Mirch Ka Salan

Ingredients:
Pepper(mild or hot variety)-10-15
Onion-1
Roasted peanuts-1/2cup
Toasted sesame seeds-1/4cup
Tamarind concentrate-1tsp
Ginger-1" piece
Garlic- 3cloves
Salt to taste
Red chilli powder-1tsp
Jaggery to taste
Cloves-2
Dry red chilli-1
Cinnamon-1"stick
Cumin seeds-1tsp
Coriander seeds-1tsp
Oil-2tsp

Method:
1.Dry roast cloves,redchillies,cinnamon,cumin seeds and coriander seeds.
2.In a same pan add 1tsp of oil,add onions and fry until golden brown and take out.
3.In a blender,add fried onions,roasted spices,sesame seeds,ginger, garlic,tamarind paste toasted peanuts and 1 cup of water little at a time.
4.For preparing pepper,take whole chillies or pepper make slit in the middle,if you  don't want hot remove the seeds in hot varierties.
4.In a same pan add little oil and fry the  peppers until brown,add blended paste and little water,turmeric,salt,red chilli powder and jaggery mix well,cover the lid and cook on a  low flame 10 -12minutes.
Serve hot with biryani,pulao,any rice varieties,chappatis or rotis.
Note:This gravy may burn or stick to the bottom of the vessel very quickly due to addition of peanuts and sesame paste so make sure that to cook on a low flame.

Strawberry Cake

Ingredients:
Plain flour-200gms
Caster sugar-150gms
Oil-100ml
Yoghurt-1/2cup
Eggs-2
Strawberries-10-12
Baking powder-2tsp
Vanilla essence-1tsp

Method:
1.Wash and squash the strawberries roughly and keep it aside.
2.Sift baking powder and flour and keep it aside.
3.In a bowl mix oil,sugar and eggs with vanilla essence and beat nicely.
4.Now add  yoghurt and  mix throughly with wooden spatula or hand mixer.
5.Add flour part by part and mix gently with wooden spatula or hand mixer.
6.Now add squashed berries and mix gently into the mixture.
7.Transfer the mixture to greased and dusted square cake tin and bake in a
preheated oven at 180'c for 30-35 minutes.Take out and cool and cut into square's.
Note:To check whether the cake is done,insert tooth pic or knife into cake, if the knife comes out clean then the cake is done if not bake for another 5-10minutes.
You can use the same batter to make muffins,instead of cake tin use muffin tin,line the muffin case and pour the batter into each case and bake as normal but time may vary so first keep it for 10minutes then you can increase further 5-10 minutes until muffins are done.

Bell Pepper Open Sandwich

Ingredients:
Ciabatta bread-2
Garlic butter-2-3tbsp
Bell peppers-1cup(any color or mixed color)
Tomato-1 
Cheddar cheese(grated)-1/2cup
Dried Italian mixed herbs-1/2tsp
Salt and pepper to taste

Method:
1.Cut  the ciabatta rolls into halves horizontally and keep it aside.
2.Cut the bell peppers into stripes and same with tomato, deseeded and cut lengthwise.
3.Apply garlic butter on the bread slices,then top it with peppers and tomato pieces.
4.Sprinkle salt n pepper on top,then top it with grated cheese.Sprinkle dried herbs on top.
5.Bake or grill in a Preheated oven at 180'c for 7-minutes or until cheese melts.Serve immediately.

Palak Paneer Pulav

Ingredients:
Palak/Spinach-1 bunch
Rice-2 cups
Green chillies-2, slitted
Onion-2,sliced
Ginger garlic paste-2tsp
Jeera powder-1tsp
Jeera/cumin seeds-1tsp
Garam masala-1tsp
Chilli powder-1tsp
Ghee-1tbsp
Salt to taste
Lime /Lemon to serve
Paneer-100gms

Method:
1.Wash and chop the palak roughly and keep it aside.Soak the rice for 10 minutes.
2.Cut the paneer into cubes ans shallow fry them with little ghee and keep it aside.
3.In a pan heat ghee,add jeera when it begins to pop,add onions, slitted green chillies and ginger garlic paste,fry until onion becomes translucent.
4.Now add chopped palak and saute until it wilts,then add salt,chilli powder,jeera powder
and garam masala,fry for 2-minutes.
5.Add 4 cups of water and let it boil,when the water begins to boil,add rice and cook until done.
6.Fluff the rice with fork and mix paneer pieces with the rice,serve hot with lemon wedge.

Khara pongal/Huggianna/khichidi

Ingredients:
Rice-1cup
Moongdal/Hesarubele-1/2cup
Salt to taste
Ginger,finely chopped-1tsp
Green chillies-3,slited
Cumin seeds-1tsp
Peppercorns-1tsp
Cinnamon stick-1"piece
Mustard seeds-1/2tsp
Methi/Fenugreek seeds-6
Hing/Asafoetida-pinch
Turmeric-1/4tsp
Curryleaves-2sprigs
Roasted Cumin powder-1/2tsp
Crushed pepper powder-1/2tsp
Dry red chilli-1
Copra/desiccated coconut-1tbsp
Ghee-1tbsp
Oil-1tbsp
Fresh Coriander-1tbsp

Method:
1.Wash and soak moongdal and rice for 15minutes.
2. Heat oil and ghee in a pressure cooker,add mustard, cumin,cinnamon stick,peppercorns,hing and methi 
seeds.When the began to splutter add dry red chilli,green chilli,ginger,curry leaves and turmeric,saute for 
2minutes then add soaked rice and dal mix well with spices add 4-cups of water and salt to taste.
3.Now add copra,coriander,roasted cumin powder and pepper powder,close the cooker lid and allow for
2-3whistles.Khara pongal is ready to serve.
4.Serve hot with coconut chutney and Sweet pongal.

Belladanna/Sweet pongal/Gud ka chawal

Ingredients:
Rice-1/2cup
Moongdal/Hesarubele-1/2cup
Jaggery-1cup
Ghee/Tuppa-2tbsp
Cardamom powder-1/4tsp
Copra grated/Cobari turi-2tbsp
Cashew nuts-fistful
Raisins-fistful

Method:

1.Lightly dry roast moong dal to golden colour.Soak moongdal and rice for 15minutes and cook the rice with 2cups of water in a pressure cooker for 2 -3 whistles.Allow to cool.

2.Along with the above process,melt jaggery with 1/4cup water in a pan and allow 5-10minutes to cook until it becomes syrup.

3.Fry both cashews and raisins separately in ghee and keep it aside.

4.When cooker cools down,remove the lid and mix Jaggery syrup,cardamom powder,copra and remaining ghee and allow to cook for 10 minutes on a medium to low flame.Remove from the flame,garnish with nuts and raisins.

Serve Hot with Khara pongal.

     I am sending my Entries to Priya's

l

Spicy Oats and Veg burger

Oats Upma

Apple Crumble with Oats