Kairichi dal

Ingredients:

Chana dal - 1/2 Cup

Grated raw Mango - 1/4 Cup

Green chili paste - 1 Tsp

Curry leaves - 5

Chopped Cilantro - 2 Tbsp

Red chili powder - 1/4 Tsp or to taste

Turmeric powder - 1/4 Tsp

Salt - to taste

Sugar - 2 Tsp

Cumin seeds - 1 Tsp

Mustard seeds - 1 Tsp

Asafoetida - a pinch

Oil - 2 Tbsp

Method:

1) Soak chana dal for 3 hrs in lukewarm water and grind it coarsely.

2) In a bowl mix ground dal, grated raw mango, salt and sugar.

3) Heat oil in a pan and crackle mustard seeds, add cumin seeds, asafoetida, green chili paste, and curry leaves. Immediately switch off stove.

4) Then add turmeric powder and red chili powder in oil and put this tampering on dal mixture.

5) Mix well, garnish with fresh cilantro and serve. You can also use fresh coconut to garnish.

Lemon Poppy Seed Muffins

Preparation Time - 7 Min                                   Cooking Time - 18 Min                         Yield - 6 Muffins

Ingredients:

All purpose flour - 1 Cup

Granulated sugar - 1/2 Cup

Poppy seeds - 2 Tsp

Salt - a pinch 

Baking soda - 1/4 Tsp

Baking powder - 1/4 Tsp

Butter - 1/4 Cup softened at room temp.

Vanilla extract - 1 Tsp

Yogurt - 1/2 cup 

Lemon zest - 1 Tsp

Method:

1) Preheat oven  to 375° F or 190° C.

2) In a bowl take butter and beat it well. Add sugar and beat well till soft and fluffy.

3) Add yogurt, vanilla extract and whisk it well. Add lemon zest and mix well.

4) In another bowl mix all purpose flour, salt, baking powder and baking soda.

5) Add poppy seeds to flour mixture and mix well and add butter mixture. Mix the ingredients lightly to a smooth batter.

6) Put paper liners to muffin pan and fill the batter.

    

7) Bake in preheated oven for 17-20 mins or toothpick inserted in the center comes out clean.

8) Let it cool for 15 min and then serve. You can decorate muffins before serving with lemon frosting.

Lemon Poppy Seed Muffins

Red Bell Pepper Chutney

Ingredients:

Red bell pepper - 1

Onion - 1

Garlic - 2 Cloves

Urad dal - 1 Tbsp

Chana dal - 1 Tbsp

Cumin seeds - 1 Tsp

Dry red chili - 2

Asafoetida - a pinch

Lemon juice - 1/2 Tsp

Salt -  to taste

Oil - 1 Tbsp

Method:

1) Chop red bell pepper and onion and keep aside.

2) Heat oil in pan, add cumin seeds, asafoetida, urad dal,chana dal and dry red chili and saute it.

3) Add garlic onion and saute well. Add red bell pepper and let it cook for 3-4 min or till softens.

4) Add salt and lemon juice and mix well. Switch off stove and let it cool for 5-10 min.

5) Grind it to smooth consistency and serve.

Red Bell Pepper Chutney

Date-Walnut Cake

Ingredients:

Dates - 1 Cup, chopped

Chopped walnut - 1/4 Cup

Packed brown Sugar - 1/2 Cup

Butter - 1/4 Cup (1/2 Stick)

Water - 1/2 Cup

All purpose flour - 1 Cup

Baking soda - 1 Tsp

Baking powder - 1/2 Tsp

Salt - a pinch

Method:

1) Finley chop dates, remove seeds and soak in 1/2 cup of hot water with 1/2 tsp of baking soda for 1 hr.

2) Preheat oven to  350° F or 180° C.

3) In a bowl mix all purpose flour, brown sugar, baking soda, baking powder, and salt. Make sure there are no lumps.

4) Chop the butter in small pieces, add in flour mixture and mix well.

5) Add chopped walnuts in flour mixture and mix well.

6) Put the soaked dates and water in food process and grind for few seconds.

 


7) Add this date mixture in flour mixture and mix well.

8) Put the batter in greased loaf pan and bake in preheated oven for 40 min.




9) Let it cool for 15 min, loosen the edges with knife and then flip it to remove from pan.

10) Cut in slices and serve.

Date-Walnut Cake

Panage

Preparation Time - 20 Min                          Cooking Time - 30 Min                     Serves - 4  
               

Ingredients:

Wheat flour - 2 1/2 Cup

Rava(Semolina) - 1/2 Cup

Baking soda - 1/4 Tsp

Cumin seeds - 1 1/2 Tsp

Carom seeds - 1 Tsp

Salt - 1 1/2 Tsp

Oil - 1/4 Cup

Method:

1) In a bowl mix wheat flour, rava, baking soda, cumin seeds, carom seeds and salt.

2) Add 1/2 Tbsp of oil in flour mixture and mix well.

3) Add water as required and knead the dough of stiff consistency.

4) Let the dough rest for 15 min. Divide the dough in 9-10 equal parts.

5) Take a part of dough and press it using your palms to make a small circle.

6) Apply few drops of oil and fold it to make a semi circle. 

7) Apply few drops of oil on semi circle and fold it quarter circle. Repeat this process for all balls of dough.

 


8) Heat a wok and add one tbsp of oil and put quarter circular panage we made.

9) Put the lid and let it cook on medium low flame  for 5-6 min flip it and cook other side for another 5 min or till both sides are golden brown in color.

10) Serve hot with ambat god varan.

Panage

Oatmeal Cookies

Preparation Time - 7 Min                                     Cooking Time - 12 Min                 Yield - 24 Cookies

Ingredients:

All purpose flour - 1 Cup

Oats - 1 1/2 Cup

Packed brown sugar - 1/2 Cup

Granulated sugar - 1/2 Cup

Baking soda - 1/2 Tsp

Ground cinnamon - 3/4 Tsp

Salt - a pinch

Butter - 1/2 Cup

Vanilla extract - 1/2 Tsp

Milk - 3 Tbsp

Method:

1) Preheat oven to 375° F or 190° C

2) In a bowl take butter and beat well. Add granulated sugar and brown sugar and beat well.

    Make sure there are no lumps of brown sugar.

3) Add milk and vanilla extract and mix well.

4) In another bowl mix all purpose flour, salt, cinnamon, baking soda and mix well. 

5) Add this flour mixture to butter mixture and mix well. Add oats and mix well.

6) Keep this mixture aside for 15-20 min. 

7) Grease a cookie sheet and put the batter on it using a cookie scoop or make walnut sized balls using hands and then press it softly to flatten. Keep them 2 inches apart. \

8) Bake in preheated oven for 12-14 min and cool on wired rack for 30 min. and then serve.

Oatmeal Cookies

Coconut Milk Rice

Preparation Time - 2 Min                         Cooking Time - 20 Min                  Serves - 2

Ingredients:

Rice - 1 Cup

Coconut milk - 1 Cup

Water - 1 Cup

Curry leaves - 6

Cashew nuts - 8

Cardamom - 2 

Clove - 4

Cinnamon - 1 inch stick

Bay leaf - 2

Cumin seeds - 2 Tsp

Black pepper - 1 Tsp

Green chili - 3

White Onion -  1 Big

Butter - 1 Tbsp

Salt - to taste

Method:

1) Vertically chop onion and keep aside.

2) Heat butter in pan (or in pressure cooker) and add cashew nuts and fry till light brown in color.

3) Add cumin seeds and fry well.

4) Add curry leaves, green chili and saute well.

5) Add onion and saute well for 3-4 min.

6) Add black pepper, cinnamon, cardamon, cloves, and bay leaf and mix well.

7) Add rice and saute for 1 min.

8) Add coconut milk, water and salt and mix well.

9) Transfer this mixture in rice cooker and let it cook for 15 min. 

    If you are using pressure cooker then jut put the lid with whistle and cook for 15 min.

10) Serve hot with your favorite curry.

Coconut Milk Rice

Barbie Cake

Ingredients:

Chocolate cake - 2 of 7 Inch circle

Chocolate cake - 1 made in bowl shape

Chocolate cake - 1 made in 1 cup bowl

Pink frosting - 16 Oz

White frosting - 32 Oz

Edible decorating sprinkles - 1 Tbsp

Method:

1) Wash barbie with soap water,wrap it with sellotape and keep aside.

2) Take the cake base and put some frosting on it. Put the 7 inch circle cake on it.

3) Take a small 1 inch circle cutter and cut in the middle circle to fit in barbie's legs. 

4) Put the frosting around it. Repeat this process for another 7 inch circle cake.

5) Cut the small circle in the middle of bowl shape cake and put it on 7 inch circle cake so that edges of cut circle should match.

6) Put the frosting on top side around cut circle.

 

7) Cut the small circle in the middle of 1 cup bowl cake and put it on second layer.

8) Now put the barbie through cut circle and make her stand .

9) Put the pink frosting around the barbie dress with spatula. If required you can cut the sides of cake to shape it like a dress.

      

10) Take your favorite tip and make you favorite design on barbie dress. I used star tip.

11) For barbie's upper body I used a writing tip to just put straight lines and sprinkle the color sugar(sprinkles) on it.

Barbie Cake