Ingredients:
Flour 2 2/3 cup
Unsweetened Cocoa 1 ¼ cup + 2 tbsp
Baking powder 2tsp
Baking soda 1tsp
Sour cream 1 cup
Salt 1 tsp
Vanilla extract 2tsp
Butter 2 cups
Sugar 2 cups
Eggs 2
Strong coffee 1 ¼ cup
Bake at 350 degrees ; 9” pan(three) for 40 to 45 minutes
6.28.2010
Neji's Plum Cake
Ingredients
Butter 1 cup
Sugar 1½ cup
Egg Yolk 5
Raisins 2 cups
Raisin paste 1 cup
Cashew ½ cup
Orange juice ¼ cup
Lemon juice 1tsp
Rum or Brandy 2 tsp
Vanilla 1tsp
Rose water 2tsp
Orange peel(powdered) 1tbsp
Flour 11/4 cup
Baking pd 1tsp
Salt 3tsp
Cardamom 12
Cinnamon 2piece
Nutmeg small piece
Milk 1/2 cup
Egg white(mixed) 5
Granulated sugar(add this at the end) 5tbs
Method:
Mix sugar and butter first.
Add all one by one and mix with mixer.
Bake at 350 degrees for 50 mins.
Butter 1 cup
Sugar 1½ cup
Egg Yolk 5
Raisins 2 cups
Raisin paste 1 cup
Cashew ½ cup
Orange juice ¼ cup
Lemon juice 1tsp
Rum or Brandy 2 tsp
Vanilla 1tsp
Rose water 2tsp
Orange peel(powdered) 1tbsp
Flour 11/4 cup
Baking pd 1tsp
Salt 3tsp
Cardamom 12
Cinnamon 2piece
Nutmeg small piece
Milk 1/2 cup
Egg white(mixed) 5
Granulated sugar(add this at the end) 5tbs
Method:
Mix sugar and butter first.
Add all one by one and mix with mixer.
Bake at 350 degrees for 50 mins.
6.25.2010
Lavanya's Beans Poriyal
Ingredients:
Green beans
onion
coconut
green chillies
jeera
garlic
mustard seeds
urad dal
curry leaves
Method:
Microwave the beans with very little water. (Do not overcook. Its nice if they are crispy).
Grind coconut, green chillies, jeera and garlic - dry grind without water.
In a tava heat little oil and mustard seeds. After they splutter add urad dal and curry leaves.
Add finely chopped onion and salt and fry for few minutes.
Now add the ground coconut mixture and saute for a minute.
Now add the beans and toss until its well coated with the seasoning.
Remove from heat and serve.
Green beans
onion
coconut
green chillies
jeera
garlic
mustard seeds
urad dal
curry leaves
Method:
Microwave the beans with very little water. (Do not overcook. Its nice if they are crispy).
Grind coconut, green chillies, jeera and garlic - dry grind without water.
In a tava heat little oil and mustard seeds. After they splutter add urad dal and curry leaves.
Add finely chopped onion and salt and fry for few minutes.
Now add the ground coconut mixture and saute for a minute.
Now add the beans and toss until its well coated with the seasoning.
Remove from heat and serve.
Lavanya's Channa Masala
Ingredients
Channa - 2 cups (cooked)
Grind 1/2 cup of cooked channa
Chopped Onions - 1 cup
Tomatoes - 2
Garlic - 3 cloves grated
Ginger - 1"x1" grated
Coriander powder - 2 tbsp
Amchur powder - 2 tsp
Garam masala - 1/2 tsp
Salt to taste
cilantro
Method
Saute onions and add garam masala, ginger, garlic Add tomatoes, coriander powder and amchur powder.
Saute till everything integrates and oil separates.
Add water (about 2 cups), channa paste, salt and channa Let it simmer covered for about 20 minutes.
Garnish with cilantro.
You can add black pepper or chilli powder if you want to make it hot - yeah, like you can escape it:-)
Channa - 2 cups (cooked)
Grind 1/2 cup of cooked channa
Chopped Onions - 1 cup
Tomatoes - 2
Garlic - 3 cloves grated
Ginger - 1"x1" grated
Coriander powder - 2 tbsp
Amchur powder - 2 tsp
Garam masala - 1/2 tsp
Salt to taste
cilantro
Method
Saute onions and add garam masala, ginger, garlic Add tomatoes, coriander powder and amchur powder.
Saute till everything integrates and oil separates.
Add water (about 2 cups), channa paste, salt and channa Let it simmer covered for about 20 minutes.
Garnish with cilantro.
You can add black pepper or chilli powder if you want to make it hot - yeah, like you can escape it:-)
6.24.2010
Sushma's Bell Pepper Chutney
Ingredients
Bell pepper(green) – 1
Tomato -1 medium
Green chilles
Oil – 3 spoons
Jeera – ½ spoon
Tamarind
Salt
Garlic paste – a pinch
For tadka : urad dal , chana dal , mustard seeds , curry leaves
Process:
De-seed the bell pepper.
Chop bell pepper and tomato into cubes of medium size.
Take a spoon of oil and sauté them until soft . Make sure the contents appear dry by the end.
Let it cool.
Grind the vegetables with salt , jeera and garlic .
According to taste you can also add little bit of tamarind and few green chilles, if needed.
Season with tadka.
Bell pepper(green) – 1
Tomato -1 medium
Green chilles
Oil – 3 spoons
Jeera – ½ spoon
Tamarind
Salt
Garlic paste – a pinch
For tadka : urad dal , chana dal , mustard seeds , curry leaves
Process:
De-seed the bell pepper.
Chop bell pepper and tomato into cubes of medium size.
Take a spoon of oil and sauté them until soft . Make sure the contents appear dry by the end.
Let it cool.
Grind the vegetables with salt , jeera and garlic .
According to taste you can also add little bit of tamarind and few green chilles, if needed.
Season with tadka.
Jyothsna's Kalee/Mudde (Ragi Ball)
1) Mix the Ragi flour in tamarind juice. Let it marinate for about 15 – 30 minutes. The consistency of the mixture should be like idly batter.
2) In the pan add some Gingili oil (or) canola oil. Add mustard, cumin, urad dhal, channa dal and curry leaves.
3) After the mustard splutters, add thinly sliced ginger, green chilies, red chilies. Add some salt and asofotedia.
4) Now pour the mixture (from step 1) and reduce the flame of the stove. Let it stand for some time and keep stirring it. Let it thicken and get to the right consistency.
Alternatively, You can mix the dry Ragi flour in water instead of tamarind juice. Repeat all the other steps 2 through 4. After it is done you can add some lime juice on top. This will be nice too. These preparations do not need any side dish and is pretty easy.
2) In the pan add some Gingili oil (or) canola oil. Add mustard, cumin, urad dhal, channa dal and curry leaves.
3) After the mustard splutters, add thinly sliced ginger, green chilies, red chilies. Add some salt and asofotedia.
4) Now pour the mixture (from step 1) and reduce the flame of the stove. Let it stand for some time and keep stirring it. Let it thicken and get to the right consistency.
Alternatively, You can mix the dry Ragi flour in water instead of tamarind juice. Repeat all the other steps 2 through 4. After it is done you can add some lime juice on top. This will be nice too. These preparations do not need any side dish and is pretty easy.
Vegetable Chutney
Saute' green chillies, onion
Add broccoli, red pepper and fry lightly and let it cook for 15 mins.
Then add tomato and let everything cook.
Then grind the whole thing adding garlic, salt, tamarind paste, jeera.
Season with mustard, urad dal and curry leaves.
Add broccoli, red pepper and fry lightly and let it cook for 15 mins.
Then add tomato and let everything cook.
Then grind the whole thing adding garlic, salt, tamarind paste, jeera.
Season with mustard, urad dal and curry leaves.
Seema's Mutton Curry
Ingredients:
Mutton 1lb cut into cubes (best with bones)
Cloves 5
Green Cardamom 3
Black Cardamom 1
Bay Leaves 2 (small)
Cinnamon 1 small stick
Onion 3 small (or 1&1/2 big ones)
Tomato 3
Green Chillies to taste
Ginger 1inch
Garlic 5 cloves
Tomato paste 1tbspn
Turmeric powder 1/4tsp
Cumin powder 1tsp
Coriander powder 2tsp
Red chilli powder to taste
Garam Masala 1/4tsp
Salt to taste
Coriander leaves for garnishing
Method:
1. Grind onions, tomatoes, ginger, garlic and green chillies.
2. Heat oil in cooker, add the whole garam masala. Add the above puree. Let it cook till all the moisture is evaporated.
3. Add tomato paste, salt, coriander powder, cumin powder, red chilli powder and turmeric. Stir for few seconds and then add the mutton. Let it cook on low flame for 20mins....more the better. Keep stirring in between as the tomatoes/tomato paste tend to burn easily.
4. Then add water about 2cups or whatever the consistency needed. Mix well, close the cooker and give 2 whistles.
5. Once the pressure is released, check the seasoning.
6. Add garam masala and coriander leaves. Serve hot with rice or chapati.
NOTE:
* If you dont have tomato paste, use additional 2-3 tomatoes while grinding.
* Its best to let mutton cook on low flame. But if you have a time crunch then pressure cook.
Mutton 1lb cut into cubes (best with bones)
Cloves 5
Green Cardamom 3
Black Cardamom 1
Bay Leaves 2 (small)
Cinnamon 1 small stick
Onion 3 small (or 1&1/2 big ones)
Tomato 3
Green Chillies to taste
Ginger 1inch
Garlic 5 cloves
Tomato paste 1tbspn
Turmeric powder 1/4tsp
Cumin powder 1tsp
Coriander powder 2tsp
Red chilli powder to taste
Garam Masala 1/4tsp
Salt to taste
Coriander leaves for garnishing
Method:
1. Grind onions, tomatoes, ginger, garlic and green chillies.
2. Heat oil in cooker, add the whole garam masala. Add the above puree. Let it cook till all the moisture is evaporated.
3. Add tomato paste, salt, coriander powder, cumin powder, red chilli powder and turmeric. Stir for few seconds and then add the mutton. Let it cook on low flame for 20mins....more the better. Keep stirring in between as the tomatoes/tomato paste tend to burn easily.
4. Then add water about 2cups or whatever the consistency needed. Mix well, close the cooker and give 2 whistles.
5. Once the pressure is released, check the seasoning.
6. Add garam masala and coriander leaves. Serve hot with rice or chapati.
NOTE:
* If you dont have tomato paste, use additional 2-3 tomatoes while grinding.
* Its best to let mutton cook on low flame. But if you have a time crunch then pressure cook.
Lavanya's Valaikkai
Ingredients :
valaikkai
onions
tomatoes
ginger & garlic paste
pattai
lavangam
coriander powder – very little
chilli powder
salt
coconut
sombu
Method :
Cut the valaikkai lengthwise and then chop into ¼ inch pieces.
Deep fry these in oil and keep aside.
Grind the coconut and sombu and keep aside.
In a pan, add oil and season it with pattai, lavangam etc.
Add the onions and sauté till brown and then add gg paste and once that is cooked, add tomatoes.
Now add turmeric, salt, coriander powder, chilli powder and allow it to cook.
Now add the ground coconut and sombu mixture and allow it to come to a boil and cook.
Then add the fried valaikkai and keep it covered for 5 – 10 minutes until the gravy is absorbed by the valaikkai.
PS : you can also use potato instead of valaikkai.
valaikkai
onions
tomatoes
ginger & garlic paste
pattai
lavangam
coriander powder – very little
chilli powder
salt
coconut
sombu
Method :
Cut the valaikkai lengthwise and then chop into ¼ inch pieces.
Deep fry these in oil and keep aside.
Grind the coconut and sombu and keep aside.
In a pan, add oil and season it with pattai, lavangam etc.
Add the onions and sauté till brown and then add gg paste and once that is cooked, add tomatoes.
Now add turmeric, salt, coriander powder, chilli powder and allow it to cook.
Now add the ground coconut and sombu mixture and allow it to come to a boil and cook.
Then add the fried valaikkai and keep it covered for 5 – 10 minutes until the gravy is absorbed by the valaikkai.
PS : you can also use potato instead of valaikkai.
Chetan's Koli Saaru
On a tava fry the below:
mustard seeds
curry leaves
patte
lavanga
onions.
Grind this fried stuff with corriander leaves, ginger, garlic, tomato and coconut milk.
Fry some more onions, and then add chicken, chilli pwd, and dhania pwd, and cook for a little bit.
Add the ground masala, water, and pressure cook it.
mustard seeds
curry leaves
patte
lavanga
onions.
Grind this fried stuff with corriander leaves, ginger, garlic, tomato and coconut milk.
Fry some more onions, and then add chicken, chilli pwd, and dhania pwd, and cook for a little bit.
Add the ground masala, water, and pressure cook it.
Seema's Beetroot Raita
Peel one small to medium beetroot and cook in microwave for 3 mins with very little water and then grate it or chop it (whichever way u like it).
Mix it with yogurt and salt.
I added a little milk as yogurt was very thick.
Then for seasoning, heat oil, add mustard seeds, curry leaves(chopped) and chopped green chillies or red chilli flakes.
Mix it with yogurt and salt.
I added a little milk as yogurt was very thick.
Then for seasoning, heat oil, add mustard seeds, curry leaves(chopped) and chopped green chillies or red chilli flakes.
Neji's Flan
Ingredients
Sugar - 1 cup
water - 2 tbsp
Mix this and caramalize over medium temperature.
Pour it to the pan.Let it solidify.
Fat free cream cheese - 1/2 packet.
Egg - 4
Milk - 1.5 cup
Condensed milk - 1 can
Vanilla - 2 tsp
Sugar -1/4 cup.
Method
Mix everything.
Bake(waterbath) it at 375degree for 40 min.
Baking time may change according to your pan size & oven. So keep an eye the first time when you bake it.
Sugar - 1 cup
water - 2 tbsp
Mix this and caramalize over medium temperature.
Pour it to the pan.Let it solidify.
Fat free cream cheese - 1/2 packet.
Egg - 4
Milk - 1.5 cup
Condensed milk - 1 can
Vanilla - 2 tsp
Sugar -1/4 cup.
Method
Mix everything.
Bake(waterbath) it at 375degree for 40 min.
Baking time may change according to your pan size & oven. So keep an eye the first time when you bake it.
Johanna's Hummus
Ingredients
1 can (16oz) chick peas drained and rinsed
1/3 cup fresh lemon juice (I use a bit less, too sour)
3 T tahini (sesame butter found at Heinen’s or Aladin’s
2 cloves garlic, finely minced
Salt to taste
Extra Virgin Olive Oil to taste
Method
Put all in Food Processor and blend. If too thick, add a tablespoon or 2 of water until proper consistency (soft and creamy).
Remove to shallow dish. Drizzle with Olive Oil and sprinkle with sweet or hot paprika and parsley. I like serving room temp after hummus has set and blended awhile.
You can also blend in green onions or dill or whatever seasoning floats your boat
1 can (16oz) chick peas drained and rinsed
1/3 cup fresh lemon juice (I use a bit less, too sour)
3 T tahini (sesame butter found at Heinen’s or Aladin’s
2 cloves garlic, finely minced
Salt to taste
Extra Virgin Olive Oil to taste
Method
Put all in Food Processor and blend. If too thick, add a tablespoon or 2 of water until proper consistency (soft and creamy).
Remove to shallow dish. Drizzle with Olive Oil and sprinkle with sweet or hot paprika and parsley. I like serving room temp after hummus has set and blended awhile.
You can also blend in green onions or dill or whatever seasoning floats your boat
Seema's Gajar ka Halwa
Boil 1liter of milk and reduce to half.
Keep on stirring to avoid burning.
Add 1kg carrots (grated), let it cook well.
Add sugar (1/2cup plus more....according to taste) and mix well.
Meanwhile, chop nuts and crush 8 green cardamom seeds to powder.
Add them to the halwa.
Now add khoya (approx 100gm). Cook till you get the required consistency.
Add 1tbsp ghee and turn off the stove.
Keep on stirring to avoid burning.
Add 1kg carrots (grated), let it cook well.
Add sugar (1/2cup plus more....according to taste) and mix well.
Meanwhile, chop nuts and crush 8 green cardamom seeds to powder.
Add them to the halwa.
Now add khoya (approx 100gm). Cook till you get the required consistency.
Add 1tbsp ghee and turn off the stove.
6.09.2010
Fouzia's RasMalai
1 Cup Nido Pd
1 tb sp Maida
1 tsp Baking Pd
1 Egg
Milk – sufficient for soaking 16 Rasmalais.
Pistachio few coarsely powdered
Sugar according to taste
Boil Milk and sugar in a wide mouthed pan. This helps rasmalai to soak evenly not sticking to one another
Beat the egg and combine it with Nido Pd, maida, baking pd. Make 16 small equal sized patties.
When the milk boils, add these patties and cook on low for 4 mins. And cook on high for 1 min and turn off the stove.
Let it cool and then sprinkle the pistachio pd and refrigerate it over night.
1 tb sp Maida
1 tsp Baking Pd
1 Egg
Milk – sufficient for soaking 16 Rasmalais.
Pistachio few coarsely powdered
Sugar according to taste
Boil Milk and sugar in a wide mouthed pan. This helps rasmalai to soak evenly not sticking to one another
Beat the egg and combine it with Nido Pd, maida, baking pd. Make 16 small equal sized patties.
When the milk boils, add these patties and cook on low for 4 mins. And cook on high for 1 min and turn off the stove.
Let it cool and then sprinkle the pistachio pd and refrigerate it over night.
Fouzia's Aloo Baingan
1. Take American Baingan (Large elongated ones) and cut them thinly.
2. Sprinkle Haldi,salt and Red Chill powder on them. Coat with 4-5 TBSP oil and bake on a cookie sheet at 375 till they are done. Turn couple of times in between so they bake even.
3. In a broad saucepan , put oil . Add crushed red chilies, White jeera , Mustard seeds and Kalonji (about 1/2 teaspoon each) and fry for a minute.
4. Add 4-5 thinly sliced tomatoes to oil. Add salt, Red chilli powder, Khatai Powder (amchur powder) and haldi. Fry for a minute.
5. Peel and thinly slice potatoes and place on top of tomates. Cover the sauce pan and simmer on medium or low heat so the potatoes are half done. then add baked Baingan and on top. Cover and simmer till potatoes are done.
2. Sprinkle Haldi,salt and Red Chill powder on them. Coat with 4-5 TBSP oil and bake on a cookie sheet at 375 till they are done. Turn couple of times in between so they bake even.
3. In a broad saucepan , put oil . Add crushed red chilies, White jeera , Mustard seeds and Kalonji (about 1/2 teaspoon each) and fry for a minute.
4. Add 4-5 thinly sliced tomatoes to oil. Add salt, Red chilli powder, Khatai Powder (amchur powder) and haldi. Fry for a minute.
5. Peel and thinly slice potatoes and place on top of tomates. Cover the sauce pan and simmer on medium or low heat so the potatoes are half done. then add baked Baingan and on top. Cover and simmer till potatoes are done.
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