Black Forest Cake

Black Forest

Chocolate Cake - 1
Sugar Syrup - 1 cup
Whipping Cream - 4 cups
Canned Cherries - 500gm
Cornflour -2 to 3tbsp
Compound Chocolate - 250gm(grated /sliced into logs)

3 layers of choco cake

whipped cream n cherry mix

 Method:-

Prepare Eggless/Egg Chocolate cake .Cool it and cut the cake into 3 layers.


Next beat whipped cream,till it reaches soft n fluffy consistency.Keep it in the fridge .

Take out 4-5 cherries from the can and keep aside.(for decoration).

Take a pan,pour out the contents from the cherry can into the pan.(Keep it on low flame.Add 2tbsp of cornflour and mix well for 2 min,it should be in a semi-liquid state.

Now take a platter and keep one layer of chocolate cake.
Moist it with sugar syrup(2-3tbsp) ,then cherry mix and later whipped cream.

Eggless Chocolate Cake

After searching for an eggless cake recipe for almost a year..and trying sum 4-5 types of eggless cakes(all flop)..finally i came across Rak's Kitchen ,and followed d recipe her way...Can't believe my eyes wen finally i tuk out d cake from oven..it was so soft n yummmmmmyyy...here am sharing d recipe..for my veggie frnds..pls pls do try..its awesome...thnx a lot to Rak's for allowing me to share ur wonder cake recipe.

Maida -1.5 cups
Cocoa pwdr -3tbsp

Eggless choco cake

Sugar -1cup
Cooking Oil - 1/4cup
Baking Soda -1tsp
Lemon juice/Vinegar - 1tbsp
Water -1cup
Salt -1/4 tsp
Vanilla ess. - 1/2tbsp

Method:-


1. Pre heat the oven to 180o C.
2.Sieve Maida,cocoa pwdr n baking soda on a newspaper(about 2-3times) for even mixing.

3.Take a bowl and mix water,sugar,salt .Make sure the sugar gets dissolved and then add lemon juice/vinegar,oil and vanilla essence and mix well.

4. Add the sifted flour and mix well.
Grease a baking pan with oil and dust with some flour,then pour the batter to it. (the batter will be watery)
5. Bake for 35 – 40 minutes or until a toothpick inserted comes out dry.
6. Cool down the cake for 10-15 minutes and then invert on a plate/serving tray.

 I baked my cake in a microwave(800 watt) for 8 min.

Decorate with icing sugar(dust over d cake) or melt chocolate n pour over d cake.
NJOY !!!!!!




 

Rava Laddu(sooji ke laddu)

Thanx  to my frnd Gayatri again for this simple n yummy recipe..she taught me before leaving Tanzania..thnx dear :)

Sooji - 2 cup (i used normal tea cup)

Sooji ke ladoo

Sugar - 1 cup
Ghee -5 -6 tbsp
Illachi - 1tsp(freshly grounded)
Kopra Khass - 1 cup
Cashew nuts/almonds - optional

Method:-
In a kadai,roast sooji(don't let it turn brown).
Add ghee and roast it again for 5 mins.
Add illachi and sugar.Mix properly.
Atlast add kopra -khass and mix well..keep it on flame for 2 mins.

Remove from fire .After 5 mins try to make laddu(the sooji mix should be hot enough to take in hand)..if u r not able to make laddu(if its breaking) then add little milk(almost 2 tbsp)..now try making laddusssss..(if still having problem, then add more milk) .
ENJOY!!!!

Homemade Namkeen

A vry eazy n quick namkeen..do try :)

Chirwa-Makai pawa(corn)

Chirwa - 250gms
Makai pawa - 250gms
Peanuts - 100gms
Salt
Pepper pwdr - 2tsp
Curry leaves - 2 bunch
Oil - for deep frying

Namkeen

Method:-
Take a deep bottomed pan n heat oil,deep fry chirwa,makai pawa n peanuts(one by one).
Spread the fried items on an absorbing paper or newspaper.
Fry the curry leaves and spread it  on top of the other items.
After it cools down a little..sprinkle  salt n pepper over the namkeen.
Mix it with hand or spoon.cool it fully n store it in a container.

Caramel Pudding

Sugar -1cup
Milk -3cups
Vanilla ess. -1/2 tsp
Eggs - 3

Caramel Pudding

Method:-


For Caramel - Melt 1/2cup sugar with 1/4th cup water in a heavy bottomed pan,till it turns golden brown in colour.Remove from heat and pour the caramel into a pudding mould. Spread it evenly on the bottom.


In a bowl beat eggs with a hand mixer and add 1 cup sugar and essence.Add milk gradually.


Pour this mix into the pudding mould over the caramel very slowly.Cover this mould with foil very tightly.


In a cooker add water(1 1/2cups),put the grid and place the mould over the grid.Close the cooker,bring it to full pressure on high heat.Reduce heat and cook for 10 min.


Remove cooker from heat and allow to cool.


Open cooker,take out the mould and let it cool on room temp.
Refrigerate the pudding for 1-2hrs.


Take a serving plate/dish and invert the mould ..very gently.


Serve the pudding -CHILLED..njoy guys!!

Chinese Fried Rice with Gobhi Manchurian

For Fried Rice


Cooked Basmati Rice-2 cups
Chopped Onion - 1(big)
Chopped Carrots and Beans - 1/2 cup
Chopped Spring Onion - 1/2 cup
dry red chilli - 2 to 3
Soya Sauce - 2 tsp
Black Pepper powder - 1 tsp
Vinegar - 1 tsp
Salt
Oil


Method:-


Heat oil in a non-stick pan,add onions and dry red chillies.Saute till onion turns light pink in color.
Add carrots and beans.Saute for 2 mins.
Add soya sauce and salt.
Add spring onion and cook till the veggies are tender.
Add pepper and vinegar and stir properly.


Finally add the Cooked Rice and mix well on medium heat.


Serve hot with Gobhi Manchurian.

For Manchurian


Cauliflower florets -12 pcs
Oil - 2tbsp
Chopped Onion - 1(medium)
Chopped GGG(Ginger-Gar;ic-Green chilli)-1tbsp each
Salt
Pepper -1/4tsp
Tomato-chilli Sauce - 2tbsp(or more as per your taste){i hav used normal maggie tomato chilli sauce here}
Water - 1/2 to 3/4cup
Green Onion - a little
Fresh Coriander chopped
Corn flour - 1/2tbsp(mix it with water approx. 2-3tbsp)


For Batter


Maida -1/2cup
Corn flour -1/4cup
RCP - 1/4tsp
salt


Method:-


Prepare the Batter.
Heat Oil in a Kadai.
Dip Cauliflower florets into the Batter and deep fry.
Fry all the florets and keep it aside to cool.




Now take another pan and heat oil.
Add GGG and onions..saute for 2 mins
Add green onion,pepper and tomato chilli sauce.Mix well.
Add the corn flour mix,stir properly then add water and salt.Cook till it becomes little thick..right enough for your curry.
Then add all the fried Cauliflower balls.Cook for 2 mins..Garnish with coriander.


enjoyyyyyyyyy..:D

Mozzarella Bread Sandwiches

Kids are gonna love this yummy sandwich .


Bread Slices - 4
Mozzarella Slices -2
Egg - 2
Coriander leaves - 2tsp

Black Pepper powder - 1tsp
Oil - for shallow frying
Salt

Method:-

1. Remove the sides of bread .
2. Put the Mozzarella slice between two bread slices..like a sandwich.
3. Now cut sandwich into desired shape..square,rectangular or triangle.
4. Beat eggs in a medium sized bowl with salt,pepper and chopped coriander leaves.
5. Dip these sandwiches into the egg mix properly.
6. Shallow fry sandwiches on both sides till light brown colour.
7. Serve hot with ketchup.

My 4yr old son luvs it..both as a heavy breakfast  as well as evening snack.

Caramel-Bread Pudding

Milk - 1/2kg
Bread slices -2
Eggs - 2

Sugar - 3tbsp(for pudding) + 2 tbsp(for caramel)

Method:-

1. Heat 2tbsp sugar in a pan,till it turns dark brown.Pour in the pudding mould and keep aside to cool.
2. Remove the sides of the bread slices and break into small pieces.
3. Heat milk,bread and 3tbsp sugar in a pan till everything dissolves and the mixture has thick consistency(about 10-15mins on high flame).Keep stirring.
4. Cool it.
5. Churn it with eggs properly.
6. Pour this mixture over the caramel and steam cook for 40 min.
7. Take out and refrigerate for 3-4hrs.
8. Invert pudding on a plate.
9. Serve cold.

Coconut-Peanut Chutney

Coconut - half shell grated
Peanuts - a handsfull(roasted &powdered)
Green chilli - 2
Salt
For Tadka
Oil

Mustard seeds
Curry leaves
Dry red chillies-2

Method:-

Grind coconut,roasted peanuts n green chillies together using little water.Keep it thick.
Prepare tadka,add this thick coconut paste into it.Add salt.


Do not boil.


Best served cool with Dosa or Idli.

Bhatura

Maida - 2cups
Suji - 1cup
Soda bicarb - 1/2tsp
Salt - 1/2tsp
Sugar - 1/2tsp
Sour Curd - 1/2cup
Oil - for frying




Method:-

Soak suji in water,which is just enough to cover it.Keep aside for 5 min.
Sieve salt,soda and flour .
Add suji,sugar and curd.Knead with little warm water to make dough of rolling consistency.
Knead again with greased hands till the dough is smooth.
Brush the dough with oil.Cover the dough in a polythene and keep it in a warm place for 3-4hrs.
make 8-10 balls.Roll into puri shape.
Deep fry in hot oil .Do not press the bhatura's while frying(like we do for puri)..add bhatura to oil and let it float on top then pour hot oil with the help of strainer.


Serve hot hot with Cholle(garnished with imli chutney and chopped onions).

Balu-Shahi

Maida- 1 1/2cups
Soda Bi-carb -1/4tsp
Yoghurt - 8tbsp
Sugar - 2cups
Pista/almonds(chopped) - 4 to 5
Ghee - 2/3cup and for deep frying

Method:-


Sieve flour,soda together.
Rub in ghee(2/3rd cup) into the flour till it resembles bread crumbs.
Add beaten yoghurt and knead into a soft dough.Cover and allow to rest for 45min
Divide the dough into 12 equal portions and shape into balls with light hands.
Make a dent in the centre of the ball using ur thumb.
Keep the balls covered.


Heat sufficient ghee in a kadai and when it is medium hot,add the balls and deep fry on very low heat.
Gradually the balls will start floating to the top.At that time turn it and fry till it is golden brown.
Drain and allow to cool on room temp.


Sugar Syurp


Heat sugar and water(1cup) till it reaches 2 string consistency.
Remove the syurp from heat and soak the fried balls in it for 30 min.
Gently remove the Balu-shahi's from syurp and place on a serving plate.


Garnish with the chopped nuts.


Serve when the sugar has hardened.

Curd Rice

Thanks to My frnd- Gayathri,who taught me this yummy dish.


Rice - 2 cups
Curd - 2 1/2 cups
Salt


For Tadka
Green chilli - 4
Hing - 1tsp
Cashew nuts
Chana dal
Mustard seeds
Curry leaves
Oil/ghee



Method:-

Cook rice in the normal way,keep aside to cool a little.
Add salt and enough curd to cover the rice.
Prepare tadka pour it over the rice-curd mix.
Combine well  - ready to use.

Carrot Cake

Serves-12


Veg. oil - 1 cup(250ml)
Firmly packed ,Brown Sugar - 1 1/3 cups(250gm)
Eggs - 3
Firmly packed,Grated Carrots - 3 cups(720gm)
Chopped Walnuts - 1cup(120gm)
Self-raising Flour - 2 1/2 cups(375gm)
Soda bicarbonate -1/2 tsp
Mixed Spice -2tsp(a blend of cinnamon n nutmeg)

Method:-


Preheat oven to moderate.
Grease cake pan.


Beat Oil,sugar and eggs in a small bowl with electric mixer until thick and creamy.
Transfer mixture to a large bowl,stir in carrot and nuts.
Sift Flour,Soda n  mixed spices together twice,add this to the large bowl.
Mix all properly.


Pour mixture into the prepared cake pan,bake in moderate oven about 1 1/4 hrs.


If using Microwave,bake for 11 min or until the knife comes out clean.


Excellent tea time snack.njoy!!

Vermicelli(Semiya) Pulav

Oil- 3tbsp

Big Onion - 1/4cup(finely chopped)

Green chilly - 1 tbsp(finely chopped)

Ginger - 1/2 tbsp(finely chopped)

Tomato - 1/4cup(finely chopped)

Water - 1 1/2 cup

Fried Semiya(Vermicelli)-1 cup

Carrot - 1/2cup(grated)

Coconut(shredded) - 1/4cup

Coriander leaves - 1 tbsp(chopped)

Salt



Method:-





1.Heat oil in a frying pan,add onion-ginger-chillies and saute them.

2.Add carrot and tomato.

3.Pour water and salt,keep a lid.

4. when water is boiled,add semiya and keep closed for 5 min.s

5.Add coconut and coriander leaves.



Serve hot with ketchup as breakfast/evening snack or Light dinner.

Lauki ke Kofte

Serves - 4



For Kofte
Lauki(Bottle Gourd)-1 cup(grated)
Besan - 2 to 3 tbsp
Ajwain(Carrom seeds) - 1/2 tsp
Haldi - 1/2tsp
Red Chilli Pow. - 1/2 tsp
Hing - 1/2tsp
Salt

Oil - for deep frying

For Curry
Onion - 2 medium (Finely sliced)
Tomato - 2 big (finely sliced)
Garlic-ginger Paste(ggp) - 1 tbsp
Coriander leaves
Haldi - 1 tsp
Red chilli pow. - 1/2Tsp
Garam Masala - 1 1/2 tsp
Coriander pow. - 1 tbsp
Mustard seeds
Curry leaves
Salt

Method:-

Mix all the ingredients needed for koftas .No need to add water,as lauki has good content of water inside it.Make small balls and deep fry.Keep aside and start preparing Curry.

Take a kadai,pour little oil-crackle mustard seeds n kadi patta.
Add GGP ,saute for a few seconds and then add the onions.Saute till it turns light brown then add all the masalas.
Add tomatoes,cook for 5-7 min.s(with lid on).
Add enough water for a gravy.
Add salt and then all the koftas.Stir with light hands.
Donot stir again n again,as after soaking water koftas are tend to break easily.

Cook for another 5 mins and garnish with coriander leaves.
Serve hot with Rice or Chapati.

Tosha

Maida - 150 gm
Salt - a pinch
Baking powder - 1/2 tsp
Sugar(White/Brown) - 120 gm
Ghee - 3 tbsp
Vanilla essence - 1/3 tsp
Water - for making dough
Oil - for deep frying

Method:-

1.Sieve the flour,salt and baking powder togehter.
2.Mix ghee,essence and enough water to make it into a medium soft dough.
3.Rub oil on your palms and make medium sized toshas(cylindrical shape or balls) of the dough.
4.Heat oil in a kadai and deep fry the toshas- add on high heat and lower as soon as the toshas are added and fry on low heat so that they get cooked from inside.
5. Fry till golden brown colour.
6.In another pan melt sugar with 3 tbsp water,when the sugar has melted add the toshas while the syrup is hot and stir gently.
7.Put out the flame so that the sugar coats all the toshas evenly.
8.Allow to cooland then store in an air-tight container.

Carrot-Beans Thoran

Carrots(grated)-2
French Beans(chopped)-1/2 cup
Coconut fresh or dessicated-2 to 3 tbsp
Green chillies-2
Haldi-1tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Rice-1 tsp
curry leaves
Salt
Oil

Method:-
 
Heat oil in a kadai,crackle mustard seeds,urad dal,curry leaves and rice.
Add carrots and beans,saute well.Cover and cook for 2 min.
Remove the lid,add haldi,chillies and salt.Cook for another 5 min.
Atlast when the veggies are cooked add coconut,mix well and remove from fire.

Appam

Rice - 2cups

Urad dal - a handfull

 Cooked rice -1 cup

Shredded Coconut - half(coconut)

Salt - as per taste

Sugar- 2 tsp
Dry Yeast - 1 1/2tsp
Water

Method:-

Soak rice and urad dal for 2-3 hrs or overnight.

Grind them together using enough water to make a thin battar.

Grind Cooked rice and coconut also and  mix to the battar.

Add salt ,sugar and yeast,mix well.

Keep aside till it ferments.

Take a deep bottomed spoon,fill it with the batter and pour it in a Appam-chatti(as shown in the pic) or U-shaped small kadai.
Put the lid and cook for 5 min.Take it out when the sides are crispy.

Serve it hot with Egg Curry(dry) or Kala chana or Potato stew or Chicken stew.

Egg Curry(Dry)

Boiled Eggs-2

Garlic-3

Onions-2 medium(sliced)

Tomato-1 big(sliced)

Coriander Leaves

Haldi-1/2tsp
Salt
Garam Masala-1tsp
Coriander powder-2tsp
Jeera powder-1/2tsp
Mustard Seeds
Oil

Method:-

Boil eggs and cut into half.

In a kadai,heat oil,crackle mustard seeds,add chopped garlic and onions.Cook till light brown in color.
Then add all the masalas,cook for 2 min.Later add the tomatoes.
Cook till the tomatoes are soft.
Remove from stove and add the eggs.

Garnish with coriander leaves and ghee(1tsp)/butter.

Serve hot with Chappati or Appam.

Bhindi Masala- my Style

Ladysfinger-250 gm
Onion(sliced)- 1 big
Salt
Haldi-1/2tsp
Red chilli powder-1 tsp
Garam Masala-1 tsp
Coriander powder-1 tsp
Mustard seeds
Oil

Method:-

Cut bhindi into small logs,as shown in d picture.
Heat Oil in a kadai,add mustard seeds and onions.When onions are light pink in color add bhindi and little salt.Mix properly and cook till bhindi leaves its stickiness.
Later add haldi and other masalas,mix well and cook covered for 5-10 min.

Serve with roti or puri.

Cabbage Thoran

Cabbage-half(chopped or shredded-ur choice)
Green chillies-3(chopped)
oil
salt
haldi-1tsp
mustard seeds-1tsp
urad dal-1/2tsp
rice-1/2tsp
curry leaves
dessicated coconut/fresh shredded coconut-1/2cup

Method:-


prepare tempering using oil,mustard seeds,urad dal,rice and curry leaves.Add green chillies and then cabbage.Saute well for 5 min.s
Later add haldi and salt.Mix well.
Cover and cook for another 5 min.


Remove the lid ,add coconut and mix properly.Cook for 2 min.


nb:- Same way you can prepare Carrot thoran,beetroot thoran and carrot-french beans thoran,just grate carrot/beetroot-rest procedure is the same as above.

Baigan bhartha(Smokey Brinjal) - My Style

Six years back wen i got married,i hardly knew anythg to cook.It was becoz i never spent time with my mom in d kitchen.But nw things hav changed..am not an expert i must say but not that bad as a cook.
After wedding the first few dishes that i learnt from my MIL ,this is one of them.only change was that she taught me steamed version of this recipe.


Brinjal/Eggplant-2 big
Onion(thinly sliced)-2 medium
Tomato (thinly sliced)- 1 big
Garlic-4
Coriander Leaves-1tbsp
Haldi-1tsp
Salt
Red chilli powder-1tsp
Garam Masala-1.5tsp
Coriander powder-1tbsp
Mustard seeds-1tsp
oil 

Method:-

Wash n clean brinjals,apply little oil on them and roast on medium flame over a stove.
Keep turning the sides every 2 min.
When the skin turns black and starts peeling off,remove from stove.Keep aside to cool.
With the help of a knife remove the skin,and take out all the flesh in a plate and mash it lightly with a spoon or spatula.

Now,in a kadai heat oil ,put mustard seeds.
Add garlic-saute,then add the onions.Mix well and cook till light brown in color.
Later add all the masalas.Add tomatoes,mix properly and put the lid.cook for 5 min
When the tomatoes are soft add brinjal,mix well.Cook for another 5-10 min.

Garnish with fresh coriander leaves and Serve hot with Chapatis.

Nb:- this Sabji taste yummy with bread slices too.Those people who don't have time to stand and roast brinjals,they can cut the brinjals into cubes and steam it-rest process remains the same.

Pav Bhaji- My Style

For Bhaji

Boiled and Mashed(2-Potato,1-Cauliflower,2-Carrots,1/2 cup-peas)
Onion(chopped)- 1 big
Tomato(chopped)- 2 medium
Coriander leaves
Garlic(crushed)- 4
Haldi- 1tsp
Salt
Red Chilli Powder or green chilly-1.5tsp
Pav Bhaji Masala- 2 tsp
Hing-1tsp
Mustard Seeds-1tsp
Butter/ghee- for cooking

Method:-

Heat butter/ghee in a pan,add mustard seeds and hing.Later add garlic followed by onions.Cook till onions are light brown in color.
Then add all the masalas and tomatoes.mix properly and cook till tomatoes are soft.
Now add all the boiled veggies,mix well.Cook for 5-10 min.Garnish with coriander leaves and butter.
Serve hot with Pav/bread.

Easy Sambar Serves-4

Tuvar dal-1 handsfull(washed properly)
Vegetables-cut into cubes(1-Potato,2-Carrot,1-brinjal,Tomato-2,onion-1)
Beans- a few(cut into medium sized logs)
Peas- a few
Sambar Masala-2 tsp
Salt
Tamarind pulp-1/2 cup(optional)

Tempering
Oil
Small onion-1(chopped)
Dry red chiilies-3
Hing-1 tsp
mustard seeds
coriander leaves
curry leaves


Method:-
In a cooker put washed tuvar dal n vegetables,add enough water to cover the vegetables.Pressure cook for 15 minutes or 2 whistles.
Later add tamarind pulp,salt and sambar masala.
Boil for 5-10 min.s
Prepare tempering and pour over the sambar.Mix well and garnish with fresh coriander leaves.
nb:-those who don't like Tamarind,they can add 4 tomatoes instead of 2.

Ghee Rice Serves - 2

Ghee - 2 tbsp
Rice - 2 cups
lemon - 1
Cinnamon - 2 (small sticks)
Cloves - 3-4
Bay leaf - 1
Cardamom - 3-4
Cashew nuts - fried( for garnish)
Onion - 1 medium (sliced and fried)
Salt
Water

Method:-

Heat ghee in a cooker,add all the whole spices.
Fry the washed rice till crispy.
Add salt ,lemon juice and water.Pressure cook till 2 whistles.


Garnish with fried onions and cashewnuts.

Ada Dosa(instant dosa) - Kottayam Style

Rice - 2cups
Urad dal - 1 cup
Chana dal - 1 cup
Salt
Dry red chillies-5
Hing - 2 tsp
Black Pepper- 2 pinches
Curry leaves

Method:-

Soak Rice n dals seperately for 2hrs or overnight.
Grind them together,adding little water and other ingredients.
Do not make the battar too watery.
Make dosas' instantly using little oil.
Remember that, this dosa takes more time to cook(compared to normal rice dosa).Cook till crispy brown colour.
Serve hot with Sambar or Gud(jaggery).