Plain Pound Cake

• Butter     - 1 c (2 sticks)
• Sugar     - 2 c
• Eggs     - 4
• Flour     - 3 c
• Baking pwdr     - 1/2 tsp
• Baking soda     - 1/2 tsp
• Salt     - 1 tsp
• Buttermilk     - 3/4 c ( at room temperature )
• Vanilla     - 1 tsp

1. Preheat the oven to 350 degrees F. Grease and flour 2  loaf pans. Line the bottoms with parchment paper.
2. Cream the butter and granulated sugar in a big bowl until light and fluffy.
3. Add the eggs, one at a time and beat well.
4. In a large bowl, sift together the Flour, Baking pwdr, Baking soda, and salt.
5. In another bowl, combine the Buttermilk and Vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
6.  Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a tooth pick comes out clean.
7. When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely.

Chocolate Pound Cake

• Butter     -  1 c ( 2 sticks)
• Vegetable Oil     - 1/4 c
• Flour     - 3 c
• Baking powder     - 1/2 tsp
• Salt     - 1/2 tsp
• Cocoa     - 3/4 c
• Sugar     - 3 c
• Eggs     - 5
• Milk     - 1 c
• Vanilla     - 2 tsp
• Vanilla ice cream, for serving
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1. Preheat the oven to 350 degrees F. Grease a 10-inch tube pan or two loaf pans with butter.
2. Sift the flour, baking powder, salt and cocoa together. Set aside.
3. In a big bowl cream the  butter and the sugar until fluffy.
4. Add the eggs one a time, beating well after each addition.
5. Add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla, mix well.
6. Pour the batter into the prepared pan and bake for 1 hour  . Check for doneness by inserting a toothpick into the cake; it should come out clean.
7. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
8. Slice the cake and serve topped with a scoop of vanilla ice cream.

Creamy Mashed Potatoes

• Potatoes ( large)     -  4
• Salt     -  2 tsp ( or as per taste)
• Milk     - 1/2 c
• Garlic     - 2 cloves
• Butter     -  4Tbsp

1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water.
2. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
3. Cook until potatoes fall apart when poked with a fork.
4. Remove the potatoes from the heat and drain off the water. Mash and add the Garlic,  Butter and milk.
5. Heat on low flame and stir to combine. Let stand for 5 minutes so that mixture thickens and switch off stove and serve.

Southern Biscuits

• Flour     - 2 c
• Baking pwdr     - 4 tsp
• Baking soda     - 1/4 tsp
• Salt     - 3/4 tsp 
• Butter     -  4 Tbsp
• Buttermilk (chilled)     - 1 c

1. In a large mixing bowl, combine flour, baking powder, baking soda and salt.
2. Using your fingertips, rub butter into dry ingredients until mixture looks like crumbs.
3. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
5. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
6. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and  continue cutting.
7. Heat oven to 450 degrees. Bake until biscuits are light golden on top, 15 to 20 minutes.

 Tip : Serve warm with Mashed Potatoes, Baked Chicken/Turkey and Gravy.

Peanut Chutney

• Peanuts     - 1/4 c
• Roasted Chana dal/Bengal gram     - 1/4c
• Green Chili or Dry Red Chilies     - 1/2
• Ginger     - 1/4 inch 
• Sesame seeds     -  1/2 Tbsp
• Curry leaves     - 12 
• Veg. Oil     - 1/2 Tbsp
• Asafoetida/Hing     - a pinch 
• Salt     -  as required
• Water     - as required

 

1. Heat oil in a pan.
2. Fry the peanuts on a low to medium flame for 5 minutes.
3. Add the curry leaves and fry for a minute.
4. Add the Roasted Chana dal, Sesame seeds and Asafoetida and fry for 2-3 minutes on a low flame.
5. Take care not to brown/burn this, else the chutney might taste bitter.
6. Let this mixture cool.
7. Grind this along with Ginger, Green chilies and Salt.
8. Add water and grind the chutney to a smooth consistency.
9. Check the Salt and add more if required.
10. Serve this Peanut chutney with Idli, Dosa, Medu vada, Rava dosa or Uttapam.

Spicy Quinoa

• Quinoa     - 1 c
• Cumin/Jeera     - 1/4 tsp
• Salt     - 1/2 tsp
• Chilli Pwdr     - 1/4 tsp
• Turmeric     - 1/4 tsp
• Garam Masala     - 1/4 tsp (optional)
• Oil     - 1 Tbsp

1. Heat the Oil in a pot.
2. Add the Cumin and fry for few seconds.
3. Add the Quinoa and fry for few minutes .
4. Add the spices along with salt and mix well for few minutes.
5. Add water and bring to a boil.
6. Reduce the heat, cover the pot and allow it to simmer for 15-20 mins or till the water has evaporated.
7. Serve hot with Sambhar or  any Vegetable-curry.

 

Green Bean Casserole

• Cream of Mushroom Soup     - 1  can
• Milk     - 1/2 c
• Soy sauce     -  1 tsp
• Black pepper     - 1 tsp
• Garlic pwdr     - 1 tsp
• Cooked cut green beans     - 4 c
• French's French Fried Onions     - 6/12 oz

1. Stir the Soup, Milk, Soy sauce, Black pepper, Beans, Garlic pwdr and 2/3 cup onions in a 1 and 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Pumpkin Subzi

• Pumpkin / Butternut Squash / Kaddu     - 1 lb
• Fenugreek seeds / Methi seeds     - 1/4 tsp
• Cumin seeds / Jeera     - 1 tsp
• Red Chili pwdr     - 1/4 tsp
• Turmeric pwdr     - 1/4 tsp
• Dry Mango pwdr / Amchur     - 1/4 tsp
• Sugar     - 1 tsp
• Vegetable Oil     - 2 Tbsp.
• Water     - 1/4 c
• Salt     - 1/4 tsp

1. Wash the pumpkin, peel and cut into cubes.
2. Heat oil in a  pan. Add the Fenugreek seeds and Cumin seeds and fry for a minute on a low flame.
3. Add the chopped Pumpkin, Salt and Turmeric along with the water and cook for some 15-20 minutes on medium heat, till they become soft and mushy.
4. Mash the  pumpkin well.
5. Mix the pumpkin with the rest of the spices and sugar.
6. If the sabzi  looks watery, evaporate the water by cooking it without the lid.
7. Serve the sabzi hot with Pooris or Parathas.

 

Kheer

• Basmati Rice     - 1 c
• Sweet Condensed Milk ( 8 /12 oz)     - 1 can
• Whole Milk     - 2 litre
• Cardamom     - 12
• Almonds     - 1 c

1. Add 1c of boiling water on the almonds and let it soak for 20mins.
2. Drain, peel and chop the Almonds and set aside.
3. Wash and soak rice for 1/2hr.
4. Boil the Milk in a big pot.
5. Add the Rice and chopped Almonds and cook on medium heat till rice is soft and the milk has reduced to creamy consistency.
6. Keep stirring to avoid burning. Lower the heat and add the Condensed Milk and mix.
7. Add the powdered Cardamom and mix well. Taste it and add more sugar if desired.
8. Take it off the flame and let it cool .Tastes best if you chill it for atleast 2/3 hrs before serving.