Eggless spong cake.

Egg less sponge cake :
----------------------


Servers 10 , cooking time 1 1/2 hours. shelf life 1 1/2 weeks in refrigerator
























Ingredients :

1 cup maida (plain flour)
1/4 corn flour
1/2 baking soda
1 1/2 of yeast dissolved in 4 to 5 spoons of milk(warm the milk and dissovle the yeast and keep aside)
50 g Butter
50 g Sugar
1/2 tin condensed milk
2 spoons apple cider vinegar(U can use any vinegar ,It makes the cake much softer)
vanilla essence - 1 spoon
2 cups of cold water
2 spoons of vegetable oil

Method

1.In a bowl add sugar and butter , whisk and make it soft.

2. Add the flours and all above ingredients including sugar and butter mixture.

3. Add cold water ,blend it nicely. you can use blender in case if u don't have a beater.

4.Grease some butter or ghee in the baking pan or sheet, then pour the mixture into it.

6. Let the mixture stand for 1 hour ,let it marinate.(u can also drop raisins,cashews,almond into mixture if u like crunchy taste)

7. pre -heat the oven for 450 c for 10 mins. place the baking tray into it. bake the mixture for 10 mins. Then lower the temperature to 350 C. let it bake for another 15 minuets .

U can now find the golden soft cake ready to be served with a hot tea..

Easy Biriyani

ingredients :

2 cups of zeera rice or normal rice or basmathi rice
15 - 20 small onions
1/2 cup of diced carrot
1/2 cup of green peas
1/2 of beans chopped ( 1 inch)
1/2 cup of tomato(optional)
4 spoons of oil

spices to  grind :

cardomom - 4
cloves - 3
cinnamon stick - 3
garlic cloves -3
coconut - 2 spoons



garnishing:

cashews
parsley


Method:

* Soak the rice for 15 mins keep it aside

* meanwhile grind the spices in a mixer with out water

* In a meadium flame , drop the grinded paste in oil
saute for 5 mins . add onion ,saute till golden
brown.. add other vegetables now ... U can add a pinch of turmeric or food
colour if you want the biriyani to be colourful...

* mix it well with the uncooked rice  .. keep it in a
rice cooker  with a appropriate amount of water..

* fry the cashews in ghee .. for garnishing .
server it with parsley

*server it with onion raitha

Note :

For basmati -- 1 cup 1 1/4 water
zeera === 1 cup 1 1/4 water
plain rice --- 1 cup 2 cups water..

Rajmma Masala :

Total cooking time : 25 to 30 mins . Servers for 4


This is an ideal dish for chapatti or rice..

I used to do this 2 different ways . 1. My method 2. General method

Here goes My method :

Mine is not a time consuming .. No grinding .. Though it tastes good . Ideal for busy life .

Ingredients :
---------------

Rajma soaked for 6 hrs and pressure cooked or Canned rajma 200 gms
1 medium size onion thinly sliced
2 spoons of tomato puree
1 inch ginger chopped
1 clove garlic minced
1 spoon of garam masala
1 ½ spoon of oil

Mathod :
---------

In a pan Sauté the onion till golden brown add ginger and garlic fry for 2 mins .. Add the puree into it and pour 2 tumblers of wait .. Let it cook till it becomes thick gravy . Meanwhile mash the rajma (don’t make it into a paste ,just a squeeze is enough ) .. Add it into the gravy ,add salt .. Bring it to a boil .. Garnish it with coriander.


General Method:
----------------


Soak rajma in water overnight.. Pressure cook rajma until tender. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. Heat oil in a pan. Add the paste and fry on medium heat until golden brown. Till the oil separates from the gravy .Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes. Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma and little milk (say ¼ cup). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.

churmuri

Oh! It was really a hot afternoon .. I badly needed something to munch .. I remembered having some puffed rice at home .. So I ended in doing Churmuri .Good for summer , it has cucumber,carrots .. .My mom often do this ..








Ingredents

Puffed rice 2 cups
1 carrot scrapped
1/2 cucumber finely chopped
raw mango (as needed) chopped
sprouts (any sprouts like green gram, channadhal) 4 spoons
1/2 onion finely chopped (optional)
Thin sev which is called as omapudi in tamil(optional)
ground nut 1 spoon
chat masala 1/4 spoon

Mehod :

Mix all the above ingredients well. Garnish it with coriander

njoy ur evening snack ..with tea or coffee

NAN & BREAD KOFTA(healthy kofta) Curry

Servers for 4 ... cooking time 1 hr


Preparation of nan (NAN ABOVE THE PRESSURE COOKER)

Igredients for NAN :
----------------------

Maida flour - 2 cups

Milk - ¼ cup

1 spoon of yeast

Salt as needed


Method :
----------

Heat the milk warm , then add the yeast to it.. Let it dissolve in the water .. It takes 10 mins ..
Add the maida flour in a large bowl .. Add the milk to it .. Make it to a dough kneading it (as chapatti dough).. Add little water in intervals , to avoid the sogginess .

Squeeze a thin cloth in water .. Rap the dough .. Keep it aside for 15 mins ..

Mean while take the pressure cooker bottom, remove the lid ,turn it upside down and place on the stove,let it be in low flame . Brush the top with a little oil.

Roll the mida flour ( you may find the dough fluffy) into 8 potions .. Speard the dough thinly as u do for chappti . Now place the raw nan in the top of the pressure cooker … let it cook ... Now cook the other side of the nan .. Brush it with butter ..

You Nan is ready to serve ..


FOR KOFTA MASALA
------------------------
BREAD TO BE ROLLED like this

NAN with Healthy kofta curry

Ingredients :
-----------------

¼ cups diced carrot, beans , cauliflower a cup of green peas
6 slices of multi grain bread


To be grind into paste :
------------------------------

1 large size onion
3 tomatoes
1 inch ginger
2 cloves of garlic
2 elachi (cardamom)
2 cinnamon stick
2 clove
¼ turmeric powder
1/2 spoon kashimiri chilli powder
1 spoon of garam masala
4-5 almonds(soak almonds for 15 mins in hot water and remove the skin)
3-4 cashews
Salt to taste


Method:
----------

Put all the ingredients (to be grind) into mixer with little amount of water ,Grind into a smooth paste .In a wide pan pour 3 spoons of oil , drop the paste into it . Let it cook for 20 mins . Add salt.

Meanwhile . Soak the bread slices in little amount of hot water . Add the minced green chilli and make the bread into 12 balls. Microwave it for 20 seconds .

Now add the bread balls into the masala .. Let it for 15 mins .

Serve with nan,chappati or rice .

Cauliflower rajmma masala

Ingredients
------------

1 ½ cups of Cauliflower florets
½ cup of rajma (kidney bean)
Note : soak the kidney bean for at least 6 hours .. Then pressure cook (leave 4 whistles) .

2 spoons of oil.

To be grinded into paste :
-------------------------
3 tomatoes
1 medium size onion
1 ½ spoons peanuts
2 cloves of garlic
½ coconut
1 spoon Dhaniya powder
½ Chilli powder

METHOD :
-----------
Boil the cauliflower in a large pan with ½ a spoon of salt for 4 mins . Off the stove,drain it .. Keep it aside .
Now grind the above ingredients including dhaniya powder and the chilli powder in a mixture without adding water .. tomato contains enough amount of water to grinder the mixture .

Heat the oil in a pan .. Add the grinded mixture in it , add ¼ cup of water .. Cover the pan with a lid .. Let it cook for 10 mins .. Occasional stirring . Add the Kidney bean to the mixture .. Cook it for 5 -7 mins .. Then add the cauliflower .. Let the masala be in stove for 6 mins . Off the stove .
Garnish it with coriander leaves .


Serve it with roti or rice …

Palak pakkoras

Palak pakkora(spinach pakkora): servers for 4 ,cooking time 15 mins

Everyone would like to have snack in the evening .. Especially during cold evening or rainy days .This is a perfect snack with slurp elachi tea ...
Ingredients :

Channa gram flour - ¾ cup

Spinach (chopped )- 2 cups

Onion - ½ thinly sliced

Garlic - 2 cloves minced

Green chili - 2 finely chopped

Saunf ,fennel - ¼ spoon

Oil to deep fry the pakoras

Salt to taste
Method :

Mix the channa dhal ,spinach, and other above ingredients with water (in intervals ) into a batter . Let it rest for 15 minutes . Drop batter in the oil with help of a spoon or u can use your hand ,deep fry until it becomes golden and crisp . Remove from the pan with a slotted spoon, drain on kitchen towel . Sever it with pudena chutney or tamarind chutney .