Garnishes from sooraj

Konchu Ularthiyathu Scampi- 3 no., Onion, chopped- 100 g, Garlic, sliced- 30 g, Green chilly, chopped- 30 gGinger , julienne- 25 g, Curry leaves- a few Tomato, chopped- 50 g,Kashmiri chilly powder-20 g,Coriander powder- 10 g, Turmeric powder-5 g,Garam masala powder- 5 gFennel powder- 5 g, Coconut oil- 50 मल

1। Shell, de vein and clean the prawns.2. In a pan, heat the coconut oil, add ginger juliennes, chopped green chillies and curry leaves. Add the chopped onion and saute till golden brown. 3. Add the chopped tomatoes, chilly powder, turmeric powder, coriander powder and the fennel powder. Saute and cook till well done.4. Add the prawn and mix it along with the above mixture and cook. 5. Finish by adding a pinch of garam masala powder. Serve hot.
Masala Grilled Fish Fresh fish fillet- 2 no।For the marinade:Turmeric powder- 5 g, Kashmiri Chilly paste- 80 g, Curry leaves- a few Coriander powder-20 g, Vinegar- 15 ml, Chopped shallots- 10 g, Egg- 1 no., Crushed black pepper- 5 gGinger garlic paste- 10 g, Salt- to taste, Coconut oil- 40 ml,Method 1. Mix together all the ingredients together mentioned for the marinade till it forms into a thick paste.2. Apply this marinade on the fish fillet and grill it on a griddle. 3. Cook till the fish gets cooked and becomes little crisp.4. Serve hot with some lemon wedges. Paneer Shabnam Cottage cheese- 500 g, Capsicum- 100 g, Onion-80 g, Tomatoes -100 g. Jeera- 3 gGinger-10 g, Garlic-10 g, Garam masala powder- 3 g, Chopped coriander- 10 g, Salt to tasteOil-10 mlMethod 1.Heat oil in a pan, add jeera and allow it to crackle. 2.Add the chopped ginger and garlic and saute. 3. Add the onions, capsicum, tomatoes and cottage cheese. Cook well.4. Add the garam masala powder, salt and coriander leaves and cook. 5. Once the tomatoes are fully cooked, serve hot. Grilled Chicken with Garlic Mash and Balsamic Onions Chicken breast- 2 no.,Garlic, chopped- 5 g, Potatoes, mashed- 50 g, Onions, sliced-15 gBalsemic vinegar- 5 ml, Butter- 10 g, Cream- 10 ml, Salt to taste, Crushed pepper-5 gParsley a sprig, Sugar- 5 gMethod 1.Marinate the chicken breast with salt and pepper. Apply butter on a griller and grill the chicken breast till it cooks. 2.Melt a little butter in a pan and add the chopped garlic. Add the mashed potatoes and mix well. 3. Season the potatoes with salt and pepper. Add cream and remove from flame. 4. Melt the remaining butter in a pan and add the sliced onions and saute.5. Add the balsamic vinegar, sugar and a pinch of salt and cook till onions are soft. 6. In a plate put the mashed potatoes in the centre and arrange the chicken breast on top. 7. Put the balsamic onions on top of the chicken and serve garnished with a sprig of parsley.Karikku Pudding Egg yolks-4 no., Sugar- 40 g, Milk-125 ml, Gelatin- 15 g, Coconut milk- 125
ml
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method
Whipped cream- 100 g, Scrapings of tender coconut 50 gMethod 1. Cream the egg yolks and sugar together till it becomes fluffy. 2. Add hot milk to the creamed egg yolk and sugar and mix well. 3. Cook this mixture in a double boiler till it becomes thick. 4. Melt the soaked gelatin in a double boiler. 5. Add the melted gelatin in a stream and fold into the custard and cool the mixture. 6. Add the coconut milk and strain the liquid.7. Fold in the whipped cream and finally add the scrapings and put it in the moulds. 8. Keep it in refrigerator for one hour till the pudding sets. 9. Serve the pudding garnished with pineapple slices and chocolate sauce.