Apple Cup Cake

Preparation time 5 min.

Cooking time 10 min.

Yield 12 cupcakes

 

Ingredients:

Apple 1

Sugar ½ cup

Fresh Butter ½ cup

Wheat Flour 1 cup

Baking Powder 1 ts

Baking Soda ¼ ts

Milk ½ cup

Walnut chopped 1 tbsp

Dried Black Currant 1 tbsp

Walnut pieces for garnishing

 

Method:

Peel an Apple and grate.

 

Take grated Apple and Sugar in a pan and cook on low flame just to melt Sugar. Leave it to cool off.

 

Just melt Fresh Butter and add in Apple-Sugar mixture.

 

Take Wheat Flour, Baking Powder and Baking Soda altogether and sieve. Then, add to Apple mixture and mix well.

 

Add Milk, chopped Walnut and Dried Black Currant and mix well. Cupcake batter is ready.

 

Arrange Cupcake liner on a microwave safe tray. Fill in all Cupcake liner with prepared Cupcake batter to half leaving space in liners to puff up.

 

Garnish each Cupcake with pieces of Walnut.

 

Microwave for 3 minutes at high power.

 

Leave them inside the Microwave to rest for 30 seconds, just half a minute. Then remove out of Microwave.

 

Serve Fresh.

 

What a Healthy Cupcake with Apple Flavour to get out of Boredom.

 

NOTE : IF YOU ARE USING OTG INSTEAD OF MICROWAVE, BAKE FOR 25 MINUTES..

Methi Sev nu Shak – Fenugreek Curry with Gram Flour Vermicelli

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Gram Flour Vermicelli (Sev):

Gram Flour 1 cup

Oil 1 ts

Turmeric Powder ½ ts

Red Chilli Powder ½ ts

Salt to taste

For Curry:

Oil 2 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Fenugreek granules ½ cup

(boiled)

Garlic Paste ½ ts

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 2 ts

Salt to taste

Jaggery 1 ts

 

Fresh Coriander Leaves for garnishing

Paratha for serving

 

Method:

For Gram Flour Vermicelli (Sev):

Take ¼ cup of water in a bowl. Add Oil, Turmeric Powder, Red Chilli Powder and Salt. Mix well. Add Gram Flour and knead dough. It will become soft dough. Fill it in Kitchen Press machine with Vermicelli . Keep it a side.

 

For Curry:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, add boiled Fenugreek granules, Garlic Paste, Red Chilli Powder, Turmeric Powder, Coriander-Cumin Powder and Salt. Mix well and cook on medium flame for 3-4 minutes. Add approx 2 glasses of water and Jaggery and boil it. When water starts to boil, using Kitchen Press machine, fall Gram Flour Vermicelli direct in boiling water spreading all over, not making heap. Continue cooking on medium flame until excess water steam away and Vermicelli is boiled well. It may take approx 8-10 minutes.

 

Take it in a serving bowl.

 

Garnish with Fresh Coriander Leaves.

 

Leave it to cool down to room temperature.

 

No Need to Miss Curry even on Non-cooking Day celebration…Shitla Satam…

 

Be Healthy with Fenugreek

 

mixed with

 

Tasty Gram Flour Vermicelli…with Paratha…

Mitho Lolo – Sweet Flat Bread

Preparation time 10 minutes

Cooking time 15 minutes

Servings 10

Ingredients:

Sugar ½ cup

Cardamom granules of 3-4 cardamom

Whole Wheat Flour 1 cup

Ghee 2 tbsp

Oil to deep fry

 

Sugar Powder and Dry Rose Petals for garnishing.

 

Method:

Take Sugar and Cardamom granules in a pan. Add ½ cup of water and boil on medium flame until Sugar is diluted.

 

Take Whole Wheat Flour in a bowl. Add Ghee and mix well. Knead very stiff dough adding prepared Sugar-Cardamom water gradually as needed.

 

Roll number of thick round Roti of prepared dough. Cut number of small rounds from rolled Roti with a cookie cutter or a lid with sharp edge.

 

Heat Oil to deep fry. Deep fry all small round cuts in heated Oil. Flip occasionally to fry both sides well. Deep fry to dark brownish to make crispy.

 

Arrange them on a serving plate.

 

Sprinkle Sugar Powder over them and arrange 1-2 Dry Rose Petal on each. Pour 3-4 drops of prepared Sugar-Cardamom syrup over each of them.

 

Leave them to cool down to room temperature.

 

Serve anytime later.

 

Make Your Shitla Satam day a Sweet Day with Mitho Lolo…Sweet Flat Bread…

 

(Shitla Satam is a Hindu Festival Day which is celebrated in the name of one of The Hindu Goddess and the day is celebrated as Non-cooking day)

Aalu ki Fulori

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

Ingredients:

For Tomato Chutney:

Tomato whole 1

Garlic buds 5-6

Green Chilli chopped 2-3

Fresh Coriander Leaves 2 tbsp

Cumin Powder 1 ts

Jaggery 1 ts

Salt to taste

Mustard Oil 1 ts

Panch Phoran 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

 

For Alu ki Fulori:

Potato boiled and peeled 2

Green Chilli finely chopped 1

Onion finely chopped 1

Fresh Coriander Leaves 1 tbsp

Gram Flour ½ cup

Red Chilli Powder 1 ts

Mango Powder ½ ts

Cumin Powder ½ ts

Chat Masala ½ ts

Salt to taste

Oil to deep fry

 

Method:

For Tomato Chutney:

Roast or Grill a whole Tomato on low flame. Rotate while roasting or grilling to get it roasted or grilled all sides. When Tomato skin becomes blackish, leave it to cool down. Then, remove the skin of Tomato.

 

Take skinned Tomato in a beating bowl.  Add Garlic buds, chopped Green Chilli, Fresh Coriander Leaves, Cumin Powder, Jaggery and Salt. Beat this very well coarse paste. Take it in a bowl.

 

Heat Mustard Oil in a pan. Add Panch Phoran. When crackled, add this in beaten Tomato mixture and mix very well.

 

Keep it a side to serve later with Fulori.

 

For Alu ki Fulori:

Crush boiled and peeled Potato. Please don’t mash, just crush.

 

In crushed Potato, add finely chopped Green Chilli, finely chopped Onion, Fresh Coriander Leaves, Gram Flour, Red Chilli Powder, Mango Powder, Cumin Powder, Chat Masala and Salt. Mix very well. It will become like a loaf.

 

Heat Oil to deep fry on medium flame.

 

Put number of small sized lumps in heated Oil and deep fry to little dark brownish. Flip occasionally to fry all sides well.

 

Serve Fresh and Hot with prepared Tomato Chutney.

 

Enjoy Very Popular Street Food of BIHAR…The Leading State of India in Northen…

Aalu Poha Chana Chevdo – Nagpuri Tarri

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

Oil 2 tbsp

Cinnamon Leaves 1

Dry Red Chilli 2

Carom Seeds ½ ts

Mustard Seeds ½ ts

Asafoetida Powder Pinch

Brown Chickpeas boiled 1 cup

Salt to taste

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Coriander-Cumin Powder 1 ts

Tamarind Water 1 tbsp

Fresh Coriander Leaves 1 tbsp

 

Alu-Poha (Potato-Flattened Rice) for serving

Poha Chevdo for serving

 

Varhadi Masala 1 ts

 

(Varhadi Masala : Star Anise 10 gm, Dry Red Chilli 125 gm, Dry Coriander Granules 250 gm, Cinnamon Leaves 125 gm, Black Pepper Granules 50 gm, Cumin Seeds 50 gm, Caraway Seeds 10 gm, Clove Buds 10 gm, Cinnamon 10 gm, Black Stone Flowers (Dagad Phool / Kalpasi / Chabila) 50 gm, Fenugreek 25 gm, Poppy Seeds 25 gm, Large Cardamom 50 gm, Mace Blades 10 gm. Dried and ground powder of all these listed spices)

 

Method:

Heat Oil in a pan. Add Cinnamon Leaves, Dry Red Chilli, Carom Seeds, Mustard Seeds and Asafoetida Powder. When spluttered, add boiled Brown Chickpeas and mix well. Add Salt, Red Chilli Powder, Turmeric Powder and Coriander-Cumin Powder and Varhadi Masala. Mix well. Add Tamarind Water and mix well. Continue cooking on medium flame for 5-7 minutes. Stir occasionally. Add Fresh Coriander Leaves and mix well. Remove the pan from the flame.

 

Take Alu-Poha on a serving plate. Spread prepared Chickpeas mixture. Sprinkle Poha Chevdo.

 

Serve immediately for fresh taste.

 

 

Morning or Afternoon…

 

Snacking with Nagpuri Tarri Poha…

Sri Lankan Carrot Curry

Preparation time 5 minutes

Cooking time 5 minutes

For 2 Persons

 

Ingredients:

Carrot 1

Oil 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Curry Leaves 5

Onion fine chopped 1

Ginger-Garlic-Chilli Paste 1 ts

Salt to taste

Coconut Milk 200g

Black Pepper Powder ½ ts

Garam Masala Pinch

Tamarind Pulp 1 ts

Sugar Pinch

Fresh Coriander Leaves 1 tbsp

 

Steamed or Boiled Rice or Roti for serving

 

Method:

Peel and slice cut Carrot and parboil. Keep a side.

 

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves, finely chopped Onion and Ginger-Garlic-Chilli Paste. Sauté it well. Add salt and mix well.

 

Add parboiled Carrot slices and sauté.

 

Add Coconut Milk, Black Pepper Powder, Garam Masala, Tamarind Pulp and Sugar. Mix well and cook for a while.

 

Take it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

Serve with Steamed or Boiled Rice or Roti.

 

Simple and Quick to Cook Curry…Carrot Curry…from our beloved neighbour Sri Lanka…

Koshary – An Egyptian Dish

Preparation time 15 minutes

Cooking time 30 minutes

For 4 Persons

Ingredients:

For Rice:

Rice ½ cup

Split Red Lentils ¼ cup

Salt to taste

Freshly Ground Black Pepper to taste

Butter 1 tbsp

For Macaroni:

Macaroni boiled 1 cup

Butter 2 tbsp

Freshly Ground Black Pepper to taste

Salt to taste

For Sauce:

Oil 1 tbsp

Garlic buds finely chopped 1 ts

Tomato Puree 1 cup

Vinegar 1 ts

Salt to taste

Sugar ½ ts

Red Chilli Powder 1 ts

For Chickpeas:

Chickpeas boiled ! cup

Cinnamon Powder Pinch

Nutmeg Powder Pinch

Red Chilli Powder 1 ts

Black Salt Powder ½ ts

Lemon Juice 1 ts

 

Fried Onion Rings and Cheese grate for garnishing.

 

Method:

For Rice:

Soak Rice and Split Red Lentils for approx 1 hour, then, boil.

 

Heat Butter in a pan. Add Freshly Ground Black Pepper, boiled Rice and Split Red Lentils and Salt. Mix well and cook for 2-3 minutes while tossing.

 

For Macaroni:

Heat Butter in a pan. Add boiled Macaroni, Freshly Ground Black Pepper and Salt. Mix well while tossing.

 

For Sauce:

Heat Oil in a pan. Add finely chopped Garlic. When sautéed, add Tomato Puree, Vinegar, Salt, Sugar and Red Chilli Powder. Stir and cook for 2-3 minutes on medium flame.

 

For Chickpeas:

Take boiled Chickpeas in a mixing bowl. Add Cinnamon Powder, Nutmeg Powder, Red Chilli Powder and Black Salt Powder. Mix well. Add Lemon Juice and mix well.

 

For Assembling:

Take prepared Rice Mixture in a serving plate.

 

Top it with boiled Macaroni.

 

Spread prepared Sauce over it.

 

Top it with prepared Chickpeas mixture.

 

Garnish with fried Onion Rings and sprinkle of Cheese grate.

 

Serve immediately after assembling to enjoy freshness of the dish.

 

Enjoy Tummy Filler KOSHARY…A Starchy Dish from Egypt

Tava Schezwan Rice – Pan Rice Schezwan

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

Oil 2 tbsp

Garlic chopped 1 tbsp

Ginger grated 1 tbsp

Onion chopped 1

Capsicum chopped 1

Carrot chopped 1

Cabbage chopped  ½ cup

Cauliflower chopped ½ cup

Salt to taste

Monosodium Glutamate-MSG Pinch

(Aji-No-Moto)

Schezwan Masala  2 tbsp

Rice boiled or steamed 1 cup

Onion Rings and Capsicum Rings for garnishing

Method:

Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.

 

Garnish with Onion Rings and Capsicum Rings.

 

Serve with Schezwan Soup.

 

Enjoy Irresistible Rice in Chinese Flavour.

Mukari

Preparation time 5 minutes

Cooking time 10 minutes

For 4 Persons

 

Ingredients:

Rice Flour 1 cup

Refined White Wheat Flour (Maida) 1 cup

Yeast 1 tbsp

Milk 1 cup

Sugar 3 tbsp

Ghee 3 tbsp

Fresh Vanilla Pod 1

Oil to deep fry

Powder Sugar, Nuts and Honey for garnishing

Method:

Take Yeast in a small bowl. Add 1 tbsp of Sugar and little water. Leave it for approx 5 minutes.

 

Cut Vanilla Pod vertically from the middle. Use knife to remove the pulp from the cuts and collect in a small bowl.

 

Take Rice Flour and Refined White Wheat Flour in a bowl. Add Yeast mixture and Milk. Prepare thick batter. Leave it for 3-4 hours to get fermented. Then, add Ghee, 2 tbsp of Sugar and Vanilla Pod Pulp. Mix well.

 

Heat oil in deep fry pan. Put number of small lumps in heated oil and deep fry well. Turn over while deep frying to be fried all around. When fried, remove from the oil and keep on kitchen tissues for 1-2 minutes only to get extra oil absorbed. Take Powder Sugar on a plate. One by one, roll fried lumps in Powder Sugar to get them coated well.

 

Arrange coated lumps on a serving plate. Garnish the serving spreading Honey on them and sprinkle Nuts to give a rich looks to the plate.

 

Serve Fresh.

 

Sweeten Your Celebrations with African Sweets.

Posho Beans

Preparation time 10 minutes

Cooking time 25 minutes

For 2 Persons

 

Ingredients:

For Posho:

Maze Flour 1 cup

Ginger-Chilli Paste 1 ts

Salt to taste

Water 4 ½ cup

For Beans:

Kidney Beans boiled 1 cup

Ginger-Garlic-Chilli Paste 1 tbsp

Onion chopped small 1 onion

Tomato chopped small 1 tomato

Turmeric Powder 1 ts

Red Chilli Powder 1 ts

Garam Masala 1 ts

Peanuts Powder 3 tbsp

Lemon Juice of ½ lemon

Fresh Coriander Leaves  1 tbsp

Oil 1 tbsp

Cummins Seeds 1 ts

Cinnamon Leaf 1

Curry Leaves 4-5

Dry Red Chilli  2

Method:

For Posho:

Take Maize Flour in a bowl. Add 1 cup water.

 

Boil 3 cups of water in a pan. Add Ginger-Chilli Paste and Salt. Add Maize Flour mixture. On medium flame, stir continuously with wooden stick until the mixture becomes thick lump. Remove the pan from the flame. Keep a side. This is Posho.

 

For Beans:

Heat oil in a pan. Add Cummins Seeds, Cinnamon Leaf, Curry Leaves and Dry Red Chilli. Add Ginger-Garlic-Chilli Paste, chopped Onion and Tomato. Stir slowly on low-medium flame until onion becomes soft and brownish. Add Turmeric Powder, Red Chilli Powder and Garam Masala. Mix well. Add boiled Kidney Beans and little water. Cook for 2-3 minutes on medium flame.  Add Lemon Juice and Peanuts Powder. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and cover the pan with a lid for 2-3 minutes.

 

Take Posho on a serving plate. Pour Beans on top of that.

 

Serve Hot.

 

Enjoy Authentic African Routine Food with little Indian touch, full of Iron and Carbohydrates.

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