Chocolate Pudding

serves 4 to 6

Coconut Ice Cream

1 3/4 lb Coconut
1 cup sugar
1/2 tsp salt
3 litres boiling water

Put coconut, sugar and salt into a large bowl; pour boiling water over the top; stir well; let stand for 20 minutes then strain the coconut through a fine sieve extracting the coconut milk. Pour into trays and freeze until solid then beat at a low speed in an electric mixer. Serve plain, or as a topping for a fruit salad.

Upside Down Caramel Banana Cake

serves 6

185g(6oz) butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/3 cup coconut
2 cups self raising flour
pinch salt
1/2 cup milk

Upside Down topping
2oz butter
1/2 cup brown sugar
2 large banana’s

Cream butter and sugar until light, add eggs one at a time; mix in vanilla and stir in coconut. Fold in sifted dry ingredients alternately with milk.

Upside down topping.
Blend softened butter with sugar, do not over-mix. Spread over base of greased 8 inch round cake tin. Arrange sliced banana’s over sugar mixture, spread cake mixture over the top.
Bake in a moderate oven for 55 to 60 minutes. Stand in tin for 5 minutes before turning out on serving plate.

Serve hot with custard.

Kashayam – the magic brew for cough

2 inches of root ginger crushed
1 teaspoon of pepper corn
1 teaspoon of whole jeera
5 cloves
1/2 teaspoon of turmeric  powder &
1 teaspoon of sugar candy, if not available, 2 tea spoons of sugar

Put the above in 4 mugs of water & boil till it cooks well & bring it down to 2 mugs. Sip when it is still hot and you can have quarter mug at a time. Always, warm the mixture before you take it.

How to make a Dosa

Egg Curry

This is an egg curry

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Sambar

Take 2 tomato’s

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