Fried bread and dragon dip

Ingrediends

Dragon dip

Milkmaid:1/2cup
Egg:1
Dragon fruit:1

Fried bread

Oil: to fry

Bread: 5 breads cut in triangle

Proceedure
Run the dragon fruit in mixer. Add it to the milkmaid and 1egg. Beat the mixture for 2 minutes. Cook it at medium flame for 5 minutes till the dip becomes thick. 

Heat oil smoking hot put in triangled bread into it and fry. Serve it with fried bread.

Chatpata fruit salad

Ingredients
Kiwi: 2
Pomegrenate: 1
Plantain banana:1
Small banana:2
Papaya:1/2
Sugar: 1/2 cup
Chat masala:1 tblsp
Pepper: 1/4th tsp

Preperation
Cut all fruits into small cubes. Take out all pomegranate seeds all into a big bowl. Powder the sugar and all it, chat masala and pepper into the fruits. Mix well and serve.

Gajar Halwa

Ingredients:

Indian red carrots: 1 kg
Sugar 1 to 2 bowls
Khova/mava: 100g
Elaichi: 6 to 7
Ghee: 4 to 5 tblspoons

Preperation:
Grate carrots to thin shreds. in a deep vessel, preferably a large pressure cooker as you need lots of room to stir, pour in ghee and stir fry the grated carrots till the raw smell of the carrots are gone. Then add in crushed khova and sugar with crushed elaichi seeds. Mix in very well till it reaches its thick consistency. It will take around half an hour for the halwa to reach its desired consistency. You can garnish it with sliced almonds and pistachios if desired. Serve hot. 

Puliogere

Ingredients:

PULIOGERE PASTE

Puliogere powder:3-4 tblsp
Tamarind paste: 1 bowl
Jaggery: 1 bowl (crushed)
Dry coconut: 1/2 cup (powdered)
salt: to taste

Tampering: 
urud dal: 1 tsp
chana dal:1tsp
peanuts nut: 1 cup(roasted)
curry leaves: 2 strands
oil: 5 tblspoons

Cooked rice: as much required.
[1 tblspn puliogere paste would be enough for 2 bowls of rice in case required, can add more].

Preparation:
Simmer the tamarind paste to become thick. Add jaggery and stir for it to melt. As it melts, add salt and puliogere powder and mix well. This will turn it into a thick pulpy form.Off the flame and add dry coconut powder. Mix well. In another pan, heat oil and put in all the dals. When they turn brown add roasted peanuts and curry leaves. add this to the paste and mix well. You can keep this paste for more than a week.

Take in cooked rice and 1 to 2 tblspn of puliogere paste and mix well. add salt if required and chopped coriander leaves if preferred.
N.B-> jeera rice or basmathi rice is best suited for it but here in the picture i used picture i have used boiled rice.

ALTERATION:

Powder thick Poha/Aval. Wash the powdered poha. keep aside for it to fluff up. Mix in lemon juice and salt into it with chopped corriander leaves. In a vessel, heat oil, pop in a tsp of mustards and jeera. Put in some chopped onions saute till soft add a tblsp of puliogere paste mix well add the fluffed up poha/ aval powder. mix well. Serve.

KAPPA or tapicoca

Ingredients:
Tapioca: 1 kg
garlic pods: 5 pods
turmeric powder: 1/4rth tsp
salt: to taste
coconut: 1/2 bowl
mustard seeds; 1 tsp
curry leaves: 1 stem
oil: 1 tblsp
Procedure:
De-skin, Cut and clean tapioca. In a pressure cooker add tapioca, turmeric powder, garlic and salt with required amount of water. Pressure cook till 3 whistles. Wait for the pressure to go. When done. drain the water into a cup and keep aside. Mash the tapioca. Add the drained water, bit by bit to make sure the tapioca is moist. It is fine if the tapioca seems water at this stage. Add in coconut . Meanwhile in a small vessel heat oil. add mustard and curry leaves. add it to the tapioca. Mix well and serve. It is a typical Kerala dish. KAPPA!

Bitter guard crisps

Ingredients:
2 bitter guards: cut into circles 
red chilly powder: 1 tsp
turmeric powder:1 tsp
garam masala: 1 tsp
salt: to taste
corn flour/rice flour: 3 tablespoon ( pref. corn flour)
oil : to deep fry
Proceedures:
Wash the cut bitter guard rings. Add in the red chilly powder, turmeric powder, garam masala powder and salt . Mix well. After which only, add corn flour or rice flour to coat each rings dryly.it should seem dry coated. deep fry each rings in smoking hot oil and yummy bitter guard crisps are ready. It's yum as a  side dish with rice. 

Murukku

Ingredients
Rice flour: 1 cup
Gram flour (Besan): 1/2 cup
Split black gram powder ( urud powder)=  1/4th cup
cumin seeds (Jeera): a pinch
Sesame seeds (Til): a pinch
water: as required
salt: to taste
Oil: to fry
Proceedure:
Sieve all 3 flours together. Dry roast them till the flour is cooked. it may take a while. Keppt the mixture aside for cooling. When cold, mix in the rest of the ingredients in which the water should be added enough to make the mixture into a tight dough. Put the dough into the mould and press in into the hot smoking oil. cook for at least 2 minutes for the murukku to be crispy. 
Yum murukku ready.