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1. Cake flour - 180gm
Baking powder - 1/2 t spoon
2. Butter - 120 gm for cake (melted)
and 10 gm for brushing the cup cake moulds (I used reusable silicon moulds)
Olive oil - four t spoon
Sugar - 240 gm (grinded)
3. eggs - 4
4. vanilla essence - 1 t spoon
Preparation
1. Mix cake flour and baking powder well
2. pour olive oil to a bowl and add sugar and butter and mix very well
3. Add eggs one by one and continue mixing
4. add cake flour and baking powder mix to the above and mix well
5. add vanilla essence and pour into cake moulds
6. Preheat owen and bake in 50p power for 2 minutes
7. change to conventional mode and bake for 8 minutes.
8. Decorate the cupcake and serve :-)
The above cup cake is a very yummy cup cake which my family, especially kids loved a lot.
Ingredients
tamarind - one lemon size in 3/4 cup of water
channa dal - two table spoon
peanut - 1 table spoon
coriander seed / powder - 1 tsp
turmeric - 1/4 spoon
asefoiteda - 1/4 spoon
fenugreek - 8 seeds
mustard - 1 tsp
red chilli - 3
curry leaf
oil
1. make a puree of tamarind and keep aside.
2. fry red chilli and fenugreek and grind it and keep aside
3. fry one table spoon of channa dal and coriander powder and grind it and keep aside
4. add one table spoon of oil and sputter mustard
5. add red chilli, channa dal, peanut, curry leaf, asefoiteda powder, turmeric powder, salt and add the turmeric water. Once the gravy becomes thick add the red chilli and fenugreek powder.
6. Mix rice and add the channa dal and coriander powder mix and mix well.
Tamarind rice (puliogarae) is ready to be served warm.
Ingredients
2 cup rice
peanut
salt
oil
mustard
cumin seeds
turmeric powder
curry leaf
red chilli-2
green chilli-1
channa dal
lemon - 2
boil rice in water with salt and 1 spoon of oil
In a pan add oil and fry peanut. Remove and keep aside
To the same oil add cumin seeds, mustard, red chilli , green chilli, curry leaf, channa dal, turmeric powder, rice, lemon juice and salt.
Ingredients
3 cup rice - boiled
1 table spoon ghee
1 tsp mustard
1/4 tsp turmeric powder
1 green chilli
1 inch cube ginger
curry leaf
cashew
carrot, green peas (any veggie of your preference)
garam masala - 1 tsp
1 tsp jaggery
lemon - 1
salt to taste
Add ghee into a hot pan, add mustard, turmeric powder, green chilli, ginger, curry leaf, cashew, vegetables, garam masala and jaggery and stir well. Once ghee separates from vegetables, add rice and pour lemon and add salt. Masala bhat is ready to be served.
Ingredients
1. Beetroot - 1
2. salt
3. turmeric powder (1/4 tsp)
4. mustard seeds (1/2 tsp)
5. cumin seeds (1/2 tsp)
6. grated coconut (1 cup)
7. ginger (1/2 inch )
8. green chillies - 2
9. curd - 1 - 2 cups
10. mustard seeds, dry red chillies, curry leaves and coconut oil for seasoning.
Method
1. peel the beet root , grate it and cook it in a pan after adding salt , turmeric powder and 1 table spoon of water.
2. grind mustard seeds, cumin seeds, grated coconut, ginger and green chillies with necessary quantity of water (chutney consistency)
3. Once the beetroot is cooked add the grinded mix to it and cook for five minutes.
4. Beat curd in a bowl
5. Tranfer the curd into the mix of step 3 and warm the pachadi without boiling it.
6. sputter the mustard seeds, dry red chillies and curry leaves in coconut oil and add it to the pachadi.
Serve with warm white /brown rice.
This is one of the favourite dishes of our family and a hit maker on all Sadhyas
Ingredients:
Pumpkin - half of a medium sized pumpkin or 3 cups , peeled and cut into cubes approximately 1 inch in size
Ground nut - two cups - soaked overnight and cooked well (8 whistles in cooker) After cooking add one teaspoon salt and boil for 5 - 10 minutes.
Grated coconut - 1 cup - for grinding and frying
Cumin seeds - 1 tspoon
green chillies - to taste
turmeric powder - 1/4 tspoon
mustard seeds - 1/2 tsp
urad dal - 1 table spoon - I like a lot of urad dal in this
shallots - 5
dried red chillies - 2
curry leaves - two stalks
coconut oil - as much as you like
Preparation
1. Boil the pumpkin in 1/4 cup water until it is cooked well. Add salt and turmeric powder to this.
2. Grind 3/4 cup of coconut, green chillies and jeera to paste. Keep aside.
3. Mash the cooked pumpkin well and add the cooked ground nut.
4. Add the grinded coconut, green chilli and jeera mix to this and mix well.
5. Check salt and add as much as you would like your dish to taste.
6. Heat oil in a pan and add mustard seeds. Once it pops add urad dal , curry leaves, shallots and dried red chillies. Fry until urad dal turns golden brown. Pour this over the cooked pumpkin - ground nut mix.
7. In a pan add the remaining coconut and fry till it becomes golden brown. ( if you are using the tender coconut pls add a tsp of coconut oil to it and it will taste heavenly.)
8. Add the above fried coconut to the erissery and mix well.
Serve with white/brown rice.
Ingredients
===========
- Mushroom
- cauliflower
- lemon grass
- snow peas
- carrot
- corriander leaf
- tofu
- tomato
- ginger
- red chilli(fresh/not dried)
- salt
- turmeric powder
- chilli powder
- lemon/lime juice
Method
- cut the roots of the mushrooms and wash it with water.
- cut cauliflower into small pieces and wash it with water.
- heat 5 cups of water in a pan and add half t spoon of salt and quarter t spoon of turmeric powder
- put the above mushroom and cauliflower in the hot water for a minute and strain the water
- beat the lemon grass to bring out the flavour and cut it into one inch pieces
- heat the required amount of water in a bowl and add the lemon grass
- let it boil for a while until the water gets the flavour of lemon grass
- remove the lemon grass from the water (original version does not remove the lemon grass)
- add quarter t spoon of turmeric and required amount of chilli powder/chilli paste
- add tofu, mushroom, cauliflower, snow peas, carrot , ginger, red chilli and salt.
- After boiling the soup for few minutes add tomato and corriander leaf.
- When all the ingredients are cooked well, remove the bowl and add the lemon/lime juice
- Serve hot !!
Ingredients
1. 2 cup quinoa
2. salt
3. oil
4. turmeric powder
5. cut vegetables - capsicum, carrot, green peas, tomato
6. ginger
7. curry leaves
8. green chilli
9. mustard
1. take 2 cups of quinoa ina bowl and add 3 cups of water, salt, oil and turmeric powder. Let it boil and let quinoa cook well.
2. In a pan heat two table spoon oil and let mustard sputter, add ginger, green chilli and curry leaves. Add rest of the vegetables and fry them to your requirement by adding salt.
3. Add cooked quinoa to the pan and mix it well.
4. Serve hot.
Ingredients
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1. bread (white or whole meal)
2. Pudina
3. tamarind
4. besan flour
5. chilli powder
6. salt
Preparation
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1.soak tamarind in water for sometime and squeeze the juice out of it. resulting in a thick consistency.
2.grind pudina into thick paste
3.Mix tamarind and pudina to form a well mixed paste.
4.Take a piece of bread and cut it into two equal rectangular pieces.
5.Apply the mix of tamarind and pudina to one side of the bread piece and fold it.
6.Add chilli powder and salt to besan powder and mix it with water to form a batter.
7.Dip the bread slices in the batter and deep fry.
8.Serve hot with chutney or ketchup.
An awesome tea-time snack :-)
Ingredients
========
1. Sago seeds- 1 1/2 cup
2. green chilli -2
3. green peas - 1/2 cup
4. peanut - 1 cup
5. turmeric - 1/4 cup
6. jeera - 1 table spoon
7. mustand - 1 tspoon
8. green cilantro - few stalks
9. Curry leaves - 2 stalks
10. Salt to taste
11. potato - 1
12. Lemon juice - two table spoon
This can serve 4 people
Soaking Sago seeds:
If you are preparing khichdi in the morning, you could do the preparation at night. Wash Sago seeds three times and add water just to cover it. Keep it for 30 minutes. Drain excess water and close the vessel and keep it overnight.
Pre-preparation
Boil potato and cook green peas and keep aside. Cut the boiled potato to small cubes of 1/2 inch.
Roast peanuts and remove the skin. Grind it coarsely.
Preparation
1. Heat a pan and add 4 table spoon of oil
2. Sputter jeera and mustard seeds
3. Add curry leaves followed by green peas and potato.
4. Add the sago seeds and peanut powder
5. Add turmeric powder and salt
6. Mix peanut powder and stir for 6-7 minutes.
8. Add cilantro, sprinkle lemon juice and serve hot.
There are many variants of Sabudana Khichdi. Its good when its slightly spicy. Adding green peas is optional.
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Ingredients - vishukkatta
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Raw rice-1 cup
Coconut Milk (thick milk)-21/4 cup + 1 cup
Cumin powder-1/4 tsp
Salt-1/4tsp or to taste
Method
======
Cook rice in coconut milk (diluted milk) and add jeera powder and salt to it.
Once it is cooked well, add the remaining thick milk and bring to boil
spread it in a plate and allow it to cool down
press it evenly , sprinkle jeera over it
cut it into small squares/diamonds and serve with the below jaggery syrup.
Ingredients - Jaggery syrup
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Jaggery-1 cup
Water-3/4 cup
Dried ginger powder-1/8tsp
Coconut milk-1/2 tsp
Cumin powder-1/8tsp(optional)
Method:
Make jaggery syrup by diluting Jaggery in boiling water.
Sieve the syrup
add the remaining ingredients and bring it to boil.
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Ingrediants:
1. koorka : 3 cups
2. shallots : 10
3. red chilli : coarsely ground
4. curry leaves : to taste
5. oil : 3 table spoons
6. salt to taste
Preparation:
1. Soak koorka in water for two hours. clean it and peel off the skin using hands/knife.
2. Chop into thin slices as shown in the picture
3. Cook the chopped koorka in water for 20 minutes adding salt and a pinch of turmeric powder(until it is 95% cooked.)
4. Remove the water and keep aside
5. In a pan, add oil. When the oil is hot, add the shallots chopped into fine pieces.
6. Add the chilli and curry leaves and fly until the chilli auroma comes out.
7. Add the koorka and a pinch of turmeric powder and salt(if needed, after checking the taste)
8. Stir fry until koorka becomes golden brown and serve hot with brown rice... Yummy !!! :-)
Ingredients:
- Paneer
- capsicum
- onion -2 big , cut into squares
- tomatoes pureed -4 (remove the seeds from tomatoes after cutting it into two, place it in water add a little salt and bring water to boil. take out the tomatoes and remove the skin and grind)
- ginger garlic paste- 1 tbsp
- green chilli-2
- cumin powder-1/2 tsp
- corriander powder -1 tbsp
- turmeric powder-1/4 tsp
- red chilli powder- 1/2 tsp
- asafoetida- a pinch
- oil- 2 tbsp
- salt
- coriander leaves
Preparation:
- Shallow fry paneer cubes and keep it aside.
- Saute capsicum and onion for a while separately and keep it aside.
- In a pan, add asafoetida, tomato puree, green chilli, coriander powder, cumin powder, turmeric powder , chilli powder and salt and saute well for few mins.
- Add capsicum , onion and paneer.
- Mix well and switch off the stove.
- Garnish with coriander leaves.
- Ladies finger 15-20 no
- 1 big onion finely chopped (stir fry in 1 tbsp of oil until it turns brown)
- 3/4 cup medium sized bowl of peanuts (fry peanuts in a little oil and grind it coarsely)
- garlic paste -1 tsp
- ginger paste-1 tsp
- coriander leaf
- turmeric powder -1/4 tsp
- cumin powder -1/4 tsp
- coriander powder -1 tsp
- garam masala-1 tsp
- chilli powder -1 tsp
- jaggery- 1 tsp
- amchur powder -1/2 tsp
- salt
- oil
Ingredients:
Preparation
- mix all the ingredients except ladies finger and saute it in a pan for few mins to remove the raw taste
- wash and clean ladies fingers , dry it and slit it on one side.
- Stuff each ladies finger with the ingredients mixed in step 1.
- heat a non -stick pan, add 3 tbsp oil , once oil is heated, add mustard seeds, cumin seeds, asafoetida powder , turmeric powder .
- Add the stuffed ladies finger and stir well.
- turn heat low and cover with lid.
- turn and cook all the sides of ladies finger properly
PS: you can shallow fry the ladies finger first and saute the stuffed ingredients separately and stuff inside the ladies finger also. this ensures proper cooking of ladies finger.
Ingredients:
- Raw peanuts - 1cup
- Gram flour - 1cup
- Kashmiri chilli powder - 1tbsp
- Turmeric powder - 1/4tsp
- Asafoetida - a pinch
- Curry leaves - few
- Garlic paste -1tbsp
- vegetable oil - 3tbsp
- Water - 1/4 cup
- Salt to taste
Preparation
Mix the ingredients(except water and oil) in a bowl. Add oil to this and mix well. Slowly add water and mix so that the ingredients coat the peanuts well.
Place in a microwave safe plate and heat for 5 minutes.Take out and stir the peanuts using a fork and place back in microwave in an interval of one minute each. Roast the masla peanuts in a pan for 2 minutes. Crispy masala peanuts are ready!!
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