Eggless Chocolate Banana Cake


Ingredients :
2 cups all purpose flour
1/3rd cup butter/oil/ghee
3/4th cup coco powder
1 ripe banana mashed
1 cup full cream milk
2 tsp baking powder
3/4th cup powdered sugar

Method to bake:

Sieve flour,sugar,baking powder and coco powder. Mix together.
Blend milk,oil and banana together
Add flour mixture spoon by spoon to the milk blended above.
Grease your baking tray or put a butter paper.
Preheat your oven at 180 degree centigrade for 5 to 10 minutes (low rake)
Bake the cake for 40 minutes at 180 degree centigrade.
Allow the cake to cool down completely before you cut into pieces.

Palak Muttor



An amazing dish with simple mild flavours.
Ingredients:
1kg palak
1 cup green peas
150 grams paneer (optional)
2 small onion chopped
1 big tomato chopped
1 tbsp ginger garlic paste
Salt to taste
1 tbsp cream
1 tsp oil
1 tsp green chilies chopped
1 tsp red chili powder
1 tsp garam masala powder

Method to cook:
Blanch Spinach in hot water for 10-15 minutes. Chop half of them and puree the rest.
Heat oil in a pan. Add cumin seeds. As it splutters, add ginger garlic paste and green chilies.
Add onions and cook till it turns brown.
Allow it to turn brown. Add chopped tomatoes and chopped spinach. Cook for 5 minutes till tomatoes are well cooked.
Add all the spices.
If using paneer, deep fry the paneer cubes till it turns golden brown.
Add the spinach puree to the kadai. Add the paneer pieces, salt to taste and cook for 2-3 minutes. Add water if you think is required.
Add cream before serving.
Your gravy is ready to be served.

Schezwan Mushroom

Its been ages since I have posted any recipe. Not that I lost interest in cooking, I have been keeping extremely busy with personal and official chores. I hope I will make it more regular in future.

Ingredients:1 pkt button mushroom , each cut into half
2 onions chopped into equal size
For the mariantion:
2 tbsp cornflour
1 egg beaten
1 tbsp ginger garlic paste
1 tsp soy sauce
1 tsp tomato sauce
1 tsp scehzwan sauce
salt to taste
Mix everything well. Dip the mushrooms in the batter and deep fry in hot oil.

For the sauce :
1 whole dry red chili
1 tbsp worchister sauce
1 tbsp dark soy sauce
1 tbsp tomato sauce
1 tbsp scehzwan sauce
1 tbsp cornflour
2 green chilies chopped
1 tsp ginger garlic paste

Heat 1 tbsp oil in a pan. Add giger garlic paste. Add the chopped green chilies.
Add Onion, dry red chili and fry till done. Mix all the sauces together . Add cornflour to it and mix well.
Add this to the pan. Add a little water if required.
Bring it to boil. Add salt to taste.
Now add the freid mushrooms.
Schwezwan Mushroom is ready

Corn Bruschetta



Adopted from Manjula's Kitcheb Videos.I did some basic changes to the recipe.
Ingredients :
2 cups Corn Kernels
1 cup Milk
1 tbsp Cornflour
Bread slices
Butter to Toast
Freshly ground pepper
Chopped Green Capsicum
Lemon juice
salt to taste
2 green chilies chopped
1 tbsp chopped coriander leaves
1 tbsp grated cheese
Method to cook :
Boil corn and milk together till corn turns soft.
Allow it to cool down. Add cornflour and blend to a coarse paste.
Heat oil in a pan.
Add cumin seeds, corn paste and cook for some time. Stir continously.
Add salt, pepper and chopped bell pepper.
Add geen chilies, coriander leaves and mix well.
Switch off the flame. Add grated cheese , squeese lemon juice and mix well.
Toast bread with butter.
Put some hot Cooked Corn and serve immidiately.
Tastes good when hot.

Paneer Jhalfrezi

This recipe can be prepared in jiffy when you have very less time in hand.

Ingredients :
Paneer cut into 1 inch long thin pieces
2 small onion cut into julians
1 big tomato cut into long slices
1 capsicum cut into long slices
1 tbsp tomato ketchup
1 tbsp chili garlic sause
1 tsp soya sauce
salt to taste
1 tbsp oil
1 tbsp ginger garlic paste
3 to 4 green chilies slit into two

Method to cook:
Heat Oil.
Add ginger garlic paste and green chilies.
Once raw smell goes, add the onion slices and cook til it turns pink.
At this point, throw in the paneer pieces, capsicum and tomato slices together.
Add on high flame. Add salt to taste.
As the tomato turns soft, add tomato sauce, chili garlic sauce and soy sauce.
Saute for 3-4 minutes till capsicum is just done but still is slightly crunchy.
Pack in your lunch box and enjoy.

Aayi's Santula

This is my Aayis Recipe..Its a common in every Oriya Kitchen. The vegetables can either be fried directly in oil or boiled first to soften them. The main vegetables used are pumpkin, eggplant and potato. Sometimes, parwal is also used.

Ingredients :
250 grams parwal, peeled and chopped into small pieces
1/2 brinjal chopped
1 potato chopped along with skin
100 grams pumpkin chopped
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves
1 tsp turmeric powder
1 tsp red chili powder
2-3 green chilies chopped
1 onion finely chopped
1 tsp ginger garlic paste

Method to cook:

Heat oil in a wok.
Add mustard seeds and allow to pop.
Add cumin seeds.
Add curry leaves and green chilies.
Add onion and cook till brown. Add ginger garlic paste and cook till raw smell disappears.
Add all the vegetables, turmeri powder, red chili powder and cook on high for about 10 minutes.
The vegetables will release all juices. Let Vegetables cook in its own juice. Dont add water.
Once vegetables turn soft, add salt and mix well.
Server Hot with Parathas.



Beans –Coconut Stir Fry


Ingredients :3 cups Beans cut onto small pieces
1 onion chopped
1 cup grated coconut
1 tsp turmeric powder
3 green chillies chopped
4-5 curry leaves
1 tsp cumin seeds
1 tsp mustard seeds

Method to cook :
Heat oil in a pan.
Add curry leaves, mustard seeds and cumin seeds.
Add chopped green chillies
Add chopped onion.
Saute till brown.
Add chopped beans and turmeric powder .Cover and cook till 75% done.
Add grated coconut and salt.Cover and cook again till completely done.
Serve with chapatti

Aloo Mangode ki Sabji



Ingredients for Aloo Mangode ki Sabji:

1 cup wadi (Dried Urad daal Dumplings)
2 small potatoes peeled and cubed
1 onion
2 tomatoes
3-4 garlic cloves
½ inch ginger
2 tbs oil
1 tsp cumin seeds
1 tsp mustard seeds
Pinch of Hing
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbs chopped coriander leaves

Method to cook :
Heat 1 tbsp oil in pressure cooker.
Fry wadis in the pressure cooker till it turns brown. Take them out and keep aside.
Add 1 tbsp oil again.
Add hing, mustard seeds and cumin seeds.
Add ginger garlic paste.
As it get cooked, add onion paste and cook for some time.
Add finely chopped tomatoes and cook till its pulpable.
Add all the dry spices.
Add cubed potatoes, fried wadis, 1 cup water, salt to taste.
Close the lidof pressure cooker and cook on high till your hear one whistle.
Switch off the flame and allow pressure to drop.
Open lid and serve garnishing with chopped coriander leaves

Masala Omelette Cheese Toast


Ingredients :
6 bread slices
3 slices of cheese
3 eggs
2 green chillies finely chopped
1 tbsp chopped coriander leaves
1 tsp ginger garlic paste
Salt to taste
For the sauce:1 portion mustard sauce
1 portion mayonnaise
2 portion red ketchup

Method to cook :
Beat eggs together with salt, ginger, garlic, coriander leaves and green chillies till light and fluffy.
Mix the 3 sauces and apply on inner side of bread slices.
Place 1 cheese slice between two bread slices.
Heat a non stick pan. Pour few drops of oil and spread it well.
Take the bread sandwiched with cheese slice and dip in the eggs.
Immediately take out and place on the pan.
Cook on all the sides till done.
Allow the toasts to cool down.
Cut into two and serve for breakfast

Mutton Liver Fry


Ingredients:

250 gms mutton liver chopped into very small pieces
100 grams mutton piece chopped finely
1 tsp meat tenderizer or 1 tbsp raw papaya paste
1 tsp turmeric powder
1 tsp red chili powder
3-4 curry leaves
1 tbsp oil
2 green chili chopped
1 big onion chopped
1 big tomato chopped
1 tsp ginger garlic paste
1 tsp garam masala powder
Juice of half lemon

Method to cook :

Add meat tenderizer/raw papaya paste to mutton and liver pieces and keep aside for 15-20 minutes.
Heat oil in a kadai.
Add curry leaves and green chilies.
Add chopped onion , ginger garlic paste and cook till onion turns brown.
Add chopped tomatoes and cook till soft.
Add liver pieces and mutton pieces.
Add red chili powder and turmeric powder. Mix well . Cover and cook for 5 minutes.
Add salt, garam masala powder cover and cook again.
Add little water if it sticks to the kadai.
Cover and cook till done.
At the end , squeeze out lemon juice.
Cook for a minute.
Mutton Liver Fry is ready to be served.

Varan Fal/Daal Dhokli/Mutkule


Daal Dhokli, a famous dish of Gujarat is also known as Varan Fal or Mutkule in Maharashtra. It is not only healthy but is a must dish for lentil lovers. The ingredients to make them is generally always available in every kitchen.

Ingredients :

For daal :
1 cup toor daal
1 tsp turmeric powder
Salt to taste
1 tbsp tamarind paste
1 tbsp jaggery
2 cups of water

For dry roasting and grinding :1 tbsp sesame seeds
1 tbsp dry coconut
2-3 dry red chilies
1 cinamon stick
1 black cardamom
2 green cardamom
1 tsp coriander seeds
1 tsp cumin seeds

For tempering :
1 tsp mustard seeds
1 tsp mustard seeds
Pinch of hing

For garnishing :
1 tbsp green coriander leaves chopped
1-2 green chilies chopped
1 tbsp ghee

For the dhokli :
1.5 cups wheat
½ cup besan
1 tsp red chili powder
1 tsp turmeric powder
1 tsp ajwain
1 tbsp oil
Salt to taste
Water for kneading

Method to cook :
Boil daal in pressure cooker with salt and turmeric powder .
Mash daal properly.
Knead wheat flour and besan with other ingredients. Keep Aside for 10 minutes.
Roll out into chappatis and cut into small squares.
Heat oil in a pan. Add hing .Add cumin seeds and mustard seeds .
Add the mashed daal to the pan. Add jaggery, tamarind paste and the ground spices.
Once daal starts boiling, add the small chappati pieces.
Add 1 cup of water and keep boiling for 10 minutes more.
Garnish with coriander leaves and green chilies.
Serve with desi ghee.

Malvani Chicken Curry/Kombdi Vade




Malvani Cuisine is the cuisine of Konkan Region of Westernn Ghats, a combination of Maharashtrian and Goan Cuisine. It evidently uses lot of coconut in almost every form available.

Ingredients :

1 kg chicken cut into medium size
3 large onion chopped finely
3 large tomatoes chopped finely
3 tbsp oil
1 bay leaf

For garnishing :1 tbsp fresh grated coconut
1 tbsp chopped fresh coriander leaves

To be ground to paste:
1 whole coconut
3 green chilies
1 cup coriander leaves
1 inch ginger
1 whole garlic

To be dry roasted and finely ground to powder :
6 dry red chilies
6 cloves
1 big cinnamon stick
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp nutmeg
1 bay leaf
1 tsp red chili powder
1 tsp turmeric powder

Method to cook :

Heat oil in an aluminum vessel.
Add bay leave and chopped onions. Fry till brown.
Add chopped tomatoes and cook till soft.
Cook on medium to low flame stirring continuously.
At this stage, add the chicken pieces and malvani masala.Mix well.
Add 2 glass of water, coconut paste and salt. Cover and cook for 30 minutes.
Mix well. Keep as much gravy you want or reduce by increasing the flame.
Garnish with coriander leaves and freshly grated coconut.
Serve hot with Rice/Roti

Rasabali


This is lip smacking dessert from Orissa. It can be called sister of rasmalai and easier to prepare. This is basically deep fried sweet cheese balls floating in thick milk.

Ingredients :
2 litres milk : divided into two portion
1 tsp cardamom powder freshly ground
4-5 strands of kesar
1 cup sugar
1 lemon
Handful of Dry Fruits
1 tbsp milk powder
pinch of baking soda
1 tsp cornflour

Method to Prepare :
Boil 1 litre milk in pan. Once, it starts boiling, add lemon juice. Its separates to give you paneer.
Add 1 tbsp sugar, cornflour and milk powder to the paneer and mash it well.
Make small balls and deep fry in ghee or oil.
Keep Aside.
Heat the remaining milk in a non stick pan. Reduce it to 3/4th . At this this stage, add cardamom powder and kesar.
Add sugar and the paneer balls. Boil the paneer balls in milk for about 5-6 min on low flame.
Add dry fruits.
Rasabali is ready to be served.

Cabbage Fritters


Extremely mouth watering and very easy to prepare. Saw the recipe floating in many blogs recently. Finally , I got a chance to prepare and relish it myself. Was very very satisfactory.

Ingredients :
2 cups channa daal
1 cup cabbage shredded
2 green chilies
1 inch ginger
1 tsp ajwain
1 tsp red chili powder
1 tsp turmeric powder
Oil for deep Frying
Salt to taste
Pinch of Hing

Method to cook :Soak Channa Daal in water for 1 hour.
Grind along with ginger and green chilies. With minimum water.
Add hing, shredded cabbage, ajwain, salt to taste, red chili powder and turmeric powder.
Heat oil in a kadai. Make small patties and drop in the oil. Fry on both sides till done.

Kachi Dabeli


Kachi Dabeli is a very famous snack item in Maharashtra . Its comes 2nd to Vada Pao and before Pav Bhaji and I guess It’s a fusion of both. Extremely lip smacking item. I prepared them for Iftaari and we enjoyed a lot

Ingredients :

8-9 Pav/Bun
3-4 medium potatoes boiled, peeled and mashed
4-5 medium size onion chopped
1 pomegranet deseeded
2 tsp pav bhaji masala
1 tsp chaat masala
1/2 lemon juice
Tamarind Chutney
Green Chutney
Butter
Farsan(Nylon Seo)
Roasted Peanutes with Skin Removed
1 tsp oil
Salt to taste

Method to make Dabeli :

Heat 1 tsp oil.
Add 2 tsp onion chopped.
Add 2 tbsp tamarind Chutney
Add 2 tbsp green chutney
Add Pav Bhaji Masala
Add Chaat Masala and Lemon juice
Add boiled and mashed potatoes and salt to taste. Mix well and cook for 4-5 minutes.
Dabeli Masala is ready. Allow the mixture to cool. Mix some pomegranate seeds and roasted peanuts.
Add chopped coriander leaves.
Take a pav and sut into half. Apply Tamarind Chutney and Green Chutney on inner side of Pav.
Stuff some good amount of dabeli masala and put some Farsan above it. Put the other Pav above it.
Heat a tawa. Apply butter on both sides of Pav and gently heat on all sides. Gently press down with a spatula.
Serve Hot.

Cheesy Black Olive- Corn Sandwich


Bread Slices
Butter for toasting
Boiled corn
Grated cheese
Chopped Basil
Thin Tomato Slices
Freshly Ground Pepper

Take a bread slice.
Apply some butter. Sprinkle some pepper powder.
Put thin tomato slices. Add grated cheese.
Put some chopped olives. Spread Boiled Corn.
Add some more grated cheese.
Put another slice of bread. Apply butter on outer sides and Grill the sandwich till done.
Enjoy with a hot cup of coffee

Green Papaya Pickle


This is unbelievably tasty. Feed someone and people cannot make out that it is made up of Green Papaya.

2 cup raw papaya peeled
2 tbsp sugar
Pinch of hing
1 tsp cumin seeds
1 tsp mustards seeds
Juice of half lemon
½ cup vinegar
1 tsp oil

Heat oil in kadai
Add hing, cumin seeds and mustard seeds.
Add raw papaya, sugar , vinegar and lemon juice.
Cook till water is absorbed and the papaya turns soft.
Enjoy with Rice, Daal and Sabji

Mashed Muttor Paneer Sandwich


Ingredients for the stuffing :

½ cup green peas boiled and mashed
1 medium size potato boiled, peeled and mashed
½ cup paneer mashed
½ cup grated cheese
Salt to taste
1 tsp red chili powder
1 tsp white pepper powder

Green Chutney(grind some green chilies, mint and coriander leaves)
Bread Slices
Butter

Mix all the ingredients for the stuffing properly.
Apply butter on the inner side of bread slices. Apply some green chutney.
Stuff a good amount of stuffing.
Apply butter on outer side . Grill till done.
Serve along with Hot Ketchup

Pizza Sandwich


Ingredients :
2 tomatoes finely chopped
1 green capsicum finely chopped
1 onion finely chopped
6 pieces of bread slices
½ cup grated cheese
Pinch of salt
1 tsp oregano
1 tsp parsely
Butter to toast
1 tsp oil

Method to cook :
Heat oil in a wok.
Add chopped onion. Cook for 1 minute on low flame.
Add capsicum. Cook for 1 minute again.
Switch off the flame.
Add tomatoes and mix well.
Allow the mixture to cool down completely.
Mix grated cheese, parsley and oregano.
Toast the bread on the inner side. Place some stuffing and place another piece of bread.
Heat a pan. Place the toast on pan and apply butter on outer side. Turn it upside down. Apply some more butter.
Press with a flat spatula so that the cheese melts and holds the bread slices together.
Serve with Tomato Ketchup.

Methi Daal


Ingredients:

1 cup tuwar daal soaked in water for half an hour
2 cups methi leaves chopped
1 tsp turmeric powder
Salt to taste (about 1 tbsp)
2 tomatoes chopped
2 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
2 green chilies chopped
1 big onion chopped
1 tbsp ginger garlic crushed

Method to cook:

Cook daal with methi in pressure cooker
Heat oil in a pan. Add cumin seeds, mustard seeds.
Once it starts spluttering, add green chilies, chopped onions and ginger garlis paste.
Let the onions turn brown.
Add tomatoes and cook till done.
Add cooked daal, red chili powder and bring it to boil.
Methi Daal is ready to serve.

Garlic Rice


This is perfect recipe for garlic lovers. It’s extremely simple to make but gives a very nice aroma.
Ingredients :
1 cup rice cooked along with salt to taste
1/4th garlic crushed
1 tbsp cumin seeds
1 onion cut into julians
2 tbsp oil

Method to cook :
Heat oil in a wok. Add onions and crushed garlic. Cook till it turns brown.
Add cumin seeds. Once it starts to splutter, add the cooked rice. Mix well.
Serve with Daal and Curry

Tomato Stuffed Masala & Capsicum Stuffed Masala




This recipe goes very well with rice and is a sure shot hit if you have guests invited. You must try out once. I promise you will not be disappointed.

Ingredients for the gravy :
2 onions
½ inch ginger
2 green chilies
½ cup groundnuts
½ cup grated coconut
2 tomatoes
1 tsp coriander seeds
4-5 curry leaves
2 tbsp oil
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds

Ingredients for the stuffed Vegetables:
2 big green capsicum
2 big tomatoes
3 big potatoes boiled and mashed
½ cup green peas
1 onion chopped
2 green chili chopped
1 tsp oil
½ tsp turmeric powder
1 tsp cumin seeds
1 tsp garam masala powder (optional)

Method to cook :
Scoop out the contents of tomato and capsicum to give them a big scoop inside.
Boil the capsicum for 5 minutes in hot water to make them soft. Tomatoes need not be cooked.
Heat 1 tsp oil in pan. Add chopped onions and cumin seeds. Once it turns brown, add green peas , chopped green chilies, cover and cook for 5 minutes.
Add turmeric powder, mashed potatoes and salt. Cook for 5 minutes more. Switch off the flame and allow it to cool.
Stuff the tomatoes and capsicum with the cooked potatoes. Heat a non-stick tawa with little oil and cook all sides of the stuffed vegetables till you see it turns brown.
For the Gravy, grind tomatoes, onions , ginger and green chilies together.
Dry roast coriander seeds, groundnuts and coconut and grind to a fine paste as well.
Heat oil in a kadai . Add cumin seeds, add curry leaves and the tomato paste. Cook till the raw smell is gone. Add turmeric powder, red chili powder and the groundnut paste. Add 1 glass of water, salt and bring it to boil.
Once the gravy is cooked and ready, add the stuffed vegetables and serve hot.

Italian Landscape - A place in Italy

Tamarind Upama





Serves Two person

Ingredients:
1 cup rawa
1 medium size onion chopped
1 tomato chopped
½ tspn mustard seeds
5-6 curry leaves
2 tbspn coriander leaves chopped
1 tsp turmeric powder
1/2 a cup tamarind extract
½ tbspn Ginger chopped very finely
1 tbspn peanuts
1 tbspn channa daal
1 tbsp Urad Daal
2 dry red chilies
Pinch of Hing
1/2 tsp ginger grated
salt to taste

Method to cook :
1. Roast Rawa on medium heat on a tawa for 7-8 minutes
2. Put it aside.
3. Heat Oil in a pan. Add hing,mustard seeds, curry leaves, peanuts,channa daal , urad daal and chopped ginger.
4. Add onions and cook for 3-4 minutes till onion turns brown.
5. You need to put the flame on high to add tomatoes.
6. Cook this for another 2-3 minutes.
7. Now add 1.5 cups of water ,1/2 cup of tamarind water and salt to taste.
8. Allow water to boil.
9. Lower the flame and add the roasted rawa.
10. Mix it well, add Corainder leaves on top.
11. Cover the lid and cook for 3-4 minutes.
12. Tamarind Upama is ready to serve.

Preparation Time : 10 minutes
Cooking Time : 15 minutes

Black Forest Cake





I had to bake a cake for my husband’s Boss Birthday .I am so proud of it since it was quiet a success. Everybody liked it. I wanted to try this cake since a long time. But, I never had the courage to do so. Always had a big doubt about making whipping cream..At first, I was not sure what it is. The 1st time I tried to make, I used Amul cream and whipped with Fork.. Oh God, that was a disaster. After that incident, I researched a lot; I wanted to join a baking class too. However, in my city, it is hard to find baking classes on weekends. On a week day, it is just not possible. Hence, I went through many blogs, youtube and then finally found a store where I could find whipping cream. Believe me or not, I started having night mares two days before I had to actually bake the cake that the whipping cream was disaster 2nd time too. The good bakers must be laughing after reading the story.

Ingredients:

2 cups Flour sieved
1/2 cup German Coco Powder sieved
1 1/2 cup powdered sugar sieved
4 eggs
100 grams butter
1 cup milk
3 tsp baking powder ( 2 tsp baking powder + 1/2 tsp baking soda)
1 tbsp vanilla essence

For Frosting :
200 grams whipping cream( Don’t confuse with Amul Cream, it is different. I am not sure if you can use the cream that sits on top of milk. For Puneites, please note whipping crème is available in Dorabjee, Camp, ABC Farms, Koregaon Park and in some DMart Stores)
4 tbsp sugar
1 tsp vanilla essence

For the syrup:

1/2 cup water
1 tbsp sugar
1/2 tsp vanilla essence

Some Cherries (15-20) and 1 Chocolate Bar

Method to bake :

Bring eggs and butter to room temperature.
Whisk butter and sugar together till mixed well.
Add 4 eggs to it one after another. Keep blending with electric beater.
Add vanilla essence.
Mix flour, sugar, coco powder, baking powder and baking soda well with a spoon.
Add 2 tbsp at a time to the batter. Keep blending at the same time.
Once all the flour is added , add milk and blend for few minutes till a ribbon like consistency is achieved.
Grease a baking tray on the sides . Cut out a butter paper and place on the bottom.
Pour the batter into the baking try and bake for 45 minutes in a pre-heated oven (at least 15 minutes) at 180 degree centigrade.
Do a clean toothpick test to check if cake is baked properly.
Allow the cake to cool down.
Turn it over an iron rack. Cake comes out clean.
Remove the butter paper. The sign of a perfect baked cake is when there isn’t a dome formed at the top. The top should be flat.(I read it somewhere) This time it was flat indeed.
Once, cake is completely cool, take a serrated knife to cut cake into 3 parts. This requires quiet a skill. If you don’t have that, use a fine strong thread to cut the cake. Hold the rack tightly/ask somebody to hold it. You can move the thread across the cake. It cuts perfectly .Gently place the pieces on three different plates.

For whipping the cream:

Take a steel container deep bowl and beater and put in freezer for at least 1 hour .
Put the whipping cream in freezer for at least 15 minutes.
Take another container bigger than the steel container taken above and pour ice cubes and some cold water in it. Now place the steel container in it. This is called giving an ice bath. The whipping cream needs to be beaten at 5 degree centigrade
Pour the whipping cream into the container and beat with electric beater, starting with low and gradually increasing speed.
Once you see volume has increased slightly, add sugar and vanilla essence at this time.
Beat again till you get soft peaks. This should take about 4-5 minutes. Remember not to over beat as whipping cream will generate butter and then there is no going back.

Chop some cherries and keep few aside for decorating

For assembling the cake:

Take a thick cardboard and cover with aluminum foil.
Take 1 tbsp cream and spread evenly on the board. Keep the 1st layer of cake on it. It prevents cake from slipping off. Sprinkle some syrup on the 1st layer. This prevents cake from drying out.
Now place a good dollop of cream over it. Spread it evenly. Spread some chopped cherries evenly.
Put the second layer gently and repeat the steps. Put the third layer also.
Cover the whole cake with remaining cream. Grate some chocolate and place it as shown the picture.
Decorate with Cherries and our Black Forest cake is ready.

Clustered Beans with Sesame Powder


Ingredients :
3 cups clutered bean cut into 1 cm long pieces
1 potato, peeled and cut into small pieces
1 big onion chopped
3-4 curry leaves
1 tsp hing
1 tsp cumin seeds
1 tsp mustard seeds
5-6 garlic pieces crushed
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp oil
Salt to taste
2 tbsp roasted sesame seeds

Method to cook :
Boil water in a pan. Add clustered beans and cover with lid for 10-15 minutes. Beans becomes soft.
Heat oil. Add hing and curry leaves. Add mustard and cumin seeds.
Add onion and garlic. Sauté till brown.
Add beans, potatoes, chili powder, turmeric powder and salt. Cover and cook till done.
Add sesame seeds and mix well. Cook for some more time.
Serve hot with Rotis

Konkan Style Pomphret Fry



Ask your fishmonger to cut the pomphret into steaks.

Ingredients :

2 big pomphrets cut into steaks
1 small coconut grated
3-4 green chilies
3 kokum soaked in 1/2 cup warm water for an hour
1 inch ginger
4-5 big garlic pods
1 tbsp cumin seeds
salt to taste
1 tsp turmeric powder
Oil for Shallow Frying

Method to cook:

Roast grated coconut and cumin seeds on tawa till aroma comes out. Grind together with the rest of the ingredients except the fish.
Marinate the fish with the coconut mixture.
Heat oil in a tawa. Fry the Marinated Fish Steaks on both sides till done.
Enjoy the Fish Fry.

Egg Pulusu



I always prepared any gravy for a dish by adding tomatoes to add the sourness. However, recently I am trying out the tamarind version for a change.. I am quite happy with result.It gives variation to my cooking and slight change from the usual..Prepared Egg Pulusu .

Ingredients :

6 hard boiled egg. Remove shell and make deep cuts.You can tawa fry the eggs with little oil to make them golden from outside. Keep aside.

Make a paste of 1 onion, 1 tomato, 1 tsp cumin seeds, 2 green cardamom and 2 cloves after gently tossing them in 1 tsp oil.

1 inch ginger, 5 garlic pods and dry fenu greek leaves crushed
1 tsp sesame seeds ground to powder
1 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
salt and sugar to taste
extract from 1 lemon size tamarind
coriander leaves for garnishing
2 tbsp beaten curd
4-5 curry leaves
1 tbsp oil

Method to cook:

Heat oil in wok. Add curry leaves, add the ginger garlic paste. Cook for sometime.
Add onion paste and cook till oil is separated.Add the dry powder masala and boiled eggs. Coat eggs well with mixture.
Add the beaten curd and cook for 4-5 minutes.
Add tamarind extract, sesame seed powder, salt, sugar and 1.5 cups of water. Bring it to boil.
Egg Pulusu is ready to be served.
garnish with coriander leaves

Khada Saaga(Green Bhaji) With Badi(Urad Daal Wadi)


This is an Oriya Side Dish. Very simple and comfort food. Oriya families generally eat it daily as it is available in plenty. It is cooked with Urad Daal Wadi which gives that Extra Punch.

Ingredients :

2 bunch of green saag (Khada Saga in Oriya and Hari Chaulai ki bhaji in Hindi)
3 large onion chopped
3 green chilies slit
5-6 garlic pods crushed
3 tsp oil
5-6 wadis
salt to taste

Method to cook :

Heat 1 tsp oil in a kadai. Add the wadis and cook till onion turns brown on both sides. Crush them coarsely.Keep Aside
Heat remaining oilin same kadai. Add the crushed garlic, green chilies and onion bhaji.Once onion turns brown, add the green bhaji and cook till it is soft and tender.
Add salt and crushed wadis. Mix well. Cover and cook for 2 minutes more.Saag is ready to be served.

Rajasthani Shahi Gatte ki Sabji


Ingredients :

For Gatte :

1 cup besan (gram flour)
1/2 cup chopped methi leaves
pinch of hing
salt to taste
pinch of turmeric
1 drop of oil
pinch of ajwain

Mix everything well with as little water as possible to form a tight dough.
Take small portions of it and mould it into cylindrical shapes of about 2 cm in diameter.
Heat water in a saucepan and put the gattas into it till they are tight and firm.
Take the gattas out of water. Cut into 1 cm thick pieces. Allow the gattas to cool down.

For the gravy :

1 tsp oil
1 cup curd
1 tbsp besan
1 onion chopped
4-5 curry leaves
1 tomato chopped
1 tsp ginger garlic crushed
2-3 black pepper corn
1 green chili slit
1 dry red chili
pinch of turmeric powder

Method to cook:

Heat oil in a kadai. Add onion, curry leaves, ginger garlic, green chilies, dry red chilies, black pepper corn and cook till onion turns brown.
Add tomatoes and cook till it is soft.Add the gattas to the kadai.
Beat curd well with besan.Add it to the kadai. Keep the flame on low.
Pour a cup of water, add salt to taste, cover and cook for 10-15 minutes or till shahi gatte is ready.

Hyderabadi Baghara Baingan


I wanted to try this recipe since a long time..But getting good quality brinjal is sometimes a task. So when I found one, I instantly grabbed them...Also it was my moms bday..So I thought ,why not prepare this special dish to relish her bday..She had prepared mutton for her hubby on her bday back at home...I am managing with vegetarian food though not simple ,here at Pune.

Ingredients :

10-12 brinjals

To grind to paste :

2 big onions
1/2 inch ginger
6-7 garlic pods

To dry roast and grind to powder :

1 tbsp sesame seeds
1 tsp dessicated coconut
A handful of peanutes
1 tsp cumin seeds
1 tsp coriander seed
2 dry red chilies
1 tsp turmeric powder
2 bay leaf
1 black cardamom
1 green cardamom
2 laung
2-3 whole black pepper
1/4th inch cinamon stick

For baghar :
1/2 tsp onion seed(kalonji)
1/2 tsp fennel seed
1/2 tsp mustard seeds
4-5 curry leaves
Extract from lemon size tamarind
1 tbsp oil
sugar and salt to taste

Method to cook :

Remove the head from brinjal and give two slits horizontally and vertically.Dont cut them completely into 4.
Heat oil in a pan. Add curry leaves, onion seed, fennel seed and mustard seeds.
As seeds start spluttering ,add the onion paste. Cook till it turns brown.
Add the brinjal and cook for few minutes.
Add the powder made above, tamaring extract, sugar and salt. pour about 1 cup of water. Cover and cook till done.
Serve hot with Rice/Roti

Vegetable Stuffed Shami Kebab




Ingredients :
1 cup channa daal soaked in water for 4-5 hours
1 cup chopped green beans
2 onions chopped
3 dry red chilies
1 bay leaf
1 cinnamon stick
1 star anise
1 black cardamom
2 green cardamom
2 laung
5-6 black pepper corn
salt to taste

For the stuffing :

Finely chopped onion
finely chopped mint leaves
finely chopped coriander leaves
chopped dry fruits (optional)
Mix everything well.

Method to cook :

Heat 1/2 cup of water in a pot. Add all the ingredients to it except the stuffing . Cover and cook till water is absorbed.
Grind to fine paste.
Divide the dough prepared into equal portions. Stuff with the stuffing made like stuffing the parathas.Give the shape of kebab. Once all kebabs are prepared, heat oil in a not stick pan.
Put the stuffed kebabs and cook on both sides till done.
Serve with mint chutney & chopped onions

Kaddu Gavar ki Sabji


Ingredients :

2-3 cups of chopped beans
1 cup chopped pumpkin
A handful of roasted and crushed peanuts
1 onion chopped
1 dry red chili broken to two
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ajwain
2 tsp oil
1/2 tsp turmeric powder
1 tsp red chili powder
salt to taste
sugar to taste


Method to cook :
Boil water in a pan. As water starts boiling, add the gavar to it.Cover with a lid and switch off the flame.
Allow gavar to remain immersed in boiling water for 5 minutes.Strain and keep aside.
Heat oil in a pan. Add cumin seed, fennel seed, dry red chili,ajwain and turmeric powder.
Add onion and cook till brown.
Add gavar, pumpkin, roasted peanuts. Mix well. Cover and cook for 10 minutes.
Open lid, add salt , sugar and cover and cook again for 2 minutes.
Its ready to be served with Roti

Mango Pickle - No Oil No Sugar (My Grand Ma's Recipe)


Recently I went for a vacation to my village, both mom and dad side. I saw my granny after a long long time.. She has grown old and leaner and thinner. Don't know I will get to see her again..But I Miss her so much.. This time she gave me the secret to her mango pickle recipe.. which I am going to cherish through out my life. And to make all you calorie conscious people happy, its absolutely sugar and oil free which can still be preserved for 15 years.

Ingredients :

3-4 cups Raw Mangoes Cut into Medium-large Size
1.5 -2 cups grated jaggery (can adjust depending on how sweet or sour you want it)
1 tbsp salt
1 tbsp turmeric powder

To be ground to powder :

1/2 cup fennel powder
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp onion seed

Roast everything separately, mix and ground to a very fine powder.

Method :

Mix salt and turmeric powder to the mangoes and toss it well. Keep under direct sun for 3 four days.During these 3 days,drain any excess water .
Heat 2 tbsp water in kadai. Add jaggery. As it melts , add the sun dried mango pieces to jaggery.
Add the powdered spices. Cook for some time till jaggery becomes little darker.
Allow it to cool.
Store in air tight containers.

Making Ghee from Scratch













The only thing you need is to collect the cream that settles on top of milk after you boil it. Collect a good amount of it . Grind it in a blender along with ice cubes. Butter will come out. Pour it in a
kadai and heat it on low flame till ghee comes out. Strain the ghee and store it. It solidifies once it cools down. The pictures will make it clear when to know the process is complete.