Cold Coffee

Ingredients:

Boiled and Chilled Milk - 1 cup
Coffee Decocotion - 2 tbsp
Powdered Sugar - 1 tbsp
Malai Icecream - 3 tbsp
Hersheys Chocolate syrup - 1 tbsp

Method:

• In a blender add in milk, decoction and sugar.
• Add in icecream and blend it.
• In a serving glass add in chocolate syrup and rotate it.
• Now pour in the cold coffee and serve.

Note:

• I had malai icecream which I made for jigarthanda, so used it to give extra richness.
• Adding icecream is optional.

Banana Biscoff Cupcakes

Ingredients:

Wheat flour - 1 1/2 cup
Banana - 2  1/2 (mashed)
Baking powder - 1/2 tsp
Baking soda - 1 tsp
Brown sugar - 1/2 cup
Oil - 3/4 cup
Vanilla esc - 1 tsp
Biscoff spread - 2 tbsp
Choco chips - As reqd

Method:

• In a bowl add in bananas and mash it with a fork.
• Now in other bowl add in oil, sugar and whisk well.
• Add in esc and mix well.
• Add in mashed bananas and mix well.
• Now to this add in flour, baking soda and bakind powder.
• Fold well.
• If batter is too thick add in little milk accordingly.
• Pour this in a lined muffin tray.
• Top it with chocochips.
• Bake this in a preheated oven (OTG) at 180°C for 15-18 mins.
• Yields 8 cupcakes.

Karuvaepillai/Curry Leaves Kuzhambu #1

Ingredients:

Small onion - 10-15 (fine chop)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Vadagam - 1 tsp
Coriander powder - 1 tbsp
Sambar thool - 2 tbsp
Jaggery - small piece
Curry leaves - a sprig
Tamrind water - 2 cup (soak lemon size tamrind in water)
Salt, Water, Oil - As reqd

For Masala:

Curry Leaves - 1 cup
Garlic - 4
Ginger - small piece
Dry red chilly - 3
Green Chilly - 2
Tamrind - small piece
Coconut - 2 tbsp (grated)

Method:

• Clean and wash the curry leaves and set aside.
• In a pan add oil and add in items under "For Masala".
• Saute well.
• Add in curry leaves at last and mix well.
• Let this cool and then blend to fine paste by adding little water.
• Heat oil in pan and add in mustard seeds.
• Once it splutters add in cumin seeds, vadagam and curry leaves.
• Add in fine chopped onion and saute well.
• Add in grinded paste and mix well.
• Cook in low flame.
• Now strain and add tamrind water and mix well.
• Add in coriander powder,sambar thool and salt.
• Add little water and mix well.
• Cook in low flame for 7-8 mins.
• It will be of thick gravy consistency.
• Add in jaggery piece and mix well.
• Goes good with rice/idly/dosa.

Badam Pisin

Ingredients:

Badam pisin - 3 pieces
Water - 3/4 cup

Method:

• In a bowl add in badam pisin pieces.
• Add water to this.
• Set this aside for overnight.
• After the desired time, you can see the bloomed gel consistency pisin.
• It yields 1- 1 1/2 cup of badam pisin.
• Can store it in refrigerator.
• Stays good for a week.
• I used this in Jigarthanda.

Zarda

Ingredients:
Basmati Rice - 1 cup
Sugar - 1 1./4 cup
Green Elaichi - 3
Cashew nuts - 6-8 (broken)
Raisins - 5-6
Kesari color - a pinch
Water - 1 1/2 cup

Method:

• In a pan boil water.
• Add in washed rice to this and add green elaichi too.
• Add in a tsp of ghee and mix it.
• Cook till rice is cooked 3/4 th.
• Now strain the rice and remove the elaichi pods and set aside.
• Heat ghee in pan and roast cashews and raisins and set aside.
• Now to the same pan add in cooked rice, sugar and mix well.
• Add in kesari color and mix well.
• Cover and cook in low flame for 5-6 mins.
• Add in roasted cashews and raisins.
• Drizzle ghee and serve hot.