EGGLESS TUTTI FRUITY CAKE

           Wish all my readers a very Happy and merry Christmas. I actually planned to make Dates and Walnut cake for Christmas, but kids wanted something new. So i got hooked up with this recipe and I referred from here also. I couldn’t even time to take proper pictures as kids were  in a hurry to finish this soon.

INGREDIENTS:

ALL PURPOSE FLOUR	1 AND 1/2 CUP
CORN FLOUR	3 TBLSP
BUTTER	6 TBLSP
POWDERED SUGAR	1 CUP
BAKING POWDER	1 TSP
BAKING SODA	1/2 TSP
SALT	1/4 TSP
CONDENSED MILK	1/2 CUP
PLAIN CLUB SODA	1/3 CUP
VANILLA ESSENCE	2 TSP
TUTTI FRUITTY	4 TBLSP
RAISINS	1 TBLSP

EGG REPLACER:

WATER	2 TBLSP
OIL	1 TBLSP
BAKING POWDER	1/2 TSP

METHOD:

• Cream the butter and sugar using a hand beater.
• Add condensed milk, vanilla essence.

• Run the contents mentioned in the egg replacer table in a mixer.
• Mix it well to the sugar and butter mixture.

• Sift the flour, baking powder and baking soda for even mixing.
• Add the flour to the wet mixture and fold nicely using a spatula.
• Add the soda water and fold this evenly.

• Add tutti fruity and raisins to this and mix well.

• Grease a baking tin( mine is 7 inch round tin) and transfer the mixture to the tin.
• Bake it in preheated oven at 160 degrees for 40 to 45 mins. My cake got done in 45 mins.

NOTE:

• Adding orange zest will add a nice flavour to the cake.
• Instead of using plain soda orange flavored soda can be added.

Tiffin sambar recipe, Side dish for idli, dosa

  Tiffin Sambar, A popular, tasty South Indian gravy made by simmering lentils and
shallots along with tamarind extract. Tiffin Sambar or Idli Sambar is a popular side dish
recipe for idli or dosa in many hotels in South India, which is made by replacing yellow
moong dal instead of the usual toor dal. I adapted this recipe from my mother who always
makes this version of sambar to pair with Pongal or idli or dosa. We make the usual toor
dal version to pair with rice. Moving on to the recipe of hotel style tiffin sambar. Look out
for my restaurant style Sambar Vadai recipe for an interesting variation.

VEN PONGAL RECIPE | KHARA PONGAL RECIPE

   

“Ven Pongal recipe with video and step by step pictures, A popular South Indian breakfast made by cooking rice and lentils, garnished with cumin, whole pepper and cashews topped with ghee. Ven Pongal or Khara Pongal is a popular South Indian breakfast recipe made with raw rice and yellow moong lentils. In Tamil Brahmin households, we make this Ven Pongal in the month of

Margazhi, also called as Dhanur maasam. Nothing like savouring this delicious

Pongal with chutney and sambar along with a piping hot cup of filter coffee. I

sometimes also make Ven Pongal for dinner. Nowadays, many of us refrain from

eating white rice due to health reasons. Hence, I have also tried making Ven Pongal

by replacing rice with either millets Thinai Ven Pongal or sooji Rava Ven

Pongal

SOUR CREAM DIP RECIPE

       Sour cream dip recipe I learnt from my daughter and which she learne from her friend’s mom as she made this for us on a weekend along with burger. This tasted so yummy and few days back i made this for her and i don’t know the original source of the recipe, since i just made as per my daughter’s  instructions . If it is from any one of your space please let me know.
Also check out my

• Hummus recipe
• Aamras recipe

INGREDIENTS:

SOUR CREAM	1 CUP
SPRING ONION (GREEN PART ONLY)	2-3 TBLSP
CAPSICUM(VERY FINELY CHOPPED)	3 TBSLP
SALT	TO TASTE
GREEN CHILLI	1 NO
LEMON JUICE	FEW DROPS

METHOD:

• Chop the greens of the spring onion and the capsicum into very fine pieces.
• I used all the three colors(red,green, yellow) of the capsicum.
• Roast the green chilli in open flame.

• Take the cream in a wide bowl and beat this nicely with a spoon.
• Chop the roasted chilli finely.
• Mix everything to the cream and add salt and lemon juice.

• Serve with chips | or with breads.

• This can be kept in the fridge for a day. Always use this on the day when it is made.

KARTHIGAI RECIPES

Click The image for the recipe.

DAL MAKHANI RECIPE| SIDE DISH FOR ROTI (with video)

Dal makhani is a creamy punjabi style gravy, served with roti or jeera rice. Every one will have their own version or recipe for dal makhani, today i am sharing my own version of how to make creamy dal makhani. Punjabi style dal makhani  is a popular dabba special recipe. The recipe is updated with video. Check out my

• Dabba style dal tadka
• Masoor dal tadka

CARROT RICE RECIPE

     Carrot Rice recipe is one of the simple recipe which my mom makes for our lunch box when we were in school. I still remember , most of the time my mom sends an extra box for my friends who are a big fan of her carrot rice. Today i am sharing the recipe of simple carrot rice.
Check out my

• Cabbage rice recipe
• Masala rice recipe

INGREDIENTS:

CARROTS (GRATED)	1 CUP
BASMATI RICE	1 CUP
SAMBAR POWDER	1 AND 1/2 TSP
ONION	1 NO
TURMERIC POWDER	A PINCH
GARAM MASALA	A PINCH
CORIANDER LEAVES	FEW
OIL	1 TBLSP
CUMIN SEEDS	1/4 TSP

METHOD:

• Cook the rice using 1 and 1/2 cup of water. Add little salt and a tsp of oil while cooking.
• Don’t over cook the rice.
• 
• Heat oil in a pan, add cumin seeds and when it splutters add the onions and saute them till they become brown.
• Add the grated carrots and throw in the sambar powder, turmeric powder and salt to this and cook for 5 mins in a medium flame, sauting in between .

• Now add the garam masala and switch off the flame. Mix well.
• Now add this to the cooked rice and mix gently without mashing the rice.

• Garnish with coriander leaves.

Note:

1. Ginger Garlic Paste can be added before adding the onions.
2. While cooking the rice add a clove and cinnamon stick to get the masala flavor.

 

EGGLESS RAISIN MUFFINS

     In my kids school, every week friday kids have to take a fruit for snack and the teacher will mention as to what fruit to send by sending a mail to the parent a week ahead. This week it was given raisins and i decided to make muffin and include raisin in that. When i was going through a tarla dalal book(growing kids) i got hooked up with this recipe. Check out my

• Eggless whole wheat choco chip muffin

INGREDIENTS:(yields 12-13 muffins)

ALL PURPOSE FLOUR	3/4 CUP
WHOLE WHEAT FLOUR	1/4 FLOUR
BAKING POWDER	1/4 TSP
BUTTER	1/4 CUP
MILK	1 AND 1/4 CUPS
VANILLA ESSENCE	1/4 TSP
QUICK COOKING OATS	3 TBLSP
RAISINS(CHOPPED)	1/4 CUP
ENO FRUIT SALT	1 AND 1/2 TSP
SUGAR	1/3 CUP

METHOD:

• Sieve the flour twice along with baking powder to ensure even mixing.
• Beat the sugar an butter till it becomes creamy.

• Now add the milk and mix gently.
• Add the chopped raisins( i didn’t chop) and oats to this.
• Add the vanilla essence.
• Reserve few raisins for garnishing.

• Add the eno fruit salt followed by a tblsp of water.
• Mix gently and pour this in muffin liners.
• Add few raisins on the top

• Preheat the oven at 150 degrees.
• Bake for 15- 20 mins. Mine got done in 18 mins.
• Once done cool them in  wire rack .

• I packed this muffins for my kids snack box and they loved it a lot.

KARA KUZHAMBHU RECIPE | KARA KUZHAMBHU WITH MOCHAI

  This recipe of Kara Kuzhambhu i learnt from my sister long back, but somehow forgot about this and one day while talking to her she was telling me to post the recipe of kara kuzhambhu in my space. So today i am sharing the recipe of kara kuzhambhu . she normally adds Rajma(red kidney beans ) i added mochakottai instead of that.
Also check my
Thatta payar kuzhambu
Maa vathal kuzhambu



INGREDIENTS:

BRINJAL(SMALL)	2 NO
SHALLOTS	7-8 NO
GARLIC	2-3 CLOVES(OPTIONAL)
TOMATO	1 NO
TAMARIND EXTRACT	1 AND 1/2 CUP
DRIED MOCHAKOTTAI	FIST FUL
SAMBAR POWDER	2 TBLSP
COCONUT(SCRAPPED)	2 TBLSP
CUMIN SEEDS	1 TSP
PEPPER CORNS	1/2 TSP
ASAFOETIDA	A PINCH
OIL	2 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW

METHOD:

• Soak the dried mochai with enough water for 6-8 hours.
• Pressure cook this with little salt for 2 whistles and keep aside.
• Cut the brinjals lengthwise and peel the skin of the shallots.
• Chop the tomatoes and keep aside.

• In a pan add oil and throw in the mustard seeds and when it crackles add the curry leaves and the onions.
• Saute the onions in medium flame till the onions become golden brown.
• When it is done  add the brinjals and tomatoes and cook till the tomatoes becomes mushy and the brinjals become tender.
• Add the mochai to this and saute well.

• Now add the tamarind extract and add the sambar powder,turmeric powder and salt to this.
• Bring it to a nice boil till the
• Grind the coconut, cumin seeds and pepper corns into a fine paste adding a little water.

• Add this ground paste to the boiling kuzhambhu and mix well.
• Boil this for 2-3 minutes.

• We had this with Chow chow (white) kootu.