Carrot Soup

Ingredients:


4 medium sized carrot cut into small pieces
1 small tomato
1/2 tsp red chilli sauce
2 tsp cornflour
Salt to taste
Pepper powder
2 tsp butter


Method:

Cook the carrot and tomato till tender. Cool and grind it to a fine paste.

Heat butter, add the carrot tomato paste into it. Add required water, salt, pepper, red chilli sauce and cook for a minute. Add cornflour paste and cook for another minute till slightly thick.

Sweet Corn Vegetable Soup

Ingredients:

1 cup corn
3 cups water
1 tbsp Corn flour
Salt to taste
Bit of Sugar (optional)

Boiled peas and small pieces of carrot, coriander leaves (optional)
1/2 tsp Soya sauce
1/2 tsp chilli sauce


Method:

Cook the corn and keep some seperately. Grind the remaining corn with little peas.

In a pan, add water, grinded corn and corn flour and mix well on low flame.

Add the remaining ingredients and when the soup becomes thick. Now add the boiled peas, small pieces of carrot and the corn kept seperately. Garnish with very few coriander leaves and serve.

Fruit pizza recipe

Ingredients:


 1 (18 oz) Sugar Cookie Dough (package refrigerated)  1 (8 oz) package Cream Cheese (softened)  1/3 cup Sugar  ½ tsp Vanilla Extract  4 cups fresh Fruits (sliced)  ¼ cup Orange Marmalade  1 tbsp Orange Juice




Method:

Preheat the oven to 375 degrees F.

	Slice the dough into 1/8-inch slices; line a (14-inch) pizza pan with slices and press to shape into a crust.
	Bake for 12 minutes until light brown. Let cool.
	Mix together cream cheese, sugar, and vanilla and spread over cookie crust. Arrange fruits over cream cheese mixture.
	Mix orange marmalade with orange juice and drizzle over fruits. Chill for 1 hour. Serve cool.

KERALA FISH CURRY

Ingredients:




400 gms fish pieces 
1/2 cup chopped onion 
1 tsp chopped ginger
2 tbsp tamarind pulp 
1/2 cup coconut milk 
1/2 cup fresh grated coconut 
2 dry red chili 
1 tsp red chili powder 
1 tbsp soaked rice 
1 tsp cumin seeds 
2 tsp coriander seeds 
1/2 tsp turmeric powder 
2 tbsp oil 
Salt To Taste



Method:

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Rice jaggery Payasam

Ingredients:




Rice: 1cup
Jaggery: 2 cups
Grated coconut: 1/2 cup
Ghee: 2 tbsp
Cardamom powder: 1 tsp
Cashew nuts ( splits ): 1 tbsp
Raisins: 1 tbsp 




Method:




Wash the rice and cook well in a pressure cooker.
Dissolve the jaggery in one cup of water and strain it.

Heat ghee in a pan. Add cashew nuts and kismis / raisins. Fry for 2 minutes. Remove from the ghee and keep aside. Add melted jaggery and saute on a low heat for 3 - 4 minutes or till you get a nice aroma of jaggery and ghee. Add cooked rice. Mix well. Add grated coconut and mix well.Cover with a lid and cook on a low heat for 10 minutes. Stir occasionally. Finally, sprinkle cardamom powder. Add cashewnuts and raisins. Mix well. Serve warm or cold.