Creamed corn...

INGREDIENTS:

2 fresh corn.
2 tbsp butter.
1/4 cup water.
1/4 cup milk.
1 tsp corn starch.
1/2 tsp all purpose flour.
1/2 tsp salt.
1/4 tsp white pepper powder.

METHOD:
Cut corn from cobs.  Combine corn, butter and water in a saucepan.  Cover and cook over medium heat, until its cooked. 
Combine remaining ingredients,  beating with a whisk, until the corn starch and flour is blended.  Add to the corn, stirring often, cook until its thickened and bubbly.

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Cranberry sauce...

INGREDIENTS:

6 oz cranberries.
1 cup water or orange juice.
3/4 cup sugar or more as needed.

METHOD:
Combine all the ingredients, in a saucepan, bring to a boil.  Reduce heat and cook for 10 to 15 minutes, stirring occasionally.  Mash the cranberries with the back of the spoon.  Strain and pour in the serving container.  Cool completely.

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Mashed potatoes...

INGREDIENTS:

3 medium potatoes, cooked and peeled.
2 tbsp butter.
1/8 tsp black pepper powder.
3 garlic cloves, roasted.
1 tsp salt.
Adequate hot milk.

METHOD:
In a mixer bowl, at low speed, beat cooked potatoes, butter, pepper and garlic, until fluffy.  Add enough milk until mixture is moist.  Continue beating till the mixture is smooth and fluffy.

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Beans and mushroom..

INGREDIENTS:

Green beans, trimmed and cut - 8 oz.
Mushroom, sliced - 8 oz.
Dried thyme - 1/4 tsp.
Garlic powder - 1/2 tsp.
Black pepper powder - 1/4 tsp.
Salt to taste.
Olive oil  - 3 tbsp.

METHOD:
Heat oil, stir in thyme, garlic powder, pepper powder, salt and green beans.  Sprinkle little water, cover and cook.  When its half cooked stir in the sliced mushrooms, cook, stirring occasionally, till its done.

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Candied sweet potatoes...

INGREDIENTS:

2 medium sized sweet potatoes, steamed, skin removed and sliced.
1/2 cup light brown sugar.
1/4 cup light corn syrup.
2 tbsp butter.

METHOD:
Preheat oven to 350 degrees.  In a pan combine brown sugar, butter and corn syrup.  Bring to boil. Remove from heat and pour over sliced sweet potatoes.  Bake 15 minutes till the potatoes are glazed, basting often with syrup.

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Bread stuffing...

INGREDIENTS:

1/2 cup butter or oil.
1 tsp salt.
1 tsp poultry seasoning.
1 tbsp dried parsley.
1/4 tsp black pepper powder. 
6 cups bread cubes. 

METHOD:
In a big sauce pan, heat butter add parsley, pepper, seasoning and salt.
Stir in bread cubes and mix well.

Giblet gravy...

INGREDIENTS:
Giblets and neck.
1 celery stalk.
1/2 onion.
3-4 garlic cloves.
1 tsp salt.
Water to cook.
Turkey pan drippings.
5 tbsp all purpose flour.
1 tbsp butter or oil.

METHOD:
While turkey is roasting,  cook the giblets, neck, celery, garlic and onion with water.  Reduce heat, cover, simmer about an hour, until giblets are tender.  Drain and reserve the stock.  Discard the vegetables and giblets.  When the turkey is done, pour the turkey drippings in to the reserved stock. 
Heat one tbsp butter, stir in the flour, salt and cook for a minute stirring constantly.  Gradually stir in the reserved stock, cook, stirring until thickened. 

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Roast Turkey...

INGREDIENTS:
12 pound Turkey.
3 cups Bread stuffing.


METHOD:
Remove giblets and neck from inside turkey and reserve for gravy. 
Rinse bird with running water and drain well.  Pat dry.
Spoon some stuffing lightly into neck cavity. Fold neck skin over and fasten to back with 1 or 2 skewers.  Turn the bird, breast side up and spoon remaining stuffing in to body cavity.  Close by folding skin lightly over opening with 2 skewers.  Tie the legs to tail. 
Place the bird breast side up.  Brush skin with cranberry sauce and Olive oil.  Insert meat thermometer into the bird, between breast and thigh. 
Roast at 325 degrees, F,  4 to 4 1/2 hours, covering with aluminum foil.  Towards end of roasting, remove foil.  Coat bird with drippings,two three times.  Bird is done when thermometer reads 180 to 185 degrees F. 

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Pistachio kesari...

INGREDIENTS:

1/2 cup roasted pistachio nuts.

1/2 cup cream of wheat.

3/4 cup sugar. (or more if needed)

3-4 tbsp ghee, (clarified butter).

1/4 tsp powdered cardamon.

1/4 tsp salt.

1/4 cup raisins. 

2 tbsp cashew nuts. 

1 1/2 cup water.

3 to 4 drops green color.

METHOD:

Grind the pistachio nuts coarsely. 

Boil the water. Fry the raisins and cashews in 1 tbsp ghee and set aside.

Heat ghee, add the cream of wheat and roast, till it is golden color.  Stir in the ground pistachio, salt, and cardamon powder.  Add the boiling water, color and mix well.Cook for 2 to 3 minutes, stirring constantly, until all the moisture is dried up. Add sugar, mixing well constantly till the moisture is dried up. Stir in the fried cashews and raisins.  Remove from heat and serve, or spread in to the desired molds. 

Substitute coarsely ground almonds or almond flour for pistachio if desired.

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Oats dosa:(oats pancake)

INGREDIENTS:

1/2 cup oats.
1/4 cup split black gram.
Water to soak and mix.

METHOD:
Soak the black gram for 3 to 4 hours.  Grind the soaked gram to a smooth paste. 
Powder the oats and add to that.  Mix well and allow to ferment overnight or at least eight hours.  Add salt and little water to obtain the pouring consistency.  Pour one big spoonful of batter in the center of the hot fry pan.  Spread the batter towards the sides, with the spoon in to a circle.  Cook until bubbles appear and begin to break.  Turn over and cook on the other side for few seconds.  Remove from pan and serve.

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Kesari...

INGREDIENTS:

1 cup cream of wheat, roasted.
3/4 cup sugar or more if desired.
3-4 tbsp ghee, (clarified butter).
1/4 tsp powdered cardamon.
1/4 tsp salt.
1/4 cup cashew nuts.
1/4 cup raisins.
3-4 drops orange food color.
2 1/2 cups boiling water.

METHOD:
Heat one tablespoon ghee and fry the nuts and raisins.  Set aside.
Heat the remaining ghee in the same pan.  Add the cream of wheat and roast for few seconds.  Stir in the powdered cardamon and salt. Add the food color and the boiling

 water.  Mix well.  Stir constantly on medium heat, until all the water is absorbed, approximately 2 to 3 minutes.  Add sugar, stir constantly till its fairly dry. Add the nuts, raisins and mix well.  Spread in any shape molds or flat tray and cut in to pieces. 

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Berries milk shake...

INGREDIENTS:

Blueberries  -  1/4 cup.
Blackberries - 3 to 4.
Raspberries  - 3 to 4.
Strawberries - 3 to 4.
Soy milk  -  1 1/2 cup.
Vanilla ice cream  -  1 1/2 cup.
Sugar if needed.

METHOD:
Blend the first five ingredients, at five speed for 1 to 2 minutes or till its smooth.  Add the ice cream and blend until its smooth and serve.

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Jack fruit jam...

INGREDIENTS:

Jack fruit pods  - 1 1/2 pounds.
Brown sugar - 3/4  pound.

METHOD:
With the electric blender, blend the jack fruit pods with little water till smooth.  Place in a saucepan with the brown sugar.  Bring to a full rolling boil.  Boil hard stirring constantly, till the mixture thickens.  Remove from fire.  Let it cool and keep in a airtight container.

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Jack fruit hulwa: (chakka varattiathu)...

INGREDIENTS:

Jack fruit pods, seeded - 2 lbs.
Jaggery or brown sugar - 1 pound.
Ghee (clarified butter)  - 5 tbsp.

METHOD:
Grind or mince the jack fruit pods.  Dilute the jaggery with little water and strain.  Add to the ground jack fruit mixture and cook.  Stir continuously till all the moisture  has evaporated.  Add ghee and continue stirring till the ghee separating from the mixture.  Stir for 2 minutes and remove from fire.  Spread evenly on to metal or glass tray.  Leave it to cool.

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Jack pith kootu.(chakka thandu thoran)...

INGREDIENTS:

Jack pith  - 1 1/2 pound, diced.
Grated coconut  - 1 cup.
Large red onion  - 1/2.
Cumin seeds  -  1 tsp.
Turmeric powder  -  1/2 tsp.
Green chilies  - 2 to 3.
Garlic - 3.
Salt - 1 tsp.
Curry leaves -  2 sprigs.
Coconut oil or olive oil  - 2 tbsp.
Mustard seeds - 1/2 tsp.

METHOD:
Grind together the grated coconut, red onion, cumin seeds, turmeric powder, garlic, half of the curry leaves coarsely.  Keep it aside. 
Heat oil, add the mustard seeds and curry leaves.  When it splutter, add the ground mixture, salt and diced jack pith.  Add adequate water, cover and cook, stirring occasionally.  Cook till its soft.  Add more salt if needed and remove from fire. 

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Jack seeds saute....

INGREDIENTS:

About 20 to 25 jack seeds.
3 tbsp Olive or coconut oil.
5 red chilies.
1 tsp mustard seeds.
2 sprig curry leaves.
Salt to taste.

METHOD:
Cook and remove the skin from the jack seeds.  Heat oil, add mustard seeds.  When it crackles add red chilies and curry leaves.  Add the cooked seeds, salt, saute for few minutes and remove from fire.

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