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Showing posts from June, 2013

Beans Masala Curry

Ingredients:
French Beans - 250 gms
Onion - 1
Tamarind - 2 strips
Jaggery - small piece
Salt to taste
Turmeric- 1/2 tsp
Oil- 1 tbsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Coriander leaves

For Masala:
Red Chillies - 10
Coriander seeds - 1 tsp
Pepper - 1/4 tsp
Poppy seeds -1 tsp
Roasted channa dal -2 tbsp
Fresh coconut - 1/4 cup

Method:

Trim the edges of beans. Cut and boil the pieces till half done.Dry roast red chillies, coriander seeds and pepper. Cool and grind all masala ingredients along with chopped onion to make paste.Heat oil in kadai, add cumin and mustard seeds and fry till mustard crackles.Add beans, masala paste, turmeric, salt. Mix well and add 1 cup of water and cook for 7-8 minutes.Add tamarind juice and jaggery. Cook til the gravy is little thick.Lastly add coriander leaves.


Sweet Potato Chutney

Ingredients:
Sweet Potato - 250 gms
Red Chillies -6
Green Chillies - 6
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Tamarind - 2-3 strips
Garlic cloves - 5-6
Salt to taste
Oil - 2 tsp

Method:

Heat the oil in kadai, add red chillies, cumin seeds, coriander leaves and green chillies. Fry them.Wash, peel and grate sweet potato.Now grind fried ingredients, salt, garlic, tamarind to make paste.Add grated sweet potato and grind it to make chutney.Transfer to serving bowl.

Endu Chepala Pulusu Dry Fish sour Gravy)

Ingredients:
Endu Chepalu( Dry Fish) - 500 gms
Onions - 250 gms
Green Chillies - 5-6
Tamarind - 50 gms
Salt to taste
Red chilli powder - 3 tsp
Turmeric - 1/2 tsp
Oi - 100 gms
Curry leaves -  few
Coriander leaves

Method:

Wash and clean endu chepalu.Finely chop onions and slit green chillies.Heat oil in kadai, add curry leaves and fry for few seconds.Add endu chepalu and fry them for 5-6 minutes.Add chopped onions, green chillies and cook till onions are soft.Add chilli powder, salt and turmeric. Mix gently. Add tamarind juice and cook till fish is cooked and gravy is little thick.Lastly add coriander leaves.

Cottage Cheese Pulao

Ingredients:
Basmati Rice - 350 gms
Cottage Cheese (paneer) - 80 gms
Corn Flour - 2 tsp
Onion - 1 (sliced)
Ginger garlic paste - 3 tbsp
Salt to taste
Red Chilli powder - 1/2 tsp
Cinnamon powder - 2 tsp
Green cardamom - 4
Black cardamom - 2
Cloves - 4
Bay leaves - 4
Water - 750 ml
Butter - 1/2 cup
Lemon - 1/2
Milk - 4 tbsp
Oil for frying

Method:
Soak rice in water for 30 minutes, drain the water and keep aside.Mash the cottage cheese. Add salt, chilli powder and corn flour. Mix well and make small balls of the mixture.Heat oil in a pan and deep fry the balls to a light golden brown colour. Remove and keep aside.Heat oil in a thick bottom vessel, add the whole spices and saute till they crackle.Add sliced onions and stir fry to a golden brown colour. Add ginger garlic paste and saute.Add water and bring it to boil. Add butter, salt and lemon juice.Add rice and cook on medium flame, stirring occasionally.When the water is reduced  to the rice level, sprinkle milk on top.Cover with aluminium foil or seal wi…

Beera kaya Kobbari Kura (Ridge Gourd curry with Coconut)

Ingredients:
Ridge Gourd - 500 gms
Fresh Coconut - 1 cup (grated)
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Green Chillies -3
Mustard and cumin seeds - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp
Milk - 1/2 cup

Method:

Peel and cut ridge gourd into small pieces.Heat oil in kadai, add channa dal, cumin and mustard seeds and curry leaves. Fry till mustard crackles.Add gourd pieces, salt, turmeric and chilli powder. Cook in low flame for 5 minutes.Add 1/2 cup of water and cook till pieces are tender and soft.Add grated coconut and cook till the water evaporates.Add milk and cook another 2 minutes.Lastly add coriander leaves.

Brinjal Curry with Curd

Ingredients:
Brinjals - 500 gms
Onions - 2
Green Chillies - 4
Tamarind - 2 strips
Curd - 1 cup
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Oil - 2 tbsp
Red chillies - 4
Mustard seeds - 1/2 tsp
Curry leaves -  few
Coriander leaves - 1 tbsp (chopped)

Method:

Finely chop onions and green chillies.Cut brinjals into 4 pieces and keep them in salted water.Extract juice from tamarind and blend it in curd.Heat oil in kadai, add red chillies, mustard seeds and curry leaves.Fry till mustard crackles.Add chopped onions and chillies and fry for 2 minutes.Add brinjal pieces, salt, turmeric and chilli powder. Cook in low flame till brinjal pieces are tender.Add curd mixture and cook till the gravy becomes little thick.Add coriander leaves and remove from fire.Serve with rice.

Cheese and Potato Cake

Ingredients:
Potatoes - 1 kg (cooked and mashed)
Cheese - 200 gms (grated)
Bread Crumbs - 25 gm
Butter - 25 gm
Milk - 2 tbsp
Eggs - 3 (separated)
Salt, pepper and nutmeg to season
Parsley and tomato slices to garnish

Method:

Butter an ovenproof dish and sprinkle bottom and sides with bread crumbs.Place the mashed potatoes in a mixing bowl, add butter, milk, cheese and egg yolks. Beat well with wooden spoon and add the seasonings.Fold the stiffly beaten egg whites into the potato mixture and transfer to the prepared dish.Place dish on a baking sheet.Cook the cheese and potato cake on the top shelf of a moderately hot oven, 200C, for 30 minutes.When cooked turnout on to a serving dish.Serve garnished with parsley and tomato slice.

Prawns Curry with Mango and drumsticks

Ingredients:
Medium Size prawns - 500 gms
Raw Mango - 1
Drumsticks - 4
Turmeric - 1/2 tsp
Salt to taste

For paste:
Coconut -  1 cup (grated)
Cumin seeds - 1 tsp
Green Chillies - 5-6
Garlic - 3-4 pods

For tempering:
Coconut Oil - 2 tbsp
Red Chillies - 3
Onion - 1 (finely sliced)
Mustard seeds- 1 tsp
Curry leaves -  few

Method:

Peel and cut mango into pieces.Cut drumsticks into 1" pieces and boil them in salt water till half done.Grind the coconut and other ingredients to make fine paste.Boil prawns in salt and turmeric water for 3 minutes. Lower the flame and then add mango pieces and drumsticks.Cover and cook till prawns and mango pieces are tender.Mix the ground paste and allow the curry to simmer for 3-4 minutes.In another pan, heat oil, add red chillies, mustard seeds and curry leaves. Fry till mustard crackles.Add slices onions and fry till golden brown.Pour this over the prawn curry and serve hot with rice.

Mango Ice Cream Whip

Ingredients:
Mango - 1
Vanilla Ice Cream - 1 cup
Milk - 1/2 cup
Honey - 2 tbsp
Mango Slices - 3

Method:

Peel and chop mango into pieces.Combine all the ingredients except ice cream and blend until smooth.Add ice cream and blend for 10 seconds more.Serve immediately with mango slices.

Bottle Gourd Raita

Ingredients:
Bottle Gourd - 500 gms
Curd - 250 gm
Cumin powder - 2 tsp
Chilli Powder - 1/2 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Green Chillies - 5-6 (finely chopped)

Method:

Peel and grate bottle gourd. Leave out the soft pulpy material in the center.Boil the grated gourd till tender. Drain the water completely.Let it cool and squeeze out the excess water.Beat the curd till smooth. Add boiled gourd, green chilli, coriander leaves, salt, chilli powder and cumin powder.Mix well.Serve.

Capsicum Dal

Ingredients:
Masoor Dal - 1/2 cup
Capsicum - 200 gms
Onion - 1
Ghee - 2 tbsp
Turmeric powder - 1/2 tsp
Salt to taste
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder  - 1 tsp
Fresh coconut - 1 tbsp (grated)
Mustard seeds - 1/2 tsp
Curry leaves -  few
Lemon Juice -1 tsp

Method:

Wash and cook masoor dal till tender and soft.Cut capsicum into thin slices. Chop onions finely.Heat ghee in a kadai, add mustard seeds and curry leaves. Fry till mustard crackles.Add onions and capsicum and fry till they are soft. Add salt, turmeric, chilli powder, coriander and cumin powder, grated coconut. Fry them for 1 minute.Add cooked dal and cook for 5 minutes or till it becomes little thick.Remove from fire and add lemon juice.Serve hot with rice or roti.

Pudina Naan

Ingredients:
Maida - 500 gms
Curd - 1 cup
Salt - 1 tsp
Ajwain - 1 tsp
Baking powder - 1 tsp
Mint leaves - 1 cup

Method:

Sieve maida and baking powder. Add salt, chopped mint leaves, ajwain. Mix well.Add curd and water to knead the dough.Keep aside the dough for 2 hours.Make big lemon size balls and roll them as round chapati's.Heat tawa, put one chapati and let it cook a little.Then turn the tawa upside down and allow the roti to cook over the gas.It will fall off when cooked. Make all rotis like this.Serve them hot with butter.


Fruit Sundae

Ingredients:
Apple - 1
Banana - 1
Chikoo - 1
Orange - 1
Pineapple slice - 1
Papaya -  a piece
Guava - 1
Coconut - 1/2 Cup (Grated)
Kishmish - 8-10
Cashew nuts - 10
Cream - 2 cups
Sugar - 4 tsp
Ice Cream - 2 cups
Instant Coffee - 1 tsp
Wafer Biscuits - 4-5

Method:

Whip cream in mixie with instant coffee  and sugar.Wash and peel the fruits and cut into small pieces.Add cashew nuts,kishmish and grated coconut, chopped fruits to cream mixture. Mix gently.Pour some of the mixture into the glass and pour a little ice cream.Decorate it with wafer biscuit.Serve immediately.

Mango Squash

Ingredients:
Mango Pulp - 1 cup
Sugar - 1 cup
Water - 1 cup
Citric acid - 1 tsp
Potassium meta bi-sulphate - 1/6 tsp
Mango essence- 6-7 drops
Orange red colour -  3-4 drops

Method:

Blend the mango pulp in a blender. Sieve through muslin cloth.Boil sugar and water together. Then add citric acid. Stir continuously for 2-3 minutes.Remove from fire. When cool add fruit pulp slowly and stir continuously to mix thoroughly.Then add essence and colour.Mix potassium meta bi-sulphate and store in sterilized bottles.

Dhim

Ingredients:
Whole green moong- 50 gm
Channa dal - 60 gm
Urad dal - 60 gm
Onion -1
Green Chillies - 4
Amchur - 1 tbsp
Roasted Cumin seeds  Powder - 1 tbsp
Salt to taste
Cumin seeds - 1 tsp
Ghee - 3 tbsp

Method:

Soak the dals separately in water for half an hour. Drain and keep aside.Now cook each of dals separately. Cook till dals are tender but firm and each grain separate.Add salt to dals while cooking.For assembling dhim: This has to be done while dals are still hot. Take a serving bowl and place one portion of the cooked moong cover it with one portion of urad dal, cover this with a portion of channa dal.On top of this layer, arrange some chopped onions, green chillies, amchur and roasted cumin powder.Repeat the layers for the dal and the spices.Heat the ghee in a pan, add cumin seeds and allow them to splutter.Sprinkle the hot ghee on the top most layer of the dhim and serve hot with paranthas.

Milk - Bread Halwa

Ingredients:
Bread packet - 1
Milk - 1 litre
Sugar - 250 gms
Cardamom Powder - 1/4 tsp
Ghee - 1/4 cup

For Garnishing:
Cherries
Dates

Method:

Boil the milk in a vessel and make it cool.Remove the edges of bread slices and soak the slices in cold milk for 1 hour.Heat ghee in a kadai, add soaked bread slices and fry them  for a while.Add sugar and cardamom powder and mix well.Cook till the mixture leaves the sides.Remove and transfer to greased plate.Garnish with cherries and date slices.Serve cool.

Healthy Strawberry Milkshake

Ingredients:
Fresh Strawberries - 350 gms
Skimmed Milk - 570 ml    (chilled)
Low fat Yoghurt - 285 ml
Castor Sugar - 1  1/2 tbsp

Method:

Blend strawberries with sugar in food processor for making puree.Sieve the puree for removing seeds.Again blend the puree with milk and yoghurt in high speed for 1 minute.Pour into chilled glasses, decorate with strawberries and serve immediately.

Chukka Kura Mutton

Ingredients:
Mutton - 1/2 kg
Chukka Kura - 250 gms
Onions - 4
Green Chillies - 4
Ginger garlic paste - 1 tbsp
Cloves - 5-6
Cinnamon - 2 sticks
Cardamom - 2
Coriander seeds - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Red Chilli powder - 3 tsp
Oil - 2-3 tbsp
Coriander leaves

Method:

Wash and chop chukka kura into small pieces.Finely chop onions and chillies.Dry roast coriander seeds, cardamom, cloves and cinnamon. Cool and grind to make fine powder.Heat oil in kadai, add chopped onions and chillies. Fry till onions are soft.Add ginger garlic paste, mutton pieces, salt, turmeric and red chilli powder. Mix well and fry them for few minutes.Then add sufficient water and close the lid. Stir occasionally.Cook till mutton pieces are tender and well cooked.Add chopped chukka kura and cook another 5 minutes.Lastly add garam masala and coriander leaves.Serve with rice or roti.



Badam Kheer

Ingredients:
Milk - 1 litre
Almonds - 20
Sugar to taste
Almond Essence - few drops
Yellow colour -  a pinch
Saffron - few strands
Cardamom Powder - 1/4 tsp
Edible Camphor (Pacha Karpuram) -  a pinch
Chironji (sara pappu) - 20 gm

Method:

Take 750 ml of milk in a vessel and bring it to boil in low flame.Soak saffron in the remaining milk.Soak almonds in warm water for 10 minutes then peel off the skin. Grind almonds coarsely by using little water.Add this paste and sugar to boiling milk. Cook another 5 minutes, stirring continuously.Remove from fire, then add saffron soaked milk, cardamom powder, chironji, almond essence, edible camphor and yellow colour. Mix gently.Cool and keep it in refrigerator.Serve chilled.




Tomato Juice

Ingredients:
Tomato Pieces - 6 cups
Sugar - 1 tbsp
Lemon Juice - 2 tsp
Salt and pepper to taste.

Method:

Blend all the ingredients till smooth in a blender.Strain and serve with ice cubes.

Coconut - Chocolate Halwa

Ingredients:
Coconut Milk - 1 litre
Corn Flour - 2 cups
Cocoa Powder - 5 tbsp
Sugar - 1 1/2 cup
Peanuts - 1/2 cup
Salt -  a pinch 
Ghee - 1/2 cup
Cashew nuts -  for decorating

Method:

In a vessel, pour coconut milk, salt, sugar, corn flour, cocoa powder. Mix without lumps.Now cook the mixture, stirring continuously for 15 minutes.Add ghee and peanuts and cook till it becomes thick and leaves the sides.Transfer this mixture to greased plate.Cool and cut into desired shapes.Garnish with Cashew nuts.

PINEAPPLE MURABBA

Ingredients:
Pineapple - 1 kg
Sugar - 2 kg
Water - 750 ml

Method:

Peel and cut pineapple into slices.Add sugar to water, soak pineapple slices in it. Keep aside for 10 minutes.Then boil them for ten minutes on a low flame or till pineapple pieces are tender.Cool and refrigerate.

Dal Chaat

Ingredients:
Moong Sprouts - 100 gms
Sprouted Channa - 100 gms 
Turmeric - 1/4 tsp
Salt
Kheera - 1
Potatoes - 2
Thick Curd - 1 cup
Sugar - 1 tsp
Coriander leaves - 2 tbsp (chopped)
Sweet and Sour Chutney - 1/2 cup
Small Poori's - 20

Method:

Boil sprouts and turmeric with little water till tender.Boil, peel and cube the potatoes.Peel and cut kheera into small pieces.Whip the curd with sugar.Mix boiled sprouts, potatoes, kheera pieces gently.Now arrange poori's in a plate. Top up with sprout mixture then chutney then curd and coriander leaves.Now arrange the poor's in a plate.Serve immediately.

Carrot Cashew Payasam

Ingredients:
Milk - 1 1/2 Litre
Carrot - 1 1/2 cups (grated)
Cashew Nuts - 1/2 cup
Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Ghee - 2 tbsp

Method:

Soak Cashew nuts in 1/2 cup of warm milk for 30 minutes.Boil the milk in thick bottom vessel. Keep stirring till the milk reduces to half of its quantity.Fry the grated carrot in ghee for 5 minutes.Now grind carrots and cashew nuts coarsely. Add this to the milk.Add sugar and simmer till every thing blends well.Lastly add cardamom powder.Serve chilled.

RISOTTO

Ingredients:
Tomatoes - 500 gms
Onions - 2
Rice - 300 gms
Parmesan Cheese - 50 gm (grated)
Olive Oil - 2 tbsp
Chicken Stock Cube - 1
Butter - 50 gm
Salt and Pepper to taste

Method:

Wash the tomatoes, remove seeds and chop roughly. Finely chop onions.Heat the oil in thick bottom vessel, fry the onions till they are transparent. Add rice and fry for few minutes.Add tomatoes, salt and pepper. Pour in 1 litre of water.Dissolve the stock cube. Cook till rice is done, stirring occasionally.Add butter in small knobs, then the parmesan cheese.Remove from fire and check the seasoning.Serve immediately.

Apple and Cheese Pie

Ingredients:
Short Crust Pastry - 400 gms
Green Apples - 500 gms
Corn Flour - 1 tsp
Clove Powder -  a pinch
Castor Sugar - 75 gms
Cheddar Cheese - 75 gms (grated)
Milk for brushing

Method:

Peel and slice the apples.Heat the oven to 220 C. Roll out half  the pastry and use it to line a 20 cm/8 in a pie plate.Toss the apple slices in corn flour, clove powder and sugar and place half the mixture on the pastry to cover evenly with the cheese and top with the remaining mixture.Roll out the remaining pastry on top of mixture. Cover the top completely. Moisten the edges and seal well together.Flute the pastry edges neatly and cut a steam vent in the top crust.Brush all over with milk.Place in the oven for 15 minutes. Reduce the temperature to 180 C and continue cooking for further 25 minutes or until the pie is golden brown.Serve warm or cold.

Dahi Chaat

Ingredients:
Maida - 50 gms
Besan - 50 gms
Potatoes - 2
Thick Curd - 1 1/2 cup
Sugar - 1 tsp
Salt
Sweet and Sour Chutney - 1/2 cup
Sev to sprinkle on top
Coriander leaves - 1 tbsp (chopped)
Oil for frying

Method:

Boil, peel and slice the potatoes.Whip the curd with sugar and very little water to make it smooth.Mix maida, salt and besan with warm water to make dough. Roll the dough like big chapati. Cut it with small round cutter (like small poori's).Fry them in hot oil and keep aside.Arrange poori's in a plate, top up with potato slice, chutney, whipped curd, sev and coriander leaves.Serve immediately.


Cashew Nut Chikki

Ingredients:
Cashew Nuts  -100 gms
Sugar- 50 gms
jaggery - 50 gms  (grated)
Cardamom Powder -  1/4 tsp
Ghee - 4 tsp
Lemon - 1/2 (juice)
Lemon Yellow colour -  A pinch

Method:

Fry the cashew nuts in ghee and keep aside.In a kadai, add jaggery and sugar and cook till one string consistency. Add lemon juice.Remove and add cashew nuts and cardamom powder and colour. Mix well.Transfer immediately to the greased plate. Press evenly.Cut into pieces when it is cool.Store in airtight container.

Muesli

Ingredients:
Quick Cooking rolled Oats - 1 tbsp
Apple - 1
Water - 3 tbsp
Condensed Milk - 1 tbsp
Lemon - 1/2
Dry fruits - 1 tbsp (chopped) (optional)

Method:

Soak oats in water overnight.Wash and grate apple and mix with the oats.Add condensed milk and lemon juice. Mix well and Serve.Add dry fruits if used.


Milagai Podi (Idli Karam)

Ingredients:
Dry red chillies - 10
Urad dal - 1 cup
Channa dal - 1 cup
Coriander Seeds - 1 tsp
Sesame Seeds - 2 tsp
Asafoetida -  a pinch
Salt to taste

Method:

Dry roast all the ingredients except salt.Cool and grind all the ingredients, salt to make coarse Powder.Store in airtight container.Serve with idli and ghee.

Mango Rasam (Mamidi Kaya Rasam)

Ingredients:
Raw Mango - 1
Onions - 2
Turmeric - 1/2 tsp
Salt to taste
Jaggery - small piece
Rasam Powder -2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek Seeds - 1/8 tsp
Coriander leaves -  1 tbsp (chopped)
Curry leaves -  few
Red Chilli - 2
Oil/ Ghee - 1 tbsp

Method:

Peel and cut mango into pieces. Boil and mash mango to get puree.Heat ghee in kadai, add broken red chilli, cumin, mustard, fenugreek seeds and curry leaves. Fry till mustard crackles.Add chopped onions and saute for 2 minutes.Now add mango puree, salt, turmeric, jaggery and rasam powder. Add sufficient water and bring it to boil.Lastly add coriander leaves.


Arasi Kheer

Ingredients:
Rice Rawa - 2 cups (Fresh)
Sugar - 1 1/2 cup
Milk - 1 liter
Cashew nuts - 50 gms
Kishmish - 25 gms
Cardamom Powder - 1/4 tsp
Ghee - 1 tbsp

Method:

Fry cashew nuts and kishmish in ghee till golden.Boil the milk in thick vessel. Add Rice rawa to the boiling milk. Cook till rawa is cooked and soft.Add sugar and cook till sugar dissolves.Add fried cashew nuts, kishmish and cardamom powder. Mix well.Serve hot.

Makki Di Roti

Ingredients:
Corn Flour - 250 gms
Radish - 1 
Fenugreek Leaves - 4 tbsp (chopped)
Green Chillies - 2 (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt and chilli powder to taste
Turmeric - 1/4 tsp

Method:

Peel and grate radish.Mix all the ingredients with warm water to make dough. Make lemon size balls an roll them in plastic sheet like roti's with your palms.. They are thicker than normal roti.Transfer them to hot tawa and cook both sides by applying ghee.Serve hot with curd.

Water Melon Juice

Ingredients:
Water Melon Pieces - 6 cups (without seeds)
Lemon Juice - 2 tbsp
Sugar - as per taste
Ginger - small piece
Salt -  a pinch
Water 

Method:

Blend all the ingredients with sufficient water. Strain the juice.Serve chilled.

Butter Icing

Ingredients:
Butter - 50 gm
Icing Sugar - 75 gms
Flavour

Method:
Cream the butter until very soft and white. Stir in sugar and flavour.For Coffee Butter Icing: Stir in 1 dessertspoon coffee essence. Do this gradually to prevent the mixture from curdling.

For Lemon Butter Icing: Add 2 tsp of finely grated lemon rind and gradually beat in 1 dessertspoon lemon juice.
For Orange Butter Icing: Add 3 tsp finely grated orange rind  and gradually beat in 1 dessertspoon of orange juice.
For Vanilla Butter Icing: Add 1/2 tsp of vanilla essence.

Mocha Sandwich

Ingredients:
Flour - 100 gm
Baking powder - 1 tsp
Cocoa powder - 1 tbsp
Butter - 100 gm
Sugar - 100 gm
Eggs - 2
Warm water for mixing
Coffee flavored butter icing
Glace Cherries

Method:

Sieve flour, cocoa powder and baking powder.Cream the butter and sugar until light and fluffy.Gradually add the beaten eggs. Fold in the flour and mix to a soft dropping consistency with a little warm water.Pour the mixture into 2 greased sandwich tins and bake in a moderate oven, 180C for 20-25 minutes.Cool and sandwich together with some of the coffee butter icing.Cover the top with remaining butter icing and decorate with glace cherries.

Bhagara Bhaigan

Ingredients:
Tender Small Brinjals - 500 gms
Onions - 150 gms
Tamarind - 50 gm
Coriander seeds - 50 gm
Sesame seeds - 50 gm
Poppy seeds - 10 gm
Coconut - 20 gm
Shajeera - 5 gm
Cinnamon - 2 gm
Cloves - 4
Coriander leaves -  bunch
Curry leaves - few
Ginger - 5 gm
Garlic - 5 gm
Red chilli powder - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Mustard seeds - 1 tsp
Oil - 150 gms

Method:

Cut brinjals into four with top intact. Keep them in salt water.Soak tamarind in hot water and extract juice from it.Dry roast coriander seeds, sesame seeds, poppy seeds, coconut, shajeera cinnamon and clove.Chop the onions and fry them till golden brown in oil.Now grind fried onions, ginger, garlic, dry roasted ingredients and chilli powder to make fine paste. Add sufficient water to grind.Heat the oil in kadai, add mustard seeds and curry leaves, Fry till mustard crackles.Add brinjals, salt and turmeric. Fry them for 5 minutes. When brinjals are little soft add ground masala and cook till done.Lastly add tamarind juice and cook an…

Curd Raita

Ingredients:
Curd - 250 gm
Green Chillies - 2
Salt - 1 tsp
Onions - 2
Tomatoes - 150 gm
Carrot - 50 gm
Coriander leaves -  small bunch
Sugar - 1/2 tsp

Method:

Finely chop all ingredients. Peel and grate carrots.Beat the curd and mix all the chopped ingredients and salt.Serve with biryani.

Vegetable Biryani

Ingredients:
Basmati Rice - 1 kg
Potatoes - 1 kg
Onions - 1 kg
Tomatoes - 300 gms
Kheera Cucumber - 250 gms
Beans - 250 gms
Carrot - 200 gms
Green peas - 100 gm
Chilli powder - 3 tsp
Lemon  - 4
Bread slices - 5
Ginger - 20 gms
Garlic - 20 gms
Poppy seeds - 50 gm
Coconut - 100 gm
Coriander leaves -  bunch
Mint leaves - 1 cup
Curry leaves - few
Shajeera - 15 gm
Cinnamon - 15 gm
Cloves - 6
Cardamom - 6
Saffron - 1 gm
Curd - 500 ml
Milk - 250 ml
Salt to taste
Cumin seeds - 1 tsp
Green chillies - 50 gm
Oil - 500 gm
Ghee - 50 gm

Method:

Peel and cut potatoes and carrots in medium size  pieces.Tread the beans and cut into 1" pieces.Slice the onions, slit green chillies, chop tomatoes finely. Finely chop curry leaves, mint and coriander leaves.Peel, de-seed cucumber and cut into pieces.Grind ginger garlic to make paste. Grind coconut, poppy seeds. shajeera, cloves, cardamom and cinnamon to make paste.Heat the oil in kadai, fry onion slices till golden brown. Remove and keep aside. Fry potatoes, carrots, beans, cucumber…