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Sunday, February 28, 2010

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.




Sunday, February 14, 2010

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.

Sunday, February 07, 2010

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