Custard flavored cake

Ingredients:

Custard powder 1/4rth cup
Refined flour 3/4 rth cup
Sugar 1/4 rth cup + 2 tsp
Butter 3/4 rth cup(butter+oil)
Vanilla essence 1 tsp
Baking powder 1 tbsp
Yoghurt 1/2 cup
Eggs 1

Method:


Mix baking powder, flour, sugar, custard powder in bowl and sieve.
Beat the butter and sugar. Add egg one by one and beat for a minute.
Now add sieved flour slowly and stir well. Meanwhile preheat the oven at 250 degree C .
Grease the baking tin with butter or arrange parchment paper in baking tin.
Transfer the batter into baking tin and bake at 200 degrees C for 25-30 minutes or until the knife comes clean.(If we insert knife or tooth pick it should come out clean)

Rasagolla

Rasagolla....... traditional and very old orissa dish melts softly. As we know combination of paneer and milk  results out excellent taste. It turned out very perfect deliciously when eaten along with sliced almonds. It just took 10-15 minutes to go into its making.

Ingredients:

Paneer 100 gms
Soji / Semolina / bombay Rawa 1 tsp
Sugar powder 1tsp
Elachi / Cardamom powder pinch
Oil for deep frying

Milk syrup:

Milk 2cups()
Sugar 3 tbsp(adjust according to your taste)
Elachi// Cardamom powder pinch
Saffron 1/2 tsp( soak in 1 tbsp of hot milk for few mins)

Method:

Take a bowl mix paneer, rawa, sugar powder and elachi powder. MIx well and keep a side.

Meanwhile heat oil, and prepare small balls. Once the oil is hot leave the balls carefully and fry. Remove them on to the absorbent paper when they turned into golden brown color.

Boil the milk add sugar, elachi powder, soaked saffron. Add fried balls and boil few more minutes. Switch off the flame and serve either hot or cold.

Vanilla Cornets

Ingredients:

All-purpose flour 1-1/2 cup

Butter 2tbsp

Sugar 2tbsp

warm Milk 3/4rth cup

Yeast 1 tsp

Salt pinch

Foil roll

Butter cream:

Butter 100gms

Powdered sugar 100gms

Vanilla essence 1/2 tsp

Low fat cream 1/2 cup

Method:

Add sugar, yeast in warm milk. Rest it for 15 minutes. After 15 mins you can see a foam with sour smell.

 Now take a bowl mix flour, salt, melted butter. In that add sufficient yeast mixture to make a dough. wrap it using cling and rest for an hour.

After an hour you can see the dough size is doubled. Punch the dough liberally for fe seconds and divide it into 7-8 portions.

Now wrap the bowl and rest it for one more hour.

Mean while prepare aluminium cones using aluminium foil. the procedure follows:

  -->Take 10" length foil and fold into half and then start folding slowly from one end to form a thin cone.

  -->Repeat the  same procedure to remaining foils.

After an hour knead each ball and roll it to form a long strip. No twist this to the aluminium cone. You can observe the pics how I twisted.

Take a baking tray arrange foil on it. Arrange the twisted cornets on the aluminium foil. Cover ith cling and rest it for half an hour.

After 1/2 hr brush the cornets ith ghee or melted butte and bake at 150 degrees C.(check in between and turn using holder). 

Remove  and cool it from oven once it was lightly brown.

Butter Cream

Mix all the ingredients in a bowl listed under butter cream.
Now beat slowly for few seconds at low speed. Later beat it in high speed till they form peaks.
Once the cornets are cooled, remove the foil cones and fill the butter cream using piping bags.

  

Tempered Black eyed beans

As you know that navaratri days are going on and I'm very busy in doing pujas and preparing prasadams(Naivedyam's/ offerings) for GODDESS DURGA DEVI. And today's naivedyam is bobbarlu/ black eyed peas in tadka. Only few ingredients are go into its making. And I offered this to ANNAPURNA DEVI(third day of navaratri).

Ingredients:

Black eyed beans/Bobbarlu1/2 cup
Salt
Red chili powder 1tsp
Grated coconut 2 tbsp


For tadka:

Oil 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder pinch
Dry red chili 1
Curry leaves 4
Chopped green chili 2 tsp

Method:

Soak black eyed beans for 2-3 hrs and cook till they are soft.
Heat oil for tadka. Once the oil is hot add items one by one listed under tadka. Saute well.
Adjust salt, red chili powder stir once and add the grated coconut. Saute once, dish out and serve.

LIVER curry

LIVER................my husbands favorite recipe . My husband cousin brought this from curry point center, that was the first time i have tasted the curry. Then i came to know that we can get the liver pieces separately from chicken vendors.One day we brought liver and I started thinking, whether to cook them in tempered sauce or exotic spices and i made a practical using spices freshly and this was an instant hit as the liver is very tender and fast to cook. Here is the recipe follows.......

Ingredients:

Chicken Liver 1kg
Chopped onions 2 cups
Slited green chilies 5
Cashew nuts 4-5
Ginger 1/4rth cup
Garlic 20 pods
Curry leaves
Oil 3-4 tbsp
Salt
Turmeric powder 1 tsp
Red chili powder

Powder masala:

Cloves 4
Coriander seeds 1/4rth cup
Cinnamon stick 4"(we need 2 four inches sticks)
Cardamom/Elachi 1
Fennel seeds 1/4rth tsp


Preparation:

Chop the liver pieces according to your required size.  Now wash and soak the liver with 1 tsp of salt and red chili powder.
Dry roast all the items in low heat. Switch off the flame when you get a nice aroma. Once they get cooled grind them into a fine powder.
Heat oil in a kadai. Once the oil is heated add chopped onions, green chilies and curry leaves. Saute till the onions are transparent.

Add freshly grounded ginger-garlic paste and saute for five minutes or till the raw smell goes away. Next add the freshly grounded powder, red chili powder, saute well and keep aside.
Now take another vessel heat 4tbsp of oil and add  liver pieces, stir carefully, cover and cook with a lid.
Stir in between very carefully. Once the liver is cooked well, remove the lid and cook for further few minutes without lid and the above masala that we kept aside.
Adjust salt and red chili powder according to your taste.
Dish out and serve with plain rice or roti................. 

Mini White chocolate muffins

Ingredients:

white chocolate chips 1 cup

Plain flour 2 cups

Milk 1 cup

Unsalted butter 1/2 cup 100 ml

Egg 1

Vanilla extract 1 tsp

Baking powder 1tbsp

Castor sugar 3/4rth cup

Salt pinch

Method:

Preheat the oven to 180C for 10-15mins.

Take a large bowl mix flour, baking powder and salt. Reserve.

In other bowl whisk egg, butter, vanilla extract and sugar. Don't whisk too much, you might get hard muffins.

Add the reserved flour, milk and mix gently for 20-30 seconds and add the white chocolate chips.

Fill the muffin paper cups upto 2/3rd and bake for 15-20 minutes or until springy touch

  

Snake guard in milk

SNAKE GUARD.................everyone use to say "shit, i hate it, ohhhhhhh  nooooooo.............. we dont like the smell.............".I dunno why people(especially my husband, my brother....) use to say such things when i got a topic of this guard. One day i prepared this recipe and served it when my hungry husband came for lunch. I was eagerly waiting for the result in panic, to my surprise, my 'H' said the curry is delicious and he asked me whether it is bottle or ridge guard. Because last night only we bought some fresh vegetables from the farmers market  and he told me to take ridge guard as they are very fresh and he did not noticed when i was purchasing the 'SNAKE GUARD' lol........ I told that it is ridge, you told me to take as they are very fresh(i'm trying to cover my laugh) . Finally when my husband completed his lunch i started laughing, and he was staring at me for what i'm laughing and came to know the truth that it is snake guard not a ridge guard. Proved that snake guard is very  very tasty than ridge or bottle guard.................:):)

potlakaya pallu

Ingredients:

Peeled and chopped guard pieces 2 cups
Chopped onions 1/2 cup
Slitted green chilies 4
Curry leaves 5
Milk 1 cup
Salt
Red chili powder 2tsp

Tempering:

Oil 3 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Turmeric powder pinch
Crushed garlic 1/2 tsp
Curry leaves 6

Method:


 Heat oil in a kadai. Add all the items one by one listed under tempering and saute for 2-3 minutes.
Add chopped onions and saute till they transparent.
Now add the chopped guard pieces, add pinch of salt. Stir well for 2 minutes, cover and cook with a lid.
Stir in between. Once the guard pieces are cooked add red chili powder, saute once, add milk and cook till the pieces absorbs the curdled milk.
No adjust the salt according to your taste and serve with rice or chapathi.

http://deliciouskitchenrecipes.blogspot.in/2011/10/pongalhot.html
http://deliciouskitchenrecipes.blogspot.in/2011/11/tamarind-rice.html,http://deliciouskitchenrecipes.blogspot.in/2011/11/tangy-fish-curry.html
             

Pani puri

      My parents && my cousins...............this is my world till marriage. e people really love to meet at one place for every 2 months. These days it became 6-7 months. Though we are so far we had a lot of communication through internet.
       Six years back one day my cousin son asked her to prepare pani-puri. I was really surprised that my sister can prepare this at home.
       Immediately we started preparations. Every one loves to eat this except my "amma". She never said 'yes' && never allowed me to eat pavement food when i'm young. Finally we all helped her to prepare, everyone was satisfied with the taste except my amma. 
       Few days back my amma and my sister came to my house, we prepared this recipe with some modifications. when they started eating i was eagerly waiting for the result and silently observing the facial expressions and finally finally my amma was satisfied very much with the taste and she wants to prepare it again for my father after going home. 
        
Ingredients:

Ready made gol gappa packet 2
Potatoes 1/2 kg
Onions 3
Coriander leaves 1/2 cup
Mint/ pudina leaves 11/4rth cup
Green chilies 4-5
Salt
Chat masala poder pinch
Tamarind paste 1 tbsp
water 4 cups

Method:

Boil the potatoes. Let it be cooled for a while and smash it using potato smasher. Now mix salt and red chilli powder and keep a side.

mashed potato

Chop the onions very finely and keep a side.

finely chopped onions

wash the coriander leaves and mint leaves. Grind it adding green chilies and salt. Add 4 cups water and adjust salt according to your taste.

coriander,mint and green chili

No  add pinch of chat masala powder.
No take a plate and take 2 tbsp of mashed potato and mix 1 tbsp of onions in mashed potato. Take a bowl and pour mint water in it. Take one puri and slightly break the upper part to make a hole using ur thumb, stuff some potato & onion mixture and add some mint water and enjoy the flavor.

NOTE:

1. we can prepare the gol gapas or puri's at home.
2. For that  we need  wheat flour 1 cup, sooji rawa 1/4rth cup, salt, oil 2 tbsp and  water.
3. Mix  wheat flour, rawa and salt in a bowl and make a dough adding  water slowly.
4. Now divide the dough into four portions and roll out and cut it into small puris using any rim or bottle cap.
5. Heat oil for deep frying. Once the oil is piping hot(reduce the flame to medium) slide the prepared rotis in the oil. Press the puris  with the laddle so that we can get puffed puris.
6. Once they are fried transfer them into absorbent paper.
7. we don't like adding sweet in pani puri. So we avioided. If you want to add it here is the recipe follows:

            -->Thick Tamarind paste 1/4rth cup

            -->Dates(karjura) 3-4

            -->Cumin poder 1tsp

            -->water sufficient

            -->Grated Jaggery 2 tsp(adjust) 

        Grind tamarind and dates together to a fine paste by adding water. Sieve, add jaggery and boil for 10-15 mins. Dish out and serve along with puri's.........    

Hakka noodles........

Hakka noodles .............one of my favorite dish & a delicious chinese recipe. I love the aroma of smoky flavor we get when we toss. I used to think making of this recipe is so complicated. I learnt this recipe from Vahchef. Thanks to "Sanjay thumma".

Ingredients:

Noodles 1 packet
Chings red chili sauce 3tbsp
Chings Green chili sauce 1tbsp
Chings soya sauce 1 tbsp
Chings vinegar 1/2 tsp
Chopped garlic 1 tbsp
Sliced green chilies 6
Shredded cabbage 1/4rth cup
Shredded Carrot 1/4rth cup
Spring onion 5 springs
Shredded capsicum 1/3rd cup
Pepper powder 1/2 tsp
Olive oil 4tbsp
water 2lt
Salt

Method:

Cook the noodles in water by adding sufficient salt and a teaspoon of oil.
Once noodles are cooked drain the water and wash it under cold running water and add a teaspoon of oil and mix well.
Take a iron wok, heat olive oil. Add chopped garlic, chopped spring onion(white part) and remaining vegetables. Flame should be in high. Toss it for 5 minutes and add all the sauces one by one. Stir ell.
Now add the cooked noodles, stir well. Adjust salt and pepper according to your taste.
Garnish with spring onions(green) and serve.

• Adding oil to noodles is just to avoid sticking.
• Saute in high flame, so that e can get the restaurant taste.

Rollers

One day I donno how to satisfy my hungry husband. I started surfing for new recipes { especially sweet items}. At last I found a recipe which was very easy and  fast to prepare. Not only easy but very very tasty....................

Ingredients:

Self-raising flour 1 cup (All-purpose flour/ maida, baking powder and salt)
Unsalted Butter 1/4 rth cup(melted)
Water enough to make dough
Ghee 1/4rth cup
Maida/All -purpose flour 1/4 rth cup
Rice flour 1/4rth cup

Sugar syrup:

Sugar 2 cups
Water just enough to cover the sugar

Method:

• Take self-raising flour in a bowl. In that add melted butter and mix the flour.
• Now slowly add water to the above flour and make it as a soft dough (like chapathi dough).
• Leave it for 1/2 hr covering with a wet cloth.
• Meanwhile we will prepare sugar syrup. Add water to cover the sugar and boil till you get one string consistency.
• Mix maida and rice flour in a bowl and keep aside.
• Now divide the dough into 12 portions.
• Roll the dough using rolling pin.(roll like a very thin layer). After rolling all the dough, take one rolled chapathi, on that apply some melted ghee and sprinkle some rice and maida flour. 

• Next take another chapathi and keep it on the above chapathi and again apply some ghee , sprinkle some flour and roll it carefully. Now cut them into 1 inch pieces. Again roll the pieces only once and fry them. 

• Heat oil, once the oil is piping hot leave the rolled pieces into oil and fry them in medium flame.
• Transfer them immediately into sugar syrup, leave it for 5 mins.
• Serve hot or cold.

Sujji/ Rawa laddu/ Semolina balls

 Suji laddu or semolina balls are very tasty and very easy to prepare if u had grated coconut . Last Friday I got some surprised guests and I was totally worried what to prepare instantly and tasty. This rawa laddu came into my mind immediately.  Whenever I got some fresh coconuts from my hometown I use to store it in freezer after grating.  So it became very easy for me to prepare this dish.

lADDU....

Ingredients:

Suji/semolina/Bombay rawa 2 cups
Grated fresh coconut 2 cups
Powdered sugar 1cup
Sugar 1cup
Cardamom powder 1 tsp
Cashew nuts 1/2 cup
Warm milk 1/4 rth cup
Ghee 5 tbsp

 Method:

 Roast the cashew nuts in ghee and keep aside. Now roast the semolina until you get a nice aroma. { keep stirring continuously, it will takes some 5-10 minutes} Transfer the semolina into other plate.Switch off the flame. Immediately add grated coconut to the hot kadai and fry for 2 minutes.
Crush the fried cashew nuts using mortar and pestle.
Now take a big plate mix fried semolina, coconut, crushed cashews, cardamom powder, powdered sugar and plain sugar. Mix well. Make it as round balls using warm milk.
Yummy yummy and tasty tasty rawa laddu's are ready to eat :) :)

Peas pulao

 
The perfect lunch box variety that can be prepared very easily and uivkly without any hesitation. After my marriage some times i'm a bit confused what to prepare for my husband's lunch box. when i was searching for lunch box recipes i found this "PEAS PULAO" .......And u can even add this in any party menu.

Ingredients:

Peas 1/4 rth cup
Bay leaves 1
Ginger garlic paste 1 tsp
Star anise 1
Shajeera 1/2 tsp
Elachi 1
Onions 1 medium
Green chilies 2
Cashew nuts 4-5
Basmati rice 1 cup
Salt
Ghee 1 tbsp
Oil 1 tsp

Method:

Wash and soak the rice. Slice the onions and slit the chilies length wise. 
Heat oil in a vessel and add bay leaves, star anise, cardamom, shajeera, fry for a minute and add ginger garlic paste and fry for 2-5 minutes. 
Add the sliced onions and green chilies. Sauté for 5 minutes and add cleaned green peas and sauté for 2 mins.  
Now add soaked rice, water. Adjust salt according to your taste and cook  till it is done. 
Serve with onion or tomato or cucumber raita.

wheat rawa upma

INgredients:

Wheat rawa/goduma rawa 1 cup
Finely chopped onions 1/2 cup
Finely chopped green chilies 2 tsp
Grated ginger 1/4 rth tsp
Finely chopped tomato 1/4rth cup
Ginger garlic paste 1/4rth tsp
Masala powder pinch

For tempering:

Oil & ghee 3 tbsp(1 1/2 oil + 1 1/2 ghee)
Mustard seeds 1 tsp

Curry leaves 5
Cashew nuts 5


Method:

Heat oil & ghee in a vessel. Add items one by one listed under " for tempering" . Saute for 2 minutes.
Now add ginger garlic paste and saute for a minute and immediately add the chopped onions , green chilies, After 5 minutes add chopped tomatoes and saute well. Cover with a lid and cook for 5minutes.
Now add water and adjust salt according to your taste. When the water starts boiling add wheat rawa, keep stirring  continuously to avoid lumps.
Cover with lid and cook till is done.
Finally add pinch of garam masala and melted ghee.
Serve with desicated coconut powder or curry leaf powder.

Palak paneer

Ingredients:

Palak/spinach  3 cups(wahsed and chopped)
Chopped onions 1/4 rth cup
Green chilies 2 chopped
Cumin powder 14rth tsp
Coriander powder 14rth tsp
Garam masala powder pinch
Paneer cubes1 cup
Salt




Tempering:

Oil 5tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp


Method:


Microwave spinach leaves with 1/4rth cup of water for 10 minutes or you can even cook it on regular gas.
Fry the paneer pieces.

Now grind the spinach along with water by adding green chilies.
Keep a kadai or vessel and heat oil.
Add mustard seeds, cumin seeds and saute well. Add chopped onions and saute till they are transparent.
Now add grounded spinach puree. Saute till the raw smell disappears.
Finally add salt according to your taste and all masala powders and cook for other 2 minutes.
At last add the fried paneer pieces. Switch off the flame.
Serve with roti/naans.........

Kichidi.........GUJARATI special

Ingredients:


Basmathi rice/ Long-Grain rice 2 cups
Crushed garlic 3 tbsp
Water 3 1/2 cups
Green chilies 3
Green gram or Dal 1/2 cup
Salt
Red chili powder 2 tsp
Coriander powder 1tsp
Garam masala powder 1/2 tsp
Cumin powder 1/4rth tsp
Chopped onions 3/4rth cup
Chopped potato 1/2 cup
Green peas 14rth cup
Oil 3-4 tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Turmeric powder 14rth tsp
Hing/Asafoetida pinch

Method:


Wash and soak the rice and dal for half an hour.
Now keep a pressure cooker and heat the oil. Add mustard seeds, cumin seeds, turmeric powder, hing and saute for a minute.
Add the crushed garlic and saute for 1minute and immediately add all the vegetables. Saute until the raw smell goes.
Now add the water and bring to a boiling point.
Add salt, cumin powder, red chili powder, garam masala powder and stir well.
Next add the soaked rice and dal and keep the lid and cook for 2-3 whistles.
Serve with cucumber raita........

Butter cake

Ingredients:

Refined flour 1 cup
Eggs 3
Melted butter 3/4 rth cup
Castor sugar 3/4 rth cup
Baking powder 1 tsp
Vanilla essence 1 tsp

Method:

Sieve the flour, baking powder.
Beat the eggs until it form a peaks. Now add the melted butter and stir well. Add the sugar and sieved flour one-by-one simultaneously.
Finally add the essence and baking powder and stir well.
Preheat the oven at 250 degrees C for 10 minutes. Meanwhile grease the baking tin with butter or spray with oil sprayer.
Shift the batter into baking tin and bake at 200 degrees C for 25-30 minutes in the middle rack. If the upper layer is getting dark then reduce the temperature to 180 degrees.
Bake till it is done.

Minapa odiyala pulusu///savory in tangy sauce

Ingredients:

Minapa odiyalu/urad dal savory 1/2 cup
Finely chopped onions 1/2 cup
Green chilies 3-5(cut length wise)
Tamarind paste 2 tsp
Water 1 cup
Jaggery 1/2 tsp
Salt
Red chili powder 2 tsp


For tempering:

 Oil 3-4 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Hing/asafetida pinch
Turmeric powder 1/4rth tsp
Curry leaves 5-6

Method:

Heat oil for deep frying. Fry the minapau odiyalu/savory and transfer them into tissue paper to suck the excessive oil. Again heat 3-4 tbsp of oil in a kadai/vessel. Add all the items listed under "for tempering". Wait until it splutter and then immediately add the chopped onions, chilies and sauté till they are transparent.
Now add fried savory. Stir well. Mix the tamarind paste in sufficient water and add this water to the above onion and chips mixture.
Add salt, red chili powder and Jaggery according to your taste. Cook for 10-15 minutes. Wait until the water gets thick.
Finally add some more curry leaves  and serve with white rice.

Poornallu......

Ingredients:


For batter:


Black gram 2 cups
Rice 4cups(if you use grinder use 6cups of rice)
Maida 1/4rth cup

For stuffing:


Bengal gram 2cups
Jaggery 2 cups
Sugar 1/4rth cup
Cardamom powder 1 tsp
Grated desicated coconut 1/2 cup
Salt pinch

Method:


Soak black gram and rice for overnight.
Next day morning grind the gram and rice by adding sufficient water. The batter consistency should be like Idli batter.
Add little salt and a tablespoon of sugar. Mix well and keep aside.
Cook the bengal gram by adding 4 cups of water.
Now grind the cooked bengal gram and shift it to another heavy bottomed vessel.
Cook the above paste by adding jaggery and sugar.
Stir continuously as dal tends to stick to the vessel.
Add grated desicated coconut, pinch of salt and cardamom powder.
Switch off the gas when the paste forms like a ball.
Let the mixture be cooled for some time and later make a small lemon size balls and keep aside.

Now add sufficient all purpose flour to the batter.
Heat oil for deep frying.
When the oil is pipping hot take one ball and dip it in the above batter and leave it slowly in the oil.
Don't stir immediately. wait for a minute and stir slowly.
Fry until you get golden brown color.
Continue the above procedure for all balls.
Serve hot or cold.

NOTE: Adjust the sweet level.

Stuffed okra//Gujarati recipe

Ingredients:


Okra//Ladies fingers  1/2 kg
Medium size potato 1(Cut them like french fries)
Onion 1(sliced)
Green chilies 4-5
Oil 5-6 tbsp

For stuffing:


Peanuts//Groundnuts 1/4rth cup
Basin powder 3-4 tbsp
Red chili powder 2tsp
Salt
Lime juice 2-3 tsp
Coriander powder 1tsp
Cumin powder 1/2 tsp
Oil 1 tsp

For tempering:


Mustard seeds 2 tsp
Cumin seeds 1 tsp
Bengal gram 2tsp
Curry leaves 5

Method:


Make a coarse powder of peanuts. Now mix all the ingredients listed under "for stuffing".
Clean and wet the okra's.
Chop the two ends of all okra's, green chilies and slit vertically. So that we can stuff the mixture what we prepared.
Stuff the okra's and chilies carefully with the peanut mixture.
Now heat oil in a pan or iron skillet(it should be wide) and add all the ingredients listed under for tempering.
Add the sliced onions and potatoes and cook for 5-7 minutes by keeping lid.
Next add the stuufed bendi's//okras//laiesfingers carefully. Don't stir immediately.
Cook till they are done.
Serve with rice and is good combination for sambhar............

Complete gujarati food.............hmm yummy.........