Tutti Frutti Cookies

Ingredients

• All purpose flour  - 1 cup
• Unsalted butter - 100 gm
• Sugar - 1/2 cup
• Tutti Frutti - 1/4 cup
• Milk - 1 tbsp

Preparation

1. Mix sugar and butter in a bowl till fluffy. Add all purpose flour and tutti frutti one by one. Mix well.

2. Add milk and make a dough. Form a log out the dough. Make sure the outside part of log is smooth.

3.Cover using a cling wrap / Butter paper and keep inside the freezer for 30 minutes.

4.Preheat the oven to 180C for 10 minutes. Take the log from freezer and cut into slices using a sharp knife.

5.Arrange them in the butter paper / aluminum foil lined baking tray with uniform intervals. Bake it for 10 minutes or until the edges starts browning.

6.Cool it for while. They become crisp when they cool down. Store it in an air tight container

Chemmeen / Prawns Curry

Ingredients

• Prawns –  250 gm
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Onion – 1
• Ginger-garlic paste – 2 tsp
• Green chilies – 2
• Curry leaves – 1 sprig
• Tomato – 1 
• Turmeric powder – 1/2 tsp
• Chilly powder –  2 tsp 
• Coriander powder – 1 tbsp
• Kudam puli / gamboge –  2 small(Soak them in enough water and tear into small pieces)
• Dry red chilies – 2

Preparation

1. Wash and clean the prawns. Marinate the prawns with turmeric, chilly powder and salt for at least 15 minutes.

2.  Heat oil in a claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies.

3.Add finely chopped onion, ginger-garlic  paste, green chilies and curry leaves. Saute until onion turns light golden.

4.Add the spice powders(Turmeric, chilly,coriander) and saute until their raw smell is gone. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates.

5.Add 1 cup of hot water, kudam puli pieces and enough salt. Bring to a boil and cook for a few minutes. Add the prawns. Cook until done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. 

Pasta Salad

Ingredients

• Macroni  - 1 cup
• Carrot grated- 1
• Onion chopped 1
• Lettuce shredded- 1/2 cup
• Crushed Pepper- 1 tsp
• Salt- 1/4 tsp
• Mayonnaise - 2 tbsp
• Vinegar - 2 tbsp
• Condensed milk - 150 gm
• Oil- 1 tbsp

Preparation

1. Cook the macroni in boiled water with little salt and olive oil.  Strain the water. Let cold water run over the macroni so that it doesn’t cook anymore.

2. In a bowl combine the condensed milk, mayonnaise and vinegar well. Add salt and crushed pepper to this.

3. Add the cooked macroni to this mixture and combine well.

4. Add the vegetables one by one mixing after each addition. Refrigerate and serve chill.

Mushroom Theeyal / Koon Theeyal

Ingredients

• Shallots- 15 
• Green Chilly- 3
• Sliced Mushroom- 250 gm
• Grated Coconut- 1 cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - ½ cup

Preparation

1.Heat 1 tsp of oil in a pan, add grated coconut and saute till brown. Add chilly, fenugreek and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste.

3.Soak tamarind in ¼ cup of warm water and take the extract from it.

4.Heat 1 tsp oil in a pan. Add sliced onions, green chilly and saute, till they turn golden brown colour.

5.Add sliced mushroom and saute again for 2 minutes. Add turmeric powder, salt and water and let it cook.

6.Add tamarind juice and allow to boil. Add coconut paste and let it boil for few minutes.
Remove from the fire and add curry leaves.

Palada Payasam

Ingredients

• Ada/Rice flakes - ½ cup
• Milk - 2 cups
• Water - 1 cup
• Condensed milk - 200 gm
• Crushed cardamom - 2

Preparation

1.Boil water in a pan till rolling boil. Switch off flame and soak the washed ada in hot water cover and keep it aside for 20 minutes.  Drain the ada and rinse  under cold water.

2.Combine milk, water and condensed milk together. Add washed ada and stir well.

3.Keep cooking on low flame and stir in between till the ada cooked well and the payasam reached the desired consistency.

4.Heat ghee in a pan and fry the chopped cashews till golden brown, add this to the payasam. Also add crushed cardamom. Serve hot or chilled.