VANILLA CHOCOLATECHIP CAKE

VANILLA and CHOCOLATE both are my favorite flavors in desserts.. Today i combined both of these and prepared a cake using chocolate chips. Today i prepared this with egg.. U can prepare eggless too (will upload soon..). Very simple to prepare for beginners also... Addition of egg and milk makes cake soft n tasty...

Preparation & cooking time : 30 mins

INGREDIENTS
1 and 1/2 cup Maida
1 and 1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips ( i used both dark n white chocolate chips)
1/2 cup butter
1 cup castor sugar or normal sugar( i used castor sugar)
2 eggs
1 and 1/2 tsp vanilla essence
1/2 cup milk

PREPARATION

• Preheat oven at 180 degree centigrade.
• Grease round cake pan with butter and maida and keep aside.

METHOD OF COOKING

• Take a bowl, add maida, baking powder, salt. Add chocolate chips and mix well.(chocolate chips will spread evenly in the cake when mixed in the flour)
• Take another bowl add butter and sugar. Mix well. Mixture will resemble like bread crumbs.
• Add eggs. Beat well. Mixture will become creamy.
• Add vanilla essence and milk. Mix well gently.
• Now add the flour mixture to the egg mixture and mix gently without any lumps.
• Now pour this batter into the greased cake pan and spread evenly.
• Tap the pan so that there should not be air bubbles inside.
• Top up with some chocolate chips.
• Bake the cake at 180 degree centigrade for 25 mins. Keep a skewer inside. If it comes out clean cake is ready.
• Remove from the oven and make it cool.
• Cut into pieces and serve with tea.

 TIPS           

• U can increase or decrease sugar and chocolate chips as per your taste.

  

      

RED CHUTNEY / ONION CHUTNEY

RED CHUTNEY / ONION CHUTNEY.... One of my favorite chutney prepared instantly. This is a perfect combination for dosa and idly... This chutney can be used as side dish or can be used as spread on dosa.. especially while preparing masala dosa... Very simple and easy to prepare with few ingredients..

Preparation & cooking time : 15 mins

 INGREDIENTS
3 medium onions, diced into cubes
5-6 dry red chillies, soaked in hot water for 10 mins
5-6 garlic pods
1 small lemon size tamarind, soaked in hot water
1 tsp jeera/cumin seeds / jeelakarra
1 tbsp roasted chanadal / putnalapappu
Salt as per taste

PREPARATION

• Soak dry red chillies in hot water for 10 mins.
• Soak the tamarind in hot water for 10 mins. This helps in making tamarind more soft n juicy.
• Dice the onions into cubes and keep aside.
• Peel the skin of garlic pods and keep aside.

METHOD OF COOKING 

• Take a mixie jar or blending jar and add the ingredients listed above one by one.....onions, soaked red chillies, garlic pods, soaked tamarind, jeera,roasted chanadal and salt.
• Grind into fine paste.
• Transfer into serving bowl and serve with dosa or idly.

TIPS 

• U can increase or decrease the quantity of red chillies as per your taste.

  

BOTTLEGOURD BESAN CURRY/ SORAKAYA SENAGAPINDI KURA

BOTTLEGOURD /LOUKI /SORAKAYA.... One of the most healthy and nutritious vegetable. It is very rich in water content, vitamins and minerals. I prepare several versions of curries, chutney and stew with is vegetable. Today i am sharing with you a curry recipe which is a perfect combination of chapati and roti. For this curry main hero is BESAN.. Very simple and quick to prepare with few ingredients.. 

Preparation time : 10-15 mins
Cooking time : 20-30 mins
Serves 3

INGREDIENTS
1 medium bottlegourd, diced into small cubes
2-3 onions, diced into thin slices
2 green chillies, cut into slits
1 sprig curry leaves
2 cloves/laung/lavangalu
2 elachi/green cardamom
3 tbsp oil
Salt as per taste
1/4 tsp turmeric powder
1 tbsp besan flour, diluted in water

PREPARATION

• Dice onions, bottle gourd and greenchillies.
• Take 1 tbsp besan flour in a bowl, add sufficient quantity of water and make a thin paste without any lumps. 

METHOD OF COOKING

• Take a pressure cooker, add oil.
• Once the oil is heat add cloves and elachi. Let them splutter.
• Add onions, green chillies and curry leaves. Let them fry until onions turn golden brown.
• Add bottle gourd pieces, salt and turmeric powder. Mix well.
• Add sufficient quantity of water (approx 1/2 to 3/4 glass). Mix well.
• Close the lid and pressure cook for 5-6 whistles. Off the stove.
• Once the pressure is gone, open the lid and on the stove.
• Add the diluted besan flour to the curry and mix until the curry gets thickened. This may take 1 min.
• Serve hot with chapati or pulka.   

     

TUTTI FRUITTI CAKE

CAKE... All are very fond of cakes especially kids.. My husband loves cakes very much. He asked me to prepare cake with tutti fruitti. So i prepared this for him and he loved it. I prepared this with eggs. U can prepare this in eggless version also.. I will update soon.. Very simple to prepare. I love this cake having with tea. So lets know how to prepare this cake...
  

Preparation time : 10 mins
Cooking time : 30 mins
Serves 2-3

INGREDIENTS

• 2 cups all purpose flour / maida
• 1 and 1/4 cup sugar/castor sugar
• 1/2 cup butter
• 1/2 cup tutti fruitty(i used red and green)
• 3 eggs
• 1/2 cup milk
• 2 tsps baking powder
• 2 tsps vanilla essence

PREPARATION

• Preheat oven at 180 degree centigrade.
• Grease the loaf pan with butter and maida.Keep aside.
• Set the butter to room temperature.

METHOD OF COOKING 

• Take a bowl, add maida and baking powder. Mix well. Add the tutti fruitti pieces and mix well. Keep it aside.
• Take a mixing bowl add the sugar and butter. Mix well. Mixture will resemble bread crumbs.
• Now add the eggs. Mix well. Sugar must melt in the mixture.
• Add milk and vanilla essence. Mix well.
• Now add the maida and tutti fruitti mix slowly. Mix well. There must not be lumps in the mixture.
• Now add this batter to the loaf pan. Tap the loaf pan, there should not be air bubbles.
• Bake this at 180 degree centigrade for 25-30 mins. Insert a knife or toothprick. If they come out clean cake is done.
• Remove the cake from the oven and let it cool.
• Now demould the cake into serving plate.
• Cut into slices and serve with tea. 

 

PLAIN PULAO

 Pulao... Sab ka fav... Many varieties are there in pulao and prepared in different styles in different areas. Already i posted before in my blog pulao prepared with paneer and vegetables. Today i am sharing with you plain pulao. Very simple and quick to prepare. No vegetables and spices are added in this. Any gravy curry is perfect combination for this dish.

PLAIN PULAO WITH ONION RAITA

Preparation time : 15 min
Cooking time : 30 mins
Serves 3

CLOSE VIEW

 

 

INGREDIENTS

• 1 and 1/2 glass basmati rice( cleaned and soaked)
• 2 onions, diced into thin long slices
• 1 cup pudina / mint leaves
• 2 green chillies, cut into slits
• 2 tbsp ginger-garlic paste
• Salt as per taste
• 2 biryani leaves/biryani aaku
• 4 cloves / lavangalu
• 2 inch cinnamon pieces / dalchina chekka
• 4 green cardamom / elachi / elakayya
• 3-4 tbsp oil
• 2 and 1/2 glass water.

PREPARATION 

• Clean and soak the basmati rice. 
• Seperate the mint leaves from the stem, clean and keep it aside.
• Dice the onions and green chillies into thin long slices and slits.
• Grind 2 inch ginger piece and 10 garlic pods into fine paste.

METHOD OF COOKING

• Take a wide cooking vessel and add oil.
• Once the oil is heat add the masala items.. cloves, cinnamon, elachi and biryani leaf. Let them fry.
• Add onions, pudina leaves, green chillies. Let them fry until onions turn golden brown.
• Add ginger-garlic paste. Let it fry until raw smell of the paste dissappears.
• Add water (2 and 1/2 glass), salt. Mix well and let it boil on high flame.
• Once it boils reduce the flame to low and add the soaked rice. Mix.
• Now increase the flame to high and let the rice boil.
• Once the rice starts boiling reduce the flame to low and keep the lid.( check in between and do not over mix the rice as it turns sticky).
• Wait until the water gets completely absorbed by the rice,if the rice is still grainy, dont get panic.. u can add little quantity of water(approx 1/4 glass water)
• Off the stove and leave it for 5 mins.
• Garnish with coriander leaves and serve hot with onion raita and any gravy curry as per your choice.    

DRUMSTICK TOMATO CURRY

DRUMSTICK and TOMATO.. Both are my favorite vegetables. Drumsticks are very rich in dietary fiber, vitamins and minerals and tomatoes are very rich in antioxidants. Combination of these both vegetables gives a super tasty flavor to the dish and the aroma makes you mouth watering. Very simple to prepare with a few ingredients.

DRUMSTICK TOMATO CURRY(close view)

Preparation time : 15 mins
Cooking time : 45 mins
Serves 2-3
 
INGREDIENTS

• 2 drumsticks, diced into 2 inch pieces
• 6-7 tomatoes, diced into medium cubes
• 2 onions, cut into small pieces
• 1 tbsp ginger-garlic paste
• 2 green chillies, cut into slits,
• 1 sprig curry leaves
• Salt as per taste
• 1 tsp garammasala powder
• 1/4 tsp turmeric powder
• 3 tbsp oil 

PREPARATION 

• Dice the vegetables into pieces and keep it aside.
• Grind 1 inch ginger piece and 6-7 garlic cloves into fine paste. Keep it aside.

METHOD OF COOKING 

• Take a cooking vessel and add 3 tbsp oil.
• Once the oil is heat add onions, green chillies and curry leaves. Let them fry until onions turn golden brown.
• Add ginger-garlic paste and fry until the raw smell of the paste goes away.
• Add turmeric powder, garam masala powder and fry. A nice aroma will come.
• Add tomatoes, drumsticks and salt. Mix well and cook until tomatoes turns soft, juicy and mushy.
• Add suffiecient quantity of water (approx 3/4 glass water) and mix. Let it cook on medium flame until gravy gets thickened.
• Serve hot with steam rice with ghee or any flavored rice as per your choice.