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.