Mexican Spicy Cake

Ingredients

for stuffing
butter  1 tbsp
oil  1 tbsp
onion 2 finely chopped
red chilli paste  2 tbsp
ketchup  2 tbsp
Mexican seasoning  2 tbsp
rajma/ kidney beans soaked overnight and pressure cooked  1 cup
salt to taste
coriander leaves  2 tbsp
lime juice  2-3 tsp

in a pan, heat oil and butter, add onion, fry till light pink, add red chilli paste, and ketchup fry again for 2 minutes on low flame, add Mexican seasoning, beans, salt, coriander leaves mash well, cook for 2 minutes, remove, add lime juice and keep aside

for base
maida/ all purpose flour  1 cup
makai ka atta/ yellow corn flour  1 cup
salt little
oil little
water to knead
mix the flours, salt, oil well
add water knead to a soft dough like for roti
make slightly thick rotis/ tortillas

to assemble
in a greased tray
keep one roti, put enough stuffing all over, put some finely chopped capsicum, top with grated cheese, top with another roti, spread the stuffing, sprinkle some capsicum, then cheese, repeat with 2 more rotis, the same process, last top with a roti, spread enough grated cheese, capsicum and onion rings
bake at 200 deg C in a preheated oven for 10 minutes
cut into pieces, serve hot.



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Mysore Masala Idli Bhaji

Ingredients

for masala chutney
oil  1 tbsp
chana dal  1 tbsp
urad dal  1 tbsp
garlic 7-8 cloves ( optional)
curry leaves few
red chillies  9-10 soaked in water, then made into paste
imli/ tamarind paste  1 tbsp
methi seeds  1/2 tsp
hing little
gur little
salt to taste
grated coconut  1 tbsp

in a small kadai, heat oil, add the dals, once they're golden, add garlic, fry well, add methi seeds and curry leaves fry well
in a blender, add all the ingredients, add little water to make a smooth paste

for vegetables
oil  1 tbsp
onion 1 tbsp chopped
capsicum, carrot each  2 tbsp chopped
chilli-ginger-garlic paste  1 tsp
cabbage chopped  1/2 cup
sambar masala  1 tsp
salt to taste
potato grated  1/2
coriander leaves chopped  1 tbsp
coconut  grated  1 tbsp
heat oil in a pan, add onion fry well, add capsicum, carrot, paste, fry for 2 minutes
add cabbage, sambar masala, salt, potato fry for 3-4 minutes
add coconut, coriander leaves, mix well, remove after 2-3 minutes

to assemble
heat butter 1 tbsp in a pan, add tomatoes chopped 1/2 cup, 1 tbsp of ground chutney, fry till tomatoes are well cooked, add cut idlis, coriander leaves little, pudina chopped 1 tsp, mix well, remove
to serve, in a plate, put a layer of vegetable, then a layer of idli and serve hot.

ps- when you've left over idlis, they can be best used this way, as it will be finished in a jiffy, or tired of eating idlis plain, make it like this for brunch.




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GOAN CURRY

INGREDIENTS

oil  1 tbsp
garlic finely chopped  1 tbsp ( optional)
onion finely chopped  2 tbsp
green chilli finely chopped  1 tbsp
capsicum finely chopped  4 tbsp
carrot, beans, cauliflower blanched  1/2 cup
red chilli paste  1 tsp
water/ vegetable stock  3/4 cup roughly
bay leaf 1+ cinnamon 1"+ cloves 4+ cardamom 3 powdered  1 tsp
cashew nuts chopped  1 tbsp
potatoes 2 big boiled and chopped small
grated coconut  1 tbsp
coconut milk  1/2 cup or fresh cream  2 tbsp
salt to taste
caspsicum, tomato thin strips for garnishing

Method

heat oil in a pan, add garlic, fry for a minute, add onion, green chillies, fry for 2 minutes, add capsicum, blanched vegetables, fry for 2 minutes
add water 1/2 cup, red chilli paste, the powdered masala, cashew nuts, mix well, let it boil well
add potatoes, coconut, boil well adding salt to taste
to thicken you may add cream/ coconut milk last, remove, garnish with thin strips of capsicum and tomatoes and serve hot with rice/ roti/ bread.




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RED TIKKI/ CUTLET

INGREDIENTS

mixed vegetables ( carrot, peas, cauliflower, potatoes, beans) boiled & mashed  1 cup
chaat masala   1/4 tsp
cumin/ jeera pdr.  1/4 tsp
coriander/ dhania pdr.   1/4 tsp
garam masala   1/4 tsp
green chillies finely chopped  1 tsp
salt to taste
red chilli pdr.  1 tsp or to taste
garlic finely chopped   1/2 tsp
ginger finely chopped  1/2 tsp
cashew nuts finely chopped  2 tbsp
red chilli paste  2 tsp or to taste
grated cheese   2 tbsp
maida/ all purpose flour   3-4 tbsp( this is to bind all together, at times you may need little more)
besan/ chickpea flour  1 tbsp
fresh coriander leaves finely chopped  2 tbsp
oil for shallow frying
flour for dusting

METHOD
mix all, except the last 2 ingredients well
shape in desired shape to make cutlets
heat a non-stick pan, put about 1 tbsp of oil, once hot, place the cutlets, after dusting some flour on each, so that it gets crisp well, also won't stick to the bottom of the pan.
once fried well on both sides, drain & remove on kitchen towel
serve hot with sweet chutney/ mint chutney/ tomato ketchup



those interested in cancer & health related topics are free to see my blog-

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SOYA CHUNK PULAO

INGREDIENTS

cooked rice  1/2 cup
soya chunk cooked, drained   50 gm
onion  2 tbsp
red chilli paste  3 tsp
green chillies chopped 1/2 tsp
ginger grated   1 tsp
red chilli pdr. to taste
biryani masala  1 tsp
salt to taste
garlic finely chopped 1 tsp
oil  1 1/2 tbsp
star anise  1
cinnamon  1"
cardamom  1 crushed
clove crushed  1
fresh coriander leaves 2 tbsp

METHOD
heat oil in a pan, add star anise, cinnamon, cardamom, clove, then add ginger, garlic, chillies saute for a minute, add onion, fry till light brown
add red chilli paste, chilli pdr., mix well, add soya chunks, rice, salt, biryani masala, 1 tbsp of coriander leaves, mix well, keep covered on low flame for 3-4 minutes, so the masalas get absorbed with rice & soya chunks.
mix well, serve hot garnished with coriander leaves, serve with tomato raita or of your choice.



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SOYA CHUNK PULAO

INGREDIENTS

basmati rice cooked 2 cups
soya chunks 1/4 cup, washed, soaked in boiling water, drained
onion 1 small  cut fine
carrot 1 small cut fine
capsicum 1/2 cut fine
tomatoes   2 chopped fine
kashmiri red chilli paste 2 tsp
green chillies cut fine/ slit  3 or to taste
cashew nuts  2 tbsp cut
cardamom   2
cloves  2
bay leaf 1
cinnamon stick 1"
ghee 2 tbsp
cumin 1 tsp
peas boiled  3 tbsp
potatoes boiled  3 tbsp cut into small pieces
salt to taste
garam masal pdr.  1/2 tsp
oil 1 tbsp

METHOD

in a heavy pan, heat ghee, add the dry masala, once aroma comes out, add cumin
as it crackles, add nuts, once golden, add onion fry too transparent
then add carrot, capsicum, sauté for 3 minutes, then add tomatoes, red chilli paste, green chillies, fry for 3 minutes, add cooked peas & potatoes , salt & garam masala pdr., stir well, add drained soya chunks.
mix well, keep it covered for 2 minutes, so that the masala goes inside the chunks
add rice, salt to taste, mix well, again keep it covered in low flame for 2-3 minutes, for the masala to be incorporated into the rice.
serve hot with any raita.

this makes a very healthy pulao, as you've the carbs, proteins from soya chunks & raita, vitamins from vegetables, so, this will make a complete meal in itself.




those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

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Quick Spicy idlis

1. 1 cup sooji
2. 1 cup curd(yogurt)
3. 1 tsp salt
4. 1 bowl chopped onion
5. 1 bowl chopped tomatoes
6. 1 tbs coriander leaves
7. 1/2 tbs chopped green chilli
8. 1/4 tsp red chilli powder
9. 1 tsp mustard seeds
10. 1/4 tsp turmeric powder
11. A pinch of soda-biocarbonate

1. Take a bowl add sooji and yogurt then mix well.
2. In this mixture add onion,tomatoes, coriander leaves,green chilli and mix well,then add salt,turmeric powder in this mixture and mix it very much.
3. Heat 1tsp oil in pan add masturd seeds in oil when it sprinkle then add red chilli powder and put this oil in idli mixture.Add a pinch of soda bio carbonate in this mixture and again mix this mixture very well.
4. Take a idli maker and spread little oil in every blocks then spread this mixture one by one in every idli blocks.In a cooker put some water and put this idlimaker in that cooker and cover it for 10-15 min.
5. After 15 min idli is ready to eat.Serve hot with green chutney or tomato ketchup.

ps- in one prog. I saw them making idlis almost like this but by adding some grated carrots, cabbage etc

Kadi Basanti with pakoras ( spicy buttermilk with dumplings)

Kadhi Basanti with pakoras ( spicy buttermilk with dumplings)

For pakoras

Besan/ gram flr 50 gm          onion chopped 25 gm        spinach chopped 100 gm        ginger chopped 5 gm

Red chili pdr ¼ tsp      ajwain ¼ tsp             salt ½ tsp       baking pdr ¼ tsp       oil for frying

For Kadhi

Yoghurt/ buttermilk   100gm       coconut milk 50 ml          gram flr/ besan 25 gm       red chili paste ¼ tsp

Salt ½ tsp       oil 10 ml       curry leaves 1 sprig          mustard seeds ¼ tsp       fenugreek seeds ¼ tsp

Turmeric pdr  ¼ tsp           dry red chilies 2-3

Method

1)      mix all the pakora ingredients in ½ cup of water.

2)      Heat oil in a wok. Take a small amount of the paste in hand, make small balls & deep fry till golden brown. Drain.

3)      Beat yoghurt/ buttermilk & gram flr. till it is thick without any lumps.

4)      Heat oil in a pan, add mustard seeds, red chili,, fenugreek.

5)      Add the yoghurt mixture, bring to a boil & simmer for 10-15 minutes.

6)      Keep stirring to prevent lumps.

7)      Add the pakoras & again simmer for 5 minutes.

8)      Adjust the seasoning & serve hot with steamed rice.