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Saturday, February 25, 2012

Zesty Lemon Cake With Raisins

Happy 3rd Birthday SailajaKitchen .Stepping into my 4th year.....



Ingredients for the cake
Flour - 1 & 1/2 cups
Sugar - 1 cup
Butter - 1/2 cup
Eggs - 2
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Lemon zest grated - 1 & 1/2 tbsp
Salt - 1/2 tsp
Lemon juice - 4 tbsp
Buttermilk - 12 tbsp
Vanilla extract - 1/2 tsp
Raisins - 1/4 cup
Ingredients for the glaze:
Powdered sugar - 1 cup
Lemon juice - 2 tbsp
(mix it to a smooth mixture)
Method
Sieve flour,salt ,baking powder,baking soda.Mix buttermilk,lime juice & essence.Cream together butter & sugar till light & fluffy.Add the eggs & zest of lemon & beat it well.Slowly add the flour & lemon buttermilk mix to the sugar butter mixture alternatively beginning and ending with flour. Add raisins and gently mix.Bake it at 350 deg. for 40 minutes or till done.cool the cake completely & then pour the glaze over the cake.
Courtesy:chitchatcrossroads with a slight change.

Tuesday, February 21, 2012

Vermicelli(Semiya) Murukku

Ingredients
Vermicelli (Semiya) -1/2 cup
Rice Flour-1 cup
Pottukadalai powder/roasted gram-1/2 cup
Ajwain seeds-1/2 tsp
Red chilly powder -1/2 tsp
Hot oil-1tbsp
Salt to taste
Oil for deep frying
Method
Soak semiya in one cup water for 2 hour.Mash it well ,add all above ingredients.Knead it to a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press it directly into the hot oil & fry it till crisp & golden brown in medium flame.Cool & store it in a container.
Courtesy:Hari Chandana

Saturday, February 11, 2012

Soft Idly

Ingredients
Long grain rice-2 cups
Sona masoori rice-2 cups
Cooked rice-3/4 cup
Uraddhal-1 cup
Methi seeds/fenugreek seeds-1/2tsp
Salt to taste
Method
Soak dhal separately & methi ,rice & cooked rice separately for 4 hrs.Then grind both separately to a smooth batter.Add salt mix both batters together & leave it to ferment overnight.Next day mix it well ,grease idly plates.Pour some batter & steam it till done.Serve it with any side dish you prefer.

Sunday, February 5, 2012

Beetroot Soup

Ingredients boiled for 5 minutes & blend to a smooth liquid
Chopped beetroot-1/2
Chopped carrot-1/2
Chopped onion-3tsp
Chopped celery-3tsp
Garlic-2
Dried basil-a pinch
Vegetable stock or water-2 cups
Seasoning
Salt & pepper to taste
Roasted & powdered jeera-a pinch
Other ingredients
Milk-1/4 cup
Method
Pour the blended liquid,milk,seasoning & water( if required to dilute the soup) in a pan & bring to a nice boil.Switch off the gas,before serving sprinkle some shredded cheese(optional) on top & serve hot.






Monday, January 30, 2012

Moroccan-Style Carrot & Apple Salad


Ingredients slightly dry roasted & coarsely ground
Coriander seeds-1/4tsp
Jeera-1/8tsp
Walnuts-6
Other ingredients
Grated medium carrot-1
Chopped small apple-1
Chopped coriander leaves-little
Honey/agave-1tsp
Raisins-15
Salt & red chilly powder-to taste
Olive oil-1 tsp
Lime juice-1tsp
Grated garlic-1
(optional,I didn't use)
Method
Toss everything together & serve garnished with some chopped walnuts & coriander leaves .

Wednesday, January 25, 2012

Tricolour Oothapams

Ingredients
Idly batter -required amount
Carrot puree
Coriander puree
Oil-required amount
Method
Divide the idly batter into two parts.Mix carrot puree to one part & coriander puree to another.Pour very little water & dilute it to dosa batter consistency.Heat a tawa pour a ladle,spread the batter to a semi thick circle.Pour oil around it,cover & cook it.Cook it only one side till done.Your tricolour oothapams are ready.
Note:You can also add red chilly powder to carrot & green chillies to coriander while grinding.


Saturday, January 21, 2012

Tofu Bajji with less Oil

Marination ingredients
Firm tofu cubes-1 cup
Salt to taste
Crushed kastoori methi-1tsp
Red chilly powder-1/2tsp
Yellow food colour-a pinch
Garam masala-1/2tsp
Jeera powder-1/4tsp
Ginger & Garlic paste-1/2tsp
(mix all above ingredients together & rest it for 15 minutes)
Outer covering
Besan-6tsp
Rice flour-3tsp
Salt to taste
Jeera /Cumin-1/4tsp
(pour water & make a semi thick batter with above ingredients)
Oil-to fry
Method
Heat a paniyaram pan pour a teaspoon of oil in each hole.Dip each tofu piece in the batter & place it in paniyaram pan.Cook it both sides till brown & crisp.Serve it with any dip
Tips:You can also deep fry these in hot oil.












Sunday, January 15, 2012

Red Pumpkin Pachadi

Ingredients
Steamed & mashed red pumpkin-1 cup
Curd-1/2 cup
Salt to taste
Tempering
Oil-2tsp
Mustard-1/2tsp
Uraddhal & Channa dhal-each1/4tsp
Jeera-1/4tsp
Red chillies-1
Curry leaves-little
Hing-a pinch
Chopped onion-3tsp
Method
Heat oil in a pan & temper it.Fry onions till light brown.Mix all above ingredients together in a bowl.Add the tempering,mix it well & serve.


Tuesday, January 10, 2012

Pear Lassi



Ingredients
Pear chopped-1
Thick curd-1 cup
Blue agave-1tsp
Cardamom powder-a pinch
Method
Blend everything together.Serve it cold.
Courtesy:Priya with a slight change....

Thursday, January 5, 2012

Whole Masoor Dhal Dosa

Ingredients
Long grain rice-3 cups
Whole masoor dhal-3/4 cup
(soaked overnight)
Uraddhal-1 cup
Poha/Aval-1/4 cup
Methi /fenugreek seeds-1tsp
Salt to taste
Method
Soak all above ingredients together for 4 hrs.Then grind it to a smooth batter,add salt & ferment it overnight.Heat an iron griddle,pour a ladle of batter.Spread it evenly to a thin circle.Pour oil around the dosa,cook it till crisp.Serve it with any chutney.
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