The next night Mary gave birth to a son and they named him Jesus, as the angel had said.


When the child was born a great star appeared over Bethlehem that could be seen for miles around. In the fields nearby shepards were tending their flocks. An angel appeared to them surrounded by bright light. The shepherds were frightened and tried to run.


"Fear Not," said the angel, "For I bring you tidings of great joy. For unto you is born this day in Bethlehem - a Saviour who is Christ the Lord."


"And this shall be a sign unto you. You shall find the babe wrapped in swaddling clothes and lying in a manger."


Suddenly the sky was filled with angels, praising God and saying, "Glory to God in the Highest, and on Earth peace, good will toward men."


After the angels departed the shepards set out for Bethlehem. When they reached the cave they found the stable and inside was the child wrapped in swaddling clothes.


As the star shined over Bethlehem, in the east three kings would see it. They knew it was a sign and they set off to follow the star. There was Caspar - the young King of Tarsus, Melchior - a long bearded old man and leader of Arabia, and Balthazar - the king from Ethiopia. They traveled on camels for many days over the mountains, and through the deserts, and plains. Always following the bright star.


When they finally arrived in Bethlehem they found the child in the manger. The 3 kings bowed to their knees and offered gifts of gold, frankincense, and myrrh. They would stay the night in the cave and the next day returned to their lands to spread the news




RECIPES FOR CHRISTMAS




What is a celebration without a gala feast. Christmas cakes and cookies are the hot favorites of all the children around the world. Here, we have brought some top-notch, easy to make special Christmas receipes for you to savor the mouthwatering delicacies prepared at home just like those days in the past when we yearned to go to our grannies' lace just to grab a bite of their delightful cakes, snacks and cookies.So get ready to prepare these delightful recipes but remember you will be taking the risk of having kids and adults alike at your house Christmas after Chritmas to enjoy those special recipes.


Fried Rice

Chicken Fry

Chicken Masala

Duck Roast

Fried Ladies Finger

Cakes

Fish Molee

Appam

Mutton Chops

Dessert

Fried Pearlspot

Soups

Stew

Lobster Fry

Meat ball curry

Pork Vindaloo

Cutlets

Prawn fry

Salads

Wines

Mustard Sauce




Fried Rice

Ingredients:



1.


Boiled basmati rice
-
5 cups
2.
Thinly sliced carrot, cabbage, capsicum, Beans, Coriande leaves, Celery, Green peas
-
1 cup
3.
Egg
-
3 no's
4.
Salt
-
to taste
5.
Pepper powder
-
1 tsp
6.
Cooked & sliced meat
-
1 cup
7.
Cooked prawn
-
1/2 cup
8.
Soya sauce
-
1 tsp
9.
Chilly sauce
-
1 tsp
10.
Oil
-
2 tbs
11.
Coriander leaves
-
to garnish



Method of Preparation :



Steam carrot, cabbage, beans and green peas.
Heat oil in a pan. Sauté the egg well by adding salt and pepper powder. Add boiled rice, vegetables, meat, prawns and salt to taste. Sauté well by adding chilli sauce and soya sauce. Remove from fire. Garnish with coriander leaves and serve hot.




Chicken Fry



Ingredients:

Chicken
-
1 whole; sliced into 8 pieces (skinless)
Red Chilly Powder
-
1 tbs
Black Pepper powder
-
1/4 tbs
Kashmiri Red Chili Powder/ Paprika powder
-
1 tsp
Turmeric
-
1/4 tsp
Salt
-
to taste
Garlic (3/4 flakes)
-
1 tsp crushed
Oil
-
Enough for deep frying
Method: Slice the chicken into 8 pieces and slit them on both sides of each piece. Mix all the ingredients together in a bowl. Marinate the chicken pieces for 15 to 30 minutes.
In a large frying pan, heat up enough oil to fry the chicken pieces. Once the oil is hot, turn down the flame to medium high and add the chicken pieces. Fry till fully cooked and browned on all sides. Drain and let it cool slightly.
Serve with French fries and a salad. Makes a great quick easy meal.




Chicken Masala



Ingredients :



1.
Chicken sliced into medium pieces
- 1 kg
2.
Sliced Big Onions
- 1 cup
Split Green Chillies
- 4 no's
Sliced Tomatoes
- 3 no's
3.
Oil
- 1/2 cup
4.
Turmeric powder
- 1/2 tsp
Cinnamon
- 1"piece
Clove
- 4 no's

Pepper
- 1/2tsp
Garlic
- 1 pod

Aniseeds
- 1/2tsp
Ginger
- 2" pieces
5.
Salt
- to taste
Dry chillies
- 10 no's
6.
Curry leaves
- 2 sprigs



Method of Preparation :



Grind all the 4th ingredients together.
Heat oil in a pan. Saute onions, tomatoes and green chillies separately and keep aside. Saute the ground masala in the remaining oil. When it is done, add chicken pieces and salt. Add sufficient water to cook the chicken and close the pan. When it is done, add the sautéed onions, tomatoes, green chillies and curry leaves. Remove from fire.




Duck Roast



Ingredients :



1.
Duck
- 1 kg
2.
Cinnamon
- 3, 1' inch pieces
3.
Clove
- 4 no's
4.
Pepper
- 1 tsp
5.
Turmeric powder
- a pinch
6.
Water
- 2 glass
7.
Ghee
- 2 tbs
Oil
- 2 tbs
8.
Tomatoes
- 2 no
Potatoes
- 1 or 2
Ladies Finger
- a few



Method of Preparation :



Grind clove, cinnamon, pepper, turmeric powder and salt. Clean the duck. Marinate the duck both inside and outside with the ground masala for 1/2 an hour. Fry the duck in a pan in ghee and oil. Turn over the duck and fry till light brown. Boil water and pour it over the duck. Close the pan with a lid and cook till done. There should be enough gravy.
Fry the ladies finger and sliced potatoes in oil adding salt and a little gravy from the duck curry. Slice tomatoes breadth wise. Decorate the duck roast with the fried ladies finger, potatoes and tomatoes.




Fried Ladies Finger
Ingredients:
Fresh Ladies Finger
-
400 gms
Salt
-
to taste
Garlic paste
-
1 tsp
Oil
-
1/4 cup
Garam Masala
-
11/2 tbs
Thinly sliced onions
-
1 cup
Lemon juice
-
1 tbs



Method of Preparation :



Wash ladies finger and dry. Cut off stem and split it lengthwise (from stem) without separating.
Make a paste with masala, salt, lemon juice and garlic. Rub this masala paste in and over ladies finger. Set aside for sometime.
Heat oil in a frying pan over medium heat. Fry onions stirring until soft and golden brown. Squeeze out excess oil and keep aside. Fry ladies finger in the same oil, turning occasionally for about 3 to 5 minutes or until they are tender and turn lightly brown. Transfer it to a paper towel to drain and serve by garnishing with onions.




Cakes
Fruit Cake Chocolate Cake Spunch Cake Raisins Cherry Cake


Fruit Cake


Ingredients :
1.
Ghee
- 1/2kg
8.
Ground nutmeg, cinnamon & clove
- 1tsp each
Butter or dalda
- 1/2kg
9.
Cumin
- little
2.
Powdered Sugar
- 1kg
10.
Grapes with seeds
- 200gm
Sugar for browning
- 1/2kg
Grapes without seeds
- 200gm
3.
Refined flour
- 1kg
Cherries
- 175gm
4.
Baking powder
- 4tsp
Cashew nuts
- 175gm
5.
Egg
- 1kg
Lion dates
- 250gm
6.
Vanilla essence
- 4tsp
Skin of 11/2 orange
7.
Salt
- 1/2tsp
Brandy
- 4ounce


Method of Preparation :


Slice all the 10th ingredients, except cashew nuts, into small pieces. Soak and keep the slices in brandy one week before preparing the cake.Powder 1/2kg sugar. Dissolve (Burn) it on a low flame and keep it aside. Allow it to cool.
Sieve the flour and baking powder together. Add the ground masalas, the fruits soaked in brandy and the chopped cashew nuts in it. Mix together all the ingredients. Rub ghee and butter together. Mix it with the powdered sugar. Beat the egg yolk and egg white separately. Add the egg yolk little by little into the sugar-ghee mixture and mix well. Add the burned sugar. Add essence to the beaten egg white. Mix it with the sugar-ghee mixture.
In a greased and floured vessel pour the sugar-ghee mixture first and then the fruit mixture evenly. Repeat alternately. Spread cumin over the cake batter and bake it.

Chocolate Cake



Ingredients :
Sugar - 1/2cup
Cocoa powder - 1/2cup
Water - 1/2cup
Egg - 3nos
Soda powder - 1tsp
Baking powder - 1/2tsp
Refined flour - 2cup
Powdered sugar -11/2cup
Butter - 3/4cup
Curd - 3/4cup
Vanilla essence - 1tsp
Ingredients for Icing:
Icing sugar - 1cup
Cocoa powder - 1/4cup
Salt - pinch
Water - 1cup
Sugar - 1/4cup
Butter - 1/2cup
Vanilla essence - 1/2tsp
Refined groundnut oil - 1dsp



Method of Preparation :


Mix sugar, cocoa powder and water. Boil the mixture and make it thick. Stir continuously. Remove from fire and allow to cool.
Beat the yolk of an egg and vanilla essence. Mix butter and powdered sugar. Add the beaten egg and the remaining eggs to it and soften the batter by stirring. Add the prepared cocoa mixture to this.
Mix baking powder and refined flour. Add soda powder to the curd. Mix the flour and the curd to the early prepared mixture. Stir it well. Pour it to a greased vessel and bake in a preheated oven at 350oF for about 45minutes.
Icing :
Sieve icing sugar, cocoa and salt together. Heat water and sugar, until the sugar dissolves and then remove from heat. Add the sieved contents into the warm sugar solution. Also add the essence, butter and oil to it and mix well. Pour this over the cake uniformly.

Spunch Cake



Ingredients :
1.
Refined flour - 125gmSoda powder - 1/2tspBaking powder - 1/2tsp
5.
Orange juice - 2dspGround orange skin - 1/4tspGrated lime skin - 2pinchVanilla essence - 1/2tspWarm milk - 1/4cup
2.
Egg - 4nos
3.
Sugar - 125gm
4.
Butter - 1tsp



Method of Preparation:



Mix all the 1st ingredients and sieve. Beat the eggs till light and fluffy. Add sugar and beat again. Mix the 4th ingredients together. Alternately add the 1st and 4th ingredients into the egg mixture and mix well.
Warm lightly the milk and the butter and add it to the cake mixture. Pour this to a greased vessel. Bake the cake in the preheated oven, 400oF, for about 20 minutes.

Raisins Cherry Cake



Ingredients :
Raisins - 1cup
Cherries sliced - 1/2cup
Rum - 1/2cup
Refined flour - 11/2cups
Baking powder - 3tsp
Salt - a pinch
Powdered sugar - 3/4cup
Butter or Ghee - 3/4cup
Egg - 2nos
Vanila essence - 1tsp
For Icing :
Icing Sugar - 1cup
Milk - 11/2tbs
Vanilla essence - 1/4tsp



Method of Preparation:


Mix cherries and raisins with rum. Keep on fire and remove when it begins to boil. Keep it for a night, so that the fruits will soak up the rum. Sieve the flour, baking powder salt and powdered sugar together. Add ghee and mix it well. Beat the eggs till fluffy. Add this to the flour-ghee mixture and mix. Pour vanilla essence and the prepared fruit solution to it and stir well. Pour the cake mixture in a greased ring mould. Bake for at least 45 minutes or till the cake is done. When cool, gently turn the cake out. Beat the ingredients for icing till light and fluffy. Pour this over the prepared cake and bake it before use. Decorate the cake by topping with grated chocolate over the icing.




Fish Molee


Ingredients:

Pearlspot or Pomfret
-
1 kg

Grated Coconut
-
1
Cumin Seeds
-
1/2 tsp
Turmeric powder
-
a pinch
Sliced Onions
-
3 no's
Chopped Ginger
-
2" piece
Sliced Tomatoes
-
4 no's
Salt
-
to taste
Split Green Chillies
-
6 no's
Vinegar
-
1 tbs
Ghee
-
3 tbs



Method of Preparation :


Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of hot water for the first extraction and 1 1/2 cups of water for the seconds extraction. Keep the two milks separate.
Heat ghee in a pan. Add the onions, ginger and green chillies. Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk. Let it boil for 5 minutes. Put salt and fish. Cook till done.
Add the first extraction of the coconut milk. Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire.




Vellayappam


Ingredients :
1.
Raw rice
- 2 cups
2.
Grated Coconut
- 1 cup
3.
Salt
- to taste
4.
Yeast
- a pinch
5.
Sugar
- 2 tbs



Method of Preparation :


Soak the rice in water for about 6 to 8 hours. Strain the rice and grind it into a fine paste with coconut and some water. Put yeast and mix well. Keep it overnight.
Grease the thick curved pan specially meant for vellayappam (nonstick pan can also be used). Pour a ladle of the batter and spread it by rotating the pan once. Cook the vellayappam by closing the pan with the lid. There is no need to turn over the vellayappam. Best served with stew .




Mutton Chops



Ingredients :
1.
Mutton pieces with bones
- 1 kg
Vinegar
- 2 dsp
Ginger sliced length wise
- 2 tsp
Turmeric Powder
- 1 tsp
Salt
- to taste
2.
Thickly sliced Onions
- 2 cups
3.
Coriander Powder
- 2 dsp
Dry Chilli Powder
- 1 tsp
Turmeric Powder
- 1/2 tsp
4.
Sautéed Aniseeds
- 2 tsp
5.
Oil
- 1/4 cup
Ghee
- 1 tsp
6.
Curry leaves
- 1/4 cup
Powdered Pepper
- 1 dsp



Method of Preparation :


Pressure cook the 1st ingredients with 1 cup water in a slow flame for about 45 minutes. When it is done, filter the water from it. Boil the filtered gravy till the quantity is reduced to 1/2 cup. Keep aside
Finely grind the 3rd and 4th ingredients together. Heat oil and ghee. Sauté curry leaves in it. Take it out and keep aside. Sauté the ground masalas and onions in the oil. Add gravy kept aside and when it boils, add the mutton pieces. Sauté till mutton pieces is covered with the masalas. Spread powdered pepper over it and remove from fire. Add sautéed curry leaves and serve hot.




Deserts


Apple Caramel Milk Pudding


Apple Caramel



Ingredients :
1.
Corn flour
- 1 tbs
2.
Milk
- 1 cup
3.
Peeled & grated apple
- 2 no's
4.
Lemon juice
- few drops
5.
Eggs
- 2 no's
6.
Sugar
- 2 tbs
7.
Orange marmalade
- 1 tbs
8.
Marie biscuits
- 2 no's
9.
Shelled & Sliced Walnuts
- 100 gms
10.
Sliced Cherries
- 50 gm
11.
Cocoa powder, dissolved in a little water
- 1 tbs


Method of Preparation :


Mix cornflour with milk to a smooth paste and bring to a boil. Keep aside. Add lemon juice to the apples. Stir over low heat for about 10 minutes. Keep aside.
Beat the eggs with sugar, marmalade and marie biscuits. Mix walnuts and cherries, reserving a little for later use. Mix the apples, egg-biscuit mixture and walnut-cherry mixture together. Divide it into two portions.
Pour one portion into a caramelised pan and steam for 10 minutes. Add cocoa mixture to the remaining portion and pour it gently over the steamed pudding. Steam for 15 minutes more or till done. Invert the dessert onto a serving dish. Decorate with the cherries and walnut kept aside. Serve chilled.

Milk Pudding



Ingredients:
Condensed Milk - 1/2tin
Milk - 1 1/2 cup
Sugar - 1/2 cup
Egg with yolk and white separated - 3 no's
Cornflower - 2 tsp
Gelatin - 1 tbsp
Vanilla Essence - 1 or 2 drops
Rum - As required
Orange Skin- a little

Method of Preparation:


Caramelise 1/2 cup sugar with 1/4 cup water and let it cool.
Mix together condensed milk and milk. To this add 1/2kg sugar. Dissolve gelatin in 1/4 cup water. Beat yolk and cornflower together and add this to the milk mixture along with the gelatin. Cook this mixture till it forms a custard consistency and let it cool. Add vanilla essence, rum, skin of orange to the custard. Beat the egg white well and pour it on top of the custard. Pour the prepared caramel over the custard. Decorate with cream and bits of cashew nuts. Refrigerate well and serve.




Fried Pearl Spot


Ingredients :
1.
Pearl spot
- 4 no's
2.
Lemon
- 1
3.
Dry Chillies
- 10 gm
4.
Pepper
- 5-6 no's
5.
Turmeric powder
- 1/2 tsp
6.
Garlic
- 5 flakes
7.
Small Onions
- 5 no's
8.
Salt
- as required
9.
Oil
- to fry



Method of Preparation :


Clean the fish. Apply lime juice and keep for some time. Grind small onions, dry chillies, pepper, turmeric powder, garlic and salt. Marinate the fish with the masala and keep for an hour. Heat some oil in a flat pan and fry the fish, both sides on a low flame. Decorate with onion pieces and lemon cut into half.




Soups
Chicken Soup Lamb Soup Crab Soup Chicken Noodles Soup


Chicken Soup



Ingredients :
Small Chicken - 1
Small Onion - 1/2cup
Chopped ginger - 1tsp
Coriander - 1tbs
Cumin seeds - 1tsp
Pepper - 1tsp
Curry Masala - 1tsp
Oil - 2tbs
Curry leaves - 3stalks
Salt - to taste

Method of Preparation :


Slice the chicken into small pieces. Grind the ginger, coriander, cumin seeds, pepper, curry masala and curry leaves. Mix it with the chicken pieces and salt. Cook this with some water. When it is done, squeeze out the chicken pieces and filter the soup. Sauté the sliced onion in oil and add the soup into it.

Lamb Soups


Lamb Leg Soup
Ingredients :
Lamb leg - 2
Small Onions - 1cup
Chopped Ginger - 1tbs
Pepper Powder - 1tsp
Oil - 2tbs
Curry Leaves - 3stalks
Salt - to taste


Method of Preparation :


Chop the lamb leg into bits. Cook in 3 cups of water and salt. When the water reduces to one cup, remove from fire and filter. Sauté sliced onions and curry leaves in the oil. Add the soup into it. Grind the ginger. When the soup boils add the ground ginger and pepper powder into it. Remove from fire and serve hot.

Lamb Head Soup



Ingredients :
Lamb Head with its eyes,tongue, horn and brain removed - 1no
Small Onions - 250gms
Ginger - 4pieces
Coriander - 4tsp
Cumin seeds - 1tsp
Pepper - 1tsp
Clove - 4nos
Cardamom powder - a pinch
Mustard - 1tsp
Ghee - 1tbs
Salt - to taste



Method of Preparation :


Chop the lamb head to pieces. Grind the ingredients except sliced onions, mustard and ghee. Mix the ground masala with the lamb pieces and cook with 4 litres of water. Add salt. When the water reduces to about 1 litre remove from fire and sieve the soup. Season the soup with mustard and sliced onion in ghee.
Lamb Clear Soup
Ingredients :
Mutton - 250gm
Butter - 1dsp
Chopped Onion - 2dsp
Boiled Water - 3cups
Egg - 1
Salt, pepper - to taste
Bread croutons



Method of Preparation :


Saute the chopped onions well in butter. Add the mutton pieces into it and saute until the meat become reddish brown. Add 3 cups of water and cook it by transferring the contents into a pressure cooker. When it is done strain the soup. To remove the fat strain 2-3 times through a wt piece of cloth.Remove the yolk of the egg. Beat the egg white with a fork. Boil the soup. Add the beaten egg white into it. Stir continuously while adding the egg. Add salt and pepper powder. Remove from fire. Serve hot with bread croutons.

Crab Soup



Ingredients :
Sweet corn - 50gms
Ginger - 1 inch piece
Garlic - 8flakes
Black Pepper Powder - 1/2tsp
Lemon Juice -1tsp
Carrot - 1
Salt - to taste
Crabmeat - 250gms
Corn Flour - 3tbs
Crab Stock - 4 cups
Egg beaten -2 no
Oil - 2 tbsp or enough to season
Method :
Dice the Carrot into small pieces. Season crushed ginger and garlic in a little oil. Add diced carrot ,crab meat ,lemon juice, black pepper powder and salt. When it is done, add prepared stock and sweet corn into it and boil. Mix the corn flour in water and add to the boiling soup. Lastly add the beaten egg stirring continuously. Bring to a boil and remove from fire.

Chicken Noodles Soup



Ingredients :
1.
Chicken pieces with the bones - 1/4kgCrushed Pepper - 1tspChopped Ginger - 1tspVinegar - 1/2tsp
2.
Noodles - 25gm
3.
Milk - 1/2cupFlour - 1dsp
4.
Finely Chopped Carrot, Beans, Onion - 1/2cup
5.
Salt, Pepper - to taste
Method :
Cook the 1st ingredients in a pressure cooker with 4 cups of water on a low flame for about 20 minutes. After that sieve the soup.
Take 6 cup water in a vessel and add salt. When this water gets boiled, add noodles into it. When the water boils again remove the noodles from the water, wash in cold water and strain.
Add the flour mixed with milk and the noodles to the soup. Let it boil.
Half cook the vegetables in steam. Add the vegetables to the soup a little before serving. Then add salt and pepper powder. Garnish with celery.




Stew



Ingredients :
1.
Mutton or Beaf or Chicken
- 250 gms
2.
Sliced Small Onions
- 3 no's
3.
Chopped Ginger
- 1" pieces
Split Green Chillies
- 3 no's
Cinnamon
- 1 pieces
Clove
- 4 no's
4.
Potatoes
- 2 no's
Carrot (big)
- 1 no
5.
Curry leaves
- few
6.
Salt
- to taste
7.
Grated Coconut
- 1
8.
Pepper Powder
- 1/4 tsp
9.
Cardamom powder
- 1/4 tsp
10.
Refined flour
- 1/2 tsp
11.
Dalda
- 2 tbs
14.
Cashew nuts
- few
15.
Raisins
- few



Method of Preparation :


Grind the coconut and extract milk thrice. Use 1/2 cup of hot water for the first extraction and 1/2 cup of water for the second and third extraction. Keep each extraction of the coconut milk separately.
Cook the meat with ginger, green chillies, cinnamon, clove and salt. Keep aside. Peel and slice the potatoes and carrot into medium pieces. Cook them and keep aside.
Heat dalda and fry cashew nuts and raisins. Keep aside. Saute onions in the same dalda till golden brown. Add curry leaves and saute flour. When the colour slightly changes, add the third and second extract of the coconut milk, cooked vegetables and meat. Boil well and add pepper powder. Mix cardamom powder in the first extraction of the coconut milk and add this to the stew. Bring to a boil and remove from fire. Decorate with fried cashew nuts and raisins.




Lobster Fry



Ingredients:
Lobsters - 25 no's
Egg whites - Of 4 eggs
Tomato Sauce - 4dsp
For the masala:
Ginger - 1" piece
Pepper - 1dsp
Garlic - 8flakes
Turmeric - 1/2tsp
Salt to taste



Method of Preparation:


Clean lobsters without removing tail. Grind the ingredients for the masala well. Marinate the lobsters with the masala and keep for 1/2 hour. Beat the egg white with tomato sauce well. Dip the lobsters in the egg mixture and fry in oil till golden brown.
Tips:
Care should be taken not to immerse the tail of the lobsters in oil so that tail doesn't get separated.




Meat Ball Curry


Ingredients:
Mince Meat- 1 kg
Coconut-1
Ginger- 1 " piece
Green Chillies- 4 no's
Onion- 2 no's
Vinegar- 2 tbsp
Salt to taste
For the Masala
Coriander Powder- 2 tbsp
Chilly Powder- 1 tsp
Pepper- 1 tsp
Clove- 4 no's
Cinnamon- 2 pieces ( 1 "sized)
Fennel- 1 pinch
Cumin- 1tsp
Turmeric Powder- a little
To prepare meat balls:
Small onion or onion chopped finely- 1cup
Egg-1
Green Chilly- 4no's
Ginger- 1" piece
Salt to taste
Bread Crumbs (Optional)- 2tbsp
Method of Preparation:
Grate coconut. Strain first milk (1 cup) and second milk (3 cups) from the grated coconut by adding water.
Mix well the ingredients to prepare the meat ball with the mince meat. Make small balls and keep it aside.
Grind all the ingredients for the masala finely. Sauté onion ginger, green chilly and curry leaves, add the masala and sauté till oil separates. Add the 2nd milk. After it boils add vinegar. Put the mince meat balls and cook well. Add the second milk before removing from fire. Serve hot.




Pork Vindaloo



Ingredients :
1.
Pork
- 1 kg
2.
Chilly powder
- 2 tbs
3.
Turmeric powder
- 1 tsp
4.
Cumin
- 1 tsp
5.
Mustard seeds
- 1 tbs
6.
Pepper
- 15 no's
7.
Garlic
- 2 pods
8.
Ginger
- 2 big piece
9.
Vinegar
- 4 tbs
10.
Salt
- to taste
11.
Sliced Small Onions
- 5 no's



Method of Preparation :


Cut the pork into medium sized pieces. Wash and keep it for draining.
Grind all the ingredients with a little water. Marinate the pork with the ground masala for 1/2 an hour. Cook the pork well with the required water till done. There should be enough gravy. Heat some oil in a pan and sauté small onions. Pour this over the pork vindaloo.




Prawn Cutlet


Ingredients :
1.
Boiled prawns
- 250 gms
5.
Salt, pepper powder
- as required
2.
Finely chopped Onions
- 100 gms
6.
Dry Bread crumbs
- as required
3.
Ginger, Garlic, Aniseeds
- 1/2 tsp each
7.
Egg
- 1 no
4.
Curry leaves
- 1 sprig
8.
Oil
- to fry



Method of Preparation :


Mince the prawn. Ground ginger, garlic and aniseeds separately. Separate the yolk from the egg.
Heat 1 tsp oil in a pan and sauté onions. Add the ground ingredients one by one. Add curry leaves, prawns, salt and pepper powder and the egg yolk. Sauté well. Remove from fire. Add enough bread crumbs to make the cutlets. Make small balls from the mixture and flatten them into cutlets.
Beat egg white. Dip each cutlets in the egg and coat it with the bread crumbs. Fry them in oil till golden brown.

Crab Cutlet



Ingredients :
1.
Boiled Crab Meat
- 2 cups
2.
Coconut oil
- 250 ml
6.
Bread Crumbs
- 1 cup
3.
Chopped onions
- 1/2 cup
7.
Egg
- 2 no's
4.
Boiled & Smashed Potatoes
- 1 cup
8.
Chopped green chillies
- 2 tsp
5.
Chopped Ginger & Curry Leaves
- 2 tsp
9.
Salt
- to taste



Method of Preparation :


Heat some oil in a pan and sauté onion, green chillies, ginger and curry leaves. When it is done, add crab meat and salt. Keep on a low flame for 2 to 3 minutes and remove from fire. Add the smashed potatoes and egg yolk. Mix well. Make small balls from the mixture and shape it into cutlets.
Beat egg white. Dip each cutlets in the egg and coat it with bread crumbs. Fry them in oil till golden brown.

Fish Cutlet


Ingredients :
1.
Fish (Any type)
- 1 kg
Vinegar
- 1 dsp
Crushed pepper
- 1/2 dsp
Thinly sliced ginger
- 2 tsp
Salt
- to taste
4.
Grated Coconut
- 1/4 cup
2.
Oil
- 3 dsp
5.
Egg yolk
- 1 no
Mustard
- 1 tsp
Butter
- 1 tsp
White gram dal
- 1 dsp
6.
Cooked & smashed potatoes
- 1 cup
Raw Rice
- 1 dsp
Salt
- to taste
3.
Chopped onions
- 1/2 cup
7.
Beaten egg white
- 1 no
Chopped green chillies
- 2 dsp
Pepper powder
- 1/4 tsp
Thinly sliced ginger
- 1 tsp
8.
Oil
- to fry



Method of Preparation :


Cook the fish with crushed pepper, ginger, salt, vinegar and a little water. When the fish is tender, remove from fire and allow to cool. Remove the bones and smash the fish.
Heat some oil and season mustard, white gram dal and raw rice. Saute onion, ginger and green chillies. Add grated coconut and stir well. Add fish and fry well by adding 1 tsp butter. Remove from fire.
Knead it softly by adding egg yolk and smashed potatoes. Make small balls from the mixture and shape it into cutlets.
Beat egg white. Add pepper powder and salt and mix well. Dip each cutlets in this mixture and fry in oil till golden brown. Serve hot.




Prawn Fry



Ingredients :
1.
Shelled Prawns
- 40 gms
2.
Ground Green Chillies
- 2 no's
Ground Garlic
- 4 flakes
Ground Ginger
- 1/4 tbs
3.
Sliced Onions
- 2 cups
4.
Chilly powder
- 2 tbs
5.
Coriander powder
- 1 tbs
6.
Turmeric powder
- 1 tbs
7.
Lime
- 1
8.
Coconut Oil
- 4 tbs

9.
Salt
- to taste
10.
Split Green Chillies
- 4 no's
11.
Ground Ginger
- 1/2 tbs
12.
Curry leaves
- 2 sprigs
13.
Sliced tomato
- 1 no
14.
Garam Masala
- a pinch



Method of Preparation :


Wash and drain prawns. Add the 2nd ingredients, 1/2 tbs of turmeric powder, 1/2 tbs of chilli powder, salt and 1 tbsp of coconut oil to the prawns. Mix well and cook for a few seconds.
Heat remaining coconut oil in a pan and add sliced onions. Saute well until it gets a light golden colour. Add coriander powder and the remaining chilli powder and turmeric powder. Saute for a few seconds.
Add cooked prawns and the ingredients from 10 to 13. Stir well. Remove from fire. Add lime juice and garam masala.




Onion Salad



Ingredients :
1.
Sliced Onions
- 1/2 cup

Water
- 1/2 cup
Salt
- to taste
2.
Thinly sliced cucumber in 11/2" lengthwise
- 1/2 cup
3.
Chopped Green Chillies
- 1/2 dsp
Chopped Red Chillies
- 1/2 dsp
4.
Coconut milk
- 1/2 cup
Vinegar
- 1 dsp
Salt
- to taste
5
Sliced Tomato
- 1/4 cup


Method of Preparation :


Dissolve salt in 1/2 cup water and soak the sliced onions in it for some time. Squeeze the onions well.
Mix all the ingredients except tomato. Decorate the salad with the tomato pieces before serving.

Cucumber Salad
Ingredients :
1.
Big Cucumber
- 1
2.
Grated coconut
- 1
3.
Green Chillies
- 4 no's
4.
Pepper powder
- 1/2 tsp
5.
Vinegar
- to taste
6.
Salt
- to taste



Method of Preparation :


Extract thick milk from the grated coconut by adding little hot water.
Peel the skin of the cucumber. Slice into fine layers and cut it lengthwise. Add salt and squeeze the cucumber. Add the remaining ingredients and coconut milk.




Wines


Grape Wine Pineapple Wine Grape-Ginger Wine White (Banana) Wine Gooseberry Wine Beetroot Wine Instant Lemon Wine


Grape Wine



Ingredients :
1.
Black Grapes
- 1 kg
2.
Sugar
- 3/4 kg
5.
Clove
- 5 no's
3.
Boiled Water
- 6 bottles
6.
Yeast
- 5 gm
4.
Cinnamon
- 2 pieces
7.
Egg White
- 1



Method of Preparation :


Clean and wash the grapes. Dissolve 5 gm yeast and 10 gm sugar in 100 ml hot water and keep it for half an hour.
Smash the grapes with a wooden ladle. Add the remaining sugar, water, prepared yeast, cinnamon and clove and stir well. Store in a mud vessel ( only up to 3/4 level )and tightly close the mouth of the vessel.
After 10 days filter the wine. Beat egg white and add to the wine. Keep this in the vessel for 2 days. It can be used after filtering.

Pineapple Wine



Ingredients :
1.
Pineapple
- 1 kg
3.
Water
- 5 bottles
2.
Sugar
- 2 kg
4.
Yeast
- 2 tbs



Method of Preparation :


Wash the pineapples and cut into small pieces. Don't remove its skin. Boil it for about 5 minutes with water and 1 kg sugar. When cool, add yeast and store in an air tight mud vessel for 20 days. Stir the content daily with a wooden ladle. After 21 days, filter the wine through a fine cloth. Do not squeeze the contents. Add the remaining sugar and store it for another 21 days without stirring.

Grape Ginger Wine



Ingredients :
1.
Black Grapes
- 2 kg
3.
Warm water
- 12 bottles
Crushed ginger
- 1/4 kg
4.
Yeast
- 1 tsp
2.
Sugar
- 3 kg
5.
Beaten Egg white
- 2 no's
Wheat
- 1/2 kg
6.
Caramelised Sugar
- 1/2 kg



Method of Preparation :


Smash grapes and mix with 2kg sugar, wheat and crushed ginger. Place it in an air tight mud vessel and pour water over it. Add the beaten egg white and store for 22 days. Stir the content well once or twice in a week with a wooden ladle.
Filter the wine. Add caramelised sugar and the remaining sugar kept aside. Stir well and store for another 22 days. The wine can be used after filtering.
You can add 2 cups rum to the wine (Optional).

White Wine



Ingredients:
1.
Plantain (Palayankodan)
- 1 kg
3.
Boiled &Cooled Water
- 2 bottles
2.
Sugar
- 1 kg
4.
Yeast
- 1tsp
Mix sugar with the water. Cut banana into thin round pieces and add it along with yeast to the water and store it in a mud vessel for 10 days. Stir the contents once daily with a wooden ladle. After 10 days, filter the wine and store in dry bottles.

Gooseberry Wine



Ingredients:
1.
Gooseberry
- 2 kg
6.
Yeast
- 2tsp
2.
Sugar
- 2 1/2kg
7.
Egg White beaten
- 2
3.
Boiled & Cooled Water
- 12 bottles
8.
Nutmeg
-1 small piece
4.
Cinnamon
- 2 pieces(1/2 inch pieces )
5.
Clove
- 12 no's



Method of Preparation:


Clean and dry gooseberry. Crush cinnamon, cloves and nutmeg together. Caramelize 1/2 kg sugar and keep it aside.
Take a dry mud vessel and place gooseberry, 1 kg sugar and crushed masalas layer by layer. Dissolve yeast in a little water and add to it. Pour water till the level of the gooseberries and add egg white on top. Close the vessel tightly and store for 22 days. Stir the contents once or twice in a week with a wooden ladle. After 22 days, filter the wine, remove the gooseberries without breaking them. Store again in the mud vessel by adding caramelized sugar and the remaining 1kg sugar for three more days. On the 25th day strain the wine in a fine cloth and store in dry dark bottles.

Beetroot Wine



Ingredients:
1.
Finely Chopped beetroot
-1/2 kg
6.
Lemon Juice
- 4 dsp
2.
Sugar
- 1/2 kg
7.
Yeast
- 2dsp
3.
Water
- 8 cups
4.
Cinnamon
- 2 pieces(1 inch long sized )
5.
Clove
- 9 no's



Method of Preparation:


Cook well chopped beetroot, sugar, cloves, cinnamon and water together. When it is done keep it aside. When cool, squeeze well and strain through a fine cloth several times. Filter the lime juice and mix it with the yeast. Stir well, filter once more and store in a mud vessel. It can be used after 40 days.

Instant Lemon Wine



Ingredients:
1.
Water
-1 bottle
7.
Vanilla Essence
- 4 drops
2.
Lemon
- 3 no's
8.
Sugar for caramelizing
-2tbsp
3.
Sugar
- 1/4kg
4.
Cinnamon
- 3 pieces(1 inch)
5.
Cloves
- 6 no's
6.
Rum
- 1/4 bottle



Method of Preparation:


Extract the juice of lemon. Boil water with the lemon juice and sugar. Tie the rest of the ingredients (except rum, vanilla essence and sugar for caramelizing) in a small piece of cloth and put it in the boiling water. Boil for about 10-15 minutes. Remove from fire, take out the small cloth bundle with the masalas, squeeze the contents into the wine and then strain. Caramelize sugar (2tbsp) by adding little water and add it to the wine. Add more caramelized sugar if more colour is needed. Add rum and essence. Mix well. Refrigerate when cool. Serve cold.
Note : If you want more quantity of wine, double the ingredients except rum.




Mustard Sauce



Ingredients :
1.
Mustard with skin removed
- 4 tbs
2.
Seeds of dry chillies
- 1 tbs
3.
Pepper
- 10 no's
4.
Garlic
- 4 no's
5.
Ginger
- 1 small piece
6.
Vinegar
- as required
7.
Salt
- to taste
8.
Sugar
- 1 tsp



Method of Preparation :


Grind all the ingredients except salt and sugar to a thick paste with little vinegar. Dissolve some vinegar in little water and mix it with the ground ingredients to make a thick sauce. Mix well by adding salt and sugar.