Caramel Pudding

Caramel Pudding
Milk –2medium glass
Eggs –4
Sugar –6tbsp
Grated nutmeg –1/4tsp
Butter to grease
lemon zest –1/2 tsp
Sugar to caramelize –3tbsp
Take a bowl ,grease it with butter .Put 3tbsp of
Sugar and keep on a low flame to caramelise . As it
turns into deep colour ,off the flame .Tilt the bowl
And swirl it around to get a round shape .Immediately
sprinkle the grated lemon zest .Keep aside to cool .
Beat thoroughly 4 eggs and 2cups of milk with 6tbsp
Of sugar .Pour into the caramelised bowl sprinkle1/4 tsp
of grated nutmeg and double boil it .Close the bowl with
a loose lid .Keep on a medium flame for 20 minutes .
Let it cool ,then refrigerate it .Do not freeze .After an hour,
keep a serving plate upside down on the bowl , catching
firmly on the bowl and plate , turn it up .Remove the bowl .
Wow …there it is .
As jewellery is to the dressing up of a lady ,dessert is
the jewel of the dinner table .Decorate it .

To double boil - In a large vessel pour 2 glasses of water
keep the bowl raised in the vessel , so that water does not enter the bowl
while boiling.Now close the bowl and the large vessel with a loose lid .

Caramel banana split

Ripe banana ( ethapazham) – 1big

Clarified butter ( ghee) – 1tbsp
Sugar – 3tbsp
Honey –2tbsp
Fresh orange juice – 4tbsp
Grated orange zest – ½ tsp
Vanilla ice-cream

Take very ripe banana and slice

it into 8 pieces lengthwise ,
or into round shape. Keep a frying pan on low flame . Put 1tbsp
Of ghee and the sliced bananas in the pan . Sorte for a second and
Close the lid for two minutes. When the banana turns golden brown ,
Soft and smells great,take it out and keep aside. Add sugar in the
Same pan and let it caramelise .Now pour the orange juice with
The zest and after a minute add the golden bananas .
Turn off the fire, add 2 tbsp of honey and mix well . Arrange the
Caramelised golden banana pieces in a bowl and top it with a
Scoop of vanilla ice-cream. Pour the remaining hot caramelised
Sauce, flavoured with orange and honey on the ice-cream .
Just forget the calories and scream for more……..

Use only most ripe bananas ;do not cool after cooking.Serve hot with ice-cream.

merging of different flavours make -
this dessert distinct..

Crab Fry

Crab(medium size) - 5
Onion big -2
Ginger -3 inch
Garlic -4
Green chillies -2
Tomato -1
Curry leaves
Coriander powder -1 1/2 tbsp
Pepper powder -2 tsp
Chilli powder – ½ tsp
Turmeric powder –1/4 tsp
Kudampuli - 3 small pieces

Ginger and pepper are the taste makers of this recipe;
So be generous with them.

Cleaning the crab – Unlike other sea fish ,cleaning the
Crab needs lot of patience .Wash the crab twice and
Boil the crab wholly in a big vessel for about 5 minutes ,
till it turns red .As it cools, take out and turn the red side of
the crab down . Pull open the V shape. The red part
can be discarded. On the white part you see the gills which
should be removed . Now, from the 2 claws you get fairly good
amount of meat .Gently strike the claws with the handle of
your knife to crack it. Scoop out the meat and add to the main
part. From other legs you get very little meat.

Slice finely , onions, garlic,ginger and chillies .Keep a frying pan
On medium flame with one table spoon of oil .First sauté garlic
Then add onion ,ginger,chillies and curry leaves. As it turns
Translucent add finely chopped tomato and salt. Saute till
It blends well ; now add coriander ,chilli ,turmeric and pepper
Powder. Saute for two minutes . Wash kudampuli and with half
A glass of water, pour into the mixture . As it boils add crab
And keep on low flame till it turns dry.
Now you can say – move crabby move- as my children say.
Crab is the tastiest seafood ; just enjoy with your family .

Appam (Rendha appam)

Raw rice - 3 cups
Cooked rice - 1 cup
Grated coconut –1 cup
Sugar – 2 tbsp
Dry yeast fresh -1/2 tsp
Salt to taste
Soak rice in the morning . In the evening
By 8 ,in a ¼ glass of warm water ,desolve 1 tsp sugar and1/2 tsp yeast .
Keep it aside for ½ an hour . Meanwhile in a
mixer grind the soaked rice , adding only the necessary water to
get a smooth batter . Now in a small mixer bowl ,separately
grind the cooked boiled rice and sugar and grated coconut into a fine paste .
Now combine the three together .Add yeast to the rice batter .
Mix well and keep in a warm place for the batter to ferment over night .
In the morning in a appa chatti ,kept on a medium flame , pour 3 tbsp of batter and tilt the vessel round and let the batter flow to the center , to get a small mount in the middle .Close the lid ,keep on a high flame for a minute and on medium flame for 2 minutes .Serve hot or cold .
Key to a fine appam is fresh yeast ,right mesurement ,fine batter
And a warm climate .
As the sides of the appam looks like a lace it is called rendayappam .

Mutton Stew

Mutton -1/4 kg
Potatoes – 3
Carrot - 1
Peas -2tbsp
Beans –6
Onion -1
Chillies - 2
Ginger - 2 inch
Garlic -3
Curry leaves
Bay leaves -1
Water -1/2 glass
Oil -1tbsp
Vineger -1tbsp
Cinnamon -2
Cardamom -4
Cloves -2
Pepper -12
One whole coconut grated
maida -2tsp , pepper powder -1tsp
Cut mutton and potatoes in big pieces .
Crush garlic , ginger and chillies .Also crush cinnamon ,cardamom ,
Cloves and pepper .
Extract coconut milk from 1 full coconut grated .Keep aside the first and
Second milk .
Keep a pressure cooker on fire , pour 1 tbsp of oil add the crushed
spices ,then chilli ,ginger ,garlic and onions . Add salt and sauté for
2minutes ,add peas ,beans ,carrot ,potatoes ,mutton , bay leaves
and curry leaves with ½ a glass of water and salt to taste .Pressure cook it for 30 minutes .
Turn off the flame . After 5 minutes open the lid and add the second
Coconut milk and let it simmer for 10 minutes .Now pour the first
Milk and keep on low flame for 2 minutes then add the maida desolved in
¼ glass of water , go on stiring for 2 more minutes .Turn off the fire and
add vinegar , pepper powder and stir .Serve after 10 minutes .
You can make a vegetable stew the same way .

Erachi ularthiyathu (mutton with raw banana )

Mutton ½ kg
Ethakaya (raw banana) –1big
Coriander powder –2tbsp
Meat masala –3tbsp
Turmeric –1/2 tsp
chilli powder –1/2tsp
pepper corns -12
cloves –2
cardamom –2
curry leaves
onions - 1 large
ginger – 2 inch
garlic - 4
green chillies -1
Cut mutton and banana into 2 inch pieces and wash
Twice and keep aside to drain .Ground the spices .
Marinate mutton and ethakaya with coriander powder ,
meat masala ,chilli ,turmeric and spice powder .In a
pressure cooker , put this marinated meat with ½ a
glass of water keep on high flame till the first whistle .
reduse the flame and keep for 20 more minutes .Keep
a frying pan on the fire with 1 tbsp of oil ,and sauté
the thinly sliced onions , ginger ,green chillies , garlic
and curry leaves till golden brown .Add the cooked
meat into the frying pan and stir till it is dry .

Meen peera

Fish -1/2 kg
Grated coconut –2 cups
Green chillies –3
Ginger –2 inch length
Onion –1big
Garlic –6
Curry leaves
Kudum puli (kokum) -2big
Coconut oil -1tbsp
Clean the fish with salt and keep aside .
In a mixer bowl, add coconut green chillies ,
ginger ,onion ,garlic and corsely grind it
without adding water.Soak the kudampuli
for 2 minutes in water and cut them into
small pieces.Drain the puli and combine with
fish ,coconut mixture ,curry leaves ,salt and
¼ glass of water in a earthenware for 10 minutes
in low flame .Turn off the fire and pour 1 tbsp ,
coconut oil on top .
hot or cold the smell itself is appetising .
-Small fishes or sardines are preferred for this dish .