Banana Bread

Ingredients:

1 tsp baking powder
4 number Bananas
100 grams butter salted or white butter
4 cup Maida
as needed salt
1 tsp soda baking
1 1/2 cup sugar
few drops vanilla essence

Directions:

1. Take a bowl mash bananas make a paste add vanilla essence.
2. In another bowl add butter, salt pinch ,sugar mix well, now add the banana mixture mix well again.
3. In another bowl add maida, baking soda, baking powder mix well
4. Now add maida mixture to Banana and butter mixture mix well to avoid lumps.
5. Take a cake mould grease the tray with butter and sprinkle maida pour the batter into it and preheat the oven 325 F cook for 45 min

Egg Puff

Ingredients:

Puff Pastry Sheet (ready made- available in frozen section), 1

Eggs, 4 nos 

Oil, 1 tablespoon

Cumin seeds, 1/4 teaspoon

Onion, 1 no.

Curry leaves, 1 sprig

Ginger garlic paste, 1 1/2 teaspoon

Cumin powder, 1/2 teaspoon

Turmeric powder, 1/4 teaspoon

Coriander powder, 1 teaspoon

Chilli powder, 1 teaspoon 

Salt, as required

Method:

1. Thaw the frozen pastry sheet as per the instructions given in the package.
2. Boil the eggs, remove the shells and slice it into two and keep it aside. 
3. In a skillet, heat oil, add cumin seeds, then curry leaves and fry for a minute. Then add chopped onions and fry till the onions turn translucent
4. Then add the ginger garlic paste, turmeric powder, cumin powder, chilli powder and coriander powder and fry for another 2 minutes or till the raw smell is gone. 
5. Add the required salt, mix and add the sliced eggs and gently mix well and turn off the heat.
6. Cut the pastry sheets into 9 squares or according to the size you require. 
7. Take each roll and slightly roll it.
8. Then place the masala/spicy onion filling and then egg on top of it. 
9. Pull the sides together. Then the other sides together such that the egg is covered with pastry sheets. Then seal the ends together. 
10. Preheat the oven for 400 F. 
11. Arrange the prepared puffs on the baking sheet and brush oil on top of the puff pastry  and bake for 15-18 minutes.
12. Remove from the oven and serve it warm with tea. 

Palak Chicken

Ingredients:

Chicken - 1 kg
Onion - 2
Ginger Garlic paste - 11/2 tsp
Green chillies  - 4 nos(chopped)
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tbsp 
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
tomato -1
Garam Masala - 1 tsp
Palak - 1/2 kg
Oil - 4 tbsp 
Salt for taste

Method:

1. Take palak leaves(without the stem), wash it properly and Drain the water and keep it aside. 
2. Heat oil in a kadai and saute chopped onion and green chillies by adding salt.
3. When the onion becomes soft, add ginger-garlic paste and fry for 2 minutes.
4. Add chopped tomato and saute till it mashes. 
5. Add turmeric powder, chilli powder, coriander powder and cumin powder. 
6. Fry for 2 minutes and add chicken pieces along with garam masala. 
7. To this, add the drained palak and cook for some time
8. Cook till the chicken is done and the gravy reaches a thick consistency.
9. Keep it in a low flame for 5 minutes and remove from fire. :- Serve hot with roti or parotta.

Eggless RedVelvet Cupcakes

 

Ingredients:

 

All-purpose flour--------------- 1¼ cup

Castor sugar------------------- 1 cup

Cocoa powder------------------ 2 tbsp

Baking powder------------------ ½ tsp

Baking soda-------------------- ½ tsp

Salt----------------------------- ½ tsp

Milk----------------------------- 1 cup

Vinegar------------------------- 1tsp

Oil------------------------------ ⅓ cup

Red food colour----------------- as needed to make the batter bright red

Vanilla Essence------------------ 1 tsp

 

Method:

1. Pre-heat oven to 180C.
2. Sift flour, baking soda, baking powder, salt and cocoa powder.
3. Add in sugar and give it a good stir, till everything mixes well. Set aside.
4. In another small bowl add vinegar to (room-temperature) milk and set aside for 5 minutes or until milk curdles.
5. Once it curdles, stir in oil, red food colour and vanilla essence.
6. Now take the flour plus sugar bowl and make a whell in the centre, pour in the liquid ingredients and stur gently.
7. Beat for only 30 seconds, do not over beat it please. Otherwise your cup cakes will not be fluffy and moist.
8. Once it's silky smooth, pour into 12-14 cup cake cases and bake for 15-17 minutes, depending on your oven.
9. Once done, check if the toothpick inserted in the centre of the cup cake comes out clean or has one or two cooked crumb on it.
10. Leave them in the pan for 3-5 minutes and then lift and gently place them on a wire stand.
11. Cool completely before icing.

 

Chicken Pakodi



 

Ingredients:

 

To Marinate:

 

Chicken: 250 grams

Salt to taste.
Red chili powder: 2 table spoons
Ginger garlic paste: 2 tea spoons
Turmeric powder: 1 tea spoon
Lemon juice: 3 tea spoons
Rice flour: 2 table spoons

Coriander powder: 1 table spoon

 

Oil to fry

2  Coriander leaves : A Small Bunch

 

Method:

1. Take a bowl mix the chicken pieces with salt, red chili powder, ginger garlic paste, turmeric powder, lemon juice, rice flour, coriander powder and keep it in the refrigerator for 30 minutes for marinating
2.  Take a deep fry pan po.ur sufficient oil to the pan heat it in low flame.
3. Once the oil is hot drop the marinated chicken pieces one by one in the heat oil.
4. Turn the flame to medium and fry them until they turn into golden brown colour.
5. Turn off the flame and move the pakodies into a dish spread with tissue papers so that the excess oil would be observed by the tissue papers.
6. Once they oil is off put them into a serving bowl and garnish with coriander leaves could be served with tomato and garlic sauce.

Eggless Choclate CupCakes

Ingredients:

 

All purpose flour 3/4 cup
Coco powder 2 & 1/2 tblsp
Sugar 1/2 cup
Baking soda( bicarbonate of soda) 1/2 tsp
Salt  1/4 tsp
Oil 1/4 cup
Cold water 1/2 cup
Vanilla essence  1 tsp
Lemon juice / vinegar 1 tsp

Method:

1.Sieve flour, coco and baking soda together tice to ensure even mixing and then mix in the salt and sugar. In another bowl, mix oil, cold water and vanilla. Reserve the lemon juice. Mix the dry ingredients and wet ingredients well until sugar gets dissolved.

2.Pre heat oven to 190o C .. Before you are just going to bake, mix in the lemon juice and stir well. Spoon the batter to the muffin liners in the baking tray. Fill just 3/4th.

3.Bake for 15 to 20 minutes or until tooth pick inserted comes out clean. Better keep checking after 10 minutes. Cool down the muffins in a wire rack, after carefully taking out from the baking tray.

 

Allu Fry with Sambar powder

Ingredients:

Potato  3 large 
Sambar powder  1 tsp 
Turmeric powder  1/4 tsp 
Salt  As needed 
Oil  1 tsp 

To temper:
Oil 1 tblsp
Mustard` 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig

Method:

1. Boil potatoes in pressure cook with little water for 3 whistles. Cool down and peel off the skin, again cut bite size pieces.
2.  Heat kadai and temper with items given under ‘to temper’ table and then add potatoes.
3. Add salt, turmeric powder on the cubed potatoes. Sprinkle a tblsp of water and mix well
4. Once the potatoes are fried sprinkle the sambar powder and fry them for some some time
5. Cook in low or medium flame for 10 minutes, with turning carefully every 2-3 minutes. Cook until golden roasted evenly.
6. Serve hot with rasam or sambar as an accompaniment for rice

Chamadumpa Chips

Ingredients:

1/4 kg taro root/arbi/chamadumpa
oil for deep-frying
salt to taste
chilli pwd to taste
1/2 tsp coriander powder

Method:

1. Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2. Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3. Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4. Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5. Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

 

Cauliflower Pepper Fry

Ingredients:

Cauliflower 1 (MEDIUM SIZE)
Onion 1
Ginger Garlic Paste   1 /2 tsp
Black Pepper    3/4 tsp
Cumin Seeds    1/2 tsp
Salt to taste
Turmeric Powder   a pinch
Oil  1 tbspn

Method:

1. Wash the cauliflower and cut them into small florets.
2. Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
3. Saute for a while and add the onions and saute till they become translucent.
4. Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
5. Add this to the cauliflower and add salt and turmeric powder.•Sprinkle little water and cook the florets become soft.
6. Switch off the flame once it is done.
7. Serve hot with rasam rice or sambar rice. Even this will taste yum with Phulkas.

Aava pettina pulihora

Ingredients:

1 cup Rice(Sona masuri or equivalent)
1 big lemon sized Tamarind
3/4 tsp Mustard seeds
Salt to taste
1 tbsp.  Oil

for  tempering:
1 tsp Mustard seeds
3-4 tbsp. Groundnuts
1 tbsp. Chana dal
2 tsp Urad dal
3-4 whole Red chillies
4-5 light colored long Green chillies, slit
1/2 tsp Turmeric powder
a sprig of Curry leaves
a pinch of strong Asafoetida
2 tbsp. Oil

Method: 

1. Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. of sesame oil which helps in keeping the grains separate.
2. Soak tamarind in water for 15 mins and extract the pulp and keep it aside.
3. Dry roast mustard seeds until they start popping and pound it into a fine powder using a pestle and mortar. You can even grind it in mixer but the pestle and mortar works efficiently here and adds a nice taste.
4. Heat oil in a deep bottomed kadai/pan and crackle mustard seeds.
5. Add ground nuts and fry them until they turn slight red in color and the skin begins to split.Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.
6. Add curry leaves, sesame seeds, asafoetida, turmeric powder and fry half a minute.
7. Add extracted tamarind pulp and  let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins.
8. Switch off the flame and let it cool completely. 
9. Reserve some portion(2-3 tbsp) of the tamarind mixture we prepared now and add cooled and spread rice along with freshly ground fine mustard powder and salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more tamarind mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.

Sambar Fried Rice

Ingredients:

Boiled rice 2 cup
Butter 2tb
Garlic chopped ½ ts
Onion chopped 1 n
Green chilly chopped 3n
Capsicum chopped (green, yellow) 1 tb
Peanuts crushed 1 tb
Tomatoes chopped 2 n
Coriander chopped 1 b
Salt
Curry leaves 2 sp
Sambhar powder 1 ½ tb
Lime juice 1 tb
Grated coconut 2 tb

Method:

1. Take a bowl add butter, chopped garlic, chopped onion, chopped green chilly, chopped capsicum (green, yellow), crushed peanuts, chopped tomatoes, chopped coriander, grated coconut (optional), salt, curry leaves, sambhar powder, mix it well and transfer into the pan and cook it for a minute and add the boiled rice and toss it and sprinkle lime juice, chopped coriander on top.

Undrallu

Ingredients:

Rice/ Rice Rava (Biyyapu Rava) - 2 cups
Chana Dal - 1/4 cup
Salt - to taste
Jeera - 1/2 tbsp
Ghee - 1 tbsp
Chillies - 2 
Water - 4 cups

Method:

1. Usually we get Rice Rava (Biyyapu Rava) in Indian stores. Orelse, wash the rice and dry it on a cloth. Grind to coarse mixture.
2. Soak the chana dal for atleast 20 minutes.
3. In a pan, take ghee; let the jeera splutter, add chopped chillies, chana dal - Fry these for a minute or two. Then add water & salt. Once it comes to a boil, add Rice Rava by stirring continuously to make sure that there are no lumps.
4. Just like upma, let it cook for a while.
5. Once cool, make lemon size balls out of the mixture and offer as Neivedyam to our dear Lord Vinayaka.

Brown Senaggala Vadalu

Ingredients:

Brown senagalu 1/2 kg (soak for about one night)
Green chillies 4 to 5
Ginger 1 inch piece
Onions 1 or 2
Curry leaves
Oil for deep frying
Salt as per tast

Method:

1. Firstly take the soaked senagalu and put them in a grinder jar and add all the above mentioned ingredients I,e (green chillies, ginger, washed curry leaves and salt) and grind them all. And once grinding is over put the paste in a bowl and add cut onion pieces to it and mix it well.
2. Now take a kadai and put  oil and allow it to heat and when the oil is heated make the paste into small small balls like vadas and put them in oil for frying. 
3. Fry the balls till they turn golden brown, when done take the vadas out and put them on a tissue paper for oil to soak. And later when complete process is done then store them (vadas) in a hot pack/ casserole.
4. That’s it delicious senaga vadas are ready for serving. These vadas can be served hot directly or with hot rice they taste very delicious

Gongura Pulihora

Ingredients:

Raw Rice (wash, drain, soak for 30 mins in fresh water , cook using 1 1/2 Cup of water ) – 1 Cup
Sorrel Leaves (stalks removed, washed, dry) – 1 Cup tightly packed
Dry Red Chillies – 3 no
Green Chillies – 5 or to taste
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Urad Dal – 2tsp
Chanadal – 2 tsp
Asafoetida (hing) – generous pinch
Curry Leaves – 1 sprig
Turmeric Powder – 1/4 tsp
Salt – to taste

Method:

1. In a pan add 1/2 cup of water and sorrel leaves. Cook for 8 mins or until sorrel leaves are wilted and soft.
2. Blend to a smooth paste. 
3. In another pan heat oil, season with mustard seeds, cumin seeds, chanadal, urid dal, asafoetida, powdered methi, dry red chillies,  green chillies, turmeric powder, curry leaves.
4. Fry for 30 secs. Add blended gongura puree and cook for 2 mins. Add salt.
5. Add seasoned gongura paste with the cooked rice and gently mix well until blended.
6. Serve immediately or enjoy it after 30 mins resting time for best tasting Pulihora.

Enjoy with papad.

Medu Vada

Ingredients :

1 bunch Coriander leaves
1 tsp cumin seed Hing
to fry oil
1 cup Onion
1 tsp pepper powder(for taste)
AS PER TASTE SALT
200 grams urad dal

Method:

1. Soak Urad dal for 6 hour or overnight.
2. Blend it into a coarse paste.
3. Take a Frying pan add oil to it let it heat.
4. Take a bowl add blended urad dal,add onion,cumin seeds,pepper,coriander leaves,hing,salt as per taste mix all these ingredients well.
5. Make a donut and deep fry in the oil it turns to golden colour

Fruit and Nut Cookies

Ingredients:

All purpose flour - 1 cup
Cornflour - 2 tbsps
Butter - 1/2 cup, room temperature, softened
Powdered sugar - 1/2 cup 
Salt - pinch
Vanilla extract - 1/2 tsp
Cardamom powder - 1/4 tsp 
Dried fruits and nuts - 1/4 cup each of finely chopped raisins, dried cranberries, pistachios, almonds

Method:

1. In a bowl, add the softened butter, powdered sugar and salt and beat till light and fluffy. Add vanilla extract, cardamom powder and lemon zest and mix well.
2. Add the flour and cornflour and mix to make a soft dough. Add the finely chopped dried fruits and nuts and mix well.
3. At the time of baking, pre heat oven to 160 C and remove the dough from the freezer. Unwrap and slice the dough into 1/4" slices and place them on a parchment paper or aluminum foil lined baking sheet. Place them at least an inch apart as they expand on baking.
4. Place baking sheet in the middle rack of the oven and bake for 13-15 mts or until lightly browned around the edges. Remove from the oven and cool on a wire rack.

Methi Chicken

Ingredients :

1 1/2 lbs chicken thigh meat
02 grm chilli pdr
1 chopped coriander leaves
1 coriander pdr
1 cumin
2 cup curd (yogurt)
2 tsp 0 garam masala pdr
2 tsp ginger garlic paste
2 tbs 0 gr chilli
2 bunch methi leaves(fresh)
2 numbe r onion small

Method:

1. Heat oil in a pan add cumin ,onion and cook till golden brown
2. add turmeric , ginger garlic paste, chilli pdr,coriander pdr, and curd and cook covered till well cooked.
3. add methi leaves ,chicken and cook till the sauce is thick
4. add coriander leaves and garam masala pdr and serve hot with rice or naan with cold curd as accompaniment

Aloo Methi

Ingredients:

Potatoes -3 medium sized potatoes or 1/4 kg baby potatoes
Fresh fenugreek leaves/methi -1 cup tightly packed
Onion - 1
Ginger -1 inch piece finely chopped
Oil - 2 tbsp for sauteing potatoes
Salt needed
Turmeric powder -1/4 tsp
Jeera Powder -1 tsp
Coriander powder -2 tsp
Chilli powder -1 tsp (I used homemade which will not be hot)
Oil -1 tbsp
Cumin seeds/jeera -1 tsp
Mustard Seeds - 1 tsp

Method:

1. Wash methi leaves and use the tender stems alone. Discard the thick stems and chop the rest finely.
2. Pressure cook potatoes, peel the skin and chop it into cubes
3. Heat a tbsp of oil, add mustard seeds, cumin seeds, when it splutters, add finely chopped onion, ginger and saute until onions turn transparent.
4. Add salt, turmeric, Jeera powder, Coriander powder, Chilli powder and add chopped fenugreek leaves and cook covered until it wilts.
5. Then add the sauteed potatoes and cook covered for another 5 minutes until everything gets blended well.
6. Serve hot with roti, rice, parathas or bread. 

Choco-Chip Cookies

Ingredients:

1/2 cups All purpose flour (Maida)

3/4 cup Unsalted butter

3/4 cup Brown Sugar

1 tsp Baking soda

1 tsp Vanilla extract

a pinch of Salt

3 tblsp  Cooking oil

1 cup Semi Sweet Chocolate chips

Method:

1. Preheat the oven for 350 deg F. Butter should be at room temperature.
2. In a large mixing bowl beat Butter and Sugar until it is fluffy. 
3. Slowly add Flour,Vanilla extract, Baking soda, Salt & Cooking oil. Mix well till it forms a soft dough. It should not stick to your hand or bowl.
4. Add Chocolate chips and mix gently.
5. Make small balls of the dough and place them on a ungreased cookie sheet, each ball should be at least 2 inches apart.
6. Bake for 8- 10 minutes, once you notice that they have turned light brown at the edges, take them out & leave them on the sheet until they cool. Then transfer them to a cooling rack. Enjoy!

Note : If the mixture is dry, you can add little Milk. If its wet, add little more Flour

BabyCorn 65

Ingredients:

Baby corn (Cut length wise ) - 8-10 no
Coriander leaves -1 bunch
Curry leaves - 8 no
Green chilli - 2
Garlic - 2 cloves
Ginger - 1 inch piece
Salt - to taste
Garam Masala - 1 tsp
Chilli powder - 1 tbsp
Rice flour - 1/2 tbsp
Maida -  1 tbsp
Corn flour - 1 tbsp
Lemon - 1 tsp
Curd  - 1 tbsp

Method:

1. In a blender, blend few coriander leaves, curry leaves, green chilli, garlic, ginger to a slightly coarse paste.
2. Remove it in a bowl and add salt, garam masala, chilli powder, rice flour, maida, corn flour, lemon and curd and mix lall the ingredients to a smooth paste.
3. Gently add the baby corn pieces into the masala mixture and mix well so that all the pieces are well coated with the masala.
4. Heat the oil in the pan/kadai and once the oil is heated add the baby corn pieces in batches and deep fry them till they become crisp and golden color.
5. Serve the baby corn with sauce or by itself as snack