Tuesday, 23 February 2016

Bell Pepper(capsicum)Peanut Subzi

Bell Pepper(capsicum)Peanut Subzi - Sandhya Venkatesh

Capsicum, medium-sized, 3
Boiled Potatoes, medium-sized, 2
Cumin Seeds (Jeera), 1/2 tsp
Red Chilli Powder, 1 tsp, or to taste
Coriander Powder, 1 tsp
Cumin (Jeera) Powder, 1/2 tsp
Turmeric Powder (Haldi), 1/4 tsp
Peanuts, roasted and crushed, 3 tbsp
Oil, 1 tbsp
Salt, to taste

Wash and cut the capsicum into cubes after discarding the seeds.
Peel the boiled potatoes and cut them into cubes
In a small pan, dry roast the peanuts and when they cool, remove the skin and grind to a coarse powder
Heat oil in a thick-bottomed kadhai. When it gets hot, add the cumin seeds and when they sizzle add the capsicum cubes and a little salt and cook covered for a few minutes. There is no need to add water. Ensure that the capsicum gets cooked yet remains crunchy
Next add the turmeric powder, red chilli powder, coriander powder, cumin powder, and a little salt and mix well. Remember that some salt has already been added.
Now add the cubed potatoes, and cook over medium flame till the capsicum and potatoes are well-blended with the spices
Lastly, add the roasted and crushed peanut powder and mix well.

Recipe Courtesy...Shobana Rao

Aloo Capsicum Ki Sabzi

Aloo Capsicum Ki Sabzi - Vidya Nayak Shenoy

Heat oil .. add kalonji and jeera.. now add the chopped onions n fry till translucent.. now add red chilli pd + turmeric pd.. Here I've also added coconut red chutney.. 2 tbsp.. mix in cubed potatoes n cook covered for a while add lil water n salt.. lastly add chopped capsi.. mix again .. cover n cook till done.. goes well with roti..

Soornache Puddi

Soornache Puddi - Sumana Abhijit Kini

1. half kg soornu
2. 1 cup grated coconut
3. 2tbsp mustered seeds
4. 1 dried redchilli
5. 1spoon redchilli pwder
6. 1spn jeera
7. 1 tbsp jaggery
8. Leman sized tamarind
9. 1tbsn urad dal
10. 1tbsp chana dal
11. 10 curry leaves
12. Pinch hing
13. 1spn tarmeric pwder
14. Salt to taste

Peal the surnu.. and chop it into small cubes, boil in plain water till it is cooked 3/4. Once the surnu is cooked almost drain off the water.. this is done to cook the surnu fast as wel as to avoid itchiness in the throat while eating
Soak the tamarind in warm water for few minutes and extract the juice..
In a pan heat the 1tbsp oil add the seasoning ingredients like 1tsp mustrd , jeera, chana dal, urad dal, curry lvs,redchili,hing one after the other
Add cooked surn now add jaggery turmeric, tamarind juice to the pan mix wel on a low flame till all the tamarind extract is absorbed well.
Meanwhile, coarsely graind coconut,redchilypwder along with a tbsp of mustard seeds, do not add any water, the masala should be dry
When the surnu are wel cooked as well as the tamarind extract has absorbed. Completely. It is time to add the ground masala and mix well, stir for some time and turn off the flame Ready to be served.

Split Moong Dal In Green Masala

Split Moong Dal In Green Masala - Suresh Sawant

Split Moong Dal 1 cup
Soaked in water for 15 minutes Then added turmeric powder asafoetida tomato onion chopped 2 t spoons
Ggarlic Paste 1 t spoon
Green chillies chopped 4 / 5 or as req
And pressure cooked till done.

Tadaka Hing Jeera rai curry leaves
Garlic petals 4 / 5 crushed
Ginger small pce grated
Methi Seeds few
Cloves 1 /2
B Peeper 3 / 4
Grated Fresh coconut 2 / 3 t spoons
Jeera half t spoon
Green coriander little
Take these items and grind to a paste
Salt and sugar as per taste
Kokam petals 2 / 3 or tomato 1 med chopped
Green coriander chopped for garnishing

In a kadhai add oil and heat it
Add tadaka items and fry a little
Add grinded paste and saute till the rawness ends.
Now add cooked moong dal salt sugar kokam petals or tomato and hot water as required. Mix well.
Put gas on medium. Let it be cooked till done .
When done remove from gas.
Garnish with green coriander and serve hot 

Bell Pepper n Potato Subzi

Bell Pepper n Potato Subzi - Vinaya Prabhu


2 bell peppers cubed
16 small potatoes boiled peeled n then roasted in a little oil till golden brown
Salt n chilly powder as required.

Heat oil, add mustard. After it stops spluttering add a liberal dash of hing. Add the cubed bell peppers, and salt. Toss a while and then add the roasted potatoes n chilly powder. Toss n microwave for 3 mnts. The bell peppers should be crunchy

Wednesday, 17 February 2016

Dosa With Wheat Flour Added

Dosa With Wheat Flour Added - Vidya Nayak Shenoy

Soak 1/2 cup Urid daal for 1/2 hr.. n grind to a fine batter.. leave to ferment for 6 - 7 hrs..

Next day..In a separate vessel mix in 1/2 cup whole wheat atta + ( chiroti rawa + rice atta+ oats.) measuring to 1/2 cup.. mix this with the urid batter add salt n 1 tsp sugar , grated masala of 2 tsp coconut + ginger + green chillies .. mix well.. now prepare dosas...

Carrot Cake Made From Wheat

Carrot Cake Made From Wheat - Sahana Pai


Mooli Paratha

Mooli Paratha  -  Sahana Pai


Oven Roasted Cauliflower:

Oven Roasted Cauliflower - Raksha Kamat


Khara Biscuits

Khara Biscuits - Nandini Kini


Patishapta Pithe

Patishapta Pithe - Tanushree Aich
For the crepes
Refined flour – ½ cup (60 grams)
Semolina – 4 tbsp (40 grams)
Rice flour – 2 tbsp (20 grams)
Powdered sugar – 1 tbsp
Baking soda – less then ¼ tsp
Milk – 1 cup
Ghee – 4 to 5 tbsp (for making pancakes)

For stuffingFreshly grated coconut– 1 big cup
Jaggery grated – 3/4 th cup
Cashews – 8 to 10
Cardamom powder – ½ tsp

Take refined flour in any big bowl. Add semolina, rice flour, baking soda, 1 tbsp powdered sugar and milk into it little by little and make a smooth batter. U may need a little less milk or more. Pls note :Batter shud not be too thin or too thick... Medium consistency. Keep the batter aside for 20 minutes.

Prepare stuffing- Add some ghee, add grated jaggery, when it starts to melt add the coconut, cardamom and chopped cashews into it. Mix all ingredients really well. Cook till it dries up & becomes homogenous
Stuffing is ready; take it out in a bowl.

Place a nonstick pan or tawa over flame and preheat it. Pour 1 tsp oil over it and spread evenly. Now take 1 small ladleful batter and spread it over the tawa, thinly with circular motion like a dosa. Pour some ghee all around the cheela.

When it gets slightly brown in color from beneath, flip the sides and roast until it gets brown from the other side as well. When it’s roasted from both the sides, take it off flame and place it over a plate. Now likewise prepare the second pancake. Similarly prepare rest of the pancakes as well.
Place 1 or 1.5 tsp stuffing over the roasted pancakes and fold it in a roll. Likewise prepare rest of the patishapta. With this much batter 10 to 12 patishapta can be prepared. Scrumptious and mouth drooling Patishapta is ready.

Wheat Flour Sweet Appo

Wheat Flour Sweet Appo - Prathima Bhandary

•Wheat Flour- 2 cup
•Puffed Rice- 1 cup
•Jaggery-To taste
•Cardamom- 1/2 tsp
•Grated Coconut- ½ cup
Grind the puffed rice, Grated coconut, Cardamom and jaggery to a smooth paste. Then add this mixture to the wheat flour. Add sufficient amount of water so that the batter is little thick (but of dropping consistency) Mix well. Batter is ready. When the pan is hot, pour the batter in each mould.

Thursday, 11 February 2016

Egg Paratha

Egg Paratha - Suresh Sawant

Ready chapatis 3 / 4
Eggs 4 or as req
Onions 2 sliced
Tomato 2 sliced
Cabbage sliced 1 cup or as req
Green Coriander roughly chopped green
Jeera 1 tspoon chillies 2 / 3 finely chopped
B peeper powder qtr t spoon
Salt as per taste
Schezwan chutney 2 tspoons or as req

In a kadhai add oil and heat it.Add Jeera green chillies and saute a little.
Add onion Cabbage and saute for a minute.
Add tomato and saute for a minute
Now break 2 eggs in it and saute a little
Add green coriander salt and mix well
Don't cook the stuffing as usual but let it be somewhat raw and soft.
Add schezwan chutney and mix well.

Take 2 eggs salt turmeric powder red chilly powder green coriander B peeper powder and make a perfect batter
In a pan add little oil and heat it.Put gas on medium
Put one chapati on it. Apply the egg batter alover the chapati. After a minute turn the chapati. Now spread the stuffing in centre of chapati and roll it
Apply little oil if necessary.
Roast the roll on low flame from both sides. When done remove to plate.
Cut into pieces or keep as it is.
Transfer to serving plate. Youcan serve it with tomato sauce or as like



( Recipe by Chef Kunal Kapoor in ND Tv Goodtimes )

Chop brinjal to small pieces.. Heat oil ..add jeera n kalonji ( onion seeds ) when they splutter add chopped tomatoes .. fry till mushy.. now add a lil corinader pd, cumin pd, red chilli pd ..fry for a while mix in roasted ground nut coarse pd.. add the chopped brinjal n salt.. cover n cook.. can sprinkle lil water .. lastly garnish with roasted ground nuts..

Badam Puri

Badam Puri - Tanuja Narwekar

Maida 2cups
Warm Milk 3/4 cup
Warm Ghee 1/2Cup
Sugar 1Cup
Water 1Cup
Few Cloves,Pista n Badam Pieces

In a bowl add maida,milk and ghee and make a nice dough,keep it covered for sometime.
Make sugar syrup upto one string consistency and switch off the stove.
Make small pedas from dough,roll the pedas thin like chapathi...keep folding till you get triangle shape...Pierce a clove in the middle of the layered triangle.
Deep fry these triangles in medium flame heat.Should be crispy from outside and look fried inside too...Immediately add the fried puri into the sugar syrup,turn both the sides..remove from syrup and sprinkle nuts on top n serve.

Peas Paratha

Peas Paratha - Tanushree Aich

For the stuffing
2 cups boiled fresh peas
1 large potato (optional, can b skipped)
1 large onion finely chopped
Green chillies finely chopped
1 tbsp ginger grated
1 tsp cumin seeds
Spice pwdrs - kashmiri chilly pwdr, amchur, garam masala
Chopped coriander leaves
For the dough
Wheat flour
Warm milk
1 tbsp oil

Knead into a soft dough, rest it for about an hr covering the dough with a moist cloth
Do not skip this step, this makes the dough more pliable n soft & reduces break outs of the stuffing
In a kadhai , take little oil, add cumin seeds, once they splutter add onions, fry till translucent, add chopped chillies, ginger, add spice pwdrs, mashed peas( mash well with a masher or in a mixer) add mashed potato. Adjust salt n lastly add coriander leaves
Keep aside, let it cool completely, it will get dry
Roll into small chapatis, fill with a tbsp of filling, seal edges well, roll into medium sized parathas not too thin or thick ensuring that the stuffing does not come out
Fry on a tawa with ghee & serve with a dollop of butter

Peanut Masala

Peanut Masala - Purushothama Prabhu


Fried Peeled Peanut 100 grm,
Chopped Tomato 1nos,
Chopped Onion 3 nos,
Red Chilli Powder 1 tspoon,
Green chillies chopped 4 nos, 
Coriander Leaves 1/4 cup,
Lime Juice/ Vinegar 1tspoon ,
Papad 4nos cut into shape and fry ,
Coconut Oil - 2 spoon,
Chat Masala 1 tspoon,

Preparation :- 
Take the Bowl, and add all the chopped items
1) Onion, Tomato Corr Leaves,green chillies,
2) add Chilly powder, Chat Masala Powder,
3) Add fried Peanut
4) add Vinegar/Lime Juice and add salt to taste and mix wel
5) add Coconut Oil
6) add Papad and serve in plates ( This is my style Dry Peanut Masala )

Microwaved Masala Peanuts

Microwaved Masala Peanuts - Tanushree Aich

1 cup Groundnuts raw or lightly toasted
1 cup Chickpea flour(Besan)
3/4 tsp Carom seeds(Ajwain)
a pinch of Asafoetida (optional)
1/4 cup Water,approximately
1 tsp Red chili powder
2-3 tbsp Oil
Salt to taste

In a bowl add ground nuts, chickpea flour, salt, asafoetida, red chili powder and carom seeds and mix everything nicely.

Add oil and water and mix nicely.Do not add water at once, add water slowly so that the batter coats the groundnuts evenly.If needed add 1-2 tbsp more of water but you should not make the batter thin,the ground nuts should hold the batter.

Cut a wax paper(butter paper) to the size of the glass plate in Microwave.
Drop the peanuts into small clusters leaving some space in between them. You should not allow each cluster to have more than 3-4 peanuts otherwise the peanuts would not get cooked evenly and also do not clutter them and do it in small batches. The quantity I mentioned should be done in 2-3 batches based on the size of your microwave.

Microwave it on HIGH for 1 1/2 - 2 minutes and keep an eye after 1 1/2 mins so that they would not burn. Check by tasting 1 cluster(peanut), if you feel it is still raw microwave it again for a minute or two. It might take any time in between 2-4 mins based on the power of microwave.

Remove the wax paper from MW and remove the peanuts from it. Let the peanuts cool completely. Repeat the same process for the rest of the peanuts and microwave them and cool them completely.

Store the peanuts in an air tight container.
I have added some crushed fried curry leaves to the masala peanuts for an extra flavour while storing
Additionally u can sprinkle some chaat masala or amchur powder too

Rc : Chef & her Kitchen

Peanuts Chutney Powder

Peanuts Chutney Powder - Rajesh Prabhu

Peanuts - 1 Cup
Coriander Seeds - 1 Cup
Dry Chilles - 7- 8
sesame seeds (Elu)- 1tsp Spoon
Gurellu - 1tsp Spoon
Methi - Urad Dal- 1tsp Spoon Each
Mustard seeds - 1tsp spoon
Jeera - 1tsp spoon
Asafoetida - 1/2 Spoon

With very little oil fry each ingredient separately..Powder the roasted ingredients adding salt according to your taste.

Naanchanya Duddali

Naanchanya Duddali - Vidya Baliga

Ragi ( finger millet ) flour - 1 cup
Jaggery ( powdered ) - 1 cup
Thick Coconut milk - 1 1/2cup
Milk - 1/2 cup
Ghee- 3 tsp


1. Mix ragi flour with 2 cups of thin coconut milk and strain through a thin cloth.
2. Mix ragi mix with coconut milk, milk & jaggery in a thick bottomed pan and cook.
3. Keep stirring so that no lumps are formed.
4. Once the mix is cooked n starter thickening, transfer it to a greased plate n check. If it sits firm then it's ready to be spread on the greased plate. After it cools cut into squares and serve.

While extracting coconut milk add a few cardamoms to it. It gives nice aroma n taste.

Tuesday, 9 February 2016

Badam Puri

Badam Puri - Yogita Kamath


1/2cup warm ghee,
3/4 cup warm milk,
1cup water,
few lavang& pista pieces or badam pieces.
Oil for frying.

In a bowl add maida,ghee& milk.make a nice dough.keep it for sometimes.covered.Mean while make sugar syrup just as a little string form, switch off d gas.Make small round peda of dough.make a triangle shape,pin a lavang on each triangle ,so it does not open while frying.Heat oil in khadai.when hot.fry Badam purees on slow medium flame.so that it becomes crispy well fried from inside.immediately add d fried ones in sugar syrup.its done.Sprinkle Pista or badam or Cashue pieces.on it.its yum in taste Friends.Njoi it.


Upma - Suresh Sawant

Rawa /Suji 2 cups
Dry roasted and keep aside

Onion 1 big chopped
Green chillies 3 / 4 chopped
Tomato 1 medium chopped
Green Corriander handful
Grated coconut 3 / 4 tSpoons

dry moong dal 2 t spoons curry leaves

Now in kadhai add oil and heat it
Add rai when crackles add dry moong dal then onions green chillies curryleaves and saute For a minute
Add tomato chopped and again Saute a little
Now add salt and sugar as per taste
Add roasted rawa and mix well
Again saute For 2 minutes
Then add hot water as required
Put gas on sim
Saute for a minute
Keep covered for a minute
Now switch off the gas
Wait for 2 minutes
Now remove the cover
Garnish with green Corriander and grated coconut
and serve hot
Upma with Hot Tea

Apple Kheer

Apple Kheer - Laxmi Bhandary


Green Peas Potato,Onion curry.

Green Peas Potato,Onion curry - Shyamala Shenoy

Recipe :
Simple recp with little variation to our regular ghashi/ Ambat.. Cook 1cup green peas, with 1 med potato n 1 onion ..To our regular masolu i.e: 3/4 cup of Coconut, 6_8 red chillies, lil tamarind, add 1heaped tsp coriander seeds, 3_4 garlic cloves, 1/2 chopped raw onion..Grind into smooth paste..Add this to cooked items along with 1 cup water n salt n If u want thick gravy for Rotis, then add lil water..Brg it to boil..At the end add chopped coriander leaves..Season it with red chillies, mustard seeds n curry leaves..My mom's recp is with kabuli chana..I hv tried this with Avarekalu n jeev thori also..

Friday, 5 February 2016

Mangalorean Chicken Sukka

Mangalorean Chicken Sukka - Girish Pai 

Recipe : 
dry roast 8 red chillies, 1 tsp jeera, 1 tsp coriander seeds, 6 garlic cloves , 1 tsp pepper corns, 1 tsp poppy seeds, 3 cloves and allow them to cool, then grind them dry to get powder masala. Dry roast 1 cup coconut till it becomes brown . Take a pan, heat 3 tsp oil and 1 tsp ghee , add curry leaves, few methi seeds, 1 chopped onion and fry it till it gets light brown, add chopped chicken pieces. Half cup of tamarind water, salt to taste and cook it on a medium flame for 8 minutes with occasional stirring. Add the masala powder, 1 tsp jaggery which is optional, saute it for 2 minutes then add the coconut , mix well, and cook it covered on a slow flame for ten minutes with occasional stirring. Yummy chicken sukka is ready.

Vastad Roti With Dalithoy

Vastad Roti With Dalithoy- Nandini Kini


Green Tomato Chutney

Green Tomato Chutney - Nutan Shenoy-Kini

In a pan, heat oil and add 3 chopped green tomatoes n 2 green chillies. Cover n cook till it well cooked. Add lil tamarind pulp say 1/4 tsp , a pinch of fenugreek powder, a pinch of turmeric powder 1/2 tsp roasted jeera pwdr n a pinch of sugar. Dry roast 2 tbsp white til n blend it with the above ingredients in a mixer.

For seasoning :
Heat oil in a pan, add half tsp urad dal, 1/4 tsp mustard seeds, 1/2 tsp jeera, few curry leaves, a pinch of asafoetida n few curry leaves wid four cloves of garlic. Let them splutter. Top the chutney with the seasoning n mix well.

Desi Corn Spinach & Cheese Quesadillas

Desi Corn Spinach & Cheese Quesadillas - Tanushree Aich

Ive used store bought malabar parathas here to save time smile emoticon had a use by date to consume these & dint want to eat the conventional roti-sabzi so these quesadillas!!
U can make rotis just like the way u normally do, just roast them well until they get a crisp exterior,
These malabar parathas have been just pan roasted till crispy!!

For the filling
1 cup boiled corn kernels
4-5 cloves garlic
1/4th cup chopped bellpeppers
1/4 th cup Washed n chopped spinach leaves
1 tbsp maida
2 tbsp butter
1/2 cup milk
1/4cup cheese
Chilly flakes
Italian seasoning
Salt to taste


In a wok add the butter, add the maida
Roast a little, add the milk gradually ensuring there aint any lumps. This is ur white sauce, if it thickens add some more milk till u get the desired consistency.
Now add the chopped garlic, toss in boiled corn, bellpeppers, spinach
Cook briefly for 2-3 mins, add the salt, seasoning & chilly flakes
Add grated cheese
The filling n
eeds to be semi dry... Neither too watery nor too dry... Keep it moist n supple
Now fill these into halved parathas, fold & pan roast them a little till the cheese melts & the exterior gets crisp!!
Easy n quick one ...

Adsara Polo

Adsara Polo - Prathima Kamath

Chicken Enchiladas

Chicken Enchiladas - Preethi Mukesh Rao

Ingredients :
2 tbsp oil
1 onion diced
2 cups boneless chicken diced into small 1/2-inch pieces
Salt and pepper
1 cup chopped brussel sprouts
Half cup cooked black beans
8 flour tortillas (I have used Wheat tortillas)
3 cups shredded cheese
1 cup Homemade Enchilada Sauce or storebrought Enchilada sauce

In large pan, heat oil.
Add onion and saute for 3 minutes.
Add diced chicken and season with salt and pepper.
Add in the brussel sprouts and chicken. Saute until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas- Lay out a tortilla, and spread two tablespoons of enchilada sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with some cheese.
Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining tortillas. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately

Tomato Omlette

Tomato Omlette  -  Vidya Nayak

Recipe Courtesy;Nanditha Nayak

7 cups Burfi

7 cups Burfi - Nutan Shenoy-Kini


Instant Butter Roast Wheat Dosa

Instant Butter Roast Wheat Dosa - Pooja Shenoy



Brinjal Curry North Karnataka Style

Brinjal Curry North Karnataka Style - Naagraj Anjaneya Vadman

Bread Uttapam

Bread Uttapam - Shyamala Shenoy

Recipe : Cut bread slices into pieces , put them in mixer ,powder it dry for 2-3 rounds ..Add sooji/ med. rawa, curd or butttermilk, chopped green chilli, ginger, coriander leaves, onions, n grated carrot, salt..MIx well.. Keep aside for 10 min..n prepare uttappam.. For 10 mini uttappams, i hv used 6 brown bread slices, 3/4 cup sooji n 1/2 to 3/4 cup curd depending upon its sourness.. Add water , if necessary to get batter consistency.. Soft , healthy, tasty uttappams ready..Goes well with coriander chutney.

Wednesday, 3 February 2016

Eggless Orange Cake

Eggless Orange Cake - Shwetha Amit Pai


Orange Choco Sponge Cake

Orange Choco Sponge Cake - Aishwarya Kamath

Recipe -
1 Cup Maida
1 Cup Powdered Sugar
1 Tsp Baking Powder
2 Tbsp Coco Powder
3 Tbsp Soft Butter
1/2 Cup Raisins
1 Small Tetra Pack Orange Juice.
1 Butter Paper
Few orange zest/rind

- Mix all the above said ingrdients into a bowl with the help of spatula or else with the electric beater.
- Now pre heat the oven for 5 mins at 160 degree celcius.
- Now Grease the cake tin with Butter or else surround the cake tin with the Butter Paper.
- Transfer the cake batter into the cake tin and tap it 2 twice very slowly so that no air bubbles are there.
- Now Put the cake tin into the oven and bake it for 40 mins at 140 degree celcius.
- Let the cake cool down & later demould it.
- Garnish it with some Orange zest.
- Orange Choco Sponge Cake is ready to be served.

Chutney Powder

Chutney Powder - Vidya Nayak

Ingredients....150 gms hurikadle
Handfull of curry leaves
3 dry red chillies
3garlic cloves
lil bit tamarind
Salt to taste
Roast red chillies with lil oil.....dry roast curry leaves till crisp.....dry roast hurikadle...garlic...tamarind for a while.....allow everything to cool.....then along with salt grind everything to a fine powder ..

Tuesday, 2 February 2016

Moist Lemon or Orange Cake

Moist Lemon or Orange Cake - Anitha Shenoy

* 175 g, 3/4 cup softened butter
* 175 ml, 3/4 cup milk
* 290g, 1 1/2 cups regular sugar
* 3 eggs (lightly beaten)
* zest of 1 lemon (or 1 orange)
* juice of 1 lemon (or 1/2 orange)
* 226g, 1 3/4 cups Plain / All purpose flour (sieved)
* 1 tsp baking powder
* 1/2 tsp salt
* The Syrup
(optional but gives the cake an extra hit of orange or lemon)
* 1 Tablespoons regular sugar (you can reduce amount if you don't want it too sweet)
* 1 1/2 tablespoons warm water
* zest of 1 lemon (or 1 orange)
* juice of 1 lemon (or 1/2 orange)

1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin.
2. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
3. Get all your ingredients ready, i.e zest and juice the lemon / orange, sieve the flour, and add the salt and baking powder to the flour etc.
4. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
5. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
6. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon / orange juice, and zest, the rest of the milk and flour.
7. Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes.
8. Have a cup of tea!
9. Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.
10. When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top. If you think there is too much syrup for your cake, don't use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. I used a large loaf pan, so needed all the syrup.
Recipe Courtesy..lovefoodies.com

Oats Vegetable Upma

Easy Paneer Jalfrezi

Easy Paneer Jalfrezi - Roopa Bhandary


Recipe credit : Sharmi's passion.

Paneer- 1 cup Carrot- 1, Onion - 1, Capsicum - 1/2, Ginger garlic paste -1 tsp, Tomato puree - from 1 tomato ,Tomato ketchup 1 tbsp Red chilli powder 1 tsp, Garam masala powder - 1/2 tsp, Jeera - 1/2 tsp, Salt - as required, Oil - 2 tsp

Heat oil, add jeera and allow it to splutter. Add onions and ginger garlic paste saute until slightly browned.Now add the tomato puree and saute until raw smell leaves, this may take atleast 5mins. Add turmeric, chilli, garam masala powder and tomato sauce. Add required salt.Then add carrot saute for 2mins then add 3 tbsp of water and keep covered to let it cook. When the carrot turns slightly soft yet crunchy to bite, add capsicum giving a quick stir.Add the paneer cubes and toss it well until the .paneer cubes are well coated with the gravy. Allow it to cook for 2mins then switch off.

Horsegram Chutney

Horsegram Chutney - Shamala Bhat

2 tbsp. horsegram
2 Sp. grated coconut
4 kashmiri chillies
4 flakes garlic ( optional )
1 tsp. tamarind juice
Salt as per taste
Coriander leaves

Dry roast the horsegram on a tava, on a low flame, until it splutters. Allow it to cool. Grind the horse gram along with all the above ingredients in a chutney grinder. Add just enough water to get the right consistency for the chutney while grinding.

Sambarballi Panna Tambali

Sambarballi Panna Tambali - Sabitha Shenoy

Roast in oil 1/2 tsp jeera and 7-8 pepper corns. and finely chopped sambarballi leaves until the leaves become soft. Grind coconut grates 1/2 cup, 4-5 roasted spicy red chillies, pea size tamarind andthe roasted items to smooth Paste. add water as per your requirement. season with mustard curry leaves in ghee or lasun in ghee.

Palak Bread Pakoda

Palak Bread Pakoda - Prathima Bhandary

1 Cup Palak (finely chopped)
1 Cup Besan
1 tsp Ajwain
1 tsp coriander powder
1 tsp red chilli powder
1 tsp ginger garlic paste
Pinch of Soda
Salt to taste
Oil for deep frying
Take the bread & cut the edges. Cut the bread into any shape you want. (I tried triangular shape)
Mix Besan,Palak, Ajwain , Coriander powder, Chilli powder, Ginger garlic paste,Soda & Salt with water. It should be semi thick batter.(Almost like idli batter)
Dip the bread in to batter & deep fry

Spinach, Paneer, Cheese muffins

Spinach, Paneer, Cheese muffins - Nutan Shenoy-Kini

I took two bunches of spinach, blended them in food pro after separating leaves and washing them. Added 10 green chillies, juice of a lime,abt 8 cloves of garlic n blended it well, added quarter kg paneer to it and gave one blend after crumbling it manually. Added 1/4 stick of butter, 3 beaten eggs, premelted in mw n gave a final blend after adding 4 tbsp wheat flour n half teaspoon each of baking soda n baking powder and salt to taste. Poured the mixture into greased muffin tray to half level. Kept a largish piece of mozzarella cheese and filled the mould to the brim. Baked in mw checking every two mins for a total of 8 mins. N I got a spicy, tangy cheesy dish. They came out well from the moulds n were bouncing in joy. Really great innovation, I was forced to pat my own back in glee. Tastes best when its hot. Do reheat in mw n have, in case you have left overs after the initial round of having.

Monday, 1 February 2016

Methye Pallya Sukke

Methye Pallya Sukke - Vinaya Prabhu 

1 bunch methi leaves
2 large onions chopped fine
1large potatoes minced
4 ladlesfull of cooked dal
1./2 of a small coconut
2tbsps coriander seeds
9 roasted red chillies
1 tbsp tamarind paste
Coconut oil n 1 tsp mustard for seasoning.
Clean, wash n chop the methi leaves.
Pressure cook dal n keep it ready.
Roast the coriander seeds in a little coconut oil to a deep golden brown.
Grind the coconut, roasted red chillies n tamarind to a smooth paste.
Heat 2 tbsps coconut oil. Add the mustard, n after it splutters add d chopped onions n salt n roast till transparent. Add the minced potatoes n methi leaves n cook till done. Add d cooked dal, the masala n mix well. Boil well till it reaches a semi solid consistency.

Note: use 5 guntur n 4 bedgi chillies. Gives spice as well as a rich colour to the sukke.

Onion Tomato Gojju

Onion Tomato Gojju - Deepthi Prabhu

Chop two onions n a tomato.... Heat oil n fry two onions till translucent.... Now add tomato n cook till soft... Add salt to taste, rasam pwdr two tspns, little jaggery... Mix well add water n bring to a boil.... To this add a paste of gram flour mixed with water... Stir n cook till it thickens.... Tadka... Heat oil add rai n splutter... Add jeera, urad dal n methi danaa.. Fry.. Add curry leaves n a red chilli... Add this to the gojju

Kadhai Chicken

Kadhai Chicken - Nutan Shenoy-Kini

For 3 kgs chicken, sliced 8 onions n sauted them. Once they were light brown in colour, added quarter kg chopped tomatoes n sauted well. Allowed it to cool.

Before that washed n marinated chicken with juice of 2 limes, 2 tsp chilly powder, 1 tsp tikhalal, 3 tsp salt and 2 tsp gg paste n kept aside for half an hour.

Blended the onion tomato mixture with quarter kg thick, fresh yoghurt and 2 packets of Maggi Coconut Milk powder. In a kadhai, added 2 tsp ghee n poured the marinated chicken into it n sauted well till exterior texture n colour changed. Added the ground Masala n mixed well n allowed to cook. When more than 3/4ths done, added 2 tsp Everest Kitchen King Masala. Let boil. When it was almost done, added 100 gms blended fresh cream and half a teaspoon of kasoori methi crushed between fingers, let it boil for 2 min and switched off flame. Garnished with chopped cilantro n served with phulkas n jeera rice n raita.

Rajasthan Gatte ki Sabzi

Rajasthan Gatte Ki Sabzi - Naagraj Anjaneya Vadman

Take a cup of besan, add turmeric pwdr say half a spoon, salt to taste, red chilly powder 1/2 tsp n kashmiri chilly pwdr 1/2 tsp., kasoori methi 1/2 tsp, n ajwain 1/4 tsp. Mix all with a lil oil n water to a tough dough. Drizzle oil n keep aside.

Make equal portions of the dough after kneading once more, so that it's not sticky. Make rolls n keep aside. In the meanwhile, boil water in a broad pan. When water boils, place the rolls one by one carefully into the water after reducing flame, so that the hot water dsnt splash on your hands. Let the rolls cook on hi flame for 10 to 15 min. When the rolls cook, they ll automatically rise n come up. Let it cook for another 5 min n then lower flame, n carefully take each each roll n place on a plate. Let the rolls cool. Keep changing sides of gatte intermittently, so that all rolls dry up on all sides. Once they are cool, cut into roundels n deep fry till slightly crisp, so that they don't give way when you reboil the curry after the first serving.

Blanch two whole tomatoes, and peel them. Puree them.

Heat a pan. Add 2 tsp ghee, add cumin seeds, hing, gg paste and roast well. Add the tomato puree let it boil for 3-4 min.Add 2 tsp red chilly powder, 2 tsp coriander powder n 1 tsp cumin powder. Mix well.Now add the fried gattes n mix well. Add a cupful of blended thick yoghurt, after reducing flame. Let the gravy boil for 5 to 10 min, till you see an emulsion of oil on the surface of the gravy. Garnish with chopped cilantro n serve hot with basmati jeera rice n yoghurt boondi raita.

PS :- Plz retain water used for boiling rolls, and use it in case, u desire to adjust consistency.