FEBI'S COOK BOOK

In the rush to make this recipe, unable to resist, after I saw its picture on watsapp posted by one of my friends, I forgot to check the availability of ingredients mentioned and didn't second check the method of preparation of this recipe with my friend. Thus ended up with only 1/3 rd of the filling mentioned in the recipe.  In this recipe, first a crumb mixture is prepared, half of which is spread onto the base of a baking dish, then goes the filling on top and then remaining crumb mix. The original recipe is with dates filling, and my friend mentioned only one third of the quantity, which was a typing error and I followed it exactly how it said. With only one third of the filling and unable to complete the filling layer plus dates crisis in my pantry, I jumped to Coconut filling to complete the remaining part of this layer. But the story repeated with the incomplete layer staring at me, and before I could think I saw banana in front of me which I sliced and caram

 I am a very big addict of carbonated drinks. Mirinda is my most favorite. Though not healthy, I know, I love to sip them after spicy meals, not always but once a while. Lime Soda is popular in my home town, Kannur, and I think throughout Kerala, which is available in all roadside vendors and shops. Road- passers and travellers love to have this chilling, refreshing drink as a relief from outside scorching heat and it is very much a thirst quencher. The real so-called Lime soda is originally served just by a squeeze of Lime into the soda along with some sugar syrup, however, I, to add more flavor, muddled the glass with Mint and Dill leaves. I left a  glass in the fridge for few hours with Mint, Dill leaves and sugar syrup alone and later added the soda to it , thereby achieving more refreshing and flavorful drink to be enjoyed upon later.This version was served to my hubby and he was really impressed with the drink and asked me how it turned better than the one we get from

Did I tell you, I love sandwiches & wraps. It's easy to put together so many different things to give you a filling and satisfying meal. You can make use of so many left-overs sleeping in your fridge and saved from "thrown to the garbage" climax. This is a stuffed Tortilla recipe, which was served for lunch one day, which was one of the rarest day when rice wasn't served for lunch. Hubby too was happy, for he wasn't forced to eat rice and yet had a filling lunch. Happiest was me, as I had the carrot cabbage mix in advance, which I used the previous day for toast and it was less time consuming, effortless and most importantly less dishes to wash. This truely was a life saver. Over to the recipe. Ingredients: Tortilla dough: All purpose flour- 2 cup Wheat flour- 1 cup Baking powder-1 tsp Oil-2 tbsp Milk- 3/4 cup Salt to taste For the filling: Boneless chicken-200 gms, chopped to small pieces, boiled with salt and pepper. Carrot

If it wasn't for the beautiful fluted edges that inspired me, I would never even attempt to prepare a tart shell at home. Some of the videos I watched on tart making, really pushed me to try this at home. This was made from a basic dough Pate Sable, which when baked really left the home and kitchen aromatic imparted from the Butter, flour and egg mix that went into the dough. The very same dough can be used to make cookies, the taste of which resembled my favorite Butter Cookies. I was so happy with the outcome and was worth trying. Over to the recipe, Ingredients: For the tart base: Butter-100 gms Icing sugar/powdered sugar-1/2 cup+2tsp Vanilla essence- 1 tsp Egg yolk- 1 (room temperature) Egg yolk from hardboiled egg- 1(boil egg, cool and peel off skin and get the yolk) Cake flour- 1 3/4 cup Salt- a pinch For the filling: Milk- 1 1/2cups Brown sugar- 1/4 cup Sugar- 2 tbsps Custard powder- 2 tbsps Vanilla essence- a tsp For Decoration: Molten

The fragrant and flavorsome ginger imparts its magic and coolness to this dish. Dry Ginger Chicken is a starter. The boneless chicken strips are marinated in egg, flour mix, giving it an outer skin or coating when fried and then tossed in other veggies. Easy to make and a filling starter. Adapted from Salu kitchen. Video link  here Over to the recipe. Ingredients: For marination: Chicken boneless cut into strips- 500 gm Kashmiri chilli powder- 1 tbsp Pepper powder-1 tsp Turmeric powder-1/4 tsp Ginger powder- 1 tbsp Bread crumbs- 1/4 cup All purpose flour- 1 1/2 tbsp Corn flour- 1 tbsp Egg -1 Salt to taste Other ingredients: Ginger julienned- 1/4 cup Bean sprouts- 1 cup Bell pepper- 1/4 cup Green chilly- chopped-1 Pepper powder-1/2 tsp Kashmiri chilli powder-1/2 tsp Turmeric powder- 1/4 tsp Oil for deep frying Method: Marinate chicken in the given ingredients for 20 minutes. Deep fry the chicken in a wok, till it turns brown color and cook