Carrot Cake

Ingredients

1. Carrot
2. All purpose flour
3. Baking powder
4. Baking soda
5. Butter Milk
6. Sugar
7. Cranberry
8. Almonds
9. Salt

Method:

• Mix the dry ingredients together in a bowl.
• Fine grate the carrots and keep it separately
• To the dry ingredients add butter milk and blend it well.
• Finally add almonds, cranberries and carrot to the cake batter and fold it together.
• Bake the cake batter in 450 degrees for 20 minutes.

Quinoa Paniyaram

Ingredients

• Rice - 1/2 cup
• Urad dhal - 1/2 cup
• Quinoa - 1 cup
• Onion - 1
• Cumin seeds - 2 tspn
• Red chilly - 2
• salt

 Method:

1. Soak rice - urad dhal and quinoa separately for 4 hrs.
2. Grind the soaked rice, urad dhal and quinoa with red chillies.
3. Allow the ground mixture to ferment overnight
4. Fry chopped onions along with cumin seeds.
5. Add the fried onion to the batter.
6. Mix the batter with salt and pour into the skillet.
7. Paniyaram ready to taste with chutney.

Fresh Okra @ backyard

First okra from small plant in our backyard

Green Beans Curry

Ingredients

1. Green beans
2. Coriander powder
3. Cumin powder
4. Turmeric powder
5. Pepper
6. Salt
7. Water

Method:

1. 
   
   Blanch beans and keep it aside.
2. 
   
   In a pan add little oil and then add the blanced beans
3. 
   
   Now add all the masala powders along with little water and allow it to boil.
4. 
   
   Let it cook until all the masala blend well with the beans.
5. 
   
   Beans curry ready to taste with chappathi , Coconut rice or curd rice.

Banana Nutty Cake

Ingredients

1. Wheat flour - 2 cups
2. All purpose flour(Maida) - 1 cup
3. Sugar -  1 cup
4. Banana - 3
5. Raisins - 1/2 cup
6. Almonds - 1/4 cup
7. Vanilla extract - 1 tspn
8. Baking Soda - 1 tspn
9. Baking powder - 1 tspn
10. Oil - 5 tspns
11. Salt - a pinch
12. Water - 1 cup

Method:

1. 
   
   Mix all the dry ingredients except raisins and almonds and keep it aside
2. 
   
   Mash the bananas after peeling the skin.
3. 
   
   Add the vanilla extract and oil
4. 
   
   Mix the dry ingredients to the banana paste and mix them well them a hand blender.
5. 
   
   Finally add the raisins and almonds and mix them gently
6. 
   
   Rub the cake pan with butter and pour in the mixed cake mix.
7. 
   
   Bake them for 30-40 minutes. Cool it for 10 minutes.
8. 
   
   Healthy banana nutty cake ready to taste

Chicken Artichoke Sandwich

Ingredients

1. Bread
2. Artichoke
3. Pickle
4. Tomato
5. Chicken
6. Lettuce
7. Cheese

Method:

• 
  
  Toast the bread and then assemble with the rest of the ingredients
• 
  
  Take one loaf, keep the lettuce peice, then the tomato slices, artichoke peices.
• 
  
  Then the boneless cooked chicken peices and then the pickle followed by cheese.
• 
  
  Close it with another bread toast.
• 
  
  Keep this sandwich on a heated tawa until the cheese melts.
• 
  
  Yummy sandwich ready to taste with a cup of orange juice

Tofu Peas Masala

Ingredients:

1. Tofu - 1 packet
2. Peas - 100 grams
3. Onion - 1
4. Tomato - 3
5. Ginger Garlic Paste
6. Garam Masala
7. Cumin
8. Salt
9. Red chilly Powder
10. Cashew Nut
11. Poppy Seeds (Kasa Kasa)

Method:

• Soak cashew nuts(5) and kasa kasa in warm water atleast for 30 min
• Chop onions and tomatoes and fry them in a pan till the raw smell goes.
• Grind the onion and tomato mixture after it gets cooled
• Take a pan add little oil and when it gets heated, add cumin.
• Then add the ground onion and tomato paste along with the ginger garlic paste.
• Fry until the oil gets to the edge of the ingredients inside the pan
• Now add salt, red chilly powder, garam masala and fry for 2-3 minutes.
• Now add the peas and required amount of water and cook the peas.
• Meanwhile drain the water completely from the tofu and cut them into peices.
• Shallow fry the tofu peices with little oil in a pan.
• Once when the peas is cooked, now add the fried tofu peices and give it a toss until the tofu peices are coated well with the masala.
• Grind the soaked kasa kasa and cashew with water.
• Finally add the cashew n kasa kasa paste and allow it to boil.
• Healthy tofu peas masala ready to serve with chappathi.

Kala Channa Capsicum Fry

Ingredients:

1. Kala channa
2. Green Bell Pepper
3. Onion
4. Coriander Powder
5. Cumin Powder
6. Chilly Powder
7. Salt

Method:

• 
  
  Cook kala channa with salt in pressure cooker.
• 
  
  Add oil in a kadai and add mustard seeds when the oil gets heated.
• 
  
  When the mustard splutters, add chopped onions and fry nicely
• 
  
  When the onion gets translucent, add all the masala powders and fry until the raw smell goes off.
• 
  
  Now add the chopped capsicum along with the salt and fry for 5-10 minutes.
• 
  
  Finally add the cooked kala channa and mix well.
• 
  
  Hot Kala channa Capsicum fry is ready to serve with roti and rice.

Mixed nuts biscotti

Ingredients

1. 
   
   All-purpose flour - 1 cup
2. 
   
   Sugar - 1/4 cup
3. 
   
   Baking powder - 1/2 teaspoon
4. 
   
   Egg - 1
5. 
   
   Mixed nuts - 1/2 cup (I used almonds and raisins)
6. 
   
   salt - 1/4 teaspoon

Method:

• 
  
  Beat sugar and egg in a hand blender
• 
  
  Mix all the other ingredients except nuts.
• 
  
  Now add the dry ingredients to the egg batter in parts and blend to rounded mix
• 
  
  Finally add the nuts and just blend it softly along with the batter.
• 
  
  Take a baking plate and place the batter by forming a log and bake it for 20 minutes
• 
  
  Take the baked log out and allow it to cool
• 
  
  Cut the log sidewards and then bake it for 5 min for one side and the same for the other side.
• 
  
  Cool it and enjoy the biscotti with good coffee/tea

Jeera Rice - Veg Kuruma

Ingredients

1. 
   
   Basmati rice - 2 cups
2. 
   
   Cumin seeds - 2 tspn
3. 
   
   Bay leaves - 1 or 2
4. 
   
   Cardamom - 2
5. 
   
   Cinnamon stick - 2 small pieces
6. 
   
   Fennel seeds - 1/4 tspn
7. 
   
   Ginger-Garlic paste - as per taste(i used 2 tspn)
8. 
   
   Green chilli - 3
9. 
   
   salt

Method:

• 
  
  Wash the rice and fry with little ghee until the water is absorbed. Keep this aside
• 
  
  In a pressure cooker, add little ghee and olive oil.
• 
  
  When the oil gets heated, add bay leaves, cinnamon, fennel seeds and cumin seeds.
• 
  
  Then add the ginger garlic paste and fry until the raw smell goes.
• 
  
  Now add the green chillies and then the rice along with the salt.
• 
  
  Add water in the ratio (1:2) and then leave until 2 whistles.
• 
  
  Rice is ready to serve with mixed vegetable kuruma.

Sundal

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Ragi Semiya

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