Chocolate Cake Eggless

Ingredients:
Plain flour - 1.5 cups (360 ml)
Cocoa powder - 3 tablespoons
Sugar – 1.25 cup (240 ml)
Oil - 1/4 cup
Vanilla essence - 1/2 tablespoon
Chocolate syrup (optional) - 2 tbsp
Baking powder 1 tsp
Baking soda - 1 pinch
Yoghurt - 1 tbsp
Water - 1 cup
Salt - 1/4 tea spoon
Ripe banana or avocado- ½ mashed

1. Sieve and mix flour, cocoa powder, baking powder, soda, salt
2. Mix water & sugar (let it dissolve well).
3. Add the sifted flour (1) to (2) and mix other ingredients
4. Preheat oven to 180 deg C and bake for 40 – 60 mins.

Recipe Courtesy: Meena

Kurma Chettinad style

Ingredients:

Beans : 1/4 kg (chopped or julienned)
carrot : 2 (chopped or julienned)
potato: 2
(chopped or julienned)
cauliflower:1/4 kg (small florets blanched)
tomato: 4-5 medium chopped
onion: 2 large: sliced
ginger garlic paste: 1 tsp
coconut: 1/2 cup scraped
curry leaves: 2 sprigs
coriander leaves: 1/4 cup chopped
fennel seeds( sombu or saunf): 2 tsp
pottu kadalai(dalia): 1 tbsp
cashew nuts: 6-8 pcs
red chilli powder: 1 tsp (or to taste)
dhania powder: 1 tsp
jeera powder: 1/2 tsp
haldi powder: 1/2 tsp
garam masala: 1 tsp
bay leaf( birinji leaf): 2 nos.
cinnamon sticks: 2 pieces
coconut oil: 1 tbsp
oil: 4 tbsp
salt: to taste
Sugar : 1/2 tsp

Method:

Grind coconut, fennel seeds, dalia & cashewnuts to a smooth paste.

Heat oil in a kadai. Add the whole spices and then add ginger garlic paste. Once it turns golden  saute onions.

Add chilli powder, dhania powder, jeera powder, haldi powder and garam masala and saute for a few seconds.

Add chopped tomato and cook covered for a couple of minutes. Add the carrots, beans, potato and  a little water and cook overed for about 20 mins in slow fire. Once the veggies are cooked add the cauliflower and cook for another 2 mins. Then add salt and sugar.

Add the ground paste and cook for a couple of mins.

Heat coconut oil and fry the curry leaves and add it to the kurma. Garnish with coriander leaves.

Alu Mutter Poha

Alu Mutter Poha

Ingredients:

poha ( brown or white) : 2 cups
potatoes: 2 medium ( peeled and diced)
onion: 1 large: chopped
ginger: 1 inch piece( peeled)
curry leaves: 1  sprig
coriander leaves: 1 tbsp chopped
jeera: 1/2 tsp
mustard seeds: 1/2 tsp
hing powder
green peas: 1/2 cup
lime: 1
haldi powder: 1/2 tsp
sugar: 1/2 tsp
salt: 1 tsp
grated coconut: 1 tbsp
green chillies: 2 slit lengthwise

Method:

Wash the poha, and soak in 1/4 cup water. To this add salt , haldi powder, sugar and coconut and keep aside.

Heat oil in a kadai and splutter mustard seeds and jeera. Add curry leaves, green chillies, ginger and sautee for a few seconds. Then add onion and saute until well cooked.

Add green peas and potatoes, haldi powder, a little salt  and hing powder. Sprinkle some water and cook covered for 5 mins in slow flame.

Once the potato is cooked add the poha and mix well. Squeeze the juice of the lime and garnish with coriander leaves.

P.S. Mix the poha gently , do not mash it

Recipe Courtesy: Shilpa Bhangui

Veg green kurma

Vegetable green kurma

Ingredients:

palak : 1 big bunch
beans: 250 gms cut into 1 inch pieces
carrots: 2 cut into 1 inch pieces
peas: 1 cup shelled
capsicum: 2 medium diced
cauliflower: a few florets
potato: 2 medium cut into 1 inch pieces
tomato: 4 medium chopped
onion: 2 medium sliced
garlic-ginger paste: 1 tsp
cinnamon: 1 piece
cardamon: 1 piece
jeera: 1/2 tsp
saunf: 1/4 tsp
haldi powder: 1/2 tsp
chilli powder: 1 tsp( or to taste)
coriander powder: 2 tsp
jeera powder: 1/2 tsp
garam masala: 1 tsp
cashew: 5 pieces ground into paste
Coriander leaves: 1/4 bunch chopped

Method:
Boil carrots & beans and keep aside.
Blanch palak in boiling water with 1 tsp of sugar for 1 minute & grind into paste
Heat  little oil in a kadai, sautee capsicum  in high heat for 20 secs and keep aside
Heat 2 tbsp oil in the kadai, add jeera, saunf, cinnamon & cardamon. Sautee ginger garlic paste until it turns golden.

Then add the onion and sautee until golden.
Add haldi powder, chilli powder, dhania powder & jeera powder and sautee for a few seconds.
Add the chopped tomatoes and cook covered for a few minutes until it softens.
Add potato, cauliflower, carrots and beans, peas, palak paste, salt and cook  covered in slow flame for about 25mins.
Add  cashew paste  & garam masala and cook for 5 mins until the gravy thickens.
Then finally add sauteed capsicum and garnish with coriander leaves. mix well

Carrot Halwa

Carrot Halwa

Ingredients:

carrots grated: 6 cups ( 1 kg approx)
sugar: 1 cup
ghee: 5 tbsps.
full cream milk: 300ml
cashew: 50gm
raisins: 1/4 cup
cardamon powder: 2 tsp heaped
milk powder: 3 tbsp

Method:

Boil the milk in slow fire and let it thicken and reduce to half the quantity.

In a kadai heat 2 tbsp of ghee and sautee grated carrots on slow fire  and keep covered for 10 mins.

Add the thickened milk and cook for 10 - 15 mins in slow fire. Add sugar  and cook until the halwa thickens and then add the milk powder and stir for a few seconds. Add 3 tbsps of ghee.

Garnish with cashew and raisins fried in ghee.

Pasta Salad

Ingredients:

elbow macaroni: 3 cups
peppers: 1 each of red, orange, yellow & green chopped
cucumber: 1 large or 2 small peeled and chopped
onion: 1 medium finely chopped
garlic: 1 or 2 cloves finely chopped
sliced black olives: 100gms
olive oil: 2 tbsp
cheddar cheese grated: 1/2 cup
salt: 2 tsp or to taste
sugar: 2 tsp
lime juice: 2 fresh squeezed
tomato ketchup: 2 tbsp
for seasoning: dried basil and oregano , fresh ground pepper

Method:

1. Mix chopped veggies, onion, garlic & olives.
2. Mix lime juice, sugar and salt separately
3. Boil pasta with a little salt and olive oil & drain. While it is still hot, add the rest of the olive oil, grated cheese, lime juice-sugar-salt mixture, ketchup and mix well.
4. Add the veggies and seasoning and mix again.

Welcome to my kitchen!

Welcome to simple and tasty recipes on A's Kitchen! Please feel free to try out these recipes and post your comments.

~A's Kitchen