SPONGE CAKE (NO ADDED BUTTER/OIL/GHEE) !!!!!!!

Baking time again !!!!! Today i baked sponge cake & i adopted this recipe from one of my favourite blog NIYA'S WORLD. What i liked in this recipe is no butter/oil/ghee is required. Simply amazing na...some where i felt could have baked for few more mins. Neverthless tasted yumm ! A must try recipe for those who are interested in baking.

Ingredients                                                           

90 g flour (¾th cup + 1 tablespoon)

½ teaspoon baking powder

1 pinch salt

120 g sugar (3/4^th cup)

2 eggs (net weight is 105 g)

2 tablespoon ice cold water

1 teaspoon lemon juice

Method

Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour (sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).

Sieve thrice flour, baking powder and salt.

Preheat oven (OTG) at 180 *C or 350 *F.

In a bowl, beat eggs and sugar until creamy and smooth (use electric beater). Add 2 tablespoon ice cold water and beat until smooth and creamy.

Now add sieved flour in 3 batches. Mix well with a thick tablespoon (do not use electric beater at this stage) until well combined and without any lumps (till smooth and creamy).

Finally add 1 teaspoon lemon juice and mix well with a thick tablespoon.

Final procedure:

Transfer this cake mixture (3/4^th level of the pan) into a greased baking pan - ring, square or round (or paper lined) or loaf pan.  Spread evenly with a spatula, and bake at 180 * C or 350 * F for 30 - 35 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. Keep aside to cool for one hour.

HAPPY COOKING :))))))

CAPSICUM MASALA !!!!!!!!

One more side dish for rotis. An ideal side for lunch box with chapathis. my son's favourite.

INGREDIENTS:-

Capsicum, cut into small cubes - 1 big
onion, medium - 1
tomato - 1
garlic cloves - 5-6 no.s
ginger - 1/2 inch
cumin seeds - 1 tsp
cloves - 1
oil - 4-5 tblsp
coriander seeds - 1tsp
ground nuts - 1 & 1/2 tsp
Cashewnuts - 1 tsp
Salt to taste
Lemon juice - 1 tsp

INGREDIENTS:-

Step 1. Fry capsicum pieces in oil and keep it aside.

Step 2. Fry coriander seeds, cashews and groundnuts separately, without adding oil.

Step 3. Make a paste of groundnuts and cashews .

Step 4. Grind onion, tomato, garlic, ginger, cumin seeds, the spices and coriander seeds into a smooth paste.

Step 5. Heat oil in a frying pan.

Step 6. Add the ground masala and fry, until the oil starts to separate.

Step 7. Add groundnut and cashew paste.

Step 8. Stir well and let it boil for about 3 mins.

Step 9. Add fried capsicum and stir well.

Step 10. Close with a lid and let it cook for 5 - 10 mins.

Step 11. Add lemon juice to Capsicum masala, before removing from the flame.

Step 12. Garnish Capsicum masala with coriander leaves before serving.

Step 13. :- Serve Capsicum masala with chappathi, naan, fried rice etc.

HAPPY COOKING :)))))))

EGG RICE !!!!!!

EGG RICE....one more easy & quick to make egg dish for lunch box. I adopted this recipe from BAWARCHI.COM. Here i made slight changes according to our taste. Will mention about it in recipe. A must try recipe....healthy & yummy too.

INGREDIENTS:-

cooked rice - 1/2 cup
green chilly, slitted - 1
egss - 2
ginger-garlic paste - 1 tsp
onion, finely chopped - 2
turmeric pow - a pinch
red chilly pow - 1/4 tsp
garam masala pow - 1/2 tsp
coriander leaves, chopped - 1 tsp
salt to taste

METHOD:-

1. Saute the onion and green chilli in 2 tbsp of oil
2. Add the ginger-garlic paste and saute for sometime
3. Now add turmeric and chilli powder, garam-masala and salt. Mix well.

1. Break eggs into this & make scrambled egg .

1. Add cooked rice and mix well
2. Garnish with the coriander leaves. Serve hot with raita or any curry.

HAPPY COOKING :)))))))

PANEER - CAPSICUM KURMA !!!!!!

One more side dish for rotis. A perfect side dish for lunch box. college started for son, so trying new new side dishes for him :P

INGREDIENTS;-

Paneer - 200gm
Capsicum, cubed - 1 big
ginger-garlic paste - 2tsp
onion, finely chopped - 1/2 cup
tomato, finely chopped - 2
green chilly, slitted - 4
garam masala pow - 1/2 tsp
kitchen king masala pow - 1/2 tsp
Red chilly pow - 2tsp
coriander leaves, finely chopped - 1/2 cup
salt to taste
grated coconut - 1/4 cup (grind it along with 1tbsp khus khus)
Cream - 2tblsp (if u dont have cream at home, use milk instead of water in gravy)
Oil - 2tblsp
Turmeric pow - 1/2tsp

For tempering:-

oil - 2tsp
mustard seeds - 1/2tsp
curry leaves - 2 strands
red chilly - 1

METHOD:-

1. In a non stick pan, heat oil & put chopped onion, ginger-garlic paste, green chillies & fry for sometime.
2. Now add chopped tomato, red chilly pow, salt, paneer, turmeric pow & fry for some more time.
3. Mix 1/2 cup of milk(if you dont have cream) or water with ground coconut paste. Add it to the pan & stir well & boil it.
4. Now add garam masala pow, kitchen king masala pow & chopped coriander leaves & mix well. & bring it to a boil.
5. Temper it with mustard seeds, curry leaves & red chilly.
6. Garnish it with fresh cream (optional).
7. Serve hot with hot hot rotis.

HAPPY COOKING :)))))))

EGG BIRIYANI 4 !!!!!!!!!

This is my little sis Reshma's recipe who is an ace cook & talented in every field. A yummilicious biriyani with very less ingredients. No need of curds, tomato & you can add kasoori methi instead of fresh mint leaves. So, i liked this recipe very much. When my sis prepared it at my mom's place, it tasted just like restura biriyani. I tried my level best to match her. But i used less oil & ghee, so it looks little dry in pic. Anyways tasted yummmmm !

INGREDIENTS:-

Egss - 8                                                                                              

Ingredients for cooking rice:-

Basmathi rice - 2 cups                            
cardamom - 1
clove - 1-2
cinnamon - 2 pieces
annie seed - 1
bay leaf - 1
salt - 1tsp
oil - 1 tblsp

Other ingredients:-

oil - 4 tblsp
ghee - 2tblsp
onion - 4 medium
cardamom- 2
cinnamon- 2-3 piece
cloves - 1 slightly hammered
annie seeds - 1
bay leaves - 2
green chilly, chopped - 4
ginger garlic paste - 2 tblsp
turmeric pow - 1/2 tsp
red chilly pow -1tsp
dhania- jeera pow - 1tsp
garam masala pow - 2tsp
amchur pow - 1 tsp
dried or fresh mint leaves - 2tsp
coriander leaves, chopped - 2 tsp
salt to taste

METHOD:-

1. Boil eggs, remove shells , make cut marks with knife and keep aside
2. Boil rice with cardamom + cinnamon + cloves + bay leaves + annie seeds + salt + oil.(use ingredients mentioned under "Ingredients for cooking rice")
3. In a pan put tbsp oil+tbsp ghee. 
4. Fry onion (cut lengthwise) + whole garam masala (2 cloves +2-3 pieces of cinnamon + 1 slighty hammered clove +2 bay leaves+ 1 annies seed) + green chillies fry well .
5. Now add ginger-garlic paste+ turmeric pwd+ red chilly powder + garam masala pwd + dhaniya-jeera pwd + dried mint leaves (you can use fresh ones also) + coriander leaves +salt to taste . Stir well till oil gets separated . 
6. Add eggs stir gently, mix well after 2 mins switch of the flame and keep the curry for sometime.
7. Separate only eggs from curry to a plate. Now Start adding rice laddle by laddle to the curry stiring inbetween. In a serving dish spread a layer of rice, keep some eggs. Repeat it form 2-3 layers.
8. You can keep it to warmer on very simmer flame. or cover the utensil with foil sheet (making holes ) keep inside the OTG to keep warm.

HAPPY COOKING :))))))))))

STUFFED CABBAGE PARATAS !!!!!!

My today's recipe is from NDTV FOOD. Stuffed cabbage paratas are easy to make, yummy but eat it hot. Another recipe for kids lunch box. You can have it with chutnies, raitas and north indian gravies but we had it plain.  Tasted great !

Ingredients

• For the dough:
  
  1 cup atta/ wheat flour
  
  1 tsp oil
  
  Water
  
  Salt, to taste
  
  
  For the stuffing:
  
  1 cup cabbage, chopped
  
  1/2 cup onion, finely chopped
  
  2 small boiled potatoes, mashed
  
  2 Tbsp coriander leaves, chopped
  
  1/2 tsp ajwain
  
  1/2 tsp garam masala powder
  
  1/2 tsp red chilli powder
  
  Salt, to taste
  
  1/2 tsp zeera
  
  1/2 tsp heeng (Asafoetida)
  
  2 Tbsp oiL

Method

To make the dough:

Mix flour, salt, oil (if needed), ajwain and water to make a soft pliable dough (not sticky). Let it set as you prepare the stuffing.


For the stuffing:

Heat 2 tbsp oil in a pan and add zeera, hing. Now add chopped cabbage, onion, mashed potatoes and mix well.

Add salt as needed, coriander leaves and other spices.

Do not cover the pan and cook till the water evaporates.

Remove the stuffing from the pan and set aside to cool.


Making paranthas:

Now divide the prepared dough into small equal size balls.

Take one portion/ball and roll with a rolling-pin. Make a small roti and place a 1 Tbsp of prepared stuffing on the center.

Cover from all the side, dust some flour and roll again to make a proper parantha.

Make sure the stuffing should not come out, for that seal the sides with some water on the edges so the stuffing does not come out.

Heat a tawa and drizzle few drops of oil.

Place the stuffed parantha gently on the tawa and roast it from both sides by greasing it with oil or ghee.

Serve hot with curd and pickle of your choice.

HAPPY COOKING :))))))))

VEG. PULAO !!!!!!!

I wanted to posted this recipe from long time. This is my Vijaya aunt's recipe who is an ace cook. She taught me how to make aloo parota, halwa & sea food also, will post it some other time. Very simple & easy to make recipe yet delicious. When ever i think of this VEG. PULAO my mouth starts watering. It's really yummyyyyyyyyyyyyyyyyyyyyy.

Thnx Vijaya pachchi for this yummy recipe.

INGREDIENTS:-

Basmathi rice - 1 cup
Frozen green peace - 1/2 cup
carrot - 2 medium, chopped
onion - 3 big, chopped
green chillies - 1 & 1/2 or 2 (according to spice level)
garlic - 1/2 pod
garam masala pow - 1 tsp
coriander pow - 1 tsp
salt - to taste
coriander leaves, chopped - for garnishing

METHOD :-

1. Wash rice & cook it in pressure cooker by adding 1/2 tsp salt.
2. Cook frozen green peas & chopped carrot saperately & keep aside.
3. Grind green chillies + garlic cloves in mixer.
4. In a non stick kadai, put oil+chopped onion+little salt+ green chilly& garlic paste & fry till onions are golden brown.
5. Add coriander pow+garam masala pow to it & fry for sometime.
6. Now add cooked vegetables & mix well.(add salt if required)
7. Now add cooked rice & mix well & keep on low flame for 4-5 mins.
8. Switch off the burner & garnish it with coriander leaves.
9. Serve hot with raitha or curds.

HAPPY COOKING :)))))))

and here's a tip:-

1. For extra taste, fry few cashewnut pieces & add it to the pulao.
2. You can add veggies like beans, cauliflower etc.
3. You can add fried bread pieces to the pulao.

MOZZARELLA MACRONI & CHEESE !!!!!!!

OK....we prepared starter for mansoon & a side dish for roti especially for kids lunch box. Now how about a dish for weekend ?? Mansoon started & weather is chilled & just imagine we are eating hot & cheesy pasta on a weekend sitting quietly & enjoying every bit of it. Woooooow, yummy for tummy na. Yesssss, you guessed it correct. Today we are going to preapare cheesy pasta...MOZZARELLA MACRONI & CHEESE.

I adopted this recipe from BETTY CROCKER.

Ingredients

2

cups uncooked elbow macaroni

2

tablespoons butter

2

tablespoons Gold Medal™ all-purpose flour

1

teaspoon salt

1

teaspoon grated or very finely chopped garlic

2

cups milk

2

cups shredded mozzarella cheese (8 oz)

1/4

cup chopped fresh basil leaves( i used dried one)

Directions

• 1 Cook and drain macaroni as directed on package.
• 2 In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• 3 Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
• 4 Serve with additional basil leaves if desired.

HAPPY COOKING :))))))))

MUSHROOM KA KORMA !!!!!!!!!

School, college started for kids. So, everyone must be thinking "what should i prepare for tomorrow's lunch box ?". & moms will definately want to prepare something yummy & healthy for kids. So, how about a side dish for chapathi/roti....you guessed it right...today we are going to prepare a side dish for roti....MUSHROOM KA KORMA. A healthy , yummy, easy & quick to make side dish.

I adopted this recipe from SANJEEV KAPOOR.

INGREDIENTS:-

Mushrooms - 20
Oil - 2 tbsp
Green cardamom - 4
Black cardamom - 1
Caraway seed(shah jeera) pow - a pinch
Onions, chopped - 2 medium
Cashewnut paste - 2 tbsp
Milk - 2 cups
Green cardamom pow - 1/2tsp
Garam masala pow - 1/2 tsp
White pepper pow - 1 tsp
Yogurt - 1 tbsp
Turmeric pow - a pinch

Method

Step 1

---

Heat oil in a non stick pan, add green cardamoms, black cardamoms, caraway seeds and onions and saute till lightly coloured.

Step 2

---

Quarter mushrooms and add to the pan and saute for 1-2 minutes. Add milk and let it cook for 10 minutes on medium heat.

Step 3

---

Add cashewnut paste and mix.

Step 4

---

Mix green cardamom powder, garam masala powder and white pepper powder with 2 tbsps water and add to the mushrooms. Add salt and yogurt and mix well.

Step 5

---

Simmer for 1-2 minutes.Serve hot.

HAPPY COOKING :)))))))))))

POTATO CHEESE BALLS !!!!!!!

Hiiiiiii frenzz........i m back....after a break...don't know long or short :PHmmmmmm....mansoon started. Let us prepare a yummy n hot starter today. A perfect dish for mansoon.  Potatoes are good for health & cheese is everyone's favourite. So, how about POTATO CHEESE BALLS ???? Yummy for our tummy na & kids will definately ask i want more mummy :DBTW, i adopted this recipe from the blog YUMMY TUMMY.I agree my pics are not as good as theirs, but taste was awesome ! So, thought of posting it.

Ingrediants:

Potatoes - 3 large boiled and mashed

Peas - 1/2 cup ( I used Frozen)

Spring Onion - 1 chopped (i used red onion)

Tomato Ketchup - 1 tblspn

Salt to taste

Pepper Powder to taste

CornFlour / CornStarch - 2 tblsp

Breadcrumbs - 1 cup

Mozarella Cheese - as needed cut into small cubes

Oil for Deep Frying + 1 tsp

Method:

Heat oil in a kadai. Add in spring onion and peas and saute for a min.

Add in tomato ketchup , salt and pepper to taste and mix well.

Add in potatoes and mix well. Allow this to cool down. Divide this into equal portions.

Take one ball and stuff it with small piece of cheese in the center and cover from all sides. Do the same to every balls.

Mix cornflour with some water to form a thin liquid. Take breadcrumbs in a plate and set aside.

Now take the cheese stuffed ball and dip them in cornflour liquid and then roll them tightly in breadcrumbs. Do the same to every balls.

Now heat oil for deep frying and fry these balls till golden brown.

Drain in a paper towel and serve with ketchup..

HAPPY COOKING :))))))