February 28, 2010

Saudi Date & Nut Cake


Cake baking is a wonderfully rewarding skill, and one that many of us have enjoyed from an early age. This cake is very rich & soft with lotz of date & nuts, perfect for kids. My father is fond of date & nuts even today. And, my son too. I & my son, have great time & enjoyed even the last bite of the cake. But pravin, didn't say anything about this cake. Next day, I served the cake again yet no response. Normally, he do multiple work at same time & this time he just enjoyed the warm cake with the scoop of vanilla icecream. And, I know he just loved it :)

Ingredients :
  1. Hot strong coffee - 3/4 cup
  2. Chopped stoned dates - 1 cup
  3. Chopped walnuts - 1/2 cup
  4. Butter - 125 gms
  5. Sugar - 1 cup
  6. Eggs - 2 nos
  7. All purpose flour - 1 3/4 cup
  8. Baking soda - 1/2 tsp
  9. Salt - 1/2 tsp
  10. Baking powder - 1 1/2 tsp
  11. Vanilla extract - 1 tsp
  12. Icing sugar, for dusting

Method :

1. Preheat the oven to 180 C. Lightly grease the baking pan & line the base with non-stick baking paper.

2. Pour hot coffee over chopped dates & walnuts & allow to cool.

3. Cream butter and sugar, add egs and beat well. Sift in dry ingredients.

4. Lastly, mix in date and nut mixture and vanilla extract.

5. Pour into prepared cake tin and bake for 50-60mins. Dust with icing sugar.


Serve warm with vanilla icecream.

February 25, 2010

Baingan Bharta (Eggplant curry)

Nowdays, pravin & I like to have north indian dishes very frequently. I bought a eggplant few days back to make some starters with that & finally I grilled it and made this delicious baingan bharta for phulkas. Smoky taste of eggplant in tangy tomato sauce has become my favourite sidedish & I just loved it :)

Ingredients :
  1. Egglant - 1 medium sized
  2. Oil - 2 tsp
  3. Garlic - 2 pods
  4. Cumin seeds - 1 tsp
  5. Onion - 1 no
  6. Ginger - 1/2 tsp (minced)
  7. Chopped green chillies - 2 nos
  8. Turmeric powder - 1/4 tsp
  9. Tomatoes - 1 cup
  10. Corriander powder - 1 tsp
  11. Cumin powder - 1/2 tsp
  12. Corriander leaves
  13. Chillypowder - 1/2 tsp

Method :

1. Apply oil on the eggplant & grill it. Cool, peel & mash. Keep aside.

2. Heat oil in the pan, add cumin seeds, minced ginger & garlic. Add onions & saute till tender.

3. Add green chillies & chopped tomatoes. Add corriander powder, cumin powder, chilly powder & finely chopped corriander leaves. Cover & cook.

4. Add the mashed egglant. Cook for 10 more mins on medium flame.

Garnish with corriander leaves & serve with phulkas.

February 22, 2010

Tomato Pulav


Most of my weekends, I cook full meals. But occasionally, I like to cook some variety rice with simple side dishes. Tomato pulav is one of my fav menu & I like to serve them with potato fry & raita.

Ingredients :
  1. Rice - 1 cup
  2. Tomatoes - 4 large sized
  3. Oil - 1 tbsp
  4. Cinnamon stick - 1 no
  5. Cloves - 2 nos
  6. Cardamom - 2 nos
  7. Bay leaf - 1 no
  8. Onion - 1 no (sliced lengthwise)
  9. Gingergarlic paste - 1 tsp
  10. Mint leaves - 1 tbsp
  11. Turmeric powder - 1/4 tsp
  12. Chilly powder - 2 tsp
  13. Salt to taste
  14. Garam masala - 1/2 tsp
  15. Corriander leaves for garnishing

Method :

1. Cook the rice & keep aside.

2. Boil the tomatoes in the water for 10 mins. Cool & remove the skin. Grind them to smooth paste & keep aside.

3. Heat oil in the pan, add the seasonings. Add onions, mint leaves & ginger garlic paste. Saute till golden brown.

4. Add turmeric powder, chilly powder & tomato paste. Finally, add garam masala & mix the rice.

5. Finally add the corriander leaves & mix well.

Serve with raita.

February 17, 2010

Bisi Bile Bath


I cook only vegetarian dishes on saturdays. Sometime simple dishes ends like rich menu. And this dish is one like that. Just a pappad with bisibilebath taste simple divine. I always prepare the bisibilebath powder at home. If store bought powder is used, instead grind them with the coconut & mix it in the rice. I will be more generous when it comes to addition of ghee in this dish. It taste awesome !!!
.
Ingredients :
  1. Rice - 1 cup
  2. Toor dal - Little less than 1/2 cup
  3. Oil plus ghee - 2 tbsp
  4. Vegetables ( Carrot, potato, green peas, drumstick, brinjal) - 1/2 cup
  5. Onion - 1 no
  6. Turmeric powder - 1/4 tsp
  7. Tomatoes - 1 large sized
  8. Tamarind juice - 1/4 cup
  9. Corriander leaves
  10. Jaggery powder - 1/8 tsp

For tempering :

  1. Mustard seeds - 1 tsp
  2. Cumin seeds - 1 tsp
  3. Curry leaves - 1 tbsp
  4. Red chillies - 2 nos
  5. Cashew nuts - 1 tsp
  6. Green chillies - 3 nos
  7. A pinch of hing

For Bisibilebath powder :

  1. Red chillies - 4 nos
  2. Cloves - 2 nos
  3. Cinnamon stick - 1 no
  4. Cardamon - 1 no
  5. Cumin seeds - 1 tsp
  6. Fenugreek seeds - 1/4 tsp
  7. Mustard seeds - 1/4 tsp
  8. Corriander powder - 1 tsp
  9. Channa dal - 1 tsp
  10. Urad dal - 1 tsp
  11. Coconut grated - 1/4 cup

Dry roast all the ingredients (except coconut). Grind them to the smooth paste along with the grated coconut.

Method :

1. Pressure cook the rice & toor dal together. Keep aside.

2. Heat 1 tbsp oil & ghee in the heavy bottomed pan, add the tempering (except cashewnuts) ingredients. Let them crackle.

3. Add finely chopped onions. Saute them till tender.

4. Add tomatoes, turmeric powder, tamarind juice, bisibilebath powder, salt & vegetables. Cover & cook till done.

5. Add jaggery powder & the cooked rice with dal. Mix it well.

6. Reduce the flame to low. Cover & cook for 5 more mins. Meanwhile heat the 1 tbsp of oil + ghee in a pan, add cashewnuts.

7. Now pour the roasted cashewnuts to the bisibilebath. Mix it well. Standing time - 15 mins.

Serve warm with pappad.


February 15, 2010

Basundhi


Happy valentines day :)
Basundhi is the most popular Indian sweet served chill. This dessert is all about reducing the quantity of milk, adding sugar & chopped nuts. It sounds simple & easy but needs to stir very frequently. Perfect dessert for the celebrations & we enjoyed our valentines day with this delicious sweet.
Ingredients :
  1. Whole milk - 4 cups
  2. Sugar to taste
  3. Cardamom powder - 1/4 tsp
  4. A few strands of saffron
  5. Nuts (Pistachios & almonds)

Method :

1. Boil the milk on low flame. Keep stirring till the milk reduces to half its quantity.

2. Add the sugar & stir till dissolved.

3. Finally, add the cardamom powder & saffron. Switch off the flame.

4. Sprinkle some nuts & refrigerate.

Serve cold.

February 11, 2010

Chocolate chip muffins


I make sure to bake this little fluffy muffins once in a month. Chocolate chips muffins is my fav. Two muffins with a cup of coffee makes heavy & perfect breakfast. Sometimes for my evening snack too..... It taste yummy just try this :)

Ingredients :
  1. All purpose flour - 2 cups
  2. Baking powder - 1 tbsp
  3. Salt - 1/2 tsp
  4. Sugar - 1 cup
  5. Brown sugar - 1 heaping tbsp
  6. Vanilla essence - 1 tsp
  7. Milk - 1 cup
  8. Egg - 1 no
  9. Oil - 1/2 cup (I used sunflower oil)
  10. Chocolate chips - 1 cup


Method :

1. Preheat the oven at 400 F. Line the muffin cups with paper liners or spray with a non-stick vegetable spray.

2. Sieve the flour, baking powder & salt together. Keep aside.

3. Beat the egg. Add sugar, brown sugar, vanilla essence, milk & oil. Whisk till well combined.

4. Fold the flour mixture to the egg mixture. Finally add the chocolate chips to the cake batter, retaining 1/4 cup.

5. Fill the muffin tins using the ice cream scoop & sprinkle the remaining chocolate chips on the top of muffins. Bake it for 20 mins.

Enjoy :)

February 8, 2010

Sundakkai vatha kuzhambu

This vatha kuzhambu is prepared either with dried or fresh sundakkai. This time I bought dried one from India during my last visit. I made plain cabbage poriyal to go with this main dish. It taste just divine.
Even the store bought vatha kuzhambu powder can be used, but I am sure the homemade powder will make a big difference in taste. I never forget to serve this dish along with pappads. (If the fresh sundakkai is used, add them after frying the tomatoes.) I like to have this with rotis & dosas too. Its yummy :)

Ingredients :
  1. Dry sundakkai - 1/4 cup
  2. Finely chopped onion - 1 no
  3. Tomato - 1 no
  4. Tamarind puree - 1 cup (diluted in water)
  5. Turmeric powder - 1/4 tsp
  6. Chilly powder - 1/4 tsp (optional)
  7. Water - 1/2 cup
  8. Oil - 4 tsp
  9. Jaggery or sugar - a pinch
  10. Salt to taste

For tempering :

  1. Mustard seeds - 1/2 tsp
  2. Fenugreek seeds - 1/4 tsp
  3. Red chillies - 4 nos
  4. Curry leaves - 1 tbsp
  5. Channa dal - 1 tsp
  6. A pinch of hing

For vatha kulambu powder :

  1. Corriander seeds - 1 tsp
  2. Toor dal - 2 tsp
  3. Channa dal - 2 tsp
  4. Cumin seeds -1 tsp
  5. Sesame seeds - 1 tsp
  6. Pottu kadalai - 2 tsp
  7. Red chillies - 4 nos
  8. A pinch of hing

Dry roast these ingredients & grind them to fine powder.

Method :

1. Heat oil in the pan, add the seasonings. When the mustard crackles, add the finely chopped onion & saute till tender.

2. Add finely chopped riped tomatoes & salt to taste.

3. Add turmeric powder, chilly powder & saute. Add the tamarind juice. Cover & cook till it becomes thick consistency.

4. Add grounded spice powder & a pinch of jaggery. Cook for 3 more mins.

5. Add the sundakkai vathal & cook for 4 more mins. If needed add some water & additional salt.

Serve with rice.


February 4, 2010

Heavenly chocolate cake with strawberry cream


Most of us love rich chocolate cake & that too with strawberry cream filling. Isn't sounds great ? Myself & my son loved even the last bite of cake. It taste yum :) Sometimes, we bribe things to get work done & this cake is my weapon. Best cake for celebrations. Pravin likes to have some sweet after his dinner & this cake was perfect. He enjoyed to the core. Enjoy baking !!!

Ingredients:

For the cake:
  1. 2 cups flour
  2. 1 1/2 cups sugar
  3. 1 1/4 cups milk
  4. 1/2 cup butter
  5. 1 1/2 teaspoon baking soda
  6. 2 eggs
  7. 1/2 cup cocoa powder
  8. 1 teaspoon vanilla

For the filling:

  1. 1 can (21 oz.) strawberry, chilled.
  2. 2 tbsp powdered sugar
  3. 1 cup heavy cream, whipped
  4. Chocolate shavings
  5. Strawberries for decorating

Method :

1. Cream butter and sugar together. Add the vanilla essence & eggs one at time.

2. Sieve the flour, cocoa powder & baking soda together.

3. Fold the flour mixture to the butter mixture alternating with the milk.

4. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly.

5. Whip the heavy cream with sugar. Cool it. Also, drain the strawberries & keep aside. Preserve the syrup as well.

6. Slice the cake horizontally to make layers. Place one layer on flat plate & brush the syrup.

7. Spread the whipped cream & top them with strawberries. Place the second layer of cake & repeat.

8. Finally, decorate the cake with the remaining cream, chocolate shavings & strawberries on the top & sides.

It taste awesome :)

February 1, 2010

Spinach keerai poriyal


Pravin bought two big bunches of spinach from weekend market. Looking at the fresh & greenish herb reminded my ammas keerai poriyal & immediately I decided to do the same. It turned out too good & just melted in my mouth. I like to mix this with rice & ghee. It taste delicious with sambar rice too.

Ingredients :
  1. Spinach - 1 bunch
  2. Onion - 1 no
  3. Oil - 1 tsp
  4. Mustard seeds - 1 tsp
  5. Urad dal - 1 tsp
  6. Red chillies - 3 to 4 nos
  7. Curry leaves - 1 tbsp
  8. Garlic - 5 pods
  9. Coconut grated - 1 tbsp
  10. Salt to taste

Method :

1. Finely chop the spinach & keep aside.

2. Heat oil in the pan, add urad dal, mustard seeds, curry leaves, red chillies & garlic pods.

3. Once splutter, add the finely chopped onions & saute till tender.

4. Add the chopped spinach & salt. Cover and cook till done. (No need to add water)

5. Finally, add the grated coconut & cook for 2 more mins.

Serve immediately.


Related Posts Plugin for WordPress, Blogger...