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Pack a punch Fruit punch

Melon peeled and cut into pieces- 1 cup

Coriander leaves chopped- 4 sprigs

Green grapes- 1/2 cup

Some Crushed ice cubes

Blend all the ingredients with a little water till smooth. Strain it using a strainer. Add some crushed ice and serve.

Medium sized mussels- 10

Roasted rice powder- 250gm

Boiling water- 250 ml

Coconut grated- 1 cup

Aniseeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Shallots (small onions)- 4

Salt- to taste

Oil- for frying

Chilly powder- 1 tbsp

Turmeric powder- 1/4 tsp

Garlic paste- 1/2 tsp

Aniseeds – 1/2 tsp

Salt- to taste

Scrape and remove all dirt from the mussels. Wash them several times in cold water till completely clean. Put in hot water for some time. Drain in a basket. Cut each one half way down. Keep in the basket to remove the excess water.

Grind grated coconut, aniseed sand cumin seeds to a paste. Add rice powder, ground paste and salt to the boiling water. Stir with a spoon and knead well to form a smooth dough.

Stuff each mussel with the dough. Steam it till cooked. Remove from fire and cool it. Remove the shell. Make a thin batter by combining the ingredients for the coating. Heat oil. Dip each mussel in the batter and fry till cooked. Remove and drain.

Chicken- 500 gm

(Preferably boneless)

Onion chopped- 1 cup

Green chillies- 6

Ginger chopped- 1tsp

Garlic chopped- 1/2 tsp

Grated coconut- 1

First extraction of coconut milk- 1 cup

Second extraction- 2 cups

Third extraction- 3 cups

Ghee- 2 tbsp

Small onion sliced- 1 tbsp

Cumin seeds- 1/4 tsp

Turmeric powder- 1/4 tsp

Coriander powder- 2 tsp

Rice powder- 1 cup

Butter- 1 tbsp

Cinnamon- 2” piece

Cloves- 5

Peppercorns- 10

Aniseeds- a pinch

Salt- to taste

Grate the coconut and take three extractions. Clean and cut chicken into small pieces. Grind together cumin seeds, turmeric powder and coriander powder. Heat ghee in a pan and sauté the small onions. Add cinnamon, cloves and the ground masala. Add ginger, garlic, green chillies, onions and sauté again. Add the chicken pieces along with third extraction of the coconut milk. Add salt to taste and simmer.

Add the roasted rice powder to salt and butter and make a smooth dough. Make small balls with this dough (dumplings). When the meat is cooked, add the second extraction of milk and bring to boil. Put in the dumplings, cover and continue to simmer. When the dumplings are tender add the first extraction of coconut and serve hot.

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