A waterfall in Munnar, A Hill station in Kerala.

Here are some funny pictures :)

Here are some funny pictures of cats... :)

CHICKEN AND SWEETCORN SOUP

CHICKEN AND SWEETCORN SOUP
Nutritious chicken and sweet corn soup with egg white.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Chicken breasts, Skinless and boneless
2
Sweet corn ( cream style)
100 grams
Cornflour/ corn starch
1 tablespoon
Chicken stock
4 cups
Salt
to taste
White pepper powder
to taste
Egg whites, whisked
2
METHOD
Mix cornflour in a half a cup of water and keep aside. Cut chicken breasts into small pieces and cook in four cups of boiling chicken stock or water for five minutes. Add sweet corn and continue to boil. Add salt and white pepper powder. Boil for two minutes. Reduce heat and add the cornflour mixture. Stir continuously and bring the mixture to a boil again. Add the egg whites, gently stir and serve hot.

Jelly Belly Ice - cream

Preparation Time : 4-5 hours
Servings : 4
INGREDIENTS
Strawberry jelly
1 cup
Milk
1 cup
Milk powder
1 cup
Fresh cream
1 cup
Sugar
1/2 cup
Vanilla essence
1/2 teaspoon
METHOD
Place the jelly crystals in a pan, add one cup water and heat stirring till the crystals dissolve. When the mixture boils, take it off the heat and set aside to cool. Take a clean tray and fill half with jelly mixture and place in refrigerator till set.To make the ice cream, mix together milk, milk powder, fresh cream, sugar and vanilla essence in a bowl and whisk till sugar dissolves. Pour the mixture on top of the set jelly till the tray is filled. Place the tray in the freezer till set. Cut the prepared jelly ice cream into squares and serve.

KADAI PANEER - Cottage cheese cooked in spicy kadai masala

KADAI PANEER

Preparation Time : 25-30 minutes
Cooking Time : 12-15 minutes
Servings : 4
INGREDIENTS
Cottage cheese (paneer) 1 inch triangles
500 grams
Oil
3 tablespoons
Whole dry red chillies, broken
2
Cloves
2
Coriander seeds, crushed
2 tablespoons
Onion , sliced
2 medium
Cinnamon one inch sticks
2
Bay leaves
2
Garlic paste
2 teaspoons
Ginger paste
2 teaspoons
Red chilli powder
2 teaspoons
Tomatoes, chopped
5-6 medium
Salt
to taste
Fresh coriander leaves, chopped
2 tablespoons
METHOD
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated through. Garnish with coriander leaves, toss and serve.