Sesame Sugee (eggless)

Ingredients:

• All purpose flour- 2 cups
• Sugar- 1/4 cup(powdered)
• salt- 1/4 tsp
• Ghee- 3 tbps ( can be replaced with oil , but if using ghee it gives a very good flavour and crunchiness)
• Olive oil- Acc to requirement (1/2 cup or more) can use canola or sunflower oil.
• Vanilla essence- 1 tsp
• Black Sesame/ Ellu - 1/4 cup 
• Baking Powder- 1 tsp

Method:

• Mix all the ingredients together. The correct consistency of the ball is, it can be rolled out but if you apply a bit more pressure it will break. Don't make it too oily. Add oil according to your requirement only. Make small balls of the size of a marble.
• Place the balls in the baking sheet at least 1 cm apart. Bake at 180 degree C for 18-20 minutes.
• Makes 40-45 numbers depending on the size in a single batch.

The cookies will crack little on top, but don't worry this is quite normal. Cool completely and store in an air tight container. Can remain for 2 weeks outside, but will get finished off very soon.

Date and Nuts Bar

A very easy healthy snack. No cooking or baking required. No sugar or flavouring added, just all the natural goodness.

Ingredients:

• Dates- 250 grams 
• Almond- 3/4 cup
• Walnuts- 1/4 cup
• Raising- 2 tbsp (optional)
• Salt- 1/8 tsp
• Coco powder- 1 tbsp

Method:

• Using a blender or a food processor crush the nuts and transfer to a bowl.
• Remove the seeds and pulse the dates and raisins until it forms a soft ball..
• Add to the crushed nuts. Add the remaining ingredients and knead to form a firm dough.
• Place the mixture in a cling foil and using a rolling pin flatten it out.
• Slice them and can be stored in the fridge for 2 weeks.

Eggless Vanilla Cupcakes

Ingredients:

Plain Flour- 1 cup

Milk- 3/4 cup

Vegetable oil/ Melted butter- 1/4 cup

Vinegar- 2 tsp

Salt- 1/4 tsp

Sugar- 3/4 cup

Baking powder- 3/4 tsp

Baking soda- 1/4 tsp

Vanilla essence- 1.5 tsp

Method:

Sift the flour, powdered sugar, baking powder, baking soda and salt into a large bowl.

Make a well in the middle and mix in the milk, oil, vinegar and essence.

Pour into 12 cupcake liners and bake in a preheated oven at 180 degree for 15-20 minutes.

Decorate if desired. I have used a ready made frosting.

Potato and Prawn Curry

I love this combination very much. My mom made this last time when she came here in Singapore. I was craving for it yesterday and immediately called my mom for the recipe. Its very simple yet very yummy. Goes well with rice, chapathy or appom.

Ingredients:

Potato- 2 big

Small Pwarns cleaned- 3/4 cup

Green Chilly- 1

Curry leaves- 2 spring

Onion chopped- 1 medium.

 Masala to grind to a paste: 

Chilly powder- 1 tbsp

Corainder powder- 1-1/2 tsp

Turmeric- 1/4 tsp

Tomato- 1/2 

Shallots/ Kochully- 2

Garlic- 2

Tamarind pulp- 2 tsp 

Oil- 1 tsp

Method:

Pressure cook the potatoes with the skin and then once its cooked, remove the skin and cube it.

Add 2 cups water to a curry pot and add in the chopped onions, curry leaves, green chilly and salt to taste.

Once it begins to boil add the prawns and the potato.

Cover and simmer for 5 minutes until the prawns are cooked.

Add the grinded masala,tamarind pulp and cook for further 5 -10 minutes until the gravy is thick.

Add a tsp of oil and switch off the flame.

Serve immediately.

Masala Dosa

Masala Dosa is my favorite since childhood days. I was craving for some and immediately gave it a try. I will explain once again the dosa batter that I make, even though I have explained it earlier. Since I am using new proportions here and I use a mixer grinder/ blender to make the batter.

My son drew the picture in the background and he immediately brought them when I was clicking the photos.

Ingredients:

Dosa Batter:

Urad dal- 1/2 cup

Parboiled rice- 1 cup

Raw Rice/ Pachari- 1 cup

Cooked Rice- 1 cup

Salt- 1 tsp

Method:

Wask and soak the dal and the rice together for 4-6 hours.

Blend in two to three batches the soaked items and later the cooked rice. Use the water used for soaking during grinding.

Add salt and mix and allow it to ferment and double in size for 5-6 hours and keep the batter in the fridge.

Masala Filling:

Potato- 2

Onion- 2 small

Garlic- 2

Ginger- 1 very small piece

Green Chilly- 4

Carrot- 1 big grated

Green Peas- 1/4 cup(optional)

Curry leavers- 2 spring

Coriander leaves chopped- 2 tbsp

Oil- 1 tbsp

Turmeric pwd- 1/4 tsp

Mustard Seeds- 1/2 tsp

Method:

Pressure cook the washed potatoes  cut into two for 2-3 whistles.

Remove the skin and give a good mash.

Heat oil in a pan or kadai.

Add mustard and when it splutters add the mustard seeds followed by the curry leaves.

Add in the grated ginger garlic and the chopped green chillies.

Add turmeric and salt and saute for 5-8 minutes.

Add 1/2 cup water and add the green peas and cook for further 5 minutes.

Add in the grated carrots and the potatoes and sprinkle the coriander leaves.

Give a good stir and switch off the flame.

Red Chutney:

Coconut scraped- 1/2 cup

Chilly pwd- 1/2 tsp

Dry Chilly- 3-4

Shallots/ Kochully- 2

Tamarind- 1 small piece

Salt- 1/4 tsp

Curry leaves- 2 spring

Roasted chana dal/ Pottukadala- 2 tsp

Method:

Blend everything to a fine paste by adding few drops of water. 

Green Chutney:

Coconut- 1/2 cup

Roasted chana dal/ Pottukadala- 2 TBSP

Garlic- 1 

Green Chilly- 1

Coriander leaves- 2 tbsp 

Salt- to taste

Method:

Blend everything to a smooth paste by adding enough water.

For tempering: heat 1 tsp oil and add 1/4 tsp mustard and 1 spring curry leaves.

Add to the chutney and mix well.

To make the Masala Dosa:

Heat the griddle and smear with oil using a kitchen towel paper.

Pour 1/4 cup of the batter in the middle and using circular motion spread to form a big circle.

Pour 1 tsp of oil and allow it to get browned.

Apply a tsp of red chutney on the dosa and keep 1-2 tbsp of the masala filling.

Take one end and cover the filling and overlap the second end.

Take out from the tawa and serve immediately with sambar and chutney.

Pepper Rasam

My mother makes the best Rasam ever. When she came over here to Singapore I learnt  this special pepper rasam from her. Rasam is good for digestion and helps get relief from cold.

Ingredients:

• Pepper corns- 1 tbsp
• Cumin Seeds- 1/4 tsp
• Garlic- 4-5
• Ginger- 1 very small piece
• Green Chilly- 1
• Shallots- 2
• Curry leaves- 1 spring
• Mustard- 1/2 tsp
• Oil- 2 tsp
• Turmeric- 1/4 tsp
• Tomato- 2 small
• Coriander leaves- 2 stem.
• Hing- 1/4 tsp
• Tamarind- 1 small lemon size.
• Salt- to taste

 

Method:

• Heat oil in a curry pot. 
• Using a mortar and pestle smash the pepper and cumin followed by the garlic, ginger, green chilly and the shallots.
• When the oil is hot add the mustard and curry leaves. When it splutters add in the mashed items and the turmeric powder and saute until fragrant.
• In the mortar smash the tomato which is chopped and followed by the coriander stems.
• Add this to the clay pot and saute until its soft and mushy. 
• Add the hing powder.
• Add half cup water to the tamarind and squeeze the juice.
• Add it to the pot and add 2-3 more cups of water and salt to taste.
• Add in the chopped coriander leaves.
• Cover and allow to simmer for 5 minutes.

Rainbow Cake

• Plain flour- 2 cups
• Egg- 5 small
• Sugar- 1 cup+4 tbsp
• Oil- 3/4 cup + 2tbsp
• Vanilla essence- 1 tbsp
• Milk- 1 cup
• Baking powder- 1tbsp
• Colours- few drops each (pink, orange, yellow, green, blue, violet)
  

Cup Buns with Paneer Masala Filling.

Soft and fluffy cup buns with a spicy paneer masala filling.. Made these for a vegetarian friend of mine. She enjoyed them very much and had asked me for the recipe.

Recipe coming soon....

Oats pancake

A very simple and healthy break fast option.

Ingredients:

• Rolled Oats- 3/4 cup (powder it in a blender)
• Wheat flour/Atta- 1/4 cup
• Baking powder- 1.5 tsp
• Egg- 1
• Milk- 1 cup
• Salt- 1/4 tsp
• Butter- 10 grams
• Vanilla essence- 1/2 tsp.

Method:

• Heat the milk and when its warm switch it off and add in the butter. Do not heat the milk too much.
• When the butter melts completely add in the egg and whisk it completely.
• Add in powdered oats mixed with wheat flour, salt and baking powder together with the vanilla essence.
• Mix everything together and add in water to get the right consistency.
• Heat a griddle or non stick pan and pour 1/4 cup of the batter.
• Flip when one side is firm and cook both the sides. 
• Serve immediately with a dollop of butter and maple syrup.

Lemon Ginger Sarbath

Ingredients:

• Sugar- 4 cups
• Water- 1 cup
• Lemon Juice- 11/4 cups (5-6 big lemons)
• Ginger Juice- 1/4 cup (freshly squeezed without adding water)approximately 180 grams of fresh ginger

Method:

• Double boil lemon and ginger juice over a pan of simmering water until its very hot.
• Melt sugar and water and boil to get one string consistency.
• Add the heated lemon ginger juice to the sugar concentrate.
• Pour into cleaned and dried glass bottles.
• Allow to cool completely and store in fridge.
• Can be kept upto 6 months in fridge.
• To prepare the drink mix 1/8cup concentrate with 3/4 cup water or as per taste.
• Add in some ice cubes and its ready.