MAWA CARROT CAKE


This carrot cake is made with an Indian touch !

To be clear,I have included the ingredient used

for make Indian sweets,the mawa/ khova

(thickened evaporated milk).

I have made mawa cakes ,and carrot cakes,but

this time I combined both to get this awesome

sweet cake.

To add to the richness I added powdered

cashewnuts,and reduced flour.

You can use almond meal in place of the

cashewnuts

This can be made as muffins too.

Trust me,it’s really awesome!

To the recipe now !

INGREDIENTS

1 cup flour

1/2 tsp baking powder

1/4 cup curd

3 tblsp olive oil

3/4-1 cup brown sugar

1/2 cup coarsely powdered cashewnuts

2 eggs

100 gm mawa/ khova/evaporated milk grated

3/4 cup grated red carrot

1/2 tsp cardamon powder

a pinch of nutmeg powder

a pinch of salt.

METHOD

Beat the eggs and sugar together till frothy .

Add curd and beat till sugar is dissolved .

Add the carrots,powdered cashews,mawa,and

the rest of the ingredients .

Mix the flour and baking powder together .

Finally fold in the flour and pour into a greased

tray .

Bake in a 170C temperature oven for 30- 35

minutes!

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.

GOAT BRAIN OMELETTE


This is like a souffle ,and an excellent side dish

with rice and curry or as a stuffing for rotis.

Very simple on preparation, so do try this dish,

and post in your comments!

To the recipe now

INGREDIENTS

3-4 brains ( membranes removed and mashed lightly)

3 eggs

3 potatoes boiled and mashed

1 cup chopped onions/spring onions

3-4 green chillies chopped fine

Curry leaves

1 tsp pepper powder

1/4 tsp cummin powder( optional)

Salt to taste

Oil to make the omelettes

METHOD

Mix all the ingredients well.

Heat a tsp of oil in a flat pan,and pour a ladle of

the mix ,and cook on a medium flame .

Flip over and cook on both sides.

Tip : Cover with a small lid after pouring,and when you flip to the other side remove lid .

WHEAT RUMALI/VEECHU ROTI


This dough is prepared only with wheat flour.

Easy to make ,less hassle of avoiding dipping in

oil,and resting time.The texture is also good.

I was so happy with the texture, I made stuffed

egg roti with the same dough.

Let me share this recipe with you all now..

INGREDIENTS (8-10 rotis)

2 heaped cups of wheat flour (atta)

2 tsp oil

Salt to taste

a pinch of baking soda

1/4 cup curd

1 tsp sugar

1-2 tsp ghee to apply

Enough milk to bind the dough(water and milk

can be used)

METHOD

Mix all the ingredients,in a bowl except the

flour and milk till sugar is dissolved.

Next add in the flour and enough milk to bind

the dough.

Apply ghee on the dough, and allow to rest for

30-45 minutes.

Now divide into desired portions and roll out

each portion very thin . (Dust with flour)

Heat a big griddle or pan. Smear oil and slowly

put on the rolled dough . Once you see bubbles

popping up , flip over and lightly cook on the

other side.

You can smear ghee, sprinkle a little flour,fold once into four and roll out again for a richer texture.

For the egg stuffing

Just add an egg with a little pepper and salt .

Fold the edges inwards and seal, and cook on

medium flame . Cook on both sides.

Smear with ghee or butter.

KAJADA SWEET (South Indian bakery snack)


This is a sweet snack crispy outside,and a cake

like texture inside . A quick dish,to be served at

tea . This can be made and stored too.Fried like

Donut , and the authentic ‘Kajada ‘should have

cracks on the top .

Expert hands make this to get cracks to

resemble a flower .

Well, I tried this for tea today . The taste is like

a tiny muffin but crispier .

Let’s get into the recipe now

INGREDIENTS

1 cup all purpose flour

2 tblsp.semolina

2 tblsp rice flour

1/2 cup powdered sugar

1 egg beaten well

2 tsp curd

1 tblsp heated ghee/butter

Milk / water for binding

A pinch of baking soda

a pinch of salt

1/2 tsp cardamon powder/ vanilla essence

Oil for frying

METHOD

Mix all the ingredients together . The result will

be a sticky dough .

Cover the dough, and allow to rest for 20

minutes .

After the resting time,grease the palm of your

hands and make individual ball like portions.

Deep fry on a medium flame till golden brown

and crisp .

Enjoy the simple, and delicious snack at tea,

and post in your comments!

FRITTATA ( LEEKS ‘N’ CILANTRO)


Frittata originated from the Italian cuisine , is an egg based dish ,like an omelette or a

crustless quiche.

This is not folded like an omelette , it is fried in a pan , flipped over carefully with a plate

and served like a pizza.

You can serve with sauces if you like . I topped with a tangy chilli sauce.This can be

served with any of your favourite sauces too.

You can make this for breakfast or dinner within minutes.

INGREDIENTS

1 cup wheat flour

1/2 tsp baking powder

1 egg

1/2 of all 3 coloured capsicums chopped (yellow,green,red)

1 cup coriander leaves/ spinach leaves

1 big leeks chopped fine

1 tsp chilli paste

1/2 tsp pepper powder

1/2 cup Parmesan/ cheddar/mozzarella cheese grated

1/2 cup milk

Salt to taste

1 tblsp butter to sauté the capsicum and leeks

Oil for frying

METHOD

Beat the egg with salt, and add to the flour.

Mix in milk and water to make a thick ( pancake batter).

Saute the capsicum and leeks lightly and add to the batter.

Add the remaining ingredients and mix well .

Pour a little oil into a pan , add the batter .

Cover and cook on a low flame till cooked on one side.

Flip to the other side with the help of a plate.Return to pan and cook on the other side .

Serve with sauce .

Variations :Paneer , prawns,chicken, minced meat , mix of your favourite veggies can be made into your choice of frittata.

Tip: Instead of adding grated cheese ,you could make cheese sauce / white sauce for a creamy flavour and add to the batter.

Anyway , try your innovations too,and post in your comments and suggestions!

GUACAMOLE VARIATIONS (4)


Guacamole  sourced  from the Mexican cuisine, is widely used all around the world as

dips,and in varieties of foods.

The  ripe avacado or butterfruit is the key ingredient in this dish.The greens added to this

differs in an individuals taste.

The authentic Guacamole is made with cilantro (coriander leaves) but spinach/palak,

basil leaves is also used in the making .

As avacado is the dominating ingredient the use of your favourite pick in leaves does not

change the taste.

I have tried with gotukola (brahmi ) leaves and it was fine.

Today i will be sharing, few of the variations.

I have added egg in different ways along with this.

Believe me ,its soo…amazing it is off my table within seconds.

So try this recipies with this healthy and amazing fruit.

img_20191016_1859466713647693863814388033.jpg

For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest of the ingredients and mix well.

For the variations.

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1. Steamed/baked egg and guacomole bun

Beat 4-5 eggs ,2 tblsp milk ,pepper,salt,a teaspoon of flour together and steam or bake till done,

4-5 buns (any buns of your choice) buttered lightly

Stuff with the salad and pieces of steamed or baked egg.

You could use poached eggs too for another day.

 

2. Double decker sandwich

img_20191016_1908503685753923384807633301.jpg

One side with the salad and the other with egg slices .

 

3.Chappathi wrap

img_20180907_081216125-16118380162305324764.jpg

Beat some eggs and smear on the chappathi while making.Add the salad and wrap.

Tortilla ,Pita wraps could be used.

 

4. You could use for BRUSSHETA (Toasted bread)

Do try these healthy and tasty recipies .Best for lunch box category.

Send in your comments and suggestions..

 

 

 

LEMON CURD STAWBERRY TARTS


This tart combination of lemon curd and strawberry is really delicious.

Lemon curd can be used as toppings for any type of desserts, Having lemon curd always in

your fridge will never make you run out of desserts.You can serve with cake ,fruits scones ,eclairs ,biscuits ,cheesecake …..

The tart shells can be made beforehand and stored in the fridge .

This tart can be used with any filling you like .

Now for the recipe…

INGREDIENTS FOR THE TART

175 flour

1 egg

75 gm icing sugar or powdered sugar

75 gm butter

a pinvh of salt

METHOD

Mix all the ingredients together to make a into portions of your choice.

Roll out on a floured board and bake the tarts at 180 C.for 20-25 minutes or till done.

(prick the base with a fork before baking to avoid puffing .

INGREDIENTS FOR THE LEMON CURD

3 eggs

1 cup (100 gm)sugar

50 ml freshly squeezed lemon juice

2 tblsp.butter

2 tsp.grated lemon zest

METHOD

Mix all the ingredients except the butter in a double boiler ,untill thick.

Remove from fire and add butter and mix well to get the velvetty look.

Tip:1. (For those who have the fear of curdling use 2 tsp cornflour when cooking.If it becomes too thick you can add a little fresh cream to adjust the consistency you require.)

2.For eggless lemon curd ,2 tblsp.cornflour and cream may be used

Pour into already baked tart shells and top with slices of strawberry or any fruit of your choice.

OMELETTE DHAL


This is a combination of dhal and omelette.Good combination for crisp

bread,chappathis and rice too.

You can use boiled(halved) poached in place of omelette.

You could bake eggs with a little mix of milk,cut into cubes and add to dhal

for a variation.This will look like pieces of paneer.So do try and post in

your suggestions and comments.

For the recipe now

INGREDIENTS

1/2 cup dhal ( Massoor dhal/ moong

dal/ tuvar dal)

2-3 green chillies

1 tsp.ginger-garlic paste

1/4 tsp.turmeric

1-2 tsp chillies flakes

1 small piece cinammon

For tempering

1-2 tblsp.oil or butter

1/2 tsp mustard seeds

1/2 tsp cummin seeds

Curry leaves

1-2 dry chillies

For the omelette

4 eggs

Finely chopped onions/ spring onions

2-3 green chillies chopped

1/2 tsp pepper

Salt to taste

Suggestion: You could add finely cut vegetables like carrot,beans,cabbage and make vegetable omelette and add to dhal.( The veggies can be slightly sauteed in oil/ butter if you like before adding to the egg)

METHOD

Cook the dhal in a pressure pan or claypot with all the ingredients except

the chilli flakes .

Make the omelettes and cut into strips.

Now temper the dhal and add the chilli flakes and omelette strips and

cook on a low flame for 2-3 minutes and remove from fire.You could

sprinkle coarse pepper if you like.

BRIOCHE


img_20181115_0935408635656221732152584252.jpgToday i’m going to share with you the

recipe for Brioche.It has a rich

content of butter and eggs,and no

water is added when making the

dough.

Brioche originated from France can

be made into savoury or sweet and

served for breakfast or tea.

You can make with dry fruit

inclusions,chocolate,or with fruits

soaked in rum/ brandy.Just a sprinkle

of sugar ,with nuts , lemon or orange

rind alone is a super treat.

Well,i made the dough and divided

into savoury and sweet bakes.(The shapes in the photo may not be perfect as rush job ,but the recipe is lovely).

The kneading process is more of a

workout ,but fortunately owners of

kitchen aid will find it easy.The recipe

i’m going to share with you has

toppings of sweet and savoury.As i

have explained above you can add

fruits into the dough after the 2nd

rise.

Adding cheese with garlic or

tomato,basil,spinach….. ,is also a good

suggestive for savoury brioche.

A little creativity can do wonders,so

do try your  favourites too, and send

in your suggestions and

comments.For the recipe now…

INGREDIENTS (makes 8-10)

4 cups flour

5-6 eggs chilled

a pinch of salt

3 tsp dry yeast

4 tblsp.brown sugar /white sugar

275 gm butter (to  be added after kneading the dough)

METHOD

Mix the flour,sugar,salt,yeast .Use the

dough hook and add the eggs and mix

till it is well combined.Then mix in

the cubed butter and mix well till the

dough looks soft and silky.Cover and

allow to rise.(1st rise).Knead again

cover and allow to rise in the fridge

(2nd rise)(I prepared the dough and

allowed to stay overnight in the

fridge for the 2nd rise )Remove

dough from fridge,and knead again.

Divide into shapes you like and allow

to rise on the baking tray (3rd and final rise).

The toppings i made –  1.Brown sugar+pistachios and lemon rind.   
2.Chopped garlic and  cheese