Monday, September 15, 2014

Pepsi Chocolate Cake

1/2 Cup Butter Melted
1/3 Cup Belgian truffles melted or Cocoa powder
1/2 Cup Pepsi or any cola
1 Cup All-purpose flour
1 Cup Sugar
1/2 Tsp Baking soda
2 Eggs
1/3 Cup Buttermilk or Yogurt
1/2 Tsp Vanilla extract
1/4 Cup Chopped Cashew nut

Preheat the oven at 350 degree.
Combine first melted butter, melted truffles and Pepsi in a bowl.
Combine flour, sugar, and baking soda in a large bowl.Stir in butter mixture. 
Add eggs, and stir until blended. Stir in buttermilk and vanilla extract.
Add 1 Tsp of flour to chopped cashew nut and mix it well until the nuts coated with flour then add this to the batter and mix.
Pour into a lightly greased baking pan. Bake for 25 to 30 minutes or until a tooth pick inserted in center comes out clean. 

Monday, August 11, 2014

Potato Croquettes

2 Russet potato boiled and mashed
1 egg yolk
1/4 Cup green onions, finely chopped
3/4 Cup All purpose flour
1/2 Cup Grated Parmesan cheese
1/4 Cup Grated Cheddar Cheese
1/2 cup Italian Bread crumb
2 Tbs Sour cream
1/2 Tsp Garlic Powder
1 egg
1/4 Cup milk
Salt to taste
Black pepper to taste

Combine mashed potato, egg yolk, onion, salt, pepper, garlic powder, cheese, sour cream  in a large bowl. Roll heaped tablespoons of mixture into golf size balls.

Place flour on a plate. Place breadcrumbs on another plate. Whisk egg and milk together in a shallow bowl. Roll croquettes in flour, shaking off excess. Dip in egg mixture then coat in breadcrumbs.

Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden. Transfer to a plate lined with paper towel. Serve with choice of your dipping sauce.

Tuesday, April 15, 2014

Tofu and Veggies in Peanut Sauce

1 Tbs Peanut oil or vegetable oil
5 Small florets of Broccoli
1/2 of Red bell pepper, chopped
5 fresh Mushrooms, sliced
2 firm Tofu, cubed
2 Tbs Peanut butter
1/2 Tbs better than Bouillon
1/2 cup hot Water
2 Tbs Red wine vinegar garlic flavored
1 1/2 Tbs Soy sauce
1 1/2 Tbs Molasses or Brown sugar or Palm sugar
Chili powder to taste
Salt and freshly ground pepper

Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu with salt and ground pepper for 5 minutes.
In a small bowl combine peanut butter,better than bouillon, hot water, vinegar, soy sauce, molasses and chili powder. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Enjoy with steamed rice.

Tofu Parmigiana

1/2 Cup seasoned Bread crumbs or Wheat Germ
2 Tbs Olive oil
1 (8 ounce) can Marinara sauce
1/2 Tsp Italian seasoning
1 clove Garlic, minced
1 Cup of shredded Mozzarella
5 Tbs grated Parmesan cheese
Ground black pepper to taste
1(12 ounce) package firm Tofu
Salt to taste

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon italian seasoning, salt, and black pepper.
Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Place a thin layer of marinara sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
Bake at 400 degrees F (205 degrees C) for 20 minutes.

Monday, April 7, 2014

Aloo Phulokobi Chips(Cauliflower and Potato Fries)

1/2 of Large head cauliflower cut into long thin pieces
1 Large Potato cut into fries shape
1/2 tsp soy sauce
2 Tbs Arrowroot  powder
1/2 Tbs Ginger garlic paste
1/2 Tsp Turmeric powder
Chili powder to taste
Salt to taste
Oil for frying
Food coloring (Optional, I totally avoid adding food coloring to my food . But if you use quite often then go ahead add pinch of it.)

Heat oil on medium high heat.
Pat dry both potato and cauliflower with a paper towel.
The add all the ingredients one by one to it. Mix them properly.
If you find the mixture too dry then only add 1tsp of water and mix. and leave for few minutes.
Deep fry the potato and cauliflower mixture until gets golden brown and crispy.
Serve with rice or choice of your entree.

Kalara Aloo Chips

4-5 medium size Kalara or bitter gourd cut into above shape
1 medium potato cut into the shape shown in photo
2 Tbs gram flour or besan
1/2 Tsp Ginger garlic paste
1/2 Tsp Turmeric powder
1 Tsp Vegetable curry masala powder
Chili powder to taste
Salt to taste
Oil for frying

In a microwave safe container put the bitter gourd with 1/2 cup of water and little bit of salt.
Put it in microwave for 5-6 minutes.
Then strain the water from bitter gourd and let that sit for a while to cool down.
Meanwhile heat oil on medium high heat.
In a pan put the strained bitter gourd, potato and all the masala mentioned above.
Mix the mixture properly and  fry until it gets crispy.
Serve with rice dal, or pakhala bhata or choice of your entree.

Pariba Ambula Besara

For Mustard Paste:
2 tbs Mustard seed
1 tbs cumin seed
5-6 Garlic cloves.

For Curry:

1 medium size Potato Sliced into 1/2 inch thick
2 small eggplant Sliced into 1/2 inch thick
3-4 baby carrots
5-6 cauliflower florets
5-6 small okra
1/4 medium size Onion Sliced.
1/2 tsp mustard seed.
1/2 tsp cumin seed.
1 tsp Turmeric.
1 tsp  Red Chilly Powder.
1 cup Water.
2 Dry Mango.
2 tbs Mustard oil
Salt to taste. 
Badhi (Optional)

Mustard  Paste
Soak the mustard seeds and cumin seed  in small quantity of water water for 10-15 mins.
Place the mustard and cumin to a blender along with small amount of water.
Grind until its is the consistency of a paste, with seeds remaining visible.
This may take 5-7 mins.
Add small amount of water if it needed.
Add garlic cloves to the paste. Grind it to a fine paste.
The paste must be thick in consistency.


Heat up oil in a pan,as soon as the oil heats up add mustard seed and cumin seed .
Add sliced onion . Saute it until they are translucent.
Add 6-7 tbs of mustard paste to it and stir it gently.
Add turmeric and chilly powder to it.
Add little water time to time and fry it for about 8-10 mins.
As soon as the oil starts to leave the mixture add water to it.
Let the water comes to boil. Then add all vegetables. 
Cover it and cook until the veges are half done.
Then add dry mango to it. Let it boil for another 2-3 min. 
Then add salt. Remember dry mango has enough salt so check before adding any salt to it. 
Let the curry boil for another 5 -10 mins on low flame.
Meanwhile in an another pan dry roast the badhi until its changes its color to little brown. Add to the curry.
Serve the curry with steamed rice.

Thursday, March 27, 2014

Garlic Sauce

1 cup of peeled Garlic cloves
1/4 cup of Vegetable oil
3-4 Tbs of Lemon juice
Pinch of salt

In a blender or food processor put garlic cloves and processed until garlic is crushed thoroughly.
Then add salt and half of Vegetable oil process it again.
Continue for 2-3 minutes then slowly add rest of the oil while the food process is on.
Continue for another 3 minutes then add the lemon juice and process it until the texture of the sauce is light, fluffy and glossy.
This sauce can be stored in freeze for 1-2 week.
This goes excellent with Chicken shawarma.

Thanks Tista for sharing the recipe with me :). 

Friday, February 21, 2014

Spicy Potato for Samosa (Aloo Bhaja for Singada)

2 Large Red Potato diced
1/4 of  Red Onion diced
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1/2 Tsp Cumin Powder
1/2 Tsp Coriander Powder
1/4 Tsp Turmeric Powder
Red Chili Powder to taste
Salt to taste

In a saute pan heat up some oil on medium heat then add Cumin seeds and mustard seeds.
Allow them to splutter, then add onion sand saute for few seconds until it starts to get transparent.
Then add potato and all the spices. Cover and cook until potato is done. It will take 15 to 20 minutes to cook.
You can use this as filling of Samosas, or you can simply have it with rice or chapati.

Samosa or Singada

1 Cup All purpose flour
1 Tbs Vegetable Oil and more for frying samosa
1/2 Tsp Kalonji
Water as needed
Salt to taste
Spicy Potato or Aloo bhaja for stuffing

In a food processor put all purpose flour , 1 Tbs oil and salt give it a good mix until all the oil get well incorporated into the flour. You can mix this oil and flour on your hand by rubbing the flour with both of your palms.
Then transfer into a bowl add kalonji and mix it well.
Add water and knead into a smooth dough then wrap the dough in a plastic wrap keep aside for 10 -15 minutes.
Divide the dough into smaller portions. The roll the dough into thin oval shape.
Cut into 2 halves. Brush water along the diameter.
Overlap the two edges to make a cone. Place a tablespoon of the potato filling into the cone.
Brush water around the top edge and seal.
Deep fry the samosas on medium to med high heat until light brown.
Serve with tomato sauce or any chutney of your choice.