FRUIT SALAD

FRUIT SALAD

PINEAPPLE 200 GRMS

APPLE 2OO GRMS

ORANGE 150 GRMS

POMAGRANATE 100 GRMS

ALMOND(BADAM) 50 GRMS

CASHEW NUTS 50 GRMS

SCRAPED COCONUT OR

TENDER COCONUT 150 GRMS

HONEY 100 GRMS


METHOD OF PREPARATION


PEAL AND DICE PINEAPPLE AND APPLE.FLAKE ORANGE.TAKE OUT THE SEEDS OF POMAGRANITE.

SOAK ALMOND IN WARM WATER FOR 15 MINUTES.TAKE OUT THE SKIN AND CUT INTO 3 PIECES.

CUT NUTS INTO 2 PIECES.MIX THE FRUITS,HONEY AND COCONUT.

KADALA WITH PEPPER

INGREDIANTS
1.KADALA(GARBANZO BEANS)
IN HINDI CHANNA 200 GRMS

2.CARROT 150 GRMS

3.BIG ONION 150 GRMS

4.COCONUT SCRAPED 75 GRMS

5.BLACK PEPPER POWDER 2 TBS

6.CURRY LEAVES

7.URUD DAL 2 TBS

8.RED CHILLY(CUT INTO TWO
PIECES) 2 NOS
9.OIL 2TBS

METHOD OF PREPARATION

SOAK CHANNA(KADALA) OVERNIGHT.COOK WELL IN A PRESSURE COOKER WITH SALT.PEAL AND CUT CARROT

INTO 1/2 INCH PIECES.SLICE ONION.

HEAT A PAN AND POUR OIL.WHEN THE OIL BECOMES HOT ADD RED CHILLIES AND URUD DAL.WHEN IT BECOMES RED

ADD ONION AND SAUTE TILL IT BECOMES LIGHT BROWN.ADD CARROTS ,PEPPER AND HALF CUP WATER.WHEN

CARROT GET COOKED ADD COOKED CHANNA,COCONUT AND CURRY LEAVES.TAKE OUT FROM FIRE WHEN

ALL THE WATER IS ABSORBED.

CORIANDER CHUTNY

CORIANDER CHUTNEY

INGREDIANTS

1.coconut scraped 2 cups

2.chopped coriander leaves 1 cup

3.green chillies 3 nos

4.onion(shallots) 4 nos

5.lemon juice 1 tea spoon

6.salt

7.oil 1 tbs


METHOD OF PREPARATION


Heat oil in a pan.Fry the coconut till light brown.Add coriander leaves.Fry for five

minutes in a very slow fire.Add onion.Grind the ingrediants coarsly with green

chillies ,lemon juice and salt.Add enough water to make it little loose.

consult inn: PICKLE

consult inn: PICKLE

PICKLE

DRIED TOMATO PICKLE

RIPE TOMATO 1 KG
GARLIC 200 GRM
MUSTARD 1 TBS
PEPPER POWDER 1 TBS
CHILLY POWDER 150 GRM
GINGELLY OIL 100 GRM
CURRY LEAVES
SALT
METHOD OF PREPARATION

CUT EACH TOMATOS INTO 6 PIECES.MIX WITH SALT AND CHILLY PWDER.
SUN DRY FOR 5 DAYS.HEAT A PAN AND POUR OIL.PUT MUSTARD AND LET
IT SPLUTTER.ADD GARLIC AND SAUTE TILL IT BECOMES LIGHT BROWN.
PUT PEPPER POWDER CURRY LEAVES AND TOMATOS.TAKE OUT FROM
FIRE AND COOL.KEEP IN A BOTTLE.

VISHU

Vishu is on april 14th.This is the malayalam new year.The day of vishu -kani kanal-kanal means
viewing .Kani is made in a vessel called -uruly-
Eve of vishu ladies of the house make kani.White cloth,lord krishnas photo,gold ornaments,money,flowers of konna (yellow) ,rice ,cucumber,fruits,mirror etc.arranged in uruly is called kani.
Early morning of the vishu day head of the family take youngsters blind folded to view the vishu
kani.Viewing kani is believed to bring good luck for the next year.Vishu kai neettam--money---
is given to youngsters by elders of the family and bless them.Lunch is served in banana leaf with
---Payasam(sweet),parippu(lentils --cooked mixed with coconut)sambar,avial(mixture of
cooked vegetables ,coconut,green chillies,onion and coconut oil),thran,pickle,olan,kalan(made
with curd),banana chips,jackfruit chips,sharkaravaraty(sweet banana chips)--of course with
rice.

Fruit Delight

FRUIT DELIGHT
Ingrediants
1.dates 1/4 cup(chopped)
2.kismiss 1/4 cup
3.lemon juice 1/4 cup
4.honey 1/4 cup
5.water melon
juice 1 cup

Blend well in a blender and serve with ice cubes.

consult inn: Cooking

consult inn: Cooking

ALOE VERA

ALOE VERA JUICE
Aloe vera juice is good for--
1 digestion
2 energy
3 skin rejuanation
4 immune function and support
We can referigerate aloe vera juice.

Ingrediants for juice
1.aloe vera leaves 4 nos(big)
2.Honey 500 grms
3.Brandy 100 ml

Clean and wash leaves.Chop finely.Put in a blender and blend well.Mix with honey
and brandy.Referigerate.
Have 4 tbs every day in empty stomach.

Cooking

Wheat and vegetable Roti

Ingrediants
1.wheat powder 200 grms
2.carrot chopped 50 grms
3.onion chopped 50 grms
4.coriander leaves
chopped 25 grms
5.green chillies
chopped 2 nos.
6.ginger chopped 15 grms
salt

Method of preparation
Saute all the chopped ingrediants in one table spoon oil.Let it cool.Mix it with wheat powder.Add
salt.Add enough water to make the batter to be spread on a hot tawa(heavy iron tawa is good) with hand.When spreading the batter dip hand in cold water in between so that batter will not
stick on hand.Take out the roti when it is done.Make this roti in a very slow fire.