Kunjaminas Recipes

• Grind mango into paste .

• Beat 1 cup fresh cream in a bowl using a hand mixer.

• Add 1/2 cup milkmade into this and again beat well.

• Add mango puree into this and beat well using hand mixer.

• Pour this into a bowl and refrigerate about 2 hour .

• Serve into a bowl.

• Peel and slice mango .

• Grind mango pieces into mango puree.

• Hot a pan and add some ghee.

• Add mango puree into this ghee.

• Stir continuesly

• Dilute 4 tsp cornflour in water and add into the mango puree.

• Add 1/2 cup sugar and stir continuesly.

• Add more ghee if required.

• Stop flame when its started to leave the  sides of pan .

• Add cardamom powder and cashewnut.

• Pour this into a tray .

• Allow to cool in room temperature and then refrigerate about 2 hour.

• Serve into a bowl.

• Boil milk in a pan and when its starts its high boiling point turn off the flame and add 2tsp lemon juice .

• Stir the milk continuesly .Then you can see the milk starts to  curdle.

• Pour the curdled milk into a bowl through a mesh cloth strainer.

• Rinse it well by water many times and squeezethe water from it.

• Reserve it like a chapathi dough.knead it smooth by hands .

• Make small balls  like ladus.

• Hot 1 cup water and add 3/4 cup sugar in it.

• Add the small balls into the water and close cook it about  50 minutes until the sponges gets cooked .

• After the cheeseballs gets cooked take out them into a bowl and add some of the sugar water .

• garnish with saffrons and have it .

• Hot a cooker.

• Add  some ghee.

• Roast cashews and raisins.

• Add the spices cinnamon,cloves,fenugreek and cardamom.

• Add 5 sliced onion and stir well until its turn to golden brown in colour.

• Add 2tsp ginger garlic paste and stri well.

• Add five sliced tomatos into this and stir well.

• Add 2tsp coriander powder,1tsp chilly powder,1tsp turmeric powder ,1tsp pepper powder and 1tsp garam masala.

• Mix everything well.

• Add 2 lemon juice and 5tsp curd.

• Add some curry leaves and mint leaves.

• Next add the cleaned washed 1 1/2 kg chicken pieces into this masala and mix well.

• Close the cooker and cook about 7 minutes.

• After 7 minutes open the cooker and add 1 cup water .

• Add the washed rice and mix well.

• Add 2 drops of pineapple essence and  add oinch of saffron.

• Add more coriander leaves .

• Close the cooker and pressure cook for 1 whislte .

• After whistle open the cooker and mix the rize and chicken very well and serve into a bowl and have fun.

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• Boil 1/2 litre milk in a pan .

• Take a bowl and dilute corn flour  in water.Add this into the hot boiling milk and Stir continuesly .

• Add powdered sugar into this and again stir continuesly.

• When once it gets thick creamy structure allow to cool in room temperature.

• Take a bowl and add yolk separated egg whites and blend well until its become smooth.

• Add 1tsp vanilla essence and the rest of sugar .Again beat well until its become smooth and fluffy.

• Add the corn-milk mixture   into the egg mixture and beat well.

• Move the batter into a pudding tray.

• Grate some chocolate on the top.

• Refrigerate about 1 hour and serve .

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• Hot a pan and roast  grated coconut.Keep some for the final rolling.
• Add 2tsp condensed milk and stir well.
• Allow to cool in room temperature.
• Make small balls and roll it in some other grated coconut.
• Serve into a bowl and have fun.