Delicio Recipe List

This recipe was on Studio 5 last week as part of their Disneyland treats week. I've heard lots of people talk about the Pineapple Whip not only at Disneyland, but also at the Dole Plantation in Hawaii as something that's awesome, so I thought I'd try it. Not only was it delicious, but it was super quick and easy to throw together! Dole Pineapple Whip as seen on Studio 5 2 (20 ounce) cans of crushed pineapple 2 Tablespoons lemon juice 2 Tablespoons lime juice 1/3 cup of sugar 1 tub of Cool Whip (I used Light), or 1 1/2 cups heavy whipping cream, whipped Place pineapple, lemon juice, lime juice and sugar in a blender. Blend until smooth. Pour into 2 quart size freezer bags and place in the freezer. I only had gallon bags, and I halfed the recipe, so I only needed one. I wanted it to freeze flat, so I placed it on a quarter size cookie sheet. Freeze for 1 1/4 to 1 1/2 hours, depending on the size of bag you use. You just want the pineapple to be slushy, not completely frozen. ...

Ingredients Brinjal cut into small cubes� 5 medium sized Jagery � 1 small piece Red chilli powder � � tsp Turmeric powder � � tsp Tamarind pulp water of 1 small piece � � cup Sugar if needed Olive oil � 1 tbsp Salt to taste Method       Fry the cut brinjal pieces. Keep it aside. In the same pan; add in the red chilli and turmeric and salt. Again add the tamarind pulp water and jagery piece. Mix well. Into it add the fried brinjals and mix well. Add sugar if needed to balance the taste. Take it out of flame and serve hot.

Ingredients     Egg � 3 nos. Oil � 1tbsp Green chilli � 2 nos. finely chopped Garlic � 4 clove Capsicum � � a capsicum Onion - cut finely (diced) � 1 no. Butter � 3 tsp Coriander leaves for garnishing for that lovely taste Pepper � � tsp Salt to taste Method   Heat the oil in a pan. Mix the eggs, capsicum, green chilies, garlic, coriander leaves, salt and onion in a bowl. Pour in the mixture of egg into the heated oil in a pan to make it occupy fully in the pan. Add pepper for seasoning. Grate some butter on top of the omlette and turn it over. Close the egg in the pan with a lid till done and golden on both sides. Garnish with coriander leaves. It�s now ready to eat.

Ingredients Beetroot grated � 2 nos. Carrot grated � 1 no. Bread crumbs powder � 6 slices Green chilli � 2 nos. Onion diced into small pieces � 1 no. Coriander leaves diced � a handful Egg � 1 or 2 no. Olive oil � 2 tbsp Salt to taste Method      Heat oil in a pan; add onion, green chilli and saut� well. When golden, mix well and add the beetroot and carrot grated. When done, add in the bread crumbs and mix well. Once it cools down, make round balls out of the mixture and press them to give a flat, round shape to it. Coat it with egg on both sides, kept in a bowl. Again coat the cutlets with the left over bread crumbs. Heat oil in a pan and add the cutlets to get them cooked and done on both sides. Serve hot.

Ingredients        Banana Ripe cut into small pieces � 5 nos. Sugar � � cup Butter � 4 tbsp Cardamom powder � 1 tsp Water - 1 cup Cashew nuts and raisins � for garnishing Method      Heat a pan, roast the nuts and raisins and keep aside with a little butter. In the same pan add some butter and cook the banana for some time. When done add water and sugar and let it to boil. After it gets completely cooked add the cardamom, cashew nuts and the raisins and mix well. In a bowl coat butter or ghee and let the banana mixture to cool and set. Serve when it sets nicely.

Ingredients   Prawn /Squid boiled and drained � 250gm Mango cut into small pieces � 1 no. Onion cut into rings � 1no. Parsley leaves for garnishing Olive Oil � 2 tbsp Salt to taste Lemon juice � as required Method Mix all the above ingredients in a bowl and refrigerate for half an hour to set. Serve cold.

Ingredients Tapioca cut into medium size small pieces � 500gm Salt to taste Water for boiling and cooking the tapioca Method Boil tapioca with salt and water. Let it cook. When completely cooked, drain away the water. Serve as a snack during tea time during evenings with coconut chammandhi/chutney. How to make the Chutney (Chammandhi)? Ingredients Coconut grated � 2 cup Green chilli � 1 no. Red chilli powder � � tsp Small onion � 4 nos. Tamarind as required ( 1 or 2 small pieces) Ginger cut into small piedes � 1 small piece Salt to taste Curry leaves for garnishing Method Grind coconut, green chilli, red chilli powder, small onion, tamarind, ginger and salt. Mix well. Serve with the tapioca as a tea time delicacy.

Ingredients Egg � 3 nos. Green chilli � 1 no. Red chilli powder � 1 tsp Coriander powder � � tsp Turmeric powder � a pinch Garam Masala � 1 tsp Olive oil � 2 tbsp  Salt to taste Coriander leaves for garnishing Method     Boil the eggs. In a pan, add oil and cook onion, green chilli till it turns golden brown. Put in the tomatoes and cook till the oil clears out. Add all the masala powders and salt. And cook till done. Add in the boiled eggs and mix well. Garnish with coriander leaves. When fully done, serve with chapatti or roti or even rice.

Ingredients        Basmati Rice � 1 cup Capsicum cut into thin pieces � 2 tbsp Carrot cut into thin pieces � 2 nos Beans cut into thin slices � 3 tbsp Water to cook the rice Olive oil � 2 tbsp Salt to taste Method Cook the basmati rice with water and salt in a container. When cooked through, keep it aside. In a deep bottomed pan, heat oil, add in the beans and saut� well. Then, add the carrots and finally capsicum pieces. Mix well. Add salt if needed. When the mix gets done, add in the cooked basmati rice and mix gently together. Serve with pappad, pickle and salad.

Ingredients           Tomato cut into small pieces � 2 nos. Sambar dal � 1 tbsp Red chilli powder � 1 � tsp Turmeric powder � � tsp Black pepper powder � � tsp Asafetida � a pinch Tamarind pulp water � � cup Curry and coriander leaves for garnishing Coconut oil � 2 tsp Mustard seeds � 1 tsp Method          Soak the dal overnight and boil and cook dal in a cooker. Heat oil in a pan; cook the tomato pieces, red chilli, turmeric, black pepper & asafetida powder along with tamarind water. Add the cooked dal into the tomato curry. When completely cooked, add the mustard and curry, coriander leaves in oil and splay it into the rasam. Serve hot with rice o as a health drink. It is a healthy drink after a meal. It clears your throat and helps in digestion.

Ingredients        Cabbage sliced length wise into thin pieces � 2 cups Onion sliced into thin pieces � 1 no. Capsicum sliced length wise into thin pieces � 1 no. Curd � � cup Olive oil � 2 tsp Salt to taste Method         Mix all the above ingredients well and put in fridge to set and taste good. Serve cold when needed.

Ingredients     Rice flour � 2 cups Coconut grated � 1 cup Water as required Salt to taste Method   Make salt water by mixing salt and water. In a bowl take the rice flour, wet the flour with the water till you the finely grained, i.e. the right consistency. Keep it aside. In a �Puttu Maker�, put in the mixture with equal intervals of grated coconut in between it. In a pressure cooker, cook the mixture with lid on top for 4 minutes. Take the �puttu� out when done by pushing with a stick. Serve the rice cake/ puttu, with Mangoes and pulses.

Ingredients         Pineapple cut into small pieces � 1 large Ripe Banana (Nendrakkaya) � 2 nos. Coconut grated � � a coconut Red chilli powder � 1 tsp Turmeric powder � � tsp Sugar � 2 tbsp Olive oil � 1 tbsp Mustard seeds � 1 tsp Water � as required Salt to taste Method        In a pan; cook banana and pineapple pieces with red chilli, turmeric powder, salt along with 2 cups of water. Cook until done and water completely dries off. Mash the fruits. Add in the sugar and mix well. Grind grated coconut a little and add it into the above mentioned pan. Mix well together and until all the ingredients combines well together and gets done. In another pan, heat oil, mustard seeds. When it starts to splutter, add the mustard oil mixture into the above pan. Mix well. Please off the flame and serve hot or cold.