Carrot Cake

Ingredients:

1 cup granulated sugar
2/3 cups vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoons kosher salt
1/2 cup raisins optional
1/28. cup chopped walnuts
1/2 -1 pound carrots, grated

Preparation:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots . Add to the batter and mix well.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

Apple Pie

Ingredients:

Pie Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon  granulated white sugar
1/3 cup unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup ice water

Apple Filling:
1 1/2 pounds apples (about 3 large), peeled, cored, and sliced 1/4 inch thick
1/8 cup granulated white sugar
1/8 cup light brown sugar
1/2 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/8 teaspoon salt
1 tablespoons (28 grams) unsalted butter
1/2 tablespoons (15 grams) cornstarch (corn flour)

Preparation:
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).

Pour water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 9 inch circle. Fold the dough in half and gently transfer to a 6 inch pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan.

Then remove the second round of pastry and roll it into a 9 inch circle.

Make the Apple Filling: In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/3 cup of juice. Spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons  of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/2 cup  and is syrupy and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
 Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and bake for about 30 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Store at room temperature for 2 to 3 days.

Coconut Biscuits or Coconut Cookie

Ingredients:
 1 1/4 Cups All-purpose flour
 1/2 Tsp Baking soda
 1/4 Tsp Salt
 1/3 Cup Butter
 1/4 Cup Packed brown sugar
 2/3 Cup White sugar
 1 Egg
 1/2 Tsp Vanilla extract
 1/4 Tsp Coconut Extract (Optional)
 2 Cups Flaked coconut

Preparation:
Preheat oven to 350 degrees F (175 degrees C.) .
Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla and coconut extract until light and fluffy. 
Gradually blend in the flour mixture, then mix in the coconut flakes. 
Drop dough by teaspoonfuls onto an ungreased cookie sheet. 
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Quick Chicken Haleem

Ingredients:
1 lb Chicken drumsticks
1 cup Whole wheat
1/2 cup Masoor dal, Moong dal, Chana dal
1/2 cup Ghee or clarified butter
4 Tbs Shan haleem masala
Chaat masala as per taste
Julien ginger for garnish
Fried onion for garnish
Lemon juice

Preparation:
In a pressure cooker heat up ghee, then add whole chicken drumsticks(no need to cut into pieces).
Then add the shan hallem masala and fry for 5 minutes.
Meanwhile wash the lentils and wheat then add it to the pressure cooker.
Add 4 cups of water and close the lid of the cooker. That's it.
When the cooker whistle once lower the heat to medium low and let it slow cook for 1 hr.
After 1 hr let the pressure go completely then with a potato masher mash the whole haleem and separate the bone from the meat.
If you like to have really paste like consistency then blend it with a hand blender. But I like to mash with a potato masher to have little grainy consistency.
Garnish with fried onion, chat masala, ginger julian and lemon juice.
This is heaven. Sit back and enjoy your haleem.

Chingudi Poi Saga (Shrimp and Oriental Spinach Curry)

Ingredients:
1 Bunch Poi leaves washed separated the leaves from the stem and finely chopped
1/2 Cup Salad shrimp
2 Small Eggplant cut into small dice size
1 Potato cut into small dice size
1 Carrot cut into small dice size
1/2 Cup Pumpkin cut into small dice size
1 Medium Onion diced
1 Medium sized Tomato diced
1 Tbs Ginger garlic paste
1/2 Tbs Coriander powder
1/2 Tbs Cumin powder
1/2 Tsp Turmeric powder
1/2 Tsp Red Chili powder
Oil and salt as required

Preparation:

In a pan heat up some oil, add 1/2 of the turmeric powder and salt to the shrimp and fry until 80% of the fish is cooked. Keep aside the shrimp fry.
In the same pan heat up some oil, add red chilly powder wait for 5 sec then add onion and fry until onions are fully cooked and get brown in color.
Add ginger garlic paste and saute until the raw smell is gone then add tomato.
Fry the mixture for 2-3 minutes and add all the other masalas along with salt. Fry the mixture till the oil gets separated.
Now add all the vegetable except the oriental spinach leaves and mix the masala with the vegetable properly, then cook covered until vegetables are 80% done.
When the vegetables are 80% done its time to add the spinach leaves to it. Cover and cook until the leaves are done and mixed with the vegetables properly.

Then add shrimp to it and cook it for another 5-7 minutes.
This poi saga goes excellent with rice and dal.

Pepsi Chocolate Cake

Ingredients:
1/2 Cup Butter Melted
1/3 Cup Belgian truffles melted or Cocoa powder
1/2 Cup Pepsi or any cola
1 Cup All-purpose flour
1 Cup Sugar
1/2 Tsp Baking soda
2 Eggs
1/3 Cup Buttermilk or Yogurt
1/2 Tsp Vanilla extract
1/4 Cup Chopped Cashew nut


Preparation:
Preheat the oven at 350 degree.
Combine first melted butter, melted truffles and Pepsi in a bowl.
Combine flour, sugar, and baking soda in a large bowl.Stir in butter mixture. 
Add eggs, and stir until blended. Stir in buttermilk and vanilla extract.
Add 1 Tsp of flour to chopped cashew nut and mix it well until the nuts coated with flour then add this to the batter and mix.
Pour into a lightly greased baking pan. Bake for 25 to 30 minutes or until a tooth pick inserted in center comes out clean. 

Potato Croquettes

Ingredients:
2 Russet potato boiled and mashed
1 egg yolk
1/4 Cup green onions, finely chopped
3/4 Cup All purpose flour
1/2 Cup Grated Parmesan cheese
1/4 Cup Grated Cheddar Cheese
1/2 cup Italian Bread crumb
2 Tbs Sour cream
1/2 Tsp Garlic Powder
1 egg
1/4 Cup milk
Salt to taste
Black pepper to taste

Preparation:
Combine mashed potato, egg yolk, onion, salt, pepper, garlic powder, cheese, sour cream  in a large bowl. Roll heaped tablespoons of mixture into golf size balls.

Place flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture then coat in breadcrumbs.


Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel. Serve with choice of your dipping sauce.

Tofu and Veggies in Peanut Sauce

Ingredients:
1 Tbs Peanut oil or vegetable oil
5 Small florets of Broccoli
1/2 of Red bell pepper, chopped
5 fresh Mushrooms, sliced
2 firm Tofu, cubed
2 Tbs Peanut butter
1/2 Tbs better than Bouillon
1/2 cup hot Water
2 Tbs Red wine vinegar garlic flavored
1 1/2 Tbs Soy sauce
1 1/2 Tbs Molasses or Brown sugar or Palm sugar
Chili powder to taste
Salt and freshly ground pepper

Directions:
Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu with salt and ground pepper for 5 minutes.
In a small bowl combine peanut butter,better than bouillon, hot water, vinegar, soy sauce, molasses and chili powder. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Enjoy with steamed rice.

Tofu Parmigiana

Ingredients:
1/2 Cup seasoned Bread crumbs or Wheat Germ
2 Tbs Olive oil
1 (8 ounce) can Marinara sauce
1/2 Tsp Italian seasoning
1 clove Garlic, minced
1 Cup of shredded Mozzarella
5 Tbs grated Parmesan cheese
Ground black pepper to taste
1(12 ounce) package firm Tofu
Salt to taste

Directions:
In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon italian seasoning, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Place a thin layer of marinara sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.

Aloo Phulokobi Chips(Cauliflower and Potato Fries)

Ingredients:
1/2 of Large head cauliflower cut into long thin pieces
1 Large Potato cut into fries shape
1/2 tsp soy sauce
2 Tbs Arrowroot  powder
1/2 Tbs Ginger garlic paste
1/2 Tsp Turmeric powder
Chili powder to taste
Salt to taste
Oil for frying
Food coloring (Optional, I totally avoid adding food coloring to my food . But if you use quite often then go ahead add pinch of it.)

Preparation:
Heat oil on medium high heat.
Pat dry both potato and cauliflower with a paper towel.
The add all the ingredients one by one to it. Mix them properly.
If you find the mixture too dry then only add 1tsp of water and mix. and leave for few minutes.
Deep fry the potato and cauliflower mixture until gets golden brown and crispy.
Serve with rice or choice of your entree.

Kalara Aloo Chips(Bitter gourd and potato chips)

Ingredients:
4-5 medium size Kalara or bitter gourd cut into above shape
1 medium potato cut into the shape shown in photo
2 Tbs gram flour or besan
1/2 Tsp Ginger garlic paste
1/2 Tsp Turmeric powder
1 Tsp Vegetable curry masala powder
Chili powder to taste
Salt to taste
Oil for frying

Preparation:
In a microwave safe container put the bitter gourd with 1/2 cup of water and little bit of salt.
Put it in microwave for 5-6 minutes.
Then strain the water from bitter gourd and let that sit for a while to cool down.
Meanwhile heat oil on medium high heat.
In a pan put the strained bitter gourd, potato and all the masala mentioned above.
Mix the mixture properly and  fry until it gets crispy.
Serve with rice dal, or pakhala bhata or choice of your entree.

Pariba Ambula Besara(Mix Vegetable in mustard garlic sauce)

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

For Curry:
1 medium size Potato Sliced into 1/2 inch thick
2 small eggplant Sliced into 1/2 inch thick
3-4 baby carrots
5-6 cauliflower florets
5-6 small okra
1/4 medium size Onion Sliced.
1/2 tsp mustard seed.
1/2 tsp cumin seed.
1 tsp Turmeric.
1 tsp  Red Chilly Powder.
1 cup Water.
2 Dry Mango.
2 tbs Mustard oil
Salt to taste. 
Badhi (Optional)

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:
Heat up oil in a pan,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 8-10 mins.
As soon as the oil starts to leave the mixture add water to it.
Let the water comes to boil. Then add all vegetables. 
Cover it and cook until the veges are half done.
Then add dry mango to it. Let it boil for another 2-3 min. 
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.
Meanwhile in an another pan dry roast the badhi until its changes its color to little brown. Add to the curry.
Serve the curry with steamed rice.

Garlic Sauce

Ingredients:
1 cup of peeled Garlic cloves
1/4 cup of Vegetable oil
3-4 Tbs of Lemon juice
Pinch of salt

Preparation:
In a blender or food processor put garlic cloves and processed until garlic is crushed thoroughly.
Then add salt and half of Vegetable oil process it again.
Continue for 2-3 minutes then slowly add rest of the oil while the food process is on.
Continue for another 3 minutes then add the lemon juice and process it until the texture of the sauce is light, fluffy and glossy.
This sauce can be stored in freeze for 1-2 week.
This goes excellent with Chicken shawarma.



Thanks Tista for sharing the recipe with me :). 

Spicy Potato for Samosa (Aloo Bhaja for Singada)

Ingredients:
2 Large Red Potato diced
1/4 of  Red Onion diced
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
Red Chili Powder to taste
Salt to taste
Oil

Preparation:
In a saute pan heat up some oil on medium heat then add Cumin seeds and mustard seeds.
Allow them to splutter, then add onion sand saute for few seconds until it starts to get transparent.
Then add potato and all the spices. Cover and cook until potato is done. It will take 15 to 20 minutes to cook.
You can use this as filling of Samosas, or you can simply have it with rice or chapati.

Samosa or Singada

Ingredients:
1 Cup All purpose flour
1 Tbs Vegetable Oil and more for frying samosa
1/2 Tsp Kalonji
Water as needed
Salt to taste
Spicy Potato or Aloo bhaja for stuffing

Preparation:
In a food processor put all purpose flour , 1 Tbs oil and salt give it a good mix until all the oil get well incorporated into the flour. You can mix this oil and flour on your hand by rubbing the flour with both of your palms.
Then transfer into a bowl add kalonji and mix it well.
Add water and knead into a smooth dough then wrap the dough in a plastic wrap keep aside for 10 -15 minutes.
Divide the dough into smaller portions. The roll the dough into thin oval shape.
Cut into 2 halves. Brush water along the diameter.
Overlap the two edges to make a cone. Place a tablespoon of the potato filling into the cone.
Brush water around the top edge and seal.
Deep fry the samosas on medium to med high heat until light brown.
Serve with tomato sauce or any chutney of your choice.

Mixed Masala Dal(Lentil Soup)

Ingredients:
2 Tbs Toor Daal
2 Tbs Mung Daal
1 Tbs Chana Daal
2 Tbs Urad Daal
2 Tbs Masoor Daal
1 Tbsp Oil
1/2 Tbsp Ghee
1 tsp Cumin Seeds
1/4 tsp Asafoetida
1/2 tsp Turmeric
1/2 medium Onion , finely chopped
1-2 cloves Garlic, slightly crushed
Green Chilies to taste, finely chopped
1 large Tomato  finely chopped
1 tsp Coriander Powder
1/2 tsp Garam Masala
1 tsp Cumin Powder
Red Chili Powder to taste
Water as needed
Lime/Lemon Juice  to taste
Salt to taste
Handful of Cilantro chopped for garnishing

Direction:
In a pressure cook add water, all dal, salt and turmeric, then pressure cook for 3 whistles.
In a pan, heat oil on medium heat.
Once the oil is hot add the cumin seeds and allow to splutter.Add asafoetida and wait for 10 seconds, add onion and green chilies and fry until gets translucent then add garlic saute for few seconds.
Add tomato and all the masalas fry until all gets cooked well.
Lower the flame and add cooked dal from the pressure cooker to the pan. Add clarified butter, lemon juice, coriander leaves and cover the dal. Switch off the flame after 5-7 minutes
Serve hot with rice or chapati.

Chitau Pitha (Rice and Coconut Pancakes)

Ingredients:
1 Cup Rice soaked overnight
1 Cup Shredded Coconut
Water as needed
Salt to taste
Vegetable oil as needed

Preparation:
Make a fine paste of coconut and rice. Add salt and leave it for 1 hr.
Add water to make a thin batter out of it.
Heat oil in a pan, pour some batter into it, and cover it.
After sometime remove from flame.
Serve hot with curry or chutneys or go wild have with chicken curry.

Chatu Bhaja (Grandmaa's Mushroom Fry)

Ingredients:
8 oz Portobello Mushrooms or Button mushrooms
1 Tsp Mustard seeds
1/2 Medium Red Onion thinly sliced
1 Tsp Turmeric powder
2 Tbs Mustard Oil(Use mustard oil only this gives a very nice taste)
Salt to taste

Direction:
With a damp cloth clean the mushrooms and cut thinly sliced.
In a pan heat up oil then add mustard seeds, after it gets crackled add onion and fry until the onion gets translucent.
Then add in the mushroom, salt and turmeric cover and cook .
When the mushrooms are done and the water dried up,then lower the heat and cook uncover for few more minutes.
This goes well with rice and dal.

Ridge Gourd Skin Chutney (Janhi Chopa Chutney)

My younger sister was doing her summer course in BBSR. One day my Khudi (Aunt) invited her for lunch and she made this chutney for her. When she knew it made of ridge gourd skin, she surprised. Then she came back home and told my mother and me about this. But that time I was not into all this cooking sooking. Because this is a typical Andhra recipe, my mother didn't know it and she never tried. After 7 years, I don't know how this dish stuck into my mind. I called up my khudi and got this recipe. And believe me after you try this you will never throw the skin away. You wont believe this skin can taste so good.

Ingredients:
Skin of 2 Ridge gourd
1 tsp Urad dal
2 tsp Chana dal
1 tsp Cumin seeds
2 tsp Sesame seeds
Half lemon size Tamarind
Few Curry leaves (optional)
2 Garlic pods
1 tsp of Jaggery
2 tbs of vegetable oil
Salt to taste
Green chilies to taste


Directions:
Wash the ridge gourds and peal the skin.
Now we are using only the pealed skin of ridge gourd.
You can use the ridge gourd for preparing Curry.
Heat oil in a pan. Add cumin seeds, chana dal, urad dal and sesame seeds.Fry until they turn to golden color.
Add curry leaves,green chilies and fry for a while.Remove the ingredients into a bowl, let the ingredients cool down completely.
In the same pan add little oil and put the pealed skin of the ridge gourd (If the skin are very long then cut into small pieces) .
Add a pinch of salt.Close the lid and cook in a medium flame until the skins are completely cooked.
Now add the cooked skins, garlic pods, jaggery, tamarind, the fried dal mix and salt.  Now grind gently. Add water only if it is necessary. Take the chutney into a bowl.
Have it with rice, chapati, dosa. 

Masala Upma

Ingredients:
1cup semolina
2 cups water
Handful of frozen green pass
Half cup of green beans cut into 1cm long
Half a cup of cauliflower florets  cut into small pieces
Half a cup of carrots diced
1/2 tsp of grated ginger
1/2 tsp of cumin seeds
1/2 tsp cumin powder
Handfull curry leaves
Salt to taste
Oil

Preparation:
In a wok dry roast the semolina on medium to low heat until it starts to change its color and then transfer it in a bowl.
Now increase the flame to medium high and in the same wok heat up 3-4 tbs of vegetable oil.
When the oil gets hot add in the cumin seeds, wait until it starts to crackle then add grated ginger and saute for few seconds.
Now add curry leaves and allow its to splutter then add all the vegetables.
Saute those vegetables until completely done.
Now add the roasted semolina, cumin powder and salt, give all a good mix.
Now slowly add water to it while stirring it continuously.
After few minutes it will get thick in consistency.
Serve hot with aloo dum or guguni.

Panang Curry with Peanut Butter

Ingredient
1 lb boneless chicken thigh/ breast cut into thin slices
2 tbs Panang curry paste(Mae ploy brand)
1 1/2tbs Palm sugar/Brown sugar
2tbs Fish sauce

1tbs Peanut butter1/2 Medium Onion cut into thin slice
1 Red bell pepper cut into thin slice
1 can Coconut milk 
1/2 cup Water
1/2 of Small Lime

Handful of Roasted Peanuts

Preparation 

Do not shake the Coconut milk can, open the can and keep 2-3 tbs of thick part of coconut milk in a bowl which we will use to garnish.(Believe me this make a huge difference in taste so keep it aside in a bowl.)  Heat up a 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 or when you run the spatula trough the coconut milk it will take some time to get to gather. Again add 3tbs of coconut milk and stir for another 3-4 minutes.
Add chicken and rest of the coconut milk of can if needed add some water to the mixture.Here you have to be careful because the coconut milk can get curdled .Then add  brown sugar , peanut butter and fish sauce, give a good mix.

Bring the chicken into boil and half done.Add bell pepper and juice of the lime and also put that lime into the curry(This gives an excellent taste and don't worry you can just through the lime out when the curry is done.) and simmer it for few more minutes.
When the curry is done switch off the flame and add rest of the coconut milk you kept aside in a bowl. Finish it with roasted peanuts and serve hot with brown or white rice.

Aloo Dum or Potato Curry

Ingredients:
15-18 Baby Potatoes or 3 large potatoes peeled and cubed
1/2 medium size Onion, finely sliced
1 large Tomato chopped
1 tbs Ginger Garlic paste
1 tbsp Coriander Powder
1 tsp Cumin Powder
1 tsp Meat masala powder
Red Chili Powder to taste
½ tsp Turmeric Powder
½ tsp Cumin Seeds
1/2 tsp Sugar
1/2 tsp freashly ground Garam Masala powder
Oil for frying Potatoes
Salt to taste
Water


Preparation:
Deep fry the potatoes in vegetable oil and keep aside.
Heat oil in a pan and add sugar, wait until sugar gets brown in color(this caramelizing of sugar gives very good color to the curry). Add cumin seeds and wait until it starts to splutter.
Then add onion and fry until gets translucent then add ginger and garlic and fry them on medium flame about 3 minutes or the raw smell of GG (ginger and garlic) goes away.
Mix in tomato and give it a good stir. Let it cook for 4-5 mins on medium flame.
Add red chili powder, turmeric, coriander powder, cumin powder, meat masala powder and mix them well. Fry until the oil oozes out from the mixture.
Then add 1 cup of water and bring the mixture to boil. Add fried potatoes and salt then reduce the flame to medium low and let the curry sit for 10-15 mins. Add garam masala powder give the curry a good mix and let sit for another 2-3 minutes.
Serve Aloo dum with steamed rice, chapati or puri Or make Dahi vada aloo dum (the famous odia chat)

Dahi Vada or Dahi Bara

Ingredients:
For Vada:
1 Cup Urad daal
Oil to fry
Salt to taste

For Dahi :
1 lb Yogurt
1 tsp Roasted Cumin powder
1/2 tsp Chat Masala
Red chili powder to taste
Salt to taste
Water

For Tempering:
2 Tbs vegetable oil
1 tsp mustard seeds
2-3 Dry whole red chilies
Pinch of Asafoetida
Handful of Curry leaves


Preparation:
For Vada 
Clean, wash and soak urad daal for 5-6 hours.
Grind it into smooth thick paste. Do not add too much water if needed add spoon by spoon. Remove the batter to a big bowl.
Now whisk the batter with your hand until the batter is light and fluffy.Take some water in a bowl and drop little batter into it. If the bater floats on the water then the batter is already gots fluffy and light.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Mean while make the yougurt mix.

For Yogurt :
Mix the yogurt and little water until it is smooth.Adjust the consistency of yogurt mixture to your choice. I want my yogurt little thinner consistency.
Add salt, red chili powder, chat masala and cumin powder.

For tempering:
In a frying pan, heat up oil add mustard seeds, when they splutter add red chili, asafoetida. remove the pan from heat then add curry leaves.After the curry leaves spluttered completely pour this tempering to the yogurt and  mix.

Its better to make the yogurt mix before frying the vadas.
So, now remove the vadas from the water squeeze gently in between your palms to drain out the water and pour the vadas now into the yogurt mix. Make the vadas in batches and repeat the process.

Serve the dahi vadas chilled or make Dahi vada Aloo dum(the famous odia chat).

Gajar Halwa

Ingredients:
2 lbs of Baby Carrots
1/2 cup of Milk or Water
1 can of Sweetened Condensed milk
1/2 cup Milk powder
2 Tbsp of Butter or Clarified butter
1/4 Cashew nuts or sliced Almonds
1/4 Tsp of Cardamom powder

Directions:
Add the carrots, butter and milk to a pressure cooker. Mix well and pressure cook on medium heat for 2 whistles about 7-8 mins. Turn off flame and let the steam release on its own.
Once the pressure cooker is ready to be opened, turn on flame again and keep it on medium and mash the carrot with a potato masher. Bring the carrot milk mixture to get dry and continue to cook for 10-15 mins until the mixture thickens and becomes a bit grainy.
Add the condensed milk and cardamom powder and mix well. Let it cook for another 5-7 mins. Adjust the amount of condensed milk to suit your sweetness levels.
Add milk powder, this helps to give a mawa like texture to the halwa.
Next add the roasted cashew nuts or choice of your nuts. Mix well.

Recipe Courtesy Bajias Cooking

Rasogolla in a Pressure Cooker

Ingredients:

2 liters full cream milk

2-3 tbs lemon juice/Vinegar

2 tbs semolina

4 cups water

2 cups and 4 tbs sugar

½ tsp freshly ground cardamom

Preparation:

Bring the milk to a boil over a medium flame. Stir occasionally to ensure the milk does not burn. When the milk begins to boil, add the lemon juice or vinegar and mix well.

When the curds begin to separate from the milk, turn off the fire and leave the milk aside for 10 minutes to let the curdling process finish.

Strain the cheese and wash it well under running water - to remove all the lemon juice from it.

Now put the cheese in a cheese cloth and hang for 1 hour to completely drain all the liquid from it. Or squeeze properly if you don't want to wait that long.

Put the drained cheese into a mixing bowl and begin to knead it. Continue till all the lumps are removed and the cheese is absolutely smooth. When this happens the cheese will begin to release its fat and your hands will feel greasy. The success of your Rasogolla making effort depends on how smooth you knead the cheese, so give it your best shot! I usually set the timer to 20 minutes and start kneading, first 10 knead the cheese then add the semolina and sugar to the cheese and knead for another 10 minutes.

Mix the sugar, water and cardamom powder in a pressure cooker and bring the mixture to a boil on high heat. Make sure the cooker is large enough to accommodate the finished Rasogollas, as they will expand to double their size while cooking in the syrup!

While the sugar syrup boils, divide the dough into small marble-sized balls and roll between your palms till smooth.

Gently add the balls to the sugar syrup and pressure cook on high heat for 2 whistles. Then lower the heat to medium low and let the cooker seat for 20 minutes.After 20 minutes switch off the flame and allow the Rasogollas to cool completely before serving them. They will have expanded to almost double their original size and will be delicate when hot. Chill for few hours before serving the Rasogollas.

Helathy Cauliflower Cheese Sticks

Ingredients

1 Large head Cauliflower,

2 Tbs Olive oil 

1 Tbs Lemon juice,

1  Tsp Garlic powder,

1/2 Tsp Black pepper 

1/2 Tsp Cajun seasoning

2 Tbs  grated Parmesan cheese

8 oz shredded Pepper jack cheese or your favorite cheese

2 Tbs sliced fresh Chives

Salt to taste

Directions

Preheat oven to 450. line a baking sheet with foil.

Trimmed of all green parts of cauliflower and cut through stem into 1/2 inch slices. This is your cauliflower sticks some parts will probably break off into flowers either use for another day or roast along with the cauliflower sticks.

In a bowl take olive oil and add lemon juice, garlic powder, cajun seasoning,crushed black pepper , and salt.

Brush cauliflower sticks all over with olive oil mixture.Roast in oven 25 to 35 minutes just until tender

Remove from oven sprinkle with parmesan cheese then the pepper jack cheese and finally the chives, return to oven to melt cheese about 5 minutes, carefully remove cheese sticks to plates or platter to serve.

Recipe courtesy www.allthecooks.com

Veg Pulao

Ingredients:

2 Cups Basmati Rice

4 Cups or little less Water 

Handful of frozen Green peas

Handful of frozen Corn

Handful of frozen Carrot

1 Inch Ginger cut into slice

1 Tsp Sugar

1 Tsp Cumin seeds

3-4 Green Cardamom

1 Inch Cinnamon 

3-4 Cloves

7-8 Whole Peppercorn

1 Big Bay leaf

Salt to taste

Oil

Preparation:

In a small cheese cloth put all the garam masalas( Cinnamon, cardamoms, bay leaf,

cloves, pepper corns) and tie it properly. 

In a rice cooker add rice, water and salt then add the cheese cloth into it then cover and cook.

When the rice is done spread the rice in a tray to cool and remove the cheese cloth filled with garam masalas. Spreading the rice help to maintain the shape of rice.

Mean while in a nonstick pan heat up some oil, the add cumin seeds, add ginger and saute for few seconds then add the vegetable.

Fry the vegetables for 2-3 minutes then add sugar.

Just wait until the sugar gets dissolved then switch off the flame and add cooked rice, mix it properly.

Serve with choice of your side dish.

Healthy Cauliflower Pizza Crust

Ingredients:
1 head (Small Head) Cauliflower
¼ cups Parmesan Cheese
¼ cups Mozzarella Cheese
¼ teaspoons Kosher Salt
½ teaspoons Italian seasoning
½ teaspoons Garlic Powder
Pinch of Garam masala or all spice powder
Red Pepper Flakes (optional)
1 whole Egg or 1-2 Tbs Breadcrumbs

Direction:
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone.
Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets—you don’t need much stem, just stick with the florets.
Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”.
Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel.
You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, italian seasoning (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), garam masala powder and a dash of red pepper if you want. Now add the egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. I’m not gonna give you measurements for this. You know how you like your pizza—so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

Chicken Kabab

Ingredients:

1 Lb Mince chicken

1 Small Lime 

1/2 Tsp Chat masala

1 Tsp Ginger garlic paste

1/4 Tsp Coriander powder

1/2 medium onion finely chopped

Handful of coriander leaves finely chopped

Red chili to taste

Black pepper to taste

Salt to taste

Oil for shallow fry

Directions:

In a bowl take chicken, add lime juice, salt, red chili powder, black pepper, chat masala, ginger garlic paste and coriander powder and marinade for at least half an hour.

Then add chopped onion and coriander leaves to chicken mix all together.

When you’re ready, shape them into flat discs – I suggest about 6 cms in diameter, but not too thick.

Fry them on frying pan or on a griddle in batches in a tablespoon of oil, slowly on a low heat, so they don’t burn. 10 minutes on each side. Make sure the chicken is cooked through, and the surface of the kebabs is golden brown.

Eat in a sandwich with loads of chutney or ketchup, or with rice and cold yogurt or with salads.


Thanks Jhumi for sharing this recipe with me.

Tofu Burji (Scrambled Tofu)

Ingredient:
2 Slice of firm tofu
3-4 Tbs Parmesan cheese, grated
Handful of Mozzarella cheese
1/2 tsp Chili garlic sauce
1/2 tsp Black pepper
1 tsp oil
Handful of Spinach
1 crushed Garlic
4-5 Tbs chopped Onion
1/2 of Tomato chopped
3-4 Mushroom chopped 
Salt to taste

Direction:

Heat a non-stick over medium high heat add oil to pan .
Add garlic and saute for few seconds then add onion again saute until onion get transparent.
Then add tomato and meat masala and fry until tomato got mashed properly.

Add spinach ,mushroom, salt, pepper  saute until all get cooked well.
Crumble tofu using palm and add to the pan. Add chili garlic sauce mix all together.

Mix the cheese in a bowl and put over the dish . Give a quick mix and serve hot with rice or chapati.