CHEESE PUDDING

This recipe can never go wrong. It takes only 5 minutes to prepare and less than an hour to set.

INGREDIENTS

1. Philadelphia (spreadable) cheese - 200 gm

2. Sweetened condensed milk - 1 cup (3/4 of the can shown)

3. Foster Clarks Pineapple jelly - 1 packet (85 gm)

4. Hot water - 1/2 cup

5. Ice water - 1/2 cup

6. Marie biscuits - 8

7. Milk - 1-2 table spoon

METHOD

1. Take the pineapple jelly powder in a bowl. To this add 1/2 cup boiling water and stir until dissolved. Immediately add the ice water and stir again.

Note - It is written on the packet to take 1 cup each of hot water and cold water. But we need only half the amount of water for this recipe.

2. Blend  the cheese in a mixie. To this add conensed milk and the jelatine solution and run the mixie for a minute.

3. Powder the biscuits. Soak this in milk and spread on the pudding bowl It should form a firm bottom layer.

4. Pour the pudding mix over the biscuit layer carefully and refrigerate.

KOVAKKA PEERA PATTICHATHU

This is an easy dish similar to thoran

INGREDIENTS

1. Kovakka (tindora) - 1/2 kg

2. Thinly sliced onion (sawala or small onion) - 1/4 cup

3. Grated coconut - 1/2 cup

4. Curry leaves - 2 sprigs

5. Ginger chopped - 1 tea spoon

6. Split green chillis - 3 or 4

7. Coconut oil - 1 1/2 table spoon

8. Turmeric powder - 1/2 tea spoon

9. Salt

10. Water - 1/4 cup (optional)

METHOD

1. Clean and cut kovakka into thin 2 cm long pieces. Mix it well with all other ingredients . Add water only if needed.

2. Transfer everything into a thick pan and cook covered on low heat stirring occassionally.

3. When the kovakka is soft remove lid and cook for some more time on medium heat stirring all the time.

PAAL PAAYASAM

INGREDIENTS

1. Raw rice (unakkalari/ pachari) - 1/2 cup
2. Sugar - 1 cup
3. Milk - 5 cups
4. Ghee - 1 table spoon
5. Cashew nuts - 10
6. Kismis - 10-12
7. Cardamom - 1

METHOD

1. Wash the rice well. Crush cardamom.

2. Take sugar, rice, milk (4 cups) and cardamom in a pressure cooker and heat without putting the weight. When steam starts coming put the weight and increase heat to high.

3. Wait for the first whistle. Reduce heat to low and allow to cook for 20 minutes.

4. Allow to cool for 20 minutes. Add the remaining milk and boil for 5 minutes.

5. Fry cashewnut and kismis in ghee and pour into the payasam.