Sprouts

Ingredients:

• Any Whole pulses
• Air tight transparent container 
• Water

Method:

1. Wash the pulses with water.
2. In a bowl add these pulses and pour water generously.
3. Soak it for 8hrs or overnight.

4. Now drain all the water and immediately put it in an transparent container and close the lid tight.
5. The pulses should be wet when you put in the container.
6. Now leave it untouched for two days.
7. As it is transparent you can check the length of the roots coming out.
8. Eat it everyday as Salad or make Sprouts curry.

Radish Pindi Miriam Curry

Ingredients: 

• Toor dal 1Cup  
• Radish 1 or Raw plantains
• Tamarind  small lemon size
• Jaggery 1tbsp(optional)
• Turmeric powder 1/4tsp
• Salt to taste
• Coriander for garnish

Ingredients for Powder: 

• Channa dal 1 1/2tsps
• Coriander seeds 1tsp
• Raw rice 1tsp
• Black pepper 1/2tsp
• Red chilies  2 (Break Each into 2 Pieces)
• Dry shredded coconut  2tsp
• Fenugreek seeds  1/4tsp

Ingredients for Seasoning:

• Mustard seeds 1tsp
• Cumin seeds 1tsp
• Curry leaves  Few
• Asafoetida 1 pinch
• Oil 3tsps

Method: 

1. Take the washed dal in a pressure cooker and pour enough water for the dal to cook.
2. Wash radish and peel it. Cut the radish into pieces and add in the pressure cooker along with the dal and cook for 4-5 whistles.
3. Now heat a pan and dry roast all the ingredients for powder together, except coconut.
4. Roast them until they change the color. Take the dry roasted ingredients into a mixie jar and add the dry shredded coconut. Grind the ingredients to a powder.
5. Take this powder into a bowl and cover it till use to retain the nice aroma.
6. Take tamarind into a microwave safe bowl and add water till the tamarind is soaked. Place this bowl in microwave oven and cook on high power for 20 seconds. Cool it and remove the extract from it.
7. Now open the pressure cooker, mix it with ladle. Now keep this cooker and stove top.
8. Add the tamarind extract, salt, turmeric and jaggery. Mix well and add water to get desired consistency. Let it boil.
9.  Now add little water to the grounded powder so that no lumps are formed, mix it well into the dal.
10. Once it boils it starts becoming thick. So add more water if needed.
11. Meanwhile prepare the seasoning.
12. Heat a pan and add oil to it. When oil is hot add mustard seeds and cumin seeds.
13. Fry till the seeds splutter. Then add asafoetida and curry leaves.
14. Fry the seasoning well and add this to the boiling dal and mix well.
15. Transfer the dal to a serving bowl and garnish with coriander leaves.
16. Serve hot with plain rice.
17. This is Andhra style recipe.

Spinach Tomato Dal

Ingredients:

• Spinach 1bunch
• Toor dal 1cup
• Tomatoes 3
• Fenugreek Seeds 5 Seeds
• Mustard Seeds 1tsp
• Cumin Seeds 1tsp
• Onion chopped 1/4 cup
• Garlic crushed 2 cloves
• Turmeric Powder 1/4tsp
• Red Chili Powder 1tsp
• Salt to Taste
• Asafoetida 1/4tsp
• Oil  4tsps

Method: 

1. Take toor dal in a bowl and wash them.
2. In the pressure cooker add this toor dal, chopped tomatoes and enough water to cook.
3. Cook for 4-5 whistles. When cooled mash them well and keep aside.
4. Wash the spinach and chop it finely.
5. Take the chopped spinach in a microwave safe bowl, add 4-5tsp of water and keep it in the oven.
6. Cover the bowl partially and cook on high power for 2 minutes. 
7. Now heat a pan and add oil to it.
8. When oil is hot add the fenugreek seeds.
9. Then add mustard seeds and cumin seeds and fry till they splutter.
10. Add the asafoetida and mix well.
11. Add onions and garlic, fry them till onion is transparent.
12. Add the cooked spinach and fry for a minute.
13. Then add turmeric powder, red chili powder, salt and cooked dal.
14. Mix well and add water if required. Cover and cook on medium flame for 5 minutes.
15. Transfer the dal to a serving bowl.
16. Serve hot with plain rice.

Methi Pulao

Ingredients:

• 5tsp Oil
• 1 cup Onion chopped
• 1tsp Mustard
• 2 Cloves
• 1" piece Cinnamon
• 2 whole Cardamon
• 1 cup Dry /fresh Methi leaves
• 1tsp Red chilli powder
• 1tsp Dhania powder
• 1tsp Garam masala
• 1/4tsp Turmeric
• 4 Curry leaf
• 1 cup Tomato chopped
• 1 cup Basmati rice
• 1 1/2 cup Water
• 1tsp Ghee
• Salt to taste

Method:

1. Heat a pressure cooker. Add oil, cloves, cinnamon, cardamon and mustard seeds.
2. When the seeds splutter add onions, fry until light brown.
3. Add the chopped methi leaves and fry well in oil.
4. Now add chili powder, dhania powder, garam masala powder and turmeric. Saute them well.
5. Add tomatoes and curry leaves. Fry until tomatoes are soft.
6. Now add the washed basmati rice and saute it.
7. Add water, ghee and salt.
8. Stir them and close the lid. Cook exactly for 2 whistles and remove from stove and keep aside.
9. Leave untouched until the pressure released.
10. Remove the lid and mix with fork, so the rice grain do not break.
11. Serve with  raita.

Avarrekallu Uppittu / Avarrakai Upma

Ingredients:

• 1 cup Semolina 
• 3 cups Water 
• 2 chopped Tomatoes
• 1 Onion chopped
• 4-6 Green Chilies slit
• 1/4" piece Ginger 
• 4 Curry Leaf
• 2tsp Urad dal
• 1tsp Chana dal
• 1tsp Mustard Seeds 
• 1/2tsp Cumin Seeds 
• Salt to Taste
• 1tsp Ghee
• 4tsp Oil 
• 1 1/2tsp Cashew Nuts
• 1/2 cup Avarrakai seeds  
• 2tsp Coriander leaves

 

Method: 

1. Pressure cook avarrakai seeds( frozen) with water and little salt for 3whistles. Drain water and keep aside.
2. Heat a pan and dry roast the semolina. Remove and keep aside.
3. Heat a kadai or wok and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil.
4. Add mustard seeds, urad dal, chana dal  and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves, green chillies and finely chopped ginger. 
5. Now add chopped onions and fry till they become transparent.
6. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft.
7. Now add the cooked avarrakai seeds and saute them well.
8. Add water and salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well.
9. Add coriander leaves and mix well.
10. By now the mixture will be a semisolid. Cover and cook for few minutes.
11. Open the lid and mix once again. Add some fried cashew nuts and mix.
12. Transfer this tasty Avarrekallu Uppittu plates and serve garnished with the remaining fried cashew nuts.
13. This is a famous Karnataka recipe.

Devil's Chocolate Cake

Chocolate Cake

Ingredients:

• Oil Spray
• 4 cups All-purpose flour
• 2 cups Sugar
• 3/4 cups Cocoa powder (Hershey’s)
• 2 teaspoons Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Buttermilk
• 1/2 cup Canola oil
• 3Eggs
• 1 teaspoon Pure vanilla extract
• 1 cup Freshly brewed coffee(optional) or 1 cup Water

Method:

1. Preheat the oven to 350 F. Spray or apply oil to the baking tray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.
3. Use an hand beater on low speed to combine the dry ingredients.
4. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
5. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine.
6. Pour the batter into the prepared baking tray and bake for 35 to 40 minutes, until a knife or toothpick  comes out clean from the cake when inserted through. Cool in the tray for 30 minutes, then turn them out onto a cooling rack and cool completely. 
7. Slice the cake in between to make 2 sheets.

Dark Chocolate frosting

(This can be prepared days earlier)

Ingredients:

• 1/2 cup Cocoa powder
• 1/2 cup Boiling water
• 2 1/4 cups Butter, room temperature
• 1/4 cup Confectioners' sugar, sifted
• 1/4 tsp Salt
• 1 1/2 pounds Semisweet chocolate, melted and cooled  

Method:

1. Combine cocoa and the boiling water, stirring until cocoa has dissolved.
2. With an hand mixer on medium-high speed, beat butter, confectioners' sugar and salt until pale and fluffy. Reduce speed to low.
3. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
4. Beat in the cocoa mixture.
5. This frosting can be refrigerated up to 5 days.
6. Before using, bring to room temperature, and beat on low speed until smooth again.

Light Chocolate frosting

Ingredients:

• 1 cup Heavy whipping cream
• ½ cup Confectioner’s sugar (powdered sugar)
• 3-4 tbsp Cocoa powder

Method:

1. Sift the sugar and cocoa separately and keep aside.
2. Whip cream on low speed for 3-4 minutes only till its thick. Do not over beat.
3. While whipping the cream halfway add the sugar and cocoa powder slowly.
4. The final result should be a smooth spreadable mixture.
5. It should not be in a liquid state. Taste frosting for sweetness and add more Sugar if required. 

Final Procedure:

1. Place 1 layer of chocolate cake, with a knife or spatula spread the top with dark chocolate frosting.
2. Place the second layer on top, spread the dark chocolate frosting evenly on the top and sides of the cake.
3. Now using the piping cone decorate the top of the cake with Light chocolate frosting.

Basic Chocolate Cake

Ingredients:

• Oil Spray
• 4 cups All-purpose flour
• 2 cups Sugar
• 3/4 cups Cocoa powder (Hershey’s)
• 2 teaspoons Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Buttermilk
• 1/2 cup Canola oil
• 3Eggs
• 1 teaspoon Pure vanilla extract
• 1 cup Freshly brewed coffee(optional) or 1 cup Water

Method:

1. Preheat the oven to 350 F. Spray or apply oil to the baking tray.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.
3. Use an hand beater on low speed to combine the dry ingredients.

4. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
5. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine.
6. Pour the batter into the prepared baking tray and bake for 35 to 40 minutes, until a knife or toothpick  comes out clean from the cake when inserted through. Cool in the tray for 30 minutes, then turn them out onto a cooling rack and cool completely.