Strawberry cake

I am very glad to add this post :) I don't believe its my 100th post in my blog!! For this 100th post I thought that I should prepare something special which is very new in my blog and memorable one. As I never posted any cake recipes yet in my blog so thought of preparing a cake. And I would like to dedicate this post to my beloved husband :)
I wouldn't have started this blog without my husband's encouragement and guidance. This post is for you my love :)

Ingredients:
All purpose flour - 1 1/4 cups
Baking powder - 1.5 spoon
Sugar - 1.5 cup
Eggs - 5 large eggs (2 whole and 3 separated)
Unsalted butter, melted and cooled slightly - 6 spoons
Strawberries (washed,dried and stemmed) - 500 gms
Water - 2 spoons
Vanilla extract - 3 spoons
15-20 washed, dried, and stemmed
Whipping cream - 2 cups
Salt

Procedure:
Take a large bowl add flour, baking powder, salt, and sugar. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.
Beat remaining 3 egg whites and slowly add 3 tablespoons of sugar, beat until soft peaks form.

Now slowly add the above mixture to the cake batter until no white streaks remain.
Preheat the oven for 250 degrees for 15mins.
Pour batter into prepared pan and bake until toothpick inserted into center of cake comes out clean, 20 - 30minutes.
Once cake is done remove from oven and allow it to cool.

Take the whipping cream in mixy jar add little sugar, vanilla extract and whip until nice cream is formed.
Remove from jar and refrigerate it for 10-15 mins.
Now keep 10-15 berries aside.
Heat a pan and the remaining berries into the pan. Cook until they are soft and later add 2-3 spoons of sugar depending in the sweetness of berries.
Once the berries become too soft remove from heat and allow it for cooling.
Cut the cake into two thin slices. Keep one slice on the plate.
Now cut the strawberries into half. Arrange the strawberries around the edges of the cake.
Add the strawberry mixture in the center.

On top of the this mixture add the whipped cream and place the second slice of the cake.
And arrange in the same way as instructed above.
Once the icing is done refrigerate for 20-30 mins and then serve it.

For you :D

Palak tur dal

Ingredients:
Palak - 2 cups
Tur dal - 1 cup
Onion - 1
Tomato - 2
Turmeric - 1/2 spoon
Tamarind - gooseberry size
Green chillies - 3
Garlic cloves - 3
Cumin seeds - 1 spoon
Dry red chilli - 2
Water
Salt
Oil

Procedure:
Pressure cook tur dal, palak, turmeric, tamarind, green chillies, water and tomato for 2 whistles.
Heat a pan and add oil into it. Once the oil is heated add cumin seeds, dry red chillies and garlic cloves.
Now add this seasoning to the cooked dal and serve hot with rice.

Couscous vegetable upma

Ingredients:
Couscous - 1.5 glass
Carrot - 1
Frozen green peas - 3 spoons
Cauliflower - 10-15 florets
Onion - 1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 15
Tomato - 1
Chana dal - 1 spoon
Green chillies - 3
Coriander leaves - 2 spoons
Oil
Water
Salt

Procedure:
Heat a pan and add oil in it.Once the oil is heated add the cumin seeds, mustard seeds, chana dal, green chillies, onion and curry leaves.
When onion turns light brown add carrot, cauliflower and frozen green peas.
Once the vegetables are half cooked add tomato.
Later add 1.5 glass water when tomato is cooked and salt as per taste.
When it starts boiling add couscous into it.
Cook until couscous is soft. Remove from heat and garnish with coriander leaves and serve hot.

Miryala (Pepper) rasam

This rasam is very good for health when you have cold, cough or throat pain. This is my mother-in-laws recipe, when someone in the house has cold then this rasam is compulsory prepared by her. And everyone in the house loves this a lot :)

Ingredients:
Tamarind - lemon size
Tomato - 2
Turmeric - 1/2 spoon
Tur dal - 2 spoons
Water
Salt
Powder:
Miryalu (pepper corms) - 2 spoons
Coriander seeds - 1.5 spoon
Cumin seeds - 1 spoon
Methi seeds - 1/4th spoon
Tur dal - 1 spoon
Dry red chilli - 2
Seasoning:
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Dry red chilli - 2
Curry leaves - 10-15
Asafoetida - a pinch
Coriander leaves

Procedure:
Dry roast all the ingredients mentioned for powder and grind it to a coarse powder.
Boil the tur dal and mash it a fine paste.
Now heat a pan and add tur dal, tamarind juice, turmeric and squash tomato with hand in it.
Bring it to a boil and later add the ground powder and salt as per taste. Boil for another 10 mins.
Heat another pan and add the oil in it. Once oil is heated add the seasoning ingredients.
Once they start to splutter remove from heat and add into the rasam.
Garnish with coriander leaves and remove the rasam from heat.

Brinjal shallow fry

Ingredients:
Big brinjal - 1
Rava - 2 spoons
Rice flour - 2 spoons
Red chilli powder - 1/2 spoon
Salt
Oil

Procedure:
Mix rava, rice flour, red chilli powder and salt in a plate.
Cut the brinjal into medium size slices and keep aside.
Heat a tawa and add little oil.
Once the oil is heated roll the brinjal the rice flour mixture and keep on the tawa.
Repeat the same process for rest of the brinjal slices.
Shallow fry until the brinjal is cooked and remove from heat.
Serve it as a snack or as a side dish with rasam.

Jeera rice

Ingredients:
Rice - 1 glass
Cumin seeds - 2 spoons
Bay leaves - 2
Cloves - 2
Cinnamon stick - 1
Ghee - 2 spoons
Cashews - 10
Onion - 1
Water
Salt

Procedure:
Cook the rice in a vessel with 1.5 glass water and salt as per taste. When rice is cooked remove from heat.
Heat a pan and add ghee. Once the ghee is heated add cumin seeds, bay leaves, cloves, cinnamon stick, cashews and onions.
Once the onion turns light brown add the cooked rice and mix well.
Serve hot with any desired curry.

Soya kobbari karam podi

Ingredients:
Soya mince - 1 cup
Kobbari karam podi - 2 spoons
Oil - 1 spoon
Salt

Procedure:
Soak the soya mince in boiled water for 10-15 mins. Squeeze the excess water from soya and keep aside.
Heat a pan and oil in it. Once oil is heated add soya.
Stir fry until water moisture is gone. Now add kobbari karam podi and salt as per taste.
Once done remove from heat and serve as side dish with rasam or serve it as a snack.

Dum aloo

Ingredients:
Baby potatoes - 7-8
Tomato - 2
Onion - 1
Cumin seeds - 1 spoon
Ginger garlic paste - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1 spoon
Turmeric - 1/2 spoon
Curd - 4 spoons
Salt
Oil

Procedure:
Boil the potatoes and keep aside. Don't over cook them.
Heat a pan and add 1 spoon oil. Once oil is heated stir fry the potatoes in oil and keep aside.
Grind the onion and tomatoes separately.
In the same add oil and when oil is heated add onion paste, cumin seeds, ginger garlic paste and turmeric.
When onion turns light brown add tomato paste, coriander powder, garam masala, red chilli powder and salt.
Once tomato is cooked add the potatoes and curd. Cook for some more time.
When it is done remove from heat and serve hot with roti or rice.

Palak gravy

Ingredients:
Palak - 4 cups
Tomato - 1
Onion - 1
Ginger garlic paste - 1 spoon
Green chilli - 4
Dry red chilli - 2
Cloves - 3
Cinnamon stick - 1
Cardamom - 2
Mint leaves - 10-15
Cumin seeds - 1 spoon
Turmeric - 1/2 spoon
Water
Oil

Procedure:
Keep the palak leaves in boiling water for 10 mins. And later grind it to smooth paste.
Grind the tomato, green chilli, cloves, cardamom, cinnamon stick, mint to a fine paste.
Heat a pan add oil in it. Once the oil is heated add the onions, ginger garlic paste, turmeric and cumin seeds.
When the onion turns light brown add tomato paste. Stir fry until raw smell is gone.
Now add palak paste, salt as per taste and water as required for your gravy consistency.
Cook for 10-15 mins once done remove from heat and serve hot with rotis or rice.

Cabbage aloo chana curry

Ingredients:
Cabbage - 2 cups
Aloo - 2
Soaked chana dal - 1/4 cup
Onion - 1
Red chilli powder - 1 spoon
Tomato - 2
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1/2 spoon
Turmeric - 1/2 spoon
Salt
Water
Oil

Procedure:
Heat the pressure cooker and oil in it. Once the oil is heated add the onions.
When the onion turns light brown add turmeric and ginger garlic paste.
Now add cabbage, aloo, tomatoes and soaked chana dal.
Stir fry for 5 mins. Now add red chilli powder, coriander powder, garam masala, salt and little water.
Now close the lid and pressure cook for 2 whistles.
Once done remove from heat and serve hot with roti or rice.

Tomato charu

Ingredients:
Tomatoes - 4
Cumin seeds - 1
Mustard seeds - 1
Dry red chilli - 3
Curry leaves - 10
Tamarind pulp - 2 spoons
Turmeric a pinch
Garlic pods - 2
Onion - 1
Red chilli powder - 1 spoon
Coriander leaves - 2 spoons
Salt
Water
Oil

Procedure:
Cook the tomatoes in a pan without water. Once its done remove from heat and allow it for cooling.
When it is cooled squeeze the tomatoes and drain the juice from them.
Heat another pan and add oil into it. When oil is heated add cumin seeds, mustard seeds, curry leaves and garlic pods.
When it starts to splutter add onions, turmeric and dry red chillies.
When onions turn light brown add the tomato extract, tamarind pulp, red chilli powder and salt.
Cook until it is boiled nicely and remove from heat.
Sprinkle with coriander leaves and serve hot with rice.

Semiya payasam

Ingredients:
Semiya (Vermicelli) - 1 glass
Milk - 2.5 glass
Sugar - 3/4 glass
Cardamom powder - 1/2 spoon
Chopped Almonds - 1 spoon
Chopped Cashews - 1 spoon
Chopped Pista - 1 spoon
Ghee

Procedure:
Heat a pan, add ghee and vermicelli. Roast the semiya until light brown and keep aside.
In the same pan add milk, sugar and cardamom powder.
When the milk starts boiling add semiya into it.
Once the semiya is cooked remove from heat.
Roast the dry fruits in 1 spoon of ghee and garnish in semiya.

Gulab jamun

Ingredients:
MTR Gulab Jamun packet - 500 gms
Sugar - 250 gms
Cardamom powder - 1/2 spoon
Water - 21/2 cups
Milk
Ghee
Oil

Procedure:
Take a vessel and add water, cardamom powder and sugar to boil. When the sugar melts and water is boiled remove from heat. Keep aside.
Take a bowl add MTR gulab jamun powder, milk and ghee. Make a soft dough and keep aside for 10-15 mins.
Then make gooseberry size balls and fry over low flame. Drain the excess oil and keep them aside.
When you put the gulab jamun in sugar syrup, it must be quite warm.

Chocolate burfi

Ingredients
Maida - 3/4 cup
Sugar - 4 cups
Milk powder - 3 cups
Cashew nuts chopped - 3/4 cup
Coco powder - 3 spoons
Ghee
Butter - 300 gms

Procedure:
Fry maida and coco powder in 6 spoons of ghee.
Melt the sugar in 3/4 cup water and mix all items except the cashew nuts and keep stirring.
When the mixture thickens and starts to leave the sides, add the cashew nuts and mix well.
When the mixture starts frothing up remove from stove and pour into a greased plate.
After it is cooled cut into squares.

It was still not cooled completely so I didn't cut them into pieces.

Teepi gavvalu (Sweet shells)

Ingredients:
Maida flour - 1 cup
Rava - 2 spoons
Sugar - 1/2 cup
Cardamom powder - 1 spoon
Ghee/oil - 2 spoons
Water
Salt a pinch
Water
Oil for deep fry

Procedure:
Mix the flour, rava, salt and water thoroughly. Make a soft dough and keep aside for 15-20 mins.
Take a thick bottom pan and add water, sugar and cardamom powder. Bring it to boil and prepare thin syrup and keep aside
Now take the flour and make small marble size balls.
For preparing this shells we have a wooden tool with tiny grooves. When the dough is pressed on it and rolled you get the shape of shell.
But here I don't have that tool. So this can also be made by hair comb (but yeah it should be unused new one ofcourse :D )
So take one ball press it on the hair comb and roll. Prepare in the same way for rest of the balls.
Mean while take a pan and add oil into it. Deep fry the shells and dip them into the sugar syrup.
After 2-3 mins remove from the sugar syrup and let them dry.

Its Nandita who is ready to attack the sweets before I could capture them in cam :D

Soya babycorn schezwan

Ingredients:
Baby corn - 15
Soya chunks - 1 cup
Capsicum - 1
Corn flour - 1/2 cup
Onion - 1
Red chilli powder - 1/2 spoon
Spring onions - 3 spoons
Knorr Chinese schezwan - 1 packet
Salt
Oil
Water

Procedure:
Keep the baby corn and soya chunks in boiling water for 10-15 mins in separate bowls.
Squeeze excess water from soya chunks and baby corn and keep aside.
Now add 2-3 spoons of corn flour, red chilli powder and salt into this.
Heat a pan and add 1 spoon oil into it. Once the oil is heated add the baby corn and soya in it.
Stir fry until it turns light brown. When it is done remove from heat and keep aside.
Heat the same pan and 2 spoons of oil. Now add onions.
Don't over cook the onions. Cook for 3-4 mins and add capsicum.
Take a glass of water and add 2 spoons of corn flour.
Now add the baby corn and soya chunks in the pan.
Mix the corn flour water, knorr chinese schezwan and 3 glass of water.
Boil the mixture properly and once it comes to boil add spring onions.
Remove from heat and serve hot.

Aloo egg curry

Ingredients:
Aloo - 2
Egg - 3
Curry leaves - 10
Green chillies - 4
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Ginger garlic paste - 1 spoon
Onion - 2
Garam masala - 1/2 spoon
Turmeric - 1/2 spoon
Salt
Oil

Procedure:
Heat a pan and add oil into it. Once the oil is heated add cumin seeds, mustard seeds, curry leaves, onions, ginger garlic paste, green chillies and turmeric.
Once the onion turns light brown add the aloo. Cook until the aloo turns soft.
Beat the eggs into the curry and close the lid for 5 mins.
Add salt and garam masala. Mix properly and remove from heat.
Garnish with coriander leaves and serve hot with roti, rice or puri.

Rava dosa

Ingredients:
Rava - 1 cup
Rice flour - 2 spoons
Onion - 1
Green chillies - 3
Cumin seeds - 1 spoon
Curry leaves - 10
Water
Curd - 1 cup
Oil
Salt

Procedure:
Take a bowl add rava, rice flour, curd and water. Mix properly and consistency should be little loose then normal dosa batter.
Heat a pan and oil into it. Once the oil is heated add the onions, green chillies, curry leaves and cumin seeds.
When the onion turns light brown mix this into the dosa batter and salt.
Heat a tawa. Take a spoonful of batter and pour the batter unevenly on tawa don't spread the batter with the spoon.
Now add the oil in the corners. When the rava becomes light brown turn other side.
Remove from heat and serve hot with any desired chutney.

Nandita's trail to make the rava dosa :D

Puffed lemon rice

Ingredients:
Puffed rice - 4 cups
Green chillies - 4
Turmeric - 1/2 spoon
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Groundnuts - 2 spoons
Lemon - 1
Curry leaves - 10
Coriander leaves - 2 spoons
Water
Oil

Procedure:
Soak the puffed rice in water for 10 mins. Drain the water and squeeze the excess water.
Heat a pan and add oil in it. Once the oil is heated add the cumin seeds, mustard seeds, green chillies, groundnuts, chana dal and curry leaves.
Fry until dal turns light brown. Add the puffed rice and mix well.
Squeeze the lemon into it and salt as per taste.
Add the coriander leaves and serve.

Vangi bath

Ingredients:
Big brinjal - 1
Turmeric - 1/2 spoon
Tamarind pulp - 2 spoons
Vangi bath masala powder - 2 spoons
Onion - 1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Urad dal - 1 spoon
Dry red chilli - 3
Red chilli powder - 1/2 spoon
Cooked rice - 2 cups
Curry leaves - 15
Salt
Oil

Procedure:
Cut the brinjals into cubes and place them in water with little salt.
Heat a pan and add oil into it. Once the oil is heated add cumin seeds, mustard seeds, dry red chilli, curry leaves, chana dal and urad dal.
Add onions and turmeric once the dal is fried a little.
When the onion turns light brown add the brinjals, red chilli powder, vangi bath masala powder and salt.
Add tamarind pulp and 1/2 glass water and cook for 10-15 mins.
When the brinjal is done add the cooked rice and mix well.
Remove from heat and garnish with roasted cashew.

Egg soya mince omelette

Ingredients:

Egg - 2

Onion - 1

Tomato - 1

Coriander powder - 1 spoon

Cumin powder - 1/2 spoon

Garam masala - 1/2 spoon

Red chilli powder - 1 spoon

Ginger garlic paste - 1/2 spoon

Soya mince - 2 spoons

Salt

Oil

Procedure:

Soak soya mince in boiled water for 10 mins.

Heat a tawa and add 1 spoon of oil. Once oil is heated add onions and ginger garlic paste.

Fry the onions until light brown. Add soya mince and tomatoes. Stir for sometime.

Now add coriander powder, cumin powder, garam masala, red chilli power and salt.

Cook until tomatoes are soft. Once it is cooked spread the mixture on the tawa.

Now beat the two eggs on to this mixture and spread evenly with a spoon.

Keep until the egg is cooked. Turn the other side and cook for 3 mins.

Now remove from heat and serve hot as a snack or with roti or with bread.

I ate the omelette with the hot dog bun :)

Oats ragi malt

This would be one of the nice healthy and summer cooler for the body :)

Ingredients:
Oats - 2 spoons
Ragi flour - 2 spoons
Water - 1.5 glass
Salt

Procedure:
Mix the oats and ragi flour in 1/2 glass of water.
Heat a vessel and add 1.5 glass of water.
Once the water comes to boil add the ragi and oats mixture.
Add salt as per taste and boil until the raw smell of flour is gone.
When it is done serve hot or cold along with curd or buttermilk.

Dahi aloo

Ingredients:
Boiled aloo - 3
Curd - 1 cup
Coriander powder - 1 spoon
Cumin powder - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Turmeri - 1/2 spoon
Cumin seeds - 1 spoon
Water
Onion - 1
Oil
Salt

Procedure:
Take a bowl and mix curd, red chilli powder, turmeric, coriander powder, cumin powder, boiled aloo and salt. Keep this aside.
Heat a pan and oil in it. Once oil is heated add onions, cumin seeds and ginger garlic paste.
Fry the onions until light brown and later add the curd mixture and little water
Cook until oil comes out and remove from heat once done.
Serve hot with rice or roti.

Aloo paratha

Ingredients:
Boiled aloo - 3
Green chillies - 2
Cumin seeds - 1 spoon
Coriander leaves - 1/4 cup
Frozen green peas - 2 spoons
Amchur powder - 1 spoon
Garam masala - 1/2 spoon
Wheat flour - 2 cups
Water
Salt
Oil

Procedure:
Take the wheat flour in a bowl and add sufficient water in it. Add 1 spoon oil and make a soft dough.
Keep the dough aside for 10-15 mins.
Take a bowl add the boiled aloo, green chillies, cumin seeds, frozen green peas, amchur powder, garam masala and salt.
Mash the aloo and mix everything properly.
Take a lemon size dough and flatten in puri size. Take the aloo mixture a spoonful and close the edges.
Dust the ball in flour and flatten like chapati.
Heat a tawa and fry the paratha on both sides by applying little oil.
Once its done remove from tawa and serve with curd.

Bajji majjiga pulusu

Ingredients:
Curd - 1 cup
Besan (or chickpea) flour - 2 spoons
Green chillies - 3
Curry leaves - 15
Turmeric - 1/2 spoon
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Coriander leaves - 1/4 cup
Water
Oil
Salt

For bajji:
Besan (or chickpea) flour - 1/2 cup
Red chilli powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Garam masala - 1/2 spoon
Oil for deep frying
Water
Salt

Procedure:
Take a bowl add curd, besan flour and little water and whip it.
Heat a vessel and add oil in it. Add cumin seeds, mustard seeds, curry leaves, turmeric and green chillies.
Once they start to splutter add the curd mixture.
Cook for 5-10 mins. Now add coriander leaves and remove from heat and keep aside.
Take a bowl and add all the ingredients for bajji except oil. Batter consistency should be like dosa.
Heat a pan and add oil for deep frying. Pour spoonful of batter and deep fry until light brown.
Remove from oil and keep these bajjis into the majjiga pulusu which is prepared already.
Soak these bajjis for 10 mins and later serve with rice.

Capsicum rice

Ingredients:
Green capsicum - 1
Yellow capsicum - 1
Red capsicum - 1
Cumin seeds - 1 spoon
Bay leaves - 2
Cloves - 3
Cinnamon stick - 1
Green chillies - 4
Onion - 1
Turmeric - 1/2 spoon
Ginger garlic paste -1  spoon
Cooked rice - 2 cups
Coriander leaves - 1/4 cup
Salt
Oil

Procedure:
Heat a pan and oil in it. Once the oil is heated add cumin seeds, cloves, cinnamon stick and bay leaves.
Stir for sometime add onions, ginger garlic paste, turmeric and green chillies.
Fry until onions turn light brown and add chopped capsicums into it.
Add salt as per taste and cook until capsicum are cooked.
Once it is done add the cooked rice and mix well.
Cook for 5 mins and add coriander and serve hot.

Tomato egg curry

When I say tomato egg it reminds me about my cousin sister Jaya akka who prepares this curry really awesome. Its the same ingredients she uses but I don't know why I don't get the recipe in her style :P

Ingredients:
Egg - 3
Tomato - 2
Onion - 1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Turmeric - 1/2 spoon
Curry leaves - 10
Coriander leaves - 1/4 cup
Ginger garlic paste - 1 spoon
Water
Salt
Oil

Procedure:
Heat a pan and add oil in it. Once oil is heated add cumin seeds, mustard seeds and curry leaves.
When they start to splutter add onions, turmeric and ginger garlic paste.
When onions turn light brown add the tomatoes, red chilli powder and salt.
Add little water and cook until tomatoes turn soft.
Now beat the eggs into the curry and close the lid for 5 mins.
After 5 mins remove the lid and add garam masala and mix well.
Cook until the egg is cooked completely. When it is done add coriander leaves and remove from heat.
Serve hot with chapati or rice.

Another session for teaching how to fry pulkas to Nandita :) And this is made by her and we ate with the egg curry :)

Bread fruit mix

Ingredients:
Milk - 1 cup
Bread slices - 10 -15
Sugar - 1/4 cup
Apple - 1
Banana - 1
Grapes - 15
Cardamom powder - a pinch

Procedure:
Boil the milk and allow it for cooling.
Grind the bread slices into coarse powder along with milk and sugar.
Now take the mixture into a bowl and add the chopped fruits into it.
Add the cardamom powder and mix well.