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Welcome to my food blog!

CARROT CAKE

CARROT CAKE
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 tsp. vanilla or rumConfectioners sugar for topping
CREAM CHEESE ICING:3 oz package cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla

CAKE:Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.With mixer running on low speed, slowly add the flour mixture.Blend in vanilla or rum, carrot and pecans.Pour batter into a well greased 8 x 12 inch pan.Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.When cake is cool, spread with cream cheese icing, below.Note: Chopped peanuts or walnuts may be substituted for pecans.

CREAM CHEESE ICING:In a small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed on electric mixer until light. Gradually add sugar, beating until fluffy. If necessary, add milk to thin out to spreading consistency.If desired, mix in chopped nuts or sprinkle them on top after spreading.

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Malai Kofta

Malai kofta
Malai kofta
Ingredients:Gravy:
125 gms. cream
75 gms. paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1 cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:1 tbsp. grated cheese or paneer1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.Mix together all the ingredients except raisins and cashews.Take a ping-pong ball sized dough in hand.Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.Repeat for remaining dough. Keep aside.

Gravy:Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes.Warm the koftas either in the oven or on the tava.Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.

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CABBAGE UPKARI

Cabbage Upkari
1 medium green cabbage finely chopped / shredded
1 teaspoon(s) mustard seeds
4 green chillies slit
2 tablespoon(s) oil (ideally coconut oil)
2 tablespoon(s) grated coconut
2 teaspoon(s) lemon juice (optional)
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minute(s) or till the cabbage is cooked but green yet.
2. Mix in the grated coconut. Garnish with lemon juice (optional).
TIPS:* It is important that the cabbage be very fresh and more green than white since this recipe hardly uses any strong spices. Choose one with more volume and less weight.
* Coconut oil gives a distinct flavor to this dish. However if not available, any other cooking oil would do fine. Serve hot with: White rice and Tangy Split Red Gram Broth (Rasam).

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KASHMIRI DUM ALOO

kashmiri dum aloo
Ingredients:
Small potatoes 1/2 kg
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2
Asafoetida a pinch
Bay Leaves 4-5
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Medium size onion (grated) 1
Fine yogurt (curd) 2 cup
Milk 1/2 cup
Ghee/oil 4 tbsp.
Salt to taste

Method:1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
2. Peel off the potatoes and prick it.
3. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
4. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
5. Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
6. Add turmeric powder, chilli powder and salt. Fry it about a minute.
7. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
8. If you find the gravy too thick, you can add some water.
9. Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
Decorate it with green coriander leaves and serve hot.

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COCONUT EGGPLANT CURRY



Ingredients.
Long Indian Eggplants -3
Shredded Coconut - 4tbs
Red chillies - 3
Fenugreek seeds/ Methi - a few (1/4rth tsp)
Cumin seeds - 1/2 tsp
Yogurt - 1/2 cup
Mustard seeds - 1/4rth tsp
Onions - 1/2 cup chopped
Ginger-garlic paste - 1 tsp
Turmeric powder - 2 pinches
Dhaniya/Coriander powder - 1/2 tsp
Curry leaves - a few
Salt and chilly powder - to taste

directions--

*Cut eggplant into 3 inch long pieces and soak them in warm salty water for 10 mins. Drain and pat dry.
*Heat 3 tbs oil in a skillet and fry the eggplant until they turn slightly soft and change color. *Drain excess oil on absorbent paper. Keep aside.
*Grind shredded coconut, red chillies, methi, cumin seeds and yogurt. This is the 'Masala'Heat 1

tbs oil in a wok.
*Add mustard seeds and allow them to splutter. Add chopped onions, turmeric, ginger garlic paste and curry leaves.
*Saute until onions fry well.Add the ground masala.
*Add coriander powder, salt and chilly powder.
*Mix well and cover and cook for 5 minutes.Add the fried eggplant pieces, cover and continue cooking for another 5-7 minutes.
*Remove lid and cook until gravy thicken to required consistency.
*Serve Hot with Steamed Rice/Rotis.

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NANKATHAI

Nankathai
Nankathai
Ingredients *
1 cup shortening *
1 cup powdered sugar*
2 cups all purpose flour*
Pinch of nutmeg powder*
1/4 tsp cardamom powder*
5-6 tblsp of pista powder

Method *
Mix the shortening and powdered sugar * Gently add the flour, cardamom, nutmeg, and pista powder * Make into small balls * Keep on a baking sheet 2" apart and bake at 300 degrees for about 20-30 minutes or till done.

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INSTANT PEDA


Instant Peda

Ingredients
* 1 cup any milk powder
*3/4 cup sugar
*75 gms unsalted butter
*Cardomam for good flavour
*Nuts for garnishing

Method
* Keep heavy based pan on the stove with three table spoon water in it.
* Add sugar and make it single string consistency syrup. Then simmer the stove.
* And add butter then stir the liquid till butter melts.
* Add the milk powder and cardomam, mix well.
* Take away the pan and keep it aside.
* After one or two hours the batter will become more thicker, make balls and flatten it like small biscuits.
* Garnish with chopped nuts.

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JALEBI

Kesar Jalebi
Kesar Jalebi
Ingredients *
100 g. flour*
10 g. curd*
1/4 kg desi ghee*
2 cups water (approx. 480 ml.)
For Sugar Syrup * 250 g. sugar* 2 cups water* strands of saffron

Method For Sugar Syrup * Bring the sugar and water to a boil, make a thick syrup, add saffron strands.

Jalebi * Add curd and two cups water to the flour and mix well. * Cover and keep aside overnight for at least 24 hours to ferment. * Heat the ghee. * Put the jalebi mixture in a cloth with a hole and gently squeeze the cloth making round shaped jalebis directly in the hot ghee, fry till brown, remove in strainer and put them immediately in sugar syrup.

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CARROT KHEER




Ingredients
Fresh-Slender-long Carrots(grated/boiled)- 4-5
1/2 --litre cream milk .
Sugar-- 2 Cups.
Cardamom Powdered - 1/2 tsp
Cashews and Almonds sliced - 5-6.

Method

* Wash and Peel-off the skin of the carrots. Cut the Edges. Then boil the carrot by keeping it in the pressure cooker or grate it.(optional)

* Meanwhile boil the cream milk in a big thick bottomed vessel. Boil the milk and keep it aside.

* Grind the boiled carrot in the mixture,into a paste and then add the carrot paste/grated caroots into the boiling milk. And keep the mixture again in the gas stove.

* Stir constantly.

* Add the Cup of Sugar.

* Add Cardamom and leave until the mixture comes to a boiling state or until the raw smell of the carrot goes.

* Then sprinkle the shredded cashwes and almonds.

* Let it cool for sometime.Serve either hot or after refrigerating it.

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BESAN BURFI

Besan Burfi
Besan Burfi
Ingredients * 1 cup gram flour*
1 cup fine rava*
1 cup grated coconut*
1 cup ghee*
1 cup milk*
2 cup sugar*
1/2 tsp cardamom
Method * Take a deep pan. Let the stove heat be medium. Put milk and sugar. Make a light syrup. * Put coconut, half quantity of ghee, cardamom in a sugar syrup. Keep stirring it. This should come to one boil. * Now start putting gram flour, fine rava in a small quantities and keep stirring. In a end put the rest of ghee. Keep stirring it until the solution start separating from the pan. Feel this by dipping a cake tester in it. * When done pour the thick solution in a gressed thali and cut it according to your favourite shape. * Heat should always be medium and continous stirring is required for best burfi.

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PEDA

PEDHA--MICROWAVE
PEDHA--MICROWAVE
Ingredients-1 - Milk pwd (which u get in Grocery store non fat dry milk)-2 cups
2 - Sweetened Condenced milk -14 oz can
3 - Butter unsalted - 4 ounce or 8 table spoons

Recipe-Take a microwave safe bowl put butter in it,put bowl into oven for 1 min and remove itthe butter should be melted in liquid form.(bowl should be big enough)Add milk pwd and condensed milk in it and mix it very welly put it in microwave for 1 min remove it stir it very nicely (STIRRING AND MIXING IS VERY IMP)and now stir it again very neatly and again this mixture goes to microwave for 1 mintake out the mixture and now the mixture is geting vey smooth mix it again very nice and now for the last time put it again in microwave for 1minNow let this cool down then make round balls like our pedas lookif u r making these for parties then u get BAking Cups in grocery stores u can put these pedas in those cups and serve...!!!put badam,kaji,raisin,pista anythg that u want ..!

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COCONUT BARFI

Coconut Barfi (coconut fudge)
* 3 cups of fresh or dessicated coconut (fresh gives the best results)*
1 1/2 cans (400gms each) of sweetened condensed milk*
1/2 cup sugar*
1 tbsp cardamom powder*
5 tbsps ghee*
1 cup almonds blanched and cut into slivers
PREPARATION:* Heat a heavy-bottomed pan on a medium flame and add the coconut, condensed milk and sugar. Mix well and cook till the condensed milk is reduced to a quarter of its original quantity or till you get a fudge-like consistency.*
Add the ghee and mix well.# Cook till the ghee begins to separate from the fudge.
# Add the cardamom powder, mix well and turn off the fire.
# Grease a large platter, put the fudge on it and smooth out into a thick layer. Top the entire surface with the slivered almonds.# Allow to cool a little and cut into squares while still warm.
# Allow to set, remove from the platter and store in an air-tight container.

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DAAL-BATI

DAAL BATI
RAJASTHANI DAAL BATI ( Puffed Dough Dumplings With Lentil Curry )
Ingredients:
For daal (Lentil Curry):2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions,
chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves,
chopped finely
Oil Salt To Taste
For Bati (dumplings):5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

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