Cheese straws

Cheese straws

Refined flr 1 cup

Salt ½ tsp

Butter 50 gm

Cheese 50 gm

Milk ½ cup

Red chili pdr to taste

Method

Sift flr, & salt.

Grate cheese.

Cut butter onto flour.

Mix lightly, then add cheese & mix.

Bind to a smooth pliable dough with milk.

Roll dough like a thick roti & sprinkle chili pdr.

Cut into strips 1 x 7 cm. twist the strips.

Bake in medium hot oven on a greases cookie sheet for 10 minutes.

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Dum aloo ( potatoes)

Dum aloo ( potatoes)

Potatoes 1 kg

Oil 250 gm

Ghee 150 gm

Hing ½ tsp

Salt tot aste

Cloves 4

Cumin seeds 1 tsp

Green chilies chopped 2-3

Chili pdr 1-2 tsp

Coriander pdr 2 tsp

Ginger 25 gm crushed

 Dry ginger pdr 1 tsp

Sugar 1 tsp

Garam masala 1 tsp

Coriander leaves 1 small bunch

Method

Boil potatoes till it can be pierced with fork easily.

Drain, cool & peel them. Pierce each potato with tooth prick.

Heat oil in a big pot, add the potatoes one by one till half the vessel is full.

Gently turn them till they’re uniformly brown.

When half done, sprinkle, little salt-water over them.

When the potatoes are fried, drain & set aside.

In another vessel, heat ghee, add hing, cumin seeds, cloves, green chilies, stir for a few seconds. Then add potatoes, salt, chili & coriander powders & 2 cups of water.

Next add ginger, ginger pdr & sugar.

Bring to a boil, allow it to boil for a few minutes, then place the vessel with tawa over it.

When water evaporates & ghee floats on top, it means it is done.

Garnish with coriander leaves.

Peanut curry

Peanut curry

Peanuts 50 gm

Onion 2 big

Tomatoes 2 big

Green chilies slit 5

Mustard seeds ½ tsp

Turmeric pdr ½ tsp

Cumin seeds 1 tsp

Chili pdr to taste

Coriander seeds1 tsp

Coriander leaves a small bunch

Curry leaves

Oil 1 tbsp

Method

Roast the peanuts & powder them.

Chop  onion & cut tomatoes into 8 pieces each.

Roast coriander seeds, cumin & few curry leaves & powder finely.

Heat oil, add mustard seeds, when it splutters, add turmeric pdr, chilies, curry leaves & chopped onions.

Fry onions to a golden brown, add peanut pdr. Fry for one minute. & then add tomatoes.

Add a little water for cooking.

Cover the vessel & let it cook for 5 minutes.

Add spices, salt & chopped coriander leaves.

Mix well, remove.

Serve hot with rice or rotis.

Curd rasraj

Curd rasraj

 For Masala curdgar

Curds 3 cups

Garam masala ½ tsp

Cumin pdr ½ tsp

Chili pdr ½ tsp salt

Rasraj

Onion 1 small minced

Green chilies 3 chopped fine

Ginger ½ “ chopped

Cumin pdr 1 tsp

Coriander pdr 1 tsp

Salt

Gram flr ( besan) 1 cup

Oil to deep fry

Method

Mix all ingredients for curd & keep aside.

Mix all ingredients for rasraj with 1 cup of water, cook on a slow fire till it forms a thick paste like dough.

Remove & cool, form into balls.

Deep fry, immerse in curd mixture, garnish with chopped coriander leaves.

Banana cutlets

Banana cutlets

Raw bananas 6

Carrots 2

Onions 3 chopped

Green chilies 4-6

Peas 1 cup

Cloves 2

Cardamoms 2

Lime ½

Vermicelli ½ cup

Gram flr ( besan) 1 cup

Garam masala ¼ tsp

 Turmeric pdr ¼ tsp

Salt to taste

Oil to dry

Method

Boil, peel & mash bananas to a smooth consistency.

Heat a little oil, sauté onion, add garam masala, turmeric, ginger, cloves, cardamom, chilies & sauté for a while.

Add seasoning to taste,add banana & mix well.

Divide the mixture into even sized portions, keep aside.

Crush vermicelli slightly.

Make a thick batter with gram flour.

Dip a portion of banana mixture in the batter, coat well with vermicelli, shallow fry till golden brown.

Maandazxi ( African bread)

Maandazxi ( African bread)

Refined flr 2 cups

Sugar 2 tbsp

Baking pdr 1 tsp

Salt 1/8 tsp

Butter 1 cup

Egg 1

Milk ¾ cup

Oil

Method

Sieve flr with salt & baking pdr.

Add sugar & rub in butter till the mixture resembles bead crumbs.

Add egg & milk & knead to a soft dough, kneading well, add more flour if sticky.

Cover & keep aside for 20 minutes.

Divide dough into 2 portions.

Roll on a floured board into a rectangle, cut into 3 strips lengthwise.

Braid strips & pinch the edges to secure.

Repeat with remaining dough.

Deep fry in hot oil till golden.

Serve hot with stew.

Apple Casserole

Ingredients

• 6 medium tart apples, peeled and sliced
• 6 medium carrots, thinly sliced
• ¹/2 cup orange juice
• ¹/3 cup all purpose flour
• ¹/3 cup sugar
• ¹/2 teaspoon ground nutmeg
• 2 tablespoons cold butter 

Method

1. Preheat oven to 350F degrees.
    
2. Combine apples and carrots; place in a greased, shallow 2-quart baking dish.
    
3. Drizzle with orange juice.
    
4. Cover and bake at 350F degrees for 40-45 minutes or until carrots are crisp-tender.
    
5. In a bowl, combine the flour, sugar and nutmeg; cut in butter until crumbly.
    
6. Sprinkle over apple mixture.
    
7. Bake, uncovered, 10-15 minutes longer or until the carrots are tender.

Apple Muffins

Ingredients

• 2 cups grated raw apples
• ¹/2 cup brown sugar
• ¹/2 cup oil
• 2 eggs
• 1 teaspoon vanilla
• 1 cup wholemeal self-raising flour
• 1 cup self-raising flour
• ¹/4 teaspoon baking soda
• 2 tablespoons cinnamon

Method

1. Preheat oven to 400 degrees F, prepare pans.
    
2. Thoroughly combine oil, eggs, vanilla and sugar.
    
3. Combine all flour, spices and apples in seperate bowl and then mix thoroughly into the wet mix.
    
4. Spoon into pans and bake at 400 degrees F for 20-25 mins. 

Notes

Variations: Apple Raisin and Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts and 1 tablespoon of grated lemon or orange rind to the wet mix.

Apple and Date: Add 3/4 cup of finely copped dates and 1 tablespoon of grated lemon rind to the wet mix.

Apple and Ginger: Add 1/4 cup of chopped crystallized ginger and 1 tablespoon of treacle to the wet mix. Add 1 teaspoon of powdered ginger to the dry mix.

Apple and Bran: Substitute the wholemeal and self-raising flour with 1 cup of flaky bran and 1 and 1/2 cups of self-raising flour.

Potato roll

Potato roll

For filling/ chutney

Grated coconut 1 ½ cup

Green chilies 6

Mint leaves 2-3 sprigs

Lime juice  of ½ lime

Rolls

Mashed potatoes 2 cups

Besan ½ cup

Rice flr ¼ cup

Chili pdr t taste

Salt to taste

Bread crumbs ½ cup

Oil to fry

Method

Mix together the ingredients for the roll, divide into 3 portions. Roll in a rectangle shape on a floured board.

Spread some chutney, roll from one end to another as for Swiss roll.

Repeat with the other 2.

Slice the rolls carefully into 1 cm slices.

Press each side in bread crumbs to coat well. Fry on a greased girdle using little oil till brown on both sides.

Serve hot with ketchup or chutney of your choice

Dosai spring rolls-

Sweet – left over dosais, depending on the no. of dosais, 1 –1 ½ cups of scraped coconut, sugar to taste, some roasted nuts & raisins. Maida, again depending on the no. of dosais, ½ -1 cup to make thick batter.

Keep the dosai on a flat plate, mix well all the filling ingredients, spread on dosai, then tightly roll, or better still if the dosai is big, cut into 2, then put the filling & roll. Then dip it well in the thick maida batter & deep fry in medium hot oil.

Ps- dosais shouldn’t be too thin for this.

Salty rolls- left over veg. of make filling by frying lightly some onion, steamed sprouts, finely cut carrots, cauliflower, peas etc. in the same way cut dosai into 2 spread the filling, roll it tight & dip to coat well in thick maida batter & deep fry in medium hot oil.

Stuffed baked capsicum

Stuffed baked capsicum

Ingredients

Oil ¾ tbsp

Capsicums 6 big

Onion 1 medium

Rice 100 gm

Milk ½ cup

Carrots 60 gm or 1 small

Salt , red chili pdr. & pepper to taste

Sugar ½ tsp

Bread crumbs 10 gm

Method

Boil the capsicums in water & add salt & sugar.

Drain & retain the liquid.

Heat oil, sauté finely chopped onions, add chopped carrots, potatoes, milk & remaining liquid, cook till tender.

Add cooked rice, salt, chili pdr & pepper to taste, mix well.

Fill this mixture into the capsicums & sprinkle with bread crumbs.

Bake till tender, serve hot.

Cauliflower stuffed paranthas

Cauliflower stuffed paranthas

Ingredients

Oil/ ghee to fry as needed

Cauliflower 1 small

Wheat flr 1 ½   cups

Maida 1 ½ cups

Ajwain ½ tsp

Anardana 1 tsp

Chili pdr  & salt to taste

Curd 2 cups

Method

Add ajwain, anardana, little salt & chili pdr to the grated cauliflower to make the stuffing.

Make a dough with the flours, salt & water.

Knead well, divide into 8 portions.

Roll out, put the stuffing, re-roll into round paranthas.

Shallow fry on a griddle to a golden brown with oil

Serve hot with curd & pickle of your choice.

Rice flour patties

Rice flour patties

Oil 1 ½ tbsp

Onion 1 medium

Rice flr 4 tbsp

Wheat flr 2 tbsp

Green chilies 2 or to taste

Ginger ½”

Garlic 2 cloves

 Salt to taste

Curd 2 cups

Method

1)      grind together chilies, ginger, garlic & salt.

2)      Mix with chopped onion.

3)      Add the mixture to the sifted flours.

4)      Knead to a smooth dough with enough water.

5)      Divide into small portions.

6)      Flatten  each & shallow fry in oil till golden brown.

7)      Serve with curd/ chutney of your choice.

Tomato aspic salad

Tomato aspic salad

For dressing

Oil 1 tbsp

Lime 1 tbsp

Salt & pepper to taste

For salad

Tomatoes 3 big

Gelatin 1 small packet/ 10gm

Onion 1 small

Sugar 1 tsp

Salt to taste

Lettuce leaves 1 bunch

Capsicum 1 medium

Cucumber 1 medium

Peas ¼ cup

Method

1)      extract tomato juice.

2)      Add gelatin & melt over low flame.

3)      Stir in chopped onion, salt & sugar.

4)      Pour into a greased ring mould & refrigerate.

5)      Un-mould on a bed of lettuce.

6)      Add the dressing of oil, lime juice, salt & pepper to the chopped capsicum, cucumber & boiled peas.

7)      Fill centre of mould with this mixture & serve cold.

Cucumber boats

Cucumber boats

Oil 1 tbsp

Cucumbers 3 medium size – 150 gm

Carrots 2 small- 100 gm

Capsicum 75 gm or 3 medium size

Tomatoes 250 gm 3 big

Groundnut powder 1 tbsp

Green chilies 3 or to taste

Sugar 1 tsp

Lemon juice 1 tbsp

Mustard seeds 1 tsp

Coconut 1 tbsp

Salt to taste

Method

1)      Peel & slice cucumbers into lengthwise halves & remove seeds.

2)      Cut off a thin slice under each half so the cucumber lies flat.

3)      Heat oil; add mustard seeds, grated coconut, chilies, groundnut powder, salt, sugar & lemon juice.

4)      Add grated carrots & mix.

5)      Fill cucumber boats with this mixture.

6)      Decorate with slices tomatoes & capsicum.

Apple and Ginger Crumble

Ingredients

• 4 to 5 cooking apples, peeled and sliced
• ¹/2 cup brown sugar, firmly packed
• ¹/2 cup flour
• ³/4 cup rolled oats
• ¹/2 teaspoon ground ginger
• ¹/2 teaspoon ground nutmeg
• 75 grams (about 1/3 cup) butter

Method

1. Lightly butter the slow cooker and place apple slices on the base.
    
2. Combine sugar, flour, rolled oats, ginger and nutmeg and cut in butter, using a pastry blender or knife. Sprinkle this mixture over the apples.
    
3. Cover and cook on low or auto 5-6 hours.

Fried Cinnamon Apples

Ingredients

• 6 crisp, tart apples, sliced
• 2 tablespoons butter
• 2 tablespoons cinnamon
• 3 tablespoons sugar

Method

1. In a large skillet (12" minimum), heat up pan and butter.
    
2. Add apples, cinnamon, and sugar.
    
3. Fry apples for about 5-15 minutes, frequently flipping ingredients to cook evenly.

Carrot chutney- microwave

carrots 2 big cut into round slices
red chilies 4-5
udad dal 2 tbsp
hing little
tamarind 25 gm or small lemon size ball
salt to taste
oil 2 tsp

Method
in 1 tsp oil, in high power microwave dal, red chilies & tamarind for 3-4 minutes, remove, cool & powder coarsely.
in the same microwave vessel, heat 1 tsp oil, add carrots, salt & micro high for 4-5 minutes, as you'll notice that the water from the carrots as evaporated & it has shrunk in size, remove, cool & grind with dal & chilies, without adding water, with hing.

ps this goes well with dosai, idli, roti, as sandwich spread.

To make spicy roti/ puri, just stuff this inside the puri, or roti roll it out again & fry or shallow fry. You can ahve it with curd.

Fruity Flaxseed Muffins

Fruity Flaxseed Muffins

These moist and high-flavor flax muffins really do taste better than they sound.

Ingredients:

1/2 cup crushed pineapple with juice, canned

1/2 cup finely chopped apples (with peel)

2 tablespoons  oil

1 large egg, beaten lightly

2 egg whites (or 1/4 cup egg substitute)

1 cup fat free sour cream

1/4 cup dark molasses

1/2 cup raisins, currants (or any other dried fruit, chopped)

1 1/4 cup unbleached white flour

1/2 cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup ground flax seed

Directions:

1. Preheat oven to 400 degrees. Line muffin pan with paper or foil liners. Coat inside of liners with a quick squirt of canola cooking spray.
2. In large mixing bowl, beat together the pineapple with juice, apples, canola oil, egg, egg whites or egg substitute, sour cream, and molasses until mixture is light and fluffy. Stir in raisins or dried fruit.
3. In medium bowl, whisk together flours, baking powder, baking soda, salt and flaxseed. Beating on low speed, add flaxseed mixture to sour cream mixture just until combined (batter will be a little lumpy). Spoon batter by 1/4 cupful into prepared muffin pan.
4. Bake in center of preheated oven for about 20 minutes or until muffins are golden brown and springy to the touch.

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Bird’s nest

Bird’s nest

Ingredients

Oil 1tbsp

Potatoes 2 large ones

Peas 2 tbsp

Vermicelli 2 tbsp

Onion 1 medium

besan 2 ½ tbsp

Salt to taste

garam masala ½ tsp

Green chilies to taste

 Oil to fry

Method

Heat oil, sauté onions & chilies.

Add garam masala pdr, boiled & mashed potatoes.

Cook for 5 minutes.

Cool & knead with salt.

Divide into 10 portions.

Shape each like an egg & stuff with boiled & salted peas.

Dip in batter of besan 7 salt.

Roll in slightly crushed vermicelli.

Deep fry in oil till golden brown.

Kachoris

Kachoris

Ingredients

Oil to fry

Maida 3 cups

Split green moong dal 3 cups

Onion 2 medium

Green chilies to taste

Coriander leaves 2 tbsp

Chili pdr ½ tsp

Salt to taste

Method

Heat 1 tbsp oil, add to the sifted flour, knead into a stiff dough with sufficient water & 4 tbsp oil.

Divide into 12 portions.

Soak the dal overnight, cook & drain.

Heat 1 tbsp oil, sauté chopped onions & chilies.

Add dal, chili pdr, salt, coriander leaves & remove.

Roll out each portion of dough, place filling in centre, form into round shapes like kachoris.

Fry till golden brown. Serve hot.

Green beans in spicy sauce

Green beans in spicy sauce

Ingredients

Oil ¾ tbsp

Onion 1 medium

Garlice 1 clove

Tomatoes 1 small

Lemon rind 1 tsp

Sugar ½ tsp

French beans 250 gm

Garma masala pdr 1./4 tsp

Simmed milk pdr 1 tbsp

 salt to taste

Method

Heat oil, sauté chopped onions, minced garlic.

Add blanched, peeled, chopped tomatoed & sauté for 5 minutes.

Add chopped lemon rind, salt, garma masala pdr, sugar, skimmed milk pdr *& diagonally chopped French beans.

Bring it to a boil.

Cover & cook over low flame for 15 minutes or till tender.

Serve hot with rice or roti.

Dum cauliflower masala

Dum cauliflower masala

Oil 1 ½ tbsp

Cauliflower 1 small

Onions 2 medium

Ginger 2”

Red chilies 4

Cloves 2

Cardamom 2

Turmeric pdr ¼ tsp

Sugar ½ tsp

Curd 1 cup

Salt to taste

Method

Steam the whole cauliflower for 5 minutes.

Grind together onion, ginger, chilies, cloves & cardamom.

Heat oil, add the ground masala, turmeric pdr, sugar, curd & salt.

Fry for 5 minutes & cool.

Smear the masala over the cauliflower to coat it well.

Bake in a moderate oven till tender for 10- 15 minutes. Serve hot.

Creamed spinach

Creamed spinach

Ingredients

Oil 1 tsp

Spinach 2 small bunches

Maida 2 tsp

Skimmed milk pdr 1 tbsp

Salt , pepper  & nutmeg to taste

Sugar 1 tsp

Method

Cook the chopped spinach for 5 minutes & make a puree.

Heat oil, add flour, salt, pepper & nutmeg.

Add milk pdr.  dissolved in 50 ml water, stirring constantly.

Mix in spinach & cook over a low flame for about 3-4 minutes.

Serve hot.

Moti Mahal dal

Moti Mahal dal

Ingredients

Oil 3 tbsp

Black gram whole 1 cup

Rajmah 1 cup

Milk 250 ml

Onions 2 big

Tomatoes 2 big

Green chilies 5-6

Salt, chili pdr to taste

Coriander leaves 1 tbsp

Method

Soak dal & rajmah over night.

Wash it next morning, add milk & enough water & pressure cook till tender.

Heat oil, fry onion till golden.

Add blanched & sliced tomatoes. Chopped chilies, salt & chili pdr & cook for 5 minutes.

To this add the cooked dal, let it boil on low flame for 5- 7 minutes.

Serve hot garnished with coriander leaves.

Raspberry Upside-Down Cake

Ingredients

• ¹/4 cup butter, melted
• ¹/4 cup sugar
• 1 ¹/2 cups raspberries
• 2 tablespoons sliced almonds
• 1 ¹/2 cups biscuit baking mix
• ¹/2 cup sugar
• ¹/2 cup milk
• 2 tablespoons oil
• ¹/2 teaspoon vanilla extract
• ¹/2 teaspoon almond extract
• 1 egg, beaten
• Garnish: additional raspberries and sliced almonds

Instructions

1. Preheat oven to 350 degrees F.
    
2. Drizzle butter in a 9" round cake pan; sprinkle 1/4 cup of sugar over top.
    
3. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds. In a bowl, combine remaining ingredients except garnish.
    
4. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan. Bake for 35 to 40 minutes, until a toothpick tests clean.
    
5. Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over.
    
6. Leave pan over cake for one minute to allow sugar mixture to drizzle over cake; remove pan. Cool 10 minutes before serving. Garnish as desired and serve warm.

1/2 hr. Chocolate Cake

Ingredients

• For Cake:
• 1 cup butter 
• 4 tablespoons cocoa
• 1 cup water
• 2 cups sugar
• 2 cups flour
• 1 teaspoon baking soda
• 2 eggs
• 1 pinch salt
• 1 teaspoon vanilla
• 
  
• For Frosting:
• ¹/2 cup butter
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 teaspoon vanilla
• 1 cup nuts, chopped
• 1 pound confectioner's sugar

Instructions

For Cake:

1. Preheat oven to 400 degrees F.
    
2. In saucepan, melt margarine with the cocoa and water, bring to boil.
    
3. Remove from heat and add the sugar, flour, baking soda, eggs, salt and vanilla.
    
4. Mix and pour into greased 13x9x2 inch sheet pan. Bake at 400 degrees F for 20 minutes.

For Frosting:

1. About 5 minutes before cake is done, make the frosting by combining the margarine, cocoa, milk, vanilla, and nuts in a saucepan. Bring mixture to a boil.
    
2. Remove from heat and add confectioner's sugar.
    
3. Spread over HOT cake as soon as it is removed from oven. Let cool before serving.

Buttermilk Spice Muffins

Cooking Time: 30 min

Ingredients

• 2 ¹/2 cups all-purpose flour
• 2 teaspoons baking powder
• ¹/2 teaspoon baking soda
• ¹/2 teaspoon ground cinnamon
• ¹/4 teaspoon ground nutmeg
• ¹/4 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ¹/2 cup sugar
• ¹/2 stick unsalted butter  melted and cooled
• 1 teaspoon vanilla
• 1 tablespoon sugar, topping

Instructions

1. Heat oven to 375 degrees F.
    
2. Spray 12 regular-size muffin cups with nonstick cooking spray or place 12 foil cupcakes liners on a cookie sheet.
    
3. In a 2-3 quart bowl, stir flour, baking powder, baking soda, spices and salt until blended.
    
4. Pour over flour mixture and stir just until mixed.
    
5. Spoon into muffin cups or foil cupcake liners.
    
6. Sprinkle with the 1 tablespoon sugar.
    
7. Bake 25-30 minutes or until tops are lightly browned and muffins are springy to the touch.
    
8. Cool in pan 5 minutes before turning out onto wire rack. Serve warm or room temperature.

Chocolate Chip Peanut Butter Muffins

Ingredients

• 2 cups flour
• 1 cup miniature chocolate chips
• 1 teaspoon baking powder
• ¹/2 teaspoon baking soda
• ¹/4 teaspoon salt
• 1 cup sugar
• 1 cup creamy peanut butter
• ¹/4 cup butter  melted
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• ¹/2 cup powdered sugar
• 2 teaspoons warm water

Instructions

1. Heat oven to 400 degrees F.
    
2. Paper-line 24 muffin cups.
    
3. In large bowl, stir together flour, chocolate chips, baking powder, baking soda and salt; set aside.
    
4. Stir together sugar, peanut butter, butter and eggs.
    
5. Add milk and vanilla; stir until well blended. Add all at once to flour mixture; stir until just moistened.
    
6. Fill muffin cups about 3/4 full. Bake 15 minutes or until lightly browned. Cool 5 minutes.
    
7. Meanwhile, prepare sugar glaze. Stir together powdered sugar with 3 to 3 tsp of warm water; stir until smooth and of desired consistency.
    
8. Drizzle over cupcakes. Serve warm or cool.

Bisquick Pumpkin Cake

Cooking Time: 50 min

Ingredients

• 3 cups Bisquick baking mix
• 1 cup sugar
• 1 cup brown sugar, packed
• ¹/4 cup + 1/3 cup butter
• 4 eggs
• 2 cups pumpkin
• ¹/4 cup milk
• 2 teaspoons cinnamon
• ¹/2 teaspoon ginger
• ¹/4 teaspoon cloves
• ¹/4 teaspoon nutmeg
• 2 cups powdered sugar
• 1 ¹/2 teaspoons vanilla extract
• 2 tablespoons hot water

Instructions

1. Heat oven to 350 degrees F.
    
2. Grease and flour a 12-cup Bundt cake pan.
    
3. Beat Bisquick, sugar, brown sugar, 1/4 cup butter, cinnamon, cloves, ginger, nutmeg, milk, eggs and pumpkin in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for three minutes.
    
4. Spread batter in pan. Bake until wooden pick inserted in center comes out clean, about 50 minutes. Cool 10 minutes.
    
5. Remove from pan. Cool completely. Drizzle with glaze.
    
6. For glaze, heat 1/3 cup butter over medium heat until delicate brown. Real butter works best for this. Blend in powdered sugar and vanilla. Stir in enough hot water to make proper consistency for drizzling over cake, usually about 2 to 3 tablespoons.

Hawaiian Pineapple Cake

Cooking Time: 45 min

Ingredients

• 1 can (8-ounce) crushed pineapple
• 2 cups Bisquick
• 1 cup flour, sifted
• 1 teaspoon baking soda
• ³/4 cup sour cream
• 1 ³/4 cups sugar
• ³/4 cup butter
• 2 teaspoons vanilla
• 2 large eggs, beaten
• ¹/4 cup rum
• ¹/4 cup pineapple syrup from can

Instructions

1. Drain pineapple, saving syrup.
    
2. Stir Bisquick, flour and baking soda together. Beat 1 cup sugar, sour cream, 1/2 cup margarine, eggs and vanilla together for 2 minutes. Add flour mixture and beat 1 minute more. Mix in pineapple and 2 tablespoons rum.
    
3. Pour into a well greased 9 inch Bundt pan and bake at 350 degrees F for 45 minutes or until done.
    
4. To make the glaze, combine 3/4 cup sugar, 1/4 cup margarine and pineapple can syrup in a sauce pan and stir over low heat to blend. Add 2 tablerspoons of rum and stir well.
    
5. Remove from oven and spoon half the glaze over cake. Let stand 10 minutes, then turn out on plate and spoon on remaining glaze.

Cocoa malt cake

Cocoa malt cake

Flour 150 gm         baking pdr ¾ tsp                pinch of salt       butter 75 gm       castor sugar 125 gm

Eggs 2 separated     cocoa malt 3 tsp                 instant coffee pdr 1 tsp mixed in ½ cup milk.

Icing

Icing sugar 150gm         water 2 tbsp mixed with 2 tsp of cocoa malt & ¾ tsp instant coffee.

Method

1)      Sieve flr, baking pdr, salt.

2)      Cream butter till very soft.

3)      Add sugar & beat well tll very light & creamy.

4)      Add egg yolks one at a time.

5)      Add flour alternately with milk mixture, mixing lightly.

6)      Fold in stiffly beaten egg whites.

7)      Bake in moderate oven for 30 minutes or till done.

8)      Cool on a rack.

Icing

Sift icing sugar well. Put all the icing ingredients into a pan. stir over low heat. Don’t let it boil. The mixture should look smooth & glassy & thick enough to coat the back of a spoon.

Place the cake over a wire rack standing on a plate & pour icing quickly over it. Scoop the drips out of the plate & smoothen over the sides of the cake. Decorate with some chopped nuts.

Dosai spring rolls- sweet & salty

Dosai spring rolls-

Sweet – left over dosais, depending on the no. of dosais, 1 –1 ½ cups of scraped coconut, sugar to taste, some roasted nuts & raisins. Maida, again depending on the no. of dosais, ½ -1 cup to make thick batter.

Keep the dosai on a flat plate, mix well all the filling ingredients, spread on dosai, then tightly roll, or better still if the dosai is big, cut into 2, then put the filling & roll. Then dip it well in the thick maida batter & deep fry in medium hot oil.

Ps- dosais shouldn’t be too thin for this.

Salty rolls-with any left over veg. make filling by frying lightly some onion, steamed sprouts, finely cut carrots, cauliflower, peas etc. & then add the left over vegetables, add spices to taste, then  in the same way cut dosai into 2 spread the filling, roll it tight & dip to coat well in thick maida batter & deep fry in medium hot oil.

Vadai doughnut

Vadai doughnut (medu vadai only)

How to turn vadai into doughnut !

For 1 medu vadai,  you need, 2 tsp ghee, 1tsp cashew nuts cut fine fry in ghee, then add about 6-8 tsp of sugar & keep on low flame & keep on stirring till it caramelizes, then roll the vadai in this to coat it well from all sides, you can grate some chocolate on top when still warm as it will get well coated.

how to cook corn quickly

To boil corn with the skin quickly, keep in microwave high power for about 90 sec., and then turn the side & again another 90 sec. Then peel the skin when still warm & then in a plate put some salt & pepper or chilli pdr. to taste, take 1 lime cut into ½, then dip the lime well in the salt mix. & rub on the corn well. If the power of the microwave is less then you may need another 60 sec. for each side.

Porima

Porima

Raw rice flr 1 cup                               coconut 1/2 cup

Gur/ sugar ¼ cup                                 ghee 2 tsp

Cardamom pdr ¼ tsp

Roast flr & coconut till golden. Remove. Dissolve gur in just sufficient water over a medium flame in a thick pan.

Stir in flour, mix.

When it thickens, add ghee. Remove, add cardamom pdr.

Thengama

Thengama

Rice flr/ wheat flr 2 cups                        grated coconut 1 cup

Milk 1 1/2 cups                                       pdr. Gur 1 ½ cups

Cardamom pdr ¼ tsp

Heat a heavy pan & roast the flour & coconut together a little at time till golden. Take out, add gur & cardamom. Mix thoroughly, sprinkle milk & spread in a dish.

Savoury picnic rolls

Savoury picnic rolls

Flour 450 gm

Sugar 1 tsp

Salt 1 tsp

butter 2 tbsp

Dry yeast 1 ½ tsp

Luke warm water 1 glass

For filling

Peas 120 gm

Onion 1 small

Potato 1

Green chili 2

Ginger 1”

Chili pdr 1 tsp

Turmeric pdr ¼ tsp

Method

Mix yeast in about 1 cup of warm water & keep aside. Dissolve sugar & salt in remaining water & mix roughly with sieved flour.

Add yeast & mix to a smooth, soft dough.

Knead in creamed fat & divide into 16 portions.

Make round balls, flatten them leaving it thick in the centre.

Put the filling & fold.

Shape to form a round ball again.

Turn upside down on a greased tray.

Keep under a wet cloth until double in size for about 45 minutes.

Sprinkle a little water on the rolls before baking.

Bake at 450 deg F for about 10-15 minutes.

Remove, brush with melted butter.

Maida vadai

Maida vadai

Maida 1 cup

Curds ¾ cup

Onions 2 chopped

Ginger 1” chopped

Green chilies 4 chopped

Curry leaves cut

Flaked coconut 1 tbsp

Cumin seeds ¼ tsp

Salt to taste

Hing ¼ tsp

Oil to fry

Method

Mix all the ingredients/

Heat oil, drop spoonfuls of the mixture in hot oil on a slow fire till well browned.

Drain on a paper & serve hot with coconut chutney.

Rice pakora

Rice pakora

Left over rice 1 ½ cups

Gram flr 2 cups

Onions 2 big sliced

Green chilies 4 chopped

Cumin seeds ½ tsp

Garlic 4-5

Turmeric pdr ¼ tsp

Chili pdr ½ tsp

Salt to taste

Oil to fry

Method

Grind rice to a smooth paste, add gram flr, onions, chilies, cumin, turmeric, chili pdr & salt.

Roast & crush garlic, cinnamon, cloves & cardamom. Mix with rice.

Heat oil, drop tsp of mixture & deep fry till golden.

Serve with chutney.

Nut cutlets

Nut cutlets

Peanuts 1 cup

Cashew nuts 1 cup

Onion 2 chopped fine

Potatoes chopped 2

Grated cheese 1 tbsp

Coriander leaves 1 small bunch

Egg 1

Salt & pepper to taste

Bread crumbs to coat

Oil to fry

Method

Peel groundnuts & grind with cashew nuts to a smooth paste.

Peel & mash potatoes.

Heat a little oil sauté onions,  nuts mashed potatoes, cheese, salt & pepper. Mix well.

Divide into even portions, from balls, flatten slightly.

Beat egg, dip each cutlet in egg mixture & coat well with bread crumbs, shallow fry in hot oil toll golden.

Serve hot with tomato chutney or coconut chutney or ketchup.

Ps- those who don’t eat egg, make a paste with maida or corn flour, dip in that mixture, coat with bread crumbs & fry like usual.

Corn & capsicum pie

Corn & capsicum pie

Bread slices 12 crust removed

Capsicum 12

Cheese sauce

Milk 4 cups

Grated cheese 4 tbsp

Flour 4 tbsp

Butter 4 tbsp

Filling

Boiled corn 400 gm

Spring onions 8

Green chilies 2

Ginger small piece

Tomatoes 2

Celery 2 sticks

Oil/ butter 2 tbsp

Crust of bread slices

Salt & chili pdr to taste

Topping

Potatoes 400 gm

Salt & pepper to taste

Milk to mix

Garnishing

Grated cheese, tomatoes, capsicum rings

Method

Cut the bread crust, halve, stem & de-seed capsicums.

Prepare the filling by heating butter in a pan. Fry onion till transparent. Add chopped tomatoes, cook for a while. Add chopped celery, green chilies & ginger.

Immerse bread crust in water, squeeze out the water 7 add to the cooking mixture. At last add corn, salt & chili pdr. Mix well. Remove from fire.

Fill the capsicum halves with the above mixture.

Make the cheese sauce by heating butter, add flour roast well, remove from fire. Add cold milk, mix well, then heat till thick by stirring well. Add cheese.

Boil, peel & mash potatoes. Add salt & pepper to  taste, knead to a pliable dough with milk.

Grease a baking dish, arrange bread slices, put the filled capsicum halves on them, pour cheese sauce over it. Pass the prepared potato mixture through a vermicelli mould for the topping. Garnish with grated cheese, tomato slices & capsicum rings.

Bake in a hot oven for 20 minutes.

Baked trio

Baked trio

White sauce

Milk 3 cups or milk & water together 3 cups

Butter 3 tbsp

Flour 3 tbsp

Layer 1-

Macaroni 100 gm

White sauce 1/3 the amount

Salt & pepper to taste

Layer 2

Tomatoes ½ kg

Onion 2 medium

Butter 1 tbsp

Flour 1 tbsp

Green chilies 2

Ginger small piece

Coriander leaves 2 tbsp

Cinnamon & clove pdr ¼ tsp

White sauce 1/3

Salt to taste

Layer 3

Spinach 5 bunches

Sugar 2 tsp

Onion 2 medium

Butter 1 tbsp

Flour 1 tbsp

White sauce 1/3

Salt

To make white sauce

Heat butter, add flour, mix well till a nice aroma comes. Take off fire, add cold milk, mix well seeing no lumps are formed. Keep on fire, stirring well till it gets thick.

For layer 1

Boil macaroni in salt water, drain, mix in 1/3 sauce & seasoning.

Layer 2

Skin & cut tomatoes. Chop onions, green chilies & coriander leaves.

Heat butter in a saucepan, fry onions, when brown, sprinkle flour & add tomatoes. Cook till thick. Take off fire & add all the other ingredients.

Layer 3

Wash & cut spinach, add salt & sugar. Cook till soft & water evaporates.

Heat butter in a pan, fry onions till transparent , sprinkle flour, add cooked spinach, cook till thick. Take off fire & add 1/3 white sauce.

Grease a big baking dish. Spread the 1^st layer & sprinkle 1/3 bread crumbs & cheese mixture. Now spread the 2^nd layer & sprinkle bread crumbs & cheese. Spread the 3^rd layer & sprinkle bread crumbs mixture. Dot with butter. Bake in a hot oven for 15 minutes.