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Prathima Shivraj, Banglore, Karnataka, India
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Sunday, 28 September 2014

Sponge Cake with wheat flour

Sunday, 28 September 2014
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Hello all, this time I am here with every ones favourite basic sponge cake with guilt free ingredinet that is wheat flour.I am posting this for  SSshh Secretly Cooking event hosted by priya of Priya's Versatile recipes. As per challenge I got Niloufar Riyaz of KitchenSamraj




Ingredeints:

Wheat Flour - 2 cups
Co Coa Powder - 3 table spoons
Sugar Powder- 1 - 1/2 cup
Butter - 1 cup
Milk - 1 cup
Baking Powder - 1 spoon
Baking Soda - 1/2 spoon
Essence - 7 to 8 drops
Milk powder - 1 - 1/2 cup

Method:

  • Mix all dry ingredients wheat flour, sugar, baking powder, milk powder, baking soda and sieve using sieving tray for 7 times for proper mixing of all ingredients.
  • Take a wide opened bowl, add butter, essence and slowly add dry ingredients mixture in small quantities to maintain smooth consistency and also add warm milk in small quantities accordingly.
  • Now grease the cake tin and transfer the prepared batter , bake at 180 degrees in convention mode for approximately 28 to 30 minutes till cake is baked properly(check with tooth pick if we insert tooth pick , cake doesn't stick to tooth pick then cake is ready).
  • This method is for beginners if you know already mixing ingredients in a different way you can go a head.                                                                                                                                                                                                                                      


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Aloo Bhujia

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Hello buddies. This time I am posting every ones favourite namkeen allo bhujia which is very easy to make in very less time. i am posting this for  SSshh Secretly Cooking event hosted by priya of Priya's Versatile recipes. This month I got Joanne of WhatsOnTheList.



Ingredients:
Potato – 12  ( Boiled, peeled and grated )
Besan – 1 cup
Oil –  for deep frying
Salt – 1 tsp
Chaat masala – 3 tablespoond and 3 table spoons for sprinkling on to(adjust).
Red chili powder – 3 Tablespoons(adjust)
Hing – 2 tablespoons
Baking soda – a pinch
Lemon juice – 1 tbsp
Dry pudina powder – 3 tablespoons(adjust)
Method:
  • Mix besan, grated potato and oil in a pan.
  • Add salt, 3 tablespoons chaat masala, red chili powder, hing, baking soda and lemon juice.
  • Add very little water and knead to make a tight dough.
  • Cover and keep the dough for 10 minutes.
  • Heat oil in a pan.
  • Divide the dough in 4 parts.
  • Fill one part in the sev press fitted with fine net.
  • Press the sev press over the hot oil.
  • Fry till golden brown from both the sides in simmer.
  • Remove from oil on a kitchen tissue lined plate.
  • Break the bhujia into small pieces.
  • Sprinkle the remaining chat masala and dry pudina powder on top.
  • Store in an airtight container.                                                                                                                                                                                                                       



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Tuesday, 2 September 2014

Methi Palak Dal

Tuesday, 2 September 2014
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Today I am posting a very healthy and tasty andhra style dal using palak, methi. Usually we prepare palak or methi individually but it tastes heavenly when used combined. I am posting this on Shh Secretly Cooking hosted by priya of Priyas Versatile Recipes . This month my partner is shama Naga Rajan of Easy2cookrecipes. She gave me green chillies, raw banana. I used green chillies and made this dal.



Ingredients:

Toor Dal - 1 cup
Water for boiling dal
green chillies - 2-3
Palak Leaves - 1 small bunch
Methi Leaves - ! small bumch
Salt - according to taste
Turmeric Powder - 1 teaspoon
Tamarind - small lemon sized ball soaked

Tampering:

Red Chillies - 2
Oil - 2 tablespoons
Hing - a pinch
Curry Leaves - 1 stem
Mustard seeds - 1/2 teaspoon
Urad Dal _ 1/2 teaspoon
Jeera - 1 teaspoon


Method:

  • Boil the toor dal along with chopped greens n green chillies(it saves time and make more flavor full)
  • Now take a vessel and add boiled toor dal, turmeric powder, tamarind extraxt(squeze tamarind to get a thick juice and throw away the pulp), salt and water for desired consistancy and ccok in simmer.
  • Switch of the stove after 15 mintues  and transfer to a serving bowl.
  • Now heat oil in a kadai, add red chillies, mustard seeds and let it splutte, then add urad then jeera and add hing and curry leaves.
  • Take off from stove and add to dal, mix with a ladle to mix properly with dal and close with a lid not to loose tamper flavor.
  • Can be enjoyed with hot steamed rice and rotis too.                                                                  
                                                                                                                                                                                         

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Sunday, 18 May 2014

Raw Mango Jam

Sunday, 18 May 2014
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It's been 1 month I have posted any recipe in my blog. Asusual busy with my cute n notorious doll. Mango is my favorite veggie dat we can prepare pickle to desert, I can easily say 10 recipes back to back with out break as we prepare pickle, chutney, curry, dal, rasam, juice, sambar, desert.
                          This dish is for this month's SSshh Secretly Cooking hosted by Priya of Priya's Versatile recipes . As per challenge my partner for this month is Nirmala Gurunathan of Nirmala’sKitchen gave me mango, green moon as choice I chose mango and prepared this yummy jam. She has such a lovely blog we can find any recipes from authentic chutneys to tasty cakes. she became a very good friend of mine in a very short time. do visit her wonderful blog. This dish is an authentic dish made from our grandma's time but been favorite of dadi's to toddlers. goes damm tasty with roti's and also topping for breads.



Ingredients:

Raw mango grated - 1 cup

Sugar - 1 cup
Cardamom Powder - 1 teaspoon

Method:



  • Heat a vessel, adjust to low flame and add grated mango and saute for few minutes.
  • Add sugar, saute till sugar dissolves till it thickens.
  • Add cardamom powder n saute fora second, switch off flame.
  • After cooling down store it in a glass jar. It can be stored for 1 month.
  • Tastes well with rotis and bread.
  • Can be done using jaggery too in my blog Mango Jam                                                                                                                                                                           

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Wednesday, 16 April 2014

Poornam kudumulu/Gujiya/sweet stuffed dumplings

Wednesday, 16 April 2014
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These days blogging became a big task for me but I am missing due to busy schedule. Thanx to priya of Priya's Versatile recipes being soo busy she's not only blogging but giving chance to us to continue our blogging through her wonderful ideas like this event SSshh Secretly Cooking.                                                                                                                This month I got Yashoda of Yashodas Kitchen, She is a wonderful blogger with mouthwatering recipes n nice clicks, with online gifts made by her. Do visit her wonderful blog.As per challenge she gave me a choice of ingredients sugar/fruit she's soo sweet that she want my event start up with sweet.Thank u priya for the event which gives a plat form to meet many more wonderful bloggers like u.

  


       today I am posting very traditional indian sweet called gujiya. we make gujiyas with 5 different stuffings depending on occasion .I made this for ugadi, our new year. As it's our main festival pooran( Chanadal cooked as a sweet) has to be cooked for offering god so fest recipe will be obviuosly pooran poli. This time my husband suggested me to do this sweet n came out super perfect. My presentation is very poor as of now.




Ingredients:

Wheat Flour - 1 cup
Maida/All purpose flour - 1 tablespoon
Ghee - 1 tablespoon
salt - a pinch
Water -as per consistency
Oil - to deep fry

For Stuffing:

Chana Dal - 2 cups
Sugar - 2 cups
Cardamom Powder - 1 teaspoon
Nutmeg Powder - 1 teaspoon

Method:


  • Pressure cook chana dal till soft.
  • Make a dough with wheat flour, maida, ghee same like puri dough by adding water. make sure that dough should be hard unlike roti dough. Keep covered n keep it a side.
  • Now seive chana dal for any extra water then add sugar cardamom powder, nutmeg powder and grind to a paste.
  • This is the most important step, take a heavy bottomed vessel and saute in low flame to get stuffing consistency. it's a very time consuming process. If u have microwave oven u can set for 10-15 mins depending up on quantity to get perfect consistency with very less effort. this is same process as for pooran poli.
  • Now divide the dough into small lemon sized balls n roll it now place stuffing in center, apply oil to edges now close neatly n carefully so dat stuffing may not come out and shape using gujiya maker or design using hand/fork.
  • Now deep fry in medium flame until light brown.                                                                                                                                                                                                  






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Sunday, 8 September 2013

Sabudana Vada/Sago Vada

Sunday, 8 September 2013
5 comments
Hi buddies happy weekend. This sunday my lunch was a traditional south Indian meal of rice, fry, dal with besan laddu. So for sunday brunch I have prepared sabudana vada that was best enjoyed for this cloudy weather.
                   


Ingredients:

Sabudana/Saago - 1 cup(Soaked)
Groundnut Powder - 1/2 cup
Potatoes - 2 cups(Boiled and mashed)
Green chillies - 3(shortly sliced)
Cumin Seeds - 1 teaspoons
Salt - as per taste (can use normal salt too)
Lemon juice - 1 teaspoon

Method:

  • Soak sabudana overnight or 5 to 6 hours (tip: first wash the sabudana and drain the water then just add a little water like 1/4th glass ore few spoons and keep the vessel closed with a lid, if u observe sabudana puffs like thermocoles and will be non sticky. If we soak in full water then it will be sticky n more soft)
  • Take a bowl, mix mashed potatoes, green chillies, salt, cumin seeds, lemon juice and make 8 lemon sized balls.
  • Flaten the sabudana balls like patties.
  • Now take a kadai and heat the oil for deep frying, when oil is hot and piping deep fry the vada till golden brown, Serve hot.
Sending this recipe to event  Lets Brunch on Sundays hosting by priya of Priya's Versatile Recipes

                                                 

                                

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Sunday, 28 July 2013

Eggless Chocolate Brownie

Sunday, 28 July 2013
13 comments
After a very long gap I am back with a cake recipe into this wonderful blogging world. Hope my blogging friends welcome me as they supported to develop my basic blog into a good website. And I took this break to enjoy a new promotion in my life as a mother and that was a wonderful experience which will never end. Missing the blogging very badly these days so thought to come back again with this cake recipe. 




Ingredients:

Maida/ All purpose flour -2 cups
Icing Sugar. - 2 cups(adjust)
Cherries - 1 cup cut into small pieces
Choco chips - 1 cup
Milk - 1 cup
Curd - 3/4 cup
Cooking soda - 1/4 spoon
Baking powder - 1 teaspoon
Cocoa powder - 6 teaspoons
Unsalted butter - 3/4 cup(roomtemperature)
Chocolate syrup - accordingly

Method:


  • Pre-heat the oven for 10 minutes at 180°C meanwhile we can mix the cake ingredients.
  • take a bowl, mix maida, baking powder, cooking soda, cocoa powder and keep it a side. 
  • take another bowl and mix butter, curd, icing sugar and mix well, now transfer all the powders mixture into this bowl, add venila essence and mix it slowly by adding warm milk.
  • Now grease the cake tin with butter and maida and pour half of cake mixture into tin and add cherries n chocochips and the pour remaining cake mixture,
  • Now bake the cake for 10-12 minutes at 180°C  U can observe cake puffing to full bowl. now test with tooth pick, if the cake doesn't stick then ur cake is ready.
  • allow the cake tin to get cool. and take it into a tray, now pour the chocolate syrup on the cake and bake it for a minute.
  • pour the rest of chocolate syrup if you love more chocolaty on the cake and serve it.

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