Murungaikai Poriyal / Drumstick Fry / Moringa Fry - Moringa Recipe

Ingredients ground to a smooth paste
Coconut-1 & 1/2 tbsp
Turmeric powder-1/4tsp
Salt to taste
Onion-1tbsp
Jeera/Cumin-1tsp
Garlic-2
Green chillies-2
Other ingredients
Drumstick / Moringa-2
(cut into finger size)
Tempering
Oil-2tsp
Mustard,Urad dal-each 1/2tsp
Curry leaves-little
Red chillies-2
Method
Heat oil in a pan temper it with above ingredients.
Add the drumsticks & the ground masala,fry for 2 minutes.
Add little water & cook it till done & dry.
Garnish it with curry leaves & serve as side dish for rice.

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Chocolate Flan Cake

Ingredients for the chocolate cake

Butter at room temperature-10 tbsp
Sugar-1 cup
Egg at room temperature-1
All purpose flour/Maida-1 & 3/4 cup
Baking powder-3/4 tsp
Baking soda-3/4 tsp
Cocoa powder-1/3 cup
Buttermilk-1 & 1/4 cup
Ingredients for the flan
Evaporated milk(12oz can)-1
Condensed milk-(14oz can)-1
Cream cheese at room temperature-4 oz
Eggs-3
Vanilla essence-1tbsp
For garnish
Cajeta(Mexican caramel sauce)-1/4 cup
Chopped pecan or walnuts-1/4 cup

Method
Put an oven rack in the middle of the oven & preheat to 350 deg.F.Coat a bundt pan with little butter,then coat the bottom with 1/4 cup cajeta & place in a large roasting pan with water.(The roasting pan will serve as a water bath during baking)
For the cake
Cream butter & sugar till light & fluffy,then beat in the eggs.Sift together the flour,baking powder,baking soda& cocoa powder.Beat 1/3 of the flour mixture & 1/2 of the buttermilk into the egg mixture.Repeat,ending with the flour mixture,blend until well incorporated.
For the flan
In a blender combine all ingredients under flan.Blend on high for 30 seconds.

Assembling

Scoop the cake mixture into the prepared bundt pan & spreading evenly.Slowly pour the flan mixture over the cake batter.Cover it with a foil & add about 1 inch of hot water to the roasting pan.

Carefully slide the pan into the oven & bake for 1 hour or until the surface of the cake is firm to touch.Cool the cake completely & then invert it.Garnish it with chopped nuts,cajeta & serve.

Bread & Egg Kothu Masala

Ground to a smooth paste
Coconut-3tsp
Poppy seeds-1tsp
Almonds-5
Tempering
Oil-3tsp
Mustard-1tsp,Fennel seeds-1 & 1/2tsp,Curry leaves-little
Other ingredients
Whole wheat bread-6 slices
(slightly toasted in tawa & cut into small cubes)
Scrambled eggs-3nos
Salt to taste
Garam masala-1/2tsp
Chilly powder-1/4tsp
Turmeric powder-1/8tsp
Chopped onion-1/4
Chopped tomato-1
Chopped capsicum-1/4
Ginger & Garlic paste-1tsp
Chopped mint & coriander leaves-3tsp
Slit green chillies-4
Method
Heat oil in a pan temper it.Fry onions till light brown,add the tomato,green chillies,capsicum,ginger & garlic paste fry till raw smell goes off.Add all the dry masalas & the ground paste,fry for 2 minutes.Pour enough water for the gravy.Cook it in medium flame till its cooked & gravy is semi thick.Now add the scrambled eggs & bread,toss it well till the bread absorbs the gravy.Switch off the gas & garnish with mint & coriander leaves.Serve hot with ketchup.

Carrot Rasam

Ingredients to be pressure cooked
Chopped carrot-1

Tomato-1
Tamarind-a small piece
Masoor dhal or Thoor dhal-1tbsp
(I used masoor dhal)
Salt to taste
Turmeric powder-1/8tsp
(Cool & blend it to a smooth liquid)
Ingredients to be coarsely crushed
Jeera &Pepper-each 1tsp
Green chillies-1
Curry leaves-5
Garlic-3
Tempering
Oil-1tsp
Mustard-1/2tsp
Hing-1/4tsp
Garnish
Coriander & curry leaves-little
Method
Heat oil in a pan & temper it.Pour the ground ingredients,blended carrot liquid & enough water.Just give a boil & garnish it.Serve it with plain rice or drink it like soup.

Strawberry Lemonade

Ingredients
Fresh strawberry-6
Lemon-1

(squeeze out the juice)

Salt-a pinch
Sugar-1tsp or more
Jaljeera-1/2tsp
Ginger -a small piece
Method
In a blender blend all above ingredients together with water.Filter it & serve it cold.

Corn Raita

Ingredients ground to a smooth paste

Coriander leaves-3tsp

Green chillies-1
Ginger-a very small piece
Boiled corn-1tsp
Salt to taste
Other ingredients
Beaten curd-1&1/2 cup
Boiled corn-1/2 cup
Jeera powder-1/8tsp
Chat masala-1/8tsp
Method
Mix all above ingredients together & serve it cold.

Apple Sauce Lassi

Ingredients

Apple sauce-1

(Mott's natural apple sauce,no sugar added- 3.9 oz)
Fresh curd-1 cup
Cardamom powder-a pinch
Sugar-1 tsp or as per your taste
Saffron -for garnish
Method
Blend all above ingredients together.Garnish it with saffron & serve it cold.

Sweet Potato Boorelu

Stuffing ingredients

Boiled & mashed sweet potato-3

Sugar-2tbsp(add accordingly to the sweetness of the potato)
Chopped almonds fried in 1tsp of ghee-3tsp
Cardamom powder-1/2tsp
Ingredients for the outer covering
Rice-1 cup
Urad dhal-1/2 cup
Salt little
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dhal together for 2 hrs.Grind it to a smooth thick batter(Like Idly batter).Mix salt & keep it aside.Mix all the stuffing ingredients together,shape it into small balls.Heat oil in a pan,take each ball dip it in the rice/urad dhal batter(ball should be fully coated with the batter).Put it in hot oil & deep fry it till cooked crisp & golden brown on all sides.Serve it hot.

Chicken Kheema Paratha / Kheema Paratha - Stuffed Kheema Paratha Recipe - Paratha Recipes

Chicken Kheema Paratha

Ingredients for stuffing

Chicken kheema-1 cup
Salt & pepper -to taste
Garam masala-1/4tsp
Crushed onion-1/4
Crushed ginger & garlic-1tsp
Crushed green chillies-1
Chopped mint & coriander leaves together-2tsp
Turmeric powder-1/8tsp
Oil-1tsp
Jeera powder-1/2tsp
Amchur powder / Dry mango powder -2pinch

Covering ingredients

Whole wheat flour-1 cup
Salt to taste
(Mix flour,1tsp of oil & salt, pour little water & knead it to a soft semi tight dough)
Oil-to cook paratha

Method

Heat oil in pan add onion, green chilies & fry till light brown.

Add mint, coriander leaves, crushed ginger & garlic & fry for 2 more minutes.

Add the chicken kheema & all dry ingredients, fry till its cooked & dry. keep the filling aside.

Take a small ball of dough & roll it like a small poori. take some filling place it in the center.

Cover the dough to seal it well , roll it out into a semi thick paratha.

Cook it on a hot tawa till light brown on all sides with little oil smeared and cooked well.

Serve it hot with any raita.

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Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe

Sabudana Vada

Ingredients

Boiled & mashed potatoes-3 small or 2 big

Sago/Sabudana(big variety)-1 cup
(Soak in water for 2 hour, remove excess water/drain & keep it for 1 hour in a bowl,it should be dry & soaked well.Sprinkle water in intervals for the sago to get blotted.When pressed between your fingers the sago should mash easily.Then this is the right consistency)

Powdered peanut-1/2 cup

Cumin seeds-1tsp
Grated ginger - 1/2 tsp

Salt to taste

Chilly powder-3/4tsp

Chopped coriander leaves-a hand full

Oil-to deep fry

Sago Vada

Method

Mix all above ingredients together in a bowl.
Make small tight balls & flatten it.
Heat oil & deep fry them in medium high heat till light golden brown on both sides & crisp.
Once you slide the vada into the hot oil do not flip immediately,wait for a minute and then turn it over otherwise the vadas will break
Serve it with any kind of dip.
Note:
a) Use only the white big variety,the tiny kind will not work out for this recipe.
b) Make sure the sago is well soaked & there is no hardness in the sago.Even after frying you can feel hardness in each bite.This step is very important
c) Sago quality differ so soaking time may vary.
d) Green chilly can be added instead of chilly powder.
e) While frying the oil should be medium high.
f) Make sure the mixture has no moisture otherwise you can't form tight balls.If it has moisture add a teaspoon of any flour to remove excess moisture.

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