Rotini with Meat sauce

Ground beef             1lb
Pasta sauce              1 container I use Regu
Garlic Chopped          1 clove
Onion  Chopped       1
Basil                         1/4 tsp
Oregano                   1/2 tsp
Black pepper            1/2 tsp

Brown the ground beef well Drain the excess fat off. Be sure to stir well so that the meat wouldn't form any lumps. Add Garlic, onion, Basil, oregano and Black pepper  fry for another 5 minutes.  Add the pasta sauce to the meat cook it under medium heat for about 10 minutes. serve on top of rotini. top with shredded marble cheese and Parmesan cheese


For Pasta:

Boil pot full of water. add 1 tsp olive oil and 1/2 tsp salt.
When the water boils add the pasta. Be sure to have lots of water. so that the past wouldn't stick together. when the pasta reach your consistency drain it.

Rice and Beans

Rice              1/2 cup
Beans            1/2 cup
Coconut         1/2 cup
Geera              1/4 tsp
Black pepper    1/2 tsp
Garlic                2
Salt                    1/2 tsp
Oil                     2 tbsp

Soak the beans  over night (Optional). cook the beans with all the ingredients except the rice . Once the beans are almost cooked add the rice. the water should be 1/2 finger above the rice level. Cover and bring to boil. boil the rice for about 15 minutes.Now turn them heat  down to low. cook it until the rice is done to your consistency. Have it with moru and pappadam.

This dish is good when you don't feel like spending a lot of time in the kitchen and wants some comfort food.

Chiratta Puttu

Roasted Rice flour    2 cup

Water                           As needed

Salt                               ½ tsp

Grated coconut          ½ cup or more

Take 2 cups of rice flour in a bowl. Add a little salt. Add water little at the time and mix well with your fingertips. When you take a handful of flour and press it between your fists, it should hold its shape, when you press it again a little harder, it should crumble. That is the right consistency. The flour should be crumbly and moist without any lumps. You can blend it in a mixer for 2-3 seconds using the whip blade. Keep it aside for 15 minutes.

Take an empty coconut shell. Make a whole at one of the eye so that its sits on your pressure cooker. Layer the Chiratta (Coconut shell) first with little grated coconut then add first full of puttu flour, then add about 2 tbsp. grated coconut followed by puttu flour. Top it off with grated coconut

Now add 2 -3 cups of water in your pressure cooker cover the lid and fix the chiratta (Coconut shell) on to the nozzle of pressure cooker. Boil the water under high heat.  Once you see the steam escaping from the chirata puttu reduce the heat to medium and cook for another 5 minutes.

Turn off the heat remove the coconut shell from the pressure cooker using a towel transfer upside down in to a plate. Tap the sides with a spoon then lift the shell. Chiratta puttu is ready. Serve hot with kadala curry. Or Banana

Stir fry Karela

Stir fry Karela

Karela sliced              6

Onion sliced                1 medium size

green chilli                   2 sliced

Garlic                          2 clove

Salt                              As need

.

In a large frying pan , mix all ingreedients together cover and stem for3-4 minutes. open the lid, add 1 tbsp veg oil. turn the heat to medium. stir fry for about 15 minutes.

karela pickle

karela pickle

Karela sliced              2cup

Sesame Oil                 1/6 cup

Mustard                      1/2tsp

Fenugreek seeds         1/2 tsp

Garlic chopped            8

Ginger chopped             11/2 tsp

Green chilly sliced           6

Vinegar                         1/2 cup

Water                            1/2 cup

Salt                                2 tbsp

Heat the oil in a large bottom thick frying pan. Splatter mustard seeds and fenugreek.

Add Garlic, green chili and ginger fry until golden brown.

Add Karela and fry for about 5 minutes

 In another pan, boil water, vinegar and salt. add the salt water to karela and cover with a lid.  Transfer to a glass bottle. use as a condiment for your main meals.

Fish curry

Fish curry

Herb Baked Chicken wings

Herb Baked Chicken wings

Chicken wings            1kg

Rosemary                   2 tsp.

Parsley                        1 tsp

Thyme                         1 tsp

Cayenne pepper             1/2 tsp    Or  as per your tolerance

Salt                              as needed

Clean chicken wings well.Remove the tips. Cut in to two pieces. I used some vinegar  in the water while cleaning. 

Marinade the chicken well . Let it stay in the fridge for 2 hrs. Bake  the under 350F until done. Be sure to turn on the other side when the wings starts to brown. You can substitute Cayenne with paprika if you don't want your wings hot. also gives the the colour. serve hot with rice or baked potato.

Funnel Cake

Funnel Cake

All purpose flour         3 cup

Baking powder           1 tsp

Cimamon                    1/4 tsp

egg                              3 

Sugar                          1/4 cup

Milk                            2 cup.

Oil                              For frying

Mix all the dry ingredients together. Beat egg and sugar well for about 2 minutes using an electric  mixer.

Add milk and blend again. Pour the liquid in to the dry ingredients and fold  using a spoon. Batter should a at the cake consistency. let it sit for 10 minutes. Heat the oil in a heavy bottom skillet.Pour the batter in to a funnel. move the funnel in to circular motion couple times  over the oil starting from the centre to make the design. Make sure the oil is very hot before pouring the batter in. Fry both sides until golden brown. Remove from oil and drain in a paper towel. sprinkle some confectioners sugar on top and serve warm. you can also top with vanila ice-cream, whip cream and strawberry. you can also use a freezer bag and cut one of the corner off, if you dont have a funnel.

Goose burry Pickle

Gooseberry Pickle

Gooseberry                        1 cup

Veg oil                                 1/4 cup

Mustard seed                       1/2 tsp

fenugreek  powder                1/4 tsp

Asafoetida powder                1/4 tsp

Turmeric powder                   1/4 tsp

Chilly powder                         2tsp

Salt                                         1 tbsp

Vinegar                                   1 cup

In a large pat heat the oil  splater mustard seeds turn the heat off then add all the powderand stirr well be sure not to burn. if you are not comfortable with powder you can always make a paste with al the powders to some water. fry untill oil comes out clear. add the goose burry and fry for about 3-4 minutes. Boil vinegar and salt together. add to the goose burry mix. I always cook for about 2 more minutes to get the goose burry soft.

Sausage Theeyal

Sausage Theeyal

Hot Italian sausage                              3
Oil                                                       1 tbsp
Pureed creamed coconut                      1 pack   (180g)
Tamarind paste                                     1/2 tsp
Puree tomato                                        2 tbsp
Onion sliced                                          1
Red chili powder                                   1tsp
Coriander powder                                 1tsp
Geera                                                    1/4 tsp
Mustard seed                                          1/4 tsp
Curry leaves                                             2

Remove the skin off from the sausage and crumble the meat.In a large pan Fry crumbled sausage until golden brown. Keep it aside. Make a paste with  chili powder coriander powder, puree tomato and gerra. Heat the oil and splatter mustard seeds then add sliced onion. turn the heat down and add the chili powder paste fry in low heat until the oil comes out clear. Remove the marinade from the heat and keep it aside with the sausage. Turn the heat to medium add the coconut puree  and fry until it turns golden brown . Stirring constantly while you are browning the coconut.Be sure not to burn it. Add 2 cups of water marinade , sausage and salt. Cook until the sausage is cooked well. mix the tamarind paste with little water add to the curry cook for 5 more minutes. This is good with chapati or rice.

Usually theeyal is made with vegetable.I received this idea from a face book page. I tried it at home it was well received.

Bittermelon Theeyal (Roasted coconut curry

Bittermelon Theeyal

Bitter melon thinly sliced 1.5" long     1 cup

Oil                                                    3 tbsp
Pureed creamed coconut                   1 pak (180g)(i used grace)
Tamarind paste                                  1/2 tsp
Shallot                                                 2
Red chilli powder                                 1tsp
Coriander powder                                2tbsp
Geera                                                   1/4tsp
Mustard seed                                        1/4 tsp
Curry leaves                                           2 leaves

In a large pan add oil. when the oil heats add bitter melon and fry well. Keep it aside. Make a paste with  chilli powder coriander powder and gerra. In the left over oil splatter mustard seeds then add sliced shallots. turn the heat down and add the chilli  paste fry in low heat until the oil comes out clear. Remove the marinade from the heat and keep it aside with the biter melon. Turn the heat to medium add the coconut puree  and fry untill it turns golden brown . Stirring constanly while you are browning the coconut.Be sure not to burn it. Add 2 cups of water, marinade , bitter melon and salt. Cook untill the bitter melon is cooked well. mix the tamerind paste with litte water add to the curry cook for 5 more minutes.

Theeyal is good with rice. You can aso substitute other vegetables like long beens, egg plant, drum stick etc.
 .

Beef Stew

Beef Stew

Beef diced                 2 kg

Potato diced              2

Carrot sliced              1

Green Chili                2

Coriander seeds         1 tsp

Onion Diced               2

Black pepper              1 tsp

Garlic chopped           1 tsp

Cloves                        1 tsp

Bay leaf                       2

Salt                              as needed

Flour                           1 tsp

Beef Broth                   1 cup

Coconut milk or milk    1-2 cup

Heat oil in a large wok. fry coriander seeds, bay-leaf, cloves till its aroma comes add black pepper and garlic. Turn the heat down to low add teaspoon flour and fry until light brown. Add beef and onion, green chili  turn the heat to medium fry for about 5 minutes.Turn the heat high and add 1 cup beef broth or water cook until the beef is almost cooked. Stir in potatoes and carrots. cook until beef is soft. turn the heat to low and add coconut milk to reach the desired consistency. For a lighter version you can substitute broth, coconut milk and milk with water

Mysore pavu

Mysore Pave

Roasted Gram flour        2 cup
Sugar                             3 cup
Water                             1/2 cup
Butter                             2 cup
Baking soda                     pinch

Roast Gram flour in a thick pan until you get a nice smell. It will take about 2-3 minutes.
In a large skillet mix sugar with 1/2 cup water. Boil it to make syrup. add a cup of butter and stir constantly.
Add the roasted Gram flour slowly continue to stir constantly.Make sure there is no lumps.Once it starts bubbling add one more cup of butter and continue to stir. when the butter starts to separate from the flour sprinkle baking powder continue to stir.When the mixture starts coming together transfer to a well oiled pan (before the bubbles stop). Be sure to cut in to desired shape while it is warm.

Beef and potato Casserole

1.  Lean ground beef            1 kg
2. Onion diced                     2 medium 
3. Black pepper                   1 tsp
4. Red chili powder              1 tsp (optional)
5. Garlic Chopped                1 tsp
6. Parsley dried                        1tsp
7. Salt                                   as needed
8. cream of mushroom soup   250 ml
9. Worcestershire sauce         1 tsp
10. Potato diced                       5 no
11. Grated  Cheddar cheese   1/4 cup

In a large skillet, brown the ground beef for about 10 min. Be sure to break lumps while cooking. Drain  excess fat. Add 2-7 ingredients and cook for about 2 more min. Add Worcestershire sauce Add diced potatoes and cream of mushroom soup cover with a lid and cook well. When the potatoes and soft enough to bite stir again so that all ingredients are evenly mixed. Turn the heat down add cheddar cheese on top. cover with lid cheese will melt in a minute or so. I also added some chili flakes on top. Serve hot with dinner rolls and your favorite veg.

Chicken baked in tomato sauce

Chicken baked in tomato sauce

Chicken legs 8
Tomato sauce 1 can
Onion chopped 1 
Mushroom chopped 3/4 cup
Oregano 2 tbs
Garlic 1 tsp
Chilly pepper 1 tbsp.
Cheddar cheese 1/4 cup
Salt 1/2 tsp

Layer the pan with chopped onion and mushroom. marinade chicken with salt, garlic and chilly. Arrange chicken on top of the onion mixture. add tomato sauce evenly. sprinkle oregano. Bake for about 35 min in 350F. Sprinkle shredded cheese on top of the chicken then bake for 10 more minutes. Serve with pasta.

Spiced Yogurt (Moru kachiyathu)

Spiced Yogurt  (Moru kachiyathu)

This is a very simple dish which falls under the everyday Kerala cooking category. At our home, moru kachiyathu is an indispensable side dish with rice. Rice and moru kachiyathu is my comfort food. As a child it was one of the staple food in our home. I was amazed once how this simple dish has such magical effect on people. It comes together very quickly and one of my favourites.

I always made moru kachiyathu with rice. Lately I wanted a change made other curries instead of moru. My kids were disappointed and were asking for moru kachiythu. It is a nice combination and goes well with rice

Though it is a simple dish, it   can curdle if you are not careful with heat and not constantly stirring. It is also very good to drink on a hot day if you dilute with water add some salt to taste.

Ingredients:

Plain Yogurt                     1 container (750 g)

Oil.                                  2 tbsp.

Mustard seeds                 1/4 tsp.

Fenugreek seeds               pinch

Hot pepper flakes            1/4 tsp

Red chilly powder             pinch

Turmeric powder             2pinch

Green chilly pepper           2                      

Chopped Ginger               1/2 tsp

Chopped Garlic                1/4 tsp

Curry leaves                     1

Water                               1/2 cup

Salt                                   As needed

Heat the oil in a pan splatter mustard fenugreek, add ginger garlic green pepper curry leaves fry until ginger turns light golden brown. Turn the heat down to low, add pepper flakes chili powder turmeric. still for about 1 minutes . Be sure not to burn the powders. Turn the heat up and add 1/2 cup of water.Once the water boils  turn the heat to medium,add the yogurt and stir it constantly without any lumps . Use a whisk to stir. Yogurt is ready when you see green pepper and curry leaves starts floating on top. continue stirring for about one more minute. add salt as needed. I always leave the store brought yogurt in a warm place overnight to keep it more on the sour side. Serve it with Rice and fish curry.

Pita pocket

Pita pocket

Pita is a slightly leavened round flat wheat bread, and variable in size. Its history extends far into antiquity. Flat breads in general, are among the most ancient breads. Most pitas are baked at high temperatures (450 °F . I made this on a stove top. Much of pita's popularity in the Western world since the 1970s is due to expanded use of the pocket types of sandwiches.

                This pitta pocket is an easy lunch item for the kids. I used to buy store brought pita. one  Sunday night I realized i had  no bun or pita for sandwich for Monday lunch. ( stores are not open after 5 pm on Sundays) Rice and curry is out of the question for lunch. I decided to give it try to make pita bread. lucky, it came out well. kids loved it.  I also add shredded lettuce tomatoes and shredded cheese on top of the meat.

For the Dough:

Whole wheat flour     3cup

Yeast                          1tsp

Warm water                 1.1/4 cup

Sugar                           2tsp

For Filling:

Ground beef           21b

Flour                       2tsp

Tomato                   2 medium size chopped

Oregano                  1tbsp.

Garlic  Chopped     1tsp

Black pepper           1tsp

Chilli pepper            2 tsp.



In a medium bowl Mix sugar and warm water.Sprinkle yest and mix well let it stand for 15 minutes. In a large bowl mix flour, pinch of salt.  Make a well add the yeast mixture. make Soft dough. Add more flour if needs to. Let it stand in a warm place for 2 hrs. Divide the the dough in to 6 small balls. Roll in to 1/4 thick 6"circles. Heat the pan add each pitas in to the pan for about 2 min in each sides cover with with lid while cooking. The bread will puff up.

Filling:
Heat the pan. add flour and fry until light golden brown. Add ground beef and rest of the ingredients except tomatoes,and mix well. Cook well until the oil comes out clear. add chopped tomatoesand cook for about 5 more minutes.

Cut pita into two halves. Open  up slowly. spoon in the fillings. You can also add  shredded lettuce and cheddar cheese.

Lamb chop #2

Lamb chop #2

Such a delicate taste for so humble creature. Lamb is a very versatile meat and readily available at local markets. Yet surprisingly, lamb is not a big favorite in Canada. Chops may be cooked in various ways, including grilling, pan frying broiling, sauteing,braising, breading and, baking, and so on. Lamb chops are often cooked with dry heat, grilled or pan-broiled. Chops are classified as center cut or shoulder cut.

Ingredients:

Lamb chops           4 

 Ginger                       2tsp
Garlic                          2tsp.
Green chilli                 2     
   Onion                           1 small
     Salt                               1tsp           

Grind all ingredients together marinade well leave it for over night.

Cook them in a covered pan under medium heat for about 2o- 25 minutes or until all juice evaporates and the fat comes out clear. turn to both sides every 10 minutes

  

Chicken 65

Chicken 65

Chicken beast boneless skinless               3  halves 

Red Chili powder                                    1.1/tsp.

Lime juice                                               2 tsp.

ginger garlic paste                                    1  tbsp.

Salt                                                           as per  taste

Red and orange food colouring                  pinch each
Oil                                                            1/4 cup
Green chili pepper                                     2 slit (optional)
Onion                                                        1

Clean and cut chicken in to small pieces.Marinade chicken with all the ingredients and food colouring for about 3 hours in the fridge.

Heat up oil in to a wok. add chicken pieces and  pan fry.Once chicken is cooked add green chilly and Onion stir fry for about 2 more minutes

I always marinade the chicken when I have have time on a Saturday and freeze them in zip-lock bags enough for each meal. I take them out as needed in the morning and thaw in the fridge for dinner.   

                                    

Roasted Prawn

 

Roasted Prawn

Prawn                     25

Shallots                   4

Ginger                     1.1/2 tsp

Garlic                      1/2 tsp.

Chili pepper           2 tsp.  ( add paprika if you don't want them hot)

Curry leaves            2

Lemon juice             2 tbsp.

Coconut oil              4tbsp

Peel and clean the prawns. Grind shallots, ginger and garlic together. I use my magic bullet I find it easier  to clean than blender. Heat the oil in  a pan. Add the ground masala in to the pan then add chilly powder. turn the heat to medium heat  fry for 2-3 minutes. Add cleaned prawns and curry leaves into the pan. cook them for about 8 minutes.  add lemon juice and salt. fry again until it reaches desired consistency.  It took me about 15 minutes to prepare once the prawns were cleaned.

Variations: Add 1/2 cup coconut milk and cook for 5 more minutes Turn the heat to low once you add the coconut milk.

Lamb Chop

Lamb Chop

• Lamb chops        4
• Garlic chopped   1/2 tsp.
• Rosemary            1tsp.
• Oregano               1tsp.
• Bay leaf                2
•  Black pepper        1tbs
• Pepper flakes         1tsp 
• Salt                         as needed        

Wash and clean lamb chops well. I always add lemon juice to the water to wash . Chop and mix all ingredients except bay leaf  together. spread the marinade over the lamb, then leave in the refrigerator for 2hours. Pre heat the oven for 400 degree. Bake for about 45 minutes.

Chicken Stew

  

Chicken Stew

1. Chicken cut in to  pieces             1 medium
2. Carrot                                          1/2 cup
3. Peas                                             1/4 cup
4. Potato                                          2  medium       
5. Coconut milk                              2 cup  
6. Cardamom                       4          
7. Clove                              20         
8. Aniseed                           1.1/2 tsp   
9. Cinnamon                         2/ 1"
10. Curry Leaf                        2    
11. Ginger chopped             1 tbs
12. Garlic                             4    
13. Green chilly                    4  
14. Onion  Diced                 2
15. Mustard seed                 1/2 tsp.
16. Oil                                  4-5 tbs



• Heat Oil in a frying pan splatter mustard
• add 7-10 ingredients fry for a minute in medium heat.
•  Add 11-14 ingredients fry until onion turns transparent.
• Add Chicken pieces and cook well.
• When the chicken is almost cooked add 2-4 ingredients and cook well.
• Turn the heat to low. Add coconut milk cook for about 5 minutes under low heat.
• You can substitute whole milk with coconut milk if you like.



Slow cooker Pot Roast

 

Slow cooker Pot Roast 

It took me several tries to come with a perfect looking pot roast. I use to make it in the oven and it always  came out dry. So one day I decided to use my slow-cooker. Actuality I did not have the oven free. To my surprise it was a hit.Also I didn't have to spend much time . Add all ingredients tun the pot on and it was done. The roast was moist and juicy only need a fork to cut it. I used extra green pepper to make it a bit more spicy. still was mild for us. I also used the juices to make the gravy.

                

Roast beef           1 roast

Black pepper       2 tbsp.

Green pepper      2 (optional)

Bay leaf                1

Garlic                   4 cloves

Onion                   1 Sliced in to 2 halves

Cloves                  5

 Salt                      1 tsp.

Wash and place your Roast in the slow cooker. Add water so that it will reach up to 3/4 of the roast.

Add all the ingredients  Cover and cook for about 4 hrs.  Pour the juice over the Roast occasionally. Insert a butter knife in to the roast if it goes down easy Roast is done.  You can use the remaining juice to make the gravy.

Halwa

Halwa

1. Rice flour                              3/4 cup
2. Brown sugar (Jaggery)         3 cup
3. Coconut milk                       1 container
4. Water                                     4 cup
5. Butter                                    1/2 cup
6. Cardamom                            5
7. Cashew nut                           1/4 cup

• Mix rice lower with coconut milk and  2 cup of water. Be sure to have no lumps in it.
• Mix brown sugar and 2cup of water.
• Boil the Brown sugar mixture In a large frying pan. when it stars boiling add rice flower mixture. Continue to stir while adding the mixture. Ask for help at this point if you need to. Be sure not to have any lumps. 
• Add Butter. Continue to stir, when it starts to thicken add Cardamom and Cashews. 
• Continue to stir until the mixture separates from the pans and  forms a shape. 
• You can test if it is done by adding a bit of mixture in to a cold cup of water. If it forms  shape Halwa is ready.   It took me about an hour once the mixture is on the stove.
• Transfer the mixture to a pan and let it cool for 2-3 hours.

Traditional Halwa will take 2-3 hours to make. This Halwa will come  close to the once we get in Kerala. Be sure to have at least 1 hour without  any interruption and have all the ingredients beside you when you start making Halwa. 



Corn Muffin

Corn Muffin

1. Corn meal                         2 cup
2. All purpose flour             2 cup
3. Baking powder                   2.1/4 tsp.
4. eggs                                     2
5. Sugar                                   1.1/4 cup
6. Milk                                      2 cup

Mix all ingredients together. Pre heat oven 350 degree F. Pour Batter into muffin cups. Bake for about 30-35 minutes. Insert a toothpick into the middle, if it comes out clear muffins are done.

Baked Turkey

Baked Turkey

The centerpiece of contemporary Thanksgiving in Canada is a large meal, generally centered around a large roasted turkey. It is also a family get together. Most people do thanksgiving dinner as a potluck which everyone brings an item and the host prepares the bird.  I use a Dutch oven to bake which cooks faster and juicy. Thanksgiving meal so memorably tiring is the mix of meat with carbohydrates. Carbs from stuffing, sweet potatoes, bread, pie and sugary sweets. Most Thanksgiving turkeys are stuffed with a bread-based stuffing. Sage is the traditional herb added to the stuffing along with chopped celery, carrots, and onions. I used to stuff the bird but recently started to do the stuffing on the stove top because it was never enough. Deep-fried turkey is rising in popularity, requiring special fryers to hold the large bird.

            I always cut up my vegetables and prepare my stuffing day ahead and keep it in the fridge. I also make my dessert day ahead. I only use fresh bird. If you use frozen bird you have to thaw them in the fridge days in advance, not to mention the worry if it will be thawed on time. On thanks giving day first thing I do I get the turkey in the oven.  Then I prepare my salad keep them in the fridge. When turkey is half way done I use the juices to mix my stove top stuffing. Then my soup, cranberry sauce potato etc. Always make my gravy and vegetables last as the turkey is browning.  see bellow for my turkey recipe

ingredients

1. Turkey           1no (10-12lb)
2. Oregano          1tbs
3. garlic               3 cloves
4. Rosemary         1tsp
5. slat                   1 tsp.
6. Butter               2 tbsp.
7. Onion                1 no (optional)
8. Green chilli        1-2 (optional)

• Wash and clean turkey. I always add  some lemon juice to the water while cleaning. discard the giblets. Let the turkey on a sand up position so that all the water will drain.

• Grind 2-5 ingredients together then mix with Butter.

• Slide your hand between the skin and breast to separate skin from the breast(make a pocket).This Will give you the colour as shown in the picture. spread the marinade under the skin. Chop up one onion and slit 1-2 chilly pepper, place it in the cavity for extra flavouring.

• Preheat the oven for 350degree F. Place the Turkey on a turkey lifter Breast side up, then in to a Dutch oven or roasting pan. Cover and Bake for about 3 hours.

• Take the lid off, Pour the juice from the turkey over the breast using a baster.  Bake for about 1 more hour uncovered.  Continue to pour the juice over the turkey every 15-20 minutes while baking. insert a butter knife, if it goes down easy Turkey is done.

 

 

Chocolate Cake

 

Chocolate Cake

• White sugar           3 cup
• Butter                     1cup
• Egg                          4
• All purpose flour    2 cup
• Cocoa powder         1cup
• baking powder        3 tsp.
•  milk                         1 cup

In a large Bowl, cream  butter and sugar for about 2 min with an electric beater . Beat in the eggs.    Add baking powder and cocoa powder beat well without any lumps  for about 1 min. Add flour and mix well using a spatula. finally add milk and mix well until batter until batter is smooth.

Preheat the oven to 350degree F. Pour the batter in a greased 9" baking pan. Bake for about 30-35 min.Insert a tooth pick into the middle of the cake, if it comes out clean cake is done.



Cauliflower Thoran

 

Cauliflower Thoran

• Cauliflower cut in to small pieces               1 
• Toor Dal                                                      1/2 cup
• cumin seed                                                  1/2tsp
• Mustard seed                                               1/2tsp
• Curry leaves                                                2
• Onion                                                          1/2 small
• Green chilly                                                 2
• Grated Coconut                                           1/2 cup
• Turmeric powder                                         1/4 tsp.
• Oil                                                                3tbsp
• Salt                                                                as needed
• Water

Wash and cook  dal with water and little salt for about 45 minutes or until dal is soft when pressed between your thumb and index finger. You can also use a pressure cooker to cook dal. Set aside
Wash cauliflower  and cut in to small pieces.
In a frying pan heat 3tbsp spoon oil. splatter mustard seed and  cumin seed
Add chopped onion, green pepper curry leaves and fry until onion turns golden brown.
Add cauliflower coconut, turmeric, salt, toor dal mix well. add 2 tbsp. water if need.( if the mixture seems too dry.) Cover and cook for about 3 min.  Open the lid and fry for about 2-3 min more while stirring in between. Be sure not to over cook cauliflower. should be on the crunchy side. 

Chocolate Oatmeal Bar

 

Chocolate Oatmeal Bar

Milk                                      3/4 cup

Butter                                    1/2 cup

Cocoa powder                       1/3 cup

Sugar                                     1 1/2 cup

Oatmeal flakes                      3 cup

Sprinkles                                1/3 cup

sweetened Coconut flakes     1 cup

Toast Oatmeal for about 2 min in a frying pan. add coconut flakes.  whisk together milk butter cocoa and sugar in a saucepan.Bring it boil. continue to whisk while boiling for a creamy sauce.  Turn off the heat. Add Oatmeal coconut mixture and fold well. Grease 9' square pan pour batter in to  pan. pat tightly. top with sprinkles.  let it cool before cutting in to desired shape.