Tomato Chutney -Variety 1

Ingredients:

Tomatoes  6

Garlic cloves 8 to 10

Red chilli powder 1 cup

Mustard powder ¼ cup

Menthi powder ¼ cup

Salt ½ cup

(Adjust accordingly)

Oil ½ cup

Lemon juice ½ cup

Mustard seeds 1 teaspoon

Hing 3 pinches

Red chilli 3

Preparation:

1. Chop tomatoes into pieces. Heat a pan, add half of the oil to it. 

 

2. After oil is heated add the tomato pieces to it.

 

3. After 5 minutes when the pieces become tender add the garlic cloves.

 

4. In a mixie or blender add the above mixture add salt, methi powder and mustard powder. Make it into a soft puree.

5. Heat the same pan and transfer the puree to the pan and when it starts to thicken, add the red chilli powder and mix well. Add lemon juice and mix well. Switch off the stove.

6. Heat another pan and the remaining oil, after oil is heated add the  mustard seeds, hing and broken red chillies.

7. Add this to the chutney and mix well.

Vegetable Kurma

Ingredients:
Potato 1 medium sized
Carrot 2
Green capsicum or bell pepper 1 medium sized

Red capsicum or bell pepper 1 medium sized (optional)

Beans 10
Peas Handful
Cabbage ½ cup
Cauliflower  florets 1 cup
Onions 2 medium sized
Spring onions 3
Tomatoes 2
Garlic 10 cloves
Ginger 1 inch piece

Curd 3 tablespoons

Oil 2 tablespoons

Jeera 1 teaspoon

Red chilli powder 2 teaspoons

(adjust accordingly)

Salt as needed

Garam masala:

Poppy seeds or khuskhu 1 tablespoon
Fennel seeds or saunf or somp 1 teaspoon

Elachi or Cardamom wholes 4

Cinnamon slicks or Dalchini chakka 4 ( one inch sticks)

Cloves or Lavagam 5

Preparation:

1. Wash and peel carrots, potato and garlic cloves. Wash the remaining vegetables. Peel outer layer of onions. Chop the vegetables except peas into small pieces.  Make a paste of ginger and garlic.

 

2. In a cooker or deep bowl, add the vegetables and water. Cook them until they are fully cooked.

3. Heat a pan add oil to it, after oil is heated add jeera seeds.

4. After the jeera seeds slightly change color add the ginger garlic paste.

5. Make a powder of all the garam masala ingredients or you can use the garam masala powder at home. Fresh masala powder adds flavor to the kurma curry.

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6. Add the cooked vegetables and mix well. 

 

7. When the curry starts to thicken add the garam masala powder and mix well.

 

8. Add salt and red chilli powder and mix well. Add the curd and mix well.

 9. Mix well and cook for about 10 minutes in medium low flame, stir in between. When it starts to slightly thicken, switch off the stove.

Chocolate Vanilla Raisin Cake

Guru Brahma Guru Vishnu Guru Devo Maheswara
Guru Sakshat Para Brahma Tasmi Sri Gurveh Namah

Happy Teacher's day  dedicated to all the our great teachers . Thank you all.

Ingredients:

Maida or All purpose flour 1½ cup

Milk ½ cup

Eggs 4

Sugar 1 cup

Ghee or Butter melted 1 cup

Baking soda 1 teaspoon

Vanilla extract 3 to 4 drops

Raisins ½ cup

Chocolate syrup 1 tablespoon

Preparation:
1.  In a big bowl or mixie bowl put the broken eggs. If you wish you can seperate the egg yellows and replace with extra egg whites.

2. Beat in the blender for about 3 minutes. Now add melted butter, milk and sugar blend for 2 to 3 minutes. 

3. Add the maida and add little water. Blend for about 10 to 15 minutes.

4. Transfer it to a greased pan and add the cake batter and mix baking soda. Add raisins and mix well.

5. Decorate it with chocolate syrup.

6. Mix well. Redecorate with chocolate syrup and preheat the oven at 350 Farenheit or 150 C. After it is  preheated palce in oven and bake for about 15 minutes.

 

7. After is cooled cut it into pieces.

Raw banana and capsicum or Aartikaya Capsicum curry

Ingredients:

Raw banana or Artikaya 2

Red Capsicum 1 small sized

Green Capsicum 1 medium sized

Onion 2 medium sized

Garlic 6 cloves

Jeera 1 teaspoon

Turmeric powder ½ teaspoon

Red chilli powder 1 ½ teaspoon
Oil 1½ table spoon or 5 teaspoons

Salt as needed

Preparation:

1. Peel the raw bananas, onion and garlic cloves. Chop raw banana, onion, garlic, red capsicum and green capsicum into small pieces. Heat a pan add water to after the water is heated add the  raw banana pieces and capsicum pieces. 

  2. When they are half cooked add tumeric powder and salt. Mix well

 3. When they are fully cooked. Switch off the stove.

 4. Drain the water and keep it aside.

 5. In the same pan add oil after oil is heated add jeera seeds when they slightly change their color add the chopped garlic and onion pieces.

 6. When the onions becomes translucent in color, add the cooked raw banana and capsicum pieces. Mix well.

 

 7. Mix well and cover and cook for about 10 to 15 minutes medium flame. Stir in between.

 8. When it is fully cooked and changes color slightly.

 9. Add red chilli powder and mix well.

Sooji Milk cova or Sooji Milk burfi

Ingredients:

Sooji or Bombai rava or upma rava 1 cup

Milk powder 1 cup

Milk 1 cup

Ghee 3 tablespoons

Sugar 1 ½ cup

(adjust accordingly)

Elachi powder ½  teaspoon

Cashews for garnishing

Preparation:

1. Heat a wide pan and pour milk.

2. After the milk starts to boil add milk powder and mix well.

3. When it is fully dissolved add 2 tablespoons of  ghee and mix well.

4. Mix well after two minutes add bombai rava or sooji or upma rava and mix well.

5. Mix well constantly in medium low flame. When it starts to thicken add the remaining ghee and elachi powder. Mix well.

6. Stir constantly, when it thicken and comes to starts leaving the edges.

7. Grease a plate and transfer the burfi to the plate. Cut them into square or daimond or rectangular pieces. Garnish with almonds or cashews. Serve hot or cold.