Eggless Christmas Cake

                                       Merry Christmas and Happy New year

Ingredients:

• 1 1/2 cup All purpose flour
• 3/4 cup Sugar (powdered)
• 1 pinch Salt
• 1 tsp Baking Soda
• 2 tbsp Orange Zest (Optional)
• 1/3 cup Oil
• 1 tbsp White Vinegar
• 1 1/4 cup Cold water

Method:

1. Sieve the flour, sugar, salt and baking soda together. Transfer it to a bowl.
2. Add orange zest, oil, vinegar and water to the bowl and gently mix them without lumps.
3. Now transfer it to a greased microwave oven safe bowl.
4. Microwave on high for 6-8 mins.

5. Check by inserting a toothpick.
6. Allow it to cool and then flip it upside down on a flat plate.

7. Allow it to cool completely and then layer it with any frosting.
8. Enjoy this Eggless Orange Cake which is done in minutes.

Note:

1. I used Orange zest for orange flavour. You can also use lemon zest or cocoa powder instead.
2. This cake can also be made in normal baking oven as regular cakes are baked.

                 

Chicken Patties

Ingredients:

• 1/2 lb Chicken boneless
• 1 Potato boiled and crushed
• 2 cups Onion finely chopped
• 1 1/2 Ginger, garlic and green chili paste 
• 1/2 tsp Garam masala
• 1/2 tsp Red chili powder
• 1 tsp Dhania powder
• 1/4 tsp Turmeric powder
• 3 tbsp Coriander leaves chopped
• 2 tbsp Mint leaves chopped
• 2 Eggs beaten
• 2 tbsp Oil
• 1 cup Bread crumbs
• Salt to taste

Method:

1. Wash the chicken and pressure cook in a cooker for 1 whistle with enough water to cook.
2. Allow it to cool and then shred the chicken and keep aside.

3. Now heat a pan add oil, when hot add onion, ginger garlic and green chili paste, garam masala, chili powder, dhania powder and turmeric powder.
4. Saute it for 2 mins and transfer to a bowl.

5. Add shredded chicken, potato, coriander leaves, mint leaves and salt.
6. Mix them all well and make small round flat patties.
7. Dip each patties in the beaten egg and roll it over the bread crumbs and keep aside.

8. Now heat oil in a pan and shallow fry the patties until golden brown on both the sides.
9. Remove and place it on a paper towel and serve hot with green chutney and ketchup.
10. It can be served as burger along with breads.

Banana Pith Fry / Valathandu poriyal

Ingredients:

• 1 Banana Pith or stem
• 1/2 cup Onion finely chopped
• 1 sprig Curry leaves
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 2 tbsp Chana dhal
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/4 cup Shredded Coconut
• 2 tbsp Coriander leaves chopped
• 1 tsp Salt
• Salt to taste

Method:

1. Take the banana pith/stem and peel the outer layers until the inner white core is formed.
2. Now wash and cut into thin circles.
3. While cutting each circles thin strand of fibres are visible, roll your fingers over it and discard the fibres.
4. Proceed this step with each circles.
5. Now chop into small cubes.

6. Add 1/2 tsp turmeric powder and 1tsp salt.
7. Rub on these pieces and allow it to rest for 5-10 mins.
8. Now squeeze out the excess water and wash thoroughly.
9. Pressure cook these washed pieces along with 2 tbsp water, salt, turmeric powder and chili powder for 1 whistle and keep aside.

10. Now heat a frying pan, add oil, when hot add mustard seeds.
11. When the seeds splutter add chana dhal and curry leaf.
12. Add onions and fry until golden brown.
13. Now add the cooked banana pith and fry till all water is evaporated.
14. Switch off the flame and add coconut and coriander leaves.
15. Mix them well and serve hot as a side dish.

Note:

1. Those suffering with Kidney stones can have this dish often. Its rich source of fibre helps to dissolve the stones.

Egg Bonda

Ingredients:

• 4-6 Hard boiled eggs
• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method:

1. Discard the shells of the eggs and keep aside.
2. Now in a bowl add gram flour, rice flour, salt, chili powder, asafoetida, turmeric powder, 1 tsp oil  and mix well.
3. Now add water and mix to a thick batter.
4. Heat oil for deep frying.

5. Dip the whole egg or halved egg in the batter and drop into the hot oil.
6. Fry until nice golden brown color is formed.
7. Remove and place on a paper towel.
8. Serve this delicious Egg bonda as a snacks.

Benne Biscuit / Butter Cookie

Ingredients:

• 2 cups All purpose flour ( maida)
• 3/4 cup Melted butter / Oil
• 1 1/2 cup Sugar powdered
• 3/4 tsp Baking powder
• 1 pinch Salt

Method:

1. Preheat the oven to 350 F
2. In a bowl add all purpose flour, baking powder, sugar and salt.

3. Mix well and now add butter or oil little by little until the flour is in a crumbled form.
4. When hold firm a solid ball should be formed.

5. Now make small equal size balls and place on the baking tray lined with baking sheet.
6. Place the tray in oven and bake for 15-18 minutes.
7. Do not over bake. Remove the tray from oven and allow it to cool.
8. Serve this delicious very soft cookies.

9. Store in air tight container for days.
10. This is a very special biscuits seen in Bangalore's Iyengars bakery.
11. Our all time favorite.

Carrot Palya

Ingredients:

• 4 Carrots
• 2 Dry chillies broken
• 2 cloves Garlic crushed
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tbsp Oil
• Salt to taste

Method:

1. Peel the skin of the carrots and wash thoroughly with water.
2. Now grate the carrots with grater and keep aside.
3. Heat a pan, add oil, when hot add mustard seeds, when the seeds splutter add urad dal, dry chillies and crushed garlic.
4. Fry until the dal turns golden brown, add turmeric powder and mix well.
5. Now add the grated carrots and salt. Mix well and close the lid.
6. Reduce the flame to medium heat. Cook for 5-10 minutes.
7. Fry well and transfer to a serving bowl.
8. Serve as a side dish with rice and chapati.

Tadka Dal fry

Ingredients:

• 3/4 cup Toor dal
• 1/4 cup Chana dal
• 1 tsp Ginger garlic paste
• 1/4 cup Onion chopped
• 2 cup Tomatoes chopped
• 2 Green chillies slit
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Ghee/oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Dry red chillies
• 1 pinch Asafoetida
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder
• 2 tbsp lemon juice
• Coriander for garnishing
• Salt to taste
• Water as needed

Method:

1. Wash the dal and pressure cook in a pressure cooker with enough water until soft.
2. Allow to cool and mash the dal well.
3. Now heat a kadai or wok, add oil/ghee, add mustard seeds, when it splutters add cumin seeds, asafoetida, red chillies and curry leaves.

4. Now add onion, green chillies and ginger garlic paste, fry until onions are golden brown.
5. Now add tomatoes and fry well until oil leaves the sides.
6. Add chili powder, coriander powder, garam masala powder and turmeric powder. Mix them all well.
7. Now add the mashed dhal and salt, close the lid and allow to boil.
8. Switch off the flame and add lemon juice and coriander leaves.
9. Transfer to a serving bowl and serve hot with jeera rice, chapati, roti, etc..

Vegetable Puffs

Ingredients:

• 1 pack Puff pastry sheets
• 2 Boiled potatoes crumbled
• 1/2 cup Fresh/frozen peas
• 1/2 cup Onion sliced
• 1 tsp grated Ginger
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 3 tbsp Oil
• Salt to taste

Method:

1. Defrost the puff pastry sheets and keep aside.

2. Heat a pan, add oil, when hot add onion.
3. Fry onion till golden brown, add ginger, turmeric powder, chili powder, coriander powder and garam masala.
4. Now add potatoes and peas, add salt and mix well.
5. Close the lid, reduce the flame to medium heat and cook until potatoes are soft.

6. Fry them well and transfer to a bowl.This is the filling.
7. Preheat the oven to 400 F.
8. Now spread the pastry sheet and roll with a rolling pin.
9. Cut into equal large rectangle shapes.

10. Place 1 tbsp filling in the middle of the sheet and fold it.
11. Place the folded sheets on a baking tray and bake for 10-15 minutes until golden brown color is formed.

12. Transfer to a serving plate and serve.
13. Enjoy this great dish as a snack.

Kulcha

Ingredients:

• 3 cups All purpose flour (maida)
• 1 tsp Active dry yeast
• 1 tsp Sugar
• 1/2 cup Warm water
• 1/2 tsp Salt
• 2 tbsp Yogurt
• 2 tbsp Oil
• 1/2 cup Sesame seeds
• 1 cup Coriander leaves chopped 
• Water as needed

Method: 

1. Add active dry yeast and sugar to the warm water. Mix them and close the lid and leave it to raise for 5 minutes.
2. Add all purpose flour, salt, yogurt in a bowl and mix well.
3. Now add the frothy yeast to the bowl and knead to a soft dough adding water little by little.
4. Now add oil and knead again. Close the lid and leave it untouched for 2-3 hrs.
5. The dough would have doubled its volume.
6. Now dust dry flour on a clean flat surface, roll the dough to a flat big disc.

7. Spread little oil on top of it and roll it and cut them into small pieces.
8. Now take each piece and roll to a thin disc.

9. Sprinkle sesame seeds and coriander leaves. Roll the rolling pin on it, so the seeds are pressed.
10. Now heat a pan, toast the disc on both the sides.

11. Soft Kulcha is ready.
12. Serve this kulcha with any gravy.

Aloo Bonda

Aloo masala Ingredients: 

• 2 large Boiled potatoes mashed
• 1 medium Onion (chopped)
• 1/2 tsp Chana dal
• 1/2 tsp Mustard seed
• 1/2 tsp Urad dal
• 1/2 teaspoon Turmeric
• 1-2 green Chili
• 1 clove Garlic(chopped) 
• 1 tablespoon Oil
• Salt to taste 
• 2 tbsp Cilantro (chopped) 

Method:

1. Heat oil.
2. Add mustard seed, chana dal, onions,split green chili and turmeric.
3. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

4. Add potatoes and salt.
5. Mix and cook for few mins.
6. Garnish with cilantro and allow it to cool.

7. Now make small equal size balls and keep aside.

Ingredients for Batter: 

• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method: 

1. In a bowl add gram flour, chili powder, asafoetida, rice flour, turmeric powder and oil.
2. Mix them all together, add oil and salt, now make it in to a thick batter by adding water gradually.
3. Now heat oil for deep frying, when hot switch the flame to medium heat.
4. Now drop each potato balls in the batter and carefully drop into the hot oil.
5. Deep fry them until nice golden color is formed.
6. Remove from oil and place on a paper towel.
7. Repeat with other potato balls and fry them.
8. Enjoy this delicous Aloo bonda as it is or with any chutney.

Brussels Sprout Curry

Ingredients:

• 10 Brussels sprouts
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 clove Garlic crushed
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/2 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste

Method:

1. Discard the outer layer of the Brussels sprout and wash them.
2. Now chop each one into four pieces and keep aside.

3. Heat a kadai or wok, add oil, when hot add mustard seeds.
4. When the seeds splutter add cumin seeds, onion and garlic.
5. Fry until onions are golden brown.
6. Add tomato and fry until oil leaves the sides.

7. Now add chili powder, coriander powder, turmeric powder and garam masala.
8. Saute them well, until raw smell is out.
9. Add the chopped Brussels sprouts, salt and 1/2 cup of water.
10. Mix well and close the lid and reduce the flame to medium heat.
11. Cook for 10-12 minutes, stirring in between.
12. Once all the moisture is evaporated and the vegetable is cooked, transfer to a serving bowl.
13. Serve with chapati, roti and also rice.
14. Enjoy this delicious vegetable, if you have missed all these years.

High Raw Salad

Ingredients:

• 1 cup Oranges
• 1 cup Apples chopped
• 1 cup Celery chopped
• 1 cup Cucumber chopped
• 1 cup Red cabbage chopped
• 1 cup Carrot shredded
• 1/4 cup Almonds
• 1/4 cup Walnuts
• 1/4 cup Raisins
• 2 tbsp White vinegar / Lemon juice
• 2 tbsp Coriander leaves finley chopped
• Salt to taste
• 1/4 tsp Freshly ground peppercorns

Method:

1. Put all these ingredients in a large bowl and mix well.

2. Transfer to a serving bowl and serve immediately.
3. Vegetables can be added more of once choice.

4. Enjoy this Highly raw crunchy, nutty, sweet, salty and spicy salad.

Aloo Methi Fry

Ingredients:

• 1 bunch Fresh fenugreek leaves / 1/2 cup Kasoori Methi
• 2 Potatoes peeled and diced
• 1/2 cup Onions finely chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Oil
• Salt to taste

Method:

1. In a microwave safe bowl add potatoes and 2 tbsp of water.
2. Close the lid partially and microwave for 6-8 minutes. Remove and keep aside.
3. Clean the fenugreek leaves, discard the stem from leaves. Wash them thoroughly and keep aside.
4. If using kasoori methi, wash in water, squeeze the water and keep aside.
5. Now heat a pan, add oil, add onions and fry until light brown.
6. Add fenugreek leaves, reduce the flame to medium heat, close the lid and cook for 3 minutes.

7. Now stir the leaves and fry until all water is evaporated.
8. Add chili powder, coriander powder and mix well.
9. Now add the cooked potatoes and toss them.
10. Add salt and garam masala and fry for 2-3 minutes.
11. Transfer to a serving bowl.
12. Serve with rice, chapati, roti, etc..

Kadhai Paneer

Ingredients:

• 2 cups Paneer ( cut into long thin pieces)
• 1 cup Capsicum cut into thin long strips
• 5 Dry red chillies
• 2 tsp Coriander seeds
• 1/4 tsp Fenugreek seeds
• 2 cloves Garlic crushed
• 1 tsp Ginger grated
• 3 Tomatoes finely chopped
• Salt to taste
• 4 tsp Oil

Method:

1. Grind red chillies and coriander seeds to a fine powder and keep aside.
2. Paneer can be added raw or fried. If you want to add fried paneer then fry paneer in oil until all sides are golden brown, remove and keep aside.
3. Now heat oil in a kadhai or wok, add fenugreek seeds, fry until brown.
4. Now add garlic and ginger, fry for few seconds. Add chili and coriander powder.

5. Fry until raw smell is gone. Add tomatoes and fry until oil separates.
6. Now add the sliced capsicum and salt.
7. Close the lid and cook for 5-7 minutes. The gravy will become thick.
8. Add fried paneer and mix gently. Fry for 2-3 minutes until the gravy is thick.
9. Transfer to a serving bowl and serve hot with chapati, naan, roti, etc..

Mango Pie

Ingredients:

• 2 Ripe mangoes
• 1 Graham cracker crust 10" size
• 1 envelope Gelatin unflavored
• 2 cups Water
• 1 can Fat free sweetened condensed milk (14 oz)
• 1 can Reddi wip 7 oz (whipped cream)

 Method:

1. Wash and peel the skin of the mangoes, separate the pulp from the seed.
2. Puree the pulp in a blender and transfer to a large bowl and keep aside.

3. Now heat a pan add water, when warm switch off the heat.
4. Add gelatin to the warm water and keep stirring until the gelatin is dissolved.
5. Now add condensed milk, whipped cream and gelatin mixture to the mango puree in the bowl.
6. Gently blend them all well.

7. Immediately transfer this mixture to the graham cracker crust.
8. Place in the refrigerator for 4 hours.

9. Do not put in the freezer.
10. Once completely chilled, the pie is ready to serve.

11. Enjoy this delicious easily made Mango Pie.
12. Our All time favorite !

Note:

1. Instead of fresh mangoes, 1 whole canned mango puree can be used. So you will need two crust sheets.
2. For more variation to the pie, give a touch of bright fruits.
3. Check for sweetness, additional sugar can be added when blending.

Mango Ice-Cream Bar

Ingredients:

• 2 Ripe mangoes
• 1 can Fat free sweetened condensed milk 14 oz
• 1 can Reddi wip 7 oz (whipped cream)
• Ice-cream moulds

 Method:

1. Wash and peel the skin of the mangoes, separate pulp from the seed and puree it.
2. Transfer this puree in to a large bowl, add condensed milk and whipped cream.

3. Gently mix well and transfer into the ice-cream mould.
4. Tap the moulds, so the air escapes. Place the stick and freeze it for 4-5 hours.

5. Pour remaining ice-cream mixture in an bowl and freeze it for 8 hours.
6. When the ice-cream is freezed, place the mould in a bowl of warm water for 10 seconds.

7. Now pull the stick and the ice-cream bar should come out easily.
8. Great home made ice-cream.

Note:

1. Add chopped fresh mangoes to the ice-cream in the bowl and mix gently and place in freezer.
2. While enjoying this ice-cream, in between get a treat of fresh fruit too !