Kakara Pitha or Coconut stuff sweet semolina cake

Ingredients

1 cup Semolina
2 cups water
1/2 cup  and 1/4 cup sugar

1 tsp salt

1 cup shredded coconut

1/4 cup cashew nuts and golden raisins

Vegetable oil for deep fry.

Preparation

For Stuffing
In a sauce pan, mix properly the shredded coconut, 1/4 cup sugar, cashew nuts and raisins  and  roast it in medium flame for 10-15 minutes and keep aside.

For Dough

In a sauce pan boil water add salt and sugar to it.

When the water comes to boil,add semolina  slowly and stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.

Wait till the dough cools down to room temperature, knead the dough with oil to make it softer. 

Make small balls from the above dough, roll out each ball into small round shape and put coconut stuff to it, and make as the shape showed in above pic by pressing in between your palms.

Heat oil in a frying pan and deep fry  in a medium high flame till it turns golden brown from each side.

Flan or Egg pudding

Ingredient

2 cup Whole milk 

1 cup and 6 tbs Sugar

5 Large eggs

1 tbs Pure vanilla extract

Preparation

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt 6 tbs sugar until liquefied and gets golden in color. Carefully pour hot caramel into 6 ramekins evenly coat the bottom. Set aside.

In a large bowl, beat eggs. Beat in milk,sugar and vanilla extract until smooth. Pour egg mixture into each ramekin. 

Place ramekins in pan with 2" hot water in preheated oven.

Bake in preheated oven 60 minutes. Let cool completely.

To serve, carefully invert on serving plate with edges when completely cool.

Christmas Fruit Cake

Ingredients

1/2 cup  unsalted butter room temperature 

1/2 cup brown sugar

1/2 cup granulated sugar

4 large eggs

1/2 cup apple juice/orange juice

1 cup almonds chopped

1 cup  walnuts chopped

1 cup cashew nuts chopped

1 pounds Fruit cake mix.

3/4 pound of an assortment of raisins, currants, dried cranberries and  candied cherries

1 and 1/2 cups  all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon powder

1/2 teaspoon clove powder

1/4 teaspoon salt

Preparation

In a large bowl, combine candied cherries, raisins, currants, dried cranberries, almonds, walnuts and cashew nuts.  Add apple juice; stir until well blended. Let stand for at least 4-5 hours.Butter an 8 inch spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).
In a large bowl, cream butter ,gradually add brown sugar and granulated sugar, stirring until light and fluffy. Add eggs, one at a time, beating well after each addition.
In another large bowl, combine flour, baking soda, salt, cinnamon powder, and clove powder; gradually add to butter mixture. Add fruit mixture; stir until well blended. Spoon into prepared pan.
Bake 2 hours or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cool completely.

Lemon Cake

Ingredients
1 1/2 cups all-purpose flour

• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 teaspoons grated lemon zest (1 lemon)
• 1/2 teaspoon pure vanilla extract
• 1/4 cup vegetable oil
• 1 cup sugar
• 3  eggs
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Directions

Preheat the oven to 350 degrees F. Grease a loaf pan. 

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla with an electric mixture. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a tooth pick placed in the center of the loaf comes out clean.When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.

Baked Chicken Sticks

Ingredients:

• 1/2 cup seasoned bread crumbs 
• 1/4 cup freshly grated Parmesan
• 3 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Red pepper to taste
• 4 boneless chicken breast halves, cut into 1/2-inch strips
• 1/2 stick melted butter
• Marinara sauce or ranch, for dipping

Directions

Preheat the oven to 350 degrees F.

In a pie plate or platter, combine the bread crumbs, Parmesan, Italian seasoning, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 30 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or with ranch.

Alternate way to make more crispy cook chicken strips at  425 degrees F  on a large cookie sheet, allowing heat to circulate all around & underneath, flip them after 15 minutes, and then cooked an additional 10, then under the broiler for 2-3 minutes. 

Anda Kabab

Ingredients

4 Hard Boiled Eggs Grated

1 Medium Size Onion finely chopped

4 Tbsp Finely chopped coriander 

2 Tbsp Corn flour 

Pinch of Kasuri methi (Dried Fenugreek)

1 Green Chilly finely chopped

1 Tbsp Ginger & Garlic paste

1/2 Tsp Garam masala

1/2 Tsp Chilly powder

1/2 Tsp Turmeric powder

1/2 Tsp Coriander powder

1/2 Tsp Meat Masala powder(or any of your favourite masala powder) 

4 Tbs Bread crumb

Salt to taste

Preparation

Mix all the above ingredient and keep the mixture aside for 30 minutes.

Make the mixture into your choice shape (round, cylindrical).

Shallow fry the egg mixture. 

Here you can grill the mixture or you can deep fry the mixture.

Serve hot with your choice of dipping sauce.

Light Fruit Cake

Ingredient

1.25cup All purpose flour

1/2tsp Baking soda

1tsp Baking powder

1cup Granulated sugar

2tbs Custard powder

1/2stick butter at room tempreture

1tsp Vanilla essence

4 Eggs

1 cup Mix dry fruits and nuts (Cashew nut,walnut,golden raisin, dried cranberry, dried pineapple, dried papaya, dried apricot,dried cherry)

Preparation

Preheat the oven at 350ºF.

Sprinkle little bit of flour on dry fruits and nuts to coat them well.

In a bowl shift all purpose flour, baking soda, baking powder and custard powder.

In an another bowl cream the butter and sugar with a electric hand mixer.

Add eggs, one at a time, beating well with each addition. Add vanilla essence.

Fold in sifted flour mixture in 3 batches.

Add in mixed fruits and nuts ,and mix in until just blended. 

Bake for 40-45 min. Insert a toothpick to make sure it is baked.

Once done, take out of the oven and allow to stand for 10 minutes, loosen the edges and then flip onto a cooling rack.

Rajma Masala (Kidney Bean Curry)

Ingredient

1 Cup Kidney Bean (Soaked overnight)

1tsp Cumin seed

1tsp Turmeric Powder

1tsp Red Chilly Powder or to taste

1tsp Cumin Powder

1tsp Coriander Powder

1tsp Chat Masala

1tsp Garam Masala

Pinch of Kasturi Methi 

3tbs Vegetable Oil

1tbs Ginger Garlic Paste

1 Green Chilly or to Taste (Finely chopped)

1 Onion(Finely chopped)

1-1/2 Tomato(Finely chopped)

3-4 tbs Coriander leaves( Finely chopped)

Salt to taste

Preparation

In a pressure cooker put the kidney beans add enough water,add salt, turmeric and pressure cook the bean until done (Approximately 30 mins).

Meanwhile, in an another pan heat oil ,add cumin seeds. When cumin seeds start to splutter add onion, green chilly and fry until the onion gets translucent. 
Add ginger garlic paste and fry until the raw smell goes away. 
Add chopped tomato and  saute the mixture for 2-3 minutes.
Add all the ground spices ( red chilly powder, cumin powder, coriander powder, chat masala and garam masala).

Cook the mixture until oil starts to separate. 

Add the cooked kidney beans along with the water, to the mixture. Bring the beans to boil.

Add kasturi methi and cook for anther 2 minutes.

Finish the mixture by adding coriander leaves.

Serve Rajma Masala with steamed rice or roti or naan.

Chocolate Cake

I am a big fan of cake. So I thought up to add some of my favorite cake to the blog. I always make this cake on my friends birthday and they just love the cake. This is a perfect cake to prepare black forest cake. Else you can simply have it with a scoop of your choice of ice cream. So here is how you make the cake.

Ingredient

1 cup boiling water

1/2 cup unsweetened cocoa powder

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

2 eggs

3/4 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees F (175 degrees C). 

Grease 3 - 9 inch round cake pans or choice of your baking pan.

In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. 

Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy.

Beat in eggs one at time, and then stir in vanilla. 

Add the flour mixture alternately with the cocoa mixture. 

Spread batter evenly between the prepared pans.

Bake in preheated oven for 25 to 30 minutes and when a toothpick insert comes out clean. (Temperature of oven vary so start keep eye on cake when its 20 minutes).Allow to cool.

Corn Fritters with Indian Spice

Ingredient
Frozen corn-2cups
All Purpose Flour-2tbs
Corn Flour-2tbs
Gram Flour-2tbs
Ginger Garlic paste-1tbs
Red Chilly Powder to Taste
Coriander Powder- 1 tsp
Cumin Powder-1 tsp
Curry Masala- 1tsp
Egg-1 no.
Onion-2-3 tbs
Baking Soda- 1 pinch
Salt to taste
Oil for deep fry

Preparation
Defrost the corn completely. This is very important to defrost neither corn can loose out a lot of water while frying.
Add all the ingredient to the corn, and keep the mixture for 15 minutes. 
Heat the oil in a medium heat. 
With the help of a spoon put the corn into the oil and deep fry it.
Serve the fritters with you choice of dipping sauce.

Matar Paneer

Ingredient
Paneer-250 gm
Oil-2 tbs
Green peas- 1 cup
Cream-3 to 4 tbs
Tomato- 2 Medium 
Onion- 1 Medium
Coriander powder- 1tbs
Cumin Powder-1 tbs
Turmeric-1tsp
Chilly powder to taste
Ginger Garlic Paste-1tbs
Whole Garam masala 
Cashew nuts-2-3 tbs
Whole Garam Masala-1tbs
Kasuri Methi ( Dry fenugreek leaves) -1 pinch
Salt to taste

Preparation
Cut the peneer into cube and fry them in oil until its starts to change the color and keep them aside.
In an another pan, add oil fry whole garam masala add ,cashew nuts ,add chopped onion.
Add salt and fry the onion till it starts to change the color. 
Add turmeric powder and ginger garlic paste. Saute until the raw smell of ginger garlic paste goes away. 
Add chopped tomato and cook it till the tomato are cooked properly.
After the tomato are done completely blend the mixture to a fine paste. Careful while blending the mixture because the mixture is hot. Add water if needed.
In the same pan add some more oil and add the blended sauce,add water if its needed.
Add cumin powder, coriander powder and red chilly powder,bring the sauce to boil.A
Add green peas and cook for sometime. 
Add kasuri methi powder ,fried paneer and cream. 
Serve hot with Naan or chappati or steamed rice.

Nan Khatai (Flour Cookie)

Ingredients

Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Crushed Pistachios – 1/2 cup
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Preparation

Preheat oven to 300 degrees F or 150 degress C.

In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
Add Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again,mix the crushed pistachios and divide into 12 equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
Bake on the middle rack for 22-25 minutes.
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.

Prawn Malai curry(Shrimp in coconut milk gravy)

Prawn malai curry is a Bengali recipe. I must say Oriya cuisine and Bengali cuisine are almost same instead of few variation. I love Bengali foods and also my husband. I am sure everybody will like this recipe. Here is the ingredient and process to make the recipe.

Ingredient

1lb Prawn

1tbs Turmeric

2 small Bay leaf

1tbs grated Ginger

1tbs grated Garlic

1/2 cup chopped Onion

1/2cup chopped Tomato

!tsp Garam Masala

1/2tsp Red Chilly Powder

1/2tsp Cumin Powder

1/2tsp Fish Masala

1small can or 1/2 of 14oz Coconut milk

1/2cup water

Mustard Oil

Green chilly to taste

Salt to taste

Preparation

Marinate the prawn with salt and turmeric. 

In a pan heat up 2 tbs of mustard oil and fry the marinated onion until the prawn starts to change the color.

Remove from heat and keep aside.

In the same pan add 2 tbs of mustard oil, add bay leaf, add chopped onion and fry that until the onion gets translucent. 

Now add the chopped ginger and garlic stir for 2-3 minutes. 

Then add the cumin powder, chilly powder, fish masala,chopped tomato and salt.

Stir the mixture and cooked it until the mixture starts to leave oil.

Add coconut milk, water and stir the mixture for 2-3 minutes.

Add the fried prawns and bring it to boil. Here you can adjust the water and the salt to your taste.

At the end add the green chilly and the garam masala.

Remove from heat and serve with rice.

Baked chicken wings

I am a big fan of chicken wings. And I must say these are very expensive to have outside . And I always tried to make the things at home if I like something.And, I wanted to have the healthier version of wings. At last I came up with this recipe. I bet you wont find any difference between the fried and the baked wings. And, the recipe goes here.

Ingredient
For wings:
12 Chicken wings(Skin on)
1tsp garlic powder
1tsp red chilly powder
1tsp black pepper powder
1tbs Frank hot sauce
3-4 tbs all purpose flour (maida)
Cooking spray
Salt to taste
For Hot sauce:
1tbs butter
1tbs vinegar
1/2 cup Frank hot sauce(Thick one)

Preparation
Preheat the oven to 350 degree Fahrenheit.
Clean the wings and pat the wings to dry with a paper towel. 
Sprinkle salt, pepper, garlic powder, red chilly powder and hot sauce over wings.
Mix the wings properly and toss the wings in all purpose flour.
Place the wings in the baking sheet and spray oil all over the wings.
Bake the chicken for 30 minutes on one side and other side for another 30 minutes.
In another pan heat butter, add vinegar and hot sauce.
Now at this point you can add little chilly powder if you want your wings little hot.
Simmer the mixture until little bubble comes up.
Put all the chicken wings in a bowl and pour the hot sauce all over it and toss the wings.
Serve the wings with your favorite dip .

Thai panang chicken curry

I always wanted to know the recipe of all thai curries. All the curries cooked in the same process the only variation is the curry paste and vegetables. I tried the recipe from many video sites and from many books. But I didn't get that restaurant type taste. One day I decided to ask to a chef where me and my husband used to have frequently and finally I got it. Here is how you should make.

Ingredient
1 lb boneless chicken thigh/ breast cut into thin slices
2tbs panang curry paste
2tbs palm sugar/brown sugar
2tbs fish sauce
2inch slice bamboo shoot
Handful of Thai basil leaves
1 carrot cut into thin slice
1 red bell pepper cut into thin slice
1 can coconut milk 
1/2 cup water
3-4 lime leaves/ peel the skin of a small lime

Preparation 
In a pan first bring the water to boil and put chicken into it. Boil the chicken until it gets tender. Keep aside.
In another pan add 3tbs of the thick part of coconut milk and panang curry paste. In medium heat mix it until the mixture starts to leave oil. Again add 3tbs of coconut milk and mix it. 
Add chicken and water to the mixture thn add lime leaves, Thai basil leaves, carrot, bamboo shoot and palm sugar.
Bring the chicken into boil. Add some more coconut milk to the chicken. 
Add bell pepper and fish sauce and simmer it for few more minutes.
Then add rest of the coconut milk and remove from stove. 
Serve hot with rice.

Janhi Santula

This recipe is a quick, super easy, tasty and healthy recipe. It only takes 15 to 20 mins to prepare. So here are the ingredients.

Ingredient
2tbs oil
2 Janhi cut into bite site pieces.
1tsp cumin seed
1tsp mustard seed
1tsp salt
1/4 of onion cut into slices
1 green chilly
salt to taste

Preparation
In a pan heat oil add cumin seeds and mustard seeds. When it starts to crackle add onion and green chilly.
Saute the onions for some time but you don't need to brown the onion.
Add janhi ,salt and cook it.
Serve with rice or chappati.

Dahi Baigan (Eggplant in a creamy yogurt sauce)

Ingredient
1 large eggplant, cut into thin slices
1/2 cup vegetable/ sunflower/ canola cooking oil
1 tsp turmeric powder
1 cup fresh, thick unsweetened yogurt
1 tsp black mustard seeds
2 dry red chilly 
6-8 curry leaves
1/2 tsp chat masala powder
1 pinch Asafoetida
Salt to taste

Preparation
Add turmeric to the eggplants and mix it properly.
Heat a few tbs of cooking oil in a pan and shallow fry the eggplant slices in this oil till it turns golden. Remove from oil and drain on paper towels for a minute. 
In a mixing bowl, add the yogurt, chat masala and salt . Mix well to blend all ingredients. Pour the fried eggplant into yogurt mix.
Heat the remaining oil in a small pan on medium heat. When hot, add the mustard seeds, dry red chili pieces, asafoetida and curry leaves. 
Now add the oil with spices to the eggplant-yogurt dish.
Serve with rice and dal.

Dalma ( Lentil Soup with vegetable)

This is good healthy and tasty dish. Puri Dalma is famous in India. This is my version of dalma which my husband loves the most. My husband is allergic to ghee so I don't use ghee in my dishes but this recipe tastes excellent when it prepared with ghee. Also you can add any vegetable as per you likes. Try this recipe and here are the ingredients you need.

Ingredient
1/2 cup Toor dal
1/2 cup Moong dal
1tsp grated Ginger
1tsp Sugar
1/2 tsp Turmeric powder
3tbs Grated coconut
3tbs Cumin and red chilly powder for seasoning
2cup water
2 whole red chilli
1 tsp cumin seeds
Pinch of Asafoetida 
2 tbs Oil / Ghee
Salt to taste
1 small eggplant cut into cube
1 small potato cut into cube
1 carrot cut to bite size pieces

Preparation
In a pressure cooker dry roast the moong dal for 5 mins.
Add toor dal into the pressure cooker , add water and add grated ginger, salt and turmeric and bring it to boil.
Then add the vegetables and pressure cook the dal until its done.
If the dal had dried up, add more water but the consistency should be thick.

For tempering, in a pan heat the oil/ghee ,add asafoetida, cumin seeds, red chilly .
When it starts to crackle add the cooked dal and simmer it for couple of minutes.
Add sugar, grated coconut and cumin and red chilly powder.
Serve hot with rice or chapatti.

Mash Potato(Indian Style)

This is one of my favorite dishes. I have grown up eating this. This is an easy side dish which takes 20-30 mins to make. And this is also a healthy dish which everyone can eat. Hope you like my mom’s recipe. Here are the ingredients and the process to make this dish.

Ingredients:

3 medium sizes potato.

1tsp mustard seed.

½ tsp whole urad dal.

½ of an onion thinly sliced.

1 green chilly.

1tbs mustard Oil.

Salt to taste.

Preparation:

·   Peel the potato and cut it into half.

·   Put the potato into boiling water add salt to it.

·   After 15-20 mins when you insert a toothpick/ fork the potato must be break.

·   In pan heats up oil, add mustard seed and urad dal.

·   Add onion and green chilly.

·   Fry until the onion are translucent.

·   Add potato to the pan and break those with the spatula.

·   Add salt and fry for few more minutes.

·   Serve with rice and dal.

Chingudi Besara (Shrimp curry in mustard paste)

This is how my grandma cooked ,my mom cooks,& this is how I cook. Anyway, you can make any additions to it like adding some other spices like fish masala or curry masala. You can add some tomato to it. You can either use Fish instead of Shrimp.  It all depends on your taste. Keep trying out dishes. Cook safely.Thanks for your patience. Here are the list of ingredients you need and the process to make this recipe.


Ingredients
For Mustard Paste:
2tbs Mustard seed
1tbs cumin seed
5-6 Garlic cloves.

For Curry:
1lb medium size Shrimp (Prawn)
2 tbs Mustard oil.
1/2 medium size Onion Sliced.
1tsp mustard seed.
1tsp cumin seed.
1tsp Turmeric.
1tsp  Red Chilly Powder.
1cup Water.
1potato Sliced.
2 Dry Mango.
Salt to taste.

Preparation:
Mustard  Paste
Soak the mustard seeds and cumin seed  in small quantity of water water for 10-15 mins.
Place the mustard and cumin to a blender along with small amount of water.
Grind until its is the consistency of a paste, with seeds remaining visible.
This may take 5-7 mins.
Add small amount of water if it needed.
Add garlic cloves to the paste. Grind it to a fine paste.
The paste must be thick in consistency.

Curry:
Add some salt and turmeric to Shrimp.
Fry the shrimp in  mustard oil  until it changes its color. Remove the shrimp from pan and keep aside.
In the same pan add mustard oil. 
As soon as the oil heats up add mustard seed and cumin seed .
Add sliced onion . Saute it until they are translucent.
Add 6-7 tbs of mustard paste to it and stir it gently.
Add turmeric and chilly powder to it.
Add little water time to time and fry it for about 10-15 mins.
As soon as the oil starts to leave the mixture add water to it.
Let the water comes to boil. Then add potato. 
Cover it and cook until the potato are half done.
Then add dry mango to it. Let it boil for another 2-3 min. 
Add shrimp to curry.
Then add salt. Remember dry mango has enough salt so check before adding any salt to it.
Let the curry boil for another 5 -10 mins on low flame.
Serve the curry with steamed rice.