Cabbage Thoran

• Green Cabbage     - 1
• Onion (medium)     - 1
• Coconut (grated)      - 1/2 c
• Ginger     - 1 inch
• Green Chillies      - 4
• Curry Leaves      - 10
• Turmeric      - 1/4 tsp
• Salt      - 1 tsp
• Mustard      - 1/4 tsp
• Veg/Coconut  Oil      - 3 Tbsp

1. The Cabbage and Onion should be chopped finely.
2. The Ginger should be minced fine and the Green Chillies Slit lenght-wise.
3. Heat a thick bottomed Pot and add Oil.
4. When the Oil is hot add the Mustard and let it splutter.
5. Then add the Onions, Curry Leaves, Ginger and Greee chillies.
6. After 1 minute add the Cabbage, followed by Turmeric, Salt and Coconut.
7. Donot mix. Cover with a lid and let it cook for 5 minutes.
8. Remove the lid and mix. Cover again and cook for 5 mins if required.
9. Let all the liquid (if any) evaporate on high heat.

Serve warm, along with Rice.

Chocolate Cake

This  is a Delicious Chocolate Cake Recipe from Hersehys. My Kids love it and ask me to make it all the time.The Fudge Sauce recipe is my own,  it was inspired by a friend who helped me bake my first cake back in  college. This Fudge Sauce can be used over ice-creams  too.

 

• All Purpose Flour     - 1 and 3/4 c
• Sugar     -  2 c
• Eggs     - 2
• Veg. Oil     - 1/2 c
• Milk     - 1 c
• Boiling Water      - 1 c
• Salt     - 1/4 tsp
• Baking pwdr      - 1 tsp
• Baking soda      - 1 tsp
• Cocoa pwdr      - 3/4 c
• Vanilla ess.     -  2 tsp

1. Mix all the dry ingredients except for Sugar together.
2. Mix the Sugar and Oil in a big bowl.
3. Add the Eggs and Vanilla to the Sugar-Oil mixture and beat it well.
4. Add the Flour mixture little by little into the Sugar mixture.
5. Keep mixing and add little Milk at a time to the Sugar- Flour mixture.
6. Once all the Flour and Milk have been added, beat the batter nicely.
7. Add the Boiling water to this mixture slowly, mix well.
8. Heat the Oven to 350 F. Use two 8 inch pans or one 11x7 inch pan .
9. Apply little Oil/Butter to the pans .Pour the batter and bake for 30 - 35 mins.
10. Poke the center of the cake with a tooth pick to see if its done.
11. Let the Cake cook for atleast 2 hrs before applying the Fudge Sauce.

Fudge Sauce ( Optional )

• Butter     - 4 oz
• Sugar     - 6 Tbsp
• Vanilla ess.     - 1 tsp
• Milk - 1/4 c
• Cocoa pwdr - 1/4 c

1. Melt the Butter in a saucepan (preferebly non-stick).
2. Add the Cocoa pwdr and mix well. Add the Sugar and Milk.
3. Add the Vanilla ess. and keep stirring on medium heat.
4. Let the mixture boil and then lower the heat and let it simmer for 10 mins.
5. Then take it off the heat and let it cool.

Tip : Add 1 or 2 Tbsp. of Sugar more if you prefer a sweeter/ thicker Fudge sauce. The Cake should be cool before spreading the sauce, The sauce spreads easily when slightly warm.

Chicken Stew

• Chicken      - 1 lb
• Onion (medium)      - 1
• Potatoes (medium)      - 2
• Ginger      - 1/2 inch
• Curry leaves      - 10
• Green Chillies      - 3
• Chilli Pwdr      - 1/2 tsp
• Coriander Pwdr      - 1/2 tsp
• Turmeric      - 1/4 tsp
• Cinammon - 1/2 inch
• Salt      - 1tsp
• Cloves      - 6
• Whole Pepper      - 6
• Green Cardamom      - 4
• Mustard      - 1/4 tsp
• Oil      - 3 Tbsp
• Coconut Milk      - 1/2 c

1. Cut the chicken into small pieces.
2. Cut the Onion into thin slices and Peel and Cube the Potatoes.
3. Heat the Oil in a big Non-Stick pot.
4. Add the Mustard and let it splutter.
5. Add the Onions and Curry leaves.
6. When Onions turn transparent add finely chopped Ginger and slit Green chillies.
7. Add all the remaining spices.
8. Then add the Chicken. Let this fry for 2 mins in the spices.
9. Add 1 Cup of water along with the salt. Let this boil. Then cover and cook for 15 mins
10. on Medium heat. At this point add the cubed potatoes and cook for another 15 mins till the potatoes are done.
11. Add 1/2 c of Coconut Milk at the end.

Serve this hot with Appam or Chappatis.

Tip : Add 1/4 c water more if you desire lot of gravy.
The Chicken can be substituted with beef/mutton, and the cooking
timefor the meat will increase by an hour. I sometimes make a Potato  Stew and add Boiled
Eggs at the end.

Rice Murruku

• Rice Flour - 3 c
• Urd Flour - 1 c
• Butter - 4 oz
• Salt - 1-1/2 tsp
• Asafoetida (Hing)- 1/2 tsp
• Cumin seeds (Jeera) - 1 Tbsp
• Sesame seeds - 1 Tbsp
• Water - 1- 1/2 c approx.
• Veg. Oil - 6 cups

1. Leave the Butter at room temp for and hour.
2. Mix the Rice Flour and Urd Flour evenly.
3. Add the Hing, Salt and Sesame Seeds to the Flour.
4. Mix the butter into the Flour mixture nicely.
5. Add little water at a time and mix the dough. The dough should be soft or the murruku will break.
6. Fill the dough into the the Murruku-maker.
7. Squeeze out circular shape starting from the center moving outward.
8. Heat the Oil in a Deep Pot (Kadai). When the Oil get hot, reduce heat to medium.
9. Lift the Murruku dough slowly and drop into the Oil carefully. You can squeeze the dough directly into the Oil, but be careful.
10. Fry on both sides till golden brown. Strain onto paper towels.
11. Store in air tight container on cooling.

Tip: Urd Flour and Butter can be replaced by 8oz sour cream to give
softer Murruku.

Fish Fry

• Tilapia     - 1
• Garlic     - 2 pods
• Salt     - 1 tsp
• Pepper     - 1/2 Tbsp
• Chilli Pwdr     - 1 Tbsp
• Veg. Oil     - 1/4 c
• Water     - 2 Tbsp 

1. Clean the fish and cut into 1/2 inch slices.
2. Pound the Garlic into fine paste.
3. Add the Salt, Pepper and Chilli pwdr and 2 Tbsp of water and make a paste.
4. Apply this paste to the fish and marinate for half an hour.
5. Heat the Oil in a frying-pan on high. Reduce the heat to medium  when the oil is hot
6. Add the fish slowly. Fry each side for atleast 8 mins or till throughly cooked.

Serve immedialtely with Rice and Vegetables.
Tip : Tilapia can be replaced by any fish. Adjust the spices and salt if the fish is larger in size. The marinated fish can be stored in the refrigerator
for 2 days and freezer for upto six months if packed properly.

Dal Palak

• Toor Dal - 1 c
• Spinach - 1 bunch
• Onion (small, finely chopped ) - 1
• Garlic (optional) - 1 pod
• Tomato - 1
• Sambar Pwdr - 1 Tbsp
• Turmeric - 1/4 tsp
• Salt - 1 tsp
• Veg Oil - 3 Tbsp
• Dry Red Chilli (Whole) - 1
• Mustard - 1/4 tsp
• Water - 1 c

1. Wash and Cook the Toor dal in a pressure cooker (2 whistles).
2. Wash and chop the Spinich. 
3. Heat Oil in a Medium size pot. Add the Red Chilli and Mustard, let it splutter.
4. Add the Onion and saute till it turns transparent. Add the chopped garlic.
5. Add the Turmeric and Sambar Pwdr. Then add the chopped Spinach, Dal, chopped Tomato and Salt. Also add the water (add 1/2 cup more if required).
6. Let this boil. Then lower the heat and let it cook for 15 mins. Its ready to serve. Check the salt, adjust it to your taste.

Serve along with Rotis/Rice.
Tip: The Spinach and Dal can be cooked together in the pressure cooker. I feel that,
Slow Cooking adds more flavor to the curry.

Healthy Tofu Curry

 

• Tofu      - 1 packet (18 ounce)
• Potatoes (large)      - 2
• Green Peas      - 1/2 c
• Onion (finely chopped)      - 1 medium
• Tomato Sauce - 1/4 c OR Tomato      - 1
• Ginger-Garlic Paste      - 1/2 tsp
• Cilantro (chopped)      - 1/4 c
• Chilli-Pwdr      - 1 tsp
• Corriander Pwdr      - 1 Tbsp
• Salt      - 1 tsp
• Garam Masala Pwdr      - 1/4 tsp
• Turmeric      - 1/4 tsp
• Vegetable Oil      - 3Tbsp
• Shah Jeera      - 1tsp
• Water      -  1-1/2 cups

1. Peel and chop potatoes and cut them into cubes.
2. Cut the tofu into cubes too. Keep these ready.
3. Heat the Oil in a Non-stick or any regular cooking pan.
4. Add the Jeera when the oil is hot.
5. Then add the Onions and fry till transparent.
6. Add Ginger-Garlic paste and saute for 1 minute.
7. Add the Spices and Salt as per taste.
8. Add 1/2 water and let the masala cook for 5 minutes.
9. Add the Potatoes and Green-Peas and rest of the water.
10. Let this boil and then reduce the heat to low.
11. After 15 mins check the potatoes. If they are cooked add the Tofu
    and tomato or tomato-sauce. Add the Cilantro and little more water if desired.
12. Let this boil for 5 minutes . Take it off the flame.

Serve this hot/warm with chappatis/rice.

Tip : The tofu can be marinated for 1/2 hr with some chat masala.
It can also be fried in little oil before adding it to the curry.
　

Achappam

 

• Maida (All purpose flour) - 1 c
• Rice Flour - 1/4 c
• Sugar - 6 Tbsp
• Egg - 1
• Sesame seeds - 1/2 Tbsp
• Cummin seeds - 1/2 Tbsp
• Water - 1 c
• Veg. Oil (for frying) - 2 c

1. Beat the Egg nicely with a whisk or egg-beater.
2. Add the sugar and beat again. Add little water and mix.
3. Add the Rice flour and Maida slowly to this alternating with the water.
4. Mix till all the flour and water are over and  till you get a smooth batter.
5. It should be dosa-batter consistency. Add little more water if required.
6. Add the Cummin and Sesame seeds. Mix well and set aside.
7. Heat the Oil in a thick bottomed pan (kadai) on high. Then reduce the flame.
8. Leave the Achappam mold in the oil to heat up for 5 mins .
9. Dip the mould 3/4 into the batter and put it gently into the hot oil.
10. Shake the mould slowly in the oil to release the Achappam.
11. After 1 minute turn the Achappma over. Fry till both sides turn golden.
12. Strain into a basket or paper towels. Store in an air tight box after cooling.

This is a tasty snack good for anytime. It requires a special flower-shaped
mould for dipping into the batter and frying. Its easily available in India
and some Indian stores in the US.

Tip: Adjust the sugar to your taste. If the oil is too hot the Achappan might
burn, so medium heat is ideal.

Rajma Curry ( Kidney Beans )

• Rajma ( Kidney Beans )     - 2 c
• Onion      - 1 medium
• Ginger     - 1 inch
• Cilantro ( chopped )      - 1/2 c
• Tomato Sauce      - 1/2 c
• Chilli pwdr     - 1/4 Tbsp
• Coriander pwdr     - 1 tsp
• Cummin seeds     -1/4 tsp
• Turmeric     - 1/4 tsp
• Whole Spices pwdr     - 1/4 tsp
• Veg.Oil      - 3 Tbsp

1. Soak the Kidney Beans overnight. Pressure cook it.
2. Heat the Oil in a pot. Add cumin seeds and finely chopped onions.
3. When onions turn transparent add finely chopped ginger.
4. Add all the dry spices, tomato and cilantro. Add the Kidney beans to this along with 1 cup water. Let this boil. Simmer for 15 mins on low.

Serve with rice/chappatis/naan.
Tips: Substitute 2 pureed tomatoes for Tomato sauce

Fish Curry

• Norway Mackerel     - 2
• Onion (optional) - 1
• Curry Leaves     - 20
• Garlic     - 6 cloves
• Ginger   - 2 inches
• Chilli pwdr     - 1 Tbsp
• Coriander Pwdr     - 1/4 Tbsp
• Fenugreek Pwdr     - 1/4 tsp
• Mustard seeds     - 1/4 tsp
• Salt     - 1tsp
• Turmeric     - 1/4 tsp
• Kerala Smoked Tamarind (or Tomato)   -  2
• Coconut Oil (or Veg.Oil)     - 3 Tbsp
• Water     - 1-1/2 c

1. Cut and clean the fish.
2. Heat the Oil in a Thick bottomed pot (medium heat) . Add the mustard seeds and let it splutter.
3. If using Onion , slice it fine and fry in the oil till transparent. Add crushed garlic and ginger along with curry leaves. Fry for 1 minute.
4. Add all the spices and salt . Fry on low for 1 minute and add 1/4 cup water.
5. Let this mixture cook for 5 minutes, and mash it up with a spoon.
6. Add 1 cup water and let it boil. Add the fish and tamarind  to this. 
7. Cover and let it boil. Then reduce the heat and let it cook for 20 minutes.

Serve this with hot rice and vegetables.

Tips: If using Tomato, cook the tomato with the spices before adding the fish.
Adding tamarind and tomato will make the curry tastier.
You can substitute different fish for a different taste.

Rava Upma

• Rava (Farina) Coarse     - 2 c
  
• Onion                           - 1/2 sliced finely


• Ginger                          -  1 inch finely chopped


• Green Chillies               -  5 split


• Curry Leaves                 -  10


• Mustard                         -  1/4 tsp


• Salt                               -   1-1/2 tsp


• Veg. Oil                         -  4 Tbsp


• Boiling water                  -  3-1/2 c

1. Take a thick bottomed deep pan (Kadai). Add 2 tbsp of oil. Add the Rava and keep frying for 10 minutes on medium flame, Transfer this fried Rava to another bowl.
2. To the same  pan  set  on medium flame  add  the remaining 2tbsp oil. When hot, add mustard seeds. After it splutters, add onions and curry leaves.
3. When onions turn golden in color, add ginger and green chillies. After 1 minute add the fried Rava along with salt. Fry for 5 minutes on medium .
4. Add hot boiling water slowly to this pan stirring,  constantly. Once the Rava is throughly wet, reduce flame and cover the pan and cook for five minute on low.

Serve this either plain or with bananas and sugar or if u like it spicy serve it with sambhar.
Hope u enjoy this quick and easy Indian breaskfast/snack item.

Healthy Muffins

This delicious Healthy Muffin recipe was shared by my sister-in-law Teena.
It has become a favorite at home.

• Wheat Flour      -  1 c
• Flaxseed      -  3 Tbsp
• Honey/MapleSyrup      -   1/4 c
• B.soda     -   1/2 tsp
• B.pwdr      -  1/2 tsp
• Oil      -  1/4 c
• Milk      -  1/2 c
• Sugar     -  3 Tbsp
• Raisins ( optional )     -  1/2 c

1. Mix the flour with the flax seeds, baking soda, and baking pwdr and set aside.
2. Mix the liquid ingredients together and add the flour a little at a time to make a batter.Add little more milk if required. Add raisin at the end.
3. Bake in a muffin tray at 375 F for 20 minutes. Take out and cool. Makes 6 muffins.

Hope you enjoy this recipe.

Vegetable Biryani

• Carrots (chopped)      - 1 c
• Beans  (chopped)      - 1 c
• Cauliflower (small pieces)  - 1 c
• Green peas      - 1 c
• Ginger-Garlic paste      - 1 tsp
• Onion  (thinly sliced)      - 1 medium
• Green Chillies (optional)      - 5 split
• Cilantro (chopped )      - 1/2 c
• Mint (optional)     - 12 leaves
• Basmati Rice      - 3 c
• Butter      - 4 Tbsp
• Veg.Oil      - 3 Tbsp
• Cashews      - 10
• Raisins     - 20
• Turmeric     -1/4 tsp
• Salt  (to taste)     - 1-1/2 tsp
• Boiling water     - 6 c
• Whole Spices ( 3 Bay Leaves, 8 whole pepper, 1inch cinnamon, 8 cloves, 6 cardamom )

1. Wash the rice and drain.
2. Heat the Oil in a big cooking-pot (thick bottomed / non-stick) on medium heat.
3. Fry the Cashews till golden brown. Add the Raisins and fry for 30 secs. Remove this into a bowl.
4. Fry Onions in the same oil till it turns brown. Remove to another bowl.
5. Melt the butter in  the same pot. Add the Whole spices and let it pop.
6. Add ginger-garlic paste and fry for few seconds.
7. Add the vegetables and 1/2 tsp salt and turmeric and fry for 5 minutes.
8. Cover and cook vegetables for 5 mins on low setting.
9. Added the rice to the vegtables and fry for 5 minutes. Add salt and boiled water to this and let it all boil.
10. Reduce the flame to low and cook for 15-20 minutes.
11. Leave the rice in the pot  for atleast 1/2 hr and before serving and decorate with fried onions, cashews, and raisins.

This can be served with vegetable cutlets or vegetable kurma, curd-salad ( raita ), pappad and pickle. Hope you enjoy it.

Tips: For Spicier Biryani add 1/2 tsp of Ginger-Garlic paste or 1/2 tsp chilli-pwdr extra. 

Carrot Payasam

• Carrots (large)     - 6
• Milk                    - 8c
• Sugar                 - 1-3/4c
• Cashews             - 20 
• Butter                 -  6 tbsp      
• Cardamoms        - 12

1. Grate the carrots finely. Chop cashews into small pieces.
2. Heat the butter in a big saucepan (thick bottomed/ non-stick).
3. Add the cashews to the butter and fry the cashews till golden brown. Remove the cashews into a bowl.
4. In the remaining butter fry the carrots  for 10 mins on medium heat.
5. Add the milk and sugar to the carrot and let it boil. Let is simmer for 20-25mins.
6. Add the powdered cardamom to the payasam and remove from the heat.

Let the payasam cool before serving. You can even serve it chilled. Enjoy.