Pudina Chutney

Mint Leaves (Pudina) - 1 cup

Salt to taste

Shallots - 1/2 cup

Ginger/Garlic paste - 1/2 tsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1 tsp

Curry leaves








Heat oil in pan, add cumin seeds and fry for few seconds. Now add the shallots and saute till it becomes soft. Now add the ginger-garlic paste, saute for a while. Add the mint leaves, salt, simmer and saute till it becomes little cooked. Let it aside for cooling. Now blend this mixture to a paste. Heat oil in pan, add mustard seeds, curry leaves. After spluttering, add this to the chutney, stir well and serve.

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Cheese Cake

Butter - 1/2 cup

Chocolate chunks - 4-5 pieces

Castor sugar - 1/2 cup

Eggs - 2 (well beaten)

Milk - 1/4 cup

All purpose flour - 1 cup

Cashew nuts - few nos


Topping:

Cheese - 1/2 cup (melted)

Castor sugar - 1/2 cup

Eggs - 3 (well beaten)

Vanilla Essence - few drops

Yogurt - 125 ml

Tutty fruity - to garnish



Preheat the oven @ 250 degree. Grease and flour the baking pan. Melt the butter and chocolate in low flame, stir often until smooth. Remove from heat and beat in sugar. Add the eggs and milk, beating well. Add the cashew nuts.

Stir in the flour and mix till it becomes a smooth batter. Transfer the batter into the baking pan and bake it for 25 minutes. Remove from oven. Reduce the temperature to 160 degree.

For the topping, beat together the cheese, sugar, eggs and vanilla essence until well blend. Stir in the yogurt, then pour over the brownie base. Bake for a further 45-55 minutes or until the center is almost set.

Run a knife around the edge of the cake to loosen from pan. Leave it to cool before removing from pan. Chill in the fridge for 4 hours before cutting it. Garnish with tutty fruity ans serve.

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Chicken Varuval (Kerala Style)

Chicken - 1 kg (cut into small pieces)

Red chillies - 1 cup

Shallots - 1 cup (peeled)

Salt to taste

Curd - 1/2 cup

Coconut oil (for deep fry)


Wash and cut the chicken into small pieces and keep aside. Now in a blender, add the red chillies, shallots and salt, blend it with little water till it becomes a paste. Add this paste to the chicken along with curd and mix it thoroughly. Let it marinate for 2 hours. Heat oil in a pan, put these marinated chicken pieces in batches, simmer and fry till it turns golden brown. Serve Hot.

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Simple Peas Pasta

Pasta - 1 cup (boiled)

Onion - 1/2 cup (finely chopped)

Peas - 1/2 cup

Green chillies - 2 nos (chopped)

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Pepper powder - 1 tsp




Pressure cook the pasta till well cooked, keep aside. Heat oil in pan, add mustard seeds, cumin seeds and saute for few seconds. Add the onions and saute till it becomes soft, add green chillies and saute. Now add the peas, pasta, salt, turmeric powder and saute in low flame till the raw tastes goes off. Now at last add the pepper powder and serve hot.

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