Garlic Bread

Ingredients

Bread

Cream Cheese

Garlic Grated

Coriander leaf finely chopped   

Method Of Preparation

Take the bread

Spread cheese over it

Sprinkle garlic and coriander on top.

Preheat the oven

Bake for 8min or till done at 160Deg C

Mushroom Masala

Ingredients

Onion: 1

Garlic: 4 cloves

Ginger 1” piece

Green Chilli: 2

Tomato: 1

Mushroom 400gms/1pack

Turmeric powder: ¾ tsp

Chilli powder: 1tsp

Coriander powder: 1rbsp

Garam masala: ¼ tsp

Salt: needed

Lemon juice: ½ tsp

Oil: 4tbsp

Curry leaves: needed

Coriander leaves: needed

Method Of Preparation

Crush onion, garlic, ginger and green chilli.

Heat oil in a pan and add the crushed onion paste.

Stir for a minute or till the raw smell leaves.

Then add coriander powder, chilli powder, and turmeric powder and garam masala to it.

Add curry leaves and stir for half a minute.

Then add chopped tomatoes to it.

When tomatoes get slightly mashed up add in mushroom and salt to it.

Stir and close with a lid.

Put the flame to medium.

Open the lid after 2 minutes, if there is more water increase the flame and stir it occasionally till the gravy is thick and masala gets coated with mushroom. Add in lemon juice and switch off the flame.

Add coriander leaves. Serve hot with chappathi.

Vanilla Mug Cake

Ingredients

Maida/Plain Flour: 4tbsp

Milk: 3tbsp

Egg whisked: 3tbsp

Sugar: 4tbsp

Oil: 3tbsp

Baking Powder: ¼ tsp

Vanilla Essence: 1/2 tsp

                                    

Method Of Preparation

In a bowl add baking powder and maida. Mix it well.

Then add in and sugar, oil, vanilla essence, milk and egg.

Give it a stir without lumps; I just beat with an electric beater.

Pour this batter into a greased mug.

Microwave it in high power for 2 minutes.

Insert a toothpick and check whether it is done, if not keep for 30sec more.

Take out from the oven and enjoy.

Beetroot Pachadi

Ingredients

Beetroot chopped in small pieces or grated: 1 cup

Ginger: small piece

Garlic: 1 clove

Green Chilli: 2

Curd/Yogurt: 1cup

Coconut Grated: ¼ cup

Mustard seeds: needed  for tempering and 1/4tsp for grinding

Coconut Oil: 3tbsp    

Salt: needed                 

Method Of Preparation

Grind together coconut, mustard, ginger, garlic, chilli and curd. Keep this aside

Heat oil in a pan and add mustard seeds and curry leaves. When it splutters add the beetroot. Heat in low flame and get it cooked. If needed sprinkle some water.

When it gets cooked low the flame and and add the curd mix and stir well. When it gets mixed lightly increase the flame and after half minute switch off the flame.

Note that you should not heat more after adding the curd mix.

Serve with rice.

Bread Rings

Ingredients

Bread Slices: 10

Rava/Semolina: 1 cup

Sugar: 5tbsp

Salt a pinch

Baking Powder: ½ tsp

Egg: 1

Milk: needed
Cardamom: 5

Oil: for deep fry

Method Of Preparation

In a blender add bread. Blend it to make it powder or crumbs. Transfer it to a bowl.

In the same blender add rava, sugar, salt, baking powder and cardamom. Blend it for 1minute.

Add this to the bread.

Add egg and milk and knead to form dough.

Take small balls from it and roll it a log and join the two ends to form a ring.

Heat oil in a pan and fry the rings in medium flame till both sides become reddish brown.

Serve hot with tea.

Note: Be careful while adding milk. Only little milk will be required. Don’t make the dough too smooth.

Lemon Cup Cakes

Ingredients

Plain Flour/ Maida: 1 cup

Baking Powder: ¾ tsp

Lemon Essence: 1tsp

Sunflower Oil/ any refined oil: ½ cup

Powdered Sugar: ¾ cup

Lemon Juice: 4tbsp or of 2lemon

Eggs: 2                            

Salt: pinch

Method Of Preparation

Sift all the dry ingredients together.

In a separate bowl add oil and sugar. Beat it.

Now add the eggs and beat again well.

Add the lemon juice together with the essence.

Now add flour little by little and mix well.

Line the muffin tray with muffin cups.        

Pour little batter till the cup is 3/4rth filled.

Preheat the oven and bake at 160 deg C to about 18-22 minutes or till done.

Irumban Puli/Bilimbi Jam

Recipe source & photo courtesy: Farhana

Ingredients

Irumban Puli/ Bilimbi: 1cup (Washed and chopped)

Sugar: 2 cups (add more if necessary)

Cinnamon powdered: ¼ tsp

Green Color: 1/4tsp (optional)

Method of Preparation

In a pressure cooker add irumban Puli and little water. Let two whistles come.

Let the pressure settle and open the cooker. ,Mash well with the back of ladle and add sugar, color and cinnamon powder to it.

Stir occasionally till it becomes thick.

When it becomes thick start stirring frequently.

Switch off the flame when you get the jam consistency. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

When cooled store in air tight container.

Delicious jam is ready.