Construction birthday party

Microwave dhokla

Combine 2 tsp sugar, 1/2 tsp salt, 1 cup besan and 2 tsp eno powder. Make a batter using enough water. Pour it into a bowl and microwave for 1.5 minutes in high power.

Kerala style salmon roast

Marinate small pieces of salmon (250 gm) with salt,1 table spoon ginger garlic paste, 1 tsp turmeric powder, 1 tsp saunf powder,1 table spoon red chilli powder and 1 tsp black pepper powder. After 6 hours, shallow fry it. Heal 1 tsp oil and add 1 sliced onion.Add salt, 1 tsp red chilli powder , 1 tsp garam masala, 1 tsp turmeric powder,1 tsp saunf powder, 2 chopped green chillies, ginger and garlic. Saute well until cooked. Add fish and curry leaves. Stir fry for 5 -10 minutes. Serve hot.

King fish biriyani

Marinate 1/2 kg fish in ginger garlic paste, salt, black pepper, red chilli powder, turmeric powder, saunf powder and yoghurt. After 1 hour, shallow fry the fish. In another pan, heat 2 table spoon vegetable oil and add 1 tsp turmeric powder, 1 table spoon red chilli powder and 1 tsp garam masala. Saute well for 5 minutes and add 2-3 sliced onions, 2-3 green chillies. Saute well. Add cooked fish and cover the lid. Cook for 20 minutes in low flame. After this add a thick paste made of 1 cup grated coconut, 3-4 garlic, 1 green chilli and 12 cup soaked cashews. Cook for 15 minutes and add 1/2 cup chopped coriander leaves. In a thick vessel, heat 2 table spoon vegetable oil and add 1/2 sliced onion, cloves and 1 cardamom. Add 3 cups of basmati rice and sauté for 5 minutes. Add 6 cups of water, salt and 1/2 tsp turmeric powder. Cover and cook until the rice is done. Grease a large tray with ghee and add fish. Layer rice over the fish. Add 1 tsp vanilla essence, 1 tsp garam masala, 1 handful of raisins and cashews. Cover and seal with aluminium foil and bake at 350 degrees for 30 minutes. Serve hot.

Cauliflower fritters (Vada)

Mix 2 cups grated cauliflower, 1 sliced onion and 1 tsp salt. Microwave for 5 minutes. Add 1/2 egg, 2 table spoon grated coconut, 1 tsp paprika powder, 1 tsp grated ginger, 2 tsp olive oil, 1 tsp chopped coriander, 1 table spoon (soaked) tapioca pearls, 1 tsp crushed peanuts and 3 table spoon chick pea flour (besan).Combine well in a blender. Make a paste. Make lemon sized balls and flatten into oval shaped patties. Bake at 350 degrees for 25 minutes. Flip them half way through.

Pudding (chilled lime dessert)

Arrange crushed biscuits (15, sugar free) with 6 table spoon melted butter. Arrange in a pudding tray. Chill for 15 minutes. Whip 1 cup fresh cream, and keep it separately. Beat 1/2 tin condensed milk in a blender. Add 1/2 cup lemon juice and beat well. Combine this with cream by gently folding it in. Pour this on to the biscuit layer. Freeze for 2 hours. Recipe was originally published by nestle milkmaid

Sweet and spicy chicken (Asianet taste time)

Heat 1 table spoon lemon juice, 2 table spoon orange juice, 2 crushed red chillies, 1 table spoonhoney, crushed mustard and 1 table spoon olive oil until thick. Marinate chicken pieces (with salt) in this sauce. Add lemon pieces (without juice), add 1 pinion sliced, 1 carrot diced, 1 table spoon coriander leaves. Mix well. Marinate for 24 hours. Bake at 450 degrees for 30 minutes. Serve hot.

Mango peach punch

Mix 2 litres each of sprite, mango juice, mango lemonade and peach juice. Add chopped mint leaves for extra flavour

Low fat chocolate cake

Combine 1/3 cup powdered oats, 1/3 cup all-purpose flour, 1 cup brown sugar,1 teaspoon baking soda 3/4 teaspoon baking powder, 1/4 teaspoon cinnamon powder, 1/4 teaspoon salt, 1/2 cup cocoa powder, 1 cup greek yoghurt, 1 egg,1 teaspoon vanilla, 1 cup shredded beetroot. Bake at 350 degree F for 20 minutes.

Butter chicken

Marinate 1/2 kg chicken pieces (bone less) with 2 table spoon tandoori masala, 2 table spoon garlic paste, red colour and enough salt. Marinate for 3-4 hours and bake at 450 degrees for 35 minutes. In a sauce pan, heat 1 table spoon canola oil and sauté 2 large onions (thinly sliced). Stir until onions become transparent and slightly golden yellow. When cool, grind into a fine paste. Boil 1 large tomato (or 2 medium sized) and peel the skin off. Remove seeds and cool the tomato. Blend well. Boil 1 handful of cashews in 1/4 cup water. Let it cool and grind cashews into a fine paste using a blender along with 1/4 cup water and 1/2 cup fresh cream. Blend into a fine paste. Now heat a taws and add 1 table spoon butter. Add the onion paste and cook for fifteen minutes in medium flame. Stir well. Add tomato paste and little water. Mix well and cook for ten minutes. Add 1 table spoon red chilli powder and 1 table spoon kasoori methi. Cook well for 5 minutes.Add 1/2 cup boiled water. Mix well and cook again unit the gravy is boiling. Add chicken pieces and cook covered for 15 minutes in medium flame. Add 1 tsp kasoori methi and 2 tsp garam masala. Cook for 5 minutes. Slowly add cashew paste. Mix well and cook in low flame for 10 minutes. Garnish with coriander leaves, fresh cream, 1 tsp butter and serve hot.

Kerala style sponge cake

Make masala mix with 1 clove and 1 tsp perm jeera. Mix 2 cups flour with 2 tsp baking powder, 1 tsp masala, 1 tsp and 1 tsp salt. Whip 1/2 stick butter with 1 cup sugar. Beat 3 eggs.Combine everything. Add 1/2 cup milk to make a smooth batter. Pre heat the oven. Bake at 350 degrees for 35-40 minutes.

Easy potato snack for kids

Mash 1 boiled potato and add 2 table spoon corn flour. Add enough salt. Make lemon sized balls and flatten into oval shape. Deep fry and serve hot with ketchup.

Lemon mango pudding

Blend 1 mango (peeled and sliced) with 1/2 cup skim milk and 1 tsp sugar. Boil 1/4 cup water and dissolve i packet jello. Stir continuously until the jello solution reaches room temperature. Now add the mango puree. Combine well. Refrigerate for 4 hours. Garnish with chopped mangoes or pineapple slices. Serve chilled.

Mango pudding

Blend one and half ripe mangoes (peeled and sliced) with 1/2 cup milk, 2 table spoons of sugar and 1/2 cup sweetened condensed milk. Boil 1/4 cup water and dissolve 1 packet orange jello. Stir well until it is cold. Mix the jello with the mango blend. Combine well. Pour in a glass bowl and set in the refrigerator for 5-6 hours. Serve chilled.

Chicken curry

Heat 2 table spoon oil and add 1 tsp saunf powder.Saute 3 sliced onions. Cook until onions are soft. Add 1 table spoon turmeric powder, 1 table spoon red chilli powder, 1/2 tsp garam masala and 1 tsp coriander powder. Heat the masala well. Cook covered. Add salt and chicken pieces (500 gm). Mix well. Cover and cook. After ten minutes, add 1/2 tomato (sliced). Cook again for 5 minutes. Grind 1/2 cup coconut, 6-7 garlic, 1 inch size ginger and 1 green chilli. Add this paste to the chicken curry. Add 1/2 cup hot water. Cook covered for ten minutes. Serve hot.