CARROT CAKE

Carrot Cake:

This carrot cake I prepare for my niece who has just completed her 1 Year. She likes the cake very much.

CARROT CAKE

Ingredients:

Maida (Flour): 2 cups

Powdered Sugar: 1&1/2 cup

Baking Powder: 1/2 tp

Carrtot: 6-8 (peeled & grated)

Baking Soda: 1/2 tsp

Nutmeg Powder: 1 tsp

Cinammon Powder: 1tsp

Cloves Powder: 1/4 tsp

Mixed Dry Fruits:1/2 cup((Raisins,Cashewnuts,Badam,pistachio)

Curd: 1/2 cup

Butter: 1/4 cup(kept at room tempeature)

Refined oil: 1/4 cup

Method

• Sieve together Maida,Baking Powder and Baking soda at least 3-4 times. Keep it aside.
• Beat together butter,refined and Powdered sugar till it becomes smooth and creamy.
• Add nutmeg powder, cloves powder and cinammon powder.Mix well.
• Add curd into this mixture and beat the mixture for about 5 minutes.
• Slowly add maida mixture to the above. Mix all the ingredients well,stirring in one direction only.
• Add grated Carrots, finely chopped fry fruits & mix it well.
• Beat well and stir in one direction only.
• Grease a cake mould with refined and maida.
• Transfer the cake batter into the greased cake mould.
• Heat pressure cooker for 5 minutes.
• Put the Cake mould into it.
• Cover the pressure cooker with the lid after removing whistle and rubber.
• Put the cooker on a low flame and let the cake by itself for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Cut them into pieces and serve hot or cold according to your choice

Paneer Rijala

Paneer Rijala

Ingredients:

Paneer: 250 gms (Cut into medium cubes)

Cashew nut Paste: 2 tbsp

Dry Red chilly: 3-4

Garlic-ginger-green chillies paste :1 tsp

Onion: 2 (Large cut into halves)

Tomatoes: 2 (Blanched and made into puree)

Green cardamons: 3

Cloves: 2

Cinmon sticks: 1"inch

Bay Leaves: 1

Sugar: a pinch

Turmeric Powder: 1/2 tsp

Red chilly Powder: 1/2 tsp

Cumin seeds: 1/2 tsp

Cumin Powder: 1/2 tsp

Coriander Powder: 1/2 tsp

Salt: to taste

Milk: 2/3 cup

Oil : for cooking & frying Paneer

Method:

• Heat oil in a pan, add onions,green chillies and when onion start changing its colour to brown.,turn off the flame and take the onion into a bowl.Allow it to cool down and grind them into a smooth paste.

• Heat oil in a kadhai and shallow fry paneer till they becomes golden brown and keep them aside.

• In remaing oil add sugar. When sugar becomes golden in color then add bay leaves,dry red chiilies,green cardamon, cinmmon sticks,cumin seeds,cloves and fry them for a while

• Add onion paste, ginger-garlic green chillies paste and fry till the oil start leaving from beside

• Add turmeric powder,dhania powder, red chilly powder,cumin powder, cashew nut paste and fry for another 5-8 minutes

• Add salt and tomatoes paste.

• Add milk and bring it boil.

• Lower the flame and allow the gravy to thickens

• Add fried paneer.Mix well.

• Serve hot with roti or kulcha

• 
 

Sev Puri Chat

Sev Puri Chat

Ingredients:

Ready Made Pooris: 1 Packet

Dates Syrup: 1/4 cup

Green Chutner: 1/4 cup

Sprouted Moong: 1/2 cup

Curd : 1 cup

Boiled Potaoes: 1 Cup (cut into small cubes)

Onions: 1 (Large,finelly chopped)\

Tomatoes:1 (Large finely chopped)

Green Chillies :2-3 (finely chopped)

Coriander Leavrs : 1 bunch (finely chopped)

Salt : to taste

Chat Masala: 2 tsp

Black Salt: 1 tsp

Sugar: 2 tsp

Method:

• 
  
  Take the curd in a bowl, add sugar to it and beat the curd well.
• 
  
  In a plate place all the pooris. Make a hole in the center.

• Put boiled potatoes ,onions,tomatoes,sprouted moong green chillies into it.
• ]Add salt, black salt, chat masala above it.
• Add green chutney and dates syrup over it.
• Add curd over it
• Garnish with sev and coriander leaves

• Serve immediately.

Nutritious Pizza

Nutritious Pizza

Ingredients:

Pizza Base: 2
Sprouted Moong:1/2 cup
Sprouted Red Chana:1/2 cup
Green Capsium:1 (finely sliced)
Tomato:1(finely chopped)
Onion:1 (Finely chopped)
Mozarella Cheese:1 cup
Mayonnaise: 3 tbsp
Tomato: 3 (blanched,peeled & made into puree)
Garlic:34- cloves (finelly chopped)
Otegano: 2 tsp
Red Chilly flakes:2 tsp
Black Pepper Powder:2 tsp

Method:

• Add sprouted moong in a boiling water and keep the sprouted moong in boiling water for 2 minutes and drainthe water and keep the sprouted moong aside.
• In another pan boil water,add sprouted red chana and let it to be cooked for 5-8 minutes. Drain the water and grind the sprouted red chana coarsely
• In a Microwave safe bowl take sprouted moong, coarsely grind sprouted red chana, finely chopped onion,finely chopped capsicum,finely chopped tomatoes, black pepper ,salt and mix it well.
• Micowave all the ingredients for 3 minutes at micro 80% power.
• Brush pizza base with butter or olive oil. Place it on a wire rack .Microwave it for 1 minute at 60% power.
• For the pizza sauce. heat oil in a pan.Add crushed garlic.Stir for 1 minute andtomato puree prepared.Add salt and black pepper powder & allow the mixture to boil. Once the gravy start boiling lower the flame & let the sauce cook by itself untill it becomes thick enough and have reduced in its quantity.Switch off the flame andkeep the sauce aside
• Spread 1 tbsp of butter or olive oil all over pizza base , so that it cover its edges.
• Add 2 tbsp of mayonnaise and pizza sauce over the one of the pizza base,leaving 1/2" all around the edges.With the help of a spatulla spread the mayonnaise and sauce all over the base..
• Sprinkle the toppings just prepared..
• Sprinkle left over grated cheese .
• Sprinkle oregano and red chilly flakes all over the pizza.
• Drizzle some olive oil on the top.
• Microwave it at 6-7 minutes at 80 power ao untill the base becomes golden and crisp. and cheese melts.

Aloo Poha

Allo Poha

Ingredients:

Flatten Rice (Poha):2 cups

Green chillies slit lengthwise:2

Potatoes: 2 (medium finelly chopped)

Onion: 2 (medium cut into lengthwise)

Tomatoes: 1 (large finelly chopped)

Ground nuts: 1/4 cup (fry them into oil till it changes its color and keep separately)

Turmeric Powder: 1/2 tsp

Red Chilly Powder: 1 tsp

Ajwin seeds: 1 tsp

Sugar: 1 tsp

Salt : to taste

Oil: for cooking

Coriander Leaves: chopped finely (For Garnishing)

Method:

• Put the poha in a sieve and wash under running water for 2 minutes.Add 1/2 tsp of red hilly Powder and sugar over the pohas and mix it well. keep it aside
• In a panor kadhai heat oil add ajwin seeds, when it start crackling add green chillies.
• When green chillies start changing its color add sliced onions
• When onion becomes transculent and chages its color add potaoes.Mix well
• Add turmericPowder,1/2 tsp red chilly powder, toatoes,fried groundnut and salt. Mix it well.
• Cover with the lid and let the potatoes cook frr about 5 minutes.
• Remove the lid, stir the ingredients well and add poha.
• Mix all the ingredients well & stir to blend all ingredients.Adjust salt.
• Stir gently every now and then for almost 3-5 minutes.
• Transfer to serving dish and garnish with coriander.
• Serve hot with Tea or coffee.
  
  

BAFLA BATI

BAFLA BATI

Ingredients:

For Bati:

Wheat Flour: 2 Cups

Ghee: 1 Cup

Asofetdia: a pinch (Hing)

Saunf: 1/2 tsp

Salt: to taste

Baking Powder: 1/4 tsp

Cumin Seeds: 1/2 tsp

Oil: for deep Frying batis

For Dal

Arhar dal: 1/2 cup
Chana dal:1/2 cup
Moong Dal: 1 cup
Jeera:1 tsp
Onions, chopped finely : 1cup
Tomatoes, chopped finely : 3/4th cup
Ginger-garlic paste : 1 tsp
Garam Masala powder : 2 tsp
Red Chilly powder : 2 tsp
Turmeric powder : 1 tsp
Green chilies, finally chopped: 2 tsp
Coriander leaves, chopped finely : ½ cup
Ghee : 4 tsp · Oil
Salt to taste

  

Method:

• 
  
  Take wheat flour in a thali.
• 
  
  Add 1/2 cup Ghee, salt, Cumin seeds, hing,baking Powder and saunf. Mix it well and keep it aside for 10 minutes.
• 
  
  Make tight dough by water.Cover the dough with a wet muslin cloth.
• 
  
  Divide the dough into equal small portion.
• 
  
  Take one portion on your palm and add a drop of ghee in the center and turn it to a ball.
• 
  
  Make the all other balls in simiar way and keep it aside.
• 
  
  Boil water in a large vessel or cooker. Add salt and Oil. When water stars boiling add all the batis
• 
  
  Steam the baatias for 15-20 minutes.
• 
  
  Remove the batis from the cooker and allow it to cool down.
• 
  
  Heat oil in a kadhai and deep fry these Baatis in oil till they became golden brown.
• 
  
  Serve hot with dal

 Method For Dal

•  Soak the three dal for 2 hours seperately.
• Take dal in pressure cooker; add water, turmeric powder and salt.
• Pressures cook the dal till it becomes soft.
• In a blender take tomato, green chilies, ginger and blend it to a fine puree.
• Heat 4 tbsp oil. Add Jeera, onions. Brown them.
• Add ginger-garlic paste and tomatoes puree.
• Fry and add all the masalas, beans salt. Simmer till well blended. The gravy should be thick.
• Add cooked dal and mix it well and allow it to simmer for few more minutes.
• Your dal is ready.
• Garnish it with coriander leaves.
• Dip hot fried baatis in the dal while eating.
• Pur melted ghee over the dal and batis