Veg Friedrice

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Veg Mix:

Cabbage: 1 small shredded

Carrot : 3 medium shreddded

Green Beans : 3 cups cut as small rounds

Big Onion :  3 shredded

Green Chilly : 6 chopped.

Garlic: 1 pod crushed

Kashmiri Red Chilly powder: 1 tsp

Turmeric Powder : 1 tsp

Pepper powder: 1 tsp

Garam Masala: 1 tsp

Soya Sauce: 1 tbsp

Chilly sauce: 1 tbsp

Salt: to taste

Rice: 3 cups

Ghee/Cooking oil: 3 tbsp

Coriander leaves: 2 tsp

Preparation:-

1)      Fry the washed rice and keep it aside.
2)      Chop all the vegees and onions and keep it aside.
3)      In a earthern pot or kadai, put ghee/oil and spoon in the crushed garlic and saute till raw smell goes, followed by green chilies, onion and vegees.
4)      Saute for a while till it becomes tender and add the sauce and masalas.
5)      Fry till the raw masala smell goes off.
6)      Add in the fried rice and pour 6 cups water and cover it to cook.
7)      In between, stir in without breaking the rice, to avoid burning.
8)      If needed add in more water to boil the rice.
9)      Garnish with coriander leaves and serve hot with salad.

Kadai Capcicum

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Grinding:

Peanuts: 1 handful

Cashewnuts: 1 handful

Tomato : 4 medium cut lengthwise

Garlic: 3

Ginger: small piece

Big Onion: 1 ½  cup cut as cubes

Coconut: 2 tbsp

Tomato: 2 cut lengthwise

Coriander seeds: 11/2  tsp

Kashmiri Chilly Powder: 2tsp

Garam Masala: 2 tsp

Dry Red Chillies: 3

Capsicum: 3 medium

Potato: 1 medium

Salt: Sufficient

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Curry leaves: 2 tsp

Preparation:-

1)      Fry both the nuts.
2)      In the same pan, sauté the remaining grinding items till translucent.
3)      Keep it aside to cool and grind it to a fine paste.
4)      In the meantime gas burn the capsicums and potatoes to let the raw taste go off.
5)      Chop both the items into cubes.
6)      In a earthern pot or kadai, put 2tsp oil and splutter curry leaves and cumin seeds.
7)      Dump in the grinded mix and saute for 5 mins.
8)      Simmer the flame and put the chopped capsicum and potatoes.
9)      Mix well and boil for 10 mins or till the gravy turns semi dry.
10)  Garnish with coriander leaves/ chopped nuts.

Cheese cake(Orange Flavour)

Preparation Time: 40 min

Baking Time: 30 min

Serves: 10

Ingredients measure:-

For Crust:

Arrow Root/ Marie Gold Biscut: 1 pck- 128gm(I used orange flavored one, so the orange color)

Powdered Sugar : 20 gm(take 20gm of normal sugar and pulse it in mixie)

Salted Butter:3/4 stick or 70 gm.

For Filling:

Cream cheese: 360gm (2 pcks 180gm each)

Powdered Sugar : 150gm(medium sweet, you can increase the grams if more sweetness needed)

Beaten Eggs(Room Temp) : 2

Vanilla Essence: 1 tsp

Orange Essence: 1 tsp

Preparation:-

1)      Preheat the oven to 200 degrees.
2)      In a freezer bag, dump in the arrow root biscuits and mash it to fine pieces with a roller(you can also mash it in a mixie).
3)      Mix the mashed biscuits with powdered sugar and melted- salted butter with a spoon.
4)      Take a spring form pan or Apple pie pan and spread the mix into it.
5)      Press it evenly with a spoon or hand to finish the crust levelling.
6)      Keep it in the fridge for 5mins.
7)      At the same time, Whisk the beaten egg and sugar to make the filling.
8)      Whisk it for a good amount of time and spoon in the above essence and whisk.
9)      Pour in the cream cheese and whisk again.
10)  Take the crust out of the fridge and pour in the final filling batter over the crust.
11)  Keep it again in fridge for another 5 mins.
12)  Bake in 180 degrees for 30 mins.
13)  Allow the microwave to stop completely and then only take the cake outside.
14)   Orange flavoured cheese cake is ready.
15)  Take a tin and keep the keep the apple pie tin above to pull down the side tray(if using spring form pan just open the sides to release the side cover of the pan.
16)  Keep it in the fridge and serve to get a better taste.

Note:- You can decorate with different toppings/ sauce for an improved result.

Doughnut Indian Version

Preparation Time: 2-3hrs

Frying Time: 15 mins

Serves: 10

Ingredients measure:-

For Dough:

Milk: 2 cups

Active Dry Yeast : 2 tsp

Sugar : 2 tbsp

Beaten egg: 2

Rice powder: 2 cups

Maida(All Purpose Flour):2 cups

Butter: 2 tbsp

For Glaze:

Milk: 2 tbsp

Vanilla :1- 2 tsp

Powdered Sugar : 1 cup

Cooking Oil: 2 cups

Preparation:-

1)      Boil milk.
2)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
3)      Mix Butter and Milk together with the frothy yeast.
4)      In a bowl mix maida and rice powder together.
5)      Ladle in half the portion of the above mix  to the risen yeast mix and make a soft dough.
6)      Cover and keep it for 45 min-60 mins.
7)      After that we can see that the dough has risen.
8)      Mix the remaining mix and cover it with a damp cloth and leave it aside to rise to double.
9)      Keep it in fridge for 20 mins.
10)  Take it out and roll it into a large sheet of due thickness as in image.
11)  Cut it into doughnut shape with cookie cutter or shaped bowl.
12)  There will be a doughnut portion and and hole portion.
13)  Keep it aside to rise into double again.
14)  Deep fry both the holes and doughnuts by flipping in between and strain it in a tissue.
15)  Prepare the glaze by mixing the glaze ingredients together.
16)  Spoon it or pipe it over the fried doughnuts.

Mulaka Baji ( Besan Coated Chilly Fry)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 8

Ingredients measure:-

Mulaka Baji(Big green chilly): 10 pieces slit

Besan powder : 2 cups

Chilly Powder: 2 tsp

Salt: to taste

Oil: 3 tbsp coconut oil

Preparation:-

1)      Prepare the coating by mixing together besan, chilly powder, salt and water.
2)      Keep it aside.
3)      Slit the Big green chilly lengthwise.
4)      Dip it in the besan mix coating.
5)      Pour oil in a kadai and heat it well.
6)      Flip in the coated chilly one by one into the oil.
7)      Flip it and deep fry it
8)      Strain it in a tissue and serve hot.

English PanCake

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

All purpose flour(Maida) : 2 cups

Baking powder: 2 tsp

Milk: 2 cups

Butter: 25 gms

Egg: 1 beaten

Oil : 1tsp.

Butter: 2 cubes for decorating

Maple syrup/sweetener syrup: 2 tbsp

Honey: 1 tbsp

Preparation:-

1)      Whisk maida and baking powder together.
2)      In a bowl pour in the warm milk and spoon in the 25 gm butter, so that it melts off.
3)      Beat one egg.
4)      Whisk all of the above together to a fine paste.
5)      Add 1 cup warm water if needed.
6)      Heat a tawa, and grease it with butter.
7)      Pour 2 ladle of the whisked mix (don’t ever spread it)
8)      Simmer the flame.
9)      Wait for some time for bubbles to form on top.
10)  Flip it and cook both the sides.
11)  Arrange it upside down in a plate.
12)  Decorate with Maple syrup, honey and butter.

Spicy Chicken Stew (Spicy Chicken Coconut milk curry)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

For Pressure Cook Vegees:

Carrot : 2 medium diced as cubes.

Potato : 3 medium cut as cubes.

Water: 2 cups

Salt: Sufficient

Mustard seeds: 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Refer my easy chicken curry recipe from the link http://bit.ly/16cpm1X
2)      Pressure cook the items under pressure cook and keep it aside for the whistle to go off.
3)      Mash the vegees and keep it aside.
4)      Pour oil and splutter mustard seeds and curry leaves.
5)      Dump in the mashed pressure cooked items.
6)      To this add the prepared easy chicken curry.
7)      Saute in between and pour in the second coconut milk and cook till done.
8)      When the gravy is almost half absorbed simmer the flame and pour the first coconut milk.
9)      Cook for 2 min with stirring.
10)  Garnish with coriander leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.