Archy's Recipe Book

Eggless Chocolate Cake

noreply@blogger.com (Archy) — Tue, 18 Nov 2014 09:40:00 +0000

Eggless Chocolate Cake
I love baking, and im back with Eggless Chocolate cake, with chocolate ganache, and some frosting. This is such a dlicious cake with all the frosting in it. My lil one loved it very much. This was made on an order for childrens day special party :)!!.
It takes a lot of time and patience to make cake and decorating it. Later on the result was good, everbody loved it. Here is the recipe for it..

Ingredients For cake
All purpose flour – 1 ½ cup
Cocoa powder – 4 tblsp
Baking powder - 1 ½ tsp
Baking soda – ¾ tsp
Sweetened Condensed milk – 1 cup
Unsalted Butter/oil – 1/2 cup, melted and cooled
Pure Vanilla extract – 1 ½ tsp
Water – ¾ cup

Ganache frosting
Baking chocolate – 150 gms
Heavy whipping cream – 100 gms
Unsalted butter – 1 ½ tblsp

Vanilla Frosting
Butter - 1/4 cup
Icing Sugar - 1 cup
Vanilla essnece - 1/2 tsp
Milk - 1 tblsp

Chocolate Frosting
Butter - 1/4 cup
Icing Sugar - 1 cup
Cocoa powder - 2 tblsp
Vanilla essnece - 1/2 tsp
Milk - 1 tblsp

Method to Make Cake
1. Preheat the oven at 350 degree F or 180 degree C for 10 minutes.
2. Prepare 9 0r 8 inch round cake pan. Spray it with cooking spray or lightly butter the pan and keep it aside.
3. Sift all purpose flour, cocoa powder, baking powder and baking soda in a bowl.
4. Then add water, melted butter, vanilla extract and condensed milk. Mix well using whisk. If there are lumps don’t worry about it.
5. Pour the batter into a prepared cake pan(step 2). Tap the pan on the countertop to remove air bubbles.
6. Bake into preheated oven for 30 minutes or till toothpick inserted in center of cake will come out clean.
7. Remove it from the oven and let it cool on wire rack for 5 minutes. Then using a knife loose the sides of the pan and invert it into cooling rack from the pan and let it cool completely before frosting.

Method to Make Vanilla Frosting
1. In a mixing bowl add in butter and half of the sugar and beat with a electric beater till fluffy and creamy..
Add in vanilla and beat again.
2. Pour in the milk and beat till creamy.
3. Cut the cake into horizontally into two layers and apply the frosting and frost the cake.
4. Writing letters, I used this frosting.

Method to Make Chocolate Ganache frosting
1. Chop the chocolates and put into a heatproof bowl.
2. Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove.
3. Pour hot cream and butter mixture into chocolate.Let it stand for 2 minutes.
4. Then stir very gently with a spoon. Keep stirring till it becomes shiny and everything is incorporated well.
5. Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
6. Now pour the chocolate ganache frosting on the cake, using back of spoon or butter knife spread it evenly.
Let the ganache frosting set for 1-2 hours before cut the cake.

Method to Make Chocolate Frosting
1. 1. In a mixing bowl add in butter and half of the sugar and beat with a electric beater till fluffy and creamy..
Add in vanilla and beat again.
2. Pour in the milk, cocoa powder and beat till creamy.
3. Use it for side decoration, with the star tip.
Enjoy UR Cake !!

Note:
I made the cake, Cut it in the middle applied vanilla frosting, sandwiched the cake.
Again on top the chocolate ganache frosting, and atlast the chocolate frosting for decorating the sides with star,
and letters were written using vanilla frosting.

Sweet Shankarpali

noreply@blogger.com (Archy) — Thu, 25 Sep 2014 08:02:00 +0000

Sweet Shankarpali
This is one of the simple and best snack any time of the day. Now as it is the festival season, good to be made in advance. Everybody know the salty one, this is a little sweet version.Kids will surely love it , my lil one loves it :). This stays good for 1-2 weeks in a airtight container. Here comes the recipe..

Ingredients
• Maida/All purpose flour - 1 cup
• Rava/Suji (Semolina) – 1/2 cup
• Milk – 1/2 to 3/4 cup
• Ghee – 3-4 tblsp
• Sugar – 3/4 cup
• Salt as per taste
• Oil to deep fry

Method
1. Take a small pan, heat the ghee and keep aside.
2. Mix milk and sugar in a bowl, until the sugar is fully dissolved.
2. Now mix maida, rava, salt, warm ghee and milk and sugar mixture. Start kneading to form soft and smooth dough. Keep kneading the dough for about 5 to 10 min with pressure.
3. Now make big balls out of the dough and roll them with the chapatti roller.
4. Roll them into round shape similar to a roti but keep the thickness for about 1/2 inch.
5. Take a knife and cut them into Square or Diamond Shapes.
6. Heat oil in a kadhai once the oil is hot add the shankarpali to it ensuring gas is on low flame.
7. Once the shankarpali are nice golden brown remove them on tissue paper to absorb the excess oil. Repeat the same procedure with the remaining balls.
8. Cool them and store it in the airtight container.

Note:
1. May need some extra maida or milk to make it a soft dough.
2. Making the roti thick, will make the shankarpali krispy bites.

Homemade Granola Bars

noreply@blogger.com (Archy) — Thu, 18 Sep 2014 06:58:00 +0000

Homemade Granola Bars

Its been long break from Blogging. Back with this Homemade Granola Bars from Sharmis Passion
This is so simple an yummy, i just added some flax seeds and jaggery instead of brown sugar for the original recipe.
My lil one also loved it :)!!

Ingredients
Quick cooking oats - 1 cup
Cornflakes - 1/4 cup
Honey - 1/2 cup
Butter - 1 tbsp
Jaggery - 1 tbsp
Water - 1 tbsp
Almonds - 5 chopped finely
Cashew - 2 tbsp broken into tiny pieces
Golden, black raisins and Dates - 1/4 cup
Flax seeds - 1 tblsp

Method
1. Heat a pan, Dry roast oats, cornflakes, all nuts and dry fruits, flax seeds. Fry until a nice aroma comes and oats slightly changes its color. Keep is a side.
2. In the same pan heat the butter, until it melts, now add the jaggery, honey and water until u see bubbles in them.
3. Now add the dry roasted oats mixer to it , until all of them are incorporated properly.
4. Mean while use a butter paper or grease a aluminium foil with butter.
5. Tranfer the mixer to the greased sheet and spread it using a wooden
laddle for 1/4 inch thickness. Make nice square edges, leave it to cool for 5-10 mins.
6. Now cut them to your desired shape and size. Then bake them for 180 degree for 10 mins. Cool them and store in a air tight container.

Tea masala

noreply@blogger.com (Archy) — Mon, 30 Sep 2013 09:23:00 +0000

Tea masala Homemade
Winter is coming around and tea with some masala in it so refreshing. Its good to cope up with cold windy weather, this spices help to prevent from cold, headcahes, sore trout. So do try this easy recipe, than getting a readymade tea masala from shop. While making tea, add reqiured qantity of this masala and feel the diffenece in the taste of tea.

Ingredients
Cardamom – 10 Pods
Cinnamon - 4 short stick
Cloves – 10 pieces
Dry Ginger – 1 piece
Pepper – 2 tsp

Method
1. Dry roast all the ingredients in the pan for 2 to 3 minutes. Untill nice aroma comes from it.
2. Tranfer it to a plate and let it cool.
3. Grind this mixer in a blender until fine powder.
4. Now store it in a air tight container for more than a month.
5. Add 1/2 tsp of this masala while preparing tea, tastes great.

Cheese Samosa

noreply@blogger.com (Archy) — Mon, 17 Jun 2013 07:59:00 +0000

Cheese Samosa

Samosa is one of my favorite snack. Was just watching Foodfood and came acorss this cheese samosa, which is very easy simple to make. With my lil'one around i just keep cooking looking for easy quick recipes now a days, no option. I made some changes to the original recipe which called for only cheese, i added tomaotes, capsicum as a filling some pizza topping into my samosa. And tunred out to be wonderful. My lil'one loved it, has i made bite size somasas.

Ingredients for cover

1 cup Maida/All purpose flour
1 tsp Salt
1-2 tblsp ghee
Carom/Ajwain seeds one pinch(optional)
Water as required

Filling Ingredients

1/4 cup Cheese
2 tblsp Tomatoes chopped
2 tblsp Capsicum Chopped
1 tsp Green chilly chopped
1 tblsp Tomaoto ketchup
1 tsp Cilantro chopped
Grounded pepper as per taste
Salt as per taste
Oil for deep Fry

Method for covering

1. Combine plain flour and salt in a vessel. Heat ghee in a pan,Pour ghee over the plain flour and knead firm dough using water
2. Allow it to rest for 15-20 minutes.

Method for filling

1. Mix in cheese,tomatoes,capsicum,chilly, ketchup,cilantro, pepper salt all together.

Method for making samosa

1. Make lemon sized balls of the covering batter,roll the balls into puri sized rotis.
2. Cut the roti into half,Apply water on the edges.
3. Fold the half cut roti into a cone,Stuff the cone with the filling mixture.Seal the edges properly.Make all the samosas in the same manner.
4. Now heat the oil in a kadai.Deep fry the samosas over medium heat till it becomes golden brown in colour.Drain and place on an absorbent paper.
5. Serve hot with some ketchup or dip of your choice.

Strawberry Apple Jam

noreply@blogger.com (Archy) — Sun, 16 Dec 2012 09:13:00 +0000

Strawberry Apple Jam

I was searching for jam recipes has i wanted my lil one to taste something home made. I never knew making jam was so simple and easy.My daughter loved it, yummy jam, better than store bought one.

I came up with strawberry and apple jam, where strawberry gave a nice color and smell, where as apple gave a nice texture to the jam. Now onwards i dont think so i will buy any more jam from store !!

Ingredients

1/2 cup strawberries chopped
1 cup Apple chopped
1 cups of sugar
1 tbsp lemon juice

Method

1. Puree both the apple and strawberry peices in a mixer.
2. Shift the fruit puree, sugar and lemon juice in a heavy bottomed pan, on a medium heat, stir frequently and allow sugar to melt and fruits to cook.
3. Cook untill it thicken up, 15-20 minutes. It will all hild together when lifting the spatula.
4. Cool it and store in the airtight container, refrigerate and use has required.

Kadhai paneer

noreply@blogger.com (Archy) — Fri, 23 Nov 2012 12:22:00 +0000

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Kadhai Paneer
I'm back after a long break, as we welcomed a new member to our family, my little princess named 'Aaditri'. She is on her 11 months running and me running back to her :)!!. Here are those lil feet..

Now a days i keep looking for the recipe which is short in method, were i can spend an hour at most in the kitchen. So here is a very easy quick version of Kadhai paneer which i make quite often when i have capsicum and paneer @ home. I adopted this recipe from Tarladalal recipe book.

Ingredients
1 cup Paneer cubes
1/2 cup Capsicum cubes
1 onion (cut into cubes)
1 tsp Ginger-Garlic paste
1 tsp Coriander-cumin powder
1 Pinch Turmeric powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1/2 tsp Kasuri methi( Dry fenugreek leaves)
1/4 cup Tomato puree
1 tblsp Fresh cream
1 pinch Sugar
2 tblsp Oil
2 tblsp Coriender leaves chopped
Salt to taste

Method
1. Heat a Kadhai, add oil - Ginger-garlic paste once golden brown now add onion cubes, fry until transulant.
2. Add capsicum cubes fry for 2 mins, add coriander-cumin powder, turmeric, chilli powder,garam masala, kasuri methi just fry them for few seconds.
3. Now add tomamto puree, 1/4 cup of water, and cook for 2 minutes.
4. Time to add paneer cubes, cream, sugar ,salt and 1/4 cup of water cook for 1-2 minutes.
5. Serve hot, garnish with the coriander leaves.

Hot & Sweet Mango Chutney

noreply@blogger.com (Archy) — Mon, 08 Aug 2011 10:31:00 +0000

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Hot & Sweet Mango Chutney

I was looking around for a mango pickle recipe, but mangoes were semi ripe and i had no idea what to make out of it. Then found this recipe of pickle, which is more like a jam, than a pickle, it is sweet, hot and tangines of mango. Its yummy!! Do give a try!! Goes well with Chapatis, dosas and spread it over bread too, and enjoy.

Ingredients

10-12 Semi-ripe mangoes,
5-7 dates
1 cup Jaggery
2-4 green chilies
2 Tsp Chilly powder
1 Tsp turmeric powder
1 Tsp mustard
1/2 Tsp Asafetida
1-2 tblsp groundnut/cooking oil
Salt as per taste

Method

1. Peel off the skin of the mangoes and grate it.
2. Deseed the dates and chop them.
3. Season oil with mustard, green chilies, asafetida, chilly powder and turmeric powder. To this add the mango and jaggery and cook till mango is soft. Add dates and salt. Simmer for 3 to 4 minutes.
4. Store in a airtight containner, stays for a month.

Veggy Pizza Sandwich

noreply@blogger.com (Archy) — Tue, 14 Jun 2011 10:56:00 +0000

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Veggy Pizza Sandwich

Nowaday i have started trying some sandwiches for munching in this rainy-cloudy-lazy days here in Bangalore :)!!This is one of the most easy-tasty sandwich in a jiffy. When you have all the ingredients handy, its very simple. Frist veggy's that flashes when the name pizza is capsicum, tomatoes and onion and ofcourse cheese and some ketchup.Really loved this pizza sandwich very much!!

Without wasting much of time here is the recipe which is going for Srivalli's - Sandwich Mela !! Wonderful mela, looking forward for lots N lots of sandwiches Srivalli.

Ingredients

6 Whole/white bread slices
1-2 tblsp butter
1 capsicums Chopped
1 tomato Chopped
1 onion chopped
1 tsp Clinatro chopped (optional)
1/4 cup grated processed cheese
1/4 tsp black pepper powder(optional)
1 tsp Chilly powder
1 tblsp Tomato ketchup (optional-my addition)
Salt as per taste

Method

1. Heat a pan or Swtich on the toaster.
2. In a bowl mix capsicum, tomato, onion chopped with cheese, black pepper, chilly powder, ketchup salt. Mix them well, keep aside.
3. Apply butter one side of each bread.
4. Now place one slice of bread on pan or toaster and top with the some filling mixture.
5. Place another slice of bread on top. Toast the sandwich for 4-5 minutes on toaster, Pan 2 minutes each side of the bread untill golden brown.
6. Repeat for the remaining bread. Serve hot !!

Note - Adjust veg quantity as per your taste.
I used pan for making these sandwiches.

Bisibele Bath

noreply@blogger.com (Archy) — Thu, 26 May 2011 09:07:00 +0000

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Bisibele Bath

This is one of the famous recipe of Bangalore, tasted first in bangalore itself, Bisibele Bath. Famous among most of the baths!!. This recipe is from my friend Sailaja. It is very tasty even though the proceduer is lenghty its worth.

Ingredients

Rice - 1 cup
Toor Dal - ½ cup
Water - 2 cups & 1 cup
Onion Chopped - 1 Big
Potato chopped - 1
Carrots chopped - 2
Beans chopped - 1-2 tblsp
Frozen Green Peas - ¾ cup
Peanuts - ¼ cup
Tomatoes chopped - 2
Oil - 4 tblsp
Mustard seeds - 1 tblsn
Turmeric Powder - a big pinch
Ghee - 3 tblsp
Salt - to taste

Ingredients for grinding

Shredded Coconut - 1/4 cup
Onion - ½ of the big one (fried)
Cinnamon stick - ½ of the stick
Cloves - 5/6
Dry Red Chilies - 8
Jaggary - 1 tblsp
Tamarind - lemon size
Sambar Powder --- 4 tsp

Method

1. Pressure cook rice and toor dal with 2 cups of water and enough salt to it.
2. Pressure cook or over stove potatoes, carrots, onion, green peas & peanuts with enough water and salt untill cooked.
3. Make 2 cups of tamarind juice out of tamarind.
4. Grind all the grinding ingredient with tanarind water in it.
5. Now in a big sauce pan or a pot heat up oil and add mustard, once it starts spluter, add termeric, chopped onion fry until transperent.
6. Add tomatoes, grinded masala, cooked rice and cooked vegetables all together with tamarind water. Cook for around 15-20 minutes.
7. Atlast add some ghee an mix well, severe along with some raitha.

Bombay Sandwich

noreply@blogger.com (Archy) — Mon, 25 Apr 2011 09:37:00 +0000

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Bombay Sandwich

Tried this simple and easy sandwich on this weekend. It was yummy, and if the chutney is made in advance, super easy to make. Sandwich with some mint coriander chuteny is called Bombay sandwich. Its optional, u can also try simple sandwich with some ketchup that tastes good to. I have added both chutney and ketchup for this sandwich.

Ingredients

1 pack Whole wheat bread
1/2 cup Pudina Coriander chutney
1/4 cup tomato ketchup (optional)
1 medium-sized cucmber sliced thin
2 medium-sized tomatoes sliced thin
1 large onion sliced very thin (optional)
Ground pepper (optional)

Pudina coriander chutney
1/2 cup fresh mint
1/2 cup fresh coriander
5 cloves garlic
1" piece of ginger
2 green chillies
1 tsp sugar
1/2 tsp salt
2 tsps lime juice

Grind all the ingredients to a smoth paste.

Method

1. Lay all the slices of bread on a cutting board and butter well.
2. Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.
3. Layer all the above veggies in desired quatities and combinations. Sprinkle with salt and a pinch of on the veggies.
Spread some ketchup on the top bread slice and cover it. You can also trim edges,I like to leave them on.
4. Heat a pan and place these bread, can also roast them both the sides or slightly heat them up.
5. Now, cut into half, Sandwich is ready to be served.

Raagi Halwa

noreply@blogger.com (Archy) — Wed, 23 Mar 2011 06:37:00 +0000

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Raagi Halwa

Beat the summer heat with this cooling halwa.This is one of the recipe i used to eat in my childhood specially during hot hot summer. My mom used to make it for summer vacation. This is very simple and easy to make. Actually it is called raagi manni/Halwa. Make it in the night and keep it overnite, next day morning cut it and freez them. I dont think so will have more to store them for the next day.

Ingredients

1 cup Whole Raagi
1/2 cup Jaggery
2-3 tblsp grated fresh coconut
1 tsp cardamom powder
1 tblsp ghee
salt a pinch

Method

1. Soak raagi in water for 2-3 hours.
2. Take above all ingredients in a mixer grinder with little water.
3. Grind it till smooth paste.
4. Strain through a fine sieve and squeeze out to extract milk from that.
5. Cook in a heavy bottom pan, stirring constantly till it becomes thick and transparent.
6. Add ghee, cardamom powder and mix well.
7. When halwa consistency is reached, remove from fire and pour on a greased plate. Cut it to required shape.

Sending this recipe to A.W.E.D Indian cuisine, Hosted by Taste of Pearl City. Started by DK of Chef in You.

Veggy cigars

noreply@blogger.com (Archy) — Wed, 16 Feb 2011 08:59:00 +0000

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Veggy Cigars

Im back after a long break of a year. I was busy in setteling down back in India.
This is a simple pakoda type of snack, but in a different shape. I just saw in one of the recipes show on tv. Tried out and came out gud, this is simple and has all veggys, paneer healthy snack on the other hand. Just mix up all the ingredients, shape it and deep fry. Do rest them in a tissue paper to soak out all extra oil. This snack soaks very little oil, as the batter made is hard like a chapathi dough.

Ingredients

1 boiled potato smashed
2 tblsp grated carrot
2 tblsp onion finnely chopped
2 tblsp beans finely chopped
2 tblsp capsicum finely chopped
2 tblsp paneer grated
2 tblsp cilantro chopped
1 tsp green chilly chopped
1/2 tsp red chilly powder
1/2 tsp termeric powder
1/2 tsp fried cumin powder(optional)
salt as per taste

1 tbsp each of corn, maida, besan flour
Oil to deep fry

Method

1. Mix all the above ingredients with a little water. Make like chapathi dough.
2. Heat oil in a deep frying pan..
3. Make any shape of this batter, i made in a stick shape.
4. Deep fry till golden brown color, serve with some tomato sauce.

Mangalore Buns

noreply@blogger.com (Archy) — Tue, 17 Nov 2009 23:31:00 +0000

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Mangalore buns(ಮಂಗಳೂರು ಬನ್ಸ್)

These buns are famous in Mangalore, and are made with banana, curd - this make it soft and puffy. Because of its texture, that is crispy outside and soft inside its called buns - i guess. Love these buns when my mom used to make it on my demand. She used to make it sweeter version so that it can be eaten on its own.

Want to get rid of the sitting banana on your fruit tray, try these delicious buns. Healthy too, traditionally used all purpose flour instead use whole wheat flour. This has banana, curd, wheat - whole some breakfast or snack, good for growing kids. One of my favorite snack-breakfast, I can have these buns all day long.

Ingredients

2 riped mashed bananas
2-21/2 cups Whole wheat flour
4-6 tblspn sugar/Brown sugar
2 tblspn yogurt
1/8 tspn baking soda
1/4 tsp Cardamom powder(optional)
Oil for deep fry
Salt as per taste

Method

1. In a bowl add sugar, salt, soda and yogurt to mashed bananas. Mix well.

2. Now add wheat flour and mix to make dough. The amount of flour specified is approximate, add enough flour to make a stiff dough.

3. Cover this dough and leave for about 3-4 hours. Maximum resting time of this dough is 8 hours(overnite), this make the dough to raise in its volume.

4. Make small balls of dough and roll into small puris, slightly thicker than the regular puirs.

5. Deep fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown and serve hot.

Note : Adjust sugar as per the taste. This above recipe makes these buns sligthly sweet.

Badam Burfi

noreply@blogger.com (Archy) — Thu, 22 Oct 2009 19:01:00 +0000

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Badam/Almond Burfi

Hi, all i'm back from a break :) was just enjoying summer. From now onwards will be updating my blog regularly. This year for Diwali wanted to try something new sweet like burfi, as last year I gave a try to Apple Burfi. So found this Badam Burfi in Mangulas Kitchen, you can go through the vedio also. This burfi is so simple and very tasty to eat. Badam burfi came out really good, than I expected it would be :) !!

Ingredients

1 cup whole almonds
1 cup sugar
1/3 cup milk
3 tblsp ghee
1/2 tsp Cardamom powder

Method

1. Soak the almonds in hot water for 30 minutes. Peel off the skin.
2. Blend the peeled almonds along with sugar into a fine paste using enough milk as needed to blend.
3. Heat the ghee in the frying pan on low-medium heat.When ghee melts, add the almond paste and cook on medium heat, stirring continuously.Until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan. This takes around 10-15 minutes.
4. Add the cardamom powder and remove from the heat.
5. Whip the batter using a spoon in a circular motion for about two to three minutes.( As Mangula specifys )
6. Transfer it into the prepared greased pan for required thickness.
7. Let it cool for about 20 minutes until burfi look warm. This is the perfect time to cut the burfi into 1-inch squares or any shape. I cut into diamond shape. Cool to the room temperature and sereve. Enjoy!!

Note : shelf life of this burfi is up to one week in a air tight container. When refrigerated, almond burfi can last for few months.

Sending these Badam Burfi to..
1. Purva's event of Diwali Dhamaka.

2. Sireesha's event forSweet Series.

3. Sanghi's event FIL - Ghee.

Honey Roasted Almonds

noreply@blogger.com (Archy) — Wed, 19 Aug 2009 19:39:00 +0000

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Honey Rosated Almonds

This is one of the best and simplest snack or munching at any time. I was searching to make something from almonds for a healthy snacking and quick recipe. Came across this honey roasted almonds, was done in 15- 20 minutes. I got this recipe from this vedio Honey Roasted almonds.I made half of the below recipe quantity.

Sending these to Divya's on going event Cooking for kids - Evening snacks.

Ingredients

2 cups Almonds
2 tblsp Honey
2 tblsp water
2 tsp Oil(I used Peanut oil)
1/4 cup Sugar
1/2 tsp Cinnamon powder
1/4 tsp salt

Method

1. Roast the almonds in a baking tray for about 10 minutes in oven at 350 degree. Let them cool.
2. Mix in honey+water+oil all together. Heat a non-stick pan and pour in the mixer of honey,water and oil.
3. When it starts to boil, tiny bubbles add the roasted almonds an keep stiring till all the liquid is absorbed. Takes about 1-2 minutes.
4. Atlast turn off the heat and add sugar, Cinnamon powder, salt - stir well. Cool it again on a baking tray. Honey roasted almonds are ready for munching !!

Goes to Divya's..

Vegetable burger

noreply@blogger.com (Archy) — Fri, 07 Aug 2009 22:36:00 +0000

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Vegetable Burger with Potato(Aloo) Tikki

This is one of our favourite burger with Potato(Aloo) tikki from Showmethecurry. This is very simple and easy to make and has become our light dinner on lazy days :)!!.

Sending this to Priya's -'Easy N tasty recipes' on going event Sunday snacks - Snacks with Bread.

Ingredients for Tikki

Potatoes - 2 large, boiled & peeled
Dried Fenugreek Leaves(Kasoori Methi) - 1 Tbsp
Roasted Peanuts - 2 Tbsp, roughly crushed
Onion - 1/4 medium, finely chopped
Green Chilies - 2-3, finely chopped
Salt - to taste
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1 tsp
Dried Mango Powder(Amchur) - 1/4 tsp
Cilantro - 2 Tbsp, finely chopped
Bread Crumbs - as needed for coating tikkis
Oil - for pan frying

For burger

Burger Buns
Lettuce
Slices of tomatoes and Cucumber
Tomato Kechup

Method

1. Grate boiled potatoes using grater the big shred. Can also be smashed using a smasher.
2. Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be made of any size, i made a burger size.
5. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
6. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
7. Remove the excess oil by placing on a tissue paper. Once the tikki are sligthly cooled, place them in the burger ban along with lettuce, tomato cucumber slices, ketchup. Burger is ready to dig in !!

These Vegetable Burger goes to Priya's..

Mango Coconut Burfi

noreply@blogger.com (Archy) — Tue, 04 Aug 2009 20:09:00 +0000

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Mango Coconut Burfi

Made this burfi on Varamaha Laxshmi Pooja last week. Long back when i started blogging made tried this burfi which is very simple and easy, totaly lost about this recipe and suddenly remembered when one of my friend asked for this recipe. Here is the recipe for Mango Coconut Burfi.These burfi can be made in advance and refrezearted for aleast 15 days.

I was in India last year for this pooja and Raksha Bandhan.So miss it this year :( !!
Here is a ECard for my brother Annu!! Even though i'm far here are my wishes on Raksha Bandhan :)!!

Goli Baje

noreply@blogger.com (Archy) — Tue, 07 Jul 2009 01:18:00 +0000

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Goli Baje

Mangalore every restaurant will have it as a default snack, freshly made and served during evening tea time. 'Goli' means round shape and 'Baje' means deep fried in oil. Its slighty crispy outside and soft inside, name itself is so attractive, kids will surely love it. Being a Mangalorean, loved to eat it when my mother used to make it as a evening snack. Me and my brother named it as 'Amoeba' because of it shape. Its difficut to get a perfect shape of this baje, shape differ from one another as they puff up when deep fried. It was fun making an eating during childhood.

Here is how my mother make these goli baje, she make it little bit sweet. As it can be made sweet or savour. This goes to Sia's event for RCI-Udupu & Mangalorean Cuisins, event started by Lakshmi of Veggie Cuisins

Ingredients

3/4 cup Maida/ All purpose flour
1/4 cup curd
3-4 tsp sugar
1/2 tsp green chilly chopped
1/2 tsp ginger chopped
pinch of Baking soda
Salt as per taste
Oil for deep frying

Method

1. In a mixing bowl, mix in the curd, green chilly, ginger, sugar, baking soda and salt.
2. Now add the flour and mix them without any lumps in it. Batter should be the consistency of the pakoda batter. If its thick add some water.
3. Keep it aside for two hours.
4. Heat oil in a deep frying pan. Take the batter with fingers or using a spoon and drop them in the oil. Take a small amount at a time they will increase in size like urad daal wada's.
5. Deep fry it they are golden brown. Serve hot.

Goes to

Keep visiting for more recipes from my home town :)!!

Unde Kadbu

noreply@blogger.com (Archy) — Thu, 25 Jun 2009 17:38:00 +0000

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Unde Kadbu/Steamed Rice Balls

This Unde kadbu is one of the traditional breakfast recipe made from grinding the rice and adding some salt,coconut. 'Unde' in kannada means 'round shape' and 'Steaming' specially for breakfast made with fresh grounded rice/grain is known as 'Kadbhu' in Dakshina Kannada, my place Mangalore. Different place use some different name for the same way or dish. In my place we get a vessel specially for this kind of steaming, its called 'Atte Patre' in Kannada and 'Thondur' in Tulu.

This is my mothers recipe, she makes it offen both regular/sweet variety. Here i have is the regular one, just simple. Once you know the prociduer to make its simple. But need some parctise. I have seen my mother making it so can make it :) !!

I have the Akki rotti recipe with the same way, but just grind and make roti on the hot griddle.

I'm sending this Unde Kadbu to SriLekha's EFM-Breakfast and Variety Rice Series event.

Ingredients

1 cup Long grain rice
1/4 cup grated fresh/frozen Coconut
Salt as per taste

Method

1. Soak rice for about 5-6 hours or overnight.
2. Grind the rice into a thick paste by adding little water(about 1/4 cup of water).
3. Heat a thick bottom pan, now need to heat the grinded rice to make it handable. Now add salt and cook the grinded rice. Rice when starts cooking, will start thickening, keep string continuously. Rice paste will all come together to form a thick, when you tough the dough it should not stick our hand. Takes around 5-7 minutes.
4. Now, when this forms into a dough and not sticky stwich off the heat, add the grated coconut and mix well.
5. Once this is done, need to make small ball of our convinient size. Steam this in a cooker or a Idli cooker, for about 10-15 minutes.
6. Unde kadbu is ready to be served with chutney.

Note:
1. I made the wada shape and just put my finger impression. So i got that shape of the Kadbu below.
2. Variation - Can make a sweet version by adding sugar/jaggery while grinding the paste and follow the same procidure.
3. Have it for breakfast with some Coconut chutney

Microwave Vanilla Cake

noreply@blogger.com (Archy) — Wed, 06 May 2009 21:02:00 +0000

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Microwave Vanilla Cake Eggless

I was so much tempted to make a microwave cake when i saw Cham's - Spice club recipe for Microwave chocolate cake. I have made some changes in the recipe, used EnerG egg replacer for the first time and cake puffed up very well, an soft. Very happy with the result of eggless cake. This cake was made so fast in a giffy!!

Here is the recipe which i wish to pass on to..
1. Mahima's event 15 minutes cooking.
2. Srivalli for her event Mithai Mela

Ingredients

All purpose flour: 3/4 cup
Hot water:2/3 cup divided
Sugar 3/4 cup
Baking soda 1/2 tsp
Baking Powder 1/4 tsp
Salt 1/4 tsp
Vegetable oil 2 tblsp butter + 2 tblsp oil
Egg 1 (equals to 1 1/2 tsp of Energ + 2 tblsp of warm water)
Vanilla extract 2 tsp

Method

1. Grease a microwave safe bowl.
2. In mixing bowl, combine all dry ingredients flour+baking soda+baking powder.
3. In a mixing bowl take 1 1/2 tsp of EnerG Egg replacer whisk it with 2 tblsp of warm water.
4. Add the oil + butter,hot water, vanilla. Mix until it blend smootly.
5. Pour into the grease microwave pan and micowave in high for 5 to 6 min. Let it stand 10 min and invert the cake and remove the wax paper.
6. Serve with some choco butter icing on it, enjoy !!
This hardly takes 15 minutes for the whole process of preparation an baking is just 5-6 minutes.

Goes to Mahima's..

And to Srivalli's..

Thai Fried Rice

noreply@blogger.com (Archy) — Wed, 29 Apr 2009 17:49:00 +0000

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Thai Fried Rice

Thai fried rice is simple an tasty. Long grain rice sauteed with baby corn, capsicum, spring onion and a hint of curry paste. Thai cooking is a confluence of Chinese, Malay and Indian Cuisines. Spicy curries served with aromatic rice are cooled down with tangy salads. The Thai's believe that food must please the eye as well as the taste buds and take great care in the presentations of dishes.

I was not able to find baby corn so skipped it, and added carrot, red capsicum, some onions an chopped garlic for extra taste and flavor. Recipe called for Basmathi rice instead of Long grain rice. Can use Red or Green curry paste. You can change the quantity of curry paste to suit your taste.

Here is the recipe from Tarladalal - Thai fried rice, were i have reduced to half of the original recipe.. Goes to..
1. The Vegan World - Thai hosted by Priya of Akshayapaatram. Event originally started by Vaishali of Earth Vegan.
2. FIC - Red & Green hosted by Neha of Easy an Tasty recipes. Food In Colors is originally started by Harini.

Ingredients

11/2 cups cooked Basmati rice
4 nos. baby corn, sliced thin(I skipped)
1/2 large Green capsicum, sliced thin
1/2 large Red capsicum, sliced thin
1/4 Carrot, sliced thin
2 tblsp of Onions, sliced thin
1 clove Garlic, sliced thin
3 tspn Green curry paste
2 green chillies ,chopped(optioanl)
3 spring onions, chopped
1 tblsp soya sauce
1 tblsp oil
salt and pepper to taste

Method

1.Heat the oil in a wok, add the garlic fry till they are golden brown, later add onions fry till transparent, now time to add capsicums, carrots and stir fry for 2 to 3 minutes.
2.Add the curry paste, chillies and spring onions, soya sauce, salt and pepper.
3.Add the rice, mix well and just take off the gas let it cook for a while. Serve hot.

Let me know if there are any other food events going on for this recipe !!

Thai Green Curry Paste

noreply@blogger.com (Archy) — Mon, 27 Apr 2009 20:34:00 +0000

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THAI GREEN CURRY PASTE

I was searching for a Thai recipe and found Thai fried rice and this Thai Green curry paste in Tarladalal recipe site. This is very simple an easy. Next post will be Thai fried rice using this curry paste. I made half of the quantity specified below and was not able to find Lemon grass so skipped that.

I'm sending this to
1. The Vegan World - Thai hosted by Priya of Akshayapaatram.
2. Jhiva for Cilantro hosted by Cilantro.

Ingredients

10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander/Cilantro
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass (I skipped this)
1 teaspoon salt
1/2 teaspoon pepper

Method

1.Grind all the ingredients in a food processor using a little water.(I used 3-4 tblsp of water)
2.Store in an airtight container or in the refrigerator.

Tips:
Can be used in any Thai recipes, like Thai fried rice or noodles, Table-top Thai Curry or to use another time when you are in a hurry.
Alternatively, freeze for upto 3 months, specified by Tarladalal.

This goes to Priya's..

Tomorrow will be posting Thai Fried Rice using this curry paste..

Eggless Vanilla Choco cake

noreply@blogger.com (Archy) — Mon, 06 Apr 2009 17:10:00 +0000

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Eggless Vanilla Choco Cake

I tried to make a cake with icicing for the first time and came out pretty good. Made vanilla cake using whole wheat pastry flour. Actually i searched a lot for a eggless plain cake, at last found this and made this on my hubby's Birthday.

I wish to send these cake to..
Poornima Nair's event - For the love of Chocolate.

Ingredients

1 1/4 pressed cups of Whole Wheat pastry flour
½ Can of condensed milk
100 ml of soda water
1/3 cup of butter
1 tblspn of powdered sugar
3/4 tblspn of baking soda
3/4 tblspn of baking powder
2 table spoons of vanilla extract

Method

1. First Preheat the oven at 300 degrees before starting mixing. Take floor, with baking soda + baking powder, sift and keep aside.
2. In a big bowl add butter and sugar and mix well together.Then add condensed milk and beat well for 5min continuously.
3. Add soda water and beat well. Add vanilla extract and mix well till you feel that it has been puffed up.
4. Add flour mix gradually and mix it in single direction. While mixing we must be very careful so that it will not create any lumps.
5. Grease the baking dish with butter and put all purpose floor in it. Dust it properly and then pour the batter into the dish and bake it at 200 degrees for 5-7 min and then bake it at 150 degree for 20-25min. When done remove it and cool it. Do not try to remove the cake before it cools down.

Choco butter Icicing

5 tblspn butter
1/2 cup Cocoa powder
2 cup powdered sugar
2-3 tblspn milk
1 teaspoon vanilla extract

In mixer bowl cream the butter. Add the cocoa and powdered sugar alternately with milk. Beat to spreading consistency adding more milk if needed. Blend in vanilla. Forsting is ready.

Note: I used a rectangluar shape baking tray. Cutted it into two and made a double layer cake. After the cake is cooled, add the icing around it and over it smoothly. I have decorated with whipping cream later on top and edges.

Party time.. cake with strawberry milk shake !!

Gobi manchuri

noreply@blogger.com (Archy) — Wed, 25 Mar 2009 18:50:00 +0000

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Gobi Manchuri

This is my favorite manchuri. My mother makes it very well, who ever tasted it loved it. So, this is my mom's recipe for gobi manchuri. Its easy and tasty. She used to make it as snack or as a side dish for fried rice.

Back in India, we get Gobi manchuri masala powder. Its was easy, mix in the flour, Just add ginger garlic paste, follow instruction. I remember, i used that pouch for my college cooking competition. It was fun cooking and eating with friends, wonderful days :) !!

Here is how my mother an i make this gobi manchuri..
Goes to..
EC - 'Simple Indian Food-An Easy Cooking Blog' for the event 'WYF- Cuisine'

Ingredients

2 cups of Cauliflower florets
2 tblsp Flour (Maida)
2 tblsp Corn Flour
2 tblsp Gram flour
Salt to taste
1 tsp Ginger Garlic Paste
1/2 tsp Red chilli powder
1/4 tsp Termeric powder
1/4 cup lenght wise Chopped Onions
1/4 cup chopped tomato
1 tsp Chopped green chili
1 tblsp Chopped Coriander Leaves
1-2 tblsp Tomato Ketchup
1 tsp Chopped Garlic
Oil to deep fry
Salt to taste

Method

1. Mix in the 3 type of flour + ginger garlic paste + red chilli powder + Termeric powder + salt by adding a little water, around 3-4 tblsp. Make a thick batter.
2. Now add the washed cauliflower florets to the batter, mix well. so that the batter is nicely cotted.
3. Mean while heat a deep fry pan with oil, to deep fry till golden brown. Keep aside.
4. Now take a pan to make the sauce - take 1 tbslp of oil, heat it add chopped garlic saute for 30 sec. Dont make the brown.
5. Now add onions, fry till transpernt. Add chopped tomato fry for 30 to 60 sec. Add 1 tblsp of water if needed.
6. Now when the tomatoes are cooked, add green chilli + ketchup + salt. Mix them all.
7. Add fried flowers to the hot sauce, mix it and then take off the fire. Garnish with chopped coreinder leafs, sereve hot.

Note : Can add chopped spring onions too.