Carrot-Beans stir fry

Ingredients

Carrot - 2 medium
Beans - 1/2 lbs
Green chilly - 2 -3, slit lengthwise
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste

Method:

1. Wash, peel and cut the carrots into small strips of about an inch. Similarly cut the beans also into small pieces of about an inch each.
2. Place the carrots and beans in a pan along with the green chillies.
3. Add half a cup of water, turmeric powder and salt to it and stir.
4. Let it cook for about 15 minutes in medium-low flames till all the water is absorbed and the veggies are fully cooked.
5. Now add coconut oil to it and stir well. Switch off the flame.

Serve with rice!

Green beans thoran/poriyal

Ingredients:

Green beans - 1 lb
Grated coconut - 1/4 cup
Dry Red chilly - 1
Turmeric powder - 1/4 tsp
Salt to taste

To temper

Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig or 5-6 leaves
Dry Red chilly - 1


Method:

1. Wash the beans and cut/chop the beans into small pieces . Make sure you remove the ends of the beans.
2. Heat oil in a pan.Add mustard seeds, urad dal and dry red chilly. When  the mustard seeds splutter add the curry leaves followed by the chopped beans.
3. Add turmeric powder, salt and around 1/2 cup water. Mix it well and close the pan. Cook it in medium-low flame for 10 -15 minutes on medium flame or till the water is fully absorbed and the beans are fully cooked.
4. Meanwhile coarse grind the coconut and red chilly in a mixie/blender without adding any water.
5. Once the beans are cooked completely, add these ground coconut to it and mix well. Cook it for another one minute and switch of the flame.

Serve it as a side dish for rice!

Beetroot pickle

Ingredients:

Beetroot - 2 medium
Green chilly -  12- 14
Turmeric powder - 1 tsp
White Vinegar - 1/4 cup
Oil - 2 tbsp
Curry leaves - 2 sprig
Salt to taste


Method:

1. Wash and peel the beetroots. Thinly slice the beetroot and cut the green chilly into 2-3 pieces.

2. Heat oil in a pan. Fry the green chilly for 3-4 minutes. Then add curry leaves and fry for a minute.
3. Add the sliced beetroot pieces and fry for 2 minutes. Then add turmeric powder and salt and saute for a minute.
4. Finally add vinegar and boil for a minute. Switch of the stove.
5. Keep aside for 5-10 minutes.

Serve with rice!!

Rice vermicelli upma

Ingredients:

1. Rice vermicelli - 200 gm
2. Onion - 1 medium
3. Tomato - 1
4. Carrot - 1
5. Cabbage - 1/4 cup, chopped
6. Green chilly - 1-2
7. Ginger garlic paste - 1.5 tsp
8. Turmeric powder - 1/2 tsp
9. Garam masala - 2 tsp + 1/2 tsp
10. Oil - 1tsp + 2 tbsp
11. Jeera - 1 tsp
12. Salt to taste
13. Coriander leaves - to garnish

Method:

1. Boil water . Add salt and a tsp of oil to it,
2. Then add the rice vermicelli to the boiling water and cook for 2-3 minutes. Turn of the heat and loosen the vermicelli with a fork.
3. Drain and rinse under cold water. Keep aside.
4. Meanwhile chop all the vegetables.
5. Heat 2 tbsp of oil in a pan. Add jeera followed by chopped onion and carrots. Saute till the onions are are translucent.
6. Add the ginger garlic paste and fry for another minute.
7. Now add the chopped tomatoes and cabbage and fry till the tomatoes are soft and mushy.
8. Add the turmeric powder , garam masala and salt and fry it for another 1-2 minutes.
9. Now add the cooked vermicelli to the above mixture and mix well.
10. Garnish it with coriander leaves.


Notes:

1. Add oil to the boiling water and rinsing under cold water helps to remove the stickyness of the vermicelli.
2. You can add any vegetable of your choice like beans or capsicum.

Chocolate butter cake with chocolate frosting

It was my daughter's 5th birthday on October 10. She wanted chocolate cake with chocolate frosting with flowers on it :)

Source : Joyofbaking

Ingredients:

For chocolate cake

1.  All purpose flour - 2 and 1/4 cups
2. Sugar - 2 cups
3. Eggs - 3, at room temperature
4. Unsweetened cocoa powder - 3 tbsp
5. Semi sweet chocolate pieces - 1 cup , chopped
6. Baking soda - 1 tsp
7. Baking powder - 2 tsp
8. Salt - 1/2 tsp
9. Hot coffee - 1 cup
10. Butter - 1 cup ,at room temperature
11. Milk - 1 cup, at room temperature
12. Pure Vanilla extract - 2 tsp

For Chocolate frosting

1. Butter - 1 cup, at room temperature
2. Powdered sugar - 2 cups
3. Semisweet chocolate chips - 1.5 cups
4. Pure vanilla extract - 1.5 tsp

Method:

1. Preheat oven to 350 degree F. Butter the bottom of a 9 x 13" cake pans (or you can use two 9" pans).Line the bottom of the pan with parchment paper and grease it with butter.
2. In a bowl, add the chopped chocolate pieces, chocolate powder and hot coffee and mix till the chocolate pieces are fully melted. Set aside to cool to room temperature.
3. In a large mixing bowl , combine the flour, baking powder, baking soda and salt.
4. In another bowl, beat the butter until soft . It will take around 1- 2 minutes.
4. Gradually add sugar and beat for another 5- 6 minutes till it is very light and fluffy.
5. Add eggs one at a time , beating after each addition. Scrape down the sides of the bowl and beat for another 1-2 minutes.
6. Add vanilla extract and melted chocolate and beat until combined for about 2-3 minutes.
7. Alternatively add the flour and milk and beat on low speed, like add 1/3rd flour, then half the milk, then 1/3rd flour, half the milk and the remaining 1/3rd flour. Beat till the mixture is well combined.
8. Pour the batter into the pan and bake for 30 - 35 minutes or until a tooth pick inserted comes out clean. Cool completely before frosting.

Chocolate frosting

1. Place the chocolate chips in a bowl on top of simmering water. Melt the chocolate chips and allow it to cool to room temperature.
2. In a large mixing bowl, place the butter and beat till the butter turns soft, about 2-3 minutes.
3. Add the powdered sugar and vanilla extract and beat on high till the mixture turns very soft, light and fluffy, for about 4-5 minutes.
4. Then add the melted chocolate to it and beat on low for about 1-2 minutes and then beat on high speed for another 2-3 minutes till the mixture is very smooth.

Decorate the cake with frosting and enjoy!!

Coconut Pudding

Ingredients

Milk - 1 cup
Condensed milk - 1/2 tin
Coconut milk - 1 cup
Agar agar/China grass - 5 gm
Water - 1 cup

Topping

1. Cashews - 2 tbsp
2. Sugar - 2 tsp


Method:

1. Boil milk and condensed milk. Allow it to cool down.
2. Once the milk and condensed milk has cooled down completely, add coconut milk to it and mix well.
3. Meanwhile break china grass into small pieces. Boil water and china grass till all the china grass has dissolved completely.
4. Add this china grass to the milk mixture immediately and mix well.
5. Now pour this mixture into a pudding tray and allow it to cool down.
6. Dry roast cashews. Crush it along with sugar in a mixie or mortar.
7. Now decorate the pudding with the cashews.
8. Cover the pudding with a plastic wrap.
9. Refrigerate for 4-5 hours .

Serve  chilled.

Notes:

1. Coconut milk should be added only after the milk has cooled completely , otherwise the milk curdles.
2. Pour water immediately into the china grass vessel, once it has been emptied.

Apple jam

Ingredients:

1. Apple - 4 chopped,peeled and chopped
2. Sugar - 2 cups
3. Fresh lemon juice - 1.5 tsp
4. Water - 1 cup

Method:

1.  Place the chopped apples along with water in a heavy bottom pan. Boil for 5 min.
2.  Now add the lemon juice and boil for another 10 minutes on medium flame till the apples are soft and mushy.
3. Switch off the stove and mash these apples well with a potato masher or a thick ladle.
4. Return the pan to heat and add sugar. Stir and bring it to boil on medium flame. Taste check for sugar and add more if required.
5. Cook on medium-low heat for about 25 - 30 minutes till the mixture turns thick.
6 Test for jelly -  Place the jam on a cold spoon or plate and check if it is holding shape. If the mixture is watery/thin cook for a few more minutes.
7. Allow it to cool for 5-10 minutes.
8 Transfer it to clean, dry bottles when it is still warm.
9. Store in refrigerator for more than a month.

Carrot halwa / Gajar ka halwa

Ingredients:

1. Carrot - 4 cups , grated or finely chopped
2. Whole milk - 3 cups
3. Sugar - 1 cup
4. Condensed milk - 2 tbsp
5. Cardomom powder - 1 tsp
6. Ghee - 2 tbsp
7. Chopped nuts - 3-4 tbsp (I used pistachios)

Method:

1. Heat ghee in a heavy bottom pan and add the grated carrots to it. Saute for 4-5 minutes till the raw smell of the carrots disappears.
2. Add milk to this and cook on medium-low flame till the carrots are soft and the milk have almost fully evaporated. Keep stirring in between.
3. Then add  sugar and condensed milk to it . The mixture becomes watery when you add sugar , so  keep stirring.
4. When the moisture is fully evaporated , add a tsp of ghee to it and mix well till you get a thick mass.
5.Add cardamom powder and nuts and mix well.

Serve hot or cold!!

Ulli vada

Ingredients:

Onion - 1 medium, sliced thinly
Besan - 1 cup
Rice flour - 1/4 cup
Red chilly powder - 1.5 tsp
Ginger - 1/2 tsp, chopped or grated
Curry leaves - 2 sprig chopped
Salt to taste
Oil for deep frying


Method:

1. Place the sliced onion in a bowl and add salt to it. Mix it well and keep aside for 10- 15 minutes.  Water will come out of onion. There will be enough water coming out from the onion , so you need not add any more water while making ulli vada.
2. Now add besan , rice flour, red chilly powder, grated ginger and chopped curry leaves to the onion and mix well. Add more besan if required.
3. Heat oil for frying. When the oil is very hot , reduce the flame to medium and start adding small spoons of batter into it.
4. Deep fry till crispy and light brown. Drain in a paper towel.

Banana Bajji

Ingredients:

Raw banana - 2
Besan /Kadala mavu / Gram flour - 1.5 cups
Rice flour - 1 tbsp
Red chilly powder - 1.5 tbsp
Baking soda - 1/4 tsp
Asfoetida - 1/2 tsp
Salt to taste

Method:

1. Combine besan, rice flour, red chilly powder, asfoetida, baking soda and salt in large bowl. Add just enough water to make a semi thick batter. Keep aside for 10-15 minutes.

2. Peel off the banana and cut into half. Thinly slice the banana pieces and put it in the besan mixture.

3. Heat oil for deep frying. When the oil is hot reduce the flame to low and the banana pieces to the oil. Fry on both sides till it is light brown and crispy. Drain in a paper towel.

Chocolate banana muffins

Ingredients:

Banana - 2 ripe bananas
Egg - 1
Oil - 1/3 cup
All purpose flour - 1.5 cups
Sugar - 1 cup
Cocoa powder - 1/4 cup
Baking powder - 1/4 tsp
Baking soda - 1 cup

Method:

1. Preheat oven to 350 F.

2. In a mixing bowl, mash the bananas with a fork. Then beat in the egg. Then add oil to this and mix well so that everything is well combined.

4. In a separate large bowl , sift together all purpose flour, sugar, cocoa powder, baking powder and baking soda.

5. Fold in the banana mixture and the flour mixture. You can add chocolate chips, about 1/2 to 3/4 cups at this stage. Since I didn't have chocolate chips at home I didn't add it.

5. Pour the batter into prepared muffin cups to 3/4 of it.

6. Bake for about 30 minutes or until tooth pick inserted comes out clean.

Easy Strawberry smoothie

Ingredients:

Strawberry - 20
Sugar - 4-5 tbsp
Curd - 1 cup
Milk - 1/2 cup (2% milk)
Vanilla extract - 2 tsp
Ice - 8 cubes crushed

Method:

1. Combine all the ingredients in a blender and blend till creamy and smooth. Then add the crushed ice cubes and blend once more.

Serve chilled!!