Plum Cake Recipe
Ingredients
| • | Refined flour (maida) | 1 cup |
| • | Baking powder | 1/2 teaspoon |
| • | Walnuts,chopped | 2 tablespoons |
| • | Raisins,chopped | 3 tablespoons |
| • | Butter,softened | 1/2 cup |
| • | Brown sugar | 1 cup |
| • | Vanilla essence | a few drops |
| • | Eggs | 3 |
| • | Lemon zest | 1 teaspoon |
Method
Preheat the oven to 160° C. Grease a cake tin. Sieve the flour along with baking powder into a bowl. Add the walnuts and raisins and mix. Cream the butter and brown sugar with the vanilla essence in another bowl. Add the eggs and lemon zest, mixing continuously. Fold in sieved flour and mix. Pour the cake batter into the greased tin and bake in the preheated oven for fifteen to twenty minutes. Remove from oven and turn onto a rack to cool. Slice and serve.
Preheat the oven to 160° C. Grease a cake tin. Sieve the flour along with baking powder into a bowl. Add the walnuts and raisins and mix. Cream the butter and brown sugar with the vanilla essence in another bowl. Add the eggs and lemon zest, mixing continuously. Fold in sieved flour and mix. Pour the cake batter into the greased tin and bake in the preheated oven for fifteen to twenty minutes. Remove from oven and turn onto a rack to cool. Slice and serve.
Sweet Potato Curry with Spinach and Chick Peas
Ingredients:
* 1/2 large sweet onions, chopped or 2 scallions, thinly sliced
* 1 -2 teaspoon canola oil
* 2 tablespoons curry powder
* 1 tablespoon cumin
* 1 teaspoon cinnamon
* 10 ounces fresh spinach, washed, stemmed and coarsely chopped
* 2 large sweet potatoes, peeled and diced (about 2 lbs)
* 1 (14 1/2 ounce) can chickpeas, rinsed and drained
* 1/2 cup water
* 1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
* 1/4 cup chopped fresh cilantro, for garnish
* basmati rice or brown rice, for serving
Directions:
1. 1 You may choose to cook the sweet potatoes however you prefer.
2. 2 I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
3. 3 Baking or boiling work well too.
4. 4 While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
5. 5 Add onions and sauté 2-3 minutes, or until they begin to soften.
6. 6 Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
7. 7 Add tomatoes with their juices, and the chickpeas, stir to combine.
8. 8 Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
9. 9 Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
10. 10 When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
11. 11 Add the cooked sweet potatoes to the liquid, and stir to coat.
12. 12 Simmer for another 3-5 minutes, or until flavors are well combined.
13. 13 Transfer to serving dish, toss with fresh cilantro, and serve hot.
14. 14 This dish is nice served over basmati or brown rice.
Courtesy: http://www.food.com/
Simple Fish Fry
This is one of the simplest and easy to make tasty fish fry. It will take only a short time to prepare. It tastes crunchy and delightful with the addition of bread crumbs. You can use any type fish for this fry.
Ingredients:
* Fish : 500 gm ( any fish, I’ve used tilapia)
* Breadcrumbs : 1 cup
* Turmeric powder : 1/4 tsp
* Red chili powder : 2 tbsp
* Salt : according to taste
* Ginger and Garlic Paste : 1/2 tbsp
* Fish masala powder : 2 tbsp (instead of red chili powder and ginger & garlic paste)
Method Of Preparation:
1. Wash and clean the fish.
2. Marinate them with red chili powder, turmeric powder, salt and ginger & garlic paste for an hour and so. (you can vary the marinating time based on your convenience)
3. After that just roll the fish in bread crumbs one by one and deep/shallow fry them till it becomes golden brown on both side.Ingredients:
* Fish : 500 gm ( any fish, I’ve used tilapia)
* Breadcrumbs : 1 cup
* Turmeric powder : 1/4 tsp
* Red chili powder : 2 tbsp
* Salt : according to taste
* Ginger and Garlic Paste : 1/2 tbsp
* Fish masala powder : 2 tbsp (instead of red chili powder and ginger & garlic paste)
Method Of Preparation:
1. Wash and clean the fish.
2. Marinate them with red chili powder, turmeric powder, salt and ginger & garlic paste for an hour and so. (you can vary the marinating time based on your convenience)
Courtesy: http://www.spicytasty.com/
Moong Halwa - Golden Gram Pudding
Ingredients:
* Moong dal/Golden gram – 1 cup
* Almonds – 1 1/4 cup
* Sugar – 2 1/4 cup (adjust to taste)
* Ghee – 1/4 cup
* Saffron – 1 pinch
* Cardamom – 4 count
* 2% Milk – 1 cup
Method of Preparation:
1. Soak moong dal in water for 3 hours and almonds in boiling water for 2 hours.
2. Pressure cook the moong dal with little water. Alternatively you can boil 1 1/2 cups of water and add soaked moongdal and cook till the dal gets mashed. While cooking, add water if necessary.
3. Peel the skin off the almonds and grind it by adding milk little by little till they become a fine paste.
4. Grind the cooked moong dal separately to a fine paste.
5. In a deep bottomed vessel, add sugar and little water till the sugar gets wet and heat it.
6. When the sugar syrup starts boiling and beginning to become viscous, add the almond paste, followed by moong dal paste.
7. Add 1/2 cup of milk and keep on stirring to avoid lumps.
8. Add ghee and keep stirring. soak saffron in a tbsp of milk.
9. After 5 to 10 mins, add the saffron and cardamon and keep stirring till it becomes a smooth paste. It will be shiny.
10. Turn off the stove and keep stirring for 5 mins.
11. Transfer it to a serving bowl.
12. You can also transfer it to a flat greased tray and leave it overnight.
13. Cut it into your desired shape.
Courtesy: http://www.spicytasty.com/
Butter Chicken
Ingredients (serves 4)
125ml (1/2 cup) natural yoghurt
1 tbsp lemon juice
1 tsp turmeric
2 tsp garam masala
1 tsp chilli powder
2 tsp fresh ginger paste
2 garlic cloves sliced
1kg chicken cut into pieces
125g cashew
60g unsalted butter
1 tbsp sunflower oil
1 onion, finely chopped
1 tsp ground cardamom
1 cinnamon stick
1 Indian bay leaf or normal bay leaf
1/2 tsp pepper powder and salt to taste
425g of tomato puree or paste
150ml chicken stock or water
250ml (1 cup) thickened cream
Method :
Combine yoghurt, lemon juice, turmeric, garam masala, chilli, ginger paste and garlic in a bowl. Add chicken and stir well. Cover and refrigerate for 5-6 hours.
Grind the cashews without water in the small jar of a mixer.
Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, pepper powder, tomato puree, cashew powder,salt and stock.Cook covered until the chicken is soft. Simmer for 5 minutes. Stir in cream and cook for a further 3 minutes. Taste to see if salt is enough.Add more if needed. It can be garnished with small butter pieces and chopped coriander leaves.Butter chicken would taste excellent with any kind of Indian food like rice,paratha,chapatti or roti.
recipe courtesy: http://www.thisismyindia.com/indian-recipes/contest-recipes/butter-chicken.htm
Gobi Paratha
Gobi Paratha:
Gobi Paratha is definitely one of the best roti recipes that everyone of us like. Try to use fresh, healthy looking gobi (cauliflower) for preparing this recipe as this vegetable may not be available in all seasons. Wash cauliflower in lukewarm water to remove all dirt from it.
Gobi parantha is one of the easy to cook indian recipes and it goes nice with all kinds of pickles, chutney or curd (dahi) or any vegetable curry.
Ingredients
* Wheat flour (atta) to make dough – 3 cups
* Gobi (Cauliflower), grated – 1 cup
* Green chillies, finely chopped – 4
* Coriander leaves, finely chopped
* Butter or oil
* Salt to taste
Preparation
* In a vessel, add wheat flour, grated gobi, chopped green chillies, butter, chopped coriander leaves and mix well. Add salt to taste.
* Now, add water and prepare the dough. Be careful, when mixing the dough with water. Dough should be soft enough to knead, but should not be sticky.
* Then, make parathas using roti maker.
* Now, place tawa (fry pan) on the stove, when it is hot, spread a little butter or oil over the tawa.
* Place parantha and add some more oil or butter. Turn the parantha so that both sides become brown.
* Serve hot gobi parathas with pickles, curd or curry.
recipe courtesy: http://www.easyindianrecipes.co.in/category/roti-recipes/
Gobi Paratha is definitely one of the best roti recipes that everyone of us like. Try to use fresh, healthy looking gobi (cauliflower) for preparing this recipe as this vegetable may not be available in all seasons. Wash cauliflower in lukewarm water to remove all dirt from it.
Gobi parantha is one of the easy to cook indian recipes and it goes nice with all kinds of pickles, chutney or curd (dahi) or any vegetable curry.
Ingredients
* Wheat flour (atta) to make dough – 3 cups
* Gobi (Cauliflower), grated – 1 cup
* Green chillies, finely chopped – 4
* Coriander leaves, finely chopped
* Butter or oil
* Salt to taste
Preparation
* In a vessel, add wheat flour, grated gobi, chopped green chillies, butter, chopped coriander leaves and mix well. Add salt to taste.
* Now, add water and prepare the dough. Be careful, when mixing the dough with water. Dough should be soft enough to knead, but should not be sticky.
* Then, make parathas using roti maker.
* Now, place tawa (fry pan) on the stove, when it is hot, spread a little butter or oil over the tawa.
* Place parantha and add some more oil or butter. Turn the parantha so that both sides become brown.
* Serve hot gobi parathas with pickles, curd or curry.
recipe courtesy: http://www.easyindianrecipes.co.in/category/roti-recipes/
Subscribe to:
Posts (Atom)