Friday, November 11, 2016

Tutti Frutti cake

All purpose flour - 2 cups
Egg - 5 nos
Butter - 1 and half stick
Sugar - 1 cup or 3/4th cup
Pineapple juice - 1/2 cup (You can also use orange use)
Vanilla essence - 1 and 1/2 tsp
Salt - 1/4 tsp
Baking powder -1/2 tsp

Tutti Frutti - 1/2 cup

Take a large mixing bowl, add the butter and sugar. Using a hand mixer beat the butter and sugar until light and fluffy. Add the eggs and beat well again until fluffy.

Gradually add the flour, baking powder, salt and mix well.  Now add the pineapple juice, vanilla essence and beat well to combine. Finally add the tutti frutti and fold it in.

Grease a baking pan with oil/buter and flour and keep aside. Preheat the oven. Pour the batter into the greased pan bake for 25 to 30 minutes or until its done. ie test it with a fork to see if its done, if the tester comes out clean then the cake is done.

Allow it to cool, slice it and serve. This is a excellent snack for tea.

Saturday, October 29, 2016

Thursday, September 15, 2016

Pepper Rice

Source: Betty Crocker's  Book

Bell pepper - 3
Rice - 1/2 cup
Onion -  Chopped onion 1/2 cup
Tomato - 1/2 cup chopped
Raisin - 1/4 cup
Nuts - 2tbs
Curry Powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil or Butter or Margarine - 2 tbs
Water as required

Cut the stem from each pepper, remove seeds and membranes and wash it.  Arrange peppers in microwavable tray. Mix all other ingredients. Fill each pepper with 2/3 cup mixture. Add 2 tbs water into each pepper. Cover the pepper loosely and microwave on high approximately  for 6 minutes. Then give a stir and cook for 4 to 5 minutes, until pepper are crisp and tender.

Wednesday, September 14, 2016

           Onam 2016

Friday, April 8, 2016

Poori Payasam


To make poori
Wheat flour - 1/2 cup ( I used measuring cup)
Salt a pinch
Water as required to make soft dough
Oil for frying poori

To make Payasam
Poori -  3 or 4
Milk - 2 cups (I used measuring cup)
Sugar - as required
Ghee -1tbs
Cardamom - 3 nos
Saffron - a pinch (optional)
Nuts  - few

Mix wheat flour, salt and water and knead nicely to make soft dough. Cover the dough for 15 to 20 minutes. Divide the dough into small portions, flatten it with  rolling pin and keep aside. Heat oil in a pan on medium flame, when its hot enough start making poori. Allow it cool and cut them into small pieces and keep aside.

Take a heavy bottomed vessel add milk, cardamom and sugar and boil on medium  heat  until the milk reduces to half the quantity. If you want you can add saffron at this stage.  Meanwhile, fry the nuts in ghee and keep it ready.   Now, add the cut poori into the milk and mix well. Finally add the fried nuts  and remove from heat.

Allow it to cool and serve. If you want you can refrigerate and serve chilled, it tastes better.


Tuesday, November 10, 2015

Happy Diwali


Friday, October 9, 2015

Channa Biriyani


Rice - 2 cups
Channa - 1.5 cups
Onions - 4 medium, sliced 
Tomato - 5 medium, grind to a paste 
Ginger garlic paste - 1 tbsp 
Green chilli - 2 chopped 
Garam masala  - 1 tsp 
Coriander powder - 1 tsp 
Cumin powder - 1/2 tsp 
Mint leaves - one handful 
Coconut milk - 1/2 cup  (optional)
Lemon juice - 1 tsp 
Yogurt - 1 tbsp 
Cilantro - few chopped
Ghee - 3 tbs
Bay leaf - 2
Cinnamon stick - 2
Star Anise - 1
Clove - 3
Salt - to taste
Water - 3.5 cups


Soak the channa over night and pressure cook the channa, with a little water, for 3-4 whistles and keep aside.   Wash and soak the basmati rice for 20 minutes. 
In a pressure cooker, add ghee when it  heats up, add the sliced onions and green chillies and saute until the onions become translucent. Add the ginger garlic paste and saute until the raw smell goes away. Add the ground tomato paste and cook and cook for 3-4 minutes.   Now add coriander powder, cumin powder and garam masala  and mix well and cook for a couple of minutes. Add the mint leaves and the cooked channa.  Add coconut milk and drain the rice and add it. Add water,lemon juice, salt, yogurt and mix well.  Add the chopped coriander leaves and close the lid. 

Pressure cook for 3 whistles, simmer after the first whistle. Once done, open the cooker and fluff up with a fork.

Serve with raita.......... Enjoy!!