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Showing posts from October, 2013

SABUDANA CAKE (Tapioca /Sago cake)

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Festive season and some of my friends were fasting.So tried out this eggless cake with Sabudana for a change for her Birthday.It turned out quite well!!Here goes the recipe:)
INGREDIENTS: 2 cups Sabudana(dry roasted and powdered) ¾ cup sugar ¼ cup  butter 2 ripe bananas 6-8 almonds, chopped Raisins a handful 1 pinch cardamom powder 2 tsp baking powder ¼ cup milk

How to make: Dry roast sabudana for about 10 minutes on medium flame. Grind the sabudana into a powder form. Sift the flour,baking powder well in a dry container. Add sugar,butter,bananas and milk in a blender and blend them into a nice puree. Now pour the above puree into the container containing flour. Add a pinch of cardamom powder,raisins and almonds. Mix and beat well to get a pouring consistency.Now the batter is ready. Preheat the oven to 180 deg celcius. Now take a baking container. Grease the container with little butter and dust it with little flour. Pour the batter on to the container. Bake the cake for about 30 minut…

PALAK PULUGURA(SPINACH CHUTNEY)

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INGREDIENTS:
Palak leaves 400 gmsGreen chillies 5 to 6Sesame seeds 2 tspMustard seeds 1/2 tspShredded Coconut 1 cup or dessicated coconut can also be usedTamarind paste 1 tspJaggery 1 inch pieceOil 1 TbspHinge a pinchSalt to taste

HOW TO MAKE:
Take a kadai.Add oil to it.Once the oil is hot,add in the mustard seeds,hinge,sesame seeds and allow it to sputter.Now add the washed and cut spinach leaves and fry for couple of minutes. Now add tamarind,jaggery,salt and mix well.Let it cook for about 7 minutes on medium heat until all the raw smell vanishes.Switch off and allow it to cool.Blend the mixture into a smooth paste and the palak pulguru is ready to be served with rice or chapathis!!Preparation time : 10 minutes


CORN CAPSICUM CURRY

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Short of time to cook??try this easy and delicious subzi..goes great with phulkas or rotis:) INGREDIENTS: 200 gms corn kernels(I used frozen) Capsicum 2 big cut fine Onion 1 big cut fine Ginger garlic paste 1 Tbsp Tomato 1 cut fine Green chillies 2 Garam masala 1 tsp Jeera powder 1 tsp Coriander powder 1 tsp Amchur powder 1 tsp Chilli powder 1/2 tsp Salt to taste Cream 3 Tbsp (optional)HOW TO MAKE:
Heat oil in a large frying pan.Add cumin seeds, when the seeds sputter a little, add onions and saute until onions turns transparent. Add ginger garlic paste and fry for a minute.Add tomatoes and stir until the tomatoes turn soft and mushy.Now Add all the spices and stir a few times.
Add capsicum and corn kernels, salt to taste and water as required and cook until the corn is soft.

Turn off the heat and garnish with coriander leaves.(optional..cream can be added at this point)Serve hot with phulkas or rotis!