arabic desserts: 2009

Banana muffin

Source:bbc

Ingredients:

75g-melted butter

250g self-raising flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp ground cinnamon

½ tsp ground nutmeg

115g/4oz caster sugar

1 tsp vanilla extract

2 large ripe bananas mashed

2 medium eggs

125ml milk

10 walnut kernels (optional)

Method:

Preheat the oven to 180 degree celsius. Butter and line the muffin tin. Sift the flour and baking powder and all the dry ingredients except walnut. In a separate bowl mix the eggs, milk, melted butter, vanilla extract and mashed bananas. Mix the wet ingredients into the dry ingredients.

Spoon the mixture into the prepared tin and top with broken walnuts. Bake for 20 to 25 minutes.

Oat and Honey Muffins

These are really fluffy and light, ideal for breakfast or as a snack. Serve it while it is still warm.

Source:Good Food Magazine

Makes 8

Ingredients:

Plain Flour-250 gm

Porridge oats-85 gm

Baking powder-1 tbsp

Milk-200 ml

Sunflower oil-75 ml

Eggs-2

Raisins-45 gm

Light muscovado sugar-50 gm

Cinnamon-1/2 tsp

Clear Honey-5 tbsp

Method:

Preheat the oven to 200 degree celsius/ fan oven 180 degree celsius. Butter and line the muffin tin. In a large bowl combine flour, baking podwer,cinnamon,oats and raisins. In a separate bowl mix together the eggs,milk,sugar and honey. Stir this into the flour mixture until just combined, don't overmix, the mixture should be quite runny. Spoon the mixture into the muffin tin and bake for 20 to 25 minutes or until well risen and firm to touch.

Squash,Pumpkin Seed Muffins

These muffins are made with butternut squash or winter squash. They have a quiet dense texture, ideal for breakfast or with a cup of tea.

Source: Good Food Magazine

Makes 12

Ingredients:

Plain flour-280 gm

Butter-85 gm melted

Milk-175 ml

Light muscovado sugar-175 gm

Butternut squash -300 gm peeled and grated

Eggs-3

Baking Powder-1 tbsp

Ground Cinnamon- 2 tsp

Small handful of green pumpkin seeds

Method:

Preheat the oven to 200 degree celsius, fan oven 180 degree celsius. Butter and line the muffin tin with paper cases. Sift together flour,baking powder and cinnamon. In a large bowl mix the eggs,milk and butter. Add the sugar and beat well. Add the flour mixture and beat to give a lumpy batter. Stir the grated squash.

Fill the mixture into the muffin tin and sprinkle the pumpkin seeds on top. Bake for 20 to 25 minutes or until well risen and firm to touch.

Cool slightly in the tin and turn it onto a wire rack.

Apple Cinnamon Pancake

This recipe i made for the event ' Tried and Tasted'. This is going to be my first event after i started my blogspot. It's been a longtime i have been trying to participate in some event somehow i miss it. Hopefully i'll post this in time. The original recipe can be found here.

Source: Kevin's Original Recipe

Lamingtons

Serves 16

Ingredients:

Unsalted Butter softened-125 gm

Golden Caster Sugar-125 gm

Eggs-2

Selfraising flour-125 gm

Baking powder-1 tsp

Vanilla extract-2 tsp

Icing:

Icing Sugar- 200 gm

Cocoa powder-50 gm

Unsalted Butter-25 gm

5 tbsp milk

Desiccated coconut-200 gm

Method:

Preheat the oven to 180 degree celsius/fan oven 160 degree celsius.Butter and line a 15 cm square cake tin.

To make the sponge, put the butter,sugar,eggs ,flour,baking powder and vanilla extract in a bowl and beat until smooth. Turn the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted comes out clean. Transfer to a wire rack and cool completely.

To make the icing, sift the icing sugar and cocoa powder in a bowl. Cut the butter into pieces and heat in a small saucepan with the milk until the butter has just melted. Pour the liquid over the icing sugar and stir until smooth,adding 2 to 3 tbsp water so the icing thickly coats the back of a spoon.

Cut the cake into 16 small squares, dip them in the icing and coat it with the desiccated coconut and leave it to dry.

Variation:

Instead of making the icing alternatively you can also dip the cake in melted plain or milk chocolate and coat it with desiccated coconut.

Chocolate Butterscotch Tartlets

These Mini Tartlets are made of biscuity tart base filled with cream, chocolate and nuts. easy to make,made in minutes, great for parties.

Ingredients:

Brown Sugar- 1/2 cup

Butter-20 gm

Double cream-1/4 cup

Plain Chocolate- 150 gm

12 baked tartlet cases

1 to 2 tbsp of roasted chopped hazelnuts

Method:

Combine sugar,butter and cream in a saucepan. Bring to boil, cook 2 minutes.Add the chopped chocolate to the cream and stir until it melts, refrigerate 10 minutes.Spoon into the baked tartlets , sprinkle with chopped nuts.

Kothu Chapathi

Kothu chapathi is a effective way of using leftover curries or chapathi, you can also use parathas instead. Kothu is a tamil word which means making the chapathi's into very small pieces.

Serves 2

Chapathi- 4 to 5

Egg-2

Onion 1 medium sized

Tomato 1 medium sized

Green Chilli-2

Pepper Powder-1 tsp

Left over chicken or lamb kurma and few chicken pieces.

Oil-1 tbsp

Salt- according to your taste

Method:

Tear the chapathi's into small pieces. If you have any left over chicken in the kurma tke it of from the bone. Add the oil in the pan, when the oil gets heated,add the finely chopped onion and fry it for a while , don't let it burn or brown too much. Then add the finely chopped tomatoes and green chilli, now add the chapathi and saute for a while and add the eggs and stir well until the eggs are cooked. Now add about 1to 2 tbsp of kurma and chicken pieces from the kurma, add pepper and salt. Stir till the kurma is completely dry. Serve hot.

Tips:

You can fry the chicken separately and then add it to the mixture. You can also add vegetables like carrot, celery,leeks... Just add the vegetables after adding onion and tomato. If you are using leeks omit onion.

Oats and Cinnamon Cookies

This cookie is made with porridge oats which gives a nice texture to the cookie. I have used demerera sugar in this cookie, alternatively you can also use caster sugar.

Ingredients:

Unsalted Butter- 125 gm

Plain Flour- 150 gm

Demerera Sugar- 150 gm

Porridge Oats-60 gm

Egg- 1

Baking Powder-1/2 tsp

Cinnamon Powder-1 tsp

Vanilla Extract- 1/2 tsp

Method:

Preheat the oven to 180 degree celsius/fan oven 160 degree celsius. Grease and line a baking sheet with baking parchment paper. Cream the butter and sugar well, then add the egg and beat well. Sift the flour,baking powder, cinnamon powder and add the vanilla extract and oats and mix it well. Take large teaspoons of the cookie mix and place it in the baking sheet, leaving enough space to spread. Bake it for 12 to 15 minutes until slightly browned.

Pistachio sables

Pistachio sables are little savoury biscuit made with cheese , can be served with tea or even as little canapes.

Makes about 15 round

Ingredients:

White Flour- 40 gm

Butter- 40 gm

Parmaesan cheese- 40 gm

Pistachios-15 gm

A pinch of chilli powder

Method:

Chop the pistachios coarsely in a food processor, mix all the ingredients together to form a dough. Roll it into a sausage shape,wrap it in cling film , put it in the fridge for 30 minutes. Preheat the oven to 180 degree celsius/ fan oven 160 degree celsius. Take out the dough cut it out into small discs, bake it for 12 to 15 minutes till the sides are slightly browned.

Peanut and Raisin cookies

These slightly salted cookies with peanut butter have delicious crunchy biscuit texture with raisins in the middle.

Ingredients:

Unsalted Butter- 125 gm softened

Crunchy Peanut Butter-125 gm

Egg- 1

Demerara sugar- 150 gm

Plain Flour- 150 gm

Baking Powder-1/2 tsp

Raisin- 75 gm

Method:

Preheat the oven to 190 degree celsius, fan oven 170 degree celsius. Grease two Baking sheets, beat together all the ingredients except raisins until well blended. Stir in the raisins.

Spoon large teaspoons of the mixture into the prepared tray, leaving room to spread. Bake for about 15 minutes, or until golden brown around the edges. Cool slightly, then lift onto a wire rack to cool.

Apple Shorties

Apple shorties are very short buttery base topped with the mixture of grated apples and raisins.

Though the amount of sugar in the recipe is less it's very sweet because of apples and raisin.

Source:Good House Keeping Recipe Book

Serves:16

Ingredients:

Unsalted Butter-75 gm softened

Caster Sugar-40 gm

Plain Flour-75 gm sifted

Fine semolina-40 gm

1 cooking apple

Raisins- 125 gm

Mixed spice-1/2 tsp

Muscovado sugar-2 tbsp

lemon juice-1 tsp

Method:

Preheat the oven to 190 degree celsius, fan oven 170 degree celsius. Grease a 18 cm shallow square baking tin or a 20 cm round tin. Beat together the first four ungredients and mix well, press the mixture into the prepared tin and level the surface. Bake for 15 minutes.

Meanwhile peel and grate the apple and mix with remaining ingredients and spoon over the shortbread and return to the oven for further 15 minutes. Leave to cool for few minutes then cut into squares or triangle. Leave to cool completely and remove from the tin.

Cinnamon Nutella Cake

This cake has sponge cake texture flavoured with cinnamon and hazelnut spread.

Source:Good Food Magazine

Serves:12

Ingredients:

Butter- 175 gm softened

Golden Caster Sugar-175 gm

Eggs-3

Self raising flour- 200 gm

Baking powder-1 tsp

Cinnamon powder-2 tsp

Milk-4 tbsp

Chocolate Hazelnut spread-4 rounded tbsp

Hazelnut-50 gm

Method:

Preheat the oven to 180 degree celsius/ fan oven 160 degree celsius. Butter and line a 20 cm round cake tin. Put the butter,sugar,eggs,flour cinnamon,baking powder and milk in a bowl and beat until light and fluffy.

Tip three quarters of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs. Top with the remaining mixture,swirl a few times with a skewer, then smooth. Sprinkle with nuts.

Bake for 1 hour 10 minutes, until risen, nicely browned and skewer inserted comes out clean.Cover with foil if it starts to brown quickly. Cool in the tin for 10 minutes then turn it out on a wire rack to cool.

Simple Spinach Rice

This simple spinach rice is a blend of spinach cooked in mild spices and mixed with cooked basmathi rice.

Ingredients:

Cooked Rice-1 cup

Spinach- 1 cup

Carrot- 1 medium sized

Green chilli-2

Cumin seeds- 1 tsp

Mustard seeds- 1/2 tsp

Turmeric Powder- 1/2 tsp

Curry leaves- few leaves( approximately 5 to 6)

Salt- as required

Oil- 1/2 tbsp

Method:

Heat oil in a pan, splutter mustard seeds, curry leaves, cumin and green chilli. Add the spinach and saute for 1 minute, then add the grated carrot , turmeric powder and salt. Cook until the spinach is soft, this will take roughly 2 to 3 minutes.

Mix the spinach mixture with the cooked rice and stir well. Serve it with curry or potato fry.

Veg Parcel Bread

This vegetarian parcel bread is filled with curried vegetables and stuffed inside a bread , alternatively you can also use meat filling or only cheese filling.
Ingredients:
Dough
Whole meal Flour-150 gm
Strong White Flour-150 gm
Butter- 3 tbsp
Warm Milk-120 ml
Fast action dry yeast-1 1/2 tsp
Sugar-1 tbsp
Vegetable stuffing:
Onion finely chopped-1 tbsp
Ginger garlic paste- 1 tsp
Mixed vegetables like cauliflower,potatoes,carrot,peas- 1 1/2 cup
Cumin- 1 tsp
Chilli powder- 1/2 tsp
Turmeric powder-1/4 tsp
Coriander powder- 1 tsp
Salt- as per taste
Oil - 1 tbsp
Poppy seeds and sesame seeds for sprinkling on top of the bread (optional)
1 egg for egg wash on top of the bread.
Method:
Mix all the dough ingredients together to form a smooth dough, allow it to rise in a warm place to double it's size (approximately 1 to 2 hours). Meanwhile prepare the stuffing for the bread. Heat the oil in a pan, add the cumin seeds, Ginger garlic paste, chopped onions and fry it for a while,then add the vegetables,spices and salt. Cover the pan and cook until the vegetables are done .
To make the parcel bread:
Preheat the oven to 180 degree celsius. Take the raised dough, punch the air out. Roll the dough into a square shape, place the filling in the middle, pull all the edges in the middle to make it like a parcel, brush it with a egg wash and sprinkle with poppy seeds and sesame seeds.Cover it and allow it rise for another 1/2 an hour. Bake it in the preheated oven for 25 to 30 minutes until the bread is golden brown on top.

Vanilla melting moments

Ingredients:
Unsalted butter-250 gm
Plain flour- 125 gm
Self raising flour-100 gm
Icing Sugar-80 gm
Corn flour-75 gm
Vanilla Butter Cream:
Unsalted Butter-80 gm
Icing Sugar-150 gm
Vanilla essence- 1 tsp
Method:
Preheat the oven to 160 degree celsius. Line 2 oven trays with baking paper.
Beat butter,essence and sugar in a bowl with electric mixer until light and fluffy, sift the dry ingredients little by little, the dough will be little bit wet.
Roll it out into small balls and place it on a baking tray and press it with a wet fork to make pattern on top . Bake it in the preheated oven for 12 to 15 minutes. Stand cookies in the sheet for 5 minutes in the sheet, transfer it to a wire rack and leave it to cool.
For the cream mix all the cream ingredients together to form a smooth cream . Spoon the cream into the cooled cookies and sanwich it with another cookie.

Choc-hazelnut cookie sandwiches

Makes 30 individual biscuits or 15 sanwiched
Ingredients:
Butter- 80 gm softened
Caster Sugar- 55 gm
Plain Flour-110 gm
Ground Hazelnut or almonds- 50 gm
Cocoa powder-25 gm, plus 1 tbsp extra to dust
Egg- 1
Vanilla essence- 1 tsp
Choc-Hazelnut cream:
Plain chocolate-100 gm melted
Butter- 50 gm softened
Choc-Hazelnut spread-110 gm
Method:
Preheat oven to 160 degree celsius, Lightly grease two oven trays.Beat butter,sugar,essence and eggs until light and fluffy, stir in ground hazelnut, sifted flour and cocoa, make it into a dough. Wrap it in a clingfilm and refrigerate for 1 hour or until firm.
Roll the dough between two sheets of baking paper until 3 mm thick , cut with 4cm flutted cutter.
Place the cookies onto the prepared tray and bake for 10 to 12 minutes, stand cookie for 5 minutes , turn it to a wire rack and cool.
For the cream beat the cooled melted chocolate,butter and choc-hazelnut spread until thick and glossy.
Spoon the cream into the piping bag with large flutted tube. Pipe the cream onto one biscuit ,sandwich with another biscuit on top. Dust the cookies with cocoa powder on top.

Honey cake

This recipe is from my first cookbook( Good Food Magazine), and also one of my favourites.

Ingredients:

Unsalted butter-225 gm

Clear Honey-250 gm, plus about 2 tbsp extra to glaze

Light or dark muscovado sugar-100 gm

Eggs- 3

Self-raising flour-300 gm

Method:

Preheat the oven to 160 degree celsius. Butter and line a 20 cm round loose bottomed cake tin. Chop the butter into small pieces and melt it along with honey and sugar in a pan, when it becomes liquid increase the heat and boil it for 1 minute.Leave to cool.

Beat the eggs into the cooled honey mixture using a wooden spoon. Sift the flour into a large bowl and pour the egg and honey mixture into it , beat until you have a smooth batter.

Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour until the cake is well risen or until a skewer inserted comes out clean.

Turn the cake to a wire rack. Warm 2 tbsp of honey and brush over top of the cake to glaze, leave to cool.

Lamb Varuval

Varuval is nothing but a dry gravy, it's a tamil word. This is my mom's recipe.This varuval is lamb marinated with mild spices and then cooked till it is tender.

Serves 2

Ingredients:

Lamb-300 gm

Lemon or lime juice-3 tsp

Tomato Paste- 2 tsp

Red Chilli Powder or Red Chilli Paste- 1 tsp

Aniseed Powder- 1/2 tsp

Ginger Garlic Paste- 1 tsp

Garam Masala- 1/4 tsp

Cardamon,clove,cinnamon- 1 each

1 small onion

Salt- according to your taste

Oil-1 tbsp

Method:

1. Marinate the lamb with spices,lemon juices and tomato paste for 1 to 2 hours, minimum 1/2 an hour.

2. Heat the oil in a pan, add the cinnamon,clove and cardamon. Add the finely sliced onion and cook till the onions are slightly browned, now add the lamb , cover with water and cook in medium heat till the lamb is tender and gravy becomes.

Serve with rice or rotis.

Stuffed Poori

1 recipe for the poori dough

Stuffing:

Minced chicken or meat-250gm

Onion- 1 small

Ginger Garlic Paste-1/2 tsp

Pepper Powder-1 tsp

Garam masala-1/4 tsp

Chilli powder-1/4 tsp

Peas- 1 tbsp

Potato- 1 tbsp cooked

Salt- according to your taste

Oil- about 1/2 litre for deep frying

Method:

Prepare the poori dough. Set aside.

Start prepare the stuffing by By frying the finely chopped onions in a pan, add ginger garlic paste, add the spices, now add the the meat and cook till all the water is evaporated and meat is cooked well.Add the potatoes and peas, stir well. Take it of from the flame and leave it to cool.

Make small balls from the poori dough flatten it with a rolling pin, place the filling in the middle take another round like this and place it on top of it and seal the edges, repeat the process for the remaining dough and fry it in hot oil until both the sides are golden. Serve hot with salad and dip.

Tip:

Check the temperature of the oil by dropping a small ball in the hot oil, the ball should come up immediately , that's the right temperature.

Choc Almond Rolls

The actual recipe from Yasmeen Healthnut was Choc Pistachios Rolls since i din,t have any pistachios i used ground almonds and it was not bad.
Ingredients:
Ricotta cheese- 1 cup
Milk Powder- 1 1/2 cup
Icing Sugar- 1/4 cup
Ground Almonds- 1 tbsp
Cocoa powder-2 tsp
Method:
Combine the ricotta cheese and milk powder in a microwave safe bowl and mix it well without any lumps . Microwave it for 2 mins take it out and stir well. Again microwave it for 2 mins and stir it well, if it is thick and lumpy stop at this stage or microwave it again for 1 minute.
Now mix the icing sugar with this mixture and microwave it for 2 minutes and mix it well.If it is dry stop at this stage or microwave it again for 1 minute until it is dry.
Leave it to cool down for a while , divide the mixture into half, with one half add cocoa powder and knead it well like a dough, with the other half add the ground almonds and mix it well.
Roll out the cocoa dough like a cylinder in a baking paper and flatten it, roll out the almond dough like a cylinder and place it in the middle of the cocoa,take the baking paper and close the cylinder and leave it for a while ,remove the paper and cut into pieces.

Leek and Celery Soup

This is typically a english style soup, normally i used to make this soup only with leek and potato as we know leek and potato work together very well, but since when i discovered celery is very good for bones, i started including that in our regular diet.
Serves 2
Ingredients:
Leeks-2
Celery-2 sticks
Potato- 1 small sized
Chicken stock-2 cups
Garlic-3 cloves
Oil-1 tbsp
Freshley ground black pepper-3 tsp
Milk-2 tbsp
Salt-as required
Method:
Heat the oil in a pan ,add the finely chopped garlic cloves and chopped potatoes and saute it for a while, then add the leeks,celery and cook for 2 to 3 mins. Now add the chicken stock, milk,pepper and salt and cook for about 5 mins. Blend the mixture in the blender.
Serve with bread.

Multiseed Dinner Rolls

Serves 2
Ingredients:
Wholemeal flour-100gm
Strong white flour-200 gm
Yeast-1 1/2 tsp
Sugar-2 tsp
Salt-1/2 tsp
Butter-2 tbsp(melted)
Seasame seeds,sunflower seeds,poppy seeds- for sprinkling on top
Warm milk-150 ml
1 egg and little bit of milk for egg wash
Method:
Combine all the ingredients except the seeds and the egg to form a smooth dough, then work the dough for 5 to 10 mins by pulling and stretching.Place the dough in a clean bowl , cover it and allow it rise double it's size, this will take about an hour. Now take the dough and punch the air out don't knead it too much shape into round balls, stick it together, place it in a baking tray and allow it to rise for another half an hour. Meanwhile preheat the oven to 180 degree celsius. Brush on top of the balls with egg wash, sprinkle with seeds and bake it for 20 to 25 mins.
Serve it with a warm soup

Carrot Chapathi

Carrot Chapathi is a mixture of carrot,coriander leaves and cumin seeds mixed in the normal chapathi dough, you can also make this chapathi using other vegetables like beetroot,horseradish...
This recipe makes about 4 to 5 chapathis
Ingredients:
Atta or wholemealflour-100gm
Carrot small-1
Coriander leaves-few finely chopped
Cumin seeds-1/2 tsp
Salt-1/4 tsp
Warm water-75 ml
Method:
Mix all the ingredients to make a smooth dough, cover the dough and allow it to rest for half an hour. Divide the dough into 4 small balls. Flatten it with a rolling pin one by one. Heat the tawa and cook it on both sides like a normal chapathi. Apply ghee or oil on top of the chapathi if you want to. Sereve it hot with any spicy curries.

Olive Oil Cake

Ingredients:

Eggs-3

Caster Sugar-300gm

Plain Flour-300gm

Milk-165 ml

Extra virgin olive oil-165 ml

Baking powder-1 tbsp

Grated zest of 1 lemon

Grated Zest of 1 orange

Juice of 1 lemon

Method:

Preheat the oven to180 degree celsius. Butter and line a 25 cm round cake tin. Beat the sugar and eggs until they are pale and creamy. Stir in the remaining ingredients, pour into the prepared tin. Bake for 30 to 40 mins until a skewer inserted comes out clean. Allow it cool in the tin , turn it to wire rack and dust it with icing sugar.

Chicken Stock

You can't beat the taste of fresh homemade stock which add lots of flavour to your food which is also healthy.
Ingredients:
Bones of 1 whole chicken
Leeks-1
Onion-1
Carrot-1
Potato-1
Garlic-5 cloves
Coriander leaves- a few spring
Freshly ground black pepper-2 tsp
4 cups of water
Method:
Chop the vegetables roughly and boil all the ingredients together and leave it simmer for about half an hour to 45 mins. Leave it to cool down for a while and then filter it, your freshly homemade chicken stock is ready.
Variation:
If you want vegetable stock leave the chicken bones and reduce the water to 3 cups and follow the rest of the method.

Chicken Tagliatelle

Ingredients:
Tagiatally- 6 swirls
Chicken Stock-1/2 cup
Green pepper-1/2
Leeks-1/2
Milk-1 tbsp
Flour-2tsp
Boneless Chicken-100 gm
Freshly ground black pepper- 1 tsp
Salt-as required
Oil-1 tbsp
Method:
Heat the oil in a pan, in another pan start boiling water. Mince the chicken or cut into very small pieces and fry it in oil, when the chicken is cooked add the chopped leeks to the chicken and sort it for a while. Meanwhile add the tagiatally to the boiling water.Now add the stock to the chicken and leeks after some time add the milk and flour and stir it well. When the tagiatally is cooked add it to the stock mixture and toss the sauce well.Finally add the green pepper,salt and pepper.
Mix it well, serve it hot with some grated parmaesan cheese on top.
Variations:
For vegetarian option leave the chicken and chicken stock, instead use vegetable stock and mushroom.
Tips:
Always try to use fresh homemade stock which gives lots of flavour.
This recipe serves two.

Chapathi

Chapathi's used to be common food only in north india and pakistan,but it's very common among south indian's also.Almost every day people will have this for breakfast,lunch or dinner.In this recipe i have used atta(chapathi flour), you can also use wholemeal flour,avoid using plain flour it will make the chapathis tough.
Dough:Makes four to five chapathis
Atta- 100 gm
Oil-1 tsp
Warm water- 75ml
Salt- a pinch
Method:
Mix all the ingredients togethe to make a nice smooth dough, if the dough is too sticky add little bit more flour.Cover the bowl with tea towl. Let the dough reest for about 30 mins. Roll about 4 to 5 balls. Flatten it into circle with the rolling pin, heat a non stick pan put the chapathis and cook on both sides as the chapathi puff up.

Poori and Chenna Masala

Poori's

Poori's are husband's favourite, he normally likes to have it with a potato masala, but i have changed it to chenna masala. This is a carbohydrate rich breakfast dish in South India.

The recipe below serves 2 people.

Dough:

Atta which is a chapathi flour or you can also use plain flour or wholemeal flour- 1 1/2 cups

Oil- 2 tsp

Water enough to knead the dough.

Salt - a pinch

Method:

Mix the flour and salt together,then add the oil. Now add the water little by little to make a hard dough, the dough should be tough. Let the dough rest for 30 minutes. Make small balls out of the dough, flatten it with a rolling pin and fry it in hot oil until they puff up, this will happen in secs,turn it over,drain and do the rest of the poori's.

Tips:

The oil should be really hot for poori's to puff and dough should be tough. To check the temperature of the oil drop a small ball in the oil, it should come immediately up then the oil is ready.

Chenna masala:

Chickpeas-1 can, or dried 1 cup should be soaked in water for overnight and cooked .

Tomato-1

Onion-1

Greenchilli-2

Ginger and garlic paste- 1 tsp

chilli powder- 1 tsp

Pepper powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Garam masala-1/4 tsp

Cumin seeds-1/2 tsp

1 small stick of cinnamon

Bay leaf-1

Tea Bag-1

Coriander leaves- a few spring

Method:

Boil the chickpeas with tea bag and bay leaf for 5 min if using canned, if using the dried one boil it until the chickpeas is soft not mushy. Discard the tea bag and bay leaf.Grind 1/2 onion, 1/2 tomato,ginger garlic paste,1/2 tbsp of cooked chickpeas and few coriander leaves.Heat the oil add the cumin and cinnamon, now add finely chopped onion and saute it well, now add the ground paste and remaining 1/2 tomato and turmeric powder mix it well and cook it in medium flame until the raw smell goes, stir it now and then so that it doesn't gets burnt at the bottom. Now add the cooked chickpeas and salt cook itfor 10 mins in medium flame.Serve hot.

Milk Poori

This is also called milk boli like the one with dhal, this is a sweet made with pooris dipped in milk , great with kids.

Ingredients

Poori

Plain flour- 1 cup

Oil- 1 tsp

Water- 1/2 cup

Milk

Milk- 500 ml

Cashewnut or almond paste- 2 tbsp

Cardamon powder- 1 tsp

Sugar- 2 tbsp

Saffron- a pinch

Method

First make the pooris by kneading all the ingredients together to make it a dough and allow it to rest for half an hour. Meanwhile make the milk by boiling all the milk ingrdients together and make nice thick milk and allow it to cool.

Now start making the pooris by dividing into little balls and roll it with a rolling pin nice and flat round and fry it hot oil until the pooris puffed up and slightly brown, drain them from oil and soak the pooris in milk.

Tips

Check the oil by dropping a small round it should come immediately up. And fry the pooris one by one.

Orange and Almond Cake

Ingredients

1 medium orange

Butter- 175 gm

Light muscovado sugar- 175 gm

Self raising flour- 175 gm

Eggs- 3

Ground Almonds- 50 gm

Bicarbonate of soda- 1/2 tsp

Icing sugar for dusting

Method

1. Preheat the oven to 190 degree celsius, fan oven 170 degree celsius

2. Butter and line a 20 cm round cake tin.

3. Puree the orange without any skin and pips.

4. Cream the butter and sugar until nice and creamy.

5. Add the eggs one by one and beat it well.

6. Add the rest of the ingredients and mix it well.

7. Pour the batter into the prepared tin and bake it for 25 to 30 mins or a skewer

inserted comes out clean.

8. Cool the cake and dust it with icing sugar.

Pink Heart Cake

Source:Howstuffworks.com

Ingredients

20 cm square cake- 1
20 cm round cake- 1
Pink vanilla frosting- 2 cup
Dessicated coconut- 100 gm
Few drops of pink food colouring

Method

1. Cut the round cake into equal halves.
2. Place the square cake in a flat surface like a diamond and place the two semicircles
on two sides of the square cake like a heart.
3. Glue the cake with little bit icing.
4. And spread the remaining icing all over the cake nice and smooth.
5. Mix the pink colouring with the dessicated coconut and sprinkle all over the cake.

Sponge cake

Sponge cake is almost the basic cake for making any cake with icing and this is the first ever cake i tried. You can fancy this recipe by adding different flavours and icing.

Ingredients

Selfraising flour- 250 gm
Caster sugar- 250 gm
Unsalted butter- 250 gm
Eggs- 5
Lemon zest- 1 tsp
Vannila essense- 2 tsp
a dash of milk if needed

Method

1. Preheat the oven to 180 degree celsius.
2. Grease and line a 23 cm square cake tin.
3. First beat the sugar until light and fluffy.
4. Now add the eggs one by one and beat it well.
5. Don't allow the mixture to curdle, if u see like that add some flour.
6. Now add the flavouring and the flour and mix it smoothly without any lumps.
7. Pour the batter into the prepared tin and bake for 20 to 25 min.
8. Check the cake with wooden skewer or fork if it comes out clean the cake is ready.

Kadalaparrupu Boli( yellow split peas sweet bread)

This sweet is one of my childhood favourite, i still remember those days when i used to go to shop with my cousin and buy these little treats.

Ingredients

Yellow Split peas- 100 gm

Brown sugar or normal sugar- 100 gm

Ghee or oil - 2 tsp

Plain flour - 100 gm

Yellow food colouring - a pinch

Cardamon powder- 1 tsp

Coconut grated- 1 tbsp

a little ghee or oil for frying

Method

1. Cook the dhal with water just enough to cover it.

2. When your cooking you can find white layers forming on top remove it, drain the water

and fresh water and cook it.

3. Cook the dhal until it's soft.

4. Now blend the dhal with sugar and cardamon powder without any water.

5. In a pan heat little ghee add the coconut, blended dhal and make it into paste.

Dough

1.Mix the plain flour with food colouring, ghee and water to make smooth dough .

For Boli's

1. Make small round balls with dough

2. Make equal balls with the dhal paste.

3. Flatten the dough balls and keep the filling dhal paste and form it into round.

4. Roll it out with a rolling pin into a thin circle.

5. Apply little ghee in a pan and fry it on both sides.

Spinach Kootu

Spinach is one of the vegetable which is really good in iron, these are one of the

vegetable which should be in your everyday diet, but don't overcook it.

Ingredients

Spinach- 300 gm

Moong dhal- 75 gm

Onion- 1

Tomato- 1

Green chilli- 2

Garlic- 3 pods

Cumin powder- 1/2 tsp

Chilli powder- 1/2 tsp

Coriander powder- 1 tsp

Turmeric powder- 1/4 tsp

Seasoning

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Dried red chilli- 3

Curry leaves- a few spring

Method

1. Cook the dhal with turmeric and salt

2. Heat the oil in a pan, add the seasoning and garlic chopped into pieces.

3. Now add the onion finely chopped and fry it till slightly browned.

4. Then add the tomato finely chopped and cook it till it's softened.

5. Add the spices and fry it for a while.

6. Add the spinach and cook it for a while, and then add the dhal

7. Add salt for taste boil it for 5 to 10 min, Serve hot.

Surakai kootu

Surakai or doodhi is one of my favourite vegetable, this is really good for your skin.

This dish will be in our menu almost every week and simple to make.

Ingredients

Moong dal - 1 cup

Surakai- 1

Onion-1

Tomato-1

Green chilli-1

Chilli powder-1/2 tsp

Coriander powder- 1 tsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1/2 tsp

Mustard seeds- 1/2 tsp

Dried red chillies- 2

Curry leaves- a few spring

Coconut milk( optional)- 100 ml

Oil- 1 tbsp

Method

1. Cook the dhal with turmeric and salt.

2. Heat the oil in a pan season it with mustard seeds, cumin, curry leaves, dried red

chillies.

3. Fry the onions until slightly brown,then add the tomato and cook until soft.

4. Now add the spices and fry for a min.

5. Now add the surakai cut into small pieces and cook it well.

6. Finally add the dhal and coconut milk and boil it for 10 min

Microwave milk peda

This is a very easy way to make simple and delicious sweet within minutes with

less effort which u can find it many blogspot if anybody haven't tried so far , you

are missing something.

Ingredients

Milk powder- 2 cups( 450 gm)

Condensed milk- 1 can ( 397 gm)

Butter- 100 gm

Any flavouring which you like

Almonds and pistachios to decorate

Method

1. Melt the butter.

2. Add the condensed milk, milk powder and flavouring and mix well.

3. Keep it in the microwave for 1 min take it out and stir well.

4. Again for 1 min take it out and stir well.

5. Finally for 1 min and stir well. Pour it in a plate garnish and cut it into squares.