Papaya juice

Ingredient:

• 1 cup ripe papaya
• 1 large banana
• 1 teaspoon honey optional
• ¼ cup milk
• 1 cup water
• Required amount of sugar

Method:

• Blend papaya, banana, sugar while adding water little by little
• Add milk and honey mix well
• Add water to required consistency
• Drink with some ice cubes 

Honey is best sweetener than the sugar

Whole wheat flour (Atta) Banana Cake

Ingredient:

• 1 ½ cup whole wheat flour
• ½ cup sugar
• 2 large ripen banana
• ¼ teaspoon coffee
• 1 teaspoon baking soda
• ½ cup margarine
• 2 eggs
• 10 dates or cashew optional

Method:

• Sift flour and baking soda, keep it aside
• Beat the margarine and sugar
• Add the egg one by one while beating
• Now add mashed banana, coffee, dates and beat again
• Mix the flour little by little
• Pour the mixture in greased non stick tray  
• Bake in a preheat oven in 350’f for 20 minutes
• Garnish with icing cream
  Note: Usually cakes gives better taste after one day

Spicy cauliflower

Ingredient:

• ½ Medium size cauliflower
• 1 green chilli
• 2 Cloves garlic chopped
• 1 teaspoon chili paste
• 1 tablespoon oil
• Pinch of mustard
• ½ teaspoon cumin seed
• ½ teaspoon fennel
• ¼ teaspoon turmeric
• ½ of large onion
• ½ tomato
• ¼ cup water

Method:

• Clean and cut the cauliflower into small pieces
• Heat the oil add mustard, cumin seed, fennel, garlic and onion
• Now add green chilli, turmeric, salt and cauliflower
• Stir for few minutes and mix the chilli paste
• Now add tomato and water cover it for 8 minutes
• Serve with rice

Caramel pudding

Ingredients:

• ½ tin condensed milk
• 1 egg
• ½ tin milk
• ½ tin water
• pinch of cinnamon powder/ ½ teaspoon vanilla essence

For caramel

• 1 ½ Tablespoon sugar
• 1 ½ Tablespoon water

Method:

• Mix sugar and water heat slowly till it becomes brown
• Pour the caramel in a dish
• Beat the egg and mix all ingredients together
• Pour it in the dish with caramel
• Steam for 30 minutes (time may vary according to the steamer)
• Prick the center with a toothpick and check before taking it
• Let it cool 
• Take a plate and turn it upside down while serving

Devilled chicken

Ingredients:

For fried chicken:

• 250g chicken
• 1 tablespoon tomato sauce
• 1 tablespoon soy sauce
• ½ tablespoon chick pea flour

For tempering:

• ½ onion
• 1 tomato
• 3 spring green onion
• 1 Capsicum 
• 1 tablespoon chili flakes
• 1 tablespoon tomato sauce
• 1 tablespoon soy sauce
• pinch cumin seed
• 1/2 tablespoon oil
• salt to taste

Method:

• Mix the chick pea flour ,soya sauce and salt
• Apply to the chicken and keep it aside for 15-30  minutes
• Heat the oil,   fry the chicken till golden brown
• Heat the oil in a pan put onion, capsicum and tomatoes and saute for few seconds
• Add chilli flakes, pepper powder and saute for few minutes
• Now add ¼ cup of water and mix it
• Add tomato sauce and soya sauce
• Finally add chicken and green onion stir well
• Cover and cook for 3- 5 minutes

Sarkkarai Pongal

Ingredients:

• 1 cup red rice
• 1/4 cup moong dal/ green lentil
• 2 tablespoon ghee
• 1 cup jaggery
• 10 cashew
• 1 cardamom
• 1 pinch dried ginger powder
• 1 tin coconut milk
• 3 cup water

Method:

• Roast the green lentil
• Wash rice and  green lentil and keep aside
• Heat one teaspoon ghee, roast the cashew and take it out
• Add the water with rice and lentils
• Add pinch of salt and bring to boil
• When the rice cooked ¾ add the jaggery and stir
• Add the cardamom
• Now Add the coconut milk and reduce the heat
• stir continuously to avoid burning
• Cook till the  rice become soft and absorb all liquid
• Add balance ghee and mix it well
• Remove from heat while there is little watery
• Add cashew and cover the pot

French toast with Eggnog

Ingredients:

• ¾ cup eggnog
• ¼ cup milk
• pinch cinnamon powder
• butter
• 2 slice of bread 

Method: 

• Mix the eggnog, milk and cinnamon powder
• Beat slightly
• Heat the pan and melt the butter
• Dip the bread in mixture and toast it

Serve with butter or maple syrup or honey

 (1 Serve)