Pina Colada


7 oz Pineapple Juice
2 oz Coconut Cream
1 cup Crushed Ice


Add the pineapple juice, coconut cream and crushed ice to a blender; blend at high speed. Pour into a glass. Garnish with a cherry, a pineapple wedge, and serve.

Note:- This is for 1 serving. If you want to serve this more people multiply each ingredients with number of people you are serving.

Banana/Strawberry Milkshake


1 c Frozen whole strawberries
1 Ripe banana
1 c Milk (skim and low fat work Fine)
4 pk Sugar substitute (or more to Taste)
1/2 ts Vanilla


Place all ingredients in a blender and run the blender on the highest
setting. The shake will take longer in the blender than most people
will expect because of the frozen strawberries. However, the frozen
berries along with the banana provide the smooth thickness of this
drink.The quantities of each ingredient are very flexible, experiment until you
find your favorite.

Masala Chaya/Aromatic Tea/Tea with 5 spices


2 cups Water
3 - 4 tsp Tea leaves
1 chunk dried Ginger
3 - 4 crushed Cardamom pods
3 whole Cloves
1 piece Cinnamon
1 - 2 whole Black Peppers
Sugar- to taste
1 cup Milk


Bring two cups of water to the boil. Add all the ingredients (except milk and sugar) and boil again for about 15 seconds. Let stand for one minute.

Warm milk in a pot(or microwave;). Filter the above tea into cups. Add milk and sugar and serve.

Ethakkaya Appam/Pazham Pori

2 Bananas
1/2 cup Refined flour
1/2 teaspoon Cardamom powder
Water (to mix the flour)

Make a thick batter by mixing together the flour and cardamom powder with a little water.
Cut the banana into long thin slices.Dip the banana slices in the batter and deep fry in hot oil til they are golden brown in colour. Place on a tissue paper before serving to get rid of excess oil.

ChakkaKuru/Jackfruit Seed Thoran

1 lb Jackfruit seeds
1 cup Grated coconut
4 Green chillies
4 teaspoons Coconut oil
1/2 cup Sliced Shallots
1/2 teaspoon Mustard seeds
1 teaspoon Curry leaves
Salt (As per taste)


Cut each seed into four pieces(if its whole seed). Grind the coconut and the green chillies to a fine paste. Mix the seeds, the ground paste, salt and enough water and cook till the seeds are tender and dry.

Heat oil and saute the sliced shallots and mustard seeds for a few minutes. Add the cooked seeds, mix the contents thoroughly and cook for another few minutes. Remove it from fire and transfer the contents to a serving dish. Garnish it with roasted curry leaves.