Indulge In The Taste

Boil about 1 litre of a milk stirring in occasionally so that it does not overflow !! When it becomes almost 1/3rd and begins to form thin long lumps, add about 200 g of sugar. After the sugar gets dissolved, add a crushed pod of cardamon. Chill and serve with a dash of clarified butter.

My favourite dish - that i make it once a month regularly. Adapted from http://www.aayisrecipes.com. Ingredients: Serves 1-2 Medium sized Apple (should be sweet to taste) - 1 shredded/cut into thin pieces Sugar - 4 tbsp Cardamon pod - 1 Food color - a pinch, optional Any coarsely powdered nut - 2 tbsp Unsalted butter/clarified butter - 1 tbsp Method: Heat the butter in non stick kadai. Add the apples and cook till its tender and caramelized. Add in the sugar and mix until dissolved. Add the rest of ingredients except food color and cook for 2-3 min. Add the food color - preferably kesar color and cook for about a min. Serve garnished with carondas.

Ingredients: Serves 2 Pumpkin - 150 g, skin scrapped and cut into cubes Onion , finely chopped - 1 Cinnamon - 1 small stick Unsalted butter - 1 tsp Powdered pepper - to garnish Salt - to taste Water/any stock/milk - as required Method: Boil the pumpkin till done. Heat the butter in a kadai. Add the cinnamon and onion. Mix this with mashed pumpkin & water/ blend with the pumpkin with water. Garnish with pepper and serve hot.

Ingredients: Serves 2 Violet unstriped Eggplants - 6 medium, cut into medium long strips Oil - 3 tbsp Soy sauce - any kind - 1 tsp Vinegar - preferably balsamic - 1 tsp Salt- to taste Water - as required Powdered pepper - to garnish Method: Heat about 100 ml of water in a non stick kadai. Add in the sliced eggplants & salt. Cook till they are almost done. Add in the oil, once the water is gone. Fry till the eggplant becomes tender on medium flame. But, dont' roast or mash. Add in the soy sauce and vinegar. Stir for a min and transfer to the serving bowl. Serve hot garnished with powdered pepper.

This is very simple. Shred about 200g of cabbage with a good length. Heat a tsp of salted butter in a non stick pan. Add in the cabbage. Add salt to taste. Add few spoons of water and cook till the cabbage begins to turn tender. It should be crisp - not tender. It takes about a min or two. Spread on a bowl/plate. Garnish with fresh ground pepper and a dash of lemon/vinegar.

Well, the name itself suggests the ingredients very well !! Anyways.. Ingredients: Serves 1 Egg - 2 Salted butter - 1 tbsp Cream/Milk - 1 tbsp Powdered pepper - 1 tsp Salt - a pinch Method: Heat the butter in a non stick pan. Break and add the eggs. Scramble it well. When it is almost done, add in the milk/cream. Stir for some 20 seconds & transfer to the breakfast bowl. Sprinkle the pepper powder and serve. I adopted it from somewhere I really dont remember :)

Again a pepper based dish !! Ingredients: Serves 2 Long beans - 20-30 washed and cut into 1 inch long pieces Kuzhambu powder - 1 tbsp Garlic - 3 minced Salt - to taste Coconut powder - 1 tbsp Urad dhal and Mustard seeds- 1 tsp Water - for cooking the beans Oil - 3 tbsp Method: Heat oil in a non stick kadai. Saute the Urad dhal and Mustard seeds. Add the garlic and fry for a min. Add the beans. Fry for 5 mins. Add salt and water. Cook till the beans are done in medium flame, with lid on. Once, the water is all gone, add the Kuzhambu powder/paste and coconut. Fry for 2 min and it is ready to be served with melagu kuzhambu rice - my lunch menu :)