Thursday, September 17, 2009

Pineapple carrot cake



Ingredients :
  • All purpose flour - 2 cups
  • Baking soda- 2 tsp
  • Salt - 1/2 tsp
  • Cinnamon ground - 2 tsp
  • Brown sugar - 13/4
  • Vegetable oil - 1 cup
  • Eggs - 3
  • Vanilla extract - 1tsp
  • Crushed pineapple - 1 can ( 8 oz )
  • Carrot shredded - 2 cups
  • walnuts chopped - 1 cup
  • Wax paper - as per size .


Method - Preheat oven to 350 degrees . Grease and dust flour otherwise put wax paper in baking pan .

Mix flour , baking soda , salt , cinnamon powder and sugar . Add oil , eggs and vanilla extract mix well and beat till fluffy . Stir in carrot and pineapple crush and walnuts and mix well .

Pour into the greased baking pan . Bake at 350 for about 45 minutes . Insert a tooth pick or skewer at the center to make sure its well done , if it comes out clean .

You can enjoy this warm and cold both .

Wednesday, September 16, 2009

Stuffed Chaval Ka Paratha


Preparation Time : 30 minutes
Cooking Time : 20 minutes



Ingredients :


  • rice atta (rice powder) - 2 cup
  • chana dal ( gram pulse) - 1/2 cup
  • haldi powder (turmeric powder) - 1/2 tea spoon
  • jeera (cummin seed) - 1/2 tea spoon
  • hing( asafoetida) - 1/4 tea spoon
  • coriander leaves - 2 table spoon ( finely chopped)
  • green chilly - 2 ( finely chopped)
  • cooking oil as required
  • salt to taste

Preparation :


Put chana dal and a cup of water in a pressure cooker and pressure cook till two whistle. Now boil 1/2 cup of water in a kadai . Switch off the gas and put rice atta in the kadai, mix it in the water and keep aside . Let it cool then knead it in a medium soft dough add some warm water if required . Divide dough in equal parts and make pedas and keep aside . Heat 1 table spoon cooking oil in a kadai . Put hing and jeera after it is golden brown add chana dal , chopped green chilly , haldi and salt cook till it is dry . Mix chopped corrinde leaves .
Heat tava , take a peda and stuff the chana dal mixture in it and roll it like a paratha and put it carefully on the tava cook it on low heat . Turn it after two minutes , put some oil and turn it again cook till it is golden brown or crisp , serve hot .

Tuesday, September 15, 2009

Plain Chaval Ki Roti

Preparation Time : 10 minutes
Cooking time : 20 minutes


Ingredients :


  • rice atta (rice powder) - 2 cups

Method :


Boil 1/2 cup of water in a kadai . Switch off the gas and put rice atta in the kadai, mix it in the water and keep aside . Let it cool then knead it in a medium soft dough add some warm water if required . Divide dough in equal parts and make pedas . Spread a little atta on the chakala and make the roti . Now heat tava and put roti on the tava carefully, cook on low flame for two minutes then turn after few minutes it can be put on flame and chaval roti can be served hot .

Note : Can put butter or oil on the roti according to your choice and taste.

Makka Ki Roti

Preparation Time : 20 minutes
Cooking Time : 30 minutes


Ingredients :


  • makai ka atta( corn meal) - 500 gms.
  • onion - 2 big size( grated )
  • ginger - 2 inches ( grated )
  • coriander leaves - 1/2 2 table spoon(finely chopped )
  • green chilly - 2 (finely chopped )
  • radish - 1 big size (grated )
  • butter or cooking oil - as required
  • salt to taste

Preparation :


Boil a glass of water in a kadai and take out half of it and keep aside. Take out half cup of atta and put the rest in the kadai . Mix it in the water and keep aside, let it cool . Mix grated onion, radish, genger, chopped green chilly, criander leaves and salt . Make it in a medium soft dough put the boild water if required . Now take the dough and put it on your palm and make round pedas .
Take little makai ka atta and place it on the chakala and make roti caefully .
Heat tava, put oil on it and place makka roti on it crefully. Cook on low heat for one minute then turn it carefully. Now put some oil and let it cook till it is golden brown turning it. Put some butter(optional) on it and serve hot with sarson ka sag .

Tuesday, September 8, 2009

Baked Vegetable

Preparation Time: 15 minutes
Cooking Time : 20 minutes


Ingredients :


  • beans - 50 gms.
  • cabbage - 50gms.
  • tomato - 50 gms.
  • capsicum - 50 gms.
  • cauliflower - 50 gms.
  • mashroom - 50 gms.
  • onion - 50 gms.
  • cheese (grated) - 4 cubes
  • tomato ketchup - 2 table spoon
  • salt to taste -

For White Sauce :
  • milk - 2 cups
  • maida (whole wheat flour) - 4 table spoon

Method :


Heat a pan, put maida and stir fry for 5 minutes, add salt and keep aside in a bow . Cut all the vegetables one by one in small pieces and keep separately. Blend maida in the milk. Take a baking dish and spread the cut vegetables one by one in layers . First pour white sauce on it and then tomato sauce. Bake in the oven for 15- 20 minutes on 250 degree , serve hot.

Friday, September 4, 2009

Tomato Chatni (sweet)


Preparation Time: 10 minutes
Cooking Time: 20 minutes


Ingredients:


tomato - 250 gms.
khajur(dates) - 100 gms.
jaggery(gur) - 100 gms.
raisins - 10 to 15
panch foran - 1/4 tea spoon( jeera, ajwain, sauf, methi, sarson)
bay leaves - 2
oil - 1/2 tea spoon
ginger(chopped) - 1 tea spoon
green chilly -2 (chopped)
turmeric powder -1 /4 tea spoon


Method:


Wash and cut tomatoes, keep aside. Take out the seeds from khajur and cut into small pieces. Heat oil in a kadai, put panch foran, bay leaves, chopped green chilly and let the foran crackle. Add cut tomatoes khajur, jaggery, turmeric powder, chopped ginger and salt. Cook till the jaggery disolves and khajur well cooked. Mash the tomatoes and add raisin. Can be served hot or cold according to taste.

Tuesday, September 1, 2009

Mango Sweet Chatani (Khatmithi)

Preparation Time : 20 minutes
Cooking Time : 20 minutes

Ingredients :

  • raw mango - 1 kg
  • gur - 1 kg
  • fennel seed powder - 1/4 teaspoon
  • roasted coriander seed powder - 1 tea spoon
  • asafoetida(hing) - pinch
  • red chilly powder - 1 tea spoon
  • turmeric powder - 1/2 tea spoon
  • salt - to taste
  • oil - 2 tea spoon
  • bay eaves - 2


Preparation:


Peel wash and cut mango in 2 inches pieces . Heat oil in a kadai or pan put bay leaves and asafoetida when it turns brown put all the mango pieces, salt, turmeric powder and gur. Stir till the mango is cooked . Mix coriander powder and fennel seed powder. Ready to serve, can have with rice, chapati or puri.

Tomato Pickle

Preparation Time : 3-5 days


Ingredients :


  • Tomatoes - 1kg
  • Mustard seed - 100 gms( powder)
  • red chilly powder : 1 tea spoon
  • fennel seed powder - 1/2 tea spoon
  • asafoetida - 1 pinch
  • turmeric powder - 2 tea spoon
  • salt to taste
  • oil- preferably mustard oil

Method:


Wash tomatoes and cut into small pieces, put it in a big bowl. Mix salt and turmeric powder and cover it with a cloth and keep it in the sun for for two days. Mix mustard seed powder, red chilly powder, fennel seed powder, mustard oil and asafoetida. Keep it again in the sun for at least four five days. Pickle is ready and can be kept for whole year.

Related Posts Plugin for WordPress, Blogger...
Twitter Delicious Facebook Digg Stumbleupon Favorites More