Bread Gulab Jamun

Ingredients:

5 Slices of Fresh white bread
4 tbs Fresh Milk 

3/4 cup Sugar

1 cup WaterFew strands of Saffron

1/2 tsp Cardamon powder
Oil to fry

Finely sliced Almonds and pistachio (for garnishing)  

Method:

• Trim off the brown edges from the bread and soak them in milk for a few mins.
• Now knead the bread to a soft smooth dough and shape into marble size balls.
• Take sugar, water and cardamon powder in a pan. Boil it and make a thick syrup. Keep on very low flame.
• Add the saffron strands to the syrup.
• Meanwhile heat oil in a deep bottom pan on medium high flame and fry the bread balls till golden brown.
• Drain the bread balls on the kitchen towel and immediately drop them into the syrup.
• Let them soak in the syrup for atleast an hour. The balls would have doubled in size by now.
• Serve it hot or cold garnished with finely sliced almonds and pistachio.

Spicy Pan Grilled Salmon

Ingredients:

2 Salmon fillets

1 tsp Freshly ground black pepper

11/2 tbsp Kashmiri Chilli powder

1/2 tsp Roasted ground cumin

1/4 tsp Turmeric powder

salt to taste

1/2 tsp Olive oil

Method:

• Wash and clean the salmon fillets. Pat it dry and place on a wide plate.
• In a small bowl, combine the spice powders with salt  and rub everything together to mix well.
• Rub the spice mixture on the salon fillets, making sure that all sides are well coated. Marinate for a couple of hours in the refrigerator.
• Heat an outdoor grill or heat olive oil in a grill pan over medium high heat. Once the pan is hot, place the salmon skin side up.
• Cook for about 5 mins each side till the salmon fillets are opaque and cooked thoroughly.
• Serve it pipping hot with salad or pasta dishes.

Kuzha Puttu

Ingredients:

2 cups Red rice puttu flour

water

salt to taste

3/4 cup freshly grated coconut

A pinch of Cardamon powder

Ripe bananas

Sugar

Method:

• Heat a wide non stick pan and dry roast the red rice flour on low flame till it emits a nice aroma. Cool the flour and sieve it.
• In a big bowl, add the red rice flour, cardamon powder and salt and rub well to mix.  
• Sprinkle water little by little into the rice flour and mix well till it resembles bread crumbs. 
• In the meanwhile, boil water in the puttu maker base pan.
• Now fill the puttu maker's top with 2 tbsp of grated coconut followed by the puttu flour till you reach half of the puttu maker. Then again fill it with 2 tbsp of coconut  followed by the puttu flour till you reach the brim of the puttu maker. 
• Make sure you don't press the puttu flour and pack it loosely in the puttu maker. 
• Now place the top of the puttu maker to its base and steam for 6-8 mins. Remove and carefully push the steamed puttu out of the puttu maker.
• Serve the puttu hot with ripe bananas and fine sugar.

Urulai Varuval/Spicy Potato Roast

Ingredients:

3 New Potatoes

1 Onion (Chopped)

5 cloves of Garlic ( Chopped)

4 strands of Curry leaves

1/2 tsp Turmeric Powder

11/2 tsp Red Kashmiri chilli powder

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

1/2 tsp Fennel seeds

2 tbsp Cooking oil

salt to taste

Method:

• Wash and scrub the skin of the potatoes and cut it into semi thick even size pieces. Keep aside.
• Heat oil in a non stick pan, splutter the mustard and urad dhal then add the fennel seeds followed by onion, garlic and curry leaves. Fry for 2 mins.
• Then add the potatoes, stir fry, cover and cook till the potatoes are almost done. The potatoes should retain their shape and must not become mushy.
• Now add the salt, turmeric and chilli powder and stir fry on low flame till the potatoes are roasted.
• Serve it hot with rice and sambar or rasam.