Banana cake

Ingredients:

• 2 ½ cups plus 2 tablespoons unbleached all-purpose flour
  
• 2 cups brown sugar, packed firmly
  
• 2 sticks (8 ounces) (butter at room temperature )
  
• 3 large eggs at room temperature
  
• 2 cups mashed banana (about 3 large bananas)
  
• 6 tablespoons cornstarch (corn flour)
  
• 1 ½ teaspoons
  
• ¾ teaspoon salt
• Chocolate chips (optional)

Method:

Beat the butter at high speed until lighter in color and fluffy. Add the sugar and beat at medium speed until well incorporated. Add the eggs, one at a time, mixing well after each addition. Add the mashed banana. In other bowl sift the flour, cornstarch, baking powder and salt. Add the dry ingredients to the batter, mixing just until combined well. (If you want, can add chocolate chips and mix it well).

Heat the oven to 350* F.Pour the batter into the greased pans and bake for 30-35 minutes, until a cake tester inserted in the center of the cake comes out clean.

Note:Cool the cake in the pan for about 15 minutes then remove and cool it completely.

Lemon Rice

Ingredients:

• 2 Cups Rice (cooked)
• 2 Lemon (juice)
• 2 Tsb Oil
• 1 tsp Mustard seeds
• 1 tsp Black gram /Urad dal
• 1 tsp Bengal gram/ split Chana dal
• 1 stalk Curry leaves
• 2-3 dry Red Chillies
• 1/2 tsp Turmeric powder
• Salt to taste.

Method:

Heat the big pan with oil, add mustard seeds and let them spultter. Add curry leaves, black gram, benegal gram,red chillies, turmeric powder and fry for 1-2 minutes. Add lemon juice and turn off the heat. Add cooked rice, salt and mix it well.

Serve warm.

Chana and Bature

Ingredients:For Batore

• 2 cups of Maida (all perpouse flour)
• 1 Tbs of Rava (suji )
• 1 tps of oil
• salt to taste.

Method:

In a bowl take Maida add suji, salt,oil and water and make a soft dough and keep a side for 2 hrs. After 2 hrs make midium size ball into flat discs and fry in hot oil. They should puff up.

Ingredients: For Chana

• 1 cup of Chana (Black Chana)
• 1 Tomoto chopped
• 1 Onion chopped
• 1 tbs of Cummen /Jeera
• 1 tbs of Haldi
• 1 tbs of Garam Masala
• 2 tsp Oil
• Chopped corriender for garnish
• salt to taste.

Method:

Boil chana in pressure cooker and keep it a side. In a pan heat oil , add Cumin seeds and let spultter,add onions fry till they get brown color, add tomotos and cook for 3 mints.add termeric powder,garm masala and salt and saute it well.Add boiled Chana and cook for 5 mints add some water (for gravy or without water )
Garnish with chopped corriender.

Serve hot with bature.

Rice Khichadi & Kadi (butter Milk)

Ingredients:

• 1 Cup Rice (uncooked)


• 1/2 Cup Moon Daal


• 1/2 tsp Termeric powder


• 1/2 tsp Cumin seeds


• salt to taste


• 1/2 tsp Oil

Method:

In Presure Cooker Vesel Put Rice, add Moon Daal, Termeric powder, Cumin seeds, oil and salt to taste. Cook till 2 to 3 Whisel.

Kadi (butter milk)

Ingredients:

• 1 cup Curd (well Beaten)


• 2 tsp Besan


• salt to taste.

Seasoning:

• Mustrad seeds


• Cumin Seeds


• 2 Green Chillies chopped


• 1 tsp Gringer and Garlic Paste


• 1/4 tsp Termeric powder


• Curry Leaves


• Corriender for garnishing


• 1 tsp Ghee / Oil

Method:

In a Bowl beat the curd with water (as per ur consistency) add Besan , salt and beat it properly without any lumps. Keep this for 15-20 minutes.
In Pan heat Ghee/ oil , add Mustrad, cumin seed allow them to spultter. Add Curry Leaves, Green Chillies,Gringer and Garlic Paste and saute for few seconds add Termeric powder. Turn off the heat and add the Butter milk. Stir well.


Note: Dont cook / boil the buuter milk other wise it will turn into paner.

Serve Hot with Kadi (butter milk), Papad, Pickle and lots of ghee on rice.

Pineapple Rice

Ingrendients:

• Small can Pineapple chunks, drained, OR 1 whole Pineapple
• 2 Cups Rice (cooked and cooled)
• 2 Shllots sliced
• 2-3 Garlic cloves (finely chopped)
• 1 tsp Ginger ( finely chopped) (optional)
• 2-4 Green Chillies (Chopped)
• 1 tsp Soya Sauce
• 1 tsp Curry powder
• 1 tsp Red Chilies powder
• 1 Carrot (shredded or chopped)
• 1/2 cup Frozen Peas
• 1/4 cup Raisains (used dole's plumper & moister)
• 1/4 cup Cashew nuts
• 2 Spring onions chopped
• 1/4 cup coriander
• Salt to taste.

I have used mixed vegetables ( carrots, peas, beans)

Method:

In a frying pan put oil and turn on midum high heat. add shllots, garlic , green chillies and fry for a 2 minutes. Add carrots, peas, cashew nuts, rains and fry till tey get tender. Add soya souce, curry powder, red chilies powder and stir for minute or so. Now add pineapple chunks (some pinnaple juice if any) and for3-4 minutes.

Once its nicely cooked then cooked rice (should be dry but not mushy and chunks), salt. Keep low heat and mix genetly , cook about 3 minutes. Turn off the heat and led the vesel for10-12 minutes so that rice absorbs all liquid.

Garnish with coriander and spring oninons.

Serve hot.

Note: Soya sauce inculdes salt, do check the reqirement of salt as per taste. Cooked rice is used but it tastes good when rice is 1 day old or so...
For nice presentation use the pineapple.

This Recipe goes to Chaitra's Rice Feast @ Aathidhyam

Chocolate Muffins

Ingredients:

• 2 cups all purpose flour
• 1/2 cup butter
• 2/3 cup Milk
• 2 tsp baking powder
• 1/2 cup brown sugar/ normal sugar
• 2 large eggs
• 5 oz-dark chocolate, chopped
• 1 tsp vanilla extract
• 1 cup chocolate chunks, dark or semisweet

Method:
In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate.( Heat in 30 second intervals, stirring frequently until smooth.) Set aside to cool slightly.In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, milk and vanilla extract. Whisk until almost smooth. Stir in melted chocolate mixture, making sure the batter is smooth and the chocolate is evenly incorporated, add chocolate chips.

Preheat oven to 350F. Grease the baking moulds with butter and Bake for about 18-22 minutes, or until a tester inserted into the center comes out clean.Cool muffins before serving

Podani bath / Vaggarni Anna

Ingredients:

• 1 ½ cup Rice (cooked or left over )
• 1 onion(chopped)
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• ½ turmeric powder (optional)
• 1 tsp Red cilies powder
• 1 Tbsp Oil plus
• 2-3 Curry leaves
• Coriander leaves (chopped)
• Salt to taste.

Method:

Heat the pan with oil, add cumin seeds, mustard seeds allow them to splutter. Add, curry leaves, urad dal, onion and fry till they turn tender. Add turmeric powder , red chilies powder and salt. Add cooked rice and mix it well. Fry for 5 minutes.
Garnish with Coriander leaves.

Serve hot or cold with curd.

Variation: Can use Green chilies instead of red chilies.

Vermicelli / Shevgi Uppit

Ingredients:

• 1 cup Vermicelli/ Shevangi
• 1 ½ cup water
• 1 onion(chopped)
• 3-4 Green Chilies (chopped)
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• ½ turmeric powder (optional)
• 2 tsp Oil plus 1 tsp for roasting
• Coriander leaves (chopped)
• Salt to taste.
  I have used frozen mixed vegetables here (peas, corn, carrot, beans) or can use just peas.

Method:

On medium heat road the vermicelli with little oil till they turn a brown color.
Keep it a side.
Heat the pan with oil, add cumin seeds, mustard seeds allow them to splutter. Add green chilies, onion and fry till they turn tender. Add mixed veggies or just peas and fry for 2-3 minutes. Add turmeric powder (optional) and salt. Add water cook till it come to boiling. Add roasted vermicelli and stir. Cook till all the water is soaked by vermicelli.
Garnish with Coriander leaves. Fresh Coconut and lemon juice.

Serve hot.

Note: I have have added 1 ½ cup water, but it may varies because of sizes and brands

Methi Paratha

Ingredients:

• 2 Cup Wheat flour / Chapti Atta


• 1 Cup Chopped Methi Leaves


• 1 tsp Red Chilly Powder (adjust with ur taste)


• 1 tsp Cumin Powder


• 1/2 tsp Termeric Powder
• Salt to Taste
• Butter Milk to knead the Dough
  

Method

In a large Bowl Add Wheat flour, add Chopped Methi Leaves, Cumin Powder,Termeric Powder, Red Chilly Powder ,Salt to Taste. Mix up all together forming a soft dough adding Butter milk.

Then keep it aside for 30 mins.

Roll out into thin chapathi's. Bake in a hot thava applying ghee or oil on both sides till they get roasted well.

Seeve with Curd, Pickle and Red chilly Chetney.

Veg burger

Ingredients:

• 4 Burger Buns (used sesame seed buns)
• 1 Tomato (cut round shape)
• 1 Cucumber (cut round shape)
• 1 Onion (cut round shape)
• 1/2 cup Cabbage ( shredded)
• 1/2 cup Carrot (shredded)
• 1/4 cup Peas (boil for 2 mints in microwave )
• 1 tbs of Gram masala
• 1/2 tsp of Cumin powder.
• 1/4 tsp Turmeric powder
• Bread crumbs or Rava (to dip these patties)
• Oil to Fry
• Cheese slices
• Salt to taste
• Mayonnaise (i use Kraft )

Method:
Boil the potato and mash them add shredded cabbage and carrot, peas, gram masala, cumin and corriender powder and salt to taste and mix all these ingredients and make the patties as per the bun sizes. Take these patties and dip in bread crumbs or rava (this gives an crunchy look).
Deep fry in oil till gold brown.
Take the buns spread mayonnaise inside the bun and put the fresh Cucumber, tomato and onion slice as per your likings, and Put this patties and Cheese slice. Serve with tomato ketchup.

Note: Patties can be done without deep fry. Heat a flat pan and put 2 patties on heated pan in one time. Cook them on medium heat for 4 to 6 minutes or until bottom side gets golden brown both the side.

Chocolate Pizza

Ingredients:

• 1 pound Home made Pizza dough
• 2 Tbs Butter (melted)
• 2 Tbsp Chocolate Chips (semi sweet)
• 2 Tbsp Walnuts / Hazelnuts (toasted and chopped)
• ¼ cup Chocolate-hazelnut spread
• 2 Tbsp Chocolate Chips (milk)

Method:

Roll out the dough to a 7-8 inch diameter. Put this rolled dough on the baking sheet. By using your fingers, make indentations all over the dough. Brush the dough with melted butter. Bake at 450 degree F about 20-25 minutes. Immediately spread the chocolate -hazelnut spread over the pizza. Sprinkle the chocolate chips. Bake for 1 or 2 minutes only. So that chocolate chips melts. Sprinkle the Nuts and serve.

Paneer Burji

Ingredients:

• 
  
• 1 cup Paneer or Cottage cheese (shredded)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1 Tbsp Oil
• ¼ tsp Cumin seeds
• ½ tsp Mustard seeds
• ½ tsp Red chili powder (more or less as per taste)
• ¼ tsp Black pepper powder (more or less as per taste)
• Salt to taste
• Coriander leaves (chopped)

Method:

Heat the pan with oil, add cumin, mustard seeds let them splutter. Add onion, tomatoes and fry till it turns bit tender. Add paneer, red chili powder, salt, pepper and fry it for 5-8 minutes. (Make sure that paneer does not get burn). Garnish with Coriander leaves.

Serve with Bread/Chapati.

Note: Cook paneer on medium heat.