ANOTHER BLACK FOREST CAKE

BLACK FOREST CAKE

I wanted to make black forest cake for a while. I tried it atlast. It came out wonderful. But the decoration is not my thing. I just tried to make it look nice

BIRTHDAY CAKE

This was the cake made by my friend Agnes for my birthday

CROCHET DRESS

My Hand made crochetted dress

UMM-E-ALI

Its an egyptian dessert that contains phyllo dough or puff pastry, milk and nuts. Any type of nuts can be used. Even croissants can be used instead of puff pastry.

UMM-E-ALI is an arabic word which means Ali's mother. There are many stories behind this recipe. But who needs the story as far as the recipe is delicious and comforting

Ingredients:

Puff pastry

Milk(evaporated)

Pistachios

Almonds

Elaichi powder

sugar

Butter

Preparation:

1. preheat the oven to 400 degrees farenheit and place the puff pastry in a buttered baking sheet and bake it until it becomes golden brown on top

2. Remove the baked puff pastry and let it cool

3. Pour the evaporated milk in a container and add sugar and elaichi powder and bring it to a boil

4. Cut the puff pastries into small squares and arrange in a oven safe bowl which is buttered

5. Sprinkle the chopped nuts on top (Raisins are also used. But i dont like it)

6. Pour the milk on top and leave it until the milk is absorbed by the puff pastry. If it became too dry pour some more milk and let it absorb

7. Sprinkle the remaining nuts on top and bake it in the oven at 350 degree farenheit for 30-35 min or until the top becomes golden brown

8. Keep the remaining milk for pouring on top while serving

I made this recipe for the first time so i didnt give any measurements. I just made this with what i had. It came out delicious

I sending this recipe for the joy from fasting to feasting event hosted by kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

MEAT PUFFS

Ingredients:

Puff pastry sheet (store bought)

Minced chicken - 1/2 kg

Onion - 3(medium size)

potatoes - 2 (medium)

Carrot - 1/2 cup (finely chopped)

Ginger garlic paste - 2 tsp

Green chillies - finely chopped

Garam masala - 1/4 tsp

Turmeric powder

Salt

Coriander leaves

Preparation:

1. Boil the potatoes and mash it

2. Heat oil in a pan and add chopped green chillies and fry it

3. Add the ginger garlic paste and saute it in a low flame until the raw smell goes away

4. Add the minced chicken and saute it. Add turmeric powder and salt and add the chopped carrots

5. Add the finely chopped onions to the chicken and add garam masala and saute it

(Do not saute the onions too long. Just until the raw smell goes away)

6. Switch off the flame and add the mashed potatoes and mix well and let the mixture cool and add the coriander leaves

7. Fill the patry sheet with the filling and close it and seal it

8. After filling the pastry sheet keep it in refrigerator for a while to make it hard. so that after baking the puffs will be flaky

9. Bake the puffs in a 400 degree oven for 10-15 min or until it becomes golden brown

I am sending this recipe for "JOY FROM FASTING TO FEASTING" event from www.kitchenflavours.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

HALEEM USING WHEAT RAVA

Ingredients:

Wheat rava - 1 1/2 cup

Moong dal, channa dal. toor dal, masoor dal - 1 cup(all dals mixed together)

Urad dal - 2 tbsp

Chicken - 1/2 kg(mostly flesh)

onion - 1

Ginger garlic paste - 2 tbsp

Tomato - 1

Yoghurt - 4 tbsp

red chilli powder - to taste

Garam masala - 1/2 tsp

Salt

For garnishin:

Cut 2 or 3 onions very finely and fry it in the oil until it becomes crispy and golden brown. dry it in a plate

Cut some coeiander leaves finely

Cut some lemons

Preparation:

1. soak all the daals in water for atleast 2 hrs

2. Wash the rava and cook it along with all the dals with 4 to 5 cups of water until all the dals are cooked and there is no whole dals and the rava is cooked

3. In a pan add some oil and add onion, ginger garlic paste and tomato and saute well

4. Add red chilli powder, garam masala and salt and cook well

5. Add yoghurt and turmeric powder and add the chicken

6. Add some water and cook the chicken until the chicken is very well cooked and it becomes flaky

6. Mash the chicken with a spoon until there is no whole pieces left

7. Add the chicken mixture to the cooked dal and rava and add enough salt

8. Pour some ghee around 4 tbsp on top and mix it well

While serving add some fried onions and coriander leaves on top and sprinkle some lemon juice

I am sending the post for "joy from fasting to feasting "event by kitchenflavour.blogspot.com

http://kitchenflavours.blogspot.com/2009/08/joy-from-fasting-to-feasting-season-ii.html

VEGETABLE SOUP

Ingredients:

Carrot - 1 cup

Peas - 1/2 cup

Onion - 1/2

Garlic - 2 to 3 pods

Butter - 2 tbsp

Maida - 2 tbsp

Milk - 1/2 cup

Salt & Pepper

Coriander leaves for garnishing

Preparation :

1. Put the carrot, peas, onion and garlic in a pot and add water and a little salt and let it boil until the veggies are cooked

2. In a pan put the butter and add the maida after the butter melts. Mix well to prevent burning and mix until the raw smell goes away

3. Add the milk while stirring the butter and maida mixture

(If you add milk without stirring then it will get clogged up)

4. Add some salt and pepper to the mixture and boil it until the milk thickens to a saucy consistency

5. Then add the mixture to the veggies and mix well and add enough salt and pepper. Add enough water to get the soup consistency and bring it to a boil and switch of the flame

Garnish it with coriander leaves

This is the perfect combination for chicken cutlets or any pakoras

CHICKEN OREGANO CUTLET

My sister in law taught me this dish. I tried it once and it was very tasty. It goes very well with vegetable soup which was also taught by my sister in law. I think that they are the perfect combination. I will post the recipe of vegetable soup next

Ingredients:

Chicken - 1/2 kg(boneless)

For marination:

Dry oregano leaves - 1 tsp

Lemon juice - 2 tbsp

Salt

Pepper

For outer crust:

Maida

Tomato ketchup

Egg

Salt and pepper

Preparation:

1. Marinate the chicken with all the ingredients given under "for marination" for atleast two hours

2. Pour some ketchup in the maida flour and mix it well until it crumbles. Dont pour too much ketchup then it will become watery

3. Beat the egg and season it with salt and pepper

4. Dip the chicken in egg and roll it over on the maida and ketchup mixture

5. Deep fry it

FISH FRY

Ingredients:

Fish - 1/2 kg

Ginger garlic paste - 1 tsp

Red chilli powder - 3 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Salt - 1/2 tsp

Rice flour - 2 tsp

Corn flour - 1 tsp

Curd - 5 tsp

Lemon juice - 1 tsp

A pinch of color

Preparation:

1. Mix all the ingredients except fish into a smooth paste. Be careful not to add water. The moisture in the curd and lemon juice is enough

2. Marinate the fish in the paste and let it rest for atleast an hour or two

3. Deep fry in the oil or shallow fry it

I saw this recipe from chettinaadrecipes.com and i tried it out. It came out very good that i made it like three or four times in two months. The extra item i added was lemon juice

EGG PEAS PULAO

Ingredients:

Rice - 1 cup

Green peas - 1 cup

Eggs - 4 or 5

Onion - 1 (big)

Bay leaf - 2

Whole garam masala

Shah jeera

Green chillies

Green onion or coriander leaves

Salt

Pepper

Preparation:

1. Cook the rice along with a bay leaf, whole garam masala and salt. Add some oil to the rice to prevent it from sticking

2. Cook the peas in microwave for 3 min and drain it

3. Beat the eggs along with some salt and pepper

4. Add some oil in a pan and add a bay leaf and shah jeera

5. Then add the green chillies and onion and saut'e it

6. Add a little salt and add the beaten eggs and cook it

7. Add the cooked green peas and mix it well

8. Cook the egg until it scrambles and add some more pepper if needed

9. Put the mixture in the rice and mix well . Garnish it with some green onions or some coriander leaves

GOBI MANCHURIAN

Ingredients:

Cauliflower - 1(whole)

Maida - 1cup

Corn flour - 1/2 cup

Soy sauce - 2 tsp

Salt - 1 tsp

Color - 1 pinch

For the sauce:

Onion - 1(medium)

Garlic - 3 (sliced)

Ginger - 1 inch(sliced)

Gr.chilli - 1(sliced)

Soy sauce - 1/4 cup

Red chilli sauce - 1 tbsp

Ajeenomotto - 1/2 tsp

Sugar - 1/2 tsp

Cumin seeds - 1/4 tsp

Salt

Pepper

Corn flour - 1 tsp

Oil

Preparation:

1. Cut the cauliflower into small florets and put it in hot water for five min and drain it

2. Mix maida, corn flour, soy sauce, salt and color along with water to make a smooth batter (It should not be too thick or too watery)

3. Dip the cauliflower into the batter and deep fry it in oil until it becomes crispy
4. Pour some oil in a pan and add the cumin seeds, ginger, garlic, onion one by one and saut'e it well

5. Add ajeenomotto, red chilli sauce, sugar and soy sauce

6. Mix the corn flour in some water and add it too

7. The mixture will become thick then switch off the flame and add the fried cauliflowers and mix well

8. Garnish it with green onions or cilantro

(Be careful in adding salt because soy sauce, chilli sauce and ajeenomotto contains salt)

VEGETABLE CUTLET

Ingredients:

Potato - 2

Carrot - 2

Green peas - 1 cup

Ginger&garlic paste - 1/2 tsp

Green chillies - 2

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp

Lemon juice - 1 tsp

Coriander leaves - a bunch

Salt

Cashew nut - optional

Maida

Bread crumbs

Preparation

1. Boil potatoes seperately and remove the skin. Mash it and keep it aside

2. Boil carrot and peas together until they are tender and drain the water and let it cool

(Any vegetables can be used but i prefer carrot and peas and also cabbage)

3. mash the carrot and beans and keep it and do not mix it with potatoes

4. Add a little oil in a pan and add some cumin seeds and then add the green chillies and ginger garlic paste and saute it until the raw smell goes away

(Be careful not to burn it so cook in simmer)

5. Add the coriander powder and cumin powder and salt and add the mixture

6. Add salt and coriander leaves and saute it until all the moisture dry out

7. Switch off the flame and add this mixture to the potato mixture and mix well and add the lemon juice and some maida (app: 1 tbsp) and mix well

(Adding maida will prevent the cutlet from breaking)

8. Take some maida in a cup and mix with water until it becomes very thin

9. Take some bread crumbs in another bowl

10. Make the mixture into little patties and dip it in the maida water and then coat it with bread crumbs and deep fry it in the oil

I followed this recipe from vahrehvah.com

VEGETABLE PUFFS

Ingredients:

Puff pastry - Store bought

(making puff pastry in home is a long process and also a difficult process. It is better to buy in a store)

For the filling :

Any type of filling can be used. It can be either savoury or sweet

boiled eggs, vegetable filling, potato filling, meat filling are some of the options

Method:

After filling the puff pastry, it should be folded to any required shape and it should be refrigerated for 15-20 min

(Refrigerating will help the puffs to be flaky as it is supposed to be)

Then beat an egg with a splash of water and brush it on the puffs. this is called egg wash. it will make the puffs golden brown and make it shine

Read the instruction to bake on the puff pastry cover and bake accordingly

MY CROCHET

TOMATO PULAO

Ingredients:

Basmati rice - 1 cup

Tomatoes - 4

Ginger - 1 small piece

garlic - 6-8 pods

Green chilli - 3-4 (or according to ur taste)

Coconut milk - 1 cup

Salt

Oil

Cumin seeds

Bay leaf

Method:

1. Boil the tomatoes in water and remove the skin. Puree the boiled tomatoes

2. Soak the rice in warm water for half an hour

3. Grind ginger, garlic and green chillies together

4. In a pressure cooker add some oil and add bay leaves and cumin seeds

5. Add the Ginger,garlic,gr.chilli paste and saut'e well until the raw smell goes

6. Add the pureed tomatoes, salt and boil it and add the soaked rice after draining it

7. Saut'e the rice well until the rice absorbs the water from tomato

8. Add the coconut milk and put the lid and wait for one whistle. Then switch off the flame

The tomato puree should be measured before poured in. The puree and coconut milk should equals the amount of water to be poured for the required amount of rice i.e., for 1 cup of rice there should be 1 cup of tomato and 1 cup of coconut milk or if u prefer u can add little water to it

BUTTER CHICKEN

Ingredients:

Chicken - 1kg

Onion - 2(thinly sliced)

Cashew nut - a handful

Butter - 4 tbsp

Oil

Heavy cream - 1/2 cup

Red chilli powder

Tomato - 4

Method:

1. Cook the chicken with a little turmeric powder, salt and pepper. Drain the water from the chicken and keep it

2. Puree the tomato by boiling it in water and removing the skin

3. Heat oil in a pan and add the onions and saut'e it

4. Add the cashews and add the chicken and mix well

5. Add the chilli powder and salt and add the tomato puree and allow it to boil

6. After the tomato is reduced add the butter and cook it for a while

7. Before switching off the flame add the cream in it

This goes good with paratta and chappathi

FISH STICKS

Ingredients:

Fish (cut into stripes)

Ginger garlic paste

Red chilli powder

Turmeric powder

Salt

Lemon juice

Method:

1. Mix all the ingredients except fish into a paste and marinate the fish in it for an hour

(you can any any type of marinade u want)

2. Take corn flour in a bowl and beat eggs in another bowl and take bread crumbs in another bowl

3. Dip the fish in the flour first and then dip it in the egg wash and then in the bread crumbs and keep it in a tray and refrigerate it for half an hour

4. After refrigerating deep fry it in the oil

HARIYALI KABAB

Ingredients:

Chicken

Mint leaves

Coriander leaves

Green chillies

Lemon juice

Yoghurt

Salt

Pepper

Preparation:

1. Grind all the ingredients except chicken into a fine paste without adding water

2. Marinate the chicken in the paste and refrigerate for an hour

3. Insert the pieces in a skewer and add pieces of tomato and onion in between the chicken pieces(This will keep the chicken moist)

4. Keep it in a baking tray and cook it in the oven in broil mode until the chicken becomes tender

In between take out the chicken and baste it with the same paste if there is any extra and this will give extra flavour

CHICKEN TIKKA

Ingreients:

Chicken(boneless) - 1/2 kg

Ginger garlic paste - 1 tbsp

Curd - 2 tbsp

Lemon juice - 2 tbsp

Red chilli powder - 1 tsp

Coriander powder - 1 tbsp

Garam masala - 1/2 tbsp

Red color

Salt

Method:

1. Mix all the ingredients together from gingergarlic paste to salt in a bowl

(Squeeze out the water from the gingergarlic paste and the curd as much as possible)

2. The mixture should be very thick, There should not be any water in it

3. Put the chicken in the mixture and mix well and refrigerate the chicken for 2 hrs

4. Insert the chicken pieces three to four per skewerand put it in baking tray

5. Switch on the oven on highest temperature possible and put the chicken in the oven for 30 min

6. In between brush the chicken pieces with oil and change sides

If you wish you can add pieces of onion, tomato and capsicum in between the chicken pieces. This will keep the chicken moist

I tried this recipe from www.vahrehvah.com

PANEER BUTTER MASALA

Ingredients:

Paneer - 200gms(cubed)

Onion - 1(big)

Tomato - 2(big)

Cumin seeds - 1/2 tsp

Cashew nut - a handful

Coriander leaves - a bunch

Butter - 2 tbsp

Oil - 1 tsp

Red chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1/4 tsp

Red color - optional

Cream - optional

Method:

1. Pour oil in a pan and add cumin seeds and cashews

2. Add the onion and saute it

3. Add the tomatoes and add salt and cook it till the tomatoes become tender

4. Add the coriander leaves and switch off the flame

5. After cooling the mixture blend it into a smooth paste

6. Add butter in a pan and pour the blended mixture in it and add all the spice powders, red color, salt and add some water and bring it to a boil

7. Add the paneer cubes and cook it for just 5 minutes. Dont overcook it

8. Add a little cream (optional) and garnish with coriander leaves


I tried this recipe from vahrehvah.com

PURI AND KURMA

Ingredients for kurma:

Potato - 1

Carrot - 1 cup

Cauli flower - 1/2 cup

Onion - 1(medium)

Tomato - 1 small

Ginger garlic paste - 1 tsp

Yoghurt - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/4 tsp

Coriander powder - 1/2 tsp

Coriander leaves

Mint leaves

Coconut milk - 3 tbsp

Minced chicken - (optional)

Method:

1. Pour some oil in the pressure cooker and put chopped onion and saute it well

2. Add ginger garlic paste and add all the powders and salt and add tomatoes

3. Add the minced chicken and all the vegetables and saute well

4. Add the coriander leaves and mint leaves and add the coconut milk and enough water and put the lid on and cook it

5. After cooking mash the vegetables slightly

Serve it along with puri

BEETROOT HALWA

Ingredients:

Beetroot - 3(medium size)

Coconut - 1 cup(grated)

Sugar - according to ur taste

Cardamom - 10 pods

Cashew nut - 1/2 cup

Salt - a pinch

Ghee - 3/4 cup

Method:

1. Cut the beetroot into small piece and chop it in the blender until its finely chopped. It should not be a paste

2. Grind the coconut to the same consistency of beetroot along with the cardamom and mix it with the beetroor

3. Heat ghee in a bottom heavy pan and add the cashew nuts and saute it until it becomes golden brown

4. Add the beetroot and coconut mixture and mix well and add a splash of water and cover the pan tightlyand keep the stove in a simmer. Stir it occasionaly and make sure that its not sticking in the bottom

5. Cook the beetroot well until it becomes very soft

6. Add the sugar according to ur taste and a pinch of salt and keep the flame on high and cook it until all the moisture dries

Keep it in an airtight container and store it in the refrigerator and it will be fresh for many days

MASOOR DAL FRY

Ingredients:

Masoor dal - 1 cup

Onion - 1

Tomato - 1

Curry leaves

Coriander leaves

Turmeric powder

Garam masala - 1/2 tsp

Green chillies - 2

Red chilli - 2

Cumin seeds - 1/2 tsp

Salt

Oil

Method:

1. Put the masoor dal in a pressure cooker and add turmeric powder and water and cook it

2. Pour some oil in a pan and add cumin seeds, curry leaves,red chilli, green chillies(chopped), onion and fry well until the onion turns transparent

3. Then add tomatoes and add turmeric powder,garam masala, salt and fry well until the tomato dissolves

4. Mix the dal with the gravy and allow it to boil

5. Garnish it with coriander leaves

Serve this with chappati

Tip: If u have leftover dal use the dal instead of water for making chappati dough. The chappati will taste delicious but remember to take all the chillies out of the dal before using it for dough

WHOLE WHEAT BISCOTTI

Ingredients:

Maida - 3/4 cup

wheat flour - 1/2 cup

sugar - 1/3 cup

baking powder - 1 tsp

Almonds - 1/2 cup (chopped)

Salt - 1/4 tsp

Cardamom powder - 1/4 tsp

Egg - 2

Method:

1. Preheat the oven to 350 deg and spray some oil in the baking tray and keep aside

2. In a bowl mix all the dry ingredients and keep aside

3. Beat the eggs and add the cardamom powder and pour it in the dry ingredients

4. Mix it well until it holds up like a dough. Dont overmix it

5. Spread the dough using hands into a long pile

6. Keep it in the baking tray and bake it for 20-25 min

7. Take the biscotti outside and allow it to cool. After it cools cut it into small lengthy pieces and keep it in the baking tray and bake it again in 300 deg for another 20-25 min until it becomes golden brown.

Allow it to cool completely and keep it in a airtight container

I followed the recipe from a tv show but changed some ingredients

CHANNA PULAO

Ingredients:

Channa - 1/2 cup {soaked overnight}

Basmati rice - 1 1/2 cup

Onion - 1 {medium size}

Ginger garlic paste - 2 tsp

Tomato - 2 {medium size}

Green chilli - 1 no

Coconut milk - 1/2 cup

Red chilli powder

Cumin powder

Coriander powder

Coriander leaves

Turmeric powder

Whole garam masala

Salt

Oil

To Grind:

Garlic - 4 pods

Onion - 1/2

Red chillies - 4

Cumin seeds - 1 tsp

oil - 1 tsp

Grated coconut - 3 tbsp

Preparation;

1. Saute all the ingredients in the "TO GRIND" portion except coconut with a little oil and grind it into a smooth paste along with coconut

2. Grind the tomatoes into smooth paste

3. Heat oil in a pan and add the whole garam masala and add the ginger garlic paste, green chilli and onion

4. Add the tomatoes and the ground pasteand saute well

5. Now add all the powders [chilli pdr, coriander pdr, cumin pdr, turmeric pdr]

6. Add the soaked channa and pressure cook it by adding sufficient water

7. After the channa is cooked add require amount of salt and add water and coconut milk required for the rice [Add 1/2 cup coconut milk and 1 1/2 cup water for 1 cup of rice. If there is water in channa gravy then reduce the amount of water]

8. Add coriander leaves and cook it

This dish can be served with any meat gravy or boiled egg masala

[I tried this recipe from a blog]