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. 

Rava Kesari recipe

Ingredients:

Rava - 1 cup

Sugar - 2 cups

Water - 3 cups

Cardomom powder - 1 tsp

Ghee - 3 tbsp

Cashew nuts - 8 cut in to pieces

Raisins - 10

Food colour ( Orange ) - 1 pinch

Method:

• In a vessel boil 3 cups of water.

• In a heavy bottomed pan, heat 1 tbsp ghee and roast cashew nuts and raisins. Remove and keep aside.

• In the same pan, add another tbsp of ghee and roast rava till it becomes golden brown. After roasted,  add the boiling water which we got from step 1 little by little. Take care no lumps are formed.

• Keep the flame low and keep stirring till it cooks well.

• After it cooks well, add sugar and mix well.

• Take 1 pinch of food colour in a cup and add 2 tsp of milk. Mix well and pour it in the rava mixture.

• Mix well till it doesn't stick on to the vessel. If needed add some ghee. ( when it comes with the spatula when you stir with out sticking, turn off the flame ).

• Add cardamom powder and cashews and raisins to it.

• Rava kesari is now ready to serve.

Note:

Add sugar only after rava cooks well. Later it'll not cook.

Onion Raita

Ingredients:

Onion - 2 

Ginger - 1 tsp finely chopped or grated

Green Chilly - 1 medium, finely chopped

Salt - as per required

Curd - 1 cup

Coriander leaves - few

Method:

• Finely chop the onion in to small pieces.

• Peel the outer skin of ginger and grate it or you can chop it in to pieces.

• Add onion, green chilly, salt and ginger in 1 cup of curd. Mix well.

• Dress it with few coriander leaves. 

• Cool it in the refrigerator for few hours and serve.

Vermicelli kheer

Ingredients:

Vermicelli - 75 grams

Milk - 1 liter

Sugar - 1/2 cup or as per required

Cardomom powder - 1/2 tsp

Cashew nuts - 8 or 10

Raisins - 10 

Ghee - 2 tbsp

Method:

1. In a heavy bottomed pan heat 1 tbsp ghee and roast vermicelli till brown. Remove and keep aside.
2. In the same pan add 1 tbsp ghee and fry nuts and raisins separately. Remove and keep aside.
3. Boil milk in the same pan in very low flame for a few minutes. Then add the roasted vermicelli to it and cook till it becomes soft. Keep stirring to prevent it from getting burnt.
4. Add sugar and mix till it dissolves.
5. Add cardomom powder and nuts and raisins to it.
6. Now the vermicelli payasam or kheer is ready to serve hot. If desired you can serve it chill by keeping it in refrigerator for 1 or 2 hours.

Note:

If the payasam or kheer becomes thick after few hours, you can add milk to reach your desired consistency.