Fruit Salad

Fruit Salad - preparation time 1 hr
My husband like fruit salad very much so when I got married and came I started preparing this dish. In my mom's place I used to prepare ice creams. Sure all your family members especially kids love and like this fruit salad very much. It is an healthy way to make kids eat fruits.
　
You can make this salad with the fruits you like. Make sure you use hard and non watery fruits (avoid melon fruits)

Ingredients:-
Apple - 2
Orange - 2
Mosambi - 1
Pomegranate - 1
Honey - 2 tbsp
Vanilla Custard powder - 2 tbsp
Milk - 1 cup
Guava - 2 (optional)
Dates - 10 (Remove the seed)
Sugar - 10 tsp (add according to your taste. Some fruit will be very sweet so you can add less sugar)
Ice cream - As required (optional)
　
Preparation method:-
Peel the skin of apple, remove the seeds and chop to small cubes. Sprinkle some sugar over the apple cube to avoid oxidation.
Take the flesh or orange and mosambi . Make to small pieces
Remove the pomegranate seeds or pods.
In a pan boil the milk and bring to room temperature. Mix custard powder with water or warm milk and add to boiled milk.
Heat the milk, sugar and custard mixture. Bring to boil and switch of the flame. It will become thick. Cool the mixture.
Mix all the fruits in a bowl along with chopped dates. Add the custard milk and mix with the fruit.
Refrigerate and when cool serve along with honey and ice cream.
Very delicious and healthy sweet is ready.

Note:-
You can add sweet seedless Grapes, Guava, banana, pineapple, papaya if you like these fruits.

Peerkangai Kosthu

Peerkangai Kosthu - preparation time 20 mins When some people are allergic to brinjal how we can serve them the tasty gosthu recipe so it tried making this and to my surprise it came out very sell. Try it out you might like this recipe.

Ingredients:-
Ridge gourd (Peerkangai) - 1 (Check whether the peerkangai is not bitter by tasting the flesh part of ridge gourd)
Small Onion - 20 (finely chopped i.e. small strips of 1/2 inch)
Roasted and ground red chili powder - 1 tbsp
Green chili - 1slit in middle
Curry leaves - 5 (washed and finely chopped)
Coriander leaves - 4 (washed and finely chopped)
Turmeric powder - ¼ tsp
Tamarind juice - 1 tsp
Water - Required to cook brinjal and onion
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Roast till nice aroma comes and powder- 2 tbsp of coriander seed, 1 tsp gram dhal, 4 pepper & 1 red chili
Salt to taste

Preparation method:-
Roughly take the hard skin part of ridge gourd (peerkangai). Chop the peerkangai to small pieces.
Add one tbsp of oil to a kadai, add chopped peerkangai (without water), turmeric a pinch, salt to cook.
Sortae for few mins and sprinkle little water so the peerkangai will be cooked softly.
Mash this using a ladle and transfer to a bowl.
Clean the tawa and add 1 tbsp oil, mustard, urad dhal, green chili & chili. When dhal is golden brown add the chopped onion fry to transparent colour.
Add remaining turmeric, water, salt and boil till the onion is cooked.
Now add the tamarind juice, cook till the raw smell of tamarind goes off. (Take care while adding the tamarind juice. This gravy will be tasty only when all the taste and required proportion)
Add boiled and mashed peerkangai to the boiling onion and tamarind gravy.
When vegetables blends with all the ingredients it will become a thick gravy. If you want you can add little water to the gravy.
Add coriander, roasted ground red chili powder, coarsely ground powder (roasted coriander seed, gram dhal, pepper & chili) to the gravy and boil for few minutes. Due to dhal it will become thick.
Heat 1 tsp of gingely oil and add to the peerkangai kosthu. This will give the appropriate colour and taste to the peerkangai kosthu or Ridgegourd kosthu.
Finally transfer to a bowl and garnish with curry and coriander leaves.
Goes very well with dosa and idli.

Rava dosai

Rava dosai - preparation time 20 minsFew days before I tried making this dosai. It came out well so I thought of sharing it. It was thin and crisp.

Ingredients:-
Rava flour - 1 cup
Maida flour - 1 tbsp
Rice flour - 1/2 or 3/4 cup ( first add 1/2 cup if you want still thin we can always add the flour in later stage)
Salt - to taste
Onion - 1 (chopped to small cubes)
Ginger - 1 inch (chopped finely)
Chili - 1 (chopped finely)
Pepper - powder 1/2 tsp
Cumin seed - 1 tbsp
Curry leaves - 1 string chopped finely
Oil - 2 tbsp
Mustard seed - 1/2 tsp
Urad dhal - 1 tsp

Preparation method:-
Heat a tawa with oil. Add mustard to splutter, urad dhal, onion, chili, little salt and fry till the onion is slightly cooked.
Transfer the cooked ingredients to a vessel. Now add the flour (Rava, maida and rice flour) mix well along with ginger, curry leaves, pepper, cumin, salt and with onion.
Add little water and make to paste so that we can avoid lumps. If you add all the water in beginning it will be difficult to get rid of lumps.
When the paste is fine add water to make batter consistency. This batter should be little more thin than normal dosai batter. Leave the batter for 15 mins.
Heat dosai tawa and pour the batter in the circle form. Remember you have to pour batter from outer part (you cannot pour the batter like normal dosai in middle and spread the flour to big circle) of circle and fill the inner part with little more batter.
More holes will be present which will make the dosai cook well. Pour little oil round. When it starts browning the dosai carefully and roast other side also.
This will be very tasty. If you want it to be little more crispy slight increase the rice flour.

Note: Try it out. If didn't come well don't worry adjust the batter consistency or flour and try again. Surely you will become an expert in making crispy rava dosai.

Cauliflower paruppu usili (Cauliflower and Bengal gram dry curry

Cauliflower paruppu usili (Cauliflower and Bengal gram dry curry) - Preparation time 30 minsSome people don't like cauliflower flavour, for them you can try this dry curry.

Ingredients:-
Cauliflower florets - 1 cup (make into small floret pieces)
Bengal gram (Kadalai paruppu) - 1/4 cup (soaked for 2 hrs)
Ginger - 1 inch piece
Red chili powder - 1/2 to 1 tsp
Salt - to taste
Turmeric - 1/4 tsp
Water - To boil cauliflower florets
Mustard - 1/4 tsp
Asafoetida - 1 pinch
Sesame oil - 1 tbsp
Urad dhal - 1 tsp
Curry leaves - 6 (finely chopped)

Preparation method:-
Soak the bengal gram for 2 hrs. Drain the water completely and transfer to mixer. Crush the ginger and add to dhal. Grind to coarsely
In a vessel add water. Boil the water with salt and turmeric. Add cauliflower florets and cook till it is soft.
Heat a heavy bottomed tawa. Add oil, mustard to splutter, urad dhal to golden brown, curry leaves and a pinch of asafoetida.
To the above pan add the grind channa dhal and fry till the dhal becomes separate. If you want you can add another 1/2 tbsp of oil.
In goes red chili powder (adjust according to you spice level) add cooked cauliflower. Sortae till the kadalai paruppu and cauliflower is mixed well.

Onion and Cucumber raitha

Onion and Cucumber raitha - preparation time 5 minsThis we tasted in my sister-in-laws home. I just made it bit spicy. It goes well with any variety rice or pulao.

Ingredients:-
Cucumber - 1 grated
Small onion - 5 (finely chopped)
Ginger - 1 inch piece (wash, remove the skin and chop to fine pieces)
Coriander leaf - 1 tsp finely chopped (chop leaves along with stem)
Green chili - 1 (very finely chopped)
Salt - to taste
Curd - 1 cup
　

Preparation method:-
In a bowl mix grated cucumber, finely chopped onion, coriander, green chili and ginger.
Before serving add thick curd and salt. Mix well and serve.
If you mix salt and curd to the vegetable and keep it will become watery.
This will be hot, tasty, healthy and fresh.