Papaya-mango-carrot punch

Ingredients

Ripe Papaya - 1 cup

Ripe Mango - 1 cup

Carrot - 1 cup

Cold milk - 3 cups

Sugar - 3 tbsp

Cinnamon - 1 pinch

Lime - 1 tbsp

Salt - to taste

Method

Blend all the ingredients till smooth in consistency. Add ice cubes and serve cool (instead of sugar you can try the same with plain ice cream).

Coconut mango drink

Ingredients

Thick coconut milk - 1 cup

Sugar - 2 tbsp

Mango juice - 2 cups

Cinnamon powder - 1 pinch

Coconut water - half cup

Ice cubes - few

Method

Put all the ingredients into a shaker with some crushed ice, shake well and pour it into the serving glasses, serve cool with chopped mango.

Tender coconut- apple smoothie

Ingredients

Tender coconut - 1 cup

Tender coconut water - 2 cups

Condensed milk - 2 tbsp

Apple peeled and sliced - 1 cup

Lime juice - 1 tbsp

Butter scotch ice - cream - 2 tbsp

Cherries - few (for garnish)

Method

Blend all the ingredients except ice-cream. Pour the blended smoothies into 2 long glasses, top it with ice-cream and cherries, serve cool.

Karuveppilai chicken

Ingredients

Chicken: One kg

Ginger and garlic paste: 10 gms

Chilli powder: 20 gms

Turmeric powder: Five gms

Lime juice: Two lemons

Salt: to taste

For Curry Powder:

Dried curry leaves: 25 gms

Split Bengal gram and split red gram: 10 gms each

Split black gram: Five gms

Cumin and asafoetida: Three gms each

Chillies: Five

Method:

Clean the chicken, wash and cut into small pieces.

Marinate in a mixture of ginger garlic paste, chilli powder, turmeric powder, lime juice, salt and set aside. Boil ingredients for the curry powder and grind them.

Toss chicken pieces in curry powder and deep fry in oil. Serve with lemon wedges.

Corn flakes chicken balls

Ingredients:

Chicken (boneless): 250 gm

Maida: 100 gm

Corn flour: 75 gm

Egg: Two

Corn flakes: 250 gm

Salt and pepper: 10 gm each

8 to 9 sauce: 10 ml

Worcestershire sauce: 10 ml

Rosemary and thyme: One pinch each

Method:

Mince the boneless chicken and make balls and keep it aside. Prepare a batter with maida, corn flour and egg.

Add the sauces, rosemary and thyme to the batter.

Dip the chicken balls in the batter and roll them over corn flakes.

Deep fry the balls and serve it hot with butter rice.

Mango shrikhand

Mango shrikhand is a great seasonal dish. A traditional dessert, it is very tasty, healthy and easy to make.

What you need

Mango pulp: 3/4 cup

Yogurt: 1 cup

Sugar: 1/2 cup

Saffron: a pinch

Cardamom: a few pods

Cashewnuts: a few

Raisins: a few

Cooking instructions

Drain the water from the yogurt by tying it in a cloth and let it hang for about two hours.

Mix the drained yogurt, mango pulp and sugar.

Add more sugar if needed.

Add cardamom powder, saffron and mix well.

Garnish with raisins, cashewnuts and refrigerate for two to three hours before serving.