WHIPPED CREAM

INGREDIENTS

• Heavy cream - 1 cup (250 ml)
• Vanilla essence - 1/2 tsp
• Powered sugar - 2-4 tbsp

METHOD

•  Take two bowls in which one bowl gets easily fitted in the second bowl.  Put 1 tray ice cubes in big bowl and palace the small bowl above the ice, pour heavy cream in it.
   

• Whip the cream with the help of electronic mixture
  

• Firstly keep the speed at normal pace and slowly-slowly increase the pace.  After beating for a while,add sugar powder and vanilla essence to it and stir. Beat the cream until it becomes thick.
  

• It takes about 8 to 12 mins to whip the cream.  After whipping the cream store it in a air tight container and whenever to want to use it, take it out from the fridge 10 mins before.  If the cream gets loosen up whip it again.The cream doubles in quantity once  whipped.

PEPPER KUZHAMBU

INGREDIENTS

• Gingelly oil-1 tbsp
• Hing - a pinch
• Fenugreek-1/2 tsp
• Garlic-8 cloves
• Onion(large)-1/small- 4-5
• Medium size tomato-1
• Black Peppercorns-1 1/2 tsp
• Cumin seeds-1 tsp
• Turmeric- a pinch
• Coriander powder-1 tbsp
• Chilli powder-1 tsp
• Tamarind-1 small gooseberry size
• Jaggery-1/4 tsp
• Vegetable (potato/broad beans/drumstick)
• Curry leaves 

METHOD

1. Soak tamarind in a cup of water and keep aside.
2. Heat 1/2 tsp of oil in a pan and fry cumin and black pepper corns, Grind them.
   
3. Now, heat oil in pan and fry fenugreek, curry leaves, mashed garlic.
   
   
4. Add onion , saute.
   
5. Then, add tomato and grounded powder, saute along.
   
6. Now, add chilli powder, coriander powder and turmeric, saute well.
   
7. Add vegetable , add 3/4 cup of water and boil.
   
8. Once vegetable gets cooked add tamarind along with jaggery.
9. Leave for 7-10 mins in Low flame and when it comes to thick consistency , take out of flame 
   
10. Serve with Rice and Papadum.

                                               

BEETROOT HALWA

INGREDIENTS

• Beetroot(grated) - 3 cups
• Milk - 2 cups
• Sugar - 1 &1/4 cup
• Ghee - 3 tbsp
• Cashew - 5

METHOD

Take a heavy bottomed pan, fry the grated beetroot for 3-4 minutes. 

Add milk and bring to boil.

                                       

Cook until the mixture gets thickened in medium flame. 

Then add sugar, Mix well.

                                         

Cook until the mixture is glossy and add ghee.

Continue frying until it starts leaving the sides.

   

                                                    

Transfer to serving plate and garnish with nuts fried in ghee.