Soya Chunks Kofta

Ingredients: 

Soya chunks - 1 cup

Potato - 2 ( Boiled, Peeled and crushed )

Ginger Garlic Paste - 1 tsp

Garam Masala Powder - 1 tsp

Fennel seeds  - 1/4 tsp

Salt - as per required

Onion -1 

Tomato - 2 

Tomato sauce - 1 tbsp

Chilli powder - as per required

Oil - 1 1/2 tsp

Fresh cream - 1/2 cup

Kasturi methi - 1 tsp

Water - 1/2 cup

Coriander leaves - few

Method: 

• Cut Onion and Tomato finely. Puree the tomatoes.
• Soak Soya chunks in salt water for 10 min and drain excess water and keep aside.
• Heat oil in a pan, add fennel seeds, ginger garlic paste, onion, potato and tomato puree. Cook for a few min.
• Add Garam masala powder, salt, chilli powder, turmeric powder, tomato sauce and kasturi methi.
• Add soya chunks and water. Cover and cook for 5 min in medium flame.
• Add Fresh cream and stir in low flame for a few min.
• Adjust salt and garnish with coriander leaves.

 

Vegetable Avial

Ingredients:

Carrot ( Cut in to 2 inch pieces ) - 1 Medium

Beans ( Cut in to 2 inch pieces ) - 6

Potato ( Cut in to 2 inch pieces ) - 1

Drumstick ( Cut in to 2 inch pieces ) - 1 Medium

Broad beans ( Cut in to 2 inch pieces ) - 4

Raw banana ( Cut in to 2 inch pieces ) - 1

White pumpkin ( Cut in to 2 inch pieces ) - 200 grams

Yam - Boiled and Peeled ( Cut in to 2 inch pieces ) - 100 grams

Green Peas - 1/4 cup

Turmeric powder - 1/2 tsp

Curry leaves - few

Coconut scrapped - 1/2 cup

Cumin seeds - 1 tsp

Green chillies - 4 or as per taste

Rice flour - 1 1/2 tsp

Salt -  as per taste

Coconut oil - 1 1/2 tbsp

Curd - 1 1/2 cup

Method:

• Boil 2 cups of water in a deep pan. Add turmeric powder and curry leaves and let it boil for a few minutes.
• Add Carrot, Beans, Broad Beans, Drumstick, Potato and Raw banana pieces. Add Salt. Stir, cover and cook till the vegetables are soft.
• Add White Pumpkin, Yam and Green Peas. Cover and cook again for 5 min.
• Grind Coconut, Green Chillies, Cumin seeds and Rice flour and make a paste with little water.
• Add this ground paste to 1 1/2 cup curd and mix well.
• Add this curd mixture to the vegetables. Stir and make the flame low for a few minutes.
• Adjust salt as per taste. Drizzle Coconut oil and serve hot.

Seven Cup cake

Ingredients:

Gram Flour ( Besan ) - 1 1/4 cup

Ghee - 1 cup + 2 tsp 

Sugar - 2 1/2 cups

Milk - 1 cup

Coconut ( scrapped ) - 1 1/4 cup

Cashews - 10

Method:

• Take 2 tsp ghee in a heavy bottomed pan and fry cashews till golden brown. Keep it aside.

• Add Gram flour, Ghee, Sugar, Milk and Coconut on the same pan. Cook on medium flame stirring continuously.

• As it begins to leave the side of the pan or when it comes along with your spatula while stirring, turn off the flame and pour it to the greased plate.

• Decorate with cashews. Make slices when it is hot and cool it completely.

Eggless Marble Cake

Ingredients:

All Purpose Flour ( Maida ) - 1 1/4 cup

Milk Powder - 4 tbsp

Sugar ( Powdered ) - 1 cup

Salt - 1 pinch

Baking Powder - 1 1/2 tsp

Baking soda - 1 tsp

Vanilla essence - 1 tsp

Milk - 1 cup

Cocoa powder - 1 1/2 tbsp

Butter ( at room temperature ) - 1/2 cup

Hot Water - 2 tbsp

Method: 

• Sieve All purpose flour along with salt twice or thrice and keep it aside.
• In a bowl, take butter, baking powder, baking soda and vanilla essence. Mix till it becomes smooth.
• Add milk , sugar and All Purpose flour. Make the batter to a thick pouring consistency.
• Take cocoa powder in a separate bowl. Add hot water and mix it without any lumps. Add quarter of the cake batter to this cocoa mixture and mix well.
• Preheat the oven to 180 degree Celsius. 
• Pour half of the cake batter in a greased pan. Then pour half of the cocoa batter above the cake batter. Slightly make marble like patterns using a fork. Don't over do.
• Again pour the remaining cake batter and cocoa batter as earlier and make marble patterns again.
• Bake the cake in 170 deg C for 40 - 45 min or until the tooth pick comes out clean when inserted at the center.
• Cool the cake completely and invert it. Cut slices and enjoy the marble cake.

My slices were little big, so i cut it down further in to half. 

Notes: 

• You can also add orange zest for further taste. 
• You can also pour vanilla batter 3 times and cocoa batter 3 times to make a 3 layered swirls. Its purely your creativity. 
• The taste will be like vanilla cake. So, kids love this cake alot. 
• I did this in the bread loaf, but if you want you can do this in cake pan itself.

Mysore Pak Recipe

Ingredients:

Besan - 1 cup

Ghee - 1 cup

Sugar - 1 cup

Water - 1/4 cup

Method:

• Add a teaspoon of ghee on a heavy bottomed pan and roast besan flour till nice aroma comes out ( approximately 4 min ).

• Sieve it once to ensure there were no lumps on the flour.

• Now mix this sieved besan flour with 3/4 th cup of ghee and mix well. Set it aside for 10 to 15 min.

• Meanwhile grease a plate with little ghee and set aside.

• In order to make sugar syrup, take a pan, add sugar and water and mix well. In medium flame bring it to boil and check for one string consistency.

• Now add besan ghee mixture to the sugar syrup and keep stirring continously.

• Keep the flame low and add the remaining ghee in intervals to avoid drying and sticking.

• At the stage when it doesn't stick to the pan and comes like a ball when you stir, switch off the stove and pour it to the greased plate.

• It will spread automatically by itself. Cut in to squares/diamonds as per your wish.

• If you pour the mixture in a big plate, the slices will be thin and if you take small plate then the slices will be thick like we buy from sweet shops. So, take it accordingly.

Notes:

Be sure and be careful when you check for one string consistency and the final mysore pak consistency.