Thursday, 17 September 2009

Carrot cake


Carrot cake-A simple and easy cake made from carrots.Quick, simple and delicious with a cup of tea.
Ingredients:

1 small bowl self raising flour
1 small bowl sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups grated carrot
2 eggs
1 teaspoon vanilla
1/2 small bowl cooking oil
1/2 small bowl water

Method:

1. Pre heat the oven to 350F
2.Grease a cake tin 9x13 inches and keep aside
3. In a bowl sieve the flour and baking powder
4. Add the cinnamon and salt and sugar
5. Add the carrots and mix throughly
6. In a separate bowl add the oil, water ,eggs and vanilla and mix.
7. Add the wet ingredients to the dry and fold gently.Do not over mix.
8. Pour mixture into greased baking tin and bake for 45 minutes.
9. Leave to cool .
10.Once cooled you can add orange icing or just dust with icing sugar.

Cut into slices and serve with tea.

Wednesday, 2 September 2009

Spinach sabji



Ingredients:


I kg baby spinach washed destalked and finely chopped.
1 teaspoon turmeric
1 teaspoon garlic paste
1/2 teaspoon mustard seeds
2 dry red chillies
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon cumin powder
1/2 teaspoon corriander powder
1 small tomato skinned and finely diced
1 teaspoon tomato puree
1 tablespoon sunflower oil
1 tablespoon fresh chopped corriander


Method:


1.Heat the oil in a pan ,when hot add mustard seeds and dry red chillies.
2.Wait for the mustard seeds to splutter then add garlic paste and tomatoes.
3.Add all the spices and cook till tomatoes soften and turn to puree
4.Add tomato puree and 1 cup water
5.Add the spinach mix ,cover and cook till spinach wilts.
6.Add a little more water if required. -The consistency should be a thick gravy.

Transfer to serving dish and garnish with chopped corriander


Serve with khichdi and yoghurt.


http://simplysensationalfood.blogspot.com/2009/05/khichdirice-with-lentils.html

Tuesday, 1 September 2009

Masala Dosa



Masala Dosa-A traditionally South Indian dish.Crispy indian pancake filled with a delicious spicy potato filling served with chutneys and Sambhar.

Potato masala (There are many variations , this is just one of them.)

Ingredients.

4 medium potatoes finely diced
2 oz sweet corn kernels
4-5 green chillies finely chopped
1 ½ teaspoons salt
1 teaspoon white urad dall
1 tablespoon lemon juice
½ teaspoon whole jeera
3-4 curry leave
½ teaspoon clove powder
½ teaspoon cinnamon powder
1 tablespoon cooking boil
1 tablespoon fresh chopped coriander


Method:

1. Heat the oil in a pan and add the jeera, urad dall and curry leaves
2. Add the diced potatoes and sweet corn kernels
3. Add the salt and green chillies
4. Add the lemon juice
5. Cover and cook on low heat till potatoes tender
6. Add the clove and cinnamon powder and mix thoroughly
7. Add the chopped coriander .Mix keep aside.

**************************************************
For Dosa.Ingredients:


3 cups idli rice
1 cup skinless split urad daal (skinless black gram)
3/4 tsp fenugreek seeds
Salt to tasteVegetable/ canola/ sunflower cooking oil for cooking dosas


Method:


1. Wash the rice and urad daal well. Add the fenugreek seeds to the mix and soak overnight.
2. The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth paste .
3. When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter.
The consistency of the batter should be such that it thickly coats a spoon dipped in it.
4. Now add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 6-8 hours.
After this fermentation, stir the batter well. It is now ready to make dosas.


Making the dosas:


1. Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat non stick pan,
2 sheets of paper towel, a ladle, a spatula and a basting brush.
2. Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
3. Fill the ladle up to the 3/4 level with dosa batter.
4. Gently pour this batter onto the centre of the pan - just as you would for a pancake - till the ladle is empty.
5 .Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter.
6.As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges.
7. When the upper surface begins to look cooked (it will no longer look soft or runny), flip the dosa.
8. The surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping. The dosa is done.
9. Either serve the dosa with coconut chutney and sambhar or spread the potato masala on the dosa and fold in half.


Serve with Yoghurt coconut chutney and Sambhar.


NB before making the next dosa dip the second wad of kitchen paper in iced water and wipe clean the pan to cool it, repeat steps 2-8 again.

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