CABBAGE VADA

1 cup finely chopped cabbage

2 green chillies roughly chopped

handful curry leaves finely chopped

1 cup besan(chickpea flour)

1/2 cup rice flour

2 tablespoons semolina(upma ravva)

salt to taste

chilli powder to taste

1 pinch ajwain(waamu)

1/8 teaspoon hing

1/4 cup soaked chana dal(or microwave it for 5 min and add to dough)

1 teaspoon finely chopped ginger

Mix all the ingredients well.add some water and make a thick dough.

U should be able to make a ball out of it.Don't worry if the dough is too sticky.

Take a ziplock bag or any flat surface and apply a drop of oil to the ziplock bag.

Apply some oil to ur palms and make a small ball out of ur prepared dough.

Put this on the zip lock bag and press with ur palms .

Fry it in oil .

Transfer it to a paper towel.

Serve hot with chutney or ketchup.

PEACH ALMOND SMOOTHIE AND AN AWARD

Today i'm very very happy and i'm feeling proud to recieve this award.Dell of cookinganthecity passed this award with love.Thank u Dell for the award!!!!!!!!!!!!!!!!!!

I would like to pass this to
Jugalbandi
Kribha
Rina
Dhivya
Cham


PEACH ALMOND SMOOTHIE

3 peaches pitted and finely chopped

8 ounces orange juice

5 almonds

sugar to taste(optional)

1 spoon lemon/lime juice

Microwave almonds for 5 minutes on high and keep this aside.let it cool.remove the skin.

Blend together almonds,chopped peach.

To this add orange juice ,lemon juice and give it a quick stir.

add some ice cubes and serve chilled.

KALAKAND

As of now i have 22 dessert recipes......I love love sweets....I have tried many recipes my home .But now ,I wanted to make some authentic Indian sweets by someway or the other without spending hours n hours ...I had a guest last week and felt like making something really Indian not which in my blog .. I searched for many....and finally tried the 20 minutes microwave kalakand...it really tasted great and now i wanted to share u this recipe .u can do this in two ways, by adding1)condensed milk + grated paneer2)milk powder + ricotta cheese...i used number 2.paneer and condensed milk are well know to all of us.but using some good Italian ricotta cheese to our indian dish is different rite?There is no much difference between ricotta and panner .they look alike,but made by following different procedures.I think u all know but this is too much...coming to the recipe

2cups ricotta cheese(1/2 fat ) or grated paneer

2 cups milk powder(fat free would be fine)or small tin condensed milk

1/2 stick butter(at room temp)

1 cup sugar( do not use sugar for sweetened condensed milk)

Dried fruits for garnish

Combine all the ingredients except dried friuts .

Microwave for 5-6 minutes on high .

Remove stir well and microwave on hig for 5 min.

Remove stir well and now microwave on high till it becomes has some light brown edges(for me it took like 10 min for 700 W microwave) .Microwave if u want to.But don't brown it.Because when u set it aside to let it cool it will slightly change its color .

Now put all the mixture on a flat surface or a flat baking tray and soften the top and adges .

Set aside and let it cool.do not cut into pieces untill it is firm.

Cut into ur desired shapes and garnish with an almond , cashew ,pistachio or saffron.

BAKED BITTER GOURD CHIPS WITH CHOW CHOW DAL

This is my first try on chips and dal...I wanted to make something different liking baking instead of frying and adding some veggies for my tomato dal.I baked potato chips previously and now followed the same procedure for bitter gourd .It was little bit bitter and spicy ...but enjoyed the taste.this is completely fat free.I added chow chow for my tomato dal to give it a different taste.They came out well .

BAKED BITTER GOURD



4 or 5 bitter gourds
2 table spoons dhania powder
salt to taste
1/2 teaspoon chilli powder or to tatse
non-stick cooking spray
aluminium foil
baking tray

Line a baking tray with foil and spray some non-stick cooking spray.keep this aside.
In a small bowl take salt,dhania powder and chilli powder .mix well.
Slice the bitter gourd say 2-3 mm thickness each.
Line up the bittergourd pieces on the baking tray .sprinkle the spice mix on bitter gourd slices.
Again spray some cooking spray on top of it.
Bake it for 15 min on 350 D F or till done.Check in between so that they don't burn.
Now turn them and bake for 3-4 min or till done.
Enjoy as a side.Tastes good with dal.

CHOWCHOW-TOMATO DAL

PLUM CAKE

Happy valentines days....this is a small gift to my husband.He loves my homemade vanilla cake.I thought i would make it special by adding his favorite kissan jam .I have plums at home from many days..I had an idea of making jam or some dessert out of it.Then i remembered pineapple upside down cake..i thought i could do it with plums...and just made this upsidedown plum cake....

1 cup all purpose
2 whole eggs
2 egg white
1 cup sugar
1/2 stick butter(at room temperature)
3 plums sliced or as required
1 tablespoon vanilla
1/2 teaspoon baking powder
non-stick cooking spray
jam(optional)





Sift together baking powder and flour .keep it aside.
In a wide bowl put eggs,sugar,,butter and wisk it with a hand wisker or electric hand beater.
add the flour in batches and beat it.the purpose for adding flour in batches is to incorporate air ,so that the cake comes out fluffy.
add essence to the flour.beat well.
spray the non-stick cooking spray to ur cake mould .
place the plum slices on the mould .
pour the cake batter.
pre-heat the oven to 350 D F.
bake for 30 minutes or till an inserted toothpick comesout clean.

EGG CURRY

4 eggs
2 tomatoes
1/2 large onion
3/4 tablespoon ginger garlic paste
dhania powder
chillipowder to taste
1 cup water
1/4 teaspoon turmeric powder
salt to taste
1 bay leaf
1 cardamom pod
2 cloves
1 one-inch cinnamon stick
cilantro

Heat a tablespoon oil in a pan.
Saute the bayleaf,cardamom,clove and cinnamon stick for a min.
Add chopped onions and turmeric and fry till light brown.
Add chopped tomatoes,dhania powder and chilli powder and cook till tomatoes turn into a paste and oil comes out of the curry.
Add 1 cup of water.simmer for 5 minutes.

Boil the eggs and slice them.
Put the eggs in a bowl and pour the curry into the bowl.
Garnish with cilantro.

CHOCOLATE POT DE CREME

When i was searching for chocolate recipes i found nigella lowson's recipe of chocolate pots.I just gave a try but madesome changes .This is one dessert that one should have it right away .it doesn't tastes good when cold.The chocolate mixture inside the ramken is very gooey and the top layer more like a cake.So i'm worried wheather the my eggs will cook or not..so ,i added heavy cream and one egg white instead of adding 3 full egg or 6 yolks...The whipped cream just melts in the hot pot.So better add the dollop of cream before serving.I made those leaves with the left over cooked chocolate.......give a try and let me know.

1 teaspoon allpurpose flour

2 tablespoons sugar

1/2 cup heavy cream

1 jumbo egg white or 2 small size egg whites

1 1/2 cups chopped dark chocolate(i used ghirardeli 60% cocoa)
1/4 stick butter

2 ramkens or any oven proof cups

baking tray

2 cups water

In a microwave safe bowl take the chopped chocolate and butter .Melt them for a minute.

Remove it from microwave and stir till all the chocolate is completely melted.

Let it cool .In a wide mouthed bowl whisk together heavy cream, egg white,sugar,flour.

Wisk it till all the ingredients r well blended.

now check for the chocolate mixture.Add the choclate when it is at room temparature.

whisk till all the chocolate is incorporated with cream mixture.

boil the water for about 2 minutes or till warm and pour it in a baking pan or cake tin.

Put this into a preheated oven at 350 d F and bake for for 15 min at 350.

this is how they look after baking.take them right away from the pan so that they don't over cook...In case if over cooked u don't get that gooey mixture inside.it just stays thick or nore like a half cooked cake.

serve with with a dollop of whipped cream,shaved chocolate or my chocolate leaves.

CHOCOLATE LEAVES

u can do these in a jiffy.select a leaf from ur garden and wash them well & pat dry.if there is any chocolate on the walls of ur bowl just grab it with ur finger or knife and gentle put it on the leaf.make it smooth with fork and freeze it .

after 10 min take it out and gently peel off the leaf.Now u have a cute leaf for ur garnish.refridgerate the leaf till u use it.

QUICK EGGLESS CHOCOLATE MOUSSE

this is a quick dessert that can be made within 15-20 min.easy to make n serve with no extra decorations....this has a rich chocolate flavour .the flavour depends on the quality of the chocolate used...i used hershey's special dark chocolate.there r diff chocolates available.it is good to use a dark chocolate bar or semi sweet chocolate chips.don't use milk chocolate it just ruins ur mousse(doesn't tastes good).

1 cup chopped chocolate bar or semisweet chocolate of ur choice.
1/2 cup marshmallows
1 cup heavy whipping cream or 2 cups cool whip
1/4 stick butter
1 teaspoon vanilla extract

take a thick bottomed pan.put butter and marshmallows.add chopped chocolate.
let it melt on very low flame.
marshmallows r the last ones that melt.
remove and let it come to room temp .
now take whipping cream and vanilla in a bowl and beat the cream with an electric beater till stiff peaks form.
now fold in the chocolate mixture.mix it slowly.

when u r using coolwhip instead of whipping cream u can just fold in the melted chocolate.
serve with a dollop of whipped cream and garnish with shaved chocolate.
if u don't want to top it with whipped cream u can just garnish with white or dark chocolate.

SHRIMP PULAO & SHRIMP FRY

shrimp pulao,shrimp fry,raitha

The shrimp pulao is from sanjavkapoor's khana khazana book...Ummmmmm we loved the pulao and enjoyed every spoonful of it...it has the rich taste of spices,shrimp .The flavours came out after cooking shrimp in coconut milk on very low flame for about 15 - 20 min.I used cooked shrimp. I didn't mind to overcook the shrimp b'cuz we don't like the seafood smell. Many people don't like seafood smell so they hesitate to cook.
Here r some tips to cook seafood to avoid smell.

Add a teaspoon of turmeric powder while washing(even for cooked shrimp) .
add atleast 2 spoons of dhania powder, 1/4 pepper powder,curry leaves ,garam masala(at the end).
once u add water do not cover the pan with the lid.
keep it more spicy so that it smells good.
If u r not a fan of spice then try to add freshly ground masala .Fresh masala not only gives u good taste but also smells great.


SHRIMP PULAO



1 1/2 sliced onions
1/2 pound shrimp
2 bay leaves
4 cloves
2 one inch cinnamon sticks
2 cardamom pods
2 star ani seeds
1 teaspoon shah jeera
1/4 teaspoon pepper powder
1 table spoon lemon juice.
1 cup coconut milk
2 cups basmati rice
2 cups water

to make masala paste

3 green chillies or to taste
2 on inch piece ginger or to taste
4 garlic pods
handful mint leaves
handful coriander leaves
1 teaspoon dried or fresh coconut

grind them to a fine paste with little water


wash and soak basmati rice and keep it aside.
heat oil in a pan.
fry bay leaves,cloves,cinnamon,shahjeera,star anise,cardamom for a min.
add sliced onions and saute for 5 min on low flame.
add ground masala paste and fry for 2 min.
add shrimp ,pepper powder and cook for 5 to 7 min.
pour the coconut milk ,lemon juice and simmer for atleast 15 - 20 min.
now add 2 cups water and simmer when water starts to bubble add rice and cook on low flame.
don't let the rice break while u r stirring it.
don't stir it often.
If u feel the water is not sufficient for the rice to cook just sprinkle some water

do it in intervals until it is cooked to perfection.
serve hot with raitha and any curry.

coconut milk:

option 1:
coconut milk powder:
this is too good that i always use it and fell like fresh coconut milk.this powder is as soft as rice flour.very easy to use.

option 2:
dried coconut powder:
for 1 cup of thick coconut milk take 1 cup of dried coconut powder and soak it in water for atleast 15 min.
blend this in ur blender.
there will be a smooth paste.
filter it and use the milk.

option 3 :
Frozen coconut pieces :
in the indian store u can find frozen coconut pieces in ur frozen section.
u can just thaw them before using.


SHRIMP FRY:

1/2 pound shrimp
1/2 onion finely chopped
1 table spoon ginger garlic paste or more.
3 green chillies
1 tomato finely chopped
1/4 teaspoon poppy seeds
1/4 teaspoon dried coconut powder
chillipowder
2 teaspoons spoons dhania powder
1 teaspoon garam masala
1/4 teaspoon pepper powder

1/4 teaspoon of turmeric powder
10 curry leaves
few cashes
cilantro
1 teaspoon lemon juice
1/2 teaspn cumin seeds
1/2 teaspoon fennel seeds

take cumin seeds ,fennel seeds into a mortar and make athen into a fine powder.
heat oil in a pan.
add 1/2 of cumin and fennel powder and reserve the rest for later use.

Add turmeric powder
fry onions till light brown.add chillies and fry for a min.add ginger garlic paste fry for a min.
add tomatoes,poppy seeds and coconut powder.
fry till the oil comes out.now add little chilli powder,1 teaspoon dhania powder and cook covered for about 4 min.take out the lid and cook till oil comes out.
add water and cook till all the water goes.
make sure that theere is no water .
when oil starts coming out add an extra teaspoon of oil and fry them till desired.
if u want to deep fry add more oil.
mine is not a deep fried shrimp.
when u think u r about to stop frying add fried cashews,garam masala,leftover fennel n cumin powder,1 teaspoon dhania powder,pepper powder,cilantro,curry leaves.
saute for atleast 2 min .
u can garnish with onion greens,chives or cilantro.
enjoy this as an appetizer.

CHICKEN TIKKA WRAPS

This is a quick meal one can have as dinner ...this is a combo of chicken tikka,coriander paste in yogurt and sauted onions.i used whole wheat chapathi to wrap the chicken and yogurt sauce.

for wrapping :
u can use chapathi,tortillas or pita bread.

for making chicken tikka:

chicken breast
2 Tsp tikka masala powder
salt
1/2 tsp chilli powder
3 Tsp lemon juice
1 Tsp oil
3 green chillies made into paste
1 tsp ginger garlic paste
1/2 tsp paprika(optional)
1/4 tsp turmeric
1 tsp red food color(optional)
1/4 tsp methi ,cumin powder

for sauce

1 cup chopped coriander
handful mint leaves
handful spinach leaves
salt to taste
1 inch piece ginger
2 garlic pods
1/2 cup yogurt







sauting onions:

heat a spoon of oil in a pan.add onions and salt.
saute till transperant .
keep them a side.







yogurt sauce:

blend all the ingredients under sauce .
this show be thick enough to spread on the chapathi.

marinate the chicken with all the ingredients under chicken tikka in the fridgerator for 15 min or 2 hrs.preheat oven to 450 degrees F.

bake it for 20 mintes or till done.

keep it under broil for only a minute.observe the chicken so that it doesn't catch fire.

let it cool and cut into bitesize pieces.

now take a cooked chapathi and spread a big spoon og yogurt mixture .

put some chicken pieces and some sauted onions.

again drizzle a spoon of yogurt mixture if u wish to.

wrap it and enjoy.

COFFEE CAKE

i like all the coffee desserts,drinks and today i tried coffe cake using green label filter coffee and bru instant coffee powder...

1 cup flour

1/2 stick butter

1 cup sugar

2 whole egg

2 egg whites

1/4 teaspoon baking powder

8 ounces green label coffee decoction(should be very thick)

1 teaspoon bru instant coffee powder

1 table spoon vanilla essence

to make the swirl on the cake

1 teapoon bru coffee

1/4 teaspoon sugar

1 teaspoon butter at room temp

2 teaspoons vanilla

1/4 teaspoon philladelphia cream cheese

paper napkin

for preparing cake:

Sift maida and baking powder.

in a large bowl take butter sugar,egg and beat with a hand beater or a fork till well blended.

add little by little sifted flour .do not add the flour at once.this doesn't make ur cake fluffy.

beat for 1 min on low.

add the coffee decoction .beat for a minute.

add bru instant coffee.beat for 2 minutes or till well blended.

take an oven proof dish and spray with non-stick cooking spray.

pour the batter into the dish.

pre heat the oven at 350 F.

bake for 20 min or till an inserted toothpick comes out clean.

transfer it into a plate.

let it cool for atleast 15 to 20 min.

to make the swirl on the cake:

mix butter,creamcheese,sugar,vanilla into a smooth paste.
spread a thin layer on the cake.
fold a paper towel and just go around to make a spiral.
this takes of excess butter.
dust bru instant coffe powder with a sieve on the cake and enjoy.

ARISELU & WALNUT BRITTLE FOR PONGAL

WALNUT BRITTLE

ARISELU

CHOCOLATE SAUCE

Chocolate sauce is a light syrup used for dipping,topping ,to make hot chocolate and more..it was so light when i made it with milk.so i added 5 teaspoons of condensed milk to make it thick and rich in taste.



1 cup cocoa powder
3/4 cups brown sugar
1 cup whole milk
2 teaspoons vanilla
condensed milk 5 teaspoons

mix all the cocoa powder,milk,sugar and simmer for 10 min.
stir continously.add condensed milk,vanilla and mix for 2 min.
it can be stored upto a week.

i used this for my chocolate cake .i dipped every piece of cake in the sauce before having it..i loved the combo.