Recipe 1 – Konju curry
Ingredients
konju – 500 gm
onion - 150gm
oil – as required
green pepper – 50 gm
garlic – 4 flakes
ginger – 1/2 inch piece
turmeric powder – 1 pinch
curry leaves – 1 stem
malabar tamarind (kudampuli) – 2 piece
salt – as required

Directions
1.Grind the pepper with garlic, ginger, onion, turmeric powder and curry leaves.
2.Heat oil in a vessel.
3.Saute small onion until its colour turns to brown
4.Add green pepper paste and salt. Saute until its raw taste changed.
5.Add malabar tamarind into the gravy.
6.Add prawns, at the same time turn the stove in a low flame.
7.It cook for 10 mins.
8.Before turn off the stove add curry leaves and oil.

Recipe 2 Rice Ice cream
Ingredients
rice (grind) – 1 cup
milk – 1 litter
whipping cream – 1 cup
sweet condensed milk – 1 cup
gulkand or rose essence – 1 spn
sugar – 1 cup
corn flour – 1 cup
butter scotch essence - 2spn

Directions
1.Mix condensed milk in a bowl with milk, corn flour and sugar.
2.Turn on the stove, continuously stir the mix.
3.Beat whipping cream in a deep vessel until its hard.
4.Add butter scotch essence to the milk syrup.
5.Add grinned rice into the beated whipping cream. Mix well in a clock wise direction.
6.Milk syrup slowly add into the beated cream. While stir the batter continuously.
7.Add gulkand into the mix. Continuously stir the mix.
8.To transfer the mix into the airtight plastic container.
9.To keep refrigerator for 8 hours.

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