Bottlegourd/lauki cake

 

Ingredients:

All purpose flour - 75 g

Baking powder - 1/4 tsp

Baking soda - 1/8 tsp

Sugar - 1/2 c + Little more

Milk - 1/6 cup 

Unsalted butter - 40 g

Elaichi powder - 1/8 tsp

Vanilla esc - 1/2 tsp

Cashews - 10-12 (broken)

For Mawa:

Milk - 27.5 ml

Milk powder - 28 g

Ghee - 1/2 tsp

Mawa Mix:

Grated bottle gourd - 120 g

Ghee - 1 tbsp

Elaichi powder - 1/2 tsp

Sugar - 2 tbsp

Mawa - 40

Method:

• In a pan add in ghee, milk and milk powder.
• Whisk well.
• Keep this in low flame and whisk.
• Whisk till it leaves edges.
• Now mawa is ready.
• Heat a pan and add grated bottle gourd, sugar and elaichi powder.
• Cook this in low flame.
• Once water is evaporated, add in mawa and cook for few mins.
• Set this aside to cool.
• In a bowl add in flour, baking powder and baking soda.
• Add in elaichi powder and whisk well.
• Now in a pan add in butter and sugar and whisk well.
• Now add dry ingredients to this and esc and mix well.
• Now add lauki mawa mix and mix the batter well.
• Now pour this in greased pan.
• Top it with chopped nuts and gently dap it with butter paper.
• Bake this in a preheated oven at 180°C for 50-55 mins.

Note:

• While making lauki mawa, I did'nt let water evaporate from bottlegourd.
• And just let it boil for few mins.

Pizza Crepes

 

Ingredients:

All purpose flour - 3/4 cup
Milk - 3/4 cup
Italian seasoning - 3/4 tsp
Red chilly flakes - 3/4 tsp
Pizza sauce - 2 tsp
Coriander leaves - Little (fine chop)
Cheese - 2 1/2 tbsp (grated)
Egg - 1
Salt, Oil - As reqd

Method:

• In a bowl add in flour, salt and mix it.
• Add in italian seasoning, red chilly flakes pizza sauce.
• Add in coriander leaves, grated cheese.
• Add in egg and whisk well.
• Add milk little by little and make a thin batter.
• Grease the pan and keep in low flame.
• Pour a laddle of batter and swirl it.
• Cook in low flame for a min and flip and cook for a min.
• Serve hot.
• Yields 6 - 7 crepes.

Leftover Rice & Egg Pakoda

Ingredients:

Leftover Rice - 1 cup
Egg - 1
Besan flour - 1/4 cup + Little more
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Hing - a pinch
Onion - 1 (fine chop)
Curry Leaves - a sprig (fine chop)
Salt, Oil - As reqd

Method:

• In a bowl add rice and mash it.
• Add in egg and mash well.
• Add in besan flour and mix it.
• Now add spice powders, salt  and hing.
• Add in onion and curry leaves.
• Mix well.
• Heat oil in pan and fry these pakodas.
• Fry them in low flame.
• Serve hot.

Orange ChocoMarble Cupcakes

Ingredients:

Wheat flour - 3/4 cups
Brown sugar - 1/2 cup + 1 tbsp
Cocoa powder - 1/8 cup
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Ginger powder - 1/2 tsp
Salt - a pinch
Oil - 1/4 cup + 1/2 tbsp
Fresh Orange juice - 1/4 cup
Warm Milk - 1/4 cup
SyntheticVinegar - 1/2 tbsp
Curd - 1/4 cup
Orange Zest - 1 tbsp
Vanilla Esc - 1/2 tsp

Method:

• In a bowl add oil and sugar and mix well.
• To this add orange juice and warm milk and mix well.
• Add in vinegar, curd and whisk well and set aside.
• In other bowl add flour, baking powder, baking soda and salt.
• Add ginger powder and mix well.
• Add this to wet ingredients and fold well.
• Add orange zest and fold gently.
• Take 1/4 cup of batter and add cocoa powder to it.
• Mix well and fill this in a piping bag.
• Now take the use and throw bakewares and fill the orange batter.
• Fill equally in all cupcake cases.
• Now cut the edge of piping bag and make drops on top of orange batter.
• Using tooth pick make marble patterns.
• Bake this in a preheated oven (OTG) at 180°C for 18-20 mins.
• Yields 9 cupcakes.
• Each cupcake weighs 40 g each.

Note:

I doubled up and baked 16 cupcakes and in which two were chocoorange cupcakes.

Britannia Fruit Cake

                                       

Ingredients:

Wheat flour - 100 g

Powdered brown sugar - 75 g

Milk powder - 50 g

Baking powder - 1/2 tsp

Baking soda - 1/8 tsp

Milk - 150 ml

Unsalted butter - 50 g (melted)

Vanilla Esc - 1/2 tsp

Tutti Frutti - 50 g

Method:

• In a bowl add tutti frutti and add a tsp of flour to this.
• Toss and set aside.
• In a bowl add flour, milk powder, sugar, baking powder and baking soda.
• Add in butter, milk and esc. 
• Mix well.
• Add extra milk like a tbsp if batter is too thick.
• Add in tutti frutti and fold.
• I baked the cake in use and throw bakeware.
• I baked two loaves and one mini loaf.
• Bake this in a preheated oven (OTG) at 160℃  for 30-32 mins.
• If using a pan you can bake the same in 5 inch pan.
• The loaves weighed 190 g each and mini loaf weighed 86 g.

PerumPayir / Payathangaai Payir/ Red beans Pakoda

Ingredients:

Perum payir - 1 1/4 cup
Small onion - 20-25 (fine chop)
Dry Red Chilly - 5
Fennel seeds - 1 tsp
Curry Leaves - two sprigs
Ghee - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Soak the perum payir in water for 2 hours.
• Add red chilly too while soaking.
• Now to a blender add in salt, fennel seeds.
• Drain the water and add payir and chilly.
• Blend it coarsely.
• Now transfer this to a bowl.
• Add in fine chopped onions, fine chopped curry leaves.
• Add in ghee and mix well.
• Heat oil in pan and fry the pakodas.
• Serve hot.

Note:

• I just removed the seeds from yard long beans.
• Spread that in plate and kept in sunlight, till it dried.

Malabar Milk Cake / Paal Cake

Ingredients:

Wheat flour - 110 g
Ghee - 1 1/2 tbsp
Baking powder - 1/4 tsp
Baking soda - a pinch
Milk powder - 10 g
Powdered sugar - 3 tbsp
Warm Milk - 5 tbsp (app)
Elaichi powder - 1/8 tsp
Oil - As reqd

Sugar Syrup:

Sugar - 1/2 cup
Water - 1 cup
Green Elaichi - 2
Saffron strands - Little

Method:

• In a bowl add flour, sugar, baking powder and baking soda.
• Add in elaichi powder and mix well.
• Add in ghee, warm mjlk little by little and make a soft dough.
• Roll out the dough and cut it into small rectangles.
• In a pan add sugar and water.
• Add in elaichi, saffron strands and let it boil for 6-8 mins.
• Set this aside.
• Heat oil in pan and once hot reduce the flame to low.
• Fry the cut rectangles.
• Cook in low flame and transfer to plate.
• Add this to syrup and let is sit in syrup for 15-20 mins.
• Drain and serve.

Note:

I added just 1 1/2 tbsp of sugar and felt less sweet in cake, so add as per your taste. 

Leftover Rice Corn Cheese Balls

Ingredients:

Leftover Rice - 1 cup
Chilly flakes - 1 tsp
Red Chilly powder - 1/8 tsp
Turmeric powder - 1/8 tsp
Onion  - 1 (fine chop)
Corn Kernels - 3 tbsp (boiled)
Green Capsicum - 1 tbsp (fine chop)
Coriander Leaves - Little (fine chop)
Corn flakes - 1 cup (crushed)
Cheese cubes - 1
Salt, Oil - As reqd

Method:

• Crush the corn flakes and set aside.
• In a bowl add leftover rice and mash it well.
• To this add chilly flakes, chilly powder and turmeric powder.
• Add in salt and mix well.
• Now add onion, corn kernels, capsicum and coriander leaves.
• Mix well.
• Make balls and set aside.
• Cut the cheese cubes to small pieces.
• Now flatten each ball and place a cheese cube piece and seal it.
• Roll in corn crumbs and set aside.
• Repeat the same for remaining balls.
• Now wet your hands, and roll the ball.
• Roll this again in crumbs.
• Wet hands helps to seal the second coat.
• Repeat the same with other balls.
• Refrigerate for 20 mins.
• Bring it to room temperature.
• Heat oil in pan and deep fry them.
• Serve hot with sauce.

Veg Pulav / Pulao

 

Ingredients:

Onion - 2

Tomato - 1/2 

Carrot - 1

Beans - 3

Cloves - 2

Cinnamon Stick - small piece

Green Elaichi - 1

Bay Leaf - 1

Coconut Milk - 3 cups

Basmati Rice - 3 1/4 cups

Salt, Ghee - As reqd

To Grind:

Green Chilly - 4

Ginger garlic paste - 1 tbsp

Fennel seeds - 1 tsp

Cumin seeds - 1/2 tsp

Mint leaves - handful

Coriander Leaves - handful

Water - As reqd

Method:

• Grind items under "to grind" to fine paste.
• Heat ghee in pan and add in washed rice.
• Saute for a min and transfer to electric cooker.
• Heat ghee and oil in pan.
• Add in garam spices.
• Add in onion and saute in low flame.
• Once color changes add in tomato.
• Cook till it turns mushy.
• Add in vegetables (julenne cuts) and saute.
• Add in blended paste and required salt.
• Cook for 2 mins and add to electric cooker.
• Add in coconut milk and cook for desired time.
• Serve hot.
• I served it with Methi Malai Paneer.

Note:

You can add any veggies of your choice.

Methi Malai Paneer #2

 

Ingredients:

Methi Leaves - a cup

Paneer - 150 g

Onion - 1 (fine chop)

Tomato - 2 (Puree)

Cumin powder - 1/2 tsp

Kashmiri Chilly powder - 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam Masala - 1/2 tsp

Ginger garlic paste - 1 tsp

Green Elaichi - 1

Cloves - 2

Cinnamon stick - small piece

Bay Leaf - 1

Milk - 3/4 cup

Fresh cream - 1/4 cup

Dry Kasoori Methi - 1/4 tsp

Salt, Oil, Water - As reqd

Method:

• I used the big methi leaves variety.
• Just cut the leaves part and wash it.
• Add it to a bowl and add water to this.
• Add salt and let it sit for 15 mins.
• Then squeeze the leaves and fine chop
• Heat a pan and add the leaves.
• Saute this in low flame for 2 mins and transfer to plate.
• Heat oil in pan add garam spices.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute for a while.
• Add in tomato puree and cook in low flame.
• Other than garam masala add the other spice powders.
• Add in sugar and required salt and mix well.
• Cook till it becomes dry.
• Now add methi leaves and mix it.
• Now turn off range and add in milk and fresh cream.
• Mix it well.
• Cook in low flame for a min.
• Add in paneer cubes and mix gently.
• Add in garam masala and crushed methi leaves.
• Cook for 2 mins.
• Don't overcook as it may curdle.
• Goes good with pulav/roti.

Perungaaya thool / Hing / Asafoetida

                                      

Pic 2

Pic1

Ingredients:

Katti Perungaayam - 50 g

Method:

• Cut the perungaayam to small pieces as in pic 1.
• It will be like gum.
• Heat a pan and keep in low flame.
• Add in the cut pieces and saute.
• Saute till it looses gum texture and turns crisp (as in pic 2)
• Ensure you do this in low flame.
• It will take app 12-13 mins.
• Let this cool and blend to fine powder.
• Store in airtight container and use when needed.
• Yields 40 g.