Instant Raagi Dosa

Ingredients :

1. Raagi flour - 1/4 cup
2. Dosa / Idli batter - 1 cup
3. Salt (If necessary)
4. Oil 

Direction to cook :

1.   Mix the raagi flour with the dosa/idli batter.  Add water & salt to get desired consistency.

2.   Heat the pan, take a dollop of batter & make a circle.  Sprinkle some oil arround the dosa.  

Serve with some spicy chutney.

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Chow Chow Kootu

Ingredients :

1. Chow chow - 2 medium sized 
2. Dal (Moong dal / channa dal)
3. Oil - 2 tbsp
4. Mustard seeds - 1 tsp
5. Cumin seeds - 1 tsp
6. Curry leaves - 1 tbsp
7. Red chillies - 5  nos
8. Onion - 1 no
9. Garlic - 5 pods
10. Tomato - 1 no
11. Cumin powder - 1 tsp
12. Coconut paste - 1 tbsp
13. Salt to taste

Direction to cook :

1.   Pressure cook the dal.  Boil & cook the chow chow till tender.

2.   Heat oil in the pan, add mustard seeds, red chillies, cumin seeds & curry leaves.  Add finely chopped onion, garlic and saute.

3.   Add tomato pieces  & saute.  Add cumin powder, coconut paste & salt to taste.

4.   Add the cooked dal & chow chow.  Cook for 5 more mins over low flame.

5.   Add some ghee before serving.

Perfect with rice.

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Walnut Crunch Cake

Ingredients :

Topping :

1. Brown sugar - 3/4 cup (150 g)
2. All purpose flour - 1/3 cup (50 g)
3. Cold butter, cut up - 1/4 cup (60 g)
4. Walnuts, coarsely chopped - 3/4 cup ( 90 g)

Cake :

1. All purpose flour - 2 cups (300 gms)
2. Baking powder - 2 tsp
3. Nutmeg - 1 tsp
4. Salt - 1/4 tsp
5. Butter - 1/2 cup (125 g)
6. Brown sugar - 3/4 cup (150 g)
7. Vanilla extract - 1 tsp
8. Large eggs - 4 nos
9. Milk - 3/4 cup ( 180ml)

Method :

1.   Preheat the oven to 180C.  Lightly grease and flour a 9 inch bundt pan.

2.   To prepare the topping, stir the brown sugar and flour in a medium bowl.  Use a pastry blender to cut in the butter until the mixture resembles fine crumbs.  Stir in the walnuts.

3.   To prepare the cake, stir the flour, baking powder, nutmeg, and salt in a medium bowl.  Beat the butter, brown sugar, and vanilla in a large bowl with an electic mixer at medium speed until creamy.  Add the eggs one at a time, beating until just blended after each addition.  With mixer on low speed, gradually beat in the dry ingredients, alternating with the milk.

4.   Spoon half the batter into the prepared pan.  Sprinkle with half the crunch mixture.  Spoon the remaining crunch mixture.  Bake for 50-60 mins or until golden brown.

Happy baking:)

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Plain Dal Curry

Ingredients :

1. Toordal - 1 cup 
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Red chillies - 3 nos
6. Curry leaves - 1 tbsp
7. Onion - 1 no
8. Tomato - 1 no
9. A pinch of hing
10. Green chillies - 3 to 4 nos
11. Garlic - 2 pods
12. Turmeric powder - 1/4 tsp
13. Corriander leaves for garnishing

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, urad dal, hing, red chillies, curry leaves & finely chopped onion.  Saute.

2.  Meanwhile cook the dal along with the tomato, green chillies, garlic pods & turmeric powder.  Smash it.

3.   Once the onion is cooked, add the dal & salt to taste.  Garnish it with corriander leaves & serve.

Serve with rice.

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Karunai Kizhangu Varuval

 Ingredients :

1. Yam - small sized
2. Oil for deep frying
3. Chilly powder to spice 
4. Tamarind extract (concentrated) - 1/4 tsp
5. Salt to taste
6. Turmeric powder

Direction to cook :

1.   Combine the yam pieces, turmeric powder, chilly powder, tamarind extract & salt to taste.  Now cook (either pressure cooker or microwave) the yam mixture.

2.   Heat the oil and deep fry the cooked yam pieces till crispy.

Serve with rice.

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Egg curry - kerala style

Ingredients :

1. Boiled eggs - 3 nos
2. Onion - 2 nos
3. Oil - 1 tbsp
4. Mustard seeds - 1 tsp
5. Curryleaves - 1 tbsp
6. Ginger garlic paste - 1 tsp
7. Green chillies - 2 nos
8. Tomatos - 1 no
9. Chilly powder - 1 tsp
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Garam masala - 1 tsp
13. Salt to taste
14. Corriander leaves - for garnishing

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, curry leaves, ginger garlic paste, green chillies & sliced onions.  Saute till tender.

2.   Add turmeric powder, chilly powder, coriander powder, salt & tomatoes.  Saute.

3.   Add garam masala, boiled eggs.  Cook for few mins.

4.   Finally, garnish it with corriander leaves.

Serve with idiyappam. 

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Bread French Toast

Ingredients :

1. Bread slices - 6 nos
2. Milk - 3/4 cup
3. Egg - 1 no (lightly beaten)
4. Sugar to taste
5. Black pepper powder or Zimt or vanilla essence - 1 tsp
6. Oil for frying

Direction to cook :

Combine together the milk, egg, sugar & black pepper powder.  Heat the pan, dip the bread slices in the egg mixture.  Drizzle some oil & cook the bread slices till done.

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Eggplant curry - Andhra style

Ingredients :

1. Eggplant - 1 no
2. Oil - 1 tsp & for frying
3. Red chillies - 3 nos
4. Mustard seeds - 1 tsp
5. Cumin seeds -1 tsp
6. Onion - 2 no
7. Curry leaves - 1 tbsp
8. Green chillies - 2 nos
9. Ginger garlic paste - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Tomatoes - 3 nos
12. Corriander powder - 1 tsp
13. Chilly powder - 1/2 tsp
14. Salt to taste
15. Peanuts, roasted - 1 tsp
16. Sesame seeds, roasted  -  1 tbsp

Direction to cook :

1.   Heat oil in the frying pan & deep fry the cubed eggplants till golden brown in color. Drain the excess oil in the kitchen tissue.

2.   Heat 1 tsp of oil, add red chillies, mustard seeds, cumin seeds, curry leaves, ginger garlic paste, finely chopped onions & salt to taste.  Saute till tender.

3.   Add turmeric powder, chilly powder, finely chopped green chillies, corriander powder and finely chopped tomatoes.  Saute for 5 mins.

4.   Add fried eggplant & stir fry it.

5.   Meanwhile, grind the roasted peanuts and sesame seeds to fine powder.  And add them to the eggplant mixture & fry them till done.

Serve it with rice.

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Simple vegetable sandwich

Quick & simple sandwich which taste delicious & perfect breakfast menu.

Ingredients :

1. Bread slices - 6 slices 
2. Tomato ketchup
3. Mayonnaise
4. Mint chutney
5. Onion slices
6. Tomato slices
7. Capsicum slices
8. Cucumber slices

Method :

1.   Spread the tomato ketchup, mint chutney in two slices of bread.

2.   Now fill the onion, tomato, capsicum, cucumber slices & mayonnaise between the bread slices & toast it in the sandwich maker till done.

Serve immediately.   

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Black forest cake

Ingredients :

1. All purpose flour - 1 cup
2. Unsweetened cocoa powder - 1/3 cup
3. Baking powder - 1/2 tsp
4. Baking soda - 1 tsp
5. Salt - 1/4 tsp
6. Sugar - 1 cup
7. Milk - 1/2 cup
8. Vinegar - 1/2 tbsp
9. Egg - 1 no
10. Vegetable oil - 1/4 cup
11. Strong coffee - 1/2 cup
12. Vanilla extract - 1/2 tsp 
13. Cherries - 1 can ( drain the cherries & retain the syrup)
14. Whipping cream - 1 cup
15. Vanilla essence - 1/2 tsp
16. Powdered sugar (Icing sugar) - 1 tbsp
17. Chocolate flakes & glaced cherries for decoration

Method :

1.   Preheat the oven at 180 C.  Grease & line up the baking pan with the parchment paper.

2.   Mix together the milk & vinegar & set aside.

3.   Sieve together the flour, cocoa powder, baking powder, baking soda & salt.

4.   In a another bowl, whisk together the egg, oil, coffee & vanilla essence.  

5.   Stir in the milk mixture  & then the flour mixture gently.  Pour the batter in the prepared pan & bake it for 30 mins or until done.  Allow it to cool completely.

6.  Cut the cake horizantally & brush the first half with the syrup preserved. 

For the whipping cream :

7.   Beat together the whipping cream, vanilla essence & powdered sugar until soft peaks.

8.   Now spread the cream between the layer, sides & over the cake.

9.   Finally, decorate the cake with the chocolate flakes & glaced cherries.

10.  Refrigerate the cake for atleast one hour before serving.

Enjoy..

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Aval / Poha payasam

Easy & delicious payasam best for any seasons.

Ingredients :

1. Aval - 1/4 cup
2. Sugar - 1/2 cup or to taste
3. Ghee - 1 tbsp
4. Milk - 1 cup (or little more)
5. Powdered cardamom - 1/4 tsp
6. Nuts (Cashewnuts, almonds ) - 1 tbsp (Ground to fine paste)
7. Condensed milk - 2 tbsp
8. Saffron strands - 2 nos (optional)

Direction to cook :

1.   Roast the aval / poha in the ghee.  Add sugar & milk.  Bring it to boil & cook till done.

2.   Now add the cardamom powder, condensed milk, nuts paste & saffron strands.

Serve warm or cold.

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Eggless chocolate cake with chocolate cream icing

This is a perfect moist eggless chocolate cake with rich and creamy chocolate icing, for the chocolate lovers.

Ingredients :

1. All purpose flour - 1 cup
2. Baking powder -  1/2 tsp
3. Baking soda - 1 tsp
4. Unsweetened cocoa powder - 6 tbsp
5. Granulated sugar - 3/4 cup
6. Vegetable oil - 1/2 cup
7. Hot coffee - 1/4 cup ( 1 tsp of coffee in 1/4 cup hot water)
8. Milk - 1/4 cup
9. Yogurt - 1/4 cup
10. Vanilla extract - 1 tsp

For Icing :

1. Whipping cream - 500 ml
2. Powdered sugar to taste (I used arround 5 tbsp)
3. Cocoa powder - 3 tbsp (Sieved)
4. Vanilla essence - 1 tsp
5. Glazed cherries for decoration

Direction to bake :

1.   Preheat the oven at 170 C and line up the baking pan with parchment paper.

2.   Sieve together the flour, baking powder, baking soda & cocoa powder. 

3.   Mix together the vegetable oil, hotcoffee, milk, yoghurt, vanilla extract & granulated sugar.

4.   Combine both dry and wet ingredients on low speed.  Bake it for 30 mins or until done.  Cool the cake completely.

For Icing  :

5.   Whisk the whipping cream along with powdered sugar until spreadable consistency and slowly mix the cocoa powder & vanilla essence.

6.  Now sandwich the icing between the cake & over the cake.  Decorate it with the glazed cherries.

Happy baking.

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Aloo jeera

Very easy to make & taste perfect with rice.  I like to serve this with curd rice in my busy days.  It taste really great and awesome traditional Indian dish.

Ingredients :

1. Potatoes -  4 medium sized
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Cumin seeds - 1 tsp
5. Curry leaves - 1 tbsp
6. Red chillies - 2 nos
7. Ginger garlic paste -1 tsp
8. Onion - 1 no
9. Turmeric powder - 1/4 tsp
10. Red chilly powder to taste
11. Corriander powder - 1 tsp
12. Cumin powder - 1/2 tsp
13. Salt to taste

Direction to cook :

1.   Boil the potatoes & dice them.  Heat oil in the pan, add mustard seeds, cumin seeds, red chillies, curry leaves and chopped onions.  Saute till tender.

2.   Add turmeric powder, ginger garlic paste and salt.  Saute.

3.   Add red chilly powder, corriander powder, cumin powder & little water.  Saute till cooked.

4.   Add the potatoes & saute.  If needed, garnish it with finely chopped corriander leaves.

Ready to serve.

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Toor Dal Chapathi / Roti

My plan was to  make a plain rotis for the dinner yesterday.  But, I had some leftover boiled dal & finally made this delicious dal rotis which taste great with spicy and hot tomato chutney.  Very healthy & protein rich rotis perfect for everyone.

Ingredients :

1. Whole wheat flour - 1 1/2 cup
2. Boiled toor dal - 1/4 cup
3. Chilly powder - 1 1/2 tsp
4. Turmeric powder - 1/4 tsp
5. Dry mango powder - 1/2 tsp
6. Cumin powder - 1/2 tsp
7. Salt to taste

Direction to cook :

1.  Mix all the ingredients together and knead the dough with water.  Keep aside for 1/2 hr.

2.   Divide the dough into equal balls & roll them like disc shape.  Cook them on preheated pan on either side until done.

Serve it with hot tomato chutney.

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Spinach medhu vadai

Medhu vadai is the most popular snack prepared especially during festival seasons.  We can serve it with sambar and chutney or else with yoghurt.  By adding spinach to this dish, it makes little healthy.

Ingredients :

1. Chopped spinach - 1 cup
2. Urad dal - 1 cup
3. Onion - 1 no
4. Green chillies - 2 nos
5. Black peppercorns - 1/2 tsp
6. Coconut pcs - 1 tbsp
7. Cumin seeds - 1/2 tsp
8. Corriander leaves - 1 tsp
9. Ginger paste - 1/2 tsp
10. A pinch of hing
11. Salt to taste
12. Oil for deep frying

Direction to cook :

1.   Soak the urad dal for one hour & grind them without adding water.

2.   To the batter add finely chopped onions, spinach, green chillies, peppercorns, cumin seeds, hing, corriander leaves, ginger paste, coconut pieces & salt to taste.

3.   Heat the oil in the frying pan, apply some water in your palm and take a small ball of batter and shape it like dougnut and make a hole in the middle & deep fry them till crispy and done.  

Serve warm with sambar and chutney.

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Melting Moments

Very interesting & easy to bake and taste just delicious with a cup of tea.  And I tired this recipe from Joy of Baking  & was just perfect for kids party.  

Ingredients :

1. All purpose flour - 1 1/2 cups
2. Cornflour - 1/2 cup
3. Salt - 1/4 tsp
4. Icing sugar - 1/4 cup
5. Unsalted butter - 1 cup
6. Vanilla extract - 1 tsp
7. Icing sugar for topping

Direction to bake :

1.   Preheat the oven at 180 C.  Line the baking pan with the parchment paper.

2.   Sieve together flour, cornflour & salt.

3.   Beat the butter and sugar until smooth and creamy.  Beat in vanilla extract.

4.   Add the flour mixture & beat until well combined.

5.   Cover & refrigerate the dough for one hr until firm.

6.  Divide the dough & form them into balls and place them in the prepared baking sheets.  Bake it for 15 mins or until done.

7.  Allow it to cool for 5 mins & sprinkle the icing sugar over the cookies.  Store it in the air tight container for longer use.

Serve with tea.

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Savoury biscuits - Diamond cuts

One of my favourite snack from my childhood days.  I love to have it either sweet or savoury kind.  And this time I made savoury which serves as a perfect snack for the kids.  It's crunchy & tasty :)

Ingredients :

1. All purpose flour (Maida) - 1 cup
2. Salt to taste
3. Sesame seeds (optional) - 1 tsp
4. Oil - 1 tbsp plus for frying
5. Red chilly powder - 2 tsp
6. Water for kneading

Direction to cook :

1.   Mix together the flour, salt, sesame seeds, red chilly powder & hot 1 tbsp oil.  Knead the dough & keep aside.

2.   Meanwhile heat the oil in the deep frying pan.  Divide the dough into equal balls.

3.   Roll the dough like chapathi (or like CD) & cut them like a diamond shape using the sharp knife or pizza cutter.

4.   Fry the diamond cuts in the oil till crispy and light golden brown in color.

5.   Store it in the air tight container for longer use.

Enjoy the snacks:)

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Rava Ladoo - Easy version

This is my favourite sweet from my childhood.  And this is one of my sweet dish which I often make during the festival season.  This is healthy & good for kids, as it contains semolina, nuts, ghee & milk.  Good way of starting the festival celebration with this delicious sweets :) 

Ingredients :

1. Semolina / Rava - 1 cup
2. Milk - 1/4 cup
3. Water - 1/4 cup
4. Sugar -  3/4 cup
5. Cardamom powder - 1/2 tsp
6. Cashewnuts, raisins, others - 1/4 cup
7. Ghee - 2 tbsp

Direction to make :

1.   Heat 1 tbsp of ghee in the pan and roast the semolina till light brown in color.

2.   Add sugar & mix it well over the low flame.

3.   Add roasted nuts, cardamom powder & mix well.

4.   Slowly add the milk and water, mix well & switch off the flame.  Allow the rava mixture to cool slightly.

5.   Apply some ghee in your hands and make ladoos.

6.   Store it in air tight container and will stay for a week.



Happy Diwali :)

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Rajma masala

Rajma most popular north indian dish served with plain rice or with rotis & parathas.  This is spicy, flavourful, aromatic & nutricious signature dish made by pressure cooking the kidney beans and mixed with masala.  It taste simply out of the world :)

Ingredients :

1. Red kidney beans - 1 cup
2. Oil - 1 tbsp
3. Butter - 1 tbsp
4. Onion - 1 no
5. Tomato puree - 1 cup
6. Garam masala - 1 tsp
7. Corriander powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Green chillies - 2 nos
10. Chilly powder to taste
11. Kasturi methi - 1 tbsp
12. Ginger garlic paste - 1 tbsp
13. Corriander leaves for garnishing

Direction to cook :

1.   Soak the red kidney beans overnight and pressure cook it in the salted water.

2.   Heat oil in the pan, add finely chopped onions and saute.

3.   Add turmeric powder, ginger garlic paste, green chillies & tomato puree.

4.   Add chilly powder, corriander powder, garam masala, kasturi methi & cooked kidney beans.  Add enough water to adjust the thickness of the gravy.  Add salt & garnish it with corriander leaves.

Serve warm.

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